Jun 19, 2013
Recipe by Chef Ian from Bermudaful Catering
Bermuda Spiny Lobster – a Bermudian seafood delicacy only available from September to March 31st annually.
Read more…..
Lobster:
Ask your butcher to clean and split lobster.
Season with salt and pepper and place the lobster in a frying pan and sear, meat side down.
Add shrimp & mushroom stuffing, place in a 400 degrees oven for about 15 minutes checking regularly, do not overcook.
Citrus rice:
Rice
Chicken stock
Onion
Orange and lemon zest
Cook off onion in a little oil and add the rice, stir well. Add chicken stock and citrus zest. Cook until the rice is tender.
Asparagus:
Trim the bottom ends of the asparagus, drizzle with olive oil, season with lots of salt and pepper roast in a hot 400 degrees oven about 9 minutes.
Stuffing:
Baby shrimp
Panko Breadcrumbs
Wild mushrooms
Butter
Cook onion off in a saucepan, add mushrooms, cook for another few minutes, add shrimp, season with salt and pepper add butter. When this has melted, add the breadcrumbs, mix all together.
Gosling’s Wine of the Week
KENDALL JACKSON AVANT CHARDONNAY
Chef Ian’s lobster recipe is complemented by Kendall Jackson Avant Chardonnay from Gosling’s.
The wine, from California’s cool coastline, reveals slight oak flavours. It is vivid, crisp, bright, refreshing and is lean on the palate. This wine achieves a balance of vibrancy and complexity through gentle whole-cluster pressing and fermentation.
The retail price is $21.00 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 June 18, 2013
Jun 19, 2013
Join Chef Peter Jovetic and guest chefs from Bermuda’s finest restaurants every Tuesday on Seasoned to Taste. Watch as seasoned chefs demonstrate their culinary skills creating elegant dishes you too, can prepare at home.
Filmed by VSB TV11 exclusively at the beautiful Bermuda Gas showroom, the series also features Gosling’s Wine of the Week who offer a perfect wine pairing for each dish.
Look for our show Seasoned to Taste Tuesdays in the VSB TV11 Evening News at 7:00, 8:30 & midnight. Each recipe televised can be found on our website, so come back often and check out Seasoned to Taste under our Kitchen Corner.
Suggested recipes for light summer dining: Pan Seared Tuna, Chef Antonio’s Bistro Mussels, Tuscan Arugula Salad, Amarula Chocolate Mousse
Visit our YouTube Channel for
previous episode videos
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
Jun 12, 2013
Recipe from Chef Antonio from Bermuda Bistro At The Beach
Ingredients:
- 150 grams (3/4 cup) of good quality, dark, semi-sweet chocolate chips
- 2 Tbsp of whipping cream
- ¾ cup of whipping cream
- 1 large egg, separated
- 1 Tbsp Amarula Cream (optional)
- Extra chocolate for shavings or fresh raspberries for garnish (optional) (more…)
Jun 5, 2013
by Chef Daamian from Ocean Echo Restaurant at The Reefs
INGREDIENTS 4 – 6 Portions:
- 12 oz Beef Sirloin cut into strips
- Julienne 1 oz Red Peppers
- Julienne 1 oz Green Peppers
- 1 stalk of Bok Choy, chopped
- 1 oz Yellow Squash, sliced
- 2 oz Carrots, sliced / ½ Red Onion, sliced
- 6 Large Mushrooms, quartered
- Soba Noodles, soaked in water
- Sesame Oil, drizzle
- 2 oz Olive oil
- 1 oz Hoisin Sauce
- 1 oz Oyster Sauce
- 2 oz Soy Sauce
- 1 oz Sweet Chili Sauce
- Scallions, chopped (more…)
May 29, 2013
by Chef Ian from Thyme At The Club
Ingredients:
- Fresh or Sushi grade Tuna
- Sesame seeds
- Cracked peppercorns
- Seaweed salad
Marinade:
Garlic, Soy Sauce and Ginger, mix together and pour over the tuna, try to prepare this a few hours before use. (more…)
May 22, 2013
A delicate butternut squash soup seasoned with orange and thyme and topped with succulent seared scallops. Serves 4
Recipe from Chef Renato – Mid Ocean Club
U/10 is a designation given to the amount of scallops available in a pound. U/10 size scallops are very large – the “U” refers to the word “under,” meaning it would take fewer than 10 scallops to make up one pound.
- 2 tbsp olive oil
- 2 medium onions, chopped
- 2 cloves garlic, chopped
- 7 cups diced butternut squash
- 6 ¼ cups boiling vegetable or chicken stock
- Finely grated rind and juice of 1 orange
- 3 tbsp fresh thyme, stalks removed
- 2/3 cup milk
- 4 large U/10 scallops
- Salt and pepper
- Crusty bread, to serve
Directions:
- Heat the olive oil in a large saucepan. Add the onions to the pan and sauté for 3 – 4 minutes, or until softened. (more…)
