by Joseph Yacino | Jul 16, 2017 | dinner parties, dinner party, fort lauderdale personal chef, palm beach personal chef, personal chef, traveling chef
A dinner party normally involves a sit down meal with more than one course. Any type of food can be served. If you know your guests, it can be more beneficial to pick something you know they will like – or stick to something simple that is usually a crowd...
by Joseph Yacino | Jul 14, 2017 | cooking, cooking tip, fort lauderdale personal chef, palm beach personal chef, what I learned in the kitchen
You all know that expression (originally a book): “Everything I need to know I learned in kindergarten.” Indulge me as I tweak that to apply to the kitchen. Well, maybe I didn’t learn everything essential there — but the room known lovingly as the...
by Joseph Yacino | Jul 14, 2017 | cooking, easy recipe, fish, fort lauderdale personal chef, palm beach personal chef, recipe, remoulade sauce, seafood, tartar, tartar sauce
Remoulade is a French invention and was most likely used as a condiment for meats. Today we see it more as a fish sauce, rather like the English tartar sauce. I like mine with minced cornishon, which you can add to the below recipe. 1 cup/225ml mayonnaise 2...
by Joseph Yacino | Jul 14, 2017 | adult cooking class, cooking, cooking class, cooking classes, fort lauderdale personal chef, learn to cook, miami beach personal chef, miami personal chef, palm beach personal chef
Whether you are a novice in the kitchen or you’ve been cooking for years and feel like you need some new recipes, YaDa Chef’s cooking classes for adults covers all the bases. We keep them fun – get your apron dirty with YaDa Chef! We offer...
by Joseph Yacino | Jul 11, 2017 | cured fish, fish, fort lauderdale personal chef, palm beach personal chef, salt, seafood, sugar
You can pretty much cure anything at all. The common cold is somewhat elusive, but pretty much all fleshy fish can be cured. Gravadlax, or gravlax, is what I’d call a soft and loose cure. The salmon remains moist and almost raw in the middle and the curing process can...
by Joseph Yacino | Jul 11, 2017 | chicken, fort lauderdale personal chef, garlic, ginger, palm beach personal chef, recipe, soy sauce, yakitori
INGREDIENTS 1 pound/450g chicken livers, gizzards or boneless thigh meat ½ cup/120ml dark soy sauce or tamari ¼ cup/60ml mirin 2 tablespoons/30ml sake or dry sherry 1 tablespoon/12.5g brown sugar 2 garlic cloves, peeled and smashed ½ teaspoon/2ml grated fresh ginger...
