Aug 27, 2014
Quickly sautéed and then finished in the oven, these snapper fillet take only minutes to prepare and cook. Moist flaky fish, topped with sweet cherry tomato chutney makes a delicious, light meal for lunch or dinner.
Recipe from host, Peter Jovetic
Chef Peter Jovetic prepares a plate with greens, snapper fillet and salsa.
Ingredients
- 2 Snapper fillets
- 1 pint Cherry tomatoes (or substitute any other variety)
- 1 cup chopped white onions
- 1/2 cup white vinegar
- 1 cup white sugar
- 1 teaspoon chili sauce (optional)
- 1 tablespoon chopped parsley
- Pinch of salt & pepper
Directions
Gently saute onions for 5 minutes. Add tomatoes, vinegar, sugar, and chili sauce. Gently simmer until mixture thickens. Add the parsley and season with salt & pepper to taste.
Season snapper with salt and pepper and gently sear in a pan. Place on a baking tray and bake for 8 minutes at 350°F. Serve on a platter or plate and spoon the chutney over the top of the fillets. Garnish with chives.
Gosling’s Wine of the Week
Jean-Luc Colombo Cape Bleue Rose
Jean-Luc Colombo Cape Bleue Rose is Gosling’s choice for Chef Peter’s snapper recipe. This French wine is a soft, delicate, salmon pink colour. The bouquet has subtle hints of peach, rose petals and soft pepper on the nose. It is dry, round and full of finesse.
The wine is surprisingly complex, with intriguing notes of raspberries, cherries and fennel.
The retail price is $18.50 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 August 26th, 2014
Aug 20, 2014
A zesty lemon vinaigrette dresses this bright, healthy salad.
Recipe from Chef Chad – Red’s Steak House
Host chef Peter Jovetic with Chef Chad from Red’s Steak House.
Ingredients
2 cups of watermelon, diced
1 cup cucumber, diced
Crumbled goat cheese
Fresh Raspberries
Fresh Blueberries
For the Lemon Dill Vinaigrette
Fresh mint
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon fresh dill, chopped
1/2 teaspoon fresh lemon zest
1/4 cup fresh squeezed lemon juice
8 tablespoons canola or olive oil
Salt & pepper to taste
Directions
In a small bowl, add all the ingredients for making the vinaigrette, except the oil, and whisk. Slowly add the oil and continue to whisk until the oil is completely incorporated. Season with salt and pepper.
Place the watermelon and cucumber in a bowl and gently toss with the lemon vinaigrette. Lightly season with kosher salt and place on a serving dish. Garnish the salad with crumbled goat cheese, fresh strawberries, and blueberries. Finish by adding a torn fresh mint leaf on top and serve.
Gosling’s Wine of the Week
LUNETTA PROSECCO
Lunetta Prosecco produced by Cavit in Northern Italy is Gosling’s choice for Chef Chad’s watermelon and cucumber salad. It is pale straw in colour with greenish inflections, fine bubbles, and a creamy white foam. The wine is fragrant with aromas of apple and peach. It’s refreshing, dry and harmonious with crisp fruit flavours and a clean finish.
The retail price is $17.25 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 19th, 2014
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
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
