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Citrus Rosemary Grilled Jumbo Shrimp with Fennel Roasted Garlic Sauce

Chef Randy Lehr’s Citrus Rosemary Grilled Jumbo Shrimp with
Fennel Roasted Garlic Sauce
(Serves two full dinner portions or four small plates)
 
Note: When purchasing your seafood we recommend using the Monterey Bay Aquarium’s Seafood Watch (seafoodwatch.org) to assure that you are supporting the sustainability of our oceans
 
Shrimp and Shrimp Preparation
1 lb large wild caught U.S. Gulf of Mexico shrimp (16/20 or larger)  
1 quart cold water (optional)
3 Tbsp Kosher or sea salt (optional)
 
Peel and devein the shrimp. (If you wish to make a shrimp stock reserve the shells.) Optional step: combine the cold water with the salt. Soak the shrimp while preparing the other ingredients for the dish. This brings back some of the natural briny flavors of the shrimp. 
 
Citrus Rosemary Marinade 
¼ cup orange juice
¼ cup red grapefruit juice
1 Tbsp finely chopped garlic 
1 Tbsp finely chopped Italian parsley
½ tsp finely chopped or grated lemon peel, yellow part only
½ tsp ground fennel seed
1 tsp Kosher salt
 
Combine all ingredients and marinate the shrimp for at least one hour, and up to four hours.
 
Fennel Roasted Garlic Sauce
1 ½ Tbsp butter
2 shallots finely diced
6 cloves roasted garlic chopped or mashed
1 cup fennel or sweet anise bulb diced ¼ inch 
¼ tsp ground fennel seed
1 cup shrimp Stock (recommended) or ½ cup clam juice
1 cup heavy whipping cream
1 pinch cayenne pepper
Salt to taste
 
To finish the sauce
1 tsp fennel Fronds chopped fine
1 tsp fresh rosemary chopped fine
1 Tbsp cold butter
 
Directions 
Prepare sauce before grilling the shrimp. Melt the butter over medium heat in a sauté pan. Add the shallots and sauté until they are clear. Add the fennel and sauté, being careful not to brown. If necessary add a little butter to the pan. After a couple of minutes add the garlic, sauté for a minute. Add the ground fennel seed, sauté for one minute. Add the shrimp stock, or clam juice. If using shrimp stock simmer until the liquid is reduced by 50%. Add the J. Lohr Sauvignon Blanc. Simmer on low until the sauce will coat the back of a metal spoon. Keep the sauce in a warm spot until the shrimp are grilled. 
 
Grill the marinated shrimp on a hot direct fire, wood or charcoal are best, but a gas grill is fine. Cook the shrimp until they are curled about ¾ the way and pink. They will continue to cook after they are off the grill. Reserve in a warm location. After grilling the shrimp,  add the finishing touches to the sauce. Heat the sauce to just below simmer, place the cold butter in the pan and whisk until it is incorporated, then turn off the heat add the chopped fennel fronds and rosemary. Taste to adjust the salt. Pour the sauce on the plates, then place the shrimp on top of the sauce. Serve with our J. Lohr Estates Flume Crossing Sauvignon Blanc.

Syrah-Infused Tomato, Bacon and Leek Tart

 
Syrah-Infused Tomato, Bacon and Leek Tart
Summer 2014 J. Lohr Barrel Society Wine Club Recipe Contest winning recipe by Ed and Toni Hernandez
 
Serves 6
 
Tart Ingredients: 
5 Roma Tomatoes, Sliced 
2 Leeks, sliced
10 Slices Bacon, sauteed and crumbled
1/2 cup Fontina Cheese
1/2 Cup Mozzarella Cheese
1/2 Cup Parmesano Romano Cheese
Freshly made pie crust, or store bought pie crust (must be thawed if frozen)
2 tablespoons Butter
1 Tablespoon Extra Virgin Olive Oil
 
Syrah-Infused Vinaigrette: 
1/3 Cup J. Lohr South Ridge Syrah
1/2 Cup Extra Virgin Olive Oil
1/4 Salt and Pepper
1/2 teaspoon Brown Mustard
2 teaspoons Honey
2 Tablespoons fresh orange juice   
 
Marinate tomato slices for 30 minutes and then drain.  Saute sliced Leeks with butter and Olive Oil.  Saute bacon, drain, and then combine with Leeks.
 
Roll out crust and then add layer of tomatoes, leeks and bacon mixture and then a combination of cheeses. Repeat in 3 layers, ending with Cheese on Top. Fold up the sides of the crust until all sides are covered with crust, you will have an opening on top.  Brush crust with egg wash and then sprinkle a small amount of Grey Salt on the sides of crust.  
 
Bake on parchment paper on top of a cookie sheet at 350 degrees for 50 minutes.  Serve with Salad, and pair with J. Lohr South Ridge Syrah.

Jane's Falcon's Perch Beef Skewers

 
Jane's Falcon's Perch Beef Skewers
Spring 2014 J. Lohr Barrel Society Wine Club Recipe Contest winning recipe by Jane Auerswald
 
 
Dipping Sauce
¼ cup balsamic vinegar
¼ cup 2012  J. Lohr Falcon’s Perch Pinot Noir
¼ cup honey
¼ cup fresh thyme leaves
Combine all ingredients in a small sauce pan. Bring to a boil and cook for approximately 8 minutes or until reduced by half. Serve at room temperature.
 
Beef Skewers
¼ cup sunflower seeds- chopped coarsely
¼ cup pine nuts – chopped coarsely
2 teaspoons sesame seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon celery seeds
2 Tablespoons Parmigiano-Reggiano cheese – grated
¼ teaspoon freshly ground black pepper
½ teaspoon salt
2 Tablespoons peanut oil
1 Tablespoon Dijon mustard
¾ pound New York strip steak cut into thin slices
16 bamboo skewers, soaked in water for 10 minutes
 
In a saute pan over medium heat, stir the first six ingredients until toasted and fragrant, stirring often.  Do not burn.   Remove from heat, let cool, and blend coarsely with a mortar and pestle. Combine with the cheese and salt and pepper. Put on a flat plate.
 
Marinate beef strips in peanut oil and mustard for at least one half hour.  Thread on skewers and press nut mixture into the meat. 
 
Cook on a greased grill for one to two minutes per side.  (Can also be done in the oven broiler). Serve immediately with the dipping sauce.
 
Makes 16 skewers for a party of six to eight as appetizers.

Roasted Heirloom Pepper and Tomato Tart with an Herb Salad

Recipe courtesy of Frances Wilson

3 Tbs Olive Oil
6 Cups Thinly Sliced Onions, About 1½ Pounds
1 Tbs Thyme Leaves
1 Tbs Butter
1 Sheet All Butter Puff Pastry
1 Large Egg Yolk
4 -6 Medium Heirloom Peppers, Mixed Colors
3-4 Salt-Packed Anchovy Fillets, Rinsed, Bones Removed
2 Tbs Salt-Packed Capers, Soaked And Drained
¼ Cup Nicoise Olives, Pitted, Halved
½ Pint Cherry Tomatoes, Halved
1 Tbs Finely Chopped Shallot
1 Tbs Good Extra Virgin Olive Oil
½ Lemon, For Juicing
1 Bunch Arugula Or Baby Lettuce
½ Cup Flat Leaf Parsley Leaves
¼ Cup Basil Leaves
¼ Cup Snipped Chives
Sea Salt And Freshly Ground Black Pepper

Heat a large sauté pan over a high heat for 2 minutes. Add 3 tablespoons olive oil and the onions, thyme, 1 teaspoon salt and some pepper. Cook for 10 minutes, stirring often. Reduce heat to medium, add the butter and cook 15 minutes, stirring often and scraping the bottom with a wooden spoon, until the onions are a deep golden brown. Allow to cool completely. Roast the peppers in a broiler or over a gas flame until well charred. Place in a bowl and cover with a plate. Allow to sit for about 20 minutes. Transfer the peppers to a cutting board, remove the charred skin, seeds and stalk. Cut into thin strips. Mix with the onions.

Preheat oven to 400°F. Place defrosted pastry onto a parchment lined baking sheet. Use a paring knife to score an 1⁄8” thick border around the edge of the pastry. Whisk the egg yolk with 1 teaspoon water and brush around the border. Spread the onion and pepper mixture evenly within the border. Slice anchovies thinly on the diagonal. Arrange capers, anchovies and olives over the peppers and onions. Sprinkle remaining teaspoon of thyme over the tart. Place the cherry tomatoes and diced shallot into a bowl, and season with ¼ teaspoon salt and black pepper. Drizzle the tomatoes with good olive oil, squeeze in a little lemon juice, and toss together. Sprinkle over the tart. Bake the tart for 10 minutes. Rotate the sheet and bake for an additional 10-12 minutes, until the crust is deep golden brown.
Just before serving, place the lettuce, arugula and herbs in a bowl. Add a little olive oil and lemon juice and toss well. Taste and adjust seasoning as necessary. Cut the tart into portions and place on plates with the salad alongside.

Roast Pork Filet With A Fennel And Herb Crust

Recipe courtesy of Frances Wilson

2 Large Cloves Garlic
1 Tbs Chopped Basil
1 Tbs Chopped Fresh Thyme
1 Tbs Chopped Fresh Oregano
1 Tsp Chopped Fresh Rosemary
1 Tsp Chopped Fresh Sage
1 Tsp Cumin Seed
1 Tsp Coriander Seed
2 Tsp Fennel Seed
4 Pork Tenderloins Or Filets (About 1¼ Pound Each), Trimmed
4 Tbs Butter
2 Tbs Olive Oil
 
Place the garlic in a food processor and pulse. Add all the herbs and process for a couple of minutes. Toast the spices in a dry sauté pan and then grind coarsely in a coffee grinder. Add the spices to the herb mix and pulse for a minute. Season the pork filets liberally with salt and pepper. Rub with the olive oil and then rub with the herb mixture. Preheat the oven to 400ºF. Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides. Place in a roasting pan. Wipe out skillet. Repeat with remaining butter, olive oil and pork. Place the pork in the oven and roast for 20 minutes. Transfer to cutting board and allow to rest. Slice and serve on a warm serving platter.

Slow Roasted Duck Legs

Recipe courtesy of Frances Wilson

4 Duck Legs (Thigh And Drumstick)
1 Tbs Sea Salt Or Kosher Salt
10 Sprigs Of Thyme
¼ Tsp Ground Nutmeg
¼ Tsp Ground Allspice
2 Cloves Garlic, Peeled And Halved Lengthwise
2 Bay Leaves
 
Score the skin on the duck legs, being careful not to cut into the meat. Mix the salt, thyme, nutmeg, and allspice in a baking dish that will fit the duck legs snugly, with no room around them. Rub the spice mixture all over the duck legs. Place the garlic and bay leaves on the bottom of the baking dish and lay the duck legs, flesh-side down, on top of them, making sure the garlic cloves are completely buried beneath. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
To cook the duck, wipe the duck gently with a paper towel to remove excess salt, then put the duck back in the dish, skin-side up. Put it in a cold oven. Turn the oven on to 300°F. Bake the duck thighs for 2½ hours, taking them out during baking once or twice and basting them with any duck fat pooling around them. To finish the duck, increase the oven temperature to 375°F and bake for 15-20 minutes, until the skin is deeply browned and very crispy.

Liberty Duck Breast With Dried Cranberry - Apple Bread Salad

Recipe courtesy of Malcolm Jessop

8 Boneless Duck Breasts
4 Cups J. Lohr Pinot Noir
1 Cup Dried Cranberries
1 Cup Olive Oil Or Duck Fat
8 Cups French Bread Cubes
1 Cup Pecans, Toasted And Chopped
2 Tbs Flat Leaf Parsley, Chopped
2 Tsp Fresh Thyme, Chopped
Salt And Freshly Ground Black Pepper
3 Braeburn Or Pippin Apples, Peeled, Cored And Diced
1 Cup Brown Chicken Stock
 
Trim the duck breasts, score the skin and set aside. Combine the wine and the cranberries in a medium saucepan and bring to the boil over a medium high heat. Remove from the heat and let sit for 20 minutes, until the berries are plump and moist. While the berries are sitting, heat the olive oil or duck fat in a large wide sauté pan over high heat. Add the bread and toss to coat evenly with the olive oil. Cook until lightly browned on all sides, stirring occasionally to prevent
burning. Transfer to a large bowl. Drain the cranberries over a small saucepan to catch the wine.

Duck Confit

Recipe courtesy of Malcolm Jessop

3 Tbs Coarse Salt
4 Cloves Garlic, Chopped
1 Shallot, Peeled And Sliced
6 Sprigs Thyme
2 Bay Leaves, Crumbled
Coarsely Ground Black Pepper
4 Duck Legs With Thighs
About 4 Cups Duck Fat
 
Sprinkle 1 tablespoon of salt in the bottom of a dish or plastic container large enough to hold the duck pieces in a single layer. Evenly scatter half the garlic, shallots, bay leaves, and thyme in the container. Arrange the duck, skin-side up, over the salt mixture, then sprinkle with the remaining salt, garlic, shallots, bay leaves, thyme and a little pepper. Cover and refrigerate for 1-2 days. Preheat the oven to 225°F. Melt the duck fat in a small saucepan. Wash the salt and seasonings from the duck, and pat dry. Arrange the duck pieces in a single snug layer in a high-sided baking dish or oven-proof saucepan. Pour the melted fat over the duck (the duck pieces should be covered by fat) and place the confit in the oven. Cook the confit slowly at a very slow simmer — just an occasional bubble — until the duck is tender and can be easily pulled from the bone, 2-3 hours. Remove the confit from the oven. Cool and store the duck in the fat. (The confit will keep in the refrigerator for several weeks.)

Provencal Roasted Leg Of Lamb With Herb Crust And Roasted Tomatoes

Recipe courtesy of Malcolm Jessop

1 (5-6 Pound) Bone-In Leg Of Lamb, Trimmed And Tied
½ Cup Dijon Mustard
3 Tbs Chopped Garlic (9 Cloves), Divided
1 Tbs Chopped Fresh Rosemary Leaves
1 Tbs Balsamic Vinegar
Kosher Salt And Freshly Ground Black Pepper
3 Pounds Ripe Red Tomatoes, Cored And 1-Inch Diced
½ Cup Good Olive Oil
¼ Cup Good Honey, Divided
1 Large Spanish Onion, Sliced Thinly
4 Sprigs Fresh Thyme
2 Sprigs Fresh Rosemary
 
Preheat the oven to 450°F.
Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, rosemary, balsamic vinegar, and salt and ½ teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary are minced. Spread the mixture on the lamb. Place the tomatoes, olive oil, half of the honey, the onion, the remaining 1 tablespoon garlic, 2 tablespoons salt, and 2 teaspoons pepper in a bowl and toss well. Pour the tomato mixture around the lamb and tuck in the thyme and rosemary sprigs. Drizzle the lamb with the remaining honey. Roast for 20 minutes. Turn the heat down to 350°F and roast for another 1 to 1¼ hours, until a meat thermometer registers 130 to 135°F for medium-rare. Place the lamb on a platter, cover with aluminum foil, and allow to rest for 15 minutes. Discard the herb stems and return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with salt and pepper, and serve with the tomatoes and pan juices spooned on top.
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