1 quart buttermilk Kosher salt 2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce 2 chickens (3 to 4 pounds each), cut up into 8 pieces each 3 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 2 teaspoons cayenne pepper Freshly ground black pepper Peanut oil, for deep-frying Honey-Pink Peppercorn Sauce, recipe follows 1 cup honey 2 teaspoons pink peppercorns, toasted and coarsely chopped Grated zest of 1 lime Juice of 2 limes Kosher salt and freshly ground black pepper Instructions: Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken and turn to coat. Stir together the flour, garlic and onion powders, paprika and cayenne in a large baking dish. Season generously with salt and pepper. Pull the chicken out of the buttermilk, gently shaking off any excess liquid. Dredge the pieces a few at a time in the flour mixture and pat off any excess. Then dip back into the buttermilk and allow any excess to drain off. Dredge again in the seasoned flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats. Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet . Put the skillet over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time, and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Drizzle the fried chicken with the Honey-Pink Peppercorn Sauce. Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24988,"Seared Salmon or Pan-Fried Snapper with Saute Vegetables and a Drizzle of Lemon Butter Sauce 4 salmon fillets, (6 to 8 ounces each) Essence, recipe follows 3 tablespoons olive oil
4 red snapper fillets, (6 to 8 ounces each) 1/2 cup flour 1/2 cup vegetable oil 4 cups julienne assorted vegetables, such as zucchini, yellow squash, red cabbage, red onions, carrots, or shiitakes Salt Finely ground white pepper 1 cup Lemon Butter Sauce, recipe follows Garnish: chopped parsley 1 dash Worcestershire sauce 1 cup dry white wine 1 dash hot pepper sauce 1/2 cup heavy cream 3 lemons, peeled and quartered 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature 2 tablespoons minced garlic 1 tablespoon finely chopped fresh parsley 1 tablespoon minced shallots 1 teaspoon salt 3 turns freshly ground black pepper 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Either season the salmon with Essence. Or, season both the snapper and flour with Essence. Dredge the snapper in the seasoned flour, coating completely. In one large stainless saute pan, heat 2 tablespoons of the olive oil. In another large stainless saute pan, heat the vegetable oil. Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side. Add the snapper to the second saute pan, pan-frying for 3 to 4 minutes on each side. In a large nonstick pan, over medium heat, heat the remaining tablespoon of olive oil. Add the vegetables. Season with salt and pepper. Saute for 3 to 4 minutes. To serve, spoon the 1/4 cup of sauce in the center of each plate. Spoon the vegetables in the center of the sauce. Lay the fillets on top of the vegetables. Garnish with parsley. Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use. Combine all ingredients thoroughly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24989,"Pizza Chipchos 10 cups ruffled potato chips 1 1/2 cups shredded mozzarella
1/2 cup pizza sauce
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/4 cup diced red onion
15 slices pepperoni, quartered
Pinch red pepper flakes
Instructions: Preheat the broiler. Place one-third of the potato chips in a baking dish. Layer one-third of the mozzarella, pizza sauce, green peppers, red peppers, red onions, pepperoni and a pinch of red pepper flakes evenly over the top. Add half of the remaining chips in another layer on top, and then evenly layer half of the remaining cheese, sauce, vegetables and pepperoni. Finish with the remaining chips followed by the remaining ingredients. Broil just until the cheese melts. Serve warm. ","[Chardonnay, Chianti, Zinfandel, Tempranillo]" 24990,"Fruitcake Biscotti 2/3 cup dried cranberries 2/3 cup roughly chopped dried figs 2/3 cup diced candied orange peel 1/3 cup red candied cherries, quartered 1/3 cup green candied cherries, quartered 3/4 cup plus 2 tablespoons bourbon 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 stick unsalted butter, at room temperature, plus more for your hands 1 cup packed dark brown sugar 2 large eggs 1 cup walnuts, roughly chopped 1 cup confectioners' sugar Instructions: Toss the cranberries, figs, orange peel, red and green cherries and 3/4 cup bourbon in a bowl. Cover and let soak 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, cloves and nutmeg in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light, 1 to 2 minutes. Beat in the eggs one at a time. Reduce the mixer speed to low; beat in the flour mixture until combined, then beat in the walnuts and dried fruit mixture (the dough will be sticky). Butter your hands and divide the dough in half. Shape each half into a 4-by-12-inch log on a separate baking sheet. Bake, switching the pans halfway through, until the logs are golden around the edges, 35 minutes. Let cool 15 minutes on the baking sheets. Reduce the oven temperature to 300 degrees F. Transfer the logs to a cutting board. Using a serrated knife, slice crosswise into 1/2-inch-wide pieces. Arrange the slices cut-side down on the baking sheets. Bake, switching the pans and flipping the biscotti halfway through, until browned and crisp, about 1 hour. Transfer to racks to cool completely. Whisk the confectioners' sugar and the remaining 2 tablespoons bourbon in a bowl; drizzle on the biscotti. Let set 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24991,"Herbed Tuna Steaks 3 sprigs rosemary, leaves stripped 6 sprigs thyme, leaves stripped 3 scallions 3 tablespoons extra-virgin olive oil 2 1-pound center-cut tuna steaks (about 1 inch thick) Kosher salt and freshly ground pepper Instructions: Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil. Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours. Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 24992,"Tropical Oatmeal Smoothie 1/2 cup old-fashioned rolled oats 1 small banana, peeled and broken into 4 pieces 1 1/2 cups plain unsweetened coconut milk beverage Juice of 1/2 small lemon (about 1 tablespoon) 1/2 teaspoon pure vanilla extract Kosher salt 3/4 cup frozen unsweetened mango cubes 3/4 cup frozen unsweetened pineapple cubes Fresh pineapple wedges, for garnish Instructions: Add the oats to a blender, cover and blend to a fine powder. Add 2 ice cubes, banana, coconut milk, lemon juice, vanilla and 1/8 teaspoon salt, cover and blend until smooth. Add the mango and pineapple, cover and blend until smooth, at least 1 minute. Pour the smoothie into two large chilled glasses and garnish with a pineapple wedge. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 24993,"Hellraisin' Wild Boar-Wrapped Wild Boar 4 tablespoons brown sugar 2 to 4 tablespoons paprika 2 tablespoons sea salt 2 tablespoons black pepper 2 tablespoons dry mustard 1 to 2 tablespoons ground cumin 1 tablespoon cayenne pepper 1/2 to 1 tablespoon chili powder 1 boar shoulder or loin, size varies 1 pound boar bacon Toothpicks Instructions: Add coals to one half of covered grill. Allow coals to burn and whiten, producing an even heat with no flame. Place all rub ingredients in bowl and mix. With slightly moistened boar shoulder in pan, pat rub (with dry hands) on non-fatty side of boar shoulder. Be sure to coat all surfaces liberally, even fat and folds. Boar is lean and dries easily in heat. Rub will act as a seal, locking in moisture. Turn shoulder fat side down and lay bacon strips lengthwise across non-fatty side, pinning them to the shoulder with toothpicks at center and ends, ensuring even coverage of the meat surface. Any remaining bacon can be added to the ends. Place shoulder on empty side of grill, bacon side up, and close cover. Cook until internal temperature of pork reaches at least 160 degrees F, roughly 10 hours, depending on size of shoulder. A slow-cooked, well-sealed shoulder should pull apart with tongs. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 24994,"Crispy-Skin Salmon Provencal with Charred Red Cabbage Salad 4 tablespoons Dijon mustard Four 4-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper 4 teaspoons dried herbes de Provence
1 tablespoon olive oil
2 tablespoons unsalted butter
Juice of 1/2 lemon
Charred Red Cabbage Salad, recipe follows 1/4 cup canned crispy fried onions
1/4 head red cabbage, stem intact, cut into thick slices 1/2 yellow onion, peeled, root end intact, cut into wedges
3 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup your favorite olives, pitted and halved
1 jarred roasted red pepper, julienned
1 orange, supreme (peel cut away and segments cut free from the pith) along with collected juices
1/2 lemon, juiced
Instructions: Brush 1 tablespoon Dijon all over the flesh side of each piece of salmon, then sprinkle each with salt, pepper and 1 teaspoon herbes de Provence. Heat a large nonstick pan over medium heat and add the olive oil. Place the salmon in the pan skin-side down and let it sizzle until the skin is golden brown and crispy, 6 to 7 minutes. Gently flip with a fish spatula. Add 1 tablespoon butter to the pan and let the salmon cook until the flesh is golden brown and the internal temperature is 130 degrees F, 2 to 3 minutes more. Add the remaining 1 tablespoon butter and the lemon juice, then remove from the heat. Serve the salmon on top of the Charred Cabbage Salad. Spoon the lemon pan sauce over the salmon and garnish with the crispy onions. Preheat the grill or a grill pan for cooking at high heat. Drizzle the cabbage and onion liberally with olive oil. Sprinkle with salt and pepper. Grill the cabbage and onion until the cabbage is slightly wilted and super charred and the onion is soft and charred, about 5 minutes per side. Remove from the grill and set aside to cool until cool enough to handle. Remove the stems of the cabbage and roughly chop the cabbage; transfer to a medium bowl. Roughly chop the onion and add to the bowl along with the olives, red pepper, orange segments and juice, lemon juice, olive oil and salt and pepper. Toss to combine and adjust seasoning if necessary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 24995,"Creme Anglaise Ice Cream 4 egg yolks 1/2 cup sugar 1 teaspoon cornstarch 1 3/4 cups scalded milk 1 teaspoon pure vanilla extract 1 1/2 teaspoons Cognac Seeds of 1/2 vanilla bean, optional Instructions: Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble! Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 24996,"Southern Peach Julep Fresh mint leaves, for muddling 1 ounce bourbon
1 ounce peach puree
1 ounce Simple Syrup, recipe follows 1/2 ounce Southern spiced whiskey
1/2 ounce fresh lemon juice 1 ounce champagne
1 peach slice, for garnish 1 cup sugar Instructions: Add some mint leaves to a cocktail shaker and muddle briefly. Add the bourbon, peach puree, Simple Syrup, spiced whisky and lemon juice to the shaker, add large ice and shake vigorously. Add the champagne and tumble roll once to mix the champagne throughout. Strain over fresh ice in a highball glass, garnish with a peach slice and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 24997,"Braised Veal with Rice: Reisfleisch 2 pounds veal shoulder 3 tablespoons oil 2 onions, chopped 3 cups veal stock 3 tablespoons sweet Hungarian paprika 2 teaspoons ground cumin 6 cloves garlic, minced Cayenne pepper, to taste 1 bay leaf Salt and freshly ground black pepper 1 1/2 cups long grain rice 2 red bell pepper, cored, seeded, peeled and diced 6 cornichons, coarsely chopped 1 teaspoon minced fresh marjoram 1 teaspoon minced parsley 1 teaspoon minced chives Freshly grated Parmesan Butter lettuce Pumpkinseed oil Balsamic vinegar Salt and freshly ground pepper Instructions: Cut the veal into thin slices, the size of a silver dollar. In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper. Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons. Serve hot and sprinkle with fresh herbs and grated Parmesan. Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper. ","[Barolo, Barbaresco, Rioja Reserva, Syrah/Shiraz]" 24998,"Turkey and Fall Vegetable Pot Pie 5 tablespoons unsalted butter 2 tablespoons olive oil 1 pound ground dark meat turkey 1 teaspoon fennel seeds 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried sage 1 teaspoon dried thyme Kosher salt and freshly ground black pepper 1 pound white button mushrooms, sliced 1/4-inch thick 1 onion, diced small 3 cups shredded Brussels sprouts 3 cups peeled and diced sweet potato 1/4 cup all-purpose flour 3 cups low-sodium chicken broth 1 cup heavy cream One 14-ounce package frozen puff pastry, defrosted 1 large egg, lightly beaten Instructions: Preheat the oven to 375 degrees F. Use 1 tablespoon of the butter to grease a 9-by-13-inch baking dish. Set the dish on top of a sheet pan and set aside. In a large saut pan over medium heat, heat 1 tablespoon of the olive oil until shimmering. Add the turkey and cook, breaking up any larger pieces, until almost fully browned, about 5 minutes. Add the fennel, garlic powder, onion powder, sage, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine, cook for another 1 to 2 minutes, and then remove the turkey from the pan to a plate. Add the remaining tablespoon olive oil to the pan along with the mushrooms. Cook until browned and their water has released, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper. Transfer the mushrooms to the plate with the turkey. Add the remaining 4 tablespoons butter to the pan and cook until melted and starting to bubble. Add the onions and cook until translucent and lightly browned, about 5 minutes. Stir in the Brussels sprouts and sweet potatoes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook until the sweet potatoes start to soften and the sprouts start to wilt, 4 to 6 minutes. Add the flour and cook, stirring to cook out the rawness, about 1 minute. Add the broth and scrape up the browned bits at the bottom of the pan. Add the heavy cream and simmer until slightly thickened, 8 to 10 minutes. Adjust the seasonings. Return the turkey and mushrooms to the pan and stir to combine. (If your pan is too small, you can also pour the sauce into the prepared baking dish and stir in the turkey and mushrooms.) Transfer the mixture to the prepared baking dish. Top the baking dish with the sheet of puff pastry, allowing the sides to hang over the edge of the dish. Using a pastry brush, brush the egg wash all over the top of the pastry. Use a paring knife to cut vents in the top of the pastry. Bake until the pastry is puffed and golden brown, 40 to 50 minutes. Remove from the oven and let stand for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 24999,"Orzo with Roasted Vegetables 1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo or rice-shaped pasta 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 scallions, minced (white and green parts) 1/4 cup pignolis (pine nuts), toasted 3/4 pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into julienne Instructions: Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25000,"Chicken Confit and Asparagus with Pasta Rags 1 tablespoon olive oil 8 ounces asparagus, blanched, cut into 2-inch pieces 2 tablespoons minced shallots 1 tablespoon minced garlic 2 cups shredded chicken confit Salt and ground black pepper 1 pound pasta rags, cut into 2-inch pieces, cooked al dente 3 tablespoons extra-virgin olive oil 1/2 cup grated Parmigiano-Reggiano, plus 1/4 cup for garnish 2 tablespoons chopped chives, plus 2 tablespoons for garnish Bottle white truffle oil, to drizzle Instructions: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the asparagus, for about 5 minutes. Add the shallots and garlic, and saute for 3 minutes. Add the chicken and continue to saute for 2 to 3 minutes. Season with salt and pepper. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin olive oil and cheese. Fold in the chicken and asparagus. Add the chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with 1/4 cup cheese, 2 tablespoons chives and a drizzle of truffle oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25001,"SkyMeal's Star-Cut Polenta Cakes 2 cups water Kosher salt 3/4 cup coarse-ground cornmeal 2 tablespoons unsalted butter Freshly ground black pepper 1/2 cup grated Parmesan 1 medium carrot, grated 1/2 medium zucchini, grated 1 tablespoon diced red onion, sauteed SkyMeals Yogurt Dip, recipe follows 1 cup low-fat yogurt 1 1/2 tablespoons chopped scallions 1 1/2 tablespoons chopped dill 1 teaspoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper, as needed Kosher salt and freshly ground black pepper, as needed Instructions: In a large pot, bring 2 cups of water and a pinch of salt to a boil. Reduce heat and slowly pour in cornmeal, stirring constantly. Cook, stirring occasionally, until the polenta pulls away from the sides of the pot and is thick and lump free.
Stir in the butter and season with salt and pepper, to taste. Stir in the Parmesan and vegetables.
Press the polenta into a small parchment paper-lined pan, to the desired thickness and chill in the refrigerator.
Preheat oven to 300 degrees F. Using a star cookie cutter, cut polenta into stars and arrange them on a greased cookie sheet.
Bake shapes for 10 minutes until lightly browned. Let cool, pack, and serve with the yogurt dip.
Combine ingredients and mix well. Chill and pack.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25002,"Cornish Hen and Chestnut stew 1 stick celery, chopped (choose a head of celery with decent leaves, which you can use as decoration) 1 small leek, greens trimmed, bulb split, rinsed and chopped 1 carrot, peeled and chopped 1 onion, chopped 2 cloves garlic, minced 3 cups red wine 16 very thin slices streaky bacon 4 Cornish hens, halved (or 8 chicken thighs) 2 tablespoons olive oil 1 1/2 teaspoons all-purpose flour 12 pearl onions, peeled 2 sticks celery, chopped diagonally 2 tablespoons port 2 tablespoons red currant jelly 1 cup heavy cream 2 tablespoons butter 1 1/2 teaspoons caster sugar* 1 small tin cooked chestnuts (not puree) Instructions: To marinate the meat: Combine the celery, leek, carrot, onion, celery, and wine in a large bowl. Wrap 2 slices of bacon around each half-hen then secure with a toothpick or kitchen string. Put the hens in the marinade, cover and refrigerate overnight. Preheat the oven to 325 degrees F To begin the stew: Remove the hens from the marinade and blot them dry with paper towels. Strain the marinade into a bowl and reserve. Reserve the vegetables separately. Heat the oil in a heavy casserole over medium-high heat. Working in batches, brown the Cornish hens on all sides, about 15 minutes per batch. Set the browned birds aside and add the reserved marinated vegetables to the pot. Turn the vegetables once or twice in the oil then sprinkle them with the flour. Cook, stirring frequently until the flour smells toasted, about 3 minutes, then add the reserved marinade. Bring the marinade to a boil. Reduce the heat to medium-low. Return the Cornish hens to the pot, cover, and braise in the oven until the hens are well-cooked, about 45 minutes. Meanwhile, prepare the vegetables. Bring a large pot of salted water to a boil over high heat. Cook the onions until they are just tender, about 7 minutes, then remove them with a slotted spoon. Add the celery to the pot and cook until it too is tender, about 3 minutes. Refresh the celery in ice water. Set the celery and onions aside. Finishing the stew: When the Cornish hens are ready, transfer them to a serving plate and remove the toothpicks or string. Strain the braising liquid through a fine sieve. Pour the strained liquid into a large skillet and warm over low heat. Stir in the port, the red currant jelly and the cream. Keep the sauce warm over low heat. Melt the butter with the sugar in a medium skillet over medium-high heat. Add the onions, chestnuts and celery pieces. Glaze the vegetables, turning them over in the caramel for 2 to 5 minutes. To serve, spoon sauce over the Cornish hens then surround with glazed vegetables. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 25003,"Champagne Sabayon on Top of Milk Chocolate Sauce and Fresh Berries 6 egg yolks 1 cup sugar 1 1/2 cups Champagne 4 ounces milk chocolate sauce 2 ounces heavy cream 1 cup mixed fresh berries 3 sugar cookies, pre-made Instructions: To make the Champagne sabayon, put the egg yolks, sugar, and Champagne in a medium stainless steel bowl. Whisk over barely simmering water (145 degrees F) until mixture begins to thicken. When it has tripled in volume, and falls in ribbons into the bowl, remove it from the water. Place the bowl on a cool surface and continue to whisk until the sabayon has cooled slightly. While the sabayon is cooling, heat the milk chocolate sauce in a small sauce pot over low heat. Slowly incorporate the heavy cream until smooth. Mix the chocolate with the fresh berries and pour into a martini glass. Serve the sabayon over the chocolate/berry mixture and garnish with sugar cookies. ","[Bubbly sparkling wines such as Prosecco, Cava, or Asti]" 25004,"Walking Fish Tacos with Crunchy Cabbage Slaw and Cilantro Dressing 1 1/4 cups sour cream 2 cloves garlic, minced
1 jalape?o, seeded and finely chopped
1 lime, juiced 1/2 bunch cilantro (1 cup), leaves finely chopped, plus more for serving
Kosher salt and freshly ground black pepper 1 lime, juiced 1/2 red cabbage, thinly sliced
1/2 red onion, thinly sliced
1 tablespoon olive oil
2 teaspoons sugar
Kosher salt 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour
1 large egg 1 1/4 cups panko breadcrumbs
3 fillets walleye or trout (about 12 ounces total), patted dry
Flavorless oil, like canola or vegetable, for frying
Four 2-ounce bags salt and vinegar potato chips (store-bought or filled yourself) Yogurt or sour cream, lime wedges, sliced avocado, jalape?o slices (optional), fresh cilantro, for serving Instructions: For the cilantro lime sour cream: Combine the sour cream, garlic, jalape?o, lime juice, cilantro, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside. For the red cabbage slaw: Combine the lime juice, cabbage, onion, oil, sugar and 1/2 teaspoon salt in a large bowl and massage for 2 minutes to soften the cabbage and distribute all ingredients evenly. For the fish: Mix the cayenne, cumin and paprika with 1/2 teaspoon salt and a few turns of pepper in a dish and sprinkle all over the fish. Put the flour in a shallow dish and season with a pinch of salt and pepper. Beat the egg with 1 tablespoon water in another shallow dish, then put the breadcrumbs in a third shallow dish and season with salt and pepper.
Coat the fish all over in the flour and then the egg and then the breadcrumbs.
Heat a large skillet over medium-high heat and add a thin layer (about 1/4 cup) of oil. Fry the fish until golden and crispy, 4 to 6 minutes per side. Transfer to a cutting board and chop into strips. To serve: Fill paper bags with chips (or open small bags of store-bought ones) and crush them coarsely. Top with a big plop of cilantro-lime sour cream, some fish, a squeeze of lime, slaw, avocado, jalape?os and a pile of fresh cilantro. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 25005,"Hasselback Sweet Potatoes 4 medium sweet potatoes 1 tablespoon unsalted butter, melted 1 teaspoon olive oil 1 teaspoon finely chopped fresh thyme leaves 1 garlic clove, finely grated on a microplane Kosher salt and freshly ground black pepper 1/3 cup nonfat Greek-style yogurt 1 scallion, white and green parts chopped Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.
Per serving: Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 260 milligrams ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25006,"Garlic and Lavender Crusted Beef Tenderloin 1 (5 pound) beef tenderloin, cleaned and trimmed 10 tablespoons olive oil Kosher salt and fresh ground pepper, to taste 1/2 carrot, cut into medium sized pieces 3 pearl onions,peeled 1/2 stalk celery, cut into medium sized pieces 8 garlic cloves, minced 3 tablespoons fresh thyme 3 tablespoons fresh rosemary 3 tablespoons fresh lavender 8 tablespoons Dijon mustard 3 tablespoons pink peppercorns, crushed Red wine sauce (recipe follows) 1-ounce shallots, minced 1-ounce garlic, minced 1/2 carrot, cut into small dice 1/2 celery stalk, cut into small dice 2 cups red wine 2 sprigs of thyme 1 quart veal stock, (chicken or beef can be substituted) 1 tablespoon olive oil 3 ounces pearl onions. Peeled 8 ounces crimini mushrooms, quartered 2 ounces unsalted butter Salt and pepper, to taste Instructions: Preheat oven to 450 degrees. Rub beef with olive oil, salt and black pepper. Brown on all sides in a large non-stick pan over high heat. Place beef on a wire rack in roasting pan. Place vegetables on bottom of pan. Mix all herbs in a bowl with the crushed pink peppercorns. Brush the tenderloin on all sides with Dijon mustard. Place herb mix on all sides of the tenderloin. Roast for 40 to 45 minutes, medium rare. Internal temperature is 125 degrees. Transfer to platter and let rest for 10 minutes. Then slice and serve with Red Wine Sauce.; FOR SAUCE: Sweat vegetables in olive oil until deep brown in color. Add red wine and reduce by 75 percent. Add stock and reduce by 30 percent. Strain through a fine-mesh strainer and reserve. In a separate pan heat olive oil and caramelize pearl onions until golden. Add quartered mushrooms and continue cooking until mushrooms wilt. Add red wine sauce and bring to a boil. Season to taste with salt and pepper. Finish sauce with 2 ounces of unsalted butter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25007,"HG Hot Couple: Onion Goodness Burgers 1 1/4 pounds lean ground turkey 1 (1-ounce) packet dry onion soup/dip mix Instructions: In a large bowl, combine turkey with onion soup/dip mix. Mix thoroughly with your hands. (Don't be squeamish-it's the easiest way!) Evenly and firmly form the mixture into 5 patties. Bring a grill pan sprayed with nonstick spray to medium-high heat. Place the burgers in the pan, working in batches as needed. Cover and cook until cooked through, about 6 minutes per side. Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25008,"Chicken Saltimbocca 6 boneless, skinless chicken breast halves, trimmed of fat and membranes 24 fresh sage leaves, stems removed 6 slices prosciutto 1 Tbs. olive oil 2 Tbs. dry oloroso sherry Instructions: Rinse and pat dry chicken breast halves and place them smooth-side up on a work surface. Place four sage leaves at an angle atop each chicken breast half, spacing them evenly for a uniform, striped look. Carefully center a prosciutto slice atop the chicken breast widthwise, covering sage leaves, and wrap the slice around, securing it in back with toothpicks. In a nonstick skillet, heat olive oil on medium. Place chicken breasts sage-side down in pan, cover and cook 10 minutes. Turn chicken breasts and continue cooking, uncovered, until cooked though, 5-7 minutes depending on thickness.
Transfer chicken breasts to dinner plates. Add sherry to pan and increase heat to medium-high. Cook, scraping to loosen any browned bits, for 1 minute, until liquid in pan becomes a syrupy glaze. Place each chicken breast half on a dinner plate, spoon some pan glaze over each and serve immediately. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 25009,"Bruschetta with Peppers and Gorgonzola Good olive oil 1 red bell pepper, seeded and sliced into thin strips 1 yellow bell pepper, seeded and sliced into thin strips 1/2 teaspoon sugar 1 tablespoon capers, drained 2 tablespoons julienned fresh basil leaves Kosher salt Freshly ground black pepper Baguette 3 ounces creamy Gorgonzola or other blue cheese, at room temperature Instructions: Preheat the oven to 375 degrees F. Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add the peppers and cook until soft, about 12 to 15 minutes. Sprinkle with the sugar and continue cooking for 2 more minutes. Stir in the capers and basil, and season, to taste, with salt and pepper. Set aside. Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes. Top each toast round with a teaspoonful of the pepper mixture. Place 2 small pieces of Gorgonzola on top. Return the toast to the oven for 1 to 2 minutes and warm through. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 25010,"Matzo Balls 5 eggs 1/8 cup vegetable oil 1 tablespoon kosher salt 1 teaspoon ground white pepper 1 teaspoon ground ginger 1 cup matzo meal* Instructions: Beat the eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight. Boil 12 cups of water in a 4 to 5-quart saucepan. With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water. After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently. Boil until doubled in size, about 15 minutes total. Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25011,"Hearty Short Rib Stew 2 tablespoons olive oil 2 tablespoons salted butter
2 pounds boneless short ribs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 medium onions, diced
3 carrots, cut into 1-inch pieces
2 tablespoons tomato paste
Two 12-ounce bottles dark beer
2 cups beef stock
3 to 4 dashes Worcestershire sauce
2 sprigs fresh rosemary
2 bay leaves
1/4 cup chopped fresh parsley
12 ounces egg noodles 2 tablespoons salted butter
2 tablespoons chopped fresh parsley
Instructions: For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside. Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving. For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 25012,"Veal Parmesan 8 thin veal cutlets, about 2 1/2 ounces each Essence, recipe follows Salt Pepper 1 cup all-purpose flour 1 cup bread crumbs 1 egg 1/2 cup milk 2 tablespoons unsalted butter 3 tablespoons olive oil 1/4 pound pancetta or 3 strips bacon, chopped 1/2 cup finely chopped yellow onion 1 tablespoon minced garlic 1/2 cup dry red wine 1 (28-ounce) can Italian-style tomatoes 1 cup tomato puree 1 tablespoon fresh chopped basil 1 teaspoon fresh chopped parsely 1 teaspoon fresh oregano 1 teaspoon dried red pepper flakes Parmesan 8 ounces mozzarella, thinly sliced 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Cover a work surface with plastic wrap. Space the cutlets evenly on the plastic, leaving a 3-inch space between each cutlet. Cover all the veal with another piece of plastic. Using a meat mallet, pound the cutlets to an 1/8-inch thickness. Lightly season the veal on both sides with Essence, salt and pepper. Place the flour in a shallow bowl and season with 1 tablespoon of Essence. Place the breadcrumbs in another shallow bowl and season with 1 tablespoon of Essence. Beat the eggs and milk together in a shallow bowl. Dredge the flattened veal chops in the seasoned flour and shake off excess. Dip in the egg wash, and then coat both sides with the breadcrumbs. Heat the butter and 2 tablespoons of the olive oil in a heavy large, nonstick skillet over medium-high heat. Saute the veal until golden on both sides, about 2 minutes per side. Remove from the skillet and place on a plate. Add the pancetta to the pan and fry in the remaining fat. Remove from the pan. Add 1 tablespoon of olive oil and the onion and cook, stirring, until the onion is translucent, about 6 minutes. Add garlic and saute until fragrant, about 30 seconds. Add the wine, and cook, stirring, to deglaze the pan over high heat for 2 minutes. Add the tomatoes and the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat to medium and add the cooked pancetta. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. Arrange the cooked veal cutlets on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkling of Parmesan, then with a slice of mozzarella. Lower the heat to medium-low, and cook, covered, until the veal is tender and the cheese melts, 5 to 6 minutes. Serve immediately, 2 cutlets person, with herbed egg noodles. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

Note: The wine pairing suggestions are based on general guidelines and may not be applicable to every individual's taste preferences." 25013,"Nachos with BBQ Rubbed Corn Tortilla Chips and Home Team Death Relish 4 habenero peppers, coarsely chopped 4 jalapeno peppers, coarsely chopped 2 ghost peppers, coarsely chopped 2 roasted red peppers, coarsely chopped 4 cloves garlic 1/2 cup finely diced red onion 1/2 cup granulated sugar 6 tablespoons pineapple juice 6 tablespoons apple cider vinegar 1/4 cup grape jelly 2 tablespoons Sriracha (an Asian chili sauce) 1 gallon peanut oil 15 corn tortillas 2 tablespoons ancho cl powder 2 tablespoons light brown sugar 1 tablespoon kosher salt 1 tablespoon ground black pepper 3 cups grated Monterey Jack 3 cups grated sharp Cheddar 1 cup finely diced pickled jalapenos 1 cup finely diced tomatoes 1/2 cup chopped fresh cilantro 1 cup sour cream
1 lime Instructions: For the relish: In a food processor, combine the habenero peppers, jalapeno peppers, ghost peppers, roasted red peppers and garlic cloves. Pulse until chunky but not pureed. Pour the mixture into a mixing bowl and fold in the red onions, granulated sugar, pineapple juice, apple cider vinegar, grape jelly and Sriracha. Stir until combined. In a saucepan, reduce the mixture by one-third over medium heat, about 15 minutes, and cool. For the chips: Slowly heat the peanut oil in a high-sided pot to 350 degrees F. Preheat the oven to 475 degrees F.
Cut the corn tortillas into chip-size triangles. Mix together the ancho chili powder, brown sugar, kosher salt and black pepper in a small bowl. Fry the corn tortilla chips until crispy, 3 to 5 minutes. Remove the chips from the peanut oil, shake off excess oil and add chips to a large mixing bowl. Sprinkle the spice mixture over the chips while hot and set aside. For the nachos: Place two-thirds of the chips on 2 oven-safe plates or 1 large casserole dish. Cover the chips with 2 cups Monterey Jack and 2 cups sharp Cheddar. Add the remaining chips and cover with the remaining cheese. Bake until the cheese is melted, 8 to 10 minutes.
Garnish with the death relish, pickled jalapenos, tomatoes, sour cream and cilantro. Squeeze juice from the lime evenly on top of the nachos. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 25014,"Stuffed Quahog, \Stuffie
6 large quahog clams 1 tablespoon vegetable oil 2 tablespoons butter 1/4 cup chopped chourico (spicy Portuguese sausage), or chorizo 1/3 cup diced onion 1/3 cup diced green pepper 1/4 cup lemon juice 1 tablespoon Portuguese hot sauce (recommended: Gonzolves) 1/2 loaf Portuguese masa (sweet bread), cubed 2 tablespoons chopped fresh cilantro leaves 1 tablespoon chopped fresh parsley leaves 1 tablespoon masa de pimenta (red pepper paste) 1 1/2 cups white bread crumbs Instructions: Preheat the oven to 400 degrees F. Heat a medium pot over high heat and bring 1 to 2 inches of water to a boil. Add the quahogs and cover the pan. Steam them until they open, at least 6 minutes. Discard any quahogs that do not open. Strain broth and reserve 1/4 cup. Remove the quahogs from the shells (leaving the shells intact; do not snap apart) and chop the meat. In a large skillet, heat the oil and butter over medium-high heat. Add the chourico, onions, and green pepper and cook until the vegetables soften, about 5 to 7 minutes. Add the chopped clam meat, lemon juice, and hot sauce and cook for 2 to 3 minutes more. In a large mixing bowl, pour the chourico mixture over the cubed bread and add the cilantro, parsley, red pepper paste, bread crumbs and clam broth. Mix gently, and then stuff the each clam shell with about 3/4 cup of clam stuffing. Wrap the clam shells in aluminum foil and bake until heated through, about 15 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 25015,"White Russian Cocktail Snack Mix 1 cup chocolate chips 2 tablespoons unsalted butter
2 tablespoons coffee liqueur
1 tablespoon instant espresso
1 tablespoon vanilla
1/8 teaspoon grated nutmeg
2 cups confectioners' sugar
5 cups square rice cereal
5 cups popcorn
Instructions: In a double boiler, combine the chocolate chips, butter, coffee liqueur, instant espresso, vanilla and nutmeg. Heat until the chocolate melts, stirring the mixture until smooth and blended. Put the confectioners' sugar in a large resealable bag. Combine the rice cereal and popcorn in a large bowl. While stirring, slowly pour the melted chocolate mixture over the cereal mixture; mix until everything is well coated. Transfer to the resealable bag with the confectioners' sugar and shake the bag to coat everything with the sugar. Store in an airtight container or clean resealable bag. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 25016,"Crispy Chocolate Banana 'Split' 4 lumpia wrappers 4 bananas, split into thirds along its natural seam 1/2 cup toasted almond slices, save some for garnish 1 egg beaten with 2 tablespoons water (egg wash) 1/4 cup powdered sugar 1/2 cup heavy cream 1 cup semisweet chocolate, small pieces Top notch vanilla ice cream 1/2 cup whipped cream 1/4 cup cocoa powder for garnish Instructions: Lay out a wrapper and put together the banana filled with the almonds. Roll like a spring roll and seal with egg wash. Fry at 350 degrees until golden brown and delicious. Sprinkle with powdered sugar. To make ganache, scald cream and add to the chocolate. Stir until completely melted. PLATING Place 3 scoops ice cream in a banana boat. Top with fried banana slice on the bias. Top with whipped cream, almonds and drizzle with ganache. Wine Suggestion: Veuve Cliqut Demi Sec ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup" 25017,"Sicilian Love Cake 1 box chocolate cake mix, plus the ingredients called for in the directions Canola oil, for preparing the pan
28 ounces ricotta cheese (3 1/2 cups) 4 ounces mascarpone (1/2 cup)
3 large eggs
3/4 cup sugar
1/8 teaspoon kosher salt 10 ounces mascarpone (1 1/4 cups) 1 cup whole milk
One 3.9-ounce box instant chocolate pudding mix
1 tablespoon sugar
Instructions: Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside. To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely. To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve. ","[Prosecco, Moscato, Brachetto d'Acqui, Lambrusco]" 25018,"Poblano cl Relleno 1 1/2 cups flour, divided 1 teaspoon baking powder 1/2 teaspoon salt, plus 1/2 teaspoon 12 ounces beer 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped scallions 1 clove minced garlic 1 1/2 cups fresh corn kernels Fresh ground black pepper 1/2 cup grated monterey jack 6 poblanos, charred and peeled Corn oil, for frying Sour cream, as accompaniment Lime wedges, as accompaniment Instructions: Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour. Heat oil in a medium skillet over medium heat. Add the scallions and garlic, and cook until soft, 4 to 5 minutes. Add the corn and cook for 2 to 3 minutes. Season, to taste, with salt and pepper. Allow to cool, add cheese, and set aside. Make an incision the length of each cl and remove the stems and seeds. Stuff corn filling into chilies, and close with a toothpick. In a large deep skillet, pour oil until half full. Heat over medium heat until hot. Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt. To serve place on large dish and serve with sour cream and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 25019,"Classic Bistro Potato Gratin Dauphinoise 1 tablespoon unsalted butter 3 cloves garlic, chopped, about 3 tablespoons 1 cup heavy cream 1 teaspoon salt 1/2 teaspoon ground white pepper 4 large russet potatoes, about 2 pounds Instructions: Preheat oven to 350 degrees. Butter a 2 quart flame proof casserole or gratin dish. Peel the potatoes and hold them in cold water until ready to proceed with the recipe. Combine the garlic, cream, salt and pepper in a small bowl. Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline. Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice. Place the potato slices into the gratin dish carefully layering them in a circular fashion. Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish. Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer. Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven. Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish. Remove the gratin from the oven and allow to cool for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25020,"Grilled Peach and Corn Salad 1/4 cup extra-virgin olive oil, plus more for drizzling 4 ears corn, shucked 3 peaches, each cut into 4 wedges
Kosher salt and freshly ground black pepper 2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/2 Fresno pepper, halved, seeded and thinly sliced into half-moons 1/2 small shallot, finely minced 1/3 cup toasted sliced almonds 1/3 cup crumbled feta (2 ounces) 4 cups baby arugula (2 1/2 ounces) Instructions: Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly. Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
Arrange a bed of arugula on a large platter. Top with the peach and corn salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25021,"Shrimp and Chorizo Stew 1/4 cup extra-virgin olive oil 1 large Spanish onion, diced 4 cloves garlic, smashed 4 ounces Spanish chorizo, casings removed, sliced 2 teaspoons smoked paprika (hot or sweet) Kosher salt 1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can 2 bay leaves 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1 pound russet potatoes, peeled and cut into 1-inch chunks 1 bunch kale, stems removed and leaves roughly chopped 1 pound medium shrimp, peeled and deveined Instructions: Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute. Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves. Ladle the stew into bowls. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 25022,"Island Black Bean Hummus Toppers 1 Tbsp. olive oil 1 cup chopped red onion 1 jalapeno pepper, seeded, finely chopped 1 can (15 oz.) black beans, rinsed 1/4 cup cilantro 1 tsp. lime zest 2 Tbsp. fresh lime juice 1/2 tsp. hot pepper sauce 72 RITZ Crackers 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1/2 cup finely chopped red peppers 1/2 cup finely chopped avocados Instructions: HEAT oil in small skillet on medium heat. Add onions and jalapenos; cook and stir 5 min. or until crisp-tender. Cool slightly. TRANSFER onion mixture to blender. Add next 5 ingredients; blend until smooth. TOP crackers with bean mixture, sour cream, red peppers and avocados. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 25023,"Spicy Shrimp 24 Black Tiger Shrimp (16/20 size, shell on) 4 tablespoons Old Bay seasoning 4 tablespoons Cajun seasoning 1 1/2 cups beer Lettuce leaf Lemon wedges Cocktail sauce Instructions: Toss shrimp with Old Bay and Cajun seasonings. Refrigerate for 1 hour. Bring the beer to a boil in a saucepan. Add the shrimp and boil until firm and pink, about 3 minutes. Drain. Arrange hot shrimp on a lettuce leaf on a salad plate. Garnish with lemon wedges. Serve with cocktail sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25024,"Creamy Greek Orzo Salad with Crispy Chickpeas Kosher salt and freshly ground black pepper 1 1/2 cups dried orzo 1 cup Greek yogurt ranch dressing, such as Hidden Valley
Zest and juice of 1 lemon
1/4 cup crumbled feta 1/4 cup chopped kalamata olives
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
1/2 red onion, diced
Crispy Chickpeas, recipe follows 1 tablespoon sliced fresh mint (chiffonade) 3 tablespoons olive oil One 15-ounce can chickpeas, drained, rinsed and dried thoroughly
1 teaspoon za'atar
Instructions: Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl. In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint. Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25025,"Green Tea and Orange Chocolate Chip \Crownie
Nonstick cooking spray, for spraying baking sheets 2 cups all-purpose flour 2 teaspoons matcha green tea powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 14 tablespoons (7 ounces) unsalted butter, at room temperature 1 cup granulated sugar 1/4 cup organic whole milk, at room temperature 1 teaspoon vanilla extract 2 medium organic eggs, at room temperature, beaten 1/2 cup dark chocolate chips Zest of 2 medium oranges Confectioners' sugar, for dusting, optional Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper so that the parchment goes up the sides of the sheet by an extra 2 inches. Spray lightly with nonstick cooking spray.
In a medium bowl, sift together the flour, green tea powder, baking soda and salt and set aside.
In a large bowl and using an electric mixer, cream together the butter and granulated sugar at medium speed. Add the milk, vanilla and beaten eggs and beat until the ingredients are well combined. Add the dry sifted ingredients and incorporate well. Stir in the dark chocolate chips and orange zest.
Pour the mixture into the prepared baking sheet and use an off-set spatula to spread the \crownie\ out into a 1/2-inch-thick rectangle, about 8 inches by 11 inches. Bake for 15 to 20 minutes. As it comes out of the oven, let it cool slightly for a few minutes.
Take a 2 1/2-inch round ridged cookie cutter and cut out rings from the \crownie.\ You can lay them out on a wire rack to cool further before serving, but I like to eat them while they are still warm. The \crownie\ should be cookie-like on the outside but with a soft not overly dense middle--lighter than a brownie and crumbly on the outer edges like a good cookie. Dust with some confectioners' sugar if using.
You can serve the \crownies\ with a cold glass of milk, chilled eggnog or a cup of tea. Or, have them as a dessert with vanilla ice cream. Enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25026,"Roasted Sweet Potatoes with Honey and Cinnamon 4 sweet potatoes, peeled and cut into 1-inch cubes 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked 1/4 cup honey 2 teaspoons ground cinnamon Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 25027,"Chocolate Toffee Matzo Candy Nonstick cooking spray, for the foil 5 salted matzo crackers
2 sticks (1 cup) unsalted butter 1 cup packed brown sugar 1/2 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups semisweet chocolate chips (from a 12-ounce bag) 1 teaspoon flaky sea salt, optional Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.) Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks. ","[Cabernet Sauvignon, Merlot, Malbec, Port]" 25028,"Spiced Honey Semifreddo with Dried Fruit and Almonds 2 1/2 cups milk 6 large egg yolks 2/3 cup sugar 1 teaspoon vanilla extract 1 tablespoon amaretto liqueur 1/2 cup chopped almonds 1 1/2 cups heavy cream 6 figs, fresh or dried, cut into quarters 6 dates, pitted and chopped 1/2 cup honey 1/4 cup water 1 lemon , juiced 1 cinnamon stick Amaretto cookies, for garnish Instructions: Pour the milk into a saucepan and bring just to a boil over medium-high heat. In a large bowl, whisk together the egg yolks and the sugar until the sugar starts to dissolve and the yolks turn light yellow, about 3 minutes. Gradually whisk in the hot milk, adding it in a thin stream at first so as not to cook the yolks, and then more quickly. Return the mixture to the saucepan and cook over low heat, without boiling, until the mixture thickly coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the vanilla and amaretto. Refrigerate until cool (or chill in a water bath). Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until golden and fragrant, 7 to 10 minutes. When the custard is cold, whip the cream to stiff peaks and fold into the custard along with the toasted almonds. Scrape the mixture into a 9 by 5-inch loaf pan, cover and freeze until firm. Meanwhile, put the figs, dates, honey, water, lemon juice, and cinnamon stick in a small saucepan and set it over medium heat. Bring to a simmer and cook for about 10 minutes until the fruit is soft. Let cool slightly, then remove the cinnamon stick. To serve, dip the bottom of the loaf pan in a bowl of hot water for 5 seconds. Put a platter on top and then invert quickly; lift off the loaf pan. Cut the semifreddo into slices and put the slices on plates. Spoon the spiced honey and dried fruit over and crumble amaretto cookies over the top for crunch. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25029,"Spaghetti Squash Bolognese 4 tablespoons olive oil 1 large spaghetti squash, halved crosswise and seeds removed
Kosher salt and freshly ground black pepper
1 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1/2 teaspoon red pepper flakes
2 pounds ground beef
Two 24-ounce jars good marinara sauce
1 cup grated Parmesan Chopped fresh basil, for serving
Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Oil the inside of the spaghetti squash with 2 tablespoons oil and sprinkle with a good pinch of salt and pepper. Place cut-side down on the prepared sheet pan and bake until fork-tender, 40 to 45 minutes. Meanwhile, add the remaining 2 tablespoons olive oil to a large pan over medium heat. When the oil is hot, add the onion, carrot and celery. Season with a pinch of salt and pepper, then cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the garlic, thyme and red pepper flakes. Add the beef, crumbling it as you go, and cook until thoroughly browned, another 5 minutes. Add the marinara sauce and stir to combine. Allow the sauce to simmer until the squash is cooked, 15 to 20 minutes. Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle. Use a fork to loosen the squash and form spaghetti-like strands. Serve the sauce over a bowl of the spaghetti squash noodles, or inside the squash halves, topped with Parmesan and lots of basil. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 25030,"Classic Marinara Sauce 1/3 cup olive oil 6 cloves garlic, minced
Three 26-ounce cartons chopped tomatoes
1 teaspoon Italian seasoning
1 large basil sprig
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
Instructions: Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 25031,"Tzatziki with Crudites 4 cups lowfat yogurt 1/2 cucumber, seeded and chopped 1/4 cup fresh mint leaves 1 garlic clove 2 1/2 teaspoons hot sauce Juice and zest of 1/2 a lemon salt and freshly ground black pepper Crudites platter Instructions: Line a layer of VIVA? towels inside a fine mesh strainer and place the strainer in a bowl. Pour the yogurt into the strainer, cover with plastic wrap and place in the refrigerator overnight to drain. The yogurt should reduce in volume by half and will have a very thick consistency. Place the yogurt, cucumber, mint, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Taste and season with salt and pepper. Transfer to a bowl. Refrigerate at least one hour before serving on a crudites platter. When serving the Tzatziki Sauce on a platter with crudites: Fold and dampen a VIVA? towel and place it underneath the bowl you are serving the Tzatziki Sauce on the platter. This will prevent the bowl from sliding around. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 25032,"Grilled Rare Squab with Foie Gras Fried Rice and Pomegranate Molasses Syrup 3/4 cup soy sauce 1/4 cup pomegranate molasses 3/4 cup dry red wine 2 tablespoons finely chopped garlic 2 tablespoons finely chopped fresh ginger 1/4 cup brown sugar, packed 4 boned squab half-breasts with leg-thighs and wing \drumsticks, bones reserved Salt and freshly ground black pepper 2 tablespoons canola oil Canola oil to cook 1/4 cup onion, 1/4 dice 2 tablespoons carrots, 1/4 dice 1/4 teaspoon finely chopped garlic 1 cup jasmine rice 1/2 cup dry white wine 2 cups chicken stock Salt and freshly ground black pepper 1/3 cup foie gras, small dice 1 tablespoon chives, chopped 2 tablespoons oil 1 cup sliced shallots 1/2 teaspoon finely chopped garlic Squab bones from 2 squab, broken into 1-inch pieces 1/2 cup red wine 2 tablespoons cup pomegranate molasses 3 sprigs fresh thyme 1 bay leaf 2 cups chicken stock 2 tablespoons butter Fresh squeezed lemon juice, to taste Instructions: For the squab: In a baking dish large enough to hold the squab, combine the soy sauce, molasses, wine, garlic, ginger, brown sugar, black pepper, and oil. Add the squab, turn to coat, and marinate, covered, about 1 hour.
Prepare a medium-hot grill and season the squab with salt and pepper. Place the squab skin side down on the grill and cook until brown, about 2 to 3 minutes. Turn and cook an additional 1 to 2 minutes for medium-rare. Be sure to cook the legs an extra 2 minutes on each side. Remove the squab and keep warm. For the fried rice: In a medium sautee pan coated with oil, sweat the onions, carrots, celery, and garlic over medium heat for five minutes. Add the rice and the oil and saute for 3 minutes. Deglaze the pan with the white wine, add the chicken stock, season with salt and pepper and bring to a boil. When the mixture begins to boil, turn the heat to low, cover, and cook for 15 to 20 minutes until done, then set aside. Prepare a medium saute pan over high heat. Season the foie gras with the salt and pepper, and then sear each side for about 1 minute each. Add the rice mixture to the foie gras and mix in the chives. Keep warm. For the syrup: In a medium saute pan, over high heat, add the oil and cook the shallots, and garlic until golden brown, about 3 to 4 minutes. Add the squab bones and continue cooking until brown. Deglaze the pan with the wine, then add the molasses, thyme, bay leaf and chicken stock. Cook the mixture until the liquid is reduced by 1/2, and then strain to remove the bones. Return the strained liquid to the pan, reduce by half again and set aside. Garnish: 1 teaspoon truffle oil 1 teaspoon lemon juice Salt and freshly ground black pepper 1 1/2 cup pea tendrils.
In a small bowl, whisk together the truffle oil and the lemon juice. Season with salt and pepper and toss to coat the pea tendrils.
Plating: Right before serving, whisk the butter and lemon juice into the sauce and correct the seasonings. Mound the rice at one end of a large oval platter. Place the squab breast and legs crisscrossed along the platter and place the pea tendril salad near the squab. Drizzle over the sauce. ","[Chardonnay, Pinot Noir, C?tes du Rh?ne, Tempranillo]" 25033,"Special Rice 3 cups water 2 tablespoons butter 1 teaspoon cumin seeds, 1/3 handful 1/4 cup golden raisins, 2 handfuls 2 tablespoons currants, 1 handful 1 teaspoon lemon or orange zest (from about 1/2 of the fruit) 1 1/2 cups enriched white rice 2 blades fresh chives, chopped 1 (3-ounce) bag sliced almonds, lightly toasted or 3 ounces smoked almonds Instructions: Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally. Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25034,"Almond Butter Shortbread Cookies \Mandelmusslor
8 ounces natural skin-on almonds 1 small 1-ounce bottle almond extract, about 2 tablespoons 1 pound unsalted butter, at room temperature 1 1/4 cups sugar 1 large egg 4 1/2 cups all-purpose flour, sifted Instructions: Preheat the oven to 375 degrees F. Grind the almonds in a food processor until very fine crumbs. Transfer to a bowl and pour over half of the almond extract. Stir to combine. Cream together the butter and sugar in a large bowl, using an electric mixer on medium-high speed, until light, fluffy and pale yellow, about 3 minutes. Beat in the egg just until incorporated. Mix in the flour, ground almonds and the remaining almond extract on low speed. The dough should be quite stiff. Press the dough into shortbread molds, filling two-thirds full. Bake, in batches if needed, until golden brown and set, 10 to 12 minutes. Cool in the pans for about 10 minutes, and then gently remove from the molds. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 25035,"Johnnycakes 1 cup johnnycake meal 1/2 teaspoon salt 1 teaspoon sugar 1 3/4 cups hot water 1/3 cup light cream Instructions: Gently mix ingredients, let sit for 5 minutes. Cook on a hot griddle like a pancake until golden brown. Flip and brown other side. Serve with butter and maple syrup or jam. ","[Chardonnay, Sauvignon Blanc, Riesling]" 25036,"Ricotta Parfaits 1 cup ricotta cheese 1/2 cup plain yogurt 1/2 cup raspberry jam, divided 2 cups granola, divided 1/4 cup sliced almonds, toasted (see Cook's Note) Instructions: In a small bowl, whisk the ricotta cheese and yogurt together until smooth. In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon raspberry jam and 1/4 cup of granola. Repeat the layers. Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25037,"Sheet-Pan Salmon with Potato Hash 1 pound red-skinned potatoes, sliced 2 bell peppers (1 red, 1 green), chopped 1 small onion, halved and sliced 1/4 to 1/2 inch thick 3 tablespoons plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons drained jarred capers 4 cornichons 1/2 cup fresh parsley 3/4 cup whole-milk yogurt 1/2 teaspoon grated lemon zest, plus 4 teaspoons lemon juice 1 1/2 teaspoons Old Bay, plus a pinch 4 6-ounce salmon fillets (preferably wild) Instructions: Place a baking sheet in the upper third of the oven and preheat to 450? F. Toss the potatoes, bell peppers and onion with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on the hot pan and roast, stirring halfway through, until the potatoes are tender and browned in spots, 15 to 20 minutes. Meanwhile, roughly chop the capers, cornichons and parsley. Combine the yogurt in a bowl with the capers, cornichons and half the parsley. Stir in the lemon zest, 1 tablespoon lemon juice and a pinch of Old Bay; season with salt and pepper. Coat the salmon with the remaining 1 teaspoon each olive oil and lemon juice and 1 1/2 teaspoons Old Bay; season with salt. Stir the potato mixture and make space on the pan for the salmon fillets. Add the salmon to the pan and roast until the fish flakes easily with a fork, 7 to 10 minutes depending on the thickness. Divide the salmon and potatoes among plates and top with the yogurt sauce. Sprinkle with the remaining parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 25038,"Bacon-Wrapped Sausage Dogs 8 links knockwurst 8 strips thick cut bacon 8 hot dog rolls, preferably pretzel, warmed Grainy mustard, for serving Instructions: Preheat oven to 375 degrees F. Set a wire rack on a rimmed baking sheet. Wrap one strip of bacon around each link of knockwurst securing each end with a toothpick. Put the wrapped knockwurst on the prepared baking sheet. Bake until the bacon is crisp, about 15 minutes. Serve in rolls with mustard on the side for topping the dogs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25039,"Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes 1 pint vine cherry tomatoes 1/2 cup Orange Chili Oil, recipe follows 2 cups pitted Kalamata olives 1 big garlic clove Small handful fresh tarragon leaves Pinch crushed red pepper flakes Small handful fresh flat-leaf parsley 1 tablespoon red or white wine vinegar 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Extra-virgin olive oil 3 cloves garlic 2 anchovy fillets 2 (14-ounce) can white cannellini beans, drained 1/2 to 3/4 cup chicken stock, heated 2 teaspoons white wine vinegar Kosher salt and freshly ground black pepper 2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick 2 cups fresh Israeli arugula leaves, for garnish 4 sprigs fresh thyme, leaves chopped 2 sprigs fresh rosemary, leaves chopped 1 1/2 tablespoons dried red chili flakes 5 strips orange peel 1 1/2 cup extra-virgin olive oil Instructions: Preheat oven to 375 degrees F. Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside. Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside. In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve. Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside. To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves. Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 25040,"Italian Breadsticks 3 cups all-purpose or bread flour, plus additional for rolling 2 teaspoons active dry yeast
2 teaspoons salt
1 teaspoon sugar
2 tablespoons extra-virgin olive oil, plus more as needed
Semolina or cornmeal, for dusting baking sheets
Instructions: Combine the flour, yeast, salt and sugar in the bowl of a food processor and pulse once or twice. Add 2 tablespoons oil and pulse a few more times. With the machine running, add 1 cup water through the feed tube. Continue to add water, a tablespoon at a time, until the mixture forms a ball. The dough should be a little rough and rather sticky. Put some olive oil in a bowl and transfer the dough ball to it, turning to coat well. Cover with plastic wrap and let it rise in a warm place until about double in size, about 1 hour. Knead lightly, forcing out the air, for about 3 minutes. Reshape the dough into a ball, return it to the bowl, cover and let rise in the refrigerator for several hours or up to overnight. Heat the oven to 400 degrees F. Lightly grease two baking sheets with olive oil and sprinkle lightly with semolina. Cut the dough into 3 pieces; keep the remaining 2 pieces covered while you work with the first. On a well-floured surface, roll a piece of dough out as thinly as possible into a large rectangle about 8 inches long. Use a sharp knife or pastry wheel to cut the dough into roughly 1/4-inch wide breadsticks (slightly smaller is better than slightly bigger). To roll thinly with a pasta machine, roll out the dough to a 1/4 inch thickness by hand. Put the dough through the machine with the rollers fixed on the largest setting, then cut the dough into breadsticks roughly 1/4 inch wide and 12 inches long. Repeat with the remaining dough. Once you've cut each strip, twist it, as though you were wringing out a washcloth, to create twisted rods. Transfer to the baking sheets, spaced apart, and brush with olive oil. Bake until crisp and golden, 10 to 20 minutes. Cool completely and serve. Breadsticks will keep in an airtight container for up to 1 week. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 25041,"Braised Pork Ribs and Italian Sausage 1/4 pound pancetta, diced 3 pounds pork spareribs, denuded, cut into individual ribs 2 pounds Italian sausage, cut into 1-inch pieces 2 cups red bell peppers, cut into 1-inch pieces 2 cups diced yellow onion 1/4 cup diced garlic 1/2 cup white wine 4 cups whole San Marzano tomatoes 3 tablespoons chopped fresh Italian parsley leaves 3 tablespoons chopped fresh basil leaves 1 teaspoon red chili pepper flakes Salt and freshly ground black pepper 1 pound radiatore pasta, cooked al dente 1 bunch sliced green onions 1/2 cup finely grated Parmesan Instructions: Preheat oven to 350 degrees F. In a large heavy braising pot, over medium heat cook pancetta until crispy and golden. Remove to a paper-towel lined plate to drain. Add the spareribs to the pancetta fat and brown well on both sides. Remove ribs to a baking sheet and bake until tender, about 1 1/2 hours. Add the sausage to the pot and brown both sides. Add the peppers, onion and garlic. Cook until translucent, then deglaze with wine. Simmer for a couple of minutes, then add tomatoes. Bring back to a simmer, and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste. Simmer on low to medium heat, covered, for another 1 1/2 hours. Serve over pasta, and garnish with pancetta, green onions and Parmesan. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 25042,"Peanut-Chicken Noodle Salad Kosher salt 4 ounces thin Asian wheat noodles 1 tablespoon low-sodium soy sauce 1 teaspoon toasted sesame oil 2 skinless, boneless chicken breasts (about 8 ounces each) 1 large handful unsalted cashews 1 red jalapeno or Fresno cl pepper, seeded and finely chopped 1/2 English cucumber, halved lengthwise and thinly sliced 1 small handful bean sprouts 1 small handful chopped fresh cilantro 1 scallion, thinly sliced For the peanut sauce: 1 tablespoon peanut oil 2 small shallots, finely chopped 3 tablespoons crunchy peanut butter 6 tablespoons low-sodium vegetable broth Instructions: Make the salad: Bring a medium pot of salted water to a boil; add the noodles and cook as the label directs. Drain, then toss with the soy sauce and sesame oil in a large bowl; cover and chill until needed. Bring a large pot of salted water to a boil. Reduce the heat to medium low, add the chicken and simmer until cooked through, about 10 minutes. Drain and shred the chicken; set aside. Heat a wok or medium skillet over medium-high heat. Cook the cashews, stirring, until browned, about 3 minutes. Let cool slightly, then place in a plastic bag and bash with a rolling pin. Make the peanut sauce: Heat the wok over high heat and add the peanut oil. Add the shallots and fry until translucent, about 45 seconds; add the peanut butter and jalapeno and stir-fry less than 1 minute. Stir in the vegetable broth and 3 tablespoons water. When the sauce starts to bubble, remove from the heat and transfer to a bowl. Season with salt. (If you like your sauce thinner, stir in a few tablespoons of water.) Assemble the salad: Divide the noodles, jalapeno, cucumber, bean sprouts, cilantro and scallion among bowls; top with the shredded chicken. Drizzle with the peanut sauce and sprinkle with the crushed cashews. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25043,"Vitamix Strawberry Grand Marnier Sorbet 1/4 cup (60 ml) orange juice 1/4 cup (60 ml) Grand Marnier 1 pound (454 g) frozen unsweetened strawberries Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Use the tamper to press ingredients into the blades.
5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
6. Stop machine. Do not over mix or melting will occur. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25044,"Panwiches (Pancake Sandwiches) 2 cups Fiber One Complete pancake mix (from 28.3-oz box) 1 1/3 cups cold water 6 slices Canadian bacon 2 eggs 2 teaspoons water 1 teaspoon butter or margarine 4 cups shredded reduced-fat Cheddar cheese (1 oz) Instructions: Heat oven to 200degreesF. Line cookie sheet with paper towels. Make pancakes as directed on box, using 2 cups pancake mix and 1 1/3 cups water. Place cooked pancakes on cookie sheet; keep warm in oven. Heat bacon as directed on package. Meanwhile, in small bowl, beat eggs and water with fork or wire whisk. In 8-inch nonstick skillet, heat butter over medium heat. Pour egg mixture into skillet; cook until top is almost set. Gently lift edges to allow uncooked egg to flow underneath; continue to cook until set. Top with cheese. Remove from heat. Cut into 4 wedges. To assemble each panwich, top 1 pancake with egg wedge, bacon slice and another pancake. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 25045,"Roasted Red New Potatoes with Sweet Paprika Butter and Parsley 3 pounds small red new potatoes 1 tablespoon extra-virgin olive oil 1/2 stick butter 2 teaspoons sweet paprika 1/4 cup parsley leaves, chopped Salt and pepper Instructions: Preheat oven to 450 degrees F. Sort potatoes. Potatoes that are 2 inches or less in diameter can be left whole. Halve remaining potatoes. Coat very lightly with a drizzle of extra virgin olive oil and roast potatoes 20 to 25 minutes, until just tender. Transfer potatoes from the oven to a bowl. Sprinkle in parsley and season the potatoes with salt and pepper. Toss the potatoes with butter and paprika to coat evenly. Adjust salt and pepper, to your taste, and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 25046,"Watermelon Ice Cubes 1 large watermelon Instructions: Cut watermelon into workable pieces. Remove the seeds and the rind. Puree the watermelon in a blender or food processor. Pour the puree into ice cube trays and freeze. ","[Riesling, Moscato, Vinho Verde]" 25047,"Spiced Pork Chops with Maple-Braised Greens 2 teaspoons sweet paprika 2 teaspoons ground cumin 1 teaspoon ground coriander Kosher salt and freshly ground pepper 4 bone-in pork chops (1 inch thick; about 6 ounces each) 3 tablespoons extra-virgin olive oil 1 onion, sliced 1 5-ounce package mixed hearty greens (such as kale, spinach and/or collards; about 5 cups) 1/4 cup pure maple syrup 2 15-ounce cans small white beans, drained and rinsed 2 tablespoons tomato paste 2 tablespoons apple cider vinegar Instructions: Combine the paprika, cumin, coriander, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the pork chops all over with 1 tablespoon of the spice mixture; set aside the remaining spice mixture. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 3 minutes; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and greens. Cook, stirring occasionally, until the onion starts softening and the greens wilt, about 4 minutes. Sprinkle with the remaining spice mixture and stir to combine. Add 2 cups water, the maple syrup, beans, tomato paste and vinegar to the skillet. Bring to a simmer, then nestle the pork chops in the mixture. Simmer until the pork is just cooked through, 5 to 7 minutes; remove to a plate. Increase the heat to medium high and simmer until the greens are tender and the sauce thickens, 3 to 4 minutes. Season with salt and pepper. Serve with the pork chops. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 25048,"Creamy Scrambled Eggs with Cheese and Chives 4 large eggs 1/2 cup whole milk ricotta 1/4 cup minced chives or scallion greens 1/4 teaspoon kosher salt Freshly ground black pepper 1 tablespoon unsalted butter Instructions: Whisk the eggs with the ricotta, chives, salt and pepper, to taste, in a bowl until evenly blended. Melt the butter in a small non-stick skillet over medium-low heat. Pour in the egg mixture and gently stir with a rubber spatula for soft, fluffy curds. Continue cooking, stirring occasionally, until the eggs set into a soft creamy curd (if the eggs cook too long the cheese will begin to weep.) Divide the eggs between 2 plates and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25049,"Risotto con Funghi 1 cup dry porcini mushrooms 1 clove garlic, chopped 1 tablespoon olive oil 3 ounces unsalted butter 1 cup shiitake mushrooms, sliced 1/2 cup dry white wine 1/4 cup chopped Italian parsley 1 cup grated Parmesan cheese Salt and pepper Instructions: In a small bowl, place the dry porcini mushrooms and two cups of hot water until the mushrooms are tender, about 1/2 hour. Remove the mushrooms from the water and dice. Pass the mushroom water through a fine sieve and reserve. In a saute pan over medium high heat, add the garlic, olive oil, and 1 ounce of butter. When the garlic begins to saute, add the shiitake and porcini mushrooms. Cook for three minutes, add the white wine and continue to saute until the wine is almost completely evaporated. Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the Sauteed mushrooms, and the mushroom water stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears. Serve on a platter or in individual bowls. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 25050,"Chicken Fried Steak with White Gravy 1 1/4 pound boneless round steak, fat trimmed and pounded a 1/4-inch thick 1 1/2 cups buttermilk Kosher salt and freshly ground black pepper 2 1/2 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 1 teaspoon cayenne pepper Canola oil 1/2 pound slab bacon, cut into lardons 2 heaping tablespoons all-purpose flour 2 cups whole milk, heated 2 tablespoons heavy cream Finely chopped fresh thyme Salt and freshly ground black pepper Fresh thyme sprigs Instructions: Preheat oven to 250 degrees F. Cut the steak into 4 equal portions. Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats. Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy. Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 25051,"Cottage-Cheese Tzatziki Mezze Plate 1 pound low-fat, small-curd cottage cheese (about 1 3/4 cups) 1 Kirby cucumber, shredded, excess moisture squeezed out 2 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar 1 clove garlic, finely grated 1/2 teaspoon dried mint, rubbed with your fingers to crumble Kosher salt and freshly ground black pepper 1 cup pita chips (about 10 chips) 1/2 cup grape tomatoes, halved 4 vegetarian stuffed grape leaves, cut in half on the bias 12 pitted kalamata olives Juice of 1/2 lemon 1/4 cup lightly packed fresh dill fronds Instructions: Combine the cottage cheese, cucumber, 1 tablespoon of the oil, vinegar, garlic, mint, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld. (The tzatziki can be made to this point and refrigerated overnight.) Divide the tzatziki evenly among 4 bowls. Dividing evenly, arrange the pita chips, tomatoes, stuffed grape leaves and olives around the tzatziki. Whisk together the remaining 1 tablespoon olive oil with the lemon juice, a pinch of salt and a few grinds of pepper, and drizzle all over the tzatziki and accompaniments. Garnish with dill. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25052,"Strawberries-and-Cream Panini 1/4 cup cream cheese 1/4 cup ricotta 1/4 cup toasted hazelnuts
8 ounces strawberries, hulled and halved
1 teaspoon honey
1 teaspoon orange zest (from 1/2 orange) 1/8 teaspoon salt
8 slices brioche (1/2-inch slices)
1/4 cup sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, at room temperature
Instructions: In a food processor, pulse together the cream cheese, ricotta, hazelnuts, strawberries, honey, orange zest and salt until just combined and slightly chunky. Spread about 1/4 cup of the mixture on 4 slices of brioche. Top with the remaining slices to make sandwiches. Mix the sugar and cinnamon in a small bowl. Heat a large nonstick skillet over medium heat. (Alternatively, use a panini press.) Spread each sandwich on both sides with 1 tablespoon butter, and then sprinkle with the cinnamon sugar. Place the sandwiches in the skillet and cook until golden brown and caramelized, 2 to 3 minutes per side. Wait 1 minute before cutting the sandwiches in half. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25053,"Lady Bug Pops 1 pound medium strawberries, hulled and quartered (about 4 cups) 1/4 cup fresh orange juice 2 tablespoons fresh lemon juice (from 1/2 a large lemon) 2 tablespoons honey 1 cup blueberries(4 ounces) Special equipment: 1 to 2 ice cube trays, lollipop sticks Instructions: In a blender, puree the strawberries, orange juice, lemon juice, and honey together until smooth. Pour the mixture into an ice cube tray. Place the blueberries in each ice cube cup. Freeze for 1 hour. Insert a lollipop stick into each cup and freeze another 4 to 5 hours until firm. Twist the ice cube trays to remove the ice pops and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 25054,"Sweet Potato, Bacon and Apple Hash 2 garnet yams, peeled and cut into 1/2-inch dice Extra-virgin olive oil Kosher salt 4 to 6 slices thick cut bacon, cut into lardons 1 large onion, cut in 1/2-inch dice 2 Granny Smith apples, cored and cut into 1/2-inch dice 4 scallions, white and green parts separated and thinly sliced 1/2 cup green pumpkin seeds (pepitas), toasted Instructions: Preheat the oven to 400 degrees F. In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10 to 15 minutes. Remove from the oven and reserve. Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 7 to 8 minutes. Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds. Fantastico! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25055,"Pumpkin Muffins 2 large eggs ? cup (60 ml) light olive oil 1 cup (245 g) pumpkin, freshly cooked or canned ? cup (60 ml) skim milk ? cup (150 g) granulated sugar ? teaspoon salt 2 teaspoons baking soda 1 teaspoon allspice 1 teaspoon cinnamon 1? cups (219 g) unbleached, all-purpose flour ? cup (120 g) chocolate chips, mini or regular Instructions: 1.Preheat oven to 350F (180C). Lightly coat muffin pan with vegetable cooking spray or use cupcake liners. 2.Place eggs, oil, pumpkin, milk, and sugar into the Vitamix container in the order listed and secure lid. 3.Select Variable 1. 4.Turn machine on and slowly increase speed to Variable 5. 5.Blend for 10 seconds. 6.In a medium-size mixing bowl, combine salt, baking soda, allspice, cinnamon, flour and chocolate chips in the order listed. 7.Pour pumpkin mixture into bowl containing dry ingredients. Mix by hand just until dry ingredients are moistened. 8.Spoon into the prepared muffin pan, filling each cup ? full. 9.Bake 20-25 minutes or until a toothpick inserted in the center of one muffin comes out clean. 10.Cool on wire rack for 5 minutes, then carefully remove each muffin from muffin pan. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 25056,"Chicken Pot Pies 1 box pie crust 1 whole (4-pound) chicken, cut into parts 5 cups water Salt 1 tablespoon canola oil 1/2 medium onion, diced 3 stalks celery, diced 2 carrots, sliced Freshly ground black pepper 1/3 cup all-purpose flour 1/2 teaspoon poultry seasoning 1 teaspoon freshly chopped thyme leaves 1 cup frozen peas 1 tablespoon milk Instructions: Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F. Put the chicken breast in a medium pot and cover with 5 cups of water. Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.) Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in. (Set aside 1/2 cup for another use.) In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.) Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.) Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25057,"Roasted Chicken with Balsamic Vinaigrette 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 2 tablespoons fresh lemon juice 2 garlic cloves, chopped 2 tablespoons olive oil Salt and freshly ground black pepper 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use) 1/2 cup low-salt chicken broth 1 teaspoon lemon zest 1 tablespoon chopped fresh parsley leaves Instructions: Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25058,"Caesar's Palace Salad 4 tablespoons red wine vinegar 2 egg yolks* (See Disclaimer) 1 tablespoon Dijon mustard 3/4 cup lemon juice 6 garlic cloves 2 tablespoons Worcestershire 1 tablespoon hot red pepper sauce 6 anchovy fillets 2 cups extra-virgin olive oil 1/4 cup Parmesan 4 cups cubed French or white bread 1/2 cup olive oil 3 cloves garlic, crushed 1/2 cup grated Parmesan 3 or 4 heads fresh young romaine (1 1/2 to 2 pounds) 1/2 cup grated Parmesan Instructions: For the dressing: Place vinegar, egg yolks, lemon juice, Dijon, garlic, Worcestershire, hot red pepper sauce, and anchovy fillets in a blender with a lid attachment. Blend on high speed. Slowly incorporate the olive oil while blending. Add the Parmesan and pulse lightly. Season to taste with salt and pepper. Preheat the oven to 325 degrees F. Spread cubed bread out on a sheet pan and toast in the oven until they are crisp and an even pale brown. Place the olive oil in a small pot or saute pan over medium heat and add the crushed garlic. Allow the garlic to lightly brown, then remove the crushed cloves with a spoon. Remove the oil from the heat. Toss the croutons in the garlic oil and then in the grated Parmesan. Wash and dry the romaine. Break small leaves into crosswise halves or thirds. Separate large leaves from their central rib and discard the tough rib. Tear the leaves into medium sized pieces. In a large bowl, toss together the lettuce leaves and dressing. Add the grated Parmesan and the croutons. Finish the salad with fresh ground black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 25059,"Cookies-and-Ice Cream Sandwich Cake 2 cups heavy cream 1/2 cup sugar
1 teaspoon vanilla extract
24 rectangular ice cream sandwiches with chocolate chip filling
One 14-ounce package cream-filled chocolate sandwich cookies
Instructions: Whip the heavy cream, sugar and vanilla in a large bowl with an electric mixer until firm peaks form. Remove the ice cream sandwiches from their wrappers. Place 6 ice cream sandwiches end to end in a 2-by-3 rectangle on a large flat serving plate. Cover with a thin layer of whipped cream. Stack 6 more ice cream sandwiches in the same manner on top; frost again. Repeat the process until all 24 sandwiches are stacked in one large rectangle. Cover the entire cake with a layer of whipped cream.
Place half of the cookies in a large resealable plastic bag and crush them using a rolling pin. Sprinkle the crumbs around the bottom and top edges of the cake and place some on top of the cake in the center. Arrange 5 whole cookies on top of the cake. Serve immediately or freeze until party time (up to 2 days ahead). ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 25060,"Iced Mocha Cappuccino 1 tablespoon chocolate syrup 1 cup double espresso or very strong coffee, hot 1/4 cup half and half 4 ice cubes Instructions: Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half and half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 25061,"Cajun Fried Shrimp 12 large shrimp Cajun spice 2 cups canola oil 1 cup buttermik 1 cup mik 2 large eggs 1/2 pound yellow cornmeal 1/2 pound all-purpose flour Instructions: Peel shrimp leaving tail and one section of shell on shrimp. de-vein shrimp by slicing them halfway through the back and remove vein. Rinse shrimp after de-veining. Open to form butterfly. Beat eggs and milk together. Add buttermilk. Mix well. combine yellow cornmeal and flour. Coat shrimp with Cajun spice. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat canola oil in medium frying pan. When oil reaches 350 degrees, fry shrimp for about 3 to 5 minutes until golden brown. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Merlot]" 25062,"Hawaiian-Style Poke 1 pound Ahi tuna, cut into 1-inch dice 1/2 cup chopped limu kohu (red seaweed) 1 teaspoon Inamona (roasted, crushed kukui nut), optional but very traditional, recipe follows 1/2 cup aloha shoyu (soy sauce) 1 Maui onion, diced 1 cup whole kukui nuts Hawaiian salt, to taste Instructions: Mix all ingredients and chill for 1 hour. Roast nuts whole over a grill or in a 325 degree F oven until golden brown for 90 minutes. Crack 1 kukui nut, and if it is a dark brown color, they are ready. Cool nuts, scrape out the nutmeat, and chop finely. Add Hawaiian salt, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 25063,"Strawberry Rhubarb Pie 2 1/4 cups all purpose flour 1/4 cup cornmeal 1/2 teaspoon salt 1/2 teaspoon baking powder 2 tablespoons sugar 3/4 cup butter, cut in small pieces--well-chilled or frozen 1/2 cup vegetable shortening, cut in small pieces--well-chilled or frozen 5 tablespoons ice water 1 teaspoon vanilla 3 pounds of fresh rhubarb, sliced into 1-inch pieces 2 pints of fresh strawberries, thinly sliced 1 1/2 cups white sugar 4 tablespoons all purpose flour 1 vanilla bean, split and scraped 2 tablespoons unsalted butter 2 tablespoons crystallized sugar (or granulated sugar) 1 whole egg, beaten Instructions: For Pie Dough: Combine flour, cornmeal, baking powder, salt and sugar. Using the paddle of an electric mixer or a pastry cutter, cut in the butter and shortening until mixture resembles \small peas.\ Pour the vanilla extract over the dough. Pour ice water, a little at a time, over the dough, and mix lightly until the dough comes together. Separate dough into 2 pieces and flatten each piece like a pancake. Wrap each piece of dough separately in plastic wrap. Refrigerate for at least 2 hours. For Pie Filling: Combine rhubarb and strawberries in a big bowl. Combine sugar, flour and scraped vanilla bean seeds and mix in with fruit mixture. Let sit while rolling pie dough. Preheat oven to 425 degrees F. Butter a 9-inch glass pie plate. Roll 1/2 pie dough to approximately 1/8-inch thick and about 1 inch larger than the pie plate. Fit in into the pie pan leaving the overlap intact. Fill with fruit filling and dot top with 2 tablespoons of unsalted butter. Brush beaten egg with pastry brush around the rim of the pie. Roll out the remaining dough and make a lattice top. Crimp the edges. Brush lattice with beaten egg. Do not brush the edge of the pie--this will cause the dough to become too dark while baking. Generously sprinkle with crystal sugar. Bake for 10 minutes. Lower oven temperature to 350 degrees F and bake for an additional hour. Pie is done when golden brown and juices bubbling from pie appear thickened. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25064,"Salmon with Hops Bearnaise over Cauliflower Puree 1 head cauliflower, separated into florets 1/2 cup heavy cream 1/4 cup butter, cubed Salt and freshly ground white pepper 1/2 cup 'Oktoberfest Style' wheat beer (recommended: Marzen) 1 shallot, minced 2 tablespoons dried hops, divided 1 tablespoon dried thyme leaves 1/4 teaspoon white pepper 3 egg yolks 1 cup clarified butter Pinch cayenne pepper 1 tablespoon lemon juice 1/8 teaspoon salt 2 tablespoons grapeseed oil 8 (6-ounce) salmon fillets Salt and freshly ground black pepper 2 tablespoons minced fresh chervil Instructions: For the puree, boil cauliflower in salted water until very tender. Drain well, stir in heavy cream, and puree with an immersion blender. Add cubed butter and further blend to smooth out the puree. Season, to taste, with salt and white pepper and keep warm. For the sauce, simmer beer, shallot, 1 tablespoon of the hops (reserving the rest), thyme, and white pepper until the liquid is reduced by half. Strain and allow to cool to room temperature. Add the egg yolks to a double boiler fitted over a pan of barely simmering water. (In order to avoid making scrambled eggs, the water level should not touch the bottom of the double boiler bowl.) Begin beating the egg yolks with a whip and add 1 tablespoon of the beer reduction. Beat until the yolks are thick, about 5 minutes. Crumble the remaining hops into the reduction to intensify the flavor. Remove the entire double boiler assembly (pot and all) to a heatproof surface like a large cutting board. Lift the double boiler from the pot and place a clean damp kitchen towel over the pot, tuck the loose ends of the towel under the base of the pot, and return the double boiler bowl to its position so that it sits atop the damp towel. Pour some of the clarified butter into the bowl in a slow steady stream while whisking constantly. As the mixture thickens, alternate some of the beer reduction with the butter, until all of the butter and the reduction are emulsified. Add the cayenne pepper and lemon juice. Add salt, if needed. Adjust the thickness of the sauce by beating in additional warm water. Set aside in a warm area until ready to use. (Please note that this sauce cannot be made in advance, so try to time it as closely as possible to serving time.) Heat the grapeseed oil in a large skillet over medium-high heat until it shimmers. Season the salmon fillets with salt and pepper and sear flesh-side down first, leaving undisturbed for the first few minutes to allow the caramelization process to begin and to prevent tearing of the flesh. To complement the taste of the beer reduction, it would be desirable to put a hard sear on the salmon, which means leaving it to sear until it is a dark (but not burnt) golden brown. Flip the fish and sear the other side the same way. Remove from heat to let rest and cover to carryover cook until it flakes. Spoon some cauliflower puree on plate. Top with a piece of salmon, some sauce, and a sprig of chervil. ","[Chardonnay, Riesling, Pinot Gris, Gewrztraminer]

" 25065,"Passion Fruit Tarts 1/2 cup unsalted butter, melted 3/4 cup sugar 2 large eggs, lightly beaten 1/2 cup passion fruit juice (see Note) 2 1/4 cups all purpose flour 3/4 teaspoon salt 1/2 cup lard, cut into eight pieces 1/4 cup unsalted butter, cut into 4 pieces 3 tablespoons ice water 1/2 cup coarsely chopped pistachio nuts, for garnish Instructions: For the filling: In the top of a double boiler, whisk together the butter, sugar, eggs, and passion fruit juice until the mixture is thick and will hold a line, about 12 minutes. Transfer the double-boiler insert to a larger bowl filled with ice and cold water, and stir occasionally until cool. The mixture will be quite thick. For the crust: In a large bowl, combine 2 cups of the flour, the salt, lard, and butter and rub together with the tips of your fingertips until the mixture resembles small peas. Add the remaining 1/4 cup flour and bring together into a rough mass. Add the ice water, 1 tablespoon at a time and press into the mixture with a fork or your fingertips just until the mixture adheres into a dough. You may not need all the ice water. Press the dough into a ball and refrigerate for 2 hours. To assemble the tarts: Roll the dough out to 1/8-inch thick and, using a small plate or a cardboard template, cut the dough into six 4 1/2-inch diameter rounds. Transfer the rounds to 2 baking sheets, prick all over with a fork, and freeze for 20 minutes. Preheat the oven to 425. Bake the tart bases for 12 to 15 minutes, until slightly golden. Using a large heavy spatula, transfer them to a rack (they crumble easily) and, when cool, spread with a nice thick layer of the passionfruit curd almost out to the edges of the pastry. Scatter the pistachio nuts around the very edges of the tarts and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25066,"Carrot and Zucchini Mini-Muffins 1 cup almond flour 1/4 cup brown rice flour 1/4 teaspoon fine sea salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/3 cup grapeseed oil 1/3 cup maple syrup 1 large egg, at room temperature 1/2 cup grated carrots (from1 medium peeled carrot) 1/2 cup grated zucchini (from 1 medium unpeeled zucchini) 1/2 cup raisins 1 cup whipped cream cheese, at room temperature (about 8 ounces) 1 1/2 tablespoons honey Instructions: For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside. In a medium bowl, sieve together the flours, salt, baking powder, baking soda, and cinnamon. Add any solids leftover in the sieve to the bowl and mix in. In a separate medium bowl, whisk together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and raisins. Using 2 small spoons, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes. For the frosting: In a small bowl, mix together the cream cheese and honey until smooth. To serve: Spread the cooled muffins with frosting, if using, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 25067,"Ensalada de Noche Buena 3 medium beets, cooked and chopped 3 oranges, peeled and sectioned 2 jicamas, peeled and chopped 3 bananas, peeled and sliced 3 slices fresh pineapple, cut into cubes 1/3 cup sugar 4 tablespoons wine vinegar Lettuce leaves 1/2 cup chopped peanuts Seeds from one pomegranate 1 stick sugar cane, chopped Instructions: In a bowl mix the beets, oranges, jicamas, bananas, and pineapple together. In another bowl mix the sugar and vinegar. Toss the fruit with the sugar dressing, then chill throughly. Line 6 salad plates with the lettuce, fill the center of each with the fruit, and garnish with peanuts, pomegranates and sugar cane. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25068,"Candied Cashews 2 cups cashews 1 cup sugar 1/2 cup water Instructions: Preheat the oven to 350 degrees F. Place the cashews on a baking sheet and place in the oven. Toast the cashews for 10 minutes, or until golden brown. Be sure to watch the cashews carefully so they don't burn! Remove the cashews from the oven and cool. In a saucepan (copper works best), add the sugar and the water. Bring the mixture to a boil. Once the mixture is boiling and the sugar has dissolved, add the cashews. Continue cooking the mixture, stirring constantly. The sugar will thicken, and then become granular again, continue stirring. The sugar will then begin to turn back into a clear liquid. When all of the sugar has turned into a clear liquid, remove the pan from the heat, stirring constantly. Once the sugar begins to turn a golden color, spoon the nuts onto a parchment paper lined sheet pan. Allow to cool.; ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 25069,"Jalapeno Pepper Juicy Lucy 1 stick (8 tablespoons) unsalted butter 1 chipotle pepper in adobo, chopped, plus 2 tablespoons adobo sauce 1 3/4 pounds ground beef 8 ounces bacon, finely chopped Kosher salt and freshly ground black pepper 12 frozen jalapeno poppers Twelve 1/2-ounce slices pepper jack cheese 24 pickled jalapeno slices (from a 12-ounce jar) 12 hamburger buns, split Sliced red onion, sliced tomato and shredded lettuce, for topping Instructions: Preheat the oven to 450 degrees F. Put a wire rack on a rimmed baking sheet. Combine the butter, chipotle and adobo in a small saucepan over medium heat. Cook until the butter is melted and bubbly, about 4 minutes. Set aside. Combine the beef, bacon, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix together until well combined. Divide the meat into 12 balls (3 ounces each). Press a jalapeno popper into the center of one ball of meat and bring the meat up and around to completely encase the popper. Pat the meat into the flattest patty you can make while still keeping the popper completely covered. Put on the rack on the baking sheet and repeat with the remaining meat and poppers.
Bake until the burgers are caramelized around the edges, about 15 minutes. Meanwhile brush the cut sides of the burger buns with the chipotle butter and place cut-side up on a second baking sheet. Remove the burgers from the oven and top each with a cheese slice and 2 pickled jalapeno slices. Return to the oven along with the buns and bake until the buns are hot and the cheese is melted, about 5 minutes.
Serve the burgers on the buns topped with onion, tomato and lettuce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 25070,"Chocolate Caramel Hazelnut Ice Coffee 2 cups hot espresso 1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves) 1/4 cup melted bittersweet chocolate 2 tablespoons caramel syrup 1/4 cup hazelnut-flavored liqueur (recommended: Frangelico) Ice cubes Whipped cream, for serving Instructions: Stir together the espresso, simple syrup, melted chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and refrigerate until chilled. Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top off with whipped cream. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 25071,"Moroccan Merguez Stuffing 1 pound ground lamb 1/4 cup harissa 1 teaspoon grated fresh ginger
3/4 teaspoon ground coriander 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon sumac 1/2 teaspoon ground turmeric 3 large cloves garlic, grated
Olive oil, for greasing pan 1 large boule (rustic white bread), cut into 1-inch cubes and dried out overnight (about 10 cups)
1 medium sweet potato, peeled and cut into 3/4-inch dice (about 2 1/2 cups) 1 large onion, chopped 2 large red bell peppers, cut into 3/4-inch dice (about 2 cups) 6 large cloves garlic, minced 1 cup chopped walnuts, optional 3 large eggs 1 quart turkey stock 2 teaspoons ground turmeric 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon cayenne, optional 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon ground black pepper 2 to 4 tablespoons harissa
1/2 cup chopped fresh parsley Instructions: For the sausage: Place the lamb, harissa, ginger, coriander, salt, cinnamon, pepper, sumac, turmeric and garlic in the bowl of a stand mixer. Mix on medium speed for 2 minutes, then turn out onto a sheet of plastic wrap and form into a small, dense log. Wrap well and refrigerate for at least 24 or up to 72 hours. For the stuffing: Preheat the oven to 400 degrees F. Grease a large casserole dish (such as a 9-by-13-inch or equivalent oval) with olive oil; set aside. Put the bread cubes in a very large bowl. Place a large saute pan over high heat. Break the sausage meat into marble-sized pieces and brown on all sides in batches; remove and add to the bowl, letting the bread soak up any grease.
Once all the sausage is browned, reduce heat to medium-high (do not drain the grease from the pan). Add the sweet potatoes and cook, stirring occasionally, until they begin to brown, 4 minutes. Add the onions and peppers and continue to cook, stirring occasionally, another 4 minutes, then add garlic and walnuts, if using, and cook until fragrant, about 3 minutes. Pour the vegetables on top of the bread and sausage.
Whisk the eggs and turkey stock together in a large bowl, then add the turmeric, coriander, paprika, salt, cayenne, if using, cinnamon, cumin, ginger, black pepper and 2 tablespoons of harissa. Pour half evenly over the stuffing mixture and toss well; when all the liquid has been absorbed, add the chopped parsley and remaining stock and continue tossing until well combined. Taste for seasoning, adding more harissa and spices as you'd like.
Pour the stuffing into the prepared casserole dish, spreading out evenly, then cover with aluminum foil and bake for 40 minutes. Remove the foil and bake until brown on top, an additional 10 minutes. Allow to rest for 10 minutes, then serve warm.
","[Syrah, Grenache, Tempranillo, Barbera]" 25072,"Chef Joe's Baked Macaroni and Cheese Kosher salt 2 cups elbow macaroni 2 eggs, beaten 2 cups evaporated milk 1/2 cup butter, melted 1/2 teaspoon cayenne pepper 2 1/2 cups grated sharp Cheddar 1 cup bread crumbs 1 teaspoon paprika 1/4 cup grated Parmesan Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside. In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt. Put half the macaroni into a buttered 2-quart casserole and top with half the Cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese. In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 25073,"Philipino Fried Rattlesnake 1/2 pound rattlesnake meat, deboned *see note 1 (8-ounce) bottle soy sauce (can substitute teriyaki sauce) 1 can olive oil cooking spray (recommended: Pam brand) 1 pound bacon cut into 1/2-inch strips 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow bell pepper, diced 1 large white onion, diced 8 large eggs, lightly beaten Garlic salt (recommended: Lawry's brand) Black pepper, coarsely ground 3 bags rice, cooked (recommended: Success brand) Instructions: Wash rattlesnake meat thoroughly through a colander and marinate with soy sauce overnight in a plastic bag in the refrigerator. Spray olive oil in a heated, nonstick coated wok and sear marinated meat. Set meat aside. Brown the bacon in the wok. When the bacon is nearly done, add bell peppers and onion and cook until the vegetables are translucent and tender. Add the eggs and stir constantly until they are firmly set. Add rattlesnake to mixture and cook on medium heat for about 10 minutes. Stir in cooked rice, garlic seasoning and pepper, to taste. Turn heat down to keep rice from sticking to wok and mix ingredients well before serving. *Note: chicken can be substituted for rattlesnake meat . ","[Syrah, Tempranillo, Garnacha, Barolo]" 25074,"Tomato Soup with Gratineed Grilled Cheese 8 medium to large plum tomatoes 3 tablespoons unsalted butter 1/2 large sweet onion, chopped 1 garlic clove, chopped 3 cups chicken broth or water 1/8 teaspoon sugar 1 sprig fresh basil, plus leaves for garnish Kosher salt and freshly ground black pepper 2 tablespoons heavy cream 4 thick slices French bread, lightly toasted 1 1/2 cups shredded sharp white Cheddar Instructions: Bring a medium pot of water to a boil and fill a large bowl with ice water. Core the tomatoes and cut a shallow X into the skin on the bottom of each with a sharp knife. Boil the tomatoes just long enough for the skin to be easy to peel, about 20 seconds. Transfer to the ice bath to cool. Peel the tomatoes, quarter them lengthwise, and remove the seeds. Coarsely chop the flesh. Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent and softened but not browned, about 5 minutes. Add the tomatoes, broth, sugar, basil, 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly and simmer until the tomatoes start to break down, about 15 minutes. Remove the basil sprig and transfer the soup to a blender. Puree until very smooth (be careful when blending hot liquids). Add the cream and season with salt and pepper to taste. Preheat the broiler on high with the heating element about 6 inches above the rack. Divide the soup among 4 small broiler-proof bowls. Place a slice of bread in each and top with the cheese. Broil until the cheese is melted, bubbling and lightly browned in spots. Garnish with a basil leaf and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25075,"Cheesy Bacon and Hash Brown Frittata 8 ounces bacon, diced 1/2 red onion, diced
2 cups frozen hash browns, thawed
1 3/4 teaspoons kosher salt 1 bunch Tuscan kale, chopped
10 large eggs, at room temperature
1/2 cup heavy cream or whole milk, at room temperature
4 ounces sharp white Cheddar, grated (about 1 1/2 cups loosely packed)
4 ounces mozzarella, grated (about 1 cup)
Instructions: Preheat the broiler to high and position a rack in the top third of the oven. Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon. Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 25076,"Warm Bittersweet Chocolate Tartlets with Spiced Almonds 2 ounces unsweetened chocolate, chopped 6 tablespoons (3/4 stick) unsalted butter 3 large eggs 1/8 teaspoon salt 1/2 cup granulated sugar 1 tablespoon light corn syrup 2 tablespoons milk 1/2 teaspoon vanilla extract 1 teaspoon cognac or rum 1/3 cup chocolate chips 6 prebaked 4-inch tartlet shells (recipe follows) 4 1/2 cups Spiced Almonds (recipe follows) 3 cups Whipped Cream (recipe follows) Instructions: Preheat the oven to 325 degrees F. Melt the chocolate and butter together in a double boiler over simmering water, making sure that the water does not touch the bottom of the pan holding the chocolate. Whisk until smooth. In a mixing bowl, whisk together the eggs, salt, and sugar. Add the corn syrup and then the milk, vanilla extract, and cognac or rum. Mix until smooth. Stir in the melted chocolate mixture. Divide the chocolate chips among the 6 tartlets, placing them in the bottom of each shell. Pour the chocolate mixture over the chocolate chips, filling each tartlet. Bake the tartlets until almost completely set, 20 to 25 minutes. Serve the tartlets warm with a dollop of the whipped cream and a sprinkling of the spiced almonds. Serve extra whipped cream and spiced almonds on the side. The tartlets are best served the day they are baked. They can be reheated. Store them at room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 25077,"Crispy Skin Salmon 2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick Kosher salt and freshly cracked black pepper 3 tablespoons unsalted butter, softened and divided 1 teaspoon finely grated lemon zest 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 tablespoon whole tarragon leaves Instructions: Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes. Preheat the broiler to high. Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes. In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce. What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25078,"Chocohotopots 1 stick plus 1 tablespoon unsalted butter 4 ounces semisweet chocolate, with 60 percent cocoa solids 2 eggs 3/4 cup superfine sugar 3 tablespoons all-purpose flour Special equipment: 4 (2/3 to 1-cup capacity) ramekins Instructions: Place a baking sheet in the oven and preheat to 400 degrees F. Butter the ramekins with 1 tablespoon butter. Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little. In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath. Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT! ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 25079,"Pancake Bread Nonstick cooking spray, for the loaf pan Pinch ground cinnamon
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, at room temperature, plus more for serving
2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1 cup plus 2 tablespoons packed dark brown sugar
Kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sour cream
2/3 cup pure maple syrup, plus more for serving
2 teaspoons pure vanilla extract
2 large eggs
Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray. Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25080,"Slow Cooker Tortilla Soup 3 chicken thighs, skin removed 10-ounce can diced tomatoes with green chiles
1 1/2 cups cooked black beans 1 1/2 cups chicken broth 1 1/2 cups water 1 yellow onion, finely chopped 3 garlic cloves, finely minced 1 jalapeno, finely chopped 1/2 teaspoon ground cumin 1/2 teaspoon chili powder Juice of 1/2 lemon 20 tortilla chips 3 tablespoons finely chopped fresh cilantro 1/2 cup shredded Monterey Jack cheese Instructions: Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
Per serving: Calories: 275; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 22 grams; Total carbohydrates: 29 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 56 milligrams; Sodium: 364 milligrams ","[Malbec, Tempranillo, Garnacha, Zinfandel]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly" 25081,"Ravioli Rose Pie Kosher salt Three 9-ounce packages fresh round cheese, chicken or meat ravioli 2 tablespoons unsalted butter, melted 3/4 cup freshly grated Parmesan Nonstick cooking spray 1 cup marinara sauce 12 ounces low-moisture whole-milk mozzarella, sliced 1/4 inch thick 12 small sun-dried tomatoes packed in oil, drained (about 1/2 cup) Instructions: Preheat the oven to 375 degrees F. Bring a large pot of generously salted water to a boil and cook the ravioli according to the package directions. Toss with the butter in a large bowl. Let sit until cool enough to handle, about 10 minutes. Sprinkle with the Parmesan and toss to coat. Grease a 9-inch pie dish with nonstick cooking spray. Spread 1/4 cup of the marinara on the bottom of the prepared dish. Standing the ravioli on their sides, shingle the pasta around the edge of the pie dish until you have completed a circle. Inside the ravioli circle, shingle alternating pieces of mozzarella and sun-dried tomatoes until you have a second circle. Repeat the circles, alternating ravioli with the mozzarella and sun-dried tomatoes, until the pie dish is filled. Curl a ravioli around a piece of mozzarella and tuck it in the center. Bake the pie until the mozzarella is melted and the pasta is slightly toasted, about 15 minutes. Let cool for 15 minutes then slice and serve with the remaining marinara sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25082,"Peanut Butter Mocha Mix 1 tablespoon peanut butter powder 2 1/2 teaspoons unsweetened cocoa powder
2 teaspoons sugar, or to taste
1 1/2 teaspoons instant espresso powder 3 tablespoons boiling water
3/4 cup hot steamed milk or almond milk
A pinch of cinnamon, optional
Instructions: Whisk together the peanut butter powder, cocoa powder, sugar and instant espresso in a large mug with the boiling water until no lumps remain. Mix in the milk and top with a pinch of cinnamon, if desired. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 25083,"Brown Rice Crispy Bar 3 ounces puffed brown rice, approximately 6 cups 3 tablespoons flax seed oil, plus extra for the pan 1 tablespoon orange blossom honey 7 ounces mini marshmallows, approximately 4 cups 3 ounces toasted slivered almonds, approximately 3/4 cup 1 1/2 ounces coarsely chopped dried cranberries, approximately 1/3 cup 1 1/2 ounces coarsely chopped dried cherries, approximately 1/3 cup 1-ounce dried blueberries, approximately 1/3 cup Instructions: Lightly coat the inside of a 13 by 9 by 2-inch metal pan with oil and set aside. Preheat the oven to 425 degrees F. Spread the brown puffed rice evenly on a sheet pan. Toast in the oven for 4 minutes, stirring occasionally. While the rice is toasting, prepare the marshmallow mixture. Place the oil, honey, and marshmallows in a large mixing bowl set over a pot of gently simmering water. Stir until the marshmallows are melted, approximately 4 to 5 minutes. Once the marshmallows are melted, quickly add the toasted brown rice, almonds, and fruit and stir to combine. Coat your hands or a spatula with oil and spread the mixture evenly into the pan. Once the mixture has cooled completely, cut into squares and store in an airtight container for 1 to 2 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25084,"Candy Corn Popcorn Balls 1 cup candy corn 3 tablespoons heavy cream
1 bag microwave popcorn, popped
Nonstick cooking spray
Instructions: Melt the candy corn in the heavy cream in a small saucepan, stirring as needed, over medium-low heat. Put the popped popcorn in a large bowl. Pour the melted candy corn mixture over the popcorn and stir to coat. Spray your hands with nonstick cooking spray and roll the popcorn into baseball-sized balls, pressing the popcorn together firmly so it sticks and stays together. Allow the popcorn balls to chill on a parchment-lined baking sheet in the refrigerator for about 5 minutes to firm up. Enjoy! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 25085,"3-Ingredient Banana Bread 4 large ripe bananas 2 large eggs, lightly beaten One 15.25-ounce box spice cake mix Instructions: Preheat the oven to 350 degrees F. Line a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Mash 3 of the bananas with a fork in a large bowl until very smooth, reserving the fourth and least-bruised banana for the bread topper. Whisk in the eggs and cake mix until just combined and no lumps remain. Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Slice the remaining banana in half lengthwise, then place the halves cut-side up on top of the batter, with the curves facing each other. Bake until deep golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the loaf pan to a wire rack to cool slightly, about 10 minutes. Run a knife or offset spatula around the edges of the pan, then invert the banana bread onto the wire rack and cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25086,"Salad of Marinated Charred Squid with Cannellini beans, Rocket, and cl 2 pounds 3 ounces (1 kilogram) squid, trimmed and gutted Salt and freshly ground black pepper 1 (14-ounce or 400 gram) tin of cannellini beans, or use 6 ounces (17 grams) dried ones, soaked and cooked until tender 1 to 2 fresh red chiles, sliced 2 good handfuls rocket (arugula) 2 to 3 tablespoons lemon juice 4 tablespoons olive oil Extra-virgin olive oil Instructions: Try to get your fishmonger to skin and gut the squid for you. Score the squid lightly in a casual criss-cross fashion. Set it aside while you get a griddle pan very, very hot. You can also use a wok or the barbecue. Season the squid lightly with salt and pepper just before cooking, then add it to the pan. After a minute, it should be nicely charred, so turn it over and cook for a further minute. Remove the squid from the pan and set aside. Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chiles to the bowl with the rocket, lemon juice, and olive oil, and season. Cut the squid at irregular angles and toss it in with the rest of the ingredients. A good drizzle of extra-virgin olive oil over the top will finish it off nicely. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 25087,"No-Bake Sticky Toffee Balls 1 cup pitted dates (about 5 ounces) 1/4 cup packed light brown sugar 2 tablespoons unsalted butter 1 cup walnuts 1 teaspoon orange zest 1 teaspoon pure vanilla extract Pinch fine salt 4 whole graham crackers, broken into pieces Colored sanding sugar, for rolling Instructions: Put the dates, brown sugar and butter in a microwave-safe medium bowl and cover. Microwave on high in 1-minute increments, stirring in between, until the butter has melted. Transfer the mixture to a food processor and pulse until smooth. Add the walnuts, orange zest, vanilla, salt and graham crackers and pulse until the mixture comes together into a stiff and slightly tacky ball. Scoop heaping teaspoonfuls of dough and roll them into balls. Refrigerate the balls until firm, about 1 hour. Roll the chilled balls in sanding sugar. The sticky toffee balls can be refrigerated for up to 3 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 25088,"Firehouse Salad 1 head leafy green lettuce, roughly chopped 1 pint cherry tomatoes 1/2 large red onion, thinly sliced* 4 carrots, julienned or thinly sliced* 1 can black beans, drained and rinsed 1 mango, pitted and cubed 2 small beets, cooked, peeled, and julienned or sliced into thin strips (about 1 cup)* (See Cook's Note) Lime-cumin vinaigrette, recipe follows 1/4 cup fresh lime juice 1/4 cup rice wine vinegar 1/4 teaspoon cumin 1 tablespoons honey 1 teaspoon minced jalapeno, minced 2 teaspoons olive oil Kosher salt and freshly ground black pepper 1/2 bunch cilantro, leaves picked and chopped Instructions: In a large bowl toss the lettuce, tomatoes, red onion, carrots and black beans to evenly combine. Plate this mixture and top with the mango and the beet sticks. Drizzle on lime cumin vinaigrette. Combine the lime juice, rice wine vinegar, cumin, honey and jalapeno until smooth. Slowly drizzle in the olive oil. Season with salt and pepper. Whisk in cilantro. Taste and adjust seasonings. Reserve. To morph into a Sauteed Shrimp Salad: Place 12 to 15 (about 3/4 pound) large peeled shrimp in a small bowl. Pour about half of the lime cumin vinaigrette over the shrimp. Cover and marinate for 20 minutes. In a saute pan over high heat, toss the shrimp, with salt and pepper, for 2 to 3 minutes, or until their tails turn bright pink. Serve over the salad and drizzle on remaining lime cumin vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 25089,"Tex-Mex Stuffed Acorn Squash 2 acorn squash (about 1 1/2 pounds each), stems removed, halved crosswise and seeded 1 14-ounce container extra-firm tofu, drained and crumbled 2 tablespoons extra-virgin olive oil 1 orange or yellow bell pepper, chopped 4 scallions, sliced Kosher salt and freshly ground pepper 3 cloves garlic, finely chopped 1 tablespoon chili powder 2 teaspoons ground cumin 3/4 cup corn-and-black bean salsa 1 1/2 cups shredded pepper jack cheese (about 6 ounces) Shredded lettuce, fresh cilantro and/or diced tomato, for topping Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil; set aside. Place the acorn squash in a microwave-safe bowl with 1/4 cup water. Loosely cover with plastic wrap and microwave until fork-tender, about 15 minutes. Meanwhile, spread the tofu on a large plate and press out the excess moisture with paper towels; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and all but 2 tablespoons of the scallions; season with salt and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic, chili powder and cumin and stir to coat the vegetables. Add the tofu and 1/2 teaspoon salt and cook, breaking up any large chunks, until combined. Stir in the salsa. Remove from the heat. Set the squash halves cut-side up on the prepared baking sheet (trim the bottoms so they sit flat, if necessary). Pat dry and season the insides generously with salt and pepper. Stir half of the cheese into the tofu mixture, then divide among the squash halves. Top with the remaining cheese and bake until the filling is hot and the cheese is melted, about 10 minutes. Top with the reserved scallions and assorted toppings. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 25090,"Pork with Orange Jalapeno Glaze 4 cups water 1/2 cup soy sauce 4 shallots, sliced 1/2 cup white wine 2 tablespoons salt 1 tablespoon sugar 1/4 cup olive oil 2 star anise, crushed 1 sprig marjoram 1 sprig rosemary 1 (3 to 4 pound) pork loin (boneless center cut) 1 cup orange juice 1 cup sugar 2 ounces ginger, chopped 1 small jalapeno, chopped 1 small orange, zested 2 tablespoons rice wine vinegar 2 ounces unsalted sweet butter, cubed 1 teaspoon salt Instructions: Brine: Combine all ingredients and pour over the pork. Refrigerate for 24 to 48 hours. Preheat oven to 375 degrees F. In hot saute pan with 2 tablespoons of peanut oil, brown pork loin on all sides. Place it in the oven for 30 to 45 minutes until internal temperature reaches 150 degrees F. Remove pork from the oven; let rest on a rack for 10 minutes. Slice. Glaze: Reduce orange juice to 1/3 cup. Combine sugar, ginger, jalapeno, orange zest and rice wine vinegar. Cook in a 1-quart pot until it's a medium-dark amber color. Stir in orange juice, butter and salt. Strain through a sieve and keep warm. Arrange pork on serving platter and drizzle with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25091,"Spinach Olive Oil Cupcake 1 3/4 cups fresh organic spinach 2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3 organic eggs
3/4 cup olive oil
2 teaspoons organic lemon juice
1 teaspoon vanilla extract 8 medium organic plum tomatoes 3/4 cup white sugar
Pinch salt
2 organic whole cloves
1 organic cinnamon stick
1 pound 2 ounces organic cream cheese 13 1/2 ounces white chocolate, melted 9 ounces organic unsalted butter, soft 1 1/4 ounces organic lemon juice 1/4 teaspoon salt Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Prepare 2 cupcake pans with paper liners. Puree the spinach to measure 1 cup. Sift together the flour, baking powder and salt into a bowl. Blend the sugar and eggs until creamy in the bowl of a stand mixer fitted with the paddle attachment, add then add the oil, lemon juice, vanilla and spinach puree and blend to combine. Slowly add the dry ingredients and mix for 30 more seconds. Bake for 14 minutes, then let cool completely. For the tomato marmalade: Bring a pot of water to a boil. Add the tomatoes and boil until the skin starts coming off, about 2 minutes, then plunge into a cold water bath. Peel, seed and dice the tomatoes. Transfer to a saucepan with the sugar, salt, cloves and cinnamon and cook until tender and syrupy, then let cool.
For the buttercream frosting: Beat the cream cheese in the bowl of a stand mixer using the paddle attachment until soft. Add the white chocolate and blend to combine, then mix in the butter, lemon juice and salt.
For assembly: Use a melon baller to remove the center of each cupcake and fill with tomato marmalade. Pipe the tops with the buttercream frosting and garnish with more tomato marmalade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25092,"Grilled Rosemary-Pecan Quail 1/2 cup pecans, roasted and roughly chopped 1 teaspoon rosemary, finely chopped 4 boned quails, washed and dried Pinch salt and pepper 1/4 cup cane syrup Instructions: Mix the pecans and rosemary together, and divide into 4 parts. Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side. While the quails are grilling, mix together the cane syrup and butter, and drizzle over the quails immediately after pulling them off the grill, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25093,"Classic Filet with Porcini-Marsala Pan Sauce 1 1/2 ounces dried porcini mushrooms 1 1/2 cups chicken stock 4 (8-ounce) filet steaks, 1 1/2 inches thick, at room temperature Canola or vegetable oil Kosher salt and freshly cracked black pepper 1 clove garlic, minced 1 small shallot, minced 1/2 cup Marsala wine 2 tablespoons (1/4 stick) unsalted butter 1 teaspoon fresh thyme leaves, minced 1 tablespoon chopped chives Potato Fennel Puree, for serving, recipe follows 2 large fennel bulbs, cleaned, cored and cut into large chunks 2 Yukon gold potatoes, peeled and cut into large chunks 2 cups milk 1 cup cream 1 dried bay leaf Kosher salt and freshly cracked black pepper 1 to 2 tablespoons butter Instructions: Combine the dried porcini mushrooms and chicken stock in a small saucepan. Bring the mixture to a boil, then turn the heat off and let sit for 10 to 15 minutes. Pull the mushrooms out of the liquid, reserving the stock, letting any grit from the mushrooms settle to the bottom of the saucepan. Slice the mushrooms into strips and set aside. Thoroughly pat the steaks dry with a paper towel. Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Drizzle a light coating of oil over each side of steak. Sprinkle the steaks generously with salt and pepper. Insert an instant read digital thermometer into the side of one of the steaks, set it to sound its alarm at 100 degrees F. Add 1 to 2 tablespoons of oil into the pan, this helps create a great crust on the steaks. Place the steaks in the pan, leaving room in between each steak. Cook the steaks without moving for 3 minutes. Using tongs, flip the steaks and cook until the thermometer goes off, about another 4 minutes for rare, 5 minutes for medium-rare and 6 minutes for medium. Remove the steaks to a plate and cover loosely with foil. Let the steaks rest for at least 5 minutes while making the pan sauce. After removing the steaks from the skillet, add the porcini mushrooms, garlic and shallots. Cook for 3 to 5 minutes. Add the Marsala wine and the reserved mushroom liquid, being careful to let any grit stay in the bottom of the pan. Bring the sauce to a boil and reduce by half. Turn off the heat and whisk in the butter until it is melted and sauce has thickened. Add the thyme and season with salt and pepper. Spoon sauce over steaks, top with the chopped chives. Serve immediately with the Potato Fennel Puree. Place the fennel and potatoes into a medium saucepan and cover with the milk and cream. Add the bay leaf and season with a good amount of salt. Bring the mixture to a boil over medium-high heat and cook until the potatoes are tender or until a knife inserts into center of a potato chunk with no resistance, 15 to 20 minutes. Once the vegetables are tender, strain them out of the pan using a spider or a slotted spoon. Transfer them into a food processor, add the butter and start the pureeing process. Add just enough of the cooking liquid until the puree becomes smooth and creamy. Season with more salt and pepper. ","[Chardonnay, Pinot Noir, Barolo, Rioja]" 25094,"Rock Salt Crusted Ahi Tuna in Orange Coconut Glaze 1 (15.5-ounce) can coconut milk 4 oranges, 1 zested and all juiced 2 tablespoons cornstarch 2 tablespoons water 1 teaspoon chopped fresh tarragon or mint 2 pounds loin of ahi tuna (not steaks) Salt and freshly ground black pepper 1/4 cup grape seed oil Instructions: In a heavy bottom sauce pan, add coconut milk and orange juice, and over medium-high heat, reduce liquid by half. Thicken by mixing the cornstarch and water together to form a slurry and adding to the reduced mixture, stirring constantly. Reduce the heat and simmer for 2 to 3 minutes more. Add tarragon and orange zest, turn off heat, and allow to rest. Take the tuna and season the whole outside with salt and pepper (if the tuna loin is too big, you may cut in half or quarters lengthwise for ease of cooking). Using a heavy bottom skillet or saute pan, add grape seed oil and heat until smoking. Place tuna loin in oil gently and leave for 2 minutes or until golden brown on that side. Turn and repeat on all sides of tuna. Remove from heat and allow to rest for 5 minutes. To serve, place a little sauce on plate, slice the tuna thinly, and arrange on sauce. The tuna should have an appearance of being cooked on the outside and raw on the inside. Note: please use only high-quality tuna ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 25095,"Corn Fritters with Herb Salsa and Fresh Cheese: Arepitas with Chimichurri and Queso Fresco 1 Spanish onion 1/3 cup olive oil 1/3 cup freshly squeezed lime juice 1 bunch fresh flat-leaf parsley 1 bunch fresh cilantro leaves 3 sprigs fresh oregano, leaves picked 2 large cloves garlic 1 jalapeno, stemmed and chopped Kosher salt and freshly ground black pepper 2 cups harina pan (precooked white corn flour), or cornmeal 1/2 cup grated Parmesan 1 teaspoon fine salt 2 cups lukewarm water 1/2 cup milk 3 tablespoons vegetable oil, plus more for frying 1/2 pound queso fresco, crumbled Instructions: Make the chimichurri: In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, lime juice, parsley, cilantro, oregano leaves, garlic, and jalapeno and pulse until finely chopped. Transfer the herb mixture to the bowl with the onion and stir to combine. Season the chimichurri with salt and pepper. Make the arepitas: In a large bowl, whisk together the harina pan, Parmesan, and salt. In another large bowl, whisk together the water, milk, and 3 tablespoons oil. Stir the milk mixture into the flour mixture. Using your hand, knead the mixture until a firm but malleable dough is formed. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes. Meanwhile, pour the oil for frying into a large pot to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil registers 365 degrees F. Form the dough into 1 to 1 1/2-inch round balls. Using the palms of your hands, form the dough balls into rounded \UFO\ shapes. Working in batches, add the dough balls to the oil and fry, turning occasionally, until puffed and golden brown. Using a slotted spoon, transfer the arepitas to paper towel-lined plate and season with salt. Serve the arepas in a bowl with the chimichurri and queso fresco in separate bowls on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 25096,"Artichoke Focaccini 1 (16.3-ounce) can refrigerated biscuit dough (recommended: Pillsbury Grands) 3 tablespoon extra-virgin olive oil 1 teaspoon crushed garlic 1 teaspoon Italian seasoning (recommended: McCormick) 2 (6-ounce) jars marinated artichoke hearts, drained (recommended: Mezzetta) 1 1/2 cups grape tomatoes, sliced in 1/2 1 cup crumbled blue cheese Instructions: Preheat oven to 350 degrees F. Lightly spray baking sheet with cooking spray and set aside. Unroll and separate biscuit dough. Pat each biscuit in to 1/4-inch thick rounds. Place on prepared baking sheet. Make \dimples\ in each round with fingertips. In a small bowl, combine olive oil, garlic, and Italian seasoning. Using a pastry brush, brush tops with olive oil mixture. Place 2 artichoke quarters on each round and about 5 grape tomatoes halves and top with 2 tablespoons crumbled blue cheese Bake in oven for 13 to 15 minutes, or until golden brown. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25097,"Collard Greens 4 slices bacon, coarsely chopped 2 cups water 1 pound collard greens, trimmed, washed and thinly chopped Dash sugar Salt Instructions: Render bacon until crispy. Remove and set aside. To rapidly boiling water add collard greens, sugar and salt. Cook until tender. Drain and toss with bacon ","[Chardonnay, Sauvignon Blanc, Riesling]" 25098,"Christmas Tree Pull-Apart Bread 1 1/2 pounds store-bought pizza dough All-purpose flour, for dusting
One 8-ounce block part-skim mozzarella
3 tablespoons unsalted butter
1 garlic clove, minced Kosher salt
3 tablespoons chopped fresh parsley
2 teaspoons chopped mixed fresh herbs such as sage, rosemary and thyme
3 tablespoons grated Parmesan
6 to 8 large basil leaves, sliced into ribbons
2 cups store-bought marinara, warmed
Instructions: Preheat the oven to 400 degrees F. Sprinkle a work surface with flour to prevent sticking. Cut the pizza dough into 32 pieces by dividing it in half, then cutting each half in half and so on until you have 32 fairly evenly-sized pieces. Cut the mozzarella into 32 cubes. Line a baking sheet with foil and spray lightly with cooking spray. Insert 1 piece of the mozzarella into each of the dough pieces, pinching the dough around the cheese and rolling into a ball. Make sure the cheese is completely sealed inside the dough. Repeat with all of the cheese and dough. Arrange the dough balls into the shape of a Christmas tree on the prepared baking sheet. Start with 1 at the center of the top of the sheet pan as the treetop. Then make rows of 2, 3, 4, 5, 6, 7 in a pyramid shape below the first ball, to make a triangular \tree\ shape. Place the last 2 balls at the top of the pyramid to act as a tree topper. Melt the butter in a small pan. Add the garlic and cook for 30 seconds, then remove from heat. Brush half of the garlic butter over the dough and sprinkle with kosher salt. Bake for 25 to 30 minutes, until the dough is lightly browned and cooked through. (It?s okay if some of the cheese bursts through ? it will crisp up and taste delicious.) Remove from the oven and brush with the remaining garlic butter, then sprinkle with the parsley and mixed herbs. Sprinkle with the Parmesan and spread the basil ribbons over the top. If desired, spoon some of the sauce in lines across the tree to look like a garland. Serve immediately with the remaining sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25099,"Smith's Mint Julep 5 large fresh mint sprigs 2 teaspoons superfine sugar Dash of water 2 ounces bourbon, preferably Maker's Mark 1/2 ounce peppermint schnapps Instructions: Fill large martini glass with crushed ice and set aside. Reserve one mint sprig for garnish. Remove and discard stems from remaining mint and place leaves in a small bowl. Add sugar, and, using back of a spoon, crush mint; stir, adding a few drops of water so the sugar fully dissolves. Add small amount of ice, then the liquors. Stir to combine, and strain mixture into glass. Garnish with mint sprig. ","[Bourbon, Peppermint Schnapps]" 25100,"Beer Braised Chicken 3 slices thick cut applewood bacon 1 whole chicken, quartered Kosher salt and freshly cracked black pepper 1 fennel bulb, trimmed cored and thinly sliced 1 bottle dark beer 2 tablespoons apple cider vinegar Instructions: Preheat the oven to 400 degrees F. In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled. Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes. Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]" 25101,"Minted Squash Orzo 1 cup dried orzo pasta 1/4 cup garlic flavored olive oil, divided 1 large yellow squash, about 8 ounces, quartered lengthwise and sliced Kosher salt and freshly cracked black pepper 4 ounces feta cheese, crumbled 1/2 cup fresh mint leaves, chopped, plus more for garnish Instructions: Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook for 8 minutes; pasta will be slightly undercooked. Reserve 1/2 cup of the cooking water, then drain the orzo in a colander in the sink. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper, to taste, and cook, stirring occasionally, until beginning to brown and soften, about 4 minutes. Reduce the heat to medium-low, and add the cooked orzo and cooking water. Bring to a simmer and stir in 3/4 of the feta; season with salt and pepper. Cook until the water is absorbed, about 2 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil and mint. Transfer to a serving platter and sprinkle the remaining feta over the top and garnish with additional chopped mint. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 25102,"Negimaki 1/3 cup soy sauce 1/4 cup mirin 1/4 cup sake 2 tablespoons sugar 1 pound flank steak, cut in half against the grain 8 scallions, about 1 inch trimmed from the root ends (see Cook\u2019s Note) 1 tablespoon vegetable or canola oil Toasted sesame seeds, optional Instructions: Stir together the soy sauce, mirin, sake and sugar in a pie dish or similar shallow container until the sugar is almost dissolved. Set the marinade aside. Cut the beef with the grain into 24 slices, each about 1/2 inch thick. Working in batches, arrange a few slices cut-side up on a piece of plastic wrap, leaving a few inches between each slice. Cover with another piece of plastic wrap and pound with a meat mallet until the slices are 1/8 inch thick or a little less. Lay 3 slices on a work surface parallel to you with the long sides slightly overlapping (by about 1/4 inch). Cut 3 pieces of scallion the same width as the beef and place them across the meat at the end closest to you. Tightly roll the meat around the scallions, starting at the end closest to you. Secure the roll with 2 toothpicks--1 placed horizontally along each of the 2 \u201cseams.\ Repeat with the remaining beef and scallions. You will end up with 8 rolls. Place the rolls in the marinade, turn to coat and marinate, turning once halfway through, for about 15 minutes. Transfer to a plate, letting any excess marinade drain off, and pat dry (reserve the marinade). Heat the oil in a large skillet over medium-high heat. Add the rolls and brown on 4 sides, 3 or 4 minutes total (the middle should still be rare). When you flip the rolls the last time, reduce the heat to medium, add the reserved marinade and simmer, turning the rolls a few times, until the sauce thickens, about 2 minutes. (The meat should still be pink in the middle at this point. If you prefer your meat more well done, simmer it a little longer; just be careful not to reduce the sauce too much. If that happens, thin it with a little water.) Transfer the rolls to a cutting board and, when cool enough to handle, remove the toothpicks. Using a very sharp knife, cut the rolls crosswise into pieces about 1 inch wide and serve upright on plates. Drizzle with the sauce and sprinkle with sesame seeds, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25103,"Smothered Pork Chops 1 cup all-purpose flour 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon cayenne 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 pork chops, 3/4-inch thick, bone-in 1/4 cup olive oil 1 cup chicken broth 1/2 cup buttermilk Chopped fresh flat-leaf parsley, for garnish Instructions: Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 25104,"Banana-Rum Souffle 1 teaspoon softened unsalted butter 2 tablespoons granulated sugar, plus additional for dusting 3 large ripe bananas, peeled and sliced 1/4 cup dark brown sugar Juice of 1/2 lemon 2 tablespoons dark rum 5 large egg whites Pinch fine salt Cocoa powder for dusting, optional Instructions: Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar. Space them evenly on a baking sheet and put in the freezer. Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature. Position the oven rack in the lower third of the oven and preheat to 425 degrees F. Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don't dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.) Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Dust with a light sprinkling of cocoa powder, if desired. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25105,"Lilva Kachori 2 cups all-purpose flour, plus more for dusting 2 tablespoons grapeseed or safflower oil, plus more for greasing and frying Kosher salt 1/2 lime, juiced 3/4 cup cold water 1 cup frozen green peas, thawed 1 cup frozen tuvar lilva (shelled green pigeon peas), thawed 1/4 cup unsweetened shredded coconut, toasted (see Cook\u2019s Note) 1 tablespoon grated fresh ginger 2 fresh Thai bird chiles 2 tablespoons grapeseed or safflower oil 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1/4 teaspoon cayenne pepper 1/4 teaspoon ground coriander 1/4 teaspoon ground turmeric Pinch ground cinnamon Kosher salt 1/4 cup chopped cilantro 2 tablespoons roasted cashews, chopped Pinch sugar 1/2 lime, juiced Instructions: For the dough: Put the flour in a large bowl and make a well in the center. Add the 2 tablespoons oil and 1 teaspoon salt to the well. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the lime juice, then the cold water 2 tablespoons at a time and knead the dough until soft and pliant, 3 to 5 minutes. Cover the dough with a kitchen towel and let rest at room temperature for 20 minutes. Meanwhile, for the filling: Add the green peas, tuvar lilva, coconut, ginger and chiles to a food processor. Pulse until the mixture becomes a coarse paste, 8 to 10 pulses. Set aside. Heat the oil in a large nonstick saute pan over medium heat. Add the pea mixture and cook, stirring occasionally, until it is almost dry and does not stick together, 10 to 12 minutes. Stir in the cumin, garam masala, cayenne, coriander, turmeric and cinnamon. Cook, stirring occasionally, until there is little to no moisture left in the pan and the peas are still bright green, 5 to 7 minutes. Season with salt, then stir in the cilantro, cashews, sugar and lime juice. Transfer to a large bowl. Set aside until cool to the touch, about 10 minutes. To assemble: Roll the rested dough into a ball. Rub 1 teaspoon oil on your hands and pat the dough until completely coated; this will keep it moist. Roll out 1 tablespoon of dough into a 3-inch round on a lightly floured surface. Place 1 heaping teaspoon of the filling in the center. Bring together the edges of the dough so the seam is on top of the filling. Tightly pinch the edges closed to seal the filling inside. Trim off any excess dough. Roll the parcel into a ball with your palms and place it on a parchment paper-lined baking sheet. Repeat with the remaining dough and filling to make 15 to 20 parcels. Pour enough oil to fill a large pot or Dutch oven about a third of the way. Heat over medium heat until a deep-fry thermometer registers 300 degrees F. Working in batches of 5 or 6, gently lower the kachori into the hot oil using a spider and gently fry until the dough is golden brown, 5 to 7 minutes (see Cook\u2019s Note). Transfer to a wire rack set inside a baking sheet. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25106,"Jellied Eggs with Tarragon 1 to 1 1/2 cups/375 ml home-made beef consomme, recipe follows 1 tablespoon unflavored gelatine 1 tablespoon Cognac Salt and freshly ground black pepper 2 eggs 8 fresh tarragon leaves 1 pound/500 g ground beef 1 celery stalk, diced 1 carrot, diced Green of 1 leek, diced, and rinsed 2 medium tomatoes, diced 3 egg whites Handful fresh parsley, leaves chopped 6 cups/1.5 liter fat-free homemade beef stock Salt and freshly ground black pepper Instructions: Put the stock in a saucepan and sprinkle over the gelatin. Let sit 5 minutes to soften. Gently heat, stirring to dissolve. Remove from the heat and stir in the Cognac. Add salt and pepper, to taste. Cool. Pour the thinnest layer in the bottom of each of 4 ramekins. Refrigerate until sticky, but not completely set. Keep the remaining consomme mixture out. While you wait for the ramekins to set, put the eggs in a pot and pour in cold water to cover. Bring to a boil, uncovered. Turn off the heat, cover and set aside 8 minutes. Drain and rinse under cold water until cool. Peel and halve lengthwise.
When the stock in the ramekins is more or less set, decoratively lay the tarragon leaves on top with their best side facing down. Set an egg half, yolk-side against the tarragon, on top in each. Pour over the remaining stock. Refrigerate until fully set.
Turn the jelled eggs out onto plates and serve with a bit of rocket and buttered toast triangles. Stir together the beef, celery, carrot, leek, tomatoes, parsley, and egg whites in a large bowl. Pour the beef stock into a pot, season with salt and pepper, and whisk in the vegetable mixture. Heat, whisking slowly, until frothy, about 10 minutes. As soon as the stock reaches a simmer, stop stirring. In a few minutes, the white mixture will have formed a firm, nasty-looking \raft\ on the surface. Make a vent in the raft large enough to get a small ladle through, and continue simmering 30 minutes. Line a strainer with cheesecloth and set over a bowl. Leaving the raft behind, ladle in the clarified consomme through the hole in the raft and let it strain through. Serve piping hot, with or without garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25107,"Pan di Spagna 4 large eggs, separated 3/4 cup sugar, divided 1 teaspoon vanilla extract Pinch salt 1/2 cup unbleached, all-purpose flour 1/2 cup cornstarch Instructions: In a medium mixing bowl, whisk the yolks with the vanilla extract. Whisk in half the sugar and continue to beat until very light and frothy, about 5 minutes. Combine the flour and cornstarch and sift once to aerate. In a clean, dry bowl beat the egg whites with the salt until they hold a very soft peak. Beating faster, add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak. Fold the yolks into the whites. Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually. Do not over-mix the batter. Pour the batter into a buttered and paper-lined 9 or 10-inch round pan, 2-inches deep and smooth the top. Bake the Pan di Spagna at 350 degrees for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Immediately loosen the layer from the side of the pan with a small knife or spatula. Invert the layer and leave the paper stuck to it. Turn the layer right side up and cool it on a rack. The cake can be stored double-wrapped in plastic in the refrigerator for up to 5 days, or in the freezer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25108,"Online Round 2 Recipe Web - Eggplant Dip 1 small head garlic 1 teaspoon canola oil Kosher salt and freshly ground black pepper Reserved eggplant from Moussaka recipe 1/4 cup fresh parsley, roughly chopped 1/2 teaspoon ground cumin 1 tablespoon lemon juice 3 tablespoons olive oil 1/4 teaspoon paprika 3 pita pockets, cut into quarters and toasted Instructions: Preheat the oven to 400 degrees F. Slice off the pointed top of the garlic and put it on a square of aluminum foil, cut side up. Drizzle with the canola oil and season with salt and pepper. Wrap it up, put it on a baking sheet, and bake until the garlic is soft, about 45 minutes. Unwrap and let cool for about 20 minutes. Into the bowl of a food processor, squeeze in the roasted garlic. Add the reserved eggplant, parsley, cumin, and lemon juice and pulse to combine. With the processor running, drizzle in the olive oil. Taste and adjust the seasoning with salt and pepper. Scoop the dip into a bowl, sprinkle with paprika, and serve with the toasted pita. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]" 25109,"Wine Bbq Sauce 3/4 cup red wine 1/2 cup red or white wine vinegar 1/2 cup olive oil 1 cup minced chives or scallion tops 1 cup minced parsley 2 or 3 cloves garlic, minced 1 teaspoons salt 1 teaspoon freshly ground pepper 1 tablespoon soy sauce Instructions: In a large glass jar or bowl mix all ingredients, cover tightly and let stand overnight at room temperature. Use as a basting sauce for beef, pork, lamb, poultry, fish or game. This sauce also can be used as a marinade before barbecuing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 25110,"Spanish Marinated Olives 1/4 cup olive oil 2 teaspoons sherry vinegar
1/2 cup mozzarella pearls
1/2 cup 1/2-inch-cubed manchego
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary 2 bay leaves
Zest of 1/2 orange, peeled in long strips
1 cup Castelvetrano olives, pitted
1/2 cup kalamata olives, pitted
1/2 cup cured Beldi olives, pitted
1/2 cup 1/2-inch-cubed chorizo
Instructions: Add the olive oil and sherry vinegar to a small bowl and whisk. Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight. Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve. ","[Rioja, Tempranillo, Garnacha, Cava]" 25111,"Grilled Sausage Patties with Peppers and Onions 2 pounds ground pork 3 tablespoons kosher salt 2 tablespoons cracked black pepper 3 tablespoons smoked paprika 2 tablespoons fennel seeds 2 teaspoons cayenne pepper, or to taste 2 teaspoons red pepper flakes, or to taste 2 tablespoons garlic, minced 4 tablespoons olive oil 2 red bell peppers, seeded and sliced in rings 2 green bell peppers, seeded and sliced in rings 1 sweet onion, sliced in rings 2 tablespoons salt, or to taste 1 1/2 tablespoons cracked black pepper, or to taste 16 ounces fresh mozzarella, thinly sliced 5 kaiser rolls, split in 1/2 Instructions: Preheat the grill to 350 degrees F. In a large bowl mix together the pork and all of the spices. Mix well until evenly distributed. Shape the mixture into 5 equal patties. Grill the patties on each side until cooked to desired doneness, about 4 minutes on each side. In a large bowl, add olive oil, peppers, onions, salt and pepper, and toss together. Coat the mozzarella in the oil mixture, and transfer the slices to a large plate. Using a grate on top of the grill, arrange the onions and sliced peppers. Close the grill and allow to cook for 1 to 2 minutes on each side. Put the sliced peppers, onions and mozzarella on top of each meat patty. Close the grill and cook until the cheese melts, about 1 minute. Tuck a sausage patty into each roll and arrange on a serving platter. Cook's Note: After assembling each sandwich, gently squeeze the patty together so the bread absorbs some of the juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 25112,"White Chocolate Hot Cocoa 4 ounces white chocolate, chopped 1/2 teaspoon vanilla extract 14 ounces milk 2 ounces cream 3 pieces star anise Instructions: Place the chopped chocolate and vanilla in a mixing bowl. In a saucepan heat together milk, cream and star anise until boiling. Pour over chocolate and whisk well to melt. Strain into mugs to remove star anise. ","[Chardonnay, Riesling, Gewrztraminer]" 25113,"Sausage and Mushroom Baked Rigatoni Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil, plus chopped fresh basil, for serving 3/4 pound sweet Italian sausage, casings removed 1 pound cremini or button mushrooms, sliced 1 pound dried rigatoni 3 cups shredded provolone 1 cup grated pecorino 1 cup fresh ricotta Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil. Season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 6 minutes. Add the mushrooms to the bowl with the sausage. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce and half of the provolone and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop spoonfuls of the ricotta on top. Top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped basil. ","[Chardonnay, Barbera, Dolcetto, Tempranillo]

" 25114,"Flaming Bananas Foster with Vanilla Ice Cream and Honey Sea Salt Peanuts 1 cup roasted unsalted peanuts 1 cup honey Sea salt 4 tablespoons unsalted butter 1/4 cup packed brown sugar 1 1/2 teaspoons ground cinnamon 6 firm bananas, sliced 6 to 8 scoops good quality vanilla ice cream 4 tablespoons dark rum (recommended: Myers's) Instructions: Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside. In a large skillet over medium heat, add the butter, sugar and cinnamon, stirring to combine until the sugar melts, about 3 minutes. Add the bananas and saute until a thick caramel coats the bananas and they begin to soften, about 3 to 5 minutes. Divide the ice cream evenly among serving bowls, spoon honey nuts over the ice cream and top with a light sprinkle of sea salt. Add the rum to the pan with the bananas and carefully ignite with a torch lighter, match, or by gently tipping the pan into the burner flame. Shake the pan until the flames subside. Spoon the bananas over ice cream and peanuts and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 25115,"Corn and Coconut Creme Brulee 2 ears fresh corn, husked, silk removed 2 tablespoons unsalted butter Kosher salt One 13.5-ounce can unsweetened coconut milk 1 cup water 1/2 cup granulated sugar 1/2 cup light brown sugar 2 cups milk 3 large eggs 3 large egg yolks 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 325 degrees F. Cut the kernels from the ears of corn. Cut each corncob into 3 pieces. Melt the butter in a large saucepot over medium heat. Stir in the corn kernels and 1 teaspoon salt. Saute until just tender, about 5 minutes, being careful not to let the corn or butter brown. Add the corncobs, coconut milk, and water. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook at a simmer for 15 minutes. While the mixture simmers, combine the sugars in a blender or food processor, blend well, and set aside. Remove and discard the corncobs. Transfer the mixture to a blender and blend on high speed until smooth. Strain through a fine-mesh sieve into a large bowl, pressing with a silicone spatula to obtain all the pulp; discard any remaining solids. Whisk in 1/2 cup of the sugar mixture, the milk, eggs, egg yolks, and vanilla until thoroughly mixed. Adjust the seasoning to taste with salt, if needed. Divide the mixture among six 8-ounce brulee dishes or flameproof ramekins, filling them to just below the rim. Place the dishes in a roasting pan or large baking dish. Pour water into the roasting pan to come about halfway up the sides of the dishes. Cover the pan with plastic wrap and carefully transfer it to the center rack of the oven. Bake until just set, about 35 minutes. Remove the dishes from the pan. Refrigerate until well chilled.
Spread a thin layer of the remaining sugar mixture on top of the baked custards (you may not need it all). Caramelize with a torch. Or place the custards on a baking sheet and caramelize under a preheated broiler. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25116,"Strawberry Lemonade Prosecco Jellies 1 cup prosecco 3/4 cup strawberry lemonade 1/4 cup pink lemonade vodka 1/2 ounce gelatin powder 1/3 cup chopped strawberries plus 6 whole strawberries 1/3 cup chopped peaches Instructions: Put 6 mini Bundt pans (1-cup size) on a baking sheet and place in the freezer to chill. Add the prosecco, lemonade and vodka to a pot, sprinkle over the gelatin and let sit for 1 minute. Place the pot on the burner, turn the heat to medium low and heat, whisking occasionally, just until the gelatin has dissolved, 1 to 2 minutes, being careful not to let it come to a boil. Once the mixture is incorporated, remove from the heat and allow to cool for a few minutes. Grab the pans from the freezer and divide the chopped strawberries and peaches among them. Gently pour and divide the liquid over the fruit. Transfer the molds to the refrigerator to chill for at least 1 hour. The jellies can be made 24 hours in advance. When ready to serve, let sit at room temperature for about 10 minutes. Slice the remaining strawberries. Dip the bottom of each mold in warm water for 6 to 8 seconds before easily turning out the jelly onto a plate. Garnish with the sliced strawberries and serve. ","[Prosecco, Moscato, Vinho Verde, Cava]" 25117,"Greek Bread Pizza 1 tablespoon olive oil 1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
1/2 red onion, minced
1 teaspoon dried oregano
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry red wine
1 loaf sesame seed Greek bread, sliced in half lengthwise Olive oil, for brushing 1 cup shredded mozzarella 1/2 cup crumbled goat milk feta cheese 1/2 cup sliced kalamata olives
Pickled Red Onions, recipe follows 2 tablespoons thinly sliced fresh mint (chiffonade) 1 cup red wine vinegar 1 tablespoon sugar
1 teaspoon salt
1 red onion, sliced
Instructions: For the beef: In a large skillet, heat the oil over medium-high heat. Add the beef, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the beef and reserve. Lower the heat to medium and saute the onions in the beef juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant, about 1 minute. Season to taste with salt and pepper. Add the tomato paste and cook until caramelized, 2 to 3 minutes. Deglaze with the red wine and scrape up any bits that have adhered to the pan. Add the beef back in, stir and set aside. For the pizza: Preheat the oven to broil with the rack on the lowest position or heat a grill with one side on high and one side off for indirect heat. Scoop out some of the bread to create a well for the toppings. Brush all sides of the bread with olive oil. Top evenly with the beef mixture, then the mozzarella and feta, then top with the olives. Put on a baking sheet in the oven or place on the grill and cook until golden and bubbly, 5 to 8 minutes. Top with the Pickled Red Onions and fresh mint. Slice and serve. Put the vinegar, sugar, salt and 1/2 cup water in a small pot and bring to a simmer. Add the onions and take off the heat immediately. Let cool and keep in an airtight container in the fridge for up to 2 weeks. ","[Syrah, Tempranillo, Barbera, Garnacha]

" 25118,"White Cupcakes with Cream Cheese Frosting 1 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1/2 cup milk, at room temperature 1 teaspoon vanilla extract 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 2 large egg whites, at room temperature 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons vanilla extract 1 teaspoon lemon juice 4 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper cupcake liners. Sift the flour, baking powder and salt into a medium bowl. Set aside. Stir together the milk and vanilla in a small bowl. Set aside. Beat the butter using an electric mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup of the granulated sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the remaining flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter; set aside. Put the egg whites in a clean bowl. Whip using an electric mixer on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold one-third of the whites into the batter to lighten it and then fold in the remaining whites. Divide the cake batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center of the cakes comes out clean, rotating the tin halfway through, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin to cool completely on the rack. Beat together the cream cheese and butter using an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until well combined. Transfer the frosting to a piping bag or resealable bag and pipe onto the tops of the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25119,"Mango Lime Caipirinha 3 to 4 limes 1/2 cup sugar 1 (8-ounce) bottle mango nectar Ice Cachaca Brazilian liquor (recommended: Pintu) 1 fresh ripe mango, peeled and sliced Instructions: Cut each lime into wedges. Put 4 wedges in a short rocks glass. Add 2 tablespoons of sugar and muddle with a bar tool \muddler\ (or use a spoon or pestle). Add a splash of mango nectar, to taste. Fill the glass with ice and pour 2 ounces of cachaca over the ice. Garnish with slice of mango and a lime wedge. Repeat to make 3 more drinks. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Vermentino]" 25120,"Arugula Salad with Fried Gorgonzola 7 ounces Gorgonzola 1 large egg, beaten to blend 3/4 cup dried Italian bread crumbs 3 tablespoons fresh lemon juice 1 garlic clove, minced 1/2 teaspoon grated lemon peel 1/3 cup olive oil, plus more for deep-frying Salt and freshly ground black pepper 12 cups coarsely torn arugula (about 10 ounces) Instructions: Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight. Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside. Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain. Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 25121,"Summer Panzanella Burrata Bowl One 12-ounce loaf ciabatta bread, cut into 1-inch-thick slices 1 clove garlic, cut in half 1/2 cup olive oil, plus more for drizzling 1/4 cup white balsamic vinegar Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper 1 1/2 pounds tomatoes, cut into bite-size pieces 1 1/2 pounds peaches, cut into bite-size pieces 1/2 red onion, thinly sliced 1 1/2 cups fresh basil leaves, roughly chopped Four 4-ounce balls burrata cheese Instructions: Preheat the oven to 425 degrees F. Arrange the bread slices on a baking sheet in a single layer. Bake until dried out and golden around the edges, about 7 minutes. When cool enough to handle, rub both sides of each slice with the cut side of the garlic clove. Whisk together the oil, vinegar, red pepper flakes, 3/4 teaspoon salt and several grinds of black pepper in a large serving bowl until combined. Toss in the tomatoes, peaches and onion, then set aside to marinate for 10 minutes. Tear the bread into bite-size pieces, add them to the bowl and toss to coat. Add the basil and salt and black pepper to taste. Cover and let sit until the bread is softened and the flavors marry, at least 30 minutes and up to 2 hours. Divide the panzanella among 8 bowls and top each with half a ball of burrata. Drizzle with olive oil and serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25122,"Cacio e Pepe Eggs with Olive Oil Toast 1 1/2 teaspoons Dijon mustard 5 tablespoons white wine vinegar 1 teaspoon honey 1 small shallot, minced Kosher salt and freshly ground black pepper 1/3 cup plus 3 tablespoons extra-virgin olive oil 1/3 cup freshly grated Parmigiano-Reggiano cheese 8 large eggs 4 large slices (1/2 inch thick) country loaf 1 garlic clove, halved crosswise Sliced fresh chives, for garnish Instructions: In a medium bowl, combine the mustard, 3 tablespoons of the vinegar, the honey, shallot, and 1/2 teaspoon coarsely ground pepper. Season with salt, then whisking briskly, slowly stream in 1/3 cup of the olive oil to emulsify. Whisk in the Parmigiano and set aside. In a large deep saut pan, combine 6 cups water and the remaining 2 tablespoons vinegar. Bring to a boil over medium-high heat, then reduce to a simmer. Line a plate with paper towels. Break each of 4 of the eggs into an individual cup or small bowl. Use a slotted spoon to swirl the water in the pan to create a small whirlpool, then one at a time gently add an egg in the center. Poach the eggs until the yolk is nearly or almost set, 3 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on the paper towels. Season the top with salt and pepper. Repeat with the remaining 4 eggs. Preheat the broiler. Brush the bread slices on both sides with the remaining 3 tablespoons oil and season with salt and pepper. Toast under the broiler until lightly browned and crispy on both sides, 2 to 5 minutes. Rub the toasted bread with the cut sides of the garlic clove. Cut each piece of toast in half crosswise, then top each with a poached egg and drizzle with the dressing. Garnish with sliced chives and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 25123,"Broiled Celery and Cherry Tomatoes with Shaved Parmesan 1/4 cup halved cherry tomatoes 2 tablespoons olive oil 1 teaspoon chopped fresh thyme leaves 12 stalks celery, trimmed and cut into 1-inch pieces Kosher salt and freshly ground black pepper 3/4 cup chopped toasted walnuts 2 teaspoons grated lemon zest 1/2 cup shaved Parmesan Instructions: Position a rack in the upper third of the oven and preheat the broiler. Toss the tomatoes, oil, thyme and celery in a large bowl. Season with salt and a few grinds of pepper. Transfer to a baking dish and broil until browned on the edges, 15 to 18 minutes. Toss with the walnuts and lemon zest. Serve topped with the shaved Parmesan.
","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 25124,"Argentinean Beef Skewers with Chimichurri 1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers 1 bunch fresh parsley, chopped 8 cloves garlic, minced 3/4 cup olive oil 1/4 cup sherry wine vinegar 3 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground cayenne pepper Instructions: Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment. ","[Malbec, Tempranillo, Garnacha, Syrah]" 25125,"Ginger Carrot Soup 2 tablespoons olive oil 1 cup chopped sweet onion 1/2 teaspoon salt, plus more for seasoning 1 tablespoon minced garlic 1 tablespoon minced ginger 2 pounds carrots, peeled and chopped into even pieces 1 medium russet potato, peeled and chopped 4 cups chicken stock or vegetable stock for vegetarian version 1/4 cup pine nuts 1 1/3 cups plain yogurt 1 teaspoon honey 1 teaspoon minced fresh thyme 1/2 teaspoon freshly cracked black pepper, plus more for seasoning Instructions: In a heavy Dutch oven, (prefer porcelain covered cast iron), over medium-high heat, add the olive oil and the sweet onions. Sprinkle with salt and sweat for 10 minutes, until just starting to caramelize. Add in the garlic and ginger and saute for 2 minutes more, being careful not to burn the mixture. Stir in the carrots, potatoes and the chicken or vegetable stock. Bring to a simmer, cover and cook until carrots and potato is very tender, about 15 to 18 minutes. Keep warm. In a small saute pan, over high heat, lightly toast the pine nuts and set aside to cool. In a small bowl, combine the yogurt, honey, thyme and black pepper. With a stick blender, puree the carrot mixture and gradually add in the pine nuts and the yogurt mixture. Adjust seasonings with salt and pepper, to taste, and serve immediately. Cook's Note: You can prepare the soup 3 or 4 days ahead, refrigerated, and add the nut and yogurt mixture when ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 25126,"Green cl Cheeseburgers 2 pounds ground chuck, 80 percent to 85 percent lean 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 thin slices Chihuahua or provolone 4 good-quality hamburger buns, toasted Green Chili Sauce, recipe follows Romaine lettuce leaves, optional 4 thick slices beefsteak tomatoes, optional Pickled jalapenos, optional Green cl Sauce: 2 poblano chiles, grilled, peeled, seeded, and chopped 1 medium white onion, grilled and chopped 1 to 2 cloves garlic, chopped 2 tablespoons chopped fresh epazote, or fresh oregano leaves 1/4 cup cold water 1 tablespoon honey 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness. Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green cl Sauce and lettuce, tomato, and pickled jalapeno, if desired. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 25127,"Tomatillo Salsa 1 pound fresh tomatillos 1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups) 3 cloves garlic 1/2 packed cup coarsely chopped cilantro leaves 1/2 jalapeno (seeds and all if you like heat) 1/2 lime, juiced Kosher or fine sea salt Instructions: Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped. Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 25128,"S'mores in a Jar Graham Cracker Crust: 5 whole graham crackers Pudding: 3 cups whole milk 2 large egg yolks 1/2 cup sugar 1/4 cup cornstarch
1/4 teaspoon fine salt 4 ounces semisweet chocolate, coarsely chopped
1 ounce unsweetened chocolate 2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
Toppings: 50 miniature marshmallows 2 graham crackers, broken into large pieces
Instructions: For the graham cracker crust: Add the graham crackers to the bowl of a food processor and pulse until the crackers are crushed in to crumbs. Add 2 tablespoons of graham cracker crumbs to each of six 5-ounce jars. Press the crumbs down to the bottoms with the back of a spoon. Reserve the remaining graham cracker crumbs. For the pudding: Heat the milk until hot but not boiling in a saucepan on the stove or in a heat-proof bowl in the microwave (1 minute on high). Beat the egg yolks in a medium bowl and add the hot milk, slowly at first, stirring constantly so the eggs do not scramble. Continue until all the milk is incorporated. Add the sugar, cornstarch and salt to a medium saucepan. Whisk until there are no lumps. Slowly whisk in the hot milk mixture in a steady stream so lumps do not form. Cook over medium-low heat, stirring constantly, until the mixture starts to bubble and has thickened, about 10 minutes. Add the semisweet and unsweetened chocolate and stir until the chocolate is melted, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Distribute the pudding among the jars and refrigerate until fully set, 2 to 3 hours. For the toppings: Remove the jars from the refrigerator 2 hours before serving to come to room temperature. Just before serving, top the pudding with another layer of the reserved graham cracker crumbs. Add the miniature marshmallows to cover. Use a kitchen torch to brown the marshmallows. Top each S'mores in a Jar with a large piece of graham cracker. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25129,"Turkish Butternut Squash (Kabak Tatlisi) 1 1/2 to 2 pounds butternut squash 9 ounces cane sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 lemon, zested
Pinch salt
1 cup heavy cream
4 tablespoons tahini
3/4 cup toasted and crushed pistachios
Instructions: Peel and cut butternut squash into 1-inch-thick rounds or the size of a hockey puck. Mix together in a bowl the sugar, cinnamon, black pepper, lemon zest and salt. Mix with the butternut squash. Cover with plastic wrap placed in the refrigerator overnight. Preheat the oven at 350 degrees F. Take the plastic wrap off the squash and cover with foil. Bake for 45 minutes. Remove from the oven, flip the butternut squash, place the foil back on and cook for another 45 minutes. Remove from the oven and let sit on the counter in its juices to get to room temperature. Once at room temperature, cover with plastic wrap and refrigerate for about 2 hours. Whip the heavy cream until soft peaks form and add half of the tahini to the whipped cream. Reserve the other 2 tablespoons tahini to drizzle on top for garnish. Put the cooked butternut squash on a large platter and ladle over some of the cooking juices. Top with a few large dollops of whipped cream and garnish with drizzled tahini and the crushed pistachio nuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25130,"Caribbean Jerk Chicken Wings 2 cups store bought mustard-based BBQ sauce (recommended: Cattleman's Gold Sauce) 2 tablespoons soy sauce 1 (6-ounce) can crushed pineapple Salt and pepper 1/3 cup brown sugar 1 teaspoon ground ginger Store bought jerk seasoning 18 chicken wings Instructions: Preheat grill to medium-high. Prepare sauce by combining all ingredients together in a saucepan over medium heat. Cook until heated through. Rub jerk seasoning into chicken wings. Grill for 10 to 12 minutes or until cooked through. Brush generously with sauce and serve. ","[Zinfandel, Syrah, Merlot, Malbec]" 25131,"French Onion Soup 1/4 cup vegetable oil 5 large yellow onions, thinly sliced 2 cups dry white wine 8 cups rich chicken or beef stock or canned low-salt chicken broth Salt and freshly ground black pepper to taste 8 (3/4-inch) slices day-old French bread 3 cups shredded Gruyere or Swiss cheese Instructions: In a large, heavy pot or casserole over high heat, heat the oil until almost smoking. Add the onions and reduce heat to medium. Cook the onions for about 30 minutes, or until they are soft and an even deep golden brown; stir frequently with a wooden spoon and scrape up all the browned bits from the bottom of the pan. Pour in the wine, raise heat to high, and boil until the soup is reduced by 2/3. Stir in the stock or broth and bring to a boil. Reduce heat to low and simmer for 20 minutes. Season with salt and pepper. Preheat the broiler. Place 8 deep ovenproof soup bowls or crocks on a baking sheet. Ladle the soup into bowls, add a slice of the bread to each bowl, and sprinkle the shredded cheese on top. Broil for 3 to 4 minutes, or until the cheese is golden and bubbling. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25132,"Prosciutto-Roasted Figs 40 small fresh mission figs 4 ounces manchego or blue cheese 20 prosciutto slices, halved 1/3 cup honey Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Make a small slit in the side of each fig and stuff a raisin-size piece of cheese in the opening. Wrap a piece of prosciutto around each fig to enclose it. Stand the figs on a baking sheet. Bake until the prosciutto melts slightly and forms a skin around the figs, 12 to 15 minutes. Transfer to a serving platter. Drizzle with honey and season with lots of pepper. Serve hot or at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 25133,"Breakfast Neapolitan Waffles 2 cups Hungry Jack? Complete Buttermilk Pancake & Waffle Mix (Just Add Water) 1 1/4 cups water 1/4 cup Crisco? Pure Canola Oil 1 egg 3/4 cup Jif? Chocolate Flavored Hazelnut Spread, divided Crisco? Original No-Stick Cooking Spray 3/4 cup Hungry Jack? Original Syrup 4 cups sliced strawberries Whipped cream Instructions: HEAT waffle iron according to package directions. Whisk pancake mix, water, oil, egg and 1/2 cup chocolate hazelnut spread together in large bowl just until blended. COAT hot waffle iron with no-stick cooking spray. Pour about 1 cup of batter onto center of waffle iron and close lid. Bake 5 to 6 minutes or until steaming stops. Repeat with remaining batter, making 16 (4x4) waffles. COMBINE syrup and 1/4 cup chocolate hazelnut spread in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir until smooth. PLACE waffle on serving plate. Top with 1/4 cup strawberries, whipped cream, another waffle, 1/4 cup strawberries and finish with whipped cream. Repeat with remaining waffles. Serve with chocolate hazelnut syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25134,"Roasted Fingerling Potatoes with Fresh Herbs and Garlic 2 pints fingerling potatoes 2 sprigs fresh rosemary 2 to 3 sprigs fresh sage 3 sprigs fresh thyme 6 cloves garlic, left unpeeled 3 tablespoons extra-virgin olive oil, plus for sheet pan Salt and pepper Instructions: Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25135,"Every Herb Pesto 1/2 cup Marcona almonds, toasted 2 cloves garlic, peeled 1 cup fresh spinach leaves 1/2 cup grated Parmesan 1/2 cup fresh cilantro leaves 1/2 cup fresh parsley leaves 1/4 cup basil leaves 1/4 cup fresh tarragon leaves 1/8 cup fresh mint leaves 1/16 cup fresh chervil leaves 2 tablespoons chopped fresh chives Zest of 1 lemon Juice of 1 lemon 3/4 cup canola oil 1/4 cup extra-virgin olive oil Kosher salt and freshly cracked black pepper Garlic-rubbed crostini, optional Heirloom tomatoes, chopped, optional Instructions: Blend the almonds and garlic in a food processor until fine. Add the spinach, cheese, herbs, lemon zest and lemon juice to the food processor. Blend the herbs just enough so they are mixed, about 3 seconds. Add the canola oil and olive oil while the food processor is on a low setting. Season with salt and pepper. Blend to desired consistency. Transfer the pesto to a serving bowl. Place the chopped tomatoes on top of the crostini if using and top with pesto. Any leftover pesto should be placed in a bowl and covered with plastic wrap. Press the plastic wrap right on top of the pesto and refrigerate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25136,"Root Beer Floats 2 cups ice cream (any flavor) 4 cups root beer Instructions: Spoon 1/2 cup ice cream into 4 tall glasses. Pour root beer over top and serve! ","[Burgundy, Merlot, Zinfandel]" 25137,"Blackened Shrimp Street Taco with Red Snapper Ceviche 12 jumbo shrimp, peeled and deveined 1 tablespoon Blackening Spice, recipe follows 1/4 cup vegetable oil
1 cup shredded red cabbage 6 radishes, sliced
1 bunch cilantro, roughly chopped
1 lime, juiced Salt 2 cups frozen green peas, thawed 2 limes, juiced
1/2 red onion, diced
1/2 red bell pepper, diced
1/2 bunch cilantro, roughly chopped
1 tablespoon Sriracha 1 teaspoon cumin
Salt and black pepper
8 ounces skinless red snapper fillet, diced 2 tablespoons lime juice 2 tablespoons, chopped red onion 1 tablespoon chopped fresh cilantro 1 tablespoon minced jalapeno 1 clove garlic, minced 1 tomato, diced Salt 8 corn tortillas, for serving 3 limes, cut into wedges, for serving 1 teaspoon cayenne 1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried thyme
Instructions: For the red snapper ceviche: In a bowl, mix together the snapper, lime juice, red onion, cilantro, jalapeno, garlic and tomato. Season with salt. Chill until ready to serve. For the taco mix: Sprinkle the shrimp with the Blackening Spice. Heat the oil in a large skillet over high heat. Add the shrimp and sear for 2 minutes on each side. Let stand. In a bowl, combine the cabbage, radishes, cilantro, lime juice and a pinch of salt. Toss well and set aside. For the \mock-amole: Puree the peas in a food processor. Add the lime juice, red onions, red peppers, cilantro, Sriracha and cumin; pulse until well mixed. Season with salt and pepper. To assemble: Heat the tortillas in a dry skillet until soft. Stack two tortillas on each serving plate, spread with \mock-amole and top with shrimp and cabbage slaw. Serve the ceviche on the side. Garnish with lime wedges. Mix all the ingredients together in a bowl until well blended. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25138,"Keyshawn's Mom's Candied Yams 3 pounds sweet potatoes or yams 1 cup sugar 1 cup brown sugar 2 sticks sweet butter, cubed Instructions: Peel potatoes and cut into 2-inch cubes. Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are fork tender (about 20 minutes) but not mushy. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 25139,"Classic Black and Tan 10 ounces pale ale or pale lager 6 ounces Guinness stout
Instructions: Pour the pale ale into a pint glass. Lay a spoon upside-down over the mouth of the glass and slowly pour the Guinness over the back of the spoon. (Pouring this way slows the flow of the Guinness so that it floats atop the pale ale.) Do not stir. ","[Pale Ale, Guinness Stout]" 25140,"Easy Sticky-Toffee Dessert Butter, for baking dish plus 1/4 cup, melted Scant 1/3 cup dark brown sugar, packed 1 cup plus 2 tablespoons self-rising flour 1/2 cup whole milk 1 egg 1 teaspoon vanilla extract 3/4 cup plus 2 tablespoons chopped, rolled dates 3/4 cup dark brown sugar, packed Approximately 2 tablespoons unsalted butter in little blobs 2 1/4 cups boiling water Instructions: For the cake: Preheat the oven to 375 degrees F and butter a 1 1/2-quart capacity baking dish. Combine the sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates then scrape into the prepared baking dish. Don't worry if it doesn't look very full; it will by the time it cooks. For the sauce: Sprinkle the sugar over the cake mixture and dot with butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the time for 45 minutes, though you might find the dessert needs 5 or 10 minutes more. The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche or heavy or light cream, as you wish. ","[Chardonnay, Riesling, Moscato, Port]

" 25141,"Spiced Cake with Almonds and Caramelized Oranges 1 (18.25-ounce) box spice cake mix 1/2 cup vanilla low-fat yogurt 3 eggs 1 cup orange juice 1 cup sugar 1 tablespoon ground cinnamon 1 orange, thinly sliced 2 cups sliced almonds, toasted Cheese Frosting: 2 cups cream cheese frosting 1 teaspoon cinnamon extract Instructions: Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray. Set aside. To make the cake, in a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes. Turn batter into prepared caked pans and bake in preheated oven for 30 to 35 minutes or until tester inserted into center comes out clean. Cool cakes in pans for 10 minutes and then turn onto wire racks to cool completely. Cut a thin layer off the top of each cake to make level. To make the caramelized oranges, in a large frying pan, combine orange juice, sugar and cinnamon. Bring mixture to a boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove caramelized oranges and place on waxed paper to cool. For the Cheese Frosting: In a small bowl, combine cream cheese frosting, cinnamon and cinnamon extract. To assemble: Frost cake with a thin layer of frosting between layers and on the outside. Gently press toasted sliced almond onto side of cake. Arrange caramelized orange slices on top of cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25142,"Extra Spicy Refried Beans and Lettuce, Tomatoes and Lime 2 (15-ounce) cans refried beans 1 (4-ounce) can, sliced jalapenos, drained and chopped 1 teaspoon hot cayenne pepper sauce, several drops 1 teaspoon garlic powder 2 hearts Romaine lettuce, shredded 2 vine ripe tomatoes, seeded and diced 1 lime, juiced Coarse salt 1 tablespoon extra-virgin olive oil Instructions: Heat canned refried beans in a medium skillet over medium heat. Stir chopped jalapeno, cayenne hot sauce and garlic powder into refried beans. Reduce heat to low and keep warm until ready to serve. Combine lettuce and tomatoes in a bowl. Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt. Toss to combine. Drizzle extra-virgin olive oil over the bowl and toss lettuce and tomatoes again. Serve refried beans along side lettuce and tomatoes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 25143,"Crime Scene One 18-ounce ball pizza dough 8 ounces shredded mozzarella
1/4 cup shredded Parmesan
8 ounces ricotta cheese 5 ounces shredded meatballs
8 ounces tomato sauce
Instructions: Preheat the oven to 525 to 500 degrees F, or the highest possible temperature. Stretch the dough into an 18-inch circle. Cover the dough with the mozzarella and Parmesan. Top evenly with the ricotta and meatballs. Bake the pizza for 8 to 10 minutes, then ladle on the sauce evenly and bake for 1 minute longer. Serve.
","[Barolo, Barbaresco, Amarone, Chianti]" 25144,"Shiitake Miso Broth with Noodles and Chicken 1 cup dried shiitake mushrooms 3 cups boiling water 8 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds) Kosher salt and freshly ground black pepper 2 tablespoons canola oil 4 cloves garlic, minced One 1-inch piece ginger, peeled and grated 1/2 yellow onion, cut into 1/2-inch dice 3 tablespoons white miso paste 2 cups low-sodium chicken broth 10 ounces glass noodles 2 heads baby bok choy, thinly sliced Instructions: Preheat the oven to 375 degrees F. Put the mushrooms in a bowl and pour the boiling water over them. Let soak until tender, 20 to 25 minutes. Lift the mushrooms from the water, leaving any grit at the bottom of the bowl. Pat the mushrooms dry with a kitchen towel, discard the stems and thinly slice the caps. Strain the mushroom soaking liquid through a fine sieve and reserve it in a small bowl. Sprinkle the chicken thighs liberally with salt and pepper. Heat the oil in a large high-sided skillet over medium-high heat until it shimmers. Sear the chicken thighs on both sides until golden brown, 5 to 6 minutes total. (You may need to do this in 2 batches to avoid crowding the skillet.) Transfer the browned chicken thighs to a rimmed baking sheet and bake in the oven until the internal temperature of the chicken reaches 160 degrees F, 12 to 15 minutes. In the same pan that you seared the chicken thighs, saute the garlic, ginger, onions and sliced mushrooms over medium heat until the onions are soft, 6 to 8 minutes. Stir in the miso paste and cook for 2 minutes. Add the chicken broth and reserved mushroom liquid. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes. Meanwhile, soak the noodles in a bowl of hot water until soft, 3 to 5 minutes. Drain. To serve, put 1/2 cup glass noodles in each serving bowl. Top with the bok choy, chicken and miso broth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25145,"Strawberry Sparkle Cake 15 egg whites 1 teaspoon cream of tarter 1 1/2 cups plus 2 tablespoons superfine sugar 1 cup cake flour 1/4 teaspoon salt 1 teaspoon vanilla extract One 3-ounce package strawberry gelatin 2 1/2 cups boiling water 1 pound package frozen strawberries 1 1/2 cups heavy cream 1/4 cup powdered sugar Whole strawberries, for decorating Instructions: For the cake: Preheat the oven to 350 degrees F. Beat the egg whites until frothy. Add the cream of tartar and beat until stiff. Sift the superfine sugar three times and add slowly to the egg whites. Sift the cake flour and salt five times, and then fold slowly into the egg whites. Sprinkle in the vanilla and fold. Bake for 35 to 45 minutes in an unbuttered angel food cake pan. Set aside to cool completely, inverted on a bottle or jar that fits the cake pan. For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries. For the icing: Whip the cream with the powdered sugar until thick. To assemble: Place the cake, wide-side down, on a serving plate. Cut a 1-inch layer from the top and set it aside. Cut around the cake 1 inch from the outer edge to 1 inch from the bottom. Cut around the cake 1 inch from the inner edge to 1 inch from the bottom. Gently remove the section of cake between the cuts and pour in the strawberry mixture. Place the cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries. Refrigerate for 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25146,"Coconut Rice Pudding with Mango 1 1/2 cups jasmine rice Two 14-ounce cans coconut milk
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
Zest of 1/2 orange
1 mango, diced
Fresh mint sprigs, for garnish
Instructions: Bring 3 cups of water to a boil in a medium pot over medium heat. Stir in the rice, cover, turn to low and let simmer until the rice has absorbed all the water and is tender, about 20 minutes. (You can also cook the rice in a rice cooker.) In a large saucepan over low heat, combine the coconut milk, sugar, vanilla, salt and orange zest and cook until the mixture is hot and the sugar is dissolved, 4 to 5 minutes; do not let the mixture boil or the coconut milk could curdle. Stir in the cooked rice, cover and cook on low until thick and the rice has absorbed most of the coconut milk, for an additional 15 to 20 minutes. To serve, scoop the rice pudding into individual bowls, top with diced mango and garnish with mint sprigs. ","[Chardonnay, Sauvignon Blanc, Moscato, Vinho Verde]" 25147,"Spiced Pork Chops with Sweet and Sour Glaze (Agrodolce) 1/4 cup olive oil, plus extra as needed 4 (8-ounce) boneless pork chops, about 1 1/2 inches thick Kosher salt and freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 cup balsamic vinegar 1/2 cup honey 2 cloves garlic, minced 3 scallions, pale green and white parts only, finely chopped 1 teaspoon chopped fresh rosemary leaves 1/2 stick (4 tablespoons) unsalted butter, cut into 1/2-inch cubes, at room temperature Kosher salt and freshly ground black pepper Instructions: Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside. Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste. Arrange the pork chops on a platter and drizzle with the glaze. ","[Barolo, Barbaresco, Chianti, Rioja]" 25148,"Chicken Consomme with Snipped Herbs 6 cups unsalted, homemade chicken stock or prepared chicken stock, cold 1 small leek, well washed, trimmed and minced 1 small carrot, grated 3 fresh parsley sprigs, minced 8 ounces ground chicken breast 2 egg whites Kosher salt Instructions: Put the stock in a large saucepan. Stir together the leek, carrot, and parsley in bowl of a food processor. Add the ground chicken, egg whites, and 2 tablespoons water. Pulse to mix well. Stir this mixture into the stock in a saucepot. Bring the stock very slowly to the boil, stirring constantly. The egg mixture will congeal and form a \raft\ on the top of the stock, collecting all the impurities from the stock. As soon as it begins to boil, stop stirring and turn the heat down to low. A hole will have formed on the top of the \raft. Make it slightly larger with a spoon, and then simmer the stock very gently for 45 minutes. Remove the saucepot from the heat and let stand 5 minutes. Line a sieve with a double layer of cheesecloth. Using a skimmer, lift off as much egg white from the top of the consomme as you can, and discard. Ladle the consomme into the lined strainer and let it drip through in its own good time. Don't be tempted to press it or you'll make it cloudy. When it has all dripped through, season and taste the consomme. Season the consomme with salt, if needed. Serve hot or cold with the garnish of your choice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25149,"Figs with Honey and Fresh Cheese 4 figs 2 scoops fresh cheese (fromage blanc from a farmer's market) Spoonful of light honey (acacia or wildflower) Instructions: The figs must be very ripe. Just put 2 figs on each plate, add a scoop of fresh cheese and dribble over the honey. ","[Chenin Blanc, Moscato, Vinho Verde]" 25150,"Mi Goreng 1/2 pound linguine Salt 2 tablespoons vegetable oil 1 cup minced onions 2 teaspoons minced gingerroot, or 1 teaspoon ground ginger 2 cloves garlic, minced 3 cups broccoli florets 2 carrots, diced 2 celery stalks, diced 1 teaspoon Chinese five-spice powder 1 teaspoon chili paste, or to taste 2 tablespoons soy sauce, or to taste 1 to 2 tablespoons Oriental sesame oil 1 tablespoon mango chutney Instructions: In a large pot of boiling salted water cook the linguine until it is al dente and drain, reserving 1/2 cup of pasta cooking liquid. Meanwhile, prepare the vegetables: In a large nonstick skillet set over moderately high heat, warm the oil until hot, add the onions, gingerroot and garlic and cook, stirring occasionally, for 3 minutes. Add the broccoli, carrots, celery and salt to taste and cook, stirring, for 5 minutes more. Add the five-spice powder, chili paste, soy sauce and 1/2 cup of pasta cooking liquid and cook, stirring occasionally, until vegetables are crisp-tender. Stir in the sesame oil and chutney. Add the drained pasta and stir to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25151,"My Personal Favorite Pain au Levain 2 cups (18 ounces) levain, recipe follows 2 1/4 cups (18 fluid ounces) spring water 4 to 4 3/4 cups (20 to 24 ounces) 20 percent bran wheat flour 1 tablespoon (3/4-ounce) fine sea salt 1 1/4 cups (6-ounces) 20 percent bran wheat flour Instructions: Measure the ingredients and calculate the temperatures. Combine the levain and water in a 6-quart bowl. Break up the levain well with a wooden spoon or squeeze through your fingers until it is broken up. Continue stirring until the levain is partially dissolved and the mixture is slightly frothy. Add 1 cup (5 ounces) of the flour and stir until well combined. Add the salt and just enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a lightly floured surface and knead, adding remaining flour when needed, until dough is firm and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly. Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature, the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees F) draft-free place until increased in volume about 1/4 to 1/2. This dough will not behave like an ordinary yeasted bread dough. It won't rise to a puffy state. Deflate the dough by pushing down in the center and pulling up on the sides. Transfer to a lightly floured work surface and knead briefly. Shape into a tight ball and place on a lightly floured board. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft-free place for 30 minutes. Flatten the ball with the heel of your hand on a lightly floured work surface into a disk. Shape into an oblong loaf about 14 inches long. Place the loaf seam side up in a well-floured couche*. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees F) draft-free place until almost doubled in volume, or until a slight indentation remains when the dough is pressed with a fingertip. This dough gets softer, lighter, and very delicate as it proofs--more so than any other dough in this book. After 4 hours there will be a pronounced difference between the dough you set in the couche and the final light dough. Preheat the oven and baking stone to 450 degrees, 45 minutes to 1 hour before baking. The oven rack must be in the center of the oven. If it is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is in the upper 1/3, the top crusts may burn. Using the couche as an aid, gently roll the loaf from the couche onto a lightly floured peel so that it sits seam side down. Using a very sharp, serrated knife or a single-edged razor blade, score the loaf by making quick shallow cuts 1/4 to 1/2-inch deep along the surface. Using the peel, slide the loaf onto the hearth. Quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly?it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until the loaf begins to color, about 20 minutes. Reduce heat to 400 degrees and continue baking until deep golden in color and the crust is firm, 20 to 25 minutes. To test the loaf for doneness, remove and hold the loaf upside down. Strike the bottom firmly with your finger. If the sound is hollow, the bread is done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on a wire rack. Add the flour directly into the container with the full batch of room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly, and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours. The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. This recipe yields 18 ounces of levain. The Chef Day 1 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water Combine the flour and water in a tall 2 to 3-quart clear plastic container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid and let stand in a moderate (about 70 degree) place for 24 hours. Day 2 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water The chef should have almost doubled in volume. You will see tiny bubbles on the surface, and you might notice a slight musty smell. Add the flour and water to the mixture and stir vigorously to distribute the fresh ingredients and add fresh oxygen to the chef. The texture will still be like a soft dough. You may add a little more flour or water to make this texture, if necessary. Scrape down the sides, cover, and place in a moderate (70 degree) draft-free place for 24 hours. Day 3 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water It will have almost doubled in volume and be quite bubbly. Add the flour and water, and stir well to make a thick batter. (You may have to add a little more water if your flour's absorption level is high). With a marker pen, mark the level of the chef on the side of the container. Scrape down the sides, cover tightly, and let stand in a moderate (70 degree) draft-free place for 24 hours. It should now be loose in texture, like a pancake batter. It will have doubled in volume from the last addition of flour and water. The chef may rise and fall, but as long as it doubles at some point during this last period, it's fine. You now have a fully ripe chef ready to transform into a levain. If you don't want to make the levain immediately, the chef can be refrigerated for up to 3 days. Note: If the dough temperature is higher than 78 degrees, put it in a cooler than (78 degree F) place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate. *Couche?French for \couch\ or \resting place. This is a simple holding device you make yourself for proofing long loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or linen towels create folds to separate loaves while hold them securely next to each other during proofing. Use a length of fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the loaves. Or substitute large books to contain the loaves. Full batch chef, procedure and recipe follows . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25152,"Chai Ice Tea 8 chai tea bags 1 cup whole milk 1/3 cup honey Ice cubes Instructions: Bring 4 cups of water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the bags, stir in the milk and honey and chill in a pitcher for at least 1 hour. Serve over ice. ","[Sauvignon Blanc, Riesling, Moscato]" 25153,"Garlic and Lemon Oil 12 whole garlic cloves, peeled 2 cups extra virgin olive oil 2 lemons 2 pinches of red pepper flakes 1/2 teaspoon kosher salt Instructions: Place the garlic in a small saucepan with the olive oil and bring to a boil. Lower the heat and simmer for 10 minutes. With a vegetable peeler, cut large strips of zest from each lemon and add it to the garlic oil. Add the red pepper flakes and salt and allow the oil to sit at room temperature until the flavors are infused. Store the oil in the refrigerator. ","[Chardonnay, Vermentino, Sauvignon Blanc]" 25154,"Easiest Ever PB Cookies 1 cup crunchy peanut butter 3/4 cup packed brown sugar
1 large egg
1/2 cup semisweet chocolate chips
Flaky sea salt, for sprinkling
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat. With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon. Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt. Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 25155,"Banana Blossom Salad 2 small banana blossoms, or 4 cups well-packed finely julienned banana blossom strips 2 tablespoons white vinegar 4 tablespoons White Vinaigrette, recipe follows 2 cups shredded, poached chicken breast 1/4 teaspoon salt 1/8 teaspoon pepper 2 teaspoons fresh lime juice 1 ruby red grapefruit, sectioned and each segment torn into thirds, optional 2 teaspoons chopped rau rum (Vietnamese mint), or regular mint 6 tablespoons chili fish sauce 4 tablespoons crispy shallot flakes 4 tablespoons chopped roasted peanuts 1 cup sugar 1 teaspoon salt 1 cup white vinegar 1 cup water Instructions: Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately. Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 25156,"Orange Peel Wine 1 bottle (750 ml) dry white wine 1 medium organic orange 1/3 cup/65g sugar 8 coriander seeds, optional Instructions: Open the wine. Pour out 1/2 cup to enjoy while you carry on with the recipe. (This is not greed; a bit has to come out or the bottle with overflow when you add the other ingredients.) Shave the zest from the orange with a vegetable peeler. Remove every trace of bitter white pith from the back with a sharp knife. Poke the orange zest into the bottle of wine. Funnel in the sugar. Drop in the coriander seeds, if using. Recork the bottle. Turn it upside down and right side up a few times until the sugar has dissolved. Refrigerate for 1 week, giving the wine a shake once a day. Strain the wine into a carafe and serve well-chilled as an aperitif. ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 25157,"Old-Fashioned Chicken \n\ Dumplings One 3- to 4-pound chicken, cut into pieces
Salt and freshly ground black pepper 2 cups all-purpose flour
1 teaspoon baking powder
Salt and freshly ground black pepper 1 cup milk
1 egg
Butter/flour roux, 50/50
Gravy, for serving Instructions: For the chicken: In a large pot, cover the chicken with water and add 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil and let simmer until cooked through, about 40 minutes. Let cool, then remove the chicken meat from the bones. Add the shredded chicken back to the broth and reserve. For the dumplings: Add the flour, baking powder and 1 teaspoon salt to a mixing bowl and mix well. Add the milk and egg and mix well with a fork. Bring the reserved chicken broth to a simmer. Drop the dough into the broth by the spoonful and simmer, covered, for 10 to 15 minutes. Add some roux and cook until the broth has thickened. Season with salt and pepper. Serve the chicken \n\ dumplings covered with gravy. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Barbera]" 25158,"Giant Peanut Butter Blossom Cookie 2 1/4 cups all-purpose flour (see Cook's Note) 3/4 teaspoon baking powder 3/4 teaspoon fine salt 2 sticks (16 tablespoons) unsalted butter, at room temperature 2 1/4 cups sugar 2 large eggs 1 1/2 cups creamy peanut butter 1 1/2 teaspoons vanilla extract One 7-ounce chocolate kiss-shaped candy, such as Hershey's Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 18-by-13-inch baking sheet with parchment. Whisk together the flour, baking powder and salt in a medium bowl.
Beat the butter and 2 cups of the sugar together in a large bowl with an electric mixer on medium speed until light and fluffy, scraping down the bowl as needed. Add the eggs, peanut butter and vanilla and beat until smooth and creamy. Gradually add the flour mixture, mixing until the dough comes together and is smooth. Turn the dough out onto the prepared baking sheet. Form into a ball, cover with plastic wrap and chill about 40 minutes. Roll the chilled dough ball in the remaining 1/4 cup of sugar. Put the cookie back on the baking sheet and bake for 15 minutes. Reduce the temperature to 300 degrees F and bake, rotating the pan half way through, until golden brown and the center is set, but still soft, about 1 hour to 1 hour 10 minutes more. Cool on the pan on a wire rack for 5 minutes. Push the chocolate kiss-shaped candy into the center of the cookie. Cool another 40 minutes before slicing into wedges and serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25159,"Warm Boar's Head Ichiban Teriyakiandtrade; Style Chicken and Sweet Potato Salad 4 medium shallots, quartered, root ends left intact 2 medium sweet potatoes, cut into 1/2-inch chunks (about 1 pound) 5 tablespoons grapeseed oil Kosher salt and freshly ground black pepper 1/3 cup sliced almonds 2 tablespoons unseasoned rice vinegar 1 tablespoon natural almond butter 1 tablespoon grated fresh ginger 1 tablespoon white miso 1 tablespoon soy sauce 2 teaspoons honey or agave 1 tablespoon toasted sesame oil 2 heads frisee, trimmed and torn into bite-size pieces (about 8 cups) 8 ounces sliced Boar's Head Ichiban Teriyaki? Style Chicken, cut into strips 2 scallions, thinly sliced Instructions: Put a baking sheet on the lower rack of the oven and preheat the oven to 400 degrees F.
Toss the shallots and sweet potatoes with 1 tablespoon of the grapeseed oil and some salt and pepper in a large bowl. Transfer the vegetables to the hot baking sheet and roast, tossing once about halfway through, until tender, 20 to 22 minutes.
Meanwhile, spread the almonds on a small baking sheet and toast until golden, 4 to 5 minutes. Set aside to cool.
For the dressing, combine the vinegar, almond butter, ginger, miso, soy sauce and honey in a blender and blend until smooth. With the blender running, slowly pour in the sesame oil and remaining 1/4 cup grapeseed oil through the hole in the blender top to make a smooth, creamy dressing.
Toss the cooked sweet potatoes and shallots with half of the dressing while still warm.
Put the frisee in a large bowl, drizzle with the remaining dressing and toss. Mound the salad on a serving platter or individual plates. Top with the sweet potatoes and shallots, followed by the Boar's Head Ichiban Teriyaki? Style Chicken strips. Sprinkle with the scallions and toasted almonds and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25160,"Grilled Shrimp Po' Boy with Pickled Green Tomatoes 1 cup apple cider vinegar 2 tablespoons sugar
1 tablespoon pickling spices
2 large green tomatoes, thinly sliced
1/2 cup mayonnaise 2 tablespoons minced onion
2 tablespoons Miss Brown's House Seasoning, recipe follows 2 teaspoons chopped fresh dill
1 teaspoon lemon zest plus 2 teaspoons lemon juice
2 teaspoons hot sauce
Pinch sugar
Kosher salt and freshly ground black pepper 1 pound jumbo shrimp, such as Carolina shrimp, peeled and deveined 1 teaspoon Miss Brown's House Seasoning, recipe follows
4 hoagie rolls, split, buttered, and toasted Shredded lettuce
2 teaspoons garlic powder 2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
Instructions: For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm. Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.) For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve. For the grilled shrimp: Preheat a grill or grill pan to medium-high heat. Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side. To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes. Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 25161,"How to Make Homemade Pad Thai | Pad Thai 4 tablespoons (60 ml) Thai fish sauce 4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) unseasoned rice wine vinegar
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
3 to 4 cups medium-width rice sticks, soaked Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 large eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch lengths on a bias
1 lime, cut for garnish
Instructions: For the Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika and chili sauce. Set aside. For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.
If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating.
Heat a large cast-iron skillet over high heat. Add the oil and coat the skillet completely. When the skillet starts to smoke, add the garlic and cook, stirring, for 5 seconds. Add the tofu and dried shrimp and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the chicken pieces and cook, stirring, until no longer pink, 1 to 2 minutes.
Push ingredients in the skillet to one side and let the oil settle in the center of skillet. Crack the eggs into the oil and let set until half-cooked, about 30 seconds, then lightly scramble. Combine with the remaining cooked ingredients in the skillet, scraping the bits from the bottom before they burn. Add 3 cups of the drained noodles and cook, stirring, until softened, 2 to 3 minutes. Reserve the noodle soaking water. Add the salted turnip and shrimp. Cook until both the chicken and shrimp are at medium doneness, about 1 minute. Add the sauce and fold together until all the liquid is absorbed, about 2 minutes.
Place half of the bean sprouts, half of the crushed peanuts and the garlic chives (or scallions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the skillet seems dry, add a small amount of the noodle soaking water. Transfer to a serving plate with the banana leaf circle, and garnish with the remaining bean sprouts, peanuts and lime. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25162,"Curtis Aikens' Abc Soup 1/4 to 1/2 pound asparagus, cut into 1 inch pieces 6 artichoke bottoms (hearts) cut into quarters 2 heads of broccoli (and their trimmed stalks) cut into pieces 3 carrots, peeled and cut into pieces 1 medium daikon, peeled and cut into pieces 1 tablespoon minced lemongrass or 1/2 teaspoon yellow lemon peel, grated Kernels of 3 ears of corn 1/4 teaspoon nutmeg 1 white onion, peeled and diced 1 yellow onion, peeled and diced 1 bunch of green onions, diced Instructions: E is for Eggplant, not usually found in soups, but eggplant works, especially if you can find the small green Thai eggplant. You don't even have to peel them, just remove their caps. If you don't find Thai eggplant, purple eggplant will do nicely! 12 small Thai eggplant or 1 purple eggplant, peeled, diced and slightly sauteed in olive oil F is for Fungi; that means mushrooms! Any mushrooms will work; White button or Shiitake or Oyster. 2 handfuls of mushrooms, chopped and sauteed with a little bit of olive oil G is for Ginger. A fabulous root spice, the best of which comes from our 50th state, Hawaii. 1/4 to 1/2 teaspoon Ginger root, peeled and very finely chopped. H is for HOT. If you like your soups spicy hot, you can add Habanero peppers, which is the hottest pepper of all. Not everyone appreciates Habanero; in this soup they are optional and should be handled by grown ups only! 2 to 3 Habaneros, seeded and finely diced I is for Ingredients. This is what cooks call all of the things that go into a recipe. I have never found a vegetable that starts with the letter I. If you can think of one, please let me know!! J is for Jicama, a delicious root vegetable, which is quite popular in the tropical regions of the world, and looks very much like a potato. 1/4 cup jicama, peeled and diced K is for Kohlrabi, a great vegetable that comes in red, green and sometimes white. The leafy top and globe shaped bottom are all good to eat. A few diced kohlrabi leaves or 1/8 cup kohlrabi bottom, peeled and diced ; A is for vitamin A. We all know that Vitamin A is found in carrots, but it's also found in green vegetables like Asparagus and Artichokes . B is for Broccoli. Former President Bush was famous for not enjoying broccoli, but his wife Barbara loved it, and she was dedicated to the cause of reading, all across this country. I hope you'll join me in thanking Barbara Bush for all of her work with literacy. . C is for Carrots, yummy! I love carrots; they're sweet, crunchy and good for the eyes, teeth and bones. . D is for Daikon, a vegetable used a lot in Asian cuisine. It adds a wonderful flavor to soup.
P is for Pepper, the black kind. I was once asked if I could pick only 2 spices, which ones would they be. My answer? Salt and Pepper! Pepper to taste (in a pot of soup like this one, 1 teaspoon is a good place to start) Q is for questions. My question: Have we forgotten anything, like maybe a delicious green vegetable that belongs in our soup? I say Yes! Let's revisit \C\ and add some Celery! 1 small bunch of celery, diced Q is also for Quarter. We need a Quarter cup of liquid; you can add water or vegetable juice for broth, which should be combined with 1 teaspoon of butter for a smooth texture. R is for Rosemary, a herb which goes wonderfully in soup. 2 teaspoons fresh Rosemary S is for Salt, Sage and Savory Spices--all things that wake up the natural flavor of our vegetable soup. 1 teaspoon each of Sage and savory Herb de Provence Salt to taste T is for Tomato, one of my very favorite things to put into soup 4 red Tomatoes, diced T is also for Thyme, another great herb. 1/4 teaspoon Thyme Which sounds like \Time, something our soup also needs. After our alphabet has been completed, bring the soup to a quick boil, reduce heat, and simmer for 45 to 60 minutes. U is for \You; make sure that you add something that You enjoy. My soup is always made from vegetables, but You may want to add fish or chicken or ground meat. Saute or grill it first, with a little bit of salt and pepper; L is for Lemongrass, which is used a lot in Asia. If you can't find it, you can substitute a little lemon juice, or a little of its peel. . M is for Maize, the Native American word for corn . N is for Nutmeg, a wonderful spice that smells good too! . O is for Onion. My favorites are the big white ones, the sweet yellow ones, and the Spring green ones . X is for no vegetable that I've ever heard of. If you can think of one, I hope you'll let me know. In the meantime, did you know that some people write the letter \X\ as the symbol for a kiss? So when you have a steaming bowl of hot soup in front of you, you might want to blow a kiss into it; it's a lovely way to cool it off. Y is for Yams. Here in America, Yams are a variety of sweet potato. 2 medium Yams, peeled and diced Y is also for Yukon Gold, a yellow-fleshed potato which will help to make our soup nice and thick. 3 large Yukon Gold potatoes, peeled and diced Z is for Zucchini, one of my favorites! 3 medium Zucchini, sliced into wheels Method: Bring to a boil and simmer for 45 to 60 minutes. Your broth will be slowly created in the process. Check your seasoning during the cooking process, and add spices to taste. You may want to add 3 to 4 tablespoons of olive oil to thicken the broth and to add richness.; V is for Vegetable; the Vegetable of your choice that isn't in the pot yet (maybe cabbage, squash, bell pepper, Brussels sprouts, cauliflower, garlic cloves, anything you can think of!) . V is also for Victory. While I stir this soup, I thank God for my Victory over illiteracy. Not only can I read wonderful recipes, I can write them too, for you to read and to enjoy preparing! . W is for Water, which won't be necessary if you cover the pot while the soup is simmering (this may be a good moment for you parents to explain to your kids how liquid evaporates, or rises in the form of steam). . If your pot is uncovered, add 1/4 cup water . If you plan to use a lid, you can chop some Watercress or Water Chestnuts, to make sure that there is a \W\ in the soup. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 25163,"Roasted Squab with Tea Soaked Quince and Matsuake Tea Consomme 1-ounce duck fat 2 squab, boned, breast, leg Salt and pepper, to taste Squab carcasse used to make consomme 3 quince, peeled reserve peelings 1 sprig rosemary 1-inch piece ginger, sliced 1 tablespoon quince berry tea 4 ounces white wine 1 cup sugar 1 cup honey 1 star anise 1 cinnamon stick 2 cloves 1 vanilla bean, scrapped 1 tablespoon pu-erh tea 1 turnip, cut to brunoise and blanched 1 leek, cut to brunoise and blanched 1 carrot, cut to brunoise and blanched 1 celery, cut to brunoise and blanched 16 ounces squab consumme 1 tablespoon soy sauce 2 tablespoon chopped chives 2 tablespoons butter 4 bunches lamb quarters, greens or spinach 6 yellow baby carrots, peeled, sliced lengthwise 6 white baby carrots, peeled, sliced lengthwise 2 ounces vegetable stock Chervil, for garnish Instructions: FOR SQUAB: Heat saute pan until almost smoking, and add duck fat. Season squab breast and legs. Saute skin side down until crispy. Flip over and cook until breast are medium rare and leg cooked through. FOR QUINCE: Place quince and peelings in a saucepan and add rosemary, ginger, quince berry tea, vanilla bean and other ingredients. Cook until tender and slice quince into medallions. FOR CONSOMME: Mix tea with squab consomme and soy. Bring to boil. Let steep for 2 minutes. Strain through a fine strainer. Add brunoise vegetables and chives. Reserve warm. FOR GARNISHES: Heat butter in saute pan, add lambs quarters and season with salt and pepper. Add baby carrots and vegetable stock. Cook to glacee. TO SERVE: In a large serving bowl, place lamb quarters and carrots. Top with quince and top with squab. Spoon consomme around. Garnish with chervil.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25164,"Campari Cola 12 ounces cola 2 ounces Campari 2 ounces orange liqueur 1/4 cup fresh orange juice Ice Instructions: Orange slices, for garnish Add cola, bitters, orange liqueur, and juice to a pitcher filled with ice. Stir to combine. Pour into serving glasses and garnish with orange slices. ","[Prosecco, Moscato, Cava]" 25165,"Cheesy Ham & Egg Hand Pies 2 tablespoons salted butter 7 large eggs 1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 cup diced ham
1/2 cup shredded mozzarella
1/2 cup shredded Cheddar One 17.3-ounce box frozen puff pastry, thawed 2 tablespoons poppy seeds
Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Add the butter to a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs and the chives to the skillet, then a pinch of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove from the heat and add to a bowl to cool slightly. Add the ham, mozzarella and Cheddar to the eggs and mix to combine. Set aside. Make an egg wash with the remaining egg and a splash of cold water in a small bowl. Lay out the sheets of puff pastry and cut into twelve 3-by-5-inch rectangles. Divide the egg mix among six of the puff pastry rectangles, leaving borders empty around the edges. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to the lined baking sheet. Brush the tops with the egg wash and sprinkle with the poppy seeds. Bake until golden, about 20 minutes. Serve hot and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25166,"Chopped Grilled Chicken Kelaguen Mannok 2 cups soy sauce 1 1/2 cups sugar cane vinegar
1 teaspoon ground black pepper
1 yellow onion, thinly sliced 2 1/2 pounds boneless chicken thighs, skin on 4 cups sliced green onions
1 cup small-diced yellow onion
1 1/2 cups fresh grated coconut
8 Thai bird's eye cl peppers, stemmed and thinly sliced
1/4 cup fresh lemon juice
Instructions: Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate. Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes. Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour. Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, cl pepper and lemon juice. Toss to combine. Refrigerate. Serve cold. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 25167,"Ye Olde Plymouth Pumpkin and Gin Pie 1 15 oz. can pumpkin puree or equal amount pureed cooked pumpkin or butternut squash 2 eggs, beaten 1-1/4 cup whipping cream 1/4 cup brown sugar 1 tsp. cinnamon 1/2 tsp. freshly grated nutmeg 2 Tbs. gin 1-1/4 cup whipping cream 1 tsp. grated ginger 1 Tbs. gin Instructions: PIE: Pre-heat oven to 425 degrees F. In a large mixing bowl, blend the cream, sugar, spices and gin, then fold in the pumpkin puree. Line a 9-inch pie plate with the pastry and fill it with the pumpkin mixture. Bake in a 425 degrees F oven for about 15 minutes, then lower the heat to 350 degrees F and bake about 40 minutes more, until firm and golden brown.
SAUCE: While the pie is baking, beat the cream until stiff, and then add the grated ginger and gin and carefully stir through.
To plate: Once the pie has cooled, dust with confectioner's sugar and serve with Gin and Ginger Cream sauce. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 25168,"Parmesan Smashed Potatoes 3 pounds red potatoes, unpeeled 1 tablespoon kosher salt plus 2 teaspoons 1 1/2 cups half-and-half 1/4 pound (1 stick) unsalted butter 1/2 cup sour cream 1/2 cup freshly grated Parmesan 1/2 teaspoon freshly ground black pepper Instructions: Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain. In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter. Keep the smashed potatoes hot in a heat-proof bowl set over simmering water. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25169,"Jack's Middle Eastern-Style Pita Bread 2 teaspoons active dry yeast 1 teaspoon sugar 3 cups all-purpose flour 3 cups white whole-wheat flour (or regular whole-wheat flour), plus more for dusting 1/4 cup olive oil (or vegetable oil), plus more for the bowl 1 1/2 teaspoons kosher salt Tahini Sauce, recipe follows, for serving, optional Juice of 2 large lemons (3 if they are small) 2 to 3 medium cloves garlic, crushed 1 tablespoon kosher salt 1 teaspoon ground cumin 1 1/4 cups tahini (sesame seed paste) Chopped fresh parsley, for garnish, optional Instructions: Dissolve the yeast in 3/4 cup warm water. Stir in the sugar and set aside the mixture until it blooms with a slightly foamy top, 5 to 10 minutes. Sift together the all-purpose flour and white whole-wheat flour in the bowl of a stand mixer. Make a deep depression in the middle with a wooden spoon and add the olive oil. Slowly pour in the bloomed yeast mixture. Using the dough hook attachment, knead the dough on low speed until the mixture starts to come together. Slowly pour in 1 1/2 cups of warm water, adding up to an additional 1/4 cup if needed so the dough looks smooth and feels slightly sticky. Add the salt, increase the speed to medium and continue to knead until a soft and stretchy dough forms (it should not feel sticky), 10 to 12 minutes. Transfer the dough to a large oiled bowl and cover with a damp towel. Allow it to rise in a dark area until it doubles in size, about 1 hour. Transfer the risen dough to a lightly floured work surface and gently punch it down. Divide the dough into 18 even pieces, and form these pieces into smooth balls. Using a rolling pin, roll a piece of dough into circle that's about 5 inches wide and 1/2 inch thick. Repeat with the remaining dough pieces. Cover the dough with the damp towel and let it rest for 20 minutes.
Meanwhile, place a nonstick baking sheet in the oven and preheat the oven to 525 degrees F. Remove the baking sheet from the oven and carefully transfer 3 pieces of dough to it; lightly spritz them with water from a spray bottle. Bake the pitas until they\u2019re puffed up and light brown with a few dark brown freckles in places, watching very closely because they burn quickly, 4 to 5 minutes. Remove the pitas from the baking sheet and allow them to cool on plates or a wire rack covered in paper napkins to maintain softness. Place the baking sheet back in the oven for 5 minutes. Repeat with the remaining pitas. Serve the pitas immediately with Tahini Sauce, if desired. Store them in resealable bags at room temperature for up to 2 days or freeze them in resealable bags for up to 3 months. Combine the lemon juice, garlic, salt and cumin in a large bowl. Add the tahini to the garlic mixture, stirring with a whisk or fork to combine (the mixture will be very thick). Pour in 1/2 cup cold water, stirring until incorporated; feel free to add more until you reach the desired consistency. Garnish with chopped parsley, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 25170,"Steel-Cut Oatmeal 1 cup steel-cut oatmeal 1 pinch salt 1 tablespoon brown sugar 1 tablespoon butter 1/4 cup cream 1 peach, diced Instructions: Mix the oatmeal, 4 cups water and salt together in a saucepan and let it simmer on medium-low for 25 minutes. Keep it in the fridge if not eating immediately. (Reheat the quantity of oatmeal desired in a saucepan on medium-low.)
Add the sugar, butter, cream and fruit and let it go for 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 25171,"Flaming Blast of Lime Hot Sauce 1/2 pound jalapeno peppers (about 6 large) 1 small onion 6 garlic cloves 2 cups apple cider vinegar 1/2 bunch cilantro 1 teaspoon salt 1 lime, juiced Instructions: Remove the tops from the peppers and cut them in half lengthwise. Clean out the seeds and ribs, give them a rough chop, and put them into a small saucepan. Roughly chop the onion and garlic and add it to the pan. Pour in the vinegar and bring it to a boil. Reduce the heat and simmer for 10 minutes. In the meantime, roughly chop the cilantro and put it into a blender along with the salt and lime juice. When the jalapeno mixture is cooked, add it to the blender. *Cover the blender, put a towel over the lid, and turn it on low. Once it is going, crank it up to the highest setting and puree for 3 minutes. Strain through a medium holed strainer and let cool. Pour into sterilized bottles and refrigerate. The hot sauce will keep for up to a month under refrigeration. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Rioja, Tempranillo, Garnacha, Barbera]" 25172,"Rock Salt Shrimp 1 to 2 pounds rock salt (enough to fill your casserole by 1 inch) 5 to 6 clove garlic, minced Good olive oil, for drizzling 5 large shrimp, head and shells left on Instructions: Preheat an oven to 400 degrees F. Select a 2-inch deep casserole dish that is large enough to hold the shrimp in a single layer. Add the rock salt to form a 1-inch bed in the dish. Slide the casserole dish into the oven and heat for 30 minutes. Add the minced garlic and olive oil to a mixing bowl to prepare the marinade. Make an incision down the back of each of the shrimp. Devein or remove the intestine from each piece and add the shrimp to the marinade. Toss together to coat, and let the ingredients rest for at least 10 minutes. Once heated, pull your casserole dish from the oven and arrange the shrimp on the bottom in 1 layer. Return the dish to the oven, and roast for 2 minutes. Turn each shrimp over, and set them aside to let the residual heat from the pan finish cooking their second sides. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 25173,"David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting 2 tablespoons butter 1 1/2 cups granulated sugar
1 cup canola oil
1 cup light brown sugar
4 large eggs, lightly beaten
3 cups unbleached all-purpose flour
1 1/2 cups shredded carrots
1 1/2 cups shredded coconut
1 cup chopped walnuts, plus more for garnish
3 tablespoons ground cinnamon
1 tablespoon almond extract
1 tablespoon baking powder
1/2 teaspoon salt
One 15-ounce can pineapple rings, drained (reserve the liquid for the frosting) and chopped into 1/2-inch pieces
8 ounces cream cheese, at room temperature 3 cups confectioners' sugar
4 tablespoons unsalted butter, at room temperature
1/4 cup reserved pineapple juice from the canned pineapple
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans with the butter. In a large bowl, add the granulated sugar, oil, brown sugar and eggs and mix together. Add the flour, carrots, coconut, walnuts, cinnamon, almond extract, baking powder, salt and pineapple and fold the ingredients together. Pour the batter into the prepared pans and place the pans on a baking sheet. Bake until a toothpick inserted into the centers comes out clean, about 40 minutes. Place the cakes on a cooling rack until completely cooled, about an hour. For the frosting: Meanwhile, in a stand mixer fitted with a paddle attachment, add the cream cheese, confectioners' sugar, butter and pineapple juice. Mix until smooth and incorporated. To frost the cake: Carefully remove the cooled cakes from the pans. Using an offset spatula, place a dollop of the frosting on the cake stand and spread to create a sticky base. Place one layer on the frosting on the cake stand. Thickly frost the entire top of the cake and place the other layer atop the now frosted one. Beginning with the top of the new layer, frost generously. Place a large dollop of frosting on the side of the cake and spin the cake to evenly frost the sides. Garnish with the remaining walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25174,"Linguine with Clams 2 pounds small clams, such as cockles or manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine Instructions: Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris. Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente. In a large braiser or saut pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes. Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside. Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes. Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25175,"Grilled Vegetables with Sun Dried Tomato Vinaigrette 4 sundried tomatoes, in oil, chopped 1/4 cup red wine vinegar 3 garlic cloves, smashed 2 tablespoons basil chiffonade 1/2 cup olive oil Salt and freshly ground pepper 2 portobello mushrooms, cleaned and stems removed 1 small head fennel, quartered 4 artichokes, cleaned and quartered 1 yellow zucchini, quartered 1 green zucchini, quartered 1/4 cup olive oil Instructions: Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette. Turn each slice over, sprinkle with parsley and grill an additional 20 seconds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 25176,"Savory Oatmeal Risotto 1/2 cup extra-virgin olive oil, plus more for drizzling 1 Spanish onion, finely minced
2 cups steel-cut oats
Kosher salt and freshly cracked black pepper
About 3 cups chicken stock
2 tablespoons butter
1/2 cup fresh basil leaves, torn 1/2 cup fresh mint leaves, torn 1/2 cup grated Parmigiano-Reggiano
Instructions: Heat the olive oil in a large, straight-sided saute pan over medium-high heat. Add the onions and saute until soft, about 8 minutes. Add the oats and toast, stirring often, until they smell nutty, about 2 minutes. Season with salt and pepper. Add 2 1/4 cups of the chicken stock and 2 1/4 cups water and bring to a simmer. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water as needed and continue to cook until the oatmeal is tender, about 25 minutes total. Stir in the butter along with half of the basil, mint and cheese. Divide the oatmeal among serving bowls and top each with some of the remaining basil, mint and cheese and a drizzle of olive oil. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 25177,"Janette's Tortilla Chip Snapper with Tequila-Mango Salsa 1 ripe mango, diced 1 red bell pepper, diced 2 plum tomatoes, diced 1/2 cup crushed pineapple, strained 1/2 cup orange juice 1 tablespoon grated lime zest 1 lime, juiced 1 tablespoon tequila 1 teaspoon minced fresh ginger 1 tablespoon chopped fresh cilantro leaves Salt and freshly ground pepper 2 cups finely crushed baked tortilla chips 1 teaspoon cayenne pepper 1 tablespoon curry powder 1 egg white 2 dashes hot pepper sauce Salt and freshly ground pepper 2 tablespoons olive oil 1/4 cup white wine 4 (6-ounce) red snapper fillets Instructions: To make the salsa: Combine all ingredients in a small mixing bowl and let stand at least 20 minutes and up to 1 hour. To make the snapper: Toss the tortilla chips with the cayenne and curry powder and spread on a large plate. Whisk the egg white with the hot sauce and season with salt and pepper. Heat the olive oil and wine in a large nonstick saute pan over medium-high heat. Dip each fillet in the egg white, then dredge in the tortilla chip mixture and place in the pan. Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side. Divide the snapper among 4 plates and spoon salsa over the top. Serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25178,"White Chocolate Ice Cream and Lemon Sugar Cookie Ice Cream Sandwiches 3 cups heavy cream 1 cup granulated sugar
1 vanilla bean, split and seeds scraped 12 ounces white chocolate
6 eggs
Pinch salt
2 1/2 cups all-purpose flour 1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups pistachios, finely chopped 3 tablespoons lemon zest
Nonpareils, for topping 1 cup freeze-dried blueberries, finely chopped Instructions: For the ice cream: In a medium saucepan set over medium-low heat, combine the cream, 1/2 cup of the granulated sugar and the vanilla seeds. Bring the mixture just to a simmer, stirring occasionally. Remove from the heat, then add the white chocolate and whisk until combined and smooth. In a small bowl, combine the eggs and the remaining 1/2 cup granulated sugar, and beat until smooth. Strain the cream mixture through a fine mesh sieve, and then whisk a third of the cream mixture into the eggs. Immediately whisk the eggs into the remaining cream mixture. Chill the ice cream base over an ice bath and freeze for 30 minutes. Using an ice cream maker, churn the ice cream base according to the manufacturer's instructions. Freeze in an airtight container for 1 hour. For the cookies: Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Sift the flour, baking soda and salt into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment on medium speed, cream together the butter, brown sugar and granulated sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the mixer, and mix until the batter is smooth. Turn off the mixer and fold in half of the pistachios and the lemon zest using the spatula. Scoop about 1/4 cup of the cookie dough at a time onto the prepared cookie sheets, leaving some room between each cookie, for about 12 cookies total. Press down the tops of the dough slightly and sprinkle with some nonpareils. Bake until the cookies are light brown, 12 minutes for chewy cookies or about 15 minutes for crispy cookies. Cool the cookies on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely. In a shallow dish, combine the remaining pistachios with the blueberries. Using an ice cream scoop, scoop some ice cream onto a cookie, and top with another cookie to form a sandwich. Repeat for the remaining cookies and ice cream. Roll the edges of the ice cream sandwiches in the pistachio-blueberry mixture and freeze for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25179,"Bison Steak au Poivre with Red Wine Shallot Marmalade 2 tablespoons black peppercorns, cracked to a medium grind 2 tablespoons pink peppercorns, cracked to a medium grind 1 tablespoon kosher salt Four 10-ounce bison (buffalo) steaks, New York steak or strip loin cut 2 tablespoons butter 2 tablespoons extra-virgin olive oil 1 tablespoon brown sugar 2 cups shallot, peeled and sliced 1/8-inch thick 2 cups red wine 1 tablespoon chopped fresh thyme Salt and pepper Instructions: Combine the ground peppercorns and salt and liberally coat the bison steaks. In a heavy-bottomed saucepan on medium-high heat melt the butter with the oil and sugar. Add the shallots and caramelize them for 10 minutes. Add the wine, turn down the heat to a simmer and reduce liquid to 1/4 of its original amount. Remove from heat. Add thyme and season. On a hot grill, cook the steaks to the desired doneness. To serve, top each of the steaks with a spoonful of the shallot marmalade. The marmalade can be hot, warm or room temperature. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 25180,"Roasted Fingerling Potatoes with Lemon-Parsley Aioli 2 pounds fingerling or baby potatoes, scrubbed and halved lengthwise 1 1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil
2/3 cup mayonnaise 1/4 cup freshly squeezed lemon juice (from 1 lemon) 2 tablespoons lemon zest (from 2 lemons)
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
2/3 cup fresh Italian parsley leaves, chopped
Instructions: For the potatoes: Preheat the oven to 450 degrees F. In a medium bowl, toss together the potatoes, salt, cayenne and olive oil. Place the potatoes cut-side down on a non-stick baking sheet and bake for 20 minutes, or until the potatoes are golden brown and cooked through. For the aioli: While the potatoes are roasting, whisk together the mayonnaise, lemon juice, lemon zest, mustard and salt in a small bowl. Fold in the chopped parsley and set aside until ready to serve. Serve the potatoes warm alongside the bowl of lemon-parsley aioli, for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25181,"'Slice' of Pizza 1 teaspoon active dry yeast 4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for the bowl
Olive oil, for the baking sheet All-purpose flour, for rolling 3/4 cup store-bought marinara sauce 8 ounces sliced mozzarella
4 ounces fontina, grated
4 ounces goat cheese, crumbled
1/4 cup grated Pecorino-Romano
18 large pepperoni slices
Instructions: For the dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water. In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined. Coat a separate mixing bowl with a light drizzle of olive oil and tip in the dough. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or overnight in the fridge. (The dough will last for 3 or 4 days refrigerated.) For the pizza: Arrange an oven rack in the lowest position and preheat the oven to 500 degrees F. Oil a large baking sheet. Roll out the dough on a floured surface and form into a large wedge shape. Fold in the edges to make it a perfect wedge. Fold the \crust\ end to make it a little thicker. Transfer the wedge to the prepared baking sheet. Spread with the marinara sauce and top with the mozzarella, fontina, goat cheese and Pecorino-Romano. Top with the pepperoni. Bake until the crust is golden and the cheese is melted, about 20 minutes, watching to make sure the crust doesn't burn. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25182,"Wonton Soup Dinner 2 tablespoons vegetable oil 2 cloves garlic, finely grated with a rasp
1 tablespoon fresh ginger, grated with a rasp
3 scallions, thinly sliced, greens and whites separated
4 ounces shiitake mushrooms, sliced
5 cups chicken bone broth or low-sodium chicken broth 4 heads baby bok choy, quartered lengthwise
2 tablespoons soy sauce
One 12-ounce package frozen wontons (about 20)
Kosher salt
Instructions: In a medium pot or Dutch oven, heat the vegetable oil over medium heat. Add the garlic, ginger and white parts of the scallions and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the shiitakes and cook until they begin to soften, another minute. Add the bone broth and bring to a boil. Add the bok choy and simmer, stirring occasionally, until the bok choy is tender, 4 to 5 minutes. Add the soy sauce and stir. Add the wontons and cook until they are cooked through, 2 to 3 minutes. Taste and season if necessary. Ladle into bowls, then top with the scallion greens. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25183,"Sausage and Mushroom Strudels 1/2 pound sweet Italian sausage links, casings removed 1/2 pound chicken sausage links, casings removed
16 tablespoons (2 sticks) unsalted butter, divided
1 cup chopped yellow onion
1 pound cremini mushrooms
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1 (8.8-ounce) package Italian mascarpone cheese, at room temperature
1/2 cup fresh bread crumbs
1 package (24 sheets) Kontos phyllo dough, defrosted
Plain dry bread crumbs, such as Progresso
Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade, and pulse until the meat is finely ground. Heat 4 tablespoons of the butter in a large (12-inch) saute pan, add the onion, and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink. Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is. Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter, and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter, and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan. Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines, and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25184,"Black Bass and Gamberi Cacciucco 1 cup milk Pinch cayenne 1 fresh bay leaf 1 cup polenta 1/4 cup mascarpone cheese 1/4 cup grated Parmesan Nonstick cooking spray, for spraying the baking dish 1/2 bottle white wine 1 head fennel with nice fronds, chopped 1 onion, chopped Red pepper flakes, as needed Kosher salt One 32-ounce can whole San Marzano tomatoes 1 cup shrimp shells 1 cod carcass 8 ounces haricot verts 2 tablespoons olive oil 1 clove garlic, minced 8 ounces littleneck clams Pinch saffron Pinch fennel pollen, plus more for garnish 1/2 lemon, juiced Four 4-ounce black bass fillets, skin on, patted dry 8 ounces giant shrimp, shelled and deveined Instructions: For the polenta: Add the milk, cayenne, bay leaf and 1 cup water to a saucepot and heat until just barely a simmer. Stir in the polenta and cook, stirring, until thickened, about 20 minutes. Stir in the mascarpone and Parmesan. Spray an 8-by-8-inch baking dish with cooking spray and press the polenta in the bottom of the dish. Cover with plastic wrap and place in the fridge to set, about 1 hour. For the cacciucco: Add the wine, half of the chopped fennel (reserve the fronds for garnish), half of the chopped onions, a pinch of red pepper flakes and some salt to a large stockpot (about 8 quarts). Bring to a boil, then reduce to a simmer. Cook until the wine is reduced by one-half, then fill the pot halfway with water. Squish in the tomatoes with your hands and add them to the pot with their juices. Add the shrimp shells and cod carcass. Season with another pinch of red pepper flakes and some salt. Bring to a simmer and simmer for 30 minutes. Strain and reserve this tomato base. In a separate saucepot, bring some water to a boil; prepare an ice bath. Blanch the haricot verts in the boiling water, then shock in the ice bath. Reserve. In a large high-sided skillet, heat 1 tablespoon olive oil over medium heat. Add the remaining chopped fennel and onions and saute until translucent. Add the garlic and saute for a minute more. Add a ladle of the tomato base to the skillet and bring to a simmer. Add the clams, saffron and fennel pollen, cover and cook. Remove the clams from the skillet as they open and set aside. Add another 2 ladles of the tomato base and the lemon juice to the skillet and keep warm. Season the bass fillets with salt. In a nonstick pan, add the remaining tablespoon olive oil and heat over medium heat. Place the fillets in the pan skin-side down. Pan-fry the fish 2 minutes per side and remove to a baking sheet skin-side up. Add the shrimp and haricot verts with a pinch of salt and red pepper flakes to the pan and cook until the shrimp are pink. Add the clams back to the skillet with the tomato base. Remove the polenta from the fridge and flip it out onto a cutting board. Using a 3-inch round cutter, cut out rounds and place 1 in the bottom of each of 4 serving bowls. Top each with some haricot verts, a bass fillet, a couple of big shrimp and 2 to 3 clams. Then ladle about 1/2 cup of broth over top. Garnish with fennel fronds and a pinch of fennel pollen. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 25185,"Chocolate-Dipped Strawberries 1/2 cup semisweet chocolate chips 3 tablespoons heavy cream 12 long-stemmed strawberries Instructions: Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry. ","[Merlot, Cabernet Sauvignon, Pinotage]" 25186,"Bourbon-Soaked Babas with Marinated Fruit 2 cups seasonal fruit, diced if necessary 2 tablespoons sugar, or more to taste Dash pure vanilla extract 1 teaspoon chopped fresh mint 1/2 teaspoon ground cinnamon 1 cup sugar 2 cups water 1/4 cup bourbon 6 tablespoons warm water 1 1/2 teaspoons yeast 1 teaspoon sugar 1 egg 3/4 cup flour Grated zest of 1 orange 2 tablespoons unsalted butter, softened 1/2 cup heavy whipping cream, whipped, as an accompaniment Instructions: To marinate the fruit: Combine the fruit, sugar, vanilla, mint, and cinnamon in a bowl and mix well. Let the fruit marinate for at least 30 minutes, or up to 24 hours.
To prepare the syrup: In a saucepan over high heat, combine the sugar, water, and bourbon, and bring to a boil. Boil for 2 to 3 minutes, remove the pan from the heat, and set aside, or refrigerate for up to 1 week.
To prepare the babas: In the bowl of a heavy-duty mixer, combing the water, yeast, and sugar and mix just to combine. Let it sit until foamy, about 5 minutes. Add the egg, flour, orange zest, and butter and mix until elastic but very soft. Let the dough rise in a warm place until it doubles in volume, 15 to 20 minutes. Punch the dough down. Spoon the dough into greased muffin tins, filling them one-third to one-half full. Let the dough rise again until doubled in volume, 20 to 30 minutes.
While the babas are rising, preheat the oven to 350 degrees. Bake the babas until golden brown, about 15 minutes. Remove from the tins and place on a cooling rack set over a baking sheet. Prick the tops of the babas with a skewer or fork. Warm the syrup over medium heat. Ladle all of the warm syrup over the babas, letting it soak in.
To serve: Place the babas on individual plates. Distribute the fruit among the babas, and top with whipped cream. Serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 25187,"Pate Brisee 1 1/2 cups flour 3/4 teaspoon salt 9 tablespoons unsalted butter, cold 6 tablespoons ice water Instructions: Combine the flour and salt in the bowl of a food processor and process a few seconds to mix. Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces. Scatter the cubes of butter evenly over the flour. Pulse the machine until the butter pieces are about the size of lentils. Place half the ice water in the bottom of a bowl. Turn the flour/butter mixture onto it and pour the remaining water evenly over the top. Using a large rubber spatula, fold the mixture until it is evenly moistened. Squeeze it; it should hold together. If not, sprinkle in a little more water and gently mix. Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table. Gather the dough together and frisage any portions that were missed. Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap. Chill for at least 30 minutes or up to 3 days. Dough can be frozen for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25188,"Casino Lemon Almond Cake 1 box (18.25 ounces) lemon cake mix 1 1/4 cups water 1/3 cup vegetable oil 2 tablespoons lemon extract, divided 3 eggs 1/2 cup ground almonds 2 1/2 cups sweetened flaked coconut, very lightly toasted 1 can (16 ounces) lemon frosting 3 ounces sliced almonds, toasted Instructions: Preheat oven to 350 degrees F. Butter and flour 2 (8 or 9-inch) round cake pans. Combine cake mix, water, oil, 1 tablespoon lemon extract and eggs in a large bowl. Beat for 2 minutes, or until well blended. Stir in ground almonds and 1/2 cup coconut. Divide batter between prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Invert cakes onto cooling rack; remove pans. Cool cakes completely. Place 1 cake layer on serving platter. Combine 1/2 cup frosting with 1 tablespoon lemon extract and spread over cake layer on platter. Top with second cake layer. Frost top and sides of cake with remaining frosting. Press sliced almonds around cake sides. Sprinkle top with remaining coconut. Cook's Note: When toasting shredded coconut, preheat oven to 350 degrees F. Place coconut on baking sheet. Toast for 6 to 8 minutes, or until coconut turns light brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25189,"Cauliflower Soup (Creme du Barry) 1 teaspoon canola oil 1 teaspoon unsalted butter 2 leeks, white parts only, well-washed and chopped 1 head cauliflower, broken into florets 1 medium all-purpose potato, cubed 6 cups white chicken Stock Salt Freshly ground pepper 1/2 cup 1 percent low-fat milk (optional) 4 leaves fresh parsley Instructions: Combine the oil and butter in a large saucepan. Warm over medium-low heat. Add the leeks and stirring frequently, allow them cook slowly for 10 minutes. Do not brown.
Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly.
Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with the milk.
Pour an equal portion into each of 4 warm bowls. Lay a parsley leaf in the center. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25190,"Classic Fish and Chips 1 cup mayonnaise 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 tablespoon finely chopped cornichons 2 teaspoons capers, roughly chopped 1 lemon, juiced 3/4 cup rice flour 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt, plus more as needed 3/4 to 1 cup club soda 8 cups vegetable oil Two 6-ounce fillets white fish 2 cups French fries, hot Lemon wedges, for serving Instructions: For the sauce: In a small bowl combine the mayonnaise, chives, parsley, cornichons, capers and lemon juice. Mix until smooth and taste for seasoning; adjust the flavors if needed. Transfer to a small ramekin.
For the fish and chips: Combine the rice flour, all-purpose flour, baking powder and salt, and whisk in enough of the club soda to reach the consistency of a thick batter.
Pour the oil in a large saucepot set over medium-high heat, and heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
Dip a piece of the fish into the batter, and then slowly lower into the hot oil. Repeat with the second piece of fish. Cook until golden brown and flaky, 4 to 6 minutes. Use a slotted spoon to remove the fish, and place on a paper-towel-lined plate to absorb any excess oil. Season with salt immediately, and then transfer to serving plates. Serve the fish with the tartar sauce, French fries and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25191,"Hibiscus and Lavender Prosecco Punch 24 sprigs fresh lavender 1 tablespoon dried hibiscus 1 tablespoon dried lavender
1 cup fresh lemon juice (6 lemons)
1 1/2 cups seltzer
3/4 cup vodka
Honey Simple Syrup, recipe follows One 750-ml bottle prosecco
1/2 cup honey Instructions: For the lavender ice cubes: Place a sprig of fresh lavender in 24 large square ice cube molds. Fill the molds with water and freeze until solid, 2 hours. For the punch: Combine 1 1/4 cups water and the hibiscus and dried lavender in a small saucepot. Bring to a simmer, then turn off the heat and let steep for 30 minutes. Strain and discard the lavender. Cool in the refrigerator. To a large pitcher, add the hibiscus-lavender water, lemon juice, seltzer, vodka, all the Honey Simple Syrup and a few lavender ice cubes. Stir to combine and top off with the prosecco. Serve the punch in glasses over lavender ice cubes. Put the honey and 1/2 cup water in a small saucepot over medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat and let cool completely. ","[Prosecco, Moscato, Vinho Verde, Cava]" 25192,"Vermont Chicken Pie 1 quart chicken stock, available on soup aisle 1 1/2 pounds chicken tenders, 2 packages 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter, cut into pieces 1 medium onion, chopped 2 carrots, peeled and diced 2 ribs celery, diced 6 white mushrooms, quartered 1 bay leaf, fresh or dried 1 teaspoon dried thyme, 1/3 palm full Salt and pepper 2 tablespoons all-purpose flour 1 cup frozen peas Handful flat-leaf parsley leaves, chopped 1 package refrigerated biscuits in tube, found on dairy aisle Instructions: Preheat oven to 400 degrees F.
Reserve 2 cups of stock for vegetables. Cut tenders into 1/3's. Bring remaining stock to a boil in skillet, add chicken, cover and reduce heat to simmer. Poach chicken 6 to 8 minutes.
While chicken cooks, in a second large skillet over medium to medium high heat, add oil and butter. To melted butter, add onion, carrots, celery, and mushrooms, adding veggies to the pan as you chop them. Add bay leaf and season veggies with thyme, salt and pepper. Saute 10 minutes, stirring frequently. Add flour and cook another minute. Whisk in reserved 2 cups of stock forming a sauce around veggies. Stir in cooked chicken pieces, parsley and peas. Transfer the mixture to a large casserole, oval or rectangular. Open the biscuits and arrange them, edges touching, in a layer across the top of the casserole. Bake 8 to 10 minutes until biscuits are golden brown, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25193,"Buffalo Wing Pizza (Team Guy) 1/4 cup olive oil 2 large white onions, sliced 2 (16-inch) pizza shells 1/2 cup hot sauce, your choice 2 packages prepared pre-cooked chicken nuggets 1 (8-ounce) package shredded Monterey Jack cheese 1 (8-ounce) package shredded mozzarella 1/2 cup ranch dressing 1/2 cup blue cheese dressing Instructions: Heat 2 tablespoons of the olive oil in a fry pan over medium heat, reserving the balance. Cook the onions until they caramelize. Preheat oven to 400 degrees F. Spread 1 tablespoon of the remaining olive oil over each of the 2 pizza shells. Spoon 1/4 cup of the hot sauce over each of the pizza shells. Lay out 1 package of chicken nuggets on each pizza shell. Distribute the caramelized onions over the 2 pizzas. Sprinkle the Monterey jack cheese and mozzarella cheese over the pizzas. Drizzle ranch and blue cheese dressings over the pizza toppings and bake for 10 minutes or until cheese is melted and chicken is heated through. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 25194,"Sweet Potato Salad with Warm Bacon Dressing 6 slices bacon, medium dice 1 red onion, finely sliced 3 cloves garlic, finely chopped 3/4 cup white wine vinegar 1/2 cup olive oil 2 tablespoons granulated sugar 4 sweet potatoes, peeled, cooked and cut into 1-inch dice, kept warm Salt and freshly ground pepper 4 green onions, finely sliced 1/4 cup chopped parsley Instructions: Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25195,"Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary 2 pounds swordfish steak, trimmed of skin 2 lemons 8 large cloves garlic, cracked away from skin Coarse salt A generous handful flat-leaf parsley, about 1/4 cup of leaves Coarse black pepper 1/2 cup extra-virgin olive oil, divided 2 pounds tuna steak 2 oranges 6 sprigs rosemary, stripped and finely chopped 3 tablespoons aged balsamic vinegar, eyeball it 4 scallions, chopped Panzanella with the Works, recipe follows 5 cups cubed day-old crusty bread 4 Roma or plum tomatoes, cubed 1 small red onion, chopped 1 Cubanelle pepper or green bell pepper, seeded and chopped 1/2 cup pepperoncini or hot cherry peppers, chopped 2 roasted red peppers, drained, chopped 1 cup pitted olives, kalamata or Sicilian green or a combination 1 tin flat fillets of anchovies, drained and chopped 1 cup basil leaves, torn 1 lemon, juiced 3 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil, eyeball it Splash of liquid from bottled pepperoncini or hot cherry peppers Coarse salt and black pepper Instructions: Preheat grill pan or outdoor grill to medium high heat. Cube swordfish into generous bite-size chunks. Zest 2 lemons and pile zest on cutting board. Add 4 cloves garlic to zest and chop garlic. Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips. Coat the swordfish in a few tablespoons evoo ? enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The evoo will make it stick. Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers. Set the fish aside for 10 to 15 minutes. Cut up 1 of the zested lemons into wedges and reserve. Cut tuna steak into 6 small portions. Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop. Add chopped rosemary to garlic and orange zest and combine with flat of knife. Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix. Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish. Add the orange-rosemary mixture and mix together. Add the fish and coat evenly in dressing and let stand 10 to 15 minutes. Peel oranges and slice into disks. Throw together a salad, such as Panzanella with The Works, below, then go back to the fish. When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish. Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak. Serve with salad. Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 25196,"Perfect Pinto Beans 1 1/2 pounds pinto beans 2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper Instructions: Put the beans in a large bowl, cover with cold water and let soak overnight. Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours. ","[Rioja, Tempranillo, Garnacha, Barbera]" 25197,"The Albert, a Meatball Sub 2 eggs 1 tablespoon dried or chopped fresh oregano 1 tablespoon dried or chopped fresh basil 1 tablespoon fresh ground black pepper 1 teaspoon salt 1/2 cup finely chopped red onion 1 cup bread crumbs 1/4 cup chopped garlic 1 pound lean ground beef 1/4 cup warm water 1/4 teaspoon yeast 2 cups high-gluten flour 1/2 teaspoon salt 1/2 teaspoon sugar Cornmeal, for work surface 2 tablespoons olive oil, for brushing 1 tablespoon sesame seeds 4 cups ground tomatoes 1/4 cup tomato paste 1 teaspoon chopped fresh basil or dried 1 teaspoon chopped fresh oregano or dried 1/4 teaspoon fresh ground black pepper 1/4 teaspoon sugar 1/2 cup chopped garlic 1/2 cup grated Parmesan 1 1/2 cups grated mozzarella Dried oregano, for sprinkling Dried basil, for sprinkling Instructions: Preheat oven to 550 degrees F. In a medium mixing bowl, add the eggs and whisk well. Add oregano, basil, pepper, salt, onions, bread crumbs and garlic and mix well. Add the ground beef and combine well. Using your hands or a 2-ounce scoop, roll meat into 1 1/2 to 2-inch balls and place on a baking sheet. Use a baking sheet that has a lip on it, as the meatballs will create a lot of moisture. Bake for approximately 20 minutes or until the balls are sizzling and brown on the outside but still nice and pink in the center. Add warm water and yeast to the mixing bowl of a stand mixer. Let the yeast work for approximately 10 minutes. Add flour, salt and sugar and mix on low for approximately 10 minutes. Check consistency and add more flour or water to create a sticky ball that is slightly moist to the touch. Turn mixer up a notch and mix until the dough is nice and soft. It should not stick to the bowl and should be able to be lifted out with ease. On a cornmeal dusted work surface roll the dough into a flat round approximately 6 inches wide. Brush with olive oil and sprinkle sesame seeds on top. Place dough on a sheet pan. Cut round into 4 equal wedges, but do not separate and bake in the preheated 550 degree F. oven until golden brown (approximately 10 minutes). Do not over-bake, as there is still 1 more bake to go. Place all the sauce ingredients in a large bowl and whisk well. Cut buns in half, horizontally. Place bun halves side by side on a baking sheet. Cut 5 or 6 meatballs in half and pile on buns. Ladle approximately 1 cup of sauce on top of meatballs. Put as much of the grated mozzarella cheese on top that will stay and lightly sprinkle with oregano and basil. Put the baking sheet in the oven and bake until the cheese has melted and the edges of buns are nicely toasted. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 25198,"Grilled Sausage Pizza with Bell Pepper Salad 1 pound refrigerated pizza dough, at room temperature 3 tablespoons extra-virgin olive oil 1 pound sweet or hot Italian sausages (about 6 links) 2 bell peppers (any color), thinly sliced 2 cups fresh parsley leaves 1/4 red onion, thinly sliced 1 tablespoon balsamic vinegar Kosher salt and freshly ground pepper 1 cup jarred marinara sauce 1 cup shredded Italian four-cheese blend (about 4 ounces) Instructions: Preheat a grill to medium. Place the pizza dough on a baking sheet and brush with 1 tablespoon olive oil; set aside. Grill the sausages, turning often, until cooked through, about 8 minutes. Transfer to a cutting board and slice into 1/4-inch-thick rounds; set aside. Combine the bell peppers, parsley, red onion, the remaining 2 tablespoons olive oil, and the balsamic vinegar in a medium bowl. Season with salt and pepper and toss to coat; set aside. Stretch the pizza dough into a 12-inch round. Place the pizza dough directly on the grill grates; cook until the crust is golden and marked, about 5 minutes. Flip the crust and spread with the marinara sauce. Top with half of the cheese, then the sausage and the remaining cheese. Cover and grill until the cheese melts and the crust is cooked through, about 6 more minutes. Remove the pizza from the grill; let sit 5 minutes before slicing. Serve with the bell pepper salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 25199,"Grilled Stuffed Portobello Mushrooms 4 large portobello mushrooms, stem and gills removed 2 tablespoons canola oil, for brushing mushrooms 1 cup pre-made pesto sauce (brand of choice) 3/4 cup grated Parmesan 1/2 cup julienned sun-dried tomatoes with oil 1/2 cup panko bread crumbs 1 cup shredded part-skim mozzarella cheese Salt and freshly ground black pepper Instructions: Preheat the grill to medium heat Wipe the mushrooms with a damp paper towel to clean and dry well. Do not rinse under water. Brush the tops of the mushrooms with canola oil and set aside. In a mixing bowl, mix together the pesto sauce, Parmesan, sun-dried tomatoes and the bread crumbs. Season with salt and pepper, to taste, and mix thoroughly. Divide the mixture evenly into the 4 mushroom caps and top each with some mozzarella cheese. Put on the grill and cook until cheese is melted, about 10 minutes. Transfer to a serving dish and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25200,"Swedish Meatball Skewers 1/4 cup sugar 1/2 cup water 1 cup fresh cranberries 4 strips fresh orange zest (removed with a vegetable peeler) 3 tablespoons honey 2 tablespoons extra-virgin olive oil 2 large shallots, minced 1/2 cup dry bread crumbs 1/4 cup half and half 1 large egg, beaten 2 pounds ground meat, preferably a combination of beef chuck, veal, and pork Kosher salt and freshly ground black pepper Instructions:

1. Preheat one oven to 475 degrees F, with a rack in the top and bottom, and the other to 300 degrees F. Line 2 half-sheet pans with parchment paper.
2. In a small ovenproof saucepan, stir together the sugar and water until the sugar dissolves. Stir in the cranberries, orange zest, and 2 tablespoons honey. Cover and transfer to the 300 degrees F oven. Poach until the cranberries are plumped and warm but have not burst, about 30 minutes. Discard the orange zest.
3. Meanwhile, in a small skillet, heat the oil over medium heat. Add the shallots and a generous pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Let cool slightly.
4. In a large bowl, stir together the bread crumbs and half and half until well mixed, then stir in the egg, remaining tablespoon honey, and shallot mixture. Add the ground meat and a very generous pinch of salt and a pinch of pepper and use your hands to mix thoroughly.
5. Use a tablespoon to portion the mixture into small meatballs and set them on the prepared pans, spacing 1 inch apart. Roast until browned and cooked through, about 20 minutes, switching the pans halfway through.
6. Use decorative cocktail toothpicks to skewer together 1 meatball and 1 cranberries. Spoon the cranberry cooking liquid over the skewers, sprinkle with salt and pepper, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 25201,"Mapled Nut Butter Tart 1/3 cup butter, melted 1 egg, beaten 2 tablespoons milk 1/2 cup pure Vermont maple syrup 1 teaspoon vanilla 1 cup or (4-ounce) bag maple sugar coated pecans or walnuts, coarsely chopped (recommended: Mapled Nut Co. brand) 1 (9-inch) unbaked tart shell or pie shell Instructions: Preheat oven to 350 degrees F. Combine butter, egg, milk, maple syrup and vanilla. Add chopped nuts and gently pour into tart shell. Garnish with extra nuts if you like. Bake for 25 to 30 minutes until top of tart is puffed and bubbly and crust is starting to brown. Cool for 20 minutes before removing from tart pan. Can be served warm or at room temperature. Add a dollop of whipped cream for an extra special treat ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 25202,"Cheeseburger Mac Attack 5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving 10 ounces raw lean ground turkey 2 tablespoons ketchup 1/2 cup finely chopped onion (about 1/2 medium onion) 24 ounces (about 6 cups) frozen cauliflower and low-fat cheese sauce, such as Green Giant 3 wedges light spreadable Swiss cheese, such as The Laughing Cow Light 2 scallions, thinly sliced Salt and black pepper, optional Special equipment: slow cooker Instructions: In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well and set aside. In a bowl, combine turkey, ketchup, and onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a slow cooker. Add cooked pasta to the slow cooker and gently stir. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until the turkey is fully cooked. Add cheese wedges and scallions, and stir until evenly distributed. If you like, season with salt and pepper, to taste. Dig in! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25203,"Lemon Poppyseed Mini Scones 3 cups all-purpose flour, plus more for dusting 2/3 cup granulated sugar
5 teaspoons baking powder
2 sticks (8 ounces) salted butter, cold
1 tablespoon poppy seeds 2/3 cup heavy cream
Zest of 3 lemons plus 1/3 cup lemon juice
1 large egg
4 cups powdered sugar, sifted 1/3 cup whole milk, plus more if needed
Zest and juice of 1 lemon Pinch of kosher salt
Poppy seeds, for sprinkling
Instructions: For the scones: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Sift together the flour, granulated sugar and baking powder. Cut the cold butter into pats, then use a pastry cutter or 2 knives to cut the butter into the flour mixture. Keep going until the mixture is crumbly, then stir in the poppy seeds. Mix together the heavy cream, lemon zest and juice and egg in a small pitcher. Stir the wet ingredients into the flour mixture with a fork or spatula just until the dough comes together. Turn the dough out onto a floured surface and lightly press it together until it forms a rough rectangle (the mixture will be pretty crumbly). Use a rolling pin to roll into a rectangle about 12 inches by 7 inches and 1/2 to 3/4 inch thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical rectangles, first cutting lengthwise into 3 strips and then across into 4 strips. Next, cut each rectangle in half diagonally, to form 2 triangles. Transfer to the prepared baking sheets. Bake until cooked through but not yet golden, about 16 minutes. Allow to cool for 10 minutes on the baking sheets, then transfer to a cooling rack to cool completely. For the lemon glaze: Whisk together the powdered sugar, milk, lemon zest and juice and salt until completely smooth, adding more milk if needed for thinning. Dip the scones in the glaze, then sprinkle with poppy seeds. Allow the glaze to set completely before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25204,"Red Wine-Rosemary Grilled Flank Steak with Grilled Mixed Vegetables and Lemony White Bean Skodali with Grilled Pita 3 cups dry red wine 4 small sprigs fresh rosemary 4 sprigs fresh thyme 2 bay leaves 1 small onion, coarsely chopped 4 cloves garlic, coarsely chopped 3 tablespoons olive oil 1 (2 pound) flank steak Salt and freshly ground black pepper 2 large ears fresh corn, husked and cut crosswise into 4 pieces 1 small eggplant, cut crosswise into 1/2-inch thick rounds 1 large Vidalia onion, cut into 3/4-inch thick wedges 1 large red bell pepper, seeded and quartered 1 large yellow bell pepper, seeded and quartered 1 large zucchini, quartered 12 asparagus spears, trimmed Olive oil Salt and freshly ground pepper Finely chopped parsley and chives 2 cups cooked white beans, 1/4 cup cooking liquid reserved 2 tablespoons chopped garlic 1/3 cup fresh lemon juice 1/4 cup tahini 1/4 cup olive oil 1/4 cup finely chopped parsley 3 tablespoons finely chopped fresh mint 12 pitas Olive oil Instructions: For the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow baking dish and stir to combine. Add the steak and turn to coat both sides. Cover and refrigerate at least 4 hours or overnight. Heat the grill, remove the meat from the marinade, season both sides with salt and pepper to taste and grill 6 to 7 minutes on each side. Let sit 5 minutes and slice against the grain. For the vegetable platter: Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste. Grill all the vegetables until just cooked through. Arrange on a platter and sprinkle with herbs. For the skordilia: Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped. Add tahini and oil and process until smooth. Add some of the cooking liquid if too thick. Season with salt and pepper to taste. Scrape into a bowl and fold in the parsley and mint. Brush the pita on both sides with olive oil and grill until lightly golden brown. Cut into wedges. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 25205,"Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade 2 tablespoons smoked paprika 2 teaspoons granulated garlic 1 teaspoon onion powder 1 teaspoon granulated sugar 3/4 teaspoon kosher salt 1/2 teaspoon ground coriander 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 4 tablespoons salted butter 1 pound shrimp (21-25 count), peeled, deveined and tails removed 1 pound thick-cut bacon 1 cup mayonnaise 1 tablespoon capers, drained and chopped
1 tablespoon hot sauce 1 tablespoon fresh lemon juice 1 tablespoon honey mustard 1 tablespoon chopped fresh parsley 1 tablespoon sweet relish 1 clove garlic, grated
Salt and freshly ground black pepper 2 avocados, medium dice 2 Roma tomatoes, medium dice 2 tablespoons fresh orange juice 4 large 12-inch flour tortillas, very lightly grilled til' just charred and beginning to bubble Instructions: For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 25206,"Gluten-Free Honey Vanilla Popcorn Balls 2 tablespoons canola oil 1/2 cup popcorn kernels 1/2 cup plus 2 tablespoons unsalted butter 1/2 cup plus 2 tablespoons honey, plus more if needed 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Instructions: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
Heat the oil in large heavy-bottomed pot with a lid over medium heat. Add the popcorn kernels and place the lid slightly ajar on top of pot. Cook until most of the kernels pop, 7 to 10 minutes (the popping sounds slow down when it's almost done). This will make 10 to 12 cups of popcorn.
While the popcorn is popping, melt the butter, honey, vanilla and salt in a small saucepan over low heat until the mixture is uniform. Transfer the popcorn onto the prepared baking sheet. Discard any unpopped kernels that settle at the bottom of the pot. Pour the butter mixture evenly over the popcorn. Toss the popcorn with two spatulas until coated. Bake, stirring every 5 minutes, until the popcorn is a deep caramel color, 20 minutes.
Remove the baking sheet from the oven and cool for 5 minutes. Wearing clean plastic gloves, use your hands to press the popcorn into 2-inch balls. Towards the end you may need 1/2 to 1 teaspoon of extra honey to act as the \glue\ for the balls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25207,"Apple Kuchen 2 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 1/2 pound (2 sticks) unsalted butter, cold and cut into pieces 1 pound cream cheese, at room temperature 3/4 cup sugar 1 teaspoon vanilla extract 1 egg, at room temperature 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 3 Granny Smith apples, peeled, if desired, cored, and thinly sliced Instructions: Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan. To make the crust: Place the flour, sugar, and salt in a large bowl or food processor fitted with a steel blade and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan and transfer to the oven. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool. Lower the oven temperature to 400 degrees. To make the filling: Place the cream cheese, sugar, and vanilla in the bowl of a mixer fitted with a paddle and beat until creamy. Add the egg, mix to combine, an pour over the cooled crust. Place the sugar and cinnamon in a small bowl and mix to combine. Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon sugar and transfer to the oven. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25208,"Free Form Tart Shells 1/4 cup granulated sugar 1 cup flour 1/4 teaspoon salt 1/8 teaspoon baking powder 8 tablespoons unsalted butter, cut into tablespoon pieces, very cold 1 egg mixed with 1 teaspoon water Red currant jelly 1 pint strawberries, rinsed, hulled, dried and thinly sliced Whole small strawberries, raspberries, blueberries, sliced bananas or kiwis Whipped cream, lemon curd or confectioner's sugar (or all 3) Instructions: In a food processor, combine the sugar, flour, salt, baking powder. When well combined, add the butter and pulse the machine until the butter is broken up into the flour mixture. Add the egg and water and process until the dough forms a dough. Transfer the dough into waxed paper; pat it (with floured hands if need be) into a flat round and refrigerate for 30 to 45 minutes or until it has relaxed and you can roll it out. Divide the dough into approximately 8 equal pieces. On a lightly floured board roll out the pieces until slightly thicker than 1/8th-inch thick. Rather than bother fitting them into tartlet shells and prebaking them, simply shape them into rough rounds (3 inches or 3 1/2 inches round) or cut them into hearts or rectangles. Transfer the free form shapes to a baking sheet and chill 20 minutes while you preheat the oven to 400 degrees. Scraps can be shaped into smaller cookies. Prick the dough with a fork (just as you would the bottom dough of a tartlet shell) so the dough doesn't puff up. Bake for 10 to 12 minutes or until edges are brown. Remove them from the oven to a rack and let them cool. When completely cool top with whatever you like. To make a topping that simulates a fruit tart gently warm the red currant jelly in a saucepan and brush over the free form tart shells. Arrange some sliced berries over the top and center a whole one in the middle if you wish. You can glaze with more warm currant glaze or pipe whipped cream on top or dust with confectioner's sugar. You could also brush bottoms with warm glaze and set other fruit over top or brush bottoms with some lemon curd and top with fruit. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 25209,"Beef and Pork Tamale Pie 1 tablespoon vegetable oil 1 pound ground pork 1 1/2 pound ground sirloin 1 onion, finely chopped 4 cloves garlic, finely chopped 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce 1 tablespoon ground cumin (scant palmful) 1 tablespoon coriander (scant palmful) 2 teaspoons unsweetened cocoa powder 1/4 teaspoon ground cinnamon Salt and freshly ground black pepper 1/4 cup tomato paste 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo) 1 cup beef stock 1 1/2 cups chicken stock or water 1 1/2 cups milk About 1 cup quick cooking polenta 2 tablespoons butter 1 generous tablespoon honey 1 1/2 cups shredded Cheddar or smoked Cheddar cheese Instructions: Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal. The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick. Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 25210,"Jalapeno Pepper Poppers 12 large jalapeno peppers 4 Cheddar cheese sticks 24 pieces center-cut bacon 1 tablespoon chili powder 1/4 cup sour cream 2 tablespoons cream cheese, softened 2 tablespoons honey Special equipment: 12 toothpicks, soaked in water for 30 minutes Instructions: Preheat a grill to medium heat. Cut about 1/2-inch off the top each jalapeno pepper. Take the top pieces that you just cut off, cut the sides off and reserve, discarding the middle stem pieces. These will be used to plug the open end of each pepper to help keep the cheese from melting out. Using a straight peeler, scrape out the seeds and ribs from the inside of each of the peppers. Slice each cheese stick into pieces that are just slightly shorter than the jalapenos. Stuff a pepper with a piece of cheese. Take the reserved side pieces and place them into the open end of the pepper, covering the cheese and plugging the hole. Take a piece of bacon and wrap the pepper from the bottom end to the top end, making sure to secure the \plug\ at the top end. Take a second piece of bacon and lay it down on a clean work surface. Roll up the pepper so that it is almost completely covered in bacon and secure with a toothpick. Repeat with the remaining peppers, cheese, bacon and toothpicks. Sprinkle each with chili powder. Place on the grill, cover and cook over indirect heat until the bacon is crispy, 15 to 20 minutes, making sure to turn every 3 to 4 minutes. While the poppers are grilling, combine the sour cream, cream cheese and honey in a small bowl. Mix until well blended and serve with the poppers. Cook's Note: The poppers can also be made in the oven. Place the poppers onto a baking sheet fitted with a rack that has been sprayed with nonstick cooking spray. Bake in a 400 F degree oven until the bacon is brown and crispy, 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 25211,"Roasted Root Vegetables with Eggs 2 or 3 small beets, plus 3 cups (110 g) beet greens, washed and chopped 4 tablespoons (60 ml) extra virgin olive oil Kosher salt 1 apple, unpeeled, sliced into eighths 2 small turnips 2 cups sliced carrots, cut into 1/2-inch (12-mm) coins 1 tablespoon chopped fresh rosemary 1 garlic clove 1 tablespoon capers in brine, drained and coarsely chopped 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley 1 to 2 tablespoons unsalted butter 2 to 4 eggs Fleur de sel, for sprinkling Instructions: Preheat oven to 425 F (220 C).
Put the beets, 1 tablespoon of the olive oil, and 1/8 teaspoon salt on a sheet of aluminum foil and wrap thoroughly. Roast for about 1 hour and 30 minutes
Meanwhile, toss the apple, turnips and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and the rosemary. Place on a baking sheet and roast beside the beets until browned, 15 to 20 minutes longer, and the beets are fork-tender. While warm, but not hot, rub the skin off the beets with a paper towel or clean kitchen towel. Slice the beets.
When everything is roasted, heat the remaining 1 tablespoon olive oil and the garlic in a large saute pan over medium-high until browned and fragrant. Discard the garlic. Add the beet greens and capers and saute until wilted. Add the roasted vegetables and saute until heated through. Taste for salt and adjust as needed. Remove from the heat, toss with the mustard and parsley, and set aside.
When it comes to frying the eggs, you may need to either work in batches or have two pans going at once. Heat 1 tablespoon of the butter in a nonstick saute pan over high heat. Crack 2 eggs into a small bowl and gently slide them into the butter. (If you break a yolk, discard the egg and try again.) Reduce the heat to medium and cook until the whites are set but the yolks are runny, about 2 minutes. When ready, give the pan a gentle shake to loosen the eggs.
Meanwhile, mound the roasted vegetables onto two plates. Slide the eggs on the vegetables, and sprinckle with fleur de sel. Repeat with any remaining butter and eggs.
The roasted vegetable mixture keeps, refrigerated, for up to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25212,"Dooky Chase's Shrimp Gumbo 1/2 cup peanut oil 4 tablespoons flour 1 cup chopped onions 1 pound small white shrimp (30/40), peeled and deveined 8 ounces Creole hot sausage, cut into bite-size pieces 8 ounces smoked sausage, cut into bite-size pieces 8 ounces beef stew meat, cubed 8 ounces smoked ham, cubed 6 chicken wings, cut in half 1 tablespoon file powder 1 tablespoon paprika 1 tablespoon salt 2 dozen oysters, with their liquid 1/4 cup chopped parsley 3 cloves garlic, minced 1 teaspoon ground thyme Instructions: Heat the oil in a skillet over low heat and add the flour to make a roux, browning until golden about 3 minutes. Add the onions and cook over low heat until the onions wilt about 4 minutes. Put the shrimp, sausages, stew meat and ham in a 5-quart pot over medium heat. Pour the onion mixture over the ingredients and add 3 quarts water, the chicken wings, file powder, paprika and salt. Bring to a boil and cook for 30 minutes or until broth reaches desired thickness. Add the oysters, parsley, garlic and thyme. Lower the heat and cook until the shrimp is pink, about 10 minutes more, before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 25213,"Mulled Cider 1/2 gallon apple cider 1 cinnamon stick 1 orange, cut into 1/2-inch slices 6 cloves Instructions: Press cloves into orange slices. Combine ingredients in a large pot and simmer for 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 25214,"Beer Braised Corned Beef with Red Potatoes and Carrots 1 (3-pound) corned beef brisket 4 garlic cloves, smashed 2 large shallots, peeled and halved 2 tablespoons pickling spice 2 teaspoons caraway seeds 2 (12-ounce) bottles beer (not light) 1/2 cup Irish whiskey 6 carrots, peeled and cut into 2-inch pieces 6 red potatoes, cut into 2-inch dice 4 sprigs fresh dill Kale leaves, for plating Instructions: Preheat the oven to 250 degrees F. Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately. ","[Brown Ale, Porter, Barbera, Tempranillo]" 25215,"Chocolate Toffee No-Bake Cookies 3 cups quick-cooking oats 1 cup peanut butter
1/2 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips
1/2 cup toffee bits, plus more for sprinkling
2 tablespoons softened unsalted butter
1/2 teaspoon kosher salt
Instructions: Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes. Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 25216,"Seven-Layer Salad with Dill-Caper Dressing 1/2 cup mayonnaise, preferably reduced-fat 1/2 cup sour cream, preferably reduced fat 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill 1 tablespoon small rinsed capers Salt and coarsely ground black pepper Hot red pepper sauce 2 romaine hearts, trimmed and torn into bite-sized pieces 1/2 pint cherry or grape tomatoes 2 medium carrots, shredded 2 celery ribs, sliced into 1/8-inch-thick pieces 1 medium sweet red or yellow pepper, seeded and thinly sliced 1 cup fresh corn kernels, blanched in boiling water for 2 minutes, drained, and rinsed 1 seedless cucumber, sliced into 1/8-inch-thick rounds Instructions: To make the dressing: Mix the mayonnaise, sour cream, Dijon mustard, dill, and capers in a small bowl. Season, to taste, with salt, pepper, and hot sauce. Layer the vegetables in a large glass bowl in the following order: romaine, tomatoes, carrots, celery, red pepper, and corn. Arrange overlapping slices of the cucumber on top. Spread the dressing over the cucumbers. Cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours. Just before serving, toss well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25217,"Picadillo Sliders 3 cloves garlic 1/4 cup mayonnaise 3 tablespoons olive oil 1 small onion, chopped 12 ounces ground beef Kosher salt 1/4 cup tomato sauce 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice Pinch ground cloves 1/4 cup raisins, roughly chopped 1/4 cup green olives, roughly chopped 1/4 cup slivered almonds, coarsely chopped 8 potato rolls Pickled jalapenos, for serving Instructions:

1. Grate 1 clove garlic into the mayonnaise with a rasp grater and set aside.
2. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onions and cook until tender, about 10 minutes. Chop the remaining 2 cloves garlic, add to the onions, and cook 2 minutes more. Let cool slightly.
3. Meanwhile, mix the ground beef, 1 teaspoon salt, tomato sauce, cinnamon, allspice, and cloves in a large bowl. Stir in the raisins, green olives, and almonds, then the onions and garlic; mix gently until just incorporated.
4. Wipe out the skillet, add the remaining 2 tablespoons olive oil, and set over medium-high heat. Divide the meat into 8 equal portions. Brown each side, about 4 minutes for medium. Serve on the potato rolls with a smear of the garlic mayonnaise and top with pickled jalapenos. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 25218,"Stars and Stripes Cake 1 1/2 sticks unsalted butter, at room temperature 2 cups sugar 4 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour (gently spoon flour into cup and level off) 1/2 teaspoon salt 1/4 teaspoon baking soda 2/3 cup sour cream 1 cup heavy whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract 2 baskets fresh raspberries, or 1 pint strawberries, rinsed, hulled and sliced 1 pint blueberries, rinsed, picked over and drained Instructions: Preheat oven to 350 degrees and set a rack in the middle level. Butter and flour a 9 by 13 by 2-inch pan. Beat the butter by machine with the sugar. Beat in eggs one at a time. Beat in the extract. Mix the flour with the salt and baking soda and add it alternately to the batter with the sour cream, beginning and ending with the flour. Scrape down bowl and beater often during this stage of mixing. Scrape the batter into the prepared pan and bake the cake about 40 minutes, or until it is well risen and deep golden and a toothpick inserted in the center emerges clean. Cool the cake in the pan on a rack for a few minutes, then unmold and cool completely. Wrap cake tightly in plastic wrap for storage. For the whipped cream, combine all ingredients and whip on medium speed until stiff. To finish the cake, place the layer on a cardboard or platter and spread with the cream. Arrange the blueberries in the upper left corner of the cake, as on the starred field of a flag, then use the raspberries or strawberries to make the red stripes, leaving stripes of uncovered whipped cream between the stripes of berries. Chill cake until just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25219,"Malted Sugar Cookies 2 1/4 cups all-purpose flour, plus more for dusting 3/4 cup malted milk powder (not chocolate) 1/2 teaspoon baking powder 2 sticks unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 tablespoon pure vanilla extract 1 1-pound box confectioners' sugar 2 tablespoons meringue powder Gel food coloring Sanding sugar, for decorating Instructions: Whisk the flour, malted milk powder and baking powder in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; shape each into a disk. Wrap and refrigerate until firm, 1 hour or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface until 1/4 inch thick. Cut out cookies with 2- to 3-inch cookie cutters; arrange about 1 inch apart on the prepared baking sheets. Reroll the scraps once and cut out more cookies. Freeze until firm, 5 to 10 minutes. Bake, switching the pans halfway through, until the cookies are golden around the edges, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Make the royal icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water; beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Tint as desired with food coloring. Spread or pipe on the cookies. Sprinkle with sanding sugar. Let set, 1 hour. Go to page 242 for decorating tips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25220,"Shrimp Piri Piri 3 medium serrano chiles 4 medium cloves garlic 1 tablespoon paprika 1/4 cup freshly squeezed lime juice 1 tablespoon red wine vinegar 1/3 cup olive oil 1 1/2 pounds uncooked, deveined, and peeled shrimp, tails left on (about 40) Salt 1/3 cup roughly chopped fresh cilantro leaves Lime wedges, for serving White rice, for serving Instructions: Heat oven to 500 degrees F and arrange rack in upper third. Place chiles on a baking sheet and roast until blackened and soft, about 10 to 15 minutes. Trim chiles and remove seeds. Combine chiles, garlic, paprika, lime juice, and vinegar in a blender and blend until smooth and combined, about 1 minute. Add olive oil and blend until thoroughly incorporated and marinade thickens slightly. Combine marinade and shrimp in a medium nonreactive bowl and toss to coat. Let marinate 20 minutes to 24 hours in the refrigerator. Heat a large cast iron skillet over medium-high heat. When heated, add half the shrimp and cook until white with a few brown spots, about 1 to 2 minutes per side. Transfer to a serving plate and season with salt. Repeat to cook off all shrimp. Toss shrimp with cilantro and serve with lime wedges over rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25221,"Chicken Sliders with Spicy BBQ Mayo Canola oil 1 medium onion, chopped 1 tablespoon chopped garlic 2 pounds bone-in, skin-on chicken thighs, about 8 1 sprig fresh thyme 1 sprig fresh rosemary Kosher salt and freshly ground black pepper 1/2 cup water 2 teaspoons sugar 1 tablespoon apple cider vinegar 1/2 teaspoon red pepper flakes 1 head green cabbage 1/2 cup mayonnaise 1/2 cup barbecue sauce 1 tablespoon spicy brown mustard 1 tablespoon hot sauce 1 dozen small dinner rolls, sliced Instructions: Add canola oil to a heavy bottomed pot with a tight fitting lid and put it over medium heat. Add the onion and garlic and saute until softened, about 4 minutes. Add the chicken thighs, skin side up, fitting them in tightly. Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour. Remove the chicken from the pot and let it cool. When it is cool, shred the meat, discarding the skin and bones. (Reserve the meat from 2 thighs for Round 2 Recipe Chicken Tacos with Cucumber Salsa.) In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred half of the cabbage and add it to the bowl, then season with salt and pepper, to taste. (Reserve the remaining cabbage half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Toss to coat all of the cabbage, then cover and refrigerate until ready to use. In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste and adjust the seasoning with salt and pepper, to taste. Add the shredded chicken and toss to coat. Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Arrange on a serving platter and serve. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 25222,"Tzatziki: Cucumber Yogurt 2 cups plain yogurt 1 tablespoon lemon juice 4 ounces olive oil 1 clove garlic, minced 1 teaspoon salt 1 medium cucumber, seeded and grated Instructions: In a large bowl, combine yogurt, lemon juice, olive oil, garlic, and salt. Add in grated cucumber. Mix well and chill for 1 hour.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 25223,"Potato Soup with Bacon, Cheddar Bread Pudding and Fried Egg 1 pound (4 sticks) butter 2 yellow onions, thinly sliced
   8 large russet potatoes, peeled and diced
   10 slices dark pumpernickel bread, cubed 1 cup shredded Cheddar 1/4 cup heavy cream
   2 large eggs
   1 tablespoon picked fresh thyme leaves
   Unsalted butter, for cooking 6 large eggs
   Instructions: For the potato soup: In a large saucepot, melt 2 sticks butter. Add the onions and cook until tender and lightly caramelized, approximately 10 minutes. Add the potatoes and cover with water. Bring to a light simmer, then add the remaining 2 sticks butter and simmer until the potatoes are tender, approximately 20 minutes. Add the entire mix to a blender and blend until smooth. Pass through a fine chinois or mesh strainer and keep warm. For the bread pudding: In a large bowl, combine the bread, cheese, cream, eggs and thyme and mix thoroughly. Press into six 2-inch ring molds until dense and set. For serving: In a cast-iron pan, grill the disks of bread mixture in butter until crispy on all sides and melty in the middle, approximately 2 minutes per side. Fry the eggs in a nonstick pan. Using a ring mold, cut each egg into a perfect circle. Place on top of the crisped bread pudding in a bowl. Pour the potato soup around the bread pudding and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25224,"Sweet Coconut Rice with Candied Ginger 1 1/2 cups leftover or freshly made coconut rice, recipe follows 1 (12-ounce) can lowfat sweetened condensed milk 1 tablespoon minced candied ginger 1 teaspoon ground cinnamon 1/2 cup diced dried mango (or dried currants, blueberries, papaya) Fresh mint sprigs, for garnish, optional 1/4 cup flaked coconut 2 cups quick cooking jasmine rice 2 (14-ounce) can light coconut milk Instructions: Combine rice, milk, ginger, and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer 3 minutes, until thick. Remove from heat and stir in mango. Garnish with mint, if desired.; In a small skillet toast flaked coconut on low heat until lightly toasted, about 5 to 8 minutes. To a medium saucepan, add rice and coconut milk and set pan over medium-high heat, bring to a simmer for 5 minutes. Remove from heat and let stand 5 minutes. Stir in toasted coconut. ","[Chardonnay, Moscato, Sauvignon Blanc, Gewrztraminer]" 25225,"Almond Butter Spritz Cookies 1/4 pound almond paste 1 1/4 cups confectioners' sugar 1/2 cup eggs (2 large eggs and 1 yolk, usually) 1/2 pound (2 sticks) unsalted butter, softened 3 cups cake flour Instructions: Line two or three cookie sheets or jelly roll pans with parchment paper or foil. Set racks on the top and lower thirds of the oven and preheat to 325 degrees F. In a bowl, soften the almond paste with the sugar and half of the eggs. Beat in the butter gradually, then gradually add the remaining eggs. Cream all of the ingredients until light. Add the flour all at once and mix until all the elements adhere. Do not over mix. Pipe 1/2 inch shapes onto the prepared pans with a 1/2 inch star tube (Ateco 4). Bake for about 15 minutes. Cool on the pans ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 25226,"Chocolate Chocolate-Chip Muffins 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons best quality cocoa powder 3/4 cup superfine sugar 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling 1 cup milk 1/3 cup plus 2 teaspoons vegetable oil 1 egg 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 400 degrees F. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 25227,"Lily Pond Treats 1 box (18.25 oz.) chocolate cake mix 1 1/2 cans (16 oz. each) vanilla frosting 1 tube (6 oz.) red decorating icing Green food coloring cup M&M'S? Brand MINIS? Milk Chocolate Candies 48 pieces M&M'S? Brand Peanut Chocolate Candies Other supplies: 2 (12-cup) cupcake pans Spatula 24 paper cupcake liners Resealable plastic bag Instructions:
5. Preheat oven to 350°F. Line the cupcake pans with the paper cupcake liners.
6. Prepare the cake mix according to the package directions. Divide the batter evenly between the prepared pans.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven, transfer to a wire rack, and let cool completely.
8. Spoon 1/4 cup of vanilla frosting into a resealable plastic bag; set aside. Tint the remaining frosting green.
9. Spread the cupcakes' tops with the green frosting.
10. On each cupcake, place 2 green M&M'S® close together as eyes. Snip a small corner of the resealable plastic bag, and use the vanilla frosting to pipe dots on the green M&M'S® Brand Chocolate Candies. Attach 2 brown M&M'S® Brand MINIS® Chocolate Candies as pupils. On the back, attach green M&M'S® Brand Chocolate Candies as warts, and then pipe a red mouth with the decorating icing. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 25228,"Butternut Squash Smoky Queso Dip 1 bunch fresh sage 1 medium butternut squash 2 tablespoons unsalted butter
    1 canned chipotle cl, diced
    1 teaspoon kosher salt
    4 ounces sharp Cheddar, shredded
    4 ounces pepper jack cheese, shredded
    1/2 teaspoon cornstarch
    1 cup whole milk
    Kosher salt
    Serving suggestion: kale chips, tortilla chips, raw veggies or soft pretzels Instructions: Place the sage on a paper towel and leave it in a cool dry place to dry it out for 8 hours or up to overnight. Heat a smoker to 350 degrees F with char-hickory pellets. Cut the neck or narrow end of the butternut squash off to separate it from the round, bulbous bottom end. Scoop the seeds out of the squash bottom and reserve to use as a dip bowl. Peel the narrow end and cut into about 1-inch dice. (You should have about 4 cups of diced squash.) Melt the butter in a medium saucepan over medium-high heat. Add the squash, chipotle cl and some salt and saute until the squash starts to caramelize, about 10 minutes. Meanwhile, toss the shredded cheeses with the cornstarch in a bowl and set aside. Add 1 cup water to the squash, then simmer until very tender, about another 10 minutes. Add the milk, then blend using an immersion blender until silky and smooth. Add the cheese, then stir well to help melt the cheese. Season to taste with salt. Transfer the pan to the smoker and let the queso absorb that wonderful smoke until the color is darker and the flavor is smokier, about 30 minutes. Draw a face on your squash bottom if you wish, then add the dip directly to the squash. Carefully light the dried-out sage, then blow it out to create smoke and stick it straight up in your dip. Cover it with a dome or deep bowl (tall enough not to smush the sage bunch); this will infuse the flavor and keep the demons and ghouls away. Remove the dome right when guests are ready to eat. Serve with kale chips, tortilla chips, raw veggies or soft pretzels.
    ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 25229,"Asparagus Canneloni with Chanterelles and Wilted Spinach 1 tablespoon plus 1 cup extra virgin olive oil 2 tablespoons sliced shallots 1 tablespoon sliced garlic 1 cup blanched asparagus scraps 1/2 cup dry white vermouth 1 cup chicken stock 2 cups spinach leaves Salt and pepper 12 \Jumbo\ peeled asparagus-4 inches long 4 ounces blanched pasta sheets 4 tablespoons grated Parmigiano cheese 2 tablespoons butter 2 teaspoons olive oil 1 cup chanterelles 1 teaspoon garlic puree 2 cups spinach leaves 4 chervil Salt and pepper Instructions: Heat a heavy saucepan. Heat 1 tablespoon of the olive oil and sweat the shallots and garlic until translucent. Add 1/2 of the asparagus scraps and deglaze with vermouth. Reduce to dry and add the chicken stock. Reduce by 3/4 and place in a blender. Add remaining asparagus scraps and blend. Add olive oil in a slow, steady stream and finish with spinach. Season and strain. Keep at room temperature. Blanch the asparagus and chill. Drain well and reserve on a cloth. Place 2 by 3 squares of blanched pasta on a surface dusted with grated Parmigiano. Place trimmed asparagus on pasta and roll tightly. About 1 1/2 inches of the tip of the asparagus should be exposed. Repeat process and group the asparagus cannelloni in 3's. Cover exposed end with tin foil and brush pasta liberally with melted butter. Add additional cheese. Keep refrigerated until needed. Heat a saute pan with olive oil and cook chanterelles, then add garlic puree and spinach. Wilt spinach and season. Gratin cannelloni under broiler until golden brown. Remove foil and place cannelloni on bed of spinach. Drizzle sauce around and arrange mushrooms around. Sprinkle with salt and pepper. Garnish with chervil. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 25230,"New Zealand Red Deer Burger with Bleu Cheese 1 pound ground New Zealand red deer, divided into two 8-ounce portions and patted into bun-sized patties about 1/2-inch thick (see Cook's Note) Salt and pepper
2 tablespoons mild blue cheese; we use Danish blue
2 kaiser buns
Dijon mustard, mayonnaise, green leaf lettuce, sliced tomato and sliced red onion, for serving
Instructions: Preheat a grill on medium-high heat. Clean the grates thoroughly. Sprinkle each patty with salt and pepper. Grill patties for 3 to 4 minutes per side. (Don't overcook.) Shoot for medium doneness; otherwise, the meat will get dry. Top each with a tablespoon of blue cheese. Toast the kaiser buns on the grill, tops and bottoms cut-side down. Turn over and let the other side toast. Spread Dijon mustard on bun bottoms, mayo on tops. Layer green leaf lettuce, tomato and onion on bun bottoms. Top with patties, then top buns. Enjoy. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 25231,"Roasted Lemonade 12 lemons, softened by rolling, or placed in a microwave for 30 seconds, halved 2 cups sugar 1/2 vanilla bean, scraped Water, to cover the lemons 4 to 6 cups water 1/2 cup freshly squeezed lemon juice Sugar, to taste Ice Mint leaves, for garnish Instructions: Preheat oven to 375 degrees. Place the lemons, sugar, vanilla bean scrapings and water in a roasting pan and stir. Place roasting pan in the oven and roast, stirring occasionally for about 30 minutes, until the edges of the lemons begin to caramelize. Remove the roasting pan from the oven and cool to room temperature. Place a strainer over the bowl of a food processor and squeeze the juice from the lemons. Strain the liquid from the roasting pan into the processor bowl. De-seed and roughly chop 2 lemon halves and place in the food processor. Process the lemon juice and lemon pieces until smooth. Strain the contents of the food processor into a large pitcher, add 4 to 6 cups water, lemon juice, sugar to taste and ice, stir well. Pour into ice-filled glasses and garnish with mint leaves. ","[Vouvray, Vinho Verde, Moscato, Riesling]" 25232,"Zentini (Ginger Martini) 2 ounces vodka (recommended: Grey Goose) 2 ounces Zentini Syrup, recipe follows Small sprig fresh mint 1/2 lime, juiced 4 cups water Small piece fresh ginger, sliced into coins 2 cups sugar Instructions: To a martini shaker add, the vodka, ginger syrup, mint, and lime juice. Shake and serve in a chilled martini glass. In a small saucepan add the water, ginger and sugar. Stir to combine and bring to a boil. Continue to heat on a simmer to make a simple syrup, about 20 minutes. When ready, strain and transfer to a glass container and allow to cool to room temperature. ","[Gewrztraminer, Riesling, Pinot Gris, Moscato]" 25233,"Fresh Pineapple Upside-Down Cake 1/2 cup blanched whole almonds 4 tablespoons unsalted butter, melted, plus 9 tablespoons unsalted butter, softened 1/2 cup packed brown sugar 2 tablespoons light corn syrup 1/2 pineapple, peeled, cored, cut in half lengthwise and cut crosswise into 1/2-inch slices 1 1/2 cups pastry flour 3/4 cup granulated sugar 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 3 large egg yolks 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees. Stir together the melted butter, brown sugar and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, gently pressing them into the brown mixture. Arrange pineapple on top. In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 25234,"Scallion and Egg Pancakes 2 tablespoons honey 1 tablespoon white wine or cider vinegar, eyeball it 1 teaspoon sesame oil 1/4 cup tamari dark soy sauce 1/8 cup water, eyeball it 1 tablespoon light oil, plus some to drizzle 4 scallions cut into 1-inch lengths 2 eggs plus 2 egg yolks, beaten Salt 4 large plain flour tortillas Instructions: Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish. Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25235,"Warm Lentil Salad with Honey Glazed Duck Breast, Lardons, and Frisee 2 duck breasts 4 tablespoons honey Salt and pepper to taste 2 tablespoons butter 1 tablespoon olive oil 1 1/4 cups small French du Puy lentils 4 cups duck stock, or low-sodium chicken broth 1/2 teaspoon salt Freshly ground black pepper 2 sprigs fresh thyme 1 bay leaf 1 tablespoon unsalted butter 1 tablespoon olive oil 1/4 pound thick cut bacon, cut into 1/4-inch pieces, reserving some cooked for garnish 1 medium onion, diced fine 1 shallot, diced fine 1 carrot, medium dice 2 stalks celery, diced fine 1/2 cup champagne vinegar 2 tablespoons Dijon mustard 2 heads frisee, cleaned Fresh herb bunches, optional 1/4 cup chopped fresh parsley Instructions: Preheat oven to 400 degrees. Score the skin side of the duck breasts on the diagonal in both directions. Season with salt and pepper to taste. Using a pastry brush, brush the breasts with honey. Transfer to a hot saute pan with 2 tablespoons butter and 1 tablespoon olive oil. Pan sear the duck breasts skin-side down until golden. Place the duck, skin-side-up in the pan in the oven and cook until rare, about 7 minutes. Slice the duck and fan around the bottom of the warm lentils and frisee. In a medium stockpot, combine lentils, stock, salt and pepper to taste, thyme, and bay leaf. Cook until the lentils are just tender. Cool the lentils in the stock to room temperature. In a large saute pan over medium heat with butter and olive oil, saute bacon until just brown. Add onion, shallot, carrot, and celery. Saute until the vegetables are just tender, about 2 to 3 minutes. In a small saucepan over medium heat, warm the champagne vinegar and mustard. Season to taste with salt and pepper. Strain the lentils and add to the vegetables. Toss with the warm vinaigrette. Mix until just combined and warm. Place 3 slices of duck on top of a bed of frisee. Pile the lentils on top of the duck and fan duck slices around the bottom of the salad. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 25236,"Noah's Kickin' Chicken Bake 2 cups diced cooked chicken 1/4 cup chopped green onions 1 cup chopped cooked broccoli 1/4 cup chopped yellow pepper 1/4 cup chopped red pepper 1/2 teaspoon minced garlic 1 1/2 cups Mexican blend shredded packaged cheese 1 cup sour cream 2 teaspoons Emeril's Southwest Spice, recipe follows 1 sheet frozen packaged puff pastry, thawed 1 egg, beaten with 1 tablespoon water 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano Instructions: Preheat oven to 350 degrees F. In a bowl, combine all ingredients, except the puff pastry. Cut puff pastry into 8 equal triangles. Arrange triangles in a circle with the pointed end facing out. Spoon chicken mixture in a ring on top of the puff pastry triangles, leaving the points exposed. Fold the pointed ends over the chicken mixture, pressing the points down to seal. Brush with egg wash. Bake for 25 minutes until golden brown. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 25237,"Marlin with Sweet Potato Lime Risotto 2 tablespoons grapeseed oil 1 large sweet onion (such as Vidalia), diced small 1/2-ounce peeled fresh ginger root (1-inch piece), minced 3 garlic cloves, lightly crushed with the side of a knife blade and minced 4 to 6 sweet potatoes or 3 yams, peeled and cut in thin julienne then cut crosswise into 1/2-inch pieces) 1 firm mango, peeled and cut away from the seed 1 quart coconut milk 4 to 5 scallions, white and tender green parts only, sliced on the diagonal into 1/2-inch pieces 1 fresh lime 1 tablespoon grapeseed oil 8 (6-ounce) marlin steaks, soaked in cold water if it is cured Salt and freshly ground black pepper 1 fresh lime, sliced for garnish Instructions: Heat grapeseed oil over medium-high heat in a large pot. When it begins to shimmer, add sweet onion, ginger root and garlic and cook until the onion becomes translucent, being careful not to burn the garlic. Add the diced sweet potatoes and mango, stir to coat with the oil, and cook for about 5 minutes to allow the flavors to integrate. (Begin heating the grill for the marlin.) While stirring often with a wooden spoon, gradually add the coconut milk in increments, allowing the potatoes to absorb each addition of coconut milk before adding more. When the potato is cooked through but before it becomes mushy, remove from heat and let rest for 10 minutes. Microwave the lime in a small bowl to release the essential oils, and set aside until just cool enough to handle. Brush oil on the marlin and season with salt and pepper and grill over medium-high heat, leaving each side undisturbed for the first few minutes to allow the seasonings to integrate into the surface of the fish and to allow the caramelization process to begin which will prevent tearing. Cook each side for about 4 to 6 minutes, remove from heat, and cover. If it is not cooked enough to your liking, you can finish in a preheated 375 degree F oven. Squeeze lime juice over the risotto and stir in the scallions. (Note: If you keep the sliced side against your palm when you squeeze, the seeds are likely to stay in the rind.) Place some yam risotto in center of serving dish, and top with a piece of marlin. Garnish with a slice of lime. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 25238,"Homemade Rum Cake 1 1/2 cups pecan pieces, reserve 1/4 cup 4 whole eggs 1/2 cup water 1/2 cup canola oil 1/2 cup gold rum, Bacardi 1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe) 1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O) 1 cup granulated sugar 1/4 cup water 1 stick butter 1/2 cup gold rum (recommended: Bacardi) Instructions: For the cake: Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med, about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze. For the glaze: Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set aside.
Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
","[Rum, Tawny Port, Sherry, Madeira]" 25239,"French Toast with Berry Butters 1 pound (4 sticks) unsalted butter, softened 1/2 cup blackberries 1/2 cup raspberries 1 loaf crusty bread, such as baguette, French loaf, etc. 4 whole egg yolks 2 cups half-and-half 1 tablespoon sugar 2 teaspoons vanilla extract Zest of 1 lemon Butter, for frying Sifted powdered sugar, for serving, optional Maple syrup, warm, for serving Instructions: For the berry butters: In separate batches, whip 2 sticks butter on high in the bowl of a stand mixer using the whisk attachment. Switch to the paddle attachment. Add the blackberries. Turn the mixer to low for only about 5 seconds, just long enough for the berries to begin to mix in and break up, but not so long that it turns into a mess. Clean the mixer bowl and attachments and repeat with the remaining 2 sticks butter and the raspberries. With each batch, turn the berry butter out onto a long sheet of plastic wrap set over a long sheet of foil. First seal the plastic wrap around the cylinder, and then secure the foil around it. Twist the ends, gradually applying more pressure as you twist in order to make the cylinder taut. Once it's a nice, neat cylinder of foil, place into the freezer for 30 minutes in order to quickly solidify it. Then transfer to the fridge until you're ready to use. The butter should be very firm. For the French toast: Cut the bread into slices 1/2-inch thick. In a dish, whisk the egg yolks with the half-and-half, sugar, vanilla and lemon zest. Dip the bread slices in the egg mixture, coating both sides. Then remove from the dish and set aside. Repeat until all the bread is coated. Heat a cast-iron skillet or griddle over medium heat. Sizzle some butter in the skillet when hot. Cook the French toast on both sides until golden brown, being careful not to burn. Remove the berry butters from the fridge. Unwrap one end and cut some slices. Lay one slice onto each serving of French toast. Sprinkle with powdered sugar if desired, and then drizzle with maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 25240,"ROAST LEG OF LAMB, GREEK STYLE 1 (8 to 10 pound) leg of lamb, bone-in, trimmed 2 lemons, cut in half Salt and pepper 4 cloves garlic, sliced lengthwise Dash oregano 8 ounces water Instructions: Preheat the oven to 450 degrees. Under running water, trim the outer layer of fat from the lamb and blot dry. Allow the lamb to reach room temperature and squeeze the juice from the lemons over the lamb. Slice cloves of garlic, lengthwise. Put salt and pepper into a small container. Cut 6 small slots into each side of the leg of lamb, about 1-inch deep. Insert garlic slivers, followed by salt and pepper, into the lamb. Lightly sprinkle top of lamb with oregano. Pour the water into a roasting pan, add lamb, and cover with foil. Roast on lowest rack of oven for 40 minutes to 1 hour. Remove foil, lower heat to 375 degrees and roast for 40 to 50 minutes, or until lamb reaches desired temperature. Remove and let lamb stand about 30 minutes as the lamb continues to cook. To test the temperature of the meat, insert a meat thermometer into the thickest part of the leg without touching the bone. For rare lamb, the thermometer should register 140 degrees. For medium, the thermometer should register 145 degrees. ","[Reds only: Cabernet Sauvignon, Syrah/Shiraz, Malbec, Tempranillo]" 25241,"Tequila Shrimp with Garlic and Guajillo cl 1 1/2 ounces olive oil 2 cloves elephant garlic, sliced 2 ounces sliced guajillo cl 24 jumbo shrimp, peeled and deveined 1 lemon, juiced 2 tomatoes, diced 2 ounces tequila 4 ounces butter Chive sprigs Instructions: In a large skillet, heat the olive oil, add the garlic, and saute until golden brown. Add the sliced cl and continue mixing until the oil has taken on the color of the cl. Add the shrimp to the hot pan and saute for 3 minutes. Add the lemon juice and the tomatoes. Add the tequila to the shrimp and carefully flambe. Cook until the alcohol burns out. On low heat, add the butter and swirl until the sauce slightly thickens. To serve, plate the shrimp in the center of each plate and add the sauce in the center. Garnish each plate with chive sprigs. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 25242,"Zoolbia and Bamieh 1/2 cup cornstarch 1/2 cup whole-milk yogurt
1 tablespoon all-purpose flour
1 tablespoon rosewater
1/4 teaspoon baking soda
Vegetable or canola oil, for frying 1/4 teaspoon ground saffron (store-bought or ground with a mortar and pestle) 2 ice cubes
2 cups granulated sugar
1 teaspoon lemon juice
3 tablespoons rosewater 1 tablespoon unsalted butter, at room temperature 1/2 cup all-purpose flour
1 large egg
Vegetable or canola oil, for frying
Instructions: For the zoolbia: Mix the cornstarch and yogurt in a medium bowl using a spoon. Add the flour and rosewater and mix to combine. Cover with plastic wrap and let it sit for at least 2 hours at room temperature and up to 4 hours in the refrigerator. For the saffron syrup: Meanwhile, sprinkle the saffron on the ice cubes and leave it at room temperature until the ice melts. This will be your bloomed saffron.
Put the sugar, lemon juice and 1 cup water in a saucepan over medium heat and bring it to a simmer. Lower the heat to medium low and simmer until the syrup starts to thicken a bit, about 10 minutes. If you see sugar crystals on the sides of the saucepan, dip a pastry brush in some water and brush down the sides.
Add the rosewater and 1 tablespoon of the bloomed saffron to the syrup (reserve any remaining bloomed saffron in the refrigerator for another use). Simmer until the syrup is the consistency of warm honey (thicker than maple syrup), about 5 more minutes. To check the consistency of the syrup, pour some of it on a small plate and wait for 2 minutes. Rotate the plate and if the syrup does not run easily, it\u2019s ready. Cover to keep warm and set aside. For the bamieh: Put the butter, 1 1/2 teaspoons of the saffron syrup and 1/2 cup water in a saucepan over medium-low heat. Bring to a simmer. Once the mixture starts simmering with small bubbles, add all the flour at once and start mixing using a rubber spatula. Turn the heat to low. Keep mixing, folding and spreading the dough in the saucepan over low heat until the dough is smooth, 6 to 7 minutes. Transfer the dough to a medium mixing bowl and let sit until it\u2019s almost at room temperature, about 10 minutes.
Break the egg in a small bowl and whisk it with a fork. Add the egg to the dough and start mixing using an electric hand mixer until the egg is fully incorporated into the dough. The dough will be very sticky. Transfer the dough to a piping bag with a star tip (see Cook's Note).
Pour 1/4 to 1/2 inch of oil into a large frying pan. Brush both blades of a pair of kitchen scissors with oil. Hold the piping bag over the room-temperature oil in the frying pan, squeeze out the dough into the oil and cut every 1 inch with the scissors. Don\u2019t overcrowd the pan since the pastry will puff when fried. If necessary, work in batches. Place the pan over medium-low heat and wait for it to bubble around the dough.
Meanwhile, set a cooling rack over a baking sheet. Check the consistency of the saffron syrup and gently rewarm if necessary.
After about 8 minutes, the bamieh pieces will start to puff up and float on the oil. Turn them with a slotted spoon and cook until golden on all sides, 5 to 8 minutes more. Immediately transfer the bamieh to the saffron syrup with the slotted spoon, turning them to coat. Transfer the bamieh to the cooling rack to allow excess syrup to drip off.
For the zoolbia: Uncover the bowl with the zoolbia batter and add the baking soda and 1 tablespoon room-temperature water. Stir very well for 2 to 3 minutes. The batter will be a bit bubbly. Let the batter sit at room temperature for another 20 minutes to become smooth. Transfer the batter to a squeeze bottle.
Pour 1/2 inch of oil into a small frying pan and heat over medium heat until shimmering. To test if it's ready, drop a little bit of the batter into the oil--it should puff up and float right away. Turn the heat down a notch so it doesn\u2019t become too hot.
Squeeze the batter into the oil in a circular pattern, crisscrossing occasionally to create a floret-like pattern 3 to 4 inches wide (it doesn't have to be perfect). Fry until golden on the bottom, 5 to 10 seconds, then flip using a chopstick or slotted spoon and fry until golden on the other side, another 10 seconds. Transfer the zoolbia to the warm saffron syrup and submerge for a few seconds, then transfer to the cooling rack to allow excess syrup to drip off. Repeat with the remaining batter.
Serve the bamieh and zoolbia together at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25243,"Citrus Vinaigrette 16 ounces of orange juice, reduced by 1/2 in volume Juice of one lemon 1/2 cup peanut oil 1/4 cup rice wine vinegar Instructions: Place juice in a blender or food processor. Add vinegar and slowly add peanut oil to emulsify. Salt and pepper to taste ","[Chardonnay, Sauvignon Blanc, Riesling]" 25244,"Danger Dogs with Spicy Fruit Relish 1/2 pineapple, peeled and sliced into 1/2-inch planks 1 mango, peeled and sliced into 1/2-inch pieces
1 jalapeno, seeded and finely diced
1 red cl (Fresno or jalapeno), seeded and finely diced
1/2 medium red onion, finely diced
1 tablespoon olive oil
1/2 lemon, juiced
1/2 cup pickle relish
Kosher salt and freshly ground black pepper
8 slices applewood-smoked bacon 8 good quality all-beef franks 16 pickled jalapeno slices, drained
8 hot dog buns Ketchup, for serving
Country mustard, for serving
Instructions: For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red cl, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge. For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through. Transfer the bacon to a paper-towel-lined plate to drain. With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total. To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 25245,"Pork Chops with Wedge Salad 4 bone-in pork chops (about 3/4 inch thick; 8 ounces each) Kosher salt and freshly ground pepper Juice of 1 lemon 3 cloves garlic, grated 1 1/2 teaspoons dried oregano 1/4 cup extra-virgin olive oil 1 1/2 cups plain low-fat Greek yogurt 1 tablespoon red wine vinegar 4 ounces crumbled feta cheese (about 2/3 cup) 3 scallions, thinly sliced (white and dark green parts separated) 1/4 cup chopped fresh dill 1 small head iceberg lettuce, trimmed and cut into quarters Instructions: Season the pork with salt and pepper. Stir together the lemon juice, 2 grated garlic cloves, the oregano and 3 tablespoons olive oil in a small bowl. Remove 1 tablespoon of the mixture and set aside for topping; rub the rest all over the pork. Make the dressing: Combine the yogurt, vinegar, half of the cheese, the scallion whites, 3 tablespoons dill, remaining 1 grated garlic clove, 3 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Puree until smooth, adding more water 1 teaspoon at a time to loosen if needed. Refrigerate until ready to serve. Heat a large nonstick skillet over high heat. Add the remaining 1 tablespoon olive oil. Add the pork chops and cook until browned and cooked through, 4 to 5 minutes per side. Transfer to plates. Divide the lettuce wedges among the plates and season with salt and pepper. Top the pork with the reserved 1 tablespoon lemon juice mixture. Spoon the yogurt dressing all over the lettuce. Sprinkle with the remaining cheese and dill and the scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 25246,"Celery Root and Apple Puree 1/4 pound (1 stick) unsalted butter 1 cup large-diced fennel bulb, tops and core removed 2 pounds celery root, peeled and (3/4-inch) diced 8 ounces Yukon gold potatoes, peeled and (3/4-inch) diced 3 Golden Delicious apples, peeled, cored, and (3/4-inch) diced Kosher salt and freshly ground black pepper 1/2 cup good apple cider 1/4 cup heavy cream Instructions: Melt the butter over medium heat in a shallow pot or large saute pan. Add the fennel, celery root, potatoes, apples, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Saute the vegetables, stirring occasionally, until they begin to soften, about 4 to 5 minutes. Add the cider and tightly cover the pot. Simmer over low heat (I pull the pot halfway off the heat) for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft. If the vegetables begin to burn or they seem dry, add another few tablespoons of apple cider or some water. When the vegetables are cooked, add the cream and cook for 1 more minute. Transfer the mixture to a food mill fitted with the coarsest blade and process. (You can also use a food processor but the texture will be smoother than with the food mill.) Taste for salt and pepper and return to the pot to keep warm. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 25247,"Dried Apricot Scones 2 cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 cup sugar 3/4 cup chopped dried California Apricots 1 1/4 cups heavy cream 3 tablespoons butter, melted 2 tablespoons sugar Instructions: Preheat oven to 425degrees. Use an ungreased baking sheet. Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried fruit. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky). Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a circle about 10 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle sugar on top. Cut circle into 12 wedges and place each piece on the baking sheet, allowing 1-inch between pieces. Bake for 15 minutes, or until golden brown.;\ ","[Riesling, Moscato, Vinho Verde, Cava]" 25248,"Tropical Oats To-Go 3/4 cup quick-cooking oats 1/4 cup sweetened shredded coconut
2 tablespoons chopped dried pineapple
1 tablespoon light brown sugar 1 1/2 cups boiling water Instructions: Combine the oats, coconut, pineapple and brown sugar in a mason jar and seal until ready to eat. To prepare, add the boiling water, stir and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 25249,"Just Peachy Floats 1 scoop vanilla ice cream 2 shots peach schnapps Club soda or sparkling water 1 scoop vanilla ice cream 2 shots peach syrup (recommended: Torani) Club soda or sparkling water Instructions: To a tall glass, add 1 scoop of vanilla ice cream. Pour the schnapps or syrup over the ice cream. Fill the glass the rest of the way with club soda. Serve with a straw and spoon. ","[Chardonnay, Moscato, Riesling]" 25250,"Roasted Pork Tenderloin with Bacon Jam 6 slices thick-cut bacon, chopped 12 ounces amber lager 1/4 cup apple cider vinegar 3 tablespoons brown sugar 2 teaspoons mustard seeds 1 teaspoon red pepper flakes 1 teaspoon chopped fresh rosemary 1/4 cup olive oil 2 pork tenderloins (1 1/2 to 2 pounds total) 2 tablespoons garlic pepper seasoning 3 cups arugula 1 lemon, juiced Instructions: Preheat the oven to 375 degrees F. Cook the bacon in a saucepan over medium heat until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate. Drain all but 1 to 2 tablespoons of the bacon grease. Add the lager, vinegar, brown sugar, mustard seeds, red pepper flakes and rosemary to the skillet and bring to a boil. Reduce to a simmer until the mixture becomes a very thick syrup, 25 to 30 minutes. Meanwhile, heat a large, heavy-bottomed skillet over a medium-high heat and add 2 tablespoons of the olive oil. Sprinkle the pork with the garlic pepper seasoning and add to the skillet. Cook, turning as needed, until the pork is browned all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest, about 5 minutes. Finish the bacon jam by stirring the bacon into the reduced beer mixture. Toss the arugula with the lemon juice and remaining 2 tablespoons olive oil, then transfer to a platter. Slice the tenderloin and shingle it around the arugula. Top with the bacon jam and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 25251,"Fettuccine al Fredo 4 tablespoons butter 1 1/4 cup heavy cream 1 cup freshly grated Romano cheese 8 ounces fresh fettuccine 12 large shrimp, peeled and deveined Instructions: Bring a large pot of water to a boil. Melt butter in sauce pan and stir in heavy cream. Gently simmer cream until thickened about 5-7 minutes. Add pasta and shrimp to boiling water and cook for 3-4 minutes. Place 2 cooked fettuccine in a large bowl and mix with 2 cream sauce and 1/4 cup of cheese. Toss to coat and add remaining pasta, sauce and 2 cup cheese. Season with pepper. Toss again and serve immediately with extra cheese and shrimp. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 25252,"Vitamix Sweet Potato Soup 1/4 (43 g) small onion, peeled 1/2 tablespoon olive oil 1 (270 g) sweet potato, baked 1/2 (75 g) apple, seeded 1 (70 g) carrot, halved 1 vegetable bouillon cube 1 1/2 cups (360 ml) water Instructions:

1. In a saucepan, saute onion in olive oil for 5 minutes or until tender.
2. Place all ingredients into the Vitamix container in the order listed and secure lid.
3. Select Variable 1.
4. Turn machine on and slowly increase speed to Variable 10, then to High.
5. Blend for 5-6 minutes or until heavy steam escapes from the vented lid. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25253,"Apple Butternut Squash Soup 2 (18.3-ounce) boxes butternut squash soup (recommended: Campbell's Select) 1 cup cinnamon applesauce 2 tablespoons ketchup 2 teaspoons curry powder 1 teaspoon pumpkin pie spice Plain yogurt or sour cream Instructions: In a medium saucepan, over medium-high heat, stir together all ingredients except yogurt or sour cream. Bring to boil. Reduce heat and simmer for 5 minutes. Serve hot with a dollop of plain yogurt or sour cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25254,"Pulled Pork Sliders with Spam and Tropical Slaw 1/4 cup packed light brown sugar 2 to 3 tablespoons ground coffee (preferably Kona coffee) 2 tablespoons ancho cl powder 1 tablespoon molasses Kosher salt and freshly ground pepper 1 3-pound boneless pork shoulder (Boston butt), cut into 4 pieces 2 cups shredded coleslaw mix
   1/2 pineapple, diced (about 2 cups)
   1 mango, diced (about 1 cup) 1 bunch scallions (white and light green parts only), chopped 2 tablespoons rice vinegar 1 Fresno cl pepper, seeded and thinly sliced Kosher salt 1 12-ounce can Spam, cut in half and sliced inch thick 12 Hawaiian sweet dinner rolls or potato dinner rolls, split Instructions: Make the pork: Combine the brown sugar, coffee, cl powder, 2 tablespoons water, the molasses, 1 1/2 tablespoons salt and a few grinds of pepper in a 6-quart slow cooker. Add the pork and toss to coat. Cover and cook on high until the pork is tender, 5 hours. Meanwhile, make the slaw: Combine the coleslaw mix, pineapple, mango, scallions, vinegar, cl and 1/2 teaspoon salt in a bowl; toss. Cover and refrigerate at least 2 hours. Transfer the pork to a bowl using a slotted spoon; let cool slightly. Strain the cooking liquid through a fine-mesh sieve into a saucepan; bring to a boil and cook until reduced by half, about 5 minutes. Shred the pork using two forks, then add the reduced cooking liquid and toss. Cover to keep warm. Assemble the sandwiches: Heat a medium nonstick skillet over medium heat. Add the Spam and fry until golden, 2 minutes per side. Serve the Spam, pulled pork and slaw on the rolls. Photography by Ryan Liebe ","[Cabernet Sauvignon, Zinfandel, Merlot, Tempranillo]" 25255,"Sunny's Easy Glazed Cinnamon Buns 2 tablespoons butter, plus more for greasing pan 3/4 cup light brown sugar 1 cup chopped pecans 1 honeycrisp or Fuji apple, peeled, cored and diced 1 lemon, zested 3 teaspoons ground cinnamon 1/8 teaspoon freshly ground nutmeg (8 scrapes on a fine grater) 1/8 teaspoon ground cardamom Generous pinch of salt Pinch of salt Flour, for dusting 2 puff pastry sheets, thawed 1 1/2 tablespoons butter, melted 1/4 teaspoon vanilla extract 1 1/2 tablespoons fresh lemon juice 3/4 to 1 cup powdered sugar Pinch of salt Instructions: Preheat the oven to 375 degrees F. Grease the sides and bottom of a 10-inch round cake pan with butter. For the filling: In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt. Stir until combined. In a small pot, melt the 2 tablespoons butter with a pinch of salt. Lightly dust a clean work surface with flour. Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any. Brush the butter all over the puff pastry, leaving a 1-inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1-inch border. Starting from the end furthest from the edge without any filling, begin to tightly roll the pastry. Tuck and press as you go, keeping the log as even as possible. When the edge is reached, roll the pastry onto itself and press firmly, even pinching, to seal. Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. Repeat with the second puff pastry sheet to make 12 pieces total. Place the slices spiral side up in the prepared cake pan. Start around the edges and fill in the center. Bake until the pastry is cooked through and golden brown, 35 to 40 minutes. Meanwhile, for the glaze: In a small pot, add the butter and melt over low heat. Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments. Continue adding and whisking between additions until the glaze thickens. Season with a pinch of salt, then remove from the heat. Remove the buns from the oven and pour the glaze over the top. Let rest about 5 minutes before serving. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25256,"Haroset 2 large apples, peeled, cored and chopped 1/3 cup walnuts, chopped 1/3 cup almonds, chopped 1/3 cup pecans, chopped 1 teaspoon cinnamon, ground 1 teaspoon grated ginger 4 cardamom seeds, crushed 3 tablespoons honey 1/4 to 1/3 cup kosher for Passover red wine Instructions: Mix together the apples, nuts, spices and honey. Add the wine and mix thoroughly. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 25257,"Pizza Cookie 11-ounce package refrigerated sugar cookie dough 1/2 cup strawberry preserves Strawberry fruit jerky, cut into 1-inch diameter \pepperoni\ rounds 1/2 cup shredded white chocolate Instructions: Preheat oven to 375 degrees F. Roll cookie dough into a ball. Roll ball out on a lightly floured surface into a 12 to 14-inch circle. Transfer circle to a baking sheet and bake 10 to 12 minutes, until golden brown. Remove from oven and top with preserves, strawberry \pepperoni\ and white chocolate. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 25258,"PB and J Blondie 1 1/2 sticks (3/4 cup) salted butter, melted and cooled, plus more for greasing 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1 1/2 cups packed light brown sugar 2 large eggs, beaten 4 teaspoons vanilla extract 1 cup peanut butter chips 3/4 cup crushed roasted peanuts 1/2 cup raspberry, strawberry or grape preserves Instructions: Preheat the oven to 350 degrees F and set the rack to the middle position. Place two overlapping sheets of greased parchment or foil in a 9- by 13-inch baking dish, so they form a cross and hang over the ends by at least 1 inch.
Whisk together the flour, baking powder and salt in a small bowl. In another bowl, mix the melted butter and brown sugar until combined. Add in the eggs and vanilla, and mix until combined. Add the dry ingredients to the butter mixture and gently fold with a spatula until uniform. Fold in the peanut butter chips and peanuts.
Pour the batter into the baking dish and spoon on the preserves. Using a skewer or knife, make swirly patterns into the batter with the preserves. Bake until the top is shiny and a cake tester comes out clean, 30 to 35 minutes. Cool in the dish on a wire rack. Using the ends of the foil or parchment, lift the blondies out the dish. Cut into 24 squares and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25259,"Only in Essex Steamer Clam Cakes with Traditional New England Tartar Sauce 1 large Vidalia onion 1 can beer (Budweiser or the like is fine) Olive oil 6 pounds steamer clams 1/4 cup onion, finely diced 1/4 cup dill pickles, diced 3/4 cup mayonnaise 1 tablespoon pickle juice 2 cups canola oil or more, according to manufacturer's instructions on deep-fryer 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 2 eggs, lightly beaten 1/2 cup evaporated milk 1 1/2 cups clam broth Lemon wedges, if desired Instructions: For the Clams: Over medium heat in a large pan, pour 3 tablespoons olive oil. Chop onion into large chunks and saute in oil until lightly cooked, about 5 minutes. Add the beer and the clams. Cover and cook until all of the clams are opened, about 10 to 15 minutes depending on how many you have in the pan. Remove pan from heat, uncover and allow to cool to the touch before shucking. Push the clams to the side so that there is broth visible to rinse the clams in after shucking. Remove clams from shell 1 at a time and pull off membrane that covers the neck and discard. Rinse shucked clams in broth and set aside. When all clams are shucked, drain the broth out of them by giving them a slight squeeze over the pan of broth. Chop roughly and set aside. For the tartar sauce: Mix all ingredients in a small bowl to serve with clam cakes. Refrigerate until serving. For the clam cakes: In a deep-fryer or on the stove top in a deep skillet, preheat oil to 375 degrees F. In a large bowl, combine flour, baking powder and salt. Fold in eggs, evaporated milk and clam broth until thoroughly mixed. Stir in clams and mix well. Dip a spoon into the heated oil, then take a 2 tablespoon sized scoop of the fritter mixture and carefully drop into oil. Turn the cake over when the first side is browned. Fritters should be cooked through and browned in 4 to 5 minutes. Remove with a skimmer and drain on brown paper bag. Reseason with additional salt, if desired. Serve with the tartar sauce and enjoy! If desired, serve on small plates with wedges of lemon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25260,"Fried Chicken with Plum Cornbread and Bacon Green Beans 2 cups buttermilk 1 cup Dijon mustard
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
One 2 1/2- to 4-pound fryer chicken, cut into 8 pieces
2 cups all-purpose flour
1 tablespoon salt
1 teaspoon baking soda
1 teaspoon mustard powder
Vegetable oil, for frying Plum Cornbread, for serving, recipe follows Bacon Green Beans, for serving, recipe follows 1/2 stick melted unsalted butter, plus extra for baking pan 3/4 cup all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup milk 3 tablespoons honey 1 teaspoon vanilla extract 2 large eggs 2 medium black plums, sliced Kosher salt 12 to 15 green beans Ice 1 teaspoon olive oil 2 slices bacon, cut into 1/4-inch-thick pieces Instructions: Stir together the buttermilk, Dijon, paprika, cayenne and salt in a large bowl. Add the chicken pieces and submerge them to coat. Allow to sit for at least 30 minutes but ideally as long as possible (up to 2 hours at room temperature or up to 8 hours refrigerated). Preheat the oven to 375 degrees F; set a rack in a rimmed baking sheet. Combine the flour, salt, baking soda and mustard powder in a bowl. Remove the chicken from the soak mixture and add to the flour mixture, turning to coat. Remove, dip again in the soak mixture and then again in the flour mixture. Heat 1 1/2 inches of oil in a very large cast-iron skillet over medium-high heat. When hot, shallow-fry the chicken, turning once, until golden brown and an instant-read thermometer inserted into the thickest part (avoid the bone) registers 165 degrees F, around 15 minutes per side. Transfer the chicken to the prepared baking sheet and place in the oven to finish cooking through, if necessary. Serve fired chicken with plum cornbread and bacon green beans. Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8- by 8-inch square baking pan. Combine the flour, cornmeal, baking powder and salt in a large mixing bowl. Combine the milk, honey, vanilla and eggs in another mixing bowl and whisk to thoroughly combine. Just before combining the wet and dry ingredients, whisk in the melted butter into the wet mixture. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Sprinkle the plums in an even layer over the top of the batter. Bake for 25 to 30 minutes. Remove from the oven and let cool before cutting. Bring a stock pot of salted water to a boil. Add the green beans and cook for 2 to 3 minutes. Prepare a bowl of ice water and shock the beans to stop the cooking process. Add the oil and bacon to a saute pan over medium-high heat. Let the bacon cook until its crunchy. Mix in the green beans and toss to coat with the bacon. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 25261,"Ham, Cheddar and Potato Gratin 1 1/2 cups chicken broth 1/2 cup heavy (double) cream 3 cloves garlic 5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage 1 center-cut ham steak, about 1 1/4 pounds, or 1 1/4 pounds good quality baked ham, cut into slices about 1/2-inch thick 4 large baking potatoes, about 3 pounds total weight, peeled and thinly sliced 1/2 pound sharp cheddar cheese, finely shredded Ground pepper Instructions: Preheat an oven to 375 degrees. Butter a shallow 3 quart baking dish. In a small saucepan, combine the broth, cream, garlic, and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes. Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak of baked ham into 1/2-inch dice. Arrange 1/3 of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and 1/3 of the shredded cheese. Repeat the layers of potatoes, diced ham, and shredded cheese. Top with the remaining potatoes and the remaining cheese. Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 25262,"How to Make Pot Stickers | Chicken Pot Stickers with Dipping Sauce 2 cups all-purpose flour, plus more if needed and for dusting 1 1/2 teaspoons salt
1/2 cup boiling water
1 pound ground chicken 1/3 cup chicken broth
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon freshly grated ginger
1/4 teaspoon salt
2 scallions, finely chopped
Freshly ground black pepper Flavorless oil, for frying
2 tablespoons soy sauce 1 tablespoon rice vinegar
2 teaspoons sesame oil
1 scallion, finely chopped
A pinch of crushed dried red pepper
Instructions: For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough. Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes. For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper. To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well. Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes. For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper. Serve the dumplings with the dipping sauce ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25263,"Wine Can Chicken 1 chicken (3 to 4 pounds) One 12-ounce can ros wine 3 tablespoons olive oil 2 tablespoons fresh oregano leaves 2 tablespoons fresh rosemary leaves, plus 1 sprig 2 tablespoons fresh thyme leaves, plus 1 sprig 10 cloves garlic Kosher salt 2 teaspoons pink peppercorns 2 ounces garlic-herb cheese, such as Boursin Instructions: Take the chicken and wine out of the fridge and allow to come room temperature, 15 to 30 minutes. Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners (2 if you have a grill with 4 or more burners). For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. The grill should be around 400 degrees F so adjust the burners or air-flow vents as necessary to maintain that temperature. (Be sure to consult the grill manufacturer\u2019s guide for the best results.) Combine the olive oil, oregano, rosemary leaves, thyme leaves, garlic and 2 teaspoons salt in a food processor and pure into a paste. Open the wine and pour off 1/3 cup for another use. Tuck the rosemary and thyme sprigs into the can. Rub the chicken all over, including the cavity, with the garlic-herb paste. Place the wine can on a baking sheet. Place the cavity of the chicken onto the wine can so the can is holding up the chicken and its legs act as a stabilizer. Carefully transfer the chicken and can onto the indirect side of the grill. Close the lid and grill until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F, 1 hour to 1 hour 15 minutes. Carefully remove the chicken and can from the grill and gently pull the chicken off the can. Tent the chicken with aluminum foil. Pour the remaining wine (about 1 cup) into a small saucepan. Add the peppercorns and set on the direct heat side of the grill. Bring to a boil and reduce by half, 15 to 20 minutes. Remove from the heat and whisk in the cheese until smooth. Serve the chicken with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25264,"Okra Pilau 3 slices bacon, chopped (about 4 ounces) 1/2 cup chopped picnic ham (about 2 ounces)
1/2 cup chopped onion
1 teaspoon granulated garlic
2 cups sliced fresh okra (about 6 ounces)
4 cups chicken stock
2 cups raw converted rice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper Instructions: Fry the bacon and ham in a heavy-bottomed pot over medium heat until brown and crisp, about 10 minutes. Stir in the onions and granulated garlic and saut, stirring frequently, for 5 minutes, or until the onions are tender. Add the okra and saut for 5 to 10 minutes. Remove the okra mixture and reserve. Add the stock to the pot and bring to a boil. Add the rice, salt and pepper and bring to a simmer. Cover and simmer for 20 to 25 minutes, or until the rice is tender. Add the okra mixture, incorporate thoroughly and heat through. Fluff with a fork and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 25265,"Cinnamon Plums with French Toast 1 cup sweetened cranberry juice 1/2 cup sugar 1 cinnamon stick 1 pound plums 2 eggs 1/4 cup whole milk 1/2 teaspoon ground cinnamon 1 tablespoon sugar 4 large slices stale white bread 2 tablespoons soft unsalted butter Instructions: For the plums: Put the cranberry juice and sugar into a wide saucepan and stir to help start dissolving the sugar. Then put the saucepan over a low heat until the sugar dissolves entirely. Halve the plums and remove the pits, then halve them again if they are big brutes. Once the sugar's dissolved into the red liquid, add the cinnamon stick, then turn the heat up, bring to the boil and let the pan bubble away for a couple of minutes until the mixture is on the way to becoming syrupy. Now turn the syrup down to a simmer and add the plum halves or quarters and cook them gently for about 10 minutes, although note that this is based on starting off with viciously unripe fruits so you might need less time. Once the plums are tender but not disintegrating, remove the pan from the heat, cover and leave to keep warm. You can make the plums in advance and either serve them at room temperature with the French toast or warm them up again. For the French toast: Whisk together the eggs, milk, ground cinnamon and sugar in a pie dish. Sit 2 pieces of bread in the eggy mixture, turning after each side has soaked up enough to color the bread yellow, so that it absorbs the liquid but doesn't fall to pieces. Melt half the butter in a frying pan and cook the 2 soaked pieces of bread for a couple of minutes each side. Transfer the yellow, eggy bread, scorched golden in parts, to warm waiting plates. Meanwhile, soak the next 2 slices. Melt the remaining butter to cook the last 2 slices in the same way. Serve alongside the beautiful scarlet plum compote. Make Ahead Note: The compote can be made 1 day ahead. Transfer to bowl to cool, then cover and refrigerate. Warm the compote gently in saucepan before serving. Freeze Note: Cooled compote can be frozen in airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat as above. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 25266,"Maple French Toast and Bacon Cupcakes 1 cup all-purpose flour 1 cup cake flour 1 3.9-ounce box instant vanilla pudding mix 1 teaspoon baking powder 1 tablespoon potato starch 1 teaspoon cinnamon 1 teaspoon freshly grated nutmeg 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1/4 cup packed light brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons vanilla extract 4 large egg whites, at room temperature 1/4 cup maple syrup 1/2 cup half-and-half, at room temperature 1/2 cup chopped cooked bacon (5 strips) 1 8-ounce package cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 2 cups sifted confectioners' sugar 1/4 cup maple syrup 2 teaspoons ground cinnamon 3 strips bacon, cooked and chopped (optional) Instructions: Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk. In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon. Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely. Meanwhile, prepare the glaze: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners' sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 25267,"Model's Pizza 1/2-cup luke-warm water 1 tsp. active, dry baker's yeast 1/4-tsp. salt 1-1/4 cup spelt flour 1 Tbs. extra-virgin olive oil (salad or cooking) basil pesto goat cheese, hard type vegan rice cheese artichokes (globe or French), boiled, drained broccoli onions sun-dried tomatoes sweet red peppers Instructions: Place the luke-warm water in a medium sized bowl and sprinkle in the yeast, letting it stand for 5 minutes until foamy. Add salt, olive oil and 1/2-cup of flour and beat for several minutes with a wooden spoon. Add the remaining flour a fourth of a cup at a time, mixing after each addition. The dough will be a bit softer than bread dough, but it shouldn't be sticky. Turn the dough out onto a floured surface and knead for 5 minutes. If you intend to prepare and bake the pizza imminently, clean and oil the mixing bowl and put the dough back in. Put it in a warm place to rise for 30-45 minutes, or until doubled in bulk.
Before assembling the pizza, get all the toppings ready and oil a 12 inch pizza pan. Preheat oven to 500 degrees F. Punch down the risen dough, return to the floured surface and knead for a few minutes. Roll out the dough to fit the pan and press it into place. Brush the top surface of the dough with basil pesto. Add as many toppings as will comfortably fit onto the dough. Make sure not to pile it too high or you may find it doesn't cook evenly. Bake the pizza in the top third of the preheated oven for 15 minutes, or until the crust is golden and the toppings are bubbling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25268,"Cornbread and Chorizo Stuffing 2/3 cup vegetable oil, plus more for the pan 4 cups stone-ground yellow cornmeal 2/3 cup all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1 teaspoon fine salt 4 large eggs 1 1/3 cups milk 6 tablespoons unsalted butter, plus more for the pan 1 pound chorizo, casings removed 1 small onion, diced 3 stalks celery, diced 1 red bell pepper, diced 1 poblano cl pepper, diced 2 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon dried sage 1 teaspoon dried oregano Kosher salt and freshly ground pepper 2 large eggs 4 to 5 cups low-sodium chicken broth
3 tablespoons salted roasted pepitas
Chopped fresh cilantro, for topping Instructions: Make the cornbread: Preheat the oven to 425? F and oil a 9-by-13-inch baking dish. Combine the cornmeal, flour, sugar, baking powder and fine salt in a large bowl. Stir in the eggs, milk and vegetable oil until combined. Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool, then cut into 1- to 2-inch cubes. Spread out on a baking sheet and let dry out at room temperature overnight. Make the stuffing: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a small bowl with a slotted spoon. Add the onion, celery, bell pepper and poblano to the skillet and cook, stirring, until tender, about 8 minutes. Add the garlic, chili powder, sage, oregano and 1 teaspoon each kosher salt and pepper and cook, stirring, 2 more minutes. Remove from the heat and let cool to room temperature.
Preheat the oven to 350? F and butter a 9-by-13-inch or other 3-quart baking dish. Whisk the eggs and 4 cups chicken broth in a large bowl. Add the cubed cornbread (about 12 cups) and the cooled chorizo mixture and toss to coat. (If the cornbread seems dry, add up to 1 more cup broth.) Transfer to the baking dish, dot with the remaining 2 tablespoons butter and cover loosely with foil. Bake 30 minutes, then uncover, top with the pepitas and continue baking, uncovered, until the top is golden and crisp, 30 to 35 more minutes. Top with cilantro before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 25269,"Baked Fish Fillets 2 tablespoons vegetable shortening or butter 1/2 cup finely chopped onion 1/2 cup finely chopped green bell pepper 1 tablespoon all-purpose flour 1 teaspoon brown sugar 1/2 teaspoon dried marjoram leaves 1/4 teaspoon salt 1/4 teaspoon dried thyme leaves 1/8 teaspoon ground black pepper 1 pint home-canned or one 15-ounce can tomatoes 1 pound cod fillets Instructions: Preheat oven to 400 degrees. Generously grease a shallow 1-quart baking dish. Melt shortening in heavy medium skillet over medium heat. Add onion and pepper; saute until golden. Stir in flour, brown sugar, marjoram, salt, thyme, and pepper until smooth. Very gradually stir in tomatoes. Bring to a boil, stirring constantly until sauce has thickened. Arrange fish in baking dish; top with sauce. Place on rimmed baking sheet and bake 12 to 15 minutes or until fish flakes easily. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25270,"Grilled Zucchini and Bean Salad 2 tablespoons fresh lime juice, from about 1 lime 2 tablespoons red wine vinegar 1/4 cup olive oil, plus more for brushing Salt and freshly ground black pepper 1/2 cup finely chopped red onion 1/4 cup chopped fresh cilantro 2 serrano chiles, stemmed, seeded and finely chopped 2 cloves garlic, minced 1 (15-ounce) can white kidney beans, rinsed and drained 1 (15-ounce) can red kidney beans, rinsed and drained 3 zucchini, cut lengthwise into 1/2-inch thick slices Instructions: Prepare a barbecue or grill pan to medium-high. In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened. Season with salt and pepper. Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated. Add the beans and stir to combine. Season with salt and pepper. Brush the zucchinis on both sides with olive oil. Sprinkle with salt and pepper. Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side. Cut the zucchini crosswise into 1-inch pieces. Add the zucchini to the bowl with the dressing and beans. Toss to combine and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 25271,"Balsamic Chicken with Baby Spinach 1 tablespoon olive oil 3 cloves garlic, chopped 2 (8-ounce) boneless, skinless chicken breasts, halved 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3 cup low-sodium chicken broth 1 cup low-sodium canned chopped tomatoes with juice 2 cups whole wheat couscous, cooked Instructions: Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce. ","[Barolo, Chianti, Tempranillo, Garnacha]" 25272,"Grilled Apple Crisp 5 cups peeled, cored and sliced Granny Smith apples 3/4 cup all-purpose flour 3/4 cup old-fashioned oats 1/2 cup granulated sugar 1/2 cup light brown sugar 3/4 teaspoon ground cinnamon Pinch kosher salt 1/2 cup (1 stick) unsalted butter Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Add the apples to a 10- to 12-inch cast-iron skillet, filling it almost to the top. Combine the flour, oats, sugars, cinnamon and salt in a large bowl. Cut the butter into small cubes and add to the flour mixture. Using your hands, press the butter into the dry ingredients until it forms a course crumble. Sprinkle evenly over the apples. Place the skillet over indirect heat, cover the grill and cook until the apples are completely tender when pierced with a knife and the crumble is golden brown and crispy, 30 to 40 minutes. Serve warm or at room temperature. (Alternatively, you can bake this in an 8-inch square cake pan in a 350 degrees F oven for 45 minutes to 1 hour.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25273,"Oven-Barbecued Baby Back Ribs 2 cups ketchup 1/2 cup brown sugar 2 tablespoons white vinegar 2 tablespoons minced onion 2 teaspoons minced garlic Cilantro Potato Salad (recipe follows) 2 teaspoons dry mustard 2 teaspoons cayenne Salt and black pepper 1 4-pound slab baby back ribs 1 cup mayonnaise 3/4 cup cilantro leaves 1 tablespoon minced garlic 1 teaspoon salt Freshly ground black pepper 2 pounds small new potatoes, cooked and halved (unpeeled) 1/3 cup finely minced onions Instructions: Preheat oven to 325 degrees. In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce. Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with potato salad. In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 25274,"Shrimp and Chorizo Tapas 1 tablespoon, plus 1/4 cup Spanish olive oil 1 pound chorizo, sliced on the diagonal into 1/2-inch slices 1 1/2 cups thinly sliced onion 1 tablespoon minced garlic 1/2 cup dry (fino) sherry 1 tablespoon Spanish paprika 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 1/2 pounds peeled and deveined raw medium shrimp 3 tablespoons lemon juice 2 tablespoons minced parsley leaves Crusty bread, for serving Instructions: In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 25275,"Fancy Bread Pudding 2 tablespoons butter, melted, plus more for the baking dish 2 1/2 cups challah bread cubes (1-inch cubes) 2 1/2 cups milk
1 1/2 tablespoons vanilla
2 large eggs
1 cup granulated sugar
1/2 cup lightly packed brown sugar
1/2 cup whiskey
1/2 teaspoon ground cinnamon
1/2 cup roughly chopped dried cherries
1/2 cup roughly chopped pecans Whiskey Cream Sauce, recipe follows, for serving 4 tablespoons butter 1/4 cup heavy cream
1/4 cup granulated sugar
2 tablespoons whiskey
Instructions: Preheat the oven to 325 degrees F. Butter a 9-inch baking dish. Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars, whiskey and cinnamon and mix until the sugars are dissolved. Pour the mixture over the bread. Sprinkle the cherries and pecans all over. Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving with Whiskey Cream Sauce. Combine the butter, cream, sugar and whiskey in a saucepan. Cook over low heat, stirring constantly, until the mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding. ","[Chardonnay, Merlot, Cabernet Franc, Port]

" 25276,"Pappardelle With Snap Peas Kosher salt 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 bunch scallions, cut into 1/2-inch pieces 1/2 pound sugar snap peas, roughly chopped 1 jalapeno pepper, seeded and minced 1 cup roughly chopped fresh parsley 1 bunch fresh chives, thinly sliced 1/2 pound dry pappardelle pasta 3/4 cup crumbled ricotta salata or grated pecorino cheese Instructions: Bring a large pot of salted water to a boil. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, snap peas, jalapeno and 1/4 teaspoon salt and cook, stirring, until soft, about 4 minutes. Transfer to a serving bowl and toss with the parsley and chives; reserve the skillet. Meanwhile, cook the pappardelle in the boiling water until al dente, about 6 minutes. Reserve 2/3 cup of the cooking water, then drain the pasta and toss with the vegetables. Pour the reserved cooking water into the skillet and add the remaining 2 tablespoons butter. Bring to a boil, whisking until the butter melts, then cook until reduced slightly, about 2 minutes. Pour the sauce over the pasta, sprinkle with 1/2 cup cheese and toss. Top with the remaining 1/4 cup cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 25277,"Barley Grain Bowl with Tahini Vinaigrette 1/2 cup pearl barley Kosher salt and freshly ground black pepper
1/4 cup tahini, stirred
1/2 cup chopped scallions, white and green parts
1 small jalapeno, seeded and chopped
1 garlic clove
1/4 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 cup chopped olives
1 cup sliced grape or sweet 100 tomatoes
2 tablespoons chopped drained capers
1/4 cup fresh cilantro leaves
Instructions: Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 20 to 30 minutes. Drain and cool. In a food processor, combine the tahini, scallions, jalapeno, garlic, vinegar and oil. Season with salt and pepper. Process until you have a smooth, thick green dressing. If the mixture is too thick, add 1/4 to 1/2 cup of water to thin to about the consistency of pancake batter. Combine the vinaigrette and cooked barley and mix to thoroughly coat the barley. You may not use all the vinaigrette. Set up two serving bowls. Evenly divide the barley between the two bowls. Top each with the olives, tomatoes and capers. Season with a pinch more salt and garnish with the cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25278,"Sticky Date Toffee Pudding 500 grams (17 2/3 ounces) dates, pitted and chopped 20 grams (2/3 ounce) baking soda
250 grams (8 3/4 ounces) granulated sugar
230 grams (8 1/8 ounces) unsalted butter 3 eggs 750 grams (26 1/2 ounces) all-purpose flour
20 grams (2/3 ounce) baking powder
700 grams (24 2/3 ounces) brown sugar 300 grams (10 1/2 ounces) heavy cream
250 grams (8 3/4 ounces) unsalted butter
200 grams (7 ounces) bourbon
1 vanilla bean, split and scraped Instructions: For the pudding: Preheat the oven to 330 degrees F. Bring 400 grams (14 1/8 ounces) water to a boil and pour over the dates. Let sit for 2 minutes, then add the baking soda. Blend the date mixture in a food processor, leaving some chunks. In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar and butter until soft. Add the eggs one at a time, scraping down the sides of the bowl between additions. Add the flour and baking powder, and mix until combined. Add the date mixture to the batter and mix until combined. Fill the mold three-quarters full. Cover with oven-safe plastic wrap. Place the mold in a water bath filled halfway up the sides of the pudding. Bake until golden brown, 15 to 30 minutes. For the sauce: In a saucepot, combine the brown sugar, cream, butter, bourbon and vanilla seeds. Bring to a boil, then reduce the heat to a simmer; cook until the sugar dissolves. Keep warm until ready to serve. Pour the warm sauce over the pudding and serve. ","[Rhone Blends, Port, Tawny Port, Madeira]

" 25279,"Spudini Bread 2 to 3 cloves garlic 1 cup butter, room temperature 1 1/4 tablespoons dry basil 2 tablespoons capers 1 loaf crusty Italian bread 1 package sliced mozzarella Instructions: Preheat oven to 350 degrees F. Chop garlic in a food processor. Add all other ingredients excluding bread and cheese. Slice bread in 3/4-inch slices, not all the way through, leave bottom crust connected. Spread each side with butter spread. Place a piece of mozzarella between each slice. Brush top and side of bread with butter spread. Wrap in foil. Bake for 25 to 30 minutes, or until cheese is melted throughout. Open foil, and brown under broiler ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 25280,"Blue Cheese Bacon Devils on Horseback 20 pitted Deglet Noor dates 1 cup dry sherry
2 ounces blue cheese
7 slices bacon (not thick-cut), cut into 3-inch lengths
Instructions: Soak the dates in the sherry for 2 hours, making sure they're fully submerged. Meanwhile, place the blue cheese in a small zip-top bag, then snip one corner off the bag, leaving about a 1/2-inch opening. Leave at room temperature until ready to fill the dates. Heat a toaster oven to 450 degrees F and place a rack in a quarter sheet pan or use the pan that came with your toaster oven, if applicable (see Cook's Note). Drain but do not rinse the dates. Use a pair of scissors to open each date lengthwise. Pipe roughly 1/2 teaspoon of the cheese into each date, then wrap with a piece of bacon. Place the wrapped dates on the rack, bacon ends down, and gently press to anchor. Bake until the bacon is brown and crispy, about 15 minutes. Cool for 5 minutes before serving. ","[Chardonnay, Barolo, Tempranillo, Ribera del Duero]" 25281,"$${jcr:title} 1 quart Lapsang Souchong, strong brew 2 tablespoons honey 1 sprig thyme Salt and pepper 1 cup olive oil, good quality 1/2 cup chopped fresh garlic 1 tablespoon sesame oil 3 tablespoons soy sauce, Japanese, good quality 1/4 cup samba chili sauce with garlic 4 (6 to 8-ounce) salmon fillets 1/2 pound taro root, firm and free of blemishes 2 pounds purple potatoes 2 tablespoons wasabe paste 3 tablespoons chopped fresh garlic 1/4 pound salted butter 3 ounces heavy whipping cream Salt and pepper 1 teaspoon sesame seeds, toasted 1 pound fresh green beans 2 tablespoons sesame oil Instructions: Lapsang chili oil glaze: Make a strong infusion of tea and then reduce to 1 cup. Add all the ingredients at the end of reduction to melt honey and infuse flavor. Set aside. Chili oil: Heat oil in a small pan to 325 degrees F. Add the garlic and fry for 3 to 5 minutes or light golden brown. Remove from heat and add the sesame oil, soy sauce, and sambal. Add the Lapsang reduction. Let cool to allow flavors to combine. Marinate salmon fillets in the Lapsang-chili mixture for 1 hour. Preheat a grill. Remove from the marinade and grill over medium flame for about 8 minutes each side, or until cooked to desired doneness. Taro Wasabe mashed purple potatoes: Peel the taro and cut into medium cubes. Put into cold water, bring to a boil and cook until taro is fork tender. Chop potatoes into medium cubes, place in pot with cold water, bring to a boil and cook until fork tender. Due to different cooking times, cook potatoes and taro separately. When they are done, drain and combine with other ingredients and mash. Add cream slowly as not to make too creamy. Sesame Green Beans: Toast sesame seeds in clean, dry skillet for 30 to 45 seconds on medium heat, move rapidly to avoid burning. Set aside. Pick and clean the beans. Heat sesame oil in pan, then fry the beans until semi cooked, about 45 to 60 seconds. Toss in pan to coat with oil. Sprinkle with toasted seeds. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 25282,"Coriander Pork Roast Kosher salt and freshly ground pepper 1 1/2 teaspoons ground coriander 1/2 teaspoon red pepper flakes 1/4 cup torn fresh sage (about 14 leaves) 1 tablespoon fresh thyme 1 teaspoon chopped fresh rosemary 1 bay leaf, crumbled 3 cloves garlic 1 7-pound bone-in pork picnic shoulder, skin removed Juice of 2 oranges Juice of 2 lemons 1 cup low-sodium chicken broth 1 pound baby potatoes 1 rutabaga (about 1 1/4 pounds), peeled and cut into 3/4-inch pieces 1 14.5-ounce can diced fire-roasted tomatoes 1 1/2 teaspoons sugar 1 cup torn fresh mint Instructions: Combine 2 tablespoons salt, 1 teaspoon pepper, the coriander, red pepper flakes, sage, thyme, rosemary, bay leaf and garlic in a food processor and pulse to make a paste. Pierce the pork all over with a paring knife, then rub with the spice paste. Tie the roast with kitchen twine so it keeps its shape. Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes and rutabaga. Cover and cook on high, 7 1/2 hours. Transfer the meat to a cutting board; cover with foil and set aside. Skim off the fat from the cooking liquid. Add the tomatoes, sugar and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes. Stir in the mint just before serving. Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 25283,"Egg Salad Sandwich with Avocado and Watercress 6 eggs 1/4 cup mayonnaise, plus extra, if you like, for spreading 1 teaspoon Dijon mustard 1/2 lemon, juiced Salt and freshly ground black pepper 8 slices whole grain bread, toasted 1 avocado, halved, peeled, seeded and sliced lengthwise 1/2 bunch watercress, stems trimmed Instructions: Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 25284,"Gingerbread Cookies with Orange-Almond Essence 2/3 cup (11 tablespoons) unsalted butter, at room temperature 3/4 cup dark brown sugar, packed
2/3 cup molasses
1 large egg
1 teaspoon almond extract
Zest of 1 orange
3 1/2 cups all-purpose flour
1 1/2 tablespoons ground ginger 1 tablespoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
Nonstick cooking spray, for the baking sheets 3 cups powdered sugar 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature
1 teaspoon lemon juice
3 to 4 tablespoons milk Food colorings, for tinting
Decorations, including frostings, licorice strings, cinnamon candies such as Red Hots, sprinkles, almond slivers and jimmies
Instructions: For the cookies: In a stand mixer fitted with the paddle attachment, beat the butter until it is airy and creamy, about 3 minutes. Add the brown sugar and molasses and beat for 1 minute. Scrape down the sides with a rubber spatula. Beat in the egg. Add the almond extract and orange zest and beat to combine. Add the flour, ginger, cinnamon, baking soda and salt and turn the mixer on low. Allow to mix until the mixture comes together, about 1 minute. Form the mixture into 2 separate discs about 1-inch thick. Wrap each disc in plastic and store flat in the fridge for about 4 hours or up to overnight. When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray. Roll out each disc between 2 sheets of parchment paper to about 1/4-inch thick. Cut each into shapes and place on the prepared baking sheets. Bake the cookies, rotating the baking sheets and switching their positions halfway through, until the centers are barely set, 9 to 11 minutes. Let cool completely on the baking sheets on a rack. For the icing: Combine the powdered sugar and butter in a bowl and stir together with the lemon juice and half the milk. Add more milk as needed to achieve a pipeable consistency. Tint with food colorings as desired. Transfer to piping bags. Decorate each cookie as desired. Let set completely, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25285,"Potato-Cheddar Pierogi 2 1/2 pounds russet potatoes 1 tablespoon smoked paprika
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Kosher salt and freshly ground black pepper 8 ounces Cheddar, shredded 4 ounces cream cheese
All-purpose flour, for dusting Pierogi Dough, recipe follows Caramelized onions and sour cream, for serving 6 large eggs 6 cups all-purpose flour, plus more for dusting 1 cup mashed potatoes (no lumps or skins)
1 teaspoon baking powder
1 teaspoon iodized salt
Instructions: Put the potatoes in a medium pot and cover with cold water. Bring to a boil and cook until fork tender, 20 to 30 minutes. Drain the potatoes and let rest until the skins are dry. Transfer the potatoes to a mixing bowl. Mash the potatoes until just broken up. Add the smoked paprika, garlic powder, onion powder, 1 tablespoon salt and 1/2 tablespoon pepper. Continue mashing until there are no lumps and the dry ingredients are thoroughly mixed in. Add the cream cheese and continue mixing until blended. Add the Cheddar; mix until blended (see Cook's Note). Refrigerate until chilled. To assemble the pierogi: On a well-floured surface, roll out a ball of Pierogi Dough the size of a large orange into a rectangle about 1/8-inch thick. Cut out 3-inch rounds of dough (a pint glass will do). Place 2 tablespoons of filling in the center of each round, then fold the rounds in half. Take care to make sure all the air pockets are pressed out of the pierogi. Crimp the edges with a fork or your fingers. Boil the pierogi for 3 minutes, then brown in a skillet. Serve with caramelized onions and sour cream. Add the eggs, flour, mashed potatoes, baking powder, salt and 1/2 cup water to the bowl of a stand mixer fitted with the dough hook attachment. Mix until the dough is smooth and elastic, about 5 minutes. Cover the dough in plastic wrap or a slightly damp cloth. Let rest in the refrigerator for at least 15 minutes and up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 25286,"Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish 1 Maui onion or other sweet onion, finely diced 1 tablespoon chopped fresh chives 1 tablespoons chopped fresh cilantro 1 teaspoon chopped Japanese pickled ginger 1 tablespoon ginger vinegar from pickled ginger 1/4 teaspoon prepared wasabi paste 2 tablespoons extra-virgin olive oil 2 shiso leaves (available in Japanese markets), cut into thin julienne strips, or 1 dash ground cumin 2 tablespoons ogo seaweed (available in Japanese markets), or julienned cucumber 1 teaspoon hijiki seaweed (available in Japanese markets), hydrated in cold water until tender, or 1 tablespoons julienned cucumber Salt Freshly ground black pepper 1 cup chopped unsalted macadamia nuts 4 (6-ounce) onaga fillets (Hawaiian gray snapper), yellowtail, or any other snappper Ginger Butter, recipe follows 1 pound unsalted butter, softened 1/4 cup finely chopped fresh ginger Pinch salt Pinch sugar Instructions: First, make the Maui Onion Relish. In a nonreactive mixing bowl, stir together all the relish ingredients. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 400 degrees F. Lightly grease or oil a baking dish large enough to hold the fish fillets side by side. Evenly spread the chopped macadamia nuts on a large dinner plate. Season a fish fillet with salt and pepper, and brush it evenly on both sides with 1/4 of the butter mixture. Dredge it in the nuts to crust it evenly on both sides, and transfer to the baking dish. Repeat with the remaining fillets, butter mixture, and nuts. Bake the fish fillets until they are cooked through and the nut crust is golden brown, 8 to 10 minutes. Spoon the Maui Onion Relish onto 4 serving plates and, with a spatula, transfer a fillet to each plate, placing it on top of the relish. Serve immediately. Prepare the Ginger Butter by putting all the ingredients in a food processor with the metal blade and processing until smooth. Set aside at room temperature.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 25287,"Pumpkin Tiramisu One 14-ounce can pumpkin puree One 8-ounce block cream cheese, at room temperature 3/4 cup packed brown sugar 1 teaspoon pumpkin pie spice 1 1/2 cups heavy cream 1/4 cup granulated sugar 1 teaspoon vanilla extract 1 cup orange spice tea, brewed with one tea bag and cooled 1/2 cup orange juice 3 tablespoons spiced rum, optional 24 ladyfingers Instructions: In a medium mixing bowl, beat together the pumpkin puree, cream cheese, brown sugar and pumpkin pie spice. In a separate bowl, beat the heavy cream with the granulated sugar and vanilla to medium peaks. Fold three-quarters of the whipped cream into the pumpkin mixture. To assemble: In a small bowl, combine the tea with the orange juice and spiced rum if using. Slice the ladyfingers in half. Dip 2 ladyfingers halves into the tea mixture and place in a single layer on the bottom of a dessert glass. Top with about 1/4 cup of the pumpkin mixture. Repeat with another layer of soaked ladyfingers and another layer of the pumpkin mixture. Top with a dollop of whipped cream. Repeat with the remaining glasses and ingredients. Place in the refrigerator until ready to serve. Just be for you serve, garnish each tiramisu with 2 ladyfinger halves. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 25288,"Whole Grain Spaghetti with Shrimp, Pancetta and Lemon Breadcrumbs 1/4 cup extra-virgin olive oil, divided 1 cup fresh coarse bread crumbs 1 teaspoon finely grated lemon zest 1 (6-ounce) piece pancetta, diced 1 pound large shrimp, peeled, deveined, and patted dry Kosher salt and freshly ground black pepper 1 (13.25-ounce) box Whole Grain Spaghetti 4 cloves garlic, thinly sliced 2 tablespoons capers, drained 1 tablespoon chopped fresh thyme 2 tablespoons roughly chopped Italian parsley 1/2 cup dry white vermouth 2 tablespoons freshly squeezed lemon juice Instructions: Heat 1 tablespoon olive oil in large skillet over medium-low heat. Add bread crumbs and cook, tossing occasionally, until crumbs are crisp and golden, about 5 minutes. Stir in lemon zest. Transfer to a bowl and set aside; wipe out pan. Cook pancetta in the same pan in 1 tablespoon olive oil over medium heat, until crisp, 5 minutes. Drain on paper towels. Season shrimp with salt and pepper. Sear shrimp in pan drippings over high heat until just cooked, 2 minutes a side. Add to pancetta. Cook pasta according to package directions until quite \al dente, 5 minutes, reserving cooking water. Add garlic, capers, thyme and parsley to the skillet and cook until slightly toasted, 2 minutes. Add vermouth and lemon juice; boil until reduced by about half. Add pasta to the sauce, along with 1 to 1 1/2 cups pasta water. Toss pasta with the pancetta, shrimp, and remaining 2 tablespoons olive oil. Divide among warm pasta bowls. Serve with lemon bread crumbs on top and additional olive oil, as desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 25289,"Baked Beans With Swiss Chard 1 tablespoon extra-virgin olive oil 1/2 small onion, chopped 1 small stalk celery, finely chopped 1 small carrot, finely chopped 2 cloves garlic, finely chopped Kosher salt and freshly ground pepper 1 small bunch Swiss chard or mustard greens, stems removed, leaves chopped 1/2 cup diced smoked turkey or lean ham (about 2 ounces) 1 15-ounce can whole tomatoes, crushed by hand 2 15-ounce cans pinto beans, drained and rinsed 1 15-ounce can navy beans, undrained 1/4 cup chopped fresh parsley 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh oregano Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrot, garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are soft and golden, about 7 minutes. Add the chard, turkey and 1/4 cup water to the skillet; cook, stirring, until the chard wilts slightly, about 3 minutes. Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced, about 5 minutes. Add the pinto beans, then add the navy beans and their liquid. Add the parsley, thyme and oregano and return to a simmer. Coarsely mash about one-quarter of the beans in the skillet with a potato masher or fork to thicken the mixture; season with salt. Transfer to a 2-quart baking dish. Cover and bake 45 minutes, then uncover and bake 10 more minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 25290,"Mile-High Mud Pie 2 quarts (1/2 gallon) coffee ice cream, softened 2 cups chopped pecans
2 quarts (1/2 gallon) chocolate ice cream, softened
2 1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1 1/2 sticks salted butter, melted 2 quarts (1/2 gallon) vanilla ice cream, softened
2 1/2 cups chocolate shell ice cream sauce (such as Magic Shell) Instructions: Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour. Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour. Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight. Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 25291,"Lady Causey's Overnight Cabbage Slaw 1 medium cabbage, shredded 1 small onion, grated 1 medium bell pepper, chopped 2 carrots, grated 3/4 cup sugar 3/4 cup vinegar 1/2 cup vegetable oil 1 teaspoon celery seed 1 teaspoon dry mustard 1 teaspoon salt 1/8 teaspoon black pepper Instructions: Combine cabbage, onion, green pepper, and carrots in a large bowl and sprinkle with sugar. Set aside. Combine remaining ingredients in a pot and boil 3 minutes. Pour over vegetables, stirring well. Chill overnight. Enjoy. ","[Chardonnay, Riesling, Gewrztraminer]" 25292,"Tortilla-Wrapped Fish 6 tablespoons olive oil 2 cups diced, peeled Yukon Gold potatoes 2 medium yellow onions, diced 4 garlic cloves, minced 2 ripe tomatoes, cored, seeded and diced 1 bunch oregano, leaves only, chopped 1 cup chopped pitted green olives 1/2 teaspoon freshly ground black pepper Juice of 2 limes 1/2 cup vegetable oil 18 small corn tortillas, recipe follows 6 ounces red snapper or sea bass fillet, about 1-inch thick, washed and dried 2 limes, cut in wedges for garnish 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: In large skillet heat olive oil over high heat. Saute potatoes, shaking the pan frequently, until golden brown, about 5 -7 minutes. With slotted spoon transfer to a mixing bowl. In same skillet saute onions, about 5 minutes. Add garlic and saute for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside. Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel. Season fish fillet with salt and pepper. On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap the fish in tin foil. Repeat the wrapping and mounding process with the remaining fillets. To grill, cook 9 minutes on each side on a moderately hot spot on the grill. To bake, place the packets directly on the oven rack and cook for 20 - 25 minutes. To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with lime wedges as garnish. In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 23 large bowls for quesadillas. Place on a platter and cover with a damp towel. Toast or fry as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25293,"Holiday Mule 2 sprigs rosemary, plus more for garnish 4 cups white rum 1 cup sugar 1 3-inch piece fresh ginger, peeled Pure maple syrup and turbinado sugar, for rimming the cups 2 cups Cheerwine Holiday Punch (or other cherry soda) Lime slices and frozen cherries, for garnish Instructions: Make the rosemary-infused rum: Place a sprig of rosemary in each of two 16-ounce mason jars. Pour 2 cups rum into each jar and close tightly. Let infuse for 2 to 3 days at room temperature. Make the ginger syrup: In a small pot over medium heat, combine the sugar, ginger and 1 cup water. Bring to a boil, then reduce the heat and simmer, stirring, until the sugar is dissolved, about 5 minutes. Let cool 20 minutes, then strain. (You can also skip this step and use store-bought ginger syrup.) Mix each drink individually: Rub the rim of a copper cup with maple syrup, then dip in turbinado sugar. Fill a cocktail shaker with 1/4 cup ice. Add 1/4 cup rosemary-infused rum, 1/4 cup ginger syrup and 1/3 cup punch or soda. Stir, then add ice to the copper cup and pour in the drink. Squeeze a few lime slices into the drink, then garnish with a rosemary sprig, cherries and a slice of lime. ","[Rum, Ginger Ale, Cranberry Juice, Sparkling Water]" 25294,"Deviled Ham Frittata with Jalapeno and Scallion Relish 1/2 cup vegetable oil 1 jalapeno, halved and thinly sliced 1 bunch scallions, thinly sliced (white and green parts) 2 teaspoons toasted sesame oil Kosher salt 8 ounces spiral ham, roughly chopped (about 1 1/2 cups) 1/2 small red onion, roughly chopped (about 1/2 cup) 1/3 cup yellow mustard 10 large eggs 1/4 cup heavy cream 1 1/2 cups shredded sharp Cheddar Green salad, for serving, optional Instructions: Heat 1/3 cup of the vegetable oil in a 10-inch nonstick ovenproof saute pan over medium-high heat until it shimmers. Carefully add the jalapeno and scallions. Turn off the heat and stir to combine. Cook in the hot oil for 1 minute, stirring constantly. Stir in the sesame oil and season lightly with salt. Remove to a bowl and set aside until ready to serve. Wipe the pan clean. Heat the broiler with a rack set in the middle of the oven. Pulse the ham, onions and mustard in the bowl of a food processor until a chunky paste forms. Whisk the eggs and heavy cream in a mixing bowl. Heat the remaining vegetable oil in the same saute pan over medium-high heat. Add the pureed ham mixture and saute until the onions have softened and the mixture is lightly browned in parts, about 5 minutes, stirring occasionally. Reduce the heat to medium and wait 2 minutes in order for the pan to come down to temperature; continue stirring. Pour the beaten eggs over the ham, mix together and cook until the eggs start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, 5 to 7 minutes. Place the frittata under the broiler and broil until the top is golden brown, 3 to 5 minutes. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the pan and invert onto a plate. Cut into wedges and serve topped with the jalapeno and scallion relish. Serve alongside a lightly dressed green salad if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25295,"Wild Mushroom Dip 2 cups white wine (recommended: Chardonnay) 1-ounce package dried wild mushrooms mixed variety (recommended: Ready Pac*) 1 (10 3/4-ounce) can condensed cream of mushroom soup (recommended: Campbell's) 1 teaspoon dried tarragon 1 (8-ounce) package cream cheese, cut into cubes 1/2 cup sour cream 1 cup shredded mozzarella 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Crusty bread or crostini, for serving Instructions: In a microwave-safe bowl, heat white wine on HIGH for 4 minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate. Transfer mushrooms with 2/3 of a cup of the liquid to a food processor. Puree to a coarse consistency. In a medium pot combine remaining ingredients and pureed mushrooms. Mix thoroughly and cook over medium-low heat, for about 5 to 10 minutes, stirring frequently. Transfer to bowl and serve hot with crusty bread or crostini. *Pre-packaged dried wild mushrooms are found in the produce department of your local grocery store. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25296,"Grilled Chicken Thighs with Israeli Couscous Salad 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates 1 tablespoon dried oregano 6 large bone-in, skin-on chicken thighs (about 2 pounds) 3 large cloves garlic, grated 2 lemons Kosher salt and freshly ground black pepper Couscous: 1/3 cup sliced almonds 1/4 cup extra-virgin olive oil 2 cups Israeli couscous 2 teaspoons minced ginger 2 large cloves garlic, grated 1/4 cup golden raisins 2/3 cup crumbled feta 1/3 cup pitted kalamata olives, halved 1/3 cup roughly chopped fresh parsley Instructions: For the chicken: Add the olive oil, oregano, chicken and garlic to a large resealable plastic bag. Finely grate the zest of 1 lemon and add it to the bag; add the juice of both lemons to the bag. Seal the bag tightly and use your hands to vigorously massage the marinade into the chicken, making sure that the chicken is evenly coated. Marinate at room temperature while you make the couscous. Prepare a grill for medium-high heat. For the couscous: Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted. Set aside. Heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the ginger and garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside. Remove the chicken from the marinade and place on a platter. Lightly oil the grill grates. Sprinkle the chicken liberally with salt and pepper and arrange the pieces skin-side down on the grill, leaving some space between the pieces. Cook until the skin is lightly charred and releases itself from the grill, about 3 minutes. Rotate the chicken about 90 degrees so that the skin won't burn and cook another 3 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until an instant-read thermometer inserted in the deepest part of each chicken thigh reads 165 degrees F, about 10 minutes. Transfer to a platter and rest for at least 5 minutes before serving. While the chicken rests, add the remaining 3 tablespoons oil, the almonds, feta, olives, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Finely grate the zest of 1 lemon and add it to the couscous; squeeze the juice from both lemons into the couscous and toss to combine. Divide the couscous and chicken thighs among 6 plates and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 25297,"Classic Shrimp Laksa with Rice Noodles 1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum paste 3 cups low-sodium chicken stock 2 tablespoons fish sauce 1 teaspoon light soy sauce 1 teaspoon light brown sugar Juice of 1 lime One 14-ounce can coconut milk 7 ounces dried flat wide rice noodles 1 pound medium shrimp, deveined, tails left on 1 1/2 cups bean sprouts Sea salt Cayenne pepper or red chili flakes Small handful fresh cilantro stems Small handful fresh Thai basil stems 1/4 cup coconut milk 3 tablespoons shrimp paste 1 tablespoon vegetable oil 2 teaspoons light brown sugar 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon sea salt 1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric 1/2 teaspoon chili powder or cayenne pepper 2 cloves garlic, crushed 2 stalks lemongrass, smashed and roughly chopped
One 1-inch piece fresh ginger, peeled and sliced 1 yellow onion, chopped 1 red Fresno cl, stemmed and sliced crosswise Instructions: Heat a wok over medium-high heat. Add the Laksa Curry Paste and cook, stirring, 2 to 3 minutes. Pour in the chicken stock, fish sauce, soy sauce, sugar, lime juice and coconut milk and stir well. Bring to a simmer, and then reduce the heat and cook for 5 minutes. Stir in the shrimp and cook until just cooked through, about 2 minutes. Meanwhile, bring a large pot of water to a boil and cook the noodles until al dente, about 3 minutes, and then drain and rinse under cold water to refresh. Add 3/4 cup of the bean sprouts to the shrimp mixture. Taste and adjust the seasoning with salt and cayenne pepper. To serve, divide the noodles between 2 large, shallow bowls and ladle the shrimp and broth over each. Garnish with clusters of cilantro and basil, sprinkle the remaining sprouts over the top and serve immediately. Combine the coconut milk, shrimp paste, oil, brown sugar, coriander, cumin, salt, turmeric, chili powder, garlic, lemongrass, ginger, onions and chiles in a food processor or blender and whiz into a smooth paste. Transfer to an airtight container and store in the refrigerator for up to 1 week. Yield: about 2 cups. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25298,"Sweet and Sour Barbequed Picnic Drums 8 medium chicken drumsticks (about 2 pounds) 1/2 teaspoon kosher salt, plus more for seasoning Freshly ground black pepper 1 cup apple cider vinegar 1/4 cup vegetable oil 1 to 2 tablespoons Worcestershire sauce 2 cloves garlic, minced 2 sprigs fresh thyme 1/2 cup marmalade 1/4 cup Dijon mustard 2 tablespoons light brown sugar 1/4 teaspoon crushed red pepper flakes Instructions: Generously sprinkle the chicken with some salt and pepper. Let sit for 10 minutes, and then transfer to a large resealable plastic bag. Combine 1/2 cup of the apple cider vinegar, the vegetable oil, Worcestershire sauce, garlic and thyme in a glass measuring cup. Pour the mixture over the chicken and seal the bag, squeezing out as much air as possible. Place the bag in the refrigerator and allow the chicken to marinate for at least 2 hours and up to 8 hours. Meanwhile, prepare the sauce. Combine the remaining 1/2 cup apple cider vinegar, the marmalade, mustard, sugar, salt and crushed red pepper flakes in a medium saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves and the mixture is slightly thickened, about 10 minutes. Set aside until ready to use. Prepare an outdoor charcoal grill to medium-high heat, placing the coals on one side of the grill for direct and indirect heat. Remove the chicken from the marinade and pat dry. Grill the chicken on the direct heat until charred on all sides, about 8 minutes per side, turning and basting often. Finish the wings on the indirect heat side until an instant-read thermometer registers 160 degrees F, the wings will be golden and caramelized, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 25299,"Chocolate Pear Pouches 2 small Bosc pears 1 cup port or red wine 1/4 cup sugar, plus more for sprinkling 2 tablespoons dried cherries 1 cinnamon stick 2 cardamom pods 2 ounces semisweet chocolate chunks or chips 1/4 cup chopped walnuts 1 stick unsalted butter, melted Pinch of salt 3 sheets frozen phyllo dough, thawed Instructions: Peel the pears and, using a melon baller or paring knife, core from the bottom, leaving the stems intact. Combine the wine, 3 cups water, the sugar, dried cherries, cinnamon stick and cardamom in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium low and add the pears (add more water to submerge the pears, if necessary). Poach until tender, about 10 minutes. Remove from the heat; let the pears cool in the liquid. (To make a day ahead, transfer the pears and liquid to a container, cover and refrigerate.) Preheat the oven to 400 degrees F. Mix the chocolate, walnuts, 1 tablespoon melted butter and a pinch each of sugar and salt in a bowl. Remove the pears from the liquid and stuff with some of the chocolate mixture. Simmer the poaching liquid over medium-high heat until syrupy, 20 to 25 minutes. Lay out 1 sheet of phyllo, brush with melted butter and sprinkle with sugar. Repeat the layering 2 more times. Cut the dough in half crosswise. Spoon the remaining chocolate mixture in the center of each piece and top with the pears, stem-side up. Pull up the corners of the phyllo to meet at the pear stem; pinch and twist the excess phyllo. Brush with butter and sprinkle with sugar. Transfer the pouches to a baking sheet and bake until golden, 20 to 25 minutes. Serve with the cherry syrup. ","[Rhone Blends, Tempranillo, Barbera, Garnacha]" 25300,"Chicken and Spinach Potato Balls with Creamy Red Pepper Coulis 3 medium Idaho potatoes 2 medium red bell peppers 1 small boneless, skinless chicken breast (about 6 ounces) 2 tablespoons olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 1 small onion, finely chopped 2 teaspoons balsamic vinegar 2 cloves garlic, coarsely chopped 1 cup chicken broth or stock
7 ounces cream cheese spread, Arla? Original Cream Cheese
3 packed cups baby spinach, finely chopped (about 2 ounces), plus whole leaves for garnish 1/2 cup fresh flat-leaf parsley, chopped Vegetable oil, for frying 2 large eggs 1/2 cup all-purpose flour 1 cup panko Instructions: Preheat the oven to 375 degrees F. Arrange the potatoes and bell peppers on a baking sheet. Put the chicken breast on a sheet of foil and fold up the sides to make a boat. Drizzle the chicken with olive oil and sprinkle with salt and black pepper. Put on the baking sheet next to the potatoes and bell peppers.
Bake until the chicken registers 165 degrees F on an instant-read thermometer, about 25 minutes. Remove the chicken, set aside to cool and then finely chop. Continue to bake the bell peppers and potatoes, turning occasionally, until the bell peppers are soft and their skins wrinkly, about 5 minutes more (about 30 minutes total) and until a knife slips easily into the potatoes, about 35 minutes more (about 1 hour total). When the bell peppers are done, put in a bowl, cover and let steam for 10 minutes. Remove the skins and seeds under cold running water and then roughly chop and set aside. When the potatoes are done and cool enough to handle, remove the skins and let cool completely.
For the red pepper coulis: Heat 1 tablespoon of the olive oil in medium skillet over medium heat. Add half of the onion and cook, stirring, until soft, about 5 minutes. Add the vinegar and half the garlic and cook, stirring, for 1 minute. Add the chopped bell peppers, chicken broth, 2 tablespoons of the cream cheese, 1/2 teaspoon salt and a few grinds of black pepper. Bring to a simmer and cook until reduced by about half, about 5 minutes. Transfer to a food processor and process until smooth. Transfer to a small bowl and set side. Wipe out the skillet.
For the chicken filling: Heat the remaining tablespoon olive oil in the skillet over medium heat. Add the remaining onion and cook, stirring, until soft, about 5 minutes. Add the spinach and remaining garlic and cook, stirring, until the spinach is completely wilted, about 3 minutes. Add the parsley, chopped chicken, a heaping 1/4 cup cream cheese, 1/2 teaspoon salt and a few grinds of black pepper and stir until smooth and creamy. Set aside to cool. Divide the filling into 12 even mounds and put on a baking sheet. For the potato dough: Shred the cooled potatoes on a box grater over a large bowl. Add the remaining cream cheese and 2 teaspoons salt. Use your hands to work into a dough (if the dough is sticky, dip your hands into cold water). Divide into 12 even mounds. Roll each mound into a ball.
Line a baking sheet or large plate with parchment. Split a ball of potato dough in half. Make a deep pocket in one of the halves and stuff it with a mound of chicken filling. Flatten the other ball half with your palm, cover the filling with it and then pinch and roll until the dough is smooth and sealed. Put on the prepared baking sheet and repeat with the remaining dough and filling to make 12 balls. Transfer to the prepared baking sheet and freeze until the balls are chilled and firm, about 20 minutes.
Fill a large pot with 3 inches of vegetable oil and bring to 360 degrees F on a deep-fry thermometer over medium heat. Beat the eggs in shallow bowl, put the flour in another shallow bowl and the panko in a third shallow bowl. Add a large pinch of salt to each and whisk. Roll a potato ball in the flour, then dip in the egg, letting the excess drip off, and then coat in the panko. Return to the baking sheet and bread the remaining balls. Working in two batches, fry the balls, turning as needed, until golden brown, about 5 minutes. Remove to a paper towel-lined plate and sprinkle with salt.
Spread the coulis on a platter, add the fried balls and garnish with the spinach.
","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 25301,"Bruschetta with Prosciutto, Ricotta and Arugula 15 or so 1/2-inch slices from a baguette, cut on the diagonal Extra-virgin olive oil, for brushing 1 whole clove garlic, peeled, halved 1 cup fresh ricotta cheese 15 arugula leaves 4 ounces prosciutto or other salty, cured pork such as coppa, lomo or speck Best quality extra-virgin olive oil, for drizzling Instructions: Heat a grill or grill pan to medium-high heat. Place the bread on a baking sheet and brush both sides with olive oil. Grill the bread until golden all over, 2 to 3 minutes per side. Rub one side of each with the garlic clove.
Spread a tablespoon or two of the ricotta on each bread slice, then press an arugula leaf into the cheese. Place a slice of the prosciutto on top, drizzle with the best quality olive oil, and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 25302,"Tombstone Crackers 1 1/2 cups all-purpose flour, plus more for dusting 2 teaspoons fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
3 tablespoons unsalted butter, melted 1/2 cup cold water
Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Pulse the flour, thyme, pepper, baking powder, salt and sugar in a food processor until thoroughly mixed. Add the melted butter and pulse 5 to 6 times. Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single square mass, and cut into four squares. Let the dough rest for about 10 minutes at room temperature. Roll out each individual piece of dough on a lightly-floured surface into a rectangle as thin as you can possibly get it. If the dough starts to shrink up, let it rest a little longer. Cut the rectangle in half lengthwise. Cut each half into 2-inch-wide pieces. Place the pieces on the baking sheet. Bake, checking periodically to make sure the crackers aren't getting too brown, for 4 to 5 minutes, then flip each cracker piece and bake another 4 to 5 minutes. Let cool on the baking sheet to get crispy.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25303,"Lentil Soup 1 store-bought, cooked Peking Duck, meat and bones separated 8 cups chicken stock 1 tablespoon olive oil 1/2 red onion, diced 2 cloves garlic, chopped 2 to 3 bay leaves 2 celery stalks, finely diced 1 carrot, finely diced 1/2 cup red lentils, rinsed and drained Salt and freshly ground black pepper 3 plum tomatoes, seeded and diced 1/2 bunch fresh chives, cut into 1/2-inch pieces Mango Chutney 4 ounces palm sugar, broken into pieces or 1/4 cup each white sugar and brown sugar 1 cup water 4 whole star anise Juice of 2 limes 2 ripe mangos, peeled, pitted and diced 1 teaspoon cl flakes 1 red onion, julienned 1 tablespoon salt 1/4 cup red wine vinegar 1 baguette, cut in 1/2 lengthwise, inside of bread removed Shredded duck meat reserved from Lentil Soup, recipe follows Mango Chutney Salted Pickled Onion 1/2 bunch fresh chives, cut into 1/2-inch pieces 1 cup fresh cilantro leaves 1/2 cup fresh mint leaves Salt and freshly ground black pepper Instructions: Shred the duck meat and set aside for Duck Sandwich, recipe follows or use in another dish, reserve 1 cup for soup garnish. Put the chicken stock and duck bones in a large pot and bring to a boil. Reduce the stock to a simmer and skim the impurities. Allow the stock to simmer for 30 minutes. Pour the olive oil in a large pot over medium-high heat. Add the onions and garlic and saute until tender. Add the bay leaf, celery, and carrot and saute for approximately 2 minutes, until the celery and carrots are slightly tender. Strain the stock into a pot and bring up to a boil. Add the lentils and reduce the heat to a simmer for 30 minutes. Season the lentil soup with salt and pepper and garnish with shredded duck meat, tomatoes and chives. Put the palm sugar, water and star anise in a medium saute pan over high heat and bring to a boil. Once the palm sugar has dissolved, add the lime juice. Reduce the mixture to a thick, syrup-like consistency. Add the mango and cl flakes and season with salt, cook for 5 to 7 minutes, until the mango has become tender and the juices have reduced. Put the onions in a bowl, add the salt and toss. Allow the salted onions to sit for 10 minutes. Rinse the salted onions under cold water, drain, and lay over a dry towel. Once dry, return the onions to the bowl and add the red wine vinegar and toss to coat and pickle the onions. Preheat the oven to 375 degrees F. Put the duck meat and baguette on a tray, heat until the meat is warmed through and the baguette is lightly toasted. Put the baguette on a cutting board, layer the shredded duck meat over the bottom of the baguette, followed by the mango chutney, salted pickled onion, chives, cilantro and mint. Season with salt and pepper, put the top of the baguette over top, cut into portions and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 25304,"Striped Bass with Mushrooms 3 tablespoons unsalted butter 5 large shallots, thinly sliced 2 sprigs fresh thyme Kosher salt and freshly ground pepper 10 ounces white mushrooms, trimmed and quartered 4 6-ounce skin-on striped bass fillets (about 1 inch thick) 2 tablespoons extra-virgin olive oil 3/4 cup dry white wine 3/4 cup heavy cream Chopped fresh parsley or chives, for garnish (optional) Instructions: Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 7 minutes; season with salt and pepper. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs. Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-high heat. Add the fish, skin-side down, and cook until the skin is crisp, 3 to 4 minutes; transfer to a plate. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the cream and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper. Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25305,"Herbed Turkey Breast in Gravy with Creamed English Peas and Cranberry Compote 1 cup cranberries 1 orange, zested and juiced Pinch ground allspice 4 tablespoons granulated sugar 1/2 teaspoon chopped fresh thyme. 1/2 teaspoon chopped fresh sage 1/2 teaspoon chopped fresh parsley 2 tablespoons grapeseed oil, divided Salt and pepper 1 turkey breast half, skin-on, boneless, tenderloin removed 1 1/2 cups chicken stock (enough to fill pan up to 1/4-inch) 2 tablespoons all-purpose flour 1 cup chicken stock 1 sprig fresh thyme 1 fresh sage leaf 2 tablespoons unsalted butter 2 cups fresh peas 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour Salt and ground white pepper 1/2 cup heavy cream 2 tablespoons grated Parmesan or pecorino 1 russet potato 1 tablespoon grapeseed oil Salt and pepper 1 tablespoon chopped fresh chives Instructions: For the cranberries: In a saucepan over medium-high heat bring the cranberries, orange juice and zest, allspice, and sugar to a boil. Cook, stirring occasionally, until the cranberry skins begin to burst, 10 to 12 minutes. Reduce the heat to medium-low and cook until thickened and the liquid has reduced. Remove from the heat and set aside to cool. For the turkey: Blend the fresh herbs, salt, and pepper with 1 tablespoon oil and rub over the turkey breast. Heat a large saute pan over medium-high heat and add the remaining1 tablespoon oil. Sear the turkey breast until browned, reduce the heat, flip the breast, and add the chicken stock to fill the pan up to 1/4-inch. Cover the pan and cook until cooked through, about 20 minutes. Remove the turkey from the pan and keep warm. For the gravy: Place the turkey pan over medium heat, stir in the flour, and whisk until well blended. Add the chicken stock, thyme, and sage. Cook for 5 to 6 minutes until thickened. Strain sauce into a clean pan and whisk in the butter. Keep on low heat to keep warm. For the peas: Bring a saucepan of salted water to a boil. Blanch the peas and drain them. Pour out the water from the pan. In the same saucepan, melt the butter over medium heat. Add the flour, salt, and white pepper and whisk together until smooth, 1 to 2 minutes. Add the cream, reduce the heat to medium-low, and then add the cheese and peas, cooking until thickened and peas are softened, 10 to 12 minutes. For the potatoes: Peel and slice the potato on the bias. Heat the oil in a saute pan over high heat and heat until just about smoking. (It's important to have high heat so you get a good browning!) Add the potato slices to the pan and cook for 3 minutes on one side. Flip the potatoes. Season with salt and pepper. Stir in the chives. Turn off the heat. For plating: Plate the creamed peas in the center of the plate. Slice the turkey breast on the bias and place on top of the peas. Drizzle the cranberry sauce on the side of the peas. Spoon the gravy over turkey breast. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25306,"Roast Turkey Breast 1 (6 to 7-pound) turkey breast on the bone, rinsed and patted dry 1/4 cup unsalted butter, softened Aromatics and seasonings (recommended: garlic, fresh herbs, citrus zest, spices, etc.) Salt and freshly ground black pepper 2 stalks celery, cut into 2-inch pieces 2 small carrots, peeled and cut into 2-inch pieces 2 small onions, peeled and quartered Roast Turkey Breast Variations, recipes follow Instructions: Preheat the oven to 325 degrees F. In a small bowl, combine the softened butter with chosen aromatics and seasonings and salt and pepper.
Carefully lift the skin from the meat and rub half of the seasoned butter directly on the turkey breast. Rub the rest of the seasoned butter on the skin. Season the turkey generously with salt and freshly ground black pepper.
Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for about 2 hours or until an instant read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. The breast temperature will continue to rise as it rests. Carve the breast and serve with the pan juices. Roasting times for a turkey breast cooked in a 325 degrees F oven:
Unstuffed, a 2 to 3-pound turkey will cook from 1 1/2 to 2 hours.
Unstuffed, a 4 to 6-pound turkey will cook from 1 1/2 to 2 1/4 hours
Unstuffed, a 7 to 8-pound turkey will cook from 2 1/4 to 3 1/4 hours; if stuffed, it will cook in 3 to 4 hours.
Lemon and Thyme: Season the butter with 3 tablespoons fresh thyme leaves, 1 teaspoon lemon juice, and 1 teaspoon lemon zest. Honey Glazed: Season the butter with 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
Soy Ginger: Season the butter with 2 teaspoons minced fresh ginger, 2 teaspoons soy sauce, and 3 cloves garlic, minced. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25307,"Polly's Deviled Eggs 1 dozen eggs 2/3 cup mayonnaise-style salad dressing or mayonnaise 1/2 cup sweet pickle relish, squeezed of excess liquid 2 tablespoons prepared yellow mustard 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/4 to 1/2 teaspoon white pepper 6 drops hot pepper sauce Paprika, for garnish Instructions: Place eggs in large saucepan. Cover with cold water. Bring slowly to just under a boil. Then gently cook for 10 minutes. Carefully pour off the hot water and cover the eggs with ice water. Let stand for 15 minutes. Gently crack the eggs and peel under cold running water, starting from the large end. Cut the eggs in half lengthwise with a long thin knife. Remove the yolks and place in a medium bowl. Set the whites aside. Mash the yolks with a fork. Mix in the remaining ingredients, except paprika. If the filling is too thick, add a little more pickle juice or salad dressing. Spoon the filling into the hollowed-out whites. Sprinkle with paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25308,"Polenta Fries with Sesame-Ginger Yogurt Dip 1 tube precooked polenta (about 1 pound) 2 cups all-purpose flour
5 tablespoons canola oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Sesame-Ginger Yogurt Dip, recipe follows 1 cup Greek yogurt 1 tablespoon za'atar
1 teaspoon grated ginger
Zest and juice from 1 lime
1/4 teaspoon sesame oil
Kosher salt and freshly ground black pepper Instructions: Square off the sides of the polenta. Cut the rectangle into about 45 sticks (2 inches by 1/4 inch by 1/4 inch). Add the flour to a shallow baking dish or pie plate. Dredge the polenta sticks in the flour and shake off the excess. Heat the canola oil in a large nonstick skillet over medium heat. Line a baking sheet with paper towel. Cook the polenta fries in batches until golden brown on each side, 3 to 4 minutes. Remove to the prepared baking sheet to drain. Season with salt and pepper while hot. Serve with Sesame-Ginger Yogurt Dip alongside. Combine the yogurt, za'atar, ginger and lime zest and juice in a small bowl. Whisk in the sesame oil and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 25309,"Chicken Adobo 2/3 cup apple cider vinegar 1/4 cup soy sauce 2 tablespoons light brown sugar 1 teaspoon whole black peppercorns Large pinch crushed red pepper 4 garlic cloves, crushed 2 bay leaves 8 chicken drumsticks (2 1/2 to 2 3/4 pounds total) 1 scallion, thinly sliced Cooked rice, for serving Instructions: Put the vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaves and 1/2 cup water in a large re-sealable plastic bag. Close and shake to combine the ingredients and dissolve the sugar. Open the bag, add the chicken and reseal; shake to distribute the marinade around the chicken. Refrigerate for at least 2 hours or up to overnight. Adjust an oven rack to the top position and preheat the broiler. Line a baking sheet with foil. Pour everything from the bag into a large Dutch oven or pot and arrange the chicken in a single layer. Bring to a boil over high heat; cover, adjust the heat to low and cook, turning the drumsticks occasionally, until the chicken is tender and registers 165 degrees F in the deepest part of the leg, 25 to 30 minutes. Uncover the pot and transfer the chicken to the prepared baking sheet. Increase the heat and bring the remaining liquid in the pot to a boil. Cook until reduced and just slightly thinner than maple syrup, 7 to 9 minutes. Strain the sauce and discard the solids. Meanwhile, broil the chicken until browned in spots, turning once, 3 to 4 minutes per side. Transfer to a shallow bowl and pour the sauce over. Sprinkle with the scallions and serve with rice. ","[Syrah, Tempranillo, Garnacha, Barbera]" 25310,"Orange Curd 4 oranges, at room temperature 1 1/2 cups sugar 1/4 pound unsalted butter, at room temperature 4 extra-large eggs, at room temperature 1/2 cup freshly squeezed orange juice 1/8 teaspoon kosher salt 16 long stem strawberries, for dipping Instructions: Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced. Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined. Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate. Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25311,"Orzo with Sausage, Peppers and Tomatoes 1 red bell pepper 1 orange bell pepper 1 pound orzo pasta 3 cups chicken stock 3 cups water 1 tablespoon kosher salt 2 tablespoons olive oil 7 ounces (2 links) mild Italian turkey sausage, casings removed 1 clove garlic, minced 2 plum tomatoes, chopped 1/4 teaspoon red pepper flakes, optional 2 tablespoons chopped fresh flat-leaf parsley Salt and freshly ground black pepper 1/2 cup ricotta salata cheese, crumbled Instructions: Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside. In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes. Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 25312,"Green Peas with Cheese and Herbs 3 quarts water 1/2 teaspoon salt 1 pound fresh or frozen peas, approximately 3 cups 2 tablespoons red wine vinegar 1 tablespoon minced shallot 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 teaspoons chopped fresh mint leaves 2 teaspoons chopped fresh parsley leaves 4 ounces cheese (ricotta salata, fontina or Swiss), cut into 1/4-inch cubes Instructions: In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside. In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25313,"Avocado BLTs 1/2 pound bacon slices 4 plum tomatoes, halved lengthwise Kosher salt 1 whole-wheat baguette, cut into 4 pieces and split open 4 tablespoons extra-virgin olive oil 1 clove garlic Freshly ground pepper 2 avocados, halved, pitted and thinly sliced 1 cup frisee or other salad greens Instructions: Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate. Season the cut sides of the tomatoes with salt. Heat a grill pan over high heat. Brush the cut sides of the baguette with the olive oil and grill, cut-side down, until toasted, about 2 minutes. Rub the grilled sides with the garlic. Rub just the bottom halves of bread with the tomatoes until most of the juice is absorbed, then top with the tomato skins and season with salt and pepper. Layer the avocado slices on top of the tomatoes, then add the bacon and frisee. Close with the bread tops. Per serving: Calories 540; Fat 39 g (Saturated 7 g); Cholesterol 21 mg; Sodium 742 mg; Carbohydrate 37 g; Fiber 11 g; Protein 15 g
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25314,"Greek Burgers 2 tablespoons 50% less fat feta cheese 1 tablespoon low-fat plain yogurt or low-fat plain Greek yogurt 2 teaspoons fresh parsley 1/8 teaspoon lemon peel 1/8 teaspoon bottled minced garlic 1 Grillers? Original 1 whole wheat or multi-grain hamburger bun 2 thin slices cucumber 1 thin slice red onion 1 1/2 teaspoons black olives Instructions:

1. In a small bowl stir together feta cheese, yogurt, parsley, lemon peel and garlic. Cover and refrigerate until serving time.
2. Cook veggie burger according to package directions.
3. Serve veggie burger on bun topped with yogurt mixture, cucumber, onion and olives. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25315,"Homemade Ketchup 3 tablespoons vegetable oil 2 cups finely chopped onion 1 tablespoon chopped peeled ginger 4 cloves garlic, minced 2 teaspoons mustard powder 1/2 teaspoon ground allspice 1/4 teaspoon cayenne pepper 1/4 cup tomato paste Two 28-ounce cans whole peeled tomatoes 2 bay leaves 2/3 cup packed light brown sugar 1/2 cup apple cider vinegar 1 tablespoon molasses Kosher salt Instructions: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat. Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks. Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm. Peach-Curry Ketchup Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth. Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 25316,"Smoke Daddy's Brisket 1 part salt and 1 part ground black pepper One 15-pound brisket Instructions: Rub the salt and pepper mixture into the brisket. Smoke the brisket for 8 to 10 hours. Trim the brisket then slice and it's ready to serve. ","[Pinotage, Tempranillo, Syrah, Zinfandel]" 25317,"Tex-Mex Stuffed Zucchini 3 medium zucchini Kosher salt 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 1 jalapeno pepper, minced 1/2 teaspoon chipotle cl powder 1 cup grated muenster cheese 1 large tomato, finely chopped 3 tablespoons chopped scallions 3 tablespoons chopped fresh cilantro Sliced pickled jalapenos, for topping (optional) Instructions: Preheat the oven to 450 degrees F and line a baking sheet with foil. Halve 2 zucchini lengthwise; scoop out the seeds, leaving a 1/4-inch-thick shell. Chop the scooped-out zucchini flesh and transfer to a bowl. Grate the remaining whole zucchini on the large holes of a box grater; add to the bowl along with 1 teaspoon salt. Set aside 10 minutes, then squeeze out the liquid. Heat the olive oil in a skillet over medium-high heat. Add the garlic, minced jalapeno, cl powder and grated zucchini mixture; cook until tender, 4 minutes. Let cool, then stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes. Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos. ","[Malbec, Tempranillo, Garnacha, Barbera]" 25318,"Cowboy Chili and Baked Bean Pot 1 tablespoon vegetable oil 6 slices smoky bacon, chopped, optional 1 1/2 pounds coarse-ground sirloin 2 Idaho or russet potatoes, peeled and chopped 1 large onion, chopped 2 Fresno cl peppers, sliced 1 carrot, peeled and chopped 4 cloves garlic, chopped 2 tablespoons cl powder 1 large fresh bay leaf Kosher salt and freshly ground black pepper 1 (12-ounce) bottle beer 4 cups beef stock 1/4 cup thick Worcestershire sauce 1 (16-ounce) can baked beans 1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes Scallions, thinly sliced on an angle for topping Instructions: Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, cl powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently. Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal. Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 25319,"Traditional Gaelic Irish Steak with Irish Whiskey 2 (10-ounce) prime Irish sirloin steaks Salt, pepper, beef aromatics and bay leaf for seasoning 1 tablespoon chopped fresh herbs of own choice, plus more for sprinkling 2 glasses Irish whiskey 3 to 4 ounces melted butter 1 finely chopped large onion 3 large finely chopped fresh tomatoes 3 tablespoons tomato puree 1 cup fresh cream Chopped fresh parsley leaves, to garnish Instructions: Place the steaks into a marinating dish. Sprinkle with salt, pepper, beef aromatics, bay leaf, 1 tablespoon of chopped fresh herbs of own choice, 1 glass of Irish whiskey and 3 to 4 ounces of melted butter and allow to marinate in the refrigerator for 3 to 4 hours Remove steak from marinade and place on hot grill or pan, sealing both sides of the steak and cook to required taste. To make the Gaelic sauce use remaining marinade as a base and place in hot pan. Add 1 finely chopped large onion and allow to simmer until onions tender. Then add 3 large finely chopped fresh tomatoes, 3 tablespoons of tomato puree, sprinkling of herbs and allow to simmer for 5 to 7 minutes, stirring gently. Now add 1 cup of fresh cream and stir gently with wooden spoon for 3 minutes. Then add the steaks to the sauce and flambe with 1 glass of remaining whiskey. Remove steaks to 2 large platters, serve sauce generously from pan to platters and sprinkle with fresh parsley and selection of fresh vegetables of choice. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]

" 25320,"Provoleta 1 (1/2 pound) round slice provolone 2 tablespoons olive oil 2 teaspoons dried oregano 1 teaspoon crushed red pepper Sliced bread rounds, as an accompaniment Instructions: Heat a grill to 400 degrees F. Drizzle the cheese with a touch of oil. Place the cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Place cheese in a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately. Use small knives to spread cheese mixture on bread slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 25321,"Fresh Herb Pasta Salad 1 (8-ounce) package haricots verts (recommended: Earth Exotics) 1 (12-ounce) box tri-color rotini pasta 1 (12-ounce) jar roasted yellow peppers, cut into small strips 1 (12-ounce) jar roasted red peppers, cut into small strips 1/2 cup chopped mixed fresh herbs such as mint, basil, tarragon and marjoram 3/4 cup poppy seed salad dressing (recommended: Knott's) Instructions: Edible flowers, for garnish Bring a large pot of water to a boil. Add haricots verts and cook until crisp tender, about 3 minutes. Using a slotted spoon, transfer the haricots verts to a bowl of ice water to stop them from cooking. Return the pot of water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and let cool. In a large serving bowl, combine all ingredients, except edible flowers. Toss until ingredients are thoroughly coated with dressing. Garnish with edible flowers and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25322,"Creamy Orzo 3/4 cup freshly grated Parmesan Salt and freshly ground black pepper 1 pound orzo (rice-shaped pasta) 2 tablespoons olive oil 1 large shallot, finely chopped 1 garlic clove, minced 1 (14.5-ounce) can diced tomatoes, juices drained 1 1/4 cups whipping cream 1 cup frozen peas, thawed Instructions: Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25323,"Round 2 Recipe: Bread Pudding Nonstick cooking spray 1 egg 1 cup milk 1/2 teaspoon pumpkin pie spice 1/4 cup light brown sugar French Toast batter from French Toast with Brown Sugar Banana Syrup, recipe follows 4 slices reserved challah bread from French Toast with Brown Sugar Banana Syrup, cut into cubes, recipe follows Reserved Brown Sugar Banana Syrup, from French Toast with Brown Sugar Banana Syrup, recipe follows 2 tablespoons butter 1/2 teaspoon pumpkin pie spice 2 tablespoons molasses 1/2 cup brown sugar 1/2 cup water 2 bananas, cut into 1/2-inch slices 1 loaf challah 2 cups milk 3 large eggs 1/2 cup all-purpose flour 2 teaspoons vanilla extract 2 tablespoons light brown sugar 1/4 teaspoon salt Nonstick cooking spray Instructions: Spray 4 (7-ounce) ramekins with nonstick cooking spray. Place onto a baking sheet and set aside. In a large bowl combine egg, milk, pumpkin pie spice, brown sugar and French Toast batter. Whisk together until well blended. Add bread and mix so that all the bread is coated. Cover and let sit for 30 minutes to 1 hour in the refrigerator. Preheat oven to 325 degrees F. Evenly divide the bread and batter mixture among the 4 ramekins. Place in the preheated oven and bake for 30 to 40 minutes or until set. Serve warm and top with Brown Sugar Banana Syrup. For Syrup: In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water. Bring to a boil, add bananas then lower heat and let simmer for 3 minutes. Remove syrup from heat, cover and keep warm.* Serve over French toast. For French toast: Preheat oven to 400 degrees F. Slice bread into 12 slices. Reserve 2 slices plus the ends for the bread pudding Round 2 Recipe. Place remaining 8 slices on a baking sheet. Toast in oven for 3 minutes. Remove and lower oven temperature to 250 degrees F. In a large bowl whisk together the milk, eggs, flour, vanilla, brown sugar and salt. Spray a 12-inch skillet with nonstick cooking spray and place over medium heat. Working in batches of 4, dip the bread into the batter and soak both sides. Remove allowing excess to drip back into the bowl and place in the hot skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer the toast to a baking sheet fitted with a wire rack and keep warm in a 250 degree F oven. Repeat with remaining slices of bread.
Serve hot with Brown Sugar Banana Syrup. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 25324,"Salad of Marinated Watermelon and Sonoma Goat Cheese 16 large melonballer scoops watermelon (yellow or red) 2 tablespoons fresh squeezed orange juice 1 tablespoon olive oil 1/2 teaspoon chopped mint 2 ounces California goat cheese (room temperature) 2 ounces cream cheese 1 teaspoon minced garlic 1 teaspoon chopped chives 1 teaspoon chopped thyme 4 brioche croutons, about 1/2 inch thick 2 ounces assorted mixed greens 1/2 ounce aged balsamic vinegar Salt and white pepper Instructions: Watermelon Ingredients: Preparing the watermelon: Scoop watermelon balls out, and discard seeds. Place in small mixing bowl and toss with orange juice, olive oil, and mint. Set aside at room temperature. Take leftover scraps of watermelon and discard seeds. Place in blender and add small amount of white wine vinegar, to taste. Use this as a garnish on plate. Herb Goat Cheese Ingredients: Preparing the salad: combine cheeses, garlic, and herbs; mix well until all ingredients are combined. Season with salt and pepper. Place equal amounts on top of brioche croutons. Place crouton in the middle of each of 4 salad plates and set four watermelon balls on top of each crouton. Garnish with small amount of mixed greens tossed with balsamic vinegar. Drizzle some vinegar and watermelon puree on plate as garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 25325,"Cherry Clafoutis 2 tablespoons unsalted butter, thinly sliced, plus more for the dish 1 pound (2 cups) fresh cherries, pitted (or one 10-ounce bag frozen cherries, thawed and patted dry) 3 large eggs 1 1/4 cups half-and-half 1/2 cup 4% cottage cheese 1/2 cup plus 2 tablespoons granulated sugar 1/2 cup all-purpose flour Confectioners' sugar, for dusting Instructions: Preheat the oven to 375 degrees F. Butter an 11-inch-round baking dish and spread the cherries evenly over the bottom.
Whisk the eggs, half-and-half, cottage cheese, 1/2 cup granulated sugar and the flour in a medium bowl until combined. Pour the batter over the cherries, sprinkle with the remaining 2 tablespoons granulated sugar and scatter the sliced butter on top.
Bake until puffed and golden around the edges, about 40 minutes. Cool slightly, then dust with confectioners' sugar. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 25326,"Braised Pork Sandwich with Spicy Tomato Broth (Tortas Ahogadas) 6 tablespoons vegetable shortening, preferably trans-fat-free, or lard 2 pounds boneless pork butt, trimmed and cut into 2-inch cubes Salt and freshly ground black pepper 2 cloves garlic, unpeeled 3 whole black peppercorns 2 bay leaves 1 medium white onion, quartered 1 (15-ounce) can refried pinto beans, preferably organic 6 bolillo rolls* or 1 1/2 baguettes, cut into 6 pieces 3 cups Spicy Tomato Broth, warmed, recipe follows 6 Roma tomatoes, cored 2 cloves garlic 1 small white onion, quartered, cooked and peeled 1/2 teaspoon dried oregano, crumbled 1 dried cl de arbol, stemmed 2 tablespoons vegetable oil 3 cups chicken broth, preferably organic Salt and freshly ground black pepper Instructions: In a large, heavy skillet, heat the vegetable shortening over medium-high heat. Sprinkle the pork all over with salt and pepper. Sear the meat on all sides until golden brown, about 5 minutes per side. Carefully add 3 cups water, the garlic, peppercorns, bay leaf and onion. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and simmer until the meat is tender, about 25 minutes. Uncover and continue to cook until the liquid completely evaporates and the pork meat is browned, about 30 minutes. Meanwhile, warm the refried beans in the microwave or in a saucepan over low heat. Transfer the meat to a cutting board. Discard the garlic, peppercorns, bay leaf and onion. Thinly slice the pieces of pork. Cut each bolillo in half lengthwise, spread 2 tablespoons of refried beans on each bottom half and top with 1/4 cup pork. Put the other bolillo half on top. Serve in shallow bowls and drench each torta with the warm Spicy Tomato Broth. Combine the tomatoes, garlic, onions, oregano and cl in a blender and process until smooth. Heat the vegetable oil in a medium, heavy saucepan over medium-high heat. Transfer the tomato mixture to medium, heavy saucepan and add the chicken broth. Bring to a boil. Reduce the heat and simmer until bright red, about 10 minutes. Season with salt and pepper.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 25327,"Thai Basil Ice Cream with Beaumes de Venise Fruit Compote 4 cups milk (reduced with Thai basil to 2 cups yield) 2 cups Thai basil leaves 1/2 cup mint leaves 1 Tahitian vanilla bean, split lengthwise and scraped 1/2 pound sugar 3/4 cup egg yolks 2 cups heavy cream 1 small pineapple, peeled and 1/2-inch dice 2 mangoes, 1/2-inch dice 1 small strawberry papaya, 1/2-inch dice 1/2 cup Beaume de Venise wine (sweet muscat from Cotes du Rhone) Instructions: In a non-reactive saucepan, simmer milk with basil, mint and the vanilla bean and reduce 50%. If time is available, let herb steep in milk overnight. Strain out herbs and vanilla bean and heat with sugar. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the saucepan. On medium heat, whisk constantly for 2 minutes. Strain and cool in an ice bath. When mixture is cooled, add heavy cream. Spin base according to manufacturer's instructions. Do not overspin the base. Spinning should stop when a soft-serve consistency is achieved, about 8 to10 minutes. Place in freezer before serving.
For the Beaumes de Venise Fruit Compote: In a non-stick skillet, heat everything together and reduce by 20 percent. Fruit should be hot, but still tender-firm. PLATING In a pasta bowl, spoon the compote and top with 3 quenelles of ice cream. Serve immediately.
","[Riesling, Gewrztraminer, Moscato, Vin Santo]

" 25328,"Glazed Zucchini and Carrots 2 tablespoons extra-virgin olive oil 8 ounces carrots, julienned (about 4 cups) Kosher salt and freshly cracked black pepper
1 pound zucchini, julienned (about 4 cups)
1 tablespoon butter
1 tablespoon orange juice
Pinch sugar
1/4 cup chopped fresh chives Instructions: Place a large saute pan over medium-high heat. Add the olive oil and carrots to the pan and season with 1/2 teaspoon each salt and pepper. Cook, tossing occasionally, until the carrots are crisp-tender, about 8 minutes. Add the zucchini to the pan and cook until slightly softened, about 2 minutes. Stir in the butter, orange juice and sugar and cook for 1 minute more. Toss to coat all of the vegetables in the glaze. Remove from the heat and stir in the chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25329,"Katsudon 2 tablespoons soy sauce 1 tablespoon mirin
2 teaspoons sugar
1/2 teaspoon instant dashi powder, such as Ajinomoto\u2019s Hondashi (see Cook\u2019s Note)
1/4 onion, thinly sliced
One 4- to 6-ounce piece tonkatsu (fried pork cutlet), about 6-by-1/2-inches, cut crosswise into 1/2-inch-wide slices
1 large egg, beaten
1 heaping cup steamed white rice
1 scallion, thinly sliced
Shichimi togarashi, for serving, optional Instructions: Pour 1/2 cup water into an 8-inch skillet. Add the soy sauce, mirin, sugar and instant dashi powder and stir to combine. Bring to a simmer over medium heat. Add the onions and cover the skillet. Simmer, stirring once or twice, until they begin to soften, about 3 minutes. Lift the tonkatsu with a slotted spatula and transfer to the skillet. Hold the slices together so the cutlet maintains its shape. Cover and simmer until warm, about 1 minute. (If you\u2019re using just-cooked tonkatsu, you can skip this step.)
Reduce the heat to medium-low. Pour half of the beaten egg evenly in a thin stream around the pan and pour the remaining half across the tonkatsu. Cover and gently simmer until the eggs are just set, 1 to 2 minutes. (It\u2019s better to slightly undercook the eggs than to overcook them; they\u2019ll continue to set after they\u2019re removed them from the heat.)
Add the rice to a serving bowl. Tilt the skillet over the rice and carefully slide the contents, including the juices, over the rice, making sure the tonkatsu maintains its shape. Sprinkle with the scallions and shichimi togarashi, if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25330,"Quick Yogurt Sriracha Dressing 1 cup plain whole-milk yogurt 2 tablespoons sriracha
2 teaspoons honey
Zest of 1 lime plus 2 teaspoons lime juice
Kosher salt and freshly cracked black pepper
Instructions: Whisk together the yogurt, sriracha, honey and lime zest and juice in a small bowl. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 25331,"Goat Cheese Topped Veggie Burger 1/2 ounce chevre (goat cheese), softened (about 1 tablespoon) 1/2 teaspoon fat free milk 1 teaspoon chopped fresh rosemary 1/4 teaspoon chopped fresh thyme 1/8 teaspoon garlic salt 1 Morningstar Farms? Garden Veggie Patties? Veggie Burger 1/2 cup fresh baby spinach leaves 1 hamburger bun, split and toasted (about 1 1/2 oz.) Instructions: Creamy, tangy goat cheese loaded with fresh herbs makes an impressive, yet easy, burger topping.

1. In small bowl combine chevre, milk, rosemary, thyme and garlic salt. Set aside.
2. Micro-cook veggie burger according to package directions, except after turning burger, spread cheese mixture on top. Continue micro-cooking according to package directions.
3. Top bun bottom with spinach, burger and bun top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25332,"Turkey Mole Poblano 2 dried ancho chiles, stemmed and seeded 2 dried Anaheim chiles, stemmed and seeded 2 dried chipotle chiles, stemmed and seeded 1/4 cup golden raisins Hot water 1/4 cup whole almonds 1/4 cup sesame seeds 1 tablespoon whole black peppercorns 1 cinnamon stick, preferably Mexican, broken in pieces 1 tablespoon dried oregano, preferably Mexican 4 sprigs fresh thyme, leaves only 3 tablespoons extra-virgin olive oil 2 onions, sliced 3 cloves garlic, chopped 2 serrano peppers, stemmed and seeded 6 plum tomatoes, chopped 2 ounces bittersweet chocolate, preferably Mexican, chopped 1 lemon, juiced 2 turkey legs and thighs Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 2 cups chicken stock 1 onion, thinly sliced Shaved radishes, for garnish 1 lime, juiced Oaxacan Cheese, crumbled for garnish Cooked white rice, for serving Cilantro sprigs, for garnish Instructions: For the mole: Tear the ancho, Anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak until softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until the vegetables are soft, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the cl soaking liquid. Puree, adding more soaking liquid, as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen). Pour the lemon juice over the turkey in a large bowl and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the turkey on all sides Transfer the browned turkey to a plate, leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the turkey pieces to the pan. Simmer, covered, until the turkey is cooked through, about 20 to 25 minutes. Meanwhile, put the onion and radish slices into a serving bowl. Add the lime juice and remaining 2 tablespoons olive oil and season with salt, to taste. Mix well and sprinkle with the cheese. Serve the turkey over cooked white rice and the onion and radish salad. Garnish everything with cilantro leaves. Perfect White Rice... 2:1 ratio of water to rice... for perfect rice every time. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25333,"Buddhist Sour Soup 3 blocks tofu (about 1 pound) 1/4 cup tamarind pulp, dissolved in 1 cup hot water Scant 1/2 pound okra (approximately 2 cups) 5 cups water 3/4 cup fresh pineapple cut into 1/4-inch chunks 1 stalk bac ha (giant taro), cut into 1 1/2-inch lengths (optional) 3 tablespoons sugar 2 teaspoons salt 2 medium tomatoes, cut into wedges 1 teaspoon soy sauce 1/4 cup peanut or vegetable oil 1/2 cup chopped shallots 2 to 3 cups bean sprouts, rinsed and drained 12 leaves Asian basil, coarsely torn 6 sprigs rice paddy herb (ngo om, optional) 2 to 4 bird or serrano chiles, minced Instructions: For the soup, place the tofu blocks on a plate, place another plate on top, and weight with a jar or 14 to 28-ounce can. Let stand for 30 minutes. Water will be pressed out of the tofu as it stands; drain it off every 15 minutes or so. Cut the tofu into 1/2-inch cubes and set aside. Use your fingers to squeeze and press the tamarind to dissolve it completely and to squeeze the last of the pulp off any seeds and pith. Place a sieve over a small bowl and pour the tamarind water through. Discard any solids and set the liquid aside. If the okra is large, cut crosswise in 1/2 and cut off any tough tips, leaving the stems on. For the garnish, heat the oil in a small heavy skillet over medium-high heat. Add the shallots and cook until well-browned, then remove from the heat and set aside. To make the soup, place the tamarind liquid and the 5 cups water in a large nonreactive pot. Bring to a vigorous boil, then add the okra (if your okra is very fresh and tender, add it later, with the tomato wedges) and pineapple. Boil vigorously for 3 minutes, then add the bac ha, if using, the sugar, salt, and tomato wedges. Bring back to a boil, then add the tofu cubes and soy sauce and cook for 2 minutes. Taste and adjust the balance of seasonings if you wish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25334,"Zucchini-Tortilla Casserole (Pastel Azteca) Vegetable oil, for frying 12 corn tortillas 2 tablespoons vegetable oil 2 cloves garlic, chopped 1 small white onion, chopped 2 large tomatoes, boiled 30 seconds, peeled, and pureed (to yield 2 cups) 3 tablespoons unsalted butter 4 1/2 cups chopped zucchini (from 3 large zucchini) 1 1/2 cup fresh corn off the cob (from 1 ear) 3 poblano chiles charred, seeded, deveined, and chopped Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Nonstick cooking spray 3 cups shredded Oaxaca cheese, or Monterey Jack 3/4 cup Mexican crema or creme fraiche Instructions: Preheat the oven to 350 degrees F.
In a large heavy saute pan, add enough oil to come 2 inches up the sides of the pan. Heat the oil on medium-high heat. When hot, work in batches and quickly fry the tortillas for about 10 seconds on each side (they should still be pliable). Remove the tortillas from the heat and drain on a paper-towel-lined plate.
In a medium saute pan over medium heat, heat 2 tablespoons vegetable oil and add the garlic and onion. Saute until the onion is translucent, about 3 minutes. Add the tomato puree. Cook for 10 minutes and turn the heat off.
In a separate large saute pan over medium heat, melt the butter. Add the zucchini and corn. Cook for 2 minutes, and then add the chopped poblano chiles. Add 1/2 cup water to the mixture and cook for 4 more minutes. Season with salt and pepper.
Spray a 9-by-13-inch baking dish with a nonstick cooking spray. Cover the bottom with about 4 tortillas. Add 1/2 cup of the tomato mixture on top of the tortillas. Top with 1 1/2 cups of the zucchini mixture. Add 1 cup of the cheese. Drizzle with 1/4 cup of Mexican crema. Sprinkle the first layer with some salt and pepper. Start on the second layer with the tortillas, then the tomato, zucchini, cheese and Mexican crema. Again sprinkle with some salt and pepper. Repeat for a third time, to finish off a third layer. Place the casserole into the oven until the cheese is melted, 10 to 15 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 25335,"Sheet Pan Baked Feta with Summer Vegetables 1/2 cup balsamic vinegar 1 sprig fresh rosemary plus 2 tablespoons leaves
1 tablespoon honey
Kernels from 4 ears sweet corn
8 baby bell peppers, stemmed, halved and seeded
1 medium zucchini (about 8 ounces), cut into 1/2-inch chunks
6 scallions, trimmed and cut into 2-inch lengths
1/4 teaspoon crushed red pepper flakes
Kosher salt
4 tablespoons extra-virgin olive oil
12 ounces feta, cut into 1/2-inch-thick slabs
1 cup fine bulgur
8 cups torn inner escarole leaves or baby spinach
Instructions: Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F. Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25336,"Mess of Mushrooms 1 pound cultivated, shiitake, or portobello mushrooms (choose one or several types) 1/2 cup chicken broth, optional for braising stems 4 tablespoons olive oil or butter 1/4 cup minced shallots Salt and freshly ground black pepper 2 tablespoons chopped fresh herbs like parsley or tarragon, optional Instructions: Trim mushroom stems. If you are using shiitakes or portobellos and stems are not too tough, separate stems from caps and cut stems into thin slivers. First braise them in broth for 10 minutes before sauteing to tenderize stems. Keep caps whole or coarsely slice. If using cultivated mushrooms, simply trim 1/4-inch off of bottom stem; wipe caps with damp cloth of brush and slice coarsely. Heat oil or butter in large wide skillet and saute shallots for a minute. Add mushroom slices or mushroom caps and saute just over high heat until browned. (If appropriate, add stems and broth and evaporate over high heat.) Season to taste with salt and pepper and add herbs if you wish. To serve spoon over grilled chicken; use as base for tortellini soup or pizza topping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25337,"Simple Vegetable Medley 1 1/2 cups broccoli florets 1 1/2 cups cauliflower florets 3/4 cup green beans, cut into 1-inch pieces 2 medium carrots, thinly sliced 1 medium red bell pepper, cut into 1-inch julienne strips 1/2 cup sliced fresh mushrooms 1/2 cup Filippo Berio Extra Virgin Olive Oil 2 tablespoons red wine vinegar 1/4 cup chopped scallions 1/4 teaspoon dried thyme leaves Instructions: Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender. Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix. In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve. Recipe provided by Low Cholesterol Olive Oil Cookbook ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25338,"Lemongrass Coconut Shrimp and Noodles Parchment Packs 4 ounces rice vermicelli 4 cups baby spinach 2 medium carrots, peeled and grated on the large holes of box grater (about 1 cup) 1/2 cup Thai-style canned coconut milk 1 1/2 teaspoons Thai red curry paste 1 teaspoon fish sauce 1 clove garlic, finely grated Freshly grated zest of 1 lime and 1 teaspoon lime juice, plus wedges for serving 3/4 teaspoon light brown sugar Kosher salt 1 pound large shrimp, peeled and deveined 2 stalks lemongrass, quartered lengthwise Instructions: Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book, then place 2 each on 2 rimmed baking sheets. Place the noodles in a large bowl and cover completely with warm water. Let sit for 5 minutes to soften, then drain well. Dry the bowl and return the noodles to it. Add the spinach and carrots and set aside. Whisk the coconut milk, curry paste, fish sauce, garlic, lime zest and juice, and brown sugar together in a medium bowl. Transfer 1/4 cup of this marinade to the noodles, season with 1/8 teaspoon salt and toss to coat. Add the shrimp to the remaining marinade and toss to coat.
Divide the noodles and vegetables among the 4 sheets of parchment, placing on one side of the fold. Drizzle each serving with 2 tablespoons water. Top with the shrimp and drizzle with the remaining marinade. Smash the lemongrass with a mallet or other heavy item; place 2 pieces in each parchment pack. Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment pack puffs, about 12 minutes; the shrimp should be cooked through. Transfer each pack to a plate. Avoiding the hot steam, carefully cut open each pack and discard the lemongrass stalks. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25339,"Sweet and Tangy Frozen Yogurt Sundae 1 pound frozen cherries 1/2 cup sugar 1 lemon, juiced 1/4 teaspoon lemon zest 1 pint store-bought frozen yogurt Candied ginger, recipe follows, for garnish 1 cup water 1 1/2 cups sugar 1/2 cup peeled and thinly sliced ginger Instructions: In a medium saucepan over medium heat add the cherries, sugar and lemon juice.
Cook until reduced and the liquid is slightly syrupy, about for 8 to 10 minutes. Stir in the lemon zest and remove from the heat. Scoop the frozen yogurt into 4 serving dishes and top with the syrup. Garnish with candied ginger and serve. Line a cookie tray with parchment paper.
Combine 1 cup of water and 1 cup of sugar in a medium saucepan over medium heat. Bring to a boil and add the ginger. Cook for about 5 minutes, then remove the ginger to the cookie tray. While hot, add 1/4 cup of the sugar and toss together. Separate the ginger slices and sprinkle with the remaining 1/4 cup sugar. Cool before using. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 25340,"Kung Pao Chicken Wrap 1 whole wheat tortilla (8 inch) 1 Tbsp. KRAFT SANDWICH SHOP Hot & Spicy Flavored Mayonnaise 1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice, cut in half 6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast 4 thin cucumber slices 1/4 cup shredded carrots 1 Tbsp. cilantro leaves 2 Tbsp. drained canned pineapple tidbits 2 tsp. chopped PLANTERS COCKTAIL Peanuts Instructions: SPREAD tortilla with mayonnaise; top with remaining ingredients. FOLD in opposite sides of tortilla, then roll up burrito-style. Serving Suggestion: Serve with a piece of fresh fruit and glass of fat-free milk to round out the meal. Variation: For milder flavor, prepare using KRAFT Real Mayo Mayonnaise and a KRAFT DELI DELUXE Process American Cheese Slice. KRAFT DELI DELUXE Process Jalapeno American is a pasteurized process American cheese with jalapeno peppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25341,"Healthy Air Fryer Falafel 8 ounces dried chickpeas, soaked in cold water at least 12 hours and up to 24 hours, or one 15-ounce can chickpeas 1 cup fresh parsley leaves with stems, plus extra for serving 1/2 cup fresh cilantro leaves with stems 1/4 cup fresh mint leaves 3 cloves garlic 2 scallions, white and green parts roughly chopped 2 tablespoons chickpea flour or all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 lemon, juiced 1 large egg white Kosher salt and freshly ground black pepper 1 1/2 teaspoons baking powder Olive oil cooking spray, for your hands and the falafel 1/2 cup tahini Pinch of paprika 1 clove garlic, grated 1 lemon, juiced Kosher salt and freshly ground black pepper 3 whole-wheat pitas 1 heart romaine, coarsely chopped 2 plum tomatoes, sliced 1 Persian cucumber, thinly sliced Harissa or other hot sauce, for drizzling, optional Instructions: For the falafel: Drain the chickpeas well and spread them out on a towel-lined baking sheet to dry completely. Pulse the parsley, cilantro, mint, garlic and scallions in a food processor until roughly chopped and combined. Add the chickpeas, flour, cumin, coriander, cayenne, lemon juice, egg white, 2 teaspoons salt and a few grinds of black pepper and pulse until the mixture is a well-combined coarse meal but not smooth or mushy. Refrigerate 15 minutes, then stir in the baking powder. Spray your hands with olive oil cooking spray. Scoop the chickpea mixture into 18 balls (about 2 tablespoons each), flattening the balls slightly with your hands to create thick patties. Spray both sides of the patties with olive oil spray. Arrange the patties in a single layer in the basket of a 6-quart air fryer, in batches if necessary, and cook at 400 degrees F, flipping halfway, until golden and crisp, 12 to 15 minutes (see Cook\u2019s Note). For the tahini sauce: Whisk together the tahini, paprika, garlic, lemon juice, 1 teaspoon salt, a few grinds of black pepper and 1/3 cup water. Adjust with additional water, if needed, for desired consistently. For serving: Cook the pitas in the air fryer at 300 degrees F until warmed through, about 5 minutes. Slice each pita in half and gently open up the pockets. Fill the pita halves with 3 falafel balls each, lettuce, tomato, cucumber, tahini sauce and a drizzle of harissa, if using. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 25342,"Mediterranean Squid (calamari) filled with Shellfish, Saffron Risotto and Ink Sauce 1/2 cup white wine 1 pound mussels, scrubbed and de-bearded 1 pound clams, scrubbed 1 cup cooked, diced lobster meat 3 1/2 ounces crabmeat Salt and freshly ground black pepper Pinch saffron 14 ounces squid bodies, cleaned 1 onion, chopped fine 1 tablespoon chopped garlic 1 tablespoon chopped fresh thyme leaves 4 units squid ink 1/2 cup cream Fresh herbs, as garnish Instructions: Shellfish bouillon: Add the white wine to a saucepan and bring to a boil. When the white wine is boiling, add mussels, clams, and water to just cover, then cook until the shellfish open, about 5 to 8 minutes. Drain and reserve both the water and the shellfish. Remove the mussels and the clams from their shells - keep them separate. Discard the shells. Roughly chop the mussels and clams and combine with the lobster and crabmeat. Season with salt and pepper. Add the saffron to the warm shellfish bouillon and bring to a simmer. Fill the squids (cleaned) with the lobster mix and add to the simmering bouillon. Cook for 5 minutes, then remove the stuffed squids and set aside. Reserve the bouillon. Sauce: In a large skillet, saute the onion, garlic, and thyme until soft, about 5 minutes. Add the reserved shellfish bouillon, squid ink and cream. Boil down until reduced by 1/3, about 10 minutes. Strain onto a small pot, then boil the sauce for another 10 minutes. Serve the stuffed squid with the cream sauce and garnish with fresh herbs. ","[Chardonnay, Vermentino, Gruner Veltliner, Albari?o]

" 25343,"Breaded and Butterflied Veal Chop over a Mushroom Polenta with Broccoli Rabe 1 (12-ounce) veal chop, butterflied 1 cup heavy cream 1/4 cup grated Asiago 3 eggs 1 cup seasoned bread crumbs 1/4 cup extra-virgin olive oil Broccoli Rabe, recipe follows Mushroom Polenta, recipe follows 1 bunch broccoli rabe 1/4 cup extra-virgin olive oil 3 cloves garlic, crushed 1/2 teaspoon crushed red pepper Pinch salt and pepper 3 cups chicken stock 1/4 cup heavy cream
Pinch salt and pepper 1 cup polenta 1/2 cup Asiago
1/2 cup oyster mushrooms 1/2 cup water Instructions: Preheat oven to 350 degrees F.
Combine heavy cream, eggs, and cheese, and whisk until well blended. Place veal chop in mixture and let stand for 30 minutes. In separate bowl place bread crumbs then place veal chop in bread crumbs coating entire veal chop. In a non-stick pan, add olive oil and heat on medium. When the oil is hot, place the veal chop in the pan and brown on both sides. Place browned veal chop in the oven for 15 minutes for medium doneness.
To Plate: Place soft polenta on center of plate, then Broccoli Rabe off center and then veal chop -- drizzle with some extra virgin olive oil. Blanch the broccoli in boiling water for 1 minute, then place in a cool water bath. In a hot saute pan add extra virgin olive oil, crushed red pepper, and garlic. Saute until garlic is golden brown, about 1 minute. Then add blanched broccoli rabe, salt, and pepper and cook until the broccoli is tender, but still crunchy.
Combine the chicken broth and cream in a heavy saucepan and bring to simmer. Add salt and pepper. Whisk in the polenta very slowly over low heat for about 10 minutes. Whisk in cheese, then fold in mushrooms -- if not serving immediately, reheat by adding water and bringing back to a simmer.
","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 25344,"Spicy Crab Boil BBQ Chicken with Cajun Barbeque Sauce 1/2 cup green onions, chopped 2 whole chickens, cut into pieces 1 cup spicy crab boil spice mix Garlic powder 2 cups Cajun barbeque sauce 1/2 cup fresh parsley, chopped Instructions: In a large stock pot, bring 1 gallon of water and 1/4 cup of the green onions to a boil. Add crab boil, mix and reduce heat to a slow boil or simmer. Add all chicken pieces and continue to simmer for 8 to 10 minutes. Turn off heat and allow the chicken to soak for 5 to 15 minutes. Strain water. Place chicken on a large tray. Season with a light coating of garlic powder, to taste, and parsley and rub into meat. Place all chicken pieces on grill. Baste chicken with generous portions of sauce, repeat if necessary. Grill until the chicken skin is crispy. This dish is delicious if you have a taste for red pepper and something cold to drink nearby. However, if you are not a fan of peppery foods, I would not suggest this dish for your table. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 25345,"Chicken Noodle Soup Extra-virgin olive oil 3 cloves garlic, smashed 2 large carrots, chopped 1 medium onion, chopped 2 ribs celery, sliced 1 bay leaf 4 fresh thyme sprigs 3 quarts low-sodium chicken broth 5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish 4 black peppercorns Kosher salt Grated Parmigiano-Reggiano, for garnish 1 medium onion, diced Olive oil 6 links organic chicken-apple sausage meat 1 egg 1 teaspoon fresh thyme leaves 1 handful fresh parsley leaves 1/4 cup grated Parmigiano-Reggiano 2 pounds frozen cheese tortellini, store bought Kosher salt and freshly ground black pepper Instructions: For the soup: Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini. For the meatballs: Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown. Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25346,"Mother's Son Rueben 2 slices Russian rye bread Butter 5 ounces corned beef 2 1/2 ounces sauerkraut 2 slices swiss cheese Russian Dressing Deli mustard Instructions: Preheat a grill. Butter 2 slices of rye bread. Place the bread, buttered side down, on the grill and cook until bread is toasted. Place corned beef on the grill and top with sauerkraut and swiss cheese. Steam all together on the grill. Then when your bread is good and grilled, assemble together. Serve it with Russian Dressing and deli mustard.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 25347,"HG Hot Couple: Sassy 'n Steamy Artichoke with Salsa 1 large artichoke 3 tablespoons salsa Instructions: Cut the stem off the artichoke and remove the small, tough leaves at the base. Slice an inch off the top of the artichoke and, if you like, trim the tips of the leaves with kitchen shears (if you've got 'em). Place the artichoke in a large microwave-safe bowl, base down, and add about 1/2 inch of water to the bowl. Cover it and microwave for 6 to 8 minutes. Let it stand for 1 to 2 minutes before uncovering. The leaves should detach easily from the artichoke. Drain the water and allow it to cool slightly. Serve your steamed 'choke with salsa. Here's the 1-2-3 on how to eat it:

1. Pull off a leaf and dip the base in salsa.
2. Place the base in your mouth, dip side up, and gently close your teeth around it.
3. Scrape it along your top teeth to consume the soft, delicious part (YUM!), and then discard the leaf. Now repeat! And when all the leaves are gone, scoop out and discard the thistle-like choke, and enjoy the artichoke bottom (the BEST part)! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25348,"Hangop 6 cups buttermilk 1/4 cup granulated sugar 1/2 cup crushed pineapple, chilled 2 tablespoons Kirsch 1/2 cup frozen raspberries, crushed, sieved, chilled Instructions: Pour buttermilk into cheesecloth bag. Hang from rod over large bowl and let drip for 6 hours. After 6 hours, squeeze as much of the cream as possible out of the bag. Discard watery liquid collected in bowl. To cream mixture remaining, add sugar and stir well. Add pineapple and pour into chilled glasses. Add Kirsch to mashed raspberries and pour into jug. Before serving, pour raspberry puree into middle of hangop in glasses to resemble a bullet hole ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 25349,"Banana Cupcake with Spiced White Chocolate Glaze Nonstick cooking spray, for spraying liners 1 2/3 cups cake flour
   1 teaspoon baking powder
   1/2 teaspoon baking soda
   Pinch salt
   4 ounces (1 stick) unsalted butter, at room temperature
   1 1/4 cups sugar
   3 very ripe medium bananas (about 1 cup mashed)
   1 teaspoon vanilla extract
   2 eggs
   1/3 cup buttermilk
   2/3 cup heavy cream 1/4 teaspoon anise 1/4 teaspoon ground cardamom
   12 ounces white chocolate, finely chopped
   Instructions: For the cupcake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray. In a medium mixing bowl, sift together the cake flour, baking powder, baking soda and salt and set aside. In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar. Add the bananas and beat until smooth. Mix the vanilla extract and eggs into the banana mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute. Add the dry ingredients and buttermilk to the banana mixture in three parts, alternating between the dry and wet ingredients. Scrape down the sides of the bowl and beat for 30 seconds between each addition. Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool. For the white chocolate ganache: In a microwave-safe bowl, microwave the heavy cream, anise and cardamom in 30-second intervals until hot but not boiling. Add the white chocolate and stir gently using a rubber spatula until the chocolate is melted and the mixture is smooth. To assemble, dip the cooled cupcakes in the melted white chocolate ganache. (For a thicker frosting, cool the ganache and beat with a hand mixer until light and fluffy. Using a pastry bag fitted with an open tip, frost the cupcakes with the beaten ganache.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25350,"Walking S'Mauros 1 jar hot fudge 1 cup mini marshmallows
4 small bags mini graham crackers
Instructions: Heat up the hot fudge in a microwave or a pot of boiling water. Pour 1/4 cup of marshmallows into each bag of graham crackers. Next, drizzle in some hot fudge, immediately close each bag, give it a shake and leave closed for a minute so the heat from the fudge can melt the marshmallows. Open and eat with a spoon. ","[Chardonnay, Riesling, Moscato, Merlot]" 25351,"Raspberry and Pastry Cream Filled Puff Pastry 1 vanilla bean 1 quart milk 1 lemon rind 8 large egg yolks 2 cups sugar 1/2 cup all-purpose flour 2 pounds raspberries 1 box puff pastry, defrosted Instructions: To make pastry cream: Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean. In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool. Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool. Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 25352,"Taralli Dolci di Pasqua 5 1/2 cups all-purpose flour 1 1/2 tablespoons baking powder 6 eggs 1 cup sugar 1 1/2 sticks unsalted butter, melted 1 1/2 tablespoons vanilla extract 3 cups confectioners' sugar 4 tablespoons water 1 tablespoon lemon juice 1 teaspoon vanilla extract Multi-colored nonpareils, optional 3 cookie sheets or jelly roll pans covered with parchment paper Instructions: Preheat oven to 350 degrees and set racks in upper and lower thirds. For the dough, combine the flour and baking powder, stirring well to mix. Whisk the eggs in a bowl, then whisk in all the remaining ingredients in order. Fold in the flour mixture. Turn dough out on a floured surface and knead lightly to mix. Separate into 16 equal pieces. Roll each to an 8-inch rope, then into a circle. Place 5 or 6 on each pan. Bake the taralli about 30 to 40 minutes, or until well puffed and deep golden. Cool on racks. For the icing, combine all ingredients in a saucepan and heat gently until lukewarm. Brush over the tops of the cooled cookies. Sprinkle with multi-colored nonpareils, if desired. ","[Prosecco, Moscato, Lambrusco, Vin Santo]" 25353,"Green Goddess Dip 1 ripe avocado, halved, pitted and peeled 2 scallions, green and white parts, coarsely chopped 1/4 cup fresh tarragon 1/4 cup fresh parsley 3 tablespoons white vinegar 3/4 cup buttermilk Salt Vegetable sticks, for dipping Instructions: Place the avocado, scallions, tarragon, parsley, vinegar, buttermilk and 1/2 teaspoon salt in a blender; puree until smooth. Serve with vegetable sticks. Photograph Ngoc Minh Ngo ","[Chardonnay, Sauvignon Blanc, Riesling]" 25354,"Pineapple Keg 1 large pineapple One 15-ounce can coconut cream 1/2 cup orange juice 3/4 cup white rum Instructions: Slice off the top of the pineapple and set aside. Use a pineapple corer to remove the flesh of the fruit and transfer to a bowl. Use an apple corer to make a hole for the keg tap about 2 inches from the bottom; insert the tap. Freeze the hollowed-out pineapple for 2 hours. Add 2 cups of the cut-up pineapple flesh to a blender along with the coconut cream and orange juice. Blend until smooth. Pour into the hollowed-out pineapple, then stir in the white rum. Replace the top of the pineapple and serve. ","[Mauzone, Moscato, Vinho Verde, Cava]" 25355,"Island Bread Pudding 1 pound Hawaiian Bread, cut into 1-inch cubes (recommended: King's) 1 cup pineapple chunks (recommended: Dole) 1 (7-ounce) bag dried tropical fruit trio (recommended: Sun Maid) 1 (12-ounce) can coconut milk (recommended: Thai Kitchen) 1/4 cup dark rum (recommended: Myers's) 1 cup pineapple-coconut nectar (recommended: Kern's) 1 cup brown sugar (recommended: C and H) 3 large eggs 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 2 tablespoons butter, cut into small pieces Instructions: Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray. In a large bowl, combine bread cubes, pineapple, and dried tropical mix. In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated. Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25356,"Corn Fritters with Roasted Garlic and Parsley Dipping Sauce Canola or corn oil, for frying 3/4 cup milk 4 ounces butter 1 cup self-rising flour 4 eggs 1 1/2 cups fresh corn kernels 1 1/2 teaspoons salt 1/2 teaspoon ground white pepper Roasted Garlic and Parsley Dipping Sauce, recipe follows Chopped parsley, for garnish 1/4 cup chopped parsley 2 tablespoons roasted garlic (about 6 cloves) 1 cup sour cream 3 ounces goat cheese 1 to 2 teaspoons finely chopped jalapeno Salt and white pepper Instructions: Fill a deep pan or deep-fryer with oil 3 to 4-inches deep, and heat oil to 365 degrees F. In a medium saucepan, bring milk and butter to a boil. Add flour, and beat with a wooden spoon until it pulls away from the sides of the pan. Off heat, beat in eggs one by one until each one is completely incorporated. Fold in corn and season with salt and pepper. Drop into hot oil using a small ice cream scoop or piping bag. Let fritters cook for 3 minutes or until lightly browned and crispy. Drain on paper towels. Serve with the Roasted Garlic and Parsley Dipping Sauce. Garnish with chopped parsley. Place everything in blender or food processor and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25357,"Pasta Primavera 1 pound dried rotini (corkscrew) or penne pasta 5 tablespoons butter 2 cups chopped red onions 1 cup chopped red bell pepper 2 teaspoons salt, plus more for the pasta water 1 teaspoon freshly ground black pepper 1 1/2 tablespoons minced garlic (about 5 cloves) 1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups) 2 cups broccoli florets, blanched 2 cups frozen mixed peas and carrots 1 cup diced canned tomatoes, with juices 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving 1/2 cup thinly sliced fresh basil, optional 1/3 cup extra-virgin olive oil Instructions: Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside. While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes. Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25358,"Chicken Liver and Shiitake Custard with Edamame Sauce 1/2 pound fresh chicken livers 5 egg yolks 1 cup heavy cream 1 cup chopped, Sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots) 2 tablespoons chopped chives 1/2 cup edamames 1 tablespoon white truffle oil Salt and white pepper to taste 1 tablespoon canola oil 1 medium yellow onion, rough chopped 1 tablespoon minced garlic 2 cups chicken stock or low-sodium canned 1 cup edamames 1 cup spinach leaves 2 tablespoons butter, cold and in pieces Juice of 1 lemon Salt and black pepper to taste Instructions: Set up a steamer. Place livers and eggs in a food processor. Mix and add the cream while motor is running. Season. Pour mix into a large mixing bowl. Fold in mushrooms, chives, edamames and truffle oil. Cook a little bit in the microwave to check seasoning. Ladle mix into rice bowls. Place in the steamer for 25-30 minutes or until custards are set. EDAMAME SAUCE: In a hot sauce pan, coat with oil and soften onions and garlic, about 3 minutes. Season. Add chicken stock and bring to a boil. The stock should taste salty, like pasta blanching water. Add the edamames and cook until soft, about 15 minutes. Do not over cook for they will darken. Check often. During the last minute, add the spinach. Immediately transfer to a blender and blend at high speed. Add the butter, blend and check for seasoning. Mix in the juice and reserve hot. PLATING Place bowl on doiled plate. Ladle sauce on top of hot flan to completely cover. Drizzle with a little truffle oil. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 25359,"Teriyaki Sesame Chicken Skewers 15 ounces teriyaki sauce (no more than 2 grams sugar per serving) 6 tablespoons sesame oil 1/4 teaspoon minced garlic 1 lemon, juiced 1 tablespoon sugar substitute (recommended: Splenda) 2 pounds boneless, skinless chicken thighs 1 tablespoon sesame seeds, toasted 1 cantaloupe half filled with melon balls, optional Instructions: Soak bamboo skewers in water for 1 hour to keep from burning later. Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour. Preheat oven to 375 degrees F. Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. Serve by sticking skewers straight out of the side of a cantaloupe half filled with melon balls, if desired. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 25360,"Spicy Chicken and Onion Quiche 1 3/4 cups all-purpose flour, plus more, for dusting 2 tablespoons sugar 1/2 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold 4 teaspoons cider or white vinegar 1/3 cup ice water, plus more, if needed 1 tablespoon olive oil 1 cup sliced onion Kosher salt 3/4 cup shredded pepper jack 1/2 cup shredded cooked chicken 1 1/4 cups half-and-half 3 large eggs 1/4 teaspoon chipotle cl powder Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh dill Instructions: For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour. Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes. Preheat the oven to 375 degrees F. Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling. For the filling: Set a medium skillet over medium-high heat and add the olive oil. Add the onions and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes. Sprinkle the onions evenly into the crust. Combine the pepper jack and chicken in a medium bowl and sprinkle in an even layer over the onions. For the custard: Whisk together the half-and-half, eggs, chipotle cl powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill. Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 25361,"Chicken Tonette 2 cups plain lowfat yogurt 1 tablespoon tomato paste 1/3 cup mint leaves, chopped 1/3 cup cilantro leaves 2 teaspoons minced garlic, or 1 clove grated 1/2 fresh lime, juiced 1 teaspoon curry powder 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon black pepper 3 (4-ounce) pieces chicken diced into 1-inch cubes 1 pineapple, cored, peeled and cut into 1-inch pieces 1 large red onion, cut into 1-inch pieces Black Beans, recipe follows Instructions: In a large bowl combine all ingredients except the chicken, pineapple, and red onion, and mix until evenly combined. Separate the mixture in half, placing one half into a re-sealable bag with the chicken. Marinate this overnight in the refrigerator. Optional: Skewer chicken, onion, and pineapple for presentation. Keep the remainder of the marinade in the refrigerator. On a non-stick grill pan, over high heat spray a little olive oil to coat the pan. Place the marinated chicken onto the hot pan. Brown the pieces on all sides. To the same pan, add the onions and pineapple. Once the onions have softened remove both the onions and the chicken and reserve. Continue to cook the pineapple until it has caramelized on both sides. Remove to a plate with the chicken and onions. Black Beans and Rice: 2 cups long grain white rice 3 1/2 cups low sodium/low fat chicken stock 1 teaspoon turmeric 1 teaspoon chili powder 2-3 tablespoons marinade from Chicken Tonette 1 can black beans, drained Place rice, stock, turmeric, and chili powder into a large microwave safe bowl or measuring cup. Microwave on high for 10 minutes and on medium for an additional 15 minutes. Remove from microwave and fluff rice with a fork. Stir in marinade and black beans. Serve with Chicken Tonette.
Yield: 6 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 25362,"Slow-Cooker Carnitas with Avocado Crema 4 pounds boneless pork shoulder, cut into 2-inch cubes, with fat cap scored 1 tablespoon chipotle powder
Kosher salt
3 cloves garlic, smashed
2 cinnamon sticks
1 yellow onion, quartered
1/2 cup orange soda
1/4 cup vegetable oil
Zest and juice from 1 large orange Corn tortillas, for serving Avocado Crema, recipe follows 1 cup diced white onion
1/2 cup chopped fresh cilantro
8 serrano peppers, charred on a grill, optional
2 to 3 limes 1/2 cup sour cream
1/2 cup fresh cilantro leaves 1 tablespoon honey
1/2 teaspoon ground cumin
1 ripe avocado, chopped
Kosher salt and freshly ground black pepper
Instructions: Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours. Preheat the oven to broil. Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes. Serve with corn tortillas, Avocado Crema, diced white onion, cilantro and charred serrano if desired. Zest and juice 2 of the limes and add to a food processor. Add the sour cream, cilantro, honey, cumin and avocado and process until smooth. If the mixture is too thick, thin it out with the juice of the remaining lime or some water. Season with salt and pepper. If not using the crema right away, cover with plastic wrap pressed on top to keep it from browning. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 25363,"Crispy Chocolate Chip Cookies 1 1/3 cup all-purpose flour 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup unsalted butter, room temperature 3/4 cup super-fine sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 1/2 cups semi-sweet chocolate chips
Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, salt, and baking soda in a medium bowl. In a large bowl, beat the butter and sugar with a hand held mixer until light and fluffy, about 4 to 5 minutes. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the butter mixture, to make a soft dough. Stir in the chocolate chips. Spoon a heaping tablespoon of dough onto the prepared baking sheets, spacing them about 3-inches apart, (a standard pan can accommodate about 6 cookies). Bake the cookies until brown around the edges, about 12 to 14 minutes. Transfer to a rack to cool. Repeat with the remaining dough. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25364,"Double Dipped Spicy Chicken Vegetable oil, for frying 1 1/2 cups flour 1 teaspoon paprika, 1/3 palmful 1 teaspoon poultry seasoning 1/4 teaspoon cayenne pepper, eyeball the amount 1/4 teaspoon allspice, eyeball the amount 1 cup buttermilk 1 pound boneless, skinless chicken thighs 1 pound chicken breast tenderloins Salt and pepper Instructions: Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready. Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour. Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour. Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket. ","[Zinfandel, Tempranillo, Syrah, Malbec]" 25365,"Pan di Spagna Birthday Cake with Gelato Gusto Carrara 1 cup sugar 5 large egg yolks 2 cups milk 1 vanilla bean, split and scraped 2 tablespoons vegetable oil 3/4 cup chocolate-hazelnut spread, such as Nutella 1/2 cup paillete feuilletine (see Cook's Notes) Unsalted butter, for greasing the pan 3/4 cup sugar 4 large eggs 1 cup flour 3 large egg yolks 1/3 cup sugar 3/4 cup milk 1/2 vanilla bean, split and scraped 1/4 cup 00 flour 1/2 cup heavy cream 3 tablespoons orange liqueur, such as Cointreau 6 strawberries, thinly sliced, plus 3 whole berries 1 cup raspberries 1 cup blueberries 4 ounces white chocolate couverture (see Cook's Notes) Edible flowers, for decorating, optional Instructions: For the gelato: Whisk together the sugar and egg yolks in a medium bowl until pale. Heat the milk with the vanilla bean and seeds in a medium saucepan over medium-high heat to steaming. Whisk a little of the hot milk into the egg-sugar mixture, then add the egg mixture back to the saucepan with the milk and cook, whisking, until it registers 180 degrees F on an instant-read thermometer (the mixture should coat the back of a spoon). Remove from the heat and chill completely. Pour the chilled base into an ice cream maker and spin until frozen.
Meanwhile, in a medium bowl, stir the vegetable oil into the chocolate-hazelnut spread until well combined. Fold in the feuilletine.
When the gelato is finished spinning, fold in half of the chocolate-hazelnut mixture so it is swirly and place in the freezer to firm, 2 hours to overnight. Reserve the remaining chocolate-hazelnut mixture for the cake. For the pan di spagna: Preheat the oven to 350 degrees F. Grease an 8-inch cake pan and line with parchment paper.
Whip together the sugar and eggs in a large bowl with an electric mixer until airy, about 2 minutes. Sift the flour in batches directly into the egg mixture and fold in after each addition until combined. Fill the prepared cake pan and bake until a toothpick inserted in the center comes out clean and the top is golden and springs back when lightly touched, 25 to 30 minutes. Let cool in the pan until cool enough to handle, then invert on a cooling rack to cool completely. For the diplomat cream: First, make the custard. Whisk together the egg yolks and half of the sugar in a medium heatproof bowl. Heat the milk, vanilla bean and seeds and remaining sugar in a medium saucepan until just boiling. Remove from the heat and whisk the milk mixture into the egg-sugar mixture. Then whisk in the flour. Return the mixture to the saucepan, bring to a boil and cook, whisking constantly, until very thick, 1 to 2 minutes. Remove from the heat, transfer to a shallow dish and cool completely.
Whip the cream to medium peaks and fold into the cold custard to lighten it. Fill a pastry bag fitted with a large round tip with the diplomat cream.
To assemble the cake: Place a baking sheet in the freezer to chill. Split the cake in half. Brush the bottom half with the orange liqueur using a pastry brush. Pipe the diplomat cream to cover the surface within 1/4 inch of the edge. Scatter the surface with the sliced strawberries, half of the raspberries and half of the blueberries. Top with the other half of the cake. Pipe the top with an even layer of the diplomat cream and smooth the surface with a small offset spatula.
Put the white chocolate in a microwave-safe bowl. Microwave at 15- to 20-second intervals, stirring between each, until almost completely melted. Remove when you can still see pieces of the chocolate and continue to stir until the chocolate is completely smooth. Remove the baking sheet from the freezer and spread 2 thin layers of the chocolate on it, each about 1/16 inch thick, 3 inches wide and 15 inches long (they can be slightly tapered at either end). Place back in the freezer for just a minute or 2 until set but still pliable. Once set, start at one end of a strip and use the edge of an offset spatula to lift and ease up the chocolate. Wrap around the edge of the cake. Repeat with the second strip so that the ends overlap. (Or see Cook's Notes for an easy white chocolate garnish alternative.) Cut the remaining strawberries in half. Garnish the top of the cake with the remaining raspberries and blueberries, the halved strawberries and the edible flowers if using. Slice and serve with a scoop of the gelato, and garnish with a spoonful of the reserved chocolate-hazelnut mixture. ","[Barolo, Barbaresco, Dolcetto, Brachetto]" 25366,"Aubergine Caviar 3 tablespoons olive oil 2 pounds eggplant 2 yellow peppers 2 tomatoes 1 onion, minced 2 cloves garlic, minced 2 tablespoons balsamic vinegar 1 tablespoon orange juice 1 tablespoons ground coriander 2 ounces olive oil 2/3 cup yogurt Salt and pepper, to taste 4 tablespoons flat leaf parsley Instructions: Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes. Place them on a baking sheet and place them in the oven. Roast until soft, about 20 minutes. Peel eggplant, peppers and tomatoes. Saute minced onions and garlic. Put mixture in food processor and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25367,"Pecan Brownie Pie One 14-ounce can sweetened condensed milk ? cup sugar 2 cups (one 12-ounce bag) semi-sweet chocolate chips, divided 3 large eggs 1 tablespoon vanilla ? teaspoon cinnamon ? teaspoon kosher salt 3 cups Fisher? Pecan Halves, divided 2 tablespoons milk 1 refrigerated pie shell ? cup white chocolate chips 1 teaspoon milk 1? cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar ? stick (6 tablespoons) unsalted butter, cold, cubed 2 tablespoons cold shortening 2 tablespoons cold water Instructions: Preheat oven to 350F. Make the filling: In a medium saucepan, simmer the condensed milk and sugar over medium heat, whisking steadily, 3 to 5 minutes or until the sugar dissolves. Shut off heat and whisk in 1? cups of chocolate chips. In a medium bowl, whisk together eggs, vanilla, cinnamon and salt. Gently whisk chocolate mixture into egg mix, about a ? cup at a time until well blended. Stir in 2? cups of pecans. Bake the pie: Fill pie shell with filling. Bake on center rack of oven for 35 to 40 minutes, or until fairly firm in center. Cool. Chocolate sauce: After pie has cooled, place remaining ? cup chocolate chips and milk in a small microwaveable dish. Microwave on HIGH for 30 seconds to 1 minute, stirring after 30 seconds, until chocolate has melted and sauce is smooth. Pour sauce over pie. Let cool. White chocolate glaze: For the white chocolate glaze, microwave white chocolate chips and milk on HIGH for 15 seconds. Stir and repeat in 10-second increments until the chocolate has melted. Drizzle white chocolate over pie. Sprinkle with the remaining ? cup of pecans. Make the pie dough: In the bowl of the food processor combine and pulse to blend the flour, salt and sugar. Open the top and sprinkle the cubed butter and shortening over the dry ingredients. Close the top and pulse to blend 10 to 12 times or until the mixture resembles coarse meal. Pour the water through the top and pulse to blend. Do not over-mix or your pie crust will be tough and chewy. Turn dough onto a lightly floured surface and knead a few times until it holds together. Form into a disc, wrap with plastic wrap and chill in the refrigerator for 15 to 20 minutes. Roll into a circle that is about 2 inches larger than your pie dish. Line the dish with the rolled dough and form an edge. Fill as described in Step 3. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 25368,"Baked Polenta Vegetable oil, for greasing pan 1 (16-ounce) package instant polenta 1/4 cup extra-virgin olive oil Sea salt Instructions: ; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 25369,"Wee Willy's Bar-B-Q Spaghetti 1 pound ground meat (pork, beef, chicken, and turkey all work well) 1/3 cup chopped onion One 4-ounce can diced green chiles One 26-ounce can garlic and herbs spaghetti sauce 1/3 cup your favorite BBQ sauce (recommended: Wee Willy's Premium Bar-B-Q Sauce) Cooked pasta, for serving Instructions: Brown and drain ground meat, set aside. Saute the onions in a small amount of oil until soft and opaque. Add the onions, green chiles, spaghetti sauce and bar-b-q sauce to the browned ground meat. Bring to a simmer and cook for 30 to 40 minutes. Serve over cooked pasta. ","[Zinfandel, Merlot, Malbec, Syrah]" 25370,"Dirty South Biscuit 2 quarts old-fashioned buttermilk 2 cups hot sauce, such as Texas Pete 2 tablespoons kosher salt
1 tablespoon fresh cracked black pepper
2 pounds chicken tenders Canola oil, for frying
4 cups all-purpose flour
2 tablespoons iodized salt
1 tablespoon ground white pepper
Biscuits and sausage gravy, for serving Instructions: Combine the buttermilk, hot sauce, kosher salt and black pepper in a bowl and add the chicken tenders. Allow to marinate, refrigerated, for at least 2 hours or, for best results, overnight. Fill a large cast-iron pan with enough oil for deep-frying; heat until the oil registers 350 degrees F on a deep-frying thermometer. Set a cooling rack over a baking sheet. Stir together the flour, iodized salt and white pepper. Remove the chicken from the marinade, letting excess drip off, and roll in the flour mixture to coat. Fry in batches until golden brown, 4 to 5 minutes per side. Drain on the cooling rack. Serve with biscuits and sausage gravy. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 25371,"Firehouse Salsa 3 Roma tomatoes 3 jalapeno peppers 2 serrano peppers 1/2 cup unpacked cilantro 1/2 lime, juiced 2 teaspoons white vinegar 1 large clove garlic 1 teaspoon salt 1/2 teaspoon ground cumin 1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved Instructions: Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well. Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed. Pour salsa into a bowl and serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 25372,"Nutella Crepes 6 tablespoons unsalted butter 2 large eggs 1 large egg yolk 1/2 cup water 1 cup milk 1/2 teaspoon kosher salt 1 cup all-purpose flour 1/2 cup Nutella Instructions:

1. In a medium nonstick pan over medium heat, melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. The residual heat will make the butter a little more brown, so err on the side of golden brown versus dark before you turn off the heat.
2. In a medium bowl, gently whisk together the eggs, egg yolk, water, milk, and salt until just combined. Add the flour and whisk until smooth. Slowly pour the browned butter into the mixture, whisking constantly. If necessary, strain the mixture to remove any lumps.
3. Use a paper towel to wipe out the same nonstick pan used to melt the butter. Set the pan over medium heat. Using a 1/3-cup measure, scoop the batter and pour it into the center of the hot pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan- the thinner, the better. Return the pan to the heat and cook for 2 minutes. Use a rubber spatula to lift up the edge of the crepe and flip the crepe over. Cook on the other side for 30 seconds to 1 minute, depending on how golden you like it.
4. Slide the crepe onto a plate and spread with 1 tablespoon of the Nutella (or as much as you like). Fold the crepe in half, then fold in half again to form a triangle. You can also just roll up the crepe loosely like a carpet. Garnish with desired toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25373,"Gruyere Cheese and Caramelized Onion Waffles 1 1/2 cups Jennie's All-Purpose Baking Mix, recipe follows 1 cup buttermilk 3 tablespoons butter, melted 2 eggs 2 ounces gruyere cheese, shredded 1/2 cup Caramelized Onions, recipe follows, or leftover sauteed onions 3 3/4 cups all-purpose flour 1/4 cup granulated sugar 2 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon fine sea salt 4 tablespoons butter 3 large yellow onions, thinly sliced Salt Instructions: Add the Jennie's All-Purpose Baking Mix to a deep bowl, and set aside.
Add the buttermilk, butter and eggs to a bowl or measuring cup. Beat with a fork to mix well. Pour into the bowl with the baking mix. Stir with a fork until just combined, and there are no visible traces of flour. Stir in the cheese and the Caramelized Onions. Rest the batter for 5 minutes.
Meanwhile, preheat the waffle iron. Drop spoonfuls of the batter onto the waffle iron, and cook
Add the flour, sugar, baking powder, baking soda and salt to a large container. Cover and shake well to combine. Store in a cool, dry place for up to 1 month. Shake before each use to re-mix the ingredients. Melt the butter in a deep skillet over medium-low heat. Add the onions. Stir to coat the onions with the butter. Cover and cook, stirring occasionally, until the onions are very tender, 20 to 25 minutes. Uncover the onions, and raise the heat to medium-high. Cook, stirring occasionally until the liquid mostly evaporates and the onions turn a deep golden color, about 10 minutes. Season with salt. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 25374,"BBQ Roast Beef Nachos 1 tablespoon vegetable oil 1 pound rare deli roast beef, thinly sliced and julienned
1 cup your favorite BBQ sauce
1 cup shredded sharp Cheddar
Tortilla chips
1 cup French-fried onions
1/2 cup pickled cherry peppers, sliced
Honey Horseradish Crema, recipe follows 1/2 cup sour cream 2 tablespoons prepared horseradish
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add in the roast beef, stir once and let the meat brown, about 2 minutes, and stir again. Add in the BBQ sauce and simmer for 5 minutes. Layer the shredded cheese on top of some tortilla chips on a large platter. Pour the piping hot meat over the cheese and then top with the crispy onions, cherry peppers and dollops of the Honey Horseradish Crema. Mix the sour cream, horseradish, honey, mustard and salt in a bowl. Let the crema sit for 20 minutes before serving. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 25375,"Cumin-Seared Halibut with Sweet Corn Sauce 2 tablespoons canola oil 1/2 small onion, chopped
1 clove garlic, minced
2 fresh thyme sprigs
1 bay leaf
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup white wine, optional
5 ears corn, kernels cut off, 2 cobs reserved
4 cups vegetable stock
8 teaspoons canola oil 1/2 teaspoon ground cumin
Zest of 1 lemon plus 1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 6- to 8-ounce halibut fillets
2 teaspoons unsalted butter
Instructions: For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes. Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
To finish the halibut, in a medium saut pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it\u2019s ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25376,"Black-Eyed Pea Salad with Canadian Bacon Canola oil spray Three 1-ounce slices Canadian bacon 2 tablespoons red wine vinegar 1 tablespoon olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 large carrot, grated One 15-ounce can no-salt-added black-eyed peas, rinsed and drained 1 bunch scallions, thinly sliced 1 bunch watercress, trimmed and separated into sprigs Instructions: Spray a large nonstick skillet with canola oil spray and heat over medium-high heat. Add the bacon and cook until very lightly browned, about 3 minutes per side. Cool slightly and cut into thin strips. Whisk together the vinegar, olive oil and salt and pepper to taste in a large bowl. Add the carrots, peas and scallions and toss. Add the watercress and toss again. Transfer to a large platter and top with the bacon.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25377,"Leek Rings 3 quarts oil (peanut, vegetable, or canola) 12 ounces leeks, cleaned and trimmed of dark green parts 1 1/2 cups milk 1 large egg 2 cups all-purpose flour 2 teaspoons kosher salt, plus additional for seasoning Instructions: Preheat the oil in a heavy 5-quart pot over medium-high heat to 375 degrees F. Slice the leeks into 1/2-inch wide rings, separating them 2 layers at a time. In a medium mixing bowl, whisk together the milk and the egg. In another medium mixing bowl, combine the flour and salt. Divide the flour into 2 separate, shallow dishes and place the milk and egg mixture in a third. Going 1 small handful at a time, dip the rings first into the first flour mixture, then into the milk and egg, and then into the second flour mixture. Working in batches, fry the rings for 1 to 1 1/2 minutes, or until golden brown. Remove the rings to a cooling rack set inside a half sheet pan and allow to drain for 2 to 3 minutes before serving. Season with additional salt, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 25378,"Green Tea and Orange Cooler 7 green tea bags 1/2 cup agave nectar
1 orange, sliced
Instructions: Add 4 cups water to a saucepan and bring to a boil. Remove from the heat, add the tea bags and let steep for 7 minutes. Remove the tea bags and stir in the agave nectar. Let the tea cool before adding it to a large pitcher along with 2 cups ice and 2 more cups water. Add the orange slices before serving. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 25379,"Persillade of Wild Mushrooms with Walnut Oil 1 pound mixed wild mushrooms, or a mixture of wild and button mushrooms 2 shallots, chopped 2 to 3 cloves garlic, chopped 2 to 3 tablespoons chopped parsley 3 tablespoons walnut oil Salt and pepper Instructions: Heat oven to 375 degrees F (190 degrees C). Pick over mushrooms to discard leaves and twigs. Trim mushroom stems and brush them to remove grit. If very dirty, wash them by tossing in a large bowl of cold water, then lifting them out with your hands so grit falls to bottom of the bowl. Do not leave them to soak and absorb water. Drain them in a colander. Peel and finely chop the shallots and garlic and push to the side of the chopping board. Chop the parsley, draw in shallots and garlic, and chop them briefly together. Stir them in a bowl with walnut oil. Cut any large mushrooms in 2 to 3 pieces and stir them all into the walnut mixture with salt and pepper. Spread mushrooms in a baking dish, cover loosely with foil and bake in oven 20 to 25 minutes or until mushrooms are soft. Remove foil, stir, and continue cooking mushrooms until tender and any liquid has evaporated, 10 to15 minutes longer. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 25380,"Farro Tabbouleh with Feta 2 1/2 cups pearled farro (1 pound) Kosher salt and freshly ground black pepper 2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2-inch diced 1 (15-ounce) can chickpeas, drained and rinsed 8 scallions, green and white parts, thinly sliced diagonally 1 1/2 cups chopped fresh parsley (2 bunches) 1 cup julienned fresh mint leaves (2 bunches) 1 cup good olive oil 1/2 cup freshly squeezed lemon juice (2 to 3 lemons) 12 ounces feta, 1/2-inch diced (not crumbled!) 3/4 cup pitted Kalamata olives, drained Instructions: Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain. Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25381,"Hearty Sirloin Chili 2 tablespoons vegetable oil 1/2 cup flour Salt and pepper 2 pounds sirloin, bite size chunks 2 large onions, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 jalapenos, seeded and chopped 3 cloves garlic, chopped 2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon oregano 12-ounce bottle ale 2 cups low-sodium beef stock 4 cups crushed tomatoes 2 cups canned black beans, drained and rinsed 2 cups canned kidney beans, drained and rinsed Garnish: Shredded Cheddar, red onion, scallions, sour cream Instructions: Heat oil in large heavy pot over medium high heat. In a pie plate combine salt, pepper and flour with a fork. Toss sirloin cubes with flour to coat. Shake off excess flour. Brown sirloin in pot on all sides and remove meat to a plate. If necessary add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in green, red and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin and oregano. Return browned meat to pan and pour in beer and beef stock. Bring to a boil and cover and reduce heat to a simmer. Cook for 45 minutes or until meat is tender. Add crushed tomatoes and cook for 20 minutes. Stir in black and kidney beans and gently simmer for 10 minutes. Garnish with Cheddar, onion, scallions and sour cream. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 25382,"Mashed Sweet Potatoes with Pecans 1 1/4 pounds russet potatoes (about 2 medium), peeled and chopped 1 1/4 pounds sweet potatoes (about 2 medium), peeled and chopped Kosher salt Pinch of cayenne pepper 1 1/2 sticks (12 tablespoons) salted butter, cut into pieces, at room temperature 1/4 to 1/2 cup milk, warmed Freshly ground black pepper 1/3 cup chopped pecans 1 to 2 teaspoons packed light brown sugar Instructions: Put all the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes. Drain the potatoes; return to the saucepan over low heat. Cook until any remaining water evaporates, about 2 minutes. Add the cayenne, 1/2 teaspoon salt and all but 2 tablespoons butter; mash with a potato masher until smooth. Gradually mash in the milk until creamy. Season with black pepper; transfer to a serving dish. Melt the remaining 2 tablespoons butter in a skillet over medium heat until just beginning to brown, 3 to 5 minutes. Stir in the pecans; cook until lightly toasted, 1 to 2 minutes, then remove from the heat. Stir in the brown sugar; pour over the mashed potatoes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25383,"Lemon Carnival Cookies 1 cup all-purpose flour, plus extra for dusting. 1/2 cup almond flour 1/2 cup superfine or baker's sugar 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt Zest of 1 large lemon 1 large egg, at room temperature 1/2 teaspoon pure vanilla extract 1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces Colored nonpareil sprinkles Instructions: Combine the flours, sugar, baking powder, salt and lemon zest in a food processor. Pulse until mixed. Add the egg and vanilla. Pulse until combined. Add the butter and blend until the mixture forms into a dough. Form the dough into a disc, cover with plastic wrap and freeze for 30 minutes.
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
On a generously-floured work surface, roll out the dough into a 10-inch-diameter circle, about 1/4-inch thick. Using a 3-inch round cookie cutter, cut the dough into 12 pieces and transfer to the prepared baking sheet (any leftover pieces of dough can be gently kneaded together, rolled out and used for more dough circles). Sprinkle the dough with the nonpareil sprinkles. Press the sprinkles gently into the dough. Bake until light golden around the edges, 8 to 10 minutes. Cool for 5 minutes. Transfer to a wire rack to cool completely, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25384,"Christina's Daddy's Cheesecake Unsalted butter, for greasing pan 1/4 cup frosted cornflakes (or similar cereal), finely ground 1 1/2 pounds cream cheese, softened 8 ounces sour cream 1 cups sugar 2 tablespoons cornstarch 1 teaspoon orange extract 1/2 teaspoon lemon extract Pinch salt 5 eggs 1 cups heavy cream 1 tablespoon confectioners\u2019 sugar Instructions: Preheat the oven to 450 degrees F. Generously butter a 9-inch springform pan and dust the bottom and sides with the ground cornflakes. Wrap the pan in heavy-duty aluminum foil, then refrigerate the pan while preparing the batter. In a large mixing bowl, use an electric mixer to combine the cream cheese, sour cream, sugar, cornstarch, orange and lemon extracts, and salt. Add 3 of the eggs, 1 at a time, mixing well after each addition. Separate the remaining 2 eggs. Mix the yolks into the batter. In another bowl, with the mixer on low speed, beat the heavy cream, egg whites, and confectioners? sugar until combined. Stir the cream mixture into the batter, then strain through a fine mesh sieve into the chilled pan. Set the springform pan in a roasting pan and add enough hot water to come halfway up the sides of the springform. Cover the top with aluminum foil and bake for 15 minutes. Lower the oven temperature to 250 degrees F, uncover, and bake for 2 hours more. Increase the heat to 350 degrees F. and bake until light golden and set, about 10 minutes more. Place on a rack to cool completely, then refrigerate overnight. Release pan sides and transfer cheesecake to a platter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25385,"Catfish Piccata 4 6-ounce catfish fillets Kosher salt and freshly ground pepper
All-purpose flour, for dredging 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 cloves garlic, finely chopped 1/2 cup dry white wine 1 lemon (1/2 zested and juiced, 1/2 cut into wedges)
3 cups mixed salad greens 2 tablespoons capers, drained and rinsed 1/2 cup fresh parsley leaves Instructions: Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25386,"Long Beach Coleslaw 2 tablespoons extra-virgin olive oil 1/2 red onion, thinly sliced 2 tablespoons minced garlic 1/2 medium red cabbage, trimmed and cut into 1/8-inch julienne 1 tablespoon fresh cracked black pepper 1 teaspoon sea salt 1 cup red wine vinegar 1 head iceberg lettuce, trimmed, cored and cut into 1-inch pieces 1 cup Blue Cheese Dressing, recipe follows 1 1/2 cups crumbled blue cheese, best quality, divided 2/3 to 1 cup buttermilk 1 tablespoon Dijon mustard 2 teaspoons champagne vinegar 2 teaspoons fresh lemon juice, divided 1 teaspoon minced shallot 1 teaspoon fresh cracked black pepper 1/2 teaspoon sea salt Instructions: In medium skillet over medium heat, add the olive oil and, when hot, add the onions and garlic and cook for 2 minutes. Add the cabbage, pepper, salt and vinegar. Mix thoroughly and cook until the cabbage is tender, 3 to 5 minutes. Transfer to a bowl, cover with plastic wrap and refrigerate until cool. In large salad bowl, add the lettuce and toss with the Blue Cheese Dressing. To make sure you add enough dressing for the salad, pour the dressing once around the outside of the bowl and then toss. Add more only if desired. Add the cabbage to the lettuce. Toss to combine and adjust the seasoning, as needed. In a food processor fitted with the bottom blade, or in a blender, add 1 cup blue cheese, 2/3 cups buttermilk, Dijon, vinegar, 1/2 of the lemon juice, shallots, salt and pepper and process for a few seconds until combined and creamy. Taste for seasoning and add the remaining lemon juice, if necessary. Crumble the remaining blue cheese in a medium glass bowl. Pour the blended dressing over the crumbled cheese and fold together with a rubber spatula. Add the remaining buttermilk to thin out to desired consistency. Refrigerate 1 hour before using. Store unused dressing in the refrigerator for up to 2 weeks. Yield: 2 1/4 cups. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25387,"Saga Wagyu Panzanella 1 ounce dried country bread, cut into 1-inch dice 5 cherry tomatoes sliced in half 1 ounce black olives, sliced 1/2 cucumber, cut into 1-inch dice 1/2 red onion, shaved julienned Olive oil Rice wine vinegar Salt and pepper to taste Preparation: 2 quarts kelp stock (water and dried kelp) 4 slices of Saga Wagyu, sliced 3/4 inch salt to taste Preparation: (Setting bath) 2 cups water 2 .5 grams calcium chloride 35 grams basil leaves 4 grams sodium alginate Instructions: Preparation: For the salad, combine bread and vegetables. Drizzle with olive oil and vinegar to taste. Season with salt and pepper. Keep cold until ready for use. Preparation: Keep one quart kelp stock at 160 degrees F. Chill the other quart. Gently dip a slice of wagyu beef into the warm broth until cooked medium rare. Remove and place into the chilled broth. Basil Caviar: 110 grams sugar Preparation: In a blender, combine water and calcium chloride and blend for 20 seconds. Reserve in a bowl. In a sauce pot, combine sugar and water, bring to a boil. Remove from hear and add basil. Puree for 1 minute until bright green and then add sodium alginate. Strain this liquid and add to the caviar tray and dispense into calcium bath. Remove the caviar once they form and rinse in clean water. Plating: Place panzanella salad in a bowl, top with chilled wagyu slice and basil caviar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 25388,"Low Carb Maple Pecan Pancakes Non-stick cooking spray or butter 2 eggs 1/3 cup heavy cream 1/4 cup water 1 teaspoon no sugar added maple extract 1/2 cup soy flour 2 tablespoons sugar substitute (recommended: Splenda) 1 tablespoon wheat (or oat) bran 1/4 teaspoon baking powder 1/8 cup chopped pecans (walnuts may be substituted) Low Carb Fresh Whipped Cream, recipe follows 1 cup heavy cream 1/3 cup sugar substitute (recommended: Splenda) 1 teaspoon no sugar added vanilla extract Instructions: Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat. Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended. Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream. With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25389,"Chicken and Grape Salad Snack Wrap 2 cups diced or shredded roasted, grilled or poached chicken meat ? cup chopped celery 1 Tablespoon minced shallots ? cup coarsely chopped pecans or walnuts 1 1/3 cups halved grapes, sliced lengthwise 10\ flour tortillas ? cup light sour cream 1 tablespoon + 1 teaspoon Dijon-style mustard 2 teaspoons fresh lemon juice 1 Tablespoon grated lemon zest ? teaspoon salt ? teaspoon pepper Instructions: Combine chicken, celery, shallots, grapes and pecans in bowl. Mix dressing ingredients thoroughly and add to chicken mixture. Chill until ready to serve. To make wrap, spoon ? cup of salad mixture onto middle of tortilla; roll it into a wrap and cut in half. Serve one half wrap sandwich with grapes and veggies for a hearty snack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25390,"Pizza Sauce 1 to 2 tablespoons olive oil 3 cloves garlic, minced
1 medium onion, chopped finely
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
Salt and pepper Salt and pepper
Pinch sugar
1 teaspoon dried oregano
8 to 10 fresh basil leaves, chopped Instructions: Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 25391,"Baked Whole Snapper Basque Style 4 pounds whole red snapper, scaled and gutted Salt and freshly ground black pepper Juice of 2 limes 1/4 cup Spanish olive oil 4 cloves garlic, finely chopped 3 (1/4inch thick) slices of lemon 1/4 cup Spanish olive oil 2 small onions, finely chopped 2 green bell peppers, stemmed, seeded, and finely chopped 6 canned plum tomatoes, drained and diced 1/2 cup pimento stuffed green olives, rinsed, drained, and chopped 1/2 teaspoon salt 1/4 teaspoon dried oregano, crumbled 1/2 cup dry white wine or dry sherry 2 dashes Tabasco 2 tablespoons Spanish olive oil 4 large red potatoes, peeled and sliced 1/4inch thick Salt and freshly ground black pepper 1 small bunch flat leaf parsley, leaves only, chopped Instructions: Rinse the fish in cold water and pat it dry inside and out with paper towels. Place it on a shallow glass or ceramic platter. Sprinkle the fish inside and out with salt, pepper, and lime juice. Whisk the olive oil and garlic together and pour over the fish, rubbing it into the skin on both sides. With a very sharp knife, make 3 incisions right down to the bone and insert a lemon slice in each one. Cover with plastic wrap and marinate in the refrigerator for several hours. To make the sofrito, heat the olive oil over low heat in a large heavy skillet. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes or until translucent. Add the tomatoes, olives, salt, oregano, and wine and cook for 10 to 15 minutes, stirring occasionally. When the sauce is thickened, stir in the Tabasco and remove from the heat. Preheat the oven to 400 degrees and set a rack in the upper middle position. Rub a large roasting pan with 1 tablespoon of the olive oil and lay the sliced potatoes in 4 overlapping lines to make a square. Season them generously. Wrap the tail of the snapper in foil and lay the fish on top of the potatoes. Drizzle the remaining tablespoon olive oil over the top. Bake until the fish is done through and flaky, about 45 minutes. Reheat the sofrito over low heat for the last 8 to 10 minutes of the cooking time. Slide the fish onto a large oval platter and arrange the potatoes at the top and bottom of the platter. Spoon the tomato sauce along the sides and remove the foil from the tail. Sprinkle the parsley over all and serve. ","[Chardonnay, Rioja, Garnacha, Pinot Grigio]

" 25392,"Quick Chicken Cacciatore 1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat Salt and freshly ground black pepper 2 tablespoons (2 turns around the pan) extra-virgin olive oil 1/2 teaspoon crushed red pepper flakes 2 portobello mushroom caps, halved crosswise and thinly sliced 4 cloves garlic, crushed and minced 1/2 cup beef broth or stock 1 (28-ounces) can crushed tomatoes A handful flat-leaf parsley, chopped 1 pound egg ribbons or egg fettuccini, cooked to al dente Crusty bread and grated Parmigiano or Romano, for passing Instructions: Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper. Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese. Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well. Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 25393,"Dutch Baby 4 tablespoons unsalted butter 3 large eggs 3/4 cup milk 3/4 cup flour 1/4 teaspoon salt 1/4 teaspoon vanilla Butter 1 lemon Powdered sugar Instructions: Preheat oven to 425 degrees. Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place Dutch oven in hot oven. Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan. Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25394,"Miso-Poached Black Cod with Baby Bok Choy 2 tablespoons white miso paste Half 2.11-ounce packet instant dashi 2 sheets kombu 1 1/2 pounds black cod fillets, boned 1 pound baby bok choy 8 ounces crimini mushrooms 8 ounces shiitake mushrooms 8 ounces beech mushrooms 8 ounces honshimeji mushrooms Oil, for drizzling Salt and freshly ground black pepper 2 bunches fresh cilantro 1 cup extra-virgin olive oil 1 cup sugar 1 cup vinegar Salt 1 red onion, thinly sliced Salmon roe, for garnish Togarashi powder, for garnish Scallions, thinly sliced, for garnish Instructions: For the black cod: Combine the miso paste, dashi and kombu with 1 gallon of water in a stockpot and bring to a simmer. Cook, 5 minutes, then remove the kombu. Transfer some of the broth to a shallow pan and add the cod. Cook, keeping the heat at a very low simmer, covered, until cooked through, about 7 minutes. For the vegetables: Preheat the oven to 375 degrees F. Fill a large bowl with ice water and set aside. Bring a large pot of heavily salted water to a boil, then add the bok choy and cook, 30 seconds. Transfer the bok choy to the ice bath. Set aside. Slice the crimini and shiitake mushrooms. Remove the stems from the beech and honshimeji mushrooms. Drizzle some oil over the mushrooms and sprinkle them with salt and pepper. Roast until charred on the edges, about 20 minutes. For the cilantro oil: Meanwhile, blend the cilantro with the oil in a blender on high for 3 minutes. Set aside. For the pickled onions: Bring the sugar, vinegar, 1 cup water and 1 cup salt to a boil in a small saucepan. Place the onions in a medium bowl and pour the liquid over. Let steep 10 minutes. For serving: Arrange 2 to 3 bok choy leaves on each of 4 plates. Top each with a piece of cod and add some broth. Add some mushrooms and drizzle with cilantro oil. Garnish with salmon roe, togarashi, scallions and pickled onions. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 25395,"Grilled Cajun Lemon Pepper Chicken Wings 4 pounds whole chicken wings (not split) 2 tablespoons vegetable oil, plus more for the grill
3 teaspoons Cajun seasoning
1 1/4 teaspoons garlic powder
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice Instructions: Prepare a grill for medium heat. Toss the chicken wings, vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 25396,"Caramel Salmon 1 tablespoon vegetable oil, plus more as needed for frying 1 3/4 pounds salmon fillets, skin-on, diced into large cubes 1 red onion, sliced 3 cloves garlic, sliced 3 tablespoons dark soy sauce 1/2 cup light brown sugar 3 tablespoons fish sauce Freshly cracked black pepper 1 tablespoon fresh lime juice Lime wedges, for garnish Serving suggestion: steamed white rice Instructions: In a large frying pan, heat the oil over high heat. Add the salmon in 2 batches, and cook each batch until the fillets are lightly browned, about 3 minutes. Turn them over and cook their second sides for 1 minute, then remove them from the pan.
Reduce the heat to medium, and add a little extra oil to the pan, if needed. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce. Return the salmon to the pan and continue cooking until the sauce is rich, dark and syrupy, about 1 minute. Season the dish liberally with black pepper, and stir in the lime juice. Serve the salmon alongside some steamed rice, and drizzle the dish with the sauce, and garnish with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25397,"Black Squid Ink Risotto with Grilled Prawns, Lobster and Green Onion Vinaigrette 3 tablespoons olive oil 1 large onion, finely chopped 3 cloves garlic, finely chopped 2 cups arborio rice 1 cup dry white wine 6 cups shrimp stock, clam stock or vegetable stock 2 tablespoons squid ink 1/2 pound squid, cut into 1/4-inch rings 1/4 cup finely chopped flat leaf parsley Salt and freshly ground pepper 8 prawns, shelled, deveined, head on Olive oil Salt and pepper 8 scallions 1/2 large white onion, cut into chunks 3 garlic cloves 1/3 cup rice wine vinegar 1 cup pure olive oil 1 teaspoon honey Salt and freshly ground pepper 1 pound lobster, steamed, meat removed and coarsely chopped Instructions: Heat olive oil in medium saucepan over medium-high heat. Add onions and garlic and saute until soft. Add the rice and mix to coat with the oil and cook for 2 minutes. Raise the heat to high, add the wine and cook until all the liquid has evaporated. Place the stock and the squid ink in a large saucepan over high heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is gone and the rice is al dente. Add the squid and cook for 2 to 3 minutes. Stir in the parsley and season with salt and pepper to taste. Preheat grill or grill pan. Toss prawns in olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side until just cooked through. Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle. Assemble: Spoon the risotto into 4 bowls. Top each bowl with 2 prawns and drizzle with the green onion vinaigrette and some of the chopped lobster. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 25398,"Taco Cones 8 sugar ice cream cones Nonstick cooking spray 2 tablespoons plus 1 teaspoon canola oil
1/2 cup finely diced white onion
1 pound ground chuck 2 small cloves garlic, minced
3 tablespoons chili powder
Kosher salt 1/4 cup salsa, plus more for serving
Eight 6-inch fresh soft flour tortillas
1 cup grated Cheddar, Mexican cheese blend or crumbled Cotija cheese
Diced avocado, fresh cilantro, sour cream, diced fresh or pickled jalapenos, diced cherry tomatoes, hot sauce and lime wedges, for serving
Instructions: Preheat the oven to 375 degrees F. Put an oven rack in the lowest position with a 6-inch clearance above. Cut eight 6-inch squares of heavy-duty foil and eight 1-inch squares of heavy-duty foil. Using the larger foil squares, wrap each sugar cone, molding to the shape of the cone to cover completely and tucking in excess. Spray the outside of the foil generously with cooking spray and set aside. Add 1 teaspoon canola oil to a medium pan over medium-high heat, then add the onions. Cook, stirring often, until the onions are soft, about 4 minutes. Add the beef and garlic and cook, breaking the meat apart with a spoon, 2 minutes, then add the chili powder and 1 teaspoon salt and stir well to incorporate. Add the salsa and 1/3 cup of water and cook, breaking apart the meat and stirring, until the sauce is bubbly and the beef is browned, 4 minutes more. Remove from the heat and set aside. Brush both sides of each of the tortillas using the remaining 2 tablespoons oil. Wrap a tortilla around a sugar cone and secure the seam with a toothpick. Trim the top of the tortilla with scissors to make an even edge. Put it on a large baking sheet. Repeat with the remaining tortillas and cones. Bake for 5 minutes, then wrap the tip of each cone with the small foil squares to keep the tips from burning. Return to the oven until the cones are lightly browned and crisp and hold their shape, 5 to 7 minutes more. Remove the foil tips, and carefully remove the foil cone inserts and the toothpicks. Unwrap and reserve the sugar cones for another use. If the tortilla cones are still soft, return them, empty, to the oven, to cook until crisp, 1 to 2 minutes more.
Meanwhile reheat the meat filling and set it out along with the cheese, avocado, cilantro, sour cream, jalapenos, tomatoes, salsa, hot sauce and lime wedges for a taco bar. Serve the cones hot from the oven, allowing each eater to build his or her own taco. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 25399,"Cornish Hen and Dirty Rice Sausage Stuffing 3 tablespoons olive oil 3 small white onions, diced (about 1 cup) 1 small green pepper, seeded and finely diced 1 cup sausage meat, casings removed (spicy Italian or chorizo preferred) 1/2 pound chopped chicken livers 1/2 cup chicken gizzards, chopped 2 to 3 cloves chopped garlic 1 tablespoon ground dry oregano 1 tablespoon dry, ground thyme 1/4 chopped parsley 2 cups cold, cooked white rice 4 12-ounce Cornish hens 3 tablespoons soft butter Salt and pepper to taste Instructions: Preheat oven to 375 degrees.
In a large saute pan, heat olive oil. Add onions and green pepper and saute. Add sausage meat and cook for about 5 minutes. Add livers and gizzards and cook for an additional 5 minutes. Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 25400,"Almond Snowball Cookies 3/4 cup sliced almonds 3/4 cup sugar 3/4 cup (1 1/2 sticks) unsalted butter, sliced and softened 1/2 teaspoon pure vanilla extract 1/8 teaspoon almond extract 1 2/3 cups all-purpose flour 1/2 teaspoon fine salt 1 cup confectioners' sugar Instructions: Pulse the almonds and sugar in a food processor until very finely ground. Add the butter and process until smooth, about 1 minute. Scrape the dough off the inside of the bowl, if needed. Add the vanilla and almond extracts and pulse to combine. Add the flour and salt and pulse to make a soft dough. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 1/2 inches wide. Wrap and refrigerate for 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Cut the chilled dough into 1/2-inch pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a pie plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25401,"Spinach Paella 1/2 cup olive oil 1 cup turkey sausage, sliced 1 pound of chicken tenders, diced 1 red pepper, diced 1 jalapeno pepper, finely diced 1 bunch fresh cilantro, leaves finely chopped 3 cloves garlic, minced 1 cup white rice 4 cups water, plus 1/2 cup 2 scallions, finely diced 2 packets Goya Sozan 1 pound fresh baby spinach Salt and freshly ground black pepper 2 black olives 2 thin breadsticks 1 tube sun-dried tomato paste Instructions: In a large pot, on high heat, heat the olive oil. When pot is hot, add turkey and chicken and saute quickly until golden brown on all sides. Remove the meats and reserve. To the pan, add the peppers, cilantro and garlic and turn heat to medium high. Cook until caramelized. Pour the rice into the pan and coat it with the mixture. Add the 4 cups water, scallions and packets of Sazon. Stir until mixed well and turn the heat to high until the rice begins to boil. Add the meats and simmer until the rice is cooked through and the mixture begins to thicken slightly. Add more water if needed. In a blender, place some of the spinach in and 1/2 cup of water and blend well. Add more spinach as it is blended and more water, if needed. The mixture should be very green and thick. When the rice is done and right before serving add the spinach puree and mix well. Salt and pepper, to taste. Fill 2 round molds with rice, pat down slightly and invert onto the center of each plate to make drums. Place the olives on the tips of the breadsticks to make drumsticks and write a message on the rim of the plate with the tomato paste. Serve warm. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 25402,"Sweet Tea Cocktail 2 pieces skinned cucumber, chopped
4 fresh mint leaves
3 raspberries
Ice 3 ounces lemonade
2 ounces sweet tea vodka
Lemon wheel, for garnish
Instructions: Muddle the cucumber, mint, raspberries and ice in a shaker. Add the lemonade and sweet tea vodka. Shake well. Pour into a high ball glass or mason jar and garnish with a lemon wheel. ","[Vouvray, Moscato, Riesling, Vinho Verde]" 25403,"Barbara Bush's Mushroom Quiche 3 tablespoons unsalted butter 1 1/4 pounds mushrooms, sliced 3 green onions, minced 1 garlic clove, minced 3 shallots, minced 1 3/4 teaspoons oregano 1 3/4 teaspoons basil 1 1/4 teaspoons salt 3/4 teaspoon marjoram 1/4 teaspoon black pepper 1/4 teaspoon thyme 1/2 teaspoon dry mustard 4 eggs 3/4 cup skim or whole milk, or half-and-half 1 unbaked 9-inch pie crust Instructions: Position rack in lower 1/3 of oven and preheat to 375 degrees. Melt butter in large skillet over medium-high heat. Saute the mushrooms, onions, garlic, and shallots together. Stir in seasonings and cook 2 minutes until liquid is evaporated. Let cool 5 minutes. In a medium bowl combine eggs with milk or cream and beat well. Stir in mushroom mixture and pour into pie crust. Bake until filling is puffed, set and starting to brown-about 35 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25404,"Brownie Cheesecake Balls 6 cups crumbled brownies 1 8-ounce package cream cheese, at room temperature 1/4 cup confectioners' sugar Blue and white sprinkles, for decorating Instructions: Combine the crumbled brownies, cream cheese and confectioners' sugar in a large bowl. Beat with a mixer on low speed until smooth, about 3 minutes. Scoop the dough mixture into 24 balls (about 2 inches each). Roll the balls in blue and white sprinkles. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 25405,"Honey Mustard Dressed Greens with Apple and Pear 2 tablespoons cider vinegar Juice of 1 lemon 1 shallot, grated or minced 2 tablespoons honey 1 tablespoon Dijon or whole-grain mustard 1/3 cup EVOO Kosher salt and freshly ground pepper 4 cups chopped lettuce of choice, such as romaine hearts, spicy arugula or mixed greens 1 small apple, quartered and thinly sliced 1 small pear, quartered and thinly sliced Instructions: Combine the vinegar and lemon juice with the grated shallot in a mixing bowl. Then add the honey and Dijon and whisk in the EVOO in a slow stream. Season the dressing with salt and pepper. Toss the dressing with the greens and sliced fruit to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25406,"Seared Salmon over Risotto Style Potatoes and Corn 1 quart chicken broth 3/4 cup grapeseed oil, as needed for sauteing 1 large red onion, diced 3 cloves fresh chopped garlic 3/4 pound fresh corn kernels, about 3 ears or 12 ounces frozen fresh corn (do not use canned corn - it becomes gummy) 1 1/2 pounds peeled diced potatoes, about 6 medium potatoes (set on a paper towel to absorb moisture) 1/2 cup heavy cream Salt and pepper 3 pounds salmon fillet 1/2 cup chopped fresh chives, for garnish Instructions: In a medium pot, heat the chicken broth to a simmer. In a separate large saute pan heat half the oil (1/4 cup). Add the diced onion, garlic, and corn kernels. Use a wooden spoon to saute together until the onions appear translucent, about 5 minutes. In a large bowl, toss the diced potatoes with the remaining (1/4 cup) oil and season them with salt and pepper. Add the potatoes to the saute pan with the onion, garlic and corn. Stir with a wooden spoon and allow surface of potatoes to toast lightly. Gradually add the heated chicken broth to the saute pan just enough to cover the potatoes and corn mixture. Over a medium to medium high heat, the potatoes will cook in the broth and by the end of cooking time; most of the liquid should evaporate. If the broth has boiled away before the potatoes are cooked, add more broth in an amount that is just enough to cover. Be careful to neither burn the potatoes nor allow them to turn too soft. When the potatoes are done, a fork can easily go through, remove from the heat, stir in the heavy cream and season with salt and pepper, as needed. Preheat oven to 350 degrees F. Trim the salmon by removing a 1 1/2-inch strip from the belly side. Divide into 5 ounce portions, leaving the skin on. Season with salt and pepper. Heat 1/4 cup oil in a large oven safe skillet over high heat. Sear fillets beginning with flesh side down first. Do not disturb the fillets for the first 2 to 3 minutes; do not even shake the pan. You will see the surface of the salmon beginning to caramelize. Flip the fillets so that the skin side is now down, and sear until skin is lightly crisped. Transfer fish to a baking dish in the oven to finish. Fish is done when flesh springs back when touched, internal temperature of 140 degrees F. Do not overcook, as fish will continue to cook for a few minutes even after it is removed from oven, known as carryover cooking. (Remember to use oven mitts for the handle when removing that pan from the oven.) Spoon potato/corn \risotto\ in center of serving plate. Top with the salmon, and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25407,"Crispy Benne Seed Shrimp with Sweet Mustard and Hot cl Garlic Sauces 20 large white shrimp, peeled and deveined 3 tablespoons sea salt 8 to 10 fried whole cilantro leaves, for garnish 3 tablespoons scallions, sliced thinly, on the bias 1 cup honey 1 cup Dijon mustard 1/4 teaspoon sesame oil 2 teaspoons hot cl garlic sauce (sambal) 4 tablespoons honey 1 teaspoon rice wine vinegar 1 1/2 cups cornstarch 1 1/2 cups flour 2 1/2 cups chilled soda water 4 tablespoons black sesame seeds (goma seeds) 2 tablespoons white sesame seeds 2 tablespoons sliced finely chives 1 tablespoon minced parsley Instructions: Preheat the frying oil to 360 degrees F. Place shrimp on paper towels and refrigerate. They must be free of moisture to hold the batter. Mix together ingredients for the Mustard Sauce and set aside. Mix together ingredients for the Hot cl Garlic Sauce and set aside. For the batter: In a large stainless or glass mixing bowl, mix the cornstarch and flour together. Add the soda water gradually, until a forms smooth thick batter the consistency of pancake batter. Add seeds and herbs. Keep the batter cold and use immediately. Grab the shrimp 3 or 4 at a time by the tail and dip into the batter. Shake off excess and place in the hot oil. While the shrimp are frying, lay out the plates and drizzle the 2 sauces around using a coffee spoon. Remove the shrimp from the hot oil and place on absorbent paper. Season with sea salt. Stack the shrimp, 5 on a plate and garnish with the scallions and fried cilantro leaves. Serve immediately and enjoy! Note: Always get more shrimp as you can easily eat more that 5 of these! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 25408,"Honey and Hazelnut Granola 4 cups quick-cooking oats 1/2 cup hazelnuts, coarsely chopped
1/3 cup honey
3 tablespoons coconut oil
1 heaping teaspoon ground cinnamon
1 heaping teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
1 cup sliced dried apricots
Instructions: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Put the oats and hazelnuts in a large bowl. Heat the honey and coconut oil in a medium saucepan over medium heat until melted. Add the cinnamon, ginger, nutmeg and salt and whisk to incorporate. Remove from the heat and pour over the oat mixture. Stir until all the oats and nuts are coated well. Spread the oat mixture on the prepared baking sheet. Bake until the oats are dried and the hazelnuts are lightly toasted, about 30 minutes. Let cool completely, and then mix in the apricots. The granola will keep in a tightly sealed container at room temperature for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 25409,"Apple Cranberry Pie 2 1/2 cups all-purpose flour (see Cook's Note) 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons (1 3/4 sticks) cold unsalted butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 1/2 pounds baking apples like Golden Delicious, Cortland or Mutsu 2 tablespoons freshly squeezed lemon juice 2 cups (about 8 ounces) frozen cranberries, thawed and drained 3/4 cup sugar, plus more for sprinkling 4 tablespoons (1/2 stick) unsalted butter 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 tablespoons cornstarch 1 large egg, lightly beaten Instructions: For the crust: Whisk the flour, sugar and salt together in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles coarse cornmeal mixed with pea-sized bits of cold butter. (If the butter gets too soft, refrigerate the mixture for 10 minutes before proceeding.) Use a fork to stir in the egg and water mixture until the dough just comes together. (If the dough is dry, add up to 1 tablespoon more cold water.) Divide the dough into two equal-sized disks, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. For the filling: Peel, halve and core the apples. Cut each half into 4 wedges and place in a bowl with the lemon juice and cranberries, tossing to combine. Add the sugar and toss again to combine evenly. Melt the butter over medium-high heat in a large skillet. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover the pan and reduce the heat to medium-low, cooking until the apples soften and release most of their juices and the cranberries have burst, about 7 minutes. Strain the apple mixture into a colander set over the bowl, shaking it to collect as much of the juice as possible. Pour the liquid back into the skillet, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Return the reduced juice and the apple mixture to the bowl and toss to recombine. Chill the filling until it cools completely, at least an hour and up to 2 days. To assemble the pie: On a lightly floured surface, roll each disk into an 11- to 12-inch circle. Lay each dough circle between two pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes. Place a baking sheet on a rack positioned in the lower third of the oven and preheat to 375 degrees F. Line the bottom of a 9-inch pie dish with one of the dough discs and trim it to leave a 1/2-inch overhang on all sides. Stir the cornstarch into the filling and add it to the pan. Use a chef's knife, pizza cutter or fluted dough cutter to cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes. Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. If the edges begin to brown too fast, cover them with strips of aluminum foil. Let the pie cool 1 hour before serving. Once completely cooled, the pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25410,"Peanut Butter Burger 5 pounds ground Angus beef (preferred lean/fat content 80/20) 1 tablespoon sea salt 1 tablespoon seasoning salt 1/2 tablespoon cracked peppercorn 3 cloves fresh garlic, minced 8 ounces applewood smoked bacon White burger buns Creamy peanut butter 20 slices American cheese Instructions: Combine the beef with the sea salt, seasoning salt, pepper and garlic. Create 10 beef balls. Place the balls individually between waxed paper and slightly press the center to create your patties. Place the patties on a lined cookie sheet, ready to be placed on the grill. On the stove, fry the bacon to desired texture over medium-heat.
Turn your chargrill to medium-high and place the burgers on it once it is hot. Cook the first side until the edges are caramelized and browned, 3 to 5 minutes. Flip the burgers and cook for another 3 to 5 minutes. Be careful not to pierce the meat or overcook. Set aside and let them rest for another 3 to 5 minutes. Before you turn off the grill, lightly toast the white burger buns.
Dress each side of the white burger buns with creamy peanut butter and 2 slices American cheese. Place the burgers on top of the cheese and add the cooked bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25411,"Veggie Benedict with Hollandaise Sauce 4 egg yolks 2 teaspoons white wine 2 teaspoons freshly squeezed lemon juice 2 pounds clarified butter 2 cups hot water 1 English muffin 3 tablespoons unsalted butter 1/2 cup diced mushrooms 1/2 cup diced onions 1 tomato, thinly sliced 1 avocado, thinly sliced Basted Eggs, recipe follows 8-inch egg pan (recommended: Teflon-coated) 1 teaspoon clarified butter 2 eggs 1 tablespoon water Instructions: In a stainless steel bowl, add the egg yolks, wine, and lemon juice. Place the stainless steel bowl over boiling water and whisk continuously until the yolks are thoroughly heated. It should be light and fluffy from all of the air that was whipped into it, but not scrambled. Remove from the heat. Add a small amount of the hot water and whisk gently. Stream in the clarified butter slowly while whisking gently. Alternate between the butter and the hot water until the desired amount and consistency is achieved. Butter the English muffin with 1 tablespoon of butter and toast it in a skillet until golden brown. In a separate medium skillet, saute the mushrooms and onions in the remaining butter. Place the tomato slices, avocado, mushrooms, and onions on top of the English muffin. Top it off with basted eggs and hollandaise sauce and serve. To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25412,"San Antonio Migas 8 large eggs 3 tablespoons unsalted butter 3 tablespoons vegetable oil 4 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles 1/2 cup chopped red bell pepper 1 4-ounce can green chiles, drained 1/2 cup chopped Vidalia or other sweet onion Kosher salt and freshly ground black pepper 2 Roma tomatoes, seeded and chopped 1/2 cup shredded pepper jack cheese In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside. Instructions: Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy. Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes. Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese. ","[Rioja, Tempranillo, Garnacha, Barbera]" 25413,"Skillet Pancakes with Canadian Bacon and Peaches 3 peaches, cut into wedges 1/2 cup packed light brown sugar 1 3/4 cups all-purpose flour 3 tablespoons granulated sugar 2 1/4 teaspoons baking powder Kosher salt 3 large eggs 1 1/4 cups milk 6 tablespoons unsalted butter, melted 1/2 cup large-curd cottage cheese, plus more for topping 6 ounces Canadian bacon, diced Instructions: Preheat the oven to 375 degrees F. Toss the peaches with the brown sugar in a medium bowl; set aside. Combine the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the eggs and milk in a separate bowl, then gradually whisk into the flour mixture until just combined. Whisk in 4 tablespoons melted butter, then fold in the cottage cheese with a rubber spatula. Heat 1 tablespoon butter in a 10-inch ovenproof nonstick skillet over medium heat until bubbling. Add the batter and cook until it starts setting around the edge, about 2 minutes. Transfer the skillet to the oven and bake until set and golden, about 25 minutes. Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the peaches and any juices from the bowl. Cover and cook until soft and syrupy, 5 to 10 minutes, adding up to 1/4 cup water if necessary. Uncover and stir in the Canadian bacon. Cook until warmed through, about 2 minutes. Remove from the heat and cover to keep warm. Remove the pancake from the oven and transfer to a cutting board; slice into wedges. Serve topped with the peach-bacon mixture and more cottage cheese. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 25414,"Korean Fried Chicken Wraps 2 boneless, skinless chicken breasts, sliced into strips 2 cups buttermilk
Oil, for deep-frying 1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons ground ginger 2 tablespoons onion powder
1 tablespoon chili powder
Salt and pepper 2 cups soy sauce
1/2 cup shredded green cabbage
1/2 cup shredded red cabbage
1/4 cup thinly sliced celery
1/4 cup thinly sliced red onion
1/4 cup thinly sliced radish
1 tablespoon mirin
1 teaspoon sesame oil
Zest and juice of 2 limes
1/2 cup sambal oelek 1/4 cup agave nectar
1/4 cup tomato paste
1/2 cup mayonnaise
2 tablespoons white miso
1 tablespoon grated fresh ginger 1 teaspoon fish sauce
Half 14-ounce package wonton skins
4 tablespoons furikake seasoning 4 flour tortillas
Micro cilantro, for garnish Instructions: Soak the chicken in the buttermilk for 5 minutes. Meanwhile, fill a large Dutch oven halfway with oil and heat slowly to 375 degrees F on a deep-fry thermometer. Line a plate with a paper towel. Combine the flour, garlic powder, ground ginger, onion powder, chili powder and 4 teaspoons salt in a large shallow dish. Remove the chicken from the buttermilk, let the excess drip off and then dredge in the spiced flour mixture. Fry the chicken until golden and cooked through, about 7 minutes. Drain on the lined plate. (Bring the oil back to 375 degrees F, then lower the heat to hold at temperature.) In a large bowl, combine the soy sauce, green cabbage, red cabbage, celery, onion, radish, mirin, sesame oil, lime zest and juice, and salt and pepper to taste. Let sit. In a small bowl, stir together the sambal oelek, agave nectar and tomato paste, and brush onto the chicken. Stir together the mayonnaise, miso, ginger and fish sauce in another small bowl. Set aside. Bring the oil back to 375 degrees F if necessary. Separate the wonton skins and fry until crispy, about 5 minutes. Sprinkle with furikake. Smear the miso mayonnaise on the tortillas and top with the slaw and some chicken. Wrap and serve with wonton chips on the side. Garnish with micro cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25415,"Peanut Butter Monster Cookies 1/2 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening or 1/2 cup Crisco? Butter Flavor All-Vegetable Shortening 2/3 cup sugar 2/3 cup firmly packed light brown sugar 1 tsp. vanilla extract 1 cup Jif? Extra Crunchy Peanut Butter 2 large eggs 1/4 cup water 1/2 cup Pillsbury BEST? All Purpose Flour 1 cup miniature or regular colorful candy coated chocolate pieces 2 tsps. baking soda 1/2 tsp. salt 4 cups quick rolled oats 1 cup semi-sweet chocolate chips 1 cup flaked coconut (optional) Instructions: HEAT oven to 350 degrees F. Beat shortening, sugar, brown sugar and vanilla extract in large bowl on medium speed of electric mixer until light and fluffy. Add peanut butter, eggs and water; mix well. COMBINE flour, baking soda and salt in large bowl. Stir in oats. Gradually add to peanut butter mixture until well blended. Stir in chocolate chips. candy coated chocolate pieces and coconut. Cover and chill 30 minutes. DROP by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten to 2-inch circles. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely. VARIATION JUMBO PEANUT BUTTER MONSTER COOKIES: Prepare cookie dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Flatten to 3-inch circles. Bake 13 to 15 minutes or until light brown around edges. Makes 1 1/2 dozen. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25416,"Spaghetti Squash Carbonara 2 large spaghetti squash (2 1/2 pounds each) 3/4 cup grated Parmesan, plus more for serving, optional 1 large egg yolk Kosher salt and freshly ground black pepper 4 ounces pancetta, cut into 1/4-inch cubes 1 small clove garlic, minced 1/4 teaspoon crushed red pepper flakes 1/3 cup heavy cream 1/4 cup flat-leaf parsley leaves, chopped A green salad, for serving Instructions: Cut the squash in half crosswise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave-safe plate, cover tightly with plastic wrap and microwave on high until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl. Meanwhile, mix together the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl.
Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated.
Add the Parmesan mixture and toss to gently cook the eggs and make a creamy sauce. Sir in the parsley. Divide among 4 plates and serve with more Parmesan, if using, and a green salad on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25417,"Johnnycakes, Newport County Style 1 cup stone ground white cornmeal 1 teaspoon salt 2 cups hot water Instructions: Mix all ingredients together. Mixture will be thin. Spoon onto a buttered griddle in 5 inch rounds and fry until golden brown. ","[Chardonnay, Riesling, Sauvignon Blanc]" 25418,"Meaty, Meat-less Chili 3 medium ancho chiles 1 quart vegetable or chicken stock-in-a-box 1/4 cup extra-virgin olive oil 8 portabella caps, wiped clean, gills scraped, chopped 4 large cloves garlic, thinly sliced 1 large onion, chopped 1 green or red cl, thinly sliced Salt and freshly ground black pepper A scant palmful smoked paprika A scant palmful cumin A scant palmful coriander Pinch ground cinnamon 2 (15-ounce) cans black beans, rinsed and drained 1 (15-ounce) can fire-roasted diced or crushed tomatoes 1 ripe avocado 1 cup sour cream Juice of 1 lime A handful fresh cilantro or fresh parsley Toasted pepitas or sunflower seeds for garnish, optional Tortilla chips, 2 (1-ounce) bags or couple handfuls, optional Instructions: Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm. Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, cl, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon. Puree the reconstituted chiles and stock in a food processor. Add the cl stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal. To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve. Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 25419,"Spiced Honey-Glazed Ribs 4 teaspoons cumin seeds 4 teaspoons coriander seeds 4 teaspoons packed dark brown sugar 4 teaspoons smoked paprika 1/2 teaspoon red pepper flakes 2 1 1/2- to 2-pound racks baby back pork ribs, membranes removed Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1/4 cup honey 2 tablespoons apple cider vinegar
Instructions: Preheat the oven to 325? and set a wire rack on a rimmed baking sheet. Put the cumin and coriander seeds in a resealable plastic bag and crush with a heavy skillet. Transfer to a bowl and add the brown sugar, paprika and red pepper flakes. Season the ribs generously with salt and pepper, rub all over with the vegetable oil, then rub all over with the spice mixture, pressing to adhere. Transfer the ribs meat-side up to the rack. Stir together the honey and vinegar in a small bowl. Bake the ribs, rotating the baking sheet after 45 minutes, until well browned, 1 hour 30 minutes to 1 hour 45 minutes. Brush half of the honey mixture on both sides of the ribs and bake 15 more minutes, then brush with the remaining honey mixture and continue baking until the ribs are deeply browned and tender, about 15 more minutes. Transfer the ribs to a cutting board and let cool slightly before carving. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 25420,"Vegan, Soy-Free, Nut-Free Fudge, Mint and Raspberry Cupcakes 1 cup coconut milk 1 tablespoon white vinegar 1 cup gluten-free all-purpose baking flour 1/2 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon double-acting baking powder 1/4 teaspoon plus 1/8 teaspoon xanthan gum 1/4 teaspoon salt 3/4 cup sugar 1/3 cup vegetable oil 1 1/2 teaspoon vanilla extract 1/2 cup vegan butter 3 cups confectioners' sugar 2 tablespoons coconut milk 2 teaspoons mint extract 1/2 teaspoon vanilla bean paste 1/4 teaspoon salt 1 cup fresh red raspberries 1 tablespoon sugar 1 cup vegan chocolate chips 1 cup gluten-free vegan chocolate cookies Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a traditional cupcake pan with 12 cupcake liners.
Combine the coconut milk and vinegar and set aside. In a separate bowl, sift together the baking flour, cocoa powder, baking soda, baking powder, xanthan gum and salt. In a large bowl, combine the sugar, oil and vanilla extract with the milk and vinegar mixture and beat with an electric mixer for 1 minute. Add the dry ingredients to the wet ingredients and mix thoroughly.
Fill the cupcake liners three-quarters full with batter and bake until the tops spring back when touched, about 22 minutes. Cool the cupcakes completely. Once cool, remove the cupcakes from the liners and cut horizontally in half creating 2 pieces.
For the frosting: Whip the butter until it is white and creamy, about 3 minutes. Add the confectioners' sugar 1 cup at a time until thoroughly combined. Add the coconut milk, mint extract, vanilla bean paste and salt, and mix until smooth. Put the frosting in a piping bag and cut 1/2-inch off the tip.
For the compote: Combine the raspberries and sugar in a small skillet and cook over low heat for 10 minutes, stirring occasionally. Remove from the heat and let cool.
For the ganache: In a small saucepan, melt the chocolate chips over low heat, stirring frequently. Remove from the heat and let cool until it is still warm and easy to spread.
For the cookie crumbles: Using a food processor, crush the cookies into crumbles.
To assemble: Lift the top off of a cupcake and generously frost the bottom with mint frosting. Drizzle with raspberry compote and replace the top. Spread approximately 1 1/2 tablespoons chocolate ganache on the top, and then sprinkle with chocolate cookie crumbles.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 25421,"Summer Pasta Salad 1 pound gemelli or other twisted pasta, such as cavatappi 1 cup olive oil 1/3 cup red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon honey Kosher salt and freshly ground black pepper 4 Persian cucumbers, halved lengthwise and thinly sliced (about 2 cups) 2 pints mini heirloom cherry tomatoes or other cherry tomatoes, halved 2 stalks celery, thinly sliced (about 1 cup) 2 cups radishes, thinly sliced 2 cups fresh corn kernels (from 4 about ears) 1 medium shallot, thinly sliced (about 1/2 cup) 1/2 cup flat-leaf parsley leaves, roughly chopped 1/3 cup fresh dill, roughly chopped Instructions: Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside. Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25422,"Dessert Nachos 1 1/4 cups all-purpose flour 1 cup sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon sea salt
1 1/2 cups heavy cream
Grated zest of 1/2 large orange
1/2 teaspoon vanilla extract 2 large eggs, beaten
1 1/2 cups half-and-half 1 cup heavy cream
1 cup sugar
1/4 cup matcha tea powder
1 teaspoon vanilla extract 1 cup chopped white chocolate 1/4 cup sugar 1 teaspoon ground cinnamon
1 sheet frozen puff pastry 1 egg, beaten
2 tablespoons heavy cream
1/4 cup sugar 1 jalapeno, sliced
1 cup strawberries, cut into small pieces
1/4 cup blueberries
2 nectarines, pitted, peeled and chopped into small pieces
Zest and juice of 1/2 large orange
1/2 cup creme fraiche, for serving Instructions: For the chocolate-orange cake \beef: Preheat the oven to 350 degrees F. Prepare a baking sheet with cooking spray and parchment. Sift together the flour, sugar, cocoa, baking powder and salt and set aside. Combine the cream, orange zest and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed just until cream holds its shape, but before soft peaks form. Gradually add the beaten eggs--the mixture will thin a bit. Switch to the paddle attachment. On low speed, add the flour mixture and beat until smooth. Scrape down the sides of the bowl and mix again until just combined. The batter will be quite thick, kind of like a stiff frosting. Distribute the batter in five large dollops on the prepared baking sheet and spread evenly with an offset spatula. Bake until the cake springs back when gently pressed in the center, about 15 minutes. Transfer to a wire rack to cool completely, about 15 minutes. Adjust the oven temperature to 400 degrees F for the \chips. For the matcha green tea ice cream \guacamole: In a small saucepan, combine the half-and-half, cream, sugar, matcha and vanilla. Whisk over low heat until the sugar and matcha are dissolved. Remove from the heat and pour into an ice cream maker. Churn according to manufacturers' instructions. Remove and store in freezer. For the white chocolate \cheese: Melt the white chocolate in a heatproof glass bowl set over a pot of simmering water. Stir until completely melted and smooth. Remove from the heat and let cool slightly. For the puff pastry \chips: Combine the sugar and cinnamon, and set aside. On a lightly floured work surface, roll out the puff pastry to a 1/8-inch thickness. Cut into 24 triangles and place on a parchment-lined baking sheet. Mix the beaten egg and the cream, and liberally brush over the triangles. Sprinkle the triangles with the cinnamon sugar. Poke each \chip\ with a fork 4 or 5 times to prevent rising during baking. Bake until golden brown and sugar has started to caramelize slightly, 7 to 10 minutes. Remove from oven and let cool. For the fruit \pico de gallo: Combine the sugar and 1/4 cup water in a small saucepan and cook over medium-low heat to dissolve the sugar. Add the jalapenos and simmer for 5 to 7 minutes. Remove the jalapenos and chop into small pieces. In a glass bowl, combine the chopped jalapenos with the strawberries, blueberries, nectarines, and orange zest and juice. Stir to combine. To assemble: Divide the \chips\ among six plates, or place on serving platter. Crumble some chocolate cake over the \chips,\ about 1/4 cup per serving. Transfer the melted white chocolate to a pastry bag, snip a tiny opening, and drizzle over the \chips. Top with a spoonful of \pico de gallo\ and then a dollop of creme fraiche. With a 2-inch scoop, place scoops of the \guacamole\ alongside the creme fraiche, or serve separately in ramekins. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 25423,"Spicy Braised Chicken 2 tablespoons unsalted butter 2 tablespoons olive oil 8 pieces chicken (2 breasts cut in half, 2 thighs, 2 legs), skin removed Salt and freshly ground black pepper 2 carrots, cut into 1/2-inch pieces 1 onion, cut into chunks 2 celery stalks, cut into 1/2-inch pieces 1 Granny Smith apple, peeled and cut into 8 wedges 1 habanero cl 2 cloves garlic, smashed 2 dry bay leaves 12 sprigs fresh thyme, tied into a bundle 1 cup dry white wine 1 1/2 cups chicken stock 1 tablespoon concentrated gravy sauce (recommended: Gravy Master) 1 tablespoon butter 1 tablespoon olive oil Chicken giblets 1/2 cup diced onion 4 tablespoons all-purpose flour 2 cups chicken stock Coconut Rice n' Peas, recipe follows 1 tablespoon olive oil 1 medium onion, chopped 1 teaspoon salt 2 cups long-grain rice 1/2 cup coconut milk 1 (12-ounce) can pigeon peas, drained and rinsed Freshly ground black pepper Instructions: Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes. Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero, garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften, about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken, about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken falls off the bone. In the last half hour, remove the lid and let liquid reduce. To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5 minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked. Serve Braised Chicken over Coconut Rice n' Peas Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15 to 17 minutes. Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then fold in pigeon peas. Season with salt and pepper, to taste. Yield: 4 to 6 servings ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 25424,"Homefries 4 russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch dice Kosher salt 4 tablespoons rendered bacon fat 3 tablespoons vegetable oil, like soy, peanut, or corn 1 medium yellow onion, thinly sliced Freshly ground black pepper Pinch cayenne pepper (optional) Instructions: Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside. Meanwhile, heat 1 tablespoon of the bacon fat and 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium-high heat. Add the onion and cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl. Wipe out the skillet and return to medium-high heat. Heat the remaining 3 tablespoons bacon fat and 2 tablespoons vegetable oil. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on one side, about 8 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, until well-browned, about 12 minutes. Stir in the onions, heat through, and sprinkle with the cayenne, if desired. Transfer to a warm platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 25425,"Rice with Corn, Okra, and Chipotle 1/2 pound small fresh okra, washed, trimmed, and sliced 1/2inch thick Juice of 1 lemon 3 tablespoons Spanish olive oil 1 medium onion, finely diced 1 small green pepper, stemmed, seeded, and finely chopped 3 cloves garlic, finely chopped 3 canned plum tomatoes, seeded and chopped 1/2 cup dry sherry 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 cups long grain white rice, rinsed until the water runs clear 8 threads saffron, crushed 1 cup corn kernels (from about 2 ears corn) 1 pickled chipotle cl, chopped (see Note) 1/4 cup pickling liquid from chipotles (see Note) 4 1/4 cups light chicken broth, preferably homemade Instructions: In a glass or ceramic bowl, toss the okra with the lemon juice. Let sit for 15 minutes. In a large heavy saucepan, heat the olive oil over high heat. Saute the okra for 4 to 5 minutes, stirring frequently, until golden. Add the onion, reduce the heat to medium, and cook for 6 to 8 minutes, until softened. Add the green pepper and the garlic and cook for 2 minutes more, until the garlic releases its aroma. Add the tomatoes, cook for 2 minutes, stirring, and add the sherry, salt, and pepper. Cook the mixture for 5 minutes, stirring occasionally, until thickened. Increase the heat to medium, add the rice, saffron, corn, drained okra, and chipotle. Stir the mixture well and cook for 2 minutes. Add the pickling liquid and the chicken broth, stir again and cook partially covered for 15 to 20 minutes, until most of the liquid has been absorbed and small craters form in the top of the rice. Stir with a fork and cover the pan. Reduce the heat to low and simmer for 10 to 15 minutes more, until the rice is tender. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 25426,"Lemon Meringue Cake 3/4 cup sugar 6 large egg yolks 1/3 cup fresh lemon juice 1 tablespoon finely grated lemon zest 1 tablespoon plus 1 teaspoon cornstarch Pinch of salt 6 tablespoons cold unsalted butter, cut into small pieces 4 large egg whites 1 cup sugar Pinch of cream of tartar 1/2 teaspoon vanilla extract Basic Vanilla Cake, recipe follows, baked and cooled 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 3/4 cup heavy cream Instructions: Make the lemon curd: Whisk the sugar, egg yolks, lemon juice, lemon zest, cornstarch and salt in a small saucepan over medium-low heat; cook, whisking occasionally, until the sugar dissolves. Continue cooking, whisking constantly, until thick, about 10 minutes. Whisk in the butter a few pieces at a time until melted, then strain through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface and refrigerate until set, at least 2 hours. Make the meringue: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan; add the cream of tartar and vanilla and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Assemble the cake: Put 1 cake layer on a platter; spread the lemon curd on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the cake with the meringue, using the back of a spoon to make swirly peaks. Brown the meringue with a kitchen torch. Serve immediately or refrigerate up to 1 day. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25427,"S'mores on a Stick 2 cups graham cracker crumbs 4 Homemade Marshmallows, recipe follows 4 cups semisweet chocolate chips 2 tablespoons (2 envelopes) unflavored gelatin 1/2 cup granulated sugar 2 teaspoons light corn syrup 2 egg whites 1 1/2 teaspoons vanilla extract Powdered sugar, as needed Instructions: Line a baking sheet with parchment paper. Place the graham cracker crumbs in a shallow dish and set aside. Spear the marshmallows with the cocktail picks. Melt the chocolate chips in a double boiler over medium heat, stirring occasionally. Dip the marshmallow sticks in the chocolate, one at a time, and let any excess drip off. Roll in the graham cracker crumbs and place on the prepared baking sheet. Serve immediately. Or if you'd like the chocolate to set, refrigerate about 1 hour before serving. Line a baking sheet or dish with parchment paper. Stir the gelatin into 1/3 cup water. Place the granulated sugar, 1/3 cup water and corn syrup in a small saucepan over medium-high heat. Bring to a boil, stirring, and cook until the sugar dissolves and the temperature reaches 240 degrees F. Carefully pour the sugar mixture into the gelatin mixture, stirring constantly. Let sit for 5 minutes. Using an electric mixer, whip the egg whites until soft peaks form. With the mixer on medium-low speed, pour the sugar-gelatin mixture into the egg whites in a slow, steady stream. Continue whipping until stiff peaks form. Pour the mixture into 8-by-8-inch baking sheet or dish and refrigerate until stiffened, about 3 hours. Turn the marshmallow out onto a surface sprinkled with powdered sugar; peel off the parchment. Cut into 4 cubes and insert a bamboo stick into each. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 25428,"Purist's Guacamole 2 medium Hass avocados 1 lime Salt Instructions: Cut the avocados in half and remove the pit. With your fingers, slip off or peel away the avocado skin, or use a spoon to scoop out the avocado flesh. Place the flesh in a bowl and mash coarsely with a fork. Add lime juice and salt, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 25429,"Ackee and Saltfish 1/2 pound boneless salted codfish 1/2 cup vegetable oil 4 cloves garlic, finely chopped 1 sprig fresh thyme 2 onions, sliced 4 scallions, chopped 1 cup sliced assorted bell peppers (red, green, yellow, orange) 1/4 Scotch bonnet pepper, finely chopped with seeds removed 1 (20-ounce) can ackee, drained 1 teaspoon freshly ground black pepper 1 teaspoon paprika Instructions: Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours. Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onions, scallions, bell peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove. Garnish the cooked meal with the paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25430,"Butterscotch Apple Gooey Butter Cake 1 3/4 cups all-purpose flour 2 1/4 teaspoons rapid-rise yeast (one 1/4-ounce package; see Cook's Note) 6 tablespoons unsalted butter, at room temperature 3 tablespoons sugar 1/2 teaspoon kosher salt 1 large egg, beaten 1/4 cup whole milk 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/4 cups sugar 1/2 teaspoon kosher salt 1/4 cup milk 1 large egg plus 1 large egg yolk, beaten 3 tablespoons maple syrup 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup butterscotch chips 2 green apples, skin on, 1/4-inch dice Instructions: Make the dough: In a small bowl, whisk together the flour and yeast; set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar and salt on medium speed until smooth, about 1 minute. Add the egg and mix until just combined. Add the flour mixture, alternately with the milk, and mix on low speed until a ball of dough forms. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, 8 to 10 minutes. Press the dough into the bottom of an ungreased 9-inch square baking dish, then cover with plastic wrap and set aside in a warm space until the dough is airy and puffy and rises about 1/2 inch, about 1 hour. Preheat the oven to 350 degrees F. Make the topping: Cream the butter, sugar and salt in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. In another bowl, whisk together the milk, egg, egg yolk, maple syrup and vanilla. Add half the flour and beat on medium-low speed until incorporated. Add about half of the egg-milk mixture and mix until incorporated, scraping down the sides of the bowl as needed. Repeat mixing in the remaining flour and egg-milk mixtures. Assembly: Scatter the butterscotch chips and then the apples on top of the dough, spreading to the edges of the pan. Dollop large spoonfuls of the topping over the apples and carefully smooth with a spatula to make an even layer of the topping. Bake until the topping is golden brown and crispy, 35 to 40 minutes. The center should still be soft and gooey; do not overbake! Let rest for 30 minutes before slicing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25431,"Menorken Clam Chowder 2 1/2 stalks celery, chopped 5 onions, chopped 1 (10-ounce) can clam base 6 ounces granulated garlic 6 ounces Tony's Creole seasoning 1/3 bottle hot sauce (recommended: Tabasco) 6 ounces Worcestershire sauce 6 ounces lemon juice 1 gallon salted water 2 large restaurant-size cans crushed tomatoes, at least 64 ounces 2 large cans undrained peeled potatoes 3 bags chopped clams Instructions: Combine all the ingredients in a large pot, and bring to a simmer over medium heat. The clams should be the last ingredient added. Stir occasionally and let simmer for 2 hours. Ladle into serving bowls and serve. Any unused portions can be frozen. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25432,"Ensalada de Noche Buena (Christmas Eve) 1/4 cup olive oil 3 tablespoons orange juice 2 tablespoons red wine vinegar 1 teaspoon salt 1 tablespoon fresh cilantro, chopped 1 head Romaine lettuce 2 beets, cooked and julienned 2 apples, peeled and sliced into wedges 2 oranges, peeled and segmented 2 bananas peeled and sliced into rounds 1 cup fresh pineapple cubes 1/2 cup unsalted peanuts Instructions: In a small bowl, whisk together olive oil, orange juice, vinegar, salt, and cilantro. Set aside. Wash and dry lettuce leaves and then shred. Arrange the lettuce on the bottom of a glass bowl and then layer beets and fruit on top of lettuce, it can be mixed, although, doesn't have to be. Top with peanuts and pour the dressing over the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 25433,"Philippine Stir-Fried Rice Noodles: Pansit Grisado 4 ounces soy oil 2 cloves garlic, peeled and minced 4 ounces julienned Spanish onion 1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips 4 ounces soy sauce 2 pints white chicken stock 1/2 ounce oyster sauce 14 ounces carrots, washed, peeled and cut julienne 14 green cabbage, washed and finely cut chiffonade 8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long 1 pound rice noodles, soaked in warm water (to cover) for 20 minutes Salt and ground white pepper 3 scallions, washed, trimmed, and coarsely chopped, as a garnish 2 lemons, washed, tips cut off, sliced into wedges, as a garnish Instructions: In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent. Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry. Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables. Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 25434,"Steamed Asparagus 1 bunch asparagus (about 1 pound) Kosher salt Instructions: Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems. Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the asparagus in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until tender, 4 to 6 minutes depending on the thickness. Transfer the asparagus to a plate and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25435,"Sour Cream and Bacon Deviled Eggs 12 large eggs 6 tablespoons sour cream 2 tablespoons mayonnaise 6 strips bacon, cooked and crumbled 4 tablespoons chopped chives Kosher salt and freshly ground black pepper Instructions: Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour. Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise. Reserve 1 tablespoon of the bacon and chives for garnish and add the remaining bacon and chives to the yolk mixture, stirring well. Season with salt and pepper to taste. Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25436,"Cranberry Pecan Biscotti 1 3/4 cups all-purpose flour, plus more for dusting 1 8.5-ounce box corn muffin mix 2/3 cup sugar 1 cup dried cranberries 3/4 cup chopped pecans 1/2 teaspoon finely grated lemon zest 3 large eggs 1 teaspoon vanilla extract Instructions: Preheat the oven to 350. Whisk the flour, muffin mix, sugar, cranberries, pecans and lemon zest in a large bowl. Make a well in the center and place the eggs and vanilla in it. Break up the eggs with a fork, then stir them into the dry ingredients to make a stiff dough. Knead the dough a few times on a lightly floured work surface until smooth; shape into a 12-by-3-inch log. Place on a baking sheet lined with parchment paper and bake until golden, about 30 minutes. Cool on a wire rack. Using a serrated knife, cut the log crosswise on an angle into thin slices (about 1/4-inch thick). Place the slices on the parchment-lined baking sheet and bake until golden, about 20 more minutes. Cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25437,"Chicken or Lamb Patty Pockets Handful cilantro leaves Handful mint leaves Handful basil leaves 1 cup Greek style plain yogurt 1 tablespoon cumin, a palm full 1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning) 1 1/2 pounds ground chicken or ground lamb 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 pita pockets 1 cup mango chutney 8 leaves tender lettuce Spiced exotic chips (recommended: Taro root chips) Instructions: Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney. ","[Syrah, Tempranillo, Garnacha, Barbera]" 25438,"Fish Sticks with Tartar Sauce 1 pound piece boneless, skinless cod and/or boneless chicken strips* (See Cook's Note) 2 cups panko (Japanese coarse bread crumbs) 1 cup all-purpose flour 2 teaspoons kosher salt, plus for seasoning 3 large eggs Freshly ground black pepper Corn oil, for frying Tartar Dipping Sauce, recipe follows 2/3 cup mayonnaise 1/4 cup sweet pickle relish Freshly squeezed juice from 1/2 lemon (about 1 tablespoon) Instructions: Prepare a paper towel-lined baking pan and set aside. Cut each fillet into 1-inch strips. Toss the panko, flour, and 2 teaspoons salt in 1 shallow bowl or pie plate, and beat the eggs lightly in another. Heat about 1/4-inch of oil in a large skillet over medium-high heat. Season the fish all over with salt and pepper, dip in the eggs, and then press into the panko mixture to coat evenly, shaking off any excess. Carefully place the fish in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the fish, turning once, until evenly brown, about 2 to 3 minutes total. Transfer to paper towels to absorb excess oil, and, if necessary, keep warm in the oven on the rack. Repeat with the rest of the fish. Serve hot with the dipping sauce. Stir together the mayonnaise, relish, and lemon juice. Chill for 10 minutes. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25439,"Pork Tonkatsu 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces Salt and freshly ground black pepper Salt and freshly ground black pepper
Flour for dredging 2 eggs, lightly beaten 2 cups panko (bread crumbs) Vegetable oil for pan frying Shredded Napa cabbage, for serving Lemon wedges, for garnish Tonkatsu sauce, for dipping Instructions: Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage. Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25440,"Sauteed Zucchini with Feta 2 tablespoons olive oil 2 large zucchini, thinly sliced in rounds 2 garlic cloves, chopped Salt and pepper, to taste 1/4 cup chopped parsley or basil 1 tablespoon chopped cilantro 1/2 cup crumbled feta Instructions: In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 25441,"Red Onions Roasted with Balsamic and Honey 3 red onions, peeled, halved lengthwise 1 cup balsamic vinegar 1/4 cup extra-virgin olive oil 1/3 cup honey Sea salt and freshly ground black pepper 1/2 stick unsalted butter 1/4 bunch fresh thyme Instructions: Preheat the oven to 325 degrees F. Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelised around the edges. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 25442,"Molasses Crisps 3/4 cup (1 1/2 sticks) unsalted butter 1 cup sugar 1 large eggs 1/4 cup molasses 1/4 teaspoon salt 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon baking soda 1 3/4 cups all-purpose flour Instructions: In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat the egg. Cream until the mixture is light and lemon-colored. Add the molasses and mix until combined. Scrape down the side of the bowl. In a separate bowl, stir together the salt, ginger, cinnamon, and baking soda. Add this to the butter mixture and mix until combined. A third at a time, add the flour to the butter mixture and mix just until combined. Wrap in plastic and chill at least 2 hours or overnight. Preheat the oven to 350 degrees F and lightly grease two baking sheets. Roll the dough into balls 1/2 to 2 inches in diameter (depending on what size you like them) and arrange them in well-spaced rows on the cookie sheets. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25443,"Manicotti 1 pound ground sirloin 2 teaspoons oil 1 cup mushrooms 1 onion, medium dice Two 16-ounce cans crushed tomatoes 4 cloves garlic 3 teaspoons granulated sugar Pinch crushed red pepper Pinch of kosher salt 4 fresh basil leaves 1 pint part-skimmed ricotta cheese 2 large eggs, beaten 3/4 cup Parmesan, plus more for sprinkling 2 tablespoons fresh parsley, chopped 1 teaspoon freshly ground black pepper 1 cup all-purpose flour 1 large egg 1/4 cup water 1 cup skim milk Cooking spray Instructions: For the tomato sauce: Cook the ground sirloin in a pan over medium heat until it is cooked through, about 10 minutes. Meanwhile, heat the oil in a large pan over medium heat. Add the mushrooms and half the onion and saute, about 8 minutes. Drain and set aside. Combine the tomatoes, garlic and remaining onion in a blender and pulse until the mixture is smooth. Transfer to a large stock pot over medium heat. Add the sugar, crushed red pepper, salt, basil, sirloin and mushroom mixture. Bring to a boil and simmer until slightly thickened. Set aside. For the filling: In a large bowl, combine the ricotta and eggs with a spoon. Add the Parmesan, parsley and pepper, and mix well. Set aside. For the manicotti crepes: In a large mixing bowl, whisk together the flour and egg. Add the milk and 1/4 cup water and combine. Spray a nonstick pan with cooking spray and heat over medium heat. Pour or scoop 2 to 4 tablespoons batter into the pan. Tilt the pan in a circular motion so that the batter coats the bottom of the pan evenly. Cook the crepe until the bottom is a light brown, about 2 minutes. Loosen with a rubber spatula, flip over and cook the other side. Repeat this process with the rest of the batter. Set crepes aside. Preheat the oven to 350 degrees F. Fill the crepes: Place 2 to 3 tablespoons of the ricotta filling in the middle of each crepe and roll up. Place the crepes, seam-side down, in an 11-by-17-inch baking dish. Cover the crepes with tomato sauce then sprinkle with a thin layer of Parmesan. Bake until bubbly, about 45 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 25444,"Smoked Pork Tenderloin with Roasted Iowa Corn Wrap 8 ounces pulled pork butt, recipe follows 2 ears roasted corn, cut from cob 2 large roasted red bell peppers Salt and pepper 4 large wonton wrappers 24 ounces smoked pork tenderloin, recipe follows 2 strips bacon, chopped 2 ounces Vidalia onion, chopped 8 ounces green beans, trimmed 8 ounces wax beans, trimmed 4 ounces water 2 large baking potatoes, like russets, cooked and mashed 10 ounces Ancho Bourbon Sauce, recipe follows 1 bone-in pork butt 1/2 cup barbecue spice 2 pork tenderloins 1 cup salt 2 cups sugar 1 quart apple juice 1 tablespoon black pepper 1 teaspoon cinnamon 1 teaspoon clove 1 teaspoon thyme 1/2 cup diced pepper-cured bacon 1 small onion, diced 2 ancho peppers 8 ounces brown sugar 2 cups bourbon 2 tablespoons freshly ground black pepper 1 quart veal jus, recipe follows 1 tablespoon vegetable oil 8 ounces onions, chopped 4 ounces celery, chopped 4 ounces carrots, chopped 1 quart veal stock 1 pound veal bones 1 bay leaf 1 tablespoon cracked black peppercorns 1 ounce cornstarch 1 tablespoon water Instructions: Combine pulled pork, corn, and peppers in saute pan on medium heat. Stir and saute until mixture binds together. Season with salt and pepper. Lay wonton wrapper flat, spread ? of the pulled pork mixture thinly to 1/4-inch from the edges. Place ? of a smoked pork loin in center of wrap. Fold edges in and roll. Repeat 3 times. Reserve until ready to cook. Render bacon in a pan. Caramelize onions with bacon. Once bacon is crisp, add beans and water. Let simmer until tender. Preheat a pot of oil or a fryer to 360 degrees F. Deep fry wrap until crisp and warm throughout. Remove and drain on paper towels. Cut on bias. To plate: Place mashed potatoes on center of plate, position the sliced wrap standing on end in the potatoes, and encircle the entree with beans and sauce. Preheat the oven to 250 degrees F. Trim the pork butt of excess fat. Score the pork butt by cutting a criss-cross pattern 1/4-inch into the meat. Rub the barbecue spice into the pork. Place the pork into a roasting pan fitted with a rack and cover with foil or a lid. Cook to an internal temperature of 150 degrees F. Remove from the oven and allow to cool. Once cool, shred by hand, removing bone and any excess fat. Combine salt, sugar, apple juice, pepper, cinnamon, clove, and thyme and stir to dissolve salt and sugar. Add pork and brine, refrigerated, for 6 hours. Remove from the brine and dry on a rack over a sheet pan for 1 hour, in the refrigerator. Prepare a stovetop smoker with apple wood chips. Smoke pork until cooked through. In a heavy-bottomed saucepan, render the bacon until golden brown. Add the onions and cook until caramelized. Add the ancho peppers and the brown sugar and cook until the mixture begins to bubble. Remove the pan from the heat and carefully add the bourbon. Return to the heat and cook until the mixture is reduced to a syrup. Add the black pepper and the veal jus and simmer until desired flavor. Strain. In a large stockpot, add the oil and heat. Add the onions, carrots, and celery and cook until caramelized. Add veal stock, veal bones, bay leaf, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer and cook for at least 2 1/2 hours, skimming off any fat or foam as necessary. Combine the cornstarch and water in a small bowl to make a slurry. Add to the jus and bring to a boil to thicken. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 25445,"Cantonese Chicken and Mushrooms 1 1/4 pounds chicken tenders or skinless, boneless chicken breasts, cut into 1 1/2-inch pieces 1/2 cup oyster sauce 2 tablespoons cornstarch 2 tablespoons peanut oil 6 scallions, cut into 1-inch pieces 8 thin slices peeled ginger 3 cloves garlic, coarsely chopped 8 to 10 ounces sliced mushrooms, such as cremini, shiitake or a mix 12 ounces baby bok choy, cut crosswise into 1 1/2-inch pieces 1 1/4 cups low-sodium chicken broth 2 teaspoons toasted sesame oil Cooked rice, for serving (optional) Instructions: Toss the chicken with the oyster sauce in a bowl. Mix the cornstarch with 3 tablespoons cold water in another bowl. Place both bowls near the stove with the remaining ingredients. Heat a wok or deep skillet over high heat until hot. Add the peanut oil, then the scallions, ginger and garlic, and stir-fry about 20 seconds. Add the chicken mixture and stir-fry until the meat is no longer pink on the outside, 2 to 3 minutes. Stir in the mushrooms and bok choy. Add the broth and sesame oil to the skillet and bring to a boil over high heat. Add the cornstarch mixture, return to a boil and cook, tossing, until the chicken is cooked through and the sauce is thick and glossy, 2 to 3 minutes. Serve with rice, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25446,"Tomato Jam Rugelach One 28-ounce can peeled whole tomatoes 3/4 cup packed brown sugar 1/2 teaspoon kosher salt Pinch of red pepper flakes 8 sprigs fresh thyme 2 1/2 cups (325 grams) all-purpose flour, plus more for dusting 1/2 cup grated Parmesan cheese 1/4 cup (50 grams) granulated sugar 1/2 teaspoon kosher salt 1 cup (226 grams) unsalted butter, cubed and cold 8 ounces (226 grams) cream cheese, cold 2 large egg yolks plus 1 whole egg 2 tablespoons everything bagel seasoning, divided Instructions: For the tomato jam: In a medium saucepan over medium-high heat, add the tomatoes with their liquid. Using clean hands, crush the tomatoes into small pieces. Add the brown sugar, salt, red pepper flakes and thyme sprigs and stir to combine. Bring to a boil, stirring occasionally, 5 to 6 minutes. Reduce the heat to low and simmer, stirring occasionally, until the tomatoes have released almost all of their liquid and the mixture is very thick and has reduced down to 1 1/2 cups, about 1 hour and 30 minutes. Remove the thyme sprigs, transfer the jam to a bowl and refrigerate until chilled, about 1 hour. For the rugelach dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, Parmesan cheese, granulated sugar and salt. Add the butter, distributing it all over the top of the dry ingredients, then dollop in the cream cheese. Mix on low speed until the dough is mostly mealy and there are still some large clumps of butter and cream cheese intact. With the mixer still running, add the egg yolks and continue mixing until the dough comes together. Divide the dough in half and shape into 2 small rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour and up to 2 days. Arrange an oven rack in the middle position. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Beat the remaining whole egg in a small bowl with a splash of water for an egg wash. Roll out one dough on a lightly floured surface, dusting with flour as needed to prevent it from sticking, until it is a wide rectangle, 18 by 9 inches. Use an offset spatula to spread half of the tomato jam over the dough in a thin even layer, leaving a 1-inch border along the long edge that is farthest from you. Brush the border with a thin layer of egg wash. Starting on the long end closest to you, roll the dough into a long, tight log. Repeat with the second dough, remaining tomato jam and more of the egg wash. Brush the logs with a thin layer of egg wash, then sprinkle each with 1 tablespoon of everything bagel seasoning. Cut the logs into 1 1/2-inch slices and transfer to the baking sheets, spacing them 1 inch apart with the seam side down. Bake each batch on the middle rack until golden brown on top; begin checking at 20 minutes. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour. Fully cooled rugelach can be stored in an airtight container at room temperature for several days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 25447,"Bourbon Gravy Turkey neck(s) and giblets, not including the liver(s) 1 carrot, chopped into 1-inch pieces 1 stalk celery, chopped into 1-inch pieces 1 sweet onion, preferably Vidalia, peeled and quartered 4 tablespoons butter 1 cup chopped sweet onions, preferably Vidalia 1/4 cup plus 2 tablespoons bourbon 4 cups turkey stock 3 tablespoons cornstarch Kosher salt and freshly ground pepper, to taste 2 tablespoons chopped fresh sage Instructions: For the stock: In a medium saucepot, add enough water (approximately 5 cups) to cover the turkey neck, giblets, carrot, celery, and onion. Bring the water to a boil; reduce heat and simmer on low, skimming the top occasionally for any foam. Cook the stock for at least one hour and up to two hours. Discard the turkey pieces and vegetables and strain the stock through a cheesecloth-lined strainer into another bowl. Strain again, if desired.
For the gravy: In a wide pot or skillet (just deep enough to accommodate the stock), melt the butter over medium heat. Add the onions and saute until tender, about 5 minutes. Add the bourbon and cook until nearly evaporated. Add the turkey stock and cornstarch and whisk vigorously until smooth. Increase the heat to high and bring the gravy to a boil. Cook, stirring frequently, until it has reduced down and is thick enough to coat the back of a spoon, 15 to 20 minutes. Season to taste with salt and pepper. Stir in the sage and cook for one more minute. Adjust seasoning, if necessary. Turn off heat and keep warm until ready to serve. ","[Burgundy, Merlot, Malbec, Tempranillo]" 25448,"Tomato and Watermelon Salad with Mozzarella 1 cup extra-virgin olive oil 6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved 4 tablespoons pickle juice (from the jar) 1/2 cup apple cider vinegar 1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped 2 ounces coarse sea salt 2 ripe beefsteak (or any large variety heirloom) tomatoes, washed, dried and stemmed 1 pint cherry (Sweet 100's or heirloom) tomatoes, washed, dried and stemmed Granulated sugar Coarsely ground black pepper The juice from 1/2 to 1 lemon, depending on personal taste 6 ounces cold watermelon, rind removed, seeded, cut into bite-size cubes and refrigerated until just before serving Instructions: For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice. Whisk in the vinegar. Taste for seasoning. Set aside. For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green. Keep in a sealed jar. To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface. Drizzle the tomatoes with a little sugar, black pepper and the dressing. Top with a sprinkle of the parsley salt. Taste a tomato slice for seasoning. Squeeze the lemon juice on the watermelon. Season the mozzarella slices with parsley salt and a little dressing, as well. Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 25449,"Quick Pickled Onions and Apples 2 green apples 1/2 lemon 1 small to medium red onion, very thinly sliced 1/4 cup chopped dill 1 teaspoon salt About 1/3 cup sugar 1 1/4 cups cider vinegar 4 fresh bay leaves 1/2 teaspoon whole black peppercorns Instructions: Quarter the apples then cut away core and thinly slice. Add them to a medium bowl, douse them with a little lemon juice and add the onions and dill. In a small pot over medium heat add the vinegar, bay leaves, peppercorns, salt and sugar. Stir and heat until the sugar has completely dissolved. Pour evenly over the apples and let stand 20 minutes, turning occasionally. Serve or cover and refrigerate until ready to use. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 25450,"Creamy Chicken Piccata 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.), pounded thin 1/3 cup all-purpose flour 2 eggs, slightly beaten 2 Tbsp. olive oil, divided 1/4 cup chopped shallots or onion 1 tsp. fresh thyme leaves or 1/2 tsp. dried thyme leaves, crushed 3 Tbsp. lemon juice 1 jar Bertolli? Alfredo Sauce 1 Tbsp. finely chopped fresh parsley 1 tsp. grated lemon peel (optional) Instructions: Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside. Heat remaining 1 tablespoon olive oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon Sauce over chicken and serve, if desired, with hot cooked rice or pasta. Cost per recipe*: $9.97. Cost per serving*: $2.49. *Based on average retail prices at national supermarkets. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25451,"Painted Sugar Cookies 1/2 cup butter or margarine, room temperature 1/2 cup vegetable shortening 1/2 cup sugar 1 large egg 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon salt 2-1/2 cups all-purpose flour 4 teaspoons corn syrup 1 teaspoon water Four different paste colors or liquid food coloring Instructions: In a large bowl, cream the butter, shortening and sugar with an electric mixer. Add the egg and vanilla and beat until light. In a small bowl, stir the soda, salt and flour together. Stir the dry ingredients into the creamed ingredients until well mixed. Wrap in plastic wrap and chill the dough for at least 30 minutes. Divide the dough in half. Wrap half in plastic wrap and return to the refrigerator. Roll out the dough to 1/8-inch thickness on a lightly floured surface. Cut cookies with a cookie cutter of any design and place on ungreased cookie sheets about 2 inches apart. Put 1 teaspoon corn syrup and 1/4 teaspoon water into each of 4 different custard cups. Tint each of the four mixtures with food coloring. Stir each well. Paint the unbaked cookies before baking using a small paintbrush. For more fun, press cookie dough through a garlic press to make \hair\ for gingerbread figures. Preheat the oven to 375 degrees F. Bake for 9 to 10 minutes or until cookies are lightly browned. Remove the cookies with a spatula and cool on wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25452,"Halibut and Corn Salad with Broken Vinaigrette 5 large vine-ripened tomatoes or 1 (12-ounce) can tomatoes 2/3 cup extra-virgin olive oil 2 teaspoons minced garlic 1 tablespoons freshly squeezed lemon juice Gray salt and freshly ground pepper 6 large ears corn, shucked 2 cup shelled lima beans, fava beans, or other fresh shelling beans 1 tablespoon finely chopped fresh tarragon leaves 4 slices bacon, (2 tablespoons) cooked until very crisp, well drained, and minced 2 tablespoons Champagne vinegar 6 tablespoons olive oil 4 halibut fillets, about 5 ounces each, or other firm-fleshed, meaty fish such as swordfish Instructions: Core the tomatoes, cut into pieces, and place in a blender. Blend until pureed. Strain through a sieve into a bowl. You should have about 2 1/2 cups puree. If fresh tomatoes are not available use canned. Heat 1 tablespoon of the olive oil in a non-reactive medium saucepan until hot. Add the garlic and saute briefly until light brown. Add the tomato puree and bring to a boil. Simmer gently about 5 minutes. Strain through a fine-mesh sieve into a bowl. Discard the solids. Rinse out the saucepan, return the tomato juice to the pan, and bring to a boil. Simmer and strain twice more until the tomato juice is as thick as heavy cream, about 15 minutes total cooking time. Be sure to lower the heat as the mixture thickens to prevent scorching. You should have about 1/4 cup of very smooth tomato juice. Add 1 tablespoon lemon juice and taste for salt and pepper. Pour 1 tablespoon of the olive oil into a small, clean glass bottle with a stopper and swirl to coat the inside. Coat the glass bottle with olive oil and the funnel before straining tomatoes so they don't stick. Strain the tomato juice into the bottle. Let it cool to room temperature. Add olive oil - mixture should be half olive oil and half tomato. Do not shake or mix! Bring a large pot of water to a boil and add salt. Blanche the corn and cook just until tender, about 3 minutes. Remove and set aside. Cook the beans in the same water just until tender, about 3 minutes. Drain. If using favas, peel them. When the corn is cool enough to handle, cut the kernels from the cobs. Toss together in a bowl.; In a clean jar with a lid, shake together minced tarragon, 2 tablespoons of the bacon, and 25 percent of Champagne vinegar and 75 percent olive oil. Pour enough of the dressing onto the corn and beans to coat, toss well, and taste for seasoning. Adjust with salt, pepper, and more dressing as necessary. Set aside to marinate for about 15 minutes.; Season the fish on both sides with salt and pepper. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until hot. Put presentation side of the fish (non-skin side) in pan first as it gets the best caramelization. Cook until brown on the first side, about 3 minutes. When you see it getting opague around the edges, give it another minute and flip sides. Cook another minute on other side. Remove from pan and place on cookie sheet for a bit while you enjoy your appetizer with company. Just before you're ready to serve it, put it in a preheated 450 degree F oven for about 30 seconds.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25453,"Pumpkin Muffins One 15-ounce can\u202fpure pumpkin puree\u202f 2\u202flarge eggs 1/2\u202fcup\u202fgranulated sugar 1/2 cup\u202flight brown sugar\u202f 1/2\u202fcup\u202fvegetable oil 1/4\u202fcup\u202fwhole milk 1 3/4\u202fcups\u202fall-purpose flour 1\u202fteaspoon\u202fbaking powder 1\u202fteaspoon\u202fbaking soda 1\u202fteaspoon kosher\u202fsalt 2 tablespoons pumpkin pie spice Instructions: Preheat the oven to 425 degrees F. Line a 12-cup muffin pan with muffin liners. Whisk to combine the pumpkin puree and eggs in a large bowl. Whisk in the granulated sugar, brown sugar, oil and milk. Sift in the flour, baking powder, baking soda and salt. Fold until just combined. Scoop 1/4 cup of the batter into each muffin cup. Add a scant 1/2 teaspoon of pumpkin spice into each cup and use a toothpick to swirl. Top with a rounded 1 tablespoon of batter and smooth over the top. Bake for 5 minutes, then reduce the heat to 350 degrees F. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool completely in the pan, about 1 hour, before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 25454,"Bacon and Chocolate Monkey Bread 8 slices bacon, sliced into 1-inch pieces Nonstick cooking spray, for the pan One 16.3-ounce can homestyle buttermilk biscuits, such as Pillsbury Grands!
1/4 cup maple syrup
3/4 cup semisweet chocolate chips
1 tablespoon unsalted butter, melted
1/3 cup powdered sugar
1 tablespoon milk
1/8 teaspoon maple extract
Instructions: Cook the bacon in a skillet over medium-high heat until crisp, about 10 minutes. Preheat the oven to 350 degrees F. Spray an 11-inch oval baking dish with cooking spray. Open the biscuits. Cut the biscuits in half horizontally for a total of 16 slices. Place one slice in a large bowl. Use a pastry brush to brush the top of the biscuit with maple syrup. Top with 1 teaspoon each of chocolate chips and bacon pieces. Top with another biscuit slice perpendicularly, and press lightly to make them stick. Repeat the process, building a tall stack of biscuit dough, until you're out of biscuit halves. (You won't use all the maple syrup; save 1 tablespoon for the drizzle.) Carefully transfer the stack to the prepared baking dish, laying the stack horizontally in the center, and pour any remaining syrup and chocolate over the top. Bake until golden on top, 25 to 30 minutes. Let cool 10 minutes, then whisk together the melted butter and reserved maple syrup in a medium bowl. Whisk in the powdered sugar until thick, then add the milk and maple extract and whisk until smooth. Drizzle carefully over the bread and let set, about 10 minutes more. ","[Chardonnay, Pinotage, Tempranillo, Riesling]" 25455,"Turkish Cheese and Herb Cigars 4 ounces farmer's cheese 2 ounces feta, crumbled 1/4 cup shredded part-skim mozzarella
1 large egg
3 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped dill fronds
1 tablespoon chopped fresh chives 1/2 teaspoon grated lemon zest Freshly ground black pepper Six 16- to 17-by-12-inch sheets phyllo dough, thawed according to package directions (see Cook's Note) 6 tablespoons unsalted butter, melted Instructions: Preheat the oven to 400 degrees F. Mash the farmer's cheese, feta and mozzarella together in a bowl using a fork. Work the egg in with the fork, then stir in the parsley, dill, chives, lemon zest and a large pinch of black pepper. Put a damp, clean towel on your counter. Unfold the phyllo sheets on top and cover with another damp, clean towel.
Put 1 sheet of phyllo on a cutting board with the long side closest to you and brush lightly with butter. Top with another sheet of phyllo and brush lightly with butter. Top with a third sheet of phyllo and brush lightly with butter. Cut the phyllo in half crosswise, then cut each half horizontally into thirds. Place the rectangles on a baking sheet and set aside. Repeat with the remaining phyllo. Working with one buttered phyllo stack at a time, spread a heaping tablespoon of cheese along the long edge of each rectangle, leaving a 1/2-inch border at each end. Fold the sides over the filling, then roll up from the bottom edge of the phyllo. Transfer rolled cigars to a baking sheet seam-side down and brush each with a little butter. Repeat with the remaining phyllo, filling and butter.
Bake the cigars, rotating the pan halfway through, until crispy and golden-brown, about 25 minutes. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25456,"Jamaican Codfish Fritters 1 cup flour 2 teaspoons garlic powder 3/4 teaspoon baking powder Salt to taste 1 Scotch Bonnet chili, chopped 3 scallions, chopped 1 tomato, chopped 1 egg, beaten 1/2 pound salt cod 1/4 cup water Instructions: Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking. Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 25457,"Frozen Banana Ice Cream Sandwiches 1 pound chocolate chip cookie dough (recommended: Nestle Toll House) 1 1/2 cups semisweet chocolate chips 1 teaspoon peanut or vegetable oil 2 (1 1/2 ounces) chocolate-toffee candy bars, chopped into 1/4-inch pieces (recommended: Skor) 2 medium bananas, peeled and sliced into 1/4-inch rounds 1 pint vanilla or banana ice cream, softened Instructions: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Form the cookie dough into 12 equal-sized balls and place on an ungreased baking sheet. Bake for 16 to 18 minutes until lightly browned around the edges. Cool for 10 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. In a small bowl, toss together the chocolate chips and oil. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 3 to 5 minutes. Spread the melted chocolate on top of 6 of the cooled cookies. Place on a parchment or waxed paper-lined baking sheet. Sprinkle the chocolate-toffee candy pieces on top of the melted chocolate. Place the remaining cookies, flat-side-up, on the same baking sheet. Arrange the banana slices in a single layer on the flat side of the remaining cookies. Freeze all the cookies for 45 to 60 minutes until the chocolate has set and the banana slices are frozen. Using an ice cream scoop, scoop about 1/3 cup softened ice cream on top of the frozen bananas. Place a chocolate covered cookie on top and gently press to form a sandwich. Repeat with the remaining ice cream and cookies. Freeze for 3 to 4 hours until firm. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 25458,"Fruitcake Brownie Drops 3/4 cup mixed dried fruit (such as raisins, pears and apricots), chopped if large 1 stick unsalted butter
2 ounces unsweetened chocolate, chopped 1 cup semisweet chocolate chips 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 3/4 cup granulated sugar 1 teaspoon vanilla extract Confectioners' sugar, for dusting (optional) 3 tablespoons brandy 3 tablespoons rum Instructions: Combine the brandy, rum and dried fruit in a microwave-safe bowl. Microwave until hot, 1 to 2 minutes; let stand 20 minutes.
Meanwhile, melt the butter, unsweetened chocolate and chocolate chips in a saucepan over medium heat, stirring, until smooth; let cool 10 minutes. Whisk the flour, baking powder and salt in a medium bowl.
Mix the eggs, granulated sugar and vanilla in a large bowl using a wooden spoon. Stir in the melted chocolate mixture. Add the flour mixture and stir vigorously until incorporated. Stir in the soaked dried fruit and liquid. Cover and refrigerate until the dough is slightly firm, about 1 hour.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Scoop tablespoonfuls of dough about 2 inches apart onto 2 ungreased baking sheets. Bake, switching the position of the pans halfway through, until slightly puffed and set on top, about 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Dust with confectioners' sugar.
The way you measure flour can make a big difference in your cookies: Spoon into measuring cups, then level with a knife. Do not pack.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 25459,"Ginger Pumpkin Tart 2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies) 6 tablespoons butter, melted 1 (15-ounce) can pumpkin puree, organic if possible 3/4 cup sweetened condensed milk 2 large egg yolks Pinch salt Instructions: Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet. Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool. In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve. To serve, carefully remove outer tart shell ring and slice. Eat and enjoy! NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 25460,"Whole Stuffed Butternut Squash 1 very large butternut squash (about 4 pounds) Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup chopped celery
1/4 cup chopped onions
3 cups cubed cornbread (about 6 ounces)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 fresh sage leaves, chopped
2 tablespoons dried cranberries
2 tablespoons roughly chopped pecans
1/4 cup vegetable stock
4 ounces green beans (about 20 beans), trimmed
1 large or 2 small carrots, peeled
2 tablespoons unsalted butter, cubed
1 1/2 teaspoons light brown sugar
1 tablespoon extra-virgin olive oil Instructions: Preheat the oven to 375F. Line a sheet pan with parchment paper or a silicone mat and place a rack on top. Halve the butternut squash lengthwise. Remove the seeds and discard. Using a melon baller, cut a channel into the neck of the squash, leaving a 3/4-inch border of flesh on the sides and bottom. Save the removed squash for another use or discard. Season the flesh with salt and pepper.
Heat 1 tablespoon of the olive oil over medium-high heat in a small skillet. Add the celery and onions and cook just until softened, about 3 minutes. Combine the celery and onions, cornbread, rosemary, thyme, sage, cranberries and pecans in a bowl and toss to combine well. Add the vegetable stock and mix just until moistened and combined. Season with salt and pepper.
Line the bottom of each butternut squash half with a layer of green beans. Top with the cornbread filling. Lay the carrot down the middle of 1 of the squash halves. Spread about 1 teaspoon of the butter over the carrot (enough to generously coat) and dot the cornbread mixture evenly with the remaining butter. Sprinkle the carrot with the brown sugar. Slide the squash pieces next to each other and carefully close the butternut squash and lay on one side. Tie in the middle and at each end with butcher\u2019s twine.
Crumple a piece of aluminum foil into a 24-inch-long \u201csnake\u201d. Curl this around and place on the prepared rack. Nestle the squash inside it so the squash sits flat on the rack and doesn\u2019t roll.
Drizzle the whole squash with the remaining 1 tablespoon olive oil and sprinkle generously with salt and pepper. Roast until a knife easily slides through all of the layers, 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer to a cutting board and let it sit for 10 minutes. Slice crosswise and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25461,"Sloppy Janes 1 pound raw lean ground turkey 1 teaspoon steak seasoning blend, dry 1/8 teaspoon salt 1/2 cup chopped onion 1/2 cup chopped red bell pepper 1 tablespoon Worcestershire sauce 1 tablespoon red wine vinegar 1 cup canned tomato sauce 3/4 cup canned no-salt-added tomato sauce 2 tablespoons tomato paste 1 1/2 tablespoons granulated sugar 5 small hamburger buns (light, if available) Instructions: Spray a large skillet with nonstick spray and bring it to medium-high heat on the stove. Add turkey and sprinkle with steak seasoning and salt. Cook and crumble until it's mostly cooked, about 8 minutes. Reduce the heat to medium. Add onion, bell pepper, Worcestershire sauce, and vinegar. Mix it well and continue to cook and crumble until the meat is fully cooked, about 5 minutes. Reduce the heat to low. Add tomato sauces, tomato paste, and sugar. Stir well. Stirring occasionally, cook until it's hot, about 5 minutes. Toast the buns, if desired. Evenly distribute the mixture among the bottom buns and then finish off with the tops of the buns. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 25462,"Risotto con Radicchio e Vino Rosso 3 tablespoons extra-virgin olive oil 2 tablespoons butter 1 medium white onion, diced 1 pound Italian rice 2 1/2 cups vegetable broth 1 large head radicchio, chopped 2 1/2 cups red wine 1/2 cup finely grated fresh Parmigiano Salt and freshly ground black pepper Instructions: Heat the olive oil with the butter until hot over medium heat, and then cook the onions with some salt and pepper, stirring, until soft.
Stir in the rice; it will mix and get coated with the oil and become toasted and translucent.
Start adding your vegetable broth, 1 ladle at a time, stirring so the rice doesn't stick. When that's absorbed, keeping adding more until you are finished with the broth. Stir in the radicchio and cook 1 minute, and then begin ladling in the wine a little at a time until completely absorbed. The risotto will take about 16 to 18 minutes to cook. Remove from the heat, add your Parmigiano and mix well. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 25463,"Ajiaco Criollo--Cuban Creole Stew 1/2 pound Tasajo (jerked beef), cut into 2-inch chunks 1 pound pork meat, cut into 2-inch chunks 1 pound beef brisket, cut into 2-inch chunks 1 bay leaf 1/4 cup vegetable oil 2 large onions, peeled and chopped 1 medium green bell pepper, cored, seeded, and chopped 3 garlic cloves, peeled and minced 1 teaspoon freshly ground pepper 1/2 teaspoon ground cumin 1 cup crushed tomatoes (canned are fine) 1/2 pound (1 medium) yellow malanga 1 pound (2 medium) white malanga 1 pound (2 medium) boniato 1/2 pound (1/2 medium) name 1 pound (2 medium) yucca 1 pound (1/2 medium) calabaza 2 ears of corn, husked 2 green plantains 1/4 cup fresh lime juice 2 semi-ripe (yellow) plantains 1 ripe (almost black) plantain Instructions: Make the broth: Cover the tasajo with cold water and soak it for at least 8 hours. (There is no need to refrigerate it.) Change the water and continue soaking for another hour. Drain again and rinse under cold running water. Put the tasajo in a large, heavy pot and add about 6 quarts of water. Bring to a boil, reduce the heat and simmer, covered for 1 hour. Add the pork, beef brisket, and bay leaf, and let the three meats cook together until tender. Remove the pot from the heat and skim as much fat as possible from the broth. (If you have time, the best way is to refrigerate the broth overnight until the fat solidifies and then remove it.) Make the Sofrito: Heat the oil in a skillet over medium heat and saute the onions and green pepper until the onions are translucent, about 3 minutes. Add the garlic and cook 2 minutes more. Add the pepper, cumin, and tomatoes and cook for another 2 minutes. Add the sofrito to the broth and simmer, covered, while you prepare the vegetables. Complete the Dish: Peel the malanga, boniato, name, yucca, and calabaza and cube them. Cut the corn and green plaintains into 1 1/2-inch pieces. With a knife, split the skin of each piece of green plantain and open it away from the center as if you were taking off a coat. Sprinkle the plantain pieces with the lime juice. Slit the semi-ripe and ripe plantains lengthwise and slice them crosswise into 1 1/2-inch rounds. Do not remove their skins or they will disintegrate in the stew. Add the green plantains to the simmering stew. After about 15 minutes, add the semiripe plantains. After another 15 minutes, add the ripe plantains and let them simmer for about 10 minutes. Serve hot in soup plates or, cocido-style, with the meats, vegetables, and broth in separate dishes. (Each diner removes the skin from the semi-ripe plantains themselves). ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 25464,"Smoky Mac and Cheese Kosher salt and freshly ground black pepper 1 pound dry rigatoni 4 cups heavy cream 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper 3 shakes of your favorite hot sauce, optional 8 ounces cream cheese 8 ounces Gouda, shredded 1 pound ham, diced 1 cup panko breadcrumbs 1/2 cup grated pecorino 1/2 cup sliced scallions, optional Instructions: Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside. Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat. Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined. Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes. (Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 25465,"Hasselback Sweet Potatoes 6 medium sweet potatoes 6 tablespoons salted butter, at room temperature 1/4 cup brown sugar
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
Fresh sage and rosemary sprigs, for garnish
Instructions: Preheat the oven to 400 degrees F. Place a potato between the handles of 2 wooden spoons or chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoons or chopsticks will prevent you slicing all the way through. Repeat with the remaining potatoes. Mix together the butter, brown sugar and cinnamon with a pinch of salt and pepper in a small bowl. Place the sweet potatoes on a baking sheet. Using a spatula, spread the butter mixture all over the potatoes. Bake until tender and golden, 40 to 45 minutes. Transfer to a platter and garnish with the sage and rosemary. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25466,"Kimchi Fried Rice 2 tablespoons vegetable oil 1/2 cup chopped onion 3/4 cup diced Spam (half of a 12-ounce can) 1 1/2 cups roughly chopped ripe kimchi, plus 1/3 cup kimchi brine
4 cups day-old cooked short- or medium-grain white rice 2 tablespoons unsalted butter 1 tablespoon minced garlic 1 tablespoon soy sauce 1 tablespoon toasted sesame oil Kosher salt Toasted sesame seeds, for topping (optional) 4 large eggs 2 scallions, thinly sliced Instructions: Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes. Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm. In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt. Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 25467,"Vanilla-Bourbon Pumpkin Pie 1 1/2 cups all-purpose flour, plus more for dusting 3 tablespoons granulated sugar 1/2 teaspoon salt 10 tablespoons cold unsalted butter, cut into small pieces 1 vanilla bean, split in half lengthwise, seeds scraped 1 tablespoon cold bourbon 1 1/2 cups heavy cream 2 tablespoons bourbon 1 cinnamon stick 1 15-ounce can pure pumpkin puree 3 large eggs 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 1/2 teaspoons pumpkin pie spice Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse until it is in pea-size pieces. Add the vanilla seeds, bourbon and 2 to 3 tablespoons ice water; pulse until the dough just comes together. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes. Meanwhile, make the filling: Combine the heavy cream, bourbon and cinnamon stick in a small saucepan over medium-low heat; bring to a simmer. Transfer the mixture to a large bowl and let cool slightly. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice. Set aside. Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet in the oven and bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the crust is dry and golden all over, about 5 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Reduce the temperature to 375 degrees F. Discard the cinnamon stick from the filling; pour into the cooled crust and return the pie to the hot baking sheet. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 25468,"Bolo's Duck Salad 1 (2 to 3 pound duck (skin pricked all over with a fork) 1 cup red wine 1 cup brown sugar 2 tablespoons anise seed 3 whole cinnamon sticks 1/2 cup red wine vinegar 1 cup orange juice 2 tablespoons red wine vinegar 1 tablespoon honey 1 teaspoon ancho or cayenne pepper (optional) 1/2 cup olive oil Salt and freshly ground pepper 4 cups mesclun 3 Red or Bosc pears, peeled, cored and cut into eighths 1 stick unsalted butter 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 1 cup sugar 1/2 cup water 1/2 cup lightly salted peanuts, skins removed Peanut brittle, chopped finely Chopped chives Instructions: Make the duck/marinade: 8 hours to 1 day before serving, prick the entire skin of the duck all over with a fork. In a large pot over high heat, bring 6 quarts of water to a rapid boil and blanch the duck for 7 to 8 minutes in hot water. Remove the duck from the water and place on a plate in the refrigerator. Allow the duck to sit 3 to 4 hours. Remove from the refrigerator and wipe the rendered fat from the skin of the duck. In a medium saucepan, combine the marinade ingredients and cook over low to medium heat until thickened. (Do not boil. This will give the marinade a burnt taste due to the amount of brown sugar). Allow the marinade to cool then brush the duck generously with the mixture. (Reserve some of the marinade to baste the duck with while roasting.) Refrigerate 6 to 8 hours or overnight. Preheat the oven to 350 degrees F. Place the duck in a roasting pan and roast for 15 minutes, basting with the reserved marinade every 5 minutes. Remove the duck from the oven and let rest 10 minutes. Remove the breasts from the bone and the thighs with the legs attached. Place the thigh/legs into a medium saucepan pan with 1-inch of water in it. Cover the pan and place in the 350 degree oven for approximately 40 minutes or until the meat falls off the bone. Remove from the oven and set aside. When cool enough to handle pick the meat from the bone and tear into bite sized-pieces. Just before serving, place the breasts in a oven-proof skillet skin-side-down and heat 6 to 8 minutes (depending on your preference of doneness, i.e. rare, medium rare). Slice the breasts very thinly on the bias (each breast should yield 3 servings). Keep the meat warm until service. Make the vinaigrette: In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let cool. In a blender, combine the orange syrup, vinegar, honey and chili powder (if using). Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a plastic squeeze bottle. (May be prepared up to 1 day ahead and refrigerated.) Bring to room temperature before serving. Make the sauteed pears: In a medium skillet over medium-high heat, melt the butter, sugar and cinnamon and cook to a light syrup. Add the sliced pears and cook until they are soft but still retain their shape. Set aside. Make the peanut brittle Make a caramel with the sugar, add the peanuts and pour onto a lightly greased baking sheet. Let harden and coarsely chop. Assemble the salad: In a large bowl dress mesclun greens lightly with some of the orange vinaigrette and arrange on the top halves of 6 plates. Arrange the breast in a fan shape beneath the greens and place the thigh meat on both sides of the greens. Scatter the pears over the duck and dress lightly with the remaining vinaigrette. Top with peanut brittle and chopped chives. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 25469,"Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese 2 tablespoons pear vinegar 1 tablespoon plus 1 teaspoon pear syrup (fresh pear juice reduced to a syrup) 2 teaspoons extra virgin lemon oil 6 cups assorted full-flavored greens (baby mustard, lovage, arugula, dandelion, mizzuna, etc.) 1/4 cup tamari pecans, recipe follows 1/4 cup dried currants or chopped raisins 1/4 cup cold Maytag blue cheese, crumbled 1 ripe Asian pear, cored and thinly sliced 1 tablespoon high quality tamari 2 teaspoons molasses Salt and cayenne pepper 1 cup shelled pecan halves Instructions: Place the pear vinegar and pear syrup in a small mixing bowl. Whisk in the lemon-o and set aside. In a large mixing bowl, combine the greens, tamari pecans, and currants. Sprinkle over with the blue cheese, then drizzle over with the dressing. Toss the salad gently and briefly, as you do not want the cheese crumbles to begin sticking together. Divide the salad onto the center of 2 chilled salad plates and garnish by fanning the pear slices around each salad. Preheat oven to 350 degrees F. Combine the tamari and molasses. Season, to taste, with salt and cayenne pepper. Toss with the pecans until they are well coated. Transfer the pecans onto a kitchen towel and allow to briefly drain. Roast the pecans on an icing rack until the pecans are fairly dry and toasted. Remove from the oven and allow to cool completely. Chop the pecans into 1/4-inch pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25470,"Boston Trifle 1 cup sifted cake flour 7 tablespoons granulated sugar 7 tablespoons granulated sugar, plus 1 tablespoon granulated sugar 7 large eggs, room temperature 1 teaspoon vanilla 1 teaspoon cream of tartar 1 1/3 cups half and half 1/2 cup granulated sugar
4 egg yolks
1/4 cup unsifted all purpose flour
1 teaspoon vanilla
1 teaspoon dark rum
1 cup (8 ounces) heavy cream 4 ounces semisweet chocolate 2 ounces unsweetened chocolate 3 ounces (6 tablespoons) unsalted butter Instructions: Position rack in lower third of oven and preheat to 300 degrees. Pour the flour and 7 tablespoons of sugar in that order into a triple sifter or sieve. Sift onto a sheet of waxed paper, and set aside. (Sifting the two together disperses and separates the particles of flour so that when dry ingredients are added later to the batter, folding in the flour is easier and more efficient, requiring less folding to incorporate. Measure the additional 7 tablespoons and 1 tablespoon of granulated sugar; set aside.
Separate the eggs, placing the whites in the bowl of a heavyduty mixer and yolks in a 1 1/2 quart bowl. (A deep bowl this size makes it more efficient for whipping the yolks thoroughly since it minimizes the surface area.) With an electric hand mixer, whip the yolks on high speed (#10) for 3 to 5 minutes. Add the vanilla, and continue whipping for 15 seconds to incorporate; the mixture should appear thicker, pale yellow, and increased in volume. Test the consistency by lifting some of the mixture with the beaters. If it flows back into the bowl in ribbons that slowly dissolve on the surface, proceed to whipping the whites. But if the ribbons sink into the surface immediately, continue whipping until the yolks have the desired consistency.
Attach the bowl of whites to the mixer, and with the whisk attachment, whip on mediumlow speed (#3) for 30 to 45 seconds to break them up. When small bubbles appear and the surface is frothy, stop the machine, and sprinkle the cream of tartar and the 1 tablespoon granulated sugar in the center. Resume whipping, increasing speed to medium (#5), for 4 to 5 minutes, or until the whites appear glossy and stiff but not dry or granular. Detach the whisk and bowl, tapping the whisk against the side of the bowl with enough force to free the excess. Pour the yolks onto the whites (notice they float on the surface). Using just a few strokes, fold the two together with a rubber spatula. Don't be concerned if some of the yolks remain visible. Sprinkle half of 7 tablespoons sugar over the surface, and fold to incorporate. Sprinkle with the remaining sugar, folding again to incorporate.
With the aid of a metal spatula, scoop a third of the flour, and sprinkle it over the egg mixture; with a rubber spatula, fold to incorporate. Repeat two more times, folding just until incorporated after each addition.
Gently pour batter into an ungreased 9-inch springform pan with the aid of a rubber spatula and smooth the surface level. Bake for 55 to 60 minutes, or until the top is golden. (The batter hardly rises during the first 20 to 30 minutes of baking. The low oven temperature allows the batter to absorb heat slowly, so rising is gradual. Toward the end of baking the cake may mound high above the pan's rim. That's fine. As it cools, this dome will contract a bit.) When finished baking, the cake should feel spongy, springing back slightly upon being lightly touched. A toothpick, inserted in the center, comes out free of cake. The toothpick is the last test for this cake before you judge if it is finished baking and remove it from the oven. If in doubt, baking 5 to 7 more minutes will not harm the cake.
Remove spongecake from the oven, and immediately turn it upside down, positioning the edges of the pan on the inverted glasses. This position, defying gravity, allows the cake to maintain its spongy structure without deflating while cooling. Cool the cake for 2 hours; then turn the pan right side up, and place it on the counter. Though the cake is cool to the touch, let it sit for at least 1 more hour to cool the inside completely. (The cake's structure is less fragile when cool, making removal easier.) To release the spongecake and maintain its shape perfectly, remove it from the pan as follows: Carefully loosen the cake crust that is stuck to the top rim of the pan; insert a thin metal spatula down 1/8 inch, and loosen and free the crust all around the cake. Then tilt and rotate pan, tapping it gently on the counter to free the sponge from the metal sides. Tap more if it is not completely released. Finally, release the spring mechanism, and slowly remove the rim. (You'll notice the cake seemed to have had a slipcover because a thin, crusty layer of cake remains on the springform rim; it's delicious, too.) Now tilt the cake on its side, and gently tap the metal bottom on the counter. Rotate the cake as you tap until the removable bottom appears free. Additional tapping may be necessary before it comes off completely. Patience will ensure a perfectly shaped cake. For the filling: Pour the half and half into a 1 1/2 quart heavy bottomed saucepan, add the 1/2 cup sugar, and stir to combine. In a 1 quart bowl whisk the egg yolks and the remaining 1/2 cup sugar to combine. Add the flour, and whisk to combine. Bring the half and half mixture just to a boil over medium heat. Remove, and pour half of the hot liquid over the yolk mixture, whisking to combine. Pour the yolk mixture into saucepan, and over medium heat bring it to a boil again, stirring constantly. When it is thick and smooth, remove it from the heat, pour it into a 3 quart mixing bowl to cool, and cover the surface with plastic wrap to prevent a crust from forming on the cream. (This bowl size is to allow room for folding in the whipped cream later.) Pierce the plastic with the tip of a knife to let steam escape and cool faster. Refrigerate. For the glaze: Chop the chocolate into matchstick size pieces with a chef's knife on a dry cutting board. Place first the butter, then the chocolate pieces in the top portion of a 1 1/2 quart double boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another mixing bowl). Fill the bottom vessel half full with hot tap water (120130 degrees) and place the chocolate/butter bowl on top to melt. You may put the double boiler on the stove over a very low flame just to maintain the water's temperature while melting the mixture if you wish. Stir occasionally to blend until the mixture is smooth, shiny and liquid. Remove from the water, and set aside. Yield: One scant cup. Assembling the Trifle: Split the spongecake evenly into three layers, each about 7/8-inch thick, using a 12inch serrated knife in a sawing motion. Lift the top two layers, one at a time, and set aside (this is easy because each layer is spongy and thick). Stir the vanilla and rum into the cold custard. Whip the heavy cream in a 1 1/2 quart mixing bowl to the Chantilly stage, and fold into the custard mixture. Place the bottom cake layer of cake in a 2 1/2 to 3 quart glass bowl, and cover it with half of the filling, spreading evenly with a rubber spatula. Center the middle layer on top, and cover it with the remaining filling. Center the last layer on top. Cover the dessert with plastic wrap and refrigerate.
Spoon 1 cup of the Chocolate Butter Glaze into a 1 quart bowl over a bowl of hot tap water (120 to 130 degrees). Stir until liquid and smooth. Spread the glaze over the top of the dessert evenly with a metal or rubber spatula. With a 2inch paring knife, scrape the tip of the blade firmly but gently down a bar of chocolate. If the chocolate's surface area is cool, you will get fine flakes; if it's slightly warm, the shapes will be very small corkscrews. Sprinkle Chocolate Flakes around the rim of the dessert. Refrigerate for up to 1 to 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25471,"New Mexico Pizza Refried beans Salsa Boboli shells Ham, diced Few meatballs, diced Cayenne, to taste Chili powder, to taste Cheese, diced Guacamole Instructions: Spread a thin layer of beans and salsa on Boboli shell. Mix together ham, meatballs, cayenne and chili powder together in a bowl until the meat is seasoned. Put meat mix on top of the salsa layer. Finish with cheese and bake in a 350 degree oven for about 15 to 20 minutes until the cheese is melted and slightly brown. Finish with guacamole and serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 25472,"Vanilla Bean Cake 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pans 1 cup whole milk
3/4 cup half-and-half 2 cups all-purpose flour
1 1/2 cups unbleached cake flour
2 teaspoons baking powder
2 3/4 cups sugar
1 1/2 teaspoons kosher salt
2 tablespoons good-quality vanilla bean paste
3 extra-large eggs
1 1/2 cups sugar 3 lemons plus 1/2 cup fresh lemon juice
4 large eggs
A pinch of kosher salt 1 stick (8 tablespoons) unsalted butter, cubed at room temperature
3/4 cup sugar plus 1/4 cup sugar 5 large egg whites
A pinch of cream of tartar
1 pound (4 sticks) unsalted butter, at room temperature
1 tablespoon good-quality vanilla bean paste
2 ounces freeze-dried strawberries One 8-ounce package cream cheese, at cool (not cold) temperature Instructions: For the vanilla bean cake: Preheat the oven to 350 degrees F. Butter three 8-inch cake pans and line the bottoms and sides with parchment. Set aside. Mix together the milk and half-and-half, set aside. Sift together both flours and baking powder; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter. Sprinkle in the sugar and salt and beat on medium speed until light in color and fluffy in texture. Add the vanilla bean paste and mix until just combined. Gradually add the eggs, one at a time, scraping down the bowl frequently. Add the dry ingredients in thirds, alternating with the wet ingredients, starting and ending with the dry ingredients. Mix until just combined; don't overbeat. Transfer the batter to the cake pans and bake until an inserted toothpick comes out clean or with a few crumbs, about 30 minutes. Let cool at 10 minutes before turning out of the pans onto a rack to cool completely. For the lemon curd: In a heat-safe mixing bowl, mix together the sugar, lemon zest, eggs and salt. Place the bowl over (not in) a saucepan of simmering water and stir in the lemon juice. Gradually add the cubed butter and stir until everything is incorporated. Continue to stir over low heat until the curd thickens and becomes lighter in color and a bit fluffy, about 10 minutes. The curd will thicken at about 170 degrees F.
Remove from the heat and pour into a bowl. Put plastic wrap directly on the surface of the lemon curd to avoid a skin from forming and refrigerate. For the Italian meringue buttercream: Combine 3/4 cup sugar with 1/4 cup water in a small saucepan over medium-low heat and cook until the sugar is dissolved. Increase the heat to medium-high, attach a candy thermometer to the saucepan and cook until the mixture reaches reach 248 degrees F. While the sugar syrup is heating, combine the egg whites and pinch of cream of tartar in a stand mixer fitted with the whip attachment and whip, slowly sprinkling in the remaining 1/4 cup sugar, until you reach medium peaks. When the sugar syrup reaches temperature, pour it very carefully down the side of the bowl of egg whites and continue to whip until you have a white, glossy meringue. Replace the whip with a paddle attachment, add the butter in chunks and beat until the buttercream comes together. Beat in the vanilla bean paste. Set aside. For the strawberry filling: Grind or crush the strawberries into a fine consistency, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese. Add 1 pound of the Italian meringue buttercream and mix just until combined. Add the strawberries and mix just until combined. To assemble the cake: Put a layer of cake in the center of a platter. Add a thin layer of lemon curd, then a layer of the strawberry buttercream filling. Add the second layer of cake. Spread with a thin layer of lemon curd, and then a layer of the vanilla Italian meringue buttercream. Top with a final layer of cake and ice the entire tier with the vanilla Italian meringue buttercream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25473,"Shrimp and Potato Salad 2 pounds small red potatoes, quartered 2 teaspoons salt,divided and 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 pound medium raw shrimp, peeled and deveined 2 cloves garlic, finely chopped 1/2 cup extravirgin olive oil 3 shallots, finely chopped 1 small bunch oregano, leaves only, finely chopped 3 tablespoons capers 2 tablespoons lemon juice Instructions: Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander. In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook. Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots, oregano, capers, lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 25474,"Sunny's Sweet 'n Spicy Popcorn 2 tablespoons vegetable oil 1/2 cup popcorn kernels Salt 1/4 cup butter 1/4 cup maple syrup 1/2 teaspoon cayenne 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon Pinch chili powder Instructions: In a heavy pot on high heat, add the oil and 1 kernel of popcorn; then cover. When the kernel pops, add the rest of the kernels and cover. Pop while gently sliding and shaking the pot back and forth to move kernels around inside. Cook until the popping slows dramatically to 1 or 2 pops per second. Remove the popcorn from the pot and pour on top of a wire rack in a parchment-lined baking sheet. Lightly salt. Using the same pot, add the butter, maple syrup, cayenne, cumin, cinnamon and chili powder and stir to combine. Cook over medium-high heat until it bubbles. Gently pour over the popcorn, allow to cool slightly, then tranfer to a bowl, toss with tongs, and serve immediately. ","[Riesling, Moscato, Gewrztraminer, Vinho Verde]" 25475,"Chilled Creamy Cucumber Soup 3 cucumbers 2 cups of plain yogurt 1 clove garlic, minced 2 teaspoons honey 1 lemon Fresh or dried dill, to taste Water Salt Pepper Instructions: Peel cucumber and remove seeds. Grate to yield 3 cups. In food processor combine cucumbers, yogurt, garlic, honey and a squirt of lemon. Snip in dill. Process until smooth. Slowly add water until creamy. Season with salt and pepper and continue processing. Pour into a bowl. Chill. Serve. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 25476,"3-Ingredient Banana Icebox Cake 2 1/2 cups heavy cream, cold 4 bananas, plus 1 for garnish 3 cups animal crackers, plus more for garnish Instructions: Line the bottom and sides of a 9-inch round cake pan with long pieces of plastic wrap. Whip the cream to stiff peaks in a large bowl with a mixer. Slice the bananas about 1/4 inch thick. Spread one-third of the whipped cream on the bottom of the pan. Cover with half of the banana slices in concentric circles, then top with half of the animal crackers in concentric circles. Repeat with another layer of whipped cream, bananas and crackers. Finish with the remaining whipped cream. Wrap up the cake and refrigerate overnight to let the crackers soften. To serve, unwrap the cake and invert it onto a plate. Thinly slice the remaining banana. Garnish the cake with the banana slices arranged around the edge and a few animal crackers in the middle. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25477,"Butter Bean Salad 2 cans butter beans, rinsed and drained, 15 ounces each 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1/2 red onion, chopped 2 cloves garlic, peeled and minced 1 teaspoon ground cumin, 1/3 palm full 2 tablespoons extra virgin olive oil 1 large lemon, juiced Coarse salt and freshly ground black pepper Instructions: Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 25478,"Poule au Pot One 3-pound/1.5 kg chicken About 8 cups/2 litres chicken stock 1 bay leaf 6 cloves garlic, peeled 2 large leeks or 4 small, cleaned, trimmed and thickly sliced 1 fresh tarragon sprig 1 fresh thyme sprig Kosher salt and freshly ground black pepper 12 pearl onions, peeled 4 carrots, scraped and cut into chunks 3 celery stalks, cut into finger lengths 3 parsnips, scraped and sliced 1/2 small turnip, sliced Instructions: Lay a large piece of cheesecloth onto a work surface and put the chicken breast-side down onto it. Gather up the edges and tie them with kitchen string. Put the chicken into the pot, breast-side up and pour over the chicken stock. Bring to a boil. Skim off the foam that rises until no more forms, about 30 minutes. Add the garlic, leeks, bay leaf, tarragon, thyme and some salt and pepper. Turn the chicken breast-side down. Reduce the heat, cover and simmer very gently about 20 minutes more.
Add the pearl onions, carrots, celery, parsnips and turnip. Turn the chicken breast-side up, and continue cooking until the juices in the chicken run clear and the vegetables are tender, about 20 minutes longer. The chicken should pull apart easily. Serve pieces of chicken and vegetables with some broth pooled around. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 25479,"Warm Spiced Vanilla Popcorn 2 teaspoons granulated sugar 1 teaspoon fine or table salt 1/2 teaspoon ground cinnamon 2 tablespoons coconut oil 1/3 cup popcorn kernels 1/2 to 1 vanilla bean, split and seeds scraped away Instructions: Mix the sugar, salt, and cinnamon together in a small bowl and set aside. Place a rimmed baking sheet or a large paper bag on the work surface.
Heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium heat for 1 minute. Add 2 popcorn kernels. Once they pop, add the scraped vanilla seeds and stir. Immediately stir in the remaining popcorn kernels, wait 10 seconds, then quickly stir in the sugar-cinnamon mixture. Cover the pot, leaving the lid slightly askew (and facing away from you) to allow steam to escape. Use oven mitts to protect your hands as you shake the pot constantly over the burner. Keep shaking until most of the popcorn has popped and you hear 1 to 2 seconds between pops.
Immediately turn off the heat, uncover the pot, and carefully dump the popcorn out onto the baking sheet or into the paper bag. Let cool at least 5 minutes before eating (be careful-the sugar makes the popcorn extremely and hot!). ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 25480,"Smothered Pork Chops 2 smoked ham hocks 3 ears corn
1 onion, diced
1 carrot, diced
2 stalks celery, diced
1 gallon ice water
4 ounces butter
4 ounces all-purpose flour
1/2 stick (4 tablespoons) unsalted butter 1 yellow onion, sliced
2 tablespoons chopped garlic 1 teaspoon red cl flakes
2 pounds collard greens, tough ribs removed, leaves cut into 1-inch ribbons
Picked meat from 1 ham hock
1/2 cup apple cider vinegar
2 cups apple juice
8 cups ham hock broth
Kosher salt and black pepper 2 pounds sweet potatoes, diced 2 tablespoons grapeseed oil
2 teaspoons kosher salt, plus for seasoning 1 teaspoon black pepper, plus for seasoning
2 tablespoons molasses
1/2 teaspoon dark chili powder Pinch cayenne
Twelve 4-ounce boneless pork chops 1 tablespoon kosher salt
1 teaspoon black pepper
Instructions: For the ham hock gravy: Combine the ham hocks, corn and ice water in a pot. Bring to a boil, then reduce to a simmer and cook for 3 1/2 hours. Add the celery, carrots and onions, and cook for another 30 minutes. Strain the stock, reserving the ham hocks. When cool enough to handle, pick the meat off of the ham hocks. In a 4-quart pot, melt the butter and stir in the flour. Cook the roux for 2 minutes, then stir in 2 quarts of the ham hock broth, followed by half of the picked ham hock meat. Simmer the gravy for 15 to 20 minutes. Season with salt and pepper. (Reserve 8 cups of the ham hock broth and half of the picked ham hock meat for the collard greens.) For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the cl flakes and saute 1 minute. Add the collard greens and ham hock meat, and stir to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth. Bring to a simmer, cover the pot, and simmer until the greens are tender, 1 hour. Season with salt and pepper. For the roasted sweet potatoes: Preheat the oven to 450 degrees F. Toss the diced sweet potatoes in a bowl with the grapeseed oil, salt and pepper. Spread the sweet potatoes out on a baking sheet and roast in the oven until tender and browned, 15 to 20 minutes. Transfer the sweet potatoes to a saute pan. Add the molasses, chili powder and cayenne. Saute over high heat, tossing to coat the sweet potatoes. Season with salt and pepper. For the pork chops: Preheat a grill or grill pan to high. Sprinkle the pork chops with the salt and pepper. Grill until cooked through and nicely marked, 2 to 3 minutes per side. Remove the chops from the grill and plate immediately. For plating: Divide the sweet potatoes between six plates. Using a slotted spoon, strain the collard greens and plate them next to the sweet potatoes. Shingle the pork chops over one side of the sides. Smother with ham hock gravy. Serve. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]" 25481,"Parsnip Home Fries 2 tablespoons olive oil 2 large parsnips, cut into small dice (about 2 cups diced)
1 red bell pepper, diced
1/4 red onion, diced
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. In a large bowl, toss together the oil, parsnips, bell peppers and onions. Season with salt and pepper. Spread in an even layer on the prepared baking sheet. Bake until the parsnips are browned and cooked through, about 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25482,"Ghastly Meringues 3 large egg whites 1/2 teaspoon cream of tartar 3/4 cup sugar 1/2 cup semisweet chocolate chips Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until frothy. Beat in the sugar; increase the mixer speed to high and beat until stiff peaks form, 5 to 6 minutes. Transfer to a pastry bag fitted with a large round tip. Pipe 8 to 10 swirls on the prepared baking sheet. Bake until dry, 1 hour to 1 hour, 15 minutes. Transfer the baking sheet to a rack and let cool completely. Put the chocolate chips in a microwave-safe bowl; microwave on 50 percent power until melted, about 1 minute, stirring halfway. Transfer the melted chocolate to a zip-top bag and snip a corner. Pipe the chocolate on the meringues to look like eyes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25483,"Duck, Oyster, and Andouille Gumbo 1 cup vegetable oil 1 1/4 cups flour 2 cups diced onion 2 cups diced celery 1 cup diced bell pepper 1/4 cup minced garlic 1 Long Island duck, cut into 6 serving pieces 1 pound andouille sausage, sliced 3 quarts chicken stock 1 pint oysters, liquid reserved 2 cups sliced green onions 1 cup chopped parsley Salt and cracked black pepper Hot pepper sauce Serving suggestion: steamed white rice Instructions: In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown, being careful not to scorch. Should black specks appear, discard and begin again. Add onions, celery, bell pepper, and garlic, and saute for 3 to 5 minutes, or until vegetables are wilted. Add duck and andouille sausage, blending into vegetable mixture. Add oyster liquid and chicken stock, 1 ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters, and cook an additional 10 minutes. Add green onions and parsley. Season with salt, pepper, and pepper sauce. Serve over steamed white rice. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 25484,"Cochinita Pibil | Shredded Pork and Bean Panuchos 2 tablespoons vegetable oil 1 white onion, chopped 4 cloves garlic, chopped 2 tablespoons achiote paste 1 1/2 cups freshly squeezed orange juice from 6 oranges, skins reserved 1/3 cup pineapple juice 2 1/2 pounds pork butt, cut into 3-inch cubes Salt and freshly ground black pepper 2 bay leaves 5 habanero chiles, stemmed, seeded and finely chopped 2 limes, juiced 1 tablespoon olive oil 1 teaspoon crumbled dried oregano 1/2 teaspoon salt 1 red onion, quartered and cut in 1-inch strips 2/3 cup freshly squeezed lime juice (about 5 limes) 1/4 cup olive oil 1 tablespoon crumbled dried oregano 1 teaspoon salt 20 corn tortillas 1/2 cup and 2 tablespoons vegetable oil 1 can refried black beans Instructions: For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside. Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Place the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours. Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve. For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt into a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead. For the pickled red onions: Mix together the red onions, lime juice, olive oil, regano and salt into a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead. For the fried black bean filled tortillas (panuchos): Using a 5-inch round cookie cutter, cut a smaller tortilla out of each tortilla. Save the scraps for making chilaquiles, tortilla soup, etc. Heat 2 tablespoons of vegetable oil in a medium saute pan over medium-high heat. Then add the beans to warm and soften, about 5 minutes, stirring continuously to avoid burning. Turn the heat off and reserve. In a large saute pan, heat the remaining 1/2 cup of vegetable oil to 350 degrees F. While the oil is heating, form the panuchos. Start by spreading 1 tablespoon of warmed beans on the surface of the tortilla. Stack the second tortilla over it pressing on the edges to seal. Remove the excess beans on the side of the panucho. Working in batches, fry the panuchos until golden in color, about 3 minutes per side. Remove from the pan and drain on a paper-towel-lined plate. To serve: Top each panucho with about 1/3 cup of cochinita pibil. Top with the pickled red onions and habaneros, if desired. Take a bite, die and go to heaven. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25485,"Smoked Salmon Wrapped White Asparagus 1 bunch white asparagus 2 quarts vegetable oil 1 cup cream cheese, room temperature 1/2 pound smoked salmon, chopped 1 teaspoon kosher salt and freshly ground black pepper blend 1 lemon, zested 1 cup panko bread crumbs 1 teaspoon minced thyme leaves 1 teaspoon minced parsley leaves 2 tablespoons truffle oil Chopped herbs of choice, for garnish Instructions: Bring a large pot of water to a boil over medium heat. Prepare the asparagus by breaking off any tough bottom sections, rinse well and add to the boiling water for 2 minutes. Remove the asparagus and submerge in an ice bath, to stop the cooking process. Preheat the vegetable oil in large deep pot to 350 degrees F. In a standing mixer with paddle attachment, add the cream cheese and blend until smooth, 2 to 3 minutes. Turn the mixer off and add the salmon, salt and pepper blend and the lemon zest and mix for additional 2 minutes. Remove the mixture from the mixer to a small bowl. Apply the softened salmon cream cheese to the exterior portion of the asparagus, leaving the top 1-inch exposed. In a small bowl, blend the panko, thyme, and parsley. Roll the cheesed asparagus into the bread crumbs until well coated. Carefully add the asparagus, in batches, to the oil and fry until golden brown about 2 to 3 minutes. Once cooked, remove asparagus from oil and allow to drain on a paper towel-lined plate. Arrange the asparagus on a serving dish, drizzle with the truffle oil and garnish with herbs of choice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25486,"Kale-Potato Soup with Bacon 3 slices bacon, chopped 1 3/4 pounds Yukon gold potatoes (about 3), peeled and diced 1 leek (white and light green parts only), halved lengthwise and thinly sliced 2 cloves garlic, minced 1 teaspoon chopped fresh rosemary and/or thyme Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 1 medium bunch kale, stems removed, leaves chopped (about 10 cups) 1/4 teaspoon Worcestershire sauce 1 tablespoon extra-virgin olive oil 1 tablespoon sour cream 2 tablespoons chopped smoked almonds Instructions: Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce. Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes. Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, bacon and almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 25487,"Cranberry-Apple Chutney 1 pound cranberries (about 4 cups), thawed if frozen 1 apple, peeled and chopped 3/4 cup coarsely chopped assorted dried fruit 1 1/4 cups sugar 1 teaspoon ground ginger Pinch of ground cloves Kosher salt 1/4 cup apple cider vinegar 1/2 cup pecans, toasted and chopped Instructions: Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 25488,"Instant Pot Corned Beef and Cabbage 1 large onion, cut into 1/2-inch wedges 3 sprigs fresh thyme 3 cloves peeled garlic 3 tablespoons pickling spice One 4-pound piece corned beef brisket, rinsed 3 tablespoons unsalted butter 1 rutabaga, peeled and cut into 1-inch chunks 2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths 4 carrots, cut into 2-inch pieces 1 small head green cabbage, core intact, cut into thick wedges 1/4 cup loosely packed fresh parsley leaves, chopped Sour cream, prepared horseradish and whole-grain mustard, for serving Instructions: Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot?. Follow the manufacturer's guide for locking the lid and preparing to cook. Seal and cook on high pressure for 85 minutes. Follow the manufacturer's guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot? along with the butter. Add the rutabaga, leeks, carrots and cabbage to the Instant Pot?. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25489,"Three-Alarm Italian Style Chili Mac 1 pound penne pasta or cavatappi (hollow pasta spirals) Salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 1/2 pounds ground sirloin 2 tablespoons chili powder, 2 palmfuls Black pepper 1 onion, chopped 1 cubanelle pepper, seeded and chopped 1 red bell pepper, seeded and chopped 3 to 4 cloves garlic, chopped 1 cup beef stock 1 (28-ounce) can fire roasted crushed tomatoes Handful basil leaves, torn 2 cups shredded smoked Cheddar or scamorza (smoked aged mozzarella) Instructions: Cook pasta in salted water until al dente. Preheat broiler to high. Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a flameproof casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 25490,"Blueberry-Coconut Breakfast Cookies Cooking spray 1 1/2 cups old-fashioned rolled oats 1 cup sweetened coconut flakes 1/2 teaspoon salt 2 very ripe bananas, mashed 1/4 cup coconut oil, warm enough to be liquid 1 tablespoon pure maple syrup 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 1/2 cup frozen blueberries Instructions: Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
Combine the oats, coconut flakes and salt in a large bowl. Stir in the bananas, oil, maple syrup, cinnamon and vanilla until well combined. Add the frozen blueberries, and stir to just incorporate.
Place a 2 1/2-inch round cookie cutter on the prepared baking sheet, and press 2 tablespoons of the batter into the cutter. Continue with the remaining mixture. Bake until golden, about 25 minutes. Let the cookies cool on the baking sheet. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25491,"Eggnog Latte 2 ounces espresso 1/2 cup hot eggnog 1/4 cup hot milk Instructions: Pour the espresso into a mug. Combine the eggnog and milk in a milk steamer and steam according to manufacturer's instructions. Pour the steamed eggnog-milk mixture into the mug and then top with the foam. ","[Chardonnay, Brut Champagne, Prosecco]" 25492,"Tomatillo Salsa (Green Salsa) 1 pound tomatillos, husked, washed and cut into quarters 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped 1/2 medium onion, cut in half 1/2 cup cold water 2 bunches cilantro, stems and leaves 2 teaspoons salt Instructions: In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 25493,"Negroni Ice Orange slice 1 part Campari 1 part sweet vermouth 1 part gin Instructions: Fill a rocks glass with ice and add a slice of orange. Top with equal parts of Campari, vermouth and gin. ","[Gin, Campari, Vermouth]" 25494,"Ice Cream Petit Fours 6 eggs, separated 1/2 cup, plus 4 teaspoons sugar 1 teaspoon vanilla extract 1 1/8 cups cake flour, sifted 1/4 cup milk 2 tablespoons unsalted butter Two 1/2 gallons vanilla ice cream in rectangular cartons 4 (12-ounce) packages semi-sweet chocolate pieces Instructions: For the cake: Preheat oven to 325 degrees F. Grease and lay parchment paper over the bottom of a jelly roll size baking pan (17 1/2 by 11 1/2 by 1-inch deep). With an electric beater, beat together the egg yolks, just 1/4 cup of the sugar (reserving the rest), and vanilla until the mixture becomes a pale yellow and thickens. Sift cake flour over the egg yolk mixture and set aside briefly. Wash and dry the beaters. In a separate metal bowl, beat the egg whites, gradually beating in the balance of the sugar until stiff peaks form. To the egg yolk/flour bowl, fold in one-third of the beaten egg whites until just barely combined. Repeat two more times with each of the remaining two thirds of the beaten egg whites. Spread into baking pan and bake in oven for about 15 minutes or until the surface is golden brown and springs back when touched. Let cake cool in pan.
While the cake is cooling, it would be a good idea to make room in the freezer for the sheet cake.
When the cake is completely cool, peel off the browned surface of the cake. (You can do this simply by loosening it and rolling it off.)
Then prepare the ice cream by cutting each 1/2 gallon crosswise into 7 even-sized bricks, a total of 14 bricks. The typical rectangular carton of ice cream measures 63/4 inches long by 5 inches wide by 3 inches tall. You will arrange these bricks 4 across and 3 lengthwise on top of the sheet cake, cutting the leftover bricks to size to fit in any areas of the cake that are not covered by the ice cream. You will need to work quickly to keep the ice cream from melting. (If the ice cream is allowed to melt, its texture will not be optimal when the cake is frozen.) Cut the ice cream covered cake into rectangles which are approximately 3 inches square (a count of 4 across the width of the sheet cake and 6 along the length of the cake). This will yield 24 rectangles for 12 servings of 2 petit fours each. As you cut, you will need to remove 1 row and 1 length of the cake squares to another platter. Then use the knife to gently separate all the ice cream covered the squares, allowing enough space between them so that you will be able to thoroughly coat each piece with chocolate.
Put all the ice cream covered cake into the space you have reserved in the freezer. Let freeze for about an hour.
The chocolate to coat the cake and ice cream will be tempered, a term used to describe the successive melting and cooling of the chocolate within a certain temperature range. This process allows the molecules of the chocolate to align so that it will retain a silky appearance without a chalky finish. To temper the chocolate, place half of the semisweet chocolate pieces in each of 2 stainless steel bowls which will fit over a saucepan double-boiler fashion. Bring an inch or so of water to a boil in the saucepan and fit 1 of the bowls of chocolate pieces over it and heat until just melted (no more than 120 degrees F on the candy thermometer). Then pour this just-melted chocolate into the other bowl with the un-melted chocolate, melt and stir to combine until chocolate reaches between 86 and 90 degrees F. Remove the tray of ice cream covered cake from the freezer and work quickly to spoon the chocolate over the ice cream and cake before the chocolate hardens. Completely coat each piece with chocolate and return to freezer. Return to freezer and remove from tray with a thin bladed spatula to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25495,"Little Gem Cookies 3 cups unsifted flour 1 cup sugar 1/8 teaspoon salt 1 1/2 cups unsalted butter 2 egg yolks 1 teaspoon vanilla extract Raspberry preserves Pecan halves Instructions: Preheat oven to 325 degrees. Line baking sheet with parchment paper. Combine first 3 ingredients using a food processor. Cut in butter until the mixture resembles coarse meal. In a small bowl, beat the yolks with the vanilla extract and add to the flour mixture. Beat until completely blended. Pinch off pieces of dough and roll into balls. Place on the lined cookie sheet. Make indentation with thumb, fill the hole with preserves and press on a pecan half. Bake for 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]" 25496,"California Crumbling Coliseum Pizza Pie 7 ounces prepared pizza dough All-purpose flour, for rolling Semolina flour (or cornmeal), for dusting 1/4 cup marinara sauce 8 thin slices lean salami 1/8 cup grated mozzarella 1/8 cup grated provolone 1/2 red bell pepper, thinly sliced 1/2 yellow bell pepper, thinly sliced 1/2 slightly ripe avocado, cut into 1/4-inch thick slices 1 sweet Italian sausage, removed from the casing and crumbled 1/2 andouille sausage, thinly sliced 1 teaspoon pine nuts 2 tablespoons freshly grated Parmesan Instructions: Place a pizza stone onto the floor of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, toss and shape the dough so that one side has a thick crust and the other thin and it looks like the crumbling Roman Coliseum. Transfer onto a pizza paddle that has been well-dusted with semolina flour. Coat the center of the dough with marinara sauce. Cover with a layer of salami and then the cheese. Place the peppers and avocado in a spoke pattern around the pizza. Scatter over the sausages, pine nuts, and parmesan. Bake until the crust turns golden brown, about 8 to 10 minutes. Share and enjoy with beer or wine or both. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 25497,"Italian Breakfast Skewers 8 bamboo skewers, soaked in water for 30 minutes 1/2 pound sweet Italian sausage, cut into 2-inch pieces 1 red pepper, cored and cut into 1-inch squares 1/4 pound pancetta, cubed 1/2 cup pineapple cubes, fresh or canned Instructions: Preheat the oven to 375 degrees F. Thread the skewers starting with the sausage, then the red pepper, then the pancetta, then the pineapple. Each skewer should have 2 of these sets. Continue with the rest of the skewers. Arrange on a baking sheet and bake until golden brown on the edges and the pancetta is cooked through, about 25 minutes. Serve warm. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 25498,"Lemon Almond Cake with Cranberry Glaze Nonstick cooking spray, for greasing the pan 1 1/2 cups all-purpose flour
1/2 cup almond meal
1 tablespoon poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
Zest of 1 lemon
3/4 cup whole-milk Greek yogurt
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1 teaspoon almond extract
1/2 cup (50 grams) fresh or frozen cranberries 1 cup powdered sugar, plus more if necessary Pinch kosher salt
Decorating suggestions: sliced almonds, rose petals, fresh thyme leaves, sliced fresh cranberries, sprinkles
Instructions: For the lemon almond cake: Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray and line with parchment paper. Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar. To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25499,"Honeycomb Cupcakes Centerpiece 6 ounces semisweet chocolate, melted 16 whole almonds 36 sliced almonds 2 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1/2 teaspoon fine salt 2 sticks (8 ounces) unsalted butter, at room temperature 3/4 cup granulated sugar 1/2 cup confectioners' sugar 2 large eggs 1 1/2 teaspoons pure vanilla bean paste or 2 teaspoons vanilla extract 1 pound yellow fondant (you will have left over) 1 cup clear sanding sugar 1 cup yellow sanding sugar
24 Go-To Vanilla Mini Cupcakes, recipe follows, baked in bright yellow wrappers 2 cups Honey Swiss Buttercream, recipe follows 24 Frangipane Filled Cupcakes, recipe follows, baked in bright yellow wrappers 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 2/3 cup sugar 1 1/2 sticks (6 ounces) unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 3/4 cup sugar 2 teaspoons freshly squeezed lemon juice Pinch fine salt 4 large egg whites 3 sticks (12 ounces) unsalted butter, cut into 1 1/2-inch chunks, at room temperature Flavoring suggestions (see below) Instructions: For the almond bees: Fill a piping bag with a very small round tip with the chocolate. Pipe 2 eyes side by side on the rounder end of each almond, followed by 3 crosswise stripes starting in the middle of the almond down to the narrower end. Attach 2 sliced almonds (like wings) to the top chocolate stripe (the one closest to the eyes). Repeat to make 18 almond bees total. Allow to dry. For the sugar cookies: Preheat the oven to 325 degrees F. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and both sugars in another medium bowl with a handheld electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the eggs and vanilla, mixing until fully incorporated. Slowly add the flour mixture and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed. Divide the dough in half, pat into discs, wrap in plastic wrap and refrigerate until firm, at least 2 hours. Generously flour a clean work surface. Gently roll out the chilled dough to about 3/8-inch thick. Cut 24 cookies using a 2 1/4-inch hexagon cookie cutter, working quickly so that the dough stays chilled. (If the dough has become too soft, transfer to the refrigerator on a parchment-lined baking sheet and chill again for 30 minutes.) Place the cookies on ungreased baking sheets, leaving about 1 inch between them. Lightly dust off any excess flour with a dry pastry brush. Refrigerate the formed cookies for at least 30 minutes. (Excess dough can be gathered together, pressed into a disc, chilled and rerolled.) Bake the cookies until the bottoms are golden, about 10 minutes. Cool on the baking sheets until firm enough to transfer to a wire rack to cool completely. If not using right away, cookies can be stored in an airtight container at room temperature for up to 1 week. For the decorative cookie border: To create the honeycomb shapes on your sugar cookies, roll the yellow fondant out and cut out 24 hexagon shapes with a 2 1/4-inch hexagon cutter. Place a 1 1/4-inch hexagon cutter in the center of your existing fondant hexagon shape and press. Remove the center piece. Thinly frost the cookies with some buttercream. Place a cut-out hexagon fondant border on each cookie. Mix the clear and yellow sanding sugars together, and then fill the inner space of the cookies with the mixed sugar. Flip the cookies over to shake out any excess sanding sugar. Reserve the remaining sugar mixture for the cupcakes. To assemble the cupcakes: Frost the vanilla mini cupcakes with some buttercream using a pastry bag fitted with a star tip. Sprinkle with some of the sanding sugar mixture. Garnish 12 of the mini cupcakes with 1 almond bee. Reserve the additional 6 bees to garnish the honeycomb cookie cupcakes. Frost the standard-size frangipane cupcakes with some buttercream using a mini offset spatula. Dip the outside edges of the frosted cupcakes into the mixed sanding sugar and place the hexagon sugar cookies on top. To build the honeycomb structure: Place 14 of the standard-size cupcakes in a hexagonal honeycomb pattern. Stack 7 more cupcakes, making a second tier in the honeycomb pattern, saving 3 cupcakes to put on the top tier. Scatter 20 mini cupcakes (including 8 with the almond bees) around the base of the honeycomb structure. Garnish the structure with the remaining 4 mini cupcakes with almond bees. Then arrange the remaining 6 bees on the tops of the hexagon cookies. Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. Whisk the flour, baking powder and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin. Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired. Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water. Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes. Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the optional flavoring while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.) Chocolate: Remove the buttercream from the stand mixer into a large bowl and, in three batches, fold in 6 ounces melted and cooled bittersweet chocolate. Citrus: Stir in the zest of half a lemon or orange. Boozy: Stir in 2 tablespoons coffee-flavored liqueur and 1 tablespoon vodka. Pulse 4 tablespoons soft unsalted butter, 1 large egg, 3 tablespoons each almond paste, sugar and cake flour, and 1/2 teaspoon almond extract in a food processor until very smooth. Scrape out into a small baking dish and spread into an even layer. Freeze until firm, about 1 hour. Scoop 12 slightly heaping tablespoonfuls and roll into balls. Return to the freezer until firm again, about 30 minutes. Make batter for Go-To Vanilla Cupcakes (recipe above) and fill the bottom of each liner with a heaping tablespoonful of batter. Place 1 ball of frangipane in the center of each and divide the remaining batter among the liners to top. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

" 25500,"Mango and Black Bean Salad 1/4 cup extra-virgin olive oil 2 tablespoons cider vinegar 1/4 cup freshly chopped cilantro leaves Kosher or fine sea salt and freshly ground black pepper 1 (15.5-ounce) can black beans, drained and rinsed 1/2 mango, peeled, flesh removed from the pit and cut into 1/2-inch dice (1 generous cup) 1/2 small jicama (about 1/2 pound), peeled, and cut into 1/2-inch dice (about 2 cup; see Note) 1/2 small red onion, cut in 1/2, then into thin slivers (about 1/4 cup) Instructions: This is a delicious way for me to sneak more fruit and vegetables into our family dinners. More than a 15-minute side dish, this can be dressed this up by spooning it into a radicchio-leaf cup for a first course, complement the next batch of salmon fillets or steaks off the grill, or taken along on your next picnic. Whisk the olive oil, vinegar, and cilantro together in a large bowl until blended. Season lightly with salt and pepper. Add the beans, mango, jicama, and onion and toss gently to coat with the dressing. Season with salt and pepper, to taste. Serve right away or let stand at room temperature for up to 30 minutes. Toss and check the seasoning before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25501,"Chocolate-Chestnut Tortelli (Christmas Cookies) 1 cup steamed or roasted chestnuts from a jar (about 6 ounces; not water chestnuts) 1/3 cup sugar Pinch kosher salt 2 tablespoons amber rum 2 teaspoons unsweetened cocoa powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon ground ginger 1/4 cup (about 1 1/2 ounces) mini semisweet chocolate chips 3 to 4 purchased refrigerated pie crusts (from two 14.1-ounce packages), at room temperature 1 large egg, beaten to blend Powdered sugar, for dusting Instructions: Position a rack in the center of the oven and preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper. Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance). Working with 1 pie crust at a time, unroll the pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the tortelli with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15 to 17 minutes. Transfer to a rack and cool to room temperature. Dust with powdered sugar and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 25502,"Baked Chicken with Shiitake Mushroom Sauce 1 whole chicken, quartered 2 tablespoons salt 2 tablespoons white pepper 2 tablespoons granulated garlic 1 tablespoon paprika 1 quart chicken stock 1 small onion, sliced 3 shiitake mushrooms, sliced 1 cup all-purpose flour 2 tablespoons olive oil Instructions: Preheat oven to 350 degrees F. Wash chicken thoroughly and pat dry with paper towels. Place chicken quarters into a baking dish. Sprinkle with salt, white pepper, garlic, and paprika. Rub these ingredients into the chicken. Add a small amount of water to the bottom of the baking dish. Bake in the oven for 45 to 60 minutes, or until almost done. Remove from oven and add chicken stock. Add onions and mushrooms, which can be pre-sauteed, if desired. Add flour and stir to remove as many lumps as possible. Bake in oven until sauce thickens to desired preference, approximately 10 to 15 minutes. Remove chicken and check temperature which should be above 180 degrees F. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 25503,"Ham Hock and Wild Green Gumbo 4 ham hocks (about 2 pounds, total) Pinch of cayenne 5 bay leaves 8 1/2 cups water 4 pounds of assorted greens, such as collard, mustard, turnips, frisee, arugula, and spinach, washed, stemmed, and trimmed 2 tablespoons vegetable oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 1/2 teaspoon dried leaf thyme 1/2 teaspoon dried leaf oregano 1/2 teaspoon dried leaf basil 1/2 cup finely chopped parsley File powder Salt and pepper 3 cups cooked white rice, warm 1 tablespoon chopped green onions Essence 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a large pot, combine the ham hocks, bay leaf, and water together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the ham hocks for 30 minutes. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid. Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saute the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hours. Add the file powder right before serving. Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Essence. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 25504,"Homemade Coconut Marshmallows 3 packages unflavored gelatin 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 tablespoon pure vanilla extract Confectioners' sugar 7 ounces sweetened shredded coconut, toasted Instructions: Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Combine the sugar, corn syrup, salt and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Turn the mixer to high and whip the mixture for about 15 minutes, until very thick. Add the vanilla and mix thoroughly. With a sieve, generously dust an 8-by-12-inch nonmetal baking dish with confectioners' sugar. Sprinkle half the coconut evenly in the pan, pour the marshmallow mixture into the pan, smooth the top and sprinkle the remaining coconut on top. Allow to stand uncovered at room temperature overnight, until it dries out. Turn the marshmallows onto a board and cut them in squares. Roll the sides in confectioners' sugar and store at room temperature. To toast coconut, place it in a very large dry saute pan and cook over low heat for 15 to 20 minutes, tossing frequently, until lightly browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25505,"Eggplant Parmigiana 2 to 3 eggs 1 tablespoon grated Parmesan 2 teaspoons dried parsley Black pepper 1/2 teaspoon garlic powder 2 cups bread crumbs 2 medium size eggplants, peeled and thinly sliced Olive oil, to fry eggplant Vita Greco's Gravy, to cover, recipe follows 2 medium size mozzarella 2 tablespoons olive oil 1 pound mixed chopped meat (veal, pork and beef) 1 small package (about 4) pork neck bones 1 pound sweet Italian sausage 1 small lamb shank 1 pound mixed chopped meat (veal, pork, beef) 2 large eggs 1 handful chopped fresh Italian parsley Black pepper 1/4 cup grated Locatelli Romano 1/2 cup bread crumbs 4 garlic cloves, sliced Olive oil, for browning 3 to 4 garlic cloves, sliced 1 tablespoon olive oil 1 (4-ounce) can tomato paste 2 (28-ounce) cans crushed tomatoes Black pepper Salt A few pinches sugar 1 handful chopped fresh Italian parsley 6 basil leaves A few pinches grated Locatelli Romano 1 (8-ounce) can tomato sauce 1 (8-ounce) can water Instructions: Prepare the eggplant: Beat together the eggs, cheese, parsley, pepper, and garlic powder. Some people put the peeled, sliced eggplant in a colander with a heavy object on top, so it can drain somewhat. It's been known to be less tart, then. I don't do this any longer, because I found little or no difference in tartness.
Dip the sliced eggplant pieces into the egg mixture and then into the bread crumbs, so that they're nicely coated. Fry each piece in olive oil until very brown on both sides. This is important. If the eggplants are not thinly cut or if they're not browned enough, the taste of the entire dish is not right. Both hands have to be working to get a good system going for this, and I use a medium to high flame. At certain intervals, I stop and dump the oil, wash the pan, and begin with a clean pan. This makes a big difference.
As the eggplant pieces are done, you can drain them on a paper towel and then place them in a baking pan. When you have enough for one layer, coat the layer generously with tomato sauce. (Reserve meats to eat seperately.) On top of that, sprinkle grated mozzarella generously. Keep repeating layers. Make sure the sides of your pan get some sauce, too. Now, I freeze this before baking. When I defrost it, I bake it as usual, and it's great. But if you want to eat it now, bake it in a preheated 350 degree F until the cheese melts and the sauce is bubbly Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside. Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside. For the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 25506,"Small Batch Chocolate Chip Cookies 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 6 tablespoons unsalted butter, at room temperature 1/4 cup plus 2 tablespoons packed light brown sugar 1/3 cup granulated sugar 1 large egg, at room temperature 1/2 teaspoon pure vanilla extract 6 ounces semi-sweet chocolate chips (about 1 cup) Instructions: Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment. Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips. Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 25507,"Bacon Focaccia 3/4 cup warm milk 3 tablespoons water 2 1/2 tablespoons sugar 2 tablespoon active dry yeast 2 1/2 cups all-purpose flour 3 large egg yolks 1/4 cup cake flour Kosher salt 1/2 cup cooked, crumbled bacon 3 tablespoons olive oil Roasted vegetables, such as onions, garlic, and squash (optional) Sea salt, for sprinkling Instructions: Preheat the oven to 350 degrees F. In a metal bowl, whisk together milk, water, and sugar. Stir in yeast and 1 cup all-purpose flour; let stand in a warm place until bubbly, about 5 minutes. Stir in eggs, remaining 1 1/2 cups all-purpose flour, cake flour, 1 tablespoon salt, and cooked bacon. Using a stand mixer fitted with a dough hook, knead for 8 minutes. Work dough into a ball and let rise in a warm place until doubled in size, about 1 hour.
Pour 2 tablespoons olive oil onto a metal 9 by 13-inch baking dish. Transfer dough to baking dish and flatten with your fingers (make sure dough reaches edge of pan). Evenly scatter the roasted vegetables on top and gently press them into dough. Place in a warm spot and let rise again until doubled, about 20 minutes. Sprinkle with sea salt.
Bake until evenly golden and, when turned out of the pan, bottom is browned, 12 minutes. Let cool completely 5 minutes in pan; remove to a wire rack to cool completely. Cut into squares to serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25508,"Olive Oil and Grape Cake with Honey Grape Glaze 4 tablespoons unsalted butter, plus more for the pan 3/4 cup all-purpose flour, plus more for the pan
1 cup almond flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup sugar
1 teaspoon finely grated Meyer lemon or regular lemon zest
2 large eggs
1/4 cup extra-virgin olive oil
1 teaspoon vanilla extract
1/2 cup milk
2 cups red grapes
Whipped cream, for serving
Honey Grape Glaze, recipe follows 2 cups red grapes 3 tablespoons honey
1 tablespoon Meyer or regular lemon juice
Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan. Whisk together the all-purpose flour, almond flour, baking powder and salt in a bowl. Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add the lemon zest and eggs one at a time, beating well after each addition. Beat in the olive oil and vanilla. Beat in half of the flour mixture, followed by the milk, and then the remaining flour, beating until just incorporated. Add about three-quarters of the grapes and gently fold them into the batter with a rubber spatula. Transfer the batter to the prepared pan and smooth the top. Gently press the remaining grapes just barely into the surface of the cake. Bake until the cake is golden brown, pulling away from the sides and a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool 10 minutes, then remove the springform rim and continue to cool completely. Serve the cake with whipped cream and drizzled with Honey Grape Glaze. Put the grapes, honey and lemon juice in a medium saucepan with 2 tablespoons water. Bring to a simmer and cook, stirring and smashing the grapes, until the grapes have broken down and the syrup is slightly thickened, 10 to 12 minutes. Strain the mixture into a bowl, pressing hard on the solids before discarding. Let cool before drizzling on the cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25509,"Spicy Pumpkin Seeds 3 cups pumpkin seeds 2 tablespoons canola oil 1 1/2 tablespoons ancho chili powder 1 tablespoon kosher salt 1 teaspoon cl de arbol powder Instructions: Preheat oven to 350 degrees F. Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and cl de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 25510,"Gale's Famous Truffles 1 1/2 cups creme fraiche or sour cream. 2 tablespoons espresso coffee, finely ground 12 ounces best-quality bittersweet chocolate, chopped with a heavy knife 1 1/2 pounds semisweet chocolate 1 1/2 cups unsweetened Dutch-process cocoa powder Instructions: In a saucepan, combine the creme fraiche and espresso and bring to a boil over medium heat. As soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot creme fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not too hard to pipe easily.
The next day, using a pastry bag fitted with a large plain tip, pipe bite-size \kisses\ of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.
In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can't touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides. Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. You can sift the unused cocoa and use it for another purpose. Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 25511,"Tilapia-Seafood Stew 3 tablespoons extra-virgin olive oil 1 onion, chopped 1 stalk celery, thinly sliced 4 cloves garlic, thinly sliced 1 28-ounce can no-salt-added tomatoes, crushed by hand Kosher salt and freshly ground pepper 1/2 cup dry white wine 1/4 to 1/2 teaspoon red pepper flakes 1 1/2 pounds mussels, scrubbed and debearded 12 ounces tilapia, cut into 8 pieces 3 tablespoons chopped fresh parsley 4 slices ciabatta or country bread Instructions: Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium-high heat. Add the onion, celery and garlic and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the tomatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until thickened, about 8 minutes. Add 1/2 cup water, the wine and red pepper flakes to the pot and bring to a simmer. Add the mussels and tilapia; cover and cook until the mussels open and the tilapia is cooked through, about 5 minutes. (Discard any unopened mussels.) Season with salt and pepper. Gently stir in the parsley. Meanwhile, preheat the broiler. Arrange the bread on a baking sheet and brush with the remaining 1/2 tablespoon olive oil. Broil until toasted, about 3 minutes. Serve with the seafood stew. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 25512,"Mustard-Maple Roasted Salmon 2 tablespoons Dijon mustard 2 tablespoons finely chopped fresh cilantro 1 tablespoon light mayonnaise 2 teaspoons pure maple syrup Four 5-ounce skinless center-cut salmon fillets Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25513,"11-Carton Cake Nonstick cooking spray, for the cake pan One 6-ounce carton vanilla yogurt (reserve the carton for measuring other ingredients) One 6-ounce carton vegetable oil
One 6-ounce carton granulated sugar
2 large eggs, at room temperature Two 6-ounce cartons cake flour
One 6-ounce carton unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
One 6-ounce carton milk
One 6-ounce carton mini semisweet chocolate chips
Two 6-ounce cartons confectioners' sugar 1 1/2 sticks (12 tablespoons) salted butter, softened 1/2 teaspoon vanilla extract
One 6-ounce carton mini semisweet chocolate chips
Instructions: For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 10-inch round cake pan with a layer of nonstick cooking spray. To a large mixing bowl, add the yogurt, oil and granulated sugar (using the yogurt carton as the measure) and the eggs; beat together with a hand whisk until everything is incorporated and smooth, 1 to 2 minutes. Next, add the cake flour and cocoa using the carton as the measure, then the vanilla, baking soda and baking powder; beat together until incorporated, 1 to 2 minutes more. Add the milk and mini chocolate chips (using the carton) and mix until incorporated. Pour the batter into the prepared cake pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool in the cake pan for 30 minutes, then remove the cake to a cooling rack and allow it to cool for another 30 minutes. For the vanilla buttercream frosting: Add the confectioners' sugar (measured in the carton), butter and vanilla to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy, 2 to 3 minutes. Spread over the top of the cooled cake in a thick layer and sprinkle with the mini chocolate chips (measure in the carton). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25514,"\Blondie\ Bars with Peanut Butter Filled DelightFulls 1? cups all-purpose flour ? teaspoon baking powder ? teaspoon salt ? cup (1 stick) butter, softened 1? cups packed brown sugar 2 large eggs 2 teaspoons vanilla extract 1? cups NESTL? TOLL HOUSE? DelightFulls Peanut Butter Filled Morsels Instructions: PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.\n\nCOMBINE flour, baking powder and salt in small bowl. Beat brown sugar and butter in large bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in DelightFulls morsels. Spread into prepared pan.\n\nBAKE for 25 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into bars. Store in an airtight container.\n\nVariation: Substitute NESTLÉ® TOLL HOUSE® DelightFulls™ Caramel Filled Morsels for the Peanut Butter Filled Morsels. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 25515,"Sauteed Greens with Vinegar 4 quarts mixed greens, thick stems removed (such as broccoli rabe, mustard greens, and spinach) 1/4 cup extra-virgin olive oil 1 1/2 tablespoons minced garlic Sea salt, preferably gray salt, and freshly ground black pepper Red wine vinegar, for seasoning Instructions: Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry. Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan. Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates. Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold. Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 25516,"Pork Spareribs One 3 1/2-pound rack St. Louis pork spareribs Sawdust Rub, recipe follows Apple juice in a spray bottle, for spritzing meat Original BBQ Sauce, recipe follows 1 cup kosher salt 3/4 cup coarse black pepper 2/3 cup brown sugar 1/2 cup paprika 1/4 cup chili powder 1/4 cup granulated garlic 1/4 cup granulated onion 2 tablespoons cayenne pepper 6 cups ketchup 1 cup apple cider vinegar 1 cup Worcestershire sauce 3/4 cup molasses
1/2 cup brown sugar
2 tablespoons hot sauce, such as Louisiana 2 tablespoons lemon juice 1/2 cup chili powder 2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons kosher salt 2 tablespoons black pepper 1 tablespoon cayenne pepper Instructions: Prepare a smoker for cooking between 250 and 275 degrees F. Trim the excess fat from the spareribs and cut out any sharp or cracked bones. Remove or score any silver skin. Liberally rub the ribs with Sawdust Rub, shaking off the excess. Place the ribs in the smoker and cook, spritzing with apple juice every 30 minutes, until the fat starts to render from the surface of the ribs, about 3 hours. Spritz a piece of heavy-duty foil with some apple juice and drizzle with about 3 tablespoons Original BBQ Sauce. Arrange the ribs on the foil, meaty-side down, and fold the foil on the ribs so that steam can escape but the juices are trapped inside. (If you multiply this recipe to do multiple racks, make sure each rack gets its own foil packet.) Put back in the smoker meaty-side down. Smoke until the meat pulls back from the bones by about 3/8 inch, another 1 to 1 1/2 hours. Let rest for 30 minutes, then slice into ribs. Mix together the salt, pepper, brown sugar, paprika, chili powder, granulated garlic, granulated onion and cayenne in a bowl and break up any clumps by hand. Combine the ketchup, vinegar, Worcestershire, molasses, brown sugar, hot sauce and lemon juice together in a large pot and whisk until blended. Place over medium heat and bring to a simmer, then add the chili powder, granulated garlic, onion powder, salt, pepper and cayenne. Continue to simmer 30 to 45 minutes, stirring occasionally to keep from burning. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 25517,"Peach Custard Tarts 1 1/4 cup all-purpose flour 2/3 cup blanched almonds
1/4 cup sugar
1/2 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into small pieces, plus more for the pans
3 tablespoons ice water
2 1/4 cups sugar 1/4 cup cornstarch
1/2 teaspoon fine salt
2 1/4 cups peach nectar
9 large egg yolks 2 tablespoons lemon juice
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
Nonstick cooking spray 1 1/2 cups sugar 1/4 cup water
3 large egg whites
1 teaspoon cream of tartar
Pinch fine salt
6 to 12 basil leaves, for garnish
Instructions: Preheat the oven to 375 degrees F. For the crust: Pulse the flour, almonds, sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Add the ice water and pulse until the dough starts coming together. Turn the dough out onto a piece of plastic wrap, pat into a disk and wrap in the plastic. Refrigerate until cold but still malleable, about 15 minutes. In the meantime, make your curd filling: Combine the sugar, cornstarch and salt in a saucepan and whisk to combine. Stir in the peach nectar, egg yolks and lemon juice. Bring to a simmer over medium heat. Cook, whisking constantly, until the filling thickens and coats the back of a spoon; this will take 5 to 7 minutes after it comes to a simmer. Remove from the heat and stir in the butter, a tablespoon at a time. Strain the filling into a 9-by-13-inch glass baking dish. Cover with a sheet of plastic wrap to prevent a skin from forming and chill completely, about 1 hour. While your filling is chilling, lightly spray four 5-inch tart pans with removable bottoms with nonstick cooking spray. Divide your chilled tart dough into 4 pieces, then press into the bottom and up the sides of each prepared pan. Freeze until firm, about 10 minutes. Use a paring knife to trim any excess dough. Place the tart shells on a baking sheet, line each shell with parchment and fill with pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the parchment and weights and continue baking until the crusts are golden brown all over, 5 to 10 more minutes. Let cool completely. Divide the chilled curd/custard among the tart shells. Put back into the refrigerator while you make the meringue. In the meantime, make your meringue: Add the sugar and water to a saucepan over high heat. Bring to a boil, then once at a boil, cook for 4 minutes. While your sugar is cooking, put your egg whites, cream of tartar and salt into the bowl of a stand mixer fitted with a whisk attachment and beat on low speed. When the sugar mixture on the stovetop comes to a boil, turn the mixer to high speed. When the sugar syrup is ready, turn the mixer to medium-low speed. Pour the syrup in a steady stream in between the side of the bowl and the whisk attachment while the mixer is running. Turn the mixer to high and beat for 2 full minutes. Transfer the meringue to a pastry bag fitted with desired tip. Pipe decorative designs with the meringue on the tarts. Use a pastry torch to brown. Garnish with basil leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25518,"Turkey Dumpling Stew 1 leftover roasted turkey carcass, plus 3 to 4 cups shredded turkey meat 1 onion, quartered 2 stalks celery, quartered crosswise (save the leaves for the Dumplings) 1 pound carrots (3 quartered crosswise; the rest thinly sliced) 1 bay leaf 3 sprigs parsley 3 sprigs thyme Dumpling Dough, recipe follows 4 tablespoons unsalted butter 4 shallots, minced 1/4 cup all-purpose flour Kosher salt and freshly ground pepper 1 pound parsnips, peeled and thinly sliced Juice of 1/2 lemon 1 pound green beans, trimmed and cut into 1-inch pieces Chopped fresh chives, for topping 3 cups all-purpose flour, plus more for dusting 3/4 cup minced mixed fresh herbs and celery leaves 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt Freshly ground pepper 6 tablespoons cold unsalted butter, cut into small pieces 1 1/2 cups cold buttermilk Instructions: Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock). About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew. Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes. Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the Dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives. Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk. Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle. Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25519,"Pico de Gallo Garlic Olive oil Lime juice Onion Salt Oranges Mangos Apples Watermelon Honeydew Melon Jicama Cucumbers Fresh or dried chilies Instructions: Combine all or some of the ingredients above to make your own pico de gallo. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 25520,"Pretzel-Crusted Fried Cheese 8 ounces provolone or part-skim mozzarella cheese, cubed 2 tablespoons grated parmesan cheese 4 ounces yellow cheddar cheese, cubed 1 1/2 cups plus 2 teaspoons all-purpose flour 1 8-ounce bag thin pretzel sticks Freshly ground pepper 4 large eggs 5 tablespoons spicy mustard Peanut oil, for frying 2 tablespoons horseradish, drained 1 tablespoon spicy mustard 1/4 cup sour cream Instructions: Make the fried cheese: Pulse the provolone and parmesan in a food processor until the cheese gathers into a ball; transfer to a bowl. Pulse the yellow cheddar and 2 teaspoons flour in the food processor until smooth. Form teaspoonfuls of the yellow cheddar mixture into 12 small balls; roll between your hands until smooth. Transfer to a plate and freeze until firm, about 15 minutes. Wipe out the food processor. Add the pretzels and pulse until finely ground with a few chunks; transfer to a shallow dish. Mix the remaining 1 1/2 cups flour and 1/2 teaspoon pepper in another dish. Whisk the eggs and mustard in a third dish. Roll tablespoonfuls of the provolone mixture into 12 balls, then flatten into disks. Put 1 yellow cheddar ball on each disk, then shape the provolone around it, enclosing the cheddar. Roll into an egg shape. Dip the cheese balls in the egg mixture, then dredge in the flour; return to the egg mixture, then roll in the pretzel crumbs, turning to coat. Refrigerate at least 20 minutes and up to 3 hours to set the coating. Preheat the oven to 350 degrees F. Heat 1/2 inch peanut oil in a saucepan until a deep-fry thermometer registers 360 degrees F. Fry the cheese balls in batches, turning, until golden, 30 seconds to 1 minute. Remove with a slotted spoon and transfer to a rack set in a baking dish. Bake until heated through, 5 to 7 minutes. Make the sauce: Whisk the horseradish, mustard and sour cream in a bowl. Serve with the fried cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25521,"Sole with Anchovy Sauce 2 whole lemon soles, black skin and head removed Salt and black pepper Flour 6 tablespoons clarified butter 1 1/2 tablespoons fresh butter 4 anchovy fillets 2 teaspoons chives, finely chopped 2 teaspoons parsley, finely chopped 12 fresh oregano leaves or 1/4 teaspoon dried 3 teaspoons blanched almonds, finely chopped 1/2 cup dry white wine 1 tablespoon marsala Instructions: Season fish with salt and pepper and roll in flour. Place clarified butter in heated pan and add floured fish. Cook gently for four minutes. Place 1 1/2 tablespoons fresh butter in a saucepan and add 4 anchovy fillets. Smash anchovies into the butter and allow butter to foam, then draw away from heat and mix anchovies well into butter. Add chives, parsley, oregano leaves and blanched almonds to anchovy butter. Moisten with white wine and marsala. Bring to a boil. Place soles on a warmed serving dish slightly overlapping them, and nap with the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25522,"Fennel-Garlic Smoked Pork with Fennel Gremolata and Grape Mostarda 1/2 cup kosher salt
1/4 cup sugar
1/4 cup toasted fennel seeds
2 heads garlic, sliced crosswise
1 small bunch fresh thyme sprigs
Bunch of fennel fronds
1 bone-in center-cut pork loin (about 5 pounds), chine bone removed
Canola oil, for brushing Freshly ground black pepper
1/2 cup balsamic vinegar
1/4 cup honey
1 small fennel bulb, plus fronds
Finely grated zest and juice of 1 orange
Extra-virgin olive oil
Grape Mostarda, for serving, recipe follows 2 tablespoons canola oil
1 1/2 pounds seedless red grapes, washed, dried and halved
2 shallots, finely diced
1/2 cup sugar
1/2 cup red wine vinegar
1 tablespoon yellow mustard seeds
1 sprig fresh rosemary
1 tablespoon whole grain mustard
2 teaspoons finely grated orange zest
Instructions: For the brine: Bring 8 cups water to a boil in a large saucepan. Add the salt and sugar and cook until dissolved. Add the fennel seeds, garlic, thyme and fennel fronds and remove from the heat. Let cool completely (or reduce the amount of water in the brine by 2 cups and add 4 cups ice cubes to cool down immediately). Transfer the brine to a plastic container, add the pork, cover and refrigerate for at least 1 hour and up to 4 hours. For the smoked pork: Remove the pork from the brine, rinse well with cold water and pat dry. Put on a rack set over a baking sheet and refrigerate (to allow a crust, or skin, to form on the outside) for at least 1 hour and up to 8 hours. Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked wood chips over the top. Put on the ceramic plate and the grill rack, close the cover, bring the temperature to between 300 and 325 degrees F and allow to smoke for 10 minutes. Brush the entire loin with oil and sprinkle with pepper. Place on the rack, close the cover and smoke until an instant-read thermometer inserted into the center registers 140 degrees F, 1 to 1 hour 30 minutes. While the pork smokes, combine the balsamic vinegar and honey. Start brushing it on the pork about 30 minutes before it is done. When done, remove, loosely tent and let rest 10 minutes before slicing. For the fennel gremolata: Cut the fennel into small dice and coarsely chop the fronds; put in a bowl. Add the zest and juice and drizzle with a little olive oil; mix to combine. Let sit at room temperature. Spoon the Grape Mostarda onto a platter, top with the pork and spoon the gremolata over the pork. Heat the canola oil in a large saucepan over high heat. Add the grapes, shallots, sugar, vinegar, mustard seeds, rosemary and 1/2 cup cold water. Bring to a simmer and cook until the grapes soften slightly and the mixture thickens, about 20 minutes. Remove from the heat. Stir in the mustard and orange zest. Transfer to a bowl and let come to room temperature. Remove the rosemary sprig. Serve at room temperature. ","[Chardonnay, Barolo, Tempranillo, Riesling]" 25523,"Clam Fritters 1 1/2 cups cracker crumbs 1 cup minced clams, drained 2 tablespoons minced pimiento Salt and freshly ground black pepper 2 large eggs, separated Milk Instructions: In a mixing bowl combine the crumbs, clams and pimiento. Season with some salt and pepper. Stir the yolks into the batter and moisten with enough milk to make a heavy batter. Whip the egg whites until stiff and fold them into the mixture. Drop the batter by spoonfuls onto a non-stick skillet and cook until browned on both sides. Serve over an arugula or sliced tomato salad. ","[Chardonnay, Sauvignon Blanc, Riesling]" 25524,"Grilled Potato Salad 2 pounds Yukon Gold potatoes, sliced into 1/4-inch rounds 1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice, from one medium lemon 1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
2 tablespoons finely grated Parmesan, plus shaved for garnish
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
Instructions: For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing. For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25525,"Grilled Mangoes with Herbs 3 ripe mangoes, peeled, pitted and sliced into 1/2-inch slices Fresh verbena, mint, or another herb of your choice Instructions: Preheat a grill. Grill mango slices over medium-high heat until just warmed through and slices begin to show grill marks, about 3 minutes per side. Turn mangoes once during cooking and cover with fresh verbena to let the heat of the grill warm the herbs. Toss the mango slices and herbs together gently. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25526,"Coffee and BBQ-Rubbed Rib Eyes 2 teaspoons light brown sugar 1 teaspoon instant espresso powder ? teaspoon ancho cl powder ? teaspoon chili powder ? teaspoon paprika ? teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 large clove garlic Two 16-ounce bone-in rib eye steaks (about 1 inch thick) 1 tablespoon unsalted butter, at room temperature Instructions: Prepare an outdoor grill for medium-high heat. Combine the brown sugar, espresso powder, ancho powder, chili powder, paprika, cayenne, 2 teaspoons salt and ? teaspoon black pepper in a small bowl. Finely grate the garlic or put it through a garlic press to make a paste. Rub the steaks all over with the garlic. Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes. Grill until grill marks appear and the steaks are nicely browned (for crisscross grill marks, turn the steaks 90 degrees after about 2 minutes), 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter and top each with ? tablespoon of butter. Let the butter melt and the steaks rest for 5 minutes before slicing. Serve with the collected juices. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 25527,"Gullah Caviar | Black Eyed Peas 1/4 cup red wine vinegar 1 tablespoon sugar
1/2 teaspoon dried oregano
2 to 3 dashes hot sauce
1/2 cup vegetable oil
Two 15-ounce cans black-eyed peas, rinsed and drained
One 4-ounce jar diced pimentos, drained
1 cup fresh or thawed frozen corn kernels 2 cloves garlic, minced
1 small red onion, finely diced
1 green bell pepper, finely diced
1 bunch fresh cilantro, chopped
Kosher salt and freshly ground black pepper Instructions: Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 25528,"Chicken Saltimbocca 2 tablespoons unsalted butter 2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon fresh lemon juice
4 medium chicken cutlets
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 paper-thin slices prosciutto
1/2 cup ricotta cheese
1 cup fresh spinach, chopped
3 tablespoons olive oil
Instructions: In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside. Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick. In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce. ","[Barolo, Barbaresco, Chianti, Rioja]" 25529,"Mr. E's Chicken Soup 1 pound chicken, diced 8 ounces onion, chopped 4 ounces celery, chopped 4 ounces carrots, chopped 8 ounces egg whites 6 to 8 parsley stems 1 pinch thyme 1 to 2 bay leaves 2 cloves 1/2 teaspoon peppercorns 8 cups chicken stock, degreased Instructions: Start with a well-flavored, cold, strong chicken stock. Select a heavy stockpot, preferably 1 with a spigot at the bottom. Combine the chicken, onion, celery, carrots, egg whites, parsley, thyme, bay leaves, cloves, and peppercorns in the soup pot and mix very well. Mix the meat mixture with small amount of chicken stock to cover. Allow the mixture to set for 20 to 30 minutes. This process will allow the soup to break down valuable proteins that provide body for the consomme. Gradually add the remaining stock and mix well with the meat mixture. Set the pot over a low flame and bring to a slow simmer. On occasion, stir the contents so that the meat mixture can coagulate evenly, producing a good raft. As the temperature rises to the simmering point, no longer stir the contents for the risk of breaking the raft is too high. Move to a lower heat so that the contents maintain a simmer. Do not cover or allow to boil. Allow it to simmer for at least 1 1/2 hours. Strain the consomme through a china cap lined with several layers of cheesecloth or coffee filters. Do not force the liquid for you will push particles through. Remove all traces of the fat from the surface. Adjust seasonings, to taste. Your soup should be perfectly clear. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 25530,"Pilaf for a Curry Banquet 2 tablespoons vegetable oil 1 large onion, finely chopped 2 cloves 3 cardamom pods, bruised 1 cinnamon stick, broken into 3 1/2 teaspoon cumin seeds 1/2 teaspoon nigella seeds, optional 2 1/2 cups basmati rice 4 cups chicken stock 1/2 cup sliced almonds, toasted, for garnish 2 to 3 tablespoons chopped fresh cilantro leaves, for garnish Special equipment: deep saucepan, 9 1/2-inch diameter, with lid Instructions: Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes. Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes. Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 25531,"Short-Cut Collard Greens 1 1/4 pounds collard greens 1 tablespoon water 2 slices Canadian bacon 1 tablespoon olive oil 1 small onion, chopped 1 tablespoon cider vinegar 1 tablespoon maple syrup 1/8 teaspoon hot red pepper flakes 3/4 cup low-sodium chicken broth Salt Instructions: Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes. In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 25532,"Creole Lamb Chops with Port Wine Demi 3 tablespoons fresh minced garlic 8 tablespoons butter 4 cups ruby port 6 cups veal stock 1 tablespoon 3-pepper blend (equal parts cayenne, black pepper, and white pepper) 1 rack Australian lamb, fat cap on Salt and freshly ground black pepper 1/4 cup jerk seasoning 2 cups balsamic vinegar Potato puree, for serving, if desired Seasonal vegetables, for serving, if desired Instructions: Preparation for Creole Lamb Chops with port Wine Demi: In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by 1/4. Once the wine has reduced, stir in 4 cups of the veal stock and the 3-pepper blend. Reduce again by 1/4. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper. In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes. Remove the lamb from the marinade, and blacken in a dry, white, hot cast iron skillet. Once the lamb has blackened on all sides, rest and allow to cool completely. With a sharp chef's knife remove the fat cap from he blackened lamb and cut the rack into 4 equal portions. Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 minutes depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 25533,"Ricotta Peach Tart 1 sheet puff pastry, thawed according to package directions 12 ounces ripe, but not mushy peaches (about 2 peaches) 1 tablespoon honey, plus more for drizzling 1 teaspoon fresh thyme leaves, chopped Heaping 1/2 cup fresh ricotta cheese Instructions: Put an oven rack in the lower third of the oven. Preheat the oven to 425 degrees F. Place the puff pastry between two sheets of parchment paper and roll it out a bit to make a 9-by-10-inch rectangle. Remove the top piece of paper. Use the tip of a sharp knife to gently score the dough, without cutting all the way through, 1 inch from the edges all the way around. Transfer to a sheet pan and store in the freezer while you prepare the peaches. Cut the peaches into 1-inch wedges. Toss them with 1 tablespoon honey. Remove the dough from the freezer, sprinkle on the thyme, and arrange the peaches in a single layer on top, leaving the border clear. Bake the tart until the crust is deep golden-brown and the peaches are tender, about 25 minutes. Remove from the oven to a cooling rack and cool slightly before serving. Cut into squares, top each with a dollop of ricotta, and drizzle some honey over the cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25534,"Pan Fried Squab with Apricot Glaze and Cornbread Stuffing 6 squab 6 slices bacon 1 large yellow onion, chopped 2 ribs celery, chopped 1/2 cup dried apricots, chopped 1 1/2 cups chicken stock 1/2 bunch parsley, chopped 3 1/2 cups cornbread, diced and toasted 3 shallots, peeled and diced 1/2 cup apricot brandy 1/2 teaspoon powdered Habanero cl 1/2 cup orange juice Sea salt, to taste Freshly ground black pepper, to taste Instructions: Preheat the oven to 375 degrees. Wash and dry the squab. In a medium size heavy skillet, over a medium heat, fry the bacon until crisp. Drain on paper and crumble. Reserve the bacon grease. Add the onion to the skillet and saute 3 to 5 minutes, or until transparent. Add the celery and cook 2 to 3 minutes more. Add the dried apricots and stock. Return the bacon to the skillet and add the parsley. Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat. Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs. In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs until brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven. Meanwhile, saute the shallots in the skillet, add the apricot brandy and reduce by half. Add the Habanero cl powder. Add the orange juice and cook until slightly thickened. Glaze the squab every 5 minutes as they finish roasting, for 15 minutes. Serve with steamed broad beans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 25535,"Eight-Layer Salad 1 cup farro 3 cups low-sodium vegetable or chicken stock (or water) Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium butternut squash, peeled and sliced into 3/4-inch cubes
A pinch of crushed red pepper
1 cup fat-free Greek yogurt 1 cup packed fresh basil (about 2 ounces), finely chopped, plus a little more for serving
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard 1 clove garlic, finely chopped
5 ounces baby kale
8 ounces prosciutto, chopped
2 large shallots, finely chopped
1/2 cup shaved Parmesan
1/3 cup toasted sliced almonds
Instructions: Combine the farro with the stock or water in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook until tender, about 30 minutes; drain off any excess liquid. Season with salt and pepper and toss with 1 tablespoon of the olive oil. Set aside to cool. Preheat the oven to 400 degrees F. Toss the squash with the remaining 2 tablespoons olive oil, a few pinches of salt, a few turns of pepper and a pinch of crushed red pepper. Roast until tender, 25 to 30 minutes. Let cool. Make the dressing by combining the yogurt, basil, mayonnaise, white wine vinegar, Dijon and garlic in a medium bowl. Season with salt and pepper. In a large glass serving bowl, layer the farro, kale, squash, prosciutto, shallots, dressing, Parmesan and almonds. Finish with the remaining basil and a few turns of pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 25536,"Grilled Pineapple with Vanilla Ice Cream And Rum Sauce 1 (3 to 4 pound) pineapple Nonstick cooking spray 2 teaspoons butter 1/4 cup brown sugar 1/4 cup rum 1 pint light vanilla ice cream Instructions: Cut the top and bottom off of the pineapple, peel and cut it crosswise into 8 rings, about 1/2-inch each. Use a spoon or apple corer to carve out the center core of each ring. Spray a large grill pan with cooking spray and heat over a medium flame. Grill the pineapple, in 2 or 3 batches, for 2 to 3 minutes on each side, until it is nicely brown and grill marks have appeared. (You can also grill this on an outdoor grill sprayed with cooking spray before being heated.) While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat. Place a pineapple ring on each plate, scoop 1/4 cup of ice cream into the center of the ring, and drizzle about 2 teaspoons of sauce on top. ","[Moscato, Riesling, Vinho Verde, Sauvignon Blanc]" 25537,"Grilled Side of Salmon Stuffed with Creamy Corn and Bacon 8 ounces bacon, cut into 1/2-inch pieces 1 large shallot, finely chopped 3 cups corn kernels (from about 3 ears of corn) 8 ounces cream cheese, cubed, at room temperature Kosher salt 1/2 cup firmly packed fresh parsley, cilantro or basil leaves (or a mixture) Zest of 1 lemon, plus lemon wedges, for serving 1 stick (8 tablespoons) unsalted butter, at room temperature One 3- to 4-pound side of salmon, skin on, pin bones removed Nonstick cooking spray, for the foil Instructions: Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve. Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes. Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt. Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim. Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25538,"Spinach and Artichoke Chicken Casseroles 3 tablespoons unsalted butter 1 large onion, finely chopped
Kosher salt
2 cloves garlic, chopped
6 tablespoons all-purpose flour
2 cups whole milk
Enough chicken soup bouillon for 2 cups broth
1 1/2 pounds boneless, skinless chicken thigh or breast, chopped into 1/2- to 3/4-inch pieces
1/2 teaspoon dried thyme
Freshly ground black pepper
One 14-ounce can artichokes, drained and chopped
One 10-ounce block frozen spinach, thawed and drained
8 ounces light cream cheese
1/2 bunch fresh parsley
Pinch crushed red pepper
One 16-ounce can refrigerated biscuit dough
1 large egg, lightly beaten with a splash of water
Flaky salt, such as Maldon
Instructions: In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute. Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired. Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper. If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes. If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 25539,"Artichoke Fritters Vegetable oil 1 (18-ounce) can artichoke hearts, drained 2 garlic cloves, minced 3 scallions, chopped 1/4 cup milk 1 large egg, beaten 1 teaspoon lemon zest 2 teaspoons lemon juice 1 cup all-purpose flour 3/4 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon pepper 1/2 lemon, to squeeze over fritters Kosher salt, to sprinkle Lemon Cream, recipe follows, optional 1 cup sour cream 1 lemon, juiced 1 teaspoon kosher salt Instructions: Pour 3 inches of vegetable oil into a heavy bottomed pot and place over medium heat until a bread cube placed in the oil browns within 1 minute. Coarsely chop the artichokes (or alternatively crush by hand) and put them in a large mixing bowl. Add the garlic and scallions, milk, egg, lemon zest and lemon juice. Mix the flour, baking powder, salt and pepper in a separate bowl and quickly mix the dry ingredients into the artichoke mix. Drop the fritters by the heaping tablespoonful into the hot oil and fry until golden brown, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve. Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with a dollop of Lemon Cream on top, if desired. Whisk all ingredients together in a small bowl. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 25540,"Southwestern Brisket Hash 3 tablespoons vegetable oil 1 pound small red-skinned potatoes, quartered 1 small red onion, chopped 1 jalapeno pepper, seeded and finely chopped Kosher salt 12 ounces leftover brisket from Slow-Cooker Barbecue Brisket, chopped, recipe follows 1 cup leftover brisket sauce from Slow-Cooker Barbecue Brisket, recipe follows 1 small bunch Swiss chard, stems removed, leaves chopped
2 ounces monterey jack cheese, thinly sliced 4 large eggs 1 avocado, cut into wedges 3 tablespoons packed light brown sugar 1 1/2 tablespoons chipotle cl powder 2 teaspoons ground cumin 1 teaspoon celery salt 1 clove garlic, minced Kosher salt and freshly ground pepper 4 1/2 to 5 pounds point-cut beef brisket, trimmed (fat cap intact) 1 1/4 cups ketchup 1/4 cup apple cider vinegar 1 tablespoon Worcestershire sauce Potato salad and cornbread, for serving (optional) Instructions: Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeno; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add 3/4 cup brisket sauce and cook, stirring, until absorbed, about 3 minutes.
Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute.
Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes.
Divide the hash among plates; top each with a fried egg. Heat the remaining 1/4 cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
Combine the brown sugar, cl powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine 3/4 cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with 3/4 cup water. Cover and cook on low, 8 hours. Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining 1/2 cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash. Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread. Per serving: Calories 453; Fat 12 g (Saturated 5 g); Cholesterol 115 mg; Sodium 676 mg; Carbohydrate 16 g; Fiber 0 g; Protein 67 g ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 25541,"Hot and Sour Beef Salad 1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe *see cooks note Coarse salt Cracked pepper 1/2 cup lime juice divided 2 teaspoons olive oil 1/4 cup fish sauce 2 teaspoons sugar 1 teaspoon Vietnamese chili paste 1/2 cup loosely packed, roughly chopped cilantro leaves 1 cucumber, peeled, seeded and thinly sliced 1 mango, peeled, seeded and cut into 1-inch chunks 1 large head butter lettuce, washed and spun dry Instructions: Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest. In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes. Slice flank steak very thin and divide slices among the salads. Place over greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25542,"Truffle and Parmesan Popcorn 4 tablespoons unsalted butter 1/4 cup chopped fresh chives 2 teaspoons black truffle salt or oil Salt and freshly ground black pepper 1 cup grated Parmesan 1 bag microwave popcorn, popped as directed Instructions: In a small saucepan over medium heat, add the butter and chives. Saute until the butter is fragrant, about 30 seconds. Remove from the heat and add the truffle oil and season with salt and pepper. Place the popcorn into a large bowl and pour over the truffled butter and sprinkle in the Parmesan. Toss well to combine and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25543,"Tea Sorbet 2 to 3 sprigs fresh mint 3 cups strong brewed mint tea Simple Syrup, recipe follows Fresh lemon juice 2 cups sugar 1 cup water Instructions: Let the mint steep in the brewed tea for 30 minutes. Add the sugar syrup to make it very sweet. Add lemon juice to bring back the tea flavor and to reduce the sweetness. Freeze in an ice cream machine according to manufacturer's instructions. In a saucepan, combine sugar and water. Bring to a boil and simmer until sugar is dissolved, but no color is reached. Remove from the heat and let cool. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 25544,"Consomme 15 egg whites 1 pound ground lean chicken 1 onion, small diced 1/2 pound of carrots, small diced 1/2 pound leeks, small diced 1/2 pound celery, small diced 1 cup tomato puree 5 black peppercorns 2 bay leaves 1/2 bunch parsley stems 3 fresh thyme sprigs 1 gallon chicken stock, cold Salt to taste Hot sauce to taste Instructions: Some Traditional Garnishes: Brunoise-Consomme garnish with small cubes of carrots, turnips, leeks, celery, peas, and chervil Cheveux d'anges-Chicken Consomme garnished with very small vermicelli and grated Parmesan cheese In a mixing bowl, whip the egg whites slightly. Combine the lean meat, vegetables, tomato puree, herbs, and spices together. Mix in the egg whites. In a spigot stock pot, blend the cold chicken stock with the meat mixture. Place the stock pot on medium heat. Stir the liquid occasionally until the raft forms. (the liquid should reach 160 degrees F) Simmer the soup for 1 1/2 hours, making sure the raft does not break or sink. Remove the first cup of the consomme from the spigot to remove sediment and discard. Line a china cap with 5 layers of cheesecloth. Strain the liquid slowly. If the liquid is cloudy, strain the consomme again with fresh cheesecloth. Season with salt, hot sauce, and garnishes. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]" 25545,"One-Pot Spicy Clams 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1 small red onion, sliced One 28-ounce can whole peeled tomatoes, drained and roughly chopped 1 serrano cl, halved lengthwise and sliced, seeded for less heat 1/2 cup dry white wine 4 pounds littleneck clams, scrubbed Kosher salt Crusty bread, for serving Instructions: Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil. Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 25546,"Cincinnati-Style Turkey Sloppy Joes 1 12-ounce package frozen veggie tots 1 tablespoon extra-virgin olive oil 1 small white onion, finely chopped 1 pound ground turkey 1 tablespoon chili powder 1/4 teaspoon apple pie spice or ground cinnamon Kosher salt and freshly ground pepper 1/2 cup chili sauce (such as Heinz) 1 tablespoon Worcestershire sauce 4 soft hamburger buns, lightly toasted 1 cup shredded sharp cheddar cheese Instructions: Preheat the oven to 425?. Spread the tots on a baking sheet and bake until crisp, 20 to 25 minutes. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add all but 1/4 cup white onion; cook until softened, about 3 minutes. Stir in the turkey, chili powder, pie spice, a big pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat, until the turkey is well browned, 4 to 5 minutes. Add the chili sauce, Worcestershire sauce and 1/2 cup water; stir to combine. Reduce the heat to medium and simmer, stirring frequently, until the turkey is fully cooked and the sauce is thickened slightly, 3 to 5 minutes; season with salt and pepper. Divide the turkey mixture among the bun bottoms. Sprinkle with the cheese, reserved chopped onion and the bun tops. Serve with the veggie tots. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 25547,"Spaghetti con I Ricci 1/2 pound sea urchin roe, cut into pieces if large 3 medium tomatoes (1 pound), peeled, seeded, and cubed 1/2 teaspoon minced garlic 1/2 cup olive oil Salt Ground hot pepper 1 pound spaghetti 1 tablespoon chopped flat-leaf parsley 3 lemons, cut in half Instructions: In a large serving bowl, mash together lightly half the roe, two of the tomatoes, and the minced garlic. Mix in 1/3 cup olive oil and salt and hot pepper to taste. Cook the spaghetti in boiling salted water until al dente. Drain; toss quickly with the roe mixture. Drizzle with the remaining oil if the pasta seems dry. Top with the remaining roe and the remaining tomato. Sprinkle with the parsley and garnish with the lemon halves. Serve immediately. Suggested drink: Regaleali, Tasca d'Almerita 1996 ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25548,"Cake-Mix Blueberry Pancakes 1 lemon Two 8-ounce bags frozen blueberries (about 4 cups) 1 tablespoon maple syrup, plus more for serving 1 box yellow cake mix for two 9-inch rounds 1 cup sour cream 2 large eggs Cooking spray Confectioners' sugar, for dusting Butter, softened, for serving Instructions: Preheat the oven to 200 degrees F (for keeping the pancakes warm). Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately. Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water. Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes. Remove the blueberry sauce from the heat and set aside. (You should have about 3/4 cup.) Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick. Heat a large nonstick skillet over medium heat; lightly coat with cooking spray. Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each. Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes. Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft). Continue to cook until lightly browned and cooked through, 5 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the pancakes with the blueberry sauce and a dusting of confectioners' sugar. Serve with butter and maple syrup on the side. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 25549,"Broccoli Frittata 1 bunch broccoli (about 1 pound), trimmed and cut into large florets 2 tablespoons unsalted butter Kosher salt and freshly ground pepper 12 large eggs 1/3 cup heavy cream 1 cup shredded cheddar cheese Nonstick cooking spray Instructions: Preheat the oven to 350? F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes. Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop. In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli. Heat a 10-inch cast-iron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25550,"Sesame Ginger Kale and Apple Salad 1 sweet and crisp apple, such as Honeycrisp 1 small orange 4 cups tightly packed baby kale or spinach
1/2 cup chow mein noodles or fried wonton strips 1/4 cup sliced, skin-on almonds, toasted 1/3 cup Food Network Kitchen? Inspirations Asian Style Sesame Ginger Dressing
Kosher salt and freshly ground black pepper Instructions: Cut the apple into thin matchsticks. Peel and segment the orange and cut each segment in half crosswise. Put the kale in a large bowl. Add most of the apple, orange, chow mein noodles and almonds. Pour in the Asian Style Sesame Ginger Dressing and toss to coat. Season with salt and pepper. Top the salad with the reserved apple, orange, chow mein noodles and almonds.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25551,"Lemon Sponge Pudding 5 tablespoons unsalted butter, softened 1/3 cup and 3/4 cup sugar 5 eggs, separated 1/4 cup and 2 tablespoons all-purpose flour 1 1/4 cup whole milk 2/3 cup lemon juice 2 lemons, zested Equipment: 8 (8-ounce) ramekins Instructions: Preheat the oven to 325 degrees F. Butter the ramekins. In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest. In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder. Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25552,"Potato Leek Soup (Vichyssoise) 3 tablespoons butter 3 cups leeks, sliced and washed 4 cups potatoes, peeled and diced Salt and pepper 8 cups water 2 cup heavy cream Instructions: In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold. ","[Chardonnay, Sauvignon Blanc, Riesling]" 25553,"Grilled Squid with Carrots and Polenta 6 cups beef broth, plus additional if needed 2 1/2 cups polenta
1/2 cup (8 tablespoons) unsalted butter
1 teaspoon red pepper flakes
1 to 2 teaspoons kosher salt 1 to 2 teaspoons ground black pepper 1 1/2 cups heavy whipping cream, plus additional if needed
3/4 cup grated Parmesan
2 heads roasted garlic
1/2 cup extra-virgin olive oil 1/2 cup fresh parsley leaves 1/2 to 1 teaspoon kosher salt 1/2 to 1 teaspoon ground black pepper 1/2 to 1 teaspoon red pepper flakes 5 to 6 cloves garlic, minced
3 to 4 sprigs fresh thyme, leaves stripped from stems
Juice of 3 lemons, or more as desired 1 shallot, minced
2 to 3 pounds squid, whole and rings
1/4 cup duck fat 5 to 6 garlic cloves, minced
1 shallot, minced
5 to 6 sprigs fresh thyme
30 rainbow carrots
Kosher salt and ground black pepper Red pepper flakes, to taste
1/2 to 3/4 cup sherry
1 1/2 cups ghee 3/4 to 1 cup Marsala wine
1/4 cup fresh parsley leaves 1/2 teaspoon red pepper flakes
4 to 8 cloves garlic 3 to 4 sprigs fresh thyme
1 shallot, diced
Kosher salt and ground black pepper Instructions: For the polenta: Bring broth to a low boil. Slowly whisk in polenta until blended. Reduce heat and continue to stir until thickened, 3 to 5 minutes. Add butter, red pepper flakes and 1 teaspoon each salt and pepper. Stir. Add heavy cream and grated Parm. Stir. Finely chop the roasted garlic and stir into the polenta. Season to taste with additional salt, broth and heavy cream. Set aside. For the squid: Combine the olive oil, parsley, salt, pepper, red pepper, garlic, thyme, lemon juice and shallots in a food processor and process. Pour the marinade over the squid and toss well, then let stand at room temperature 10 to 15 minutes. Transfer to a preheated grill pan and cook, turning occasionally, until tender with a slight char, 12 to 15 minutes. Toss with more lemon juice and salt, as desired. For the carrots: Add the duck fat, garlic, shallot and thyme to a cast-iron skillet preheated over medium heat and let it all brown, stirring occasionally, about 7 minutes. Add carrots to the pan and add generous salt, pepper and red pepper flakes. Cook, stirring every few minutes, 8 to 10 minutes. Deglaze the pan, a few teaspoons at a time, with the dry sherry. Continue to cook until tender, an additional 5 to 10 minutes, then add more salt and pepper to taste. Halve carrots lengthwise. For the ghee Marsala sauce: Add the ghee, Marsala, parsley, red pepper, garlic, thyme and shallot to a saucepan and bring to a simmer. Simmer 8 to 10 minutes, then strain through a fine mesh strainer to get all large pieces out. Spoon 1/2 cup polenta into each plate, followed by 6 to 8 pieces of squid each, about 3 pieces of carrot and 1 to 2 tablespoons ghee Marsala sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 25554,"Party Sausage Pizza Rolls 2 tablespoons olive oil, plus more for brushing 1/2 small onion, diced 1 teaspoon dried oregano Kosher salt 1 clove garlic, minced One 15-ounce can tomato puree 12 large leaves fresh basil Pinch red pepper flakes Freshly ground black pepper 12 ounces Italian sausage, sliced into 1/4-inch rounds 2 tablespoons grated Parmesan 1 pound frozen pizza dough, thawed and at room temperature 2 cups Italian blend shredded cheese Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon of the oregano, season with 1 teaspoon salt and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato puree, 1/4 cup water, 5 torn basil leaves and the red pepper flakes. Bring to a simmer and cook until slightly thickened, about 4 minutes. Season with salt and pepper. Meanwhile, heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the sausage rounds and brown on both sides, about 4 minutes. Transfer to a paper-towel-lined plate. Mix the Parmesan with the remaining 1/2 teaspoon oregano in a small bowl. Divide the pizza dough into 8 portions. Flatten into 4-inch squares either by stretching with your hands or using a rolling pin. Spoon 1 tablespoon of sauce onto a square and spread around. Top with 1/4 cup of the Italian cheese blend, one-eighth of the sausage and 1 basil leaf. Wrap the dough around the filling and pinch the edge and ends to seal. Place seam-side down the prepared baking sheet. Repeat with the remaining dough and ingredients. Brush the rolls with olive oil and sprinkle with the Parmesan oregano mixture. Cut 2 slashes across the top. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with the remaining sauce on the side for dipping. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 25555,"Healthy Tuna Casserole 5 slices whole-wheat bread, crusts included 1 tablespoon canola oil 1 small onion, chopped (about 1 cup) 1 large stalk celery, finely diced (about 1/2 cup) 1 (10-ounce) box white mushroom, stemmed and chopped (about 2 1/2 cups) 1/4 cup all-purpose flour 3 cups 1 percent milk 1 cup low-sodium chicken broth or vegetable broth 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 pound whole-wheat fettuccine noodles, broken into thirds and cooked according to package directions 1 (10-ounce) box frozen chopped broccoli, thawed 1 (10-ounce) box frozen peas, thawed 4 (6-ounce) cans chunk light tuna in water, drained Instructions: Preheat oven to 425 degrees F. Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs). Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until onions are soft and translucent, 8 minutes. Add celery and cook, stirring, until just tender, 6 minutes. Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes. Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps. Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently. Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes. Add salt and pepper and stir to combine. Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate. Pour into a 9 by 13-inch casserole. Top with bread crumbs. Bake for 25 minutes, or until crumbs are golden brown and toasted. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25556,"Nachos with Pickled Jalapenos 1 dozen hot chilies 2 cups white vinegar 3/4 cup sugar 1/2 tablespoon pickling salt 1/2 tablespoon mustard seeds 1/2 tablespoon celery seeds 8 tortillas cut into quarters 1 cup vegetable oil, for frying 1/2 cup yellow cheddar cheese 1/2 cup jalapeno jack cheese 1 pint cherry tomato, quarters 1 cup chili con carne Instructions: PICKELED JALAPENOS: Bring to a boil. Reduce heat and let simmer for 15 minutes. NACHOS: In an ovenproof dish, layer chips, cheese, tomatoes, chili con carne. Broil about 4 minutes or until cheese is melted. Serve with sour cream, salsa, and chopped onions (optional). ","[Rioja, Tempranillo, Garnacha, Barbera]" 25557,"Bacon-Braised Mustard Greens 2 slices thick-cut bacon, cut into lardons 1 clove garlic, minced
1 pound mustard greens (about 1 bunch), tough stems discarded, roughly chopped
Heavy pinch of kosher salt
Freshly ground black pepper 1/2 cup chicken broth or stock
1 tablespoon lemon juice
Instructions: Heat a large skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is browned. Add the garlic and cook just until fragrant, about 30 seconds. Add the mustard greens and stir to wilt. Season with salt and pepper. Stir in the chicken broth and bring to a simmer. Cover and let cook until the greens are tender, about 10 minutes. Stir in the lemon juice and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 25558,"Raspberry Mojito 2 lime slices, cut into wheel shape 1 sprig fresh mint 1/2 ounce or 1 tablespoon Raspberry-Infused Simple Syrup, recipe follows 2 ounces or 1/4 cup white rum Ice cubes, as needed Raspberry, for garnish 1 cup sugar 1 cup water 2 cups raspberries Instructions: In a cocktail shaker, muddle or crush the lime and mint leaves. Add in the raspberry simple syrup and white rum. Add ice, cover, shake, and then serve in a rocks glass. Garnish with a raspberry. To make the simple syrup: In a saucepan combine the sugar and water. Cook the mixture over medium heat until the sugar dissolves. Remove from the saucepan from the heat and add in the raspberries. Allow the mixture to steep for at least one day. The simple syrup will keep up to 2 weeks in the refrigerator. Add the syrup to the drink when called for above. Cook Time: 10 minutes Inactive Prep Time: 24 hours Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 25559,"Easy Cheesy Beefy Ravioli 1 pound cooked shredded chuck roast (or freshly ground chuck) 8 ounces shredded Parmesan 1 clove garlic, grated on a rasp or finely minced
1/2 cup Vidalia or sweet onion pulp (grated on the large holes of a box grater)
1 teaspoon dried oregano
1 teaspoon kosher salt
24 to 30 wonton wrappers, room temperature
4 Roma tomatoes, seeded and chopped 8 ounces canned tomato sauce
1/2 cup chopped Vidalia or sweet onion (from about 1/2 large)
1 cup vodka, your favorite
1 cup heavy cream, room temperature
8 ounces shredded Parmesan Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt. Using both hands, mix and squeeze the beef and seasonings together. To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it. Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper. Wet your finger and lightly trace the border of each wonton. Fold the wrapper in half, pressing out any air, and seal the edges with your fingers. Repeat with the remaining wrappers and filling. Cover the ravioli with a towel while you prepare the sauce. To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka. Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes. Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more. Taste and adjust the seasoning with salt and pepper. Keep warm while you cook the ravioli. To cook the ravioli, bring a large pot of salted water to a boil. Working in batches, gently drop the ravioli, one at a time, into the water. Cook until the ravioli float. (If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.) Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 25560,"Applesauce 2 1/2 pounds tart red-skinned apples, such as McIntosh 3 tablespoons sugar 1 tablespoon freshly squeezed lemon juice Instructions: Remove the stems from the apples, but do not core or peel. Coarsely chop the apples. Combine the apples, sugar, lemon juice, and 3 tablespoons of water in a large saucepan. Bring to a boil over high heat. Cover, lower the heat to maintain a gentle simmer, and cook until the apples are completely soft, about 20 minutes. Uncover, and continue to cook, stirring frequently to prevent scorching, until most of the liquid has evaporated, about 30 minutes. Remove from the heat and pass the mixture through the fine-holed disc of a food mill. Discard the peels and seeds. Refrigerate if not using immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25561,"Creamy Green Bean Salad 2 tablespoons unsalted butter 1 pound cremini mushrooms, sliced
1 tablespoon fresh thyme leaves
1 teaspoon Worcestershire sauce
2 ribs celery, thinly sliced
2 cloves garlic, minced
Kosher salt 1 pound green beans, trimmed
1 large head romaine lettuce, roughly chopped
1/2 cup sliced almonds, toasted
1/2 cup crispy fried onions (more if desired!)
1/2 cup low-fat yogurt 1/3 cup grated Parmesan
1/4 cup mayonnaise
2 tablespoons sherry vinegar
Kosher salt and freshly cracked black pepper
Instructions: For the salad: Melt the butter in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms to the melted butter and cook, stirring occasionally, until they are golden brown and have released their moisture, about 6 minutes. Stir in the thyme, Worcestershire, celery, garlic and salt to taste. Cook until the garlic and thyme are aromatic and the celery is starting to brown on the edges, about 2 minutes. The celery should still be lightly crisp. Add more salt if desired. Take off the heat and spread on a sheet tray to cool. Meanwhile, bring a medium pot of water to a boil. Set up a large bowl of ice water and line a sheet tray with a paper towel or kitchen towel. Generously season the boiling water with salt. Add the green beans and cook for 2 to 3 minutes. Remove with a spider or drain in a colander and transfer to the ice bath. Once cooled, transfer the green beans to the lined sheet tray and thoroughly pat dry. For the creamy Parmesan dressing: Whisk together the yogurt, Parmesan, mayonnaise, sherry vinegar, 1/4 teaspoon salt and 1 teaspoon pepper in a large bowl. Refrigerate if not using immediately. To assemble: To the bowl of dressing, add the green beans, mushroom mixture and romaine. Toss to combine and everything is fully coated. Transfer to a serving dish and top with the almonds and crispy fried onions. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25562,"Mexican Frittata 1/2 tablespoon olive oil 2 to 3 green onions/scallions, sliced (white and pale green parts only) 3 large eggs 1 tablespoon water 1 tablespoon chopped fresh cilantro leaves Salt and freshly ground black pepper 1/4 cup Mexican crema or sour cream 1/4 cup shredded Oaxaca or mozzarella cheese Instructions: Preheat the oven to 425 degrees F. In an 8-inch, nonstick, oven-proof saute pan, heat the oil over medium heat. Add the scallions green onions and cook until soft, about 3 minutes. Meanwhile in a medium bowl, beat the eggs with 1 tablespoon of water. Add cilantro and season with salt and pepper. Add egg mixture to pan and cook. Add the eggs and cilantro to the pan and season with salt and pepper. Cook for about 8 minutes lifting the edges with a spatula, to allow any uncooked egg to flow to the bottom. Pour the Mexican crema over the top and sprinkle with the cheese. Transfer the pan to the oven and bake until puffed and golden, about 8 to 10 minutes. Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 25563,"Fried Rice Pineapple Boat 1 large pineapple (about 4 1/2 pounds) 2 large eggs Kosher salt 3 tablespoons toasted sesame oil One 5-ounce piece deli ham, diced 1/2 teaspoon sugar 3 cloves garlic, finely chopped One 1-inch piece ginger, finely chopped 1 bunch scallions, sliced, white and green parts separated 3 tablespoons plus 1 teaspoon low-sodium soy sauce 3 cups leftover cooked white rice 1 bell pepper, diced 1/4 cup roasted unsalted peanuts, chopped Instructions: Halve the pineapple lengthwise, right through the crown, keeping it attached. Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit about 1/4 inch in from the peel. Locate the core in the center: cut it out on an angle on either side (it will look like a long V) and discard. Cut the remaining pineapple into a grid of small squares. Use a spoon to scoop the pieces out, leaving the pineapple empty. Chop any large pieces a little smaller and set aside in a bowl. Repeat with the other pineapple half, but reserve the pieces of fruit for another use. Whisk together the eggs and a small pinch of salt in a small bowl. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Pour the eggs into the skillet and let them run freely until they cover most of the bottom. Cook, undisturbed, until the top is set and no longer runny, 4 to 5 minutes. Roll up into a cylinder and transfer to a cutting board. Cut into thin spiral slices.
Return the skillet to high heat and add 2 tablespoons oil. Once the oil just begins to smoke, add the ham, sugar, garlic, ginger, scallion whites and 1 teaspoon of the soy sauce and cook, stirring constantly, until the ham is browned, about 2 minutes. Add the rice, pepper and remaining 3 tablespoons soy sauce and cook, stirring occasionally, until the rice is heated through and the pepper is crisp-tender, about 3 minutes. Stir in the pineapple pieces, cooked egg, most of the peanuts and scallion greens, the remaining 2 teaspoons oil and salt to taste. Fill each pineapple half with the fried rice. Sprinkle with the remaining peanuts and scallion greens.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25564,"Marinated Mushrooms 1/2 cup extra-virgin olive oil 2 pounds cremini or button mushrooms, cleaned and quartered 2 lemons, zested and juiced 3 garlic cloves, sliced 1 small bunch fresh thyme 2 bay leaves Kosher salt and freshly ground black pepper Instructions: Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25565,"Buttermilk Biscuits for French Toast 4 cups all-purpose flour, plus for dusting 4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/2 cup heavy cream
Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until a dough just begins to come together. Scrape the dough onto a lightly floured counter and pat into a 10-by-12-by-1-inch rectangle. Use a 3-inch round cutter to cut out biscuits. Reroll the scraps and cut again. Put the biscuits on the prepared baking sheet, leaving a few inches between them, and brush the tops with cream. Bake until lightly golden brown, 12 to 15 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 25566,"Minted Squash-Orzo Salad Kosher salt 1 1/2 cups orzo pasta 4 tablespoons garlic-flavored olive oil 1 large yellow squash, quartered lengthwise and thinly sliced Freshly ground pepper 6 ounces crumbled feta cheese (about 1 1/4 cups) 3/4 cup fresh mint leaves, chopped, plus more for topping Instructions: Bring a large pot of heavily salted water to a boil over medium heat. Stir in the orzo and cook as the label directs. Drain in a colander and rinse under cold water until cool. Drain, shake off the excess water and transfer to a large bowl. Meanwhile, heat 2 tablespoons garlic olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper and cook, stirring occasionally, until it begins to brown, about 4 minutes. Remove from the heat and cool to room temperature. Add the squash to the bowl with the orzo. Stir in three-quarters of the feta, the mint, the remaining 2 tablespoons garlic olive oil, and salt and pepper to taste. Top with the remaining feta and more mint. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 25567,"Fennel & Garlic Shrimp 6 tablespoons good olive oil 1 cup chopped fennel bulb, fronds reserved 3 tablespoons minced garlic (9 cloves) 1/4 teaspoon crushed red pepper flakes 1 pound (16- to 20-count) shrimp, peeled with tails on 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon Pernod (optional) 1 teaspoon fleur de sel 1/2 teaspoon freshly ground black pepper French bread for serving Instructions: Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color. Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they?re pink and just cooked through. Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 25568,"Turkey and Green cl Al Forno 2 poblano cl peppers 2 tablespoons butter 1 tablespoon olive oil 1 pound ground turkey (80/20 blend) 2 cups panko breadcrumbs 3/4 cup finely grated Parmigiano-Reggiano 1/4 cup olive oil 1/2 cup diced onion 2 teaspoons minced fresh garlic 3 tablespoons all-purpose flour 1 tablespoon cumin 1 tablespoon onion powder 1 teaspoon paprika Kosher salt and fresh cracked black pepper
Kosher salt and fresh cracked black pepper 1 cup low-sodium chicken stock 1 1/2 cups heavy cream 1 cup frozen corn, thawed 12 ounces penne rigate 1 tablespoon minced garlic 1 lime, zested 2 cups creme fraiche 4 ripe Roma tomatoes 1/4 bunch fresh flat-leaf parsley Instructions: Begin by charring the poblano cl peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers. Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the cumin, onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced cl peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes. Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes. Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined. Transfer to a 9-by-13-inch baking dish. In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes. For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 25569,"Cranberry-Walnut Crostata 2 cups flour 1/2 pound butter, cut into cubes and well chilled 1/4 cup finely granulated sugar 1/4 teaspoon Kosher salt 1/4 cup iced water 2 cups cranberries, washed and picked through 1/2 cup chopped walnuts 2 tablespoons superfine sugar 2 tablespoons dark brown sugar Confectioner's sugar for dusting Instructions: Preheat the oven to 450 degrees. To make the dough combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles a coarse meal. With the machine running, slowly add ice water just until dough forms. Cover and chill for 30 minutes. On a lightly floured surface, roll out dough into an 11-inch round. Transfer the dough to a baking sheet. In a bowl combine cranberries, walnuts, sugar and dark brown sugar and toss together. Place cranberry mixture in the tart shell, leaving a 1 1/2-inch border around the outside edge. Raise the borders of dough to enclose the sides of the tart, draping it over the fruit. Gently press the edge of the folded dough onto the baking sheet, being careful not to mash the fruit. Pinch the pleats that form from the draping. Bake the tart for 15 to 18 minutes or until the crust is golden brown and the berries are juicy. Cool the crostata on a rack for 10 minutes and dust with confectioner's sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25570,"Melon Tart with Muscat de Beaumes-de-Venise 1 small melon, such as cantaloupe or honeydew, peeled, seeded and sliced thin 2/3 cup Muscat de Beaumes-de-Venise, plus 2 tablespoons 8 tablespoons granulated sugar, in all 1 1/2 cups sifted flour 1/2 teaspoon salt 8 tablespoons chilled sweet butter, cut into bits 1 whole egg, plus 2 egg yolks 1/4 cup milk 1/2 cup apricot jam 1/2-2/3 cup pastry cream Mint for garnish Instructions: Arrange melon in a shallow dish. In a bowl combine Muscat de Beaumes-de-Venise and 5 tablespoons of the sugar. Pour over melon and chill for 24 hours. Drain. Prepare the pastry: In a bowl combine flour and 1 tablespoon of sugar with salt. Add butter and blend until mixture resembles coarse meal. In another bowl whisk together the egg and milk. Add flour mixture and stir until mixture forms a soft dough. Chill, covered, 2 hours. Pre-heat oven to 350 degrees. Roll out the dough into a 1/8-inch thick round on a floured surface. Place the dough onto a 10-inch tart pan with a removable bottom. Prick the pastry shell all over with a fork and cover with a sheet of buttered wax paper. Fill the shell with dried beans, and place in the pre-heated oven for 8 minutes. Remove the beans, prick again with a fork, and bake for another 10 minutes or so, or until the tart is golden brown. Remove and let cool. Prepare the apricot glaze: In a small, heavy saucepan, combing the apricot jam with 1 tablespoon of sugar and 2 tablespoons of Muscat de Beaumes-de-Venise. Bring to a boil and boil for 1 minute. Strain. To assemble: Brush a thin layer of the hot apricot glaze over the bottom of the tart shell. Then place a thin layer of pastry cream (you might have a bit left over). Arrange the melon slices over the pastry cream. Warm the remaining apricot glaze and brush over the melon slices. Let the tart rest for at least 15 minutes. Garnish the center of the tart with mint leaves. Include a mint leaf with each serving. If desired, serve a chilled glass of the melon marinade with the tart. ","[Muscat de Beaumes-de-Venise, Riesling, Gewrztraminer, Brachetto]" 25571,"Peking Duck One 5 to 6-pound whole duck Sea salt Freshly ground white pepper 6 tablespoons honey 4 tablespoons Chinese five-spice powder 2 tablespoons dark soy sauce 2 tablespoons brown sugar 1 tablespoon cornstarch 6 tablespoons hoisin sauce 6 tablespoons superfine sugar 2 tablespoons sesame oil 1 tablespoon dark soy sauce 1 package Chinese/Mandarin-style pancakes, to serve 3 scallions, sliced into long thin strips, for garnish 1 cucumber, cored and sliced into long thin strips, for garnish Instructions: For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook. In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge. Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce. For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 25572,"Chocolate Frosting 1/2 cup (1 stick) butter, at room temperature 3 cups powdered sugar 1/4 cup whole milk, at room temperature 1 teaspoon pure vanilla extract 1/3 cup semisweet chocolate chips, such as Ghirardelli Instructions: In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy. Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 25573,"Air Fryer Coconut Shrimp with Pineapple Salad 12 ounces large shrimp, peeled and deveined (tails intact) Kosher salt and freshly ground pepper 2 large eggs 1 cup unsweetened shredded coconut 1/2 cup panko 2 tablespoons extra-virgin olive oil, plus more for brushing 2 cups cubed pineapple 1 red bell pepper, cut into 1/2-inch pieces 1/2 small red onion, thinly sliced 2 tablespoons fresh lime juice 1 tablespoon Thai sweet chili sauce, plus more for dipping 2 ounces watercress, trimmed (about 4 loosely packed cups) Instructions: Line a baking sheet with parchment paper. Season the shrimp with 1/2 teaspoon salt and a few grinds of pepper. Beat the eggs in a large shallow bowl with a pinch of salt. Toss the coconut and panko together in another large shallow bowl. Dip the shrimp in the egg, letting the excess drip back into the bowl. Then, drop the shrimp in the coconut mixture and toss to coat, pressing with your fingers to adhere evenly. As you coat the shrimp, lay them on the baking sheet. Brush an air fryer rack with olive oil and preheat to 375? F. When the air fryer is ready, add half of the shrimp and cook, turning halfway through, until golden brown and cooked through, 6 minutes. Remove to a plate and repeat with the remaining shrimp. While the shrimp cook, combine the pineapple, bell pepper and red onion in a bowl. Drizzle with the olive oil, lime juice and sweet chili sauce; season with 1/2 teaspoon salt and a few grinds of pepper. Toss well. Before serving, add the watercress to the pineapple salad and toss. Serve the shrimp with the salad and more sweet chili sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25574,"Jelly Bean Egg Nest 1 Vanilla Cupcake, recipe follows Basic Glaze Icing, tinted purple, recipe follows 1 yellow twisted licorice Green Coconut Grass, recipe follows 10 jelly beans (5 peach, 5 pink) 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt Three 1 pound boxes confectioners' sugar 1 cup water 5 tablespoons light corn syrup 1 tablespoon pure vanilla extract Food coloring, as desired (see suggested colors below) 2 cups sweetened shredded coconut 1 to 2 teaspoons liquid green food coloring 1/2 to 1 teaspoon liquid yellow food coloring Instructions: Dip cupcake into the icing; let excess to drip back into bowl. Place cupcake on a rack over paper towels to catch any drips. Cut a length of the licorice, about 1 1/2 inches long, press the ends together to form a ring. Press ring into the icing to make a nest. Fill nest with coconut grass and place eggs in the nest. Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy. Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin. For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using. For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing. For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing. For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Place a mesh rack on top, if available. Put coconut in a shallow bowl. While tossing with a large spoon, add food coloring drop by drop until the desired color is reached. A little more green than yellow makes a pretty grass color. Add a few tablespoons water to moisten the mixture and help disperse the color evenly. If the color is too dark, add additional water, as needed, to dilute to the desired color. Drain the coconut in a sieve or strainer. Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 25575,"Healthy Peach Betty 4 ripe peaches, halved, pitted and cut into 4 wedges each 4 tablespoons (1/2 stick) unsalted butter, melted 4 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 4 slices walnut-raisin bread Pinch kosher salt Instructions: Preheat the oven to 350 degrees F. Put the peaches, 2 tablespoons of the butter, 2 tablespoons of the maple syrup and the vanilla in a 2-quart oval baking dish. Toss with a spatula to combine, then arrange the peaches cut side up. Put the bread and salt in the bowl of a food processor. Pulse until you have small crumbs (take care not to over-process or the crumbs can get gummy). Transfer to a medium bowl and mix with the remaining 2 tablespoons butter and 2 tablespoons maple syrup. Sprinkle the bread mixture evenly over the peaches. Bake until the peaches are very tender and the bread crumbs are golden-brown, 30 to 35 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25576,"Slow Cooker Bread - Crock Pot Bread Recipe 2 tablespoons unsalted butter, melted, plus more for the pan 1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)
Instructions: Butter a 6-by-3-inch round pan and set aside. Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 25577,"Frozen Vanilla Mousse (Schiumone) 2 egg whites 1/2 cup sugar 1 cup heavy whipping cream 2 teaspoons vanilla 1 cup almonds, toasted and chopped Instructions: Line six 3-inch muffin or custard cups with paper cupcake liners. In the top of a double boiler or a stainless steel mixing bowl set over a pot of simmering water (do not let the water touch the bottom of the bowl), whisk together the egg whites and sugar. Continue to whisk gently until the sugar is dissolved and the mixture is warm to the touch (test it with a clean finger). Remove from the heat and, with an electric mixer on medium-high speed, beat the mixture until white and fluffy and completely cool. In a medium bowl, combine the cream and vanilla and, with the same beaters, whip until soft peaks form. Fold the whipped cream into the beaten egg whites until completely incorporated, then fold in the almonds. Spoon the schiumone into the prepared cups and freeze for at least 3 hours. ","[Champagne, Prosecco, Moscato, Vinho Verde]" 25578,"Roasted Goose with Chestnut-Sweet Potato Stuffing and Gingered Plum Sauce 1 whole goose around 15 pounds, soaked overnight in a lightly salted brine liquid Canola oil Black pepper 1 teaspoon sesame oil 12 cloves garlic 1 tablespoon minced ginger 1 onion, 1/4-inch dice 1 large, peeled carrot, 1/4-inch dice 2 ribs celery, 1/4-inch dice Salt and black pepper, to taste 2 large sweet potatoes, oven roasted until al dente (80 percent), peeled and 1/2-inch dice 12 chestnuts, roasted and peeled and halved 1 cup sliced scallions, separated, save white part for the sauce 2 cups dehydrated plums (prunes), 1/4-inch dice 2 cups plum wine 2 cups Zinfandel 3 cups chicken stock 1 tablespoon naturally brewed soy sauce Instructions: Pre-heat the oven to 550 degrees with a roasting pan large enough to hold the bird. Pull bird out of brine and rinse extremely well. Pat dry and rub canola oil all over and inside the bird and season with black pepper. Place goose in the hot roasting pan in the oven. Let brown on top, about 20 to 30 minutes. Meanwhile, in a hot saute pan coated lightly with canola oil, add the sesame oil and saute the garlic cloves, ginger and onions until lightly brown then add the carrots and celery, about 5 minutes. Season with salt and pepper. In a large bowl, gently mix with the sweet potatoes, chestnuts and green scallions and check for seasoning. Pull the browned bird out of the oven and stuff with stuffing. Reduce oven to 325 degrees and cover with foil to prevent burning. Cook an additional 11/2 to 2 hours (depending on size of bird) or until juices run clear after puncturing between leg and breast. Let bird rest 10 minutes before slicing. Drain off fat in the roasting pan but leave at least 2 tablespoons of fat. Place roasting pan on a high burner and sautee white scallions, ginger and plums. Deglaze with both wines. Reduce by 80 percent then add stock. Reduce stock by 20 percent then add soy. Check for seasoning. PLATING: Take out the stuffing and mound it on a large oval platter. Slice bird and present on top of stuffing. Ladle sauce around the slices. BEVERAGE Chateau Pichon Lalande ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 25579,"Peach Texas Tea One 1-inch piece ginger, peeled 5 black tea bags 1/4 cup sugar 1 1/2 cups peach nectar 3/4 cup tequila 2 tablespoons lime juice Peach slices, for garnish Ice, for serving Instructions: Bring 3 cups water and the ginger to a boil in a medium pot. Add the tea bags, take the pot off the heat, and steep for 4 minutes. Remove the tea bags and stir in the sugar until dissolved. Cool; discard ginger. Put the tea, peach nectar, tequila and lime juice in a pitcher and stir to combine. Stir in the peach slices. Serve over ice. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 25580,"Fried Cheese-Stuffed Zucchini Blossoms 1 cup all-purpose flour 1 cup sparkling water 3/4 teaspoon kosher salt, plus extra for seasoning 1/3 cup (2 ounces) goat cheese, at room temperature 2 tablespoons (1 ounce) cream cheese, at room temperature 2 teaspoons heavy cream 1 tablespoon chopped fresh basil leaves 1 green onion, finely chopped Freshly ground black pepper 8 zucchini blossoms* see Cook's Note Vegetable oil, for frying Instructions: In a medium bowl, whisk together the flour, water and salt until smooth. Set aside. In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels. Season with salt and serve with your favorite marinara sauce or vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25581,"Porchetta Sandwiches 3 tablespoons extra-virgin olive oil, plus more for drizzling and brushing 3 tablespoons roughly chopped fresh sage 2 tablespoons roughly chopped fresh rosemary, plus sprigs for brushing 1 tablespoon fennel seeds, lightly crushed 5 cloves garlic, peeled, plus 1 head, sliced in half Kosher salt and freshly ground black pepper One 6 1/2-pound bone-in pork butt 1 new potato, sliced in half 2 red bell peppers, seeded and cut into eighths 1 yellow bell pepper, seeded and cut into eighths Baby arugula, for serving 1 loaf ciabatta, sliced in half lengthwise, then sliced into 5-inch pieces Cabernet Sauvignon Instructions: Preheat the oven to 325 degrees F.
Add the olive oil, sage, rosemary, fennel seeds, garlic cloves, 1 teaspoon salt and 2 teaspoons pepper to a mortar and pestle. Mash until a paste forms.
Use a sharp knife to butterfly the pork. Follow the seams to open it up. Rub the meat with the paste into the inside cut. Drizzle the top with olive oil and sprinkle with salt and pepper. Roll and tie the pork, using kitchen twine, to make a compact shape. Add the head of garlic and the potatoes, cut-side down, to the roasting pan. Drizzle lightly with olive oil, and then place the pork on top, fat-side up.
Place in the oven and roast until the skin is brown and the meat is extremely tender, about 5 hours. While it roasts, use a rosemary sprig to occasionally brush the meat with some additional olive oil while it cooks, every 40 minutes or so.
Remove from the oven and let rest for 20 minutes before slicing. Remove the kitchen twine before slicing into 1/2-inch pieces. Remove the garlic from the pan to cool.
Heat a grill to medium-high heat.
Drizzle the peppers with a bit of olive oil, salt and pepper. Grill until tender, flipping half way through, about 4 minutes per side.
Use the juice from the bottom of the roasting pan to brush the bread. Grill the bread until golden brown. Top the bread with sliced pork, grilled peppers, arugula and roasted garlic if desired. Slice into desired servings.
","[Cabernet Sauvignon, Pinot Noir, Chianti, Barbera]" 25582,"Garbanzo, Pineapple, Panela (or Piloncillo), and Canela Topping 1/2 pound dried garbanzos (chickpeas) 1 1/2 cups panela (cane sugar) or piloncillo 1 (4-inch) stick canela (cinnamon) 1 cup roughly chopped pineapple Serving suggestions: a topping for rice pudding, ice cream, or cake. Instructions: Soak the garbanzo beans in 2 quarts of water for 12 hours, then drain.
Add 2 quarts fresh water to the pot with the garbanzos. Bring to a boil and boil for 30 minutes. To another pot, add 2 quarts of water. Add the panela, canela, and pineapple, bring to a boil, and cook for 1 hour, stirring constantly.
Drain the beans when tender, and set aside to cool. When cool, remove each individual skin from each bean, this process can be time consuming.
While the panela combination is still hot, fold in the garbanzos. Serve hot on top of rice pudding, ice cream, or cake. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 25583,"Fried-Catfish Rolls Vegetable oil, for frying 1 to 2 jalapeno or serrano peppers, diced (remove seeds for less heat) 2 scallions, roughly chopped 1/2 cup mayonnaise 1 to 2 tablespoons pickling liquid, plus sliced pickles for garnish Kosher salt and freshly ground pepper 1/2 cup instant flour (such as Wondra) 1 pound catfish fillets, cut into 1/2-inch chunks 1 12-count package miniature potato buns (do not separate) 2 tablespoons unsalted butter, melted 1 large ripe tomato, thinly sliced 1 stalk celery, thinly sliced Instructions: Heat about 2 inches of oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees. Combine the jalapeno, scallions, mayonnaise and pickling liquid in a blender; puree until almost smooth. Season with salt and pepper. Place the flour in a bowl and season with salt and pepper. Dredge the catfish in the flour; shake off any excess in a strainer. Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute. Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool. Preheat the broiler. While the fish cools, divide the buns into four 3-roll rows (they'll look like hot dog buns). Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes. Toss the fried catfish with the spiced mayonnaise; divide among the buns. Garnish with tomato, pickles and celery. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 25584,"Caviar Plate Osetra caviar 3 eggs, hard boiled 1 lemon, cut into wedges 1 small red onion, small diced 1/4 cup chopped chives 1/4 cup creme fraiche 1/4 cup melted butter Blini (mini-crepes) Toast points Instructions: Place the caviar tin in a small bowl of ice, to keep cold. Peel eggs and separate the whites and yolks. Chop yolks and whites separately. Place caviar on a platter and surround with small bowls of chopped egg yolks and whites, lemon wedges, red onion, chives, creme fraiche, melted butter, blini, and toast points. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]" 25585,"Caramel Apples 2 cups sugar 6 tablespoons unsalted butter 1/4 teaspoon kosher salt 1/2 cup heavy cream, at room temperature 1 teaspoon pure vanilla extract Cooking spray 4 apples (the caramel will stick best to organic/unsprayed apples) Instructions: Combine the sugar, butter and salt in a medium saucepan and cook over medium heat, stirring occasionally, until dark amber, about 20 minutes. Remove the pan from the heat and carefully pour in the cream and vanilla (it will bubble up). Set the saucepan over low heat and continue cooking, whisking, until smooth and the bubbling subsides, 2 to 4 more minutes. Remove from the heat and pour into a large glass measuring cup or bowl so the caramel is about 2 inches deep. Set aside, stirring occasionally, until cooled slightly and thick enough to coat a spoon, 12 to 15 minutes. Line a rimmed baking sheet with parchment paper and coat with cooking spray. Insert a wooden stick into the center of each apple, about one-third of the way down. Holding an apple by the stick, dip it into the caramel and roll around to cover. Gently twirl the apple over the measuring cup, letting the excess caramel drip off, then turn it upside down and hold about 30 seconds to help set the caramel; place on the prepared baking sheet. Repeat with the remaining apples. Let set 15 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 25586,"Grandma Alma's Chicken and Dumplings 1 (3 pound) broiler-fryer chicken, with skin removed and cut up 6 plus 1-1/4 cups water 1 tablespoon salt 1 teaspoon pepper 1 cup milk 2 tablespoons of oleo (butter or margarine) 1 cup flour,sifted 6 cups chicken broth (from cooking the chicken) 1 cup water Black pepper, to taste Salt, to taste 6 teaspoons baking powder 3 cups flour, sifted 3 tablespoons of chicken fat 1 cup milk Salt, to taste 1 cup self-rising flour or all-purpose flour 1/3 cup yellow cornmeal 1/2 teaspoon salt 1/4 teaspoon pepper 1 jar sliced dill pickles (hamburger pickles) 4 cups vegetable or canola oil, to fry 1 cup buttermilk Salt, to taste Instructions: Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve. Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve.
Yield: 2 to 4 servings as a side. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 25587,"Strawberry-Cherry Lemon Limeade 4 pints strawberries, hulled and halved 4 cups sugar, plus more if desired 3 cups lemon juice
1 cup lime juice
2 jars maraschino cherries with their juice
Instructions: Blend the strawberries with 2 cups of the sugar and 2 cups water in a blender. To a large vessel, add the remaining 2 cups sugar and 5 1/2 quarts (22 cups) water and mix to dissolve the sugar. Add the lemon juice, lime juice, strawberry puree and cherries with their juice and mix; add more sugar if desired. Chill thoroughly. To serve: Fill glasses with ice and top up with the strawberry-cherry lemon limeade. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 25588,"Argentinean Corn Empanadas 1 tablespoon corn oil 1 medium yellow onion, peeled and sliced 1 cup frozen corn 1/4 cup roasted red peppers, thinly sliced Pinch sugar Salt and freshly ground black pepper 1/2 cup shredded Mozzarella cheese 1/4 cup heavy whipping cream 1 package 5-inch frozen empanada shells Cooking spray 1 egg 1 tablespoon water Instructions: Preheat oven to 375 degrees F. Heat 1 tablespoon corn oil in a medium skillet over medium-high heat. Saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the corn is fully cooked. Season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let cool. On a cutting board, place 6 empanada shells side by side. Place a spoonful of the corn-cheese filling on 1 side of the circle. Moisten the tip of your finger with a small amount of water and moisten the edges of the circle with your finger. Fold the dough over the filling to make a half-circle. Press the edges with a fork to seal. Spray a baking sheet with cooking spray. Place the empanadas on prepared baking sheet. In a small bowl, whisk together the egg and water to make egg wash. Brush the top of the empanadas with the egg wash and bake for 20 minutes or until top is browned. Let cool and serve. ","[Malbec, Torronts, Vermentino, Sauvignon Blanc]" 25589,"Grilled Cioppino with Fire-Roasted Tomato and Vegetable Puree Oil, for greasing 5 lemons, 3 halved and 2 quartered 2 cups dry California white wine
1/2 cup extra-virgin olive oil
2 tablespoons capers, roughly chopped
2 teaspoons kosher salt
1 teaspoon cl flakes
1 teaspoon freshly ground black pepper
8 cloves garlic, roughly chopped
Two 2-pound Dungeness crabs 8 large sea scallops, cleaned with muscles removed
6 jumbo shrimp (U4-count), head and tail on
1 pound boneless, skinless halibut fillet
8 Roma tomatoes, tops trimmed and halved 2 large red bell peppers, cheeks removed, seeded and ribs removed
1 large bulb fennel, trimmed and quartered, fronds reserved for garnish
1 large sweet onion, cut into 1-inch rings
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper 1/2 teaspoon fennel seeds
1/4 teaspoon cl flakes
1 bulb garlic
1/2 cup chopped fresh basil 2 tablespoons ouzo
Instructions: For the cioppino: Preheat the grill to medium-high heat. Wipe down the grates with an oil-blotted towel to clean and create a nonstick surface. Squeeze the lemon halves (catching the seeds and discarding) into a large bowl, then add the lemon halves to the bowl as well. Add the wine, olive oil, capers, salt, cl flakes, peppers and garlic. Whisk to combine and set aside. Clean and cut the crabs: remove the hard shell, cut off the tail and discard the gills, then cut the halves into pieces so each piece has 2 to 3 legs. Place the crabs, scallops, shrimp and halibut in the marinade and gently toss to coat. Cover and refrigerate for 1 hour, giving it a stir after 30 minutes. For the puree: Place the tomatoes, bell peppers, fennel and onions in a large gratin dish, and then drizzle with three tablespoons of the olive oil, 2 teaspoons salt and 1/2 teaspoon pepper. Add the fennel seeds and cl flakes and toss to coat everything evenly. Cut the top off of the bulb of garlic to expose the cloves. Place the garlic on a large piece of foil and drizzle with the remaining 1 tablespoon olive oil and sprinkle with a pinch each salt and pepper. Wrap up the foil into a tight pouch. Place the vegetables on the grill and the garlic pouch in the corner of the grill over indirect heat. Grill the vegetables on both sides until tender and charred around the edges, 8 to 10 minutes. Remove the vegetables and set aside. Roast the garlic over direct heat until medium brown and paste-like, 20 to 25 minutes. Remove from the grill, cool enough to handle, then squeeze out the garlic paste from the bulb and set aside. Working in batches, add the vegetables and garlic paste to the bowl of a food processor and pulse until sauce-like in appearance and consistency. Transfer to a large saute pan set over medium heat. Stir and simmer until the sauce slightly thickens, 7 to 8 minutes. Add half of the basil and the ouzo, then remove from the heat and set aside. Grill the crab for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes. Grill the shrimp for 3 to 4 minutes then flip and cook for 2 to 3 minutes more. Finally add the halibut and scallops to the grill; cook for 2 to 3 minutes on the first side then turn over and cook for 2 to 3 more minutes. Remove all the seafood from the grill to a platter. Serve the seafood family-style with the sauce generously ladled on top. Garnish with the remaining basil, the quartered lemons and the reserved fennel fronds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 25590,"Pumpkin Cheesecake with Rum Raisin Eggnog and Huckleberries 1 small pumpkin (about 2 pounds) 16 ounces cream cheese
One 14-ounce can sweetened condensed milk 1/4 cup fresh lemon juice
2 teaspoons vanilla extract
2 teaspoons pumpkin spice
4 cups milk 5 whole cloves
1 teaspoon ground cinnamon
2 1/2 teaspoons vanilla extract
12 large egg yolks
1 1/2 cups sugar
4 cups heavy cream
1/2 teaspoon ground nutmeg
1 cup dark raisins
2 1/2 cups light rum
1 1/2 cups graham cracker crumbs (from about 9 whole graham crackers) 1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon, optional
Pinch of salt
7 tablespoons unsalted butter, melted
1 1/2 cups huckleberries or blueberries (fresh or frozen) 2 tablespoons sugar Instructions: For the cheesecake: Preheat the oven to 375 degrees F. Cut the pumpkin in half, remove the seeds and place cut-side down on a baking sheet lined with parchment paper. Roast until the pulp is soft, about 1 hour. Let cool and scoop out the pulp. Using a stand mixer with the paddle attachment, paddle the cream cheese until soft. Add one cup of the pumpkin pulp and mix together thoroughly. Reserve the remaining pumpkin pulp for another use. Drizzle in the condensed milk, then the lemon, vanilla and spices. Transfer to an airtight container and refrigerate for at least 30 minutes. For the rum raisin eggnog: Combine the milk, cloves, cinnamon and 1/2 teaspoon vanilla in a saucepan and heat over the lowest setting for 5 minutes. Slowly bring the milk mixture to a boil. In a large bowl, combine the egg yolks and sugar. Whisk together until fluffy. Slowly whisk the hot milk mixture into the eggs. Pour the mixture into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 minutes. Do not allow the mixture to boil. Strain to remove the cloves, and let cool. Stir in the cream, the remaining 2 teaspoon vanilla, and the nutmeg. Refrigerate for 30 minutes. While the mixture cools, soak the raisins in the rum. For the graham cracker crumble: Lower the oven to 325 degrees F. Stir the graham cracker crumbs, brown sugar, cinnamon if using, and salt together in a large bowl. Add the melted butter and stir with a fork. Spread on a rimmed baking sheet and bake until just starting to brown, 10 to 15 minutes. Reserve. For the huckleberries: Combine the huckleberries and sugar in a small saucepan. Bring to a simmer and cook until thick and syrupy, about 10 minutes. Reserve. To assemble: Transfer the cheesecake to a piping bag with a large round tip. Transfer the milk mixture to a stand mixer with the whisk attachment and whip to soft peaks. Strain the raisins and then fold them into the whipped mixture. Pipe the cheesecake onto each plate. Add 3 spoonfuls of the rum raisin eggnog to each plate, and then sprinkle with the graham cracker crumble and drizzle with the huckleberries. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 25591,"Lucky New Year Crostini 24 frozen mini waffles, such as Eggo Minis Homestyle Waffles 2 tablespoons unsalted butter, melted
One 8-ounce container mascarpone
1 tablespoon honey, plus additional for drizzling Pinch kosher salt
Zest of 1 orange
1/3 cup pomegranate seeds
3 tablespoons thinly sliced fresh mint
Instructions: Preheat the oven to 400 degrees F. Separate the mini waffles into individual pieces and place on a sheet tray. Brush both sides with the melted butter. Toast in the oven, flipping halfway through, until crispy on the outside but still slightly soft on the inside, 5 to 7 minutes. Combine the mascarpone, honey, salt and orange zest in a medium bowl and mix until well blended. Spread the mixture on each toasted mini waffle with a butter knife or offset spatula. Garnish each with a sprinkle of pomegranate seeds, fresh mint and a drizzle of honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 25592,"Chocolate Mascarpone Pound Cake with Coffee Meringue Icing Vegetable oil cooking spray 2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 cup mascarpone cheese, at room temperature
1/4 cup vegetable oil 1 teaspoon vanilla extract
2 egg whites 1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 cup coffee, cooled Instructions: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a nonstick 9-by-5-inch loaf pan with vegetable oil cooking spray. Set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until smooth. Gradually add the flour mixture and mix until just incorporated. Reduce the mixer speed to low and add the mascarpone, vegetable oil and vanilla. Mix until incorporated. Transfer the batter to the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 70 to 75 minutes. Cool in the pan for 30 minutes. Remove the cake from the pan and cool completely on a wire rack, about 2 hours. For the icing: In a large bowl, using a high-powered hand mixer on medium speed, beat the egg whites until foamy. Add the cream of tartar and beat until the mixture forms soft peaks. Gradually beat in the sugar. With the mixer running on low speed, slowly pour the coffee into the egg white mixture. Increase the speed to high and beat until smooth and thick, 3 to 4 minutes. Place the icing in a serving bowl. Cut the pound cake into thin slices and serve with a dollop of icing. ","[Pinot Noir, Barbera, Dolcetto, Tempranillo]

" 25593,"Four Cheese and Spinach Lasagna Kosher salt and freshly ground black pepper 12 dry lasagna noodles (not no-boil) 1/4 cup extra-virgin olive oil 2 cloves garlic, minced One 10-ounce box frozen spinach, thawed 1 pound cottage cheese (about 1 3/4 cups) 4 ounces fresh goat cheese, softened 3/4 cup freshly grated Parmesan, Pecorino Romano, or a combination 1 pound pre-shredded mozzarella, (about 4 cups) Finely grated zest of 1 lemon 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon cayenne 1 large egg, beaten 4 cups Tomato Sauce, recipe follows, or your favorite jarred 1/4 cup extra-virgin olive oil 4 large cloves garlic, smashed Two 28-ounce cans whole peeled tomatoes, with juices (about 7 cups) 1 teaspoon kosher salt 2/3 cup packed basil leaves Freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Bring a large pot of water to a boil over high heat and salt it generously. Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain. Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool. Mix the cottage cheese, goat cheese, Parmesan/Pecorino, 2 cups of the mozzarella cheese, lemon zest, nutmeg, cayenne, and cooled spinach in a bowl. Season with salt and pepper, to taste. Stir in the egg. Cover the bottom of a 9- by 13-inch casserole with a thin layer of Tomato Sauce. Cover with 3 of the noodles placed side-to-side, but not overlapping. Top with a 1/4 of the cheese mixture and about a half cup of Tomato Sauce. Season lightly with salt and pepper. Repeat to make 2 more layers. Cover lasagna layers with remaining noodles, dollop remaining cheese mixture on top. Drizzle with remaining Tomato Sauce, then scatter the remaining 2 cups mozzarella on top. Bake, uncovered, until the lasagna is hot and bubbly, about 40 to 45 minutes. Let lasagna stand for 10 minutes before serving. Put the olive oil and garlic in a saucepan and cook until fragrant, 2 minutes. Add tomatoes and salt. Break up the tomatoes into small chunks with a wooden spoon and bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 to 40 minutes. While sauce cooks, tear basil leaves into small pieces. Remove the sauce from the heat, stir in the basil, and adjust seasoning with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 25594,"Whole30 Hot Apple Cereal 6 Honeycrisp apples (about 1 1/2 pounds) 1 cup canned coconut milk 2/3 cup roasted cashews, plus more for serving, optional 2 tablespoons ground flaxseed 2 teaspoons ground cinnamon, plus more for serving 1/2 cup raisins, plus more for serving, optional Instructions: Cut off the sides/cheeks from 1 apple and slice; reserve. Set aside 1/4 cup of the coconut milk. Peel and core the remaining 5 apples and cut into 1-inch chunks. Add the apple chunks, remaining 3/4 cup coconut milk and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the apples are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the apples, making sure to leave some chunks for texture.
Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and raisins into the mashed apple mixture and stir until well combined.
Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with apple slices, crushed cashews if using, raisins if using and a sprinkle of cinnamon.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 25595,"Shrimp with Green Sauce 6 tablespoons extra-virgin olive oil, plus more for drizzling 5 cloves garlic, finely chopped 2 tablespoons brandy 1/2 cup dry white wine 1 cup chopped fresh parsley Kosher salt and freshly ground pepper 18 large shrimp, peeled and deveined, tails intact Warm baguette slices, for serving Instructions: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the garlic and cook until it softens slightly, about 1 minute. Add the brandy and swirl the pan until the alcohol evaporates. Add the wine and 1/4 cup water and cook to reduce slightly, 3 to 4 minutes. Stir in the parsley, 1/2 teaspoon salt, and pepper to taste. Transfer the mixture to a blender with 2 tablespoons olive oil and puree until smooth. Cover and set aside. When ready to serve, heat the remaining 2 tablespoons olive oil in a skillet over high heat. Add the shrimp; cook until just pink, 1 to 2 minutes. Add the green sauce, season with salt and pepper, and warm through. Drizzle with olive oil or water to loosen the sauce. Serve with bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 25596,"Queen Mother's Cake 6 ounces (scant 1 1/2-cups) blanched or unblanched almonds 6 ounces unsalted butter, plus extra for pan Fine dry bread crumbs 6 ounces semisweet chocolate, cut into small pieces 3/4 cup granulated sugar 6 eggs, separated 1/8 teaspoon salt 1 teaspoon lemon juice Icing, recipe follows Instructions: ; ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 25597,"Toffee Pecan Cookies 1 1/2 sticks (12 tablespoons) unsalted butter 1 cup granulated sugar 3/4 cup brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt, plus more for garnish
1 cup butterscotch chips
1 cup pecans, chopped
Instructions: Preheat the oven to 350 degrees F. Place the butter in a small saute pan and place over medium heat. Completely melt the butter, then cook until the butter is brown and smells nutty, an additional 3 to 4 minutes. Take off the heat and allow to cool. Place the granulated sugar and brown sugar in the bowl of a stand mixer. Pour in the cooled butter and beat on low to medium speed until smooth and fluffy, 3 to 4 minutes. Add the vanilla extract and eggs and continue to beat on low until the mixture is combined. Combine the flour, baking soda and salt in a separate bowl and slowly incorporate into the batter a little at a time. Beat until smooth. Fold in the butterscotch chips and pecans. Line 2 baking sheets with parchment. Using a 1-ounce scoop or a tablespoon measure, portion out the cookie dough, leaving 2 inches between each cookie. Sprinkle the cookies with salt and bake until golden brown, 10 to 12 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 25598,"Seared Duck Breast One 4-ounce Pekin duck breast (see Cook's Note) Salt and freshly ground black pepper Grapeseed or vegetable oil, for frying
2 tablespoons unsalted butter 3 sprigs fresh thyme
2 cloves garlic Instructions: With a sharp knife, score the fat of the duck breast in a crisscross pattern, being careful to not cut into the meat. Season the duck with salt and pepper. Warm a cast-iron or heavy-bottomed pan over medium-low heat and add enough oil to just coat the bottom of the pan. Place the duck breast fat-side down in the skillet to render off the fat, about 8 minutes. Once the fat has rendered out and the skin is golden brown and crisp, turn the duck breast over and add the butter, thyme and garlic. Turn up the heat to medium-high and, once the butter is foamy, begin basting the duck breast using a spoon. Continue basting until the duck breast reaches medium rare and measures 135 to 140 degrees F. on an instant-read thermometer, 2 to 3 minutes. Remove from the pan and let rest for 3 to 4 minutes before slicing. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 25599,"Pot Roast 3 pounds beef chuck roast Kosher salt and black pepper 3 tablespoons vegetable oil
2 large yellow onions, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/4 cup tomato paste
1 cup Merlot or other dry red wine 8 cups veal broth
3 ounces unsalted butter 3 ounces flour
3 pounds russet potatoes, peeled and cut into 8 pieces 1 cup sour cream
1 stick unsalted butter Kosher salt White pepper 1 1/2 pounds green beans, ends snipped 24 pieces carrot, batonnet cut
1/4 cup grapeseed oil
Kosher salt and black pepper Chopped fresh parsley, for garnish, optional Instructions: For the pot roast: Preheat the oven to 350 degrees F. Sprinkle the chuck roast with 3 teaspoons kosher salt and 1 teaspoon black pepper. Heat the vegetable oil over high heat in a rondeau or large Dutch oven until it begins to shimmer. Sear the beef on all sides to a deep brown, about 3 minutes per side; remove to a plate. Add the onions to the pan and reduce the heat to medium. Cook until caramelized, 6 to 8 minutes. Add the carrots and celery, and cook for 5 minutes. Stir in the tomato paste; cook 1 to 2 minutes more. Deglaze the pan with the red wine and cook until reduced by half, 6 to 8 minutes. Put the roast and any accumulated juices back in the pan. Add veal broth to cover by two-thirds. Bring to a simmer, then cover with a lid. Transfer to the oven and cook until the roast registers an internal temperature of 190 degrees F, 1 1/2 to 2 hours. Baste every 20 minutes during cooking, and turn the beef over in the broth periodically. Remove the roast to a cutting board and let rest for 10 minutes. Meanwhile, skim the broth of fat and bring to a simmer on the stovetop. Melt the butter in a saute pan and stir in the flour to make a roux. Whisk the roux into the simmering broth; cook for 15 minutes. Slice the beef against the grain. Put the slices in the sauce, and hold. For the mashed potatoes: Place the potatoes in a tall pot; add cold water to cover. Bring to a boil over high heat and cook until the potatoes are tender, about 20 minutes. Strain the potatoes and allow them to sit for 2 to 3 minutes to dry out a bit. Wipe the pot dry. Run the potatoes through a ricer into the pot. Add the sour cream and butter, and mix well. Season with salt and white pepper. For the green beans and carrots: Preheat the oven to 450 degrees F. Bring 1 gallon water to a boil and season with 2 ounces kosher salt. Set up an ice bath for shocking the green beans. Add one-third of the green beans to the boiling water; cook until al dente, 2 to 3 minutes. With a slotted spoon, transfer the beans to the ice bath to stop cooking. Dry the beans well on paper towels. Repeat two more times, until all the green beans are blanched. In a bowl, toss the carrots with 2 tablespoons of the grapeseed oil, and season with salt and pepper. Spread the carrots on a baking sheet, transfer to the oven, and cook until tender and browned, about 15 minutes. In a large skillet heat the remaining 2 tablespoons grapeseed oil over medium heat. Add the blanched green beans and roasted carrots, and saute for 11 to 12 minutes. Season with salt and pepper. To plate: Divide the mashed potatoes between 6 large pasta bowls. Arrange the green beans on top of the potatoes, then arrange the beef slices on top of the beans. Ladle some of the sauce over the beef. Garnish with chopped parsley if desired. Serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 25600,"Pumpkin Roll Cake Butter, for greasing pan 2/3 cup all-purpose flour, plus more for flouring pan 2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup granulated sugar
3 large eggs
1/2 cup pumpkin puree
1/2 cup confectioners' sugar
1 cup confectioners' sugar Two 3-ounce packages cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
Confectioners' sugar, for dusting Instructions: For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper. In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt. In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes. Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours. For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy. Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 25601,"The Ultimate Roast Chicken 1 (5 1/2 pound) free-range chicken 1/2 bunch each fresh oregano, thyme, and parsley 1/4 pound unsalted butter, softened Kosher salt and freshly ground black pepper 1 orange, halved 1/2 head garlic 1 medium white onion, halved, plus 1 onion 6 strips smoked bacon 2 tablespoons all-purpose flour 1 1/2 cups chicken broth 1/4 cup dry sherry Instructions: Preheat oven to 425 degrees F. Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes. Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper. To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat. Difficulty: Easy Serving suggestion: roast potatoes, watercress and gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 25602,"Hemingway Cocktail 3 ruby red grapefruit, plus 4 grapefruit slices 6 ounces vodka Simple syrup, recipe follows Sugar 1 cup water 1 cup sugar Instructions: Juice the grapefruits and divide the juice among 4 glasses. Add 1 1/2 ounces of vodka to each glass. Add desired amount of simple syrup to sweeten the drink. Stir well. Dip the grapefruit slices in sugar, to coat. Place 1 sugar dipped grapefruit slice on the rim of each glass. Combine the water and sugar in a saucepan over medium heat. Bring the water just to a boil and boil until the sugar dissolves, but the mixture does not get any color. Remove from the heat and let cool. Store in the refrigerator for up to 1 month. ","[Ros, Sauvignon Blanc, Pinot Grigio, Prosecco]" 25603,"Scallops with Bacon and Scallions 5 slices bacon Salt and black pepper 18 sea scallops 2 tablespoons extra-virgin olive oil or vegetable oil, 2 turns of the pan 4 scallions chopped Crab dip, store bought Asparagus spears, blanched 1 crusty baguette, sliced at bakery counter Instructions: Crisp bacon in frying pan, under broiler or in microwave, whichever you prefer. Work on the dip while bacon cooks. When bacon is crisp, drain and chop. Set aside. Preheat a nonstick pan over high heat for scallops. Season scallops with salt and pepper. To very hot skillet, add 1 tablespoon oil, 1 turn of the pan, then place 9 scallops in the pan, an inch apart. Sear scallops 2 minutes on each side or until caramelized and opaque. Transfer to a platter and cover loosely with foil. Repeat with remaining scallops. To serve, top scallops with chopped bacon bits and scallions by scattering them evenly over the plattered scallops. Place party picks in a shot glass or small dish and set them on/near platter. Place the crab dip on a large serving platter or board and surround with asparagus spears and sliced baguette, for dipping and spreading. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only.

recipe: Grilled Steak with Roasted Garlic and Rosemary

• 1.5 lbs flank steak
• 4 cloves garlic, minced
• " 25604,"Waffle Fry Nachos with Chili 1 20-ounce bag sweet potato waffle fries 1 tablespoon ancho cl powder 1 teaspoon ground cumin 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1 tablespoon extra-virgin olive oil 8 ounces ground beef 8 ounces ground pork 1 small onion, finely chopped 2 cloves garlic, finely chopped Kosher salt 1/2 cup lager 1 15-ounce can fire-roasted diced tomatoes 1 1/2 cups shredded cheddar cheese 1 1/2 cups shredded pepper jack cheese Sour cream, chopped red bell pepper, sliced scallions and sliced black olives, for topping Instructions: Preheat the oven to 425? F. Spread the waffle fries on a parchment-lined baking sheet. Combine the cl powder, cumin, paprika and cayenne in a small bowl. Sprinkle 1 teaspoon of the spice mixture on the waffle fries; reserve the rest. Bake the fries, tossing halfway through, until the edges are browned, about 25 minutes. Meanwhile, make the chili: Heat a large skillet over medium-high heat; add the olive oil. Add the beef and pork and cook, breaking up the meat with a wooden spoon, until lightly browned, about 4 minutes. Reduce the heat to medium, add the onion and garlic and cook until softened, 3 minutes. Sprinkle with the remaining spice mixture and season with salt; stir to coat. Add the beer and cook until almost dry, 1 minute. Add the tomatoes and adjust the heat to maintain a simmer. Cook, stirring occasionally, until thickened, 15 minutes. Push the fries into the center of the pan or transfer to a 9-by-13-inch baking dish. Layer with half of the cheeses, the chili and the remaining cheese. Bake until melted, 5 minutes. Top with sour cream, bell pepper, scallions and olives. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 25605,"Southern Peach Mint Julep 8 to 10 fresh mint leaves 1/2 peach, sliced, or 4 slices frozen peaches, thawed 2 ounces sweet tea vodka
1 ounce bourbon 6 ounces club soda
Instructions: Divide the mint leaves and peach slices between two Collins glasses and muddle them together. Fill each glass with ice, 1 ounce of the vodka, 1/2 ounce of the bourbon and 3 ounces of the club soda. Stir until cold. ","[Chardonnay, Sauvignon Blanc, Ros]" 25606,"Indian Omelet 6 eggs 3/4 cup finely minced red onion 1 serrano cl, minced, seeds removed if you don't want it spicy 2 tablespoons minced fresh cilantro leaves 3/4 teaspoon turmeric 3/4 teaspoon paprika Kosher salt and freshly ground black pepper 2 tablespoon canola oil Instructions: I thought that this was the only way to make an omelet until I had the French and American kinds. It's funny; we like ours thin and lightly browned, whereas the classic American version is fluffy and pale yellow. This almost reminds me of a Spanish frittata; you can eat a quarter of it with a small salad and it makes a satisfying light lunch. My mum usually makes this for lunch when she's got a heavy dinner planned. It's one of my dad's favorites! This is also apparently one of those things that you can get at the train stations in India: jump onto the platform, grab a hot \railway omelet\ and speed walk to work where you can nosh away in peace. Bliss! Grab a bowl. Crack the eggs into the bowl and beat until lathery, about 1 minute. Whisk in the onion, cl, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of black pepper. Grab a 12-inch nonstick skillet. Add the oil and warm over medium-high heat until mildly shimmering but not smoking. Have a spatula/spoonula at the ready. Pour egg mixture into the pan. Grab the spatula/spoonula and, in small circular motions, distribute the onions, cl, and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Cover and cook for 2 1/2 minutes. Grab a plate that's as big as your pan. Pull off the lid and look at your omelet. It might still look a little runny, but it shouldn't be super runny. If it is, then cover and cook 1 more minute. Slide the omelet, cooked side down, onto your plate. Then, holding the plate from underneath, put your pan over your plate, and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute. Slide onto serving plate, cut into 4, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 25607,"Shrimp Sheet Pan Pita 4 pita breads, halved 8 ounces asparagus, trimmed and cut into 1-inch pieces
4 ounces cremini mushrooms, quartered
1 medium yellow squash, halved lengthwise and cut into 1-inch pieces
1 small red onion, sliced
1/4 cup olive oil
2 tablespoons Italian seasoning blend
Kosher salt and freshly ground black pepper
1 1/2 pounds colossal shrimp (U15), peeled and deveined
2 lemons, zested and halved
1 cup Greek yogurt
2 teaspoons chopped fresh dill, plus more for garnish
2 Roma tomatoes, sliced
1 head green leaf or Bibb lettuce, leaves torn
1 cup sliced mixed olives
4 ounces feta, crumbled
Instructions: Preheat the oven to 425 degrees F. Wrap the pita bread in foil and set aside. Add the asparagus, mushrooms, squash and onion to a sheet pan and toss with 2 tablespoons of the olive oil, 1 1/2 tablespoons of the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan. Toss the shrimp with the remaining olive oil and Italian seasoning blend and a pinch of salt and pepper. Add to the other side of the pan. Put the foil-wrapped pita in the oven with the sheet pan. Bake, tossing the shrimp and vegetables halfway through, until the shrimp are just cooked and the vegetables are lightly roasted and starting to turn golden, 12 to 15 minutes. Squeeze over the juice of one of the lemons. Mix together the yogurt, dill, lemon zest and the juice of the second lemon in a small bowl. Season with salt and pepper. Lay out the sheet pan with the shrimp and vegetables alongside a plate with the sliced tomatoes and lettuce, warm pita halves and yogurt mixture. Put the olives and feta into separate bowls and have everyone fill their own pita with the different elements. Garnish with additional dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 25608,"Oregano Flavored Oaxaca Cheese 1/2 cup olive oil 1 tablespoon dried crumbled Mexican oregano 1 teaspoon chipotle powder 5 cloves garlic One 10-ounce round disk Oaxaca cheese 2 bolillo rolls, sliced Instructions: In a small mixing bowl, whisk together the olive oil, oregano, chipotle powder and garlic until well combined.
Meanwhile, carve out about a 1-inch-deep hole in the center of the cheese to form a bowl. Place the cheese in a glass bowl and pour the olive oil mixture inside the cavity and all over the cheese, including the sides. Let stand for 1 hour at room temperature. Serve alongside sliced bolillo rolls. ","[Rioja, Tempranillo, Garnacha, Barbera]" 25609,"Chorizo and Cheese Bread 1/2 pound homemade chorizo 46 green onions, chopped 1 tablespoon tomato paste 1 tomato, seeded and diced 1 teaspoon dried Mexican oregano 2 Chipotle chiles pickled, chopped Coarse salt and freshly ground pepper 1 small loaf of French bread Grated Cotija and Manchego cheese, about 1/2 pound Instructions: In a dry heavy skillet, fry the chorizo until browned. Drain off any fat and add the tomato paste and fry with chorizo briefly. Add the green onions, oregano, tomato, cl, and salt and pepper. Cook 2 to 3 minutes longer. Spread the chorizo mixture on a split loaf of French bread. Sprinkle generously with Cotija and Manchego cheeses. Place under a broiler and broil until the cheese is melted and bubbly and serve with tomatillo salsa. ","[Rioja, Tempranillo, Garnacha, Barbera]" 25610,"Linzer Thumbprints 2 cups all-purpose flour (see Cook\u2019s Note) 1/2 cup natural (unblanched) almond flour 1/4 teaspoon fine salt 2 sticks (1 cup) unsalted butter 3/4 cup granulated sugar 1 large egg, at room temperature 1/2 teaspoon almond extract 1/3 cup confectioners\u2019 sugar 1/3 cup seedless raspberry jam Instructions: