Ingredients Marinade

• 3 tablespoons lime juice
• 3 tablespoons peanut oil
• 2 teaspoons  soy sauce
• 2 teaspoons fish sauce
• 1/2 teaspoon crushed red pepper
• 1 pound chicken tenders
  

Sambal Peanut Sauce

• 1 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 teaspoons sambal chili paste
• 2 tablespoons dark brown sugar
• 2 limes, juiced
• 1/2 cup hot water
• 1/4 cup chopped peanuts, for garnish

Combine all sauce ingredients in food processor. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, as needed. Pour the sauce into a serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Directions

To marinate chicken: Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper into a baking dish until combined; add chicken and turn to coat. Marinade in refrigerator of at least 20 minutes

Grill on high

To grill chicken; Skewer each chicken tender onto a wooden skewer. Grill the chicken skewers until cooked through, about 3 minutes per side. Serve warm or chilled with Sambal Peanut Sauce for dipping.

Ingredients

• 1 cup lightly packed fresh mint leaves
• 1 cup lightly packed fresh arugula leaves
• 1/2 cup walnuts, toasted
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons lemon juice
• 2 garlic cloves
• 1 teaspoon kosher sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 3 (1 1/2-pounds each) racks of lamb, trimmed and frenched

Directions

Blend the mint, arugula, nuts, cheese, lemon juice, garlic, salt, and pepper in a food processor until the herbs are finely chopped. With the machine running, gradually blend in 1/3 cup of oil until the mixture is smooth and creamy.

Preheat the oven to 400 degrees F.

Season lamb with salt and pepper. Heat  2 tablespoons oil cast iron skillet over high heat. Place 1 lamb rack in the skillet and cook just until brown, approximately 3 minutes per side. Then place rack meat side down on a baking sheet and repeat with other 2 racks.

Place lamb in oven and roast for 20 minutes for medium rare.  Transfer the lamb racks to a work surface. Let rest for 10 minutes. Cut the lamb between the bones into chops. Spread the pesto over 1 one side of each chop. Place on large platter with pesto side up.

BOB EICKMEIER of Santa Rosa has won a $100 Gift Card for his participation in our Online Survey. 

But sincere thanks to everyone... almost 25% of you responded to the survey!  And most of you took the time to type in lengthier answers.  

One of the most surprising results was that 41% of you ONLY belong to our wine club!  It's not that we have anything against other wine clubs... in fact, we collectively belong to dozens.  But it does key us into the fact that there's something about this little wine adventure called Roshambo that captures people who might not otherwise join a wine club.  And that is very, very encouraging.      

The feedback has been very helpful to us and will help shape our approach in the future. 

Some thoughts...

We learned that our email correspondences don't seem to bother you... that you are willing to hear what we have to offer... so long as we have something important to say. 

Several of you suggested we stop printing the newsletter and post it online instead.  That sounds like a plan, but for those of you who like something tactile to read, we will post a dowloadable PDF in this section to correspond with the next shipment. 

One person wrote in, "I like newsletters that tell me the 'drink by' date and at least some characteristics that will help me drink with the right meal.  Sometimes the newslettter is too cool to cover the basics."  While another urged us to, "Please continue with the witty writings."  In the future we'll do our best to make everyone happy, which will mean more straight-forward descriptors and perhaps some suggested food pairings.     

One number that jumped out at us was that 19% of you weren't even aware that we even had a newsletter.  I guess we had you at the bottles?  

A number of you suggested the newsletter would be better with more pictures of Naomi.  And we don't blame you!  She's quite the heartbreaker.  (Check out our Flickr page for more images of our Wine Hero!) 

57% of you hadn't yet seen our funny YouTube commercial.  If you're interested, here's the link.   

The majority of you first heard of Roshambo by word of mouth, and with some fine tuning in our approach to the wine club and correspondences, we hope you'll be even more encouraged to help spread the word.

Congrats once again to Bob!  We'll have more Gift Card Giveaways in the future.  Stay tuned! 

Get ready!  We'll be sending out three more fantastic wines the first week of June.

2005 FJV Syrah

2006 Eagle Point Ranch Granache

2007 "the obvious" sauvignon blanc