Tower Club Shipment: February 9, 2009

February 09 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

* = (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

TC Recipe: Grilled Flank Steak with Soy Glazed Green Beans

February 09 2009

By Travis Passerotti
Suggested Pairing: 2007 next: Pinot Noir
Serves 2

Flank-Steak

Ingredients

  • 2 ea 6-8 oz Flank Steak
  • 1 lb Green Beans, blanched
  • 1 T Olive Oil
  • ½ c Soy Sauce
  • 2 T Toasted Almonds
  • 1 tsp Chili Flakes
  • 2 T White Sugar
  • Marinade

  • ½ c Pinot Noir
  • ¼ c Red Wine Vinegar
  • ¼ c Orange Juice
  • 4 ea Garlic Cloves, chopped
  • 1 T Black Peppercorns
  • 1 T Coriander

Preparation

Combine all ingredients for the marinade. Let the steaks soak in the marinade for 1 hour. Remove from marinade and cook on a char grill until desired temperature.

Saute the green beans in olive oil for 5 minutes. Add the soy sauce, chili flakes and sugar and let reduce until beans are coated. Plate the green beans, sprinkle with almonds, and top with sliced flank steak. Enjoy.

TC Recipe: Chili and Green Tea Spring Rolls with Candied Pecan Aioli

February 09 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2006 NxNW Walla Walla Syrah
Serves 2

Spring-Rolls

Ingredients

  • 4 ea Vietnamese Spring Roll Wrappers
  • 1 ea Anaheim Chili
  • 1 ea Avocado
  • 1 ea Broccoli Stem, julienne
  • 1 tsp Yellow Curry Powder
  • 2 ea Green Tea Bags
  • ½ c Short Grain White Rice
  • 1 tsp Vegetable Oil
  • 1 tsp Rice Wine Vinegar
  • Salt
  • Aioli

  • ½ c Candied Pecans
  • 2 T Water
  • ½ c Salad Oil
  • Salt & Pepper

Preparation

Rice
Prepare the green tea in a small saucepan with 1 ¼ cups of water. Remove tea bags, add vinegar, oil, salt, and rice. Reduce heat to low, and cover. Remove from heat when moisture had been absorbed, cool in the refrigerator.

Aioli
In a food processor, blend candied pecans with water (1-2 T) until formed into a smooth paste. Slowly add oil until mixture has achieved the consistency of mayonnaise.

Spring Roll
Briefly submerge spring roll wrappers in water, placing them in between dampened linen kitchen towels. Spread a thin layer of cooled rice onto the spring roll wrapper, into a roughly rectangular shape. Lay roasted chilies, and avocado lengthwise on top of the rice mixture. Tightly roll each wrapper and trim the excess. Serve over curry dusted broccoli stem with candied pecan aioli.

Optional garnish
Julienne broccoli stems, lightly blanch, and dust with yellow curry powder.

TC Recipe: Asian Spiced Duck Breast With Pumpkin Ravioli and Anise Buerre Blanc

February 09 2009

By Catering Chef Christian Johnston
Suggested Pairing: 2007 Signature Pinot Noir
Serves 2

Spiced-Duck

Ingredients

  • 12 ea Won Ton Wrappers
  • 6 oz Roasted Pumpkin (may substitute Gerber acorn squash flavored baby food)
  • 1 oz Cream Cheese
  • 1 ea 8 oz Duck Breast
  • 2 tsp Chinese Five Spice
  • Salt & Pepper
  • Anise Buerre Blanc

  • 8 oz White Wine
  • 1 T Shallots, chopped
  • 1 T Heavy Cream
  • 1 oz Star Anise
  • 4 Peppercorns
  • 12 T Butter, cold
  • Salt

Preparation

Ravioli
Combine the pumpkin with the cream cheese in a food processor. Season the mix with salt and pepper to taste. Use two won ton wraps per ravioli. Spoon approx. 1 oz into each of six won-ton wrappers. Brush the edges of the won ton with water and seal with firm pressure.

Duck Breast
Season the duck with salt, pepper and the five-spice. Cook skin side down on low heat until skin is caramelized. Flip and cook to desired temperature. Let the duck breast rest for 5 minutes before slicing.

Anise Buerre Blanc
Combine wine shallot star anise and peppercorns in sauce pot and reduce fluid to 2 tablespoons. Strain and put fluid back into the sauce pot. Add cream and bring to boil. Remove from heat. Begin incorporating cold butter into the hot mixture with a wire whisk. Continue until the mixture emulsifies. Add salt to taste.

TC Recipe: Lemon Chicken Ravioli

February 09 2009

By Stephanie Lushina
Suggested Pairing: 2007 Domaine Pinot Gris
Serves 2

Lemon-Chicken-Ravioli

Ingredients

    Lemon Butter

  • 2 T Butter, softened
  • 1 T Lemon Zest
  • 1 T Lemon Juice
    Combine all ingredients. Roll the butter in wax paper and freeze.
  • Ravioli

  • 1 pkg Ravioli Squares or Wonton Wrappers, 2×2 in
  • 1 ½ C Chicken Breast, cooked and chopped
  • ¼ c Roasted Garlic, mashed (10-12 clones)
  • 1 T Lemon Zest
  • 2 tsp Lemon Juice
  • ¾ c Ricotta Cheese
  • ¼ c Parmesan, shredded
  • 2 ea Eggs
  • 2 T Fresh Thyme, chopped fine
  • Salt and PepperSauce
  • 2 ½ c Chicken Stock
  • ¼ c Onion, diced small
  • 1 ea Garlic Clove, chopped
  • 3 T Butter
  • 3 T Flour
  • 2 ea Thyme Sprigs

Preparation

Ravioli
Beat 1 egg in a small bowl for egg wash and set aside. Combine remaining egg and all the other ingredients in a medium bowl. Lay out ravioli squares. Use a ½ Tb measuring spoon to scoop mix onto the ravioli. Brush the sides of the pasta with the egg wash and fold the corners together to form a triangle. Press the edges together to seal. Layer the raviolis between sheets of parchment or paper towels. Cook in salted boiling water for 2-3 minutes.
Sauce
Sweat onions, garlic and thyme in 1 Tb butter over low heat. Add the chicken stock and simmer for 5 minutes. In a medium sauce pot melt the remaining butter. Add the flour and cook for 3 minutes to create a roux. Strain the chicken stock mixture into the roux stirring constantly. Before plating whisk the lemon butter into the sauce.

Serve this dish with asparagus and artichoke hearts for a tasty meal.

TC Recipe: Grilled Portobello Salad

February 09 2009

By Sous Chef Benjamin Nelson
Suggested Pairing: 2007 Signature Pinot Noir
Serves 2

Grilled-Portabella-Salad

Ingredients

  • 2 ea Portabella Mushrooms, gills removed
  • 10 ea Green Onions
  • 1 lb Broccoli Rabe
  • 1 ea Large Beet, pre roasted
  • 2 T Toasted Almonds
  • ½ c Shaved ParmesanMarinade
  • ½ c Pinot Noir
  • ¼ c Soy Sauce
  • ½ c Olive Oil
  • 4 T Herb Mix of Rosemary & Thyme, chopped
  • 2 T Garlic, chopped
  • Salt & Pepper

Preparation

Combine all the marinade ingredients. Evenly coat the portabellas with all the marinade and set aside for 30 minutes. Remove portabellas (reserve the marinade) and char grill with the green onions for approximately 3 minutes on each side or until tender. Saute the broccoli rabe in olive oil. Splash the pan with marinade and to glaze the broccoli. Remove the broccoli rabe from the pan and deglaze with the rest of the marinade. Reduce for 5 minutes. Plate all vegetables. Drizzle with the sauce, top with parmesan and enjoy.