Roasted Asparagus With Parmesan And Balsamic Vinegar
Serve with St. Supery Sauvignon Blanc

1 pound asparagus 1 tablespoon extra virgin olive oil 1/2 teaspoon kosher salt 1 tablespoon finest quality Balsamic vinegar 1/4 cup Parmesan Reggiano – shaved with a potato peeler.

Preheat oven to 425 degrees. Grab the asparagus stalks and bend them until the stem snaps off. Toss the spears with the olive oil, sprinkle with salt and place in a baking dish or sheet pan. Roast in the oven for 10 – 15 minutes depending on the size of the asparagus. Drizzle with balsamic vinegar and top with shaved parmesan cheese.

Serves 4

Roasted Beet & Mixed Green Salad with Goat Cheese, Walnuts & Citrus Vinaigrette
Serve with St. Supery Sauvignon Blanc

1 lb - beets (red, chiogga, golden or a mixture)
6 cups – mixed greens
1 cup – toasted walnuts – chopped
5 ounces – goat cheese
5 ounces - citrus vinaigrette
1 tablespoon olive oil
pinch of salt and pepper
1/2 cup water

For the roasted beets:
Preheat the oven to 375 degrees. Wash the beets and trim both ends. Place them in a shallow baking pan and sprinkle with the oil, salt and pepper. Add the water, cover with foil and bake for approximately 1 hour or until the beets are easily pierced with a knife. Allow to cool slightly then rub the skin off with a paper towel. Cut into 1/4” dice.

For the citrus vinaigrette:
3 ea – Valencia oranges
2 ea – lemons
2 ea – limes
6 tablespoons – walnut oil
1 tablespoon shallots – finely chopped
1 teaspoon Dijon mustard
pinch of salt & pepper

Juice the oranges, lemons & limes into a non-reactive saucepan and reduce over medium heat until 2 tablespoons remain. Place into a small bowl along with the shallots and mustard. Add a pinch of salt and pepper then slowly whisk in the walnut oil.
In a large bowl, toss the greens, beets, nuts and goat cheese with 5 ounces of the citrus vinaigrette and divide among 6 plates.
Serves 6

Smoked Salmon on Cucumber Rounds with Herbed Sour Cream & Capers
Serve with St. Supery Sauvignon Blanc

Cool cucumbers and smoky salmon – the perfect summer accompaniment to a chilled glass of St. Supéry Sauvignon Blanc.
8 ounces sour cream
1 tablespoon chopped parsley
1 tablespoon chopped chives
1 teaspoon chopped fresh dill
1 tablespoon lemon juice
10 ounces sliced smoked salmon
1 English cucumber – cut into 1/8” thick rounds
50 capers
Mix the first five ingredients together and place in a pastry bag with a small star tip.
Place a small piece of smoked salmon on a cucumber round and top with the herbed sour cream and a caper.
Makes approximately 50 pieces

Caribbean Shrimp Skewers
Pair with St. Supéry Sauvignon Blanc

Sweet, spiced and spiked are the most apt description of Caribbean cuisine. The legendary sweet tooth of the islands is tempered by the savory spices added to most dishes as well as the rum found in almost every Caribbean drink (paper umbrella anyone?). The following dish embraces all 3 of these elements with the added flavor of the grill.

six 10-inch skewers
1 tablespoon grated lemon zest
1 tablespoon grated lime zest
1 tablespoon finely chopped fresh basil
1 1/2 tablespoon minced fresh ginger
2 tablespoon minced shallot
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon fresh ground black pepper
2 tablespoons golden rum
1/2 cup walnut oil
1/2 cup vegetable or canola oil
1 medium mango
4 medium green onions
36 each, medium raw shrimp, peeled

Soak skewers in water for 1/2 hour. Preheat grill to medium-high heat (or until coals are smoldering red). Combine lemon and lime zest, basil, ginger and shallot on a cutting board and finely chop together, mixing well. Place in medium mixing bowl and incorporate spices. Add rum and stir. Slowly incorporate oil while stirring. Put 3/4ths of mixture in a small bowl to use imimagestely and set aside remainder. Peel mango and cut into 1" cubes. Cut green onions into 2 inch lengths. Peel and devein shrimp. Rinse under cold water and drain. Divide mango, onion and shrimp into 6 equal batches and skewer, alternating items. Brush both sides each skewer generously with flavored oil. Allow excess oil to drain off slightly to prevent flame flare up. Place on grill and cook, uncovered, about 2-3 minutes. Turn and cook on other sided. Shrimp is done when it turns pink and opaque (try not to overcook as shrimp will become rubbery and dry). Using clean brush, use the 1/4 remaining oil to coat skewers again before serving. Serve over salad greens tossed with a few drops of flavored oil.

Makes 6 servings.

What's a wrap? Is it a rhyming song set to thumping tunes? Is it a ladies cape-like outerwear? How about a directors favorite line, "That's a wrap"? Well, yes, but that doesn't concern us. What we are talking about here is basically a sandwich but instead of the fixins being placed between two pieces of bread they are rolled into roulades on pieces of flatbread. These make handy lunches, great snacks and the perfect little hors d'oeuvre, ready in a minute for a person on the go. So enjoy and don't forget to 'wrap and roll'.

10 ounces boneless, skinless chicken breasts
1/2 teaspoon sea salt
1/4 teaspoon curry
4 fresh or canned pineapple rings (not in heavy syrup)
2 12-inch flour tortillas
2 tablespoons goat cheese
2 tablespoons cream cheese
2 tablespoons plain yogurt
1/2 teaspoon finely chopped flat-leafed parsley
1 head Belgian endive, thinly sliced
1 cup red cabbage, thinly sliced

Place chicken breasts on large piece of aluminum foil and flatten slightly with meat mallet. Mix salt and curry together and sprinkle over chicken. Top with pineapple rings. Wrap foil around top and seal. Place on a baking sheet in a preheated 350 F oven for about 30 minutes. Heat a large skillet on the stove top and place a tortilla in it. Allow tortilla to warm and become more pliable. To prevent sticking and burning, move tortilla around in pan. Repeat with second tortilla. In a small bowl, combine goat cheese, cream cheese, yogurt and parsley and mix well. Lay tortillas on flat surface. Spread one half of the cheese-yogurt mixture on each tortilla, trying to spread it evenly out to the edges. Draw an imaginary line, horizontally, through the center of each tortilla. Distribute endive and cabbage pieces on the bottom half of the tortilla. When chicken is done, remove from oven and slice into very thin slices. Spread the chicken slices evenly over the endive and cabbage on both tortillas. Cut the pineapple rings in half. Place the halves in a line across the chicken. Starting from the bottom, roll the tortilla away from you. Make it tight but without squeezing the filling out. Pierce the wrap with toothpicks to hold or wrap in plastic and set in refrigerator to set. When ready to serve slice each wrap diagonally into halves or cut into 8 slices each to make bite-sized pieces. Serve atop a small bed of salad greens or bean salad.

Makes 4 servings.

This is such a versatile dish and quite a palate teaser too. Though the list of ingredients is daunting, fear not, the tasks are simple. And if you are not a fan of the national beverage of Mexico, Tequila, then you could substitute another beverage of your choice. You can serve these shrimp as individual hors d'oeuvres on toast points or put them on top a nice salad to make a great appetizer or a light meal. Your friends and family will love them so make plenty.

1 gallon water
2 cup salt
1 cup sugar
1/2 cup pickling spice
2 clove garlic, smashed
1/4 cup lemon juice
2 pounds large shrimp, raw, in shell
1/3 cup shrimp stock (chicken or vegetable will work)
1 tablespoon fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoon tequila (gold if possible)
1/2 cup St. Supéry Sauvignon Blanc
2 tablespoon honey
2 tablespoon extra virgin olive oil
2 teaspoon white wine vinegar
1 cup tomato concassé (skinned, seeded, diced)
2 tablespoon finely diced shallots
2 teaspoon finely chopped fresh cilantro
2 teaspoon finely chopped fresh Italian parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 cup mixed greens
2 cup toasted croutons from French bread

Combine first 6 ingredient in a large pot and bring to boil. Let cool to room temperature. Add shrimp, shell on, to cooled brine. Let sit, refrigerated, for 30 to 45 minutes. Remove shrimp. Peel, devein and rinse. Cold-smoke shrimp (see note) for about 15 minutes. Spread shrimp on pan and cook in 250 F oven just until done (turn pink). Be sure not to overcook or shrimp will become very tough and rubbery. Combine remaining ingredients in bowl. Mix well. Add shrimp and let marinate at least one hour before serving. Toss the washed and dried greens and croutons with some of the excess vinaigrette and serve shrimp on top of dressed greens.

Makes 10 salad servings. Or about 25 appetizers.

Note: Cold-smoking means smoking the item without cooking it at all. If you do not have a smoker, here is another option. Light only 1/2 of a charcoal grill. Get coals red hot, top with mesquite or other flavored wood chips. Let chips begin to smoke. As far away from the heat as possible, place the shrimp on a rack set atop a bowl or pan of ice and water. This will help keep the air around the shrimp cool. Close the lid and smoke for about 15 minutes. You can use this method, though the times may vary, for chicken, salmon, sausages and even cheeses.

Tuna Tartare with Wasabi and Wontons
Pair with St. Supéry Sauvignon Blanc

For those of you into the sushi craze, this is a dish you're gonna love. Though made with just a few simple ingredients it is packed with a mouthful of flavors. Since we are working with raw tuna, the quality is of key importance for both health and flavor reasons. Ask for the freshest and best piece of tuna available at your grocery. As for the wasabi, novices watch out. This is potent stuff. Wasabi is called Japanese horseradish (though botanically unrelated) and is quite spicy. Any clogged sinuses will be whistling Dixie after a small dose of this stuff. Just work with your own flavor preferences and make adjustments using the lemon juice and Sauvignon Blanc or even water to tame the wasabi to your desired level.

7 wonton wrappers, 3" square
oil for frying (safflower, corn or peanut)
sea salt
1/2 pound fresh, sushi grade tuna
2 teaspoons wasabi powder
1 teaspoons soy sauce
2 teaspoons fresh lemon juice
3 teaspoons St. Supéry Sauvignon Blanc
2 scallions, thinly sliced

Cut each wonton square into four equal triangles. Heat oil in medium-sized, heavy bottom pot to 350 F. Drop a few won ton triangles in oil and remove with spider strainer or slotted spoon as soon as pieces turn golden (about 10-15 seconds. Place on paper towels to drain and sprinkle with sea salt. Fry remaining pieces in small batches. Cut tuna into a small dice. In a medium bowl, combine wasabi, soy, lemon and Sauvignon Blanc. Mix well. Add tuna and toss. (Please note that amounts may vary depending on the brand of wasabi or soy you use, adjust to YOUR taste.) Place a teaspoon or two of tuna per wonton. Top with chopped scallions and serve imimagestely.

Makes first course for 6 or hors d'oeuvres for 12.