Spicy Wasabi Pea Crusted Tuna Recipe (2024)

personal chefs and event caterering

Miami + Miami Beach + Fort Lauderdale + Palm Beach

September 14 is National Cream Filled Donut Day! Whether you enjoy chocolate, vanilla, lemon or ganache filling in your donut, today is the perfect day to enjoy these sweet treats! Donuts came to the United States in the mid-1800s through Dutch settlers that were known for their pastries. The first donut with a hole in the middle is said to be a creation of American Hansen Gregory. Thankfully, someone after Hansen made the brilliant decision to fill that hole with delicious cream filling! These were so well-liked that the Boston Creme Donut, perhaps one of the most popular cream filled donuts, became the official donut of Massachusetts in 2003. Celebrate National Cream Filled Donut Day with a stop at your local bakery for a box of fresh cream filled donuts! Or better yet, make them yourself. punchbowl private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida cate

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These easy soft caramels can be whipped up in about 15 minutes. You do not need a candy thermometer to m ake these caramels and they literally melt in your mouth! EASY 4 INGREDIENT SOFT CARAMELS (NO CANDY THERMOMETER REQUIRED) INGREDIENTS 1½ sticks butter ½ cups/100g sugar 3 tablespoons/45ml light corn syrup 14 ounces/415ml/397g sweetened condensed milk optional: coarse sea salt, ½ teaspoon/2ml vanilla (see note) INSTRUCTIONS In a medium sauce add butter and sugar and stir over medium heat until melted. Stir in corn syrup and condensed milk. Bring to a boil and then decrease to simmer 7-10 minutes or until mixture achieves deep golden color, stirring constantly. (*For lower altitudes, simmer time may need to be reduced 2-3 minutes, watch carefully for coloring!) - See update below recipe! Pour caramel into a foil-lined 8x8 inch pan and allow to cool completely. Sprinkle with coarse sea salt if desired. When completely cooled, cut into squares and wrap in wax paper. NOTES

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A variation on Jacques Pepin’s Normally traditional Irish Soda Bread is made with a mixture of white and whole wheat flour along with baking soda and buttermilk. When I was experimenting with Gluten free/dairy free recipes I ran across this and thought it made a reasonable facsimile that was easier to recreate as a GFDF recipe than the traditional one. Makes 1 Round Loaf 3 cups/375g AP Gluten Free flour mix 1 1/2 teaspoons guar gum or xantham, agar agar, (you can try using 1 well beaten Large egg)* 1 1/2 teaspoons/7 ml salt 1 tablespoon/15ml/11.24g baking powder 1 tablespoon/15ml/12.86g baking soda 1 1/2 cups/375 ml Almond or Coconut milk 1 ½ tablespoons/22ml white vinegar 1/2 teaspoon/2 ml canola oil or any neutral oil of your choice Preheat the oven to 425 F/190 C/Gas Mark 5 Reserve 1 teaspoon of the flour, and combine the remaining flour with the salt and baking powder and baking soda in a large bowl. Mix the milk and vinegar in a measuring cup (it

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Put leftovers to good use. Ingredients 300g / 3/4lb leftover roast potatoes 300g / 3/4lbleftover cooked vegetable (such as carrots, swede, turnips, parsnips, Brussels sprouts, kale) 4 sprigs of fresh woody herbs (such as rosemary, sage, thyme) olive oil Method Place the veg in a large bowl and mash well with a potato masher (or use clean hands), then shape into 6 even-sized 3cm-thick patties. Meanwhile, pick the fresh herb leaves, and toss in ½ a tablespoon of olive oil. Arrange the patties in an air fryer* in a single layer. Cook at 190°C/375F for 15 minutes or until beautifully crisp, scattering over the herbs for the final 5 minutes. Jamie Oliver private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

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Semi-Sourdough Sandwich Loaf YaDa Chef Makes 1 loaf 2 1/4 - 3 1/4 cups/281g-406g flour - we used all-purpose 1 tablespoons/9g active dry yeast 1/2 cup/125ml sourdough starter 1/ cup plus 1 tablespoons/265ml warm tap water 1 teaspoon/5g salt 1 tablespoons/12g sugar 2 tablespoons/30ml oil - we used grapeseed oil canola is fine oil for spritzing In a large mixing bowl (of a food mixer), place 1 cup of flour, yeast, starter, sugar, salt and oil. Add warm water all at once. Mix on medium speed with a dough hook (you can start with a paddle then move to a dough hook later on - we didn’t want to have to wash anything extra) for about 2 minutes. Add 1 cup more of the flour. Mix on a medium to high speed (depending on your mixer) for 1 minute. Slowly add remaining flour. While mixing, add your flour until your dough is just sticky but not too much. It will want to stick to the sides of the bowl but come off easily. When all your flour is combined, on a medium mixing speed mix (this is your k

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Ingredients: 16 (3/4-ounce) slices sourdough bread 3/4 cup mayonnaise 3/4 teaspoon lemon zest 3 1/2 tablespoons chopped fresh dill, divided 1/2 teaspoon salt 12 ounces lump crabmeat, drained and picked 2 tablespoons finely chopped red onion 32 (1/4-inch-thick) Roma tomato slices 4 ounces Gruyère cheese, grated (about 1 cup) 1/4 teaspoon freshly ground black pepper Preparation: 1. Preheat broiler. Arrange bread slices in a single layer on a baking sheet, and broil 1 to 2 minutes on each side or until lightly golden and toasted. 2. Whisk together mayonnaise, lemon zest, 3 tablespoons dill, and 1/4 teaspoon salt in a small mixing bowl. Combine crab, onion, and 1/4 teaspoon salt in a medium mixing bowl. Add 2 tablespoons mayonnaise mixture to bowl; stir to combine. 3. Spread remaining mayonnaise mixture evenly over toasts. Divide crab mixture evenly over toasts; top evenly with tomato slices and cheese. Broil 3 minutes or until cheese melts. Sprinkle with black pepper and remai

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Article posted on FOOD&WINE . We're glad she stresses the benefits of cooking chicken correctly. We've been using this technique forever, as many do. No one likes dried out chicken with the texture of sandpaper. By Stacey Leasca First and foremost, Ina Garten is a national treasure, and we trust everything she says. So, when she says to undercook your chicken, it’s worth giving a go. “No one wants to serve dry chicken, so these are my tips for flavorful, moist chicken breasts,”Gartencaptioned a recent Instagram video. “Cook the chicken with the skin on, undercook it slightly, and let it rest (and keep cooking) under a sheet of aluminum foil. You won’t believe what a difference this makes!” Importantly,Gartennoted it’s a good idea (we say critical) to have ameat thermometerhandy if you want to attempt this for yourself. “If you have a meat thermometer, take the chicken out when its internal temperature reaches 155 to 160 degrees,” she wrote. “It will keep coo

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This earthy, rustic bread cut into wedges is delicious served with any sambal or chutney. 1 1/2 cups/188g all purpose white flour 1 teaspoon/5ml/5g salt 1/2 cup/120 plus 1 tablespoon/15 hot water 1/2 cup/50g chopped scallions 1 1/2 teaspoons/7ml sesame oil 1 tablespoon/15ml canola or vegetable oil Place the flour and salt in a food processor. With the machine running, pour in the water and process until the dough almost forms a ball. Add the scallions and process until a soft ball forms. Remove the dough from the food processor and knead by hand on a floured surface for 1 minute. Cover the dough with a kitchen towel and let it rest for 10 minutes. Roll the dough out on a floured surface into an 8 1/2 inch/22cm square. Brush with sesame oil. Starting at the end nearest you, roll the dough up into a right jelly roll. Slice the roll into three equal parts. Roll each third between two sheets of plastic wrap into 6 1/2 inch/17cm ovals, 1/8 inch t/3mm to 1/4 inch/6mm thick. Heat 1 teaspoon/

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TASTY SPINACH, BAKED RED PESTO SAUCE & LEMON by Jamie Oliver Ingredients 1 onion olive oil 4 cloves of garlic 500 g frozen spinach 1 x 320 g sheet of all-butter puff pastry 4 x 130 g salmon fillets, skin off, pin-boned, from sustainable sources 2 large free-range eggs 1 heaped tablespoon red pesto 1 lemon Method Preheat the oven to 220°C/425°F/gas 7. Peel and chop the onion and place in a large non-stick pan on a medium heat with 1 tablespoon of olive oil. Peel, finely slice and add the garlic. Finely grate in the lemon zest, then cook for 10 minutes, or until softened, stirring regularly. Stir in the spinach, cover, and cook for 5 minutes, then remove the lid and cook for another 5 minutes, or until all the liquid has cooked away. Season to perfection. Unroll the pastry and place it, still on its paper, in a baking tray. Spread over the spinach, leaving a 5cm border all the way around. Sit the salmon fillets on top, 1cm apart, then use the paper to help you fold in the pastry ed

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6 ounces/170g, dry rice noodles 1 tablespoon/15ml dark sesame oil 1 tablespoon/15ml cornstarch 1 pound/450g thinly slice pork loin 1/4 cup/60ml Thai fish sauce 1/4 cup/60ml fresh lemon juice 3 tablespoons/45ml/39g light brown sugar 1/4 cup/60ml peanut oil (sub vegetable or sunflower oil) 4 cloves minced garlic 1/2 tablespoon dried pepper flakes (sub 1 red thai chili, minced) or to taste 1 green onion thinly sliced on the bias 3 large eggs, beaten 1 cup/184g fresh bean sprouts 1/2 cup/65g roasted peanuts, chopped 1 lime cut into quarters Small handful cilantro, chopped (we use flat leaf parsley) Soak rice noodles in a bowl of hot water for 40-45 minutes then drain. In a medium bowl whisk sesame oil and cornstarch. Add pork and let marinate at least 15 minutes Mix together fish sauce, lemon juice and sugar in a small bowl. Place a wok or large skillet over medium high heat. Add half of the peanut oil and heat to shimmering. Add pork and cook about 2 minutes. Remove pork to a plate

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