LXV Flavors: spices & recipes

Ingredients

• 2 tablespoons LXV Perú Andino
• 8 each of large shrimp, clams, mussels, and large scallops
• 1/2 pound calamari, sliced
• 1 pound fish fillets, sliced
• 1/4 cup sliced red onion
• 3 cloves garlic, minced
• 2 Roma tomatoes, diced
• 2 tablespoons chopped parsley, divided
• 1/4 cup extra virgin olive oil
• 1/2 cup white wine
• 1 can coconut cream

Instructions

1. In a medium saucepan, add the oil and set on medium heat. Add the onion and garlic; when the onion becomes translucent, add all the seafood, tomatoes, half the parsley, and the Perú Andino. Cook for 2 minutes, then add the wine and let the alcohol evaporate for about 1 minute. Add the coconut cream and let cool for about 5 minutes. Serve with rice, and finish with remaining parsley.
2. Chef Nicola Allegretta, a valued friend of LXV Wine and a talented ambassador of authentic Peruvian flavors here on the Central Coast. Known for his innovative dishes at Mistura in downtown San Luis Obispo, Chef Nicola showcases the rich cultural heritage of Peru. We invited him to create recipes featuring LXV’s proprietary Peruvian spice blends, providing a simple way to infuse your own cooking with the bold flavors of this vibrant cuisine. Enjoy this culinary journey!
3. Seafood, Shrimp, Mussels with LXV Cab and Cab Franc

Ingredients

• * 2 cups tightly packed fresh basil
• * 1/2 cup pine almonds
• * 2 cloves garlic
• * 1/2 cup extra virgin olive oil
• * 1 pinch sea salt
• * 1 tbsp lime juice
• * 2 tbsp nutritional yeast
• * 1 tsp LXV SILK ROAD SPICE
• In food processor add the basil, almonds and garlic and pulse until the almonds are broken down.
• With motor running slowly, add the extra virgin olive oil.
• Then add the sea salt, LXV Silk Road Spice, lime juice, and the nutritional yeast and pulse until incorporated.
• Enjoy on pasta for vegan options or grilled chicken or steak for meat connoisseurs.

Ingredients

• 2 tablespoons LXV Perú Andino
• 8 each of large shrimp, clams, mussels, and large scallops
• 1/2 pound calamari, sliced
• 1 pound fish fillets, sliced
• 1/4 cup sliced red onion
• 3 cloves garlic, minced
• 2 Roma tomatoes, diced
• 2 tablespoons chopped parsley, divided
• 1/4 cup extra virgin olive oil
• 1/2 cup white wine
• 1 can coconut cream

Instructions

1. In a medium saucepan, add the oil and set on medium heat. Add the onion and garlic; when the onion becomes translucent, add all the seafood, tomatoes, half the parsley, and the Perú Andino. Cook for 2 minutes, then add the wine and let the alcohol evaporate for about 1 minute. Add the coconut cream and let cool for about 5 minutes. Serve with rice, and finish with remaining parsley.
2. Chef Nicola Allegretta, a valued friend of LXV Wine and a talented ambassador of authentic Peruvian flavors here on the Central Coast. Known for his innovative dishes at Mistura in downtown San Luis Obispo, Chef Nicola showcases the rich cultural heritage of Peru. We invited him to create recipes featuring LXV’s proprietary Peruvian spice blends, providing a simple way to infuse your own cooking with the bold flavors of this vibrant cuisine. Enjoy this culinary journey!
3. Seafood, Shrimp, Mussels with LXV Cab and Cab Franc

Ingredients

• 4 beef cutlets
• ½ cup all-purpose flour
• 2 tbsp LXV Eternal Hearth Spice, divided
• 1 egg + ½ cup buttermilk
• ½ cup vegetable oil, for frying
• 2 tbsp unsalted butter
• 2 tbsp flour (for gravy)
• 1½ cups whole milk
• Flaky salt, to finish

Instructions

1. 1. Mix flour with 1 tbsp Eternal Hearth Spice in one shallow bowl. Whisk egg and buttermilk in a second bowl.
2. 2. Pound cutlets to ¼-inch thickness. Dredge in seasoned flour, dip in egg mixture, then coat once more in flour.
3. 3. Heat oil over medium-high. Fry steaks 3–4 minutes per side until deeply golden. Rest on a wire rack.
4. 4. Pour off excess oil, leaving 2 tbsp. Add butter and flour, whisking 1–2 minutes to build a roux.
5. 5. Gradually whisk in milk until smooth and thickened, about 3–4 minutes. Stir in remaining Eternal Hearth Spice.
6. 6. Smother steaks in gravy and finish with a pinch of extra spice blend at the table.
7. Ingredients
8. 4 bone-in chicken thighs or breasts
9. 2 tbsp LXV Songs of Marrakech Spice
10. 3 tbsp extra virgin olive oil
11. 1 orange, sliced into rounds
12. 1 red onion,...
13. A beloved Southern classic, elevated with LXV's Eternal Hearth Spice — deeply savory, impossibly satisfying.
14. Comfort - Eternal Hearth Spice

Ingredients

• * Four 1 ¼ thick boneless Rib-Eye or New York strip Steaks
• * 2 tbsp LXV DarkSymphony Spice
• * 2 tbsp extra virgin olive oil
• * Salt to taste
• Remove the steaks from the refrigerator and let them sit for 15-20 minutes covered. Heat the grill to high.
• Brush the steaks on both sides with extra virgin olive oil and season with the LXV Dark Symphony spice.
• Place the steaks on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill for another 5 to 7 minutes for a medium finish.
• Transfer the steaks to a cutting board and let rest for five minutes before cutting into the steak.
• Pair with a glass of cold (not chilled) LXV Rose
• the bright fruit in the wine is the perfect foil to the bitterness of the cocoa and the char on the steak. The wine is savory to match the au jus.
• *

Ingredients

• 4 duck breasts
• 3 celery roots
• 3 cups heavy cream
• 2 cups vegetable stock
• 1 packet LXV spice blend
• 2 tablespoons Olive oil
• 3 cloves garlic
• 2 tsp black pepper
• 2 tbsp salt (to taste)

Instructions

1. Start by peeling the celery root and cubing it. Add celery root, garlic, veggie stock, 2 tsp LXV Spice, and cream into a pot and bring to a boil. Once boiling, reduce to simmer for 20 minutes or until soft. Set aside some of the liquid and add the contents of the pot into the blender. If the mixture is too thick add liquid as needed. Salt to taste.
2. Take the duck breasts and lightly score the skin. Season both sides with salt, pepper, and LXV spice. Wrap duck breasts in a paper towel to extract extra moisture.
3. Take cast iron or a large pan and set to high with olive oil. Once the oil is hot place duck breast in pan skin side down and sear for 1 1/2 minutes then flip and reduce heat to medium. Cook until desired temperature (medium rare is best) Once achieved remove the duck to a cutting board and allow to rest 5 minutes before slicing. Slice the duck breast on a bias thinly. Plate celery root purée in center of the desired platter then accordion the slices of duck breast along the edges of purée.

Ingredients

• * 2 Pork chops
• * 1 jar of roasted red bell peppers
• * 1 eggplant, cut in roughly one inch cubes after peeling the skin
• * small bag of baby potatoes
• * 1 yellow onion, sliced
• * 2 garlic cloves
• * 3 medium zucchini
• * 3 medium tomatoes
• * LXV Herbes-de-vie spice blend
• *

Instructions

1. Wash and cut your vegetables in small pieces into a large gratin dish, add salt, pepper, herbs de Provence, and then the olive oil all over - mix gently with your hands.
2. Bake the Pork Chops & vegetables at 350 degrees in olive oil, add salt, pepper and the Herbes-de-vie spice blend
3. Savory, Thyme, Basil, Marjoram, Tarragon, Oregano, Mint, Lavender

Ingredients

• 3 lbs beef tenderloin
• 3 sheets of puff pastry
• 4 cups cremini mushrooms finely sliced
• 1 large yellow onion finely diced
• 1 bunch parsley
• 1/2 stick butter
• 1 tablespoon olive oil
• 2 cloves garlic
• 2 tablespoons fresh thyme
• 4 cups of unsalted beef bone stock
• 2 cups heavy cream
• 1/4 cup white wine
• 1 bottle red wine
• 2 tsp black pepper
• 2 tsp salt (to taste)

Instructions

1. Preheat oven to 400° f
2. Start by reducing the red wine in a pot until 1/4 original volume. Then add the bone stock and reduce again until roughly 1/6 volume. Add heavy cream and reduce once more for 8 minutes. Season with salt and pepper to taste.
3. While all of that is reducing we start the duxelles. Heat butter in a skillet over medium-high heat. After butter melts add onions and garlic and sauté for 3 minutes. Next add mushroom pieces, salt/pepper, and thyme. Reduce the heat to medium or medium-low and simmer until all liquids have evaporated. (10 to 12 minutes). Add some wine and cook until evaporated, usually around 4-5 minutes.
4. Lightly flour a cutting board and rolling pin. Lay your puff pastry down and roll until thin (thickness of a tortilla). Next, take a fork and poke several holes along the surface as to prevent it from rising too high. Cut into 2-inch by 2-inch squares and brush with either egg wash or butter. Place in oven until fully cooked and golden brown.
5. Heat a pan with olive oil to medium-high.
6. Break down tenderloin into roughly 1 inch by 1 inch cubes season with salt and pepper then sear all sides until the desired temperature. Set aside to rest.
7. Now we can put the dish together.
8. Place the puff pastry onto the desired platter, then spoon down the duxelles onto the base. Next, we add the seared tenderloin followed by a drizzle of the glaze. Garnish with some fresh parsley and serve warm.

Ingredients

• * 2 frozen puff pastries
• * Small wheel of brie cheese
• * 1 orange
• * 1 yellow onion
• * 1 lemon
• * 1 lime
• * 1/4 stick of butter

Instructions

1. Defrost the puff pastry. Be sure to check the instructions for defrosting as some can take a few hours
2. Candied Oranges
3. Slice oranges into thin rounds. Bring to a boil a pot of water and throw in the orange slices for a few minutes to soften them. Remove from the pot and allow to cool in an ice bath. Bring another pot of water to boil and add the spice mixture to create a simple syrup. Add oranges to the pot and allow to boil till they start to lose a little color. Remove and dry.
4. Cut the onion into thin slices and slowly caramelize them in a pan with the spice mixture.
5. Cut the puff pastries into handheld rectangle shapes. In the center place a slice of brie cheese, one candied orange slice and top it all with caramelized onions. Add the second pastry on top and seal. Brush melted butter over the top and sprinkle on more of the spice mixture. Bake according to the puff pastry directions.
6. Remove from the oven and plate. Shave a light coating of lemon, lime and orange zest over the top.
7. Serve with chilled glass of LXV 2021 Cabernet Franc Rose.
8. Jalapeno, Vanilla Sugar, Saffron and other spices

Instructions

1. Gently place 1 lb scallops into mushroom mixture for about 2 minutes per side.
2. Transfer scallops to a bowl.
3. Strain mushroom mixture into another bowl.
4. Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in 1/2 cup heavy whipping cream and 1 tbsp of LXV Symphony Spice.
5. Bring to a boil and cook until cream sauce is reduced by about half, about 10 minutes.
6. Turn off heat and let mixture cool for a minute.
7. Quickly whisk 1 egg yolk into cream sauce until combined.
8. Add a pinch of cayenne pepper and 1 tsp lemon zest into sauce.
9. Spread mushrooms cover bottoms of shells; place 2 to 3 scallops onto each
10. portion.
11. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms.
12. Sprinkle lightly with ¼ cup shredded Gruyere cheese and 1 tbsp
13. of LXV Symphony Spice.
14. Broil about 10 inches from the heat source until sauce is bubbling and cheese is lightly browned, 5 to 6 minutes.
15. Transfer to serving a serving plate lined with napkins to prevent shells from
16. tipping.
17. Serve with refreshing asparagus or a salad.
18. RECIPE AND PHOTO BY LXV TEAM MEMBER MELANIE NEGRI FROM FRANCE

Ingredients

• 1 lb large shrimp, peeled & deveined
• 2 tsp LXV Songs of Marrakech Spice
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1 cup couscous
• 1¼ cups vegetable broth
• 1 tbsp ghee
• 1 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. 1. Bring broth to a boil. Add couscous, cover, and remove from heat. Let stand for 5 minutes.
2. 2. Fluff couscous with a fork, then stir in ghee and parsley. Season to taste.
3. 3. Toss shrimp with olive oil, garlic, and Songs of Marrakech Spice.
4. 4. Heat a skillet over high heat. Sear shrimp 1–2 minutes per side until pink, opaque, and lightly charred at the edges.
5. 5. Serve shrimp over couscous with a drizzle of olive oil and a generous squeeze of lemon.
6. Ingredients
7. 4 bone-in chicken thighs or breasts
8. 2 tbsp LXV Songs of Marrakech Spice
9. 3 tbsp extra virgin olive oil
10. 1 orange, sliced into rounds
11. 1 red onion,...
12. An elegant date night dish — plump, spiced shrimp over buttery couscous, ready in under 20 minutes.
13. Date Night - Songs of Marrakech Spice

Ingredients

• cup full-fat Greek yogurt
• 1 tbsp LXV Eternal Hearth Spice
• Your favorite plain or salt-and-vinegar kettle chips

Instructions

1. 1. Combine Greek yogurt and Eternal Hearth Spice in a small bowl. Stir well until fully incorporated.
2. 2. Taste and adjust — add a touch more spice blend if you like it bold.
3. 3. Serve alongside kettle chips with a glass of LXV Eternal Hearth. Enjoy.
4. Ingredients
5. cup full-fat Greek yogurt
6. 1 tbsp LXV Eternal Hearth Spice
7. Your favorite plain or salt-and-vinegar kettle chips
8. Instructions
9. 1. Combine Greek...
10. The best things in life are simple. The perfect excuse to open a bottle of LXV Eternal Hearth.
11. Solo Indulgence - Eternal Hearth Spice

Ingredients

• 1 cup Arborio rice
• 1 tbsp butter + 1 tbsp olive oil
• 1 cup cremini or shiitake mushrooms, chopped
• ½ cup celery, finely diced
• ½ cup dry white wine
• 3 cups warm broth
• 2 tbsp LXV Eternal Hearth Spice
• 1 tsp kosher salt
• 1 tbsp Parmigiano-Reggiano (optional)
• Fresh parsley, for garnish

Instructions

1. 1. Sauté mushrooms and celery in butter and olive oil over medium heat for 5 minutes until softened and beginning to brown.
2. 2. Add rice and stir for 1–2 minutes until the edges turn translucent.
3. 3. Pour in the white wine and stir until fully absorbed.
4. 4. Add warm broth one ladle at a time, stirring frequently until creamy and al dente — about 20 minutes total.
5. 5. Remove from heat. Stir in Eternal Hearth Spice, Parmesan, and salt. Cover and rest 2 minutes. Garnish and serve immediately.
6. A luxurious, deeply savory date-night risotto — the Eternal Hearth Spice does the heavy lifting so you don't have to.
7. Date Night - Eternal Hearth Spice

Ingredients

• 2 eggplants
• 6 Roma tomatoes
• 2 yellow squashes
• 2 zucchinis
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 28 oz can of crushed tomatoes
• 1 onion, diced
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tbsp black pepper
• 2 tbsp salt (to taste)

Instructions

1. Preheat oven to 400° F.
2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch rounds, then set aside.
3. Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with LXV Herbes-de-Vie spice blend, salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
5. Sprinkle with the LXV Herbes-de-Vie spice blend
6. Cover the pan with foil and bake for 30 minutes. Uncover, then bake for another 15 minutes, until the vegetables are softened.

Ingredients

• 2 cups cooked rice (preferably day-old cold rice)
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (such as peas, carrots, corn)
• 2-3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon spice blend
• Green onions, chopped for garnish

Instructions

1. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
2. Add the beaten eggs and scramble until cooked through. Remove from the pan and set aside.
3. In the same pan, add another tablespoon of oil and sauté the onions and garlic until fragrant.
4. Add the mixed vegetables and cook until they are tender.
5. Add the cooked rice to the pan, breaking up any clumps with a spoon or spatula.
6. Pour the soy sauce and oyster sauce over the rice and vegetables. Stir well to combine and evenly distribute the sauces.
7. Add the scrambled eggs back into the pan and mix well with the rice.
8. Cook for a few more minutes, stirring occasionally, until everything is heated through.
9. Season with spice blend
10. Garnish with chopped green onions before serving.
11. Serve hot and enjoy!

Ingredients

• 2 cups of breadcrumbs or stale bread torn into small pieces
• 2 cups of kimchi, chopped
• 1/2 cup of kimchi juice
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon spice blend
• 2 cup vegetable stock

Instructions

1. Preheat oven 350’
2. Heat a large skillet over medium heat and add the chopped onion. Cook until the onion is soft and translucent, about 5 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the chopped kimchi to the skillet and stir well to combine with the onions and garlic.
5. Cook for about 5-7 minutes, stirring occasionally.
6. Add the breadcrumbs to the skillet and toss.
7. In a small bowl, mix the kimchi juice, soy sauce, vegetable stock, blend and sesame oil.
8. Pour this sauce over the stuffing mixture in the skillet and stir to combine. You may need to transfer it to a bowl if your skillet cannot fit the mixture.
9. Transfer the stuffing to a baking dish and bake for 30min. Remove from oven and it is ready to serve!
10. Serve hot and enjoy!

Instructions

1. Using a paring knife, make 2 inch slits in 4 lamb shanks where you see the white tendon. Rub 2 tbsp of the LXV Scarlet Night spice into the lamb shanks.
2. Pre-heat a Dutch oven to medium/high.
3. Sear the lamb, roughly 4 to 5 minutes per side on all sides.
4. Turn off heat and pour 32 ounces canned stewed tomato and 1 cup of dry white wine over the lamb.
5. Add 6 cloves of garlic and 5 sprigs of rosemary to the liquid mixture.
6. Cover with a lid and place in the oven for 3 ½ hours until the lamb is fork tender.
7. Remove the lamb from the Dutch oven and let it sit.
8. Puree the tomato mixture from the oven and add the
9. sauce back to your pot and simmer for 15 minutes until
10. reduced.
11. Add salt to taste.
12. Add the lamb back to the sauce
13. to coat the shank.
14. Serve the lamb over creamy polenta or mashed potatoes or a
15. simple pasta. Garnish the dish with dish of LXV spice &
16. chopped parsley.
17. Serve with a glass of the LXV Reserve Nebbiolo.

Ingredients

• 2 lbs Sliced pork tenderloin
• 1 packet LXV Spice
• 1/2 bottle white wine 1/2 bottle
• 4 cups blueberries
• 4 sweet potatoes
• 4 cups cream
• 4 cups vegetable stock
• 4 cloves garlic
• 1 tbsp black pepper
• 2 tbsp salt

Instructions

1. Start by adding blueberries, white wine, a pinch of salt and 2 tsp lxv spice to the pot and bring to a boil. Once boiling, reduce to a low simmer and reduce until wine is almost gone.
2. Start by peeling the sweet potato and cubing it. Add sweet potato, garlic, veggie stock, the 2 tsp LXV Spice, and cream into a pot and bring to a boil. Once boiling, reduce to simmer for 20 minutes or until soft. Set aside some of the liquid and add the contents of the pot into a blender. If the mixture is too thick add liquid as needed. Salt to taste.
3. Next, season the pork with salt, pepper, and the remaining LXV Spice. Bring cast iron or large pan with olive oil up to temp on high heat. Sear both sides of the pork until golden brown on either side. Once seared move the pan to the oven and set it to 400° f to finish cooking for roughly 5 minutes (depending on the thickness of the pork) until fully cooked. Set pork aside to rest for five minutes before slicing. Once rested plate the sweet potato purée on the desired platter followed by slices of pork. Then neatly take your blueberry reduction and pour it lightly over the slices of pork. Place remainder of blueberry reduction into a sauce bow or gravy boat for the table.

Ingredients

• * Bucatini pasta
• * Grated parmesan cheese
• * Grated pecorino romano
• * Mascarpone cheese
• * Cherry tomatoes
• * Baguette
• * Olive oil
• * Fresh cracked black pepper
• * LXV Crescendo spice blend

Instructions

1. Boil the pasta according to its directions. Ideally getting freshly made pasta would be best for this dish. While the pasta cooks, heat a non-stick skillet of medium-high heat. Add the grated parmesan to the skillet and scrape into a rough circle pattern. Cook till it lightly browns both sides. Gently remove from the heat with a spatula and drape over a glass bowl to form a cup shaped mold. Allow to cool and set aside.
2. Slice the baguette into lengthwise pieces and toast. Place the cherry tomatoes into an oven safe dish and turn the oven to the broil setting. Cook until the cherry tomatoes begin to blacken and burst. Spread a layer of mascarpone onto the toast and add the cherry tomatoes. Finish with a sprinkle of crescendo on top.
3. Drain the pasta, reserving a half a cup of the cooking water for later. Return the pasta to the pot and add 2 tablespoons of Pecorino cheese, 1 tablespoon of mascarpone cheese and a copious amount of cracked black pepper. Slowly add the Crescendo spice one tablespoon at a time, depending upon your tolerance for cocoa and its richness. Stir and gently add the reserved pasta water to achieve the desired consistency.
4. Gently plate the pasta inside the parmesan cups and lightly sprinkle with more pecorino and the LXV Crescendo spice blend.
5. Serve alongside the cherry tomato toast and a glass of LXV Reserve Sangiovese.
6. Cocoa, Honey, Aleppo Pepper, Cherrywood Smoked Sea Salt, & Other Spices

Ingredients

• 2 tablespoons LXV Sabor Vivo, divided
• 4 chicken thighs, bone in skin on (or if you prefer, 4 sea-bass filets
• or 4 servings of thickly-sliced extra-firm tofu, or sweet potato instead)
• 1/2 cup extra virgin olive oil
• 1 red onion, 1/2 inch slice
• 2 cloves garlic, minced
• 1/4 cup Kalamata olives, whole pitted
• 2 Roma tomatoes, cut in 8 slices
• 1/2 cup red wine vinegar
• 1/2 cup white wine vinegar
• 2 tablespoons chopped parsley

Instructions

1. Rub the chicken, fish, tofu, or thickly-sliced vegetables with LXV Sabor Vivo, reserving 1/4 teaspoon of the spice blend to add to the sauce in the end. In a medium saucepan, add the oil at medium heat. Sear chicken, fish, tofu or thickly-sliced vegetables on both sides until golden. Add the onion, garlic, tomatoes and olives, and cook for 2 minutes. Add the wine and vinegar, then cover with a lid and cook for another 5 minutes or until everything is cooked through. If more than 5 minutes is required, add some broth while it finishes cooking through. Finish with parsley and remaining spices, then season to taste with salt. Serve with a side of rice, mashed potatoes, or vegetables.
2. Chef Nicola Allegretta, a valued friend of LXV Wine and a talented ambassador of authentic Peruvian flavors here on the Central Coast. Known for his innovative dishes at Mistura in downtown San Luis Obispo, Chef Nicola showcases the rich cultural heritage of Peru. We invited him to create recipes featuring LXV’s proprietary Peruvian spice blends, providing a simple way to infuse your own cooking with the bold flavors of this vibrant cuisine. Enjoy this culinary journey!
3. Sabor Vivo: Peruvian Escabeche pairs with Syrah and Sangiovese

Ingredients

• 1 lb fully cooked Octopus Tentacles
• 2 tbsp LXV Bells of Bali
• 2 Tbsp Olive Oil
• 1 Lemon - juiced
• 3 cloves of garlic - crushed
• 1 tsp red chilli flakes (make that 2 if you love heat)
• Fresh Herbs - minced (dill, parsley)
• 1/4 cup dry white wine (optional)
• Mix olive oil, 1 Tbsp of LXV Bells of Bali, garlic, red chilli flakes. and some salt and brush it generously on the octopus tentacles. heat a cast iron pan and sear the octopus just until lightly browned all over, 2 to 3 minutes. Transfer the octopus to a cutting board and slice into approx 3 to 4 inch pieces.
• Optional step: deglaze the pan with a dry white wine
• Mix lemon juice, 1 tbsp of LXV Bells, of Bali, minced herbs, deglazed wine (optional) in a bowl and toss the seared octopus in this mix. Finish with a nice finishing salt like maldon.

Ingredients

• 1 large head of cauliflower
• 1 tablespoon spice blend
• Olive oil
• Optional toppings: grated Parmesan cheese

Instructions

1. Preheat the oven to 425°F
2. Remove the outer leaves from the cauliflower and trim the stem so the cauliflower sits flat on a cutting board. Slice the cauliflower into 1-inch thick "steaks" by cutting through the center of the cauliflower head. You should get 2-3 steaks depending on the size of the cauliflower.
3. Brush both sides of the cauliflower steaks with olive oil and place them on a baking sheet lined with parchment paper. Sprinkle the spice mixture over both sides of the cauliflower steaks. Roast the cauliflower steaks in the preheated oven for about 25-30 minutes, flipping halfway through, until they are tender and golden brown.
4. Remove the cauliflower steaks from the oven and let them rest for a few minutes before serving. Sprinkle with grated Parmesan cheese.
5. Serve hot and enjoy!

Ingredients

• (serves 2–3)
• 1 lb boneless chicken thighs or breasts, cut into large cubes
• 2 tbsp LXV Khmeli Suneli spice blend
• ½ cup thick Greek yogurt (hung curd works beautifully too)
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice

Instructions

1. In a bowl, combine yogurt, Khmeli Suneli spice blend, ginger-garlic paste, lemon juice, and salt. Mix until smooth.
2. Add chicken and coat thoroughly. Cover and refrigerate for at least 4 hours (overnight is best).
3. For the saffron-yogurt sauce, mix saffron infusion with yogurt, salt, and a tiny bit of honey or vanilla sugar if desired. Chill until ready to serve.
4. Preheat your grill (grill pan, outdoor grill, or broiler). Thread chicken onto skewers, then grill over high heat for 12–15 minutes, turning occasionally until charred and cooked through. Optional: Brush lightly with ghee for a glossy finish. Plate the kebabs hot off the grill. Drizzle with the saffron-yogurt and garnish with mint or dill for an elegant appetizer. Or pair it with a side of saffron-infused basmati rice, Malabar paratha as part of a main course.
5. In the quiet village of
6. Perumkulam
7. , tucked between swaying coconut palms and the slow rhythm of temple bells, my grandmother—
8. Ammichi
9. —would stand barefoot in her red-tiled kitchen, stirring a pot of something that always smelled like the monsoon and memory.
10. She would make this stew—delicate, coconut-rich, yet edged with spice—when someone had returned home, or was about to leave, or just needed comfort. The prawns were fresh from the backwaters, the lentils soft, the squash yielding.
11. Years later, I reach for those same flavors—this time wrapped in chai spice, a nod to my own wandering—but the soul of the dish remains hers. The warmth, the hush, the quiet power of a stew that says, you are safe, you are known, you are loved.
12. —Neeta
13. Marinated & Grilled Chicken with Saffron-Yogurt Drizzle Paired with LXV Sauvignon Blanc
14. This grilled chicken with a saffron-yogurt drizzle offers bold Indian spices with a twist, making it a perfect match for LXV's aromatic Sauvignon Blanc.

Ingredients

• 16 ounces Greek yogurt
• 1 tablespoon LXV spice blend
• 10 stalks of asparagus, cleaned and sliced in thirds
• ½ cup snap peas, sliced in half
• Sliced prosciutto, optional
• Olive loaf
• 1 teaspoon salt

Instructions

1. Step 1, DAY 1
2. Prepare the labneh overnight. In medium mixing bowl add yogurt and stir in the LXV spice blend, add to a fine mesh strainer over a large bowl. Cover with wrap and let sit overnight.
3. STEP 2, DAY 2
4. Preheat oven 375’ Slice olive loaf, place on baking sheet and toast for 10 minutes.
5. Step 3
6. While bread is toasting, heat sauté pan to medium high, add a splash of olive oil asparagus and spring peas. Sauté for 5-6 minutes then add 1 teaspoon salt.
7. Step 4
8. Assemble! Take your toasted olive loaf, spread with labneh, top with spring vegetables and prosciutto.
9. Pair with LXV Sauvignon Blanc

Ingredients

• 2 lbs hanger steak
• 2 tbs LXV Khmeli Suneli spice
• 1 tbsp olive oil
• 2/3 cup beef broth
• 2 tsp balsamic vinegar
• 2 tbsp cold butter
• 1 tsp salt (to taste)

Instructions

1. STEP 1 | Remove all silver skin and extra fat from the steak. Cut the connective tissue that connects the 2 halves of the steak, separating into 2 pieces. (bit.ly/3KhPl1A for detailed directions)
2. Step 2 | Heat skillet over high heat. Sprinkle the steak with Khmeli Suneli (the LXV spice). Add olive oil when the pan is hot, then place the steaks in the pan. Reduce to medium. Cook until browned on all sides, roughly 125 degrees internal temperature. Transfer to warm plate and tend with foil to rest until it reaches 130 degrees.
3. Step 3 | Pour broth into the skillet and set over medium heat. Stir with a wooden spoon, getting all the little brown pieces from the bottom. Reduce heat to low and add balsamic vinegar and butter. Continue stirring until the butter melts, if it needs to reduce more let sit on heat for a couple extra minutes.
4. Step 4 | Slice the steak and serve with sauce. Finish with a little more Khmeli Suneli. Mashed potatoes work great as a side for this dish!
5. Pair with LXV Sauvignon Blanc

Instructions

1. Eggplant
2. Slice the eggplant into 1/2 inch rounds. Optionally, peel for smoother texture.
3. Setup Dredging Stations: Arrange three dishes - one with flour, one with beaten eggs, and one with a mix of breadcrumbs, garlic powder, salt, and
4. LXV L’essenza Del Ragu
5. mix.
6. Bread Eggplant
7. Dredge each slice in flour, dip in eggs, then coat in breadcrumb mixture.
8. Fry: Heat vegetable oil (1/4 inch deep) in a skillet over medium-high. Fry eggplant slices for 2-3 mins per side until golden. Drain on paper towels.
9. Serve
10. Enjoy hot with marinara sauce on the side.

Ingredients

• * 1 pound of chicken wings
• * 5 tbsp of Soy Sauce
• * 1 tbsp olive or seasme oil
• * 1/2 Green Scallion chopped
• * 1 tsp brown sugar or honey
• * 1 tsp white vinegar
• * 1 packet Shinto
• * Salt to taste
• *
• Secret
• I added some extra wasabi in the marinate for a typical Kunal kick!

Instructions

1. Mix half the Soy Sauce, oil, salt and vinegar with 3/4 packet of Shinto. Marinate the chicken wings with this for 2-4 hours. Bake at 400 degrees for 30 mins on each side.
2. As the chicken is finishing, make a glaze using the remaining Soy Sauce and Shinto - Mix and reduce in a cast iron pan for 5-10 minutes.
3. Once ready to serve, pour the glaze over the chicken and top with chopped green scallions.
4. Serve with a cold glass of LXV Semillon

Ingredients

• (serves 2–3)
• 250g paneer, cut into thick cubes or slabs
• 2 tbsp LXV Khmeli Suneli spice blend
• ½ cup thick Greek yogurt (or hung curd)
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice

Instructions

1. In a bowl, combine yogurt, Khmeli Suneli, ginger-garlic paste, lemon juice, and salt. Mix to a smooth paste.
2. Coat paneer gently but thoroughly. Let marinate for at least 1 hour (up to 4 hours for deeper flavor).
3. For the saffron-yogurt sauce, mix saffron infusion with yogurt, salt, and a tiny bit of honey or vanilla sugar if desired. Chill until ready to serve.
4. Heat a grill pan or skillet over medium-high. Add a touch of ghee or oil. Grill the paneer until golden brown and lightly charred on both sides, about 2–3 minutes per side. Arrange the grilled paneer on a plate. Drizzle with saffron-yogurt sauce. Garnish with fresh mint, dill, or edible flowers for flair.
5. Pair it with a side of saffron-infused basmati rice, Malabar paratha, or serve as an elevated appetizer on cocktail skewers.
6. In the quiet village of
7. Perumkulam
8. , tucked between swaying coconut palms and the slow rhythm of temple bells, my grandmother—
9. Ammichi
10. —would stand barefoot in her red-tiled kitchen, stirring a pot of something that always smelled like the monsoon and memory.
11. She would make this stew—delicate, coconut-rich, yet edged with spice—when someone had returned home, or was about to leave, or just needed comfort. The prawns were fresh from the backwaters, the lentils soft, the squash yielding.
12. Years later, I reach for those same flavors—this time wrapped in chai spice, a nod to my own wandering—but the soul of the dish remains hers. The warmth, the hush, the quiet power of a stew that says, you are safe, you are known, you are loved.
13. —Neeta
14. Marinated & Grilled Paneer with Saffron-Yogurt Drizzle Paired with LXV Sauvignon Blanc
15. For a memorable Share & Pair Sunday, this marinated & grilled paneer with a saffron-yogurt drizzle brings bold Indian flavors with a unique twist, perfectly paired with LXV Sauvignon Blanc for a rich, aromatic experience.

Ingredients

• 2 cups cooked rice (preferably day-old cold rice)
• 2 tablespoons vegetable oil
• 2 eggs, beaten
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (such as peas, carrots, corn)
• 2-3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 tablespoon spice blend
• Green onions, chopped for garnish

Instructions

1. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
2. Add the beaten eggs and scramble until cooked through. Remove from the pan and set aside.
3. In the same pan, add another tablespoon of oil and sauté the onions and garlic until fragrant.
4. Add the mixed vegetables and cook until they are tender.
5. Add the cooked rice to the pan, breaking up any clumps with a spoon or spatula.
6. Pour the soy sauce and oyster sauce over the rice and vegetables. Stir well to combine and evenly distribute the sauces.
7. Add the scrambled eggs back into the pan and mix well with the rice.
8. Cook for a few more minutes, stirring occasionally, until everything is heated through.
9. Season with spice blend
10. Garnish with chopped green onions before serving.
11. Serve hot and enjoy!

Ingredients

• 2 cups of breadcrumbs or stale bread torn into small pieces
• 2 cups of kimchi, chopped
• 1/2 cup of kimchi juice
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon spice blend
• 2 cup vegetable stock

Instructions

1. Preheat oven 350’
2. Heat a large skillet over medium heat and add the chopped onion. Cook until the onion is soft and translucent, about 5 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the chopped kimchi to the skillet and stir well to combine with the onions and garlic.
5. Cook for about 5-7 minutes, stirring occasionally.
6. Add the breadcrumbs to the skillet and toss.
7. In a small bowl, mix the kimchi juice, soy sauce, vegetable stock, blend and sesame oil.
8. Pour this sauce over the stuffing mixture in the skillet and stir to combine. You may need to transfer it to a bowl if your skillet cannot fit the mixture.
9. Transfer the stuffing to a baking dish and bake for 30min. Remove from oven and it is ready to serve!
10. Serve hot and enjoy!

Ingredients

• 2 tablespoons LXV Sabor Vivo, divided
• 4 chicken thighs, bone in skin on (or if you prefer, 4 sea-bass filets
• or 4 servings of thickly-sliced extra-firm tofu, or sweet potato instead)
• 1/2 cup extra virgin olive oil
• 1 red onion, 1/2 inch slice
• 2 cloves garlic, minced
• 1/4 cup Kalamata olives, whole pitted
• 2 Roma tomatoes, cut in 8 slices
• 1/2 cup red wine vinegar
• 1/2 cup white wine vinegar
• 2 tablespoons chopped parsley

Instructions

1. Rub the chicken, fish, tofu, or thickly-sliced vegetables with LXV Sabor Vivo, reserving 1/4 teaspoon of the spice blend to add to the sauce in the end. In a medium saucepan, add the oil at medium heat. Sear chicken, fish, tofu or thickly-sliced vegetables on both sides until golden. Add the onion, garlic, tomatoes and olives, and cook for 2 minutes. Add the wine and vinegar, then cover with a lid and cook for another 5 minutes or until everything is cooked through. If more than 5 minutes is required, add some broth while it finishes cooking through. Finish with parsley and remaining spices, then season to taste with salt. Serve with a side of rice, mashed potatoes, or vegetables.
2. Chef Nicola Allegretta, a valued friend of LXV Wine and a talented ambassador of authentic Peruvian flavors here on the Central Coast. Known for his innovative dishes at Mistura in downtown San Luis Obispo, Chef Nicola showcases the rich cultural heritage of Peru. We invited him to create recipes featuring LXV’s proprietary Peruvian spice blends, providing a simple way to infuse your own cooking with the bold flavors of this vibrant cuisine. Enjoy this culinary journey!
3. Sabor Vivo: Peruvian Escabeche pairs with Syrah and Sangiovese

Ingredients

• * 1 tbsp Savory memoirs spice mix
• * 2 chicken breasts
• * 1 spaghetti squash
• * 1/4 lbs shiitake mushrooms (or any darker mushroom)
• * 3 tbsp vegetable oil
• * 1/2 cup vegetable stock
• * 2 green onions
• * 1/8 cup pomegranate seeds

Instructions

1. Cut the spaghetti squash in half lengthwise. Rub down with vegetable oil and liberally season with salt and pepper. Put it into a 400 degree oven and let it roast until gold brown, about 45 minutes.
2. Make the poaching broth with enough vegetable stock to cover the chicken and two tables spoons worth of Savory Memoirs. For a more flavorful broth add more spice according to your palate. Clean up and trim the chicken breast and bring the broth back to a boil. Add the chicken breasts and reduce heat to medium to low and boil for 14 minutes. After 10mins start checking on the chicken with a thermometer. You want the cheick to be at 165 degrees. Remove from heat and allow to rest. Continue to reduce the broth and save it for the sauce.
3. While the chicken is cooking, thinly slice the mushrooms and saute until soft. Take the green part of the Green onions and cut them into small lengthwise strips. Put these strips into a bowl of ice water and remove once they have started to curl up.
4. Remove the squash and shred into noodles. Plate the noodles and drape the mushrooms in an overlapping pattern over the top. Add pomegranate seeds to the top. Thinly slice the chicken and plate next to the noodles. Add green onions on top of the chicken.
5. Take the reduced broth and pour it over the dish right before serving.
6. Serve with LXV Reserve Syrah.
7. Soy Sauce Powder, Smoked Black Pepper, Cloves, Miso, Porcini Mushroom Powder, Black, & Other Spices

Instructions

1. Eggplant
2. Slice the eggplant into 1/2 inch rounds. Optionally, peel for smoother texture.
3. Setup Dredging Stations: Arrange three dishes - one with flour, one with beaten eggs, and one with a mix of breadcrumbs, garlic powder, salt, and
4. LXV L’essenza Del Ragu
5. mix.
6. Bread Eggplant
7. Dredge each slice in flour, dip in eggs, then coat in breadcrumb mixture.
8. Fry: Heat vegetable oil (1/4 inch deep) in a skillet over medium-high. Fry eggplant slices for 2-3 mins per side until golden. Drain on paper towels.
9. Serve
10. Enjoy hot with marinara sauce on the side.

Ingredients

• 2 tablespoons LXV Sabor Vivo, divided
• 4 chicken thighs, bone in skin on (or if you prefer, 4 sea-bass filets
• or 4 servings of thickly-sliced extra-firm tofu, or sweet potato instead)
• 1/2 cup extra virgin olive oil
• 1 red onion, 1/2 inch slice
• 2 cloves garlic, minced
• 1/4 cup Kalamata olives, whole pitted
• 2 Roma tomatoes, cut in 8 slices
• 1/2 cup red wine vinegar
• 1/2 cup white wine vinegar
• 2 tablespoons chopped parsley

Instructions

1. Rub the chicken, fish, tofu, or thickly-sliced vegetables with LXV Sabor Vivo, reserving 1/4 teaspoon of the spice blend to add to the sauce in the end. In a medium saucepan, add the oil at medium heat. Sear chicken, fish, tofu or thickly-sliced vegetables on both sides until golden. Add the onion, garlic, tomatoes and olives, and cook for 2 minutes. Add the wine and vinegar, then cover with a lid and cook for another 5 minutes or until everything is cooked through. If more than 5 minutes is required, add some broth while it finishes cooking through. Finish with parsley and remaining spices, then season to taste with salt. Serve with a side of rice, mashed potatoes, or vegetables.
2. Chef Nicola Allegretta, a valued friend of LXV Wine and a talented ambassador of authentic Peruvian flavors here on the Central Coast. Known for his innovative dishes at Mistura in downtown San Luis Obispo, Chef Nicola showcases the rich cultural heritage of Peru. We invited him to create recipes featuring LXV’s proprietary Peruvian spice blends, providing a simple way to infuse your own cooking with the bold flavors of this vibrant cuisine. Enjoy this culinary journey!
3. Sabor Vivo: Peruvian Escabeche pairs with Syrah and Sangiovese

Ingredients

• * 2 tbsp Sirocco Spice blend
• * 1 lb ground lamb
• * 1/2 red onion
• * 1 cup cooked chickpeas
• * 2 tbls chopped parsley
• * 1 tbls chopped dried mango
• * 8 cherry tomatoes
• * 2 premade pie crusts
• * 4 tbsp butter

Instructions

1. Saute the lamb in a non-stick skillet over medium-high heat until the lamb begins to brown. Finely dice the onions and add to the browning lamb. Cook until the onions are translucent and the lamb browned. Remove from heat and allow the mixture to cool.
2. Heat oven to 375 degrees.
3. Mix in the chickpeas, parsley, dried mango and 2 tablespoons of Sirocco spice blend into the cooked lamb and onions and toss thoroughly. Add more spice to suit your tastes. Allow the mixture to cool completely. Rub a solid layer of butter all over the inside of the cast iron pan. Remove the pie crusts and place one firmly snug on the bottom of the pan. Spoon the lamb mixture into the pie crust and seal the top with the second pie crust. Remove the excess crust from the edge of the pan, don't worry about being too precise, a rustic look is what we want. Brush the top of the pies with melted butter to help develop a richer golden crust. Bake for 35 to 40 minutes or until the crust is golden and finished.
4. Serve in the individual pans with LXV The Jewel (Sangiovese - Petit Verdot Blend).
5. Sumac, Dry Mango Powder (Amchur), Nutritional Yeast, White Pepper and other spices.

Ingredients

• (serves 2–3)
• 1 lb prawns (shrimp), peeled and deveined
• 1 tbsp LXV Garam Chai spice blend
• 1 cup full-fat coconut milk
• 1 small red onion, thinly sliced
• 1 sprig curry leaves (or about 8–10 leaves)
• Salt, to taste
• Coconut oil or ghee, for cooking

Instructions

1. In a heavy-bottomed pan, heat 1–2 tbsp coconut oil. Add sliced red onions and curry leaves. Cook over medium heat until onions are soft and golden. Add the Chai-Spice blend and stir for 30 seconds. Let the aromatics come alive—floral, spiced, warm.
2. Add the coconut milk and gently simmer for 4–5 minutes, allowing the flavors to marry. Add the prawns to the spiced broth. Simmer just until pink and cooked through, about 4 minutes. Add salt to taste. Serve hot.
3. To servie, ladle the prawns and spiced coconut broth into a shallow bowl. Serve alongside saffron-infused basmati rice for elegant fragrance and richness, and malabar paratha, flaky and crisp, for scooping up every drop
4. In the quiet village of
5. Perumkulam
6. , tucked between swaying coconut palms and the slow rhythm of temple bells, my grandmother—
7. Ammichi
8. —would stand barefoot in her red-tiled kitchen, stirring a pot of something that always smelled like the monsoon and memory.
9. She would make this stew—delicate, coconut-rich, yet edged with spice—when someone had returned home, or was about to leave, or just needed comfort. The prawns were fresh from the backwaters, the lentils soft, the squash yielding.
10. Years later, I reach for those same flavors—this time wrapped in chai spice, a nod to my own wandering—but the soul of the dish remains hers. The warmth, the hush, the quiet power of a stew that says, you are safe, you are known, you are loved.
11. —Neeta
12. Prawns in Garam Chai Coconut Broth Paired with LXV The Secret
13. Neeta Mittal’s Share & Pair Sundays recipe brings the bold flavors of India to life, perfectly paired with LXV 2022 The Secret.

Ingredients

• 1 medium red onion, finely diced
• 1 tbsp fresh ginger, grated
• 1 clove garlic, finely chopped
• 4 cups enriched home-made chicken stock
• 8 (4 to 5-oz) porterhouse lamb chops
• 2 tbsp Olive oil
• Salt & freshly ground black pepper to taste
• Cilantro leaves, garnish
• Finely chopped chives, garnish
• A classic grill recipe gets a contemporary flair!

Ingredients

• 2 tablespoons LXV Sabor Vivo, divided
• 4 chicken thighs, bone in skin on (or if you prefer, 4 sea-bass filets
• or 4 servings of thickly-sliced extra-firm tofu, or sweet potato instead)
• 1/2 cup extra virgin olive oil
• 1 red onion, 1/2 inch slice
• 2 cloves garlic, minced
• 1/4 cup Kalamata olives, whole pitted
• 2 Roma tomatoes, cut in 8 slices
• 1/2 cup red wine vinegar
• 1/2 cup white wine vinegar
• 2 tablespoons chopped parsley

Instructions

1. Rub the chicken, fish, tofu, or thickly-sliced vegetables with LXV Sabor Vivo, reserving 1/4 teaspoon of the spice blend to add to the sauce in the end. In a medium saucepan, add the oil at medium heat. Sear chicken, fish, tofu or thickly-sliced vegetables on both sides until golden. Add the onion, garlic, tomatoes and olives, and cook for 2 minutes. Add the wine and vinegar, then cover with a lid and cook for another 5 minutes or until everything is cooked through. If more than 5 minutes is required, add some broth while it finishes cooking through. Finish with parsley and remaining spices, then season to taste with salt. Serve with a side of rice, mashed potatoes, or vegetables.
2. Chef Nicola Allegretta, a valued friend of LXV Wine and a talented ambassador of authentic Peruvian flavors here on the Central Coast. Known for his innovative dishes at Mistura in downtown San Luis Obispo, Chef Nicola showcases the rich cultural heritage of Peru. We invited him to create recipes featuring LXV’s proprietary Peruvian spice blends, providing a simple way to infuse your own cooking with the bold flavors of this vibrant cuisine. Enjoy this culinary journey!
3. Sabor Vivo: Peruvian Escabeche pairs with Syrah and Sangiovese

Ingredients

• * 1 pound of chicken wings
• * 5 tbsp of Soy Sauce
• * 1 tbsp olive or seasme oil
• * 1/2 Green Scallion chopped
• * 1 tsp brown sugar or honey
• * 1 tsp white vinegar
• * 1 packet Shinto
• * Salt to taste
• *
• Secret
• I added some extra wasabi in the marinate for a typical Kunal kick!

Instructions

1. Mix half the Soy Sauce, oil, salt and vinegar with 3/4 packet of Shinto. Marinate the chicken wings with this for 2-4 hours. Bake at 400 degrees for 30 mins on each side.
2. As the chicken is finishing, make a glaze using the remaining Soy Sauce and Shinto - Mix and reduce in a cast iron pan for 5-10 minutes.
3. Once ready to serve, pour the glaze over the chicken and top with chopped green scallions.
4. Serve with a cold glass of LXV Semillon

Ingredients

• 14 ounces can of chopped tomatoes
• 1 1/3 cup vegetable stock
• 2 tablespoon tomato paste
• 1 tablespoon garlic paste
• 2 tablespoon olive oil, divided
• 1 yellow onion, diced
• 2 tablespoon salt
• ¾ cup Arborio rice
• 2 teaspoon LXV Spice, divided
• ½ cup heavy cream
• Zest of 1 lemon
• 1 ½ pounds salmon
• Fresh tomato on the vine for garnish
• Extra olive oil and more spice for garnish

Instructions

1. Step 1 |
2. Using a blender, blend tomato, tomato paste, and garlic paste and stock until smooth. Set aside.
3. Step 2 |
4. In a large saucepan on medium/ high heat add olive oil, diced onions, and salt, and sauté for 6-7 minutes until translucent. Add arborio rice and toast until some brown spots are coming to life, 3-5 minutes. Slowly add the tomato stock, ¼ cup at a time stirring occasionally. When the liquid is absorbed add the next ¼ cup, and continue until the stock is absorbed.
5. Step 3 |
6. Set rice aside and start the salmon. Preheat the oven to 375’
7. Divide the salmon into 4 portions, skin on. In a small bowl mix 1 tablespoon of salt and 1 tablespoon of LXV spice, mix with your hands, and rub the salmon on each side. Heat a large skillet on high, when hot, add the remainder tablespoon of olive oil and place the salmon carefully skin side down. Cook for 5-6 minutes, flip the salmon, and add the beautiful cherry tomatoes from the vine into the skillet. Place the skillet in the oven to finish cooking, 8-9 minutes.
8. Step 4 |
9. While the salmon is cooking get back to your risotto. Put risotto back on medium heat. Add the remaining tablespoon of LXV spice mixture and slowly add the cream stirring constantly. The salmon should be ready when this is fully absorbed and decadent.
10. Step 5 |
11. Platting. Add a spoonful of risotto to the plate, and top with salmon (crispy side up), zest of lemon, roasted fresh tomatoes, extra spice, and olive oil.
12. LXV Smolder Notes Spice Blend: Lapsang Souchong Tea, Sarsparilla, Marjoram, Rosemary, Fennel, Smoked Paprika, Garlic, Black Pepper, Salt & Other Spices
13. Salmon Recipe paired with our Left Bank Bordeaux Blend - The Secret

Ingredients

• (serves 2–3)
• 1 cup butternut squash, peeled and cubed (½-inch pieces)
• ½ cup red lentils (masoor dal), rinsed
• 1 tbsp LXV Garam Chai spice blend
• 1 cup full-fat coconut milk
• 1 small red onion, thinly sliced
• 1 sprig curry leaves (or 8–10 leaves)
• Salt, to taste
• Coconut oil or ghee, for cooking

Instructions

1. In a saucepan, combine lentils, squash, and 1 ½ cups water. Bring to a boil, then simmer for 12–15 minutes until both are tender and the water is mostly absorbed.
2. In a separate pan, heat 1–2 tbsp coconut oil. Sauté the red onion and curry leaves until golden and fragrant. Stir in the Garam Chai spice blend and toast for 30 seconds to release the aromas—warming, sweet, slightly smoky. Add the cooked lentils and squash to the pan. Pour in the coconut milk, stir gently, and simmer for 5–7 minutes until the stew thickens and becomes luxuriously creamy. Add salt to taste. Keep it warm until ready to serve.
3. To serve, spoon the chai-spiced coconut stew into a bowl, letting the squash peek through the creamy lentils. Serve with saffron-infused basmati rice for aromatic elegance, and malabar paratha—golden and layered, for the perfect soak-and-savor moment
4. In the quiet village of
5. Perumkulam
6. , tucked between swaying coconut palms and the slow rhythm of temple bells, my grandmother—
7. Ammichi
8. —would stand barefoot in her red-tiled kitchen, stirring a pot of something that always smelled like the monsoon and memory.
9. She would make this stew—delicate, coconut-rich, yet edged with spice—when someone had returned home, or was about to leave, or just needed comfort. The prawns were fresh from the backwaters, the lentils soft, the squash yielding.
10. Years later, I reach for those same flavors—this time wrapped in chai spice, a nod to my own wandering—but the soul of the dish remains hers. The warmth, the hush, the quiet power of a stew that says, you are safe, you are known, you are loved.
11. —Neeta
12. Butternut Squash and Lentils in Garam Chai Coconut Broth Paired with LXV The Secret
13. Neeta Mittal’s Share & Pair Sundays recipe brings the bold flavors of India to life with the hearty stew of butternut squash, lentils, and a spiced coconut broth. Pair with LXV 2022 The Secret.

Ingredients

• (serves 2–3)
• 1 lb prawns (shrimp), peeled and deveined
• 1 tbsp LXV Garam Chai spice blend
• 1 cup full-fat coconut milk
• 1 small red onion, thinly sliced
• 1 sprig curry leaves (or about 8–10 leaves)
• Salt, to taste
• Coconut oil or ghee, for cooking

Instructions

1. In a heavy-bottomed pan, heat 1–2 tbsp coconut oil. Add sliced red onions and curry leaves. Cook over medium heat until onions are soft and golden. Add the Chai-Spice blend and stir for 30 seconds. Let the aromatics come alive—floral, spiced, warm.
2. Add the coconut milk and gently simmer for 4–5 minutes, allowing the flavors to marry. Add the prawns to the spiced broth. Simmer just until pink and cooked through, about 4 minutes. Add salt to taste. Serve hot.
3. To servie, ladle the prawns and spiced coconut broth into a shallow bowl. Serve alongside saffron-infused basmati rice for elegant fragrance and richness, and malabar paratha, flaky and crisp, for scooping up every drop
4. In the quiet village of
5. Perumkulam
6. , tucked between swaying coconut palms and the slow rhythm of temple bells, my grandmother—
7. Ammichi
8. —would stand barefoot in her red-tiled kitchen, stirring a pot of something that always smelled like the monsoon and memory.
9. She would make this stew—delicate, coconut-rich, yet edged with spice—when someone had returned home, or was about to leave, or just needed comfort. The prawns were fresh from the backwaters, the lentils soft, the squash yielding.
10. Years later, I reach for those same flavors—this time wrapped in chai spice, a nod to my own wandering—but the soul of the dish remains hers. The warmth, the hush, the quiet power of a stew that says, you are safe, you are known, you are loved.
11. —Neeta
12. Prawns in Garam Chai Coconut Broth Paired with LXV The Secret
13. Neeta Mittal’s Share & Pair Sundays recipe brings the bold flavors of India to life, perfectly paired with LXV 2022 The Secret.

Ingredients

• 2 tablespoons LXV Perú Andino
• 8 each of large shrimp, clams, mussels, and large scallops
• 1/2 pound calamari, sliced
• 1 pound fish fillets, sliced
• 1/4 cup sliced red onion
• 3 cloves garlic, minced
• 2 Roma tomatoes, diced
• 2 tablespoons chopped parsley, divided
• 1/4 cup extra virgin olive oil
• 1/2 cup white wine
• 1 can coconut cream

Instructions

1. In a medium saucepan, add the oil and set on medium heat. Add the onion and garlic; when the onion becomes translucent, add all the seafood, tomatoes, half the parsley, and the Perú Andino. Cook for 2 minutes, then add the wine and let the alcohol evaporate for about 1 minute. Add the coconut cream and let cool for about 5 minutes. Serve with rice, and finish with remaining parsley.
2. Chef Nicola Allegretta, a valued friend of LXV Wine and a talented ambassador of authentic Peruvian flavors here on the Central Coast. Known for his innovative dishes at Mistura in downtown San Luis Obispo, Chef Nicola showcases the rich cultural heritage of Peru. We invited him to create recipes featuring LXV’s proprietary Peruvian spice blends, providing a simple way to infuse your own cooking with the bold flavors of this vibrant cuisine. Enjoy this culinary journey!
3. Seafood, Shrimp, Mussels with LXV Cab and Cab Franc

Instructions

1. Broth: Remove clams with a slotted spoon. To the pot, add lemon juice, parsley,
2. LXV Ryori Encanto
3. mix, salt, and pepper. Simmer for a minute.
4. Serve
5. Pour broth over clams, garnish with parsley. Serve with crusty bread to dip in the broth.
6. Enjoy
7. Glass of LXV Spell (Cabernet Sauvignon - Syrah)
8. Cocoa, Miso, Coconut, Caraway, Tarragon, Cardamom, Vanilla, and other spices

Ingredients

• 2 lbs chicken thighs
• 2 tbsp LXV Bengali Posto spice
• 1/4 cup maple syrup
• 2 tbsp miso paste
• 2 lbs mushrooms
• 2 tbsp olive oil
• 2 cups white rice
• 1 tbsp salt (to taste)

Instructions

1. Step 1 | Preheat oven to 250 degrees.
2. In a mixing bowl add Bengali Posto (LXV Spice blend), maple syrup, miso paste, 1 tsp salt and mix until incorporated. Add the chicken thighs to the bowl and let marinate for minimum 2 hours.
3. Step 2 | While the chicken is marinating, clean the mushrooms with a damp paper towel. Slice down the middle. Heat large sauté pan to medium high heat. Add the mushrooms, stirring occasionally.
4. Step 3 | Once the moisture has been released and the pan is dry again, add 2 tbsp of olive oil and 1 tsp of salt. Cook for 7-8 minutes. Remove from heat. Add parchment paper on baking sheet and place the cooked mushrooms on the sheet, making sure they are not overlapping each other. Bake the mushrooms for 1 hour.
5. Step 4 | Once the mushrooms are finished, let cool. Turn up the heat on the oven to 375 degrees. Add the chicken to the baking sheet lined with parchment paper. Bake for 30 minutes.
6. Step 5 | Serve with white rice topped with sticky chicken and mushroom jerky.
7. Pair with LXV The Spell

Ingredients

• 1 pound ground grass fed beef (For Veg option: Use Red Beans or Beyond Meat)
• 1 yellow onion, diced
• 2 dried California chilis, rehydrated (boil in water for 20 minutes, drain)
• ½ cup peanut butter
• 1 yellow onion, chopped
• 1 clove garlic, minced
• 1 can diced tomatoes
• 1 cup vegetable stock
• 2 tablespoons LXV spice blend
• 1 ounce semisweet chocolate, chopped
• 1 tablespoon salt
• 1 can red kidney beans, drained
• 1 can garbanzo beans, drained
• 1 cup yogurt, garnish
• 1 cup fresh cilantro
• Frozen or fresh naan, nice and warm

Instructions

1. Step 1 |
2. Use a large pot and heat on medium-high, add ground beef, and continue to break up the meat with a wooden spoon. When the fat starts rendering add diced onion and cook for 8 minutes.
3. Step 2 |
4. While beef is cooking, take a blender and add chilis, peanut butter, and a can of tomatoes. Start blending and slowly add vegetable stock, then LXV spice, chocolate, and salt. Blend until smooth.
5. Step 3 |
6. Add the mixture from the blender to the pot with the beef and onion. Add kidney beans and garbanzo beans, and turn the heat to low. Cover and let simmer for 20 minutes.
7. Step 4 |
8. To serve add to a bowl, a dollop of yogurt, cilantro, and a side of naan bread. If you are in for the perfect pairing the spice is there to not overpower the wine, if you are Kunal, add a sprinkle of chili powder, Enjoy!
9. Pair with LXV The Tempo

Ingredients

• 2 cups Macaroni (cooked)
• 1/4 lb each of Three Cheeses: Cheddar, Fontina, Gruyere
• 1/4 cup cream
• 1/2 cup Panko Breadcrumbs
• LXV Touch: A few strands of saffron

Instructions

1. Soak Saffron in 2 tbsp of warmed cream
2. Melt the cheeses in a heavy bottom pan, on a very low flame
3. When the cheeses get "gooey", add all the cream including the saffron cream
4. Simmer
5. Add the Umami packet
6. Add the Macaroni to the cream/cheese sauce and transfer to a shallow baking dish
7. Sprinkle the breadcrumbs and bake for around 20 mins or a beautiful brown crust
8. Serve with a glass of LXV The Spell.
9. Vegan Option
10. You can use Vegan cheese options and water instead of cream
11. Umami Hummus
12. When making hummus from scratch, use Umami instead of the salt for the salt normally used to season the hummus. The result is a savory treat with
13. a slight kick of the Black Truffle Salt.
14. Roasted Potatoes.
15. Cut your potatoes into 1 inch cubes and toss them in Olive oil and Umami. Bake them at 375F for 30 to 35 minutes, turning once.
16. Truffle Popcorn
17. If you love the aroma and flavor of truffle, there are very few things you can't put this salt on. Try in on popcorn, tofu, beans ... the list goes on!
18. The Umami spice based on Black Truffle Salt and Cumin is LXV's most popular spice blend. We have vegan options here too.

Ingredients

• 8 to 12 center-cut beef or veal marrow bones, preferably cut lengthwise
• 4 tbsp Canola Oil
• Salt & Pepper for seasoning
• 1 packet LXV Umami Spice Blend

Instructions

1. Turn BBQ on high and let heat to 500F
2. Preheat oven to 500F
3. Rub each bone down with canola oil & sprinkle with salt and pepper
4. Place on BBQ for a short 45 seconds, then remove and place on roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up.
5. Sprinkle LXV Umami Spice Blend on the marrows. Cook in oven on center rack for 15-25 mins.
6. To test for doneness, insert a metal skewer into the center of the bone. There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones.
7. Serve the roasted bone marrow right away.
8. Maybe garnish with anchovies?
9. Serve with a glass of LXV The Spell.
10. Aphrodisiac Pairings
11. Smokey Blue Cheese, Bone Marrow, Pan Forte
12. Umami is a sensuous storm, a blizzard of carnal confetti that can make the weak-willed weep…"Ingredients8 to 12 center-cut beef or veal marrow bones,...
13. LXV Umami Blend - Black Truffle Salt, Ginger, Garlic, Onion Powder, Black Pepper and Cumin. Our most popular spice blend!

Ingredients

• (serves 2–3)
• 1 cup butternut squash, peeled and cubed (½-inch pieces)
• ½ cup red lentils (masoor dal), rinsed
• 1 tbsp LXV Garam Chai spice blend
• 1 cup full-fat coconut milk
• 1 small red onion, thinly sliced
• 1 sprig curry leaves (or 8–10 leaves)
• Salt, to taste
• Coconut oil or ghee, for cooking

Instructions

1. In a saucepan, combine lentils, squash, and 1 ½ cups water. Bring to a boil, then simmer for 12–15 minutes until both are tender and the water is mostly absorbed.
2. In a separate pan, heat 1–2 tbsp coconut oil. Sauté the red onion and curry leaves until golden and fragrant. Stir in the Garam Chai spice blend and toast for 30 seconds to release the aromas—warming, sweet, slightly smoky. Add the cooked lentils and squash to the pan. Pour in the coconut milk, stir gently, and simmer for 5–7 minutes until the stew thickens and becomes luxuriously creamy. Add salt to taste. Keep it warm until ready to serve.
3. To serve, spoon the chai-spiced coconut stew into a bowl, letting the squash peek through the creamy lentils. Serve with saffron-infused basmati rice for aromatic elegance, and malabar paratha—golden and layered, for the perfect soak-and-savor moment
4. In the quiet village of
5. Perumkulam
6. , tucked between swaying coconut palms and the slow rhythm of temple bells, my grandmother—
7. Ammichi
8. —would stand barefoot in her red-tiled kitchen, stirring a pot of something that always smelled like the monsoon and memory.
9. She would make this stew—delicate, coconut-rich, yet edged with spice—when someone had returned home, or was about to leave, or just needed comfort. The prawns were fresh from the backwaters, the lentils soft, the squash yielding.
10. Years later, I reach for those same flavors—this time wrapped in chai spice, a nod to my own wandering—but the soul of the dish remains hers. The warmth, the hush, the quiet power of a stew that says, you are safe, you are known, you are loved.
11. —Neeta
12. Butternut Squash and Lentils in Garam Chai Coconut Broth Paired with LXV The Secret
13. Neeta Mittal’s Share & Pair Sundays recipe brings the bold flavors of India to life with the hearty stew of butternut squash, lentils, and a spiced coconut broth. Pair with LXV 2022 The Secret.

Ingredients

• 2 tablespoons LXV Perú Andino
• 8 each of large shrimp, clams, mussels, and large scallops
• 1/2 pound calamari, sliced
• 1 pound fish fillets, sliced
• 1/4 cup sliced red onion
• 3 cloves garlic, minced
• 2 Roma tomatoes, diced
• 2 tablespoons chopped parsley, divided
• 1/4 cup extra virgin olive oil
• 1/2 cup white wine
• 1 can coconut cream

Instructions

1. In a medium saucepan, add the oil and set on medium heat. Add the onion and garlic; when the onion becomes translucent, add all the seafood, tomatoes, half the parsley, and the Perú Andino. Cook for 2 minutes, then add the wine and let the alcohol evaporate for about 1 minute. Add the coconut cream and let cool for about 5 minutes. Serve with rice, and finish with remaining parsley.
2. Chef Nicola Allegretta, a valued friend of LXV Wine and a talented ambassador of authentic Peruvian flavors here on the Central Coast. Known for his innovative dishes at Mistura in downtown San Luis Obispo, Chef Nicola showcases the rich cultural heritage of Peru. We invited him to create recipes featuring LXV’s proprietary Peruvian spice blends, providing a simple way to infuse your own cooking with the bold flavors of this vibrant cuisine. Enjoy this culinary journey!
3. Seafood, Shrimp, Mussels with LXV Cab and Cab Franc

Ingredients

• 1 pound ground grass fed beef (For Veg option: Use Red Beans or Beyond Meat)
• 1 yellow onion, diced
• 2 dried California chilis, rehydrated (boil in water for 20 minutes, drain)
• ½ cup peanut butter
• 1 yellow onion, chopped
• 1 clove garlic, minced
• 1 can diced tomatoes
• 1 cup vegetable stock
• 2 tablespoons LXV spice blend
• 1 ounce semisweet chocolate, chopped
• 1 tablespoon salt
• 1 can red kidney beans, drained
• 1 can garbanzo beans, drained
• 1 cup yogurt, garnish
• 1 cup fresh cilantro
• Frozen or fresh naan, nice and warm

Instructions

1. Step 1 |
2. Use a large pot and heat on medium-high, add ground beef, and continue to break up the meat with a wooden spoon. When the fat starts rendering add diced onion and cook for 8 minutes.
3. Step 2 |
4. While beef is cooking, take a blender and add chilis, peanut butter, and a can of tomatoes. Start blending and slowly add vegetable stock, then LXV spice, chocolate, and salt. Blend until smooth.
5. Step 3 |
6. Add the mixture from the blender to the pot with the beef and onion. Add kidney beans and garbanzo beans, and turn the heat to low. Cover and let simmer for 20 minutes.
7. Step 4 |
8. To serve add to a bowl, a dollop of yogurt, cilantro, and a side of naan bread. If you are in for the perfect pairing the spice is there to not overpower the wine, if you are Kunal, add a sprinkle of chili powder, Enjoy!
9. Pair with LXV The Tempo