Jun 2, 2014
Make room for after dinner dessert! Coca-Cola’s carbonation makes this cake so tender and moist that you’ll be reaching for seconds (and possibly, a late night refrigerator raid). Coca-Cola cake transports well, so take it along to picnics, pot luck suppers, or on the boat.
Ingredients
2 cups flour
2 cups sugar
2 sticks butter
3 tablespoons baking cocoa
1 cup Coca-Cola
1/2 cup buttermilk
1 teaspoons baking soda
1 teaspoons pure vanilla extract
3 eggs
Directions
1. In a bowl, sift together flour and sugar and set aside.
2. Melt butter, cocoa, Coca-Cola in a saucepan over medium heat. Bring to boil and remove from heat.
3. Add flour, sugar, buttermilk, baking soda, vanilla, and eggs to the chocolate/cola mixture. Beat with a mixer until blended. Pour into greased 9×13 inch pan. Bake at 325°F for 30 minutes.
Icing Ingredients
1 stick butter
2 tablespoons baking cocoa
6 tablespoons Coca-Cola
1 lb. box powdered sugar
1 teaspoons vanilla
1 cup mini-marshmallows
Directions
1. Boil butter, cocoa, and Coca-Cola. Remove from heat.
2. Add powdered sugar, vanilla, and marshmallows. Stir until melted.
3. Pour immediately over hot cake.
Important: Do not make frosting in advance. It must be poured hot over warm/hot cake.
May 28, 2014
Spicy, sweet shrimp are wrapped and fried until crisp and golden brown and served on a bed of mango salsa. A perfect appetizer for dinner or cocktail parties.
Recipe from Chef Derek Myers – Island Restaurant Group
Ingredients
4 jumbo shrimp
3 tbsp sweet chilli sauce
2 eggs, beaten
1 cup panko
1 cup coconut
4 wonton wrappers
oil, for frying
skewers
Mango Salsa
1/4 cup mangoes, diced
1 cup red onion, diced
2 tbsp cilantro, chopped
1 lime, juiced
Directions
Dip shrimp in chili sauce, wrap in wonton, then dip in flour, then egg batter, then panko/coconut mix. Place on skewer and fry in oil heated to 350°F for 3 minutes.
For salsa: Mix all ingredients together and season with salt and pepper.
Gosling’s Wine of The Week
Sokol Blosser Evolution Edition #17
Sokol Blosser Evolution Edition #17 from Oregon is the wine chosen by Gosling’s to compliment Chef Derek’s recipe. It is spicy and floral on the nose and is lush and tropical on the palate. It has a soft and round sweetness leaving the finish clean and crisp.
The retail price is $20.50 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 May 27th, 2014
May 21, 2014
Glazed with Outerbridge’s BBQ sauces, these barbecue pork loin chops are the perfect balance of smokey, sweet flavour and heat. Paired with Hasselback potatoes, this dish is an anytime winner!
Recipe from Chef Norma Cross – Outerbridge’s Peppers
Chef Norma Cross from Outerbridge’s Peppers with Chef Peter Jovetic, host of Seasoned To taste.
Ingredients
2 pork loin chops, approx. 1/2 to 3/4″ thick
1 baking potato (of your choice)
1 tsp Outerbridge’s Righteous Rib Rub
1/2 tsp garlic powder
Outerbridge’s Mild BBQ Sauce
Outerbridge’s Devilishly Hot BBQ Sauce
Crumbled cooked bacon
2 cherry tomatoes, ends cut
Butter
Sour Cream
Directions
To make Hasselback Potato: Pare bottom of the potato to stabilize. Place the potato between chopsticks or other instrument as a guide. Slice the potato crossways until it touches the chopsticks (Do not cut all the way through!). Place in foil covered pan, put butter between potato slices and pour olive oil, salt & pepper over the entire top of the potato and bake at 350°F until done.
While the potato is baking, combine garlic powder and rub; sprinkle and pat the rub onto the chops, coating well. Pan sear the pork chops quickly – should have a good seared colour. Remove chops from pan; discard any remaining oil; return pan to medium heat; pour 1/2 cup Mild BBQ sauce in the pan. Return pork chops to pan, being sure thet the BBQ sauce coats both sides. Simmer for 20-25 minutes – turning periodically to distribute sauce evenly.
Place cooked potato on a plate and gently apply butter between the cuts. Place sour cream between 3 to 5 of the cuts, and sprinkle potato with crumbled bacon.
Remove pork chops from pan and arrange them in a stagger fashion against the potato. Place the tomatoes alongside the pork chops and sprinkle with chopped spring onions for garnish. Fill 2 serving ladles – one with the Outerbridge’s Mild BBQ sauce and one with Outerbridge’s Devilishly Hot BBQ Sauce for dipping.
Gosling’s Wine of the Week
13 HANDS HOT TO TROT RED BLEND
This Washington State polished red wine offers aromas of cherry, red currant and tea. Flavours of red ripe fruit, supported by a frame of refined tannins, give way to subtle notes of baking spice on a persistent finish. A perfect wine for Chef Norma’s pork
recipe.
The retail price is $19.25 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 May 20th, 2014
May 21, 2014
Enter to win a
Full Day
Fishing Charter for 6
aboard the Paradise One
*includes food, beverages & all fish caught!
2 CHANCES TO WIN!
Here’s How to Enter:
Simply purchase ANY combination of two (2) Gillette, Duracell and Head & Shoulders products at participating stores.
Write your name and number on the back of your receipt and bring it to BGA, 1 Mill Creek to drop it into the ballot box, or enter online at www.bga.bm.
Contest ends Friday, June 20th, 2014.
Employees of Lindo’s Group of Companies and BGA are not eligible to enter contest.
May 19, 2014
Purchase any LARGE BAG, any flavour, of FritoLay chips and enter to win this AWESOME one-of-a-kind custom bike.
To Enter:
1) PURCHASE: large bags of FritoLay Chips any flavour.
2) WRITE: your name and contact info on the back of the receipt and circle the purchased price.
3) DROP: your receipt in drop boxes located at BOTH LINDO’S stores, HERON BAY, SHELLY BAY AND HAMILTON MARKETPLACE STORES, ARNOLD’S, St. John’s Road, WORLD DISTRIBUTORS 2, Dundonald Street, Hamilton AND at DUNKLEY’S office, 4 Vesey Street, Devonshire.
PLUS: if you bring your receipts to Dunkley’s to enter you’ll get a sporty duffle or messenger bag. One bag per person while supplies last!
Promotion ends June 23rd, 2014. Winners will be chosen by random draw on June 24th and will announced on Facebook Dunkley’s Bermuda and online at www.dunkleysdairy.com.
Subscribe on Dunkley’s website and ‘Like’ Dunkley’s Bermuda on Facebook to be among the first to know about promotions, specials and events!
Employees of Lindo’s Group of Companies and Dunkley’s Dairy are not eligible to enter contest.
May 19, 2014
Simple, fresh ingredients make a light, flavourful vinaigrette – perfect for the coming summer months. Use on salad mix of your choice or a variety of tomatoes (an heirloom tomato mix is very good).
Ingredients:
1/2 cup raspberries, fresh or frozen
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 tsp sugar
1 tbsp dijon mustard
1/4 cup vegetable oil
Basil leaves, chiffonade
Sesame seeds for garnish
Preparation:
Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined. Dress salad with raspberry vinaigrette, sprinkle with sesame seeds (if desired) and serve immediately.
