Enjoy the 2004 winning recipes of the 3rd Annual Art of the Skewer Recipe Contest.

Grand Prize Winner from Pat Neaves of Kansas City, MO:

PINEAPPLE MANGO TANGO SCALLOPS SKEWERS
Serves: 6
Delicious with Robert Mondavi Private Selection Fume Blanc

Ingredients
2 large mangos, peeled and seeded
2 C fresh pineapple cut into 1-inch chunks
1 tsp sesame oil
juice and zest of 1 large lime
1 tsp lemon-pepper
2 T fresh lemon juice
1 T sugar
24 large sea scallops
2 medium red peppers, cut into 1-inch pieces
6 metal or water-soaked wooden skewers

Directions:
Pre-heat grill to medium high, and place grate at least 4 inches above fire. In processor, combine 1 mango, 1 C pineapple, sesame oil, lime juice and zest and lemon pepper. Process until smooth, and set aside in small bowl. Combine lemon juice and sugar in a large bowl and stir until dissolved. Add scallops and toss to coat. Cover and refrigerate for at least 15 minutes. Thread 4 scallops per skewer with the remaining mango (cut into ½-inch pieces), pineapple and green pepper, alternating evenly. Grill about 4 minutes on each side, until scallops turn opaque and have a bit of char to them. Transfer to a platter or individual plates and drizzle with sauce.

. . . and the 2004 runner-up from Gloria Herdman of Pomeroy, OH:

Ingredients
2 C Robert Mondavi Private Selection Sauvignon Blanc
¼ C packed brown sugar
2 T soy sauce
2 T apple cider vinegar
1 tsp ground cardamom
4 chicken breasts, cut into bite-size pieces
1 large white onion, cut into bite-size pieces
1 large red bell pepper, cut into bite-size pieces
1 C blueberry jam or jelly
3 T butter

Directions:
Combine wine, brown sugar, soy sauce, vinegar and cardamom; pour into large resealable plastic bag. Add chicken and vegetables. Marinate for 30 minutes to 3 hours. Thread chicken, onion and peppers on skewers. If using wooden skewers, presoak in wine for at least 30 minutes before using. Drain marinade in a 2-quart heavy saucepan and stir in blueberry jelly and butter. Bring to a boil, stirring constantly, then reduce to medium and cook for 10 minutes, stirring frequently. Remove from heat and reserve 1 C. Place kabobs on a grill over medium high heat, and brush generously with remainder of cooked marinade until done, 5-9 minutes. For each serving place ¼ C reserved warm marinade on each plate and top with grilled Red, White & True-Blue Skewers. Serve with Robert Mondavi Private Selection Sauvignon Blanc.

Enjoy with a light salad of strawberries, blueberries, pearl onions and almond slices, topped with a dressing of Robert Mondavi Private Selection Sauvignon Blanc, olive oil, cinnamon, honey, pepper flakes, lemon peel and gingerroot.

Explore more recipes from previous years' winners:

Blackberry Pork Kabobs

Diane Halferty
Corpus Christi, TX

Ingredients
2 lbs center cut pork boneless tenderloin, trimmed
3 cups Robert Mondavi Private Selection Johannisberg Riesling
¼ cup extra-virgin olive oil
1 Tbsp Jamaican jerk seasoning mix
1 Tbsp soy sauce
2 red bell peppers, stems and seeds removed, cut into 1½-in squares
48 pineapple (1x1/2-in) chunks, well drained
1 large red sweet onion, peeled and cut into 1½-in squares
blackberry sauce*
4 oz Montrachet goat cheese
16 bamboo skewers

* For blackberry sauce: 1½ cups Johannisberg Riesling, 1 cup seedless blackberry jam, 4-6 Tbsp butter. Bring wine to boil over medium-high heat in saucepan; reduce by half. Stir in jam. Whisk in butter, one Tbsp at a time, until sauce thickens.

Directions:
Cut pork into cubes. Whisk together 1 cup Johannisberg Riesling, olive oil, jerk seasoning and soy sauce. Pour half the marinade in a bowl and use the rest to marinade pork in sealed plastic bag, 1-4 hours in refrigerator. Soak skewers in remaining wine for 40 minutes before grilling. Prepare grill with cover 4-6-inches above medium-hot heat. Remove pork from marinade; Thread pork, pineapple, red pepper and onions onto skewers. Brush generously with reserved marinade. Grill, rotating skewers and basting with marinade until cooked through (pork should register 160ºF or medium). Remove skewers and baste with blackberry sauce. Sprinkle with crumbed goat cheese.

These special pork skewers also go well with sweet potato-bacon hash and a mixed green salad topped with crumbled goat cheese and drizzled with raspberry vinaigrette.

Pair with Robert Mondavi Private Selection Johannisberg Riesling

SCumin Scented Lamb with Mint Chimichurri

Megan Murphy
Austin, Texas

Ingredients
¾ cup olive oil (divided)
1 tsp ground cumin
1 tsp kosher salt (divided)
1 ½ lb lamb shoulder (boneless) cut into 1-in cubes
¼ cup red wine vinegar
3 Tbsp jalapeno jelly
½ cup fresh mint (leaves only)
½ cup flat leaf parsley
2 tsp crushed red pepper (more or less depending on desired heat)
¼ cup thinly sliced green onion (white and light green part only)

Directions:
In sealable plastic baggie, combine ¼ cup olive oil, cumin, ½ tsp salt and lamb. Massage lamb cubes to ensure scented oil is well distributed. Refrigerate until ready to grill. To prepare chimichurri sauce, stir together vinegar and jalapeño jelly in a small sauce pan over medium heat until jelly melts. Reduce to low heat and cook 5 minutes. Remove from heat. In the bowl of a blender, combine ½ tsp salt, mint leaves, parsley leaves, red pepper, vinegar and jelly mixture, and remaining ½ cup olive oil. Pulse until mixture is well combined but still chunky. Pour into bowl and stir in sliced green onion. Cover sauce and refrigerate. Remove lamb from oil mixture and thread onto metal skewers. Grill over high heat until lamb is brown (about 10-11 minutes). Remove from heat and serve with mint chimichurri sauce.

Pair with Robert Mondavi Private Selection Syrah

CITY MARKET COUNTRY CHICKEN KABOBS
Pat Neaves
Kansas City, MO

Ingredients
1 6 oz. can frozen orange juice, concentrate, thawed
4 Tbsp. brown sugar
3 Tbsp. tamari sauce
4 cloves garlic, minced
2 tsp gingerroot
4 boneless, skinless chicken breasts, cut into 1 ½-in cubes
3 small red onions, cut into quarters
1 medium green pepper, seeded and cut into 1 ½-in pieces
1 medium red pepper, seeded and cut into 1 ½-in pieces
3 oranges, cut into 4 wedges
3 cups cooked white rice

Directions:
For marinade, combine orange juice concentrate, brown sugar, tamari, garlic and gingerroot in bowl. Add chicken, onions, peppers and oranges. Stir to coat. Cover and refrigerate for at least ½ hour. Drain marinade into small saucepan and bring to a boil over medium heat. Cook for 3 minutes. Remove from heat and set aside. Alternately thread chicken, onions, peppers and oranges onto 4 12-in metal skewers. Grill for 8-10 minutes over a medium fire, turning a couple of times. Baste often with marinade. Serve over rice.

Pair with Robert Mondavi Private Selection Pinot Noir

SHRIMP & SCALLOPS ON A SKEWER
Gregg von Sternberg
North Andover, MA
Serves 6

Ingredients:
1 dozen sea scallops
1 1/2 dozen large shrimp
2/3 cup seasoned flour
1 tablespoon olive oil
1 tablespoon butter, rosemary, thyme, black pepper
Sauce:
2 minced garlic cloves
1/2 lb diced fresh tomatoes
1 tablespoon diced onion

Directions:
Soak scallops for 20 minutes in milk then pat dry. Skewer scallops and shrimp, then pepper and sprinkle with herbs. Roll skewer in flour and sauté in a nonstick skillet in oil and butter mixture until brown. Serve with a tomato sauce, onions and garlic sautéed with rosemary.

Pair with Robert Mondavi Private Selection Chardonnay or Sauvignon Blanc

WAIKIKI BEEF SATAYS
Loanne Chiu
Fort Worth, TX
Serves 4

Ingredients:
1 lbs beef top sirloin, cut into ¾ inch cubes
1 ripe but firm mango, peeled, cubed
1 red bell pepper, seeded, cut in small squares
Curly green lettuce leaves
Marinade:
3 oz frozen concentrated pineapple juice, thawed
1 /4 cup soy sauce
1 teaspoon Asian chili garlic sauce or Tabasco
1/2 teaspoon baking soda*
1 ½ teaspoon grated gingerroot
½ teaspoon ground nutmeg

Directions:
Combine marinade Ingredients. Mix with beef, marinade 30 minutes. Meanwhile prepare mango and bell peppers. Soak 8 bamboo skewers in water. Thread alternating drained beef, mango and bell pepper on skewers. (Do not end with mango as mangoes are slippery and slide off the skewer). Grill satays over high heat about 10 minutes, turning and basting often, or till desired doneness. Line a platter with lettuce. Place satays on it. Serve piping hot.

*Baking soda will tenderize meat in a short time. This dish is vibrant in colors.

Pair with Robert Mondavi Private Selection Cabernet Sauvignon

SERRANO-ORANGE PAINTED PORK SKEWERS WITH CHERRIES & ASPARAGUS
Leah Lyon
Ada, OK
Serves 4

Ingredients:
2 cups Robert Mondavi Private Selection Merlot
1 1/2 lbs. pork tenderloin, cut into 1 inch cubes
1 Serrano chile, seeded and minced
1/3 cup frozen orange juice concentrate
1/3 cup orange blossom honey (or other honey)
4 tbsp. red wine vinegar
1/2 tsp. minced garlic
32 sweet red cherries, pitted (about 1/4 lb.)
8 large asparagus stalks, trimmed, tips removed, cut into 1-inch pieces and pre-blanched for 3 minutes
Salt and pepper to taste
Oil for grill
8, 8-inch stainless steel skewers or bamboo skewers soaked in water

Directions:
Marinate pork cubes in Robert Mondavi Private Selection Merlot for 30 minutes, allowing to come to room temperature. While marinating, combine minced serrano, orange juice concentrate, honey, vinegar, and garlic. Add salt and pepper to taste. Stir in cherries. Set aside. Coat grill with oil and bring to high heat. Alternate pork, marinated cherries, and asparagus pieces on skewers, using 4-5 pieces of pork on each skewer. Grill skewers 3-4 minutes each side, brushing often with the orange honey mixture.

Pair with Robert Mondavi Private Selection Cabernet Sauvignon or Merlot

GREEN MOUNTAIN MAPLE PORK & PEACH SKEWERS
Lisa Keys
Middlebury, CT
Serves 4

Ingredients:
4 boneless center cut pork chops, cut 1-inch thick
2 teaspoons garlic-pepper seasoning
1/4 cup real maple syrup
1/4 cup Robert Mondavi Private Selection Chardonnay
2 peaches, cut into bite-size pieces
1 sweet onion, cut into bite-size pieces
Hot cooked couscous
Fresh herbs for garnish

Directions:
Note: if using bamboo skewers soaked them in 1 cup of chardonnay for 30 minutes prior to use.

Rub pork all over with garlic-pepper seasoning. Cut chops into bite-size pieces and place in a glass utility dish. Blend maple syrup and Robert Mondavi Private Selection Chardonnay. Pour over pork and let marinate for 15 minutes. Drain marinade into a small saucepan and bring to a boil; cook 1 minute. Alternate pork with pieces of peach and onions on skewers. Grill over moderate for about 10 minutes, turning occasionally and brushing with marinade. Serve over couscous. Garnish with fresh herbs.

Pair with Robert Mondavi Private Selection Chardonnay

CHICKEN RED CURRENT KABOBS
Dale Gallis
Rocky River, OH
Serves 6-8

Ingredients:
8 oz red currant or lingonberry jelly
1/2 cup orange juice
2 Tbs. minced fresh garlic
2 Tbs. worcestershire
2 Tbs. olive oil
1 Tbs. coarse ground pepper
Dash hot sauce or hot pepper oil to taste
4 skinless, boneless chicken breasts
2 red bell peppers, seeded
1 large sweet onion
2 large portobella mushrooms

Directions:
(Note: *if using wooden skewers, soak in water for 15 minutes before assembling

Combine marinade Ingredients in a large bowl; Whisk together well. Chop the chicken, peppers, onion, and mushrooms into larger, skewer-sized chunks. Combine kabob items with marinade, refrigerate and cover for minimum of 30 minutes, maximum 3 hrs. Skewer ingredients and grill. While kabobs are grilling, reduce down leftover marinate in pan until thick (create demiglaze). Use this to drizzle/pour over kabobs with transferred to plate.

Pair with Robert Mondavi Private Selection Fume Blanc or Pinot Noir

VERY GINGER ROSEMARY SALMON KEBAB SALAD
Diane Sparrow
Osage, IA
Serves 4

Ingredients:
1 ½ pounds skinless salmon fillets
3 tablespoons olive oil
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
½ cup Robert Mondavi Private Selection Fume Blanc
1 tablespoon chopped fresh rosemary
2 teaspoons grated fresh ginger
¼ cup ginger preserves
3 tablespoons chopped sushi style pickled ginger
6 cups baby arugula or mixed baby greens

Directions:
Cut the salmon fillets into 1" cubes. Place in a bowl. Soak 8 wooden skewers in water. Combine the olive oil, soy sauce, lemon juice, ¼ cup of the Mondavi Private Selection Fume Blanc, rosemary and fresh ginger in a small bowl. Pour half of the mixture over the salmon cubes, reserving the other half. Marinate for ½ hour, turning occasionally. Preheat the grill for direct medium-high grilling. Thread the skewers with the salmon cubes. Heat the ginger preserves with the remaining ½ cup of Robert Mondavi Fume Blanc. Place the salmon on the preheated grill and cook for 6 minutes, turning often. Brush with the preserve mixture and continue to cook for an additional 2 - 4 minutes, turning and brushing with mixture, coating all sides. Place some of the baby greens on each serving plate. Top each serving with two salmon kebabs. Drizzle with the reserved olive oil mixture. Top with chopped picked ginger.

This is a delicious, light supper. It is perfect for lingering with friends over a glass of Robert Mondavi wine.

Pair with Robert Mondavi Private Selection Fume Blanc or Chardonnay

GINGERED CHICKEN SKEWERS WITH FRUIT
Heather Byrne
Rochester, NY
Serves 4-6

Ingredients:
Four to six (4-6) boneless chicken breasts, cut into one inch cubes
1 cup pineapple cubes, fresh or prepared
2 bananas, peeled and sliced into one inch pieces
4 peaches, pitted and sliced into one inch pieces
1/2 cup butter, melted
2 Tbsp. grated ginger
2 Tbsp. orange juice
1 Tbsp. orange zest
4 Tbsp. brown sugar
2 Tbsp. orange liqueur, optional

Directions:
In a bowl, mix butter, sugar, juice, zest, ginger and liqueur (if using) until sugar is completely dissolved. Thread chicken on skewers alternating with fruit as desired. Skewer banana slices through the sides, not through the center of the fruit. Brush skewered chicken and fruit with sugar mixture and place on grill. Grill for six to eight minutes, basting with sugar mixture and turning frequently. Remove when chicken is done and fruit begins to brown and is totally heated.

If using metal skewers, spray lightly with cooking spray. If using wood skewers, soak in water before using.

Pair with Robert Mondavi Private Selection Chardonnay or Zinfandel