Jun 16, 2014
PHOTO FROM WYMAN’S OF MAINE
This colourful chutney recipe comes from Wyman’s of Maine and is a delicious accompaniment to pork, turkey, and chicken dishes – or even spooned over ice cream.
Makes 2 cups
Ingredients
1/2 cup Raspberry vinegar- 1/2 cup sugar
- 1 Onion, medium (minced)
- 1 teaspoon Fresh ginger (minced)
- 1/8 teaspoon Ground cinnamon
- 1 teaspoon Lemon rind (minced)
- 1 pinch Cayenne pepper
- 1 pinch Salt
- 3 cups Wyman’s Frozen Wild Blueberries
- 2 cups Wyman’s Frozen Mango Chunks
- 1/4 cup Dried Cranberries
Instructions
- Combine the vinegar, sugar, onion, ginger, cinnamon, lemon, pepper, and salt in a sauce pan, bring to a boil and simmer 15 minutes.
- Add 1 cup of Wild Blueberries, 2 cups Mangoes and the cranberries. Simmer 20 minutes, stirring frequently.
- Add remaining 2 cups blueberries and simmer another 10 minutes.
Founded by Jasper Wyman in 1874, Jasper Wyman & Son is a family-owned company specializing and perfecting the growing and marketing of Wild Blueberries. Today, the company has perfected the science of fresh freezing fruit to maintain optimum flavor and nutritional benefits. Its signature brand, Wyman’s of Maine, is recognized as setting the quality standard for premium frozen fruit.
Jun 11, 2014
Tender, grilled beef tenderloins served alongside oven-roasted asparagus and creamy, scalloped potatoes.
Recipe from Chef Ian Carruthers – Bermudaful Catering
Chef Ian Carruthers with host Chef Peter Jovetic in the Bermuda Gas Showroom kitchen.
For the beef:
4 – 6 oz Beef Tenderloin Steaks
Salt & Pepper
Olive Oil
Generously season the steaks with salt and pepper, and drizzle with 3 tablespoons of olive oil. Place on a hot grill (400°F, or higher) and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand a few minutes.
For the potatoes:
3 lbs Waxy Potatoes, peeled and thinly sliced
3/4 pint Cooking cream
1 Tbsp Garlic, finely chopped
6 oz Gruyère Cheese, grated
Butter
Place the cream and chopped garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for a few minutes – keep stirring so the potatoes do not stick to the sides of the saucepan. Season well with salt and pepper. Transfer to a buttered oven-proof dish and press the potatoes down, sprinkle on the Gruyère cheese. Bake 45 minutes at 375°F until golden brown. Check potatoes with knife if unsure the potatoes are cooked through.
For the roasted asparagus:
1 lb Asparagus Spears (thick spears are best for roasting)
Kosher Salt
2 cloves Garlic, minced
1-2 Tbsp Olive Oil
Freshly Grated Black Pepper
In a small bowl mix the olive oil, garlic, salt and pepper together. Lay the asparagus spears out in a single layer on a baking sheet, or foil covered roasting pan. Drizzle olive oil mixture over the spears, roll the asparagus back and forth until they are covered in a thin layer of olive oil. Season with freshly grated black pepper and salt. Bake in the oven at 400°F for about 8 minutes.
Gosling’s Wine of the Week
BONTERRA ORGANIC ZINFANDEL 2010
Bonterra Organic Zinfandel 2010 has brooding aromas of bramble, dark and red berries, white pepper and toasted oak. Powerful, rich flavours of sweet plum and blackcurrant are rounded by soft, sweet tannins and hints of vanilla – perfect for Chef Ian’s beef.
The retail price is $18.75 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 June 10th, 2014
Jun 11, 2014
Two American Favorites Collide To Become the Ultimate Snack: RITZ Bacon Crackers
– Delivering Bacon Flavor to Enjoy Anytime, Anywhere!
Today, RITZ Crackers is joining forces with the savory flavor of bacon to create America’s ultimate new snack — RITZ Bacon flavored Crackers. On shelves now, RITZ Bacon flavored Crackers combine the classic taste of RITZ, black pepper seasoning and the savory flavor of bacon everyone loves. Without the unnecessary grill, grease and prep time, the new snack allows you to satisfy your hunger for the taste of bacon – anywhere, anytime.
RITZ Bacon flavored Crackers also taste great with your favorite toppings! Inspired by the new cracker, RITZ has developed some mouth-watering recipes to help savor the bacon flavor:
• Spicy Chicken Ranch Melt
RITZ Bacon paired with pepper jack cheese, chicken and ranch dressing packs a delicious punch.
• RITZ Fried Pickles
Bread juicy pickle chips with RITZ Bacon for a new spin on the southern classic.
Find these delicious RITZ recipes and more at snackworks.com
Jun 10, 2014
Let’s face it, while we would all like to think grilling a hamburger is far from rocket science, we’d bet our last penny that some of you have eaten some tasteless, dry burgers in your time! Well, we’re not dishing out some elaborate recipe, or rocket science. Instead, we’ve put together a helpful guide to grilling a better burger – it’s all about meat selection and technique!
Choose Choice Ingredients
To keep a burger flavourful and moist we recommend choosing prime ground beef that has about a 80/20 ratio of lean meat to fat.
Making the Patties
You have to use your hands for this, so make sure they are clean and dry. In your hands, form the patties into roughly 6 oz portions making sure not to compress the meat. Keep it as loose as possible and don’t fuss with it too much – overworking the meat leads to tough burgers. Size matters: make your patties a little bit larger than your bun as they will shrink a bit while cooking.
To keep the burgers from plumping excessively and to ensure even doneness throughout, make an impression in the center of each pattie with your thumb.
Season both sides of the patties with salt and pepper and other seasonings to taste.
Getting Down to Grilling Business
Make sure your grill is preheated and ready to go. Grill your burgers over high heat. High heat quickly sears the outside of the pattie making a nice ‘crusty’ exterior while sealing in the flavourful juices.
DO NOT. REPEAT. DO NOT USE A SPATULA or anything else TO FLATTEN DOWN THE PATTIE! After all, the whole point here is to eat flavorful, moist burgers and flattening the patties squishes out all the juices!
FLIP ONLY ONCE! Grill the patties for about 3 minutes on each side for medium rare burgers, or longer for desired doneness. NOTE: To minimize any health risks, the US Department of Agriculture recommends cooking hamburger to an internal temperature of at least 160°F (71°C). Or, in other words, well done. However, that may lead to a dry burger. We’ll leave that decision up you.
AVOID THE FLAMES! No one likes eating charred carbon. If you get a flare up, cover the grill – covering keeps the fuel source, oxygen, out.
Like most cooked meats, allowing your burgers to rest for a few minutes before serving allows the juices to redistribute back into the meat.
GRILL THAT BUN! Grilled buns always taste better – they have a nice smokey flavour and they’re toasty and warm. Just butter each side of the bun and pop on the grill for 1 to 1-1/2 minutes or until lightly brown and toasted.
TOP ‘EM OFF! Toppings are entirely up to you. Favourites include: cheese, lettuce, sliced tomato, sliced onion, pickles, ketchup, BBQ sauce, mayo, relish, mustard, bacon, mushrooms, etc.
YOU’LL NEED A FEW NAPKINS. If you followed these steps, your burgers will be dripping juiciness! Wipe it up!
Jun 5, 2014
Delicate fillets of Atlantic Salmon, gently poached, with a white wine, sweet chili and thyme cream sauce.
Recipe from Chef Daamian Simmons – The Reefs
Chef Daamian Simmons putting the finishing touches on the Poached Salmon dish as host Chef Peter Jovetic looks on.
Ingredients
1 large shallot
2 tbsp garlic, chopped
4 fl oz. white zinfandel wine
4 – 3 oz. portions Atlantic salmon fillets
4 sprigs fresh thyme
1 cup heavy cream
1/4 cup sweet chili sauce
1/4 cup cup chopped chives
1 tbsp. butter
Salt and pepper, to taste
Directions
Heat 1 tbsp. butter in a large saucepan. Add onions and garlic, and sweat until onions are translucent. Add the white wine and fresh thyme and cook until mixture is reduced by half.
Season the salmon fillets with salt and pepper on both sides and add to the pan with the reduced wine mixture. Add heavy cream and reduce heat to a simmer. Cover pan and cook fillets 3 minutes on each side. Add the sweet chili sauce and reduce for 1 minute.
Remove the salmon fillets and continue to reduce the sauce for about 1 minute. Whisk in 1 tbsp. butter and then pour the sauce over salmon. Garnish with chopped chives.
Gosling’s Wine of the Week
WOODBRIDGE WHITE ZINFANDEL 2012
Gosling’s have chosen Woodbridge White Zinfandel 2012 from California to pair with Chef Daamian’s salmon. The wine is bright and crisp with hints of citrus and juicy red fruit. The flavours come alive with watermelon and floral notes. It’s an enjoyable, versatile wine.
The retail price is $22.25 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 June 3rd, 2014
Jun 2, 2014
Bring on the heat! Chili Lime Flank Steak is a spicy, sizzling good dinner that’s ready in 30 minutes. Serve with simple sides like a fresh mixed green salad, grilled asparagus or corn on the cob, or serve fajita style – wrapped in a flour tortilla!
Prep time: 25 min • Total time: 30 min • Servings: 6
Ingredients
1 tablespoon chili powder
3 cloves garlic, finely chopped
2 teaspoons grated lime peel
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
1 beef flank steak (1-1/2 lb), trimmed
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 jalapeno chilli pepper, optional
Directions
- Preheat gas or charcoal grill. In small bowl, mix chili powder, garlic, lime peel, salt, black pepper and red pepper. Sprinkle beef with lime juice. Rub with spice mixture.
- Brush oil on grill rack. (Careful! Oil may cause flare up of flames). Place beef on grill. Grill steak covered over medium heat for 14 to 16 minutes, turning once, until of desired doneness. Let stand 5 minutes.
- Cut beef diagonally across grain into thin slices. Sprinkle with cilantro and jalapeno slices if desired.
