Nov 7, 2012
Chef Keith DeShields
Executive Chef
Cambridge Beaches
Fish
1lb 5oz Rock fish or Grouper
1cup Extra dry Bread Crumbs
1clove garlic
¼ onion pureed
200gr Ginger Grated ( fine)
80gr butter
Salt and pepper
Directions
1) Cut the fish in 3oz pieces. Sear pieces in a hot pan 30 seconds on both sides. Set aside.
2) Whip butter in a KitchenAid mixer until light and fluffy; add grated ginger, garlic and onion. Fold under bread crumbs, season with salt and pepper. Put between two pieces of parchment paper and flatten to about ¼ of an inch thick refrigerate then cut to the size of the Grouper.
3) Put the crust on the fish. Put the pieces of fish on a tray and bake for 5mins. Remove the tray from the oven and place the fish under a salamander until the crust is golden brown.
Cucumber Spaghetti dressed in Bermuda Gold & Lime Emulsion
4 large English Cucumber washed and cut into 4-inch pieces.
Ice water
Directions
1) Using a vegetable spaghetti machine, spin the cucumbers into unbroken threads.
2) Set the cucumber spaghetti in the ice water and let them get a little al dente.
Bermuda Gold and Lime Emulsion
1 shot Bermuda Gold Rum
60ml fresh lemon Juice
75ml Simple syrup
50ml vegetable Oil
Pinch salt and fresh ground pepper
Directions
1) Put all ingredients in a blender except oil, turn the blender on medium speed and slowly add the oil and thicken. Add salt and pepper to taste.
2) Remove the spaghetti from the ice water and let drain to remove the excess water.
3) Just before serving dress the spaghetti with the Rum Lime Emulsion.
Nov 7, 2012
Ingredients:
1½ oz Gosling’s Gold Rum
½ oz Fresh Lemon Juice
½ oz Canadian Maple Syrup
2 Fresh Rosemary sprigs
Add 1½ oz Gosling’s Gold Rum, ½ oz Lemon Juice and ½ oz Maple syrup into a Boston Shaker.
Fill shaker glass with ice, add rosemary and shake vigorously.
Double strain over fresh ice into a rocks glass and garnish with a sprig of rosemary.
Recipe provided by Gosling Brothers.
Nov 7, 2012
Edmund Smith
Executive Chef/Owner
Ascots Restaurant
Rested on a crostino with avocado citrus spread; topped with a jalapeño, cherry tomato, red onion and parsley salsa.
Sliced bread for crostino “bite size”.
Avocado finely chopped mixed with a little lemon juice and seasoned to taste.
Salsa: in a bowl mix chopped jalapeño, cherry tomato, red onions and parsley with a little extra virgin olive oil and seasoning.
In a very hot pan sear the scallops for 1½ minutes each side.
Top crostino with scallop and serve.
Nov 7, 2012
Chris Chafe
Executive Chef
Fairmont Southampton
Crab Cake
40g White Crab meat
1 Tsp Mayonnaise
½ Tsp Whole Grain Mustard
4 leave fresh Basil Chopped
Flour to pane
Basil and Strawberry Salsa
50g Strawberries
Sprinkle of sugar
Dash of Goslings Gold Rum
1/6 of a lemon, juice
4 leaves of Basil
10g fine diced red onion
Garnish
Frisse salad
15g Green Asparagus
Dash of Olive oil
Directions
For the salsa cut the strawberries into small dice; place in a bowl with a sprinkle of sugar, dash of rum, lemon, chopped basil and the onion. Leave to marinate.
Combine the crabmeat, mayonnaise, mustard and chopped basil in a bowl and season to taste with salt and pepper.
Mould into two crab cakes and lightly flour; pan sear.
While this is cooking make your salad, place the frisse, small batons of asparagus, and a dash of olive oil in a bowl. Season to taste then place in the centre of the plate.
Place the crab cake on the salad and then the strawberry salsa around the plate.
Nov 7, 2012
Remembrance Day, also known as Poppy Day or Armistice Day, observed on the 11th November, honours the ultimate sacrifice made by allied armed forces members during World War I and World War II.
Many Bermudians joined the ranks of those who put themselves in harms way; and those who returned brought with them their accounts of sacrifice and grace, terror and bravery that touched us all.
Right now we need to remember more than ever. May the darkness of the past remind us all how precious life is!
