TC Recipe: Prawns Clementine
By Sous Chef Ben Nadolny
Suggested Pairing: 2005 Domaine Pinot Gris
Ingredients |
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| 8 Jumbo Prawns (peeled, deveined & butterfly) 4 Clementines (or tangerines) 2 tbsp olive oil ¾ c. fennel bulb large dice |
2 cloves garlic ¼ c. chopped scallion greens 2 tbsp. butter ¼ c. pinot gris Salt & Pepper |
Preparation |
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| Begin by zesting and juicing three of the clementines. Keep zest separate. In a sauté pan on medium heat, carmelize fennel and garlic with the olive oil and only 1 tbsp butter. Turn the heat up and add the prawns. As the prawns turn pink around the edges add the Clementine zest, pinch of salt and pepper and the pinot gris. Cover and let the steam finish cooking the prawns. Add the Clementine juice and let reduce in pan for a moment. Add the remaining teaspoon of butter and the scallions and sauté until the butter is melted and cut into the sauce. Add salt and pepper to taste. Garnish with remaining Clementine. | |
TC Recipe: Dijon Crusted Rack of Lamb with a Fig and Mint Wine Sauce
By Erick Zito
Suggested Pairing: 2004 Pfeiffer Vineyard Pinot Noir
Ingredients |
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| 5 Dried figs, Quartered 1 Cup Vin Glacé or other Fruity Dessert Wine 2 Racks of Lamb 2 T. Dijon Mustard S & P for Lamb 1 T. Olive Oil |
3 T. Butter ¼ c. Shallot, finely chopped 1 t. Flour 1 Cup Lamb or Beef Stock 1 T. Mint Leaves Finely Chopped 1 T. Sherry Vinegar |
Preparation |
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Serve with side dishes of your choice. |
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TC Recipe: Cola & Balsamic Vinegar Braised Chicken
By James Orr
Suggested Pairing: 2004 Hyland Vineyard Pinot Noir
Ingredients |
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| 1 T Fine Chopped fresh rosemary 1 T Fine Chopped Fresh Sage 1 t Black peppercorns *ground in spice grinder 2 t juniper berries *ground in spice grinder Salt 1 Cup Flour Olive Oil |
1 Cup KE Pinot Gris 1 onion medium dice 6 Cloves of Garlic peeled and cut in half 1 can of Coke 2 Half Chickens (each cut in half resulting in two breasts/wing pieces and Two thigh/ leg pieces) 6 Roma Tomatoes peeled and seeded or 1 can of tomatoes peeled and seeded with juice |
Preparation |
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| 1. Combine herbs and spices and rub into chicken, saving a tsp. for later. Dredge Chicken lightly in Flour. Place olive oil in a Skillet large enough for chicken pieces or sauté in Batches.
2. Turn heat to medium High, once oil is hot sauté chicken 2-3 min per side (until brown) Remove chicken from pan and add onion and garlic. Sauté briefly. 3. Add remaining spices and 1T. Of flour. Stir to mix and then add wine, tomatoes and Coke. Cook until it bubbles. Add 1 T. of salt. Place Chicken in oven proof casserole dish with lid. 4. Cover with Sauce and cook in oven at 350˚ for 40-60 mins. Juice of chicken should run clear when pierced in thigh. Remove chicken and allow chicken to sit, while you add balsamic vinegar to sauce. Stir and serve over chicken. |
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TC Recipe: Pan Roasted Chicken Breast with Leek & Mushroom Ragout and Garlic Mashed Potatoes
By Ned Forman
Suggested Pairing: 2005 Signature Pinot Noir
Serves 2
Ingredients |
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| 1 slice of bacon chopped ¼ lb. fresh portabellas ¼ lb. fresh shitakes ½ lb. leeks (white only) diagonally sliced and cleaned ¼ cup each diced carrot, celery and shallots ½ cup chicken stock |
¼ cup dry white wine 2 tsps. Fresh thyme leaves Salt & Pepper 1/3 ounce mixed dried shitakes and porcinis. 2 chicken breasts with skin and bone, or boned leg quarter. Olive Oil |
Preparation |
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| Grind dried mushrooms to a powder and save in a bowl. Add salt and pepper to ground mushrooms, and dust chicken.Start bacon in pan, when half done, add fresh mushrooms. Once mushrooms are browned, remove contents from pan to a bowl. Allow some of the oil to remain in the pan. Add leeks, carrots, celery and onion. Cook for a few minutes. Re-add browned mushrooms and bacon into pan and stir into other ingredients then add stock, wine and thyme. Simmer until ½ of the liquid is evaporated (check for salt & pepper). Remove from heat and hold. Pan sear the dusted chicken and place into oven to finish. While chicken is cooking, heat up ragout and add a bit of fresh chopped parsley. Right before the chicken comes out of the oven add a dallop of butter so it melts onto the chicken for taste and gloss.
Garlic Mashed Potatoes: To plate, add garlic mashed to one half of plate and ragout on other half. Top ragout with chicken and drizzle with pan sauce. |
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TC Recipe: Salmon Tartare
By Reed Gilchrist
Suggested Pairing: 2005 Signature Chardonnay
Serves 2 as lite lunch or 4 as an assortment
Ingredients |
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| 6-8oz. Extremely Fresh Salmon Never Frozen 2 Medium sized shallots, brunois cut Small Bunch Italian Parsley Finely Minced 2 Tblsp. Extra Virgin Olive Oil 2 Tblsp Rinsed Capers |
Juice of one Meyer Lemon Zest of one Meyer Lemon Small bunch of chives finely minced 1 Tblsp. Highest quality of sea salt available 2 tsp. freshly toasted and ground black pepper |
Preparation |
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| Dice the salmon as fine as your patience or time will allow, and place in glass or stainless mixing bowl. Use a sharp knife and do not mince or mangle the salmon. Add shallots, parsley, capers, lemon zest and mix gently. Gently mix in olive oil, lemon juice and salt & pepper. Let the mix rest for at least 15 minutes in the refrigerator.
Serve on Bruschetta or Endive leaves for appetizers. Mound on lightly pressed mescaline mix for lunch plating. Garnish with fine cut chives & lemon slices. |
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Tower Club Shipment: February 26, 2007
Tech SheetsThe links below will lead you to technical sheets for each wine in your shipment. These sheets provide valuable information about the wine in the bottle and what it went through to get there. |
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Tower Club Classic |
Tower Club Ultimate |
| Click links above for technical sheets | |
RecipesThe following recipes have been authored by our esteemed culinary staff specifically for pairing with your Tower Club shipment. |
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Tower Club Classic |
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Tower Club Ultimate |
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