I was part way into making the recipe for Pacific Crab Salad from the California Winemakers book circa 1963 for last night’s dinner, when 2 things occurred to me.  One was they didn’t have the selection in the grocery stores of pre-made ingredients back then, and the other was they felt wine had to go IN to each recipe, whether it improved the concoction or not.

I found myself making seafood cocktail sauce with white wine in it for this salad.  I had a container of lovely seafood cocktail sauce in the fridge already that I had bought at Smart & Final.  So here’s my amended recipe, replacing the first 7 ingredients (chili sauce, horseradish, lemon juice, garlic, green onion and dill) with 1/2 cup of store bought cocktail sauce.  Put the 1/2 cup white wine the recipe tells us to put in the sauce, in a glass and drink it.  Toss the crab with the sauce, put on a bed of lettuce and garnish with hard cooked egg wedges, tomatoes, and black olives.  Serve with crusty bread and some more crisp white wine.  I used Hawk Watch 2009 Vortex.

I skipped cooking lunch for my friend Vivianne today as I’d planned, and took her to Jeremy’s on the Hill in Wynola.  This is a lovely high-end gourmet restaurant at a small widening in the road on the way to Julian.  I had their Lobster Bisque and a Julian Apple & Candied Walnut Salad.  I’m making the Baked Chicken Californian for dinner this evening from the antique cookbook.  It calls for 1/4 cup of California Sherry which I plan to put in the recipe, as well as an equal amount in the cook’s wine glass.

Au revoir mes amis,