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Seasoned to Taste

Asian Chicken Skewers

Chicken marinated in a blend of Asian-inspired ingredients –  ginger, soy, cloves… Prepare additional skewers layered with your favourite veggies for a complete meal.

Recipe from Tammy Jones – Private Chef

Ingredients
2 lb chicken breast
1 cup low sodium soy sauce
1/2 cup brown sugar
1/4 cup molasses
1/4 cup sesame oil
1/2 cup dry sherry or dry cooking wine
2 tablespoons fresh grated ginger
4 cloves
Chopped garlic
Package of skewers

Directions
1. Excluding the chicken, mix all other ingredients together until the sugar is dissolved.
2. Cut chicken breast into 1-inch pieces and add to marinade. Marinate the chicken for at least 4 hours, for best results do this in the morning before heading out to work or the night before.
3. Prepare chicken for the grill by placing 4 to 5 pieces on each skewer.
4. Grill over medium heat 7 to minutes each side. Each grill is different so check to see if the chicken is done often.

SST-Asian Chicken Skewers-Sept 2-2014 wineGosling’s Wine of the Week
Wente Vineyards Reliz Creek Pinot Noir
Wente Vineyards Reliz Creek Pinot Noir is a California wine with beautiful aromas and flavours of cherry, strawberry and vanilla with bright, natural acidity and delicate tannins. It has a long-lasting fruity finish. A perfect pairing for Chef Tammy’s chicken. The wine is named after the creek that runs through the estate vineyards.

The retail price is $27.00 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

Snapper with Cherry Tomato Chutney

Quickly sautéed and then finished in the oven, these snapper fillet take only minutes to prepare and cook. Moist flaky fish, topped with sweet cherry tomato chutney makes a delicious, light meal for lunch or dinner.

Recipe from host, Peter Jovetic

SST-Snapper with fresh Salsa-August 26 2014 chef

Chef Peter Jovetic prepares a plate with greens, snapper fillet and salsa.

Ingredients

  • 2 Snapper fillets
  • 1 pint Cherry tomatoes (or substitute any other variety)
  • 1 cup chopped white onions
  • 1/2 cup white vinegar
  • 1 cup white sugar
  • 1 teaspoon chili sauce (optional)
  • 1 tablespoon chopped parsley
  • Pinch of salt & pepper

Directions
Gently saute onions for 5 minutes. Add tomatoes, vinegar, sugar, and chili sauce. Gently simmer until mixture thickens. Add the parsley and season with salt & pepper to taste.

Season snapper with salt and pepper and gently sear in a pan. Place on a baking tray and bake for 8 minutes at 350°F. Serve on a platter or plate and spoon the chutney over the top of the fillets. Garnish with chives.

SST-Snapper with fresh Salsa-August 26 2014 wineGosling’s Wine of the Week
Jean-Luc Colombo Cape Bleue Rose
Jean-Luc Colombo Cape Bleue Rose is Gosling’s choice for Chef Peter’s snapper recipe. This French wine is a soft, delicate, salmon pink colour. The bouquet has subtle hints of peach, rose petals and soft pepper on the nose. It is dry, round and full of finesse.

The wine is surprisingly complex, with intriguing notes of raspberries, cherries and fennel.

The retail price is $18.50 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 August 26th, 2014

Summer Salad with Fresh Watermelon & Cucumber

sst-summer-salad-with-fresh-watermelon-cucumber-august-19-2014-linkA zesty lemon vinaigrette dresses this bright, healthy salad.

Recipe from Chef Chad – Red’s Steak House

SST-Summer Salad with Fresh Watermelon & Cucumber-August 19 2014 chef

Host chef Peter Jovetic with Chef Chad from Red’s Steak House.

Ingredients
2 cups of watermelon, diced
1 cup cucumber, diced
Crumbled goat cheese
Fresh Raspberries
Fresh Blueberries
For the Lemon Dill Vinaigrette
Fresh mint
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon fresh dill, chopped
1/2 teaspoon fresh lemon zest
1/4 cup fresh squeezed lemon juice
8 tablespoons canola or olive oil
Salt & pepper to taste

Directions
In a small bowl, add all the ingredients for making the vinaigrette, except the oil, and whisk. Slowly add the oil and continue to whisk until the oil is completely incorporated. Season with salt and pepper.

Place the watermelon and cucumber in a bowl and gently toss with the lemon vinaigrette. Lightly season with kosher salt and place on a serving dish. Garnish the salad with crumbled goat cheese, fresh strawberries, and blueberries. Finish by adding a torn fresh mint leaf on top and serve.

SST-Summer Salad with Fresh Watermelon & Cucumber-August 19 2014 wineGosling’s Wine of the Week
LUNETTA PROSECCO
Lunetta Prosecco produced by Cavit in Northern Italy is Gosling’s choice for Chef Chad’s watermelon and cucumber salad. It is pale straw in colour with greenish inflections, fine bubbles, and a creamy white foam. The wine is fragrant with aromas of apple and peach. It’s refreshing, dry and harmonious with crisp fruit flavours and a clean finish.

The retail price is $17.25 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 August 19th, 2014

Roasted Beetroot & Goat's Cheese Salad

The mild saltiness of creamy goat cheese is balanced by the sweetness of the beetroot and rich, intense flavour of blood oranges –  a delightful salad that is ideal as a side dish or appetizer.

Recipe from Chef Ian – Bermudaful Catering

SST-Roasted Beetroot & Goat's Cheese Salad-August 12 2014 chefIngredients
4 large beets
Olive oil
Salt and pepper
Aluminum Foil
1 small goat cheese log
Baby arugula leaves
1 blood orange

Directions

  1. Scrub beets and trim off ends, place in foil, season with lots of salt and pepper, wrap foil tightly around beets. Place in a 400°F preheated oven for about an hour. Once cooked, remove skin and allow to cool.
  2. Slice beets and goat’s cheese. Arrange on plate by layering one slice of beet followed by one slice of goat’s cheese.
  3. Mix orange segments with arugula leaves and season with olive oil, salt and pepper. Place on top of beets and goat’s cheese.

SST-Roasted Beetroot & Goat's Cheese Salad-August 12 2014 wineGosling’s Wine of the Week
ERATH PINOT GRIS
Erath Pinot Gris is from Oregon. It it intensely aromatic and yields sprightly wafts of banana, rose petals, and talc. The juicy palate of ripe honeydew melon, citrus and exotic lychee melds into a rich, plush crescendo, leaving the mouth with a pleasant tingle. A perfect pairing for Chef Ian’s recipe.

The retail price is $21.25 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 August 12th, 2014

Sweet Chili and Lime Chicken Skewers

Tangy, Sweet Chili and Lime Chicken Skewers with Pineapple & Chourizo Sausage make for a delicious light summer meal.

Recipe from Chef Daamian – The Reefs

SST-Sweet Chili Lime Chicken Skewers-August 5 2014 chefIngredients

  • 1 1/2 lbs boneless/skinless chicken breast (medium cubes)
  • 1/4 fresh pineapple (medium cubes)
  • 1 Tbsp chopped garlic
  • 1/4 lb chourizo sausage (medium dice)
  • 3 limes (juice and zest of 2 limes)
  • 1 red onion (medium cubes)
  • Cilantro leaves
  • 1 red pepper (medium cubes)
  • 1 Tbsp Southwest chipotle seasoning
  • 1 Tbsp Cajun seasoning
  • 1 Tbsp smoked paprika
  • 1 cup sweet chili sauce
  • Salt and pepper, to taste
  • 1 pkg. large wooden skewers

SST-Sweet Chili Lime Chicken Skewers-August 5 2014 skewersDirections
Soak the skewers in warm water to prevent them from burning on the grill. Heat a cast iron grill on the stove top. Season the chicken cubes with salt, pepper, garlic, lime juice and zest, Cajun seasoning, chipotle seasoning and smoked paprika. Arrange skewers alternating chicken, pineapple, red pepper, red onion and chourizo. Sear skewers on the grill 30 seconds on each side and then place in a pre-heated 350°F oven for 5-7 minutes. Glaze with sweet chili sauce after 5 minutes. Remove and let rest for 2 minutes. Garnish with cilantro leaves and lime wedges.

SST-Sweet Chili Lime Chicken Skewers-August 5 2014 wineGosling’s Wine of the Week
Wyndham Estates Bin 555 Shiraz
Wyndham Estates Bin 555 Shiraz is one of Australia’s famous wines. It is deep crimson red with purple hues. The bouquet has tones of spicy plum, black pepper and cloves. On the palate, the wine has generous plum and dark cherry spicy notes. It has a richness with a balance and flour to enhance the tasting experience.

This wine is a perfect pairing with Chef Daamian’s chicken recipe.

The retail price is $16.75 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 August 5th, 2014

Bermuda Fish with Peas ‘n Rice

sst-bermuda-fish-peas-n-rice-july-30-2014-linkChef Norma dishes up one of Bermuda’s most beloved dishes – Fish and Peas ‘n Rice!

Recipe from Chef Norma Cross – Outerbridge’s

Fish Ingredients

  • 2 fresh fish fillets – each about 3 inches square and 1-1/2-inches thick
  • 1 to 3 tablespoons flour
  • 2 tablespoons butter
  • 1 tablespoon Outerbridge’s Original Fantastic Fish Rub
  • 1 lime
  • 2-3 teaspoons Outerbridge’s Wine & Vinegar Pepper Sauce
  • 3 tablespoons extra virgin olive oil
  • 1 pack (approx. 3-4 oz) sliced almonds (toast, if desired, taking care not to burn)

Instructions

  1. In a bowl, blend flour and rub until fine.
  2. In a separate bowl, combine 1/2 fresh lime juice and 2-3 shakes of Outerbridge’s Wine and Vinegar Pepper Sauce. Coat both sides of fish fillets with mixture. Let sit for 10 minutes. Pat fillets with paper towel to dry, dip both sides of fillets in the flour mixture. Shake off excess.
  3. Place butter and extra virgin olive oil in pan. Bring to medium-high heat. Pan fry both sides of fillets until golden brown.

read more…

Lamb Tournedos Stuffed with Goat Cheese

Juicy, tender lamb tournedos, wrapped in bacon and filled with a goat cheese, chive and thyme mixture.

Recipe from Chef Serge Bottelli – Lido Complex

SST-Lamb Tournedo-July 22 2014 inline photoIngredients
8 – 3oz lamb tournedos, cut 1-inch thick
4 oz goat cheese
2 oz cream cheese
1 teaspoon chives, chopped
1/2 teaspoon fresh thyme
1 tsp olive oil
1 egg yolk
8 slices bacon, optional
8 toothpicks

Directions
In a bowl, mix cheese, egg yolk, chives and thyme. Season with salt and pepper to taste. From the top of each tournedos, make a cross with a paring knife to produce a cavity. Fill the cavity with the goat cheese mixture, wrap the tournedos with a slice of bacon, using a toothpick at the end to keep it together. In a non-stick pan add oil and pan sear the lamb on the goat cheese side first for 90 seconds. Turn the lamb over and cook for 1 minute.  Place in a moderately hot oven for 4 minutes. Serve with a red wine sauce.

SST-Lamb Tournedo-July 22 2014 wineGosling’s Wine of the Week
Wyndham Estates Bin 555 Shiraz
Wyndham Estates Bin 555 Shiraz is one of Australia’s famous wines. It is deep crimson red with purple hues. The bouquet has tones of spicy plum, black pepper and cloves. On the palate, the wine has generous plum and dark cherry notes. It has a richness with a balance and flavour to enhance the tasting experience.

This wine is the perfect pairing with Chef Serge’s lamb.

The retail price is $16.75 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 July 22nd, 2014

Blackened Snapper with Fruit Salsa

Private Chef Tammy Jones shares her recipe for delicious blackened snapper fillets topped with a salsa made from fresh seasonal melons, strawberries, pineapple and cilantro.

Recipe from Chef Tammy Jones – Private Chef

Chefs Peter Jovetic and Tammy Jones preparing blackened snapper.

Ingredients
4 fillets Snapper (local if you can get it)
Blackened Seasoning Mix
For the Salsa:
1/4 cup Strawberries, diced
1/4 Pineapple, diced
1/4 Cantaloupe melon, diced
1/4 Honeydew melon, diced
1 Tbsp Cilantro, chopped
Juice of one lime
Pinch of salt

Directions
For the Fish
Lightly coat snapper fillets with the blackened seasoning and then place fillets in a large pan over medium heat. Turn fillets after 5 to 7 minutes. Do not worry if the fish has blackened spots on it, the fish is not burnt… it’s just why they call the seasoning blackened! Once turned, place pan in a 300°F preheated oven for 5 minutes to cook through.

NOTE: Chef Tammy recommends Paul Prudhomme’s Seafood Magic® Seasoning. read more…

Caribbean Fruit Salad

Packed with beneficial antioxidant rich fruits, Chef Daamian’s Caribbean Fruit Salad is light, naturally sweet, and good for you too!

Recipe from Chef Daamian Simmons – The Reefs read more…

BBQ Pulled Pork Sliders

Melt-in-your-mouth pork, topped with tangy coleslaw  – it’s a favourite and classic slider!

Recipe from Derek Myers – Island Restaurant Group

Pulled Pork

Ingredients
1 pork butt
1 cup seasoning mix (paprika, onion powder, salt and pepper)

Directions
Season pork and then wrap in oven-safe plastic and foil (double the foil) cook at 300°F for 4 hours.  Wait 30 minutes after removing from oven and then pull apart with fork or hands.

Coleslaw

Ingredients
1 cup cabbage, shredded
1/4 cup carrots, shredded
1/4 mayonnaise
2 tbsp vinegar
2 tbsp sugar
2 tbsp Dijon mustard
1 tbsp hot sauce

Directions
Mix mayo, mustard, vinegar, sugar and hot sauce together. Add cabbage and carrots and mix together well.

Gosling’s Wine of the Week
Carmel Road Monterey Pinot Noir
The 2012 Monterey Pinot Noir is French oak aged briefly to add earthy, dark toast undertones to this brightly fragrant, berry spiced wine. The balance of the final wine is fantastic as it comes together in a velvety finish. The wine is a perfect match for Chef Derek’s pork recipe.

The retail price is $25.50 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 July 1st, 2014