Entrée

Mushroom Pate

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 2 lb wild mushroom (shitake, oyster, beech, wood ear), sliced or chopped
  • 2 sprigs thyme
  • 2 shallots, minced
  • 4 oz unsalted stick butter
  • 2 tsp garlic powder
  • 3 T oyster sauce
  • 8 oz. cream cheese, cubed
  • 4 oz. pimientos, divided
  • 1/4 cup chives, chopped, divided
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp tobasco

In a large pan over medium high heat, melt butter. Add shallots and cook, stirring, until cooked through, about 4-5 minutes. Reduce heat to medium and add mushrooms and thyme. Cook, stirring, until all the mushrooms are thoroughly cooked through and liquids evaporated. (mushrooms will release their liquids as they cook) Remove thyme sprigs.

Remove from heat and let cool a little. Place mushrooms in a food processor. Add in cream cheese, garlic powder, oyster sauce, cream cheese, salt, sugar and tobasco. Blend until smooth. Adjust seasoning to taste.

Fold in 3/4 of the pimientos and chives. Serve at room temperature and garnish with a little of the remaining chive and pimiento. Delicious with our Fog's Reach Pinot Noir!

Grilled Citrus Asparagus with Creamy Miso Cheese Dip

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 1 bunch fresh asparagus, ends removed
  • Zest of 2 lemons
  • Olive Oil, preferably lemon or garlic infused
  • Gray Salt or Sea Salt

Place asparagus on a sheet pan. Coat lightly with oil. Sprinkle zest and salt over asparagus. This can be marinated for an hour ahead of time.

Grill over direct high heat, just until there are grill marks, about a minute. Turn once and cook another minute. Remove from heat and place back on the same sheet pan and toss asparagus in the oil, lemon and salt mixture.

Creamy Miso Cheese Dip

  • 1 bunch fresh asparagus, ends removed
  • Zest of 2 lemons
  • Olive Oil, preferably lemon or garlic infused
  • Gray Salt or Sea Salt

Blend together in a food processor until mixed completely.

Serve the asparagus warm or refrigerate for later use. The Creamy Miso Cheese Dip is great with both the warm and chilled asparagus. Perfect with our J. Lohr Estates Bay Mist White Riesling.

Peruvian Ceviche

recipe courtesy of Chef Bruce Finch, A Party For Your Palate

  • 1 lb. fresh white fish, such as mahi mahi, snapper, tilapia, etc… cut wafer thin
  • juice of 6 limes
  • 1 orange bell pepper, small dice
  • 2 avocados, small dice
  • 1 shallot, minced
  • 2 T sugar
  • 2 T Aji Amarillo paste, or yellow banana peppers, ground to a paste
  • 15 oz lite coconut milk

Combine all ingredients and let sit at room temperature with fish completely covered by liquid for 20 minutes.

Enjoy with our October Night Chardonnay!

Falcon’s Perch Pinot Noir Braised Beef Short Ribs with Blue Cheese Mashed Potatoes

recipe courtesy of Chef Mario Andreoni, Panevino, Las Vegas, NV

Serves 4

Short Ribs

  • 12 beef short ribs, single bone (5 oz ea)
  • flour
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • ½ cup onion, diced
  • 1 bay leaf
  • ½ cup extra virgin olive oil
  • 1 qt vegetable stock 
  • 2 cups J. Lohr Estates Falcon’s Perch Pinot Noir 
  • 2 cups fresh plum tomatoes, diced
  • Salt and pepper, to taste

Mashed Potatoes

  • 4 cups mashed potatoes
  • 1 cup blue cheese

Season short ribs with salt and pepper, and give a light dusting of flour. Brown the short ribs in a medium pot, then add the diced vegetables. After cooking the short ribs for about 10 minutes, deglaze the pan with the J. Lohr Estates Pinot Noir, and add the tomatoes and the vegetable stock. Let it simmer for about 2½ hours until the ribs are very tender. Remove the short ribs from the sauce, and strain the sauce through a fine mesh to get a velvety consistency.

When ready to serve fold some crumbled blue cheese into the previously prepared mashed potatoes. Spoon a serving of the potatoes in the middle of the plate, and place 3 short ribs equidistant around them. Drizzle some of the strained sauce across the short ribs, and serve with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

J. Lohr Estates Pinot Noir Pot Roast

recipe courtesy of Chef  Marlyn Hernandez, Aja Restaurant and Bar, Atlanta, GA

Marinate the meat with the herbs and J. Lohr Estates Pinot Noir overnight. Remove the meat from the marinade and season with salt and pepper, reserving the marinade

Preheat the oven to 450°F. Once preheated, place roast in pot and surround it with the vegetables. Cook for 30 minutes uncovered. Turn the roast over in the pot and continue roasting for about 1 ½ to 2 hours, depending on the thickness of the roast, or until the meat releases liquid and all the juices at the bottom of the pan are caramelized. Be cautious to not let the juices burn. Remove from oven.

Pour the wine marinade and the stock into the pan. Cover the pot and bring to a gentle simmer over low heat on the stovetop. Once a simmer is present, place the pot back into the oven on 325°F and baste every 10 minutes. After 1½ hours, turn the roast over and braise for another hour.

Transfer the meat into a clean pot and strain the liquid into a saucepan. Remove the carrots and onions. Place the saucepan on the stovetop and simmer, while consistently skimming the fat off the top. Once most of the fat has been removed, ladle approximately 1/3 of the braising liquid over the roast. Place the uncovered roast back into the oven at 400°F.

Garnish

  • 2 carrots, rounded cuff
  • 1 1/2 white button mushrooms
  • 1 cup frozen or fresh peas
  • 1 cup pearl onions, roasted
  • 3 Tbsp olive oil

While the meat is roasting, cook the peas and carrots in boiling, salted water, then strain. Sauté the mushrooms in the olive oil, then add roasted onion. Keep the peas and carrots aside.

After the meat has been roasting at 400°F for 15 minutes, pour in the rest of the marinade. Baste the roast every 10 minutes for 30 minutes. Remove the roast from the pot and slice – there will be approximately 2 cups of the juice left. Slice the roast and top with the peas and carrots. Finish each service with a ladle of the juice. Works perfectly aside a potato and a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!

Tuna Tacos with Spicy Tuna Tartar

recipe courtesy of Chef Kim Canteenwalla, Chef at Society Café Encore, Las Vegas, Nevada

Serves 4

  • 4 flour tortilla shells, lightly fried and drained on paper towels
  • 1 lime, cut into 8 wedges
  • 1 jalapeño, sliced very thin
  • 4 sprigs cilantro
  • 1 tomato, cut into 8 wedges, each wedge cut in half

Spicy Tuna Tartar

  • 6 oz tuna, sushi grade, small dice
  • ¼ cup sambal mayo (recipe follows)
  • 1 Tbsp jalapeño, finely chopped
  • 1 Tbsp shallot, finely chopped
  • 1 lime, juiced
  • 1 scallion, thinly sliced
  • salt to taste

Mix all ingredients in a small bowl and season to taste.

Sambal Mayo

  • 1 cup mayonnaise
  • ¼ cup Sambal Oelek chili paste
  • 1 Tbsp yuzu (lime juice if yuzu is unavailable)
  • 1 Tbsp lime juice
  • salt and pepper to taste

Purée ingredients in a blender. Season with salt and pepper.

Avocado Cream

  • 1 avocado
  • ½ cup sour cream
  • salt and pepper to taste
  • 1 Tbsp lime juice
  • 2 Tbsp heavy cream

Purée all ingredients together and season to taste.

To Serve

Divide tuna tartar between taco shells and top with avocado cream, tomato pieces, sliced jalapeño and cilantro. Serve with lime wedges on the side. Enjoy with a glass of J. Lohr Carol’s Vineyard Sauvignon Blanc.

Maple-Brined Pork Chops with J. Lohr Estates Valdiguié Fig Jam and Asparagus

recipe courtesy of Chef Jeremy Sewall, Chef at Island Creek Oyster Bar, Boston, Massachusetts

Serves 4

4 small pork chops (6-7 oz, single bone)

Brine

  • ¾ cup maple syrup
  • ¾ cup kosher salt
  • 2 cloves garlic
  • 1½ cups water
  • 1 Tbsp mustard seeds
  • 1 Tbsp chili flakes
  • 1 small Spanish onion, cut in half
  • 1 sprig thyme
  • 1 sprig rosemary
  • 10 cups ice

Mix all the ingredients except the ice in a large saucepan and bring to a boil. Remove from heat and in a large bowl, pour the mixture over the ice (the ice will cool down the brine enough to put in the pork chops). Add the chops to the cool mixture and refrigerate for 4 to 6 hours. Remove the chops from brine, and let sit, uncovered, for several hours in the refrigerator before grilling.

Asparagus

  • 2 bunches asparagus, woody stems removed
  • 1 gallon water mixed with ½ cup kosher salt
  • 1 tsp ginger, minced
  • 2 tsp garlic, chopped
  • 2 Tbsp olive oil

Bring the salted water to a boil and add the asparagus. Simmer for about 3 to 4 minutes and plunge into ice water to stop the cooking. Drain when cool and refrigerate until almost time to serve, then warm the olive oil in a sauté pan and add the garlic and ginger. When it begins to color, add the asparagus and heat through. Season with salt and pepper.

Fig Jam

  • 4 pints fresh figs, quartered
  • 1 bottle J. Lohr Estates Wildflower Valdiguié
  • ¼ cup red wine vinegar
  • ¼ cup brown sugar
  • ¼ cup superfine sugar
  • 1 pinch chili flakes
  • seasoning sachet (see below)

Seasoning Sachet

5 whole black peppercorns, a few sprigs of thyme, sprig of fresh rosemary, 1 star anise and ½ cinnamon stick. Put sachet ingredients on a square of cheesecloth and tie together with a string to securely close. Combine all ingredients in a saucepan and bring to a boil. Then simmer on low heat until figs have reached a jam consistency. Remove sachet and purée the fig mixture in a food processor.

To Serve

Grill the pork chops about 7 minutes per side over medium heat; turn frequently to get even color and doneness. Place each pork chop on a small plate, drape the asparagus over the bone and a spoonful of fig jam on the top of the chop. Serve immediately with a delicious glass of J. Lohr Estates Wildflower Valdiguié!

J. Lohr Arroyo Vista Chardonnay Creamed Mushrooms on Toast

recipe courtesy of Chef Jamie Gwen, Radio and Television Personality and Author, California

Makes 4 small plates

  • 1 oz dried Morel mushrooms
  • 1 cup boiling water
  • 2 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 1 lb brown or white button mushrooms, cleaned & sliced
  • 2 shallots, minced
  • ½ cup J. Lohr Arroyo Vista Chardonnay
  • ½ cup crème fraîche
  • 4 large, thin slices of crusty bread
  • parsley, freshly chopped (for garnish)

Place the dried morels in a small bowl and pour the boiling water over them. Let the morels sit for half an hour, then drain and reserve soaking liquid for your next mushroom soup or stock. Cut each morel in half lengthwise and set aside.

Heat the olive oil and 2 Tbsp of the butter in a large non-stick pan. Add the fresh mushrooms and cook over high heat until the mushrooms release their juices and begin to brown, stirring often, about 8 minutes. When the mushrooms have caramelized, add the remaining 2 Tbsp of butter along with the soaked morels and the minced shallot. Cook for 2 minutes more, stirring often. Season the mixture with salt and pepper. Add the J. Lohr Chardonnay and reduce heat to medium. Cook for 10 minutes or until the liquid is reduced to a thin sauce. Stir in the crème fraîche and cook for 3 minutes more. Adjust the seasoning to taste.

To Serve:

While the mushrooms are cooking, toast the bread lightly on each side. Spoon the mushrooms and sauce over the toast. Garnish the plates with the chopped parsley and serve immediately. Pair with a glass of J. Lohr Arroyo Vista Chardonnay!

Grilled Lamb Lollipops with Gorgonzola Butter and J. Lohr Estates Seven Oaks Cabernet Balsamic Drizzle

recipe courtesy of Chef Jake Pease, Executive Chef at Tresca, Boston, Massachusetts

Serves 4

1 rack of lamb, sliced into individual chops–2 chops per person

Marinade

Combine marinade ingredients in a small bowl. Marinate lamb chops covered 4 to 6 hours or overnight in refrigerator.

Gorgonzola Butter

Heat olive oil in sauté pan over medium heat. Add onions and cook until lightly caramelized, about 15 minutes, then add garlic and cook 1 minute more. Turn up heat to medium-high and add the J. Lohr Estates Cabernet. Reduce until liquid has evaporated, then let cool completely. Place cooled wine mixture and remaining ingredients in food processor and blend till smooth. Scoop onto parchment paper or plastic wrap and roll to the diameter of a quarter. Place in freezer for 5 minutes to set, then store in refrigerator. Thinly slice when ready to serve.

Seven Oaks Cabernet Balsamic Drizzle

Place all 3 ingredients in a heavy-duty saucepan, simmer and reduce by two thirds. Let cool.

To Serve:

  • 2 Tbsp olive oil
  • 8 chive stems, thinly sliced

Coat the lamb chops with the olive oil and season with salt and pepper. Grill for 3 to 4 minutes on each side for medium rare.

Place 2 chops on each plate and top with thinly sliced Gorgonzola butter. Finish with the Cabernet drizzle and garnish with sliced chives. Serve with a glass of J. Lohr Estates Seven Oaks Cabernet!

Soy Caramelized Pork

recipe courtesy of Chef Jaimie Casey, Chef at JC Culinary, San Jose, California

Serves 4

  • 4 lbs pork belly
  • ¼ cup soy sauce
  • ½ cup orange juice
  • ½ cup brown sugar
  • ¼ cup J. Lohr Tower Road Petite Sirah
  • 2 Tbsp extra virgin olive oil
  • pinch of Kosher sea salt
  • ½ tsp black pepper
  • 1 Tbsp Chinese 5 spice

Using a sharp knife, diagonally score the fat side of the pork belly. Mix remaining ingredients together and divide mix in half. In a heavy-duty freezer plastic bag, place the pork and half of the marinade. Press all of the air out and seal the bag well.

Place bag in a simmering pot of boiling water and gently cook for one hour or until pork is tender. Pull bag from the water with tongs and let cool.

During the cooling time, place the other half of the marinade mixture in a saucepan and reduce over low heat until syrupy. Be cautious and watch the mix as it may boil over easily.

When pork is cool, cut into ½ inch pieces, and grill or broil until crispy. Brush pork with reduced marinade and serve hot. Enjoy with a glass of J. Lohr Tower Road Petite Sirah!

Syndicate content