World of Wine: Recipes

• 1 cup red Bordeaux wine
• 1/2 cup dried shiitake, morel, chantrelle or portabella mushrooms (or one cup fresh)
• 2 shallots, finely chopped
• 1 cup mache or arugula
• 1.5 oz Roquefort or other high-quality blue cheese

-Soak dried mushrooms in wine for one hour at room temperature.

-Turn a skillet to medium-high, and sauté the shallots until caramelized. Add the mushrooms and 1/2 cup of the wine. Allow the mixture to bubble and reduce until it coats the back of a spoon. Remove from heat.

-Arrange the mache on plates, and place the reduced mushroom mixture on top. Crumble Roqufort over the salad and serve warm, with our without steak.

• 1 1/2 to 2 oz. minced red chiles, preferably African birdseye
• 4-5 minced garlic cloves
• 2 cups olive oil
• Minced rind and juice of one lemon

-Mince chiles, garlic and lemon rind very finely.

-Combine with olive oil and lemon juice and store in a tightly sealed jar. Refrigerate for a minimum of three days before using. The flavor will intensify as it ages and reach a peak of flavor within about two weeks.

-When using as a marinade for shrimp or chicken, soak the shrimp or chicken in the sauce for at least five hours or overnight in the refrigerator. Grill and serve.

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

-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 pieces 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.