Jun 19, 2014
Recipe from Chef Baba Tan Soon Liang – Blû Restaurant
Chef Baba brings us Grilled Bronzino fish fillets accompanied by a seasonal mix of colourful, fresh roasted mixed vegetables on a light orange citrus vinaigrette.
Bronzino is a silver-skinned fish found in European sea and saltwater lakes. Ranging in size from one-and-a-half to three pounds, Bronzino has firm, white flesh with few small bones. When cooked the fish is rich in flavour with a light, flaky texture. The fish has many names and can be referred to as Mediterranean seabass, loup de mer, robalo, lubina, spigola, branzino, branzini, bronzino, or bronzini. (more…)
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 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.
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.
