Langoustines in Oceano Pinot Noir and Shallot Cream Sauce
Wine Pairing: Oceano Pinot Noir 2019, Spanish Springs Vineyard, San Luis Obispo County, California
The luscious, ripe, red fruit flavors of Oceano Pinot Noir are a perfect match for the bracing saltiness of the langoustines while the elegant acidity of the wine cleanses your palate and acts as a flawless foil for the velvety sauce and prepares your mouth for the next creamy yet briny bite.
2 tablespoons salted butter
2 shallots, finely diced
1 pound langoustine tails, (approximately 18 – 20) shelled and cleaned
2 ounces Oceano Pinot Noir
2 ounces fish stock
2 tablespoons tomato paste
¼ teaspoon fine sea salt
½ teaspoon white pepper, finely ground
3 ounces light cream
2 sprigs fresh oregano for garnish
Heat a large skillet over medium heat. Add the butter and shallots and sauté until the shallots are translucent. Add the langoustine tails and cook for two minutes then turn over and cook for an additional two minutes. Remove the langoustine tails from the pan and set aside. Add Oceano Pinot Noir and fish stock and cook down until liquid is reduced by one half. Add the tomato paste, salt, and pepper, then add the light cream while whisking continuously. Cook for approximately 2 minutes then remove from heat.
Puddle the hot cream sauce on two dinner plates and arrange the langoustine tails on top. The hot sauce will warm the already cooked langoustine tails. Garnish with fresh oregano and serve.
Serves two as a main dish and four as an appetizer.
Recipe created exclusively for Oceano Wines by the World Wine Guys LLC.
Lemon Zested Diver Scallops served over wilted Spinach
Paired with Oceano Chardonnay 2018
The bright citrus notes and crisp acidity of the Oceano Chardonnay 2018 pair perfectly with the creaminess of butter poached, pan seared, zesty diver scallops.
For the wilted spinach:
1 tablespoon extra virgin olive oil
3 ounces pre-washed spinach
2 ounces chicken stock
Heat a large skillet over medium heat. Add olive oil and heat for approximately 30 seconds. Add the spinach to the pan and sauté for 1 minute, then add the chicken stock and cover with a tight lid. Cook for 3 minutes then remove from heat.
For the scallops:
6 large diver scallops
4 tablespoons salted butter
Zest of 1 lemon
¼ teaspoon hot Spanish paprika
¼ teaspoon fine sea salt
¼ teaspoon white pepper, finely ground
2 ounces Oceano Chardonnay
Heat a large cast iron skillet over low to medium heat, add butter and melt. Place the six scallops in the middle of the pan then tilt the pan so that the butter pools in the bottom of the pan. Continuously spoon the melted butter over the scallops for approximately two minutes, remove scallops to clean plate, then pour excess butter into a small bowl and save for later. Turn the heat to high and let the pan start to smoke a little. Add the scallops back to the pan and cook on high heat for 90 seconds per side, then remove them again and place on a clean plate. Reduce the heat to medium and pour the melted butter back into the hot pan and add the lemon zest, paprika, salt, and pepper and sauté for 30 seconds. Add the wine to the hot pan (step back!) and cook until volume is reduced to approximately half.
Divide the wilted spinach in half and place in the middle of two dinner plates. Arrange three scallops on top of the spinach, then spoon the pan wine-butter sauce over the top and serve. Serves 2.
Recipe created by the World Wine Guys LLC exclusively for Oceano Wines.
BOOM Shake the Room Fried Chicken by Fred Dex, Master Sommelier (told in the first person)
Wine Pairing: The excellent 2018 Chardonnay from Oceano Wines, located close to the ocean in San Luis Obispo (Central Coast).
Organic Chicken Thighs
Organic King Arthur Flour
Salt and pepper to taste
Herbes de Provence
I made a seasoning mix that included - salt, pepper, garlic powder, onion powder, paprika, herbs de Provence and a little secret weapon in adding Garam Masala (which is a base for Indian Curries) and includes ginger, cumin, clove, chilies, cinnamon, and laurel leaves. KAPOW!
I seasoned/rubbed the chicken on both sides with a portion of the spice mixture and let sit for 15 mins then dumped the rest of the mix into the flour.
After marinating in the dry mixture, I gave each piece a nice bath in Buttermilk then fully coated each piece of chicken in the flour/spice mix.
Then into 325-degree Vegetable oil until each piece was around 180 degrees.
Let rest for about 10 mins and serve with Hot Honey!
Red Ravioli by Sara Maule
Wine Pairing: Oceano Pinot Noir, Spanish Springs Vineyard, San Luis Obispo
I love the brightness of the Oceano Pinot Noir, that matches very well with the fresh tomato sauce of the red ravioli. The silky wild berries aromas match perfectly with the creaminess of the ricotta, while the full body and the smooth tannins of this wine keep up with the acidity and the saltiness of the Parmigiano Reggiano. Red Ravioli & Oceano Pinot Noir definitely create a foolproof marriage!
For the pasta:
1 and 2/3 Cup of all-purpose flour
Bread crumble to sprinkle over the ravioli – q.s
1 tablespoon of tomato paste
For the filling:
1 cup of Fresh ricotta
1 cup of Parmigiano Reggiano
Salt & Pepper to taste
For the sauce:
Salt & Pepper
1¼ cup of butter
Fresh cherry tomatoes (optional)
Tip the flour into a wide bowl and form a well, put the eggs and the tomato paste in the middle and mix it up with a fork, incorporating the flour little by little. Knead the mix with your hands until you reach a smooth, elastic dough. Wrap the dough in plastic wrap and place it in the fridge for at least 30 minutes.
In the meantime, let’s prepare the filling: put in a mixer the ricotta, the grated parmesan cheese, the basil (torn by hand), season with salt and pepper and turn on the mixer until the ingredients are blended. Transfer the mix in a piping bag.
Roll out your dough with a pasta machine until very thin. Make rectangles from the pasta sheets (make sure they match precisely) and put tablespoons of filling on one side of the sheet. With a cooking brush, wet the edge of the sheets with water so that the dough will stick perfectly and won’t open while cooking. Cover with another pasta sheet and make sure they stick perfectly.
Create your ravioli with the help of a “Coppapasta” pasta ring and place them on a tray, covering them with the breadcrumbs. You can shape your ravioli as you prefer.
Put your ravioli in salted boiling water for few minutes, until they come to the surface. In a pan, melt the butter, stir in the drained ravioli, complete your red ravioli with the chopped aromatic herbs and a pinch of black pepper. If you are a fan of fresh tomatoes, in the final pan you can melt the butter and add some fresh cherry tomatoes, prior adding the drained ravioli. Serve right away. 😊
Dungeness Crab Cakes with Chardonnay Beurre Blanc Sauce
Wine Pairing: Oceano Chardonnay, Spanish Springs Vineyard, San Luis Obispo County, California
The bold citrus fruit flavors and crisp acidity of Oceano Chardonnay are a perfect match for the salinity and spice of these delectable Dungeness Crab Cakes, while the wine’s creaminess pairs seamlessly with the silky Beurre Blanc sauce.
For the crab cakes:
1 pound lump Dungeness crabmeat
1 egg, large
¼ cup mayonnaise
1 tablespoon soy sauce
½ teaspoon wasabi paste
½ teaspoon fine sea salt
½ cup Panko bread crumbs
1 tablespoon finely minced chives
2 tablespoons butter for frying
16 chive stalks for garnish
Whisk egg in a medium glass bowl, add the mayonnaise, soy sauce, wasabi paste, and salt. Whisk until well combined and set aside. In a large glass bowl combine the crabmeat, breadcrumbs, and chives. Gently toss to combine, being careful not break up the chunks of crabmeat. Pour the egg mixture into the crab mixture and lightly toss together. Refrigerate for ten minutes, then form the crab cakes into 8 equal patties. Place crab cakes on a baking sheet and refrigerate for 30 minutes.
Heat one tablespoon of butter in a large non-stick skillet. Gently transfer four of the crab cakes into the skillet and pan fry until golden brown and slightly crisp (about 3-4 minutes per side.) Transfer to a warm baking sheet in a 250 degree F oven. Heat the remaining tablespoon of butter and pan fry the remaining crab cakes. When done, transfer to the baking sheet and keep warm until the Chardonnay Beurre Blanc sauce is finished.
For the Chardonnay Beurre Blanc sauce:
½ cup Chardonnay
2 teaspoons shallot, finely minced
½ pound very cold salted butter, cut into 10 cubes
Salt and finely ground white pepper to taste
Oven Roasted Chicken Stuffed Under the Skin with Gruyere, Cremini Mushrooms and Ricotta
Wine Pairing: Oceano Pinot Noir, Spanish Springs Vineyard, San Luis Obispo
The bright red fruit flavors of Oceano Pinot Noir are an excellent match for the earthy flavor of roasted chicken and Cremini mushrooms, while the silky smooth tannins and full body accentuate the creamy cheese stuffing in this dish.
For the Cremini mushrooms:
8 ounces Cremini mushroom caps, stems removed, finely diced
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon black pepper
Heat the butter in a small skillet over medium heat. Sautee the finely diced Cremini mushroom pieces until soft, approximately 3-4 minutes. Set aside and let cool. Drain before using in the stuffing.
For the stuffing:
4 tablespoons butter, softened
¾ cup whole milk ricotta
2 ounces Gruyere cheese, hand grated
Sauteed Cremini mushroom cubes, from above
¼ teaspoon dried sage
¼ teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
Combine all ingredients in a medium glass bowl until ready to use.
For the stuffed chicken:
1 medium chicken, backbone removed and splayed
1 tablespoon butter, softened
Tip: Ask your butcher to remove the backbone from a 3 to 4 pound whole chicken and splay the chicken flat. Leave the skin intact because you will be placing the stuffing under the skin.
Place the chicken on a half sized baking sheet. Using your fingers start at the neck of the chicken and loosen the skin from the breast meat. Carefully work all the way to the thighs and the legs to form a large pocket under the entire skin. Gently work the stuffing introducing small handfuls at a time until it is equally distributed from the neck to the drumstick. Seal the loose ends of the neck skin with two toothpicks. Gently massage the outer surface of the chicken skin with one tablespoon of butter making sure to cover the entire surface.
Preheat oven to 375 F. When hot, place the chicken and baking sheet on a middle rack. After 20 minutes reduce heat to 350 F and continue to roast until the internal temperature of the breast is 165 F (approximately 45 – 55 minutes) and the skin is browned and crispy. Let rest for 10 minutes before cutting into 4 pieces.
Polynesian Honey Grilled Tri-Tip
David Guas, Chef/Owner, Bayou Bakery, Coffee Bar & Eatery [Arlington, VA]
Wine Pairing: Oceano Pinot Noir 2018, Spanish Springs Vineyard, San Luis Obispo
24-32 ounces Tri-tip beef, cut into small 2” x 2” cubes
.25 cup Low sodium soy sauce
.25 cup Black Asian vinegar
.5 cup Oil [peanut or vegetable]
3 tablespoons Honey, alfalfa
4 each Green onions, thinly sliced on a bias
2 tablespoons Fresh ginger, peeled and minced
.25 cup Chili garlic sauce [store bought]
2 tablespoons Sesame seeds [black and white]
To serve Rice Noodles [suggested]
Place a gallon-size zip lock bag in a large bowl and add all ingredients and mix together, then add the cubed tri tip. Seal the bag and mix it by turning it upside down and right side up. Place the sealed bag in the refrigerator for at least 8 hours or overnight [maximum of 10 hours].
Prepare your grill. Grill should be really hot. Remove the beef from the marinade and cook over direct heat for 2 minutes, and then turn and cook an additional 2 minutes. Remove from grill and finish with a sprinkle of the mixed seeds and serve with rice or rice noodles.
Tip: Tri-tip beef [which is the small triangular muscle from the bottom sirloin] resembles brisket without the outer fat. This cut generally is not an intensely beefy in flavor, therefore makes a perfect inexpensive cut for marinating.
Book Credit: Grill Nation: 200 Surefire Recipes, Techniques, and Tips to Grill Like a Pro [Oxmoor House, 2015]
Photo Credit: Johnny Autry