Entrée

Angeli’s Pork Tenderloin

recipe courtesy of Chef Humberto Armenta, Chef at Angeli’s Italian Restaurant, Naperville, Illinois 

Serves 4 

  • 2 lbs pork tenderloin, cut into 11⁄2 to 2 oz medallions 
  • 1 lb margarine
  • 4 tsp fresh garlic, chopped 
  • 11⁄2 lbs portabella mushrooms, cut into strips
  • 12 oz fresh spinach
  • 4 oz sundried tomatoes 
  • 12 oz unsalted butter 
  • 2 cups J. Lohr Estates Seven Oaks Cabernet
  • 12 oz beef base
Lightly coat each side of the medallions in flour seasoned with salt and pepper. In a sauté pan, heat margarine until melted and hot. Place the medallions in the pan with the hot margarine and cook for two minutes on each side, lightly browning. Remove the cooked medallions and set aside.
 
Discard the used margarine but keep the same pan with the residue still in the pan. Add the garlic, mushrooms, spinach, sundried tomatoes and butter, and place on high heat. Combine by stirring all the ingredients together and scraping the residue from the bottom of the pan. Add the J. Lohr Estates Cabernet and beef base to the pan and continue to stir at high heat. Reduce the liquid by half, then add the cooked medallions to the pan and heat for one minute. Serve with a delicious glass of J. Lohr Estates Seven Oaks Cabernet and enjoy!
 
 

 

“Seven Oaks” Braised Beef Short Ribs

recipe courtesy of Chef Doug Vaughan, Executive Chef at Goldfish Restaurant, Atlanta, Georgia

 

Serves 4 

  • 4 lbs kosher-style (cross-cut) beef short ribs, cut 2-3 inches in length
  • 1 medium carrot, peeled and cut into large pieces 
  • 11⁄2 Tbsp vegetable oil 
  • 1 medium onion, peeled and cut into large pieces 
  • 1 rib of celery, cut into large pieces
  • 3 cloves garlic, smashed
  • 1 Tbsp tomato paste 
  • 1 750ml bottle of J. Lohr Estates Seven Oaks Cabernet
  • 4 cups stock (chicken or beef) 
  • 2 sprigs fresh thyme 
  • 2 sprigs fresh rosemary 
  • 2 bay leaves 
  • kosher salt and cracked black pepper for seasoning
Preheat oven to 300°F. In a large, heavy bottom oven-proof casserole or sauté pan with a lid, heat oil over medium-high heat. Season the meat and sear in batches, not overcrowding, until nicely browned, then transfer to a dish. Pour off most of the fat from the pan and add the cut pieces of carrot, onion and celery. Cook over medium heat until lightly caramelized, then add the tomato paste and smashed garlic, and cook for two minutes. Add the J. Lohr Estates Cabernet and reduce by half, then add stock and herbs, and bring to a boil. Return ribs to pot. Cover and place in oven for 15 minutes. Check to make sure it is slightly simmering, and adjust temperature, if needed. Allow to cook until tender, about two hours. Remove ribs from liquid, then strain the liquid and let stand five minutes. Then remove the grease with a ladle, and reduce liquid to thicken, if needed. Place ribs back in the sauce until ready to eat.
 
Serve over polenta or horseradish whipped potatoes with a glass of J. Lohr Estates Seven Oaks Cabernet. Enjoy!
 
 

 

Ancho Chile Barbecued Duck Leg Confit

recipe courtesy of Chef Dave McClary, Chef de Cuisine at The Blue Point, Duck, North Carolina 

Serves 6 to 8

Ancho Chile Barbecue Sause 

  • 1 cup diced yellow onion 
  • 1⁄2 Tbsp minced garlic
  • 1⁄4 cup cider vinegar
  • 2 dried ancho chiles 1 cup water 
  • 1⁄4 cup tomato paste
  • 1/3 cup molasses 
Sauté onion and garlic in a small amount of butter for seven minutes on medium heat, until soft. Add remainder of the ingredients and simmer for 20 minutes. Purée and season with salt and pepper.

Smoked Cheddar Grits

  • 11⁄2 cups good quality stone ground grits, white or yellow
  • 3 cups chicken stock
  • 3 cups milk 11⁄2 cups smoked cheddar, grated
  • 2 Tbsp butter
In a medium-sized saucepan, heat stock, milk and butter to a simmer. Sprinkle grits slowly into liquid while whisking with a wire whisk. Adjust heat to very low and cover, but stir often while cooking. Cook for about 30 to 40 minutes, or until grits are soft and mixture is creamy and thickened. Add cheese and season with salt and pepper. Keep warm.
 
Note: Stir often, especially after adding the grits, as they will fall to the bottom and can easily stick to the pot. If sticking does occur at all during the cooking process, simply take the pan off the heat for five to ten minutes and the grits should release; then return to the heat and finish cooking, stirring often.
 
Vanilla Black Pepper Picled Plubs
  • 8 ripe black plums 
  • 2 cups white vinegar
  • 1 cup water 
  • 1 Tbsp coarse ground black pepper
  • 11⁄2 cups sugar 
  • 1 tsp vanilla extract or 1⁄2 vanilla bean pod, split and scraped
The plums should be pickled at least two days in advance. Split plums in half by cutting around the pit, then discard pit and slice each half into four wedges. Warm the rest of the ingredients together just to dissolve the sugar, then cool to room temperature. Pour mixture over the plums and refrigerate for at least two days. When ready to serve, remove plums from liquid and let come to room temperature.

Duck

6–8 duck legs, cooked confit style (salted and cooked slowly in its own fat until tender)
Assembly
Either pull meat from duck legs, leave whole, or separate thighs from legs. If you choose to pull the meat from the legs, you may warm it with an amount of barbecue sauce to your liking in a saucepan on low heat on the stove. Or you may brush the legs with the sauce and warm in the oven or on an outdoor grill. Place desired amount of grits on the plate, then set duck meat or leg beside/on grits, and garnish with three to four plum segments. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!.
 

 

Grilled Filet Mignon

recipe courtesy of Chef Clifton Vogelsberg, Executive Chef at Solas, Raleigh, North Carolina 

Serves 4

  • 4 filet mignon steaks
  • 12 oz J. Lohr Estates Seven Oaks Cabernet 
  • 2 oz goat cheese 
  • 1⁄2 lb butter
  • 11⁄4 tsp garlic salt 
  • pinch of ground white pepper
  • 1 oz scallions (cut on thin bias) 
  • 11⁄4 tsp sea salt
In saucepan, reduce J. Lohr Estates Cabernet until it is a thick syrup consistency, then cool down and reserve. Dice butter and let soften at room temperature for approximately one hour. In a Kitchen Aid mixer with whisk, combine seasonings, butter and cabernet reduction. Whip to a fluffy consistency until ingredients are combined well. With a rubber spatula, fold in scallions and crumbled goat cheese (put in freezer for a short time to attain good crumbles). Roll into a log on parchment paper, and refrigerate until ready to use.
 

Grill filet mignon to desired temperature. Cut a medallion of the J. Lohr Estates Cabernet Goat Cheese Roll and place over steak to begin melting. Serve immediately as the medallion slowly melts over the steak. Serve with J. Lohr Estates Seven Oaks Cabernet. Enjoy!!

Fair Trade Coffee Braised Short Ribs

recipe courtesy of Chef Bernie Kantak, Chef at Citizen Public House, Scottsdale, Arizona

Serves 4

Ribs

Begin this part of the recipe the day before you are serving.

  • 4 beef short ribs (16 oz each, bones intact) 
  • 1⁄4 cup finely ground fair trade coffee
  • 1 Tbsp cocoa powder 
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground coriander
  • 1 Tbsp Saigon cinnamon 
  • 1⁄2 Tbsp finely ground black pepper
In a small bowl, combine coffee, cocoa and spices thoroughly, and set aside. Trim any silver skin from ribs, allow some fat to remain, and season generously with salt. Lay two and a half feet of 18-inch-wide aluminum foil flat on counter, long side facing you. Cover the aluminum foil with the same size piece of plastic wrap. Place salted ribs, meat side down, on center of the plastic wrap. Lightly dust with the coffee/spice mixture. Turn ribs over and repeat the dusting procedure with the spice mixture. Leftover spice mixture will be used in the compote.
 
Grasp the right side of the plastic wrap, and bring the edge over the top of the meat. Then repeat with left side, completely covering the meat. Bring the top and bottom edges of the plastic tightly over the far and near edges of the meat (important for seams to be on top of the package). Repeat this procedure with the foil, keeping seams on the top. Put package in two-inch-high roasting pan, and put in 200°F oven for 18 hours.
 
Compote
  • 1 cup dried Bing cherries 
  • 1⁄4 cup red onion, small dice 
  • 2 cups J. Lohr Estates Seven Oaks Cabernet
  • 1⁄4 cup balsamic vinegar
  • 2 Tbsp honey 
  • 1⁄2 tsp coffee spice mix from ribs 
  • 1⁄2 vanilla bean, split, seeds scraped and set aside

Sauté red onions in a small amount of olive oil. When translucent, add remaining ingredients, including seeds, and bring to a boil. Reduce heat and simmer until liquid is reduced by 2/3 and a syrupy consistency has been reached. Transfer to a bowl, and cool to room temperature.

Parsnips

 

  • 2 parsnips, peeled, stringy core removed, and roughly chopped
  • 2 Tbsp extra virgin olive oil
  • 1 pint almond milk 
  • 1/8 tsp nutmeg 
  • salt and pepper to taste
Toss roughly chopped parsnips with olive oil, and spread on sheet pan. Roast in 400°F oven until caramelized and tender, stirring occasionally. Transfer to blender or food processor, and add half the almond milk. Pulse until desired consistency is reached. Add more almond milk if needed. (The parsnips should be the consistency of mashed potatoes). Add nutmeg, and season with salt and pepper to taste. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

Monkfish Osso Bucco

recipe courtesy of Chef Anthony Trobiano, Chef at Surf’s Out, Kismet, New York

 

Serves 3 to 4

  • 1 large monkfish tail and bone, cut into 3 to 4 portions 
  • 1⁄4 cup extra virgin olive oil  
  • 1⁄4 cup flour
  • salt and pepper
  • 1 large leek, sliced thin
  • 1 cup J. Lohr Estates Seven Oaks Cabernet
  • 8 Sicilian green olives 
  • 1⁄2 cup basic tomato sauce 
  • 2 Tbsp parsley, finely chopped
  • 2 Tbsp butter 
  • 8 sage leaves

 

Season monkfish with salt and pepper, then dredge in flour. Heat olive oil in pan until almost smoking, then add fish to the pan. Brown both sides of fish and transfer into 350°F oven for approximately 12 minutes.
 
Return pan to heat and add leek slices and sage leaves. Sauté leeks until softened and starting to brown. Deglaze pan with J. Lohr Estates Cabernet, then add olives and tomato sauce. Simmer for five minutes, then add butter and parsley to finish the sauce. Place fish on plate and drizzle with sauce. Serve with a glass of J. Lohr Estates Seven Oaks Cabernet and enjoy!

Butternut Squash Risotto

recipe courtesy of Chef Anthony Trobiano, Chef at Cirella’s Restaurant, Melville, New York

 

Serves 4

  • 1⁄4 cup olive oil 
  • 1 small onion, finely chopped 
  • 1 small butternut squash, peeled, seeded and small diced 
  • 11⁄2 cups Arborio rice 
  • 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet
  • 8 cups chicken stock
  • 4 Tbsp unsalted butter 
  • 1⁄2 cup parmigiano reggiano, grated 
  • 2 Tbsp mascarpone cheese 
  • 4 Tbsp chopped walnuts 
  • 2 Tbsp rosemary, finely chopped

Using a stock pot, sauté onion and butternut squash in olive oil until they become slightly soft. Add the rice and sauté until lightly browned. Then pour in the J. Lohr Estates Cabernet and chicken stock. Cover and simmer for 20 minutes, or until all of the liquid has evaporated. Remove from heat and add in the mascarpone and reggiano cheeses, along with the chopped nuts and rosemary. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!

Simple Roasted Chicken with Mushroom Risotto

recipe courtesy of Chef Chris Edwards, Chef of New South Kitchen, Charlotte, North Carolina

Serves 4

  • 4 boneless skin-on chicken breasts (approx. 8 oz each) (airliners or single lobe breasts work best)
  • 1/4 cup fresh lemon juice
  • 1/4 cup J. Lohr Estates Riverstone Chardonnay
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp kosher salt                   
  • 2 Tbsp vegetable oil
  • 1 Tbsp chopped garlic                   
  • 1 cup dark chicken stock
  • 1/4 cup fresh herbs—parsley, thyme, and oregano   
  • 4 Tbsp butter, cut into chunks

Roasted Chicken:
Marinate the chicken the night before—dissolve the salt into the lemon juice and J. Lohr Estates Chardonnay. Stir in the olive oil, garlic and herbs. Put the chicken in a large zip-lock bag with the marinade and refrigerate overnight.

To roast, preheat oven to 400°F. Remove the chicken from the marinade and drain well. Heat the vegetable oil in an ovenproof sauté pan, large enough to hold all four breasts comfortably, over high heat until very hot. Add the breasts, skin side down. Reduce the heat to medium-high and cook 2 to 3 minutes until the skin is well-caramelized and crispy. Turn the breasts over, and cook 1 more minute, then place the pan in the oven for 10 to 15 minutes to finish cooking the chicken. Remove the pan from the oven, and place the chicken on a plate to rest.

To make the sauce, place the empty sauté pan back on the stove over high heat. Add the chicken stock to the pan and reduce the stock to 1/4 cup. Reduce the heat to medium. Return the chicken to the pan with the butter and swirl gently to incorporate. If the sauce over-reduces and begins to break, add 2 tablespoons stock and swirl. Keep warm.

Mushroom Risotto:

  • 3/4 lb wild mushrooms                    
  • 2 cups chicken or vegetable stock (stems removed, washed and sliced)           
  • 1/2 cup diced shallots or onion       
  • 1 Tbsp fresh thyme leaves               
  • 2 Tbsp butter
  • 7 Tbsp olive oil                       
  • 1/4 cup ground Romano cheese
  • 1 cup Arborio rice                   
  • 2 Tbsp snipped chives   
  • 1 cup J. Lohr Estates Riverstone Chardonnay

To roast the mushrooms, preheat oven to 400°F. Toss the mushrooms with 3 tablespoons olive oil and thyme. Season with kosher salt and fresh ground pepper. Place the mushrooms on a sheet pan and roast 10 to12 minutes. In a large saucepan, heat the wine and stock together with the roasted mushrooms (add any liquid that the mushrooms released during the cooking as well). Sweat the diced shallots in a large sauté pan over medium heat in the remaining 4 tablespoons of olive oil, without browning. Add the rice and stir well to coat the rice with the oil. Add 1/3 of the hot mushroom liquid to the rice. Stir the rice frequently as it cooks and absorbs the liquid. When the liquid is almost completely absorbed, add another 1/3 of the liquid. Repeat until all the liquid is absorbed. Stir in the butter, Romano cheese and chives. Serve immediately with roasted chicken and pan sauce spooned around. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!

Poached Salmon with Sauce a L’aneth

recipe courtesy of Chef Lance Barto, Chef of Strings Restaurant, Denver, Colorado

Serves 4
Salmon Poaching Liquid:

  • 1 ½ cups water                       
  • 1/3 bunch of parsley
  • 1 ½ cups J. Lohr Estates Riverstone Chardonnay       
  • 1 white onion
  • 1 tsp black peppercorns                   
  • 1 carrot
  • 1 bay leaf                       
  • 5 stalks of celery
  • 5 sprigs thyme                       
  • zest and juice of one lemon

Bring all ingredients to a boil, and lower to a simmer. Let simmer for about an hour and strain. Once strained, return the liquid to the pan.

Sauce à L’aneth: (makes approx. 1 cup of sauce)

  • 2 medium shallots, finely chopped           
  • 1 cup crème fraîche
  • 1 fl oz clarified butter                   
  • 1 tsp Dijon mustard
  • 3 Tbsp whole butter                   
  • 1 fl oz lemon juice
  • 3/4 cup J. Lohr Estates Riverstone Chardonnay       
  • salt and pepper
  • 3 Tbsp fresh dill, chopped   

Sauté the shallots in the clarified butter over low heat until they turn translucent. Deglaze the pan with lemon juice and white wine, and reduce by half. Add the crème fraîche and Dijon mustard and reduce the heat to low to warm the sauce through. Melt in the whole butter, one tablespoon at a time, while constantly stirring. Once the butter is mounted into the sauce, stir in the dill, and season with salt and fresh cracked black pepper.

Assembly:
Bring poaching liquid to a boil in a large shallow pan, and then reduce to a very low simmer. You should barely be able to see bubbles forming at the bottom of the pan. Place the salmon into the pan so its partially covered by the poaching liquid and cover. Cook approximately 5 minutes, or until desired temperature is reached. Be careful not to overcook the fish as it will be quite dry. Warm the sauce and ladle over the fish. Garnish with a sprig of dill and a lemon wedge. This dish is a perfect pairing with J. Lohr Estates Riverstone Chardonnay!

Jumbo Maine Scallops and Wild White Shrimp, Saffron, Roasted Red Pepper and Fava Bean Risotto

recipe courtesy of Chef Yvon Goetz, Executive Chef/Partner of The Winery Restaurant, Tustin, California

Serves 4

  • 1/3 cup extra virgin olive oil            
  • 8 large Maine sea scallops
  • 14 oz Arborio rice                
  • 1/2 cup fava beans, blanched
  • 1 large onion, thinly sliced            
  • 3 red peppers, roasted, peeled and sliced in strips
  • 2 cloves garlic, chopped                    
  • 1 Tbsp basil, thinly chopped
  • 2 pinches saffron threads                
  • 3 oz butter
  • 2/3 cup J. Lohr Estates Riverstone Chardonnay       
  • 1/2 cup Parmesan cheese, grated
  • 2 ½ cups chicken or vegetable stock            
  • salt and pepper
  • 12 large white shrimp, peeled and deveined

Heat up olive oil in a saucepan over medium-high heat. Add the onion and garlic, and cook for 2 minutes. Add the rice, salt, and pepper, and cook for another 2 minutes. Add the J. Lohr Estates Chardonnay and cook until all the wine is reduced. Add the stock and saffron, and cook until the rice is al dente. Add the red pepper strips and fava beans, and stir until hot. Remove from heat and add butter, Parmesan, and chives. The consistency should be a little soupy. Check the seasoning and adjust to taste.

Season the scallops and shrimp with salt & pepper, and sauté with olive oil in a non-stick sauté pan. Cook each side for a maximum of 2 minutes. Do not overcook or they will both be tough and chewy.

On a large dinner plate, scoop the risotto and arrange the shrimp and scallops on top. Garnish with fresh basil or other fresh herbs. Serve with a glass of J. Lohr Estates Riverstone Chardonnay and enjoy!

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