Lamb Chops with Herbs de Provence and Fleur de Sel

Using Fleur de Sel seasoned with Herbs de Provence grown in the Upchurch Vineyard winery garden, Chris prepares lamb chops with roasted tomatoes and duck fat potatoes. He pairs this hearty summer fare with the elegant, yet powerfully balanced, fruit of our flagship 2017 Estate Cabernet Sauvignon.

Download a pdf version of the recipe.

Ingredients:

  • 1 lamb rack, trimmed
  • 2-3C cherry tomatoes
  • 2-3C baby potatoes
  • 3 cloves garlic
  • Herbs de Provence with Fleur de Sel*
  • extra rosemary (optional)
  • 1/4C olive oil
  • 1/8C duck fat

* You can prepare your own seasoning, making a 50/50 blend of Herbs de Provence and salt at home.

Steps:

  1. Set oven to broil and start grill.
  2. Paint both sides of lamb chops with oil. Spoon a generous amount of herbed salt on each side and allow to sit for ~30 minutes.
  3. Toss cherry tomatoes with garlic, olive oil, and herbed salt. Spread over a baking sheet and place on middle oven rack.
  4. Combine potatoes, duck fat, herbed salt, and extra rosemary in a bowl to marinade.
  5. Place lamb chops on grill.
  6. Add potatoes to a sauté pan on medium heat.
  7. Check tomatoes and rotate pan in oven if necessary.
  8. When nicely browned on one side, flip lamb chops.
  9. Once finished, remove lamb chops from heat (after ~2-4 minutes per side).
  10. When slightly brown-roasted on top, remove tomatoes from oven.
  11. Remove potatoes from heat and plate up with lamb chops alongside tomatoes.

Enjoy!

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Deconstructed Guacamole

Chris prepares his signature deconstructed guacamole over pan seared scallops and serves it with the 2018 LTL Grenache Rosé.

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Ingredients:

  • 2 dozen fresh scallops
  • 2T vegetable oil
  • avocado chilled and diced
  • tomatoes, peeled and diced
  • sun-dried tomato
  • white onion, finely diced
  • Anaheim pepper, finely diced
  • fresh cilantro, chopped
  • the juice of a lime wedge
  • your choice of hot sauce (optional)

Steps:

  1. Rinse scallops and remove tendon.
  2. Dice avocado, tomato, sun-dried tomato, and onion into smal pieces and set aside. Keeping the avocados chilled until slicing makes dicing them into small pieces easier.
  3. Rinse and chop cilantro leaves.
  4. Heat vegetable oil in a pan on high heat.
  5. Add scallops and cook for ~1.5min.
  6. When browned on both sides, remove scallops to pre-warmed plates.
  7. Sprinkle avocado, tomato, sun-dried tomato, onion, and pepper over scallops.
  8. Squeeze a few drops lime juice over each plate.
  9. Add hot sauce and cilantro to garnish.

Enjoy!

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Butternut Squash Risotto

Chris prepares his favorite vegetarian dish and serves it with the newly released 2018 Southwest Facing Sauvignon Blanc.

Download a pdf version of the recipe

Ingredients:

  • 1 medium butternut squash, roasted and mashed
  • 1 1/2C aborio rice
  • 1/3C olive oil
  • 1 medium onion (~1C), diced
  • 1C white wine
  • ~1qt chicken (or vegetable) stock, added in ~1C increments
  • 1/2-3/4C parmesan cheese

Steps:

  1. Heat olive oil in wok on medium heat
  2. Add onion and cook until soft
  3. Add rice and stir in until coated with oil
  4. Once rice is thoroughly coated, add wine
  5. Allow rice to absorb wine
  6. Add ~1C stock and stir in
  7. As rice absorbs moisture, continue adding stock ~1C at a time, repeating 3-4 times
  8. When rice has absorbed final portion of stock, add squash. Stir in until risotto appears orange in color
  9. If necessary, add a little more stock and leave to simmer for ~40min
  10. Stir in parmesan cheese until melted
  11. Serve with additional cheese on top

Enjoy!

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Mussels with Chorizo

Mussels with Chorizo

Using mussels from Taylor's Shellfish in Seattle, Chris whips up a funky dish that pairs perfectly with our Southwest Facing Sauvignon Blanc.

Download a pdf version of the recipe

Ingredients:

  • 2lb mussels, cleaned and debearded
  • 2-3T butter
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 8oz. uncooked chorizo
  • 3/4C white wine
  • 1 1/2C chicken stock
  • 1/2-1t pepper flakes
  • 1T harissa paste
  • 1/2C heavy cream

Steps:

  • Add butter to pan on medium heat
  • Add onion and cook until soft
  • Add 2 cloves chopped garlic
  • Add chorizo. Sauté lightly, but don’t cook fully
  • Add pepper flakes and harissa paste
  • Add white wine and turn up heat to medium-high
  • Add chicken stock. Stir and simmer for a few minutes
  • Add mussels and stir into broth. Cover and steam for 3-4min until shells open
  • Add cream. Stir to combine and serve!

**Don't forget to pour yourself a glass of that wine to enjoy while you cook and dine!

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