Exceptional wines call for exceptional food with character and flavors to match. We will bring you new recipes as we find those that work exceptionally well with our wines, some of which will have been specially served here at Oasis. We hope you enjoy these recipes as much as we have.
Basil Crab Cakes
Ingredients for 5 crab cakes:
- 2 or 3 sea scallops (depending on size)
- 1/4 cup heavy cream
- 1/4 lb fresh crab meat
- salt & fresh ground pepper
- dash of cayenne pepper
- 1 small tomato, peeled and seeded
- 1 tablespoon chopped fresh basil
- 1 tablespoon olive oil
Preheat oven to 475 degrees. Remove muscle from scallops, place in food processor with metal blade,put in freezer for a few minutes but do not allow to freeze. Puree scallops while adding the cream. Combine crab with scallop mousse and remaining ingredients except the oil. Make small patties with wet hands and drizzle crab meat with olive oil. Bake about 8 minutes, sprinkle with basil butter.
Basil Butter
- 1/4 packed basil leaves
- 1/4 cup unsalted butter
- 1 to 2 tablespoons of chicken broth (fish if you have)
Drop basil leaves in boiling water and refresh quickly under cold water. Blend with butter in food processor. Add broth at end, heat and serve right away.
Serve with Barrel Select Chardonnay
Garlic Roasted Chicken
-
1/2 cup butter (softened)
-
4 cloves of garlic crushed
-
Salt and pepper to taste
-
A medium size roasting chicken
Preheat oven at 450 degrees.
Cream butter in garlic with salt and pepper. Lift chicken skin from breast and legs, spread meat with garlic butter. Brush chicken with olive oil, sprinkle with seasoning. Place chicken in roasting pan and roast for about one hour or until juices run clear.
Lower oven to 375 degrees, and keep chicken another 10 to 15 minutes. Let it cool...it can be kept up to 3 days in refrigerator.
Great to serve cold for a picnic.
Serve our Dogwood Chardonnay with this dish
Clam Linguini
- 6 ounces chopped clam meat
- 3 Tablespoons soft unsalted butter
- Scant 4 ounces dry linguine cooked aldente in boiling salted water and drained
- 1 dozen fresh clams well scrubbed to remove embedded sand and steamed over boiling pasta water
- About ¾ teaspoon crumbled dried marjoram
- Salt and freshly coarsely ground premium quality white pepper
- 1 ½ Tablespoons chopped parsley
In a heavy pan over low heat, turn chopped clams in 1 tablespoon of the butter just to heat through, about 1 minute.
Turn cooked pasta with remaining butter, marjoram and salt and pepper to season well into the chopped clam meat and butter mixture. Spoon the whole clams over pasta. Sprinkle with parsley. Makes 2 servings.
Pair with Oasis Barrel Select Chardonnay
Braised Lamb Shanks
- 5 T olive oil
- 4-6 lamb shanks
- 1 cup chopped onions
- 1 T minced garlic
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup red wine
- 2 tsp minced thyme
- 2 tsp minced rosemary
- 3 cups beef broth
- 2 cups canned - chopped tomatoes and their juice
In a heavy skillet heat the oil and sear the lamb shanks on all sides...set aside. Add the chopped vegetables and sauté for 5 minutes. Add wine and scrape the bottom of the pan until the wine evaporates. Return the shanks to the pan add the beef broth and S & P. Bake for 2 hours at 350 degrees with the lip on...if need be add a bit more broth.
Enjoy!
