1 red bell pepper, seeded and chopped
1 tablespoon Italian seasoning
1 pint cherry tomatoes
1/2 teaspoon red cl flakes
1/4 cup loosely packed chopped fresh basil Instructions: For the steak: Prepare a grill for medium-high heat. Season the steak generously on all sides with salt, pepper and either olive oil or canola oil. Add the steak to the grill and cook until it releases from the grill, about 5 minutes. Flip and cook until desired doneness, another 3 to 4 minutes for 120 to 125 degrees F. Remove to a plate, sprinkle evenly with the Parmesan and cover loosely with aluminum foil. Rest for 10 minutes before slicing. For the topping: In a large pan on medium heat, add 2 tablespoons olive oil and the bacon. Cook, stirring, until the bacon is crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the mushrooms to the pan and cook until wilted and tender, 3 to 5 minutes. Season the mushrooms with salt and pepper, remove with a slotted spoon to a large bowl and add the reserved bacon to the bowl. If more oil is needed in the pan, add a tablespoon, then add the onions. Cook, without stirring, until the onions begin to char. Stir the onions and continue to cook until tender, 5 to 8 minutes. Remove to the bowl. Add a little oil to the pan, then add the bell peppers and Italian seasoning and stir to combine. Cook until slightly tender, 3 to 5 minutes, then remove to the bowl. Add the tomatoes and red cl flakes to the pan and cook until the tomatoes begin to burst, 5 to 8 minutes. Transfer to the bowl as well. Toss the mixture together with the basil and serve on top of the sliced steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26249,"Shrimp Pizza 1/2 cup sherry vinegar 2 ounces Dijon mustard 1 tablespoon chopped garlic
1 tablespoon chopped shallots
1 tablespoon thyme leaves, finely chopped
Juice of 2 lemons
6 ounces extra-virgin olive oil
1/2 cup extra-virgin olive oil 20 cloves garlic, sliced thinly using a mandoline Eight U15 wild shrimp, peeled and deveined Extra-virgin olive oil, for drizzling Chopped fresh oregano, for sprinkling
One 250-gram pizza dough ball, stretched and ready for toppings (make or buy; I highly recommend using a Neapolitan recipe with 00 flour) 1 cup escarole
1/2 cup Manchego, grated
1/2 cup cubes fresh mozzarella
1 tablespoon capers
1 ounce Pecorino-Romano, grated
Dash crushed red pepper
Dash sea salt
Instructions: For the vinaigrette: Whisk together the vinegar, Dijon, garlic, shallots, thyme and lemon juice in a bowl. Pour in the oil slowly, whisking until emulsified. Reserve. For the garlic confit: Heat olive oil in a saucepan, then pour over garlic in a bowl and allow to cool. Reserve. For the pizza: Preheat the oven with a pizza stone in it to 500 degrees F. Split shrimp in half lengthwise, then coat with a little olive oil and fresh oregano and set aside. Place dough on a work surface. Spread escarole over the dough, then add Manchego and mozzarella. Place shrimp on the pie, leaving room so that they will not be overcrowded. Transfer the pizza to a peel, then transfer to the pizza stone. Bake until the pizza and shrimp look cooked, 10 to 15 minutes. Garnish pizza with capers, 1 tablespoon garlic confit, 2 ounces vinaigrette, Pecorino, crushed red pepper and sea salt. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 26250,"Salad of Mesclun Greens with Dried Cranberries, Mascarpone Dumplings and Champagne Vinaigrette 1/2 cup goat cheese 1/2 cup mascarpone cheese 1/4 cup chopped chives 4 cups cleaned loosely packed greens (such as romaine, red and green leaf lettuce, radicchio, frissee) 4 cups cleaned loosely packed greens (such as romaine, red and green leaf lettuce, radicchio, frissee)
1/2 cup sun-dried cranberries 1 cup cherry or grape tomatoes, cut in 1/2 1/4 cup Champagne vinegar 1/2 cup Champagne 1 teaspoon vanilla extract 2 tablespoons chopped chives Salt Freshly ground black pepper
1 cup grapeseed oil Instructions: For the dumplings and salad: Mix goat cheese, mascarpone and chives in a bowl. Roll into small \dumplings\ and set aside at room temperature. For the Champagne Vinaigrette: Make vinaigrette by mixing together vinegar, Champagne, vanilla, chives, salt, and pepper, in a small bowl. Add oil in a slow stream by whisking constantly. Cut or shred greens into 1/2-inch wide pieces. Combine cheese dumplings, greens, cranberries, and tomatoes and toss with enough vinaigrette to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

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 1/2 pounds steak (such as ribeye, striploin, or sirloin), trimmed" 26251,"Pan-Asian Fried Rice 3 cups water 1 chicken bouillon cube 3 small bay leaves 1 tablespoon Oriental sesame oil Salt, to taste 1 1/2 cups converted rice 2 large eggs 2 egg whites Salt, to taste 1 tablespoon oil 3 tablespoons vegetable oil 4 cloves garlic, minced 1 tablespoon minced gingerroot 1 onion, chopped 1 green bell pepper, cut into 1-inch pieces 2 carrots, thinly sliced 1/2 pound shiitake mushrooms, wiped clean, trimmed and sliced Salt to taste 4 stalks celery, thickly sliced 3 cups coarsely chopped green cabbage 1 tablespoon garam masala 1/4 to 1/3 cup Szechuan stir-fry sauce, or to taste 1 (8-ounce) can bamboo shoots, drained 1 (8-ounce) can water chestnuts, drained 1/2 cup water 2 to 3 teaspoons chili paste, or to taste 2 to 3 teaspoons Oriental sesame oil, or to taste 1/2 cup minced fresh cilantro, or to taste Instructions: Make the rice: In a saucepan over moderately high heat bring the water to a boil, add the bouillon cube, bay leaves, sesame oil, and salt to taste, and stir to dissolve bouillon. Add the rice, bring back to the boil, stirring, and simmer, covered, for 20 minutes. Let stand for 5 minutes. Transfer rice to a bowl and fluff with a fork. Discard bay leaves.
Make the egg sheets: In a bowl whisk together the whole eggs, egg whites, and salt. In a large non-stick skillet set over moderate heat, warm the oil until it is hot, add the egg mixture, lifting and tilting the pan to coat the bottom evenly with the egg, and let it cook until set on the underside. Turn and let cook until eggs are completely set. Transfer to a plate and let cool. Cut into shreds. In a wok or casserole set over moderately high heat, warm the 3 tablespoons of oil until it is hot. Add the garlic and gingerroot and stir-fry for 1 minute, or until fragrant. Add the onion, green pepper, carrots, mushrooms, and salt and stir-fry 5 minutes. Add the celery and cabbage and stir-fry 3 minutes more. Add the garam masala and Szechuan sauce, and stir-fry 2 minutes. Add the bamboo shoots, water chestnuts and 1/2 cup water and let cook, stirring, 3 to 5 minutes, or until vegetables are crisp-tender. Add the rice and egg sheets, and stir-fry until rice is heated through. Season with the chili paste, sesame oil, and cilantro. Adjust seasonings. Transfer mixture to a large serving dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 26252,"Pecan Pumpkin Pie 10inch pie crust, premade Pecan filling 2 large eggs 1/2 cup corn syrup or pure maple syrup 1/2 cup packed brown sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup coarsely chopped toasted pecans 3 eggs 13/4 cups cooked pumpkin puree (15ounce can) 1 cup milk 3/4 cup packed brown sugar 11/2 teaspoons ground cinnamon 11/2 teaspoons ground ginger 1/2 teaspoon salt 1 teaspoon pure vanilla extract Toasted pecan halves Instructions: Preheat the oven to 400 degrees. Prepare the pie crust by rolling it out and crimping the edge to form a highstanding rim. For the pecan filling, whisk the eggs in a bowl until foamy. Stir in the corn syrup or maple syrup, brown sugar, vanilla, salt and pecans. Spread the pecan filling over the bottom of the pie crust. Bake for about 20 minutes, until the filling is set and slightly puffed. Meanwhile, whisk the eggs for the pumpkin filling and stir in the pumpkin puree, milk, brown sugar, cinnamon, ginger, salt, and vanilla until well blended. When the pecan filling has set, remove it from the oven. Pour the pumpkin filling over the pecan layer and bake for about 40 minutes, until the pumpkin layer is set in the middle. Decorate by pressing toasted pecan halves around the outside edge of the pie. Cool for at least 20 minutes before cutting. Serve warm or at room temperature. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 26253,"Caprese Salad Sub Sandwich 12 ounces fresh mozzarella cheese Kosher salt and freshly ground black pepper 2 large ripe tomatoes (about 1 pound) 8 slices good sourdough bread 1 clove garlic 1 tablespoon extra-virgin olive oil A handful of fresh basil leaves 1/4 pound thinly sliced deli ham 1/4 pound thinly sliced salami Instructions: Heat a stovetop grill pan or a broiler to high heat. Slice the cheese about 1/4 inch thick and season with salt and pepper. Core the tomatoes, slice crosswise the same thickness as the cheese and season with salt and pepper. Grill or broil the slices of bread, turning as needed, until evenly toasted, about 1 minute. Lightly smash the garlic. Rub 1 side of each slice of bread with the garlic and drizzle with the olive oil. Roughly tear the basil leaves. Layer the mozzarella, basil, tomatoes, ham and salami on 4 slices of bread and top with the remaining bread.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26254,"Horseradish Cream Sauce 1 tablespoon olive oil 1 large shallot, finely chopped
1 clove garlic, finely chopped
1 cup heavy cream
1/4 to 2/3 cup finely grated horseradish (see Cook's Note)
1 tablespoon chopped fresh dill
2 tablespoons lemon juice
Kosher salt Instructions: Heat the olive oil in a medium saucepan or skillet over medium heat. Add the shallots and sweat until translucent. Add the garlic and cook, stirring, for 1 minute. Add the heavy cream and reduce about 5 minutes. Stir in the horseradish and dill, take off the heat and finish with the lemon juice. Add salt to taste. Use as desired; we recommend using it to cook or finish fish such as salmon. ","[Chardonnay, Riesling, Gewrztraminer]" 26255,"Spring Green Risotto 1 1/2 tablespoons good olive oil 1 1/2 tablespoons unsalted butter 3 cups chopped leeks, white and light green parts (2 leeks) 1 cup chopped fennel 1 1/2 cups Arborio rice 2/3 cup dry white wine 4 to 5 cups simmering chicken stock, preferably homemade 1 pound thin asparagus 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas 1 tablespoon freshly grated lemon zest (2 lemons) Kosher salt and freshly ground black pepper 2 tablespoons freshly squeezed lemon juice 1/3 cup mascarpone cheese, preferably Italian 1/2 cup freshly grated Parmesan cheese, plus extra for serving 3 tablespoons minced fresh chives, plus extra for serving Instructions: Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes. Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside off the heat for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26256,"Pork Milanese with Creamy Caper and Lemon Sauce 2/3 cup mascarpone cheese 3 tablespoons mayonnaise 1/4 cup whole milk 1/4 cup capers, drained and chopped 1 lemon, zested 1 tablespoon fresh chopped flat-leaf parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup all-purpose flour 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 2 large eggs, lightly beaten 1 cup seasoned Italian bread crumbs 3 tablespoons vegetable oil 6 thin-cut pork chops Instructions: For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside. For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 26257,"The Best Chocolate Mousse 1 3/4 cups cold heavy cream 1 large egg 2 large egg yolks 1/4 cup granulated sugar 1 teaspoon instant espresso powder 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 4 ounces good-quality bittersweet chocolate, chopped 4 ounces good-quality semisweet chocolate, chopped Instructions: Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside. Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes. Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly. Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up. Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour. Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26258,"Pink Lemonade 7 cups cold water 2 cups freshly squeezed lemon juice (about 10 large lemons)
2 tablespoons unsweetened cranberry juice
1 cup superfine sugar
One 6-ounce container fresh raspberries
Instructions: Combine the water, lemon juice, cranberry juice and sugar in a large pitcher. Stir with a wooden spoon until the sugar is dissolved. Add the raspberries. Serve in tall glasses over ice. ","[Ros, Moscato, Vinho Verde]" 26259,"Classic Martini 1 olive plus 1/2 ounce olive brine 1 dash dry vermouth
3 ounces gin, such as Plymouth, frozen Instructions: Shake the olive brine extra cold with large ice in a cocktail shaker. In a chilled Nick and Nora glass, drop in a dash of vermouth and coat the inside of the glass to season it. Strain the olive brine into the glass. Fill with frozen gin of choice. Add 1 olive on a crystal pick and serve. ","[Gin, Vermouth]" 26260,"Short-Cut Sparkly Rugelach 3 tablespoons Archer Farms? Oregon Marion Blackberry Preserves 1 ready-to-roll pie crust ? teaspoon ground cinnamon 2 tablespoons plus 1 teaspoon blue sugar sprinkles 1 tablespoon milk Instructions:

1. Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
2. Spread the preserves all over the crust. In a small bowl, combine the cinnamon and 2 tablespoons blue sugar. Sprinkle all over the preserves. Cut the crust into 16 even wedges, then roll the wedges from the wide end to the tip. Transfer to the prepared sheet, tip side down. Brush the tops with milk, then sprinkle with the remaining teaspoon blue sugar.
3. Bake until golden on top and cooked through in the center, about 25 minutes. Immediately transfer to a wire rack and cool completely. Tip: The rugelach can keep in an airtight container for up to 3 days. ","[Chardonnay, Moscato, Prosecco, Sauvignon Blanc]" 26261,"Rum Cakes 1 tablespoon active dry yeast 1/3 cup warm milk 1 cup all-purpose flour 2 eggs 5 tablespoons unsalted butter, softened, plus additional for buttering molds Pinch salt 1 teaspoon sugar Blood Orange Marmalade, recipe follows 1 cup whipped mascarpone, for garnish 1 cup sugar 3/4 cup water 1 teaspoon vanilla extract 1/4 cup dark rum
   24 blood oranges 8 Meyer lemons 2 star anise Water, measured according to weight of fruit, approximately 5 pints 2 vanilla beans, split and scraped 1 cinnamon stick Sugar, measured according to weight of fruit, approximately 5 pounds Instructions: In a large bowl, dissolve the yeast with the milk. Allow it to proof in a warm place for 10 minutes. Mix in the flour and eggs, beating well until dough is smooth. Cover the bowl, and let rise at room temperature for 45 minutes. Preheat the oven to 350 degrees F. Brush 6 individual savarin molds or ramekins with butter. Mix 5 tablespoons softened butter, the salt, and sugar into the dough, slapping it against the sides of the bowl. Fill molds almost full with the dough. Let the dough rise until molds are full. Bake for 20 to 25 minutes, until golden brown and a small knife or wooden skewer can be inserted in cake and removed cleanly. To make the syrup: Combine the sugar and water in a saucepan over high heat. Bring to a boil, stirring to dissolve the sugar. Remove from heat and cool until lukewarm. Add the vanilla and rum. Brush the cakes with the syrup, let it soak in, then brush again. Repeat until all the syrup is used or the cakes will absorb no more syrup. Place the soaked cakes on individual plates. Garnish with Blood Orange Marmalade and whipped mascarpone. Slice the fruit very thin on a slicer or with a very sharp blade, removing all seeds as you go. You should have approximately 2 1/2 pounds of fruit. For every pound of fruit add 2 pints of water in a large heavy bottomed pot. Add the vanilla beans and cinnamon. Bring to a boil and cook until the fruit skin is tender, approximately 10 minutes. Remove from heat, cool and refrigerate overnight. Weigh the fruit and water mixture. You should have approximately 5 pounds. For each pound of fruit and water, add 1 pound of sugar. Bring to a boil and then continue to cook over medium heat, stirring frequently. To test, drip a small amount of the syrup onto a cool plate. When it's the consistency of honey at room temperature, it is ready (about 1 hour or more). Remove from heat and allow to cool. Leftover marmalade will keep in the refrigerator for several weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26262,"Instant Rice Pudding with Cinnamon, Cardamom and Blueberries 1 cup cooked rice 1 cup milk 1/3 cup sugar 1 teaspoon ground cardamom 1 teaspoon ground cinnamon, plus more for garnish 1/4 cup dried blueberries, plus more for garnish Instructions: In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Cook for 5 minutes stirring frequently until the pudding is thick and creamy. Serve warm or at room temperature. Garnish, as desired, with additional blueberries or a sprinkle of cinnamon. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 26263,"Aubergine and Cumin Charlottes with Tomato and Coriander Salad 2 medium eggplants 1/4 cup/60 ml olive oil Salt and freshly ground black pepper 3 eggs 1/4 cup/60 ml milk 1 tablespoon cumin seeds, toasted and ground 4 ounces/110 g fresh chevre (goat cheese), crumbled 12 small tomatoes on the vine A handful fresh coriander (cilantro) leaves 2 tablespoons olive oil 1 tablespoon white wine vinegar Salt and freshly ground black pepper Instructions: For the aubergine charlottes: Preheat the oven to broil. Slice one eggplant lengthwise into 1/4-inch/5 mm slices. Brush with olive oil and lightly season. Broil until soft and golden, 10 to 15 minutes. Cook's Note: They should not get crisp. Remove. Turn the oven down to 375 degrees F. Cut the other eggplant in half. Brush the surface with oil and lay it cut-side down on a baking sheet. Bake until very soft, about 40 minutes. Remove. Scrape the flesh from the baked eggplant halves into a bowl. Mix in the eggs, milk, and ground cumin. Season with salt and pepper. Line 6 ramekins with the grilled eggplant slices, leaving an edge hanging over. Spoon in a layer of creamed eggplant mixture, scatter over the chevre. Top with a second layer of eggplant mixture. Fold the slices in over top. Set on a baking sheet. Bake until set, about 20 minutes. Cool at least 10 minutes before turning out. For the tomato and coriander salad: Quarter the tomatoes. Stir through the coriander (cilantro), oil, and vinegar. Season with salt and pepper. Taste, and check the seasonings. Turn the charlottes out onto serving plates and put a spoonful of tomato salad alongside. Serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 26264,"Casino Popcorn Shrimp Pizza 1 (20 oz) package SeaPak? Popcorn Shrimp or SeaPak? Shrimp Poppers 3/4 cup alfredo sauce 3/4 cup chunky marinara sauce 3 Tablespoon pre-cooked bacon crumbles (or 3 strips of bacon cooked and crumbled) 1 large 14\ pre-made pizza crust 1 cup shredded mozzarella Instructions: PREHEAT oven to 450 degrees F. PREPARE the shrimp according to package directions. COMBINE alfredo sauce and marinara. Spread over pizza crust. Sprinkle cooked bacon crumbles and half of the mozzarella over pizza crust. Scatter cooked shrimp over pizza and top with remaining cheese. BAKE pizza for 10 – 15 minutes or until cheese is melted. Slice and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 26265,"Matzo Brei 4 pieces matzo 1/2 cup water 4 eggs Salt and pepper 2 tablespoons butter 2 tablespoons kosher for Passover vegetable oil Instructions: In a mixing bowl, break the matzo into 1-inch pieces. Bring the water to a boil and pour over the matzos. Quickly toss the matzo, then drain off any excess. In a bowl, beat the eggs with a fork. Mix the eggs, salt and pepper into the matzo. Over high heat, heat the butter and oil in a large saute pan. Add the matzo and fry until crisp. Flip over to fry the other side, breaking into pieces as it cooks. Serve with Maple syrup, or preserves. ","[Chardonnay, Riesling, Gewrztraminer]" 26266,"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]" 26267,"Seven-Layer Vegetarian Greek Dip 1 medium cucumber, peeled and seeded Kosher salt 2 cups 2-percent Greek yogurt 2 tablespoons extra virgin olive oil 1 large clove garlic, finely grated 1/2 teaspoon dried mint or oregano 2 cups fresh parsley leaves, chopped (about 1 large bunch) 1/2 cup chopped, pitted kalamata olives 1 teaspoon lemon zest 4 scallions, chopped Two 14-ounce cans artichoke hearts, drained, coarsely chopped 2 cups chopped jarred roasted red bell peppers (about 14 ounces) 2 cups crushed pita chips, plus more for serving 2 cups prepared hummus 1 cup crumbled feta (about 8 ounces) Instructions: Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl. Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers.
Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture.
Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips. From Food Network Kitchens ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 26268,"Toasted Cumin Sauce for Fish 1/4 cup olive oil 4 teaspoons cumin seeds 12 cloves garlic, pureed or finely chopped 2 teaspoons dried oregano 2 teaspoons sea salt 1 teaspoon coarsely ground black pepper, or to taste Juice of 1 1/2 oranges Juice of 1 1/2 limes Instructions: In a small pan, over a medium heat, warm the olive oil. Add the cumin seeds and toast them 1 to 2 minutes. Add the garlic (cook a minute to release oils) then add, oregano, salt and pepper and cook another 2 to 3 minutes. Remove from the heat and add the orange and lime juices. The sauce is best used immediately, but will keep for a few days in the refrigerator. Use as a finishing sauce for grilled seafood, such as halibut or salmon. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 26269,"Butter Braised Giannone Chicken with Summer Truffles and Foie Gras 1 (2 1/2 to 3-pound) chicken 3 pounds unsalted butter 1 shallot, minced 8 ounces dry white wine 4 ounces heavy cream Sea Salt (fleur de sel) Freshly ground black pepper 1 sprig fresh thyme 1 sprig lemon verbena 3 cardamom pods 2 chicken legs (reserved from chicken above) 1/2 pound foie gras 6 ounces caul fat 9 baby leeks, trimmed 20 asparagus spears, trimmed Butter 1 tablespoon minced thyme leaves 1 tablespoon minced shallots 2 ounces summer truffle Fine Herbs pluches (chervil, parsley, thyme, tarragon, and chives) Fleur de Sel, for garnish Chicken jus (reserved from cooking) Red wine reduction Port wine reduction Foie gras fat (from rendering) Instructions: Preheat the oven to 250 degrees F. Prepare chicken by cutting off the legs, neck, and wings. Remove skin from legs and de-bone both legs; reserve skin. Take the skin and roll it out until flat. Place between 2 silpat mats or greased parchment paper and bake with weighted iron until crisp and golden. Reserve both crisp skin and chicken for later. Leave oven at 250 degrees F. Beurre blanc: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallots and cook until translucent and softened. Deglaze the pan with wine. Add cream and then slowly emulsify the remaining butter into the liquid until creamy and emulsified. Remove from the heat. Season the reserved chicken breasts with salt and pepper and then place breasts, wing side down, in a rondeau. Pour beurre blanc over the breasts and add thyme, lemon verbena, and cardamom. Make sure the chicken has enough room to \swim\ in the butter and is completely covered. Cover chicken with a round cut from parchment paper. Poach in the oven at 250 degrees F until fully cooked through and tender. Make sure butter does not exceed 140 degrees F. Roulade: Remove any tendons and sinew from the legs and lightly flatten the leg meat. Season the legs with salt and pepper and fill with a 4-ounce piece of foie gras that has been cut into a long rectangle. Repeat this step for the other leg. Roll the leg around the foie gras and let it rest on the fold. Soak the caul fat in salted water for 30 minutes. Unwrap the caul fat and lay it out to dry. Cut a square out of the caul fat about the same size as the length of the roulade. Allow enough fat to cover the roulade completely. Using butchers' twine, tie up the roulade, allowing at least an inch in between each tie and making sure you do not tie the roulade too tight. Preheat the oven to 350 degrees F. Place the roulades in a large, hot, oven-safe skillet. Sear over high heat until evenly browned. Transfer skillet to the oven and roast until the internal temperature reaches 160 degrees F. Remove from the heat and let rest. Garnish: Blanch the leeks and asparagus in boiling, salted water. Glaze with butter, thyme, and minced shallots. Season with sea salt and pepper. Arrange the leeks on 1 side of the plate diagonally from a pile of the asparagus. Place a slice of the poached chicken breast on top of the asparagus. Place a slice of the chicken roulade on top of the baby leeks. Garnish the plate with summer truffle slices, and a pluche of fine herbs. Finish with Fleur de Sel and crisp chicken skin. Sauce: Reduce your chicken jus until it reaches the desired flavor. Adjust the flavor with 50 percent red wine reduction, percent Port wine reduction, and a little foie gras fat. Drizzle sauce over chicken and serve. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Champagne]

Note: The wine pairing suggestions are based on the ingredients and techniques used in the recipe, as well as the flavors and textures described. However, personal taste preferences may vary, so feel free to experiment with different wines to find the perfect pairing for your taste buds!" 26270,"Risotto con Zucca 3 cups butternut squash, peeled and cut into cubes 1 teaspoon nutmeg 1 tablespoon olive oil 2 ounces unsalted butter 3/4 cup grated Parmesan cheese 1/4 cup chopped Italian parsley Salt and pepper Instructions: In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree. Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, 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, Valpolicella]" 26271,"Chorizo and Cheese Loaded Fries Two 16-ounce bags frozen crinkle-cut fries 1 pound fresh chorizo
1/4 cup sour cream
1 clove garlic, grated
8 ounces manchego cheese, grated
8 ounces mozzarella cheese, grated
One 4-ounce jar chopped pimentos, drained
Chopped fresh flat-leaf parsley, for garnish
Instructions: Preheat the oven to 425 degrees F. Evenly spread the frozen fries on a rimmed baking sheet. Bake until lightly browned, 15 to 20 minutes. While the fries are baking, brown the chorizo. Cook the chorizo in a large skillet over medium-high heat, using a wooden spoon to break it up, until browned, 7 to 10 minutes. Transfer to a paper towel lined plate to drain. Make the crema. Whisk together the sour cream, grated garlic and a few teaspoons of water to create a thick sauce. Top the fries with the chorizo, manchego, mozzarella and pimentos. Bake until the fries are golden brown and the cheese is melted and bubbly, 10 to 15 minutes. Drizzle with the crema and top with fresh parsley. ","[Rioja, Tempranillo, Garnacha, Barbera]" 26272,"Simple Vietnamese Pork Noodle Bowl 1?-lb. pork tenderloin, trimmed and cut into ?-in. slices 12 oz. rice noodles
4 c. prepared slaw mix ? red onion, thinly sliced 4? c. reduced-sodium chicken broth 4? tsp. fish sauce 1 tsp. reduced-sodium soy sauce 2 tbsp. canola oil or other neutral-flavored oil ? c. thinly sliced fresh basil leaves 1 lime, cut into 6 wedges Instructions: Prepare noodles according to package directions. Arrange noodles in 6 serving bowls. Top with slaw mix and onion; set aside. While noodles are cooking, combine chicken broth, fish sauce and soy sauce in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and keep broth just below a simmer. In a very large skillet over medium-high heat, warm oil. Add pork and cook until browned and internal temperature of pork reaches 145&degF., 1 to 2 min. per side. You may have to do this in batches. Remove pork and rest for 3 min. Arrange pork on top of noodle bowls. Ladle in broth, garnish with basil and lime wedges, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26273,"BBQ Chicken Pizza Snacks 2 whole-wheat English muffins, sliced 1/4 cup barbecue sauce 1 medium scallion, finely chopped 3 ounces grilled chicken breast, diced 1/2 cup shredded part-skim mozzarella cheese Instructions: Preheat oven to 375 degrees F.
Place English muffins on a baking sheet lined with aluminum foil.
Top with barbecue sauce, scallion and chicken.
Sprinkle with cheese and bake for 12 to 15 minutes until cheese is melted. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 26274,"Peanut Butter and Jelly Muffins 2/3 cup whole-wheat flour 2/3 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup creamy peanut butter 1 cup whole milk 1/2 cup packed light brown sugar 6 tablespoons unsalted butter, melted 1 teaspoon pure vanilla extract 2 large eggs 3/4 cup honey-roasted peanuts, finely chopped 1 cup strawberry or grape jelly or jam Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined. Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins. Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26275,"Lady Greyhound Cocktail 2 ounces grapefruit and rose botanicals-infused vodka 1 ounce grapefruit juice
1 ounce Aperol
1/2 ounce lemon juice
Splash of lime seltzer
Edible flower petals, for garnish
Instructions: Add the vodka, grapefruit juice, Aperol and lemon juice to a shaker. Add ice and shake. Strain into a small stemmed glass. Top with a splash of lime seltzer and garnish with edible flower petals. ","[Prosecco, Sauvignon Blanc, Ros]" 26276,"Chocolate Chip Cookie Bars 1 cup (2 sticks) unsalted butter 1 1/2 cups firmly packed dark brown sugar
2 large eggs 1 teaspoon pure vanilla extract 2 cups all-purpose flour (see Cook?s Note) 1/2 teaspoon baking soda 1 teaspoon fine salt One 12-ounce bag (a scant 2 cups) semisweet chocolate chips Instructions: Position the rack in the middle of the oven and preheat to 350 degrees F. Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26277,"Proper Chicken Caesar Salad 4 whole free-range or organic chicken legs, skin on 1 loaf ciabatta bread (about 9 ounces), torn into thumb-sized pieces 3 sprigs fresh rosemary, leaves picked and roughly chopped Olive oil Sea salt and freshly ground black pepper 12 thin slices pancetta or bacon 1/4 clove peeled garlic 4 anchovy fillets in olive oil, drained 3 ounces freshly grated Parmesan, plus a few shavings to serve 1 heaped tablespoon creme fraiche 1 lemon, juiced Extra-virgin olive oil 2 or 3 heads romaine lettuce, outer leaves discarded Instructions: With my own versions of the classics, like Caesar salad, it's not about changing things entirely; it's about respecting the original while bigging up the flavors and textures where I can. My twists for this salad are to use chicken legs (not dry old breasts!), smoky pancetta and lovely rustic croutons to suck up all the juices. It's a lovely little salad with just a hint of attitude - and it's versatile, as you can serve it hot or cold. P.S. Use your imagination - if you have any other unusual salad leaves, flowers or herb shoots lying around, chuck some in to make it look a little less predictable. Preheat the oven to 400 degrees F. Place the chicken legs in a snug-fitting roasting pan with the pieces of torn-up bread. Sprinkle with the chopped rosemary, drizzle with olive oil and season with salt and pepper. Mix with your hands to make sure everything is well coated, then lift the chicken legs up to the top, so they sit above the bread. This way, the bread will soak up all the lovely juices from the chicken, giving you the best croutons! Pop the pan into the preheated oven. After 45 minutes the chicken should be nicely cooked. Take the pan out of the oven, drape the pancetta or bacon over the chicken and croutons, and put back for another 15 to 20 minutes for everything to crisp up. The chicken legs are ready when you can pinch the meat off the bone easily. When they're cooked, remove the pan from the oven and set it aside for the chicken to cool down slightly. Pound the garlic and anchovy fillets in a pestle and mortar or a Flavor Shaker until you have a pulp. Scrape into a bowl and whisk in the Parmesan, creme fraiche, lemon juice and 3 times as much extra-virgin olive oil as lemon juice. Season dressing, to taste, with salt and pepper. Pull the chicken meat off the leg bones - you can use 2 forks to do this, or your hands if you're tough like me - and tear it up roughly with the croutons and the bacon. Wash, spin dry and separate the lettuce leaves, tear them up and toss with the chicken, croutons, bacon and creamy, cheesy dressing. Scatter with some Parmesan shavings. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 26278,"Mexican Fruit Cocktail with Sweet Lime Yogurt 2 cups plain Greek yogurt 1/4 cup sweetened condensed milk
Zest of 1/2 lime plus juice of 1 lime
Zest and juice of 2 large limes 1 cup sugar
1 mango, peeled and cut into cubes
1 papaya, peeled, seeded and cut into cubes
1 small bunch green grapes, cut in half
1 small jar maraschino cherries, drained and cut in half
1/2 pineapple, peeled and cut into chunks
1/2 honeydew melon, peeled, seeded and cut into chunks
Instructions: For the sweet lime yogurt: Mix together the yogurt, sweetened condensed milk and lime zest and juice in a medium bowl. Cover and refrigerate until ready to serve. For the fruit cocktail: Add the lime zest and juice to a pitcher with the sugar and 1 cup water. Stir until the sugar dissolves--you'll know this has happened when the liquid turns from cloudy to clear. Add the mango, papaya, grapes, maraschino cherries, pineapple and melon to a large bowl. Gently mix the fruit with some of the lime syrup, adding more until it is as sweet as you would like it. (The lime syrup will keep for 1 month refrigerated.) Serve with the sweet lime yogurt. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Riesling]" 26279,"Limeade 3 limes, juiced Lemon/lime seltzer Superfine sugar, to taste Instructions: Combine all ingredients in a glass with ice cubes. ","[Citrus wines such as Sauvignon Blanc, Pinot Grigio, and Moscato]" 26280,"Tiramisu Cupcakes One 15.25-ounce box yellow cake mix 3 large eggs
1 cup water
1/2 cup vegetable oil
1 tablespoon sweet marsala wine
Two 6-ounce containers mascarpone cheese One 8-ounce block cream cheese, at room temperature
1 1/2 tablespoons instant espresso powder
1/2 cup powdered sugar
Pinch kosher salt
Unsweetened cocoa powder, for dusting
Instructions: Preheat the oven to 375 degrees F. Line 18 muffin cups with cupcake liners. For the cupcakes: Combine the cake mix, eggs, water, oil and marsala in a large bowl. Using a hand held mixer, beat on medium speed until combined, about 2 minutes. Fill each muffin cup 3/4 of the way to the top (about 3 tablespoons). Bake until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove to a wire rack to cool. For the frosting: While the cupcakes are cooling, combine the mascarpone, cream cheese, espresso powder, sugar and salt in a medium bowl. Using a handheld mixer, beat on medium speed until light and fluffy, about 1 minute. Divide the frosting evenly on the cupcakes and spread over the tops. Dust with cocoa powder and serve. Store in the refrigerator. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 26281,"Red cl Rubbed Salmon with Toasted Corn Vinaigrette 1/2 cup ancho cl powder 2 teaspoons cumin 2 tablespoons brown sugar 1 teaspoon cinnamon Olive oil 4 salmon steaks, about 6 ounces each Salt and pepper 2 ears corn, husk removed 1/4 cup fresh lime juice 1 jalapeno, grilled, seeded and chopped 1 tablespoon honey 1/4 cup olive oil Salt and freshly ground pepper 2 green onion, finely sliced (white and 2 inches of the green) 3 tablespoons chopped cilantro Instructions: Red cl Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness. Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 26282,"Steak au Poivre 2 6-ounce rib eye steaks Salt and 1 cup coarse-cracked black peppercorns 1/2 cup Dijon mustard Vegetable oil, for sauteing 1/4 cup minced shallots 2 tablespoons good-quality brandy 1 tablespoon chopped garlic 2 cups veal stock 1/4 cup heavy cream 3 tablespoons butter Chopped parsley, for garnish Fried shoestring potatoes, for serving Instructions: Preheat oven to 350 degrees F. Season both sides of steak with salt. Brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a saute pan heat 1 tablespoon oil to smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes. Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from saute pan. Reheat pan with 1 teaspoon oil, add shallots, toss and cook for 1 minute. Carefully add brandy to pan. Note: IT WILL IGNITE. Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings. Remove steaks to serving plates, spoon sauce over and garnish with parsley. We like to serve this with crispy fried shoestring potatoes. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 26283,"Chocolate Hazelnut and Peanut Butter Cupcakes em Cupcakes: /em 1 pkg. Pillsbury? Moist Supreme? Classic White Premium Cake Mix 1 cup water 1/3 cup Crisco? Pure Vegetable Oil 3 large eggs 1/2 cup Jif? Creamy Peanut Butter Frosting: 1/4 cup Crisco? All-Vegetable Shortening 1/4 cup butter, softened 1/3 cup Jif? Creamy Peanut Butter 1 1/4 cups powdered sugar 1/2 tsp. vanilla extract 1/8 tsp. salt 1 cup Jif? Chocolate Flavored Hazelnut Spread 1/4 cup dry roasted peanuts, chopped 2 tbsps. shaved bittersweet chocolate Instructions: For Cupcakes: HEAT oven to 350 degrees F. Line 24 muffin cups with paper baking cups. Prepare cake mix according to package directions using water, oil and eggs. Beat in peanut butter until smooth. Divide batter evenly into baking cups. BAKE for 24 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to wire rack to cool completely. For Frosting: BEAT shortening, butter and peanut butter in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla and salt. Mix slowly until combined. Beat on high for 3 to 5 minutes until light and fluffy. SPREAD 2 teaspoons hazelnut spread on each cupcake. Place frosting in decorator bag fitted with a star decorating tip (2A). Frost cupcakes by working in a circular motion moving towards center to build up frosting, creating a swirl effect, leaving chocolate exposed. Garnish with peanuts and shaved chocolate. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 26284,"Grilled Calamari 1 1/2 pounds cleaned squid (about 3 pounds whole) tentacles separated from the bodies, rinsed and patted dry 1/4 cup extra-virgin olive oil, plus more for drizzling 1 tablespoon fresh lemon juice 2 teaspoons fresh oregano leaves 2 cloves garlic, peeled and smashed 1/4 teaspoon salt 1/4 teaspoon red pepper flakes 8 new potatoes, cut in 1/2 1 small loaf focaccia bread, sliced Green and Nicoise olives, pitted and chopped Essence, recipe follows Chopped parsley, garnish Lemon wedges, garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon dried thyme Instructions: Cut the squid bodies along the sides to open flat. With a thin sharp knife, lightly score the insides, being careful not to cut through all the way. In a bowl, combine 2 tablespoons of the olive oil, lemon juice, oregano, garlic, salt, and red pepper flakes. Add the squid bodies and tentacles, toss to coat, and marinate for 2 hours, refrigerated, turning twice. Preheat the grill to high heat. Cook potatoes in boiling salted water until tender. Drain and set aside. With a pastry brush, lightly coat both sides of the sliced bread with the remaining 2 tablespoons olive oil. Place the bread on the hot grill and cook until golden brown on both sides, 2 to 4 minutes. Arrange on a large platter. Grill the squid, turning until opaque, slightly golden, and just cooked through, about 2 to 3 minutes. Remove the squid to a cutting board and slice into strips. Slice the tentacles if desired. Place the squid on top of the grilled bread and top with the chopped olives. Arrange potatoes decoratively around squid. Lightly drizzle with additional extra virgin olive oil as desired, sprinkle with Essence and parsley, and serve with the lemon wedges on the side. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 26285,"Dor Stop Restaurant - Italian Jumbot Recipe 1 tablespoon vegetable oil 8 ounces hot sausage link 2 tablespoons water One 4-ounce stick margarine 6 cups peeled, chopped, boiled potatoes 1 1/2 cups chopped onions 1 1/2 cups chopped green peppers 1 1/2 cups chopped tomatoes 1 cup jalapeno peppers 9 eggs, beaten 10 ounces shredded Cheddar Serving suggestion: serve with Italian toast Instructions: Heat the oil in a skillet and brown the sausage over medium heat. Add about 2 tablespoons of water to the skillet, cover with a lid, and cook for about 20 minutes, turning once during the process. Roughly chop the sausage links. Preheat a large skillet or flat grill over medium-high heat and melt margarine. Add the cooked potatoes and saute until golden brown. Add onions, green peppers, tomatoes, browned sausage, and jalapeno peppers. Saute together for 5 minutes. Mix in beaten eggs until the eggs are cooked. Divide jumbot in half in the skillet or grill, and add 8 ounces of the cheddar cheese to 1 half of jumbot. Take the other half of jumbot and lay it on top of cheese. Sprinkle remaining cheese on top. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 26286,"Yogurt Dipping Sauce 1 cup yogurt or sour cream 1 tablespoon jam Instructions: Combine ingredients in a small bowl and mix well. Serve with scones, toast, or any cake. ","[Riesling, Gewrztraminer, Moscato]" 26287,"Blue Corn Tortilla Stack 3 cups Salsa de cl Colorado, recipe follows 12 blue corn tortillas Vegetable oil 2 cups diced, cooked chicken 2 cups grated Monterey Jack cheese 1/2 cup pine nuts toasted Cilantro, finely diced 1/2 red onion, diced 12 limes, cut into wedges 4 Ancho chiles, wiped clean, seeded, and stemmed 4 Pasilla chiles, wiped clean, seeded, and stemmed 2 cups hot chicken stock 3 cloves garlic 1 tablespoon oregano 1 tablespoon cumin 1 tablespoon red wine vinegar 1 tomato, chopped Coarse salt, to taste 2 tablespoons vegetable oil Freshly ground black pepper to taste Instructions: Make the Salsa de cl Colorado: Preheat the oven to 350 degrees. In a medium-size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de cl Colorado, just to moisten. In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas. Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks. Pour the remaining Salsa de cl Colorado over all the stacks. Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately. On a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes. In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth. Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes. ","[Syrah, Tempranillo, Garnacha, Barbera]" 26288,"Grilled Peach and Tomato Salsa 3 ripe peaches, halved and pitted 3 medium tomatoes, halved 1 tablespoon vegetable oil, plus more for grilling 3 tablespoons lime juice
2 garlic cloves, minced 1 jalapeno, seeded and minced Kosher salt and freshly ground pepper 1/3 cup finely chopped fresh cilantro Instructions: Preheat a grill or grill pan for cooking over medium-high heat. Gently toss the peaches and tomatoes with the oil until coated. Place on the preheated grill and cook, turning occasionally, until fruit is juicy and has charred grill lines running across, about 6 minutes total. (Depending on the size of your grill, you may need to do this in batches.) Transfer to a cutting board and let cool, 20 minutes.
Cut the peaches and tomatoes into 1/2-inch dice, then combine with the lime juice, garlic, jalapeno, 1/2 teaspoon salt and a pinch of pepper.
Let stand for 15 minutes, then stir in the cilantro. Taste, season with additional salt and pepper if needed and serve. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26289,"Mapletini 2 shots Irish cream liqueur 1 shot brandy 1/2 shot cinnamon schnapps 1 teaspoon maple syrup Ice Cinnamon stick, for garnish Instructions: Place all ingredients in a cocktail shaker with ice. Shake and strain into a martini glass. Garnish with cinnamon stick. ","[Brandy, Cognac, Maple Syrup]" 26290,"Apple Lager 1 shot apple brandy 1 (12-ounce) bottle lager style beer, ice cold 1 apple wedge Instructions: Place an apple wedge in mug. Add apple brandy. Pour in ice cold lager style beer. Serve immediately. ","[Lagers, Hefeweizen]" 26291,"Honey Almond Date Balls 1/2 pound raw almonds 2 pints pitted dates, preferably Medjool 1/4 cup honey Vegetable oil, for forming balls Instructions: Preheat oven to 350 degrees F. Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker. Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed. Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls. Roll each ball in chopped almonds to coat well. Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 26292,"Sauteed Cabbage Kosher salt 2 medium heads Savoy cabbage, coarse outer leaves, core, and ribs removed, cut into 1-inch dice (10 cups) 4 ounces bacon, sliced crosswise into 1-inch pieces (3/4 cup) 3 cups thinly sliced white onions 2 tablespoons chopped fresh sage 1 tablespoon all-purpose flour 2 cups chicken stock, homemade or store-bought 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Bring 2 quarts of water to a boil and add 1 tablespoon salt. Add the cabbage and blanch for 1 minute. Drain the cabbage in a colander, refresh under cold running water until cool, and reserve. Put the bacon in a large skillet and cook over medium heat until the fat is rendered, 4 to 5 minutes. Pour off all but 1 tablespoon of the fat. Add the onion and sage and cook, stirring, until the onion is wilted but not browned, about 10 minutes. Add the blanched cabbage and cook for 2 more minutes. Stir in the flour and cook, stirring, 3 minutes. Pour in the stock, bring to a boil, reduce the heat, and cook until thickened, 2 to 3 more minutes. Season with 1/2 teaspoon salt and the pepper and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 26293,"Keto Egg Cups 2 tablespoons unsalted butter, melted 6 large thin slices prosciutto (about 1/3 pound) 1/3 cup shredded mozzarella 1/4 cup grated Parmesan
1/4 cup packed baby spinach leaves, chopped 1/4 cup roasted red peppers, chopped 6 large eggs 1/4 cup heavy cream Kosher salt and freshly ground black pepper Instructions: Position an oven rack in the center of the oven and preheat to 400 degrees F. Brush 6 standard muffin cups with the butter (the butter will pool on the bottom of the cups, but that's okay). Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Divide the mozzarella evenly among the cups. Repeat with the Parmesan, spinach and roasted red pepper. Whisk the eggs and cream in a large measuring cup or small pitcher; add some salt and a few grinds of pepper. Pour the egg mixture in each cup, making sure not to overfill. Bake until the eggs are set and wobble only slightly, 10 to 12 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and transfer to a plate for serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26294,"Skillet Pasta and Beef Dinner 1-1/2 lb. lean ground beef 1 jar (1 lb. 10 oz.) Rag? Old World Style? Pasta Sauce 3 cups water 12 ounces uncooked whole wheat rotini pasta 1 cup shredded part-skim mozzarella cheese (about 4 oz.) Instructions:

1. Brown ground beef in 12-inch skillet; drain.
2. Stir in Pasta Sauce and water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 14 minutes or until rotini is tender. Remove from heat, then sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 26295,"Pisco Sour 1 cup sugar 2 cups ice 2 ounces pisco (Peruvian or Chilean brandy) 3/4 ounce fresh lemon juice (1 1/2 tablespoons) 1 large egg white Bitters, for garnish Instructions: For the simple syrup: Combine the sugar and 1 cup water in a small saucepot over medium heat. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 5 minutes. Remove from the heat and cool to room temperature. Refrigerate in an airtight container for up to 2 weeks.
   For the pisco sour: Fill a cocktail shaker with the ice, and then pour in the pisco, 3/4 ounce simple syrup, the lemon juice and egg white. Shake very well, and then strain into a tall champagne flute. Garnish with 3 drops of bitters. ","[Pisco, Sauvignon Blanc, Vermentino, Albari?o]" 26296,"Mini Swiss Rolls Nonstick cooking spray, for the baking sheet 1/4 teaspoon cream of tartar 6 large eggs, separated, at room temperature 3/4 cup sugar 1/4 cup milk 1/4 cup vegetable oil 1 teaspoon pure vanilla extract 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder, plus more for dusting 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup heavy cream 1/3 cup light corn syrup 1/2 teaspoon pure vanilla extract 8 ounces semisweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon virgin or extra-virgin coconut oil 1/4 teaspoon pure vanilla extract, optional Instructions: For the cake: Preheat the oven to 375 degrees F. Coat an 18-by-13-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the cream of tartar and egg whites in a medium bowl with an electric mixer on medium speed until soft peaks form, about 3 minutes. Gradually beat in 1/4 cup of the sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Whisk the egg yolks with the milk, oil, vanilla and remaining 1/2 cup sugar in a large bowl. Sift the flour, cocoa powder, baking powder and salt in a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the remaining egg white mixture in 2 batches. Spread the batter in the prepared baking sheet. Bake until the cake springs back when gently pressed, about 10 minutes. Let cool 5 minutes. Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the top with cocoa powder. Starting at the long end, roll up the cake and towel together. Transfer seam-side down to a rack and let cool completely. For the filling: Whip the cream, corn syrup and vanilla in a medium bowl with an electric mixer until stiff peaks form. Refrigerate until ready to use. For the glaze: Heat the chocolate, cream, coconut oil and vanilla if using in the top of a double boiler, stirring occasionally, until the chocolate is melted and the mixture is smooth and warm, about 4 minutes. Let cool slightly.
   To assemble: Unroll the cake and spread with the filling. With one of the short edges facing you, slice the cake horizontally into 6 strips, then slice in half vertically so you have twelve 3-by-6 1/2-inch strips. Roll the strips to form tight mini jelly rolls. Dust off any excess cocoa powder. Chill for 15 minutes.
   Fit a baking sheet with a wire rack. Arrange the rolls on the rack so they are not touching and pour the glaze over them, completely covering the rolls on all sides. Chill at least 15 minutes to set the glaze before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 26297,"Smoke House Short Ribs 2 tablespoons olive oil 8 short ribs Salt and freshly ground black pepper 1 large onion, thickly sliced 1 (12-ounce) bag baby carrots 1 cup celery, thickly sliced, about 2 stalks 1 teaspoon minced garlic 2 teaspoons smoked paprika 2 teaspoons smoked ground black pepper 1 1/2 teaspoons all-purpose seasoning salt 1 cup red wine 1 (10.5-ounce) can beef stock Instructions: Heat olive oil in a large saute pan over high heat. Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized. In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours. Strain and defat the cooking liquid. Serve as sauce on the side. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 26298,"Spicy Green Papaya Salad 6 ounce green papaya, shredded 6 small cherry tomatoes 2 garlic cloves 1 small Thai bird cl 2 tablespoons fish sauce 2 tablespoons freshly squeezed lime or lemon juice 1 teaspoon palm or cane sugar 1 cabbage, sliced and chilled Dried shrimp, for garnish Ground peanuts, for garnish Instructions: In a mixing bowl, combine the fish sauce, lime or lemon juice, and the sugar. Stir until the sugar is dissolved. Using a mortar and a wood pestle, pound the garlic and chili with a little bit of the papaya to prevent the pepper from spraying you in the eyes. Add the rest of the papaya, tomatoes and fish sauce mixture. Pound gently to blend then adjust seasoning. To serve, place a scoop of the salad in the middle of a plate surrounded by the sliced cabbage then garnish with the dried shrimp and ground peanuts. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 26299,"BLT Lobster Rolls Kosher salt 2 live lobsters (1 1/4 to 1 1/2 pounds each) 5 slices bacon 1/3 cup mayonnaise 1 stalk celery, finely chopped, plus 1 tablespoon chopped celery leaves 2 tablespoons chopped fresh basil 2 tablespoons fresh lemon juice 2 tablespoons unsalted butter 4 top-split hot dog buns Freshly ground black pepper 4 leaves Boston or Bibb lettuce 1 tomato, halved and thinly sliced 1 tablespoon chopped fresh chives Instructions: Fill a large pot with about 2 inches of water. Add 1 tablespoon salt and bring to a boil. Add the lobsters, cover and cook until the shells are bright red, about 10 minutes. Remove to a colander using tongs, then rinse under cold water to cool slightly. Remove the meat from each lobster: Twist off the claws and tail. Remove the flippers at the end of the tail and insert your thumb to force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat, transfer to a bowl and refrigerate about 15 minutes. Meanwhile, preheat the oven to 400 degrees F. Lay the bacon on a foil-lined baking sheet and bake until browned and crisp, about 15 minutes; drain on paper towels. Combine the mayonnaise, chopped celery, basil and lemon juice in a large bowl; set aside. Melt the butter in a large skillet over medium heat; add the buns and toast about 2 minutes per side. Spread about 1 tablespoon of the herbed mayonnaise in each roll. Stir the lobster meat into the remaining mayonnaise and season with salt and pepper. Fill each roll with a lettuce leaf, 1 slice of bacon, some lobster salad and a few tomato slices. Sprinkle with the celery leaves and chives. Crumble the remaining bacon slice and sprinkle on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26300,"Blue Cheese Buffalo Pork \Wings
Four 1-inch-thick boneless pork chops 1/4 cup blue cheese powder
4 teaspoons black pepper
2 teaspoons kosher salt
12 thin slices bacon
4 tablespoons butter 4 tablespoons hot sauce
1 teaspoon garlic powder
1/2 teaspoon cayenne
Instructions: Preheat the oven to 350 degrees F. Cut each pork chop lengthwise into 3 pieces. Combine the blue cheese powder, black pepper and salt in a bowl. Sprinkle the pork \wings\ on all sides with the spice mixture. Wrap each wing in a single layer with a strip of bacon and secure with a skewer; the skewers should stick out about 3 inches. Place the wings on a baking sheet and bake until the bacon is crispy and the pork registers 145 degrees F on a digital thermometer, 45 to 55 minutes. Flip the wings about two-thirds of the way through to brown both sides -- keep an eye on the wings, and flip earlier if they are browning too quickly on the bottom. Meanwhile, whisk together the butter, hot sauce and garlic powder in a small saucepan over medium heat. Bring to a boil and cook for 1 to 2 minutes. Stir in the cayenne, then remove from the heat. When the wings come out of the oven, brush them generously with the Buffalo sauce. Serve immediately with any remaining sauce. ","[Chardonnay, Cabernet Sauvignon, Malbec, Zinfandel]" 26301,"Spicy Pumpkin Vodka Infusion 2 cups raw kabocha or sugar pumpkin, peeled and cut into 1/4-inch chunks 3 cups vodka 1 cinnamon stick 2 whole vanilla beans 3 large pieces candied ginger, cut into long pieces Instructions: Preheat the oven to 350 degrees F. Put the pumpkin on a silicone mat lined baking sheet and bake until just tender, about 20 minutes. Remove the pumpkin from the oven and set aside to cool. Pour the vodka into a bottle or large glass container. Add the pumpkin, cinnamon stick, vanilla beans and ginger. Let it sit for 1 week at room temperature, shaking gently every couple of days. Strain the infused vodka, through a fine mesh sieve and funnel it back into the original vodka bottle. Cap and refrigerate until ready to serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 26302,"Carrot, Grape and Raisin Slaw 1/4 cup mayonnaise 2 tablespoons fresh lemon juice 1 1/2 teaspoons finely chopped shallot Kosher salt and freshly ground black pepper 1 pound carrots 1 cup seedless red grapes, sliced 1/2 cup flat-leaf parsley leaves, roughly chopped Instructions: Whisk together mayonnaise, lemon juice, shallot, 1 teaspoon kosher salt and 1/4 teaspoon pepper in a large bowl. Grate carrots in a food processor fitted with a large grating attachment. Add carrots to the dressing along with the grapes and parsley tossing to coat evenly. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 26303,"Queen of Hearts Cocktail 8 ounces cranberry juice 4 ounces orange juice 4 ounces berry-flavored vodka 2 ounces Campari Crushed ice 1 squeeze lemon juice Instructions: Mix cranberry juice, orange juice, vodka, and Campari in a cocktail shaker with ice. Squeeze in lemon juice and strain into 4 glasses filled with ice. ","[Prosecco, Moscato, Sauvignon Blanc]" 26304,"Water Spinach and Fermented Soy Beans 1 pound water spinach, washed 2 tablespoons vegetable oil 4 cloves garlic, smashed 2 tablespoons oyster sauce 2 tablespoons fermented soy beans 2 teaspoons liquid palm sugar or shaved palm sugar (jaggery) 1 long red cl, finely sliced Instructions: Tear the spinach into 1 1/2-inch pieces, discarding any tough thick stems towards the bottoms. Heat the vegetable oil in a hot wok and saute the garlic over high heat until slightly browned. Add the spinach and toss for 1 minute. Add the oyster sauce, soy beans and palm sugar and toss for 1 minute more. Transfer to a serving plate, garnish with the chiles and serve. ","[Shiraz, Tempranillo, Garnacha, Barbera]" 26305,"Three-Apple Crumble 6 large apples (2 each of 3 different varieties: Granny Smith, Winesap, Rome Beauty, Stayman, Braeburn) peeled, cored and medium diced 6 tablespoons sugar, divided 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 6 tablespoons cold butter, cut into pieces 1 lemon, juiced 1/3 cup brown sugar 1 pint vanilla ice cream, for serving Instructions: Preheat oven to 400 degrees F. Place the apples and just 1/2 of the sugar (3 tablespoons) into a saucepan and cook over medium heat for approximately 10 minutes or until apples begin to soften. Drain them and set aside. Combine the remaining 3 tablespoons sugar, flour, cinnamon and butter in a bowl. Blend with your fingertips until the mixture resembles coarse crumbs. Set aside. Coat the apples with the lemon juice and spoon into a deep baking dish. Top with the crumble mix and sprinkle with the brown sugar, and bake until done, about 30 minutes. To minimize oven clean-up, you may want to place foil under the baking dish to catch any spills. The fruit will bubble and will be very hot, so exercise extra care in removing from the oven. Serve scoops topped with vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 26306,"Funnel Cakes 1 quart vegetable oil 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 cup granulated sugar 3 extra-large eggs 2 cups milk or cream 2 cups powdered sugar Instructions: Add the oil to a deep pot and heat it over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Set up a work surface with 4 or 5 plastic piping bags, scissors, tongs, parchment paper, and a wire rack with parchment paper underneath.
In a big bowl, whisk the flour, baking powder, salt, cinnamon, and granulated sugar. Add the eggs and milk and whisk well. Get all the lumps out!
Fill all the piping bags with batter. Cut the tip off one bag and drizzle the batter straight into the hot oil in a swirly, crazy pattern. Toss the piping bag. When one side is golden brown, about 75 seconds, carefully flip the funnel cake with tongs and fry the other side, another 75 seconds. Fry the rest of the batter.
Drain the funnel cakes on the wire rack. While they're still warm and shiny, dust them with powdered sugar using a wire-mesh strainer. Serve immediately! ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 26307,"Hoisin Baby Back Ribs 1 cup hoisin sauce 1/3 cup rice vinegar (not seasoned) 1/4 cup honey 2 tablespoons low-sodium soy sauce 2 tablespoons Sriracha (Asian cl sauce) 1 2-inch piece ginger, peeled and finely grated 3 cloves garlic, finely grated 3 2-pound racks baby back pork ribs 1/2 cup ketchup 2 scallions (white and light green parts only), chopped Coleslaw, for serving Instructions: Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours. Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes. Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw. ","[Shiraz, Zinfandel, Tempranillo, Garnacha]" 26308,"Whole Tandoori Chicken with Mustard Seed-Roasted Potatoes 1 teaspoon cumin seed 1/2 teaspoon fenugreek (optional) 1 teaspoon coriander seed 1 teaspoon freshly ground black pepper 1 tablespoon ground turmeric 1 tablespoon kosher salt, plus more for seasoning 2 tablespoons ghee or unsalted butter 1 chicken (3 to 4 pounds) 3 cups chopped fingerling potatoes (1/2inch cubes) 2 teaspoons canola oil 2 teaspoons whole brown mustard seeds Instructions:

1. Preheat the oven to 325 degrees F.
2. Grind together the cumin, fenugreek (if using), coriander, and black pepper in a spice grinder or coffee grinder. Move to a small bowl, and mix in the turmeric and salt. Mix in the ghee to form a seasoned paste. Rub all over the chicken, including under its skin.
3. Place the chicken on a rack in a roasting pan. Tie together the wings and legs and place in the oven. Roast until the internal temperature at the thickest part of the breast and leg is 150 degrees F. Remove from the oven and let sit for 15 minutes.
4. While the chicken is roasting, add the potatoes to a medium pot and cover with water. Boil until tender, about 8 minutes. Drain and rinse under cold water. Pat dry with a paper towel. In a medium nonstick skillet over medium-high heat, add the canola oil. Once the oil is hot, add the potatoes and mustard seeds and stir occasionally until golden brown. Season with salt.
5. Place the chicken on a platter and garnish with the potatoes. Serve. ","[Syrah, Pinot Noir, Grenache Blanc, Vermentino]" 26309,"Glazed and Braised Short Ribs with Sherry Vinegar 1 (5-pound) rack short ribs, bison or beef 3 tablespoons olive oil 1 cup sherry vinegar 1 cup sherry 2 1/2 cups beet juice 1 head garlic, cut in half horizontally 1 cup large diced onions 1/2 cup large diced carrots 1/2 cup large diced celery 1 small sachet (thyme, rosemary, and bay leaf) 8 cups veal stock 4 cups water 1/2 cup brown sugar 1 tablespoon unsalted butter Salt and pepper Instructions: Brown the ribs in the olive oil in a stock pot on all sides. Remove to a paper towel lined plate. Remove the pan from the heat and carefully add the sherry and sherry vinegar. Return to the heat and cook, scraping up any browned bits from the bottom of the pan, for about 5 minutes. Be careful as the alcohol may ignite when returned to heat. If it ignites, wait to stir until the flames die out. Add the rest of the ingredients, except for the butter, including the browned ribs, to the pot. Bring the liquid to a simmer, cover, and cook for about 3 hours, or until the ribs are very tender. Season with salt and pepper. Remove the ribs from the pot and set aside on a plate. Strain the liquid and return to the pot. Add the butter and stir until the butter is incorporated. Add the ribs back to the pot and coat well with the sauce. Serve. ","[Rioja, Barolo, Pinot Noir, Syrah]" 26310,"Baked Yams With Saffron Aioli 6 garnet yams or other sweet potatoes (about 8 ounces each) 3/4 cup extra-virgin olive oil 1/2 cup grapeseed oil or vegetable oil 2 whole cloves garlic, plus 1/2 small clove, finely grated Pinch of saffron threads, crushed Kosher salt 2 large egg yolks, at room temperature Juice of 1/2 lemon Chopped fresh parsley, for topping (optional) Instructions: Preheat the oven to 400 degrees F. Prick each yam with a fork in a few spots and arrange on a baking sheet. Bake until soft, about 45 minutes. Meanwhile, heat the olive oil, grapeseed oil, whole garlic cloves and saffron in a small saucepan over medium-low heat until the garlic is soft, about 15 minutes. Remove from the heat and let cool completely. Remove the cooked garlic with a slotted spoon and transfer to a cutting board (reserve the infused oil). Using the flat side of a chef's knife, mash the garlic with a pinch of salt until smooth; set aside. Make the aioli: Put the egg yolks, lemon juice, 1 tablespoon water and 1/2 teaspoon salt in a medium heatproof bowl. Bring a few inches of water to a bare simmer in a medium saucepan, then turn off the heat. Set the bowl with the egg yolks over the saucepan (do not let the bowl touch the water); whisk just until the egg mixture thickens slightly, 30 seconds to 1 minute, then remove the bowl from the saucepan. Using a hand mixer or a whisk, gradually beat in the saffron-infused oil in a slow, steady stream until the aioli is thick and creamy. (If it gets too thick, beat in 1 to 2 teaspoons water.) Mix in the mashed cooked garlic, grated fresh garlic and 1/4 teaspoon salt. Cover and refrigerate. Remove the yams from the oven and let cool slightly. Split open and fluff the insides with a fork. Thin the aioli with water, if desired, and spoon onto the yams. Sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 26311,"Avocado Toast with Creamy Soft Scrambled Egg 2 large avocados 1/2 teaspoon grated lemon zest plus 1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
4 slices multigrain or sourdough bread, toasted
1 tablespoon unsalted butter
2 ounces cream cheese, cut into bits
4 large eggs, beaten
2 radishes, very thinly sliced
1 tablespoon finely chopped chives
Instructions: Coarsely mash the avocados in a bowl with the lemon zest and juice, 1/4 teaspoon salt and pepper to taste. Spread the mash evenly onto the toasts. Melt the butter in a medium nonstick skillet over medium-low heat. Add the cream cheese, eggs and 1/4 teaspoon salt and cook, stirring constantly with a rubber spatula, until the mixture is just set with small, creamy curds, about 5 minutes. Spoon the eggs onto the toasts and top with the radishes and chives. Sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 26312,"Chimney Tuna Loin 1/2 cup dark soy sauce 1/2 cup honey 1/4 cup dry wasabi powder 2 pounds tuna loin, cut into 2 pieces 1/2 cup sesame seeds 2 tablespoons peanut oil Instructions: In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade. On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat. Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 26313,"Panzanella 1/4 cup drained capers 2 tablespoons plus 1/4 cup red wine vinegar 12 ounces ciabatta or other country-style white bread, 2 to3 days old 2 tablespoons plus 2/3 cup extra-virgin olive oil 9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom 1 garlic clove, minced Salt and freshly ground black pepper 1/2 cup thinly sliced fresh basil leaves 1 cup drained roasted red bell pepper strips 1/4 cup pitted kalamata olives, halved lengthwise Fresh basil sprigs, for garnish Instructions: Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain. Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside. Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside. In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine. Transfer half of the bread mixture to a 13 by 9 by 2-inch dish. Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour. Garnish with the basil sprigs and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 26314,"Quick Pickled Radishes 4 bunches radishes, washed and spit down the middle with a little stem (about 1/2-inch) still attached 1 quart champagne vinegar 1 cup white sugar 1/4 cup pickling spices 2 cloves smashed garlic 2 stems fresh wild fennel (optional if you don't have it, or use 2 tablespoons dried fennel seed) Instructions: Take a large deep dish and lay the radishes out in it. In a large pot add the pickling ingredients and bring to a boil. Remove from heat and pour the boiling mix over the radishes in each dish. Cover tightly with plastic wrap immediately and set aside. Once cooled to room temperature, strain and serve. ","[Champagne, Sauvignon Blanc, Riesling, Pinot Grigio]" 26315,"Light Carrot-Ginger Dressing 1 medium carrot, roughly chopped 2 tablespoons chopped peeled ginger 1 teaspoon packed light brown sugar 2 tablespoons rice vinegar (not seasoned) 1 teaspoon fresh lemon juice 2 teaspoons low-sodium soy sauce 2 teaspoons sesame oil Kosher salt Instructions: Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot. Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 26316,"Chicken Tortilla Bake PAM? Original No-Stick Cooking Spray 1 medium green bell pepper, chopped 1/2 cup chopped yellow onion 1/2 cup reduced-sodium chicken broth 1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup 1 can (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, undrained 2 cups shredded cooked chicken 9 corn tortillas (6 inch), torn into bite-size pieces 1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz) Instructions:

1. Preheat oven to 325 degrees F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
2. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
3. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 26317,"Banana Raspberry Smoothies 1/2 pint fresh raspberries 1 ripe banana 1/4 cup freshly squeezed orange juice 1/2 cup skim milk 1/4 cup yogurt, Greek or regular 1 tablespoon good honey 2 cups ice Instructions: Combine the raspberries, banana, orange juice, milk, yogurt, honey and ice in a blender and process until smooth and serve. ","[Chardonnay, Moscato, Sauvignon Blanc]" 26318,"Buddy's Fish Hash 3 large fresh whole spot fish, cleaned 1 large Yukon gold baking potato, peeled and boiled 1/4 cup chopped freshly cooked bacon 1/4 cup finely chopped yellow onion Cider vinegar Freshly ground black pepper Instructions: Steam or boil the fish 7 to 8 minutes. Remove the fish and let cool 3 minutes, then very carefully peel and discard the skin. Slowly remove the meat from the bones using a fork or small knife (take your time with this as the more you pay attention, the fewer small bones you will find in your finished meal).
   Chop the baked potato into bite-size chunks and add the fish to the potatoes. Top with the bacon and onions, then add vinegar and pepper, to taste. Mix all the ingredients together to a hash, using a fork, and enjoy! ","[Riesling, Sauvignon Blanc, Pinot Grigio, Albari?o]" 26319,"Country-Style Ribs with Peach Rosemary Glaze 1 ? to 2-pounds country-style pork ribs, boneless, individually cut 2 tablespoons canola oil 1 tablespoon fresh rosemary, chopped, or 2 teaspoons dried rosemary, crumbled 1 ? teaspoons coarse salt 1 teaspoon coarsely ground black pepper ? cup peach preserves, warmed until softened Instructions: Brush the ribs with the oil. In small bowl, combine rosemary, salt and pepper. Season ribs all over with the rosemary mixture. Let stand for 30 minutes. Prepare medium-hot fire in grill. Place ribs on grill over indirect heat (not directly over heat) and close lid. Grill for 35 to 45 minutes, or until ribs are tender. Occasionally baste ribs on all sides with warmed preserves during last 15 minutes of grilling. Remove from grill and let rest 3 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 26320,"Latin Cabbage and Corn Salad 2 limes, juiced 1/4 cup red wine vinegar 1 teaspoon salt 20 grinds fresh black pepper 1/3 cup extra-virgin olive oil 1 small head green cabbage, trimmed, cored, and shredded 1/2 small head red cabbage, trimmed, cored, and shredded 1 (15-ounce) can corn kernels 1 bunch fresh cilantro, washed, dried, and finely chopped 1 bunch scallions, washed, dried, and thinly sliced into rounds Instructions: Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl. Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 26321,"Sesame Green Beans 1 1/2 pounds green beans, washed and trimmed 1 tablespoon wok or vegetable oil, 1 turn of the pan in a slow stream 1 teaspoon dark sesame oil, several drops or a drizzle 1/2 teaspoon crushed red pepper flakes 2 tablespoons toasted sesame seeds (a handful) Coarse salt Instructions: Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well. Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 26322,"Chicken Consomme: Basic Clarification 4 ounces lean ground beef 1 cup finely chopped yellow onion 1/4 cup finely sliced leek 1/2 cup finely chopped celery 1/4 cup chopped fresh thyme (stems and leaves) 1/4 cup chopped fresh tarragon (stems and leaves) 1/4 cup chopped fresh parsley (stems and leaves) 3 cloves garlic, peeled and smashed Fresh ground black pepper 8 large egg whites, lightly beaten 8 cups chicken stock, defatted Optional Garnishes: Sour cream, for garnish Chopped chives, for garnish Lemon slices, for garnish Toast points, for garnish 1/2 cup peeled, finely chopped carrots Diced seeded tomato and finely shredded basil leaves Thinly sliced mushrooms and minced fresh parsley or chervil Small, thin bread rounds topped with finely shredded Parmesan and toasted Diced carrots and fresh peas Finely shredded savory crepes Lettuce/chervil chiffonade Shredded leeks lightly Sauteed in butter Instructions: In the bowl of a food processor, combine the ground meat with the onions, leeks, celery, carrots, thyme, tarragon, parsley, garlic, and black pepper. Puree on high speed. In a bowl, combine the egg whites with the pureed meat mixture. Stir well to blend. Place the stock in a large pot and add the \raft\ (the pureed meat-egg white mixture). Bring to a boil, stirring constantly to prevent the raft from sticking to the bottom and sides of the pot. (Once the stock has come to a boil, do not stir again.) Reduce to a simmer and puncture a hole in the center of the raft for the stock to circulate through and clarify. Simmer for 15 minutes. Remove from the heat. Gently poke a hole in the raft large enough to fit a ladle. With a ladle, gently scoop out the consomme into a clean pot or bowl. Strain through a layer of cheesecloth to finish clarifying. Serve hot with desired garnish. Alternatively, transfer consomme to a shallow bowl or roasting pan and cool to room temperature. Refrigerate until thoroughly chilled, covering with plastic wrap only when the consomme is cool enough that no condensation forms on the plastic. When the consomme is completely cooled, cut it into 1/2-inch cubes and divide between consomme cups. Garnish with sour cream, chopped chives, and a lemon slice and serve with toast points. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Riesling]" 26323,"Italian Grandma Cookies 4 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1 pound (4 sticks) unsalted butter, at room temperature 1 1/2 cups sugar 2 large eggs 1 1/2 teaspoons fresh lemon juice Sprinkles, for topping One 12-ounce jar raspberry jam 1 cup bittersweet chocolate chips 1 teaspoon coconut oil
   Instructions: Sift together the flour, baking soda and salt in a bowl; set aside. In a stand mixer fitted with a paddle attachment, cream the butter and sugar until well combined, about 5 minutes. Add the eggs one at a time, mixing after each addition. Add the lemon juice and flour mixture and mix until the dough just comes together.
   Fill a 16-inch piping bag fitted with a large star tip with three-quarters of the dough. Pipe 3-inch-long strips 1 inch apart on parchment-lined baking sheets (or pipe into stars if you prefer). Roll the remaining dough into 1 1/2-inch balls. Put some sprinkles in a bowl and roll the balls in the sprinkles to coat. Place the balls 1 inch apart on another parchment-lined baking sheet. Chill the dough for 30 minutes. Preheat the oven to 350 degrees F.
   Bake until the cookie edges are just golden brown, about 11 minutes. Allow to cool completely before decorating and enjoying.
   To decorate: Spread raspberry jam on the underside of one of the long cookies and sandwich with another long cookie. Continue with the remaining long cookies and jam. Microwave the chocolate chips and coconut oil in a microwave-safe bowl in 20-second increments, stirring between each, until melted. Dip the sandwiched cookies first in the chocolate, then in the sprinkles. Set the cookies aside on parchment until the chocolate is set, about 5 minutes. The cookies will keep for a few weeks packed in an airtight container.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26324,"Orzo with Smokey Tomato Vinaigrette 1 pound (2 dry pints) cherry tomatoes 1 pound orzo pasta 1/2 cup packed fresh basil leaves, torn 2 tablespoons apple cider vinegar 2 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon smoked salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/3 cup grated Parmesan Instructions: Place the tomatoes in a large nonstick skillet over medium-high heat. Cook, shaking the pan occasionally, until the tomatoes are tender and the skins are charred in spots, about 15 minutes. Set aside to cool. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. For the vinaigrette: Place the tomatoes, basil, vinegar, olive oil, honey, smoked salt, and pepper in a blender. Blend until smooth. Pour the vinaigrette over the pasta and toss until coated. Sprinkle with Parmesan cheese. Season with smoked salt and pepper, to taste, and serve. ","[Barbera, Dolcetto, Tempranillo, Garnacha]" 26325,"Cowboy Chipotle Mango Quesadillas 4 fresh pasilla chiles, fire roasted, stems and seeds removed 4 fresh Anaheim chiles, fire roasted, stem and seeds removed 2 bunches fresh green onions, grilled and chopped fine 1 pound Cotija cheese, crumbled, approximately 1 1/2 cups (can be found in Mexican markets) 1 pound sharp Cheddar, shredded (approximately 2 cups) 1/2 pound Parmesan, shredded (approximately 1 cup) 1 cup Chipotle Mango Pico de Gallo, recipe follows 16 store-bought flour tortillas 6 large tomatoes, brunoise or small dice 4 green onions, white and green parts, diced 1 bunch fresh cilantro, leaves minced 1 large jalapeno pepper, brunoise or small dice 1 large ripe mango, peeled and small dice 2 garlic cloves, minced 2 or 3 chipotle peppers in adobo sauce, drained and brunoise or small dice (recommended: Embasa brand) 1 lime, juiced, about 2 tablespoons Pinch salt and freshly ground black pepper Instructions: Preheat the grill to medium. Arrange the peppers on the hot grill, turning them when the skin is charred and blistered, and all sides have been roasted. Remove the peppers to a bowl and set aside to cool. Scrape the flaking skins from the chiles and dice. Grill the green onions in the same way until lightly charred and wilted. Remove them from the grill to a cutting board and finely chop. Add the chiles, onion and the shredded cheeses to a medium bowl and mix well. Put 1 tortilla on top of well seasoned comal and spread it with some of the cheese mixture. Top with some Chipotle Pico de Gallo and cover with a second tortilla. After about 2 minutes carefully flip and toast the other side, about 2 to 3 minutes. The tortillas should be golden brown and the cheese should be thoroughly melted. Repeat with remaining tortillas and filling. Cut the quesadillas into quarters for single servings or into eighths for appetizers. Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and refrigerate until ready to use. ","[Syrah, Tempranillo, Garnacha, Barbera]" 26326,"Mary's Little Lambs 6 sheets filo dough, each trimmed to 12 by 16 inches and cut into 48 two-inch squares (stack the sheets and cut them all at once) 2 tablespoons butter, melted 1 tablespoon vegetable oil 1 cup chopped onions 2 tablespoons minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 8 ounces lean ground lamb 1/2 cup black currants 1 1/4 teaspoons ground cumin 3/4 teaspoon ground ginger 3/4 teaspoon cinnamon 1/4 teaspoon allspice 1/4 cup julienned fresh mint 1/4 cup crumbled feta Instructions: Preheat the oven to 350 degrees F. Mold 3 filo squares into the bottom of a miniature (1-inch) muffin tin. Place 3 more filo squares at a 45 degree angle on top and press gently into the muffin cups. Brush lightly with melted butter. Cook until lightly golden brown, 4 to 6 minutes. Let cool. Place on a baking sheet and cover tightly with plastic wrap until ready to use. Heat the oil in a medium nonstick skillet over medium heat. Add the onions and garlic. Season with 1/4 teaspoon of the kosher salt and 1/8 teaspoon of the pepper. Cook until the onions are tender, 5 to 7 minutes. Add the lamb, black currants, cumin, ginger, cinnamon, allspice, remaining 1/4 teaspoon kosher salt, and remaining 1/8 teaspoon pepper. Cook until the lamb is cooked through, about 5 minutes. Stir in the mint. To Assemble: Place 1 heaping teaspoon of the lamb mixture in each filo cup. Top with a heaping 1/4 teaspoon feta. Serve while filling is warm. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Ros]" 26327,"Pico de Gallo 3 ripe plum tomatoes (about 3/4 pound) or 1 (14-ounce) can whole tomatoes, drained 1/4 cup chopped red or yellow onion 2 tablespoons minced fresh cilantro leaves 1 clove garlic, minced 2 teaspoons fresh lime juice 1/4 teaspoon salt 1/4 teaspoon Emeril's Hot Sauce or other red hot sauce Instructions: In the bowl of a food processor, combine all the ingredients and pulse until the salsa is mostly smooth but still slightly chunky, about 7 pulses. Transfer to a bowl. Serve immediately or cover with plastic wrap and set aside until ready to serve the nachos. ","[Rioja, Tempranillo, Garnacha, Barbera]" 26328,"Prawns Fried in Young Green Rice Flakes: Tom Chien Com 17 1/2 ounces/500 g large raw tiger prawns (shrimp) 10 1/2 ounces/300 g pork paste (from Asian Butcher) 5 1/2 ounces/ 150 g young green rice flakes Vegetable oil, for deep-frying Instructions: Peel only the body of the prawns, leaving the heads and tails intact, then devein them. Oil your hands and take a heaped tablespoon of pork paste; shape the paste around the body of the prawns (leaving the head and tail uncovered), pressing it tightly to coat the prawns evenly. Repeat this process with all the paste and prawns. Sprinkle the rice flakes on a flat tray and roll the prawns in the flakes, creating a thick coating of flakes around the fish paste. Heat the oil in a wok or saucepan to 350 degrees F (180 degrees C), or until a cube of bread dropped into the oil browns in 15 seconds. Add the prawns in batches and deep-fry 2 minutes, or until crisp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 26329,"Just Peachy Pancakes 2 cups whole-grain pancake mix, such as Bob's Red Mill 1 1/2 cups milk
   2 tablespoons brown sugar
   2 tablespoons vegetable oil
   2 large eggs
   1/2 cup diced peaches, plus sliced peaches, for serving 1/4 cup peach jam Butter, for frying Maple syrup, for serving Whipped cream, for serving Instructions: Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the diced peaches and peach jam. Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed. Meanwhile, warm the maple syrup in the microwave or in a saucepan over low heat. Drizzle over the pancakes and serve with sliced peaches and whipped cream. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 26330,"Braised Pork Shank in Coconut Juice 4 to 6 chicken or duck eggs or 12 quail eggs Water to cook eggs, plus 1/4 cup water for caramel 1/3 cup sugar 3 cups young coconut juice (if using fish sauce) 1/2 cup fish sauce or thin soy sauce 2 (2-pound) pork shanks, bone in and with rind 5 scallions, trimmed, halved, and white bulbs lightly crushed 3 large cloves garlic, peeled and lightly crushed 3 or more dried red chilies 5 star anise 1/2 teaspoon five-spice powder Instructions: Gently place the eggs in a pot and just cover with water. Bring to a gentle simmer over medium-low heat and cook until soft-boiled, about 5 minutes (about 2 minutes for quail eggs.) Rinse under cold water and allow to cool completely. Carefully shell the eggs intact. Make a caramel by combining the sugar and 1/4 cup water in a heavy-bottomed pot over medium heat. When the sugar is melted and turns a rich gold, about 8 minutes, remove the pot from the heat and stir in the coconut juice and fish sauce (or 3 cups water and the soy sauce.) Reduce the heat to low and stir until the sauce is completely smooth. Add the pork shanks, turning them to coat evenly on all sides. Add the scallions, ginger, garlic, chilies, star anise, and five-spice powder, and simmer, covered, turning shanks occasionally, until the meat is fork tender, about 4 hours. With a ladle, skim off the fat and add the eggs. Continue simmering, ladling sauce over the eggs occasionally, until the eggs turn golden and cooked through, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 26331,"Eggplant Parmigiana 1 eggplant 3 plum tomatoes 1 clove garlic 1 tablespoon olive oil 1 teaspoon capers 1 tablespoon grated Parmesan 4 basil leaves Instructions: Preheat oven to 300 degrees F. Cut the eggplant in half and scoop out the flesh. Set eggplant halves aside. Cut flesh into bite sized cubes. Chop the tomatoes and slice the garlic. In a large saute pan, heat the oil and add the garlic. When the garlic is golden brown, add the chopped eggplant and saute for 3 minutes. Remove the eggplant and place in a large bowl. To the bowl, add the uncooked tomatoes and capers. Mix until combined. In a baking dish, place the reserved eggplant halves and fill with the eggplant/tomato mixture. Sprinkle with Parmesan. Place baking dish in the oven and cook for 10 minutes. Remove from the oven and garnish with fresh basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 26332,"Cranberry Chutney 2 cups fresh cranberries 1/2 cup full-body red wine 1/4 cup sugar Freshly ground black pepper Instructions: Add ingredients to a small saucepan and set over low-medium heat for 10 to 12 minutes until the cranberries are just cooked through and tender. You want them cooked through but not falling apart. ","[Merlot, Cabernet Sauvignon, Malbec, Pinot Noir]" 26333,"Sticky Fig Pudding with Candied Fresh Figs 1 stick unsalted butter, softened, plus more for greasing pan 20 dried, tender figs, cut in half 2 (4-inch) cinnamon sticks 2 cups dark brown sugar 1 teaspoon vanilla extract 2 large eggs 1 1/2 cups all-purpose flour 2 teaspoons baking soda 1 stick unsalted butter 2 cups dark brown sugar 2 cups heavy cream 1 teaspoon vanilla extract 2 cups sugar 6 fresh whole figs, halved Ice cream, for serving, optional
   Instructions: For the cake: Preheat the oven to 350 degrees F. Butter a 7 by 11-inch baking dish.
   In a medium saucepan, bring the figs, cinnamon sticks and 2 cups water to a boil and then let simmer over medium heat until almost all the liquid has evaporated, about 10 minutes. Discard the cinnamon sticks. Set aside.
   In a food processor, beat the softened butter with the brown sugar and vanilla extract until the mixture is creamy, about 2 minutes. Beat in the eggs, 1 at a time, scraping down the side of the bowl after each addition, and continue beating until the mixture is light, about 3 minutes. Add the fig mixture and process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside.
   Scrape the batter into the prepared baking dish and bake until the fig cake is springy and a toothpick inserted in the center comes out clean, 50 to 60 minutes.
   For the toffee sauce: In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes. Add the heavy cream, bring to a boil, stirring once in a while over moderate heat until it starts to thicken, 8 to 10 minutes. Stir in the vanilla. Keep warm.
   For the candied figs: In a small saucepan, bring the sugar and 1 cup water to a boil. Let it simmer until it reaches 300 degrees F on a candy thermometer, about 10 minutes. Turn off the heat. Place the figs, flesh-side down, on a tray lined with parchment paper. Pour the sugar mixture over the figs to coat them. Let cool at room temperature for 10 minutes until ready to serve.
   Using a fork, poke holes all over the top of the warm fig cake. Drizzle half of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed.
   Serve the pudding warm with the remaining toffee sauce, ice cream, if desired, and candied figs. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 26334,"Bison Stew 1/4 cup canola oil 2 pounds bison meat, cut into 1-inch cubes 1 cup diced white onion 1 cup diced carrots 1 cup diced celery 3 cloves garlic, minced 4 tablespoons all-purpose flour 1/2 cup tomato paste 4 cups low-sodium beef broth 4 cups red wine 1 (14.5-ounce) can chopped tomatoes Salt and freshly ground black pepper 4 tablespoons chopped parsley leaves 2 teaspoons chopped thyme leaves 1/4 cup unsalted butter Instructions: Cooked wild rice or couscous, for serving Heat the oil in a large saucepan over medium-high heat, until almost smoking. Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside. In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly. Add the flour and tomato paste and stir well. Slowly add in the beef stock, red wine and canned tomatoes. Season with salt and pepper, to taste. Return the seared meat to the pan and reduce the heat to a simmer. Continue to cook for about 45 minutes. The liquid, when close to finishing, should have reduced in volume by 1/2 of what you started with and the meat should be fork tender. Cook's Note: if the liquid begins to evaporate you can add more stock or water. To finish, stir in the fresh herbs and the butter. Transfer the stew to a serving bowl and serve immediately with wild rice or couscous. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26335,"Sweet Potato, Orange Pepper and Scallion Soup 2 tablespoons bacon drippings 1 cup sliced scallion, white and light green part only 1 cup chopped peeled potato Pinch of cayenne pepper, plus more, for sprinkling 3 to 4 sprigs fresh thyme 1 garlic clove, minced Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium chicken broth 2 cups diced peeled sweet potato 1 cup chopped orange bell pepper Chopped fresh cilantro and sour cream, for garnish Instructions: Heat the drippings in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 4 minutes. Add the potato, cayenne, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add the sweet potato and bell pepper and simmer until the potatoes and peppers are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full). Reheat the soup if necessary, and adjust the consistency with water and seasoning with additional salt and pepper. Serve hot with a dollop of sour cream, cilantro and a sprinkle of cayenne pepper.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26336,"Grilled Baby Lamb T-Bone 4 cloves garlic, roughly chopped 4 tablespoon sambal oelek, garlic chili sauce 2 tablespoons olive oil 4 (1-inch thick) lamb T-bones Kosher salt Freshly ground black pepper Instructions: In a small bowl combine garlic, chili sauce, and oil, and mix together. Rub the chops with the chili rub, and allow to marinate for 1 hour in the refrigerator. Preheat a grill to high heat. Remove the chops from the refrigerator 10 minutes before grilling. Season the chops well with salt and pepper, and grill to desired doneness on a preheated grill. ","[Syrah, Malbec, Tempranillo, Garnacha]" 26337,"David's Sweet Shrimp Kabob's Wooden skewers, soaked in water for 30 minutes 6 shrimp, deveined 1/4 cup favorite seafood seasoning mix 8 ounces Italian dressing 2 ounces Worcestershire sauce 2 ounces honey Instructions: Preheat a grill. On wooden skewers, place deveined, curled shrimp, and season with your favorite seafood seasoning mix. In bowl, mix Italian dressing, Worcestershire sauce, and honey. Heat lightly in the microwave. Cook kabobs over medium/hot flame. When shrimp start to turn pink baste with Italian dressing mix and turn. Repeat every 3 to 4 minutes until done. Serve hot off the grill. Sit back and watch the smiles! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26338,"Veal Piccata Extra-virgin olive oil 3 cloves garlic, smashed 8 bottom or top round veal scallops, flattened gently with a meat mallet Kosher salt 1 cup flour 1/2 cup white wine 1/4 cup capers 1/2 cup chicken stock 1/2 stick butter 2 lemons, juiced 1/4 cup finely chopped fresh Italian parsley Instructions: Preheat the oven to 200 degrees F. Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high. Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven. When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal. ","[Barolo, Barbaresco, Chianti Classico, Rioja]

" 26339,"Deep-Fried Salmon Fillet with Mustard and Japanese Bread Crumbs 4 cups peanut oil 1 pound raw salmon fillet (not from salmon steak) 1/2 cup Dijon mustard 2 eggs, lightly beaten 2 cups Panko bread crumbs, spread out on a platter Salt and pepper Instructions: Heat peanut oil to 365 degrees. Cut salmon into 16 pieces. Coat salmon with Dijon mustard, dip in beaten eggs and coat with the bread crumbs. Deep fry in hot oil until crisp and golden brown.; ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 26340,"Rice with Fresh Herbs 1 1/2 cups long-grain white rice 1 tablespoon plus 1/2 teaspoon kosher salt, plus extra if needed 2 tablespoons unsalted butter 1/4 cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon, or a combination of many Instructions: Bring a large pot of water to a boil over high heat. Add the rice and 1 tablespoon of the salt and cook, stirring occasionally, until the rice is tender, 12 to 15 minutes. Drain through a fine-mesh sieve and rinse under cold water to stop the cooking. Shake the sieve to drain as much water as possible. Melt the butter in a large nonstick skillet over medium heat. Add the rice and the remaining 1/2 teaspoon salt and stir with a heatproof rubber spatula to coat all the rice with the butter. Once the rice is warmed through, about 3 minutes, transfer the rice to a serving bowl and add the herbs plus additional salt, if needed. Stir with a fork to incorporate and fluff the rice and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26341,"Farro Waldorf Salad 1 cup farro 1/4 cup mayonnaise 1/4 cup sour cream
1/4 cup buttermilk
3 tablespoons apple cider vinegar 1 scallion, sliced
3 tablespoons chopped fresh dill
2 apples, chopped
1 cup halved seedless red grapes 3 stalks celery, sliced, plus 1 cup chopped celery leaves 1 cup chopped toasted walnuts
1/4 cup golden raisins
Kosher salt and freshly ground pepper 1 cup chopped fresh parsley
Instructions: Cook the farro as the label directs, then spread on a baking sheet and let cool. Make the dressing: Whisk the mayonnaise, sour cream, buttermilk, vinegar, scallion and dill in a large bowl. Add the apples, grapes, celery, walnuts, raisins and farro to the bowl with the dressing; toss. Season with salt and pepper. Stir in the parsley and celery leaves.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26342,"Salmon Sandwiches with Fries 1 large bag (about 26 ounces) frozen french fries 2 tablespoons extra-virgin olive oil 1 teaspoon Mediterranean-spiced sea salt (or 1/2 teaspoon each lemon pepper seasoning and herbes de Provence) 1 teaspoon Mediterranean-spiced sea salt (or 1/2 teaspoon each lemon pepper seasoning and herbes de Provence)
3/4 cup mayonnaise 1 dill pickle, minced, plus 2 tablespoons brine from the jar 3 scallions, chopped 2 tablespoons chopped fresh parsley Kosher salt 4 6-ounce skinless center-cut salmon fillets (preferably wild) Freshly ground pepper 4 onion kaiser rolls Lettuce leaves and sliced tomatoes, for serving Instructions: Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the fries with 1 tablespoon olive oil on a baking sheet and sprinkle with the spiced salt. Bake on the lower oven rack, tossing halfway through, until golden, about 25 minutes. Meanwhile, make the tartar sauce: Mix the mayonnaise, pickle and brine, scallions, parsley and a pinch of kosher salt in a small bowl. Season the salmon with kosher salt and pepper. Heat the remaining 1 tablespoon olive oil in a large ovenproof nonstick skillet over high heat. Reduce the heat to medium; add the salmon and cook until golden brown on the bottom, 5 minutes. Transfer the skillet to the upper oven rack; bake until the salmon is just opaque, about 3 minutes. Spread some tartar sauce on the rolls. Sandwich with the salmon (cut into pieces, if needed), lettuce and tomatoes. Serve with the fries and more tartar sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26343,"Charred Little Gems Caesar Salad 1 cup Greek yogurt 1/4 cup capers, plus more for sprinkling
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 small cloves garlic
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 cup croutons 1 1/2 cups shaved aged Parmesan, or as much as you like
2 tablespoons blended oil
6 heads Little Gem lettuce, quartered and ends trimmed
1/2 large red onion, sliced 1/4-inch thick 1 tablespoon red wine vinegar
Instructions: Add the yogurt, capers, lemon juice, Dijon, garlic, 1 1/2 teaspoons salt and 1 teaspoon black pepper to a blender. Turn on the blender and slowly stream in the olive oil until combined, about 1 minute. Pour into a small dish and refrigerate until ready to serve. In a small food processor, dump the croutons and 1/2 cup Parmesan and pulse until in rough bits, then set aside for later. Heat a 14-inch cast-iron skillet over medium heat and add 1 tablespoon blended oil. Once heated add the Little Gem wedges cut-side down and sear until the undersides are medium to dark brown, 3 to 5 minutes. Remove and set aside. (Do this in batches if necessary to not crowd the skillet.) Add the remaining tablespoon blended oil to the same skillet over medium heat. Add the red onions and cook until brown, about 5 minutes. Add the red wine vinegar and cook until the liquid is absorbed, about 30 seconds. Remove from the skillet and place in a small bowl. Use a paper towel to wipe out the skillet, then return to medium-high heat. Add the crouton-cheese mixture and heat until warmed through and evenly browned, about 2 minutes. Remove from the heat. Put a spoonful of dressing on each of 4 to 6 plates and spread in a circle with the back of the spoon. Arrange 4 to 6 pieces Little Gem on each plate. Drizzle with more dressing, then sprinkle on capers, charred onion and thinly shaved Parm all over those babies. Sprinkle your warm cheesy crumbs over the top to finish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26344,"Lemongrass Grilled Chicken Wings with Rice Noodles 1 stalk lemongrass, trimmed and finely chopped 2 tablespoons plus 2 teaspoons fish sauce 2 tablespoons packed light brown sugar 1/4 cup toasted sesame oil 2 tablespoons plus 2 teaspoons fresh lime juice, plus more if needed Kosher salt and freshly ground pepper 2 1/2 pounds split chicken wings 6 ounces rice vermicelli noodles 1 seedless cucumber 1 red Fresno cl pepper, thinly sliced 1 cup fresh basil, mint or a combination Instructions: Preheat a grill to medium high and prepare for indirect grilling. On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Combine the lemongrass, 2 tablespoons fish sauce, the brown sugar, 1 tablespoon each sesame oil, lime juice and water and a pinch each of salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar is dissolved, about 1 minute. Pour into a heatproof bowl; stir in 1 more tablespoon lime juice. Toss the wings in a separate bowl with 3 tablespoons of the sauce and a pinch each of salt and pepper. Place on the cooler side of the grill (indirect heat), cover and cook, turning once, until cooked through but not browned, 15 to 25 minutes. Meanwhile, cook and cool the noodles as the label directs. Cut the cucumber into matchsticks. Toss in a colander with a pinch of salt; squeeze to remove the excess liquid. Add to the noodles along with the cl, herbs and remaining 3 tablespoons sesame oil, 2 teaspoons fish sauce and 2 teaspoons lime juice; season with salt and pepper and toss, adding more lime juice to taste. Move the wings to direct heat; cook, turning and brushing with some of the remaining sauce, until crisp, 10 more minutes. Transfer to a bowl and toss with the remaining sauce. Serve with the noodles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26345,"Magnolia Cafe's Gingerbread Pancakes 3 eggs 1/4 cup brown sugar 1 cup buttermilk 1/2 cup water 1/4 cup brewed coffee 2 1/2 cups white unbleached flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cloves 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1 tablespoon ground nutmeg 4 tablespoons butter or margarine, melted Instructions: In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter. Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladlefuls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26346,"Pumpkin Roulade with Ginger Buttercream 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 3 extra-large eggs, at room temperature 1 cup granulated sugar 3/4 cup canned pumpkin (not pie filling) 1/4 cup confectioners' sugar, plus extra for dusting 12 ounces Italian mascarpone cheese 1 1/4 cups sifted confectioners' sugar 2 tablespoons heavy cream 1/4 cup minced (dry) crystallized ginger (not in syrup) Pinch of kosher salt Instructions: Preheat the oven to 375 degrees F. Grease a 13-by-18-by-1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper. In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin and slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched. While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack. Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger and salt. To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26347,"Ensalada de Pina y cl Morron (Pineapple-Bell Pepper Salad) 2 medium green bell peppers 2 medium red bell peppers 1 small to medium ripe pineapple (about 4 pounds) Vinagreta Toasted sesame seeds (optional) 1/2 cup distilled white vinegar 3 garlic cloves Freshly ground white pepper to taste Salt to taste 1 cup olive oil Instructions: Core the peppers, remove seeds, and cut lengthwise into narrow 1/2-inch strips. Cut off the pineapple crown. Cut pineapple lengthwise into quarters. Trim away the core. With sharp knife, peel each quarter by cutting away the skin from the flesh in one piece (not too close to the rind), leaving a narrow \boat\ which will serve as a decorative container. Cut the flesh into medium (l/2-inch) dice or triangular chunks. In large bowl, combine pepper strips and pineapple. Add vinagreta and toss to distribute. Let stand at room temperature 15 minutes to blend flavors. To serve, place a pineapple \boat\ on each salad plate and arrange one-fourth of the pineapple mixture on it. Sprinkle with optional sesame seeds In a small bowl, whisk the vinegar with the garlic and pepper; taste for seasoning; add salt to taste. Whisk in the oil, a little at a time, until well combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 26348,"Vitamix Whipped Cream 2 cups (480 ml) heavy whipping cream, cold 3 tablespoons (38 g) sugar or other sweetener, to taste (optional) 1 teaspoon vanilla extract Instructions:

1. Place all ingredients into the Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 12 seconds for soft peaks. Do not over mix. Serve within two hours. ","[Chardonnay, Sauvignon Blanc, Riesling]" 26349,"Cranberry-Apple Relish 4 cups cranberries (thawed if frozen) 1/2 cup sugar 1/2 cup finely diced green apple 1/2 cup finely diced celery root 2 tablespoons beet horseradish Kosher salt Instructions: Pulse the cranberries with the sugar in a food processor until finely chopped. Transfer to a bowl and stir in the apple, celery root, horseradish and a pinch of salt. Refrigerate 1 hour before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 26350,"Chocolate Bourbon Tart with Sweet Habanero Spiced Nut Crust Nonstick cooking spray, for the pan 6 tablespoons unsalted butter
   1/2 habanero cl, seeds and ribs removed, minced
   1 cup all-purpose flour
   3/4 cup chopped walnuts, plus more for sprinkling
   1/4 cup brown sugar
   1/2 teaspoon kosher salt
   12 ounces semisweet chocolate, chopped 3/4 cup heavy whipping cream
   3 tablespoons bourbon
   1/2 teaspoon vanilla extract
   8 ounces white candy melts 5 tablespoons coconut oil
   4 ounces orange candy melts
   Small red dragees, for sprinkling
   Gold edible glitter, for dusting
   2 cups sweetened whipped cream, for dolloping
   Instructions: For the crust: Preheat the oven to 350 degrees F. Lightly spray an 11-by-7-inch tart pan with a removable bottom with nonstick cooking spray. Add the butter and habanero to a small saucepan and place it over medium heat. Cook, swirling the pan occasionally, to melt the butter, then turn off the heat and let cool to room temperature.
   Pulse together the flour, walnuts, brown sugar and salt in a food processor.\u202fWith the processor running, drizzle in the butter until the mixture comes together. Press the mixture into the prepared tart pan. Bake until the crust is lightly golden and feels firm to the touch, 10 to 12 minutes. Let cool completely before filling.\u202f
   For the filling: Place the chocolate in a heatproof bowl and set aside. Add the cream and bourbon to a small saucepan and heat to simmer. Pour the hot cream mixture over the top of the chocolate and let stand 3 to 5 minutes, then stir until all the chocolate is melted and the mixture is smooth. Stir in the vanilla until incorporated.\u202fPour the ganache into the tart shell. Let cool at room temperature until set, about 4 hours, or chill in the refrigerator for at least 2 hours.\u202f
   For the decoration: Line a sheet tray with a silicone mat. Melt the white candy melts along with 3 tablespoons coconut oil over a double boiler or in the microwave at 30-second intervals. Do the same with the orange candy melts and the remaining 2 tablespoons coconut oil in a separate bowl. Pour the white chocolate in an even layer onto the silicone mat, then use an offset spatula to spread into a thin even layer.\u202fDrizzle the orange chocolate over the top of the white. Using a skewer or toothpick, swirl the orange into the white chocolate. Sprinkle with additional chopped walnuts, red dragrees and gold edible glitter. Let cool until set, about 1 hour at room temperature or 12 to 15 minutes in the refrigerator. Remove the mat from the sheet tray and break the candy into shards. Top the tart with sweetened whipped cream and candy shards before serving.\u202f ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 26351,"Walking Strawberry Shortcake Snack Bags Four 1-ounce bags animal crackers 1 cup strawberries, chopped, plus sliced strawberries, for garnish
   3 tablespoons honey
   2 cups whipped cream
   Instructions: Open the cookie bags and fold the tops of the bags over the sides. Combine the chopped strawberries and honey in a medium bowl. Divide the mixture among the cookie bags, topping the cookies without stirring in the topping. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with whipped cream and sliced strawberries before serving. ","[Chardonnay, Moscato, Riesling]" 26352,"Plum Pizza with Ricotta, Apricot Reserves and Peanuts 1 (9-inch) refrigerated pie crust 2/3 cup apricot preserves 1/2 cup part-skim ricotta cheese 2 tablespoons confectioners' sugar 4 ripe plums, pitted and thinly sliced 1/3 cup chopped dry roasted peanuts Instructions: Preheat oven to 375 degrees F. Unroll pie crust onto a large baking sheet. Warm apricot preserves in the microwave for 30 seconds. Brush preserves all over the crust. In a small bowl, combine ricotta cheese and confectioners' sugar. Mix well and spread mixture all over pie crust, to within 1/4-inch of the edges. Top ricotta with plum slices, making slightly overlapping rows. Sprinkle peanuts over top. Bake 10 to 12 minutes, until crust and peanuts are golden brown. ","[Barbera, Dolcetto, Tempranillo, Garnacha]" 26353,"Buttermilk Southwestern Grilled Chicken 2 cups buttermilk 1 lime, zested and juiced 3 cloves garlic, chopped 2 tablespoons ancho chili powder (or any pure chili powder) 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon turmeric Hot sauce, to taste (recommended: Tabasco) 1/4 cup coarsely chopped fresh cilantro leaves Salt and freshly ground black pepper 4 bone-in or boneless chicken breasts (each about 6 to 8 ounces) Canola oil Instructions: Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl. Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes. Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs. Remove the meat/fish from the marinade and pat dry with paper towels. Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through. Cook's Note: This recipe also includes the method for fish. Boneless chicken breasts: about 9 minutes total Chicken thighs/legs: about 20 minutes total Bone-in chicken breasts: about 15 minutes total White Fish: about 8 minutes total ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 26354,"Giant Peanut Butter Cup Cake One 15.25-ounce box chocolate or devil's food cake mix (plus required ingredients) 3/4 cup natural peanut butter 1/4 cup butter, softened 1 cup confectioners' sugar Pinch salt 1 1/2 cups store-bought hardening chocolate sauce Instructions: For the cake: Preheat the oven to 325 degrees F. Prepare the cake batter according to the package instructions. Pour into the bottom of a jumbo silicone cupcake mold and bake until a tester comes out clean, about 1 hour. Let cool completely, then unmold the cake onto a cooling rack set in a baking sheet. For the filling: Meanwhile, beat together the peanut butter and butter with an electric mixer until completely combined. Slowly add in the confectioners' sugar about a 1/4 cup at a time, beating in between additions, until completely incorporated. Beat in the salt. Set aside until ready to use. Cut off the domed top of the cake if one has formed, and save for another use (or eat!). Cut the cake horizontally into 3 layers and put them on a work surface Use a paring knife to cut out a 3 1/2-inch hole from the middle layer; set the cake layer aside (save the cutout for another use).
   Stack the bottom and middle cake layers on the prepared cooling rack. Fill the hole in the center with the peanut butter filling. Place the last cake layer on top. Invert the cake onto a plate and chill in the freezer for 10 minutes. Pour some of the hardening chocolate sauce over the top of the cake and use a rubber spatula to gently smooth and level it. Using a silicone brush, apply more of the chocolate sauce on the sides of the cake. Chill in the refrigerator for 10 minutes, then invert the cake onto a serving platter. Spread the remaining chocolate sauce on top of the cake in an even layer and chill in the refrigerator until set. Cut the cake into slices, exposing the peanut butter center. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 26355,"Cherry Splash 2 oz. Silver rum 1/2 oz. amaretto, almond-flavored liqueur 1/2 oz. Luxardo maraschino cherry liqueur Ice Wedge of lime Splash of maraschino cherry juice Maraschino cherry for garnish Instructions: Pour rum, amaretto and cherry liqueur in a cocktail shaker with ice. Shake until ingredients are well combined and chilled. Pour into a highball glass filled with ice. Squeeze a lime wedge over drink and drop into glass. Add a pour of cherry juice and garnish with a maraschino cherry.; ","[Rum, Amaretto, Maraschino Cherry Liqueur]" 26356,"Consomme Lady Curzon 2 cups canned Turtle Soup Juice from 1/4 lemon Freshly ground salt and white pepper 2 egg yolks 3 ounces butter, cut into 3 pieces 1/2 teaspoon curry powder Pinch nutmeg 2 tablespoons cold whipping cream Instructions: Remove the turtle meat from the can of soup and chop it into small pieces. Pour the soup into a pan and heat. Add the turtle meat and simmer. Into the top of a heated double boiler, place the lemon juice and some freshly ground salt and white pepper. Beat in the egg yolks and gradually add the cubes of butter stirring constantly. Whisk in the curry powder and nutmeg. Continue beating and increase the heat under the soup. Dribble the cold cream down the sides of the pan and beat in thoroughly. The sauce will now be thickening very fast, so lower the heat under the double boiler. (If the sauce curdles, then add an ice cube and whip it away from the heat). Pour the hot soup into cups and top with the thick cream sauce. Serve at once. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26357,"Mizuno greens with Miso Honey Vinaigrette 1 cup yellow miso paste 1/3 cup honey 1/3 cup rice wine vinegar 1 tablespoon soy sauce 1/3 cup grape-seed oil Salt 1 pound Mizuno greens Instructions: For the dressing: Combine the miso paste and honey in a large mixing bowl. Whisk in the rice wine vinegar and soy sauce. While whisking, add the olive oil in a slow stream; season with salt, to taste. Toss the Mizuno greens with desired amount of dressing. ","[Chardonnay, Sauvignon Blanc, Riesling]" 26358,"Strawberry Spritz Two 750-milliliter bottles white wine, chilled 2 cups sliced strawberries 3 limes, sliced 2 oranges, sliced 2 sprigs rosemary, plus more for serving Club soda, chilled, for serving Instructions: Mix the wine, strawberries, limes, oranges and rosemary in a large pitcher. Refrigerate for a couple of hours if possible. (The drink can be made up to 12 hours in advance and stored in the fridge.) To serve, fill a glass with ice and fill two-thirds of the way with the wine mix. Top with club soda and stir. Serve garnished with rosemary sprigs. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 26359,"Wine Country French Toast 1 cup seedless red table grapes, sliced in half Scant 1/2 teaspoon grapeseed oil
1/4 teaspoon ground rosemary
Pinch kosher salt
1 cup pinot noir
1 fresh rosemary sprig
1/3 cup maple syrup
3 organic eggs
1/4 cup whole milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Two 1-inch-thick slices challah bread
2 tablespoons butter French brie, sliced from wheel
Instructions: For the roasted grapes: Preheat the oven to 325 degrees F. In a bowl, combine the sliced grapes, grapeseed oil, rosemary and salt. Mix to coat the grapes evenly. Scatter the grapes on a sheet pan or in a large skillet and roast in the oven, 15 to 20 minutes. They should not be shriveled up, just plump and juicy. For the syrup: In the meantime, in a stainless steel saucepan, add the wine and rosemary sprig. Simmer on medium-low heat until reduced by half, 15 to 20 minutes. Remove the rosemary, add the syrup, turn off the heat and let rest. (This can be done ahead of time) For the egg wash: In a bowl or casserole dish large enough to fit the bread flatly on the surface, beat the eggs, milk, sugar, cinnamon and vanilla. Beat until all the ingredients are well combined. For the French toast: Heat a large nonstick or cast-iron skillet to medium-high. Dip the bread in egg wash on both sides, allowing the egg wash to soak in but not over saturate the bread. Add the butter to the skillet and let melt. Place the bread in the skillet and let brown, about 3 minutes. Flip the bread over and place some brie on the cooked side of 1 slice of bread. Allow the cheese to soften while the second side cooks to golden brown. Turn off the heat and sandwich the 2 slices together. Cut the bread on a diagonal and plate. Top with roasted grapes and drizzle with pinot noir syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

" 26360,"Beer Braised Lamb Shoulder with Onions and Turnips Two 4- to 6-pound bone-in lamb shoulders, bones removed and reserved for another use Olive oil, for cooking
Kosher salt and freshly ground black pepper
4 leeks, large dice
2 onions, large dice
24 small turnips, scrubbed and halved
Two 12-ounce bottles local IPA Instructions: Preheat the oven to 450 degrees F. Rub the lamb with olive oil, then sprinkle with salt and pepper. Preheat a 14-inch cast-iron pan over medium-high heat. Add the seasoned lamb and sear for 5 minutes. Transfer the pan to the oven and roast until browned, about 30 minutes. Meanwhile, place a large Dutch oven over medium-high heat and add 2 tablespoons olive oil. Once heated, add the leeks and onions and cook until they begin to become tender, about 3 minutes. Set aside. After 30 minutes, remove one of the lamb shoulders from the oven and set aside. Add half of the turnips to the pan and return to the oven. Allow to continue roasting until everything is cooked through, about another 30 minutes. Add the other lamb shoulder to a stovetop pressure cooker along with the cooked leeks, onions, beer and remaining turnips. Secure the pressure cooker lid and follow the manufacturer's instructions to bring to high pressure over medium heat. Pressure cook for 20 minutes. Follow the manufacturer's instructions to carefully quick-release the steam and unlock the lid. Add everything in the pressure cooker to a large pan or shallow dish and stir, breaking up the lamb. Add to a platter. Add the roasted lamb and turnips to the same platter and serve. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 26361,"Dark Chocolate Samoa Cupcakes 1 cup gluten-free flour mix
3/4 cup granulated sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1 cup coconut milk
1/2 cup canola oil
1/4 cup black bean puree
1/4 cup espresso
1 tablespoon vinegar
1 tablespoon vanilla extract 1 teaspoon coconut extract
1 cup vegan semisweet chocolate chips
Vegan chocolate syrup, such as Da Vinci brand
Caramel Coconut Filling, recipe follows Caramel Buttercream Frosting, recipe follows 1/4 cup sweetened coconut flakes, plus more for garnish 1/2 cup coconut palm sugar
1/4 cup nondairy margarine
1/4 cup coconut milk
2 teaspoons arrowroot
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
8 cups powdered sugar
8 ounces nondairy margarine
1/2 cup soy milk
1/4 cup caramel sauce, from Coconut Caramel Filling
1 tablespoon vanilla extract
Instructions: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners. In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking soda, salt, and xanthan gum until well integrated. Add in the coconut milk, oil, bean puree, espresso, vinegar and extracts, and mix until smooth. Fold in the chocolate chips. Fill the cupcake liners three-quarters-full with batter. Bake until baked through, 13 to 15 minutes. Cool the cupcakes completely. To assemble: Fill each cupcake with Caramel Coconut Filling by piping approximately 1 tablespoon of the filling into each center. Top generously with Caramel Buttercream Frosting. Drizzle chocolate syrup across top of the frosting. Finish the cupcakes off with a large pinch of toasted coconut.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Lay out the coconut flakes eventually on the pan. Bake until golden brown, about 20 minutes, stirring every 5 minutes. Place the coconut palm sugar, nondairy margarine, coconut milk, arrowroot and salt in a medium saucepan. Cook over medium heat until it reaches boiling. Boil for 3 minutes, stirring occasionally. Stir in the vanilla and let sit for 5 minutes. Set aside 1/4 cup of the caramel for the frosting. Add 1/4 cup of the toasted coconut to the remaining caramel, and stir well. Let cool. Fill a pastry bag with the filling and cut 1/4-inch off the tip. Mix together the powdered sugar, nondairy margarine, soy milk, caramel sauce and vanilla with an electric mixer until light and fluffy. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 26362,"Chipotle Carrot Soup 1 tablespoon olive oil 1 yellow onion, diced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 tablespoon adobo cl sauce (from a can of chipotle chiles)
2 bunches carrots, scrubbed, tops removed, cut into chunks
2 teaspoons kosher salt
Freshly ground black pepper
4 cups vegetable stock or chicken stock
Juice of 1 lime
Toasted pumpkin seeds Crumbled queso fresco
Fresh cilantro leaves
Instructions: Heat the oil in a Dutch oven or large, heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring frequently, until the onion starts to soften, 3 to 4 minutes. Add the garlic, cumin, and adobo and cook until very fragrant, about 1 minute. Add the carrots, salt and pepper to taste and stir until everything is fully coated. Pour in the stock. Bring to a boil, then reduce the heat to maintain a simmer. Cook for 20 to 25 minutes, or until the carrots are tender. Remove from heat. Transfer the soup to a blender or use an immersion blender to blend until smooth. Add the lime juice. Top each serving with pumpkin seeds, cheese, and cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 26363,"Homemade \Magic\ Chocolate Sauce with Garam Masala and Ginger 8 ounces quality dark chocolate, coarsely chopped (Do not use chocolate chips) 2 tablespoons coconut oil Kosher salt 1/2 teaspoon ground ginger, plus extra for sprinkling 1/2 teaspoon store-bought or homemade garam masala, recipe follows Vanilla ice cream, for serving Coarse sea salt for sprinkling, optional, see Cook's Note* 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: Fill a small saucepan a third of the way with water. Bring the water to a boil, then reduce to a low simmer. Place a glass bowl over the top of the saucepan, to create a double boiler, make sure the water does not touch the bottom of the bowl. Add the chocolate, coconut oil and a pinch of salt. Stir until the chocolate has melted and mixture is smooth and silky. Off the heat, add the ginger and garam masala. Stir until well combined. Allow to cool slightly and then ladle a little over a scoop of ice cream. Sprinkle lightly with coarse sea salt, if using and ginger. Wait about 30 seconds for the chocolate to harden and then enjoy! Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
","[Pinot Noir, Syrah, Tempranillo, Chianti]" 26364,"The Best Pork Fried Rice 1/2 cup soy sauce 1/4 cup hoisin sauce
1/4 cup Shaoxing wine
2 tablespoons honey
2 tablespoons sesame oil
4 cloves garlic, finely grated
8 ounces 1/2-inch-thick boneless pork blade steaks
8 tablespoons vegetable oil
1/2 medium onion, chopped
2 packed cups snow peas, thinly sliced lengthwise
1 cup bean sprouts
4 large eggs, beaten
4 cups cooked and cooled rice, preferably jasmine (from 2 cups uncooked)
2 scallions, thinly sliced
1/3 cup Thai basil leaves, torn
Instructions: Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice. Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
Top the fried rice with the scallions and basil before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 26365,"Fresh Herb Pizza 1/2 teaspoon active dry yeast
2 cups all-purpose flour
Kosher salt Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more drizzling 1 tablespoon extra-virgin olive oil, plus more for drizzling Freshly ground black pepper
2 mozzarella balls, sliced
1 bunch arugula
1 bunch fresh basil leaves
1 bunch fresh parsley leaves
1 tablespoon balsamic vinegar
Grated Parmesan, for serving Instructions: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit. In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined. Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days. Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil. Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough. Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes. Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26366,"Spicy Crab Boil For Blue Crabs 1 tablespoon mustard seeds 1 tablespoon celery seeds 1 tablespoon cumin seeds 1 tablespoon dill seeds 6 whole bay leaves 1 cup paprika 1/4 cup cl powder 1 tablespoon dried red cl flakes 2 tablespoons chopped fresh thyme 1 bunch fresh rosemary sprigs 1 bunch fresh thyme sprigs 1 bunch fresh dill sprigs 1 bunch fresh sage sprigs 1 bunch fresh parsley sprigs 3 dozen blue crabs Instructions: To make the spice mix, grind the mustard, celery, cumin, dill seeds, and bay leaves in an electric spice grinder or a clean coffee grinder. Place the freshly ground spices in a large bowl and mix in the paprika, cl powder, red cl flakes, and thyme. Add the fresh herb sprigs to the bowl. Put some water and a steamer insert in the bottom of a very large pot. Add the crabs, sprinkling the spice mix and the herb sprigs between the crabs as you layer them in the pot. Put the lid on, bring the water to a boil, and steam until the crabs are cooked, about 20 minutes. The crabs should be a bright red. Remove the crabs from the pot, serve hot, and pass around crab crackers or hammers. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 26367,"Green Apple Soda 1 Tbs. granny smith apple syrup 8 oz. sparkling water ice 1 Granny Smith apple, sliced very thin, horizontally for garnish Instructions: Stir syrup and sparkling water together. Pour into a glass over ice and garnish with apple slice and a straw. ","[Chardonnay, Riesling, Gewrztraminer]" 26368,"Poached Eggs with Chipotle Dressing and Avocado Relish and Andouille Hollandaise 8 cups water 2 tablespoons white wine vinegar 2 teaspoons salt 8 eggs Avocado Relish, recipe follows Andouille Hollandaise, recipe follows 3 small Hass avocados, diced 1 small red onion, diced 1 large ripe tomato, diced 1 lime, juiced 1 bunch cilantro, leaves chopped 1/4 cup green onion, sliced Chipotle Dressing, recipe follows Salt and pepper Salt and pepper 4 tablespoons white wine vinegar 4 tablespoons water 2 small shallots, or 2 tablespoons white onions, diced 2 tablespoons Dijon mustard 2 tablespoons honey 1 egg yolk* (See Disclaimer) 3 chipotle peppers in adobo 1 cup olive oil (not extra-virgin) 20 ounces (5 sticks) butter, clarified 4 ounces shallots, chopped 1/2 teaspoon Meat Magic seasoning (recommended: Paul Prudhomme) 1/2 teaspoon Vegetable Magic seasoning (recommended: Paul Prudhomme) 1 cup andouille sausage, cut into 1/4 dice 10 peppercorns, crushed 1 bay leaf 1/4 cup white wine 1/4 cup dry vermouth 1/4 cup white wine vinegar 6 egg yolks 1/2 lemon, juiced Dash hot pepper sauce, or more to taste Dash Worcestershire sauce, or more to taste Salt and pepper Instructions: In a deep saucepan (at least 6 to 8 inches deep), bring water, vinegar and salt to a gentle simmer. Crack 1 egg and drop it into the water right above where the bubbles are coming up. Then, using a chopstick, try to swirl the water around the egg to help shape it. Drop another egg in, always onto the bubbles. Try not to do more than 4 eggs at the same time. Poach for 3 to 5 minutes, or until cooked to desired doneness of poached eggs. Remove carefully with a slotted spoon to a clean towel to soak up the excess water.
To serve, top each poached egg with a ring of Avocado Relish and pour Andouille Hollandaise around egg.
Place all ingredients in a medium mixing bowl and carefully fold together with a rubber spatula or wooden spoon. Toss with some of the Chipotle Dressing, and season, to taste, with salt and pepper. Set aside for serving with the poached eggs. Place the first 7 ingredients in a blender and blend on high for 1 minute. With the blender running, slowly drizzle in oil, and blend until emulsified. Reserve until needed. In a medium saute pan over medium heat, add 2 ounces butter. Add shallots and cook for 2 minutes. Add seasonings and cook for 2 more minutes. Add sausage and cook for 3 to 5 minutes or until golden brown; drain any fat and set aside.
In a small saucepan, combine peppercorns, bay leaf, wine, vermouth, and vinegar and reduce over high heat until 1/4 cup remains. Strain mixture through a fine strainer into a medium-sized stainless steel bowl. Add egg yolks to bowl and place over a warm water bath; beat mixture until thick and mixture holds a ribbon for 7 seconds. Turn heat off and slowly whisk in the remaining butter. Add sausage mixture, and season, to taste, with the lemon juice, hot sauce, Worcestershire, salt, and pepper.
","[Rhone Blends, Pinot Grigio, Vermentino, Sauvignon Blanc]" 26369,"Jicama and Watermelon Salad 1/2 cup fresh orange juice, plus 1 teaspoon zest 1/4 cup fresh lime juice, plus 1 teaspoon zest 2 tablespoons honey 1 teaspoon ground black pepper Kosher salt 1 jicama, cut into matchstick pieces 4 cups watermelon in 2-inch chunks 1/3 cup roughly torn fresh mint leaves Instructions: Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 26370,"White Sandwich Bread 2 1/4 teaspoons active dry yeast 4 tablespoons (1/2 stick) butter, melted, plus more for buttering the bowl and loaf pans 1 tablespoon sugar
2 teaspoons kosher salt
5 1/4 cups all-purpose flour, plus more for flouring the board Instructions: Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour. Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour. Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes. Preheat the oven to 400 degrees F. Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26371,"Agua Fresca 2 cups chopped, seeded cantaloupe 5 cups cold water 1/4 cup fresh squeezed lime juice sugar to taste lime wheels for garnish Instructions: Combine cantaloupe and 2 cups of water in a blender and puree until smooth. Pour blended mixture into a pitcher and add the rest of the water, lime juice and sugar if using. Chill well before serving. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 26372,"Sheet Pan Blackened Salmon with Garlicky Kale 4 tablespoons extra-virgin olive oil, divided use Four 8-ounce portions wild salmon, skin on, pin bones removed
Kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dry mustard powder
1 large bunch Tuscan kale, (about 12 ounces) stemmed and torn into bite-size pieces
4 large garlic cloves, minced
1 teaspoon dried oregano
Grated zest and juice from 1 large lime
1 teaspoon honey
Instructions: Preheat oven to 400F. Set an oven rack in the lower-middle position. Prepare the salmon: Use 1 tablespoon of the olive oil to grease the bottom of a rimmed sheet pan. Place the salmon, skin side down, on a flat surface and season with salt. In a small bowl, mix together the cayenne pepper, paprika, garlic powder, and mustard and set aside. Sift an even layer of the spices over the salmon and arrange filets skin side down, on the baking sheet, with space between each. Prepare the kale: In a medium bowl, massage the kale with the remaining 3 tablespoons olive oil and the garlic. Arrange it all around (but not covering) the fish on the pan. Sprinkle the oregano on top of the salmon. Cook the salmon: Place the pan in the lower-middle rack and roast for 10 to 12 minutes for medium to medium-rare salmon. (For well-done fish, leave in the oven an additional 5-8 minutes.) Remove the pan from the oven and sprinkle all of the lime zest and juice over the fish. Drizzle with honey. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26373,"Gruyere Fondue Dinner 2 medium carrots, cut into 1-inch chunks 8 ounces rainbow fingerling potatoes, halved crosswise
1/2 small head cauliflower, broken into florets (about 3 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 teaspoons ground caraway
4 ounces green beans, trimmed
4 cups sourdough bread cubes
6 ounces salami, in 2 thick slices, cut into chunks
1 1/2 cups seedless red grapes 1 cup dry white wine 12 ounces grated Emmental
12 ounces grated Gruyere
2 tablespoons cornstarch
1 teaspoon dry mustard
Pinch freshly grated nutmeg
1 tablespoon kirsch
Instructions: For the dippers: Preheat the oven to 400 degrees F. Lay the carrots, potatoes and cauliflower on a rimmed baking sheet and drizzle with half the olive oil, some salt and pepper and 1 teaspoon caraway seeds. Toss to coat. Bake for 15 minutes. Remove from the oven and push the vegetables over to one side. Lay the green beans, bread cubes, salami and grapes on the empty side and drizzle those with the remaining olive oil, some salt and pepper and the remaining teaspoon caraway. Return to the oven and roast until starting to brown on the edges and the vegetables are tender, an additional 7 to 10 minutes. Serve hot or at room temperature with fondue. For the fondue: Bring the white wine to a low simmer in a fondue pot. Toss the cheeses, cornstarch, mustard and nutmeg together in a large bowl. Add in handfuls to the simmering wine, whisking to melt before adding more. Continue to add until all of the cheese has melted and the fondue is thick and smooth, 2 to 3 minutes. Whisk in the kirsch and serve with the dippers. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 26374,"Ricotta Pie 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup cold vegetable shortening, cut into bits 1 large egg, beaten lightly 2 to 3 tablespoons ice water 1 1/2 pounds ricotta, drained well 3/4 cup sugar 5 large eggs 1 tablespoon vanilla extract 1/2 teaspoon cinnamon 1/2 cup diced candied fruit 1/2 cup semisweet chocolate chips Instructions: To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm. On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling. Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell. Bake the pie for 45 minutes, or until just set. Let cool and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 26375,"Bacon-Bundled BBQ Shrimp 1/3 cup canned tomato sauce 3 tablespoons ketchup 1 tablespoon apple cider vinegar 1 tablespoon brown sugar (not packed) 1/2 teaspoon garlic powder 8 slices turkey bacon or center-cut bacon, halved widthwise 16 large (not jumbo) raw shrimp, peeled, deveined, tails removed Instructions: Preheat the oven to 425 degrees F. To make the sauce, combine tomato sauce, ketchup, vinegar, sugar, and garlic powder in a small bowl. Mix well and set aside. Lightly spray a baking sheet with nonstick spray. Take a half-slice of bacon and coat it in the sauce. Wrap the sauce-covered bacon around a shrimp and place it, seam side down, on the baking sheet. Repeat with the rest of the bacon and shrimp. Bake in the oven until the shrimp are cooked through and the bacon is crispy, 10 to 15 minutes. So good! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26376,"Super Fine Pork Slaw 1/2 head green cabbage, super finely sliced with a mandoline 1/4 head red cabbage, super finely sliced with a mandoline 1/4 cup chopped fresh parsley 1/4 cup apple cider vinegar, plus more if needed 2 tablespoons stone-ground mustard
2 tablespoons light brown sugar
2 Hungarian wax peppers, seeded and ribs removed, finely julienned 2 Hungarian wax peppers, seeded and ribs removed, finely julienned
1/2 red onion, super finely sliced with a mandoline Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Combine the green and red cabbage in a large bowl. Add the parsley, vinegar, mustard, sugar, peppers, onions and some salt and pepper and mix to combine. Let sit for 30 minutes. Drain the excess liquid from the bowl. Transfer the slaw to a piece of cheesecloth and lightly squeeze to remove more liquid. Return the slaw to the bowl and add a little more vinegar if necessary. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 26377,"Banana Blossom Salad with Tofu Skin: Goi Bap Chuoi Tau Hu Ky 1 bird's eye cl, finely sliced 2 tablespoons sugar 3 tablespoons warm water 3 teaspoons pineapple juice 2 tablespoons soy sauce 1 banana blossom 1 tablespoon white vinegar Vegetable oil, for deep frying 9 ounces/250 g potato starch 1 sheet tofu skin, sliced into 3/4-inch/2 cm lengths 1 handful bean sprouts, roots plucked 1 tablespoon toasted sesame seeds 1 tablespoon fried Asian shallots 1 handful plucked Vietnamese mint leaves 1 long cl, julienned Instructions: For the dressing: Combine the cl, sugar, water, and soy sauce and mix well. Set aside. Peel the outer purple layer of the banana blossom until you reach the heart of the blossom, which should be opaque in color. Reserve one purple leaf along with the small young undeveloped baby bananas. Begin to slice the opaque banana blossom transferring it into a bowl of water mixed with 1 tablespoon vinegar to stop the sliced blossom from discoloring. Soak and drain. Add the deep-frying oil into a wok or deep fry pan and bring to 320 degrees F/ 160 degrees C. Dust each baby banana with potato starch and flash fry them until crisp. Transfer to a kitchen paper-lined tray. Once completed, flash fry the tofu skin until crisp and transfer to a kitchen paper-lined tray. In a mixing bowl, add the sliced banana blossom, bean sprout, fried baby banana, fried tofu skin, sesame seeds, fried shallots, Vietnamese mint, and 3 tablespoons soy dressing. Toss well. Place the reserved purple leaf into a serving bowl with the pointy end sticking out. Transfer the salad onto the leaf then garnish with more tofu skin and cl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26378,"Vegan Chili Cheese Dogs 1 tablespoon olive oil 1/2 yellow onion, finely diced Kosher salt Freshly ground black pepper 2 garlic cloves, finely minced One 540-milliliter/19-ounce can red kidney beans, drained and rinsed 1 tablespoon tomato paste 1 1/2 teaspoons chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon cumin 1/4 teaspoon cayenne 1/4 cup water (60 milliliters) 1 small yellow or white flesh potato, peeled and cut into chunks 1 small sweet potato, peeled and cut into chunks Kosher salt 1/3 cup raw cashews 3 tablespoons extra-virgin olive oil 4 sliced pickled jalape?os 1 tablespoon apple cider vinegar or jalape?o pickling liquid 2 to 3 tablespoons nutritional yeast 2 to 3 teaspoons tomato paste 1 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon chili powder 1/8 teaspoon cayenne 1 teaspoon kosher salt, plus more if needed 6 jumbo veggie dogs 6 hot dog buns 1 green onion, thinly sliced 1 small handful cilantro, optional Pickled jalape?os, optional Instructions: For the beans: Heat the oil in a large skillet over medium heat. Add in the onion, season with salt and pepper and cook until lightly golden and soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add in the beans, tomato paste, chili powder, smoked paprika, cumin and cayenne and cook for 4 to 5 minutes, or until the beans start to pop. Stir in the water, season with more salt and pepper and turn the heat down to low to keep warm. Meanwhile, for the cheese sauce: Place the potatoes and sweet potatoes into a large pot of cold water. Season well with salt and bring to a boil over high heat. When the water reaches a boil, add in the cashews and cook until the potatoes and cashews are tender, about 10 minutes. Reserve about 1/2 cup of the cooking liquid then drain the potatoes and cashews and transfer to a high-powered blender. Add the oil, pickled jalape?os, vinegar or pickling liquid, 2 tablespoons nutritional yeast and 2 teaspoons of tomato paste. Season with the garlic powder, onion powder, chili powder, cayenne pepper and salt. Add 1/4 cup of reserved cooking liquid and blend until smooth, adding more water, nutritional yeast, tomato paste and/or salt, if needed. Transfer the cheese sauce to a small pan to keep warm over low heat while you cook the hot dogs. For the hot dogs: Cook the hot dogs in a pan over medium-high or on the grill over medium until lightly charred. Serve in the buns topped with beans, a good drizzle of the cheese sauce and a sprinkling of green onions, cilantro and pickled jalape?os, if using. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 26379,"Greek Pork Meatballs: Pork Keftedes 3/4 pound ground pork 1 large red onion, minced or grated (about 1 cup) 1 large tomato, grated 2 tablespoons dried Greek mint Salt and freshly ground black pepper 3/4 cup milk 1/4 to 1/2 cup plain bread crumbs, as needed 1 1/2 cups all-purpose flour for dredging Olive oil, for frying Instructions: Combine the ground pork and onion in a mixing bowl. Add the tomato, mint, salt, and pepper, and knead well for 3 minutes to combine. Pour in the milk and continue kneading until the liquid is completely absorbed. If the mixture is so loose that the keftedes do not retain their shape, add a few tablespoonfuls of plain fine bread crumb. Cover the mixing bowl and refrigerate the mixture for at least 1 hour or up to 6 hours, so that the flavors meld. To form, season the flour with salt and pepper, and spread out on a large plate. Have a second, clean plate ready. Take a tablespoonful at a time of the meat mixture and form into a small ball, about 1 1/2 inches in diameter. Roll in the flour and shake in the palm of your hand to remove the excess flour. Place the dredged meatball on the clean plate. Continue with the remaining mixture until all the meatballs are shaped. To fry, heat about 1-inch of olive oil or other oil in a large, heavy skillet over medium heat. Using a tablespoon or small spatula, gently place as many meatballs as will fit in the pan without crowding. Fry them, turning once or twice so that all sides are browned. Remove, drain slightly on paper towels, and serve, either hot or at room temperature. The meatballs may be made several hours ahead and stored, covered, at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26380,"Extra-Bittersweet Chocolate Sorbet 2 cups water, plus 2 cups water 3/4 cup plus 2 tablespoons sugar 3/4 cup unsweetened Dutch-processed cocoa powder 8 1/2 ounces extra-bittersweet chocolate, chopped 2 1/2 cups sugar 1 1/2 cups water 2 cups washed and sliced kumquats Instructions: In a medium saucepan, combine 2 cups water and the sugar and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and gradually add the cocoa powder, whisking until smooth. Cook the mixture at a gentle simmer for 30 minutes, until syrupy. Put the chocolate in a large bowl and add half the cocoa syrup, whisking until the chocolate is melted and the mixture is smooth. Add the remaining syrup and 2 cups water and whisk well. Strain the mixture through a fine sieve and let cool. Chill the sorbet mixture, covered, until very cold, at least 4 hours, and up to 2 days. Freeze in an ice-cream maker according to the manufacturer's directions. Serve with Candied Kumquats. Serving Suggestions: Candied Kumquats, recipe follows. In a medium saucepan, combine the sugar and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar. Add the kumquats, reduce the heat to low, and simmer for about 6 minutes, or until the kumquats appear translucent. Drain well before serving. The kumquats will keep, refrigerated, for several weeks. Yield: about 2 cups ","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 26381,"Penne with Meaty Ragu 3 cloves garlic, peeled 1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
1 small yellow onion, roughly chopped
1 tablespoon fresh oregano leaves
2 tablespoons olive oil
1/2 pound ground pork
1/2 pound ground beef
2 tablespoons tomato paste
Kosher salt and ground black pepper
Pinch red pepper flakes
One 28-ounce can diced tomatoes
One 28-ounce can crushed tomatoes
4 large sprigs basil, plus more leaves for garnish
1/2 pound penne pasta
1/2 cup grated Parmesan cheese
Instructions: Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces. Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes. Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours. Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 26382,"Savory Oats with Poached Eggs 3 cups low-sodium chicken broth 1 cup steel-cut oats 8 slices prosciutto (one 3-ounce package) 1 tablespoon extra-virgin olive oil 4 cloves garlic, minced 2 teaspoons finely chopped fresh thyme 1/2 teaspoon finely chopped fresh rosemary 1 15-ounce can no-salt-added whole peeled tomatoes, crushed by hand (about 2 cups) Kosher salt and freshly ground pepper 4 large eggs 1/4 cup grated parmesan cheese Instructions: Bring the chicken broth to a boil in a medium saucepan. Reduce the heat to medium low, stir in the oats and cook, stirring occasionally, until tender and thickened, about 20 minutes. Meanwhile, cook the prosciutto in a large skillet over medium-high heat, flipping once, until crisp, 4 to 5 minutes. Transfer to a paper towel?lined plate to drain. Add the olive oil, garlic, 1 teaspoon thyme and the rosemary to the skillet. Reduce the heat to medium and cook until the garlic is lightly toasted, 10 seconds. Stir in the tomatoes and 1/2 cup water. Simmer, stirring occasionally, until the sauce is slightly thickened, 6 to 8 minutes. Transfer to a medium bowl and season with salt and pepper; cover to keep warm. Wipe out the skillet and fill halfway with water; bring to a gentle simmer over medium-high heat. Carefully crack the eggs into the water and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Transfer to a plate with a slotted spoon and season with salt and pepper. Top each serving of oats with the tomato sauce and parmesan. Sprinkle with the remaining 1 teaspoon thyme and top with the poached eggs and prosciutto. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26383,"Black-Eyed Pea Salad with Turmeric Vinaigrette Kosher salt and freshly ground black pepper One 1-pound bag frozen black-eyed peas
1/4 cup olive oil
2 scallions, chopped, whites and greens kept separate
1/4 teaspoon ground turmeric
1/8 teaspoon ground coriander
3 tablespoons red wine vinegar
4 radishes, quartered and thinly sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
Instructions: Bring a medium pot of lightly salted water to a boil. Add the black-eyed peas and simmer until just tender, 30 to 35 minutes. Drain and rinse under cold water to cool. Meanwhile, heat the olive oil in a small skillet over medium-high heat. Add the scallion whites, turmeric and coriander and cook, stirring, until the scallions are light golden, 2 to 3 minutes. Transfer to a large bowl and whisk in the vinegar, 1/2 teaspoon salt and pepper to taste. When the peas are ready, add them to the bowl with the vinaigrette along with the radishes, bell peppers, scallion greens, cilantro and parsley. Season with salt and pepper to taste. Serve at room temperature or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26384,"Manicotti Kosher salt 16 manicotti shells
One 32-ounce can San Marzano tomatoes 3 to 4 cloves garlic, grated
1 small onion, grated
1/2 teaspoon sugar
A few leaves fresh basil, torn
A few sprigs fresh parsley, leaves only A few sprigs fresh thyme, finely chopped
Kosher salt and ground black pepper
Kosher salt and ground black pepper About 2 tablespoons EVOO
2 cups passata or tomato sauce
One 10-ounce package organic chopped frozen spinach, wrung dry in a kitchen towel 4 cups ricotta 1 1/2 cup grated Parmigiano-Reggiano
Kosher salt and ground black pepper Kosher salt and ground black pepper
Freshly grated nutmeg
2 eggs, lightly beaten
2 cups shredded mozzarella Instructions: Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle. For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes. Pour half of the sauce into large baking dish. For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal. Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 26385,"Mushroom Barley and Roasted Asparagus Salad 3/4 cup pearl barley, rinsed 2 sprigs fresh thyme, plus 1 tablespoon minced leaves 3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves 1 bay leaf 2 lemons, zest peeled in large strips 10 ounces button mushrooms, trimmed and thinly sliced (about 4 cups)
1/3 cup freshly squeezed lemon juice 2 teaspoons kosher salt 2 teaspoons Dijon mustard Freshly ground black pepper 1/3 cup extra-virgin olive oil, plus more for cooking the asparagus 1/2 medium shallot, minced 2 bunches medium asparagus, woody stems trimmed (about 2 pounds) Instructions: Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes. Drain and remove the herbs and lemon.
Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl. Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Add the shallots.
Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.
Preheat the oven to 450 degrees F. Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.
Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26386,"Apple Cake 4 cups flour 2 cups (1 pound) shortening 1 cup sugar 1 pinch salt Grated peel of 1 lemon 4 eggs Milk as needed to make dough of a consistency to roll 1 No. 3 can (about 5 2/4 cups) applesauce 1/2 teaspoon cinnamon 1 pinch ground cloves Whipped cream Instructions: Blend flour, shortening, sugar, salt, grated lemon peel, and the lightly beaten eggs. Add milk as required, roll 1/2-inch thick, and line pie pan. Mix the applesauce with the cinnamon and cloves, spread over dough in pie pan, and top with dough rolled to 1/2-inch thickness. Bake 1 hour in moderate (375 degrees F) oven. Serve in deep dish with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 26387,"Daniel Boulud's Light Mayonnaise 1 egg White wine vinegar 1 tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 cup peanut oil Kosher salt and freshly ground black pepper Instructions: Poach the egg in vinegar water for 2 to 3 minutes.
Place the egg in a blender with the mustard and red wine vinegar and blend with the peanut oil. Add the seasonings at the end. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 26388,"Roasted Fingerling Potatoes with Rosemary and Thyme 1 1/2 pounds fingerling potatoes 2 T. olive oil 1 2-inch piece rosemary 2 tsp. kosher salt 1 tsp. black pepper Instructions: Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26389,"Sour Cream and Chive Mashed Potatoes 2 pounds Yukon gold potatoes, peeled, quartered and cut into 1-inch chunks 8 tablespoons unsalted butter, melted 1/2 cup half-and-half 1/2 cup sour cream 1/4 cup chopped fresh chives, plus more for garnish Kosher salt and cracked black pepper to taste Instructions: Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
Transfer to serving bowl and garnish with chopped chives. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 26390,"Leek Salad 4 medium leeks 1/2 teaspoon Dijon mustard 2 teaspoons balsamic vinegar 1/4 cup olive oil Kosher salt and freshly ground black pepper 1 teaspoon dried thyme 1 slice bacon, cooked crisp, chopped Instructions: Remove the dark green portion of the leeks and discard. Cut the leeks in half lengthwise and wash in water, being careful to check all the layers for hidden dirt. Fill a wide pan with water about 1/2-inch high up the sides. Add the leeks, simmer gently for 12 minutes, and then drain. Meanwhile, make the vinaigrette. In a small bowl, whisk together the mustard and balsamic vinegar, and then drizzle in the oil to make an emulsion, whisking constantly. Add in the salt, pepper, and thyme. Lay the leeks lengthwise on small serving platter. Sprinkle with the chopped bacon, drizzle with the dressing, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 26391,"Strawberry Crostata with Walnuts 2 cups all-purpose flour, plus some additional for rolling out the dough 1/4 cup granulated sugar 1/2 teaspoon kosher salt Zest of 1 lemon 1 1/2 sticks unsalted butter, cubed and chilled 3 to 4 tablespoons ice water 1 tablespoon unsalted butter 2 pints strawberries, hulled and split 1/4 cup plus 1 teaspoon granulated sugar, divided 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1 tablespoon cornstarch 3/4 cup Fisher? Walnut Halves, coarsely chopped Instructions: 1.Dough: In the food processor, combine flour, sugar, salt and lemon zest. Pulse to blend. Add the butter and pulse until crumbly. Pour the cold water through the hole in the top of the machine and pulse only to combine. Form into an 8-inch long cylinder (about 2 inches in diameter) and refrigerate for at least 1 hour. 2.Filling: Heat a large saute pan over high heat. Place a baking sheet next to the stove. When the saute pan is fairly hot, add the butter for the filling. When it melts and foams slightly, add the strawberries. Toss to coat with the butter and add 1/4 cup sugar, lemon zest and juice. Toss to blend and allow some of the liquid to escape from the berries and reduce. After 2 minutes, sprinkle with cornstarch, reduce heat to medium and cook, stirring for an additional 2 minutes. Transfer to the baking sheet. Spread the strawberry mixture out so it cools faster and refrigerate until very cool. 3.Preheat the oven to 375 degrees F. 4.Remove the dough from the refrigerator and cut into 8 equal pieces. Press each disk with your hand to flatten and using a rolling pin, roll each piece into a circle that is about 6-inches in diameter and about 1/8 inch thick. Make sure you flour lightly under and on top of the dough as you roll it. Trim edges with a sharp paring knife or circular pizza cutter if you want a cleaner edge on the crostata. 5.Meanwhile, remove strawberry mixture from refrigerator and transfer to a fine strainer placed over a bowl. Strain strawberries so that almost no liquid remains with the berries, being sure not to crush the fruit. 6.Arrange the tart rounds in a single layer on a baking sheet. Place 1 tablespoon walnuts onto the center of each round. Divide the cooked strawberries evenly among the dough circles. Fold the sides up tightly around the fruit to form a purse, making the fruit the center, they will open slightly during baking. Cover the opening left after folding with a few more walnuts. Refrigerate circles if they become too soft to handle. 7.Place the baking sheet in the center of the oven and bake until golden brown, 20 to 25 minutes. Top with any remaining walnuts. Sprinkle with sugar for added texture. Let cool on baking sheet for 5 minutes then transfer to serving plates using a wide spatula. Serve immediately. Note: Use strained thickened strawberry liquid as a sauce with the tarts or with ice cream. Stir in 1 teaspoon Grand Marnier, if desired.
? 2013 John B. Sanfilippo & Son, Inc. Fisher? is a registered trademark of John B. Sanfilippo & Son, Inc. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26392,"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]" 26393,"Wild Mushroom Empanadas 1 pound mixed wild mushrooms, such as hen of the woods, chanterelles, trumpet and shiitake (about 8 cups) 2 tablespoons olive oil 2 teaspoons minced jalapeno 1 garlic clove, minced 1 medium shallot, finely chopped Kosher salt 3 tablespoons chopped cilantro 2 teaspoons lime juice Freshly ground black pepper 14 packaged empanada dough rounds, thawed Vegetable oil, for frying Instructions: Trim the mushrooms and cut or tear into 1/2-inch pieces. Heat the olive oil in a large skillet over medium-high heat and cook the jalapenos, garlic and shallots until soft, about 2 minutes. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until the mushrooms release most of their liquid and are tender and browned in places, about 8 minutes. Remove from the heat, stir in the cilantro and lime juice and season with salt and pepper. Lay out the empanada rounds and fill each with 2 tablespoons of the mushrooms. Brush the edge of the rounds with water, and then fold the circles in half. Crimp the edges tightly with a fork, to seal. Refrigerate until ready to fry.
Heat 1 1/2 inches of oil in a medium pot to 375 degrees F. Working in batches of 2 or 3, fry the empanadas until crisp and golden brown, 2 to 3 minutes per batch. Transfer immediately to a paper towel-lined plate to drain. Return the oil to 375 degrees F between batches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26394,"Vanilla Bean Caramel Sauce 1 cup packed brown sugar 1/2 cup half-and-half or heavy cream (cream will make it thicker)
4 tablespoons (1/2 stick) unsalted butter Caviar (seeds) scraped from 1 vanilla pod
Pinch of salt
Instructions: Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes. Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 26395,"Spaghetti con Pomodorini e Pecorino: Spaghetti with Cherry Tomatoes and Pecorino 1 pound/450 g spaghetti Kosher salt 4 tablespoons/59 ml extra-virgin olive oil, plus extra for drizzling 3 cloves garlic, peeled and crushed 25 cherry tomatoes, halved Bunch fresh basil leaves, leaves torn Freshly grated Pecorino cheese, for sprinkling Instructions: Place the spaghetti in salted boiling water. Stir to prevent the strands from sticking together. While the pasta is cooking, heat up the olive oil in a saucepan and gently saute the garlic until golden. Add the tomatoes and cook until the tomatoes become soft. Season with salt. About 2 minutes before the spaghetti is at the 'al dente' stage, drain, reserving approximately 1 1/2 cups of pasta water. Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen and loosen the sauce. Turn off the heat. Add the torn basil leaves and cook together for approximately 30 seconds. Generously sprinkle Pecorino cheese and mix well. Drizzle with olive oil. Transfer the spaghetti to a serving bowl. Top with more Pecorino cheese and serve immediately. ","[Ros, Vermentino, Gavi, Barbera]" 26396,"Vanilla Ice Cream with Flambeed Fresh Mincemeat 1 tart apple l/2 lemon, zested and juiced 6 ounces seedless grapes, halved 1/2 cup dark raisins 1/2 cup golden raisins 1/3 cup light brown sugar 1/4 cup slivered almonds 1 tablespoon chopped candied orange peel 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 2 tablespoons butter 1/2 cup dark rum 1 quart vanilla ice cream Instructions: Peel, core and dice the apple and mix it in a large bowl with the grated lemon rind and juice so the apple does not discolor. Stir in the grapes, dark and golden raisins, sugar, almonds, candied orange peel, cinnamon, allspice, and cloves until evenly mixed. Scoop the ice cream into individual bowls. Melt the butter in a large frying pan and add the mincemeat. Fry it, stirring constantly, until very hot and the juice runs from the fruit, 3 to5 minutes. Pull the fruit to one side of the pan and add the rum in the other. Heat it until almost boiling, then flame it. Stir it into the hot fruit so the whole pan flames. Let the flames die, then spoon the mincemeat over the ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26397,"Hawaij Coffee Cake 2 1/2 tablespoons cardamom seeds, roughly ground from the seeds of 12 to 15 pods 3 tablespoons ground ginger
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup unsalted butter, at room temperature 3/4 cup plus 2 tablespoons superfine sugar 3 large eggs
1 1/3 cups all-purpose flour, plus extra if needed
2 teaspoons baking powder
Pinch of salt
1 1/2 tablespoons espresso powder dissolved in 1 tablespoon hot water
1 cup mascarpone 2 teaspoons espresso powder
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur (optional)
1/2 cup heavy cream
Instructions: Preheat the oven to 350? F. Grease an 8-inch square cake pan and line the bottom with parchment paper. To make the spice mix, blend together the cardamom, ginger, cinnamon, cloves and nutmeg in a small bowl and set aside. You\u2019ll only need 1 tablespoon for this cake.
To make the cake, beat the butter and sugar in a large bowl or the bowl of a stand mixer for 4 to 5 minutes, or until pale and creamy. Add the eggs one at a time, making sure to beat well after each addition. Add 1 tablespoon of flour if the mixture starts to curdle. In a medium bowl, mix together the flour, 1 tablespoon hawaij, the baking powder and salt. Add this to the butter mixture and beat on low speed until smooth and just combined. Stir in the espresso powder mixture and pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted comes out clean. Leave it to cool in the pan for 5 minutes before turning it out onto a rack to cool completely.
To make the topping, beat the mascarpone in a small bowl until smooth. Pour in the espresso powder, sugar and liqueur, if using, and beat for 1 minute, or until combined. Pour in the cream and whisk until it just reaches a thick spreading consistency. Be careful not to overwhip, as it may split.
Spread the topping generously on top of the cake and create swoops and swirls by using the back of a spoon. Slowly sweep your spoon or offset spatula back and forth across the cake, leaving about 1/2 inch around the edges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26398,"Kids Can Make: Healthy Secret Strawberry Chocolate-Chip Muffins Cooking spray 2 1/4 cups whole wheat pastry flour 1/2 cup mini semisweet chocolate chips 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup 2-percent milk 2/3 cup packed light brown sugar 1/2 cup melted virgin or extra-virgin coconut oil 2 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon finely grated orange zest 12 small strawberries, hulls removed and trimmed as needed Instructions: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray. Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don't worry if there are a few lumps.) Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It's OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops. Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26399,"How to Make Snowball Cookies | Almond Snowball Cookies 3/4 cup sliced almonds 3/4 cup sugar 3/4 cup unsalted butter, sliced and softened (1 1/2 sticks) 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, Moscato]" 26400,"Lemon-Lime Sparkler 1 large bunch green grapes 2 liters lemon-lime soda, cold 1 1/2 cups gin (recommended: Tanqueray) 2 limes, juiced, plus slices for serving 2 lemons, juiced, plus slices for serving Instructions: Pick the grapes from the stems and place them in a single layer on a rimmed cookie sheet. Put the grapes into the freezer and freeze for at least 3 hours or overnight. Once frozen, the grapes can be put into a plastic freezer bag. When ready to serve, in a large pitcher stir together the lemon-lime soda, gin, and lime and lemon juice. Fill a glass with frozen grapes and pour over the cocktail mix. Garnish with slices of lemon and lime if desired. ","[Gin, Prosecco, Sauvignon Blanc, Ros]" 26401,"Green cl Cheeseburgers 1 serrano cl pepper 2 large Cubanelle peppers 2 large poblano cl peppers 1 tablespoon vegetable oil, plus more for the grill 1 small onion, diced Kosher salt 3 cloves garlic, minced 1/2 teaspoon ground cumin 2 tablespoons white vinegar 3 pounds ground beef chuck Freshly ground pepper 8 slices colby-jack cheese 8 hamburger buns Mayonnaise, barbecue sauce, lettuce and sliced sweet onion, for topping Instructions: Preheat a grill to medium high. Grill the serrano, Cubanelle and poblano peppers, turning, until charred all over, 6 minutes for the serrano, 8 minutes for the Cubanelle, and 10 to 12 minutes for the poblano. Transfer to a large bowl, cover with plastic wrap and let steam 10 minutes. Peel, seed and chop all the peppers. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion, season with salt and cook, stirring, until browned, 5 to 6 minutes. Add the garlic and cumin and cook, stirring, until the cumin is toasted, about 1 minute. Add 1 cup water, the grilled peppers and 1/2 teaspoon salt. Simmer over medium heat until most of the liquid has cooked off, 8 to 10 minutes. Stir in the vinegar and season with salt. Form the ground beef into 8 patties, about 4 inches wide and 1/2 inch thick; season with salt and pepper. Oil the grill grates. Grill the burgers over medium-high heat, 3 to 31/2 minutes per side for medium rare; top each with a slice of cheese after flipping and cover to melt. Toast the buns cut-side down, about 30 seconds. Spread some mayonnaise and barbecue sauce on the buns. Serve the patties on the buns with lettuce, sliced onion and the grilled cl salsa. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 26402,"Grilled Chicken Breast with Ginger and Soy 2 cups soy sauce 1/2 cup extra-virgin olive oil 1/4 cup dark sesame oil 1 lime, juiced 4 inches fresh ginger, chopped 2 garlic cloves, chopped 1/2 cup chopped fresh cilantro leaves 4 boneless, skinless chicken breasts, pounded thin Instructions: Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months. Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface. Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26403,"Fried Alligator with a Garlic Aioli Dipping Sauce; Mediterranean Alligator with a Tomato and Caper Sauce; Alligator Picatta Bread crumbs, for dredging Flour, for dredging 8 to 10 pieces alligator meat Olive oil, for frying Salt and freshly ground pepper Salt and freshly ground pepper
1 lemon, juiced Garlic Aioli dipping sauce, recipe follows Mediterranean Alligator with a Tomato and Caper Sauce, recipe follows Alligator Picatta, recipe follows 1 clove garlic 1 green onion 1 white onion 4 egg yolks
1 lemon, juiced 1/2 cup vegetable oil Salt and pepper Hot taste pepper sauce, to taste 2 tablespoons olive oil 2 tablespoons butter 1 onion, chopped 1 shallot, finely diced 1 clove garlic, minced 8 to 10 pieces alligator meat 1 can whole peeled tomatoes 1/4 cup chopped fresh parsley leaves 1 lemon, juiced Kalamata olives, chopped Salt and pepper 8 to 10 pieces alligator meat 2 tablespoons olive oil 4 tablespoons butter, plus an additional 1 to 2 tablespoons for thickening sauce 1 large shallot, chopped 1 cup chicken stock 2 tablespoons all-purpose flour 2 tablespoons capers 2 lemons, juiced, plus additional wedges for garnish Instructions: Combine equal parts of plain bread crumbs and flour in a small bowl. Dip the alligator meat in the flour mixture and set the pieces aside. In a large skillet, heat the oil over medium-high heat. Add the alligator meat to the hot oil and pan-fry until all sides are evenly browned. When the alligator is cooked through, remove the meat with tongs, and drain the excess oil on a paper towel-lined plate. Immediately add salt and freshly ground pepper to taste. Before serving, squeeze the juice of 1 lemon on top of the fried alligator. In a food processor, pulse the garlic, green onion, and white onion until minced and thoroughly combined. Add the egg yolks and lemon juice, and pulse again until blended. Slowly drizzle the oil into through the feeding tube of the processor until the sauce emulsifies. When the sauce is thickened, add salt, pepper, and a couple drops of hot pepper sauce, to taste. Serve as a dipping sauce for the Fried Alligator. Combine the olive oil and butter in a large skillet over medium-high heat. When hot, add the onion and shallot to the pan, and saute for 2 to 3 minutes. Add the garlic, and then add the alligator meat. Saute the alligator for 8 to 10 minutes, or until the meat begins to brown, flipping the meat when the first side begins browning. Add the tomatoes, parsley, lemon juice, and olives to the pan. Bring to a simmer, and then lower heat to maintain a simmer for 35 to 40 minutes. Add salt and pepper, to taste. Pound the alligator with a meat mallet to tenderize. Heat a large skillet over medium-high heat, and then add the olive oil and 4 tablespoons of butter. Add the shallot, and saute for 4 to 5 minutes, stirring with a wooden spoon so that it doesn't burn. Add the alligator meat to the pan, and saute for an additional 8 to 10 minutes, or until the alligator browns slightly. Add chicken stock and flour, and then cook for 2 to 3 minutes, or until the sauce thickens. Lower the heat to medium-low, and add the capers and lemon juice, and then simmer for 15 minutes. Add butter, as needed, to thicken the sauce. Garnish the plate with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26404,"Maple Vodka Peaches 2 tablespoons extra-virgin olive oil 4 ripe peaches, halved, pit removed with teaspoon to make a well\u202f
8 teaspoons vodka\u202f
4 tablespoons maple syrup\u202f
3 tablespoons shelled pistachios, roughly chopped\u202f
1 tablespoon fresh tarragon leaves\u202f
Store-bought vegan vanilla ice cream, for serving\u202f
Instructions: Heat a grill pan over a medium-low heat. Pour in the olive oil. Place the peaches cut-side up in the grill pan. Carefully pour 1 teaspoon vodka into each well and allow to cook on a gentle sizzling heat for 7 minutes; the vodka will heat and infuse into the peaches.
Spoon 1/2 tablespoon maple syrup into each well, allow to cook for 1 minute. Turn the peaches over, cut-side down, and allow them to cook through and the sauce to caramelize, about 7 minutes further.
Whilst the peaches are cooking, toast the pistachios in a small dry saut pan over medium heat, tossing occasionally, until they start to brown a little, about 1 minute. Remove from the pan and roughly chop.
Serve the peaches on a platter. Spoon over any excess sauce, scatter with toasted pistachios and sprinkle with the tarragon. Serve with vegan vanilla ice cream on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26405,"Polenta Gratin with Mushroom \Bolognese
2 tablespoons peanut oil 1 onion, peeled and diced 1 carrot, peeled and diced 1 celery stalk, peeled and diced Kosher salt and freshly ground black pepper 1 garlic clove, peeled and minced 1/2 to 3/4 pound mixed wild and cultivated mushrooms, cleaned, trimmed, and diced 1 tablespoon fresh thyme leaves 1 tomato, seeded and diced 1 cup chicken stock, homemade or store-bought 1 cup polenta 4 cups water Kosher salt, to taste 1/4 cup extra virgin olive oil 3 to 4 tablespoons freshly grated Parmigiano-Reggiano cheese Instructions: Heat the peanut oil in a large skillet over medium heat until it moves easily across the pan. Add the onion, carrot, celery, salt, and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, cook for 1 minute, then add the mushrooms and thyme leaves. Cook, stirring frequently, until the mushrooms are almost tender, about 3 minutes. Add the tomato, cook for about 2 minutes more, then add the stock 2 tablespoons at a time, bringing to a simmer before each addition. Simmer the bolognese until it is concentrated but not yet dry, about 30 minutes. Set aside to cool. Moisten the polenta with 2 tablespoons of water, mixing well with your hands. Bring 4 cups of water to a boil in a saucepan over high heat. Add a pinch of salt and gradually stir in the polenta. Stirring constantly, bring the polenta to a boil, then reduce the heat to low. Cook the polenta, stirring occasionally, until it is no longer grainy, about 30 minutes. Stir the olive oil into the polenta, season with salt, and remove it from the heat. TO ASSEMBLE: Heat the oven to 350 degrees. Spoon 1/2 the polenta into a medium baking dish and cover with 1/2 of the sauce. Spoon in the remaining polenta, spread it evenly, then sprinkle with the Parmigiano-Reggiano cheese. Transfer the remaining sauce to a small saucepan and reserve. Bake the gratin until the top is golden, about 40 minutes. Just before serving, warm the reserved sauce over low heat. Divide the gratin and sauce among 4 plates and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 26406,"Swedish Meatballs 1/2 cup crushed rusks or white bread (bread crumbs) 3/4 cup cream 1 cup ground beef 1/2 cup ground veal 1/2 cup ground pork, preferably with fat (may be substituted for more beef) 1/2 finely chopped onion Butter for frying 1 egg Salt White pepper Soy sauce, optional Instructions: Soak the bread (bread crumbs) in the cream. Mix the ground meat and add the cream and bread mixture. Brown the finely chopped onion in a little butter. Mix the onion with an egg and add it to the meat mixture. Work the mixture until smooth. Add some more water to give a smooth consistency, season with pepper and salt as you go. Roll the meat into balls. The simplest method is to shape them using the wet palm of your hand and a couple of tablespoons, alternately standing them in a glass of hot water. Melt rather large quantity of butter and put 10 to 20 meatballs at a time, depending on their size. Let them brown, and shake the pan now and again so that they roll around, removing each one when they are ready. If the meatballs are to be served with gravy or sauce, proceed as follows: Rinse the frying pan with water after each frying and add new butter. When all the meatballs are ready, sprinkle a little flour in the pan, pour in the gravy (i.e. butter from the frying and water used to rinse the pan) and stir until the sauce is even. Flavor with a little white pepper, salt and perhaps some Soy Sauce. Let the meatballs bubble gently for a few minutes in the sauce, over low heat. If a creamy sauce is desired, pour cream into the pan after the last frying. Serve the meatballs with potatoes, lingonberries, salt or pickled cucumber and gravy. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 26407,"Stuffed Quail with Rose Geranium Jelly 8 semi-boneless quail, wing tips removed Salt and pepper, to taste 1 loaf French-style bread (baguette) diced (about 4 cups) 8 tablespoons butter 1 cup chicken or duck livers, cleaned and patted dry 1 onion finely diced 1 large granny smith apple, peeled and diced 2 teaspoons fresh thyme or 1 teaspoon dry 2 teaspoons fresh sage or 1 teaspoon dry 1/2 cup green onions, chopped 1/4 cup parsley 3 cups chicken stock, heated 2 shallots, finely chopped 1 cup wine, a full-bodied rose or riesling is nice (depends on the kind of jelly you use) 3 cups quail, chicken or duck stock 2 tablespoons cider vinegar 3 tablespoons rose geranium jelly, or use other jelly, such as apple, currant, port wine or herb jelly 3 tablespoons unsalted butter Salt and pepper Instructions: Preheat the oven to 400F. Rinse the quail in cold water, pat dry and set aside. Place diced bread in a large bowl. Melt butter in a skillet and gently saute livers until firm but still rosy inside, remove and reserve. In another pan, saute the onion and celery until translucent. Add the apples, sage and thyme and cook 2 to 3 more minutes. Pour onion mixture and diced reserved liver over bread and add all other ingredients. Stir or mix with hands making sure that stuffing is moist. Season to taste with salt and pepper. Divide stuffing into 8 equal portion and stuff into quail. Rub each quail with a little softened butter and season with salt and pepper. Roast quail for 10 minutes at 400F, then turn heat down to 350 degrees and finish cooking for approximately 10 minutes until quail are golden brown. After reducing the heat, begin assembling the sauce.; Place shallots and wine in a small saucepot and bring to a boil. Reduce heat and simmer until wine is reduced by at least half. Add stock, bring back to a boil and reduce to about 1/2 cup of liquid. Whisk in jelly and vinegar and simmer for another 5 minutes or so. Whisk in butter by the tablespoon to thicken, then season with salt and pepper. Adjust sweetness if necessary with a drop or two of vinegar. Divide quail among plates and spoon over warm sauce. ","[Ros, Pinot Grigio, Sauvignon Blanc, Barbera]" 26408,"Grandma Blair's Pecan Caramel Rolls 1 package dry yeast 1 cup warm water 1/4 cup granulated sugar 1 teaspoon salt 2 tablespoons melted margarine 1 egg 3 1/4 to 3 1/2 cups flour 1/3 cup margarine 1/2 cup brown sugar 1 tablespoon corn syrup 2/3 to 1 cup pecan halves 1/2 cup granulated sugar 2 teaspoon freshly ground cinnamon Instructions: In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 26409,"Big Daddy's Thousand Island 3/4 cup mayonnaise 1/4 cup ketchup 3 tablespoons sweet pickle relish 1 1/2 tablespoons prepared horseradish 1 teaspoon red wine vinegar Pinch salt Pinch coarsely ground black pepper Instructions: Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling]" 26410,"Steak Salad with Tzatziki 1/4 cup red wine vinegar 3 tablespoons extra-virgin olive oil, plus more for the grill 1 teaspoon dried mint 1 small clove garlic, grated Kosher salt and freshly ground pepper 1 small flank steak (about 1 pound) 1 cup bulgur wheat 1/2 cup nonfat plain Greek yogurt 2 Persian cucumbers (1 grated, 1 halved and thinly sliced) 4 Campari or other small vine-ripened tomatoes, quartered 1/2 cup fresh parsley, torn 1 small head Romaine lettuce, chopped (about 6 cups) Instructions: Combine the vinegar, 1 tablespoon olive oil, the mint and half of the garlic in a medium bowl; season with salt and pepper. Add the steak; let marinate 10 minutes. Cook the bulgur as the label directs. Meanwhile, preheat a grill or grill pan to medium high. Make the tzatziki: Whisk the yogurt, grated cucumber, 1 tablespoon each water and olive oil and the remaining garlic in a small bowl; season with salt and pepper. Refrigerate until ready to serve. Brush the grill grates with olive oil. Remove the steak from the marinade and pat dry. Grill the steak until well marked, 6 to 7 minutes. Flip and continue grilling until marked on the other side, 5 to 6 more minutes for medium rare. Transfer to a cutting board and let rest 5 minutes, then slice against the grain. Fluff the bulgur with a fork and stir in the remaining 1 tablespoon olive oil, the sliced cucumber, tomatoes and parsley; season with salt and pepper. Divide the lettuce among plates and top with the bulgur mixture, steak and tzatziki. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 26411,"Dessert Nachos 4 cups store-bought flour tortilla chips, unsalted 1 tablespoon ground cinnamon 1 tablespoon granulated sugar 1 cup grated semisweet chocolate 1 cup grated white chocolate 1 cup Creme Fraiche, recipe follows 1 cup Warm Berry Salsa, recipe follows 1 cup sour cream 1/2 cup heavy cream 1/4 cup confectioners' sugar 2 tablespoons orange-flavored liqueur, such as triple sec 1/2 cup granulated sugar 1 tablespoon liqueur of choice, such as orange-flavored cognac 1 tablespoon butter, at room temperature 1 tablespoon white wine vinegar 1/4 cup blueberries 1/4 cup raspberries Hot sauce, cl-garlic sauce, diced peppers or cl seeds, optional Instructions: Preheat the oven to 350 degrees F. In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa. Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight. In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes. Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired. Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 26412,"Oak Grilled Prime Rib Chop 5 tablespoons red wine vinegar 5 tablespoons garlic olive or vegetable oil 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground white pepper 1 teaspoon cayenne pepper 1/2 teaspoon onion powder 2 tablespoons granulated garlic 3 tablespoons salt 2 (25-ounce) prime rib chops Olive oil, for brushing grill Instructions: Preheat an outdoor grill preferably wood fired with oak wood to medium heat. For the Basting Sauce, in a small bowl, stir together the vinegar and oil. For the Seasoning Salt, combine all the ingredients in a small bowl. Brush both sides of the steaks with the basting sauce. Oil the grill and place steaks on the grill. Season the top side of each steak with the seasoning salt. Turn the steaks before the heat pushes juices out the top (and continue to turn using this timing method throughout cooking). Baste and season after each turn, 4 times per side. Continue turning until the steaks are done to your liking. Enjoy! Leftover seasoning salt can be kept tightly sealed for up to 1 month. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26413,"Chicken Livers on Spinach Salad with Gorgonzola Dressing and Polenta Croutons 2 tablespoons oil 8 chicken livers 1 pound flat leaf spinach, cleaned 2 ounces soft Gorgonzola cheese 6 ounces olive oil 2 ounces sherry vinegar Salt and pepper, to taste 1 box instant polenta Water 1 sprig rosemary Flour for dusting 1 to 2 cups oil Instructions: In a hot skillet with oil sear livers until medium rare. Place on paper towel. Place spinach in a bowl. In a second bowl mash Gorgonzola cheese. Whisk in oil and vinegar. Season with salt and pepper. Drizzle about 4 ounces of Gorgonzola dressing over spinach and toss. Follow directions on box of instant polenta, steeping rosemary branch in water first. Remove rosemary and pour polenta onto sheet pan that is about 1 inch deep. Let set and cool. Cut polenta into 1 inch cubes and dust with flour. Fry in heavy skillet or deep fryer until golden brown. Garnish spinach salad with croutons, balsamic syrup, basil oil, and diced sun dried tomatoes. Lay chicken livers on top of salad ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 26414,"Chicken Sliders with Tomato Chutney 4 skin-on, boneless chicken thighs (about 1 1/4 pounds) 2 tablespoons grapeseed oil Kosher salt and freshly ground pepper Vegetable oil, for deep-frying 1 cup all-purpose flour 1 cup chopped plum tomatoes 1/4 cup diced red onion 1 tablespoon minced fresh parsley Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, softened 8 potato slider rolls, split Mayonnaise, for topping (optional) Instructions: Preheat the oven to 225 degrees F. Bake the chicken: Toss the chicken with the grapeseed oil and 1/4 teaspoon each salt and pepper in a medium bowl, coating well. Transfer to a baking sheet and bake until cooked through, about 35 minutes. Remove from the oven and let cool 1 hour. Meanwhile, make the chutney: Combine the tomatoes, red onion, parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a small saucepan and cook over low heat, stirring occasionally, 30 minutes. Remove from the heat and cover to keep warm. Fry the chicken: Heat 3 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Combine the flour, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl, then add the chicken and toss to coat. Fry the chicken until golden brown, 4 to 5 minutes. Drain on a paper towel-lined plate. Let cool slightly, then cut each thigh in half. Assemble the sliders: Spread a thin layer of butter on the cut sides of the rolls. Heat a large skillet over medium-high heat. Place the rolls, buttered-side down, in the pan and toast until golden, about 2 minutes. Spread with mayonnaise and sandwich with the chicken and chutney. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 26415,"Lobster with Mayonnaise 1 lobster per serving 1 egg yolk* Dijon mustard Salt and pepper Salt and pepper
Light extra-virgin olive oil 1/2 pint (1 cup) olive oil/sunflower oil/ mixture of the two 2 egg yolks Salt and freshly ground black pepper Salt and freshly ground black pepper
1 level teaspoon Dijon mustard Lemon juice/white wine Vinegar Instructions: Fill a pan with lukewarm water and place over high heat. Place the lobster in the pan and cover. Once the water has come to the boil, cook the lobster for ten minutes or until it no longer has any blue hue and has turned a deep red-orange color. Remove the lobster from the pan and leave to cool. Once cool you can prepare the lobster in the traditional manner: with a sharp knife make an incision at the point where the head joins the body and cut down the length of the lobster towards the tail. Make sure that you have cut right the way through the body. Now turn the lobster 180 degrees and cut from the original incision back through the head. With you fingers gradually prise the shell apart so that it falls into two halves. Remove the front claws and set aside. With your index finger prise the meat out of the shell (trying to keep it in one piece, again working from the tail upwards. Replace the meat in the shell (this process makes it easier for your guests to keep their fingers clean) and repeat with the second half. Using a cleaver or hammer crack both sides of the claws. Remove the surrounding shell and extract the meat in a single piece. Arrange the two halves of lobster on a plate together with the claw meat and serve with mayonnaise, which you can make in the following way: Put eggs, mustard, pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon, beater or whisk. Start adding the oil, drop by drop to begin with, stirring all the time. When the mixture starts to emulsify you may add more oil in steady dribblets but keep stirring until you get the required jelly-like substance, which is the consistency that proper mayonnaise should be. Finally test for more seasoning. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26416,"Hot Fudge Calzone 4 ounces pizza dough 3 ounces premium quality hot fudge, room temperature 1/4 cup melted butter 1 tablespoon sugar in the raw Vanilla bean ice cream Powdered sugar Cocoa powder Instructions: Spread dough on floured pizza peel. Place fudge in middle of dough and fold and seal. Brush top with butter and sprinkle sugar on top of the butter. Bake in 400 degree oven until golden brown. Remove from the oven. Serve with vanilla bean ice cream. Dust with powdered sugar and cocoa powder for presentation. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 26417,"Brownie Cheesecake Bars Crisco? Original No-Stick Cooking Spray 1 (19.5 oz.) package Pillsbury? Classic Traditional Fudge Brownie 3/4 cup chopped walnuts 2 (8 oz.) packages cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 large egg 1 teaspoon vanilla extract Smucker's? Chocolate Sundae Syrups Ice Cream Topping Instructions: HEAT oven to 350 degrees F. Coat a 13 x 9-inch baking pan with no-stick cooking spray. PREPARE brownie mix according to package directions. Stir in nuts. Spread into prepared pan. BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter. BAKE 40 minutes or until top is lightly browned. Cool 1 hour. Chill. Garnish with chocolate syrup. Cut into bars. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26418,"No Recipe Recipe: Compound Butter Sticks unsalted butter, softened Chopped garlic Chopped fresh herbs - parsley, basil, thyme, rosemary Salt and freshly ground black pepper Instructions: In a bowl, mix all the ingredients together. Lay a large piece of plastic wrap on your counter. Spoon the butter into the middle of the wrap, in a long rope-shape. Roll the plastic wrap over the butter, gently forming it into a log, tucking the ends under. Pop it into the refrigerator or the freezer and chill until hard and set. When ready to use, just slice a coin off the butter and put it on top of grilled steaks, fish, or poultry. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26419,"Dill Pickle Pizza All-purpose flour, for dusting 1 pound pizza dough
1/2 cup Alfredo sauce
1 1/2 cups shredded mozzarella
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 1/2 cups sliced dill pickles (about 4 large pickles)
Fresh dill sprigs, for garnish
Ranch dressing, for serving
Instructions: Place a pizza stone or inverted rimmed baking sheet on the bottom rack of the oven and preheat to 450 degrees F. Dust a piece of parchment lightly with flour. Stretch or roll out the pizza dough into a 14-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet.
Spread the Alfredo sauce on the pizza dough and sprinkle with the mozzarella. Combine the garlic powder and Italian seasoning in a small bowl, then sprinkle over the cheese. Top with the pickles.
Slide the pizza on the parchment onto the heated stone or baking sheet and bake until the crust is golden, 12 to 14 minutes. Garnish with dill sprigs and serve with ranch dressing for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 26420,"Portobello Panini 4 portobello mushroom caps (about 2 ounces each) Vegetable cooking spray 4 sun-dried tomatoes (not oil-packed), chopped 1/4 cup crumbled gorgonzola cheese 1 tablespoon plus one teaspoon olive oil Salt and freshly ground black pepper Instructions: Slice the stems off the mushrooms so they can lay completely flat. Slice each cap in half to form 8 round slices. Spray a large nonstick grill pan with cooking spray and preheat over medium high heat. Top the bottom half of the mushrooms with tomatoes and cheese. Cap with remaining mushroom rounds. Brush the top sides of each sandwich with oil. Place mushroom sandwiches in the pan oil side down and cook for 2 minutes. Brush the top with oil, flip and cook for 2 minutes more. Season with salt and pepper and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26421,"Chicken Suiza Chilaquiles 10 medium corn tortillas, cut in half then into 2-inch wide strips Cooking spray
Salt
3 poblano peppers
6 large tomatillos, peeled
3 to 4 cloves garlic, in skins
1 onion, peeled and cut into wedges
1 tablespoon canola or vegetable oil
1 tablespoon honey or agave syrup
1 teaspoon ground cumin, 1/3 palmful
Small handful fresh cilantro plus a few leaves for garnish
1 lime, juiced
Pepper
1 1/2 to 2 cups chicken stock, reserved from Poached Chicken, recipe follows 1/2 cup crema, creme fraiche or sour cream
3 cups Poached Chicken, pulled or chopped into bite-size pieces, recipe follows
1/2 cup shredded Swiss 1/2 cup shredded Jack cheese Red onion, thinly sliced rings, for garnish
1 whole chicken, 5 pounds 2 bay leaves
2 carrots, coarsely chopped, with stems, if you have them
2 large cloves garlic, crushed
1 lemon, sliced
1 onion, quartered
A few stalks celery with leafy tops, coarsely chopped
A small handful of parsley with stems
Salt
A few peppercorns
Instructions: Preheat the oven to 375 degrees F. Spray the tortillas and toast until golden and crisp. Remove and set aside. Increase the oven temperature to 500 degrees F. Char the peppers all over on gas stovetop burner or under the broiler. Place in a bowl, cover and cool to handle. Peel and seed the peppers. Dress the tomatillos, garlic and onions with the oil, and roast until charred and tender. Cool slightly and remove the skin from the garlic. Process the tomatillos, garlic, onions, poblanos, honey, cumin, cilantro, lime juice and some salt and pepper into fairly smooth sauce/salsa. Taste to adjust seasoning. Add to a pot and stir in the chicken stock, bring to a simmer, stir in the crema and then add the chicken. Fill a casserole dish with the crisp tortilla strips and top with half of the cheese. Spread around all of the chicken and creamy sauce, and top with the remaining cheese. Return to the oven and bake the casserole until bubbly brown. Remove and top with sliced red onion rings and more cilantro leaves. Place the cleaned chicken in a pot on a bed of bay leaves, carrots, garlic, lemon, onion, celery and parsley. Fill the pot to cover the chicken to the top with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from skin and bones. Strain and reserve all of the cooking liquids. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 26422,"Lobster Salad with Red Beets Petal and Caviar Vinaigrette 2 1/2 quarts water 2 1/2 cups white wine 2 chopped carrots 1 branch thyme 2 bay leaves 1 soup spoon black peppercorns 1 cup white wine vinegar 4 lobsters 1 1/2 pounds each 4 large red beets 2 ounces French string beans 1/2 cup extra virgin olive oil 2 teaspoon balsamic vinegar 1 tablespoon fresh chervil, chopped 3/4-ounce osetra caviar, for the vinaigrette, plus 1-ounce osetra caviar, for garnish (quenelles) 5 small bouquets mixed greens, tied with a sprig of blanched chive Instructions: Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes. Yield: 3 quarts Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds). Remove with a skimmer, and drain. When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece. Remove the vein. Slice 30 medallions and set aside. Break each claw under the joint and remove the flesh without breaking it. Flesh from the claws should remain whole. Preheat oven to 325 degrees Fahrenheit Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out. Cook them for 1 hour and 30 minutes. Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion). With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice. (Keep the parings to make a salad with potatoes, touch of garlic and olive oil). Place on the fire a pot of water to boil with a pinch of Hawaiian salt. Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow). They should be cooked in 3 to 4 minutes depending on quality and size. When you bite them they should be soft. Once cooked place them quickly in iced water so they keep their color. Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion. Set aside. Caviar Vinaigrette: Mix the olive oil with balsamic vinegar. Add the 3/4-ounce caviar and the chervil. Mix but do not add salt (there is enough salt in the caviar). Add a touch of pepper. On the top of the plate, place a bouquet of salad. At the bottom forming half a circle, place 5 petals of red beets. On the inside place 5 medallions of lobster on top of the petals. A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil. On the left a bunch of string beans and on the right a tomato rose. Coat the lobster medallions with caviar vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 26423,"Pan Fried Tilapia 1/4 cup all-purpose flour 2 teaspoons seafood seasoning 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 1/2 pounds fresh tilapia fillets 2 tablespoons canola oil 2 tablespoons butter 1 teaspoon chopped garlic 2 tablespoons lemon juice 2 tablespoons freshly chopped parsley leaves Instructions: Heat oven to 300 degrees F. In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side. Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce. Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26424,"Tangerine-Glazed Easter Ham With Baby Carrots 1 (8 to 10-pound) smoked ham, bone-in, skin on Kosher salt and freshly ground black pepper 1 bunch fresh sage leaves 1/4 cup extra-virgin olive oil 1 cup (2 sticks) unsalted butter, cut in chunks 2 tangerines, sliced thin, seeds removed 2 cups tangerine juice 2 cups light brown sugar, packed 1 cup water 1/4 teaspoon whole cloves 2 cinnamon sticks 11/2 pounds carrots, peeled Instructions: Preheat the oven to 300 degrees F. Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze. For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes. After the ham has been going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes. Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze. Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26425,"Linguine with Clams and Pancetta Kosher salt 12 ounces linguine 1/4 cup extra-virgin olive oil 8 cloves garlic 4 ounces diced pancetta 2 oil-packed anchovies 24 littleneck clams, scrubbed and rinsed well 1 cup dry white wine 1 cup low-sodium chicken broth 1/4 cup chopped fresh parsley 1/4 teaspoon red pepper flakes Juice of 1/2 lemon Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm. Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26426,"Chef Rene's Key Lime Stack 2 cups heavy cream 2 ounces sugar 1 sheet gelatin, softened in cold water 2 ounces coconut milk (recommended: Coco Lopez) 1 fresh Key lime, juiced 1 tablespoon grenadine 4 sheets rice leaves* Vegetable oil Powdered sugar Raspberry Coulis, recipe follows Lime twists, for garnish 2 pints raspberries 4 tablespoons powdered sugar Instructions: Whip cream and sugar until stiff peaks form. Fold in softened gelatin, coconut milk, lime juice, and grenadine. Cool in refrigerator for 3 hours. Cut each rice leaf sheet into 3 pieces. In a large heavy-bottomed skillet, pour enough oil so that the rice leaves will float. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Deep-fry rice leaves until crisp (about 1 minute.) Drain on paper towels and dust with powdered sugar while still warm. Start with 1 scoop of mousse in center of cold plate. Top with 1 fried rice leaf. Add another scoop of mousse and top with another rice leaf. Top with a third scoop of mousse and final rice leaf. Drizzle raspberry coulis over and around the stack. Garnish with a lime twist. Mix ingredients in blender and then press through fine sieve. Let cool in refrigerator. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 26427,"Seafood Po' Boy with Umami Remoulade 1 1/2 cups mayonnaise 3/4 cup Dijon mustard 1/2 cup minced celery 1/2 cup minced onion 2 tablespoons horseradish 2 tablespoons ketchup 2 tablespoons minced fresh parsley 1 teaspoon hot sauce, such as Frank's Red Hot 1 teaspoon paprika 1 teaspoon sugar 1 teaspoon sundried tomato paste Dash of soy sauce Dash of Worcestershire sauce Vegetable or peanut oil, for frying 1 cup cornmeal 1/2 cup all-purpose flour 1 teaspoon kosher salt 2 large eggs 1/4 cup milk 1 pound shucked oysters 1 pound large gulf shrimp, peeled and deveined 4 French bread sandwich rolls, halved lengthwise 4 slices applewood-smoked bacon, cooked to just crispy 2 lemon wedges 8 pickle slices 1 cup shredded lettuce Instructions: For the remoulade: Combine the mayonnaise, Dijon, celery, onion, horseradish, ketchup, parsley, hot sauce, paprika, sugar, tomato paste, soy sauce and Worcestershire sauce in a medium bowl and stir to combine well. Cover and refrigerate until ready to assemble the sandwiches. For the sandwiches: Heat the oil in a deep fryer until it measures 375 degrees F on a deep-fat thermometer. Combine the cornmeal, flour and salt in a bowl. In a separate bowl, whisk together the eggs and milk. In batches, dip the oysters in the egg mixture, shake off excess, then dip in the cornmeal mixture until coated completely. In batches, carefully drop the oysters into the hot oil and fry, turning once or twice, until golden and cooked through, about 2 minutes. Using a slotted spoon, transfer the oysters to a plate lined with paper towels to drain off the oil. (Be sure to bring the oil back up to 375 degrees F for each batch.) Repeat the same steps for the shrimp, coating them in the egg and cornmeal mixture and frying them in batches until golden and cooked through, about 4 minutes. To make the sandwiches: Spread one side of each roll with some of the remoulade, top with 1 slice of bacon, then some of the oysters and shrimp. Squeeze lemon juice over the oysters and shrimp. Top with the pickles and lettuce. Sandwich with the remaining pieces of bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26428,"Rose Petal Cupcakes 3 large eggs 1 1/2 cups sugar 1 3/4 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk 6 tablespoons unsalted butter 1 teaspoon pure vanilla extract 1 batch Grenadine frosting, recipe follows Sugared rose petals, for garnish, recipe follows 1 1/2 pounds cream cheese, at room temperature 2 sticks unsalted butter, at room temperature 2 cups confectioner's sugar 1 teaspoon vanilla extract 2 tablespoons grenadine 24 pesticide free rose petals, pink, red, yellow or a combination 2 egg whites, lightly beaten* 1 cup sugar Instructions: Preheat the oven to 350 degrees F. Mix the flour, baking powder and salt together in a small bowl and set aside. In a large bowl, beat the eggs with the sugar until they're a pale yellow. Add the flour mixture and beat until smooth. Next, measure the milk into a large glass measuring cup, and put it in a microwave set on high for 2 minutes. Add the scalded milk to the batter in a slow stream, beating until well combined. In the same measuring cup, melt the butter in the microwave. Add the melted butter to the batter along with the vanilla. Beat until well combined. Spray the muffin tin with pan release and fill the compartments 3/4 of the way. Bake the cupcakes until the tops are golden and the cupcakes spring back to the touch, about 15 to 20 minutes. Remove from the oven and let cool. To assemble, put the frosting into a pastry bag fitted with a large star tip. Pipe the frosting onto each cupcake in a circular pattern starting from the outside and working in, ending with a peak in the center. Place a rose petal standing up in the center of each cupcake. Put the cream cheese and butter in the bowl of a mixer and, using the paddle attachment on high, beat until the two are incorporated. Add the sugar and beat one minute more. Add the vanilla and grenadine and beat until a uniform pink. Refrigerate until ready to use. Let come to room temperature before using. Using a pastry brush, brush the petals with the egg whites and gently toss them in the sugar, making sure to coat both sides. Lay them on a cooling rack and allow them to dry overnight. Store in an airtight container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26429,"Loaded Potato Skin Dip 2 strips bacon 2/3 cup plus 1 tablespoon olive oil 8 cloves garlic, smashed 3 to 4 Yukon gold potatoes (about 1 pound) Kosher salt and freshly ground black pepper 1 tablespoon white wine vinegar 2 scallions, thinly sliced 1/4 cup sour cream Potato chips, for dipping Assorted vegetables such as bell pepper strips and celery sticks, for dipping Instructions: Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels to drain. Add 2/3 cup of the oil and the garlic to the skillet with the bacon drippings. Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes. Remove from the heat and set aside to cool. Meanwhile, preheat the oven to 375 degrees F. Peel the potatoes and slice the potato skins into very thin strips (the thinner your cut the strips the crispier they will be). Toss the strips with 1/4 teaspoon salt, some pepper and the remaining 1 tablespoon oil. Spread in an even layer and bake on an ungreased rimmed baking sheet, stirring once, until golden and crispy, about 15 minutes. Cut the peeled potatoes into 1-inch chunks and put in a saucepan. Cover with cold water by about 2 inches and add a generous pinch of salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Drain and allow to cool slightly. Pass the potatoes through a ricer into a medium bowl or mash with a potato masher until smooth. Pour the oil and garlic mixture into the bowl of a food processor and puree. Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and pepper to taste and pulse until just creamy and combined; do not over process or the potatoes will become gluey. Add up to 3 tablespoons more water if necessary so that the dip is soft and spreadable. Season with additional salt and pepper. Transfer the dip to a shallow serving bowl. Crumble the bacon and sprinkle it over the dip along with the crispy potato skins and scallions. Top with sour cream and serve warm or at room temperature with potato chips and cut up vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 26430,"Gold-Medal Winner Cookies 3 cups all-purpose flour, spooned and leveled, plus more for dusting 2 teaspoons baking powder 1 teaspoon salt 1 cup (2 sticks) unsalted butter 1 cup granulated sugar 3 large eggs, 2 lightly beaten and 1 whole 1 teaspoon vanilla Yellow food coloring, for egg wash 1/4 cup yellow sanding sugar Instructions: Whisk together the flour, baking powder and salt in a large bowl. Cream the butter and sugar in a large bowl with an electric mixer on medium for 3 minutes. Beat in the 2 beaten eggs and vanilla. Beat the flour mixture into the butter mixture 1 cup at a time. Divide the dough into 2 pieces and flatten them into neat rectangles about 3/4-inch thick. Wrap in plastic wrap and chill at least 3 hours. Set an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment. Working with 1 piece of dough at a time, remove the dough from the refrigerator and let it soften for about 10 minutes. Roll it out on a lightly-floured piece of parchment to 3/16-inch thick. Cut out rounds with a 3- to 3 1/4-inch cookie cutter and arrange them on the prepared cookie sheets at least 1 1/2 inches apart. Repeat with the second piece of dough, rerolling and cutting the scraps as necessary. To make ring imprints on the cookies, press the rim of a small glass or bowl (about 2 1/2-inches wide) halfway into each dough round. Freeze the cookies on the cookie sheets for 20 minutes. (This will help the cookies hold their imprints.) Combine the remaining egg with 6 drops of yellow food coloring and 1 teaspoon water. Whisk together with a fork to make an egg wash. At the top of each cookie, use a wide straw or the tip of a sharp paring knife to cut a circle or rectangle wide enough to thread a ribbon through. Working with 2 to 3 cookies at a time, lightly brush the rounds with egg wash (avoid the imprint) and sprinkle with the sanding sugar. Lightly tap each cookie on the counter to shake off excess (the frozen dough will be sturdy enough to withstand this). Bake the cookies until set and the edges are beginning to brown, 14 to 18 minutes, rotating the cookie sheets once. Transfer the sheets to a baking rack and cool the cookies completely on the sheets. (If the holes for the ribbon have closed up a bit, just cut away some of the dough with a paring knife while the cookies are still warm). Thread a yard of ribbon through each cookie and tie the ends. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26431,"Tombstone and Coffin Grilled Cheeses 1 cup shredded sharp Cheddar 1 cup shredded Gouda
1 cup shredded mozzarella
1 cup shredded Monterey Jack
8 slices white sandwich bread (preferably the kind that has a bit of a heart shape on the top) 1/4 cup prepared pesto
8 slices dark sandwich bread, such as pumpernickel or rye
1/4 cup fig jam
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup ketchup in a squeeze bottle
1/2 cup mustard in a squeeze bottle
8 cups thinly shredded iceberg lettuce (about 1 head)
Instructions: Preheat the oven to 450 degrees F. Toss together the Cheddar, Gouda, mozzarella and Monterey Jack in a medium bowl. Lay the white bread on a work surface and spread the pesto evenly on half the slices. Spread half the cheese mixture (about 1/4 cup per sandwich) on the bread with the pesto and top with the remaining white bread to make 4 sandwiches; place on a parchment-lined baking sheet. Lay the dark bread on the work surface and spread the fig jam evenly on half the slices. Use the remaining cheese mixture and bread to make 4 sandwiches. Add the sandwiches to the baking sheet. Brush both sides of the white bread and dark bread sandwiches with melted butter. Bake for 5 minutes, then flip and bake for 3 minutes more. Make the tombstones: Cut the crusts off the sides and curved tops of the white bread sandwiches, following the curves of the tops. Leave the bottom crusts on. Next, cut each sandwich in half lengthwise so that the pieces resembles tombstones. Make the coffins: Cut the crusts off 3 sides of each sandwich, leaving 1 short side uncut. Halve each sandwich crosswise to make 2 long rectangles. Leaving a flat edge on the top and bottom of the short sides of each rectangle, make diagonal cuts at each corner to create a long hexagonal coffin shape. Add scary decorations to the tombstones and coffins with the ketchup and mustard. Spread the lettuce on a platter with a high lip. Lean the gravestones against the lip to stand up. Nestle the coffins in the lettuce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26432,"Katz's Houston St. Reuben 2 to 3 ounces drained sauerkraut 1/4 teaspoon caraway seeds 6 ounces hot corned beef Butter 1 loaf Italian bread, cut lengthwise 4 slices imported Swiss cheese Russian dressing 1 sour pickle, cut into wedges, for garnish Instructions: Preheat oven to 350 degrees F. Place the sauerkraut and the caraway seeds in a small saucepan over medium-high heat and cook until heated through. Slice hot corned beef. Butter and grill, on both sides, 2 slices bread. Place meat in mound and cover with sauerkraut and cheese. Place into preheated oven and cook until cheese is melted. Spread Russian dressing on bread and cover to make a sandwich. Cut in half and serve garnished with pickle wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 26433,"New Zealand Tai Snapper 1 onion, peeled and chopped 2 tablespoons olive oil 1 cup white wine Salt and pepper 4 large globe artichokes 1 zucchini 1 yellow squash Salt and pepper 2 tablespoons olive oil 2 shallots, peeled and chopped 1 bunch Swiss chard, leaves cleaned and chopped Salt 1 red onion 1 fennel bulb 1 garlic clove Salt and pepper 2 ounces sherry wine vinegar 2 ounces extra-virgin olive oil 2 tablespoons soybean or canola oil Salt and pepper 4 New Zealand Tai snapper fillets, approximately 5 ounces each, pin bones removed and scaled (can substitute red snapper) 1 basket sweet 100 tomatoes, or cherry tomatoes 2 ounces balsamic vinegar Instructions: For the artichokes: In a saucepan over a low flame, cook the onion in olive oil until translucent. Add the wine and reduce by 2/3. Add 4 cups of water, season with salt and pepper, and bring to a boil. Peel off the outer leaves of the artichokes. Peel the skin at the base. Cut off the top of the artichoke where the leaves start. Remove the choke. Add to the cooking liquid and simmer over medium flame until tender. Cool in the liquid. For the squash: Preheat a grill to medium heat, or heat a grill pan on the stove. Cut the zucchini and yellow squash into rings approximately 1/4-inch thick. Season with salt and pepper. Grill until the vegetables are soft but not falling apart. Transfer to a plate to cool. For the Swiss chard: In a large saute pan, heat the olive oil until hot. Add the chopped shallots and cook until translucent. Add the Swiss chard, season with salt, and cook until tender. Transfer to a bowl to cool. For the vinaigrette: Preheat oven to 300 degrees F. Dice the red onion, fennel, and garlic and place in a roasting pan. Season with salt and pepper. Add the sherry wine vinegar and olive oil. Cover with foil and roast in the oven for 1 1/2 to 2 hours. Remove from oven, stir to combine, and reserve. For the snapper: Preheat oven to 450 degrees F. Season the fish with salt and pepper. Heat an oven-proof saute pan over medium-high heat. Add the oil and heat through. Place the fish skin side down in the pan and cook for 2 minutes. Transfer pan to the oven for approximately 4 minutes, or until the fish is cooked through. To serve: Toss the sweet 100 tomatoes in a bowl with the balsamic vinegar. Reheat the artichokes, squash, and Swiss chard. Drizzle the vinaigrette on a plate and place the fish on top. Layer the vegetables starting with the Swiss chard, followed by the artichokes, and finishing with the squash. Garnish the plate with the marinated tomatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26434,"\Blue Thunder\ Turkey Drumsticks 6 turkey drumsticks Marinade: 2 cups cranberries 2 to 3 sprigs fresh rosemary 4 to 5 fresh sage leaves 10 to 15 whole allspice 10 to 15 whole cloves 1 whole cinnamon stick 1 cup salt 1 tablespoon onion juice 1 tablespoon garlic juice 1 tablespoon hot sauce (recommended: Tabasco) 1 tablespoon cl sauce (recommended: Siracha) 1 tablespoon Worcestershire sauce 1 gallon beer, divided 2 applewood smoking chips (recommended: Bradley Apple Bisquettes) 2 to 3 gallons peanut oil
Instructions: For the turkey: Remove the tendons from each drumstick (or ask your local butcher to do it for you): With a flexible boning knife, make a cut at the knob end of the drumstick to separate the tendons from the bone. Locate the major tendon that resembles a cooked piece of fettuccini and follow it up the drumstick with your boning knife to cut it out. Repeat for the 3 to 4 other major tendons. Using a pair of pliers, grab and pull out the minor tendon that resembles a cooked piece of spaghetti. Repeat for the 5 to 6 other minor tendons. Scrape the boning knife against the bone to clean up any leftover meat. For the marinade: Place the cranberries, rosemary, sage, allspice, cloves, and cinnamon stick in a large plastic container and add 1 to 2 cups boiling water just to cover. Allow to steep for 10 to 15 minutes. For the brine: In a large bowl, dissolve the salt with 1 to 2 cups boiling water, whisking until the salt has dissolved. For the injection mixture: In a 16-ounce pint glass, combine the garlic juice, onion juice, hot sauce, cl sauce, Worcestershire sauce and stir. Fill the glass with beer and stir. Add the marinade mixture to the brine mixture, and then pour in the remaining beer to cool it down. Inject each drumstick a couple of times with the injection mixture using a meat injector. Place the drumsticks in the marinade and add 1 gallon cold water to cover. Refrigerate overnight. Preheat the smoker to 250 to 300 degrees F. Remove the drumsticks from the marinade and place in the smoker. Place the applewood chips in the smoker and smoke for 30 to 40 minutes. When they are done, they will have a light golden color and an internal temperature of 110 to 120 degrees F. Fill a turkey fryer with the peanut oil until it reaches the maximum capacity line. Light the burner and heat the oil until it is between 340 to 360 degrees F. Carefully drop each turkey drumstick into the oil and fry until the internal temperature of the drumstick registers 160 to 165 degrees F, 15 to 20 minutes. Remove from the oil and place on a paper towel on a wire cooling rack. Allow a resting time of 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26435,"Gnocchi with Asian Hazelnut Pesto and Wild Mushroom Ragout Leftovers: Pesto Soup with Mushroom Dumplings 3 pounds russet potatoes; peeled and cut into quarters 2 cups flour 1 egg 1/3 cup Parmesan 1/3 cup chopped chives 1/3 cup chopped basil 1/3 cup chopped cilantro Salt and pepper 1/2 cup extra virgin olive oil, plus more, to cook Mushroom Ragout, recipe follows 2 tomatoes, cut into small dice Lemon zest Asian Hazelnut Pesto, recipe follows 3 tablespoons butter 1 tablespoon finely chopped garlic 4 large shallots, thinly sliced 1 cup chanterelle, hedgehog, or lobster mushrooms 1 cup small fresh shiitake caps 1 cup quartered button or cremini mushrooms 1 cup Chinese dried black mushrooms, soaked in a bowl of warm water to soften, about 20 minutes, stemmed and quartered Salt and pepper 1/2 cup dry red wine 1/2 cup chicken stock 1/2 cup veal demi-glace, or 1/2 cup chicken stock mixed with 1 tablespoon soy sauce 1 tablespoon dark soy sauce 1/2 tablespoon chopped fresh thyme, or 1/2 tablespoon dried 1 cup hazelnuts 4 cloves chopped garlic 1 cup roughly chopped cilantro leaves 1 cup roughly chopped mint leaves 1 cup roughly chopped Thai basil leaves 1 cup extra-virgin olive oil 3 lemons, juiced Salt and pepper 6 cups chicken stock 1/2 cup leftover pesto 1 package thin square wontons 1 1/2 cups cold mushroom ragout, roughly chopped 12 cilantro or small basil leaves Egg wash 2 cups chiffonade spinach,(1/8th inch thick slices) 2 tomatoes, cut small dice Salt and pepper 2 lemons, juiced Instructions: Fill a saucepan with enough salted water to cover the potatoes and bring to a boil. Reduce the heat to medium and continue to cook uncovered until they are soft, about 30 minutes.
Drain the potatoes from the pot and pass them through a ricer, onto a clean cutting board. Prepare a large stockpot with about 6 quarts of salted water and bring to a boil. Fill a bowl with ice water and keep in close proximity to the stockpot.
Form a well in the middle of the potatoes and scatter with the flour. Add the egg to the middle of the well and mix with a fork. As you are mixing, add the cheese, chives, basil, cilantro, salt and pepper. Work the mixture until it reaches a smooth consistency. Knead the dough until it is dry enough so that it does not stick to the cutting board. Be careful not to overwork the dough.
Place the dough into a pastry bag with a 1/2-inch tip and press out bite-sized pieces. Place the pieces on a tray lined with parchment paper, making sure that they do not stick together. Return to the stockpot and in small batches, drop the gnocchi into the boiling water. When the gnocchi float to the top, transfer them to the bowl of ice water to stop the cooking. Remove the gnocchi from the ice water and place them into a clean pan. Drizzle with the olive oil to prevent the gnocchi from drying out.
When ready, heat a large saute pan over high heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add about 20 of the gnocchi and quickly sear, about 2 minutes on each side. Remove the gnocchi using a spatula and allow them to drain on a paper towel.
Plating: Portion out the gnocchi and place them in the center of the plate. Place the mushroom ragout on top of the gnocchi and sprinkle with the tomatoes and the lemon zest. Drizzle the Asian pesto around the outside of the plate. Heat a heavy medium saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and shallots and saute, stirring until soft, about 5 minutes. Add all the mushrooms and saute until soft, 8 to 10 minutes. Season with salt and pepper, to taste. Add the wine, stir, and cook until the wine is reduced by half, about 5 minutes. Add the stock, demi-glace, dark soy sauce, and thyme, and simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining 2 tablespoons of butter and correct the seasonings. Set aside. In a food processor, combine the hazelnuts, garlic, cilantro, mint, Thai basil, olive oil lemon juice, salt and pepper. Puree for about 2 minutes or until all the ingredients are incorporated. In a saucepan, heat the stock and whisk in the pesto. Check for seasoning. Meanwhile, lay out 12 wonton skins and place a small mound of the ragout in the center. Top with basil or cilantro leaf. Egg wash the perimeter of each wonton and top with second skin. Press down hard on all sides to seal. In a large pot of boiling, salted water, blanch the raviolis for only 3 to 4 minutes until the skins become translucent.
Plating: In 4 large soup plates, place a small mound of spinach with the tomatoes and season with salt, pepper, and lemon juice. Place 3 raviolis on top and ladle in the hot broth. Serve with crusty bread. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 26436,"Brewsky Sour Large ice cubes 1 egg white from a medium egg 4 ounces whiskey 2 ounces lime juice 2 ounces simple syrup 2 Luxardo cherries 6 ounces citrus sour beer Instructions: Into a cocktail shaker with ice, add the egg white and shake. Add the whiskey, lime juice and simple syrup. Shake until chilled. Drop large ice cubes and a Luxardo cherry into each of two chilled tall glasses. Strain the cocktail into the glasses. Top each cocktail with 3 ounces of the beer and serve. ","[Bourbon, Rye Whiskey, Gin]" 26437,"Gina's Cheddar and Herb Biscuits 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon cayenne pepper 2 tablespoons freshly chopped chives 1 tablespoon freshly chopped parsley leaves 3/4 cup grated sharp yellow Cheddar 1 cup buttermilk 4 tablespoons butter, melted Instructions: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix flour, baking powder, salt, sugar, and cayenne together using a whisk. Add the herbs, cheese and buttermilk. Stir together until dough forms. Once dough has formed, using an ice cream scooper, scoop out dough onto baking tray. With a brush, lightly butter tops. Bake for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26438,"Blackened Shrimp with Mashed Sweet Potatoes and Andouille Cream 1 1/2 pounds sweet potatoes, peeled, diced 1 1/2 pounds yukon gold potatoes, peeled, diced 1 tablespoon honey 1/4 pound (1 stick) butter 1/2 teaspoon cinnamon Salt and black pepper 1 tablespoon olive oil 1 tablespoon minced garlic 2 tablespoons minced shallots 2 tablespoons diced celery 1/2 cup white wine 4 ounces andouille, diced 1 sprig fresh thyme 1 cup heavy cream 1 teaspoon Cajun seasoning 2 tablespoons butter 1 tablespoon Italian flat-leaf parsley, chopped Salt and black pepper 12 shrimp, 10/20 size, peeled, tail on, butterflied Blackening spice, to coat shrimp 1/2 cup olive oil Instructions: For the sweet potatoes, in a one-gallon saucepot, add the potatoes and cover with water. Bring to a boil and cook until fork tender. When cooked, strain potatoes. In a large bowl, while potatoes are still hot, add honey, butter, cinnamon, salt, and pepper. Mash together and reserve on stovetop with low heat.
For the andouille cream, in a large saute pan with the olive oil, sweat the garlic and shallots. Add the celery and saute for one minute. Add the white wine, sausage, and thyme. Reduce for about one minute to half. Add heavy cream and reduce mixture by half again. Stir in Cajun seasoning and butter, saute for one minute. Stir in parsley and season. Be sure to remove thyme sprig before serving. Reserve on stovetop with low heat.
For the shrimp, dredge shrimp in blackening spice. Season each side of the shrimp with salt and ground black pepper. In a hot saute pan with olive oil, pan sear shrimp. Be sure not to burn the blackening spice, or it will turn very bitter in taste.
For the presentation, spoon the potatoes in the center of a serving plate. Then stand three shrimp on the potatoes, with the tails in on top. Lastly, spoon a portion of the andouille cream on top of the shrimp and potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 26439,"White Chocolate Key Lime Bars 2 cups gingersnaps crumbs 2 tablespoons granulated sugar 7 tablespoons unsalted butter, melted 1 large egg 4 large egg yolks 2 (15-ounce) cans sweetened condensed milk 1 cup bottled key lime juice 1 teaspoon freshly grated lime zest Pinch salt 1/4 cup whole milk 1/4 cup heavy cream 8 ounces good quality white chocolate, chopped Instructions: Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F. Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled. In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting. Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour. Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 26440,"Thai-Vietnamese Salad Bar Supreme 3 hearts Romaine lettuce, chopped 1 sack (10 ounces) mixed baby greens 2 cups fresh bean sprouts, any variety 1 cup thinly sliced daikon or red radishes 2 cups shredded carrots, available prepped in plastic bags in produce case 8 scallions, sliced on the bias 1/2 seedless cucumber, sliced in 1/2 lengthwise, thinly sliced 1 pint yellow or red grape tomatoes 1 red onion, quartered and thinly sliced 1 bunch fresh mint leaves, trimmed 1 bunch fresh basil leaves, trimmed 2 (2-ounce) packages chopped nuts, found on baking aisle 8 slices almond toast or anisette toast, (recommended: Stella D'Oro) cut into 1-inch pieces 1/4 cup tamari dark soy sauce 2 tablespoons vegetable oil, eyeball it 4 to 8 thin cut chicken cutlets, depending on size Salt and freshly ground black pepper 1 pound mahi mahi 1 ripe lime 3 tablespoons white vinegar or rice wine vinegar 1/2 cup white grape juice concentrate or apple juice concentrate 3 tablespoons peanut butter 2 inches fresh ginger root, grated 1/2 teaspoon cayenne pepper 1/2 cup vegetable oil 1 tablespoon chopped nuts (from salad bar) 3 tablespoons white vinegar or rice wine vinegar 1/3 cup pepper jelly, available on condiment aisle 2 cloves garlic, finely chopped 1 teaspoon freshly ground black pepper 2 teaspoons hot chili oil 1/2 cup vegetable oil Instructions: Arrange salad bar ingredients in serving dishes and bowls as you prep them: romaine, baby mixed greens, bean sprouts, daikon radishes, carrots, scallions, cucumbers, tomatoes, red onions, mint leaves, basil leaves, nuts and sweet almond or anise \croutons.
Heat a grill pan over medium high heat.
Combine soy and oil in a shallow dish. Add chicken and turn to coat. Season chicken with salt and pepper. Drizzle fish with oil and season with salt and pepper. Grill chicken 3 minutes on each side. Cut chicken into strips on an angle and pile onto a serving plate. Grill fish 4 to 5 minutes on each side, until opaque. Squeeze lime over the fish and break into chunks as you transfer it to a serving plate. Combine all ingredients, except oil, for peanut dressing in a blender. Blend for 30 seconds, then open lid and continue dressing by streaming in oil. Transfer dressing to a serving dish and sprinkle the dressing with a spoonful of nuts from your salad bar to garnish the dish.
For garlic dressing, whisk vinegar, jelly, garlic, black pepper and chili oil together. Stream in vegetable oil while continuing to whisk. When the oil is incorporated, transfer dressing to a small dish to serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 26441,"Apricot, Peach Dessert 3 cups dried apricots 1 pound canned peaches 1 cup sugar, plus extra sugar, for sprinkling Dash ground cinnamon Dash ground nutmeg Pie dough for a large, double crust pie 1 egg, beaten Instructions: Cut apricots into quarters. Cover with water and let soak overnight, refrigerated or put into saucepan, cover with water and simmer until tender. Chop the peaches into bite-size pieces. Drain most of the water from apricots and put in a saucepan. Add the peaches, sugar, and spices and bring to a simmer over medium-low heat. Simmer until thickened. Add a little flour if needed for thickening. Line the bottom and sides of a Dutch oven with pie dough. Roll out the top crust and cut into strips. Pour the hot filling into the Dutch oven, over the crust. Lay strips of crust across the top. Brush the top with beaten egg or cream if you have it, and sprinkle with sugar. Put the lid on the Dutch oven and set to bake over medium coals top and bottom. Turn the Dutch oven and lid every 10 minutes or so, or it will scorch. Add more coals if needed until pie is light brown. Remove from coals and let cool until ready to serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 26442,"Caribbean Jerk Grouper 2 tablespoons jerk seasoning 1 cup olive oil 1 tablespoon chopped garlic 1 cup brown sugar 1/2 cup orange juice 2 cups soy sauce 4 (8-ounce) grouper fillets Instructions: In a large bowl, mix the jerk seasoning, olive oil, garlic, brown sugar, orange juice, and soy sauce. Clean the grouper fillets and remove the bones. Place the fillets in the marinade, then cover the bowl and refrigerate for 2 to 4 hours. Preheat a heavy skillet over medium-high heat. Remove the grouper fillets from the marinade and cook for 4 to 5 minutes, until fish is opaque throughout, turning the grouper every minute. Serve immediately. ","[Sauvignon Blanc, Zinfandel, Merlot, Malbec]" 26443,"Potato-Cheese Croquette 1 pound Yukon Gold potatoes, peeled and boiled 2 ounces butter 2 ounces sour cream 2 egg yolks 4 ounces grated white cheddar 2 scallions minced Salt and pepper 2 tablespoons butter 2 tablespoons olive oil Instructions: Rice potatoes. Whisk in butter, sour cream, and yolks. Fold in cheese and scallions. Season to taste. Chill for 1 hour. Form into cakes 2 by 1 inch. Heat the oil and butter in a skillet on medium heat, until butter starts to foam. Gently place cakes in the pan and cook for approximately 3 minutes on each side or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 26444,"Sausage and Mushroom Stuffed Boneless Turkey Breast 3 tablespoons all-purpose flour Extra-virgin olive oil 2 large onion, cut into 1/2-inch dice Kosher salt 2 cloves garlic, smashed and finely chopped 1 pound shiitake mushrooms, stemmed and julienned 1/2 bunch sage, leaves finely chopped 1 pound bulk Italian sausage, crumbled 1 turkey breast, removed from the bone, about 4 pounds 2 cups bread crumbs 1/2 cup grated Parmigiano-Reggiano 2 eggs 1/2 cup water 1 1/2 pounds caul fat 1 1/2 pounds sliced bacon 2 carrots, peeled and cut into 1/2-inch dice 2 ribs celery, cut into 1/2-inch dice 4 cups chicken stock 1 cup dry white wine Thyme bundle Instructions: Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to taste. Cook the onions, stirring occasionally, until they are soft and very aromatic, about 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and sage, season with salt, to taste. Cook until they are soft and wilted, about 5 to 7 minutes. Stir in the sausage and use a large kitchen spoon to chop up the sausage. Cook until the sausage is brown and a little crispy, about 10 to 12 minutes. Transfer the sausage mixture to a large mixing bowl and let cool. While the sausage mixture is cooling, cut the turkey breast into 2 separate halves and remove skin. Butterfly each half to make a wide, flat surface. Cover each half with plastic wrap and with a meat mallet, gently pound each breast half, to flatten. To the mixing bowl with sausage mixture, add the bread crumbs, grated cheese, the eggs and 1/2 a cup of water. Mix together until it becomes a homogeneous mixture. Taste and season with salt if needed. Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with second turkey breast. Preheat the oven to 375 degrees F. Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add in the remaining diced onion, carrots, celery. Season with salt, to taste, and cook the veggies until they start to soften, about 7 to 8 minutes. Add 1 cup of chicken stock and 1 cup of white wine to the roasting pan with a thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes, remove the foil and roast for 10 more minutes. Remove the pan from the oven and transfer the turkey to a tray or platter and cover with foil to rest and keep warm. Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining chicken stock and bring it the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed. Remove the string from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy. What juicy breasts! ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 26445,"Raspberry Chili Sorbet 1 1/2 pounds raspberries 1 cup water 1 Thai cl, stemmed, seeded, and roughly chopped 1/2 cup sugar 2 lemons, juiced Fresh mint leaves, for garnish Instructions: Using a blender, combine all of the ingredients and puree. Pass through a strainer to remove the seeds. Place the mixture in an ice cream machine and freeze sorbet according to manufacture's directions. Place in freezer until ready to serve. Serve in a Martini glass with fresh mint leaves. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 26446,"Bourbon-Soaked Cherry Bread Pudding with Vanilla Glaze One 1-pound loaf white bread, cubed 1 1/4 cups sugar
4 large eggs
1 tablespoon cinnamon
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, melted, plus for greasing baking dish 2 cups milk
1/3 cup bourbon
4 cups pitted tart red cherries (fresh or jarred, drained)
Vanilla Glaze, recipe follows 3 cups confectioner's sugar 4 tablespoons unsalted butter, melted
1 tablespoon pure vanilla extract
1/3 cup bourbon, plus more to taste
Instructions: Preheat the oven to 375 degrees F and position a rack in the center of the oven. Grease a 2-quart baking dish with butter and set aside. In a large bowl, combine the cubed bread, sugar, eggs, cinnamon, vanilla, salt, melted butter and milk; mix thoroughly, then transfer to the prepared baking dish. Pour in the bourbon, and gently fold in the cherries. Place in the oven and bake until puffed and golden brown on top, about 45 minutes. Set aside and let cool completely. Pour the vanilla glaze over the bread pudding and serve. Place the confectioner's sugar in a medium bowl. Gradually whisk in the melted butter, vanilla and bourbon until completely combined and smooth. Taste for bourbon; add as needed. ","[Bourbon, Port, Tawny Port, Sherry]" 26447,"Pork Tonkatsu with Shiso and Savoy 1 teaspoon dry mustard, Coleman's or Japanese 1 teaspoon granulated garlic
About 3 tablespoons Worcestershire sauce, Lea and Perrins preferred brand About 1 tablespoon of shoyu or soy sauce
1 tablespoon honey or mirin, eyeball it
1 cup ketchup
1 teaspoon dry mustard 1 inch ginger root, grated
1 large clove garlic, grated About 1 teaspoon shoyu or soy sauce
1 teaspoon honey or sugar
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 small head savoy cabbage
A stack of shiso or basil leaves, 15 to 20
2 to 3 radishes
Four 4 to 6-ounce boneless, center-cut pork loin chops Salt and pepper
3/4 cup AP flour
2 large eggs
1 1/2 cups panko
1 tablespoon black and toasted sesame seeds, plus more to garnish, optional
Peanut or safflower oil, neutral oil, for frying
A handful of chives, finely chopped, to serve
Instructions: For the sauce: In a small glass bowl, whisk up dry mustard and granulated garlic into the Worcestershire, soy sauce and honey. Stir in the ketchup. For the slaw: In a medium glass bowl, whisk up dry mustard, ginger, garlic, soy, honey, vinegar and oil. Quarter, core and mandoline cabbage. Add to dressing and toss. Stack and very thinly slice shiso. Mandoline radish, add and toss with cabbage. For the pork: Pound out pork with bumpy side of meat mallet to 1/8-inch thick, or pound out pork with flat mallet and prick both sides of cutlets with tines of fork. Season both sides of cutlets with salt and pepper. Set up breading and fry station: shallow dishes of flour; beaten eggs; panko mixed with sesame seeds; large frying pan with 1/4-inch oil; wire rack in rimmed baking sheet over paper towels or parchment paper for draining. Bread pork in flour, shake off, dip in egg, drain excess, press in panko. Cook chops until crisp and golden, 5 minutes, turning once. Drain. Serve chops garnished with sesame seeds and chives, sauce spooned across chops and slaw alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 26448,"Triple-Decker Peanut Butter and Pretzel Fudge 25 thick-cut pretzels, sourdough-style (each about 3 inches by 2 1/2 inches) 3 ounces bittersweet or semisweet chocolate, finely chopped 1/2 (4 tablespoons) stick unsalted butter 2 tablespoons sugar 1 large egg, beaten Two 14-ounce cans sweetened condensed milk 4 cups peanut butter chips Pinch fine salt 6 ounces bittersweet or semisweet chocolate, finely chopped 3 tablespoons heavy cream Instructions:

1. For the crust: Line a 9-by-9-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.
2. Pulse 15 of the pretzels in a food processor until you have fine crumbs. (You should have 1 cup.) Crush the remaining 10 pretzels into large chunks by hand and set aside for topping the fudge.
3. Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer over medium to medium-low heat. Set the bowl over the saucepan but not touching the water. Stir occasionally until the chocolate and butter melt, about 3 minutes. Add the sugar and egg and cook, stirring constantly with a wooden spoon until warm to the touch and slightly thickened, 2 to 3 minutes. Remove from the heat and stir in the pretzel crumbs. Press firmly into the prepared pan. (Save the pan of water for melting the chocolate ganache.)
4. For the fudge: Combine the condensed milk with the peanut butter chips and a pinch of salt in a large microwave-safe bowl. Cook until melted and smooth, stirring only occasionally, 3 to 5 minutes. Spoon the peanut butter fudge on top of the crust and spread into an even layer. Refrigerate for 15 minutes.
5. For the ganache: While the fudge is chilling, combine the chocolate and cream in a heatproof bowl and set over the simmering water. Stir until melted, smooth, and shiny, about 3 minutes. Using an offset spatula, spread the glaze over the fudge and sprinkle with the large chunks of pretzel pieces. Refrigerate until firm, about 2 hours or up to overnight. Cut into 1 1/2-inch squares or into 1 1/2-by-3-inch candy bars. Gift Note: Enjoy these at room temperature for up to a week, or refrigerate and serve cold like a candy bar straight from the ice box. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 26449,"Sugared Cranberries 1 cup granulated sugar 2 cups cranberries, fresh or frozen 2 cups superfine sugar
   Instructions: Combine the granulated sugar and 1 cup water in a saucepan and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge. Cover the pot and refrigerate for at least 8 hours and up to 48 hours. Strain the cranberries, reserving the syrup. (Refrigerate leftover syrup in an airtight container for up to 1 month.) Spread the superfine sugar on a baking sheet; toss the cranberries in the sugar. Refrigerate on the baking sheet, uncovered, for 1 hour. Toss again in the sugar before transferring to an airtight container. Refrigerate until ready to serve. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 26450,"Whiskey-Spiked Cherry Upside-Down Cake 3/4 cup granulated sugar 1/2 teaspoon kosher salt, optional 1 1/4 to 1 1/2 pounds pitted ripe cherries 2 to 3 tablespoons whiskey 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/2 teaspoon ground cinnamon 1 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt Instructions: Preheat the oven to 375 degrees F. For the caramel and fruit: In a 10-inch ovenproof skillet, stir together the sugar and 1 1/2 tablespoons water to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the cherries on top. Drizzle the whiskey over the fruit. For the batter: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk in the cinnamon. Beat together the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated. Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let stand 15 minutes and then invert onto a platter. Cool to room temperature before serving. ","[Bourbon, Rye, Scotch, Port]" 26451,"Baked Lemon Pudding with Poppy Seed Cream 6 eggs 4 tablespoons butter 1 cup sugar 1 1/2 cups lemon juice 1 cup milk 1/4 cup flour 1/4 cup cornstarch Poppyseed Cream, recipe follows 1 cup milk 3 tablespoons sugar 1 vanilla bean, scraped 3 yolks 1 tablespoon cornstarch 1 tablespoon butter 1 tablespoon poppy seeds 2 lemons, zested 1 cup cream, whipped Instructions: Preheat oven to 350 degrees F. Place 8 ramekins in cool water bath halfway up. Separate the eggs. Whisk the egg yolks in a large bowl with very soft butter. Add sugar, juice, milk, and the dry ingredients. Either whisk until smooth or use the paddle on an electric mixer. Hand whip the egg whites to medium peak. Since there is no sugar in them, it's quite easy to over whip them on the machine. With a hand whisk, fold whites into lemon mixture and pour immediately or ladle immediately into ramekins. Bake until lightly golden and semi-firm, about 15 minutes. Cool. Pudding may be served cold or room temperature. Serve topped with the Poppy Seed Cream. Bring milk, sugar, and vanilla to a boil in small saucepot. Whisk yolks with cornstarch until smooth in small bowl. Temper hot milk into yolks and return them to the pot, cooking until it begins to \burble, stirring all the while. Remove immediately from pot. Finish with butter and cool. Add seeds and zest to pastry cream. Fold in whipped cream. Top puddings with large dollop of poppy cream. The pudding is layered. The top is a fluffy cake like thing with a lemon custard bottom. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 26452,"Tomato and Zucchini Gratin 3 pounds ripe plum tomatoes 3 pounds firm zucchini 1/2 cup dried bread crumbs 1/4 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh flat leaf parsley 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano Salt and freshly ground black pepper to taste 1/4 cup fruity olive oil Instructions: Slice the tomatoes and zucchini into 1/4-inch thick round slices, as uniformly as you can. On a cookie sheet or ovenproof platter, overlap the tomato and zucchini in a decorative pattern, like red and green shingles on a gingerbread house. Blend all the dry ingredients together, then scatter them evenly over the tomatoes and zucchini. Sprinkle the olive oil on top and bake in a 375 degree oven until golden and crusty, about 20 minutes. Present the platter or sheet at the table, using a cake server or metal spatula to slide several overlapping pieces onto each diner's plate.; ","[Chardonnay, Sauvignon Blanc, Chianti, Riesling]" 26453,"Grilled Pork Chops with Onion and Bell Pepper Relish 2 pounds sweet red onion, peeled and thinly sliced 1 red bell pepper, ribs and seeds removed, thinly sliced 1 green bell pepper, ribs and seeds removed, thinly sliced 1 yellow bell pepper, ribs and seeds removed, thinly sliced 1 tablespoon grapeseed oil 2 teaspoons balsamic vinegar 2 tablespoons brown sugar 1/2 cup ruby port wine 4 (8-ounce) bone-in pork loin chops, about 1 to 1 1/2 inches thick, trimmed Canola oil Salt and freshly ground black pepper Instructions: To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside. To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature. Serve with the relish. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 26454,"Curried Sweet Potato Chicken Salad with Cashews 1/2 small red onion, thinly sliced 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks 5 tablespoons extra-virgin olive oil 2 teaspoons Madras curry powder Kosher salt and freshly ground pepper Finely grated zest and juice of 1 lime 3 tablespoons mango chutney 4 cups baby kale blend 1/2 head Bibb lettuce, torn 2 cups shredded rotisserie chicken (about 12 ounces) 1 cup fresh mint and/or cilantro 1/3 cup salted roasted cashews, chopped Instructions: Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes. Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 26455,"Grape and Prosciutto Appetizer 1 Baguette, Cut into 1/4-inch Slices 4 Tablespoons Olive Oil 36 Green, Red, and/or Black Grapes 1 Tablespoon Balsamic Vinegar Freshly Ground Pepper 1 Bunch of Fresh Basil 4 Ounces Soft Goat Cheese 6 Slices of Prosciutto Instructions: Preheat oven to 350 degrees F. Lightly brush 12 slices of baguette with half of the olive oil and lay them directly on the middle rack of the oven. Toast for 5 minutes, or until light golden brown. Put the remaining olive oil in a small saute pan and warm over medium-high. Add the grapes and saute for 2 to 3 minutes or until soft and warmed through. Remove from the heat. Sprinkle the balsamic vinegar over the grapes and add a few grindings of pepper. Top each baguette slice with one leaf of basil and spread the goat cheese evenly among the toasted slices. Cut each slice of prosciutto in half and drape over the cheese. Top each of the baguettes with three of the sauteed grapes. May be served warm or made in advance and served at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26456,"Spinach-and-Garlic Lentils One 2-inch piece ginger, finely chopped 1 serrano cl, thinly sliced, (remove seeds for less heat) 1 teaspoon ground turmeric 5 ounces baby spinach (about 4 tightly packed cups) Juice of 1/2 lemon Kosher salt 3 tablespoons unsalted butter 1/2 teaspoon cumin seeds 1/2 teaspoon brown mustard seeds 1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups) 1 medium tomato, chopped 3 cloves garlic, thinly sliced Instructions: Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano cl, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat. Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes. Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26457,"Rock Shrimp Burgers with Wasabi Mayo 1 cup mayonnaise 1/4 cup prepared wasabi (available in the Asian section of your supermarket) 1 teaspoon freshly grated ginger 2 tablespoons soy sauce 1 teaspoon sugar Pinch salt 1 pound rock shrimp 1 egg 1/4 cup finely chopped parsley leaves 1/2 cup panko bread crumbs Kosher salt Freshly ground black pepper Hamburger buns, for serving Tomato slices, or cherry tomato slices, for mini-burgers, for serving Instructions: Heat your grill. For the Wasabi Mayo: Mix all the ingredients together. Taste and adjust the seasoning. Cover and refrigerate until ready to use. For the Rock Shrimp Burgers: process half the shrimp with the egg. Coarsely chop the remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley, bread crumbs, and salt and pepper to taste. Divide the mixture into 4 portions and form them into patties. Grill them on medium heat until cooked through, about 3 to 4 minutes per side. (You can also fry them in a skillet with a little oil.) To serve: place a burger onto a bun. Top with a slice of tomato and some Wasabi Mayo. Cover with the bun top and serve. For mini-burgers: Prepare the buns by cutting out smaller buns with a 1 1/2-inch diameter ring mold or biscuit cutter. Take a heaping tablespoon of the burger mixture and form it into a small patty. Continue with the remaining mixture until all the burgers are formed. Grill them over medium heat until browned and cooked through, about 3 to 4 minutes per side. Place a shrimp burger onto a mini-bun. Top with a slice of cherry tomato and some Wasabi Mayo. Cover with the bun top and secure them with a toothpick. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26458,"Sea Salt and Olive Oil Pain D'Epi 2 cups bread flour, plus more for dusting 1 scant teaspoon sea salt, plus extra for top 2 teaspoons rapid rise dry yeast 1/2 to 3/4 cup warm water 1 tablespoon extra-virgin olive oil, plus more for greasing Instructions: Put the flour, 1 teaspoon salt and yeast into a large bowl. Stirring with a wooden spoon, add enough water until the dough just comes together. Stir in the olive oil. Flour your work surface and knead the dough until it is smooth and elastic, about 10 minutes. Form the dough into a tight ball so the top is really nice and taut. Place it onto a floured baking sheet and form it into a long and thin baguette shape, thinner than usual as it will expand while it rises. Cover the tray with lightly oiled plastic wrap so it is airtight but not too tight so the dough has room to expand. Put in a warm place until the dough doubles in size, about 1 hour. I usually leave mine on a chair near the oven. Preheat the oven to 400 degrees F. Uncover the bread and sprinkle on some flour. Put the bread with the shortest edge facing you (or lengthwise) and, starting at the end furthest away from you, hold a pair of scissors so they are parallel to the bread, then tilt them so they are at a 45-degree angle. Make a large cut 4 inches away from the top of the dough, almost as if you were going to snip that bit off but it will still be attached, then take that piece and move it to the left. Make another snip about 4 inches down from the bottom of the last one and move that piece to the right. Keep on doing this until you reach the end of the bread. Sprinkle the top with flour and salt. Spray some water into the oven to create a steamy atmosphere. I usually spray 8 to 10 squirts from a spray bottle, then put the dough into the oven. Bake until the bread is golden brown and sounds hollow when you tap it on the bottom, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26459,"Saga Wagyu Sukiyaki 1 piece of Wagyu fat 12 oz of Saga wagyu beef thinly sliced 1/2 cup mirin 1/2 cup sake 1/3 cup soy sauce 1/4 cup sugar 8 oz firm tofu diced 1\ X 1
2 cups Nappa cabbage, cut into 1\ pieces 12 fresh shiitake mushrooms 1 Tokyo scallion, or scallion, cut 1 1/2\ long 1 cup Dashi 1 bunch Enoki mushrooms 2 bunches chrysanthemum leaves, or water cress 1 pack of yam noodles (shirataki) drained and rinsed, or substitute bean-noodles Instructions: Preheat a casserole type of large pan. Place the fat piece to oil the pan. When the fat melts, place slices of wagyu beef to sear them lightly. Add mirin, sake, soy sauce and sugar. Add tofu, Nappa cabbage, shiitake mushrooms, and scallion. Pour in half of the dashi. When dashi boils, add enoki mushrooms and chrysanthemum leaves. When the leaves wilt, it is ready to serve.

• In Japan sukiyaki is cooked on the dining table, and each person uses chopsticks to pick up the ingredients from the pan as they are cooked. Therefore, all the ingredients are not put into the pan at once, but little by little. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26460,"Weekday Cassoulet 4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone Salt and freshly ground black pepper 1/2 pound slab bacon, sliced into large lardons 1 large onion, chopped 3 celery stalks, chopped 2 carrots, chopped 4 cloves garlic, minced 1/2 cup white wine 2 cups cooked Northern white beans 1 bay leaf 2 teaspoons dried thyme 1/2 cup chicken stock 1 tomato, sliced very thinly Garlic Bread Crumbs, recipe follows 1 baguette, sliced, for serving 2 tablespoons extra-virgin olive oil 1 clove garlic, minced 3 slices slightly stale or dried bread, pulsed into crumbs in food processor Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes. In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices. In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 26461,"Tropical Passion Cocktail Ice 1 cup juice from Tropical Passion Mocktail, recipe follows 1 cup vodka, chilled 1/4 cup fresh lime juice 1/4 cup orange liqueur (recommended: Triple Sec) Fresh mint, for garnish 2 cups white grape juice 2 cups apple juice 1 cup passion fruit juice Ice 1 liter club soda, for serving Instructions: To a large martini shaker filled with ice, add the Big Daddy's Tropical Passion Mocktail, vodka, lime juice and orange liqueur. Shake well to combine, about 30 seconds. Pour the cocktail into 4 ice-filled glasses. Garnish each glass with fresh mint and serve immediately. To a large pitcher, add the juices and stir to combine. Pour the juice into 7 ice-filled glasses and top off with club soda. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Sparkling Water]" 26462,"Figs with Ricotta, Pistachio, and Honey 1/4 cup shelled, unsalted pistachios 8 dried figs 1/4 cup part-skim ricotta cheese 1 tablespoon honey Instructions: Toast the pistachios in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool. Chop coarsely. Cut each fig in half crosswise and place the fig pieces on a serving dish, cut side up. Make a small indentation into the cut side of each fig half with a small spoon or your finger. Put 1/2 teaspoon of the ricotta cheese onto each piece of fig and top with a pistachio. Drizzle with honey and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 26463,"Cheese Fondue 1 large clove garlic, sliced in half 1/2 cup dry white wine 3/4 pound shredded Gruyere 3/4 pound shredded natural unpasteurized Emmenthaler 1/2 teaspoon hot paprika (or more, to taste) 1/8 teaspoon white pepper 2 tablespoons cognac or kirsch Crusty French or Italian bread cut into 1-inch cubes Salami cut into 1-inch chunks Mini meatballs Vegetables of your choice (broccoli, bell peppers, and squash) cut into bite-sized pieces Instructions: Rub the inside of a fondue pot with the garlic and discard the garlic. Put the wine into the fondue pot and warm it over medium heat until hot but not boiling. Add the cheeses gradually to the wine. Reduce the heat, stirring often with a wooden spoon, until the cheese has melted. Add the paprika, white pepper and cognac or kirsch, and continue stirring until the fondue is thick and creamy. Let guests dip their own bread, meat, or vegetables.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 26464,"Berry Cheesecake Bars Crisco? Original No-Stick Cooking Spray 1 cup graham cracker crumbs 2 tbsps. light margarine, softened 2 (8 oz.) pkgs. reduced fat cream cheese, softened 1 (14 oz.) can Eagle Brand? Fat Free Sweetened Condensed Milk 2 large eggs 1/3 cup lemon juice 1 tsp. vanilla extract 2 tbsps. Pillsbury BEST? All Purpose Flour 1 cup Smucker's? Sugar Free Seedless Blackberry Jam or Smucker's? Sugar Free Seedless Strawberry Jam Instructions: HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick spray. MIX together graham cracker crumbs and margarine with a fork until evenly moistened. Press evenly into bottom of prepared pan. BEAT cream cheese until smooth using an electric mixer. Gradually beat in sweetened condensed milk. Add eggs, lemon juice, vanilla and flour. Mix well. Pour over graham cracker crust. STIR jam until smooth. Drop by small spoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. BAKE 25 to 30 minutes or until center is set. Cool to room temperature. Chill. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 26465,"Gingered Pomegranate Cosmo 2 ounces vodka 1 1/2 ounces orange liqueur (recommended: Cointreau) 1-ounce ginger ale 1/2-ounce pomegranate juice 1 lime Candied ginger, for garnish Instructions: Fill a cocktail shaker with ice and add the vodka, orange liqueur, ginger ale, pomegranate juice, and squeeze of lime. Shake well (until ice crystals form) and pour into a chilled martini glass. Garnish with candied ginger. ","[Gewrztraminer, Riesling, Pinot Grigio]" 26466,"Pasta with Mushrooms, Walnuts, Asparagus and Apples Kosher salt and freshly ground black pepper 1 pound campanelle pasta (or other short pasta like cavatappi or farfalle)
  1/4 cup chopped walnuts
  1/4 cup extra-virgin olive oil
  2 shallots, minced
  1 clove garlic, minced
  1 pound sliced mixed mushrooms
  1 tablespoon all-purpose flour
  1 Granny Smith apple, cut into matchsticks (leave the skin on)
  1 cup low-sodium vegetable stock
  1/2 cup white wine
  1 cup sliced pencil-thin asparagus (1-inch pieces) 2 tablespoons minced fresh flat-leaf parsley
  Nutritional yeast, for serving, optional Instructions: Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook 1 to 2 minutes less than the package instructions so it still has a bite to it (al dente). Reserve 1/2 cup of the pasta water, then drain. Heat a large skillet over medium-high heat. Add the walnuts and cook, stirring continuously, until toasted, about 1 minute; take care not to burn them. Transfer the walnuts to a dish and reserve. Wipe the skillet clean with a paper towel if needed.
  Heat the oil in the same skillet over medium-high heat. Add the shallots and garlic and cook 2 to 3 minutes. Stir in the mushrooms and cook until browned, about 8 minutes. Stir in the flour and apples and cook 1 to 2 minutes. Add the vegetable stock, wine, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Add the asparagus and cook until tender, 3 to 5 minutes. Stir in the drained pasta and toss to coat. Add a tablespoon or two of the pasta water if it starts to get dry, or more as needed. Add the walnuts and parsley. Serve immediately, sprinkled with nutritional yeast if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 26467,"Sangria and Fruit Salsa with Sweet Heat Pie Chips One 750-milliliter bottle dry white wine 1/2 cup elderflower liqueur
  1 tablespoon light brown sugar
  1/2 cup diced nectarines
  1/2 cup blueberries
  1/2 cup diced pineapple
  3 medium lemons, sliced 1 Granny Smith apple, sliced One 750-milliliter bottle chilled cava
  3 tablespoons granulated sugar 1 tablespoon ground cinnamon
  1 teaspoon ground Aleppo pepper
  Kosher salt
  Two 9-inch rounds refrigerated rolled pie crusts 3 tablespoons unsalted butter
  2 tablespoons honey or agave
  Finely grated zest of 1 lime plus juice of 2 limes 1 cup diced pineapple 1/2 cup blueberries
  4 medium kiwis, cut into 1/4-inch dice 2 medium ripe nectarines, cut into 1/4-inch dice 1 ripe mango, cut into 1/4-inch dice 3 tablespoons fresh mint, thinly sliced
  Instructions: For the sangria: Pour the bottle of white wine into a large pitcher. Stir in the elderflower liqueur and brown sugar; stir until the sugar is fully dissolved. Add the nectarines, blueberries, pineapple, lemon slices and apple slices to the wine. Let sit in the fridge for at least 6 hours and up to overnight. When ready to serve, fill a chilled wine glass with the sangria base and top with chilled cava. Garnish with some of the fruit, if desired. For the fruit salsa and chips: Preheat the oven to 375 degrees F. Mix the granulated sugar, cinnamon, Aleppo pepper and 1/2 teaspoon salt in a small bowl. Set aside. Place the pie crusts on 2 separate baking sheets and brush the tops with the melted butter. Sprinkle with the sugar and spice mixture. Bake until golden brown and crisp, 15 to 18 minutes. Let cool slightly, then break into pieces. Meanwhile, whisk together the honey and lime zest and juice in a medium bowl. Add the pineapple, blueberries, kiwi, nectarines and mango and toss until well combined. Refrigerate until ready to serve. When ready to serve, sprinkle the sliced mint on top of the salsa and serve with the cinnamon chips on the side. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 26468,"Chicken Broth-Braised Turnips 4 medium turnips, peeled and cut into 1-inch wedges 3/4 cup chicken stock (preferably homemade)
1 1/2 tablespoons cold unsalted butter
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh tarragon, plus more for garnish
Instructions: Put the turnips, chicken stock, 1/2 tablespoon of the butter, sugar and 1/2 teaspoon salt in a medium skillet. Bring to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the turnips are just tender, about 10 minutes. With a slotted spoon, transfer the turnips to a bowl. Increase the heat to medium high and boil the remaining chicken stock until it reduces to 2 tablespoons, about 7 minutes. Off the heat, return the turnips to the skillet. Add the remaining tablespoon butter and the tarragon; stir until the butter is melted and the turnips are well coated. Garnish with additional chopped tarragon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 26469,"Bean and Cheese Tamales 1 tablespoon canola oil 1/2 medium onion, chopped 1 tablespoon chopped garlic 2 (15-ounce) cans black beans, drained and rinsed 1 tablespoon hot sauce 1 teaspoon chili powder Salt and freshly ground black pepper 2 cups cornmeal 1 teaspoon baking powder 1/2 stick cold unsalted butter, cut into cubes 1 cup chicken broth 1/2 cup grated Monterey jack cheese Instructions: Put the oil into a small skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Remove half and reserve it for the tamale dough. To the pan with the remaining onions add the beans, hot sauce, chili powder and season with salt and pepper, to taste. Stir to combine and cook until heated through, about 5 minutes. Set aside to cool slightly. (Reserve 1 cup for the Round 2 Recipe, Bean and Cheese Chalupas.) In a large bowl combine the cornmeal, 1 teaspoon of salt and the baking powder. Cut the butter into the cornmeal using a fork or a pastry blender. Add the broth, a little at a time, until the dough comes together. Mix in the reserved cooked onions and garlic Cut parchment paper into 8 (8 by 8-inch) squares. Spread 1/3 cup of the tamale dough onto the center of the paper and lightly press it into a circle. Put a heaping tablespoon of the beans on top with a tablespoon of cheese. Bring the 2 corners of the paper at the ends of the rectangle up to encase the beans and cheese with the tamale dough. Fold the corners together a couple of times. Fold the other sides over to cover the seam and turn right side up. Continue this process with the remaining dough and filling. Put a steamer basket into a large pot and add enough water to come just below the basket. Cover the pot and put it over medium-low heat to bring the water to a simmer. Put the tamales in the steamer basket. Cover and steam the tamales until the dough is cooked through, about 1 hour, Check after 30 minutes, you may need to add more water to the pot. Remove the tamales from paper wrapping and serve warm. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 26470,"Crabby Cakes 1-cup bread crumbs 1 pound crabmeat, shredded and picked over to remove shells and cartilage 1/2 green pepper, diced small 1/2 red pepper, diced small 1/4 cup carrot, shredded 1/2 small red onion, diced 1 egg, beaten 1/2 teaspoon garlic powder 1/4 teaspoon cayenne powder 1/4 teaspoon dry mustard 1/2 cup mayonnaise 1/4 teaspoon Worcestershire sauce Vegetable oil, for frying Special sauce, recipe follows 1 cup mayonnaise 1/2 teaspoon dry mustard 2 tablespoons honey 2 tablespoons cayenne pepper Instructions: Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce. In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 26471,"Creole Marinated Grilled Red Snapper 2 onions, sliced 4 cloves garlic, minced 1 tablespoon tomato paste 2 tablespoons olive oil 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon fresh chopped thyme 1/2 teaspoon chili powder 1 teaspoon sugar Salt and pepper 1 whole cleaned red snapper Instructions: Combine the onions and garlic. Whisk together the remaining ingredients and pour 1/2 marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26472,"Bacon Fried Green Beans A drizzle extra-virgin olive oil 6 slices bacon, chopped 1 teaspoon coarse black pepper 1 pound green beans, trimmed 1/4 cup cider or red wine vinegar 2 teaspoons sugar Instructions: In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 26473,"Arugula Salad with Grilled Tamarind Shrimp and cl-Lime Vinaigrette 1/2 pound arugula Salt and freshly ground black pepper, to taste cl-Lime Vinaigrette, recipe follows Grilled Tamarind Shrimp, recipe follows 1 medium jicama, peeled and julienned 3 ears grilled corn, kernels only 1 pint pear tomatoes, halved 10 square wonton wrappers, thinly sliced and deep fried 1/2 cup sesame oil 1 cup lime juice 1 cup rice vinegar 1 clove garlic, minced 1 teaspoon fresh ginger, minced 2 tablespoons Korean cl flakes 2 tablespoons fish sauce 1 1/2 cups canola oil 2 tablespoons sugar Salt and freshly ground black pepper, to taste 12 medium shrimps 1/2 package of tamarind 1/2 cup mirin 2 cups hot water 2 tablespoons molasses 2 cloves garlic, minced 2 tablespoons fresh lime juice 1 tablespoon sriracha Instructions: Fill a large bowl with cold water and soak the arugula to remove any dirt and sand. Once clean, pat the greens dry and place in a large mixing bowl. Season with salt and pepper and drizzle with the vinaigrette, just enough to coat the greens. Equally divide the arugula and place into 4 shallow bowls. Arrange 3 shrimp on top of the greens and garnish with the jicama, corn, tomatoes, and fried wonton wrappers. In a food processor, add the sesame oil, lime juice, rice vinegar, garlic, ginger, cl flakes, and fish sauce. While the processor is running, slowly add the oil. Season with salt, pepper, and sugar. The vinaigrette should be tart, but hold a hint of sweetness. In a large mixing bowl, combine the tamarind, mirin, hot water, molasses, garlic, lime juice, and sriracha. Pour the mixture into a shallow sheet pan and add the shrimp, turning to coat. Allow the shrimp to marinate for 1 to 2 hours maximum, refrigerated. Prepare a hot grill or a 500 degree oven and grill/broil the shrimp for about 5 minutes. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 26474,"Turkish Coffee 3/4 cup cold water 1 1/2 teaspoons sugar (more or less depending on sweetness desired) 3 tablespoons freshly ground medium roast coffee Instructions: Combine all ingredients in the cezve and mix with a spoon. Put the cezve over very low heat and do not stir. After about 3 minutes, a thick foam rises to the surface. Just as the coffee is about to bubble up and overflow, immediately remove the cezve from the heat. Gently divide the foam between 2 demitasse cups, then place the cezve back on the heat for a few seconds. Pour the coffee into the cups, carefully pouring it down the sides of the cups in order not to disturb the foam. The coffee grains will settle at the bottom of the cup. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 26475,"Picadillo Sliders with Garlic Mayo 1/2 cup mayonnaise 3 cloves garlic, 1 finely grated and 2 chopped Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1 small onion, chopped 1 1/2 pounds ground beef 1/2 cup slivered almonds, coarsely chopped 1/2 cup pitted green Spanish olives, coarsely chopped 1/2 cup raisins, coarsely chopped 1/2 cup tomato sauce 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 16 potato slider rolls, split Lettuce leaves, for topping Instructions: Mix the mayonnaise and grated garlic together in a small bowl and season with salt and pepper. Set aside. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 2 minutes. Let cool slightly. Gently mix the ground beef, almonds, olives, raisins, tomato sauce, allspice, cinnamon and 1 teaspoon salt in a large bowl until just incorporated. Divide the meat mixture into 16 equal portions and form into patties. Wipe out the skillet, add the remaining 2 tablespoons oil, and heat over medium-high. Working in batches, cook the patties, flipping once until browned on each side and medium on the inside, about 2 minutes per side. Serve on the potato rolls with a smear of the garlic mayonnaise and a lettuce leaf. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 26476,"Chicken Noodle Soup 1 whole (2 split) chicken breast, bone in, skin on Olive oil Kosher salt Freshly ground black pepper 2 quarts homemade Chicken Stock (see recipe) 1 cup medium-diced celery (2 stalks) 1 cup medium-diced carrots (3 carrots) 2 cups wide egg noodles 1/4 cup chopped fresh parsley 3 5-pound roasting chickens 3 large yellow onions, unpeeled, quartered 6 carrots, unpeeled, halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled, cut in half (optional) 20 sprigs fresh parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled, cut in half crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Instructions: Preheat the oven to 350 degrees. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat. Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season to taste and serve. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26477,"Mussels in Mexican Beer 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, cracked away from skin and crushed 1 small onion, chopped 1 jalapeno, seeded and chopped A couple pinches salt 2 1/2 dozen mussels, scrubbed and beards removed 1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis 1 (15-ounces) diced tomatoes 2 tablespoons chopped flat-leaf parsley or cilantro, your preference Instructions: In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 26478,"Cacio e Pepe Gnocco Fritto Vegetable oil, for frying All-purpose flour, for dusting
1 pound store-bought fresh pizza dough
Kosher salt 1 1/4 cups freshly grated Pecorino Toscano cheese
1 1/4 teaspoons freshly ground black pepper
Instructions: Fill a Dutch oven with 3 inches of vegetable oil. Place the pot over medium heat and bring the oil up to 350 degrees F on a deep-fry thermometer. Meanwhile, roll out the pizza dough on a lightly floured surface to 1/4 inch thick. Using a pizza cutter, cut 2-by-1-inch pieces of pizza dough. Carefully lower a few of the pieces into the oil. Fry, flipping occasionally, until golden brown, bubbly and crispy, 2 to 3 minutes. Drain well on a paper towel-lined tray. Season with a pinch of salt. When drained, place in a bowl and sprinkle with 1/4 cup of the Pecorino and 1/4 teaspoon black pepper. Continue the process with the remaining dough, layering in the bowl as you go. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 26479,"Homemade Labneh with Olive Oil and Za'atar 1 quart plain full-fat Greek yogurt 1/4 teaspoon kosher salt
1 teaspoon lemon juice
Olive oil and za'atar or other seasonings as desired, for serving
Pita, for serving
Instructions: In a large bowl, mix together the yogurt, salt, and lemon juice. Line a colander with three layers of cheesecloth and place the colander over a large bowl. Pour the yogurt into the cheesecloth, cover the whole thing with plastic wrap, and set the bowl in the refrigerator for 8 hours or overnight, emptying the liquid in the bowl as needed. If you're not using it in a recipe, you can serve it on its own. Top with a big splash of olive oil and additional seasoning and serve with pita. Store in an airtight container in the fridge. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26480,"Insalate Ricca 4 tomatoes, sliced 1 onion, sliced 1 green bell peppers, sliced 1 red bell pepper, sliced Bunch parsley, leaves chopped 1/2 cup extra virgin olive oil 1 tablespoon wine vinegar 1/4 teaspoon salt 1/8 teaspoon pepper Instructions: Combine tomatoes, onion, bell peppers, and parsley in large salad bowl. Combine oil, vinegar, salt, and pepper in small bowl. Whisk until blended. Pour vinaigrette into salad bowl and toss. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 26481,"Moroccan Mint Tea Fresh mint leaves Tea pot of boiling water 2 Tbs. loose green tea Mint garnish in tea cups Instructions: Put mint leaves into tea pot of boiling water. Pour green tea into strainer and add to boiling water. ","[Ros, Sauvignon Blanc, Vermentino]" 26482,"Tres Leches Cupcakes 2 1/2 cups cake flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon fine salt 1 stick unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 1/4 cup milk Tres Leches Mix, recipe follows Whipped Cream Mascarpone Frosting, recipe follows One 12-ounce can evaporated milk Half 14-ounce can sweetened condensed milk 3/4 cup heavy cream 4 cups heavy cream 1 teaspoon vanilla extract 3/4 cup confectioners' sugar 4 ounces mascarpone cheese Instructions: Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.
Sift together the flour, baking powder, baking soda and salt.
Cream the butter and granulated sugar with an electric mixer until fluffy and light. Add the eggs, one at a time beating well between each addition. Then add the vanilla and mix until fluffy. Fold in the flour mixture, alternating with the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for about 20 minutes.
Once the cupcakes have cooled, about 30 minutes, you can inject the cake with about 2 ounces of the Tres Leches Mix. If you do not have an injector, then fork the cupcake gently on the top, and then spoon the tres leches over top so as to not break up the cake. Let sit in the fridge for at least an hour.
Top each cupcake with some of the Whipped Cream Mascarpone Frosting. Combine the three milks in a blender until well combined, and then chill in the refrigerator for at least 1 hour. Chill a metal bowl. Add the heavy cream, vanilla extract and confectioners' sugar. Start to beat the heavy cream until you see the liquid thicken, and continue to beat until stiff peaks form. Mix in the mascarpone cheese and blend to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26483,"Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables 8 ounces tasajo (cured dry beef), cut into cubes and soaked overnight 8 ounces pork stew meat cut into cubes 1 ear fresh corn 1 green plantain 8 ounces cassava 8 ounces malanga (a root similar to potato) 8 ounces sweet yam 1/2 cup crushed tomatoes 8 cups chicken stock 8 cups pork bone stock 2 bay leaves Pinch cumin 8 ounces pumpkin 1 yellow plantain Pinch white pepper Salt, to taste Instructions: Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid. In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste. ","[Malbec, Tempranillo, Garnacha, Barbera]" 26484,"Coconut-Almond Layer Cake with Chocolate Frosting 2 sticks unsalted butter, at room temperature, plus more for the pans 2 cups cake flour, plus more for the pans 3/4 cup almond flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar 4 large eggs 1 1/2 teaspoons pure vanilla extract 1/2 teaspoon coconut extract 3/4 cup milk 8 ounces semisweet chocolate, finely chopped 2 sticks unsalted butter, at room temperature 3 1/2 cups confectioners' sugar 1/3 cup Dutch-process unsweetened cocoa powder 1/4 cup milk 2 tablespoons dark rum (optional) 1 teaspoon pure vanilla extract Sweetened shredded coconut, for topping Instructions: Make the cake: Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with cake flour, tapping out the excess; set aside. Whisk the cake flour, almond flour, baking powder and salt in a separate large bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase the speed to medium high and beat until just combined. Divide the batter between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans. Run a thin knife around the edges of the cakes and gently turn out onto the rack; remove the parchment and let cool completely. Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, confectioners' sugar, melted chocolate, cocoa powder, milk, rum and vanilla in a food processor. Pulse until smooth. Place 1 cake layer on a serving plate and spread with 1 cup frosting. Top with the second cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle the top with the coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26485,"Quinoa Pilaf 2 cups vegetable broth 1 cup quinoa, rinsed well 1 bay leaf 1/2 teaspoon turmeric 1 teaspoon salt and pepper 1 tablespoon olive oil 1 teaspoon preserved lemon rind, finely diced 1 tomato, finely chopped 1 (15-ounce) can artichoke hearts in water, drained and quartered 1/2 red onion, diced 1/2 cup black olives, pitted 1/4 cup currants Fresh mint leaves, for garnish Instructions: In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine. Top with mint and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26486,"Fresh Pineapple with Frozen Berry Sauce 1 ripe pineapple, peeled, cored and cut into chunks 1 package (10 ounces each) frozen raspberries and sliced strawberries thawed Sugar to taste 2 tablespoons orange juice or orange liqueur Mint leaves for garnish Instructions: Puree the thawed fruit, then pass them through a sieve to remove the raspberries seeds. Stir in sugar to taste if need be with orange juice or liqueur Set a clump of chopped pineapple in the middle of each dessert plate; drizzle sauce around the pineapple and garnish with mint leaves. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 26487,"Upside-Down Pepperoni and Cheese Focaccia 6 cups all-purpose flour (see Cook's Note), plus more for dusting (optional) 1 1/2 tablespoons sugar 3 teaspoons kosher salt 2 teaspoons active dry yeast 2 1/2 cups warm water (about 100 degrees F) 1/2 cup plus 3 tablespoons extra-virgin olive oil, plus more for baking sheet, bowl, hands and dough 5 ounces pepperoni (about 65 thin slices) 2 teaspoons dried oregano 16 ounces grated mozzarella Favorite marinara sauce, warmed, for serving Instructions: Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine the warm water and 3 tablespoons of the olive oil in a liquid measuring cup. Turn the mixer to low and add the warm-water mixture to the dry ingredients, mixing until a loose ball forms, 1 to 2 minutes. (Alternately, do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the warm water and oil and stir with a wooden spoon.) Increase the speed to medium-high and knead the dough until smooth and slightly tacky but not sticky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, about 5 minutes.) Pour 2 tablespoons of the olive oil into a large bowl, using your hands to coat the inside completely. Pour the remaining 1/3 cup plus 1 tablespoon olive oil into an 11-by-17-inch rimmed baking sheet, tilting and swirling to coat it with oil. Cover the bottom of the oiled pan with a single layer of the pepperoni, then crush and sprinkle the dried oregano evenly over the pepperoni. Using oiled hands, divide the dough in half, placing half into the oiled bowl, turning once to coat. Place the other half into the prepared pan, spreading gently with your hands. (Dough will not completely cover the pepperoni at the point; you will stretch it further later.) Dip a pastry brush in the oil on the baking sheet and brush oil over surface of dough. Cover both the baking sheet and bowl of dough loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet and the dough in the bowl doubles in volume, 1 to 1 1/2 hours.
Remove plastic wrap from the baking sheet and bowl. Gently using your hands, press and stretch the dough to completely cover the bottom of the pan evenly, doing your best to keep the pepperoni in a single layer. Sprinkle mozzarella in an even layer over the dough. Using oiled hands, remove the dough from the bowl and stretch and gently press into an even layer over top of the mozzarella. Pour any remaining oil from the bowl over top of the dough and use a pastry brush to brush evenly over the surface. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume and extremely puffy, 1 to 1 1/2 hours. Meanwhile, position a rack in the middle of the oven and preheat to 500 degrees F. Bake until the top is deep golden brown, bread has pulled away from sides of baking sheet and oil is sizzling around the edges, 15 to 20 minutes. Remove from the oven. Let cool for a few minutes before inverting onto a cutting board. Cut into squares with a pizza cutter and serve with warm marinara sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26488,"Sparkling Baby Cakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 1 1/2 cups confectioners' sugar 2 to 3 tablespoons Prosecco or Champagne Sanding sugar or tiny candies, for decorating Instructions: Preheat the oven to 350 degrees F. Line the muffin tin with mini 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 over mix the batter. Divide the batter evenly in the prepared tins (about 2 teaspoon batter per cup cake.)
Bake until a tester inserted in the center of the cakes comes out clean, about 15 minutes. Cool cupcakes on a rack in the tin.
Whisk together the confectioners' sugar and Prosecco until smooth and sugar dissolves. (If cupcakes are not cool enough to ice, lay plastic film directly on top of the glaze to prevent it from drying out and set aside at room temperature until ready to use.) Dip the tops of each baby cake in the Prosecco glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes. Cooks Note: This is a great way to use up leftover bubbly. This recipe works just as well with flat Prosecco. For a full wine flavor, prick the mini cupcakes with toothpicks when they are cooling; then drizzle with some Prosecco before icing with the glaze. ","[Prosecco, Sparkling Shiraz, Brut Ros, Cava]" 26489,"Peking Duck 1 large pot 3/4 full with water, boiling 1 whole duck, head on 1/4 cup sugar 1/4 cup salt 1 teaspoon five-spice powder 1 cup molasses 2 cups oil, hot Instructions: Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color. Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy. Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown. Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26490,"Macaroon Crusted Orange Tart 3 1/3 cups unsweetened shredded coconut 3 large egg whites 1 1/2 cups confectioners' sugar 3/4 teaspoon vanilla extract 4 large egg yolks 1 (14-ounce) can sweetened condensed milk 1/2 teaspoon vanilla extract 1 teaspoon orange oil or extract 1/2 cup orange juice 2 oranges, zested Instructions: For the Tart Shell: Preheat oven to 375 degrees F. In a medium bowl, mix the 3 1/3 cups coconut, egg whites, confectioners' sugar, and vanilla together. Lightly press this macaroon mixture against the sides and bottom of a buttered 9-inch tart pan to form the walls of the tart. Bake the shell until the bottom crust is tanned and the sides are golden brown, about 10 minutes. Let cool on a rack. Lower oven temperature to 325 degrees F. For the Orange Filling: While the shell is cooling, in a medium bowl, mix the yolks, sweetened condensed milk, extract, oil, orange juice, and zest together. Pour the filling into the cooled shell and bake until just set, about 15 minutes. Set on a rack to cool, then refrigerate until chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26491,"Butterscotch Banana Cream Pie 1 1/2 cups flour 7 teaspoons sugar 8 tablespoons (1 stick) cold unsalted butter, cut into pea sized bits 1 large egg beaten with 1 cup ice water Butterscotch filling, recipe follows 3 bananas 1/2 cup sugar 1/2 cup cornstarch 3 cups milk 2 eggs 2 egg yolks 2 teaspoons vanilla extract 3/4 cup lightly packed dark brown sugar 3 tablespoons unsalted butter 1 tablespoon bourbon Instructions: In a large bowl, stir the flour and sugar together. Using a pastry blender or your fingertips, work the butter into the mixture until it resembles coarse meal. Sprinkle on 3 to 4 tablespoons of the eggy water, and mix it in with your fingers just until the dough comes together into a ball. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. Scrape up all the streaks of dough and pile them on top of one another to form a disk. Wrap in plastic and refrigerate for at least 2 hours, or overnight. Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a 9 1/2-inch tart pan with a removable bottom. On a lightly floured surface, roll the dough to 1/8-inch thickness and place in the prepared pan, trimming the edges, and bake until light golden brown, approximately 20 minutes. Let cool completely. Pour the butterscotch filling into the pie crust that is still inside the tart pan and refrigerate for at least 3 hours. Slice the bananas, making concentric circles and top with sugar. Torch bananas briefly until golden and all the sugar is caramelized. In a bowl, whisk the cornstarch into 1/2 cup of the milk. Let rest for 1 minute, then whisk again. Whisk in the eggs, yolks, and vanilla. In a saucepan, over medium heat, bring the brown sugar, butter, bourbon, and the remaining 2 1/2 cups milk just to the simmering point (it will start to wiggle in the pot). While constantly whisking, slowly drizzle the hot liquid into the egg mixture. Return the mixture to the saucepan and, while constantly whisking and scraping the bottom of the pot, cook until tiny bubbles boil up for 10 seconds. Remove from the heat and strain. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 26492,"Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese 1 pound fresh or dried tagliatelle pasta (or other wide, long pasta) 2 tablespoons olive oil 2 cloves garlic, chopped 1 pound hot Italian sausage, casings removed 1 pound frozen peas, thawed 1 cup whole milk ricotta cheese 1 bunch fresh basil leaves chopped (about 3/4 cup) 1/4 cup fresh grated Pecorino Romano cheese 1 teaspoon salt Instructions: Bring a large pot of salted water 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 if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water. Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately. ","[Barolo, Barbaresco, Chianti, Dolcetto]

" 26493,"Veggie Burger 1/2 head cauliflower, cored and divided into florets 4 ounces fresh shiitake mushrooms
1/2 cup diced yellow onion
1/2 cup Brussels sprouts
Oil 1/2 tablespoon kosher salt
2 cans chickpeas, drained and rinsed
2 tablespoons potato starch
1/2 cup cooked lentils
1/2 cup gluten-free oats
1/2 cup toasted pumpkin seeds
1/2 cup cooked quinoa
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper 1/2 teaspoon ancho cl powder
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon sage powder
1/2 teaspoon sorghum syrup 1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon cider vinegar
8 hamburger buns Serving suggestion: your favorite burger toppings Instructions: Preheat the oven to 350 degrees F. In a food processor, pulse the cauliflower, mushrooms onions and Brussels sprouts in separate batches. Mix together in a large bowl. Mix in a little oil and salt. Spread out on a baking pan and roast, stirring every 15 minutes, for 1 hour; let cool. (This step is important because roasting helps evaporate moisture from the vegetables and adds deep roasted flavor to the final product.) Toss the chickpeas with the potato starch, then grind with a meat grinder or pulse in a food processor. In a large mixing bowl, combine the ground chickpeas and roasted vegetables with the lentils, oats, pumpkin seeds, quinoa, smoked paprika, cayenne, cl powder, curry powder, garlic powder, mustard powder, sage powder, sorghum, black pepper, white pepper and cider vinegar. Mix thoroughly by hand. Refrigerate for a few hours to let the oats absorb the oil and moisture. Form into 8 patties. Cook in oil in a skillet over medium heat until golden brown and hot throughout. Serve on buns with your favorite burger toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]" 26494,"Chocolate Pear Pudding 1 1/4 sticks unsalted butter, softened, plus more, for greasing 2 (14-ounce) cans pear halves, in juice 3/4 cup plus 1 tablespoon all-purpose flour 1/4 cup cocoa 1 1/4 cups sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 2 eggs 2 teaspoons vanilla extract Instructions: Preheat the oven to 400 degrees F and grease an 8 1/2-inch square ovenproof dish with butter. Drain the pears and arrange them on the base of the prepared dish. Put all the remaining ingredients in a processor and blitz until you have a batter with a soft dropping consistency. Spread the brown batter over the pears, and bake in the oven for 30 minutes. Let stand for 5 or 10 minutes and then cut into slabs - I cut 2 down and 2 across to make nine slices - and serve with chocolate sauce. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26495,"The Ultimate Salami Burgers 1 1/4 pounds 80-percent ground beef 3/4 pound ground pork 1/3 cup dry red wine 1/2 onion 1 teaspoon dried oregano or marjoram 2 large cloves garlic, finely grated or minced 1 fresh cl pepper, finely chopped, or 2 teaspoons red pepper flakes A handful of grated Pecorino Freshly ground pepper EVOO, for drizzling Salt 8 slices hard salami or Genoa salami (sliced not too thin) 4 slices provolone (sliced not too thin) 1 cup giardiniera (Italian pickled vegetables), drained and finely chopped or pulsed in a food processor 4 large kaiser rolls, or 12 small rolls for sliders Quick Marinara Sauce, for topping, recipe follows 2 tablespoons EVOO 2 cloves garlic, grated or minced 1 fresh cl pepper, finely chopped 1/4 onion, grated 1/4 cup dry red wine One 14-ounce can crushed tomatoes 1/2 teaspoon dried oregano or marjoram A few fresh basil leaves, lightly torn A few sprigs fresh thyme, leaves stripped and finely chopped Kosher salt and freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Put the ground beef and pork in a large bowl and douse with the wine. Grate 3 to 4 tablespoons onion directly into the bowl to catch the juices. Add the oregano, garlic, cl, cheese, 1 tablespoon pepper and a drizzle of EVOO. Mix until just combined. Shape into 4 large patties or 12 small patties for sliders. Make an indentation in the center of each patty to help them cook evenly and prevent them from puffing up. Sprinkle with a little salt. Arrange the salami slices on a rack set over a rimmed baking sheet. Bake until they crisp up a bit, about 10 minutes. Let cool. Heat a heavy griddle or cast-iron skillet over medium-high heat. Add the patties and cook, turning occasionally, about 10 minutes for regular ones and 6 minutes for sliders. Top with the provolone and cook until melted. Spread some of the giardiniera relish on the bottom halves of the rolls and top with the patties. Top with the salami and some Quick Marinara Sauce. Cover with the top halves of the rolls. Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, cl and onion and cook, stirring, 1 to 2 minutes. Add the wine and cook 30 seconds. Add the tomatoes, oregano, basil and thyme. Season with salt and pepper. Simmer over low heat until thickened. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 26496,"Ice Cream Pie 16 graham crackers (the full sheets, with 4 sections) 1/3 cup (2/3 stick) butter, melted 2 pints vanilla ice cream 1/4 cup finely chopped pecans, plus more for serving 4 peanut butter cups, such as Reese's, roughly chopped 2 large Butterfinger bars, roughly chopped Jarred caramel or hot fudge sauce, for serving Instructions: Make the crust: Preheat the oven to 350 degrees F. Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely. Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined. Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.) Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce. Change Things Up! Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust. Use any combination of ice cream flavor and candy/nut you'd like! ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 26497,"Glazed Carrots, Parsnips and Pearl Onions 2 tablespoons butter 1 tablespoon minced garlic 1 tablespoon minced ginger 1 cup carrots, 1/4-inch dice 1 cup parsnips, 1/4-inch dice 1 cup red pearl onions, blanched and peeled 1 cup chicken stock 1 tablespoon dark soy sauce Salt and black pepper, to taste Instructions: In a medium hot skillet, add 1/2 tablespoon of butter and cook the garlic and ginger until soft, about 1 minute. Add the carrots, parsnips and onions and season. Cook 5 minutes to soften then add the stock, soy sauce and simmer. Reduce by 50 percent, about 12 to 15 minutes and check for seasoning. Lift with the butter and reserve hot. Wine Recommendation: Olmos Reward, Frankland Estate, Australia ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 26498,"Maple Fruit Compote 2 1/2 cups pitted and sliced assorted stone fruit, such as peaches, plums, apricots and/or cherries 3/4 cup maple syrup Instructions: Combine the fruit and the maple syrup in a bowl and serve at room temperature, or cover and refrigerate until an hour before serving. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 26499,"Buffalo Wing Pizza Roll-Up (team Robert version) 1 tablespoon salt 1 tablespoon sugar 1 (1/4-ounce) packet fresh fast-acting yeast 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener; too cool and the yeast won't be activated) 4 cups all-purpose flour, plus some extra to knead the dough 1/4 cup cornmeal, for pizza stones 2 tablespoons olive oil 4 cloves garlic, chopped 2 medium onions, chopped 1 tablespoon chopped fresh parsley leaves 1/4 teaspoon salt 1 cup (16-ounce can) tomato chunks or chunky tomato sauce 1/4 cup instant flour, or enough as need to thicken the pizza topping if it is too runny (recommended; Wondra) 1 pound ground chicken 3 ounces blue cheese 1/2 cup \buffalo wing\ sauce (preferably Anchor Bay Wing Sauce made with the recipe from the place where buffalo wings were originally invented) 1 (6-ounce) container plain yogurt Instructions: Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. (\Proofing\ the yeast is testing it for viability. It will develop foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
While the dough is rising, prepare the pizza topping. Heat 1 tablespoon of the oil over medium- high heat in a large saucepan and saute garlic and onions until they begin to soften. Add parsley, salt, and tomatoes. Cook for about 20 minutes to allow flavors to integrate. (Begin the chicken as described below, while the sauce is cooking.) Remove from heat and whisk in instant flour to thicken. Mix with an immersion blender, then set aside briefly.
While the sauce is cooking, in a separate fry pan, heat the other tablespoon of olive oil over medium high heat, and brown the ground chicken, breaking up the pieces as it cooks. When the ground chicken has browned, remove from heat, crumble in blue cheese, and stir in buffalo wing sauce and yogurt. Fold this mixture into the tomato sauce. If the mix is absolutely too runny for a pizza topping, add more instant flour.
Preheat oven to 450 degrees F. Divide the dough in half and stretch out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the buffalo chicken pizza topping. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 26500,"Strawberry Lime Mousse One 14-ounce can sweetened condensed milk 1 cup frozen strawberries
1 tablespoon sugar
1 lime, zested and juiced
One 8-ounce carton frozen whipped topping, thawed
Vanilla wafer cookies, for serving
Instructions: Put the sweetened condensed milk, strawberries, sugar and lime juice in a blender. Blend until smooth and well mixed. Transfer to a bowl. Using a rubber spatula, fold in the lime zest and thawed frozen whipped topping until thoroughly combined. Scoop into 6 pretty glasses and add a vanilla wafer to each serving. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 26501,"Florida Fried Lobster 2 lobster tails, butterflied 4 teaspoons Cajun seasoning
1 cup garlic butter 1/2 cup freshly minced garlic
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Sprinkle the butterflied lobster tails on both sides with some Cajun seasoning, then spread on both sides with some garlic butter. Spread the lobster flesh with the minced garlic; sprinkle more Cajun seasoning over the garlic layer. Top with more garlic butter. Bake until cooked through, about 15 minutes (do not overcook). ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 26502,"Grilled Langoustines with Garlic Butter 1/2 cup softened butter 3 garlic cloves, minced 2 tablespoons minced parsley Juice of 1/2 lemon Salt and pepper 8 langoustines, split, deveined Instructions: Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brush langoustines with garlic butter and grill, basting several times and turning once, until cooked through.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26503,"Knish 2 cups julienned yellow onions, caramelized 4 cups mashed potatoes 1 egg 1/2 cup finely chopped parsley, plus extra for garnish Salt and black pepper 1/2 cup vegetable oil 1 cup water 1 tablespoon white vinegar 1/2 teaspoon salt 4 cups flour 1/2 cup egg wash Essence Instructions: Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26504,"Crispy Bits Breakfast Potatoes Kosher salt and freshly ground black pepper 2 pounds red potatoes 1/4 cup olive oil
4 tablespoons butter, melted
Instructions: Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges. Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26505,"Green Peas with Mint 2 teaspoons olive oil 3 cups frozen green peas 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons chopped fresh mint leaves Instructions: Heat oil in a large skillet over medium meat. Add peas and cook 2 minutes, until crisp-tender. Add salt and pepper and stir to coat. Remove from heat and stir in mint. ","[Chardonnay, Sauvignon Blanc, Riesling]" 26506,"Blueberry Pancakes 3 1/2 cups flour 1 tablespoon baking powder 2 cups sour cream 3 eggs 1 cup milk 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 cup melted butter 2 tablespoons canola oil Fresh blueberries, as needed Blueberry and maple syrup, for serving Instructions: Indulge yourself on the weekend with Chuck Hughes' homemade blueberry pancakes, simple and oh- so scrumptious! Sift together the flour, baking powder and salt in a large bowl. With a whisk, add the sour cream and give a good mix together. Add the eggs and mix again. Loosen it up by adding the milk, vanilla extract and butter. Combine until it is smooth and a pancake batter-like consistency.
In a pan over medium-high heat, heat the oil and add 1 ladle of the batter. Before turning it over, add in a good handful of blueberries. Let it go for 3 minutes on each side. Repeat with remaining batter and blueberries.
Serve with blueberry and maple syrup. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 26507,"S'mores with Variations 1 bag large marshmallows 1 package chocolate bars 1 box classic graham crackers 1 package peppermint patties 1 box chocolate graham crackers 1 package peanut butter cups Instructions: Toast the marshmallows to your liking. Choose from the following variations. The Classic: Sandwich the toasted marshmallows and chocolate bars between classic graham crackers. The Peppermint: Sandwich the toasted marshmallows and peppermint patties between chocolate graham crackers. The Peanut Butter: Sandwich the toasted marshmallows and peanut butter cups between chocolate or classic graham crackers. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 26508,"Easy Stir-Fry Sauce 1/4 cup low-sodium soy sauce 3 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil 1 clove garlic, grated (or 1/2 teaspoon granulated garlic) One 1-inch piece fresh ginger, peeled and grated (about 2 teaspoons, or 1/2 teaspoon ground ginger) 1 teaspoon sugar Pinch of crushed red pepper flakes, optional Instructions: Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26509,"Spice-Rubbed Grill Pork Chops Olive oil, for brushing grill grates Kosher salt and freshly ground pepper 1 teaspoon ground cumin 1/2 teaspoon allspice Four 8-ounce boneless center-cut loin pork chops 2 tablespoons butter 1 shallot, minced 1 tablespoon all-purpose flour 1/2 cup pomegranate juice 1/4 cup low-sodium beef stock 1 tablespoon red wine vinegar 1 tablespoon raspberry preserves Fresh pomegranate seeds, for garnish (optional) Kosher salt and freshly ground black pepper Rice, for serving Instructions: Heat a grill to medium-high heat and brush the grill grates with olive oil. Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil. In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper. Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 26510,"Fruit Salad with Blackberry and Ginger-Lime Syrup 2 cups Farmer's Pick Blackberry 100% Juice ? cup fresh lime juice (about 2 limes) 2 tsp fresh lime zest (about 2 limes) 2 tsp fresh ginger, fine grated 1 ? cups fresh green grapes, seedless, washed and stems removed 1 ? cups fresh pineapple, peeled, cored, chopped into bite-size pieces
1 ? cups cantaloupe, peeled, seeded, chopped into bite-size pieces 1 ? blackberries, washed 3-5 fresh green grapes, seedless, on stem Instructions: Place Farmer's Pick Blackberry 100% Juice; in a heavy saucepan over medium high heat. Bring it to a boil and immediately reduce heat to medium low. Allow juice to simmer on low until reduced by half about 12-15 minutes. Remove from heat and cool. Add the lime juice, zest and ginger into the warm blackberry juice. Pour juice into a container, cover and refrigerate. Prepare in advance to allow flavors to combine and for juice to cool. In a trifle bowl or clear container, layer the fruit starting with the grapes, pineapple, strawberries, and cantaloupe, ending with the blackberries. Pour the chilled blackberry, ginger and lime syrup over fruit, cover and refrigerate for 30 another minutes. Syrup will color the fruit purple and create a bolder flavor the longer the fruit sits in the syrup. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26511,"Caramel Sauce 3/4 cup (1 1/2 sticks) unsalted butter 3 cups light brown sugar
1/3 cup corn syrup
1 tablespoon vanilla bean paste
1 teaspoon salt
1/3 cup heavy cream
Instructions: Melt butter in a saucepan over medium heat. Add sugar, corn syrup, vanilla, salt and 1/3 cup water. Whisk until well combined and melted. Just as it begins to bubble, slowly add the heavy cream, whisking while incorporating into the caramel. As soon as the caramel bubbles, remove from heat and let cool to room temperature. If the caramel appears to separate, simply whisk together. Serve warm. Enjoy! ","[Chardonnay, Riesling, Moscato, Port]" 26512,"Kale-Sesame Chicken Salad 3 tablespoons low-sodium soy sauce 2 tablespoons maple syrup (preferably grade B) 1/4 teaspoon red pepper flakes 1/4 cup plus 2 tablespoons fresh lemon juice(from 2 to 3 lemons) 1 pound skinless, boneless chicken breasts 1 1/2 pounds sweet potatoes (about 2 large) 2 firm apples (such as Cortland or Pink Lady) 1 English cucumber 1 5-ounce package baby kale (about 8 cups) 1 tablespoon sesame seeds 1 tablespoon toasted sesame oil Kosher salt and freshly ground pepper 1 tablespoon chopped salted peanuts Instructions: Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to a boil in a wide saucepan. Add the chicken in a single layer; reduce the heat to medium low. Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes. Remove the chicken to a plate (reserve the liquid). Let cool, then shred. Peel the sweet potatoes and cut into 1/2-inch cubes. Add to the liquid in the saucepan; cook over medium heat, stirring occasionally, until just tender, about 15 minutes. Transfer to a plate with a slotted spoon (reserve the liquid). Let the potatoes and liquid cool. Cut the apples into matchsticks. Peel the cucumber, cut in half lengthwise and thinly slice. Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl. Toss with the reserved cooking liquid and the remaining 2 tablespoons lemon juice. Season with salt and pepper; sprinkle with the peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26513,"Mint Julep 1 cup ice, crushed 12 fresh mint leaves 1 1/2 teaspoons superfine sugar Dash of club soda 4 ounces bourbon Splash of rum 2 fresh mint sprigs Instructions: Pour the crushed ice into a collins glass. In a cocktail shaker, add the mint leaves, sugar and club soda. Stir to dissolve sugar, pressing on the leaves to release their essential oils. Add the bourbon and rum and stir. Strain the mixture into the collins glass and stir again, garnishing with the mint sprigs. ","[Bourbon, Rum]" 26514,"Olive Oil and Herb Crushed Potatoes 1 1/2 pounds baby red potatoes Kosher salt
1 medium shallot, minced
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
3/4 cup extra-virgin olive oil
One 2-ounce bunch arugula, large stems discarded and leaves chopped
3/4 cup chopped parsley
1/2 cup snipped dill
1/2 cup snipped chives
Freshly ground black pepper
Instructions: Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly. Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes. Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26515,"Grilled Eggplant with String Bean and Tomato Salad 2 medium eggplants (about 1 pound each) Kosher salt and freshly ground black pepper 6 ounces string beans, stems trimmed, halved crosswise 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus extra for drizzling and brushing 1 tablespoon red wine vinegar 1 1/2 cups cherry or grape tomatoes, halved 1 small jalapeno, seeded and minced 1 cup plain whole milk yogurt 1 small clove garlic, finely grated 3 tablespoons chopped fresh basil 3 Persian cucumbers, sliced into half-moons Instructions: Preheat a grill for cooking over medium heat. Trim the stem ends off the eggplants and slice each eggplant lengthwise into 4 thick slabs, yielding a total of 8. Season both sides of each eggplant slab with salt and let sit for 30 minutes to draw out moisture. Meanwhile, lay out a large sheet of heavy-duty foil or a double layer of regular foil. Put the string beans in the center. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place the foil packet on the grill, cover and cook until no longer raw but still crisp, 3 to 4 minutes. Open carefully to avoid the hot steam and let cool completely. Whisk together the red wine vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the tomatoes, jalapeno, and cooled string beans. Stir gently and set aside to marinate. Whisk together the yogurt, garlic, remaining 1 tablespoon oil, 1/2 teaspoon salt and some pepper in a medium bowl. Set aside. Pat each eggplant slab very dry with paper towels. Brush both sides of each slab generously with olive oil. Grill the slabs, covered, flipping halfway through, until the eggplant is soft but still holds its shape, 12 to 15 minutes. When ready to serve, add the basil, cucumbers and 1/2 teaspoon salt to the string bean-tomato salad. Drizzle some yogurt sauce over each eggplant slab and top with the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26516,"Tex-Mex Stuffed-Crust Pizza 1 pound prepared pizza dough, at room temperature 8 ounces sliced plus 1 cup grated medium Cheddar 2 tablespoons extra-virgin olive oil, plus more for brushing 12 ounces ground beef 2 teaspoons chili powder 1 teaspoon ground cumin Kosher salt 1 tablespoon tomato paste 1 cup refried beans, warmed 1/2 cup drained pico de gallo 3 cups finely shredded iceberg lettuce 1 small avocado, diced 1/4 cup sour cream 1/4 cup sliced black olives Instructions: Preheat the oven to 425 F with a pizza stone on the bottom rack. Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes. Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot. Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately. ","[Syrah, Tempranillo, Garnacha, Barbera]" 26517,"Dutch Baby 3 large eggs 3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1 tablespoon plus 1/4 cup maple syrup 6 tablespoons salted butter
1 cup mixed berries
1/4 cup blueberry syrup
Canned whipped cream, for serving
Instructions: Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes. Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds. Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes. Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26518,"Seeger's Gazpacho with Beet Terrine 2 red peppers 2 yellow bell peppers 1 European cucumber 2 Roma tomatoes 1/2 shallot 1 clove garlic 1/2 red beet 2 egg yolks 1 1/2 cups olive oil 2 tablespoons fresh lemon juice 10 medium beets Salt and pepper, to taste 1 teaspoon cumin seeds 1/2 cup beef consomme dissolved with 4 leaves gelatin 1 tablespoon shallots 1 tablespoon chives Instructions: Juice all gazpacho ingredients through a juicer. For the mayonnaise: Blend the egg yolks and olive oil in a blender. Season with lemon juice, salt and cayenne pepper. Combine the gazpacho with the mayonnaise. For the terrine: Roast beets in the oven at 400 degrees wrapped in aluminum foil with salt, pepper and cumin seed for approximately one hour until cooked. Peel beets. Slice into 1/2-inch thick slices and layer in a one liter terrine. In between beet layers, add beef consomme that has been mixed with shallots, chives, salt and pepper. Cover with plastic and place in refrigerator for at least 4 hours.
For the assembly: Pour the gazpacho into a bowl and place a 1-inch thick slice of the terrine on top of the soup. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Barbera]" 26519,"BBQ Roast Pork 2 tablespoons smoked paprika 1 tablespoon kosher salt 1 tablespoon sugar 1 tablespoon garlic powder 1 teaspoon freshly ground black pepper 2 tablespoons canola oil 1 (3 to 4-pound) pork loin 2 tablespoons canola oil 1/2 small red onion, diced 2 cloves garlic, minced 1 jalapeno, seeded and minced Kosher salt and freshly ground black pepper 2 cups strawberries, tops removed, roughly chopped 1/4 cup brown sugar 1 1/2 cup ketchup 1/4 cup water 1/2 cup strawberry nectar or mixed berry nectar 1/4 cup strawberry jam 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce Instructions: Preheat the oven to 325 degrees F. Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight. BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes. Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking. Remove the pork from the oven and let rest for 10 minutes before slicing. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 26520,"San Antonio Squash Casserole 2 ounces butter, divided, plus more for pan 2 cups diced yellow onion 2 pounds sliced yellow squash 1 pound cubed American cheese 8 ounces canned diced green chiles 10 ounces cream of celery soup 3/4 cup bread crumbs Instructions: Preheat oven to 350 degrees F. Melt half of the butter in a large skillet over medium heat. Add onion and saute until soft. In a separate skillet, saute the squash in the remaining butter until soft. Alternatively, you can cook the squash in the microwave. Drain excess liquid from squash. Butter a casserole dish and then combine the onion, squash, cheese, green chiles, and soup in the casserole dish. Bake until heated through and cheese is well melted. Remove from oven, stir, and sprinkle bread crumbs on top. Return to the oven and bake 5 more minutes, or until bread crumb mixture is golden. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 26521,"Sausage-Stuffed Mushrooms 16 extra-large white mushrooms 5 tablespoons good olive oil, divided 2 1/2 tablespoons Marsala wine or medium sherry 3/4 pound sweet Italian sausage, removed from the casings 6 scallions, white and green parts, minced 2 garlic cloves minced 2/3 cup panko crumbs 5 ounces mascarpone cheese, preferably from Italy 1/3 cup freshly grated Parmesan 2 1/2 tablespoons minced fresh parsley leaves Salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly. Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 26522,"Hot Punch (Ponche) 2 Golden Delicious apples, peeled, cored, and cut in 1/8ths 3/4 cup raisins 1 pound guava, quartered 3 (3 to 4-inch) pieces sugarcane, each cut in strips 1/2 cup prunes 1/2 pound crabapples, peeled and cored 2 cups (1-inch) diced pineapple 1 cup sugar 4 (2-inch) pieces Mexican cinnamon 8 cups water Tequila Instructions: In a large pot, place the guava, pineapple, crabapples, raisins, prunes, sugarcane, apples, cinnamon, sugar and 8 cups water. Bring the mixture to a boil, and then lower the heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 26523,"Sauteed Shredded Brussels Sprouts 2 (12-ounce) packages fresh Brussels sprouts, trimmed 2 tablespoons unsalted butter 2 tablespoons good olive oil Kosher salt and freshly ground black pepper 1 tablespoon syrupy balsamic vinegar Instructions: Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disk. (You don't need to core them.) Process until they're all sliced. Heat the butter and olive oil in a very large (12- to 14-inch) saute pan over medium to medium-high heat. Add the Brussels sprouts, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and saute, stirring occasionally, for 5 to 7 minutes, until crisp-tender and still bright green. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26524,"Pizza Sauce One 15-ounce can crushed Italian plum tomatoes in thick puree One 15-ounce can plum tomato strips
1/2 cup basil chiffonade
1/2 cup extra-virgin olive oil
1/2 tablespoon Calabrian cl paste
1 teaspoon flaky sea salt, such as Maldon 1 teaspoon sugar
4 cloves garlic, peeled and roughly chopped
Instructions: Add the plum tomatoes, tomato strips, basil, oil, cl paste, salt, sugar and garlic to a food processor and blend until smooth. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 26525,"Cheddar Cheese Taco Shells 2 cups finely shredded Cheddar Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans. Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes. Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese. Fill the shells with your favorite taco fillings. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 26526,"Smokey Margarita 2 ounces tequila (recommended: El Tesoro) 1 -ounce Triple Sec 1 -ounce fresh lime juice 3/4 teaspoon simple syrup Ice cubes 1/2 -ounce mezcal (recommended: Del Maguey \Chichicapa\ Single Village Mezcal) Instructions: Place tequila, Triple Sec, lime juice, and simple syrup in a cocktail shaker and shake until combined. Serve over ice in a rocks glass and pour mezcal on top; do not stir the mezcal into the drink, as it should \float\ on top. ","[Tequila, Mezcal]" 26527,"Southern Pecan Crisps 1/2 package (17.3 oz.) Pepperidge Farm? Puff Pastry Sheets (1 sheet) 1/2 cup packed brown sugar 2 tablespoons butter OR margarine, melted 1/3 cup chopped pecans Confectioners' sugar Instructions: THAW pastry sheet at room temperature 40 min. Preheat oven to 400 degrees F. Mix brown sugar, butter and pecans. UNFOLD pastry on lightly floured surface. Roll into 15\x 12\ rectangle. Cut into 20 (3) squares. Press squares into bottoms of 3\ muffin-pan cups. Place 1 heaping tsp. pecan mixture in center of each. BAKE 12 min. or until golden. Remove from pans. Let cool. Sprinkle with confectioners' sugar. Makes 20 pastries. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 26528,"Ghee 8 ounces (2 sticks) butter Instructions: In a heavy skillet, over medium to medium low heat, heat butter until completely melted. Watch as butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling entire surface. Stir occasionally. Soon small patches of golden brown will appear on the surface, and overall color of butter will change from yellow to golden. Push aside foam periodically to check color of sediment. When sediment turns light brown, remove from heat (see note). Decant into a jar with a tight lid. Warm, if desired, for serving over rice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 26529,"Stovetop Mac and Cheese Salt 1 pound penne pasta
4 tablespoons unsalted butter
2 teaspoons fresh thyme
1 clove garlic, minced
1 pound white button mushrooms, sliced
Freshly ground black pepper 1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 cups grated fontina cheese
1/2 cup grated Parmesan
6 slices Taleggio cheese
Instructions: Bring a large pot of water to a boil. Salt the water. Add the pasta and cook according to the package instructions. Drain. In a large skillet, heat the butter, thyme and garlic over medium heat for 2 minutes. Add the mushrooms and cook until they release their water and begin to brown, about 7 minutes. Season generously with salt and freshly ground black pepper. Add the flour and cook 2 to 3 minutes. Whisk in the milk, cream and mustard. Season with salt and pepper. Bring to a low simmer. Continue whisking until the mixture thickens enough to coat the back of a spoon. Stir in the fontina and Parmesan until melted. Add the pasta and toss to coat. Serve in individual bowls with a slice of Taleggio on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 26530,"Shrimp and Potato Salad with Arugula Pesto 1 pound small red potatoes, cut into 1-inch pieces Kosher salt 12 ounces green beans, trimmed 1 cup assorted cherry tomatoes, halved 5 ounces baby arugula (about 6 cups) 1/4 cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons pine nuts
2 tablespoons grated Parmesan cheese 2 cloves garlic, chopped 1 teaspoon grated lemon zest, plus the juice of 1 lemon Freshly ground pepper Pinch of red pepper flakes 1 pound large shrimp, peeled, deveined and patted dry Instructions: Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot. Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat. Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 26531,"Honey Mustard Dressing 5 tablespoons medium body honey (sourwood is nice) 3 tablespoons smooth Dijon mustard 2 tablespoons rice wine vinegar Instructions: Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip. ","[Chenin Blanc, Riesling, Gewrztraminer]" 26532,"Cinnamon Popovers with Cream Cheese Glaze 2 large eggs 2 tablespoons granulated sugar 1 cup 2% milk, warmed, plus 2 tablespoons 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 2 tablespoons unsalted butter, melted 1/4 cup reduced-fat cream cheese (Neufchatel), at room temperature 1/4 cup confectioners' sugar Instructions: Place a 12-cup muffin tin on the middle rack in the oven and preheat the oven to 400 degrees F.
Add the eggs and granulated sugar to a blender jar and mix on medium speed until light yellow. Add the 1 cup warmed milk and blend. Add the flour, cinnamon, and salt and blend until smooth. Use a pastry brush to grease the hot muffin tin generously with the melted butter. Add any remaining butter to the batter and pulse to blend. Pour the batter into the warmed muffin tin, filling the muffin cups about three-quarters full. Bake until the popovers are golden, about 20 minutes. (Do NOT open the oven door!) Turn off the oven, keep the oven door closed, and continue to bake the popovers until golden brown, 10 to 15 minutes.
Meanwhile, in a small bowl, whisk the cream cheese with the confectioners' sugar and the remaining 2 tablespoons milk until smooth. Remove the popovers from the oven. Use the tip of a paring knife to poke a tiny slit at the top of each popover (this will allow steam to escape, and will keep your popovers from getting soggy). Brush the popovers with the glaze and serve warm.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26533,"Minty Brownies 2 sticks unsalted butter, plus more for the pan 1 cup semisweet chocolate chips (or chopped semisweet chocolate) 1 cup packed dark brown sugar 1 cup granulated sugar 4 large eggs 1 teaspoon pure vanilla extract Pinch of salt 1 cup all-purpose flour 4 ounces cream cheese, at room temperature 1 stick unsalted butter, at room temperature 2 tablespoons green creme de menthe liqueur 2 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Butter a glass 9-by-13-inch baking pan and line it with 2 overlapping pieces of parchment paper so the paper comes up over the edges of the pan. Butter the paper. Make the brownies: Place a small pot of water over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, add the butter and chocolate and gently melt them together, stirring to combine. (This can also be done in the microwave; heat in 15-second intervals.) Transfer the chocolate-butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the prepared baking pan. Bake until a toothpick inserted into the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely in the pan. Make the buttercream: Combine the cream cheese and butter in a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Gradually add the confectioners' sugar and beat until smooth and fluffy. Spread the buttercream over the brownies, then refrigerate until firm. Use the parchment to remove the brownies from the baking dish. Slice into bars. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 26534,"Bunny Oreo Balls One 14.3-ounce package chocolate sandwich cookies, such as Oreo (about 36 cookies) 6 ounces cream cheese
3/4 cup confectioners' sugar
3/4 teaspoon meringue powder (available in the baking aisle)
Pink gel food coloring
Black gel food coloring
2 cups white candy melting wafers (about 13 ounces)
1 teaspoon refined coconut oil
White sanding sugar, for decorating
Pink sanding sugar, for decorating
45 mini marshmallows
Instructions: Line 2 rimmed baking sheets with parchment paper. Pulse the cookies in a food processor to fine crumbs. Add the cream cheese and pulse together until the mixture begins to ball up. Transfer to a large bowl and knead together a few times until completely combined.
Roll about 1/3 of the mixture into 18 truffles (about 1 level tablespoon each) and place on one of the prepared baking sheets. Roll the remaining mixture into 18 larger truffles, (about 1 heaping tablespoon each), and place on the second prepared baking sheet. Refrigerate until firm and chilled through, about 1 hour.
While the truffles chill, prepare the decorations.
For the royal icing, combine the confectioner's sugar and meringue powder in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed just to combine. Add 2 1/2 teaspoons water and increase the speed to medium. Beat the mixture until the icing is stiff enough to hold a peak but soft enough to pipe, about 2 minutes. If the icing gets too stiff, add up to 1/2 teaspoon more water.
Divide the icing evenly between 2 bowls. Tint one bowl of icing bright pink using the pink food coloring. Tint the remaining bowl of icing with the black food coloring. Transfer the pink and black icings to separate piping bags (with no cut openings) or to resealable plastic bags and set aside.
For the white coating, combine the candy melting wafers and coconut oil in a medium microwave-safe bowl. Microwave the mixture in 20-second intervals, stirring between each, until the wafers are melted and the mixture is smooth, about 1 minute 20 seconds. Set aside.
Put some white sanding sugar and pink sanding sugar in separate bowls.
For the bunny tails: Cut 9 of the marshmallows crosswise to create 18 halves. Carefully dip one flat side of each marshmallow piece in the white candy coating, let the excess drip off and then dip in the white sanding sugar. Place each marshmallow piece sugar-side up on a plate to set. These will be the bunny tails.
For the bunny ears: Cut 18 of the marshmallows in half on the diagonal to create 18 pairs of bunny ears. Dip the cut side of each marshmallow piece in the pink sanding sugar. Place sugar-side up on the plate with the tails to set.
For the bunny feet: Cut the remaining 18 marshmallows in half lengthwise to create 18 pairs of feet. Set aside on the plate with the tails and ears.
Put a truffle in the white coating and use 2 forks to evenly coat. Lift out the truffle, letting any excess drip off, then return to the baking sheet. Continue with the remaining truffles (both sizes) until all are all coated. If the coating cools to room temperature during the dipping process, microwave it in 20-second intervals to reheat. Reserve the leftover white coating to use as glue for the tails, ears and feet.
For the heads: Dip the bottoms of 2 bunny ears in the leftover white coating, place on top of a small truffle and hold in place until the coating sets, about 15 seconds. Snip a very small tip off the corner of each bag of icing. Pipe a small pink heart for a nose on the front (face) of the truffle. Pipe a pair of eyes and mouth using the black royal icing. Repeat with the remaining small truffles.
For the bottoms: Dip the cut side of a marshmallow tail in the leftover white coating. Place the tail on top of one of the large truffles and hold in place until the coating sets, about 15 seconds. Dip the cut sides of two marshmallow feet in the leftover white coating. Position them on the truffle below the tail and hold until set in place. Use the pink royal icing to pipe a large oval on the top each foot and 3 small circles underneath for toes. Repeat with the remaining large truffles.
Return all the truffles to the refrigerator to set, about 10 minutes. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26535,"Triple Berry Mousse Tart 1 1/2 cups heavy cream, divided 3 tbsps. sugar, divided 1 2/3 cups vanilla wafer crumbs 1/3 cup quick rolled oats 3 tbsps. firmly packed brown sugar 5 tbsps. butter, melted 1/2 tsp. vanilla extract 1 (8 oz.) pkg. cream cheese, softened 3 tbsps. boiling water 1 envelope unflavored gelatine (2 teaspoons) 1 (12 oz.) jar Smucker's? Orchard's Finest? Northwest Triple Berry Preserves, divided 3/4 cup fresh mixed berries such as chopped strawberries, blueberries and/or raspberries Instructions: COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan. BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and vanilla. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight. BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh mixed berries in small bowl. Spoon evenly in center of cheesecake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26536,"Lemon Dill Cocktail Sauce 1/2 cup ketchup 1 tablespoon chopped fresh dill 1 teaspoon lemon zest 2 tablespoons lemon juice 1 teaspoon horseradish 1/4 teaspoon salt Instructions: Put all the ingredients into a bowl and whisk until well blended. Refrigerate until ready to serve. May be made 2 days in advance. ","[Chardonnay, Sauvignon Blanc, Riesling]" 26537,"Dried Cherries, Pecans and Rosemary Brie en Croute 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet) 1 egg 1 tablespoon water 1/3 cup dried cherries, softened* 1/4 cup chopped toasted pecans 1/4 cup honey 1/2 teaspoon chopped fresh rosemary leaves OR teaspoon dried rosemary leaves, crushed 1 (13.2 ounces) brie cheese round 1 package (26 ounces) Pepperidge Farm? Entertaining Quartet Distinctive Crackers Instructions: Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture. Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers. *To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26538,"Espresso Chili Marinated Steak Tostadas 2 cloves garlic Kosher salt and freshly ground black pepper 1/4 cup double shot brewed espresso, at room temperature 2 tablespoons Mexican chili powder blend 2 tablespoons vegetable oil, plus more for brushing 1 1/2 pounds skirt steak 1 medium red onion, cut into 1/2-inch thick rings kept intact Vegetable oil, for frying 8 white corn tortillas Kosher salt 1 avocado, thinly sliced 1 jalapeno, sliced (seeds removed for less heat) 5 ounces Cotija cheese (about 1 cup) 1/2 cup Mexican crema or sour cream 1 cup fresh cilantro leaves 2 limes, cut into wedges Instructions: Smash the garlic cloves on a cutting board, sprinkle with the salt and with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape into an 8-by-8-inch baking dish. Stir in the espresso, chili powder, oil, 1 1/2 teaspoons salt and 1 teaspoon pepper. Add the steak and coat evenly in the mixture. Cover and let marinate at room temperature for 30 minutes. For the tortillas: Fill a large heavy-bottomed pot with about 2-inches of oil. Heat over medium to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, 30 to 45 seconds per side. Use tongs to transfer to a paper-towel-lined plate and sprinkle with salt. Preheat an outdoor grill to high. Push a skewer through one side and out the other of the intact onion rings (the onions should lay flat on the grill). Brush lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes. Set aside. Grill the steak, flipping once, about 5 minutes on the first side and 2 minutes on the second side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 3-inch sections, and then thinly slice each piece against the grain into strips. Mound some steak onto each crisp tortilla and then top with avocado, jalapeno and grilled onions. Drizzle with some of the crema and sprinkle with cilantro leaves if using. Serve with lime wedges. ","[Syrah, Tempranillo, Garnacha, Zinfandel]

" 26539,"Breadless Cucumber Tuna Salad Sandwiches 2 long English cucumbers 1 tablespoon red wine vinegar 1/2 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1/4 cup low-fat plain yogurt 1/4 cup chopped fresh dill 1/4 cup celery leaves 2 tablespoons mayonnaise 2 scallions, sliced 1 inner stalk celery, thinly sliced 1/2 teaspoon lemon zest Two 5-ounce cans chunk light tuna in water, drained 1/2 cup alfalfa sprouts Instructions: Halve the cucumbers lengthwise and use a spoon to scoop out the seeds and some of the flesh to make a boat shape; discard seeds and flesh. Poke the inside of the hollowed out cucumbers several times with a fork. Whisk together the vinegar, mustard, 1/8 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended. Brush the inside of each cucumber with some of the vinaigrette. Whisk the yogurt, dill, celery leaves, mayonnaise, scallions, celery, lemon zest, 1/4 teaspoon salt and a few grinds of pepper into the bowl with the remaining vinaigrette. Add the drained tuna and stir to combine. Assemble the sandwiches: Fill two of the cucumbers with the tuna salad and top each with 1/4 cup of sprouts. Sandwich with the remaining cucumbers. Cut each sandwich in half and wrap in wax paper (this will help catch all the juices). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26540,"Pecan Brownies 1 cup margarine or butter 2 cups sugar 2 teaspoons vanilla 4 eggs, slightly beaten 1 cup all-purpose flour or unbleached flour 1/2 cup unsweetened cocoa 1/2 teaspoon salt 8 ounces (8 squares) semi-sweet chocolate (coarsely chopped) 1 cup pecans, chopped Instructions: Heat oven to 350 degrees F. Grease a 13 by 9-inch pan. In medium saucepan over low heat, melt margarine. Add sugar, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and salt; mix well. Add chocolate and pecans. Pour into prepared pan. Bake for 30 to 40 minutes or until set. Cool. Cut into 36 bars. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 26541,"Kung Pao Craggy Tofu One 16-ounce block medium-firm tofu 1/4 cup cornstarch 1 large egg white Kosher salt About 1 cup vegetable oil, for shallow frying 2 tablespoons Chinese light soy sauce 2 tablespoons sugar 2 tablespoons Chinkiang vinegar 1 tablespoon Shaoxing wine 1 1/2 teaspoons cornstarch 1 teaspoon toasted sesame oil 1 teaspoon whole Sichuan peppercorns 6 to 8 dried red chiles, snipped in half and seeds shaken out 4 scallions, cut into 1/2-inch segments, thick bottoms and green tops separated 4 cloves garlic, sliced 1-inch piece ginger, peeled and thinly sliced 1/2 cup unsalted roasted peanuts Cooked rice, for serving Instructions: For the tofu: About 2 days before cooking, freeze the tofu in its package until frozen solid, at least 8 hours and up to overnight. Thaw the tofu (still in its package) at room temperature by submerging it in a bowl of water, 3 to 4 hours. Repeat this process of freezing and thawing the tofu. Remove the thawed block of tofu from its package and gently squeeze between flattened palms to get rid of excess water. Break the tofu into craggy bite-size pieces (about 1 inch) and spread out on a paper towel-lined plate. Gently blot the top with more paper towel. Whisk the cornstarch, egg white, 1/4 teaspoon salt and 1 tablespoon water in a medium bowl. Add the tofu pieces and gently toss until evenly coated. Heat about 1/2 inch of oil in a large saucepan over medium heat. When hot enough for the tofu to sizzle right away, fry the tofu (in 2 batches to avoid overcrowding), flipping halfway through frying, until very crisp and golden brown all over, 6 to 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate to blot excess oil. Reserve the oil. For the sauce: Whisk the soy sauce, sugar, vinegar, wine, cornstarch, sesame oil and 1/2 cup water in a bowl or measuring cup until the sugar and cornstarch have dissolved. For the stir-fry: Have the sauce, fried tofu, and remaining ingredients prepped and ready by the stovetop. Remove 2 tablespoons of oil from frying the tofu and heat in a large skillet or wok over medium-high heat. Add the Sichuan peppercorns and chiles and stir briefly to start toasting, 5 to 10 seconds. Add the scallion bottoms, garlic and ginger; cook, stirring constantly until starting to brown, 10 to 20 seconds. Give the sauce a last-minute stir, then add to the skillet (be careful of the steam). Add the tofu and toss in the sauce. When the sauce is thickened, after 15 to 30 seconds, remove from the heat. Continue tossing the tofu until completely coated. Stir in the peanuts and scallion tops. Serve right away with hot rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26542,"Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup 1/2 cup mascarpone, at room temperature 1 tablespoon heavy cream 1 tablespoon orange zest 1 tablespoon granulated sugar 1 ounce semisweet chocolate, melted and cooled, plus more for grating 12 slices day-old brioche, about 3/4-inch thick 3 large eggs 1 1/2 cups half-and-half 2 tablespoons unsalted butter, divided, plus more if needed Confectioners' sugar, for dusting Strawberry Syrup, warmed, recipe follows 2 pints whole fresh or frozen strawberries, hulled 2/3 cup sugar, plus more if needed 1/4 cup corn syrup Pinch sea salt 1 tablespoon lemon juice Instructions: Cook's Note: Mascarpone is similar to cream cheese in flavor (but better) and has the consistency to match. It makes a great base for this super-easy yummy filling. Combine the mascarpone, heavy cream, orange zest and sugar in a bowl. Add the melted chocolate and mix until all the ingredients are incorporated. Using an offset spatula or butter knife, take a generous scoop of the chocolate-mascarpone filling, about 2 tablespoons, and slather it on 1 slice of the brioche, and then top with another slice of brioche. Repeat with the remaining slices and filling; you will make 6 sandwiches. In a shallow dish, whisk together the eggs and half-and-half to make an egg bath. (If you don't have half-and-half, milk or heavy cream will work just fine.) Preheat the oven to 200 degrees F. Preheat a nonstick griddle or large skillet over medium heat. Add 1 tablespoon butter to the skillet, moving it around to coat the surface. Dip each sandwich in the egg bath, turning over to coat and soak both sides. Place the sandwich on the hot griddle. (Place only as many sandwiches as will fit easily on the griddle, don't overcrowd.) Cook, in batches, until golden, 2 to 3 minutes per side. Transfer the sandwiches to an oven-safe platter and cover loosely with foil. Place in the oven to keep warm. Add more butter to the griddle, as necessary, and cook the remaining sandwiches. Cut the sandwiches diagonally in half, and serve 2 to 3 halves per person. Dust the sandwich with confectioners' sugar and grate chocolate over the top. Ladle a generous portion of the Strawberry Syrup over the sandwiches, or serve alongside for your guests to serve themselves. In a large saucepan over high heat, add the strawberries and sugar. (A large saucepan is needed just in case the strawberry syrup starts to boil up the sides.) If the strawberries are not as ripe or sweet as you like, add 1/3 cup more sugar. Add 2/3 cup water, the corn syrup and sea salt to the pan. Stir together until the sugar dissolves. Bring to a boil and cook for about 5 minutes, stirring occasionally. Strain out the strawberries and continue to boil the liquid until the mixture has thickened to a syrupy consistency, another 8 to 10 minutes. Stir in the lemon juice and add the strawberries back to the saucepan. Gently stir to coat the strawberries in the syrup. (The syrup can be stored in an air-tight container in the refrigerator for up to 1 week, or cooled and frozen.) Cook's Note: For an orange-lover's option, use fresh orange juice instead of the lemon juice to finish the syrup. Alternately, for a rich, adult-friendly sauce, add a splash of orange liqueur, like Grand Marnier, to the sauce. Although the alcohol won't completely cook out, most will if cooked a few minutes longer. Yield: 3 1/2 cups ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 26543,"Garlic Chicken 3 1/2 to 4 pound chicken, cut into serving pieces Kosher salt 1/4 cup Filippo Berio? Extra Virgin Olive Oil 1 medium onion, chopped 4 celery stalks, chopped 2 medium carrots, chopped 2 tablespoons fresh parsley, chopped 2 heads garlic, separated into unpeeled cloves (about 25 cloves) 1/4 cup dry white wine 1/4 cup water 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1/2 teaspoon dried oregano Serving suggestion: prepared rice Instructions: Preheat oven to 350 degrees F. Season chicken with salt. In a large heavy skillet, heat olive oil over medium heat and saute chicken for about 15 minutes or until lightly browned. Place onion, celery, carrots, and parsley in the bottom of a large ovenproof casserole. Layer chicken over vegetables. Tuck garlic cloves between chicken pieces. Pour wine and water over chicken. Sprinkle with thyme, basil, rosemary, and oregano. Cover casserole and bake for 1 1/2 hours. Don't lift the cover until cooking time is complete. Skin chicken before eating. Serve with prepared rice. Recipe provided by Low Cholesterol Olive Oil Cookbook ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26544,"French Fried String Onions 1/2 cup cooking oil, your preference 3 cups gluten-free all-purpose baking flour 4 tablespoons curry powder 4 tablespoons ground cumin 1/2 tablespoon cayenne pepper 1/2 tablespoon onion powder 1/2 tablespoon garlic powder Salt and freshly ground black pepper 1/2 yellow onion, thinly sliced Instructions: Add the oil to a saucepan and heat over medium-high heat until the oil reaches 350 degrees F. Combine the flour, curry powder, cumin, cayenne pepper, onion powder and garlic powder in a bowl and season with salt and pepper. Adjust the seasoning to your liking. Toss the onions in the flour mixture until fully coated, shaking off the excess, and add to the oil. Fry until golden and crisp, about 10 minutes. Place on a cooling rack or paper towels to remove any excess oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 26545,"Chesapeake Bay-Style Shrimp Cocktail 1 cup water 2 pounds large tiger prawns, uncooked, shelled with tails on, deveined 1/2 teaspoon seafood seasoning (recommended: Old Bay) 1/2 cup freshly squeezed lemon juice 2 tablespoons mayonnaise 3 tablespoons ketchup 1/2 teaspoon seafood seasoning (recommended: Old Bay) Instructions: To a large saute pan, with a lid, over medium-high heat, add the water and shrimp and cover until cooked, about 5 to 10 minutes. Remove the shrimp with tongs to a medium bowl and let cool. Add the seafood seasoning and toss well to coat the shrimp. In a small mixing bowl, add the lemon juice, mayonnaise, ketchup and seafood seasoning. Whisk until incorporated. Divide the cocktail sauce evenly among 6 ramekins. Put each ramekin in a slightly larger bowl and divide the shrimp evenly to the inside of the bowls before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 26546,"Grilled Sausage and Broccoli Rabe 6 sweet Italian sausage 6 hot Italian sausage 1/4 cup olive oil 1 pound fresh broccoli rabe, separated 1 tablespoon shallots, minced 4 cloves garlic, minced Instructions: Grill the sausages over medium coals until lightly browned and no longer pink. Slice each sausage lengthwise in half. In large skillet, saute broccoli rabe, shallots and garlic in olive oil until broccoli rabe is soft but not yellow, about 10 minutes. Toss with grilled sausage. ","[Sangiovese, Barbera, Dolcetto]" 26547,"Tomatillo Sauce 1 pound tomatillos, husked and rinsed 3 cloves garlic, unpeeled 1 Anaheim cl, seeded, deveined 1 white onion, quartered 1/2 jalapeno cl, seeded, deveined 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons salt, plus more for sprinkling 1/4 teaspoon freshly ground black pepper, plus more for sprinkling Juice from 1/2 lime Instructions: Preheat the oven to 350 degrees F. Place the tomatillos, garlic, Anaheim cl, onions and jalapeno on a baking sheet. Toss the vegetables with the oil, salt and pepper. Roast the vegetables until the tomatillos turn a dark-green color and the onions golden brown, about 30 minutes. Let the vegetables cool slightly. Peel the garlic and transfer all the ingredients to a blender. Blend until smooth, about 1 minute. Add the lime juice and sprinkle with more salt and pepper. The tomatillo sauce can be made 1 day ahead, covered and chilled. ","[Rioja, Tempranillo, Garnacha, Barbera]" 26548,"Marlowe's BBQ Dry Rub 3 cups paprika 2 cups sugar 2 cups garlic powder 1 cup salt 1 cup onion powder 1 cup seasoned salt (recommended: Lowery's) 1/2 cup chili powder 1/2 cup black pepper 1/2 cup Black Magic seasoning, recipe follows 2 cups onion powder 2 cups garlic powder 1 cup cayenne pepper 1/2 cup white pepper 1/2 cup black pepper 1 cup dried thyme 1 cup dried oregano 2 cups table salt 1 cup paprika 1 cup ground cumin Instructions: Blend well, cover and store. Blend well, cover and store. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 26549,"Janette's Veggie Whole-Wheat Pizza 1 cup warm water 1 teaspoon honey 1 package dry yeast 1 1/4 cups whole wheat flour 1 1/4 cups all-purpose flour, plus more for kneading and forming dough 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon salt Vegetable Spray, for bowl Cornmeal, for pan 1 tablespoon olive oil 1/4 to 1/2 cup white wine 2 large red onion, chopped 4 cups packed fresh spinach leaves, washed well 1 tablespoon chopped fresh tarragon leaves Salt and freshly ground black pepper 3 fresh tomatoes, sliced 3/4 cup chopped mushrooms 1 yellow bell pepper, chopped 1/2 cup grated part-skim mozzarella 1/4 teaspoon crushed red pepper flakes 1 1/2 teaspoons garlic salt Instructions: Preheat the oven to 450 degrees F. To make the dough: In a small bowl, combine water, honey, and yeast. Let stand until foamy, about 10 minutes. In a large mixing bowl, combine the flours, oregano, crushed red pepper and salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it with vegetable spray. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour. Meanwhile, to make the topping: Heat the olive oil and 1/4 cup wine in a large nonstick skillet over medium-high heat. Add the onion and cook until softened, adding more wine, if needed, 3 to 4 minutes. Add the spinach and cook until just wilted, about 3 minutes more. Stir in tarragon and season with salt and pepper, to taste. Set aside. Punch the dough down and let rest for 10 minutes. Sprinkle a large baking sheet with cornmeal. On a lightly floured surface, stretch the dough into a 12-inch circle, rolling the edge over slightly and pinching it together to form a thick rim. Place the dough on the baking sheet. Arrange the tomato slices over the crust and top with the spinach mixture. Scatter the mushrooms and bell pepper over the top, then sprinkle with the cheese and crushed red pepper. Bake until crust is golden brown, about 35 minutes. Sprinkle with garlic salt, cut into wedges and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26550,"Homemade Condensed Milk 6 cups nonfat milk 5 tablespoons sugar Instructions: In heavy saucepan pour milk and bring to a boil. Reduce to a simmer and cook for about 45 minutes, stirring occasionally. Stir in sugar and continue simmering 10 to 15 minutes, or until milk has reduced to 3 cups. Strain. Milk can be refrigerated for up to one week. ","[Chardonnay, Moscato, Riesling]" 26551,"Pepper and Potato Salad 2 1/2 pounds small potatoes, baby Yukon gold or red skinned potatoes 2 ounces, about 3 tablespoons, sliced jarred or canned hot peppers: jalapenos, hot pepper rings, hot cherry peppers, your choice 1 small red bell pepper, seeded and chopped 4 scallions, chopped A splash hot pepper juice, from jar or can 3 tablespoons cider or wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper Instructions: Chunk up the potatoes, cutting them into large bite-size pieces and place them in a pot of water. Boil until tender, drain and return back to hot pot to dry them out. Add hot peppers, bell peppers and scallions to potatoes, then dress with a splash of hot pepper juice and vinegar. Toss to combine, then drizzle with extra-virgin olive oil to coat the salad evenly and season with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Barbera]" 26552,"Crispy Pork Belly Sandwich 10 pounds skinned center-cut pork belly 1/2 cup garlic pepper seasoning
1/2 gallon Shaoxing rice wine
1 jumbo carrot, diced
1 celery stalk, diced
1 yellow onion, diced
1/2 cup kosher salt
1/2 cup sugar
2 tablespoons star anise, ground using a mortar and pestle
2 tablespoons dried cloves, ground using a mortar and pestle
2 tablespoons Sichuan peppercorns, ground using a mortar and pestle
1 tablespoon dried red cl pepper, ground using a mortar and pestle
6 1/2 cups canned sliced peaches (from about half of a 6-pound 6-ounce can) 2 cups hoisin sauce
2 cups sugar
Oil, for frying 1 bun
Kimchi, for serving Instructions: For the braised pork belly: Sprinkle the pork belly with the garlic pepper seasoning, then refrigerate, 24 hours. Preheat oven to 425 degrees F and preheat a large skillet over medium heat. Sear both sides of the pork belly until charred (about 5 minutes per side). Immediately add the rice wine, carrot, celery, onion, salt, sugar, star anise, cloves, Sichuan peppercorns and red cl pepper and bring to a boil. Cover with aluminum foil and transfer to the oven. Let cook for 3 hours, then remove the pork belly from the liquid and allow to cool. Cut into 6-ounce portions. For the peach hoisin sauce: Put the peaches in a blender and blend into a puree. Pour into a bowl, then add the hoisin sauce and sugar and whisk until well blended. For the sandwich: Bring oil to 325 degrees F in a deep-fryer. Thickly slice a 6-ounce portion of braised pork belly (it should come out to 5 to 6 slices per portion). Fry until golden brown, about 2 minutes. Toast the bun. Place the fried pork belly on the bottom bun. Drizzle with peach hoisin sauce and serve with kimchi on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 26553,"Sweet Potato Casserole 2 1/2 pounds sweet potatoes (about 3) 1 orange, zested and juiced 1 teaspoon ground cinnamon 1 tablespoon honey 1/2 cup milk 1/2 cup diced dried apricots 1/2 cup oatmeal 1/4 cup firmly packed brown sugar 2 tablespoons extra-virgin olive oil 2 tablespoons butter, cut into pea-sized pieces 1/2 cup chopped walnuts Instructions: Preheat the oven to 375 degrees F. Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem! While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together. When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined. Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes. That's a hot sweet potato! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26554,"Strawberry Rhubarb Pretzel Salad 2 cups pretzel crumbs (165 grams), from about 3 heaping cups salted small pretzels 1/3 cup (67 grams) sugar 12 tablespoons (179 grams) unsalted butter, melted and cooled One 8-ounce (225 grams) block cream cheese, at room temperature 1/2 cup (96 grams) sugar 1 cup cold heavy cream 2 teaspoons pure vanilla extract One 1/4-ounce packet powdered gelatin (about 2 1/2 teaspoons) 6 ounces (168 grams) fresh or frozen rhubarb, thick sliced (about 1 1/2 cups) 1/2 cup (96 grams) sugar 1/4 cup (80 grams) seedless strawberry jam 2 teaspoons rosewater 2 to 3 drops red food coloring, optional 2 cups hulled and sliced strawberries Instructions: Place an oven rack in the middle position and preheat to 325 F degrees. For the crust: In the bowl of a food processor fitted with the blade attachment, add the pretzels and sugar and process into fine crumbs. Drizzle the melted butter over top and pulse to combine. Press the mixture into a clear glass 8-by-8-inch baking dish. (Use the bottom of a dry measuring cup to pack the crumbs tightly.) Bake the crust until crisp and pulls away slightly from the sides of the pan, about 15 to 17 minutes. Let cool completely. For the cream cheese layer: In a large mixing bowl, add the cream cheese and sugar. Using a hand mixer, beat until creamy. Drizzle in the cream and vanilla and continue to beat on a medium speed until light, fluffy and medium-stiff peaks form. Spread over the cooled crust and refrigerate until set, about 2 hours. Meanwhile, make the gelatin layer. Sprinkle the gelatin over 1/2 cup cool water in a medium bowl and let bloom, about 5 minutes. Combine the rhubarb, sugar and 3/4 cup water in a small saucepan, bring to a boil and reduce to a simmer. Cook until the rhubarb is just tender, but still completely holds its shape, 1 to 2 minutes (add a minute or so more if cooking from frozen). Remove from the heat. Add the jam and rosewater. Stir to combine and thin the jam. Stir in the food coloring, if using. Pour the mixture over the bloomed gelatin and stir to completely dissolve the gelatin. Refrigerate until soft set, about 2 hours (it should look thick and syrupy). Once the cream cheese layer is set and the gelatin is soft set, stir the strawberries into the gelatin and spoon the gelatin mixture over the cream cheese layer and smooth the top. Refrigerate until completely set, at least 4 hours or overnight. To serve, grab a big spoon and dig in. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 26555,"Chilaquiles Vegetable oil, for frying Three 5-inch corn tortillas, cut into quarters
One 15-ounce can green enchilada sauce
2 tablespoons salted butter 2 large eggs
Kosher salt and freshly ground black pepper 1/2 cup shredded Monterey Jack cheese 2 tablespoons of your favorite salsa
Instructions: Heat 1 inch of vegetable oil over medium heat in a cast-iron skillet until it registers 350 degrees F on a candy/frying thermometer. (If you don't have a thermometer, carefully dip the corner of a tortilla wedge into the oil. If it sizzles, you are ready to fry.) Carefully drop the tortilla quarters into the hot oil and fry, turning them halfway through with tongs or a spider, until crisp but not yet browned, 1 to 1 1/2 minutes. Remove the tortilla quarters to a paper towel-lined plate to drain; set aside. Heat the enchilada sauce in a small pan over medium-high heat until hot. While it is heating, fry the eggs. Melt the butter in a small skillet over medium heat. Crack the eggs into the skillet and fry until the edges are nice and crispy, a minute or two. Season with salt and pepper. While the eggs are frying, assembled your chilaquiles. In a shallow 1-quart dish, arrange half of the fried tortillas in a layer. Sprinkle them with half of the cheese. Pour enough of the hot enchilada sauce over the tortillas and cheese to cover most of the chips. Add the remaining chips to the dish in an even layer. Top with the remaining cheese and more sauce. The amount you add here is up to you. You may end up with some leftover enchilada sauce depending on your preference. Top with the fried eggs and salsa of your choice. Enjoy while it's nice and hot. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 26556,"Broccoli and Cheese Casserole 4 tablespoons unsalted butter, plus more for the dish 1/2 cup finely chopped yellow onion Kosher salt 3 tablespoons all-purpose flour 1 1/2 cups hot milk 1 1/2 cups grated sharp Cheddar (about 6 ounces) 2 heads broccoli, cut into 2-inch pieces, quickly steamed (see Cook's Note) 1 1/2 cups crushed butter crackers (from about 1 sleeve) Instructions: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or gratin dish. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until the onions are translucent, about 4 minutes. Stir in the flour and stir to coat the onions. Cook for 2 minutes. Remove from the heat and whisk in the hot milk. Return to the heat and bring to a simmer. Stir in the cheese by the handful. Add salt to taste. Add the broccoli to the cheese sauce and pour into the prepared dish. Melt the remaining 2 tablespoons butter in a small skillet and stir in the cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 26557,"Classic Bolognese Salt and black pepper 1/2 cup heavy cream 10 ounces pancetta, diced 1 cup small diced carrots 3/4 cup small diced celery 1 cup small diced onions 3/4 pound ground chuck 1/2 pound ground veal 1/2 cup dry white wine 1 tablespoon minced garlic 2 tablespoons Italian tomato paste, diluted in 10 tablespoons meat stock 1 cup whole milk Instructions: The building of a ragu involves three simple steps: browning the vegetables and meats, reducing flavorful liquids over the browned foods to build up layers of taste, then covering them with liquid and simmering gently until the flavors have blended and the meats are tender. Ragu`s should be rich without being heavy. A ragu is a meat sauce with tomato, it is not a tomato sauce with meat. Adapted from Splendid Table by Lynne Rossetto Kasper In a small sauce pot, bring the cream up to a simmer and reduce by 1/3. About 6 tablespoons of cream should be remaining. In a sauce pot, render the pancetta over medium heat, about 8 minutes, or until almost all the fat is rendered. Stir in the carrots, celery, and onions. Season with salt and pepper. Saute the vegetables for about 3 minutes or until the vegetables are translucent. In a mixing bowl, combine the meats. Season the meats with salt and pepper. Increase the heat and stir in the meat. Brown the meat for 5 minutes, or until the meat is medium brown in color. Stir in the wine, garlic and diluted tomato paste, and reduce the heat to very low. Cook partially covered for 2 hours. From time to time stir in a tablespoon or so of the milk, by the end of the two hours the milk should be incorporated. Stir in the reduced cream. Season with salt and black pepper ","[Barolo, Barbaresco, Chianti, Dolcetto]" 26558,"Cantonese Lobster Tail 1 quart vegetable oil Four 7- to 8-ounce fresh lobster tails, shells on, chopped 1 cup chopped green onions
1/2 cup sliced fresh ginger
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons white wine
2 teaspoons black bean sauce
1 teaspoon chopped garlic
1/3 teaspoon ground white pepper
1 medium carrot, sliced Instructions: Heat several inches of vegetable oil in a wok to 325 degrees F. Add chopped lobster tails and let cook approximately 4 minutes. Drain the oil, remove the lobster and continue heating the wok. Add the green onions, ginger, oyster sauce, soy sauce, wine, black bean sauce, garlic, white pepper and carrot and cook, 30 seconds. Add lobster tails back to the wok, lightly tossing all ingredients in the wok for another 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 26559,"Smoked Trout Dip 1 boneless smoked trout, (about 8 ounces) 1/2 cup cream cheese, softened 1/2 cup sour cream 1 tablespoon prepared horseradish 1 tablespoon minced red onion
1 tablespoon minced flat-leaf parsley 1/2 lemon, juiced 4 ribs celery, cut into sticks 1 endive, separated into leaves Instructions: Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 26560,"Easy Cheesy Chili Chicken 2 tablespoons olive oil 2 tablespoons chopped fresh cilantro leaves, plus a few whole leaves for garnish 1 tablespoon chili powder 1 tablespoon ground cumin 2 teaspoons kosher salt 1 clove garlic, chopped 1/2 teaspoon freshly ground black pepper 1/8 teaspoon cayenne 4 boneless, skinless chicken breast halves (about 2 pounds) 1/4 cup julienned green bell pepper 2 tablespoons diced red onion 1 medium plum tomato, cored and diced (about 1/4 cup) 4 ounces shredded Colby-Jack cheese Instructions: Preheat oven to 400 degrees F. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat. Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes. Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 26561,"Sunny's Sweet Quick Kenner Maque Choux 4 strips thick or center-cut bacon, chopped 1 small white onion, chopped 2 stalks celery, chopped 1 green bell pepper, chopped 2 tablespoons salted butter Kosher salt and freshly ground black pepper 1/2 pint heirloom cherry tomatoes, halved 2 cloves garlic, thinly sliced 6 ears corn, kernels removed 1/2 cup low-sodium chicken stock 1/4 cup full-fat Greek yogurt Cayenne pepper, for serving Instructions: In a large pan with straight sides, add the bacon and cook over medium heat, rendering the fat until crispy, about 8 minutes. Add the onions, celery, bell pepper, butter and salt and pepper to taste. Cook, stirring, until the veggies are tender, 5 to 7 minutes. Add the tomatoes, garlic, corn and chicken stock. Stir and bring to a low simmer, then cook until everything is tender, 3 to 4 minutes. Stir in the yogurt and a generous amount of black pepper, more salt and cayenne pepper. Transfer to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 26562,"Salmon with Lemon, Capers, and Rosemary 4 (6-ounce) salmon fillets 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh rosemary leaves 8 lemon slices (about 2 lemons) 1/4 cup lemon juice (about 1 lemon) 1/2 cup Marsala wine (or white wine) 4 teaspoons capers 4 pieces of aluminum foil Instructions: Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26563,"Braised Whole Char with Ros Court Bouillon and Chanterelles 3 ounces (6 tablespoons) unsalted butter, plus more for greasing pan One 3-pound arctic char, cleaned 8 ounces button mushrooms, chopped
2 cloves garlic
2 yellow onions, chopped
One 750-ml bottle ros wine
1 pound chanterelles
1 pound pearl onions Instructions: Preheat the oven to 400 degrees F. Grease a baking dish with butter and lay the fish inside. Add the button mushrooms, garlic, yellow onions and ros. Cover with parchment paper and braise in the oven for 40 minutes. Transfer the fish to a platter and carefully pour the liquid through a strainer into a saucepan. Reduce the cooking liquid for 5 minutes. (Reserve the button mushrooms and yellow onions for a salad.) Add the chanterelles, pearl onions, butter and the reduced cooking liquid to a saut pan; cook for 5 minutes. Gently remove the fish bones, and then cover the fish with the chanterelle sauce. Serve hot. ","[Ros, Sauvignon Blanc, Pinot Grigio, Riesling]" 26564,"Chicken and Spinach Quiche with Smoked Gouda 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 1/2 cup thinly sliced shallots 1 cup shredded smoked Gouda 1/2 cup shredded cooked chicken 1/2 cup roughly chopped thawed frozen spinach, squeezed dry 1 1/4 cups half-and-half 3 large eggs Kosher salt and freshly ground black pepper Instructions: 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 it into a thin round. Refrigerate for 1 hour. Lightly dust a work surface with flour, then roll the dough 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: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots. Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. 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, Riesling, Pinot Grigio]

" 26565,"Goat Cheese Truffles Two 8-ounce logs goat cheese 1/4 cup sour cream
1 teaspoon kosher salt
1/4 cup minced fresh dill
1/4 cup toasted sesame seeds
2 tablespoons chopped walnuts
2 tablespoons chopped dried cherries
24 pretzel sticks
Instructions: Line a baking sheet with parchment. Add the goat cheese, sour cream and salt to the bowl of a food processor and process until smooth, about 30 seconds. Using a tablespoon, scoop out some of the mixture and roll it into a ball to form a truffle. Place on the prepared baking sheet and repeat until you have 24 truffles. Transfer to the freezer to firm up, about 10 minutes. Put the dill and sesame seeds into separate small bowls. Mix the walnuts and cherries in a third small bowl. Roll 8 of the cheese balls in the dill, 8 in the sesame seeds and 8 in the walnut and cherry mixture. Transfer the truffles to a serving platter. Insert a pretzel stick into each truffle. If making ahead of time, cover and refrigerate the balls without the pretzel sticks, then insert the sticks right before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26566,"Honeycrisp Apple, Cheddar, Bacon and Bitter Greens Sandwich 40 strips thick-cut bacon 5 cups grated sharp artisanal Cheddar, such as Tillamook 20 slices pumpernickel 5 Honeycrisp apples, thinly sliced 5 cups arugula 1 stick butter, at room temperature Instructions: Preheat a griddle over medium-high heat. Lay the bacon strips on the griddle. Cook the bacon until browned and crisp. Drain the bacon on paper towels and reserve the bacon fat. To build your grilled cheese, place 1/4 cup of the cheese on the bottom of a slice of bread. Top with 2 slices bacon, 4 slices apple, some arugula, 1/4 cup more of the cheese and another slice of bread. Repeat with the remaining ingredients. Spread each side of the sandwich with some of the butter. Griddle until the bread is toasted, golden brown and delicious, 2 to 3 minutes on each side. Cut each sandwich into 4 pieces and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26567,"Cold Poached Salmon with Tomato and Herbs 6 (6 ounce) skinless salmon fillets Salt and white pepper 3 cups fish stock or clam juice 1 bunch oregano 1 bunch basil 1 bunch parsley 1 bunch thyme 6 tomatoes, peeled, seeded, and diced 1/2 cup extra virgin olive oil 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 head Boston lettuce, leaves separated and washed Instructions: To poach salmon, preheat oven to 350 degrees F. Season salmon all over with salt and pepper. Bring stock or juice to a boil in a large ovenproof skillet. Add fish, so they are barely touching, and bring liquid back to a boil. Turn fish over, then cover with a piece of parchment paper coated with olive oil. Transfer to oven and bake 5 minutes. Turn fish over, cover again, and bake an additional 2 minutes. (Drain and reserve the liquid in the pan for use as stock.) Transfer fish to a platter, cover with plastic wrap, and chill until serving time. To make dressing, remove stems and finely chop all herbs. If these fresh herbs are not available, substitute chives, mint, marjoram, or chervil. Watercress or the bright yellow leaves inside celery stalks are also preferable to dried herbs. Mix all ingredients in a small bowl, and reserve in refrigerator. To serve, arrange each fillet on a lettuce lined serving plate. Spoon on tomato and herb mixture. We like to serve with various garnishes such as radishes, sliced avocado, pickles or olives around the salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26568,"Frozen Mango Cocktail 1 pound frozen mango chunks, partially thawed for 15 minutes, at room temperature 1 1/2 cups ice Lime wedges, for garnish 1 cup fresh mint 1/2 cup sugar 3/4 cup tequila 3 tablespoons fresh lime juice (from 3 large limes) Instructions: In a small heavy saucepan, bring the mint, sugar and 1/2 cup water to a boil over medium heat. Stir until the sugar dissolves. Cool to room temperature. Strain the mint syrup through a fine mesh sieve into a blender. Press firmly on the mint leaves to release all of the syrup. Add the tequila, lime juice, mango and ice. Blend until pureed. Pour into chilled glasses. Garnish with lime wedges and serve. ","[Margarita, Paloma, Sauvignon Blanc, Moscato]" 26569,"Baked Fish Sticks Kosher salt and ground black pepper 1 pound firm-flesh white fish, such as cod, sliced into sticks about 1 inch by 3 inches 1/2 cup whole grain pastry flour (or white whole wheat flour) 1 teaspoon granulated garlic 2 slices whole grain bread (or sub 1 cup whole grain breadcrumbs) 1 teaspoon dried Italian herbs (optional; if kids don't freak out) 1 large egg Olive oil, in a spray bottle or mister (or nonstick vegetable spray) Instructions: Preheat the oven to 400 degrees F.
Salt and pepper the fish sticks. Place the flour on a rimmed plate and season with the garlic, mixing with a fork, and set aside.
Place the bread and herbs (if using) in a food processor and pulse until uniform, but not too small. Season with salt and pepper. Transfer the breadcrumbs to a shallow baking dish or rimmed plate and set aside.
Whisk the egg and 1 tablespoon water in a medium bowl. Dredge a piece of fish in the flour, gently shake off excess, and then dip the fish in the egg mixture, then the breadcrumbs, gently pressing into the crumbs. Repeat with the remaining pieces of fish.
Place a metal cooling rack on top of a baking sheet, and mist with olive oil. Place the fish sticks on the rack and bake until the fish is cooked through, about 12 minutes. (For even browning, you can turn the fish over halfway through cooking time and spray the second side with olive oil.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26570,"Ginger-Lemongrass Portobello Mushroom Caps 6 portobello mushrooms, stems and gills removed Asian Baste, recipe follows Ginger-Lemongrass Puree, recipe follows 36 asparagus Coconut Rice Cakes, recipe follows 1 leek, julienne 1 carrot, julienne 1/2 red onion, julienne 2 stalks celery, julienne 1 tablespoon soy sauce 3 tablespoons mirin rice wine Cilantro Pesto, recipe follows Sweet and Sour Tomato Jam, recipe follows 2 tablespoons honey 3 tablespoons rice vinegar 1 1/2 teaspoons minced fresh garlic 2 teaspoons minced fresh ginger 2 tablespoons hoisin sauce 1 teaspoon black bean garlic sauce 1 teaspoon lemon juice 2 tablespoons olive oil 1/2 teaspoon sesame oil 1 pinch dried cl flakes, crushed 1 pinch kosher salt and pepper 1 1/4 cups cilantro 2 green onions, blanched in boiling water for 15 seconds and cooled 1/2 teaspoon chopped garlic 2 1/2 teaspoons chopped ginger 1/2 teaspoon crushed red cl flakes 1/2 jalapeno pepper 1 1/2 teaspoons lime juice 1/2 yellow onion 1 teaspoon dried cl flakes, crushed One 16-ounce can diced tomatoes 3 tablespoons chopped ginger 3/4 cup water 3/4 cup sugar 2 tablespoons rice vinegar 2 tablespoons lemon juice 2 cups rice One 14-ounce can coconut milk 2 cups water 1/4 cup sweet coconut flakes, dried, plus 1/4 cup sweet coconut flakes, dried 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1 teaspoon white sesame seeds 1 teaspoon black sesame seeds 1/2 cup lemongrass, whites only, roughly chopped 2 serrano chiles 1 tablespoon chopped shallots 1 tablespoon chopped ginger 1 1/2 teaspoon chopped garlic 1/3 cup olive oil 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Instructions: Baste the mushrooms with Asian Baste on the gill side of the mushroom. Then, spread 1 tablespoon of Ginger-Lemongrass Puree over the Asian Baste. In a saucepot, boil water. Place asparagus into the water for 1 minute, then put the asparagus into cold water to stop the cooking process. They should still be crisp. On an oiled griddle on medium high heat place 6 Coconut Rice Cakes, and 6 mushroom caps basted side up. Brown the coconut cakes on both sides. Cook mushrooms on 1 side, then transfer to a sheet pan and brown under the broiler until the ginger-lemongrass is golden brown and bubbly. In a hot saute pan over high heat saute the leeks, carrots, red onion and celery for 2 minutes. Add the soy sauce and the mirin rice wine and cook for 30 seconds. Then remove from the heat. On your plate, take the Cilantro Pesto in the squeeze bottle and make some zig zag designs for garnish. Fan out 6 asparagus on the plate. Then place the rice cake on the top of the asparagus, the vegetables on top of the rice. Then the mushroom on top of the vegetables and finally a dollop of tomato jam to create a layered effect. Place all the ingredients into a blender and puree until smooth. Place all the ingredients into a blender and puree until smooth. Then put the pesto into a plastic squeeze bottle and make patterns on your serving plate for a fun garnish. In a saucepan over medium high heat, saute onions for 2 minutes. Add the cl flakes, tomato, ginger, water, sugar, vinegar, and lemon juice. Reduce the heat to a low simmer for about 20 minutes, until the sauce reaches a jam consistency. Chill in refrigerator before serving. Preheat the oven to 350 degrees F. In an oven safe sauce pot over medium high heat combine the rice, coconut milk, water, 1/4 cup coconut flakes, salt and pepper. Bring to a boil, cover, place in the oven, and cook for 20 to 30 minutes. In an oiled half sheet pan, spread the cooked rice on the bottom about 1-inch thick. You may need to leave some open space in the pan. Sprinkle with remaining coconut flakes and sesame seeds. Cover with parchment paper and take another half sheet pan and press down on the rice to squeeze out any air bubbles. Chill and then cut into squares. Place all the ingredients into a blender and puree until smooth. ","[Pinot Grigio, Sauvignon Blanc, Gewrztraminer, Chenin Blanc]" 26571,"Lemon Meringue Cookies 1/4 cup granulated sugar 1 large egg plus 1 yolk
1/3 cup lemon juice
3 tablespoons unsalted butter
Nonstick cooking spray, for the mini muffin tin 1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2/3 cup granulated sugar
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1 large egg white, at room temperature 1/8 teaspoon cream of tartar
1/4 cup superfine sugar
Instructions: For the lemon curd: Whisk together the granulated sugar, whole egg and egg yolk in a medium bowl. Heat the lemon juice in a small pot over medium heat until just simmering. Temper the eggs by slowly pouring the lemon juice into the egg mixture while whisking constantly. Pour everything back into the pot and cook over medium heat, stirring constantly, until the mixture has thickened to the consistency of a milkshake, 2 to 3 minutes. Remove from the heat and stir in the butter until melted and incorporated.
Strain the curd through a fine-mesh strainer into a bowl, place a piece of plastic wrap directly on the surface of the curd and refrigerate until completely chilled and very thick, at least 4 hours and up to overnight.
For the cookies: Preheat the oven to 350 degrees F. Lightly spray a 24-cup mini muffin tin with nonstick cooking spray.
Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
Add the granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until fluffy, about 5 minutes. Add the vanilla and egg and beat until combined. With the mixer on low, gradually add the flour mixture and beat until just combined.
Scoop 1 tablespoon of cookie dough and, using flour to keep it from sticking to your hands, roll it into a ball and place it into one of the cups of the mini muffin tin. Use your fingers to press it into the cup and up the sides. Repeat with the remaining dough.
Bake until the cookies are light golden along the edges, about 30 minutes. Using the rounded end of the handle of a wooden spoon, gently press into the divot in each cookie to make a deeper cavity. Let the cookies cool slightly in the tin, then use an offset spatula or butter knife to help transfer them to a wire rack to cool completely.
For the meringue kisses: Preheat the oven to 300 degrees F.
Put the egg white in the bowl of a stand mixer fitted with the whisk attachment and beat on high until foamy. Add the cream of tartar and continue to beat until soft peaks begin to form. Slowly stream in the superfine sugar and beat until glossy stiff peaks form.
Transfer the mixture to a disposable pastry bag with a 1/2-inch round tip. Pipe 24 small kisses onto a parchment-lined baking sheet. Bake until the meringues are beginning to dry, about 20 minutes, then turn off the oven and prop open the door with a spoon handle. Leave the meringue kisses in the oven until very dry, another 30 to 45 minutes. Let cool completely.
To assemble the cookies, fill the cavity of each cookie with lemon curd. Top each with a meringue kiss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26572,"Almond Butter Yogurt Dip 1/2 cup almond butter 1/2 cup plain Greek yogurt
2 tablespoons honey, plus extra for drizzling
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of ground cardamom
Pinch of sea salt Slivered almonds, for garnish
Flaky sea salt, for garnish
Sliced apples, for serving (see Cook's Note) Instructions: In a medium bowl, vigorously mix together the almond butter, yogurt, honey, cinnamon, vanilla, cardamom and sea salt. Garnish with slivered almonds, a drizzle of honey and flaky sea salt. Serve with sliced apples. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26573,"Chilled Cucumber Apple Soup 1/2 cup shallots 1 tablespoon grapeseed oil 4 cucumbers, halved, seeded 1 1/2 cups vegetable stock 1/2 cup seedless grapes, halved 1 Granny Smith apple, peeled, cored, diced 5 sprigs mint, roughly chopped 1 cup buttermilk Salt and freshly ground black pepper Instructions: Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26574,"Ham, Cheddar, and Potato Gratin 1 1/2 cups (12 fluid ounces/375 milliliters) chicken broth 1/2 cup (4 fluid ounces/125 milliliters) 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 pound (625 grams), or 1 1/4 pound (625 grams) good-quality baked ham, cut into slices about 1/2 inch (12 millimeters) thick 4 large baking potatoes, about 3 pounds (1.5 kilograms) total weight, peeled and thinly sliced 1/2 pound (250 grams) sharp cheddar cheese, finely shredded Ground pepper Instructions: Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) 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 or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third 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 broth-cream 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]" 26575,"Pineapple Upside-Down Cornmeal Cake 3/4 cup whole milk 1 cup coarse-ground cornmeal 4 ounces unsalted butter (8 tablespoons) 1 cup packed dark brown sugar 6 slices canned pineapple, in heavy syrup, reserve syrup 6 maraschino cherries 1/3 cup chopped pecans, toasted 3 tablespoons canned pineapple syrup 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 whole eggs 3/4 cup granulated sugar 1/2 cup canola oil Instructions: Preheat oven to 350 degrees F. In a microwave-safe dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside. Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 2 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle the reserved pineapple syrup over top. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine. In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 35 to 45 minutes, or until a cake tester comes out clean. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 26576,"Sweet Potato Semifreddo 1 large (about 1 pound) sweet potato, scrubbed 2 tablespoons Grand Marnier or other orange liqueur 1 cup heavy cream, well chilled 1 cup sugar 1 tablespoon light corn syrup 5 large egg white, at room temperature Bitter Chocolate Sauce (see below) 3/4 cup heavy cream 2 tablespoons light corn syrup 1/2 pound bittersweet chocolate, finely chopped 1 ounce unsweetened chocolate, finely chopped 2 tablespoons bourbon (or 2 tablespoons vanilla extract) Coarse salt Instructions: Heat the oven to 400 degrees. Prick the potato all over with the tip of a knife or a fork, place it on a double layer of aluminum foil, and bake it 1 hour 45 minutes. Yes, that's a long time, but you want the potato to really caramelize. Juices will bubble from the pricks and cook to a dark caramel, and the flesh will be creamy and sweet. Put the potato on a rack until it's cool enough to handle, then peel it and place the flesh in a small bowl. Scrape any caramelized flesh off the skin into the bowl, spoon in the Grand Marnier, and beat the potato with a fork until it's smooth. Beat the heavy cream until it holds soft peaks, then cover it and refrigerate. Put the sugar in a small deep saucepan (with a pouring spout, if you have one). Drizzle the syrup over it, then pour in 1/3 cup cold water. Use your finger to make an X in the sugar (this just makes sure it all gets moistened), then bring to a boil over medium-low heat. Once the syrup is boiling, increase the heat to medium, stick a candy thermometer in the pan, and start beating the egg whites in a large bowl with an electric mixer on medium speed. By the time the whites have reached the soft-peak stage, the syrup should be at 240 degrees. Increase the speed to medium-high and carefully pour the syrup into the whites. Be careful not to burn yourself when you do this. Now increase the speed to high and continue beating until the bowl is cool, another 4 to 5 minutes. You'll have a very thick meringue. Transfer the meringue to a larger bowl and fold in the sweet potato thoroughly. Give the cream a whisk or two, then fold it in. Spoon the mixture into a 3-quart aluminum souffle dish or into individual molds. Wrap first with plastic, then with aluminum foil, and freeze for at least 3 hours. Serve with a pitcher of the chocolate sauce. Bring the cream and corn syrup to a boil in a saucepan. Turn off the heat. Add the chocolate and shake the pan so all the chocolate is covered with cream. Let it sit for a few minutes to melt the chocolate, then stir until it's smooth. Add the bourbon and a pinch of salt. The sauce should be warm, so reheat it over simmering water if it cools down before dessert or if you've refrigerated it in the ubiquitous covered container. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]" 26577,"Pastitsio Kima: Baked Macaroni 1 pound ground beef 1 onion, chopped 1 clove garlic, chopped 1/2 cup red wine 3/4 cup tomato puree 1 cup canned crushed tomatoes 1/2 cup water Salt and freshly ground black pepper 1 teaspoon ground cinnamon 1/8 teaspoon nutmeg, ground, plus more, for seasoning 1 1/2 pound uncut macaroni 2 tablespoons butter, plus 1/2 pound 3 eggs, separated 2 1/2 cups kefalotyri or kasseri, grated 2 quarts milk 1/2 pound flour Nutmeg Instructions: Brown beef in a pan. Add onions and garlic and cook until soft. Deglaze with the red wine and reduce to 2 tablespoons. In a small bowl, mix together tomato puree and crushed tomatoes to make a sauce. Add to the onions and garlic, and then add the water. Season with salt, pepper, cinnamon, and nutmeg. Simmer for 10 minutes. Cook macaroni in salted water: drain. Return to pan. Add butter, egg whites and 1/2 cup of cheese, mix well. Heat up milk on medium high until it comes to a simmer. In a separate pan, melt the butter. Whisk in the flour until well blended. Whisk in warm milk. Bring mixture to a simmer and cook until fairly thick. Season with salt and nutmeg, to taste. Temper in the egg yolks. Add 1 cup of cheese. In a buttered 13 by 9-inch baking dish, layer macaroni mixture and meat sauce, cover with white sauce and sprinkle with remaining grated cheese on top. Bake in a preheated 350 degree oven for 45 minutes. Remove from the oven to rack and let stand for 15 minutes. Cut into squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26578,"Baked Chicken with Toasted Sesame Seeds 1/3 cup toasted sesame seeds and All- purpose flour Salt and cayenne to taste 3 pound chicken, cut into serving pieces 1 tablespoon unsalted butter 2 tablespoons vegetable oil 3 tablespoons flour 1 1/2 cups chicken stock, heated 1/2 cup heavy cream or milk 1 tablespoon dijon mustard, or to taste fresh bread crumbs to taste Instructions: Preheat the oven to 350 F. In a shallow dish combine the sesame seeds, flour, salt and cayenne to taste. Dredge the chicken in the mixture, gently patting the coating onto it. In a large skillet, heat the butter and oil over moderate heat until hot. Add the chicken and cook it for 4 minutes on each side, or until golden brown. Transfer chicken to a platter. Add the flour to the skillet and cook it for 2 minutes. Add the chicken stock and cream and bring the mixture to a boil, stirring. Simmer the mixture until lightly thickened and season with the mustard and salt and pepper to taste. Arrange the chicken in a buttered baking dish, spoon the sauce over it and sprinkle with the bread crumbs. Bake, covered, with foil, for 30 minutes. Uncover and bake for 10 to 15 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26579,"Scrambled Eggs with Chorizo Sausage 10 large eggs 1/4 cup milk, half-and-half, or heavy cream Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice Instructions: In a medium bowl, whisk together the eggs and milk and season with salt and pepper. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel. Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 26580,"Spinach Parmesan Balls 1 pound package frozen chopped spinach, thawed 5 eggs 1 large onion, minced 10 tablespoons margarine, melted 1 cup shredded Parmesan 2 garlic cloves, minced 1/2 teaspoon dried thyme leaves 1/2 teaspoon cayenne 1 3/4 cups Italian-style bread crumbs Instructions: Preheat the oven to 350 degrees F. Squeeze the excess water from the spinach and put it in a large mixing bowl. Add the remaining ingredients and mix well by hand.* Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet. Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 26581,"Roasted Cauliflower Bites 1 head cauliflower, trimmed into medium bites 2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon kosher salt
1/2 cup white wine 1/4 cup heavy cream
1 tablespoon minced garlic
1 tablespoon extra-virgin olive oil
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon kosher salt
1/2 teaspoon saffron threads
1 stick unsalted butter, cut into 8 pieces
Fresh cilantro leaves, for serving
Sriracha, for serving
Instructions: For the cauliflower: Preheat the oven to 400 degrees F. Combine the cauliflower, olive oil, garlic and salt in a large bowl. Place in an ovenproof skillet or rimmed baking sheet and roast until golden and tender, about 20 minutes. For the saffron beurre blanc: Combine the white wine, cream, garlic, olive oil and lemon juice in a medium skillet over medium heat. Bring to a low simmer, then add the salt and saffron. Slowly whisk in the butter, one piece at a time, to emulsify into a sauce. Pour the sauce through a strainer and set aside. Arrange the roasted cauliflower on a platter. Place the cilantro around the cauliflower. Dot with sriracha (more or less to your taste). Drizzle with a few tablespoons beurre blanc (extra beurre blanc will keep in the refrigerator up to 2 days). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26582,"Butternut Squash Souffle 1 pound butternut squash, steamed and diced 1 pound carrot, steamed and diced 2 sticks (1 cup) salted butter, diced 2/3 cup sugar 6 tablespoons flour 2 teaspoons vanilla extract 7 large eggs (or 6 jumbo) Souffle Topping, recipe follows 1 1/2 cups corn flakes (crunched up) 1/2 cup brown sugar 1/2 cup butter, softened Instructions: Combine first 6 ingredients in food processor, blend 2 minutes, then add eggs 1 at a time until smooth. Pour into buttered 8-inch souffle dish. (may be made up to 3 days ahead). Preheat oven to 350 degrees F. Bake souffle for 1 hour and 15 minutes, then add topping and continue baking for an additional 15 minutes. Combined cooking time of 1 1/2 hours. Toss the corn flakes, brown sugar, and butter together until all is coated. ","[Chardonnay, Riesling, Gewurtztraminer, Pinot Grigio]" 26583,"Ma Harper's Cornbread 4 cups cornmeal 4 cups all-purpose flour
1 1/2 cups sugar
3 1/2 tablespoons baking powder
1 tablespoon salt
5 1/2 cups milk, or more as needed
6 eggs
1 1/2 cups olive oil, or more as needed
Instructions: Preheat the oven to 400 degrees F. Mix cornmeal, flour, sugar, baking powder and salt in a large bowl. Add milk and mix until smooth. Mix together the eggs and oil in a separate bowl, then stir into the large bowl. If batter appears to be thick you may add more oil or milk. Once combined, pour into an 8-by-18-inch baking pan. Bake until cooked through, 45 minutes to 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 26584,"Mediterranean Steak and Potatoes 1 pound small red-skinned potatoes 5 tablespoons extra-virgin olive oil 1 onion, sliced 1/2 teaspoon chopped fresh thyme Kosher salt and freshly ground pepper 2 vine-ripened tomatoes 1 1/2 pounds flat-iron steaks (2 to 3 steaks) 10 pitted kalamata olives 1/2 cup fresh parsley 1 teaspoon red wine vinegar 1/4 teaspoon finely grated orange zest Instructions: Preheat the oven to 450? F. Put the potatoes on a microwave-safe plate and microwave, turning the potatoes halfway through, until just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Add the onion, thyme, a pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is browned, 3 to 4 minutes. Remove from the heat and stir in 2 tablespoons water. Slice the potatoes and tomatoes into 1/4-inch-thick rounds. Gently toss together in a bowl with 2 tablespoons olive oil; season with salt and pepper. Place in overlapping layers on top of the onion (it doesn\u2019t have to be neat). Transfer the skillet to the oven and bake until the potatoes are soft and the tomatoes are wrinkled and dry, about 25 minutes. Meanwhile, season the steaks on both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and cook 5 to 6 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes. Finely chop the olives and parsley; toss with the remaining 1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt. Slice the steak against the grain and divide among plates; top with the olive-parsley relish and serve with the roasted vegetables. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 26585,"Apple Cranberry and Pecan Salad 1 (5-ounce) bag fresh baby spinach blend 1 apple, thinly sliced 1/2 cup dried cranberries 1/2 cup Archer Farms Cinnamon Glazed Pecans 6 tablespoons Archer Farms Poppyseed Dressing Instructions: Toss spinach, apple, cranberries and pecans in large bowl until mixed. Drizzle with dressing. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 26586,"Vegetable Paella 8 vine-ripened plum tomatoes Kosher salt 1/4 cup extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 3 cloves garlic, finely chopped 1 1/2 teaspoons paprika 1/4 teaspoon cayenne pepper 1 teaspoon saffron threads 1 large bulb fennel, cut into 8 wedges 8 baby artichokes, trimmed and halved (see Cook's Note) 1 large Japanese eggplant, cut into 2-inch pieces 4 ounces shiitake mushrooms, stemmed 2 cups dry white wine 2 1/2 cups short-grain paella rice 4 ounces haricots verts or string beans, halved if large 1/4 cup capers, drained 1/4 cup piquillo or roasted red peppers, cut into strips Chopped fresh parsley, for garnish (optional) Instructions: Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside. Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices. Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 26587,"Peanut Butter Moon Pie: Chocolate Cake, Graham Cracker Crust, Peanut Butter Cream Cheese Filling, Marshmallow Frosting 1 cup graham cracker crumbs 1/4 cup granulated sugar 4 tablespoons butter 15 ounces all-purpose flour 5 ounces cocoa powder 1 pound 8 ounces sugar 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 4 eggs 1 1/2 cups buttermilk 3 ounces vegetable oil 2 teaspoons vanilla extract 1 1/2 cups hot coffee 12 ounces cream cheese 8 ounces butter 1 1/2 pounds powdered sugar, sifted 1 teaspoon vanilla extract 8 ounces creamy peanut butter 2 cups granulated sugar 1/2 teaspoon cream of tartar 4 egg whites 2 teaspoons vanilla extract Instructions: For the crust: Preheat the oven to 325 degrees F. Line muffin pans with 36 muffin liners. Combine the graham cracker crumbs, granulated sugar and butter in a bowl. Mix with your hands until well combined. Press 2 tablespoons of the mixture into the cupcake liners and bake for 7 minutes. Remove and let cool. For the chocolate cake: Preheat the oven to 325 degrees F. In the bowl of an electric mixer with the whisk attachment, whisk the flour, cocoa powder, granulated sugar, baking soda, baking powder and salt until well combined. Add the eggs, one at a time, scraping the bowl as needed. Add the buttermilk, vegetable oil, vanilla and coffee and mix for about a minute until well combined. Fill the 36 muffin pans with the pre-baked graham cracker crust three-quarters full with batter and bake until a toothpick inserted comes out clean, about 20 minutes. For the peanut butter cream cheese filling: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until combined. Finally, add the peanut butter and mix until fully incorporated. For the marshmallow frosting: In small saucepan, combine the granulated sugar, 5 ounces water and the cream of tarter and boil until the sugar dissolves, stirring occasionally.
In the bowl of an electric mixer with the whisk attachment, beat the egg whites and vanilla until firm peaks form. With mixer on high, slowly stream the hot sugar mixture into the egg whites and mix for about 3 minutes. To assemble: Use a knife to cut a hole out of the center of the cupcakes. Fill with peanut butter cream cheese filling with a spoon and frost with marshmallow frosting. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 26588,"Flat Rice Bread from Southern India: Uttapam Generous 1 cup basmati rice 1/2 cup white lentils (hulled, split urad dal) Salt 1 teaspoon sugar 1/2 teaspoon baking soda 1 cup chopped onions 1 cup skinned, seeded and diced tomatoes 1 green cl, chopped 1/2 cup chopped fresh cilantro leaves Ghee or vegetable oil, as desired Sambhar, recipe follows 5 tablespoons vegetable oil 3 dried red chiles 5 teaspoons coriander seeds 1/2 teaspoon fenugreek seeds 4 tablespoons grated fresh coconut 3/4 cup yellow lentils (toover dal)
1/2 teaspoon ground turmeric 1/2 cup sliced onions 1/4 teaspoon ground asafetida
1/2 cup diced tomatoes 1 cup diced eggplant 3/4 ounce tamarind pulp
Salt 1/2 teaspoon sugar 8 curry leaves 1/2 teaspoon mustard seeds Instructions: Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for a couple of hours. Drain the rice and lentils, place in a blender, and grind to a smooth paste. Add a little water to form a thick batter.
Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15.
Place the chopped onion, diced tomatoes, chopped green cl, and chopped cilantro in separate bowls.
Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
Garnish the surface with a little each of the onion, tomato, green cl, and chopped cilantro and spread evenly. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes.
Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. Serve hot with South Indian lentil curry. Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool. Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes.
Put the coconut, cl and spice mix in a food processor or blender and process to a fine paste. When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer.
Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26589,"Prosciutto-Wrapped Avocado 1 avocado, cut in half, each half sliced into fourths 8 slices prosciutto
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Wrap each avocado slice with a slice of prosciutto. Sprinkle with olive oil, lemon juice, salt and pepper and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc]" 26590,"Sweet and Tangy Orzo Salad 1/3 cup extra-virgin olive oil 1/3 cup apple cider vinegar 1 tablespoon Dijon mustard Kosher salt 2 tablespoons extra-virgin olive oil 1 onion, peeled, halved and chopped Kosher salt 1 pound orzo 1 bulb fennel, halved and sliced thin 3/4 cup dried cranberries 2 cups baby arugula, chopped 1/2 pound fresh mozzarella cheese, diced Instructions: For the dressing: In a large bowl, whisk together the olive oil, vinegar, Dijon mustard and 1/2 teaspoon salt. Set aside. For the salad: Heat the olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring often, until soft and golden brown, about 12 minutes. Add the onions to the dressing and stir to coat. Bring a large pot of salted water to a boil. Cook the orzo until al dente, about 10 minutes. Drain it well and, while it is still warm, add to the bowl of dressed onions. Stir in the fennel and dried cranberries and allow to cool to room temperature, about 20 minutes. Add the arugula and mozzarella and toss to combine. Serve at room temperature or refrigerate until ready to serve. Cook's Note: If serving the next day, a drizzle of olive oil will help to bring this salad back to life. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 26591,"Ham Hocks with Navy Beans 4 (1/2-pound) ham hocks, scored 3 tablespoons olive oil 1 cup minced yellow onions 1/4 cup minced celery 1/4 cup minced green bell pepper 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon dried Mexican oregano 1/4 teaspoon dried thyme leaves 2 bay leaves 1 tablespoon minced garlic 1 pound navy beans, rinsed, picked over, soaked overnight and drained 8 cups chicken stock 1 teaspoon salt 1/4 cup minced parsley 1/2 cup minced green onions Instructions: In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally. Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart. Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26592,"Hot Chocolate Affogato 2 cups 2 percent milk 1 cup semisweet chocolate chips
2 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
1 pint vanilla ice cream
Mini candy canes, for topping, optional
Gingersnaps, for topping, optional
Instructions: Gently warm the milk in a small saucepan over medium heat. When small bubbles begin to form around the edges, whisk in the chocolate chips, cocoa powder and salt; whisk until smooth. Scoop small scoops of ice cream into small tea cups or espresso cups. Ladle some of the hot chocolate over the ice cream and let the kids top with candy canes or gingersnaps if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26593,"Parmesan Smashed Potatoes 3 pounds red potatoes, unpeeled 1 tablespoon plus 2 teaspoons kosher salt 1 1/2 cups half-and-half 1/4 pound unsalted butter 1/2 cup sour cream 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon freshly ground black pepper Instructions: Place the potatoes and 1 tablespoon 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. Put the potatoes into the bowl of an electric mixer fitted with a 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 the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan cheese and the remaining salt and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26594,"Christmas Tree Surprise Cake 3 batches Classic Vanilla Cake Batter, recipe follows Red and green food coloring
2-inch round cookie cutter
3 batches Vanilla Bean Buttercream Frosting 8-inch cake board
About 3 cups assorted candies
5 ounces white melting chocolate, such as Candy Melts
About 20 colored hard mint candies, such as Tic Tacs
About 40 peanut filled candy coated chocolates, such as M and M's
Small star cookie cutter
1 lollipop stick or skewer
Gold sanding sugar
2 sticks plus 2 tablespoons salted butter 1 cup plus 3 tablespoons superfine sugar
3 extra-large eggs, at room temperature
1/2 vanilla bean or 1 teaspoon vanilla extract
3 tablespoons vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup whole milk
2 sticks unsalted butter, at room temperature 1/2 vanilla bean (halved crosswise), split lengthwise
5 1/2 cups powdered sugar
1 to 2 tablespoons whole milk
Instructions: Preheat the oven to 350 degrees F. Grease and flour a 9 x 13-inch pan. Line the bottom of the pan with parchment paper. You have to bake 3 cakes, but bake them one at a time, mixing up the batter only when you're ready to bake. For 2 of the cakes, tint the batter green. For the third cake, tint the batter red. Bake each cake until the center springs back when lightly touched, about 45 minutes. Let the cake cool in the pan for 15 minutes, then invert the cake onto a wire rack to cool. Chill in the fridge for 30 minutes so the cake becomes firm. Carve and level the cakes: Using plates, bowls, glasses or round cookie cutters to trace around, cut the following: From the two green cakes, cut out 4 rounds: 8 inch, 6 inch, 4 inch, and 2 inch. Then from the red cake, cut out 4 rounds: 7 inch, 5 inch, 3 inch, and 1 inch. Take the round cookie cutter and cut a hole through the centers of the 4 inch, 5 inch, 6 inch, and 7 inch layers. (Save all the scraps for making Christmas-colored cake pop dough!) Make the buttercream frosting. Measure out 1 cup and tint it red. Tint the rest dark green. Spread a little green frosting on the cake board, lay down the 8 inch green cake layer, and spread a layer of frosting on top. Add the 7 inch red layer and repeat, taking care not to frost the inside edges of the center hole. Continue stacking and frosting gradually smaller cake layers until you reach the 4 inch layer. Take the 3 cups of candy and fill the center core of the tree, pressing down a little to compact the candy. Frost the top of the 4 inch layer and continue stacking and frosting until all the layers are stacked. Once stacked, take a serrated knife and gently carve away the sharp edges of the layers to form a tall cone shape. Apply a very thin \crumb coat\ of frosting all over the outside of the cake. Set in the fridge for 30 minutes. Meanwhile, make the Christmas lights. Melt the Candy Melts. Cut the colored Tic Tac candies in half crosswise. Use a toothpick dipped in the melted candy to attach a Tic Tac to the end of a peanut M and M of the same color (the M and M is the bulb and the Tic Tac is the base). You will need about 40 of these. To make the star for the top of the tree, trace around a star cookie cutter onto parchment. Pipe an outline of white melted candy, then fill in the shape. Place a lollipop stick in the center and cover with more melted candy. Sprinkle with sanding sugar and let set at room temperature. Place the green frosting into a piping bag fitted with a number 21 open star tip. Starting at the top of the cake, pipe 3/4 inch long strands of frosting in neat rows around the entire cake, like layers of pine branches on a Christmas tree. Once the cake is covered, place the red frosting into a piping bag fitted with a number 21 piping tip and pipe draping lines of \tinsel\ around the cake. Attach the colored M and M lights directly to the red frosting. Work quickly here, as the frosting will start to form a crust, which can make attaching the decorations difficult. Take the star and flip it over. Coat the back with white melted candy and sprinkle with sanding sugar. Allow to set. Insert the lollipop stick into the center of the top of the tree. Preheat the oven to 350 degrees F. Grease and flour an 8 x 3 inch round cake pan. Line the bottom of the pan with a round of parchment paper. In a stand mixer, with the whisk or paddle attachment, beat the butter, sugar, and eggs on high speed until light and fluffy, about 2 minutes. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the mixer bowl. Add the oil to the creamed mixture and combine. In a small bowl, whisk together the flour and baking powder. Add the flour mixture and milk to the creamed mixture and beat on high speed until the flour is completely mixed, 30 seconds to 1 minute. Scrape the batter into the pan and use an offset spatula to smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out clean, 55 to 60 minutes. Check after 45 minutes, and if the top is browning too much, tent with foil. Cool the cake in the pan for 15 minutes, then run a metal spatula around the edge of the cake and invert onto a wire rack to cool completely. In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped. Using the tip of a sharp knife, scrape the vanilla seeds into the butter and beat to incorporate. Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed for about 2 minutes. Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure no sugar is visible. The frosting will last for 1 month in the freezer, 2 weeks in the fridge, and 3 days at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26595,"Sunny's Pumpkin and Chicken Bites with Sunny's Creme Fraiche Dipping Sauce One 15-ounce can pumpkin puree 1 rotisserie chicken, skin discarded, meat shredded or chopped 1 stalk celery, finely chopped 1 clove garlic, grated on a rasp 2 teaspoons chopped fresh sage, 3 to 4 leaves 2 teaspoons chopped fresh thyme, 10 to 12 sprigs 1 cup walnuts, toasted and chopped 2 scallions, finely chopped 1/2 cup dried cranberries, chopped 1 teaspoon Hungarian paprika Kosher salt and freshly ground black pepper 1 1/2 cup shredded Swiss or gruyere 24 empanada wrappers, such as Goya discos 2 eggs Sunny's Creme Fraiche Dipping Sauce, to serve, recipe follows 8 ounces creme fraiche 3 scallions, cut into thirds 1 clove garlic, grated on a rasp 1 tablespoon hot sauce, such as Frank's Red Hot Sauce Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
For the filling: In a large bowl, combine the pumpkin puree, chicken, celery, garlic, sage, thyme, walnuts, scallions, dried cranberries and Hungarian paprika. Taste, making sure to get a bit of each ingredient in the sample. There should be a nice balance of sweet and savory; adding a nice pinch of salt can bring you to the right place. Stir before tasting again and adjust as needed. Once done with the salt, add a few grinds of black pepper. Add the cheese and stir to combine. Refrigerate until mix is firm and less sticky, about 20 minutes.
For the wrappers: Wrappers should be packed with paper between each. Remove one wrapper at a time along with the paper and roll and flatten each slightly with a rolling pin. If not packed with paper, roll on a sheet of wax paper. Cut each in half to create 48 half circles. Fill one side of each half with a heaping tablespoon of filling and fold the empty side over the filled side to create a triangle with a curved edge. Then, using the tines of a fork, close both open sides by pressing them together with the top 1/2 inch of the fork. Repeat for the rest.
In a small bowl whisk the eggs and 1 tablespoon water. Lightly brush one side of each bite and place the brushed side up on a parchment or nonstick aluminum foil-lined baking sheet. Bake until golden brown, 20 to 24 minutes. Serve with Sunny's Creme Fraiche Dipping Sauce. In a food processor, add the creme fraiche, scallions, garlic and hot sauce. Taste the dip and season with a pinch of salt and a few grinds of black pepper. Blend again and taste, seasoning again if needed. Refrigerate at least 30 minutes before serving cold.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 26596,"Peanut-Green Onion Relish 2 cups roasted peanuts, coarsely chopped 1/4 cup finely sliced green onion 1/4 teaspoon ground cinnamon 1 teaspoon finely grated ginger 1/2 teaspoon sugar Instructions: Combine all ingredients in a bowl. ","[Chardonnay, Riesling, Gewrztraminer]" 26597,"Pina Colada Mojito 1/4 lime, cut into 4 pieces 8 fresh mint leaves 2 teaspoons raw cane sugar 1 cup crushed or chipped ice 1 tablespoons Mint Syrup, recipe follows 1 tablespoon unsweetened coconut milk 1 tablespoon pineapple juice 2 tablespoons pineapple flavored rum 2 tablespoons coconut flavored rum Splash seltzer water Sugar cane sticks, for garnish Fresh mint leaves, for garnish 2 cups granulated sugar 1 cup water 1 cup packed fresh mint leaves Instructions: Place lime pieces in a 12-ounce glass and top with mint leaves and cane sugar. Using a muddler, crush the lime pieces while bruising the mint with the sugar. Fill the glass just below the rim with the ice. Add the mint syrup, coconut milk, pineapple juice, pineapple rum and the coconut rum. Use a shaker to vigorously shake the contents of the glass together for at least 30 seconds. Pour the mojito back in the glass, and top off the glass with seltzer water. Place a sugar cane stick in each glass and garnish with fresh mint leaves. Serve immediately. Place the sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring occasionally to help dissolve the sugar. While the syrup heats, rinse the mint leaves to eliminate any dirt. Once the sugar has dissolved, remove the syrup from the heat, and dump the mint leaves into the saucepan. Allow the syrup to cool for at least 1 hour before straining out the mint. Store the syrup in an airtight container and place in the refrigerator until ready to use. Syrup will keep, refrigerated, for several weeks. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 26598,"Waffle Fry Sliders 20 ounces frozen waffle fries 1 pound ground beef 1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/2 teaspoon seasoned salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 slices American or Cheddar cheese, quartered
4 baby Bibb lettuce leaves, torn into small pieces 8 teaspoons ketchup 8 teaspoons mayo 8 thin slices small red onion
8 slices Roma tomato
8 dill pickle slices Instructions: For the fries: Bake the waffle fries according to the instructions on the package. For the slider patties: Add the ground beef to a bowl and mix together with the garlic powder, lemon pepper, seasoned salt, salt and pepper. Mix together well with your hands and form eight 2-ounce patties. Set the patties aside on a plate. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the patties to the skillet and cook for 3 minutes. Flip the patties and allow them to cook for 30 to 45 seconds, then top each patty with a quarter slice of cheese. Cover the skillet and cook for another 3 minutes. (The lid will help the cheese melt over the patties.) Remove the patties to a plate. For the sliders: Top a waffle fry with a piece of lettuce, then top with 1 teaspoon ketchup and 1 teaspoon mayo. Add red onion and a patty on top. Top the patty with a Roma tomato slice and then a pickle slice. Place a waffle fry on top and secure with a toothpick. Repeat 7 more times and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 26599,"Pot Roast 2 Extra-virgin olive oil One 3-pound chuck roast, tied Kosher salt 3 ribs celery, diced 2 onions, diced 1 pinch crushed red pepper 3 cloves garlic, smashed and finely chopped 1/2 cup tomato paste 1/2 cup red wine vinegar 3 bay leaves 2 star anise 1 fresh thyme bundle 2 strips orange zest (removed from the orange with a vegetable peeler) 2 cups 1/2-inch diced butternut squash 1 1/2 cups 1/2-inch diced Jerusalem artichokes 6 to 8 dried figs, stems removed and quartered 1/2 cup chicken stock Instructions: Preheat the oven to 350 degrees F.
Coat a Dutch oven with olive oil and bring to medium-high heat. Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve. Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange strips, star anise and thyme bundle. Return the meat to the pan, and add 4 cups water. Add the orange zest. Cover the Dutch oven and put it in the oven for 1 hour. Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about 1/2 cup water. Return the pan to the oven and cook for another hour.
Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Taste, then add the chicken stock and adjust seasoning, if needed. Return the meat to the pan, cover and cook for another 30 minutes.
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be. Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 26600,"Clam Linguine (Linguine alle Vongole) 1 cup plus 2 tablespoons (165 grams) '00' flour or all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 1 egg 2 egg yolks 2 teaspoons (10 milliliters) olive oil 2 teaspoons (10 milliliters) olive oil 1 garlic clove, minced 1/4 cup (25 grams) panko breadcrumbs 1/4 teaspoon crushed red pepper flakes Kosher salt 20 littleneck clams (about 900 grams), or one 5-ounce/142-gram can whole baby clams, undrained 3 tablespoons (45 milliliters) olive oil 1 shallot, finely minced Kosher salt 2 to 3 garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper flakes 1/4 cup (60 milliliters) dry white wine, such as Pinot Grigio 1/2 lemon, zested and juiced 2 tablespoons finely chopped parsley, plus more for serving 1 tablespoon finely chopped tarragon, plus more for serving Instructions: For the pasta: Stir the flour and salt together on the counter and form into a small mound. Form a well in the center and add in the eggs, egg yolks and oil. Using a fork, whisk together the eggs and oil and slowly begin incorporating the flour. When the mixture becomes too clumpy and difficult to mix with a fork, use your hands to knead in the remaining flour until a smooth ball of dough forms. If there is any flour left on your board, just push it to the side and knead the dough, adding flour as needed, until the dough is smooth and bouncy when pressed. Cover with a towel and set aside to rest for 30 minutes, or wrapped tightly in plastic wrap in the fridge for up to one day. Divide the dough in half. Cover one dough ball to keep moist. Line a large baking sheet with a cooling rack. Roll out one dough ball on a lightly floured surface into an oblong shape 1 to 2 millimeters thick, adding more flour as needed. You want the dough to be thin enough so that you can see the shadow of your hand through it. Loosely fold or roll the dough along the longer side and using a sharp knife, cut crosswise into 2 1/2-millimeter-thick slices. Dust with a little more flour and use your fingers to gently shake and unravel the noodles. Transfer to the rack-lined baking sheet and continue with the remaining dough. Set the noodles aside. Repeat with remaining dough. If using fresh, prepare the clams by soaking in a large bowl of cold water for 20 to 30 minutes. Scrub the clams clean, then drain and set aside in the fridge. While the clams soak, make the topping: Heat the oil in a small skillet. Stir in the garlic, panko and red pepper flakes and season with salt. Cook, stirring frequently, until golden brown. Transfer to a dish and set aside for serving. For the sauce: In a high-sided saut pan fitted with a lid, heat the oil over medium heat. Add the shallot, season with salt and cook for 2 minutes, or until slightly softened. Add the garlic and red pepper flakes and cook, stirring constantly, for about 1 minute, or until the garlic has softened. Carefully pour in the wine and allow it to simmer for 2 to 3 minutes, until slightly reduced. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the clams into the wine and shallot mixture, cover the pan with a tight-fitting lid and cook for 5 to 7 minutes, or until their shells open. If using canned clams, add them to the pan along with their juices and bring to a simmer. Stir in the lemon zest, lemon juice, parsley and tarragon. Cook the noodles in the boiling water for 3 minutes until al dente. Reserve about a cup of pasta cooking liquid. Transfer the noodles to the sauce along with about 1/4 cup of the pasta cooking liquid and bring to a simmer. Gently toss with tongs until the sauce has thickened and coats the pasta, adding more pasta cooking liquid if needed. Serve immediately topped with the crunchy topping and a scattering of parsley and tarragon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26601,"Fillet with Crushed Grape Tomatoes and Horseradish Extra-virgin olive oil 2 pounds beef tenderloin 1/2 cup grated prepared horseradish 1 cup sour cream 1 lemon, juiced 2 tablespoons extra-virgin olive oil Kosher salt and fresh ground black pepper 1 pint grape tomatoes, halved 1/4 cup olive oil Watercress sprigs, for garnish Instructions: Preheat the oven to 400 degrees F. Put a large, heavy cast iron or ovenproof skillet over medium-high heat. Add a 2-count drizzle of oil and get it smoking hot. Put the tenderloin in the skillet and sear the outside of the meat all over, 5 to 8 minutes total. Put it in the oven and roast 15 to 20 minutes until rare (the internal temperature of the meat will be 120 degrees F). Take the meat out of the pan, wrap it in plastic, and refrigerate until it gets until good and cold, 1 to 2 hours. While you wait for the beef to chill, stir the horseradish, sour cream, lemon juice and oil together in a bowl. Season with salt and pepper. When the beef is cold, take a long, very sharp knife, and cut the meat into slices as thin as you can make them. Lay them out on a platter (they'll overlap \u2013 that's fine). Now drizzle the horseradish sauce all over the meat. Hand crush the tomatoes in a bowl and add olive oil to make them saucy; season that with salt and pepper too so that it tastes really good. Drizzle the tomato mixture over the top and garnish the whole thing with watercress. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26602,"Summer Pasta and Lentil Salad 1/3 cup vegetable oil 1/3 cup extra virgin olive oil 3 to 4 tablespoons white wine vinegar 1 tablespoon Dijon style mustard Large garlic clove, peeled 1 pound penne or medium sized pasta shells, boiled until al dente, drained, rinsed, cooled and patted dry 3 cups cooked (1 cup uncooked) French whole green lentils, cooled and patted dry 1 cup grated carrot 1/2 cup sliced scallions 1 cup finely diced celery 1 cup finely diced red or yellow bell pepper 1/2 cup each chopped flat leaf parsley and fresh basil 1 cup cherry tomatoes, left whole if small or halved 1/2 cup toasted pine nuts, optional Instructions: In the bottom of a mixing bowl combine the oils, vinegar and Dijon mustard. Pass the garlic through a press into the dressing and season it well with salt and pepper. Add all the ingredients but the pine nuts and toss to blend. Adjust the seasoning; add a bit more of whatever you think the salad needs. Top each portion of salad with the pine nuts. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 26603,"Individual Mushroom Pizzas with Arugula 3 tablespoons extra-virgin olive oil, plus more for the dough 1 1/4 pounds sliced mixed mushrooms Kosher salt and freshly ground pepper 1 pound refrigerated pizza dough, at room temperature 2 cups shredded mozzarella cheese (about 8 ounces) 3 cloves garlic, minced 1/4 cup roughly chopped fresh parsley Grated parmesan cheese, for topping 2 cups baby arugula 1 endive, trimmed and chopped 1/2 small head radicchio, trimmed and chopped 2 teaspoons white balsamic vinegar Instructions: Place an inverted baking sheet in the middle of the oven and another in the lower third; preheat to 500 degrees F. Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the mushrooms and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, 8 to 10 minutes. Remove from the heat. Meanwhile, cut the pizza dough into 4 pieces; lightly rub each with olive oil. Place 2 pieces on a sheet of parchment paper and stretch each into a 6- to 8-inch round. Repeat with the remaining 2 pieces of dough. Sprinkle with the mozzarella, then top with the mushrooms and garlic. Transfer the pizzas (on the parchment) to a pizza peel or another inverted baking sheet, then slide onto the hot baking sheets. Bake until the crusts are golden and the cheese is bubbling, 12 to 15 minutes. Sprinkle with the parsley and parmesan. Combine the arugula, endive and radicchio in a medium bowl. Drizzle with the vinegar and remaining 1 tablespoon olive oil; season with salt and pepper and toss. Top the pizzas with the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 26604,"Eggnog Meltaway Cookies 1 cup blanched almonds (skinless) 2 cups confectioners' sugar 2 sticks (1 cup) unsalted butter, at room temperature 1 tablespoon bourbon 2 teaspoons rum extract 1 teaspoon pure vanilla extract 2 1/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon fine salt 1 tablespoon freshly grated nutmeg, plus more for serving Instructions: Line 2 baking sheets with parchment. Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball. Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool. Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg. Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 26605,"Gingerbread Cookies with Royal Icing 1 package sugar cookie mix 1 egg 1/2 cup all-purpose flour 1/4 cup melted butter 2 tablespoons pumpkin pie spice 1/2 teaspoon ground ginger 1/4 cup dark molasses 1 teaspoon vanilla extract 2 large egg whites or 5 tablespoons meringue powder 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract 3 cups confectioners' sugar, sifted Food coloring, if desired Instructions: For Gingerbread Cookies: Preheat oven to 350 degrees F. In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven. For Royal Icing: With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26606,"Roasted Butternut Boats Stuffed with Sausage, Toasted Pasta and Rice 3 tablespoons butter 3/4 cup broken thin spaghetti or orzo pasta EVOO, for liberal drizzling 3 cloves garlic, finely chopped 1 onion, finely chopped 1 1/2 cups long-grain rice 2 tablespoons thinly sliced fresh sage Salt and freshly ground black pepper 1/2 cup dry white wine 3 cups chicken stock 2 butternut squash, halved and seeded Freshly grated nutmeg Honey, for drizzling 1 pound bulk Italian sweet sausage with fennel 1 cup grated Parmigiano-Reggiano or Grana Padano cheese 8 ounces Fontina Val d'Aosta or Gruyere cheese, shredded or grated 1/4 cup pine nuts, toasted, for garnish Instructions: Preheat the oven to 400 degrees F. Melt 2 tablespoons of the butter in a saucepot over medium heat. Toast the pasta in the butter until deep golden and nutty, and then transfer to a plate. Pour in a drizzle of EVOO and melt the remaining 1 tablespoon butter. When the butter has melted, cook the garlic and onions until softened, 5 minutes. Stir in the rice, coating with the butter, and sprinkle with the sage, salt and pepper. Pour in the wine, letting it absorb into the rice, and then add the stock and bring to a boil. Reduce the heat to a simmer and cook the rice, covered, until al dente, 16 minutes. Remove from the heat and fluff with a fork. Cross-hatch the butternut squash flesh into 1/2-inch-wide scores. Dress with EVOO and sprinkle with salt, pepper and a little nutmeg. Drizzle with a little honey and roast, cut-side down, until the flesh is just tender enough to remove carefully from the shells, 15 to 20 minutes. Scoop the squash pieces into a dish, cut-side up, making sure not to break the squash shells. Heat a drizzle of EVOO in a skillet over medium-high heat and brown the sausage, crumbling the meat as it cooks. Combine the cooked sausage with the pasta, rice and squash. Fill the squash shells with the stuffing, and top with a drizzle of EVOO. Top with the cheeses and bake until hot and browned, 30 minutes. Garnish with the toasted pine nuts and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 26607,"Club Sandwich Salad with Corn and Feta 1 can (15.25 ounces) Del Monte? Whole Kernel Corn, drained 6 cups torn romaine lettuce 2 cups chopped cooked turkey breast 4 slices turkey bacon, cooked according to package directions and chopped 1 cup halved cherry or grape tomatoes 1/3 to 1/2 cup crumbled feta cheese 1 cup seasoned croutons*
1/4 cup white wine vinegar 1 teaspoon Dijon mustard 1 clove garlic, minced 1/2 teaspoon sugar 1/2 teaspoon dried oregano 1/4 cup olive oil Salt and black pepper, optional Instructions: Salad: Coat a large skillet with nonstick cooking spray. Heat skillet over medium-high heat. Cook corn in hot skillet for 6 to 8 minutes or until light brown, stirring occasionally. Remove from heat. Set aside and let cool. Combine cooled corn, romaine, chopped turkey breast, turkey bacon and tomatoes in a large bowl. Drizzle with Oregano Vinaigrette; toss to combine. To serve, arrange salad on four serving plates. Top with feta and croutons. Oregano Vinaigrette: Combine vinegar, mustard, garlic, sugar and oregano in a small bowl. Slowly add olive oil, whisking constantly. Season to taste with salt and black pepper, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26608,"Barbecued Dry Rub Ribs, Memphis-Style 3/4 teaspoon garlic powder 3/4 teaspoon onion powder A slab of spare ribs, 2 1/2 to 3 pounds 4 cups of wood chips (hickory, mesquite, etc.) 1 tablespoon white vinegar 1/2 teaspoon salt 2 tablespoons sweet paprika 1 tablespoon Old Bay seasoning 1 1/2 teaspoons chili powder* 1 1/2 teaspoons granulated brown sugar 1 1/2 teaspoons freshly ground black pepper Instructions: Mix together the paprika, Old Bay seasoning, chili powder, sugar, black pepper, garlic powder and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side. Reserve the other half of the dry rub mix. Heat the oven to 215 degrees. While the oven is warming, soak the wood chips in cold water to cover (for about 20 minutes). Remove the chips from water and spread them evenly in the base of the smoker. Place the smoker, uncovered, on top of two stove-top burners set at medium-high heat. Let the wood chips smoke for about 3 minutes. Then place the slab of ribs on the smoker tray, place the tray over the wood chips, and cover the smoker tightly with its lid. Turn heat down to medium, and leave the smoker on the burners for 5 minutes. Then transfer smoker to the oven, placing it on the oven floor. After the ribs have been in the oven for 1 1/2 hours, remove the smoker and once again place it over two burners set at medium heat for 5 minutes. Return smoker to oven floor. After the ribs have been in the oven for one hour more, remove the smoker from the oven. Carefully lift up the tray holding the ribs, and pour off the liquid that has accumulated in the tray. Reserve. Return tray with ribs to middle portion of oven, and cook for one hour more. While ribs are cooking, de-grease the reserved cooking liquid, and measure 2 tablespoons of it into a bowl. If you don't have 2 tablespoons make up the difference with water. Add the vinegar and blend well. Reserve. Add the salt to the remaining dry rub mix and blend well. Reserve. Remove ribs from oven and brush top side with the cooking liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly over the top side of the ribs. Return to middle portion of oven, and cook one hour more. Remove ribs from oven. Let stand 15 minutes. Carve into individual ribs and serve. Suggested drink: Qupe Syrah, 1995. *It's best if you use a high-quality cl powder-preferably one with a smoky flavor. My favorite for this recipe is Smoked Jalapeno Flakes made by cl Today, Hot Tamale(tm) in North Brunswick, New Jersey. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 26609,"Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice 8 bone-in skinless chicken thighs Salt and freshly ground black pepper All-purpose flour, for dredging 3 tablespoons butter 2 tablespoons EVOO 2 tablespoons chopped fresh gingerroot 3 to 4 cloves garlic, chopped 2 medium or 1 large onion, chopped 1 fresh red cl, such as finger pepper or Fresno cl, chopped 2 round tablespoons ras el hanout 1/8 teaspoon ground cardamom 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon freshly grated nutmeg 3 cups chicken stock 1 medium butternut squash, peeled and cut into 2-inch chunks One 28-ounce can diced tomatoes1 bunch spinach leaves (about 3 cups) 1/2 cup red or brown lentils 1 cup long-grain rice 1 cup pomegranate seeds, for serving 1/2 cup thinly sliced scallions, for serving 1/4 cup fresh cilantro leaves, for serving 1/4 cup fresh mint leaves, for serving Instructions: Sprinkle the chicken thighs with salt and pepper and dredge in flour. Melt 2 tablespoons of the butter with the EVOO in a Dutch oven over medium-high heat. Brown the chicken until crisp, and then remove from the pan. Add the ginger, garlic, onions and chiles and sprinkle with some salt. Stir in the ras el hanout, cardamom, cinnamon, cloves and nutmeg, and cook until the vegetables are tender, 10 to 12 minutes. Pour in 2 cups of the stock along with the squash and tomatoes and simmer 15 minutes. Return the chicken to the pot and simmer to cook through, 10 minutes longer, and then wilt in the spinach. Cool and store for a make-ahead meal, preparing the rice as the chicken reheats over medium heat. Cook the lentils in boiling salted water until tender, 7 to 10 minutes for red lentils, 15 minutes for brown. Drain and reserve. Meanwhile, bring the remaining 1 cup stock, 3/4 cup water and the remaining 1 tablespoon butter to a boil in another small saucepot. Add the rice and bring to a boil, reduce to a simmer and cook until tender, 16 to 18 minutes. Fluff with a fork, and then combine with the lentils, pomegranate, scallions, cilantro and mint and serve with the chicken. ","[Pinot Noir, Grenache, Tempranillo, Garnacha]

" 26610,"Taco Dip 1 tablespoon vegetable oil 1 1/2 pounds ground beef Half a 1.25-ounce packet taco seasoning mix, or 3 tablespoons homemade taco seasoning 2 tablespoons tomato paste One 14.5-ounce can black beans, drained and rinsed 2 cups sour cream 2 cups shredded sharp Cheddar 1 large tomato, chopped 2 cups shredded iceberg lettuce Sliced black olives and/or pickled jalapenos, optional Tortilla chips, for serving Instructions: Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 8 to 10 minutes. Pour off the excess grease, add the taco seasoning and stir until the beef is well coated. Add the tomato paste, and stir until it darkens to a dull brick red, about 30 seconds. Add 3/4 cup water, bring to a simmer and cook and until the mixture thickens, 2 to 3 minutes. Add the beans, and stir just to warm them through. Remove from the heat, and transfer to an 8-inch square baking dish. Top the beef-and-bean mixture with an even layer of sour cream, then a layer of Cheddar. Sprinkle the tomatoes, lettuce and black olives and jalapeno if using on top. Serve with tortilla chips. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 26611,"Oodles of Noodles Chicken Soup 2 skin-on, bone-in chicken breast halves (1 full breast) 4 large cloves garlic, crushed 2 bay leaves 2 carrots, roughly chopped Small handful fresh flat-leaf parsley leaves 2 sprigs fresh rosemary A few sprigs fresh thyme A few black peppercorns 1 lemon, sliced 1 onion, quartered 2 tablespoons EVOO 2 carrots, cut into matchsticks 2 leeks, sliced 1 head escarole, chopped Salt and freshly ground pepper Freshly grated nutmeg
8 ounces egg tagliatelle or vermicelli Instructions: For the stock: Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, peppercorns, lemon and onion. Cover with 12 cups water and bring to a boil. Reduce the heat and simmer at a low rolling boil for 40 minutes. Remove the chicken and let cool. Strain the stock, then return it to the pot and simmer until reduced to about 8 cups. Discard the skin and bones of the chicken and shred or dice the meat. For the soup: Heat the EVOO in a soup pot over medium-high heat. Add the carrots and cook for a few minutes, then add the leeks and cook until softened, a few more minutes. Add the escarole and cook until wilted. Season with salt, pepper and a little nutmeg. Add the chicken and stock, and heat through. Bring a large pot of water to a boil for the pasta, and season with salt. Add the pasta and cook until al dente. Divide the pasta among 4 bowls, nesting a bundle of noodles in each dish. Ladle the soup over the pasta and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26612,"Gluten-Free Honey-Nuts-n-Oats Pancakes 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 1/4 cup almond flour 1/4 cup millet flour 1 tablespoon baking powder 1/2 teaspoon salt 1 3/4 cups milk 2 large eggs, at room temperature 1/4 cup canola oil, plus more for the griddle 2 tablespoons honey 2 teaspoons pure vanilla extract 1/2 teaspoon pure almond extract, optional 1/4 cup gluten-free old-fashioned rolled oats Unsalted butter, for greasing Sliced almonds, toasted, for topping Pure maple syrup, warm, for topping Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the pancakes: In another large bowl, whisk together 1 cup of the gluten-free flour blend, almond flour, millet flour, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
In a medium bowl, whisk together the milk, eggs, oil, honey, vanilla extract and almond extract if using; stir into the flour mixture until combined.
Heat a large nonstick skillet or griddle and grease with butter. Scoop 1/4-cup mounds of batter into the skillet and spread to make 3-inch rounds. Cook over medium heat until the pancakes are golden on the bottom, about 2 minutes. Flip and cook until fluffy and cooked through, about 2 minutes more. Transfer the pancakes to plates and top with the almonds and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26613,"Passion Fruit and Mango Fruit Trifle 2 ripe mangoes, peeled, and diced small 4 passion fruit 1/4 cup sugar Store bought shortcake Cointreau liqueur 2 cups heavy cream Instructions: Put mangoes and 3 tablespoons sugar in a bowl. Put a strainer over the bowl. Cut the passion fruit in 1/2, scoop the seeds and juice of the passion fruit into the strainer. Allow all the juice to drain from the passion fruit. Put heavy cream, and sugar in a bowl, and whisk to soft peaks. Drizzle slices of shortcake with the Cointreau. In a wine or sundae glass layer the ingredients starting with sponge cake, then mangoes, then cream, and so on until you reach the top. Finish with a little cream at the top. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 26614,"Chocolate-Chia Pudding 2 1/4 cups 2-percent milk 4 ounces semisweet chocolate, finely chopped 1/4 cup unsweetened cocoa powder 3 tablespoons light agave nectar Kosher salt 1/4 cup chia seeds 1 teaspoon pure vanilla extract Instructions: Cook the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan over medium-low heat, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Transfer to a medium bowl. Stir in the chia seeds and vanilla. Let cool, stirring every 10 minutes, to room temperature, about 1 hour. Refrigerate, covered, until chilled, 8 hours. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26615,"Modern Green Bean Casserole 5 shallots, very thinly sliced Canola or vegetable oil, for frying Kosher salt
Kosher salt and freshly ground pepper 2 pounds haricots verts or thin green beans, ends trimmed 2 tablespoons butter, plus more for buttering the casserole 1 pound mushrooms (any kind of mushrooms, button, cremini, wild, whatever you like), wiped clean and roughly chopped
3 shallots, minced 3 tablespoons all-purpose flour 2 cups chicken or vegetable broth 1 cup half-and-half Fresh parsley or chervil, to garnish, optional Instructions: Preheat the oven to 400 degrees F. For the crispy shallot topping: Line a plate with paper towels. Put the shallots in a small saucepan and pour in canola or vegetable oil to cover. Put the pan on the stove, turn the heat to medium and cook, stirring occasionally, until the shallots turn a medium brown, about 4 minutes. Drain them in a fine-mesh sieve, reserving the oil for another use, then turn the shallots onto the paper-lined plate and blot with another paper towel. Sprinkle with salt and set aside. For the green bean casserole: Fill a large bowl with water and some ice. Bring a large pot of salted water to a boil.
Plunge the green beans into the boiling water and cook just until crisp-tender, about 5 minutes. Drain, then plunge them into the ice water to stop the cooking. Drain again. Butter a shallow 3-quart casserole and set aside. Melt the butter in a large skillet. Saute the mushrooms until browned and any liquid they have released has evaporated, about 6 minutes. Add the minced shallots and saute until slightly softened, another 2 minutes. Sprinkle over the flour and continue to saute until the flour coats the mushrooms well and turns golden, another 2 minutes. Slowly pour in the broth while stirring. Stir in the half-and-half and continue to cook, stirring frequently, until the liquid has thickened. Add the partially cooked green beans, then turn the mixture into the prepared casserole.
Bake until hot and bubbly, about 15 minutes. Sprinkle over the reserved crispy shallots and bake until the shallots are hot and re-crisped, about 5 more minutes. Garnish with fresh parsley or chervil if desired and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26616,"Boozy Berries and Cream 5 large egg yolks 1/2 cup granulated sugar
1 vanilla bean, split 2 tablespoons rum
2 pints raspberries 1/4 cup confectioners' sugar
2 tablespoons orange liqueur, such as Grand Marnier
Zest of 1 orange 6 vanilla wafer cookies 6 sprigs fresh mint
Instructions: For the cream: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have a mixing bowl ready that will fit over the top of the pan but not sink all the way in. Put the egg yolks in the mixing bowl off heat. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Scrape the seeds from the vanilla bean and add to the egg mixture. Slowly add the rum and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool. For the orange liqueur raspberries: Add the raspberries, confectioners' sugar, orange liqueur and orange zest to a bowl and mix together. Let macerate for 1 hour. To assemble: Pile the fruit into 6 individual martini glasses and top with the cream. Crush a cookie over each one and garnish with mint. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 26617,"Baked Polenta 1 pound package instant polenta Sea salt Instructions: Preheat oven to 350 degrees F. Grease a half sheet pan with oil. Line pan with waxed paper. The oil will secure the waxed paper onto the pan. In a large pot bring to a boil 2 quarts of salted water. When water has reached a boil, reduce heat to medium high and slowly add the polenta, stirring constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26618,"Special Tea Party-Inspired Brew 1 ounce (about 2 tablespoons) your favorite tea 6 sprigs plus 6 leaves fresh tarragon 4 whole cloves
6 lemon slices, for serving Honey or sugar, for serving Instructions: Bring 8 cups water to a boil in a large pot or teapot. Remove from the heat and add the tea, tarragon sprigs and leaves, and cloves. Let steep for 3 to 5 minutes. Serve with lemon slices and honey or sugar. ","[Chardonnay, Riesling, Gewrztraminer]" 26619,"Free Range Fruitcake 1 cup golden raisins 1 cup currants 1/2 cup sun dried cranberries 1/2 cup sun dried blueberries 1/2 cup sun dried cherries 1/2 cup dried apricots, chopped Zest of one lemon, chopped coarsely Zest of one orange, chopped coarsely 1/4 cup candied ginger, chopped 1 cup gold rum 1 cup sugar 5 ounces unsalted butter (1 1/4 sticks) 1 cup unfiltered apple juice 4 whole cloves, ground 6 allspice berries, ground 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 3/4 cups all purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon baking powder 2 eggs 1/4 to 1/2 cup toasted pecans, broken Brandy for basting and/or spritzing Instructions: Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.) Heat oven to 325 degrees. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 26620,"Black Bass in Miso Soup with Udon and Shiitakes 3 quarts cold water 3 (6-inch) pieces dried kelp (kombu), wiped of dirt 1 1/2 cups dried bonito flakes 2 tablespoons light miso 8 ounces shiitake mushrooms, stems removed, halved 2 (6-ounce) center-cut black sea bass fillets, skin on Sea salt and freshly ground black pepper 2-inch piece fresh ginger 1 handful fresh cilantro, plus more for garnish 2 heads baby bok choy, halved lengthwise 1 pound fresh udon noodles 2 green onions, white and green part, chopped Several shakes chili-sesame salt Instructions: To make the dashi (Japanese soup stock): Combine the water, kelp, and bonito flakes in a 4-quart saucepan and place over medium-low heat. Allow the water to slowly come to a simmer; this should take about 10 minutes. Turn off the heat immediately just as the stock reaches a boil. Let the stock sit for 1 to 2 minutes and then strain out the solids. Reserve 2 quarts of the dashi to use in the future as a base for soups and stews (it will keep for 1 week in the refrigerator or frozen for several months), and the remaining quart to prepare the miso soup. Pour the dashi into a wok and place over medium heat. Whisk the miso into the dashi, stirring until smooth. Toss in the mushrooms. Lightly coat the bottom of a 12-inch bamboo steamer with non-stick cooking spray. Season both sides of the fish fillets with salt and pepper; lay them side by side in the steamer, skin-side up. Cut the ginger lengthwise in strips and put it on top of the fish so the flavor can permeate; put the cilantro on top. Nestle the bok choy in the steamer, side by side, and cover with the bamboo lid. Set the steamer inside the wok, and steam for 15 to 20 minutes until the fish is cooked. Carefully remove the bamboo steamer and add the udon noodles and green onions into the soup. Cook for 1 minute or until the noodles are tender. To serve: Ladle the miso soup into 2 wide shallow bowls, scoop the noodles into the soup and lay the bok choy and fish on top of that. Garnish with more cilantro and sprinkle lightly with the chili-sesame salt and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26621,"Mashed Plantains with Chorizo: Fufu 6 very ripe plantains, peeled and cut into 1-inch pieces 5 cups water 1 cup milk 1 tablespoon ground turmeric Salt and freshly ground black pepper Canola oil 2 cups chorizo, small dice, (recommended: Goya) Mojo, for serving, (recommended: Goya) Instructions: Put the plantain pieces a pot large enough to hold them, and add water and milk. Add turmeric and season with salt and pepper. Bring to a boil, lower the heat and allow to simmer for 20 minutes. Drain and mash through a ricer.
Lightly coat a separate pan with canola oil. Add chorizo and saute for 5 minutes over low heat. Add pureed plantain and mix well.
Serve with the Mojo. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 26622,"Birria One (5-pound) piece of goat, preferably a hind quarter 12 large (about 3 ounces total) dried chiles guajillos, stemmed, seeded and deveined 6 cloves garlic, unpeeled 1/4 teaspoon clove 2 teaspoons lightly toasted sesame seeds 3 tablespoons cider vinegar A scant 1/4 teaspoon cumin seeds (or a generous 1/4 teaspoon ground) A scant 1/2 teaspoon black peppercorns (or about 3/4 teaspoon ground) 1 teaspoon salt 3/4 cup water 2 teaspoons sugar 1 pound fresh masa or 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot tap water 1 ripe, large tomato, roasted or boiled, cored and peeled or 3/4 15-ounce can tomatoes, drained 1 teaspoon oregano 1/2 teaspoon salt 1 cinnamon stick 2 bay leaves 1 small onion, chopped into 1/8-inch dice 2 to 3 tablespoons fresh coriander (cilantro), coarsely chopped 2 small limes, quartered Instructions: The meat: Trim most of the fat from the meat (it is strong tasting); if it is a goat hindquarter, cut into 2 pieces with a cleaver, severing it through the joint at the top of the leg. Place in a large noncorrosive dish. The cl marinade: Heat a griddle or heavy skillet over medium heat. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface with a metal spatula until they crackle and blister, then flipping them over and pressing them again. Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes. Roast the garlic on the hot griddle or skillet, turning frequently, until soft inside and blackened outside, about 15 minutes. Cool and peel. Drain the chiles and place in a blender jar with garlic, 1/4 teaspoon clove, 2 teaspoons lightly toasted sesame seeds and vinegar. Pulverize the cumin and peppercorns in a mortar or spice grinder, and add to the blender along with the salt and 3/4 cup water. Blend until smooth, then strain through a medium-mesh sieve. Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing. Spread the rest of the cl paste over the meat, cover and refrigerate overnight (at least 18 hours). Slow-steaming: Preheat the oven to 325 degrees F. Set a roasting rack into a deep, wide kettle, a roasting pan with a rack or a stockpot. If it doesn=t sit at least 1-inch above the bottom of the pot, prop it up on custard cups, tin cans or the like. Measure in 4 cups of water, then lay the marinated meat on the rack and spread any remaining marinade over it. Add water to the masa (or masa harina mixture) to make a soft dough. Roll tennis ball-size pieces between your palms to make 3/4-inch ropes, then press them gently all around the top edge of your pot. Set the lid in place and press it into the masa to seal. Bake for 4 hours. Finishing the broth: Break the seal by tapping the hardened masa with the back of a cleaver or mallet, and take off the lid; then carefully remove the tender meat. Take out the rack, spoon the fat off the broth, then measure it. You need at least 1 quart, if necessary, add water to bring it to that level. Pour the broth into a small saucepan. Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium-low heat for 45 minutes. Season with salt. Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible. Set the meat on a baking sheet, brush lightly with the reserved cl paste glaze, then bake for 10 minutes to set the glaze. Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth. Mix the onion and fresh coriander, and pass it with the lime at the table. Suggested Drink: Triple Distilled Perfidia Plata Tequila Sol Beer Sangrita ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 26623,"Easy Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda Fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 2/3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract One 12-ounce bag semisweet chocolate chips Instructions: Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl. Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely. Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26624,"Creamy Green Beans and Mushrooms Nonstick cooking spray 3 shallots, thinly sliced 1 tablespoon olive oil Kosher salt and freshly ground black pepper 2 tablespoons dry bread crumbs 3 cups low-fat (1 percent) milk 4 sprigs fresh thyme 3 dried bay leaves 1 1/2 teaspoons whole black peppercorns 1 1/2 pounds green beans, trimmed and halved 6 ounces white mushrooms, quartered, 2 cups 1 1/2 cup low-sodium chicken broth 1/4 cup flour Pinch freshly grated nutmeg Instructions: Preheat the oven to 375 degrees F. Lightly mist a 2-quart baking dish with cooking spray. Toss the shallots with the oil and salt and pepper on a baking sheet, spread in a single layer, and bake until golden and crispy, stirring 3 to 4 times, about 20 minutes. Remove from the oven and immediately sprinkle the breadcrumbs over the shallots and toss well. Set aside to cool. Meanwhile, in a small pot combine the milk, thyme, bay leaves and peppercorns and bring to a simmer. Turn the heat off and let steep for 20 minutes. Bring a large pot of salted water to a boil. Add the beans and cook until bright green and crisp tender, about 6 to 8 minutes. Drain well and run briefly under cold water. Drain again and set aside. Strain the milk into a large skillet, add the mushrooms and season with salt and pepper. Bring to a simmer over medium heat and cook until the mushrooms have softened, 10 to 15 minutes. Stir the broth and flour together and pour into the skillet; cook, stirring, until the sauce thickens, 6 to 8 minutes. Remove from the heat and add the beans and nutmeg. Toss until the beans are well coated in the sauce and transfer to the baking dish. Scatter with the shallots and bake until the sauce is bubbly and the shallots are crisp, about 20 minutes. Let stand 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26625,"Parmesan Breadsticks Pinch of sugar 1 teaspoon active dry yeast 3 tablespoons extra-virgin olive oil, plus more for brushing 2 1/4 cups all-purpose flour, plus more for dusting 1 teaspoon kosher salt 1 large egg white Grated parmesan, for topping Instructions: Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor. Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes. Add the olive oil and pulse once. Add the flour and salt; pulse to form a smooth dough, about 2 minutes. Brush a large bowl with olive oil. Transfer the dough to the bowl and form into a ball. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours. Lay out a large sheet of parchment paper and brush with olive oil. Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle. Brush the dough lightly with olive oil. Cover with plastic wrap and set aside 10 minutes. (At this point, you can refrigerate the dough, covered, up to 12 hours.) Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil. Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares. Cut each half into 10 equal pieces. On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope. Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart. Whisk the egg white with 2 tablespoons water in a small bowl. Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan. Cover loosely with plastic wrap; set aside 10 minutes. Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through. Slide off the baking sheets and let cool on racks. (The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.) Store in an airtight container up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26626,"Smoked Salmon and Apple Carpaccio 6 (1/4-inch thick) slices rosemary or olive bread, quartered 6 ounces Nova Scotia smoked salmon 1 small green apple, such as Granny Smith, halved and cut into very thin slices 1 tablespoon capers, rinsed and drained Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Place the bread on a baking sheet in a single layer. Bake for 10 to 12 minutes until lightly brown and crisp. Cool to room temperature, about 10 minutes. Arrange the smoked salmon in a single layer on a serving platter. Lay the apple slices on top. Sprinkle the capers over the salmon and apple slices. Drizzle with olive oil and season with salt and pepper, to taste. Serve with the toasted bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26627,"Chicken Pot-au Feu 8 fingerling potatoes Olive oil cooking spray 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 teaspoons fresh herb mix (equal parts finely chopped fresh basil, oregano, flat-leaf parsley, and thyme) 1 medium zucchini 4 (4-ounce) chicken or pheasant breasts, skin removed 1/4 teaspoon extra-virgin olive oil 1 leek (white part only), cut in 1/2 lengthwise, cut into 1/2-inch slices 8 baby carrots 1 cup morel or small crimini mushrooms 1 teaspoon minced garlic 1/2 cup white wine 2 cups chicken stock, or canned chicken broth 4 cups chopped Swiss chard Instructions: Preheat the oven to 400 degrees F. Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch. Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat and simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute. To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26628,"Red Witch's Brew with Ginger and Blueberry Eyeballs 4 cups granulated sugar 8 hibiscus blueberry tea bags
3 red rooibos tea bags
1/2 cup roughly chopped fresh ginger
1 lemon, peels cut off and juiced
Blueberries, for garnish Lemon sparkling water, for serving Instructions: Combine the sugar and 6 cups water together in a medium pot. Bring to a boil and add the tea bags, ginger, lemon peels and lemon juice. Simmer for 15 minutes. Turn off the heat, then cover and steep for an additional 15 minutes or up to 1 hour. Strain the tea syrup into a clean container. Skewer two blueberries on each of 6 to 8 skewers or cocktail picks. Serve the brew over ice topped with sparkling lemon water and the googly eye skewers.
","[Syrah, Zinfandel, Tempranillo, Barolo]" 26629,"Emeril's Southwest Seasoning: 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: Combine all ingredients thoroughly. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 26630,"Tomato Soup with Grilled Cheese Croutons 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh garlic
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 medium white onion, diced
4 cups chicken broth
Two 15-ounce cans diced tomatoes, with their liquid One 10-ounce can tomato sauce
1 Parmesan rind 3/4 cup chopped fresh basil 5 tablespoons unsalted butter 1/4 cup all-purpose flour 1 cup heavy cream
4 soft white bread slices
4 American cheese slices
Instructions: Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic, salt, pepper and onion and cook until softened, 1 to 2 minutes. Add the broth, diced tomatoes with their liquid, tomato sauce, Parmesan rind and 1/4 cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth. In a small saucepan, melt 3 tablespoons of the butter. Whisk in the flour and continue to cook, whisking, until the mixture is lightly browned, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened, about 15 minutes. Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium heat until foamy. Place 2 of the bread slices in the skillet; top each bread slice with 2 cheese slices, 2 tablespoons of the chopped basil and another bread slice. Cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Cut each sandwich into 9 pieces. Serve the soup with the grilled cheese croutons and sprinkle with the remaining 1/4 cup basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26631,"Pork Chops with Wine and Garlic 2 tablespoons olive oil 3 tablespoons butter
Kosher salt and freshly ground black pepper 4 bone-in T-bone pork chops, 1 inch thick 16 cloves garlic, peeled 1 1/2 cups red wine
1 bay leaf
1/2 cup beef broth, plus more if needed 1 tablespoon balsamic vinegar Lemony Green Beans, recipe follows, for serving, optional 1 pound thin green beans 2 tablespoons butter
Zest and juice of 1 lemon
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions: Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside. Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done. Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper. Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired. Snap off the stem ends of the green beans or cut them off in a big bunch with a knife. Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown. Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 26632,"Green Goddess Dip 3/4 cup buttermilk 1/3 cup plain Greek yogurt 1/4 cup fresh basil leaves 1/4 cup fresh dill 1/4 cup fresh flat-leaf parsley leaves 1/4 cup fresh tarragon leaves 1 1/2 tablespoons Dijon mustard 1 tablespoon champagne vinegar 1/4 cup plus 2 tablespoons neutral oil 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper Instructions: Combine the buttermilk, yogurt, basil, dill, parsley, tarragon, mustard and vinegar in a blender and blend for about 15 seconds. With the blender running, slowly drizzle in the neutral oil and extra-virgin olive oil until the mixture is emulsified. Season with salt and black pepper. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26633,"Snow Flakes and Peace Doves Cut-Out Cookies 17.5-ounce package dry sugar cookie mix 4 ounces cream cheese, softened 2 eggs 1 teaspoon vanilla extract or other flavoring 1 cup all-purpose flour 1 cup powdered sugar 1 tablespoon meringue powder Water, for icing consistency Instructions: Preheat oven to 350 degrees F. Combine the cookie mix with the cream cheese until crumbly. Mix in the eggs and flavoring until well combined. Add enough flour to make a firm dough that can be rolled out. Roll dough out on lightly floured board to 1/4-inch thickness. Cut out snow flakes, doves, or other desired shapes.
Place on ungreased baking sheet and bake for about 8 minutes.
While the cookies are baking, make the icing by combining powdered sugar and meringue powder. Add 1 teaspoon of water at a time until it reaches desired consistency.
Decorate cookies with royal icing. Allow to dry for 1 hour. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 26634,"Apple Pie Sundae 2 large graham crackers, crushed 1 1/2 cups vanilla ice cream 1/4 cup apple pie filling
Cinnamon Whipped Cream, recipe follows 2 tablespoons caramel sauce
2 tablespoons caramel popcorn snack mix with peanuts
1 cup heavy cream 2 tablespoons confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
Instructions: In a serving dish, add the crushed graham crackers, scoops of vanilla ice cream, apple pie filling and a dollop of the Cinnamon Whipped Cream. Top with the caramel sauce and caramel popcorn snack mix. In a chilled bowl, add the cream, sugar, cinnamon and vanilla. Whisk until medium peaks form, 5 to 8 minutes. ","[Chardonnay, Riesling, Moscato, Merlot]" 26635,"Chocolate and Coffee Yule Log 1 cup granulated sugar 1 cup water 3 tablespoons coffee-flavored liqueur (recommended: Kahlua) Butter, for greasing pan 1/2 cup pastry flour or all-purpose flour, sifted, plus more for pan and dusting 1 teaspoon baking powder, sifted 1/4 cup cocoa, sifted 4 egg yolks, room temperature 1 cup sugar, divided 4 egg whites, room temperature 1 cup water, divided 3 tablespoons coffee grinds 1 cup fine granulated sugar 5 large egg whites, room temperature 1 1/2 cups unsalted butter, cold and cubed 2 teaspoons vanilla extract 11 ounces dark chocolate (58 percent cacao) 1 tablespoon butter 2 teaspoons honey 1 cup heavy whipping cream Instructions: For Kahlua simple syrup:
Add the granulated sugar and water to a small saucepan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from the heat and add the liqueur.
Stir to combine and allow syrup to cool completely.
For Biscuit Roulade:
Preheat oven to 375 degrees F. Butter and flour a 15 by 10 by 1-inch jelly roll pan. Line the bottom with parchment paper and butter and flour the paper.
Combine the flour, baking powder, and cocoa in a small mixing bowl, set aside.
Beat egg yolks in a medium mixing bowl with an electric mixer on high speed until thick and lemon colored, about 5 minutes. Gradually add 1/2 cup of the sugar, beating on high speed until the sugar is dissolved. Thoroughly wash and dry the beaters. Beat egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Slowly add the remaining 1/2 cup of sugar, beating on medium speed until stiff peaks form.
Carefully fold the egg yolk mixture into the egg whites, using a rubber spatula. Once all of the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently, just to combine.
Spread the batter evenly into the prepared jelly roll pan. Bake until the cake springs back when lightly touched near the center, about 12 to 15 minutes.
Lay out a clean, thin cotton kitchen towel on a work surface; dust the top with confectioners' sugar and set aside.
Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.
Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper.
Fold towel over the longest side of the cake and roll up the cake with the towel inside.
Cool on a rack with the seam side down.
For Coffee Buttercream:
Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add the coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set the coffee concentrate aside.
Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240 degrees F, soft-ball stage, 18 to 20 minutes. Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water, as needed.
Once the temperature reaches 240 degrees F, remove the candy thermometer and remove the saucepan from the heat.
Beat the egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gradually pour the hot mixture, in a thin stream, over the whites while continuing to beat for 2 to 3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.
Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating until smooth and shiny, about 8 to 10 minutes. Add the vanilla extract and coffee concentrate and mix for 1 minute until combined. Set aside. For Chocolate Ganache:
Put the chocolate, butter, and honey in a large mixing bowl and set aside.
Heat the whipping cream in a small saucepan over medium heat until it begins to boil, about 2 to 3 minutes. Remove from heat and pour the cream into the chocolate mixture. Whisk until smooth.
Set aside and allow the ganache to come to room temperature.
To Assemble:
Unroll the cake and remove the towel. Using a pastry brush, \baste\ the cake with the coffee-based liqueur simple syrup.
Evenly spread the coffee buttercream over cake to within 1-inch of the edges. Reroll the cake to form the \log.\ Arrange, seam side down, on a serving platter.
Spread the chocolate ganache over the top and sides of the cake. Score the ganache with the tines of a fork to resemble the bark on a log. Decorate as desired and refrigerate for 1 hour to let the ganache set. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 26636,"Cheesy Bacon, Eggs and Hash Browns in a Mug 2 slices bacon 1/4 cup plus 1 tablespoon frozen hash browns, thawed 2 medium eggs 1 tablespoon milk Kosher salt and freshly ground black pepper 2 slices American cheese Instructions: Line a large mug with a few sheets of paper towel. Lay the bacon in the mug, cover with another piece of paper towel and microwave on high power for 1 minute. Using the edges of the paper towel, lift the bacon from the mug and set aside. Scoop the hash browns into the mug, pressing them down and up the sides to form a well. Cover with plastic wrap and microwave on high power for 1 minute. Add the eggs, milk and a pinch of salt and pepper to the mug and whisk together, leaving the hash browns in place. Tear the bacon and cheese into bite-size pieces and drop them into the egg mixture. Microwave on high power for 2 minutes, pausing after 1 minute to give the mixture a quick stir. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26637,"Roasted Beetroot with Sauteed Greens 3 large beets, or 6 to 8 small ones, scrubbed clean with tops washed Olive oil Butter Kosher salt and freshly ground black pepper Instructions: Heat the oven to 425 degrees F/220 degrees C.
Chop the tops off the beets, leaving about 1 inch/2.5 cm of green on the bulb, and set aside. Remove the tail-like root end of the beet and discard. Cut each beet into about eight sections (or halve small beets), as you would cut an apple for pie, leaving a little green on the top of each wedge. Put the beets on a baking sheet. Drizzle over some olive oil and toss the beets to coat well. Dot with some butter and sprinkle with some salt and pepper. Roast until they are soft and well caramelized, about 1 hour, depending on the size of the beets (small beets will obviously cook faster).
Just before the beetroots are done, heat a little more olive oil in a saute pan. Roughly chop the green beet tops along with the red stems, and saute until tender, about 5 minutes. Season with salt and pepper. Serve tossed with the roasted beets. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 26638,"Porchetta and Polenta 3 pounds boneless pork shoulder, trimmed of excess fat Kosher or sea salt Grated zest of 1 lemon 3 cloves garlic, chopped 2 teaspoons fennel seeds, plus more for sprinkling 16 fresh sage leaves, chopped 2 teaspoons chopped fresh rosemary Freshly ground pepper Extra-virgin olive oil, for drizzling 3/4 cup white vinegar 3 tablespoons sugar Kosher or sea salt 1 bay leaf 1/2 teaspoon fennel seeds 1/4 teaspoon red pepper flakes 1 large red onion, thinly sliced into rings 1 tablespoon extra-virgin olive oil 1 tube (about 18 ounces) prepared polenta, cut into 1/4-inch-thick rounds Instructions: Prepare the pork: To butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about 8 by 14 inches. Preheat the oven to 350 degrees. Season the pork with about 1 1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1 1/2 teaspoons pepper. Rub the mixture all over the pork, then roll it up tightly and tie with twine. Drizzle the roll with olive oil and rub all over; sprinkle with pepper and more fennel seeds. (The roll can be prepared up to 3 days in advance; refrigerate until roasting.) Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle registers 180 degrees and the pork is crusty on the outside, about 2 hours. Let rest 15 minutes before slicing. While the pork roasts, make the pickled onions: Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid. (Leftover pickled onions will keep in the liquid for weeks.) Prepare the polenta: Place a large nonstick skillet over medium heat, add the olive oil and fry the polenta until golden and crisp, about 4 minutes per side. Drain on paper towels. To assemble, arrange the polenta on a platter or individual plates. Thinly slice the pork roll, then cut into bite-size pieces and pile on the polenta. Top with pickled onions and serve warm or at room temperature. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 26639,"Roast Leg of Lamb 2 to 3 onions, chopped 5 to 6 stalks celery, chopped 2 to 3 carrots, chopped Salt Pepper Oregano Several cloves garlic 1 (7 pound) bone-in leg of lamb, boned, rolled, and tiedCornstarch, to thicken Instructions: Preheat the oven to 500 degrees F. Put the chopped onions, celery, and carrots in a roasting pan. Sprinkle with a little salt, pepper, and oregano. Add the garlic cloves. Place the lamb in the roasting pan on top of the vegetables. Season the lamb with a little more salt, pepper, and oregano. Place in the oven for 15 minutes. Add a couple of cups of water to the pan, enough so it doesn't stick. Lower the temperature to 350 degrees and cook for 90 minutes. Remove the lamb, strain the juice from the roasted vegetables left in the pan, and put into another pan. Take strained vegetable juice, and add just enough cornstarch to thicken. This is the lamb gravy. Slice the lamb and serve with gravy, roasted potatoes, and choice of vegetable. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 26640,"Acme Buttered Noodles 12 ounces enriched, extra-wide egg noodles 3 tablespoons butter, melted 1/2 teaspoon minced garlic 3 cups fresh arugula, loosely packed 1 tablespoon fresh squeezed lemon juice Salt and fresh cracked black pepper 1/4 cup finely shredded Asiago cheese, divided Instructions: Cook the noodles according to package directions. Melt 3 tablespoons butter in a large saute pan. Add the garlic and cook 1 minute. Add the arugula and allow to wilt, about 1 minute. Add the lemon juice, salt and pepper and toss gently to combine well. Strain the pasta and add to the saute pan, tossing the noodles to combine. Add 1/2 the Asiago, toss and put in a serving bowl. Garnish with the remaining Asiago and a fresh crack of black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 26641,"Slow-Cooker Pork With Noodles 3 cups low-sodium chicken broth 1/4 cup soy sauce 1/4 cup Chinese rice wine or dry sherry 3 tablespoons packed light brown sugar 4 cloves garlic, smashed 1 2-inch piece ginger, peeled and sliced 2 pieces star anise Kosher salt 3 pounds boneless pork shoulder 1 head bok choy, roughly chopped 3 1/2 ounces dried rice vermicelli noodles 1/2 cup chopped fresh cilantro Instructions: Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours. Add the bok choy to the slow cooker; cover and cook about 20 more minutes. Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes. Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 26642,"Roasted Squash 1 butternut squash, about 1 pound/450 g 1 tablespoons olive oil Kosher salt and freshly ground black pepper
A few sprigs fresh thyme A few bay leaves 1 to 2 tablespoons butter Instructions: Heat the oven to 400 degrees F/200 degrees C.
Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 26643,"Chocolate-Peanut Butter Fudge Unsalted butter, softened, for brushing 1 14-ounce can sweetened condensed milk 2 cups bittersweet chocolate chips 2 pinches salt 2 cups peanut butter chips Instructions: Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter. Combine 3/4 cup condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Combine the remaining condensed milk, the peanut butter chips and a pinch of salt in a separate saucepan. Put both pans over low heat and cook, stirring occasionally, until the chips are melted and smooth. Spoon the chocolate mixture into the prepared pan, leaving spaces between the spoonfuls. Spoon the peanut butter mixture into the gaps. Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26644,"Almost-Famous Peppermint Bark 12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces 1 1/2 teaspoons peppermint extract 1 pound good-quality white chocolate, chopped into 1/2-inch pieces 3 candy canes or 12 round hard peppermint candies, crushed Instructions: Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate. Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26645,"Sweet and Sour Bean Salad 1 can green beans, rinsed and drained 1 can cut yellow wax beans, rinsed and drained 1 can kidney beans, rinsed and drained 1 can butter beans, rinsed and drained 1 large green bell pepper, diced 1 large red onion, sliced and separated into rings 1 (4-ounce) jar pimentos, diced 1/2 cup salad oil 2 cups thinly sliced celery 1 1/2 cups cider vinegar 2 cups sugar 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 can tomato soup, undiluted Instructions: Place all the beans, green pepper, onion and pimentos in a large mixing bowl. Add the oil and celery. In a saucepan, combine the vinegar, sugar, salt, pepper, and tomato soup. Bring to a boil and pour over the vegetables. Toss the mixture lightly with 2 forks. Do this several times as the mixture cools. Cover the bowl and refrigerate at least 4 hours before serving. The salad will be better if kept chilled 24 hours before serving. Drain and reserve liquid before serving; it will keep for several days. The reserved liquid can be poured over the leftovers. Add more sugar, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26646,"Beet Toast 1 medium red beet 1 medium yellow beet
2 blood oranges
2 tablespoons torn fresh tarragon, plus more for garnish
1 shallot, sliced thinly
1 loaf rustic fresh Italian bread
1 ounce olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
8 ounces cream cheese, at room temperature
8 cherry tomatoes, halved
Instructions: Preheat the oven to 400 degrees F. Wrap the beets in foil individually. Roast until the beets are tender, about 1 hour. Let cool.
Working over a bowl, segment the blood oranges: Cut away the peel and white pith using a sharp knife, leaving the blood orange flesh exposed, then gently cut between the membranes to release each orange segment into the bowl, catching the juices.
Peel the beets. Cut each beet in half lengthwise with a sharp knife. Cut each half lengthwise into 4 or 5 wedges and toss in a bowl along with the tarragon, shallot and half the orange juice.
Preheat the broiler on high. Cut four 1-inch-thick slices of bread. Brush each piece of bread with oil and sprinkle a pinch of salt and pepper on each side. Broil until golden, 2 minutes per side.
Spread cream cheese on one side of each slice of bread. Spoon the beet mixture evenly on top of the cream cheese. Top with blood orange segments, cherry tomatoes and a drizzle of olive oil, then garnish with extra tarragon. Sprinkle with salt to taste. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26647,"Coffee and Cola Pork Loin 1 cup warm water, plus 1 cup cold water 1 cup cider vinegar 1/2 cup sugar 2 tablespoons salt 1 (2 1/2 to 3-pound) pork loin 1/4 cup ground coffee beans 3 tablespoons dark brown sugar 2 tablespoons whole peppercorns 3 whole star anise 1 (1/2-inch) piece cinnamon stick broken into small pieces 3 tablespoons unsalted butter 3 tablespoons canola or vegetable oil 1/2 pound bacon, diced 2 cups demi-glace or 1 package demi-glace mix dissolved in 1 cup water 1 cup red wine 1 cup pineapple juice, from canned pineapple tidbits 1/2 cup pineapple tidbits 1 cup cola Instructions: Preheat your oven to 350 degrees F. Combine 1 cup of warm water with the vinegar, sugar and salt in a medium bowl, whisking until the sugar and salt are dissolved. Transfer to a large resealable gallon-sized plastic bag. Add 1 cup of cold water and the pork loin, seal, and refrigerate overnight. Pulse the coffee, brown sugar, peppercorns, star anise and cinnamon stick in a coffee or spice grinder until they become a fine powder. Remove the pork loin from the brine and pat dry with paper towels. Rub with the spice mix, transfer the pork to a baking sheet and set it aside at room temperature. In a large skillet melt the butter with the oil over medium-high heat. Add the pork loin and brown for 5 minutes, turning to brown all sides. Transfer the pork to a baking sheet and roast until the temperature reads 160 degrees F on an instant-read thermometer, about 1 hour. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing. In a medium saucepan over medium heat, cook the diced bacon until crispy. Remove any excess fat from the pan and add the demi-glace, red wine, cola, pineapple juice and pineapple tidbits. Bring back to a simmer over medium-high heat for 10 minutes, until the sauce has reduced by half. Slice the pork loin and serve with the sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 26648,"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 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]" 26649,"Grilled Zucchini and Eggplant Casserole with Pistachio Pesto 4 lavender or white small eggplants, trimmed and sliced in half lengthwise Four 6-inch zucchini, trimmed and sliced in half lengthwise
2 spring onions, sliced in half
Extra-virgin olive oil, for cooking
Sea salt and freshly ground black pepper
4 bell peppers, colors of your choosing
4 heirloom tomatoes
4 cloves garlic, peeled and smashed
3 ounces shelled pistachios
1 bunch fresh basil, leaves separated 2 ounces grated Parmesan, plus more for serving
Instructions: Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat. Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place everything on the grill and cook until just seared, about 2 minutes per side. Place the bell peppers and tomatoes in a large baking dish. Bake until blistered, about 10 minutes. When cool enough to handle, dice all the vegetables and add to a medium (10- to 12-inch) cast-iron casserole dish. Set aside. Add the garlic, pistachios and basil to a food processor. Turn on and drizzle in 2 ounces olive oil. Season with salt and pepper. Add 3 ounces olive oil and the cheese. Taste for seasoning and texture. Top the eggplant with the pesto and grate the Parmesan over the top. Place the casserole in the oven and bake for 20 minutes. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 26650,"Scott's Salmonberry Pie 1 cup all-purpose flour 4 ounces cold butter 1/2 teaspoon salt 2 teaspoons cardamom spice 1/4 cup cold water Flour, for rolling 4 cups Salmonberries Water 2/3 cup white sugar 1/4 teaspoon salt 4 tablespoons cornstarch 1 teaspoon ground cardamom 1 pint whipping cream Instructions: Mix the flour, butter, salt, and cardamom. Add water and mix until it becomes a ball. Be sure not to overmix. Preheat the oven to 350 degrees F. Flour surface and rolling pin to roll pastry out on. Roll to about 1/4-inch. Place in a 9-inch pie dish and crimp the edges. Line crust with foil to maintain shape. Bake at 350-degrees for about 20 minutes. Remove foil and continue baking for another 5 minutes. Remove and let cool. To make the Salmonberry filling: Crush 2 cups of the Salmonberries through a sieve. This will take some time but it is essential to remove all of the seeds. Add water to Salmonberry juice to make 1 1/2 cups of liquid. Put the juice and water into a pan. Add sugar and salt. Mix the cornstarch and cardamom with some of the juice, then add it to the sieved berry mixture. Cook on medium heat, stirring constantly for about 5 to10 minutes. Do not scorch. Remove from heat and let cool. Add remaining berries, stir and pour into the pre-baked shell. Chill pie until completely cold. Whip cream until stiff peaks form. Pipe or spread over the top of the pie and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 26651,"Crab Cakes Salad 2 cups green and yellow beans, trimmed Salt 1/4 cup extra-virgin olive oil 2 teaspoons diced shallots 1 red cl pepper, seeded and minced 1 clove garlic, minced Kernels from 2 ears of corn 1 small red bell pepper, diced 1 yellow bell pepper, diced Juice of 1 lemon 1/4 cup minced chives Freshly ground black pepper 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 3 egg yolks Juice of 1 lemon 3 green onions, thinly sliced 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh parsley Salt and freshly ground black pepper 1 pound cooked crabmeat, picked well 1/3 cup panko breadcrumbs 2 tablespoons olive oil 2 cups mixed greens, such as celery leaves, arugula, endive or butter lettuce, for serving Instructions: For the salad: Cook the beans in a pot of boiling salted water until tender, about 3 minutes. Drain and plunge into a bowl of ice water. Drain again and transfer to a large salad bowl. Meanwhile, in a large saute pan over medium-high heat, heat the olive oil. Add the shallots, cl and garlic; cook, stirring, for about 1 minute. Add the corn and red and yellow bell peppers; cook, stirring occasionally, until the corn turns bright yellow. Remove from heat and stir in the lemon juice, chives and season with salt and pepper. Add the corn mixture to the beans and toss together well. Set aside. Boil a large pot of salted water. Fill a large bowl half full with ice water. Blanch the green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Add the corn to the boiling water and blanch until tender, about 3 minutes. Drain and let cool enough to cut the kernels off the cobs. For the crab cakes: In a large bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, egg yolks and lemon juice. Stir in the green onions, chives and parsley. Season the mixture well with salt and pepper. Fold in the crabmeat until coated thoroughly. Sprinkle the breadcrumbs over the mixture and gently mix together. Do not overwork the mixture. Carefully shape into 4 to 6 crab cakes. Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the crab cakes and cook until golden brown on the bottom, 3 to 4 minutes. Carefully flip the crab cakes and cook the other side until golden brown. Toss the mixed greens with the bean salad and adjust the seasonings. Serve the crab cakes with the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26652,"Huckleberry Apple Crisp 4 cups all-purpose flour 2 1/2 cups brown sugar 2 1/2 cups white sugar 1/4 teaspoon cinnamon 1 pound cold butter 1 lemon, juiced 4 granny smith apples peeled, cored and sliced 5 pounds frozen or fresh huckleberries 3/4 cup all-purpose flour 3/4 cup white sugar Instructions: Preheat oven to 350 degrees F. Topping: Process dry ingredients in a bowl, add cubed butter and cut into flour until mealy texture set aside in cooler. Filling: Mix lemon juice in with the apples and add to the huckleberries and stir to combine. Add remaining ingredients and combine. Place berry apple mixture in 1/2 sheet pan with boarder spread evenly. Put topping on top of berry apple mixture and spread evenly over berries. Press topping down well on berries. Bake for 1 hour or until brown. Check during baking for doneness. Remove from oven let cool for 20 minutes and serve with vanilla ice cream ","[Riesling, Moscato, Vinho Verde, Cava]" 26653,"Chocolate Frosting for Devil's Food Cake 5 1/2 ounces unsalted butter, room temperature 1 ounce mayonnaise 3 ounces semisweet chocolate, melted and cooled slightly 8 ounces powdered sugar Pinch kosher salt Instructions: Beat the butter and mayonnaise in the bowl of a stand mixer fitted with the paddle attachment, on high, until light and fluffy, 3 to 4 minutes. With the mixer on low, slowly add the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add one-third of the sugar. Mix on low to combine, stopping to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes. Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to a week. Bring to room temperature before using chilled frosting. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 26654,"Red Velvet Shark Cake Flour-based baking spray, for the cake pans 1 cup (2 sticks) unsalted butter, at room temperature 3 cups granulated sugar 4 large eggs 2 teaspoons vanilla extract 4 ounces red liquid food coloring 1/4 cup cocoa powder 5 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 2 cups buttermilk 2 teaspoons baking soda 2 teaspoons white vinegar 2 pounds (8 sticks) unsalted butter, at room temperature 4 pounds confectioners' sugar 1 tablespoon clear vanilla extract Milk or cream, for thinning Black gel food coloring Sky blue gel food coloring Royal blue gel food coloring Red gel food coloring 3/4 cup assorted blue sprinkles 1 1/4 cups fish-shaped hard candies 2 white confetti sprinkles 12 ounces white candy melting wafers Instructions: For the red velvet cake layers: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and two 6-inch round cake pans with flour-based baking spray. In the bowl of an electric mixer, combine the butter and granulated sugar and mix on medium speed until fluffy. Add the eggs and vanilla. Mix well. In a small bowl, combine the liquid food coloring and cocoa powder. Stir until smooth. Add the mixture to the creamed butter mixture. Sift together the flour, baking powder and salt. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the flour. Scrape down the bowl and mix again on low speed until no pockets of flour remain. Combine the baking soda and vinegar in a small cup; the mixture will bubble and fizz. Pour into the cake batter and mix on medium-low speed until well incorporated. Divide the batter among the prepared pans and bake for 25 to 30 minutes, or until the cakes spring back when pressed in the center. Let the cakes cool slightly in the pans. Turn the cakes out onto a wire cooling rack to cool completely.
When the cakes are cool, use a 3 1/2-inch round cookie cutter to cut the centers from two of the 8-inch cake layers, or use a knife. Cut a large triangle from the center of each 6-inch cake layer; cut the triangles in half and set aside. Save all of the scraps from the 6-inch cakes for later use. For the buttercream frosting: In an electric mixer fitted with the whisk attachment, mix together the butter and confectioners' sugar on low speed. Add the vanilla extract and increase the speed to medium. Gradually add milk or cream a little at a time until the mixture thins to spreading consistency. Whip at high speed until the frosting is light and fluffy. Remove half of the frosting and transfer to a large disposable piping bag with a 1/2-inch hole snipped in the end.
Remove half of the remaining frosting to a separate large bowl and tint with the black, sky blue and royal blue food coloring. Mix in the food coloring 1/4 teaspoon at a time until the desired intensity of blue-grey hue is achieved. Transfer to a large piping bag with a 1/2-inch hole snipped in the end. Divide the remaining frosting into three separate small bowls; tint one bowl with red food coloring, one bowl with sky blue food coloring and the last bowl with black. Add the coloring 1/4 teaspoon at a time until the desired intensity is achieved. Transfer the red buttercream to a disposable piping bag with a 1/2-inch hole snipped in the end. Transfer the sky blue buttercream to a disposable piping bag with a 1/2-inch hole snipped in the end. Transfer the black buttercream to a disposable piping bag with a 1/8-inch hole snipped in the end. For the decors and assembly: Place a cake layer with the center removed on a cardboard cake round (8 inches or larger). Pipe a fat line of white (untinted) frosting on top of the cake around the opening. Place the second cake layer with the center removed on top of the first.
Combine the blue sprinkles and fish-shaped candy in a bowl or a jar; mix together. Pour the candy into the center of the cake, filling the empty hole to the top. Pipe a fat line of white icing around the filled hole in the center of the cake. Place the last, whole cake layer on top. Chill the cake in the refrigerator until the buttercream is set, about 20 minutes. Remove the chilled cake from the refrigerator and carefully cut away two sides of the cake so that the cake is an oval shape.
Place a fat line of white frosting on one long side of the cake; stack the four cake triangles (cut from the 6-inch cakes) upright onto the line of frosting. Frost the entire cake with a thin layer of frosting (crumb-coat). Refrigerate for 20 minutes, or until the frosting is firm.
Frost the cake with additional white frosting. Using an offset spatula, smooth and round the pointed triangle pieces with extra frosting so that it resembles a shark's snout. Refrigerate the cake for 20 minutes. Pipe a fat line of white frosting around the mouth of the shark and down the front of the cake. Smooth using an offset spatula. Pipe a thick covering of blue-grey frosting on the back of the cake and smooth with a spatula.
Pipe red frosting in the front mouth opening and use the back of a spoon to smooth it into the cavity. You will have leftover frosting; reserve for later use. Refrigerate the cake until well-chilled, about 20 minutes.
Transfer the cake on the cake board to a large 12-inch square cake drum. Pipe a line of blue-grey frosting around the right and left sides of the cake at the base. Use two of the 6-inch cake scraps with rounded edges to create the shark's flippers. Cover the pieces with blue-grey frosting and smooth with an offset spatula. Use one or two more of the rounded cake scraps to create a fin on the back center of the shark. Cover with blue-grey frosting. Make a divot on each side of the shark head with the back of a spoon; fill each divot with black frosting. While the frosting is still wet, add a single white confetti sprinkle to each eye.
Remove 35 white candy melting wafers and cut each to a point so they are shark tooth-shaped, using kitchen-dedicated scissors. Insert the teeth into the top and bottom edge of the mouth opening, creating a double row of teeth.
Pipe the sky blue buttercream around the bottom edge of the cake to create water around the shark. Pipe a small amount of leftover white frosting and blend into the blue portion. Place the remaining candy melting wafers in a microwave-safe bowl and heat in the microwave in 30-second intervals until the candy can be stirred smooth. Transfer the melted candy to a disposable piping bag and snip a small hole in the end. Pipe the candy into a nonstick donut pan. Chill until set, about 20 minutes.
Turn out the candy and place around the bottom of the shark cake in the blue frosting. Pipe four lines of leftover red buttercream to create the appearance of a life preserver. Allow the cake to come to room temperature before serving. Use a large serrated knife to open the shark's belly in front of an audience. Remove the slice to reveal a cascade of candy fish and ocean blue sprinkles. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]" 26655,"Caviar Stuffed Eggs 6 hard boiled eggs, halved 1/4 cup sour cream 3 tablespoons chives, plus more, for garnish 1 lemon, juiced 1/2 teaspoon wasabi powder or dry mustard 4 ounces salmon caviar Instructions: Remove the yolks from the eggs. Mash the yolks, then mix them with the sour cream, chives, lemon juice, and wasabi. Fill this mixture decoratively back into the whites. Top with salmon caviar and garnish with the chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 26656,"Fried Cheesy Pickles Flavorless oil, for deep-frying 2 cups ranch dressing
Sriracha, to taste 12 dill pickle spears
12 slices Havarti cheese
12 egg roll wrappers
Instructions: Pour 2 inches oil into a large pot and heat to 360 degrees F. Line a plate with a paper towel. Stir together the ranch dressing and sriracha to taste in a bowl. Set aside. Drain the pickles and use a paper towel to pat off any excess moisture (I like to save the brine and use it again!). Wrap each pickle in a slice of cheese, then fold and roll the cheese-wrapped pickle in an egg roll wrapper. Fold up the left side, then the right and roll up tightly like a burrito, using a bit of water on your finger to seal the sides. Working in batches to not overcrowd the pot, fry the pickles until golden brown and crispy on all sides, 2 to 3 minutes. Transfer to the lined plate to drain and cool slightly. Slice in half crosswise and serve with the Sriracha ranch. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 26657,"Molasses Glazed Pork Roast with Black Pepper Dumplings 3 tablespoons olive oil 1 (3 to 4 pound) pork loin roast, bone in Salt and freshly ground pepper Molasses Glaze, recipe follows 1 Spanish onion, finely diced 1 large carrot, finely diced 1 stalk celery, finely diced 2 cloves garlic, finely chopped 1 cup dry white wine 6 cups chicken stock 4 sprigs fresh thyme 4 sprigs parsley Black Pepper Dumplings, recipe follows Chopped parsley, for garnish 1 1/2 cups molasses 2 tablespoons whole grain mustard Salt 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon finely chopped fresh parsley 1 teaspoon finely chopped fresh thyme 2 tablespoons very cold solid vegetable shortening 1/3 cup milk Instructions: Preheat oven to 350 degrees F. Heat oil in a large Dutch oven over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Transfer the pot to the oven and roast until the pork reaches an internal temperature of 125 degrees F, about 1 hour. Brush the pork liberally with the Molasses Glaze and continue roasting until the internal temperature reaches 145 degrees F. Remove the roast to a platter, brush with more of the glaze and let rest 15 minutes. Remove all but 2 tablespoons of the fat from the pan and place on top of the stove over medium heat. Add the onions, carrots, celery, and garlic and cook until soft, about 5 to 7 minutes. Add the wine, increase the heat to high, and cook until reduced by half. Add the stock and the herbs, and bring to a boil, cook until reduced by 1/3. Reduce the heat to low and let the broth simmer. Drop the dumplings into the broth, cover, and simmer until they are puffed and cooked through, about 12 to 5 minutes. Combine ingredients in a small bowl. Combine the flour, baking powder, salt, black pepper, parsley, and thyme in a medium mixing bowl. Using your fingers, cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Add the milk, stirring just until the mixture is moistened. Gather the dough into a ball, knead it a few times, and cut into 12 equal pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26658,"South of the Border Chopped Salad 4 corn tortillas Vegetable oil Salt 2 limes, juiced 2 teaspoons Spice Mix, recipe follows 1/3 cup good olive oil 2 green onions, thinly sliced 1/2 head Romaine lettuce, shredded 1 can (15 ounce) garbanzo beans, drained and rinsed 1 cup ripe cherry tomatoes, halved 1 ripe avocado, diced 4 ounces queso fresco or feta, crumbled 1/2 cup cilantro leaves, chopped 2 teaspoons kosher salt 2 teaspoons ground cl powder 1 teaspoon brown sugar 1 teaspoon ground cumin 1 teaspoon granulated garlic Instructions: To make the salad, preheat an oven to 350 degrees F. Brush each tortilla with vegetable oil on both sides, then sprinkle with salt. Stack tortillas and cut into thin strips. Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes. Let cool. Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend. Stir in green onions. To assemble the salad, put lettuce in a large bowl. Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro. Add dressing and toss well. To make the spice mix, stir together salt and spices in a sealable plastic bag. Store up to 1 month. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 26659,"Raspberry and Strawberry Shortcake 12 ounces fresh raspberries or frozen raspberries 7 ounces self-raising flour 1-ounce ground almonds 1/4 teaspoon salt 2 teaspoons cinnamon 4 tablespoons/2 ounces butter 3 ounces caster (superfine) sugar 1 egg, beaten 1/4 pint (1/2 cup) milk 2 tablespoons raspberry jam 1-ounce icing (confectioners') sugar 1/4 pint (1/2 cup) double cream Instructions: Thaw the frozen raspberries, if using. Preheat the oven to 450 degrees F. Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter, mix in the sugar. Add the beaten egg and milk to make a scone-like dough. Divide the dough in 2 and gently shape each half to fit into greased 8-inch sandwich tins. Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and cool on a wire rack. When cold spread one of the layers with raspberry jam, then generously with the double cream and raspberries. Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. Best eaten when fresh. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26660,"Grilled Tenderloin Churrasco with 3-Herb Chimichurri 2 pounds beef tenderloin 1/8 cup fresh thyme leaves 1 teaspoon sea salt 5 cloves garlic, smashed and chopped 1/2 teaspoon black pepper 4 cups veggie stock 1/8 cup fresh tarragon leaves 1/8 cup fresh oregano leaves 1/8 cup fresh sage leaves 1/8 cup olive oil 1/8 cup lemon juice 4 cloves roasted garlic 1/2 teaspoon sea salt Instructions: For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper. Let marinate in the refrigerator for 1 hour. Preheat the grill (gas or charcoal is fine) to 500 degrees F. Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side. Stick in a Dutch oven and add the veggie stock. Let simmer for 15 minutes. For the chimichurri sauce: Add the tarragon, oregano, sage, olive oil, lemon juice, roasted garlic, and sea salt into a blender and blend until completely mixed. Spoon sauce over the tenderloin and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 26661,"Salted Chocolate Milk 1/2 cup sugar 1/3 cup unsweetened cocoa powder 1/2 teaspoon vanilla extract 6 cups cold milk Kosher salt Instructions: Make the chocolate syrup: Combine the sugar and 1/3 cup water in a small saucepan. Bring to a simmer over medium heat, then whisk in the cocoa powder until smooth. Remove from the heat and stir in the vanilla. Let cool completely. Spoon about 2 1/2 tablespoons of the chocolate syrup into each glass. Add 1 1/2 cups milk and a generous pinch of salt. Stir until the syrup and salt dissolve. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 26662,"Chipotle Shrimp and Arugula Salad 1/4 cup extra-virgin olive oil 1 tablespoon white balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 cups (about 3 ounces) baby arugula or 1 small head butter lettuce, coarsely torn 6 large radishes, very thinly sliced 1/4 cup roasted salted pumpkin seeds 1 teaspoon arrowroot 1 tablespoons apple cider vinegar 1/4 cup apricot jam 1 canned chipotle cl in adobo sauce, chopped 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 pound medium-large shrimp, shelled and deveined Instructions: For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter. For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle cl, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 26663,"Spiced and Super-Juicy Roast Turkey 10 pints 11 fluid ounces (6 liters) water 4 1/4-ounces (125 grams) table salt 3 tablespoons black peppercorns 1 cinnamon stick 1 tablespoon caraway seeds 4 cloves 2 tablespoons allspice berries 4 star anise 2 tablespoons white mustard seeds 7 ounces (200 grams) caster sugar 2 onions, quartered 1 (3-inch) piece ginger, cut into 6 slices 4 tablespoons maple syrup 4 tablespoons clear honey 1 orange, quartered Handful fresh parsley leaves, optional (only if you've got some parsley hanging around) 1 (9 to 11 1/4-pound) (4 to 5-kg) turkey 2 3/4 ounces (75 grams) butter 3 tablespoons maple syrup Instructions: For the turkey: Place the water into your largest cooking pot or bucket/plastic bin and add all the turkey ingredients, stirring to dissolve the salt, sugar, syrup and honey. (Squeeze the juice of the orange quarters into the brine before you chuck in the pieces.) Untie and remove any string or trussing attached to the turkey, shake it free and add it to the liquid. Add more water if the turkey is not completely submerged. Keep the mixture in a cold place, even outside overnight or for up 1 or 2 days before you cook it, remembering to take it out of its liquid (and wiping it dry with kitchen-towel) a good 40 or 50 minutes before it has to go into the oven. Turkeys - indeed this is the case for all meat - should be at room temperature before being put in the preheated oven. If you're at all concerned - the cold water in the brine will really chill this bird - then just cook the turkey for longer than its actual weight requires. For the basting glaze: Place the butter and syrup into a saucepan and cook over a low heat, while stirring, until the ingredients have melted and combined. Brush the turkey with the glaze before roasting, and baste periodically throughout the roasting time. Preheat the oven to 425 degrees F. Cook the turkey for 30 minutes at this relatively high temperature, then turn the oven down to 350 degrees F and continue cooking, turning the oven back up to 425 degrees F for the final15 minutes or so if you want to give a browning boost to the skin. For a 9 to 11-pound turkey, allow 2 1/2 to 3-hours in total. But remember that ovens vary enormously, so just check by piercing the flesh between leg and body with a small sharp knife: when the juices run clear, the turkey is cooked. Just as it's crucial to let the turkey come to room temperature before it goes in to the oven, so it's important to let it stand out of the oven for a good 20 minutes before you actually carve it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26664,"Bake-Sale Thumbprints 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 3/4 cup unsalted butter, (1 1/2 sticks), softened 2/3 cup sugar, plus more for rolling 1 large egg 1/2 vanilla bean, seeds scraped from pod or 1/8 teaspoon vanilla bean paste, or 1 teaspoon pure vanilla extract 1/3 cup raspberry, cherry, or strawberry jam Instructions: Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats. Whisk the flour, baking powder, and salt together in a bowl. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients, in 2 additions, mixing just until incorporated. Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2 inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each print with about 3/4 teaspoon of jam. Bake cookies until the edges are golden, about 15 minutes. (Rotate the pans, from top to bottom, about halfway through baking for even color.) Cool cookies on the baking sheets. Serve. Store cookies in a tightly sealed container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26665,"Jack's Old South Competition Vinegar Sauce 2 cups cider vinegar 3 tablespoons ketchup 2 tablespoons paprika 2 tablespoons brown sugar 4 teaspoons kosher salt 1 tablespoon hot sauce 1 to 2 teaspoons cayenne 1 to 2 teaspoons ground black pepper Instructions: Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months. ","[Riesling, Zinfandel, Tempranillo, Malbec]" 26666,"Cream Cheese Crust 1 1/4 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces 2 ounces cold cream cheese, cut into pieces 1 teaspoon apple cider vinegar Instructions: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 26667,"Mini Carrot Cakes with Cream Cheese Glaze Pan release spray, for greasing 1/2 cup pecan halves 1 1/2 cups whole wheat pastry flour 1 1/2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon baking soda 1/2 teaspoon fine salt 1/2 cup light brown sugar 1/2 cup 2-percent Greek yogurt 1/3 cup vegetable oil 1 teaspoon pure vanilla extract 1 teaspoon finely grated lemon zest 3 large eggs 3 cups shredded carrot (about 3/4 pound) 1/2 cup plus 2 tablespoons confectioners' sugar 2 tablespoons 1/3 less fat cream cheese (neufchatel cheese), at room temperature 1 teaspoon lemon juice 1/4 teaspoon pure vanilla extract Pinch fine salt Pecan halves, golden raisins and/or ground cinnamon, for garnish, optional Instructions: For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray. Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground. Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.) Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely. For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26668,"ROASTED SHOULDER OF LAMB 4 pound lamb shoulder Garlic cloves, sliced Rosemary sprigs Sea salt Olive oil 1 tablespoon flour 1/2 bottle red wine or vegetable stock Instructions: Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick. ","[Syrah, Malbec, Tempranillo, Barolo]" 26669,"Grilled Ratatouille 2 zucchini, cut into quarters lengthwise 2 yellow squash, cut into quarters lengthwise 2 Japanese eggplant, halved lengthwise 2 red bell peppers, stemmed, seeded and quartered 2 yellow bell peppers, stemmed, seeded and quartered 2 red onions, quartered 1 pint cherry tomatoes 1/2 cup olive oil, plus 2 tablespoons Salt and freshly ground pepper 4 cloves garlic, finely chopped 2 tablespoons finely chopped fresh oregano leaves 1/4 cup finely chopped flat-leaf parsley leaves Instructions: Preheat grill to medium-high.
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26670,"Chocolate \Sundae\ Ice Pops 1 cup low-fat milk 1 cup low-fat evaporated milk 1 avocado, halved, pitted and peeled 1 ripe banana, peeled 3 tablespoons honey 1/4 cup cocoa powder 1 teaspoon vanilla extract Up to 4 tablespoons chocolate syrup Instructions: To a blender add half the milk, half the evaporated milk, the avocado, banana, honey, cocoa and vanilla. Blend until well combined and smooth, about 30 seconds. Add the remaining milk and evaporated milk and blend for 10 seconds until well incorporated. Drizzle each popsicle mold with 1 teaspoon of chocolate syrup. Divide the milk mixture among the molds, filling each up 1/4-inch from the top. Cover the molds with the lid (insert ice-pop sticks if needed) and freeze overnight. To unmold, dip the mold into warm water for 30 seconds to loosen the ice pops. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26671,"Old-Fashioned Chicken Stew One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken) Kosher salt and freshly ground black pepper Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish
Instructions: Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside. Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes. Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26672,"Galette Dough 3 tablespoons plain yogurt 1/3 cup ice water 1 cup all purpose flour 1/4 cup yellow cornmeal 1 teaspoons sugar 1/2 teaspoon salt 7 tablespoons unsalted butter Instructions: Tips before getting started: The ice water must have ice in it. The butter must be cut into small pieces. To make the dough: Stir the yogurt and the ice water (strained of ice) together in a small bowl and set aside. Put the flour, cornmeal, sugar and salt in a large bowl, tossing them once or twice. Work the butter into the flour mixture aiming for pieces that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky. Sprinkle the yogurt/water mixture over the dough, one tablespoon at a time. With your hands, gather the curds of dough together. The dough will be soft. Do not overwork the dough. Divide the dough in half and shape into a disk. Wrap in plastic and refrigerate at least two hours or freeze up to one month. To bake: Preheat oven to 400. Line a baking sheet with parchment. Put dough on a lightly floured work surface and roll in into an 8 - inch circle about 1/8th inch thick. If it's sticky, throw a little extra flour on it, your hands and the rolling pin. Transfer dough to baking sheet. Top with any combination of sweet or savory ingredients. Leave a 2-3 inch border un-topped. Fold uncovered border of dough up over the filling, allowing the dough to pleat as you work your way around the galette. The dough will \pleat\ and fall naturally. Let it. If you're preparing a sweet or dessert galette, brush the crust with an egg wash and sprinkle with sugar just before baking. Bake 35 to 40 minutes or until pastry is golden and fruits are bubbly. Transfer baking sheet to a cooling rack and let stand ten minutes or so. Slide galette on to a serving dish. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26673,"Pickled Jalapenos 1 lb jalapeno peppers 2 c. white vinegar (5-percent acidity) 2 c. filtered water 2 Tbsp pickling salt (4 Tbsp kosher salt) 2 cloves garlic (optional) 1 Tbsp whole black peppercorns (optional) 1 Tbsp honey or sugar (optional) Instructions: Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Prepare the brine: Add vinegar, water, salt and garlic and peppercorns or honey (if using) to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer. Prepare the jalapenos: Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jalapenos in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26674,"Christina's Drunken-Pig Home-Fries 4 large pork sausage links (1 pound) 2 slices bacon 1 (12-ounce) beer 3 medium-size red potatoes, cut into 1/4-inch dice 1 medium onion, diced Salt and freshly ground black pepper 2 tablespoons barbecue sauce 2 tablespoons chopped parsley leaves Instructions: Put the sausage and bacon in a large cast iron skillet over medium heat. Cook, turning to brown evenly, until bacon is crisp, about 5 minutes. Remove bacon from pan and set it aside. Add a 1/4 cup of the beer to the skillet and continue cooking the sausage until cooked through, about 10 minutes more. Remove the sausage from the pan and set aside. Add the potatoes and onion to the skillet, along with another 1/4 cup beer. Cook, stirring and adding more beer as needed, until potatoes are tender, about 20 minutes. Season with salt and pepper, to taste. Cut the sausages into 1/4-inch-thick rounds and stir into the potato mixture along with the barbecue sauce. Transfer to a serving dish and crumble the bacon over the top. Sprinkle with parsley and serve. ","[Chardonnay, Riesling, Zinfandel, Tempranillo]" 26675,"Tarte Tatin 6 firm apples such as Granny Smith, Pink Lady or Honeycrisp 4 tablespoons (1/2 stick) salted butter, softened
1 cup sugar
Pinch of kosher salt
Caviar from 1 vanilla bean
Juice of 1/2 lemon
1 sheet puff pastry, chilled Whipped cream, for serving Instructions: Preheat the oven to 425 degrees F. Peel and core the apples, then cut them into quarters. Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet. Mix the sugar, salt and vanilla together to evenly distribute the caviar. Sprinkle the sugar mixture evenly over the butter. Squeeze over the lemon juice. Place the apple quarters cut-side up on top. Remember, the bottom will become the top so make it look pretty. Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken. The apples will release their juices during this process, so it could take 10 to 15 minutes. If the juices start getting too dark, lower the heat a little. While the apples are cooking, take the puff pastry out of the fridge. Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet. Keep chilled. When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides. Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes. Let rest 10 to 15 minutes. Carefully turn the tarte tatin out onto a serving plate. Serve with whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26676,"Cranberry-Walnut Jelly Roll 1 pound cranberries (fresh or frozen) 2 cups granulated sugar 1 cup fresh orange juice 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 cinnamon stick 1 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon cream of tartar 3 large eggs 1 cup granulated sugar Finely grated zest of 1 lemon Unsalted butter, softened, for the baking sheet 1/2 cup walnuts, roughly chopped Confectioners' sugar, for dusting (optional) Whipped cream, for serving Instructions: Cook the cranberries: Combine the cranberries, sugar and orange juice in a large saucepan. Bring to a boil, then reduce the heat to medium low; stir in the allspice, nutmeg and cinnamon stick and simmer 5 to 7 minutes. Make the filling: Strain the cranberry mixture; set the berries aside. Return the liquid to the saucepan, bring to a simmer over medium-low heat and cook until syrupy, about 8 minutes. Discard the cinnamon stick, then puree half of the cranberries in a blender; transfer to a bowl. Stir in the rest of the cranberries and the reduced syrup. Spread the mixture in a large baking dish so it cools more quickly. Refrigerate until completely cooled, about 20 minutes. Make the batter: Preheat the oven to 375 degrees F. Sift the flour, baking powder and cream of tartar into a bowl. Combine the eggs, granulated sugar, lemon zest and 1/3 cup water in a stand mixer fitted with a whisk attachment. Beat on high speed until light and airy, 3 to 5 minutes. Gently fold the egg mixture into the flour mixture with a rubber spatula. Do not overmix: The batter will lose some volume, but small bubbles should remain. Bake the cake: Butter a 10-by-15-inch jelly roll pan, line with parchment paper and butter the parchment. Add the batter. Slowly tilt the pan back and forth to evenly distribute the batter. Bake until the cake is golden brown, 12 to 15 minutes. Unmold the cake: While the cake is still warm, place a slightly damp kitchen towel on top; lay a cutting board over the towel. Hold the cutting board and baking sheet together and flip over. Lift off the pan, then peel off the parchment. Let the cake cool slightly, 3 to 5 minutes. Add the filling: Dollop the cooled filling over the cake and spread gently, leaving a 1-inch border on all sides. (Be careful not to tear the cake.) Sprinkle with the walnuts. Roll the cake: Position the cake with a shorter end facing you. Use the towel to tip the edge of the cake forward and gently roll it over, using the towel to guide it. Once you make one full roll, pull the towel away and gently squeeze the cake to make the roll compact. Continue rolling the cake, using the towel to guide it and gently squeezing as you go. Position the cake roll seam-side down and refrigerate at least 1 hour or overnight. Transfer to a platter and dust with confectioners' sugar. Slice and serve with whipped cream. Chill the cake seam-side down to prevent it from unrolling. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling wine]" 26677,"Syrup of Figs for Constipation Juice of 1 lemon 2/3 ounce dried senna pods 1/2 cup boiling water 1/2 cup sugar 8 fresh figs, quartered Instructions: Place the senna pods in a glass bowl and pour over the boiling water. Let steep for about 30 minutes, and then strain through a sieve or a piece of muslin into a blender. Add the sugar and figs to the senna infusion and whizz until smooth. Pour into a saucepan and heat slowly to reduce, stirring occasionally, about 25 minutes. You want to end up with a thick, glossy sugar-like syrup. Add the lemon juice and stir well, and then remove from the heat and pour into a sterilized 150-milliliter bottle. Shake well before use. Take 2 teaspoons before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain. The syrup can be stored in the refrigerator for 3 to 4 weeks. ","[Riesling, Moscato, Vin Santo]" 26678,"Venetian Curried Clams 48 Littleneck clams, cleaned and scrubbed 4 large onions, peeled, halved and thinly sliced 1/4 cup curry powder 4 tablespoons unsalted butter 2 jalapeno peppers, seeded and chopped 1 red bell pepper, seeded and chopped 1 teaspoon dried red pepper flakes 1 cup dry white wine 1 cup water 3 cups chopped canned tomatoes in heavy puree 1/2 cup heavy cream 4 large or 8 small crostini 6 scallions, cut into julienne Instructions: Preheat oven to 500 degrees. Heat a large oven-proof skillet over high heat. Add the clams, onions, curry powder, and butter. Toss until the onions start to brown. Top the clams with all the remaining ingredients except the heavy cream, scallions and crostini. Bring to a boil, transfer to the oven and roast for 9 minutes, turn the clams and roast for about 9 to 10 minutes longer, until they pop open. Layer crostini on platter.Transfer the clams and most of the solids on bread. On the stovetop, over a medium high flame, add the cream to the liquid left in the skillet. Stir constantly until the cream is completely incorporated. Pour liquid over clams, top with scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26679,"Wheat Berry Salad with Grapes and Caramelized Onions 1 cup wheat berries 6 tablespoons olive oil (divided) 1 large yellow onion, halved and thinly sliced
2 cups green and red seedless California grapes, halved 1 cup baby arugula, washed and dried
1 garlic clove ? teaspoon kosher salt 3 tablespoons red wine vinegar ? teaspoon Aleppo pepper or pinch cayenne ? cup crumbled feta cheese Instructions: Cook the wheat berries in a pot of boiling, salted water until they are cooked but still quite crunchy, about 55 to 60 minutes. Drain and transfer to a large bowl. Meanwhile, heat 5 tablespoons of the oil in a large, heavy skillet over medium heat. Add the onions and cook, stirring frequently, until they are dark brown, about 25 to 30 minutes. Stir the onions into the drained wheat berries and cool slightly. Stir in the thyme, grapes and arugula. For the dressing: Using a chef's knife, mash and chop the garlic on a cutting board with the salt until it becomes a paste. Transfer to a bowl and add the vinegar, pepper and remaining tablespoon of oil. Blend well and pour over the salad. Mix well, sprinkle with feta and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26680,"Shark Attack 2 cups ice cubes 1/4 cup lemon slices 1/4 cup pineapple chunks 1/4 cup tequila 1/4 cup Triple Sec 1/2 cup orange juice 1/4 cup pineapple juice 1/4 cup high alcohol content rum (recommended: Bacardi 151) Splash grenadine 1/4 cup maraschino cherries, plus more for garnish Instructions: In a pitcher, add all the ingredients and stir to combine. Garnish with maraschino cherries, if using. Pour into rocks glasses, garnish with maraschino cherries and serve. ","[Rum, Tequila, Cacha?a]" 26681,"Zephyr Sangria 5 ounces pinot noir 7 ounces red vermouth 2 1/2 ounces cognac 1 1/4 ounces orange cura?ao 5 ounces fresh orange juice 1 ounce lemonade 1 ounce ginger beer Orange slices and grapes, for garnish Instructions: Combine the pinot noir, vermouth, cognac, cura?ao, orange juice, lemonade and ginger beer in a large pitcher. Let sit at least 2 hours or overnight. Add ice to the pitcher. Garnish each drink with orange slices and grapes. ","[Pinot Noir, Cognac, Orange 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: Herbed Goat Cheese and Pear Tartlets 1/4 cup chopped fresh rosemary 1/4 cup chopped fresh thyme 1/4 cup chopped fresh sage 1/4 cup" 26682,"Smothered Pork Chops 2 teaspoons seasoning salt 1 teaspoon cracked black pepper 1 teaspoon smoked paprika 1/2 teaspoon granulated garlic 1/2 teaspoon onion powder 2 (1-inch thick) pork chops 1/2 cup self-rising flour 3 to 4 tablespoons grapeseed oil 1 tablespoon freshly chopped thyme leaves 1 Vidalia onion, sliced 2 tablespoons minced garlic 2 cups beef stock 1 cup chicken stock Instructions: Preheat oven to 350 degrees F. In a small bowl mix together the seasoning salt, pepper, paprika, garlic powder and onion powder. Season each pork chop liberally with the spice mixture. Add the flour to a small bowl and stir in the remaining spice mixture. Dredge the chops in the flour, shaking off the excess. In a large cast iron skillet over medium-high heat, add the oil. Sear each chop for 2 to 3 minutes, then flip and sear the other side for an additional 2 minutes. Remove from the skillet to a plate and set aside. Add the thyme, onion, garlic and 1 to 2 tablespoons of the seasoned flour and cook until slightly caramelized, about 2 to 3 minutes. Stir in the stocks and with a wooden spoon scrape up any bits from the bottom of the skillet. Add the chops back to the pan and cover. Put in the oven and bake until tender and the sauce has thickened, about 18 to 20 minutes. Remove the chops and sauce to a platter and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 26683,"Smoky Margarita Kosher salt, to rim glasses 4 ounces mezcal
1 ounce agave syrup 1 lime, juiced, plus one cut into wedges, for garnish
Smoked salt, for garnish
Instructions: Add kosher salt to a shallow dish and rim 2 rocks glasses. Fill the glasses with ice. Add the mezcal, agave and lime juice to a cocktail shaker filled with ice and shake hard. Divide the mixture between the glasses. Add a lime wedge and a sprinkle of smoked salt to each and serve. ","[Tequila, Mezcal, Cava]" 26684,"Pasta Primavera 3 carrots, peeled and cut into thin strips 2 medium zucchini or 1 large zucchini, cut into thin strips 2 yellow squash, cut into thin strips 1 onion, thinly sliced 1 yellow bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips 1/4 cup olive oil Kosher salt and freshly ground black pepper 1 tablespoon dried Italian herbs or herbes de Provence 1 pound farfalle (bowtie pasta) 15 cherry tomatoes, halved 1/2 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26685,"Roasted Chicken with Bourbon Pear Butter Glaze 4 cups unsweetened pear sauce (like applesauce, but pear) 1 1/2 cups sugar 1/2 cup bourbon 1 teaspoon ground cardamom Juice of 2 lemons (save the rinds for the chickens) Two 3- to 4-pound chickens Salt and freshly ground black pepper 4 sprigs fresh rosemary 1 bulb fennel, quartered, fronds reserved for garnish 1 bulb fennel, shaved on a mandolin (or sliced very thinly), fronds reserved for garnish Juice of 1 lemon Olive oil, for drizzling Salt and freshly ground black pepper Instructions: For the pear butter glaze: Combine the pear sauce, sugar, bourbon, cardamom and lemon juice in a saucepan and cook, stirring constantly, until it reduces by half, 25 to 30 minutes. Reserve 1/2 cup of the glaze to slather on the chickens as they cook, and the rest for serving. For the roasted chicken: Preheat the oven to 425 degrees F. Pat the chickens dry and sprinkle liberally all over with salt and pepper. Divide the rosemary, lemon rinds and fennel between the cavities of both chickens. Tie the legs with butcher's twine and tuck the wings under the chickens. Place the chickens in a roasting pan and roast for 45 minutes. Remove the pan from the oven and slather the chickens generously with the reserved pear butter glaze. Roast until the juices run clear when pricked, 15 to 20 more minutes. Let rest for 5 minutes to allow for carryover cooking. For the fennel salad: Meanwhile, toss the shaved fennel with the lemon juice, a drizzle of olive oil and salt and pepper to taste and place on a platter. Slather the chickens generously with more of the pear butter glaze and put the chickens on top of the shaved fennel salad. Garnish with fennel fronds. Serve with the remaining glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26686,"Asparagus and Smoked Salmon Bundles 1 bunch asparagus, ends trimmed (about 20 spears) 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves Pinch kosher salt Pinch freshly ground black pepper 4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear) Instructions: Preheat the oven to 400 degrees F. Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool. Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26687,"Pad Thai Chicken Burger 3/4 cup coconut milk 1 tablespoon tamarind 3 tablespoons sugar 2 tablespoons peanut butter 2 teaspoons fish sauce 1 tablespoon red curry paste 1 1/2 pounds ground chicken 1 tablespoon fish sauce 3 cloves garlic, chopped 2 shallots, diced 3 teaspoons tamarind 2 tablespoons chopped garlic chives 2 teaspoons salt 6 sesame seed buns Chinese or napa cabbage Bean Sprouts Instructions: Heat outdoor grill to medium-high or indoor grill to 325 degrees F. Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended. Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 26688,"Red Pepper Black-Eyed Pea Gravy 1 tablespoon vegetable oil 1/2 cup shallots (approximately 4 shallots), finely chopped 3 tablespoons red wine 3/4 teaspoon Hungarian hot paprika 3/4 teaspoon Creole seasoning 2 tablespoons clam juice 1/2 cup chicken stock 1 (15-ounce) can black-eyed peas, rinsed and drained 2 bay leaves 2 large red bell peppers, roasted, skin removed Chopped parsley, for garnish Instructions: In a saute pan, heat oil over medium heat. Add shallots and saute for 3 to 4 minutes until soft. Add red wine, paprika, and Creole seasoning. Cook a few minutes until wine has evaporated. Add the clam juice and 1/4 cup chicken stock, black-eyed peas and bay leaves. Bring to a boil and simmer. In a food processor, blend roasted peppers and remaining 1/4 cup chicken stock. Add the peppers; cook 5 minutes longer stirring occasionally. Remove bay leaves, adjust seasoning to taste. Garnish with chopped parsley. Serve warm. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 26689,"Rebhun Mit Ananas 1 (3 pound) chicken Salt, black pepper 1 teaspoon rosemary 5 tablespoons Slivowitz Pinch cinnamon Pinch mace 2 cups pineapple 1/2 cup pineapple juice 1/2 orange, zest grated 2 teaspoons juniper berries, crushed 2 teaspoons vinegar 1 tablespoon honey 2 teaspoons arrowroot 1/2 cup chicken stock Instructions: Preheat oven to 350 degrees. Wash and thoroughly dry chicken. Cut wings off. Season inside of chicken with salt, pepper and rosemary. Sprinkle pineapple with cinnamon and mace, and then add 1 tablespoon Slivovitz. Allow to marinate a few minutes. Spoon pineapple inside chicken and pack tightly. Spoon a little juice into cavity. Tie chicken, passing the string around the legs and behind the parson's nose and then tie legs down tight onto the parson's nose. Place chicken into a small baking dish, standing in a pan of water. Add the pineapple juice to the juices remaining from the marinated pineapple, together with the orange zest and remaining 4 tablespoons of Slivovitz. Season with salt and pepper and add the juniper berries, vinegar and honey. Place the mixture into a saucepan, bring to a boil and then lower the heat and simmer 2 minutes. Paint the chicken with some of the basting mixture and then pour a little more of the mixture over the chicken. Plate into the oven for 1 hour, 10 minutes. Turn the bird over 20 minutes before the end of cooking. Baste chicken from time to time. Remove chicken to a dish and keep warm. Place the remaining basting sauce into the pan juices. Heat slowly and strain through a sieve and add any remaining pieces of pineapple. Add the chicken stock and then thicken with arrowroot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26690,"Southwestern Broccoli Dippers Kosher salt 2 heads broccoli, cut into florets
5 tablespoons butter
2 green onions, sliced
3 tablespoons all-purpose flour
3 cups milk
2 cups grated pepper jack cheese
4 ounces cream cheese, softened
1 teaspoon chili powder
1/2 teaspoon ground cumin
Freshly ground black pepper Instructions: Bring a large pot of water to a boil and season with salt. Prepare a large bowl of ice water. Blanch the broccoli by throwing the florets into the boiling water for 30 seconds. With a slotted spoon, remove the florets to the ice water. When cool, drain and set aside. Keep cool in the fridge. To make the sauce, melt the butter in a pot over medium heat. Add the green onions and cook for 2 minutes. Sprinkle in the flour, whisk to combine and cook until thickened, about 1 minute. Pour in the milk and heat until thickened, 4 to 5 minutes. Add the grated cheese, cream cheese, chili powder, cumin, 1/2 teaspoon salt and pepper to taste. Stir to melt. Taste and adjust the seasonings. Serve hot as a dipping sauce with the cold broccoli. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26691,"Round 2 Recipe: Cajun Dirty Rice 2 tablespoons canola oil 1/2 teaspoon crushed red pepper flakes 3 cups cooked leftover white rice, from Blackened Catfish with Trinity of Sauteed Vegetables 1 leftover Blackened Catfish fillet, flaked with a fork, from Blackened Catfish with Trinity of Sauteed Vegetables, recipe follows 1 cup leftover Trinity Sauteed Vegetables from Blackened Catfish with Trinity of Sauteed Vegetables, recipe follows 1 teaspoon Cajun seasoning 1 (15-ounce) can red kidney beans, drained and rinsed Salt and freshly ground black pepper, optional 3 cups conventional white rice 1/4 cup canola oil, divided 3 stalks celery, diced 1 medium green bell pepper 1 medium yellow onion, diced 1 teaspoon freshly chopped garlic Salt and fresh ground black pepper 1/4 teaspoon cayenne pepper 2 teaspoons lemon juice 2 tablespoons freshly chopped parsley leaves 5 catfish fillets, about 1 1/4 pounds 2 tablespoons Cajun seasoning Instructions: Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the red pepper flakes, and let it infuse in the oil for 15 to 20 seconds. Add the leftover white rice, flaked catfish fillet, sauteed vegetables, Cajun seasoning, and the kidney beans. Stir to combine and cook until the mixture is heated through, about 3 minutes. Taste and season with salt and pepper, if desired. Transfer to a serving platter and serve. In a large pot, bring 5 1/4 cups of water to a boil over medium heat. Add the rice, turn the heat down to low and simmer until rice has absorbed all the water and is light and fluffy, about 15 to 20 minutes. Reserve 3 cups of cooked rice for round 2 recipe: Cajun Dirty Rice. Transfer the rice to a serving bowl and set aside. In a large skillet over medium-high heat, add 2 tablespoons of canola oil. Add the celery, green pepper, onion, garlic, and season with salt, pepper and cayenne pepper. Saute until slightly tender about 5 minutes. Add the fresh lemon juice and chopped parsley and cook for another minute. Reserve 1 cup of the sauteed vegetables for round 2 recipe: Cajun Dirty Rice. Transfer the vegetables to a serving bowl and set aside. While the vegetables are sauteing, heat a cast iron skillet or griddle over high heat. Brush the catfish with the remaining canola oil and then sprinkle both sides with Cajun seasoning. Place the catfish onto into the hot pan and cook, about 2 to 3 minutes on each side. Arrange the catfish on a serving platter and serve with rice and sauteed vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 26692,"French Onion Soup Bread Pudding 1 stick (8 tablespoons) unsalted butter, plus more for greasing One 24-inch baguette 2 large yellow onions, thinly sliced (about 3 pounds), 1 tablespoon fresh thyme leaves Kosher salt and freshly ground black pepper 1 cup dry white wine 1 beef bouillon cube, crumbled 1 cup heavy cream 1/4 cup chopped fresh chives 4 large eggs 6 cups grated Gruyere Instructions: Preheat the oven to 350 degrees F. Grease six 8-ounce ramekins with butter and set aside on a rimmed baking sheet. Cut six 1/2-inch thick slices from the baguette and place them on the baking sheet. Cut the remaining baguette into 1/2-inch cubes (you should have about 4 1/2 cups) and spread them out on the same baking sheet. Bake, tossing the cubes and flipping the slices halfway through, until lightly browned, about 15 minutes. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onions, thyme, 1 teaspoon salt and a generous amount of black pepper and cook, stirring occasionally, until the onions begin to soften, about 6 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are very soft and caramelized, 35 to 40 minutes. Add the wine, turn the heat to medium-high, bring to a boil and cook until the wine has evaporated, about 5 minutes. Add 2 cups water and the bouillon cube and stir until the cube dissolves. Bring the mixture to a boil and let cook until thickened slightly, about 5 minutes. Whisk together the heavy cream, chives, eggs and 1/2 teaspoon salt in a medium bowl. Add 1/2 cup bread cubes to each ramekin, sprinkle each with 1/4 cup Gruyere and top each with 1/4 cup bread cubes. Pour the egg mixture over the top. Divide the onion mixture among the ramekins. Top each ramekin with a slice of bread and 3/4 cup Gruyere. Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26693,"Banana Daiquiri 1 scoop crushed ice 1/2 banana 1/4 lime, juiced 1 teaspoon sugar 1 3/4 ounces white rum Instructions: Mix in a blender. Serve in a large cocktail glass or champagne flute.; ","[Cuba Libre, Mojito, White Zinfandel]" 26694,"Chai Latte 1 cup milk 4 to 5 whole cloves 5 green cardamom pods 3 brown cardamom pods 2 cinnamon sticks 1 tablespoon sugar 1 tablespoon black tea leaves 1 teaspoon ground ginger A pinch of ground cardamom A pinch of ground cinnamon Instructions: Pour the milk into a small pot, add the cloves, green and brown cardamom pods, cinnamon sticks, sugar, tea leaves and ginger, and bring to a simmer. Turn the heat to low and simmer for 10 minutes. Strain into a 2-cup measure and, using an electric milk frother or an espresso machine, steam the milk until it is thick and foamy. Pour into 2 large latte cups and spoon the foam on top. Sprinkle with ground cardamom and cinnamon and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 26695,"Cheyenne Burger 2 pounds ground chuck (80/20 percent) or ground turkey (90/10 percent) 2 tablespoons canola oil Kosher salt and freshly ground black pepper 1/4 cup BBQ Sauce, recipe follows 8 slices smoked sharp Cheddar 8 slices cooked bacon Shoestring onion rings, see recipe 4 burger buns, toasted, for serving Wooden skewers, for serving, if needed 2 tablespoons canola oil 1 medium Spanish onion, coarsely chopped 4 cloves garlic, coarsely chopped, sprinkled with salt and mashed with the side of a knife to make a paste 1 cup ketchup 1/3 cup water 2 tablespoons ancho chili powder 1 tablespoon paprika 1 heaping tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 chipotle cl in adobo, chopped (canned) 2 tablespoons dark brown sugar 1 tablespoon honey 1 tablespoon molasses Salt and freshly ground black pepper 1 quart peanut oil 2 cups buttermilk Kosher salt and freshly ground black pepper 2 cups all-purpose flour 1/4 teaspoon cayenne powder 2 large Vidalia onions, peeled, cut crosswise into 1/4 -inch thick slices and rings separated Instructions: Heat grill to high and add a cast iron pan on grill grates to preheat. Place a cast iron pan on the grill. Divide the meat into 4 equal portions (8-ounces each). Form each portion loosely into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush each burger with oil and season with salt and pepper on both sides. Place the burger in the cast iron pan, or directly on the grill, until slightly charred on both sides and cooked to desired doneness. Brush the burgers with the BBQ sauce and add 2 slices of cheese to each burger during the last minute of cooking. Close the lid to melt the cheese. Place the burgers onto the toasted buns. Top each with bacon, onion rings, and top bun. Skewer with wooden skewer, if needed. Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients, salt and pepper, to taste, and simmer for an additional 10 minutes until thickened, stirring occasionally. Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, if necessary. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week, in the refrigerator, stored in a tightly sealed container. Heat the oil in a large saucepan over medium heat until it reaches 360 degrees F on a deep-fry thermometer. Line a baking sheet with paper towels and set aside. While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and pepper. Divide the flour between 2 large baking dishes and season both dishes liberally with salt and pepper and cayenne. Working in batches, dredge some of the onion rings in 1 of the dishes of flour and tap off the excess. Dip the rings in the buttermilk and allow excess to drain off and then dredge the rings in the second dish of flour making sure to coat the rings evenly. Tap off excess and put into the hot oil. Fry the rings until golden brown and tender, turning once or twice, about 4 minutes. Remove with a slotted spoon and drain on the baking sheet lined with paper towels and season with more salt. Repeat with remaining onion rings. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 26696,"Herbed Veal Chops with Bacon and Shallots 4 loin or rib veal chops (each about 1/3 pound; each about 3/4-inch thick) 1 to 2 tablespoons butter 4 slices of bacon, chopped 3 tablespoons minced shallots Juice of 1 lime Water 1 cup loosely packed chopped fresh herbs such as tarragon, mint, basil and parsley or a combination of your choice Salt and freshly ground black pepper Instructions: Trim excess fat from the chops and season them lightly with pepper. Melt the 1 tablespoon of the butter in a 12 inch skillet. When melted add the bacon and saute for a few minutes or until somewhat crisp. If there is not enough fat in the skillet, then add more butter and heat up. Add the veal chops and saute them over high heat for 2 minutes a side, or just until browned. Lower the heat and continue to cook them uncovered and without liquid for another 5 to 7 minutes a side or until just cooked through. Remove the chops to a plate. Add the shallots to the skillet and saute until cooked through about 2 minutes. Add the lime juice, water and deglaze the pan. Add the herbs and season to taste with salt and pepper. Spoon the sauce over the chops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26697,"Grilled Rotisserie Turkey with Stuffing One 12- to 14-pound turkey, wing tips removed with kitchen shears 3 tablespoons brown sugar
1 tablespoon paprika
Kosher salt and freshly ground black pepper
Vegetable oil, for the turkey
6 tablespoons unsalted butter, melted
1 stick (8 tablespoons) unsalted butter 2 tablespoons fresh sage, minced
2 tablespoons fresh thyme, minced
3 stalks celery, diced
2 yellow onions, diced
Kosher salt and freshly ground black pepper
3 cups turkey or chicken broth
2 large eggs
1/2 cup fresh parsley leaves, chopped
16 cups cubed stale white bread
Instructions: For the turkey: Prepare a grill fitted with a rotisserie attachment according to the manufacturer's instructions for cooking over medium-high heat. Truss the turkey with butcher's twine so it is compact, then mount the turkey on the rotisserie spit. Push in the spit forks so they are very secure; tighten the screws well.
Mix together the sugar, paprika, 2 tablespoons salt and 1 tablespoon pepper in a small bowl until combined. Rub the turkey all over with oil and sprinkle with the seasoning. Place the spit on the rotisserie. If you are using a large kettle-style charcoal grill, position a 9-by-13-inch disposable aluminum pan under the turkey. If you are using a multi-burner gas grill, position a 9-by-13-inch disposable aluminum pan or a half-sheet pan under the turkey, depending on the clearance between the bird and the grill grates; if necessary, remove the grill grates and place the pan on the bars below. Cover the grill and cook until the skin starts to brown slightly, about 20 minutes. Uncover the grill, drizzle the turkey slowly with the melted butter as it turns, then cover the grill and continue to cook for another 40 minutes.
For the stuffing (see Cook's Note): Meanwhile, melt the butter in a large skillet over medium heat. Add the sage, thyme, celery, onions, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the vegetables are softened, about 5 minutes. Add the broth and bring to a simmer. Remove from the heat.
Beat the eggs with the parsley in a large bowl. Add the bread, then pour in the vegetable-broth mixture and toss to combine.
After the turkey has been roasting for 1 hour, uncover the grill and carefully spoon the stuffing into the pan under the turkey. Cover the grill and continue to cook until a thermometer inserted in the thickest part of the thigh registers 165 degrees F and the stuffing is golden on top and hot throughout, another 1 hour to 1 hour 15 minutes; remove the stuffing earlier if it starts to brown too quickly on the bottom. Remove the turkey from the spit and let rest for 30 minutes before carving. Keep the stuffing warm until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26698,"Asparagus Casserole Two bunches fresh asparagus 4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
Pinch salt
5 ounces Cheddar, grated
4 hard-boiled eggs 1/2 cup saltine cracker crumbs (about 10 crackers)
Instructions: Preheat the oven to 350 degrees F. Add the asparagus to a large pot of boiling water, keeping the bundles together with rubber bands or string. Cook for a couple of minutes; the asparagus should be bright green and still crunchy. List the bundles out of the water and slice off the tough ends of the asparagus. Drop the trimmed ends back in the boiling water and lower to a simmer. Run the asparagus tops under cold water to stop the cooking. Melt the butter in a medium saucepan. Whisk in the flour to make a roux. Cook for 1 minute, then whisk in the milk and 1 cup of the asparagus cooking liquid. Add the salt and continue cooking until the sauce thickens, about 5 minutes. Add the grated Cheddar and cook, stirring, until melted, about 1 minute. Arrange the asparagus in the bottom of a 9-by-12-by-2-inch baking dish, alternating the stem ends so each serving includes both heads and stems. Thinly slice the hard-boiled eggs and arrange them over the asparagus. Pour the cheese sauce over the eggs and asparagus and sprinkle with the cracker crumbs. Bake until lightly browned and bubbles appear around the edges, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26699,"Duckfat Potatoes 4 medium Yukon gold potatoes, peeled Kosher salt 2 cups duck fat, melted Maldon salt Instructions: Put the potatoes in a pot, cover with water, and liberally add kosher salt. Bring to a boil and then reduce the heat to simmer gently until the potatoes can be easily pierced with a fork. Drain thoroughly and let cool. Split the potatoes with a fork. In a skillet, bring the duck fat to the smoking point and add the potatoes. Do not move the potatoes until a golden crust has formed. Gently turn the potatoes to crisp them on all sides. Transfer to a plate and season with the Maldon salt. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Gris, Riesling, 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: Sweet Potato and Black Bean Tacos

Ingredients: ? 2 large sweet potatoes, peeled and diced ? 1 can black beans," 26700,"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 Serving suggestions: sour cream, salsa and chopped onions Instructions: For the Pickled Jalapenos: Bring all ingredients to a boil. Reduce heat and let simmer for 15 minutes. For the Nachos: In an ovenproof dish, layer chips, cheese, tomatoes, and 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]" 26701,"Winter Squash Soup 2 tablespoons unsalted butter 1 tablespoon good olive oil 2 cups chopped yellow onions (2 onions) 1 (15 - ounce) can pumpkin puree (not pumpkin pie filling) 1 1/2 pounds butternut squash, peeled and cut in chunks 3 cups homemade chicken stock or canned broth 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 cup half - and - half Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional) Instructions: Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired. Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 26702,"Watermelon Jalapeno Lemonade 2 1/2 cups lemon juice
1 1/2 cups sugar
1 jalapeno, seeded, deveined and chopped
1/2 seedless watermelon, chopped
16 fresh mint leaves, optional
Ice Lemon slices, for serving Instructions: In batches, combine 12 cups water, the lemon juice, sugar, jalapeno, watermelon and mint, if using, in a blender. Blend to a puree. Allow the puree to steep for 10 minutes before straining it through a fine mesh sieve. Chill well. Serve chilled, with ice and a lemon slice floating at the top. ","[Verdicto, Sauvignon Blanc, 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: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped fresh herbs" 26703,"Chili Suizas Bake 3 large poblano peppers 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 pounds ground chicken 1 onion, chopped 1 jalapeno, seeded and finely chopped 4 cloves garlic, finely chopped 12 large or 16 medium to small tomatillos, peeled, rinsed and halved 1/4 cup cilantro, a handful 2 cups chicken stock 2 teaspoons honey Salt and pepper 1 lime, juiced 1/2 cup creme fraiche 3 cups lightly crushed tortilla chips --whole-grain tortilla chips, such as flax seed tortillas add a wonderful texture and flavor 1 cup shredded Swiss cheese, about 1/3 pound 1 cup shredded Monterey Jack cheese, about 1/3 pound Instructions: Heat the broiler to high. Place the poblanos under hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Place the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to cool enough to handle. While peppers char, heat extra-virgin olive oil in a high sided skillet over medium-high heat. Add chicken and lightly brown, 3 to 4 minutes. Stir in onions, jalapeno and garlic and cook to soften onions about 5 minutes. While onions cook, place tomatillos and cilantro in the food processor and process until smooth. Pour the tomatillos into the chicken mixture and stir to combine. Stir in chicken stock and honey, season with salt and pepper and simmer chili 10 minutes. When poblano peppers are cool enough to handle, remove seeds and chop, stir into chili. Remove chili pan from heat and stir in lime juice. Add dollops of creme fraiche on top of the chili, placing spoonfuls evenly across the pan. Cover the pan with a layer of crushed chips and top with Swiss and Monterey Jack cheeses. Place under broiler until brown and bubbly. Serve from hot skillet, spooning out chili into shallow dinner bowls. TOUCHDOWN! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26704,"Cucumber and Tomato Salad 1/2 English or seedless cucumber, diced 2 vine-ripe tomatoes, diced Handful flat-leaf parsley, chopped 1/2 medium red onion, chopped 2 tablespoons red wine vinegar, a couple of splashes 3 tablespoons extra-virgin olive oil, eyeball it Salt and pepper Instructions: Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 26705,"Chopped Hearts of Romaine with Salsa Verde 3 hearts of romaine, chopped into bite-size pieces Salsa Verde, recipe follows 1/4 cup toasted pine nuts Shaved Parmesan 3/4 cup extra-virgin olive oil 1/3 cup fresh parsley leaves, roughly chopped 1 tablespoon capers, drained 2 oil-packed anchovies, chopped 1 clove garlic, peeled Juice of 1/2 a lemon Instructions: Toss the romaine with enough Salsa Verde to coat. Top with the pine nuts and shaved Parmesan. Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26706,"Panfried Trout Four 12-ounce whole trout, boned and pan ready 4 sprigs fresh sage
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup stone mill ground cornmeal or all-purpose flour 1/3 cup rendered bacon fat 1 lemon cut into 8 wedges Instructions: Rinse the trout and pat very dry. Place a sprig of sage in the cavity of each fish and season the inside with salt and pepper. Close the cavity by threading a wooden skewer through the flaps. Season the outside of the fish with salt and pepper and dredge in the cornmeal. (If dredging in flour, pat off the excess.)
Heat two large skillets over medium high heat and divide the bacon fat between them. When the fat shimmers add the fish and fry until crisp and golden brown, about 4 minutes. Carefully flip the fish with a large flat spatula. Continue to cook the fish on the other side until just cooked though and golden, about 4 minutes. Transfer the fish to a platter and serve immediately with the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 26707,"Cocoa Krispiesandtrade;-Crusted Meatloaf with Asparagus Salad 1/2 pound ground pork 1/2 cup panko bread crumbs 1/4 cup chopped green onions 1 egg 1 tablespoon honey mustard 3/4 teaspoon garlic powder Pinch salt 1/2 cup KELLOGG'S? COCOA KRISPIES? cereal, finely ground Olive oil, for baking sheet 2 tablespoons extra-virgin olive oil Juice of 1 lemon Sesame seeds Kosher salt and freshly ground black pepper 5 asparagus spears, sliced into bite-size pieces 1 (15-ounce) can cannellini beans, drained and rinsed 1 yellow pepper, stemmed, seeded and diced 6 cherry tomatoes, halved Instructions: Preheat the oven to 400 degrees F.
Mix together the pork, bread crumbs, green onions, egg, mustard, garlic, and salt until just combined. Divide the meat mixture into 2 equally proportioned small loaves and roll them in the ground KELLOGG'S COCOA KRISPIES. Transfer the meatloaf to an oiled baking sheet and cook in the oven, for about 20 minutes, or until the internal temperature is 165 degrees F.
Bring a small pot of salted water to a boil and blanch the asparagus. Drain and let cool.
In a large mixing bowl, whisk together the olive oil, lemon juice, and sesame seeds. Season with salt, and pepper, to taste. Toss the asparagus beans, yellow pepper, and cherry tomatoes together in the dressing. Season with salt, and pepper, if needed.
Remove the meatloaves from the oven and serve with the asparagus salad on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26708,"Spaghetti Squash Chicken Lasagna 1 medium spaghetti squash (about 4 pounds) Nonstick cooking spray 1 tablespoon olive oil 1 medium onion, diced 4 garlic cloves, minced 1 bunch kale, de-stemmed and roughly chopped into bite-size pieces (3 cups) 2 cups cooked chicken, such as from a rotisserie chicken Salt and freshly ground black pepper 15 ounces part-skim ricotta 1 egg 2 cups shredded mozzarella cheese 2 1/2 cups marinara sauce Chopped fresh basil, for topping (optional) Instructions: Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 45 minutes.
In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Sprinkle with salt and pepper, and turn off the heat.
In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined and sprinkle with salt and pepper.
Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 1 cup of marinara sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese.
Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26709,"Scallops with Bacon and Yeast Sauce 3/4 pound (3 sticks) unsalted butter 2 ounces fresh yeast
1/3 cup tamari soy sauce
1 cup red grape juice or dry red wine
48 ounces (6 cups) canola oil 1 head cauliflower
Kosher salt
1/2 pound slab bacon, cut into 36 matchstick pieces, frozen 12 U-10 diver scallops
2 tablespoons canola oil
1/2 cup bacon lardons 2 teaspoons extra-virgin olive oil
1 bunch frisee lettuce
1 tablespoon sherry vinegar
Instructions: For the sauce: Heat 1/2 pound (2 sticks) of the butter in a saucepan until the milk solids turn a light brown. Add the yeast. Cook until yeast is caramelized and the same color as the butter. Add tamari and grape juice or red wine, then pour contents into a blender and blend until smooth. Pour back into pot and add remaining 1 stick butter. Whisk until emulsified. Reduce until saucy consistency. For the cauliflower puree: In a Dutch oven or table-top fryer, preheat canola oil to 350 degrees F. Remove leaves and stem from cauliflower. Quarter the head of cauliflower. Fry until brown. Transfer to a blender in batches and blend until completely smooth. Season with salt. For the scallops: Push 3 pieces of frozen matchstick bacon into each raw scallop through the top. Add the canola oil to a medium saute pan over high heat. Once hot, sear scallops on one side until caramelized, 2 minutes; flip and cook the second side until caramelized, 2 mintues. Remove from heat. For the garnish: In a small saute pan over a low flame, add the bacon lardons and 1 teaspoon olive oil and cook until the bacon renders its fat and becomes crispy, about 10 minutes. Place frisee in a mixing bowl and dress lightly with sherry vinegar, 1 teaspoon olive oil and about 1 teaspoon of warm bacon fat. To serve: Spread cauliflower puree on a serving platter. Slice scallops in half widthwise, then arrange over the cauliflower puree, garnish with the dressed frisee, spoon yeast sauce over the top and finish with some crispy bacon lardons.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26710,"Rib Eye with Mustard, Crispy Onion and Herbs: Zwiebelrostbraten Oil, for frying 2 onions, thinly sliced Salt 1 cup flour 4 (6-ounce) rib eye steaks Freshly ground black pepper 1 tablespoon each Dijon mustard and grainy mustard 2 tablespoons peanut oil 3 tablespoons butter 1 lemon, juiced or 2 tablespoons balsamic vinegar 1/2 cup veal stock Minced herbs (parsley, tarragon and chives) Instructions: Preheat fryer to 325 degrees F. In a bowl, season the onions with salt. Add flour and toss until well coated. Shake off excess flour. Deep-fry the onions until golden brown. Remove and drain on plate lined with paper towels. Set aside and keep warm. Season steaks with salt and pepper. In a small bowl, combine the 2 mustards. Brush 1 side with mustard and lightly flour the same side. In a heavy saute pan, heat the peanut oil and 1 tablespoon of butter. Sear meat, flour side down first, for about 2 minutes or until golden brown. Turn over meat and saute for another 2 minutes. Meat should be medium-rare. Transfer to a plate and keep warm. Deglaze pan with lemon juice or balsamic vinegar and stock. Reduce by half. Finish sauce with the remaining 2 tablespoons of butter and minced herbs. To serve: Place each rib-eye steak on a warm plate, nappe with the sauce, and top with crispy onions. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 26711,"Mustard-Marinated Flank Steak 1 flank steak (2 to 2 1/2 pounds) 1/3 cup dry white wine 1/3 cup good olive oil 1/3 cup Dijon mustard Kosher salt and freshly ground black pepper 1/3 cup chopped shallots (2 shallots) 1 tablespoon minced garlic (3 cloves) 2 tablespoons coarsely chopped fresh tarragon leaves Instructions: Place the steak flat in a large nonreactive dish such as glass or porcelain. Using the tip of a sharp knife, lightly score the top of the steak diagonally in a large crisscross pattern to make what looks like 1-inch diamonds across the steak. This allows the marinade to penetrate into the meat. In a 2-cup measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir in the shallots and garlic. Pour the marinade over and under the steak until it's completely coated. Scatter the tarragon on top. Cover the dish with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours but preferably overnight. Half an hour before serving, remove the steak from the refrigerator and heat a charcoal grill with a layer of hot coals. (You can also set a gas grill on medium-high heat.) Sprinkle the steak with 1 teaspoon salt and 1 teaspoon pepper. Discard the remaining marinade. Grill the steak for about 5 minutes per side for medium-rare. Place the steak on a clean plate, cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak thin, cutting diagonally across the grain. Sprinkle with salt and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 26712,"Mr. John's Meat-Stuffed Bell Peppers 6 green bell peppers, tops cut away and seeds removed 2 tablespoons vegetable oil 1 cup finely chopped yellow onions 1/2 cup finely chopped green bell peppers 1/2 pound ground beef 1/2 pound ground pork 1 tablespoon minced garlic 1/4 cup finely chopped fresh parsley leaves 3/4 teaspoon salt 1/2 teaspoon ground black pepper Pinch red pepper flakes 2 cups cooked long or medium-grain white rice 8 ounces tomato sauce Water Instructions: Preheat the oven to 350 degrees F. In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels. In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste. Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes. Remove from the oven and let rest for 10 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 26713,"Edamame Veggie Burger 1/4 cup millet 1/2 cup cold water 2 1/4 teaspoons kosher salt, plus more as needed 1 medium carrot 1 large red radish 2 tablespoons finely grated, peeled, fresh ginger 1/2 clove garlic, minced 2 tablespoons freshly squeezed lime juice 2 tablespoons mirin (see Cook's Note) 1/8 teaspoon Asian chili paste, such as Sri Racha sauce 1 pound frozen blanched, peeled edamame (soybeans), thawed 1 1/2 cups panko (Japanese-style breadcrumbs) 2 large egg whites, beaten Vegetable oil, for brushing Serving suggestions: Alfalfa sprouts, pickled ginger, wasabi paste, and grilled naan-style bread Instructions: Heat the millet in a small dry saucepan, with a tight-fitting lid, over medium-high heat, cook, shaking occasionally, until the millet begins to \pop. Continue toasting the millet until the popping subsides, about 2 minutes, until it smells like freshly popped popcorn. Set aside to cool slightly. Add the water and the 1/4 teaspoon of the salt to the saucepan and bring to a boil over high heat. Wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. (Make sure the towel's edges are folded up well away from the heat.) Lower the heat to low and simmer covered, for 20 minutes. Remove from the heat (don't uncover) and set aside for 10 minutes. Fluff the millet with a fork and transfer to a large bowl. Using a box grater, grate the carrot and radish into the bowl of millet. Add the ginger, garlic, lime juice, mirin, and chili paste and stir to combine. Meanwhile, bring a medium pot of water to a boil and salt it generously. Add the edamame, cover, and return to a boil; cook until soft, about 5 minutes. Drain and immediately add to the bowl of millet mixture (to lightly warm the vegetables). Stir to combine and set aside to cool. When cool, season the edamame mixture with the remaining 2 teaspoons salt. Transfer to a food processor and puree into a paste. Return the edamame to the bowl and stir in the panko and egg whites until incorporated. Using your hands, form the edamame mixture into 8 patties about 3 inches in diameter. Place on a parchment paper-lined baking sheet and refrigerate until set. Place a rack about 4 inches from the broiler element and preheat. Place the patties on a foil-lined baking sheet or broiler pan. Brush both sides of the patties lightly with oil and sprinkle with salt. Broil until the tops are lightly browned, about 3 minutes. Remove from the oven and flip the patties with a spatula. Broil until lightly browned and hot, about 3 minutes more. Serve on grilled naan bread with sprouts, pickled ginger, and wasabi. (The burgers can also be grilled or sauteed.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26714,"Oregano Lemon Grilled Calamari 2 pounds calamari tubes and tentacles 2 tablespoons lemon zest (2 lemons) 1 lemon, juiced, plus more for serving 1 teaspoon minced garlic (1 clove) 6 tablespoons extra-virgin olive oil 1 teaspoon dried oregano 2 teaspoons salt 1 teaspoon pepper Lemon juice, to finish Chopped parsley, for garnish Instructions: Slit the calamari tubes up 1 side and lightly score 1 side. Place the tubes and tentacles in a bowl and add the lemon zest, lemon juice, garlic, olive oil, oregano, salt and pepper and toss to combine. Refrigerate for 30 minutes. Preheat a grill pan on high heat. Remove the calamari from the refrigerator and place on the grill in batches for 1 1/2 to 2 minutes per side. Cut the tubes into strips and leave the tentacles whole. Before serving, sprinkle with lemon juice and chopped parsley. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 26715,"Meatballs 2 pounds (900 grams) meat, minced or store bought minced (ground) 1/2 pork and 1/2 beef 2 handfuls bread 2 level tablespoons dried oregano 1/2 teaspoon cumin seeds, toasted and pounded 1/2 teaspoon coriander seeds, toasted and pounded 2 small dried red chiles, pounded 1 tablespoon finely chopped fresh rosemary 1 egg Salt and freshly ground black pepper 4 tablespoons olive oil 1 onion, finely chopped 1 garlic clove, chopped 1 tablespoon olive oil A good pinch dried oregano 2 (14 ounce) tins (cans) tomatoes 2 handfuls fresh basil, picked and torn Salt and freshly ground black pepper 2 ounces (60 grams) mozzarella, broken up, or 3 bocconcini 2 ounces (60 grams) Parmesan, grated Drizzle extra-virgin olive oil 1 pound (455 grams) dried spaghetti, cooked to al dente and drained Instructions: If your meat is not already minced, whiz it up in a food processor to the required consistency and place it in a bowl. Use the food processor to turn the slices of bread into bread crumbs. Add the bread crumbs, dried oregano, cumin, coriander, cl, rosemary, and egg to the minced meat and season with a good pinch of salt and a good twist of black pepper. Mix well, and with wet hands, roll, and pat into meatballs the size and shape you want. (These can be cooked straight away or put on greaseproof paper, covered with plastic wrap and refrigerated for up to 1 day.) Preheat the oven to 400 degrees F (200 degrees C/gas 6). Preheat a thick-bottomed casserole to a very hot temperature. Add 3 to 4 tablespoons of olive oil, swirl around the bottom of the pan, and add your meatballs. Fry them until they are brown all over, being careful not to break them up but just moving the pan around so that all sides of the meatballs get nicely colored. Meanwhile, to make your tomato sauce, fry the onion and garlic in a little oil. Add the dried oregano and tomatoes, rip in the basil leaves, season, and gently simmer for a few minutes. Turn the heat down, and pour over the meatballs with the mozzarella and grated Parmesan. Drizzle with olive oil and cook in the oven for about 15 to 20 minutes, until the cheese is golden. Serve with the cooked and drained spaghetti. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 26716,"Italian Burger 12 ounces coarsely ground beef chuck 12 ounces coarsely ground beef sirloin 2 teaspoons dried parsley 1 1/2 teaspoons lightly crushed fennel seed 1 teaspoon granulated garlic 1/4 teaspoon crushed red pepper flakes 1 tablespoon grated Parmesan Kosher salt and freshly ground black pepper 4 hamburger buns, for serving Arugula, sliced tomato, pesto and giardiniera, for serving Heat a large cast-iron skillet over medium-high heat for 5 minutes. Instructions: Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Combine the dried parsley, fennel seed, granulated garlic and red pepper flakes in a small bowl. Sprinkle the spice mixture over the beef along, with the Parmesan, and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle each generously with salt and a few grinds of black pepper. Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes. Split the hamburger buns. Arrange some arugula on the bottom buns and top each with a slice of tomato, a burger patty and a dollop of pesto. Top with the top halves of the rolls Serve with giardiniera. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 26717,"Marinated Beef Short Ribs 3 3/4 pounds beef short ribs, cut in 1/2-inch slices with bones Salt and freshly ground black pepper 1/2 cup water 2 tablespoons fresh lemon juice 1 teaspoon dried red pepper flakes 1/4 cup hoisin sauce 3 tablespoons plum sauce 2 tablespoons oyster sauce 2 tablespoons soy sauce 1 tablespoon peanut oil 1 tablespoon sesame oil 1 tablespoon honey 1 tablespoon chili paste 1 tablespoon pureed garlic 1 tablespoon freshly grated ginger 1 bunch cilantro, stems trimmed and roughly chopped 1 bunch scallions, finely chopped Instructions: Preheat oven to 350F. Season ribs with salt and pepper. Lay across a rack in a roasting pan or baking sheet and bake 10 minutes. In a small bowl, combine water, lemon juice, and red pepper flakes. Brush over top side of ribs and bake an additional 10 minutes. Turn, brush again, and bake 10 minutes more. Set aside to cool. Combine marinade ingredients in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate a minimum of 4 hours or as long as 24. Preheat grill or broiler. Grill ribs for 2 minutes per side and serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 26718,"Tim's Roadkill Hash Canola oil blend, for frying 18 ounces Pork Green Chili, recipe follows 1 1/2 pounds potato tots 2 ounces Feisty Seasoning, recipe follows 3 ounces olive oil 6 ounces jalapenos, thinly sliced 6 ounces yellow onion, thinly sliced 8 ounces cooked bacon, chopped into bits 8 to 10 eggs 15 ounces shredded Cheddar-jack cheese 10 ounces Cholula Mayo, recipe follows 1/2 cup paprika 1/4 cup granulated garlic 2 tablespoons dried oregano 2 tablespoons ground black pepper 2 tablespoons iodized salt 2 tablespoon seasoning salt, such as Lawry's 1 tablespoon onion powder 1 tablespoon ground white pepper 1 teaspoon dried thyme One 4-pound boneless pork butt 2 medium yellow onions 2 tablespoons olive oil 2 quarts zwert (Flemish black beer), such as New Belgium 1554 6 cloves garlic 1/2 cup minced garlic 2 1/2 pounds fresh Anaheim peppers, roasted, cleaned and diced 1/2 cup all-purpose flour 1 quart canned tomatillos, blended 1 quart chicken stock 2 1/2 jalapenos, roasted and diced 1/4 cup ground cumin 1 tablespoon granulated garlic 1 tablespoon oregano 1 tablespoon kosher salt 1/4 cup hot sauce, such as Cholula 1 lime, juiced 1/4 bunch fresh cilantro 4 ounces onion powder 4 ounces iodized salt 4 ounces apple cider vinegar powder 2 1/2 ounces maple sugar powder 2 ounces granulated garlic 1 1/2 ounces paprika 1 1/2 ounces granulated sugar 1/2 ounce ancho powder 1/2 quart mayonnaise 1/4 cup Cholula 3 teaspoons Dijon mustard 1/2 tablespoon granulated garlic Instructions: Turn on and preheat a deep fryer to 350 degrees F. Turn on a griddle to 350 degrees F. In a saucepot on low heat bring Green Chili to a simmer and hold. Add tots to fryer and fry until golden brown, about 2 minutes. Remove tots and put into a bowl with Feisty Seasoning; toss. Let cool 1 minute, then mash lightly to break apart the tots (don't overmash). Meanwhile, add olive oil to griddle and add jalapenos and onions. Cook for 1 minute, then add bacon. Remove all ingredients from griddle to bowl with the tots. Mix together and place on a plate. Cook eggs to order. Ladle Green Chili over tater tot hash mixture, then sprinkle cheese over top. Add eggs to the top, then drizzle with Cholula Mayo and serve. For the dry rub: Put the paprika, granulated garlic, oregano, black pepper, iodized salt, seasoning salt, onion powder, white pepper and thyme in a bowl and whisk until fully blended. Put into an airtight container and store in a cool, dry place. Keeps 4 weeks. For the beer braised pulled pork: Preheat the oven to 200 degrees F. Score the fat cap of the pork butt with 1-inch squares. Generously rub 1 cup dry rub into every nook and cranny of the pork. Cut onions in half horizontally between root and tip. Lay onions flat in a flameproof roasting pan, then add oil and cook over medium heat until they start to slightly turn brown on bottom, about 3 minutes. Place pork atop the onions and pour in beer (do not pour directly on pork). Turn heat to medium-high and bring to a boil. Cover with heavy duty aluminum foil and bake overnight or 14 hours. Remove from oven and remove foil. Let rest at room temperature until it can be handled, about 25 minutes. Remove pork from pan and place on a sheet pan. Remove the scored fat cap on top and remove the large pieces of fat in the butt; shred meat with shredding forks or by hand (do not overshred; leave some chunks). Reserve 2 onions from roasting pan for green chili prep. Put 1/2 cup reserved liquid from roasting pan back into the pork and mix lightly together. For the green chili: Dice 1 cup onions from the pulled pork. In a pasta pot on medium-high heat, cook onions, stirring frequently, until they start to brown slightly, 3 to 4 minutes. Add garlic and cook, stirring frequently, until garlic starts to brown, then add 1 cup of the roasted Anaheim peppers. Stir in until mixed, then add flour. Cook flour for 1 minute, stirring. Add tomatillos, chicken stock, jalapenos and remaining Anaheims. Bring heat to medium-low. Add cumin, granulated garlic, oregano and salt, then stir in hot sauce and slowly bring to a boil. Turn heat to low and cook for 1 1/2 hours. Remove from heat and add 1 1/2 pounds pulled pork, lime juice and cilantro. Let rest for 5 minutes. Combine onion powder, salt, vinegar powder, maple sugar powder, granulated garlic, paprika, granulated sugar and ancho powder in a bowl and whisk until fully blended together. Put in an airtight container; keeps 4 weeks. Add mayonnaise, Cholula, mustard and granulated garlic to a bowl and whisk until completely combined. Put in an airtight container and refrigerate until ready to serve. Keeps 10 days. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Zinfandel]" 26719,"Pulled Pork Soup 4 slices bacon, chopped 1 onion, chopped 4 cloves garlic 3 tablespoons tomato paste 4 teaspoons smoked paprika 1 tablespoon Creole seasoning 1 tablespoon chili powder 1 tablespoon vegetable oil 3 pounds bone-in country-style pork ribs, trimmed of excess fat 1/4 cup apple cider vinegar 2 tablespoons molasses 1 14-ounce can diced fire-roasted tomatoes 4 cups low-sodium chicken broth 1 15-ounce can great Northern beans, drained and rinsed 6 thick slices white bread 4 tablespoons unsalted butter, at room temperature 3 tablespoons sweet pickle relish 4 scallions, chopped 2 tablespoons chopped fresh parsley Instructions: Make the soup: Combine the bacon, onion, garlic, tomato paste, smoked paprika, Creole seasoning and chili powder in a food processor; pulse to make a coarse paste. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the bacon-spice paste and cook, stirring occasionally, until dark brown, about 6 minutes. Add the ribs, turning to coat. Stir in the vinegar and molasses, scraping up any browned bits from the bottom of the pot. Stir in the tomatoes, chicken broth and 2 cups water. Cover and bring to a simmer, then reduce the heat to low and gently simmer, stirring once or twice, until the ribs are tender, 2 hours to 2 1/2 hours. Transfer the ribs to a cutting board and shred the meat; discard the fat and bones. Position the pot halfway off the burner and increase the heat to medium. The fat will migrate to the cooler side; use a ladle to skim it off. Reposition the pot over the burner and add the shredded pork and the beans. Cook, stirring occasionally, until heated through, about 10 minutes. Meanwhile, prepare the bread: Spread each slice evenly with the butter and relish. Top with the scallions and parsley. Ladle the soup into bowls and serve with the bread. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 26720,"Breakfast Panini Vegetable oil cooking spray 16 thin slices pancetta 1/2 cup sugar 1/2 cup water 12 dried black mission figs 3 tablespoons brandy or apple juice 1/2 cup hazelnuts, toasted (see Cook's Notes) 4 ciabatta rolls, halved lengthwise 8 ounces Brie, rind removed, cut into 8 slices (see Cook's Notes) Instructions: For the pancetta: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray 2 baking sheets with vegetable oil cooking spray. Arrange the pancetta in a single layer on each baking sheet. Bake until golden and crispy, about 10 to 12 minutes. For the jam: In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick. Preheat a panini press. Spread the bottom half of each roll with the jam. Place 4 slices of cooked pancetta on top and add 2 slices of cheese. Place the top half of the roll on top of the cheese. Grill in a panini maker until the bread is toasted and the cheese has melted, 4 to 5 minutes. Cool slightly and serve. Cook's Notes: -To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.

• For easier slicing, freeze the cheese for 15 minutes ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 26721,"Belgian-ish Clams 4 to 5 pounds small clams, such as savory, Manila or littlenecks 3 tablespoons olive oil
3 tablespoons unsalted butter
1 onion, diced
4 cloves garlic, minced
2 teaspoons caraway seeds
2 teaspoons fresh thyme
3 red bliss potatoes, cubed
2 bottles Belgium beer
3 tablespoons fresh flat-leaf parsley, chopped
Kosher salt and freshly ground pepper
1 loaf crusty bread, for serving
Instructions: Place the clams in a large bowl, fill with cold water and let soak for 5 minutes. Slightly agitate the clams with your hands so they release any sand, which will drop to the bottom of the bowl. Refill the water and repeat this process until no sand remains. Heat a large saucepan over medium heat. Add the olive oil and 2 tablespoons butter. When the butter is melted, add the onions and saute until translucent, about 3 minutes. Add the garlic, caraway seeds and thyme and continue to cook for 2 minutes. Add the potatoes, beer and clams and cover. Allow the clams to cook until they are cooked through and open, 5 to 6 minutes. Make sure to shake the pot every 2 minutes or so to agitate the clams to help them to open up and keep them cover in liquid. Using a slotted spoon, transfer the cooked clams to a large bowl. Discard any unopened clams. Continue to simmer the cooking liquid uncovered until the sauce is slightly reduced, 6 to 7 minutes. Take the liquid off the heat, stir in the chopped parsley and remaining tablespoon butter. Season to taste with salt and pepper. Place the clams in individual bowls, cover with the liquid and serve with crusty bread on the side. Cook's Note: If you can't find clams, mussel will also work for this recipe. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 26722,"Corn Fritters with Smoked Salmon 1 small yellow zucchini 1 small green zucchini 1 1/2 cups fresh corn kernels (about 3 ears) 1/2 small red onion, thinly sliced 1 tablespoon basil chiffonade 1 cups loosely packed parsley sprigs 1/2 cup all-purpose flour 1/2 teaspoon salt Freshly ground black pepper 3 tablespoons sparkling soda water Vegetable oil for deep-frying 12 ounces smoked salmon 2 tablespoons sour cream 1/4 cup Basil Oil (recipe follows Instructions: Trim both of the zucchini as follows: by cutting lengthwise, remove the outer 1/4-inch of flesh all around. Discard the central core. Cut the outer sections into 3/4 by 1/8-inch julienne. Preheat the oven to 200 degrees. In a large bowl, combine the corn, onion, basil, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, seperating all the ingredients to be sure they are all coated evenly with the flour. Add the salt, pepper, and sparkling water and combine well. The mixture should be airy and light, not wet; do not overmix. In a large heavy saucepan or deep-fryer, heat a generous amount of vegetable oil to 375 degrees. Gather the batter into loose, free-form fritters (about 3 inches in diameter) and fry them, 2 at a time, until they are golden brown, about 1 1/2 minutes on each side. With a skimmer or kitchen tongs, gently transfer them to paper towels, drain, and place in the warm oven while you finish cooking the other fritters. Place a fritter in the center of each of 6 warmed breakfast plates and lay the salmon in a circle around the base of each. Place a few dollops of sour cream on the salmon and drizzle Basil Oil around the edges of the plates. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26723,"Chocolate Nut Ice Pops 2 1/4 cups almond milk One 13-ounce container chocolate-hazelnut spread (about 1 heaping cup) Instructions: Combine the almond milk and chocolate-hazelnut spread in a blender and blend on high until completely incorporated. Pour into ice-pop molds and freeze for 6 hours or overnight. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 26724,"Spicy Palomas 1 tablespoon Himalayan pink salt Pinch cayenne pepper 3 teaspoons superfine sugar
4 pink grapefruits 1 jalapeno, sliced into rings
7 1/2 ounces reposado tequila
1 lime
Instructions: Combine the pink salt, cayenne and 1 teaspoon sugar in a small bowl, then place in a shallow dish to rim the glasses. Juice the grapefruits with a citrus reamer or with the wide holes on a juicer to obtain plenty of pulp but strain out the seeds. (You need 12 to 14 ounces.) Add to a small pitcher. Put the jalapeno slices in a cocktail shaker along with the remaining 2 teaspoons sugar and muddle to break the peppers down into a rough mash. Add the tequila and a scoop of ice and shake to infuse; then pour through a strainer into the grapefruit juice and stir to combine. Slice the lime into 6 wheels and make a slice halfway into each wheel to hang on each glass. Run the lime along half of the rim of each glass and dip in the pink salt mixture, then garnish with the lime slice. Fill the glasses with ice and divide the Palomas over the top. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 26725,"Grilled Flatbread with Pork and Pineapple Extra-virgin olive oil, for brushing 1 pound refrigerated pizza dough 1 pork tenderloin (1 to 1 1/4 pounds), trimmed Kosher salt and freshly ground pepper 1/3 cup teriyaki glaze 1/2 pineapple, peeled, cored and thinly sliced 1 red onion, sliced into thick rings 1 1/2 cups shredded whole-milk mozzarella cheese (about 6 ounces) 1/2 cup fresh cilantro Instructions: Preheat a grill to medium high. Brush a baking sheet with olive oil. Place the pizza dough on the pan and turn to coat with the oil; set aside to bring to room temperature. Slice the pork lengthwise down the center almost all the way through, then open like a book and flatten with your hands. Season the pork with salt and pepper and brush all over with 2 tablespoons teriyaki glaze. Brush the pineapple and onion slices with olive oil and season lightly with salt and pepper. Brush the grill grates with olive oil. Arrange the pineapple and onion on one side of the grill and the pork on the other side. Grill the pineapple and onion until tender and lightly charred, 2 to 3 minutes per side; transfer to a plate. Grill the pork until cooked through, about 6 minutes per side; transfer to a cutting board. Stretch the pizza dough into a 9-by-12-inch rectangle on the baking sheet. Reduce the grill heat to low; place the dough directly on the grill and cook until puffed on top and charred on the bottom, 1 to 2 minutes. Flip and top with the cheese. Cover and cook until the crust is cooked through and the cheese is melted, 2 to 3 minutes. Transfer to a cutting board. Cut the pineapple and pork into bite-size pieces; scatter over the crust along with the onion. Drizzle with the remaining teriyaki glaze and sprinkle with the cilantro. Cut into pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 26726,"Grilled Squid with Chamomayo 1 cup soybean, safflower or vegetable oil 1/4 cup dried chamomile flowers, pulverized in a spice grinder (you can get them from any place that sells loose-leaf tea, or rip open a couple of teabags) 2 tablespoons champagne or white wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon sugar 1 egg yolk 4 pounds squid bodies, cleaned (any fishmonger that can't get you squids can't be trusted... they come frozen to a fishmonger and are CHEAP) Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil Lemon wedges, for garnish, optional Instructions: Preheat the grill to high heat.
For the chamomayo: Heat the oil and chamomile flowers over low heat until the chamomile aromatizes and turns golden brown, 3 to 5 minutes. Strain the oil, discarding the chamomile flowers, and let cool.
Combine the vinegar, mustard, salt, sugar and egg yolk in the bowl of a food processor and blend for about 30 seconds. Add the thoroughly cooled oil through the emulsion tube. Voila. Chamomayo. Imagine the possibilities! Darjeeling Mayo! Matcha mayo! Earl Grayo! Now for the squids. Slice the squid bodies open lengthwise, and lay flat on a cutting board with the outsides facing up. Gently score the squid with the tip of your knife in a crosshatch pattern, then sprinkle each side with salt and pepper... say one sprinkled pinch per. Don't be shy.
Toss the squid in a large bowl with the olive oil, then grill these guys for 2 to 4 minutes per side. I like mine a little under-done, but I'm a weirdo like that.
Transfer all the squids to a cutting board. Cut them into 1/2-inch rings. You can serve them in a pile and with the mayo on the side. If you want to get fancy and plate these up, slide a chopstick or iced-tea spoon up the middle of the rings to plate them in a neater fashion. Serve with lemon wedges, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26727,"Jalapeno Pickled Shrimp 1 large onion, sliced 2 fresh jalapenos, sliced 1 1/2 cups white vinegar 2 tablespoons olive oil 2 tablespoons Worcestershire sauce 1 1/2 tablespoons mustard powder 1 package cheese garlic dressing (dry ingredients only) (recommended: Good Seasons) 10 to 15 whole black peppercorns 5 bay leaves 1 tablespoon chopped dill 1 1/2 pounds cooked shrimp (preferably shells removed) Instructions: Mix all ingredients and pour over shrimp. Let stand in refrigerator overnight. Will keep for approximately 2 to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26728,"Roasted Venison with Foie Gras and Celeriac Slaw, Hedgehog Mushrooms and Persimmon 1 (4 to 5-ounce) venison loin Salt 1-ounce vegetable oil Foie Gras and Celeriac Slaw, recipe follows Persimmon Cylinders, recipe follows Hedgehog Mushrooms, recipe follows Fleur de Sel, for garnish 8 ounces grade \A\ foie gras 2 medium celery roots 2 tablespoons butter Salt 1/2 cup chopped fresh celery leaves 2 persimmons Salt 1 ounce butter 8 ounces Hedgehog mushrooms 1 tablespoon vegetable oil 1 shallot, minced Salt Instructions: Preheat the oven to 350 degrees F. Season the venison with salt. Heat oil in an oven-safe saute pan over high heat. When oil is hot, add venison and gently caramelize the venison on both sides. Transfer the pan to the oven and cook until the venison is rare to medium-rare (125 degrees F). When done, transfer the venison to a rack and let rest for 5 minutes; reserve the pan juices. Cut venison into 8 medallions. In the center of each plate, place a portion of the Foie Gras and Celeriac Slaw. Place 2 venison medallions on top of the slaw. Next to the slaw, place 1 persimmon cylinder, with some Hedgehog Mushrooms on both sides. Drizzle pan juices from the venison around the plate. Sprinkle the venison with fleur de sel. Dice the foie gras into a medium-size dice and set aside. Peel the celery root and then grate it on a cheese grater. In a medium sized pan over medium heat, melt the butter. Add the grated celery root and saute until almost tender. Season, to taste, with salt. When the celery root is almost cooked, add the foie gras and gently fold the foie gras into the celery root. Then add the chopped celery leaves and season to taste. Cut off the top and bottom of the persimmons and then cut each in half so each persimmon makes 2 cylinders. Season the persimmon with salt. In a saute pan over medium-high heat, melt the butter. Add the persimmons and lightly caramelize on both sides. Thoroughly clean the mushrooms with a towel, rubbing them to remove all of the dirt. In a medium pan over medium-high heat, warm the oil. Add the shallots and cook until translucent. Add the mushrooms and season with salt; cook for 2 minutes or until tender. ","[Chardonnay, Pinot Noir, Syrah, Barolo]

" 26729,"Stuffed Mushrooms with Sausage 1/4 cup raisins 8 large Spanish green olives, pitted 1/4 cup pine nuts 2 handfuls fresh flat-leaf parsley 2 garlic cloves 1 pound Italian sausage, removed from casing 3/4 cup freshly grated pecorino Extra-virgin olive oil Kosher salt and freshly ground black pepper Pinch red pepper flakes 1 cup fresh bread crumbs, dried out 24 large white mushrooms, stems removed Instructions: Prepare your wooden burning brick oven according to manufacturer's directions or preheat a conventional oven to 400 degrees F. To make the stuffing, put the raisins, olives, pine nuts, parsley, and garlic on a cutting board and chop everything up; put into a mixing bowl. Add the sausage and 1/2 cup of the cheese. Drizzle the stuffing with about 1/4 cup of olive oil to moisten and season with salt, pepper, and red pepper flakes; mix well with your hands to combine. Put the bread crumbs in another bowl, drizzle with a bit of olive oil and add 1/4 cup of the pecorino; season with salt and pepper. Oil the bottom and sides of an earthenware or casserole dish, which is large enough to hold all the mushrooms in a single layer. Arrange the mushrooms snugly in the pan, cap-side down; season the insides with salt and pepper and drizzle with olive oil. Stuff each mushroom with a generous spoonful of the sausage stuffing and sprinkle the bread crumbs on top; drizzle with even more oil. Bake for 20 minutes until the stuffing is browned and the mushrooms soft, rotating the dish periodically for even cooking. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 26730,"Roasted Corn with Chili Lime Butter 6 ears fresh corn, unhusked 1/4 pound butter (1 stick), room temperature 2 teaspoons chili powder 1 lime, zested 1 lime, cut into wedges Instructions: Preheat oven to 350 degrees F. Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes. While the corn is roasting, combine the butter with the chili powder and lime zest. Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge. (This roasting method produces the sweetest corn I have ever tasted.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 26731,"Fried Rice with Bacon 1 teaspoon toasted sesame oil 3 slices thick-cut bacon, thinly sliced 1/2 teaspoon sugar 1 tablespoon low-sodium soy sauce 6 large eggs Kosher salt 1/2 pint grape tomatoes, halved 1 tablespoon minced peeled ginger 6 ounces snow peas, trimmed and halved 1 orange, yellow or red bell pepper, thinly sliced 1 bunch scallions, thinly sliced 4 cups cooked brown or white rice (thawed if frozen) Instructions: Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes. Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet. Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs and 1/2 teaspoon salt in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes. Transfer to a plate and break up the eggs into large pieces. Heat the remaining drippings in the skillet over medium-high heat. Add the tomatoes and ginger; stir-fry until the tomatoes are softened, 2 to 3 minutes. Add the snow peas, bell pepper and scallions; stir-fry until crisp-tender, about 3 minutes. Add the rice and the remaining 2 teaspoons soy sauce; stir-fry until warmed through, about 2 minutes. Stir in the eggs and cook 1 minute. Top with the bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26732,"Sunny's 5-Ingredient Spicy Sausage Carbonara 8 ounces egg pappardelle noodles 2 tablespoons olive oil
2 links spicy Italian sausage, casings removed, crumbled
Kosher salt and coarsely ground black pepper
1/4 cup grated (shredded) Parmesan 2 large eggs, beaten
1/4 cup finely chopped fresh parsley
Instructions: Cook the pasta in a pot of boiling water according to the package directions. Drain, reserving some of the cooking water. Set a large pan with straight sides over medium-high heat and add the olive oil and sausage. Cook, breaking up the sausage, until brown, about 5 minutes, then season with salt and a few hefty grinds of coarse black pepper -- it's all about the pepper! In a small bowl, whisk together the Parmesan cheese and eggs. Add the drained pasta to the pan and swirl until it's mostly coated with the fat of the sausage. Remove the pan from the heat and add a spoonful or so of the pasta water along with the egg and cheese mixture. Toss rapidly to coat the pasta with the eggs and cheese. Continue to toss until the water evaporates a bit and creates a bit of a sauce. Add the parsley and toss again. Serve immediately. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 26733,"Grilled Hot and Sweet Sausage Tacos with Apricot-Jalapeno Glaze, Grilled Pepper and Red Onion Salsa 1 grilled poblano pepper, peeled, seeded and finely diced 1 grilled red bell pepper, peeled, seeded and finely diced 1 yellow bell pepper, peeled, seeded and finely diced 1/2 red onion, cut into 1/4-inch thick rounds, grilled and finely diced 3 tablespoons red wine vinegar 2 tablespoons olive oil 1/4 cup chopped fresh cilantro leaves 1/4 cup honey Pinch salt and freshly ground black pepper 1 cup apricot preserves 2 jalapenos, grilled 2 limes, juiced 3 Italian hot sausage links 3 Italian sweet sausage links Canola oil Salt and freshly ground black pepper Flour tortillas Corn tortillas Grated Monterey Jack cheese Instructions: Salsa: Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving. Sausage tacos: Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste. Heat a grill to high. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice. Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 26734,"Oyster Soup 1/4 pound fresh butter I yellow onion, finely diced 1 stalk celery, finely diced 2 scallions, finely chopped 1/4 cup all purpose flour 1/2 cup dry sherry 1 cup cream 2 cups whole milk Salt and fresh white pepper Dash hot sauce 2 pints fresh oysters 3 tablespoons finely chopped parsley Instructions: In a heavy bottomed stock pot, melt butter and saute onion, celery, and whites of scallions. Cook briefly then add flour and stir for approximately 5 minutes. Add sherry, stir together, then add cream and milk and whisk until smooth. Allow to simmer for about 15 to 20 minutes. Add salt, pepper, hot sauce and oysters. Bring to a slight simmer. Remove from heat and stir in parsley and scallion tops. Serve the soup topped with a dollop of whole butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 26735,"Grilled Stuffed Sweet Potatoes 4 medium sweet potatoes 4 tablespoons unsalted butter
1/4 cup heavy cream
1/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
Kosher salt
16 marshmallows
Instructions: 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 and leave the remaining burners at medium high. 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. Replenish the charcoal as needed. (Be sure to consult the grill manufacturer's guide for best results.) Grill the sweet potatoes until cooked through but still holding their shape, about 50 minutes. Let cool until they can be handled, about 15 minutes.
Meanwhile, put the butter in a small skillet over medium-high heat and cook, swirling often, until it melts and turns golden brown, about 4 minutes.
Cut the potatoes in half and scoop the flesh into a large bowl; keep the skins intact. Add the brown butter, cream, sugar, vanilla and 1/2 teaspoon salt to the flesh and mash with a potato masher until smooth.
Put the potato skins in a grill basket, spoon the filling back into the skins and top each with 2 marshmallows. Do not put the basket lid back on the grill basket. Put the grill basket on the grill, cover the grill and cook until the filling is hot and bubbling around the edges and the marshmallows are golden, about 10 minutes. Let cool about 5 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 26736,"Persimmon Flans with Honeyed Whipped Cream 1 1/4 cups sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/8 teaspoon ground nutmeg 3 eggs 1/2 cup persimmon pulp 1/2 (12-ounce) can evaporated milk 1/2 teaspoon vanilla extract 1/2 lemon, juiced 1/4 cup water 1/4 cup heavy cream 1/4 cup blossom or wildflower honey Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, combine 1/2 cup sugar with cinnamon, coriander, and nutmeg. Using an electric mixer at moderate speed, being mixing, adding the eggs one by one. Then add the persimmon pulp until the mixture holds together. Add the evaporated milk, vanilla, and lemon juice, and mix until the batter is smooth. Set aside. In a heavy-bottomed saucepan, combine the remaining 3/4 cups of sugar with water and cook over medium heat until the mixture caramelizes, about 10 minutes. When the sugar has caramelized, immediately remove from the heat to stop cooking. Assemble four (6 to 8-ounce) ramekins or custard cups. Wearing an oven mitt on the hand that holds the saucepan, carefully pour a little caramel into the bottom of each ramekin. Then pour about 1/3 cup of persimmon batter on top of the caramel. Set the prepared ramekins in a deep-sided baking dish and pour enough water around them to reach halfway up the sides. Cover the baking dish with foil and bake for 30 to 40 minutes, or until the flans are set. Remove from the oven and set aside to cool. Refrigerate each flan, covered with plastic wrap, to set. Just before serving, whip the cream in a medium bowl until it forms soft peaks. Blend in the honey, then whip again. Set aside. Remove the flans from the refrigerator and run a small paring knife around the rim of each. Hold a dessert plate over the top of each ramekin and invert so that the flan and caramel are positioned in the center of each plate. Place a dollop of honeyed whipped cream on each portion and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 26737,"Hummus with Meat All Over It 2 tablespoons flavorless oil 1 large onion, finely chopped
Kosher salt
1 pound ground beef (85/15 or whatever you prefer)
2 1/2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground Aleppo pepper
1/4 teaspoon allspice
Freshly ground black pepper
2 cups hummus
1/4 cup toasted pine nuts
1/4 cup pomegranate seeds
Chopped fresh parsley, for garnish
Instructions: In a large skillet, heat the oil over medium-high heat. Add the onion and a pinch of salt. Cook, stirring, until soft and translucent, 5 to 7 minutes. Add the beef and sprinkle it with the cumin, cinnamon, Aleppo pepper, allspice, 1/2 teaspoon salt and a few turns of black pepper. Cook, breaking up the beef with a spoon or spatula, until it is heated through and no longer pink, 7 to 10 minutes. Taste and adjust the seasonings as desired. To serve, spread the hummus in a serving bowl and top it with the beef. Sprinkle with the pine nuts, pomegranate seeds and parsley. ","[Syrah, Malbec, Tempranillo, GSM Blend]" 26738,"Buttermilk Biscuits with Butter and Honey 2 cups all-purpose flour, sifted, plus more for surface 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small pieces, plus more for serving 1/2 cup buttermilk 1/2 cup heavy cream Freshly ground black pepper, optional Honey, for serving Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or waxed paper. In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or over-handle the dough. On a lightly floured surface, press the dough out into a round that is about 1-inch thick. Using a round cookie cutter or the rim of a drinking glass, press out (2 1/2-inch) rounds; you should get about 7 biscuits. If you like, you can re-roll the leftover dough to make more, but the texture of these will be denser than the others. Place the dough rounds on the prepared baking sheet and brush the tops with heavy cream. Grind fresh pepper over top of biscuits, if desired. Bake until golden on top and brown on the bottom, about 12 to 15 minutes. Serve warm with butter and a drizzle of honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26739,"Bruschetta with Ricotta and Marmalade 12 slices (1/2-inch-thick) ciabatta or other rustic white bread 15 ounces ricotta cheese 3/4 cup orange marmalade Instructions: Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.; ","[Vermentino, Sauvignon Blanc, Pinot Grigio]" 26740,"Painted White Chocolate Bark 1/2 cup blue candy melting wafers 1/2 cup pink candy melting wafers 1/2 cup green candy melting wafers 1/2 cup yellow candy melting wafers One 12-ounce bag white chocolate chips
Instructions: Line a baking sheet with a silicone mat or parchment paper. Add the blue, pink, green and yellow candy melting wafers to separate microwave-safe bowls. Microwave each bowl separately for 30 seconds. Stir, then microwave for 30 more seconds or until just fluid. Melt the white chocolate chips in a separate microwave-safe bowl at 70 percent power for about 1 minute. If needed, microwave at 70 percent in 10-second intervals until fluid. Pour the white chocolate onto the silicone mat and spread thin with an offset spatula into a square or rectangle. Using a small spoon, drop and drizzle the assorted melted candy wafers over the top of the white chocolate. Then, take a skewer or toothpick and drag the color around to make swirls. Refrigerate to set up, about 1 hour. Break the chocolate bark into pieces and serve. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26741,"Slow Cooker Brisket with Brown Gravy Canola oil, for searing 1 (2 1/2 to 3 pound) brisket Kosher salt 1 bunch parsley, stems reserved and leaves chopped 2 stalks celery with leaves, chopped 1 bay leaf 1 (14.5-ounce) can beef broth 2 cups red wine 2 tablespoons tomato paste 1 (.87-ounce) packet slow cooker pot roast seasoning 2 medium onions, chopped 2 large carrots, sliced 2 (8-ounce) packages mixed wild mushrooms 1 (.87-ounce) packet brown gravy mix 1 cup cold water Special equipment: a slow cooker Instructions: In a large skillet, heat the canola oil over medium-high heat. Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, about 4 minutes per side. To the slow cooker, add the parsley stems, celery and bay leaf. Put the seared brisket on top of the vegetables. In a large bowl whisk together the broth, wine, tomato paste, and pot roast seasoning. Pour the mixture over the brisket, top with onions, and cook on low, until the meat is fork-tender, about 4 to 6 hours. One hour before the brisket is done add the carrots, and mushrooms. Remove the meat, carrots, and mushrooms from the slow cooker and set aside. Strain the liquid into a medium pan over medium-high heat. In a small bowl, whisk together the gravy mix with 1 cup of cold water. Turn the heat to medium and whisk in the gravy mixture. Cook until thickened, about 2 minutes. Slice the brisket and arrange it on a serving platter. Serve it with the carrots, mushrooms, and gravy. Garnish with the reserved chopped parsley leaves and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 26742,"The Fastest Cinnamon Rolls 3/4 cup dried cherries, blueberries, cranberries, golden raisins, or chopped prunes Boiling water to cover 3/4 cup cottage cheese 1/3 cup sugar 1/3 cup cultured buttermilk 4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons for brushing 1 1/2 teaspoons pure vanilla extract 2 cups unbleached all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup firmly packed light brown sugar 1/2 cup firmly packed dark brown sugar 1 1/4 teaspoons ground cinnamon 1 teaspoon ground allspice 1/4 teaspoon ground cloves 2/3 cup confectioners' sugar, sifted 3 to 4 teaspoons cold cultured buttermilk 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 400 degrees. Grease a 9-inch square or round baking pan. Set aside. Place the dried fruit in a small bowl and pour the boiling water over. Cover and set aside.
Place the cottage cheese, sugar, buttermilk, 4 tablespoons melted butter, and vanilla in the bowl of a food processor fitted with the metal blade and process until smooth. Add the flour, baking powder, baking soda, and salt to the workbowl and pulse until the dough clumps like a biscuit dough, 8 to 10 pulses. Turn the dough out onto a lightly floured work surface and knead gently, folding the dough over and pushing it away from you 4 to 5 times, until the dough is smooth. Do not overwork the dough. Using a rolling pin, roll out the dough to make a 12 by 15-inch rectangle. Brush the entire surface with the 2 tablespoons melted butter, leaving a 1/2-inch border around all the edges.
To make the filling, combine the sugars, cinnamon, allspice and cloves in a medium bowl and sprinkle over the surface of the dough. Pat to press the sugar into the surface. Drain the dried fruit and pat dry with a paper towel. Distribute the fruit over the sugar mixture.
Starting at the long edge, roll up the dough jelly-roll fashion. Pinch the seam to seal, leaving the ends open. With a sharp knife, cut the roll into 12 equal pieces. Set the rolls cut side up, showing the spiral design, in the baking pan.
Place immediately on the center rack of the oven and bake for 25 to 30 minutes, or until golden brown and firm to the touch. Remove the pan from the oven and run a metal spatula around the edges of the rolls. Lift the rolls out of the pan one at a time, and place them right side up on a wire rack positioned over a plate or a piece of waxed paper.
To glaze, place the ingredients for the icing in a small bowl or 2-cup liquid measuring cup (the spout makes pouring easy). Using a small wire whisk, beat until smooth and thick, pourable consistency. Adjust the consistency with additional drops of buttermilk. Drizzle the icing in a zigzag pattern over each roll. Let the rolls stand for at least 15 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 26743,"Sloppy Jerk 1/2 pound bacon, coarsely chopped 2 large sweet onions, chopped 2 pounds course ground beef Jerk BBQ Sauce, recipe follows Your favorite rolls or bread, for serving Cheddar and/or Swiss cheese, for serving 1/2 Jerk Base recipe, recipe follows 4 cups vinegar-based, store-bought BBQ Sauce 2 cups orange blossom honey (any honey will work) 4 large yellow onions, roughly chopped 2 bunches green onion, roots removed and chopped
4 jalapeno or habanero pepper, chopped 1/2 cup white sugar 5 tablespoons dark brown sugar 6 teaspoons ground cayenne pepper 2 tablespoons ground allspice 2 tablespoons ground thyme 2 tablespoons ground black pepper 2 1/2 teaspoons ground sage 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 3 cups white vinegar 2 cups fresh-squeezed orange juice 1 1/2 cups soy sauce 1 cup dark rum (recommended: Myer's) 1 cup olive oil 1/3 cup fresh-squeezed lime juice Instructions: Add the chopped bacon to a large saucepot and cook until very crisp and browned. Remove the bacon from pan. Add the chopped onion saute until very caramelized. Remove the onions from the pan and, in batches, brown the beef. Remove from the pan and use strainer to drain off as much of the fat as you can. Once drained, add all the cooked ingredients back to the pot and add enough of the jerk BBQ Sauce to almost cover. Simmer over low heat for 1 1/2 hours, you may need to add more BBQ to get it to the sloppy stage. Serve on your favorite rolls or bread with Cheddar or Swiss cheese. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. For the jerk BBQ sauce: Combine 1/2 the Jerk Base recipe with the store-bought BBQ sauce and honey in a large bowl and stir to blend. For the jerk base: Combine the yellow onions, green onions, jalapeno pepper, white sugar, brown sugar, cayenne, allspice, thyme, pepper, sage, nutmeg, cinnamon, vinegar, orange juice, soy sauce, rum, oil and lime juice and simmer for 1 1/2 hours. When onions are very tender remove from heat and allow to cool to room temperature. In batches, use blender to puree until smooth. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 26744,"Oven-Crispy French Fries With Paprika-Parmesan Salt 2 large baking potatoes (about 1 1/2 pounds), scrubbed well 1/4 cup extra-virgin olive oil 1 tablespoon Emeril's Original Essence seasoning or Creole seasoning Kosher salt 1/4 cup finely grated Parmigiano-Reggiano cheese 1 tablespoon sweet paprika 1/2 teaspoon garlic powder 1/4 teaspoon onion powder Instructions: Preheat the oven to 425 degrees F. Pat the potatoes dry and cut them lengthwise into 1/2-inch-thick slices. Turn each slice flat and slice again lengthwise into even 1/2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, seasoning and 1/4 teaspoon salt. Toss well to combine, then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, about 30 minutes. While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder and 1/2 teaspoon salt in a small bowl and stir to blend. When the potatoes are crisp and brown, sprinkle with the paprika-parmesan salt. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26745,"Spicy Stuffies (Stuffed Quahogs) 10 large live quahogs 4 ounces butter 6 ounces ground or diced chourico (Portuguese smoked sausage) 4 ounces diced white onion 3 1/4 ounces hot pepper relish 12 ounces plain croutons 1 ounce chopped fresh parsley 2 to 6 ounces plain breadcrumbs Instructions: Preheat the oven to 400 degrees F.
In a medium pot, bring 4 cups water to a boil over high heat. Place the quahogs in the pot and let them steam until they open, 5 to 6 minutes. Remove the quahogs and strain the water from the pot (which is now quahog broth) and reserve it for later use. Then remove the meats from the shells and, when cool, chop into chunky 1/4-inch pieces or use a food processor. (Don't over process, the meats should be chunky.) The shells can be set aside for later use. Make sure to remove any muscles left on the shells and discard any broken shells.
In a large skillet over medium-high heat, add the butter, chourico, onions and pepper relish and cook until the onions become translucent. Add the chopped quahog meat and cook for 3 to 4 minutes longer.
In a large mixing bowl, add the quahog broth to the croutons and fold together. When the croutons have absorbed the broth, add the hot ingredients to the bowl. Incorporate all of the ingredients, and adding enough plain breadcrumbs until the mixture is stiff. Divide the mixture into 10 even balls, about 5 ounces each or 3 inches in diameter, and place firmly into the shells. Place the shells on a sheet pan into the oven until the outside of the stuffie is toasted brown, 5 to 10 minutes. The stuffies are now ready to be served.
","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 26746,"Instant Pot Creamy Goat Cheese Pasta 1 pound penne pasta 2 pints (20 ounces) cherry tomatoes
2 1/2 cups low-sodium vegetable broth
1/4 cup olive oil
1 teaspoon dried oregano
Pinch crushed red pepper flakes
4 cloves garlic, thinly sliced
Kosher salt
One 8-ounce log goat cheese
1/3 cup lightly packed fresh basil leaves, roughly chopped
Instructions: Add the penne, cherry tomatoes, vegetable broth, olive oil, oregano, crushed red pepper flakes, garlic and 2 teaspoons salt to a 6-quart Instant Pot?. Stir to evenly combine; it\u2019s ok if not all of the pasta and tomatoes are fully submerged in the liquid. Place the log of goat cheese on top and in the center of the bowl. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Stir the pasta together until the tomatoes have all been crushed and the cheese is thoroughly integrated into the sauce. Spoon into serving bowls and top with the basil.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26747,"Seared Duck Breast with Fig Sauce Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature Kosher salt and freshly cracked black pepper 1 teaspoon vegetable oil 1 shallot, minced 3/4 cup dry sherry 1 1/2 cups low-sodium chicken broth 1/4 cup fig jam 1/4 cup balsamic vinegar Kosher salt and freshly cracked black pepper 2 tablespoons unsalted butter, chilled Fresh chives, chopped, for garnish Instructions: For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes. Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don't tent with foil in order to ensure the duck skin will stay crispy. For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives. Serve the sauce alongside thinly sliced duck breast. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 26748,"Turkey Monte Cristo Sandwich 2 tablespoons unsalted butter Eight 1/2 inch thick slices challah bread or brioche 3 tablespoons Dijon mustard 6 ounces smoked Gouda cheese, shredded 12 ounces thinly sliced cooked turkey breast Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/2 cup whole berry cranberry sauce or relish 3 large eggs 1/3 cup milk 2 tablespoons vegetable oil Instructions: To make the sandwiches: Lay the bread out on the work surface. Spread one side of each slice with the mustard. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich. In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste. Preheat the oven to 350 degrees F. Heat 2 large skillets over medium-low heat, add a tablespoon of both butter and oil to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans. Cook until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26749,"Hibiscus and Passion Fruit Cocktails 4 jasmine flowers, for garnish 1 bottle Champagne or other sparkling white wine, chilled 1/2 cup passion fruit juice 1/4 cup orange liqueur (recommended: Cointreau or Triple Sec) Splash of jasmine flower syrup, optional Instructions: Place 1 jasmine flower into each glass. Divide the Champagne into the 4 glasses. Top with the passion fruit juice and a splash of orange liqueur. Add jasmine flower syrup, if desired. ","[Champagne, Prosecco, Sparkling Pinot Grigio]" 26750,"Ros Spritz 3 ounces pink prosecco 2 ounces seltzer
1 ounce bitter orange liqueur, such as Aperol
1/2 ounce grapefruit juice
1 grapefruit twist 1 sprig fresh mint
Instructions: Fill a white wine glass halfway with ice. Add the prosecco, seltzer, orange liqueur and grapefruit juice and stir. Garnish with a grapefruit twist and a sprig of mint. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 26751,"Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers 2 red bell peppers 1 tablespoon extra-virgin olive oil, plus more for liberal drizzling 2 medium sweet onions, sliced into wedges, root end attached 1 bulb fennel, thinly sliced, fennel fronds reserved for garnish 3 to 4 large cloves garlic, thinly sliced Kosher salt and freshly ground black pepper 1 tablespoon white balsamic vinegar 12 small bone-in chicken thighs Fennel pollen or ground fennel, for sprinkling 1 lemon, zested and juiced Instructions: Preheat the broiler. Char the peppers over an open gas burner for 10 to 12 minutes, turning occasionally. Alternatively, char the peppers under the broiler for 7 to 8 minutes, turning occasionally, with the oven door slightly ajar to allow steam to escape. Place the charred peppers in bowl and cover with plastic wrap. When cool, peel and seed the peppers and slice lengthwise. Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium-high heat. Add the onions, fennel and garlic and season with salt and pepper. Cook, stirring frequently, for 15 minutes, or until the vegetables are tender and sweet. Deglaze with vinegar and combine with the peppers. Place a cooling rack over a baking sheet and place the chicken thighs on it. Drizzle the chicken thighs lightly with extra-virgin olive oil and season liberally with salt, pepper, and fennel pollen. Arrange rack in upper third of oven; chicken thighs should be 8-inches from the broiler. Broil the chicken thighs for 12 to 15 minutes, turning occasionally. Dress the cooked chicken with lemon zest and juice. Arrange the chicken on a platter and top with the onions, fennel, and peppers. Scatter fennel fronds over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 26752,"Holiday Mulling Spices Four 1/2-inch pieces cinnamon stick 4 cardamom pods 4 black peppercorns 3 whole allspice berries 3 star anise pods 3 whole cloves 2 teaspoons dried orange zest Instructions: Combine the cinnamon sticks, cardamom, peppercorns, allspice, star anise, cloves and orange zest in a heavy-duty plastic zip-close bag. Crush the spices with a mallet or heavy object. Divide the spices evenly between 6 ready-to-fill tea bags or sachets. Store and gift in an airtight container; include the following recipe card: Mulling Spice Recipe Place homemade tea bag/sachet in a mug filled with hot cider and steep for 5 minutes. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 26753,"New Orleans BBQ Shrimp 3 lemons, peeled and sectioned 3 pounds large Gulf shrimp, in their shells 2 cups water 2 tablespoons Creole seasoning, recipe follows 1/2 cup Worcestershire sauce Cracked black pepper 1/4 cup dry white wine 2 tablespoons olive oil 1/4 cup chopped onions 3 bay leaves 1/4 teaspoon salt 2 tablespoons minced garlic 2 cups heavy cream 2 tablespoons butter Traditional southern Biscuits, recipe follows 1 tablespoon chopped chives 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 oregano 1 tablespoon dried thyme Instructions: Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26754,"A Peanut Picnic 1 package sugar cookie mix (recommended: Betty Crocker brand) 2 eggs 1/3 cup peanut oil 1 teaspoon water 1 (10-ounce) package peanut butter chips, chopped I cup coconut 8 to 10 drops green food coloring 1/2 cup butter, softened 2 2/3 cups confectioners' sugar 1/2 cup baking cocoa 1/4 cup milk 1 teaspoon vanilla 1 (10-ounce) package peanut butter chips, chopped I cup sweetened condensed milk 1 small tube of red decorating gel Peanut Butter Bumble Bees, recipe follows 1/2 cup creamy peanut butter 1 tablespoons butter, softened 1/2 cup confectioners' sugar 3/4 cup graham cracker crumbs 1 ounce semisweet chocolate 1/3 cup sliced almonds Instructions: Burger Buns: Preheat oven to 375 degrees F. In a large bowl, combine cookie mix, eggs, oil, and water and mix well. Stir in peanut butter chips. Shape into 1 1/2-inch balls and place 2 inches apart on an ungreased baking sheet. Bake for 13 minutes or until lightly browned. Cool on baking rack. Burger Topping: Combine coconut and food coloring to make \lettuce\ for burgers. Burger Filling: In a mixing bowl, cream butter. Add sugar, cocoa, milk, and vanilla. Beat until smooth. Frost bottom of half of the cookie \bun\ and sprinkle with coconut \lettuce\ topping. Top burger with other half of cookie and gently squeeze the burger together. Let cool. Peanutty Fries: In a double boiler, melt chips with milk. Stir until smooth. Line 9-inch baking pan with foil. Grease and pour into pan. Spread smooth and let cool. Flip over and remove foil. Let cool until dry. Cut into strips with knife or pizza cutter. Add red gel \ketchup\ to fries. Serve \burgers\ with \fries\ and garnish with Peanut Butter Bumble Bees. In a mixing bowl, cream peanut butter, butter, and sugar. Add cracker crumbs. Shape teaspoons of dough into small ovals and place on waxed paper. Melt the chocolate over medium heat and place in a zip-lock bag. Cut small hole in a corner of the bag and pipe 3 stripes over each bee. Insert 2 slices of almond for wings. Use a toothpick to poke holes for eyes. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]

" 26755,"Salsa and Chips 4 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped 1/2 medium onion, finely chopped (about 3 tablespoons)
1 jalapeno (or to taste), minced 1/4 cup chopped fresh coriander (cilantro) Kosher salt and freshly ground black pepper, to taste
Tortilla Chips, recipe follows Vegetable oil for frying Twelve 6-inch corn tortillas (preferably white) Fine salt Instructions: In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips. Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F. Meanwhile, stack the tortillas, and cut the pile into sixths to make chips. Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 26756,"Swiss Chard Saute 3 tablespoons unsalted butter 1 onion, finely chopped 1 carrot, finely chopped 1 potato, cut into 1/2 inch chunks 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds Swiss chard, washed, white and green parts cut into strips 3 tablespoons red wine vinegar Instructions: Heat the butter in a large saucepan over moderate heat. Add the onion, carrot, potato, salt and pepper and saute until the vegetables are tender, 7 to 10 minutes. Add the Swiss chard, stirring to mix well, cover the pan and simmer over low heat until chard is tender, 7 to 10 minutes. Add the vinegar and simmer, uncovered for a few minutes longer. Serve warm. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 26757,"Grilled Apple Slices with Caramel-Mascarpone Cream (Pacific Northwest) Vegetable oil cooking spray
4 Fuji or Pippin apples, cored and cut into 1/2-inch-thick slices
3 tablespoons safflower oil
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 cup maple syrup
1/4 cup heavy cream, at room temperature
2 tablespoons unsalted butter, at room temperature
1 cup (8 ounces) mascarpone cheese, at room temperature
1/3 cup chopped hazelnuts, toasted (see Cook's Note) Instructions: For the apples: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill pan with vegetable oil cooking spray. In a medium bowl, toss together the apple slices and safflower oil. Grill until lightly charred, about 2 minutes on each side. In a small bowl, combine the cinnamon and ginger. Sprinkle the cinnamon mixture over the grilled apple slices. For the cream: In a 1-quart saucepan, combine the maple syrup, cream and butter over medium-high heat. Bring to a boil and cook, until the mixture turns golden, about 4 minutes. Set the pan aside to cool slightly. Add the mascarpone cheese and whisk until the mixture is smooth. Divide the apple slices among 4 small plates. Drizzle with the cream. Sprinkle with the chopped hazelnuts and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26758,"Island Ceviche with Pickled Onions 1/2 pound pompano fillets, or other firm white fish fillet 1/2 pound bay scallops Vegetable oil, for coating Kosher salt and pepper 3 ounces fresh lime juice, about 3 limes 1 medium solo papaya, halved and seeded 1 cup finely diced Vidalia onion 4 serrano peppers, seeded and diced 1 small jalapeno, seeded and diced 2 plum tomatoes, seeded and diced 1/2 cup chopped cilantro 2 ounces tomato juice 1 tablespoon white wine Worcestershire sauce 1/2 tablespoon capers 1 tablespoon Mexican-style hot sauce Tortilla Chips, as accompaniment Pink Pickled Onions, recipe follows 8 ounces champagne vinegar 1/2 cup sugar 2 serrano chiles, seeded 2 medium red onions, thinly sliced Instructions: Cut the fish into pieces resembling the size of the scallops. Separately toss the seafood with a little oil and season with salt and pepper. In a saute pan over high heat, sear the fish and scallops, about 30 seconds on each side. The middle should still be raw. Work in batches so you don't overcrowd the pan. Place seafood into a glass dish and coat with lime juice. Glass is best, as it won't react with the acid in the juice. Marinate, refrigerated, overnight. Remove the flesh from 1/2 a papaya and cut into medium dice. Slice the remaining 1/2 into long strips. Next day, pour off the lime juice and gently fold the drained fish and scallop mixture together with remaining ingredients and diced papaya. Serve with tortilla chips, sliced papaya, and Pink Pickled Onions. In a small saucepan, bring the vinegar, sugar, and chiles to a boil. Stir until sugar is dissolved. Remove from heat. In a plastic container, place the sliced onions and pour the liquid over them. Place the container in an ice bath to cool. Serve chilled with meats and seafood. These are also great on sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 26759,"Roasted Sweet Potatoes with Pecans and Spiced Maple Sauce 2/3 cup roughly chopped pecans 3 pounds sweet potatoes, cut into large dice Salt and pepper 2 tablespoons vegetable oil 4 tablespoons unsalted butter 3 tablespoons maple syrup 1/4 teaspoon cayenne pepper Instructions: Heat oven to 450 degrees F and arrange rack in the middle. While oven heats, place pecans on a baking sheet to toast until they smell nutty and are slightly darker, about 5 minutes. Remove from oven and set aside. Place sweet potatoes on a baking sheet, drizzle with oil. Season well with salt and freshly ground black pepper, and toss to coat. Roast until golden brown and tender when pierced with a knife, about 40 to 45 minutes. Meanwhile, melt butter in a small saucepan over medium heat. When it foams, stir in maple syrup and cayenne and let cook briefly, about 1 minute. Serve sweet potatoes with a drizzle of maple butter and a scattering of pecans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26760,"Coconut Lavender Macaroons 2 large egg whites, room temperature 1 teaspoon fine salt
1 scant cup sweetened condensed milk
2 teaspoons vanilla extract or 1 vanilla bean, scraped
1/2 teaspoon dried lavender buds
One 14-ounce bag sweetened shredded coconut, toasted
Instructions: Preheat the oven to 350 degrees F. Combine the egg whites and salt in a stand mixer fitted with the whisk attachment. Whip on medium-high speed until medium peaks form, 3 to 5 minutes. Meanwhile, in a large bowl combine the sweetened condensed milk, vanilla extract and lavender buds. Stir in the toasted coconut and mix until combined. Fold in the whipped egg whites in thirds until just combined; the batter will look thick. With a 2-tablespoon scoop, drop the batter onto a parchment-lined baking sheet, spaced 1-inch apart. You will end up with 14 to 15 cookies depending on how loosely you pack the scoop. Bake until the macaroons are golden and delicious, 25 to 28 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26761,"Cheese Twists 2 cups whole wheat flour 1/4 cup corn meal 1/2 cup Parmesan cheese 1 egg 3/4 cup water Instructions: Preheat oven to 325 degrees. Mix all ingredients except 1/4 cup Parmesan cheese. Knead until thoroughly mixed. Roll dough into quarter-sized balls. On a lightly floured surface, roll balls into pencil-shaped \sticks\ in Parmesan so the sticks are coated. Flatten with rolling pin or by hand. Twist each about 6 to 8 times and place on ungreased baking sheet. Bake approximately 30 minutes. Cool on pan. Store in sealed container ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26762,"Brussels Sprouts, Walnut and Ricotta Salata Salad 1/2 pound Brussels sprouts, thinly sliced 1/2 cup toasted walnuts 2 1/2 tablespoons extra-virgin olive oil Juice of 1/4 lemon Kosher salt and freshly ground black pepper 2 1/2 ounces ricotta salata Instructions: Toss the Brussels sprouts, walnuts, olive oil and lemon juice together in a large bowl and season with salt and pepper. Shave or crumble the ricotta salata over the top; toss and serve.
","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 26763,"Crispy-Skinned Herb-Roasted Turkey One 12- to 14-pound fresh Amish turkey 3 tablespoons kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
6 fresh bay leaves
2 sprigs fresh thyme, leaves removed
Zest from 1 orange
1 sprig fresh rosemary, leaves removed
4 tablespoons unsalted butter, melted
Instructions: Three days before cooking the turkey, rinse, clean and dry the turkey thoroughly. In a food processor, pulse the salt, granulated garlic, black pepper, bay leaves, thyme, orange zest and rosemary until still coarse but uniform, about 10 times. Rub the inside of the turkey with the salt mix. Then carefully slip your fingers under the breast skin and rub a liberal amount UNDER the skin. Flip the turkey on its side and sprinkle more of the salt mixture on the thigh, wing and leg. Repeat on other side. Place the bird in a large zipper-top bag or brining bag. (If neither is available, cover in plastic wrap.) Place the bird on a wire rack on a sheet pan breast-side up, and place in the fridge away from any raw food (on a lower shelf). Leave in the fridge for 3 days. On the night before cooking, remove the turkey from the fridge and take it out of the plastic. The skin should be dry and the salt should be dissolved. If any large patches of moisture are present, wipe with paper towels. Place back in the fridge, uncovered, for another 8 hours to dry out. On the day of, take the turkey out of the fridge 1 hour before cooking. Preheat the oven to 425 degrees F. Fit a roasting pan with a wire v-rack. Put the turkey in the roasting pan and brush with the melted butter. Roast for 30 minutes. Turn the heat down to 325 degrees F and roast, basting occasionally, until the thigh registers 165 degrees F, about another 2 hours. Let the turkey rest for 30 to 45 minutes before carving.
","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 26764,"Russian Style Mixed/Dried Fruit Strudel 1 1/2 cups all-purpose flour 12 tablespoons (1 1/2 sticks) cold unsalted butter cut into pea sized bits 1/2 cup sour cream 1 cup pitted prunes (half of a 12-ounce box) 1/2 cup prune juice 3 tablespoons sugar 1 teaspoon vanilla 1 cup golden raisins 1/2 cup dried cherries 1 cup coarsely chopped walnuts or pecans 1 egg 2 tablespoons water Instructions: Put the flour in the bowl of an electric mixer. On slow, mix in the butter until it looks like very coarse meal. Mix in the sour cream until it masses together to form a dough. Pat into a rectangle, wrap in plastic and refrigerate for 1 hour or overnight. Filling: Coarsely chop the prunes. In a small saucepan, cover the prunes with the prune juice and sugar. Bring to a simmer for 3 minutes. Place in a food processor with the vanilla and puree to a paste. Mix in the raisins, cherries and walnuts. Refrigerate for 1 hour. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough out into a square 16 by16 inches. Place the filling in a log running along the bottom and roll up. Pinch the ends closed. Place on a parchment lined cookie sheet, seam side down. Mix the egg and water together to form a wash and paint the strudel. Bake for 30 minutes until crisp and golden. Let cool on a rack, then slice into 1 inch pieces. This was my Grandma Bessie's baking specialty. I haven't had this since she died but my brothers and I talk of it often, trying to re-construct what was in it. I re-discovered it at the Golden Key in Brighton Beach. Can be made on a rainy day with items in the pantry ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 26765,"Gorgonzola-Pear Toasts 1 baguette, cut into 1/4-inch-thick slices 2 tablespoons extra-virgin olive oil 1 8-ounce package cream cheese 4 ounces crumbled gorgonzola cheese 2 15-ounce cans sliced pears in juice, drained 1/2 cup candied pecans, chopped 2 tablespoons finely chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool. Meanwhile, in a small bowl, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans. Sprinkle with the parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 26766,"Ginger Chicken Meatball Sandwiches 2 tablespoons (16 grams) cornstarch, plus more for dusting 1 1/2 pounds ground chicken 1 1/2 teaspoons kosher salt 1/2 cup (40 grams) panko breadcrumbs 1 tablespoon (16 grams) sambal oelek 1 tablespoon (18 grams) hoisin sauce 1 tablespoon (15 grams) soy sauce 2 teaspoons granulated sugar 2 teaspoons unseasoned rice vinegar 2 teaspoon toasted sesame oil 1 teaspoon five-spice powder, optional 2-inch nub fresh ginger, peeled and finely grated (about 2 tablespoons) 2 scallions, minced 2 cloves garlic, finely grated 1 large egg 2 cups (480 grams) low-sodium chicken broth 3 tablespoons (56 grams) hoisin sauce 2 tablespoons (30 grams) soy sauce 1 tablespoon (16 grams) sambal oelek 2 pounds napa cabbage Neutral oil, for frying Chopped scallions, for serving 4 cups (540 grams) bread flour, plus more for dusting 2 tablespoons (25 grams) granulated sugar 2 1/4 teaspoons instant yeast 1 1/2 teaspoons kosher salt 1 1/2 cups (360 grams) warm water 2 teaspoons toasted sesame oil, plus more for assembly 4 tablespoons (30 grams) neutral oil, plus more for oiling the bowl 6 scallions, thinly sliced (about 1 cup/114 grams) 6 tablespoons (45 grams) sesame seeds Flaky salt, for serving Hoisin sauce, sliced cucumber, sliced scallion, fresh cilantro leaves, Japanese mayonnaise, such as Kewpie, and sriracha, for serving Instructions: To make the meatballs: Dust a quarter sheet tray with cornstarch and set aside. Place the ground chicken in a large mixing bowl and flatten with a spatula to increase the surface area. Sprinkle with the kosher salt and cornstarch, then add the panko, sambal, hoisin sauce, soy sauce, sugar, rice vinegar, sesame oil, five-spice powder, if using, ginger, scallions, garlic and egg. Fold together until evenly mixed. You can refrigerate for 20 to 30 minutes to solidify the fats, which will help with shaping, or continue to form the meatballs. Divide the meat mixture into 6 portions. Lightly coat your hands with cornstarch and roll the meat into balls, placing them onto the cornstarch-dusted sheet tray. Set aside. To make the braising liquid: Combine the chicken broth, hoisin sauce, soy sauce and sambal in a large measuring cup and whisk together. Set aside. To make the cabbage: Remove 6 to 8 leaves from the outside of the cabbage and set aside for later, then cut remaining cabbage into 6 or 8 wedges. Preheat the oven to 350 degrees F. Heat 1/2 inch of neutral oil in a heavy-bottomed Dutch oven over medium heat until it is shimmery. Pan-fry the meatballs in 2 batches, 3 to 4 minutes per side, or until golden and the meatballs easily release from the bottom of the pan. Return the par-cooked meatballs to their tray. Carefully remove the excess oil, leaving just a light coating on the bottom of the pan. Arrange the cabbage wedges on the bottom. Nestle in the meatballs, then cover with the reserved whole cabbage leaves. Pour in the braising liquid. Increase the heat to medium high. Bring to a boil, then reduce to a simmer. Cover the pan and transfer to the oven to braise for 1 hour until the meatballs are cooked and the cabbage is tender. Garnish with chopped scallions. For the yeasted scallion pancakes: Meanwhile, in the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast and kosher salt. Add the water, sesame oil and 2 tablespoons of the neutral oil. Mix on low speed until a shaggy dough comes together, scraping down the sides as necessary. Increase the speed to medium and knead for 8 to 10 minutes until the dough is soft and smooth and it pulls away from the sides of the bowl. Remove the dough from the bowl, divide in half and transfer each portion of dough to an oiled bowl. Cover with plastic or a clean towel and allow to double in size, about 1 hour. Turn out the doughs, one at a time, onto a lightly floured surface. Roll each into a 14-inch circle that is about 1/4 inch thick. Brush the surface of each with a thin layer of sesame oil and then scatter the scallions equally over each. Roll each into a tight jelly roll. Gently stretch each log and then coil into a spiral snail shape. Press to flatten slightly and set on a dusted baking sheet. Cover with plastic or a clean towel and allow to proof for 20 to 30 minutes or until puffy. Arrange an oven rack in the middle position. Preheat the oven to 400 degrees F. Heat an ovensafe, 8-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of neutral oil, swirl it around and heat until shimmery. Take one of the pancakes and flatten with your hands to the size of the pan. Brush the top with water and sprinkle with 3 tablespoons of the sesame seeds. Place the pancake in the oil, sesame-side facing up, and cook for 4 to 5 minutes (you can swirl it around but try not to disturb it too much), until the underside is deep golden. Flip with a spatula, transfer to the oven and bake for 10 minutes or until both sides are deep golden and it sounds hollow when you tap on it. Invert onto a rack and cool for a few minutes. Repeat with the remaining dough, neutral oil and sesame seeds. Cut each pancake into quarters and sprinkle with flaky salt. To make the sandwiches: Slice the meatballs (reserve the braised cabbage for another meal). Halve each scallion pancake quarter and schmear a thin layer of hoisin on the bottom of each. Layer on a slice of meatball, a couple slices of cucumber, sliced scallion, a handful of cilantro leaves and a squirt of mayonnaise and sriracha. Wrap up and serve for a delicious lunch on the go! ","[Pinot Noir, Sauvignon Blanc, Chianti, Grenache]" 26767,"Hot and Sour Chicken Soup 2 large egg whites 1 tablespoon dry sherry 1 teaspoon sesame oil 2 teaspoons cornstarch 1 pound boneless, skinless chicken breast, cut into thin strips 1 teaspoon coarse salt 1 teaspoon freshly ground black pepper 10 dried Chinese mushrooms, soaked in hot water for 20 minutes 1/2 cup frozen organic peas 6 cups chicken stock 2 tablespoons dry sherry 2 tablespoons soy sauce 3 tablespoons rice vinegar 2 teaspoons sesame oil 1 teaspoon coarse salt 1 teaspoon ground white pepper 1/2 teaspoon cayenne pepper 2 tablespoons freshly grated ginger 1 tablespoon cornstarch 1/4 cup water 2 eggs, lightly beaten 4 scallions, white and green parts, thinly sliced for garnish Instructions: In a bowl, combine the egg whites, sherry, sesame oil, and cornstarch, and whisk until thickened. Add the chicken, toss lightly to coat, cover, and refrigerate 3 to 4 hours, or overnight.
Drain the mushrooms, remove and discard the stems, and cut into strips. Set aside with the peas.
In a large pot, combine the soup base ingredients and heat until mixture boils. Add the chicken, mushrooms, and peas. Bring back to a boil and cook about 3 minutes, stirring to separate the chicken pieces, and skimming the surface to remove any impurities.
Meanwhile, dissolve the cornstarch in the water. Add to the soup, stirring constantly, and cook until soup thickens and turns glossy, 2 to 3 minutes. Remove from the heat, and taste for seasoning. Slowly add the beaten egg to the soup in a thin stream around the edge, stirring once or twice so that the cooked egg forms long threads. Serve warm in individual bowls, and garnish with scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 26768,"Vegetables 1 package frozen corn 1 package frozen peas 1 package frozen carrots Butter Salt Instructions: Boil each package until tender (usually about 8 minutes). Drain water, toss with lots of butter, salt, and any spice to punch up the flavor. ","[Chardonnay, Sauvignon Blanc, Riesling]" 26769,"Barley Greek Salad 1 cup pearled barley Kosher salt 2 cups yellow and red cherry tomatoes, halved 1/2 cup crumbled feta cheese 1/2 cup pitted kalamata olives 3 tablespoons chopped fresh mint 1 small red bell pepper, seeded, ribs removed and diced 1 shallot, minced 3 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil Freshly ground black pepper Instructions: Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26770,"Macadamia Nut Pops 1 cup vanilla ice cream, slightly softened 1/2 cup sweetened coconut milk
1 1/4 cups toasted macadamia nuts 1 cup rainbow mochi bites Instructions: Put the vanilla ice cream, coconut milk and 1 cup of the macadamia nuts in a blender. Blend until completely smooth. Gently fold in the mochi bites. Divide the mixture among ten 3-ounce waxed paper cups and place on a baking sheet or plate. Finely chop the remaining 1/4 cup macadamia nuts and sprinkle evenly over the ice cream mixture in the cups. Place an ice-pop stick into the center of each cup. Freeze until solid, at least 6 hours and up to overnight.
Use kitchen shears to remove the cups from the pops before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26771,"Long Beach Coleslaw 2 tablespoons extra-virgin olive oil 1/2 red onion, thinly sliced 2 tablespoons minced garlic (about 6 cloves) 1/2 small head red cabbage, trimmed and cut into 1/8-inch shreds Fine sea salt and freshly ground pepper 1 cup red wine vinegar 2 heads iceberg lettuce, trimmed and cut into 1-inch squares 1 cup thick, chunky blue cheese salad dressing (such as Marie's) Instructions: In a large skillet over medium-high heat, combine the olive oil, red onion and garlic and cook 2 minutes (do not brown). Add the cabbage, 1 teaspoon salt, 1 tablespoon pepper and the vinegar and mix thoroughly; cook 3 to 5 minutes, until the cabbage is tender. Transfer to a bowl and let cool to room temperature, then refrigerate 30 minutes. In a large salad bowl, toss the lettuce with the blue cheese dressing. Drain the cabbage and lightly mix with the iceberg and dressing. Add more pepper to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26772,"Sugar Cookie with Orange-Cinnamon Icing 4 sticks (2 cups) salted butter, at room temperature 2 cups granulated sugar
2 large eggs
6 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
2 teaspoons lemon juice 1/4 teaspoon ground cinnamon
4 large egg whites
Grated zest of 1 orange 6 cups confectioners' sugar
Instructions: For the sugar cookie: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. In a stand mixer, cream the butter and sugar together well. Add the eggs 1 at a time, mixing between each addition. On low speed, slowly add the flour, baking powder and salt and mix. Add the vanilla extract and 2 teaspoons water and mix just until combined; do not over mix! Refrigerate the dough for 30 minutes Dust a work surface with flour. Roll out the dough about 1/4 inch thick and cut into shapes using your favorite cookie cutters. Transfer to the prepared baking sheets and bake until no longer translucent and just golden at the edges, 7 to 9 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Continue rolling and baking any remaining dough, re-rolling scraps once. For the icing: Whisk together the lemon juice, cinnamon, egg whites and orange zest in the bowl of a stand mixer. Using the paddle attachment and on medium speed, gradually add the confectioners' sugar and beat until the icing is the desired stiffness. Transfer the icing to a piping bag and pipe on the cookies in desired decorative patterns. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 26773,"Gazpacho Salad 3 tomatoes, cut into wedges 2 yellow bell peppers, roughly chopped 1 English cucumber, sliced 1/3 cup tomato juice 1/4 cup extra-virgin olive oil 3 tablespoons sherry vinegar Kosher salt and freshly ground pepper 1 tablespoon minced fresh chives 1 shallot, thinly sliced Flaky sea salt Instructions: Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper. Sprinkle the salad with the chives, shallot and flaky sea salt. ","[Rioja, Tempranillo, Garnacha]" 26774,"Soy-Braised Collards with Five-Spice Powder 1/4 cup rice wine or sherry 3 tablespoons soy sauce 2 teaspoons sugar 1/2 teaspoon five-spice powder 2 1/2 pounds collard green, tough stems discarded, washed, shaken dry to remove excess water, and coarsely chopped Rice vinegar Instructions: Bring rice wine, soy sauce, sugar, five-spice powder, and 1/4 cup water to a boil in a large casserole or Dutch oven. Add the damp greens. Cover, reduce the heat, and simmer, stirring once or twice, until the greens are very tender, about 15 minutes. Remove the cover and simmer until the greens are no longer soupy, 3 to 4 minutes. Adjust the seasoning, adding rice vinegar to taste. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 26775,"Crispy Grilled Cheese 2 slices sourdough sandwich bread or crusty French bread Softened butter, for spreading 1/4 cup grated Parmesan
1/2 cup mixed grated Cheddar, fontina and Gruyere cheese Instructions: Heat a nonstick or cast-iron skillet over medium-low heat. Spread one side of each piece of bread with a small amount of softened butter. Sprinkle 2 tablespoons of the Parmesan on each slice so it sticks to the butter. Turn one piece over and sprinkle the mixed cheese on top (this will be the filling). Place the other piece of bread on top, with the Parmesan side facing up. Carefully transfer the sandwich to the skillet and cook on both sides until the middle filling is melted and gooey. Watch carefully so the surface doesn't burn; it should be a nice deep golden brown. Slice in half and dig in! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26776,"Jelly Donuts 2 tablespoons yeast, dry active 4 tablespoons granulated sugar 3/4 cup whole milk, warm 2 cups flour 2 large eggs, yolks only Pinch salt 1 teaspoon cinnamon 1 1/2 tablespoons softened butter 2 cups plum preserves Oil, for frying Instructions: Dissolve yeast and 2 tablespoons of sugar in milk, and let sit for 10 minutes. Sift flour, place on a board, and make a well. Add the yeast, yolks, salt, remaining sugar, and cinnamon. Kneed well until elastic. Cover and let rise over night. Next day roll dough into 1/8 inches. Cut out with a glass into round about 2 inches in diameter. Cover and let rise 15 minutes or more. With your hand, form a pouch and fill with 1/2 teaspoon of preserves and seal completely. Heat oil to 375 degrees and fry until golden brown. Roll in granulated sugar before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 26777,"Shiitake Mushroom Adobo 4 ounces dried shiitake mushrooms 3 tablespoons canola oil or other neutral-flavored oil 4 cloves garlic, crushed and peeled 1 large yellow onion, diced 2/3 cup soy sauce 1/4 cup granulated sugar or 3 tablespoons agave nectar 2 fresh bay leaves or 1 dry bay leaf Freshly ground black pepper 1/4 cup white distilled vinegar Cooked jasmine rice, for serving Instructions: Bring 1 quart of water to a boil. Place the dried shiitake In a medium heatproof bowl and pour the boiling water over to rehydrate the mushrooms. Cover with a plate to retain heat and steep the mushrooms for about 15 minutes. Drain the mushrooms, squeezing out and reserving any excess liquid in a separate bowl. Set the mushrooms aside until cool enough to handle, about 5 minutes. Remove each mushroom stem from its cap and discard the stems. Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, lower the heat to medium and cook, stirring constantly, until softened, about 6 minutes. Add the mushrooms and reserved liquid, soy sauce, sugar or agave nectar, bay leaves and 1 teaspoon pepper. Cook over medium heat until the liquid has reduced by half, about 25 minutes. Stir in the vinegar and cook until well combined and the flavor has melded, about 5 minutes more. Serve with jasmine rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26778,"White Cupcakes with Meringue 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 sugar 2 large egg whites, at room temperature 4 large egg whites 2/3 cup sugar 1 teaspoon lemon juice Pinch of cream of tartar Pinch of fine salt 2 to 3 drops liquid food coloring Instructions: Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper cupcake liners. Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside. Beat the butter in a large bowl using an electric mixer on low speed until smooth, about 1 minute. Gradually beat in 1/2 cup of the 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 with 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 between the cups of the prepared muffin tin. Bake, rotating the tin halfway through, until a tester inserted in the center of the cakes comes out clean, about 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove from the tin and cool completely on the rack. Bring a few inches of water to a boil in a saucepan. Whisk together the egg whites, sugar, lemon juice, cream of tartar and salt in a medium heat-safe bowl. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Continue whisking until the mixture is hot to the touch and the sugar dissolves, about 2 minutes. Remove the bowl from the water and whip with an electric mixer at medium-high speed until the meringue is cool and holds a soft peak, about 5 minutes. Add a few drops of desired food coloring to tint the frosting and continue beating until it holds stiff peaks. Spoon or pipe the frosting decoratively and generously on the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26779,"Foil-Packet Steak and Asparagus 1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh marjoram 2 cloves garlic, finely grated Kosher salt 1 1/2 pounds skirt steak, cut into eight 4-inch-long pieces 1 1/2 teaspoons cracked pepper Instructions: Preheat a grill to medium high. Lay out four 12-by-18-inch sheets of heavy-duty foil on a work surface. Combine the asparagus, olive oil, marjoram, garlic and a pinch of salt in a large bowl and toss. Sprinkle the steak with a big pinch of salt and the pepper. Put 2 pieces of steak side by side in the center of each sheet of foil and top with the asparagus. Bring the 2 short ends of the foil together and fold twice; fold in the sides to seal. Put the foil packets steak-side down on the grill and cook, flipping halfway through, until the steak is cooked to medium and the asparagus is tender, about 5 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 26780,"Deep Chocolate Pudding 1 cup granulated sugar 4 tablespoon cornstarch 1/3 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder 1/8 teaspoon salt 2 1/2 cups whole milk or substitute 2 percent milk 4 large egg yolks 1/2 cup heavy cream 1 teaspoon pure vanilla extract 4 ounces good-quality bittersweet or semisweet chocolate, chopped Lightly sweetened whipped cream, to serve, if desired Instructions: Place sugar in a large bowl. Sift over it the cornstarch, cocoa and salt. Add 1/2 cup of the milk and stir the mixture to make a thick paste. Lightly beat the egg yolks, then add these to the cornstarch mixture, whisking to blend well. Wrap a damp towel around the base of the bowl to prevent it from sliding around when the scalded milk is added. Meanwhile, in a heavy-bottomed 2-quart saucepan, combine the remaining 2 cups milk and the cream. Bring these just to the boil, then remove the pot from the heat. Pour a small amount of the hot liquid into the cornstarch-cocoa mixture, whisking constantly. Continue to whisk the milk-cream mixture into the bowl gradually, until all of the liquid has been incorporated, and the mixture is smooth. Rinse out the pot used to scald the milk and the cream, but don't dry it: this will help prevent the pudding from scorching on the bottom. Pour the custard into the clean pot and add the vanilla. Have ready a clean mesh sieve over a medium sized bowl. Return the pot to the stove and stir with a wooden spoon over low to medium-low heat until the custard thickens, about 5 to 7 minutes. It should approach but never quite reach, a boil and be about the consistency of mayonnaise when it's done. This custard behaves strangely, you may fear something has gone terribly wrong, but press on! It will get increasingly lumpy to the point where, just as it reaches the right thickness, it will seem downright chunky: never mind! Quickly remove the pot from the element and pour through the sieve into the clean bowl, pressing the custard through with a rubber spatula. Add the finely chopped or grated chocolate in 2 additions, stirring gently with a clean wooden spoon or rubber spatula until the chocolate is melted smoothly into the pudding. Spoon the pudding into 6 to 8 serving dishes or goblets and chill at least 6 hours or overnight. If you like the pudding with no skin on the top, press plastic wrap onto the surface of the warm pudding in the serving dishes. If a skin on your chocolate pudding makes you happily nostalgic, wait until the puddings are cold before covering. The pudding can be made up to 2 days ahead of time. Serve just as it is, or with a dollop of lightly sweetened whipped cream for a truly decadent dessert. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 26781,"Noble Sausage 15 cloves garlic, finely chopped 1 fennel bulb, finely chopped 1 bunch fresh basil 2 tablespoons crushed red pepper flakes 1 tablespoon cumin 1 tablespoon coriander 1 tablespoon anise powder 1 tablespoon ground black pepper 1 tablespoon salt 5 pounds ground pork Instructions: Combine the garlic, fennel and basil in a food processor and puree. Add the red pepper flakes, cumin, coriander, anise, black pepper and salt and keep mixing until well combined and no chunks remain; you can add a little water to help the mixing process if needed. This is your seasoning and fennel mixture. Put the ground pork in a wide pan with the seasoning and fennel mixture and mix well by hand. Place over medium heat and cook, stirring throughout and mixing with a spoon or potato masher, until fully cooked, about 20 minutes. Remove from the heat. Continue to stir and mash/chop up the meat while cooling, about 15 minutes. Strain. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 26782,"Black Forest Trifle Nonstick cooking spray 2 cups all-purpose flour, plus more for dusting 1 1/2 cups sugar
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 cup buttermilk
1/2 cup canola oil
2 teaspoons pure vanilla extract
1 cup very hot, strong coffee
1 cup cocoa powder 1 cup sugar
1/2 cup cornstarch
1/2 teaspoon kosher salt
4 cups reduced-fat milk
3 large egg yolks, lightly beaten
2 teaspoons pure vanilla extract
2 cups heavy whipping cream 1/2 cup sugar
1 teaspoon pure vanilla extract
Two 15-ounce cans pitted cherries, drained
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour a 13-by-9-inch baking pan. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Add the buttermilk, oil and vanilla. Stir until just combined. Add the coffee and mix well. Pour into the pan and bake until a toothpick comes out clean, about 40 minutes. Cool the cake completely. Crumble the cake into medium chunks, cover, and then set aside. For the pudding: In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Whisk in the milk. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. Reduce the heat to very low. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Remove from the heat and stir in the vanilla. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and then cool. For the whipped cream: Using an electric mixer set on high speed, beat the cream, sugar and vanilla until stiff peaks form. Place half of the cake crumbles in the bottom of a trifle dish. Top with half of the pudding, then half of the cherries, and half of the whipped cream. Repeat the layering with the remaining cake, pudding, cherries and whipped cream. Save a few cherries or cake crumbs to garnish the top layer. Cover with plastic wrap and refrigerate for at least 2 hours or up to 1 day. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 26783,"Peach Upside-Down Cake 2 sticks butter 1/2 cup sugar
2 ripe peaches, pitted, sliced into eighths
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
1 tablespoon vanilla extract
3 eggs
Zest of 1/2 lemon
Instructions: Preheat the oven to 350 degrees F. Place 1 tablespoon of the butter in 8 ramekins, and rub all around the inside. Divide 1/4 cup of the sugar between the ramekins and turn so the insides are coated with sugar. Divide the peaches between the ramekins. In a large bowl, combine the remaining 1/4 cup sugar and the flour, baking powder, baking soda and salt; stir to incorporate. In a separate bowl, combine the buttermilk, vanilla, eggs and lemon zest. Melt the remaining stick butter in a small saucepan and cook until brown; pour into the wet ingredients and mix together with a whisk. Add the wet mixture to the dry, and stir with a spatula until combined. Pour the batter over the peaches, filling to just below the top of the ramekins. Set the ramekins on a small baking sheet and transfer to the oven. Bake for 25 minutes. Let cool for 7 to 10 minutes. Run a paring knife or small offset spatula around the edge of each ramekin, and then invert the cakes onto serving plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26784,"Shrimp Coconut Curry 3 tablespoons vegetable oil 1/2 teaspoon black mustard seeds 8 fresh curry leaves 1 large red onion, finely chopped 1 teaspoon grated fresh ginger 1 teaspoon red chili powder 1 teaspoon sambar masala powder or curry powder 1/2 teaspoon turmeric Table salt, to taste One 14-ounce can coconut milk 12 colossal shrimp (13/15), shelled with tails on
Basmati rice, for serving
Instructions: In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the mustard seeds. As soon as they begin to sputter, add the curry leaves, onions and ginger; saute until the onions are golden brown, 5 to 7 minutes. Reduce the heat to low. Add the chili powder, sambar masala, 1/4 teaspoon of the turmeric and some salt and saute for 1 minute. Add the coconut milk and simmer until the mixture is slightly thickened and has turned a deeper shade of gold, about 5 minutes. Pat dry the shrimp. Combine the remaining 1/4 teaspoon turmeric and some salt in a medium bowl. Add the shrimp and toss to coat. Heat the remaining tablespoon vegetable oil in a second large skillet over medium heat. Add the shrimp and cook, tossing occasionally, until pink, 4 to 6 minutes. Add the shrimp to the coconut curry. Serve over rice. ","[Chenin Blanc, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26785,"Elvis Moon Pie 4 ounces peanuts 8 ounces confectioners' sugar 4 ounces egg whites 2 ounces granulated sugar 8 ounces bacon, diced small 1 bunch bananas, peeled and chopped 1 tablespoon brown sugar 1/2 ounce dark rum 1/4 ounce fresh lime juice 3 packages unflavored gelatin 1 cup ice cold water 12 ounces granulated sugar (about 1 1/2 cups)
1 cup light corn syrup
1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners' sugar 1/4 cup cornstarch Instructions: For the macaroons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. Place the peanuts and confectioners' sugar in a food processor and process until it reaches a flour consistency, about 5 minutes. Place the egg whites and granulated sugar in a stand mixer and whip until firm peaks form. Using a rubber spatula, slowly fold in the peanut/sugar mixture, one-third at a time, until fully incorporated, being careful not to let the mixture \drop.\ Pipe the batter using a piping bag or pastry bag onto the prepared baking sheets (six 3-inch rounds on each tray) about 1 inch apart. Bake until golden brown and nicely risen, 15 to 17 minutes. Let rest 20 minutes, and then remove the macaroons from the baking sheets. For the compote: Render the bacon in a saute pan over low heat until crispy and browned. Add the chopped bananas and cook while mashing. Then add the brown sugar, rum and lime juice, and continue to cook the mashed mixture until no liquid remains. For the marshmallow cream: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan, combine the remaining 1/2 cup water, the granulated sugar, corn syrup and salt. Place over medium-high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, 12 to 15 minutes. Add the vanilla during the last minute of whipping. To assemble: Place one macaroon baked-side down. Add a scoop of the compote, about 3 tablespoons. Cover the compote with 1 tablespoon marshmallow whip. Using a hand torch, roast the marshmallow until browned. Top with another macaroon, baked-side up. Repeat with the remaining ingredients. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26786,"Apple and Blackberry Kuchen 2 1/4 to 2 1/3 cups white bread flour 1/2 teaspoon salt 2 tablespoons sugar 1/2 package (from 1/4-ounce package) rapid-rise yeast (about 1 teaspoon) 2 eggs 1/2 teaspoon vanilla extract 1/2 lemon, zest grated 1/4 teaspoon ground cinnamon 1/2 cup lukewarm milk Scant 1/4 cup butter, softened 1 egg beaten with 1 tablespoon cream and a pinch ground cinnamon 1 small or 1/2 medium firm, tart apple (about 6-ounce in weight) 1 2/3 cups blackberries 1/2 lemon, zested 1/3 cup self-rising flour 2 tablespoons ground almonds 1/4 teaspoon ground cinnamon Scant 1/4 cup cold unsalted butter, diced 2 tablespoons granulated sugar 2 tablespoons Demerara, or granulated brown sugar 2 tablespoons sliced almonds Instructions: For the cake: Pour 2 1/4 cups of the flour in a bowl with the salt, sugar and yeast. In another bowl, beat the eggs and add them, with the vanilla extract, lemon zest and cinnamon, to the lukewarm milk. Stir the liquid ingredients into the dry ingredients to make a medium-soft dough, being prepared to add more flour as necessary. I generally use about 2 1/3 cups in all, but advise you to start off with the smaller amount: just add more as needed. Work in the soft butter and knead by hand for about 10 minutes or half that time by machine. When the dough is ready it will appear smooth and springy: it suddenly seems to plump up into glossy life. Cover with a kitchen towel and leave until doubled in size (1 hour to 1 hour 15 minutes). Or leave to rise slowly in a cold place overnight. Then punch down and press to line a jellyroll pan measuring 13 by 9-inches. You may think it's never going to stretch to fit, but it will, although you may need to let it rest for 10 minutes or so mid-stretch, especially if the dough has had a cold rise. When it's pressed out on the pan, leave it to rest for 15 to 20 minutes and then brush with the egg and cream mixture. Meanwhile, preheat the oven to 400 degrees F. Peel and chop the apple and toss it in a bowl with the blackberries and the zest from the other half lemon. Set the bowl aside for the few minutes it takes to make the crumble topping. Put the flour, ground almonds and cinnamon in a medium-sized bowl, stir to combine, then add the cold, diced butter. Using the tips of your fingers - index and middle stroking the fleshly pads of your clumpy (this is very buttery mixture) oatmeal. Fork in the sugars and sliced almonds. Tumble the fruit over the egg-washed dough and then sprinkle the crumble on top of that. Put in the oven for 15 minutes, then turn down to 350 degrees F and cook for a further 20 minutes or so, until the dough is swelling and golden at its billowing edges and the crumble is set; don't expect it to be crunchy. Remove from the oven and, if you can, wait 5 minutes or so before cutting it into greed-satisfying slabs. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 26787,"Brioche French Toast with Caramelized Peaches 16 oz. sliced fresh peaches or one 16-oz. package frozen sliced peaches 1/2-cup sugar 1 Tbs. almond extract 6 Tbs. unsalted butter, cut up, plus 2 Tbs. 3 eggs 1 cup milk 1 tsp. ground cinnamon 6 muffin-sized brioches, halved lengthwise 1/2-cup sliced almonds, toasted (optional) Instructions: Preheat oven to 450 degrees F. In a 9x13-inch baking pan, combine peaches, sugar, almond extract and six tablespoons butter. Bake for 15-20 minutes, or until peaches are lightly browned. Put the remaining two tablespoons of butter in a 4x6-inch nonstick loaf pan and place in oven for 10 minutes.
In a shallow bowl, whisk eggs, milk and cinnamon. Dip brioche halves in egg mixture and place, cut side down, in the heated baking pan. Bake for 7-10 minutes, or until toasted on the bottom. Place brioches on a platter, toasted side up, and top with caramelized peaches. Sprinkle with toasted almonds, if desired. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 26788,"Chicken with Shallots 4 boneless chicken breasts, skin on (6 to 8 ounces each) Kosher salt and freshly ground black pepper 3 tablespoons vegetable or canola oil 1/2 cup dry white wine 1/3 cup freshly squeezed lemon juice (3 lemons) 1/4 cup minced shallots (1 large) 3 tablespoons heavy cream 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature Instructions: Preheat the oven to 425 degrees. Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown. Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through. Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will \break! Sprinkle with salt and serve the chicken hot with the sauce spooned over it. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 26789,"Champagne Poached Chicken with Grape Salad 2 tablespoons butter 1 large shallot, finely chopped 1 (750-ml) bottle Champagne 1 tablespoon freshly chopped parsley leaves, plus more for garnish 2 teaspoons lemon juice 1 1/2 pounds chicken breasts, boneless, skinless, rinsed and patted dry 1/2 cup heavy cream 1 tablespoon white sauce mix (recommended: Knorr) Grape Salad, recipe follows 1 cup coarsely chopped red seedless grapes 1 tablespoon freshly chopped parsley leaves 1 tablespoon red wine vinegar 1 tablespoon extra-virgin olive oil 2 scallions, sliced Salt and freshly ground black pepper Instructions: In a large straight sided frying pan melt butter over medium-high heat. Add shallots and saute until soft, about 2 minutes. Add Champagne, parsley and lemon juice to pan. Bring to a boil then reduce heat to a simmer. Slide chicken into Champagne mixture and poach 15 minutes, turning once. (Use an instant-read thermometer to be sure the internal temperature is 165 degrees F.) Remove chicken with a slotted spoon to a plate; set aside. Ladle 1/2 cup of poaching liquid into a small pot over medium heat. Add cream and bring to just under a boil. Reduce heat and simmer. Whisk in white sauce mix. Simmer 1 minute, stirring constantly. To serve chicken, spoon sauce over top and garnish with parsley and grape salad. Combine all ingredients in medium bowl; mix well. Season, to taste, with salt and pepper Use as garnish for poached chicken. ","[Bubbly sparkling wines such as Champagne, Cava, Prosecco]

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

recipe: Herbed Goat Cheese and Pear Tartlets 1 1/2 cups all-purpose flour 1/4 cup cold unsalted butter, cut into small" 26790,"Frozen Banana Ice Cream Sandwiches 1 pound chocolate chip cookie dough (recommended: Nestle Toll House) 1 1/2 cups semi sweet 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 wax 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]" 26791,"Spicy Lemon Roasted Chicken with Crispy Potatoes 1 pound Yukon Gold potatoes, cut into 1-inch pieces 7 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 8 skin-on, bone-in chicken thighs and drumsticks (4 of each; about 2 1/2 pounds total) 3 Fresno cl peppers, seeded and roughly chopped 2 cloves garlic, chopped Grated zest and juice of 1 lemon 1 tablespoon plus 2 teaspoons red wine vinegar 1 teaspoon paprika Heaping 1/2 teaspoon honey 4 cups iceberg lettuce salad mix Instructions: Put a baking sheet on the top oven rack and preheat to 475 degrees F. Toss the potatoes with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until the potatoes start browning, about 10 minutes. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Pat the chicken dry with paper towels and season with salt and pepper. Cook skin-side down until the skin is crisp and brown, about 6 minutes, then flip and brown lightly on the other side, about 3 minutes. Make the sauce: Blend the chiles, garlic, lemon zest and juice, 1 tablespoon vinegar, the paprika, honey and 1 teaspoon salt in a blender to make a chunky puree. Gradually blend in 1/4 cup olive oil. Set aside half of the sauce for serving. Move the potatoes to one side of the baking sheet and add the chicken skin-side up to the other side. Brush all over with the remaining cl sauce. Roast until the chicken is cooked through and the potatoes are browned and crisp, 13 to 15 minutes. Divide the chicken, potatoes and pan juices among plates. Toss the lettuce mix with the remaining 1 tablespoon olive oil and 2 teaspoons vinegar; season with salt and pepper. Add the salad to the plates. Serve with the reserved cl sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 26792,"Moravian Spice Cookie Wafers (United States) 1 2/3 cups all-purpose flour 1/2 teaspoon fine salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 to 3/4 teaspoon finely ground white pepper 1/2 teaspoon dry mustard powder 6 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1/4 cup molasses 1 large egg yolk Instructions: Preheat the oven to 325 degrees F. Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl. Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together. Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely. Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough. Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 26793,"Poule au Pot 3 pounds beef or veal shank 9 pints (1 gallon plus 2 cups) water 1 onion studded with 2 cloves 1 large bouquet garni Salt and freshly ground black pepper 12 black peppercorns 1 stick celery 1 large chicken or boiling fowl, about 4 to 5 pounds, with the liver and heart 1 1/2 pounds medium carrots 2 pounds leeks, trimmed and halved lengthways 1 pound medium turnips Noodles for 8, about 4 ounces, or 1 small loaf French bread, sliced diagonally Coarse sea salt, to serve 2 ounces fresh bread crumbs 1/4 pint (1/2 cup) milk 8 ounces raw gammon (bacon), chopped 1 clove garlic, finely chopped 4 tablespoons chopped parsley 1 egg, beaten Pinch freshly grated nutmeg Instructions: Put the shank in a large saucepan, add the water and bring slowly to the boil, skimming off any scum. Add the onion, bouquet garni, some salt, the peppercorns and celery, and simmer uncovered for 2 hours, skimming as you go. Meanwhile, prepare the stuffing. Soak the bread crumbs in the milk to moisten, then squeeze dry. Mix them with the gammon, garlic and parsley. Chop the chicken liver and heart, and add to the mixture with the beaten egg. Season with pepper and nutmeg (you may not need salt, but taste to see). Beat very well until thoroughly mixed. Stuff the bird and truss it. Add the bird to the pot with the shank and continue to simmer uncovered for 1 hour. Add the carrots, leeks, and turnips. Taste for seasoning, then continue to simmer for another hour or until everything is tender. Be sure that there is always enough liquid to cover everything. If you are going to serve the broth as a first course, strain 2 1/2 pints of the liquid into a separate pan, boil to reduce by one-third, remove as much fat as possible and adjust the seasoning. Either simmer the noodles in it for 5 minutes or serve with the diagonally sliced French bread - toasted in a preheated 350 degree oven for 10 to 15 minutes. (Put the slices of bread in soup bowls and then pour the broth over them.) Transfer the beef and chicken to a board. Meanwhile, cut the shank into medium-thick slices and arrange on a large platter. Untruss and carve the chicken. Pile the stuffing on the platter and arrange the chicken on top. Put the vegetables in pretty array around the meat. Cover and keep hot while you serve the first course. Serve the meat platter as the main course - it may need some coarse salt to go with it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26794,"Radish and Sesame Soy Noodle Salad 3 tablespoons light soy sauce 3 tablespoons black rice vinegar (recommended: Chinkiang) or balsamic vinegar 3 tablespoons toasted sesame oil 7 ounces cooked whole wheat noodles or cooked brown rice, drizzled with groundnut oil 7 ounces red radish, washed and quartered 1/2 cucumber, halved lengthwise, seeded and diced 1 small handful black sesame or toasted sesame seeds Fresh cilantro sprigs, for garnish 1 medium red cl, seeded and finely chopped 3 tablespoons light soy sauce 3 tablespoons black rice vinegar (recommended) or balsamic vinegar 2 tablespoons toasted sesame oil 1 teaspoon thinly sliced strips fresh ginger, cut 5-inches in length Fresh cilantro sprigs, chopped, as needed 3 tablespoon fiery cl sauce 3 tablespoon light soy sauce Instructions: For the dressing: Combine the soy sauce, rice vinegar and sesame oil in a bowl. For the salad: Prepare the noodles, radishes, and cucumber, and chill them in the refrigerator for at least 1 hour. To serve, add the noodles to a large dish, layer them with some radish and cucumber pieces and scatter over the black sesame seeds. Spoon the dressing over the dish, garnish with some fresh cilantro sprigs and serve immediately at the table to share. You could also dish up individual portions. Try two other dressings to enhance this dish. Soy and Vinegar Dipping Sauce: Combine the chiles, soy sauce, rice vinegar, sesame oil, ginger, and chopped cilantro in a small bowl. Fiery Soy and cl Dipping Sauce: Combine the hot cl sauce and soy sauce in a small bowl. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 26795,"Zucchini Pizza Bites Cooking spray 1 medium zucchini Kosher salt
1/4 cup marinara sauce
1/2 cup shredded mozzarella Instructions: Preheat the oven 400 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray. Slice the zucchini 1/4-inch thick; you should get about 24 slices. Place the slices on the prepared baking sheet and sprinkle with salt. Top each slice with 1/2 teaspoon marinara sauce and 1 teaspoon mozzarella. Bake until the cheese is melted and bubbly, about 8 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 26796,"Creme Brulee 1 extra-large egg 4 extra-large egg yolks 1/2 cup sugar, plus 1 tablespoon for each serving 3 cups heavy cream 1 teaspoon pure vanilla extract 1 tablespoon orange liqueur (recommended: Grand Marnier) Instructions: Preheat the oven to 300 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full. Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm. To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26797,"Pomegranate Rum Punch for a Crowd 5 cups pomegranate juice, such as Pom 3 cups good quality lemonade One 750-milliliter bottle white rum (or aged rum if you're feeling adventurous) 1 cup fresh berries, such as blueberries and raspberries 1 cup fresh berries, such as blueberries and raspberries
Lemon wheels, for garnish Ice, for serving Instructions: Create an ice float by freezing water in a plastic container (choose a size that will make a shape to fit comfortably in your punch bowl) for at least 6 hours or overnight. Combine the pomegranate juice, lemonade and rum in a large punch bowl and stir well to incorporate. When ready to serve, add the large ice float, stir well and then chill for at least 15 minutes. Garnish with the berries and lemon wheels. Serve over ice in coupe or punch glasses. ","[Sangiovese, Pinot Grigio, Moscato, Sauvignon Blanc]" 26798,"Amazing Fruit Snack 1 jicama, washed and peeled 1 medium chayote fruit, peeled and washed 1 orange, peeled and segmented 1 cucumber, peeled 1 lime, juiced 1 pinch chili flakes, to taste 1 tablespoon chopped fresh cilantro leaves Salt Toothpicks Instructions: Segment the orange and grapefruit, reserving the un-segmented part of each fruit. Cut jicama, chayote and cucumber into finger-size julienne. Place the segmented oranges and grapefruit in a bowl with other cut veggies, squeeze the lime and un-segmented part over the cut veggies and citrus and toss in the chili and cilantro. Season with salt, to taste, and stab each piece with toothpicks. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 26799,"Pork with Peaches 1 (3 1/2 pound) (1 1/2 kilogram) pork loin, boned 1 bunch fresh thyme, leaves picked 1 bulb garlic 7 ounces (200 grams) butter 2 tins (cans) peaches in natural juice, drained Salt and freshly ground black pepper Around 15 slices of pancetta, streaky bacon, or Parma ham 1 glass (about 6 ounces) white wine A little flour 1 glass (about 6 ounces) water Instructions: Preheat the oven to 425 degrees F (220 degrees C/gas 7). Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out. Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string. Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden. When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 26800,"Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat Pasta 1 pound whole-wheat or whole-grain rigatoni or other short cut pasta 1 loaf crusty bread, bakery sliced (baguette or ciabatta) 1 pound crimini mushrooms, wiped clean 5 tablespoons extra-virgin olive oil 5 to 6 cloves garlic, peeled 1/4 pound pancetta, a couple thick slices, finely diced 1 1/2 pound chicken thighs, chopped into small bite-sized pieces 1 medium to large onion, chopped 1 carrot, peeled 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped 1 bay leaf Salt and pepper 1/2 cup Marsala, a couple glugs 1 (28-ounce) can tomatoes (recommended: San Marzano) Couple handfuls fresh baby spinach Few grates nutmeg or a pinch of ground 1/4 cup aged balsamic vinegar Splash heavy cream Grated Parmigiano-Reggiano Handful basil leaves, torn Instructions: Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm. Heat oven to 350 degrees F.
Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.
Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped
While mushrooms cook, begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.
Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.
When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping. Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 26801,"Cheeseburger Meatloaf Nonstick cooking spray, for the pan 6 slices Texas toast, cubed
1/2 cup milk
2 pounds ground beef
6 strips crisp cooked bacon, chopped
2 large eggs
2 red onions; 1 finely chopped and 1 thinly sliced
1 cup plus 2 tablespoons ketchup
1/4 cup plus 1 tablespoon mustard
1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 ounces Cheddar, cut into small cubes, plus 1 cup grated Cheddar 1/4 cup grated yellow onion (from about 1/2 onion) Dill pickle chips, for serving Instructions: Preheat the oven to 350 degrees F. Spray a broiler pan with nonstick spray. Mix together the bread and milk in a bowl and set aside. Add the ground beef, bacon, eggs, chopped red onion, 2 tablespoons ketchup, 1 tablespoon mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large bowl. Add the soaked bread and mix with your hands, trying to keep the mixture light. Gently mix in the cubed Cheddar, making sure to distribute it evenly throughout the meat. Form the meat mixture into a loaf approximately 6 to 8 inches wide and 1 1/2 inches thick on the prepared pan. Mix the grated yellow onion with the remaining 1 cup ketchup, 1/4 cup mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in another bowl. Spread half of the sauce on top of the meatloaf. Tent the pan with foil and bake for 1 hour. Remove the foil, add the rest of the sauce and continue baking until the internal temperature reaches 160 degrees F and the meatloaf is no longer pink in the middle, another 35 to 40 minutes. Sprinkle on the grated Cheddar and return to the oven for 5 minutes to melt. Let the meatloaf rest for 10 minutes before removing to a platter. Slice and serve with the sliced red onions and dill pickle chips. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 26802,"Lentil Soup 2 cups red lentils 1/3 cup fresh cilantro Salt and black pepper, to taste 1/2 cup distilled white vinegar 10 to 12 green chilies cut into rings 2 large Idaho potatoes grated on medium grater Vegetable oil 2 to 3 cups Vidalia onions cut into 1-inch slivers Cubed bread (1/4-inch to 1/2-inch cubes) Salted butter 1 cup fresh cilantro Instructions: In advance: pour distilled vinegar into a bowl with the green chili rings and let sit for at least 1 hour prior to serving soup. To prepare soup, wash red lentils in warm water, 2 or 3 times over. Then fill large pot with 5 to 6 cups water. Cook lentils over medium flame until they lose their form, and a soup-like base is formed. Add fresh chopped cilantro, salt and pepper to soup, set soup aside. Next, prepare the rest of the add-ins. Grate Idaho potatoes and deep fry to golden brown in hot oil. Place on paper towels to absorb excess oil, then put into a bowl. Saute onions in pan with 1/3 cup vegetable oil until golden-dark brown and caramelized, then place in a bowl. Saute cubed bread in a mixture of 1/4 cup oil and 1/4 cup butter until golden brown, put in a bowl. Roughly chop cilantro, put into a bowl. To serve, place soup and add-ins on the table. Guests place 2 or 3 ladles of soup into their soup bowl, then, in middle of soup bowl, pile high with desired add-ins; do not spread out garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26803,"Mushroom Ragu 1/4 cup extra-virgin olive oil 1 large onion, chopped 2 garlic cloves, minced 1 pound mixed mushrooms (cremini, oyster, shiitake) chopped Salt and freshly ground black pepper 1/2 cup Marsala 2 cups chicken broth 1/3 cup heavy cream 5 fresh basil leaves, chopped 1/4 cup flat-leaf Italian parsley, chopped 1/2 to 3/4 cup grated Parmesan Instructions: In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper. Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala. Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well. Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly. ","[Barolo, Barbaresco, Chianti, Rioja]" 26804,"Slow-Cooker Cheddar and Horseradish Mashed Potatoes 5 pounds medium russet potatoes, peeled and cut into 1-inch chunks 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 1 1/2 to 2 cups milk, warm 1 cup sour cream 2 cups shredded sharp Cheddar 1/3 to 1/2 cup prepared horseradish 2 tablespoons sliced fresh chives Instructions: Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, and cook, covered, on high until the potatoes are tender, about 4 hours. (They may have browned lightly in spots, but that is OK.) Add the sour cream and 1 1/2 cups of the warm milk to the potatoes, and smash them with a potato masher until they are mostly smooth. If they need to be thinned out, stir in the remaining 1/2 cup warm milk. Add most the Cheddar and all the horseradish, and stir to combine. Season to taste with salt and pepper. Garnish with the remaining Cheddar and the chives. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 26805,"Caesar's Scampi 1/4 cup extra-virgin olive oil, eyeball it 1 teaspoon anchovy paste 8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact 1 lemon, zested and juiced 2 large cloves garlic, chopped or grated Freshly ground black pepper 1 tablespoon Worcestershire sauce 2 hard boiled eggs, finely chopped Instructions: Heat the extra-virgin olive oil in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26806,"Vegas Style Collard Greens 1 smoked turkey wing 1 tablespoon olive oil
1 medium yellow onion, chopped
1 tablespoon minced garlic
4 pounds collard greens, stems removed and leaves cut into 1-by-2-inch strips
1/2 tablespoon seasoned salt
1/4 teaspoon granulated onion
1/4 teaspoon crushed red pepper
1/4 teaspoon ground white pepper
Instructions: Place smoked turkey wing into a 10-quart stockpot and add water until turkey wing is fully submerged. Cover and cook over medium heat until tender. Separate meat from the bone, then dice shredded meat and skin 1/2-by-1/2-inch. Save turkey broth, then discard bones and excess skin. Coat the 10-quart stockpot with olive oil, then place over medium heat. Sautee the onion and garlic until translucent. Add collard greens, then cover and cook over medium heat until the collard greens have wilted. Add reserved turkey broth, diced turkey, seasoned salt, granulated onion, red pepper and white pepper and stir until well blended. Reduce heat to low and cover. Cook until the collard greens are tender, about 1 hour. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 26807,"Basic Granola Recipe 3 cups rolled oats 2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon (see Cook's Notes) 1/2 teaspoon kosher salt
1/3 cup honey (see Cook's Notes) 1/4 cup canola oil (see Cook's Notes) 1 teaspoon vanilla extract (see Cook's Notes) 1/2 cup coarsely chopped almonds (see Cook's Notes) 1/2 cup dried cranberries (see Cook's Notes) Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined. Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes. Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 26808,"Reuben Mac n Cheese Salt 1 pound cavatappi, hallow corkscrew shaped pasta or, other short cut 2 slices rye bread 3 tablespoons butter plus some for buttering toast A handful fresh parsley leaves 1 teaspoon paprika 3 tablespoons all-purpose flour 2 cups milk 1/4 cup spicy brown deli mustard (recommended: Gulden's) 1 cup shredded Swiss cheese 1 cup shredded Gruyere 1 cup shredded yellow Cheddar 3/4 pound good quality deli corned beef, sliced as thick as bacon, chopped 1 pound sauerkraut, rinsed and well drained Instructions: Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente. While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in food processor. Add parsley and paprika to bread and process into bread crumbs, reserve. Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the combined cheeses into the sauce. Preheat broiler. Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese. Brown under broiler 3 to 4 minutes, serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26809,"Roasted Lima Beans 1 cup giant lima beans 4 cups water 1/4 cup olive oil 1 teaspoon coarse salt Juice of 1 lime 1 teaspoon cayenne pepper Instructions: Place the beans and water in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook until the beans are just soft, about 1 hour. Remove from the heat. Drain the beans and cool under running water. Drain thoroughly and spread on paper towels to dry. Preheat an oven to 425 degrees F. Toss beans with the olive oil and sprinkle with salt, lime juice and cayenne. Spread beans out on a baking sheet and place in oven. Roast until beans begin to brown slightly. Serve warm or room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 26810,"Italian Turkey Pizza 1 package Honeysuckle White? or Shady Brook Farms? 99% Fat Free Ground Breast of Turkey 2 tablespoons cornmeal 2 pounds whole wheat pizza dough 1 jar (25 ounce) pizza sauce 2 cups shredded Italian Cheese blend (Mozzarella, Fontina, Romano & Parmigiano) 1 red bell pepper, thinly sliced 1 purple onion, thinly sliced Instructions: 1.Preheat oven to 400. 2.Crumble and cook turkey in a medium non-stick skillet until turkey has reached a temperature of 165 as measured by a meat thermometer. 3.Sprinkle each pizza pan with 1 tablespoon of cornmeal. 4.On each pan, spread one pound of pizza dough. In order, top each pan with sauce, turkey, cheese, bell pepper and onion. 5.Bake 20-25 minutes until crust is golden and cheese is bubbling. 6.Cool 5 minutes before cutting. 7.Sprinkle with basil and serve. Note: For food safety, cook turkey to a minimum internal temperature of 165 as measured by a meat thermometer. ","[Barolo, Chianti, Tempranillo, Garnacha]" 26811,"Raspberry Oatmeal Bars with Truvia? Baking Blend 2 cups old-fashioned oats 2 cups all-purpose flour 1 teaspoon cinnamon 3/4 cup unsalted butter, softened 1/2 teaspoon salt 1 teaspoon vanilla extract 1/3 cup Truvia? Baking Blend 4 cups raspberries (fresh or frozen) 1/3 cup Truvia? Baking Blend 2 teaspoons lemon juice 1/3 cup cornstarch Instructions: Preheat oven to 325 degrees F. Place oats, flour, cinnamon, butter, salt, vanilla and Truvia? Baking Blend in mixing bowl, mix on low speed for 1 minute. Scrape sides of bowl, mix on medium speed for 2 minutes. Place 2/3 of oat mixture into greased 13-by-9-inch baking pan; set aside remaining 1/3 of mixture for topping. Press oat mixture into bottom of pan to form crust. For filling: blend raspberries, Truvia? Baking Blend, lemon juice and cornstarch until uniform. Spread over pressed oat mixture. For topping, add remaining oatmeal mixture. Bake at 325 degrees F for 35 to 40 minutes until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26812,"Homemade Ricotta with Italian Salsa Verde 2 quarts whole-milk, preferably non-homogenized Kosher salt 1/3 cup freshly squeezed lemon juice 2 cups loosely packed fresh Italian parsley leaves 2 tablespoons drained capers in brine 1 teaspoon Dijon mustard 2 anchovy fillets 2 scallions, coarsely chopped 1 clove garlic, crushed and peeled 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 36 Crunchmaster? Multi-Seed Rosemary and Olive Oil Crackers
Garnish suggestions: thinly sliced fennel, thinly sliced radish, pomegranate seeds, chopped Toasted hazelnuts Instructions: For the ricotta: Combine the milk and 1 teaspoon salt in a medium saucepan. Heat until the milk just begins to simmer (don't let it boil). Remove from the heat and stir in the lemon juice just until the milk separates and curds begin to form, 30 seconds to 1 minute. Remove from the heat and let sit until the curds separate from the whey and there are white clumps of ricotta with watery whey remaining, about 10 minutes. Meanwhile, line a strainer with a double thickness of damp cheesecloth. Set the strainer over a large bowl. Lift as many curds as possible from the whey with a large spoon and transfer to the strainer. Gently pour the rest of the mixture through, to catch all of the curds in the cheesecloth. Pour out the whey from the bowl, then return the strainer to the bowl and let the ricotta continue to strain until it is thick and creamy, 10 to 15 minutes.
For the salsa verde: Combine the parsley, capers, mustard, anchovies, scallions and garlic in a blender and pulse until coarsely chopped. Add the olive oil and 3 tablespoons water and puree to make a sauce smooth enough to drizzle from a spoon. Season with salt and pepper. Spread the ricotta on the Crunchmaster Crackers and top each with a dollop of salsa verde. Top with the garnishes of your choice, such as thinly sliced fennel, thinly sliced radish, pomegranate seeds and chopped toasted hazelnuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 26813,"Beef Mushroom Barley Soup 2 tablespoons plus 1 teaspoon canola oil One 1 1/4- to 1 1/2-pounds beef shin on the bone, trimmed of excess fat Kosher salt and freshly ground black pepper to taste 1 carrot, diced
1/2 onion, diced 1 rib celery, diced 1/2 teaspoon dried thyme 6 cups water 1/3 cup pearl barley, rinsed 1 cup chopped canned tomato 1 tablespoon unsalted butter 3/4 pound medium-sized button mushrooms, brushed, trimmed, and quartered 3 tablespoons minced flat-leaf parsley Instructions: Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender. Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes. Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes. Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more. Remove the meat from the soup; cut the meat from the bone and dice. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper. Serve in warm bowls. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 26814,"Twice-Baked Potatoes 3 large baking potatoes 1 tablespoon olive oil 1 1/2 tablespoons milk 1 1/2 tablespoons butter 1 cup sour cream 5 ounces sharp Cheddar cheese, grated (about 1 1/4 cups) 1/2 tablespoon garlic salt Salt and pepper 3 slices bacon, cooked and crumbled 1/4 cup finely chopped green onion Instructions: Preheat the oven to 400 degrees F. Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F. When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26815,"Crispy Chocolate Chip Cookies 1 1/2 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 stick unsalted butter, softened 1/4 cup vegetable oil 1 cup superfine sugar 1/4 cup packed dark brown sugar 1 teaspoon vanilla extract 2 large eggs, at room temperature 1 1/2 cups semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, salt and baking soda in a medium bowl. Beat the butter, vegetable oil, superfine sugar and brown sugar in a bowl with a mixer on medium speed until creamy, about 5 minutes (use the paddle attachment for a stand mixer). The mixture will look a bit separated at this point. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the mixer speed to low and beat in the eggs one at a time until just incorporated (do not overbeat). Beat in the flour mixture until just combined. Stir in the chocolate chips by hand. Drop tablespoonfuls of dough onto the prepared baking sheets, about 3 inches apart. Bake until deep golden brown, about 20 minutes, rotating the baking sheets halfway through. Remove the cookies from the oven and let cool completely on the baking sheets. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26816,"Sauteed Zucchini with Garlic and Herbs 2 tablespoons extra-virgin olive oil 2 large or 3 medium zucchini, sliced 1/4-inch thick 2 scallions, chopped 1 teaspoon crushed garlic 2/3 cup vegetable stock 2 tablespoons Garlic and Herb Sauce Mix (recommended: Knorr) 2 tablespoons finely chopped flat-leaf parsley Salt Freshly ground black pepper Instructions: In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender. Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 26817,"Stuffed White Mushrooms with Pecans 1/8 cup extra-virgin olive oil 1 yellow onion, peeled and finely diced Kosher salt Freshly ground white pepper 2 small cloves garlic, grated 40 large white mushrooms, stemmed 1/4 cup dry Vermouth or dry white wine 1 cup sour cream 2 tablespoons toasted breadcrumbs 1/2 cup Parmesan cheese, grated 1/2 cup Fisher? Pecan Halves, coarsely chopped 1 to 1 1/2 cups loose breadcrumbs, toasted 1 tablespoon balsamic vinegar or lemon juice for finishing (optional) Instructions:

1. Heat a large saute pan over medium heat. Add the olive oil and the diced onion. Season with salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
2. Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Taste for seasoning. Add the sour cream and allow it to melt over low heat. Remove and reserve half (20) of the mushrooms.
3. Preheat oven to 350 degrees F. Preheat the broiler. When the mushrooms have cooled slightly, place half of them (20 mushrooms) on a flat surface and roughly chop to break them into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs.
4. A test run: Place a little bit of the stuffing on a baking sheet and place in the oven. Cook for a few minutes and taste for seasoning. Add more salt, cheese or even olive oil if the texture or flavor isn't quite where you want it to be. Fill each bottom of the reserved mushroom halves (remaining 20 mushrooms) with some of the stuffing. Don't be afraid to press and mold the stuffing on top of each mushroom.
5. Arrange the mushrooms on a baking sheet and bake in the oven until hot, 12-15 minutes. Place the mushrooms under the broiler for a minute or two until the tops brown. Serve immediately with a drizzle of Balsamic vinegar or lemon juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 26818,"Orange Poached Pears with Fudge Sauce 1/2 cup orange juice 1 orange, sliced into rounds 5 whole cloves 1 teaspoon vanilla extract 4 pears, peeled with stems intact 1 cup prepared fudge topping Instructions: In a medium saucepan, combine orange juice, sliced orange, cloves, vanilla extract and pears. Set pan over high heat and bring to a simmer. Warm fudge topping in a saucepan or in the microwave until warm. Remove pears from liquid and transfer pears to dessert bowls. Remove cloves from liquid and spoon liquid over pears. Spoon warm fudge sauce over top. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 26819,"Spiced Hot Chocolate 6 cups milk (use whatever you like, I use unsweetened almond milk!) 1 teaspoon store-bought curry powder 2 green cardamom pods, crushed 1/2 cup unsweetened cocoa powder 1/2 cup honey 1/4 teaspoon salt Marshmallows or whipped marshmallow cream, for serving (optional) Instructions: In a medium heavy-bottomed saucepan, warm the milk, curry powder, and cardamom pods over medium heat, stirring every now and then so it doesn't burn. Meanwhile, spoon the cocoa powder into a measuring cup. Once you see little bubbles forming around the perimeter of the saucepan, the milk is hot; turn off the heat. Pour a little milk, about 1 cup, into the cocoa powder, and whisk until smooth. Add back to the saucepan, and whisk in the honey and salt. Stir until well combined. Pour the hot chocolate through a strainer into 4 individual mugs and top with marshmallows, if you like. ","[Malbec, Tempranillo, Barbera, Zinfandel]" 26820,"Fried Green Tomato BLT with Remoulade Sauce 1 cup rice flour 1 cup water Few dashes hot sauce (recommended: Tabasco) Salt and freshly ground black pepper 2 cups fine yellow cornmeal 3 green tomatoes, sliced 1/4-inch thick Canola oil, for frying 8 slices pain de mie, or other white sandwich bread, lightly toasted Remoulade Sauce, recipe follows 1 pound applewood-smoked bacon, thinly sliced about 1/8-inch thick, cooked until crisp Watercress 2 egg yolks 1 teaspoon fresh lemon juice 1 teaspoon white wine vinegar Canola oil Salt and freshly ground pepper 1/4 cup whole grain mustard 4 cornichons, cut into small dice 1 teaspoon finely chopped fresh thyme Salt and freshly ground black pepper Instructions: Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper. Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides. Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches. Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 26821,"Sweet and Spicy Brussels Sprouts 3 tablespoons white wine vinegar 3 tablespoons honey 1 cup chicken stock 1 fresh bay leaf 1/2 red onion, chopped 1/2 red bell pepper, chopped 2 teaspoons mustard seed 1/4 teaspoon turmeric 2 tubs Brussels sprouts (about 2 pounds) 2 tablespoons celery salt Black pepper Instructions: In a skillet, combine vinegar, honey and stock with a whisk. Stir in bay leaf, onion, pepper, mustard seed and turmeric, stir and bring to a boil. Trim the Brussels sprouts and halve them. Add to stock mixture and season with celery salt and pepper. Cover and reduce heat and simmer 10 minutes, uncover and cook 5 minutes more. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 26822,"Stuffed Everything Bagel Puffs 1 stick (8 tablespoons) unsalted butter, cubed Kosher salt
1 cup all-purpose flour (see Cook's Note)
4 large eggs
2 teaspoons everything bagel seasoning, plus more for sprinkling
6 scallions, roughly chopped Two 8-ounce blocks cream cheese, at room temperature
1/4 cup sour cream
Kosher salt and freshly ground black pepper
Instructions: For the puffs: Position oven racks in the upper and lower third of the oven and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment. Combine the butter, 1/2 teaspoon salt and 1 cup water in a medium saucepan and bring to a boil over medium-high heat. When the mixture boils, immediately add all the flour at once and stir with a wooden spoon until it is fully incorporated and smooth, about 1 minute. Continue to cook, stirring constantly, until the dough pulls away from the sides of the pan, about 30 seconds more.
Scrape the mixture into a large bowl. Using an electric mixer on medium speed, add the eggs one at a time, mixing well after each addition until completely incorporated and the mixture is thick and smooth. Add the everything bagel seasoning and mix until thoroughly combined.
Transfer the mixture to a pastry bag fitted with a medium round pastry tip. Pipe 1-inch-wide by 1-inch-tall rounds of dough onto the prepared baking sheets, leaving about 1 inch between each. Dip your finger in water and smooth out any bumps or points on the dough rounds. Sprinkle with more everything bagel seasoning.
Bake for 20 minutes, then reduce the oven temperature to 375 degrees F and continue to bake, rotating the baking sheets halfway through, until the dough is puffed and golden brown, 15 to 20 minutes more. Place the baking sheets on wire racks and let cool completely.
For the scallion cream cheese: Meanwhile, pulse the scallions in a food processor, scraping down the sides with a rubber spatula as needed, until finely and evenly chopped. Add the cream cheese, sour cream, a pinch of salt and a few grinds of pepper, then continue to pulse until smooth and combined. Transfer to a pastry bag fitted with a small round pastry tip and keep at room temperature until ready to assemble.
To assemble, poke a hole in the bottom of each bagel puff with a wooden skewer or toothpick. Gently insert the pastry tip into each hole and pipe in the scallion cream cheese. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26823,"Creamy Orzo with Fresh Vegetables 2 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, crushed Olive oil 2 cups orzo 2 cups steamed vegetables, carrots, broccoli, squash, etc 4 cups low sodium canned chicken stock Parmesan, grated Salt Pepper Instructions: Heat oil in large sauce pan, cook onion over medium high heat for 2 minutes. Stir In garlic and cook for 30 seconds. Stir in uncooked orzo & and toss to coat and cook for 1 minute. Reduce heat to medium. Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when the previous one has been absorbed. When orzo is tender stir in a drizzle of olive oil and season with salt and pepper. Toss orzo with steamed vegetables. Serve with grated Parmesan and black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 26824,"Buffalo Chicken Stromboli 1 can Pillsbury? refrigerated classic pizza crust 2 cups shredded cooked chicken 1/4 cup Buffalo wing sauce 1/3 cup crumbled blue cheese Instructions: Heat oven to 425 degrees F. Lightly spray cookie sheet with cooking spray. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle. In small bowl, mix chicken and wing sauce; spread down center of rectangle to within 1 inch of edges. Sprinkle with cheese. Fold shorter sides of dough 1 inch over filling. Bring long sides of dough over filling, overlapping in center; pinch edge to seal. Bake 14 to 16 minutes or until golden brown. Buffalo wing sauces vary in flavor. Experiment with different brands to determine your favorite.. ","[Zinfandel, Petite Sirah, Syrah, Malbec]" 26825,"Toffee Pudding \Cidecar
Demerara sugar, for the rim 1/2 ounce lemon juice plus 1 lemon wedge, for the rim 1 ounce cognac
1 ounce hazelnut liqueur, such as Frangelico 1 ounce apple cider
Instructions: Put some demerara sugar on a small plate. Rub the lemon wedge on the rim of a cocktail glass and dip the rim in the demerara sugar. Put the cognac, hazelnut liqueur, apple cider and lemon juice in a shaker with ice and shake until chilled. Strain into the sugar-rimmed glass. ","[Chardonnay, Brandy, Cognac, Port]" 26826,"Hussarde Sauce 1 tablespoon olive oil 2 tablespoons chopped shallots 1 anchovy fillet, crushed 2 teaspoons chopped garlic 1/2 cup finely chopped ham 1 teaspoon dry mustard 2 cups demi-glace Instructions: In a saucepan, over medium heat, add the oil. When the oil is hot, add the shallots, anchovy and garlic. Saute for 1 minute. Add the ham and mustard. Continue to saute for 1 minute. Add the demi-glace. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 4 minutes. Remove from the heat and serve. ","[Champagne, Pinot Grigio, Sancerre, Riesling]" 26827,"Cheesy Rice Balls Vegetable oil, for frying All-purpose flour, for breading Salt and freshly ground black pepper 2 eggs, beaten
Panko breadcrumbs, for breading
2 cups overcooked, moist, mushy rice, cooled and dried out slightly (see Cook's Note) 1 cup grated Gruyere cheese 1 cup 1/4-inch-diced smoked ham
Instructions: Fill a saucepan halfway with vegetable oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Put some flour in a shallow bowl and season with salt and pepper. Put the eggs and panko in separate shallow bowls. Form the rice into 1 1/2-inch balls. Push some of the cheese and ham into the center of each ball and press the rice around the filling. Dredge the rice balls in the seasoned flour, shaking off the excess, then in the egg followed by the panko. Place a few of the balls in the hot oil and cook until golden brown all over, about 3 minutes. Repeat with the remaining rice balls. Drain slightly on paper towels and serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 26828,"Turkey Breast \Porchetta
2 teaspoons fennel seed 2 teaspoons orange zest (1 orange) 3 1/4 teaspoons kosher salt One 6-pound boneless, skin-on turkey breast, butterflied
1/2 cup panko breadcrumbs
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil 2 small apples, cut in 1/3-inch dice 2 shallots, minced
1 large bulb fennel, cut into 1/4-inch dice
2 tablespoon chopped fresh rosemary (about 2 sprigs) 2 sprigs fresh rosemary 1 tablespoon plus 1 teaspoon flour
1 tablespoon extra-virgin olive oil, as needed
1/2 cup dry white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Instructions: For the porchetta: The day before roasting, chop 1 teaspoon of the fennel seed and mix it with the orange zest and 2 1/4 teaspoons of the salt. Rub the turkey breast with the salt mixture, then transfer it to a gallon-size freezer bag and refrigerate over night. The day of roasting: Preheat the oven to 400 degrees F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes. Meanwhile, toast the panko in a 12-inch ovenproof skillet over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining 1 teaspoon fennel seed, the red pepper flakes and 1/2 teaspoon of the salt. Set aside. To the same pan, over medium-high heat, add 2 tablespoons of the olive oil, then the apples, shallots, fennel, rosemary and the remaining 1/2 teaspoon salt. Cook until the fennel softens, about 5 minutes; add to the bowl with the panko and toss to combine. Unfold the butterflied turkey breast and spread the stuffing evenly over the surface of the breast. Tightly roll up the breast and tie it with butcher's twine at 2-inch intervals, then tie it once lengthwise. Place the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Sear the turkey on all sides until golden brown, about 3 minutes per side. Transfer to the oven and roast until an instant read thermometer reads 155 degrees F at the thickest point, about 40 minutes. Remove the turkey to a cutting board, tent with foil and rest for 15 minute before slicing. For the gravy: While the porchetta is resting, prepare the gravy. Over medium-high heat, add the rosemary sprigs and flour to the skillet the turkey was cooked in; whisk to form a smooth paste. (If there aren't enough pan drippings to make a paste, add a tablespoon of olive oil.) Cook the paste to a medium amber color over medium-high heat, 3 to 4 minutes. Add the white wine and cook, whisking, for 1 minute more. Add the chicken broth, salt and pepper and whisk until smooth. Bring the gravy to a boil, lower the heat to medium and simmer for 5 minutes. Strain the gravy just before serving. Serve alongside the porchetta. ","[Chardonnay, Pinot Grigio, Barolo, Garnacha]

" 26829,"Chocolate Souffle Tart 1 (9-inch) pie shell, homemade or store bought 5 ounces 64-percent dark chocolate, chopped 1/2 stick (4 tablespoons) unsalted butter 3 large eggs, whites and yolks separated 1/4 cup sugar Instructions: Preheat the oven to 350 degrees F. Bake pie shell until just golden around edges, about 12 minutes; set aside.
In a medium bowl set over a saucepan of simmering water, combine chocolate and butter. Cook, stirring, until melted and combined, 5 to 8 minutes; keep warm.
In a medium bowl, whisk egg yolks and 2 tablespoons sugar until stiff peaks form. In a second bowl, whisk the egg whites and a pinch of sugar until frothy, then slowly beat in the remaining sugar and whip just until stiff peaks form. Fold the yolk mixture into the chocolate mixture until partially combined; fold into half of the white mixture. Add the remaining whites and fold until combined.
Scoop the mixture into the pie shell; fill to the top of the shell. Bake until the pie doubles in size, has a crust on top, and is cake-like on the outside, but still soft in the center, about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26830,"Chicken and Artichokes in Lemon Cream Sauce over Penne 8 ounces dried penne pasta Olive oil cooking spray 1 tablespoon butter 3 cloves garlic, minced 16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips Salt and pepper 1/4 cup vermouth, or any other dry white wine 2 lemons, zested and juiced 1/2 cup fat-free, low-sodium chicken broth 1/4 cup all-purpose flour 2 (14-ounce) cans evaporated skim milk 1/2 cup grated Parmesan 2 (14-ounce) cans artichoke hearts 1 bunch fresh parsley leaves, chopped 1 lemon, cut into wedges, for garnish Instructions: Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray. In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 26831,"Antipasto 1 cup boccocini 1 cup mixed olives 1/4 cup basil chiffonade Thyme sprigs, for garnish Salt and freshly ground black pepper Drizzle olive oil Instructions: Place the boccocini and olives on a platter or bowl. Top with basil and thyme, season with salt and pepper, and drizzle with olive oil. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 26832,"Eggs Benedict 3 large egg yolks, room temperature 1 tablespoon plus 1 teaspoon fresh lemon juice
8 ounces (2 sticks) unsalted butter, softened
2 small pinches white pepper
Fine sea salt
Unsalted butter or nonstick spray, for greasing cups 8 eggs
4 English muffins, split and toasted
8 ounces Irish smoked salmon, sliced, or 8 slices prosciutto
1/2 small red pepper, finely diced 1/2 small yellow pepper, finely diced
2 chives, finely chopped
Instructions: For the hollandaise sauce: Fill a medium saucepan (or the bottom half of a double boiler) with 2 inches of water and bring to a simmer. In a medium bowl that fits snugly into the saucepan without touching the bottom (or in the top half of a double boiler), whisk together the egg yolks, lemon juice and 1 tablespoon water. Set the bowl over the simmering water and cook over very low heat, whisking constantly, until the egg yolk mixture is very pale and thick, about 3 minutes; if it begins to heat too quickly and threatens to get lumpy, remove the bowl from the saucepan and whisk for a while before setting it back over the simmering water. When ready, you should be able to see the bottom of the bowl with every whisk stroke. Continue whisking while adding the softened butter a little at a time. When all of the butter has been incorporated, add the white pepper and salt to taste. Remove the bowl from the saucepan and set it into a warm bowl of hot water to keep the sauce warm; stir occasionally while you are poaching the eggs. For the poached eggs: Fill an egg poaching pan with 1 inch of water. Cover and bring to a simmer over medium heat. Lightly grease the poaching cups with butter. Crack the eggs into the cups and set the cups into the poaching pan. Reduce the heat to medium-low, cover and cook to your desired doneness?3 minutes for perfect runny poached eggs. To serve: Set two toasted muffins halves on each plate. Top each with smoked salmon and a poached egg. Spoon 2 to 3 tablespoons of hollandaise sauce over each egg. Garnish with red and yellow peppers and a sprinkling of chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26833,"Fennel Braised with Olive Oil and Lemon 3 bulbs fennel, at least 1 with fronds (about 3 pounds) 1/4 cup olive oil, plus more for serving Kosher salt and freshly ground black pepper 1 lemon, finely zested and juiced
1 lemon, finely zested and juiced 1/2 cup pitted black olives, such as kalamata, halved Instructions: Trim the tops and bottoms from the fennel bulbs, reserving a handful of the fronds. Quarter the bulbs. Set each quarter on its side and slice off most of the core. Cut the quarters into wedges about 1-inch thick (don't worry if some pieces fall off the wedge-use those too). In a large skillet with a tight-fitting lid, heat the olive oil over medium-high heat until almost smoking. Add the fennel and cook, without stirring, until golden brown on the bottom, about 5 minutes. Stir and let some more pieces brown for a minute or two. Stir in 1/2 cup water, scraping the bottom of the pan. Season with salt and pepper. Lower the heat to medium and cover the pan. Simmer, shaking the pan and adding more liquid occasionally if the pan is dry, until the fennel is very tender, 12 to 15 minutes. Meanwhile, chop the reserved fennel fronds and mix them with the lemon zest. When the fennel is tender, stir in the lemon juice and cook for 1 minute. Stir in the olives, remove from the heat and let stand for about 1 minute to warm the olives. Transfer the fennel to a platter. Sprinkle the fennel frond mixture over the top, drizzle with additional olive oil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 26834,"Frozen Vegetable Minestrone Soup 1/4 cup extra-virgin olive oil 1 cup frozen pearl onions, defrosted
1/4 teaspoon red pepper flakes
3 large cloves garlic, cut into rounds
1 large Idaho potato, skin on, diced
Kosher salt
One 28-ounce can peeled whole tomatoes
One 15-ounce can great Northern or cannellini beans, drained and rinsed
Half of a 1-pound bag frozen peas, defrosted
Half of a 1-pound bag frozen corn, defrosted
3 large stalks celery, peeled and thinly sliced
1/2 cup pesto, for garnish
1/2 cup freshly grated Parmesan, for garnish
Garlic bread, for serving, optional
Instructions: Heat a large, heavy-bottomed pot over medium heat. Add the olive oil, onions, red pepper flakes, garlic and potatoes with a generous pinch of salt. Cook over medium heat, stirring with a wooden spoon, until the vegetables are tender, 3 to 5 minutes. Add the tomatoes and 2 cups water and continue cooking until the tomatoes start to break down and mellow out, 10 to 12 minutes. Add the beans, peas, corn and celery and simmer 2 to 3 minutes. Taste for seasoning. Transfer to serving bowls and garnish with a few dollops of pesto and a generous sprinkle of Parmesan cheese. Serve with garlic bread on the side if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 26835,"Mini Muttballs and Ditalini 6 cups chicken broth Salt 3/4 pound ground beef, pork and veal mixture 2 large eggs 1/3 cup chopped shredded carrots 1/3 cup grated Parmigiano-Reggiano, plus more for sprinkling 1/3 cup bread crumbs 1/4 cup finely chopped fresh parsley leaves 1 clove garlic, mashed into a paste with a little salt, optional Freshly ground black pepper 1/2 pound ditalini pasta Instructions: In a large, deep skillet or saucepan, bring the broth to a boil, then salt it and lower to a simmer. Meanwhile, in a bowl, combine the ground meat, eggs, carrots, cheese, bread crumbs, parsley and garlic paste, if using; season with pepper. Form into 1-inch balls. Drop the meatballs into the broth and simmer until cooked through, about 5 minutes. Stir in the pasta and cook until al dente, 6 to 7 minutes. Let cool before serving to your pooch! Season the people's portions with salt and pepper and sprinkle with more Parmigiano-Reggiano. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 26836,"Over-the-Top Reese's Cheesecake One 9-ounce package chocolate wafer cookies 1/4 cup sugar 1 stick (8 tablespoons) unsalted butter, melted 14 Reese's Peanut Butter Cups ? Four 8-ounce packages cream cheese, at room temperature 1 cup sugar 1 cup sour cream 4 large eggs, at room temperature 1 teaspoon pure vanilla extract 4 ounces bittersweet chocolate chips 1/2 cup smooth peanut butter 1 cup hot fudge sauce, warmed, plus more for serving 15 Miniature Reese's Peanut Butter Cups ? 1 cup Reese's Pieces ? Whipped cream, for serving Instructions: Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan. For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.) Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes. Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined. Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan. Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours. Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 26837,"Hangover Bacon, Egg and Cheese Pancake Sandwich 3 slices bacon, halved crosswise 3 buttermilk-style frozen pancakes, defrosted Kosher salt and freshly ground black pepper 1 tablespoon orange marmalade or apricot preserves 3 slices deli Swiss cheese, cut into squares 2 large eggs 1 tablespoon unsalted butter Instructions: Preheat the oven to 350 degrees F. Lay the bacon in a medium nonstick skillet, put the skillet over medium heat and cook until crisp, about 4 minutes per side; place the bacon on a paper towel. Remove all but 1 tablespoon of fat from the pan, add the pancakes and cook until they are warmed through and starting to crisp, about 1 minute per side. Sprinkle the pancakes with some salt and pepper, and transfer to a small baking sheet. Spread each pancake with a teaspoon of marmalade, and top with a slice of Swiss cheese. Keep warm in the oven. Crack the eggs into a small bowl, whisk with a fork until scrambled and season with 1/4 teaspoon each salt and pepper. Wipe out the skillet, add the butter and melt over medium heat. Add the eggs to the center of the pan, turn off the heat and swirl the eggs until they form a thin circle and are almost cooked through, 30 seconds. Flip the egg circle into a half-circle with a spatula, transfer to a cutting board and cut in half. Top 1 pancake (cheese-side up) with half the bacon, half the egg and another pancake. Repeat with the remaining bacon, egg and pancake (cheese-side down). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 26838,"Prune Armagnac Clafouti 1 tablespoon unsalted butter, at room temperature Granulated sugar
1 cup pitted prunes, 1/2-inch-diced (6 ounces)
Good Armagnac
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
Confectioners' sugar, for dusting
Instructions: Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar. In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners' sugar, and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 26839,"Caramelized Vidalia Onion Dip 1 tablespoon extra-virgin olive oil 1 large Vidalia onion, very thinly sliced
8 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
Freshly ground pepper
1 scallion (green part only), thinly sliced, plus more for topping
Vegetables (roasted and raw), for serving Instructions: Heat the olive oil in a medium skillet over medium-high heat. Add the onion and saute until beginning to brown, 5 to 7 minutes. Stir in 1/4 cup water and scrape up any browned bits from the bottom of the pan. Turn the heat to low and cook until the onion is golden brown, 30 to 35 minutes, stirring occasionally. If the pan ever looks too dry, add a tablespoon of water. Let cool completely. Combine the cream cheese, mayonnaise, sour cream, Worcestershire sauce, garlic salt, onion powder and 1/2 teaspoon pepper in a medium bowl and beat with a mixer until smooth. Stir in the caramelized onion and the scallion. Chill until serving time. Top with more scallions and serve with vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26840,"Spinach and Artichoke Dip 2 tablespoons extra-virgin olive oil, plus more for oiling the dish 1/4 cup heavy cream Kosher salt and freshly ground black pepper Pinch of freshly grated nutmeg 4 scallions, thinly sliced 2 cloves garlic, finely chopped One 10-ounce bag baby spinach, roughly chopped Two 6-ounce jars marinated artichokes, drained and chopped 6 ounces cream cheese, cut into small pieces 2 tablespoons grated Parmesan Toasted bread and/or crackers, or serving Instructions: Preheat the oven to 350 degrees F. Lightly oil a 1-quart baking dish. Whisk the heavy cream, 1 teaspoon salt, a few grinds of pepper and the nutmeg together in a small bowl. Set aside. Heat the oil in a large skillet over medium heat. Add the scallions and garlic. Cook, stirring, until the garlic is fragrant and the scallions are soft, about 2 minutes. Add the spinach and artichokes and cook, stirring, until the spinach wilts, about 3 minutes. Add the cream cheese and stir until melted, about 1 minute. Remove the skillet from the heat and stir in the heavy cream mixture. Transfer it to the prepared dish and sprinkle the Parmesan on top. Bake until the center of the dip is just set and the edges are golden brown, about 30 minutes. Serve warm or at room temperature with toasted bread or crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 26841,"Chili Chicken Pitas with Spicy Hoisin Mayo 1 tablespoon whole Sichuan peppercorns 1 teaspoon fennel seeds 6 whole cloves 2 to 3 whole dried red chiles, about 2 inches long, such as Sichuan or Arbol 2 whole star anise 4 boneless, skinless chicken thighs, thinly sliced 2 tablespoons light soy sauce 1 teaspoon dark soy sauce 1 tablespoon cornstarch 2 tablespoons peanut oil 2 teaspoons mirin (Japanese sweet rice cooking wine) 4 whole-wheat pitas, split Spicy Hoisin Mayo, for serving, recipe follows 8 slices beefsteak tomatoes, for serving Quick-Pickled Cucumber slices, for serving, recipe follows, or jarred sweet pickle slices 4 green-leaf lettuce leaves, for serving 1 tablespoon chili sauce, such as Sriracha 1 tablespoon jarred hoisin sauce 1 tablespoon Kewpie Japanese sweet mayonnaise or plain mayonnaise Pinch sugar 1/2 English cucumber or 2 small Kirby cucumbers, sliced 2 tablespoons mirin (Japanese sweet rice cooking wine) 2 tablespoons clear rice vinegar 1/2 teaspoon sea salt
Instructions: Stir together the chili sauce, hoisin and mayonnaise in a bowl. For the spice mixture: Heat a wok over medium-high heat. Add the peppercorns, fennel seeds, cloves, chiles and star anise and toast, tossing constantly until fragrant, about 30 seconds. Transfer to a mortar and pestle and grind until fine or pulse in an electric spice grinder. Transfer to a bowl to cool. Reserve 1 heaping teaspoon and transfer the remaining spice mixture to a jar for another use. Put the chicken in a medium bowl, sprinkle with the light and dark soy sauces and toss well to coat. Sprinkle the cornstarch and reserved spice mixture over the chicken, toss well and set aside for 5 minutes while you prepare the garnishes and sauce. Heat the wok over high heat until smoking, and then add the oil. Pour the chicken into the wok in a single layer and let it settle and begin to brown before stirring. Stir-fry using a spatula until just cooked through, about 4 minutes. Pour in the mirin and toss until the liquid evaporates. Remove from the heat. To assemble, spread the Spicy Hoisin Mayo evenly over the top and bottom pita halves. Divide the warm chicken among the pitas and top each with a slice of tomato, some pickled cucumbers and a lettuce leaf. Position the top pita in place and serve immediately. Alternatively, you can create pita pockets by slicing off the top third of each pita, pulling them apart, and stuffing them with the chicken, Spicy Hoisin Mayo and vegetables. Put the cucumber slices in a nonreactive bowl. Sprinkle the mirin, rice vinegar, salt, and sugar over them and toss to combine. Let stand for at least 10 minutes at room temperature before serving, or refrigerate for up to 3 days.
","[Syrah, Tempranillo, Garnacha, Barbera]" 26842,"French Toast with Brown Sugar Banana Syrup 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 Instructions: Nonstick cooking spray 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. Cook's Note: Also makes a great topping for ice cream. 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. Save remaining batter and extra syrup for bread pudding Round 2 Recipe. Serve hot with Brown Sugar Banana Syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 26843,"Applesauce 4 (680 g) apples, seeded, quartered, with or without peel 2 tablespoons (30 ml) lemon juice 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 3 for chunky or Variable 5 for a pureed consistency.
4. Blend for 10-20 seconds or until apples are chunky or pureed, using the tamper to press the apples into the blades. ","[Chardonnay, Riesling, Gewrztraminer]" 26844,"Pull-Apart Confetti Birthday Cake Bread Nonstick cooking spray, for the pan Two 16.3-ounce tubes refrigerated large flaky biscuits 3 tablespoons rainbow sprinkles 1/2 cup packed brown sugar
   1/2 teaspoon ground cinnamon
   1 cup granulated sugar 4 tablespoons (1/2 stick) unsalted butter 1 1/2 teaspoons almond extract
   1 cup confectioners' sugar 4 ounces (1/2 block) cream cheese, at room temperature 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/8 teaspoon kosher salt
   1 1/2 teaspoons vanilla extract
   2 to 3 tablespoons whole milk 4 1/2 teaspoons rainbow sprinkles, for garnish
   Instructions: For the pull-apart bread: Preheat the oven to 350 degrees F. Grease a 10-inch bundt pan with nonstick cooking spray. Separate the biscuits and cut into quarters. Put the rainbow sprinkles in a large resealable plastic bag, add the biscuit pieces and shake until coated. Add the brown sugar, cinnamon and 1/2 cup of the granulated sugar. Seal the bag and shake until everything is mixed. Pour the pieces into the prepared pan and set aside.
   Heat the butter with the remaining 1/2 cup granulated sugar in a saucepan over medium-low heat, stirring, until the butter is melted and the sugar is dissolved. Mix in the almond extract. Pour the mixture over the biscuit pieces.
   Bake until the top of the bread is golden, about 30 minutes. Cover with foil and continue to bake until cooked through, an additional 5 to 10 minutes. Let cool.
   For the frosting: Mix the confectioners' sugar, cream cheese, butter and salt in a medium bowl. Add the vanilla and 2 tablespoons of the milk and mix until smooth. Add another tablespoon of the milk if the frosting's too thick. Spread the frosting on top of the cake and garnish with the rainbow sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 26845,"Botham Burger 2 pounds minced beef, preferably organic 2 medium red onions, finely chopped 2 eggs 1 to 2 handfuls fresh bread crumbs 1 tablespoon coriander seeds, crushed 1 small pinch cumin seeds, crushed 1 heaped teaspoon Dijon mustard Salt and freshly ground black pepper Instructions: Preheat oven to 450 degrees F. Mix and scrunch all the ingredients together. Use the bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently and lightly mold and pack each burger together into smallish cricket-ball-sized shapes. Place in the oven and roast for 25 minutes, which should leave the middle slightly pink and the outside nice and crispy. Serve with a griddled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of Ketchup. Howzat!; The good thing about burgers is you can make them thin and big, fat and big, or even turn them into meatballs. In the early days of Cricketers, the pub where I grew up, I remember my dad used to serve a whopping great burger the size of a cricket-ball topped with a huge amount of Cheddar cheese and homemade tomato relish. He very classily called it the Botham burger.; That's what I love about Essex boys' sheer taste. Feel free to add extra spices if that's what takes your fancy, but here's a really solid basic beefburger recipe. I never thought when I became a chef that I would come back round to respecting the famous beefburger. Unfortunately it hasn't been on the pub's menu for about 10 years, what a shame. This might change Dad's mind.; ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]

" 26846,"Mexican Sliced Steak and Barley Soup 1/4 cup fresh cilantro or parsley leaves, finely chopped 1/4 cup Worcestershire sauce 2 large cloves garlic, finely chopped 1 fresh cl, such as Fresno or jalapeno, seeded and finely chopped
1 lime, juiced 1 teaspoon dried marjoram or oregano 1/4 red onion, minced or grated 1 pound skirt steak Kosher salt and coarse black pepper Kosher salt and coarse black pepper
Salt 1 cup pearled barley 2 tablespoons EVOO, plus extra for drizzling 4 cloves garlic, chopped 2 ribs celery, finely chopped 2 cl peppers, such as Fresno or jalepeno, seeded and chopped
1 red onion, chopped 1 small bell pepper, finely chopped Freshly ground black pepper 4 cups beef stock One 32-ounce can stewed tomatoes A handful of fresh cilantro or parsley leaves, chopped Lime wedges, Worcestershire and hot sauce, to pass at table Instructions: For the marinade and steak: Combine the cilantro, Worcestershire, garlic, chiles, lime juice, marjoram and onions in a bag. Sprinkle the steak with salt and pepper and add to the bag. Release air and seal the bag, then refrigerate. Marinate up to 2 hours.
To prepare, bring the steak to room temp, heat a grill pan to medium-high, shake off excess marinade and cook the steak for a few minutes on each side. Thinly slice and set aside.
For the soup: Bring a pot of water to a boil, salt the water and cook the barley to tender, but al dente, about 20 minutes. Drain and drizzle with a touch of oil. Store in a plastic container until the night you serve the soup.
In a soup pot, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the garlic, celery, cl peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8 to 10 minutes. Add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes. Cool, cover and store for a make-ahead meal.
To serve, heat the soup to a low boil. Add the barley and heat through. Serve the soup in shallow bowls and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 26847,"Easy Lobster Paella 1/4 cup good olive oil 1 1/2 cups chopped yellow onion (2 onions) 2 red bell peppers, cored and sliced into 1/2-inch strips 2 tablespoons minced garlic (4 to 6 cloves) 2 cups white basmati rice 5 cups good chicken stock, preferably homemade 1/2 teaspoon saffron threads, crushed 1/4 teaspoon crushed red pepper flakes 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/3 cup licorice-flavored liqueur (recommended: Pernod) 1 1/2 pounds cooked lobster meat 1 pound kielbasa, sliced 1/4 to 1/2-inch thick 1 (10-ounce) package frozen peas 1 tablespoon minced fresh flat-leaf parsley leaves 2 lemons, cut into wedges Instructions: Preheat the oven to 425 degrees F. Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked. Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot. ","[Chardonnay, Rioja, Garnacha, Pinot Grigio]

" 26848,"Fancy Ceviche with Frisee and Tomato Salsa 1/4 cup red tomato puree, canned 4 teaspoons West Indies Creole Hot Pepper Sauce* 2 teaspoons honey 4 ounces frisee, washed and torn into pieces 4 teaspoons extra-virgin olive oil (preferably Andalusian), plus a little more for drizzling 2 teaspoons red wine vinegar 1 recipe Simple Ceviche with Herbs (recipe follows) 1 pound very fresh, firm, white-fleshed fish 1/2 cup freshly squeezed lime juice 4 very ripe tomatoes, about 6 ounces each 8 teaspoons West Indies Creole Hot Pepper Sauce 4 teaspoons honey 8 teaspoons very finely minced green chili 8 teaspoons finely minced cilantro leaves, plus extra leaves for garnish 8 teaspoons finely minced mint leaves 2 teaspoons finely minced chives Extra-virgin olive oil (preferably Andalusian) for drizzling Instructions:

1. Mix together the puree, pepper sauce and honey. Reserve.
2. Toss the frisee with the olive oil and vinegar. Season to taste with salt and pepper.
3. Place a metal ring, about 2 inches across and 1 inch high, on a dinner plate. Add 1/8 of the frisee mixture to it. Top the frisee with 1/8 of the Simple Ceviche with Herbs; this should just about reach the top of the ring. Remove the ring, and decorate the ceviche tower with a little of the tomato puree mixture (out of a squeeze tube, if you desire). Decorate the plate with dabs or squiggles of the tomato puree mixture, and drizzle olive oil over all.
4. Repeat step 3 seven times. Serve immediately.
   Using a very sharp knife, cut the fish into thin, fairly broad slices. In a bowl, mix it with the lime juice. Let stand for 10 minutes at room temperature.
   Meanwhile, cut the tomatoes in half horizontally. Rub each tomato half against a coarse grater, catching the juices in a bowl. Discard the tomato skins. Mix the tomato juice with the hot pepper sauce and honey. Blend well.
   Remove the fish from the lime juice, and discard the juice. Add the tomato mixture to the fish, along with the chili, cilantro, mint and chives. Taste for seasoning.
   Divide the ceviche among 8 small plates, drizzle with a little olive oil, garnish with cilantro leaves, and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 26849,"Chocolate-Dipped Strawberries 175 grams (6 ounces) dark chocolate 12 long-stemmed strawberries Instructions: To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer. Dip each strawberry into the tempered chocolate and place on a sheet pan covered with parchment paper. Refrigerate for 2 minutes to set. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 26850,"Zucchini-roni Pizza 1 (14-ounce) jar roasted red peppers or 2 medium homemade roasted red peppers 1/2 pound smoked fresh mozzarella, sliced thin 1 thin crust packaged pizza shell, 12 inches 1/2 medium zucchini, sliced very thin into discs (think of pepperoni slices as a guideline) 2 cloves garlic, minced A drizzle extra-virgin olive oil (about 1 tablespoon) 1 teaspoon crushed red pepper flakes 1 teaspoon dried Italian seasoning Coarse salt Instructions: Preheat oven to 400 degrees F.
   If you are using jarred red peppers, drain them very well and pat peppers dry with paper towels. Place peppers in a food processor and pulse-grind into a paste. Spread paste in a thin layer on a thin crust shell. Top paste with thin slices of smoked fresh mozzarella cheese.
   Place very thinly sliced zucchini discs in a small bowl and combine with remaining ingredients. Toss discs well to evenly coat with seasonings. The zucchini discs will have a flavor similar to pepperoni. You have just made zucchinironi!
   Arrange your zucchinironi slices around your pie: as little or as much as you like, but do not overlap slices or you pie will be wet.
   Bake directly on oven rack or on a preheated, perforated pizza pan. Bake 10 minutes on the middle rack of preheated oven or, until cheese is bubbly and golden and edges of pizza are crisp.
   Tidbits: How to roast red peppers: To roast in your oven, preheat broiler to highest setting. Halve red peppers and rip out seeds. Place pepper halves, skin side up, on a cookie sheet. Broil peppers until the skins are completely black. Leave the oven door ajar while peppers roast to let steam escape. Place blackened peppers in a large brown paper sack and close tightly. Let peppers stand 10 minutes or until cool enough to handle. Peel skins away from red pepper flesh, and discard skins. To roast peppers on the outdoor grill, leave peppers whole and roast covered over high heat on a gas stove or close to coals. Follow above method to peel.
   If your market does not carry smoked fresh mozzarella cheese, you can substitute 1 1/2 cups of shredded smoked Gouda (the yield of grating about 8 ounces of cheese).
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 26851,"Codfish Mousse with Fried Plantain Chips 2 Yukon Gold potatoes, peeled and small dice 1 pound fresh codfish fillet, 1 1/2-inch chunks 2 cloves garlic, thinly sliced 6 thyme sprigs, tied together Salt 1 pint milk Olive oil Cheryl?s Hot Sauce, recipe follows 4 scallions, thinly sliced Plantain chips, recipe follows 10 whole Scotch bonnet peppers, rinsed and stems removed 1 to 1 1/2 cups white vinegar 10 whole pimento seeds 2 green plantains, thinly sliced Canola or corn oil, for frying Salt Instructions: In saucepan, layer the potatoes on the bottom. Then codfish, garlic then thyme. Season with salt then put enough milk in just to cover fish. Bring to a slow simmer covered with parchment paper. Simmer until fish is flaky and potatoes are tender. Remove the thyme bundle, drain the milk and process until smooth, in the bowl of food processor, using enough olive oil to smooth consistency. Season with salt and hot sauce, to taste, and stir in scallions. Serve with plantain chips. To a blender, add peppers and 1 cup of vinegar and puree. Add rest of vinegar if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator. Yield: 2 cups Heat oil to 350 degrees and fry chips in batches until crispy. Drain and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 26852,"Classic Fondue 8 ounces raclette or Swiss cheese, grated 8 ounces Gruyere cheese, grated
   2 tablespoons cornstarch
   1 cup sauvignon blanc or other dry white wine
   1 clove garlic, pressed
   Zest of 1 lemon
   1 tablespoon kirsch 1/2 teaspoon freshly ground black pepper
   1/4 teaspoon dry mustard
   Crusty Bread, recipe follows, for serving 2 Granny Smith apples, sliced, for serving
   2 pears, sliced, for serving
   1 loaf crusty bread Instructions: Combine the raclette and Gruyere in a bowl and add the cornstarch. Toss well to coat the cheeses in the cornstarch; set aside. In a pot over medium heat, warm the wine, garlic and lemon zest. Do not allow this to come to a boil or the fondue may be grainy in the end. Slowly add the cheese mix a handful at a time, stirring and allowing each handful to melt completely before adding the next. Repeat until all the cheese is in the pot. Once completely smooth, stir in the kirsch, pepper and mustard. Pour the mixture into a fondue pot with a burner underneath to keep warm. Serve with Crusty Bread, apples and pears. Preheat the oven to 350 degrees F. Put the loaf of bread on a baking sheet and bake for 15 minutes to crisp. Allow to cool, then tear into chunks for serving. Set aside. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26853,"Grandmother's Oyster Dressing Neck from a 12 pound turkey Water to cover Celery leaves Carrot top 1 small onion, cut into quarters 3 cups stale white bread 3 cups stale unsweetened cornbread 2 tablespoons butter 1 teaspoon vegetable oil 1 large onion, diced 3 stalks celery, diced 1 tablespoon dried or 2 tablespoons fresh sage leaves 1 1/2 cups oysters, shucked, shells removed Instructions: In a medium saucepan, over low heat, combine turkey neck, celery leaves, carrot top, onion and water to cover. Simmer for 2 hours as the turkey roasts. In a large bowl combine stale breads, set aside. In a large saute pan melt butter with vegetable oil. Add onions, celery and sage and cook over medium heat until onions begin to brown Add onion mixture and enough of the giblet broth to moisten bread, toss, and set aside. About 1 hour before the turkey is done, using a turkey baster or a large spoon remove all but 1/2 cup of fat from pan. Toss the oysters with the bread stuffing and add it in an even layer to the roasting pan with the turkey, stirring to coat the bread. Return the turkey to the oven and continue roasting for the final hour. Serve as a side dish ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 26854,"Soft Chocolate Mousse and Solid Chocolate Mousse 10 ounces extra bittersweet chocolate 4 eggs, separated 2/3 cup powdered sugar 1/3 cup granulated sugar 1 cup extra heavy cream 1 tablespoon blackberry brandy or rum 10 ounces extra bittersweet chocolate 12 ounces extra heavy cream Instructions: Melt chocolate over simmering water of a water bath. Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly. Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer. While sugar is boiling slowly whip whites to soft peak. When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream. Continue to whip until stiff peaks form. Remove whites, spoon whites on top of yolks but do not fold in. Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated, do not over fold. Store in refrigerator until ready to use (should be used as soon as possible). Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream). Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set. To serve, place the two mousses in composition to contrast each other. Garnish with berries and crisp a cookie, if desired ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 26855,"Seared Salmon with 3 Bean Salad 1 (15-ounce) can navy beans, drained and rinsed 1 (15-ounce) can kidney beans, drained and rinsed 1 (15-ounce) can pinto beans, drained and rinsed 2 lemons, juiced 1 good bunch scallions, finely sliced 1 small bunch parsley, leaves finely chopped 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 4 (6 to 8-ounce) salmon fillets Ground cumin 2 tablespoons vegetable oil Instructions: Place all 3 kinds of beans in large mixing bowl and toss with remaining ingredients. Season, to taste, with salt and pepper. Set aside. Season salmon with cumin, salt and pepper. Heat oil in a large, nonstick skillet over medium heat. Place salmon skin side down in skillet and cook until skin is crisp and golden, about 3 to 4 minutes. Turn fillets over and cook until medium rare, about 3 more minutes. Serve salmon with salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 26856,"Basil Breast of Turkey with Peas and Garden Vegetables 8 skinless, boneless turkey breast halves, slightly flattened Flour, for dredging 1/4 cup vegetable oil 1 tablespoon olive oil 1 onion, chopped 4 tablespoons, unsalted butter 1/2 cup white wine 1 green pepper, diced 1 zucchini, cored and sliced in half moon 1 cup peas 1 cup chicken stock Salt and pepper Instructions: Lightly flour turkey breasts, shaking off the excess. In a large heavy skillet, heat the vegetable oil over moderately high flame. Add turkey breasts in 2 batches and saute, turning once, until brown. Remove from the skillet and keep warm. Wipe skillet clean and add 1 tablespoon olive oil. Add the onion and saute until onion is translucent. Add the butter, wine, peppers, zucchini and peas and saute for 2 minutes, then add chicken stock and bring to a boil. Reduce the heat and simmer sauce until well blended and thickened, for about 5 minutes. Return the turkey to the skillet and cook for and additional 5 minutes. Season with salt and pepper. Arrange 2 pieces of turkey on each plate and spoon the sauce and vegetables over them. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 26857,"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]" 26858,"Oatmeal-Crusted Trout 4 1-ounce packets plain instant oatmeal (about 1 1/3 cups) Kosher salt and freshly ground pepper 1 large egg 3/4 cup milk 4 strips thick-cut bacon, sliced 2 leeks, sliced into half-moons 2 cloves garlic, minced 1/4 cup chopped fresh parsley 4 5-ounce skinless trout fillets 3 tablespoons extra-virgin olive oil 1/4 cup red wine vinegar Instructions: Preheat the oven to 300 degrees F. Coarsely grind the oatmeal in a food processor. Transfer to a shallow dish and season with salt and pepper. Beat the egg and milk in another shallow dish. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate. Remove and reserve all but about 2 tablespoons drippings from the skillet. Add the leeks and garlic to the skillet and cook until tender, about 5 minutes. Add the parsley, bacon, and salt and pepper to taste; keep warm. Line a baking sheet with a double layer of paper towels. Dredge the trout in the oats, dip in the milk mixture and then in the oats again, turning to coat. Heat the reserved bacon drippings with the olive oil in another large skillet over medium-high heat. Fry the trout in batches until golden on one side, about 3 minutes, then flip and fry until cooked through, about 2 more minutes. Transfer to the prepared baking sheet and keep warm in the oven. Add the vinegar to the skillet and bring to a boil. Serve the trout with the leeks and drizzle with the vinegar dressing ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26859,"Luigi's Bean Soup 2 cups dried navy beans 2 medium-sized tomatoes, coarsely chopped 2 scallions, coarsely chopped 2 tablespoons olive oil 1 stalk celery, coarsely chopped 3-4 large cloves garlic, coarsely chopped 1/2 teaspoon freshly ground black pepper 1-2 branches basil (1/4 cup loosely packed leaves) 1 1/2 teaspoon salt Garnish and accompaniments: Freshly grated Parmesan or aged goat cheese, freshly ground black pepper Instructions: You will need a large pot with a lid. Rinse beans in cold water to clean, then place in large saucepan, cover with 3 to 4 inches of cold water and bring to a boil. Skim off any foam, drain off water, and cover beans again with cold water to a depth of 3 to 4 inches. Put back on heat. As water heats, add tomatoes, scallions, oil, celery, garlic, black pepper, and basil. Cover and bring to a boil. Lower heat and simmer covered for 2 to 3 hours, until beans are cooked and tender. Check beans every so often to ensure that they aren't running dry. Add more water if necessary. Once beans are cooked, add salt, and bring back to a rolling boil for 3 to 5 minutes to thicken. Set aside until ready to serve, then reheat, and transfer to serving dish. Serve hot, topped with a sprinkling of grated cheese and of freshly ground black pepper. Put out pepper and extra cheese so guests can adjust flavorings as they wish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 26860,"Turkey and Mashed Potato Croquettes 3 tablespoons unsalted butter 1 small leek, white and light green part thinly sliced 1 tablespoon chopped fresh sage (about 4 leaves), plus 6 whole leaves, for serving 1/2 cup plus 3 tablespoons all-purpose flour 3/4 cup whole milk 3/4 cup finely diced roasted turkey (white and/or dark meat) 1/2 cup mashed potatoes Kosher salt and freshly ground black pepper 2 large eggs, lightly beaten 3/4 cup panko breadcrumbs Canola oil, for deep-frying Cranberry sauce and turkey gravy, for serving Instructions: Melt the butter in a large skillet over medium-high heat. Add the leek and cook until tender and translucent, 2 to 4 minutes. Stir in the chopped sage and 3 tablespoons of the flour, then continue to cook until the flour is completely absorbed into the butter mixture and lightly toasted, 1 to 2 minutes. While continually stirring, gradually pour in the milk and continue to cook until a thick bechamel forms, about 1 minute more. Remove from the heat, then stir in the turkey, mashed potatoes, a pinch of salt and several grinds of black pepper. Taste and adjust the seasoning with more salt and pepper. Transfer to a bowl and refrigerate until completely cool, about 30 minutes. Meanwhile, set up a 3-stage breading station by placing the remaining 1/2 cup flour in a shallow bowl or baking dish, the eggs in a separate shallow bowl or baking dish and finally the panko in a third shallow bowl or baking dish. Season each with a pinch of salt and pepper. Using a 3/4-ounce cookie scoop, divide the chilled filling into about 18 pieces. Roll into uniform balls and/or 2 1/2-inch-long batons. Coat each piece in the flour, shaking the excess off, then dip in the egg to coat. Finally, dip and press into the panko, turning until evenly coated.
Fill a large, heavy-bottomed pot with enough oil to go 2 inches up the sides and insert a deep-frying thermometer. Set the oil over medium-high heat and bring to 350 degrees F. Working in 2 batches, deep-fry the croquettes until deep golden brown and heated through, about 2 minutes. Drain on a paper towel-lined plate and season with a pinch of salt. Fry the whole sage leaves until crisp, about 1 minute. Drain on the paper towel line plate as well. Serve with cranberry sauce and turkey gravy for dipping.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 26861,"Chicken Adobo Tacos 1 cup oyster sauce 6 cloves garlic, minced 1/4 cup sriracha
1 tablespoon sesame oil
1 teaspoon ground black pepper
2 pounds bone-in, skin-on chicken thighs Canola oil, for searing
2 cups white vinegar
1 1/2 cups mushroom soy
2 tablespoons canola oil 1 head bok choy, sliced Corn tortillas, warmed, for serving 2 cups crumbled chicharrones Instructions: For the chicken: Combine the oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat and massage the mixture into the chicken. Heat a large stockpot over high heat and add some canola oil. Add the chicken mixture to the pot and saute until the chicken is brown, 5 to 8 minutes. Add the vinegar and soy and stir, then bring to a boil. Reduce the heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes, then cut the heat. Let the chicken rest for 5 minutes, then pull to make tacos (or serve over rice). Reserve 1/2 cup of the adobo sauce for the bok choy. For the tacos: Heat the canola oil in a large skillet over medium heat. Saute the bok choy until slightly wilted, about 2 minutes. Add the 1/2 cup reserved adobo sauce and cook for 1 more minute. Place some of the pulled chicken onto a warm tortilla and top with some bok choy and crumbled chicharrones. Repeat with the remaining tortillas and filling. ","[Malbec, Tempranillo, Garnacha, Barbera]" 26862,"Quick Chicken Mole in Tortillas 2 medium size onions, finely chopped 2 cloves garlic minced 2 tablespoons olive oil 2 large tomatoes, chopped 1 cup chicken broth 1/4 cup canned green chiles, chopped 2 tablespoons each sesame seeds and dryroasted unsalted peanuts 1/4 teaspoon each of ground cinnamon, cloves 1 teaspoon each of ground cumin and dried oregano 2 tablespoons ground chili powder 1/4 cup golden raisins 1/2 pound boneless skinless chicken breasts cut into 2inch long by 1/3inch strips 1/2 pound smoked skinless chicken breasts, cut into 2inch long by 1/3inch strips 1/2 ounce unsweetened chocolate, grated or cut into fine pieces 8 large flour tortillas Sour cream, and chopped cilantro for garnish, optional Instructions: Saute the onions and garlic in the oil for about 10 minutes or until tender. Add the tomatoes, chicken broth and green chilis and simmer, uncovered for 15 minutes, stirring frequently. Meanwhile in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted, then add the cinnamon, cloves, cumin, oregano and chili powder and toast for a few seconds. Remove and cool slightly, then puree with the raisins to form a paste. Add the chicken to the sauce and simmer 3 minutes to cook through; add the smoked chicken and simmer another 3 minutes to warm through. Add the chocolate and simmer a minute until melted. Stir in the paste and simmer until thickened to the proper consistency. Meanwhile warm the tortillas on the oven. To assemble, put some spoonfuls of chicken and sauce in the middle of a warm tortillas and roll up, top with more spoonfuls of sauce, sour cream and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 26863,"No-Bake Strawberry Cheesecake Brain 1 sleeve graham crackers (9 whole crackers) 1/3 cup packed light brown sugar 1/2 teaspoon ground cinnamon Pinch fine salt 1 stick (8 tablespoons) unsalted butter, melted 2 tablespoons plus 1 1/2 teaspoons unflavored powdered gelatin (from two and a half 1/4-ounce packages) 1 pound cream cheese, at room temperature 3/4 cup granulated sugar 1/2 teaspoon pure vanilla extract Pinch fine salt Juice of 1/2 lemon 2 cups heavy cream
Bright red gel food coloring, for coloring the cheesecake 1 pound strawberries, hulled and halved lengthwise 3/4 cup granulated sugar Juice of 1/2 lemon Nonstick cooking spray, for the mold Instructions: For the graham cracker crust: Pulse the graham crackers, brown sugar, cinnamon and salt in a food processor until crumbs form. Drizzle in the butter and pulse until the mixture looks like wet sand. Transfer to a bowl and wipe out the food processor. For the cheesecake: Whisk the gelatin into 1/3 cup warm water and let sit until softened, about 5 minutes.
Pulse the cream cheese in the food processor until completely smooth, scraping down the sides as needed. Then add the granulated sugar, vanilla, salt, lemon juice and softened gelatin. Pulse until completely smooth. With the food processor running, add the heavy cream and enough food coloring to make the batter a light pink. Process until combined. For the strawberry syrup: Combine the strawberries, granulated sugar, lemon juice and 1/4 cup water in a medium saucepan over medium-high heat, bring to a simmer and simmer until the berries are very soft but still holding their shape. Strain the syrup, transfer the berries to a small bowl and chill. Return the syrup to the saucepan and continue cooking until thickened, about 10 minutes. Chill the syrup until ready to use.
Coat a plastic 9.75-by-8.5-by-4-inch (7-cup) brain-shaped gelatin mold generously with nonstick cooking spray. Pour half of the cheesecake batter into the mold, swirling the batter to cover all sides of the mold. Freeze for 5 minutes to let the batter thicken. Using the back of a spoon, spread the batter up the sides so there is a 1/2-inch-thick coating around the entire mold. Freeze for 10 minutes to set the batter.
Add the strawberries to the center of the mold. Drizzle 1 tablespoon of the strawberry syrup over the strawberries. Evenly spread the remaining batter over the berries, pressing the batter into the mold to fill any gaps. Top with the graham cracker crumbs, pressing to create a firm crust. Place the cheesecake in the freezer until the sides are very firm and almost frozen, about 2 hours. Transfer to the refrigerator and chill for 2 hours before serving.
To unmold the cheesecake: First, carefully place the mold briefly into a bowl of hot water, then run a small offset spatula around the edge of the mold to help release the cheesecake from the sides. Invert onto a plate and poke small holes in the mold with a paring knife to help release the cheesecake from the mold. Carefully pull off the mold. Top the brain with the remaining strawberry syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 26864,"Ravioli Vegetable \Lasagna
2 packages chopped frozen spinach, defrosted in microwave 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4-6 cloves garlic, finely chopped 2 cans quartered artichokes in water, drained well Salt and pepper 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups vegetable or chicken stock 1/2 cup cream or half-and-half 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 1/4 teaspoon nutmeg, freshly grated Salt and black pepper 1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces 1 large package (marked \Family Size) fresh ravioli, such as Contadina brand, 24 to 28 ounces, or choose your favorite filling, such as wild mushroom or 4 cheese 1 pound thin asparagus spears, trimmed of tough ends Instructions: Bring a pot of water to boil for ravioli. While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes. Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat. When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli. Drizzle a touch of extra virgin olive oil onto the bottom of a medium flameproof oval casserole or a flameproof rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of \lasagna\ with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 26865,"Fish Sticks with Tartar Sauce Vegetable oil, for frying 2 pounds halibut, cut into sticks about 3 inches long and 1/2 inch thick
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 large eggs, whisked 3 cups panko breadcrumbs 1/2 cup mayonnaise 2 tablespoons chopped pickles
1 tablespoon capers
2 teaspoons white wine vinegar
1 teaspoon grain mustard
Instructions: For the fish sticks: Heat about an inch of oil in a heavy saucepan over medium-high heat until a deep-fry thermometer inserted in the oil registers 360 degrees F. Heavily sprinkle the fish sticks on both sides with salt and pepper. Form an assembly line with the flour, whisked eggs and panko breadcrumbs in separate shallow bowls. Dredge the fish sticks first in the flour, making sure to remove any excess, then in the egg wash and finally in the panko. Fry the fish until golden in color, about 3 minutes per side. Set on a paper towel to drain the excess oil. For the tartar sauce: Place the mayonnaise, chopped pickles, capers, white wine vinegar and grain mustard in a blender and process until smooth. Serve with the fish sticks. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 26866,"123 Asian Dressing 3 tablespoons creamy peanut butter 2 tablespoons brown sugar
1 tablespoon soy sauce
Squirt of sriracha, plus more if needed 1 lime, zested and juiced, plus more lime juice, if needed
For serving: red leaf lettuce, romaine, mandarin oranges and crispy wonton noodles Instructions: Mix together the peanut butter, brown sugar, soy sauce, sriracha, lime zest and juice and some hot water in a small bowl until the dressing reaches the desired consistency, adding a bit more hot water or lime juice to thin it out if it's too thick. If you want it more spicy, add some more sriracha. Serve over red leaf and romaine lettuce with mandarin oranges and crispy wonton noodles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26867,"Roasted Pork With Cajun Slaw 1 tablespoon plus 2 teaspoons Cajun seasoning 1 tablespoon plus 2 teaspoons packed light brown sugar 1 large pork tenderloin (about 1 1/2 pounds) Kosher salt 2 teaspoons extra-virgin olive oil 1/2 cup mayonnaise 2 tablespoons Creole or whole-grain mustard Juice of 1 lemon 2 tablespoons drained horseradish 1 12-ounce package broccoli slaw mix 2 small bell peppers (1 red, 1 orange), thinly sliced 3 scallions, thinly sliced Instructions: Preheat the oven to 400 degrees F. Mix 1 tablespoon each Cajun seasoning and brown sugar in a small bowl. Sprinkle the pork with 1/2 teaspoon salt and rub with the sugar-spice mixture. Heat the olive oil in a large ovenproof skillet over medium heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, about 18 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, make the slaw: Whisk the mayonnaise, mustard, lemon juice, horseradish and the remaining 2 teaspoons each Cajun seasoning and brown sugar in a small bowl. Toss the slaw mix, bell peppers and scallions in a large bowl. Add the mayonnaise dressing and toss to coat. Slice the pork and divide among plates. Drizzle with any juices from the skillet. Serve with the slaw. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 26868,"Frittelle di Zucca (Squash Fritters from the Veneto) 1 butternut squash or pumpkin, about 1 1/4 pounds 2 cups milk, or as needed 1 1/2 cups all-purpose flour or as needed 2 teaspoons baking soda dissolved in 2 teaspoons water 2 eggs Pinch salt 2/3 cup granulated sugar, or to taste Grated zest of 1 or 2 oranges 1/2 cup candied citron, cut into small dice 1/3 cup golden raisins 1/2 cup pine nuts, toasted Peanut oil, for deep frying Confectioners' sugar, for topping Instructions: Halve the squash or pumpkin, scoop out and discard the seeds and fibers, peel, and cut into 1/2-inch dice. You should have 3 to 3 1/2 cups. Place in a saucepan, add milk to cover, and place over medium heat. Bring to a simmer and cook until the squash breaks down into a smooth puree, about 30 minutes. Don't worry if the mixture looks curdled; it will smooth out. Stir in the 1 1/2 cups flour and continue to stir until the mixture is thick, about 5 minutes, adding more flour as needed to bind. Beat in the dissolved baking soda, and then the eggs, 1 at a time, beating well after each addition. Add the salt, granulated sugar, orange zest, citron, raisins, and pine nuts. Remove from the heat. Let stand for about 15 minutes until most of the moisture has been absorbed. Pour oil to a depth of 3 inches in a deep frying pan or wok and heat to 375 degrees. In batches, drop the batter by small (1-inch diameter) teaspoonfuls into the hot oil. (These should not be too large or the center will not cook.) Fry until golden, 3 to 5 minutes. Using a slotted spoon, transfer to paper towels to drain briefly. Keep warm until all the fritters are cooked. Arrange the fritters on a platter and sift a heavy dusting of confectioners' sugar over the top. Eat while hot or very warm.; ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 26869,"Sweet Cola Ribs 1 tablespoon vegetable oil 1 medium onion, finely chopped 3 cloves garlic, finely chopped 2 cups ketchup 1 can cola 1/2 cup apple cider vinegar 2 tablespoons brown sugar 1/2 tablespoon freshly ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1/2 tablespoon lemon juice 1 tablespoon Worcestershire sauce 2 tablespoons salt 2 tablespoons brown sugar 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon black pepper 2 racks pork spare ribs (about 3 pound each) Instructions: For the sauce: In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes. For the dry rub: Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container. For the ribs: Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate. Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat. Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. Coat ribs with sweet cola barbecue sauce and cook for another 20 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 26870,"Artichoke Gratinata 3 tablespoons olive oil 1 garlic clove, minced 1 pound frozen artichoke hearts, thawed 2 tablespoons chopped fresh parsley leaves 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon red pepper flakes 1/2 cup chicken broth 1/4 cup Marsala wine 2 tablespoons butter 1/3 cup plain bread crumbs 1/3 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti, Pinot Grigio]" 26871,"Teriyaki Sesame Tofu Bites 7 ounces firm tofu, cut into cubes 2 ounces almonds 1 ounce pumpkin seeds 2 tablespoons ground flaxseed 1 tablespoon low-sodium soy sauce 1 tablespoon toasted sesame oil 2 cloves garlic, chopped One 1-inch piece peeled fresh ginger, chopped 4 sundried tomatoes 2 ounces sesame seeds 2 tablespoons finely grated fresh ginger 1 tablespoon toasted sesame oil 2 cloves garlic, finely minced 3 tablespoons low-sodium soy sauce 1 tablespoon mirin 1 tablespoon light brown sugar 1 teaspoon rice vinegar 1 teaspoon cornstarch mixed with 1 tablespoon water 2 tablespoons finely chopped cilantro 1 scallion, thinly sliced Instructions: Preheat the oven to 350 degrees F. For the sesame tofu bites: In a food processor, add the tofu, almonds, pumpkin seeds, ground flaxseed, soy sauce, sesame oil, garlic, ginger and sundried tomatoes. Pulse until the mixture comes together, but still has some texture, 8 or 9 pulses. Be careful not to over process. Roll the mixture into 1-teaspoon balls using clean hands. On a small plate, roll each ball in the sesame seeds to coat and then place on a baking sheet. Bake for 15 to 20 minutes until golden brown. For the teriyaki sauce: Place the finely grated ginger, sesame oil and garlic in a small saucepan and warm through over a low heat for about 1 minute. Then add the soy sauce, mirin, brown sugar and rice vinegar. When the sugar has dissolved, pour in the cornstarch slurry and continue to stir over low heat for a couple of minutes until thickened and glossy. When the tofu balls are cooked, remove them from the oven. Pour the sauce onto a serving platter. Arrange the sesame tofu bites on top of the teriyaki sauce. Sprinkle over the cilantro and scallions. Serve with cocktail sticks on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 26872,"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]" 26873,"Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice 2 tablespoons butter 1/2 cup slivered or sliced almonds 2 cups white rice 1 orange, zested 1 lemon, zested 1 quart chicken stock 6 tablespoons extra-virgin olive oil, divided 2 pounds beef tenderloin or sirloin tips, bite size pieces Salt Freshly ground black pepper 1 1/2 pounds mushroom caps, cremini or white, brushed clean and halved 6 clove garlic, finely chopped 1/2 cup dry Spanish sherry 1 cup beef stock Instructions: Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes. While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate. Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat. Fluff rice with fork and serve with the beef and mushrooms. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Rioja]

" 26874,"Catfish Po' Boys Peanut or canola oil, for frying 4 hoagie rolls or 1 French baguette 3/4 cup corn flour 2 tablespoons Creole seasoning (recommended: Tony Cachere's) Sea salt and freshly cracked black pepper 4 (6 to 8-ounce) catfish fillets Shredded lettuce, thinly sliced tomatoes and hot sauce, for serving Lemon wedges, for garnish Instructions: Preheat the oven to 375 degrees F. In a heavy-bottomed pot, (Dutch oven) heat enough peanut oil to come halfway up the sides of the pot, to 365 degrees F. Slice the po' boy rolls in half, (not cutting through), and put them on a baking sheet. Lightly toast the bread in the preheated oven. Combine the corn flour, seasoning and salt and pepper, to taste, in a shallow dish. Pat the fillets dry and dredge them in the seasoned flour mixture, shaking of the excess. Once the oil is properly heated, carefully drop the catfish into the oil. Be careful not to overcrowd the pot. Fry until golden brown and beginning to float to the surface, about 5 minutes. Do not overcook. Carefully remove the fillets with a slotted spoon or spider and drain them on paper towels. Put 1 catfish fillet in each toasted roll and top with lettuce, tomatoes, and hot sauce. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26875,"Ginger Rice Stuffed Mushrooms 1 tablespoon teriyaki seasoning, divided 1/4 cup canola oil, divided 1 (14-ounce) package button mushrooms, stems removed and chopped 1 scallion, finely chopped 2 teaspoons chopped ginger 1 teaspoon chopped garlic 1/2 pound ground pork 3 tablespoons low-sodium soy sauce 1 1/2 cups cooked white rice 1 tablespoon chopped fresh cilantro, for garnish Instructions: Preheat the oven to 375 degrees F. In a small bowl, combine 1/2 tablespoon teriyaki seasoning and 2 tablespoons canola oil. Place the mushroom caps onto a baking sheet and brush them with the oil mixture. Bake until they soften, about 15 minutes. While the mushrooms are baking, heat the remaining 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add the chopped mushroom stems, scallion, ginger, and garlic and cook for 2 minutes. Add the ground pork and cook until cooked through, about 5 minutes. Stir in the soy sauce and the remaining teriyaki seasoning. Add the rice and cook until heated through. Stuff the mushroom caps with the rice mixture. Transfer to a platter, garnish with cilantro, and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 26876,"Crunchy Baked Fish 1 Tbsp. Mrs. Dash? Chicken Grilling Blend 4 (4 oz.) fish fillets, like tilapia or catfish 1/2 cup corn flake crumbs vegetable Oil Spray 1 Tbsp. Mrs. Dash? Lemon Pepper Seasoning Blend Instructions: 1.Preheat oven to 400 degrees F. 2.Spray a 9x9 inch baking dish with vegetable oil spray.
3.Place fish in dish.
4.Mix corn flake crumbs with Mrs. Dash? Chicken Grilling Blend and Mrs. Dash? Lemon Pepper. Sprinkle over fish.
5.Spray fish lightly with vegetable oil spray.
6.Bake for 20 minutes or until fish flakes easily with fork. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 26877,"Carrot Cheese Dip 3/4 cup jarred piquillo peppers Two 8-ounce blocks cream cheese
8 ounces grated smoked Gouda cheese
Kosher salt 1 bunch fresh parsley
2 cups shredded Cheddar Crudite or chips, for serving Instructions: Add the piquillo peppers to a food processor and puree. In a stand mixer, combine the cream cheese, smoked Gouda and piquillo peppers. Taste and season. If the mixture feels too loose to mold, refrigerate for 30 minutes. Roll the mixture into 2 balls. Divide the bunch of parsley into 2 parts and place on separate serving plates. Place each cheese ball on top of the parsley sprigs so that the parsley looks like carrot stems. Shape each ball of cheese into a carrot shape and top with some of the Cheddar, pushing the cheese in slightly so it stays. Refrigerate or serve immediately with crudite or chips. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 26878,"Sate Madura 1 1/2 pound leg of lamb, cut in 3/4-inch cubes 1/3 cup sweet soy sauce 1/2 teaspoon coriander seed, crushed 1/4 teaspoon crushed black pepper 1 tablespoon lime juice 3 shallots, peeled and sliced Instructions: Thread the lamb cubes onto satay skewers. In a bowl, mix together soy sauce, coriander seed, black pepper and lime juice. Brush each skewer with the sauce, coating well. Grill or broil the satay until medium rare. Stir the sliced shallots into the remaining sauce and serve as a dip for the cooked satay.; ","[Shiraz, Malbec, Tempranillo, Garnacha]" 26879,"Pilaf-Style Rice 2 teaspoons extra-virgin olive oil 1 1/2 cups long-grain rice, not converted 2 1/4 cups water 1 teaspoon kosher salt 2 teaspoons lemon zest, optional 2 teaspoons chopped fresh thyme leaves, optional Instructions: Heat the oil in a medium saucepan over medium heat. Add the rice and cook, stirring, until slightly toasted and golden, about 1 1/2 minutes. Stir in the water and salt, bring to a boil, cover, reduce the heat to medium low and cook for 18 minutes. Then let the rice rest off the heat for 5 minutes?please don't lift the lid to give a peek or stir, or the rice will not cook evenly. Put the rice in a large serving bowl, fluff and separate the grains with a fork. Add lemon zest and/or thyme, if desired, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 26880,"Pappardelle al Cinghiale 4 eggs 14 ounces (400 grams) flour 2 onions, chopped 1 sprig rosemary 1 stalk celery, chopped Olive oil 10 1/2 ounces (300 grams) tomatoes, chopped 14 ounces (400 grams) wild boar meat, minced Freshly grated nutmeg Instructions: Mix together the flour and eggs until a dough is formed. Knead the dough until it springs back when pushed with your finger, about 10 minutes. Cover and let rest for 30 minutes. Roll out the pasta with a pasta machine, or a rolling pin until it is 1/16-inch thick. Cut into 3/4-inch wide ribbons. Cook until al dente in boiling, salted water, about 2 to 3 minutes. Saute onions, rosemary, and celery in olive oil until soft and starting to color. Add tomatoes, wild boar, and grated nutmeg. Cook until the boar meat is cooked through and the mixture reduces to a sauce consistency, about 10 to 15 minutes. Drain the pasta and add to the sauce. Toss until the pasta is well coated. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 26881,"Malted Vanilla Ice Cream 2 tablespoons (2 envelopes) unflavored gelatin 5 cups milk 1 1/3 cups malted milk powder (7 ounces by weight) 5 cups heavy cream 2 cups sugar 2 tablespoons vanilla extract 1/4 teaspoon salt Instructions: To make the ice cream base: Stir the gelatin into 1/2 cup of cold water in a small bowl; Set the mixture aside (this will bloom into a semi-solid state).
Heat 2 cups of the milk in a saucepan over medium-low heat, stirring occasionally. When the milk begins to steam remove it from the heat. And stir in the gelatin. Stir until the gelatin is fully dissolved.
Put the malted milk powder into a blender. Add 2 cups of the cold milk. Blend well, stopping to scrape down the sides with a spatula. (If there's no blender handy, just beat the malted milk well into the milk until there are no lumps).
Pour the malted milk mixture into the ice cream maker. Add the heavy cream and stir. Stirring constantly, mix in the hot milk and gelatin mixture. Add the remaining milk, sugar, vanilla, and salt and stir until the sugar dissolves.
To freeze the ice cream: Assemble the dasher, position the can lid, put the can in the tub and secure the crank assembly. Turn the crank to make sure everything is put together correctly.
Find the little hole in the side of the tub near the top of the can. Make sure that the hole is open. Drop about 2 cups of crushed ice into the tub. Sprinkle the ice with 1/2 cup rock salt, evenly covering it. Repeat this process. Now someone should begin turning the crank, which remain in motion until the ice cream is frozen.
Continue to add ice and salt in the proportion above until you have reached the top level of the can and continue cranking. In about 20 minutes the crank will become very difficult to turn. This indicates that the ice cream is done.
Remove the crank assembly. Pull the can up a bit in the tub. Wipe the ice and salt from the lid and the top of the can. Remove the lid. Pull up the dasher and scrape it off with a rubber spatula. Most people dig in right at this point and enjoy the ice cream even though it is still a little soft. Others like to remove the can and put it in a freezer (or put the ice cream into smaller containers) and harden the ice cream for a few hours before eating. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 26882,"Citrus Warmer 2 cups grapefruit juice 1 cup orange juice 1/4 cup honey 1 lemon, sliced Dash of bitters Instructions: Combine ingredients in a saucepan and bring to a simmer. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling]" 26883,"Year-End Scallops on the Half Shell 12 shucked scallops (small or singing) 1 minced shallot 1 teaspoon minced ginger 1/4 cup fresh lime juice 1 tablespoon wasabi tobiko Instructions: Mix all together and spoon on top of scallops. Garnish with a little more wasabi tobiko. Plate on crushed ice or rock salt. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 26884,"Brazilian Black Bean and Meat Stew: Feijoada 2 pounds dried black beans, picked over 1/4 cup olive oil 1 large Spanish onion, chopped 1/4 cup chopped fresh garlic 4 bay leaves 12 cups water 2 ham hocks 1/4 cup ground cumin 1/4 cup ground coriander 1/4 cup kosher salt 2 tablespoons ground cayenne pepper 1 tablespoon adobo-style seasoning 2 tablespoons olive oil 1 pound breakfast sausage links 1 pound smoked sausage links 1 pound chorizo sausage 1 pound beef tenderloin, cut into 1-inch cubes 1 pound pork tenderloin, cut into 1-inch cubes 8 cups hot, cooked white rice Pico de Gallo, recipe follows Sauteed Greens, recipe follows Farofa, recipe follows Chopped scallion, for garnish 1 orange, cut into wedges 4 large tomatoes, roughly chopped 2 serrano chiles, roughly chopped 1 medium red onion, roughly chopped 1 bunch fresh cilantro, stemmed and roughly chopped 2 lemons, juiced 2 limes, juiced Kosher salt and freshly ground black pepper 2 pounds kale or mustard greens, stemmed and roughly chopped 2 tablespoons olive oil 4 cloves fresh garlic, chopped 1/4 cup white wine or water Kosher salt and freshly ground black pepper 1 cup chopped bacon 1/2 cup chopped Spanish onion 1/2 cup manioc flour, see note 8 tablespoons unsalted butter 2 large eggs, beaten 1/4 cup chopped scallions Kosher salt Instructions: Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes. Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning. Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.) Make the meat: In a large bowl, toss the sausages with the remaining adobo. Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew. Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more. When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges. In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes. Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly. ","[Syrah, Tempranillo, Garnacha, Barbera]" 26885,"3-Ingredient Banana Petit Fours 2 bananas 1/2 cup peanut butter or chocolate-hazelnut spread, such as Nutella 1 cup trail mix or freeze-dried raspberries, crushed Instructions: Cut the bananas into 1 1/2-inch pieces. Spread each piece with about 1/2 teaspoon of the peanut butter or chocolate-hazelnut spread, and dip in your favorite trail mix or crushed freeze-dried raspberries. ","[Chardonnay, Moscato, Riesling]" 26886,"Greek Caponata 1 (14.5-ounce) can diced tomatoes with their juice 2 zucchini, cut into 1-inch rounds 2 summer squash, cut into 1-inch rounds 2 tomatoes, cut into wedges 1 large Japanese eggplant, cut into 1-inch rounds 1 red onion, peeled and cut into 1-inch wedges 1 potato, peeled and cut into 1-inch cubes 3 garlic cloves, minced 1/4 cup extra-virgin olive oil 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 4 to 6 slices toasted sourdough bread, optional for main dish Instructions: Preheat the oven to 400 degrees F. Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes. Serve alone as a side, or over toasted sourdough bread for a main dish. ","[Syrah, Aglianico, Tempranillo, Garnacha]" 26887,"Sun-Butter Chocolate Chip Cookies 2/3 cup canned chickpeas, drained and rinsed 4 tablespoons unsweetened sunflower seed butter (such as Once Again) 6 packets Monk Fruit in the Raw 4 teaspoons water 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup stevia-sweetened chocolate chips (such as Lily's) Instructions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, sunflower seed butter, monk fruit, water, vanilla, and baking powder. Pulse 4 times to get the mixture moving, then let it run until smooth, about 1 minute.
3. Transfer the dough to a medium bowl and mix in the chocolate chips with a rubber spatula. Scoop into 1-inch mounds on the lined baking sheet.
4. Bake until set, about 13 minutes. Let cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]"