Seasoned to Taste

Chef Chad’s Herb Crusted Chilean Sea Bass with Grilled Pineapple & Mango Salsa is bursting with the sweet and spicy flavours of fresh pineapple, mango, jalapeño peppers, ginger, lime, and cilantro.

Recipe from Chef Chad Mitchell – Red’s Steak House

Herb Crusted Sea Bass

Ingredients

Chef Chad Mitchell from Red’s Steak House preparing the salsa.

• 3 to 4 Chilean Sea Bass fillets
• 1 loaf white bread or Brioche
• 80 ml olive oil
• 1/4 cup oats
• 2 heads parsley
• 1/4 cup chopped tarragon
• Salt and freshly ground black pepper

Directions

1. Remove all crust from bread. Chop herbs with a very sharp knife until very fine. Using a food processor pulse oats until fine. Add the bread and continue to pulse until fine. Add chopped herbs, season with salt and pepper and continue to blend slowly. Add  olive oil slowly – just enough to lightly moisten, this will ensure the herbs do not oxidize. Pour mixture onto a baking sheet or plate.
2. Season the fish fillets with salt and pepper and dredge in the herb mixture, covering both sides. read more…

Recipe from Chef Baba Tan Soon Liang – Blû Restaurant

Chef Baba brings us Grilled Bronzino fish fillets accompanied by a seasonal mix of colourful, fresh roasted mixed vegetables on a light orange citrus vinaigrette.

Bronzino is a silver-skinned fish found in European sea and saltwater lakes. Ranging in size from one-and-a-half to three pounds, Bronzino has firm, white flesh with few small bones. When cooked the fish is rich in flavour with a light, flaky texture. The fish has many names and can be referred to as Mediterranean seabass, loup de mer, robalo, lubina, spigola, branzino, branzini, bronzino, or bronzini. read more…

Tender, grilled beef tenderloins served alongside oven-roasted asparagus and creamy, scalloped potatoes.

Recipe from Chef Ian Carruthers – Bermudaful Catering

Chef Ian Carruthers with host Chef Peter Jovetic in the Bermuda Gas Showroom kitchen.

For the beef:
4 – 6 oz Beef Tenderloin Steaks
Salt & Pepper
Olive Oil

Generously season the steaks with salt and pepper, and drizzle with 3 tablespoons of olive oil. Place on a hot grill (400°F, or higher) and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand a few minutes.

For the potatoes:
3 lbs Waxy Potatoes, peeled and thinly sliced
3/4 pint Cooking cream
1 Tbsp Garlic, finely chopped
6 oz Gruyère Cheese, grated
Butter

Place the cream and chopped garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for a few minutes – keep stirring so the potatoes do not stick to the sides of the saucepan. Season well with salt and pepper. Transfer to a buttered oven-proof dish and press the potatoes down, sprinkle on the Gruyère cheese. Bake 45 minutes at 375°F until golden brown. Check potatoes with knife if unsure the potatoes are cooked through.

For the roasted asparagus:
1 lb Asparagus Spears (thick spears are best for roasting)
Kosher Salt
2 cloves Garlic, minced
1-2 Tbsp Olive Oil
Freshly Grated Black Pepper

In a small bowl mix the olive oil, garlic, salt and pepper together. Lay the asparagus spears out in a single layer on a baking sheet, or foil covered roasting pan. Drizzle olive oil mixture over the spears, roll the asparagus back and forth until they are covered in a thin layer of olive oil. Season with freshly grated black pepper and salt. Bake in the oven at 400°F for about 8 minutes.

Gosling’s Wine of the Week
BONTERRA ORGANIC ZINFANDEL 2010
Bonterra Organic Zinfandel 2010 has brooding aromas of bramble, dark and red berries, white pepper and toasted oak. Powerful, rich flavours of sweet plum and blackcurrant are rounded by soft, sweet tannins and hints of vanilla – perfect for Chef Ian’s beef.

The retail price is $18.75 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 June 10th, 2014

Delicate fillets of Atlantic Salmon, gently poached, with a white wine, sweet chili and thyme cream sauce.

Recipe from Chef Daamian Simmons – The Reefs

Chef Daamian Simmons putting the finishing touches on the Poached Salmon dish as host Chef Peter Jovetic looks on.

Ingredients
1 large shallot
2 tbsp garlic, chopped
4 fl oz. white zinfandel wine
4 – 3 oz. portions Atlantic salmon fillets
4 sprigs fresh thyme
1 cup heavy cream
1/4 cup sweet chili sauce
1/4 cup cup chopped chives
1 tbsp. butter
Salt and pepper, to taste

Directions
Heat 1 tbsp. butter in a large saucepan. Add onions and garlic, and sweat until onions are translucent. Add the white wine and fresh thyme and cook until mixture is reduced by half.

Season the salmon fillets with salt and pepper on both sides and add to the pan with the reduced wine mixture. Add heavy cream and reduce heat to a simmer. Cover pan and cook fillets 3 minutes on each side. Add the sweet chili sauce and reduce for 1 minute.

Remove the salmon fillets and continue to reduce the sauce for about 1 minute. Whisk in 1 tbsp. butter and then pour the sauce over salmon. Garnish with chopped chives.

Gosling’s Wine of the Week
WOODBRIDGE WHITE ZINFANDEL 2012
Gosling’s have chosen Woodbridge White Zinfandel 2012 from California to pair with Chef Daamian’s salmon. The wine is bright and crisp with hints of citrus and juicy red fruit. The flavours come alive with watermelon and floral notes. It’s an enjoyable, versatile wine.

The retail price is $22.25 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 June 3rd, 2014

Spicy, sweet shrimp are wrapped and fried until crisp and golden brown and served on a bed of mango salsa. A perfect appetizer for dinner or cocktail parties.

Recipe from Chef Derek Myers – Island Restaurant Group

Ingredients
4 jumbo shrimp
3 tbsp sweet chilli sauce
2 eggs, beaten
1 cup panko
1 cup coconut
4 wonton wrappers
oil, for frying
skewers
Mango Salsa
1/4 cup mangoes, diced
1 cup red onion, diced
2 tbsp cilantro, chopped
1 lime, juiced

Directions
Dip shrimp in chili sauce, wrap in wonton, then dip in flour, then egg batter, then panko/coconut mix.  Place on skewer and fry in oil heated to 350°F for 3 minutes.
For salsa: Mix all ingredients together and season with salt and pepper.

Gosling’s Wine of The Week
Sokol Blosser Evolution Edition #17
Sokol Blosser Evolution Edition #17 from Oregon is the wine chosen by Gosling’s to compliment Chef Derek’s recipe. It is spicy and floral on the nose and is lush and tropical on the palate. It has a soft and round sweetness leaving the finish clean and crisp.

The retail price is $20.50 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 May 27th, 2014

Glazed with Outerbridge’s BBQ sauces, these barbecue pork loin chops are the perfect balance of smokey, sweet flavour and heat. Paired with Hasselback potatoes, this dish is an anytime winner!

Recipe from Chef Norma Cross – Outerbridge’s Peppers

Chef Norma Cross from Outerbridge’s Peppers with Chef Peter Jovetic, host of Seasoned To taste.

Ingredients
2 pork loin chops, approx. 1/2 to 3/4″ thick
1 baking potato (of your choice)
1 tsp Outerbridge’s Righteous Rib Rub
1/2 tsp garlic powder
Outerbridge’s Mild BBQ Sauce
Outerbridge’s Devilishly Hot BBQ Sauce
Crumbled cooked bacon
2 cherry tomatoes, ends cut
Butter
Sour Cream

Directions

To make Hasselback Potato: Pare bottom of the potato to stabilize. Place the potato between chopsticks or other instrument as a guide. Slice the potato crossways until it touches the chopsticks (Do not cut all the way through!). Place in foil covered pan, put butter between potato slices and pour olive oil, salt & pepper over the entire top of the potato and bake at 350°F until done.

While the potato is baking, combine garlic powder and rub; sprinkle and pat the rub onto the chops, coating well. Pan sear the pork chops quickly – should have a good seared colour. Remove chops from pan; discard any remaining oil; return pan to medium heat; pour 1/2 cup Mild BBQ sauce in the pan.  Return pork chops to pan, being sure thet the BBQ sauce coats both sides.  Simmer for 20-25 minutes – turning periodically to distribute sauce evenly.

Place cooked potato on a plate and gently apply butter between the cuts. Place sour cream between 3 to 5 of the cuts, and sprinkle potato with crumbled bacon.
Remove pork chops from pan and arrange them in a stagger fashion against the potato.  Place the tomatoes alongside the pork chops and sprinkle with chopped spring onions for garnish. Fill 2 serving ladles – one with the Outerbridge’s Mild BBQ sauce and one with Outerbridge’s Devilishly Hot BBQ Sauce for dipping.

Gosling’s Wine of the Week
13 HANDS HOT TO TROT RED BLEND
This Washington State polished red wine offers aromas of cherry, red currant and tea.  Flavours of red ripe fruit, supported by a frame of refined tannins, give way to subtle notes of baking spice on a persistent finish. A perfect wine for Chef Norma’s pork
recipe.

The retail price is $19.25 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 May 20th, 2014

Easy to make, and heartier than sushi, the Asian and citrusy, coriander flavours in this  tuna tartare combine to make this a welcome recipe for fish lover’s looking for a light summer dinner.

Chef Peter Jovetic plates tuna tartare for serving.

Recipe from Chef Peter Jovetic – Food 4 Thought

Ingredients:

• 8 oz tuna loin or steak
• 1 1/2 Tbsp sesame oil
• Pepper to taste
• 1 Tbsp soy sauce
• 1 Tbsp coriander, chopped
• Sesame seeds to garnish, optional
• 1 chive to garnish, optional

Directions:

1. Chop the tuna into small chunks (do not mince) and put into a bowl.  Add all the other ingredients and mix gently.
2. Put mixture into a mold (shape of your choice) and put onto plate.  Garnish with sesame seeds and finish with single chive.
3. Serve with a grilled baguette or focaccia.

Gosling’s Wine of the Week
Chateau Ste Michelle Columbia Valley Riesling
Chateau St Michelle Columbia Valley (Washington) Riesling is an easy match for Chef Peter’s tuna recipe. It is crafted to be a refreshing off-dry Riesling vintage after vintage. The wine delivers sweet lime and peach with subtle mineral tones.

The retail price is $17.00 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
As broadcast on VSB TV11 on May 13th, 2014

Chef Daamian brings us an elegant dish of Coconut Infused Crab & Wild Mushroom Risotto with a crispy Parmesan Tuile garnish.

Recipe from Chef Daamian Simmons – The Reefs

Chef Daamian Simmons from The Reefs

Ingredients

• 2 Tbsp salted butter
• 1 pkg amborio rice (risotto)
• 3 cloves garlic, chopped
• 2 small shallots, diced fine
• 1 1/2 cups assorted fresh mushrooms (buttons, shitake, cremini), sliced
• 2 sprigs fresh thyme, chopped
• 1 cup dried porcini mushrooms, rehydrated in 3 cups hot water, sliced
• 2 cups dry white wine
• Truffle oil, optional
• 5-6 cups warm seafood or vegetable stock
• 1 tin lump crab meat
• 1 bunch chives, chopped
• 1/2 cup coconut milk
• 1/4 cup toasted shredded coconut
• 1 cup Parmesan Reggiano, shredded
• 1 Tbsp vegetable or chicken base

Directions
In a medium pan, add 1 tablespoon butter and sweat half of the shallots and garlic and all of the mushrooms. Remove from heat and set aside.

In a large pot, add 1 tablespoon of olive oil and saute the rest of the shallots, garlic and chopped thyme. Deglaze with the white wine. Add rice and stir to mix ingredients together. Add vegetable or chicken base and mix together. Gradually add the stock, 1 cup at a time, and continue to stir constantly. Keep adding stock, one cup at a time until rice is al dente, and fully cooked.

Stir in crab meat and sauteed mushrooms. Pour in coconut milk and shredded toasted coconut. Season to taste with salt and pepper.

For Parmesan Tuile:
Place a piece of parchment paper on a sheet pan and place 1/2 of the shredded Parmesan Reggiano in a circle.  No need to use a ring.  Place in a pre-heated 400°F oven and bake for 5-8 minutes until crisp. Remove from oven and let stand for 5 minutes. Peel
tuile off the paper and use to garnish crab meat risotto.

Goslings Wine of the Week
Bonterra Viognier 2012
For Chef Daamian’s Crab Risotto, Gosling’s have chosen Bonterra Viognier 2012. Aromas of peaches and cream, citrus blossom and apricot greet you at the glass. The apricots and peaches are accented with spice.  The wine is crisp and rich with beautiful elegance and a long finish.

The retail price is $18.75 and it is available at Lindo’s and
Gosling’s.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on May 7th, 2014

According to leading authorities from the Ocean Support Foundation, “the lionfish invasion is probably the worst environmental disaster the Atlantic will ever face.”

Today, Lionfish can be found in the Amazon, the Bahamas, the Caribbean, the waters near North Carolina, and Bermuda. What’s the threat? They are productive breeders – producing 30,000 eggs at a time. They are voracious eaters – Lionfish stomachs can expand over 30 times in volume when consuming a large meal. In fact, researchers in the field have observed a large adult lionfish consume over 20 small wrasses during a 30 minute period! They are indiscriminate hunters – hunting 90 percent of other fish out of the reefs (especially young juvenille fish). In time, these predators will decrease large populations of other fish species, leading to a detrimental effect on reef ecology and survival of other species competing for food.

How do we help rid the Atlantic of this species? Experts are recommending that humans curtail the lionfish invasion by getting fishermen to catch them and for restaurants to serve them up.

Lionfish are delicious. The flesh is firm and white and they taste like a cross between a hog snapper and a grouper. They can be fried, blackened, or sautéed and are also excellent for sushi and ceviche.

“Once stripped of its venomous spines, cleaned and filleted like
any other fish, the lionfish becomes delectable seafood fare.”
– National Oceanic and Atmospheric Administration

Chef Paul Lawrence is doing his part and shares a tasty way to prepare Lionfish – Lionfish Beurre Blanc with Grilled Asparagus and Roasted Red Pepper Sauce.  Eat ’em to Beat ’em!

Recipe from Chef Paul Lawrence – The Hickory Stick

Chef Paul Lawrence from Hickory Stick with Seasoned To Taste host Peter Jovetic.

Ingredients
Lionfish fillet
1 red Bell Pepper
1 shallot
White wine
1 lemon
olive oil
butter
capers
asparagus
Salt and pepper

Method
For the Asparagus: Coat asparagus in olive oil, salt and pepper and grill until just fork tender.

For Red Pepper Sauce: Cut red pepper in half, remove membrane and seeds. Place on lightly oiled baking sheet and roast in a 400F oven until the skin is slightly charred. Remove peppers from oven and immediately place pepper in a bowl and cover with plastic wrap for about 10 minutes. This will soften the skin and make it easy to peel. Chop a small shallot and cook in a medium pan with a little oil until tender and soft. Roughly chop peeled red pepper and add to the pan with the shallot. Cover with a little white wine and cook; reducing until all the liquid is gone. Place mixture in a blender; add a little lemon juice, olive oil, salt and pepper. Keep sauce warm.

Freshly caught Lion Fish. Click on photo to read more about this invasive species.

For the Lion Fish: Season lionfish with a little salt and pepper and pan fry.

For the Beurre Blanc Sauce: Squeeze juice from a lemon into a medium sauce pan and heat. Add cold butter and stir constantly until sauce is thickened making sure not to let mixture boil. Add capers.

To serve: Place lion fish fillet on a plate with the grilled asparagus. Pour some of the beurre blanc sauce over the top of the fish fillet and sprinkle on a few more capers. Spoon red pepper sauce in a circle around the lion fish fillet and over the grilled asparagus. Enjoy!

Gosling’s Wine of The Week
14 HANDS HOT TO TROT WHITE BLEND
14 Hands Hot to Trot White Blend has been chosen to complement Chef Paul’s Lionfish dish.
This fresh and lively wine reveals aromas of white stone fruits and light citrus floral notes. Flavours of pear, melon and lemon zest are balanced by crisp acidity, ending with a vibrant finish.

The retail price is $19.25 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 April 29th, 2014

Don’t let the grits fool you! With Cajun seasonings, Andoiulle sausage and shrimp, Chef Derek’s dish is authentic Louisiana fare – spicy and hearty!

Recipe from CHEF DEREK MYERS – Island Restaurant Group

Ingredients for the Grits

– 4 cups of water
– 2 tablespoons of unsalted butter
– 6 small cloves of garlic, finely minced
– 1/2 teaspoon salt
– 1/2 cup of heavy cream
– 1 cup of uncooked quick grits
– 2 cups of shredded cheddar cheese

Instructions
Bring water to boil, add cream and then grits, stir for 5 minutes, add cheese and seasoning.

Ingredients for the Shrimp

Chef Derek Myers with Seasoned to Taste host Chef Peter Jovetic – on location at the Bermuda Gas showrooms on Serpentine Road.

– 1 tablespoon of canola oil
– 1 cup of mild Andouille or other spicy smoked sausage
– 1 tablespoon of butter
– 2 pounds of small to medium shrimp, peeled and deveined
– 1 tablespoon of all purpose flour
– 1/2 cup of chopped onion
– 1/4 cup of chopped green bell pepper
– 1/8 cup of chopped celery
– 1 can diced tomatoes, well drained
– 3 teaspoons of Cajun seasoning
– 1-1/2 cups of chicken broth
– 1 tablespoon of unsalted butter
– Kosher salt and freshly cracked black pepper, to taste
– Red pepper flakes

Instructions
Heat oil, add shrimp and sausage, cook for a few minutes, add butter and flour; cook until brown. Add trinity (onion, peppers, and celery) and cook 1 minute. Add tomato, Cajun seasoning and broth and cook until reduced. Add butter and pour over grits.

Gosling’s Wine of the Week
TERUZZI & PUTHOD TERRE DI TUFI
Gosling’s have paired Chef Derek’s recipe with Terazzi and
Puthod’s Terre Di Tufi. It’s an elegant and fascinating white wine. Because of its qualities and features it has always been known as the ‘White Super Tuscan’, as it can be considered the white version of the famous and much appreciated red wines of Tuscany.
The retail price is $24.25 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 April 22nd, 20143