Menu
817-426-6625
Cart 0 items: $0.00

Blog

Welcome to Lost Oak Winery's Blog. 

 

Judy Estes
 
January 26, 2021 | Judy Estes

Lemon Thyme Pork

Lemon Thyme Pork Recipe

Try this simple, flavorful dish with Lost Oak Winery Quartet - a complex, aromatic, fruit forward wine. The lemon in the sauce brings out the citrus notes in the Quartet and we are sure you will love this pairing!

INGREDIENTS

  • 4 thin, boneless pork cutlets (chops) approx. 1/2 inch thick
  • 1-2 tbsp vegetable oil
  • 2 lemons
  • 1 package fresh thyme (2-3 tsp leaves)
  • 2 cloves garlic - finely chopped
  • 1 cup jasmine rice (you can substitute with 2 packages of 90 second butter & garlic rice)
  • 6 tbsp butter
  • 6 tbsp sour cream
  • 2 tsp chicken stock concentrate (mat use "Better than Bouillon")

DIRECTIONS

  1. Pat pork dry with paper towels. Season with salt and pepper.
  2. Heat oil on medium high and cook pork until browned (approximately 2-3 minutes per side). Turn off heat and set pork aside to rest.
  3. Melt 2 tbsp butter in bottom of rice pan. Saute 1 clove garlic approximately 30 seconds. Bring water to boil in pan with butter and garlic. Add the rice and cook.
  4. Make the sauce. Add 2 tbsp butter to pork fry pan, saute 1 clove minced garlic and thyme leaves approximately 30 seconds. Stir in chicken stock concentrate and 1/2 cup water and simmer. Stir in sour cream, 2 more tbsp butter, juice of 1 lemon (approximately 1 tbsp). Season with pepper.
  5. Fluff rice. Taste and season with salt and pepper if needed.
  6. Top with pork. Spoon sauce over all. Serve with lemon wedges,. 

 

Time Posted: Jan 26, 2021 at 8:22 AM Permalink to Lemon Thyme Pork Permalink Comments for Lemon Thyme Pork Comments (3)
Judy Estes
 
January 12, 2021 | Judy Estes

Easy Pork Stir Fry

Easy Pork Stir Fry Recipe

This savory and spicy pork stir fry recipe from Hello Fresh is easy to make and absolutely delicious. Pair this dish with our Lost Oak Winery Gewurztraminer. Our Gewurztraminer is a uniquely flavored wine that gets even better with any type of Asian food. In the Alsace region of France, where this wine reachers its pinnacle of character, it also pairs well with a soft, "stinky" Muenster cheese. Give this pair a try and let us know what you think!

INGREDIENTS

  • 1 lb ground pork
  • 2 tbsp vegetable oil

SAUCE

  • 1 1/4 cup cold water
  • 2 tbsp corn starch
  • 12 tbsp Hoisin sauce
  • 4 tbsp soy sauce
  • 2 tsp sriracha (more if you like it really spicy) 
  • Juice of one lime

RECIPE

  1. Brown ground pork in vegetable oil. Set aside.
  2. Partially cook green beans in microwave approximately 2 minutes. Set aside.
  3. Cook rice. Set aside.
  4. Make sauce: Whisk together cold water and corn starch until corn starch is dissolved. Add Hoisin, soy sauce, lime juice and Sriracha to taste.
  5. Return ground pork to temperature on medium low. 
  6. Add green beans to ground pork and continue cooking until beans are tender.,
  7. Add sauce and stir until thickened.
  8. Serve over rice.
  9. Top with peanuts.
Judy Estes
 
December 22, 2020 | Judy Estes

French Chicken Casserole Recipe

If you want a rich, savory holiday dinner without all of the work of stuffing a turkey, try this recipe for French Chicken Casserole. This delicious casserole pairs nicely without Holiday 2019.

French Chicken Casserole Recipe

INGREDIENTS

  • 1 chicken; cooked, de-boned and chopped
  • 8 oz sliced mushrooms - optional
  • 1/2 cup butter
  • 1 medium onion, chopped
  • 2 stalks of celery chopped
  • 1 six ounce package of stove top stuffing mix
  • 1 1/2 cup of chicken broth
  • 1/2 cup of mayonnaise
  • salt and pepper to taste
  • 3 eggs beaten
  • 1 1/2 cups milk
  • 1 can of cream of chicken or cream of mushroom soup
  • 1 cup of grated cheddar cheese

RECIPE

  1. In microwave safe dish, heat butter, onions and celery approx. 3 minutes until onions and celery begin to cook.
  2. Grease a 9x12 baking pan.
  3. Layer 1/2 of stuffing mixture in pan. Put chicken, onions, celery (and sliced mushrooms - optional) over stuffing. Top chicken with other half of mixture. 
  4. Beat together the eggs, milk, mayonnaise, and chicken brother and pour over mixture. 
  5. Let it sit in refrigerator for 5 hours or overnight. 
  6. Spread 1 can of undiluted cream of chicken or mushroom soup on top of mixture. 
  7. Bake for 45 minutes at 350 degrees F. 
  8. Spread 1 cup of grated cheddar cheese on top.
  9. Bake 15 minutes longer or until knife inserted comes out clean.

 

 

Time Posted: Dec 22, 2020 at 12:05 PM Permalink to French Chicken Casserole Recipe Permalink Comments for French Chicken Casserole Recipe Comments (1)
Judy Estes
 
November 14, 2020 | Judy Estes

Beef Tenderloin with Balsamic Fig Sauce

Nothing says it's the holidays like delicious food and wine. This recipe from Home Chef for beef tenderloin with a balsamic fid sauce is the perfect alternative to a traditional holiday dinner. This would pair nicely with our 2019 Holiday that is available in the Tasting Room or on our website now!

Beef Tenderloin with Balsamic Fig Sauce

INGREDIENTS

  • 2 beef tenderloins (about 3/4 inches thick)
  • 2 tbsp butter
  • 2 small shallots - minced (3 tbsp)
  • 2 plastic tubs of concentrated beef stock (Knorr Homestyle concentrated stock) OR
  • 2 tsp of "Better than Boullion" dissolved in 1/3 cup hot water
  • 3 tsp balsamic vinegar
  • 4 tbsp fig jam (look in the cheese section of the grocery store)
  • 4 tbsp water
  • 1 tsp minced rosemary (fresh is better)

DIRECTIONS

Cook beef:

  1. Heat medium sized pan on med/med high burner
  2. Pat beef dry and season with salt and pepper
  3. Heat 1 tbsp oil
  4. Add beef to pan and cook to desired doneness (4-7 minutes per side)
  5. Turn only once
  6. Remove beef and wipe pan with paper towel

Make sauce:

  1. Melt butter in same pan
  2. Saute minced shallot 1-2 minutes
  3. Add stock concentrate, jam, vinegar, water & any resting juices from beef
  4. Add minced rosemary
  5. Cook 2 minutes until slightly thickened
  6. Add salt and pepper
  7. Top beef with sauce and serve

 

Time Posted: Nov 14, 2020 at 8:04 AM Permalink to Beef Tenderloin with Balsamic Fig Sauce Permalink Comments for Beef Tenderloin with Balsamic Fig Sauce Comments (1)
Judy Estes
 
October 20, 2020 | Judy Estes

Baked Acorn Squash with Cranberry Butter Sauce

Baked Acorn Squash with Cranberry Butter Sauce

Pair this wonderful fall recipe with your holiday ham or turkey and our new Tempranillo!

INGREDIENTS:

  • 2 Medium size Acorn Squash

    SAUCE
  • 1/2 cup butter
  • 2 heaping tbsp. brown sugar
  • 1 tsp. Lawry's seasoned salt
  • 2 tbsp. hot mango chutney (found in Indian section or with jellies in grocery store)
  • 1/2 cup dried cranberries
  • Chopped walnuts or pecans (optional)

RECIPE:

  1. Cut acorn squash lengthwise (in same line as ridges)
  2. Clean out and discard seeds
  3. Bake face down in 1/2 inch water at 350 degrees for 30 minutes or until tender when touched with finger

SAUCE RECIPE:

  1. Put all ingredients in microwave safe glass dish (I use a cup pyrex measuring cup)
  2. Heat in microwave until butter and sugar are melted.
  3. Remove sqaush, invert and drain off excess water.
  4. Fill squash halves with sauce.
  5. Garnish with nuts if desired.
  6. Serve with pork, ham, turkey, or chicken.
Time Posted: Oct 20, 2020 at 11:39 AM Permalink to Baked Acorn Squash with Cranberry Butter Sauce Permalink Comments for Baked Acorn Squash with Cranberry Butter Sauce Comments (1)
Judy Estes
 
October 6, 2020 | Judy Estes

Beef & Bacon Stew Recipe

As the weather cools down, soups and stews start to sound more and more appetizing. This beef and bacon stew is sure to please and is perfect for those cool fall and winter nights. Let us know what you think if you try it out in the comments!

 

Beef & Bacon Stew Recipe

INGREDIENTS

  • 1 bottle of dry red wine (Our Double Diamond Merlot would go perfectly)
  • 2 1/2 lb boneless beef chuck roast
  • 1 tsp. black pepper
  • 1 tbsp salt
  • 8 oz bacon
  • 3 medium red onions
  • 3 medium carrots (or 1 package baby carrots)
  • 8 garlic cloves
  • 4 large sprigs of fresh thyme or 2 tsp dried thyme
  • 2 tbsp white Miso paste or 3 tbsp Miso broth (Japanese section at HEB, Miso & Easy Sauce)
  • 2 tbsp flour
  • 1 cup fresh parsley leaves

RECIPE

  1. Open bottle of red wine and pour yourself a glass.
  2. Cut chuck roast into 2"x2" cubes. They will look like large chunks (try for relatively even sized pieces)
  3. Quarter 3 red onions. Peel and cut up carrots.
  4. Crush 7 cloves of garlic and add to bowl with carrots.
  5. Cut bacon into one inch pieces and add to Dutch oven. Cook over medium heat until crisp (11-13 minutes). Remove bacon, leaving grease in pan.
  6. Increase heat and place meat in one layer to brown for 5-7 minutes. Cook undisturbed (important step). Do not stir. Turn to other side 5-7 minutes then remove from pan.
  7. Reduce heat and place onions in pan on side and cook (undisturbed) for 2-3 minutes. Turn to other side and repeat for 2-3 minutes.
  8. Add carrots, garlic, thyme, and Miso seasoning with salt. Don't skip the Miso. It's an important ingredient.
  9. Sprinkle vegetables with 2 tbsp flour and stir for 30 seconds. 
  10. Add the rest of the bottle of wine and cook for 2 minutes.
  11. Nestle beef and bacon into the pot and add just enough water to barely cover.
  12. Cook covered in 300 degree oven for 1 hour and 30 minutes.
  13. Uncover, stir, and return to oven until beef is very tender (30-60 minutes)
  14. Add more miso, salt, and pepper if needed.
  15. Serve with crusty bread or over mashed potatoes.
Time Posted: Oct 6, 2020 at 10:03 AM Permalink to Beef & Bacon Stew Recipe Permalink Comments for Beef & Bacon Stew Recipe Comments (1)
Judy Estes
 
April 4, 2020 | Judy Estes

Easter at the Winery

Easter is one of my favorite holidays. I guess because it brings the beautiful Texas Spring. Most of us will likely not soon forget this holiday. For most of us, it will probably be different than other Easters. Like many of our other events, our traditional Family Easter Celebration, April 11, has been cancelled. We plan to be back next year! The Estes family is fortunate to have family around us.  Most of us have been at home for several weeks.  Because the winery’s Spring/Easter photo op display is not here this year, we will just get the grandkids dressed up and put them in front of a newly leafed- out bush. Nevertheless, we will be practicing some social distancing. We will have an Easter Egg Hunt outdoors (rain or shine) and, weather permitting, an outdoor lunch on the deck. Rest assured, there will be food and wine - plenty of wine! Here is our menu:

Traditional Baked Ham paired with Blanc du Bois ( for the white wine drinkers), Mourvedre Rose for everyone, or Sadie (our new release) for the die hard, red drinkers. These wines also pair well with pork.

Asparagus Strata, which is a side dish that pairs well with ham or pork and wine. 

Fresh fruit salad. 

Fresh baked rolls (I bake them - not make them!)

Flan (you can get the mix in a box) paired with Orange Muscat and Easter Chocolate.

The four wines above can be picked up curbside at your friendly Lost Oak Winery when you order our Easter Dinner Wine Pack! Cheers!

Below, you will find the recipe for Overnight Asparagus Strata. All of the ingredients can be ordered online and picked up curbside at your friendly HEB store!

OVERNIGHT ASPARAGUS STRATA

INGREDIENTS
  • 1 lb fresh asparagus, trimmed & cut into 1-inch pieces, cooked in the microwave for 2 minutes (may use frozen)
  • 4-6 English muffins, split, toasted & then cut into large cubes (can substitute crusty French bread)
  • 1 cup cubed ham (optional) 
  • 1/2 red pepper chopped
  • 2 cups shredded colby-monterey jack cheese
  • 6 eggs, beaten
  • 1 tbsp. Dijon mustard
  • salt & pepper to taste
  • 1 can cream of asparagus soup (cream of mushroom may be substituted)
  • 1 1/2 cups heavy cream (or half n half or milk)
DIRECTIONS
  1. Layer bread, asparagus, red pepper, ham & cheese in a greased 9"x13" baking dish
  2. Whisk together the eggs, dijon mustard, salt & pepper, cream of asparagus soup, and heavy cream.
  3. Pour the mixture over the muffin/asparagus mixture. 
  4. Cover and refrigerate overnight. 
  5. Remove from refrigerator 30 minutes before baking. 
  6. Bake, uncovered, at 375 degrees for 40-45 minutes until knife inserted comes out clean. 
Recent Posts
Blog Categories