Jul 23, 2014
Juicy, tender lamb tournedos, wrapped in bacon and filled with a goat cheese, chive and thyme mixture.
Recipe from Chef Serge Bottelli – Lido Complex
Ingredients
8 – 3oz lamb tournedos, cut 1-inch thick
4 oz goat cheese
2 oz cream cheese
1 teaspoon chives, chopped
1/2 teaspoon fresh thyme
1 tsp olive oil
1 egg yolk
8 slices bacon, optional
8 toothpicks
Directions
In a bowl, mix cheese, egg yolk, chives and thyme. Season with salt and pepper to taste. From the top of each tournedos, make a cross with a paring knife to produce a cavity. Fill the cavity with the goat cheese mixture, wrap the tournedos with a slice of bacon, using a toothpick at the end to keep it together. In a non-stick pan add oil and pan sear the lamb on the goat cheese side first for 90 seconds. Turn the lamb over and cook for 1 minute. Place in a moderately hot oven for 4 minutes. Serve with a red wine sauce.
Gosling’s Wine of the Week
Wyndham Estates Bin 555 Shiraz
Wyndham Estates Bin 555 Shiraz is one of Australia’s famous wines. It is deep crimson red with purple hues. The bouquet has tones of spicy plum, black pepper and cloves. On the palate, the wine has generous plum and dark cherry notes. It has a richness with a balance and flavour to enhance the tasting experience.
This wine is the perfect pairing with Chef Serge’s lamb.
The retail price is $16.75 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 July 22nd, 2014
Jul 16, 2014
Private Chef Tammy Jones shares her recipe for delicious blackened snapper fillets topped with a salsa made from fresh seasonal melons, strawberries, pineapple and cilantro.
Recipe from Chef Tammy Jones – Private Chef
Chefs Peter Jovetic and Tammy Jones preparing blackened snapper.
Ingredients
4 fillets Snapper (local if you can get it)
Blackened Seasoning Mix
For the Salsa:
1/4 cup Strawberries, diced
1/4 Pineapple, diced
1/4 Cantaloupe melon, diced
1/4 Honeydew melon, diced
1 Tbsp Cilantro, chopped
Juice of one lime
Pinch of salt
Directions
For the Fish
Lightly coat snapper fillets with the blackened seasoning and then place fillets in a large pan over medium heat. Turn fillets after 5 to 7 minutes. Do not worry if the fish has blackened spots on it, the fish is not burnt… it’s just why they call the seasoning blackened! Once turned, place pan in a 300°F preheated oven for 5 minutes to cook through.
NOTE: Chef Tammy recommends Paul Prudhomme’s Seafood Magic® Seasoning. (more…)
Jul 9, 2014
Packed with beneficial antioxidant rich fruits, Chef Daamian’s Caribbean Fruit Salad is light, naturally sweet, and good for you too!
Recipe from Chef Daamian Simmons – The Reefs (more…)
Jul 2, 2014
Melt-in-your-mouth pork, topped with tangy coleslaw – it’s a favourite and classic slider!
Recipe from Derek Myers – Island Restaurant Group
Pulled Pork
Ingredients
1 pork butt
1 cup seasoning mix (paprika, onion powder, salt and pepper)
Directions
Season pork and then wrap in oven-safe plastic and foil (double the foil) cook at 300°F for 4 hours. Wait 30 minutes after removing from oven and then pull apart with fork or hands.
Coleslaw
Ingredients
1 cup cabbage, shredded
1/4 cup carrots, shredded
1/4 mayonnaise
2 tbsp vinegar
2 tbsp sugar
2 tbsp Dijon mustard
1 tbsp hot sauce
Directions
Mix mayo, mustard, vinegar, sugar and hot sauce together. Add cabbage and carrots and mix together well.
Gosling’s Wine of the Week
Carmel Road Monterey Pinot Noir
The 2012 Monterey Pinot Noir is French oak aged briefly to add earthy, dark toast undertones to this brightly fragrant, berry spiced wine. The balance of the final wine is fantastic as it comes together in a velvety finish. The wine is a perfect match for Chef Derek’s pork recipe.
The retail price is $25.50 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 July 1st, 2014
Jun 25, 2014
Chef Chad’s Herb Crusted Chilean Sea Bass with Grilled Pineapple & Mango Salsa is bursting with the sweet and spicy flavours of fresh pineapple, mango, jalapeño peppers, ginger, lime, and cilantro.
Recipe from Chef Chad Mitchell – Red’s Steak House
Herb Crusted Sea Bass
Ingredients
Chef Chad Mitchell from Red’s Steak House preparing the salsa.
- 3 to 4 Chilean Sea Bass fillets
- 1 loaf white bread or Brioche
- 80 ml olive oil
- 1/4 cup oats
- 2 heads parsley
- 1/4 cup chopped tarragon
- Salt and freshly ground black pepper
Directions
- Remove all crust from bread. Chop herbs with a very sharp knife until very fine. Using a food processor pulse oats until fine. Add the bread and continue to pulse until fine. Add chopped herbs, season with salt and pepper and continue to blend slowly. Add olive oil slowly – just enough to lightly moisten, this will ensure the herbs do not oxidize. Pour mixture onto a baking sheet or plate.
- Season the fish fillets with salt and pepper and dredge in the herb mixture, covering both sides. (more…)
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…)
