J. Lohr Estates Los Osos Merlot

Sweet Onion Crusted Snapper with J. Lohr Estates Los Osos Merlot Sauce

recipe courtesy of Chef Oliver Saucy, Chef/Co-Owner of Café Maxx, Pompano Beach, Florida

Serves 6 to 8

Onions

  • 4 cups medium red onions, peeled and sliced 1/8” thick    
  • 2 Tbsp olive oil
  • 1/2 cup balsamic vinegar           
  • 1/4 cup plus 2 tsp dark brown sugar
  • 1 Tbsp butter               
  • salt and pepper to taste

In a large sauté pan, heat the 2 Tbsp of olive oil over medium low heat. Add the onions and cook until browned but not crisp. Add the vinegar and brown sugar, and continue to cook until all liquid has reduced and evaporated from the pan, stirring often. The onions should be well browned with a shiny and dark caramelized color. Swirl in butter and season to taste with salt and pepper, then remove from heat and cool thoroughly. This can be prepared two to three days in advance, keeping onions tightly covered in the refrigerator.

Sauce

  • 1 clove garlic, chopped               
  • 1 shallot, chopped
  • olive oil for sautéing               
  • 1/3 to 1/2 cup J. Lohr Estates Los Osos Merlot
  • 1 tsp tomato paste               
  • 1 lemon, juiced
  • 2 Tbsp heavy cream               
  • 1/2 to 1/3 stick unsalted butter
  • salt and black pepper to taste

Make sauce in a heavy saucepan over medium heat by sautéing garlic and shallots. When translucent, add tomato paste and cook for 30 seconds, stirring as needed. Add J. Lohr Estates Los Osos Merlot, lemon and heavy cream and cook until mixture is reduced by half. Whisk in butter to form an emulsion. Strain through fine strainer and season with salt and pepper. Keep warm until needed, being careful not to boil or allow sauce to become too cold after butter has been added. Have the reduction ready and add the butter just before service or make up to 30 minutes in advance and keep warm.

Fish preparation

  • 4  8 oz Yellowtail snapper filets, skinless and boneless   
  • salt and pepper to taste
  • olive oil for sautéing

Prepare snapper using a filet knife to carefully remove skin and cut away rib bones, rinse in cold water to remove any scales. Arrange filets on cookie sheet (with the skin side down) and lightly season with salt and pepper as desired. Using caramelized onions, pack on a light crust over the surface area of the fish (approximately 1/8 inch) dividing mixture evenly between filets. Do not allow crust to get too thick at any one area. This can be done up to 4 to 6 hours in advance.

In a large non-stick pan over medium-high heat, sauté snapper, onion crust side down, in olive oil. Shake and agitate the pan as needed to evenly brown onions, reduce the heat if the filets are caramelizing too quickly. Using a spatula, turn the portions carefully and sear for 1 to 2 minutes on the other side. Do not overcrowd the pan, so cook in two batches if necessary. Return filets to cookie sheet and bake in 375°F oven until filet is done, approximately 5 to 7 minutes. Serve immediately with wine sauce sparingly divided on the plates with fish resting on top. Garnish with gaufrette potatoes if desired.
 

Roasted Duck Breast with Fingerling Potatoes in J. Lohr Estates Los Osos Merlot and Blueberry Sauce

recipe courtesy of Chef Laurent Grangien, Chef/Owner of Bistro Laurent, Paso Robles, California

Serves 6

  • 2 large duck breasts
  • 2 lbs fingerling potatoes       
  • 2 ½ cups blueberries       
  • 1 cup J. Lohr Estates Los Osos Merlot
  • 4 Tbsp veal stock or demi-glace   
  • 2 Tbsp butter
  • 2 Tbsp olive oil        
  • salt and pepper

Sear the duck breasts for 2 minutes on each side in a pan with 1 tablespoon olive oil. They should be medium rare. Bake the fingerling potatoes in a 450°F oven for approximately 30 minutes or until tender. In a separate pan, add one tablespoon of butter and the blueberries and cook for 2 minutes. Deglaze the pan with J. Lohr Estates Los Osos Merlot and reduce. Then add the veal stock or demi-glace, and cook slowly for another 5 minutes. Add the remaining tablespoon of butter. Salt and pepper to taste. Place the potatoes in the middle of the plate, then place the sliced duck breast over the potatoes. Pour sauce around base of plate and garnish with fresh herbs, such as rosemary and thyme.

Grilled Pepper Crusted New York Steak with Bourbon Sauce

recipe courtesy of Chef Jeff Sladicka, Chef/Owner of Spark Woodfire Grill, Studio City, California

Serves 8 to 10
Bourbon Sauce

  • 3 Tbsp butter               
  • 2 medium shallots, finely chopped
  • 1 tsp kosher salt               
  • 1 tsp cracked black pepper
  • 1 cup bourbon               
  • 2 cups demi-glaze
  • 2 cups chicken stock               
  • 3 sprigs fresh thyme
  • 1 Tbsp brown sugar               
  • 3 Tbsp corn starch
  • 3 Tbsp water

Melt 2 Tbsp butter in saucepan over medium heat. Add shallots and cook until tender, do not brown. Season with salt and pepper. Deglaze pan with bourbon and reduce by half. Add demi-glaze, chicken stock, thyme and brown sugar. Simmer for 20 minutes. Remove thyme sprigs. Make a slurry with the corn starch and water, then whisk in slurry and simmer for 10 minutes. Remove from heat and whisk in 1 Tbsp butter.

Pepper-Crusted New York Steak

  • 8 to 10 New York steaks           
  • 1/4 tsp kosher salt
  • 1/2 tsp cracked black pepper           
  • Bourbon sauce
  • fresh thyme sprig

Coat steak with salt and pepper, and grill to desired temperature. Top with Bourbon sauce and fresh thyme sprig. Serve with J. Lohr Estates Los Osos Merlot.

Suggested side dishes: Smashed White Rose Potato with Chive Butter and Charred Broccolini with Shaved Pecorino Romano.
 

Duck Breasts with Cranberry Merlot Sauce

recipe courtesy of Chef Jamie Gwen, Radio and Television Personality and Author, California

Serves 4

Simply scrumptious, duck breast is remarkably lean and much more flavorful than chicken breast. While Muscovy duck has the best flavor, any breed of duck works in this dish, and frozen duck breasts are perfectly adequate; make sure that they are completely thawed before marinating them. Prepare the duck with the J. Lohr Estates Los Osos Merlot, for a sauce with intense flavor, and pair the same wine with your meal, for its plump richness and vanilla oak nuances will bring out the flavor of the dish.

  • 1 cup J. Lohr Estates Los Osos Merlot           
  • 2 garlic cloves, minced
  • 1 shallot, minced                    
  • 4 fresh sage leaves, chopped
  • 2 sprigs of thyme, picked and chopped            
  • 4 Muscovy Duck Breasts (approximately 2 ½ lbs of meat)
  • salt and pepper to taste                      
  • 1 cup chicken broth                
  • 3/4 cup dried cranberries                
  • 1 Tbsp brown sugar                
  • 2 fresh sage leaves, left whole               
  • 1 Tbsp unsalted butter, chilled

Combine the J. Lohr Estates Los Osos Merlot, garlic, shallot, sage and thyme. Cut 5 horizontal slits in the skin of each duck breast (do not pierce the meat) and place the duck breasts in a shallow pan. Cover with the wine mixture and marinate overnight in the fridge.

Drain the duck breasts from the marinade, reserving the marinade to use in the sauce, and season the duck with salt and pepper. In a dry sauté pan over medium heat, place the duck breasts skin side down. Cook the breasts for about 15 minutes, or until the skin is crisp and mahogany-colored, carefully draining the fat as it cooks off the breasts. Turn the breasts over and cook 3 to 5 minutes for medium rare or to the desired doneness. Remove the duck from the pan and keep warm.

Bring the sauté pan to high heat and add the red wine marinade, simmer until reduced by one quarter. Add the chicken broth, cranberries, brown sugar and sage leaves, and simmer the mixture until reduced by half.  Strain the sauce through a fine strainer and adjust the seasoning. Remove the pan from the heat and whisk in the cold butter. 

Slice the duck breasts and serve the sauce over the duck. Enjoy with a glass of J. Lohr Estates Los Osos Merlot!

J. Lohr Estates Los Osos Merlot Balsamic & Shallot Vinaigrette

Recipe courtesy of Chef Frank McMahon, Chef at Hank’s Seafood Restaurant, Charleston, South Carolina

  • 1 large onion, rough chopped           
  • 1 bunch thyme
  • 15 garlic cloves               
  • 1 oz. canola oil
  • 2 large tomatoes, chopped           
  • 2 qts J. Lohr Estates Los Osos Merlot
  • 1 qt balsamic vinegar               
  • 1 Tbsp chicken base
  • 1/2 qt finely chopped shallots           
  • 2 cups extra virgin olive oil   
  • salt and pepper to taste

Sauté onion, thyme and garlic in canola oil until onions are translucent. Add tomatoes, red wine, balsamic vinegar and chicken base. Simmer and reduce to 1 quart. Strain through a fine colander and cool to room temperature. Add shallots, season with salt and pepper to taste, and finally add the extra virgin olive oil.
 

Pork Loin Chop and Mushroom Ravioli with J. Lohr Estates Los Osos Merlot Demi-Glace

recipe courtesy of Chef Don Molinich, Chef at Doubletree Paradise Valley Resort, Phoenix, Arizona

Serves 2

  • 2 pork loin chops; frenched, 6 to 7 oz           
  • 6 mushroom ravioli (see recipe below)
  • J. Lohr Estates Los Osos Merlot demi-glace (see recipe below)   
  • chopped chive (fresh)
  • extra virgin olive oil               
  • salt and fresh ground black pepper
  • whole butter

Mushroom Ravioli Dough

  • 2 cups all-purpose flour               
  • 2 whole eggs
  • 1  to 1 ½ cups water

In a mixer, add flour and egg. Mix until incorporated, then slowly add water until dough forms into a ball and is not sticky. Let rest for 15 minutes to relax the gluten.

Mushroom Filling

  • 2 portabella mushrooms           
  • 4 to 5 chanterelle mushrooms
  • 4 to 5 oyster mushrooms

Trim mushrooms, and clean the gills from the portabella mushroom. In a hot sauté pan, add olive oil and sauté mushrooms until golden brown (baste the mushrooms with the oil in the pan). Let cool and rough chop. Add chopped mushrooms to a sauté pan and add 1/2 bottle of J. Lohr Estates Los Osos Merlot and reduce down to au sec (1/4 of the original volume). Season with salt & pepper and let cool. Roll out ravioli dough to #3 on a pasta roller, cut with a 4-inch plain round cutter. Brush pasta with egg wash, then fill with 1–1 ½ tsp mushroom filling. Fold in half and pinch the edges. Dust with semolina flour and refrigerate.

J. Lohr Estates Los Osos Merlot Demi-Glace

In a medium-size stainless steel pot, add merlot & currants and reduce to 1/3. Add demi-glace and simmer until desired consistency. Whisk in 2 tsp whole butter and keep warm.

To Plate
Have a medium pot of boiling salted water. Season pork chops with salt, pepper and olive oil, grill to
medium (160 degrees internal temp) then let pork rest 2 to 5 minutes before serving. Cook 6 ravioli in boiling water until they float, toss with extra virgin olive oil, fresh chive, salt and pepper. Place pork chop, bone side out, on the left of the plate, 3 ravioli on the left of the pork, sauce with currants in the middle, garnish the pork with Bulls Blood Micro green beets.

Enjoy with a glass of J. Lohr Estates Los Osos Merlot!

 

Artisan Grilled Pork Short Ribs

recipe courtesy of Chef Chris Kobayashi, Chef/Partner of Artisan Restaurant, Paso Robles, California

Serves 6

  • 5 to 6 lbs of bone-in pork short ribs (3 bone racks)   
  • 1 Tbsp plus 1 tsp fresh thyme leaves
  • 1 Tbsp fresh ground black pepper or to taste        
  • 1 ½ Tbsp kosher salt or to taste
  • 6 Tbsp olive oil                        
  • 1 medium onion, chopped
  • 1 small carrot, chopped                    
  • 1 small celery stalk, chopped
  • 4 sprigs fresh thyme                    
  • 2 bay leaves
  • 2 Tbsp balsamic vinegar                    
  • 1 ½ cups sherry wine
  • 2 ½ cups J. Lohr Estates Los Osos Merlot            
  • 6 cups beef stock or veal stock
  • 4 sprigs Italian parsley

Sprinkle the short ribs with 1 Tbsp thyme, 1 Tbsp pepper and 1 ½ Tbsp salt, rubbing them into the meat. Cover and refrigerate overnight. Before cooking, let the ribs sit at room temperature for 1 hour. Preheat the oven to 425°F. In a large skillet, heat 3 Tbsp of the oil over high heat until it is almost smoking. Sear the short ribs, meaty sides down, working in batches to avoid crowding, until they are browned on their meaty sides. Transfer to a roasting pan large enough to hold the ribs standing up in one layer. Turn the heat down to medium; add the onion, carrot, celery, thyme sprigs, and bay leaves to the skillet. Cook, stirring to scrape the crusty bits in the pan, for 6 to 8 minutes, or until the vegetables begin to caramelize. Add the vinegar, sherry, and J. Lohr Estates Los Osos Merlot. Turn the heat to high and let the liquid bubble steadily until it reduces by half.

Pour in the stock and return the mixture to a boil. Pour the liquid over the short ribs; it should almost cover them. Tuck the parsley around the meat. Cover tightly with foil. Braise for about 2 ½ to 3 hours, or until the meat offers no resistance when pierced with a paring knife. Let the ribs rest for 10 minutes in their juices. Remove from the oven and then transfer them to a rimmed baking sheet.

Have a preset gas grill on high or prepare a charcoal grill and roast the ribs for 5 to 10 minutes rotating all the sides until browned. Meanwhile, strain the cooking juices into a saucepan, pressing the vegetables to extract all the liquid. Skim off and discard the fat. Bring to a boil and let the mixture simmer to reduce it so it thickens slightly. Taste for seasoning and add more salt and pepper if needed. On a large platter, arrange the short ribs on top and spoon the cooking juices over them. Serve with mashed potatoes, your favorite vegetables and a glass of J. Lohr Estates Los Osos Merlot.

J. Lohr Estates Los Osos Merlot Flourless Torte Garnished with J. Lohr Estates Los Osos Merlot Truffle

Recipe courtesy of Chef Chad Wisner, Chef at Fire Station 1, Washington, D.C.

Yields 9–4 oz ramekins or 1–13 x 9 baking dish

J. Lohr Estates Los Osos Merlot Reduction

Measure out 3 cups of J. Lohr Estates Los Osos Merlot and place in a pot on the stove on medium to medium-high heat. Add 4 Tbsp sugar and let reduce by half in volume. Once the wine has reduced to 1 ½ cups, remove from heat and set aside.

Cake

  • 2 egg whites                   
  • 3/4 cup egg yolk
  • 3/4 lb butter (unsalted)               
  • 1 lb 2 oz bittersweet chocolate           
  • 7 ½ oz granulated sugar           
  • 4 Tbsp J. Lohr Estates Los Osos Merlot reduction

Prepare individual ramekins or cake pan by spraying with non-stick spray and line bottom with parchment paper. Bring butter to a slight boil, then remove from heat and slowly stir in chocolate until melted. Whip egg whites until soft peaks appear, then add 2 ½ oz of sugar. Continue to whip until stiff peaks are formed. Whip egg yolks with remaining sugar until light and golden in color. Slowly stir chocolate mixture into yolk mixture while still warm. Add the J. Lohr Estates Los Osos Merlot reduction into chocolate mixture. Bake at 275°F in convection oven or 300°F in conventional oven for approximately 25 to 30 minutes or until the cake is set. Let cool completely before glazing with ganache.

Ganache

  • 1 ½ cups heavy cream
  • 16 oz bittersweet chocolate
  • 3 Tbsp J. Lohr Estates Los Osos Merlot reduction

Place heavy cream on stove and bring to a boil. Remove from heat immediately and slowly stir in chocolate until melted. Add J. Lohr Estates Los Osos Merlot reduction and stir to incorporate. Once cake has cooled, cut around the edge with a paring knife to loosen the cake. If cake will not flip out, run hot water on the bottom of the pan to help release the cake. Place on a wire rack with the pan underneath to catch the excess ganache. While the ganache is still warm, pour just enough over the cake to glaze and save excess ganache. (Cool the excess to make truffles. Once the ganache has completely cooled, it can be scooped and rolled in cocoa powder to create J. Lohr Estates Los Osos Merlot truffles). Wait for ganache to cool and set on the cake, then serve with a glass of J. Lohr Estates Los Osos Merlot and enjoy!
 

Meyer All Natural Beef Osso Buco Braised in J. Lohr Los Osos Merlot with Mixed Herb Gremolata

recipe courtesy of Chef Brian Miller, Executive Chef at Morgan’s American Grill, New Market, Maryland

Serves 6

Braised Osso Buco

  • 6 Meyer All Natural Beef Osso Buco, frenched and tied (18 to 20 oz each)       
  • Salt and black pepper
  • 2 large onions, peeled, trimmed, split and coarsely chopped
  • Flour, for dredging                 
  • 2 medium-sized carrots, peeled, trimmed and cut into 1-inch lengths           
  • 2 ribs of celery, peeled, trimmed and cut into 1-inch lengths
  • 1 medium-sized leek (white and light-green parts),coarsely chopped, washed and dried
  • 6 cloves of garlic, peeled
  • 6 sprigs flat-leaf parsley
  • 2 bay leaves and 2 thyme sprigs        
  • 2 Tbsp tomato paste
  • 1 bottle J. Lohr Estates Los Osos Merlot        
  • 3 qts veal stock
  • Freshly ground white pepper            
  • 3 Tbsp unsalted butter

Center a rack in the oven and preheat to 325°F.

Warm the oil in a large, heavy, ovenproof pot over medium-high heat. Season the osso buco all over with salt and pepper. Dust half of the osso buco with flour. When the oil is hot, sear osso buco 4 to 5 minutes on each side, until well-browned.Transfer the beef to a plate. Repeat with remaining osso buco. Remove all but 2 tablespoons of the fat from the pot, lower the heat to medium and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute.

Add the J. Lohr Estates Los Osos Merlot, osso buco and stock to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 ½ to 3 hours or until the osso buco are fork tender. It’s best to make the recipe to this point, cool and chill the osso buco and broth in the pan overnight.

While broth and osso buco are cold, scrape off fat from the surface.  Rewarm liquid and beef on the stove.  When warm, transfer meat to platter and keep warm. Boil the pan liquid until it has reduced to 1 quart. Season with salt and white pepper and pass through a fine strainer; discard the solids. Reheat gently, basting frequently, on top of the stove. Before serving, finish sauce by whisking cold unsalted butter into reduced cooking liquid. Ladle sauce over beef osso buco on plate.

The osso buco and sauce can be combined and kept covered in the refrigerator for 2 to 3 days.

Mixed Herb Gremolata

  • 1/4 cup finely chopped fresh Italian parsley        
  • 3 Tbsp finely grated lemon peel
  • 2 garlic cloves, minced                
  • 1 ½ Tbsp finely chopped fresh rosemary
  • 1 ½ Tbsp finely chopped fresh thyme

Combine and mix all ingredients in small bowl. Chill until needed, then sprinkle over osso buco before serving.

 

Pork Chops topped with a J. Lohr Estates Los Osos Merlot Reduction

recipe courtesy of Chef Brandon Hermansky, Chef/Owner of Floyd’s Kitchen, Phoenix, Arizona

Serves 6
Pork Chops

  • 3 lb pork loin       
  • garlic powder           
  • black pepper       
  • salt
  • cajun seasoning       
  • light cayenne pepper           
  • dried oregano         
  • thyme       
  • basil

Mix all dry ingredients together to form a dry rub. These ingredients are used to flavor to taste, so use what you feel comfortable with (the wine reduction will be sweet so do not fear a little heat). Lightly coat the entire outside of the pork loin and massage in. Bake in oven at 350°F until the internal temperature reaches 165°F. Remove from oven and let rest before slicing into pork chops.

J. Lohr Estates Los Osos Merlot Reduction

  • 2 cups J. Lohr Estates Los Osos Merlot         
  • 1 white onion
  • 2 cloves garlic               
  • 3/4 cup water
  • 1/2 cup white sugar               
  • 1 Tbsp vegetable oil

Place all ingredients in a medium saucepan and cook over medium to medium-high heat, stirring frequently to avoid burning. Slowly boil until reduced down to a thick and sweet red wine syrup. Strain out the sauce and pour over the pork chops to finish. Garnish with cherries and serve with a glass of J. Lohr Estates Los Osos Merlot.

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