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

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,

    In Pics: Lloyd Cellars new signature event ‘Ferments & Fashion’ in Chicago

    Our Inaugural 'Ferments & Fashion' Mixer Brings Style and Smiles to Chicago's Bustling South Loop!
    Lloyd Cellars launches new signature event 'Ferments & Fashion' in Chicago

    Our Inaugural ‘Ferments & Fashion’ Mixer Brings Style and Smiles to Chicago’s Bustling South Loop!

    Special thanks to Sweeney Taud StudioZ & Social Club for hosting us, to DJ Simmy for stepping in on the turntables, and of course vintage clothing stylist Derricka Cole for her paring vintage collection with our vintages. Check her out at @old_new_thrifted2. The following is a gallery that was captured by our friend and photographer Gina Gabero!

    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

    Lloyd Cellars launches new signature event ‘Ferments & Fashion’ in Chicago

    Lloyd Cellars launches new signature event 'Ferments & Fashion' in Chicago

    Lloyd Cellars Pairs Wine, Fashion & Beats on the Famed Michigan Avenue

    We’re celebrating the launch of our new signature event, ‘Ferments & Fashion’ with our first gathering in Chicago on November 10th at Sweeney Taud Studioz & Lifestyle Loft’s new 3,000 square foot space on Michigan Avenue. The event takes place from 6:30pm to 9:00pm and reservations are required.

    CLICK HERE to secure your spot!

    While we’re in the Windy City we’ll also be participating in ‘Chill – A Curated International Wine & Culinary Event‘ in cooperation with the Wine Spectator on Thursday, November 11 at theMart in Chicago. If you plan to attend, we hope you’ll seek us out to say hello and taste! Now back to ‘Ferments & Fashion’…


    The Evening’s Trunk Show Features Vintage Wear Stylist Derricka Cole

    The new salon is a sight to see, just like the evening’s trunk show by vintage clothing stylist Derricka Cole. We love the idea of paring vintage to vintages. Check her out at @old_new_thrifted2.


    Evie the Cool Set to Spin

    Along with tasting Lloyd Cellars and Prescription Vineyards wines, we’ll be hosting light nosh and DJ grooves by Evie The Cool. Evie also runs @babesonlyfun, a non-profit woman’s organization dedicated to inspiring, empowering, and educating others through events, conversations, and workshops.


    We Love the Sweeney Taud Studioz Culture

    They ask, “Why not be a part of something more?” They don’t just want you to look good. They want you to feel good. Yet, most importantly, they want you to be good and be surrounded by others concerned with the wellness of yourself and others.

    When you come to Sweeney Taud Studioz, it’s not just another service. It’s about investing in community and culture – one day at a time.

    Rob Lloyd featured in The Somm Journal / Nat Geo Webinar ‘Balancing Act: Chardonnay at its Best’

    Winemaker Rob Lloyd Live in the Vineyard

    Rob Lloyd Joined Five Winemakers from Burgundy to California for this Educational Webinar

    While Chardonnay can provoke strong opinions amongst wine lovers, the grape itself is inherently neutral. The many flavors and nuances commonly associated with it are derived from terroir, winemaking, and aging. Relatively easy to cultivate in a wide range of micro-climates, it is chameleon-like and malleable to both vineyard conditions and winery regimen.

    In this “Balancing Act” webinar hosted by Lars Leicht of The SOMM Journal and Andrea Robinson, MS, a diverse group of winemakers educates viewers about the unique terroirs and winemaking techniques that help bring out the best in their Chardonnays. Following introductions, Rob is the first winemaker interviewed.

    Winemaker Rob Lloyd Live in the Vineyard
    Winemaker Rob Lloyd went live from the vineyards for the webinar

    Lloyd Cellars & Prescription Vineyards Q3 Market Support!

    Lloyd Cellars Q3 2021 Market Update

    VIVINO Scan data illustrates 71% growth since the launch of our 2021 marketing and communications campaigns. Prescription Vineyards in-market programming continues with its exclusive ‘Friday-Eve Live’ wine and music showcases through the end of 2021 – both virtual and live.


    In our Lloyd Cellars Market Update, we always share recent scores and links to promotional assets such as Shelf-Talkers, Line Cards, Data Sheets, and Bottle Shots.

    ~ Please read on for more marketing activities and links to our recent blog features! ~

    Lloyd Cellars Collateral | Prescription Collateral

    Greg Moore, Director of Sales | Greg@LloydCellars.com | (415) 385-9658

    Joel Quigley, Director of Marketing Communications | Joel@LloydCellars.com | (707) 495-0831


    The Somm Journal & Nat Geo Webinars

    The launch of the highly anticipated New Sotheby’s Wine Encyclopedia by National Geographic Books is the catalyst for the innovative approach and synergies among industry leaders in their categories. The SOMM Journal — in association with National Geographic and SommCon — invites you to participate in these complimentary, one-of-a-kind wine-tasting webinar series entitled Geographical Digest.

    July 29th 2021 @ 11am PT
    Buyer’s Forum: In association with the Somm Foundation, Prescription Vineyards tastes along with 40 qualified wine buyers featuring the upcoming release of our 2019 Clarksburg Chardonnay
    Winemaker Rob Lloyd & Director of Sales Greg Moore Lead Our Discussion

    September 14th 2021 @ 9:00am PT
    National Geographic “Balancing Act: Chardonnay at its Best’ Webinar
    in association with the Somm Foundation

    Winemaker Rob Lloyd to Speak to Carneros Chardonnay

    Note: These webinars are part of a year-long marketing campaign that includes advertising, editorial, and social media


    The Somm Journal and Nat Geo’s Post-Coverage of the Pinot Noir Webinar Featuring Rob Lloyd with Six Int’l Winemakers


    ‘Friday-Eve Live’ Goes Virtual for Our ‘Wine & Music to Rock Your World’ August Promotion

    Friday-Eve Live August 2021 x2

    ‘Friday-Eve Live’ is a production of Lloyd Cellars and Prescription Vineyards, in partnership with A&R Worldwide and Passport Approved Radio and our family of musical artists.

    ‘The Imaginaries’ Perform August 12 | ‘Waiting for Smith’ Performs August 26


    Lloyd Cellars & Prescription announce sponsorship of Hispanic Heritage Month, partnership with two-time Grammy Award-winning Latin artist, Marlow Rosado!

    In support of Hispanic Heritage Month, Prescription is underwriting Marlow’s Colorful Sounds concert at Ramkat in Winston-Salem on September 30th in partnership with the Hispanic League. The North Carolina market visit also includes in-store consumer tasting in Winston-Salem and Charlotte.


    Texas November In-Market Visit Fouces on Austin Food & Wine, with Promotional Partnerships and Events with Austin Monthly and San Antonio Current

    Our November Texas in-market campaign, combining events, print and digital promotions, media lunches and dinners, and ApexDrop Instagram Influencer Holiday Campaign, is expected to generate several million impressions.

    One-on-one consumer tastings at exclusive venues in Austin and San Antonio will create demand for our wines at retailers and restaurants throughout the Lone Star state!


    The Drop on ApexDrop!

    In addition to ApexDrop’s robust content generation and product sampling, each campaign with the 50 Instagram Influencers has had a total following of more than 750,000 followers. Over our last three campaigns, our total reach has surpassed 1.5 million with our Engagements reaching more than 60,000. We invite you to visit our Instagram accounts with Tags to see the quality and diversity of our content and, of course, follow us!

    Lloyd Cellars Instagram | Prescription Instagram

    Recent Scores & Reviews

    Lloyd Cellars Blog Features | Prescription Blog Features

    Facebook.com/LloydCellars | Facebook.com/PrescriptionVineyards

    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

    String Theory: Unifying a Single-Bowl Meal with Spaghetti Noodles

    Chef Bleifer Spaghetti and Turkey Meatballs
    The Pastafarians were the first to connect String Theory and single-bowl noodle dishes through abstract thought. We arrived at this saucy mind space after a couple of glasses of Lloyd Cellars Pinot Noir. Image courtesy of venganza.org.

    As the world of science continues to pursue a unifying theory to explain physics, known as String Theory, the culinary world solved the one-bowl meal conundrum centuries ago. In 2005, a team of archaeologists reported finding an earthenware bowl that contained 4000-year-old noodles at the Lajia archaeological site in China. So from Asian noodles to Italian spaghetti (there’s a Marco Polo relativity joke somewhere here), these unleavened dough strings have been the cookery connectors in serving up endless deliciousness in single-bowl servings.

    Our good friend Chef Robert Bleifer, former Executive Chef at Food Network and father, knows the advantages of serving up healthy, one-bowl meals to the family. Here, he shares his Spaghetti & Turkey Meatballs recipe. But, of course, he’s ‘adulted’ the meal by pairing our Lloyd Cellars Sta. Rita Hills Pinot Noir with this tasty and easy recipe. Dish up this combo to friends and family and let your minds wander off to places yet unexplored!

    Make sure to follow Chef Bleifer’s culinary adventures on Instagram: @chef_robear

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

    Chef Bleifer Spaghetti and Turkey Meatballs

    Chef Bleifer Spaghetti & Turkey Meatballs

    You'll want to gobble down Chef Robert Bleifer's turkey meatball and spaghetti recipe – each bite followed by a sip from a goblet full of our robust Lloyd Cellars Sta. Rita Hills Pinot Noir!

    Course Main Course
    Cuisine American, Italian

    Ingredients

      

    • 1 pound ground turkey not lean!
    • 1/4 cup fresh breadcrumbs place 1 large slice of bread in a spice grinder or mini-chopper
    • 1/4 cup freshly grated parmeggiano
    • 1 teaspoon dried Italian herbs basil, marjoram, oregano, thyme
    • 1 clove garlic minced
    • 1 egg yolk
    • 2 teaspoons kosher salt
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup dry red wine
    • 1 cup chicken stock
    • 4 cups marinara sauce
    • 1 pound spaghetti
    • Fresh grated parm and basil for serving optional

    Instructions

     

    • In a medium-large bowl, mix together: turkey, breadcrumbs, parm, herbs, garlic, egg yolk, and salt. Mix thoroughly and form into balls slightly smaller than ping-pong balls. You should have close to 20.
    • Place a large saute pan medium-high heat, add the oil, and brown the meatball on all sides (adjusting the heat as necessary to keep from burning.)
    • When fully browned, deglaze with red wine, scrape up any stuck browned bits and let reduce until just a tablespoon remains. Transfer to a medium saucepan with the stock and marinara. Bring to a boil, reduce to a simmer and cook covered for 45 minutes. If the sauce has gotten too thick, add water to bring back to the consistency of the jarred sauce.
    • Bring a large pot of water to boil and add 3 tablespoons of kosher salt. Add pasta and cook al dente, according to packaged directions.
    • Drain pasta, immediately toss with sauce and serve immediately.
    • Serve with extra grated parm and fresh basil if desired.

    Keyword Chef Robert Bleifer, Lloyd Cellars, Pinot Noir, Recipe, Spaghetti and Turkey Meatballs