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OK, so Red Stripe bottles aren't festooned with awards from beer competitions. But this light brew from Jamaica, popular throughout the islands, is fresh and friendly and perfect with - you guessed it - fiery jerk chicken or jerk pork. The Rooster just happens to have a recipe, so heat up the barbecue, mon, put on a Bob Marley CD and ice up the Red Stripe, this month's featured brew.

Seed and chop a half dozen or more scotch bonnet peppers (wear gloves when handling). Chop one bunch of scallions, green and white parts. Halve two shallots, chop one small onion and 2 cloves of garlic. Toss in a bowl and mix with 1 tbs. grated ginger; 2 tsp. chopped fresh thyme; 2 tsp. allspice; 3 tbs. canola oil; 3 tbs. soy sauce; 3 or more tbs. fresh lime juice; 2 tbs. brown sugar; 2 tbs. salt; one tsp. pepper and one cup water. Mix together and use as a marinade for pork (6 hrs.); chicken (3 hrs.) or fish (one hour), then grill away.

Did you know?
Red Stripe beer was enjoyed by Tom Cruise and his cohorts in The Firm. The brew has been around since about 1934; in 1993 Guinness, famed for its stout, bought Red Stripe.


HOGUE Cellars Cabernet-Merlot and Chardonnay The fruit-forward characteristics are the defining qualities of these wines from the Columbia Valley in Washington State. The 1999 Cabernet-Merlot is a wonderful purple-red color. It has aromas of cherry, tobacco, leather, and licorice. There is also a top note of chocolate behind the fruit. Flavors of vanilla, fruit, and spice are complemented by a medium-rich feel and structure. The 1999 Chardonnay has a classic balance of the aromas of apple, poached pear, and toasty-oak. The rich flavors in this wine have ripe apple, honey, and creamy nuances. This Chardonnay's natural acidity and bright fruit flavors make it a great match with most any food. Both a great value at only $9.99 per bottle.		Welcome to our newly redesigned newsletter and soon to be launched website! Through our website you will be able to access our archived newsletters, recipes, check our wine of the month, research wines and beers, learn about our tastings and other specials. We will aim to educate and inform and hope that you will come back to visit us online often. This month, we introduce our Rooster Wine and Beer Guys. We'd like YOU to help us name these guys. If we select your suggestion, you'll be the proud owner of a 2002 Little Rooster Liquor T-Shirt. Send your suggestions via e-mail. Remember to also e-mail us with questions, comments, special order requests, and for estimates on supplies for your next party or event. Remember, we'll deliver within our area on the day of your event for larger orders. We just confirmed a beer tasting for Saturday July 20 from 5-7 p.m. There will be reps. on hand from Buzzard's Bay Brewery in Massachusetts to taste their Golden Ale, Pale Ale, and Lager. Happy Summer to all and we look forward to hearing from you and seeing you upon your visit to the store.
		*12 Pack Bottles* Harpoon SummerÖ$11.98 HeinekenÖ$11.98 Amstel Light Ö. $11.98 Rolling RockÖ$8.87 Corona & Light... $11.98 Sam Adams & Light...$11.98 *New Malt Beverages - 6 Packs* Skyy Blue …$7.55 Bacardi Silver … $7.26 Sauza Diablo …$6.98 Capt. Morgan Gold …$6.98 *NEW Beer Products!* Sierra Nevada Summer 6pk... $6.98 Otter Creek Summer Ale 6pk... $6.98 Harpoon Summer 6pk... $6.98
Fri. 7/12 4:30-7:30 pm - Wine of the Month! - HOGUE Cellars 1999 Cabernet-Merlot and 1999 Chardonnay Fri. 7/19 4:30-7:30 pm - Canaletto "Winemaker's Selection" - 1999 Pinot Grigio and 1997 Montepulciano D'Abruzzo Fri. 7/26 4:30 - 7:30 pm - Indigo Hills Cabernet Saugivnon, Merlot, and Chardonnay		OK, so Red Stripe bottles aren't festooned with awards from beer competitions. But this light brew from Jamaica, popular throughout the islands, is fresh and friendly and perfect with - you guessed it - fiery jerk chicken or jerk pork. The Rooster just happens to have a recipe, so heat up the barbecue, mon, put on a Bob Marley CD and ice up the Red Stripe, this month's featured brew. Seed and chop a half dozen or more scotch bonnet peppers (wear gloves when handling). Chop one bunch of scallions, green and white parts. Halve two shallots, chop one small onion and 2 cloves of garlic. Toss in a bowl and mix with 1 tbs. grated ginger; 2 tsp. chopped fresh thyme; 2 tsp. allspice; 3 tbs. canola oil; 3 tbs. soy sauce; 3 or more tbs. fresh lime juice; 2 tbs. brown sugar; 2 tbs. salt; one tsp. pepper and one cup water. Mix together and use as a marinade for pork (6 hrs.); chicken (3 hrs.) or fish (one hour), then grill away. Did you know? Red Stripe beer was enjoyed by Tom Cruise and his cohorts in The Firm. The brew has been around since about 1934; in 1993 Guinness, famed for its stout, bought Red Stripe.
1/2 cup soy sauce 1/2 cup sake 1/4 cup (packed) dark brown sugar 3 tablespoons minced peeled fresh ginger 1 tablespoon balsamic vinegar 4 garlic cloves, crushed 1 2-pound flank steak 1 pound asparagus, trimmed, cut into 1 1/2-inch lengths 3 tablespoons peanut oil 2 red bell peppers, cut into 1-inch-wide strips 1 1/2 pounds crimini mushrooms, halved, each half cut crosswise into 1/4-inch-thick slices 4 green onions, cut into 1-inch lengths 2 teaspoons cornstarch Combine first 6 ingredients in 13x9x2-inch glass baking dish. Add meat. Cover and refrigerate at least 2 hours and up to 1 day. Let stand at room temperature 1 hour before continuing. Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool. Drain again. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Add red bell pepper strips and sauté 3 minutes. Add crimini mushrooms and sauté until mushrooms are soft, about 5 minutes. Add green onions and asparagus and sauté until vegetables are tender, about 2 minutes longer. Transfer vegetables to serving platter. Tent with foil to keep warm. Heat remaining 1 tablespoon peanut oil in same skillet over high heat. Remove steak from marinade; reserve marinade. Add steak to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to cutting board. Tent with foil and let stand 5 minutes. Meanwhile, place reserved marinade in small saucepan. Whisk in cornstarch. Whisk over high heat until sauce thickens and boils, about 3 minutes. Remove sauce from heat. Season sauce to taste with salt and pepper. Cut steak across grain on diagonal into 1/2-inch-thick slices. Arrange steak slices atop vegetables on platter. Spoon some of sauce over meat and vegetables. Serve, passing remaining sauce separately. Serve with a glass of fruity Zinfandel such as Pedoncelli Mother Clone or Rancho Zabaco Heritage Vines. Makes 6 servings.