J. Lohr Estates Los Osos Merlot

Collard Greens with Roasted Corn and Applewood Smoked Bacon

Courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

  • 4 bunches collard greens, blanched, rough chopped   
  • 2 ears yellow corn, roasted, removed from cob
  • 1 large red bell pepper, small diced           
  • 1/2 cup Applewood smoked bacon, finely diced
  • 1 Tbsp unsalted butter               
  • salt and fresh ground black pepper to taste

In a large skillet or sauté pan, render the bacon in the butter on medium heat until crispy. Add the corn and red bell pepper to the pan, and continue cooking until the pepper is tender. Finally add the collard greens to the pan and stir together, mixing thoroughly. When collard greens are hot, season with salt and pepper.

Guajillo Blackberry Sauce

courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

  • 1/4 lb dried Guajillo peppers, soaked in warm water
  • 1 red onion, medium diced
  • 1/2 lb fresh tomato, chopped
  • 4 cloves garlic, sliced
  • 4 cups veal stock
  • 1 ½ cups J. Lohr Estates Los Osos Merlot
  • 1/4 cup black raspberry purée 1 tsp salt
  • 1 Tbsp butter

In saucepot, caramelize peppers, red onion, tomato, and garlic. Deglaze pan with J. Lohr Estates Los Osos Merlot. Add veal stock and blackberry purée, and reduce. Season with salt and pepper. Mount with butter and pass through a fine strainer.

Toasted Cumin Seed Crusted Tuna

Courtesy of Chef Andy Brooks, Chef at Brooks Restaurant, Ventura, California

Serves 4

  • 4 Tbsp toasted cumin seeds           
  • 4  6 oz  pieces Ahi tuna
  • 2 tsp salt                   
  • 2 tsp black pepper
  • 1 Tbsp olive oil

In a small sauté pan, toast cumin seeds until golden brown, let cool and grind. Add salt and pepper to the crushed cumin seeds. Coat the tuna in the spice mixture. Heat olive oil on medium-high heat and sear the tuna to rare. Serve on top of collard greens and drizzle with sauce.

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