TC Recipe: Beef Tenderloin with Maple Glazed Carrots & Pinot Noir Demi Glace

May 11 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Pfeiffer Pinot Noir
Serves 2

Filet-Mignon-with-Maple-Carrots

Ingredients

  • 2 ea filet mignon, 7 oz
  • 2 ea bacon strips, cut into 1 in pieces
  • 1 lb baby carrots
  • 1 ea shallot, julienned
  • 2 Tb maple syrup
  • 1 ea thyme sprig
  • 1 C Demi Glace, available in grocery or meat markets
  • 1 Tb olive oil
  • 1 Tb butter, unsalted
  • 2 Tb Pinot Noir

Preparation

Bring the demi glace to a simmer in a small sauce pot. Add the Pinot Noir and let simmer for 15 minutes. Whisk in the butter.

Add the bacon to a large hot sauce pot. Reduce the heat and let the bacon caramelize on both sides. Add the shallot and let cook for 2 minutes. Add the carrots, the maple syrup, the thyme and 1 tsp salt. Mix well, cover, and reduce to medium heat. Check and stir regularly until the carrots are glazed and cooked through.

The filet mignon can either be seared in a hot sauté pan with oil or char-grilled, if available. Just remember to be generous when applying salt and pepper to the beef.
Good luck and enjoy!

TC Recipe: Bacon Wrapped Salmon with Cumin Demi Glace

May 11 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 Domaine Pinot Noir
Serves 2

Bacon-Salmon-with-Cumin-Demi

Ingredients

  • 2 ea Salmon Fillets, 6 oz
  • 4 ea Bacon Strips
  • 1 c. Demi Glace, available in grocery or meat markets
  • 2 tsp Cumin, toasted and ground
  • 1 Tb Olive oil
  • 1 Tb Butter, unsalted
  • 1 Tb Pinot Noir

Preparation

Bring the demi glace to a simmer in a small sauce pot. Add the cumin and the Pinot Noir. Let simmer for 10 minutes. Whisk in the butter.

Preheat the oven to 425 degrees. Place bacon in the oven for only a minute to soften. Wrap two strips of bacon around each salmon. Add the olive oil to a hot oven safe sauté pan. Gently lay the salmon in the hot oil. Cook uncovered until the bacon is caramelized. Turn the salmon over and place the pan into the oven for 5 minutes.

This dish pairs well with braised Brussels sprouts, carrots, or beets. Enjoy.

TC Recipe: Beef & Fennel Macronade

May 11 2009

By Jessie Matykowski
Suggested Pairing: 2007 NxNW Columbia Valley Cabernet Sauvignon
Serves 2

Beef-and-Fennel-Macronade

Ingredients

  • 2 ea Filet Mignon, 7 oz
  • 1 ea Fennel Bulb, cleaned and halved
  • 1 c. Swiss Chard Greens, julienned
  • 2 ea Garlic Cloves, sliced
  • 6 oz Macronade, al dente. Substitute any macaroni product
  • 1 c. Demi Glace, available at most meat or grocery stores.
  • 2 oz Red Wine, cabernet
  • 6 Tb Olive oil
  • Salt and Pepper

Preparation

Season the fennel with salt and pepper and 3 Tb olive oil and roast in a 400 degree oven 30 minutes. Remove fennel, let cool, and julienne.

In a hot sauté pan sear the filet mignon on both sides leaving the temperature below rare. Remove the filet and add the fennel, garlic and swiss chard. Cook until the swiss chard is tender. Add the red wine and let simmer for 1 minute. Add the demi glace and the pasta and let simmer for five minutes.

Put the filet in the oven to finish cooking to desired temperature. Let the beef rest, then slice and place on top of pasta.

Enjoy.

TC Recipe: Lemon Brie Crab Cakes

May 11 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2006 next: Oregon Riesling
Serves 2

Brie-Crab-Cakes

Ingredients

  • 1/2 lb Dungeness Crab meat
  • 2 oz Brie cheese
  • 1 cup heavy cream
  • 2 T Red onion diced
  • 2 T Bell pepper diced
  • 2 tsp Lemon juice
  • 1 cup Panko bread crumbs
  • 1ea Large egg (for breading)
  • ½ cup flour (for breading)
  • Salt and Pepper

Preparation

  • Heat cream over medium heat, whisking in cubed Brie cheese; reduce by half, cool. When cooled this should be the consistency of mayonnaise.
  • Drain crab, then mix with onions, peppers, lemon juice, salt, and pepper to taste. Slowly add brie cream until crab meat pulls holds together (bread crumbs may be added if the mixture becomes too wet).
  • Form into rounds and dust with flour. Dip formed crab cakes into the whisked egg to coat, and then thoroughly coat with Panko breading.
  • Pan fry with olive oil until browned on both sides and heated throughout.

TC Recipe: Seared Scallops with Grapefruit Vinaigrette

May 11 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Acrobat White Blend
Serves 2

Scallops-with-Pink-Grapefruit

Ingredients

  • 4 ea Large Diver Scallops
  • 1 Tb Olive oil
  • 2 c. Baby Greens
  • 1 ea Pink Grapefruit, supreme and juice
  • 1 Tb Shallot, minced
  • ¼ c. White Verjus
  • 1 Tb Honey
  • ½ c. Olive oil
  • Salt

Preparation

Segment the grapefruit while saving all excess juice. In a bowl, mix the shallot, verjus, honey and grapefruit juice. Slowly whisk in the ½ c. olive oil. Season to taste with salt.

Add 1 Tb olive oil to a hot sauté pan. Season the scallops with salt and pepper. Sear on both sides in the oil. Cook to desired doneness.

Toss the baby greens with the dressing and the grapefruit segments. Plate and top with the scallops. Enjoy

Tower Club Shipment: May 11, 2009

May 11 2009

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

* = (pre-release)
** = (special reissue)
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