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 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
- Preheat a skillet.
- Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Reserve.
- Heat oil in separate pot, and fry sweet potato fries until lightly browned. Place aside and keep warm.
- Toss asparagus in a small mixing bowl with olive oil salt and pepper. Place in heated oven (350F) for 10 minutes.
- 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
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
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:
- 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.
- 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.
- 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
