TC Recipe: Pork Chop with Parsnips and Cherries

August 18 2008

By Sous Chef Benjamin Nadolny

Suggested Pairing: 2006 NxNW Columbia Valley Syrah

Serves 2

Pork Chop with Parsnips and Cherries

Ingredients

  • 2 ea Pork Chops, bone in
  • 2 ea Parsnips, cut into large batons
  • 2 ea Carrots, cut into large batons
  • ½ c. Sour Cherries, halved and pitted
  • 1 Tb Chopped garlic
  • 1 c. Mushrooms, wild preferred.
  • ½ c. Chicken stock
  • 1 Tb Sherry vinegar
  • 1 Tb Butter
  • 1 Tb Olive Oil
  • Salt and pepper

Preparation

Grill or sear the pork chops.

Sauté the parsnips and carrots with the oil on medium heat until caramelized. Add the garlic and mushrooms. Sauté until mushrooms begin to brown. Add the sherry vinegar, chicken stock and butter.

Plate the vegetables with sauce. Top the pork chop with the cherries. Enjoy.

TC Recipe: Duck Breast with Cumin Demi Glace

August 18 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 Block 4D Clone 777 Pinot Noir
Serves 2

Duck Breast with Cumin Demi Glace

Ingredients

  • 2 ea 8 oz duck breasts
  • 1 c. eggplant, large dice
  • ½ c. yellow squash, large dice
  • ½ c. Sweet onion, large dice
  • ¼ c. Sour Cherries, halved and pitted
  • ½ c. Demi Glace. You can find this in grocery or meat store.
  • 2 tsp Cumin seeds, toasted and ground
  • ¼ c. Olive oil, for sauté

Preparation

Sauté separately the eggplant, squash, sweet onions, and cherries. Simmer the demi glace with the cumin.

Score the duck breast. In a hot sauté pan sear the breast skin side down. Reduce the heat to medium. When the skin is caramelized flip it over and transfer to 400 degree oven for 3- 5 minutes.

Plate the vegetables. Slice down the duck and place over the vegetables. Finish with the demi glace and cherries. Enjoy.

TC Recipe: Grilled Ribeye with Onion Demi Glace

August 18 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 NxNW Columbia Valley Cabernet Sauvignon
Serves 2

Grilled Ribeye with Onion Demi Glace

Ingredients

  • 1 ea 10-12 oz Beef Ribeye
  • 1 ½ c. Beets, roasted and peeled
  • 8 ea Fingerling potatoes
  • ¾ c. Sweet Onion
  • 1 c. Demi Glace, available at a grocery or meat store
  • 2 Tb Olive Oil
  • Salt and Pepper

Preparation

Par boil the fingerlings skin on. Peel the fingerlings.

Julienne the onions and slow cook in a sauté pan with the oil until caramelized. Cover with demi glace and simmer.

Season and Grill the whole Ribeye. This could take up to 20 minutes.

Roast the peeled fingerlings with oil, salt and pepper.

Roast the beets with oil, salt and pepper.

Plate the potatoes and beets. Slice down the Ribeye. Finish with the onion demi glace. Salt the beef before serving. Enjoy.

TC Recipe: Crab & Mango Salad

August 18 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Signature Viognier
Serves 2

Crab & Mango Salad

Ingredients

  • 4 oz Crab meat, cooked and chilled
  • 1 Ripe mango, cut into chunks
  • 2 c. Arugula
  • 1 ea Avocado
  • 8 Italian parsley leaves
  • ¼ c. Lemon juice
  • ¾ c. Olive oil
  • 1 tsp. Dijon mustard
  • Salt and pepper

Preparation

Lemon Vinaigrette:
Blend the lemon juice and Dijon mustard. Add a pinch of salt. Slowly add the Olive oil.

In a mixing bowl add the crab meat, mango, parsley leaves, and lightly coat with lemon vinaigrette. Season to taste with salt and pepper.

Lay the arugula on a plate. Add the crab salad. Top with fresh avocado. Enjoy

TC Recipe: Shrimp & Sausage Sauté

August 18 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Signature Pinot Gris
Serves 2

Shrimp & Sausage Sauté

Ingredients

  • 12 ea Large prawns, peeled and deveined
  • 2 ea Sausage links, linguica recommended, par cooked
  • 6 ea Small purple potatoes, par cooked and peeled
  • ½ c. Corn
  • 8 ea Asparagus spears, blanched and halved
  • 1 Tb Chopped garlic
  • ¾ c. White wine
  • 3 Tb Olive oil
  • 3 Tb Butter
  • 2 Tb Fresh herbs
  • ¼ c. Shaved parmesan
  • Salt and pepper

Preparation

Lightly coat the potatoes in oil, salt and pepper, and roast in a 400 degree oven.

In a large sauté pan heat the remaining oil. Add the prawns and garlic to the pan and sauté until the prawns begin to turn pink. Add slices of the sausage. Cook for 3 minutes. Add the corn and asparagus. Deglaze the pan with the white wine. Add the butter and herbs. Season to taste. Plate and top with the parmesan. Enjoy.

Tower Club Shipment: August 18, 2008

August 18 2008

Tech Sheets

The 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.

Tower Club Classic

Tower Club Ultimate

* = (new release)
Click links above for technical sheets

Recipes

The following recipes have been authored by our esteemed culinary staff specifically for pairing with your Tower Club shipment.

Tower Club Classic

Tower Club Ultimate