by Joseph Yacino | Aug 7, 2017 | ice cream, ice cream recipe, raspberries, raspberry, recipe
National Raspberries N’ Cream Day is observed annually on August 7th. With Raspberry season in full swing, what better way to celebrate with this simple and delicious treat. “When our garden produces an abundance of raspberries, we know it’s time...
by Joseph Yacino | Aug 6, 2017 | dill, pasta, pasta salad, recipe, summer recipe, summer time, tuna
This flavorful pasta salad is hearty and delicious. If you don’t have chopped fresh dill, a few teaspoons of dried dill weed would work as well. It’s easy to prepare and makes a good main dish or side dish for summer meals. This is a flavorful pasta...
by Joseph Yacino | Aug 1, 2017 | anchovies, cod, fort lauderdale personal chef, palm beach personal chef, recipe, seafood
4 fillets of cod 1 can of anchovies ½ cup/63g of flour for dredging 1 teaspoon/5ml salt ½ teaspoon/2ml pepper 7 tablespoons/3.5 ounces/100g butter 1 tablespoon/15ml lemon juice 3 tablespoons chopped parsley (small handful) 2 lemons cut into wedges Mix the flour...
by Joseph Yacino | Jul 25, 2017 | fort lauderdale personal chef, palm beach personal chef, pepperoni, pizza, recipe, zucchini
1 small zucchini sliced thin* 1 teaspoon/5ml garlic powder or 2 cloves minced 1 teaspoon/5ml olive oil 1 teaspoon/5ml dried Italian seasoning 1 teaspoon/5ml red pepper flakes 1 teaspoon/5ml smokey paprika 1 teaspoon/5ml fennel seeds ½ teaspoon/2ml salt ½...
by Joseph Yacino | Jul 22, 2017 | chocolate, chocolate pye, delicious, dessert, fort lauderdale personal chef, palm beach personal chef, recipe
Ingredients For the crackling crust: 6 ounces ground almonds 1 egg white 2 ounces caster sugar (superfine) For the topping: 8 ounces plain chocolate, grated 1 pint plus 4 ounces (2 1/2 cups) double cream (or heavy cream) To decorate: Toasted almonds Yellow...
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...
