J. Lohr Estates Riverstone Chardonnay

Jumbo Maine Scallops and Wild White Shrimp, Saffron, Roasted Red Pepper and Fava Bean Risotto

recipe courtesy of Chef Yvon Goetz, Executive Chef/Partner of The Winery Restaurant, Tustin, California

Serves 4

  • 1/3 cup extra virgin olive oil            
  • 8 large Maine sea scallops
  • 14 oz Arborio rice                
  • 1/2 cup fava beans, blanched
  • 1 large onion, thinly sliced            
  • 3 red peppers, roasted, peeled and sliced in strips
  • 2 cloves garlic, chopped                    
  • 1 Tbsp basil, thinly chopped
  • 2 pinches saffron threads                
  • 3 oz butter
  • 2/3 cup J. Lohr Estates Riverstone Chardonnay       
  • 1/2 cup Parmesan cheese, grated
  • 2 ½ cups chicken or vegetable stock            
  • salt and pepper
  • 12 large white shrimp, peeled and deveined

Heat up olive oil in a saucepan over medium-high heat. Add the onion and garlic, and cook for 2 minutes. Add the rice, salt, and pepper, and cook for another 2 minutes. Add the J. Lohr Estates Chardonnay and cook until all the wine is reduced. Add the stock and saffron, and cook until the rice is al dente. Add the red pepper strips and fava beans, and stir until hot. Remove from heat and add butter, Parmesan, and chives. The consistency should be a little soupy. Check the seasoning and adjust to taste.

Season the scallops and shrimp with salt & pepper, and sauté with olive oil in a non-stick sauté pan. Cook each side for a maximum of 2 minutes. Do not overcook or they will both be tough and chewy.

On a large dinner plate, scoop the risotto and arrange the shrimp and scallops on top. Garnish with fresh basil or other fresh herbs. Serve with a glass of J. Lohr Estates Riverstone Chardonnay and enjoy!

Brie Baked Artichoke with J. Lohr Estates Riverstone Chardonnay Cream

recipe courtesy of Chef Tony Baker, Chef of Montrio Restaurant, Monterey, California

Serves 4

  • 4 large artichokes, cooked           
  • 8 oz Brie cheese, cut into small squares
  • 1/2 cup shallots, chopped           
  • 1 Tbsp olive oil
  • 1/4 cup white wine vinegar               
  • 2 oz mustard, whole grain       
  • 3/4 cup J. Lohr Estates Riverstone Chardonnay       
  • 1/2 oz horseradish, hot
  • 1/2 cup heavy cream                   
  • 1 Tbsp lemon juice
  • 8 oz unsalted butter, diced               
  • salt and pepper to taste

Artichoke Preparation:
Trim the stem from the artichoke so it can sit up; remove the furry choke from the heart if it hasn’t already been removed. Gently separate the leaves and place the cheese randomly throughout the artichoke (2 oz per choke). Place in a 350ºF oven for 15 minutes, until the artichoke is hot and the Brie is nice and soft. Remove the artichoke from the oven and pour generous amounts of the Chardonnay cream sauce (recipe below) over the choke and serve with grilled bread.

Chardonnay Cream Sauce:
In a saucepan, sweat the shallots in the olive oil, add the vinegar and bring to a simmer. Add the wine and gently simmer for 3 minutes. Add the cream and bring to a simmer, then gradually whisk in the butter on low heat. When all of the butter is incorporated, add the mustard, lemon and horseradish. Season with salt and pepper to taste. Note: The sauce is intended to be served immediately after preparation.

Chef’s comment: This is a banging share appetizer! Who said wine and artichokes don’t go together? While the sommeliers are weeping, I’m sipping a deliciously chilled glass of J. Lohr Estates Chardonnay while peeling leaf after leaf of rich cheesy goodness!

Lolly’s Roast Chicken with Sage Stuffing

recipe courtesy of Chef Tim Tavolar, Chef of Nepenthe Restaurant, Big Sur, California

Serves 4 to 6
Chicken in Brine:

  • 2 fresh California fryers (split, with backs removed)   
  • 1 qt water                   
  • 1 bottle J. Lohr Estates Riverstone Chardonnay       
  • 1/4 cup brown sugar               
  • 1/4 cup salt                       
  • 4 cloves garlic
  • 1 bunch thyme                       
  • 2 bay leaves
  • 1 bunch rosemary                   
  • 2 lemons, halved and squeezed

Combine all ingredients for the brine in a large container. Rinse chickens and place in brine. Leave for a minimum of 8 hours and up to 24 hours.

Sage Stuffing:

  • 2 Tbsp butter                       
  • 1 lb unseasoned croutons
  • 1 large yellow onion, diced               
  • 1 cup J. Lohr Estates Riverstone Chardonnay
  • 3 ribs celery, peeled and diced               
  • salt and pepper
  • 1 bunch fresh sage, finely chopped

Sauté onions and celery in butter until soft. Add J. Lohr Estates Chardonnay and simmer until alcohol is removed. Add sage and croutons, and toss until celery and onions are evenly distributed. Place in a roasting pan so that stuffing is 1” to 2” deep. Remove chickens from brine and pat dry. Season with salt and pepper, and coat lightly in olive oil. Lay chicken halves skin-side-up on top of the stuffing. Roast at 350° until skin is golden brown and internal temperature reaches 160°F. Enjoy with J. Lohr Estates Riverstone Chardonnay!

Butter Poached Scallops on Sugar Snap Risotto with Vanilla Poached Pears

recipe courtesy of Chef Ryan Stewart, Executive Chef of Farmstead 303, Decatur, Georgia

Serves 4
Pears:

Boil in saucepan for 10 minutes until barely tender.

Risotto:

  • 1 Tbsp shallots, minced                   
  • 1 Tbsp butter   
  • 1 Tbsp garlic, minced                   
  • 1 oz grated Parmesan cheese
  • 2 cups Arborio rice                   
  • salt and pepper to taste
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 10 sugar snap peas
  • 4 cups low-sodium vegetable stock   

Sauté shallots and garlic on medium heat, then add rice and J. Lohr Estates Chardonnay. Bring to a boil and stir constantly until liquid is fully absorbed. Add vegetable stock and bring to a boil again, stirring constantly until liquid is fully absorbed. Make sure rice is tender—add more stock in small amounts if additional cooking is needed. Remove from heat, and add 1 tablespoon butter, 1 oz grated Parmesan cheese, and salt and pepper to taste.

Remove strings from 10 sugar snap peas and blanch one minute to keep crunchy. Slice 1/2 inch thick and add to risotto.

Scallops:

  • 1 lb butter                       
  • 2 sprigs thyme
  • 1 clove garlic, diced                   
  • 12 large sea scallops
  • 1 tsp salt                   

Melt butter in a saucepan over medium heat, then add garlic, salt and thyme. Adjust heat to low until warm, but not hot enough to separate the butter. Place sea scallops in the butter and increase heat to med-low. After 5 minutes, turn scallops over, and continue to cook another 5 minutes. Then remove scallops and place on paper towel.

Assembly:
Using four plates, place 1/4 of risotto in middle of each plate. Put 3 scallops around the risotto. Slice pears and place on top of scallops and risotto. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!
 

Hong Kong-Style Sea Bass

recipe courtesy of Chef Robert Holley, Executive Chef of Atlanta Fish Market, Atlanta, Georgia

Serves 2

  • 2 portions sea bass (approx. 8 oz each)

Soy Broth:

  • 4 oz light soy sauce               
  • 2 oz water
  • 3 oz dry sherry wine               
  • 2 Tbsp sugar

Combine all ingredients, and bring to a boil.

  • 2 Tbsp ginger, fine julienne           
  • 2 Tbsp olive oil           
  • 2 Tbsp scallions, fine julienne           
  • 1 lb fresh spinach, washed and stemmed
  • 2 Tbsp sesame oil               
  • salt and pepper to taste

Steam or sauté the sea bass. In sauté pan, sweat spinach in sesame and olive oil and season with salt and pepper. For plate presentation, place a bed of spinach in a soup bowl, rest sea bass on top of spinach, and garnish with the remaining ginger and scallions. Pour soy broth over fish and serve with sticky rice and chopsticks. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Chardonnay-Cured Sardine, Cucumber, Baby Golden Beet and Mint Salad

recipe courtesy of Chef Lewis Rossman, Executive Chef of Atlanta Fish Market, Atlanta, Georgia

Serves 2

  • 3 Chardonnay-cured sardine fillets (recipe follows)   
  • 5 cooked golden baby beets, halved
  • 1/2 cup diced English cucumber               
  • 2 leaves fresh mint, chiffonade
  • salt and pepper to taste

Mix all ingredients together in a bowl and season with salt and pepper. The sardines should have enough residual oil on them to dress the salad. If necessary, add a little extra virgin olive oil.

Chardonnay-Cured Sardines:

  • 1 lb fresh sardine fillets                   
  • 1 tsp fennel seed, whole       
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 2 Tbsp kosher salt
  • 1/2 cup white wine vinegar               
  • 1 Tbsp sugar       
  • 2 bay leaves, broken                   
  • 12 black peppercorns, whole       
  • juice and peel of 1 orange               
  • extra virgin olive oil to cover sardines

In a mixing bowl, whisk together all of the ingredients except the sardines and olive oil. Place the sardine fillets skin side up in a container and pour the mixture over the top. Place plastic wrap on the surface of the sardines to assure that they are covered by the liquid. Place in the refrigerator overnight. The next day remove from the liquid and pack tightly in a small container. Cover the sardines with a high quality extra virgin olive oil. The sardines are now ready to eat or store for up to 2 weeks. Serve with a glass of J. Lohr Estates Riverstone Chardonnay!
 

Soft Shell Crabs with Sweet Corn/Baby Carrot Hash

recipe courtesy of Chef John Livera, Executive Chef of The Montville Inn, Montville, New Jersey

Serves 4

  • 12 fresh soft shell crabs, cleaned, with top shell removed

Sauce:

  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 1 pinch garlic powder
  • 1 bunch fresh thyme, minced with stems removed       
  • 1 lemon
  • 1 bunch fresh chives, minced               
  • 1/2 cup cream
  • 1 ripe tomato, diced                   
  • 1 lb butter

Preheat oven to 450°F. In medium saucepan on medium heat, reduce J. Lohr Estates Chardonnay by half. Turn heat to low and whisk in butter, creating a beurre blanc. Add some of the diced tomato, minced thyme, chives, a touch of garlic powder and the juice of half a lemon. Season with salt and pepper.

Lay cleaned soft shell crabs onto a cookie tray lined with aluminum foil, placing a dollop of butter atop each crab. Bake for 6 to 8 minutes in the preheated oven. Do not place crabs in oven until sauce is done.

Sweet Corn/Baby Carrot Hash:

Start as soon as the crabs are placed in the oven. Keeping all ingredients separate, slice fingerling potatoes into coins. Blanch baby carrots, shock in ice bath. Shave corn from ears. Heat a large sauté pan with 4 tablespoons olive oil until oil is smoking, then add fingerling potatoes. Cook until the potatoes brown on each side, then add the shaved corn. Toss together in the pan for about a minute and deglaze with 1/4 cup J. Lohr Estates Chardonnay. Add baby carrots, toss, season with salt and pepper, then turn heat off.

Lay out four plates, placing four equal amounts of hash in the center of each plate. Place three crabs on top of the hash, and spoon sauce over each crab. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Chardonnay Sauce

recipe courtesy of Chef Frank Campo, Chef of Mart Anthony’s Restaurant, Chicago, Illinois

Makes 1 ½  cups of sauce

  • 3 cloves garlic, chopped                   
  • 1/2 cup chicken broth
  • 2 Tbsp olive oil                       
  • 1/2 cup parsley, chopped
  • 1 cup J. Lohr Estates Riverstone Chardonnay       
  • 1 Tbsp butter
  • salt and pepper to taste

Sauté garlic in extra virgin olive oil. Add J. Lohr Estates Chardonnay, butter, chicken broth, parsley, and a pinch of salt and pepper to taste.

Suggested use—over linguine with seafood, paired with a glass of J. Lohr Estates Riverstone Chardonnay!

Butter-Poached Maine Lobster With Sweet English Pea Puree, Morel Mushroom Ragout & Spring Flowers

recipe courtesy of Chef Collin Crannell, Executive Chef of the Lobster Restaurant, Santa Monica, California

Serves 4

  • 4 Maine lobsters (approx. 2 lbs each)           
  • 2 bay leaves
  • 2 lemons, sliced                       
  • 1/4 cup kosher salt
  • 1 carrot, sliced                       
  • 2 ½ gal water, cold
  • 1 Spanish onion, sliced

Place all ingredients except for the lobsters in a large stock pot over high heat and bring to a boil for 10 minutes. Place the lobster in the water for 3 minutes. Remove and immediately plunge into ice water for 15 minutes.

Remove the claws, elbows and tail from the body, and pull the head shell away from the legs. Reserve the head for decorating the plate. Using kitchen scissors, cut down the middle of the tail shell, being careful not to cut the meat. Remove the tail meat, then cut the shell of the elbow and claw, and remove the meat carefully. Hold in the refrigerator. (This can be done the day before.)

  • 6 lbs butter, unsalted 
  • 3 sprigs rosemary

Cut the 6 lbs of butter into cubes and place along with the rosemary into a tall saucepan over very low heat. As the milk solids start to separate, skim off the white from the surface, (this may take 30 to 40 minutes). Do not boil. (If the bottom of the saucepan begins to burn, pour into another pan.)

Morel Mushroom Ragout:

  • 1 ½ lbs morel mushrooms, cleaned and halved (or substitute any wild mushroom)        
  • Juice of 1 lemon       
  • 2 cups chicken stock
  • 2 medium shallots, minced               
  • 1/4 cup olive oil
  • 2 garlic cloves, minced                   
  • 5 Tbsp butter, unsalted
  • 1 ½ cups J. Lohr Estates Riverstone Chardonnay       
  • salt and pepper, to taste

Heat a large sauté pan over high heat for 30 seconds. Add the olive oil, followed by the morel mushrooms. Sauté for 10 minutes, then add the shallots, garlic and 1 tablespoon butter, and cook for another 5 minutes. Season with a few pinches of salt and pepper. Add the J. Lohr Estates Chardonnay and reduce by half, then add the chicken stock and butter. Reduce by half again, then add in the lemon juice and season with salt and pepper to taste. Keep warm.

Sweet English Pea Purée:

  • 2 cups + 1 ½ cups English peas, shucked  (or substitute frozen organic)       
  • 4 cups water, cold                
  • 1/4 cup + 2 Tbsp extra virgin olive oil
  • 1/2 cup Yukon potato, peeled and diced           
  • salt and pepper to taste   
  • 1/2 cup leeks, white section only, diced

Bring a pot of water to a boil, and add a hand full of salt. Have a bowl of ice water ready. Place the 3 ½ cups of peas into the water for 1 minute or until tender, then plunge into the ice water. When the peas are cold, strain them, and then run cold water through the peas until the ice cubes are melted. Separate into 2 cups and 1 ½ cups.

Using a small sauce pan over medium heat, add 2 tablespoons of olive oil and then the leeks. Slowly sweat the leeks until translucent. Add potatoes and water, and turn the heat to medium-high and bring to a boil. Reduce by half, then add the 2 cups of peas and place all into a blender. Using a kitchen towel folded over, hold down the blender lid (be very careful!) and quickly pulsate on and off until the mixture has momentum. Then turn on the blender, open the lid, and add the 1/4 cup of extra virgin olive oil. Season to taste. Keep warm.

Cooking the Lobster:
Place the lobster in the tall pan of melted butter, gently stir and cook for 8 minutes. DO NOT BOIL.

Plate Presentation:
While the lobster is cooking, add the remaining 1 ½ cups of peas to the morel mushroom mixture. Place the pea puree on a plate and spread out into an oval bed. Put the morel mushroom ragout in the middle. Remove the lobster from the butter, and place the lobster tail on top with the knuckles and claws around the plate. Garnish with some spring flowers and good quality Italian extra virgin olive oil. Trim the lobster head and place near the lobster tail. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Roasted Miso Orange Black Cod

recipe courtesy of Chef Claude Gaty, Chef of Top of the World, Stratosphere Hotel, Las Vegas, Nevada

Serves 4

  • 4 pieces (7 oz each) black cod (aka sablefish or butterfish), skin off and deboned
  • 12 oz cleaned baby spinach
  • 12 baby carrots, pre-steamed with tops removed and sliced lengthwise
  • 1 clove garlic, peeled and finely chopped
  • 1 ½ oz fresh ginger, peeled and finely chopped
  • 3 Tbsp olive oil
  • sea salt and ground white pepper
  • Miso Orange marinade (recipe below)
  • Ponzu Butter sauce (recipe below)
  • Optional: finely chopped yellow and red peppers, fresh sprigs of chive for garnish

Miso Orange Marinade:

  • 3 cups Mirin rice wine                   
  • 6 oz sake
  • yellow miso paste                   
  • 6 oz orange juice

Combine all marinade ingredients and bring to a boil. Whisk the liquid so the miso paste is well dissolved. Cool off completely, then cover prepared cod with marinade and refrigerate overnight.

Ponzu Butter Sauce:

  • 1 lb unsalted butter, cut into pieces           
  • 1/2 tsp Japanese yuzu juice
  • 2 shallots, finely chopped               
  • 1 dash soy sauce (salt replacement)   
  • 2 stalks lemongrass, chopped               
  • 1 pinch ground white pepper
  • 2 sprigs fresh thyme, leaves removed           
  • 1 tsp olive oil
  • 3/4 cup J. Lohr Estates Riverstone Chardonnay       

In a sauce pan, using medium heat, warm up oil and sauté lemongrass, shallots, and thyme until shallots become translucent. Add J. Lohr Estates Chardonnay and reduce over medium heat to almost dry. Then, adjust temperature to low heat and whisk in butter until completely incorporated. Add yuzu juice, soy sauce and white pepper to taste. Filter the sauce through a fine mesh china cap and press the solids to extract the flavors. Reserve and keep warm, being careful not to break the emulsion.

Preheat oven to 425°F. Remove fish from marinade. Preheat olive oil in non-stick oven-safe skillet, and sear fish fillets on one side for a few seconds. Turn fillets over and place skillet in oven; cook for 8 minutes or until done. While the fish is cooking, warm up another skillet, add oil and sear chopped garlic. Add spinach leaves and cook until done, then season with salt and pepper. Remove excess water from spinach and keep warm. Remove fish from oven and sprinkle sea salt on top. Wipe the skillet clean and heat it up again.

Add oil and sear chopped ginger, then add the carrots and sauté for 45 seconds or till done. Season with salt and pepper.

For service, place spinach on the bottom of the plate and top with carrots. Add cod and sauce, then use garnish if desired. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

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