Seasoned to Taste

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

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:

1. 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.
2. 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.
3. 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

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

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

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) read more…

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 read more…

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. read more…

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:

1. Heat the olive oil in a large saucepan.  Add the onions to the pan and sauté for 3 – 4 minutes, or until softened. read more…

by Chef Will from Heritage Court, Hamilton Princess Hotel

Servings: 2

Parmigiano-Reggiano – is a hard, granular cheese, cooked but not pressed, produced in Italy in the provinces of Parma, Reggio-Emilia, Modena, and specific regions in the provinces of Bologna and Mantua.

Ingredients:

• 13 oz Italian chickpeas, rinsed and drained (available at Lindo’s)
• ½ cup chicken stock
• 5 tablespoons extra-virgin olive oil
• 4 oz Pinot Grigio
• 2 cloves garlic, thinly sliced
• Pinch chili flakes
• 6 oz cherry tomatoes, sliced
• 8 oz of cooked tomato sauce
• ½ oz chopped basil leaves
• 1 oz chopped Parsley
• Salt to taste
• 1/2 pound whole wheat spaghetti
• 6 oz Grouper
• Freshly grated Parmigiano – Reggiano cheese to taste. read more…