• 1 lb. Chicken/Pheasant breasts, boneless
• 1/2 Green Pepper, cut into 1″ strips
• 1/2 Red Pepper
• 3/4 cup Peanuts, raw
• 2 dried Red Chili Peppers
• 1 tsp. squeezed Ginger Juice

Marinate poultry in:

• 1-1/2 Tablespoon each Cornstarch and Water, made into a paste
• 1 Tablespoon Soy Sauce

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• 1 large head Romaine lettuce torn into bite size pieces
• 1 medium sized red onion thinly sliced into rings
• 1 – 8 oz. can of mandarin oranges, drained
• 1 large avocado sliced into bite size pieces

Combine all of the above, except the avocado, in a large salad bowl. Chill until ready to serve, then add avocado and dressing.
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Combine the following in a bowl, stir well. Cover & chill.

• 1-1/2 cups peeled & diced papaya
• 1/4 cup chopped fresh cilantro
• 3 Tbls. diced red onion
• 1 Tbls. fresh lime juice
• 2 Tbls. St. Clement Sauvignon Blanc

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• 1 lb. Lump Crabmeat
• 1 cup Breadcrumbs
• 1 Egg (beaten)
• 1/3 cup Mayonnaise
• 1 1/2 Tbls. Mustard Seed (course ground)
• 1 Tbls. Horseradish
• 1/2 Tbls. Lemon Rind
• 1 Tbls. Lemon Juice
• 1/3 cup Parsley (chopped)
• 1 tsp. Black Pepper
• 1/2 tsp. Old Bay Seasoning
• 1/4 tsp. Baking Powder
• 1/4 cup Whole Kernel Corn
• 1/8 tsp. Cayenne Pepper

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Warm Chicken Noodle Salad with 5-Spice Dressing

• 4 skinless, boneless chicken breast halves, grilled or roasted
• 1 package fresh Chinese noodles or 1 lb angel hair pasta
• 1 pound baby or regular spinach leaves, washed and dried
• 1 bunch green onions, thinly sliced, including the green tops
• 1 bunch chopped fresh cilanto, leaves and tender stocks

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Our 2000 Sauvignon Blanc is wonderful with the green flavors of asparagus and tarragon. This is a variation of the salad created in 1915 in honor of George Arliss who was appearing in the play, “The Green Goddess,” by Wm. Archer. Recipe courtesy of Marlys Gilmore, St. Clement Hospitality Staff.

• 1 pound cooked shrimp
• 1 pound cooked asparagus, cut into 2 inch pieces
• 2 heads of Boston lettuce, washed, dried and torn into pieces

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• 1 lb of Bay shrimp
• 1 large avocado diced
• 2 cups chopped tomatoes
• 1/2 cup chopped red onions
• 1 or 2 jalapenos, seeded and finely chopped
• 1/3 cup red cocktail sauce
• 2 Tblsp lime juice
  Salt to taste
• 3/4 cup chopped cilantro, less 2 Tblsp for garnish
  Butter lettuce leaves

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• 1 Leg of Lamb
• 1 cup Rosemary
• Sprigs, finely chopped Salt & Pepper
• 4 Garlic Cloves, minced
• 2 ounces Corn Oil

Evenly coat the leg of lamb with rosemary, garlic, salt and pepper. Roll and tie the lamb. Preheat oven to 400 degrees. Heat a saute pan or roasting pan large enough to hold the leg of lamb. Add oil. When hot, place lamb in pan and sear until brown on all sides. Place lamb in oven and bake for 1 to 1 & 1/2 hours depending on size and desired doneness. Test with a meat thermometer: 140 degrees for rare, 160 degrees for medium and 180 degrees for well done. Remove from oven. Let rest for 30 minutes before slicing.
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• 3 cups St. Clement Washington Merlot
• 3/4 cup sugar
• zest of 1 orange
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise (remove seeds)
• 6 peppercorns
• 1 clove
• 2 lb. pears, peeled, cored, sliced, whole or halved

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Steamed basmati rice and sauteed chayote or cucumber slices make ideal accompaniments to this dish.

• 2 teaspoons curry powder
• 2 Tablespoons honey
• 2 Tablespoons Worcestershire sauce
• 1 garlic clove, minced
• Two 10-ounce pork tenderloins, trimmed and cut crosswise into 1 1/4-inch medallions
• 1/2 cup chicken stock
• 1/2 cup St. Clement Merlot
• 3 Tablespoons milk
• 1 teaspoon all-purpose flour Lime wedges, for serving

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