Seasoned to Taste

If you’re looking for an easy way to ‘wow’ guests at your next dinner party, then this modern cooking technique by Chef Michael is just the ticket!

Known as ‘spherification’, a term given to the process of turning liquid juice into juice-filled pearls, or spheres, Chef Michael uses the precipitation reaction of Sodium Alginate (or algin as it is more commonly called), and calcium ions to create his Red Pepper Sphere Hors d’oeuvre.

If this sounds futuristic and far out – well, it is! Don’t be put off though – it’s just science! Chef Michael is using his knowledge of molecular gastronomy, and is applying a modern cooking technique in this recipe that is widely recognized in the food world. Molecular gastronomy is the scientific study of food and cooking processes and today’s more adventurous chefs apply molecular gastronomy to bring you a variety of unconventional dishes that combine textures and flavors in extraordinary ways.

Red Pepper Spheres

Chef Michael, Mid Ocean Club

Algin ratio: 250 grams red pepper juice, 2 grams Algin (Sodium Alginate), 6.5 grams Calcic (Calcium Chloride), 1000 grams water.

Mix one third of the Algin with the juice into a puree, blend thoroughly then mix the remaining two thirds, add calcic and water. Let it rest for one hour. Mold into attractive shaped portions and place on toasted Focaccia. Top with fresh Basil.

NOTE: Some of these special ingredients may not be available at Lindo’s.

For more detailed information on molecular gastronomy and spherification techniques visit www.molecularrecipes.com

Gosling’s Wine of the Week

MOET & CHANDON BRUT ROSE IMPERIAL CHAMPAGNE N/V
Moet and Chandon Brut Rose Imperial Champagne N/V is the perfect choice from Gosling’s this week for Chef Michael’s hors d’oeuvre – Red Pepper Spheres.

This champagne is a spontaneous, radiant, romantic expression of the Moet and Chandon style. It’s distinguished by its bright fruitiness, its seductive palate and its elegant maturity.

The retail price is $67.00,  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 September 17, 2013

Recipe from Chef Ian, Bermudaful Catering

This easy recipe from Chef Ian is perfect as either an appetizer or a main course. Serve with a dollop of cream, crusty bread, and a side salad, and dinner, or lunch, is served!

Ingredients

• 2 celery sticks diced
• 1 butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• Chicken stock
• Salt and freshly ground black pepper

Directions

1. Cut squash into chunks. In large pot melt butter. Add onion, celery and cook for about 5 minutes. Add some salt and pepper, add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Blend the soup. Check seasoning.
2. Finish the soup with some cream on the top, making a little design to add a little twist and garnish to this Bermudaful Soup.

Gosling’s Wine of the Week

SANFORD CHARDONNAY 2010
Gosling’s have chosen Sanford Chardonnay 2010 to complement Chef  Ian’s soup recipe.

It’s a well-structured,  full-bodied chardonnay with a fine length. This Santa Barbara wine shows light tropical notes and floral undertones on the nose. The fruit weight on the palate is nicely balanced by steely acidity.This chardonnay is crisp, with a hint of balanced oak and a streak of minerality.

The retail price is $27.50 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 September 10, 2013

Shrimp Mousse layered between gently poached and sauteed fillet of sole, dusted with caper powder, and rested on a bed of fennel.

Recipe from Chef Michael, Mid Ocean Club

For the shrimp mousse take one pound of peeled and deveined shrimp and place in a food processor with one teaspoon of salt.  Blend, then add one egg white and 1 cup of heavy cream.  Layer the mousse in between two sole filets and place in a sealed bag.
Place bag in a 123°F water bath and cook for 30 minutes.
Take sole out of bag and pat dry and place in a sauté pan with whole butter and fennel to taste,  brown lightly on both sides.
For the capers place drained capers in a dehydrator that is set to 130°F overnight (at least 12 hours).  When the capers are dry and crispy, place in a blender until a powder is achieved.

Gosling’s Wine of the Week

SANFORD CHARDONNAY 2010
This Santa Barbara Chardonnay shows lightly tropical notes and floral undertones on the nose. The fruit weight on the palate is nicely balanced by steely acidity. The wine is crisp with a hint of balanced oak and a streak of minerality.
It’s a well-structured, full-bodied chardonnay with a fine length and is perfect as Gosling’s pairing with Chef Michael’s recipe.
The retail price is $27.50 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 September 3, 2013

Featured Recipe from Chef Will, Harley’s at Fairmont Hamilton Princess

Arugula Salad with Shaved Parmesan & Balsamic Reduction topped with Seared Chicken Breast

Ingredients:

• 1/4 cup balsamic vinegar
• 8oz of Boneless Chicken Breast
• 4oz Cherry Tomatoes
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 2 ounces shaved Parmesan
• 12 ounces fresh arugula, washed and dried read more…

Chef Antonio makes the most of fresh summer produce and the catch-of-the-day with his Red Snapper Garden Salad recipe. Fresh mesclun greens, tomato, cucumber and tomato topped with delicately sauteed red snapper fillet, and finished with a drizzle of raspberry walnut vinaigrette. Light, flavourful and just right for a warm summer night!

Ingredients:

• 1 Fresh red snapper fillet
• Salt and pepper to taste
• Paprika to taste
• Mesclun mix lettuce
• 1 tbsp Sliced Cucumber
• 1 tbsp Cubed Tomato
• 1 tbsp Sliced onion
• 1 Lemon wedge
• 2 tbsp raspberry walnut dressing

Directions:

1. Preheat oven at 350 degrees. Heat up frying pan with olive oil. Coat fresh Red Snapper with salt, pepper and paprika and fry 2 minutes on both sides then put in the oven for 5 minutes or until cooked all the way through (no pink).
2. Prepare salad on plate with the mesclun lettuce, cucumber, tomato and onion.
3. Place fillet on top and drizzle with raspberry walnut dressing and top with wedge of lemon.

Gosling’s Wine of the Week

GREG NORMAN SANTA BARBARA PINOT NOIR 2010
Gosling’s have paired Chef Antonio’s recipe with Greg Norman Santa Barbara Pinot Noir 2010.

The wine has lifted aromas of strawberry, black cherry and subtle earthy notes of crushed bay leaves, leading to a flavourful fruit forward palate. It’s highlighted by vanilla notes and a touch of cardamom. This well balanced wine is smooth and offers a bright acidity and a lingering finish.

The retail price is $23.50 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 August 20, 2013

Pumpkin Seed Crusted Seared scallops with mango salad and seaweed salad.

You will need:

• Sea scallops – 1 lb
• Mango – 1
• Red peppers – 1
• Green Pepper – 1
• Tomato – 1
• Cilantro – 1 bunch
• Salt
• Pepper
• White wine vinegar – ½ oz
• Sugar – 1 oz
• Seaweed
• Whole butter – 1 oz
• Olive oil – 4 oz

Method:

Small dice the peppers, tomatoes and mangoes. Chop the cilantro and add to the mixture.
Add olive oil and season with salt, pepper, vinegar and sugar.

Heat a skillet with olive oil. Season the scallops and place in a pan for 20 seconds.
Flip them and top the scallops with the pumpkin seeds.
Add the butter to the pan and glaze the scallops helping the seeds to stick. Remove from the pan.

In a double side plate, place seaweed salad down. Place the scallops on top.
On the other side, place the salsa down. Garnish and serve.

Gosling’s Wine of the Week

ERATH PINOT NOIR 2010
Erath Pinot Noir 2010 is Gosling’s choice for Chef Daamian’s recipe.
This wine, from Oregon in the U.S.A.,  is bright cherry red with hints of violets, vanilla and pie crust aromas, punctuated by an alluring smokiness. A sweet approach leads to a satiny mouthful of red plum, cranberry and sage. Food friendly acidity allows for a spirited, lasting finish.
The retail price is $24.75 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 13, 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

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:

1. In a 2-quart saucepan, heat broth to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes.
2. In a large bowl, place tomatoes, cucumber, olives, onions and cilantro. Stir in couscous.
3. 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.
4. In a small bowl, mix shredded red cabbage with mayo, julienne carrots, sugar, and raisins. Add salt and pepper to taste.
5. 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

Ingredients:

• Vegetable oil
• Wonton wrappers
• Garlic, crushed
• Escargot
• Black Sambuca

Directions:

1. In a sauté pan, add butter and garlic and the washed snails.
2. 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.
3. Add to the wonton chips.
4. 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

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