Dear cooking show fans,

Not only does my mother make me do the cooking shows now, my father has me working bringing in the grapes.  The festival in Versailles was just before the harvest for this year.  I have taken an hour off from stomping grapes just to bring you the recipes I used for the cooking show in Sept.  Hope you enjoy them!  Bon Apetite!

Jamie Williams

CREOLE SHRIMP

  shrimp                                      tarragon leaves
  1/8 lb. of butter                         3 Tbs. olive oil
  salt                                          coarse pepper
  1/2 tsp. Creole seasoning          1/2 tsp. roasted garlic pepper
  1 tsp. crushed garlic                 1/2 cup Pinot Grigio wine

MELT butter. Add the remainder of ingredients to butter. Add shrimp.    Let sit for an hour or two. Grill quickly.   Serve with fresh greens and  crostinis.

LAVENDER-RED WINE BUTTER

  1/4 cup red wine                  2 tsp. dried lavender
  3 tsp. finely minced shallots  1 tsp. finely chopped parsley
  1 tsp. salt  pepper to taste
  1 tsp. balsamic vinegar          1 1/4 lb. unsalted butter, cubed

  In saucepan, boil wine, lavender, shallots, and parsley until reduced to  3 Tbs. liquid. Add salt, pepper and balsamic vinegar. Bring mixture   to a boil again and allow to slightly cool. Place butter in a food processor and pour the liquid over it. Process until butter is uniformly pink and  workable. Shape into 2 or 3 logs. Wrap logs in plastic wrap and freeze.  Remove from freezer to slice off “pats” to top hot food. Return unused portion to freezer.

NIAGARA PUNCH

  1 bottle Niagara wine       1-12 oz. can frozen lemonade or 1/2 cup sugar  limeade
  3 cups club soda  sliced strawberries
  lime slices

  MIX together wine, thawed lemonade or limeade and sugar. Slowly stir in club soda. Garnish with strawberries and lime slices.    Serve chilled.

ORANGE CHICKEN

  4 chicken breasts, legs, quarters              1/4 cup soy sauce
  1/2 cup cooking oil                                  zest of one orange
  1/4 cup Italian dressing                             1/2 cup orange juice
  fresh ground white pepper                          1/2 cup Stillwater White Wine

   MIX all ingredients except chicken. Add chicken and let sit for at least 2 hours in refrigerator. Bake chicken in oven at 375* for 20 to 40 minutes, until chicken is done. Serve over basmati rice.