July 2009 Recipe of the Month

New England Lobster Rolls with Dilled Mayonnaise

Serves 6

Wine Pairing: 2007 Ten Lakes Chardonnay

This classic picnic recipe has become a Fourth of July tradition for East-Coasters like us. To match the buttery-rich lobster salad, a Chardonnay of either the toasty-oaked or crisp unoaked persuasion works best.

Ingredients:
-1 1/2 lbs lobster meat, torn into generous chunks
-9 Tbsp. good quality mayonnaise
-1/2 tsp. smoked paprika
-Salt and pepper to taste
-1 small head of Bibb lettuce
-6 Tbsp. butter, softened
-2 Tbsp. fresh dill, chopped
-1/2 cup chopped celery
-6 hot dog rolls

-In a bowl, gently mix lobster, mayonnaise, celery, dill, and smoked paprika. Salt and pepper to taste. Refrigerate until ready to serve.
-Butter the cut sides of the hot dog buns and toast until lightly browned. Lay several of lettuce on each bun, then fill with the lobster salad. Serve with fresh corn on the cob, cucumber salad, and other picnic fixin's.

June 2009 Recipe Of The Month

Grilled Corn on the Cob with Chile-Molasses Butter

Serves: 6-8

Wine Pairing: Any of the Reds in this Month's Selections

This simple mixture gives regular corn on the cob a sticky, sweet, smoky, salty and spicy kick.
6-8 ears of fresh sweet corn on the cob, shucked
1/2 cup (1 stick) of butter
1/2 tsp good chile powder or smoked paprika
1 Tbsp. dark molasses
1/4 tsp salt
- Melt butter gently in a sauté pan or microwave-safe bowl in the microwave. Stir in molasses, then the salt and chile powder a bit at a time, tasting for your preference as you go. Adjust amounts as necessary if you prefer it a little sweeter, spicier or saltier.

- Grill corn on the cob on a hot grill, turning every few minutes to get nicely charred grill marks. (About 7 min total.)

- With a barbecue brush, evenly coat each ear of corn just before serving.

May 2009 Recipe Of The Month

"Hot Bath" (Bagna Cauda)

Serves: 4 as an appetizer (approx. 1 cup)

Wine Pairing: Crios de Susana Balbo Torrontes or Cliff Lede Sauvignon Blanc.

Perfect for this time of year when our garden veggies are coming back into season, this simple dipping sauce or "bath" for raw vegetables and crusty bread is adapted from a recipe in the famed revolutionary chef Alice Waters' classic "The Art of Simple Food." One of the most influential female chefs of all time, she taught us to delight in the simple things rather than fussing them up too much. I take the liberty of adding fresh parsley to this classic dish, but it's equally good without.

• 5 salt-packed anchovies
• 6 Tbsp. extra-virgin olive oil
• 3 garlic cloves, peeled and thinly sliced
• Zest of one lemon
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. finely chopped fresh parsley (optional)
• Assorted raw vegetables and crusty Italian semolina bread

- Soak anchovies in water for 5 minutes, then debone and finely chop.

- Heat water to simmer in a double boiler. In the top pot, combine all ingredients. Heat and stir until butter is melted. Salt to taste.

- Serve warm as a dipping sauce for bread and vegetables.