Mike Knight, one of the Top Bermudian Chefs on the island has put together an array of Culinary
Teasors.
Located in an award winning state of the art residential building in the City of Hamilton, Ten is an upscale Café by day serving panini, homemade soups, hotplates and salads. By night, Ten transforms into a candle lit Tapas Bar with a fully licensed patio, serving an innovative Small Plate and Tapas Menu, complemented with a modern cocktail selection and a range of wines by both bottle and glass. Ten is a unique, street level venue with a full bar service and dedicated servers. This venue is perfect for cocktail parties or dinner affairs, and the patio is ideal for those that enjoy the simple things in life: wine, food and friends.
BERMUDA GOURMET GETAWAY
2008 PEOPLE’S CHOICE
2008 BEST MEAT DISH
2008 BEST CASUAL DINING
FOOD & WINE PAIRINGS
ASIAN STYLE RIBS
1 rack St. Louis style pork ribs
1/2 cup sweet soy sauce
1/2 cup sweet chili sauce
8oz orange juice
1 tsp sesame oil
1/4 cup sesame seeds
1/4 cup Szechwan
pepper
Step 1: Mix ingredients
together
Step 2: Pour over ribs
and marinate
overnight.
Step 3: Roast in oven
at 300
degrees for 2 hours.
YELLOW TOMATO CARPACIO WITH WATERMELON AND BEET ROOT SALAD
2pc vine ripe yellow tomato
1pc beetroot
8oz watermelon
1pc lemon
1/4 cup olive oil
Step 1: Slice tomatoes thin, boil beetroot in
skin then cool
Step 2: Dice watermelon into 1/4inch cubes.
Step 3: In a bowl combine olive oil and juice from lemon for dressing.
Step 4: Layer 6 slices of tomato in a row and season with salt and pepper.
Step 5: In a bowl combine watermelon and beetroot, season with salt and pepper and dressing to taste.
Step 6: Arrange atop tomato, and garnish with crisp arugula leaves.
SPINACH GARLIC ESCARGOT WITH PARMESAN GRATIN
Spinach Garlic Escargot with Parmesan Gratin
1 tin escargot
3 cloves garlic
1 cup heavy cream
2 1/2 cups shredded spinach leaves
1/4 cup bread crumbs
1/4 cup Parmesan cheese
Step 1: In a food processor mix spinach, cream
and garlic season with salt and pepper to taste.
Step 2: In a bowl mix breadcrumbs and Parmesan cheese.
Step 3: In a 6 oz ceramic dish put a spoonful of spinach mixture on the
bottom, then add 5-7 pieces of escargot.
Step 4: Cover with more spinach mixture, then cover top with gratin mix. Step 5: Bake in oven at 400 degrees until the top is golden brown.
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