Seasoned to Taste

This recipe comes from Chef Ben from Mad Hatters Restaurant

INGREDIENTS:

• 7ozs Rockfish
• 1 oz Almonds
• 1 oz Dried Bananas
• 1 oz Bread Crust
• Half shot of Rum
• 1 oz Pickled Ginger
• Clarified Butter
• Salt and Pepper
• 1 Lime
• Arugula and Cress
• Drizzle of Olive Oil and Balsamic Vinegar
• Blend almonds, bananas and bread crust read more…

Sous Vide Beef Tenderloin with Potato Dauphinoise, Asparagus and Beef Jus

by Chef Michael from the Mid Ocean Club

Place one pound of beef tenderloin in a sealed bag with olive oil, salt, pepper and fresh herbs.  Put in a water bath for two hours at 127Fº.  Remove beef from the bag and pat dry.  Place in a hot pan with oil and brown on all sides.  Slice into medallions to serve.

To puree the asparagus, place one-half of the bunch of asparagus, sliced, in a small saucepot and cover with heavy cream.  Cook until the asparagus is soft and blend until smooth.

For the potatoes.   Layer the sliced potatoes with a mixture of 8 eggs to one quart of heavy cream.  Sprinkle the top with your desired cheese and bake for one hour at 225ºF.

Watch the Episode:

read more…

from Chef Peter Jovetic – host of Seasoned to Taste

Ingredients:

• 1 Packet Arugula
• 10 Cherry or Grape Tomatoes
• 1 Packet Parmesan Reggiano
• 1 Zucchini
• 1 Bottle Lighthouse Orange Citrus Dressing

Instructions

1. Wash and dry the Arugula and put in a bowl.
2. Shave the Zucchini with a potato peeler and slice into Julienne.
3. Shave the Parmesan.
4. Assemble the salad by putting Zuchini around the Arugula followed by the Parmesan and pour the dressing over. Finish by topping with the tomatoes to give the salad a vibrant red colour and to complement the peppery Arugula with the sweet tomatoes and the dressing. read more…

Ingredients – Serves 4

• 75 grams couscous
• 2 tbsp honey Dijon mustard
• 4 fresh codfish fillets (5 oz each)
• 3 red peppers
• 3 tbsp olive oil
• 12 oz sugar snap peas
• Squeeze of lemon juice
• Salt and pepper

Method

1. Preheat oven to 390ºF. Place the couscous in a small bowl and pour 3½ fluid ozs of cold water over the couscous and leave to soak for five minutes. Cut the red peppers in half and deseed, cut each half into 4 strips. Place red peppers in a roasting tray, drizzle with olive oil, salt and pepper.  Roast for about 15 – 20 minutes in 390ºF oven. read more…

by Chef Ian from Bermudaful Catering

LAMB: Ask the butcher to trim lamb racks and cut in half. Season the lamb generously with salt and pepper. Sear in a hot frying pan (about 30 seconds on each side). Brush with Dijon mustard, top with breadcrumbs. Place in the oven for about 12 minutes, should be nice medium rare.  Cook for longer or less for personal preference.

RATATOUILLE: Dice small green zucchini, yellow squash, pepper and onion.  In a pan, cook off the diced onion in a few drops of olive oil, add some garlic, then pepper. Cook for another minute, stir in the zucchini and squash. Add diced tomatoes and lower the heat to simmer. Keep stirring and let it cook out for about 15 minutes. read more…

by Chef Antonio from Bermuda Bistro at the Beach

Ingredients:

• 1 tsp olive oil
• 1 chopped onion
• 2 chopped garlic cloves
• 1 tbsp chopped scallions
• 2 cups uncooked mussels
• 3 tbsp white cooking wine
• ½ cup heavy cream
• salt and pepper to taste
• 1 toasted mini baguette

Preparation:
Heat a frying pan with olive oil and sauté onion, garlic and scallions until the onions are soft. Add white wine and mussels. Let it reduce for 1 – 2 minutes. Add heavy cream, salt and pepper. Cover for 1 – 2 minutes until shells are open. Plate and serve with mini baguette on top. read more…

Recipe from Chef Daamian
from The Ocean Echo Restaurant at The Reefs

Ingredients for 12 – 15 cakes:
Salted Cod – 3 lbs
Potatoes 1 ½ lbs
Seasoning Salt
Garlic Powder
Pepper
Fresh Parsley 1 bunch
Fresh Thyme 5 stalks
6 eggs
Flour
Canola oil read more…

Lindo’s Group of Companies is proud to introduce our new cooking show Seasoned to Taste hosted by Chef Peter Jovetic – Club House Manager of Mid Ocean Club.

Filmed by VSB TV11 exclusively at the Bermuda Gas showroom, the show features new and exciting dishes created and prepared by the Island’s best chefs. Gosling’s offers the 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. 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 airs tonight, March 26, 2013. Enjoy!