Entrée

Filet Mignon topped with Tobacco Onions and Smoked Jalapeño Blackberry Sauce with Yukon Potato and Celery Root Mash

Courtesy of Chef Travis Herbert, Chef at Flemings Steakhouse, Las Vegas, Nevada 

Serves 4

  • 4 filet mignons (10 oz each)
  • 12 spears asparagus
  • olive oil

Season the meat with salt and pepper, and grill over medium-high heat for 5 to 6 minutes per side. Roll the asparagus in a small amount of olive oil and grill until tender.

Tobacco Onions

  • 6 oz red onions, sliced in thin rings
  • 1 1/2 tsp chipotle powder
  • 1 tsp coarse black pepper
  • 1 1/2 tsp Tabasco sauce
  • 1/3 cup all-purpose flour
  • oil fro frying

Mix the onions with the chipotle powder, black pepper, and Tabasco. Add the flour and toss to coat. Fry at 350°F for 3 minutes. Remove from the oil and drain on paper towels.

Yukon Potato and Celery Root Mash

  • 2 lbs Yukon potatoes, diced
  • 1/2 lb celery root, diced
  • 3/4 cup half-and-half
  • 1/3 lb butter, salted
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper

Steam or boil the potatoes and celery root for 30 minutes. Mix the potatoes and celery root with the remaining ingredients using a countertop mixer on medium speed for 2 minutes. Increase to high speed for 3 minutes and then set aside.

Jalapeño Blackberry Sauce

  • 1 Tbsp shallots, diced
  • 2 jalapeño peppers, roasted and diced
  • 2 Tbsp olive oil
  • 1/2 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1/4 cup crème de cassis
  • 1/2 cup chicken demi-glace
  • 1 1/2 pints balckberries
  • 1 cup heavy cream
  • 1/2 cup butter

Sauté the shallots and jalapeños in olive oil until softened. Deglaze the pan with J. Lohr Estates Pinot Noir and crème de cassis. Add the chicken demi-glacé and blackberries, and reduce the mixture by half. Mix in the heavy cream and reduce to sauce consistency. Whisk in the butter until completely incorporated. Set aside and keep warm.

To Serve

  • 1/2 pint blackberries

Puree blackberries to yield four tablespoons blackberry purée. Place asparagus in a triangle shape in the center of the plate and put Yukon and celery root mash in center, then set grilled filet mignon on top. Pour the sauce on the front corner of the steak and allow it to run onto the plate. Spoon one tablespoon blackberry purée in the opposite front corner and pull to spread. Place fried tobacco onions on top of filet and serve. Delicious when paired with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Roasted Duck Breast with Cranberry, Herbs, and Falcon’s Perch Pinot Noir Stuffing and Braised Acorn Squash

Courtesy of Chef Alan Dillon, Chef at Argyle Grill & Tavern, Babylon, New York 

Serves 4

  • 2 large duck breasts
  • salt and pepper
  • 2 Tbsp chopped sage

Preheat oven to 400°F. Trim excess fat from the duck breasts and pound to ½-inch thickness. Divide the stuffing (recipe below) and place in the center of the duck breasts, then fold over and tie together with twine in three places. Place on a baking rack, and season the duck breasts with salt, pepper, olive oil and sage. Sear in a hot skillet until brown on all sides. Roast the duck for 20 minutes or until internal temperature is 160°F.

Stuffing

  • 3 Tbsp butter
  • 1 cup cranberries
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 2 Tbsp fresh sage, chopped
  • 1 Tbsp fresh thyme, chopped
  • 1 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1/2 cup chicken or duck stock
  • salt and pepper
  • 3 cups white bread, cubed

In a sauté pan, heat the butter, then add the cranberries, carrots and celery. Sauté until soft. Add J. Lohr Estates Pinot Noir and reduce by half. Add the stock and reduce by half again. When cool to the touch, add the bread cubes and mix until blended. Add more stock if the mixture seems dry.

Braised Acorn Squash

  • 1 acorn squash
  • 1 Tbsp butter
  • 1 Tbsp brown sugar
  • salt and pepper
  • 1 cup water or chicken stock

Cut the squash into six pieces, leaving the skin on but removing all seeds. Place a small amount of butter and brown sugar on each piece, and season with salt and pepper. Place in a roasting pan with water or chicken stock, and cover with foil. Bake the squash in a 400°F oven for 1 hour or until soft.

To Serve

Let the duck breasts rest for 10 to 15 minutes before slicing. Divide the slices among the plates and fan out. Place one or two slices of the baked squash next to the sliced duck breast. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Duo of Pork—Pork Tenderloin with Apple Compote and Falcon’s Perch Pinot Noir Reduction and Grilled Sausage with Braised Napa Cabbage

Courtesy of Chef Adam Daniels, Chef at Bimini Steakhouse at Peppermill Resort, Reno, Nevada 

Serves 4 to 6

  • 1 marinated pork tenderloin (12 oz), seasoned with salt and pepper
  • 2 links Caraway pork sausage (6 oz each), or any sausage of your preference

Marinade

  • 1/4 cup olive oil
  • zest of one orange
  • 2 shallots, sliced
  • 3 cloves of garlic, crushed
  • 2 Tbsp fresh thyme leaves

Combine the marinade ingredients together and marinate the pork and sausage links overnight.

Compote

  • 1 Granny Smith apple, small dice
  • 1 Fuji apple, small dice
  • 1 medium shallot, minced
  • 2 oz apple cider vinegar
  • 1/2 Tbsp honey
  • 1 tsp Chinese five spice
  • 2 sprigs fresh thyme
  • 2 Tbsp unsalted butter

Combine all the ingredients except the thyme and butter into a small saucepan. Cook over medium heat until the apples cook down to a thick syrupy consistency. Season with salt and pepper. Before serving, gently reheat and stir in the remaining butter and thyme.

Cabbage

  • 1 head Napa cabbage, cut into 1/4 inch shreds, removing hte large center rib
  • 2 slices bacon, diced
  • 2 cloves garlic, minced
  • 1/4 cup white onion, julienned
  • 1/4 cup apple cider

In a large sauté pan, cook the bacon, then remove from the pan. Add the onion and garlic to the remaining bacon fat and cook for one minute over medium heat. Add the cabbage and apple cider, and cook for approximately five minutes or until most of the liquid is absorbed. Season with salt and pepper, then add the diced bacon. Remove from the heat and cover to keep warm.

Pinot Noir Sauce

  • 2 cans organic beef consommé (with no added salt or reduced sodium broth)
  • 1/4 cut carrot, diced
  • 1/4 cup celery, diced
  • 1/2 cup onion, diced
  • 1 clove garlic, smashed
  • 1 tsp tomato paste
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 2 Tbsp vegetable oil
  • 1 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1 Tbsp unsalted whole butter

In a small saucepan, heat the vegetable oil, then add the carrots, celery and onion. Over medium heat, slowly caramelize the vegetables to a deep brown, without burning. Then add the garlic and tomato paste, and cook for another 3 minutes. Deglaze the pan with ¾ cup of J. Lohr Estates Pinot Noir, then add the bay leaf and thyme. Turn the heat to a low simmer and reduce to about ¼ cup. Add the beef stock and simmer until the sauce is reduced to approximately ¾ cup. Pass the sauce through a mesh strainer. Gently reheat, adding the remaining ¼ cup of wine and the butter, and season with salt and pepper.

To Cook the Meat

Preheat the oven to 350°F, and heat the barbeque or grill to medium. Remove the pork tenderloin from the marinade, and remove any pieces of marinade clinging to the meat. Heat an ovenproof skillet (large enough to fit the tenderloin or cut the meat in half to fit) over medium-high heat, and cook the tenderloin for 1 to 2 minutes on each side, turning three times. After all the sides are caramelized, place the skillet in the oven. Cook the tenderloin for about 15 minutes to an internal temperature of 165°F. Remove from the oven and allow the tenderloin to rest, covered on a plate, for 10 minutes.

Cook the sausage on the grill, turning each side every 3 to 4 minutes until done, approximately 10 to 12 minutes. While the meats are resting, re-heat the cabbage, apple compote and pinot noir sauce.

To Serve

  • 1/3 cup whole-grain mustard

Slice the tenderloin into ¾-inch slices. On each plate, place a serving of cabbage and half a sausage link, and garnish with a small dollop of whole grain mustard. Place the compote on the plate, lay slices of tenderloin over it, and spoon the sauce over the meat or on the side. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Monterey Veal Chops with Falcon’s Perch Pinot Noir Sauce

Courtesy of Chef Anthony Castelli, Chef at La Parma II, Huntington, New York

Serves 2

  • 2 veal chops (6 to 7 oz each)
  • salt and pepper

Season the chops with salt and pepper, and either grill or broil them.

Sauce

In a sauté pan on medium heat, melt the butter and then add one sprig of rosemary. Let it heat up until it releases oils (approximately 2 minutes). Add in the sliced mushrooms and continue to sauté. Sprinkle in the flour and stir until the butter is absorbed. Pour in J. Lohr Estates Pinot Noir and let simmer for 2 minutes. Add the chicken stock and reduce for 3 to 4 minutes.

Place the veal chops in the sauté pan with the sauce and turn over to coat. Remove the chops from the pan and place on plates, pouring the remainder of the sauce with mushrooms over both chops. Garnish with the remaining rosemary sprigs, and enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Chicken Breast with Sage and Falcon’s Perch Pinot Noir Sauce

Courtesy of Chef Anthony Castelli, Chef at La Parma II, Huntington, New York

Serves 4

Cut the chicken breasts in half and pound until approximately ¼-inch thick. Lightly dust the pounded chicken breasts with flour. In a medium sauté pan, melt 1 Tbsp of butter over medium-high heat and sauté the chicken until lightly brown on both sides. Remove from the pan and set aside.

In the same sauté pan, add the remaining butter and stir in the chopped shallots and fresh sage leaves. Season the chicken to taste with salt and pepper, and cook for 2 minutes. Pour in J. Lohr Estates Pinot Noir and simmer 2 minutes. Add the chicken stock and simmer for several minutes until heated through.

To Serve

Place the chicken breasts on four plates and divide the sauce among each serving. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Falcon’s Perch Pinot Noir and Tomato Braised Beef Short Ribs with Gnocchi and Arugula

Courtesy of Chef Dave Bishow, Chef at Saddlebrooke Country Club, Tucson, Arizona 

Serves 6 to 8

Short Ribs

  • 2 cups J. Lohr Estates Falcon's Perch Pinot Noir
  • 2 cups beef stock
  • 4 cups crushed tomatoes in juice
  • 4 lbs beef short ribs
  • 1 sweet yellow onion, julienned
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 Tbsp extra virgin olive oil

Preheat oven to 300°F. Cut the short ribs into 8-oz pieces. Heat the olive oil in a large oven-safe pan over medium temperature. Add the short ribs to the pan and sear until a nice golden brown. Add the onions and garlic and quickly sauté. Add J. Lohr Estates Pinot Noir, beef stock, and tomatoes, and bring to a boil. Cover the pan with foil and place in an oven for 3 hours. Let cool and skim off the fat. Save braising liquid for sauce.

Gnocchi

  • 1 1/2 lbs cooked potatoes, skinless
  • 1 egg
  • 1 cup all-purpose flour, plus extra for shaping
  • salt and peper

Bake approximately 2½ lbs of potatoes. Let cool. After the potatoes are cool, scoop out the meat of the potato and use 1½ lbs of cooked potato. Using a box grater, grate the cooked potatoes to a fine shred. Place the grated potatoes in a bowl, make an indentation in the middle of the potatoes, and add the egg and flour. Add salt and pepper to taste, and mix by hand until everything is incorporated. Sprinkle some flour on a cutting board and roll out the gnocchi dough, in manageable portions, until ropes 1 inch in diameter are formed. Dust with more flour and cut into ½-inch pieces. Drop the gnocchi pieces into a pot of boiling water, stirring very gently until the gnocchi floats for 30 seconds. Drain the gnocchi in a strainer and set aside.

Sauce

  • Braising liquid from short ribs
  • 1 Tbsp butter
  • 1 Tbsp Parmesan cheese

Place two cups of the braising liquid from the short ribs into a small saucepan. Reduce the sauce until it starts to thicken, then add the butter and Parmesan cheese to tighten up the sauce.

To Serve

  • 1 cup slivered arugula

Pour the sauce over the gnocchi and gently toss together. Portion the gnocchi and sauce into serving bowls and top with the beef short ribs. Garnish with slivered arugula leaves. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Risotto Vongole con Carciofi e Bottarga— Profumato al Falcon’s Perch Pinot Noir (Clams with Artichoke Hearts and Bottarga)

Courtesy of Chef Omero Bellu, Executive Chef at Zeffirino Restaurant, Las Vegas, Nevada 

Serves 4

  • 2 Tbsp olive oil
  • 1 tsp garlic, minced
  • 2 tsp shallots, minced
  • 8 oz artichoke hearts
  • 24 littleneck clams, cleaned
  • 1 1/2 cups Carnaroli rice
  • 1 cup J. Lohr Estates Falcon's Perch Pinot Noir
  • 1 1/4 cups clam juice
  • 3 1/2 cups vegetable stock
  • salt and pepper
  • 4 Tbsp butter
  • 1/2 Tbsp fresh tarragon, chopped
  • 4 small terragon sprigs
  • 2 oz Bottarga (cured fish roe)

Using a medium-deep skillet, heat the olive oil over medium heat, add the garlic, and soften for 1 minute. Add the artichoke hearts, shallots, and clams, and continue to cook for 2 minutes. Add the rice, stir to toast for 2 minutes, then add J. Lohr Estates Pinot Noir. Cook for about 4 minutes, stirring occasionally. Add the clam juice and stock, ½ cup at a time, as it is absorbed into the rice. (The rice will cook in approximately 18 minutes.) Season with salt and pepper to taste. One minute before it finishes cooking, stir in the butter, a pinch of fresh tarragon, and the Bottarga. Serve with a sprig of fresh tarragon and a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Slow-Roasted Lamb Rack with Falcon’s Perch Pinot Noir

Courtesy of Chef Victor Avila, Chef at Spaghettini Grill, Seal Beach, California 

Serves 4

  • 1 lamb rack (approximately 2 lbs)
  • 1 oz thyme, chopped
  • 1 oz marjoram, chopped
  • 3 Tbsp extra virgin olive oil
  • salt and pepper

Preheat oven to 350°F. Trim the fat off of the lamb. Coat the lamb with 2 Tbsp olive oil, salt, pepper and herbs. Heat 1 tablespoon olive oil in an ovenproof skillet over high heat, sear the lamb, then transfer to the oven and cook 15 to 20 minutes, or until the internal temperature reads 135°F, medium-rare.

Sauce

Heat the olive oil in a sauté pan on high heat, and add the shallot. Cook for about 2 minutes, then add the chicken stock and cook for an additional 3 minutes. Add the J. Lohr Estates Pinot Noir and cook until the sauce is reduced to ¾ cup.

Potato Gratin

  • 1 lb gold Yukon potatoes, thinly sliced
  • 2 cups heavy cream
  • 1 shallot, chopped
  • 2 Tbsp horseradish
  • sald and pepper

In a medium bowl, combine the remaining ingredients, then fold in the potatoes. Soak the potatoes in the cream mixture for at least 10 minutes. Transfer to a buttered, ovenproof dish and cover with foil. Bake at 350°F for 1 hour, then remove foil and bake for an additional 10 to 15 minutes.

Spinach

  • 2 lbs fresh spinach
  • 1 Tbsp butter
  • salt and pepper

In a large pan, bring ½ inch of water to a boil, add the spinach, and cook covered for 3 to 4 minutes. Remove from the heat and strain the water out of the spinach. In a sauté pan, melt the butter and add the spinach, salt and pepper. Sauté for 5 minutes over medium heat.

To Serve

Place a serving of lamb on each plate and drizzle sauce over the meat. Add a serving of potato gratin and spinach. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Frisée Salad with Falcon’s Perch Pinot Noir Vinaigrette

Courtesy of Chef Mikhail Apelsinov, Executive Chef at Insignia Prime Steak and Sushi, Smithtown, New York 

Serves 4

Vinaigrette

  • 1 cup J. Lohr Estates Falcon’s Perch Pinot Noir
  • 6 sprigs fresh thyme
  • ¼ cup maple syrup
  • ½ cup walnut oil
  • ¼ cup sherry wine vinegar
  • ½ cup canola oil
  • 2 shallots, finely chopped
  • Kosher salt and ground black pepper
  • 2 Tbsp Dijon mustardsalt and pepper

Place the J. Lohr Estates Pinot Noir in a wide, shallow saucepan. Bring to a boil and cook until reduced to ¼ cup. Let cool. In a blender, combine reduced wine, sherry vinegar, maple syrup, chopped shallots, mustard and thyme. With the blender running, slowly add the oils until emulsified. Season with salt and pepper to taste.

Salad

  • 4 cups mashed potatoes
  • 1 cup crumbled blue cheese
  • 4 cups frisée, tough outer parts removed, cleaned
  • ½ cup dried cranberries
  • 1 fresh cherry pepper or pimiento, seeds removed, cut into thin strips
  • ½ cup toasted walnuts
  • ½ to ¾ cup aged cheddar cheese, shredded
  • 6 thick slices applewood smoked bacon, cut crosswise into ½-inch slices

Cook the bacon in a large sauté pan over medium-high heat until it is brown and crispy. Remove the bacon from the pan and drain on paper towels.

In a large bowl, combine frisée, peppers, cranberries, and walnuts. Gently toss with vinaigrette to taste. Divide the salad among four individual serving plates and sprinkle with cheddar cheese. Serve with a delicious glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Braised Beef Short Ribs with Blue Cheese Mashed Potatoes

Courtesy of Chef Mario Andreoni, Chef at Panevino, Las Vegas, Nevada 

Serves 4

Short Ribs

  • 12 beef short ribs, single bone
  • salt and pepper
  • 1/2 cup flour
  • 1/2 cup olive oil, divided
  • 1/2 cup carrot, diced
  • 1/2 cup celery, diced
  • 1/2 cup onion, diced
  • 1 bay leaf
  • 2 cups fresh plum tomatoes, diced
  • 4 cups vegetable stock
  • 2 cups J. Lohr Estates Falcon's Perch Pinot Noir

Season the short ribs with salt and pepper, and lightly coat with flour. Heat ¼ cup olive oil in a heavy Dutch oven and add the short ribs. Brown the ribs evenly on all sides, remove from the pan, and set aside. Add the remaining olive oil and diced vegetables, and cook until the vegetables are softened. Add J. Lohr Estates Pinot Noir to deglaze, return the short ribs to the pan, and add the bay leaf, tomatoes, and vegetable stock. Bring to a simmer and cook very slowly for about 2½ hours, until the ribs are fork tender. Remove the ribs from the sauce and keep warm. Skim excess oil from the sauce and then press sauce through a fine sieve for a velvety texture.

Mashed Potatoes

  • 4 cups mashed potatoes
  • 1 cup crumbled blue cheese

Fold the crumbled blue cheese into the hot potatoes.

To Serve

Spoon a serving of the potatoes onto the center of a dinner plate and arrange three short ribs around the potatoes. Drizzle the strained sauce over the short ribs. Serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

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