Entrée

Seared Scallops with Quinoa Salad and Sauce Vierge

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

Serves 4

Quinoa Salad

  • 1 cup organic quinoa
  • 1 Tbsp extra virgin olive oil
  • 1 Roma tomato, seeded and chopped
  • 2 Tbsp chopped green onion finely chopped (garnish)
  • 1 Moroccan preserved lemon, chopped
  • 1 lemon, juiced
  • 2 Tbsp each red bell pepper and green onion
  • 3 sprigs Italian parsley, finely chopped

Soak quinoa in water for 15 minutes, then rinse. In a small saucepan, combine 2 cups of water with the quinoa and cook until liquid is absorbed. Remove lid, fluff with a fork and let cool. In a mixing bowl combine quinoa with olive oil, tomato, green onion, Italian parsley, preserved lemon, lemon juice and sea salt to taste.

Can be prepared 1 day ahead.

Sauce Vierge

  • 8 Tbsp extra virgin olive oil (fruity and unrefined, if possible)
  • 1 tsp fresh tarragon, chopped
  • 3 leaves fresh basil, minced
  • 6 chives, chopped
  • 1 Roma tomato, seeded and chopped
  • sea salt
  • 8 sprigs Italian parsley, chopped
  • ½ fresh lemon, segmented and chopped
  • 1 Tbsp capers, minced
  • 1 shallot, peeled and chopped
  • 1 pinch Espelette pepper, optional
  • 4 oil-cured black olives, seeded and chopped

Combine all ingredients in a small mixing bowl. Season to taste.

Scallops

  • 12 large scallops
  • Espelette pepper (optional) and sea salt to taste

Season scallops with sea salt and dust with Espelette pepper. Heat sauté pan and add 1 Tbsp of olive oil. Sear scallops on each side for 2 minutes or more, depending on desired doneness.

To Serve

Spoon quinoa salad onto a salad plate and top with 3 scallops. Drizzle with the sauce vierge and garnish with optional chopped green onion and diced red bell pepper. Enjoy with a delicious glass of J. Lohr Carol’s Vineyard Sauvignon Blanc!

Latino Short Rib Tapas with J. Lohr Estates Falcon’s Perch Pinot Noir

recipe courtesy of Chef Beni Velazquez, Chef/Partner at Bar & Bistro at the Arts Factory, Las Vegas, Nevada

Serves 4

Short Ribs

  • 2 lbs boneless short ribs
  • 1 Tbsp olive oil
  • 1 Tbsp garlic, chopped
  • ¼ cup shallots, chopped
  • ¼ cup orange juice
  • 1 Tbsp lemon juice
  • 1 Tbsp lime juice
  • 1 cup canned tomatoes, chopped
  • 2 tsp fresh thyme
  • 1 Tbsp fresh rosemary, chopped
  • 1 Tbsp Italian parsley, chopped
  • 1 cup chicken stock
  • 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir
  • 1 Tbsp unsalted butter
  • 2 Tbsp roasted peppers, diced–optional garnish
  • 2 Tbsp parsley, finely chopped–optional garnish

Pan-sear the short ribs with the olive oil. Add the garlic and shallots and cook for about 2 minutes. Then add citrus juices, tomatoes, herbs and stock. Cook for another 2 minutes and then add the J. Lohr Pinot Noir. Cover and place in a 325°F oven for 1 hour. Cook until fork-tender, remove meat and keep warm. Place cooking pan back on the stove and reduce the liquid by half. Whisk in butter at the end.

Polenta

  • 1 cup polenta
  • 4 cups chicken stock
  • 3 Tbsp heavy cream
  • 1½ Tbsp Maytag blue cheese
  • 1 Tbsp unsalted butter

In a medium saucepan, bring chicken stock and cream to a simmer. Slowly whisk in the polenta and cook slowly for 45 minutes over low heat, stirring often to prevent sticking. Stir in the butter and cheese, and keep covered until ready to serve.

To Serve

Spoon polenta onto four dinner plates, divide the short ribs between the plates and top with sauce. Can be garnished with roasted diced peppers and fresh chopped parsley. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir.

Shrimp Ceviche Salad with J. Lohr Estates Riverstone Chardonnay

recipe courtesy of Chef Beni Velazquez, Chef/Partner at Bar & Bistro at the Arts Factory, Las Vegas, Nevada

Serves 4

  • 4 shrimp (16/20 size), peeled and cleaned
  • ¼ cup J. Lohr Estates Riverstone Chardonnay
  • 1 Tbsp orange juice
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • 1 Tbsp shallots, thinly sliced
  • 1 clove garlic, thinly sliced
  • ½ tsp fresh cilantro
  • ½ tsp roasted red pepper, small dice
  • ¼ jalapeño pepper, thinly sliced
  • 1 pinch chili flakes
  • 1 cup baby arugula
  • ¼ tsp fresh thyme

Place shrimp in a saucepan and cook with J. Lohr Estates Chardonnay, citrus juices, shallots and garlic for 2 minutes. Place to the side and let cool, and save the remaining liquid. In a small bowl, combine the rest of the ingredients except for the arugula and fresh thyme. Slice the whole shrimp in half and place in the mix along with the remaining liquid, then cover and place in the refrigerator for about 30 minutes. When ready to serve, place the arugula on a small salad plate and spoon the shrimp mixture on top. Garnish with the fresh thyme, and serve with a delicious glass of J. Lohr Estates Riverstone Chardonnay!

Pan Roasted Day Boat Scallops with J. Lohr Estates Bay Mist Riesling Red Pepper Jam and Crispy Pancetta Rounds

recipe courtesy of Chef Anthony Trobiano, Chef at Surfs Out, Kismet, New York

Serves 4

  • 12 large day boat scallops
  • Salt and white pepper to taste
  • 2 Tbsp olive oil

Preheat oven to 425°. Pat scallops dry and season with salt and pepper. Heat 2 Tbsp of olive oil in a heavy, ovenproof skillet and add scallops. Sear both sides and then cook in hot oven for 4 minutes.

Red Pepper Jam

  • 4 red peppers, julienned
  • 2 Tbsp onions, chopped
  • 2 Tbsp olive oil
  • 2 tsp thyme, chopped
  • 1 cup J. Lohr Estates Bay Mist Riesling
  • ¼ cup white balsamic vinegar
  • 2 tsp Dijon mustard
  • 2 Tbsp sugar
  • 2 Tbsp olive oil
  • dash nutmeg
  • 2 tsp honey
  • salt and white pepper

In a medium sauté pan, sauté peppers and onion in the oil until very soft, about 20 minutes. Add the remaining ingredients, cook over medium heat until almost all the liquid is reduced. Season with salt and pepper.

Pancetta Rounds

  • 4 slices pancetta, thinly sliced

In a medium sauté pan, sauté peppers and onion in the oil until very soft, about 20 minutes. Add the remaining ingredients, cook over medium heat until almost all the liquid is reduced. Season with salt and pepper.

To Serve

Remove scallops from oven and divide between four soup plates. Place a quarter of the jam in the center of the scallops and top with a pancetta round poking out of the jam. Serve with a chilled glass of J. Lohr Estates Bay Mist White Riesling.

J. Lohr Estates Falcon’s Perch Pinot Noir Chops

recipe courtesy of Chef Anthony Castelli, Chef/Owner at La Parma II, Huntington, New York

Serves 4

  • 12 baby lamb chops
  • 2 Tbsp olive oil
  • salt and pepper

Rub the olive oil all over lamb chops and season with salt and pepper. Grill the lamb chops for 8-10 minutes for medium rare. Meanwhile, prepare the sauce.

Sauce

In a medium saucepan, melt butter and add the shallots. Cook shallots over medium heat until softened, then add the flour and stir to combine. Slowly whisk in the wine, honey, 2 Tbsp of the pineapple, hot pepper and sprig of rosemary. Simmer and reduce sauce for 20 minutes, then remove the rosemary sprig. Season with salt and pepper.

To Serve

Place 3 grilled lamb chops on each plate and spoon a quarter of the sauce over each serving. Sprinkle with remaining pineapple and serve with a delicious glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Riverstone Scallops

recipe courtesy of Chef Anthony Castelli, Chef/Owner at La Parma II, Huntington, New York

Serves 4

  • 1 lb large scallops (save shells)
  • 1 Tbsp olive oil

Heat olive oil in a sauté pan, sear scallops over high heat on both sides and set aside.

J. Lohr Estates Riverstone Chardonnay Sauce

Melt butter in a medium sauté pan; add 1 tsp of flour and the chopped shallots. Sauté until shallots are golden. Add the J. Lohr Estates Chardonnay and rosemary sprig and simmer for 10 minutes. Discard rosemary, add the lemon juice and whisk in a touch more butter to smooth out the sauce.

To Serve

Place scallops in the shells, arrange on plates and spoon sauce over each scallop. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay.

Grilled Lamb Chop with Chardonnay Pear Chutney

recipe courtesy of Chef Alfredo Malinis, Chef at Level Small Plates Lounge, Annapolis, Maryland

Serves 4

  • 12 baby lamb chops
  • fresh herbs, finely chopped (optional)
  • 2 Tbsp extra virgin olive oil
  • salt and pepper

Generously coat the lamb with olive oil and season with salt and pepper, then either grill or oven-roast. If grilling, cook lamb chops on the grill for 8 to 10 minutes for medium-rare. If ovenroasting, first heat a small amount of oil in a cast iron frying pan on the stove top, and place chop flat-side-down in the pan. Allow each side to cook undisturbed for 2 to 3 minutes. Remove from the pan and place in a 350°F oven. Roast for 6 to 7 minutes for medium-rare.

Poached Pears

In a large saucepan, add wine, water, sugar and cloves. Heat to a simmer. Carefully place pears into liquid and cover. Poach gently until there is no resistance when pierced with a skewer.

Pear Chutney

  • 5 poached pears, medium diced
  • 1 cup red onion, thinly sliced
  • 1 cup celery, chopped
  • 1 cup dried cherries, chopped
  • 2 Tbsp butter
  • 1 cup J. Lohr Arroyo Vista Chardonnay

Place all ingredients in a medium sauté pan and cook over medium-low heat. Cook until liquid is almost gone, approximately 25 to 35 minutes.

To Serve

Arrange three lamb chops on each plate and top with the Chardonnay Poached Pear Chutney. Enjoy with a glass of J. Lohr Arroyo Vista Chardonnay.

Crispy Braised Pork Belly

 

recipe courtesy of Chef Ryan Swarthout, Robert’s Restaurant, Paso Robles, CA

Pork Belly

  • 1 slab of unsmoked and uncured bacon (pork belly)
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup J. Lohr Tower Road Petite Sirah
  • 4 cups beef stock
  • Pork Belly Sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1 pinch chili flakes
  • 1 tsp lemon juice
  • 1 cup braising liquid

Preheat oven to 375°F. Heat 1 Tbsp olive oil over medium-high heat in a straight-side sauté pan. Season both sides of the pork belly with salt and black pepper. Brown both sides in the heated pan, about 5 to 7 minutes. Remove pork belly and set aside. Add the chopped onion, carrot, and celery to the pan and sauté until tender. Deglaze pan with the J. Lohr Petite Sirah and reduce by half. Add the pork belly and the beef stock. Cover with a lid, place in the oven and braise for 3 hours.

Remove pork belly after cooking. Set aside and strain the braising liquid. Skim and discard any excess fat and reserve remaining liquid for sauce. When the pork belly is cool enough to handle, cut into 6 equal portions. Heat 2 Tbsp of olive oil over medium-high heat. Work in batches. Add the pork belly to the hot pan and crisp on each side about 5 minutes. Place the crispy pork belly on a serving platter and keep warm. In a separate pan, add all the ingredients for the sauce and bring to a boil. Reduce sauce until thick, and serve over the pork belly.

Enjoy with a glass of J. Lohr Tower Road Petite Sirah!

Goat Cheese, Walnut & Wild Mushroom stuffed Chicken Breast Served with Late Harvest Riesling Butter Sauce

recipe courtesy of Ken Fanning, J. Lohr Paso Robles Wine Center staff

Serves: 4

Prepare chicken breasts for stuffing by rinsing and drying with towel. Carefully using a small sharp knife, ease the blade into the top end of the breast at its thickest part. Gently work the small sharp knife into the breast in such a manner as to create a small pocket within the breast, while at the same time, maintaining a small entry in which the stuffing will be inserted with a teaspoon. When complete, keep chilled while stuffing is prepared.

  • 4 natural breasts of chicken (lower wing bone on French style, with skin on optional)
  • 6 Tbsp extra virgin olive oil
  • 1 medium shallot – finely chopped
  • 1 clove fresh garlic – finely minced
  • 2 tsp fresh thyme – finely chopped
  • 1 cup mushrooms (chanterelle, porcini, white, etc.) – thinly sliced
  • ¼ cup lightly toasted walnuts – medium chopped
  • 6 oz fresh goat cheese - crumbled
  • ½ cup J. Lohr Late Harvest White Riesling
  • 1 Tbsp white balsamic vinegar
  • ¾ cup low sodium rich chicken stock
  • 3 Tbsp sweet whole butter (preferably Plugra)
  • Salt & pepper to taste

Prepare the stuffing. In a sauté pan add 2 tablespoons of olive oil, caramelize the shallot, add the garlic near the end and just as the aroma of the garlic is released, add the fresh thyme and stir. Remove from heat to cool. In a separate sauté pan, add 2 tablespoons of olive oil and cook the mushrooms until golden and moisture removed. Season with salt and pepper and remove from heat to cool. In a large bowl, mix the goat cheese, shallot mixture and mushrooms just until blended yet not over mixed. Check seasoning and if necessary. Season to taste.

Stuff the breasts equally with the shallot, goat cheese and mushroom mixture filling them nicely. Chill for 30 minutes. Preheat oven to 375 degrees. In a large sauté pan, add 2 tablespoons of olive oil and sear the chilled breasts until golden on both sides. Transfer to oven safe pan and roast in oven for 12 – 14 minutes until sizzling and cooked through hot.

Using the sauté pan from browning the chicken and reducing the heat, add the white balsamic vinegar and J. Lohr Late Harvest White Riesling, deglazing the fond (golden proteins at the pans bottom) and reduce to 1/3. Add rich chicken stock and reduce to ½. Reduce heat to slight simmer (low) and add the whole butter, melting. Season to taste and set aside on warm part of stove. Remove cooked chicken and slice on bias into 4 slices with bone neatly connected.

Serve sliced chicken slightly separated on parsnip smashed potatoes, fresh cooked collard greens and top with ¼ quarter portion of the J. Lohr Late Harvest White Riesling butter sauce.

Carolina Braised Painted Hills Beef Short Ribs

recipe courtesy of Chef Richard S. Zinser, Executive Chef at Di Valletta Restaurant, Greensboro, North Carolina 

Serves 4 to 6

  • 3 lbs boneless beef short ribs, cut into 6-7 oz rectangles
  • 1 orange, quartered 
  • 1⁄2 cup kosher salt
  • 2 sprigs sage 
  • 1⁄4 cup coarse cracked pepper
  • 2 sprigs rosemary 
  • 1⁄2 yellow onion, peeled and quartered
  • 1⁄2 cup tomato paste 
  • 1 carrot, peeled and chopped
  • 1⁄2 bottle J. Lohr Estates Seven Oaks Cabernet 
  • 2 celery stalks, chopped
  • 1 cup honey
  • 1 jalapeño pepper, halved

Preheat oven to 300°F. Generously coat all sides of short ribs with salt and pepper, and sauté on high for two minutes per side. Place all remaining ingredients in a heavy-bottom pan large enough to allow two inches on each side and four inches from the top. Place short ribs into the pan on top of the vegetables, then cover with water, leaving two inches from the top of the pan. Cover pan with aluminum foil and cook for three and a half to four hours.

Cabernet-Olive Jus

  • 1⁄2 cup shallots, minced 
  • 2 Tbsp kosher salt 
  • 1 sprig rosemary
  • 1 Tbsp cracked pepper 
  • 1 bottle J. Lohr Estates Seven Oaks Cabernet
  • 1 1⁄2 cups kalamata olives, pitted 
  • 1 cup sugar

In medium saucepot, sauté shallots and rosemary for two minutes. Add the J. Lohr Estates Cabernet, sugar, salt, pepper and olives. Reduce on low heat until syrupy, approximately one hour. Reserve for later.

Risotto

  • 2 cups carnaroli rice (generic Arborio may be substituted) 
  • 1⁄2 yellow onion, diced 
  • 1⁄2 cup olive oil 
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 cup J. Lohr Estates Riverstone Chardonnay 
  • 3 cups water, divided into 
  • 3 1-cup portions 
  • 3 cups oyster mushrooms, chopped 
  • 1 cup dried figs, quartered
  • 2 cups spinach, stems removed

In medium saucepan, sauté onion and rice in oil for five minutes until translucent, then add salt and pepper. Add J. Lohr Estates Chardonnay and one third of the water. Cook on medium heat, stirring constantly until water has cooked out. Repeat process with remaining water. After adding the final batch of water, add mushrooms, figs and spinach, and cook until creamy.

Plating

Spoon risotto onto center of plate, place short rib on top of risotto, and spoon sauce over and around. Open a bottle of J. Lohr Estates Seven Oaks Cabernet and enjoy!
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