Apr 30, 2014
According to leading authorities from the Ocean Support Foundation, “the lionfish invasion is probably the worst environmental disaster the Atlantic will ever face.”
Today, Lionfish can be found in the Amazon, the Bahamas, the Caribbean, the waters near North Carolina, and Bermuda. What’s the threat? They are productive breeders – producing 30,000 eggs at a time. They are voracious eaters – Lionfish stomachs can expand over 30 times in volume when consuming a large meal. In fact, researchers in the field have observed a large adult lionfish consume over 20 small wrasses during a 30 minute period! They are indiscriminate hunters – hunting 90 percent of other fish out of the reefs (especially young juvenille fish). In time, these predators will decrease large populations of other fish species, leading to a detrimental effect on reef ecology and survival of other species competing for food.
How do we help rid the Atlantic of this species? Experts are recommending that humans curtail the lionfish invasion by getting fishermen to catch them and for restaurants to serve them up.
Lionfish are delicious. The flesh is firm and white and they taste like a cross between a hog snapper and a grouper. They can be fried, blackened, or sautéed and are also excellent for sushi and ceviche.
“Once stripped of its venomous spines, cleaned and filleted like
any other fish, the lionfish becomes delectable seafood fare.”
– National Oceanic and Atmospheric Administration
Chef Paul Lawrence is doing his part and shares a tasty way to prepare Lionfish – Lionfish Beurre Blanc with Grilled Asparagus and Roasted Red Pepper Sauce. Eat ’em to Beat ’em!
Recipe from Chef Paul Lawrence – The Hickory Stick
Chef Paul Lawrence from Hickory Stick with Seasoned To Taste host Peter Jovetic.
Ingredients
Lionfish fillet
1 red Bell Pepper
1 shallot
White wine
1 lemon
olive oil
butter
capers
asparagus
Salt and pepper
Method
For the Asparagus: Coat asparagus in olive oil, salt and pepper and grill until just fork tender.
For Red Pepper Sauce: Cut red pepper in half, remove membrane and seeds. Place on lightly oiled baking sheet and roast in a 400F oven until the skin is slightly charred. Remove peppers from oven and immediately place pepper in a bowl and cover with plastic wrap for about 10 minutes. This will soften the skin and make it easy to peel. Chop a small shallot and cook in a medium pan with a little oil until tender and soft. Roughly chop peeled red pepper and add to the pan with the shallot. Cover with a little white wine and cook; reducing until all the liquid is gone. Place mixture in a blender; add a little lemon juice, olive oil, salt and pepper. Keep sauce warm.
Freshly caught Lion Fish. Click on photo to read more about this invasive species.
For the Lion Fish: Season lionfish with a little salt and pepper and pan fry.
For the Beurre Blanc Sauce: Squeeze juice from a lemon into a medium sauce pan and heat. Add cold butter and stir constantly until sauce is thickened making sure not to let mixture boil. Add capers.
To serve: Place lion fish fillet on a plate with the grilled asparagus. Pour some of the beurre blanc sauce over the top of the fish fillet and sprinkle on a few more capers. Spoon red pepper sauce in a circle around the lion fish fillet and over the grilled asparagus. Enjoy!
Gosling’s Wine of The Week
14 HANDS HOT TO TROT WHITE BLEND
14 Hands Hot to Trot White Blend has been chosen to complement Chef Paul’s Lionfish dish.
This fresh and lively wine reveals aromas of white stone fruits and light citrus floral notes. Flavours of pear, melon and lemon zest are balanced by crisp acidity, ending with a vibrant finish.
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 April 29th, 2014
Apr 23, 2014
Don’t let the grits fool you! With Cajun seasonings, Andoiulle sausage and shrimp, Chef Derek’s dish is authentic Louisiana fare – spicy and hearty!
Recipe from CHEF DEREK MYERS – Island Restaurant Group
Ingredients for the Grits
– 4 cups of water
– 2 tablespoons of unsalted butter
– 6 small cloves of garlic, finely minced
– 1/2 teaspoon salt
– 1/2 cup of heavy cream
– 1 cup of uncooked quick grits
– 2 cups of shredded cheddar cheese
Instructions
Bring water to boil, add cream and then grits, stir for 5 minutes, add cheese and seasoning.
Ingredients for the Shrimp
Chef Derek Myers with Seasoned to Taste host Chef Peter Jovetic – on location at the Bermuda Gas showrooms on Serpentine Road.
– 1 tablespoon of canola oil
– 1 cup of mild Andouille or other spicy smoked sausage
– 1 tablespoon of butter
– 2 pounds of small to medium shrimp, peeled and deveined
– 1 tablespoon of all purpose flour
– 1/2 cup of chopped onion
– 1/4 cup of chopped green bell pepper
– 1/8 cup of chopped celery
– 1 can diced tomatoes, well drained
– 3 teaspoons of Cajun seasoning
– 1-1/2 cups of chicken broth
– 1 tablespoon of unsalted butter
– Kosher salt and freshly cracked black pepper, to taste
– Red pepper flakes
Instructions
Heat oil, add shrimp and sausage, cook for a few minutes, add butter and flour; cook until brown. Add trinity (onion, peppers, and celery) and cook 1 minute. Add tomato, Cajun seasoning and broth and cook until reduced. Add butter and pour over grits.
Gosling’s Wine of the Week
TERUZZI & PUTHOD TERRE DI TUFI
Gosling’s have paired Chef Derek’s recipe with Terazzi and
Puthod’s Terre Di Tufi. It’s an elegant and fascinating white wine. Because of its qualities and features it has always been known as the ‘White Super Tuscan’, as it can be considered the white version of the famous and much appreciated red wines of Tuscany.
The retail price is $24.25 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 April 22nd, 20143
Apr 16, 2014
Moist, succulent lamb chops, quickly seared, topped with a delicious anchovy and rosemary paste and then finished in the oven. Delish!
Recipe from Chef Peter Jovetic, host of Lindo’s Seasoned to Taste television series.
Ingredients
- 4 Double cut lamb chops
- 1 whole bulb garlic
- ½ bunch fresh flat-leaf parsley
- ½ bunch fresh rosemary leaves picked, a few sprigs left whole
- 4 anchovy fillets
- 100 g ciabatta torn into chunks
- 1 large handful pine nuts
- 1 large handful green olives, stones removed and roughly chopped
- 1 lemon, zest and juice
- sea salt
- freshly ground black pepper
Directions
- Preheat your oven to 400ºF .
- Take thick cut Lamb Chops and season with salt, pepper and garlic. Put into a zip lock bag and add Rosemary and olive oil. Leave to marinate for a few hours, preferably over night.
- Make your topping by peeling a couple of garlic cloves and popping them into a food processor. As it’s whizzing away, add the parsley and rosemary leaves, then the anchovies. Add the ciabatta and pine nuts to the processor. You want it to be quite coarse so just pulse it a few times, then tip it into your bowl of herbs along with the chopped olives and lemon zest. Season with salt and pepper, get your clean hands in the bowl and scrunch everything together. If it looks too dry, add a little lemon juice.
- Sear the chops in a pan or on the BBQ. Pack the topping onto each of the lamb chops. Drizzle over a little olive oil, pat this into the lamb and season with salt and pepper. Place onto a baking sheet and roast or BBQ for 10 minutes .
- Serve with lamb gravy (optional).
Note: Avoid overcooking. Lamb is best served rare, but if you prefer your meat cooked medium or well, you can always cook it longer.
GOSLING’S WINE OF THE WEEK
CHATEAU STE MICHELLE CANOE RIDGE ESTATE MERLOT 2010
This Canoe Ridge Estate Merlot is perfect for Chef Peter’s lamb chops. It presents flavours of ripe cherries and dark fruit followed by dusty old world tannins. With increased vine age, this wine is showing more depth, richness and layers of flavour.
The retail price is $28.25 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 April 15th, 20143
Apr 14, 2014
Chef Peter Jovetic is back as host of our popular television series Seasoned To Taste.
Filmed by VSB TV11 exclusively at the Bermuda Gas showroom, the series features new and exciting dishes – entrees, sides, desserts, and more – created and prepared by the Island’s top chefs. Gosling’s offers the perfect wine pairing for each dish.
Look for Seasoned to Taste Tuesdays in the VSB TV11 Evening News at 7:00, 8:30 & midnight. We will feature each recipe televised on our website, so come back often and check out Seasoned to Taste under our Kitchen Corner.
The first episode of this season airs tomorrow night, April 15, 2014 and features Chef Peter cooking moist and flavourful Lamb Chops. Enjoy!
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
Dec 30, 2013
Chef Peter’s Roasted Turkey Breast is an elegant dish for holiday entertaining. Wrapped with slices of pancetta or bacon, and stuffing studded with corn, apple and cranberries, this turkey breast is flavourful, moist and makes a beautiful presentation to the dinner table.
Recipe from Chef Peter Jovetic – host of Lindo’s Seasoned to Taste television series.
Ingredients:
25g butter
1 tbs olive oil
2 large onions, diced
140g pancetta cubes or bacon
50g cranberries
50g corn
4 garlic cloves
25g sage leaves
1 apple, diced
flat leaf parsley
100 g coarse white breadcrumbs
1 egg
1 turkey breast or crown
Directions:
Stuffing: Heat butter and oil in a large frying pan add sliced onion for 10 minutes. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 minutes until golden. Add sage and lemon zest, stir in parsley. Tip into the bowl with the onions, corn, apple and cranberries; bind with breadcrumbs, egg and seasoning.
Turkey: Butter and season a sheet of turkey foil (50 x 60 cm), lay 5 long pieces of string on the foil like rungs of a ladder, layer the bacon over the middle of the foil on top of the string. Open out the butterflied breast of turkey on top of the bacon, skin side down. Season, press the stuffing along the middle of the turkey breast. Pull up the sides of the foil at one end, tuck in the short end, tie the string so that the stuffing is encased. Repeat with all the strings. Wrap the foil tightly, turn the foil over so that the bacon is on the top.
Heat oven to 350°F. Put the breast in a roasting pan and estimate 20 minutes to the pound. Use a thermometer so that the thickest part of the meat comes to 165°F.
Unwrap for the last 10 minutes to brown. Put joint on a board to rest covered for at least 10 minutes.
For the gravy, put the roasting pan on the hob, add a splash of wine and any juices. Reduce, then add stock and repeat, add cream and bubble to a slightly reduced sauce. Season to taste and stir.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on December 24th, 2013
Dec 18, 2013
Delicate cuts of pan-seared veal dressed with a zesty orange sauce and served with roasted asparagus, baby potatoes, and bell peppers.
Recipe from Chef Will from the Heritage Court at the Hamilton Princess
Ingredients:
- 5 ounces Veal
- 2 tbsp Olive Oil
- 14 ounces Baby Potatoes
- 2 ounces Garlic
- ¾ cup Orange Juice
- 2 tbsp Butter
- 6 ounces Asparagus
- 6 ounces Assorted Bell Peppers
- Parsley
- Salt and Pepper to taste
Directions:
- In a small pot add orange juice with butter, bring to a boil and reduce to a light syrupy consistency. Add a little salt and pepper. Wash and dry the baby potatoes, slice in half. Place in a mixing bowl, add salt, pepper, chopped parsley, garlic and olive oil. Mix together and place in a pan in 350 degrees oven for 15 – 20 minutes. Remove and keep warm. Wash the asparagus and bell peppers. Cut into small bite pieces on a bias. Drizzle with olive oil and add salt and pepper, place in the oven for 10 minutes until cooked.
- Pat the veal dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium – high heat until just smoking. Cook the veal until golden brown, about 1 minute each side. Remove veal from the pan, transfer to a plate and pour cooking liquid over. Serve with the roasted potatoes and the mixed vegetables.
Gosling’s Wine of The Week
WOLF BLASS YELLOW LABEL SPARKLING BRUT N/V
Wolf Blass Yellow Label Sparkling Brut is Gosling’s choice this week for Chef Will’s wonderful recipe.
This wine from south Australia has crisp apple flavours and soft acidity. The bouquet is a complex balance of fresh berry fruit characters, while the palate shows a harmonious balance of delicate fruit and soft mousse. The wine has a clean finish.
The retail price is $17.00 and is available at Lindo’s and Gosling’s stores.
