• Swordfish
• Lemon/lime juice
• Olive oil
• Oregano
• Salt & pepper

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• 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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a. Chardonnay (Shar doe nay)
Where it is produced : France, US, Australia, South Africa, Chile, New Zealand and many other places.
Characteristics : Known as the “King of White Wine”, it is currently the most popular white wine grape. It’s color is pale to straw yellow and its aroma can vary from region to region. In cooler climates, there are hints of apple, citrus, butter and vanilla whereas in the warmer climate, the aroma swings toward melon and tropical fruits. It is usually oaked and is full bodied and toasty with moderate acidity.

b. Sauvignon Blanc (Saw Vee nyon blahnk)
Where it is produced : Bordeaux, Loire Valley, US, Australia, South Africa, Chile, New Zealand, Italy and many other places.
Characteristics : Also known as Fumé Blanc, this grape is a popular blending grape for Bordeaux wines. It’s color is light to medium yellow with a tinge of green. It has a grassy bouquet like the smell of freshly cut lawn. May also display scents of lemons, asparagus and fig.
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I have been asked regulars to give them the low down on Meritage wines. What does it mean in the wine world, how is it pronounced, is it an important wine style to know, and should I be drinking them.

Well yes, you should be drinking them. Some of my favorite wines in the world are Meritage wines and if you give them a try they will most likely creep onto your favorites list also.

First off, Meritage is pronounced as if it rhymed with Heritage. It is actually a name derived from combining the words Merit and Heritage. It is NOT pronounced as if it were a French word, Mer-it-ahhhhjje. Meritage wines are fashioning themselves after the classic blended wines of Bordeaux, France. The famous Bordeaux region uses five grapes to produce their great red wines. Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot. The white wines of this region are blends of Sauvignon Blanc, Semillon and Muscadelle. The red wines dominate the scene in Bordeaux, getting recognition as some of the finest wines produced in the world and collected by countless wine enthusiasts whose cellars would never be complete with out these precious French masterpieces.
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