Tuesday, May 12, 2015

Wine Poached Salmon

Our friends at Queer in the Kitchen are at it again, cooking up a delicious yet healthy dish with Vintage Lane Wine's Willow White.

With summertime swimsuit season around the corner, Kyle has come up with a dish with amazing flavor, paired with wine we love... best of all it's guilt-free.

He says "While our personal trainers prefer we eat boiled chicken breasts seasoned with nothing but a dash of self-hatred, we opted to continue our partnership with Lost Oak Winery and poach this salmon in their delicious Vintage Lane Willow White wine. Considering we're actively dreaming about various forms of fried chicken, we feel confident in putting this fish in the ‘healthy’ category."  (read the full witty blog here).

Wine Poached Salmon
serves 4 to 6

  • 1 ½ to 2 pounds salmon fillet, skin removed
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup dry white wine (we used Vintage Lane Willow White)
  • 2 tablespoons fresh squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons shallots, diced
  • 1 teaspoon dried tarragon
  • 1 or 2 tablespoons fresh chives, chopped, optional


Preheat oven to 425 degrees.

Place salmon in a shallow baking dish, such as a 13×9. You may need to cut your filet to get it to all lay in a flat, single layer. Drizzle olive oil over fish and season with salt and pepper.

In a separate bowl, combine all remaining ingredients except chives and mix well. Pour over salmon. Place on center rack of preheated oven and bake for 15-20 minutes or until salmon is cooked to desired doneness and flakes easily with a fork.

Garnish with chives and serve.


Inspired?  Get to your local store to pick up salmon and of course Vintage Lane Wine.  Sold at a store near you or order online.

Cheers!
- Lost Oak Indulged






Drunk Mushrooms


After savoring a few amazing wine-infused dinners (wine infused both in the meal and with the meal) with our friends at Queer in the Kitchen, we decided we needed to see what delicious creations they would come up with using Lost Oak and Vintage Lane wines.  We provided the wine, and they delivered mouth-watering dishes!  Here is the first, a drunken mushroom side dish.  Tastes delicious and only uses a little of your award-winning Dawson Red, so there is plenty for you to drink...  or "pair with your meal."

Wine in hand, this is where they started:  "There we were, free wine in hand, and we couldn't JUST drink it. Being obligated to actually make a recipe out of it was not as fun as watching it magically disappear through the straw of a used Styrofoam Whataburger cup.  But we did, and came up with this recipe. It only uses ¼ cup of your precious nectar so the rest is ALL YOURS."
Read the rest of their delicious blog filled with clever wit here.

Drunk Mushrooms
serves 6-8

3 tablespoons butter
¼ cup shallots, finely chopped
2 large cloves of garlic, minced (about 1½ tablespoons)
16 to 24 ounces assorted mushrooms (we used cremini, baby bella and white), sliced or whole, depending on preference
¼ cup Vintage Lane Dawson Red wine (or red wine of your choice)
¼ cup beef flavored broth
½ cup chives, finely chopped
juice of half a lemon, (about 2 tablespoons)
salt and ground black pepper




In a large skillet over medium heat melt butter till just beginning to brown. Add shallots and garlic and sauté until fragrant, 45 seconds or so. Add in wine and broth and bring mixture to a simmer.
Add in mushrooms and toss well to coat. Cover pot and reduce heat to medium low and simmer for 15 minutes. Remove cover and continue simmering until liquid has reduced some. (Keep an eye on your mushrooms for this step, you don’t want them to get soggy or mushy.) Remove from heat and let stand uncovered for 10 minutes.
Strain liquid from mushrooms using a colander and return to pan. Season generously with salt and pepper to taste and toss in lemon juice and chives. Serve hot.

Run to the a store near you which sells Dawson Red clutching your shopping list and make this easy dish now!  The mushrooms and the remainder of the bottle of your Dawson Red will pair perfectly with your main course, whether it is a delicious steak, or just the rest of the bottle!

Cheers!
~ Lost Oak Indulged