1 1/2 cups all-purpose flour Kosher salt and freshly ground black pepper 1/4 cup milk
2 large eggs
2 cups panko breadcrumbs
4 boneless, skinless chicken breasts
5 tablespoons butter
5 tablespoons olive oil
8 ounces mozzarella, sliced
2 cups red and yellow cherry tomatoes
6 cups fresh baby spinach
3 cloves garlic, minced Instructions: Preheat the oven to 375 degrees F. Make a breading assembly line with 3 separate dishes: flour seasoned with salt and pepper, milk and eggs whisked together and panko seasoned with salt and pepper. Season the chicken breasts with salt and pepper, then bread them by dredging in the flour, then dipping in the egg mixture and finally coating in the crumbs. Set aside. Melt 4 tablespoons of the butter with 4 tablespoons of the olive oil in a large skillet over medium heat. Brown the chicken breasts on the first side for 3 to 4 minutes, being careful not to burn them. Flip and brown them for another 3 to 4 minutes. Remove to a rack placed over a baking sheet and transfer to the oven to finish cooking, about 5 minutes. Remove the chicken from the oven and turn on the broiler. Top the chicken with the mozzarella slices and broil until the cheese is melted. Heat a small skillet over medium-high heat and add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the tomatoes, sprinkle with salt and pepper and toss to cook quickly until the tomatoes start to break apart, about 2 minutes. Add the spinach and garlic, then stir/toss to wilt the spinach, 2 to 3 minutes. Spoon the tomato/spinach mixture over the chicken and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62444,"Tart Cherry and Red Wine Sundae 4 cups frozen cherries 1 cinnamon stick 1 cup sugar 2 tablespoons cornstarch 2 cups dry red wine 2 teaspoons red wine vinegar Vanilla bean ice cream, for serving Instructions: Put a large saucepan over medium-high heat. Add the cherries, cinnamon stick, sugar and cornstarch and cook until the sugar starts to melt, about 1 minute. Add the wine, bring the mixture to a boil and cook until the wine has reduced and is slightly thickened, about 4 minutes. Remove from the heat, remove the cinnamon stick and stir in the vinegar. Scoop vanilla ice cream into bowls and top with the warm cherries and red wine sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 62445,"Thai Scallop Salad 1 1/4 pounds sea scallops (about 20), \foot\ muscles removed Juice of 1 1/2 limes, plus wedges for serving 1/2 shallot, finely chopped 3 tablespoons sweet chili sauce 4 teaspoons fish sauce 5 tablespoons vegetable oil 1/2 head napa cabbage, shredded (about 7 cups) 2 Persian cucumbers, halved lengthwise and thinly sliced crosswise 4 radishes, thinly sliced 1 Granny Smith apple, cut into matchsticks 2 cups fresh Thai or regular basil, roughly chopped 1/4 cup unsalted dry-roasted peanuts, roughly chopped Instructions: Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes. Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 62446,"Pan Roasted Filet Mignon with Rum-Red cl Sauce 1 (5-pound) beef tenderloin Salt and freshly ground black pepper 4 tablespoons unsalted butter 2 tablespoons unsalted butter 1 tablespoon olive oil 3 shallots, minced 1 tablespoon minced garlic 1 cup dark rum (recommended: Meyers's) 5 cups chicken stock 2 tablespoons ancho chili puree 2 tablespoons molasses Salt and freshly ground black pepper Instructions: Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce. Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 62447,"Crispy Oatmeal Cookies 3/4 pound (3 sticks) unsalted butter 1 cup light brown sugar 1 1/8 cup granulated sugar 1 large egg 1 1/2 teaspoons vanilla extract 3 cups rolled oats (not instant) 1 1/2 cups all-purpose flour 3/4 teaspoon kosher salt 2 1/2 teaspoons baking soda 1 1/2 cups raisins Instructions: Preheat the oven to 350 degrees F. In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well. In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined. Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 62448,"Bruleed Grapefruit Hack 1 large grapefruit 2 tablespoons coconut sugar
Instructions: Halve the grapefruit crosswise. Using a paring knife, cut between sections of the grapefruit so it is easier to eat once caramelized. Pat the surface dry with a paper towel. Sprinkle the coconut sugar in an even layer on each grapefruit half. Place one grapefruit half sugar-side up on the bottom of an overturned bowl. Preheat a nonstick skillet over high heat. (Do not add oil to the skillet.) Once the skillet starts to smoke, turn off the heat and place the hot skillet, nonstick-side down, on the sugared part of the grapefruit half on the bowl. Allow the skillet to stop sizzling before removing the skillet, about 1 minute. Repeat the process with the second grapefruit half. Remove the skillet and allow the grapefruit to cool slightly. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 62449,"Chipotle Gouda Mac and Cheese 2 cups Elbow pasta, cooked to package directions 3 tablespoons Butter 3 tablespoons Flour 1 teaspoon Salt 1/2 teaspoon Pepper 2 1/2 cups Milk 2 cups (12 ounces) Boar's Head Chipotle Gouda Cheese, shredded Instructions: Preheat oven 375 degrees F. Melt butter in saucepan on low heat. Remove from heat, blend in flour, salt and pepper. Add milk, and place back on burner at low heat; stirring constantly until sauce thickens slightly and is smooth. Add cheese, heat until melted, stirring occasionally. Combine cooked macaroni and cheese sauce in a 2-quart oven safe casserole dish. Bake for 20 minutes. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 62450,"Bacon and Tomato Pasta 2 tablespoons kosher salt 16 ounces spaghetti pasta 1 pound thick-cut bacon or pancetta, chopped 3 tablespoons extra-virgin olive oil 1 cup red onion, diced 1 teaspoon red chili flakes 3 tablespoons garlic, minced 2 cups Roma tomatoes, diced 1/4 cup red wine 4 tablespoons basil, chiffonade 1/4 cup freshly grated Parmesan Salt and freshly ground black pepper Instructions: In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente. In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 62451,"Bread Pudding with Southern Bourbon Sauce 3 cups stale French bread, cut in 3/4-inch cubes 2 cups milk 2 eggs 1 cup sugar 1 tablespoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 4 tablespoons butter, melted and slightly cooled 1/2 cup sultana raisins 2 egg yolks 1 stick butter, not margarine 1 cup sugar 1/3 cup bourbon whiskey, to taste Instructions: Preheat oven to 350 degrees F. Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk. With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish. Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish. Meanwhile, near the end of the baking time, make the sauce. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve the pudding warm with vanilla ice cream if desired. Pass the hot bourbon sauce separately. ","[Chardonnay, Port, Tawny Port, Sherry]

" 62452,"Coconut Bundt Cake Nonstick baking spray, for pan 2 1/2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 2 teaspoons baking powder 2 sticks unsalted butter, room temperature 2 1/2 cups sugar 6 large eggs 1 teaspoon vanilla extract 1 teaspoon coconut extract 1 cup canned unsweetened coconut milk Pineapple Glaze, recipe follows 1/2 cup flaked coconut 2 cups powdered sugar 4 tablespoons pineapple juice Instructions: Preheat oven to 350 degrees F. Spray a Bundt pan with nonstick baking spray and dust with flour. In a small bowl, whisk together the flour, salt, and baking powder. In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack. Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice. In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62453,"Red Raspberry Bouquet 3 red raspberry candies 1 frosted cupcake (about 2 tablespoons frosting works best) 1 green sugared gel candy or 3 jelly spaghetti 1 green chewy fish-shaped candy Instructions: Press the raspberry candies into the frosting at one edge of the cupcake. Cut the green gel candy into 3 thin strips and make stems for each raspberry. Cut the fish in half and put one half at the bottom of the bouquet to make a leaf. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 62454,"Goat Cheese-Stuffed Piquillo Peppers 2 tablespoons sliced almonds 12 jarred roasted piquillo peppers, drained and patted dry (from one 8-ounce jar) 1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
8 ounces goat cheese
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Sherry vinegar, for drizzling
Instructions: Place the almonds in a small skillet over medium heat and cook, tossing, until golden brown and toasted, about 3 minutes. Transfer to a bowl and let cool. If necessary, trim the open end of each pepper so that it measures 1 1/2- to 2-inches long. Stir the chives, mint and parsley together in a small bowl. Place the goat cheese in a large bowl and beat with an electric mixer on medium-high speed until creamy. Add the olive oil and beat until incorporated. Add all but 1 tablespoon of the herbs and beat to combine. Season the cheese mixture with salt and pepper. Spoon the cheese mixture into a resealable plastic bag, snip off the tip of one corner and pipe the cheese into each pepper until about three-quarters full. Arrange the peppers on a platter and drizzle with more olive oil and some sherry vinegar. Sprinkle the peppers with the remaining herbs and the toasted almonds before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62455,"Seafood Torta 1/2 cup shredded green or red cabbage 1/4 cucumber, thinly sliced 2 radishes, thinly sliced 1/4 jalapeno chili, finely chopped 2 tablespoons white wine vinegar Pinch of sugar 1 Bolillo 1 tablespoon mayonnaise 1/4 pound chopped cooked seafood (shrimp, lobster, crab or salmon) 1/4 avocado, thinly sliced and 1 lime wedge Instructions: Combine cabbage, cucumber, radishes, jalapeno, vinegar and sugar. Toss gently. Set aside 30 minutes. Drain. Split Bolillo lengthwise. Spread with mayonnaise. Arrange cabbage mixture on bottom of Bolillo. Arrange seafood over. Top with avocado. Squeeze lime juice over. Press Bolillo together and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62456,"Asparagus with Walnuts 1? teaspoon kosher salt, divided 1 pound fairly thin \pencil\ asparagus, ends trimmed and discarded, cut into 2 inch pieces 2 tablespoons extra-virgin olive oil 1/2 cup Fisher? Walnut Halves, lightly chopped 1/2 teaspoon paprika 1/8 teaspoon cayenne 2 tablespoons lemon juice Instructions:

1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62457,"Yummy Slice-and-Bake Cookies 2 1/2 cups all-purpose flour 1 teaspoon instant coffee granules
   1 teaspoon baking soda
   1 teaspoon salt
   1 cup (2 sticks) salted butter, softened
   1 1/4 cups packed brown sugar
   1/4 cup granulated sugar
   2 eggs
   1 tablespoon vanilla
   2 tablespoons chocolate-hazelnut spread, such as Nutella
   2 tablespoons creamy peanut butter
   3/4 cup chocolate candies, such as M and Ms, roughly chopped, plus more if needed 1/2 cup very finely chopped pecans, plus more if needed Instructions: Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed. Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes. Preheat the oven to 375 degrees F. Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 62458,"Beef Rouladen with Brunoise Vegetables and Red Wine 1 1/2 pounds bottom round, trimmed 3 yellow onions, small dice 3 large carrots, peeled and diced 3 stalks celery, small dice 3 tablespoons garlic, minced 1 pound ground chicken Salt and freshly ground black pepper 1/2 cup dry bread crumbs 1 egg, beaten 4 dill pickles 2 tablespoons olive oil 1 bunch parsley, chopped 3 cups red wine 1 cup Port Fresh thyme 1 cup veal stock 2 cups chicken stock 4 tablespoons butter Instructions: Flatten the beef round with a cleaver, or meat pounder, to1/4-inch thick, butterfly if necessary. Mix the vegetables together with the garlic. Take half of the diced vegetables and mix with the ground chicken. Season with the salt and pepper, bread crumbs and egg. Mix thoroughly. Season the beef with salt and pepper. Spread the chicken farce on 1 side of the flattened bottom round and add the pickles lengthwise, directly down the middle of the meat. Carefully roll the beef into a tight roll, being sure not to press too hard or squeeze the chicken farce out of the sides. Season the outside of the beef roulade with salt and pepper. Tie with butcher's string in 5 or 6 sections along the length of the roll. Tie them fairly tight, because when the beef cooks it will shrink and the string will fall off. Sear the beef in a smoking hot saute pan in olive oil until all sides are a dark brown color. Remove from the pan and keep in a warm place. In the same pan, add the other half of the vegetables and cook for 3 minutes, when the vegetables are golden brown deglaze with wines and add the fresh thyme. Bring this mixture to a boil, add the beef, and reduce the heat. Cover with either the lid or foil and cook for 20 minutes. Remove the foil and add the veal stock and chicken stock. Bring to a boil and turn the meat, so that the other side of the meat is in the liquid. Cook for 10 more minutes on a medium flame. Cook this mixture until the internal temperature reads 165-degrees F. The chicken must read 165-degrees F or you risk the chance of possible bacteria. If too much of the liquid evaporates, add a little more chicken stock. Remove the meat from the pan and let rest for 10 minutes prior to slicing. Remove the string from the beef with a small knife. Slice the beef into 1/2-inch portions and transfer to a serving platter. Add butter to the vegetable mixture and swirl to melt. Spoon the vegetable mixture over the meat and serve with chopped parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 62459,"Baklava Cups 1/2 cup pistachios 1/2 cup walnuts 1/2 cup almonds 1 lemon, zested 1/4 cup, plus 3 tablespoons sugar 2 tablespoons butter, melted 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon vanilla extract 2 boxes mini filo shells, 15 shells each 1/2 cup water 1/4 cup honey Special equipment: 2 (12-cup) mini cupcake pans, food processor Instructions: Preheat oven to 350 degrees F. Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Let nuts cool slightly and add to a food processor along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt, and vanilla and pulse to combine. Place mini fillo shells in wells of 2 mini cupcake pans. Add 1 teaspoon of the nut mixture into each shell. Bake until filling is hot, about 10 minutes. Meanwhile, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil. Reduce heat to a simmer and cook until reduced and slightly thickened, 8 to 10 minutes. Pour 1 teaspoon syrup into each cup and allow it to soak in, then repeat with another teaspoon. Refrigerate at least 5 hours, or overnight. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 62460,"Creamy Crab and Bacon Endive Boats 1/2 cup mayonnaise 1/2 cup sour cream
2 tablespoons capers, drained and roughly chopped
2 teaspoons Dijon mustard
2 tablespoons minced shallots 3 small inner stalks celery with leaves, finely chopped
1 lemon, zested and juiced (about 1 tablespoon juice) Kosher salt
Freshly ground white pepper
1 pound lump cooked crabmeat
1/3 cup chopped fresh parsley, plus 1/2 cup fresh parsley leaves 1/3 cup chopped fresh tarragon
20 endive spears (3 to 4 endives)
4 strips cooked bacon, finely chopped Instructions: In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon. Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62461,"Julep Sweet Tea 6 cups water 1 cup sugar 6 tea bags 1 bunch mint 6 shots Kentucky bourbon Instructions: Bring 6 cups water to a boil. Once at a boil, remove the pan from the heat and add 1 cup sugar and 6 tea bags and allow to steep. Per serving, fill each glass with store-bought crushed ice to the top and stuff with mint sprigs. Pour a shot of bourbon, fill glass with tea and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 62462,"Corn and Vidalia Onion Salad 4 ears fresh corn, shucked Cooking spray, for coating the grill 1 large Vidalia onion, cut into 1/2-inch slices
1 1/4 cups finely chopped fresh cilantro
1 1/4 cups chopped seeded yellow tomato
3 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
Instructions: Prepare a charcoal or gas grill for medium-high heat, or preheat the broiler. Place the corn on the grill or in a broiler pan. Cook, turning every 5 minutes, until lightly browned all over, about 20 minutes. Let cool, then cut the kernels from the ears (you should have about 3 cups). Coat the grill or broiler pan with cooking spray. Grill the onion slices for 5 minutes on each side. Combine the corn, onions, cilantro, tomatoes, vinegar, salt, pepper and red pepper flakes in a large bowl. Toss well and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62463,"Zhoug 1 bunch fresh cilantro, coarsely chopped (about 1 cup) 1 bunch fresh flat-leaf parsley, coarsely chopped (about 1 cup) 1/4 cup olive oil, plus more if needed 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon kosher salt 1/4 teaspoon cayenne pepper 5 jalape?os, seeded and coarsely chopped 4 cloves garlic Freshly ground black pepper Instructions: In a food processor, combine the cilantro, parsley, olive oil, cumin, coriander, salt, cayenne, jalape?os, garlic and a few turns of pepper and blend until the mixture is the consistency of pesto, adding more olive oil if desired. Store in the fridge for up to 3 days, or spoon into ice cube trays, freeze and thaw as needed. ","[Rioja, Tempranillo, Garnacha, Barbera]" 62464,"Tst 1 chopped onion 2 tomatoes 4 grreen chillies Instructions: Peel off the skin. Boil it. Chilli mix Add all chillies & grind it. ","[Rioja, Tempranillo, Garnacha]" 62465,"Bananas Foster Pudding 1 cup store-bought vanilla pudding 1 cup whipped cream
1 tablespoon orange zest
2 tablespoons honey or corn syrup
2 tablespoons gold sanding sugar or turbinado sugar 4 thin chocolate chip cookies, crumbled
1 large banana, sliced into 1/4-inch coins
3 tablespoons unsalted butter 2 tablespoons dark brown sugar
1 large banana, sliced into 1/4-inch coins
3 tablespoons dark rum or bourbon (see Cook's Note) Instructions: For the pudding: Fold together pudding, cream and orange zest in a large bowl until combined. Pour a very thin layer of honey or corn syrup on a small plate. Make a pile of gold sanding sugar on another small plate. Hold a coupe glass upside down and gently tap the rim in the honey (a little goes a long way). Immediately roll the edge of the glass in the sanding sugar and place upright to dry. Repeat with 3 more coupe glasses. Dollop about 1/4 cup pudding mixture into the bottom of each glass. Top with a layer of crumbled cookies, then a layer of banana slices and another 1/4 cup pudding. Chill until ready to serve, up to 2 hours. For the bananas Foster: When you are ready to serve, melt the butter in a medium nonstick skillet. Add brown sugar and cook until sugar dissolves. Stir in bananas until coated well. Take off the heat and carefully add rum, then light with a lighter or match and let burn until the liquor burns off. Let bananas cool slightly, then add a spoonful of bananas to each of the glasses. Serve immediately. ","[Chardonnay, Riesling, Moscato, Port]

" 62466,"Parade Time Cocktail Green, purple and gold sanding sugar, for the glass 2 ounces Lucky Player King Cake Vodka (or use 2 ounces vanilla-flavored vodka plus 2 drops almond extract) 1/2 ounce Grand Marnier 1/2 ounce Baileys Irish Cream Ground cinnamon, for dusting Instructions: Put a small pile each of green, purple and gold sanding sugar on a plate, keeping them separate. Moisten the rim of a martini glass, then press part of the rim into each colored sugar. Combine the vodka, Grand Marnier and Baileys in a cocktail shaker with ice. Shake well, then strain into the prepared glass. Dust with cinnamon.
","[Cabernet Sauvignon, Merlot, Pinot Grigio, Moscato]" 62467,"Crab and Corn Chowda-Mac 1 box large shell pasta Salt 1 tablespoon vegetable oil, 1 turn of the pan 3 slices bacon, chopped 1 medium onion, chopped 2 ribs celery, chopped, with greens 1/2 small red bell pepper, chopped 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup milk 2 cups shredded sharp white Cheddar 1 (6-ounce) tub lump fresh crabmeat, flaked 1 cup frozen corn kernels 1 tablespoon fresh thyme leaves, chopped Couple pinches cayenne pepper 3 tablespoons chopped or snipped fresh chives Instructions: Bring pasta water to boil and salt it. Cook pasta to al dente. While pasta cooks, heat a large, deep skillet over medium to medium-high heat. Add extra-virgin olive oil to pan with the bacon. Cook bacon 3 minutes. Add onions and celery and cook 3 minutes more. Add bell pepper and cook another minute or two. Add flour and cook 1 to 2 minutes. Whisk in stock, then milk. When milk bubbles, add crab and corn to heat through, another minute. Stir in cheese, thyme and cayenne pepper. Melt cheese into sauce. Drain pasta and toss with cheese, crab and corn sauce. Adjust seasoning. Ladle in bowls and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 62468,"\Da Beef\ Italian Pot Roast Sandwich 1 boneless beef chuck-eye roast (about 3 1/2 pounds) Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1 onion, roughly chopped 1 tablespoon dried Italian seasoning 2 teaspoons red pepper flakes 6 cloves garlic, roughly chopped 1/2 cup dry red wine 5 cups beef stock 2 sprigs fresh thyme 4 green bell peppers, cut into strips 2 tablespoons extra-virgin olive oil 1 teaspoon granulated garlic Kosher salt and freshly ground pepper 6 soft hoagie rolls, split Oil-packed hot giardiniera, for topping Instructions: Make the pot roast: Preheat the oven to 300 degrees F. Liberally sprinkle the entire beef roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the roast and cook until browned and caramelized all over, 3 to 4 minutes per side (reduce the heat if the fat begins to smoke). Transfer to a plate and reduce the heat to medium. Add the onion to the pot and saut, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and red pepper flakes and saut until fragrant, another minute. Add the garlic and saut until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half, about 2 minutes. Add the beef stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Return the beef roast to the pot along with any accumulated juices. Cover, place in the oven and cook, turning the roast every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F. Strain the jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Once the meat is cooled a bit, pull it apart into smaller chunks; return to the jus and reserve until ready to build the sandwiches. Meanwhile, cook the peppers: Toss the green bell pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until soft, about 20 minutes. Build the sandwiches: Place some beef on each hoagie roll, then top with the peppers and some giardiniera. Pour the warm jus into a bowl. Take each hoagie and quickly dunk it in the jus. Wrap in parchment for at least a minute to let the juices \settle,\ then eat away! ","[Barolo, Barbaresco, Chianti, Tempranillo]" 62469,"Sunny's Saturday Special Hash Browns 1 pound russet potatoes, peeled and grated 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon Hungarian paprika Kosher salt and freshly ground black pepper 2 tablespoons olive oil Instructions: Using a box grater or a food processor with the shred attachment, shred the potatoes and place them in a colander over a large bowl. Fill the bowl with cold water and agitate the shredded potatoes and rinse with water until the water runs clear from the colander. Strain the potatoes and pour into a clean kitchen towel, gather the edges and twist the towel around to squeeze the excess water out of the potatoes. Do this as hard as possible, changing towels if needed to remove the most moisture. Transfer the dried potato shreds to a large bowl. Add the garlic powder, onion powder, Hungarian paprika, 2 teaspoons of salt, and a grind or two of pepper. Toss with your hands to combine. In a large nonstick saute pan on medium heat, add the olive oil and shredded potatoes. Spread the potatoes evenly and allow a bottom crust to build before tossing to cook some more. Continue to cook while tossing until most of the hash browns are golden, 10 to 12 minutes. Pour into a serving plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62470,"Deep-Dish Apple Pie 2 1/2 cups all-purpose flour, plus more for dusting 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into pieces 1/3 cup cold vegetable shortening 1 tablespoon granulated sugar 1 teaspoon salt 3 tablespoons ice water 3 tablespoons cold vodka (or more ice water) Coarse sugar, for sprinkling 4 pounds mixed apples (such as Rome, Gala and McIntosh) 2/3 cup granulated sugar 2 tablespoons fresh lemon juice 6 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 tablespoons heavy cream, plus more for brushing 1 teaspoon ground cinnamon or apple pie spice 1/4 teaspoon salt Instructions: Make the crust: Pulse the flour, 4 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it resembles fine meal. Add the remaining 8 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in ice water and vodka and pulse until the dough just comes together (it should hold together when pinched). Divide the dough between 2 sheets of plastic wrap; use the plastic to form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.) Make the filling: Peel the apples and slice 1/2 inch thick; add to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring, until softened, 15 to 18 minutes. Add the flour, heavy cream, cinnamon and salt; stir until the juices thicken, about 2 minutes. Remove from the heat and let cool. (The filling can be made up to 2 days ahead; cover and refrigerate.) Roll out 1 disk of dough into a 13-inch round on a floured surface. Transfer to a 9 1/2-inch deep-dish pie plate by rolling the dough back around the rolling pin and unrolling it over the pie plate; gently press into the pan. Add the filling, mounding it in the center; dot with the remaining 2 tablespoons butter. Roll out the remaining disk of dough into a 12-inch round on a floured surface. Lay the dough over the filling and press the edges together. Fold the overhanging dough under itself and crimp. Brush with heavy cream and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill at least 1 hour. Set a baking sheet on a rack in the lower third of the oven; preheat to 425? F. Set the pie on the hot baking sheet, reduce the oven to 375? F and bake until golden, rotating as needed for even browning, 1 hour to 1 hour 10 minutes. (Tent the edges with foil if browning too quickly.) Let cool on a rack until set, about 3 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62471,"Stuffed Artichokes 4 cups plain breadcrumbs 1 cup grated Parmesan/Romano cheese blend 1/2 cup extra-virgin olive oil 3 tablespoons chopped fresh flat-leaf parsley 5 cloves garlic, minced 2 lemons, plus 4 lemon slices 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 4 large artichokes Instructions: Mix the breadcrumbs, cheese, olive oil, parsley, garlic, the juice from 1 1/2 lemons and the salt and pepper in a large bowl until thoroughly combined. The mixture should be slightly moist. If it appears very dry, add a small amount of additional lemon juice.
Cut off the stem of each artichoke, and then trim the tips of the leaves with kitchen shears. Open the leaves with your fingertips and rinse with cold water, holding the leaves open. Working with one at a time, place each artichoke in the center of the bowl of breadcrumb mixture and stuff the mixture into the leaves, holding the leaves open. You may have leftover stuffing, depending on the size of the artichokes. Sprinkle the tops of the artichokes with the juice from the remaining lemon half. Place a lemon slice on top of each artichoke.
Wrap each artichoke in foil and place in a large pot with 3 cups cold water. Bring to a boil. Cover and simmer until the leaves are tender, about 2 hours, depending on the size of the artichokes. (You may need to add more water if the water level gets too low.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62472,"Michele's Foundation Chowder 2 tablespoons canola or olive oil 2 onions, finely chopped 2 ribs celery, finely chopped 1 1/2 cups canned plum tomatoes, chopped; juices reserved 4 to 6 small to medium carrots, cut into 1/2inch thick rounds 1/3 cup dry white wine 2 cups broth (fish, vegetarian or chicken, depending upon protein you are adding) 4 mediumsized boiling or \waxy\ potatoes 1 package (10 ounces) thawed frozen corn kernels Salt 1/2 to 1 teaspoon dried herbs such as thyme, marjoram or oregano Tabasco sauce to taste 1 1/2 pounds firm fleshed monkfish cut into 1 inch cubes, or 1 pound boneless skinless chicken breasts, cut into cubes or 4 small firm bean curd cakes (tofu) or 2 cups canned or cooked beans such as red, chick peas or white beans. 1/2 cup fresh herbs such as parsley, dill or cilantro Instructions: Heat oil in medium saucepan. Add onions and celery and saute for a minute to get them sizzling. Cover the pan, reduce the heat and simmer gently stirring on occasion until onions are translucent, about 5 minutes. Add tomatoes and juices, carrots, wine and broth. Cover pan and simmer gently for 10 minutes or for however long it takes to peel the potatoes and cut them into 1inch chunks. Add the potatoes and corn to the saucepan with salt to taste, dried herbs and Tabasco sauce. Cover and simmer until all the ingredients are tender about 30 minutes. Meanwhile dice whatever protein you are using and chop the fresh herbs. Add the tofu and simmer 3 minutes to heat through. Adjust the seasoning, remove from heat and add the fresh herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62473,"Coq au Riesling 6 chicken legs, split at the joint (or a 3-pound/1.4-kg whole chicken, cut into 8 pieces) Salt and freshly ground pepper 1 tablespoon each butter and olive oil (or 2 tablespoons goose fat), plus more butter for frying
4 shallots, minced 1 clove garlic, minced 2 tablespoons Cognac 1 cup/250 ml dry Riesling 1/2 cup/125 ml chicken stock 8 ounces/250 g mushrooms, quartered 1/2 cup/125 ml creme fraiche or sour cream Chopped fresh parsley or tarragon, for garnish Instructions: Sprinkle the chicken with salt and pepper. Heat the fat in a saute pan and brown the chicken on all sides, working in batches. When all the chicken is browned, remove it to a plate and add the shallots and garlic to the pan for 1 minute. Pour in the Cognac to deglaze. Put the chicken back in the pan. Pour in the wine and stock, cover and cook until the chicken is tender, about 20 minutes, turning once.
Meanwhile, melt a little butter in a frying pan and cook the mushrooms until golden. When the chicken is cooked, remove it to a serving platter and keep warm. Boil the cooking liquid down to sauce consistency. Stir in the creme fraiche and mushrooms. When hot, taste and correct the seasonings. Pour the sauce over the chicken, sprinkle with the parsley and serve. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chardonnay]" 62474,"Three Cheese Red Bell Pepper Ravioli 2 large red bell peppers 2 1/2 teaspoons olive oil, plus more for roasting 3 eggs, divided, plus 1 beaten for egg wash 1/2 teaspoon salt, plus more for cooking pasta 12 to 16 ounces fine semolina flour, plus more for bench flour 1 cup all-purpose flour, for bench flour 1/2 cup grated Parmigiano-Reggiano 1/4 cup grated Asiago 1/2 cup grated pecorino 1 cup ricotta 2 teaspoons freshly cracked black pepper Chardonnay Cream Sauce, recipe follows Basil Oil, recipe follows 1 tablespoon minced Italian flat-leaf parsley 1 tablespoon unsalted butter 3/4 cup minced shallots 1 3/4 cups dry chardonnay 1 teaspoon salt 1 teaspoon freshly cracked black pepper 3/4 cup heavy cream 5 cups packed basil leaves, stems trimmed Ice 2 cups olive oil (not extra-virgin) Cheesecloth Instructions: Preheat the oven to 300 degrees F or preheat grill over high heat. Toss the peppers with some oil, place on a baking sheet, and roast in the oven until blackened. Turn them over, blacken on the second side, and remove to cool. Alternatively, blacken on a grill in the same manner. Gently remove the skins and seeds; do not rinse with water. Place in a food processor bowl and pulse to puree. Scrape down sides and pulse a few more times. Add to the processor bowl 1 egg, 2 1/2 teaspoons olive oil, and salt; pulse to combine. Add in 12 ounces of the semolina and pulse to combine. A dough ball should start to form after 6 to 7 pulses. If the mixture is too wet, add more semolina until a dough ball forms. Process for 1 minute and turn the dough out onto a lightly semolina-floured cutting board. Sprinkle with a little more semolina and knead for 2 to 3 minutes. Wrap tightly in plastic wrap and allow to rest at room temperature for 30 to 45 minutes. Prepare a work area for rolling out the pasta: a large cutting board, all-purpose bench flour, large sheets of plastic wrap, dough blade or knife, small amount of water, and a pastry brush. Cut a 1/2-inch thick piece of the dough from the ball and shape into an oval, making sure that the dough isn't wider than the width of the pasta roller. Process through the pasta machine by folding the dough into thirds, feed through the rollers on level 1, and repeat until the dough is smooth, elastic, and in an even shape. Add more flour or a sprinkle of water, if necessary, to adjust the consistency of the dough. Continue rolling out through level 9, without folding, and cutting the sheets into 12 to 14-inch long pieces as needed. Wrap carefully and individually in plastic wrap; it's okay to layer. Repeat until the dough is used up. Combine the cheeses with the pepper and whisk in 2 eggs. On a clean, lightly semolina-floured surface lay out a sheet of pasta. With a round tablespoon measure, lightly press some cheese mixture into the measuring spoon and \thonk\ with your finger gently onto the sheet, spacing them 1 1/2 inches apart. Lightly brush beaten eggs around the cheese. If the dough is wide enough you can fold it over the cheese, or if it's thinner in width, center the cheese spacing and add a top sheet. Start at the center and gently compress around the cheese to push out any air. Cut between the raviolis with a bench scraper, knife, or pizza cutter. Dust raviolis lightly with semolina flour and set on a cookie rack; repeat until all the raviolis have been made. Reserve the extra cheese for garnish. Bring a large pot of water to boil over high heat and add 1 tablespoon kosher salt. When ready, add the raviolis gently into boiling water, pressing into the water as needed, and cook for 2 to 3 minutes. Remove from the water, drain, and add to the Chardonnay Cream Sauce. Place into a serving dish and drizzle some of the Basil Oil. Sprinkle with a bit of the remaining cheese, the minced parsley, and serve immediately. In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Hold warm until service. Adjust seasonings as needed.; Prepare an ice bath of ice and water. Bring a large pot of water to a boil over high heat, add the basil leaves, and cook for 10 seconds. Remove immediately to the ice bath. When cool, transfer to a salad spinner or strainer and remove water. Add the leaves and oil into a blender and pulse to puree. Scrape down the sides and pulse a few more times. Strain the mixture through 4 layers of rinsed cheesecloth into a sterile canning jar (16-ounce size is good). This process will take about an hour. Refrigerate unused portion for up to 1 week. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 62475,"Artichoke and Tomato Panzanella 3 cups 1 1/2-inch-cubed whole-wheat bread One 10-ounce package frozen artichoke hearts, thawed (about 2 cups) 2/3 cup extra-virgin olive oil, plus more for drizzling 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 3 large red tomatoes, cut into wedges (about 2 pounds) 1 cup pitted black olives, halved 3/4 cup chopped fresh basil leaves (about 1 bunch) 1/4 cup white wine vinegar Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl. Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 62476,"Open-Face BBQ Enchilada Cups 12 soft tortilla bowls 2 tablespoons unsalted butter, melted
1 pork tenderloin (about 1 1/4 pounds) 1 tablespoon taco seasoning
1 tablespoon olive oil
1 medium red onion, thickly sliced
Kosher salt and freshly ground black pepper
1 small red bell pepper, sliced 1/2 inch thick 1 small yellow bell pepper, sliced 1/2 inch thick
1 jalapeno pepper, seeded and chopped
1 small red onion, sliced 1/2 inch thick
1 medium zucchini, chopped
2 tablespoons olive oil
1 tablespoon taco seasoning
Kosher salt and freshly ground black pepper
One 15.5-ounce can black beans, rinsed and drained
3/4 cup ketchup 1/4 cup cider vinegar
2 tablespoons brown sugar
2 teaspoons taco seasoning
1 chipotle cl in adobo, chopped, plus 2 tablespoons sauce from the can
1/2 cup mayonnaise 1/2 cup sour cream
1/4 cup cider vinegar
1 tablespoon drained prepared horseradish
1 teaspoon granulated sugar
1 clove garlic, chopped
Hot sauce, for seasoning
Kosher salt
1 1/2 cups grated yellow Cheddar 1 1/2 cups grated pepper jack
Sour cream, for topping
Sliced scallions, for topping
Instructions: For the tortilla bowls: Preheat the oven to 400 degrees F. Brush the tortilla bowls inside and out with the butter and place on a parchment-lined baking sheet. Bake until just golden and firm, about 5 minutes. Set aside.
For the pork: Cut the pork into 3 pieces. Rub with the taco seasoning.
Heat a large cast-iron skillet over medium-high heat and add the oil. When hot, add the pork and brown on all sides, about 3 minutes. Add the onion and some salt and pepper and cook, tossing, until the onion begins to wilt, about 2 minutes. Transfer to the top rack of the oven and roast until the pork is cooked through and measures 145 degrees F on an instant-read thermometer, 15 to 20 minutes. Let the pork rest 5 minutes, then thinly slice. Return the pork the skillet and toss to combine with the onions.
For the vegetables and beans: Meanwhile, toss the bell peppers, jalapeno, onion and zucchini on a baking sheet with the oil and taco seasoning. Season with salt and pepper. Roast on the top rack of the oven at the same time as the pork, tossing occasionally, until the vegetables are browned and tender, 20 to 25 minutes. Mix the beans into the vegetables on the baking sheet.
For the sweet and spicy BBQ sauce: While the pork and vegetables roast, make the sauces. Stir together the ketchup, cider vinegar, brown sugar, taco seasoning and chipotle and adobo sauce in a medium bowl.
For the white BBQ sauce: Stir together the mayonnaise, sour cream, cider vinegar, horseradish, granulated sugar and garlic in a separate medium bowl. Season with hot sauce and salt.
For topping and serving: Fill 6 of the tortilla bowls with the vegetable and beans and 6 with the pork and onions. Drizzle the sweet and spicy BBQ sauce over 3 of each filling and sprinkle with the Cheddar. Drizzle the white BBQ sauce over the remaining 3 of each filling and sprinkle with the pepper jack. Bake until the cheese is melted and the sauce is bubbly, 5 to 7 minutes. Top with sour cream and sliced scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62477,"Hot Leek Dip 1 crusty sourdough or country-style boule, about 7 inches in diameter 3 medium leeks, white and light green part halved lengthwise and thinly sliced 4 tablespoons unsalted butter 2 cloves garlic, finely chopped 1 pinch cayenne Kosher salt and freshly ground black pepper 1/2 cup whole milk 8 ounces cream cheese, at room temperature 4 ounces goat cheese, at room temperature 1 tablespoon chopped fresh dill, plus a sprig for garnish 1/2 lemon, zested and juiced Assorted raw vegetables for serving, such as carrot sticks, celery sticks, sliced bell peppers and sliced radishes Instructions: Preheat the oven to 375 degrees F. Make a bread bowl by cutting off the top third of the loaf of bread to expose the inner crumb. Use your fingers to tear out the crumb, trying to keep it in large pieces. Cut or tear the crumb of the bread into 1 1/2-inch pieces. Place the bread bowl and the bread pieces on a baking sheet and bake until slightly dried out and lightly toasted, about 10 minutes. Put the leeks in a large bowl of water and wash thoroughly; drain. Melt the butter in a large saucepan over medium heat. Add the leeks, garlic, cayenne, salt and pepper to taste and cook, stirring occasionally, until very tender and golden in parts, about 10 minutes. Add the milk and bring to a simmer. Add the cream cheese and goat cheese a few spoonfuls at a time, stirring well after each addition, until all of the cheese is smoothly incorporated. Continue to cook, stirring, until the dip is hot, about 3 minutes more. Stir in the dill, lemon zest and juice and season with salt and pepper. Transfer to the bread bowl and garnish with the dill sprig. Serve with the toasted bread and vegetables for dipping. Top with bread top as decoration. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 62478,"Creamy Tomato Soup and Italian Patty Melts 4 cups whole milk 3 (14-ounce) cans diced tomatoes, drained 2 rounded tablespoons tomato paste 1 medium onion, chopped Salt and pepper 1 teaspoon sugar 4 tablespoons all-purpose flour 2 tablespoons butter, cut in pieces 1 stalk of celery, coarsely chopped 1 clove garlic 1/2 cup Watercress and Hazelnut Pesto or store bought prepared basil pesto, available on dairy aisle 12 ounces watercress, stems removed 1/2 cup hazelnuts, toasted 1/2 cup extra-virgin olive oil, eyeball it 2 cloves cracked garlic 1/4 teaspoon ground or grated nutmeg Salt and pepper 1/2 cup grated Parmigiano-Reggiano Extra-virgin olive oil, for drizzling, plus 1 tablespoon 4 sweet Italian sausage patties, 1/4 pound each, available in packaged meat case of the market 1 cubanelle long sweet Italian light green pepper, seeded and sliced 1 medium yellow skinned onion, sliced Salt and pepper 8 slices Italian bread, or white bread 8 slices deli-sliced provolone Instructions: Heat the milk over moderate heat in a medium pot. Put tomatoes, tomato paste, onions, salt and pepper, sugar, flour, butter, celery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes. While soup cooks, make pesto and sammies. Fill the food processor with watercress, loosely packed. Add hazelnuts, 1/2 of the oil and garlic cloves to the watercress in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining watercress to the processor and grind into the paste by pulsing the processor again. Transfer watercress paste to a bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings. Heat a griddle over medium high heat. Drizzle the pan with extra-virgin olive oil and add the patties and cook 5 minutes on each side. Remove from the griddle and add another tablespoon extra-virgin olive oil and the peppers and onions. Season the peppers and onions and cook until just tender, 5 minutes. Remove them from the griddle. Wipe the griddle clean and reduce heat to medium low. Assemble sandwiches: place 4 slices of bread down, top with 1/4 each of the peppers onions, then a slice of cheese, a cooked sausage patty, another slice of cheese and then place bread on top. Add butter to griddle and cook sammy melts 2 or 3 minutes on each side until golden and cheese is melted. Press with spatula as sammies cook or set another heavy skillet on sammies to weigh them down. Pour soup into shallow bowls and add a couple of rounded spoonfuls of pesto to each dish and stir it into the soup. Cut the patty melts corner to corner and dip in the soup as you eat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62479,"Ice Box Cafe Peanut Butter Ice Cream Cake 1 cup oil 2 cups sugar 3 eggs 1 teaspoon vanilla extract 1 cup of milk 1 cup coffee, brewed strongly 1 cup Dutch cocoa powder 2 cups all purpose flour 1 teaspoon baking powder 2 teaspoons baking soda Pinch salt 1 pint chocolate ice cream 2 cups creamy peanut butter 1 pint vanilla ice cream Chocolate cake Instructions: To make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper. Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee. Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed. Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly. To make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers. Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan. Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours. Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours. Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight. To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream. If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation. Drizzle with melted chocolate. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 62480,"Cauliflower, Leek and Ginger Soup 2 tablespoons olive oil 1 cup sliced leeks, white and light green parts only 1 cup chopped peeled potato 1 tablespoon peeled chopped fresh ginger 1 sprig fresh rosemary Kosher salt and freshly ground black pepper 2 cups low-sodium vegetable broth 2 1/2 cups cauliflower florets 1/2 cup garlic cloves 1/4 to 1/2 cup heavy cream Chopped fresh flat-leaf parsley, for serving Instructions: Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, rosemary, 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 1 1/2 cups water and bring to a simmer. Add the cauliflower and garlic and simmer until the potatoes, cauliflower and garlic are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the rosemary and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Add the cream and reheat the soup if necessary. Adjust the consistency with water and seasoning with salt and pepper. Serve hot sprinkled with the parsley and a few grinds of pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 62481,"Baked Cumin Carrot Curls 3 large, thick carrots Olive oil spray 1 teaspoon salt 1 tablespoon ground cumin Preheat the oven to 250 degrees F. Instructions: With a vegetable peeler or a mandoline, thickly peel the carrots lengthwise to make \ribbons. Place ribbons in a bowl and spray with cooking spray. Add salt and cumin and toss. Place parchment paper on 2 cookie sheets and lightly spray with cooking spray. Place carrots on the sheets, in 1 layer, and bake for 10 minutes. Remove from oven and turn over and bake until crispy, another 5 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 62482,"Swordfish And Caponata Di Melanzanes 1 1/2 cups extra-virgin olive oil 4 anchovies, bones removed and rinsed well 2 garlic cloves, minced 3 medium size eggplants, peeled and cut into 1-inch cubes 1 large onion, minced 1 teaspoon red chili flakes 3 medium ripe whole tomatoes, peeled and seeded 1/2 cup black olives, pitted and quartered 3 tablespoons capers, rinsed and drained 1/2 cup raisins 1/4 cup pine nuts 2 tablespoons sugar 1/4 cup balsamic vinegar 1 cup tomato sauce Sea salt and freshly ground black pepper 4 (4-ounce) fillets swordfish, skin and bloodlines removed 2 lemons, juiced 1 handful fresh basil leaves, chopped Instructions: In a large saute pan, heat 3/4 cup of olive oil over a medium flame. Add the anchovies and garlic to the hot oil. Using a wooden spoon, press the anchovies to break them up. They will appear to dissolve in the oil. Toss in the eggplant and cook until golden on all sides, about 3 minutes per side. Remove the eggplant from the oil and drain on paper towels. Pour the excess oil from the pan and discard. Add 1/2 cup of the remaining olive oil to the pan and heat over a medium flame. Toss in the onion and chili flakes and saute until the onion is translucent, about 3 minutes. Hand-crush the tomatoes into the pan and stir well. Bring to a simmer for 10 minutes and then return the eggplant to the pan. Add the black olives, capers, raisins, and pine nuts to the pan, stir well, and sprinkle with the sugar and vinegar. Pour in the tomato sauce and stir; taste and then season with sea salt and freshly ground black pepper. Cover and simmer until ready to serve. Meanwhile, coat the swordfish fillets in the remaining 1/4 cup olive oil, lemon juice, and basil. Marinate in the refrigerator for 20 minutes. Heat a grill pan over a medium flame, and brush with oil to prevent the fish from sticking. Season the fish with sea salt and freshly ground black pepper and then place in the pan. Sear on both sides for 3 to 5 minutes per side, or until fully cooked through (opaque in the center). Serve immediately with a generous spoonful of the caponata. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 62483,"Grilled White Pizza with Fennel Salad 3 tablespoons extra-virgin olive oil, plus more for brushing 1 pound refrigerated pizza dough, at room temperature 4 ounces pancetta, diced (about 1/2 cup) 4 cups shredded Asiago cheese (about 8 ounces) 1/4 cup grated Parmesan cheese 1 small clove garlic, grated 1 small bulb fennel, trimmed, cored and thinly sliced 1/2 small head escarole, trimmed and thinly sliced 1 tablespoon balsamic vinegar 1/4 to 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper Instructions: Preheat a grill or grill pan to medium high. Brush a baking sheet with olive oil. Form the pizza dough into a 9-by-12-inch oval on the baking sheet; cover loosely with plastic wrap and set aside. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate to drain. Combine the Asiago, Parmesan and garlic in a bowl; set aside. Brush the grill or grill pan grates with olive oil. Generously brush the top of the dough with olive oil and place on the grill grates; grill until golden on the bottom, 4 to 5 minutes. Flip and continue grilling until marked, about 2 more minutes. Loosen the crust with a spatula, then top with the cheese mixture. Cover and cook until the cheese melts, 3 to 4 minutes. Transfer to a cutting board. Meanwhile, combine the fennel, escarole, the remaining 2 tablespoons olive oil, the vinegar and red pepper flakes in a bowl; season with salt and pepper and toss. Scatter the salad over the pizza and top with the pancetta; season with salt. Cut into pieces. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 62484,"Tomato Carpaccio 2 extra-large egg yolks, at room temperature 2 teaspoons Dijon mustard, at room temperature
1 tablespoon chopped garlic (3 cloves)
2 anchovy fillets, drained
1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
Kosher salt and freshly ground black pepper
3/4 cup good olive oil
1/4 cup canola oil
1/2 cup freshly grated Italian Parmesan cheese
4 to 5 large, firm, ripe red summer tomatoes, preferably heirloom
1/2 teaspoon fleur de sel
2 tablespoons capers, drained
1/4 cup julienned fresh basil leaves
2-ounce chunk of Italian Parmesan cheese, shaved with a vegetable peeler
Instructions: Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the olive and canola oils in a glass measuring cup. With the food processor running, slowly pour the oils in a thin stream down the feed tube, as you would to make mayonnaise. Add the grated Parmesan and pulse to combine. The mixture will be thin enough to drizzle on the tomatoes. Pour a puddle of dressing in the middle of 4 dinner plates. Core the tomatoes and slice crosswise with a serrated knife about 3/8 inch thick. Arrange overlapping slices of tomatoes decoratively on the plates. Sprinkle with the fleur de sel and drizzle more dressing onto the tomatoes with a tablespoon. Sprinkle with the capers, basil, shaved Parmesan, and pepper. Serve at room temperature with a pitcher of extra dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62485,"Grilled Barbecued Corn Ribs 2 tablespoons chili powder 1 teaspoon smoked paprika 1 teaspoon packed light brown sugar 1/4 teaspoon cayenne pepper Kosher salt 1 cup ketchup 1 cup apple cider vinegar 1/4 cup yellow mustard 3 tablespoons packed light brown sugar 1/2 teaspoon hot sauce Kosher salt 4 ears corn, shucked Canola or vegetable oil, for the grill grates 1 scallion, thinly sliced Instructions: For the BBQ seasoning blend: Stir to combine the chili powder, smoked paprika, brown sugar, cayenne pepper and 1 teaspoon salt in a small bowl. For the BBQ sauce: Whisk together the ketchup, apple cider vinegar, mustard, brown sugar, hot sauce, 1 teaspoon salt and 1 tablespoon of the BBQ seasoning blend in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the sauce has reduced and thickened, 10 to 12 minutes.
For the corn ribs: Using a large chef's knife and a large steady cutting board, cut off the ends of the corn cobs to make them flat. Using your hands, break the cobs in half crosswise. Stand a cob on one flat end and carefully and slowly cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Repeat with all the cobs. Lay a split corn cob on its flat side on the cutting board and cut lengthwise through the cob, pressing down and rocking the knife back and forth if necessary, to make 2 long corn ribs. Repeat with the remaining cob halves. (You should have 32 ribs total.) Place on a rimmed baking sheet and set aside.
Prepare a grill for medium-high heat and lightly oil the grates. Sprinkle the corn ribs with 1 tablespoon of the seasoning blend. Brush the ribs with 1/2 cup BBQ sauce.
Place the corn, cut-side down, on the grill and close the lid. Cook until the cut edges are beginning to char and caramelize, about 8 minutes. Flip the ribs to the second cut side, close the grill lid and cook until the edges are caramelized and the corn kernels are crisp-tender, another 6 to 8 minutes.
Transfer the corn to a platter. Brush with more sauce and season with a pinch of the BBQ seasoning blend (reserve the remaining blend for another use). Sprinkle with the scallions and serve with the remaining BBQ sauce.
","[Syrah, Zinfandel, Tempranillo, Garnacha]" 62486,"Chinese Sausage Frittata Canola oil to cook 2 potatoes, peeled and diced 1/4-inch thick 2 lapchongs (Chinese sausages), sliced 1/8-inch thick 1 large red onion, julienned 1 red bell pepper, julienned 6 scallions, sliced 1/8-inch thick 10 large eggs, beaten Salt and black pepper to taste 2 cups shredded cheddar cheese Instructions: Preheat an oven to 350 degrees. Coat a large, hot oven-proof skillet (can be non-stick) with oil and saute potatoes, lapchong, onions and peppers for about 6 minutes. Add scallions and eggs and season. Stir around for 30 seconds, top with cheese then place in the oven. Bake for 20 minutes or until a knife inserted in the center comes out clean. If top is not brown and crusty, turn on broiler to brown the cheese, about 2 minutes. Let rest 3 minutes before slicing into pie wedges and serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 62487,"French Style Omelet: James Beard Method 1 heavy omelet pan, 10 inches across the top and 7 inches across bottom, with low, sloping sides and a non-stick bottom 2 eggs at room temperature 1 1/2 tablespoons butter Garlic, chive or red pepper butter Fresh herbs Instructions: Beat eggs for 20-30 seconds at most. Place butter in a hot pan. Butter is ready when foam starts to subside and maybe starts to brown a little. Pour in the eggs. Let set for 2-3 seconds then cook for 20-30 seconds until just golden, tilting pan and rolling egg toward opposite side of pan, using a spatula to help push it and keep it together. Keep the pan tilted at a slight angle, away from you, gradually flipping the pan so that the omelet flips over onto itself. Slide the omelet onto a plate and serve, brushing with garlic, chive or red pepper butter and fresh herbs for garnish. FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle Gruyere cheese across raw middle. DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter. Suggested wine: A light, crisp young white wine such as a Muscat from the Alsace region--perhaps one from Dirler. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62488,"Hoosier Fried Chicken 10 pounds cut up chicken pieces 1/2 cup seasoned salt 1/3 cup ground black pepper 1 tablespoon cayenne pepper 1 tablespoon paprika 1/2 cup garlic powder 1/2 cup onion powder 5 eggs 1/2 cup buttermilk 3 tablespoons water 5 pounds flour, seasoned Canola oil, for frying Instructions: Mix seasoned salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder in a mixing bowl to create a dry rub. Heavily coat chicken with dry rub mixture. Place in refrigerator for 2 to 3 hours. Preheat a large pot of canola oil to 350 degrees F. Mix eggs, buttermilk, and water in mixing bowl. Dip chicken pieces in egg wash. Put chicken pieces in a brown paper bag with seasoned flour and shake, ensuring all chicken is coated thoroughly. Set aside. Fry until golden brown and crisp. Dark meat requires approximately 13 to 14 minutes, per side; white meat approximately 8 to10 minutes per side. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 62489,"Lemon Cottage Cheese Pancakes 5 pounds cottage cheese 4 cups all-purpose flour 8 ounces clarified butter Pinch salt 11 lemons, zest finely grated or chopped 8 whole eggs 16 ounces superfine sugar Berry preserves or fresh berries, as accompaniment Instructions: Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62490,"Steak and Ale 4 sirloins steaks sliced to 1/2-inch Butter 1 medium yellow onion diced 4 ounces sliced button mushrooms 1 pint English pale ale (recommended: Bass) 1 teaspoon dried thyme 1 teaspoon dried parsley 1/4 teaspoon nutmeg 1 stick butter 2 tablespoons all-purpose flour Instructions: Season steaks on both sides with salt, pepper and butter. Put onto a hot grill and brown on both sides. In a Dutch oven or cast iron fry pan, add 1/2 stick of butter, onions, mushrooms and salt. Place lid on top and allow them to sweat. Add beer and place steaks in pan. Allow to stew until tender. Combine the thyme, parsley, nutmeg, remaining butter and flour together. Use this to thicken the sauce so as to be able to coat the back of a spoon. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 62491,"Chocolate Chip Gingersnap Chai Cookies 1 1/4 cups unbleached all-purpose flour 1/3 cup good quality unsweetened natural cocoa powder (not Dutched) 3 tablespoons good quality chai tea, finely ground in a spice grinder 1/4 cup granulated sugar 1 tablespoon grated fresh ginger (from a 1-inch peeled piece) 1 teaspoon pure vanilla extract 5 ounce chocolate chips (about 1 cup) 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1 teaspoon ground star anise, well sifted 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 12 tablespoons unsalted butter, at room temperature 2/3 cup firmly packed dark brown sugar
Instructions: Sift together the flour, cocoa powder, chai tea, salt, cinnamon, star anise, cardamom and cloves; set aside. In a stand mixer fitted with the paddle attachment, cream the butter with both sugars, the grated ginger and the vanilla until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Mix the sifted dry ingredients. Add the chocolate chips and mix until fully incorporated. Shape the dough into two 8-inch logs that are 1 1/4 inches in diameter. Chill the logs until firm, 1 hour or overnight.
Heat the oven to 350 degrees F and line two sheet pans with parchment. Take the logs from the refrigerator and cut each into 18 pieces, about 1/2-inch thick. Arrange the cookies 2 inches apart on the lined sheet pans.
Bake the cookies: If you like a softer cookie, bake 9 to 10 minutes. If you prefer more of a gingersnap texture, bake 11 to 13 minutes. Remove from the oven and let cool completely.
Store in an airtight, odor-free container for up to 4 to 5 days. The longer they sit, the more you'll taste the chai. ","[Pinot Noir, Riesling, Gewrztraminer, Moscato]

" 62492,"Apple Cupcakes 1 cup (2 sticks) unsalted butter, at room temperature 1 cup vanilla sugar (see Cook's Note) 3 large eggs 1 1/2 teaspoons pure vanilla extract 2 1/4 cups all-purpose flour 1/2 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon fine salt 1/2 cup sour cream 1 large Gala or other baking apple, peeled, cored, and finely chopped (about 1 cup) 1/2 cup apple butter 8 ounces cream cheese, at room temperature 1 stick unsalted butter, at room temperature 1 1/2 teaspoons vanilla extract or vanilla paste 1 teaspoon lemon juice 4 cups confectioners' sugar Instructions: For the cake: Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners. Using a hand mixer or standing mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. Add eggs, one at a time and vanilla extract, beating until smooth. Combine the flour, nutmeg, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Gently fold in the chopped apples. Divide batter between prepared muffin tins, filling them 1/2 way full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely. Put apple butter into a small pastry bag with an open tip Squeeze a small amount into the center of each cupcake. Continue cooling completely. Then frost with icing. For the frosting: Using a hand or standing mixer, beat cream cheese and butter together, at medium speed, until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Frost as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62493,"Tomato Salad with Pancetta Crisps 6 thin slices pancetta 1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large tomatoes, quartered, chopped into 1-inch pieces
1 English cucumber, halved lengthwise, thickly sliced
1/2 red onion, cut into 1-inch pieces
Instructions: Preheat the oven to 350 degrees F. Place the pancetta slices on a rimmed baking sheet and bake until crispy, about 13 minutes. Remove from the oven, let cool, then crumble. Whisk together the vinegar, oil and some salt and pepper in a small bowl. Taste and adjust the seasoning as needed. Combine the tomatoes, cucumbers and onions in a large bowl and toss to combine. Pour the vinaigrette over; toss to coat. Season with salt and pepper. Let the salad sit at room temperature for about 30 minutes, tossing occasionally. Just before serving, scatter with the crumbled pancetta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62494,"Shrimp Scampi 3 shallots, peeled and chopped (about 1/2 cup) 7 cloves garlic, crushed and peeled 3/4 cup extra-virgin olive oil 2 pounds extra-large or jumbo shrimp, peeled and deveined 4 sprigs fresh thyme 2 1/2 teaspoons kosher salt 2 cups dry white wine 2 tablespoons freshly squeezed lemon juice 6 tablespoons unsalted butter 1/2 cup chopped fresh Italian parsley 1 tablespoon dry breadcrumbs, if needed Instructions: Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Process to make a smooth paste. Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme. Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt. Remove the shrimp and thyme from the skillet to the plate. Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes. When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62495,"Pasta with a Sicilian Flair Salt 1/2 pound linguini fini 1/4 cup golden raisins 2 tablespoons white wine 4 ounces smoked oysters or mussels 1 ounce anchovy fillets, drained and chopped 2 to 3 tablespoons olive oil 1/2 to 3/4 teaspoon dried fennel seeds Dried red pepper flakes Instructions: Bring 2 quarts of salted water to a boil. Add the pasta and cook for about 10 minutes or until tender but still firm to the bite. Meanwhile in a mixing bowl steep the raisins in white wine. Drain the mussels and cut them into bite size pieces if large. Add them to the mixing bowl with the olive oil. Season to taste with salt. In a dry skillet toast the fennel seeds and add them to the mixing bowl. When the pasta is done, drain (reserving some boiling water) and portion out. Top with ingredients in mixing bowl and toss (with some reserved cooking liquid if need be). Season to taste with salt and dried red pepper flakes. ","[Nebbiolo, Barbera, Aglianico, Tempranillo]" 62496,"Spicy Cinnamon Hot Cocoa Brownies Cooking spray 3 cups white rice flour 1 1/2 cups tapioca flour 3/4 cup potato starch 1 tablespoon xanthan gum 1 1/2 teaspoons salt 1 cup maple sugar powder 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup plus 2 tablespoons chocolate chips 1/3 cup canola oil 1/4 cup unsweetened cocoa powder 1 teaspoon ground cinnamon 3/4 teaspoon cayenne pepper, or to taste 3 large eggs, at room temperature Instructions: Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with gluten-free cooking spray. For the flour blend: Whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt in a large bowl. Reserve the remaining flour blend for another use.
For the brownies: Whisk together the sugar, baking powder, salt and 1/2 cup of the gluten-free flour blend in in a small bowl. In a medium microwavable bowl, combine the chocolate chips, oil, cocoa powder, cinnamon, cayenne and 3 tablespoons water. Microwave on medium power until the chips are almost melted, about 30 seconds. Whisk until smooth. Let cool to room temperature, about 3 minutes.
Whisk the eggs into the chocolate mixture until the batter is smooth and shiny. Whisk in the flour mixture just until blended. Spread the batter evenly in the prepared pan. Bake until set, about 30 minutes. Let cool completely on a rack. ","[Malbec, Zinfandel, Petite Sirah, Syrah]" 62497,"Aperol Spritz 2 ounces Aperol 4 ounces prosecco, chilled 1 ounce soda water 1 slice orange, for garnish Instructions: Fill a wine glass three-quarters of the way with ice. Pour in the Aperol, then top with the prosecco and finish with the soda. Cut a slit in the orange slice and slide it onto the rim of the glass. ","[Prosecco, Asti Spumante]" 62498,"Pork Chops with Cider Leeks 4 bone-in pork chops (1/2 to 3/4 inch thick; about 8 ounces each) 1 teaspoon fennel seeds, lightly crushed Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 6 wide strips lemon zest (removed with a vegetable peeler), plus 1 tablespoon juice 3 cloves garlic, smashed 2 sprigs rosemary 2 large leeks (white and light green parts only), halved lengthwise and cut into 1- to 1 1/2-inch pieces 1 bulb fennel, sliced 1/4 to 1/2 inch thick, fronds chopped 1 cup apple cider 2 tablespoons extra-virgin olive oil Instructions: Season the pork chops on both sides with the fennel seeds and a few pinches each of salt and pepper. Set aside while you prepare the vegetables. Melt the butter in a large wide pot or Dutch oven over medium heat. Add the lemon zest strips, garlic and rosemary and cook, stirring, until the garlic is softened, 1 to 2 minutes. Stir in the leeks, sliced fennel, 1/2 teaspoon salt and a few grinds of pepper. Pour in the cider, cover and reduce the heat to medium low. Cook, stirring occasionally, until the leeks and fennel are tender but not browned, 15 to 20 minutes. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Working in two batches if necessary, add the pork chops and cook until well browned but still rosy near the bone, 4 to 5 minutes per side. Transfer to a plate and let rest 5 minutes. Discard the rosemary from the leeks and stir in the lemon juice and 1/4 cup fennel fronds; season with salt and pepper. Divide among plates and top with the pork. Drizzle with any accumulated juices from the pork plate and sprinkle with a few more fennel fronds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62499,"Saffron Couscous with Goat Cheese 2 cups low sodium chicken broth 1 pinch saffron threads 1/2 teaspoon salt 1 (10-ounce) box instant couscous 1/2 cup slivered almonds, toasted 1/3 cup dried apricots, chopped 1/3 cup raisins 4 ounces goat cheese, crumbled 1/2 cup nicoise olives, pitted 1/4 cup finely chopped parsley leaves Instructions: In a medium saucepan, bring broth, saffron, and salt to a boil. Remove from heat and stir in couscous. Cover and set aside for 5 minutes. Transfer cooked couscous to a medium bowl and fluff with a fork. Add remaining ingredients and toss to combine. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62500,"Spiced Apple-Chestnut Hamantaschen 2/3 cup plus 1 tablespoon granulated sugar 2 tablespoons ground cinnamon 1 cup (2 sticks) butter, at room temperature 1 teaspoon vanilla extract 1 egg 2 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons salt 1 cup packed chestnut meal (about 20 finely ground roasted chestnuts) 1/2 cup dark brown sugar 2 tablespoons butter 2 teaspoons ground nutmeg Pinch salt 3 pounds Granny Smith apples, peeled and finely diced 1 1/2 cups cream sherry wine 2 cups finely chopped toasted pecans 2 1/2 cups applesauce Instructions: In a small mixing bowl, combine 2 tablespoons water, 1 tablespoon of the granulated sugar and the cinnamon with a fork until it resembles wet sand. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and the remaining 2/3 cup granulated sugar until light in color. Beat in the vanilla and egg. Sift together the flour and salt. Slowly add the flour to the butter. Then add the chestnut meal and mix until a dough forms. With mixer on low speed, slowly add the cinnamon mixture 1 teaspoon at a time until all of the mixture is added. Mix until a swirl of the cinnamon sugar appears, about 10 seconds, and then turn the mixer off. Turn the dough out onto a sheet of plastic wrap and tightly wrap. Refrigerate the dough for at least 2 hours.
For the filling: Melt the brown sugar, butter, nutmeg and salt in a large high-sided saute pan. Add the apples and cook over medium heat. Add the sherry, then reduce the heat to low, and cook until the apples are tender, about 15 minutes. Stir in the pecans, then remove from the heat and set aside to cool completely. Fold the applesauce into the cooked apple mixture.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Dust a flat surface with flour. Roll the dough until 1/8- to 1/4-inch thick. Using a 3-inch round dough cutter, cut out as many circles as you can, re-rolling any excess dough until it is all used up. Add a heaping teaspoon of the filling to the center of each dough circle. Fold the sides of a circle in three parts, pinching corners together as you go, to create a triangle with a window of filling in the center. Repeat for the remaining cookies. Place the cookies 1-inch apart on the prepared baking sheet and bake until golden brown, 15 to 20 minutes. Cool the cookies before serving. ","[Pinot Grigio, Riesling, Gewrztraminer, Brachetto]" 62501,"Giant Bourbon-Cherry Toaster Tart Pie 1/2 cup granulated sugar 2 tablespoons cornstarch
Juice of 1 lemon
2 tablespoons plus 2 teaspoons bourbon
1 pound pitted cherries, preferably tart Two 9-inch frozen pie crust rolls, thawed 1 cup confectioners' sugar
2 teaspoons half-and-half
1 teaspoon vanilla extract
2 tablespoons raw sugar
1 teaspoon nonpareils, optional
Instructions: Adjust an oven rack to the bottom position. Preheat the oven to 400 degrees F. Whisk the granulated sugar and cornstarch in a medium nonreactive saucepan. Add the lemon juice and 2 tablespoons of the bourbon; whisk until well blended. Stir in the cherries and cook over medium-high heat, stirring, until the mixture boils and thickens, and the cherries are nice and soft, about 12 minutes. Remove from the heat and let cool to room temperature, about 20 minutes. Place one of the pie crusts on a parchment-lined baking sheet. Dock the center of the crust a few times with a fork. Add 1 cup of the cherry jam to the center of the crust and spread it evenly, leaving a 1-inch border. (Cover and refrigerate the remaining jam for up to 1 week.) Place the second pie crust on top, seal the edges, and dock the center three times with a fork. Bake until golden brown, 35 to 40 minutes. Let cool for 15 minutes. While the tart is cooling, make the icing. Add the confectioners' sugar, half-and-half, vanilla and the remaining 2 teaspoons bourbon to a medium bowl. Whisk until thick and smooth. Using a rubber spatula, add the icing to the center of the cooling tart and spread it nearly to the edges. Sprinkle with the raw sugar and nonpareils, if using. Cut the tart into wedges and enjoy! ","[Bourbon, Merlot, Cabernet Sauvignon, Port]

" 62502,"Chocolate-Almond Cheesecake 2 cups crushed chocolate graham crackers or wafers 1/2 cup sliced almonds 7 tablespoons unsalted butter, melted 1/4 teaspoon salt 1 cup packed light brown sugar 1/2 cup all-purpose flour 1/2 cup sliced almonds 5 tablespoons unsalted butter, at room temperature Confectioners' sugar, for garnish (optional) 2 8-ounce packages cream cheese, at room temperature 1 cup full-fat Greek yogurt, at room temperature 1/2 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon pure almond extract 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup semisweet chocolate chips, melted and cooled Instructions: Make the crust: Preheat the oven to 350 degrees F. Add the chocolate graham crackers and the almonds to the bowl of a food processor. Process until finely chopped. Add the butter and salt and process again until it is the consistency of wet sand. Press the crust into the bottom of a 9-inch springform pan and refrigerate until ready to use. Make the topping: In a small bowl, combine the brown sugar, flour and almonds. Using your fingers, work in the butter until it is the texture of a crumble topping. Set aside. Make the filling: Place the cream cheese, yogurt and granulated sugar in a large bowl. Using a hand mixer, beat the ingredients on medium speed for 3 minutes, or until the mixture is light and fluffy, scraping down the sides with a rubber spatula as needed. Add the eggs, almond extract, vanilla extract and salt and beat another minute on medium. Reduce the speed to low and beat in the melted chocolate until combined. Pour the filling over the crust and sprinkle evenly with the crumble topping. Bake in the preheated oven for 45 minutes, or until the center of the cake is just set. Allow the cake to cool to room temperature, then refrigerate until completely chilled. Serve cold. Dust with confectioners' sugar, if desired. ","[Pinot Noir, Riesling, Gewrztraminer, Moscato]

" 62503,"T-Bone Steaks with Chopped Green Garni, Broiled Tomatoes with Cheese, Olives and Herbs 6 (1-inch-thick) T-bone steaks 1/4 cup extra-virgin olive oil, plus some for drizzling 6 vine-ripe tomatoes, tops removed, seeds scooped out Salt and pepper 3 slices good quality bread, crusts trimmed, torn into pieces 1/2 cup pitted good quality green or black olives, a couple of handfuls 3 handfuls flat-leaf parsley tops 5 to 6 stems fresh sage, stripped 3/4 cup grated Romano, 3 handfuls 2 cups arugula, chopped 1 cup (20 leaves) shredded or torn basil 1/2 lemon, juiced Instructions: Preheat oven to 375 degrees F. Preheat a large griddle or large skillet over high heat. Brush the meat with extra-virgin olive oil, you'll need about 1/4 cup. Sear the steaks 2 minutes on each side, 3 at a time. Arrange steaks on baking sheet. When steaks are all seared off, transfer to oven and roast 5 to 6 minutes for medium doneness, subtract or add 2 minutes to that time for medium- rare to medium-well. Place tomatoes on a broiler pan and season with salt and pepper. Combine the bread, olives, parsley, sage and Romano in the food processor and pulse grind the mixture. Dress the mixture with some extra-virgin olive oil salt and pepper and fill the tomatoes. Dress chopped arugula and basil with a little lemon juice, extra-virgin olive oil, and salt and pepper. Remove steaks and let rest. Switch broiler on and broil tomatoes a couple of minutes to brown the cheese and bread crumbs on top. Serve steaks with greens on top and broiled tomatoes alongside. ","[Cabernet Sauvignon, Syrah, Malbec, Chianti]" 62504,"Spicy Mash 1 pound cassava (tapioca) or potatoes, peeled and cut into large cubes 1 1/2 tablespoons vegetable oil 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds 3/4 teaspoon fennel seeds 1 small onion, chopped 2 whole green chiles, pricked with a sharp knife 15 curry leaves* 2 cloves garlic, finely chopped 1 teaspoon garam masala 6 to 10 ounces milk 3 tablespoons heavy cream 3 tablespoons freshly grated coconut Kosher salt and freshly ground black pepper 1 to 2 teaspoons fresh lemon juice Instructions: Boil the cassava in a pan of salted water for 10 to 15 minutes, or until tender. Drain well, then mash with a potato masher or ricer until smooth, and set aside.
Meanwhile, heat the oil in a small pan over a medium heat. Add the mustard and cumin seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Be careful to keep the pan well away from your eyes and face as the mustard seeds pop and splatter.
Add the fennel seeds, onion, and green chiles. Fry for 4 to 5 minutes, or until the onion has softened, and is golden brown. Add the curry leaves and the garlic and simmer for 45 to 60 seconds, or until just golden brown.
Add the garam masala, milk (use less milk if you are using potatoes and more milk if you are using cassava), cream, and grated coconut, and stir until well combined. Add the milk mixture gradually, as necessary until the mashed potato or cassava is smooth. Season the mixture, to taste, with salt, and freshly ground black pepper.
Bring the mixture to a boil, then stir it into the mash and add the lemon juice, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 62505,"Spiced Cocktail Nuts Vegetable cooking spray 2 egg whites 2 cups roasted and salted almonds 2 cups roasted and salted cashew nuts 2 cups walnut halves 3/4 cup sugar 2 tablespoons Madras curry powder 1 tablespoon ground cumin 2 1/2 teaspoons garlic salt 1 1/4 teaspoons cayenne pepper 1 teaspoon ground cardamom 1/2 teaspoon ground cinnamon Instructions: Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside. In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour. Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62506,"Rhubarb Cookies 1 2/3 cups all-purpose flour (see Cook's Note) 3/4 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 2/3 cup packed light brown sugar 1 large egg plus 1 large yolk 1 teaspoon pure vanilla extract 1 cup white chocolate chips (about 6 ounces) 1 cup walnut halves (about 4 ounces), roughly chopped 1 1/2 stalks rhubarb (about 4 ounces), chopped into 1/4-inch pieces 1 tablespoon flaky sea salt Instructions: Sift the flour, kosher salt, baking powder and baking soda together in a large bowl. Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment). Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes. Store the cookies in a tightly sealed container at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62507,"Tater and Asparagus Toss 2 strips bacon, chopped 2 tablespoons butter 4 fingerling potatoes (about 1/2 pound), sliced Kosher salt and freshly ground black pepper 1/4 cup chopped onions 2 cloves garlic, minced 2 scallions, chopped 1 (1 pound) bunch asparagus, trimmed and cut into 1-inch pieces 1 tablespoon fresh lemon juice 1/2 lemon, zested Instructions: In a saute pan over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to a plate. Add the butter to the remaining bacon fat and add the potato slices. Sprinkle with salt and pepper. Saute until crisp on one side, and then toss and cook on the other side until crispy. Add the onions, garlic, scallions and asparagus. Season again gently with salt. Continuously toss until the asparagus are bright green and tender, but still crunchy, about 3 minutes. Sprinkle the lemon juice and zest over top. Toss in the reserved bacon and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62508,"Fresh Mozzarella with Red and Yellow Tomatoes and Basil Vinaigrette 1 pound fresh mozzarella, sliced into 1/4-inch thick slices 2 ripe red tomatoes, sliced into 1/4-inch thick slices 2 ripe yellow tomatoes, sliced into 1/4-inch thick slices Basil Vinaigrette, recipe follows Fresh basil leaves, torn Salt and freshly ground pepper Instructions: Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.; ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 62509,"Pan-Seared Rockfish with Lemon Beurre Blanc 4 lemons, juiced 1/2 cup dry white wine 1 cup heavy cream 1/2 cup canola oil 6 (8-ounce) rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass) 1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper 1 cup softened butter Instructions: Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62510,"Drop Biscuits with Green Onions 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons unsalted butter, cubed and chilled 3 green onions, chopped 1 tablespoon finely grated Parmesan 1/2 cup milk Instructions: Preheat the oven to 450 degrees F. Put the flour, baking powder, and salt in a food processor and pulse briefly to mix. Add the butter and pulse until the mixture is crumbly. Add green onion and Parmesan and pulse just enough to blend. Add the milk and pulse until combined. Drop the dough in rounded tablespoons onto a greased baking sheet, and bake until golden, about 13 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62511,"Shrimp Fried Rice Canola oil One 2-inch piece fresh ginger, peeled and grated 4 cloves garlic, smashed and minced 5 scallions, whites chopped and greens thinly sliced, separated 8 ounces large shrimp, peeled and deveined, cut into quarters 2 ounces thinly sliced Chinese sausage 1 cup thinly sliced Napa cabbage 1/4 to 1/2 cup edamame beans One 2-ounce can water chestnuts 1/4 cup soy sauce 1 1/2 tablespoons rice vinegar 1/2 teaspoon sambal 1/2 teaspoon XO sauce 1 cup mung bean sprouts 1 cup white rice, cooked and cooled 1 egg Fresh cilantro leaves, for garnish Instructions: To a wok over medium-high heat, add a light coating of oil. Add half of the ginger, garlic and scallion whites to flavor the oil. Add the shrimp, sausage, cabbage, edamame and water chestnuts, tossing to heat through, 1 to 2 minutes. Add the soy sauce, rice wine vinegar, sambal, XO sauce and sprouts. Cook for 1 minute until the shrimp is pink. Move all to a bowl. Add another light coating of oil to the wok. Add the remaining half of the ginger, garlic and scallion whites to flavor the oil. Add the rice and spread around the wok to toast and get crispy. Add a little more oil to encourage golden-ness, and cook 4 to 5 minutes. Season with a splash of vinegar and soy. Add the sauteed shrimp and vegetables back into the wok. Toss in your scallion greens and place onto a plate. To the same wok, turn the burner down, add the egg and cook, 1 to 2 minutes. Place the fried egg on top of the plate. Garnish with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 62512,"Fourth Quarter Punch 1/4 cup Campari 1/4 cup gin
1/4 cup orange juice
1/4 cup IPA beer
1 orange slice, for garnish
Instructions: In a glass with ice, combine the Campari, gin and orange juice and stir. Pour the IPA over the top. Serve immediately. ","[Gin, IPA]" 62513,"Sauteed Asian Broccoli Slaw 1 tablespoon raw sesame seeds 2 teaspoons sesame oil 1 bag broccoli slaw mix 1 tablespoon reduced-sodium soy sauce 1 tablespoon fresh lime juice Salt and freshly ground black pepper Instructions: Place sesame seeds in a large dry skillet and set pan over medium-high heat. Cook 2 minutes, until golden brown, shaking the pan frequently. Add sesame oil and slaw mix to the sesame seeds and cook for 2 minutes. Add soy sauce and lime juice and cook 2 minutes, until vegetables soften. Season, to taste, with salt and black pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62514,"Loaded Baby Potatoes 15 small red potatoes (about 1 1/2 pounds) 5 to 6 slices applewood-smoked bacon 2 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
2 cups shredded sharp Cheddar (about 4 ounces)
1/3 cup creme fraiche
2 tablespoons finely chopped fresh chives
Instructions: Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork or the tip of a sharp knife. Place the potatoes directly on the center oven rack and bake until the skins are crispy and a knife easily slides into the potatoes, about 40 minutes. Transfer the potatoes to a wire rack until cool enough to handle, about 10 minutes. While the potatoes are cooking, put the bacon slices on a wire rack on a baking sheet and cook until crispy, 30 to 35 minutes. Let cool on the rack, then chop finely. Set the oven to broil. Slice each potato in half lengthwise and use a melon baller or small spoon to scoop out the inside flesh, leaving a 1/4-inch rim intact. Set the flesh aside for another use. Arrange the potato halves skin-side down on a baking sheet. Brush the exposed insides of the potatoes with the melted butter and sprinkle with salt and pepper. Flip the potatoes and brush with the remaining butter, then flip them back over. Fill each potato with some of the Cheddar and a pinch or 2 of the bacon. Cook until the cheese is bubbly and melted, about 2 minutes. Top each potato with 1/2 teaspoon creme fraiche and a sprinkling of chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 62515,"White Wine Spritzer 1 bottle white wine, such as Sancerre or Sauvignon Blanc 6 ounces club soda
6 lime wheels
Instructions: Divide the white wine among 6 large wine glasses filled with ice (about two-thirds of the way up the ice). Top with the club soda and garnish with a lime wheel. ","[Sancerre, Sauvignon Blanc, Prosecco]" 62516,"Coconut Custard Pie 9 inch pie crust, prepared or home made 2 1/2 cups heavy cream 3 cups grated fresh coconut 4 large eggs 1/3 cup sugar 2 teaspoons vanilla 1/2 cup grated toasted coconut Lightly whipped cream and additional toasted coconut for garnish Instructions: Trim the edge of the shell, leaving a 1/2 inch overhang. Crimp the edge over the shell decoratively. Prick the dough with a fork and chill for 30 minutes. Preheat the oven to 400 degrees. Line with wax paper, weight and bake the shell in the lower third of the oven for 15 minutes. Remove the wax paper and rice. Reduce the oven temperature to 375 degrees and bake the shell for 10 minutes more or until golden. Transfer the shell to a rack and let cool. Reduce the oven temperature to 350 degrees and butter the second pie plate. In a saucepan bring the half-and-half to a simmer, stir in 2 cups of the fresh coconut, remove from the heat and let the mixture stand for 20 minutes, or until it is room temperature. Transfer the coconut milk to the food processor and blend it for 1 minute. Strain the mixture through a sieve lined with cheesecloth to extract all of the liquid, and add the eggs, sugar, vanilla and salt. Stir in the remaining 1 cup coconut and pour the custard into the pie plate. Put the pie plate in a larger pan, add enough hot water to the pan to come halfway up the sides of the plate and bake in the middle of the oven for twenty minutes or until the edges of the custard are set. The center of the custard will still be a bit loose. Add additional toasted coconut to the top of the custard and bake for another 10 minutes. Suggested wine -1986 Chateau Climens (Sauternes - Barsac) ","[Chateau Margaux, Chateau Lafite Rothschild, Chateau Latour, Chateau Haut Brion]" 62517,"Crab Bake 4 ounces ricotta 1 can crabmeat, shells removed 2 tablespoons instant chopped onions 1/2 teaspoon prepared horseradish 1/2 teaspoon pepper 2 to 4 tablespoons milk Assorted crackers Instructions: Preheat the oven to 375 degrees F. Combine all ingredients except crackers, adding enough milk to make dip consistency. Place in a small baking dish and bake for 15 minutes. Serve hot on crackers. ","[Chardonnay, Sauvignon Blanc, Riesling]" 62518,"Citrus Pork Tacos with Caramelized Root Vegetables 2 tbsp. Lemon juice, fresh squeezed ? Onion, cut into large chunks 3 Garlic cloves, crushed ? tsp. Mexican oregano, dried ? tsp. Ground cumin ? cup Low-sodium chicken broth 3 cups Root vegetables (mixture of beets, parsnips, sweet potatoes, butternut squash or celery root), diced ? cup Red onions, thick julienne 4 Fresh thyme sprigs Nonstick cooking spray as needed 4 Mission? Artisan? Corn & Whole Wheat Tortillas 1 tsp. Canola oil 12 oz. Pork loin, cut into large 2?-inch chunks Salt and black pepper as needed ? cup Orange juice, fresh squeezed 2 tbsp. Lime juice, fresh squeezed Instructions: 1.Preheat conventional oven to 400F. 2.Heat oil in saute pan over medium-high heat. Pat pork dry and season with salt and pepper as desired. Add to hot pan and sear on all sides until browned. Transfer pork to small saucepan over medium heat and add orange juice, lime juice, lemon juice, onion, garlic cloves, Mexican oregano, cumin and chicken broth; bring to boil, cover and transfer to oven and cook for 1 hour. Remove from oven, pull out pork and shred with two forks; keep warm. 3.In large mixing bowl, combine diced root vegetables, red onion, fresh thyme sprigs and season as desired with salt and black pepper, tossing while coating with non-stick spray. Spread vegetable mixture in a single layer across a non-stick baking pan. Roast in Preheated oven for 40 minutes or until crispy and tender. Remove from oven; keep warm. 4.Heat Mission? Artisan? Corn & Whole Wheat Tortillas according to package instructions. Place tortillas on flat work surface and divide shredded pork evenly and and top evenly with crispy root vegetables. Serve immediately with fresh orange wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62519,"Red Eye and Cider Brew House Wings 1 pound butter 2 cups hot sauce 1/2 cup amber ale 1/2 cup cider 1 cup mayo 1 cup blue cheese crumbles 1/2 cup sour cream 1/4 cup white vinegar 1/2 tablespoons finely chopped garlic Cracked black pepper 6 to 8 pounds chicken wings Lemon pepper Salt Instructions: For the sauce: Heat the butter, hot sauce, ale and cider together in a large saucepan over medium heat until fully melted and combined. Set aside until the wings are cooked. For the blue cheese dressing: Combine the mayo, 3/4 cup blue cheese, sour cream, vinegar and garlic in a large bowl. Season with black pepper to your liking and set aside. Sprinkle the remaining 1/4 cup blue cheese on top just before serving. For the wings: Sprinkle the wings with lemon pepper and salt. From there you can fry, grill or saute them until done. This usually takes up to 30 minutes, depending on the cooking method used and the size of the wings. When cooked, toss them in the cider sauce and serve with the blue cheese sauce on the side. ","[Zinfandel, Malbec, Shiraz, Tempranillo]" 62520,"Apricot Custard Tart 13 ounces (about 5) ripe apricots 1 prebaked 9 1/2-inch tart shell, recipe follows 1 cup granulated sugar 2 large egg yolks 3/4 cup heavy cream 2 tablespoons all-purpose flour Pinch salt 1/4 cup (1 ounce) sliced almonds 1 large egg 1 1/2 tablespoons heavy whipping cream 2 cups all-purpose flour 1 1/2 tablespoons granulated sugar Pinch salt 12 tablespoons (1 1/2 sticks) cold unsalted butter Instructions: Preheat the oven to 325 degrees F. Slice the apricots 3/4-inch thick, discarding the pits. Place the apricots in the prebaked tart shell in a decorative pattern. Set aside. Combine the sugar, egg yolks, and cream in a medium mixing bowl. Whisk until combined. Stir in the flour and salt. Carefully pour the creamy mixture over the apricots. Sprinkle the almonds over the top of the tart. Bake until the custard is almost completely set, about 35 to 40 minutes. Serve slightly warm or at room temperature. In a small bowl, mix the egg and cream together. Set aside. In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry looking. It will still be loose and crumbly at this point. Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable. Roll out dough and fit it into a 9 1/2-inch tart shell. Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes Yield: 1 (9 1/2-inch) tart shell ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 62521,"Cardamom Cream 2 cups heavy cream 1 tablespoon black cardamom seeds Instructions: In a small saucepan, bring 1 cup of heavy cream and the cardamom to a boil. Reduce until only 1/4 cup remains. Allow to cool. Reserve. Whip the remaining 1 cup of heavy cream until stiff peaks form. Stir in the reserved mixture. Chill until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer]" 62522,"Soba Noodle Cold Rolls with Spicy Sesame Sauce 125 grams dry soba noodles (about 4 ounces) Kosher salt 12 rice paper wrappers 6 leaves green or red leaf lettuce, ribs removed and cut in half 350 grams extra-firm tofu or marinated tofu, cut into 1/2-centimeter (1/4-inch) sticks (about 12 ounces) 1 peach or half mango, thinly sliced 1/2 English cucumber, cut into 8-centimeter (3-inch) matchsticks 1 large carrot, peeled and cut into 8-centimeter (3-inch) matchsticks 2 cups bean sprouts 1 small handful mint 1 small handful cilantro 2 limes, juiced 1/4 cup sriracha (60 milliliters) 2 tablespoons soy sauce (30 milliliters) 2 tablespoons honey (30 milliliters) 1 tablespoon finely minced ginger 1 tablespoon toasted sesame seeds 2 teaspoons toasted sesame oil Instructions: For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water. Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water. Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves. Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients. For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil. Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62523,"Eggs en Cocotte 2 1/2 tablespoons butter 2 1/2 tablespoons freshly chopped thyme leaves 12 eggs, preferably organic Gray salt or course sea salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62524,"Cuban Steak Sandwiches 1 1/2 pounds flank steak 1 cup olive oil 1 cup fresh cilantro leaves 1/2 cup fresh basil leaves 1/2 cup fresh flat-leaf parsley 1/4 cup fresh lime juice 5 cloves garlic 1 tablespoon kosher salt, plus more for seasoning 1 (14-inch) loaf ciabatta bread 2 tablespoons canola oil 1 medium onion, thinly sliced Instructions: Cut the steak into 2 even pieces and place in a sealable plastic bag or container. Place the olive oil, cilantro, basil, parsley, lime juice, garlic, and 1 tablespoon salt in a blender and mix until smooth. Reserve 1/2 cup of the herb-oil mixture and refrigerate. Add the remaining mixture to the meat, distribute evenly, and marinate in the refrigerator for at least 3 hours. Preheat oven to 375 degrees F. Slice ciabatta loaf lengthwise and remove excess bread from inside, if desired. Remove the meat from the marinade; discard marinade. Place on a paper towel, wiping off any excess marinade. Heat a grill pan over medium-high heat and add 1 tablespoon canola oil. Once the pan is hot, add meat and cook until medium-rare, about 4 to 5 minutes per side, depending on thickness. Place meat on a cutting board and cover with foil. Repeat with other piece of meat, only adding more oil if necessary. Place bread directly on oven rack and toast, about 5 minutes. Heat remaining tablespoon of oil in the grill pan over medium-high heat. Add onions and cook until just beginning to brown but still crisp, about 1 minute. Remove from heat and season with salt, to taste. Take the reserved herb-oil mixture and brush the inside of both halves of bread. Slice steak thinly on the bias and place on the bottom half of the bread. Top with onions and then remaining bread. Slice into quarters and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 62525,"Green Margarita Lime wedge, for rim of glass, plus lime slice, for garnish Coarse salt, for rim of glass 2 ounces Super Green Juice, recipe follows 2 ounces tequila 1 ounce orange liqueur, such as Cointreau 1 to 2 large, juicy lemons, peel and pith removed 1 medium Granny Smith apple, peeled and cored 2 romaine leaves 1/2 large cucumber 1 cup loosely packed hearty greens, such as spinach or kale Instructions: Moisten the rim of a margarita glass with a wedge of lime, and then roll the glass at an angle in the salt so that only the outside of the glass is salted. Combine the Super Green Juice, tequila and orange liqueur in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into the prepared glass over ice. Garnish with a slice of lime. Juice, in this order, the lemons, apple, romaine, cucumber and greens, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired. ","[Sauvignon Blanc, Vermentino, Pinot Grigio, Albari?o]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto" 62526,"Rainbow Chard and Carrot Stem Pesto Oil, for frying 4 thick slices mozzarella
Milk, for dredging Breadcrumbs, for dredging 1 bunch carrot stems
1 bunch rainbow chard, leaves stripped off stems and sliced
1/4 cup pine nuts
1/4 cup brown sugar
5 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon smoked sea salt
4 heirloom tomatoes, sliced into 8 slices
4 tablespoons shaved Parmesan Instructions: Fill a deep-fryer with the appropriate amount of oil or a large Dutch oven halfway with oil and slowly bring the temperature to 350 degrees F. Line a plate with paper towels and set aside. Dip the mozzarella slices in some milk, then place in some breadcrumbs to coat. Lower the mozzarella into the oil and cook just until the breadcrumbs are golden, about 1 minute. Remove to the paper towel-lined plate and let cool. In the bowl of a food processor, add the carrot stems, rainbow chard, pine nuts, brown sugar, olive oil, vinegar and smoked sea salt. Pulse until blended well. Place half of the pesto in a small bowl and reserve the remainder for another use. Dip the tomato slices into the pesto and turn to let the flavors penetrate, then remove from the liquid and let drain. Place one tomato slice on each of 4 plates, then layer on the fried mozzarella. Layer the remaining tomato slices on top and garnish with shaved Parmesan. Serve chilled. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 62527,"Spiced Nuts 1/2 cup pecans* (See Cook's Note) 1/2 cup almonds* (See Cook's Note) 1/3 cup pistachios* (See Cook's Note) 1/3 cup cashews* (See Cook's Note) 1/3 cup pumpkin seeds* (See Cook's Note) 1 tablespoon maple syrup 1/2 teaspoon curry powder 1/8 teaspoon cayenne (or more to taste) 1/2 teaspoon dried rosemary 1/4 teaspoon salt Nonstick cooking spray Instructions: Preheat oven to 325 degrees F. Combine nuts and seeds in a medium-sized bowl. Add the maple syrup and spices and salt and toss to combine. Spray a baking sheet with cooking spray, then transfer coated nuts to baking sheet and spread evenly in 1 layer. Bake 15 to 20 minutes, stirring once, until nuts are fragrant and lightly toasted.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62528,"Cauliflower Fried Rice 1 small head cauliflower, cut into small florets 3 tablespoons vegetable oil
2 eggs, beaten
2 carrots, diced
1 medium yellow onion, diced
4 cloves garlic, minced
One 1-inch piece ginger, minced
1 cup frozen peas
2 teaspoons black bean cl sauce
1 teaspoon curry powder
1 teaspoon fish sauce
1 teaspoon sugar
1/4 cup chopped fresh cilantro, for garnish Instructions: Working in batches, add a third of the cauliflower to a food processor and process until it resembles rice. Remove to a bowl and repeat with the remaining cauliflower. Set aside. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes. Remove from the pan and set aside. Add the remaining 2 tablespoons oil to the pan. Add the carrots and onions and cook until the onions are soft, 4 to 6 minutes. Add the garlic and ginger and saute just until fragrant, 30 seconds. Add the cauliflower and peas and saute until the peas have defrosted but the cauliflower is still crunchy, 4 to 5 minutes. Add the black bean cl sauce, curry powder, fish sauce and sugar; stir until fully incorporated. Return the scrambled eggs to the pan and cook for another minute. Sprinkle with the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62529,"Ginger Strawberry Shortcakes 6 ounces cream cheese, at room temperature 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/4 cup granulated sugar 1 1/2 teaspoons finely grated peeled ginger Pinch of salt 1 1/2 cups all-purpose flour, plus more for dusting 1/4 cup finely chopped candied ginger 1 tablespoon heavy cream 1 tablespoon demerara or raw sugar 1 quart strawberries, hulled 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon finely grated peeled ginger 1/3 cup cold sour cream 1/2 cup cold heavy cream Instructions: Make the biscuits: Beat the cream cheese, butter, granulated sugar, grated ginger and salt in a large bowl with a mixer on medium-high speed until light and fluffy; reduce the speed to low and beat in the flour and candied ginger until just incorporated. Turn the dough out onto a sheet of plastic wrap; press into a 1-inch-thick disk, tightly wrap and refrigerate until firm, about 1 hour or overnight. On a floured surface, roll out the dough into a 10-inch circle, about 1/2 inch thick. Use a 2 1/2-inch biscuit cutter to cut out rounds; arrange about 1 inch apart on a baking sheet. Reroll the scraps and cut out more biscuits (you should have 12). Brush the tops lightly with the heavy cream and sprinkle with the demerara sugar. Refrigerate until firm, about 20 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the biscuits until slightly puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes on the baking sheet, then remove to a rack to cool completely. Meanwhile, make the toppings: Puree half of the strawberries in a blender with 1/4 cup granulated sugar and the grated ginger until smooth; transfer to a bowl. Dice the remaining strawberries; add to the pureed berries and toss. Beat the sour cream, heavy cream and the remaining 2 tablespoons granulated sugar in a separate bowl with a mixer on medium-high speed until soft peaks form. Serve each person 2 biscuits with the whipped cream and strawberry mixture. Photograph by Anna Williams ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]

" 62530,"Blueberry Shortcakes with Coconut-Lime Whipped Cream 2 1/4 cups all-purpose flour, plus more for dusting 1/4 cup sugar, plus more for sprinkling 2 teaspoons baking powder 1/4 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 2/3 cup heavy cream, plus more for brushing 1/2 teaspoon pure vanilla extract 2 tablespoons dried coconut chips 3 cups fresh blueberries (about 1 1/2 pints) 3 tablespoons sugar 2 tablespoons fresh lime juice Pinch of salt 2 tablespoons chopped fresh mint 1 cup heavy cream 1/2 teaspoon pure vanilla extract 1/2 cup sweetened coconut cream Finely grated zest of 1 lime Instructions: Make the shortcakes: Line a baking sheet with parchment paper. Pulse the flour, sugar, baking powder and salt in a food processor until combined. Add the butter; pulse a few times until the mixture resembles coarse meal. Add the heavy cream and vanilla; pulse until the dough just starts to come together. Turn out onto a lightly floured surface; gently pat into a 5-by-7 1/2-inch rectangle. Cut out 6 rounds with a 2 1/2-inch-round cutter; place about 2 inches apart on the prepared baking sheet and refrigerate 30 minutes. Preheat the oven to 350 degrees F. Lightly brush the shortcake tops with heavy cream, then sprinkle with sugar and the coconut chips. Bake until golden and the coconut is lightly browned, 17 to 20 minutes. Transfer to a rack to cool. Meanwhile, make the blueberry mixture: Toss the blueberries with the sugar, lime juice and salt in a large bowl. Let sit until juicy, at least 30 minutes. Just before serving, make the whipped cream: Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed just until stiff peaks form, about 2 minutes. Gently fold in the coconut cream and lime zest until just incorporated. (Do not overstir or the mixture will become too loose.) Split the shortcakes. Stir the mint into the blueberry mixture and spoon onto the shortcake bottoms. Top with the whipped cream, then the shortcake tops. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 62531,"Avocado Lime Crema 2 avocados 1 cup chopped fresh cilantro 1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes Instructions: Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 62532,"Corn Risotto with Herbed Parmesan Cream 2 tablespoons unsalted butter 4 scallions, thinly sliced Kosher salt and freshly ground black pepper 1 clove garlic, thinly sliced 1 cup arborio rice 3/4 cup dry white wine 3 1/4 cups low-sodium chicken broth 1 cup heavy cream 2 cups grated Parmesan 1/4 cup chopped chives, plus more for serving 1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving 2 cups fresh or thawed frozen corn kernels Instructions: Melt the butter in a large pot or wide, deep skillet over medium-high heat. Add the scallions, garlic, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the rice and cook, stirring occasionally, until toasted, about 2 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 5 minutes.
Add the chicken broth to the rice and cook, stirring frequently, until the liquid has been absorbed and the rice is creamy and al dente in texture, about 15 minutes.
Meanwhile, bring the heavy cream to a boil in a small saucepan over medium-high heat. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced by one quarter, about 5 minutes (take care not to let the cream boil over and scald). Stir in the Parmesan until melted. Remove from the heat and gently fold in the chives and parsley.
When the rice is al dente, add the corn kernels and stir just until cooked and heated through, about 2 minutes. Fold in the Parmesan cream. Serve in bowls and garnish with more chives and parsley.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62533,"Individual Apple Rum Raisin Tartlets 1 recipe Flaky Sweet Pastry 1/2 cup raisins 1/4 cup rum 4 Granny Smith or other firm tart apples 4 tablespoons unsalted butter 1/4 cup granulated sugar 1/2 teaspoon cinnamon 1/8 teaspoon cloves 1/2 teaspoon allspice 1 tablespoon lime juice 1 egg, beaten 1 tablespoon light brown sugar Instructions: Remove dough from refrigerator onto a lightly floured work surface. Divide into four equal portions. Shape each into a ball, then flatten to form disks. Roll one disk out to a rough 6 inch circle by rolling out from center, lifting and turning dough, and occasionally flipping to prevent sticking. Flour board as necessary. Place on cookie sheet lined with parchment or plastic wrap and place another sheet of parchment or wrap on top. Roll out second ball of dough in same manner. Repeat with remaining dough. Refrigerate at least 30 minutes, or until ready to assemble tarts. Preheat oven to 425 degrees. Combine rum and raisins in a small saucepan and heat over low medium flame until rum simmers. Turn off heat and let steep while you prepare the apples. Peel the apples, cut them in half, and core them. Cut each half into six even wedges. In a large skillet, melt the butter over medium high heat. When it has stopped foaming, add the apples and toss well. Sprinkle sugar, cinnamon, cloves and allspice over the apples and toss. Lower heat to medium and continue to saute 1015 minutes until apples are lightly browned. Add steeped raisins with any remaining rum, along with the lime juice, and cook until liquids have evaporated. Remove from the heat and let cool. Take dough circles out of refrigerator and place before you on the board. Brush each lightly with beaten egg. Arrange 12 apple wedges on center of each dough round in a pinwheel pattern., leaving a 1 inch border all around. Spoon remaining raisins over the apples. Fold edges of dough up over apples, in overlapping fashion. Brush dough with egg wash and sprinkle apples with brown sugar. Bake until golden brown, about 20 minutes. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 62534,"Chocolate Lollipops 16 ounces bittersweet chocolate, tempered 16 ounces white chocolate, tempered 16 ounces milk chocolate, tempered Instructions: The mold shapes used were bats, witches, gravestones, ghosts and skulls. You can use any molds to make chocolate lollipops. To make the lollipop: Pour any of the tempered chocolates directly into the molds, filling them to the top. Tap the molds against the work surface to release the air bubbles. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops. If you do not have any lollipop molds, you can use Play-Doh modeling clay to make your own molds. Roll fresh Play-Doh into a 1/2-inch-thick rectangle on top of a sheet of parchment paper. Use a sharp paring knife to cut shapes from the Play-Doh. Remove the cutout leaving the homemade mold. Spray the inside edge of the Play-Doh with vegetable cooking spray. Pour the chocolate into the cutout space. Insert the lollipop sticks and let cool completely before removing the Play-Doh. When finished, the Play-Doh can be saved and reused for another day. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 62535,"Seared Scallops with Morel Cream Sauce 12 large diver scallops, cleaned and patted dry 1 teaspoon salt 1/2 teaspoon ground white pepper 2 tablespoons olive oil 3 tablespoons butter, cubed, at room temperature 1/4 cup freshly squeezed lemon juice 5 teaspoons chopped fresh parsley leaves Morel Cream Sauce, recipe follows 1/2-ounce dried morels 1 tablespoon olive oil 2 tablespoons unsalted butter 2 tablespoons finely minced shallots 1/2 teaspoon minced garlic 1/4 teaspoon fresh thyme leaves 3/4 teaspoon salt 1/4 teaspoon ground white pepper 1/4 cup dry white wine 2 tablespoons balsamic vinegar 1 1/2 cups heavy cream Instructions: Season the scallops on both sides with the salt and white pepper. Set a 12-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side. Add the butter, placing the cubes in different parts of the pan. Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute. Add the lemon juice and 2 teaspoons of the parsley and cook for 1 minute longer. Serve the scallops by dividing the sauce between 4warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley. 4 servings In a 1-cup heatproof glass or stainless steel bowl, place the morels and pour 3/4 cup of hot water over them, being sure that the mushrooms are submerged in the water. Allow to soak for 10 minutes. Remove from the water; rinse the morels under cool water, dice into 1/4-inch rings, set aside and reserve. Strain the remaining soaking water through cheesecloth and reserve separately. In a 1-quart saucepan, add the olive oil and 1 tablespoon of the butter over medium-high heat. Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute. Add the white wine and balsamic vinegar and reduce until nearly dry, about 3 minutes. Add the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 minutes. Add the heavy cream and cook until reduced by half, about 10 minutes. Swirl the remaining butter into the sauce and adjust the seasoning. Set aside on a low heat until ready to use. (Do not allow sauce to boil or it will separate.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62536,"Spring Risotto 2 tablespoons butter 1 tablespoon olive oil 1 small onion, finely chopped Kosher salt and freshly ground black pepper 1 1/2 cups arborio rice 3/4 cups dry white wine 6 cups chicken broth, heated 1 pound asparagus, trimmed and cut into 1-inch pieces, blanched 1 cup frozen peas, thawed 1/4 cup finely grated Parmesan cheese Instructions: Add 1 tablespoon butter and olive oil to a large saute pan over medium-high heat. Once butter foams add the onion and saute until tender and soft, about 6 minutes. Season the onion with salt and pepper. Add the rice and cook while stirring, until you can hear the rice crackle softly, and it becomes translucent around the edges. Add the wine and cook, while stirring, until the wine is almost dry and absorbed. Once wine has been absorbed, add 1 cup hot broth at a time, stirring until almost all the liquid is absorbed, and then adding more. Cook until the rice is tender, about 25 to 30 minutes. Stir in the blanched asparagus and peas. Cook until the peas are very bright green and the asparagus is warmed through. Remove from heat and add the remaining 1tablespoon butter and the finely grated Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62537,"Sheet Pan Pizzas Three 1-pound balls refrigerated pizza dough, at room temperature (see Cook's Note) Olive oil, for greasing the pans 3/4 cup favorite barbecue sauce, plus more for garnish (I like smoky Kansas City sauce) 2 cups shredded cooked chicken breast
1/4 cup thinly sliced red onion
1/4 cup fresh cilantro leaves, chopped, plus more for garnish
2 cups shredded Colby-Cheddar cheese blend
2/3 cup pizza sauce Half a 4-ounce package sliced turkey pepperoni
2 cups shredded Italian blend cheese
1/4 cup torn fresh basil leaves
2/3 cup pizza sauce Half an 8-ounce package sliced mushrooms
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 cups fresh baby spinach
2 cups shredded Italian blend cheese Instructions: Preheat the oven to 450 degrees F. Grease 3 large rimmed baking sheets. Place one dough ball in each baking sheet, and stretch and press the dough to fit into the pan. For the BBQ Chicken Pizza: Toss 1/4 cup of the barbecue sauce with the chicken. Spread the remaining 1/2 cup barbecue sauce over one pizza dough. Top with the chicken, red onion, cilantro and cheese. For the Pepperoni Pizza: Spread the pizza sauce over another pizza dough. Top with pepperoni and cheese. For the Veggie Pizza: Spread the pizza sauce over the third pizza dough. Top with mushrooms, both bell peppers, spinach and cheese. Bake all of the pizzas until the crusts are browned and crispy and the cheese is melted, rotating the pans as needed to cook the pizzas evenly, 20 to 25 minutes. Let the pizzas stand 5 minutes before cutting. Drizzle the BBQ Chicken Pizza with additional barbecue sauce and sprinkle with cilantro, if desired. Sprinkle the Pepperoni Pizza with fresh basil. ","[Sangiovese, Pinot Grigio, Chianti, Zinfandel]" 62538,"Ricotta Cheese and Basil Flatbread 1 lb. prepared pizza dough 2 Tbsp. extra virgin olive oil 2 cloves garlic, minced 1 cup whole milk ricotta cheese ? cup grated Parmesan cheese ? cup coarsely chopped Fisher? Pecan Halves ? cup tightly-packed basil leaves, washed Instructions:

1. Preheat oven to 400°F. Spray a 10 x 15-inch baking pan with non-stick cooking spray. Combine garlic and olive oil, set aside.
2. Shape dough into a 9 x 13-inch rectangle. Place on prepared baking pan. Place the tray in the center of the oven and bake 12-15 minutes, or until light brown and cooked through. Remove from the oven. Brush with garlic oil, let stand 10 minutes.
3. Spread the ricotta on the cooked dough and top with the Parmesan cheese and the pecans. Use a pair of scissors to cut the basil leaves into pieces and sprinkle them over the flatbread. Serve immediately. Note: To make Basic Pizza Dough: Combine 1 tsp. active dry yeast with ¾ cup warm (about 110°F) water in a large bowl. Let sit 10 minutes to proof the yeast. Stir in 1¾ cups all-purpose flour, 1 Tbsp. extra-virgin olive oil, 1 tsp. kosher salt, ¼ tsp. ground black pepper and 1 Tbsp. honey. Mix until a dough forms then turn onto a floured surface. Knead 5 minutes or until smooth. Lightly coat inside of mixing bowl with olive oil and return dough to bowl. Cover with plastic wrap and place in a warm, draft-free place for 30 to 45 minutes or until dough has doubled in size. Punch down dough and proceed as indicated in step 2 of the recipe. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 62539,"Chicken Po'Boy 8 to 12 ounces skinless, boneless, chicken breasts, cut into 3/4 inch cubes 1/4 cup dried bread crumbs 2 tablespoons unsalted butter Salt and freshly ground black pepper 1 loaf of Italian bread (8 ounces) split in half vertically 4 tablespoons tartar sauce, recipe follows 2 cups (4 ounces) shredded iceberg lettuce 8 ounces of ripe tomatoes, cut into 1/4 inch slices 1 scallion (green onion) trimmed of 2 inches of green 1 small (2 ounces) sour dill pickle 1/4 cup (packed) washed parsley leaves 2 cup mayonnaise, low fat or regular 1 teaspoon strong mustard like Creole or Dijon Salt and 1/8 teaspoon cayenne pepper Instructions: Dredge the chicken in bread crumbs. In a large skillet heat the butter. When the foaming subsides, brown the chicken on all sides for about 10 minutes or until cooked through. Season to taste with salt and pepper. While the chicken is cooking, slice the bread in half vertically and then in half again horizontally and pull out all of the soft bread crumbs to create four boat like shells. Spread each \bread boat\ with tartar sauce, top with chicken nuggets, then with shredded lettuce and tomato slices. Slice each piece in half again. In a food processor or blender mince the scallion, pickle and parsley, then puree with mayonnaise and mustard and season with salt and cayenne pepper.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62540,"Serrano Ham and Melon 1 ripe melon 1/2 pound serrano ham, sliced thin 1/2 bunch fresh mint, leaves only Extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Cut the melon in half and clean out the seeds. Peel away the rind and cut each half into 8 wedges. Place the ham in 1 layer on a large platter. Top with the melon slices and mint leaves. Drizzle with olive oil and season with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 62541,"Spinach, Mushroom and Cheese Breakfast Casserole 4 tablespoons extra-virgin olive oil, plus more for greasing the dish 8 cups rustic Italian bread, crust removed, cut into 1-inch cubes Kosher salt and freshly ground black pepper 10 ounces cremini mushrooms, sliced (about 4 cups) 2 cloves garlic, minced 5 ounces fresh baby spinach (about 5 cups) 4 ounces Gruyere, shredded on the large holes of a box grater (about 1 1/2 cups) 1/3 cup grated Parmesan 8 large eggs 2 1/2 cups half-and-half 1 teaspoon fresh thyme leaves, roughly chopped Instructions: Grease a 9-by-13-inch (3-quart) casserole dish with oil. Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool. Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat. Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan. In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62542,"Chicken and Pork Souvlaki 1 cup olive oil 1/2 cup full-fat Greek yogurt 1/4 cup fresh lemon juice 1 teaspoon ground cumin 1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon Aleppo pepper 1/2 teaspoon freshly ground black pepper 2 cloves garlic, finely grated 1 pound boneless, skinless chicken breast, cut into 1-inch pieces 1 pound pork tenderloin, cut into 1-inch pieces
2 red onions, each sliced into 3 thick slices 2 lemons, sliced in half
Olive oil, for drizzling Kosher salt and freshly ground black pepper
Chopped romaine lettuce, pita and tzatziki, for serving Instructions: For the chicken and pork: In a mixing bowl, whisk together the olive oil, yogurt, lemon juice, cumin, oregano, salt, Aleppo pepper, black pepper and garlic. Place the chicken and pork into 2 separate mixing bowls. Pour half of the marinade over the chicken and the other half over the pork. Marinate, refrigerated, at least 1 hour and up to overnight. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Remove the chicken and pork from the marinade, allowing excess to drain off. Keeping the chicken and pork on separate skewers, thread 4 pieces of meat onto each skewer towards the top and covering the tip of the skewer. Place the skewers on the direct-heat side of the grill to char on all sides, about 2 minutes per side. Then move to the indirect-heat side of the grill, cover with the lid and cook until the chicken and pork are cooked through, about 10 minutes, or until the internal temperature of the chicken reaches 160 degrees F and the pork reaches 145 degrees F. Stack the skewers on a platter. For the onions and lemons: Drizzle the onions and lemons with olive oil and season with salt and pepper. Place on the direct-heat side of the grill. Cook the lemons until charred, about 3 minutes. Cook the onions until tender, about 3 minutes per side. Add the onions and lemons to the platter with the souvlaki. Serve with romaine, pita and tzatziki. ","[Syrah, Pinot Noir, Grenache Blanc, Vermentino]" 62543,"Farinata 3 3/4 cups water 2 1/3 cups chickpea flour 1 teaspoon salt 5 tablespoons extra virgin olive oil, plus more for greasing Large pinch black pepper 1 medium onion, thinly sliced Instructions: Put water in a large bowl. Slowly add in chickpea flour, mixing it with a wire whisk. Add salt to the mixture. Cover and let stand at room temperature for 3 hours or overnight. Preheat oven to 400 degrees F. Remove the foam from the top of the chickpea mixture. Grease a baking pan, about 12 by 16-inches, with oil. Once greased, add 2 tablespoons oil. Add chickpea mixture. Use a fork to combine the oil and chickpea mixture. Sprinkle generously with pepper. Heat remaining 3 tablespoons oil in a medium nonstick pan on medium heat. Add onion and cook for 10 minutes. Top the farinata with the onion slices and bake for 20 to 25 minutes. Remove from the oven and let cool for about 10 minutes before cutting. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 62544,"Mortadella Bites 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed 8 ounces mortadella, cut into 1/2-by-1/2-by-2 1/2-inch batons
1 large egg, beaten
1/2 cup (approximately 2 ounces) grated Gruyere Dijon mustard, for serving, optional Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Unfold the sheet of puff pastry and roll into an 11-inch square. Using a pizza wheel or sharp knife, slice the dough into 1/2-inch-thick strips. Wrap each baton of mortadella in one strip of puff pastry, overlapping the dough slightly with each wrap-around to create a spiral appearance in the dough while leaving the mortadella ends exposed. Place the rolls on the prepared baking sheet, spaced 1 inch apart. Brush each roll with egg and top with a good pinch of Gruyere. Bake until golden brown and puffed, 25 minutes. Serve warm, with mustard if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62545,"Spicy Slaw 1 head green cabbage, shredded 2 carrots, grated 1 red onion, thinly sliced 2 green onions, chopped 1 red cl, sliced 1 1/2 cups mayonnaise 1/4 cup Creole mustard 1 tablespoon cider vinegar 1 lemon, juiced Pinch sugar 1/2 teaspoon celery seed Several dashes hot sauce Kosher salt and freshly ground black pepper Instructions: Combine the cabbage, carrot, red onion, green onions, and cl in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 62546,"Nana's Portuguese Roast Chicken and Potatoes 3 cups water 1 or 2 tablespoons good red wine vinegar 1 or 2 tablespoons paprika 1 teaspoon salt 1 tablespoon fresh ground pepper 1 medium onion chopped 1 chopped tomato 3 tablespoons fresh chopped parsley 4 Idaho potatoes 1 chorizo (Portuguese sausage) 1 package dry Italian salad dressing mix (unprepared) 1/4 cup oil 1/3 cup vinegar 2 tablespoons water 1/4 teaspoon Italian seasoning blend 1 whole roasting chicken (approximately 5 pounds) Pinch paprika Pinch Italian seasoning blend Instructions: Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done. Note: Both recipes can be cooked simultaneously in the same oven. (all measurements are approximate) . Preheat oven to 375 degrees. This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours. About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]

" 62547,"Iceberg Lettuce with Russian Dressing 1 large head iceberg lettuce cut into 6 wedges 2/3 cup mayonnaise 1/3 cup ketchup 1/4 cup dill pickle relish 1/2 small onion, peeled Salt and pepper A handful fresh dill, chopped, for garnish Instructions: Arrange the wedges on a serving platter. Combine the mayonnaise with ketchup and relish, grate in about 3 tablespoons onion and juice, season with salt and pepper. Pour the thick dressing over the wedges and garnish with chopped dill, serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 62548,"Chocolate Feuilletine Dipped in Dark Chocolate 4 ounces chopped dark chocolate 10 ounces praline paste 4 ounces feuilletine flakes, or crushed ice cream sugar cones 8 ounces dark chocolate, melted Instructions: In a small saucepan over low heat, melt the 4 ounces chocolate. Once melted, stir together with the praline paste. Add the feuilletine, mix well, and spoon dollops onto parchment paper. Once they are set, dip in the 8 ounces melted chocolate. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 62549,"Green Salad with Homemade French Dressing 2 stalks celery, sliced 1 European-style cucumber, sliced into half moons One 4-ounce log goat cheese, crumbled 1 head butter lettuce, torn 1 head romaine lettuce, chopped 1 pint cherry tomatoes, halved 1/4 cup ketchup 1/4 cup white wine vinegar 1 tablespoon low-fat sour cream 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper Juice of 1/2 lemon 1/4 cup canola oil Kosher salt and freshly ground black pepper Instructions: For the green salad: Mix the celery, cucumber, goat cheese, lettuces and tomatoes in a large bowl. For the French dressing: Combine the ketchup, vinegar, sour cream, mustard, Worcestershire, paprika, cayenne and lemon juice in a small bowl. Add the oil slowly while whisking constantly. Season with salt and pepper. Toss the salad with the French dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62550,"Southern Dressing 2 batches Herbed Cornbread, recipe follows 1 loaf French bread
6 slices bacon, chopped 1 stick butter
5 stalks celery, diced
2 red bell peppers, diced
1 large onion, diced
2 jalapenos, seeded and finely diced
2 cloves garlic, finely minced 6 cups low-sodium chicken broth, plus more if needed 1/2 bunch fresh parsley, finely chopped
1 tablespoon minced fresh rosemary Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 cup yellow cornmeal 1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme 1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
3 tablespoons salted butter
3 tablespoons shortening
Instructions: Cut the cornbread and French bread into 1-inch cubes, place on a baking sheet and leave out until completely dried out, several hours or overnight. Preheat the oven to 375 degrees F. Add the bacon to a skillet and saute over medium heat until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet, throw in the celery, red peppers and onions and cook, stirring, until very soft, 4 to 5 minutes. Add the jalapenos and garlic and continue to saute for 2 minutes. Pour in the chicken broth, add the parsley, rosemary and some salt and pepper and stir. Cook for a couple of minutes, then turn off the heat. Add the bread and bacon to a large bowl and spoon in some of the broth mixture. Keep adding the broth, tossing as you go, until it is all mixed in. Add more salt and pepper if needed and toss it around, then check the seasoning. If you like your dressing extra moist, add a little more broth. Pile the dressing into a 3-quart (9-by-13-inch) casserole pan and bake, uncovered, until golden, 25 to 30 minutes. Serve piping hot. Preheat the oven to 450 degrees F. Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together. Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix. In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined. In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62551,"Kardea's Peppermint Red Velvet Cheesecake\u202f Nonstick cooking spray, for the pan One 15.25-ounce box red velvet cake mix, plus necessary ingredients Four 8-ounce packages cream cheese, at room temperature 1 1/2 cups granulated sugar 1 cup sour cream, at room temperature 2 tablespoons cornstarch 4 large eggs, at room temperature 2 teaspoons peppermint extract 1 teaspoon pure vanilla extract 8 ounces cream cheese, at room temperature 1/2 cup (1 stick) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1/8 teaspoon salt 3 to 3 1/4 cups confectioners' sugar Chocolate sauce, for drizzling Chopped chocolate candies, such as Andes and Hershey's Kisses, for decorating Christmas candies, for decorating Instructions: For the cake: Line a 10-inch springform pan with a circle of parchment paper and spray with nonstick cooking spray. Preheat the oven and follow the box instructions for preparing cake. Pour the batter in the pan. Bake until a toothpick inserted in the center of the cake comes out dry, about 35 minutes. Set aside and let cool while you make the filling. Reduce the oven temperature to 325 degrees F. For the filling: Meanwhile, mix the cream cheese, granulated sugar, sour cream and cornstarch in a stand mixer fitted with the paddle attachment on medium-low speed until well blended, about 2 minutes. Turn to low speed, then add the eggs one at a time, scraping down the sides of the bowl as needed. Turn to medium and mix until well blended, then add the peppermint and vanilla extracts and mix until incorporated, about another minute. Set aside.
Bring a kettle of water to a boil. Remove the collar of the springform pan and trim the domed top off the cake using a serrated knife. Crumble and reserve the scraps for later use. Lock the collar back in place and wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in during baking. Using a spoon, gently break up the top half of the cake into small-to-medium pieces right in the pan. Pour the filling over the cake pieces in the pan. Using a spoon, slowly mix the cake pieces into the filling for a marbled look.
Place the springform pan in a roasting pan; transfer to the oven. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cake is pale yellow and jiggles slightly in the center, about 1 hour 10 minutes.\u202fLet cool in the oven with the door open for 1 hour.\u202fCover and refrigerate overnight.
Remove the collar from the springform pan, using a hot wet towel to warm the sides up to help release the cake if necessary. Return the cake to the refrigerator while you make your frosting.
For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer on high speed until smooth and creamy. Add the vanilla, salt and 3 cups confectioners' sugar, and beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup confectioners' sugar.\u202fTransfer to a piping bag fitted with a large star tip.
Pipe the frosting on top of the cake, then drizzle with chocolate sauce and decorate with chocolates, Christmas candies and the reserved crumbled cake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62552,"All-Purpose Truffles 1/2 cup cream 9 ounces semisweet or bittersweet chocolate 1 tablespoon butter 1 tablespoon light corn syrup 2 tablespoons Cognac, rum, or other liquor or liqueur 3/4 pound semisweet or bittersweet chocolate 3 cups cocoa powder Instructions: Bring cream to a boil. Remove from heat and add chocolate; allow to stand several minutes, add butter, corn syrup, liquor and whisk smooth. Cool about 2 to 3 hours at room temperature to about 80 degrees F. Beat with paddle on medium speed in electric mixer until light. Pipe out small truffles on paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set for at least 1 hour. Melt and cool or temper the chocolate. Sift the cocoa into a deep pan. Coat truffles, using your hand to cover truffles with tempered chocolate. Deposit the truffles in the cocoa as they are enrobed and shake the pan to cover them. Remove the truffles to another pan as they are coated. After the covering sets, shake the truffles in a strainer to remove the excess cocoa. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]" 62553,"Border Guacamole 5 ripe avocados, preferably Haas 6 tablespoons chopped fresh cilantro 1 medium red onion, diced 4 jalapeno chiles, stemmed, seeded and finely diced 3 tablespoons freshly squeezed lime juice 1 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Lettuce, shredded for serving Sliced tomatoes drizzled with Cracked Black Pepper Garnish, recipe follows 4 medium ripe tomatoes, cored, seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles, stemmed, seeded if desired and minced 1 bunch cilantro, leaves only chopped 2 tablespoons lime juice 3/4 teaspoon salt Pinch of freshly ground black pepper 2 tablespoons cracked black pepper 2 tablespoons freshly squeezed lemon juice 1/2 cup olive oil 1 teaspoon salt Instructions: In a mixing bowl place peeled, quartered and seeded avocados. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Mound on a bed of shredded lettuce. Garnish with sliced tomatoes that have been drizzled with the Black Pepper Garnish. In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day. In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62554,"Gingerbread Martini 4 ounces Irish cream liqueur, such as Baileys 4 ounces vodka, such as Kettle One
2 ounces coffee liqueur, such as Kahlua
2 ounces Gingerbread Syrup, recipe follows 2 scoops vanilla ice cream, softened
Whipped cream, for topping
Small handful gingerbread cookies, crushed
1 cup sugar 1 cup water
5 cloves
2 cinnamon sticks
One 2-inch piece fresh ginger, cut into rounds
Instructions: Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs. Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 62555,"Olive Brushed Pork Cutlets 8 boneless pork loin cutlets, trimmed of fat and no more than 1/2-inch thick Salt and freshly ground black pepper 2 tablespoons green olive paste 1 tablespoon lime or lemon juice 1 cup (or more if needed) dry bread crumbs 2 eggs, lightly beaten with 1 tablespoon of water Vegetable oil Instructions: Lightly pound pork cutlets between plastic wrap to thin them out and season with salt and pepper. Mix the green olive paste with lime juice and spread each cutlet with some of this mixture. Dip the slices on both sides in bread crumbs, then in egg and in bread crumbs again, making sure all sides are well coated. With the dull edge of a chef's knife, score the coating in a criss cross pattern and let the slices stand, on a rack, at room temperature for 30 minutes to an hour to let coating set up. (While this is setting up, make your carrot side dish) In a deep skillet heat 1-inch of vegetable oil to 375 degrees. Deep fry cutlets, olive coated side up, for 2 minutes or until golden brown and cooked through. Remove the meat with a spatula and drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62556,"Pork and Pancetta Stuffed Mushrooms Extra-virgin olive oil 1/2 pound pancetta, cut into 1/2-inch dice 1 onion, finely diced Pinch crushed red pepper flakes Kosher salt 2 garlic cloves, smashed and finely chopped 1 pound cremini mushrooms, cleaned, caps reserved, stems removed and finely chopped 1 tablespoon finely chopped rosemary leaves 1/2 cup dry white wine 1/2 pound ground pork 1 large egg 1/2 cup grated Parmesan 1/2 cup bread crumbs Instructions: Preheat the oven to 375 degrees F. Coat a large saute pan with olive oil, add the pancetta, and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy. Add the onion and the crushed red pepper, and season with salt, to taste. Cook until the onions are very soft and aromatic, about 5 minutes. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted. Add the white wine and cook until the wine has evaporated. Remove from the heat and let cool. In a large bowl combine the pork, egg, Parmesan, and bread crumbs. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt, if needed. If the filling seems a little dry add 1/4 to 1/2 cup of water to really moisten things up. Fill each mushroom cap generously with the filling. Arrange on a baking sheet and bake until the filling is cooked through and brown and crisp on top, about 7 to 8 minutes. Transfer to serving platters and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62557,"Lamb and Red Wine Stew 2 tablespoons olive oil 1 pound lamb stew meat, cut into 1-inch cubes
Kosher salt
3 carrots, peeled and diced
2 ribs celery, diced
2 cloves garlic, smashed and peeled
1 onion, diced
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 1/2 cups dry red wine
1 1/2 cups low-sodium beef broth
5 sprigs fresh thyme
1 bay leaf
1 cup green Cerignola olives, smashed and pits removed
2 tablespoons chopped fresh Italian parsley
Mashed potatoes or crusty bread, for serving Instructions: Place a medium Dutch oven over medium-high heat. Add the oil and heat another 30 seconds. Dry the lamb meat well and sprinkle with 1 1/2 teaspoons salt. Place the meat in the pot and leave undisturbed for about 4 minutes. When the first side is deeply browned, use tongs to flip the meat. Continue to brown the meat for about 4 minutes on each side until the pieces are evenly browned on all sides, about 20 minutes total. Use a slotted spoon to remove the meat to a plate. Add the carrots, celery, garlic and onions. Season with 1/2 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 5 minutes. Stir in the flour and tomato paste and cook for 1 minute more. Deglaze with the red wine. Bring to a simmer and cook, stirring often to reduce slightly, about 5 minutes. Stir in the broth, thyme, bay leaf and reserved meat. Reduce the heat to medium-low to maintain a gentle simmer. Cover and simmer for 1 hour. Stir in the olives. Partially cover the pot, leaving a small opening, and simmer until the meat is completely tender, about 30 minutes more. Stir in the parsley. Serve with mashed potatoes or crusty bread to sop up the juices. ","[Cabernet Sauvignon, Syrah, Malbec, Rioja]" 62558,"Smoked Chicken Club Sandwich 8 thick slices turkey bacon 1/4 cup pitted Kalamata olives 1 tablespoon Dijon mustard 1 teaspoon anchovy paste 2 tablespoons olive oil 1 to 2 tablespoons balsamic vinegar 1/2 teaspoon minced garlic Salt and freshly ground black pepper 6 thick slices of Swiss peasant bread 2 ripe tomatoes, cored and thinly sliced Thin slices sweet onion 8 ounces very thinly sliced smoked skinned chicken breast 1 or 2 kirby cucumbers, seeded and thinly sliced Instructions: Start to cook the bacon so that it becomes crisp. In a blender or food processor puree the olives, mustard, anchovy paste, olive oil, vinegar, and garlic; season to taste with salt and pepper and adjust amount of vinegar for tang. Toast the bread lightly. Remove bacon to paper towels to drain. To assemble, spread each slice of bread with olive mixture, on one side only. Set some bacon on bottom of bread, then top with tomato and onion slices, chicken and cucumber; salt and pepper each layer lightly as you go. Top with bread, mayonnaise side down; repeat with second layer of fillings and finish with third slice of bread, olive mixture side down. Assemble the second sandwich in the same way. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62559,"Herb Twist Cojito 1 bunch (4 ounces) fresh mint, plus more for garnish 1 bunch (4 ounces) fresh basil 1 1/2 cups sugar 1 cup water 4 limes, juiced, plus wedges, for serving 3 cups coconut rum 1 (16-ounce) can coconut milk 1 liter seltzer water Instructions: Make an herb infused simple syrup by combining the mint, basil, sugar and water in a pot. Cook over medium heat until the syrup turns clear. Strain the syrup into a pitcher. Squeeze in the lime juice. Stir in the rum and coconut milk. Add wedges of lime and sprigs of mint to the pitcher for color. Pour into a highball glass over ice. Top with seltzer. ","[Riesling, Sauvignon Blanc, Moscato, Cava]" 62560,"Melomakarona 1 cup honey 1 cup sugar 2 whole cloves 1 cinnamon stick Zest of 1 orange, peeled into strips with a vegetable peeler 4 cups all-purpose flour 1/2 cup fine semolina 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2/3 cup olive oil 1/3 cup vegetable oil 1/3 cup sugar 1/4 cup fresh orange juice 2 tablespoons honey 1 cup walnuts, chopped Instructions: For the honey orange syrup: Stir to combine the honey, sugar, whole cloves, cinnamon stick and orange zest with 1 1/3 cup water in a medium saucepan over medium-high heat. Bring to a boil, lower the heat to medium and simmer, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Set aside at room temperature until cooled completely, about 1 hour. Strain through a fine-mesh sieve into a large bowl; set aside. For the dough: Preheat the oven to 350 degrees F and line a large baking sheet with parchment. Whisk together the flour, semolina, baking powder, baking soda, cinnamon, cloves and nutmeg in a medium bowl and set aside. Whisk the olive oil, vegetable oil, sugar, orange juice, honey and 1/4 cup water in another large bowl until the sugar is dissolved. Add the dry ingredients and mix with your hands, without overworking the dough, until slightly sticky but soft and smooth. Grab about 1 1/2 tablespoons of the dough (about 1 ounce) and form it into an oval-shape cookie about 1/2 inch thick. Press the top of the cookie gently on a wire rack to create a diamond pattern then place it, pattern-side up, on the prepared baking sheet. Repeat with the remaining dough. Bake until the cookies are lightly brown, about 25 minutes. Immediately transfer one cookie at a time to the cooled honey orange syrup, flipping a couple of times with a slotted spoon, just until absorbed and fully coated, 5 to 10 seconds. Use the slotted spoon to transfer the cookies to a serving platter. For the topping: Immediately sprinkle the chopped walnuts over the soaked cookies. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 62561,"Cole Slaw 5 pounds bagged coleslaw mix with carrots 2 cups sugar
1/2 cup vinegar
2 heaping serving spoons salad dressing spread, such as Miracle Whip
1 tablespoon celery seeds 1 small or 1/2 large onion, diced Instructions: Combine the coleslaw mix, sugar, vinegar, salad dressing spread, celery seeds and onions in a large bowl and mix thoroughly, making sure the salad dressing and sugar are spread throughout. Let the coleslaw mix absorb the flavors of the dressing, and then drain before serving. ","[Chardonnay, Riesling, Sauvignon Blanc]" 62562,"Chicken Caesar Salad Pizza 3/4 pound chicken tenders 1/2 cup Caesar salad dressing, plus 2 tablespoons (recommended: Wishbone) 1 (12-inch) thin pizza crust (recommended: Boboli) 1 3/4 cups shredded mozzarella and asiago cheese (recommended: Sargento) 1/4 cup shredded Parmesan (recommended: Kraft) 4 cups hearts of romaine, shredded (recommended: Ready Pac) 1 tablespoon lemon juice (recommended: ReaLemon) 1/4 cup Caesar salad dressing (recommended: Wishbone) 1/4 cup shredded Parmesan (recommended: Kraft) 1 cup seasoned croutons (recommended: Marie Callender's) Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a bowl, combine chicken tenders with 1/2 cup salad dressing; set aside. Brush pizza crust with remaining 2 tablespoons of dressing and top with cheeses; set aside. Remove chicken from marinade and cook on hot oiled grill for 3 to 4 minutes per side or until just done. Remove from grill and place on top of pizza. Slide pizza onto grill and cook, covered, 8 to 10 minutes, or until cheese has melted and begun to bubble. For the topping: While pizza is cooking, toss shredded romaine with lemon juice. Add 1/4 cup dressing and 1/4 cup Parmesan. Toss and set aside. Remove pizza from grill and cut into wedges. Top with salad and garnish with croutons. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62563,"Peach Mustard Sauce 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter 1 medium shallot, diced 1 clove garlic, roughly chopped 3/4 teaspoon kosher salt Freshly ground black pepper 1 pound frozen peaches (about 2 1/2 cups) thawed and roughly chopped 1/4 cup brown sugar 1/3 cup dried cherries 2 tablespoons Dijon mustard
Instructions: Melt the oil and butter in a medium saucepan over medium heat. Add the shallot and garlic season with the salt and pepper, and cook until tender, about 4 minutes. Stir in the peaches, brown sugar, cherries, and mustard. Cook, stirring occasionally, until peaches get nice and juicy and turn into a thick chunky compote, about 8 minutes. Cool and serve at room temperature with chicken or pork. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 62564,"Clams on the Half Shell with Fresh Mayonnaise 24 littleneck clams, steamed Mayonnaise, recipe follows 2 teaspoons freshly squeezed lemon juice 1 tablespoon champagne vinegar 1 egg yolk* 1/2 teaspoon table salt 1/2 teaspoon dry mustard 2 pinches sugar 1 cup oil, safflower or corn Instructions: Serve one teaspoon mayonnaise on top of chilled clams on the half shell. For variations, add 1 tablespoon of any of the following ingredients: roasted garlic, basil chiffonade, chopped chipotle peppers, finely diced roasted red peppers, or prepared horseradish to one cup of mayonnaise. In a bowl, combine lemon juice and champagne vinegar. In a separate glass bowl, whisk together egg yolk and dry ingredients. Add half of the lemon juice mixture to the dry ingredients. Mix well before adding any oil. Begin adding oil, a little at a time, until it is incorporated into the emulsion. The color should lighten once 1/4 of the oil is emulsified. Then add the oil in a slow constant stream, whisking continuously. After 3/4 of the oil is incorporated, add the rest of the lemon juice mixture. Continue to whisk until all of the oil is incorporated. Leave at room temperature for 1 hour. Refrigerate, covered, for up to 1 week. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight 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. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 62565,"Classic Hot Fudge 8 ounces semisweet chocolate, chopped 3/4 cup heavy cream, plus more for reheating 4 tablespoons unsalted butter 1/4 cup light corn syrup 2 tablespoons packed light brown sugar 2 tablespoons unsweetened cocoa powder 1/8 teaspoon kosher salt 1 teaspoon pure vanilla extract Instructions: Combine the chocolate, heavy cream, butter, corn syrup, brown sugar, cocoa powder and salt in a small saucepan over medium heat. Cook, stirring often, until the chocolate is melted and smooth, about 5 minutes. (Do not simmer or the chocolate may scorch and taste bitter; reduce the heat if needed.) Remove from the heat and stir in the vanilla. Let cool slightly. Refrigerate up to 1 week; reheat in a small saucepan over low heat or microwave in 30-second intervals, thinning with more heavy cream if needed. Use milk chocolate instead of semisweet along with 1/3 cup creamy peanut butter; increase the heavy cream to 1 cup and the brown sugar to 1/4 cup. Stir in 1/2 cup chopped salted roasted peanuts at the end. Use half semisweet and half milk chocolate along with 2/3 cup butterscotch chips; increase the butter to 6 tablespoons. Add 1/3 cup seedless raspberry jam with the chocolate. Replace the butter with coconut oil and omit the corn syrup and brown sugar. Use coconut extract instead of vanilla. Add 1/3 cup cherry jam with the chocolate. Omit the corn syrup and brown sugar. Use 1/2 teaspoon almond extract instead of vanilla. Add 1/3 cup orange marmalade and 1/2 teaspoon chipotle cl powder with the chocolate. Omit the corn syrup and brown sugar. Add 1/4 teaspoon orange extract with the vanilla. Use milk chocolate instead of semisweet along with 1/3 cup chocolate-hazelnut spread and 1 tablespoon instant espresso powder. Omit the corn syrup, brown sugar and vanilla. Stir in 2 tablespoons hazelnut liqueur at the end. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 62566,"Banana Nut Bread 1 cup flour 1 cup whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 eggs 5 tablespoons butter 1/4 cup buttermilk 1 teaspoon lemon juice 5 large bananas 1/2 cup sugar 1/4 teaspoon salt 1 cup pecan or walnut halves Instructions: Preheat oven to 350 degrees F. Grease and flour a 9 1/2 by 5 1/2-inch loaf pan. In a large mixing bowl, sift flour, whole-wheat flour, baking powder, and baking soda. Reserve. In the bowl of an electric mixer, food processor, or blender, add eggs, butter, buttermilk, lemon juice, bananas, sugar, and salt. Mix or blend until smooth. Slowly add dry ingredients. Fold in nuts. Pour batter into pan and bake 1 hour and 25 minutes or until toothpick inserted comes out clean. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62567,"Turkey with Cornbread Stuffing and Gravy 1 (12-pound) turkey, thawed 1 box cornbread mix, prepared according to package directions 1 cup chopped celery 1/2 cup chopped green onions 2 tablespoons poultry seasoning 1 can chicken with rice soup 1 stick softened butter 3 tablespoons vegetable oil 3 tablespoons all-purpose flour Salt and freshly ground pepper Instructions: Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck into a pan of water and bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve. Meanwhile, make cornbread from mix, according to package directions. Crumble cornbread into small pieces and lay onto a cookie sheet to air dry. In a bowl, combine celery and green onions with air-dried cornbread. Add poultry seasoning and soup, but no water. Mix together thoroughly and place inside turkey cavities. Generously cover bird completely with softened butter, tent with aluminum foil and bake according to package instructions for bird's weight. One hour before bird is finished cooking, remove foil and baste. This will allow skin to become crispy and brown without burning. The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center. Remove bird from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F. Start gravy. In a large skillet, heat the vegetable oil, add the flour and brown deeply, stirring constantly over medium-low heat. Add turkey drippings and whisk until thickened. Add gizzard broth and simmer. Season with salt and pepper, to taste. Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62568,"Mexican Milanese Style Sandwiches (\Tortas) Four 4-ounce chicken, beef or pork cutlets Salt and freshly ground black pepper 1 cup all-purpose flour, for dredging 1 cup plain bread crumbs, for dredging 2 eggs, beaten Vegetable oil, for shallow frying 4 Bolillo or Telera rolls or French bread Chipotle Mayonnaise, recipe follows 4 lettuce leaves optional Eight 1/4-inch slices tomato Twelve 1/4-inch slices avocado 12 thin slices white onion 12 pickled jalapeno slices or 4 canned chipotles in adobo 8 lime wedges, for garnish 1 canned chipotle cl in adobo sauce or 1/2 teaspoon hot sauce 1 teaspoon fresh lime juice 1/4 cup mayonnaise Salt and freshly ground black pepper Instructions: Season the cutlets with salt and pepper, to taste. Put the flour in a dinner plate and season with salt and pepper. Put the bread crumbs in a second plate and the beaten eggs in a shallow bowl. Dip the cutlets into the flour, then the eggs and finally into the bread crumbs, pressing down on both sides so that the bread crumbs adhere to the meat. Heat 1/2-inch oil in a large skillet to 350 degrees F. Pan-fry the cutlets in batches until golden, about 2 to 3 minutes per side depending on the thickness. Set aside to drain on paper towels. To assemble the sandwiches, halve the rolls horizontally. Pull out the soft center of the slices and discard. Spread each roll evenly with the Chipotle Mayonnaise. Put the cutlets on the bottom halves of the rolls and top with lettuce, tomato, avocado, onion and jalapeno. Arrange the sandwiches on serving plates and garnish with lime wedges. In a small bowl mash together the chipotle cl, lime juice and mayonnaise. Season with salt and pepper, to taste. ","[Malbec, Tempranillo, Garnacha, Barbera]" 62569,"Honey Ricotta Cheesecake 6 tablespoons (3/4 stick) unsalted butter, melted 1 (12-ounce) container fresh whole milk ricotta, drained 2 (8-ounce) packages cream cheese, room temperature 3/4 cup sugar 1/4 cup orange blossom or clover honey 1 tablespoon orange zest 4 large eggs 8 ounces purchased biscotti Instructions: Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62570,"Churros 1 cup water 1/2 cup butter or margarine 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs, beaten Vegetable oil, for frying 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional 1 tablespoon cornstarch 2 cups milk 4 ounces dark chocolate, chopped 1/4 cup sugar Instructions: To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough. To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve. Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain. When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.) Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 62571,"20-Minute Bolognese 8 ounces uncooked spaghetti 1 tablespoon olive oil 1 small yellow onion, chopped fine 2 cooked burgers (3 ounces each), crumbled One 28-ounce can crushed or pureed tomatoes 1 tablespoon butter, optional Salt and pepper, to taste 6 large, fresh basil leaves, torn Instructions: Cook the spaghetti according to the package directions. Drain and set aside.
Heat the olive oil in a deep skillet over medium heat. Add the onions, and saute until lightly golden, 2 to 3 minutes. Add the meat, tomatoes and butter, if using. Bring to a boil. Season with the salt and pepper. Stir in the basil leaves. Reduce the heat to low, and cook for 20 minutes.
Add the cooked pasta to the skillet, and toss well to coat. Divide among deep bowls to serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 62572,"Cucumber Salad 1 cucumber, halved, seeded and thinly sliced 1/8 cup rice vinegar 1 tablespoon mirin Chopped fresh dill Salt, to taste Instructions: Toss all ingredients together. Served chilled before the main dish. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 62573,"Balsamic Vinaigrette 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 tablespoon minced shallot 1 teaspoon hot pepper sauce 3/4 teaspoon salt 1 cup cold pressed extra virgin olive oil Freshly ground black pepper Instructions: In a medium bowl whisk together the vinegar, mustard, shallot, hot pepper sauce and salt. continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste, and adjust the seasoning. Use within an hour or so of completion. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 62574,"Sliced Steak Sloppy Johnnies 4 (8 to 10-ounce) flat iron steaks or any thin cut tender steak, no more than 1-inch thick 2 large cloves garlic, sliced 2 small sprigs fresh marjoram or oregano or a generous sprinkle of dried leaves 2 sprigs rosemary Salt and freshly ground black pepper Extra-virgin olive oil, for liberal drizzling 1/2 cup beef stock 1 cup organic ketchup 2 large cloves garlic, finely chopped 3 tablespoons Worcestershire sauce 3 tablespoons dark brown sugar 2 tablespoons red wine vinegar Coarsely ground black pepper 1 medium shallot, peeled 1 rounded tablespoon Dijon mustard 2 teaspoons agave syrup or 1 teaspoon superfine sugar 2 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil 2 cups slaw salad mix or shredded cabbage Celery salt Salt and freshly ground black pepper 4 (6-inch) slabs ciabatta bread or other large crusty rolls, split and toasted Chopped raw onion or chopped red onion Chopped drained Italian giardiniera hot pickled vegetables Chopped pickles Instructions: Bring the steaks to room temperature before cooking. Put them in a shallow dish and rub both sides of the meat liberally with garlic. Season with marjoram, rosemary, and salt and pepper, to taste. Drizzle with a liberal dose of extra-virgin olive oil and let marinate for 15 minutes. Preheat a cast iron griddle or large grill pan over medium-high heat. Grill the steaks for 4 minutes on each side for medium-rare. Remove the steaks from the grill to a cutting board and let rest for a few minutes before thinly slicing against the grain. In a small pot over medium heat, add the beef stock, ketchup, chopped garlic, Worcestershire, dark brown sugar, vinegar and lots of black pepper, to taste. Bring to a boil, then reduce the heat and simmer for 20 minutes for the perfect sloppy sauce. Cook's Note: Try the same sauce recipe atop of thinly sliced grilled chicken breast or thighs for sloppy sliced chickenwiches. Grate the shallot into a bowl and add the mustard, agave or sugar, and wine vinegar. Whisk in extra-virgin olive oil until well combined. Add the slaw and toss to coat. Season with celery salt, and salt and pepper, to taste. Pile the sliced meat on the bottom halves of the bread and top each with lots of sauce, slaw and onions and/or hot vegetable relish and pickles. Cover with the top half of the bread and serve. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 62575,"Hot Corn Dip Cooking spray or butter, to grease Two 11-ounce cans Mexican corn, drained Two 4.5-ounce cans chopped green chiles, drained 2 cups grated Monterey Jack cheese (about 8 ounces) 2/3 cup grated Parmesan 1 cup mayonnaise Corn chips, for dipping Instructions: Preheat the oven to 350 degrees F. Grease a 9- 13- by 2-inch casserole dish. In a medium bowl, mix the corn, chiles, cheeses and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, until bubbly around the edges, 30 to 40 minutes. Serve the dip warm from the oven with corn chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 62576,"Anne Burrell's Full English Breakfast 1 Roma tomato, quartered Kosher salt Olive oil, for drizzling 4 strips bacon 4 black pudding sausage links 1 shallot, minced 5 shiitake mushrooms, thinly sliced 1 teaspoon unsalted butter, plus more for the toast 1 bunch chives, finely chopped 1/4 cup white vinegar 4 large eggs 2 slices rye bread, toasted and buttered Instructions: For the tomatoes: Preheat the oven to 400 degrees F. Lay the tomato quarters out on a baking sheet and sprinkle generously with salt. Drizzle with olive oil. Roast until golden brown around the edges, about 15 minutes. Set aside until serving. Meanwhile, for the bacon and black pudding: Add the bacon to a large skillet and turn the heat to medium. Cook on both sides until the fat is rendered and the bacon is crispy, 3 to 4 minutes per side. Set aside on paper towel-lined plate to drain. Add the black pudding links to the skillet and cook, turning as needed, until heated through and brown on all sides, about 7 minutes. Add to the bacon and reserve until serving. Reserve the skillet with the fat. For the mushrooms: Heat the skillet with the fat over medium heat. Add the shallot and a pinch of salt and cook, stirring, until translucent, about 3 minutes. Add the mushrooms in one layer and cook, undisturbed, until browned, about 3 minutes. Turn the mushrooms and add the butter to the skillet. Cook, stirring, until soft, about 3 minutes. Add the chives and toss to combine. Reserve until serving. For the poached eggs: Fill a large, wide pot halfway with water and bring to a boil. Add the vinegar and reduce the heat until the water in the pot has no more bubbles. Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Remove the eggs with a slotted spoon. (If making ahead of time, transfer the poached eggs to a bowl of cold water to store. When ready to serve, reheat the poaching liquid and warm the eggs through, taking care not to overcook them.) To serve: Divide the tomato slices, bacon, black pudding, mushrooms, eggs and toast between two plates. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 62577,"Chicken and Cheese Mexican Casserole 8 each Mission? Super Size Yellow Corn Tortillas 4 oz. Mission? Brown Bag White Tortilla Strips, crushed 15 oz. Diced tomatoes, canned 10 oz. Diced tomatoes with green chilies, canned 16 oz. American processed cheese product, cubed 1 tbsp. Butter 1/2 cup Yellow onion, diced 16 oz. Chicken breast, cooked, shredded 30 oz. Black beans, canned, drained, rinsed 1? cups Cheddar cheese, shredded Instructions:

1. Pre-heat oven to 350°F. Spray a 9x13 inch baking dish with non-stick cooking spray. 2. In a saucepan, heat the butter over medium high heat until melted. Add the onions and cook until translucent, about five minutes. Once onions are cooked, add the undrained diced tomatoes, tomatoes with green chilies, and the American processed cheese product. Reduce the heat to medium-low and cook until warm and melted. 3. In a mixing bowl, combine the shredded chicken and the black beans. 4. To start building the casserole, spoon a small amount of the cheese /tomato mixture into the bottom of the prepared baking dish and spread evenly, lay out four tortilla shells on top of the cheese, covering the bottom of the pan. Top with ½ the chicken & bean mixture and ½ of the remaining cheese sauce, spreading each layer evenly. Sprinkle ½ of the cheddar cheese over. Repeat layers. Top with the crushed tortilla chips. 5. Bake for 15-20 minutes, or until heated through and bubbly. Cut and serve.

• For those who prefer more spice, this recipe can be prepared with 20 oz. of diced tomatoes and green chilies. ","[Syrah, Tempranillo, Garnacha, Zinfandel]

" 62578,"Classic Cinnamon Rolls 3/4 cup water 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 tablespoons plus 1/4 teaspoon granulated sugar 2 3/4 cups all-purpose flour, plus more for dusting 1/3 cup nonfat milk powder, sifted if needed 1 teaspoon salt 4 tablespoons unsalted butter, melted, plus more for the bowl 2 large egg yolks 1/4 cup granulated sugar, plus more for the baking dish 1/4 cup packed light brown sugar 2 tablespoons ground cinnamon 1 stick unsalted butter, softened, plus more for the baking dish 2 ounces cream cheese, at room temperature 4 tablespoons unsalted butter, at room temperature 1 1/2 cups confectioners' sugar 1/2 teaspoon pure vanilla extract Instructions: Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball. Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal. Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking. Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62579,"Biscotti-Gelato Sandwiches and Espresso 1 to 1 1/2 cups vanilla ice cream or gelato 1/2 cup chocolate hazelnut spread (recommended: Nutella) 8 pieces biscotti 4 shots espresso, for serving Instructions: To make the sandwiches, take the ice cream out of the freezer to soften. Cover 1 side of each piece of biscotti with hazelnut spread. Place the biscotti in the freezer for 5 minutes to firm up. Take out of the freezer and quickly spread 1/4 cup of ice cream on the hazelnut side of 4 of the biscotti and top with another biscotti, spread side against the ice cream. Place the biscotti ice cream sandwiches back in the freezer for 5 minutes. Meanwhile, brew 4 shots of espresso. Pour the espresso and serve with the biscotti-gelato sandwiches alongside. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 62580,"Adobo-Style Cornish Hens 1 cup jasmine rice 2 Cornish game hens (1 1/2 to 1 3/4 pounds each) Kosher salt and freshly ground pepper 1/4 cup canola oil 1 large onion, sliced 5 cloves garlic, smashed 2/3 cup low-sodium soy sauce 1/4 cup sugar 1/2 teaspoon black peppercorns 2 bay leaves 2 bunches scallions, trimmed 1/4 cup white vinegar Instructions: Cook the rice as the label directs. Meanwhile, cut the hens in half with kitchen shears, cutting along one side of the breastbone; season with salt and pepper. Heat the canola oil in a large Dutch oven or pot over high heat. Add the hens, skin-side down, and cook until browned, about 5 minutes. Remove and set aside. Pour off all but about 2 tablespoons oil from the pot. Add the onion and garlic; cook, stirring, until the onion is translucent, about 5 minutes. Return the hens to the pot, skin-side up; add 2 cups water, the soy sauce, sugar, peppercorns and bay leaves. Bring to a boil. Lay the scallions on top of the hens; cover and cook until the scallions are tender and the hens are cooked through, about 10 minutes. Uncover the pot and add the vinegar (do not stir). Cook, uncovered, until the liquid is reduced by about two-thirds, 8 to 10 minutes. Remove the hens and scallions; discard the bay leaves from the pan sauce. Serve with the rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62581,"Reign of Blood 2 ounce Wild Turkey Rye 3/4 ounce freshly squeezed lemon juice 1/2 ounce honey mixed with a splash of hot water to make a syrup 1/2 ounce freshly squeezed grapefruit juice 3 dashes Peychaud's Bitters 1 splash ginger ale, to top off Instructions: Combine the rye, lemon juice, honey syrup, grapefruit juice and bitters in a cocktail shaker and shake to combine. Pour into an ice-filled collins glass and top with a splash of ginger ale. Add a straw. Serve at once. ","[Bourbon, Ginger Ale]" 62582,"Spicy Cereal Mix 3 tablespoons extra-virgin olive oil 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper Kosher salt 3 cups rice cereal squares 1 cup cornflakes 2/3 cup whole-grain pita chips, broken into small pieces 1/2 cup unsalted pepitas (hulled pumpkin seeds) Instructions: Preheat the oven to 350 degrees F. Whisk the olive oil, Worcestershire sauce, hot sauce, garlic powder, cumin, onion powder, cayenne and 1/2 teaspoon salt in a bowl. Combine the rice cereal squares, cornflakes, pita chips and pepitas in a bowl. Toss with the spice mixture and spread on a baking sheet. Bake, stirring occasionally, until golden, about 40 minutes. Per serving (1/3 cup): Calories 100; Fat 5 g (Saturated 1 g); Cholesterol 0 mg; Sodium 220 mg; Carbohydrate 13 g; Fiber 2 g; Protein 3 g ; ","[Rioja, Tempranillo, Garnacha, Barbera]" 62583,"Couscous with Dried Dates 1 cup water 1 cup chicken stock or broth 1 tablespoon olive oil 1/4 cup finely chopped dried dates 1 cup quick-cooking couscous Salt and freshly ground black pepper Instructions: Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste. Transfer to a serving bowl and serve. ","[Ros, Pinot Grigio, Vermentino]" 62584,"Turtle Brownie Cookies 1 (19.25 oz.) package Pillsbury? Family Size Chocolate Fudge Brownie Mix 1/2 cup water 1/4 cup Crisco? Pure Vegetable Oil 1 large egg 2 cups pecan halves, split lengthwise FROSTING: 22 vanilla caramels, unwrapped 1 to 2 tbsps. water 2 tsps. powdered sugar COOKIES: Crisco? Original No-Stick Cooking Spray 1/2 cup Pillsbury BEST? All Purpose Flour Instructions: HEAT oven to 350 degrees F. Spray cookie sheets with no-stick cooking spray. Combine flour, brownie mix, water, oil and egg in large bowl; blend well. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Arrange 5 pecan pieces under each to resemble head and legs of turtle. BAKE 8 to 12 minutes or until top of cookies appear almost set. Cool 1 minute; remove from cookie sheets. Cool 2 minutes or until completely cooled. COMBINE caramels and 1 tablespoon water in small saucepan; cook and stir over low heat until melted and smooth, adding enough additional water for desired drizzling consistency. Stir in powdered sugar until smooth. Spoon over cookies. Let stand until frosting is set. Store cookies between sheets of waxed paper in tightly covered container. High Altitude (above 3500 ft.): INCREASE flour to 3/4 cup. Bake at 375 degrees F for 9 to 13 minutes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 62585,"Red Berry Shortcakes with Honey Yogurt 2 1/4 cups all-purpose flour, plus extra for rolling 1/4 cup plus 2 tablespoons granulated sugar, divided 1 tablespoon baking powder 1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, 1/2-inch diced 3/4 cup cold heavy cream 2 cold extra-large eggs 1 1/2 teaspoons grated orange zest, plus extra for serving 1 egg, beaten with 1 tablespoon water, for egg wash 2 teaspoons turbinado sugar, such as Sugar in the Raw, for sprinkling 4 cups strawberries, hulled and thickly sliced (16 ounces) 6 ounces fresh raspberries 2 (7-ounce) containers Greek yogurt, such as Fage 1/4 cup liquid honey 6 sprigs fresh mint, for serving
Instructions: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the 2 tablespoons granulated sugar, the baking powder and salt. Add the butter and mix at low speed just until the butter is the size of peas. In a 2-cup measuring cup, whisk together the heavy cream, eggs and orange zest. With the mixer on low, add the cream mixture to the flour mixture and mix just until combined. The dough will be very sticky. Heavily flour a cutting board. Mix the dough with a rubber spatula to be sure all of the dry ingredients at the bottom of the bowl are incorporated. Transfer to a board and knead lightly into a disk, adding just enough flour to keep the dough from sticking. Roll or pat the dough 3/4 to 1 inch thick. Cut circles of dough with a plain 3-inch round cutter and transfer to the prepared sheet pan. Chill for 30 minutes. Brush the tops with the egg wash and sprinkle with the turbinado sugar. Bake for 18 to 20 minutes, until the tops are browned and spring back when touched. Set aside to cool for 10 minutes. Meanwhile, combine the strawberries and the 1/4 cup granulated sugar in a medium bowl. Set aside at room temperature for 30 minutes. Carefully fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk together the yogurt and honey, cover and refrigerate. To assemble, split each shortcake in half horizontally and place the bottoms on dessert plates. Spoon the yogurt mixture on each cake and spoon the berries and their juices on top. Place the shortcake tops over the berries. Sprinkle with extra grated orange zest, garnish with a sprig of mint and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 62586,"Lemon Orzo with Scallops Kosher salt 1 cup orzo 5 tablespoons unsalted butter Grated zest and juice of 1 lemon Freshly ground pepper 1 pound medium sea scallops, \foot\ muscles removed 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1/2 cup dry white wine 1 to 2 tablespoons capers, drained 2 tablespoons chopped fresh parsley 2 cups baby arugula 1 cup cherry tomatoes, halved or quartered if large Instructions: Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm. Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm. Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley. Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62587,"Spinach and Citrus Salad with Sweet and Spicy Pecans 3 cups fresh spinach, washed and dried, cut into chiffonade 2 green onions, chopped 1 orange, supremed and halved 1 tablespoon butter 1/2 teaspoon sugar 1/2 cup pecan halves 1 teaspoon dried rosemary 1/4 teaspoon cayenne Salt and freshly ground black pepper Citrus Dressing, recipe follows 1 teaspoon Dijon mustard 2 tablespoons orange or grapefruit juice (or a combination) 3 tablespoons canola oil 1 tablespoon olive oil Salt and freshly ground black pepper Instructions: Put the spinach and green onions in large salad bowl and sprinkle with the halved citrus supremes. In a small saute pan over medium heat, add the butter and sugar and stir until the butter is melted. Add the pecans and toss until the pecans begin to brown. Stir in the rosemary and cayenne and stir just a few seconds to release the aroma. Remove from the heat and season with salt and pepper, to taste. Sprinkle the pecans on the salad while still warm. Drizzle the dressing over salad and serve. In a small bowl, add all the ingredients and whisk until emulsified. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 62588,"Chili Lime Vinaigrette 2 teaspoons hot sauce, such as Cholula 2 tablespoons olive oil 4 teaspoons agave nectar 1 teaspoon chili powder 1/2 teaspoon salt Zest and juice of 1 lime Fresh ground pepper Black Bean Salad with Spicy Crispix (TM) Croutons, recipe follows 2 cups Kellogg's (R) Crispix (R) cereal 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon garlic salt 2 teaspoons vegetable oil or melted butter 1 can (15 oz.) black beans, rinsed and drained 1 cup frozen whole kernel corn, thawed 10 to 12 grape tomatoes, halved 1 can (4 oz.) diced green chiles 1/4 cup chopped red onion 1/4 cup fresh cilantro leaves, divided 1/3 to 2/3 cup bottled vinaigrette, divided or Chili Lime Vinaigrette 1 package (5 oz.) salad greens Instructions: Whisk together the hot sauce, olive oil, agave nectar, chili powder, salt, lime zest and juice. Season with freshly ground pepper. Serve with Black Bean Salad with Spicy Crispix (TM) Croutons. For croutons, in a 1-gallon zipper-type plastic bag, combine KELLOGG'S CRISPIX cereal, chili powder, cumin, and garlic salt. Pour vegetable oil or butter over cereal mixture. Seal bag and gently toss until evenly coated. Store in an airtight container up to 3 days. In a large bowl combine beans, corn, tomatoes, chiles, onion, and half the cilantro. Toss with 1/3 cup vinaigrette; cover and chill 30 minutes or up to 8 hours. Place greens on platter. Arrange bean salad over greens. Top with remaining cilantro and cereal croutons.
Serve with remaining vinaigrette (if desired). Season salad to taste with salt and pepper. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 62589,"Spaghetti alla Carbonara 1 pound spaghetti 2 cups cubed pancetta rind removed 2 teaspoons olive oil 1/4 cup dry white wine or vermouth 4 eggs 1/2 cup freshly grated Parmesan 1/4 cup heavy cream Freshly ground black pepper Freshly ground nutmeg Instructions: Put a large pan of water on to boil for the pasta. In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat. In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time. When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 62590,"Pear Gorgonzola Tart 1 store bought pie shell 4 ounces cream cheese 2 ounces Gorgonzola 1 teaspoon fresh thyme, chopped Pinch salt Pinch freshly ground black pepper 2 tablespoons butter 3 small pears, cored and sliced 2 ounces prosciutto, cut into thin strips Instructions: Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly. Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together. In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes. When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears. Cut into squares or wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62591,"Green Bean Tempura with Avocado Mayo 1 ripe avocado 3 tablespoons mayonnaise 2 tablespoons freshly squeezed lemon juice Kosher salt 3/4 cup cornstarch 3/4 cup all-purpose flour 1 1/2 cups seltzer 1 pound trimmed green beans Instructions: Puree the avocado, mayonnaise, lemon juice, 1/4 cup water and 1/2 teaspoon salt in a blender. Cover and refrigerate until ready to use. Pour enough oil to fill a large, heavy-bottomed saucepan, about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Whisk together the cornstarch, flour and seltzer. Submerge the green beans in the batter. Working in batches, carefully drop the beans into the oil and fry until crispy and golden, about 3 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate and sprinkle with salt. Serve with the avocado mayonnaise for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 62592,"Guy's Caesar Salad 1 egg* 1 teaspoon Worcestershire sauce 2 cloves garlic, minced 1/3 cup lemon juice 1 teaspoon anchovy paste 1 cup extra-virgin olive oil Salt and freshly ground black pepper 3 heads of Romaine lettuce 1/3 cup grated Parmesan, for garnish Instructions: Beat the egg in a large mixing bowl. Add the rest of the ingredients except the lettuce and the cheese and whisk to combine. Cut the stems off the heads of Romaine and fan out the lettuce on a serving platter. Sprinkle the Parmesan over the lettuce and drizzle the dressing on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 62593,"Holiday Berry Meringue Wreath 8 large egg whites, at room temperature 1 teaspoon cream of tartar 1/2 teaspoon fine salt 3 1/2 cups confectioners' sugar One 10-ounce bag fresh or frozen cranberries, thawed and drained if frozen 1/3 cup granulated sugar, plus more to taste Juice of 1/2 lemon 4 cups fresh raspberries 1/2 cup pomegranate seeds Leaves from 1 bunch fresh mint 1 cup heavy cream Instructions: Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath. For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 62594,"Marshmallow Peanut Butter Dip 1/2 cup marshmallow creme 1/4 cup Jif? Creamy Peanut Butter 1 tsp. lemon juice 2 tsps. water Fresh fruit or graham cracker sticks Instructions: COMBINE first four ingredients in small bowl. Whisk until blended. Refrigerate 30 minutes before serving. SERVE with dippers such as fresh fruit, graham cracker sticks and pretzels. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 62595,"Caipirinha 8 limes, cut in 8 wedges each and halved 1 cup sugar 1 bottle cachaca (sugarcane brandy) Ice cubes Instructions: Place the lime wedges and sugar in the bottom of a pitcher. Using a muddler or the handle of a wooden spoon, crush and mash the limes to release the oils and juice from the rind. When you have some nice juice in there and the sugar begins to dissolve, add the liquor and stir to combine. Fill lowball glasses with ice cubes and pour the cocktail over the ice and serve. Do not remove the pieces of crushed lime. ","[Cachacca, Rum]" 62596,"Spicy Honey-Glazed Butternut Squash 1 2-pound butternut squash, peeled, halved lengthwise, seeded and sliced into 1/2-inch-thick half-moons 3 tablespoons harissa paste 3 tablespoons honey 2 tablespoons extra-virgin olive oil 1/2 lemon, sliced
2 cloves garlic, smashed
1 teaspoon ground cumin
Kosher salt 2 teaspoons red wine vinegar Torn fresh mint, for topping Instructions: Preheat the oven to 450? F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes. Drizzle the squash with the vinegar and top with mint.
","[Syrah, Zinfandel, Tempranillo, Garnacha]" 62597,"Potato \Tarte Tatin\ with Black Olives and Lemon 2 medium russet potatoes, scrubbed clean under running water 1/4 cup extra-virgin olive oil 1 tablespoon fresh rosemary, chopped 1/4 cup black olives, pitted and cut in 1/2 1 teaspoon finely ground gray salt 1/4 teaspoon freshly ground black pepper 2 tablespoons freshly grated lemon zest Instructions: Preheat the oven to 400 degrees F. Cut the potatoes crosswise into 1/8-inch thick slices and place them in a large bowl. Heat the oil in a 10-inch nonstick ovenproof skillet over high heat. When the oil is hot, add the rosemary and olives. Cook for 10 seconds. Immediately remove the skillet from the heat and pour the mixture over the potatoes. Add the salt and pepper. Gently stir with a spoon to evenly coat the potatoes. In the same 10-inch nonstick skillet, starting in the center of the skillet, arrange about 1/3 of the potatoes slices in a single layer so they form concentric circles that slightly overlap. Pick out about half the olives and sprinkle them and half of the lemon zest over the first layer of potatoes. Create a second layer of overlapping potato slices. Sprinkle the remaining olives and lemon zest over the second layer. Then create a third layer of potatoes. Finally, pour the oil from the bowl over the potatoes. Put the pan over high heat and cook until the oil sizzles and bubbles, about 1 minute. Place the pan in the oven and bake for 20 minutes, use a spatula to press down the top layer of potato slices. Continue to bake until the tip of a knife slides easily through the potatoes, about 20 minutes more. Remove the pan from the oven and pour off the excess oil. Allow the tart to sit at room temperature for at least 10 minutes. Run a spatula along the outer edge of the tart to release any potatoes stuck to the side of the skillet. Place a dinner plate larger than the skillet on top of the skillet, with the serving side facing down. Invert the skillet and plate to transfer the tart to the plate. Cut the tart into wedges. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 62598,"Broccoli, White Bean and Farfalle Salad 1 teaspoon Dijon mustard 1 clove garlic, finely chopped Juice of a lemon 1 teaspoon lemon zest 1/4 cup olive oil Fresh cracked black pepper 2 cups broccoli florets, blanched and refreshed 1 red bell pepper, seeded and chopped 1 pound farfalle or bow ties, cooked, drained and cooled 1 can northern white beans, drained and rinsed Instructions: In a large bowl stir together the Dijon mustard, garlic, lemon juice and zest. Whisk in olive oil and cracked black pepper. Add broccoli, red bell pepper and pasta and toss to coat. Carefully stir in beans and thoroughly combine. Refrigerate for 30 minutes and serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62599,"Corn Chowder 4 slices bacon, sliced to 1/4-inch pieces 1 tablespoon butter
3 cloves garlic, roughly chopped
2 stalks celery, medium dice
1 medium carrot, medium dice
1 onion, medium dice
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
4 cups homemade or low-sodium chicken stock 4 ears corn, kernels removed or 12 ounces frozen corn kernels 1 medium baseball-size red potato, medium dice
1 teaspoon chopped fresh thyme 2 cups whole milk
Instructions: Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes. Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 62600,"Grilled Chicken Lettuce Wraps with Sesame Miso Sauce 1 head Boston lettuce, leaves washed and dried 1/4 cup water 1 tablespoon soy sauce 1 tablespoon dark brown sugar 1 tablespoon mirin 1 clove garlic, grated 4 to 6 boneless skin-on chicken thighs (about 1 pound) 1 large seedless cucumber, sliced very thin (1/16-inch) 1 teaspoon salt 2 tablespoons miso 2 tablespoons toasted sesame seeds, ground 1 tablespoon yuzu or lemon juice 1 tablespoon water Instructions: Combine the water, soy sauce, brown sugar, mirin and garlic to a 1 gallon freezer bag and shake to mix well. Add the chicken, then seal the bag, pressing out as much air as you can. Let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator.
While the chicken marinates, put the cucumbers in a bowl and sprinkle with the salt. Toss to coat evenly and let it stand for 30 minutes. When the cucumbers have started turning translucent, grab use your hands to squeeze out as much water as possible. The more water you squeeze out, the crunchier the pickles will be.
To make the sauce, add the miso, ground sesame seeds, yuzu juice, and water to a bowl and whisk to combine.
Remove the chicken from the marinade and discard the marinade. Get a charcoal grill going and grill the chicken, skin side down, until the skin is golden brown and crisp. If the chicken starts burning, move it over to the cooler side of the grill. Flip the chicken over and continue grilling until the chicken is cooked through (165 degrees F on an instant-read thermometer). Transfer the chicken to a cutting board and chop it into chunks.
To make the lettuce wraps, have each person grab a leaf of lettuce and add a spoonful of grilled chicken. Top with some pickled cucumbers and drizzle with a little sesame miso sauce. Wrap and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62601,"Nonpareil Flowers Melted dark chocolate or brown piping gel 1 frosted cupcake (about 2 tablespoons frosting works best) 6 small black and white nonpareils 1 green chewy fish-shaped candy or domed green jelly candy Instructions: Pipe 3 thin lines of chocolate across the cupcake with stem ends touching. Arrange the nonpareils on the stems. Cut the fish into 2 leaves, and arrange at the base of the stems. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 62602,"Pita Pizzas with Veggies 1/2 cup canned tomato puree 1 carrot, grated 1 small zucchini, grated 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano, plus more for sprinkling Kosher salt and freshly ground pepper 4 whole-wheat pitas 1 1/2 cups grated part-skim mozzarella cheese 2 tablespoons grated Parmesan cheese 4 baby bell peppers, thinly sliced into rings Instructions: Preheat the oven to 425? F. Line a baking sheet with parchment paper. Stir together the tomato puree, half each of the grated carrot and zucchini, 1 tablespoon olive oil, the oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Lay out the pitas on the baking sheet and brush with the remaining 1 tablespoon olive oil. Spread the tomato-vegetable sauce almost to the edges of the pitas. Sprinkle with the mozzarella and Parmesan. Top with the baby bell peppers and remaining carrot and zucchini. Sprinkle lightly with more oregano. Bake until the edges of the pitas are browned and crisp and the cheese is bubbling, about 15 minutes. Transfer the pitas to a cutting board and cut into wedges. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 62603,"Sweet Crepes 1/2 cup all-purpose flour 1/4 cup sugar Pinch salt 2 eggs 2/3 cup milk 1 tablespoons unsalted butter, melted Clarified butter or vegetable oil, for greasing skillet Instructions: In a bowl whisk together flour, sugar, salt, eggs, milk and butter until smooth. Let batter sit 30 minutes before using. Heat a 7-inch skillet, preferably nonstick, over medium-high heat and brush with clarified butter or oil. Swirl 3 tablespoons of batter over bottom of pan, tilting to spread evenly. Cook until center is set and edges are lightly browned, 1 to 2 minutes. Use a thin spatula to turn crepe and brown second side 30 seconds. Slide crepe out onto a plate. Repeat with remaining batter, stacking crepes as you finish them. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62604,"Lentils with Garlic, Onion, and Tomato 1 cup mung dal (split mung beans, yellow in color) or 2 1/2 cups cooked mung dal 4 cups water 1/2 teaspoon turmeric 1 bay leaf 1 inch cinamon stick 1/2 teaspoon salt 1 tablespoon vegetable oil 2-3 cloves garlic, finely chopped 1 medium-sized onion, finely chopped 2 medium-sized tomatoes, chopped Instructions: You will need a medium-sized saucepan, and a large deep skillet or saucepan. To cook split mung beans, rinse off with cold water and then place in a saucepan with four cups of water, turmeric, bay leaf, and cinnamon. Bring to a boil, then simmer until tender, approximately 20 to 25 minutes. Stir in salt. Serve hot, with a stack of chapatis. To make Dal Fry: In another large skillet or saucepan, heat the oil over high heat. Toss in the garlic and onion and cook for 2 minutes. Add the chopped tomatoes and cook for one minute longer, stirring the entire time. Now pour in the cooked mung dal and stir (watch out for spattering as the dal first hits the oil). Cook the dal for 2 to 3 minutes, or if the dal was cold or at room temperature, cook until hot. Serve immediately in individual bowls or in one large bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62605,"cl Lime Popcorn 3 tablespoons sunflower oil 1/2 teaspoon salt
1/2 cup popcorn kernels
2 tablespoons cl lime powder, such as Tajin
1/3 cup cl Lime Pumpkin Seeds, recipe follows 1 cup raw pumpkin seeds 1 tablespoon cl lime powder, such as Tajin
1 tablespoon olive oil
Instructions: Heat the oil and salt in a 4-quart pan (with lid) on medium-high heat. Add the popcorn, cover and reduce the heat when it starts to pop. Shake occasionally during popping, and remove from the heat when almost all of the kernels are popped. Season with the cl lime powder, stir in the cl Lime Pumpkin Seeds and serve. Toss the pumpkin seeds with the cl lime powder and olive oil, making sure every single seed is coated. Heat a small saute pan on medium-high heat. Toast the pumpkin seeds until crispy, making sure not to burn them, about 3 minutes. Cool and serve. Yield: 1 cup ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 62606,"Daisy's Mojo Ribs 1 cup extra-virgin or virgin olive oil 10 large cloves fresh garlic, room temperature, peeled, chopped, and sliced 1/4 cup yellow onion, peeled, very finely minced 1/3 cup fresh squeezed orange juice, preferable bitter orange 1 cup fresh squeezed lime juice 2/3 cup water 1/4 cup finely chopped fresh parsley leaves 1/2 teaspoon dried oregano 3/4 teaspoon garlic powder 2 teaspoons ground cumin 3 country-style ribs, boneless 1 teaspoon salt 1 teaspoon ground black pepper Instructions: In skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated, add the garlic and onion, cook until pale golden brown; 2 to 3 minutes only, stirring constantly. Stir in the citrus juices, 2/3 cup water, 2 tablespoons of olive oil and all dry ingredients. Bring sauce mixture to a rolling boil. Remove from heat and let cool to room temperature. Preheat oven to 325 degrees F. Season the ribs with salt and pepper. Add enough oil to a hot large skillet to just cover. Add ribs and sear, about 3 minutes each side. Remove to a large shallow roasting pan. Add Mojo sauce over the country style ribs and turn to cover. Seal tightly with foil and roast for 3 hours. Marinate each hour with Mojo sauce. Take foil off for the last 30 minutes of cooking, or until tender. ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 62607,"Chicken Milanese 2 boneless, skinless chicken breasts 1/4 cup whole milk
3 large eggs
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper 1 cup seasoned breadcrumbs
2 tablespoons butter
2 tablespoons olive oil
Arugula, for serving Balsamic vinegar, for drizzling 1/2 cup fresh Parmesan shavings 1 lemon, cut into wedges
Instructions: Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better. In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec. Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken. To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62608,"Grilled Fish Collars 8 fish collars Salt and pepper Chimichurri Sauce, recipe follows Tortillas, for serving 4 limes, cut into wedges 1 1/4 cups olive oil 1 cup minced fresh cilantro 1/2 cup minced fresh parsley 1/2 cup minced fresh thyme 1/2 cup red wine vinegar 1/4 cup minced fresh oregano 2 tablespoons minced garlic 2 tablespoons minced shallot 1 tablespoon dried red pepper Salt and pepper Instructions: Prepare a grill for cooking and preheat the oven to 350 degrees F. Sprinkle the fish collars with salt and pepper, then grill for 4 to 6 minutes on each side. Remove to a baking sheet, then cover with the Chimichurri Sauce (don\u2019t be stingy, the more sauce, the more flavor). Bake until the meat reaches an internal temperature of 140 degrees F, 10 to 15 minutes. Let rest for 4 to 6 minutes. Serve with tortillas and lime wedges. Whisk together the olive oil, cilantro, parsley, thyme, vinegar, oregano, garlic, shallot, dried red pepper and salt and pepper in a bowl. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Albari?o]" 62609,"Plums in Red Wine 1 quart plums 2 to 3 tablespoons sugar 1 cup light red wine (Beaujolais is ideal) Instructions: Halve, pit and quarter the plums. Sprinkle with the sugar, add the red wine to almost cover the plums. Macerate 1 hour. ",[Beaujolais] 62610,"Pumpkin Bread Pudding with Rum Sauce 1 quart 40-percent whipping cream 2 cups canned pumpkin 2 cups granulated sugar 2 cups brown sugar 4 ounces pumpkin pie spice 2 ounces vanilla extract 1 dozen eggs 1 vanilla bean, seeds scraped 1 loaf French bread, torn in pieces 4 tablespoons cornstarch 1 quart 40-percent whipping cream 2 cups granulated sugar 1 stick butter 1 cup dark rum Instructions: Preheat the oven to 350 degrees F. For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm. For the rum sauce: Blend the cornstarch with the water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding. ","[Chardonnay, Riesling, Port, Sherry]" 62611,"Chicken, Poblano and Corn Tortilla Soup 1 large onion, chopped 4 scallions, thinly sliced (white and green parts separated) 2 poblano cl peppers, chopped 1 1/4 cups frozen fire-roasted corn, thawed 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 6 corn tortillas, torn 1 teaspoon ground coriander 6 cups low-sodium chicken broth 1 10-ounce can diced tomatoes with green chiles
1 pound skinless, boneless chicken breasts 1/4 cup light sour cream Instructions: Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat; remove the chicken to a plate. Working in two batches, transfer the soup to a blender and carefully blend until very smooth (the liquid will be very hot). Clean out the pot and return the soup to the pot; season with salt.
Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds. Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 62612,"Baby Shrimp Scampi and Angel Hair Pasta 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 tablespoons butter, cut into small pieces 1 large shallot, finely chopped 1 lemon, zested 1/3 pound baby shrimp, 300 count 1/4 cup dry vermouth or white wine, eyeball it 1/2 cup grape tomatoes 1/3 pound angel hair pasta, cooked to al dente Salt and pepper 2 tablespoons chopped or snipped fresh chives Instructions: Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook. Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, 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 Chimichurri Sauce

Ingredients: ? 1 1/2 pounds flank steak ? 1/4 cup o" 62613,"Queso Fundido with Chorizo 2 poblano cl peppers 1 tablespoon extra-virgin olive oil 8 ounces fresh chorizo, casings removed 1/2 cup chopped scallions 2 tablespoons all-purpose flour 1/2 cup lager 2 cups grated cheddar cheese (about 8 ounces)
Tortilla chips, for serving Instructions: Preheat the broiler. Put the poblanos on a broiler pan and broil, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife and remove the stems and seeds; chop the peppers and set aside. Heat the olive oil in an 8- or 9-inch cast-iron skillet over medium heat; add the chorizo and cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Add the scallions and poblanos and cook until the scallions are wilted, about 2 minutes. Add the flour and cook, stirring to coat, 1 minute. Add the lager and bring to a boil; cook until thickened, about 1 minute. Add the cheese, a handful at a time, stirring until melted before adding more. Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes. Serve with chips. ","[Rioja, Tempranillo, Garnacha, Barbera]" 62614,"Chayote Slaw with Cumin and Lime 1/2 cup mayonnaise 2 tablespoons buttermilk
2 teaspoons kosher salt
1 teaspoon light agave
1 teaspoon ground cumin
Juice and zest of 1/2 lime
Freshly ground black pepper
3 chayote, peeled, cored and julienned
2 carrots, peeled and julienned
1 small red onion, finely sliced
1 red bell pepper, stemmed, seeded and julienned
1/4 cup finely sliced scallions (on the bias) Instructions: In a small bowl, add the mayonnaise, buttermilk, 1 teaspoon of the salt, the agave, cumin, lime juice, zest and 4 to 5 turns pepper. Whisk to combine and set aside. In a medium bowl, add the chayote and the remaining 1 teaspoon salt, then toss to mix and place on a paper-towel-lined baking sheet for 10 minutes. In a large bowl, add the drained chayote, carrots, onions, bell peppers and scallions. Pour the dressing over the vegetables and mix to combine. Serve immediately or cover and refrigerate until ready to use. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 62615,"Steak-and-Potato Salad 1 1/4 pounds small red-skinned potatoes, quartered 1/4 cup extra-virgin olive oil, plus more for brushing Kosher salt and freshly ground pepper 3 tablespoons steak sauce 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard 1 1/2 pounds boneless sirloin steak (about 1 inch thick) 2 romaine lettuce hearts, torn 1 large beefsteak tomato, quartered and sliced 1/4 cup chopped fresh chives, plus more for topping 1/2 cup crumbled blue cheese Instructions: Position racks in the top and bottom of the oven; place a rimmed baking sheet on the bottom rack. Preheat the oven to 450 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread on the hot pan and bake, turning once, until golden and tender, 18 to 20 minutes. Meanwhile, whisk the steak sauce, vinegar, mustard and remaining 2 tablespoons olive oil in a large bowl; set aside. Heat a large ovenproof skillet over high heat. Brush the steak on both sides with olive oil and season with salt and pepper. Add to the skillet and cook until browned, about 2 minutes per side. Brush the top of the steak with about 1 tablespoon of the vinaigrette. Transfer the skillet to the top oven rack and cook until a thermometer inserted sideways into the steak registers 120 degrees F for medium rare, about 4 minutes. Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain. Whisk 2 tablespoons of the juices from the skillet into the bowl with the vinaigrette. Add the romaine, tomato and chives; season with salt and pepper and toss. Divide the salad among plates and top with the potatoes, steak, blue cheese and more chives. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 62616,"Tuscan-Style Grilled Tuna Steaks 4 fresh tuna steaks, 8 ounces each, 1-inch thick 1 lemon, zested 3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem Handful flat leaf parsley 3 cloves garlic, crushed Coarse salt and black pepper or grill seasoning Extra-virgin olive oil, for cooking Stuffed Portobellos, recipe follows Serving suggestions: Mixed green salad dressed with oil and vinegar 2 tablespoons balsamic vinegar 1 large lemon, juiced 2 teaspoons Worcestershire sauce 2 tablespoons extra-virgin olive oil, plus more, for drizzling 4 medium to large portobello mushroom caps Coarse salt and black pepper, or grill seasoning spice blend 3 large, firm plum tomatoes, seeded and diced 2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons 1/2 pound fresh smoked mozzarella, thinly sliced Serving suggestions: Garlic toasts or grilled crusty bread Instructions: Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal. Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or \high\ setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 62617,"Lobster Boil Party 1 pound seafood boil seasoning, such as Old Bay 2 cups plus 3 tablespoons kosher salt
4 pounds new red potatoes
2 pounds kielbasa 4 ears fresh corn on the cob, peeled
Four 1 1/2-pound live lobsters
1 pound unsalted butter, melted
2 tablespoons Cajun seasoning
Instructions: Fill a large pot with 3 gallons cold water. Add seafood seasoning and 2 cups salt. Add potatoes, cover and bring pot up to a boil. Meanwhile, cut kielbasa and corn cobs into 1-inch cross sections. Once pot comes to a boil, plunge lobsters into the boiling water. Cook, 3 minutes, then add kielbasa and corn and cook until the potatoes are cooked through, the lobster is bright red and claws reach 155 degrees F and the corn and kielbasa are steamy and tender, another 5 minutes. Remove all ingredients to a large mixing bowl. Add the butter, Cajun seasoning and the remaining 3 tablespoons salt. Toss in the bowl several times, and wow your guests by pouring the feast out on your table over newspaper or a washable tablecloth. Serve with wooden mallets and nutcrackers to open the claws and knuckles of the lobster. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62618,"Cheese-Crusted Fajita Veggie Quesadillas 2 tablespoons extra-virgin olive oil 1 orange bell pepper, stemmed, seeded and sliced
1 red bell pepper, stemmed, seeded and sliced
1 yellow bell pepper, stemmed, seeded and sliced
1 medium white onion, sliced
1 zucchini, outer green parts only, cut into 3-by-1/4-inch sticks
3/4 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper 1 large clove garlic, grated
1 tablespoon chopped fresh oregano leaves
Nonstick cooking spray, for the pan
Eight to ten 5- to 6-inch white corn tortillas
One 8-ounce bag shredded Monterey Jack and Cheddar mix
Lime wedges, for serving
Sour cream and salsa verde or roja, for dipping (optional)
Instructions: Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat. Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62619,"Monte Cristo Breakfast Sandwich 3 large eggs 3/4 cup whole milk
1 teaspoon vanilla extract 4 slices (at least 1/2-inch-thick) white or egg bread
2 tablespoons unsalted butter
3 tablespoons unsalted butter 5 large eggs, lightly beaten
Kosher salt
4 thin slices Swiss cheese
8 thin slices Black Forest ham
4 thin slices cooked turkey breast
Maple syrup, for serving
Instructions: Make the French toast: Whisk together the eggs, milk and vanilla in a medium bowl until smooth. Place the bread slices in the bowl of egg mixture and coat both sides. Heat 2 skillets (each large enough to hold 2 slices of bread) over medium heat. Add half of the butter to each. When the butter begins to foam and brown slightly on the edges, arrange 2 slices of bread in each skillet. Cook until the undersides have browned, 3 to 5 minutes. Turn the slices over and cook for an additional 3 to 5 minutes, reducing the heat to medium-low if the bread is browning too quickly. Transfer the French toast to a plate and let cool slightly. Wipe out the skillets. Preheat the oven to 350 degrees F. Cook the sandwiches: Return the skillets to medium heat and add about 1 tablespoon butter to each. Allow the butter to melt and froth, swirling to coat the bottoms of the skillets. Divide the eggs between the skillets and spread evenly on the bottoms. Arrange two slices of the French toast, slightly apart, in each skillet. Cook, shaking the skillets a little bit so the eggs don't stick, until the eggs on the bottom of the skillet sear and firm up, 1 to 2 minutes. Finish: Divide and spread the remaining butter on the tops of the 4 slices of French toast. Slide a spatula underneath the eggs and flip everything over so the buttered French toast slices are now on the bottoms of the skillets. Season with salt. Layer on top of one piece of French toast per skillet with the cheese, ham and turkey. Slide the spatula under one slice of the French toast and fold it over the other so it looks like a sandwich! Repeat with the second skillet. Transfer the skillets to the oven until the cheese melts and the centers get hot, about 3 minutes. Transfer the sandwiches to a cutting board and cut each in half. Serve two halves on each plate with maple syrup for drizzling and dunking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62620,"Guacamole 6 tomatillos, husks removed and blanched 2 cloves garlic 1 to 2 serrano chiles, seeded and minced, or any other medium to hot pepper 2 ripe avocados, peeled and sliced 2 tablespoons chopped fresh cilantro leaves 1 onion, minced 1 lime, juiced Instructions: In a large mortar and pestle, grind together the tomatillos, garlic, and seranno chiles until almost paste-like. Alternatively, mash together in a medium-sized bowl. Add sliced avocados and mash, leaving some lumps for a chunkier texture. Add cilantro and onion and combine. Finish by adding lime juice, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 62621,"Slow Cooker Jerk Pulled Pork Sandwiches One 2-pound boneless pork shoulder Kosher salt and freshly ground black pepper 3/4 cup Food Network Kitchen? Inspirations Jamaican Style Jerk Cooking Sauce 1/4 cup apple cider vinegar 1/2 onion, roughly chopped 4 cloves garlic, smashed 8 potato hamburger rolls or potato slider rolls 1/2 cup mango chutney, for serving 2 cups prepared coleslaw, for serving
8 ounces sweet potato chips, for serving Instructions: Sprinkle the pork all over with salt and pepper. Transfer to a 6- to 8-quart slow cooker insert. Add the Jamaican Style Jerk Cooking sauce, vinegar, onions and garlic. Cover and cook on low for 8 hours. Remove the pork from the slow cooker and strain the cooking liquid into a small saucepan. Bring the cooking liquid to a boil and then lower to a simmer and cook until reduced by about half. Meanwhile, shred the pork with a fork. Add the reduced cooking liquid to the shredded pork and season with salt and pepper.
Serve the pulled pork on potato rolls with coleslaw, mango chutney and sweet potato chips on the side.
","[Riesling, Zinfandel, Merlot, Cabernet Sauvignon]" 62622,"The Monsoon Crushed ice 4 ounces unsweetened ice tea 4 ounces tangerine vodka (recommended: Grey Goose) 4 ounces sugar cane juice 1/2 key lime, juiced Mint leaves 1/3 cup brown sugar, for rimming glass Instructions: In a large glass pitcher, combine some crushed ice, unsweetened tea, vodka, sugar cane juice, lime juice and a few mint leaves.
Put the brown sugar in a shallow bowl or plate. Dip the rims of 4 glasses into a shallow bowl of water, then press them into the brown sugar.
Pour the drink into the glasses and serve. ","[Vodka, Gin, Rum, Tequila]" 62623,"Roasted Eggplant and Garlic Soup 1 cup roasted garlic 1/2 cup chopped assorted mild herbs, such as basil, oregano, parsley, etc. Drizzle of olive oil Salt and pepper 2 large eggplant 1 tablespoon olive oil 1 cup minced onions 1 tablespoon minced garlic 1 1/2 quarts of vegetable or chicken stock 1 cup heavy cream Cayenne pepper to taste Instructions: Preheat oven to 400 degrees. In a mixing bowl, combine the garlic, herbs and drizzle of olive oil together. Season with salt and pepper. Mix thoroughly. Split the eggplant in half, lengthwise and smear the garlic mixture over the top of each eggplant half. Place the eggplant on a baking sheet and place in the oven. Roast the eggplant for 30 minutes or until the eggplant is tender. Remove from the oven and cool. Using a spoon, remove the flesh of the eggplant and discard the skin. Heat the oil in a 2 quart saucepan. When the oil is hot, add the onions. Saute for 2 minutes. Add the roasted eggplant and garlic and continue to saute for 2 minutes. Stir in the stock and bring the liquid to a boil. Reduce to a simmer and cook for 10 minutes. Using a hand-held blender, puree the soup until smooth. Stir in the cream and continue to simmer for 3 minutes. Season the soup with the salt and the cayenne. ","[Barolo, Chianti, Tempranillo, Garnacha]" 62624,"Spicy Balsamic Basil Orange Marmalade 2 1/2 pounds organic Seville or blood oranges, skin scored, peeled, pith scraped from peel, julienned 2 1/2 pounds oranges, segments and pulp only 10 cups organic orange juice 2 1/2 cups good quality Italian balsamic vinegar 1 cup chopped basil leaves 1 habanero cl, split 1 tablespoon salt 8 cups sugar Instructions:

1. Combine all the ingredients in a large stock pot and bring to a simmer. Lower heat and simmer for 1 hour, or until a thick gel consistency is reached. Turn off the heat and allow to cool completely.
2. Remove half of the marmalade and pulse it in a blender or food processor, but do not puree. Add the mixture back into the pot and combine. Store in an airtight container. ","[Barolo, Chianti, Tempranillo, Garnacha]" 62625,"Shrimp Toasts 4 cups vegetable oil, for deep-frying 1 pound large shrimp, peeled and deveined 1 teaspoon finely-minced ginger 1 scallion, finely minced 1 tablespoon Shao Hsing (Chinese rice wine) 1 1/2 tablespoons lard 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon MSG 1/4 teaspoon ground black pepper 10 to 12 slices white bread, crusts removed (such as Wonder) 1 egg, beaten, for sealing About 1 cup sesame seeds, for dipping Coarse salt Instructions: In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9 ingredients; puree until a slightly chunky paste is formed. Using a rolling pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge with a little beaten egg to seal and let dry while you make more cylinders. When all shrimp paste is used, cut each cylinder in thirds into small logs. Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain on paper towels; keep warm while you fry remaining batches. Sprinkle with coarse salt and serve immediately. ","[Chenin Blanc, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 62626,"Roast Pork Tenderloin with Charred Chimichurri 2 pork tenderloins, cleaned of any silver skin or sinew 1/2 cup olive oil, plus more for brushing on pork Kosher salt and freshly cracked black pepper 2 bunches scallions 1/4 to 1/2 cup sherry vinegar 2 tablespoons finely minced chives 2 tablespoons finely minced fresh parsley 2 tablespoons finely minced shallots 1 teaspoon finely minced garlic 1/4 cup whole-grain mustard Instructions: Preheat a grill or grill pan to medium-high heat. Preheat the oven to 450 degrees F. Brush the pork tenderloins with a little olive oil and sprinkle with salt and pepper. Grill until well-marked on all sides, about 8 minutes total. Meanwhile, lightly dress the scallions with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred and wilted, flipping as needed. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic. Set aside. Transfer the pork to a baking sheet and brush with the mustard. Roast until the internal temperature reaches 140 degrees F for medium (to carry over to 145 degrees F), about 20 minutes. Allow the pork to rest for 10 minutes before slicing. Serve the chimichurri on the side or on top of the sliced pork ","[Malbec, Tempranillo, Garnacha, Barbera]" 62627,"Pinot Noir, Chanterelle, and Fresh Truffle Sauce 1 shallot, finely minced 1 clove garlic, finely minced 8 ounces chanterelle mushrooms 4 ounces Pinot Noir 8 ounces demi-glace Salt and pepper, to taste 1/2-ounce fresh black truffle Instructions: Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency, add truffle and correct the seasoning with salt and pepper. ","[Pinot Noir, Barolo, Nebbiolo, Syrah]" 62628,"Tequila Citrus Chicken 1 cup gold tequila 1 1/2 cups freshly squeezed lime juice (8 limes) 1 cup freshly squeezed orange juice (4 oranges) 1/2 cup freshly squeezed lemon juice (2 lemons) 2 tablespoons chili powder 2 tablespoons seeded and minced jalapeno pepper (2 peppers) 2 tablespoons minced garlic (6 cloves) 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 3 whole (12 split) boneless chicken breasts, skin on Olive oil, for brushing the grill Instructions: Combine the tequila, lime juice, orange juice, lemon juice, chili powder, jalape?o pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly with aluminum foil and allow to rest for 5 minutes. Serve hot or at room temperature. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Ros]" 62629,"Grilled Ham and Beerbit Horseshoe 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 cup whole milk 1/2 bottle lager (about 3/4 cup) 1 teaspoon Sriracha 1 cup shredded Monterey jack Kosher salt and freshly ground black pepper 8 cups peanut oil 2 russet potatoes (about 1 1/2 pounds) Garlic salt 4 slices Texas toast, buttered and griddled until golden 4 thick slices Virginia-style ham steaks (about 1 pound), grilled or your favorite ham 4 teaspoons chopped fresh parsley Instructions: For the beerbit sauce: Melt the butter in a medium saucepot over medium heat. Add the flour and whisk until blond, about 5 minutes. Add in the milk and beer and whisk. Simmer until thick, about 10 minutes. Then add the Sriracha and jack cheese. Remove from the heat and stir until the cheese has melted. Adjust seasoning with salt and pepper. For the shoestring potatoes: Preheat the oil to 350 degrees F. Using a mandoline set with the julienne attachment, carefully run the potatoes through, creating thin matchsticks. Place the potatoes into a colander and rinse with water to wash off the excess starch. Then place onto a baking sheet lined with a dish towel and pat as dry as you possibly can. Carefully place a handful of fries into the hot oil and fry them until crispy, about 2 minutes. Keep the potatoes moving and don't walk away, these small shoestrings go fast! Drain on a paper-towel-lined baking sheet and sprinkle with garlic salt as soon as they come out of the fryer. For the sandwich build: On the griddled Texas toast, place the ham, then a pile of shoestrings, then ladle the rarebit sauce over the entire thing. Garnish with chopped parsley. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 62630,"Grilled Fruit with Honey and Ricotta Canola oil 2 plums, halved and pitted 2 peaches, halved and pitted Low-fat ricotta cheese Honey, for drizzling Instructions: Heat a grill pan over high heat. Spray pan lightly with canola oil. Grill fruit, cut side down, until marked and softened, about 3 to 5 minutes. Serve with a dollop of ricotta cheese and drizzle with honey. ","[Prosecco, Moscato, Vinho Verde, Cava]" 62631,"Ahi Tuna with Napa Cabbage Salad 2 tablespoons lime juice 1 1/2 tablespoons fish sauce 1 teaspoon sugar 1 teaspoon dark sesame oil Coarse salt and cracked black pepper 1 medium Napa cabbage 1 bag shredded carrots 1/2 cup basil leaves, torn into quarters 1/2 cup mint leaves, torn 1/2 cup cilantro leaves, roughly chopped 4 tablespoons black and white sesame seeds 1 pound ahi tuna steaks 2 teaspoons extra-virgin olive oil Instructions: In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside. Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick. Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62632,"Jicama Black Bean Salad 1 cup matchstick-cut jicama One 15-ounce can black beans, drained
1/4 cup diced red bell pepper 2 tablespoons chopped fresh cilantro Zest and juice of 1 lime 1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup baby kale, for serving Instructions: Combine the jicama, black beans, bell pepper, cilantro, lime zest and juice, olive oil and salt and pepper in a large bowl. Cover and refrigerate until ready to serve. To serve, line a platter or individual salad plates with the baby kale and spoon the black bean salad on top.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 62633,"Round 2 Recipe - Chili Tostada 1/2 cup canola oil 4 6-inch corn tortillas Reserved 1 cup chili from Cincinnati Chili 1/2 cup shredded Cheddar One 15-ounce can red beans, rinsed and drained 1/2 cup cooked onions and green peppers 1 cup shredded lettuce
2 plum tomatoes, chopped 4 tablespoons sour cream Instructions: In a medium skillet over medium-high heat, add the canola oil. When it is hot, fry the tortillas one at a time until they are lightly browned and crispy, about 2 minutes per side. Drain on brown paper.
In a medium pot, heat the reserved chili.
To serve, put a tortilla on a plate. Top with a quarter each of the chili, cheese, beans, onions and peppers, lettuce, tomatoes and sour cream. Repeat with the remaining ingredients. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 62634,"Savory Chicken Hash 4 Yukon potatoes, peeled and diced 2 tablespoons butter 1 medium onion, finely chopped 1 red bell pepper, diced 1 yellow bell pepper, diced 1 tablespoon minced garlic 1/2 teaspoon cayenne 1 tablespoon salt 1 tablespoon coarsely ground black pepper 1 tablespoon smoked paprika 1 teaspoon chopped fresh oregano leaves 1 (3-pound) store-bought rotisserie chicken, meat removed and diced 1/4 cup chicken stock 2 tablespoons chopped fresh parsley leaves 1/2 lemon, juiced Instructions: Preheat oven to 325 degrees F. Bring a large pot or water to a boil over medium heat. Add the potatoes and cook until tender, about 12 to 14 minutes. Drain and set aside. In a large oven-proof skillet over medium-high heat, add the butter. Add the onions, bell peppers and garlic and saute for a few minutes. Add the cayenne, salt, pepper, smoked paprika and oregano. Stir in the chicken and cook for 4 to 5 minutes until chicken is warmed through. Season with more salt and pepper, if needed. Stir in the chicken stock to add some moisture, along with the parsley and lemon juice. Allow to simmer for a few minutes. Add the cooked potatoes and put into the oven until the potatoes are crunchy, about 10 minutes. Remove from the oven and transfer to a serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 62635,"Graham Cracker and Mexican Chocolate Ice Cream Sandwich 6 ounces Mexican chocolate, chopped 3/4 cup (6 ounces) heavy cream 6 whole graham crackers 1 cup candied walnuts, roughly chopped
1 pint dulce de leche ice cream
Instructions: For the Mexican chocolate ganache: Put the chocolate in a heatproof bowl. Bring the cream just to a boil in a small pan. Pour immediately over the chocolate and let sit for a minute or 2. Whisk until the chocolate is melted and the ganache is completely smooth. Set aside to cool. For the ice cream sandwiches: Break the graham crackers in half. Put the candied walnuts on a small plate. Turn the pint of ice cream on its side and use a serrated knife to slice through the carton, creating 6 ice cream discs. Spread some of the Mexican chocolate ganache on each graham cracker half. Add an ice cream disc (remove the carton) to 6 of the graham cracker halves and top with the remaining graham crackers. Roll the edges in the candied walnuts. Serve immediately. ","[Mexican wines such as Tequila, Tempranillo, Malbec, and Zinfandel]" 62636,"Breakfast Casserole 8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled 2 scallions, sliced 6 large eggs and 6 large egg whites
1 3/4 cups 1-percent milk Kosher salt and freshly ground black pepper One 9-ounce package frozen chopped spinach, thawed and drained of excess liquid
3/4 cup shredded Cheddar 1/2 cup grated Parmesan 1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups) Cooking spray Instructions: Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, until browned and cooked through, about 10 minutes. Remove from heat and let cool slightly. Whisk the eggs, egg whites, milk and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread and toss to distribute the ingredients evenly. Spray a 3-quart casserole dish with cooking spray. Spread the egg mixture evenly in the dish. Cover and refrigerate for at least 6 hours or preferably overnight. Preheat the oven to 350 degrees F. Bake the casserole, uncovered, until set and lightly browned on top, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62637,"Chuckwagon Beef Stew 4 pounds lean beef, cubed 4 tablespoons oil 2 cloves garlic, chopped 4 cups hot water 2 large cans tomatoes 2 thin slices lemon 4 medium onions, sliced 2 tablespoons salt 1/2 teaspoon pepper 6 tablespoons sugar 12 medium carrots, peeled and cut into 1-inch pieces 9 to 10 medium potatoes, quartered Dash cloves 1/2 teaspoon dried basil leaves 2 cans English peas Instructions: In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 62638,"Dark Chocolate Brownies 8 ounces bittersweet chocolate, coarsely chopped 2 tablespoons unsalted butter 1 cup whole grain pastry flour* 1/4 cup unsweetened natural cocoa powder 1/4 teaspoon salt 1/4 teaspoon baking soda 4 large eggs 1 cup packed light brown sugar 1/2 cup plain low-fat yogurt 1/4 cup canola oil 2 teaspoons vanilla extract 3/4 cup chopped walnuts (optional) Instructions: Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray. Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally. In a medium bowl, whisk together the flour, cocoa, salt, and baking soda. In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened. Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 62639,"Stuffed Standing Rib Roast 1 ounce dried porcini mushrooms 10 tablespoons unsalted butter
1 pound cremini mushrooms, finely chopped
2 large shallots, finely chopped
1 teaspoon thyme leaves, chopped
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
1 pound baby spinach
6 ounces brioche, cut into 1/2-inch cubes
One 4-rib standing rib roast (about 10 pounds)
2 tablespoons black truffle butter, optional
Instructions: Put the porcini mushrooms in a heatproof bowl and cover with boiling water. Let sit until softened, about 20 minutes. Remove the mushrooms with a slotted spoon so any grit stays at the bottom of the bowl; finely chop the mushrooms. Melt 4 tablespoons of the butter in a large skillet over medium-high heat; add the cremini and porcini mushrooms. Cook, stirring occasionally, until all the water cooks off and the mushrooms start to brown around the edges, about 10 minutes. Stir in the shallots, thyme, 1/2 teaspoon salt and several grinds of pepper and cook until the shallots soften and the mushrooms turn golden brown, about 5 minutes. Transfer to a baking sheet and spread in a thin layer to cool to room temperature.
Meanwhile, melt 2 more tablespoons of the butter in the same skillet over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant and softened, about 1 minute. Add the spinach and cook, stirring often, until cooked through, about 4 minutes. Season with 1/2 teaspoon salt and stir to combine. Transfer the spinach to a colander set in a bowl to drain any excess moisture. Let cool to room temperature.
While the spinach cools, melt the remaining 4 tablespoons butter in the skillet over medium-high heat. Add the brioche cubes and cook, stirring frequently, until golden brown and crispy, about 10 minutes. Remove from the heat and let cool to room temperature.
Preheat the oven to 450 degrees F.
With a sharp boning knife, cut the meat and fat away from the rib bones about 1 1/2 inches down from the top, scraping the bones as clean as you can. Trim any excess fat so there's no more than 1/4-inch covering the meat. (You can also ask your butcher to do this for you.)
Put the roast on a large cutting board with the bones upright. Holding a large, sharp knife parallel to the bones and about 1 inch from the back of the bones, cut straight down until you are about 1 inch from the bottom of the roast. Gently pull the meat away from the bone so that the bones are upright and the meat is on the cutting board. Position the knife so it is parallel to the cutting board and, starting where you left off with your last cut, continue to cut into the meat about 1 inch up from the board, slowly unrolling the meat as you cut. You will have a long rectangular piece of meat attached to the bone that is about 1-inch thick.
Once the meat is in an even layer, sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Spread the mushroom mixture in an even layer on the meat. Top with the brioche and then layer on the spinach. Dot with the truffle butter if using. Starting at the boneless end, tightly roll the meat back up and secure tightly with butcher twine (tie it all the way around the roast between each rib). Sprinkle the outside with 1 tablespoon salt and 1 teaspoon pepper.
Place bone-side down on a roasting rack set in a roasting pan and transfer to the oven. Roast for 20 minutes, then turn the heat to 350 degrees F and continue to roast until the meat registers 125 degrees F on an instant-read thermometer for medium-rare, about 2 1/2 hours.
Transfer the roast to a cutting board and let rest for 30 minutes before slicing and serving. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 62640,"Skillet Chicken Tortellini Alfredo 1 1/2 cups heavy cream 4 tablespoons (1/2 stick) unsalted butter 2 pinches freshly grated nutmeg 1 1/2 cups grated Parmesan Kosher salt
18 ounces frozen cheese tortellini 2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 pounds) 1/4 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 425 degrees F. Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan.
Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.
","[Chardonnay, Chianti, Barbera, Tempranillo]" 62641,"Porter's Smoked Dino Beef Ribs 3 cups brown sugar 3 cups paprika
1 cup granulated garlic
1 cup granulated onion
1 cup kosher salt
1/2 cup chipotle powder
2 cups black pepper
One 3-bone section beef plate ribs (about 6 pounds) 2 ounces Worcestershire sauce
Instructions: For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl. For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 62642,"World's Tallest Omelet 3 ounces cooked thinly sliced steak (London broil or sirloin) 2 ounces cooked fresh spinach 3 ounces shredded Cheddar 5 eggs 2 tablespoons club soda 1/8 teaspoon baking powder 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 tablespoon unsalted butter Instructions: Preheat the broiler to high. Warm up the steak and spinach in a saute pan or in the microwave. Place all ingredients, except butter, leftovers and cheese in a blender and process on high speed for about 10 seconds to incorporate air into the mix; the club soda and baking powder will help the omelet to rise. (You may also use a hand-held blender with a deep cup). Melt the butter in a large non-stick pan over medium-high heat. Pour in the egg mixture, and using a rubber spatula, slowly push the cooked egg from 1 side of the bottom of the pan to the other to allow new raw egg to reach the bottom of the pan and cook (this creates height and keeps the bottom from burning). When the omelet is cooked on the bottom and the top is still runny, you can either flip the omelet in the pan to finish, or to make the \Tallest\ omelet possible, place the pan just below the broiler with the oven door open and the handle sticking out (it could melt otherwise) for about 30 seconds until the omelet rises and lightly browns. Remove from heat, add warmed leftover filling and the cheese, and fold in half. To serve, slice into pieces. If desired, save a little filling and cheese to put on top after folding. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62643,"Caramel Apple Crisp Crisco? Original No-Stick Cooking Spray 1 pkg. Pillsbury? Moist Supreme?Classic Yellow Premium Cake Mix 2/3 cup quick rolled oats 2/3 cup chopped pecans 2 tsps. ground cinnamon 1/3 cup butter, melted 6 cups baking apples, peeled, cored and sliced 1/4 cup Smucker's? Hot Caramel Flavored Topping Instructions: HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. COMBINE cake mix, oats, pecans, cinnamon and butter in large bowl until crumbly. Mix in apples. Spread evenly into prepared pan. BAKE 45 to 50 minutes or until top is light golden brown. Heat caramel topping in a microwave-safe bowl on HIGH 10 seconds. Drizzle over baked crisp. Serve warm with vanilla ice cream. ","[Chardonnay, Riesling, Merlot, Zinfandel]" 62644,"Mini-Wedding Cakes 2 1/2 cups sugar 16 ounces marzipan 20 ounces (5 sticks) unsalted butter, slightly softened 2 teaspoons vanilla extract 12 eggs 2 1/2 cups flour 3 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground ginger Confectioners' sugar for rolling fondant Butter cream, recipe follows 2 pounds fondant
Red, blue and yellow food coloring Royal icing, recipe follows 7 cups sugar 2 cups water 24 egg yolks 4 pounds (16 sticks) unsalted butter, softened 2 cups powdered sugar 3 to 4 tablespoons egg whites* Instructions: Heat oven to 350 degrees F. Butter and flour an 9 by 2-inch round pan and a 9 by 9 by 2-inch square pan. Combine the sugar and marzipan in a food processor. Pulse until combined into fine crumbs. Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the sugar-marzipan mixture and mix. Add the vanilla and mix. Add the eggs two at a time, mixing after each one. Sift the flour, baking powder, salt, and ginger together. Working in batches, add the dry ingredients to the marzipan mixture, mixing after each addition just until combined. Bake for 40 to 45 minutes, until a tester inserted into the center comes out dry and clean (a few crumbs are okay) and let cool in the pan. Combine sugar and water and bring to a boil on a medium saucepan. Boil until a candy thermometer registers 240 degrees F. Whip egg yolks until light and fluffy and carefully pour the sugar water mixture into the yolks while the mixer is running at a moderate speed. Continue whipping until cooled. Add softened butter in small batches, stopping after each addition. Remove the 9-inch round cake from the pan, and cut a 5-inch and a 3-inch circle of cake from the 9-inch square pan. Cover them with butter cream and freeze. Dye fondant pastel pink, blue and yellow by kneading food coloring into it. Roll out on a powdered sugared surface and cut 1 circle out of each color to cover 1 layer of the cake, leaving 2 extra inches to hang over sides. Lay the fondant over the cake layers and with your hands, mold the fondant over the cake to fit. Trim the edge and tuck it slightly under the cake. On a large cake platter, stack the layers and run a long skewer down the center. Whip together powdered sugar and 3 to 4 tablespoons of the egg whites so it's pipe-able but not too thin that it runs on the cake. Decorate cake with piped royal icing using a plain small tip, starting at the bottom layer. You can embellish with silver balls, gum paste flowers on top, etc. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62645,"Shoo-Fly Pie 4 cups flour 2 cups brown sugar 1 teaspoon baking soda 3 tablespoons shortening 2 cups molasses 2 beaten eggs 2 cups hot water 1 teaspoon baking soda, dissolved in the hot water Instructions: Mix together to form the crumbs. Preheat oven to 350 degrees F. Mix all syrup ingredients together. Add 1/2 of the crumb mixture. Blend well. Pour into and unbaked pie shell. Sprinkle remainder of crumbs on top. Bake for 1 hour. ","[Chardonnay, Riesling, Merlot]" 62646,"Beery Chorizo Queso Fundido 4 tablespoons unsalted butter 1 large onion, thinly sliced 1 jalapeno, diced (seeds removed if desired) 2 cloves garlic, finely chopped 1/4 pound fresh chorizo, removed from the casing 3 tablespoons all-purpose flour 2 teaspoons chili powder 1/2 teaspoon ground cumin One 12-ounce Mexican lager beer 1/4 cup whole milk 4 cups shredded Monterrey Jack cheese (about 1 pound) 1/2 cup loosely packed fresh cilantro leaves, roughly chopped, plus more for garnish Tortilla chips, for serving Instructions: Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 20 minutes. Remove from the heat.
Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
Wipe out the saucepan the chorizo cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk in the beer and milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
Transfer the cheese deep to a warmed serving dish, fondue pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 62647,"Marinated Shrimp, Onion and Tomato Tart 18 large shrimp 10 garlic cloves crushed 1 pinch saffron 1 cups olive oil 6 onions 1 (8-ounce) can peeled tomatoes 2 anchovies 1/4 cup Calamata olives 4 sprigs thyme 1 sheet puff pastry 2 heads frisee 6 bunches mache Instructions: A day in advance of preparing this dish, marinate shrimp in a mixture of 4 cloves crushed garlic, black pepper, 1/2 cup olive oil and 1 pinch of saffron. Refrigerate overnight. To prepare the marmalade, peel onions and cut them in half and slice thin. In a saucepan over low heat with 2 tablespoons of oil, cook the onions until transparent. Drain the tomatoes, remove the seeds, chop roughly and add to the onions. Add chopped anchovies, chopped olives and thyme, cook for 3 hours on very low heat, stirring often. Meanwhile cut out 6 rounds of puff pastry about 3 1/2 inches in diameter. Place on a baking sheet cover with a second sheet, and bake in the oven for 6 minutes at 350 degrees. Prepare the frisee by cutting off the green of the lettuce, use only the white part only. Chop frisee and wash well, reserve. In a large saute pan over medium-high heat, heat 1/4 cup olive until hot, and cook shrimp until pink and curled. Set the tomato marmalade on top of each tart round and warm in the oven for 5 minutes. Season the frisee with a little olive oil, salt and pepper. Take the tart out of the oven and set on a plate, dress some frisee on top of the tart and cover with shrimp. Garnish with the mache lettuce leaves. Drizzle olive oil around the tart and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 62648,"Roasted Carrot Hummus 1 pound carrots, peeled and cut into 1/2-inch pieces 2 cloves garlic, unpeeled Extra-virgin olive oil 1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons tahini
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish
1 lemon, juiced
Serving suggestions: pita chips and assorted crudites, such as endive, baby bell peppers, radishes, blanched green beans and Persian cucumbers
Instructions: Preheat the oven to 400 degrees F. On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves. In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62649,"Cajun Shrimp and Rice 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 2 teaspoons Cajun seasoning 1 pound large shrimp, peeled and deveined, tails intact Kosher salt and freshly ground pepper 4 plum tomatoes, chopped 2 bunches scallions, chopped 3 cups cooked white rice 3 tablespoons chopped fresh parsley Lemon wedges, for serving (optional) Instructions: Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper. Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired. Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62650,"Turkey Chili and Sweet Potato Shepherd's Pie 2 1/2 pounds sweet potatoes, 4 to 5 potatoes, peeled and cubed Salt 2 teaspoons orange zest 4 tablespoons butter, cut into pieces 1 cup creme fraiche or sour cream Freshly ground black pepper Freshly grated nutmeg, to taste 2 tablespoons extra-virgin olive oil 2 pounds ground turkey 1 large onion, chopped 2 small cl peppers, red fresno, jalapeno or serrano 1 red bell pepper, chopped 2 to 3 large cloves garlic, chopped 3 tablespoons chili powder (recommended: Gerhardt's) 1 tablespoon smoked sweet paprika 1 tablespoon ground cumin, a palmful 1 tablespoon ground coriander, a palmful 1/4 cup tomato paste 2 to 3 cups turkey or chicken stock 2 cups shredded sharp yellow Cheddar Instructions: Add the potatoes to a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook to tender about 12 to 15 minutes. Drain and return to hot pot. Add the zest, butter, creme fraiche or sour cream, salt, pepper and nutmeg, to taste. While potatoes are coming to a boil, heat a chili pot with extra-virgin olive oil, 2 turns of the pan, over medium-high to high heat. Add the turkey and brown, then add in the onions and cook 2 to 3 minutes. Chop the peppers, then add them along with the garlic to the turkey. Stir in the spices, and add salt and pepper, to taste. Cook for 8 to 10 minutes, then add the tomato paste and cook for 1 minute. Stir in the stock and simmer a few minutes to thicken and combine flavors. Preheat the broiler. Transfer the chili to a casserole, spread the potatoes over the top and cover with Cheddar cheese. Brown under the broiler until golden and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 62651,"No-Bake Daffodil Cake 1 bakery-bought half-sheet cake, frosted yellow 1 bakery-bought 8-inch round single or layer cake, frosted white 9 bakery-bought cupcakes with white and yellow frosting 12 daffodil decorated cookies 2 tubes writing frosting Instructions: Place round cake in the center of sheet cake. Place 4 cupcakes on the top of the layer cake so that they touch in the center; then add 1 more cupcake on top of the 4 cupcakes. Place the 4 remaining cupcakes on the corners of the sheet cake. Decorate with cookies around cakes pressing gently into frosting and/or inserted into the cupcakes. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 62652,"Chocolate-Covered Marshmallow Top Hats Nonstick cooking spray 1 1/2 cups all-purpose flour 2 tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 10 tablespoons unsalted butter, cut into pieces 8 ounces semisweet chocolate, chopped 3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract 12 large marshmallows, halved crosswise 1 tablespoon coconut oil or vegetable shortening Nonpareils, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl; set aside. Put the butter and 2 ounces of the chopped chocolate in a large microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Whisk in the sugar, egg and vanilla until smooth. Stir the flour mixture into the chocolate mixture until smooth. Gently roll tablespoonfuls of dough into balls; arrange about 1 1/2 inches apart on the prepared baking sheets. Gently flatten the cookies with your fingers. Bake, switching the pans halfway through, until the edges of the cookies are just set, about 12 minutes. Immediately press a marshmallow half, cut-side down, into the center of each cookie. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Microwave the remaining 6 ounces chocolate in a medium microwave-safe bowl in 30-second intervals, stirring, until smooth; stir in the coconut oil. Let stand until slightly thickened, about 10 minutes. Spoon the chocolate over the marshmallows, then use the back of a small spoon to gently spread the chocolate so it covers the cookies. Decorate with nonpareils. Let set, 1 hour. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 62653,"Quick Scallion Biscuits 1 1/4 cups cold milk 1 lemon, zested 2 tablespoons lemon juice 3 cups all-purpose flour, plus more for work surface Kosher salt 3/4 teaspoon baking soda 1/4 cup unsalted butter, cubed and well chilled in the freezer 4 scallions, finely chopped, white and light green only Instructions: Preheat the oven to 400 degrees F. Combine the milk, zest and lemon juice in a tall glass. Refrigerate and allow to curdle for 10 to 15 minutes, until thick. Sift together the flour, a generous pinch of salt, and baking soda into a medium bowl. Using your fingers gently mix in the butter until an even, but grainy texture is reached, being careful not to melt the butter as you work. Add the soured milk and scallions and stir until the dough comes together. (Dough will be sticky.) Gather the dough into a ball, and refrigerate 15 to 20 minutes, until chilled. Transfer the dough to a floured surface and knead 3 to 4 times until the dough is smooth. For fluffy biscuits do not over knead the dough! Roll out the dough to about 3/4-inch thickness. Cut with a 3-inch pastry ring or the top of a glass. Arrange the biscuits on a parchment-lined sheet pan. Allow the biscuits to slightly touch and gently adhere when baked. Bake until biscuits are golden, about 15 minutes. Remove from the oven and transfer to a bread basket or bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62654,"Pennsylvania Dutch Shoofly Pie 1 cup flour 2/3 cup brown sugar, firmly packed 1 tablespoon vegetable shortening 1 cup molasses, preferably unsulphered 1 egg, slightly beaten 1 cup hot water 1 teaspoon baking soda 9-inch pie shell, recipe follows 3 cups flour 1 teaspoon salt 1 1/4 cups vegetable shortening 1 egg, beaten 1/3 cup cold water 1 tablespoon white vinegar Instructions: Preheat oven to 425 degrees F. Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes. The pie can be served at room temperature or chilled. In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 62655,"Brie-Stuffed Mushrooms 1/2 stick (4 tablespoons) butter 12 ounces white button mushrooms, stemmed and washed 4 to 5 green onions (up to the middle of the dark green part), sliced 4 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
Splash of white wine, optional One 8-ounce wedge Brie cheese, cut into bite-size chunks
Instructions: Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium-high heat. When the butter is melted and the skillet is hot, throw in the mushroom caps and toss them around for a minute. Remove from the skillet and set aside. Throw the green onions and garlic in the skillet, saute for a minute and then add the parsley and wine (if you're using it). Stir and cook for 1 to 2 minutes to release all the flavors, then remove from the heat. Set the mushroom caps on a baking sheet or in a baking dish. Place a chunk of Brie inside of each cap, then pour the parsley mixture all over the tops. Bake until the cheese is melted, about 15 minutes. Serve the mushrooms straight out of the oven, or at room temperature a little bit later. These are perfect little pop-in-your-mouth delights. You'll love them. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62656,"Classic Outdoor Shrimp Boil Two 12-ounce bottles lager or pale ale 4 lemons, halved, plus wedges for serving 1 cup seafood seasoning, such as Old Bay 20 cloves garlic, crushed and peeled 1 bunch fresh thyme (20 to 22 sprigs) 3 pounds small potatoes 12 ears corn, shucked and broken in half 2 pounds precooked andouille sausage links, cut into 2-inch chunks 4 pounds extra-large (U15) unpeeled shrimp, tails left on 1 stick (8 tablespoons) unsalted butter, melted, plus more for serving Chopped fresh parsley, for garnish Hot sauce, for serving Instructions: Pour the beer into a 44-quart outdoor boil pot (see Cook's Note) and add 16 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning and garlic. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil. Add the potatoes and cook until they are just tender, about 10 minutes. Add the corn and andouille sausage and simmer until heated through, about 10 minutes. Add the shrimp and cook until pink, about 5 minutes. Carefully drain the low country boil and transfer to a large serving platter, rimmed sheet pan or straight on the table covered in paper. Drizzle with melted butter, then top with the parsley. Serve with lemon wedges, melted butter and hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62657,"Herbed Pasta Perfection 2 tbsp. Goya? Extra Virgin Olive Oil 1/2 medium yellow onion, chopped (about 1/2 cup) 1 tbsp. Goya? Minced Garlic or 6 cloves garlic, finely chopped 1 tsp. dried oregano 1 tsp. dried thyme 1 tsp. cornstarch 1 cup white wine 1 packet Goya? Chicken Bouillon 1 tsp. sugar 1 can (15.5 oz.) Goya? Cannellini Beans, drained and rinsed 1 can (15.5 oz.) Goya? Red Kidney Beans, drained and rinsed 1 box (10 oz.) spinach fettuccine, cooked according to package directions Fresh thyme leaves (optional) Instructions:

1. Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, stirring occasionally, about 5 minutes. Add garlic, oregano and thyme; cook until garlic is light golden brown, about 1 minute. Using a whisk, mix cornstarch with 1/2 cup water until dissolved. Add cornstarch mixture, wine, chicken bouillon and sugar to skillet. Bring wine mixture to a boil and cook until the sauce is reduced by half, 2 - 5 minutes. Stir beans into sauce and cook until heated through, about 2 minutes more.
2. Add cooked, hot pasta to skillet; stir to coat completely with sauce. Divide pasta evenly among serving bowls. Garnish with fresh thyme, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62658,"Fish and Chips 1 cup sifted flour 1 teaspoon salt 3/4 cup cold water 1/4 teaspoon baking powder 1 recipe French-Fried Potatoes (see below) 1 3/4-2 pounds haddock fillets, cut into 4-inch by 3-inch strips Shortening or cooking oil for deep fat frying Instructions: Begin batter first: Mix flour, salt, and water until smooth, cover, and let stand at room temperature 20 to 30 minutes. Meanwhile, prepare potatoes for frying as recipe directs; also pat fish dry on paper toweling. Place shortening or oil in a deep fat fryer, insert thermometer, and begin heating over high heat. When fat reaches 375 degrees, fry potatoes as directed, removing to a paper-towel-lined baking sheet and setting, uncovered, in oven set at lowest temperature to keep warm while you fry fish. Stir baking powder into batter. Dip 2 to 3 pieces fish into batter, allowing excess to drain off. Fry 5 to 6 minutes in 375 degree fat, turning as needed to brown evenly. Drain on paper toweling and set, uncovered, in oven to keep warm while you fry remaining fish. Serve with salt, pepper, and cider or malt vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62659,"Butterflied Leg Lamb with Spicy Ginger Papaya Salsa 1 butterflied boneless leg lamb (about 6 pounds) 1/3 cup extra-virgin olive oil, plus 2 tablespoons 1/4 cup dried thyme 2 teaspoons allspice Kosher salt 1 tablespoon dark brown sugar 1 tablespoon sherry vinegar 1 teaspoon grated peeled fresh ginger 2 scallions (white and green parts), sliced 1 papaya, peeled, seeded, and diced (about 1 cup) 1 red bell pepper, seeded and diced 1 habanero pepper, seeded and minced (use seeds if you like it super spicy) Instructions:
3. Heat a grill to medium.
4. Cut lamb in half following a natural seam that runs across center meat. Brush lamb lightly with 1/3 cup olive oil and rub each side with 1 tablespoon thyme, 1/2 teaspoon allspice, and a generous amount salt. Place lamb on grill fat side up and grill until well browned, about 15 minutes. Turn lamb and grill until other side is well browned and an instant-read thermometer inserted in thickest part registers 130degreesF to 135degreesF for medium-rare, about 10 minutes. Transfer lamb to a cutting board, cover loosely with foil, and let rest for 10 minutes.
5. Whisk 2 tablespoons olive oil, brown sugar, sherry vinegar, ginger, and 1/2 teaspoon salt in a medium bowl until sugar dissolves. Add scallions, papaya, and bell and habanero peppers. Toss to coat with dressing.
6. Slice lamb and arrange on a serving platter or individual plates. Sprinkle lamb with salt to taste and serve with salsa. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 62660,"Brisket Sliders with White Barbecue Sauce 2 onions, sliced 2 1/2 pounds beef brisket, trimmed
   Kosher salt and freshly ground black pepper
   One 1-ounce packet powdered onion soup mix 2 teaspoons Worcestershire sauce
   1 cup mayonnaise 3 tablespoons distilled white vinegar
   1 teaspoon hot sauce
   1/2 teaspoon garlic powder
   Kosher salt and freshly ground black pepper
   12 potato buns, split
   Instructions: For the brisket: Add half of the sliced onions to a slow cooker. Sprinkle the brisket on one side with salt and pepper and add to the slow cooker, seasoned-side down. Sprinkle the other side with salt and pepper. Top with the remaining onions and the soup mix and Worcestershire. Cover and cook on high for 6 hours. Let the brisket sit in the onion juices on warm for 30 minutes, or until ready to serve. For the white barbecue sauce: Whisk together the mayonnaise, vinegar, hot sauce, garlic powder, 1/2 teaspoon salt and a generous amount of pepper. Refrigerate until ready to serve. To assemble: Cut the brisket in half and slice thinly against the grain. Top the potato buns with brisket, onions and barbecue sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 62661,"Mixed Grilled: 3 New Takes on an Old Favorite Butter, for grilling 4 slices pumpernickel bread 1/3 pound piece Havarti with caraway, thinly sliced 1 vine-ripe tomato, thinly sliced A few blades fresh chive, snipped or chopped 4 slices whole grain bread 1/3 pound brick sharp cheddar, thinly sliced 8 thin slices baked ham 1 small McIntosh apple, thinly sliced 4 slices crusty white bread 1/3 pound Gruyere, thinly sliced 2 handfuls baby spinach leaves from bulk bin of produce department 2 artichoke hearts in water, drained and sliced (Reserve the remainder of a small can for a salad topper later in the week) Salt and pepper Instructions: Heat a nonstick griddle pan over medium high heat. Wipe grill with butter nestled in paper towel. Add 4 slices bread. Cover bread with thin slices of cheese. Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives. Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple. Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper. Make 2 sandwiches at a time and transfer to a warm plate in low oven. Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 62662,"Cannoli 1 2/3 cups flour 2 tablespoons butter 1 tablespoon Marsala 1/2 cup water 1 egg, beaten Oil for frying 1 pound Ricotta impasta 1/3 cup sugar 1 tablespoon vanilla extract,optional 1 cup chocolate chips 1/2 cup chopped dried candied orange and or lemon peel Melted chocolate to dip Powdered sugar Instructions: Mix together flour and butter into small lumps. Add Marsala, mix and add water to form dough. Wrap in plastic and let rest. Cut into pieces and pass through a pasta machine in widest setting, dust with flour and change setting 1 at a time and pass until 1/8 - inch thick. Cut dough according to cannoli tube size. Roll around tube, brush with egg and deep- fry at until 350 degrees until golden. Let cool and fill with cream. For the Cream Filling: Combine all ingredients, as desired, in a bowl, fill shells, dust with sugar. ","[Chardonnay, Barolo, Chianti, Riesling]" 62663,"Fresh Broccoli Salad 1 tablespoon white wine vinegar 1 lemon, zested 1 tablespoon freshly squeezed lemon juice 2 teaspoons Dijon mustard 1 teaspoon kosher salt Pinch freshly ground black pepper 1/4 cup olive oil 1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin 6 ounces cherry or grape tomatoes, halved 3 ounces coarsely chopped, toasted pecans or hazelnuts 2 tablespoons chiffonade fresh basil leaves Instructions: Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour. Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 62664,"Pizza Maria 1 grilled dough 6 ounces smoked chicken 4 ounces goat cheese 1/8 cup roasted garlic 1/2 cup caramelized onions 1 teaspoon chopped fresh rosemary Infused Rosemary extra virgin olive oil Instructions: Preheat oven to 400 degrees F. Use pizza stone, or a 12-inch pizza pan if stone is unavailable. Place dough in a pan and generously brush with infused oil. Place caramelized onion on the dough, then slice the smoked chicken and place on top of the onion. Spread the garlic around, generously, on top of the chicken and onion. Break up the goat cheese and place on the pizza. Bake for 8 to 10 minutes until the toppings are hot. Remove from the oven and sprinkle with fresh rosemary over the top. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 62665,"Tomato and Crab Spaghetti 1 pound spaghetti 3 tablespoons extra-virgin olive oil 1 clove garlic, peeled and crushed About 20 cherry tomatoes, halved 2 tablespoons sun-dried tomato paste 2 tablespoons sun-dried tomatoes, sliced 1 cup fresh or canned lump crabmeat Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh parsley, for garnish Instructions: Bring a large pot of water to a boil. The trick with pasta is to have as much water in the pot as possible. This prevents the pasta from sticking together when it gets starchy as it cooks. Once the water is at a rolling boil, add the spaghetti and cook according to instructions on the package.
   Over high heat, heat the oil in a large pan. Add the garlic and turn the heat down to medium. Add the cherry tomatoes and mix well. Add the sun-dried tomato paste and sun-dried tomatoes, and then remove from the heat. Add the lump crabmeat and season with salt and pepper. Add the cooked spaghetti and toss to coat. Serve immediately with the chopped fresh parsley.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62666,"Air Fryer Prime Rib One 3 1/2- to 4-pound bone-in prime rib roast (2 bones) 5 large garlic cloves, 3 quartered lengthwise and 2 minced Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, at room temperature 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1 tablespoon crushed pink peppercorn 1 cup sour cream 1/2 cup prepared horseradish, drained well 3 tablespoons finely chopped chives Kosher salt and freshly ground black pepper Instructions: Make the prime rib: Cut 4 evenly spaced small slits about 1/2-inch deep on the top of the roast with a paring knife. Push a piece of quartered garlic into each slit. Repeat on the other side of the roast. Make 2 slits on the ends of the roast and stuff with the remaining quartered garlic. Combine 4 teaspoons salt and 1 teaspoon black pepper in a small bowl and stir to combine. Sprinkle all over the roast, pressing the mixture firmly onto the exterior and stuffing some into the slits. Refrigerate at least 8 hours and up to overnight. When ready to cook, remove the prime rib from the refrigerator and let it sit at room temperature for 15 to 30 minutes. Stir the softened butter, thyme, rosemary, pink peppercorns and the 2 minced garlic cloves together in a small bowl until combined. Rub the butter all over the prime rib, coating it evenly. Place the prime rib in a 6-quart air fryer and cook at 350 degrees F until deep brown and an instant-read thermometer registers 120 degrees F when inserted into the center of the roast for medium rare, flipping halfway through cooking time, 55 to 60 minutes (see Cook\u2019s Note). Transfer to a cutting board to rest for about 15 minutes. Meanwhile, make the horseradish cream: Whisk together the sour cream, horseradish, chives and 1 1/4 teaspoons salt and several grinds of black pepper. Refrigerate until ready to serve. Carve the roast into 1/2-inch-thick slices and serve it with the horseradish cream on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 62667,"Mariel's Amazing Salad Dressing 4 cups fresh organic spinach, washed and dried 1/2 cup fresh basil leaves Pinch organic sweetener (recommended: Stevia) 1/2 cup yellow mustard 1 tablespoon apple cider vinegar 1/2 cup olive oil 10 kalamata olives, pitted Instructions: Combine all ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator until ready to use. Mixture can be used as salad dressing or marinade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62668,"Grilled Orange-Sesame Chicken Wings 3 tablespoons canola oil 2 pounds pre-cut chicken wings (split at the joint, wing tips removed and discarded)
   Kosher salt and freshly ground black pepper
   1/2 cup honey
   1/2 cup low-sodium soy sauce
   1/4 cup fresh orange juice
   1 tablespoon cornstarch
   1 tablespoon toasted sesame oil
   2 teaspoons grated fresh ginger
   2 cloves garlic, grated
   Sesame seeds, for garnish
   Sliced scallions, for garnish Instructions: Add 1 tablespoon canola oil to a pre-seasoned cast-iron grill pan and heat over medium-low heat. Add the wings and remaining 2 tablespoons canola oil to a large bowl and toss to coat. Sprinkle with salt and pepper and toss to combine. Transfer the wings to the grill pan and cook, flipping occasionally, until the meat is cooked through and tender, about 40 minutes.
   Meanwhile, whisk together the honey, soy sauce, orange juice, cornstarch, sesame oil, ginger, garlic and a pinch of salt in a small bowl. Add the mixture to a large nonstick skillet and bring to a boil over high heat. Reduce the heat and simmer until thickened and glossy, 5 to 7 minutes.
   Remove the skillet from the heat, add the chicken wings and toss to coat. Transfer the wings to a serving platter and sprinkle with the sesame seeds and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62669,"Asian Cucumber Salad 3 tablespoons rice wine vinegar 1 tablespoon sesame oil 1/2 teaspoon sugar 1/4 teaspoon kosher salt 1 pound sliced persian cucumbers 2 sliced scallions 1/4 cup cilantro 2 tablespoons sliced pickled ginger 1/2 finely chopped red jalapeno 1 tablespoon sesame seends Instructions: Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, 1/4 cup cilantro, 2 tablespoons sliced pickled ginger, 1/2 finely chopped red jalapeno and 1 tablespoon sesame seeds. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Gewrztraminer]" 62670,"Orange Chicken Stir fry 3/4 pound skinless, boneless chicken breast 3 tablespoons favorite spices (garlic, ginger, onion powder, etc.) 1/2 cup olive oil, plus 1/4 cup 1 cup orange juice 1 tablespoon cornstarch 1 tablespoon dry sherry 1 tablespoon soy sauce 1/2 teaspoon ground ginger 1/2 teaspoon minced garlic 1/2 teaspoon red pepper flakes 1/2 orange, zested, plus extra for garnish 1/4 cup broccoli flowerets 1/4 cup sliced onion 1/4 cup 1/4-inch cut carrots 1/4 cup 1/4-inch cut peppers (chef's choice), green, red or yellow, cut into chunks 1/4 cup 1/4-inch cut yellow squash 1/4 cup 1/4-inch cut zucchini 1/4 cup snow peas 1/4 cup sliced mushrooms 1/4 cup baby corn 1/4 cup 1/4-inch cut bok choy 2 cups cooked rice Salt and freshly ground black pepper Freshly chopped herbs Orange slices, for garnish Instructions: Rinse chicken and pat dry. Cut chicken into 1-inch pieces. Marinate with favorite spices and 1/2 cup olive oil overnight in the refrigerator. Set aside. For sauce, stir together orange juice, cornstarch, sherry, ginger, garlic, red pepper flakes, and orange zest. Set aside. Preheat wok and add 1/4 cup olive oil over medium heat. Stir-fry chicken until no longer pink, quickly moving it through the wok. Add broccoli, onions, carrots, peppers, squash and zucchini and cook until al dente. Add snow peas, mushrooms, baby corn, bok choy and do the same. Stir sauce; add to center of the wok. Cook and stir for 2 minutes more. Stir all ingredients and coat with sauce. Season, to taste. Serve immediately over rice and garnish with fresh herbs, orange zest or orange slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62671,"Tunisian Marinated Flank Steak 1 cup onion, finely chopped 1 tablespoon chopped garlic 1/2 cup olive oil 1/2 cup lemon juice 2 tablespoons soy sauce 1 tablespoon dry sherry 1/4 cup fresh oregano 2 teaspoons hot sauce 1 teaspoon tumeric 1 teaspoon dried marjoram Salt and pepper 1 (2-pound) flank steak Instructions: Set a jumbo zip lock bag in a large glass measuring cup. Combine all the ingredients in the plastic bag. Score the flank steak and place in the bag. Seal the bag and chill. Marinate at least 20 minutes and up to overnight. Heat a grill or grill pan. Remove the flank steak from the bag and pat dry. Grill 4 to 5 minutes per side. Let rest 5 to 10 minutes before carving. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 62672,"Warm Potato Salad with Swiss Cheese and Garlic Sausage 2 teaspoons Dijon mustard 1 tablespoon white wine vinegar 1/3 cup olive oil 4 6-ounce potatoes, peeled 1/4 pound garlic sausage (preferably Saucisson a L'Ail) 1 cup chicken stock 1/3 cup dry white wine 1 tablespoon minced fresh tarragon 2 teaspoons snipped fresh chives 2 teaspoons minced fresh parsley 2 tablespoons Swiss cheese, finely diced Soft leaf lettuce (for example, Boston lettuce) Instructions: Make the vinaigrette: In a small bowl, whisk together Dijon mustard and white wine vinegar, then slowly whisk in olive oil in a thin stream. Blend the mixture until smooth. Boil potatoes in water with garlic sausage until the potatoes are slightly crunchy at the center. While the potatoes are cooking, boil chicken stock and white wine until it is reduced to a scant 1/2 cup. Remove potatoes from water, drain, and while they are still warm, cut them into 1/8-inch- thick slices. Arrange slices on a platter, season with salt and pepper, pour the reduction over the potatoes, then turn the potatoes over and repeat the process. Allow the potatoes to absorb the reduction for 5 minutes. Cut the garlic sausage into thin rounds, and then alternate slices of potato with slices of garlic sausage for presentation. For the garnish: Combine tarragon, chives, parsley and Swiss cheese bits. Sprinkle this on the potatoes and sausage first, then drizzle the vinaigrette on top. For an alternate presentation, the potatoes and sausage can also be placed in a bowl on top of greens, then topped with the garnish and the vinaigrette. Wine: A very young Beaujolais Village from Georges DuBoeuf ","[Beaujolais, Pinot Grigio, Vermentino, Albari?o]

" 62673,"Carne Adovada 2 pounds cubed fresh pork butt 1/8 cup kosher salt
2 tablespoons red cl flakes
2 tablespoons hot smoked paprika
2 tablespoons Hungarian paprika
2 quarts red cl sauce
Instructions: Preheat the oven to 250 degrees F. Brown the meat in an ovenproof saucepan and add the salt. Keep browning until all the liquid it releases is cooked and the meat is nice and brown. Add the spices and cook for about 1 minute. Add the red cl sauce and 2 quarts water and stir to deglaze the pan of the spices and fond. Put in the oven, uncovered, and cook nice and slow until it is fall-apart tender, about 6 hours. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 62674,"Rapid Roastini 2 tablespoons regular olive oil 8 ounces fresh gnocchi Instructions: Heat the oil in a large frying pan. Add the gnocchi, making sure you separate them, and fry for 4 minutes. Then turn them around and give them another 4 minutes. Or if you'd prefer to bake them, tumble the gnocchi into a roasting pan, add the oil, and put it into a preheated 400 degrees F oven for 20 minutes, giving them a stir after 10 minutes. Cook's Note: I would not advise frying frozen gnocchi, as they could cause the fat in the pan to splatter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62675,"POT ROAST AND VEGETABLE GRAVY 1 (10 to 12 pound) bolar roast, (chuck roast), hand tied tight to a 4-inch diameter 3 tablespoons tomato paste 2 kernels fresh garlic, smashed 2 bay leaves 1 tablespoon pure ground black pepper 1 tablespoon salt 1 teaspoon onion salt 5 large red bliss potatoes, cubed 12 small carrots or 2 yellow rutabagas 2 onions 1/2 stalk celery 10 ounces flour 10 pounds peeled large red bliss potatoes 2 ounces horseradish 2 onions, ground 1 teaspoon white pepper 1 tablespoon salt 8 ounces drawn butter 8 ounces warm half-and-half 1 ounce parsley, chopped 10 pounds of potatoes 4 medium onions 8 eggs 2 ounces salt 1/2 bunch parsley 1 teaspoon white pepper 2 pounds flour 1 tablespoon baking powder Instructions: Preheat oven to 275 degrees. Place roast in a pan and season with tomato paste, garlic, bay leaves, pepper, salt and onion salt. Put 1 1/2-inches of water in the bottom of the pan. Surround the roast with 1/2-inch cubes or stew cuts of fresh vegetables.
Cover the roast pan with another interlocking roast pan of the same size and roast for 2 hours. Then turn over and cook for another 2 to 2 1/2 hours. Separate the vegetables from the natural gravy stock. Pour the stock into a heavy gauge pot. Scrape the bottom of the roast pan and add to stock. You should have about 3 quarts of stock, if not add bouillon broth.
Simmer and skim off the fat, then put 1 1/2 pints of the stock in a pan and add flour and whip until smooth. Gradually add this slurry to the simmering stock until a smooth thickness is achieved. Add the roasted vegetables to the gravy. Boil or steam potatoes until well done. Place in a mixing bowl and add the above ingredients. Whip, then serve. Rice potatoes through fine hole attachment. Dice onions fine in buffalo chopper and add to potatoes. Combine this with eggs, salt, parsley and white pepper. Add 2 pounds of flour and check consistency then add baking powder. If batter seems too loose or watery, add more flour until thick but not too stiff. In a large skillet, add enough vegetable oil so that when melted it will equal about 1/8-inch in bottom. Oil must be very hot before using or pancakes will turn out greasy. Spoon batter into pan about 2 ounce ovals. When brown, place on paper towel to absorb excess oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62676,"Lychee Raspberry and Nougatine Tart or Tarte Litchis Framboises Nougatine 8 ounces (225 grams) flour 4.5 ounces (125 grams) cold butter, cut into small cubes 4.5 ounces (125 grams) powdered sugar 2 ounces (50 grams) ground almonds 1 egg, beaten Butter, for greasing 2 ounces (50 grams) butter, softened 2 ounces (50 grams) sugar 2 ounces (50 grams) ground almonds 1 egg 2 ounces (50 grams) glucose 2 ounces (50 grams) sugar 1/4 cup (50 ml) whipping cream 2 ounces (50 grams) sesame seeds 12 ounces (330 grams) raspberry puree 1/2-ounce (15 grams) potato starch 2 ounces (55 grams) sugar 2 gelatin leaves, softened 9 ounces (250 grams) lychees in light syrup 4.5 ounces (125 grams) raspberries Instructions: Sift flour into a large bowl. Add the cold cubes of butter and rub into the flour. Add the powdered sugar, ground almonds and beaten egg. Knead the dough with the heel of your hand, gather into a ball. Flatten the dough, cover with plastic wrap and let rest in the bottom of the refrigerator.* Preheat the oven to 350 degrees F. Butter the tart ring, place onto a parchment paper lined baking sheet. Take dough out of the plastic film, cut into 2 pieces and reserve 1 piece for another use. Roll the dough out as thin a possible, it should be 1 1/4-inches (3 cm) larger than the tart ring. Roll the dough around the rolling pin and slide it into the tart ring, press the dough into the base of the tart ring and up against the sides. Roll the rolling pin over the edges of the tart ring, pressing down firmly to remove any excess dough. Dock the sweet pastry dough base with a fork. Refrigerate for 20 minutes. Cream the softened butter with the sugar using a whisk. Add the ground almonds and mix well. Add the egg and whisk to combine. Transfer to a pastry bag and reserve in the refrigerator. It is advisable to line the tart ring with parchment paper and dried beans (pie weights), partially blind bake in the preheated oven for 15 minutes. Remove parchment paper and dried beans. Pipe a layer of almond cream onto the base of the partially blind baked tart shell. Reduce the temperature of the oven to 325 degrees F, return the tart to bake for 10 minutes, the almond cream should be just set. Unmold the tart and leave to cool. Do not turn oven off. Sesame seed nougatine: Bring to boil the glucose, sugar and cream. Pour onto a parchment paper lined baking sheet, sprinkle with sesame seeds and bake in a preheated 325 degree F oven for 10 to 20 minutes or until golden brown. Leave to cool on the baking sheet, break into shards. For the raspberry \cream: Heat the raspberry puree in a small saucepan. Combine the potato starch and sugar and add to the saucepan. Whisk and bring to a boil. ***Remove from the heat, add the softened gelatin leaves and stir to combine. Transfer to a pastry bag; do not allow to set, (once cold, the gelatin will set rapidly).; For assembly: Pipe a layer of creamy raspberry over the cool almond cream to fill the tart. Drain the lychees on paper towels. Arrange lychees and raspberries on the raspberry cream and decorate with shards of sesame seed nougatine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

Note: The wine pairing suggestions are based on general guidelines and may vary depending on personal taste preferences." 62677,"Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction 1 1/2 cups peach preserves Serrano chiles 1 cup reduced veal stock or similar 1 1/2 ounces Cabernet Franc 1 1/2 ounces red wine jus 1/2 ounce heavy cream 1 ounce unsalted butter 1/2 ounce red wine vinegar 1 shallot, finely chopped 2 ounces foie gras, cut into 4 slices Dash Fleur de Sel 4 slices milk bread or white bread Frisee leaves, for serving Grapeseed oil, for drizzing Drizzle Cabernet Franc Ice Wine Syrup (Cabernet Franc Ice Wine boiled until reduced to a syrup) Instructions: Preheat a grill. Peaches: Combine the peach preserves and serranos in a saucepan. Cook until tender and syrupy. Remove from the heat and mash with a fork. Cabernet Franc Reduction: Reduce one cup of veal stock and Cabernet Franc. To thicken, add red wine jus, cream, and butter. Finish with a few drops of red wine vinegar and the shallots. Foie Gras: Cut the foie gras into 4 slices and score with a fork. Sear until golden brown on both sides in a hot pan. Remove from pan and place on a paper towel. Sprinkle with fleur de sel to season. Grill a small piece of white or milk bread; place in center of a plate. Add a teaspoon of peach preserve on the bread. Place hot foie gras on the peaches. Garnish with frisee and a few hand-cut local greens tossed in grapeseed oil. Spoon sauce around and drizzle with ice wine syrup. ","[Cabernet Sauvignon, Pinot Noir, Chardonnay, Meursault]

" 62678,"Chicken Scallion Rumaki and Pineapple Rumaki Vegetable oil, for the pans 3 small boneless skinless chicken thighs, cut into 1 1/2-inch pieces 1 bunch scallions, cut into 1 1/2-inch pieces
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
15 pineapple chunks
1 pound bacon, cut in half crosswise
2 tablespoons toasted sesame seeds
Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and then set a rack on top. Lightly oil the rack. Toss the chicken and scallions with the soy sauce, sesame oil, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl; let stand at room temperature 15 minutes. Meanwhile, wrap each pineapple chunk in a half slice of bacon and secure it with a toothpick. Arrange them on the rack set in the baking sheet. Wrap each piece of chicken and 2 pieces of scallion with the remaining bacon, securing each with a toothpick and arranging on the rack. Bake the chicken and pineapple rumaki until the bacon is crisp, 20 to 25 minutes. Serve the rumaki on a platter, sprinkled with the sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62679,"Kombucha-Marinated Fruit Salad-Stuffed Watermelon 1 medium seedless watermelon (about 12 pounds) 1 pineapple, peeled and sliced into 1/2-inch rounds
8 strawberries
1 mango, peeled and thinly sliced
1 small jicama, peeled and cut into batons
One 14-ounce bottle kombucha
1/2 cup chamoy (see Cook's Note)
2 tablespoons tajin spice blend, plus more for sprinkling (see Cook's Note)
Several dashes hot sauce
4 tamarind candies, for garnish (see Cook's Note)
Instructions: Trim a small slice from the long side of the watermelon to create a flat surface. Set the watermelon on this trimmed side so it is stable. Cut the watermelon in half horizontally (lengthwise). Set aside the bottom half of the watermelon. Turn the top half cut-side down and cut into 1/2-inch slices. Use a 3-inch star cutter to make 4 stars (save the watermelon scraps for another use). Score 2 lines lengthwise about 1 inch apart down the center of the bottom half of the watermelon. Scoop out the flesh on either side of the lines to create 2 cavities with a strip down the center. Cut the scooped flesh into large chunks.
Cut 4 stars from the pineapple rounds. Cut the remaining pineapple pieces into 1-inch cubes, discarding the fibrous centers.
For the fruit skewers: Thread 2 strawberries onto each of four 10-inch wooden skewers. Thread a watermelon star onto each skewer, followed by a pineapple star.
Put the cut-up watermelon, pineapple, mango and jicama in a large bowl. Add the kombucha, chamoy, tajin and hot sauce and toss to combine. Pour the fruit mixture into the watermelon cavities and decorate with the star skewers and tamarind candies. Sprinkle more tajin over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62680,"Arancini di Riso Vegetable oil, for deep-frying 2 large eggs, beaten to blend 2 cups Risotto with Mushrooms and Peas, recipe follows, cooled 1/2 cup grated Parmesan 1 1/2 cups dried Italian-style bread crumbs 2 ounces mozzarella, cut into 1/2-inch cubes Salt 8 cups canned low-salt chicken broth 1/2-ounce dried porcini mushrooms 1/4 cup unsalted butter 2 tablespoons olive oil 2 cups finely chopped onions 10 ounces white mushrooms, finely chopped 2 garlic cloves, minced 1 1/2 cups Arborio rice or short-grain white rice 2/3 cup dry white wine 3/4 cup frozen peas, thawed 2/3 cup grated Parmesan Salt and freshly ground black pepper, optional Instructions: Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F. Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat. Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62681,"Chestnut-Apple-Cherry Stuffing 10 tablespoons unsalted butter, plus more for the baking dish 4 stalks celery, chopped 2 leeks, halved and thinly sliced 2 Gala apples, cut into 1/2-inch cubes 1 12-ounce jar peeled cooked chestnuts, crumbled (about 1 1/2 cups) 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage Kosher salt and freshly ground pepper 3 cups low-sodium chicken broth 2 large eggs 1/4 cup chopped fresh parsley 16 cups 1/2-inch stale brioche cubes (about 1 1/2 pounds) 1 cup dried cherries Instructions: Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons (1 stick) butter in a large pot or Dutch oven over medium-high heat. Add the celery, leeks, apples, chestnuts, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside. Whisk the eggs and 3 tablespoons parsley in a large bowl. Add the bread cubes, dried cherries and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes. Sprinkle with the remaining 1 tablespoon ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62682,"Easy Zucchini, Tomato, and Cheese Tart 1 sheet (half of a 17-ounce package) frozen puff pastry 2 tablespoons olive oil 1 onion, finely diced 2 garlic cloves, minced 2 medium zucchini, quartered lengthwise and thinly sliced 1 (14-ounce) can ready-cut diced tomatoes, well drained 3 large eggs 1 cup grated smoked Gouda 1/2 teaspoon salt Generous seasoning freshly ground black pepper Instructions: Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool. Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered. Preheat the oven to 425 degrees F. Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62683,"Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce 1 pound large shrimp (about 36), peeled and deveined 3 tablespoons canola oil Salt and freshly ground pepper 12 leaves green curly leaf lettuce Serrano-Mint Sauce, recipe follows Chili oil, for drizzling, optional Fresh cilantro leaves 1 cup tightly packed mint leaves, plus more for garnish 2 serrano chiles, chopped 4 cloves garlic, chopped One 1-inch piece fresh ginger, peeled and chopped 2 teaspoons sugar 1/4 cup white wine vinegar 2 tablespoons fish sauce Salt Instructions: Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill. Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately. Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 62684,"Pork Roast with Hard Cider Gravy 2 tablespoons unsalted butter, plus 1 tablespoon cold 2 1/2 pound pork loin roast, trimmed and tied Kosher salt and freshly cracked black pepper 1 onion, peeled and sliced 2 Granny Smith apples, cored and sliced 1 bottle, (12 ounces) hard cider, plus more as necessary Instructions: Preheat oven to 375 degrees F.
Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted. Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 62685,"Peppermint Bark Cookies 1 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder (not Dutch-process) 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, at room temperature 1 3/4 cups sugar 1 large egg 1 teaspoon pure vanilla extract 1 pound good-quality white chocolate, roughly chopped 3/4 teaspoon peppermint extract 20 soft peppermint candies, crushed Instructions: For the chocolate cookies: Cut two 13-by-18 pieces of parchment. Whisk together the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until creamy, about 2 minutes. Reduce the mixer speed to low, then gradually add the flour mixture and beat until just incorporated, about 2 minutes more. Place a sheet of parchment on a work surface. Transfer the dough to the parchment and cover with another sheet of parchment. Use a rolling pin to flatten the dough into an even layer that reaches the edges of the parchment. Slide the parchment and dough onto a 13-by-18-inch rimmed baking sheet and freeze until firm, about 20 minutes. Meanwhile, position a rack in the center of the oven and preheat to 350 degrees F. Remove the top parchment from the dough and bake until firm and no longer shiny, 20 to 25 minutes. Transfer the baking sheet to a rack and cool completely. For the peppermint bark: Put all but 1 cup of the white chocolate in a large heatproof bowl set over a saucepan of barely simmering 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 saucepan over low heat. Gradually stir the reserved 1 cup white chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted; return the bowl to the saucepan for 5 to 10 seconds at a time as needed. Do not rush this step: It may take up to 10 minutes to melt all the chocolate. Wipe off any moisture from the bottom of the bowl. Stir the peppermint extract into the chocolate, then quickly pour over the cooled cookie base and spread in an even layer with a rubber spatula or small offset spatula. Sprinkle immediately with the peppermint candies, gently pressing the pieces into the white chocolate. Set aside at room temperature until firm, about 2 hours. Lift the bark cookie out of the baking sheet using the parchment and break it into pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62686,"Fried Sweet Potato Hashbrowns 2 pounds sweet potatoes, peeled and grated 1/2 pound diced bacon 1 cup chopped onions Salt Freshly ground black pepper 1 tablespoon chopped garlic Instructions: In a large skillet, render the bacon until crispy, about 8 minutes. Add the onions. Season with salt and pepper. Saute the onions until soft, about 2 minutes. Add the garlic and sweet potatoes. Season with salt and pepper. Saute for about 10 to 15 minutes. Remove from the heat and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62687,"Lobster Ravioli 1 tablespoon olive oil 3 tablespoons minced shallot 2 teaspoons minced garlic 1 1/2 cups white wine 1 stick butter 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh parsley 1/2 teaspoon chopped fresh tarragon Two 8-ounce raw lobster tails, shelled and cut into 1/3-inch pieces 2 teaspoons lemon zest 2 teaspoons lemon juice 2 1/2 tablespoons all-purpose flour 2 teaspoons kosher salt 4 grinds freshly cracked black pepper 48 wonton wrappers 1 stick unsalted butter 1 1/2 tablespoons capers, drained 4 fresh sage leaves 2 small cloves garlic, minced Kosher salt and freshly cracked black pepper 2 teaspoons chopped fresh parsley 1/2 teaspoon chopped fresh tarragon Juice of 1 lemon 1/2 cup shaved Parmesan, for garnish Fresh basil bud leaves, for garnish Good-quality extra-virgin olive, for drizzling Instructions: For the ravioli: Heat the oil in a medium saucepot over medium heat. Add the shallots and sweat until translucent, about 2 minutes. Add the garlic and sweat until fragrant, about 30 seconds. Deglaze with the white wine. Bring to a gentle simmer and add 1/2 stick of the butter. Stir until melted. Add the basil, parsley and tarragon. Add the lobster pieces and poach in the liquid until almost cooked through, 1 1/2 to 2 minutes. Stir in the lemon zest and lemon juice. Remove from the heat, transfer the lobster to a dish and set aside to cool. Reserve the liquid.
Bring a medium saute pan to medium-low heat. Add the flour and toast gently for about a minute. Add the salt and pepper and the remaining 1/2 stick butter, stirring constantly. Cook until the starch begins to dissipate, about 3 minutes; be careful to not allow the roux to darken. Whisk the reserved poaching liquid into the roux until smooth. Simmer until the starch is completely cooked out and the sauce is thickened, 7 to 10 minutes. Remove from the heat, transfer to a medium mixing bowl and cool completely.
Gently fold the lobster into the thickened poaching liquid. Lay out the wonton wrappers, working in small batches so they don't dry out. Spoon 1 tablespoon of the filling into the center of each, brush the edges with water to moisten, place a second wonton over top and press to adhere. Use an inverted 2-inch cookie cutter (the smooth side) to gently seal the filling into the middle (this ensures a snug fit and no air bubbles which will make the ravioli burst when poached). Use a 3-inch cookie cutter (the sharp side) to cut out and create round raviolis.
Bring 2 quarts well-salted water to a simmer in a large pot. Working in batches, simmer the ravioli until they are al dente, 3 to 4 minutes. Remove with a slotted spoon and set aside.
Meanwhile, make the brown butter sage sauce: Set a large skillet over medium heat. Add the butter and cook, stirring until it melts and becomes foamy. Once the butter turns golden brown and has a nutty aroma, about 3 minutes, add the capers, sage and garlic. Season lightly with salt and pepper. Once the sage is fragrant, remove the skillet from the heat and fold in the parsley, tarragon and lemon juice. Stir to incorporate and warm up the herbs and lemon -- this will release their aroma but they'll maintain their bright vibrant color.
To heat and serve: Working in batches to not overcrowd the pan, gently toss the poached ravioli in the brown butter in a large saute pan for 1 to 2 minutes over medium heat to coat the pasta evenly. Place the ravioli on plates and spoon over sauce from the pan. Top with shaved Parmesan, garnish with basil buds and a drizzle of extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]" 62688,"Pecan Pie 1 piece refrigerated pie dough 1 tablespoon all-purpose flour, plus more for dusting 1 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 2 cups pecan halves, 1 cup chopped and 1 cup left whole 1 stick unsalted butter, melted 2 tablespoons whole milk 1 1/2 teaspoons pure vanilla extract Vanilla ice cream or whipped cream, for serving Instructions: Preheat the oven to 325 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9 1/2-inch deep-dish pie plate; fold the overhanging dough under itself and crimp the edges. In a large mixing bowl, whisk the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern. Bake the pie for about 55 minutes. Check for doneness by shaking the pan slightly: The pie should be firm with a slight jiggle in the center. Let cool on a rack, about 2 hours. Serve topped with ice cream or whipped cream. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 62689,"Spice Mix for Grilled Vegetables 2 tablespoons Hungarian sweet paprika 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme leaves 1 teaspoon dried rosemary 2 teaspoons garlic powder 1/2 teaspoon ground chipotle pepper Instructions: In a spice mill or using a mortar and pestle combine spices and grind until thyme and rosemary are pulverized. Sprinkle a little on prepared vegetables about 1 hour before grilling to marinate them. Grill as usual. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 62690,"Skillet-Roasted Lemon Chicken 2 teaspoons fresh thyme leaves 1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4 inch thick
1 yellow onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
Juice of 1 lemon
Instructions: Preheat the oven to 450 degrees F. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside. Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 62691,"White Bean Soup Stew 1/3 cup olive oil 2 cloves slivered garlic 2 to 4 cups chicken broth 2 cans (15 ounces each), drained and rinsed white cannelini beans 1/2 teaspoon each dried marjoram and oregano 5 or 6 fresh sage leaves, snipped 1/2 cup (packed) flat leaf parsley leaves, snipped Instructions: Heat the oil in a saucepan or skillet. Add the garlic and half of the beans. Mash them into the oil and cook for a few minutes. Add the broth (less if you want a stew; more if you want soup), the other can of beans and dried herbs. Cover and simmer for 20 minutes over very low heat; if melange gets too thick, add some water. Season to taste with salt and pepper and remove from heat. Stir in sage and parsley. Eat as a soup or on pasta, with bread or rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62692,"Bloody Mary Dip 8 ounces mascarpone, at room temperature 3/4 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, such as Tabasco
2 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon prepared horseradish, liquid squeezed out
Zest of 1 lemon plus 1 teaspoon juice 1/4 teaspoon kosher salt
1/8 teaspoon celery seeds
1 head celery, cut into 4-inch sticks Instructions: Put the mascarpone in the bowl of a food processor fitted with a metal blade and pulse until smooth. Scrape down the sides of the bowl with a rubber spatula and add the Worcestershire sauce, hot sauce, tomato paste, ketchup, horseradish, lemon zest and juice, salt and celery seeds. Process, scraping down the sides of the bowl as needed, until the dip is smooth, about 1 minute. Transfer the dip to a serving bowl and serve with celery sticks for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62693,"Mini Leek Quiches 1 large or 2 small leeks, white and light green parts only, finely chopped 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper 2 sprigs fresh thyme, leaves only
1 (14-ounce) box refrigerated pie dough, 2 rounds 3/4 cup heavy cream 2 large eggs 1/8 teaspoon pumpkin pie spice 1/2 cup finely grated Gruyere cheese Instructions: Preheat the oven to 350 degrees F. Rinse the leeks in a bowl of water and strain. Set aside. In a skillet over medium heat, add the butter. When it is melted, add the leeks and season with salt and pepper. Cook until they are soft and tender, 6 to 8 minutes. Remove from the heat, stir in the thyme, and let cool to room temperature. Roll out each pie dough round onto a clean dry surface. Using a 2 1/4-inch biscuit cutter cut 12 rounds from each dough. Gently press the rounds into each of the mini muffin tins to form mini crusts. In a large measuring cup, whisk the cream and eggs with the pumpkin pie spice and a generous pinch of salt and pepper. Fill each muffin cup with 1 teaspoon of the cooled leeks and top with 1 teaspoon of the cheese. Cover the filling with the egg and cream mixture. Place the muffin tins onto cookie sheets and put them into the oven. Bake until the egg mixture has set and the quiches are lightly browned, 10 to 15 minutes. Let cool for 10 minutes before turning them out onto a wire rack. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62694,"Salt Cured Cod and Roasted Garlic Croutons 2 pounds/1kg center-cut skinless cod fillet, bones removed 2 bunches fresh dill, chopped, plus an extra handful 1/2 cup/125ml coarse salt 1/4 cup/60ml brown sugar 1 tablespoon/15ml plus 1 teaspoon/5ml black peppercorns, crushed 6 cups milk (1 1/2 liters) 2 shallots, quartered 1 head garlic, plus 1 smashed garlic clove 1/3 cup/80ml plus 1 tablespoon/15ml extra-virgin olive oil Salt and freshly ground black pepper A handful chopped fresh chives A handful chopped fresh dill A handful chopped fresh parsley 1/4 cup/60ml olive oil 2 cloves garlic, smashed 4 slices country bread Salt and freshly ground black pepper Lemon wedges, for serving Instructions: For the cod and roasted garlic spread: Remove any brown parts from the cod. With a mortar and pestle, crush 2 bunches dill and mix with the coarse salt, brown sugar and 1 tablespoon peppercorns. Rub the salt mixture on the cod. Cover with plastic wrap and refrigerate for 1 hour. Bring the milk to a simmer in a saucepan over medium-low heat. Add the remaining 1 teaspoon peppercorns, the shallots and 1 smashed garlic clove. Rinse the cod to remove the excess salt mixture, then add to the saucepan and cook until flaky, about 10 minutes. Transfer the cod to a bowl and discard the milk mixture. Preheat the oven to 350 degrees F (180 degrees C). Cut the garlic head in half horizontally. Drizzle the cut sides with 1 tablespoon oil and season with salt and pepper. Wrap in foil and roast for 30 minutes. Flake the fish into the bowl with a fork or your fingers. Add the remaining 1/3 cup oil and the roasted garlic, squeezing the pulp from the skins, and mash until combined and creamy. Add the remaining handfuls chives, dill and parsley. Season with pepper. Refrigerate until ready to serve. For the croutons: Heat the oil in a skillet over low heat. Add the garlic and let it infuse the oil. Add the bread and toast on both sides. Season with salt and pepper. To serve, spread the cod mixture on the toast. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62695,"Pulled Pork 1 (5 to 7-pound) Boston pork butt, bone in 3/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust) Instructions: Preheat the oven or smoker to 225 degrees F. Score the fat cap of the butt, cutting through the fat only and not into the meat. Rub liberally with the seasoning rub. Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read meat thermometer, reaches 165 degrees F for slicing or 175 degrees F for pulling. If you wish to use the meat later, wrap the butt in double foil to retain the juices and refrigerate or freeze. If you are using the meat immediately, remove the bone by twisting it, it should easily come out. Then slice it or use 2 forks to shred the meat apart. To serve, use a 4-ounce portion of meat on a bun and top with BBQ sauce. For North Carolina style add 2 tablespoons of coleslaw. Savor and enjoy! ","[Zinfandel, Malbec, Syrah, Tempranillo]" 62696,"City Chicken 2 pounds cleaned pork tenderloin, cut into 1/2-inch cubes 1/2 cup all-purpose flour 2 1/2 teaspoons sweet paprika Kosher salt and freshly cracked black pepper 2 cups plain breadcrumbs 2 large eggs, beaten Olive oil, for cooking Instructions: Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Thread the pork cubes onto eight 6-inch skewers, dividing evenly. Set aside. In a bowl, whisk together the flour and 1 teaspoon paprika. Season with salt and pepper, then set aside. In another bowl, whisk together the breadcrumbs and 1 teaspoon paprika. Season with salt and pepper and set aside. In another bowl, whisk together the eggs and remaining 1/2 teaspoon paprika. Season with salt and pepper, then set aside. Dredge the skewers in the flour, then egg, then breadcrumb mixture, shaking off any excess in between. Place a large cast-iron pan on the direct-heat side of the grill. Add enough olive oil to come 1 to 1 1/2 inches up the side of the pan. Once the oil is hot, add the pork skewers in batches. Do not overcrowd the pan! Cook, allowing to deeply brown on all sides, 2 to 3 minutes per side. Once all the skewers are browned, return them all to the pan, then move the pan to the indirect-heat side of the grill and finish cooking until the internal temperature reaches 150 degrees F, 15 to 20 minutes more. Serve! ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 62697,"Leftover Mashed Potato Pizza 5 ounces slab bacon, finely diced (about 1 cup) 1 1/2 pounds prepared pizza dough, at room temperature All-purpose flour Olive oil, for drizzling Kosher salt and freshly ground black pepper 3 cups leftover mashed potatoes, slightly warm 1 1/2 cups shredded mozzarella (about 5 ounces) 1/2 leek (white and light green parts only), very thinly sliced 1 clove garlic, minced 1/2 cup freshly grated Parmesan or Pecorino Romano cheese (about 1 ounce) 12 fresh basil leaves Crushed red pepper flakes, optional Instructions: Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch round on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt and pepper. Slip the dough onto the preheated stone and cook until just set, about 4 minutes. Using the peel, remove the dough from the oven and spread half of the mashed potatoes over the top, leaving about a 1-inch border around the side. Season with salt and pepper. Then sprinkle half of the cheese on top and top with half of the bacon, leek and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62698,"Bourbon Apple Hot Toddy 6 cups apple cider 2 tablespoons packed light brown sugar A few gratings nutmeg
Seeds from 1 vanilla bean
One 2-inch piece orange zest
3/4 cup best-quality bourbon, optional
Whipped cream, for serving
Instructions: Combine the apple cider, brown sugar, nutmeg, vanilla seeds and orange zest in a medium saucepan over medium heat and simmer for 10 minutes. Divide among heat-proof mugs, top with a splash of bourbon if desired and a few dollops of whipped cream. ","[Bourbon, Brandy, Port]" 62699,"Turkey Lentil Chili 1 pound ground turkey 1 medium onion, chopped 2 cloves garlic, minced 1 package Mrs. Dash ? Chili Seasoning Mix (1.25 ounces) 2 tablespoons olive oil 1 cup chicken stock One 28-ounce can crushed tomatoes 1 bay leaf 2 cups canned kidney beans 2 cups canned lentils Sour cream, for serving 2 tablespoons chopped fresh cilantro Warm cornbread, for serving Instructions: Combine the turkey, onion and garlic in a medium bowl. Mix in the Mrs. Dash Chili Seasoning Mix. Refrigerate for 30 minutes to let the flavors meld.\n\nHeat the oil in a large pot or Dutch oven over medium-high heat. Add the turkey mixture and cook until browned. Add the chicken stock, tomatoes and bay leaf. Bring to a boil, reduce the heat to a low simmer and cook for 1 hour.\n\nAdd the kidney beans and lentils and cook for 10 minutes.\n\nServe the chili with a dollop of sour cream, a sprinkle of cilantro and cornbread on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 62700,"Momma Price's Great Old Fashioned Texas Punch 1 3-oz. package of fruit-flavored Jello, like strawberry 1 3-oz. package strawberry-flavored drink powder, such as Kool-Aid (sweetened) 2 qts. water 1 cup boiling water 1 cup sugar 1 46-oz. can pineapple juice 2 pts. pineapple sherbert 16 oz. orange-infused vodka 10 oz. 7-Up Instructions: Dissolve gelatin in boiling water, put in punch bowl. Add remaining ingredients and mix together. Add the 7-Up just before serving. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 62701,"Sunny's Michelada Skirt Steak Tacos with Cerveza Pico 8 ounces pilsner beer One 8-ounce can tomato sauce
1/4 cup vegetable oil
1 lime, quartered
2 pounds skirt or flank steak
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved or quartered, depending on size 1/4 cup pilsner beer
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon hot sauce
6 to 8 radishes, cut into wedges 2 jalapenos, seeded and finely chopped
Kosher salt and freshly ground black pepper
Olive oil, for drizzling 3 tablespoons cl lime seasoning (I like Tajin) 1 tablespoon ancho cl powder
Zest of 2 limes
Olive oil, for oiling the grill 12 to 18 warmed corn or flour tortillas
Instructions: For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steaks, then sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steaks from the bag and discard the contents. Pat steaks dry on both sides and sprinkle lightly with salt and pepper. For the pico: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use. For the rub: Preheat a grill or griddle to medium-high heat. Add the cl lime seasoning, cl powder and zest to a small bowl. Sprinkle the seasoning all over the steaks and rub into both sides. Lightly oil the grill grates. Place steaks on the grill, smooth-side down, and cook, flipping midway through, for about 8 minutes total. Remove steaks to a plate, then cover gently with aluminum foil and let rest at least 5 minutes. Thinly slice steaks against the grain along the length. Make tacos with warmed tortillas and prepared pico. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 62702,"Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach Kosher salt and freshly ground black pepper 1 pound vegetable penne pasta
4 boneless skinless chicken breasts
5 tablespoons olive oil 3 cloves garlic, finely chopped
1 large shallot, finely chopped
1/2 cup freshly squeezed lemon juice
1 1/2 cups trimmed and sliced sugar snap peas
One 10-ounce bag frozen peas
3 cups baby spinach
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley, plus additional leaves for serving
Instructions: Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside. Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips. Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more. Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62703,"Creamy Broccoli Fennel Slaw 1/2 cup plain, unsweetened Greek yogurt 1/4 cup mayonnaise
2 tablespoons chopped fennel fronds
2 tablespoons chopped fresh tarragon 1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Pinch cayenne Kosher salt and freshly ground black pepper
1/4 cup slivered almonds 2 cups julienned broccoli stems
1/2 cup finely sliced green cabbage
1/2 cup finely sliced red cabbage
1/2 cup finely sliced fennel bulb 1/2 cup grated carrot
1/2 cup finely sliced sweet onion
Instructions: For the dressing: In a large bowl, combine the yogurt, mayonnaise, fennel fronds, tarragon, honey, mustard, vinegar and cayenne. Season with salt and pepper; mix well. Cover and refrigerate while you prepare the slaw. For the slaw: In a dry saute pan over medium-high heat, toast the almonds until golden brown and fragrant, about 5 minutes. Shake the pan to ensure even cooking. Set aside. In a large mixing bowl, combine the broccoli, the green and red cabbage, and the fennel, carrot and onion. Toss well to combine. Add the dressing and toss to coat the vegetables thoroughly. Cover and refrigerate for 25 to 30 minutes to allow the vegetables time to soften. Sprinkle with the toasted almonds just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62704,"Chocolate Waffles 3 tablespoons unsalted butter 3 tablespoons vegetable shortening 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 3 tablespoons sugar 3 large eggs 1 cup milk 1/2 cup chocolate syrup, plus more for topping 1/2 teaspoon vanilla extract Cooking spray Confectioners' sugar and/or berries, for topping (optional) Instructions: Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl. Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined. Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 62705,"Grilled Plantains with Rum-Brown Sugar Glaze 2 cups dark rum 3/4 cup dark brown sugar Pinch salt 2 tablespoons unsalted butter, cut into small pieces 6 very ripe plantains (should be almost black), peeled and sliced on the bias into 1/2-inch thick slices 1/4 cup canola oil Instructions: Heat grill to high. Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and the mixture reduces and thickens slightly. Stir in butter until melted. Remove from the heat.
Brush plantains with oil on both sides and grill until golden brown and caramelized, about 3 to 4 minutes per side. Brush with the glaze during the last few minutes of grilling. Remove from the grill and brush with more of the glaze before serving.
","[Rum, Moscato, Tawny Port, Sherry]" 62706,"Abruzzo Summer Minestrone 3 tablespoons unsalted butter 3 cloves garlic, minced 1 white or yellow onion, chopped 1 carrot, sliced Kosher salt and freshly ground black pepper 4 cups low-sodium chicken broth 3 cups roughly chopped Swiss chard leaves 4 ounces small pasta shells (about 1 heaping cup) 4 ounces green beans, cut into 1-inch pieces (about 1 cup) 1 teaspoon dried oregano One 16-ounce jar tomato and sausage pasta sauce One 15-ounce can cannellini beans, rinsed and drained 1 yellow summer squash, sliced into half-moons 1 zucchini, sliced into half-moons 1/4 cup fresh basil leaves, torn Freshly grated Parmesan, for serving Instructions: Melt the butter in a Dutch oven set over medium-high heat. Add the garlic, onions and carrots and cook, stirring often, until the onion is translucent, about 5 minutes. Season lightly with salt and pepper. Stir in the chicken broth, chard, pasta, green beans, oregano, pasta sauce, cannellini beans, squash, zucchini, 1 cup water, 2 teaspoons salt and several grinds of pepper. Bring to a simmer and cook until the pasta is cooked and the vegetables are tender, about 5 minutes. Divide among 6 bowls and top with the torn basil and Parmesan. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 62707,"Smashed Potato Salad 2 1/2 pounds small yellow potatoes, halved or quartered if large Salt and freshly ground black pepper
1/4 cup olive oil
1/4 cup chopped fresh parsley
2 tablespoons country Dijon mustard or Dijon mayonnaise
1 tablespoon sherry or champagne vinegar
2 small or 1 large shallot, finely chopped
1 jalapeno, seeded and finely chopped
Instructions: Put the potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain and let cool slightly. Gently smash with a fork or potato masher. Meanwhile, in a large bowl, whisk together the oil, parsley, mustard, vinegar, shallots and jalapeno. Season with salt and pepper. Add the potatoes and gently combine. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62708,"Raw Oysters with 3 Dipping Sauces 1 cup red wine vinegar 1 pureed canned chipotle 1 1/2 tablespoons cracked black peppercorns 2 medium shallots, finely diced 1 tablespoon coarsely chopped cilantro 1 1/2 teaspoons honey Salt and freshly ground pepper 2 cups fresh lime juice 3/4 cup fresh orange juice 2 tablespoons minced ginger 1 tablespoon minced garlic 1 tablespoon honey 1/2 cup minced shallots 2 tablespoons coarsely chopped cilantro 3 limes, segmented 1 tablespoon lime zest Salt and freshly ground pepper 1 cup ketchup 2 tablespoons grated fresh horseradish Dash of hot pepper sauce Dash of Worcestershire sauce 1 tablespoon fresh lime juice 24 raw oysters, shucked Instructions: For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill. For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl. For the horseradish sauce: Combine all ingredients. For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62709,"Fried Halloumi \Curds\ with Muhammara and Pickled Crudit Vegetable oil, for frying 1 cup all-purpose flour 1 cup cornstarch 1 teaspoon baking powder 1 1/2 cups light beer, such as Miller Lite 1 pound halloumi cheese, diced into 1-inch cubes 2 cups white vinegar 1 cup water 1 tablespoon mustard seeds 1 tablespoon kosher salt 1 tablespoon sugar 1 teaspoon crushed red pepper flakes 2 cloves garlic 1 cup quartered lengthwise baby rainbow carrots 1 cup quartered radishes 4 ounces green beans 3/4 cup toasted walnuts, plus crushed walnuts, for garnish 1/4 cup olive oil, plus more as needed 1 teaspoon ground cumin 1 teaspoon lemon juice 1 teaspoon pomegranate molasses 1 teaspoon Aleppo pepper, plus more for garnish 1/2 teaspoon smoked paprika 3 scallions 1 fire-roasted bell pepper 3/4 cup crushed butter crackers Instructions: For the halloumi curds: Set up a deep fryer with vegetable oil and heat to 375 degrees F. Combine the flour, cornstarch and baking powder in a large bowl, then whisk in the beer. Let the batter sit in the fridge for 15 minutes to set. Dip the halloumi cubes into the batter and drain off any excess. Fry until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate, then transfer to a sheet tray lined with a wire rack so they don\u2019t get soggy. For the pickled crudit: Bring the vinegar and water to a boil in a pot, then reduce to a simmer. Once at a simmer, take off the heat and add in the mustard seeds, salt, sugar, crushed red pepper and garlic. Whisk until the salt and sugar dissolve. Taste and adjust seasoning if necessary. Combine in a glass bowl with the veggies. Let cool and allow to sit for at least 30 minutes. For the muhammara: Place everything MINUS the crackers in the bowl of a food processor. Pulse until smooth. Add in the crackers and pulse 5 times. Taste, adjust seasoning and, if too thick (looking for a texture similar to hummus) add a little more olive oil. Pulse a couple more times. To serve: Place the muhammara into a bowl and using a spoon, make a divot in the center. Pour a little olive oil in the divot and sprinkle some Aleppo pepper as well as some crushed walnuts. Top with the halloumi curds and pickled crudit. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 62710,"Gluten-Free Chicken Pot Pie 420 grams All-Purpose Gluten-Free Flour Mix, recipe follows 1/2 teaspoon kosher salt
4 sticks (2 cups) cold unsalted butter, cut into 1-inch cubes, plus more for greasing the parchment 1/2 cup ice-cold water, plus a few splashes more 2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into chunks Salt and Pepper 4 tablespoons olive oil 2 cups quartered mushrooms 1 large carrot, cut lengthwise and chopped 1 medium yellow onion, diced 3 cloves garlic, sliced 2 teaspoons chopped fresh thyme or 1 tablespoon dried thyme 1 medium russet potato, peeled and diced 2 tablespoons all-purpose gluten-free flour mix 2 quarts chicken stock 1/2 bunch asparagus, woody stems removed, chopped 1 cup frozen edamame 400 grams millet flour 300 grams sweet rice flour 300 grams potato starch Instructions: Make the dough: Put the flour and salt into a large food processor. Pulse them together until the flour is fluffy and aerated.
Add the butter. Pulse ten times. The flour and butter should look like a sandy mixture with chunks of butter still visible. Pour in 1/2 cup of the water. Pulse five times. The dough should look moistened but not wet, and gathering but not collected into a ball. If there are any dry patches of flour remaining, add more water 1 tablespoon at a time. The final dough should look a bit like cheese curds.
Form the dough into discs: Dump the curds of dough onto a clean, cool surface. (A piece of parchment paper works well here.) Gather them loosely into a pile. Put the heel of your hand on the top portion of the pile and press down and away from you. Repeat this with the entire pile until you have a smooth pie dough.
Cut the pie dough in half. Take one half and press the dough onto itself, as though you are closing the page of a book; repeat with the other side. Form the pie dough into a smooth disc and cover with plastic wrap. Repeat with the other half of the dough. Let the discs of dough rest in the refrigerator for 30 minutes.
Roll out the dough: Take the pie dough disks out of the refrigerator and let them sit out until they have come to a chilly room temperature, about 15 minutes or so. Put one disc of dough between two lightly greased pieces of parchment paper. Pat down the disk and put the rolling pin on top of it. Now, imagine that the dough is the face of a clock. Roll out once at 12 o'clock. Then, lift the pin and roll at 12:10. Moving in \ten-minute\ increments, roll out the dough to slightly larger than your pie pan.
Lift the top paper, put a 9-inch pie pan on top of the pie dough, and flip it over. Carefully, strip away the parchment paper. Go slowly. Voila! Pat the dough down into the pan. If some of the pie dough has stuck onto the parchment, no need to worry. Simply peel it off and pat into the rest of the pie dough.
Roll out the second disc of pie dough in a similar fashion. Put the pie pan and the top piece of dough in the freezer while you make the chicken filling.
Sear the chicken: Set a Dutch oven over medium-high heat. Season the chicken with salt and pepper. Pour in 2 tablespoons of the oil. Put half of the chicken into the hot oil. Let it cook for 2 to 3 minutes, then stir it up and cook until it is evenly browned. Remove the cooked chicken from the oil and repeat with the remaining chicken.
Cook the vegetables: Heat the remaining 2 tablespoons of oil in the Dutch oven. Add the mushrooms, carrot, onion and garlic and cook, stirring frequently, until the onion is soft and translucent, about 7 minutes. Add the thyme and cook until it is fragrant, about 1 minute. Add the potato. Make the gravy: Sprinkle the flour over the vegetables and stir. Cook for 2 to 3 minutes, stirring constantly. Pour in the chicken stock, stirring it into the vegetables. Bring the stock to a boil and then turn the heat down to simmer. Simmer the stock, stirring occasionally, until it begins to thicken, about 15 minutes.
Finish the filling: Add the asparagus and edamame to the vegetable mixture. Stir until they are fully incorporated. Taste the filling and season with salt and pepper if needed.
Fill the pie: Let the filling cool to room temperature. Pour it into the prepared pie pan. Allow the remaining piece of pie dough too come to a chilly room temperature.
Top the pie: Preheat the oven to 425 degrees F. Flip the pie dough on top of the pie. If the dough sticks and breaks, just pat the pieces together. Working with slightly wet fingers, crimp the edges of the pie dough together.
Bake the pie: Put the pot pie onto a parchment-lined sheet pan to catch the drippings during baking. Bake the pot pie until the crust is golden brown and the filling is piping hot and starting to ooze out of the pie crust, about 45 minutes to 1 hour.
Cool the pie: Allow the pie to cool to room temperature. Serve! Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62711,"Three-Pound Beef Burger for Six on Country Bread Extra-virgin olive oil, for brushing 3 1/2 pounds ground beef 1 teaspoon coarse sea salt, preferably gray salt, plus more for sprinkling 1/2 teaspoon freshly ground black pepper, plus more for sprinkling 6 ounces soft, fresh goat cheese, at room temperature, such as Laura Chenel's Nonstick spray, for spritzing One 16-ounce round loaf country bread Grilled Bing Cherry-White Balsamic Sauce, recipe follows 2 cups whole Bing cherries, stemmed 2 tablespoons unsalted butter 2 tablespoons finely chopped shallots 6 tablespoons white balsamic vinegar 2 tablespoons brown sugar 1/4 teaspoon coarse sea salt, preferably gray salt Pinch freshly ground black pepper Instructions: Preheat a gas grill to high or ignite the charcoal. When the grill is hot, clean your grill rack. Decrease the temperature to medium-high (for a gas grill only) and brush or wipe a little oil on the grill rack.
Divide the ground beef into two equal portions. Line a 9-inch-round cake tin with plastic wrap. Gently push half the beef into the tin. Don't press too hard. Place another sheet of plastic wrap on a work surface and invert the tin so the shaped beef patty pops out onto the plastic wrap. Line the cake tin with plastic wrap again. Gently push the remaining half the beef into the tin and keep it in the tin for the moment.
Sprinkle the top of each patty with the salt and pepper. Spoon the cheese onto the patty still in the tin. Spread the cheese to cover the meat, but leave about 1/2-inch margin uncovered around the edge. Use the plastic wrap-lining to remove the patty from the tin and flip it onto the non-cheese patty. You want the seasoned sides of the meat facing together, with the cheese sandwiched between. Lightly press the 2 patties together all around the edge. Sprinkle the top of the burger with salt and pepper.
Wipe a pizza peel with a little oil and transfer the burger to the grill using the peel. Close the grill lid and cook until the bottom of the patty shows grill marks, 8 to 9 minutes. Spritz a little nonstick spray on top of the burger, then flip and cook, 8 to 9 minutes. Gently transfer the cooked burger to a large platter and let rest, about 15 minutes.
Halve the bread straight across horizontally so it forms a bun. If you like, you can toast both halves lightly on the grill. Transfer the burger onto the bottom half of the bread. Spoon on the Grilled Bing Cherry-White Balsamic Sauce and close the burger with the top half of the bread. Slice the burger into 6 wedges, as if you were cutting a pizza, and serve. A fresh grind is just as important. Choose chuck steaks from your butchers and ask them to grind the meat while you wait, the same day you plan to cook them if possible. Even your local supermarket butcher will be happy to do this for you. Summer fruit, when given a quick turn on the grill, gets a smoky, sultry tang that works well with goat cheese on a burger. This also works well as a topping for a turkey burger, chicken breast or a grilled pork chop or pork loin.
Dark red Bing cherries are beautiful in this sauce but you can also use a combination of cherries with apricots, peaches or any stone fruit. I like to grill cherries and then pit them; you lose less juice that way. For stone fruit, cut the fruit in half, remove the pit, give the fruit a light rub of olive oil on both sides and then grill, about 2 minutes each side.
Preheat a gas grill or charcoal grill to medium-hot heat. A charcoal grill will glow red under gray ash when at this temperature. (Alternatively, grill the cherries in a hot grill pan over high heat on the stove.) Pour the cherries into a fine-mesh grill basket or all-metal strainer, and place the basket over the grill. Cook until bright and smoky, but not charred, about 4 minutes. Give the basket a good shake every 20 to 30 seconds, so the cherries heat through. After 3 minutes, taste a cherry to see if it's smoky enough. Take the basket off the heat and let the cherries cool, about 5 minutes.
Halve the cherries over a bowl, reserving all the cherry juice you can. Discard the pits. Melt the butter over medium-high heat in a large saucepan or skillet, either on the grill or the stove. When the butter is foaming, add the shallots and stir. Cook the shallots until they begin to show some color, about 2 minutes. Stir in the vinegar and brown sugar. Add the cherries to the saucepan with any reserved juice. Cook until just slightly syrupy, about 3 minutes. Add the salt and pepper, taste, and add more seasoning if you like.
This can be stored in the fridge, tightly covered, for 3 to 4 days. Yield: about 2 cups. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Zinfandel]" 62712,"Doctor Pepper Shot 1 cold mug (must be a mug) 1 lager beer 1 shot glass 1 shot Amaretto 1/4 shot of 151 Rum Instructions: Fill mug with beer. Fill shot glass 3/4 full with Amaretto. Top with rum. Place shot glass and contents into beer. Enjoy. ","[Bourbon, Rum, Brandy]" 62713,"La Cecina 1 pound chickpea flour 6 1/3 cups cold water 5 tablespoons olive oil 1 tablespoon salt Freshly ground black pepper Instructions: In a mixing bowl, mix together the chickpea flour and water, until all the lumps are gone and the consistency is even. Add 2 tablespoons of olive oil, the salt and black pepper, to taste, and mix thoroughly. Let the mixture rest for about an hour. Preheat the oven to 450 degrees F. Spread the remaining olive oil on a 14-inch pizza pan and pour the batter into the central part of the pan without shaking it. The pan should remain completely oiled with the batter floating on top. Bake for 35 minutes, or until golden brown. ","[Vermentino, Gavi, Grner Veltliner, Albari?o]" 62714,"Kale and Broccoli Soup 2 tablespoons olive oil 1 cup chopped yellow onion 1 cup chopped peeled potato Pinch cayenne 1 medium garlic clove, minced Kosher salt and freshly ground black pepper 2 1/2 cups low-sodium vegetable broth 1 1/2 cup broccoli florets 1 1/2 cup packed chopped kale 1 tablespoon unsalted butter Croutons and grated pecorino for garnish Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, cayenne, 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 1 cup of water and bring to a simmer. Add the broccoli and simmer until the potatoes and broccoli are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and continue to cook until the kale is tender, about 5 minutes. Remove from the heat, 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 blender more than halfway full). Reheat the soup if necessary. Off the heat, swirl in the butter until it is melted. Adjust the consistency with water and seasoning with salt and pepper as needed. Serve hot sprinkled with croutons and grated Pecorino. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62715,"Cinnamon Rolls 1/4 cup warm water One 1 1/4-ounce package instant yeast (2 1/4 teaspoons)
1 cup plus 1 teaspoon sugar 1 large egg, lightly beaten
1/4 cup canola oil
2 teaspoons kosher salt
1/2 cup cold water
1/2 cup boiling water
4 cups all-purpose flour, plus 1/2 cup or more as needed
2 tablespoons ground cinnamon
6 tablespoons unsalted butter, melted
1 cup confectioners' sugar 2 tablespoons milk or orange juice
Instructions: For the cinnamon rolls: In the bowl of a stand mixer fitted with a dough hook, mix the warm water with the yeast and 1 teaspoon sugar. Set aside for about 5 minutes, until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.) In a large bowl, stir together 1/2 cup sugar, the egg, oil and salt. Mix in the cold water and then the boiling water. Add this to the yeast mixture and stir until well blended. With the machine on low speed, slowly add in 4 cups of flour until incorporated. Knead in the mixer on low speed for about 5 minutes until smooth, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Put the dough into a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours. Meanwhile, combine the remaining 1/2 cup sugar with the cinnamon in a small bowl. Grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush. Punch down the dough and place it on a lightly floured surface. Using a rolling pin, roll it into a rectangle about 20 by 10 inches, with the long edge facing you. Using the pastry brush, spread 1/4 cup of the melted butter over the top of the dough. Sprinkle the cinnamon-sugar mixture evenly over the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal it. Use a sharp knife to cut the dough into 12 even rounds. Place the rounds, cut-side down, into the prepared baking dish. There will be some space in between the rounds. Brush the tops of the rolls with the remaining 1 tablespoon melted butter. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place for 1 1/2 to 2 hours. Preheat the oven to 350 degrees F. Bake the rolls until golden, 40 to 45 minutes. For the icing: Meanwhile, mix the confectioners' sugar with the milk in a small bowl. When the rolls come out of the oven, drizzle the icing over the hot rolls. Serve while warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62716,"Salvadorian White Corn Cakes with Pork, Beans, and Cheese: Pupusas 1 pound corn flour, ground for tortillas 1 cup water 1/3 cup melted butter 2 tablespoons lard 1 onion, cut into small dice 8 ounces roasted pork, diced 8 ounces queso blanco, grated Salt Instructions: In a standing mixer fitted with a whisk attachment, combine corn flour, water, and butter. Mix until incorporated into dough. Let dough rest for 1/2 hour. In a medium saute pan melt lard. Add onion and pork and cook until translucent, set aside and cool. Portion the dough in small balls, approximately 1 ounce, and flatten with hands. Place approximately 1 tablespoon of the pork stuffing on top of each flattened dough and sprinkle with cheese. Cover with another flattened disk of dough and seal edges by pinching them together. Cook in electric flat top or cast iron griddle for approximately 4 minutes on each side or until golden brown. Serve with refried beans. ","[Chardonnay, Sauvignon Blanc, Vermentino, Torronts]" 62717,"Italian Cream Cake (From Beth Lott's Mom) 1/2 teaspoon salt 1 cup buttermilk, at room temperature 2 cups shredded coconut 1 cup finely chopped pecans or walnuts 1 teaspoon vanilla extract 1 (8-ounce) package cream cheese, at room temperature 1/4 cup butter, softened at room temperature 1 teaspoon vanilla 1 (16-ounce) box powdered sugar, sifted 3/4 cup finely chopped pecans or walnuts 1/2 cup shortening, room temperature 1 stick butter, room temperature 2 cups sugar 5 eggs, separated and at room temperature 2 cups flour 1 teaspoon baking soda Instructions: Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans. In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients. In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top. While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62718,"Butternut Squash and Kale Stir Fry 2 tablespoons butter 1 tablespoon olive oil
1/2 butternut squash, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon cl powder (more to taste)
Freshly ground black pepper 1 bunch kale, leaves torn, stalks discarded
Instructions: Heat 1 tablespoon of the butter and the olive oil in a large skillet over high heat. Add the squash and sprinkle with the salt, cl powder and pepper. Cook for several minutes, turning gently with a spatula, until the squash is deep golden brown and tender (but not falling apart). Remove to a plate and set aside. In the same skillet, melt the remaining 1 tablespoon butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 62719,"Bulgur Lentil Pilaf with Tahini-herb Sauce 4 cups water 1 cup green lentils, picked over and washed 2 large onions, cut into 1/2-inch dice 1/2 cup extra-virgin olive oil 1 cup medium grind bulgur 1 1/2 teaspoons kosher salt Freshly ground black pepper 2 cups grape tomatoes, halved 1/3 cup chopped fresh flat-leaf parsley, mint, or dill, or a mix Tahini-herb sauce, recipe follows 1/2 cup flat-leaf parsley 1/3 cup freshly squeezed lemon juice 1/4 cup water 1/4 cup tahini 2 teaspoons honey 1 garlic clove, smashed 1 teaspoon kosher salt Freshly ground black pepper Instructions: For the pilaf: Bring the water and lentils to a boil in a medium saucepan. Adjust the heat to a simmer, cover and cook for 15 minutes. Meanwhile, fry the onions in the olive oil over medium heat until well browned, about 12 minutes. Season with salt and pepper, to taste. Add the onions, bulgur, 1 1/2 teaspoons salt to the pan with the lentils, bring to a full simmer, and then cook covered for 5 minutes. Remove from the heat and let stand for an additional 15 minutes. Transfer pilaf to a platter and top with the tomato and herbs. Serve drizzled with the Tahini-herb sauce. Puree all the ingredients in a blender or a mini food processor to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.) Note: This sauce is also great used as a dip, spread, or salad dressing.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 62720,"Barbecue Pulled Pork 1/4 cup packed dark brown sugar 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon mustard powder 1/2 teaspoon ground allspice 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces 1 tablespoon vegetable oil 1 onion, chopped 4 cloves garlic, chopped 1 tablespoon tomato paste 2 cups low-sodium chicken broth 1/2 cup ketchup 1/4 cup apple cider vinegar 7 hamburger buns or potato rolls Coleslaw and pickle slices, for serving Instructions: Mix the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Rub half of the mixture all over the pork; transfer to a large resealable plastic bag and refrigerate 1 to 4 hours. Preheat the oven to 350 degrees F. Heat the vegetable oil in a large Dutch oven over medium heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove to a plate. Add the onion, garlic, 1 teaspoon salt and a few grinds of black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes. Add the tomato paste and the remaining spice mixture; cook, stirring, 2 more minutes. Stir in the chicken broth, ketchup, vinegar and 2 cups water. Tear 1 bun into pieces and add to the pot. Return the pork to the pot and bring to a simmer. Cover the pot and transfer to the oven. Cook until the pork is very tender, about 2 hours. Uncover and continue cooking until the sauce thickens slightly, about 20 more minutes. Shred the pork with 2 forks, tossing to coat in the sauce. Serve on buns with coleslaw and pickles. ","[Syrah, Zinfandel, Malbec, Tempranillo]" 62721,"Greek Lamb Stew with Egg and Lemon Sauce 4 pounds lamb shoulder, trimmed and cut into 2-inch pieces 2 tablespoons olive oil 1 large onion, sliced 2 celery stalks, sliced 1 carrot, sliced 6 cups chicken stock or broth 2 cups water A cheesecloth bag containing 8 peppercorns, 8 sprigs parsley and 1 large bay leaf 1 tablespoon minced fresh marjoram leaves, or 1 teaspoon dried, crumbled Salt to taste 8 artichokes, trimmed, chokes removed and artichokes quartered 5 large eggs 1/2 cup fresh lemon juice 1/4 cup snipped fresh dill Instructions: In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 62722,"Beefy Mac and Cheese Kosher salt 8 ounces medium pasta shells 3 tablespoons unsalted butter 1 small onion, chopped 1 tablespoon tomato paste 1 tablespoon chili powder 8 ounces ground beef 2 tablespoons all-purpose flour 1 cup low-fat (1 percent) milk 2 1/2 cups shredded Mexican cheese blend (about 8 ounces) 2 tablespoons breadcrumbs (preferably panko) 2 scallions, thinly sliced Instructions: Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta. Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until soft, about 5 minutes. Add the tomato paste and chili powder and stir until brick red, about 2 minutes. Add the beef and cook, stirring, until browned, 4 minutes. Stir in 1/2 teaspoon salt. Spread the mixture in a 3-quart flameproof baking dish. Preheat the broiler. Melt the remaining 2 tablespoons butter in a pot over medium heat. Add the flour and cook, stirring, 1 minute. Add the milk and reserved cooking water, bring to a simmer and cook, whisking, until thick, 2 minutes. Add 2 cups cheese, the cooked pasta and 3/4 teaspoon salt and stir until the cheese melts. Spread over the beef mixture. Mix the remaining 1/2 cup cheese and the breadcrumbs; sprinkle over the pasta mixture and broil until golden. Top with the scallions.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Sweet Potato and Black Bean Tacos 1 large sweet potato, peeled and diced 1 can black beans, drained and rinsed 1 red bell pe" 62723,"Hunt'sandreg; Bruschetta Chicken Grill 1/2 cup balsamic vinaigrette dressing, divided 1/4 cup Hunt's? Tomato Paste, divided 4 boneless skinless chicken breasts (5 oz each) 1 can (14.5 oz each) Hunt's? Diced Tomatoes, drained 1/4 cup sliced green onions 2 tablespoons chopped fresh basil 1 clove garlic, finely chopped 4 thick slices Italian bread Instructions: Stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. Pour over chicken in small glass dish; cover. Refrigerate 30 minutes or up to 8 hours. Meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. Refrigerate until ready to use. Preheat grill to medium. Remove chicken from marinade; discard marinade. Grill chicken 10 to 12 minutes or until no longer pink in centers (165 degrees F), turning once. Just before chicken is done, grill bread 2 minutes on each side or until toasted. To serve, place bread on serving plates; top with chicken and tomato mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62724,"Veal and Mushroom Stew over Mascarpone Ravioli 1/2 cup peeled, seeded, and chopped tomatoes 2 tablespoons plus 1 teaspoon chopped garlic 2 cups veal reduction 2 tablespoons butter 1 tablespoon finely chopped fresh parsley leaves 8 ounces mascarpone cheese 2 tablespoons chiffonade fresh basil leaves 32 squares fresh pasta (3 by 3 inches) such as wonton wrappers 4 ounces grated Parmigiano-Reggiano Chopped fresh chives, for garnish 2 tablespoons olive oil 1 pound ground veal 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup finely chopped onions 1 pound assorted exotic mushrooms, cleaned and stemmed 2 tablespoons minced shallots Instructions: Heat the olive oil in a large saute pan, over medium heat. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the veal to the pan and brown, about 5 to 6 minutes. Add the onions and saute for 2 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid. Add the shallots and tomatoes and cook for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 6 to 8 minutes. Adjust seasonings with salt and pepper, to taste. Stir in the butter and parsley. Set aside and keep warm. Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil. Mix well. Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely. Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely. To serve, place 2 ravioli in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 62725,"Oxtail Stew: Rabo Encendido 5 pounds oxtails, cut into 2-inch thick rounds 1 cup flour 1/2 cup Cajun seasoning 3 tablespoons olive oil 1 cup Port 1 large yellow onion, diced 1 large carrot 3 stalks celery, diced 3 Italian frying peppers, cut into large pieces 1 cup red wine 1 (10-ounce) can whole tomatoes 1/2 can chipotle pepper adobo 1 cup dry Sherry 3 bay leaves 1 bunch thyme, leaves picked and chopped Salt and pepper Instructions: Coat oxtail pieces with the flour and Cajun seasoning, sear them in 3 tablespoons oil, and remove from the pan. Pour off the fat from the pan, deglaze with the Port, and pour off the Port, reserving it for later use. In the same pot, caramelize the onions, carrot, celery, and peppers. Deglaze with the red wine. Add the oxtails to the vegetables. Adding in the tomatoes, chipotle, Sherry, bay leaves, thyme, and Port, and simmer for approximately 3 hours. Season, to taste, with salt and pepper and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 62726,"The Greatest American Patty Melt in the Country 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 2 tablespoons dry sherry wine
Kosher salt and freshly ground black pepper 1 1/2 pounds ground chuck 2 teaspoons garlic salt
Freshly ground black pepper
8 slices marble rye
16 slices white American cheese
1 stick (8 tablespoons) unsalted butter, at room temperature Yellow mustard, optional, for serving Instructions: For the caramelized onions: Add the butter to a medium skillet over medium-low heat. Add the onions and cook, undisturbed, until the bottoms of the onions begin to caramelize, 10 to 15 minutes. Stir once, then cook for another 5 minutes, undisturbed, until golden. Deglaze with the sherry. Season with salt and pepper and set aside. For the patty melts: Heat a large cast-iron skillet over medium-high heat. Form the meat into 4 balls with your hands. Season both sides with the garlic salt and some pepper. Smash to the desired size (matching up with the size of your bread). Griddle each side until crusty, very seared and about medium/medium rare in the interior (about 130 degrees F), 5 to 6 minutes a side. Thoroughly wipe clean the skillet and reduce the heat to medium low. On each of 4 slices of rye, place 2 slices of cheese, then a patty, then some onions, then 2 more slices of cheese and finally another slice of rye. Butter both sides of each sandwich (crust to crust is a must) and griddle until the bread is slightly golden and the cheese is gooey, 2 to 3 minutes per side (dome with a metal bowl if necessary to ensure the cheese melts). Serve with your favorite yellow mustard if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62727,"Venison Oscar 1/8 cup olive oil 2 pounds sliced venison top round, cut into 2-ounce portions and pounded thin Salt and freshly ground black pepper 16 asparagus spears, tips only 4 tablespoons mayonnaise 3 egg yolks 2 teaspoons freshly squeezed lemon juice 2 teaspoons crab boil seasoning (recommended: Old Bay) 1/2 pound jumbo lump crabmeat Instructions: Preheat oven to 350 degrees F. Heat olive oil in a skillet. Season venison with salt and pepper and sear both sides lightly. Arrange on a baking sheet. Have a bowl of ice water handy. Blanch or steam asparagus tips until tender and shock cool in ice water. Combine mayonnaise, egg yolks, lemon juice, and crab boil seasoning in a bowl and mix well. Stir in lump crabmeat, trying to avoid breaking up lumps. Spoon crab mixture onto each venison cutlet and place 2 asparagus tips criss-crossed on top. Bake in oven until crab is light golden brown. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 62728,"Mojito Cupcake 1/2 cup buttermilk 1/2 teaspoon mint extract 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 1 cup granulated sugar 1 stick (1/2 cup) unsalted butter, at room temperature 2 eggs, at room temperature 2 tablespoons white rum 1/4 teaspoon vanilla extract Zest and juice of 1 1/2 limes 1 cup granulated sugar 1/2 stick (1/4 cup) unsalted butter 1/4 cup white rum 1/8 teaspoon mint extract Zest of 1 lime 5 cups confectioners' sugar 3 sticks (1 1/2 cups) unsalted butter, at room temperature 3 tablespoons white rum 1 1/2 tablespoons lime juice 1/8 teaspoon fine salt Instructions: For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners. Combine the buttermilk and the mint extract in a bowl and set aside. In a medium bowl, sift together the flour, baking powder and salt and set aside. Using a stand mixer on medium-high speed, beat the granulated sugar and butter together until pale, light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition; scrape down the sides of the bowl. Add the rum, vanilla and lime zest and juice and mix until combined. Add the dry ingredients and buttermilk mixture in alternating batches and mix until just combined. Divide the batter among the cupcake liners, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 20 minutes. Cool the cupcakes on a cooling rack for 5 to 10 minutes. For the mojito syrup: In a small saucepan, combine the granulated sugar, butter and 1/4 cup water over medium-high heat. Bring the mixture to a boil and cook, stirring often, until the butter is melted and the sugar is dissolved. Off heat, carefully add the rum and mix until incorporated. Add the mint extract and lime zest and mix until combined. For the frosting: Using a stand mixer, beat the confectioners' sugar and butter together until well combined. Add the rum, lime juice and salt and mix on medium-high speed until incorporated and fluffy. To assemble: Brush the mojito syrup onto the cupcakes with a pastry brush, or drizzle over the cupcakes using a spoon. Allow the cupcakes to cool completely and absorb the syrup before topping with the frosting. ","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 62729,"Bacon Caramel Scuffins with Caramel Clotted Cream Nonstick cooking spray, for muffin tin 6 slices Applewood-smoked bacon
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup half-and-half
6 teaspoons plus 2 tablespoons jarred caramel sauce 1/2 cup clotted cream
Instructions: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray. Arrange the bacon in a single layer on a rimmed baking sheet and bake until very crisp and brown, turning once, 18 to 20 minutes. Drain on a paper-towel-lined plate, then chop very finely. Whisk the flour, baking powder and salt together in a medium bowl. Combine the butter and brown sugar in a large bowl and beat with an electric mixer until well combined. Add the egg and vanilla extract and beat until well mixed. Whisk in the half-and-half, and then add the flour mixture; beat until just incorporated, scraping down the sides of the bowl with a rubber spatula as needed. Stir in the chopped bacon. Distribute the batter evenly among the muffin cups, smoothing the surface with moistened fingers. With your finger or a small measuring spoon, make small divots in the center of the batter and spoon 1/4 teaspoon of the caramel sauce into each divot. Bake until a wooden pick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a rack. While the scuffins bake, gently swirl together the clotted cream and the remaining 2 tablespoons caramel sauce. Serve the scuffins with the caramel clotted cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62730,"Peach, Corn and Burrata Bruschetta 2 ears corn, kernels cut off 2 small peaches, sliced into thin wedges
1 Fresno or serrano cl, thinly sliced 1/3 cup chopped fresh basil
2 teaspoons white balsamic vinegar
1 tablespoon extra-virgin olive oil, plus more for drizzling, optional
1/2 teaspoon kosher salt Eight 1/2-inch-thick slices ciabatta bread
1/4 cup olive oil
8 ounces burrata cheese, drained and patted dry
1/2 teaspoon flaky sea salt
Instructions: In a medium bowl, combine the corn, peaches, cl, basil, white balsamic, extra-virgin olive oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator. Meanwhile, heat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with the olive oil and grill until golden brown, about 1 minute per side. To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more olive oil if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62731,"Pho to Go 4 cups low-sodium chicken stock 2 tablespoons hoisin sauce
1/2 teaspoon fish sauce
2 cinnamon sticks
2 whole star anise
1 serving uncooked noodles of choice, such as ramen, glass or egg noodles Shredded rotisserie chicken meat, for topping Sliced shiitake mushrooms, for topping Jalapenos slices, for topping Bean sprouts, for topping, Lime wedges, for topping Fresh mint leaves, for topping Instructions: Put the chicken stock, hoisin, fish sauce, cinnamon sticks and star anise in a medium pot, bring to a boil, lower to a simmer and simmer for at least 10 minutes. Transfer to a thermos to keep hot. Pack the noodles, chicken and sliced shiitakes at the bottom of a serving container, followed by the jalapenos, sprouts, lime wedges and mint. When the lunch bell rings, pour the hot soup over the ingredients in the serving container, let stand a few minutes and enjoy!! ","[Vietnamese Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 62732,"Carrot-Zucchini Cornbread 1/2 cup grated carrots 1/2 cup grated zucchini Kosher salt Cooking spray 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 egg 1 cup milk 1 cup sour cream or plain Greek yogurt 2 tablespoons unsalted butter, melted 1/4 cup chopped fresh parsley Instructions: Sprinkle the carrots and zucchini with salt. Set aside for 15 minutes; squeeze dry. Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the carrots, zucchini and parsley. Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 62733,"Warm Crab and Potato Salad 3 tablespoons olive oil 6 new potatoes, roasted at 375 degrees for 25 to 30 minutes, and quartered 2 green onions, thinly sliced 1 1/2 pounds lump crabmeat, picked over 1 jalapeno, finely diced 1/4 cup chopped cilantro leaves Salt and freshly ground pepper Carrot-Habanero Broth, recipe follows 3 cups fresh carrot juice (about 2 pounds, juiced) 1 teaspoon whole fennel seeds 1 teaspoon whole coriander seeds 1 teaspoon whole cumin seeds 1/2 habanero cl, chopped Salt Instructions: Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper. Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Repeat with 4 other bowls. Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62734,"Chocolate Monkey Sundae 1/2 cup water 2 cups sugar 1 cup heavy cream 1/2 cup rum Sliced bananas, if desired 1 cup heavy cream 1 tablespoon corn syrup 8 ounces chocolate pieces 1/2 cup sugar 1 tablespoon cocoa powder 1 cup all-purpose flour 1 tablespoon cocoa powder 1 cup powdered sugar 1 cup egg whites 6 ounces melted butter 1/2 cup heavy cream 1 tablespoon sugar 1 tablespoon vanilla extract Favorite ice cream, for serving Toasted nuts, for serving Instructions: Caramel-rum sauce: In a sauce pan combine the water and sugar and cook until caramel in color. Slowly add in the cream and then the rum. Allow the sauce to cool and add sliced bananas if you wish. Chocolate fudge sauce: Combine the cream and corn syrup and bring to a boil. Once boiling add the remaining ingredients, remove from the heat and whisk until all of the chocolate is melted and the sauce is smooth. Tuile batter: Preheat oven to 350 degrees F. Combine all of the dry ingredients and add to a stand mixer fitted with a paddle attachment. Mix in the egg whites and then the melted butter. Spread or pipe the batter onto a silpat and bake in oven for 5 to 10 minutes. Whipped cream: Place the cream in a stand mixer and whip on high speed, once at a medium peak add the sugar and vanilla extract. To assemble the sundae: Place the caramel rum in the bottom of a sundae glass. Layer scoops of your favorite ice cream on top and pour the fudge over the ice cream. Repeat until the glass is full. Top with whipped cream, toasted nuts and a tuile cookie. To assemble the sundae, place the caramel rum bananas in the bottom of a sundae glass. Layer scoops of your favorite ice cream on top and pour the fudge on to the ice cream. Repeat until the glass is full. Top with whipped cream, toasted nuts and the tuile monkey cookie. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Riesling, Moscato, Tawny Port, Brut Champagne]

" 62735,"Smoked Meat Sandwich 6 ounces thinly sliced Smoked Meat, recipe follows 1 ounce yellow mustard 2 slices light caraway rye bread
1 pickle spear
One 12- to 14-pound beef brisket 1/2 cup ground allspice
1/2 cup pickling salt
1/2 cup sugar
2 tablespoons garlic powder
2 tablespoons sodium nitrate
1 1/2 tablespoons ground cinnamon
Instructions: Heat the Smoked Meat in a microwave until warm, 45 to 60 seconds. Drizzle the mustard on a slice of bread. Top with the Smoked Meat and the remaining slice of bread. Cut crosswise and serve with the pickle. Score the brisket 3 to 4 times in a diamond pattern, making sure to cut through the fat. Line a large roasting pan with foil. Place the brisket inside. Combine the allspice, pickling salt, sugar, garlic powder, sodium nitrate and cinnamon in a small bowl. Rub the seasoning mix over the entire brisket so it can soak into the meat. Cover the pan tightly with foil so it is airtight and refrigerate for 5 days. Preheat the oven to 325 degrees F. Roast the brisket, covered, for 6 hours. Remove the foil, scrape off any excess dry rub from the brisket and transfer the meat to a large sheet of foil. Wrap the hot meat tightly and refrigerate for 2 days. Slice the brisket very thin and divide into 6 ounce portions for smoked meat sandwiches. The brisket will keep, tightly wrapped, in the refrigerator for up to 10 days.
","[Burgundy, Merlot, Pinotage, Tempranillo]" 62736,"Maple Baked Beans 1 pound dry red kidney beans 2 quarts water 1 large yellow onion, cut in eighths 1 bay leaf 6 whole black peppercorns 3/4 cup medium amber pure maple syrup 1/2 cup light brown sugar, lightly packed 1/2 cup ketchup 1 tablespoon Chinese chili paste 1 tablespoon grated fresh ginger 1 teaspoon kosher salt 5 ounces thick-cut smoked bacon, cubed Instructions: Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again. Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid. Preheat the oven to 225 degrees F. In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes. Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot. ","[Chardonnay, Merlot, Cabernet Franc, Tempranillo]" 62737,"Maple-Mustard Chicken Thighs 4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds) 2 tablespoons grainy French mustard 2 tablespoons Dijon mustard 1 clove minced garlic 1/2 teaspoon dried marjoram 2 tablespoons maple syrup Instructions: Preheat oven to 375 degrees F. Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a \crust.\ Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62738,"Rum Swizzle 4 ounces dark rum (recommended: Goslings Black Seal rum) 4 ounces Barbados rum or amber rum 2 ounces triple sec 2 lemons, juiced 5 ounces pineapple juice 5 ounces orange juice 2 ounces Bermuda falernum or simple sugar syrup 4 dashes Angostura bitters Cracked ice Instructions: Add all the ingredients to a pitcher with a tight-fitting lid. Shake vigorously until a frothing head appears. Strain into cocktail glasses and let the fun begin. ","[Rum, Triple Sec, Orange Juice]" 62739,"Papaya Mint Dressing Over Fruit Salad 1 papaya, peeled, seeded and cut into chunks 3/4 cup canned papaya nectar 2 tablespoons rice wine vinegar 2 teaspoons minced fresh ginger 1 tablespoon sugar 1/3 cup olive oil Assorted fresh fruit, sliced 1 bunch mint, chopped fine (reserve some whole leaves for garnish) Instructions: In a blender, combine papaya, nectar, vinegar, ginger and sugar, and blend until smooth. With motor running, pour in olive oil in slow, steady stream until incorporated. Pour into a bowl, stir in mint and refrigerate, covered until ready to use. Pour over fresh fruit and garnish with mint leaves. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 62740,"Mango Chutney 4 pounds fresh mangos, ripe but not too soft, peeled 3 tablespoons vegetable oil 1 teaspoon cl flakes 2 1/2 cups medium dice red onion 1/4 cup minced fresh ginger 1 cup small dice red bell pepper 8 ounces unsweetened pineapple juice 4 ounces cider vinegar 1/2 cup brown sugar 1 1/2 tablespoons curry powder Kosher salt and fresh ground white pepper 1/2 cup raisins or golden raisins 1/2 cup toasted, roughly chopped macadamia nuts Instructions: Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh. In a saute pan heat the oil and add the cl flakes. Be careful not to burn the cl, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 62741,"Decadent (Gluten-Free!) Chocolate Cake 1 pound plus 3 ounces bittersweet chocolate, such as Lindt, broken into chunks 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, at room temperature 1 tablespoon Cup4Cup gluten-free flour 1 1/2 tablespoons sugar 1 teaspoon instant coffee granules 1/4 teaspoon kosher salt 4 extra-large eggs, at room temperature, separated 1/4 cup heavy cream Vanilla or coffee ice cream, for serving Instructions: Preheat the oven to 425 degrees F. Grease an 8-inch springform pan and line the bottom with parchment paper. Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, flour, sugar, coffee granules and salt with a rubber spatula. Whisk in the egg yolks until smooth. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the chocolate mixture and fold them in very carefully with a rubber spatula, just until combined. Scrape the mixture into the prepared pan, smooth the top and bake for 15 minutes exactly. (Be sure your oven temperature is accurate!) Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle. Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream. ","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 62742,"Greek Souvlaki Chicken Wings Juice of 4 lemons (about 1/2 cup), plus more lemon wedges for serving 1 head of garlic, cloves separated and peeled Kosher salt 2/3 cup extra-virgin olive oil 2/3 cup dry white wine 3 tablespoons dried mint 3 tablespoons dried oregano 4 pounds whole chicken wings Freshly ground black pepper 1 cup plain full-fat Greek yogurt 3 tablespoons finely chopped fresh dill Vegetable oil, for oiling the grill grates Crumbled feta Instructions: Combine the lemon juice, garlic and 2 tablespoons salt in a blender and blend on low until smooth. Transfer 2 tablespoons of the mixture to a medium bowl and reserve for the yogurt sauce. To the remaining garlic-lemon mixture still in the blender, add the olive oil, wine, mint and oregano and blend until evenly combined. Pour the marinade into a large bowl and add the chicken wings. Sprinkle with some pepper and toss to coat evenly, then cover with plastic wrap and refrigerate for at least 1 hour or up to overnight. Meanwhile, make the yogurt sauce: Add the yogurt and dill to the bowl containing the reserved garlic-lemon mixture, season with pepper and stir until smooth. Transfer the sauce to a serving bowl, cover with plastic wrap and refrigerate until ready to serve. Preheat a grill to medium heat. Lightly brush the grill grates with vegetable oil, then grill the chicken wings, turning often to prevent burning, until golden brown, lightly charred at the edges and cooked through, about 25 minutes. Transfer the wings to a serving platter and season with salt. Drizzle with yogurt sauce and sprinkle with crumbled feta. Serve immediately with lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62743,"Creamy Polenta with Spinach 2 cups low-sodium chicken broth 2 tablespoons olive oil
2 cloves garlic, smashed and peeled
3/4 cup quick-cook polenta
Kosher salt
1 cup freshly grated Parmesan, plus more for serving 1/2 cup (4 ounces) mascarpone cheese
1/2 cup freshly grated pecorino cheese
3 tablespoons unsalted butter
5 ounces baby spinach, roughly chopped
Instructions: In a Dutch oven, bring the chicken broth, oil, garlic and 1 1/2 cups water to a boil over medium-high heat. Reduce the heat to medium low and whisk in the polenta. Season with 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, about 10 minutes. Stir in the Parmesan, mascarpone, pecorino and butter. Cook, stirring often, about 5 minutes. Fold in the spinach and cook until wilted, about 5 minutes longer. Add 1/4 cup water if the mixture gets too thick. Pour the polenta into a large bowl and serve with grated Parmesan over the top. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 62744,"Chocolate Gelato Baguettes 2 cups chocolate gelato or ice cream 16 store-bought sponge ladyfingers 1/2 cup nutella 10 strawberries, hulled and thinly sliced 32 fresh mint leaves Instructions: Using a melon baller, scoop the gelato into 48 (1-inch) balls. Transfer the balls of gelato to a small tray and keep the gelato in the freezer until ready to serve. When ready to serve, cut the ladyfingers in half lengthwise. Spread the nutella on both sides of the split ladyfingers. Place 3 scoops of gelato on the bottom half of the ladyfinger. Top with slices of strawberry and mint leaves. Place the top ladyfinger over to make a sandwich. Repeat with remaining ingredients. Serve immediately. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 62745,"Grilled Lobster Tails with Herb Butter 1 stick salted butter, at room temperature 2 tablespoons chopped chives 1 tablespoon chopped tarragon leaves 1 clove garlic, minced Dash hot sauce Freshly ground black pepper 4 (7-ounce) lobster tails Olive oil Kosher salt Lemon wedges, for garnish Chive sprigs Instructions: Preheat your grill to direct medium-high heat. In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve. Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste. Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color. Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62746,"Watermelon Pizza One 1/2-inch-thick slice seedless watermelon, rind intact, 8 to 10 inches in diameter 1/2 cup arugula 1/4 cup crumbled feta 1/4 cup walnuts, chopped 2 tablespoons honey 1 tablespoon walnut oil Instructions: On a large platter, sprinkle the watermelon slice with the arugula, feta and walnuts. Drizzle with the honey and then the walnut oil. Slice into wedges and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 62747,"Naanzanella Salad 3 cups canola or vegetable oil 1 store-bought naan, large diced Kosher salt 1 cup heirloom cherry tomatoes, cut in half
1 large cucumber or 2 small cucumbers, halved lengthwise and sliced
Lemon Yogurt, recipe follows Mint Cilantro Chutney, recipe follows 1/2 cup sliced strawberries or peaches (or favorite seasonal fruit)
Store-bought balsamic glaze, for drizzling
Edible flowers, for garnish, optional
1 cup yogurt Zest and juice of 1 lemon Kosher salt Sugar, to taste
1 cup cilantro leaves and tender stems 1 cup mint leaves
1/2 cup mango pulp
1/4 cup fresh lime juice
One 1/2-inch piece ginger, chopped
1 green cl, chopped
Kosher salt Instructions: Heat the oil in a large saute pan to 350 degrees F over medium-high heat. Add the naan and fry, flipping occasionally for even browning, until crispy, 4 to 5 minutes. Using a spider or slotted spoon, drain the naan and transfer to a rimmed baking sheet lined with paper towels; season with salt. Toss the fried naan with the tomatoes, cucumbers, half each of the lemon yogurt and mint cilantro chutney in a large bowl. Transfer to a serving platter. Arrange the strawberries on top and drizzle with the balsamic glaze. Garnish with edible flowers, if using, and serve with more of the lemon yogurt and chutney alongside. Combine the yogurt, lemon zest and juice and salt and sugar to taste in a medium bowl and mix until well blended. Combine the cilantro, mint, mango, lime juice, ginger, cl and salt to taste in a food processor and pulse until finely ground. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62748,"Kahlua Chocolate Bread Pudding 1 cup pecan halves, toasted and coarsely chopped 1/4 cup brown sugar, firmly packed
1/4 cup flour 1 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 ounces unsalted butter, cut into tiny bits 4 ounces unsweetened chocolate 3/4 cup brown sugar, firmly packed 1 1/2 cups cream 6 eggs 2 egg yolks 3/4 cup sugar 1 teaspoon vanilla 3/4 loaf stale French bread, cut into 1 inch cubes 1/3 cup unsalted butter, cut into 6 pieces 1 cup Kahlua 1/2 cup sugar 1 egg, lightly beaten 3/4 cup whipping cream, whipped to soft peaks, for garnish Instructions: In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed. Butter an 8 x 13inch glass loaf pan and dredge it with sugar. In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes. Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla. Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard. Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan. Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm. While cooking, make the Kahlua sauce. In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm. Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 62749,"Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce 4 (6-ounce) skinless salmon fillets, cut into large chunks 1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick) 1 tablespoon poppy seeds 1 tablespoon sesame seeds 3 tablespoons chopped fresh dill Extra-virgin olive oil for drizzling 1/2 cup softened cream cheese 3 scallions, whites and greens, chopped 1/2 cup sour cream 1 teaspoon lemon juice Green leaf lettuce, for topping Sliced beefsteak or vine ripe tomato, for topping Sliced red onion, for topping Crusty kaiser rolls, split and toasted Instructions: Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat. Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil. Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish. While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice. Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62750,"Shaved Cabbage and Brussels Sprout Salad 1/4 large head red cabbage, thinly sliced (about 5 cups) 8 ounces Brussels sprouts, thinly sliced (about 2 1/2 cups) 1/3 cup chopped chives 1 Gala apple, cut into matchsticks 1/2 cup buttermilk 3 tablespoons white wine vinegar 2 teaspoons olive oil Kosher salt and freshly ground black pepper Instructions: Toss the cabbage with the sprouts, chives and apples in a small bowl.
Whisk the buttermilk with the vinegar and oil in a separate small bowl. Pour the dressing over the salad, add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.
Chill, covered, for about 1 hour. Toss well and season with additional salt and pepper.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62751,"Sopa de Lima 2 tablespoons fresh orange juice 1 tablespoon grated lemon zest plus 2 tablespoons fresh lemon juice (from a regular lemon) 1 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/4 teaspoon ground cloves 2 cloves garlic, finely minced Kosher salt and freshly ground black pepper 2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks and chicken breasts 2 tablespoons canola oil 3/4 cup finely diced yellow onion 10 ounces tomatoes (about 3 medium), diced 1 yellow bell pepper, finely diced 6 cups chicken broth or water 1 Meyer lemon, thinly sliced and seeded, plus thin wedges for serving, optional (see Cook's Note) 1 1/2 cups peanut or avocado oil, for frying 6 tortillas, thinly sliced, or 2 cups store-bought tortilla chips Instructions: Combine the orange juice, (regular) lemon juice, oregano, cinnamon, cumin, cloves, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over the chicken, place in a resealable bag or a covered bowl and refrigerate for at least 2 hours and up to overnight. Add the canola oil to a large Dutch oven and heat over medium-high heat. Add the chicken skin-side down in batches and cook until the skin is crispy and brown, 6 to 8 minutes. Using tongs, turn the chicken and continue to cook and turn until the skin is well browned on all sides, about 5 minutes more. Transfer the chicken to a large plate and reserve. Add the onion to the chicken drippings in the pot and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Add the tomatoes, bell pepper and 1/2 teaspoon salt and cook, stirring occasionally, until the tomatoes have released most of their juices, 5 to 7 minutes. Return the chicken to the pot and add the broth, lemon zest, Meyer lemon slices and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Remove the chicken to a cutting board or plate. When cool enough to handle, shred the meat off the bones and return it to the pot. Meanwhile, make the tiritas de totopos (alternatively, you can use store-bought tortilla chips). Add the peanut oil to a small saucepan and heat over medium-high heat until shimmering. Working in 4 batches, fry the tortilla strips in 4 batches until lightly browned, 2 to 4 minutes. Transfer each batch to a bowl using a slotted spoon or a spider and season with salt, about 1/4 teaspoon per batch, tossing to coat. Place on a paper towel-lined plate to absorb excess oil and repeat with the remaining batches. Divide the soup and chicken among bowls. Garnish with the crispy tortilla chips and Meyer lemon wedges if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62752,"Paul's Potato Latkes 4 large Idaho potatoes (about 2 pounds total), peeled 1 small onion, peeled 1 large carrot, peeled 2 large eggs 1 tablespoon chopped fresh flat-leaf parsley leaves Kosher salt and freshly ground black pepper, to taste 1 cup fine dry bread crumbs Instructions: Preheat the oven to its lowest setting. Using either the largest holes of a hand-grater or the shredding blade of a food processor, grate the potatoes, onion, and carrot. Place the mixture in a sieve and press to remove as much liquid as possible. Combine the potato mixture in a large bowl with the eggs, parsley, salt, and pepper. Using your hands or a wooden spoon mix well. Stir in 1/2 of the bread crumbs, then add the remainder slowly, stopping when the mixture is just thick enough to hold its shape, but not so loose that it dribbles off a spoon. Pour oil to a depth of 1/4-inch into a large, heavy skillet and heat over medium heat until a tiny drop of the batter sizzles upon contact. Using a 1/3-cup metal measure as a scoop, ladle the batter into the hot oil in the skillet, pressing each mound of batter into a small flat pancake: do not crowd the skillet. Fry the pancakes until nicely browned on both sides, 4 to 5 minutes per side. Transfer the pancakes to a platter and keep warm in the oven while you fry the remaining pancakes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62753,"Vanilla Roasted Pineapple with Buttermilk Sherbet 4 tablespoons unsalted butter 1/4 cup light brown sugar 1 vanilla bean, split lengthwise 1 pineapple, peeled and left whole 1/2 cup water 1 cup sugar 2 cups water 2 cups buttermilk 1/2 cup key lime juice, fresh or bottled Instructions: Make the pineapple the day before you plan to serve the dessert. Preheat oven to 375 degrees F. Melt the butter over medium-high heat in a deep heavy ovenproof pot, large enough to hold the pineapple on its side. Add the brown sugar and vanilla bean. Cook, stirring, to melt and caramelize the sugar, 3 to 5 minutes. Lay the pineapple in the pot and let simmer, turning on all sides to brown. Add the water to the pan, cover and put pan into the oven. Baste occasionally, until roasted through to the core, about 1 hour. If needed, add more water a tablespoon at a time. Let the pineapple cool in the pan. Then, lift out the pineapple, wrap, and refrigerate overnight. Reserve the pan juices. Make the sherbet: Combine the sugar and water in a saucepan and bring to a boil. Let cool slightly, then whisk in the buttermilk and lime juice. Refrigerate until cold, then freeze in an ice cream machine. When ready to serve, assemble the dessert: Thinly slice the pineapple (I use a meat slicer). If desired, re-warm the pan juices. Arrange slices overlapping on dessert plates. Place a scoop of sherbet in the center of the pineapple slices and drizzle the pan juices on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62754,"Sesame Tofu Salad 1/4 cup low-sodium soy sauce 1/4 cup rice wine vinegar, plus more if needed 2 tablespoons minced fresh ginger
2 tablespoons brown sugar, plus more if needed 3/4 teaspoon toasted sesame oil
Pinch red pepper flakes
2 cloves garlic, minced
2/3 cup plus 2 tablespoons olive oil One 14-ounce package extra-firm tofu, cut into cubes
2 tablespoons sesame seeds
One 10-ounce package mixed greens
1 cup red grape tomatoes, halved
1/2 red onion, very thinly sliced One 11-ounce can mandarin oranges, drained
Instructions: To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad. Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour. Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate. To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62755,"Two Meat Chili with Scallion Cornbread 2 tablespoons olive oil 3 slices center-cut bacon, chopped into 1/2-inch pieces
6 cloves garlic, minced
2 white onions, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
2 tablespoons cl powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
One 6-ounce can tomato paste
Two 15-ounce cans fire-roasted tomatoes
2 pounds ground beef
1 pound ground pork
Salt and freshly ground black pepper
Salt and freshly ground black pepper 8 cups (2 quarts) beef broth
Two 15-ounce cans pinto beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1/2 cup (1 stick) butter, melted, plus more for greasing skillet 1/2 cup light brown sugar
2 large eggs
2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
Pinch of salt
Pinch of sugar
1 cup buttermilk
1 cup sour cream
1/2 cup diced jalapeno peppers 1/2 cup chopped scallions
Instructions: Preheat the oven to 375 degrees F. For the chili: In a large pot or Dutch oven over medium-high heat, add the olive oil and bacon and cook until the bacon is light brown and crispy, about 4 minutes. Remove the bacon from the pan with a slotted spoon and set aside for the cornbread. Add the garlic, onions and green and red peppers to the bacon renderings and cook until the vegetables begin to soften, about 5 minutes. Add the cl powder, cumin and cayenne pepper to the vegetables and allow the spices to brown to open up the aroma, 1 to 2 minutes. Next, add the tomato paste and cook for 1 to 2 minutes. Add the fire-roasted tomatoes and mix with the vegetables. Mix in the ground beef and pork. Add some salt and pepper and cook for about 3 minutes. Finally, add the beef broth, pinto beans and kidney beans, reduce the heat to medium, cover the pot loosely with a lid and let simmer for 40 minutes. For the cornbread: In the meantime, whisk together the butter and sugar in a large mixing bowl. Add the eggs and whisk until combined. Add the cornmeal, flour, baking soda, salt and sugar and whisk to combine. Add the buttermilk and sour cream and whisk together. Add the jalapenos, scallions and reserved bacon and use a spatula to stir until just combined. Lightly grease a cast-iron skillet and pour in the batter. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool slightly before serving with the chili. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 62756,"Basil Tomato Soup 1 large red onion, diced 1 tablespoon minced ginger 1 tablespoon brown sugar 4 cups whole Roma tomatoes, diced 5 cups chicken stock 1 cup picked basil leaves Salt and black pepper. to taste Instructions: In a large saucepan and a little oil, caramelize the onions, ginger and sugar. Add the tomatoes and bring to a simmer. Season with salt and pepper. Add the stock and simmer on low heat until very soft, at least 20 minutes. Add the basil and puree. Check for seasoning. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 62757,"Ricotta, Squash and Honey Flatbread One 16-ounce container ricotta Kosher salt and freshly ground black pepper 2 tablespoons olive oil, plus more for oiling the grill grates and drizzling 1 medium yellow summer squash, cut into 1/2-inch slices on the bias 1 medium zucchini, cut into 1/2-inch slices on the bias 1 lemon, zested and cut in half 4 flatbreads Honey, for serving Crushed red pepper flakes, for serving 1/2 cup fresh herbs, such as flat-leaf parsley, dill, basil or tarragon, roughly chopped Instructions: Stir together the ricotta with a large pinch of salt and few grinds of pepper in a medium bowl. Cover and refrigerate until ready to use. Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Toss together the squash and zucchini slices, 1 tablespoon of the oil, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Grill the vegetables, turning once, until nicely marked and just tender, 2 to 3 minutes per side. Remove to the large bowl and toss with the juice of one of the lemon halves.
Brush the tops of the flatbreads with the remaining tablespoon oil and sprinkle with salt and pepper. Spread a quarter of the ricotta over each flatbread. Divide the grilled vegetables among the flatbreads. Transfer the flatbreads to the grill, cover and cook until the bottoms are slightly charred and crisp in spots and the ricotta is warm, 3 to 5 minutes.
Remove to serving plates and top each with a drizzle of oil, a squeeze of the other lemon half, some lemon zest and a drizzle of honey. Sprinkle with salt and red pepper flakes, then top with the fresh herbs.
","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 62758,"Strawberry and Lime Semifreddo 4 cups halved fresh strawberries 14 ounce can sweetened condensed milk 2 teaspoons grated lime zest 3 tablespoons fresh lime juice 10 ounces Angel Food cake 1? cups whipping cream 1 cup Daisy Brand Sour Cream 4 strawberries, quartered Instructions: 1.Line 2 8x4-inch or 9x5-inch loaf pans with plastic wrap with wrap extending over sides of pans. 2.Place 2 cups of the strawberries in a food processor. Cover and pulse 4 or 5 times until finely chopped, but not pureed. 3.In a large bowl, mix the chopped strawberries, sweetened condensed milk, lime peel and lime juice; set aside. 4.Trim all the crusts from the angel food cake. Tear or cut the cake into small cubes (about 8 cups of cubes). 5.Fold the cake into the strawberry mixture. 6.In another large bowl, beat the whipping cream with electric mixer on high speed until soft peaks form. 7.Fold in the sour cream until well blended. 8.Fold the whipped cream mixture into the cake mixture until well blended. 9.Divide the mixture evenly into the lined pans. 10.Fold the plastic wrap over the top. Freeze for 2 hours or until solid. Let stand at room temperature for 10 to 15 minutes to soften slightly. 11.Lift from the pans using plastic wrap overhang. Unwrap and cut each loaf in 8 slices. Garnish each slice with quartered strawberry. Serve with strawberry sauce, if desired. *Tip: For extended freezer time, overwrap the pans in foil. This is a great dessert to have on hand in the freezer. It will keep up to 2 months in the freezer. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 62759,"Nigiri Sushi 1 pound sushi quality tuna, salmon, yellowtail, or snapper 2 sheets nori, cut into 24 strips 1/2-inch wide and 5-inches in length 2 tablespoons cornstarch dissolved in 2 tablespoons cold water 1 1/2 teaspoons wasabi 3 cups prepared vinegared sushi rice Instructions: Slice fish across the grain into thin (1/4-inch thick) pieces about 2inches long by 1-inch wide. Lay out the seaweed and have the cornstarch slurry ready. Place a slice of fish across the fingers of your left hand just above the palm (if you are right handed), dab 1/16th teaspoon wasabi on the fish and add 2 tablespoons rice on top of the fish. Squeeze and form the sushi. Place the sushi, rice side down on top of a band of nori. Using your fingers moisten the tips of the nori with some of the cornstarch mixture and fold the band of nori upon itself to adhere. Keep sushi cold until serving. Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'oeuvres made on the episode which also included: Traditional Osaka Style Sushi, Rice Balls, and Maki. Also refer to the Sushi Rice recipe as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 62760,"Candy Bar Popcorn Balls 1 stick (8 tablespoons) unsalted butter 1/2 cup firmly packed light brown sugar 1/2 cup granulated sugar 1/2 cup light corn syrup 1 cup sweetened condensed milk 1/2 teaspoon kosher salt 2 teaspoons vanilla extract 18 cups popped salted popcorn (start with 2/3 cup kernels) Nonstick cooking spray, for greasing hands Two 12-ounce packages milk chocolate chips 2 tablespoons coconut oil or shortening 1 1/2 cups crushed salted dry-roasted peanuts Additional optional toppings: crushed buttery finger candy bars, chopped toffee, crushed Oreos Instructions: Combine the butter, light brown sugar, granulated sugar and corn syrup in a medium heavy-bottomed saucepan over medium heat. Bring to a boil and cook to 240 degrees F (hard ball stage), about 11 minutes. Stir in the sweetened condensed milk and salt and boil 1 minute more. Remove from the heat and stir in the vanilla. Pour the caramel over the popcorn in a large bowl and stir to coat evenly. Shape into 12 balls using buttered or greased hands. Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high in 30-second intervals until melted. Place the peanuts in a shallow dish. Dip the popcorn balls halfway into the chocolate, then dip in the crushed peanuts (or other toppings). Remove to a parchment paper-lined baking sheet to harden, about 2 hours. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 62761,"Baked Potatoes with Chive Sour Cream 4 baking potatoes 1 1/4 cups sour cream 1/2 teaspoon whole-grain mustard 1 teaspoon coarse salt A good grinding white pepper 1/3 cup freshly chopped chives Special equipment: 4 metal skewers Instructions: Preheat oven to 400 degrees F. Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes. Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top. Stir all the ingredients together and scatter over the remaining chives. If you are not eating it straight away store it covered in plastic wrap in the refrigerator. When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl. Serve the potatoes with the chive sour cream on the side and have people help themselves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62762,"Healthy Curried Spaghetti Squash 1 medium spaghetti squash (about 2 3/4 pounds) 1 tablespoon olive oil or unsalted butter 2 teaspoons finely grated ginger 1 teaspoon garam masala 2 tablespoons lemon juice 4 teaspoons honey 1/4 teaspoon kosher salt, plus more for seasoning 1/2 cup coarsely chopped cilantro leaves Instructions: Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm. Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour. Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 62763,"Basic Potpie Recipe 2 tablespoons olive oil 1 tablespoon unsalted butter 1 cup minced onion 1 large carrot, sliced 2 teaspoons minced garlic Salt and freshly ground pepper 2 cups sliced mushrooms, cultivated or wild 1/2 cup dry white wine 1 1/2 cups chicken or beef stock* 1/2 teaspoon dried thyme, crumbled 1/2 teaspoon dried rosemary, crumbled 1 tablespoon cornstarch mixed with 4 tablespoons liquid, such as dry Sherry, Sercial Madeira, or water 3 cups diced cooked chicken or meat 1 cup frozen peas, thawed and drained 1 cup frozen corn, thawed and drained 3 tablespoons minced fresh parsley leaves 1 pound frozen puff pastry, thawed Egg wash (1 large egg beaten with 1 teaspoon water and a pinch of salt) *can substitute 1/2 cup cream and 2 cups stock, if desired Instructions: Heat the oil and butter in a large skillet, set over moderate heat until hot. Add the onion, carrot, garlic, salt, and pepper and cook the mixture, stirring occasionally, for 3 minutes, or until softened. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add the wine and reduce 1 minute. Add the broth, thyme, and rosemary, and simmer, covered, 10 minutes.
Meanwhile combine cornstarch/arrowroot with the liquid. Add to simmering mixture and stir until thickened. Off the heat, fold in the meat/chicken, peas, corn, and parsley. Correct seasoning, adding more salt and pepper, to taste. Let cool. Filling can be made one day ahead, covered and chilled. Divide the mixture between 5 (1 1/2-cup) individual baking dishes.
Preheat the oven to 375 degrees F.
On a lightly floured surface roll out the puff pastry 1/4-inch thick and cut it into 6-inch rounds. Lightly brush the tops of the rounds with some of the egg wash, being careful to not brush the edges or the pastry will not puff. Invert the rounds onto the baking dishes, pressing edges onto rims to secure. Brush tops of pastry with additional egg wash. Cut 3 small steam vents in the tops of the pastries.
Arrange baking dishes on a baking sheet and bake for 20 to 25 minutes, or until pastry is puffed and golden and filling is bubbling.
Serve with mixed baby greens salad with red and yellow pear tomatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62764,"Christmas Day Fettuccine 2 handfuls sun-dried tomatoes (preferably whole) 2 pounds fresh or dried fettuccine 2 pounds skinless chicken breasts White wine, to taste Cajun seasoning Oregano, to taste 3 tablespoons of finely chopped garlic Pepper, to taste 16 ounces of pine nuts Olive oil 3 green peppers 2 red peppers 1 eggplant chopped 24 ounces of combined basil, olive oil, pine nuts, Parmesan cheese and garlic blended very well (i.e., pesto) 1 can green peas 1 bunch of cilantro Margarine 4 tablespoons of curry powder Instructions: Soak the sun-dried tomatoes in warm water until soft. Boil the water and add fettuccine. Place chicken in a flat baking dish and cover with white wine until the breasts are covered. Bake at 350 degrees for approximately 30 minutes or until done. Once chicken is done strain the wine and season the chicken with Cajun seasoning spice, oregano, 1 tablespoon of the garlic and pepper. Cover until pasta dish is finished. Toast the pine nuts in a frying pan with a teaspoon of the garlic and olive oil until browned. In the same pan begin to saute, in additional olive oil and 2 teaspoons of garlic, the thinly sliced green and red peppers, as well as the chopped eggplant, until soft and moist. Put into a bowl for later. In the same frying pan mix the pesto sauce with the green peas and chopped cilantro while adding some additional olive oil, margarine, the remaining garlic and curry to taste. Let sit for a while on extremely low heat and simmer for 3 minutes. Add the reserved pine nuts, peppers, and eggplant into your green sauce. Once your pasta is cooked and strained, toss into the hot saucepan over low heat while adding in the sun-dried tomatoes. Place in a serving dish and slice the chicken over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 62765,"Red, White and Blue Shooter 1 oz. Curacao 1 oz. Stoli vodka 1 oz. Sweet and Sour 1/2 oz. grenadine Instructions: Pour the Curacao into a martini or shot glass. Add Stoli and Sweet and Sour to a shaker and shake the heck out of it, until the Sweet and Sour foams white at the top, pour into glass. Carefully pour the grenadine down the side of the glass. It has so much sugar in it it will sink to the bottom, giving you tri-color layers. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fresh Fruit and Toasted Almonds 1 (8 oz) round of brie cheese 1/4 cup honey 1/4 cup fig" 62766,"Strawberry Cake with Basil Whipped Cream 2 cups heavy cream 1 cup fresh basil leaves, plus sprigs for garnish
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the cake pan 1 1/4 cups cake flour, plus more for the cake pan
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup plus 2 tablespoons milk
1 teaspoon pure vanilla extract
2 large egg whites
2 pints strawberries, hulled and quartered 2 tablespoons granulated sugar, or to taste
1 tablespoon finely shredded fresh basil leaves
Instructions: For the basil whipped cream: Bring the cream to a simmer in a small saucepan. Remove from the heat and stir in the basil. Let sit 30 minutes, then strain and refrigerate until cold, at least 2 hours. For the cake: Preheat the oven to 350 degrees F with a rack in the middle. Butter and flour a 9-inch cake pan and line the bottom with a circle of parchment. Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and 1/2 cup of the granulated sugar on high speed in a mixer fitted with the paddle attachment until light and fluffy, about 3 minutes, scraping down the sides occasionally. Reduce the speed to low and mix in half of the flour mixture. Add the milk and vanilla and mix to combine. Add the remaining flour mixture and mix just until smooth. In a clean mixer bowl, whisk the egg whites and remaining 1/4 cup granulated sugar to firm peaks. Stir about a third of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites. Spread the batter into the prepared pan. Bake until a tester in the center comes out clean, about 25 minutes. Cool in the pan on a rack for about 10 minutes, then remove from the pan and cool completely. For the strawberries: Combine the strawberries and granulated sugar in a medium bowl. Toss well and refrigerate until the sugar dissolves and the berries become juicy, about 30 minutes. Taste and add a little more sugar if needed. When ready to serve, add the basil and toss. Put the chilled cream in the bowl of a mixer fitted with the whisk attachment. Whisk on medium until foamy, then gradually add the confectioners' sugar and increase the speed to high. Whisk to form soft peaks, about 2 minutes. Whisk in the vanilla. Split the cake horizontally with a serrated knife into 2 thinner layers. Place the bottom layer on a serving platter. Top with half of the whipped cream and then half of the strawberries. Add the top layer, cut-side down. Top with the remaining whipped cream and strawberries. Garnish with basil sprigs and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 62767,"Baked Goat Cheese with Olive Tapenade and Crostini 1 small round (approx 8ox) Goat cheese, firm and good quality (NOT the log, should have a nice aged casing) 1 jar olive tapenade 1 french baguette extra-virgin olive oil kosher salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Drizzle with olive oil and season with a little salt and freshly ground black pepper. Bake in the oven for about 7-8 minutes until golden brown then set aside. Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt. Serve warm goat cheese with crostini and fresh olive tapenade. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 62768,"Instant Pot Palak Paneer 2 pounds baby spinach 4 tablespoons unsalted cultured butter (see Cook's Note) 1 pound paneer, cut into 1-inch cubes 1 tablespoon chopped fresh ginger 6 cloves garlic, chopped
1 large yellow onion, finely chopped
1 serrano pepper, chopped
Kosher salt and freshly ground black pepper
1 teaspoon garam masala
1 cup whole-milk Greek yogurt
1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice Steamed basmati rice or warmed naan, for serving Instructions: Place the rack inside a 6-quart Instant Pot? and add 2 cups of water. Firmly pack the spinach inside the pot; it will be completely full and very tightly packed. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute (see Cook's Note).
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.
Drain the spinach in a sieve and discard the cooking liquid. Transfer the spinach to a food processor and pulse until very finely chopped. Set aside and keep warm.
Wipe the pot clean and return to the base. Set to high saute, add the butter and heat, stirring, until completely melted. Add the paneer and cook, turning the cubes occasionally, until browned on a couple of sides, 6 to 8 minutes. Transfer to a paper towel-lined plate and set aside.
Add the ginger, garlic, onion, serrano, 2 1/2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, scraping up any browned bits, until the onions are tender, 6 to 8 minutes. Stir in the garam masala and cook until very fragrant, 1 to 2 minutes. Add the paneer and spinach with any accumulated juices and cook until heated through and the cheese is slightly softened, about 5 minutes. Turn off the heat and stir in the yogurt and lemon zest and juice; season with additional salt and pepper if needed. Serve over basmati rice or warmed naan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 62769,"Pan-Fried T-Bone Steak 2 pound T-bone steak (about 1 1/2 inches thick) Coarsely ground black pepper Kosher salt 1 to 2 tablespoons oil, like peanut, corn, or soy Serving Suggestions: Compound Butter Instructions: About 1/2 hour before cooking the steak, bring it to room temperature. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.) Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes. Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 62770,"Kentucky 95 3/4 ounce Maker's Mark or other good-quality bourbon 3/4 ounce fresh lemon juice 1/2 ounce fresh orange juice 3/4 ounce simple syrup (see below) Champagne or other dry sparkling wine, chilled Lemon twist, for serving Instructions: Combine the bourbon, lemon juice, orange juice and simple syrup in a cocktail shaker with 6 ice cubes. Shake for 10 seconds before straining into a wine glass and topping with champagne and a lemon twist. Bring 1 cup sugar and 1 cup water to a boil in a small saucepan over high heat and cook until the sugar is completely melted, a minute or so. Remove from the heat. Transfer to a container with a tight-fitting lid and refrigerate until cold, about 1 hour. ","[Bourbon, Sparkling Wine]" 62771,"Honey Dijon Chicken, Warm Potato Salad 1/4 cup white balsamic vinegar 2 tablespoons bacon renderings, at room temperature 1 tablespoon Dijon mustard 1 cup 80/20 blended oil Salt and pepper 1/2 gallon vegetable oil 1/2 cup honey mustard 1 cup milk 4 eggs, whipped Four 6-ounce chicken breasts 1 tablespoon salt 1 teaspoon pepper 1 cup all-purpose flour 1 cup Japanese breadcrumbs 1 tablespoon grapeseed oil 1/4 cup julienned red onion 1 cup haricot verts 1 cup red potatoes, poached or steamed, medium doneness 1/4 cup cooked and diced bacon 1/4 cup chicken stock 1 tablespoon minced fresh parsley 2 boiled eggs, diced Instructions: For the dressing: In a food processor, mix the vinegar, bacon renderings and mustard. Mix well, and then slowly drizzle in the oil until well emulsified. Taste and season. For the chicken: Preheat the oil in a large, heavy pot or deep-fryer to 350 degrees F. In a bowl, blend the honey mustard, milk and eggs. Next, sprinkle the breasts with the salt and pepper. Then toss in the flour, then the egg wash and finally coating each breast well with the breadcrumbs. Repeat the process with each breast. Fry for 3 minutes. Flip and finish for a final 3 minutes. Once the chicken is cooked, remove from the oil and allow any excess oil to drain over paper towels. For the salad: In a 10 inch saute pan over medium heat, warm the oil and then add the onions, haricot verts and potatoes. Cook, stirring occasionally, for 3 to 4 minutes. Then reduce the heat and keep warm for dressing. In second saute pan over medium-high heat, warm the bacon for 2 minutes. Then add the chicken stock to deglaze the pan and create a pan sauce for the salad. Next, add the prepared dressing and warm for 1 minute. Pour the sauce in the cooked potato salad, stir to evenly coat and then add the parsley and egg to finish. Portion and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 62772,"One-Eyed Monster Financier with Blood Orange and Chocolate Ganache Nonstick baking spray 4 ounces (1 cup plus 3 tablespoons) almond flour
4 ounces (3/4 cup plus 2 tablespoons) cake flour
2 sticks (1 cup) unsalted butter, melted
12 ounces (2 1/2 cups) confectioners' sugar, sifted
1/2 teaspoon baking powder
1 cup egg whites (8 to 10 eggs)
8 ounces (1 cup) heavy cream 8 ounces (3/4 cup) chopped dark chocolate
1 pound white fondant 1 blood orange, segmented
Mini candy eyes
Black edible glitter
Instructions: For the financier: Preheat the oven to 325 degrees F. Spray a 15-cavity mini half-sphere silicone mold with nonstick spray. Whisk together the almond and cake flours and set aside. Cream together the butter, confectioners' sugar and baking powder in the bowl of a stand mixer on medium speed. Add the flour mixture and beat until smooth. Add the egg whites and continue mixing until combined and smooth. Spoon into the prepared silicone mold and bake until springy to the touch and lightly golden at the edges, 12 to 15 minutes. Transfer to cooling rack for 5 minutes, then unmold and let cool completely, 10 to 15 minutes. For the ganache: Heat the cream to a bare simmer over medium heat. Pour the hot cream over the chocolate and let stand for 2 to 3 minutes. Stir to combine until smooth and glossy. Cover and cool in the refrigerator until set to a scoopable consistency, 1 to 2 hours or overnight. To assemble: Roll the fondant out to 1/8-inch thin. Cut into 15 rounds with a fluted 3-inch round cookie cutter. Place a financier, dome-side up, on a work surface. Top with 1 blood orange segment, then a small scoop of ganache (1 to 1 1/2 teaspoons), and finally a fondant round, pressing the sides around to make a little dome. Adhere a candy eye to the top, using a little water, and dust with a little black glitter. Repeat with the remaining cakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62773,"Grilled Salmon with Chinese Barbeque Sauce 1 tablespoon canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon minced green onion 1 teaspoon red pepper flakes 1/2 cup orange juice 1/2 cup hoisin sauce 3/4 cup soy sauce 3 tablespoons honey 2 teaspoon sesame oil 4 (8-ounce) salmon steaks, 1-inch thick Salt and freshly ground black pepper Vegetable oil, for brushing 3 cups baby spinach Instructions: Heat a medium size saucepan, over medium heat. Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes. Preheat grill to medium-high heat. Lightly season the salmon steaks with salt and pepper. Oil the grill with vegetable oil. Place the fish down for 4 to 5 minutes. Flip the fish over and brush with the barbecue sauce, continue cooking for another 4 to 5 minutes, until opaque throughout. Divide the baby spinach among 4 plates. Place the salmon steaks on top of the beds of spinach while still very hot. This will make the spinach wilt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62774,"Foolproof Popovers 3 tablespoons melted butter, divided 2 eggs 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm) 1 cup all-purpose flour 1 teaspoon kosher salt Instructions: Special equipment: muffin tin Preheat the oven to 400 degrees F. Using a pastry brush, coat 8 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62775,"New England Clam Chowder 4 slices bacon, diced 1 1/2 cups chopped onion 1 1/2 cups water 4 cups peeled and cubed potatoes 1 1/2 teaspoons salt Freshly ground black pepper 3 cups half-and-half 3 tablespoons butter 2 (10-ounce) cans minced clams Instructions: Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. Add in the half-and-half, and the butter. Drain clams, reserving clam liquid. Stir the clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow the soup to boil. Ladle into soup bowls and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 62776,"Mediterranean Grilled Chicken with Green Olive Salsa Verde 1/2 cup brine from green olives, such as Picholine or Castelvetrano 1/4 cup pure olive oil 1/4 cup coarsely chopped fresh oregano, plus more for garnish 6 oil-packed anchovy fillets, finely chopped 4 cloves garlic, chopped to a paste Zest and juice of 2 lemons 1 small Spanish onion, halved and thinly sliced One 3 1/2- to 4-pound chicken, cut into 8 pieces (drumsticks, thighs and halved breasts with wings removed) Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1/2 cup finely chopped pitted green olives, such as Picholine or Castelvetrano 1/2 cup finely chopped fresh flat-leaf parsley 1/4 cup chopped fresh mint 1 large clove garlic, chopped to a paste Zest and juice of 1/2 lemon Freshly ground black pepper Pinch red cl flakes, optional Instructions: For the chicken: Whisk together the olive brine, olive oil, oregano, anchovies, garlic, lemon zest and juice and onions in a bowl. Put the chicken in a resealable plastic bag and add the marinade. Evenly coat, press out air, seal and place in a large bowl or dish. Refrigerate for at least 2 hours and up to 8 hours. For the salsa verde: Combine the olive oil, olives, parsley, mint, garlic, lemon zest and juice, black pepper and cl pepper if using in a bowl. Let sit for at least 30 minutes at room temperature. Remove the chicken from the marinade. Let sit at room temperature for 30 minutes before grilling. Prepare the grill for medium-low heat. Sprinkle the chicken lightly with salt and pepper. Place on the grill skin-side down and cook slowly until the fat is rendered and the skin begins to turn crispy and golden brown. Flip and continue grilling until the meat registers 155 degrees F on an instant read thermometer, about 20 minutes total for the smaller breast pieces and 30 for the drumsticks and thighs. Serve with the green olive salsa verde.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 62777,"White Chocolate Bark 1/2 cup whole shelled salted pistachios 16 ounces good white chocolate, finely chopped (see note) 1/4 cup dried cranberries 1/4 cup medium-diced dried apricots Instructions: Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn?t get onto the chocolate and place it on a sheet pan. Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool. Place three-quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it?s completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.) Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62778,"Ratatouille 4 tablespoons virgin olive oil 2 cloves garlic, crushed and minced 2 bell peppers (green or other color) 1 large onion, quartered and thinly sliced 4 small zucchini, cut into 1/4-inch slices
4 large red tomatoes, diced 2 small eggplants, cubed 2 tablespoons chopped fresh parsley 1 tablespoon minced fresh oregano 1 teaspoon herbes de Provence, optional 1 teaspoon minced fresh thyme 10 leaves fresh basil, thinly cut Salt and freshly ground black pepper Instructions: In a 4-quart Dutch oven or saucepan, heat the olive oil over medium heat. First, add the garlic, peppers and onions and cook, stirring often, until the peppers and onions are softened, 6 to 7 minutes. Next, add the zucchini, tomatoes and eggplant; stir until coated with olive oil and garlic. Cook for 5 minutes, and then add the parsley, oregano, herbes de Provence if using, thyme and basil. Season with salt and pepper and stir to combine.
Finish cooking over lower heat for 8 to 10 minutes. Remove from the heat and let rest before serving for 10 minutes, to allow the flavors to incorporate. Use or cover and refrigerate for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62779,"Cast-Iron Oyster and Cornbread Stuffing 12 tablespoons (1 1/2 sticks) unsalted butter 3/4 cup small-diced tasso ham (see Cook's Note) 5 cups 3/4-inch-cubed cornbread, dried overnight (see Cook's Note) 5 cloves garlic, finely minced 3 stalks celery, small diced 1 small leek, white and light green parts only, small diced 1 small yellow onion, small diced 1/4 cup chopped fresh sage 1/4 cup chopped fresh thyme 1/2 cup dry white wine 24 fresh oysters, shucked and halved, plus 1/2 cup oyster liquor (see Cook's Note) 1/2 cup unsalted chicken stock Kosher salt and freshly ground black pepper 1/4 cup chopped fresh parsley 3 large eggs, lightly beaten Instructions: Preheat the oven to 375 degrees F. Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes. Remove the ham to a large mixing bowl with the cornbread, leaving the butter in the skillet.
Add the garlic, celery, leeks, onions, sage and thyme to the skillet with the flavored butter. Sweat the vegetable mixture over medium heat, stirring as needed, until the vegetables are softened, 5 to 8 minutes. Add the wine and continue to cook over medium heat until the wine is reduced by half, 3 to 5 minutes. Increase the heat to medium-high, then add the oyster liquor and chicken stock. Bring to a boil, then remove from the heat and let cool at room temperature for 10 to 15 minutes.
Add the oysters to the mixing bowl with the cornbread and ham. Pour the cooled vegetables into the mixing bowl and lightly mix together. Season with salt and pepper, then fold in the parsley and eggs (see Cook's Note). Grease the inside of the same skillet with the remaining 2 tablespoons butter. Transfer the cornbread mixture to the skillet, making sure it's evenly distributed throughout the skillet. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake until the top is nice and browned, 10 to 15 minutes. Allow to cool before serving, about 10 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 62780,"William Lacey's Twice Baked Beans 1 pound ground chuck 2 tablespoons Coyote Bait Hickory Flavored Campfire Seasoning, recipe follows 4 tablespoons vegetable oil 6 slices bacon, diced, such as John Mull's Meat Brand 1 large yellow onion, finely chopped 1 green bell pepper, seeds removed and finely chopped One 55-ounce can baked beans, such as Bush's Best Original Baked Beans 1/4 cup ketchup 2 tablespoons Coyote Bait Spicy Flavored BBQ Sauce, recipe follows 2 tablespoons light brown sugar 1 tablespoon lemon juice concentrate, such as ReaLemon from concentrate 1 tablespoon mustard 1 cup table salt 1 teaspoon hickory flavored liquid smoke 3/4 cup ground black pepper 3/4 cup granulated sugar 5 tablespoons granulated garlic 5 tablespoons powdered mustard 4 tablespoons granulated onion 4 tablespoons ground paprika 1 tablespoon flavor enhancer seasoning, such as Accent 1 tablespoon ground red pepper 4 tablespoons olive oil 1 large yellow onion, finely chopped 2 tablespoons freshly minced garlic Two 29-ounce cans tomato puree 2 cups red wine vinegar 2 cups brown sugar 1 cup molasses 1/2 cup hickory flavored liquid smoke
5 tablespoons Coyote Bait Hickory Flavored Campfire Seasoning, recipe above
2 tablespoons crushed red pepper, optional 2 tablespoons lemon juice concentrate, such as ReaLemon from concentrate Instructions: Sprinkle the ground chuck with 1 tablespoon Coyote Bait Hickory Flavored Campfire Seasoning. Refrigerate for 20 minutes. Heat 2 tablespoons of the oil in a large saucepan over medium heat. Cook the ground chuck until fully browned. Remove the ground chuck from the saucepan and strain off the oil. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Cook the bacon, stirring constantly with a wooden spoon, until browned. Cook the onions and peppers, about 10 minutes. Add the beans. While stirring constantly, add the ketchup, Coyote Bait Spicy Flavored BBQ sauce, sugar, lemon juice and mustard. Continue stirring, about 10 minutes. Add the ground chuck and remaining 1 tablespoon Coyote Bait Hickory Flavored Campfire Seasoning. Stir constantly, about 15 minutes. Reduce the heat to low and allow the beans to simmer, stirring occasionally, about 20 minutes. Congratulations! Your beans are complete. Take your time, savor the flavor. Combine the salt and liquid smoke with a whisk in a large mixing bowl. Blend until there are no clumps. Add the black pepper, sugar, garlic, mustard, onion, paprika, flavor enhancer seasoning and ground red pepper. Whisk until thoroughly blended. Place the seasoning in a 1-quart storage container with the lid tightly sealed.
Heat the oil in a large sauce pan over medium heat. Cook the onions and garlic, stirring occasionally, until the onions become translucent, about 7 minutes. Do not brown or caramelize the onions. Add the tomato puree. While mixing the puree with the onion mixture, stir in the vinegar. Cook, stirring occasionally, about 10 minutes. Fold in the sugar and molasses using a wooden spoon. Stir from the bottom of the sauce pan in an upward motion to prevent the sugar from scorching or sticking to the pan. Cook until the sugar and molasses have liquefied, about 10 minutes. Thoroughly mix in the liquid smoke and Coyote Bait Hickory Flavored Campfire Seasoning. Cook, stirring occasionally, about 15 minutes. Add the crushed red pepper if using and the lemon juice. Reduce to a simmer and stir occasionally, about 15 minutes. The sauce is done when the pigment has darkened and bubbles have formed at the surface.
","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 62781,"Grilled Drunken Shrimp Tacos 2 tablespoons white tequila 1 teaspoon ground cumin 1 teaspoon paprika Pinch cayenne pepper 2 cloves garlic, minced 1 lime, juiced, plus 2 limes cut into wedges Canola oil 32 medium shrimp, peeled and deveined
Kosher salt and freshly cracked black pepper 1/4 cup chopped fresh cilantro 1 cup mayonnaise 1/2 cup Mexican crema 2 teaspoons lime juice 1 teaspoon light agave 1 chipotle pepper, minced, plus 1 tablespoon chipotle in adobo sauce (add more if you like it spicy) Kosher salt Nonstick cooking spray 16 corn tortillas 1 cup finely grated Parmesan 2 vine tomatoes, diced 3 cups shredded iceberg lettuce Cotija cheese Lime wedges Chopped fresh cilantro Instructions: For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 62782,"Pommes Chef Anne with Parmesan 3 russet potatoes, scrubbed clean Extra-virgin olive oil, for the pan and potatoes 3/4 cup grated Parmigiano Kosher salt Instructions: Preheat the oven to 425 degrees F. Working 1 potato at a time, slice very thinly on a mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off of them. Coat an 8-inch ovenproof nonstick saute pan with olive oil. Starting from the center of the pan, make concentric circles of potato slices. Remember that eventually the bottom will be the top, so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and sprinkle every 2nd or 3rd layer liberally with grated Parmigiano and salt. After every layer of potatoes, press the potatoes so they are very compact. Repeat this process with the remaining potatoes. Place the pan over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom, about 10 minutes. Place a tight-fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important: if you attempt this without draining the oil, it will drain out on your wrist and burn you. Transfer the pan to the oven and bake until the cake is fork-tender, 20 to 25 minutes. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 62783,"Matcha Icing 1 1/2 cups confectioners' sugar 1 tablespoon lemon juice
1 teaspoon matcha green tea powder
1/2 teaspoon vanilla extract
12 homemade or store-bought shortbread or sugar cookies, optional, for dipping Instructions: Whisk together the confectioners' sugar, lemon juice, matcha green tea powder, vanilla and 2 tablespoons water until the mixture is a smooth consistency. Use to dip the tops of your favorite shortbread or sugar cookies. ","[Sak, Riesling, Gewrztraminer]" 62784,"Cioppino 8 ounces olive oil 4 tablespoons chopped garlic 2 ounces capers Kosher salt 2 (14-ounce) cans whole tomatoes 2 tablespoons chopped oregano leaves Freshly ground black pepper 2 tablespoons butter 1 teaspoon chopped garlic 1 to 2 pinches chili flakes 3 (4-ounce) fillets rock codfish 4 shrimp 5 to 7 mussels 4 to 5 clams 2 ounces white wine 5 to 6 pieces calamari 3 to 4 Dungeness crab legs Crabmeat, shredded Grated Parmesan, for garnish Chopped parsley leaves, for garnish Fugasa bread, for serving Instructions: For the sauce: Add the olive oil, garlic, capers and salt, to taste, to a small saucepan over low heat and saute until aromatic. In a large pot, over medium heat, add the tomatoes (our canned tomatoes had basil in them already), and oregano and stir to combine. Season with salt and pepper, to taste. Add the garlic mixture, lower the heat and simmer for 2 to 3 hours. Set aside until ready to use. For the cioppino: In a large saute pan, melt the butter over medium heat. Add the garlic and chili flakes and stir to combine, but do not brown the garlic. Raise the heat to high and add the fish fillets, shrimp, mussels and clams and cook until the mussel and clam shells open. Pour in the marinara sauce and the white wine. Stir in the calamari and crab legs and cook for an additional 2 minutes. Make sure the sauce is not too thick or thin. Transfer the cioppino to a large bowl and garnish with shredded crabmeat, Parmesan and parsley. Serve with a portion with a single slice of fugasa bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62785,"Cola-Braised Pot Roast 4 1/2 pound boneless chuck roast 3 1/2 teaspoons kosher salt, divided 2 teaspoons freshly ground black pepper 2 tablespoons minced garlic 2 teaspoons minced fresh rosemary leaves 2 tablespoons vegetable oil 2 cups beef stock or low-sodium canned beef broth 12 ounces cola soda 2 tablespoons tomato paste 2 1/2 tablespoons flour Instructions: Preheat the oven to 325 degrees F. Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste. Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast. When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm. Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary. Serve the roast with the hot gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 62786,"Zucchini Chips Small zucchini 1/16 to 1/8 inch thick Instructions: Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a small zucchini 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the zucchini with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, 30 to 40 more minutes. Transfer the chips to a rack to cool. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 62787,"Pickled Beet Salad 2 pounds beets, trimmed and washed 1 onion, sliced 1 garlic clove, sliced 1 cup cider vinegar 1/4 cup sugar 1 tablespoon cardamom seeds 1 tablespoon whole cloves 1/4 teaspoon salt 2 pickled gherkins, chopped 1 apple, peeled and chopped 1 1/2 to 2 tablespoons freshly grated horseradish root (or 1 tablespoon prepared horseradish) 1/3 cup sour cream 1/2 teaspoon sugar Instructions: Place the beets in a saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer the beets, loosely covered, for 25 to 30 minutes, or until easily pierced with a fork. Drain the beets, reserving 2 cups of the cooking liquid. When cool enough to handle, rub the skins off. Slice the beets into strips and place in a 1-quart jar, along with the onion and garlic. In a saucepan, combine the vinegar, sugar, cardamom seeds, cloves, salt, and the reserved cooking liquid. Heat just enough to dissolve the sugar, while stirring. Pour warm vinegar liquid over the beets, onion and garlic in the jar. Let cool to room temperature, then cover, and refrigerate overnight. (Pickled beets will keep for 1 week in the refrigerator.) In a large bowl, combine the pickled beets, gherkins, and apple. In a small bowl, blend together the horseradish, sour cream, salt, and sugar, and add to the pickled beet mixture. Stir gently, cover and refrigerate. Serve salad chilled. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 62788,"Toasted Almond Crepes with Preserved Duck and Sherry Vinegar Apricot Sauce 4 duck legs 1/4 cup kosher salt 1 tablespoon mixed spices (clove, nutmeg, white pepper, cinnamon) 6 cups rendered duck fat 4 juniper berries 1/2 cup toasted almond flour 1/2 cup all-purpose flour 1 teaspoon baking powder Salt 1 tablespoon honey 1 large egg, beaten 1/2 cup plus 2 tablespoons milk 1 tablespoon unsalted butter, melted 2 tablespoons olive oil 2 shallots, finely sliced 3 cloves garlic, coarsely chopped 1 cup white wine 1/4 cup sherry vinegar 6 cups home-made chicken stock 2 tablespoons cold unsalted butter, cut into tablespoons 4 dried apricots, soaked in hot water for 1 hour and finely sliced Instructions: Sprinkle the legs with salt and mixed spices on both sides. Place in a large baking dish cover and place in the refrigerator for 24 hours. Remove the legs from the refrigerator and scrape off the salt and spices. Preheat broiler. Place thighs on a baking sheet, skin side up. Broil for 5 to 6 minutes or until the skin is browned. Place legs in a medium saucepan and cover with the duck fat, add the juniper berries. Bring the fat to a simmer and cook over low heat for 2 1/2 hours. Place the legs in a medium crock and strain the fat over the duck to cover with the fat. Let the duck come to room temperature and place in the refrigerator, for at least 1 week. Remove the duck from the refrigerator and let come to room temperature. Place some of the fat in a large saute pan and heat until almost smoking. Add the thighs and cook until the legs become brown and very crisp. Remove the skin, chop and continue cooking until golden brown and crispy to make cracklings. Remove the meat from the bone and shred. In a mixing bowl, combine the flours, baking powder, a pinch of salt and honey. In a separate bowl, combine the egg, milk and melted butter, add to the dry ingredients and mix well. Heat a griddle or cast iron frying pan over high heat and drop the batter by 1/4 cups into the pan to make 4 (5-inch) pancakes. Cook pancakes until brown on both sides and set aside. In olive oil in a medium saucepan over medium heat, add the shallots and garlic and cook until soft. Increase heat to high, add the wine and sherry vinegar and cook until completely reduced. Add the stock and reduce to 2 cups, whisk in the butter. Add the apricots. Assemble: Place shredded duck meat in the center of each pancake and fold over. Drizzle with the Sherry-Apricot sauce and garnish with the cracklings. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 62789,"Pat's Bacon Wrapped Asparagus 1 pound medium asparagus Extra-virgin olive oil Freshly ground black pepper Salt 1 pound hickory smoked bacon (do not use thick cut) Instructions: Preheat your grill to medium-high direct heat. Trim the asparagus of the woody ends. Place on a sheet tray and drizzle with olive oil. Season with freshly ground black pepper and salt. Wrap bacon slices around each asparagus spear. Skewer both ends of asparagus on each side to secure the bacon. Add 3 to 4 asparagus to each skewer. Grill skewers on direct heat until the asparagus is tender and the bacon is crisp about 15 minutes; halfway through the grilling flip the asparagus. Transfer to a platter, remove the skewers and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62790,"Tortilla Chips Peanut oil, for frying 12 corn tortillas Kosher salt Instructions: Preheat peanut oil in a deep fryer to 350 degrees F. Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop wedges into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel-lined sheet tray and sprinkle with salt. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 62791,"Egg-Sausage Sandwich with Pickled Jalapeno 12 jalapenos, halved and seeds removed 12 cloves garlic, peeled 1 small onion, thickly sliced 5 sprigs fresh thyme 4 cups white vinegar 2 cups water Kosher salt 1 1/2 teaspoons active dry yeast 1 cup warm water 3 cups all-purpose flour 1 tablespoon unsalted butter, melted Kosher salt 1 teaspoon sugar Cornmeal, for dusting 8 large eggs 1/4 cup olive oil 4 tablespoons prepared mayonnaise 4 pre-cooked breakfast sausage patties 4 slices Cheddar cheese Instructions: For the pickled jalapenos: Pack the jalapenos, garlic, onion, and thyme into a 2-quart jar. Combine the vinegar, water and 1/2 cup salt in a medium saucepan; bring to a boil. Pour over the jalapenos and refrigerate 3 to 4 days. For the English muffins: In the bowl of an electric mixer, combine the yeast and water; set aside until foamy, about 5 minutes. Stir in the flour, butter, 1 teaspoon salt, and sugar. Using the dough hook attachment on the electric mixer, mix the dough on medium speed until smooth and firm, about 10 minutes. Shape the dough into a ball; place into a greased bowl. Let rise, covered, until doubled in bulk, 1 1/2 to 2 hours.
Divide the dough into 12 equal portions. Knead the dough into balls; dust the work surface with cornmeal. Press each dough portion into a 3 1/2-inch round cutter over cornmeal, then transfer to a baking sheet. Cover and let rise 30 minutes.
Preheat the oven to 400 degrees F. Heat a large cast-iron skillet over medium-high heat; working in batches, add English muffins. Cook 5 minutes; transfer to a separate baking sheet. Transfer the muffins to the oven to finish cooking, 2 to 5 minutes.
In a medium, microwave-safe bowl, whisk together the eggs and oil; season with salt. Microwave on high, 50 to 60 seconds. Transfer the eggs to a large nonstick skillet over medium heat; cook until desired doneness.
Split 4 English muffins; spread each with 1 tablespoon mayonnaise. Top muffins with egg, pickled jalapenos, sausage and cheese; serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62792,"Pumpkin Pie Martini 1/2 cup brown sugar 2 teaspoons pumpkin pie spice, divided 2 tablespoons granulated sugar 2 cups half-and-half 2 tablespoons pumpkin puree 1/2 teaspoon vanilla extract Ice cubes 4 ounces vanilla vodka 1 liter sparkling water Instructions: In a small saucepan over medium heat, combine the brown sugar, 1 teaspoon pumpkin pie spice, and 1/2 cup water. Stir until the sugar is dissolved and bring it to a boil. Remove from heat and cool for 30 minutes. Syrup can be stored in the refrigerator for up to 2 weeks. Mix together the granulated sugar and remaining 1 teaspoon pumpkin pie spice and put it onto a shallow plate. Pour 2 tablespoons of the simple syrup onto a plate. Dip the rims of 4 martini glasses into the syrup, and then in the spiced sugar. Set aside. In a large measuring cup, combine the half-and-half, pumpkin puree, vanilla, and half the simple syrup and whisk until well blended. Pour in to a pitcher filled with ice. If using the vodka, add it to the pitcher before serving and stir. Pour into the prepared glasses. Top with sparkling water. ","[Chardonnay, Riesling, Moscato, Merlot]" 62793,"Baked Meyer Lemon Fries 6 Idaho potatoes 1/4 cup extra-virgin olive oil 1 tablespoon salt 1/2 teaspoon freshly ground black pepper 3 Meyer lemons, zested 2 tablespoons freshly chopped Italian parsley leaves 2 tablespoons minced garlic Instructions: Preheat the oven to 450 degrees F. Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown. Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62794,"Jerk Chicken Wings 3 pounds chicken wings (18 wings), disjointed 2 heaping tablespoons jerk seasoning, Walker's Wood or any other brand 1/3 cup dark rum Instructions: Place the chicken wings in a large bowl; discard the tips. Add the jerk seasoning and rum and work into the wings with your hands. Cover and let marinate overnight in the refrigerator. Preheat the broiler. Arrange the wings in a single layer on a pan, place 6 to 7 inches under the broiler, and cook about 7 minutes per side, or until the wings are done. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 62795,"Stone Crab Salad with Spicy Greens and Tomato Gelee 1 bunch basil, roughly chopped 1 bunch tarragon, roughly chopped, 10 leaves reserved 4 vine-ripe tomatoes, diced and blended 1 tablespoon prepared horseradish 4 ounces vodka 6 sheets gelatin, soaked 1 Granny Smith apple, peeled 1/4 cup brunoise cucumber 8 large stone crab claws, shells removed, knuckle meat reserved 1 tablespoon ver jus (sour green grape juice), may substitute white wine vinegar 1/4 cup creme fraiche 1/4 teaspoon powdered sugar 1 cup micro greens, may substitute chopped arugula 1 teaspoon extra-virgin olive oil Sea salt, for seasoning Instructions: Place the basil, chopped tarragon, tomato and horseradish in a fine strainer over a container. Place in refrigerator and allow to drip for 3 days. Discard contents of strainer. Add the vodka to the remaining liquid. Blossom the gelatin sheets in cold water until soft. In a medium saucepan over medium heat, warm the herb-tomato liquid mixture to about 120 degrees fand dissolve the blossomed gelatin sheets in it. Using a small mellon-baller, cut the apple into small balls. Pour the gelatin-tomato liquid into 4 shallow 5 to 6-inch bowls. Garnish with cucumber, reserved tarragon leaves, and apples, dividing equally between bowls. Refrigerate for at least 1 hour. In a small mixing bowl, place the stone crab knuckles, ver jus, creme fraiche, and powdered sugar. Mix lightly, trying not to break the crab too much. Lightly season with sea salt. Remove bowls from refrigerator; divide crab mixture evenly between the bowls. Top with micro greens that have been lightly seasoned extra-virgin olive oil and sea salt. Place crab on top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 62796,"Easter Lamb Cake Butter, for greasing the cake pans 3 cups all-purpose flour 2 cups granulated sugar 1/2 cup nonfat dry milk 1 tablespoon baking powder 1 cup vegetable oil 1 cup sour cream 1 1/2 teaspoons vanilla extract 4 large eggs One 3.4-ounce package instant vanilla pudding 1/2 cup warm water 3 cups (6 sticks) unsalted butter, softened 8 to 10 cups confectioners' sugar 3 tablespoons vanilla extract 2 tablespoons heavy cream 1/2 teaspoon table salt Instructions: For the moist vanilla cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with the butter. Combine the flour, granulated sugar, dry milk and baking powder in a large bowl. Mix well with a whisk until the dry ingredients are combined. While mixing on low with an electric mixer, add the oil, sour cream, vanilla extract and eggs. Lastly, add the instant pudding while simultaneously adding the warm water. Beat on medium speed for 2 minutes. Divide the batter among the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, 22 to 25 minutes. Allow the cakes to cool to room temperature before moving on. For the buttercream frosting: Beat the butter for a few minutes on medium speed, preferably using a stand mixer with the paddle attachment. On slow speed, gradually add the confectioners' sugar 1 to 2 cups at a time, allowing each batch of sugar to incorporate with the butter before adding the next. (Use less confectioners' sugar for a slightly more buttery, looser frosting, or more confectioners' sugar for a slightly sweeter, stiffer frosting.) Increase the speed to medium and add the vanilla extract, cream and salt. Beat for an additional 3 minutes. To decorate: Before you start, fill a plastic piping bag with frosting. If you have a multi-opening decorating tip, insert that into the end of the piping bag before adding the frosting. If not, just cut a very small hole at the end of the bag to allow the air to escape as you fill it. Tie the bag with a rubber band to close. Add the leftover frosting to a bowl. Since you will need only 2 of your 3 cakes to start, set 1 cake aside for later. Step 1: Cut 2 of the cakes in half from top to bottom to make 4 half-circles. Leave 2 of the half-circle pieces as is and carve the rounded top off the other 2 pieces using a serrated knife to make them level. Step 2: Set the pieces together on a cake plate cut-sides down with the 2 level pieces in the center and the rounded pieces at each end with the rounded sides facing outward. With a spatula, add a light layer of frosting in between each piece. Step 3: Next, frost the entire cake. Don't worry about frosting it perfectly, as this layer will be covered up with more frosting later. Place the cake in the fridge to allow the frosting to set for at least 15 minutes. Step 4: While your cake is setting, use a serrated knife to carve off the darker thin exterior layer from the reserved third cake so that the cake is an even lighter color all around. Put the cake in a bowl and mix with a fork until it turns into fine crumbs. Add 2 to 3 large spoonfuls of frosting to the crumbs and continue to mix. Make sure you add enough frosting so that the mixture is pliable and able to be molded without crumbling. To test this, form a ball with the mixture in your hands. If it cracks, you need to add more frosting. Step 5: With your hands, mold the following: 1 large, rounded oval shape (the head), 2 small, pointed oval pieces (the ears) and 4 small oval pieces (the legs). Step 6: Attach the leg pieces to the body of the lamb, 2 at the front and 1 at each side. Use a small dab of frosting to secure the pieces in place. Next, add a dollop of frosting to the back of the head and place it atop the cake, positioning the head at an angle. Add 2 toothpicks to the head piece to help hold it in place. Add a small dab of frosting on each side of the head for the ear pieces. If your head doesn't feel stable atop the body, add a thin layer of frosting around the side of the head for extra reinforcement. Place the cake back in the fridge for at least 10 minutes to allow the molded pieces to set into the frosting. Step 7: Next, pipe the frosting for the hair onto the cake, covering the body of the lamb and adding frosting around the top of the head. Use short, quick motions to pipe 1/4-inch-long sections of frosting onto the cake. You want your frosting to be semi-stiff. If the frosting becomes too warm, it can start to appear a bit runny. If this happens, just place your piping bag back in the fridge for a few minutes to allow it to cool. Step 8: Use a toothpick to add facial details. Use a black edible marker or 2 small black candies for the eyes. If you have it, use just a touch of edible pink luster dust for the cheeks and any other accents you'd like. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62797,"Muffaletta 1 cup mayonnaise 1/4 cup sherry vinegar 2 tablespoons Dijon mustard 1 tablespoon honey 1 red onion, diced 2 cups each pitted picholine and cerignola olives, coarsely chopped 1 cup roughly chopped piquillo peppers 1 bunch flat-leaf parsley, leaves roughly chopped 1/4 cup chopped fresh oregano leaves Kosher salt Freshly ground black pepper 1 muffaletta or small round Italian loaf 2 ounces each thinly sliced Genoa salami, hot soppresata, Salchicon de vic or other dry salami, and serrano ham 2 ounces thinly sliced aged Manchego cheese Instructions: Whisk together the mayonnaise, vinegar, mustard and honey in a large bowl. Add the onion, olives, peppers, parsley and oregano; toss, and season, to taste, with salt and pepper. Slice the bread in half and pull some of interior from the top half. Spread some of the olive salad on each half. You will probably have some salad left; it holds well in the refrigerator. Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half, press gently, slice, and serve. ","[Chianti, Rioja, Tempranillo, Garnacha]" 62798,"Angel Food Cake and Berries 2 cups frozen strawberries with sugar, defrosted in microwave 1/2 pint black berries or raspberries 1 store bought angel food cake 1 canister store bought whipped cream Instructions: Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream. ","[Chardonnay, Moscato, Prosecco]" 62799,"Rocky Road Fudge 1 1/2 cups sugar 2/3 cup Dutch-process cocoa powder
2/3 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3/4 cup unsweetened peanut butter
1 cup mini marshmallows
1/2 cup halved walnuts, toasted
Flakey salt, for garnish
Sprinkles, for garnish
Instructions: Line an 8-inch square baking dish with parchment paper to overhang the edges by an inch. Whisk the sugar and cocoa together in a medium saucepan. Whisk in the milk until smooth. Set the pot over medium heat, stirring to keep the mixture smooth, and bring to boil. Continue to boil, stirring the edges to keep from burning, until the mixture reaches 220 degrees F, about 60 seconds. (The mixture should be thick, smooth and glossy, not crystallized.) Remove from the heat and stir in the vanilla and salt, beating until smooth. Add the peanut butter and stir in, leaving pockets of peanut buttery goodness intact if desired. Let cool until warm but still stirrable, about 5 minutes. (You want the mixture to be soft enough that you can stir in the walnuts and marshmallows, but not so hot that the marshmallows melt entirely.) Stir in the marshmallows and walnuts. Spread the mixture in the prepared pan and add the flakey salt and sprinkles. Let cool completely, about 1 hour. Cut into squares to serve. (To store, refrigerate in a covered container with parchment between the layers.) ","[Chardonnay, Merlot, Pinot Grigio, Riesling]

" 62800,"The World-Famous Tarte Tatin Plain flour, for dusting 18 ounces/500 g puff pastry, if frozen, thawed 5 small eating apples (approximately 28 ounces (1 3/4 pounds)/800 g), a mixture of sweet and acidic varieties 3 1/2 ounces/100 g golden caster sugar 3 1/2 fluid ounces/100 ml Calvados (apple-flavored brandy) 1 vanilla pod, halved lengthways, seeds scraped out 1 1/2 tablespoons/50 g butter, cubed Instructions: Preheat your oven to 375 degrees F/190 degrees C/gas 5. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it's just over 1/4-inch/0.5cm thick. This will be enough to cover the ovenproof frying pan you'll be cooking the tarte Tatin in, leaving about 2 inches/5 cm extra around the edge. Put the pastry to one side for now. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core. Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds, and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Once the caramel looks and smells delicious - it should be a lovely chestnut brown - add your halved apples. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges - it's best to use a wooden spoon so you don't touch the caramel. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard - but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to www.jamieoliver.com/how-to and see a video of how to do this safely). Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of creme fraiche or ice cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 62801,"Shrimp Caesar Pasta Salad Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1/4 cup grated Parmesan 1/4 cup sour cream 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon finely grated garlic 8 ounces dried penne 1 tablespoon olive oil 8 ounces peeled, deveined medium shrimp 1 1/2 cups shredded romaine lettuce 1/4 cup finely chopped celery 2 medium vine-ripened tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Transfer to a large bowl along with the dressing. Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the shrimp is pink and just cooked through, about 3 minutes. Transfer to a plate and set aside to cool. Add the cooked shrimp, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62802,"Grilled Peppers with Rosemary Yogurt Sauce 3 red bell peppers, quartered and seeded 3 yellow bell peppers, quartered and seeded Olive oil, for brushing Capers, for garnish 1 cup plain yogurt 1 teaspoon minced rosemary 1 to 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Brush peppers with olive oil and place on prepared grill. Grill until peppers are soft. Arrange grilled peppers on a platter and drizzle with Yogurt Sauce. Sprinkle with capers ROSEMARY YOGURT SAUCE: To make sauce: In a small bowl combine all ingredients and mix until well-blended. Season with salt and pepper. ","[Chardonnay, Vermentino, Gavi, Albari?o]" 62803,"Feta Phyllo and Zucchini Pie 3 pounds small zucchini, trimmed, washed and grated coarsely Salt 1/4 cup olive oil 5 large eggs, lightly beaten 1/2 cup milk 3/4 pound feta cheese, crumbled into pea-sized pieces 1/4 cup each chopped Italian parsley and fresh dill 1/4 cup toasted bread crumbs Freshly ground black pepper Melted butter (1/4 pound) for brushing leaves of phyllo 3/4 pound phyllo leaves Instructions: Set zucchini in a colander, sprinkle with salt and drain for 1 hour. Squeeze out excess moisture from zucchini then cook it for a few minutes in olive oil. Season to taste from salt and pepper and set aside to cool slightly. In a mixing bowl combine the eggs with the milk, feta cheese, parsley, dill, and bread crumbs. Add the cooked zucchini and adjust the seasoning, using lots of pepper.
Preheat the oven to 350 degrees. Butter a 9 by 13-inch deep baking pan. Layer a sheet of phyllo so that it overlaps baking pan and extends beyond the rim. Brush the sheet very lightly with melted butter and cover with another phyllo sheet. Continue this way until half of the phyllo has been used. Add the zucchini and spread it out evenly. Fold overhanging phyllo up over the squash filling and brush with melted butter. Lay remaining phyllo leaves on top, again brushing melted butter between the layers. Brush top well with butter, score top layers with a sharp knife and bake for an hour. Cool and serve with a green salad or a vegetable salad of green beans, tomatoes and olives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62804,"Gizzard Perloo 1 pound chicken gizzards 2 cups whole milk 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons dried parsley 2 teaspoons dried sage 2 teaspoons dried thyme 2 tablespoons olive oil 1/2 cup diced onions 1/4 cup diced bell pepper 1/4 cup diced celery\u202f 1 tablespoon minced garlic\u202f 2 cups chicken broth 1 cup parboiled rice\u202f Instructions: Put the gizzards in a large bowl with the milk. Cover and refrigerate for at least 4 hours or overnight if possible. Drain off the milk and rinse the gizzards in cool water, then pat dry. Cut the gizzards into 1-inch pieces, then season them with the salt, pepper, parsley, sage and thyme. Place a large pot on medium-high heat, add the olive oil and saute the seasoned gizzards until browned all over and starting to shrink, about 5 minutes. Add the onions, peppers, celery and garlic and continue to saute until the onions are translucent, 3 to 5 minutes. Add the chicken broth to the pot and bring to a boil. Add the rice and stir, then cover with a lid and reduce the heat. Cook for 15 minutes or until the rice has absorbed all the liquid. Fluff the cooked rice with a fork before serving.\u202f ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62805,"Mini Pumpkin Spice Cakes with Orange Glaze Oil, for pans Flour, for pans 1 (18.25-ounce) box spice cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 2/3 cup heavy cream 1 (12-ounce) bag premier white morsels Red and yellow food coloring Marzipan Stems and Leaves: 1 (7-ounce) package marzipan (recommended: Odense) Green food coloring Instructions: Cake Preparation: Preheat oven to 350 degrees F. Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely. For the Orange Glaze: Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze. For the Marzipan Stems and Leaves: Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 62806,"White Peach Sangria One 750-milliliter bottle semisweet white wine, such as Riesling 3/4 cup Simple Syrup, recipe follows 1/4 cup orange juice
1/4 cup white rum
1 cup raspberries
2 white peaches, sliced into wedges, plus additional peach slices, for garnish Fresh mint sprigs, for garnish 1 cup sugar Instructions: Combine the wine, Simple Syrup, orange juice and rum in a pitcher. Add the raspberries and peaches and stir. Chill, covered, at least 1 hour and up to 24. Serve over ice. Add a peach slice and mint for garnish and enjoy! Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 62807,"Beet-Er Tots 2 large golden beets 1 russet potato 1 teaspoon sea salt, plus more to taste 3 tablespoons hot water 1/2 teaspoon gelatin powder 1/4 teaspoon chili powder 1/4 teaspoon onion powder Freshly ground black pepper Canola oil, for frying Spiced Yogurt and Avocado Crema, recipe follows 1 cup fresh cilantro leaves 1 tablespoon extra-virgin olive oil 1 teaspoon lime extract, plus more as needed 1/2 teaspoon ground cumin
1/2 teaspoon sea salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed 1 ripe avocado, halved, pitted and cut into large chunks 1 jalapeno, seeded 1 cup Greek yogurt Instructions: Peel the beets and potato and grate them on the coarse holes of a box grater. Toss with the salt and place in a colander. Squeeze the mixture and press with your hands to extract as much liquid as possible. Combine the hot water, gelatin powder, chili powder, onion powder and pepper to taste in a bowl and stir until dissolved. Pour the mixture over the grated beets and potatoes and mix quickly to distribute. Divide the mixture into 3 equal parts and place each on its own long sheet of plastic wrap. Form into cylinders approximately 3/4- to 1-inch thick and wrap tightly in plastic wrap. Place in the freezer to firm, 8 hours or up to overnight. Add 2 inches of oil to a high-sided saute pan and heat over medium-high heat until it registers 375 degrees F on a deep-frying thermometer. Unwrap the rolls and slice into 1-inch pieces. Fry in batches until golden brown, 3 to 4 minutes per batch. Drain on a rack and sprinkle with salt before serving with the Spiced Yogurt and Avocado Crema. In a food processor, pulse together the cilantro, oil, lime extract, cumin, salt, black pepper, avocado and jalapeno until blended together smoothly. Add the yogurt and blend until smooth and creamy. Taste and adjust the seasoning with lime extract and salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62808,"Beef and Broccoli Two 2-pound bone-in dry-aged rib-eye steaks Sea salt 1/4 cup grapeseed oil
2 tablespoons butter
2 cloves garlic 2 sprigs fresh thyme
Broccoli Chimichurri, recipe follows Soy Tofu Mustard, recipe follows 750 grams grapeseed oil 400 grams picked parsley leaves
200 grams broccoli florets, grated fine with a knife (only the flower part)
1 clove garlic
6 grams red wine vinegar
Salt
Two 8-ounce pieces firm tofu 200 grams Dijon mustard
100 grams tamari soy sauce
Instructions: Season steaks on both sides generously with sea salt. Place on a rack and refrigerate for 12 hours, allowing air to circulate and dry the meat out. Preheat oven to 250 degrees F. Heat a cast-iron pan on the stovetop over medium-high heat. Pour grapeseed oil into the pan, then place the steaks in the pan. Get a good sear on the first side, about 5 minutes, then flip the steaks and sear for another minute. Add butter, garlic and herbs and baste, another 2 to 3 minutes. Remove the steaks from the pan. Return steaks to a sheet tray lined with a rack. Roast until an instant-read thermometer inserted in the center registers 120 degrees F. Allow to rest at room temp for 5 to 10 minutes before serving. Slice on a bias and top with Broccoli Chimichurri and dot plate with Soy Tofu Mustard. To make parsley oil, blend oil and parsley on high, then place in a small pot. Simmer for 5 minutes. Remove from heat, allow to cool until room temp. Pass through a coffee filter. Add the broccoli florets, garlic, vinegar and 200 grams parsley oil to a medium bowl. Mix to combine. Transfer to a serving bowl. Add tofu, Dijon and soy sauce to a blender. Blend on high until smooth. Transfer to a bowl to serve. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 62809,"Sausage and Broccoli Pizza 1/2 cup fresh basil leaves, torn 1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
One 28-ounce can tomato puree
1 pound spicy Italian sausage, casing removed 1 bunch broccoli, cut into bite-size florets (about 3 cups) 3 tablespoons flour
One 16-ounce ball pizza dough
12 ounces fresh mozzarella, sliced 1/4-inch thick 1 cup Parmesan Instructions: In a medium bowl, combine the basil, 1/2 cup of the olive oil, the salt and tomato puree. Stir together until combined. Cover with plastic wrap and refrigerate for at least 3 hours to allow the flavors to marry. Preheat the oven to 500 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access. Heat a large skillet over high heat. Add the remaining 2 tablespoons olive oil and the sausage and cook, breaking apart with a wooden spoon to form bite-size pieces, until golden brown and cooked through, about 10 minutes. Add the broccoli to the pan and stir to mix with the sausage. Remove from the heat and cool to room temperature. Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Spread 1 cup of the sauce over the dough and top with the mozzarella. Spread the sausage and broccoli evenly over the crust and top with the Parmesan. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 62810,"Focaccia with Rosemary and Sun-dried Tomatoes One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons) 1 teaspoon sugar
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing Nonstick cooking spray, for the baking dish 1 tablespoon extra-virgin olive oil, plus more for drizzling 1/4 cup chopped oil-packed sun-dried tomatoes 2 teaspoons chopped fresh rosemary
Flaky sea salt
Instructions: For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.) In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes. Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt. Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62811,"Buttermilk Mashed Potatoes 4 pounds white creamer potatoes 1 tablespoon garlic salt 1 1/2 cups buttermilk 4 tablespoons butter 2 tablespoons fresh or dried chives 2 tablespoons alfredo sauce mix (recommended: McCormick) Salt and pepper Instructions: In a large pot cover potatoes with cold water by 1-inch. Add garlic salt and bring to a boil over high heat. Lower temperature and simmer until tender. While potatoes are simmering, pour buttermilk in a saucepan and add butter. Bring to a simmer. Add chives and alfredo sauce mix. Remove from heat and set aside. Drain potatoes and return to the pot. Using a potato masher coarsely mash the potatoes until smooth. Slowly add the buttermilk mixture and mix until creamy. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 62812,"Country Fried Tuna 1 cup aioli or mayonnaise 2/3 cup sour cream 1/2 cup pickle relish 1/3 cup finely diced pickled ginger 1 lime, zested 1/3 bunch cilantro, leaves chopped 3 scallions, thinly sliced Pinch salt and freshly ground black pepper 1 avocado, halved, pitted and diced 1 small tomato, halved, seeded and finely diced 1 teaspoon minced garlic 1/2 lime, zested and juiced 2 teaspoons wasabi powder 1 teaspoon finely minced cilantro leaves Pinch salt and freshly ground black pepper 1 cup all-purpose flour 1 cup rice flour 2 eggs, beaten 2 cups cold soda water Pinch salt 1/2 teaspoon fish sauce 1/2 teaspoon sesame oil 1 tablespoon sesame seeds Oil, for frying 1 (12-ounce) piece sushi grade ahi tuna Instructions: For the Pickled Ginger Tartar Sauce: Combine all the ingredients in a small serving bowl and set aside. For the Wasabi Guacamole: Add all the ingredients to a small serving bowl and mash together until smooth. Set aside. For the Tempura Batter/Tuna: Whisk all ingredients together in a large bowl, but do not over mix. Keep well chilled in the refrigerator or over an ice bath until ready to use. In a deep-fryer or stockpot, heat the oil to 350 to 375 degrees F. Cut the tuna into 2 portions. Dip each piece into the tempura batter, coating all of the sides. Lower into the deep-fryer and cook until the batter is crisp, but not overly browned, approximately 1 minute. Remove from the fryer to a cutting board and cut into 1/4 to 1/2-inch slices. Transfer the tuna to a serving platter and serve with the Pickled Ginger Tartar Sauce and the Wasabi Guacamole. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 62813,"French Onion Burgers 1 tablespoon extra-virgin olive oil 1 Vidalia onion, thinly sliced
1/4 cup beef broth
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck 2 tablespoons grated onion
1 tablespoon dry French onion soup mix
1 cup grated Gruyere 4 potato hamburger buns, toasted
1 cup arugula
Instructions: For the onions: Heat olive oil in a large skillet over medium-high heat. Add onions and saute until they begin to brown, 4 to 5 minutes. Add beef broth and use a wooden spoon to release any browned bits off the bottom of the skillet. Reduce heat to low and let cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Stir in vinegar and season to taste with salt and pepper. Remove from heat. For the burgers: Combine beef, onion and soup mix in a mixing bowl. Shape into 4 equal patties. Preheat a griddle over medium-high heat. Cook burgers 5 to 7 minutes, then flip, top with Gruyere and cover. Let cook until cheese melts and burgers reach desired doneness, 4 to 6 minutes more. Serve on buns with caramelized onions and arugula. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62814,"Slow-Cooked Scrambled Eggs with Goat Cheese 16 extra-large eggs 1/2 cup milk or half-and-half 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter, divided 6 ounces fresh goat cheese, such as Montrachet, crumbled 2 tablespoons minced fresh chives Instructions: Heat a charcoal grill with coals. Spread them out in one dense layer.
Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62815,"Honey-Glazed Pork Chops With Mashed Sweet Potatoes Juice of 1 large orange (about 1/2 cup) 1 tablespoon extra-virgin olive oil 2 teaspoons Cajun seasoning 1 teaspoon chopped fresh thyme 1 teaspoon Worcestershire sauce Kosher salt 4 bone-in center-cut pork chops (about 1 3/4 pounds total) 2 tablespoons honey 4 small sweet potatoes (about 8 ounces each) 2 tablespoons unsalted butter Instructions: Preheat the oven to 375 degrees F. Whisk the orange juice, olive oil, 1 1/2 teaspoons Cajun seasoning, the thyme, Worcestershire sauce and 3/4 teaspoon salt in a large bowl. Pierce the pork chops in several places with a fork, then add to the bowl with the marinade and turn to coat. Transfer the pork chops to a rack set on a rimmed baking sheet, reserving the marinade. Bake the chops 15 minutes, then turn and continue baking until slightly golden, about 10 more minutes. Preheat the broiler. Whisk the honey into the reserved marinade and brush onto the chops. Broil until golden and a thermometer inserted into the center registers 145 degrees F, about 4 minutes per side. Let rest 5 minutes. Meanwhile, pierce the sweet potatoes in a few places with a fork and microwave until soft, about 20 minutes. Cut in half and scoop the flesh into a bowl. Add the butter and the remaining 1/2 teaspoon Cajun seasoning and mash; season with salt. Serve the pork chops with the mashed sweet potatoes and drizzle with the pan juices.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62816,"Mango Salsa 2 ripe mangoes, peeled, seeded and chopped 1 large serrano cl, minced 1 small onion, minced 1 large garlic clove, minced Salt and ground pepper, to taste Juice of 2 limes Instructions: Combine all ingredients in a bowl. Store in a sealed container in refrigerator. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 62817,"Thai Cucumber and Radish Salad 1/2 cup rice wine vinegar 3 tablespoons sugar 2 tablespoons light oil, such as canola or safflower 1 pound daikon radish, peeled and thinly sliced 1 English or seedless cucumber, thinly sliced 1 red bell pepper, seeded and very thinly sliced 1 teaspoon crushed red pepper flakes 20 fresh basil leaves Instructions: In the bottom of a medium bowl, combine vinegar, sugar, oil. Add daikon, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve. When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 62818,"Parmesan Eggplant Fries with Basil Ketchup 1 tablespoon olive oil 2 cloves garlic, minced or smashed and peeled 1/8 teaspoon red pepper flakes
One 15-ounce can tomato sauce
1/2 cup apple cider vinegar
1/2 cup light brown sugar, packed
3 tablespoons tomato paste
2 tablespoons freshly chopped basil
1 1/2 tablespoons kosher salt
1 teaspoon Worcestershire sauce
1 cup all-purpose flour 2 tablespoons kosher salt, plus 1 teaspoon for seasoning
1 teaspoon freshly ground black pepper
3 large eggs
1 cup panko breadcrumbs
1/2 cup freshly grated Parmesan
1 medium eggplant (about 1 1/2 pounds)
Instructions: For the ketchup: In a small saucepan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is softened and fragrant, about 1 minute. Stir in the tomato sauce, vinegar, brown sugar, tomato paste, basil, salt and Worcestershire sauce and bring to a simmer. Lower the heat and continue to cook, stirring occasionally, until thick, about 30 minutes. Remove the garlic, cool to room temperature and refrigerate until ready to use (can be refrigerated for up to 1 week). For the fries: Place two racks in the upper and middle thirds of the oven and preheat the oven to 425 degrees F. Insert a wire rack into a large baking sheet. Whisk together the flour, salt and pepper in a large bowl. Lightly beat the eggs in a medium bowl. Combine the panko and the Parmesan in another medium bowl. Slice off both ends of the eggplant. Cut the eggplant in half lengthwise and slice each half into 1/2-to-3/4-inch thick layers, then cut each layer into 1/2-inch sticks. After all of the fries are cut, drop them into the flour and lightly toss them to coat evenly. Working in batches of a few at a time, dip the floured fries into the egg and then into the panko mixture. Place the fries on the wire rack in the baking sheet, leaving an 1/8-inch space between each fry. Bake the fries until they are golden brown, about 15 minutes. Season the fries with the remaining salt and serve with Basil Ketchup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62819,"Marc Murphy's French Toast Four 2 1/2-inch-thick slices country bread, such as filone 9 large eggs
1 quart heavy cream
1 cup granulated sugar, plus more for sprinkling 1/4 cup brandy
1 teaspoon kosher salt
4 tablespoons (2 ounces) unsalted butter
All-purpose flour, for dusting Confectioners' sugar, for serving (optional)
Pure maple syrup, warmed, for serving
Instructions: Place the bread in a 2-quart baking dish. Whisk the eggs in a large bowl until combined. Add the cream, granulated sugar, brandy and salt and whisk to combine. Pour the custard over the bread slices and let sit at room temperature for 30 minutes. Flip the bread over, cover with plastic wrap and refrigerate for 24 hours. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Melt the butter in a large ovenproof saute pan over medium-high heat. Lightly sprinkle one side of each slice of the soaked bread with some flour and some granulated sugar. Place the soaked bread floured-side down in the pan and cook until caramelized, about 5 minutes. Flip the bread over, sprinkle the other side with flour and granulated sugar and transfer the pan to the oven. Bake until the toast is cooked through, caramelized on top and custardy in the middle, 18 to 24 minutes. Sprinkle with confectioners' sugar if using and serve immediately with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62820,"Chicken Wild Rice Hotdish 3/4 cup wild rice, rinsed and drained Kosher salt 4 tablespoons (1/2 stick) unsalted butter 2 carrots, finely chopped 2 stalks celery, finely chopped 1 large onion, finely chopped 6 tablespoons all-purpose flour 2 1/2 cups low-sodium chicken stock 1/2 cup heavy cream 1 teaspoon fresh rosemary, chopped 1/4 teaspoon black pepper 2 sleeves butter crackers, such as Townhouse, crushed (approximately 2 cups) 1 tablespoon olive oil 1 rotisserie chicken, meat shredded (about 4 cups) Chopped fresh parsley, for garnish Ketchup, for serving Instructions: Preheat the oven to 375 degrees F. In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside. In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired. Mix the butter crackers and olive oil in a bowl. Set aside. In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil. Garnish with chopped parsley and serve with ketchup on the side! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 62821,"Hot-Dipped Chicken Four 8-ounce skin-on, boneless chicken breasts 4 cups buttermilk Vegetable oil, for frying Self-rising flour, for dredging 1/2 cup maple syrup 2 tablespoons sambal 2 tablespoons hot sauce 1 cup white vinegar 3/4 cup sugar 2 English cucumbers, thinly sliced into half moons 1 small Vidalia onion, thinly sliced 1 tablespoon chopped fresh tarragon 1 teaspoon salt 4 slices garlic Texas toast Instructions: For the hot-dipped chicken: In a shallow baking dish or large freezer bag, combine the chicken and buttermilk. Cover or seal and let soak in the refrigerator overnight.
For the cool cucumber salad: Combine the vinegar, sugar and 1/2 cup water in a pan and bring to boil over medium-high heat. Pour over the cucumbers and onions in a heatproof container. Add the tarragon and salt, and gently toss. Refrigerate for several hours before serving.
Heat some vegetable oil in a large cast-iron skillet until the oil registers 350 degrees F on a deep-frying thermometer.
Remove the chicken from the buttermilk and dredge it in flour. Add the chicken to the hot oil and cook, flipping once, until the chicken is golden brown and a meat thermometer registers 165 degrees F, about 20 minutes. Drain the chicken on paper towels.
Mix the maple syrup, sambal and hot sauce in a bowl. Dip the chicken into the hot sauce mixture to coat well.
Top each garlic Texas toast with some cucumber salad and a hot-dipped chicken breast. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62822,"Blanquette of Veal 4 pounds veal breast, boned, cut in large dice 20 pearl onions 2 quarts beef stock 1 sachet d'epices (1 tablespoon chopped parsley, 1 tablespoon peppercorns, 1 tablespoon thyme leaves and 1 bay leaf in a cheesecloth bag) 6 tablespoons butter, divided 1/2 cup all-purpose flour 6 ounces (about 2 cups) white button mushrooms, cleaned and sliced 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 2 egg yolks 1 cup heavy cream Salt and freshly ground black pepper Instructions: Cover the veal with cold water to \blanch. Drain and rinse the veal. Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set aside. In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor. Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened. In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside. The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot, whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62823,"Chipotle-Plum BBQ Pork Ribs 1 teaspoon instant coffee 3/4 cup plum sauce 1/2 cup freshly squeezed orange juice 2 tablespoons minced chipotle in adobo with sauce 2 tablespoons brown sugar Salt and freshly ground black pepper 2 1/2 pounds pork back ribs Instructions: Preheat the oven to 350 degrees F. Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper. Coat both sides of the ribs with the sauce, saving 2/3 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet. Cover the pan tightly with foil and bake the ribs 1 hour. Remove the foil (from the top), baste with the remaining BBQ sauce and bake the ribs 1 hour more. Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 62824,"Shrimp and Grits with Blackened Spiced Butter 1/4 cup chicken base 2 tablespoons butter 2 cups quick grits 1 1/2 cups shredded Cheddar 1/4 cup Blackened Spiced Butter, recipe follows 1 pound 26-30 count shrimp 1/2 pound cooked bacon, chopped 1 pound butter, half melted, half at room temperature 1/4 cup blackening spice 3 cloves garlic, minced Instructions: In a pot, bring the chicken base, butter and 2 quarts water to a boil. Whisk in the the grits, then turn the heat to low, cover the pot and cook for 8 minutes. Remove the pot from the heat, whisk in the cheese and let sit on the stove for another 10 minutes. Meanwhile, melt the Blackened Butter in a large saucepan on medium-high heat. Add the shrimp to the pan and saute until it's no longer pink. Add the bacon, give it a final toss and distribute the shrimp and bacon on top of the plated grits. Finish the dish by pouring the remaining butter left in the pan over the plated shrimp and grits. Blend the melted butter with the blackening spice and garlic. Mix this with the softened butter and whisk thoroughly until smooth. Spread into a 13-by-9-inch pan and freeze for 2 hours. Cut into 8-by-12-inch cubes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62825,"Pork Belly Bao 2 cups soy sauce 2 cups brown sugar
3 tablespoons garlic powder
5 green onions 2 pounds pork belly, skin off
1/2 cup roasted peanuts 2 teaspoons raw sugar
Vegetable oil
1 clove garlic, crushed
1 tablespoon chopped white onion 1 head preserved mustard greens, chopped
2 tablespoons sweet soy sauce
3 teaspoons cilantro leaves, chopped
6 gua bao (pork belly buns)
3 tablespoons hoisin sauce
Instructions: Combine the soy sauce, brown sugar, garlic powder, green onions and 4 cups water in a pot. Bring to a boil over high heat, stirring occasionally. Let cool to room temperature. Combine the marinade and the pork belly in a pan, cover and marinate for 24 hours in the refrigerator. Preheat the oven to 300 degrees F. Set the pan with the pork belly and marinade in the oven. Cook until tender, about 3 hours. Remove the pan from the oven. Set a second pan directly on the pork belly and weight it with canned goods to compress the pork belly. Refrigerate for at least 6 hours, or until the pork belly is firm. Crush the roasted peanuts in a food processor or with a mortar and pestle. Mix in the raw sugar. Set aside. Heat 1 tablespoon oil in a saute pan over medium-high heat. Add the garlic, white onions and preserved mustard greens. Saute for 2 minutes. Stir in the sweet soy sauce. Set aside. Slice the pork belly into 3-inch-long blocks, and then cut into 1/2-inch-thick rectangles. Sear on both sides in a little oil until golden brown. Set up a steamer and steam the gua bao until soft and fluffy. Open up the steamed buns. Spread each with 1/2 tablespoon of the hoisin and then top with a slice of pork belly and 1 tablespoon of the preserved mustard green mixture. Sprinkle with 1 teaspoon of the crushed peanuts and some chopped cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62826,"Mushroom Duxelle for Phyllo Kisses 2 tablespoons unsalted butter 2 cups finely diced fresh wild mushrooms ( you can also use dried mushrooms) 1 small shallot finely chopped 2 cloves finely chopped garlic 1 heaping tablespoon of Boursin Cheese 2 heaping tablespoons grated Asiago Cheese Salt and pepper to taste 1/2 stick unsalted butter 1 box phyllo pastry defrosted Instructions: In a large skillet, melt 2 tablespoons of butter and saute the mushrooms for 15 to 20 minutes until all the moisture is gone. Add the shallots and garlic and saute 2 minutes longer. Remove the skillet from the heat and add in the Boursin, Asiago, salt and pepper. Mix thoroughly and allow it to cool in an uncovered bowl. While the mushroom mixture is cooling prepare the phyllo. Layer 3 sheets of phyllo pastry, lightly brushing each layer with melted butter using a pastry brush. Cut the layered phyllo into 4-inch squares using a pastry wheel or sharp knife. Keep pastry covered with a lightly damp towel until ready to fill. Using a spoon, place a small amount of the mushroom duxelle into the center of each Phyllo square and draw the corners of the squares up to the center and twist. Lightly brush with melted butter and place in a lined baking sheet. Bake for 7 to 10 minutes at 350 degrees. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62827,"Slow-Cooker Sunday Stew 4 slices thick-cut bacon 2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper 2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, cut into quarters, keeping the root end intact
One 10-ounce container plain white button mushrooms, wiped clean
4 medium carrots, cut into 2-inch chunks
4 medium red potatoes, unpeeled, quartered
4 cloves garlic, minced
1 jalapeno pepper, halved and partially seeded
1 cup beer
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
About 2 cups beef broth
2 sprigs fresh parsley
1 sprig fresh rosemary
Buttery Lemon Parsley Noodles, recipe follows, for serving 2 tablespoons fresh parsley leaves, for garnish
1 pound pasta (fettuccine, linguine, angel hair) 4 tablespoons (1/2 stick) butter 2 tablespoons olive oil 1/4 cup finely minced fresh parsley 1 tablespoon minced garlic 1 lemon, zested and juiced Kosher salt and freshly ground black pepper Instructions: In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Set aside. Pour off any excess oil, leaving about 2 tablespoons in the skillet. Put the flour and some salt and pepper in a resealable plastic bag and add the beef. Toss to coat the beef thoroughly. Heat the bacon grease in the skillet over medium-high heat. Add the beef to the skillet in 2 batches and brown on all sides, 4 to 5 minutes per batch. Set aside. Put the onions in the bottom of a slow cooker. Add the beef, mushrooms, carrots, potatoes, garlic and jalapeno. Season with a big pinch of salt and some black pepper. Cut the bacon into large pieces and sprinkle them over the top. Pour the beer into a pitcher, whisk in the tomato paste and Worcestershire and then pour it over the vegetables. Add enough beef broth to just cover the meat and top with the parsley and rosemary sprigs. Cover and cook on low for 6 hours. Serve with Buttery Lemon Parsley Noodles and garnish with about 1 teaspoon of parsley per portion. Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside. Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Barbera]

" 62828,"Pumpkin-Ginger Smoothie 1/2 cup pure pumpkin puree 1/2 cup lowfat plain yogurt 3/4 cup ice cubes 2 tablespoons pure maple syrup 1 tablespoon apple cider vinegar 1/2-inch piece fresh ginger, peeled and grated Instructions: Pinch ground cinnamon, plus more for garnish Put the pumpkin puree, yogurt, ice cubes, maple syrup, vinegar, ginger and cinnamon into a blender. Blend until very smooth. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and dust with cinnamon. ","[Chardonnay, Riesling, Gewrztraminer]" 62829,"Silken Smoothie 1 cup raspberries, frozen 1 cup crushed pineapple 1 cup soy milk 2 tablespoons honey 1 lemon, juiced 1 teaspoon vanilla extract 1/2 cup soft silken tofu Instructions: Combine all ingredients together in a blender and puree until smooth. ","[Chardonnay, Moscato, Riesling]" 62830,"Peanut Butter Truffles 2 pounds white chocolate, chopped 2 cups peanut butter 2 cups whipping cream, scalded then chilled 1 pound dark bittersweet chocolate, chopped Crushed peanuts, for decoration Instructions: Combine white chocolate and peanut butter together in a mixing bowl and blend together. Then add chilled whipping cream and continue blending at high speed until smooth consistency is achieved. Pour mix into a suitable container and place in the refrigerator for 24 hours to allow mixture to set. Using a melon baler or #70 scoop, form the mixture into balls. Place balls in the refrigerator so they can firm up. Melt the dark chocolate in a double boiler and then gently dip each ball so that it's fully coated. Decorate with crushed peanuts. Keep truffles in the refrigerator until serving. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62831,"Roasted Beef Tenderloin with Fire Roasted Tomato Salsa and Potato Cheese Galette 2 1/2 pounds beef tenderloin, trimmed Salt and freshly ground black pepper 1 tablespoon coriander, toasted and crushed Olive oil, for searing 2 cups mixed greens 2 tablespoons olive oil Tomato Salsa, recipe follows Potato Cheese Galette, recipe follows 5 Roma tomatoes 2 chipotles, reconstituted 1/2 cup chopped basil 1/4 cup minced garlic 1/2 cup fresh lime juice 1/4 cup balsamic vinegar 2 teaspoons sugar 2 teaspoons salt 1/2 teaspoon freshly cracked black pepper 1 cup olive oil 1 pound baking potato, peeled and cut into very thin rounds 1/4 cup clarified butter Salt 2 ounces shredded mozzarella 2 ounces fresh goat cheese Instructions: Season the beef with salt, pepper, and coriander. Preheat oven to 400 degrees F. In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes. Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (do not cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette. Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper. Slowly whisk in 1 cup of olive oil. Reserve. Preheat the oven to 450 degrees F. Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together (this will keep the cheeses from running through). Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 62832,"Mango-Lime Bellini 1/4 cup sugar 1 lime, cut into 6 wedges 2 cups Prosecco or sparkling wine, chilled 1 1/2 cups mango nectar, chilled Instructions: Place the sugar in a small shallow bowl. Rub the rims of 6 champagne flutes with the lime wedges. Dip each rim in the sugar to coat lightly. Pour 1/3 cup of Prosecco and 1/4 cup of mango nectar into each prepared champagne flute. Stir to blend and serve. ","[Prosecco, Moscato, Sauvignon Blanc]" 62833,"Steamed Rice Pearl Balls with Spicy Mango Salsa 2 cups glutinous rice 1 pound ground pork 1 egg, lightly beaten 1 tablespoon light soy sauce 1 teaspoon sugar 1/2 teaspoon ground white pepper 1/2 tablespoon minced ginger 1 tablespoon cornstarch 4 dried shiitakes, rinsed, soaked for 30 minutes, de-stemmed and finely diced 8 medium fresh shiitakes, de-stemmed and finely diced 8 fresh water chestnuts, peeled and finely diced (canned will work, rinse well) 1/2 cup chopped cilantro 2 ripe mangoes, peeled and finely diced 1 small red onion, finely diced 1 jalepeno, de-stemmed, finely diced with seeds 1/4 cup sliced scallions 2 tablespoons rice vinegar 1/2 tablespoon sambal Salt and black pepper, to taste Instructions: Soak the rice in a bowl of cold water for at least 4 hours, or overnight. Strain and dry on a clean towel. In a bowl, combine the pork, egg, soy, sugar, pepper, ginger and cornstarch. Mix well then add the dried and fresh shiitakes, water chestnuts and cilantro. Using wet hands, make small balls the size of a ping-pong ball, then roll them in the soaked rice. Press the rice in firmly. In a large steamer basket (or 2 levels) sprayed with a non-stick spray, place the balls, cover and steam hard for 30 to 35 minutes. Make sure there is a lot of water to keep the steam going strong. PLATING: Place a small bowl of chutney in the center of a clear plate glass plate and surround with rice balls. Place glass plate on top of another plate filled with rice. SPICY MANGO SALSA: In a bowl, combine all. Let stand for at least 30 minutes so flavors blend. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 62834,"Tex-Mex Chicken Crunchies 1/2 cup all-purpose baking mix 1 large egg 1/2 cup enchilada sauce 2 cups crushed spicy tortilla chips 1/4 cup minced fresh cilantro leaves 6 skinned and boned chicken breast halves, cut into 1 1/2-inch pieces 1 cup vegetable oil Ranch dressing Barbecue sauce Instructions: Place baking mix in a shallow dish. Whisk together egg and enchilada sauce in a small bowl. Stir together tortilla crumbs and cilantro in a separate shallow dish. Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in crumb mixture. Cover chicken, and chill 30 minutes. Pour oil into a large skillet; heat to 375 degrees F. Fry chicken, in batches, 3 minutes on each side or until brown. Drain on wire racks over paper towels. Serve chicken with ranch dressing or barbecue sauce. ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 62835,"Scalloped Potato Gratin 1 1/2 cups heavy cream 3 bay leaves 2 sprigs fresh thyme, plus more to finish 2 garlic cloves, chopped 1/2 teaspoon freshly grated nutmeg Salt and freshly ground black pepper Unsalted butter 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices 1/2 cup grated Parmesan, plus more for broiling Instructions: Preheat the oven to 400 degrees F. In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper. While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62836,"Italian Meatball Skewers 24 frozen Italian meatballs, thawed 2 medium red onions, cut into 1-inch chunks
3 green bell peppers, cut into 1-inch chunks
3 Roma tomatoes, quartered
1 loaf Italian bread, cut into 1-inch cubes
1/2 cup Italian dressing
1 cup freshly grated Parmesan
Fresh parsley leaves, for sprinkling
2 cups marinara sauce, warmed Instructions: Preheat a grill pan over medium-high heat. Divide and skewer the meatballs, vegetables and bread evenly on 8 large skewers. Brush each of the skewers all over with the dressing. Grill the skewers on all sides until there are grill marks on all the ingredients and the meatballs are heated through, 8 to 10 minutes. Remove the skewers to a platter and sprinkle over the Parmesan cheese and parsley. Pour the warm marinara into a bowl and serve on the side. ","[Barolo, Chianti, Montepulciano, Tempranillo]" 62837,"Irish Mocha Smoothie 1 tray of frozen coffee cubes 3 scoops frozen coffee yogurt 3 tablespoons chocolate syrup 1/4 cup Bailey's Irish Cream 1/2 cup milk Instructions: In a blender process six coffee cubes, frozen yogurt, chocolate syrup, Irish cream and milk until smooth. Serve in a tall glass. ","[Irish Whiskey, Kahla, Espresso]" 62838,"Kickoff Kebabs (Beef or Chicken) 5 pounds top or bottom round beef, cut into 1-inch cubes or 5 pounds boneless, skinless chicken cut into 1-inch cubes 1 can (12 ounces) beer 1 cup red wine 3 large yellow bell peppers, seeded and cut into 1-inch cubes 3 large red bell peppers, seeded and cut into 12-inch squares 1 large onion, cut into 2-inch squares 24 large mushrooms, stems removed Instructions: In large shallow container or large sealable plastic bag, combine meat, beer and wine. Refrigerate overnight. Prepare vegetables and place in plastic bags overnight. On each skewer, alternate meat with a piece of pepper, onion, and mushroom. Repeat until each skewer is full. Grill for 5 to 6 minutes on each side, for a total of 15 minutes. Brush with any remaining marinade, to prevent the skewers from sticking to the grill. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 62839,"Spaghetti with Mint and Parsley Pesto 2 bunches large mint 2 large bunches parsley 3/4 cup extra virgin olive oil Juice of 1 lemon 4 garlic cloves 1/2 cup grated Parmesan, pecorino, or grana padano cheese 1 teaspoon salt 1 pound of spaghetti Instructions: Blend the ingredients, except the pasta, together in a blender or food processor. In a large pot, cook the spaghetti until al dente, drain and toss with the pesto. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Chianti]" 62840,"Tuna Noodle Casserole with Potato Chip Topping Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, plus more for the baking dish
1 medium onion, finely chopped
8 ounces cremini mushrooms, sliced
1/4 cup all-purpose flour
2 cups whole milk
1 cup chicken broth
8 ounces medium pasta shells (about 3 cups)
One 6-ounce jar Italian tuna in olive oil, drained and flaked
2 tablespoons chopped fresh flat-leaf parsley
2 cups grated sharp white Cheddar 1 1/2 cups crumbled flavored potato chips, such as salt-and-vinegar, onion or jalapeno Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Butter a 2-quart casserole or baking dish. Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Increase the heat to medium high and add the mushrooms and 1/4 teaspoon salt. Cook, stirring, until the mushrooms release their liquid and turn golden brown, 8 to 10 minutes. Sprinkle the flour over the mushrooms and cook, whisking, about 1 minute. Gradually add the milk while whisking constantly, then whisk in the chicken broth. Bring the mixture to a simmer, stirring often. Simmer until thickened, about 5 minutes. Meanwhile, cook the pasta in the boiling water until al dente according to the package directions. Drain the pasta and stir it into the mushroom mixture. Add the tuna and parsley and stir to combine. Turn off the heat and add 1 cup of the Cheddar. Stir to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup Cheddar on top and then cover with the potato chip crumbs. Bake until bubbling and golden brown on top, about 20 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62841,"Toasted Pumpkin Seeds Seeds from 1 large pumpkin, rinsed and dried 2 tablespoons olive oil Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy. ","[Chardonnay, Sauvignon Blanc, Riesling]" 62842,"Mulligatawny Stew Over Rice 1 tablespoon olive oil 1 cup chopped onion 2 medium carrots, chopped 2 stalks celery, chopped 2 cloves garlic, minced 2 teaspoons peeled and minced fresh ginger 1 pound cooked, cubed chicken 1 tablespoon curry powder 3 1/2 cups (two 14.5-ounce cans) reduced-sodium chicken broth 1 14-ounce can unsweetened coconut milk 1/4 cup chopped fresh cilantro Salt and freshly ground black pepper to taste 2 cups instant rice, cooked Instructions: Heat the oil in a large skillet over medium-high heat. Add the onion, carrots, celery, garlic and ginger and cook, stirring, until the vegetables soften, about 3 minutes. Add the chicken and cook until golden brown, 3 to 5 minutes. Add the curry powder, stir to coat, and cook for 1 minute. Add the broth and coconut milk and simmer 4 minutes. Remove from the heat, stir in the cilantro, and season with salt and pepper. Spoon the rice into bowls and top with the mulligatawny stew. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chenin Blanc]" 62843,"Mai Tai 1 egg white, lightly beaten* Sugar 1/2 cup white rum 1/4 cup Triple Sec 1/4 cup fresh orange juice 1/4 cup fresh lime juice Crushed ice Cocktail cherries Pineapple cubes Orange slices Instructions: Dip the rim of tall glasses into the egg whites, and then the sugar. Put the rum, Triple Sec, and juices into a cocktail shaker. Shake to mix. Fill the glasses with the ice and pour the cocktail over it. Decorate with cherries, pineapple, and/or orange slices, and drink with a straw. ","[Rum, Cointreau, Grand Marnier]" 62844,"Almond Crusted Soft-Shell Crab, with a Fennel and Artichoke Salad with Roasted Almond Puree 1 blood orange 1/2 small carrot 1 small artichoke 1 lemon 1/4 small bulb fennel 2 jumbo soft-shell crabs Tempura Batter, recipe follows 2 tablespoons sliced almonds Salt and pepper 1 ounce mixed micro greens Almond Brown Butter Vinaigrette, recipe follows Almond Puree, recipe follows 1 cup rice flour 1 egg yolk 1 1/4 cups soda water, ice cold Kosher salt Cayenne pepper 1 tablespoons sliced almonds 2 tablespoons unsalted butter 1 teaspoon balsamic vinegar 2 tablespoons blood orange juice Salt and freshly ground black pepper 1/4 cup sliced almonds 1-pint chicken stock Salt and pepper 1/2 tablespoon extra-virgin olive oil Instructions: Peel the oranges, leaving no pith, and segment (\V\ cut between the membranes). Cut the segments into a small dice. Reserve the juice for the vinaigrette. Peel the carrot and shave on a mandoline with the julienne attachment. Peel off the outer leaves of the artichoke. Peel the skin at the base. Cut the top of the artichoke where the leaves start. Remove the choke. Cut into 4 wedges. Juice half the lemon in a quart of water and add to a saucepot. Add the cleaned artichoke and simmer until tender. Refresh in cold water and reserve. Peel the fennel and shave on a mandolin. Hold in acidulated water (water to cover with the other half of the lemon squeezed into it) until ready to use. Heat oil to 350 degrees F. Trim the bottom flap, eyes, and lungs of the crabs with a pair of kitchen scissors. Reserve. Submerge the crabs in the Tempura Batter. Sprinkle the top with the almonds. Deep-fry until golden brown. Drain on paper towels and season with salt and pepper. Reserve. Add the salad to a mixing bowl. Season with salt and pepper and 1/2 of the vinaigrette. Arrange in the center of a plate. Arrange the crabs atop. Make 5 pools of the almond puree around the salad. Add the diced blood oranges to the remaining vinaigrette and drizzle around. Put the rice flour, salt, and pepper into a mixing bowl and form a well in the center. Add the egg yolk and water to the center of the bowl all at once. Whisk, starting from the center slowly moving outward, incorporating the dry ingredients. Stop mixing when just incorporated. Reserve until ready to use in a cold place. Preheat the oven to 325 degrees F. Toast the almonds on a cookie sheet until golden brown. Add the butter to a saucepot and cook over medium-high heat until golden brown. Remove from the heat and add the vinegar, juice, salt, pepper, and nuts. Reserve. Preheat the oven to 325 degrees F. Toast the almonds on a cookie sheet until golden brown. Add to a saucepot along with the chicken stock and simmer until the nuts are tender. Puree in a food processor until smooth. Season with salt, pepper, and olive oil. Pass through fine strainer. Put in a squirt bottle. Reserve warm until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62845,"Mama's Saltines 5 cups all-purpose flour, plus more for dusting Sea salt
1 cup butter, melted Instructions: Preheat the oven to 300 degrees F. In a large mixing bowl, mix the flour and a dash salt with a fork. Transfer the flour mixture to the bowl of a food processor. Add in the butter and 2 cups water. Pulse just until bound. Take the dough out of the food processor. Sprinkle the counter lightly with some flour. Cut the dough into three equal chunks. Flour your rolling pin, then roll out each piece of dough. Lightly fold in half, which creates a half-moon shape, and move to baking sheet. Open and flatten out the dough. Wet your hands and wipe over the dough to moisten. Sprinkle with sea salt. Cut with ravioli wheel (random sizes are best). Then take a fork and puncture the pieces. Repeat for the remaining pieces of dough. Bake until puffy and golden brown, 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62846,"Orecchiette with Asparagus and Peas 1 teaspoon kosher salt, plus more for the pasta water 1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 large bunch medium-thick asparagus (about 1 pound), peeled and cut into 1-inch pieces
1 pound orecchiette
One 10-ounce box frozen peas, thawed, or fresh shelled peas
1 bunch scallions, white and green parts, chopped (about 1 cup)
1/4 cup chopped fresh Italian parsley
1 cup grated Grana Padano cheese Pea tendrils, for garnish
Instructions: Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid. Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes. When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 62847,"Quick Frozen Raspberry Dessert with Strawberries 10 ounce sweetened frozen raspberries (Do not thaw) 2 tablespoons orange juice 1 tablespoon orange liqueur Fresh strawberries, halved Instructions: Place frozen berries (unthawed) with orange juice and liqueur in food processor. If you are ready to serve, then fold fresh strawberries into this and serve in glasses. If you make this in advance, transfer mix to a metal bowl and freeze until ready to eat; you don't want this rock hard; if it is, reprocess in processor, then fold into berries. ","[Prosecco, Moscato, Vinho Verde]" 62848,"Rosemary Crostini Croutons 6 tablespoons extra-virgin olive oil 2 tablespoons minced garlic 1 teaspoon dried basil 1 teaspoon dried Italian parsley 1/2 teaspoon minced fresh rosemary 1/2 teaspoon kosher salt 1/2 teaspoon fresh cracked black pepper 6 (1/2-inck) thick slices good sourdough or dense French bread Instructions: Preheat a grill to high heat. Combine the olive oil, garlic, basil, parsley, rosemary, salt and pepper in a small bowl and allow to sit 10 to 15 minutes, covered, at room temperature. Cut the bread slices diagonally. Lightly brush 1 side of the bread triangles with the oil mix and place oiled-side up on the grill. Grill 2 to 3 minutes, flip and cook until nicely marked, 1 to 2 minutes more. Remove, dice into 3/4-inch cubes with a serrated knife and serve hot. Cook's Note: Can be premade and quickly reheated in a broiler for 45 seconds to 1 minute. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62849,"Cherry Almond Bars Crisco? Original No-Stick Cooking Spray 1 1/2 cups Pillsbury BEST? All Purpose Flour 1/4 cup firmly packed brown sugar 1/8 tsp. salt 6 tbsps. Crisco? Puritan Canola Oil with Omega-3 DHA 2 tsps. water 1/2 tsp. almond extract 3/4 cup Smucker's? Cherry Sugar Free Preserves or Smucker's? Cherry Preserves TOPPING: 1/2 cup chopped almonds 1/4 cup brown sugar 2 tbsps. Crisco? Puritan Canola Oil with Omega-3 DHA Instructions: HEAT oven to 350 degrees F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray. STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan. BAKE 15 minutes. SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves. BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 62850,"Ginger Lemonade 2 cups sugar One 3-inch piece ginger, sliced
2 cups freshly squeezed lemon juice
Instructions: Combine the sugar, ginger and 2 cups water in a small pot. Heat over medium heat until the sugar dissolves and the water is hot. Set aside to cool completely. Once cooled, remove the ginger slices. Combine the ginger syrup, lemon juice and 10 cups water in a large pitcher. Stir and then pour into glasses over ice. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 62851,"Joe David's Chocolate-Hazelnut Crepes 1 cup/240 ml flour 1 egg 1 tablespoon/15 ml extra-virgin olive oil Pinch salt 1 1/2 cups/353 ml milk Chocolate-hazelnut spread (recommended: Nutella), as much as you like Bananas, sliced, as much as you like Icing sugar (confectioners' sugar), for sprinkling Instructions: In a bowl, combine the flour, egg, olive oil, salt, and half the milk. Whisk the batter well, adding the remaining milk, a little at a time, until the batter is silky smooth in consistency. Heat a hot nonstick skillet. Add a ladle of batter to the hot skillet. Evenly smooth out the batter. Cook until the batter sets and the underside is lightly browned. Run a spatula underneath the crepe and flip over. Cook until the other side is lightly browned. Remove from heat. Smear the chocolate-hazelnut spread over the crepe and add the bananas to one side. Then fold over the crepe and sprinkle with icing sugar (confectioners'). Serve the crepes immediately. Repeat the above process with the remaining batter to make the additional servings. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 62852,"Party in My Pantry Cocktail 2 tablespoons chipotle cl powder 2 tablespoons sugar
1 lime wedge
1 1/2 ounces tequila, such as Casamigos Anejo Tequila 1 ounce sweet BBQ sauce
3/4 ounce fresh lime juice
1/2 ounce clover honey
1/4 ounce maple syrup
Instructions: For the chipotle-sugar: On a plate or in a bowl, mix together the chipotle powder and sugar until combined. Rub a lime wedge on half of the rim of a glass, then dip the rim into the chipotle/sugar mix. For the cocktail: Add the tequila, BBQ sauce, lime juice, honey and maple syrup to a mixing tin. Add a large ice cube and shake vigorously. Place a fresh ice cube in the prepared glass and strain the drink over the ice. ","[Tequila, Mezcal, Rum, Cognac]" 62853,"Summer Citrus and Avocado Panzanella Salad 6 cups 2-inch bread cubes, cut from a baguette or focaccia 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil Zest and juice of 1 lemon Zest and juice of 1 lime Kosher salt and freshly ground black pepper 2 cups chopped red onion 2 cups chopped red bell pepper 1 to 2 tablespoons diced jalapeno 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 1/2 cups seeded and chopped English cucumber 1 1/2 cups cherry tomatoes, cut in half 1 teaspoon minced garlic 2 ripe avocados, chopped 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 375 degrees F. For the bread cubes: Place the bread cubes on a baking sheet, drizzle with the olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss with your hands until well coated. Spread out the bread in an even layer and bake until golden and toasty, about 10 minutes. Set aside to cool. (Leave the oven on.) For the dressing: Meanwhile, whisk together the oil, lemon zest and juice, lime zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small mixing bowl until well combined. Set aside. For the salad: Line a baking sheet with foil. Add the red onions, red peppers and jalapenos and spread out in an even layer. Drizzle with the oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake for 18 minutes. Set aside to cool. Combine the cucumbers, tomatoes, garlic and avocados in a large mixing bowl. Then add the toasted bread cubes and roasted peppers and onions, along with the basil, cilantro and parsley. Toss to combine. Pour half of the dressing over the salad and season with 1 teaspoon salt and a pinch of pepper. Toss and add more dressing and salt according to taste. Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 62854,"Bluegrass Burgers with Sweet Roasted Corn Chow-Chow and Country Ham Spread 3 ears yellow corn, shucked 1 tablespoon olive oil 1 cup apple cider vinegar 1/2 cup water 1/4 cup sorghum 1/2 cup sugar 1 tablespoon dry mustard 1 1/2 teaspoons celery seeds 1 teaspoon turmeric 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1/2 red onion, minced 1 stalk celery, minced 1/2 teaspoon salt 1 cup diced country ham 3/4 cup cream cheese, softened 1/4 cup green onions, sliced 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon hot sauce 2 pounds ground chuck 2 tablespoons Worcestershire sauce 2 teaspoons garlic salt 1 teaspoon freshly ground black pepper Vegetable oil, for brushing on grill rack 6 good-quality hamburger buns 6 tablespoons salted butter, softened 12 Bibb lettuce leaves Instructions: Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high heat. To make roasted corn chow-chow, rub the shucked ears of corn with olive oil. Put on the grill and cook, turning often, until the corn is slightly charred and still crisp, about 5 to 7 minutes. Remove from heat to a cutting board and cool. Meanwhile, combine the vinegar, water, sorghum, sugar, dry mustard, celery seed, and turmeric in a medium saucepan and set the pan on the grill. Bring to a simmer to dissolve sugar. Cut the kernels off the corn ears and add to a bowl with the diced green bell pepper, red bell pepper, red onion, and celery. Pour the vinegar and spice mixture over the vegetables, and season with salt. Set aside to pickle. To make country ham salad, combine the ham, cream cheese, green onions, salt, pepper, and hot sauce in a bowl and stir with a wooden spoon to combine. Alternatively, all the ingredients can be put into the bowl of a standing electric mixer and gently combined using the paddle attachment. To make patties, combine the ground chuck, Worcestershire sauce, garlic salt, and pepper in a bowl. Divide mixture into 6 portions and gently form into patties. Brush the grill rack with vegetable oil. Arrange the patties on the grill and cook, turning once, approximately 5 to 7 minutes per side for medium, or until desired doneness. Spread the cut side of each bun half with 1/2 tablespoon butter and grill 1 to 2 minutes, until golden brown. To assemble, spread the bottom half of each bun with a generous helping of ham salad. Top each with 2 Bibb lettuce leaves and a burger. Using a slotted spoon, drain a scoop of chow-chow and put on top of the patties. Cover with the bun tops and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 62855,"Rosemary-Garlic Pork Chops with Chickpeas 4 center-cut bone-in pork rib chops (3/4 to 1 inch thick; 10 ounces each) 1/4 cup extra-virgin olive oil 1 teaspoon finely chopped fresh rosemary, plus 2 sprigs 1 teaspoon finely grated lemon zest Kosher salt and freshly ground pepper 1 19-ounce can chickpeas, drained and rinsed 6 cloves garlic, smashed 1/2 cup sliced jarred roasted red peppers 1/3 cup low-sodium chicken broth Chopped fresh parsley, for topping Instructions: Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper. Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture. Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62856,"Simple Roast Turkey One 18- to 20-pound whole turkey Kosher salt and freshly ground black pepper
2 sticks (1 cup) salted butter, softened
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 lemons, zested
1 orange, zested
Instructions: Preheat the oven to 275 degrees F. Remove the giblets from inside the turkey. Pat the turkey dry and place it on a roasting rack, breast-side up. Cross the legs and tie them together with kitchen twine. Tuck the wings under the bird and transfer the roasting rack to its pan. Season the turkey with salt and pepper. Cover the whole bird and pan with aluminum foil, tucking it all the way under the pan. Roast for the first stage for 10 minutes per pound, 3 to 3 1/2 hours for an 18- to 20-pound turkey. Meanwhile, place the butter, rosemary, thyme, sage, lemon zest and orange zest in a bowl. Mix together until combined. After the first stage of cooking, remove the turkey from the oven and remove the foil. The turkey will still be pale at this stage. Smear the butter mixture all over the skin and into the crevices of the turkey so that it is totally covered. Insert a meat thermometer into the thigh and increase the oven temperature to 350 degrees F. Return the turkey to the oven and roast, basting every 30 minutes, until the internal temperature on the thermometer reads 165 degrees F, an additional 1 1/2 to 2 hours. Put the turkey on a cutting board, cover loosely with fresh aluminum foil and rest for 25 to 30 minutes until you're ready to carve, saving the pan juices for gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62857,"Grilled Sweet Potatoes 4 large sweet potatoes, pierced with a fork 1/4 cup plus 2 tablespoons vegetable oil 1 teaspoon ground cumin 1 teaspoon chili powder Kosher salt and freshly ground pepper 1/2 cup chopped fresh cilantro Grated zest and juice of 1/2 lime, plus more lime juice as needed 1 canned chipotle cl in adobo sauce, finely chopped Instructions: Preheat a grill to medium high. Microwave the sweet potatoes until just starting to soften, 8 to 10 minutes. Let cool, then slice into 1/2-inch-thick rounds. Whisk 2 tablespoons vegetable oil, the cumin, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potato slices and gently toss to coat. Transfer to the grill and cook until charred, 2 to 3 minutes per side. Transfer to a platter. Mix the cilantro, remaining 1/4 cup vegetable oil, lime zest and juice and chipotle in a bowl; season with salt. Thin with more lime juice if needed. Spoon the dressing over the sweet potatoes. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 62858,"Sweet Red Chili Chicken Satay 2 pounds boneless skinless chicken thighs, or 8 thighs each cut into 3 pieces 1/2 cup sweet chili sauce 1/2 cup pineapple juice 1 tablespoon plus 1 teaspoon soy sauce 2 teaspoons minced garlic Oil, for grill Special equipment: 24 bamboo skewers, soaked in water 20 minutes Instructions: Cut the chicken thighs into 1/2-wide long strips and place into a large resealable bag. In a bowl, whisk together the chili sauce, pineapple juice, soy sauce, and garlic. Pour the marinade into the bag over the sliced chicken. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight. To serve: Preheat a grill or grill pan over medium-high heat. Thread the chicken strips onto the skewers. Oil the grill gates and place the chicken on the grill. Cook until the chicken is just cooked through, 4 to 5 minutes per side. Remove from the heat and serve immediately. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 62859,"Pork Loin Cutlet with Sauteed Persimmons and Barley Risotto 1 cup flour 2 tablespoons vegetable oil One 2-pound pork loin, sliced 1/4-inch thick and pounded between plastic wrap
Salt and freshly ground black pepper
1 tablespoon fennel seed, toasted and ground in a mortar and pestle
2 tablespoons butter 1 tablespoon butter 1 sprig fresh rosemary 2 firm persimmons, tops removed and sliced into wedges 1/4-inch thick
1 red finger cl, sliced thinly on a bias 1/2 teaspoon sesame oil Salt and freshly ground black pepper
1 tablespoon olive oil 1 bunch green onions, whites minced, greens thinly sliced and reserved for garnish
1 1/2 cups pearl barley 1 bay leaf 1/2 cup white wine 5 cups chicken stock, heated 3 tablespoons soy sauce 1/2 cup grated Parmesan 1 tablespoon lemon zest, finely chopped Salt and freshly ground black pepper Instructions: For the pork loin cutlet: Place the flour on a large plate. Heat the vegetable oil in a saute pan over medium to high heat. Sprinkle the pork with salt, pepper and fennel seeds. Coat the cutlets with flour, place two in the pan (or as many that can fit) and add the butter. Once the cutlets are golden brown on one side, approximately 2 minutes, turn over and sear on other side. Remove from the heat. Repeat with the remaining cutlets and set aside until assembly.
For the sauteed persimmon: Heat the butter and rosemary in a saute pan over medium heat. Once the butter has melted, place the persimmons in the pan and saute until golden brown. Add the cl, sesame oil and season with salt and pepper. Toss, remove from the heat and set aside until assembly.
For the barley risotto: Heat the olive oil in a large, high-sided saute pan over medium heat. Add the whites of the green onions and cook until tender and translucent. Add the barley and bay leaf and stir to coat the ingredients in the oil. Add the white wine and allow to reduce. Add half the chicken stock and soy sauce and stir. Once the barley has absorbed the liquid, add the remaining stock and stir. Once the liquid is absorbed and the barley is creamy and thick in texture, remove from the heat. Add the Parmesan, lemon zest, season with salt and pepper, stir and set aside. Garnish with the green onion slices before serving.
To assemble: Spoon the barley risotto in the center of 4 serving plates. Place 1 large or 2 smaller pieces of pork loin cutlet over the barley risotto. Spoon sauteed persimmons over the pork loin cutlets and enjoy. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 62860,"'Flix Mix 6 tablespoons unsalted butter 1 to 2 tablespoons Asian fish sauce 1 to 2 tablespoons sriracha 2 quarts puffed corn cereal 2 quarts crisp corn cereal, such as Corn Chex 1 packet powdered white Cheddar (from a box of packaged mac and cheese, 3 to 4 tablespoons) 1 packet powdered white Cheddar (from a box of packaged mac and cheese, 3 to 4 tablespoons)
1 cup macadamia nuts 1/4 cup fresh cilantro leaves, chopped 2 cups sour gummy candies, chopped 12 ounces white chocolate pretzels, chopped (about 2 cups) Instructions: Combine the butter, fish sauce and sriracha in a microwaveable container and microwave on high until melted, about 30 seconds.
In large bowl, toss the cereals with the powdered Cheddar. Add the melted butter mixture and mix to coat. Add the nuts and cilantro and mix again.
Microwave the cereal mixture on high for 6 minutes, stopping to stir every 2 minutes.
Add the sour gummy candies to the cereal mixture and stir. Spread the hot mixture on a cookie sheet in an even layer. Top with an even layer of pretzels. Let rest until cooled. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 62861,"Big Beautiful White Pan Loaves 1/4 cup, (2 ounces) very warm water (105 degrees to 115 degrees) 1 3/4 teaspoons active dry yeast 4 1/2 cups, (20 1/4 ounces) unbleached allpurpose flour 2 1/4 teaspoons Kosher salt 1 1/4 cups plus 2 tablespoons, (11 ounces) cool water ( 75 degrees) Instructions: In a small measuring cup, mix the warm water and yeast with a fork to dissolve the yeast. Let stand for 3 minutes. Mix the flour and salt together in a large mixing bowl. Add the yeast mixture and the cool water. Using your fingers, mix the dough into a sticky mass. When all of the flour is incorporated, move the dough to a lightly floured work surface and knead for 4 minutes. The dough should be sticky and will not look smooth. If the dough feels stiff or dry, knead in additional cool water, a tablespoon at a time. Put the dough in a lightly floured bowl, cover, and let rest for 20 minutes. Return the dough to the lightly floured surface and knead it for 7 to 8 minutes. The dough will go from being sticky to smooth and will become supple but not too firm. Place the dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.) Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle. The short sides should be the top and bottom edges. Fold the top edge down and the bottom edge up, overlapping them slightly, then turn the dough a quarter turn and fold the top down and the bottom up again to form an envelope. Shape the dough into a log shape by rolling the loaf down two to three times and sealing the seam with the heel of your palm. Roll the loaf back and forth on the table to smooth out. Place the loaf seam side down in a lightly oiled 9 by 5 inch loaf pan. Gently press down on the loaf to spread it to fill the corners of the pan, and cover it with oiled plastic wrap. Let the loaf rise at 75 degrees to 77 degrees for about 1 to 1 1/4 hours, or until it has doubled and risen about 1-inch above the edge of the pan. Meanwhile preheat oven to 425 degrees. Gently place the loaf pan on the center rack of the oven. Using a plant sprayer, quickly mist the loaf with water 6 to 8 times, then shut the oven door. After 3 minutes, mist the loaf again. Bake for 10 minutes, then reduce the oven temperature to 400 degrees and bake for 30 minutes longer, or until the top is a deep golden brown. Remove the loaf from the pan it should come out with ease. The bread should sound slightly hollow when tapped on the bottom, and the sides of the loaf should be brown. Immediately place the loaf from the pan on a wire rack to cool. Serve slightly warm, with butter and lots of homemade jam! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62862,"Chicken Tarragon Salad 1/2 cup non-fat mayonnaise (recommended: Best Foods) 1/4 cup non-fat plain yogurt (recommended: Horizon) 1 teaspoon poppy seeds (recommended: McCormick) 1 teaspoon finely chopped fresh tarragon leaves 2 (7-ounce) cans cooked chunk chicken breast meat, rinsed and drained (recommended: Tyson) 1 cup red seedless grapes, cut in 1/2 2 ribs celery, chopped 1/4 cup chopped walnuts and/or pecans (recommended: Planters) 6 cups spring mix lettuce (recommended: Ready Pac) Instructions: In a small mixing bowl, whisk together mayonnaise, yogurt, poppy seeds, and tarragon to make dressing; set aside. In a medium mixing bowl, combine chicken, grapes, celery, and walnuts. Pour 1/2 cup of dressing over mixture and stir to combine; set aside. Put spring lettuce mix in large mixing bowl with 1/4 cup dressing. Use tongs to toss. Arrange 1 1/2 cups of spring mix lettuce on each plate. Top with 1 cup of tarragon chicken. Serve with remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62863,"Vanilla Cranberry Can Cakes 2 (17 1/2-ounce) boxes blueberry muffin mix (recommended: Krusteaz) 2 cups white cranberry juice 2 (16-ounce) cans whole cranberries, drained and rinsed (recommended: Ocean Spray) 2 1/2 cups shredded coconut, toasted 2 teaspoons vanilla extract 2 teaspoons ground cinnamon 1 egg Instructions: Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray. In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, cinnamon, and egg. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Bake in oven for 25 to 30 minutes, or until tester comes out clean. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 62864,"Butterscotch Vodka Pudding 4 tablespoons unsalted butter, softened 150 grams/5.5 ounces dark brown sugar 225 milliliters/7.5 ounces cream 2 tablespoons corn flour 1/2 teaspoon salt 375 milliliters/12.5 ounces milk 3 large egg yolks 1 teaspoon vanilla extract 2 tablespoons hazelnut vodka Honeycomb, crushed, for garnish Instructions: Melt the butter in a heavy-based medium saucepan. Add the brown sugar and cook until dissolved, stirring occasionally, 2 to 3 minutes. Add the cream, bring to a simmer, stirring, and cook until you have a nice thick butterscotch sauce. Meanwhile, combine the corn flour and salt in a bowl. Whisk in a couple tablespoons of the milk until smooth, then whisk the mixture into the remaining milk in a large bowl. Whisk in the egg yolks and vanilla and then gradually add the hot butterscotch sauce, whisking constantly. Wipe out the saucepan and strain the mixture through a fine-mesh sieve back into the pan. Cook over medium heat, stirring regularly, until the custard starts to thicken, 5 to 6 minutes. Remove from the heat and stir in the vodka. Pour into pretty glasses or ramekins and chill for at least 1 hour and up to 3 days. Serve garnished with honeycomb.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 62865,"Game Ragu with Pappardelle Olive oil 1 red onion, peeled and finely chopped 2 carrots, peeled and chopped 1/2 rutabaga, peeled and diced Sprig fresh rosemary, leaves picked and chopped Small bunch fresh thyme, leaves picked 2 bay leaves 1 rabbit or hare, boned and cut into 1/2-inch dice 11 ounces venison haunch, cut into 1/2-inch dice 1 tablespoon all-purpose flour 1 large wine glass white wine Sea salt and freshly ground black pepper 1 pint good-quality chicken or vegetable stock 1 pound pappardelle Knob of butter 3 ounces freshly grated Parmesan 1 orange, zested, divided Bunch fresh flat-leaf parsley Extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Pour a glug of olive oil into a casserole type pan and put it on the heat. Add the onion, carrots, rutabaga, rosemary, thyme and bay leaves and cook gently for 10 minutes. Stir in the meat and the flour, pour in the wine and add a generous pinch of salt and pepper. Pour in the stock, there should be enough to just cover the meat. Bring to a gentle boil, put a lid on and place in the preheated oven for 1 1/2 hours, until the meat falls apart easily. When the stew looks good, bring a very large pan of salted water to the boil and stir in the pappardelle. Cook according to the package instructions. While the pasta's cooking, you can get your ragu sauce rockin' and rollin'! Remove the bay leaves from the sauce and add the butter to it. Beat in half the Parmesan and half the orange zest, just a hint will make all the difference. Place the lid on top. Pick and chop your parsley leaves now, you want them to be nice and fresh, with as much color and flavor as possible, so don't do this any earlier. Drain the pasta in a colander, reserving some of the cooking water. Get everyone around the table, then toss the pasta with the sauce and the chopped parsley (you may have to do this in batches), adding some of the reserved cooking water if need be, to make the sauce silky and loose - very important for good texture. Taste and correct the seasoning. Serve with the remaining grated Parmesan and orange zest sprinkled over and a drizzle of good extra-virgin olive oil. What an incredible pasta dish! \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, Gavi, Vermentino]

" 62866,"Crispy Truffled Turkey 2 tablespoons kosher salt 2 teaspoons black truffle salt
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon red pepper flakes
One 12-pound turkey, back bone and keel bone removed
4 sprigs fresh thyme
3 stalks celery, halved 2 carrots, halved
2 sprigs fresh rosemary
1 onion, quartered 2 tablespoons black truffle butter, melted
2 tablespoons extra-virgin olive oil
4 cups unsalted chicken broth, such as Kitchen Basics 4 sprigs fresh thyme
1 bay leaf
1/4 cup cornstarch
1 teaspoon kosher salt
1/2 teaspoon black truffle salt
Instructions: For the turkey: In a small bowl, mix the kosher salt, truffle salt, chopped thyme and pepper flakes. Lay the turkey flat on a rimmed baking sheet, skin-side down, and then pat it dry with paper towels. Generously sprinkle the inside of the turkey with half of the seasoning mixture, being sure the hit the thick parts a bit heavier than the thin parts. Flip the turkey and sprinkle the skin side with the remaining seasoning. Cover the turkey with a piece of loose parchment paper and refrigerate for at least 12 hours or up to 24 hours. Preheat the oven to 450 degrees F. Rest the turkey at room temperature for 30 minutes before roasting. On a clean, rimmed baking sheet, scatter the thyme sprigs, celery, carrots, rosemary and onions. Pat the turkey dry one more time and place on the bed of vegetables skin-side up. Tuck the wings under the shoulders. Mix together the truffle butter and oil in a small bowl. Pour the butter mixture over the bird and brush evenly on the skin. Roast until an instant-read thermometer reads 155 degrees F in both the thigh and the thickest part of the breast, about 1 hour and 20 minutes. Place the turkey on a cutting board to rest for 20 minutes before carving. Strain any juices from the bottom of the baking sheet and skim off any fat that may rise to the surface. Carve the turkey. For the gravy: In a medium saucepan set over medium-high heat, heat the chicken broth, thyme sprigs and bay leaf. Bring to a simmer, then reduce the heat to maintain a simmer. In a small bowl, whisk the cornstarch and 1/4 cup water until smooth and no lumps remain. Whisk the cornstarch slurry into the simmering broth. Continue to whisk until smooth and thick, about 5 minutes. Whisk in the reserved turkey drippings, the kosher salt and truffle salt. Remove the thyme sprigs and bay leaf and serve the gravy with the carved turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62867,"Chocolate Coconut Truffles 2 pounds highquality semisweet chocolate, preferably Belgian or French 1/2 cup heavy cream 1 stick (8 tablespoons) softened unsalted butter, cut into chunks 1 teaspoon vanilla 3/4 cup shredded coconut, toasted in an oven for 2 to 3 minutes Instructions: Melt 1 pound of chocolate, slowly stirring, in a double boiler. Warm the cream in a large saucepan but do not scorch. Remove the chocolate from the heat, cool slightly, then combine with the heavy cream. Stir the butter into the chocolate cream mixture and refrigerate until firm but still pliable, about 20 minutes. Transfer the chocolate to a pastry bag fitted with a large straight tip and pipe into teaspoonsize mounds onto a waxed paper covered cookie sheet, or use a spoon to dole out teaspoonsize mounds. Refrigerate the entire pan until the chocolate is hard to the touch. When the chocolate is sufficiently firm (this can be done a day or 2 ahead) remove the chocolate from the refrigerator and, working quickly to prevent melting, roll the chocolate mounds into balls, then chill the balls again until firm. In a food processor fitted with a metal blade, pulse the coconut briefly to make it a little finer so that it will adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them. Melt the remaining chocolate in the double boiler. Remove the double boiler from the heat and using a wire dipping spoon, or a regular teaspoon and your hands in latex gloves, dip each coconut covered truffle briefly into the melted chocolate. Place on a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped on the cookie sheet and return it to the dipping pot for more dipping. The truffles will keep for several weeks if refrigerated in a covered container. ","[Pinot Noir, Riesling, Moscato, Sparkling wine]

" 62868,"Strawberry and Mango Guacamole 3 ripe Hass avocados 2 limes, juiced
Kosher salt and freshly cracked black pepper
1/2 cup fresh strawberries, diced small
1/4 cup fresh cilantro leaves, minced
2 tablespoons minced red onions 1/4 teaspoon cumin
1 ripe mango, peeled and diced
1 jalapeno, diced (ribs and seeds removed to your liking)
Instructions: Scoop the flesh of 2 of the avocados into a bowl and mash with a fork. Stir in the lime juice and season with salt and pepper. Dice the remaining avocado. Stir it into the mashed avocado along with the strawberries, cilantro, onions, cumin, mangos and jalapenos. Season again with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 62869,"Mushroom Empanadas 1/2 cup canola oil, plus more for oiling the sheet pan 1 pound chopped onions
1 1/2 pounds mushrooms, sliced
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons minced garlic 7 tablespoons chopped fresh parsley 1 1/2 cups shredded mozzarella
Empanada Dough, recipe follows Egg yolk for glazing, optional 3 cups all-purpose flour 1/2 teaspoon salt
6 ounces unsalted butter
1 egg
2 tablespoons chopped fresh chives Instructions: Add the canola oil to a pan and heat on medium heat until hot. Add the onions and cook until translucent, about 10 minutes. Add the mushrooms, salt and pepper. Cook until mushrooms are tender, then add garlic. Cook, stirring well, for 1 minute, then remove from heat. Strain the mixture and let it cool. Add parsley and mozzarella. Use a tablespoon to drop a generous portion of filling in the center of a dough disc and fold so that it looks like a half-moon. Make sure the edges are completely sealed to prevent the filling from coming out while baking. (This is very important because the cheese will otherwise run out of the empanada.) Preheat the oven to 400 degrees F. Place empanadas on a lightly oiled sheet pan; brush with egg yolk if using, Bake until dough is nicely browned, about 15 minutes. Make sure to put them on a beautiful plate and enjoy with a glass of wine or a beer. Oh, and eat them with your hands, with friends and family\u2014the way empanadas are meant to be enjoyed! Making the dough can be done by hand but it is easier in a mixer with a dough attachment. Mix the flour and salt in a mixer until well combined, about 1 minute. Add the butter and mix until blended, another 2 minutes. Add the egg and 1/4 to 1/2 cup water, adding gradually, and continue mixing until slightly rough to the touch. Make the dough into a ball and finish kneading by hand until soft and smooth. Wrap in plastic wrap and put in the fridge for at least 30 minutes or overnight. Unwrap the dough and roll out with a rolling pin until thin, but not too thin, so it doesn't break when folding. Create discs with a 5-inch cutter for large empanadas or a 3-inch cutter for small ones. If not using immediately, use wax or parchment paper to separate a stack and refrigerate or freeze to use later. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 62870,"Spinach and Egg Sandwiches 4 plum tomatoes, halved lengthwise Kosher salt and freshly ground pepper 4 English muffins, split 2 1/2 tablespoons extra-virgin olive oil 1 shallot or 1/4 red onion, thinly sliced 1/4 pound sliced Canadian bacon, cut into thin strips 8 cups baby spinach (about 8 ounces)
4 large eggs 1/3 cup shredded extra-sharp cheddar cheese Instructions: Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62871,"Blaukraut (Braised Red Cabbage) 2 pounds red cabbage 1 1/2 tablespoons salt 1/2 cup red wine vinegar 1 onion, medium dice 1 tablespoon butter 1 medium apple, peeled and diced 3/4-ounce sugar 3/4 cup red wine 1/2 cup chicken stock 2 1/2-ounces lingonberry jam or cranberry sauce 1/2 cinnamon stick 1 to 2 cloves 1 bay leaf Salt and freshly ground pepper Instructions: Remove the 2 outer leaves of the cabbage. Cut the cabbage in half. Core it and cut into thin julienne. Put cabbage in bowl. Sprinkle with salt and red wine vinegar. Toss and let stand for 2 hours. Saute diced onions in butter. Add the apple and sugar. Saute lightly. Add strained cabbage to saute mix. Reserve the liquid. Stir for several minutes. Then add strained liquid, red wine, chicken stock, jam, cinnamon, cloves, bay leaf and cook for approximately 40 minutes in a covered heavy bottomed pan Remove cinnamon stick, cloves and bay leaf. Season with salt and pepper. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 62872,"Bloody Mary Dip with Focaccia Skewers 14 ounces (400 grams) tomato passata 1 tablespoon extra-virgin olive oil 1 tablespoon tomato paste 1 tablespoon balsamic vinegar 1 tablespoon vegan Worcestershire sauce (no anchovies) 1/2 teaspoon celery salt 2 ounces vodka, optional Dash of hot sauce, such as Tabasco, to taste 20 small pimento-stuffed green olives 3 sticks celery, strings peeled away and cut into 1/2-inch pieces 6 ounces good-quality store-bought focaccia, cut into 1/2-inch cubes Instructions: For the dip: Put the tomato passata, oil, tomato paste, vinegar, Worcestershire, celery salt, vodka if using and hot sauce into a medium saut pan or saucepan over medium heat and simmer until warmed through, about 5 minutes. For the focaccia skewers: Meanwhile, thread an olive, piece of celery and cube of focaccia onto each cocktail skewer. Pour the dip into a serving bowl, place on a board and arrange the dipping skewers next to it. The dip can be served warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62873,"Hugo's BBQ Shrimp with Blue Cheese Slaw 10 ounces Worcestershire sauce 10 ounces soy sauce 1 lemon, juiced 10 ounces tomato puree 4 tablespoons dark brown sugar 2 cups heavy whipping cream 1 egg 2 tablespoons lemon juice 1 tablespoon Dijon mustard 2 tablespoons sherry vinegar 2 cups peanut oil 1-ounce Maytag blue cheese, crumbled 1/2 head green cabbage, shredded 3 green onions, sliced thin 1/2 cup Maytag blue cheese 36 large shrimp, peeled and deveined Salt Pepper 1/4 cup peanut oil 2 cups BBQ sauce, recipe above Instructions: For the BBQ Sauce: Combine the Worcestershire sauce, soy sauce, lemon juice, tomato puree and dark brown sugar in a small saucepot and on medium heat stir to dissolve the sugar. Bring to a boil and simmer for 5 minutes and remove from the heat. In a large saucepot add the cream and bring to a boil. Simmer until the cream is thick enough to coat the back of a spoon. Stir in some of the BBQ base until you like the flavor. Bring the mixture back to a boil and simmer again until it coats the back of a spoon. For the Maytag Blue Cheese Slaw: In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for 30 seconds and slowly add the peanut oil. Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise through a fine mesh strainer. Toss the cabbage with enough mayonnaise to coat. Add in 1/2 of the green onion, 1/4 cup of the Maytag blue cheese and season with salt and pepper and toss well. For the BBQ Shrimp: Season the shrimp with salt and pepper. In a hot saute pan, add the oil and heat. Add the shrimp and cook until done To Finish: Place a pile of the slaw on a plate. Surround with the shrimp. Sauce each of the shrimp and sauce the plate. Sprinkle with the remaining green onion and blue cheese and garnish with cracked black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62874,"Roasted Beef Tenderloin with Fire Roasted Tomato Salsa and Potato Cheese Galette 2 1/2 pounds beef tenderloin, trimmed Salt and freshly ground black pepper 1 tablespoon coriander, toasted and crushed Olive oil, for searing 2 cups mixed greens 2 tablespoons olive oil Tomato Salsa, recipe follows Potato Cheese Galette, recipe follows 5 Roma tomatoes 2 chipotle chiles, reconstituted 1/2 cup chopped basil 1/4 cup minced garlic 1/2 cup fresh lime juice 1/4 cup balsamic vinegar 2 teaspoons sugar 2 teaspoons salt 1/2 teaspoon freshly cracked black pepper 1 cup olive oil 1 pound baking potato, peeled and cut into very thin rounds 1/4 cup clarified butter Salt 2 ounces shredded mozzarella 2 ounces fresh goat cheese Instructions: Season the beef with salt, pepper and coriander. Preheat oven to 400 degrees F. In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes. Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (don't cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette. Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve. Preheat the oven to 450 degrees F. Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together. (This will keep the cheeses from running through.) Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 62875,"Cilantro Pesto 1 cup extra-virgin olive oil 1 packed cup coarsely chopped cilantro (stems and all) 1 packed cup flat-leaf parsley 1/4 cup marcona almonds or blanched almonds 2 teaspoons white wine vinegar Kosher or fine sea salt and freshly ground black pepper Instructions: This is particularly good with shrimp skewers or short ribs, but it would be at home with any simple fish steak or fish fillet off the grill. I went with a straightforward white wine vinegar here, but you can fine tune this to your own taste by using sherry vinegar, lemon and/or lime juice, or balsamic vinegar. Pour the oil into a blender jar. Add the cilantro, parsley, almonds, and vinegar and blend until the herbs are finely chopped and the mixture is fairly smooth. Season, to taste, with salt and pepper. The pesto can be made up to a day in advance. Scrape into a storage container and press a piece of plastic wrap directly on the surface to prevent the pesto from turning dark. Refrigerate until ready to use. Bring the pesto to room temperature before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 62876,"Double Chocolate Chip Muffins 1 1/4 cups all-purpose flour (see Cook's Note) 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup bittersweet chocolate chips 3/4 cup milk 1/2 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1 tablespoon vegetable oil 2 teaspoons pure vanilla extract 2 large eggs Instructions: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth. Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.
","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 62877,"Old Fashioned Sugar Cookies 1 cup (2 sticks) unsalted butter 1 cup granulated sugar 2 eggs, lightly beaten 1 teaspoon vanilla 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Colored sugar and milk, for decorating, or Royal Icing, recipe follows 2 pounds confectioners' sugar 1/2 cup plus 2 tablespoons meringue powder (egg white powder) Food coloring, as desired Instructions: Cream the butter and sugar in a large bowl with an electric mixer. Beat in the eggs and vanilla. Combine the flour, baking powder and salt in a second large bowl and mix well. Stir the flour mixture into the butter mixture 1 cup at a time. Chill the dough for 3 to 4 hours. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment. Roll out the dough and cut it into shapes with cookie cutters or a knife. Place the shapes on the prepared cookie sheet. If decorating with colored sugar, brush the cookies with milk and sprinkle with colored sugar (if using royal icing, leave unfinished). Bake until the cookies are just beginning to brown around the edges, 10 to 15 minutes, depending on the size of the cookies. Remove the cookies to a rack to cool completely. If using royal icing, decorate the cookies as desired. Combine the confectioners' sugar, meringue powder and 3/4 cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over-beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting. Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface. Yield: 3 1/2 cups icing ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62878,"Lobster Wrap 1 (8-ounce) container chopped lobster meat 1 cup finely chopped tomato 1 avocado, peeled and diced 1/2 cup cilantro-pepita Caesar dressing Pinch salt and pepper 1/2 lemon, juiced Whole chives 2 (12-inch) flour tortillas Freshly chopped lettuce Instructions: In a medium bowl, combine lobster, tomato, avocado and Caesar dressing. Mix together, adding salt, pepper, and lemon juice. Set aside. Blanch several whole chives by dropping in boiling water for 10 seconds. Slice tortillas into 1/4's with knife. Roll each tortilla quarter into a cone shape. Secure by tying blanched chive like a string around cone. Scoop lobster mixture generously into cone, filling up to top. Adorn opening of each cone with freshly chopped lettuce. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 62879,"Pulled Pork One 6- to 8-pound bone-in pork shoulder 1 cup BBQ spice rub (your favorite store-bought is fine) or our Gorilla Super Combo Spice Rub Coleslaw, recipe follows 1 head green cabbage, shredded 1/2 head purple cabbage, shredded 3 carrots, grated 3 cups mayonnaise
1 cup white sugar
3/4 cup white vinegar
1 tablespoon dry Italian dressing mix
1 tablespoon salt
1 tablespoon black pepper
Instructions: Preheat a smoker to 230 to 240 degrees F. Rub meat with a generous amount of BBQ spice rub. Place meat in smoker and cook, using almond wood, until meat is 195 degrees F, about 14 hours. Let rest 10 minutes, then remove bone. Pull pork until all meat is shredded. Serve with Coleslaw. Combine cabbages, carrots, mayonnaise, sugar, vinegar, dressing mix, salt and pepper together in a large bowl. ","[Syrah, Zinfandel, Malbec, Tempranillo]" 62880,"Chilled Tomato Soup? 1/2 cup plus 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 3 cloves garlic, minced 1/4 teaspoon red pepper flakes 2 1/2 pounds tomatoes, cored and chopped Kosher salt 1 cup tomato juice 3 sprigs fresh basil, plus chopped leaves for topping 5 cups cubed day-old country bread (crusts removed) 1 tablespoon red wine vinegar Instructions: Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes. Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight. Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62881,"Spiced Apple-Pear Sauce 3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces 3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces 1 tablespoon fresh lemon juice 6 cinnamon sticks 1/4 teaspoon ground nutmeg 1 to 2 tablespoons sugar Instructions: Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.
Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.) ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 62882,"T-Bone Tom's Choice Steak Marinade 2 cups vegetable oil
1 cup soy sauce
1 cup Worcestershire sauce
1/2 cup pineapple juice
2 tablespoons granulated garlic
2 tablespoons freshly ground black pepper
2 tablespoons dry mustard Instructions: Mix the oil, soy sauce, Worcestershire, pineapple juice, granulated garlic, pepper and dry mustard in a bowl. Use to marinate steaks overnight or for 10 hours in the refrigerator. Makes enough marinade for 4 steaks. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 62883,"Spicy Fajita Soup 2 medium yellow onions, sliced 2 green peppers, cored, seeded, and sliced into strips 1/2 cup frozen corn, thawed 1 (14-ounce) can diced tomatoes 1 tablespoon chopped garlic 2 tablespoons cl powder, divided 1 chipotle pepper in adobo sauce, chopped (reserve adobe for Creamy Mexican Dip) 1 quart chicken broth Kosher salt and freshly ground black pepper 2 cups canola oil, for frying 12 corn tortillas, cut into eighths 1 cup Monterey Jack cheese, shredded 2 scallions, sliced Instructions: In the sleeve of a slow cooker, add the onions, peppers, corn, tomatoes, garlic, 1 tablespoon cl powder, chipotle, and broth. Season with and salt and pepper, to taste. Cook on low for 4 to 6 hours. In a deep skillet over medium heat, add the canola oil and heat to 365 degrees F. Fry the tortilla pieces until brown and crispy, 1 to 2 minutes. Drain on brown paper and immediately season with salt and the remaining 1 tablespoon cl powder. (Reserve half the chips for Online Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Preheat the broiler. (Reserve 1 cup of the onion and pepper mixture for Round 2 Recipe Creamy Mexican Dip with Spiced Chips.) Ladle the soup into ovenproof bowls or crocks and top each with 2 tablespoons cheese. (Reserve remaining 1/2 cup cheese for Round 2 Recipe Crispy Steak Sandwiches.) Put the bowls on a sheet pan and put under the broiler until the cheese is brown and bubbly, 1 to 2 minutes. Garnish with scallions and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 62884,"Cornbread Dressing 1 tablespoon poultry seasoning
3 chicken thighs
2 chicken necks
1 clove garlic, minced
1 sprig sage
1 sprig savory, optional 1 sprig thyme
1/2 sprig rosemary
1/2 onion, chopped
Salt 1/2 cup bacon fat 3 stalks celery, chopped
1/2 onion, chopped
1/4 cup chopped green bell pepper, optional
4 cups day-old cornbread, crumbled
1/2 teaspoon chopped fresh sage or dried sage
1/2 teaspoon chopped fresh thyme or dried thyme
2 slices day-old bread crumbled, optional
Cranberries, strained from can, for serving
Chopped pecans or walnuts, for serving
Sauteed oysters or diced cooked chicken, for serving Instructions: For the homemade chicken broth: Combine the poultry seasoning, chicken thighs, chicken necks, garlic, sage, savory if using, thyme, rosemary, onions, 1/2 teaspoon salt and 8 cups water in a large pot. Bring to a boil over medium heat. Lower the heat and simmer for 1 hour. Strain and set aside. For the dressing: Preheat the oven to 350 degrees F. Heat the bacon fat in a large saute pan. Add the celery, onions and green peppers if using, and saute until the onions are translucent. Add 1 cup of the homemade chicken broth, the cornbread, sage, thyme and day-old bread if using; stir to combine. Pour into an 8-by-8-inch ovenproof baking dish; the mixture will be moist. Bake until browned at the edges, about 30 minutes. Serve with cranberries, pecans or walnuts, and oysters or chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62885,"Rum Walnut Cake 1 cup walnut halves 2 cups raisins 3/4 cup dark rum 1/4 cup water 1 1/2 cups walnut pieces, roughly chopped 1/4 cup honey 1/4 cup sour cream 4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 10 ounces (2 1/2 sticks) unsalted butter, softened 1 1/2 cups packed brown sugar 2 teaspoons vanilla extract 1 teaspoon salt 5 large eggs 4 tablespoons unsalted butter 1/2 cup sugar 2 tablespoons water I/4 cup rum Instructions: Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan. Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve. Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve. In another bowl, stir together the flour, baking powder and soda. With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition. Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts. In another bowl, stir together the flour, baking powder and soda. With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition. Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts. Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze. To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum. To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 62886,"Pumpkin Bread Pudding with Rum Sauce 1 quart 40-percent whipping cream 2 cups canned pumpkin 2 cups granulated sugar 2 cups brown sugar 4 ounces pumpkin pie spice 2 ounces vanilla extract 1 dozen eggs 1 vanilla bean, seeds scraped 1 loaf French bread, torn in pieces 4 tablespoons cornstarch 1 quart 40-percent whipping cream 2 cups granulated sugar 1 stick butter 1 cup dark rum Instructions: Preheat the oven to 350 degrees F. For the bread pudding: Blend the cream, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, eggs and vanilla bean until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm. For the rum sauce: Blend the cornstarch with 1/2 cup water in a small saucepan. Add the cream, granulated sugar, butter and rum and cook over low heat, stirring occasionally, until thick. Serve the sauce with the bread pudding. ","[Chardonnay, Riesling, Port, Sherry]" 62887,"Frito Pie Loaded Baked Potato 4 tablespoons canola oil, divided 4 medium baking potatoes
Salt and ground black pepper 1 medium onion, finely chopped, divided 2 cloves garlic, finely chopped 1 pound ground beef 2 tablespoons chili powder 1 8-ounce can tomato sauce 1 15-ounce can red kidney beans, drained and rinsed 2 tablespoons Worcestershire sauce 1/2 cup shredded Cheddar cheese 1/2 cup corn chips, such as Fritos Instructions: Preheat an oven to 400 degrees F. Rub the skins of the potatoes with about 2 tablespoons of oil and season with salt and pepper. Arrange the potatoes on a baking sheet and bake until tender, about 1 hour. Remove the baked potatoes from the oven and let rest until cool enough to handle, about 10 minutes. While the potatoes are baking, place a heavy-bottom pot over medium-high heat with the remaining 2 tablespoons of oil. Reserve a few tablespoons of chopped onion to garnish the finished potatoes and add the remaining to the pot along with the garlic. Cook, stirring occasionally, until tender, about 5 minutes. Add the ground beef and chili powder to the pot and continue cooking until the meat is browned, 8 to 10 minutes. Add the tomato sauce, kidney beans, Worcestershire and 1 cup of water to the pot and bring the liquids up to a simmer. Reduce the heat to medium-low, season with salt and pepper, and simmer the chili until thickened, about 15 minutes. Reserve warm.
When the potatoes are cool enough to handle, carefully scoop the flesh out into a large mixing bowl, taking care to keep the skins whole and intact. Ladle about 2 cups of the prepared chili into the bowl with the potatoes and mash them to combine. Scoop the loaded filling back into the potato skins. Garnish the potatoes with the cheese, chips and reserved onions. Serve warm. ","[Cabernet Sauvignon, Malbec, Tempranillo, Zinfandel]" 62888,"Maple Banana Fritters 1 cup dark amber maple syrup Vegetable oil, for frying 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 3/4 cup milk 1 tablespoon vanilla extract 4 ripe bananas, peeled 2 tablespoons lemon juice Instructions: Preheat oven to 250 degrees F. In a saucepan bring maple syrup to a gentle boil, reduce heat and let simmer and cook for 10 minutes until thick and will coat the back of a spoon. Remove from heat and let cool enough to pour into a serving container. In a deep frying pan, add 2 to 2 1/2-inches of oil and heat to 350 to 375 degrees F or until a drop of batter immediately rises to the surface. While oil is heating, sift together in bowl the flour, baking powder, and salt. Beat eggs in a separate bowl and add to dry ingredients. Add milk and vanilla to batter and mix until all ingredients are incorporated and it has a pancake batter-like consistency. Add additional milk a little at a time if needed. Let batter rest for 10 minutes to let the baking powder to become active and bubble. Next, cut bananas into 1-inch size pieces on an angle and toss in a bowl with lemon juice. Using two forks, coat banana pieces with the batter and drop one at a time into the hot oil. Let cook until both sides are golden brown, about 3 to 4 minutes for each side. Turn bananas with forks as they brown. Remove and drain on paper towels, then place in oven on a lined baking pan to keep warm. Repeat steps if doing a larger batch. Pour syrup over bananas and serve as a dessert or side dish. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 62889,"Hazelnut Hot Cocoa Mix 1 cup dry NESTL? TOLL HOUSE? Instant Nonfat Dry Milk 1/3 cup granulated sugar 1/2 cup NESTL? TOLL HOUSE? Semi-Sweet Chocolate Morsels, coarsely chopped 1/4 cup NESTL? TOLL HOUSE? Baking Cocoa 1/4 cup Hazelnut Flavor NESTL? COFFEE-MATE? Powdered Coffee Creamer Instructions: PLACE all ingredients in medium bowl. Whisk until evenly blended. Store in tightly covered container at room temperature until ready to use or package. Makes about 2 cups mix. Recipe to attach: Spoon 3 to 4 tablespoons of cocoa mix into mug. Add 1 cup boiling water; stir well. *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Chocolate Pecan Deluxe Cookie Dough ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Roasted Sweet Potato Salad with Kale and Queso Fresco 1 large sweet potato, peeled and cubed 1/4 cup olive oil 2 tbsp apple" 62890,"Broccoli Salad with Baked Croutons 2 large heads broccoli (preferably organic) 6 slices prosciutto or turkey bacon
Raw biscuit dough scraps (from the Turkey Potpie with a Biscuit Crust below) 1/2 small red onion, minced
1/3 cup balsamic vinegar 2 tablespoons maple syrup
2 tablespoons stone-ground mustard
1 teaspoon Thai chili paste 1/2 teaspoon fine sea salt 1/2 teaspoon black pepper
1 clove garlic, finely minced
1 cup olive oil
Instructions: For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl. When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces. Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute. For the dressing: In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens. Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62891,"Out-Of-This World Cajeta-Filled Cupcakes 1 1/2 cups all-purpose flour, plus extra for dusting pan 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 cup unsalted butter, at room temperature, plus extra for greasing pan 3/4 cup granulated sugar 2 large eggs, at room temperature 1 teaspoons pure vanilla extract 1/2 cup whole milk 1/4 cup cajeta* (See Cook's Note) Mexican Vanilla Buttercream Frosting (recipe follows) 3 cups powdered sugar 1 cup unsalted butter, at room temperature Pinch salt 1 teaspoon vanilla extract 2 tablespoons Mexican crema or sour cream, plus extra as needed Instructions: Preheat the oven to 350 degrees F. Butter and flour a 12-cup muffin pan, or use paper liners. In a large bowl, combine the flour baking powder, and 3/4 teaspoon salt. In the bowl of an electric mixer, beat the sugar and butter until light and fluffy. Beat in the eggs, 1 at a time then beat in the vanilla extract. With mixer on low, beat in the flour mixture in 2 parts, alternating with milk. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in the pan for 5 minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely. Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake. Save the cut pieces. Fill each hole with 1 teaspoon of cajeta and replace the cut out pieces. Frost the cupcakes with Mexican Vanilla Buttercream Frosting. Using an electric mixer on low speed, beat the butter and sugar until smooth. Add the salt, vanilla extract and crema. Increase the speed to high and beat until fluffy, about 3 minutes, adding extra Mexican crema, as needed, to make the frosting spreadable. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]

" 62892,"Sticky Toffee Pudding 1 1/2 cups brown sugar 1/2 cup brandy Heavy cream, whipped, for topping, optional 2 cups pitted dates 3/4 cup dark spiced rum 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground cinnamon Pinch salt 2 cups brown sugar 1 stick butter, at room temperature, plus extra for baking dish 3 eggs, separated 3 sticks butter Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. For the pudding: In a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and add the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve. Sift together the flour, baking powder, cinnamon and salt. Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. Beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree. Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes. For the toffee sauce: Make this while the pudding is baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes. To finish the pudding: Remove the pudding from the oven and let cool for about 10 minutes. Using a skewer or chopstick, poke holes in the pudding about every inch or so. Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes. Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired. ","[Chardonnay, Port, Tawny Port, Moscato]

" 62893,"Pasta Salad with Basil Vinaigrette 1 1/2 pounds tricolor spiral pasta Kosher salt 1/2 cup pine nuts 2 cups oil-packed sun-dried tomatoes, drained and roughly chopped
1 cup pitted Kalamata olives
8 ounces sharp white Cheddar, diced into 1-inch pieces
One 15-ounce can chickpeas, drained and rinsed
1 English cucumber, sliced
1 1/2 cups Basil Vinaigrette, recipe follows 1/3 cup Champagne vinegar 1 tablespoon honey
2 teaspoons Dijon mustard
1 shallot, roughly chopped
4 cups fresh basil leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil
Instructions: Preheat the oven to 350 degrees F. Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside. Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly. In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold. Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62894,"Grilled Tomatoes with Oregano 1/4 cup extra-virgin olive oil 8 sprigs fresh oregano, stemmed 1/2 teaspoon dried oregano 2 limes Vegetable oil, for the grill 7 large heirloom tomatoes (about 2 1/2 pounds), sliced 1 1/2 inches thick Flaky sea salt and freshly ground pepper 1 tablespoon sugar, plus more if needed 1 pint cherry tomatoes, halved Instructions: Preheat a grill to high. Make the dressing: In a small saut pan, warm 2 tablespoons olive oil over medium heat and add the fresh oregano. Cook until the green color fades and the leaves crisp up, 2 to 3 minutes. Pour the oil and oregano into a medium bowl. Add the remaining 2 tablespoons olive oil and the dried oregano to the bowl. Cut the limes in half and squeeze all the juice into the bowl. Use a citrus reamer or a spoon to scrape the pulp from the limes and add the pulp to the bowl as well. Whisk together. Taste for seasoning. Grill the heirloom tomatoes: Oil the grill grates. Arrange the heirloom tomato slices in a single layer on 2 baking sheets. Season them on both sides with salt, pepper and some of the sugar. Put the cherry tomatoes on a separate baking sheet and season them with more salt, pepper and sugar. Use a pair of tongs to transfer the heirloom tomato slices to the grill, arranging them in a single layer. Let them sit until they get nice grill marks on the bottom (and a great charred flavor), 2 to 3 minutes. Turn them over and let them cook for a few minutes longer. Transfer the grilled tomatoes to a serving platter. Top with the cherry tomato halves. Finish the salad: Drizzle the tomatoes with the dressing and sprinkle with salt. Taste a piece of tomato to check the seasoning. If it lacks sweetness, a sprinkle of sugar on the tomatoes can make all the difference. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 62895,"Avocado Limeade 1/2 cup sugar 1 bunch fresh cilantro 2 cups ice cold water
1/2 cup lime juice plus 4 lime wedges, for garnish 1 English cucumber, roughly chopped
1/2 ripe avocado Instructions: In a medium pot, combine the sugar, three-quarters of the cilantro (reserve the rest for garnish) and 1/2 cup water. Bring to a simmer over medium heat. Remove from the heat and allow to cool. Strain the cilantro syrup and store in the fridge. In a blender, combine the ice water, lime juice, cucumber, avocado and cilantro simple syrup. Puree on high until blended. Strain through a fine-mesh sieve into a pitcher. Chill until ready to serve. Divide the mixture among tall glasses filled with ice and garnish with cilantro and lime wedges. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 62896,"Nonpareils 1 pound chocolate, tempered 1 jar colored sprinkles Instructions: To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F, or it will go out of temper. Fit a pastry bag with a small tip that has a 1/8-inch opening. Fill the bag with tempered chocolate and, onto a silpat, or parchment lined baking sheet, pipe small disks about 3/4-inch in diameter. Shake on the sprinkles and allow them to set up at room temperature. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 62897,"Pan Roasted Filet Mignon with Rum-Red cl Sauce with Wild Mushroom Rice 2 tablespoons unsalted butter 1 tablespoon olive oil 3 shallots, minced 1 tablespoon minced garlic 1 cup Meyer's dark rum 5 cups chicken stock 2 tablespoons ancho puree 2 tablespoons molasses Salt and pepper, to taste 1 (5 pound) beef tenderloin Salt and pepper, to taste 4 tablespoons unsalted butter 4 tablespoons unsalted butter 3 tablespoons olive oil 1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick 2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick 1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick Salt and pepper, to taste 1 Spanish onion, finely chopped 3 cups converted rice 7 cups chicken stock 1 teaspoon salt 1/4 cup porcini mushroom powder Instructions: Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups. Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare. Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 62898,"Fish Filet Sandwich with a Twist 2 3/4\ tuna steaks Lime 1 tablespoon minced ginger 1 cup mayonnaise 1 tablespoon lime juice 3 tablespoon horseradish Cayenne to taste Watercress 4 slices buttery bread, i.e. Challah Instructions: Rub steaks with lime juice and ginger. Heat grill, broiler or cast iron grill pan. Grill fish for 3 minutes per side for medium rare steak. Grill bread to toast. In a small bowl mix together the mayonnaise, lime juice, horseradish and cayenne. Spread mayonnaise mixture on grilled bread and top with tuna steak, water cress and second slice of bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62899,"Anne Famie's Cabbage Rolls 4 ounces tomato soup 1 cup canned diced tomatoes 4 ounces cream of mushroom soup 1 1/4 pounds ground pork 1 1/4 pounds ground beef 1/2 cup white onion, Sauteed 1/2 teaspoon ground nutmeg 1 tablespoon salt 1/2 teaspoon ground black pepper 12 large Savoy cabbage leaves, blanched Instructions: Preheat oven to 375 degrees F. For the sauce, in a small mixing bowl, combine the tomato soup and diced tomatoes. Set the bowl aside until needed. In a large mixing bowl, with a large spoon, combine the mushroom soup, tomato soup, pork, beef, onions, and seasonings. Once the mixture is thoroughly combined, prepare the baking dish. In a glass, 9 by 13-inch pan, pour about 2/3 of the reserved tomato sauce in the bottom the pan. Set the remaining 1/3 aside. To stuff the cabbage leaves, place about 3 ounces of the meat mixture on each leaf. Then tightly roll the mixture into the leaf. Place each roll, as they are finished, into the prepared baking dish. When all of the cabbage rolls are in the pan, spread the remaining third of the tomato sauce on top of them. Cover the dish with aluminum foil and bake in the oven for 60 to 75 minutes, until the cabbage rolls are cooked through. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 62900,"Spider Cupcakes 2 cups flour 1 teaspoon baking soda 1 cup unsalted butter, slightly softened 1 cup sugar 1 cup brown sugar 4 eggs 6 ounces unsweetened chocolate, melted and warm 1 teaspoon vanilla extract 1 cup plain yogurt or sour milk Chocolate frosting, of choice Flat chocolate buttons Chocolate chips Tube white frosting Tube black frosting Tube red frosting Black spaghetti liquorice Instructions: Preheat oven to 350 degrees F. Sift together the flour and baking soda and set aside. In a mixer fitted with a whip attachment, cream the butter until light and fluffy. Then add both sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the yogurt and mix, then add half the dry ingredients, and mix in well. Repeat alternating wet and dry, ending with wet. Pour batter into a muffin tins, lined with cupcake papers, filling them 3/4 full. Bake until firm to the touch on the cap of the cupcakes, about 20 minutes. Let cool in the pan, then decorate. To make the cupcakes into spiders, frost with your favorite chocolate frosting glue 2 flat chocolate buttons on the top of the cupcake as eyes. Pipe a large white dot on lower half of each button then stick on the chocolate chips, then pipe a tiny white dot on the tip of the chip. In red, pipe a smile and to make them tarantulas, pipe a red hourglass shape on its back. Cut black liquorice into 3-inch long pieces and tuck 8 of them into the rim of the cupcake cap to make legs. To serve the cupcakes, with black frosting pipe a spider web onto a middle of a large white plate and place the spiders around the edge. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 62901,"Cast-Iron Pizza 1 pound frozen store-bought pizza dough, thawed and risen 1/4 cup olive oil 1/2 cup store-bought pizza sauce
1/2 cup pepperoni
4 ounces fresh mozzarella pearls
1/4 cup torn fresh basil Instructions: Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F. Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes. Transfer to a cutting board, top with torn basil, cut into slices and serve. ","[Nebbiolo, Barbera, Aglianico, Tempranillo]" 62902,"Lemon Cottage Cheese Pancakes 5 pounds cottage cheese 4 cups all-purpose flour 8 ounces clarified butter Pinch salt 11 lemons, zest finely grated or chopped 8 whole eggs 16 ounces superfine sugar Berry preserves or fresh berries, as accompaniment Instructions: Mix all ingredients together. Store in refrigerator. Will keep for 5 to 7 days in an airtight container. Stir before using. Cook like regular pancakes on a flat griddle. Use vegetable spray on the griddle. Make the pancakes no larger than 4 inches across. Flip carefully as they are very soft and have a tendency to tear. Serve with berry preserves or fresh seasonal berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62903,"Cucumber/Tomato Salsa 1 cup seeded, diced (1/4 inch) cucumbers 1 cup seeded, diced (1/4 inch) tomatoes 1 teaspoon seeded minced hot jalapeno pepper 1/4 cup scallions Lemon juice to taste Instructions: Mix the ingredients together right before serving. Also a great topping for broiled or grilled fish or poultry. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 62904,"Grilled Dry-Rubbed Pork 2 slices thick-cut bacon, cut into 1/2-inch pieces 4 scallions, sliced (white and green parts separated) 1 1-pound package frozen black-eyed peas (4 cups), thawed
2 cups frozen chopped collard greens (about 5 ounces), thawed and squeezed dry 3/4 cup bottled barbecue sauce 1/3 cup dijon mustard 1/4 cup plus 1 tablespoon dark brown sugar Kosher salt and freshly ground pepper 1 tablespoon smoked paprika 1 teaspoon garlic powder 4 bone-in pork blade steaks or sirloin chops (1/2 inch thick; about 2 pounds) Vegetable oil, for the grill Instructions: Preheat a grill to medium high. Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned and crisp, 5 minutes. Add the scallion whites. Cook, stirring occasionally, until lightly browned and softened, about 2 minutes. Stir in 2 cups water, the peas, collard greens, barbecue sauce, mustard and 1/4 cup brown sugar. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium low. Cook, stirring occasionally, until thickened and the peas are tender, 20 minutes. Season with more salt and pepper; keep warm over low heat. Meanwhile, combine the remaining 1 tablespoon brown sugar, the paprika, garlic powder and 1 teaspoon each salt and pepper in a small bowl. Rub the pork chops all over with the spice mixture. Brush the grill grates with vegetable oil. Grill the pork until marked and just cooked through, 3 to 4 minutes per side. Serve the peas on the side, topped with the scallion greens. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 62905,"Kardea's Reubens 1 cup mayonnaise 1/3 cup ketchup 3 tablespoons dill pickle relish 2 tablespoons sriracha 1 tablespoon Miss Brown\u2019s House Seasoning, recipe follows 2 teaspoons Worcestershire sauce 7 tablespoons unsalted butter 1 tablespoon olive oil 1 large onion, sliced (about 2 cups) Kosher salt 2 1/4 cups drained sauerkraut 12 slices rye sandwich bread 12 slices Swiss cheese 2 1/4 pounds thinly sliced corned beef 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside. For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches. Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread. Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 62906,"Biscuit Crumble with Chocolate and Raspberries 1 cup sugar 3 tablespoons cocoa powder 1 heaping tablespoon all-purpose flour 1 teaspoon vanilla 1/8 teaspoon salt 1/2 cup milk 1 cup fresh raspberries Biscuit scraps or whole biscuits, store-bought or homemade, recipe follows, for crumbling 2 cups self-rising flour, sifted, plus more for flouring work surface 1/4 cup cold coconut oil (refrigerate to solidify prior to measuring) 3/4 cup cold milk Melted butter, for brushing Instructions: Add the sugar, cocoa powder, flour, vanilla and salt to a small pot. Add the milk and cook over low heat, whisking, until thick.
Divide the raspberries among 4 bowls and serve topped with crumbled biscuits and the warm chocolate gravy. Preheat the oven to 450 degrees F. In a bowl and using your fingers, mix the flour and coconut oil together very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds and put the rounds on a baking sheet. Bake for about 3 minutes, then liberally brush the biscuits with melted butter. Bake until golden, about 12 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 62907,"How to Make Fresh Strawberry Cake From Scratch | Strawberry Cake 1 pound fresh strawberries, hulled Nonstick cooking spray 3 1/2 cups all-purpose flour (see Cook's Note) 2 tablespoons cornstarch 2 teaspoons baking powder 2 teaspoons kosher salt 1 teaspoon baking soda 2 sticks (1 cup) unsalted butter, at room temperature 2 cups granulated sugar 3 tablespoons vegetable oil 1 1/2 teaspoons pure vanilla paste or extract 2 large eggs, plus 2 large yolks, at room temperature 1 1/2 cups buttermilk, well-shaken Three 8-ounce packages cream cheese, at room temperature 3 1/2 sticks (1 3/4 cups) unsalted butter, cubed, at room temperature 3 cups confectioners' sugar 2 teaspoons pure vanilla extract Instructions: For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool. For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray. Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.\u202f For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes. To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2\u202fcups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62908,"Wafflet 2 eggs 1 slice ham
2 tablespoons grated mozzarella
Cooking spray, for spraying the waffle maker Instructions: Special equipment: a waffle maker Preheat a waffle maker to the regular setting according to the manufacturer's instructions. Crack the eggs into a bowl and whisk. Chop up the slice of ham, then mix the ham and cheese into the eggs. Spray the waffle maker with cooking spray, then pour over the egg mix. Close the lid and cook about 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 62909,"Miso Glazed Salmon 1 cup miso paste (soy bean paste) 1 cup low sodium soy sauce 1/2 cup brown sugar 2 teaspoons sesame oil 2 teaspoons chopped garlic 6 salmon fillets Instructions: To make the glaze: In a large bowl combine the miso paste, soy sauce, sugar, sesame oil, and garlic. Preheat grill to medium. Brush salmon fillets with the glaze. Grill over medium direct heat and continue brushing with glaze throughout cooking process. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 62910,"Balsamic Vinegar Chicken Salad 2 tablespoons olive oil 1/4 cup finely chopped onion 1 tablespoon garlic 1 pound boneless, skinless chicken breasts, sliced into 1/2-inch strips 1/4 cup balsamic vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 3 tablespoons pine nuts Salt and pepper
Mixed greens Fresh grated Parmesan cheese Instructions: Heat oil in large non-stick skillet and cook onion until tender. Stir in garlic and chicken. Cook chicken until golden brown. Stir in the balsamic vinegar and let simmer for 1 minutes. Stir in honey and Dijon and toss to coat. Add pine nuts and season with salt and pepper. Top mixed greens with chicken mixture and fresh grated Parmesan. ","[Barolo, Barbaresco, Chianti, Rioja]" 62911,"Panna Cotta Rice Pudding 1/2 cup yogurt 1 3/4 cups heavy cream, whipped 1/2 cup chopped dried plums or raisins (the plumped kind, if you have them) 3/4 cup basmati rice, or whatever you have in the house 1 1/2 cups water Pinch salt 1 1/2 cups milk 1 cup sugar 1/2 orange, peeled into a strip 1/2 lemon, peeled into a strip 1/2 vanilla bean, split or 1/4 teaspoon vanilla extract 2 teaspoons gelatin, sponged 1 tablespoon cold water Instructions: In a saucepan place the rice, water, and salt and bring it to a boil. Cover with foil and turn down the heat. Cook until tender, then turn the heat off, and let sit 5 minutes to absorb all the moisture. In a saucepan, heat the milk, sugar, rind, and vanilla bean (if using vanilla extract stir it in with the yogurt at the end) until simmering and sugar is dissolved. Meanwhile, sponge the gelatin in cold water. Add the gelatin to the hot liquid and stir to dissolve. Strain the mixture into a clean bowl over a ice bath. Allow it to cool for a few minutes and then stir in the yogurt. Chill over an ice bath until it starts to thicken. Fold in the whipped cream. Then fold in the rice and dried plums. Place in cups and chill in the refrigerator for 2 hours. ","[Chardonnay, Moscato, Vinho Verde, Prosecco]" 62912,"Lemon Herb Grilled Chicken 1 3/4 cups Swanson? Chicken Stock 3 tablespoons lemon juice 1 teaspoon dried basil leaves, crushed 1 teaspoon dried thyme leaves, crushed 1/8 teaspoon ground black pepper 4 bone-in chicken breast halves, skin removed (about 2 pounds) Instructions: Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 35 minutes or until it's cooked through, turning the chicken over halfway through grilling and brushing often with the stock mixture. Discard the remaining stock mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62913,"Southern-Style Collard Greens 3 smoked turkey wings 12 bunches collard greens, washed and cut
1/2 cup diced white onion 1/2 cup diced green bell pepper 1/2 cup diced roasted red bell pepper 1 tablespoon butter-flavored oil
1/2 tablespoon salt
1/2 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon smoke flavoring 1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Instructions: Boil the smoked turkey wings in a large stock pot with 1 gallon of water for 20 minutes at medium heat. Add the collard greens to the pot and let them cook down for 10 to 15 minutes. Add the onions, green peppers, roasted red peppers, oil, salt, sugar, garlic powder, smoke flavoring, black pepper and cayenne pepper and stir. Cook over medium heat until the collards are tender, about 1 1/2 hours. ","[Chardonnay, Zinfandel, Merlot, Malbec]" 62914,"Tuscan-Style Grilled Tuna Steaks 4 fresh tuna steaks, 8 ounces each, 1-inch thick 1 lemon, zested 3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem Handful flat leaf parsley 3 cloves garlic, crushed Coarse salt and black pepper or grill seasoning Extra-virgin olive oil, for cooking Mixed green salad dressed with oil and vinegar Stuffed portobellos, recipe follows 2 tablespoons balsamic vinegar 1 large lemon, juiced 2 teaspoons Worcestershire sauce 2 tablespoons extra-virgin olive oil, plus more, for drizzling 4 medium to large portobello mushroom caps Coarse salt and black pepper, or grill seasoning spice blend 3 large, firm plum tomatoes, seeded and diced 2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons 1/2 pound fresh smoked mozzarella, thinly sliced Instructions: Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes. Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal. Serving suggestions: garlic toasts or grilled crusty bread Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade. Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or \high\ setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally. Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss. Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 62915,"Marinated Grilled Chicken 1/4 cup fresh lime juice mixed with 1 tablespoon sugar Salt and 1/4 teaspoon crushed red pepper 2 chickens (each about 3 pounds) cut up 2 cloves garlic, minced 2 tablespoons vegetable oil 1 1/2 cups plain whole milk yogurt Instructions: In a small iron skillet toast the coriander and cumin for a few seconds or until the spices emit a lovely aroma. Remove from heat and cool for a moment. In a small mixing bowl combine the toasted spices with the paprika, lime juice and sugar. Season with 1 teaspoon salt and crushed red pepper. Prick the chicken pieces all over and rub the pieces with half of the lime/spice mixture. Combine remaining half of lime/spice mixture with garlic, vegetable oil and yogurt. Marinate the chicken in the yogurt mixture for 24 hours, turning the pieces on occasion. Preheat the broiler (or heat an outdoor grill) and set the rack 4 inches away from heat source. Remove chicken from marinade and broil, skin side down for about 15 minutes a side or until cooked through and browned. Let rest at room temperature for up to an hour before serving. Or chill and bring back to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62916,"Chocolate Cake in a Jar 1/2 cup (1 stick) unsalted butter, softened at room temperature 1 1/2 cups light brown sugar, packed 2 eggs 1 teaspoon pure vanilla extract 6 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups sifted cake flour 2/3 cup sour cream 2/3 cup leftover brewed coffee 2 tablespoons butter 3/4 cup firmly packed light brown sugar 2 to 4 tablespoons water 1 cup powdered sugar 1/2 cup pecans halves or pieces Instructions: Special Equipment: 10 (8-ounce) Ball jars Make the Cake: Preheat the oven to 350 degrees F. Place 10 jars on a cookie sheet pan, evenly spaced out. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix. Add half of the flour; then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. (The batter will be thin.) Pour the batter into the jars, filling a little more than half way and bake until the tops almost firm to the touch, about 25 minutes. While the cake is baking, make the Frosting: Melt the butter in a small saucepan over medium heat; then add the brown sugar and 2 tablespoons water and stir until the sugar is dissolved, for 2 to 3 minutes. Remove from heat and beat in the powdered sugar adding 1 or 2 tablespoons more water so that the frosting is fairly liquid and can slide down the sides of the cake in the jar. While the cake is still warm, sprinkle the top with pecans and pour the brown sugar icing over to cover and soak in. Let cool then screw on jar lids and keep at room temperature until ready to eat. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 62917,"Country Grammar Mocktails 3 ounces fresh grapefruit juice 3 ounces cranberry juice 1 ounce simple syrup 1 ounce soda water Lime wedge, for garnish Instructions: Combine the grapefruit and cranberry juice and the simple syrup in a shaker with ice and shake well. Strain into a glass with ice; top with the soda water and garnish with a lime wedge. ","[Riesling, Sauvignon Blanc, Ros]" 62918,"Black Bean Salad 2 cups dried black beans 1/2 celery stalk 1/2 carrot A few sprigs fresh thyme A few sprigs fresh parsley 1 bay leaf 1/2 onion 2 teaspoons kosher salt 1/3 cup extra-virgin olive oil 1/3 cup lime juice 1 red onion, minced A handful fresh cilantro, chopped 1 teaspoon ground cumin 1 teaspoon chili powder Kosher salt and pepper Instructions: Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender. After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed. When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 62919,"Spaghetti with Mussels and Calabrian Chiles Kosher salt 6 tablespoons extra-virgin olive oil 1/4 cup breadcrumbs 12 ounces spaghetti 4 cloves garlic, thinly sliced 1 tablespoon jarred crushed Calabrian chiles packed in oil (or use 1/2 teaspoon red pepper flakes) 2 pounds small mussels, scrubbed and debearded 1/2 cup dry white wine 1/2 cup finely chopped fresh parsley 1 cup torn fresh basil Instructions: Bring a large pot of salted water to a boil. Combine 1 tablespoon olive oil and the breadcrumbs in a small skillet. Cook over medium heat, stirring, until the breadcrumbs are golden brown, 6 to 8 minutes. Season with salt and transfer to a small bowl. Add the spaghetti to the boiling water and cook as the label directs for al dente. Meanwhile, heat 3 tablespoons olive oil and the garlic in a separate large pot over medium-high heat. Cook, stirring, until golden, about 2 minutes. Stir in the chiles. Add the mussels and wine and bring to a boil. Cover and cook until the mussels open, about 5 minutes (discard any unopened mussels). Drain the mussels in a colander set over a large bowl. Pour the liquid back into the pot. Cover the mussels to keep warm. Using tongs, transfer the spaghetti to the pot with the mussel liquid. Cook over medium-high heat, tossing, until coated. Add some of the pasta cooking water, 1/4 cup at a time, if the pasta seems dry. Stir in the parsley and season with salt. Divide the pasta among bowls. Top with the mussels, breadcrumbs and basil; drizzle with the remaining 2 tablespoons olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 62920,"Black and White Brownies 12 ounces semisweet chocolate 1/2 cup butter 6 tablespoons butter 9 ounces cream cheese 3/4 cups sugar 3 eggs 3 tablespoons flour 1 tablespoons vanilla 6 eggs 2 1/4 cups sugar 1 1/2 cups flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 1 tablespoons vanilla 3/4 teaspoons almond extract Instructions: Preheat oven to 350 degrees F. Melt chocolate and 1/2 cup butter and set aside to cool. To make the cream cheese batter, with a whip attachment cream 6 tablespoons butter than add the cream cheese and continue mixing. Add the sugar, beat until fluffy then beat in the eggs, then flour, and vanilla. Set aside. For the chocolate batter, in a separate bowl whip the eggs and sugar until fluffy. Stir together the flour, baking powder, salt, and mix into egg mixture. Mix in the melted chocolate and butter, and the extracts. In a rectangular pan, lined with parchment, spread half the chocolate mixture. Spread the cream cheese layer over that to cover, then drop remaining chocolate batter by spoonfuls on top then swirl with a knife. Bake for 40 minutes. Cool and cut into bars. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 62921,"Chickpea Salad Sandwiches Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed 1 large ripe avocado, peeled and pitted
1/4 cup finely chopped green onion
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons mayonnaise
2 tablespoons yellow mustard
2 teaspoons minced garlic
Salt and freshly ground black pepper 1/4 teaspoon cayenne pepper, optional 4 whole-wheat pitas 1/2 English cucumber, sliced thin, for serving
Sprouts, for serving
Sliced radishes, for serving
Green leaf lettuce, shredded, for serving
Instructions: For the chickpea salad: In a medium bowl, using a fork or pastry blender, mash the chickpeas and avocado together until incorporated, but still chunky. Add the green onion, lime juice, mayonnaise, mustard, garlic, salt and pepper, and stir until mixed. If you want a spicy hot kick, add the cayenne. Refrigerate for at least 1/2 hour before serving. For the sandwiches: Cut the pitas horizontally to create pockets. Spread the chickpea salad mixture into each pita pocket. Top with cucumber slices, sprouts, radishes and lettuce. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62922,"Green Bean and Almond Salad 1 tablespoon Dijon mustard Juice of 1/2 to a lemon 1 tablespoon Sherry vinegar 1/2 teaspoon capers, roughly chopped 1 teaspoon of brine (liquid) from the jar of capers 5 tablespoons extra-virgin olive oil 2 teaspoons vegetable oil 1 pound green beans, ends trimmed 1/2 cup Fisher? Slivered Almonds, lightly toasted Instructions:

1. Heat a small skillet over medium heat and add the vegetables oil. Add the slivered almonds and stir them in the pan until they are golden brown.
2. In a medium bowl, whisk together the Dijon mustard, lemon juice and Sherry vinegar. Add the capers, caper juice and a pinch of salt and pepper. Slowly whisk in the olive oil. Taste for seasoning. Set aside.
3. Bring a large pot (enough to hold about 6 quarts of water) to a boil. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste a drop of it.
4. Prepare an ice bath by filling a bowl large enough to hold the green beans with cold water. Add some ice cubes and put a colander in the middle of the bowl. Stir the green beans into the boiling water and allow them to cook, 2-3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the colander inside the ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling in the cold water.
5. Transfer the green beans to a kitchen towel spread on a flat surface and thoroughly dry them. Transfer them to a medium bowl. Season with salt and pepper to taste and toss with the vinaigrette and the toasted almonds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 62923,"Sausage and Broccoli Rabe 1 large bundle broccoli rabe, about 1 1/4 to 1 1/2 pounds Salt 2 tablespoons extra-virgin olive oil 1 pound bulk Italian hot or sweet sausage Instructions: Trim ends of the broccoli rabe and cut into 3-inch pieces. Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli rabe and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli rabe and stir to combine. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 62924,"Lime Italian Ice 3 cups water 1 1/2 cups sugar 1/2 cup lime juice Instructions: Fill a large bowl with ice water. Place another bowl inside so it's surrounded on all sides by the ice water. In a medium saucepan, bring water and sugar to a boil. When sugar has dissolved, remove from heat and add lime juice. Pour into bowl sitting in the ice bath to cool lime mixture, about 15 minutes. Pour mixture into a 10 by 12-inch baking dish that's sitting on a sheet tray and put in the freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, being sure to mix the softer center with the more frozen outer edges. Put back into the freezer for another 1 1/2 hours. Before serving, scrape again using the fork. ","[Verdicchio, Sauvignon Blanc, Albari?o]" 62925,"Beef and Broccoli 2 or 3 Italian cherry peppers or Fresno cl peppers Sea salt 1 clove garlic, very finely chopped 4 tablespoons harissa Sea salt 1 large bunch broccoli rabe, trimmed and cut into 2-inch pieces
   2 tablespoons high-temperature cooking oil, such as peanut oil
   1 onion, quartered lengthwise and then sliced
   1 small red bell pepper, seeded, quartered and then sliced
   4 cloves garlic, sliced
   One 2-inch piece fresh ginger, peeled and grated
   1/2 cup dry sherry
   1 tablespoon cornstarch
   1 cup beef stock
   3 tablespoons hoisin sauce
   2 tablespoons soy sauce, reduced-sodium soy sauce or tamari
   4 Southern Italian-Style Short Ribs, shredded, recipe follows 1 cup long-grain white rice, jasmine rice or brown rice
   Zest of 1 lime, plus lime wedges for serving
   Shredded scallions and chopped fresh cilantro or parsley, for garnish
   10 bone-in beef short ribs, trimmed of excess fat Salt and freshly ground pepper
   2 tablespoons EVOO, plus more for drizzling 3 to 4 anchovy fillets 4 cloves garlic, sliced 2 bay leaves 2 onions, cut into wedges with root end attached 1 large or 2 medium bulbs fennel, cut into wedges 1/4 cup tomato paste Scant palmful chopped golden raisins Pinch ground cloves 1 bottle Nero d'Avola or other spicy red wine Instructions: For the cl paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harrisa in a small container. Cover and store in the refrigerator. For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5 to 6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry. Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir-fry for 2 to 3 minutes. Add the garlic, ginger and 1 teaspoon of the cl paste and stir-fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.) Before serving, cook the rice according to the package instructions. Add the lime zest. Serve the beef stir-fry over the rice, with lime wedges and the remaining cl paste on the side. Garnish with the scallions and cilantro. Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 62926,"POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH 8 red snapper fillets, 5 to 6 ounces each Salt and pepper 1 large potato, peeled and finely grated 1/2 cup prepared horseradish, drained 4 tablespoons pure olive oil roasted pepper relish- recipe follows 2 red bell peppers, roasted, peeled, seeded and diced 2 yellow bell peppers, roasted, peeled, seeded and diced 1/2 cup chopped black olives 1 tablespoon crushed red pepper flakes 2 tablespoons minced garlic 2 tablespoons fresh thyme leaves 1/2 cup chopped parsley 1/4 cup sherry vinegar 2 tablespoons honey 6 tablespoons pure olive oil Salt and pepper Instructions: Preheat oven to 350 degrees F. Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere. Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side. In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 62927,"Burnt Cheesecake with Blackberries Butter, for greasing the pan 2 pounds cream cheese
   1 1/2 cups heavy cream
   1 1/3 cups sugar
   3 tablespoons all-purpose flour 5 large eggs, plus one large yolk
   1 generous tablespoon vanilla extract
   1 pinch kosher salt
   2 cups blackberries, halved 1/3 cup sugar
   1 lemon, zested and juiced
   Instructions: Preheat the oven to 400 degrees F. Grease a 9-inch springform pan with some butter and line with parchment paper. For the cheesecake: In a large bowl, combine the cream cheese, cream, sugar, flour, eggs, vanilla and salt. Beat with an electric hand mixer until combined. Pour into the prepared pan and bake until set and well browned, 50 to 55 minutes. For the macerated blackberries: While the cheesecake bakes, toss together the blackberries, sugar and lemon zest and juice. Cover and place in the fridge until you are ready to serve. Remove the cheesecake from the oven and allow it cool, about 45 minutes. Release the cheesecake from the pan and slice. Grab the blackberries and give them a final toss. Slice and serve the cheesecake topped with the macerated blackberries. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 62928,"Molten Cheese Juicy Lucy 1 1/2 pounds ground beef Kosher salt and freshly ground pepper 4 slices American or cheddar cheese 1 tablespoon vegetable oil 4 hamburger buns Ketchup, mayonnaise and/or dill pickle slices, for topping Instructions: Mix the beef with 1 teaspoon each salt and pepper in a large bowl. Form the beef into eight 1/4-inch-thick patties. Fold each cheese slice into quarters and place a folded slice on 4 of the patties. Top each with another patty, then form the meat around the cheese to fully enclose. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook 4 to 5 minutes per side for medium rare.
Serve the burgers on the buns and top with ketchup, mayonnaise and/or pickles. Let sit a few minutes before eating.
","[Cabernet Sauvignon, Malbec, Zinfandel, Syrah]" 62929,"Papaya Pineapple Fool in Hazelnut Florentine Cups 1 cup papaya, peeled and cut into 1-inch pieces 1/2 cup pineapple, cut into 1 inch pieces 1/2 cup sugar 1 1/2 cups heavy cream Fresh mint 1/2 cup chopped, toasted hazelnuts 1 stick unsalted butter 3/4 cup brown sugar 1/2 cup corn syrup 1/2 cup ground hazelnuts 1 cup flour 1 1/2 cups white chocolate chips Instructions: For the fool: To a medium saucepan, add the papaya, pineapple and sugar. Cook over low heat, mashing with a fork, for 10 to 15 minutes, or until the mixture is the consistency of a chunky puree. Remove the mixture from the heat and refrigerate until well chilled. Using an electric mixer, whip the heavy cream. Gently fold the heavy cream into the fruit mixture. Refrigerate for several hours. For the hazelnut florentine cups: Preheat oven to 350 degrees F. In a food processor, pulse the hazelnuts until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground hazelnuts, and flour. Mix well. Drop tablespoonfuls onto a greased cookie sheet several inches apart, these cookies will really spread out. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and immediately and carefully shape the cookie over an upside down 8-ounce glass to form a small bowl. Allow to cool for a few minutes. Transfer to wire rack. Place chocolate chips in a small bowl. Place the bowl over a pot of barely simmering water, and stir until the chips are melted. Once the chocolate is melted, paint the inside of the florentine cups with a thin layer of chocolate. Allow the chocolate to dry. To finish: Place a large spoonful of the fool into each florentine cup. Garnish with a sprig of fresh mint and chopped, toasted hazelnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62930,"Curried Bread and Bean Salad Leftover rustic bread, cut into 1-inch cubes (about 1 cup) 1/2 teaspoon curry powder 2 tablespoons extra-virgin olive oil, plus 1/4 cup Kosher salt and freshly ground black pepper 2 ribs celery, sliced 1/4 cup chopped toasted pecans 1/4 cup halved green seedless grapes 1 (15-ounce) can red kidney beans 1/4 cup white wine vinegar Instructions: Preheat oven to 375 degrees F. In a medium bowl toss bread with curry powder, 2 tablespoons olive oil, and season with salt and pepper, to taste. Transfer to baking sheet. Bake until toasted, about 5 to 10 minutes. In a large bowl add celery, toasted bread cubes, pecans, grapes, beans, vinegar, and 1/4 cup olive oil. Season with salt and pepper and toss to coat. Let stand 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 62931,"Rosemary-Garlic Potato Bread 2 large russet potatoes, well-baked and still warm, recipe follows 1 garlic head, roasted and still warm, recipe follows 2 (1/4-ounce) envelopes active dry yeast 2 tablespoons sugar 3 tablespoons olive oil, plus extra for brushing 2 teaspoons kosher salt, plus more for sprinkling 4 cups all-purpose flour, plus more as needed 4 cups bread flour 1 1/2 tablespoons chopped fresh rosemary 2 large russet potatoes Olive oil Kosher salt and freshly ground black pepper 1 garlic head Olive oil Instructions: Peel and coarsely chop the potatoes. Squeeze the garlic from the garlic head into a medium bowl and add the potatoes.
In the bowl of a stand mixer fitted with the dough hook, combine the yeast, 2 cups warm water, and the sugar and let the yeast bloom for about 7 minutes, or until bubbly. Add the olive oil, potatoes, garlic, salt, and flours. Mix on medium speed for 15 minutes.
Turn the dough out into an oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 1/2 hours, or until doubled in size.
Punch it down and let it rise again for 1 hour. Punch it down again and cut the dough in half. Shape each loaf into a ball, place them on a baking sheet, and let them rise for 45 minutes, or until nice and poofy.
Preheat the oven to 400 degrees F.
Brush the loaves with olive oil and sprinkle them with a wee bit of salt and some rosemary. Cut a big slash across the top of each and bake for about 45 minutes, or until the loaves are a nice rich brown and sound hollow when tapped. Let cool on a wire rack. Never refrigerate! Bake potatoes (preferably russet potatoes \u2014 the big brown ubiquitous ones) in the oven. Rub the potatoes with a bit of olive oil, kosher salt, and pepper. Stick 'em with a fork like 20 times all over the place to let the steam out. Place them on a baking sheet and roast at 425 degrees F for 1 hour. The skin will get nice and crispy and you can scoop out the potato meat really easy, and also enjoy the skins as a snack while you bake. (As a poor culinary student, I always saved my potato skins as dinner. How did that bacon end up in my backpack? That's weird! You should know how to roast garlic \u2014 it may save your life one day. Heat the oven to 425 degrees F. Chop off the pointy end of the head of the garlic and expose the cloves. Drizzle olive oil right onto the exposed garlic, wrap it tightly with aluminum foil, place on a baking sheet, and roast for 35 to 40 minutes. Really, though, don't time it \u2014 just roast them until they smell amazing. You'll know it when you smell it. You'll also know very quickly if you over-roast it \u2014 it'll smell awful and burnt. Throw that crap away and start over. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62932,"Sauerkraut-Style Grilled Radicchio and Kale 1 cup apple cider vinegar 2 tablespoons sugar Kosher salt and freshly ground black pepper 1/2 teaspoon caraway seeds 1/2 teaspoon yellow mustard seeds 8 juniper berries 1 large shallot, chopped 3 heads radicchio, quartered Canola oil, for brushing 2 big bunches kale, tough stems removed, soaked in cold water 2 tablespoons olive oil Instructions: Combine the vinegar, sugar, 1 teaspoon kosher salt, 1/4 teaspoon pepper, caraway, mustard seeds, juniper berries and shallots in a medium saucepan. Bring to a boil and cook until the sugar and salt are dissolved. Remove from the heat and strain into a small bowl, discarding the solids. Preheat the grill to high. Brush the radicchio with canola oil and season with salt and pepper. Grill cut side down until golden brown and slightly charred, 2 to 3 minutes per side. The radicchio should not be cooked all the way through, but retain some bite. Remove from the grill, thinly slice and put in a bowl. Remove the kale from the water and shake gently to get some of the water off (any excess water will help it steam while grilling). Season with salt and pepper and place on the grill. Grill until slightly wilted and charred on all sides, about 1 minute per side. Remove, thinly slice and add to the radicchio. Add some of the vinegar mixture and toss to coat. Toss again with olive oil, salt and pepper. Taste, and add more vinegar if desired. Let sit at room temperature for 30 minutes to allow the flavors to meld. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 62933,"Araya's Place Tom Yum Soup 3 cups vegetable broth 5 kaffir lime leaves 3 slices unpeeled galangal, about 2 inches long 3 slices lemongrass, about 2 inches long 1 cup sliced button mushrooms 2 tablespoons thin soy sauce 10 Thai cl peppers, pounded with the edge of a knife or cooking mallet to release the flavor 1 lime, juiced 1 medium tomato, sliced 1/2 onion, sliced 8 medium-size cubes tofu, optional (your favorite brand) Dash chopped cilantro Dash chopped green onions Instructions: In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal and lemongrass and boil for 5 minutes. Add the mushrooms, thin soy sauce, Thai chiles, lime juice, tomatoes, onions and tofu, if desired, and boil for another 5 minutes. Garnish with cilantro and green onions. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 62934,"Cheesy Spinach Breakfast Burritos 8 large eggs Kosher salt
6 tablespoons vegetable oil 2 russet potatoes (about 1 1/4 pounds), grated and squeezed dry
4 large flour tortillas 2 cups grated Oaxaca cheese (about 7 7/8 ounces) 1 small white onion, sliced 2 poblano chiles, halved, seeded and thinly sliced One 10-ounce box chopped frozen spinach, thawed and squeezed dry Sour cream and hot sauce, for serving Instructions: Combine the eggs and 1 teaspoon salt in a medium bowl and whisk to combine; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle the potatoes with salt and add to the skillet in a single even layer. Cook until golden and crispy on the bottom, about 5 minutes. Flip with a heatproof spatula and drizzle 2 more tablespoons oil around the edge of the skillet, giving the skillet a good shake once all the oil is in. (This allows you to use less oil while still getting a crispy potato cake.) Continue cooking until golden and crispy on the bottom, about 5 minutes. Meanwhile, spread 4 tortillas out on a clean work surface and put 1/2 cup cheese in the middle of each. Using the spatula, break the potato cake into 4 pieces and place on top of the cheese. Wipe the skillet out, return to the heat and add 1 tablespoon oil, then the onion and poblanos. Sprinkle with 1 teaspoon salt and cook, stirring occasionally, until wilted and golden, 8 to 10 minutes. Stir in the spinach and cook until heated through, about 2 minutes. Stir in the eggs and cook, stirring occasionally, until the eggs are just set but still moist, 3 to 4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the heat and reduce it to medium-low. Fold the sides of each tortilla in, then roll each one up into a burrito. Brush the burritos all over with the remaining tablespoon oil and put them in the skillet seam-side down. Cook until golden and crispy, about 4 minutes, then flip and repeat on the opposite side. Serve with sour cream and hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 62935,"Roasted Italian Cauliflower 1 small head cauliflower, cut into medium-size florets (about 4 cups) 1/2 cup grape tomatoes, halved 3 tablespoons extra-virgin olive oil 1 tablespoon drained capers Kosher salt and freshly ground black pepper 2 cloves garlic, thinly sliced 1/4 lemon 2 tablespoons chopped fresh parsley Instructions: Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 62936,"Round 2 Recipe - Coconut Chicken Soup Reserved chicken legs, thighs, wings, and bones from Basil Chicken recipe Kosher salt Reserved coconut milk from Rice Pudding with Coconut Milk recipe 1 small serrano cl, thinly sliced, or 1/4 teaspoon cayenne pepper Reserved scallion, from Pad Thai recipe, sliced thin 1-inch piece ginger root, cut into matchsticks 2 tablespoons fresh lime juice Freshly ground black pepper 2 tablespoons chopped fresh cilantro, for garnish Instructions: Put the chicken into a large pot, cover it with water, and add a big pinch of salt. Cover and bring it to a boil over high heat. Reduce to a simmer, skim the scum, and cook until the chicken is cooked through, 35 to 40 minutes. Remove the chicken. Strain the broth and put it back into the pot over medium heat. When the chicken is cool enough to handle, shred the meat and discard the skin and bones. Add the coconut milk, cl, scallion, ginger, lime juice, and chicken to the broth and simmer for 10 minutes. Taste and adjust the seasoning with salt and pepper. Serve in bowls garnished with cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 62937,"Fish and Chips 2 pounds russet potatoes, scrubbed 3 cups all-purpose flour 1 tablespoon baking powder
2 teaspoons fine salt, plus more as needed
Two 12-ounce bottles beer, lager-style preferred
2 pounds center-cut cod fillet (scrod), trimmed and bones removed 2 pounds center-cut cod fillet (scrod), trimmed and bones removed
Vegetable oil for deep frying Freshly ground black pepper Malt vinegar Tartar sauce, recipe follows 1 cup mayonnaise 1 1/2 tablespoons chopped capers 1 tablespoon finely chopped cornichons 1 tablespoon finely chopped flat-leaf parsley 1/2 teaspoon freshly squeezed lemon juice 1/4 teaspoon finely chopped fresh tarragon 1/4 teaspoon finely grated lemon zest 2 to 3 drops hot sauce 1 small scallion (white and green), minced Instructions: Slice the potatoes about 1/16 of an inch thin with a vegetable slicer or mandolin. Transfer to a large bowl and soak in tepid water for 30 minutes. In a large mixing bowl, whisk together the flour, baking powder, and the 2 teaspoons salt. Pour in the beer and whisk to form a smooth batter. Set aside. Pat the fish very dry. Cut the fish lengthwise into 1 by 3-inch strips. Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep frying thermometer inserted in the oil registers 360 degrees F. While the oil heats, drain and spin the potatoes dry in a salad spinner. Spread them out on a pan and pat completely dry with paper towels. Preheat the oven to 200 degrees F. Working in small batches, fry the potatoes until golden brown, about 2 to 2 1/2 minutes. With a slotted spoon, carefully transfer the chips to a paper towel-lined pan to drain. Season with fine salt to taste. (Make sure to let the oil come back to 360 degrees before frying each batch.) Transfer the potatoes to the oven to keep warm. Season the fish with the salt and pepper. Working in batches, dip the fish strips in the batter to coat evenly. Carefully add to the oil. Fry the fish, turning once, until golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined pan to drain. Keep the fish warm on a heatproof platter in the oven while you fry the remaining fish. (Just like with the potatoes, make sure the oil returns to temperature before adding more fish.) Serve the fish with the chips and malt vinegar and/or tartar sauce. In a small mixing bowl, stir together the mayonnaise, capers, cornichons, parsley, lemon juice, tarragon, lemon zest, hot sauce, and scallion. Refrigerate for 30 minutes for the flavors to come together. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62938,"Roasted Vegetable Pasta 1 medium zucchini, diced 1 medium yellow squash, diced 12 ounces frozen artichoke hearts, thawed and halved 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 2 cloves garlic, chopped 1 small stalk celery, diced 1/2 small onion, diced 1 small carrot, diced 8 ripe Roma tomatoes, quartered 1/4 cup chopped fresh basil, plus more for garnish 2 ounces vodka 1/2 cup heavy cream 1 pound fusilli Grated parmesan cheese, for garnish Instructions: Preheat the oven to 425. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet; season with salt and pepper. Roast until tender, about 15 minutes. Meanwhile, heat the butter in a large deep skillet or Dutch oven over medium-high heat. Add the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender, about 8 minutes. Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. Puree the sauce with a blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Drain and transfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62939,"Crustless Quiche Master Recipe 2 tablespoons unsalted butter, softened 2 tablespoons finely grated Parmesan cheese 1 1/2 cups (1-inch, day-old) bread cubes, preferably sourdough 2 tablespoons unsalted butter or extra-virgin olive oil 2 cups half-and-half 2 large eggs 2 large egg yolks 1/2 teaspoon kosher salt Freshly ground black pepper Freshly grated nutmeg Pinch cayenne or paprika 2 to 3 cups prepared vegetables, such as braised leeks, broccoli, sauteed onions, mushrooms, spinach, peppers, tomatoes 4 ounces, or about 1 cup grated or crumbled cheese, such as Cheddar, goat cheese, Gruyere, Parmesan, fontina, provolone, mozzarella, Gouda, solo or combined 1 to 4 tablespoons minced herbs, such as parsley, chives, tarragon, basil, dill, rosemary, marjoram 3/4 cup chopped crisp bacon, diced ham or salami 1 tablespoon all-purpose flour, optional, this is good to use with vegetables that release liquid during cooking, such as zucchini and spinach Instructions: Preheat oven to 350 degrees F. For the pan: Brush pan with the soft butter and sprinkle the grated Parmesan evenly on top. Or for a Quick Crust, pulse bread into crumbs in a food processor. Heat butter or oil in a large skillet over medium heat; add bread crumbs and stir until evenly toasted, about 5 minutes. Evenly spread crumbs in a 9-inch glass or ceramic pie pan. Place pan on a baking sheet.
Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or paprika to taste. Spread half the desired filling evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings. Top with more herbs or cheese as desired.
Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 62940,"Cranberry Granita 2 cups cranberry juice 1/3 cup sugar 1/4 cup fresh lime juice 1/4 cup vodka 6 fresh cranberries, for garnish Instructions: Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the lime juice and vodka. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least 5 hours or overnight. Divide the granita among 6 dessert glasses. Garnish with fresh cranberries, if desired, and serve. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 62941,"Calamari on Pasta 1 1/2 pounds squid, cleaned 3 to 4 tablespoons olive oil 2 cloves garlic, thinly sliced 1 shallot, thinly sliced 1 (28-ounce) can tomato sauce 1/4 cup water 1 cup white wine 1/2 cup chopped parsley leaves 1 pound linguini or spaghetti Salt and freshly ground black pepper Instructions: Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside. Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste. Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes. Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture. Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62942,"Mediterranean Grilled Tuna 4 (3/4-inch thick) tuna steaks 2 Tbs. olive oil 2 garlic cloves, minced 1 medium onion, sliced 2 tbs. capers 1/4 cup pitted and coarsely chopped black olives 1 (14-oz. can) whole plum tomatoes with their juice, crushed by hand 2 Tbs. chopped fresh parsley salt and pepper to taste Instructions: Preheat grill. Brush both sides of each tuna steak with 2 teaspoons olive oil and season with salt and pepper. Place on the hot grill and cook for 2 minutes per side for rare. Saute onions and garlic in 2 tablespoon olive oil until soft and fragrant. Add tomatoes, olives, parsley and capers and simmer until tomato juice evaporates. Season to taste. Spoon sauce over tuna steaks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62943,"Bourbon Sours 3/4 cup bourbon 1/2 cup freshly squeezed lemon juice (3 lemons)
1/2 cup freshly squeezed lime juice (4 limes)
3/4 cup sugar syrup (see Cook's Note)
4 maraschino cherries
Instructions: Combine the bourbon, lemon juice, lime juice, and syrup. Fill a cocktail shaker halfway with ice, and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into martini glasses. Add a maraschino cherry and serve ice cold. ","[Tennessee Whiskey, Rye Whiskey, Cognac]" 62944,"Grilled Shrimp on Sugarcane 1 (2-ounce) piece pork fat, or 1 egg white 2 teaspoons vegetable oil 1/4 cup chopped yellow onion, drained of excess water 3 shallots, minced 1 tablespoon fish sauce 1/4 teaspoon sea salt 1 tablespoon sugar 1 teaspoon minced garlic 1/2 teaspoon ground white pepper 2 tablespoons cornstarch 1/2 teaspoon baking powder 1 pound raw medium shrimp, peeled, deviened and patted extremely dry 2 scallions, chopped 1 (20-ounce can) 4-inch long sugarcane, drained 1/2 pound small dried bun or rice vermicelli, cooked Vietnamese Bean Dipping Sauce or Vietnamese Dipping Sauce, recipe follows 3 Thai bird chiles or 1 serrano cl, or to taste 1 clove garlic, sliced 3 tablespoons sugar 2/3 cup warm water 1 1/2 tablespoon fresh lime juice 5 tablespoons fish sauce 2 tablespoons finely shredded carrots for garnish, optional Instructions: If using pork fat, bring a small saucepan of water to a boil. Add the pork fat and cook just until the edges turn translucent, 2 to 3 minutes. Remove the pan from the heat and drain the pork on paper towels. Coarsely chop the fat and set aside. If using egg white, start with step 2. Heat the oil in a small saucepan over moderate heat. Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer onion mixture (not the juice) to a bowl and add the fish sauce, salt, sugar, garlic, white pepper, cornstarch, baking powder, and pork fat. Add the shrimp and toss well. Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl, scraping the work bowl clean. Stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.) Quarter the sugarcane pieces lengthwise, or halve them if they're small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of the sugarcane on top and mold the paste around it. (The paste should be about 1/4 inch thick and about 2 1/2 inches long). Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate. Repeat with the remaining sugarcane and paste. Oil a steamer basket and place the sugarcane sticks in a single layer. (If necessary, steam in several batches.) Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point. To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges. Serve immediately with some lettuces, mustard leaves, and herbs, rice vermicelli and dipping sauce. Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62945,"Sweet-and-Spicy Asian Dipping Sauce with Sesame-Scallion Flatbread and Shrimp 1/4 cup sweet chili sauce 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 red Fresno cl or jalapeno, half minced, half thinly sliced 3 teaspoons toasted (dark) sesame oil 2 tablespoons sesame seeds 1 bunch scallions, finely chopped
1 pound prepared pizza dough, at room temperature All-purpose flour, for dusting
1/2 teaspoon kosher salt 2 tablespoons canola oil 1 pound peeled, cooked shrimp, for dipping Instructions: Stir together the chili sauce, soy sauce, vinegar, the minced cl, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced cl. Set aside to let the flavors blend. Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 62946,"Jasmine Tea Ganache 10 ounces heavy cream 1-ounce light corn syrup 1 1/4 ounces jasmine tea 9 ounces bittersweet chocolate, chopped 4 1/2 ounces milk chocolate chopped 1/4-ounce rum Instructions: Chop the chocolate into small pieces approximately 3/8-inch. Boil together the cream and light corn syrup. Add the jasmine tea and simmer for 1 minute. Strain the tea and pour over the bittersweet chocolate and milk chocolate. Mix the ingredients only enough to incorporate. Allow to cool to 90 degrees and stir in the rum. Pour into a shallow dish that has been lined with waxed or parchment paper. The filling should be 5/8 inches thick. Allow to cool overnight or until firm, covered in refrigerator. Cut into squares. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 62947,"Honey-Glazed Pork Chops with Shaved Carrot and Mint Salad Nonstick cooking spray 4 boneless pork chops, about 6 ounces each Kosher salt 3 tablespoons honey
2 tablespoons sauce from canned chipotles in adobo
1 tablespoon fish sauce
1 teaspoon cayenne pepper
2 tablespoons coconut oil
1 pound carrots, peeled and shaved into long ribbons with a vegetable peeler (if there are pieces that cannot be shaved, slice thinly on a bias)
Juice of 1 1/2 limes
4 packed cups mixed greens
1 cup mint leaves, torn 1/2 cup roasted, salted peanuts, chopped
Instructions: Preheat the broiler to high and position a rack in the highest position. Line a rimmed baking sheet with foil and coat with nonstick spray. Season the pork chops with salt. Combine the honey, adobo sauce, fish sauce, cayenne and a very large pinch of salt in a small bowl. Brush 1 teaspoon on one side of the pork chops then transfer to the prepared baking sheet sauce-side down. Brush the top of each chop with 1 tablespoon sauce and season with salt. Broil until the chops are cooked through and the sauce on the top starts to caramelize and take on a charred color, about 10 minutes. Let the chops rest until ready to serve.
Meanwhile, melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium heat until hot. Add the carrots and a large pinch of salt. Cook, tossing occasionally, until the carrots start to wilt but still have some structure, about 5 minutes (up to 7 minutes for any thicker carrots). Remove to a heatproof bowl, along with any juices from the skillet. Toss with the juice of half a lime; season with salt, if necessary.
Pour the juices from the pork chops into the same skillet and add the remaining 1 tablespoon coconut oil. Heat until combined and slightly thickened, 1 minute. Remove from the heat and stir in the juice of 1 lime; season with salt, if necessary. Toss the dressing with the greens and mint in a large bowl and divide among 4 plates, then top with the carrot salad. Finally, slice the pork chops, divide among the salads and top with the peanuts.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62948,"Porterhouse Steak with Creamy Leek Sauce 2 porterhouse steaks (about 2 pounds each) Kosher salt and freshly ground black pepper 2 tablespoons butter
2 tablespoons olive oil
2 leeks, dark green parts discarded, white and light green parts halved lengthwise and soaked in cold water to remove grit, diced 2 cloves garlic, minced
1/2 cup chicken broth
1/4 cup heavy cream
6 tablespoons canola oil Instructions: Generously sprinkle the steaks with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator. Heat the butter and olive oil in a large saute pan over medium heat. Add the leeks and saute until soft, 3 minutes. Add the garlic and saute for another 2 minutes. Reduce the heat, add the chicken broth and season with salt and pepper. Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes. Stir in the heavy cream and continue to cook for 3 to 4 minutes. Preheat the oven to 325 degrees F. Heat 2 heavy-bottomed or cast-iron skillets over high heat. Add 3 tablespoons of the canola oil to each skillet. Place a steak in each pan and sear 2 to 3 minutes per side. Transfer the skillets to the oven and cook until an internal thermometer inserted into the steaks reads 130 degrees F, 6 to 8 minutes. Rest the meat for 10 minutes. Slice the steaks and serve with the leek sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 62949,"Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts 2 cups walnuts 4 slices cooked bacon, chopped finely
1 cup apple cider 1 tablespoon brown sugar
1/4 teaspoon vanilla extract
1/2 stick cinnamon
1/2 lemon
2 cups confectioners' sugar
6 homemade or prepared plain doughnuts, such as Bobby Flay's Plain Doughnuts, recipe follows 1 cup whole milk 2 tablespoons sugar 1 teaspoon salt One 1/4-ounce package active dry yeast (2 1/2 teaspoons) 2 tablespoons vegetable oil, plus more for oiling and frying 1 teaspoon grated lemon zest 2 large eggs, lightly beaten 3 1/2 to 3 3/4 cups all-purpose flour, plus more for sprinkling and flouring Instructions: For the topping: Preheat the oven to 325 degrees F. Place the walnuts on a baking sheet in a single layer and toast until golden brown and fragrant, 5 to 7 minutes. Let cool slightly and chop. Put in a shallow dish with the bacon and mix together. Set aside. For the apple cider glaze: In a small saucepot, add the apple cider, brown sugar, vanilla extract, cinnamon and a squeeze of lemon juice. Bring to a boil over high heat and then reduce to a simmer. Simmer until syrupy and reduced by half, about 10 minutes. Let cool. Put the confectioners' sugar in a bowl and slowly pour in 1/4 cup of the glaze, a little at a time. Whisk together until smooth. To top the doughnuts: Gently dip the top of each plain doughnut into the glaze and let any excess drip back into the bowl. Next, lightly dip the glazed tops into the chopped walnuts and bacon. Place on a wire rack to let set. Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly. While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes. Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours. Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes. While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 62950,"Blood Orange Macarons 1 cup confectioners' sugar 2/3 cup sliced almonds 2 large egg whites, at room temperature Pinch of salt Pinch of cream of tartar 3 tablespoons superfine sugar 2 to 3 drops each red and yellow food coloring 1 teaspoon finely grated blood orange zest Currant jelly, berry preserves or blood orange marmalade, for filling Instructions: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper. Combine the confectioners' sugar and almonds in a food processor and pulse until powdery. Sift through a fine-mesh sieve into a bowl, discarding any large pieces. Beat the egg whites and salt in a medium bowl with a mixer on medium speed until frothy. Add the cream of tartar and increase the mixer speed to medium high; gradually add the superfine sugar and continue beating until firm peaks form, about 5 minutes. Add the food coloring. Sift the almond mixture into the bowl and add the orange zest. Gently fold with a rubber spatula until the batter slowly drips off the spatula (it will still be thick). Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe about sixteen 1 1/2-inch circles, 1 1/2 inches apart, onto each prepared baking sheet. Tap the baking sheets against the counter to release any air bubbles, then use a damp finger to smooth any peaks of batter. Let stand at room temperature until shiny and dry, about 15 minutes. Bake 1 pan at a time, rotating it halfway through, until the macaroons are slightly crisp and the bottoms release from the parchment, about 10 minutes. Let cool completely on the baking sheets. Sandwich the macarons with a thin layer of jelly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62951,"Corned Beef and Cabbage 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows 1 tablespoon coarsely ground black pepper 1 teaspoon ground allspice 2 bay leaves 2 teaspoons kosher salt 1/2 pound diced carrots, approximately 4 small 1/2 pound diced onions, approximately 2 small 1 pound potatoes, peeled and chopped, approximately 3 medium 1/4 pound diced celery, approximately 2 stalks 1 small head cabbage, chopped, approximately 2 pounds 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter 1 cinnamon stick, broken into several pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 teaspoon ground ginger 2 pounds ice 1 (4 to 5 pound) beef brisket, trimmed 1 small onion, quartered 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped Instructions: Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62952,"Miniature Peanut Butter and Jelly Pies 3 cups whole milk 1/3 cup granulated sugar 1/4 cup cornstarch 1/8 teaspoon kosher salt 3 large egg yolks, beaten 3/4 cup smooth peanut butter 12 miniature graham cracker pie crusts, such as Keebler 3/4 cup of your favorite fruit jelly 1 cup heavy cream 2 tablespoons confectioners' sugar 1/4 cup roughly chopped roasted peanuts Instructions: Heat 2 3/4 cups of the milk in a large saucepan over medium heat until hot but not boiling. Whisk the granulated sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1/4 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg mixture into the heated milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 4 to 6 minutes. Remove from the heat and whisk in the peanut butter until melted. Transfer to a bowl and cool slightly, about 5 minutes, stirring occasionally to prevent a skin from forming. Meanwhile, place the pie crusts on a baking sheet or large platter. Place 2 teaspoons of the fruit jelly on the bottom of each pie crust. Smooth out slightly with the back of a spoon or a small offset spatula. Evenly divide the slightly cooled pudding among the pie crusts. Use the back of a spoon or a small offset spatula to spread the pudding to the edges of the pie crusts. Press plastic wrap directly onto the surface of each pie and chill until set, at least 4 hours. Whip the heavy cream and confectioners' sugar in a large mixing bowl with a hand mixer to medium to stiff peaks. Refrigerate until ready to use. To assemble, whisk the remaining fruit jelly with 2 teaspoons water until smooth. Place a dollop of whipped cream on top of each pie, using the back of a spoon to create a small well in the center of the whipped cream. Spoon a small amount of jelly into the well and garnish with some roasted peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 62953,"Couscous with Green Peas, Mint and Coriander 1 cup couscous 1/2 cup frozen green peas 1 teaspoon ground coriander 2 tablespoons chopped fresh mint leaves Salt and ground black pepper Instructions: Cook couscous according to package directions, adding peas and coriander when you add couscous to hot water. When ready to fluff with a fork, add mint and toss to combine. Season, to taste, with salt and black pepper. ","[Chenin Blanc, Sauvignon Blanc, Gruner Veltliner]" 62954,"Gluten-Free Chicken Pot Pie 420 grams all-purpose gluten-free flour mix 1/2 teaspoon kosher salt 4 sticks (2 cups) cold unsalted butter, cut into 1-inch cubes, plus more for greasing the parchment 1/2 cup ice-cold water, plus a few splashes more 2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into chunks Salt and Pepper 4 tablespoons olive oil 2 cups quartered mushrooms 1 large carrot, cut lengthwise and chopped 1 medium yellow onion, diced 3 cloves garlic, sliced 2 teaspoons chopped fresh thyme or 1 tablespoon dried thyme 1 medium russet potato, peeled and diced 2 tablespoons all-purpose gluten-free flour mix 2 quarts chicken stock 1/2 bunch asparagus, woody stems removed, chopped 1 cup frozen edamame Instructions: Make the dough: Put the flour and salt into a large food processor. Pulse them together until the flour is fluffy and aerated. Add the butter. Pulse ten times. The flour and butter should look like a sandy mixture with chunks of butter still visible. Pour in 1/2 cup of the water. Pulse five times. The dough should look moistened but not wet, and gathering but not collected into a ball. If there are any dry patches of flour remaining, add more water 1 tablespoon at a time. The final dough should look a bit like cheese curds. Form the dough into discs: Dump the curds of dough onto a clean, cool surface. (A piece of parchment paper works well here.) Gather them loosely into a pile. Put the heel of your hand on the top portion of the pile and press down and away from you. Repeat this with the entire pile until you have a smooth pie dough. Cut the pie dough into half. Take one half and press the dough onto itself, as though you are closing the page of a book; repeat with the other side. Form the pie dough into a smooth disc and cover with plastic wrap. Repeat with the other half of the dough. Let the discs of dough rest in the refrigerator for 30 minutes. Roll out the dough: Take the pie dough disks out of the refrigerator and let them sit out until they have come to a chilly room temperature, about 15 minutes or so. Put one disc of dough between two lightly greased pieces of parchment paper. Pat down the disk and put the rolling pin on top of it. Now, imagine that the dough is the face of a clock. Roll out once at 12 o'clock. Then, lift the pin and roll at 12:10. Moving in \ten-minute\ increments, roll out the dough to slightly larger than your pie pan. Lift the top paper, put a 9-inch pie pan on top of the pie dough, and flip it over. Carefully, strip away the parchment paper. Go slowly. Voila! Pat the dough down into the pan. If some of the pie dough has stuck onto the parchment, no need to worry. Simply peel it off and pat into the rest of the pie dough. Roll out the second disc of pie dough in a similar fashion. Put the pie pan and the top piece of dough in the freezer while you make the chicken filling. Sear the chicken: Set a Dutch oven over medium-high heat. Season the chicken with salt and pepper. Pour in 2 tablespoons of the oil. Put half of the chicken into the hot oil. Let it cook for 2 to 3 minutes, then stir it up and cook until it is evenly browned. Remove the cooked chicken from the oil and repeat with the remaining chicken. Cook the vegetables: Heat the remaining 2 tablespoons of oil in the Dutch oven. Add the mushrooms, carrot, onion and garlic and cook, stirring frequently, until the onion is soft and translucent, about 7 minutes. Add the thyme and cook until it is fragrant, about 1 minute. Add the potato.
Make the gravy: Sprinkle the flour over the vegetables and stir. Cook for 2 to 3 minutes, stirring constantly. Pour in the chicken stock, stirring it into the vegetables. Bring the stock to a boil and then turn the heat down to simmer. Simmer the stock, stirring occasionally, until it begins to thicken, about 15 minutes. Finish the filling: Add the asparagus and edamame to the vegetable mixture. Stir until they are fully incorporated. Taste the filling and season with salt and pepper if needed. Fill the pie: Let the filling cool to room temperature. Pour it into the prepared pie pan. Allow the remaining piece of pie dough too come to a chilly room temperature. Top the pie: Preheat the oven to 425 degrees F. Flip the pie dough on top of the pie. If the dough sticks and breaks, just pat the pieces together. Working with slightly wet fingers, crimp the edges of the pie dough together. Bake the pie: Put the pot pie onto a parchment-lined sheet pan to catch the drippings during baking. Bake the pot pie until the crust is golden brown and the filling is piping hot and starting to ooze out of the pie crust, about 45 minutes to 1 hour. Cool the pie: Allow the pie to cool to room temperature. Serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62955,"Puttanesca with Angel Hair Pasta Kosher salt and freshly ground black pepper 12 ounces dry angel hair pasta 3 tablespoons olive oil, plus more for tossing the pasta One 28-ounce can whole plum tomatoes 6 cloves garlic, thinly sliced 4 anchovy fillets 1/4 to 1/2 teaspoon crushed red pepper flakes 1/2 cup roughly chopped pitted black olives 3 tablespoons drained jarred capers 2 tablespoons chopped fresh parsley leaves Grated Parmesan, for serving Instructions: Bring a pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, toss with some oil and keep warm. Drain the tomatoes into a large bowl and reserve the juice. Roughly crush the tomatoes with your hands. Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic, anchovies and cl flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes. Add the crushed tomatoes and a generous pinch each of salt and pepper. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the tomatoes are soft and begin to lose their shape, 5 to 7 minutes. Stir in the olives, capers and reserved tomato juice. Continue to simmer until the sauce has thickened slightly and the flavors have blended, about 10 minutes more. Add the cooked pasta to the skillet along with the parsley and remaining 1 tablespoon oil and toss well. Season with salt and pepper and serve with Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 62956,"Ribeye with Mashed Potatoes and Mushroom Sauce One 1 1/2- to 2-inch-thick bone-in rib eye 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon kosher salt, plus more as needed Pinch cayenne Extra-virgin olive oil, for cooking 1 head garlic, sliced in half horizontally, plus 4 smashed cloves for the potatoes 4 to 5 sprigs fresh thyme 4 Yukon gold potatoes, cut into equal-sized 1 1/2-inch chunks 1 shallot, minced 8 cremini mushrooms, stems discarded, sliced thin 6 shiitake mushrooms, stems discarded, sliced thin 1/2 cup red wine 1 cup beef demi-glace 1 stick (8 tablespoons) unsalted butter, cut into pats 2 cups heavy cream, hot Fresh chives, thinly sliced, for serving Instructions: Preheat the oven to 375 degrees F. Set a wire cooling rack inside a sheet pan. Remove the steak from the fridge and bring to room temperature, about 45 minutes. Mix together the garlic powder, onion powder, salt and cayenne in a small bowl. Sprinkle the entire steak with the rub on both sides, adding more salt if necessary. Add 2 tablespoons olive oil to a large cast-iron skillet and heat over medium high. When the skillet is lightly smoking, sear the steak until well browned, 3 to 4 minutes per side. While searing, use a spoon to baste the steak with the oil from the pan. Turn off the heat and place the garlic halves cut-side down in the skillet and sprinkle the thyme sprigs around the steak. Transfer the skillet to the oven to finish cooking until the internal temperature reaches 135 degrees F when measured with an instant-read thermometer not touching bone, about 8 minutes. Remove the steak and garlic halves to the cooling rack to rest for 10 minutes. Meanwhile, bring the potatoes and remaining 4 garlic cloves to a boil in a medium pot of heavily salted water. Reduce to a simmer and cook until the potatoes are fork tender, 10 to 12 minutes. Drain the potatoes and return them to the empty pot. Heat a skillet over medium-high heat and coat with olive oil. Add the shallots and sweat until soft, about 3 minutes. Add the sliced mushrooms and a pinch of salt. Continue cooking, tossing occasionally to ensure that the mushrooms do not stick to the skillet, until the mushrooms are tender and browned, about 10 minutes. Add the red wine and simmer until reduced by half, about 3 minutes. Stir in the demi-glace and reduce until the mixture is thick, saucy and coats the back of a spoon, about 4 minutes. Using an electric hand mixer, beat the potatoes until smooth. Add 2 pats of butter and a splash of the hot heavy cream. Continue mixing. Repeat, adding more butter and cream 2 more times and finishing with a pinch of salt. Cut the bone off the steak and slice the meat on the bias, keeping the slices together (reserve the bone). Fan the steak slices on a serving plate and garnish with the bone and the roasted garlic halves. Spoon the mushroom sauce around the edge of the steak and garnish the steak with chives. Serve with a small ramekin of extra sauce. Serve the mashed potatoes in a separate bowl garnished with a small pat of butter and more chives.
","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 62957,"Chicken Wing Skewers 2 to 2 1/2 pounds chicken wings (about 12 wings) 1 tablespoon vegetable oil
2 teaspoons fresh orange zest
1 teaspoon ground fennel seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground white peppercorns
Honey Glaze, recipe follows 1/2 cup orange juice 1/4 cup honey
1/2 teaspoon kosher salt
Instructions: Preheat your grill (propane, charcoal or wood fired) to medium-high heat. Remove the wing tips from the chicken wings and save for another use, or freeze to make a stock. Cut the wings in half at the joint to separate the drums and the flats. Mix the vegetable oil, orange zest, fennel seeds, salt and pepper in a small bowl. Toss the drums and flats in this mixture to coat well. Separate the drums and flats to skewer. First skewer the flats using 2 metal skewers, one on each end of the flat placed lengthwise. You should be able to fit 6 flats per pair of skewers. Now, skewer the drums only with 2 skewers, one on each side of each drum. For even cooking, alternate the placement of the meatier end as you add on each piece. You should be able to fit 6 drums per pair of skewers. After the skewering assembly, you will have a total of 2 lines of flats and 2 lines of drums ready for grilling. Transfer the wings onto the grill over direct heat and grill for 6 minutes per side on medium-high heat. Remember the metal skewers will be hot; use sturdy tea towels or long tongs to help with flipping. Turn the heat down to medium. At this point (the wings will be about three-quarters done), brush the top side of the wings with the Honey Glaze. Grill for 8 to 10 minutes, then flip onto the other side and glaze again. Grill for another 8 to 10 minutes. Remove from the heat and let rest for 5 minutes; the glaze will still be very hot. Serve warm. Put the orange juice, honey and 1/2 cup water in a small pan on medium heat. Cook, stirring occasionally, until the liquid has reduced to maple syrup consistency, about 8 minutes (the glaze will thicken very slightly as it cools down). Season with salt and set aside. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 62958,"Roast Pork With Creamy Peas 2 tablespoons plus 2 teaspoons packed dark brown sugar 3 teaspoons mustard powder 3 teaspoons mild cl powder Kosher salt and freshly ground pepper 1 3-pound boneless pork loin (with fat layer intact) 1 teaspoon Worcestershire sauce 2 tablespoons white vinegar 1 tablespoon extra-virgin olive oil 1 tablespoon granulated sugar Kosher salt 4 cups shelled fresh peas (from 4 to 5 pounds pea pods) or frozen peas 3/4 cup heavy cream 2 tablespoons unsalted butter 2 tablespoons chopped fresh parsley 2 scallions, thinly sliced Freshly ground pepper Instructions: Prepare the pork: Mix 2 tablespoons brown sugar, 2 teaspoons each mustard powder and cl powder, 1 tablespoon salt and 1/4 teaspoon pepper in a bowl. Put the pork on a plate, pat dry and rub all over with the spice mixture. Refrigerate, uncovered, at least 4 hours or overnight. Whisk the remaining 2 teaspoons brown sugar, 1 teaspoon each mustard powder and cl powder, the Worcestershire sauce, vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; set aside for brushing. Preheat the oven to 375 degrees F. Rinse the pork and pat dry. If desired, tie kitchen twine around the pork in a few places to help it keep its shape. Heat the olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and sear until golden, about 5 minutes. Continue to cook, turning, until golden all over, about 5 more minutes. Transfer to a rimmed baking sheet, fat-side up, and roast 30 minutes. Brush with three-quarters of the vinegar mixture; continue roasting until a thermometer inserted into the center registers 145 degrees F, 15 to 20 more minutes. Transfer to a cutting board and brush with the remaining vinegar mixture. Let rest 15 minutes before slicing. Meanwhile, make the peas: Bring 6 cups water, the granulated sugar and 1/4 teaspoon salt to a boil in a saucepan. Add the peas, bring to a simmer and cook until tender, 8 to 10 minutes for fresh peas or 3 to 4 minutes for frozen. Drain, transfer to a bowl and keep warm. Add the cream to the pan, bring to a boil and cook until reduced by half, about 3 minutes. Whisk in the butter, then add to the peas and toss. Add the parsley and scallions, season with salt and pepper and toss. Serve with the pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 62959,"Garlic Marinated Lamb with Garlic Chive Mashers 12 lamb loin chops 1/4 cup Dijon mustard 1/3 cup minced garlic 1/4 cup thin soy sauce 1/3 cup canola oil 1/2 cup red wine 1 teaspoon coarse ground black pepper 6 to 8 large yukon gold potatoes, washed 8 garlic cloves 1 cup chopped garlic chives, may substitute regular chives 1 cup heavy cream 1 tablespoon butter Salt and black pepper to taste Instructions: Mix all ingredients together and marinate chops for at least 4 hours, preferably overnight. Grill to desired doneness.; Bake the potatoes until fully cooked (about 45 minutes at 350 degrees). In a saucepan, saute half of the chives and garlic in a little butter. Add cream and reduce by 50 per cent. With a hand blender, mix well and check for seasoning. Add the remaining chives. Hand mash the potatoes, skin and all. Add the cream, butter and check for seasoning. Serve with vegetable following.; ","[Rhone Blends, Pinot Noir, Barolo]

" 62960,"Toasted Almond Fruit Salad 1 1/4 cups, divided sugar 2 tablespoons lemon juice 2 teaspoons granted lemon zest 1 cup (4 ounces) Fisher? Chef's Naturals Sliced Almonds 1 teaspoon dry ginger pinch of salt pints blackberries pints raspberries 2 1/2-inch slices cored, quartered, and cut Granny Smith apples 1 pint sorbet 1/4 cup small basil leaves Instructions: Make the syrup: In a small saucepan, bring ? cup water and ? cup of the sugar to a simmer and cook until the sugar dissolves, 2-3 minutes. Remove from the heat and transfer to a small bowl. Add the lemon juice and zest. Refrigerate. Caramelize the nuts: Rinse out the pan used to make the syrup and dry well. Add the remaining ? cup sugar and enough water for it to look like wet sand. Cook over medium heat until the sugar caramelizes and browns, 5-8 minutes. Add the almonds and carefully stir to coat the nuts with the caramelized sugar. Season with the dry ginger and a pinch salt. Transfer to a baking sheet to cool and harden. When hard, break into bite size pieces. Assemble the salad: Toss the blackberries, raspberries and apple slices with the lemon syrup in a large bowl. Refrigerate until ready to serve. The colder the fruit, the better. When ready to serve, top with the almond brittle, a ? cup scoop of raspberry sorbet and the basil leaves. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 62961,"Puff Pastry Cones 6 sugar ice-cream cones Nonstick cooking spray 1 large egg 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed Serving suggestions: berries and cream, no-bake cheesecake filling, chicken salad, scrambled eggs and smoked salmon
Instructions: Put an oven rack in the lowest position with a 6-inch clearance above and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut six 6-inch squares of heavy-duty foil and wrap each sugar cone to cover completely, tucking in any excess. Spray the outside of the foil generously with cooking spray and set aside. Beat the egg with 1 tablespoon water in a small bowl.
Unfold the puff pastry onto a work surface and cut it into 3 equal rectangles using the natural fold lines as your guide. Cut each rectangle into four 9-by-3/4-inch strips. You should have 12 strips (2 strips per cone).
Wrap the cones in puff pastry: Starting at the pointed end of the cone, wrap 1 puff pastry strip around the cone, overlapping slightly, to cover. Brush the end of the strip with some egg wash, stick a second strip to it and continue wrapping until the cone is completely covered. Seal the end of the second strip of dough by tightly pressing it to some of the wrapped puff pastry, using some egg wash to help the strip adhere. Repeat with the remaining cones and strips.
Brush the puff pastry all over with egg wash and put the cones pointed-end up on the prepared baking sheet. Bake until the puff pastry cones are golden brown, about 20 minutes. Let them cool completely on the baking sheet on a wire rack, then remove the foil-lined sugar cone from inside each and discard. Fill the puff pastry cones with desired fillings such as: berries and cream, no-bake cheesecake filling, chicken salad, or scrambled eggs and smoked salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62962,"Turkey Chili with Butternut Squash Noodles 1 tablespoon olive oil 2 stalks celery, diced 1 medium yellow onion, diced 1 medium carrot, diced, 2 tablespoons tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 pound ground turkey One 28-ounce can crushed tomatoes One 15-ounce can kidney beans, rinsed and drained 3 cups chicken stock 4 cups butternut squash noodles Sour cream, for serving Sliced scallions, for serving Instructions: Add the oil to a Dutch oven or large heavy-bottomed pot set over medium-high heat; heat until shimmering. Add the celery, onion and carrot and cook, stirring occasionally, until the vegetables are softened and browned around the edges, 5 to 6 minutes. Reduce the heat to medium and stir in the tomato paste, chili powder, cumin, cayenne, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the garlic and spices become fragrant and the tomato paste begins to brown, about 2 minutes. Add the turkey, breaking it up with the back of a wooden spoon. Season with another 1 teaspoon salt and 1/2 teaspoon pepper. Return the heat to medium high and cook, stirring occasionally, until the turkey is cooked through and starting to brown, 6 to 7 minutes. Add the tomatoes, beans and stock and bring to a boil. Reduce to a simmer and cook until the chili is thickened, about 30 minutes. Add additional salt and pepper to taste. Stir in the squash noodles and cook until tender, 5 to 7 minutes. Garnish with a dollop of sour cream and a sprinkle of scallions. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 62963,"Grilled Pressed Sandwich 1 large, round soft crusted loaf of bread 4 tablespoons sweet butter, softened 2 tablespoons Picholine olives, pitted and chopped 2 teaspoons dried oregano 1 tablespoon lemon zest 2 tablespoons extra-virgin olive oil Gray salt and freshly ground black pepper Instructions: Preheat a stovetop grill or griddle. Cut the bread in half lengthwise. Hollow out the insides. Set aside Make compound butter by combining butter, olives and oregano. Spread and even layer of compound butter on each cut surface of bread. Reassemble the pieces. Brush outside of bread with the olive oil and season with salt and pepper. Place the bread on the griddle and top with pans or other type of weight to gently press the bread while it is toasting. Griddle or grill about 4 minutes on each side, or until golden brown. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 62964,"Oxtail Stew: Rabo Encendido 5 pounds oxtails, cut in 2-inch thick rounds 1 cup flour 1/2 cup Cajun seasoning 2 tablespoons olive oil, plus 1 tablespoon 1 cup tardio (a sweet, late harvest wine made from the Torrentes grape), preferred brand, Santa Julia 1 large Spanish onion, diced 2 carrots, diced 3 stalks celery, diced 3 Italian frying peppers, cut into large pieces 1 cup Malbec red wine 1 (10-ounce) can whole tomatoes, crushed by hand 3 chipotle peppers in adobo 1 cup pisco (a Latin American grape brandy, similar to grappa) 3 bay leaves 1 bunch thyme, leaves removed and chopped Salt and pepper Serving suggestions: yellow rice Instructions: Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 2 tablespoons oil and remove from the pan. Degrease the pan, deglaze with tardio, and reserve for later use. In a separate pot, heat 1 tablespoon oil and caramelize the onions, carrot, celery, and frying peppers, then deglaze with the red wine. Add the oxtail to the vegetables and then the reserved tardio. Add in the tomatoes, chipotles, pisco, bay leaves, and thyme, and stew for approximately 3 hours. Season, to taste, with salt and pepper and serve with yellow rice. ","[Malbec, Chianti, Tempranillo, Garnacha]" 62965,"Crisp Swimming Fish 1 whole sea bass or red snapper, 1 1/2 to 1 3/4 pounds, cleaned thoroughly, intestines and extra fat removed, washed inside and out, dried well 1 1/2 teaspoons Chinese white rice vinegar or distilled vinegar 2 tablespoons Shao-Hsing wine or dry sherry 1 teaspoon salt 1/4 teaspoon freshly ground white pepper 1/2 cup cornstarch 5 1/2 cups peanut oil 2 tablespoons Chinese white rice vinegar or distilled vinegar 2 tablespoons sugar 1/2 teaspoon salt 2 tablespoons Shao-Hsing wine or dry sherry 1 tablespoon double dark soy sauce, regular dark soy sauce, or mushroom soy sauce 1 1/2 teaspoons cornstarch 1/4 cup Chicken Stock 2 tablespoons Sweet Wine Rice Pinch freshly ground white pepper 1/2 cup diced onion 1 tablespoon minced fresh ginger 2 small fresh Thai chilies, minced 2 tablespoons diced carrot 2 tablspoons diced bamboo shoot 2 tablespoons chopped scallion 10 sprigs fresh coriander (cilantro), for garnish Instructions: Place the fish on a chopping board. Cut 5 slits diagonally into each side of the fish, but do not cut to the bone. Sprinkle vinegar all over, inside and out. Repeat with the wine, salt, and white pepper. Place the cornstarch on a sheet of wax paper and coat the fish thoroughly on both sides, including the cleaning opening. Heat a wok over high heat for 40 seconds. Pour the oil into the wok and heat to 375 degrees F to 400 degrees F. Place the fish in a Chinese strainer and lower into the oil. (If it cannot be lowered completely, ladle oil over it and tip the strainer so the fish is completely cooked, brown and crisp, including the head.) Fry for 10 to 12 minutes, until cooked. Remove to a heated serving dish. Use a cloth to protect your hands and place the fish upright, stomach and cleaning opening down. Press it down gently so that it is firmly set. Reserve. Empty all but 1 1/2 tablespoons of the oil from the wok. In a bowl, combine the sauce ingredients and set aside. Heat the wok for 20 seconds. Add the onion, stir, and cook for 5 minutes. Add the ginger and stir briefly. Add the chilies, carrot, and bamboo shoot. Stir the sauce, add to the wok and cook, stirring, until the sauce thickens. Pour it over the fish, sprinkle with the scallion, garnish with the coriander, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 62966,"Shrimp Toasts 1 pound peeled shrimp 1/4 cup minced green onions 2 tablespoons minced fresh cilantro 1 teaspoon minced garlic 1 teaspoon minced jalapeno pepper 1 egg white 1 teaspoon salt 1/2 cup heavy cream 1/4 pound cream cheese, cut into pieces 13 to 14 slices brioche or homemade-style white bread, crusts removed Vegetable oil or clarified butter, for frying Instructions: In the bowl of a food processor, combine the shrimp, green onions, cilantro, garlic, jalapeno, egg white, salt, and process until smooth. Add the cream cheese and pulse to incorporate Add the cream and pulse just until incorporated, being careful not to over-process. Spread 2 heaping tablespoons of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top. In a large heavy pot, heat 4-inches of vegetable oil to 360 degrees F. Add the shrimp toasts in batches and fry until golden, coated sides down first, about 1 minute per side. Drain on paper towels, cut each slice in half diagonally, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 62967,"Almond Cupcakes with Blueberry Tequila Filling, Topped with Marzipan and Acai Berry Cream Cheese Frosting 2 1/3 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon fine salt 1 1/2 cups white sugar 1/2 cup canola oil 2 eggs 1 cup heavy cream 1/2 cup whole milk 1 teaspoon almond extract 7 ounces marzipan Blueberry Tequila Filling, recipe follows Acai Berry Cream Cheese Frosting, recipe follows 1/4 cup thinly sliced almonds, for garnish 1/2 cup blueberry jam 1 tablespoon tequila 1/2 teaspoon key lime juice 1/4 pound unsalted butter, room temperature 18 ounces cream cheese 9 cups powdered sugar 1/4 cup acai berry syrup Instructions: Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners. Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil until fine crumbs are formed. Add the eggs, heavy cream, milk, and almond extract and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes. Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking. Roll out the marzipan evenly to 1/8-inch thickness. Cut out 12 (2 1/2-inch) round disks using a cookie cutter. To assemble, core each cupcake with an apple corer to create a pocket for the filling. Put the Blueberry Tequila Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with the filling. Place 1 marzipan disk on top of each cupcake. Put the Acai Berry Cream Cheese Frosting into a pastry bag and cut 1/2-inch off the tip. Pipe the frosting on top of the marzipan disk in a circular motion. Garnish with thinly sliced almonds on top and serve. Mix all the ingredients in a mixing bowl until combined. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and cream cheese. Slowly add the powdered sugar and mix until combined. Add the acai berry syrup and mix for 2 minutes on medium speed until incorporated and creamy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 62968,"Grapefruit Mojito 2 tablespoons fresh lime juice 2 tablespoons superfine sugar
20 fresh mint leaves, plus 2 sprigs, for garnish
Zest and juice (3 to 4 tablespoons) of 1/2 grapefruit, plus 2 wedges, for garnish 4 ounces white rum
Club soda, as needed
Instructions: In a cocktail shaker, muddle the lime juice, sugar, mint leaves and grapefruit zest until the mint is bruised and the sugar starts to melt. Add the grapefruit juice and rum. Fill with ice and shake until very cold. Strain into 2 glasses over ice and top off with the club soda. Garnish with a mint sprig and grapefruit wedge in each glass. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 62969,"Coconut-Tequila Key Lime Pie 4 large egg yolks One 14-ounce can sweetened condensed milk
1/2 cup bottled Key lime juice (you can use regular lime juice in a pinch)
1 tablespoon grated lime zest
2 tablespoons blanco tequila
1 teaspoon coconut extract
One 9-inch store-bought graham cracker crust
Whipped Cream, for garnish, recipe follows 1 cup heavy cream 3/4 cup powdered sugar
Instructions: Preheat the oven to 350 degrees F. Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, Key lime juice, lime zest, tequila and coconut extract. Stir until smooth, then pour into the premade crust. Bake on the middle rack until the center of the pie is just set, 20 to 25 minutes. Remove from the oven and let cool for 1 hour, then refrigerate for another hour until chilled. Cut into slices and serve, garnished with Whipped Cream. Whip the heavy cream to just shy of soft peaks. Add the powdered sugar and whip until fully incorporated and the cream is at soft peaks. ","[Riesling, Sauvignon Blanc, Moscato, Pinot Grigio]" 62970,"Kielbasa with Mustard Dip 1 1/4 pounds smoked kielbasa (Polish sausage) Good olive oil 1/2 cup good mayonnaise, such as Hellmann\u2019s 2 tablespoons Dijon mustard 1 teaspoon whole-grain mustard 1 teaspoon prepared horseradish Kosher salt and freshly ground black pepper Instructions: Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) saut pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides. Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 62971,"Tst 1 chopped onion 2 tomatoes 4 grreen chillies Instructions: Peel off the skin. Boil it. Chilli mix Add all chillies & grind it. ","[Rioja, Tempranillo, Garnacha]" 62972,"Roasted Shiitake and Yukon Gold Potatoes 1 pound washed Yukon gold potatoes, skin on, quartered 1 pound large shiitakes, washed, de-stemmed and quartered 2 tablespoons minced garlic 1/2 cup scallions, 1/4-inch lengths 2 tablespoons fresh minced thyme 1/3 cup grapeseed oil Salt and black pepper, to taste Instructions: Preheat the oven with a thick hotel/roasting pan to 375 degrees. In a large bowl, mix everything together and season well. When the pan is hot, dump the potatoes in, they should sizzle, slide around the pan and place in the oven. Roast for 25 to 35 minutes, checking once to flip with a spatula. Potatoes are done when a paring knife easily pierces a potato. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 62973,"Italiano Chicken & Pasta Medley 1 pounds skinless, boneless chicken breasts, cut into 1-inch pieces 2 teaspoons minced garlic 4 cup Swanson? Chicken Stock 1 can (about 14 1/2 ounces) diced tomatoes, drained 1/2 teaspoon Italian seasoning, crushed 1/4 teaspoon ground black pepper 3 cups uncooked corkscrew-shaped pasta 1 package (16 ounces) frozen vegetable combination, any variety 3 tablespoons grated Parmesan cheese Instructions: Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet. Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes. Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 62974,"Baked Sweet Potato \Fries\ with La Boite Spice Mix 2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon La Boite Spice Mix (see separate recipe) 1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper
Recipe courtesy La Boite 1 1/2 teaspoons turmeric
2 teaspoons basil
1 teaspoon Aleppo chili
2 teaspoons mustard seed
2 teaspoons black pepper
2 teaspoons coriander seeds
3 teaspoons cumin seeds
1 teaspoon caraway seeds
Instructions: Preheat the oven to 450 degrees. Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the spice mix, brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot. Into a bowl add the turmeric, basil, chili, and mustard seed. Grind together in pestle and mortar or a clean coffee grinder the black pepper and coriander seed and add to the other spices. Grind together the cumin and caraway seed as above and add to the spices and mix everything together.

","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62975,"Taima's Catch - Cedar Plank Grilled Salmon 2 sockeye or king salmon fillets, cut into 6 (5-ounce portions 2 to 3 tablespoons extra-virgin olive oil 1 bunch lemon thyme, leaves chopped 1 bunch marjoram, leaves chopped 1 bunch oregano, leaves chopped Salt and freshly ground black pepper Salt and freshly ground black pepper
Vegetable oil
1 bunch dill sprigs 2 lemons, juiced 1 bunch fresh basil leaves 1/2 cup toasted pine nuts 1 clove garlic, chopped 1 lemon, zested and juiced Salt and freshly ground black pepper Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil Instructions: Soak the cedar planks in water for 20 to 30 minutes. Coat the salmon with olive oil and chopped herbs. Season with salt and pepper, to taste. Put the salmon in the smoker, set to cold smoking setting and smoke with the wood chips until ready to grill, 20 to 30 minutes. Pesto: Blitz the basil, pine nuts, garlic, lemon, and salt and pepper, to taste, in a food processor. Gradually add the extra-virgin olive oil and pulse until mixture is smooth. Put the pesto into a small serving bowl and set aside. Preheat the grill to medium. Drain the cedar planks and season the top of each plank with vegetable oil, salt and pepper, to taste, and dill sprigs. Put 3 pieces of salmon on each cedar plank and grill over medium heat for 12 to 15 minutes. Lemon juice the salmon once cooked. Transfer the salmon to a serving platter, top with pesto and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62976,"How to Make Sauce for Eggs Benedict | Hollandaise Sauce 4 egg yolks 1 tablespoon freshly squeezed lemon juice 1/2 cup unsalted butter, melted (1 stick) Pinch cayenne Pinch salt 8 slices Canadian bacon 4 English muffins, split 2 teaspoons white vinegar 8 eggs Salt and pepper, to taste Hollandaise Sauce, recipe above Fresh chopped parsley, for garnish Instructions: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving. Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
Yield: 4 servings ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 62977,"Grilled Salmon with Citrus Butter Oil, for greasing grill 1 stick unsalted butter, at room temperature 2 teaspoons lemon zest 2 teaspoons lime zest Four 6-ounce fillets center-cut salmon, skin removed Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Add the softened butter to a mixing bowl and stir until smooth. Add the lemon and lime zest and sprinkle with salt and pepper. Blend all the ingredients until smooth and completely mixed.
Place a sheet of plastic wrap out on your workspace. Spread the butter across the plastic wrap and roll into a log, twisting the ends to seal. Place in the refrigerator for 30 minutes to chill. This will give you a nice clean round of butter to top the fish with. Alternatively, you can leave the butter in a small bowl and dollop the butter on top of the fish once it's grilled.
Preheat your grill to medium-high heat.
Sprinkle the salmon on both sides with salt and pepper. Oil the grill grates with a clean tea towel. Grill the salmon for 4 minutes, and then flip and cook the second side for another 4 to 5 minutes. Transfer to a platter. Top each fillet with a slice of the citrus butter while the fish is still hot so it melts right over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62978,"Peach, Mascarpone and Pecan Wontons 2 tablespoons sugar 1/2 cup mascarpone cheese 3 tablespoons chopped, salted pecans, toasted Vegetable oil, for frying 1 egg 1 package wonton wrappers (25 to 30) 1 tablespoon confectioners' sugar, for garnish 2 fresh peaches (semi-ripe to ripe) Instructions: Pit the peaches and chop into small dice to yield 2 cups. Cook's Note: If the peaches are ripe, you will only need 2, but if they're still a bit firm, you may need 3 to yield the 2 cups needed. In a small saucepan, cook the peaches and sugar over medium heat until soft, 5 to 7 minutes. Remove from the heat. In a medium bowl, combine the mascarpone cheese and chopped pecans. Add the cooked peaches to the mascarpone mixture and stir to combine. In a medium-size, heavy-bottomed skillet or deep fryer, heat the oil to 375 degrees F. In a bowl, beat the egg for the egg wash. Keep the wonton wrappers under a moist towel to prevent them from drying out. Working 1 by 1, place a wonton wrapper on the cutting board. Place a heaping tablespoon (using 2 spoons to scrape the mixture off) peach-mascarpone mixture in the center of the wonton wrapper, making sure you have pecans in the mixture. Brush the egg wash along the top 2 sides of the wonton, and then fold over into a triangle, squeezing out as much air as possible. Too much air in the filling will cause the wonton to burst during frying. Press to seal the edges. Line the finished wontons on a plate and cover with another damp towel until ready to fry. Working in batches of 3, gently fry the wontons until golden brown, about 2 minutes on each side. Remove the wontons to a paper towel-lined plate to drain the excess oil. Transfer to a serving plate and dust with confectioners' sugar. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 62979,"Oysters in Champagne Sauce 1 cup champagne 2 cups heavy whipping cream 1/4 cup butter 1 dozen fresh Atlantic oysters, preferably Blue Point, shucked and shelled (save shells for refilling) Instructions: In a medium saucepan, reduce 1 cup of champagne to approximately 1/4 cup of liquid. Add the cream and reduce mixture to 1 cup of liquid. Add butter and stir until butter melts and thickens the mixture. Toss in shucked oysters and remove from heat. Place one oyster and some sauce in each saved shell. Garnish with chives and serve immediately. ","[Champagne, Brut Ros, Prosecco]" 62980,"Grilled Fish Kebobs with Parsley and Garlic Butter 1 (12-ounce) center-cut, skinless salmon steak, cut into 1/2-inch cubes (about 20 pieces) 1 (12-ounce) center-cut, skinless halibut steak, cut into 1/2-inch cubes (about 20 pieces) 1 (12-ounce) skinless tuna steak, cut into 1/2-inch cubes (about 20 pieces) 1/2 cup extra-virgin olive oil 1 large lemon, zested and juiced 3 garlic cloves, minced 1 cup chopped fresh flat-leaf parsley 3 tablespoons coarsely chopped fresh thyme leaves 1 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 1 stick unsalted butter, at room temperature 4 cloves garlic, minced 2 tablespoons chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper Instructions: Kebobs: Put the salmon, halibut and tuna in a resealable plastic bag. In a medium bowl whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, salt, and pepper. Pour the oil mixture over the fish and seal the bag. Refrigerate for 30 minutes. Thread each skewer with 2 pieces of salmon, 2 pieces of halibut and 2 pieces of tuna, alternating the fish on the skewers.
Butter: In a small bowl, mix together the butter, garlic and parsley. Season with salt and pepper, to taste. Transfer the butter to the center of a 6-inch-square piece of plastic wrap. Fold the plastic over the butter and form it into a log, about 4-inches long and 1 1/2 inches in diameter. Refrigerate until firm, about for 1 hour. Slice the butter into 1/4 to 1/2-inch thick slices and transfer them to a plate.
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the fish with salt and pepper, to taste, and grill the skewers until opaque, about 3 to 4 minutes on each side. Arrange the skewers on a platter and serve the butter alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62981,"Ginger Lemonade 1/4 tsp. grated fresh ginger 2 Tbs. fresh lemon juice 2 Tbs. simple syrup 3/4-1 cup water or soda Instructions: Combine all ingredients and serve over ice. To make simple syrup, combine one part water to one part sugar in sauce pan and heat, stirring constantly, until sugar is dissolved. ","[Riesling, Gewrztraminer, Pinot Grigio]" 62982,"Saffron Cream Scones 1 cup heavy cream 1/4 teaspoon lightly crumbled saffron threads 1/2 teaspoon vanilla extract 3 tablespoons golden raisins, dried currants or finely chopped dried apricots 2 teaspoons cream sherry, sweet wine or water 2 cups all-purpose flour 1/4 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces, plus more for serving 1 tablespoon coarse sugar (optional) Instructions: Combine the heavy cream and saffron in a small saucepan. Bring to a bare simmer over medium heat, then remove from the heat and transfer to a bowl; let stand, stirring often, 10 minutes. Transfer to the refrigerator and let cool, stirring occasionally, about 20 minutes; stir in the vanilla. Combine the raisins and sherry in a small bowl and microwave 45 seconds; set aside. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Work in the butter with your fingers until the mixture looks like coarse meal. Add the raisin mixture, then add the saffron cream, reserving 1 tablespoon (with a few of the threads) for brushing. Mix with a wooden spoon to make a soft dough. Turn the dough out onto the prepared baking sheet and form into a 7-inch round, about 3/4 inch thick. Cut into 8 wedges and pull them about 1 inch apart. Brush with the reserved saffron cream and sprinkle with the coarse sugar. Bake until the scones are puffed and golden brown around the edges, 14 to 16 minutes. Transfer to a rack and let cool slightly. Serve with butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 62983,"Crawfish Pie Double-crust pie dough, recipe follows 4 ounces (1 stick) butter 1/2 cup flour 1 cup diced onions 1/2 cup diced green pepper 1/2 cup diced celery 1 pound peeled crawfish tails 1/4 cup chopped green onion 2 tablespoons chopped parsley 2 tablespoons Creole spice (Essence), recipe follows 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: Preheat oven to 350 degrees F. Roll out half of pie dough and fit into a 9-inch pie plate; chill. In a skillet melt butter, add flour and whisk into a paste. Cook roux for 5 minutes or until it begins to turn lightly golden. Add onions, pepper and celery. Cook, stirring, 4 minutes, until vegetables are tender. Add crawfish, green onions, parsley and seasoning. Cook just until heated through, about 1 minute more. Let cool slightly. Roll out remaining pie dough 1/8-inch thick. Pour filling into pie shell and top with remaining dough. Crimp edges and poke a hole in top. Bake for 40 minutes, until crust is golden and filling is bubbling hot. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 62984,"Chipotle-Salted Chocolate Truffles One 14-ounce can sweetened condensed milk 8 ounces good-quality bittersweet chocolate
8 ounces good-quality semisweet chocolate
1 tablespoon vanilla extract
8 ounces good-quality milk chocolate, melted
2 tablespoons chipotle salt or regular sea salt Instructions: Heat the sweetened condensed milk, bittersweet and semisweet chocolates and the vanilla in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, cover and refrigerate until chilled, 2 hours. Roll the chilled mixture in balls, then roll in the melted milk chocolate to coat. Sprinkle with the chipotle salt. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 62985,"Boneless Duck Breast with Cumberland Sauce 4 boneless duck breasts 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon ground sage Wild Rice Stuffing, recipe follows Cumberland Sauce, recipe follows 1/2 cup wild rice 1 1/2 cups chicken stock 1/2 onion, dice small 1 cup thickly sliced mushrooms 3 stalks celery (remove leaves), cut into small dice 1 cup seedless grapes 1/4 cup dry sherry 1/2 teaspoon salt Dash pepper 2 lemons, slivered rind and juice 2 oranges, slivered rind and juice 2 (8-ounce) jars red currant jelly 1 cup port 1/4 cup tarragon vinegar 3 tablespoons Dijon mustard 1 tablespoon sugar Salt and pepper 1 teaspoon cornstarch, mixed with 1 tablespoon water, to thicken Instructions: Rub duck breasts with salt, pepper, and ground sage. Grill on each side for 6 to 7 minutes. Serve sliced over Wild Rice Stuffing. Serve with Cumberland Sauce on the side. Boil rice in stock until cooked but not too mushy. Drain. In a separate pan, saute vegetables in butter. Combine rice, sauteed vegetables, grapes, sherry, and seasoning. Scald rinds and their juice in boiling water for 1 minute. Set aside. Heat jelly, port, vinegar, mustard, sugar, salt, and pepper in a pot, stirring until bubbling. Add the scalded juice and rind to the sauce. Add the cornstarch mixture and let boil and thicken. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 62986,"Feta Pine Nut Dip 1/2 cup pine nuts 1/2 cup finely chopped red bell pepper 1/4 cup finely chopped fresh parsley 2 tablespoons Spice Islands Sweet Basil 1/4 teaspoon Spice Islands Mint 6 ounces feta cheese 1/4 teaspoon Spice Islands Garlic Powder 1/4 teaspoon salt 1/8 teaspoon Spice Islands Medium Grind Black Pepper 1 cup plain yogurt Instructions: Preheat oven to 350 degrees F. Toast pine nuts in a shallow baking pan, stirring occasionally until golden brown, about 7 minutes. Cool and chop finely. Combine nuts, red pepper, parsley, basil and mint in a medium bowl. Crumble feta in small pieces, add to nuts. Whisk garlic, salt, pepper, and yogurt in a small bowl until well blended. Stir into the nut and feta mixture. Chill for one hour. Serve with crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 62987,"Goat Cheese-Stuffed Zucchini Blossoms with Zucchini Noodles Vegetable oil, for deep-frying 1 1/2 cups soft goat cheese
1/2 cup grated Parmesan cheese 1 bunch flat leaf parsley, chopped 1 bunch chives, chopped
Kosher salt 8 zucchini blossoms, stamens removed
1 1/2 cups all-purpose flour
3/4 cup dry white wine
2 to 3 tablespoons extra-virgin olive oil 1 anchovy
1 garlic clove, smashed
1 teaspoon fresh oregano leaves, chopped
Crushed red pepper flakes
1 pint cherry tomatoes, halved
2 large zucchini, julienned
Kosher salt
One 4-ounce block Parmesan cheese
2 cups arugula Instructions: For the blossoms: Heat the oil to 375 degrees F in a heavy-bottomed pot over medium-high heat. Combine the goat cheese, Parmesan, parsley and chives in a medium bowl. Season with salt. Spoon the mixture into a piping bag; cut a hole in the bag. Gently pipe the mixture into the zucchini blossoms and pinch the ends together a bit. Whisk together the flour and white wine in a medium bowl. Working in batches so you don?t crowd the pot, dip each blossom into the batter and then carefully place in the hot oil. Cook until lightly puffed and golden, about 3 minutes. Remove the blossoms from the oil and drain on paper towels. Season with salt immediately. For the noodles: Coat a large skillet with some olive oil, add the anchovy, garlic, oregano and some red pepper flakes, and turn the heat to medium. When the garlic gets brown and aromatic, remove it from the skillet and discard. Add the tomatoes, some salt, and 1/4 cup water. Cook, shaking the pan occasionally, until the water is reduced by about half. Remove the skillet from the heat, add the zucchini noodles and toss until just wilted. Taste and season. Toss the arugula with some olive oil and salt and divide it among 4 dinner plates. Top the arugula with some zucchini pasta and 2 zucchini blossoms, shave some Parmesan over the tops, and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 62988,"Cinnamon S'mores Toast 1 tablespoon sugar 1/4 teaspoon ground cinnamon
4 slices cinnamon swirl bread
4 teaspoons butter, at room temperature
4 tablespoons semisweet chocolate chips
1 cup mini marshmallows
Instructions: Preheat the broiler and set a rack close to the broiler. Combine the sugar and cinnamon in a small bowl. Put the bread on a sheet pan and toast the bread lightly on both sides under the broiler. When the bread is hot, spread each piece with 1 teaspoon butter. Sprinkle the cinnamon sugar equally among the slices of toast. Top with equal quantities of the chocolate chips. Finally, lay 1/4 cup of the mini marshmallows on each slice. Place under the broiler and broil just until the marshmallows are golden brown, watching them so they don\u2019t burn, about 1 minute. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 62989,"Polenta with Roasted Tomatoes 1 28-ounce can San Marzano plum tomatoes, drained 1 tablespoon extra-virgin olive oil Kosher salt 1 cup instant polenta Freshly ground pepper 2 bunches Swiss chard (about 2 pounds) 4 tablespoons unsalted butter 1 7.5-ounce package farmer cheese, crumbled Instructions: Position a rack in the upper third of the oven and preheat to 450. Toss the tomatoes, olive oil and 1/4 teaspoon salt in a large ovenproof skillet. Roast in the oven until the tomatoes are charred around the edges, about 25 minutes. Reduce the oven temperature to 300 but keep the tomatoes inside. Meanwhile, bring 5 cups water to a boil in a saucepan over medium heat. Slowly whisk in the polenta until smooth and creamy. Add 1 teaspoon salt, and pepper to taste. Remove from the heat, cover and keep warm. Bring a pot of salted water to a boil. Slice the chard leaves into wide strips and the stems into 1-inch pieces. Boil the stems until almost tender, about 5 minutes, then add the leaves and cook until both are tender, about 3 more minutes. Drain the chard. Remove the skillet from the oven and place over medium-high heat. Push the tomatoes to one side, add the butter and swirl until the butter is golden brown. Add the chard and toss to coat. Divide the polenta among 4 bowls. Top with the tomatoes and chard. Season the cheese with salt and sprinkle over the top. ","[Barolo, Barbaresco, Chianti, Rioja]" 62990,"Sirloin Beef Burgundy: Boeuf Bourguignon 3 slices bacon, chopped 3 tablespoons unsalted butter, divided 16 white mushrooms, medium in size, wiped with damp cloth to clean, thinly sliced Salt and pepper 1 cup frozen pearl onions, defrosted and drained 2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces 3 tablespoons all-purpose flour 1 cup burgundy wine 1 1/2 cups store bought beef stock Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string 12 ounces wide egg noodles, cooked to package directions 2 tablespoons unsalted butter, cut into small pieces 1/4 cup chopped fresh parsley leaves, 2 handfuls 12 blades fresh chives, snipped or finely chopped Instructions: Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet. Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve. ; ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]

" 62991,"Glazed Pork Belly With Ginger Barbecue Sauce Kosher salt 1 teaspoon packed light brown sugar 1 1-pound slab pork belly, skin removed Vegetable oil, for brushing 4 squares cornbread 1 tablespoon vegetable oil 1 large onion, diced 2 cloves garlic, chopped 2 teaspoons minced peeled ginger 1/2 teaspoon red pepper flakes 1 cup ketchup 1/2 cup apple juice 3 tablespoons oyster sauce 2 tablespoons apple cider vinegar 1/2 teaspoon mustard powder Kosher salt Instructions: Make the pork: Mix 2 teaspoons salt and the brown sugar in a bowl. Rub the pork with the brown sugar mixture. Cover with plastic wrap and refrigerate at least 4 hours, or overnight. Make the sauce: Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, ginger and red pepper flakes and cook, stirring, 2 more minutes. Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and 1/4 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool 15 minutes, then transfer to a blender and puree until smooth. Set aside about one-quarter of the sauce for serving. Remove the pork belly from the refrigerator about 30 minutes before grilling. Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Place a drip pan under the grates on the cooler side of the grill. Brush the grill grates with vegetable oil. Place the pork on the cooler side of the grill (indirect heat) and cook, turning occasionally, until fork-tender but not falling apart, 2 hours, 30 minutes to 3 hours, brushing with the sauce occasionally during the last hour of cooking. Move the pork to the hotter side of the grill (direct heat) and cook, turning and brushing with more sauce, until glazed and lightly charred, about 5 more minutes. Transfer to a cutting board and let rest 20 minutes. Slice the pork belly and serve with the cornbread and reserved sauce. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]

" 62992,"Calming Cooler 1/4 cup dried cranberries 4 chamomile tea bags 1 apple, sliced, for garnish 1 bottle white wine, chardonnay (optional) Instructions: In a pot over medium-high heat, bring 4 cups of water to a boil. Place the cranberries and tea bags into a heat-proof glass pitcher or bowl. Pour in the hot water and let steep for 4 to 5 minutes. Remove the tea bags, and then let cool in the refrigerator for about 1 hour. Fill 4 wine glasses half way with ice. Divide the sliced apples among the glasses. Pour the tea and cranberries into each glass. Top each with 1/2 cup white wine, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 62993,"Grilled Brioche \S'mores
4 mini croissants, sliced in 1/2 1/2 cup marshmallow cream 4 thin squares good-quality bittersweet chocolate Coarse sea salt Instructions: Over a heated, medium-low grill, toast the croissants for 1 minute. Remove from the grill and spread 2 tablespoons marshmallow cream and 1 chocolate square onto each croissant. Sprinkle with coarse salt and place the top slice of the croissant back to make a sandwich. Place the toasts back on the grill. Close the grill cover and allow the chocolate to melt, about 30 to 45 seconds. Remove the toasts from the grill and serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 62994,"The Mooring Restaurant Chowder 1/2 cup salted butter 3 cups diced onions 1 cup all-purpose flour 1 quart minced sea clams 1 1/2 quarts natural clam juice 1 1/2 quarts half-and-half, or more or less depending on desired taste 1 pound diced, peeled potatoes Dash Spanish paprika Instructions: Make roux by melting butter over medium-low heat in a 1 1/2 gallon heavy stockpot. Add onions and saute until translucent. Reduce heat to low, add flour, and stir to blend. Cook for 2 to 4 minutes over low heat, stirring frequently. Set aside to cool. Make stock. In a separate pot, bring to a boil the clams and natural clam juice. Reduce the heat and let simmer for 15 to 20 minutes. In another large pot, cover potatoes with cold water. Bring to a boil and cook until soft. Drain and set aside. Add the hot stock to the cooled roux and whisk thoroughly until smooth. Slowly bring to a boil. Reduce heat and add cooked potatoes. Whisk in half-and-half, being careful not to smash potatoes. Simmer for 5 to 10 minutes. Serve in warm soup bowls and sprinkle with a dash of paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 62995,"Grilled Oregon Chinook in Matsutake Ginger Broth 1/4 cup tamari or shoyu 2 ounces fresh ginger root, peeled and sliced 1 tablespoon chili paste 2 tablespoons lemon zest 1/2 tablespoon sugar 6 (6-ounce) portions wild salmon (Chinook) 1/8 cup vegetable oil 1 1/2 cups julienned carrots 1 cup cleaned and diced leeks 1 cup julienned scallions Seasoned broth, recipe follows Sticky rice cakes, recipe follows 6 ounces matsutake mushrooms, grilled and sliced 1 tablespoon toasted sesame seeds 1 large onion, peeled and chopped 3 sticks celery, chopped 2 quarts water 1 piece konbu (dried giant kelp) 1 cup tamari or shoyu 4 ounces fresh ginger rootr, sliced 1 tablespoon chili paste 1/2 cup rice wine vinegar 2 tablespoons sugar 1 ounce katsuo bonito shavings 5 tablespoons rice wine vinegar 5 tablespoons sugar 4 teaspoons sea salt 3 1/3 cups short-grain rice, washed 4 cups water 1 (4 by 4-inch) piece konbu Instructions: Preheat grill. Combine the tamari, ginger, chili paste, lemon zest and sugar and pour over the salmon portions in a shallow dish. Turn the fish to coat it evenly, cover with plastic wrap and refrigerate for 2 hours. Remove the salmon from the marinade and blot dry with paper towels. Brush the salmon with the oil on all sides. On a hot grill cook over hot coals for 2 to 3 minutes to brown and mark the fish nicely, turn and continue cooking to desired doneness, 2 to 3 more minutes. Simmer the carrots, leeks and scallions in the Seasoned Broth, until al dente, about 4 to 6 minutes. To serve divide the broth with vegetables between 6 bowls, top each with a sticky rice cake, mushrooms, and a grilled portion of salmon. Finally, sprinkle with the toasted sesame seeds. Bring all ingredients, except the bonito shavings, to a simmer in a saucepan. Cook over low heat for 45 minutes, remove from the heat and gently stir in the bonito shavings. Allow the broth to rest for 20 to 30 minutes before straining. Strain and discard solids. Bring the rice vinegar, sugar and sea salt to a boil in a small sauce pan, remove from the heat and set aside. Place rice, water and konbu in a heavy bottom saucepan and cover, bring to a simmer over medium heat. When the rice begins to boil reduce the heat to low, stir it gently once and continue cooking, covered until all the liquid is absorbed. Allow the cooked rice to cool 10 to 15 minutes covered with a clean towel. Turn the cooked rice out onto a tray or large bowl and fan it to cool. Using a large scoop or your hands moistened with a mixture of the vinegar and water portion the sticky rice into 6 balls and flatten them to form cakes. Lightly wrap the cakes and hold in a warm place until serving time. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 62996,"Warm Potato and Kielbasa Salad 2 pounds baby potatoes, halved Kosher salt 1/4 cup extra-virgin olive oil 12 ounces kielbasa, cut into 1/2-inch chunks 1 large red onion, thickly sliced 1/4 cup apple cider vinegar 2 tablespoons whole-grain mustard Freshly ground pepper 4 stalks celery, chopped, plus 1/2 cup celery leaves 1/2 cup chopped fresh parsley 1/4 cup chopped fresh dill Instructions: Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons olive oil until smooth; season with 1/2 teaspoon salt and a few grinds of pepper. Transfer the hot potatoes to a large serving dish. Season the potatoes with 1 teaspoon salt, then pour the kielbasa mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss. Serve warm. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 62997,"Sopa de Lima (Yucatan Lime Soup) 8 corn tortillas 1/2 cup vegetable oil Salt 1 medium onion, chopped 1 celery rib, thinly sliced 1 carrot, thinly sliced 1 jalapeno or serrano pepper, stemmed, seeded and finely chopped 4 cloves garlic, minced 1 bay leaf 1/4 teaspoon dried Mexican oregano, crumbled 1 large tomato, peeled and chopped 8 cups chicken stock or canned low sodium chicken broth 1 1/2 pounds boneless, skinless chicken breasts 2 green onions, finely chopped 3 limes, juiced (about 1/3 cup) 1 large avocado, peeled, pitted and coarsely chopped 2 tablespoons chopped fresh cilantro leaves Instructions: Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil. Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering. When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 62998,"Beef Crostini with Caramelized Onion Marmalade 1 loaf rosemary focaccia bread, thinly sliced 2 tablespoons olive oil 3 red or sweet onions, thinly sliced 1/3 cup dry red wine 1/3 cup red wine vinegar 1/4 cup packed light brown sugar 1/4 cup honey 1 (24-ounce) piece beef tenderloin Instructions: Preheat oven to 350 degrees F. Preheat a grill to medium-high heat. Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside. In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade. Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 62999,"Grilled Whitefish with Dijon Mustard Crust 4 (4-ounce) whitefish fillets, boneless, skinless 4 tablespoons Dijon mustard 8 tablespoons bread crumbs Salt and pepper 3 tablespoons vegetable oil Serving suggestion: potatoes, broccoli, or any favorite vegetable
Instructions: Preheat a grill.
Coat each fillet of fish with a thick layer of Dijon mustard. Dip each fillet in bread crumbs and season with salt and pepper.
Brush a hot grill with the oil, and place each fillet on the grill. Grill for approximately 5 minutes, flip, and grill other side until done.
To serve, place on plate and serve with potatoes, broccoli, or any of your favorite vegetables.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 63000,"Quick Fruit Compote 1 cup dry white wine 3 cups water 1/2 cup sugar 1 stick cinnamon; 1 bay leaf, 4 cloves; whole allspice, peppercorns 6 ounces dried apricots 6 ounces dried pitted prunes 2 ounces golden raisins 1 to 2 cups cut up fresh seasonal fruit Fresh mint, plain or vanilla yogurt and sliced almonds for garnish Instructions: Combine wine, water, sugar and spices and bring to a boil. Add apricots, prunes and raisins, cover and bring back to a simmer Remove from heat and cool. Stir in fresh fruit of choice and garnish with mint, yogurt and almonds. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 63001,"Classic White Cake 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 6 large egg whites (3/4 cup) 3/4 cup milk 2 teaspoons vanilla extract Instructions: The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake. Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. Variation: CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above. 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63002,"Doctored-Up Hummus 2 teaspoons chopped parsley leaves 1/2 teaspoon red pepper chili flakes 1 (16-ounce) container store-bought hummus Instructions: Mix cilantro and chili powder into hummus. Transfer to a small dip dish and serve with crudite.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 63003,"Stuffed Plantains with Pork and Chipotle Honey Oil 3 tablespoons chipotle in adobo sauce 3 envelopes Sazon seasoning 1 tablespoon freshly ground black pepper 7 pounds bone-in pork shoulder 10 to 12 cloves garlic, smashed 1/2 cup chopped scallions 4 to 6 ripe plantains 1/4 cup canola oil 2 tablespoons chopped chipotle in adobo sauce 2 tablespoons honey 1/4 cup olive oil Instructions: Preheat the oven to 275 degrees F. In a small bowl mix adobo, Sazon, and pepper and set aside. Using a paring knife, make 10 to 12 slits in the pork shoulder. Then peel back fat cap but leave attached. Lift fat cap and make slits under cap. Pull cap back down and score top skin with knife. Insert smashed garlic in slits. Rub the pork with the adobo mixture, wrap in aluminum foil and place in a roasting pan. Transfer the pan to the oven and roast for 5 hours. Raise the oven temperature to 375 degrees F. Remove the aluminum foil and continue roasting for 30 minutes (or desired crispness on skin). Remove pork shoulder from oven and allow to rest for 20 minutes on a chopping board. Pull approximately 2 pounds of pork from the shoulder and chop into small to medium size pieces. In a medium bowl, mix chopped pork and the scallions. Set pork and scallion mixture aside. Remove peel from the plantains but do not detach peel. Split plantain down middle making 2 slices so you can remove middle (make canoe), set cut piece aside. Take 1/2 cup of pork and scallion mixture and stuff plantains. Place cut piece of plantain back on top and pull up peel. Lightly oil the peel and wrap in aluminum foil. Repeat with remaining plantains and stuffing mixture. Grill,or bake for approximately 20 minutes or until thoroughly heated. Remove plantains from grill or oven and remove foil and peel. Place plantains on a serving platter. In a small bowl, mix chopped chipotle, honey and olive oil. Drizzle over the plantains and serve. ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]

" 63004,"Chocolate Fig Tarte 1 pound chocolate chips 1 cup heavy cream, scalded 1/4 cup mascarpone cheese 1 tablespoon Grand Marnier 1 tablespoon sugar 1 dozen fresh figs 1/4 cup smooth apricot jelly Candied violet leaves Gold leaf (optional Fresh rose petals Instructions: Melt chocolate in a double boiler and whisk in hot cream to make a ganache. Pour ganache into 2 (4 to 6-inch) tart pans that have a pop out bottom, and chill to set.
In a bowl combine mascarpone cheese, Grand Marnier and sugar. Fill a pastry bag with the mixture.
Pop out chocolate circles and pipe the cheese mixture on top.
Slice figs in half and layer around the top. Melt jam in a small saucepan. Brush figs with jam and garnish with violet leaves, rose petals and gold leaf. ","[Merlot, Cabernet Sauvignon, Syrah, Tempranillo]" 63005,"Shrimp Scampi 2 pounds shrimp, peeled and deveined - tails left on Salt and freshly ground black pepper Olive oil 1 small onion, sliced thinly 2 tablespoons chopped garlic 1 lemon, juiced 1/2 cup white wine 1/2 cup shrimp stock, recipe follows 2 tablespoons cold butter 2 tablespoons chopped parsley leaves Lemon slices, for garnish Rice, as accompaniment Instructions: Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63006,"Michele's Holiday Cake 8 large egg whites, at room temperature 7 ounces blanched almonds 5 ounces hazelnuts 1 1/4 cups sugar 4 tablespoons flour 1 tablespoon butter 1 pound bittersweet chocolate, melted in a double boiler until soft and pliable 2 cups heavy cream 1/4 cup confectioner's sugar 1 teaspoon vanilla 1/2 cup \praline\ paste (a roasted hazelnut paste available at Maison Glass) Instructions: Preheat the oven to 400 degrees. Roast the almonds and hazelnuts separately for about 10 to 15 minutes or until you get the aroma of roasted nuts. Remove them from the oven. While hazelnuts are still hot, , rub their skins off between 2 kitchen towels. Lower the oven to 325 degrees. In a food processor, grind the nuts together with the sugar until finely chopped. Do not overprocess or they will turn oily. Fold 2 tablespoons of flour into them and set aside. Generously butter a non-stick jelly roll pan either 13 x 17 inches or 12 by 15 1/2 inches. Line the pan with silcone treated baking paper or parchment. Beat egg whites with a pinch of salt until stiff and fold beaten egg whites into the ground nut and sugar mixture along with remaining 2 tablespoons of flour. Spread this on prepared baking pan and bake for 30 to 35 minutes or until golden brown, crisp on top but still pliable. Remove cake from oven and, using pot holders to protect your hands, immediately turn pan upside down onto a clean kitchen towel. Let cake settle for a few minutes and remove parchment paper. If cake breaks, dont' despair; you can \glue\ it back together later with icing. When slightly cool, cut the cake into 4 long vertical strips, each about 3 inches wide and however long your baking pan was. While chocolate is still warm, mix it with 3/4 cup of heavy cream to form a \ganache; refrigerate just until cool enough to be of spreading consistency. In a mixing bowl combine praline paste with remaining 1/4 cup of heavy cream and set aside. Whip remaining cup of heavy cream with confectioner's sugar and vanilla. Assemble cake: Set one strip of cake on a long board or platter. Set strips of waxed paper underneath edges to catch any icing drips Spread 1/3 of chocolate cream. Top with second layer of cake, spread with plain vanilla whipped cream. Spread third strip of cake with praline cream, then place it on top of whipped cream layer. Top with 4th strip of cake. Refrigerate cake to firm it up before final icing Frost top and sides of cake except for short ends. Decorate top by making vertical lines or cross hatch marks on top of the cake with a knife or tines of a fork. Cut off a thin slice from each end to even up ends. Protect ends of cake with plastic wrap and store in the refrigerator until serving time. Cut with serrated knife. 3 FILLINGS FOR MICHELE'S HOLIDAY CAKE . ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 63007,"Sandwich Night: The Sliced Chicken and Mushroom Rachael 4 tablespoons (1/2 stick) butter 1/2 pound baby portobello mushrooms, sliced 2 tablespoons fresh sage leaves, thinly sliced, or 1 1/2 teaspoons dried sage Salt and freshly ground black pepper 1 large onion, thinly sliced 1-pound package sauerkraut, rinsed and drained 4 (6-ounce) boneless skinless chicken breast halves Grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) 1 tablespoon extra-virgin olive oil 1/2 cup sour cream 2 tablespoons dill relish 3 tablespoons ketchup 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill 2 tablespoons chopped fresh flat-leaf parsley leaves 8 slices marble rye, rye, or pumpernickel bread 8 slices Gruyere or deli Swiss cheese 4 large deli pickles 1 bunch radishes, halved and salted Instructions: In a small skillet, melt 2 tablespoons of the butter over medium heat, then add the mushrooms, and raise the heat a bit. Cook the mushrooms until tender and dark, about 8 to 10 minutes. Add the sage midway through the cooking time. Season the mushrooms with salt and pepper, to taste, after they're dark and tender, as salt slows the browning by drawing out liquids. Meanwhile, in a second small skillet over medium heat melt another tablespoon of the butter. Add the onions, season with salt and pepper, to taste, and cook until tender, 10 to 12 minutes. Stir in the sauerkraut, cook until warmed through, then turn off the heat. While the onions cook, heat a cast iron pan or griddle over medium-high heat. Season the chicken liberally with Montreal Steak Seasoning. Add the extra-virgin olive oil to the pan or griddle and cook the chicken, turning once, until cooked through, about 12 minutes. Remove the chicken to a plate. Wipe down the skillet or griddle, and reduce the heat to medium-low. Thinly slice the chicken on an angle. Add the sour cream, relish, and ketchup to a small bowl and stir in the fresh herbs. Lightly butter 1 side of the bread slices with the remaining tablespoon of butter. Build the sandwiches with buttered sides facing out, in this order: dressing, cheese, mushrooms, sliced chicken, sauerkraut with onions, cheese, and ending with the dressing to set in place. Grill the sandwiches for about 3 minutes on each side. Serve with pickles and salted radishes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63008,"Reinbeer Pizza 1/2 pound reindeer sausage or similar breakfast-type sausage (if links, remove from casings) One 12-ounce amber-style beer
1 tablespoon butter
1 large shallot, thinly sliced
1 cup heavy cream
1 teaspoon salt
1/4 cup thinly sliced red onion
1/2 cup fresh mozzarella, cut or torn into 1/2-inch cubes
1/2 cup grated Jarlsberg cheese
2 balls Pizza Dough, each about 7 ounces, recipe follows 1/2 cup plus 2 tablespoons water, at room temperature 1/4 teaspoon active dry yeast 1 cup 00 flour
1 1/2 teaspoons of salt
1 teaspoon olive oil
Instructions: Put sausage and half of the beer in a frying pan. Cook over medium heat until meat is lightly browned. Drain off juices, pat sausage dry and set aside. Over low to medium heat, melt butter in a frying pan. Saute shallot until translucent, about 5 minutes. Add remaining beer and cook for about 10 minutes over medium heat. Add heavy cream and salt, cook for about 20 minutes, stirring often. Preheat the oven to 500 degrees F. On a floured surface, press out Pizza Dough balls. After dough is pressed out flat, begin stretching by hand to desired size and thickness. Place on baking sheet or preheated pizza stone. Spread a thin layer of the cream sauce on the dough, leaving 1/2 inch all the way around free from sauce. Put on the sausage, onion and cheeses. Bake for at least 10 minutes, or until pizza dough edges look browned and cheese has some browned spots. (Best results will be achieved by using a pizza stone that is placed in the oven for at least 15 minutes before placing dough on it. Pizza can then be built directly on the pizza stone.) In a small cup, combine 2 tablespoons of the water and the yeast and stir until the yeast is dissolved. Set aside for about 10 minutes. In a mixer with a dough hook, combine the flour and yeast mixture and mix until incorporated. Add the salt and the remaining water. Mix until dough feels and looks smooth. You may have to add a bit more flour or water to achieve this consistency; do this in very small increments, like 1 teaspoon of either flour or water at a time. Let each incorporate and check for desired consistency. When the dough is smooth, and the bowl is free from dry flour, add the oil. Mix until well incorporated. With slightly oiled hands, remove the dough, divide into 2 balls and wrap in plastic wrap. Let rest in the fridge anywhere from 2 hours to 4 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63009,"Albondigas in Chipotle Tomato Sauce 2 1/2 pounds ground pork 2 eggs 1 cup plain bread crumbs 1 1/2 tablespoons chopped garlic 1 small onion, minced 1 1/2 tablespoons chopped cilantro leaves 1 tablespoon dried oregano 1/2 tablespoon salt 1 teaspoon black pepper 1/4 teaspoon cayenne 1/4 teaspoon ground allspice 1/2 teaspoon ground coriander Chipotle Tomato Sauce, recipe follows 2 (28-ounce) cans tomato sauce 1/2 cup canned chipotles in sauce (available in the International section of most supermarkets) 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon ground cinnamon 1/2 teaspoon dried oregano 1-ounce unsweetened chocolate chopped into small bits Salt and black pepper Instructions: Preheat oven to 400 degrees F.
Place ground pork into a large mixing bowl, making sure to break meat into smaller pieces. Add the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan. Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.
","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 63010,"Paradise Crab Dip Wontons 1 can (6 1/2 ounces) crabmeat, shells removed 1 package (3 ounces) cream cheese, at room temperature 1 teaspoon steak sauce 1/2 teaspoon garlic powder 24 wonton wrappers Vegetable oil, for frying Instructions: Mix crabmeat, cream cheese, steak sauce, and garlic powder together in a medium bowl. Place 1 1/2 teaspoons of crab mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water; fold in half diagonally and press edges to seal. Repeat with remaining filling and wonton wrappers. Heat 1/4-inch oil in a large skillet over medium-high heat. When oil is hot (around 350 degrees F), carefully add the wontons, in batches as necessary, and fry until lightly browned, about 1 to 2 minutes on each side. Remove to a paper towel-lined platter to drain before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63011,"Hamburgers 24 ounces ground chuck 1 teaspoon kosher salt Freshly ground black pepper Spice Mix, optional, recipe follows 1 tablespoon vegetable oil 4 slices cheese, such as cheddar, American, Saga blue cheese, and Swiss, optional
4 soft hamburger-style buns, split 4 slices beefsteak tomatoes, optional Assorted lettuces and greens, such as iceberg, romaine, or watercress
Assorted mustards, such as whole-grained, Dijon, or French's, optional Mayonnaise, optional Ketchup, optional 1 tablespoon Worcestershire sauce 2 teaspoons garlic powder 2 teaspoons onion powder Hot Sauce, to taste Instructions: Preheat the oven to 450F. Place a roasting rack on a foil-lined baking sheet in the oven. Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time. Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3? inches wide and 1-inch-thick. Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side. Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt. Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve. Turn on grill. Place Burgers on the heated grill. For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes. For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes. For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes. Combine all ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 63012,"Peanut Butter Crispy Rice Squares 6 tablespoons unsalted butter 16 ounces mini marshmallows
1/2 teaspoon kosher salt
6 tablespoons creamy peanut butter
2 teaspoons pure vanilla extract 6 1/2 cups crispy rice cereal
2 1/2 cups coarsely crushed graham crackers (about 9 rectangles)
1 cup milk chocolate chips
Instructions: Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside. In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine. Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63013,"Amy's Freaky Good Apple Tart 1 recipe Basic Tart Crust, chilled, recipe follows, or 1 store-bought frozen pie shell All-purpose flour, for dusting About 10 Granny Smith apples 6 tablespoons butter 1/4 cup sugar, plus 1 tablespoon for sprinkling 1 teaspoon vanilla extract 1/2 teaspoon salt 1 lemon 1 teaspoon salt 1/4 cup sugar Scant 1/4 cup ice water 1 egg yolk 1 3/4 cups all-purpose flour 1 cup plus 2 tablespoons butter, cut in 1/2-inch chunks, chilled Instructions: Preheat the oven to 375 degrees F.
Dust a clean surface lightly with flour and roll out the round of chilled dough -- giving the dough a quarter turn every few strokes and occasionally lifting it to dust underneath with additional flour -- to a roughly 11-inch circle. Roll the dough over the pin and transfer to the tart pan, pressing the dough into the bottom and up the sides. With your fingers, pinch away the excess dough at the top of the tart pan. Transfer to the refrigerator to chill at least 30 minutes and up to overnight. If you are using a frozen pie shell, skip this step and prepare apples.
While the dough chills, make the filling. Peel, halve, and core 6 of the apples. With a mandoline, vegetable slicer, or sharp knife, cut the apples into thin 1/4-inch thick slices lengthwise. Melt 4 tablespoons of the butter in a large skillet over medium-high heat and add the apple slices. Toss to coat in butter, then add the sugar, vanilla, and salt, and continue to cook until the apples are soft and almost falling apart and most of the liquid has evaporated, about 15 to 25 minutes. Allow to cool while the dough finishes chilling. Meanwhile, peel, halve, and core the remaining 4 apples and, with a mandoline, vegetable slicer, or sharp knife, cut into very thin 1/8-inch thick slices lengthwise. Squeeze the lemon juice over the slices to prevent browning.
When the dough has finished chilling, remove the pan from the refrigerator and spread the cooled filling over the bottom of the tart. Starting at the outside edge of the tart, make a ring of tightly overlapping 1/8-inch thick apple slices on top of the filling, tucking the last slice under the first when finished to make an unbroken circle. Make a second ring in the same manner, inside and slightly overlapping the first ring. There will be a tiny opening left in the middle: Arrange some apple slices to cover. Melt the remaining 2 tablespoons of butter and brush all over the top of the apples, being careful not to disturb the rings. Sprinkle with the remaining sugar and place on the bottom rack of the oven. Cook until the crust and the tops of the apples are golden, about 50 minutes to 1 hour and 10 minutes. Remove from the oven and cool on a baking rack. Serve warm or at room temperature. Dissolve the salt and sugar in the ice water, then mix in the egg yolk with a fork until well combined. Place the flour in the bowl of a food processor. Sprinkle over the chilled butter cubes and then pulse on and off, until the mixture is coarse with some pea-sized lumps of butter remaining. With the processor running, add the ice water mixture in a slow stream, then pulse on and off until the dough starts to come together.
Empty the dough onto a lightly floured board and gather into a ball. Break off a small chunk at a time and smear across the board with the heel of your hand, then scrape it up with the dough scraper and set aside. Regather together all the smeared bits and form into a ball. Flatten into a 1/2-inch thick disk and wrap in plastic wrap. Place in the refrigerator to chill at least 1 hour and up to overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63014,"Kombucha-cha-cha 3 ounces passion fruit-flavored kombucha 2 ounces coconut rum Lime wedge, for garnish Instructions: Pour the kombucha and rum into a rocks glass filled with ice. Stir gently to combine. Serve garnished with a lime wedge. ","[Grenache, Moscato, Sauvignon Blanc]" 63015,"Serrano Ham-Wrapped Figs 1 cup dry red wine 1/4 teaspoon whole cloves 1/2 teaspoon allspice berries 1/2 teaspoon black peppercorns 16 dried Mission figs 2 ounces Serrano ham or prosciutto, sliced paper-thin 1 tablespoon sherry vinegar For the crema: 1/2 cup crumbled blue cheese (preferably La Peral; about 2 ounces) 4 ounces cream cheese 1/4 cup mayonnaise 2 tablespoons buttermilk 1 tablespoon roasted garlic Kosher salt and freshly ground pepper Instructions: Prepare the figs: Combine the wine, 1 cup water, the cloves, allspice and peppercorns in a medium saucepan and bring to a boil. Pour over the figs in a large bowl and let soak at room temperature, 1 hour. (The figs can be prepared up to 1 week ahead; refrigerate in an airtight container.) Meanwhile, make the crema: Combine the blue cheese, cream cheese, mayonnaise, buttermilk and roasted garlic in a blender; puree until smooth. Season with salt and pepper. (The crema can be made up to 1 day ahead; refrigerate in an airtight container.) Drain the figs and remove the stems. Carefully wrap each fig with a piece of ham, trimming as necessary. Place small dollops of the crema on a serving platter. Arrange the wrapped figs on the crema and drizzle with the vinegar. ","[Rioja, Barolo, Pinot Noir, Chardonnay]" 63016,"Queso con Tequila 1 cup chunky salsa 1/2 cup tequila 2 cups shredded Mexican cheese 2 cups Monterey jack cheese 4 ounces cream cheese 1/2 cup sour cream 1/4 cup freshly chopped cilantro leaves Instructions: Slow Cooker Method: Combine all ingredients, except cilantro, in a 4-quart slow cooker and stir well. Cover and cook on LOW setting for 3 to 4 hours, stirring occasionally. Serve hot garnished with cilantro and tortilla chips alongside. Also tastes great over baked potatoes. Stove Top Method: In a medium skillet over medium heat, add salsa and tequila. Let simmer for 5 minutes. Add cheese and stir until melted. Pour mixture into serving bowl and garnish with chopped cilantro. Serve with tortilla chips. ","[Tequila Sunrise, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63017,"Marc Silverstein Latkes 2 pounds russet potatoes, grated fine 1 medium to large onion, grated fine 2 large eggs, beaten 1/4 cup matzo meal Salt and pepper, to taste Vegetable oil, for frying Sour cream and apple sauce, as accompaniments Instructions: In a kitchen towel over a medium bowl squeeze excess water out of grated potatoes and onion. Pour off water, reserving potato starch which has collected at the bottom of the bowl. To potato starch, add potato, onion, eggs, matzo meal and salt and pepper. Mix until incorporated. Heat an iron skillet until very hot and coat with a few teaspoons of vegetable oil. With a 1/4 measure, spoon potato mixture onto the skillet and fry them in batches of 2 or 3 until golden brown on both sides, turning once. Serve hot with sour cream or apple sauce.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 63018,"Leftover Meatloaf Soup 6 cups chicken broth or stock 6 ounces leftover cooked meatloaf, cut into bite-size pieces (about 2 cups) 2 cups leftover mashed potatoes, warmed 1 1/2 cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans 1 1/2 cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots 1/2 cup frozen cipollini or pearl onions, thawed
1/4 head escarole, chopped
2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish
Instructions: In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes. Top with the chopped fresh herbs and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 63019,"Aida's Corn, Tomato and Avocado Salad 1 1/2 cups packed fresh cilantro 1/2 cup good-quality extra-virgin olive oil 2 tablespoons fresh lime juice 1 teaspoon finely grated lime zest Kosher salt and freshly ground pepper 4 ears corn, kernels removed (about 3 cups) 1 1/2 pounds grape tomatoes, halved (about 3 cups) 1 pound fresh mozzarella, diced 2 medium avocados, diced Instructions: Combine the dressing ingredients in a blender, using 2 teaspoons salt, and pepper to taste; process until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit at least 15 minutes before serving, or cover and refrigerate for up to 4 hours. Photography by Kate Sears ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63020,"Graham Crackers 8 3/8 ounces graham flour 1 7/8 ounces all-purpose flour 3 ounces dark brown sugar 3/4 teaspoon aluminum-free baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/8 teaspoon ground cinnamon 3 ounces unsalted butter, cut into 1/4-inch cubes and chilled 2 1/4 ounces molasses 1 1/2 ounces whole milk 1/2 teaspoon vanilla extract Instructions: Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 63021,"Creamy Pork Chop Pasta with Easy Caesar Salad Kosher salt 12 ounces pasta, such as fettuccine 6 breakfast pork chops (very thin, bone-in pork chops) 1 1/2 teaspoons seasoning salt 1 teaspoon freshly ground black pepper 1/3 cup all-purpose flour 2 tablespoons olive oil 3 tablespoons salted butter 1/3 cup grated Parmesan, plus more for garnish 1/4 cup heavy cream 1 teaspoon dried parsley, plus more for garnish, optional 1 head romaine lettuce, sliced into thin strips 1 cup bottled or homemade caesar dressing Instructions: For the chops: Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package directions (reserve some pasta water). Meanwhile, sprinkle the pork with 1 teaspoon seasoning salt and 1/2 teaspoon pepper. Season the flour in a wide bowl with 1/2 teaspoon seasoning salt and the remaining 1/2 teaspoon pepper. Lightly dredge the pork chops in the flour. Heat the oil and 1 tablespoon butter in a cast-iron skillet over medium heat until bubbly. Add the pork chops and cook until browned and cooked through, 3 to 4 minutes per side. Remove the chops. Add the remaining 2 tablespoons butter and a splash of pasta water to deglaze. Add the cooked pasta and toss to coat. Add the Parmesan, cream and dried parsley and toss to combine and coat the pasta. For the easy caesar salad: Toss the romaine lettuce in a bowl with the caesar dressing. Serve up the pasta, topped with a pork chop or two, with the salad on the side. Garnish with Parmesan and a little more dried parsley if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 63022,"Mushrooms in a Scallion Dressing (Kinoko No Aemono-Japan) 14 oz large fresh mushrooms, preferably with 2-inch caps 5 scallions 3 tablespoons sake 2 tablespoons Japanese soy sauce (shoyu) 4 tablespoons Japanese rice vinegar 1/2 teaspoon salt Finely shredded scallion Instructions: Wipe the mushrooms with a damp cloth. If they are large, quarter them; otherwise, halve them. Finely chop the scallions. Put the mushrooms and scallions in a bowl. Add all the remaining ingredients and toss to mix. Leave the mushrooms to marinate in their dressing for 5 minutes, then toss again and set aside another 5 minutes. Toss the mushrooms once more before serving, garnished with scallion shreds if you like. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63023,"Apple Cupcakes 1 cup (2 sticks) unsalted butter, at room temperature 1 cup vanilla granulated sugar* (See Cook's Note) 3 large eggs 1 1/2 teaspoons pure vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon nutmeg 1/2 teaspoon fine salt 1/2 cup sour cream 1 large Gala or other baking apple, peeled, cored, and finely chopped (about 1 cup) 1/2 cup apple butter 8 ounces cream cheese, at room temperature 1/2 cup (1 stick) unsalted butter, at room temperature 1 1/2 teaspoons pure vanilla extract 1 teaspoon fresh lemon juice 4 cups confectioners' sugar
Instructions:

1. Preheat the oven to 350 degrees F. Line 24 muffin tins with paper liners. Using an electric mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. Add the eggs, one at a time, and vanilla extract, beating until smooth.
2. Combine the flour, baking soda, nutmeg, and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until combined, taking care not to over mix. Gently fold in the chopped apples.
3. Divide batter between prepared muffin tins, filling each liner about half way with batter. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack, for 10 minutes then remove from the tin and cool completely.
4. Put apple butter into a small pastry bag with an open tip. Squeeze about a teaspoon into the center of each cupcake.
5. To make the frosting: Beat the cream cheese and butter together in a bowl with an electric mixer until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Top cupcakes with frosting. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63024,"Tuna Noodle Dump Dinner Nonstick cooking spray 2 1/2 cups low-sodium chicken broth
   3/4 cup heavy cream
   1/2 cup sour cream
   4 ounces cream cheese, at room temperature (about 1/2 cup)
   1 tablespoon Dijon mustard
   2 scallions, thinly sliced
   Kosher salt and freshly ground black pepper
   One 12-ounce bag wide egg noodles
   Two 5-ounce cans white albacore tuna, drained and flaked
   6 ounces cremini mushrooms, thinly sliced (about 2 cups)
   1 1/2 cups frozen peas, thawed
   8 ounces mild Cheddar, shredded (about 2 cups; preferably from a block and not pre-shredded)
   Instructions: Preheat the oven to 425 degrees F. Generously spray the bottom and sides of a 9-by-13-inch casserole dish with nonstick spray. Whisk the chicken broth, heavy cream, sour cream, cream cheese, mustard, scallions, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl until smooth and no lumps of cream cheese remain.
   Spread half the noodles in an even layer in the bottom of the prepared dish. Scatter half of the tuna, mushrooms and peas over the pasta. Pour half of the broth mixture over the top, then sprinkle with 1 cup of the Cheddar. Repeat to make a second layer with the remaining noodles, tuna, mushrooms and peas.
   Cover tightly with foil and bake until the noodles are al dente, about 40 minutes. Uncover and sprinkle the remaining 1 cup Cheddar evenly on top. Bake until the cheese has melted and the sauce has thickened slightly, 10 to 12 minutes. Let the casserole sit for about 10 minutes before serving.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63025,"Caramelized Onion, Roasted Pepper and Cinnamon Cheese Spread 1 large onion, thinly sliced 3 tablespoons olive oil 1/3 cup roasted red bell peppers, drained and coarsely chopped 2 tablespoons chopped fresh flat-leaf parsley 1/8 teaspoon kosher salt 1/8 teaspoon coarse ground black pepper 1 package (3 oz.) cream cheese, softened 1/2 teaspoon cinnamon 24 Keebler? Town House? Original crackers Instructions:

1. In large skillet cook onion in oil, uncovered, over medium-high heat for 15 to 20 minutes or until golden brown, stirring occasionally.
2. Stir in bell peppers, parsley, salt and black pepper. Cook over medium heat for 4 minutes more, stirring occasionally.
3. Meanwhile, in small bowl stir together cream cheese and cinnamon. Spread on KEEBLER TOWN HOUSE Original crackers. Top with onion mixture. Serve warm or at room temperature. Entwine Pairing: Chardonnay (sweet onions and tangy red peppers bring out the wine's apricot fruit) Nutrition Information: Serving Size: 2 crackers, 1.5 tsp cream cheese mixture plus 1 tbs onion mixture; Calories 90, Calories From Fat 70, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 10mg, Sodium 115mg, Total Carbohydrates 5g, Sugars 1g, Dietary Fiber 1g, Protein 1g, Vitamin A 4%, Vitamin C 4%, Calcium 2%, Iron 2% ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63026,"Seafood Cioppino 2 tablespoons unsalted butter 3 tablespoons diced red onion 2 cloves garlic, chopped 1 pound skinless, boneless firm-fleshed fish fillet (like farmed tilapia, mahi mahi, or black cod, cut into 4 pieces (the thicker the better) 1/2 pound large tail-on shrimp, peeled and deveined 1/2 pound large sea scallops 3 medium plum tomatoes (about 15 ounces), diced 1 pound mussels (about 20), scrubbed and de-bearded 1 dozen cherrystone clams 4 snow crab claws (or split legs cut into 3-inch pieces), optional 2 tablespoons white wine 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 tablespoons thinly sliced basil, plus 4 sprigs for garnish Instructions: In a large pan that's at least 2 inches deep, heat the butter over medium-high heat. Add the onion, garlic, and fish and cook for 1 minute. Add the shrimp and scallops and cook, stirring occasionally and flipping the fish once, about 2 minutes more. Add the tomato, mussels, clams, and crab and pour the white wine over everything. Add the salt and pepper and sprinkle with the basil. Cover and cook until the clams and mussels start to open, about 4 minutes. (Discard any that don't open.) Remove from heat and divide the seafood and broth among 4 large shallow soup or pasta bowls. Garnish with basil sprigs and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 63027,"Corn Salad Two 15.25-ounce cans corn 1/2 cup shredded Cheddar-Jack cheese
   1/2 cup mayonnaise
   1/2 cup chopped white onion
   1/3 cup chopped red bell pepper
   1 cup crushed chili cheese corn chips
   Instructions: Drain liquid from corn cans and pour corn into a bowl. Add cheese, mayonnaise, onions and bell pepper and mix together. Sprinkle corn chips over the top. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63028,"Carne Adovada 6 to 8 pounds pork loin, cut into 2 to 3-inch cubes 1/2 cup New Mexico powder cl 1/2 cup New Mexico cl flakes 2 tablespoons oregano 2 tablespoons garlic salt 2 tablespoons cumin 2 tablespoons fresh garlic, crushed 2 tablespoons black pepper 2 Spanish onions, chopped 2 cups broth Instructions: Put all ingredients in a Dutch oven. Cook uncovered for 4 hours. Turn off heat and check for tenderness, but do not stir. ","[Rioja, Tempranillo, Garnacha, Barbera]" 63029,"White Chocolate Turtles 3 cups sugar 1 cup light corn syrup 1 cup heavy cream 1 1/2 tablespoons butter 1 1/2 cups toasted pecans 3 ounces milk chocolate 1 teaspoon vanilla Tempered white chocolate Instructions: In a sauce pan, combine the sugar, corn syrup, cream, butter and pecans together. Stir over high heat until the sugar dissolves. Stir in the chocolate and boil the ingredients slowly to the firm ball stage, 248 degrees F. Stir in the vanilla. Using a wooden spoon, drop about a tablespoon for each candy onto a parchment-lined baking sheet. Let the caramels cool and set, about 5 minutes. Using a candy dipping fork, dip each caramel into the tempered chocolate. Place the chocolates back on the parchment on allow to set, about 5 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 63030,"Penuche Caramel Ice Cream Balls 1 pint dolce de leche ice cream, slightly softened 4 mini peanut butter cups 12 peanut butter cookies, such as nutter butters, coarsely ground in food processor or smashed to bits in a re-sealable plastic bag Chocolate sauce, store bought Caramel sauce, store bought Instructions: Using a large ice cream scoop, scoop a heaping ball of dolce de leche. Before releasing the ice cream from the ice cream scoop, shove 1 mini peanut butter cup into the center of the ice cream ball. With a spoon push the ice cream over to cover the peanut butter cup. Repeat 3 more times. Roll the stuffed ice cream balls in the crushed up cookie crumbs and then transfer to the freezer for 15 to 20 minutes to firm up a bit. To serve, place an ice cream ball in a dessert bowl and pour both chocolate and caramel sauce over the top. ","[Chardonnay, Riesling, Moscato, Port]" 63031,"Mustard Crusted Rack of Lamb 1 rack of lamb, trimmed (about 1 1/2 pounds) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoons vegetable oil 2 tablespoons Dijon mustard 2 teaspoons minced garlic 1/4 cup seasoned bread crumbs 1 tablespoon grated Parmesan Fig Chutney, recipe follows, optional 2 1/2 cups red wine vinegar 1/2 pound light brown sugar 1 onion, chopped 1/4 cup chopped fresh ginger 1 1/2 teaspoons yellow mustard seeds 1/4 lemon, zested 1/2 cinnamon stick 1 3/4 teaspoons salt 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved Instructions: Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding. Preheat the oven to 450 degrees F. Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner. In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat. Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve. Serve with some of the Fig Chutney, if desired. In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes. Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.) ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 63032,"Artichoke and Tuna Panini with Garbanzo Bean Spread 1 (15 1/2-ounce) can garbanzo beans, drained 2 cloves garlic 1/4 cup fresh mint 2 teaspoons lemon zest 3 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup pitted black olives, finely chopped 2/3 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot) 1 (13 3/4-ounce) can quartered artichoke hearts, drained 8 mini baguettes, sliced in 1/2 lengthwise 2 cups arugula Special equipment: Brown parchment paper for wrapping the sandwiches Instructions: To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside. To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl. Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63033,"Stone Crab and Whole Grain Mustard Remoulade 1 cup mayonnaise 1 tablespoon ancho powder 1 tablespoon stone ground mustard 1 tablespoon lemon juice 1 dozen Stone Crab claws, cooked Instructions: Combine mayonnaise, ancho powder, mustard, and lemon juice. Serve as a dip for crab claws. ","[Chardonnay, Sauvignon Blanc, Riesling]" 63034,"Easy Zucchini, Tomato, and Cheese Tart 1 sheet (half of a 17-ounce package) frozen puff pastry 2 tablespoons olive oil 1 onion, finely diced 2 garlic cloves, minced 2 medium zucchini, quartered lengthwise and thinly sliced 1 (14-ounce) can ready-cut diced tomatoes, well drained 3 large eggs 1 cup grated smoked Gouda 1/2 teaspoon salt Generous seasoning freshly ground black pepper Instructions: Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool. Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered. Preheat the oven to 425 degrees F. Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 63035,"Fresh Fruit Salad 1 cantaloupe, flesh removed with melon baller or cut into chunks 1 honeydew, flesh removed with melon baller or cut into chunks 1 pineapple, cut into chunks 1 quart strawberries, tops removed ? cup orange juice Instructions: Combine fruit in large bowl. Drizzle in orange juice. Serve ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 63036,"Venison Pastry 2 pounds venison, neck, breast, flank or shoulder 2 ounces seasoned flour 2 ounces port Juice of 1/2 lemon 1/2 pint (1 cup) venison stock Nutmeg Thyme Salt and freshly ground black pepper 6 ounces butter 1 1/4 pounds short crust or rough puff pastry 1 egg, beaten Instructions: Preheat the oven to 425 degrees F. Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and sear the steaks quickly. Put the meat into a 3 to 4-pint pie dish, add the port, lemon juice and stock. Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in the oven 15 minutes, Lower the oven temperature to 350 and roast for an additional 1 3/4 hours. ","[Bordeaux Blend, Cabernet Sauvignon, Malbec, Tempranillo]" 63037,"Whole Roasted Chicken with Homemade Tapenade 1 whole chicken, about 3 1/2 to 4 pounds, gutted Kosher salt 1 lemon 4 to 5 thyme sprigs, for stuffing chicken 6 ounces or 3/4 cup pitted, green olives, plus more for stuffing chicken 6 ounces or 3/4 cup pitted black olives, preferably oil-cured, plus more for stuffing chicken 2 tablespoons canola oil 1 shallot, peeled and roughly chopped 1 to 2 teaspoons whiskey (recommended: Jack Daniels)
1/4 cup extra-virgin olive oil, plus 2 tablespoons if needed 2 to 3 tablespoons unsalted butter, softened Sea salt Instructions: Preheat the oven to 375 degrees F.
Season the inside cavity with salt. Arrange the chicken, breast side up, in a roasting pan with a rack. Zest the lemon and set aside. Cut the zested lemon in half and put it inside the cavity of the bird along with the thyme, and extra olives. Truss the chicken by evenly looping your butcher's twine under the wing and come around the legs. Pull the ends and tie at the top pulling the legs together and tucking in the wings. Season with salt and rub the 2 tablespoons canola oil on the outside of the chicken. Roast in the oven for 55 to 65 minutes, depending on your oven. The juices from the thickest part of the thigh should run clear (meaning not pink from blood) and register between 155 and 160 degrees F when tested with an instant-read thermometer. Remove the chicken from the oven and allow it to rest.
Meanwhile, put the shallots and the green and black olives in the bowl of a food processor. Pulse until finely chopped, 30 to 45 seconds. Add the whiskey and with the machine running, pour in 1/4 cup of the olive oil in a slow stream. Note: add more oil, if needed, and pulse to blend. Taste for seasoning and set aside.
Put the chicken, breast side up, on a cutting board. Cut the butcher's twine then cut down the length of the breastbone, on either side, and detach the light meat. Cut around each thigh and detach them as well. Arrange on a platter. Drizzle any run off juices onto the chicken. In a small bowl, whisk together the butter, lemon zest and a sprinkle of sea salt. Spread some of the soft butter on the light and dark meat, keeping the chicken, skin side up, on the serving platter. Top with some of the tapanade and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 63038,"Cherry-Almond Granola with Yogurt 1/2 cup peanut oil 1/2 cup light brown sugar
1/2 cup light agave syrup
4 cups old-fashioned rolled oats
2 cups raw sliced almonds
1 teaspoon kosher salt
5 ounces dried sweet cherries
1 lime, zested
2 vanilla beans 1 quart whole-fat Greek yogurt
2 tablespoons confectioners' sugar
1/2 teaspoon kosher salt, optional
Instructions: For the granola: Preheat the oven to 350 degrees F. In a pot set over medium heat, combine the oil, brown sugar and agave and cook until bubbling, about 4 minutes. Add the agave mixture to the oats, almonds and salt in a heatproof bowl and stir to coat. Transfer this mixture to a parchment-lined baking sheet and spread into as thin of a layer as you can. Bake, stirring often to ensure even browning, until browned, about 20 minutes (see Cook's Note). Transfer to a mixing bowl and quickly mix in the cherries and lime zest. Allow to cool. For the yogurt: Split and scrape the vanilla beans into the Greek yogurt. Add the confectioners' sugar and salt, if using, and stir. Store the vanilla bean pods in the yogurt until you are ready to serve. Spoon the yogurt into serving dishes and top with the granola. Serve immediately. ","[Riesling, Gewrztraminer, Moscato, Cava]

" 63039,"Shortcut Shepherd's Pie 1 tablespoon vegetable oil, plus more if needed 1 1/2 pounds 85 percent lean ground beef 1 onion, diced small 2 cloves garlic, grated or minced 2 fresh thyme sprigs or pinch dried thyme 2 tablespoons all-purpose flour 2 tablespoons tomato paste 2 cups beef stock 1 tablespoon Worcestershire sauce 1 1/2 teaspoons soy sauce Kosher salt and freshly ground black pepper 10 ounces frozen mixed peas and carrots
10 ounces frozen mixed peas and carrots 1 pound frozen mini or regular potato tots (about 4 cups) 1/2 cup shredded sharp yellow Cheddar Instructions: Preheat the oven to 425 degrees F. Heat a large skillet over high heat for 2 minutes, then add the oil. (It will shimmer and lightly smoke; that's OK.) When you start to see wisps of smoke, crumble the ground beef evenly into the pan. Let the beef cook undisturbed until browned on one side, 3 minutes, then start breaking it up and turning it to brown any remaining pink spots, about 4 minutes more. Transfer the beef with a slotted spoon to a medium bowl; set aside. Turn the heat down to medium and discard all but 2 tablespoons of fat from the skillet. Add the onions, garlic and thyme, stir to combine and cook until the onions are soft and translucent, about 5 minutes. Add the flour and tomato paste and cook, stirring, for 2 minutes. Add the cooked beef, beef stock, Worcestershire sauce, soy sauce, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat and simmer until the sauce has thickened, about 4 minutes. Remove the thyme sprigs if using. Fold in the peas and carrots. Transfer the mixture to an 8-inch square casserole pan, and top with the potato tots and Cheddar. Bake until the potato tots are crisp and the meat layer is bubbling up the sides, 20 to 25 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 63040,"Limoncello and Lemon Cream Fruit Tart 1 store-bought sponge cake tart shell, 12-inch diameter, available in produce or bakery departments 2 ounces chilled limoncello liqueur 1 cup heavy cream 1 cup mascarpone cheese 1/3 cup lemon curd 1/2 pint raspberries 1/2 pint blackberries 2 teaspoons lemon zest 2 tablespoons very thinly sliced mint leaves Instructions: Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries, lemon zest and mint. ","[Prosecco, Sauvignon Blanc, Vermentino, Vinho Verde]" 63041,"Watermelon Plata Tequila Cocktail 6 cups seedless watermelon chunks 1/4 cup simple syrup, see Cook's Notes 2 limes, cut into chunks 1 1/2 cups fresh blueberries 1/2 cup lightly packed fresh mint leaves, plus sprigs for garnish 1 cup plata (silver) tequila Crushed ice Instructions: Puree the watermelon in a food processor until smooth. Strain the juice into a bowl pressing on the pulp, then discard the solids. Put the simple syrup, lime chunks, berries and mint in a pitcher and muddle until the berries are slightly crushed. Add the tequila and watermelon juice and stir to combine. Refrigerate until cold, at least 1 hour. Serve over crushed ice, garnished with mint sprigs.
","[Tequila, Sauvignon Blanc, Ros, Moscato]" 63042,"Bucatini al Limone Kosher salt and freshly ground black pepper 2 cups French green beans, thinly sliced lengthwise
12 ounces bucatini pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons unsalted butter
1/2 cup grated Pecorino-Romano, plus more for serving
1/2 cup chopped fresh parsley Instructions: Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water. Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper. Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 63043,"Corn and Watercress Salad 4 ears corn on the cob, left in their husks 4 cups summer watercress 1/4 cup torn fresh basil 1/4 cup chopped fresh chives 1/2 cup olive oil 1/4 cup lemon juice Kosher salt and freshly ground black pepper 1/2 Verde Capra cheese (or any other blue cheese) Instructions: Preheat a grill to medium-high heat. Add the corn, in the husks, to the grill and char on all sides, steaming the kernels, about 15 minutes. Allow to cool slightly, then husk. Cut the corn kernels off the cobs and add to a large bowl with the watercress, basil and chives. Add the olive oil and lemon juice and mix thoroughly. Season with salt and pepper. Toss in the blue cheese just before serving. Divide into four bowls, making sure there are equal amounts of corn and cheese in every bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 63044,"BBQ Smoked Meatloaf 2/3 cup ketchup 1/4 cup tomato paste 1 teaspoon apple cider vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon chipotle powder 6 ounces barbecue-flavored corn chips (about 3 cups) 3 large eggs, lightly beaten 2 garlic cloves, finely grated 1 small onion, grated on a box grater 1 pound ground beef 1 pound ground pork 1 pound ground turkey Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Soak the wood chips in water for at least an hour and then drain. Whisk together the ketchup, tomato paste, vinegar, Worcestershire and chipotle powder in a large bowl. Remove about a third of this mixture and set aside for the glaze. Pulse the corn chips in a food processor until finely ground, then transfer to a large bowl. Add the ketchup mixture along with the eggs. Stir to combine and let sit for long enough for the corn chips to soften, about 10 minutes. Add the garlic, onion, beef, pork, turkey, 1 tablespoon salt and a few grinds of pepper. Use your hands to mix together until nicely incorporated. Lay out a long piece of foil and shape the meat mixture into a loaf about 10-inches long and 2-inches thick. Top with another piece of foil and crimp and fold the edges shut. Poke several holes on both sides of the foil packet. Prepare your smoker with the drained wood chips for 275 degrees F according to the manufacturer's instructions. Set up a drip pan. Smoke until the meatloaf is about 130 degrees F, about 1 hour and 30 to 45 minutes. Cut open the foil and pull it back, then brush the reserved glaze all over the top. Continue to cook until it reaches an internal temperature of 165 degrees F, about 1 hour and 25 to 30 minutes more. Let the meatloaf rest for about 10 minutes, then slice and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 63045,"Loaded Baked Potato Casserole Nonstick cooking spray 6 slices bacon, cut 1/2-inch thick 2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks Kosher salt and freshly ground black pepper 6 ounces cream cheese, at room temperature 2 cups shredded Cheddar 2/3 cup sour cream 2 scallions, white and light green parts only, thinly sliced Instructions: Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside. Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63046,"Baba au Rhum Le Baba: 7 ounces/200 g all-purpose flour 2 1/2 ounces/70 g unsalted butter, plus more for greasing 1/3 ounce/8.5 g honey 1/3 ounce/8.5 g yeast 1/8 ounce/2 g salt 5 eggs Syrup: 8 3/4 ounces/250 g sugar 1 lemon zest 1 orange zest 1/2 scraped out vanilla pod and seeds Vanilla Cream: Seeds from 1/2 scraped vanilla pod 2 1/8 cups cream 3 1/2 ounces/100 g sugar Garnish: 1 ounce/25 g apricot topping Aged rum Special equipment: 2- by 2-inch baba au rhum molds Instructions: For the baba: Mix together the flour, butter, honey, yeast and salt in a large bowl. Knead the dough while adding the eggs one by one. The dough must not stick to the sides of the bowl; knead until the dough becomes elastic and smooth, about 45 minutes. Leave to rest for 30 minutes in the bowl. Preheat the oven to 350 degrees F/180 C. Grease 18 molds with butter. Distribute the dough evenly into the molds by hand or using a pastry pipe, filling halfway. Place into a deep baking tray, and fill with warm water (85 to 95 degrees F) up to the top of the molds. Let rest until the dough rises and overflows the molds slightly. Bake for about 25 minutes, turning the tray half way through. Cooking time varies according to size, color and dryness. Unmold the babas, and let dry for about 6 minutes in an open door oven, and then cool on a rack. For the syrup: Mix 2 1/8 cups water with the sugar, zests and vanilla in a saucepan and bring to a boil. Remove from the heat and let the flavors infuse. Dip the babas into the hot but not boiling syrup, turning with a slotted spoon. Check the dipping. The babas must be imbibed and properly drained. For the cream: Mix the vanilla seeds into the cream. Whisk in the sugar so to obtain a three-quarters whipped cream (must remain slightly \wet). Place the babas on a plate and coat with the apricot topping. In front of the guests, cut the babas in two and cover with the aged rum of their choice. Serve with the vanilla cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 63047,"Braised Chicken Thighs with Olives and Potatoes 8 6-ounce skin-on, bone-in chicken thighs Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 5 cloves garlic, sliced 1/2 large white onion, sliced 1 1/2 cups baby carrots 2 tablespoons tomato paste 1 tablespoon chopped fresh sage 2 teaspoons chopped fresh rosemary 1/2 cup dry white wine 1/2 cup pitted green olives, plus 1/4 cup brine from the jar 8 small red-skinned new potatoes, quartered Instructions: Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat a large Dutch oven or pot over high heat and add the olive oil. Add the chicken, skin-side down, and cook until golden, 3 to 4 minutes per side. Remove to a plate and set aside. Reduce the heat to medium high. Add the garlic and cook 1 minute. Stir in the onion, carrots, tomato paste, sage and rosemary. Cook, scraping up any browned bits from the bottom of the pot, until the vegetables are slightly softened, 3 to 4 minutes. Add the wine, olives and their brine, and the potatoes to the pot. Nestle the chicken in the mixture. Bring to a boil, then add 2 cups water and return to a boil. Reduce the heat to medium low, cover and simmer until the chicken is cooked through and the potatoes are tender, about 20 minutes. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 63048,"Filet of Beef with Mushrooms and Blue Cheese 2 1/2 pounds beef tenderloin, trimmed and tied 7 tablespoons unsalted butter, at room temperature, divided Kosher salt and freshly ground black pepper 3/4 cup chopped shallots (3 large) 14 ounces mushrooms, such as cremini and/or shiitakes, stems discarded and caps sliced 1/4 inch thick 1/2 cup ruby Port wine, such as Sandeman 3/4 cup crme fra?che 3 ounces Roquefort or other strong blue cheese, crumbled 1 tablespoon minced fresh parsley Instructions: Preheat the oven to 500?. Line a sheet pan with aluminum foil. Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120?) and 30 minutes for medium rare (125?). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes. Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) saut pan. Add the shallots and saut over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and saut, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crme fra?che and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.) Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot. ","[Chardonnay, Pinot Noir, Syrah, Barolo]

" 63049,"Kickoff Kebabs (Beef or Chicken) 5 pounds top or bottom round beef, cut into 1-inch cubes or 1 can (12 ounces) beer 1 cup red wine 3 large yellow bell peppers, seeded and cut into 1-inch cubes 3 large red bell peppers, seeded and cut into 12-inch squares 1 large onion, cut into 2-inch squares 24 large mushrooms, stems removed 12 metal or wood skewers Instructions: In large shallow container or large sealable plastic bag, combine meat, beer and wine. Refrigerate overnight. Prepare vegetables and place in plastic bags overnight. On each skewer, alternate meat with a piece of pepper, onion, and mushroom. Repeat until each skewer is full. Grill for 5 to 6 minutes on each side, for a total of 15 minutes. Brush with any remaining marinade, to prevent the skewers from sticking to the grill. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 63050,"Steamed Salmon Wrapped in Napa Cabbage, Pepper, Ginger and Scallion Sauce 4 (6-ounce) fillets of salmon, skin off 4 large napa cabbage leaves, blanched 8 large black mushrooms, de-stemmed and rehydrated 1/2 cup szechwan peppercorn salt (1 part szechwan pepper to 4 parts kosher salt) Canola oil 1/4 cup finely diced ginger 3/4 cup finely diced red bell peppers 3/4 cup chopped green scallions 2 cups chicken stock or fish stock if available Juice of 1/2 lemon Juice of 1 orange 2 tablespoons butter Salt and white pepper to taste Zest of 1 orange Instructions: Season both sides of the salmon. Lay out one leaf of napa on a flat surface. Place 2 mushrooms top side down and cover with salmon, also top side down. Wrap cabbage around salmon. Repeat. This can be done up to 2 hours before cooking. Place in steamer for 8 to 10 minutes. Salmon should be served medium rare. On a large plate, sauce completely and place salmon in the middle. Garnish with orange zest. In a saucepan coated with oil, saute ginger for 2 minutes then add peppers and scallions. Season then add stock and juices. Reduce by 20 percent. Whisk in butter and check for seasoning. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 63051,"Fresh Mozzarella with Red and Yellow Tomatoes and Basil Vinaigrette 1 pound fresh mozzarella, sliced into 1/4-inch thick slices 2 ripe red tomatoes, sliced into 1/4-inch thick slices 2 ripe yellow tomatoes, sliced into 1/4-inch thick slices Basil Vinaigrette, recipe follows Fresh basil leaves, torn Salt and freshly ground pepper 1/2 cup fresh basil leaves 1/4 cup white wine vinegar 1 tablespoon honey Salt and freshly ground pepper 1/2 cup olive oil Instructions: Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.; Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 63052,"Slow-Cooker Grits 2 cups stone-ground grits Kosher salt 1 cup milk 4 tablespoons (1/2 stick) unsalted butter, cut into pieces Assorted toppings, such as grated Cheddar and hot sauce or warmed maple syrup and heavy cream Instructions: Add the grits to a medium bowl and cover with water by 2 inches. Stir gently and allow the grits to settle for about 2 minutes. Skim off any bits of grits that have floated to the surface, then drain them in a fine-mesh sieve, discarding the liquid. Add the grits to a 6-quart slow-cooker insert with 7 cups of water and 1 tablespoon salt and stir to combine. Cover and cook until the grits are tender and have absorbed most of the liquid but are still loose enough to pour off a spoon, about 2 hours on high or 4 hours on low. Continue to cook, covered, up to 30 minutes more to achieve a thicker consistency. Add the milk and butter, stirring to fully combine. Serve immediately with desired toppings, or cover and keep warm for up to 2 hours. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 63053,"Gluten-Free Vanilla Cookies 1 cup almond flour 1 cup brown rice flour 1 cup tapioca flour 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1/2 teaspoon xanthan gum 1 stick (4 ounces) unsalted butter, melted 1 1/4 cups light brown sugar 2 tablespoons milk 2 teaspoons pure vanilla extract 2 large eggs, at room temperature 1/2 cup white chocolate chips Instructions: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside. Whisk the flours, baking powder, salt and xanthan gum together in a medium bowl and set aside. Put the butter and sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs, and beat until blended with the butter. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine. Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking. Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63054,"Grilled Lamb Chops With Mint 1/3 cup extra-virgin olive oil 1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling 1/4 teaspoon red pepper flakes Sea salt 12 small rib lamb chops (about 2 1/3 pounds) 2 cloves garlic, smashed Instructions: Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops. Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil. ","[Syrah, Malbec, Tempranillo, Garnacha]" 63055,"Emeril's ESSENCE Creole Seasoning 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: Combine all ingredients thoroughly. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 63056,"Adovado Carne (Marinated Strip Steak) 1 1/2 cups chili powder (Santa Cruz is prefered) 4 tablespoons crushed garlic 6 ounces fresh lime juice 4 tablespoons brown sugar 2 tablespoons balsamic vinegar Six 14-ounce well trimmed New York Strips cut to 2-inch thick Salt and freshly ground pepper Instructions: For the marinade: Combine all ingredients to form a paste. For the steak: Salt and pepper the meat. Rub liberally with adovado marinade. Grill to desired temperature. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 63057,"Easy Creamy Slaw 1/2 cup mayonnaise 1 tablespoon whole-grain mustard 1 tablespoon malt vinegar 1 teaspoon sugar Kosher salt and freshly ground black pepper One 14-ounce package coleslaw mix 1 tablespoon chopped fresh dill, plus more fronds, for serving Instructions: Whisk together the mayonnaise, mustard, vinegar, sugar, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the coleslaw mix and dill and toss. Let sit for 15 minutes. Toss again and serve sprinkled with fresh dill. ","[Chardonnay, Riesling, Gewrztraminer]" 63058,"Roasted Chilean Sea Bass with a Compote of Salsify, Zucchini and Breen Beans in a Port Wine-Black Truffle Vinaigrette 1 cup salsify, peeled and bias cut 1/4-inch thick 1/2 cup cream 2 teaspoons Parmesan, grated 2 teaspoons blue cheese 1 1/2 teaspoons chives, chopped 1 teaspoon thyme leaves 1 teaspoon parsley, chopped Salt and cracked black pepper 1/4 teaspoon truffle oil 1/2 cup zucchini slices, bias cut 1/2 cup carrot slices, bias cut 8 ounces port wine 4 ounces veal demi-glace 2 thyme sprigs 5 peppercorns 2 tablespoons shallots, chopped 4 ounces port wine sauce 1 teaspoon sherry vinegar 2 thyme sprigs 5 peppercorns Instructions: Stew the salsify in the cream until tender and the cream has reduced. Add the cheese, herbs and seasonings. Cook for 3 minutes, then remove from the heat and spread out on a pan to cool. Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute. Season lightly to taste. Remove from heat and spread out on a pan to cool. Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours. For the Port Wine Sauce: Combine all the ingredients and reduce to a light syrup consistency, then strain through a chino. For the Vinaigrette: Combine all ingredients and reduce to a light syrup consistency. Sea Bass: 4 pieces chilean sea bass Pancetta slices, for wrapping the bass 2 ounces olive oil 1 cup haricots verts, blanched 1/2 cup mushrooms, sliced 1 tablespoon shallots, diced 1/2 teaspoons fresh thyme leaves 1/2 teaspoon black truffles, diced 2 cups salsify-zucchini compote 2 tablespoons heavy cream 3 ounces port wine vinaigrette 1 teaspoon black truffle oil Chervil sprig for garnish Preheat oven to 400 degrees F. Reheat the port wine vinaigrette and set aside. Wrap the bass with pancetta. Heat a saute pan over medium high heat and saute the sea bass portions in about 2 ounces of olive oil until golden brown on both sides. Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes. Meanwhile, saute the green beans and mushrooms with the shallots, thyme and black truffles moistening the saute with a small amount of broth to finish. Reheat the Salsify-Zucchini Compote while doing the beans. Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote. Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate. Add droplets of black truffle oil to the sauce around the plate. Garnish with chervil sprig. Serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 63059,"Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans 3 1/2 cups water 2 cups long-grain rice Kosher salt 2 cups Chimichurri, recipe follows 3 tablespoons olive oil 1 teaspoon cumin seeds 2 red bell pepper, cored, seeded, and chopped 1 large Spanish onion, chopped Three (12-ounce) cans black beans, rinsed and drained 1/2 teaspoon sugar Sherry vinegar, to taste Kosher salt and freshly ground black pepper 1/2 pineapple, cored, peeled and sliced into 1/4-inch rings 1 mango, peeled, pitted, and chopped
1/2 red bell pepper, cored, seeded, and chopped 1/2 red onion, chopped 3 tablespoons chopped cilantro leaves 3 tablespoons olive oil 1 tablespoon peeled, minced fresh ginger 1 jalapeno, or to taste, chopped 1 to 2 limes, juiced Kosher salt and freshly ground black pepper Six 6-ounce mahi mahi fillets Kosher salt and freshly ground black pepper 3 limes, zested 2 tablespoons unsalted butter 1 tablespoon vegetable oil 1 Spanish onion 1/3 cup olive oil 1/3 cup freshly squeezed lime juice 1 bunch fresh flat-leaf parsley 1 bunch fresh cilantro leaves 3 sprigs fresh oregano, leaves picked 2 large cloves garlic 1 jalapeno, stemmed and chopped Kosher salt and freshly ground black pepper Instructions: Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.
Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)
Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each. In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63060,"Lemon Panna Cotta With Raspberry Coulis 4 cups heavy cream 1 cup sugar 1 tablespoon plus 1 teaspoon unflavored gelatin powder 2 tablespoons grated lemon zest 1/2 lemon, juiced 1 pint fresh raspberries, reserve 6 for garnish Instructions: In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry. For raspberry coulis In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 63061,"Grilled Rib-Eye Steak Sandwich 2 tablespoons smoked paprika 2 to 3 tablespoons olive oil, plus more for drizzling 6 (6-ounce) rib-eye steaks 2 tablespoons sea salt 2 tablespoons cracked black pepper 1/4 cup hot banana peppers 6 slices provolone cheese 6 steak rolls, split in 1/2 Herb Salad, recipe follows 1/4 cup roughly chopped parsley leaves 1/4 cup torn basil leaves 1/4 cup minced prosciutto 3 shallots, sliced into thin rings 1/2 cup sliced sun-dried tomatoes 1 lemon, juiced 1/4 cup olive oil 1 tablespoon salt, or to taste 1 tablespoon cracked black pepper, or to taste Instructions: Preheat the grill to 375 degrees F. In a small bowl, mix together the smoked paprika and 2 to 3 tablespoons olive oil. Set aside. Season the steaks with salt and pepper on both sides and drizzle with olive oil. Put the steaks on hot grill and sear on each side until desired doneness, about 4 minutes. Top with the peppers and provolone and cook until the cheese is melted. Brush the steak rolls with the smoked paprika oil and grill until slightly charred. Cut the steaks in half, lengthwise and put them on top of each other on the bottom half of the roll. Top with the herb salad and cover with the top half of the roll. Serve. Add all the ingredients to a small bowl and toss to combine. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 63062,"Seafood Tostada 1/2 pound octopus legs, cleaned 1 teaspoon kosher salt 3 1/4 cups extra-virgin olive oil 6 sprigs fresh thyme 2 garlic cloves 3 pieces lemon peel 1/2 pound 16/20 shrimp, cleaned and deveined 1/4 pound cleaned calamari tubes and tentacles, cut 1-inch-thick 1 cup distilled white vinegar 6 peppercorns 1 bay leaf 1 Fresno cl, sliced thinly 1 jalapeno cl, sliced thinly 1 serrano cl, sliced thinly 2 1/2 cups vegetable oil Eight 3-inch store-bought heirloom corn tostadas 1 Persian cucumber, sliced thinly 4 radishes, sliced thinly Juice of 2 limes 1 bunch fresh cilantro, chopped (reserve 6 leaves for garnish) 2 tablespoons extra-virgin olive oil Instructions: For the seafood: Place the octopus in a pressure cooker and cover with water by 4 inches. Add the salt, 1/4 cup olive oil, 3 sprigs thyme and 1 clove garlic. Lock the lid according to the manufacturer's instructions and pressure cook for 40 minutes. Follow the manufacturer's instructions for releasing the pressure. Drain, let cool and slice 1-inch thick. Meanwhile, place the remaining 3 cups extra-virgin olive oil in 8-quart saucepot with the lemon peels, remaining 3 sprigs thyme and 1 garlic clove. Heat to 190 degrees F. Poach the shrimp in the oil until cooked through, about 3 minutes, then remove with a slotted spoon to a bowl. Poach the calamari in the oil until cooked through, about 3 minutes. Remove with a slotted spoon to another bowl and allow the shrimp and calamari to cool in the fridge. For the pickled chiles: Bring the vinegar to a boil in a saucepot with the peppercorns and bay leaf. Turn off the heat and let cool. Pour over the chiles in a bowl and allow to pickle for 20 minutes. For the tostadas: Clip a deep-frying thermometer to a large, heavy-bottomed skillet. Heat the vegetable oil to 375 degrees F. Fry tostadas until golden, 1 to 2 minutes each. Remove with a slotted spoon and drain on paper towels to cool. For plating: Add all the chilled seafood, chiles, cucumber, radish, lime juice and chopped cilantro in a large bowl and mix together. Place a large scoop of seafood on a tostada, then garnish with cilantro leaves and drizzle with the oil. Repeat with remaining ingredients to make 7 more tostadas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63063,"Flank Steak and Pepper Pinwheels 1 flank steak, about 1 1/2 pounds 6 sweet pickled cherry peppers, stemmed and finely chopped, plus 1/2 cup liquid from the jar Kosher salt and freshly cracked black pepper 12 ounces farmer's cheese or drained ricotta 4 sheets, 9 by 12-inch, lavash bread (whole-grain if possible) 2 cups baby arugula leaves Instructions: Put the flank steak in a glass baking dish and pierce all over with a fork. Pour the pickling liquid over it; turn over several times to coat, and let stand, turning frequently, for 15 minutes. Preheat a stovetop grill pan over medium-high heat. Drain excess liquid from the steak, season well with salt and pepper, and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a cutting board and let stand at least 10 minutes before cutting against the grain into thin slices. In a medium bowl, mix together the farmers cheese and chopped cherry peppers. Season with salt and pepper; to taste and add a few drops of water to make the cheese moist and spreadable. Lay a lavash sheet lengthwise on a work surface and spread 1/4 of the cheese mixture over it, leaving a 1-inch border. Evenly scatter 1/2 cup arugula leaves, followed by 1/4 of the sliced steak over the cheese. Fold the ends in toward the center, then, roll the lavash tightly from the bottom into a roll. Repeat with remaining ingredients. Wrap the rolls tightly in a sheet of plastic wrap or parchment paper and refrigerate until ready to serve. To serve, slice the roll-ups into 1-inch segments and arrange them on a serving platter. Note: Regular burrito-sized tortillas or flavored wraps can be used in place of lavash. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 63064,"Roasted Suckling Pig with Mushroom Stew 2 tablespoons/30ml sea salt 1 tablespoon/15ml peppercorns 6 sprigs fresh rosemary, minced 4 cloves garlic, peeled 4 sprigs fresh thyme, leaves minced 1/4 cup/60ml olive oil One 8-pound/4.2 kg suckling pig, cut into pieces 4 shallots, halved 2 heads garlic, halved horizontally 1 pound/450g rapini, blanched 3 tablespoons/45ml butter
Salt and freshly ground black pepper Mushroom Stew, recipe follows, for serving 2 cups/500ml dried mushrooms Olive oil, for the pan 1 shallot, chopped 2 pounds/1kg button mushrooms, halved 2 cloves garlic, minced 2 tablespoons/30ml ketchup Salt and freshly ground black pepper 1 bunch fresh parsley, chopped Shaved Pecorino cheese, for garnish Instructions: Preheat the oven to 425 degrees F (220 degrees C). For the roasted pig: Mash together the salt, peppercorns, rosemary, garlic and thyme with a mortar and pestle or in a food processor. Slowly add the olive oil to make a paste.
Score the skin of the pig and rub with the herb mixture, making sure to get inside the skin. Place the pieces of meat in a large roasting pan. Add the shallots, garlic heads and 2 cups (500ml) water to the pan. Cover with foil. Roast for about 2 1/2 hours. Remove the foil during the last 30 minutes of cooking and baste often with the pan drippings until the skin is crispy and golden brown.
For the rapini: Saute the rapini in butter and season with salt and pepper. Keep warm.
Serve the roasted pig with a ladle of Mushroom Stew and the rapini. Place the dried mushrooms in a bowl and cover with water. Let soak for about 15 minutes. Heat some oil in a cast-iron casserole over medium heat. Add the shallots and saute until softened, about 5 minutes. Add the button mushrooms and cook until browned, about 5 minutes. Add the garlic, and then the ketchup, and continue cooking for a few minutes.
Strain the rehydrated mushrooms and reserve the soaking liquid. Give the mushrooms a quick chop and add to the pan. Cook for 5 minutes. Add the reserved soaking liquid and season with salt and pepper. Cook until the sauce has thickened, about 20 minutes.
To serve, sprinkle with parsley and garnish with pecorino. ","[Chardonnay, Pinot Noir, Syrah, Barolo]

" 63065,"Bread Pudding with Strawberry Sauce 3 large eggs 1 1/2 cups whole milk
1/4 cup orange blossom or clover honey
1 teaspoon orange zest plus 2 tablespoons orange juice 1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 loaf brioche bread, crusts removed, cut into cubes
1 tablespoon raw sugar
2 tablespoons butter 1 pound strawberries, rinsed and quartered
2 tablespoons granulated sugar
Instructions: Preheat the oven to 350 degrees F. Whisk the eggs in a large bowl, then add the milk, honey, orange zest, vanilla and cinnamon. Whisk until well combined. Put the bread cubes in the bowl and toss with the egg mixture until all the liquid is absorbed. Divide the bread mixture among four 8-ounce creme brulee ramekins and transfer to a baking sheet. Sprinkle the tops of the bread pudding with the raw sugar and bake until golden brown, about 25 minutes. In a large skillet over high heat, melt the butter until bubbling. Add the strawberries and sprinkle in the granulated sugar. Toss the strawberries over high heat and add the orange juice. Reduce the heat to medium and simmer for 3 to 5 minutes. Serve the sauce with the bread pudding. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 63066,"Salt Fish Fricassee 1/2 cup olive oil, plus 1/2 cup 2 large onions, sliced 2 cloves garlic, sliced 4 sprigs fresh thyme 1 pound salted cod fish, soaked in cold water overnight, changing water about 3 times 2 large tomatoes, chopped Kosher salt Freshly ground black pepper Sliced scallion, for garnish Instructions: In a large skillet over high heat put 1/2 cup olive oil, add the onions garlic, and thyme. Allow the onions to cook for 6 minutes.
Cut the salt fish into 1-inch pieces, and add them to the pot. Cook for 5 minutes, add the tomatoes, and the rest of the oil. Season with salt and pepper, to taste, and let simmer for 15 minutes more. Garnish with sliced scallions. ","[Rioja, Tempranillo, Barolo, Barbaresco]" 63067,"Roasted Poussin with Sixteen Spices with Caramelized Mango-Garlic Sauce with Fried Plantains 3 tablespoons cinnamon 3 tablespoons ancho cl powder 3 tablespoons pasilla cl powder 3 tablespoons ground cumin 3 tablespoons ground coriander 3 tablespoons ground ginger 1 tablespoon ground cloves 1 tablespoon ground fennel seed 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon all spice 1 teaspoon cl de arbol 3 tablespoon brown sugar 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper 1 teaspoon cayenne pepper Olive oil 4 poussin, 1 1/2 pounds each 8 cups chicken stock 2 tablespoons olive oil 1 Spanish onion, coarsely chopped 4 cloves garlic, coarsely chopped 1 large ripe mango, peeled, pitted and coarsely chopped 1/4 cup light brown sugar 6 cloves roasted garlic, smashed to a paste 2 tablespoons chopped cilantro Salt and freshly ground pepper Fried Plantains 4 green plantains, peeled and sliced on bias into 2-inch pieces 2 cups peanut oil Salt Instructions: For the Chicken: Preheat oven to 400 degrees F. Combine the spices in a medium bowl. Brush each poussin with oil and rub the spice mixture over the entire bird. In a hot large saute pan sear all sides of poussin, until golden. Place the birds on a rack over a baking sheet and roast the birds for 25 to 30 minutes, until just cooked through. Let rest 10 minutes before serving. For the Mango Sauce: Place stock in a medium saucepan over high heat and reduce to 4 cups. Heat oil in a medium saucepan over medium heat, add the onions and cook until soft. Add the roasted garlic and cook for 1 minute. Add the mango, and cook for 2 minutes. Add the reduced stock and brown sugar and cook slowly over medium heat until the mango is very soft, and falling apart, 30 to 40 minutes. Place the mixture, in batches, in a blender and blend until smooth. Strain the mixture into a clean saucepan, whisk in the roasted garlic and cook for 10 to15 minutes until reduced and slightly thickened. Stir in the cilantro and season with salt and pepper to taste. For the Plantains: Heat oil in a cast iron skillet to 365 degrees F. Fry the plantains in batches until golden brown. Remove them with a slotted spoon to a plate lined with paper towels and season with salt to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 63068,"Buttermilk Mashed Potatoes With Mixed Herbs and Cheddar 2 pounds whole russet or Yukon gold potatoes Kosher salt 1 stick softened butter or 1/2 cup extra-virgin olive oil 1 cup buttermilk Freshly ground pepper 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh chives 1 cup shredded cheddar cheese Instructions: Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl. Add the butter to the potatoes. Add the buttermilk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork. Stir the parsley, dill and chives into the potatoes. Fold in the cheddar. Spoon the mashed potatoes into a serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 63069,"Coconut Custard Pie 3/4 cup sugar 2 teaspoons self-rising flour 1/2 teaspoon nutmeg 1/4 stick butter or margarine, melted 3 eggs, beaten 1 teaspoon vanilla extract 1 cup milk 1 cup fresh or frozen grated coconut 1 unbaked 9-inch pie shell Instructions: Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 63070,"Brisket Supper with Mushroom-Sage Polenta 1 (5 to 5 1/2 pounds) lean beef brisket Sea or kosher salt and coarse black pepper 4 tablespoons olive oil 4 medium onions, halved and sliced 4 cloves garlic, sliced 4 fresh bay leaves A couple pinches ground cloves or allspice 2 tablespoons tomato paste 1 cup dry white wine 2 cup chicken or beef stock 1 (15-ounce) can diced tomatoes Polenta 3 tablespoons extra-virgin olive oil 1 large clove garlic, crushed 1 pound sliced mixed mushrooms 8 to 10 leaves fresh sage, very thinly sliced Salt and freshly ground black pepper 2 cups chicken stock plus 1 cup whole milk or 3 cups chicken stock 2 tablespoons butter, optional 1 cup watercress or upland cress, arugula or fresh flat-leaf parsley tops, for garnish, optional Instructions: Preheat the oven to 350 degrees F. Season the meat liberally with salt and pepper. Add a couple of tablespoons olive oil to a large Dutch oven, a couple of turns of the pan, and heat over medium-high heat. Add the meat and brown all over, 10 to 12 minutes. Remove the meat from the pan and drain off meat fat if any accumulates. Add another turn or 2 of the pan with extra-virgin olive oil. Add onions, garlic, bay and season with salt and pepper, cook to tender 8 to 10 minutes, add in a few pinches cloves and stir in the tomato paste 1 minute. Next stir in the wine and deglaze the pan, then add the stock and canned diced tomatoes and stir to combine. Settle the meat back into the pot and cover. Bake 1 1/2 hours, then uncover and bake 1 hour to reduce the liquids, then place the cover back on and cook until very tender, 1 1/2 hours more. Remove the brisket to the carving board and cover with foil to keep warm. Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit. Heat 3 tablespoons extra-virgin olive oil over medium-high heat and add garlic and mushrooms, cooking until very tender, season with salt and pepper and stir in sage. Bring the stock-milk mixture to a boil in a saucepot and add the polenta. Whisk the polenta 2 to 3 minutes until it pulls away from the side of the pot. Add the butter, if using and fold in mushrooms. Slice the brisket and serve with sauce over polenta with mushrooms. Cool half of the brisket and store for later in the week. Scatter a few bitter greens over the top for an optional garnish. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 63071,"Citrus Pound Cake 4 sticks (1 pound) unsalted butter, at room temperature, plus more for buttering the pan 3 1/2 cups all-purpose flour, plus more for dusting the pan 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 1/4 cup half-and-half, at room temperature 1 tablespoon pure vanilla extract 1/2 teaspoon pure almond extract 8 large eggs, at room temperature 2 3/4 cups granulated sugar 2 tablespoons finely grated orange zest 2 teaspoons finely grated lemon zest Confectioners' sugar, for dusting (optional)
Instructions: Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan. Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl. Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick). Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely. Dust the cake with confectioners? sugar if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63072,"Braised Lettuce 6 heads Boston lettuce,trimmed and rinsed Salt and pepper to taste 1/2 cup scallion, minced 1/2 cup carrots, minced 2 tablespoons butter 2 cups chicken stock 1/2 teaspoon thyme 1 bay leaf 3 tablespoons parsley, minced Round of buttered paper to cover casserole Instructions: In a large saucepan of boiling salted water, blanch lettuce for 3 minutes and refresh. Drain gently, squeeze dry. Slice each head in half lengthwise. Sprinkle with salt and pepper. Fold in half crosswise and shape with your hands to make fat triangles. Preheat oven to 350 degrees F and set rack in lower third of oven. In a casserole, cook the scallion and carrot in the butter until tender but not browned. Arrange the lettuce in the casserole, and spoon the vegetables over the lettuce. Pour in enough liquid barely to cover the lettuce. Add the thyme and bay leaf. Bring to a simmer on top of the stove. Place the buttered paper over the lettuce to cover the casserole. Place casserole in center of preheated oven. Regulate heat so lettuce simmers slowly for 1 hour. Remove the lettuce to a serving dish and keep it warm. Quickly boil down the braising liquid until it has reduced to a syrup (about 1/2 cup). Sprinkle with parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63073,"Indonesian Grilled Swordfish 1/3 cup soy sauce 1/4 cup canola or peanut oil, plus extra for brushing on the grill 2 teaspoons grated lemon zest (2 lemons) 1/4 cup freshly squeezed lemon juice 1/4 cup minced or finely chopped ginger root 2 tablespoons minced garlic (4 cloves) 2 tablespoons Dijon mustard Six 8-ounce, 1-inch thick swordfish steaks Kosher salt Instructions: Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63074,"Beer Mojito 2 teaspoons sugar 8 to 10 fresh mint leaves 1/2 lime, cut into wedges 3 ounces white rum One 12-ounce bottle of your favorite India Pale Ale Instructions: In a tall glass, muddle together the sugar, mint and lime. Pour in the rum and stir to combine. Strain into 2 glasses filled with ice. Top each with some beer and serve. ","[IPA, Pale Ale, Brown Ale]" 63075,"Pumpkin Pie Martini 1/2 ounce Stoli Vanilla (optional to give it kick) 1 ounce Pumpkin Spice liqueur (such as Hiram Walker) 1/2 ounce Kahlua 1/2 ounce Butterscotch Schnapps 1/2 ounce half-and-half Crushed graham crackers Cinnamon stick (garnish) Instructions: Add all liquids in a shaker filled with ice. Shake and strain into large martini glass rimmed with crushed graham crackers. Garnish with a cinnamon stick. ","[Bold Red Wines, Port, Sherry]" 63076,"Chocolate-Hazelnut Paninis 8 slices challah bread 1/3 cup chocolate-hazelnut spread 1/4 cup chopped hazelnuts 1 tablespoon unsalted butter, at room temperature Confectioners' sugar, for serving Instructions: Divide the chocolate-hazelnut spread evenly among 4 slices of the bread and spread to cover. Sprinkle with the chopped hazelnuts. Top with the remaining slices of bread to make 4 sandwiches. Heat a medium skillet over medium-low heat and melt about half the butter. Working in batches, cook the sandwiches, pressing down lightly as they cook until the bread toasts, about 3 minutes. Turn and toast the other side, adding butter as needed. Dust the sandwiches with confectioners' sugar and serve. ","[Merlot, Cabernet Sauvignon, Syrah, Tempranillo]" 63077,"Gemelli with Pesto, Potatoes and Green Beans Kosher salt 10 ounces gemelli pasta 8 ounces green beans, halved crosswise 4 small red-skinned potatoes (about 8 ounces) 1 tablespoon extra-virgin olive oil Freshly ground pepper 1 7-ounce container refrigerated pesto (about 3/4 cup) 1 teaspoon grated lemon zest Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the beans during the last 2 minutes of cooking. Reserve 3/4 cup cooking water, then drain. Set the pot aside. Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 5 minutes. Let cool slightly, then chop. Heat the olive oil in the reserved pot over medium-high heat. Add the potatoes, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the pasta and green beans and stir to coat. Remove from the heat and add the pesto, lemon zest and 1/4 cup reserved cooking water; toss to coat, adding more cooking water as needed to loosen. Season with salt and pepper.
","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 63078,"Yogurt-Topped Granola Pancakes 2 cups Fiber One Complete pancake mix (from 28.3-oz box) 1 1/3 cups cold water 2 cups granola cereal 2 containers (6 oz each) Yoplait Light Fat Free strawberry yogurt Additional granola cereal, if desired Instructions: Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening. In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Stir in 1/2 cup cereal. For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 63079,"Low-Fat Chocolate Pudding 1/3 cup agave nectar or packed light brown sugar 2 tablespoons cornstarch Pinch of salt 2 12-ounce cans fat-free evaporated milk 2 large egg whites, lightly beaten 1 tablespoon plus 1 teaspoon vanilla extract 2 tablespoons white chocolate chips 1/4 cup unsweetened cocoa powder 2 tablespoons semisweet chocolate chips, plus more for topping Instructions: Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla.
Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt.
Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.
Per serving: Calories 228; Fat 3 g (Saturated 2 g); Cholesterol 2 mg; Sodium 214 mg; Carbohydrate 38 g; Fiber 1 g; Protein 10 g Photograph by Kate Sears ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 63080,"Mango Salsa 1 cup mango, chopped 2 tablespoons fresh lime juice 1/4 teaspoon salt 1/4 cup plum tomatoes, chopped 1/4 cup red onion, chopped Instructions: Stir together all the ingredients in a medium size bowl. Cover and chill until needed.; ","[Viognier, Vermentino, Tempranillo, Garnacha]" 63081,"Smoked Salmon with Fresh Dill and Capers 1 yellow onion, diced 1 tablespoon pureed garlic 1 yellow peppers, diced 1/2 cup white wine 2 cups bechamel, recipe follows 1 cup cream 8 ounces brined smoked salmon 4 tablespoons capers, plus 2 tablespoons, fried for garnish Salt and pepper 1 1/2 limes, juiced 1 tablespoon fresh chopped dill Serving suggestions: over cooked pasta Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine, add the bechamel, cream, smoked salmon, and 4 tablespoons capers. Slowly bring to a boil. Season to taste. Add the lime juice and fresh dill just before serving over pasta. Garnish with deep fried capers. 3 tablespoons butter 3 tablespoons flour 1 quart half-and-half, at about 150 degrees F 1 onion whole, with a bay leaf attached with 2 cloves Instructions: Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes. Strain before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 63082,"Stuffed Chicken Breasts with Caribbean Root Medley Mash, Sofrito Rum Reduction and Creole Fruit Salsa 1/2 cup finely diced pineapple 1/2 cup finely diced mango 1/2 cup finely diced papaya 1/4 cup thinly sliced red onion 1/4 cup fresh lime juice or pineapple vinegar 1/4 teaspoon cayenne pepper or Tajn 2 teaspoons grated orange zest 1 1/2 tablespoons chopped fresh mint leaves Fine sea salt and ground black pepper 1 head garlic, cloves separated and unpeeled 2 tablespoons olive oil, plus more for drizzling 4 ounces pumpkin (auyama), peeled, seeded and medium diced 4 ounces taro (yautia) or yuca, peeled, rinsed and medium diced 4 ounces Cuban or tropical sweet potatoes (batata), peeled and medium diced 2 cups low-sodium organic vegetable broth Fine sea salt and ground black pepper 1/4 cup chopped red onion 2 tablespoons salted butter 1/4 cup heavy cream 2 tablespoons chopped fresh cilantro 2 teaspoons smoked sweet paprika 4 organic boneless, skinless chicken breasts, cleaned and trimmed 1 tablespoon sazn with culantro and achiote (see Cook's Note) 4 tablespoons dried oregano 4 tablespoons organic sofrito, such as Loisa Fine sea salt and ground black pepper 3 tablespoons avocado oil Instructions: For the creole fruit salsa: Combine the pineapple, mango, papaya, red onion, lime juice or pineapple vinegar, cayenne pepper or Tajn, orange zest, mint leaves and salt and pepper to taste in a medium bowl. Toss until well combined and set aside for serving. For the Caribbean root medley mash: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil. Place the garlic on the prepared baking sheet. Drizzle with olive oil and toss to combine. Roast until fork tender, 20 to 25 minutes. Pop the roasted garlic out of the peel and discard the peel. Leave the oven on for your chicken breasts! Meanwhile, combine the pumpkin, taro, sweet potatoes and vegetable broth in a stockpot. Season with salt, cover with a tight-fitting lid and bring to a boil. Cook over medium heat until all the vegetables are very tender, 20 to 25 minutes. Drain the vegetables. Meanwhile, heat a large skillet over medium heat. Once it's hot, heat the 2 tablespoons olive oil. Add the chopped red onions and cook, stirring, until softened and lightly browned, about 5 minutes. Transfer to a food processor or large bowl. Add the root vegetables, butter, cream, cilantro, paprika and roasted garlic to the onions. Process or mash with a potato masher to your desired consistency but still thick. Add salt and pepper to taste. Set the mash aside. For the chicken: Slice the chicken breasts horizontally and open each one like a book. Sprinkle each with 3/4 teaspoon of the sazn and 1 tablespoon of the dried oregano. Spread 1 tablespoon of the sofrito on each breast. Season the chicken with salt and pepper. Place 1/2 cup of the mash in the center of each butterflied breast and tie with kitchen twine to enclose the stuffing. Heat the avocado oil in a large cast-iron or other ovenproof skillet over medium-high heat. Once your skillet is very hot, add the stuffed chicken breasts and cook until seared, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the internal temperature of the chicken reaches 170 degrees F, about 20 minutes. (If you don't have an ovenproof skillet, bake the chicken on a rimmed baking sheet.) Remove the twine, slice each chicken breast into 3 rounds and set aside. For the sofrito rum reduction: While the chicken is in the oven, heat a medium skillet over medium-low heat. Add the olive oil and garlic paste and cook, stirring quickly, for 30 seconds, then add the sofrito. Stir to combine. Add the honey and oregano sprigs and cook over medium-high heat until reduced by one-fourth, 3 to 5 minutes. Add the rum and cook, scraping up any browned bits from the bottom of the skillet. Decrease the heat to low and simmer for 4 to 5 minutes or until reduced to your desired consistency. Remove and discard the oregano sprigs. For serving: Place the chicken on a plate and add some of the reduction and 1/2 cup of the salsa on the side. Garnish with lime zest and edible flowers, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 63083,"Bacon Waldorf Salad 1 tablespoon olive oil 1 pound applewood smoked bacon, chopped 3/4 cup pine nuts 8-ounces mascarpone cheese 8-ounces creme fraiche Zest and juice of 1 orange Zest and juice of 1 lemon Kosher salt and freshly ground black pepper 1 bulb fennel, stalk removed, bulb thinly sliced 2 green apples, cored and chopped 4 stalks celery, chopped 1 cup green grapes, halved Instructions: Preheat the oven to 350 degrees F.
In a large saute pan, heat the olive oil over medium-high heat and saute the chopped bacon until crispy. Drain the bacon pieces on a paper towel.
Place the pine nuts on a baking sheet and toast in the oven until lightly golden, about 6 minutes.
In a large bowl, lightly whisk together the mascarpone cheese, creme fraiche, orange zest and juice, and lemon zest and juice. Season the mixture with salt, and pepper, to taste.*
Add the fennel, green apple, celery, and green grapes to the dressing. Toss to evenly coat with the dressing. Season the fennel salad with salt, to taste.
Place the fennel salad in a serving bowl and top with the pine nuts and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 63084,"Ultimate Dude Cupcakes 1 1/2 cups all-purpose flour 1 1/2 cups sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 3/4 cup buttermilk 3/4 cup warm water 4 tablespoons applesauce 1 1/2 teaspoons vanilla extract 2 eggs Cookie Dough Filling, recipe follows Peanut Butter frosting, recipe follows Store-bought caramel sauce, for drizzling Kosher salt, for sprinkling Fondant Covered Chocolate Chip Cookie Tires, recipe follows 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 sticks (1 cup) butter, softened 3/4 cup light brown sugar, packed 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/4 cup milk 12 ounces semisweet chocolate chips 2 sticks (1 cup) unsalted butter 1 1/2 cups peanut butter 2 teaspoons vanilla extract 3 1/4 cups powdered sugar Reserved Cookie Dough Filling Black fondant 12 pieces white chocolate candy melts Instructions: Preheat the oven to 300 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners. Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the buttermilk, warm water, applesauce, vanilla extract and eggs, and mix until well combined. Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into the center comes out clean, 18 minutes. Cool the cupcakes completely. To assemble: Cut a hole in the center of the chocolate cupcakes with a paring knife. Scoop 1/2 tablespoon of Cookie Dough Filling into the center. Replace the piece of cake you cut out. Generously frost the top of the cupcake with the Peanut Butter Frosting. Drizzle with store-bought caramel sauce and sprinkle with kosher salt. Place the Fondant Covered Chocolate Chip Cookie Tire on top. Combine the flour, baking soda and salt in a small bowl and set aside. In the bowl of an electric stand mixer with the paddle attachment, beat the butter with the brown sugar, granulated sugar and vanilla extract until creamy. Add the milk and mix. Gradually beat in the flour mixture. Stir in the chocolate chips by hand. Divide in half and set one half in the cooler to chill. Reserve the other half for the Fondant Covered Chocolate Chip Cookie Tires.
Cream the butter and add the peanut butter and mix until blended. Add the vanilla and continue mixing. Sift in the powdered sugar and whip until soft and fluffy. Put the frosting in a pastry bag and cut 1/2-inch off the tip.
Preheat the oven to 375 degrees F. Bake the reserved Cookie Dough Filling in the oven until golden brown, 9 to 11 minutes. Remove from the oven and allow to cool. Cut out circles of cookies with a circular cookie cutter. Roll out the fondant and cut out circles of fondant with a circular cookie cutter slightly larger than the cutter you used for the cookies. Wrap the fondant circle around the cookie circle. Stick 1 white chocolate candy melt in the center of the fondant so that it sticks. Using the \v\ point of a star-shaped cookie cutter, press \tire treads\ all around the sides of the cookie. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 63085,"Baked Meyer Lemon Fries 6 Idaho potatoes 1/4 cup extra-virgin olive oil 1 tablespoon salt 1/2 teaspoon freshly ground black pepper 3 Meyer lemons, zested 2 tablespoons freshly chopped Italian parsley leaves 2 tablespoons minced garlic Instructions: Preheat the oven to 450 degrees F. Peel potatoes and cut into 3/8-inch thick slices (lengthwise) cut again into 3/8-inch thick fries. Place the potatoes into a bowl with cold water; this will help keep the fries crisp and white. Just before cooking, drain water and place on paper towel, pat dry completely. Put in a bowl; add olive oil, 1 tablespoon salt, 1/2 teaspoon black pepper. Toss well and lay out in 1 layer on nonstick baking sheets. Bake until light brown. Cook for approximately 30 to 40 minutes, turning frequently until golden brown. Remove from oven. Add lemon zest, parsley, garlic, salt and pepper. Toss well and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 63086,"Jerk Chicken Wings 3 pounds chicken wings (18 wings), disjointed 2 heaping tablespoons jerk seasoning, Walker's Wood or any other brand 1/3 cup dark rum Instructions: Place the chicken wings in a large bowl; discard the tips. Add the jerk seasoning and rum and work into the wings with your hands. Cover and let marinate overnight in the refrigerator. Preheat the broiler. Arrange the wings in a single layer on a pan, place 6 to 7 inches under the broiler, and cook about 7 minutes per side, or until the wings are done. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 63087,"Creamy Lemon Orzo 4 cups low-sodium chicken broth 3 bay leaves 4 tablespoons unsalted butter 2 leeks (white and light green parts), halved lengthwise and thinly sliced 2 cups orzo 1 teaspoon chopped fresh thyme Kosher salt and freshly ground pepper 1/2 cup heavy cream 1/4 cup chopped fresh parsley 2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice Instructions: Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat. Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes. Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63088,"Chicken Katsu with Spicy Apple Slaw 1/2 medium head green cabbage, cored, halved lengthwise and thinly sliced (about 6 cups) Kosher salt and freshly ground black pepper
3 tablespoons rice wine vinegar
1 teaspoon honey
1/2 teaspoon mustard
4 tablespoons canola oil
3 green onions, thinly sliced
1 green apple, cored, halved and thinly sliced
1 jalapeno, thinly sliced
Cooking spray Four 5- to 6-ounce boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 1 teaspoon garlic powder
1 egg
1 1/2 cups panko breadcrumbs, slightly crushed
Zest of 1 lemon
Instructions: For the slaw: Place the cabbage in a colander over a bowl. Sprinkle with 1 teaspoon salt and massage it into the cabbage; let wilt and drain for 20 minutes. Remove the cabbage from the colander and gently squeeze out the excess water. In a small bowl, whisk together the rice wine vinegar, honey, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. Slowly add the oil, whisking to emulsify. In a large bowl, combine the cabbage, green onions, apples and jalapenos. Toss with the dressing. Season with salt and pepper. For the chicken: Preheat the oven to 400 degrees F. Heavily spray a baking sheet with cooking spray. Place a chicken breast in a resealable bag. Using a rolling pin, gently pound to 1/4-inch thick. Repeat with the remaining breasts. Sprinkle the breasts with 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, whisk together the garlic powder, 1 tablespoon water, the egg, 1/2 teaspoon salt and 1/2 teaspoon pepper. In another shallow bowl, mix together the panko and lemon zest. One at a time, dip the chicken breasts into the egg mixture, allowing the excess to drip off. Then dredge the breasts in the panko, pressing the panko to adhere. Place the breaded breasts on the prepared baking sheet and bake until fully cooked and the edges are golden brown, 14 to 16 minutes. Remove from the oven and let rest for 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 63089,"Roasted Carrot Hummus 8 ounces carrots, peeled and cut into 1-inch pieces 3 cloves garlic, peeled and left whole
2 tablespoons plus 1/2 cup extra-virgin olive oil Kosher salt One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
Root vegetable chips, for dipping
Instructions: Preheat the oven to 425 degrees F. On a small rimmed baking sheet, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are both tender and soft, about 15 minutes. Remove from the oven and cool to room temperature. Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne and 1/4 teaspoon salt. Puree until smooth and an even pale orange. Serve with root vegetable chips for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 63090,"Berry Patch Pie 2 (9-inch) pie doughs, homemade or store-bought 1 1/4 cups sugar 1 orange, zested Pinch salt 1/2 teaspoon fresh lemon juice 2 tablespoons unsalted butter, cut into bits 1 1/2 cups fresh blueberries, rinsed and picked over 1 1/2 cups fresh blackberries, rinsed and picked over 1 cup fresh raspberries, rinsed and picked over 1 1/4 cups fresh strawberries, rinsed and sliced Instructions: Preheat oven to 400 degrees F. Line 1 pie pan with 1 of the pie doughs, and place in the refrigerator. In a large bowl, stir together the sugar, orange zest, salt, lemon juice, and butter until combined. Gently add the berries to the bowl, and toss a few times until most are coated with the sugar mixture. Pour the berry mixture into the unbaked pie shell. Top with the second pie dough, folding the edges under and crimping together by pinching with the thumb and forefinger of one hand. With a sharp knife, cut a few slits in the center of the top crust. Refrigerate for 20 minutes, or until the dough is firm. Place pie in the oven and bake for 15 to 20 minutes, or until crust is golden all over. Reduce the oven temperature to 350 degrees F, and bake for an additional 40 to 50 minutes, or until berry juices bubble at center slits. If crust darkens too quickly, cover it with foil. Let pie cool on a wire rack before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 63091,"Migas Taco 1 small handful tortilla chips, lightly crushed 1 tablespoon jalapenos, chopped 1/8 cup tomatoes, diced 1/8 cup onion, diced 1/2 cup Mexican-blend cheese, grated 1 egg 1 soft flour tortilla Salsa (optional) Instructions: Put the soft tortilla in a skillet over low to medium heat to warm throughout the process. Mix the chips, jalapenos, tomatoes, and onions and saute over medium heat until the onions are mostly translucent (don't let the chips burn). On the other side of the skillet, add the cheese and heat until melted, while cooking the rest of the dish. Add the egg to the vegetables, scramble together and heat until the egg is cooked. Scoop off the egg mixture and place on top of the cheese. Take off the cheese and egg and place on the warmed soft tortilla. Top with salsa, if desired. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 63092,"Toasted Ravioli 3/4 to 1 pound small fresh ravioli (meat and/or cheese) 3 large eggs, beaten 1 1/2 cups milk 2 cups breadcrumbs 3 tablespoons finely chopped fresh parsley 1 teaspoon finely chopped fresh rosemary Kosher salt and freshly ground pepper Vegetable oil, for frying 1/2 cup grated parmesan cheese Marinara sauce, for dipping Instructions: Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes. Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish. Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes. Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.