Summer is the perfect time to find time to reconnect with friends old and new – and JOLO Vineyards wines set the tone for any occasion. Winemaker and Chef extraordinaire, JW Ray, pairs 3 award winning JOLO wines alongside his favorite healthy, light and delicious summer recipes.
Salmon Sashimi with Citron Sauce and Cucumber Kimchi
Delicate flavours of salmon are paired with a vibrant, tangy citrus sauce, with a twist, of Korean flair with a quick, refreshing cucumber kimchi that adds crunch and a hint of heat. Paired alongside JOLO's award winning Rosé. This crisp and elegant Rosé wine is layered with enticing aromas of white peach, strawberry, pink grapefruit, and citrus. The palate is tantalized with pink grapefruit, bartlett pear and strawberry ending with a lip smacking and crisp finish.
4 Sushi grade salmon filets
1 Cucumber, peeled and sliced into 1-inch rings
2 Cups rice wine vinegar
1 Cup Sugar
2 Tablespoons red pepper flakes
1 Tablespoon Sesame Oil
1 Clove garlic, chopped
In a saucepan, add rice wine vinegar and sugar over medium heat, and bring to a boil. Stir to dissolve sugar. Add red pepper flakes, sesame oil, garlic, and cucumber, and simmer for 5 minutes. Remove from heat and cool before chilling in the refrigerator for 30 mins.
1 Garlic clove, finely chopped
2 Tablespoons sesame oil
1 Teaspoon Soy sauce
Peel 2 rinds off each citrus fruit and finely chop into ribbons and add to mixing bowl. Squeeze the orange, lime, and lemon juice and add to bowl with garlic, sesame oil, soy sauce, and sugar. Stir to combine.
Place the sliced salmon on a plate and spoon the citron sauce over the fish. Serve with a few slices of cucumber kimchi. Drizzle with sesame seed oil and garnish with cilantro and serve.
Apricot Glazed Pork Chops
Sweet and tangy dish this glaze is versatile and full of flavor and quick and easy to pull together for entertaining. Brining the pork chops beforehand keeps them juicy and tender. This dish pairs beautifully alongside Jolotage. This opulent red blend offers seducing aromas of fresh picked blackberries, cherry cordial, and cedar, laced with hints of violets & spice. The palate possesses a luxurious structure of dark fruit & spice framed by a rich dense finish of smokey oak and plush tannins with a freshness of acidity and palate warmth.
4 thick-cut bone-in pork chops
For the Brine
4 cups water
¼ cup coarse kosher salt
¼ cup brown sugar
2 sprigs of fresh rosemary
½ Red onion, sliced
2 garlic cloves, smashed and peeled
For the glaze:
1 Red onion, finely diced
2 Tablespoons butter
1 Clove garlic, finely diced
2 Sprigs Rosemary, chopped
1 Teaspoon Dijon mustard
2 Tablespoons apricot jam
¼ Cup chicken broth
1 Tablespoon red wine vinegar
Salt & pepper to taste
1. Start by preparing the brine. Combine sugar, salt, water, rosemary, garlic, and red onion in a saucepan over medium heat. Stir until sugar has dissolved. Allow the brine to cool.
2. Place pork chops in a bowl or large zip lock bag and add in cooled brine so the meat is completely immersed. Cover or seal, and place in the fridge for 1-2 hours.
3. Remove the chops from the brine and place them onto the grill's direct heat/ hot part. Sprinkle with salt & pepper. Cook for 4-6 minutes until golden brown, then flip and cook on the other side.
4. Prepare the glaze. Add the butter and canola oil over medium heat in a small saucepan. Add onions and garlic and sauté until soft. Be careful not to burn the garlic. Combine the rosemary, Dijon mustard, apricot jam, and red wine vinegar. Heat 3 minutes and stir to combine.
5. Brush pork chops with the glaze and continue cooking, turning the chops and applying more glaze until the internal temperature reaches 140F. Remove from grill.
6. Coat with one final application of glaze before serving.
A great way to elevate fish is with this healthy cashew nut pesto. Pairs beautifully with Jolo's Golden Hallows Reserve. Light buttery overtones add texture and body to this wine. Generous aromas of lemon glaze, pear tart, honeysuckle, and flint prepare the palate for a harmonious confluence of melon, stone fruit, citrus zest, and a hint of mineral and nutmeg.
4(6-ounce) haddock fish fillets
2 tablespoons Canola oil
2 Tablespoons extra-virgin olive oil
1 cup cashews
¼ cup extra virgin olive oil
4 garlic cloves, peeled & chopped
3 tablespoons fresh lemon juice
1 cup fresh basil
¼ teaspoon salt
½ teaspoon pepper
1 tablespoon lemon rind
¼ cup parmesan cheese
1. In a food processor, combine cashews, olive oil, lemon juice, basil, and lemon rind.
2. Add the parmesan cheese and blend to desired consistency.
3. Season haddock with salt and pepper. In a large skillet, add canola and olive oil over medium heat. Working in batches, if necessary, add the fish and cook until the flesh is opaque for 8 to 10 minutes, depending on the thickness of the fish. Turn fish over and cook until cooked through 1 to 2 minutes.
4. Spoon pesto onto each fillet and serve.