Crab Stuffed Mushrooms
* 3 tablespoons butter, melted
* 24 fresh mushrooms
* 2 tablespoons butter
* 2 tablespoons minced green onions
* 1 teaspoon lemon juice
* 1 cup diced cooked crabmeat
* ½ cup soft bread crumbs
* 1 egg, beaten
* ½ teaspoon dried dill weed
* ¾ cup shredded Monterey Jack cheese, divided
* ¼ cup dry white wine

Paired with: Monkey Bay Sauvignon Blanc Marlborough, New Zealand, 2006
Directions:
Preheat oven to 400°F (200°C).
Prepare a 9x13 inch baking dish with 3 tablespoons butter.
Remove stems from mushrooms. Set aside caps. Finely chop stems.
Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and ¼ cup Monterey Jack cheese. Thoroughly blend the mixture.
Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
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Au Bon Chicken
2 pieces of chicken cutlets
½ pound of ham sliced thin
½ pound of Munster cheese sliced
2 or 3 eggs
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill
2 cups of breadcrumbs
1 bunch of broccoli trees
1 package of Knorr Béarnaise sauce
½ cup of oil

½ teaspoon of nutmeg
Garlic pepper
Paprikav
Salt
Small baking dish
2-quart pot
Small saucepan

Paired with: Simi Sonoma Country, Chardonnay, 2003
Directions:
First preheat the oven to 350°F.
Steam the broccoli for about 2 minutes in boiling water. Drain and remove the entire broccoli from the pot and place it on the side until your ready to layer it with the chicken.
For Knorr Béarnaise sauce, follow the directions on package and place on the side until needed.
For the Chicken Cutlet, wash them and pat dry with a paper towel. Crack the eggs and mix them in a bowl with a whisk. Add ½ teaspoon of nutmeg, parsley and a pinch of salt and pepper to the egg mixture. Dip chicken into the egg mixture. On a separate shallow dish, dip chicken into the bread crumbs and coat both sides. Then place chicken in a pan with oil on a low/medium heat. Fry on both sides, only enough to coat the breadcrumbs with oil so they will stick to the chicken about 3-4 minutes per side.
Then layer as follows:

1. Chicken cutlet breaded cooked
2. Béarnaise sauce (use low salt and not too much sauce – it could overpower the dish)
3. Folded ham
4. Béarnaise sauce
5. Broccoli spears steamed
6. Béarnaise sauce
7. Munster cheese
8. Sprinkle paprika

Then place the layered chicken on a cookie sheet, cover with foil bake in oven at 350°F for a good 40 minutes.
Serve with any kind of potatoes or vegetables. Serve with cob corn steamed and basic mashed potatoes and/or broccoli steamed.
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Tricolor Sorbet * 1 pint Sorbet
(any brand you prefer)
* ¼ cup of blueberries and/or strawberries and/or raspberries
* sprig of mint

Paired with: Moselland Neuschwanstein Castle Riesling, 2003
Directions:
Place three 1 inch diameter balls of sorbet on a 6 inch plate.
Insert as many blueberries and/or strawberries and/or raspberries as you prefer.
Garnish with a sprig of mint.
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O'rita * 1 part Lime Juice (fresh squeezed)
* 1 part simple syrup 50/50 sugar water dissolved
* 1.5 part Tequila (Silver Patron or Milagro)
* 1 part Triple Sec * 1 part orange juice

Directions:
Mix all but the OJ. Pour into a full glass of cubed ice Splash OJ on top.
Serve with bacon, egg, peppers, onions omelet (Yummy)
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