Jun 19, 2013
Recipe by Chef Ian from Bermudaful Catering
Bermuda Spiny Lobster – a Bermudian seafood delicacy only available from September to March 31st annually.
Read more…..
Lobster:
Ask your butcher to clean and split lobster.
Season with salt and pepper and place the lobster in a frying pan and sear, meat side down.
Add shrimp & mushroom stuffing, place in a 400 degrees oven for about 15 minutes checking regularly, do not overcook.
Citrus rice:
Rice
Chicken stock
Onion
Orange and lemon zest
Cook off onion in a little oil and add the rice, stir well. Add chicken stock and citrus zest. Cook until the rice is tender.
Asparagus:
Trim the bottom ends of the asparagus, drizzle with olive oil, season with lots of salt and pepper roast in a hot 400 degrees oven about 9 minutes.
Stuffing:
Baby shrimp
Panko Breadcrumbs
Wild mushrooms
Butter
Cook onion off in a saucepan, add mushrooms, cook for another few minutes, add shrimp, season with salt and pepper add butter. When this has melted, add the breadcrumbs, mix all together.
Gosling’s Wine of the Week
KENDALL JACKSON AVANT CHARDONNAY
Chef Ian’s lobster recipe is complemented by Kendall Jackson Avant Chardonnay from Gosling’s.
The wine, from California’s cool coastline, reveals slight oak flavours. It is vivid, crisp, bright, refreshing and is lean on the palate. This wine achieves a balance of vibrancy and complexity through gentle whole-cluster pressing and fermentation.
The retail price is $21.00 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on June 18, 2013
Jun 19, 2013
Spiny Lobsters are found from North Carolina to Brazil, including Bermuda and throughout the Caribbean. Unlike the lobsters found in New England, the Spiny Lobster does not have claws.
In Bermuda, Spiny Lobsters are a delicious delicacy, and residents look forward to the opening of lobster season each September. Most of the meat in a Spiny lobster is found in their tails but with a pair of nutcrackers, you can also find especially tasty meat in the legs and antenna.
Spiny lobster tails are traditionally baked and simply basted with butter, or broiled Thermidor style. The meat is also excellent served cold as a salad or used in Lobster Bisque.
Spiny lobsters are sold commercially to restaurants and grocery stores but you can usually find them at roadside stands at various locations throughout the Island. If you enjoy diving, you can also catch your own as long as you have a license to do so.
The Spiny Lobster species is protected in Bermuda’s waters and there are very strict laws regarding when, and how, they may be caught. A license is required to lobster in Bermuda waters – for both commercial and recreational purposes. Sport divers must obtain a Recreational Lobster Diving and/or Spearfishing License from the Marine Resource section of the Department of Environmental Protection in order to lobster in Bermuda. Beware: failure to adhere to the law can result in heavy fines.
Lobster season is from September 1 to March 31. April through August is closed to lobster catching.
– More Lobster Diving Facts –
The following restrictions apply to lobster diving:
- Spiny lobsters may not be taken during the closed season of April 1st to August 31st
- The minimum legal size of the Spiny lobster is 92mm (3.62 inches) carapace length
- Lobsters must be landed whole
- Lobster may not be taken when bearing eggs
- Only a noose / snare may be used to take lobsters; spearing is prohibited
- SCUBA or any other underwater breathing device may not be used to take lobster
- Lobster diving is not permitted in certain inshore areas – details are given out with licenses
- Lobsters taken whilst diving may NOT BE SOLD
For more information about the Spiny Lobster please visit the Ministry of Environment & Planning – Department of Conservation.
For more information on Lobster Licenses visit www.gov.bm – Department of Environmental Protection or call 441-236-4201.
Jun 19, 2013
Lindo’s is pleased to introduce Certified Organic Dakota Beef in our stores.
“Dakota Organic Beef provides the purest, most flavorful organic beef around. The only thing you’ll taste is simply natural beef because we never use hormones, antibiotics or harmful chemicals. And we believe in the importance of sustainable farming, respecting the land and animals, to provide healthy food for your family”.
– http://www.dakotaorganic.com
Dakota Beef’s ranches are located in the high country of Eastern Oregon. The ranches span 150,000 acres over Oregon’s grasslands, providing unrivaled cattle and feed resources to cattle.
The cattle are born and raised on certified organic pastures and vegetarian fed and finished on a diet of certified organic grains, giving it the natural marbling that you’ve come to expect.
To ensure their cattle receives a high quality feed over the winter months, Dakota Beef’s ranches grow the best alfalfa hay in the USA. The pristine grass pastures are never overgrazed and synthetic fertilizers, pesticides or herbicides are never used on the land or hay, guaranteeing customers are always getting healthy, high quality beef they expect.
The USDA certifies that all Dakota Beef’s cattle are:
- Born and raised on certified organic pasture
- Never receive antibiotics
- Never receive growth-promoting hormones
- Fed only certified organic grains and grasses
- Have unrestricted outdoor access
- Receive humane treatment
The result is beef in its purest form – full of flavour and nothing else.
Visit our butchers at either store to find out more about
prime cuts of Certified Organic Dakota Beef.
Jun 19, 2013
Join Chef Peter Jovetic and guest chefs from Bermuda’s finest restaurants every Tuesday on Seasoned to Taste. Watch as seasoned chefs demonstrate their culinary skills creating elegant dishes you too, can prepare at home.
Filmed by VSB TV11 exclusively at the beautiful Bermuda Gas showroom, the series also features Gosling’s Wine of the Week who offer a perfect wine pairing for each dish.
Look for our show Seasoned to Taste Tuesdays in the VSB TV11 Evening News at 7:00, 8:30 & midnight. Each recipe televised can be found on our website, so come back often and check out Seasoned to Taste under our Kitchen Corner.
Suggested recipes for light summer dining: Pan Seared Tuna, Chef Antonio’s Bistro Mussels, Tuscan Arugula Salad, Amarula Chocolate Mousse
Visit our YouTube Channel for
previous episode videos
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
