J. Lohr Estates Los Osos Merlot

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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