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Welcome to Lost Oak Winery's Blog. 

 

Chelsea McNeely
 
May 5, 2020 | Chelsea McNeely

D Caterers - Chicken Portobello Scallopine in Madeira Sauce

This savory dinner recipe is provided by D'Caterers. We will be cooking this dish for our virtual cooking class on April 13, 2020. We hope you enjoy!

Chicken & Portobello Scallopine in Madeira Sauce

 

INGREDIENTS

  • 12 oz chicken breast
  • 1 tsp ground black pepper
  • 1/2 cup flour
  • 4 tbsps butter
  • 1 tbsp canola oil
  • 1 medium cap portobello mushroom (fins removed; washed; sliced)
  • 1 tsp chopped garlic
  • 1/2 cup Madeira
  • 2 tsp beef base
  • 1/4 cup  water
  • 2 tbsp parsley
  • 2 oz Heavy Cream
  • 2 cup fettuccini (cooked)
  • 1 cup asparagus
  • 1/4 cup red & yellow cherry tomatoes (quartered)
  • 1 tsp canola oil
  • 1 tbsp parsley

DIRECTIONS

  1. Slice the chicken in medallions, cover with plastic film and gently pound out; season with pepper. Quarter the tomatoes; reserve. Cook and shock the fettuccini; reserve. Trim asparagus to 2" pieces, blanch and shock. Remove the fins from the mushroom, wash and slice to 1/8". Fine chop the parsley, wrap in a non-terry towel and rinse under cold water (squeezing regularly) until the water runs clear, squeeze our remaining water and shake into a bowl; resere. Combine water and beef base.
  2. In a saute pan, melt butter and 1 tbsp canola oil. Dredge the chick in flour (shake off excess) and place in pan. When flour starts to brown, flip the chicken. Add garlic and mushroom and saute. Add Madeira and reduce by half. Add beef brother and reduce by half. Add cream; bring to boil. Add pasta and parsley and toss. Remove from heat.
  3. In a separate pan, heat 1 tsp canola oil on high heat. Saute tomatoes until they start to carmelize. Add asparagus and saute to heat. 
  4. Divide pasta onto the center of two plates. Divide the chicken around the pasta; cover with remaining pan sauce. Top with asparagus and tomatoes. Enjoy!

 

Chelsea McNeely
 
May 4, 2020 | Chelsea McNeely

Bruschetta Topped, Chicken Florentine Crepes

If you haven't seen it already, the recipe for the crepes can be found here. This is the recipe and directions for the filling and sauces. The end result is a mouthwatering, savory brunch crepe filled with a chicken florentine in a savory pesto cream, topped with a lemon butter glaze and bruschetta. This recipe was developed by Cocina Malvada Catering! 

Bruschetta Topped, Chicken Florentine Crepe

Savory Pesto Cream 

INGREDIENTS

  • 1 medium shallot
  • 1/4 cup basil pesto
  • 2 large garlic cloves
  • 1 cup heavy whipping cream
  • 2 tbsps olive oil
  • 3 tbsps white wine (Blanc Du Bois, Sauvignon Blanc, or Texas Duet would work here)
  • 1 tbsps pepper
  • pinch of salt

DIRECTIONS

  1. Finely chop shallots and mince the garlic
  2. Place a sauce pan on medium heat and add 2 tbsps olive oil 
  3. When oil is hot, add shallots to caramelize.
  4. Add minced garlic, pesto, salt and pepper in right before shallots finish caramelizing and stir.
  5. Add wine, followed by the heavy whipping cream and bring to a low simmer for about 5 minutes. This will allow water to evaporate from the cream and allow it to thicken. 
  6. The sauce is ready when you can run your finger on a spoon and see a definite mark


Mushroom, Spinach, and Chicken Cream Filling

INGREDIENTS

  • Roasted chicken breast, shredded (can use a store bought rotisserie chicken)
  • 2 Portabello Mushrooms, diced
  • 8 oz bag of spinach rinsed
  • 3 tbsps olive oil
  • 1 tbsp salt
  • more salt and pepper to taste 

DIRECTIONS

  1. Place a sauce pan on medium heat and add olive oil. 
  2. When the oil is hot, add mushrooms and salt and stir until all the mushrooms are coated. Then cover.
  3. After 5 minutes, when the mushrooms have released their water and are sizzling, uncover and allow most of the water to cook out. 
  4. Add the entire bag of spinach and stir. It will seem like a lot, and that is ok because it will reduce significantly as it releases its water content. 
  5. When your sautéed veggies seem close to losing all of their liquid, add your shredded chicken.
  6. Add Pesto Cream and mix it all together, bring to a simmer, then remove and set aside.


Lemon Butter Glaze

INGREDIENTS

  • 1 Large lemon juiced
  • 2 tbsps Butter
  • 3 tbsps Confectioners sugar
  • Pinch of Salt

DIRECTIONS

  1. In a sauce pan, on medium heat, melt the butter.
  2. Set heat to low and add lemon juice and confectioners sugar and whisk until it all comes together, about one minute.  Set aside

Tomato Bruschetta Topping

INGREDIENTS

  • 1. Medium roma tomato, diced
  • 1/2 cup Fresh basil, finely sliced
  • 1 large garlic clove, minced
  • 1 tbsp olive oil

DIRECTIONS

  1. In a sauce pan, on medium heat, add olive oil and allow it to get hot. 
  2. Add Tomato and stir it for about one minute.
  3. Add basil and garlic and stir. Bring it all to a simmer. Set aside.

Final Steps: Spoon the chicken filling on to the center of the crepe and roll sides over. With a brush or spoon spread lemon butter sauce over the crepe. Drizzle with a balsamic reduction (made using balsamic vinegar) and top with the tomato bruschetta. 
 

Chelsea McNeely
 
May 4, 2020 | Chelsea McNeely

Mother's Day Brunch - Crepe Recipe

Mother's Day might look a little different this year. With COVID-19 leaving many places closed or at reduced capacity, your options for Mother's Day are probably limited. But you don't have to go out to have a delicious meal. The following is the recipe to make the crepes. This recipe is from The Flavor Bender. The sweet crepes are delicious filled with berries and nutella and topped with whipped cream.  The filling and sauces for our Bruschetta Topped, Chicken Florentine Crepes will be posted here! 

Crepes Recipe

INGREDIENTS

  • 1 1/4 cup milk 10 fl oz
  • 3 large eggs
  • 2 tbsp oil or melted butter
  • 2 tsp sugar for savory crepes, OR
  • 2 – 3 tbsp sugar for sweet dessert crepes
  • 1/2 tsp kosher salt
  • 4 oz all purpose flour scant 1 cup

TO COOK

  • 1-2 tbsps melted butter

MIXING WITH A WHISK

  1. Place the milk and eggs in a jug/bowl. Whisk to combine (you should have about 2 cups of liquid).
  2. Add the oil or butter and whisk it in.
  3. Place the flour, salt and sugar in a large bowl.
  4. Add about 3/4 – 1 cup of the liquid and mix gently to form a smooth paste. This should not take more than a few seconds. Take care not to over-mix.
  5. Add the rest of the liquid and mix to form a smooth, watery batter.
  6. Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

MIXING WITH A BLENDER

  1. Add the ingredients into the blender. Add the flour last. Blend for a few seconds until you have a smooth batter. You can use a stick blender as well for this purpose.
  2. Cover the batter and let it rest for at least 20 minutes. The batter can be kept in the fridge overnight as well.

Cooking the Crepes

  1. Preheat a 10 inch non-stick pan over medium heat.
  2. Brush a layer of butter on the heated pan. I used a silicone brush, but you can use a butter soaked paper towel or cloth as well.
  3. Always mix the batter first, before you make each crepe. This is to make sure the batter is uniformly mixed.
  4. Pour 1/4 cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter along the edge of the pan first and then fill the middle with the remaining crepe batter. Make sure the batter is as evenly spread as possible.
  5. Place the pan back on the heat to let the crepe cook.
  6. For extra soft crepes – cook the crepes only until they are just set at the surface (about 30 seconds) and there’s no browning on the edges. You can flip over the crepe gently, and cook for a few seconds on the other side (optional), or remove the crepe from pan and place it on a plate.
  7. For classic crepes – cook the crepes until the edges are starting to brown become a little crisp (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.
  8. Repeat until all the batter is used up (remember to mix the batter each time).
  9. Stack the cooked crepes on a plate or wire rack.

Once your crepes are ready, you are ready to move on to the rest of the recipe for Bruschetta Topped, Chicken Florentine Crepes.

 

Chelsea McNeely
 
April 27, 2020 | Chelsea McNeely

Shrimp Farfalle Pasta Recipe

Shrimp farfalle pasta is a wonderful dinner option for those warmer spring evenings. Our very own, Roxanne, will be making this dish from her own kitchen on 6:05 Lost Oak Live on April 29th on our Facebook page! Keep reading to get the recipe!

To start off, you will want to season 2 lbs of raw shrimp with a tsp garlic salt and let stand for 30 minutes. When it is ready, you will sautee the shrimp in 2 tablespoons of butter and season to taste with more garlic salt. Cook the farfalle pasta right before this step as shrimp cooks quickly. 

After the pasta has been cooked and drained, you will add 2 cans of Rotel tomatoes. Cubed tomatoes can be substitued if you do not like spicy. 

Then you will add 1/3 of a bottle of Zesty Italian Dressing, 1/2 cup of dry white wine (we recommend our Blanc Du Bois), the juice from 1 lemon, one 16 oz container of sour cream, 16 oz. of shredded monterey jack cheese, and 16 oz. of cheddar cheese. Stir all of the ingredients until blended. Add more Italian dressing and white wine if it is too dry. Then add the shrimp. Garnish with chopped green onions and then serve!

This recipe makes 8 large servings. It is very good left overnight and served the next day. 

Enjoy!

SHRIMP FARFALLE PASTA RECIPE

INGREDIENTS

  • 1 lb farfalle pasta
  • 2 lbs raw shrimp
  • 2 tsp garlic salt
  • 2 tbsp butter
  • 2 can rotel
  • 1/3 bottle of Zesty Italian Dressing
  • 1/2 cup dry white wine (Blanc du Bois would be perfect)
  • 16 oz. shredded monterey jack cheese
  • 16 oz. shredded cheddar cheese
  • 16 oz. sour cream
  • chopped green onions
  • 1 lemon

DIRECTIONS

  1. Cook 1 lb of Farfalle Pasta.
  2. Sprinkle 2 lbs of raw shrimp with 1 tsp. garlic salt and let stand for 30 minutes. Sautee shrimp in 2 tbsps of butter and add more garlic salt to taste.
  3. Add 2 cans Rotel to warm, drained pasta.
  4. Add the Italian Dressing, white wine, juice from the lemon, sour cream, monterey jack cheese, and cheddar cheese to the pasta and stir until well mixed. Add more dressing and wine if too dry. 
  5. Add the shrimp.
  6. Serve and garnish with chopped green onions. 
  7. Enjoy!