Aug 18, 2014
The Parmigiano-Reggiano cheese and sage crust adds bold flavour while sealing in juice for moist, delicious chops. Although this dish is worthy of a special occasion, it’s so easy to prepare you’ll have a quick meal ready in minutes any night of the week!
Prep Time: 5 min Cook Time: 10 min Total Time: 20 min
Makes: 4 servings
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Ingredients
1 (1 1/4-ounce) slice white bread, torn into pieces
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon prepared mustard
2 large eggs, whites only
4 (4-ounce) boneless thin-cut pork loin chops, trimmed
1 1/2 tablespoons canola oil
Directions
- Place bread in a food processor; pulse until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.
- Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.
- Heat a large non-stick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.
SOURCE: CookingLight.com
Aug 18, 2014
Paella originates from the province of Valencia Spain. Originally a dish made by shepherds over an open fire, it is now popular all over the world. The basic ingredients are olive oil, saffron infused rice and peas. Add sausage, chicken, seafood, other vegetables, or anything else you fancy to make a truly spectacular dish.
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus.
Ingredients
½ cup olive oil
2 Tablespoon Kosher salt
1 large Spanish yellow onion, diced
12 cloves garlic
6 large Roma tomatoes, diced
1 cup chopped Italian parsley
3 cups paella rice (California pearl rice is a good substitute)
6 cups chicken broth
Saffron or Azafran*
12 oz linguica sausage (or substitute chorizo)
1 ½ lbs chicken breast, cut into large cubes
1 ½ lbs fish, cubed
18 mussels in the shell
18 clams in the shell
1 ½ lbs shrimp, peeled and deveined
*The cost of Saffron is very high. Safflower (Azafran ) is an excellent and much more affordable substitute.
Directions
- In a large deep saute pan heat the olive on medium-high heat and begin caramelizing the diced onion with the Kosher salt.
- When the onion is just beginning to soften add the sausage and garlic. Continue to saute on medium-high heat until the onions are tender and the sausage is brown.
- Add the tomato and parsley. Saute until the tomato is very soft. Lower the heat slightly if the mixture begins to over brown.
- Stir in the rice and a pinch of Saffron or ¼ oz Azafran. Mix until it is well coated.
- Add the chicken, fish and shellfish. Mix to coat and add the chicken broth.
- Cover with a tight-fitting lid and place into a 400°F preheated oven. Bake approximately 30 minutes.
Aug 14, 2014
The mild saltiness of creamy goat cheese is balanced by the sweetness of the beetroot and rich, intense flavour of blood oranges – a delightful salad that is ideal as a side dish or appetizer.
Recipe from Chef Ian – Bermudaful Catering
Ingredients
4 large beets
Olive oil
Salt and pepper
Aluminum Foil
1 small goat cheese log
Baby arugula leaves
1 blood orange
Directions
- Scrub beets and trim off ends, place in foil, season with lots of salt and pepper, wrap foil tightly around beets. Place in a 400°F preheated oven for about an hour. Once cooked, remove skin and allow to cool.
- Slice beets and goat’s cheese. Arrange on plate by layering one slice of beet followed by one slice of goat’s cheese.
- Mix orange segments with arugula leaves and season with olive oil, salt and pepper. Place on top of beets and goat’s cheese.
Gosling’s Wine of the Week
ERATH PINOT GRIS
Erath Pinot Gris is from Oregon. It it intensely aromatic and yields sprightly wafts of banana, rose petals, and talc. The juicy palate of ripe honeydew melon, citrus and exotic lychee melds into a rich, plush crescendo, leaving the mouth with a pleasant tingle. A perfect pairing for Chef Ian’s recipe.
The retail price is $21.25 and it’s 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 August 12th, 2014
Aug 6, 2014
Ball Park® has stepped it up a notch! Packed with big, bold flavors and seasonings, Park’s Finest are a unique taste experience. These dogs are made with 100% beef, contain no artificial preservatives, colours or added fillers, and no nitrates or nitrites, making it them an excellent grilling choice for you and your guests this summer.
Park’s Finest Premium Beef Hot Dogs are available in four delicious varieties:
- SIGNATURE SEASONED
- CRACKED DIJON MUSTARD
- SLOW SMOKED HICKORY
- SMOKEHOUSE BARBEQUE SEASONED
Ball Park® Park’s Finest Premium Beef Hot Dogs:
• 100% Beef • No artificial preservatives • No nitrates or nitrites added
• Uncured beef frankfurters • No MSG added • Naturally smoked
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ABOUT THE BALL PARK BRAND: The Ball Park® brand was launched in 1957 in response to a request from the owner of the Detroit Tigers baseball team. The Ball Park® Frank quickly became such a success that it was expanded nationally. Ball Park® is now a national premium brand of hot dogs with a reputation for great taste and quality.
Since 1957, Ball Park® has been focused on making hot dogs that are meaty, juicy, and bold.
Aug 6, 2014
Tangy, Sweet Chili and Lime Chicken Skewers with Pineapple & Chourizo Sausage make for a delicious light summer meal.
Recipe from Chef Daamian – The Reefs
Ingredients
- 1 1/2 lbs boneless/skinless chicken breast (medium cubes)
- 1/4 fresh pineapple (medium cubes)
- 1 Tbsp chopped garlic
- 1/4 lb chourizo sausage (medium dice)
- 3 limes (juice and zest of 2 limes)
- 1 red onion (medium cubes)
- Cilantro leaves
- 1 red pepper (medium cubes)
- 1 Tbsp Southwest chipotle seasoning
- 1 Tbsp Cajun seasoning
- 1 Tbsp smoked paprika
- 1 cup sweet chili sauce
- Salt and pepper, to taste
- 1 pkg. large wooden skewers
Directions
Soak the skewers in warm water to prevent them from burning on the grill. Heat a cast iron grill on the stove top. Season the chicken cubes with salt, pepper, garlic, lime juice and zest, Cajun seasoning, chipotle seasoning and smoked paprika. Arrange skewers alternating chicken, pineapple, red pepper, red onion and chourizo. Sear skewers on the grill 30 seconds on each side and then place in a pre-heated 350°F oven for 5-7 minutes. Glaze with sweet chili sauce after 5 minutes. Remove and let rest for 2 minutes. Garnish with cilantro leaves and lime wedges.
Gosling’s Wine of the Week
Wyndham Estates Bin 555 Shiraz
Wyndham Estates Bin 555 Shiraz is one of Australia’s famous wines. It is deep crimson red with purple hues. The bouquet has tones of spicy plum, black pepper and cloves. On the palate, the wine has generous plum and dark cherry spicy notes. It has a richness with a balance and flour to enhance the tasting experience.
This wine is a perfect pairing with Chef Daamian’s chicken recipe.
The retail price is $16.75 and it’s 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 August 5th, 2014
Aug 4, 2014
Sweet and tangy, this cucumber and cabbage recipe is crunchy, cool and refreshing for the hot dog days of summer.
Did you know cucumbers are the ideal summer cooling food? They’re also loaded with health and beauty benefits. Read our Eating to Stay Cool article to find other beneficial fruits and vegetables that help keep you cool this summer.
Ingredients
½ green cabbage, chopped small
1 bunch green onions, chopped
1 cucumber, sliced and chopped
1 bell pepper (yellow or red), chopped
Dressing
¼ cup red wine vinegar
¼ cup apple cider vinegar
1/3 cup sugar or ¼ cup warmed honey
½ cup canola oil
½ tsp ground mustard
¾ tsp salt
2 tsp poppy seeds
Directions
Chop all vegetables and place in a large salad bowl. Add all the dressing ingredients to a blender and blend until well-mixed. Pour dressing over salad and toss. Cover and store in refrigerator for several hours before serving to allow the flavours to infuse.
