Steak with Argentinian Chimichurri Sauce

Jul 17, 2013

Made from parsley, garlic and other spices and herbs, Chimichurri sauce is a bright and flavourful accompaniment to grilled steak. It can also be used as a marinade for beef, fish, or chicken. You can even toss vegetables with Chimichurri sauce and grill on the barbie.

Ingredients:
8 oz Sweet Potato Fries
Argentinian Chimichurri Sauce:
2 tablespoons fresh oregano leaves (optional)
½ teaspoon chili pepper flakes
¾ cup vegetable or olive oil
½ teaspoon freshly ground pepper
1 teaspoon salt
3 tablespoons sherry wine vinegar, or red wine vinegar
1 cup lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
3 to 5 cloves garlic, minced
6 oz of fresh washed asparagus
Steak:
1 tablespoon cayenne pepper
3 tablespoons salt
2 ½ pounds rib-eye, New York strip, or sirloin steak, 1 ½ inches thick.

Directions

1. Preheat a skillet.
2. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed.  Reserve.
3. Heat oil in separate pot, and fry sweet potato fries until lightly browned. Place aside and keep warm.
4. Toss asparagus in a small mixing bowl with olive oil salt and pepper. Place in heated oven (350F) for 10 minutes.
5. While the asparagus is cooking, place the steak directly over a hot skillet, baste with the chimichurri sauce and heat steak until the outer portion of the meat reaches the desired degree of doneness. Remove the steak from the skillet and slice long strips from the outer edges of the steak. Return the steak to the skillet, baste, and cook until more of the steak has reached ideal degree of doneness.  Remove steak and plate. Spoon chimichurri sauce over steak. Serve with Sweet Potato Fries. (Sauce also works well on any grilled fish or chicken).

Gosling’s Wine of the Week

SANTA CAROLINA RESERVA MERLOT
Gosling’s have chosen Santa Carolina Reserva Merlot  to pair with Chef Will’s steak this evening.
This wine from Chile, has a medium deep ruby red colour; very spicy, rich yet elegant with cherries and plum on the nose. The wine is dry, full bodied with plum, black cherry and cinnamon spice flavours. It is crisp, well balanced and has a ripe tannin finish.
The retail price is $13.00 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 16, 2013

Beet Poached Scallops

Jul 10, 2013

Poached scallops marinated in beet juice, and plated with a swirl of sweet beet puree, Riesling Gelée and a garnish of micro beet tops.

Poach the scallops in a sealed bag with salt and beet juice in a 123°F degrees water bath for 35 minutes.

For the beet puree, boil a large beet until very soft and place in a blender, with salt and sugar to taste, and blend until smooth.

For the gelée, bring one pint of Riesling to a boil and add two sheets of bloomed gelatin.
Lay out in a flat container in the refrigerator until set.

Chop until very shiny.

Plate and serve.

Gosling’s Wine of the Week

CHATEAU STE MICHELLE EROICA RIESLING
Gosling’s have chosen Chateau Ste Michelle Eroica Riesling to compliment Chef Michael’s beet poached scallops.

This wine exudes mandarin peel with white peach aromas and flavours with subtle mineral notes.

It has scents of lime and lemon revealing a mineral spice straight to the finish.

It’s produced in the Columbia and Yakima Valley regions in Washington State and the wine bottle has a cork closure.

The retail price is $28.75 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 July 9, 2013

Bruschetta

Jul 3, 2013

Simple, fresh ingredients make this Italian appetizer the perfect accompaniment for summer meals. Makes: 4 – 6 Portions

Ingredients:

• 2 Roma tomatoes
• 1 Red onion
• 1 Bunch of fresh Basil
• 1 Clove Garlic
• 1 oz Basil Pesto
• 1 Fresh Mozzarella Log
• 2 oz Olive Oil
• Salt / Pepper
• Baguette

Method:

1. Slice the baguette on the bias. Place on a sheet tray. Add the chopped garlic to 1 oz of the olive oil. Spread over the baguette and bake in a 375 degrees oven for 7 – 8 minutes.
2. Small dice the mozzarella, red onion and tomatoes. Chiffonade (thinly slice) the basil leaves, add 1 oz of olive oil and season with salt and pepper.
3. Add the pesto to the mixture and spoon over the baguette. Serve.

Gosling’s Wine of the Week

ROBERT MONDAVI WOODBRIDGE PINOT GRIGIO

Gosling’s choice is Robert Mondavi Woodbridge Pinot Grigio for Chef Daamian’s bruschetta.

This Pinot Grigio is a well rounded wine with citrus overtones. It has aromas of fresh peach and nectarine, it is crisp and refreshing. The wine pairs nicely with light dishes. This Northern California wine is a well-rounded wine and has a smooth mouth watering finish.

The retail price is $13.50 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 2, 2013