Nov 7, 2012
Ingredients:
1½ oz Gosling’s Gold Rum
6 Fresh Cucumber chunks
½ oz Fresh Lime Juice
8 Fresh Mint leaves
¾ oz Ginger Syrup
Club Soda
Remove skin from cucumber and cut into chunks; add ½ oz fresh lime juice, ¾ oz Ginger syrup and mint in a Boston shaker.
Muddle the ingredients well.
Fill shaker glass with ice, add 1½ oz Gosling’s Gold and shake.
Double strain over fresh ice into a Collins glass, top with Club soda and garnish with a lime wedge and mint sprig.
Ginger syrup
Rinse fresh ginger, cut into slices and add to equal parts sugar and water, gently bring to a boil and cook for 20 minutes, strain and allow to cool.
Recipe provided by Gosling Brothers.
Nov 7, 2012
Each night of the semi-final competition (November 1, 2, 5 & 6) was hosted by an executive chef who prepared a dish and recipe to share with those attending the event. As a major sponsor of the event, Lindo’s is pleased to share these recipes with our readers. Enjoy!
November 1st – Pan Seared George Bank Scallops from Chef Edmund Smith, Executive Chef/Owner of Ascots Restaurant. Accompanying cocktail: Pineapple Pepper Rum Collins – recipe provided by Gosling’s.
November 2nd – Crab Cake with Strawberry & Basil Salsa from Chef Christopher Chafé, Executive Chef Fairmont Southampton. Accompanying cocktail: Strawberry Basil Smash – recipe provided by Gosling’s.
November 5th – Grouper Bermudiana from Chef Keith DeShields, Executive Chef Cambridge Beaches. Accompanying cocktail: Gold Mint Press – recipe provided by Gosling’s.
November 6th – Livio’s Famous Tapenade (Olive Paste) and Shrimps, Avocado and Feta Cheese Bruschetta by Chef Livio Ferigo, Executive Chef/Owner Bone Fish Bar & Grill and Café Amici. Accompanying cocktail Maple Rose – recipe provided by Gosling’s.
Bermuda’s Rising Chef of the Year competition is a fundraising event organized by the Bermuda Hospitality Institute (BHI). BHI is a non-profit organization with a mandate to lead and encourage the development, growth and sustainability of Bermudians in the Hospitality industry.
Nov 7, 2012
Ingredients:
1½ oz Gosling’s Gold Rum
4 Fresh Strawberries
½ oz Fresh Lemon Juice
4 Fresh Basil leaves
¾ oz Falernum
Cut strawberry into chunks; add ½ oz fresh lemon juice, ¾ oz Falernum and basil in a Boston shaker.
Muddle the ingredients well.
Fill shaker glass with ice, add 1½ oz Gosling’s Gold and shake.
Double strain over ice into a cocktail glass, garnish with a strawberry and basil sprig.
Recipe provided by Gosling Brothers.
Nov 7, 2012
Chef Livio Ferigo
Executive Chef/Owner
Bone Fish Bar & Grill and Cafe Amici
Livio’s Famous Tapenade (Olive Paste)
Ingredients
1 large tin no.10 ambrosia black olives
8 anchovy fillets
3 tbsp capers
4 garlic cloves
550 grams soybean oil
Directions
In a blender, combine all the ingredients. When storing, ensure that the entire olive paste is covered with oil.
The tapenade can be used as a spread on slices of bread, croutons, with pasta, and even in sauces.
Shrimps, Avocado and Feta Cheese Bruschetta
Ingredients
4 tbsp extra-virgin olive oil
2 garlic cloves, chopped
¼ tbsp dried crushed red pepper flakes
6 medium sized shrimps, peeled, deveined & tails removed
1 tbsp Cognac
8 plum tomatoes, diced ½-inch
2 Haas avocados, ripened, diced ½-inch
4 oz feta cheese, diced ½-in. or crumbled
1/3 cup chopped fresh basil
1 tbsp balsamic vinegar
olive bread
Directions
1. In a sauté pan, heat 2 tbsp of the olive oil over medium heat.
2. Add half of the chopped garlic and pepper flakes and cook until translucent.
3. Add the shrimps, splash a touch of cognac and flambé for a few seconds to burn off the alcohol.
4. In a bowl, toss the tomatoes, avocado, feta cheese, basil, remaining garlic and the sautéed shrimps together.
5. Mix in the remaining olive oil, balsamic vinegar, kosher salt, and black pepper.
6. Cut the olive bread into ½-in. slices. If possible, grill the slices, or crisp them in the oven.
7. Top the olive bread with plenty of the delicious tomato mix, and pair with a nice glass of Chianti amongst good friends.
Nov 7, 2012
Ingredients:
1½ oz Gosling’s Gold Rum
4 chunks Fresh Pineapple
½ oz Fresh Lemon Juice
Fresh Cracked Black Pepper
¾ oz Falernum
Club Soda
Cut pineapple into chunks; add ½ oz fresh lemon juice and ¾ oz Falernum in a Boston shaker.
Add a generous amount of fresh cracked black pepper.
Muddle the ingredients until you get all the juice from the pineapple.
Fill shaker glass with ice, add 1½ oz Gosling’s Gold and shake.
Double strain over fresh ice into a Collins glass, top with Club soda and garnish with a lemon rind and a sprinkle of pepper.
Recipe provided by Gosling Brothers.
