Nov 7, 2012
Each night of the semi-final competition (November 1, 2, 5 & 6) was hosted by an executive chef who prepared a dish and recipe to share with those attending the event. As a major sponsor of the event, Lindo’s is pleased to share these recipes with our readers. Enjoy!
November 1st – Pan Seared George Bank Scallops from Chef Edmund Smith, Executive Chef/Owner of Ascots Restaurant. Accompanying cocktail: Pineapple Pepper Rum Collins – recipe provided by Gosling’s.
November 2nd – Crab Cake with Strawberry & Basil Salsa from Chef Christopher Chafé, Executive Chef Fairmont Southampton. Accompanying cocktail: Strawberry Basil Smash – recipe provided by Gosling’s.
November 5th – Grouper Bermudiana from Chef Keith DeShields, Executive Chef Cambridge Beaches. Accompanying cocktail: Gold Mint Press – recipe provided by Gosling’s.
November 6th – Livio’s Famous Tapenade (Olive Paste) and Shrimps, Avocado and Feta Cheese Bruschetta by Chef Livio Ferigo, Executive Chef/Owner Bone Fish Bar & Grill and Café Amici. Accompanying cocktail Maple Rose – recipe provided by Gosling’s.
Bermuda’s Rising Chef of the Year competition is a fundraising event organized by the Bermuda Hospitality Institute (BHI). BHI is a non-profit organization with a mandate to lead and encourage the development, growth and sustainability of Bermudians in the Hospitality industry.
Nov 7, 2012
Ingredients:
1½ oz Gosling’s Gold Rum
4 Fresh Strawberries
½ oz Fresh Lemon Juice
4 Fresh Basil leaves
¾ oz Falernum
Cut strawberry into chunks; add ½ oz fresh lemon juice, ¾ oz Falernum and basil in a Boston shaker.
Muddle the ingredients well.
Fill shaker glass with ice, add 1½ oz Gosling’s Gold and shake.
Double strain over ice into a cocktail glass, garnish with a strawberry and basil sprig.
Recipe provided by Gosling Brothers.
Nov 7, 2012
Chef Livio Ferigo
Executive Chef/Owner
Bone Fish Bar & Grill and Cafe Amici
Livio’s Famous Tapenade (Olive Paste)
Ingredients
1 large tin no.10 ambrosia black olives
8 anchovy fillets
3 tbsp capers
4 garlic cloves
550 grams soybean oil
Directions
In a blender, combine all the ingredients. When storing, ensure that the entire olive paste is covered with oil.
The tapenade can be used as a spread on slices of bread, croutons, with pasta, and even in sauces.
Shrimps, Avocado and Feta Cheese Bruschetta
Ingredients
4 tbsp extra-virgin olive oil
2 garlic cloves, chopped
¼ tbsp dried crushed red pepper flakes
6 medium sized shrimps, peeled, deveined & tails removed
1 tbsp Cognac
8 plum tomatoes, diced ½-inch
2 Haas avocados, ripened, diced ½-inch
4 oz feta cheese, diced ½-in. or crumbled
1/3 cup chopped fresh basil
1 tbsp balsamic vinegar
olive bread
Directions
1. In a sauté pan, heat 2 tbsp of the olive oil over medium heat.
2. Add half of the chopped garlic and pepper flakes and cook until translucent.
3. Add the shrimps, splash a touch of cognac and flambé for a few seconds to burn off the alcohol.
4. In a bowl, toss the tomatoes, avocado, feta cheese, basil, remaining garlic and the sautéed shrimps together.
5. Mix in the remaining olive oil, balsamic vinegar, kosher salt, and black pepper.
6. Cut the olive bread into ½-in. slices. If possible, grill the slices, or crisp them in the oven.
7. Top the olive bread with plenty of the delicious tomato mix, and pair with a nice glass of Chianti amongst good friends.
Nov 7, 2012
Ingredients:
1½ oz Gosling’s Gold Rum
4 chunks Fresh Pineapple
½ oz Fresh Lemon Juice
Fresh Cracked Black Pepper
¾ oz Falernum
Club Soda
Cut pineapple into chunks; add ½ oz fresh lemon juice and ¾ oz Falernum in a Boston shaker.
Add a generous amount of fresh cracked black pepper.
Muddle the ingredients until you get all the juice from the pineapple.
Fill shaker glass with ice, add 1½ oz Gosling’s Gold and shake.
Double strain over fresh ice into a Collins glass, top with Club soda and garnish with a lemon rind and a sprinkle of pepper.
Recipe provided by Gosling Brothers.
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.
