Entrée

Frank’s Steaks “Seven Oaks” Brown Sauce

recipe courtesy of Chef Nicholas Drossos, Chef at Frank’s Steaks, Jericho and Rockville Center, New York 

Serves 4 

  • 1⁄4 cup shallots, finely chopped
  • 1⁄4 tsp cracked black peppercorn 
  • 1 oz butter (1⁄4 stick)
  • 1 sprig fresh thyme 
  • 2 Tbsp flour
  • 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet 
  • 4 oz diced beef bone marrow
  • 1 1⁄2 cups beef stock
 
Melt butter in a sauce pan, then add flour to make a roux. Add beef stock and simmer. In a separate pan, sauté shallots for approximately two minutes, until transparent, then add to stock mixture, along with the J. Lohr Estates Cabernet. Reduce for approximately two to three minutes (to an essence). Add thyme and peppercorns, and reduce further for another two to three minutes.
 
In a separate pan, simmer diced bone marrow in water for three to four minutes. Drain water and add diced marrow to sauce and simmer for approximately two minutes. Serve over tenderloin or skirt steaks, and enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

Crispy Potato-Wrapped Braised Short Ribs

recipe courtesy of Chef  Leigh Hesling, Executive Chef at Green Valley Grill, Greensboro, North Carolina 

Serves 4

  • 8 lbs beef short ribs salt & pepper 
  • 4 cups J. Lohr Estates Seven Oaks Cabernet 
  • 6 oz celery, diced roughly 
  • 12 oz carrots, diced roughly 
  • 12 oz yellow onions, diced roughly 
  • 1⁄2 oz fresh rosemary sprigs
  • 6 oz shallots, cut in half 
  • 3 oz fresh garlic, whole cloves 
  • 12 oz bottle root beer 
  • 5 qts beef stock 
  • 2 russet potatoes duck fat for frying
 
Salt and pepper the short ribs liberally, and sauté in a very hot, deep-sided pan, browning on all sides. Remove ribs from the pan and add celery, carrots, onion, rosemary and shallots. Cook vegetables until they have caramelized. Deglaze the pan with the four cups of J. Lohr Estates Cabernet and reduce until approximately 90% of the liquid evaporates. Add root beer and short ribs, and cover with beef stock. Cook on stovetop, or in a 350°F oven, until meat falls off the bone (about one and a half to two hours). Remove ribs and debone. Save liquid.
 
Strain the liquid through a fine strainer several times until all particles are removed. Place liquid in a pan, reduce by 3⁄4 and reserve for service. Place each uncooked whole potato in a Japanese mandolin/turning slicer and create long, continuous potato strings. Each potato should yield enough to wrap two portions of short rib. Wrap each short rib portion with potato strings and drop into fryer filled with duck fat. Fry until golden and crispy. Serve with reserved braising liquid.
 
Serve the short ribs with crème fraiche mashed potatoes, haricot vert and a reduction of the braising liquid. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!
 
 
 

 

Braised Beef Shanks

recipe courtesy of Chef  Kevin Richardson, Chef at Omni Mount Washington Hotel, Bretton Woods, New Hampshire

Serves 4

Short Ribs 

  • 4 beef shanks, cross cut
  • 2 cups flour
  • 1 tsp salt 
  • 1 tsp pepper 
  • 1 cup oil 
  • 1 cup onions, diced 
  • 1⁄2 cup carrots, diced  
  • 1⁄2 cup celery, diced 
  • 4 garlic cloves, cut in half
  • 3 Tbsp tomato paste 
  • 1 cup J. Lohr Estates Seven Oaks Cabernet 
  • 4 cups beef stock
Aromatics
  • 2 bay leaves 
  • 2 stems thyme
  • 2 stems parsley 
  • 6 whole black pepper cloves
Method 
 
Combine the salt, pepper and flour together in a bowl. Dust the beef shanks in the flour mixture. In a large pan, heat the oil and sear the beef on both sides to a deep golden brown. Remove from the pan and reserve. Add the onions, carrots and celery, and cook until a deep golden brown, stirring occasionally. Add the garlic and tomato paste and cook for two minutes. Add the J. Lohr Estates Cabernet while scraping the bottom of the pan to remove the fond. Reduce the wine by half. Add the stock, then add the seared beef shanks, along with any juices that have come out. Bring to a simmer. Using a piece of cheesecloth, make a sachet with the bay leaves, thyme, parsley and pepper cloves. Add the sachet to the pan. Reduce the heat to a low simmer and cover with a lid or foil. Braise for 45 minutes at 325°F, then turn the shanks over in the liquid. Cover again and braise for an additional 30-45 minutes, or until fork-tender.
 
For the sauce

Remove the beef shanks from the liquid. Strain the remaining liquid into a small saucepot. Using a ladle or large spoon, skim the fat off the top. Reduce liquid until thick. Adjust the seasonings with salt and pepper to taste.
 
Parsnip Potato Puree
 
Combine 1 lb of parsnips with 1 lb of potatoes in a pot and cover with water. Bring to a simmer and cook until they are tender. When tender, strain out the water and return to the pot. Add one Tbsp of butter and 1/8 cup of cream. Mash parsnips and potatoes together until smooth. Add salt and pepper to taste.
 
Brussels Sprouts
 
Bring a pot of salted water to a boil. Cut the stem end off the brussels sprouts, and cut a cross in the stem 1⁄2 inch deep. Blanch the brussels sprouts in the boiling water for about five minutes, or until tender (but not mushy). Remove the brussels sprouts from the boiling water, then place in ice cold water to stop the cooking.
 
This will prevent overcooking and keep the bright green color. Cut each brussels sprout in quarters. This can be done ahead of time while the beef shanks are braising and reheated when ready to serve.
 
To serve
 
In a sauté pan, melt two Tbsp of butter. Add the brussels sprouts and cook until hot. Season with salt and pepper. Divide the parsnip potato purée evenly between four bowls. Gently place the beef shank on top of the purée. Spoon the brussels sprouts around the side of the plate. Ladle the sauce over the shanks, and enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!
 
 
 

 

“Seven Oaks” Braised Short Ribs with Sweet Potato Purée

recipe courtesy of Chef  Kevin Bertrand, Chef at The Tap House, Tuckahoe, New York

Serves 4 to 6

Short Ribs

  • 1 Tbsp cumin 
  • 1 Tbsp garlic powder 
  • 3⁄4 Tbsp ground anise 
  • 1⁄2 Tbsp ground black pepper 
  • 2 cups veal stock 
  • 2 cups J. Lohr Estates Seven Oaks Cabernet 
  • 2 Tbsp tomato paste 
  • 3 lbs boneless short ribs 
  • 2 carrots, roughly chopped
  • 1 Tbsp granulated sugar
  • 3 onions, roughly chopped 
  • 2 celery stalks, roughly chopped
 
Mix dry ingredients in a bowl and rub mixture on short ribs. Refrigerate for 24 hours prior to cooking. Season short ribs with salt and sear in a pan over medium heat. Once seared, remove short ribs and add celery, onions and carrots to pan. Add tomato paste, veal stock and J. Lohr Estates Cabernet Sauvignon to the vegetables and bring to a boil. Add the seared ribs back into the pan, completely covering the meat with the vegetable mixture. Bring to a boil, then cover and place in 300°F oven for approximately three hours.
 
Sweet Potato Puree
  • 8 sweet potatoes
  • 1⁄2 qt heavy cream 
  • 1⁄2 lb butter
  • 2 cloves garlic, minced
Bake sweet potatoes in 400°F oven until cooked through, approximately 45 minutes. In a medium sauce pot, reduce heavy cream and garlic. Peel potatoes and place in food processor with butter and heavy cream mixture. Blend to desired consistency. Serve sweet potato purée alongside short ribs and garnish with steamed baby beets, snow peas and radish sprouts. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!
 
 

 

Pan Roasted Sea Scallops

recipe courtesy of Chef  Jose Molina, Executive Chef at The Comus Inn, Dickerson, Maryland 

Serves 4

  • 20 large sea scallops 
  • 1 cup white seedless grapes 
  • 3 oz lardon, diced 
  • 8 brussels sprouts 
  • 10 fingerling potatoes
  • 1⁄4 cup J. Lohr Estates Seven Oaks Cabernet 
  • salt and pepper
  • olive oil 
  • small pat of butter

Vinaigrette

  • 1⁄4 cup sherry vinegar 
  • 2 Tbsp dijon mustard 
  • 2 Tbsp grainy mustard 
  • 4 Tbsp honey
  • 3⁄4 cup olive oil 
  • 1 Tbsp capers 
  • 1 tsp chopped chives

Method

Bring a small pot of salted water to a boil and add brussels sprouts. Cook until they are slightly tender, then cool them in an ice bath. Remove from bath and cut each one in half. In another small pot of water, bring fingerling potatoes to a boil and cook until al dente. Remove from the water and let cool. Once cool, cut each potato lengthwise in half.

Heat a frying pan with olive oil and butter. Pat scallops dry and season with salt and pepper. Sear them in the heated pan but do not overcrowd. Remove from the pan once caramelized on one side, and let scallops rest on a sheet pan. Drain any liquid out of the frying pan. In the same pan used to sear the scallops, sauté the lardon until crisp. Once crisp, remove the lardon from the pan and let rest on a paper towel. Drain some of the fat from the pan, but reserve a small portion to cook the potatoes.
 
Again in the same pan, sauté the fingerlings and brussels sprouts. When they start to caramelize, add grapes and lardon. Sauté for a few more minutes and then add the J. Lohr Estates Cabernet to deglaze the pan. Season the potato mixture with salt and pepper, if needed.
 
To serve, reheat the scallops in a 325°F degree oven until warmed through. Spoon some of the fingerling potato mixture onto the center of the plate and arrange the scallops around them. Drizzle dijon caper vinaigrette on the scallops.
 
Vinaigrette
 
In a mixing bowl, combine the sherry vinegar, mustard and honey. Slowly whisk in the olive oil in small amounts until the mixture is emulsified. Once combined, gently stir in capers and chives. Season the vinaigrette with salt and pepper, if needed. Enjoy with J. Lohr Estates Seven Oaks Cabernet!!
 
 

 

Crispy Skin Duck Breast

recipe courtesy of Chef  Jon Fortes, Executive Chef at Mimosa Grill, Charlotte, North Carolina 

Serves 4

  • 2 Tbsp unsalted butter 
  • 2 large eggs 
  • 1 tsp fresh sage, chopped 
  • 11⁄2 cups heavy cream 
  • 1⁄2 cup apple cider 
  • 1⁄2 cup light brown sugar, packed 
  • 1 Tbsp unsalted butter, melted 
  • 1⁄2 tsp salt
  • 1⁄2 tsp cinnamon 
  • 3 cups brioche, cubed 
  • 1⁄2 cup granny smith apple, diced 
  • 1⁄2 cup squash, diced 
  • 1⁄4 cup smoked cheddar 
  • 4 duck breasts (6 to 8 oz each, scored on the skin side) 
  • 4 oz smoked bacon, diced and cooked until crispy
Preheat the oven to 350°F. Grease pudding mold with butter.
 
In a large bowl, beat the eggs. Add the cream, sage, cider, sugar, melted butter, salt and cinnamon. Whisk to combine. Add the bread, apples and squash, and stir to combine. Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to one hour. Bake until the top is golden brown and the center is firm, about one hour. Top with smoked cheese and melt. Remove from oven and drizzle with cider butter (see below).
 
Cider Butter
  • 4 Tbsp unsalted butter 
  • 1⁄2 cup sugar 
  • 1⁄2 cup hard cider 
Reduce the cider and sugar until it coats a spoon. Whisk in cold butter.

Duck

Make approximately six small scores into the skin of the breasts and place in a large sauté pan over low heat. Render the fat for about 15 minutes, discarding it as it accumulates. Then turn up heat to medium high and sear until golden brown. Turn over and cook an additional two minutes, then remove the duck from the pan and allow it to rest for two to three minutes. Cut into very thin slices. Place on plate next to bread pudding, drizzle with cider butter, and sprinkle bacon pieces over all. Serve with a delicious glass of J. Lohr Estates Seven Oaks Cabernet. Enjoy!

 
 

 

Brandt Farms Sous Vide Hanger

recipe courtesy of Chef Jason Hensle, Executive Chef at Salt Creek Grille, Princeton, New Jersey

Serves 2 

  • 2 medallions (7 oz each) of Brandt Farms Hanger Steak
  • 1 pinch sea salt 
  • 1 sprig thyme
  • 3 slices garlic
Add above ingredients to a sealable pouch and cook Sous Vide (using vacuum-sealed plastic pouch and submerging in water bath) for 45 minutes at 136°F. Allow five minutes to rest, then grill over an open flame for two minutes on each side.
Cippolini Onion Marmalade
  • 1 cup cippolini onion, peeled 
  • 3 oz applewood smoked bacon 
  • 1 pinch chopped fresh thyme 
  • 1 pinch chopped fresh parsley
  • 1 pinch sea salt 
  • 1 pinch cracked black pepper 
  • 1 pinch sugar 
  • 1 tsp pomegranate molasses
Roast cippolini onion for approximately 15 minutes in a 350°F oven with the smoked bacon. Remove from oven and add herbs and seasonings; toss with molasses and set aside.
 
Lyonnaise Potatoes
  • 1 lb russet potatoes 
  • 1 Tbsp olive oil 2 onions, small dice 
  • 1 Tbsp chopped garlic
  • 1⁄4 cup butter 
  • 2 pinches sea salt 
  • 1 pinch pepper 
  • 1⁄2 Tbsp chopped parsley
Begin by sautéing olive oil, onions and garlic in a sauté pan over medium heat until golden brown, then set aside. Using a mandolin, slice potatoes thinly and begin to layer a small square ceramic roasting pan with the potatoes. Season with salt, pepper, onions and garlic until all potatoes have been used evenly. Sprinkle with parsley. Bake uncovered in oven at 350°F for approximately 35 minutes.
 
Cabernet Soy Reduction
  • 1 oz olive oil 
  • 1 sliced shallot 
  • 1 clove chopped garlic 
  • 2 cups J. Lohr Estates Seven Oaks Cabernet 
  • 1 sprig rosemary
  • 1 tsp honey 
  • 1 tsp chopped ginger 
  • 1⁄4 cup low-sodium soy sauce 
  • 2 Tbsp granulated sugar
Using a heavy bottom sauce pot, caramelize shallots and garlic in olive oil. Add the J. Lohr Estates Cabernet, rosemary, honey, ginger, soy sauce and sugar, and simmer over a low flame for 25 minutes, or until reduction coats the back of a spoon. Start with a generous spoonful of marmalade on the plate, then place the steak atop the marmalade. Add the potatoes on the side and drizzle all with the Cabernet sauce. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!
 
 

 

Angeli’s Pork Tenderloin

recipe courtesy of Chef Humberto Armenta, Chef at Angeli’s Italian Restaurant, Naperville, Illinois 

Serves 4 

  • 2 lbs pork tenderloin, cut into 11⁄2 to 2 oz medallions 
  • 1 lb margarine
  • 4 tsp fresh garlic, chopped 
  • 11⁄2 lbs portabella mushrooms, cut into strips
  • 12 oz fresh spinach
  • 4 oz sundried tomatoes 
  • 12 oz unsalted butter 
  • 2 cups J. Lohr Estates Seven Oaks Cabernet
  • 12 oz beef base
Lightly coat each side of the medallions in flour seasoned with salt and pepper. In a sauté pan, heat margarine until melted and hot. Place the medallions in the pan with the hot margarine and cook for two minutes on each side, lightly browning. Remove the cooked medallions and set aside.
 
Discard the used margarine but keep the same pan with the residue still in the pan. Add the garlic, mushrooms, spinach, sundried tomatoes and butter, and place on high heat. Combine by stirring all the ingredients together and scraping the residue from the bottom of the pan. Add the J. Lohr Estates Cabernet and beef base to the pan and continue to stir at high heat. Reduce the liquid by half, then add the cooked medallions to the pan and heat for one minute. Serve with a delicious glass of J. Lohr Estates Seven Oaks Cabernet and enjoy!
 
 

 

“Seven Oaks” Braised Beef Short Ribs

recipe courtesy of Chef Doug Vaughan, Executive Chef at Goldfish Restaurant, Atlanta, Georgia

 

Serves 4 

  • 4 lbs kosher-style (cross-cut) beef short ribs, cut 2-3 inches in length
  • 1 medium carrot, peeled and cut into large pieces 
  • 11⁄2 Tbsp vegetable oil 
  • 1 medium onion, peeled and cut into large pieces 
  • 1 rib of celery, cut into large pieces
  • 3 cloves garlic, smashed
  • 1 Tbsp tomato paste 
  • 1 750ml bottle of J. Lohr Estates Seven Oaks Cabernet
  • 4 cups stock (chicken or beef) 
  • 2 sprigs fresh thyme 
  • 2 sprigs fresh rosemary 
  • 2 bay leaves 
  • kosher salt and cracked black pepper for seasoning
Preheat oven to 300°F. In a large, heavy bottom oven-proof casserole or sauté pan with a lid, heat oil over medium-high heat. Season the meat and sear in batches, not overcrowding, until nicely browned, then transfer to a dish. Pour off most of the fat from the pan and add the cut pieces of carrot, onion and celery. Cook over medium heat until lightly caramelized, then add the tomato paste and smashed garlic, and cook for two minutes. Add the J. Lohr Estates Cabernet and reduce by half, then add stock and herbs, and bring to a boil. Return ribs to pot. Cover and place in oven for 15 minutes. Check to make sure it is slightly simmering, and adjust temperature, if needed. Allow to cook until tender, about two hours. Remove ribs from liquid, then strain the liquid and let stand five minutes. Then remove the grease with a ladle, and reduce liquid to thicken, if needed. Place ribs back in the sauce until ready to eat.
 
Serve over polenta or horseradish whipped potatoes with a glass of J. Lohr Estates Seven Oaks Cabernet. Enjoy!
 
 

 

Ancho Chile Barbecued Duck Leg Confit

recipe courtesy of Chef Dave McClary, Chef de Cuisine at The Blue Point, Duck, North Carolina 

Serves 6 to 8

Ancho Chile Barbecue Sause 

  • 1 cup diced yellow onion 
  • 1⁄2 Tbsp minced garlic
  • 1⁄4 cup cider vinegar
  • 2 dried ancho chiles 1 cup water 
  • 1⁄4 cup tomato paste
  • 1/3 cup molasses 
Sauté onion and garlic in a small amount of butter for seven minutes on medium heat, until soft. Add remainder of the ingredients and simmer for 20 minutes. Purée and season with salt and pepper.

Smoked Cheddar Grits

  • 11⁄2 cups good quality stone ground grits, white or yellow
  • 3 cups chicken stock
  • 3 cups milk 11⁄2 cups smoked cheddar, grated
  • 2 Tbsp butter
In a medium-sized saucepan, heat stock, milk and butter to a simmer. Sprinkle grits slowly into liquid while whisking with a wire whisk. Adjust heat to very low and cover, but stir often while cooking. Cook for about 30 to 40 minutes, or until grits are soft and mixture is creamy and thickened. Add cheese and season with salt and pepper. Keep warm.
 
Note: Stir often, especially after adding the grits, as they will fall to the bottom and can easily stick to the pot. If sticking does occur at all during the cooking process, simply take the pan off the heat for five to ten minutes and the grits should release; then return to the heat and finish cooking, stirring often.
 
Vanilla Black Pepper Picled Plubs
  • 8 ripe black plums 
  • 2 cups white vinegar
  • 1 cup water 
  • 1 Tbsp coarse ground black pepper
  • 11⁄2 cups sugar 
  • 1 tsp vanilla extract or 1⁄2 vanilla bean pod, split and scraped
The plums should be pickled at least two days in advance. Split plums in half by cutting around the pit, then discard pit and slice each half into four wedges. Warm the rest of the ingredients together just to dissolve the sugar, then cool to room temperature. Pour mixture over the plums and refrigerate for at least two days. When ready to serve, remove plums from liquid and let come to room temperature.

Duck

6–8 duck legs, cooked confit style (salted and cooked slowly in its own fat until tender)
Assembly
Either pull meat from duck legs, leave whole, or separate thighs from legs. If you choose to pull the meat from the legs, you may warm it with an amount of barbecue sauce to your liking in a saucepan on low heat on the stove. Or you may brush the legs with the sauce and warm in the oven or on an outdoor grill. Place desired amount of grits on the plate, then set duck meat or leg beside/on grits, and garnish with three to four plum segments. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!.
 

 

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