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Permalink Reply by Ron Barber on July 31, 2008 at 5:01am

This tasty Asian style salad is perfect for a fresh and light summer meal or first course and pairs wonderfully with St. Supery Winery's Virtu (a white Bordeaux style blend of sauvignon blanc and semillion).

SHRIMP & NOODLE SALAD WITH CUCUMBER & CARROT
Pair with St. Supery Virtu
For the Dressing:

¼-cup rice vinegar
¼-cup fish sauce
2 tablespoons sugar
2 tablespoons fresh limejuice
2 garlic cloves – minced
½-teaspoon red pepper flakes

1 pound large shrimp – shelled and deveined
1 English cucumber – peeled, seeded and cut into julienne strips
1 large carrot – peeled and cut into julienne strips
1 cup napa cabbage - shredded
1/2 cup unsalted peanuts - chopped
¼ cup chopped cilantro
¼ cup chopped mint
1 package Maifun rice stick noodles (6.75 oz.)

Stir all dressing ingredients together until the sugar is dissolved. Cover and refrigerate. Cook the shrimp in simmering salted water until they turn pink, about 4 or 5 minutes, and allow to cool. Soak the Maifun noodles in hot water according to package instructions and rinse with cold water.

In a large bowl, toss the shrimp, noodles, peanuts and vegetables with the dressing and divide among 4 bowls.

Serves 4

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Permalink Reply by Roger Coryell, Editor on July 31, 2008 at 9:06am

I'm going to try this over the coming weekend.

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Permalink Reply by Ron Barber on August 9, 2008 at 6:06am

Take advantage of summer's bounty and give this recipe a try. Makes a great dish for a picnic when served at room temperature.

Penne Pasta With Heirloom Tomatoes,Grilled White Corn & Basil
Pair with St. Supéry Napa Valley Cabernet Sauvignon

Recipe & photo by Ron Barber

4 cups diced heirloom tomatoes – try to include a mixture of colors
3 ears of white corn – charcoal grilled until slightly charred. Cut the kernels off the cob
3 cloves of garlic – minced
1 cup fresh basil – coarsely chopped
2 tablespoons extra virgin olive oil
1 pound Penne pasta
1/2 cup grated parmesan cheese
salt and fresh ground black pepper to taste

Heat the olive oil and the garlic in a large frying pan. Warm until the garlic is soft but not brown. Add the tomatoes, basil and corn kernels. Heat on medium until the tomatoes are just warmed through. You do not want to cook the tomatoes. Salt and pepper to taste and remove from heat.

Bring a large pot of salted water to a boil and add the Penne. Cook until al dente – about 10 minutes and drain. Toss the pasta with the tomato mixture and parmesan and serve, or allow to cool to room temperature.

Serves 6 - 8

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