Entrée

Tuna Tacos with Spicy Tuna Tartar

Recipe courtesy of Chef Kim Canteenwalla, Chef at Society Café Encore,
Las Vegas, Nevada
Serves 4

Ingredients

  • 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!

Pan-Seared Scallops with an Orange Fennel Beurre Blanc Sauce

recipe courtesy of Chef Izzy Camacho, Executive Chef at The Grill on the Alley, Beverly Hills, California

Serves 4

  • 1 lb dry-packed extra large scallops (not frozen), size U-10 or similar preferred
  • salt and pepper
  • vegetable oil
  • chopped chives for garnish

Liberally season scallops on both sides with salt and pepper. Heat skillet over medium-high heat and add vegetable oil. When oil is hot, add scallops and cook for approximately 3 minutes on each side. Scallops will be ready to turn once they easily release from sauté pan—if scallops are sticking, cook a little longer till they release from pan and have a golden crust. The scallops should be served medium-rare.

Orange Fennel Beurre Blanc Sauce

  • ½ fresh fennel bulb, sliced
  • 1 leek, washed and sliced into rough strips, white part only
  • 1 cup J. Lohr Carol’s Vineyard Sauvignon Blanc
  • 1 cup fresh-squeezed orange juice
  • 1 cup heavy cream
  • ¼ lb unsalted butter, room temperature
  • 1 Tbsp vegetable oil
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper

In a sauté pan over medium-low heat, sauté leeks and fennel slices in oil until they are translucent, about 5 to 8 minutes. Add the J. Lohr Sauvignon Blanc, orange juice, salt and cracked black pepper. Reduce mixture by half over medium-low heat.

Strain mixture and return to sauté pan. Add whipping cream and reduce by half again over medium-low heat. Remove from heat and whisk in butter, then season with salt to taste.

Note: Hold sauce at room temperature. Do not reheat as the sauce will break.

To Serve

Spoon sauce onto a plate and place scallops in the center. Garnish with chopped chives. Delicious with a glass of J. Lohr Carol’s Vineyard Sauvignon Blanc!

Vine-Ripened Beefsteak Tomato, Fresh Mozzarella & Roasted Red Peppers

recipe courtesy of Chef Gabriel Caliendo, Executive Chef at Lazy Dog Cafés, California

Serves 4

  • 12 slices vine-ripened beefsteak tomatoes, 3/8 inch-thick slices
  • ½ cup Balsamic vinaigrette (your favorite recipe)
  • ½ cup pesto sauce (your favorite pesto recipe)
  • 1 lb fresh mozzarella, cut into 1 inch chunks
  • 2 Tbsp sundried tomatoes, cut into strips
  • 1 cup roasted red bell peppers, cut into strips
  • 4 Tbsp fresh basil, cut into thin strips
  • ½ cup Balsamic vinegar, reduced to 2 Tbsp
  • black pepper and sea salt to taste

Overlap sliced tomatoes on plates and drizzle with half of the Balsamic vinaigrette and all of the pesto.

In a bowl, toss together the mozzarella chunks, sundried tomatoes, roasted peppers and the remaining Balsamic vinaigrette. Top the tomatoes with the mozzarella mix and season with cracked black pepper and sea salt. Sprinkle basil strips on top and drizzle the reduced Balsamic vinegar around the plate. Enjoy with a delicious glass of J. Lohr Estates Riverstone Chardonnay.

Chilled Cucumber Soup

recipe courtesy of Chef Evan Mallett, Chef/Owner at The Black Trumpet, Portsmouth, New Hampshire

Serves 4

  • 1 bulb fennel, sliced thinly
  • ½ Spanish onion, diced (approx 1 cup)
  • 5 garlic scapes (curled green shoots), chopped
  • 1 bunch mint
  • 8 pickling cucumbers
  • 1 quart plain yogurt
  • Lime juice to taste
  • 1 Tbsp chopped ginger
  • ½ cup lemon balm
  • 1 avocado
  • a splash of buttermilk
  • honey, to taste
  • dill, to taste

Sauté the fennel, onion and scapes in a medium sauté pan over low heat until softened. Let cool, then purée in a blender. Add remaining ingredients, and purée again. Then put through a strainer to smooth out the soup. Season to taste and chill. Enjoy with a glass of J. Lohr Estates Bay Mist White Riesling.

Shrimp Cakes with Pear Mango Sauce

recipe courtesy of Chef Dave Miller, Chef at The Wine Guy, Columbus, Ohio

Serves 4

  • 2 lbs raw shrimp, shelled, deveined, tails off
  • 2 whole eggs
  • 2 tsp granulated garlic
  • 2 tsp granulated onion
  • ½ cup seasoned Panko breadcrumbs
  • 2 Tbsp olive oil
  • 1 Tbsp Cajun spice
  • 2 Tbsp dried parsley flakes
  • ¼ cup unseasoned bread crumbs

In a food processor, add the shrimp and all other ingredients, except for panko breadcrumbs, and pulse 15 to 17 times to mix thoroughly (mixture should still be a bit chunky). Form mixture in to small patties, about 2 inches in diameter.

Preheat oven to 375°F. Dredge patties in the seasoned panko bread crumbs and season lightly with salt. In a heated skillet, add 2 Tbsp of olive oil and carefully add patties a few at a time – do not overcrowd the pan. Brown on each side, then place skillet in oven and bake until just cooked through, about five minutes.

Pear Mango Sauce

  • 2-12oz cans of pear nectar
  • 2-12oz cans of mango nectar
  • ½ cup J. Lohr Estates Bay Mist Riesling
  • zest and juice of 1 lemon
  • 1 Tbsp Cajun seasoning
  • 2 Tbsp honey
  • salt & pepper to taste

In a saucepan, add all ingredients and reduce until thick and syrupy. Reduce to about ¾ cup.

To Serve

Create a zig-zag pattern on the plate with the pear mango sauce, then place 3 shrimp cakes on top of the sauce. Garnish with a small handful of Frisée lettuce. Enjoy with a glass of J. Lohr Estates Bay Mist Riesling or J. Lohr Estates Riverstone Chardonnay!

Bistro Orient Crab Cakes with Riesling Salsa

recipe courtesy of Chef Dan Nguyen, Chef at Bistro Orient, Woodland Hills, California

Serves 4

Crab Cakes

  • 1 lb fresh lump crab meat
  • 1½ cups freshly shredded jicama (squeeze out excess water)
  • 1 egg yolk, extra large
  • 2–3 Tbsp olive oil
  • 2 Tbsp celery leaves, minced
  • 2 Tbsp J. Lohr Estates Bay Mist White Riesling
  • 1 tsp Dijon mustard
  • ½ cup shallots, minced
  • 2 cloves garlic, minced
  • 2 Tbsp chopped green onion
  • flour for dusting

Combine all ingredients in a large mixing bowl, gently breaking up crab meat as you mix. Add salt and pepper to taste and mix thoroughly. Shape into 3 oz patties and place on a tray lined with wax paper. In a large, heavy nonstick pan, add olive oil and heat to medium. Dust patties on both sides with flour and gently place in pan. Cook about 3 to 4 minutes each side, turning once until golden. Place finished crab cakes on a paper towel to absorb excess oil. Serve with salsa.

Riesling Salsa

  • 1 jicama, cut into ½ inch cubes
  • 1 medium tomato, cut into ½ inch cubes
  • 1 Tbsp fresh minced dill weed
  • ½ cup red onion, diced
  • 2 limes, juiced
  • 1/3 cup J. Lohr Estates Bay Mist White Riesling
  • pinch of salt

Combine all ingredients and mix thoroughly.

Enjoy with a chilled glass of delicious J. Lohr Estates Bay Mist White Riesling!

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