Bermuda isn’t specifically known for its culinary scene, but The Loren at Pink Beach is doing its part (and then some) to change that. As part of the resort’s Guest Chef Series this summer, Food Network idols, Michelin-starred chefs, and award winners from all over are holding residency in the kitchen to spice things up (literally and figuratively). In February, The Loren at Pink Beach welcomed Bravo’s Top Chef season 16 finalist, a contestant on season 17 of Top Chef All-Stars, and the chef of many Michelin-starred restaurants in New York: Chef Eric Adjepong.
Chef graced us with his Spinach Basil Pesto Risotto with Pan Seared Red Snapper recipe. And, truth be told: we’ll be making this dish to impress our friends for years to come.
Spinach Basil Pesto
Ingredients
2 cloves Garlic
2 c. Packed Basil Leaves
1 c. Spinach Leaves
1.5 tbsp. Pine Nuts
1/4 c. Olive Oil
3 tbsp. Fresh Lemon Juice
Kosher Salt
1/4 c. Parmesan cheese
Equipment
Blender/food processor
Directions
Combine garlic, basil, spinach, pine nuts, lemon juice and Parmesan cheese in your blender/food processor. Puree then slowly drizzle in Olive Oil until smooth, season with kosher salt and set aside.
Risotto
Ingredients
4 tbsp. Olive Oil
1/2 Yellow Onion, Diced Small
1 1/2 c. Arborio Rice
1 c. Dry White Wine
5 c. Vegetable Or Chicken Stock
Kosher Salt
Fresh Basil
Parmesan
Equipment
Heavy sided pot/ dutch oven
Spatula/wooden spoon
Directions
Bring stock to a simmer over low heat in a small pot.
In a heavy sided pot/ dutch oven, over medium heat, add the olive oil and onion. Saute the onion, stirring often, about 5 minutes. Add rice and stir to coat the rice with the onion and oil. Cook, stirring often, for 2 minutes. Meanwhile, Add wine to rice and stir, scraping any bits from the bottom of the pan. As the wine cooks off, add a large ladle of stock and continue to cook and stir. As the stock cooks off, add another ladle of stock. Continue this process of adding stock and risotto is loose. Finish with pesto until creamy.
Barbadian Red Snapper
Ingredients
2 5oz snapper filets
Salt and pepper to taste
3 tbsp butter
Equipment
Sauté pan
Fish spatula
Spoon for basting
Directions
Season snapper filet with salt and pepper
In a hot pan, add a small amount of olive oil. When oil is shimmering indicating it’s hot, add snapper skin side down. Sear until the skin is golden brown. Turnover filet and add butter. Baste for 2 minutes. Remove from heat and rest.
Serve with risotto and enjoy.
