Arugula Salad with Chicken

Aug 28, 2013

Featured Recipe from Chef Will, Harley’s at Fairmont Hamilton Princess

Arugula Salad with Shaved Parmesan & Balsamic Reduction topped with Seared Chicken Breast

Ingredients:

• 1/4 cup balsamic vinegar
• 8oz of Boneless Chicken Breast
• 4oz Cherry Tomatoes
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 ounces shaved Parmesan
• 12 ounces fresh arugula, washed and dried (more…)

Red Snapper Garden Salad

Aug 21, 2013

Chef Antonio makes the most of fresh summer produce and the catch-of-the-day with his Red Snapper Garden Salad recipe. Fresh mesclun greens, tomato, cucumber and tomato topped with delicately sauteed red snapper fillet, and finished with a drizzle of raspberry walnut vinaigrette. Light, flavourful and just right for a warm summer night!

Ingredients:

• 1 Fresh red snapper fillet
• Salt and pepper to taste
• Paprika to taste
• Mesclun mix lettuce
• 1 tbsp Sliced Cucumber
• 1 tbsp Cubed Tomato
• 1 tbsp Sliced onion
• 1 Lemon wedge
• 2 tbsp raspberry walnut dressing

Directions:

1. Preheat oven at 350 degrees. Heat up frying pan with olive oil. Coat fresh Red Snapper with salt, pepper and paprika and fry 2 minutes on both sides then put in the oven for 5 minutes or until cooked all the way through (no pink).
2. Prepare salad on plate with the mesclun lettuce, cucumber, tomato and onion.
3. Place fillet on top and drizzle with raspberry walnut dressing and top with wedge of lemon.

Gosling’s Wine of the Week

GREG NORMAN SANTA BARBARA PINOT NOIR 2010
Gosling’s have paired Chef Antonio’s recipe with Greg Norman Santa Barbara Pinot Noir 2010.

The wine has lifted aromas of strawberry, black cherry and subtle earthy notes of crushed bay leaves, leading to a flavourful fruit forward palate. It’s highlighted by vanilla notes and a touch of cardamom. This well balanced wine is smooth and offers a bright acidity and a lingering finish.

The retail price is $23.50 and is 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 20, 2013

Pumpkin Seeded Scallops

Aug 14, 2013

Pumpkin Seed Crusted Seared scallops with mango salad and seaweed salad.

You will need:

• Sea scallops – 1 lb
• Mango – 1
• Red peppers – 1
• Green Pepper – 1
• Tomato – 1
• Cilantro – 1 bunch
• Salt
• Pepper
• White wine vinegar – ½ oz
• Sugar – 1 oz
• Seaweed
• Whole butter – 1 oz
• Olive oil – 4 oz

Method:

Small dice the peppers, tomatoes and mangoes. Chop the cilantro and add to the mixture.
Add olive oil and season with salt, pepper, vinegar and sugar.

Heat a skillet with olive oil. Season the scallops and place in a pan for 20 seconds.
Flip them and top the scallops with the pumpkin seeds.
Add the butter to the pan and glaze the scallops helping the seeds to stick. Remove from the pan.

In a double side plate, place seaweed salad down. Place the scallops on top.
On the other side, place the salsa down. Garnish and serve.

Gosling’s Wine of the Week

ERATH PINOT NOIR 2010
Erath Pinot Noir 2010 is Gosling’s choice for Chef Daamian’s recipe.
This wine, from Oregon in the U.S.A.,  is bright cherry red with hints of violets, vanilla and pie crust aromas, punctuated by an alluring smokiness. A sweet approach leads to a satiny mouthful of red plum, cranberry and sage. Food friendly acidity allows for a spirited, lasting finish.
The retail price is $24.75 and is 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 13, 2013

Fried Oyster Po' Boy

Aug 7, 2013

A delightful hot appetizer with fried Oysters, Chipotle Aioli, Pickled Onion, Tomato Confit, and Preserved Lemon.
For the oyster, take two fresh shucked oysters and dredge in flour then egg wash, then cornmeal and deep fry until golden brown.
For the aioli, place two egg yolks in a blender add lemon juice, salt, pepper and 1 tablespoon of chipotle.  Blend until smooth while slowly emulsifying in oil until the mixture is thick.
For the tomato confit, place one cup of grape tomatoes in a small pot and cover with olive oil and 1 tablespoon of balsamic vinegar.  Place in a 200°F oven for 35-40 minutes, they are done when the skin starts to split.  Cool and peel.
For the preserved lemon, quarter 5 lemons but do not cut all the way through.  Cover with equal parts salt and sugar and place in a sealed bag.  Let sit in the refrigerator for up to one month.
For the pickled onion, make a mixture of one cup white wine, one cup of white vinegar and two cups water.  Place one half cup sugar and salt to taste in the mixture.  Add fresh herbs and bring to a boil.
Strain the mixture and pour over one julienne onion.  Let rest for 1 hour.

Gosling’s Wine of the Week

BONTERRA ORGANIC SAUVIGNON BLANC 2012
Gosling’s wine of the week  is Bonterra Organic Sauvignon Blanc 2012 and is the perfect pairing for Chef Michael’s Oyster Po’ Boy. The wine is one hundred percent organic.
Intense aromas of grapefruit, citrus, kiwi and fresh cut grass meet the nose.
The crisp acidity gives the wine  a fresh vibrant feel with flavours of grapefruit and lime zest, then closes with flavours of melon and a nice tart finish.
The retail price is $18.75  and is 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 6, 2013