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 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.
May 14, 2014
Easy to make, and heartier than sushi, the Asian and citrusy, coriander flavours in this tuna tartare combine to make this a welcome recipe for fish lover’s looking for a light summer dinner.
Chef Peter Jovetic plates tuna tartare for serving.
Recipe from Chef Peter Jovetic – Food 4 Thought
Ingredients:
- 8 oz tuna loin or steak
- 1 1/2 Tbsp sesame oil
- Pepper to taste
- 1 Tbsp soy sauce
- 1 Tbsp coriander, chopped
- Sesame seeds to garnish, optional
- 1 chive to garnish, optional
Directions:
- Chop the tuna into small chunks (do not mince) and put into a bowl. Add all the other ingredients and mix gently.
- Put mixture into a mold (shape of your choice) and put onto plate. Garnish with sesame seeds and finish with single chive.
- Serve with a grilled baguette or focaccia.
Gosling’s Wine of the Week
Chateau Ste Michelle Columbia Valley Riesling
Chateau St Michelle Columbia Valley (Washington) Riesling is an easy match for Chef Peter’s tuna recipe. It is crafted to be a refreshing off-dry Riesling vintage after vintage. The wine delivers sweet lime and peach with subtle mineral tones.
The retail price is $17.00 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 13th, 2014
May 7, 2014
Chef Daamian brings us an elegant dish of Coconut Infused Crab & Wild Mushroom Risotto with a crispy Parmesan Tuile garnish.
Recipe from Chef Daamian Simmons – The Reefs
Chef Daamian Simmons from The Reefs
Ingredients
- 2 Tbsp salted butter
- 1 pkg amborio rice (risotto)
- 3 cloves garlic, chopped
- 2 small shallots, diced fine
- 1 1/2 cups assorted fresh mushrooms (buttons, shitake, cremini), sliced
- 2 sprigs fresh thyme, chopped
- 1 cup dried porcini mushrooms, rehydrated in 3 cups hot water, sliced
- 2 cups dry white wine
- Truffle oil, optional
- 5-6 cups warm seafood or vegetable stock
- 1 tin lump crab meat
- 1 bunch chives, chopped
- 1/2 cup coconut milk
- 1/4 cup toasted shredded coconut
- 1 cup Parmesan Reggiano, shredded
- 1 Tbsp vegetable or chicken base
Directions
In a medium pan, add 1 tablespoon butter and sweat half of the shallots and garlic and all of the mushrooms. Remove from heat and set aside.
In a large pot, add 1 tablespoon of olive oil and saute the rest of the shallots, garlic and chopped thyme. Deglaze with the white wine. Add rice and stir to mix ingredients together. Add vegetable or chicken base and mix together. Gradually add the stock, 1 cup at a time, and continue to stir constantly. Keep adding stock, one cup at a time until rice is al dente, and fully cooked.
Stir in crab meat and sauteed mushrooms. Pour in coconut milk and shredded toasted coconut. Season to taste with salt and pepper.
For Parmesan Tuile:
Place a piece of parchment paper on a sheet pan and place 1/2 of the shredded Parmesan Reggiano in a circle. No need to use a ring. Place in a pre-heated 400°F oven and bake for 5-8 minutes until crisp. Remove from oven and let stand for 5 minutes. Peel
tuile off the paper and use to garnish crab meat risotto.
Goslings Wine of the Week
Bonterra Viognier 2012
For Chef Daamian’s Crab Risotto, Gosling’s have chosen Bonterra Viognier 2012. Aromas of peaches and cream, citrus blossom and apricot greet you at the glass. The apricots and peaches are accented with spice. The wine is crisp and rich with beautiful elegance and a long finish.
The retail price is $18.75 and it is available at Lindo’s and
Gosling’s.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on May 7th, 2014
May 4, 2014
A favourite food in Spain, Portugal, and many South American countries, savoury empanadas are filled with tuna, pork, cod or beef, wrapped in pastry, and then either baked or fried. Serve as either a main course or snack.
This recipe uses canned tuna but fresh tuna, cooked and then flaked, is an even tastier choice.
Makes: 10 empanadas
Ingredients:
For the filling
- 7 oz canned tuna, drained
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1 tomato, seeds removed and diced
- 1 tsp tomato paste
- pimentón (a type of paprika), or chili powder
- olive oil
- salt & pepper to taste
For the pastry
- 2 ½ cups plain flour
- 8 oz cold butter, diced
- 1 tsp sugar
- 6 to 8 tbsp ice water
- 2 tbsp fresh parsley, chopped
- 1 egg, beaten
Directions:
- In a blender add the flour together with a pinch of salt and sugar. Add the diced cold butter. Pulse well into a coarse crumble. Add a couple of tablespoons of ice cold water to the blender one by one and pulse with each addition. Add water just until the dough just forms pea size crumbs. Careful – the dough should not be sticky.
- Transfer the dough onto a floured work surface and knead for a few minutes until dough is smooth. Add extra flour or water if necessary. Wrap dough in plastic film and refrigerate for 45 minutes.
- While the dough is chilling, prepare the filling by adding olive to a pan and gently saute the chopped garlic and shallot for a minute over medium heat.
- Add the diced tomato and the tomato paste. Stir well and cook for another minute. Take the pan off the heat and season with a little salt and the paprika. Add the drained tuna and freshly chopped parsley. Set aside.
- Remove dough from the refrigerator and leave at room temperature for a few minutes to slightly soften the dough. Roll the dough out to approximately 1/8 inch thickness. Cut dough into circles using a biscuit cutter.
- Place a little of the tuna filling in the center of a dough circle. Brush the sides with some egg wash. Fold the dough in half over the filling and gently press the sides shut with a fork.
- Assemble the remaining empanadas and place them on a baking paper lined baking sheet. Brush them with more egg wash.
- Bake the empanadas in a preheated oven at 392°F for 45 minutes. Check regularly to see it they don’t burn – if necessary cover with foil. Remove empanadas from oven and let them cool for 5 minutes. Transfer them to a tray and serve.
