Towson Wines & Spirits
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recommended recipes

Lemon Herb Chicken Burgers with Thousand Island Dressing

Ingredients

  • 1 pound pasture-raised, skinless, boneless chicken breast, cut into large chunks (or you can use ground pasture-raised chicken or turkey)
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme
  • Zest and juice of 1 lemon
  • Sea salt to taste
  • 2 tablespoons coconut oil
  • 4 gluten-free buns, such as Sami's Bakery buns
  • 1 handful mâche lettuce, baby spinach, or arugula
For the Thousand Island Dressing:
  • 1 1/2 cups (about 4) quartered plum tomatoes
  • 1/2 cup raw macadamia nuts or cashews
  • 2 garlic cloves
  • 1/8 cup lemon juice
  • 1/8 cup extra-virgin olive oil
  • 1 teaspoon sea salt
  • 2 dill pickles, minced
For the Garnish:
  • 2 tablespoons coconut oil
  • 1 large red onion, sliced into thin rounds

Preparation

First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)

To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.

For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.

In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.

When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.

Grilled Peppered Dry Spareribs

Ingredients

RUB
  • 1/4 cup white cane sugar
  • 2 tablespoons lemon pepper
  • 1 tablespoon onion salt
  • 2 teaspoons celery salt
  • 1 seasoned salt
  • 1 tablespoon paprika
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1/2 teaspoon citric acid
RIBS
  • 2 slabs spareribs
  • Apple juice, for spraying
  • Barbecue sauce, for serving

Preparation

Heat a cooker to medium to medium-high.

Combine all the ingredients for the rub in a small bowl and blend. Rub all over the ribs.

Oil the grate and place the ribs on it bone side down over direct heat. Cover and cook for 2 1/2 to 3 1/2 hours, or until pull-apart tender, turning and spraying with apple juice every 10 to 15 minutes.

Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with barbecue sauce.

 
 
 
 

Bucatini with Sausage & Peppers

 

YIELD: Serves 6

 

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces sweet Italian turkey sausage (2 links), removed from casings
  • 1 large onion, sliced (about 11/2 cups)
  • 1 medium red bell pepper, sliced (about 1 1/2 cups)
  • 1 medium yellow bell pepper, sliced (about 1 1/2 cups)
  • 4 garlic cloves, thinly sliced
  • 1/4 cup dry white wine
  • 1 (28-ounce) can whole San Marzano tomatoes, crushed by hand
  • 1 teaspoon dried oregano, preferably Sicilian on the branch
  • Kosher salt
  • Crushed red pepper flakes
  • 1 pound bucatini
  • 1/2 cup fresh Italian parsley leaves, chopped
  • 1/2 cup freshly grated Grana Padano

Preparation

1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium-high heat, add the olive oil. Add the sausage. Cook and crumble with a wooden spoon until the sausage is well browned, about 4 minutes. Reduce the heat to medium, add the onion, red bell pepper, and yellow bell pepper and cook until wilted, about 8 minutes, adding a splash of pasta water if the pan seems dry at any point.

2. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and reduce, about 2 minutes. Add the tomatoes and 2 cups pasta water. Stir in the oregano and season with salt and red pepper flakes. Adjust the heat to maintain a simmer and cook until thick and flavorful, about 20 minutes.

3. When the sauce is almost ready, add the bucatini to the boiling water. When the pasta is al dente, remove it with tongs and add directly to the sauce, reserving the pasta water. Add the parsley. Toss to coat the pasta in the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.

 

 

RECOMMENDED WINE: SANGIOVESE, ZIN

 

Linguine and Clam Sauce

Ingredients

  • 1 pound linguine
  • 1/2 cup plus 1 tablespoon olive oil
  • 6 cloves garlic, finely chopped
  • 1/4 cup dry white wine
  • 18 littleneck or chowder clams
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh Italian, flat leafed parsley

Preparation

1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.

2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

VARIATIONS: The same dish may be prepared without removing the clams from their shells, making for a less formal, hands-on meal. Warm the olive oil in a pot large enough to hold the clams in a single layer. Add the garlic and cook until softened but not browned, about 2 minutes. Add the wine and allow to simmer and sweeten, about 2 minutes. Add the clams and parsley, and cover the pot. Cook until the clams open, about 5 minutes. Season with salt and pepper. Remove from the heat and spoon over cooked pasta. Be sure to discard any unopened clams.

 

Wine Pairing: Pinot Grigio, Chardonnay

Meyer Lemon Custard Cake

 

A comforting dessert that's a cross between a soufflé and a cake.

 

Ingredients

  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1/4 cup all purpose flour
  • Pinch of salt
  • 1 1/3 cups whole milk
  • 2 large eggs, separated
  • 1/3 cup fresh Meyer lemon juice or regular lemon juice
  • 2 tablespoons finely grated Meyer lemon peel or regular lemon peel
  • 1 8-ounce container chilled crème fraîche*

Preparation

Preheat oven to 350°F. Butter eight 3/4-cup ramekins or custard cups. Whisk 1/2 cup plus 2 tablespoons sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).

Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cakes until golden brown and set on top (custard cakes will be slightly soft in center), about 27 minutes. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. DO AHEAD: Custard cakes can be made 1 day ahead. Keep chilled.

Using electric mixer, beat crème fraîche in medium bowl until softly whipped.

Run small knife around each custard cake to loosen. Invert each cake onto plate. Place dollop of crème fraîche atop or alongside cakes and serve.

 

 

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