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
Jul 31, 2013
Smoky Hickory barbecue chicken paired with a flavourful couscous, studded with roma tomatoes, cucumber, olives, onions and cilantro, along with a sweet side of red cabbage slaw – a perfect for summer meal.
Ingredients:
- 1 cup chicken broth (from 32-oz carton)
- 3/4 cup uncooked couscous
- 4 oz lemon juice
- 1 cup cubed plum (Roma) tomatoes (3 medium)
- 16 oz of boneless chicken breast
- 8 oz Hickory Smoked BBQ Sauce
- 10 oz Red Cabbage
- 3 oz of Mayo
- 3 oz of Raisins
- 1 Tablespoon of Sugar
- 4 oz julienne carrots
- 1/2 cup halved pitted kalamata olives
- 1/4 cup chopped fresh or 1 tablespoon cilantro
- 2 tablespoons olive or vegetable oil
- 1/8 teaspoon salt
Preparation:
- In a 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
- In a large bowl, place tomatoes, cucumber, olives, onions and cilantro. Stir in couscous.
- In a small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over olive oil mixture and toss. Cover; refrigerate 1 hour to blend flavors.
- In a small bowl, mix shredded red cabbage with mayo, julienne carrots, sugar, and raisins. Add salt and pepper to taste.
- Cut chicken breast into three pieces on a bias and lightly season with salt and pepper. Heat skillet with oil until smoking point is reached, cook chicken breast evenly on both sides until well done. Baste chicken breast with Hickory Smoked BBQ sauce. Serve with couscous salad and red cabbage slaw.
Gosling’s Wine of the Week
Gosling’s have chosen the perfect wine for Chef Will’s BBQ Chicken, Belle Glos Meiomi Sonoma Coast Pinot Noir 2012.
This wine is a bright deep garnet colour. On the nose, aromas of cola, blackberries and a sweet cedar note. The wine has a greatly layered palate abundant in flavour and texture.
This is a fine wine from California and it has a bright fresh finish.
The retail price is $32.50 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 July 30, 2013
Jul 24, 2013
Ingredients:
- Vegetable oil
- Wonton wrappers
- Garlic, crushed
- Escargot
- Black Sambuca
Directions:
- In a sauté pan, add butter and garlic and the washed snails.
- Let them cook out slowly, season with salt and pepper, after about 3 minutes add a good amount of Black Sambuca and flambé. This will thicken and create a lovely sauce.
- Add to the wonton chips.
- Cut wonton to desired shape, shallow fry in hot oil, be careful not to overcook.
Gosling’s Wine of the Week
TERLATO PINOT GRIGIO RUSSIAN RIVER
Gosling’s have paired Chef Ian’s escargots with Terlato Pinot Grigio Russian River tonight.
The grapes for this wine from Sonoma, California, have a unique copper colour.
It is lively and fresh with flavours of granny smith apples, stone fruits and a core of minerality.
A mouth-filling texture and a mouth-watering crisp, clear finish.
The retail price is $19.50 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 July 23, 2013
Jul 19, 2013
Cooked on the grill until just fork tender and then tossed in a simple vinaigrette, this asparagus side dish is light and full of nutty, smoky flavor.
Ingredients:
- 1 lb. fresh asparagus
- 1 to 2 Tbsp. Olive oil
- Salt and pepper, to taste
For Vinaigrette:
- 2 Tbsp. red wine vinegar
- 3 Tbsp. extra virgin olive oil
- 1 tsp. Dijon mustard
- salt and pepper, to taste
Directions:
Wash and prepare fresh asparagus by removing any tough parts from the bottom of stems. Place asparagus in a shallow pan, drizzle with olive oil and season with salt and pepper; tossing to coat spears evenly with oil. On a barbecue grill, on high heat, cook asparagus until just fork tender. Turn asparagus often on grill to cook evenly. Remove asparagus from grill and let cool.
In a bowl, combine all ingredients for vinaigrette and whisk until emulsified. Add grilled asparagus to bowl and toss lightly with vinaigrette to coat evenly. Serve immediately or refrigerate to use within 2 days.
Other simple summer sides you may enjoy:
Watermelon & Arugula Salad
Caprese Salad
Easy Potato Salad
Jul 19, 2013
It’s summer! Bring on the potato salad! With just a few ingredients in this basic potato salad recipe, you can whip up the perfect side for barbecue ribs, burgers, fish, poultry, or just about anything grilled in no time at all!
Ingredients:
- 3 lbs of potatoes, boiled until tender, cooled and diced
- 4 hard-boiled eggs, cooled, and chopped
- 1/4 cup Bermuda onion, or white onion, chopped
- 2 stalks celery, chopped
- 1 cup mayonnaise (more or less, as desired)
- 2 Tbsp. cider vinegar
- Fresh parsley, chopped, to taste
- salt and pepper, to taste
Boil potatoes until tender, drain and cool, then dice into bite-sized cubes. Chop eggs, onion and celery, add to diced potatoes. Stir together mayonnaise and cider vinegar and add to potato mixture; mixing well. Season with finely chopped parsley, salt and pepper to taste.
Other simple summer sides you may enjoy:
Watermelon & Arugula Salad
Grilled Asparagus
Caprese Salad
Jul 19, 2013
Fresh, peppery arugula leaves meet ripe, juicy, sweet watermelon and tangy feta cheese for a deliciously cool and refreshing salad. Quick and simple to make, Watermelon & Arugula Salad can be enjoyed by itself, or served as a summer side dish or appetizer.
Ingredients
12 oz baby arugula leaves
2-3 cups seedless watermelon, rind removed, cut into bite-size cubes
2 tbsp good quality olive oil
2 tbsp balsamic vinegar
1/4 small red onion (sliced very thin), optional
1/2 cup feta cheese, crumbled
coarse salt and freshly ground black pepper
Directions
Wash arugula and dry. Cut chilled, seedless watermelon into bite-size cubes (about 3/4-inch chunks). Place the arugula, watermelon and thinly sliced red onion (optional) in a large bowl. In a small bowl, whisk together the olive oil and balsamic vinegar. Add salt and freshly ground black pepper to taste. Pour dressing on the arugula and watermelon until moistened. Add crumbled feta cheese and toss well. Transfer salad to individual plates or a large, pretty bowl or platter for serving immediately. Serves 4-6.
Other simple summer sides you may enjoy:
Grilled Asparagus
Caprese Salad
Easy Potato Salad
