Wine and food pairings are a delicious way to discover the depth and diversity of Paso Robles wines. Through thoughtfully matched recipes and J. Lohr wines, you’ll discover how your favorite dishes and Paso wines come together to tell the story of the region, one bite, sip, and experience at a time.

Crispy Patatas Bravas with Piquillo Pepper Aioli

Tapas night has never been better with these vegan Crispy Patatas Bravas, made with fingerling potatoes and served with a sweet and spicy piquillo pepper aioli. Delicious!

Prep Time: 15 min.
Cook Time: 40 min.
Servings: 4

Ingredients

For the Potatoes

• 1 ½ lbs. fingerling potatoes halved lengthwise
• ¼ cup olive oil
• ½ tsp. salt

For the Aioli

• ½ cup good quality mayonnaise (use vegan mayonnaise to keep it vegan)
• ¼ cup roasted piquillo peppers, seeds removed and coarsely chopped (can substitute roasted red pepper)
• ¼ tsp. salt

Instructions

• Preheat oven to 375°.
• Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart.
• Pour in enough water to cover baking sheet with a thin layer, about 1 ½-2 cups.
• Cover baking sheet very tightly with foil, crimping against the sides of the baking sheet to seal and trap in the steam.
• Bake until a fork slides easily through potatoes, about 20 minutes. Let potatoes cool slightly and increase oven temperature to 425°. Peel back the foil on one corner and pour off any remaining water into the sink.
• Remove foil and drizzle olive oil over potatoes. Season with salt and toss to combine.
• Arrange potatoes cut side down and evenly spaced again and roast until tops are golden and bottoms are deeply browned, about 20 minutes more. Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.
• While potatoes are baking, make the aioli by combining mayonnaise, piquillo pepper and salt in a blender. Pulse until smooth and transfer to a bowl. Serve with potatoes.

Wine Pairing Recommendations

• • J. Lohr Estates Seven Oaks Cabernet Sauvignon

 

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Beef Teppanyaki with Local Honey Ponzu Sauce

A match made in heaven. Easy-to-make, savory Beef Teppanyaki paired to the ripe berry fruit tones of J. Lohr Estates Los Osos Merlot. Just be sure to allow enough time for marinating!

Recipe courtesy of Chef Hy Tran.

Ingredients

• Beef Teppanyaki
• 2 8oz flank steaks
• 2 shallots each (minced)
• 2 cloves of garlic each (minced)
• 1 cup soy sauce
• 2 Tbsp. rice vinegar
• 2 Tbsp. brown sugar
• 1 bottle Satay oil (strain oil)
• 1 tsp. mustard powder
• 1 Tbsp. sesame oil
• 1 cucumber Each
• 1 bunch of scallion
• 1 bulb of ginger
• Local Honey Ponzu Sauce

Instructions:

• Clean and trim flank steak of gristle and some fat.
• Strain out oil from satay and set aside.
• Combine, pulp (from satay), shallots, garlic and rub on flank steak to marinade for 30 minutes.
• Combine in mixing bowl; soy sauce, rice vinegar, powder, and sesame oil.
• Whisk in mustard powder and brown sugar until dissolved.
• Add wet mixture to beef, cover and refrigerate for 3 hours (longer the better).
• Julienne cucumbers, chop scallions, peel and grate ginger and set aside for garnish.
• Heat local honey in microwave and whisk together with ponzu sauce.
• Cook beef flank on hot grill, or cast iron griddle, until desired internal temperature. Set aside to rest for 5 minutes.
• Place julienned cucumbers on plate, slice beef and assemble atop cucumbers.
• Garnish with scallions and grated ginger and spoon ponzu sauce on beef and serve!

Wine Pairing Recommendations

• J. Lohr Estates Los Osos Merlot

 

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Crying Tiger Steak Salad

Recipe

Courtesy of Nittaya Parawong, Nittaya’s Secret Kitchen

Prep Time: 10 minutes
Total Time: 25 minutes
Serves 2

Ingredients

• 6 to 8 oz. ribeye steak
• 1 Tbsp. Thai seasoning soy sauce
• 1 pinch black pepper
• 1 head butter lettuce, cut into bite sized pieces
• 1⁄2 cup grape tomatoes, halved
• 1⁄2 English cucumber, halved, then sliced
• 8 to 10 mint leaves, removed from stems
• 1⁄2 cup cilantro, chopped
• 1⁄4 cup green onion, chopped
• 1⁄4 cup purple onion, diced, or 1 shallot finely sliced

Dressing:

• 4 to 8 Thai chili red peppers
• 1⁄4 cup cilantro
• 4 garlic cloves
• 1⁄4 cup fresh squeezed lime juice
• 1⁄4 cup Thai fish sauce
• 1 Tbsp. palm sugar

Instructions

• Place dressing ingredients in a blender using chopping mode. Adjust the taste as desired, then set aside.
• Marinate ribeye steak with Thai seasoning soy sauce and black pepper for 10 minutes.
• On stove, preheat a skillet over high heat until smoking. Place steak in skillet and cook to desired doneness.
• Remove steak from the skillet and set aside to rest for 5 minutes.
• After steak has rested, slice into thin strips. In a large bowl, add the sliced steak, a small amount of dressing (enough to coat the steak), and toss together.
• Then remove steak from bowl and set aside.
• In the same bowl, add butter lettuce, English cucumber, grape tomatoes, cilantro, purple onion, green onion, mint leaves, and Chinese celery.
• Add more dressing as needed, then toss it gently.
• Using two plates, place one half vegetable salad mixture on each plate, then one half of steak on top of each salad.
• Enjoy with your favorite J. Lohr wine!

Wine Pairing Recommendations

• • J. Lohr Estates Riverstone Chardonnay

   

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