Gina Garbero’s Scallop with White Wine & Butter Sauce Recipe

Gina Garbero Scallop Recipe
Gina Garbero Scallop Recipe

In our most recent Instagram Influencer collaboration with our friends at ApexDrop, we posed the question to everyone, “When was the moment that you realized you loved wine?” We were thinking back to that spellbinding moment in the movie Sideways when actress Virginia Madsen, playing the character Maya, shares her relationship with wine. We paraphrase:

“I like to think about the life of wine. How it’s a living thing. I like to think about what was going on the year the grapes were growing; how the sun was shining – if it rained. I like to think about all the people who tended and picked the grapes….”

As part of this collaboration, we presented the new releases of our Lloyd Cellars 2020 Carneros Chardonnay and 2019 Sta. Rita Hills Pinot Noir, along with our Lloyd Cellars Wine Journal and pen to help our friends capture future moments and musings over sips of wine with friends and family.

One of the early gems from this collab was the creation of a recipe by our friend, chef, and photographer Gina Garbero, AKA, the_chubby_home_chef. Of course, as a chef who is constantly developing recipes, she’s decided to use the Lloyd Cellars Wine Journal to capture her tasty creations. Check out Gina’s Scallops with White Wine & Butter Sauce recipe below followed by her how-to video!

Gina Garbero Scallop Recipe

Scallops & Lloyd Cellars White Wine Butter Sauce

Gina Garbero
Course Main Course
Cuisine American

Ingredients
  

  • 1.5 tbsp Olive Oil
  • 1.5 lbs Sea Scallops
  • 2 cups White Wine
  • 3 tbsp Blood Orange Juice
  • 1 tbsp Butter
  • 2 cloves Garlic
  • 2 tbsp Minced Parsley
  • Black Pepper to Taste

Instructions
 

  • Sear Scallops to Golden Brown
  • Deglaze with 1/2 Cup of Wine
  • Simmer for 2 Minutes
  • Add Wine, Juice & Garlic. BTAB. Reduce by Half.
  • Add Butter & Parsley
  • Garnish with Orange Zest
Keyword Chardonnay, Lloyd Cellars, Scallops,, White Wine Sauce

In Our Final Pescatarian Holiday Recipe from Bob Blumer, We Toss Meat-Eaters a Bone

Bob Blumer's bacon-wrapped trout recipe

Bob Blumer has New Idiom for 2022: ‘When Pigs Swim Upstream’

As we wish all of our friends and family a Happy New Year, we also thought we’d wrap Bob Blumer’s ‘Pescatarian Holiday’ Recipe Series by committing the wonderful sin of adding bacon into the mix. It’s been seven weeks of this series – inspired by the Feast of the Seven Fishes and Winemaker Rob Lloyd’s pescatarian ways – so it’s only fair to our meat-eating fans to feed their need for some fatty goodness. Right?

This also gives our Lloyd Cellars Sta. Rita Hills Pinot Noir a chance to shine as a delicious pairing!

This is the seventh and final installment of Blumer’s ‘Pescatarian Holiday’ 2021 recipes series with Lloyd Cellars. If you’d like to see all of his ‘Pescatarian Holiday’ recipes, we invite you to scroll through our Online Recipes section. Shop our Online Store or utilize our Store Locator for local shopping!


Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines

Bob Blumer’s Bacon-Wrapped Trout

Bob Blumer
Our final 'Pescatarian Holiday' recipe throws a bone to meat-eaters!
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 4 trout head and tail on, gutted
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 8 large sprigs fresh thyme
  • 2 lemons halved, then sliced
  • pounds sliced bacon
  • toothpicks

Instructions
 

  • Preheat grill to medium-high direct heat
  • Rinse and pat dry fish inside and out. Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 2 sprigs of thyme.
  • Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require approximately 6 strips of bacon.
  • Grill for approximately 5 minutes per side, or until bacon is crispy and trout is cooked throughout. Resist moving fish around, but peek underneath to ensure that bacon isn’t burning. If necessary, modulate the heat so that the bacon doesn’t burn before the fish is cooked.

Notes

Level of difficulty: As easy as wrapping a gift, then putting it on the BBQ
Active prep/cooking time: 20 minutes Grilling time: 10 minutes
Pan version: Trout can be pan-seared in a dry pan over medium-high heat for approximately 5 minutes per side, or until cooked throughout.
Advance work: Trout can be wrapped in bacon and refrigerated earlier in the day.
 
Keyword Bacon, Bob Blumer, Trout

The Meals Around the Holiday Meal: Serve Blumer’s Lobster Tacos as a Counterpoint

Bob Blumer's lobster tacos
Bob Blumer's lobster tacos

Tired of eating Holiday Leftovers? We recommend Bob Blumer’s Lobster Tacos to reset fatigued palates

Please, no more turkey and gravy and tryptophan crashes. Give me some energizing south-of-the-boarder zing to brighten a winter day – and pair it with the hedonistic pleasure of eating lobster. Now that’s a reset! The other bonus is that tacos are finger food, so how nice is a meal that doesn’t create another pile of dishes in the sink.

This is the sixth installment of Blumer’s ‘Pescatarian Holiday’ 2021 recipes series with Lloyd Cellars. If you’d like to see all of his ‘Pescatarian Holiday’ recipes, we invite you to scroll through our Online Recipes section. Shop our Online Store or utilize our Store Locator for local shopping!


Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines

Bob Blumer's lobster tacos

Bob Blumer’s Lobster Tacos

Bob Blumer
A south-of-the-border inspired Maine course 🙂
Prep Time 30 mins
Cook Time 4 mins
Course Main Course
Cuisine Mexican
Servings 4 Tacos

Ingredients
  

  • 2 lobster tails roughly 4 – 6 ounces each
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 3 ounces best-available butter (about 3/4 of a stick)
  • 1 clove garlic minced
  • ½ cup cilantro minced, divided
  • ½ jalapeno chili ideally red for color, stemmed, seeded and minced
  • zest of 1 lemon + 3 tablespoons juice divided
  • zest of 1 orange
  • 4 medium size roughly 6-inches flour or corn tortillas
  • 2 ripe avocados
  • 2 green onions sliced finely
  • Your favorite salsa or hot sauce
  • 1 lime quartered for serving

Instructions
 

  • Use a heavy sharp knife to cut the lobster tails in half. (Place your knife on the end where the flesh is exposed and cut down through to the tail.)
  • Brush the exposed flesh with oil and season with salt and pepper. Reserve.
  • In a small pan, over medium heat, melt butter. When it starts to bubble, add garlic, half of the cilantro, jalapeno, citrus zest and 1 tablespoon lemon juice. Stir for 1 minute, then remove from heat and reserve.
  • Half and pit avocados. In a medium bowl, mash avocado with 2 tablespoons lemon juice, the remaining cilantro and the green onion. Season to taste with salt and pepper. Reserve.
  • Preheat grill to medium/medium-high direct heat, or heat a heavy skillet to medium-high.
  • Place lobster tails cut-side down on grill or pan and cook for 4 minutes. Flip, and baste generously with butter mixture. Cook for 2 more minutes, or until tails are cooked throughout.
  • As the tails are cooking, burnish the tortillas on the grill or stovetop until toasted.
  • Spread avocado mixture and salsa over each of the tortillas, then place lobster tails, in their shells, overtop. Instruct the diners to pull their own lobster meat.

Notes

Either or: Serve 4 as an appetizer or 2 as a main
Shopping tip: Frozen lobster tails are not as expensive as you might imagine, and are available in the fish section of many large grocery stores.
 
Keyword Bob Blumer, Lobster, Tacos

Bob Blumer Teams with Ms. Claus for Shrimp on the Barbie Holiday Appetizer!

shrimp on the christmas barbie web
Celeb Chef & Cookbook Author Bob Blumer is also an artist who fills his world with surreal works of visual deliciousness, like his Candy Cane Shrimp illustration above!

Bob Blumer and Ms. Claus got together recently to plot out a menu for St. Nick’s return from his annual worldwide gifting tour. We can only imagine how hungry he is on Christmas Day, right? Early on in the appetizer planning, the two decided they could do some gift giving themselves by sharing, in advance, Blumer’s famous ‘Shrimp on the Barbie’ recipe, with a holiday twist. The recipe comes with the option to grill or pan sear.

This is the fifth installment of Blumer’s ‘Pescatarian Holiday’ 2021 recipes series with Lloyd Cellars. If you’d like to see all of his ‘Pescatarian Holiday’ recipes, we invite you to scroll through our Online Recipes section. Shop our Online Store or utilize our Store Locator for local shopping!


Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines

shrimp on the christmas barbie web

Shrimp on the Xmas Barbie: Grilled Oaxacan Shrimp with Blistered Jalapeño Salsa Verde

Bob Blumer
Ms. Clause is prepping a warming, spicey dish for Santa's return to the North Pole!
Prep Time 30 mins
Cook Time 2 mins
Course Appetizer
Cuisine Mexican
Servings 6 guests

Ingredients
  

Dry Rub

  • 1 teaspoon ground chipotle chili
  • 2 teaspoons ancho chili powder
  • ½ tablespoon garlic powder
  • ½ tablespoon dried Mexican oregano
  • ½ tablespoon dried thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • In a small bowl combine all ingredients. Reserve.

Shrimp

  • pounds uncooked 16/20 count shrimp ideally wild, or whatever size shrimp you prefer
  • 2 tablespoons neutral oil + extra if pan searing
  • Shell and devein shrimp.
  • In a medium bowl mix all dry seasonings. Add shrimp and oil and toss to thoroughly cover shrimp. Reserve.

Blistered Jalapeno Salsa Verde

  • 1 tablespoon natural oil
  • 2 jalapeno chilis stemmed and halved length-wise
  • 1/4 white onion layers separated
  • 2 garlic cloves peeled
  • 1 cup fresh cilantro lightly packed
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 tablespoon white vinegar
  • In a large sauté pan over high add oil. When oil is hot, add jalapenos, onion and garlic. Sauté for 5 minutes, tossing frequently, or until blistered and toasted on the outside. Let cool.
  • Transfer pan contents to a blender. Add cilantro cumin, salt, vinegar and 1/3 cup of water. Puree until very smooth. Reserve.

Instructions
 

Grilled Version

  • Preheat grill to direct high heat.
  • Grill shrimp for 1-2 minutes per side, or until shrimp are marked and no longer translucent. Serve with dipping sauce.

Pan Version

  • Open a window to avoid setting off your smoke alarm.
  • Heat a large sauté pan over high heat. When it is smoking hot, add 1 – 2 tablespoons oil. Wait a beat, then add as many shrimp as pan will accommodate without overlapping. Cook for about one minute per side, or until no longer translucent.
  • Serve with dipping sauce.

Notes

Advance Work: The dry rub can be made ahead and stored in a sealed jar. Make extra—it lasts almost indefinitely. Shrimp can be peeled and deveined up to a day in advance.
 
Keyword Bob Blumer, Oaxacan, Shrimp

Holiday Adulting with Ahi Sno-Cones & Cookbook Author Bob Blumer

Blumer's Ahi Sno-Cone Recipe

Growing up should never mean loosing your sense of whimsy or adventure – especially in the kitchen!


In our fourth installment of Celeb Chef and Cookbook Author Bob Blumer’s seven-part ‘Pescatarian Holiday’ series for Lloyd Cellars, he delivers his crazy-delicious ‘Ahi Sno-Cone’ recipe while evoking fond childhood memories. Oh, the joy of childhood when your parents would give in to ‘Please, please, please, can we get a sno-cone!’ They’d fane reluctance as they slipped you change and allowed you to make the purchase on your own. It was part of growing up, learning to negotiate, and managing a transaction. Blumer constantly reminds us to revel in the joy and memories of eating our favorite things by flavor bombing nostalgic bites for the here and now of our adult lives!

Blumer’s ‘Ahi Sno-Cone’ is yet another dish that pairs well with both our Lloyd Cellars Carneros Chardonnay and Sta. Rita Hills Pinot Noir. If you’d like to look back at all of Blumer’s recipes and others, we invite you to scroll through our online Recipes section.


Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines


Blumer's Ahi Sno-Cone Recipe

Blumer’s Ahi Sno-Cones

Bob Blumer
Sno-Cones that will warm hearts this holiday season.
Prep Time 1 hr 30 mins
Course Appetizer
Cuisine Japanese
Servings 16 Sno-Cones

Equipment

  • 12, 4 or 6-ounce paper cones (available in office water coolers and at restaurant supply stores)

Ingredients
  

  • 1 cup peanut oil for brushing wonton wrappers
  • 16 3½- inch square wonton wrappers 4 are back-ups
  • 10 ounces sushi-quality ahi tuna diced finely
  • 1 fragrant peach papaya or mango peeled, pitted and diced into ¼-inch cubes
  • 2 green onions sliced finely
  • 10 mint leaves chopped finely
  • zest of 1 lime
  • 2 tablespoons sesame seeds toasted
  • 1 teaspoon wasabi paste
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon lime juice
  • 1 ripe avocado peeled and pitted
  • 2 tablespoons lemon juice
  • salt and pepper
  • Pinch of ground cayenne pepper
  • 12 teeny weenie cherry tomatoes or cranberries, or pomegranate seeds

Instructions
 

  • Preheat oven to 350°F.
  • In a small bowl, set out 1 cup peanut oil along with a small pastry brush. On a baking sheet, set out 12 paper cones.
  • Trim 12 wonton wrappers according to diagram (see below). Generously brush both sides of each wrapper with peanut oil. Wrap 1 wrapper around each cone and press seam together. Twist the bottom around itself and pinch to seal. Bake for 5 – 7 minutes, or until golden brown and crispy. When cones cool, twist them off the cups. Reserve.
  • In a medium bowl, combine tuna, peach, green onion, mint, zest and sesame seeds. Reserve.
  • In a small bowl, combine wasabi, sesame oil, soy, honey, ginger and lime juice. Taste and adjust if necessary. Reserve.
  • In a mini food processor, or in a bowl with a whisk, puree avocado and lemon juice until it is super smooth. Season to taste with salt, pepper and cayenne. Transfer to a small piping bag or a small resealable bag with the corner clipped. Reserve.

To Finish & Serve

  • Add dressing to tuna, starting with half. Toss and add more as required to dress, but not drench. Taste and add a pinch of salt if necessary. Spoon tuna into cones. Top with a dollop of avocado puree and a cherry tomato. Serve cones in shot glasses, or your own cone holder.

Notes

Uncommon Goods: Cone-shaped paper cups (available in office water coolers, at restaurant supply stores like Smart & Final, or on Amazon.com); sushi quality tuna is available at most groceries with a fresh fish counter. Have the fishmonger sign off on you consuming it raw before purchasing.
How To: Wonton Wrap Illustration
Level of Difficulty: Wonton cones require the pattern-making skills and dexterity of an amateur seamstress.
Shortcuts: Skip the wonton cups and serve tartare in paper cones or mini paper cups.
Advance Work: Wonton cones, dressing, and the slicing and dicing of tartare ingredients can be done earlier in the day. Toss just before serving.
Keyword Ahi, Appetizer,, Bob Blumer, Pescatarian

Hunger Fighter Bob Blumer’s Crab (Cup)cake is a Savory Delight – Visually & Tastefully

Blumer crab (cup)cake recipe
Blumer is an Ambassador to Second Harvest in Toronto and a supporter of Chefs Cycle for No Kid Hungry. He’s pictured here with Chef Mary Sue Milliken, Share Our Strength Emeritus Board Member

Lloyd Cellars is recommending that you embrace and fight being crabby this holiday season. First, by supporting Blumer’s efforts in fighting hunger through Chefs Cycle for No Kid Hungry. You’ll feel so good knowing you’re helping feed hungry children. Second, by embracing Blumer’s savory Crab (Cup)cakes recipe below to share with friends and family this holiday season. This magical recipe, which pairs beautifully with both our Carneros Chardonnay and Sta. Rita Hills Pinot Noir is guaranteed to lift the spirits of even the most committed Grinch in your social circle.


About No Kid Hungry

No child should go hungry in America. But 1 in 6 kids will face hunger this year. No Kid Hungry is ending childhood hunger through effective programs that provide kids with the food they need. This is a problem we know how to solve. No Kid Hungry is a campaign of Share Our Strength, an organization working to end hunger and poverty.


This December, Blumer launched his 12 Drops of Christmas campaign on Instagram @BobBlumer. Every day he is offering an item from his art archives or cookbooks. Where noted, 100% of the selling price will be in the form of a direct, tax-deductible donation to @NoKidHungry, as part of his fundraising for the upcoming 2-day, 200-mile Chefscycle.

Other items—which will be noted—are conventional sales. His first drop was a signed, limited-edition lithograph he illustrated for his book Surreal Gourmet Entertains. It is 22” x 32” on fine art paper. The price is a $200usd, tax-deductible donation to NoKidHungry. He’s covering the postage and is happy to personalize it. There are a few available. DM him on Instagram @BobBlumer to order and arrange for the direct donation.

#chefcycle #nokidhungry #surrealgourmet

Blumer crab (cup)cake recipe

Bob Blumer’s Crab (Cup)Cakes

Bob Blumer
If you're going to feel crabby around the holidays, make it good crabby!
Prep Time 1 hr
Cook Time 15 mins
Course Appetizer
Cuisine American
Servings 4 Crab Cupcakes

Equipment

  • cupcake liners; muffin tin (not uncommon, but crucial); piping bag with a startip (ideal, but not necessary)

Ingredients
  

Crab Cupcake

  • 1 small beet
  • 2 medium russet potatoes peeled and quartered
  • 2 tablespoons heavy cream at room temperature
  • 2 tablespoons butter at room temperature
  • Salt and pepper
  • 1 egg
  • 1 green onion finely sliced
  • 2 tablespoons red bell pepper finely chopped
  • 2 tablespoons bread crumbs or panko
  • 1 tablespoon sour cream
  • zest of 1 lemon + 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons finely chopped Italian parsley leaves
  • 1 garlic clove finely chopped
  • ¼ jalapeño pepper seeds discarded, minced
  • 8 ounces fresh frozen or tinned crab meat (your choices will vary depending on your shopping options. But fear not, all versions will be tasty in this recipe)

Instructions
 

To Finish & Serve

  • Preheat oven to 400°F.
  • Spray interior of muffin tin with spray oil. Line the tin with 4 paper liners. Generously spray interior of liners. Spoon crab mixture into liners. Gently press crab mixture down and flatten level with the top of the tin.
  • Just before putting cupcakes in the oven, reheat potatoes by covering the bowl with aluminum foil and placing it over a pot of boiling water for 5 – 10 minutes. When potatoes are steaming hot, finely grate approximately 1 tablespoon of beet and add it to potatoes. Blend thoroughly with a fork. Add more beet for a deeper color if desired.
  • Bake cupcakes for 8 minutes, or until cakes are fully set, yet still moist. Remove cakes from tin immediately so that they do not continue to cook.
  • Use a piping bag with a star tip, or a table knife to ice the cupcakes.

Notes

Level of difficulty: About the same as making cupcakes from scratch
Advance work: The crab mixture can be prepared earlier in the day, to the point that the cakes are ready to be baked. Bake and ice just before serving; Mashed potatoes can be made earlier in the day then reheated over a double boiler just before serving (add grated beet after reheating)
Keyword Bob Blumer, Crab Appetizer, Lloyd Cellars, Recipe

Our Pescatarian Holiday Continues with Celeb Chef Bob Blumer’s Coconut-Crusted Scallop Lollies

Coconut-Crusted Scallop Lollies
Blumer’s ‘Coconut-Crusted Scallop Lollies’ is a new spin his recipe featured in his previous cookbooks ‘Glutton for Pleasure’ and ‘Surreal Gourmet Bites.’ Don’t miss our link below to gift his current book ‘Flavor Bomb’ with a collection of Lloyd Cellars wines!

Brighten Your Next Holiday Party with Some Tropical Sunshine!

In this season of giving, it’s important to put thought into what you want to share with friends and family, and this extends to what you bring to your table. Sure, there are times when time isn’t on your side and turning a quick appetizer is what makes sense. Other times, and quite honestly it’s a foodie personality trait, we want to serve up a show-stopper both visually and in taste. If you’re looking for a memorable app for your next holiday gathering, these lollies are sure to make a big impression.

In our second installment of Bob Blumer’s seven-part ‘Pescatarian Holiday’ series with Lloyd Cellars, we present his Coconut-Crusted Scallop Lollies recipe. At first glance, it may seem a bit daunting. However, as Bob notes in the recipe below, “Mastering this recipe is like learning how to line dance. If you attempt all of the steps together, it can be intimidating the first time around. But if you tackle each of the four individual steps of this recipe one at a time, they are a cinch to master.”


Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines!


Coconut-Crusted Scallop Lollies

Coconut-Crusted Scallop Lollies

Bob Blumer
If you're serving up an app at your next holiday party, make it memorable!
Prep Time 1 hr
Cook Time 15 mins
Course Appetizer
Cuisine American
Servings 12 Lollies

Equipment

  • Deep Fryer or Deep Pot to Fry In

Ingredients
  

Apricot-Ginger Dipping Sauce Ingredients

  • ¾ cup of apricot jam
  • ½ jalapeño pepper seeds discarded, minced
  • 2 tablespoons seasoned rice vinegar or freshly squeezed lime juice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon Dijon mustard

Note: Place all dipping sauce ingredients in a blender or food processor. Purée. Reserve.

    Coconut-Crusted Scallop Lollies Ingredients

    • 1 coconut first timers should buy a spare coconut—or see shortcuts at the end of the recipe
    • 1/2 cup beer
    • cups all-purpose flour divided
    • 1 egg
    • ½ teaspoon cayenne pepper
    • ¾ teaspoon baking powder
    • ½ teaspoon salt
    • 12 medium-size scallops 20/30—which refers to the number of scallops in a pound
    • 3-5 cups peanut oil or vegetable oil, for frying
    • 1 navel orange for presentation
    • 12 6- inch bamboo skewers

    Instructions
     

    • With the coconut and a medium-size bowl in hand, go find yourself a concrete step. Break the coconut in half by banging the center along the equator of the coconut repeatedly on the edge of the step. Split the coconut over the bowl and salvage as much of the coconut water as possible. Reserve the smaller half of the coconut. Bang the larger half on the concrete to break it into smaller pieces.
    • Back in your kitchen, use a table knife to separate the coconut meat from the shell. Then use a vegetable peeler or paring knife to remove the brown skin from the meat. Using the fine-to-medium section of your grater, shred 2 cups of coconut. Reserve in a shallow bowl.
    • Pour coconut water into a measuring cup and if necessary, top off with beer or sparkling water until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water), replace mixture with 3/4 cup of beer or sparkling water.
    • In a large bowl, combine 1 cup of flour, coconut water/beer mixture, egg, cayenne, baking powder, and salt. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter. Reserve.
    • Use a paper towel to pat dry the scallops. In a medium bowl, toss scallops with the remaining ¼ cup of flour, then shake off excess flour. Then skewer one scallop on the end of each bamboo skewer (do this gently so as not to tear scallops with the skewers). Reserve.
    • Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350°F.
    • While oil is heating, dip and roll each scallop in the batter, then pat it down in the coconut shreds so that the entire “lollie” is covered in coconut shreds. Transfer to a plate.
    • When oil is ready, submerge 4 scallops at a time into the oil. (Don’t worry if the skewers go into the oil). Fry for approximately 2 – 3 minutes, or until coconut is golden brown. Rotate once or twice as they fry. Transfer finished lollies to a paper towel.
    • Skim any wayward coconut shreds from the oil. Adjust heat, wait until oil returns to 350°F, and continue with next batch.
    • Cut the bottom off the orange and skewer with lollies. Serve the dipping sauce in the reserved coconut half. (Use a napkin ring, an onion slice, or a small ramekin to support the coconut shell).

    Notes

    Level of Difficulty: Like learning how to line dance. If you attempt all of the steps together, it can be intimidating the first time around. But if you tackle each of the four individual steps of this recipe one at a time, they are a cinch to master.
    Keyword Appetizer,, Coconut, Scallops,

    Our Pescatarian Holiday with Celeb Chef & Author Bob Blumer is Dishwasher Safe

    Blumer's Dishwasher Salmon

    Bob Blumer comes clean on making the Thanksgiving kitchen way more interesting!

    To celebrate the 2021 Holiday Season, Lloyd Cellars and Celebrity Chef and Cookbook Author Bob Blumer will share seven fish recipes beginning the week of Thanksgiving.

    Inspired by Winemaker Rob Lloyd’s pescatarian predilections and the annual Feast of the Seven Fishes, Chef Blumer brings his creative and playful twist to each recipe.

    We all know that smiles over delicious food are one of the world’s greatest gifts, especially these days!

    Additionally, the Thanksgiving turkey can be a challenge at times to deliver a juicy bird to the table – and it takes hours. Blumer’s surreal ‘Dishwasher Salmon with Honey-Ginger Sauce’ is, believe it or not, one of the most consistent, quick and entertaining ways to deliver perfectly poached filets to your guests.

    This dish will pair beautifully with both our Lloyd Cellars Carneros Chardonnay and Sta. Rita Hills Pinot Noir!


    Purchase Our ‘Flavor Bomb’ Gift Collection Featuring Blumer’s Latest Cookbook & Four Wines for the Holidays!

    Blumer's Dishwasher Salmon

    Dishwasher Salmon with Honey-Ginger Sauce

    Bob Blumer, host of Food Network's The Surreal Gourmet, has been doing it for years, claiming to have cooked salmon in dishwashers around the world. All you have to do is wrap the salmon tightly in foil, stick the packet in the top rack, and run it on a regular cycle. ~ Food Network
    Prep Time 30 mins
    Cook Time 1 hr
    Course Main Course
    Cuisine American
    Servings 4

    Equipment

    • Dishwasher
    • Heavy Duty Aluminum Foil

    Ingredients
      

    SALMON INGREDIENTS

    • 4 6-ounce salmon fillets, skin off
    • 4 tablespoons freshly squeezed lemon juice about 2 lemons
    • salt and freshly ground black pepper
    • toasted sesame seeds to finish
    • finely sliced green onion to finish

    HONEY-GINGER SAUCE INGREDIENTS

    • 4 tablespoons honey
    • 2 tablespoons soy sauce
    • 2 teaspoons toasted sesame oil
    • 2 teaspoons finely grated fresh ginger
    • 2 teaspoons orange zest
    • ½ teaspoon freshly ground black pepper
    • Asian-style hot sauce to taste optional

    Instructions
     

    SALMON INSTRUCTIONS

    • Place 1 fillet in the center of each square and fold up the outer edges.
    • Cut 4 14-inch(ish) square sheets of aluminum foil.
    • Drizzle 1 tablespoon lemon juice over each fillet. Season with salt and pepper.
    • Fold the last ¼-inch of each seam over itself 2 or 3 times and pinch the aluminum foil extra tightly to create an airtight and watertight seal around each packet (see photo). To test if the packets are airtight, press down gently on each one with your hand. If any air escapes, rewrap. (SEE PHOTOS BELOW)
    • Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire “normal” cycle.
    • While salmon is “cooking”, prepare the honey-ginger sauce.
    • When cycle is complete, take out salmon, discard foil, place one fillet on each plate. (Note: Don’t be concerned about the opaque white beads that appear on the fillets. They are simply a redistribution of the salmon’s natural fats.)

    HONEY-GINGER INSTRUCTIONS

    • To a small saucepan add honey, soy, sesame oil, ginger, orange zest and black pepper.
    • Simmer over medium-low heat for about 3 – 5 minutes, or until sauce begins to thicken. Add hot sauce to taste, if desired. Reserve. Reheat over a low heat just before serving.
    • To Serve Spoon honey ginger sauce overtop each fillet and finish with sesame seeds and green onion.

    Notes

    1. Do not attempt to cook a whole fish (don’t think it hasn’t been tried).
    2. Always place fish packets on the top rack.
    3. Make sure other items in the dishwasher, such as silverware, are securely stowed so that they do not fly around and pierce the foil packets.
    4. Set the dishwasher to the “normal” cycle. Some modern dishwashers have “economy” and “cool dry” settings, which are undesirable because they conserve heat. On the other end of the spectrum, the “pots and pans” setting can overcook the fish.
    5. Run salmon through the entire wash-and-dry cycle.
    6. Only attempt to cook salmon while doing the dishes after you have mastered the art of creating air-tight packages.
    Level of difficulty: As easy as loading the dishwasher
    Shortcuts: Skip the sauce
    Advance work: Salmon packets can be prepared earlier in the day
    Oven method: Don’t have a dishwasher? Bake foil-wrapped packets in a preheated 400°F oven for 12 minutes (imagine that!).
    Keyword Salmon

    Chef Bleifer says, “Do not fear the risotto, embrace its meditative deliciousness.”

    Chef Bleifer Mushroom Risotto

    The making of Chef Rob Bleifer’s Triple-Mushroom Risotto can help reset life’s priorities


    As an everyday staple dish in Northern Italy, we ask ourselves how risotto came to be considered the realm of trained chefs, or at the very least, accomplished home cooks in America. Making risotto does take attention, like systematically stirring in whatever stock a recipe calls for – here Chef Rob Bleifer’s dish is made from chicken and mushroom stock.

    Perhaps it’s because instant gratification and a lack of patience are a hallmark of American culture, especially today when answers to anything are a quick Siri question away and overnight shipping has become a standard. As a society, we all need to slow down a bit and taste the beauty of life, and the meditative process of making a delicious risotto is something to embrace, not fear.

    Chef Bleifer recommends that you pour yourself a glass of Lloyd Cellars Carneros Chardonnay, take a deep breath, and gently stir his Triple-Mushroom Risotto into existence for the good of humankind…

    Follow the former Food Network Executive Chef’s adventures on Instagram: @chef_robear

    Chef Bleifer Mushroom Risotto

    Chef Bleifer Triple-Mushroom Risotto

    Chef Robert Bleifer
    Chef Robert Bleifer delivers the rich earthiness to the bowl with his Triple-Mushroom Risotto to pair with our Lloyd Cellars Carneros Chardonnay!
    Course Main Course
    Cuisine Italian

    Ingredients
      

    • 8 oz cremini or white button mushrooms
    • 8 oz mixed wild mushrooms
    • 4 cups chicken stock not broth
    • 2 tablespoons extra-virgin olive oil
    • 1 small onion chopped
    • 1 teaspoon salt
    • 1 clove garlic minced
    • 1 cup arborio rice
    • 1/2 cup dry white wine
    • Salt & pepper
    • 3 tablespoons extra-virgin olive oil
    • 1/4 cup dry white wine
    • 1/2 cup freshly grated parm
    • 1 tablespoon chopped flat-leaf parsley optional

    Instructions
     

    • Remove the stems from cremini mushrooms and chop the caps.
    • Trim the stems from wild mushrooms and slice mushrooms.
    • Place mushroom stems into a small saucepan with the stock and 1 cup of water. Bring to a boil, reduce to a simmer and cook covered for 1 hour. Strain and discard mushroom stems.
    • In a medium saucepan, heat 2 tablespoons of oil over high heat. Add chopped creminis and saute for 3 minutes. Season with salt and a few grinds of fresh pepper, reduce heat to medium and continue cooking until the mushrooms have released and then reabsorbed their liquid. Add the onions to the cooked creminis, lower the heat to medium-low and cook for about 7 minutes, or until the onions are wilted, but not browned. Add the garlic and rice and saute for 1 minute, until the garlic is fragrant and the rice is completely coated in oil.
    • Add the white wine and stirring often, let reduce completely.
    • Add 2 ladles of hot chicken/mushroom stock to the rice and stir often, until almost the stock is completely absorbed. Repeat with remaining stock until the rice is tender, but not mushy. If all of the stock has been used and the rice is still undercooked, add water 1 ladle at a time, until the rice is tender.
    • Remove the pan from the heat, stir in grated and season with salt and pepper as needed.
    • Heat a large saute pan over high heat. Add the remaining 3 tablespoons of oil and saute the mushrooms until browned and just cooked through. Season with salt & pepper, deglaze with the remaining 1/4 cup of wine and let the wine reduce completely.
    • If the risotto has thickened too much, add a touch more of the hot stock or water, until the proper consistency. (Perfect risotto is neither pasty nor soupy.)
    • Transfer the risotto to a serving dish and top with the sauteed mushrooms.
    • Top with chopped parsley, if desired.
    • Serve, as in Italy, as its own course, or serve it as a side dish to virtually any fish, chicken, pork, or beef dish.
    Keyword Chardonnay, Chef Robert Bleifer, Lloyd Cellars, Mushrooms, Risotta

    Chef Bleifer’s Roast Pork Recipe Carries the Fourth of July Weekend!

    Chef Rob Bleifer's Fourth-of-July Menu

    Make this delicious Roast Pork with House Rub entree for Saturday dinner; turn leftovers into Sunday picnic sandwiches!

    We’re very excited that the Fourth of July is on an actual weekend this year. (Honestly, it’s kind of a bummer when it lands on a Wednesday, right?) This weekend we’re making Chef Rob Bleifer’s Roast Pork recipe for our Saturday evening entree and pairing it with our Lloyd Cellars Sta. Rita Hills Pinot Noir. Then for our Sunday Fourth of July celebration, we’re going to chop up the leftover pork and toss it with barbecue sauce to make pork sandwiches. This strategy allows for less time in the kitchen and more time to celebrate with friends and family…and to sip more Pinot Noir! Follow the former Food Network Executive Chef’s adventures on Instagram: @chef_robear

    P.S. We plan to make pork tacos on Monday 🙂

    Shop >>> Lloyd Cellars Sta. Rita Hills Pinot Noir

    Roast Pork with House Rub

    Chef Robert Bleifer goes for a classic, pairing pork with our Lloyd Cellars Sta. Rita Hills Pinot Noir. What makes this recipe so satisfying is the rub and the technique to bring it to the table.
    Course Main Course
    Cuisine American

    Ingredients
      

    Pork Roast

    • 1 Pork Shoulder about 2 inches thick and 4 pounds.
    • 3 tablespoons vegetable oil
    • 3 tablespoons dry rub recipe below
    • 1 tablespoon kosher salt

    RUB

    • 2 tablespoons ground coriander
    • 2 tablespoons ground cumin
    • 2 tablespoons paprika
    • 2 tablespoons smoked paprika
    • 1 teaspoon dried thyme
    • 1 teaspoon Mexican oregano
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder

    Instructions
     

    • Combine all the rub ingredients in 1 cup jar with a lid and shake until completely mixed. Store for up to 6 months with your spices.
    • Preheat oven to 230 degrees.
    • Rub pork all over with oil. Season with herbs and salt.
    • Place on a large sheet pan or shallow roasting pan and roast for about 4 hours or, when internal temperature is at least 180 and as high as 207.
    • Remove from oven and allow to rest for 15 minutes.
    • Slice and serve either on your favorite bread or with roast potatoes and your favorite seasonal vegetable.

    Notes

    Chop leftover pork, toss with BBQ sauce for delicious leftover sandwiches.
    Keyword Chef Robert Bleifer, Lloyd Cellars, Pinot Noir, Recipe, Roast Pork