Entrée

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!

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.

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.

J. Lohr Estates Los Osos Merlot-Braised Beef Brisket

recipe Courtesy of Chef Andy Husbands, Chef/Owner of Tremont 647 and Sister Sorel, Boston, Massachussetts

Serves 4 to 6 as an entrée

  • 4 to 6 lbs beef brisket               
  • 2 Tbsp canola oil
  • Salt and freshly ground black pepper, to taste       
  • 4 cloves garlic, peeled and minced
  • 4 stalks celery, cut into 1-inch pieces       
  • 2 large carrots, peeled and cut into large chunks
  • 1 large yellow onion, peeled and cut into large chunks   
  • 1 bottle J. Lohr Estates Los Osos Merlot
  • 1 to 2 dried ancho chilies, stemmed, seeded, and chopped   
  • 2 tsp chopped fresh thyme leaves
  • 1 bay leaf, crumbled               
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour               
  • 2 cups cooked navy beans, strained

Preheat oven to 500°F. Pat the brisket dry, and arrange fat-side up in a large, heavy, deep roasting pan, referably one with a lid. Rub the brisket with the oil, and season liberally with salt and pepper. Roast, uncovered, until well browned, 20 to 30 minutes. Remove pan from oven, and reduce oven temperature to 350°F. Using large forks or turkey lifters, transfer the brisket to a large platter. Place the roasting pan on a stovetop over 2 burners, and turn heat to medium-high. Add the garlic to the drippings in the pan and cook for about 30 seconds, using a spoon or spatula to scrape up any juices and bits stuck to the bottom of the pan. Add the celery, carrots, and onion; cook, stirring, until the onions soften, about 5 minutes. Add 1 cup of the J. Lohr Estates Los Osos Merlot to the pan, along with the chilies, thyme, and bay leaf, scraping the bottom of the pan well. Remove pan from heat.

Carefully arrange the brisket on top of the vegetables, and pour the remaining J. Lohr Estates Los Osos Merlot around the meat. Add additional water as necessary so that the liquid reaches 2/3 up the sides of the meat. Tightly cover with foil, pressing the foil down the sides of the pan and pressing directly on top of the meat; then cover with a lid. Braise in the oven for 90 minutes. (If the pan does not have a lid, use 3 layers of heavy-duty foil.)
 

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.

Grilled Wild Salmon with Heirloom Tomatoes

In a nod to our two primary appellations, Vineyard EVP/COO Steve Lohr recommends this delicious salmon dish, from Paso Robles’ famed ‘American Bistro’ Artisan, paired with either J. Lohr Arroyo Vista Chardonnay or J. Lohr October Night Chardonnay .  Over a recent Thanksgiving holiday, Steve prepared this dish for friends, to high acclaim.

Ingredients

  • 1 ½ lbs heirloom tomatoes, mixed varieties
  • 2 cups fresh chick peas (ceci beans), cleaned and blanched
  • 4 T extra virgin olive oil
  • 2 lbs wild salmon, skin on, bones removed
  • 1 lemon, zested and juiced
  • ½ cup shallots, diced
  • 1 additional shallot, minced separately
  • 1 T chervil, minced
  • 1 T tarragon, minced
  • 1 T chives, minced
  • 2 T flat leaf parsley, minced
  • 1 t grey sea salt
  • ¼ lb thick-sliced bacon, julienne 
  • ¼ cup sherry vinegar
  • 2 T Dijon mustard
  • 4 oz rocket (wild arugula)
  • Kosher salt and fresh ground pepper


Preparation

Heat grill to 275°. In a small mixing bowl, combine lemon zest, ½ cup shallots, chervil, tarragon, chives and parsley with 2 T of olive oil. Place salmon skin-side down on a baking sheet, and season with 2 t of kosher salt and some pepper. Spread a third of the herb mixture on the fish, then turn fish over. Spread the remaining mixture on the skin side, season with the grey salt and more pepper. Place fish in a wire fish basket and grill over indirect heat, skin side-up for about 20 minutes for medium, or until the desired doneness. Reserve.

In a medium skillet, cook the bacon over moderate heat until browned and crisp. Transfer bacon to a bowl, reserve the fat in the pan.  Add 2 T of olive oil and the shallot to the skillet and cook over moderate heat until the shallot is softened. Add the vinegar and simmer for 2 minutes. Remove from the heat and whisk in the Dijon mustard. Add bacon and season the vinaigrette with salt and pepper.

Season the tomatoes with salt, pepper and half of the lemon juice. Place the rocket on top of a platter and drizzle about a ¼ cup of the vinaigrette on top. Arrange the tomatoes on the rocket and scatter the ceci beans on top. Pull the salmon apart into large 2-inch chunks and nestle the pieces amongst the tomatoes and beans. Dress with a little more vinaigrette and lemon juice and serve.

Serves 4

Oaxacan Black Molé with Chicken

Assistant Winemaker Karl Antink isn’t shy about his love for heat, and has modified this exciting recipe, originally found in Gourmet Magazine. The many delicious spices and ingredients mean this is a meal to wow your next large dinner party.  If you have difficulty sourcing chiles, you can pare down with a larger number chipotle chiles—just don’t include jalapeños!  While the Valdiguié cools the spice with fresh, ripe berry and cherry flavors, the Hilltop Cabernet’s supple richness complements the chocolate in the molé. Enjoy!

This recipe calls for different components that work beautifully together to offer an aromatic yet nuanced flavor profile. Ingredients and directions are separated for ease of preparation.

Ingredients

Chile Purée:

  • 10 dried Pasilla chiles
  • 5 dried Arbol chiles
  • 5 dried Ancho Negro chiles
  • 2 dried Chipotle chiles
  • 2 dried Cascabel chiles
  • 2 quarts boiling water

Remove seeds and stems from all dried chiles and save the seeds. Toast chiles in a dry skillet set to med-high heat until they start to blacken but not burn. When the chiles are toasted place them in a bowl and cover chiles with boiling water. Let soak for 30 minutes. While the chiles are soaking toast chile seeds in the same skillet until they begin to blacken then add to soaking chiles. After 30 minutes transfer chiles to blender, add enough of the soaking water to facilitate blending and create a smooth puree. Strain chile purée into another bowl to remove pieces of skins and seeds. Set chile purée aside.

Seasoning mixture:

  • 1 white onion, chopped
  • 4-5 cloves garlic, peeled
  • 2 T whole almonds
  • 2 T whole raw peanuts, shelled
  • 1 cinnamon stick
  • 3-5 black pepper corns
  • 3 cloves
  • 1-2 allspice berries
  • 1 slice bread, torn into large pieces
  • 1 ripe plantain
  • ½ cup sesame seeds
  • 2 T pecans
  • 2 T pepitas (pumpkin seeds)
  • 2 T raisins
  • 2 T prunes
  • Vegetable oil

Cook onion and garlic in a dry skillet on med-high heat, stirring occasionally until charred in spots and remove to a large bowl. Toast almonds, peanuts, cinnamon stick, black peppercorns, cloves, allspice berries, pecans and pepitas, stirring occasionally until browned in spots then add to the seasoning mixture bowl with onions and garlic. Heat 2-3 T of oil in skillet until smoking, add raisins and prunes and cook until raisins plump up and change color. Remove raisins and prunes and add to the seasoning mixture. Place bread in same skillet with more oil if needed and cook until browned, add to seasoning mixture. In same skillet with more oil if needed, fry diced plantain until brown and add to seasoning mixture. Fry sesame seeds in the same skillet at low heat, with constant stirring until lightly browned. Grind sesame seeds to paste in a bowl and add to the seasoning mixture. Purée seasoning mixture with 2 cups of chicken stock until smooth. Strain mixture into a bowl.

Tomato mixture:

  • ½ lb tomatoes
  • ¼ lb tomatillos, husks removed
  • ½ t dried thyme
  • ½ t dried Mexican oregano
  • ½ t dried epazote

Char tomatoes and tomatillos over a grill or in a dry skillet set to med-high until skins are blackened in spots. Dice tomatoes and tomatillos and purée in a blender with the thyme, oregano, epazote and ½ cup chicken stock. Strain purée and set aside.

Additional:

  • 6-8 lbs of cooked chicken. The chicken can be roasted, grilled or stewed
  • 4 oz Mexican chocolate
  • 1 dried avocado leaf
  • 2 quart chicken stock

Preparation
Heat 2 tablespoons of vegetable oil in 5-6 quart heavy pot until shimmering; add all chile purée (watch for splattering). Cook until purée is reduced by one third or so while stirring. Stir in tomato purée and cook for 8-10 minutes stirring until slightly reduced and thick. Stir in seasoning mixture and cook for 10 minutes while stirring. Stir in 1 cup of chicken stock and cook for 15-20 minutes with stirring. Add Mexican chocolate and stir until melted. Toast an avocado leaf briefly over flame or in a skillet and add to pot. Add 4 cups of chicken stock and simmer with stirring until molé reaches desired thickness (Molé should be at least thick enough to cover the back of a spoon). Season to taste with salt.

To Serve:
Spoon molé over chicken, serve with rice and J. Lohr Estates Wildflower Valdiguié.or J. Lohr Hilltop Cabernet Sauvignon. Molé can be prepared a day in advance and refrigerated.

Serves 10-12

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