4 1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup (2 sticks) butter, room temperature 4 large eggs, room temperature 3/4 cup whole milk Divinity Icing, recipe follows 3 large egg whites, room temperature Pinch salt 3 cups sugar 3 tablespoons white corn syrup 3/4 teaspoon white vinegar 1/3 cup mini marshmallows (about 30) 1 1/2 teaspoons vanilla extract Instructions: In a small saucepan, combine 1 cup water, 1/2 cup of the sugar, the chocolate and the vanilla. Heat over medium heat, stirring constantly, until melted. Set aside to cool. Preheat the oven to 350 degrees F. Prepare three 9-inch round cake pans: spray the bottom and sides of each pan with cooking spray; line the pans with parchment paper; then spray again with cooking spray. Sift together the flour, baking powder and salt. In a stand mixer, cream the butter and the remaining 1 3/4 cups sugar until smooth. Add the eggs, one at a time, beating after each addition. Add the cooled chocolate mixture and beat until smooth. Add the sifted flour mixture alternately with the milk, starting with a third of the flour, then adding half the milk, and ending with the flour. Stir only enough after each addition to blend the ingredients. Pour the batter evenly into the cake pans and bake for 35 minutes, or until done. Judge doneness by appearancelayers will begin to pull away from the sidesor by inserting a toothpick into the center of a layer. The toothpick should come out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto racks. Remove the paper and allow to cool completely before frosting. Spread the Divinity Icing between the layers and all over the top and sides of the cake. Pour the egg whites and salt into a stand mixer fitted with a whip attachment. Beat the egg whites until smooth but not stiff; they should not form stiff peaks. In a large saucepan, mix the sugar, 3/4 cup water, corn syrup and vinegar. Stir until the sugar dissolves, then heat the mixture until it reaches the hard ball stage (265 degrees F on a candy thermometer), about 12 minutes. When done, the syrup will spin a long thread when poured off the edge of a spoon. Remove the syrup from the heat and stir in the mini marshmallows. The mixture will be foamy. With the mixer running at high speed, stream the syrup into the egg whites. Beat well, and then beat in the vanilla. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 73061,"Lemon and Garlic Roast Chicken 1 (5 to 6-pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme 4 lemons 3 heads garlic, cut in 1/2 crosswise 2 tablespoons butter, melted 1/2 pound sliced bacon 1 cup white wine 1/2 cup chicken stock Instructions: Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73062,"Pan Roasted Mediteranean Sea Bass 1 medium white onion 1 tablespoon Sicilian capers rinsed in water 4 tablespoons extra virgin olive oil Fresh thyme, to taste Salt and pepper, to taste 1 pint cherry tomatoes, quartered 1 small zucchini 4 (8-ounce) fillets sea bass Fresh chives, for garnish Instructions: In a medium hot pan saute the onions with the capers in 2 tablespoons of olive oil. Cover and turn heat down to medium heat and let simmer for about 20 minutes stirring occasionally with a wooden spoon. Add the thyme about 10 minutes into the cooking of the onions. Adjust the seasonings with salt and pepper. Stir in the quartered tomatoes and let simmer for 10 minutes more. Slice the zucchini into thin discs. In a hot saute pan heat 1 tablespoon of olive oil and saute the zucchini in the oil. Add salt and pepper as needed. In a medium hot saute pan heat 1 tablespoon olive oil and saute the fish gently, crisping the skin, Turn the fish over and let the temperature of the pan finish the cooking of the fish. To assemble the dish, lay the zucchini around in a small pile on the bottom of the plate, place the fish on top of that. On top of the fish place a small amount of the tomato and onion sauce. Garnish with olive oil and fresh chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 73063,"Honey Gingered Corn en Papillote 1/3 cup loose lapsang souchong tea 4 ears corn, kernels cut from the cobs and husks reserved (silk discarded)
1 shallot, minced
1 tablespoon minced garlic 1 tablespoon minced ginger 1 teaspoon neutral oil
1/2 cup creme fraiche
2 tablespoons honey
1 tablespoon sambal oelek Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
Instructions: Bring a medium pot of water to a simmer and add the loose tea. Allow to steep for a few minutes. Turn off the heat, then add the reserved corn husks. Allow the husks to soak in the heated water for 5 minutes. Remove to a sheet tray to cool slightly. In a medium saute pan over medium-high heat, saute the shallot, garlic and ginger with the oil and sweat down until the shallots are translucent, about 3 minutes. Transfer this mixture to a medium bowl and add the creme fraiche, honey, sambal, lemon zest and juice and season with salt and pepper. Add to the corn in the bowl and mix well. Preheat your desired cooking location to medium-high heat: clam bake, pizza oven or grill. Line a sheet tray with 1 sheet foil and top with the soaked corn husks. Top the husks with the corn mixture and top the corn with more corn husks. Wrap tightly en papillote with foil. Wrap the foil pouch with 2 more sheets foil to seal, then transfer to your desired cooking location: clam bake, pizza oven or grill. Cook for 20 minutes over medium-high heat, then let rest for 5 minutes. Transfer to a serving platter and carefully cut open with scissors. Garnish with the parsley and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73064,"Chicken Milk 3 cups whole milk 1 vanilla bean, split Pinch freshly grated nutmeg 4 egg yolks 4 to 6 tablespoons sugar Orange flower water or rum, to taste Instructions: Pour the milk into a saucepan and scrape in the seeds from the vanilla pod. Add the pod to the pot, too, and judiciously grate in some nutmeg. Heat the milk to the boiling point. Remove from the heat, cover, and let sit 10 minutes to infuse. Meanwhile, beat the egg yolks and sugar together in a bowl. When the milk has infused, whisk it into the eggs and return the whole thing to the saucepan. Place the pan back on the heat and whisk to thicken slightly, about 3 to 5 minutes. Do not allow the mixture to boil. Stir in the flower water, to taste. Strain the mixture into a jug, cool, and, chill. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 73065,"Tomato Confit 10 Roma tomatoes, cut in half lengthwise 1/4 cup extra-virgin olive oil
1 tablespoon fresh thyme
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper
Instructions: Preheat the oven to 300 degrees F. Toss the tomatoes with the olive oil, thyme, red pepper flakes and garlic in a bowl. Season with salt and pepper. Fit a baking sheet with a wire rack and arrange the tomato halves cut-side up on the rack. Cook the tomatoes until shriveled and tender, 1 1/2 to 2 hours. Serving suggestions: Roughly chop the tomatoes, transfer to a serving bowl, top with freshly grated Parmesan and serve with crostini. Use as a condiment for roasted fish or chicken or stir into store-bought tomato sauce to improve the flavor. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73066,"Charred Caprese Salad 1 tablespoon dried Italian seasoning 1/2 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
One 16-ounce log uncut fresh mozzarella
2 tablespoons store-bought balsamic glaze 1 tablespoon extra-virgin olive oil, plus more for oiling grill grates
2 heirloom tomatoes, sliced 1/2-inch-thick 12 fresh basil leaves
Sea salt, for sprinkling
Instructions: Preheat the grill to high. Combine the dried Italian seasoning, granulated garlic, salt and pepper on a plate. Brush the entire log of mozzarella with about a tablespoon of balsamic glaze, then roll in the dry spices. Place the cheese in the freezer to set up, 20 to 30 minutes. Oil the grill grates, then place the log of mozzarella on the grill to char quickly, about 2 minutes. Roll a quarter-turn and repeat until all sides are charred but not gooey, 2 minutes per side. Let it cool for a minute, then slice into 1/2-inch slices. Arrange the sliced tomatoes on a platter. Top the tomatoes with the sliced charred mozzarella, torn fresh basil, a drizzle of balsamic glaze, a sprinkle of sea salt and a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73067,"Brunswick Stew 1 tablespoon prepared mustard 32 ounces ketchup 10 ounces steak sauce 3 large lemons, juiced 1 dash extra hot pepper sauce One 4 pound Chicken 3 pounds pork loin 1 tablespoon salt 5 ounces Worcestershire sauce 4 ounces wine vinegar 4 ounces rice vinegar 2 large cans whole tomatos 1 small red pepper, seeded 4 large Vidalia onion 16 ears white corn, shucked, boiled, kernels removed 2 (10-ounce) packages frozen lima beans 2 (10-ounce) packages frozen okra 1 (10-ounce) package frozen black eyed peas 6 medium garlic cloves minced 8 chicken broth bouillon cubes 1 tablespoon hot pepper sauce Instructions: In a large pot or Dutch oven, over very low heat, cook chicken and pork over very low heat in seasoned water (salt, Worcestershire sauce, wine vinegar, rice vinegar and 1 quart water), covered, overnight. Next day pick meat from bone and pulse in food processor to small pieces. Then add back to the stock. To food processor pulse into small pieces tomatoes, red pepper, onions, corn, lima beans, okra and black eyed peas, and add them along with garlic cloves and bouillon cubes to stock. Then add hot pepper sauce, mustard, ketchup, steak sauce, lemon juice. Cook slowly on top of the stove, covered, stirring every 30 minutes or so for 8 hours. Stir in the extra hot pepper sauce. Then refrigerate for 24 hours and re-heat before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 73068,"Spaghetti alle Vongole 2 large cloves garlic, finely chopped 1 small dried red cl pepper, crushed, or a pinch of red pepper flakes 1/3 cup olive oil 3 pounds small hard shell clams 1 cup clam juice 1 cup dry white wine Salt 1 pound spaghetti or linguine 1 cup fresh Italian parsley leaves, finely chopped Instructions: In a large saucepan over medium heat, warm the garlic and cl pepper in the olive oil until the garlic is golden brown, about 1 minute.
Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73069,"Peach Power Up 1 (1-inch) piece fresh ginger, peeled and grated 2 cups plain yogurt 3/4 cup orange juice 2 cups sliced frozen peaches Instructions: In a blender combine ginger, yogurt, orange juice and the frozen peaches. Blend until smooth. ","[Chardonnay, Riesling, Moscato]" 73070,"Teriyaki Grilled Steak Skewers with cl-Herb Dipping Sauce 3/4 cup soy sauce 1/3 cup brown sugar
1 tablespoon minced fresh ginger
1 tablespoon lime juice
1 teaspoon cl-garlic sauce
1 1/2 pounds skirt steak, trimmed, sliced into 1 1/2-inch strips
2 cups roughly chopped fresh cilantro 2 cups roughly chopped fresh parsley 1/2 cup roughly chopped fresh mint 4 cloves garlic
4 green onions 2 Thai chiles 1 teaspoon fish sauce
1/2 teaspoon sugar
Juice of 1 lime
Kosher salt and black pepper 2 tablespoons extra-virgin olive oil
4 tablespoons mayonnaise
Instructions: For the marinade: Combine the soy sauce, brown sugar, ginger, lime juice and cl-garlic sauce in a saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Let cool. Loosely thread the skirt steak strips onto the soaked skewers and place them in a deep pan. Top with the marinade. Cover and refrigerate for at least 2 hours. For the cl-herb sauce: Combine the cilantro, parsley, mint, garlic, green onions and Thai chiles in a food processor and pulse until coarsely chopped, scraping down the bowl as needed. Add the fish sauce, sugar, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until combined. With the machine running, drizzle in oil; pulse for another 15 seconds. Add the mayonnaise and pulse to combine. Transfer to a bowl, cover and chill until ready to serve. For cooking the steak: Prepare a grill for medium-high heat. Grill the steak for 2 to 3 minutes per side. Transfer to a plate and let rest. Serve with the cl-herb sauce on the side. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 73071,"Lobster Roll 4 steamed lobsters, meat removed (leave the meat whole) 1/4 cup plus 2 tablespoons melted butter
2 teaspoons chopped shallots
2 teaspoons chopped fresh tarragon
4 split-top potato buns or brioche hot dog buns, edges squared off
8 Bibb lettuce leaves
2 tablespoons olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper 1/2 cup Spicy Mayonnaise, recipe follows 1 tablespoon finely minced chives
8 lemon wedges
2 cups mayonnaise, such as Hellmann's 1/4 cup Dijon mustard
2 teaspoons mustard powder, such as Colman's
1 teaspoon lemon juice
1/2 teaspoon seafood seasoning, such as Old Bay
Sriracha hot sauce, as needed
Kosher salt
Instructions: Toss the lobster meat with 2 tablespoons melted butter, the shallots and tarragon in a medium bowl. Brush the cut sides of the buns with the remaining 1/4 cup melted butter. Grill the buns, cut-side down, until golden brown, about 3 minutes. Dress the lettuce leaves with the olive oil, red wine vinegar, salt and pepper. Place the dressed lettuce leaves in the toasted buns and add the lobster meat. Drizzle with the Spicy Mayonnaise and garnish with the chives. Serve with lemon wedges. Combine the mayo, Dijon mustard, mustard powder, lemon juice, seafood seasoning and 1 teaspoon water in a bowl. Season with Sriracha and kosher salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73072,"Poke (Ahi Tuna) 1 (6-ounce) tuna fillet (sushi or sashimi quality) Alaea (Hawaiian red salt) 1/4 cup dried ogo (seaweed) 2 shallot cloves, chopped 2 or 3 scallions, white and tender green parts only, sliced thinly on the diagonal 1/2 teaspoon crushed red pepper flakes 1-ounce inamona (roasted crushed kukui nut seed of the candlenut tree) or 1 1/2 ounces crushed Cashews Instructions: Cut the raw tuna in tiny cubes. Season, to taste, with alaea. Chop the ogo and add to the tuna along with garlic, scallions, and crushed red pepper. Garnish with inamona or cashews. Toss and serve cold on demitasse spoons or on crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 73073,"Chocolate Peanut Butter Cookies 1 cup creamy peanut butter 2/3 cup granulated sugar, plus more for rolling 1/3 cup packed light brown sugar 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 large egg 2/3 cup semisweet chocolate chips Instructions: Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips. Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern. Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.
","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 73074,"Maple-Pecan Cookies 1 cup plus 2 tablespoons unsalted butter, softened 1/2 cup plus 1 tablespoon light brown sugar 1 teaspoon maple extract 2 1/4 cups self-rising cake flour 35 (approximately 1/2 cup) pecan halves 2 baking sheets, lined with parchment or wax paper or greased Instructions: Preheat the oven to 325 F. Cream the butter and sugar. When you've got a soft, supple mass, add the maple extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil) or brushed with melted butter. Press gently onto the lined baking sheets--leaving a 2-inch space round each as they'll spread--and stud each with a pecan half. Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool. Variation: You can always substitute walnut halves for the pecans, but if you leave them completely nut-free, these are wonderful as cheese biscuits. Yes, they're sweet, but in the same way as digestive biscuits are strangely good with both creamy and hard cheese, so these can pair with a pungent blue quite wonderfully. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 73075,"Cran-Rosemary Mocktail 1/4 cup whole cranberries, thawed if frozen, plus more for garnish 1 small sprig rosemary, broken in half, plus more for garnish 2 teaspoons superfine sugar 1 1/2 ounces distilled nonalcoholic spirits (such as Seedlip)
1/2 cup cold tonic water Instructions: Combine the cranberries, rosemary and sugar in a cocktail shaker. Muddle until the cranberries and rosemary are broken down and juicy. Add the nonalcoholic spirits to the shaker along with a handful of ice. Shake well until cold, then double-strain into a highball glass filled with ice. Top with the tonic. Garnish with cranberries and rosemary.
","[Prosecco, Sauvignon Blanc, Ros, Vinho Verde]" 73076,"French Cassoulet 4 duck or chicken legs, cut into two pieces 1/2 cup breadcrumbs 1 teaspoon olive oil 1/4 cup fresh thyme leaves, chopped, plus 1/8 teaspoon leaves 2 tablespoons clarified butter, plus more as needed 3 pounds boneless lamb leg or pork shoulder 1 pound Polish or bratwurst sausage 1 1/2 cups large dice Spanish onions 1 1/2 cups large dice carrots 1 1/2 cups large dice celery 4 fresh tomatoes, large dice 1 cup dry white wine 5 cups water or chicken bouillon 1 pound navy beans, soaked in water overnight 1/4 cup fresh marjoram leaves, chopped 1/4 cup fresh parsley, chopped 6 bay leaves Salt and ground black pepper Instructions: Preheat the oven to 375 degrees F. Trim the excess skin from the duck or chicken and place on a lined baking sheet. Dry the trimmed skin in the oven, checking often, until crispy, about 15 minutes. Add the skin to a food processor along with the breadcrumbs, oil and the 1/8 teaspoon thyme leaves and blend until uniform. Set aside. (This step can also be done while the cassoulet is stewing). Heat the clarified butter over high heat in a heavy-bottomed saute or frying pan and, working in batches, sear the poultry, pork or lamb and sausage until they are caramelized, adding more butter if the pan gets dry. Remove the meats to a large roasting pan or deep broiler-proof baking dish as they are completed. In the same pan you browned the meat in, saute the onions, carrots and celery until they are caramelized. Add the tomatoes, wine, and 5 cups water, deglazing the pan by scraping all the loose particles from the bottom of the pan. Drain the beans and add them to the pan, along with the marjoram, parsley, bay leaves and 1/4 cup thyme. Bring the liquid to a boil. Pour the beans and liquid over the meats in the roasting pan, cover the pan tightly with foil if no lid is available and bake until the meat is fork-tender and the beans have absorbed most of the liquid and are tender, about 3 hours. Remove the meat from the pan, drain the liquid from the beans and vegetables and put it into a saucepan. Add two cups of the cooked bean and vegetable mixture to the liquid and puree with an immersion blender or puree in a blender before adding to the liquid. This will thicken the liquid into a sauce. Taste and adjust the seasoning with salt and pepper. Pour the liquid back over the remaining beans and vegetables, stirring to combine. Preheat the broiler. Slice the lamb or pork and lay it on the beans with the sausages and poultry legs. Sprinkle the breadcrumb mixture on top of the cassoulet and broil until the top is lightly browned. ","[Chardonnay, Pinot Grigio, Garnacha, Barbera]" 73077,"Maple Roasted Pears 3 tablespoons unsalted butter, melted 1/4 cup maple syrup 2 tablespoons brown sugar 2 tablespoons brandy 8 ripe pears, either Anjou, Bartlett, or Comice 1/4 cup dried cranberries 2 cups fat-free vanilla frozen yogurt 1/4 cup granola Instructions: Preheat the oven to 375 degrees F. In a 13 by 9-inch baking dish, combine the butter, maple syrup, brown sugar, and brandy. Peel the pears, halve lengthwise, and remove the seeds with a melon baller or teaspoon. Add the pears to the baking dish and coat with the maple mixture. Arrange the pears cut-side down, and bake until tender, about 50 minutes, basting occasionally. Meanwhile, put the cranberries in a small bowl and cover with hot water; set aside until plump. Drain and coarsely chop the cranberries. Transfer the pears to plates. Pour the baking juices into a small bowl, and whisk in 1 or 2 teaspoons of water to blend into a sauce. Top each pear with a small scoop of frozen yogurt, and scatter granola and cranberries over the pears. Drizzle the syrup over the top. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 73078,"Coleslaw 4 cups cabbage, thinly sliced 1 cup grated carrots 1/2 cup mayonnaise 1/2 cup sour cream 2 tsp cider vinegar Sugar Salt Pepper 2 tsp celery seed Instructions: In large bowl combine cabbage and carrot. Set aside. In small bowl combine mayonnaise and sour cream. Mix well. Stir in vinegar, a dash of sugar, salt, and pepper and celery seed. Pour over cabbage and toss to coat. Chill and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 73079,"BBQ Brisket Shepherd's Pie 1 large onion, roughly chopped 1/2 cup Neelys' BBQ Sauce, recipe follows 4 cloves garlic, roughly chopped One 14-ounce can fire-roasted diced tomatoes 2 pounds trimmed flat, first-cut brisket Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 tablespoons olive oil 12 ounces dark beer 3/4 cup low-sodium chicken broth 2 cups frozen peas 2 1/2 pounds baking potatoes, peeled and cubed 1/2 cup whole milk 4 tablespoons butter 2 cups ketchup 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons granulated sugar 1/2 tablespoon ground mustard 1/2 tablespoon onion powder 1/2 tablespoon fresh ground black pepper 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Preheat the oven to 325 degrees F. Add the Neelys' BBQ Sauce, garlic, onions and diced tomatoes to a food processor and blend until smooth. Sprinkle the brisket on both sides with salt and pepper. Heat a large Dutch oven over medium-high heat. Add the oil and once hot, add the brisket and brown, 5 minutes per side. Transfer the brisket to a plate. Pour the beer into the Dutch oven, scraping up any browned bits on the bottom of the pan. Stir in the chicken broth and pureed tomato mixture. Add the brisket back into the pot and bring to a simmer. Cover with a lid and transfer to the oven until the brisket is incredibly tender and the meat is beginning to fall apart, about 3 hours. Shred the meat in the pot with tongs and place the mixture into a 2-quart casserole dish. Add the peas in a layer on top of the brisket. Meanwhile, add the potatoes to a large pot of cold salted water. Bring up to a boil, reduce to a simmer and cook until tender. Drain in a colander, then mash in a large bowl. Stir in milk and butter, and season with salt and pepper. Spread the potatoes evenly on top of the meat and pea layer. Use a spoon to create some texture on the layer of mashed potatoes. Bake until golden and brown, 30 to 35 minutes. In a medium saucepan, combine the ketchup, 1 cup water, vinegar, brown sugar, granulated sugar, mustard, onion powder, pepper, lemon juice and Worcestershire sauce. Bring the mixture to a boil, and then reduce the heat to a simmer. Cook uncovered, stirring frequently, 1 hour 15 minutes.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 73080,"Roasted Chestnut and Apple Dressing 1 large or 2 small focaccias (about 1 pound) 2 tablespoons butter
2 tablespoons olive oil
1 small yellow onion, chopped
4 stalks celery, chopped
3 sprigs thyme, leaves stripped
Kosher salt and freshly ground black pepper
2 large Granny Smith apples, chopped
1 cup shelled and roasted chestnuts, chopped 3 to 4 cups chicken stock
Instructions: Preheat the oven to 350 degrees F. Cut the focaccia into small cubes and spread them out on a cookie sheet. Bake until dry and crunchy, 20 to 30 minutes. In a thick-bottomed pot, heat the butter and oil over medium low. Add the onions, celery and thyme; sweat the vegetables for 10 to 12 minutes. Season with salt and pepper. Turn the heat up to medium high and add the apples. Cook until the apples start to brown, 8 minutes. Turn off the heat and add the chestnuts and bread; toss to mix. Pour in the chicken stock, 1 cup at a time, mixing well between additions -- you want the mixture moist, not soaking wet. Transfer the stuffing to a casserole dish, cover with foil and bake for 45 minutes. Uncover and bake for another 15 to 20 minutes, until golden. Serve warm. ","[Chardonnay, Riesling, Barbera, Garnacha]

" 73081,"Banana Pecan Buttermilk Pancakes 2 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoons baking soda 2 tablespoons sugar 1/2 teaspoon salt 1 1/2 cups buttermilk 2 large eggs 6 tablespoons butter, melted 1/2 teaspoon vanilla, or to taste 2 very ripe medium bananas (about 12 to 14 ounces) 2/3 cups pecans, toasted lightly and chopped Softened butter or vegetable oil, for cooking the pancakes Berry-Maple Syrup, recipe follows 1 1/2 cups pure maple syrup 1 cinnamon stick 1 cup picked over berries, such as blackberries or strawberries, stemmed and halved or raspberries or blueberries Instructions: In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.
Chop fine the banana and add it to the batter along with the pecans.
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
Serve with Berry-Maple Syrup. In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73082,"Blue Cheese and Dried Fruit Terrine 1 pound/450 g blue cheese, such as Roquefort or gorgonzola, at room temperature 8 ounces/225 g mascarpone cheese, at room temperature 1 tablespoon honey, optional Freshly ground pepper Handful chopped dried apricots Handful currants Handful chopped dried figs Handful chopped green pistachios Handful chopped toasted walnuts Rustic country breads or crackers, for serving Instructions: Mash the blue cheese and mascarpone together with the honey, if using, and pepper. (You can do this in the food processor, too, but it will cream the blue cheese so much that you get a greenish terrine. Not the end of the world, but just warning you.) Stir in the apricots, currants, figs, pistachios and walnuts. Season with pepper. Wrap in plastic and shape into a terrine. Refrigerate for several hours until firm. Serve with an assortment of rustic country breads or crackers and decorate with some whole dried fruits and nuts, if you like. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73083,"Bacon Wrapped Dates Stuffed with Manchego 15 Medjool pitted dates 1 pound aged Manchego, cut into 15 blocks 5 slices bacon, cut into thirds 1/2 cup maple syrup Instructions: Preheat the oven to 400 degrees F. Make an incision on one side of each date and insert a block of Manchego. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on a sheet tray lined with a silicone mat or parchment paper. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and cook the other side until the bacon crisps. Remove the dates from the oven and brush both sides with maple syrup. Return the dates to the oven until they are really crackly and sticky, 1 to 2 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73084,"Stewed Lentils with Bacon and Herbs 1 1/2 cups green or black lentils 1/2 fennel bulb, fronds reserved, for garnish 1/2 red onion, peeled, root end left on 1/2 carrot, peeled 1 stalk celery 2 bay leaves 1 small bundle thyme 2 cloves garlic, smashed Salt Extra-virgin olive oil 5 slices bacon, cut into lardons 1/2 cup red onion, finely diced 1/2 cup celery, finely diced 1/2 cup fennel, finely diced 1/2 cup carrot, finely diced 1 clove garlic, smashed and finely chopped 3 tablespoons whole-grain mustard 1/2 cup red wine vinegar Kosher salt Instructions: To cook the lentils: In a large saucepan combine all the ingredients. Add water to the pot until it covers the ingredients by about 2 inches. Bring the water to a boil over medium heat, then reduce heat to a simmer. Cook for about 20 to 30 minutes or until the lentils are soft. Remove the pot from the heat and season the water with salt. Taste the water to make sure it is seasoned. Let the lentils sit in the salty water for about 10 to 15 minutes. This will allow the lentils to absorb the seasoned water. Ladle off 1 cup of the lentil cooking water and reserve. Remove all the vegetables and aromatics from the lentils and discard. Strain the lentils from the water. To assemble the lentils: Place 2 tablespoons of olive oil in a large saute pan over medium heat. Add the bacon lardoons. When the bacon has rendered off a lot of fat and has become brown and crispy, add the onions. Season the onions with salt and sweat them until they become very soft and aromatic. Add the celery, fennel and carrot. Season with salt and saute over medium heat until the vegetables start to become soft and aromatic, about 2 to 3 minutes. Add the garlic and saute for 1 to 2 minutes more. Add the cooked lentils, 1/4 of the reserved lentil cooking water, the mustard and vinegar. Cook until most of the liquid has reduced. Taste for seasoning, add salt or more vinegar, if needed. Serve hot or at room temperature. MMMMM!!!! Lentils and bacon...OH MY!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 73085,"Asian Honey Sesame Chicken 2 1/2 lbs. meaty chicken pieces 1/2 cup soy sauce 1/4 cup water 2 tbsps. Crisco? Pure Vegetable Oil or 2 tbsps. Crisco? Puritan Canola Oil with Omega-3 DHA 2 tbsps. Asian sesame oil 2 tbsps. honey 2 tbsps. crushed sesame seeds 2 green onions, chopped 2 cloves garlic, finely chopped 1 tsp. chopped fresh ginger Instructions: RINSE chicken; pat dry. Combine all remaining ingredients in large resealable food storage bag; add chicken. Seal. Refrigerate 4 hours or overnight, turning once or twice. HEAT oven to 350 degrees F. Pour 1/2 cup marinade into 13 x 9 x 2-inch glass baking dish. Add chicken. Discard remaining marinade. BAKE 35 to 45 minutes or until chicken is no longer pink in center and reaches internal temperature of 165 degrees F. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73086,"Salmon and Veggie Linguini - \Sal Monguini
Nonstick cooking spray Two 4-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon ground coriander
2 tablespoons salted butter
2 lemon slices, halved, plus more for garnish
8 ounces fresh linguini
1/2 cup frozen peas
1 cup cherry tomatoes, quartered
2 tablespoons drained brined capers
Grated zest and juice of 1 whole lemon
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon minced fresh dill
Chopped fresh flat-leaf parsley, for garnish, optional
Instructions: Preheat a gas grill to medium-high heat or prepare a charcoal grill with a medium-hot fire. Spray a 12- by 12-inch square of heavy-duty aluminum foil with cooking spray. Place the salmon, skin-side down, on the center of the foil. Sprinkle the salmon with salt and pepper and sprinkle the Italian seasoning and coriander over the top. Put 1 tablespoon of butter on top of each fillet and place 2 half slices of lemon on each. Wrap the salmon tightly in the foil, place on the grill, and cook for 10 minutes. Remove the salmon from the grill and open the foil packet to allow the steam to escape. Let stand until cool enough to handle. Reserving any cooking liquid in the foil packet, transfer the salmon to a small bowl and using a fork, flake it into large pieces; discard the skin. Meanwhile, bring a large pot of salted water to a boil and cook the linguini until al dente, according to the package instructions. Put the peas in a large mixing bowl, drain the pasta and pour it over the peas in the bowl. (The heat from the pasta will cook the peas.) Add the reserved cooking liquid from the salmon to the bowl along with the tomatoes, capers and lemon zest. In a small bowl, whisk the lemon juice, olive oil and mustard together until thick and emulsified; pour the dressing over the pasta and toss well to coat. Add the flaked salmon and dill, and toss gently until combined. Taste and adjust the seasoning, if necessary. Transfer the pasta to a serving platter, garnish with chopped parsley and lemon slices, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73087,"Decadent Chocolate Poke Cake Nonstick cooking spray, for the baking pan One 16-ounce box chocolate cake mix
1 cup dark chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup milk
1 cup milk One 3.4-ounce packet instant chocolate pudding
1/3 cup unsweetened cocoa powder
One 8-ounce container frozen whipped topping, thawed
Maraschino cherries, drained, for decorating (optional) Instructions: For the cake: Spray a 9-by-13-inch cake pan with cooking spray. Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake. Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting. For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well. Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 73088,"Gingerbread Recipe 2 sticks (8-ounces) butter 3/4 cup brown sugar, firmly packed 2 teaspoons baking soda 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 teaspoon salt 3/4 cup molasses 5 3/4 cups all-purpose flour 3/4 cup cold water 2 cups 10x sugar 1 teaspoon cream of tartar 2 egg whites 10 rolls Necco Wafer, possibly more depending on number of houses 2 pounds chocolate covered raisins 1 pound hard candies, assorted colors 1 pound cinnamon red hots 2 bags mini-malted milkballs, coated in assorted colors Assorted Christmas candies, your choice Instructions: In a mixing bowl, on medium speed, cream together the butter, brown sugar, baking soda, cinnamon, ginger, cloves and salt. Add the molasses, mixing until incorporated. Add the flour, 1 cup at a time, and mix each cup until just combined. With the mixer running, slowly add the water. Spread the dough out on a sheet pan, cover it tightly with plastic wrap and refrigerate it until you're ready to roll it out (ideally overnight, three hours minimum). Keep gingerbread cool while working with it. Dust with flour to avoid sticking. Brush away excess flour after cutting. Roll out dough to 1/4-inch thickness. Apply even pressure on rolling pin to avoid variance in thickness. Cut out house pieces using your cardboard templates. A dough wheel works best. Use a paring knife for corners. Bake pieces in a preheated 350 degree oven for approximately 20 minutes or until dough is set well. Crisp gingerbread is a must for a lasting structure. Allow pieces to cool completely before assembly-overnight is ideal. If pans are not level transfer warm pieces carefully onto the counter surface so they set completely flat. In the bowl of a mixer, blend the above ingredients together and mix on medium-high speed for 3 minutes. Keep covered with a damp towel to prevent a crust from forming on the icing. ASSEMBLY FOR GINGERBREAD HOUSES: Windows should be decorated before assembly. Colored flow icing, crushed candies, melted leaf gelatin, marzipan, etc. Mix royal icing and keep covered with a damp towel. Assemble house on the a 12-inch round base of your choice. Start with a front piece and a side piece using royal icing liberally on the inside. The 2 pieces should stand without assistance. Assemble remaining pieces in the same fashion. Roof pieces may need support to counteract gravity, sugar boxes, soda cans work well. Time to decorate your house. Necco wafers make excellent roof shingles. Chocolate covered raisins will build a chimney. Red hots, jelly beans, chocolate chips, gummi bears -- use your imagination in the candy aisle. Finish with royal icing and dust with snow-donut sugar looks best. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 73089,"Grilled Pumpkin Pie One 15-ounce can pumpkin puree 1 1/4 cups heavy cream
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
3 large eggs
One 9-inch frozen pie shell in a metal pie pan, thawed
Instructions: Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results). Meanwhile, gently whisk the pumpkin, cream, granulated sugar, cinnamon, nutmeg, vanilla, salt and 2 eggs together in a large bowl. Beat the remaining egg in a small bowl and brush on the crust edge. Pour the filling into the crust. Place the pie on the indirect heat side of the grill. Cover and cook until it is starting to set around the edges, about 25 minutes, then rotate, cover and cook for another 25 minutes (the middle will still jiggle slightly). Move the pie to the direct heat side of the grill and cook for 3 more minutes to help crisp the bottom of the pie. Transfer to a rack; let cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 73090,"Chocolate Cookies with Dipping Bar 2 sticks salted butter, slightly softened 1 cup powdered sugar 1 whole egg 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon salt
4 ounces white almond bark (4 squares)
4 ounces chocolate almond bark (4 squares) Pistachios, finely chopped Chocolate covered candy, such as M and M's, chopped Chocolate covered toffee bars, such as Skor Toffee Bars, chopped Chocolate sprinkles Other variations: different candy bars, chopped; different varieties of sprinkles; different chopped nuts Instructions: For the cookies: Cream the butter with the powdered sugar. Add the egg and vanilla and mix to combine. Add the flour, cocoa powder and salt, and mix together until the dough comes together. Place plastic wrap on the surface of the dough and refrigerate for 2 hours.
Preheat the oven to 375 degrees F. Line baking sheets with baking mats or parchment.
Roll out the cookie dough and cut out the cookies using a rectangular cookie cutter, re-rolling the scraps in order to use as much of the dough as possible. Place the cookies onto the prepared baking sheets. Bake for 7 to 9 minutes, in batches if necessary, being careful not to burn. Cookies will remain the same general size and shape after they bake.
Remove from the oven and place the cookies on a cooling rack. Allow them to cool completely.
Melt the almond barks in separate bowls in the microwave. Dip half of each cookie into the white almond bark and half into the chocolate bark. Immediately sprinkle or press toppings from the Dipping Bar over both sides of the cookies. Gently set on parchment paper or another nonstick surface and allow to cool before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 73091,"Portuguese-Style Fish Stew 3 tablespoons extra-virgin olive oil 2 bay leaves 2 teaspoons paprika (smoked or sweet) 1 small onion, thinly sliced 1 small green bell pepper, thinly sliced 1 14.5-ounce can diced tomatoes 1 clove garlic, finely chopped 1/4 cup chopped fresh cilantro Kosher salt and freshly ground pepper 1 1/2 pounds skinless striped bass, cut into 2-inch chunks 4 slices crusty bread, toasted Instructions: Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes. Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes. Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread. ","[Vinho Verde, Rioja, Tempranillo, Garnacha]" 73092,"Crusty Skillet Corn Bread 2 cups yellow corn meal 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon baking soda 3 tablespoons sugar 2 teaspoons baking powder 4 eggs 1 1/4 cups buttermilk 1/2 stick butter Instructions: Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Melt butter inside heavy iron skillet. Coat skillet with butter on all sides. Pour remaining butter from skillet into cornbread batter and mix thoroughly. Pour the cornbread batter into hot skillet and bake in a 375 degree oven. Cook bread until it has a golden brown crust (approximately 25-30 minutes). ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 73093,"Hearts of Palm Salad 1 ear of corn, husked 4 medium tomatoes, cored, halved and thinly sliced 2 cups chopped flat leaf parsley leaves 1 14-ounce can hearts of palm, drained, rinsed, and sliced into 1/2-inch rounds Extra virgin olive oil to taste Salt and freshly ground pepper 6 leaves of radicchio, for serving Lime wedges for serving Instructions: Preheat your broiler to high. Place the corn on a baking sheet and roast under the broiler, turning every couple of minutes, until all sides are browned and even a little charred, about 6 to 8 minutes. Let the corn cool and then hold it by one end and slice down the cob with a knife to separate the kernels from the cob. Place the corn, tomatoes, parsley, and hearts of palm in a large bowl. Drizzle with some olive oil and season with salt and pepper and toss together. Scoop the salad into the radicchio cups and serve with lime wedges ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 73094,"Basic Sticky Rice 3 cups long-grain Thai sticky rice 3 cups long-grain Thai sticky rice Instructions: Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water. Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice. Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving. Soak the rice in a container that holds at least twice the volume of rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100 degree) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water. Drain the rice and place in a steamer basket. Set the steamer basket over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water. Cover and steam for 25 minutes, or until the rice is shiny and tender. Turn the rice over after about 20 minutes, so the top layer is on the bottom. Be careful that your pot doesn't run dry during steaming; add more water if necessary, making sure to keep it from touching the rice. Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump. Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid. Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73095,"Tuna Poki 1/2 cup cucumber, sliced 1 teaspoon Thai chili paste 1/2 cup soy sauce 1 tablespoon fresh minced ginger 1/2 teaspoon sesame oil 4 scallions 1/4 cup rice vinegar 1/4 bunch cilantro, shredded 1/4 cup water 1/4 cup pickled ginger, shredded 2 tablespoons toasted sesame seeds 1 pound yellowfin tuna, cut in julienne strips (best to use #1 sushi grade tuna) 1 cup warm sushi rice 2 tablespoon toasted sesame seeds 1/4 cup pickled ginger 1 tablespoon wasabi Instructions: Combine all the ingredients. Let set for one hour. Marinate tuna for 15 minutes. Slightly drain tuna and mold with sushi rice. Roll in sesame seeds to \crust\ the rice. Garnish with pickled ginger and wasabi. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73096,"Sunny's Eggs in Burgatory 1 pound ground chuck (80-percent meat, 20-percent fat) 1 tablespoon grated red onion pulp (use a box grater or rasp)
3 teaspoons mild yellow curry powder 1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
6 to 8 sprigs fresh thyme, leaves stripped and gently chopped
1 tablespoon olive oil
1 cup canned chopped tomatoes
1/2 cup ketchup
2 tablespoons honey
1 teaspoon hot sauce, such as Frank's RedHot 4 extra-large eggs
1/4 cup loosely packed, gently chopped fresh curly parsley Instructions: In a large bowl, add the beef and break it up a little. From high above the bowl for even coverage, sprinkle over the onion pulp, 1 teaspoon of the curry powder, the onion powder, 1 teaspoon salt, a few grinds of pepper and the thyme. Gently mix with your non-dominant hand until just combined. Form into 4 equal balls and let rest in the bowl. Drizzle with the olive oil, cover with plastic wrap and rest at room temperature 1 hour. In a liquid measuring cup, whisk the tomatoes, ketchup, honey, hot sauce and the remaining 2 teaspoons curry powder until combined. Preheat 4 personal-sized cast-iron pans over medium-high heat. Form each ball of beef into a patty and press each patty to fill the entire bottom of each pan; the patties will shrink as they cook. Cook until each patty easily lifts from the pan and a peek beneath reveals a golden-brown sear, about 5 minutes. Flip the patties, then immediately pour the tomato mixture evenly over each and jiggle the pans to settle the sauce. Using the back of a spoon, gently press a recess in the center top of each patty. Gently crack an egg into the center of each patty, resting the yolk in the recess you created. Cover all the pans with a large baking sheet. Reduce the heat to a low simmer and leave covered until a quick peek beneath reveals the whites are cooked and the yolks are still runny, about 3 minutes. Garnish each with a tiny sprinkle of salt over the yolks, a grind of pepper and a sprinkle of parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 73097,"Sauteed Bananas with Tangy Sweet Cream 2 tablespoons butter 4 bananas, peeled and sliced in 1/2 crosswise and then lengthwise 1 orange, juiced 2 tablespoons sugar Dash salt Tangy-Sweet Cream, recipe follows 4 tablespoons sour cream 2 tablespoons light brown sugar 1 teaspoon finely grated orange zest 1/4 teaspoon ground cinnamon Instructions: In a large saute pan, add the butter and melt it over medium-high heat. Add the bananas and saute until they begin to caramelize. Add the orange juice, sugar and salt and cook an additional 1 to 2 minutes. The bananas should be nicely browned, and the orange juice and sugar will have formed a glaze. (If needed, add a tablespoon of water.) Serve on a dessert plate with a tablespoon of Tangy-Sweet Cream.; In a medium bowl, mix all the ingredients until creamy and smooth. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 73098,"Wilted Escarole 2 tablespoons extra-virgin olive oil 2 heads escarole leaves, about 1 1/2 pounds, washed, trimmed, dried and broken into bite-size pieces Kosher salt 2 teaspoons chili flakes 1 garlic clove, peeled and lightly smashed and stuck onto the tines of a fork Instructions: Escarole is a winter green my father served to me raw in a salad. I always struggled with the underlying toughness of the leaves. I would smile and gulp down a lot of water while eating them! My favorite treatment for them now is to drop them in a hot pan with a splash of olive oil and a touch of chili flakes. The \fork-garlic clove\ trick adds a nice, light garlic flavor! They will lose a lot of volume so don't be afraid to overload the pan and watch it wilt. Cook for only a few minutes and serve immediately. Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a \hint\ of garlic to touch the greens without overwhelming them. Drain and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73099,"Hawaiian Garlic Butter Prawns with Grilled Pineapple and Pickled Serranos One 14-ounce can coconut milk 4 cups chicken stock
4 cups rice
Kosher salt and freshly ground black pepper
3 pineapples
16 ounces rice wine vinegar
1/4 cup sugar
6 serrano peppers 1 clove garlic, minced 2 cups (4 sticks) unsalted butter
5 or 6 lemons
1 cup chopped fresh cilantro
1 cup chopped fresh parsley 2 pounds prawns, peeled and deveined 2 bunches arugula
Instructions: Bring the chicken broth and coconut milk to a boil in a medium saucepan. Add the rice, then cover, reduce the heat and cook for 20 to 30 minutes. Add salt and pepper to taste. Set aside. Slice the pineapples 1/2- to 3/4-inch thick and grill for 5 to 7 minutes per side. Let cool, then cut away and discard the rind and core. Cut into large pieces and set aside. Combine the vinegar, sugar and 1/4 cup salt in a bowl. Thinly slice the serranos and add to the pickling liquid. Let sit at room temperature for 20 to 40 minutes. Drain. Add the garlic and butter to a large skillet over medium heat; cook until the butter is melted and the garlic has browned. Stir in the juice of 3 of the lemons and the cilantro and parsley. Add the prawns and cook just halfway through. Remove the prawns from the garlic butter, thread onto skewers and grill until fully cooked. Meanwhile, continue to cook the garlic butter sauce for another few minutes and then strain. Toss the arugula with the juice of the remaining 2 lemons and some salt. To serve: Plate a small portion of arugula, add 1/4 cup or less of coconut rice, and top with 3 prawns. Spoon over 2 tablespoons of the garlic butter sauce, then add a few pieces of grilled pineapple and pickled serrano.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73100,"Grilled Tuna Burger 12 ounces tuna, fresh (chilled) ground 4 to 6 scallions, chopped 1 1/2 tablespoons pickled ginger, chopped 2 1/2 tablespoons soy sauce Fresh ground black pepper to taste 4 brioche loaf slices, crust removed Instructions: Put tuna in a chilled bowl. Add chopped scallion, pickled ginger, soy sauce and pepper. Mix all of the ingredients lightly. Depending on the size burger, you want to divide the mixture into 2 or 4 patties and form your burgers. Heat your grill or skillet over medium flame. Place brioche slices on grill and toast. Remove slices and place patties on grillpan sear to your desired doneness. Rare to well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73101,"Stuffed Swordfish 2 tablespoons olive oil 1/2 teaspoon finely minced garlic 1/4 pound peeled and deveined finely chopped shrimp 1 to 2 tablespoons white wine 1/2 cup or so soft fresh bread crumbs 1/2 ounce grated or finely sliced mozzarella cheese 2 teaspoons rinsed capers, chopped 2 to 4 basil leaves, scissored into threads Salt and pepper 12 ounces swordfish cut into 6 thin slices Lemon wedges for garnish 4 pitted black olives, sliced Instructions: In a small skillet heat the olive oil. Add the garlic and shrimp and saute for a minute or just until the shrimp turns opaque. Add the white wine and boil down until evaporated. Sprinkle on fresh bread crumbs enough to hold the mixture together. Transfer to a bowl and stir in cheese, capers and basil; season with salt and pepper. Preheat a grill or the oven to 375 degrees. Place the swordfish slices down on a work surface and season with salt and pepper. Sprinkle the shrimp stuffing over the slices, to within 1/2 inch of edge and pat into the fish. Roll up and tie into rolls or secure with tooth picks. (If this is too hard to handle, then put stuffing over one slice, and top it with other half like a sandwich; secure with toothpicks.) Thread 3 rolls on a long bamboo skewer (or put \sandwiches\ on a baking sheet) bake (on a cookie sheet) or grill for 10 to 15 minutes or until flesh is firm to the touch. Serve immediately garnished with lemon and olives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73102,"Stuffed Pork Chops 1/4 cup chopped prunes 1/4 cup toasted slivered almonds, chopped, plus more for garnish 3 tablespoons lemon olive oil 4 pork loin rib chops, 1 1/2 inches thick Course salt and freshly ground black pepper 2 ounces goat cheese Instructions: In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil. Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks. Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 73103,"Ribs Package precooked ribs Instructions: Place in 400 degree oven on a cookie sheet. Follow package instructions for timing. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 73104,"Slow-Cooker Barbecue Pulled Turkey with Slaw 1 onion, sliced 4 cloves garlic, finely chopped 1 cup barbecue sauce 1 1 1/2- to 2-pound skinless, boneless turkey breast Kosher salt and freshly ground pepper 1 teaspoon paprika 1 teaspoon garlic powder 3 tablespoons mayonnaise 3 tablespoons apple cider vinegar, plus more if needed 1 1/2 teaspoons sugar, plus more if needed 12 ounces shredded coleslaw mix Cornbread and pickles, for serving Instructions: Combine the onion, garlic, barbecue sauce and 1/2 cup water in a 5- to 6-quart slow cooker; stir well. Season the turkey breast generously with salt and pepper. Combine the paprika and garlic powder in a small bowl; rub all over the turkey. Place the turkey on top of the onion mixture in the slow cooker. Cover and cook on low until the turkey is cooked through and tender, 7 to 8 hours. In the last 30 minutes of cooking, whisk the mayonnaise, vinegar and sugar in a small bowl. Pour over the coleslaw mix in a large bowl and toss to coat. Season with salt and pepper. Remove the lid from the slow cooker and use two forks to pull the turkey into pieces. Increase the slow cooker to high and let sit, uncovered, until the sauce thickens, about 10 minutes. Season with salt and pepper; add vinegar and sugar to taste. Divide the turkey and coleslaw among plates. Serve with cornbread and pickles. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 73105,"Melting Potatoes 4 russet potatoes Kosher salt and freshly cracked black pepper
2 tablespoons vegetable oil
10 tablespoons unsalted butter 1 cup low-sodium chicken broth
2 sprigs fresh rosemary
2 cloves garlic Flaky salt, to garnish
Instructions: Preheat the oven to 400 degrees F. Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper. Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73106,"Peanut Butter and Banana Smoothie 1 cup unsweetened vanilla almond milk 1/2 cup low-fat plain Greek yogurt
1 tablespoon peanut butter
1 scoop low-sugar vanilla protein powder
1 large banana, sliced and frozen
Instructions: Combine the almond milk, yogurt, peanut butter, protein powder and banana in a blender. Blend until smooth. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 73107,"Vegetarian Reuben Sandwich 1 tablespoon extra-virgin olive oil 1 small onion, thinly sliced 1 clove garlic, thinly sliced 1 pound bag sauerkraut, drained and rinsed 1 sweet apple, peeled, and grated Generous pinch allspice Salt and freshly ground black pepper 1/4 cup mayonnaise 1 tablespoon chili sauce or ketchup Dash hot sauce 1 tablespoon minced fresh chives and/or fresh dill 2 teaspoons capers, chopped 1 teaspoon freshly squeezed lemon juice 1 tablespoon extra-virgin olive oil, optional 12 slices tempeh bacon, optional 1 to 2 tablespoons unsalted butter, room temperature 8 slices rye bread 12 slices dill pickle 2 cups grated Swiss cheese (8 ounces) Kosher salt and freshly ground black pepper Instructions: For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more. For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use. For the Sandwich: Preheat broiler to low.
If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels.
Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73108,"Southern Fried Chicken Piccata 4 large boneless skinless chicken breast 1 cup all-purpose bleached flour
1 tablespoon seasoned salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black pepper
1 cup canola oil
1 stick (8 tablespoons) unsalted butter 2 tablespoons minced garlic
One 16-ounce bottle white cooking wine
1 quart heavy whipping cream
3 lemons
One 8-ounce bag shredded cheese blend, such as Parmesan, mozzarella and provolone 1/2 cup sugar
1 3.5-ounce jar capers, drained
One bunch fresh parsley, leaves chopped
Kosher salt 1 pound fettuccine 2 tablespoons olive oil
Instructions: Flatten the chicken breasts with a meat mallet until approximately 1/4 inch thick. Put the flour in a bowl or container and add the seasoned salt, garlic powder, paprika and black pepper and mix to combine. Heat the canola oil in a large frying pan over medium heat. Take a sprinkle of flour and put it in the fryer to test the oil. If it sizzles the oil is hot enough. Working in batches, dip the chicken in the flour mixture, coating both sides, and cook until brown, about 3 minutes per side. Remove to a plate and reserve. Pour out the excess oil, leaving enough to coat the bottom of the pan. Reduce the heat to low. Add 1 tablespoon of the flour mixture used for dredging, the butter and garlic and mix together well until the butter is melted. Add the cooking wine and allow to simmer, stirring occasionally to prevent sticking, until reduced by half, 5 to 6 minutes. Add the cream and simmer, stirring constantly, until thickened and reduced by half, 3 to 5 minutes. Squeeze the juice of 1 1/2 of the lemons into the cream mixture, stirring constantly. Add the cheese and sugar, reduce the heat to very low, and cook until the cheese melts and the mixture begins to thicken, about 2 minutes. Remove from the heat. Thinly slice the remaining 1 1/2 lemons into rounds and add them to the cream mixture. Stir in the capers and half the parsley. Bring a large pot of water and 1 teaspoon salt to a boil. Let boil 7 minutes, then add the pasta and 1 tablespoon olive oil. Stir to prevent sticking and cook until al dente, about 7 minutes. Check the pasta in 5 minutes! Drain the pasta, add more oil to prevent sticking and divide among 4 plates. Top with the chicken and sauce, sprinkle with the remaining parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73109,"Sazerac 3 dashes Peychaud bitters 3 dashes Angostura bitters 2 ounces bourbon 1 ounce simple syrup or 1 teaspoon sugar Splash Ricard Lemon peel garnish Instructions: In an ice-filled mixing glass, stir together 3 dashes Peychaud bitters, 3 dashes Angostura bitters, 2 ounces bourbon, and simple syrup or sugar. Into chilled rocks glasses, add a splash of Ricard, swirl, and pour out. Strain the Sazerac into the chilled rocks glasses. Garnish with lemon peels. ","[Rye Whiskey, Bourbon, Cognac]" 73110,"Buffalo Pierogies 3 quarts vegetable oil 1/2 cup hot sauce, preferably Frank's RedHot
1/2 stick (4 tablespoons) unsalted butter
1/2 teaspoon cayenne pepper 24 frozen potato cheese pierogies
1/2 cup sour cream 1/4 cup crumbled blue cheese
1/4 cup mayonnaise
1/8 cup whole milk
1/2 teaspoon cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions: Heat the oil in a large Dutch oven (making sure it is no more than two-thirds full) to 375 degrees F. As the oil comes to temperature, make the buffalo sauce. Combine the hot sauce, butter and cayenne in a small saucepan over medium heat; keep warm. Fry the pierogies in two batches of 12. (The oil will pop and foam at first, but will settle in about 1 minute. Watch the temperature to try to maintain the heat, as frozen pierogies will initially drop the temperature by about 30 degrees.) Fry until golden brown, about 6 minutes, then drain on a sheet tray lined with a wire rack. While the pierogies are still warm, toss them in the buffalo sauce and serve on platter drizzled with the Blue Cheese Dressing. Combine the sour cream, blue cheese, mayonnaise, milk, vinegar, salt and pepper in a bowl. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 73111,"Veal Giuseppe Olive oil, for drizzling Flour, for coating Salt and freshly ground black pepper Salt and freshly ground black pepper
Four 4-ounce thinly sliced veal fillets, pounded thin 3 ounces spicy Italian sausage, cooked and sliced 1 ounce diced red onions 1 ounce sliced cherry peppers
1 ounce diced roasted red sweet peppers 1 tablespoon capers 1 teaspoon minced garlic 5 pitted kalamata olives, halved 1/2 cup chicken stock
1 tablespoon butter
Instructions: Drizzle some olive oil in a pan set over medium heat. Dip the veal in some flour, then place in the hot oil. Sprinkle the veal with salt and pepper and cook until golden brown, about 2 minutes. Flip the veal and add the cooked sausage, onions, cherry peppers, sweet peppers, capers, garlic and olives. Add the chicken stock and butter, and cook until the sauce reduces, 4 to 5 minutes. Plate the veal with some sauce and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 73112,"Choux-Nami (Salmon Salad Eclairs) 1 stick (8 tablespoons) unsalted butter 1/4 teaspoon kosher salt
1 cup all-purpose flour
4 large or extra-large eggs
1 1/2 cups cream cheese 1 cup chopped smoked salmon 2 tablespoons chopped fresh dill 2 hardboiled eggs, yolks removed, whites chopped
1 sprig fresh mint, chopped
1/2 small red onion, finely diced 1 cup mixed micro greens Instructions: For the pate a choux: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring the butter, salt and 1 cup water to a boil in a small saucepan over medium-high heat. Add the flour and cook, stirring, until the mixture comes together in a solid ball and leaves a light film in the bottom of the pan. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and set the speed to medium. Add the eggs 1 at a time and mix until each is fully incorporated. Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough into 4-inch lengths on the prepared baking sheets, leaving 2 inches between each. Bake until the pastry is puffed and deep golden, 25 to 30 minutes. Let cool completely, 10 to 15 minutes. For the salmon salad: Combine the cream cheese, smoked salmon, dill, egg whites, mint and red onions in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until completely combined and like a tuna salad. Fill a pastry bag with the salmon mixture. To serve: Split the choux pastry in half lengthwise and pipe some salmon filling into each bottom. Top with a pinch of the micro greens followed by the top half of each pastry. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 73113,"Honey Sesame Wings 6 tablespoons honey 1/4 cup soy sauce 2 tablespoons peanut or other vegetable oil 2 tablespoons sherry vinegar 1 1/2 teaspoons peeled, grated fresh ginger 3/4 teaspoon dark sesame oil 1 large clove garlic, minced 1/8 teaspoon ground coriander 1 scallion (white and green), thinly sliced 1/4 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 3 pounds chicken wings Instructions: Combine the honey, soy sauce, oil, vinegar, ginger, sesame oil, garlic, coriander, scallion, and red pepper in a small saucepan and bring to a simmer. Remove from the heat and cool to room temperature.
Cut the wing tips off the chicken wings and discard. Separate the wings into two pieces at the joint. Season with salt and pepper. Put the wings in a shallow baking dish, and cover with the sauce. Cover with plastic wrap and marinate the wings in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 375 degrees F. Strain the wings from the marinade, reserving the marinade. Spread the wings out on a foil-lined baking pan. Bake the wings, basting with the marinade every 10 minutes during the first 30 minutes of cooking. (Discard any excess marinade.) Continue to bake until the wings are browned and cooked through, about 15 to 20 minutes more. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73114,"Fudge 4 1/2 cups granulated sugar 2 tablespoons butter 1 tall can evaporated milk pinch of salt Boil for 5 minutes
12 oz. chocolate chips 12 oz. grated German chocolate 2 cups chopped nuts 2 teaspoons vanilla Instructions: Pour boiling liquid over ingredients in bowl.
Beat by hand until smooth and all chocolate is melted.
Pour into large buttered pan.
Cool before cutting.
","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 73115,"New York Steak with Roasted Garlic and Ancho Butter 1 whole head garlic 2 sticks unsalted butter, softened 2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons store-bought ancho cl powder Salt and freshly ground black pepper 4 (8 to 10-ounce) New York steaks 2 tablespoons olive oil Instructions: Preheat the oven to 400 degrees F. Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle. Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until firm, about 1 hour. Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 73116,"Creamy Mascarpone Herb Grits 1 1/2 cups whole milk 2 1/2 cups vegetable stock, plus more if necessary 2 cloves garlic, finely chopped 1 1/2 cups stone ground grits Salt 3 tablespoons butter 1/2 cup mascarpone cheese 1 teaspoon chopped fresh parsley 1/2 teaspoon chopped fresh rosemary Instructions: In a 5-quart pot, combine the milk, stock, and garlic. Generously season the mixture with salt. Pour the grits into the cold liquid and bring the mixture to a boil, whisking constantly. Immediately reduce the heat to a simmer and continue to stir until the grits are soft and creamy, at least 20 minutes. If necessary, add more stock to continue cooking the grits. Stir in the butter, mascarpone, and herbs. 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. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73117,"Mayonnaise Based Sauces 1 cup prepared mayonnaise 1 tablespoon tomato puree, or to taste 1 tablespoon finely diced red bell pepper 1 boiling potato, peeled, cut in 1-inch dice 1 cup prepared mayonnaise 2 cloves garlic, finely minced 1 cup prepared mayonnaise 1 teaspoon mustard 1 teaspoon drained capers 1 teaspoon chopped parsley 2 gherkins, chopped fine 1 teaspoon chopped chervil 1/2 teaspoon chopped tarragon 2 filets anchovies, chopped fine Instructions: In a small bowl mix together the mayonnaise and tomato puree. Garnish with diced red bell pepper. Serve with chicken. In a small saucepan boil potato until tender, drain and reserve. In a small bowl mix together mayonnaise and garlic. Add potato. Serve with fish.
Yield: approximately 1-1/2 cups In a bowl combine all ingredients. Serve with fish or chicken.
Yield: approximately 1-1/4 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73118,"White Chocolate, Almond, and Orange Turtles 4 tablespoons butter, cut into pieces, plus more for greasing baking sheets 3/4 cup toasted almond slivers 1/4 cup finely diced candied orange peel 1 cup evaporated milk 1 cup light corn syrup 1 cup sugar 1 teaspoon vanilla extract 1/2 pound good-quality white chocolate, chopped (*do not use white chocolate chips) 1 tablespoon vegetable shortening (recommended: Crisco) Instructions: Generously butter 2 baking sheets. On the baking sheets, arrange the almond slivers in star-like clusters so that they can represent the head and legs of a turtle. Be sure to leave about 2 inches of space between the clusters. Sprinkle a generous 1/4 teaspoon of the diced orange peel over the almonds. In a medium saucepan, combine 1/2 cup of the evaporated milk, the corn syrup, and sugar and bring to a boil. Add the remaining 1/2 cup evaporated milk and the 4 tablespoons of butter, and cook, stirring constantly, until it reaches the softball stage, 240 degrees F. Stir in the vanilla and remove from the heat. Let cool to 200 degrees F. Using a tablespoon, spoon caramel on top of each nut cluster and let harden. (If the caramel becomes too stiff to pour, return to low heat, and cook, stirring constantly, until it returns to the proper consistency.) Drizzle 1 tablespoon of the tempered chocolate over each cluster. Set aside in a cool place to harden. Store in an airtight container at room temperature for up to 1 week, with waxed paper separating the layers to prevent sticking. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 73119,"Southside Cocktail 2 ounces gin, such as Plymouth 1 ounce lime juice
3/4 ounce simple syrup
1 sprig mint
1 fresh mint leaf
Instructions: Combine the gin, lime juice, simple syrup and mint sprig in a shaker. Add some ice cubes and shake vigorously. Strain into a chilled martini glass. Garnish with one mint leaf, smacked to release the oils, floating on top of the cocktail. ","[Gin, Lime Juice, Simple Syrup]" 73120,"Almond Granita 1 quart almond milk, recipe follows 2 ounces almond paste 2 ounces sugar 2 teaspoons fresh lemon juice 2 quarts milk 1 pound almond meal 1 pound blanched whole almonds 2 ounces almond essence 1/2 cup sugar Instructions: In a blender, combine all ingredients and process to a puree. Strain into a stainless steel pan and freeze. To serve: scrape ice with fork and spoon and place about 4 ounces in a serving glass. Serve immediately. In a stockpot, bring milk to a slow boil. Stir in almond meal and whole almonds. Simmer for 30 minutes. Turn off heat, cover pan, and allow to infuse for 20 minutes. Uncover, and using an immersion blender, process to puree whole almonds. Strain through a fine strainer lined with a dampened cheesecloth. Stir in flavoring and sugar. Chill over bowl of ice. Yield: 2 quarts ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73121,"Pigeon Pea Rice \Arroz de Gandules
1 pound dried pigeon peas, picked through and rinsed 3 bay leaves 5 unpeeled garlic cloves, plus 2 cloves, minced 3 quarts water 1/4 cup achiote oil, recipe follows 1 medium white onion, diced 1 green bell pepper, cored and diced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon cayenne pepper 2 cups long-grain rice 1 tablespoon salt 1 lime, juiced 1 cup vegetable oil 2 tablespoons achiote/annatto seeds Instructions: Put the pigeon peas, bay leaves, and garlic in a large pot, cover with 3 quarts of cold water, and place over medium heat. Cover and cook the beans until tender, about 1 1/2 hours. Check the water periodically; add more, if necessary, to keep the peas covered. Drain the pigeon peas and reserve 4 cups of the cooking liquid. Preheat the oven to 375 degrees F. Coat a large Dutch oven or other ovenproof pot with the achiote oil and place over medium heat. When the oil begins to smoke, add the onion, minced garlic, and peppers. Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown. Stir in the cumin, coriander, and cayenne. Mix in the rice and stir. Add the reserved pigeon peas cooking liquid and stir. Add the peas, salt and lime juice. Top with a lid and place into the oven. Continue to cook until the liquid is evaporated, about 20 to 30 minutes, until the rice is tender and the liquid is absorbed. To make the achiote oil, pour the oil and achiote seeds in a pot or skillet. Cook over medium-low heat for 5 to 10 minutes; the oil will be reddish-orange from the achiote. Strain the oil and discard the achiote seeds. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 73122,"Oatmeal Latte 5 1/2 cups milk 1/4 cup loosely packed brown sugar 1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups quick-cooking oats
4 shots warm espresso
4 tablespoons granola
Instructions: In a small pot over medium high-heat, warm the milk to a simmer, then add the brown sugar, cinnamon, ginger, cloves and nutmeg. Whisk the milk to a froth and add the oats. Stirring constantly, cook until the oatmeal is a smoothie-like consistency, about 2 1/2 minutes. Pour the hot mixture into 4 mugs. Stir a shot of espresso into each and top with 1 tablespoon granola. Sip or spoon while it is still hot! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73123,"Sauteed Swiss Chard with Shallots and Almonds 1 1/4 pounds Swiss chard 1/3 cup slivered almonds 2 tablespoons olive oil, plus more for drizzling 2 large shallots, thinly sliced Kosher salt 1 tablespoon or more cider vinegar Instructions: Prepare the Swiss chard by stripping the leaves from the stems with a knife. Slice the stems on a slight diagonal about 1/2 inch thick. Loosely arrange the leaves and chop into large pieces. Toast the almonds in a large skillet over medium heat without oil, shaking the pan occasionally, until the almonds are lightly browned and aromatic, 3 to 4 minutes. Pour them out of the pan to stop them from cooking and set aside. Heat the olive oil in the same skillet and increase the heat to medium high. Add the shallots and chard stems and cook, stirring frequently, until soft and browned, about 6 minutes. If the skillet begins to brown too quickly, add 1 to 2 tablespoons water. Add a handful of the chard leaves and a little salt, stirring until they wilt; continue adding leaves, seasoning lightly and wilting, until all the leaves are wilted. Transfer to a serving platter, drizzle with the vinegar and some additional olive oil, top with the almonds and sprinkle with dried cherries if using. 6th ingredient - dried cherries, golden raisins, diced apricots ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73124,"Shoreline Fried Halibut with Tofu Fries, Soy Sauce Aioli, Mushy Edamame and Soy Vanilla Milkshake 1 cup soy milk 1 tablespoon garlic powder 1 tablespoon onion powder 1/2 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 1 1/2 pounds halibut, cut into 1 1/2-ounce pieces 1 cup vegetable oil, for cooking in a cast iron pan, or, cook using the same vegetable oil from Tofu Fries recipe 1 cup flour Halibut, marinated in Spiced Soy Milk Marinade Salt and freshly ground black pepper 1/2 cup mayonnaise 1 tablespoon soy sauce 1/4 teaspoon sesame oil 3 cups frozen, shelled edamame 1/4 cup olive oil Salt 4 cups vanilla bean ice cream 3 cups soy milk Tofu Fries, recipe follows Vegetable oil, for frying 1/2 cup cornstarch 1 1/4 pounds extra-firm tofu, drained, cut into 3/4-inch sticks Salt Instructions: For the spiced soy milk marinade: Pour the soy milk in a wide baking dish. Whisk in the garlic powder, onion powder, cayenne, and black pepper. Add the halibut pieces to marinate, for at least 30 minutes, maximum 24 hours. For the shoreline fried halibut: Heat the vegetable oil in a cast iron pan over medium-high heat, or heat the vegetable oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full. Line a baking tray with paper towel. Put the flour in a paper bag. Remove the halibut from the soy marinade and put, a few pieces at a time in a paper bag, shake well and cook either in a cast iron pan to shallow fry or heavy-bottomed pot to deep fry. For cooking in a cast iron pan, turn the halibut over on all sides until golden brown, approximately or if deep frying, cook until golden brown and crisp approximately 3 to 5 minutes. Remove the shoreline fry halibut from heat, season with salt and pepper and repeat with the remaining halibut. For the soy sauce aioli: Put the mayonnaise, soy sauce, and sesame oil in a bowl and mix well to combine. Cover and put in the refrigerator until ready to serve. For the mushy edamame: Cook the edamame in heavily salted boiling water, approximately 20 minutes, until the edamame is soft and tender. Reserve 1 cup cooking water and drain the edamame. Put the edamame, 1/2 cup cooking water and 1/4 cup olive oil in a blender. Puree the edamame until smooth, add more water, if necessary. Remove the mixture from the blender and season with salt, and set aside to cool. For the vanilla soy milkshake: Put the ice cream and soy milk in a blender and puree until smooth. Divide the shake between glasses. To make the fries: Using a deep-fry thermometer to register the temperature, heat enough oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full. Line a baking tray with paper towels. Put the cornstarch in a bowl. In batches, coat the tofu with cornstarch and gently put in the hot oil, separating the tofu fries as they are cooking to prevent sticking. Remove the tofu fries from the oil once golden brown, season with salt and repeat with the remaining tofu fries. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 73125,"Homemade Tuna Salad 4 1/2 teaspoons sliced green onion tops (green parts only) 1 tablespoon chopped parsley leaves 1/4 teaspoon celery seed 1/4 teaspoon freshly ground black pepper Lettuce cups or sliced bread 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground white pepper 2 (12-ounce) portions tuna steak 1/2 cup plus 1 tablespoon mayonnaise 3 tablespoons finely chopped red onion 6 tablespoons finely chopped celery 1/4 cup sliced pimento stuffed green olives Instructions: Set a 10-inch saute pan over medium heat and add the olive oil. Once the oil is hot, season the tuna steaks on both sides with the salt and white pepper. Place the seasoned tuna in the saute pan and cook, undisturbed for 5 minutes. Turn the fish over and cook for another 5 minutes. The fish should be just cooked through. Remove the tuna from the pan and allow to rest for 3 to 4 minutes. Flake the tuna steaks into small pieces, place in a medium bowl and add the remaining ingredients. Use a spatula or large spoon to toss the ingredients until well blended. Serve in lettuce cups, or with your favorite sliced bread for sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73126,"Meatloaf Kebabs with Grilled Potato Salad 1 teaspoon adobo sauce from a can of chipotles in adobo 1/2 cup plus 2 tablespoons ketchup 3 tablespoons Worcestershire sauce Juice of 1 large lemon 1 pound ground beef chuck 1 large egg, beaten 1/4 cup seasoned Italian breadcrumbs 1/2 medium onion, finely grated Kosher salt and freshly ground black pepper 1 pound baby red potatoes, halved 1 tablespoon extra-virgin olive oil, plus more for brushing 2 scallions, green parts only, thinly sliced
Instructions: Prepare a grill or grill pan for medium-high heat.
Stir together the adobo sauce, 1/2 cup of the ketchup, 2 tablespoons of the Worcestershire sauce and half the lemon juice; set aside.
Gently mix together the ground beef, egg, breadcrumbs, onions, the remaining 2 tablespoons ketchup and 1 tablespoon Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Divide into 8 equal portions. Take 1 portion in the cup of your hand. Wrap and shape the meat around a skewer to form a 5-inch log of even thickness, centered on the skewer. Repeat with the remaining 7 portions of meat. Refrigerate the kebabs to let them firm up a little, about 15 minutes.
Meanwhile, place the potatoes in a microwave-safe bowl, and cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until the potatoes are cooked through, about 7 minutes in a 1,100-watt oven. Let the potatoes cool for a few minutes, then toss with the oil, 1/2 teaspoon salt and a few grinds of pepper. Thread them, cut-sides facing out, on the remaining 4 skewers; reserve the bowl.
Cook the potatoes on the grill until you see grill marks and charring in places, about 2 minutes per side. Slide the potatoes off the skewers back into the bowl. Toss with the remaining lemon juice and the scallions. Add more oil if the potatoes look too dry.
Brush the 8 kebab skewers with oil, and place them on the grill. Cook for 2 minutes on one side, then flip. Brush some of the ketchup glaze on the grilled side. After 2 minutes, flip the skewers again. Continue brushing and flipping every minute or so until the meat is no longer pink inside and is cooked through, 4 to 6 minutes total. Divide the skewers and potato salad among 4 plates, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 73127,"Ceviche 5 pounds fresh skinless snapper fillet, cut into cubes 2 lemons, juiced 2 limes, juiced 1 red pepper, finely diced 1 green pepper, finely diced 1 yellow pepper, finely diced 1 red onion, finely diced 2 jalapenos, seeded and finely diced 1/2 cup whole cilantro leaves 1/2 cup whole parsley leaves 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Tortilla chips or crackers Instructions: Spread the fish evenly in a large, non reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will cook the fish throughout. Add the rest of the ingredients and season with salt and pepper. Serve with tortilla chips or your favorite cracker. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 73128,"BC Seafood Chowder \Poutine
2 shallots, finely diced 1/2 cup white wine 1/2 cup all-purpose flour 4 cups cold whole milk 1 cup 1/3-inch-diced carrots 1 cup 1/3-inch-diced celery 1 cup 1/3-inch-diced fennel 4 tablespoons finely chopped fresh flat-leaf parsley Salt Finely sliced chives or green onions, for garnish 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1 teaspoon white peppercorns 4 cloves garlic, sliced 4 shallots or 1 small onion, sliced 1 tablespoon butter 2 pounds fresh clams 1 1/2 cups dry white wine (I use sauvignon blanc) 6 to 8 sprigs fresh thyme, plus more if desired 3 bay leaves 2 pounds fresh mussels 1 pound smoked bacon, cut into 1/2-inch lardons 1 stick plus 3 tablespoons butter 2 cloves garlic, finely chopped Instructions: For the stock: Sweat the coriander, fennel seeds, peppercorns, garlic and shallots in the butter in a heavy-bottomed pot (this will help control the heat so you don't burn the ingredients). When the shallots are translucent, add the clams, white wine, thyme and bay leaves. Cover the pot to steam the clams, and as they begin to open, add the mussels. Gently simmer, covered, until the mussels and remaining clams open, about 3 minutes. When all the shells are open, strain off the liquid and reserve, setting aside the shellfish to cool slightly until you can handle them. Shuck the meat out of all the shells, refrigerate and reserve for the sauce. Discard the vegetables and herbs. For the sauce: Cook the bacon in the same pot over medium heat to render the fat. This will help to make the roux later. When the bacon begins to brown, add 3 tablespoons of the butter, the garlic and shallots. Continue to sweat over medium heat until the shallots are translucent. Add the white wine and reduce until it's almost dry (au sec). Add the reserved shellfish stock and reduce by half. Remove from the heat and set aside on the stove. Melt the remaining 1 stick butter in a separate small pot or deep saute pan to its bubbling point and stir in the flour very well with a wooden spoon, incorporating it while removing clumps. Cook 3 to 5 minutes over medium heat while stirring regularly. Add the roux to the bacon pan, and place over medium heat. Add the cold milk to the hot roux while stirring constantly. Bring to a boil, then reduce to a simmer. You will have to monitor it carefully and stir frequently so the flour doesn't stick to the bottom (if it does, don't panic! You can remove the sauce, clean the bottom of the pot and put it back in... phew!) Simmer 10 minutes, then add the carrots, celery and fennel, and continue cooking until the raw flour taste has been cooked out and the vegetables are tender (they will add texture to the finished chowder), 10 minutes longer. Add the reserved mussels and clams. I use trim from the other fish I cook every day. Simmer 1 minute to heat through and add the parsley. Season with salt, garnish with the chives and serve immediately. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73129,"Baked Purple Mash 3 tablespoons butter, divided 3 pounds purple new potatoes, halved 3 cloves garlic, smashed Salt and freshly ground black pepper 3/4 cup heavy cream, warmed 1 cup plus 2 tablespoons shredded pepper jack cheese 1/2 cup shredded Parmesan, divided 1/4 cup panko breadcrumbs Instructions: Preheat the oven to 375 degrees F. Coat the bottom and sides of an 8 by 8-inch baking dish with 1 tablespoon butter. Set aside. In a large pot, add enough water to fill 3/4 of the way, and then add the potatoes, garlic and a hefty pinch of salt. Bring to a boil and cook until a fork is easily inserted, but the potatoes still hold their form, about 20 minutes. Strain in a colander and place back over the empty pot, allowing the remaining heat to evaporate some of the moisture from the potatoes and garlic, just a few minutes. Mash the contents of the pot well, and then add the remaining 2 tablespoons butter and the heavy cream. Mash until smooth, but if you like it chunky, leave it chunky. Then stir in 1 cup pepper jack cheese and 1/4 cup Parmesan. Spoon into the prepared baking dish and spread evenly. Stir together the remaining 1/4 cup Parmesan, 2 tablespoons jack cheese and breadcrumbs. Sprinkle the mixture evenly over the top of the potatoes. Bake in the oven until the top is golden brown, about 20 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 73130,"Vegetable Frittata 1 tablespoon olive oil 5 eggs, beaten Leftover pieces of raw veggies: Green or red pepper, onion, mushroom Salt & Pepper Leftover cooked veggies: Corn, broccoli, carrots 1/4 cup parmesan cheese Instructions: In a medium non stick skillet, heat oil over medium heat. Add diced pepper, onion, or mushrooms and cook until tender. Stir in leftover corn, broccoli or carrots. Pour in eggs, season with salt and pepper and stir mixture until it begins to thicken. Lower heat and cover for 3-5 minutes until mixture is firm. Uncover and sprinkle with cheese. Slide skillet under broiler to brown top of frittata. Note: If the skillet's handle is plastic, cover it with a double layer of foil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73131,"Cocido 1 tablespoon extra-virgin olive oil 1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick 1 small head or 1/2 large head, no more than 1 pound, savoy cabbage, shredded 2 leeks 1 large carrot, peeled and grated Salt and freshly ground black pepper 1 fresh or dry bay leaf 1 (15-ounce) can chick peas, drained 6 cups chicken stock 3/4 to 1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces 3/4 pound ground beef pork and veal mix 1/2 cup plain bread crumbs or 1 slice stale bread, crumbled 1 teaspoon smoked sweet paprika or paprika 1/4 teaspoon ground cinnamon A few grates fresh nutmeg 1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided 1 egg, beaten 2 cups fideos or medium egg noodles 1 lemon, zested 2 cloves garlic, finely chopped 2 firm plum tomatoes, seeded and finely chopped Instructions: Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil. Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup. Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup. While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture. Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in. ","[Rioja, Tempranillo, Garnacha, Barbera]" 73132,"Stilton Cheese and Walnuts with Dried Apricot and Pistachio Dust on Endive Leaf Stilton cheese Cream cheese Ground walnuts Red endive leaves Dried apricot, julienne Pistachio dust Instructions: In food processor, combine equal parts Stilton and cream cheese. Puree until a smooth consistency is achieved. Add ground walnuts and puree again. Spoon this mixture into a pastry bag with desired tip. Pipe onto endive leaves. Garnish with dried apricot and pistachio dust. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73133,"Cuervoand#8482; Cocktail Meatballs 3/4 Lb. Ground Beef 3/4 Lb. Ground Pork 4 Slices Whole Grain Bread, Cut into 1/4\ Cubes 1/4 Cup Chopped Cilantro 2 Tbsp. Chopped Parsley 1 Tbsp. Worcestershire Sauce 1 Tbsp. Kosher Salt 1 Tsp. French Ground Pepper 1 Tbsp. Garlic Powder 1/2 Cup Ketchup 1 Egg Cocktail Sauce: 1 Can of Whole Berry Cranberry Sauce 1 Bottle of Authentic Jose Cuervo Margarita Minis(TM) 1 Cup Ketchup 1 Shallot, Minced 1 Jalapeno Pepper, Minced 1 Tbsp. Worcestershire Sauce Instructions:

1. Preheat oven to 400degreesF.
2. Combine all the meatball ingredients in a large bowl. Mix well with your hands.
3. In a medium-to-large saucepan add all the cocktail sauce ingredients and cook for 15 minutes.
4. Roll the meat mixture into 1-inch balls and place them on a foil-lined pan.
5. Partially bake them in a preheated oven for 10 minutes.
6. When they come out, continue cooking them in the sauce and cover for another 15 minutes.
7. Pierce with a toothpicks and serve. Jose Cuervo Golden Margarita. 12.7% ALC/VOL. ©2010Produced by Heublein, Norwalk, CT under license from the trademark owner. Jose Cuervo is a registered trademark of Tequila Cuervo la Rojena. Grand Marinier© is a registered trademark of Societe des Produits Marnier-Lapostolle, Paris and is used under license from trademark owner. ","[Tequila, Mezcal, Rioja, Barolo]

" 73134,"Blueberry Lemon Crumble Cake 3/4 cup unsalted butter, softened 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 2 teasoons lemon juice 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 cups fresh blueberries 1 1/2 cups sour cream 1/4 cup white sugar 1/4 cup brown sugar 1 cup all-purpose flour 1 1/2 teaspoons cinnamon 1/2 cup unsalted butter, chilled 2 cups blueberries 1/2 cup granulated sugar 1 tablespoon cornstarch 1/2 vanilla bean, seeded 2 teaspoons lemon juice Instructions: Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well. Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. You will have some extra streusel--keep in freezer for quick fruit tart another day! Assemble and Bake: Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce. In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 73135,"Herbed Cheese Cucumber and Radish Tea Sandwiches 4 ounces cream cheese, at room temperature 2 ounces fresh goat cheese, at room temperature
3 tablespoons butter, at room temperature
2 tablespoons grated Parmesan
2 teaspoons freshly squeezed lemon juice
1 small clove garlic, crushed 2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill, plus sprigs for garnish
Kosher salt and freshly ground black pepper 6 slices crustless white sandwich bread, cut into quarters
1 Persian cucumber, thinly sliced
4 breakfast radishes, thinly sliced
Instructions: Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes. Preheat the oven to 350 degrees F. Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool. To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73136,"Pickled Watermelon Rinds 1/4 cup kosher salt 4 cups peeled and cubed watermelon rinds
1 cup sugar
1 cup apple cider vinegar
1 teaspoon mustard seeds
1/2 teaspoon black peppercorns
1/4 teaspoon red pepper flakes
1 bay leaf
1 cinnamon stick
One 1/2-inch piece ginger, peeled and sliced
Instructions: Combine 6 cups of water with the salt in a pot and bring to a boil. Add the watermelon rinds and boil until slightly tender, about 10 minutes. Drain and set the rinds aside. Combine the sugar, vinegar, mustard seeds, peppercorns, red pepper flakes, bay leaf, cinnamon and ginger with 1 cup water in a small pot. Bring to a gentle simmer, add the rinds and cook for 10 minutes. Let cool, then transfer to a pickling jar or a releasable glass container. Store in the refrigerator. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 73137,"Citronnade a la Menthe 8 cups cold water 2 tablespoons clover honey Juice of 2 large lemons 1 bunch crushed fresh mint leaves Instructions: Combine the water, honey, lemon juice and mint leaves in a pitcher. Cover and refrigerate for at least 2 hours to allow the flavors to meld. ","[Sauvignon Blanc, Pinot Grigio, Vermentino]" 73138,"Jalape?o Bagels 1180 grams (about 2.6 pounds) high-gluten flour 1/2 teaspoon instant dry yeast 1 tablespoon salt 2 cups water 1/4 cup canned, sliced jalape?os with juice 3 tablespoons plus 1/4 cup barley malt syrup 2 tablespoons chipotle in adobo sauce or Sriracha 10 slices Cheddar Non-stick cooking spray for parchment paper Instructions: Using the flour, yeast and salt together in a stand mixer fitted with a dough hook attachment. Mixing on low speed slowly add the water. Once just incorporated add the jalapeno, 3 tablespoons syrup and chipotle in adobo. Increase the speed to medium-high and knead until the dough comes together and is smooth, 8 to 10 minutes. Portion the dough into approximately 10 7-ounce portions. Roll each into 10-inch-long by 2-inch-round tubes. Pinch the ends of 1 tube together to make a bagel shape. Repeat with the other tubes. Transfer the bagel shapes to a sheet pan lined with parchment paper and refrigerator overnight, at least 12 hours or up to 2 days. When ready to bake, preheat oven to 375 degrees. Line a sheet pan lined with parchment paper and coat with non-stick spray. In a 10 quart stock pot, boil 2 gallons (32 cups) of water with the remaining 1/4 cup of syrup. Working in batches, drop half of the bagels into the boiling water. Boil for 2 to 3 minutes. Transfer to the prepared baking sheet. Repeat with the remaining bagels. Top each bagel with one Cheddar slice and bake until golden brown, 20 to 25 minutes. ","[Zinfandel, Petite Sirah, Tempranillo, Garnacha]" 73139,"Bloody Mary Pick-Me-Up 4 cups tomato juice 1/4 cup fresh lemon juice (from about 2 lemons), plus wedges for garnish 3 tablespoons prepared horseradish 2 tablespoons Worcestershire sauce 1 tablespoon sambal oelek (Asian chili sauce) Kosher salt and freshly ground pepper 1 1/2 teaspoons celery salt 1 tablespoon chili powder 16 ounces cold vodka Instructions: Celery stalks, pickled peppers, jalapeno-stuffed olives and pickled okra, for garnish Combine the tomato juice, lemon juice, horseradish, Worcestershire sauce, sambal oelek and 1 teaspoon each salt and pepper in a large pitcher, stirring with a long spoon. Cover and refrigerate at least 2 hours or up to 2 days. Combine the celery salt and chili powder on a plate. Moisten the rims of 8 glasses with lemon wedges; dip in the celery salt mixture and fill the glasses with ice. Add the vodka to the tomato mixture; stir to combine. Pour into the prepared glasses. Garnish with celery, peppers, olives, okra and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73140,"Pumpkin Icebox Cake 1 cup walnuts 4 cups heavy cream
1 1/2 cups canned pumpkin pie puree
4 tablespoons confectioners' sugar
Two 16-ounce boxes gingersnap cookies (about 112 cookies)
1/2 cup mini chocolate chips
Instructions: Preheat the oven to 400 degrees F. Spread the walnuts out on a baking sheet and bake until toasted, about 8 minutes. Let cool, then finely chop. Meanwhile, beat the heavy cream, pumpkin pie puree and confectioners' sugar together in a large bowl with an electric mixer until stiff peaks form, about 5 minutes. Spread a fifth of the pumpkin mixture on the bottom of a 9-by-13-inch baking dish, followed by a layer of gingersnap cookies (4 cookies wide by 7 cookies long). Repeat 3 more times, for 4 layers of pumpkin and cookies. Finish with the remaining pumpkin mixture. Refrigerate for at least 4 hours or overnight. Sprinkle the chopped walnuts and mini chocolate chips on top of the cake right before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 73141,"Noodle Pudding 6 eggs, well beaten 3 1/2 tablespoons sour cream 1 stick melted butter or margarine 2 tablespoons vanilla extract 1 tablespoon fresh lemon juice 1 cup granulated sugar 1 cup golden raisins 3 1/2 large apples, peeled, cored, and thinly sliced 1 pound medium wide noodles, cooked and strained Cinnamon Instructions: Preheat oven to 350 degrees F. Grease a 13 by 9 by 2 inch pan. In a large bowl whisk the eggs, sour cream, melted butter/margarine, vanilla, lemon juice, and sugar until blended. Gently fold in the raisins, sliced apples, and cooked noodles. Pour the mixture into the greased pan, using a rubber spatula to even out the surface. Sprinkle with cinnamon. Bake 1 hour and twenty minutes or until golden brown. Let cool before cutting into squares. Can be served cold or at room temperature. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 73142,"Hot Cross Buns 1/2 cup water 1/2 cup whole milk 1/2 cup sugar 4 1/2 teaspoons active dry yeast (2 (1/4 ounce) packages) 1/3 cup unsalted butter, melted, plus as needed 1 large egg yolk 1 1/2 teaspoons pure vanilla extract 3 cups all-purpose flour (13 ounces) 3/4 teaspoon fine salt 1/2 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 cup currants, plumped in the microwave and cooled 1 egg beaten, for brushing 2 cups confectioners' sugar, sifted 2 tablespoons milk 1/4 teaspoon finely gated lemon zest 1 teaspoon pure vanilla extract Instructions: Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar and flour over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes. Whisk the butter, egg yolk and vanilla into the yeast mixture. Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball. Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic, and note the time to help you keep track.) To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions, about 2 ounces each, with a pizza wheel or bench scraper. (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 3 equal-sized rolls.) Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes. Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F. Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 25 minutes. For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth. Transfer icing to a zip bag or pastry bag, and make a small cut in the corner of the bag. Ice buns in a thick cross shape over the top of the warm buns. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 73143,"Creme de la Crepe 1 cup whole milk 1 large egg 3/4 cup all-purpose flour 1/4 cup unsweetened Dutch-process cocoa powder 3 tablespoons confectioners' sugar 4 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract Pinch of salt 1/4 cup sweetened shredded coconut 6 tablespoons unsalted butter, at room temperature 3/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 1 kiwi, peeled and cut into small wedges 1/2 small mango, peeled and cut into sticks 1/2 cup raspberries
3 tablespoons dulce de leche or caramel sauce Instructions: Make the crepes: Combine the milk, egg, flour, cocoa powder, confectioners' sugar, 1 tablespoon melted butter, the vanilla and salt in a blender; pulse until smooth. Lightly brush a 10-inch nonstick skillet with some of the remaining melted butter; set over medium heat. Pour in 1/2 cup batter and swirl to coat the bottom of the pan; cook until almost set, about 4 minutes. Flip with a rubber spatula and cook until set, about 2 more minutes. Transfer to a baking sheet and let cool. Brush the skillet with more butter and repeat with the remaining batter to make 3 crepes. Make the filling: Preheat the oven to 375 degrees F. Spread the coconut on a baking sheet and bake until toasted, about 10 minutes; let cool. Beat the butter, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until smooth. Spread on the crepes, leaving a 1/2-inch border. Sprinkle with the coconut. Starting about 1 1/2 inches from the bottom of each crepe, arrange the kiwi, mango and raspberries in horizontal strips. Fold the crepes over the fruit to cover, then tightly roll up. Chill until firm, about 1 hour. Cut the crepe rolls into pieces. Thin the dulce de leche with 1 tablespoon water; serve on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 73144,"Barbequed Pork 3 pounds boneless pork butt 1/4 cup soy sauce 2 tablespoons dry sherry 1 tablespoon honey 1 tablespoon sugar 1 tablespoon minced garlic 1 tablespoon bean sauce 2 tablespoons hoisin sauce 1 teaspoon fivespice powder 1/4 cup honey 1/4 cup boiling water Instructions: Cut the pork butt in half, then slice each half into 3/4-inch thick strips. (You should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning the meat occasionally. Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with 1/4 inch of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F, and roast for another 15 to 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into 1/2-inch slices and arrange on a platter to serve. ","[Chardonnay, Zinfandel, Cabernet Sauvignon, Malbec]" 73145,"Cajun Style Crayfish Scallion Rice Cakes 1 pound cooked crayfish tail meat 2 pounds cooked rice 2 large eggs 1 bunch chopped scallions 1 pound grated Parmesan Hot pepper sauce Garlic powder Salt and freshly ground black pepper Flour, for dredging Vegetable oil, for sauteing Instructions: Mix the crayfish, rice, eggs, scallions, cheese, hot pepper sauce, garlic powder, and salt and pepper together. Test seasoning by cooking a tablespoons-worth; adjust seasonings. Mold the correctly seasoned cakes into round or oval cakes. Lightly dust in flour and saute in vegetable oil until golden brown on both sides. ","[Chenin Blanc, Zinfandel, Tempranillo, Garnacha]" 73146,"Neapolitan Napoleons 1 3/4 cups all-purpose flour, sifted before measuring 2 cups sugar, divided 4 eggs 1 quart milk 1/8 teaspoon salt 1 vanilla bean, split Packaged puff pastry, 1 or 2 sheets Optional flavorings and color: Strawberry or raspberry jam Pistachios Melted chocolate Food coloring Instructions: Because the pastry cream needs to be removed from the saucepan immediately, prepare a medium sized bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove. In a large bowl, whisk together the flour with 1 cup of the sugar as well as the eggs until incorporated. The mixture will be very thick. In a medium saucepan over medium heat, combine the milk, the remaining cup of sugar and the salt. With a pairing knife, scrape the inside of the vanilla bean and place contents into the saucepan. Cook the mixture, stirring occasionally to prevent scalding. Remove from heat when the milk just begins to simmer. While whisking constantly, slowly pour about half of the milk in a thin stream into the flour mixture. Once the 2 mixtures are combined, continue whisking the combined flour and milk and return the contents to the saucepan with the remaining milk. Place the saucepan on medium heat while whisking constantly. Cook the mixture until it thickens, approximately 2 minutes. Immediately remove the pan from the heat as soon as the first bubble breaks the surface of the pastry cream. Pour the hot pastry cream into the strainer or food mill over a medium sized bowl. With a spatula, push the cream through the strainer or food mill. To prevent a skin from forming, place plastic wrap directly on the surface of the cream and refrigerate for 3 to 4 hours, or overnight. Have packaged puff pastry unrolled on cutting board. Bake the puff pastry according to package directions. Spread layers of pastry cream between the baked puff pastry alternating optional flavors. Garnish with fruit or nuts and sprinkle with powdered sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 73147,"Spanish Tortilla 5 medium (about 1 kilogram/2 1/4 pounds) yellow flesh potatoes, peeled, thinly sliced 2 yellow onions, thinly sliced 1/4 cup (60 milliliters) olive oil, divided Kosher salt Freshly ground black pepper 6 eggs 4 to 6 eggs Sour cream Hot smoked salmon fillet, flaked Crumbled feta cheese, optional Finely chopped chives Lemon wedges Instructions: For the tortilla: Combine the potatoes, onions and 3 tablespoons of olive oil in a large bowl. Season with salt and pepper and toss to combine. Heat a medium oven-safe nonstick skillet over medium heat. Add the potatoes and onions, cover and reduce the heat to low. Cook for 25 to 30 minutes, or until the potatoes are cooked through and lightly golden, shaking and stirring the mixture occasionally. Beat the eggs in a large bowl with salt and pepper. Transfer the hot potatoes and onions into the egg mixture and stir. Add the remaining 1 tablespoon of oil to the pan. Transfer the egg and potato mixture back into the pan. Shake gently into an even layer and cook over low for 15 to 20 minutes, until the egg is set on top. For the garnishes: Meanwhile, bring a medium saucepan of water to a boil over high heat. Gently lower in 4 to 6 eggs, depending on how many people you\u2019re serving, and boil for 7 minutes. Drain the eggs and run under cold water. Peel the eggs and set aside for serving. Set your broiler to high. Broil the tortilla until the top is lightly golden brown, 2 to 3 minutes. Turn it out onto a cutting board. Slice into 4 to 6 wedges and transfer to plates. Top each with a dollop of sour cream and some salmon. Cut the boiled eggs in half and place one full egg on each serving. Scatter with some feta, if using, and chives and serve with a lemon wedge. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 73148,"Pineapple Chicken Salad with Pecans 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon whole grain mustard ? teaspoon paprika 1 (9.75-ounce) can premium chicken breast, drained 1 (8-ounce) can crushed pineapple, thoroughly drained ? cup canned whole water chestnuts, drained and chopped ? cup chopped celery 2 tablespoons red onion, finely chopped ? cup pecans, toasted and chopped 1 tablespoon chopped fresh parsley kosher salt and cracked black pepper Instructions: In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined. In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley. Fold in the dressing, tossing to fully coat. Season to taste with salt and pepper. Chill completely before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73149,"Crispy Orzo with Peas 1 can light coconut milk One 2-inch piece ginger, sliced
Kosher salt 2 cups orzo pasta
1/4 cup olive oil
1 cup frozen peas, thawed
1 bunch scallions, sliced thin (about 1/2 cup)
1 tablespoon lemon juice Instructions: In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger. Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73150,"Black Bean Soup 1 pound black beans, picked over, rinsed and drained 2 tablespoons unsalted butter or oil 1 cup finely chopped onion 1/2 cup finely chopped celery 1/2 cup finely chopped carrot 3 cloves minced garlic 1 teaspoon minced fresh thyme 2 large smoked ham hocks, about 1 1/2 pounds 9 cups water or homemade chicken stock 1/2 cup dry sherry Kosher salt and freshly ground pepper Optional serving garnishes: Sour cream or creme fraiche, finely chopped hard cooked egg, or 1 minced scallion Instructions: Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover and set aside for one hour. Drain and reserve. In a large soup pot heat the butter or oil over medium heat. Add the onions, celery and carrots, and saute until wilted and golden, about 10 minutes. Add the garlic and thyme and saute for 3 minutes more. Add the beans, hocks, water or stock, and bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, cook until beans and meat are tender, about 1 1/2 hours. Turn the soup off. Remove the hocks from the soup, set aside to cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes. Puree the soup, with an immersion blender or in batches in a blender. Heat the soup to a simmer with the meat. Season with salt and pepper. Add the sherry. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Rioja]" 73151,"Wancheese Fisherman's Risotto 1/2 tablespoon olive oil 2 ounces chopped bacon 8 medium peeled and deveined shrimp 6 medium sea scallops 14 ounces precooked al dente risotto 6 fluid ounces chicken stock 2 ounces jumbo lump crabmeat or back fin 1 cup diced Roma tomatoes 1/2 cup corn 2 ounces baby spinach 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 2 ounces grated Parmesan 2 tablespoons butter Instructions: Place a medium saucepan over medium-high heat. After the pan is hot, add the olive oil and bacon. Saute for 30 seconds, and then add the shrimp and scallops. Stir to keep from sticking, and cook for 1 1/2 to 2 minutes. Add the risotto, chicken stock, crabmeat, tomatoes, corn, spinach, salt and pepper. Delicately stir the ingredients together, best done with a wooden spoon. Now turn the heat to medium-low, and cook until the stock has cooked away, about 2 minutes. Add cheese and butter stir for 1 minute. Serve in a pasta bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73152,"Peachy-Ginger Tea Thyme 3 slices fresh ginger, about 1/8-inch thick 2 sprigs fresh thyme 1 bottle Pure Leaf? Not Too Sweet Peach Tea Instructions: Crush ginger and thyme with wooden spoon in 1-quart glass measuring cup. Stir in Pure Leaf™ Not Too Sweet Peach Tea. Strain and serve in ice-filled glasses. Garnish, if desired, with additional ginger and thyme. For a pitcher, simply double the recipe. For a cocktail version, simply add 1/4 cup bourbon whiskey. ","[Chardonnay, Riesling, Gewrztraminer]" 73153,"Asparagus, Salami and Mozzarella Tarts 1 large egg 1 sheet frozen puff pastry (half of a 17-ounce box), thawed 1 cup shredded mozzarella cheese 16 slices Genoa salami 16 asparagus spears, halved crosswise Instructions: Preheat the oven to 400? F. Whisk the egg and 1 tablespoon water in a small bowl until combined. Roll out the puff pastry into a 17-inch square. Using a sharp knife, cut the puff pastry sheet into sixteen 4 1/4-inch squares. Arrange the squares on a parchment-lined baking sheet spaced evenly apart. Add a pinch of mozzarella to the center of each pastry square, followed by a slice of salami and 2 pieces of asparagus. Lift opposite corners of each pastry square and fold them in, wrapping the pastry around the filling. Dab some of the egg wash onto the corners and press to seal. Brush each tart with more egg wash and bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73154,"Kentucky Hot Brown 4 ounces butter Flour to make a roux (about 6 tablespoons) 3 to 3 1/2 cups milk 1 beaten egg 6 tablespoons grated Parmesan cheese, plus extra for topping 1 ounce whipped cream (optional) Salt and pepper, to taste 1 cup sauteed mushrooms 1 whole tomato, sliced Slices roast turkey 8 to 12 slices of toast (may be trimmed) 8 to 12 strips fried bacon Instructions: Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73155,"Zucchini Goat Cheese Bundles 10 slices zucchini, cut lengthwise Salt and freshly ground black pepper 2 tablespoons olive oil 8 ounces goat cheese Chives, blanched Baby lettuce Vinaigrette of your choice Instructions: Season zucchini slices with salt and pepper. Rub zucchini slices with olive oil and grill on both sides. Separate the goat cheese into 10 equal balls. Take 2 zucchini slices and lay 1 on top of the other to form a plus sign. Place goat cheese ball in center of the zucchini slices and fold the ends over the top of the ball. Tie the bundle with a chive. Repeat steps with the remaining zucchini and goat cheese. Toss the baby lettuce with your vinaigrette. Serve the zucchini on the bed of baby lettuce. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 73156,"Garlic Yukon Gold Mashed Potatoes 2 pounds Yukon gold potatoes, washed and quartered 4 cloves garlic Kosher salt 1 1/2 cups heavy cream, warm 1 stick cold butter, cut into 9 pats Instructions: Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat. While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73157,"Pineapple-Sage Tequila Sour 1/2 cup sugar 4 chunks pineapple 2 large sage leaves 2 ounces reposado tequila 1/2 ounce fresh lemon juice Instructions: Make the simple syrup: Bring 1/2 cup water and the sugar to a simmer in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Let cool. (You should have about 2/3 cup syrup, enough for 10 cocktails.) For each drink: Muddle the pineapple, sage and 1/2 ounce of the simple syrup in a shaker with the handle of a wooden spoon. Add the tequila and lemon juice, fill with ice and shake well. Strain into a chilled coupe glass.
","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 73158,"Orange-Glazed Turkey Meatballs 1 egg 1/4 cup milk 1/2 cup plain bread crumbs 1 teaspoon salt 1/2 teaspoon McCormick? Poultry Seasoning 1/4 teaspoon McCormick? Black Pepper, Ground 1 pound ground turkey 1 tablespoon olive oil 1/2 cup chicken broth 1 cup orange marmalade 1 tablespoon white wine vinegar Pinch McCormick? Red Pepper, Ground Instructions:

1. Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning and pepper. Add ground turkey; mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.
2. Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well browned on all sides. Remove meatballs from skillet. Set aside.
3. Mix orange marmalade, broth, vinegar and red pepper in skillet on medium heat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet. Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73159,"Charcoal Grilled Baby Onions with Lime 3 bunches large green onions (see Note), or baby leeks 2 tablespoons olive oil Salt and freshly ground black pepper 2 large limes, cut into wedges Instructions: About 45 minutes before serving, light a charcoal fire and let it burn down to medium-hot. Carefully trim the root ends off the onion, trim 1/2-inch from the top, and cut away any withered outer leaves. Position the grill 4 to 6 inches above the coals and lay a double folded square of aluminum foil on one side of the grill. Brush the onions lightly with the oil and season to taste. Lay the white part of the onion on the grill over the fire and the green part on the foil. Lay a heavy cast iron skillet over them to press the onions down onto the grill, so they will have nice grill marks. Grill them, turning occasionally, for 7 to 13 minutes, depending on the size of the onions. They are done when the white bulb is browned and well marked, and the green tops are soft. Remove to a warm serving platter and squeeze a little lime juice over the top. Serve warm, accompanied by the remaining lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 73160,"Steak House Chopped Salad 1 tablespoon olive oil or canola oil 1 1/2 pounds well-marbled steaks, such as hangar or flank Salt and ground black pepper 1/2 cup sour cream 2 tablespoons mayonnaise 1/3 cup buttermilk 1 small shallot, finely chopped or grated 1 garlic clove, grated or pasted 1 teaspoon Dijon mustard Juice of 1/2 lemon 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh flat-leaf parsley Few dashes hot sauce 2 ounces blue cheese, crumbled as needed Salt and ground black pepper 1 large head romaine, roughly chopped 1/2 pint cherry tomatoes, halved 4 to 5 radishes, coarsely chopped 1 ripe avocado, pitted and chopped

Instructions: Place a heavy-bottomed skillet or a cast-iron skillet over medium heat with the oil. Season steaks liberally with salt and pepper, and cook to desired doneness, turning once, about 5 minutes per side for medium (for a steak that is 1-inch thick). Let steaks rest for 10 minutes before slicing.
While steaks are cooking, prepare dressing: In a large mixing bowl, whisk together all ingredients for dressing, and adjust seasoning as needed with salt, pepper and more lemon juice.
To serve, toss lettuce, tomatoes, radishes and avocado with prepared dressing, then divide among serving plates. Thinly slice steaks and top each salad. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73161,"Grilled Oysters with Lemon Dill Butter 8 tablespoons (1 stick) unsalted butter, at room temperature 1 teaspoon minced garlic
1 teaspoon minced dill
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
24 large fresh oysters on the half shell
Sea salt or fleur de sel
Instructions: Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73162,"Jazz Fest 1/2 shot high-proof rum (recommended: Bacardi 151) 1 shot coconut rum (recommended: Malibu) 1 shot spiced rum (recommended: Captain Morgan's) 1 shot silver rum (recommended: Bacardi) 2 shots pine-orange-passion fruit juice 1 shot red grenadine Maraschino cherry, for garnish Instructions: Into a hurricane glass with ice, combine all the ingredients. Stir and garnish with a cherry. ","[Rum, Grenadine]" 73163,"White Bean and Chicken Chili 2 tablespoons olive oil 1 large onion, chopped 4 garlic cloves, minced 2 pounds ground chicken 1 teaspoon salt, plus more for seasoning 2 tablespoons ground cumin 1 tablespoon fennel seeds 1 tablespoon dried oregano 2 teaspoons chili powder 3 tablespoons flour 2 (15-ounce cans) cannellini or other white beans, rinsed and drained 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces 11/2 cups frozen corn, thawed 4 cups low-sodium chicken stock 1/4 teaspoon crushed red pepper flakes Freshly ground black pepper for seasoning 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh flat-leaf parsley Instructions: In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 73164,"Peach-Blueberry Pie 1 recipe Basic Pastry Pastry, chilled 30 minutes, recipe follows Flour, for rolling 2 pounds peaches, pitted and sliced 1 pint blueberries 1/4 cup sugar 1/2 lemon, juiced 1 1/2 tablespoons cornstarch 2 tablespoons butter, cut into bits 1 egg, beaten with a drizzle of water Vanilla ice cream, for serving 2 cups all-purpose flour, plus more for rolling 3 tablespoons sugar 1/4 teaspoon salt 1 lemon, zested and finely grated 3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks 1 egg yolk 2 tablespoons ice water, plus more if needed Instructions: Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven. Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch. Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream. Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 73165,"Olive Oil Blondies with Chocolate Frosting Nonstick cooking spray, for the pan 2 cups flour
2 cups lightly packed dark brown sugar
1 teaspoon kosher salt
3/4 teaspoon baking powder
1 cup olive oil
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups confectioners' sugar 1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup cocoa powder
2 tablespoons heavy cream
1 teaspoon vanilla extract
A pinch of kosher salt
Sprinkles, for topping, optional
Instructions: For the blondies: Preheat the oven to 350 degrees F. Grease an 8-inch square pan with cooking spray and line with parchment paper. In a large bowl, whisk together the flour, brown sugar, salt and baking powder. In a separate bowl, whisk together the olive oil, vanilla and eggs. Stir the wet ingredients into the dry ingredients and pour the mixture into the pan, spreading it out evenly. Bake until the center is set; begin checking for doneness at 35 minutes. Let cool in the pan on a rack for 10 minutes, then remove to the rack and cool completely. For the frosting: Use an electric mixer to beat together the confectioners' sugar, butter, cocoa powder, heavy cream, vanilla and salt. Spread the frosting on the blondies, top with sprinkles (if desired) and cut into squares. Store in an airtight container in the fridge for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73166,"Trattoria Veggie Grillers 1 Grillers Prime Veggie Burgers 1 thin slice mozzarella cheese (about 3/4 ounce) 2 teaspoons reduced-fat mayonnaise or mayonnaise 1 teaspoon pesto 1/2 (5- to 6-inch) focaccia, split, or 1 hamburger bun, split 2 tablespoons slivered roasted red bell pepper 2 to 3 fresh basil leaves Instructions:

1. Cook Veggie Burger according to package directions. Top hot burger with cheese slice. Let stand for 1 minute or until cheese melts.
2. Meanwhile, in small bowl stir together mayonnaise and pesto.
3. Serve burger in focaccia along with mayonnaise mixture, roasted pepper and fresh basil leaves. ON THE GRILL: Preheat Grill Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73167,"Thick Cut Mustard Marinated Pork Chops with Caramelized Red Onions 4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick 1/4 cup olive oil 2 to 3 tablespoons Dijon mustard Salt Freshly ground black pepper Leaves from a few sprigs fresh thyme 3 tablespoons vegetable oil 2 medium red onions, thinly sliced 1 tablespoon honey 1 tablespoon balsamic vinegar Kosher salt Freshly ground black pepper Instructions: Chops: Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking. Onions: Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper. Serve chops with little heap of onions. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 73168,"In-N-Out-Style Double Cheeseburgers 2 tablespoons vegetable oil, plus more for brushing 2 large onions, finely chopped Kosher salt 1/4 cup mayonnaise 2 tablespoons ketchup 1 tablespoon sweet pickle relish 1/2 teaspoon white vinegar 2 pounds ground beef chuck (preferably 60% to 80% lean) 4 hamburger buns, split 1/4 cup dill pickle chips 4 to 8 thin slices tomato 3/4 cup torn iceberg lettuce Freshly ground pepper 1/4 cup yellow mustard 8 slices American cheese Instructions: Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and season with 3/4 teaspoon salt; cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (Reduce the heat to low if the onions are browning too quickly.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 minutes; transfer the onions to a bowl and set aside. Mix the mayonnaise, ketchup, relish and vinegar in a small bowl; set aside. Form the beef into 8 patties, about 4 inches wide and 1/2 inch thick. Heat a griddle or large skillet over medium heat; lightly brush with vegetable oil. Toast the buns cut-side down on the griddle. Spread each bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, 1 or 2 tomato slices, some lettuce and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.) Season both sides of the patties with salt and pepper. Working in batches, transfer the patties to the griddle and cook 3 minutes. Spread about 1 1/2teaspoons mustard on top of each patty, then flip and cover with 1 cheese slice; cook 2 more minutes for medium. Top 4 of the patties with the caramelized onions, then cover with the remaining patties cheese-side up. Transfer the double patties to the bun bottoms; cover with the bun tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]

" 73169,"Double Chocolate Pancakes with Salted Caramel Sauce 2 large eggs 1 tablespoon granulated sugar 2 tablespoons dark brown sugar 1 1/4 cups buttermilk, at room temperature 3 tablespoons unsalted butter, melted, plus more for the griddle 1 teaspoon pure vanilla extract 1 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 teaspoon instant espresso powder 2 teaspoons baking powder 1/4 teaspoon fine sea salt 3 ounces semisweet or bittersweet chocolate, finely chopped Salted Caramel Sauce, warm, recipe follows Confectioner's sugar, optional Raspberries, optional 1 cup sugar 1/2 cup heavy cream 2 tablespoons unsalted butter, at room temperature 3/4 teaspoon fleur de sel or other coarse sea salt Instructions: Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired. Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 73170,"Polish Honey Cake 1 tablespoon melted butter 2 cups fine dry bread crumbs 1 cup honey, plus more, for garnish 1/4 cup brown sugar 4 eggs, separated 1 cup toasted chopped hazelnuts Whipped cream, for garnish Instructions: Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside. Preheat oven to 375 degrees F. Place honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining bread crumbs and hazelnuts. In a separate bowl, whisk the egg whites until stiff and fold into the batter. Place mixture into the brioche tins and bake for 45 minutes. When cool remove from pan and garnish with whipped cream and a drizzle of honey. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 73171,"It's a Wonderful Sangria 1 bottle chilled dry white wine 1 bottle chilled champagne (modestly good champagne will do) 3 oz. Damiana liqueur (herbal liqueur with citrus and vanilla flavors) 2 freshly sliced pears 2 apples (sliced and cored) 20 whole cloves 1 tsp. ground nutmeg Instructions: In a large pitcher, add the pears, apples, cloves and nutmeg. Add the Damiana liqueur and stir. Add the wine and stir gently. Refrigerate overnight. When you're ready to serve, pour in your champagne, stirring it slowly within the mixture. Serve in an ice-filled wineglass. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73172,"Quiche with Country Ham Vegetable oil, for poaching and sauteing 1/2 cup diced country ham 3 new potatoes, sliced 1/4-inch thick (about 1 1/2 cups) 1 homemade or store-bought refrigerated 9-inch pie crust 2 to 3 cups dried beans, to use as pie weights 4 large eggs, slightly beaten
3/4 cup half-and-half
Pinch kosher salt 1 teaspoon black pepper
1 cup grated aged gouda 1 green onion, chopped Instructions: Preheat the oven to 350 degrees F. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the ham and saute until just starting to brown. Place the potatoes in a small saucepan and cover with vegetable oil. Cook over low heat until the oil just starts to bubble and the potatoes are tender, about 15 minutes. Remove the potatoes and place on a paper towel-lined plate. Meanwhile, line a 9-inch pie pan with the prepared pie crust and pierce with a fork. Cover with parchment and fill with the dried beans. Blind bake the crust for 10 minutes. Let cool, then carefully remove and discard the paper and beans. In a medium bowl, beat together the eggs, half-and-half, salt and pepper. Layer the empty pie shell with the potatoes, ham, and 1/2 cup of the cheese. Pour the egg mixture over the filling. Sprinkle the remaining 1/2 cup cheese and the green onions over the top. Bake on the bottom rack of the oven until the center just sets and the top is golden, 35 to 40 minutes. Let cool 10 minutes before slicing.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73173,"Dump Spinach and Artichoke Dip from Frozen 2 tablespoons extra-virgin olive oil 2 heaping cups frozen artichoke quarters
One 8-ounce block cream cheese
2 heaping cups chopped frozen spinach
1 cup grated Havarti cheese
1 cup grated low-moisture mozzarella
1/4 cup heavy cream
1/3 cup mayonnaise
1 clove garlic, grated
1/4 cup grated Parmesan
1/4 cup panko breadcrumbs Instructions: Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes. Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.
","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 73174,"Funeral Hotdish 1 pound Italian pork sausage, casings removed One 28-ounce can chopped tomatoes
2 cups macaroni noodles
1 1/2 cups vegetable or chicken stock
3/4 cup peas, fresh or frozen
Kosher salt and freshly ground black pepper
1 cup shredded cheese (I like a mix of Parmesan and mozzarella!)
A handful of fresh parsley or torn basil, for garnish, optional
Instructions: Heat a large pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7 minutes. Add the chopped tomatoes, noodles and stock and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the noodles are tender, 25 to 30 minutes. Stir in the peas (if they're frozen, they'll thaw pretty much immediately when stirred in). Season with salt and pepper. Top with cheese and herbs, if desired. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 73175,"Flourless Chocolate Torte 1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon 1 pound semisweet chocolate, coarsely chopped 1/4 cup amaretto 8 large eggs 1/4 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon salt Confectioners' sugar or cocoa powder, for garnish Fresh raspberries, for garnish Instructions: Preheat oven to 325 degrees F. Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil. Combine the chocolate, butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve. Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times - until all of egg mixture has been folded into chocolate mixture. Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight. Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away the parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 73176,"Gluten-Free Zucchini Pasta Primavera 2 cups fresh or frozen broccoli florets 3 tablespoons olive oil 3/4 cup 1/4-inch-thick half-moon slices onion 4 cloves garlic, minced 2 cups 1/4-inch-thick sliced white mushrooms 1 cup 1/4-inch-thick sliced carrots 1 cup 1/4-inch-thick sliced red bell peppers 1 cup unsalted chicken broth 3 tablespoons cashew butter 2 teaspoons lemon juice 1 teaspoon Dijon mustard Sea salt and freshly ground black pepper 1 pound zucchini, cut into long strands with a julienne peeler or mandolin Instructions: Bring a medium saucepan of water to a boil. Add the broccoli and cook until bright green, tender-crisp and slightly undercooked, 2 minutes. Drain and set aside. Heat 2 tablespoons of the oil in a large nonstick skillet set over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes. Add the mushrooms, carrots and peppers, and cook, stirring occasionally, until the carrots are fork tender, 10 to 12 minutes. Combine with the broccoli.
Bring the chicken broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth. Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper. Gently toss with the vegetables.
Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the zucchini and cook, stirring occasionally, 1 to 2 minutes. Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper. Serve the zucchini \pasta\ topped with the vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73177,"The Neelys' Spicy Fried Wings 1 tablespoon seasoning salt 1 tablespoon red pepper flakes 2 teaspoons cayenne pepper 2 teaspoons poultry seasoning 1 teaspoon lemon pepper Freshly ground black pepper 3 pounds chicken wings, split at the joint, tips removed 2 large eggs 2 tablespoons hot sauce 1 tablespoon red pepper flakes 1 teaspoon cayenne pepper Freshly ground black pepper 2 cups all-purpose flour Vegetable oil, for frying 1 cup sour cream 2 tablespoons horseradish 1/4 cup chili sauce 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Make the seasoning: Whisk the seasoning salt, red pepper flakes, cayenne, poultry seasoning, lemon pepper and 2 teaspoons black pepper in a small bowl. Set aside 2 tablespoons seasoning in a separate bowl. Rinse the wings under cold water and place in a shallow baking dish. Sprinkle with the seasoning, then refrigerate, covered, 1 hour. Make the batter: Whisk the eggs, hot sauce, red pepper flakes, cayenne and 1 teaspoon black pepper in a medium bowl. Put the flour in a shallow dish or pie plate. In a large deep fryer or Dutch oven, heat 2 inches of vegetable oil until a deep-fry thermometer registers 350 degrees F. Dip the wings in the eggs, then in the flour. Place the wings, three at a time, in the hot oil and fry until golden, 8 to 10 minutes, turning occasionally. Transfer to a paper-towel-lined baking sheet. Make sure the oil returns to 350 degrees F before adding the next batch. Sprinkle the wings with the reserved seasoning to make them extra hot. Make the sauce: Mix the sour cream, horseradish, chili sauce, cayenne, and salt and black pepper to taste. Serve with the wings. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 73178,"Mexican Chocolate Sundae 2 cups all-purpose flour 2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter 4 heaping tablespoons cocoa powder
1 cup boiling water Cinnamon Hot Fudge Sauce, recipe follows Vanilla ice cream, for serving Whipped cream, for serving Cherries, for topping 2 cups sugar 2 cups heavy cream
2 cups cocoa powder
2 sticks (1 cup) salted butter
1/2 teaspoon ground cinnamon
Instructions: Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside. In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth. Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry. Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.) ","[Malbec, Zinfandel, Petite Sirah, Port]" 73179,"Chicken Salad 4 cups 1-inch diced poached chicken, see recipe below 1 rib celery, cut into 1/4-inch dice 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice 1 1/2 teaspoons finely chopped fresh tarragon or fresh dill 2 tablespoons finely chopped parsley 1 cup prepared or homemade mayonnaise 2 teaspoons strained freshly squeezed lemon juice 1 teaspoon Dijon mustard 2 teaspoons kosher salt Freshly ground black pepper to taste 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, cut in half 1 small carrot, cut in half 1 stalk celery, trimmed and cut in half 3 pounds free-range chicken breasts halves, on the bone, trimmed 5 to 6 cups homemade or low-sodium chicken broth Instructions: In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside. In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper. Add to the chicken and mix gently until combined. Refrigerate until ready to serve. In a medium to large saucepan, place the parsley, thyme, onion, carrot, celery, and chicken breasts. Cover with the broth. Bring just to a boil, lower the heat to a gentle simmer and cover. Poach the chicken over very low heat for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool in the stock for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Remove the chicken from the bones and cut the meat into cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
","[Burgundy, Pinot Grigio, Sauvignon Blanc, Riesling]" 73180,"Can-Dewtini 1-1/2 oz. Melon vodka 1/2 honeydew melon 1/2 cantaloupe 1 tsp. agave nectar, optional 2 cantaloupe balls and 1 honeydew ball, garnish Instructions: Remove honeydew and cantaloupe seeds and rind before blending until liquefied. Pour this concoction into a shaker glass filled with ice and Melon vodka. Shake for approximately 6 seconds then strain into a large chilled martini glass. Garnish by skewering the three melon balls on a swizzle stick with the honeydew ball in the center. ","[Prosecco, Moscato, Sauvignon Blanc]" 73181,"Beets with Lemon and Thyme 3 pounds loose beets Zest of 1 lemon 1 bunch fresh lemon thyme or regular thyme, leaves picked and roughly chopped Salt Instructions: Boil the beets, skin on, until fork penetrates easily. Cool beets under cold water, and refrigerate for at least 2 hours. Slip peel off beets using gloves or kitchen towel. Using a mandoline with julienne attachment or slicing by hand, cut beets to desired shape and size. Add the lemon zest, thyme, and salt to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 73182,"Dragon Eggs 3/4 cup white vinegar 1/2 cup soy sauce
1/2 cup granulated sugar 1 teaspoon Worcestershire sauce 1/2 cup vegetable oil
1/2 cup chopped garlic 2 pounds ground pork 1/4 cup vegetable oil, plus more for coating the steamer basket and dumplings 2 tablespoons oyster sauce
2 tablespoons soy seasoning sauce, such as Golden Mountain 2 tablespoons granulated sugar
1 teaspoon black pepper
4 cloves garlic, minced
2 large eggs
4 ounces small cooked shrimp
8 ounces crab claw meat
About 60 thin shu mai-style wonton skins (3-inch squares) 6 jalapenos, each cut into 10 wheels (circles), for garnish Fresh cilantro leaves, for garnish Instructions: For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil; set aside. In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden. Strain the oil and hold the garlic until ready to plate. For the dumplings: Put the ground pork in a large mixing bowl. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Blend the shrimp in a food processor to a coarse texture. Gently combine the crab meat and ground shrimp with the pork mixture. Start heating water in the bottom of steamer on the stovetop to bring to a boil. To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. Leave the top open so the meat-seafood mixture is visible. Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. Place the dumplings into the steamer basket; it's OK if they touch each other. Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water. Steam each layer until clear droplets form on the dragon eggs, about 10 minutes. Repeat with the remaining dumplings. When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. Garnish with cilantro and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 73183,"Pithivier 4 ounces blanched almonds 4 ounces sugar 1 1/2 tablespoons flour 4 ounces unsalted butter 2 eggs 1 tablespoon almond essence or almond extract 1 pound puff pastry 1 egg beaten with 1 tablespoon water, for egg wash Instructions: To prepare the Almond Cream: in a food processor, combine the almonds, sugar, and flour. Process to a mealy consistency. Add the butter, a piece at a time. Add the eggs, one at a time. Continue to process until smooth. Refrigerate at least 1 hour before use. Roll out the puff pastry to about 1/8-inch thickness. Cut one 10-inch circle and one 11-inch circle. Place the smaller circle on a parchment lined baking sheet. Brush the edge with egg wash. Spread the almond cream in the center, leaving the outer 2 inches of the circle clean. Cover with the larger circle and lightly press down the edges. Brush the top with egg wash. Refrigerate at least 30 minutes before decorating. Preheat the oven to 375 degrees F. Using the dull edge of a paring knife, press it against the sides of the Pithivier to seal. Decorate the top by lightly cutting from the center moving towards the edge in half circles, leaving about 1/2-inch spaces between the cuts. Put a couple of vents and place in a parchment lined baking sheet. Bake for 40 minutes or until puff pastry is baked. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73184,"Fragrant Pork 6 tablespoons groundnut (peanut) or vegetable oil 1 eggplant, halved lengthwise, and cut into long 1/2-inch thick slices
Water, as needed 2 cloves garlic, crushed and finely chopped 1 tablespoon freshly grated ginger
1 medium red cl, finely chopped 7 ounces ground pork 1 tablespoon Shaohsing rice wine or dry sherry 2 tablespoons cl bean sauce, see Cook's Note 7 ounces chicken stock, hot 2 pak choy or 1/2 head Chinese cabbage, halved and sliced lengthwise
1 tablespoon clear rice vinegar or cider vinegar 1 teaspoon toasted sesame oil 2 spring onions, chopped 1 tablespoon cornstarch, blended with 2 tablespoons cold water Instructions: Set a wok over a high heat, and add 4 tablespoons groundnut oil. Fry the eggplant slices with just a splash of water, being careful of the splatter, until softened and golden on the outside. Transfer to a plate, and set aside.
Wipe down the wok, reheat, and add the remaining 2 tablespoons groundnut oil. Stir-fry the garlic, ginger, and cl for a few seconds, and then add the ground pork. Stir-fry for 1 minute, and then pour in the rice wine or sherry. Cook until the meat has browned, and then add the cl bean sauce, and stock. Return the eggplant slices to the wok, along with the pak choy.
Season the dish with the vinegar, and sesame oil, and bring everything to a boil. Stir in the chopped spring onions. Add the blended cornstarch slurry, and stir to thicken the sauce. Serve immediately. ","[Syrah, Pinotage, Tempranillo, Barbera]" 73185,"Pork Loin with Fig and Port Sauce 2 1/2 cups port 1 1/4 cups reduced-sodium chicken broth 8 dried black Mission figs, coarsely chopped 2 sprigs fresh rosemary 2 cinnamon sticks 1 tablespoon honey 3 tablespoons unsalted butter, cut into pieces Salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons chopped fresh rosemary leaves 1 tablespoon salt, plus additional for seasoning 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning 1 cup canned low-salt chicken broth 1 (4 to 4 1/2-pound) boneless pork loin Instructions: For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.) For the pork: Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste. Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 73186,"Gore Corn 6 ears sweet white corn 1 pound butter 1 bunch cilantro, leaves chopped 1 pound Cotija cheese, crumbled Instructions: Preheat a grill to 350 degrees F.
Grill the corn with husks on for 30 minutes, then remove the husks. Melt the butter in a small pan over low heat and stir in the cilantro. When the corn is ready to be removed from the grill put them on a serving platrer and apply the butter mixture. Top with cheese and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 73187,"Papaya and Mission Fig Wontons with Jack Daniels Maple Glaze 2 ounces Jack Daniels 6 ounces maple syrup 1 papaya, small dice 8 figs, thinly sliced 4 tablespoons powdered sugar, divided Salt and freshly ground black pepper 1 egg, beaten, for egg wash 12 wonton skins Instructions: In a sauce pot, add the whiskey and carefully flambe. When the flames have died down, add the syrup. Reduce by a 1/3 and reserve. In a bowl, combine the papaya, figs, 1 tablespoon of the powdered sugar, and a pinch of salt and pepper. Egg wash the edges of 1/2 the wonton skin, and place a 1/4 size dollop of the papaya combo in the center and fold the wonton. Repeat for each wonton. Preheat a deep fryer or a large pot halfway filled with oil to 360 degrees F. Fry the wontons for 1 to 1 1/2 minutes or until skin is brown and bubbly. Remove and toss with 1 tablespoon of powered sugar. To plate, place in a bowl with the sauce in the center as focus. Fan the wontons and dust with remaining powdered sugar. ","[Burgundy, Pinot Grigio, Riesling, Gavi]" 73188,"Paella with Tomatoes 3 1/2 cups stock or water 1 1/2 pounds ripe tomatoes, cored and cut into thick wedges Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 medium onion, minced 3 cloves garlic, minced (1 tablespoon) 1 tablespoon tomato paste Large pinch saffron threads, optional 2 teaspoons Spanish pimenton (smoked paprika), or other paprika 2 cups Spanish or other short-grain rice Minced fresh flat-leaf parsley, for serving Instructions: Preheat the oven to 450 degrees F. Warm stock or water in a saucepan. Put the tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat. Put the remaining 3 tablespoons oil in a 10-inch or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes. Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving. ","[Rioja, Tempranillo, Garnacha, Cava]" 73189,"Salmon Kebobs with Quinoa and Grapefruit Salad 1 medium grapefruit 8 thin slices fresh ginger 1/4 cup extra-virgin olive oilgin 3/4 cup quinoa 1 1/2 cups water 1/2 teaspoon kosher salt, plus additional for seasoning 1 tablespoon white wine vinegar 2 teaspoons honey 1 small serrano or jalapeno cl, minced (with seeds for maximum heat) 2 scallions (both white and green parts), minced 2 tablespoons chopped fresh cilantro leaves Freshly ground black pepper 1 1/2 pound skinless, center-cut salmon, cut into 2-inch cubes Instructions: Strip the peel from the grapefruit with a vegetable peeler, taking care not to include the bitter white pith. Warm the grapefruit peel, ginger, and olive oil in a small saucepan over medium heat. As soon as the oil starts to bubble, after about 2 minutes, remove from heat. Set the oil aside to steep for 30 minutes. Strain and reserve the oil. Meanwhile, rinse the quinoa in a bowl and drain. Put the quinoa in a small saucepan with the water and 1/2 teaspoon salt. Boil over high heat, and then reduce heat to maintain a gentle simmer and cook, uncovered, for 15 minutes. Set aside off the heat, undisturbed, for 5 minutes. Transfer the quinoa to a bowl and fluff with a fork. Cool. Segment the grapefruit over a bowl, reserving the segments and juice separately. Whisk 3 tablespoons of the grapefruit juice with the vinegar, honey, and salt to taste in a medium bowl. Gradually whisk in 3 tablespoons of the reserved grapefruit oil, starting with a few drops and then adding the rest in a stream to make a slightly thick dressing. Season with pepper to taste. Toss quinoa with the dressing, chiles, scallions, and cilantro. Season with salt and pepper, to taste. Preheat a stovetop or outdoor grill to high heat. Thread the salmon cubes onto the skewers. Brush with the remaining 1 tablespoon grapefruit oil, and season with salt and pepper. Grill the skewers, turning as each side browns but the salmon is still moist, about 3 minutes. Toss the grapefruit segment into the salad, divide among 4 plates, and top with the salmon kebobs. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73190,"Hot Toddy 1 lemon, thinly sliced, plus more for garnish 1/2 cup Demerara sugar 1 quart water 2 1/2 cups Scotch whiskey Freshly grated nutmeg Instructions: Combine the lemon, sugar, and water in a small, 2 to 3-quart slow cooker set to high. Cover and heat, stirring occasionally, until the sugar dissolves completely, 20 to 30 minutes. Add the Scotch whiskey and stir to combine. Reduce the heat to low and serve warm with lemon slices and freshly grated nutmeg. ","[Single Malt Scotch Whisky, Islay Scotch Whisky, Peated Scotch Whisky]" 73191,"Key Lime Pie 1/3 of a 1-pound box graham crackers 5 tablespoons melted unsalted butter 1/3 cup sugar 3 egg yolks 2 teaspoons lime zest 1 (14-ounce) can sweetened condensed milk 2/3 cup freshly squeezed Key lime juice, or store bought 1 cup heavy or whipping cream chilled 2 tablespoons confectioners' sugar Instructions: For the graham cracker crust: Preheat the oven to 350 degrees F. Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on. For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving. For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 73192,"White Peppermint Snowballs Mock 1 1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury) 1/2 teaspoon peppermint extract (recommended: McCormick) 1/3 cup crushed peppermint candies, plus more for garnishing 1 cup powdered sugar, divided 1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury) 1/2 cup all-purpose flour 1/2 teaspoon peppermint extract (recommended: McCormick) 1/2 teaspoon red food coloring Instructions: Preheat the oven to 350 degrees F. Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar. Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks. Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve. Variation: Peppermint Candy Cane Twists Preheat the oven to 375 degrees F. Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended. Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter. To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73193,"Pavlova 1 cup granulated sugar 1 tablespoon cornstarch
3 large egg whites Pinch of kosher salt
1 teaspoon white vinegar
1/3 cup store-bought lemon curd, for serving
2 cups mixed berries (raspberries, blueberries, halved blackberries, sliced strawberries), for serving Instructions: Preheat the oven to 300 degrees F. With a marker, mark a 7-inch circle on a piece of parchment paper. Flip the parchment over and place on a baking sheet. In a small bowl, whisk together the sugar and cornstarch. In the bowl of a stand mixer, combine the egg whites with a pinch of salt and beat with the whisk attachment until soft peaks form. Add 3 tablespoons water and keep beating until you get soft peaks again. Increase the mixer speed to high. Add the sugar mixture 1 tablespoon at a time and continue to beat for 1 minute. Add the vinegar and beat until the meringue is glossy and holds stiff peaks, about 5 minutes. Spread the meringue inside the marked circle on the parchment, making the edges slightly higher than the inside of the circle (it should look like a \crater). Bake until the meringue is pale golden and has a crust, about 45 minutes; the inside should still be marshmallow-like. Turn off the oven, prop the door open and let the meringue dry for 1 hour. To serve, place the Pavlova on a serving dish. Spread the inside of the crater with a thin layer of lemon curd. Top with berries and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73194,"Mini Churros with Dulce de Leche Hot Chocolate 2 tablespoons unsalted butter 2 tablespoons vegetable shortening 1/4 cup plus 1 tablespoon granulated sugar 1/2 teaspoon kosher salt 1 cup cake flour (not self-rising) Vegetable oil, for frying 1 tablespoon packed light brown sugar 1/2 teaspoon ground cinnamon For the hot chocolate: 2 1/2 cups milk 2 ounces semisweet chocolate, chopped 1 cup dulce de leche, plus more for topping 1 cinnamon stick, broken in half Whipped cream, for topping Instructions: Make the churros: Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside. Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool slightly, then transfer the dough to the pastry bag. Pipe 1-inch logs onto the prepared baking sheet, using kitchen shears to snip off each piece (you should have 26 to 28 churros). Let rest at room temperature, about 20 minutes. Meanwhile, make the hot chocolate: Bring the milk to a simmer in a saucepan over medium heat. Add the chocolate, dulce de leche and cinnamon stick. Cook, stirring, until the chocolate melts and the mixture is combined, about 2 minutes. Cover and keep warm over low heat. Fry the churros: Heat about 2 inches of vegetable oil in a Dutch oven or large pot until a deep-fry thermometer registers 360 degrees F. Combine the remaining 1/4 cup granulated sugar, the brown sugar and ground cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp, 4 to 5 minutes. Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add to the cinnamon sugar and toss to coat. Remove the cinnamon stick from the hot chocolate and divide among mugs. Top with whipped cream and drizzle with dulce de leche. Serve with the churros. ","[Chardonnay, Pinot Grigio, Vermentino, Rioja]" 73195,"Sunny's Easy Braised Tomato Chicken and Spinach with Fettuccine 2 pounds boneless, skinless chicken thighs (about 8), cut into 1-inch cubes Kosher salt and coarsely ground black pepper
2 tablespoons olive oil
1 1/4 pounds cherry tomatoes
3/4 cup roughly chopped kalamata olives
1/2 teaspoon red cl flakes
2 cloves garlic About 4 cups low-sodium chicken stock
1 pound fresh spinach fettuccine
6 ounces baby spinach
Lemon wedges, for serving Instructions: Season the chicken generously with salt and pepper. In a large pan with straight sides and a lid (large enough to eventually hold all the chicken nestled in 1 layer), add the olive oil over medium-high heat. Once the oil begins to swirl, add the chicken pieces in batches, without crowding the pan. Cook until golden brown, flipping and browning on all sides. The purpose isn't to fully cook them here, just to get color. Remove the chicken to a plate. Immediately add the tomatoes to the pan and allow them to roast while resting for a few minutes, then shake the pan and stir to get another side of the tomatoes roasting on the bottom of the pan. Cook like this until the tomatoes are charred and begin to break apart and create a sauce, about 8 minutes. Add the black olives, cl flakes and garlic to the tomatoes. Then, nestle the chicken pieces back into the pan. Add enough chicken stock so the chicken is almost but not completely covered by the liquid (leave about 1/2 inch). Cover and lower to a simmer. Cook until the check of a garlic clove reveals it to be tender, or the chicken is cooked through, about 30 minutes. Bring the liquid in the pan back to a boil. Add the pasta and spinach and cook until the pasta is al dente, about 5 minutes (according to the timing on the package). Remove the pasta to serving plates or bowls. Pour the chicken and spinach sauce over the pasta and serve with a spritz of lemon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 73196,"Emeril's Favorite Pastrami Sandwich 6 ounces sliced pastrami 2 tablespoons whole-grain mustard 4 ounces beer 3 slices onion, rings intact 1 tablespoon oil Salt and pepper 2 slices rye bread or thick crusty brown bread Instructions: Preheat a grill. Season onions with salt and pepper and brush with oil. In a small saucepan combine beer and mustard and bring to a boil. Add pastrami and simmer for 3 minutes. Grill onions on both sides and toast bread on a cooler part of the grill. When all ingredients are heated, prepare sandwich. ","[Chardonnay, Riesling, Pinot Noir, Zinfandel]" 73197,"Pandora's Box One 1-pound package vanilla-flavored almond bark, such as Candiquik Two 3 1/2-ounce bags puffcorn, such as Chester's Butter Puffcorn (about 9 1/2 cups) Instructions: Microwave the almond bark in a microwave-safe bowl until melted, 1 to 2 minutes. Place the puffcorn in a large mixing bowl or giant resealable bag (like a sweater storage bag). Pour the melted almond bark over the puffcorn and mix or shake to completely coat. Spread the mixture out onto parchment paper or in a single layer in the resealable bag to set, about 10 minutes. Store in an airtight container. If left uncovered for too long, the puffcorn will get soggy. Lasts about 5 minutes! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 73198,"Blackened Chicken Sandwiches with Almond Butter and Red Pepper Jam Two 6- to 8-ounce boneless, skinless chicken breasts 1 tablespoon blackened seasoning
2 tablespoons unsalted butter
8 slices wheat berry bread 4 to 6 tablespoons almond butter
4 tablespoons red pepper jam
Instructions: Coat the chicken breasts on both sides with the blackened spice mix. Heat the butter over medium heat in a cast-iron skillet. Cook the chicken halfway, about 5 minutes. Flip and repeat until the center is no longer pink, 5 to 6 more minutes. Let the chicken rest before slicing against the grain into 1/4-inch-thick pieces. Toast the bread, then spread 1 to 1 1/2 tablespoons almond butter on one side of each of 4 slices. Spread 1 tablespoon pepper jam on one side of each of the remaining 4 slices. Divide the chicken among the 4 slices with almond butter, then top each sandwich with a pepper jam slice. Enjoy! ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 73199,"Garlic-Stuffed Lamb Loin Bites 1 cup olive oil 1/4 teaspoon red pepper flakes, toasted (see Cook's Note) 1/3 cup fresh oregano leaves, chopped 2 teaspoons finely chopped garlic 1/2 teaspoon grated lemon zest 1 1/2 pounds (trimmed weight) lamb loin, boned, fat and membranes removed (reserve tenderloins for another use) 1/2 cup Roasted Garlic Paste, recipe follows Salt and freshly ground black pepper 4 metal or wooden skewers, soaked in water 30 to 60 minutes 2 tablespoons extra-virgin olive oil 1 pound whole garlic heads 1/2 cup pure olive oil Salt and freshly ground black pepper Instructions: In a small skillet, heat the olive oil and chili flakes over low heat for 1 minute. Turn off the heat and add the oregano, garlic and lemon zest. Pour mixture out of the pan and into a bowl. Allow to cool. For the lamb skewers: Slice lamb loin lengthwise (as if filleting) into 2 pieces about 1/2-inch thick. Using a mallet or the heel of your palm, lightly pound meat to about 1/4-inch thickness then cut each in half lengthwise. Place meat in a non-metallic dish and pour reserved oregano marinade over the meat. Turn several times to coat, cover, and refrigerate at least 1 hour or overnight. When ready to cook, prepare grill or preheat broiler. Remove lamb from marinade and discard marinade. Spread about 1 tablespoon garlic paste on each of the lamb pieces. Season with salt and pepper. Roll meat lengthwise end to end and place on skewers. Brush with olive oil. Grill or broil to desired doneness, 10 to 15 minutes for medium-rare meat, depending on heat of grill. Turn meat occasionally to ensure even cooking. Preheat the oven to 350 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool. When garlic is cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 73200,"Potato and Rajas Tacos 3 medium boiling potatoes, peeled and cut into 1/2-inch dice 4 cups creamy rajas, recipe follows 1/2 cup olive oil 2 medium onions, halved and cut in 1/4-inch slices, lengthwise 4 medium red bell peppers, roasted, peeled, seeded and julienned 1 cup heavy cream 3/4 cup grated Manchego or Monterey Jack cheese 2/3 cup grated Cotija, Romano or Parmesan cheese 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 freshly squeezed lime juice 3/4 teaspoon salt Pinch of freshly ground black pepper Instructions: Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve. In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers and chiles. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately. In a mixing bowl, combine all the ingredients. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than 1 day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 73201,"Lemon Broiled Chicken with Bulgur Salad 1 cup bulgur wheat Kosher salt and freshly ground black pepper 1/2 cup lemon juice (from 4 to 6 lemons) 1 tablespoon Dijon mustard 4 cloves garlic, minced 1 small shallot, minced 1 cup extra-virgin olive oil 8 boneless, skin-on chicken pieces (4 breasts and 4 thighs), trimmed of excess fat 1 cup halved grape tomatoes 1/2 cup chopped fresh parsley 1/4 cup packed chopped fresh mint 2/3 English cucumber, diced (about 1 cup) Instructions: Put the bulgur, 2 teaspoons salt and 1 1/2 cups water in a saucepan and bring to a boil. Cover immediately, remove from the heat and let stand until all of the water has been absorbed, about 20 minutes. Position an oven rack in the top of the oven, put a baking sheet on the rack and preheat the broiler on low. (If the broiler has just 1 setting, preheat the baking sheet on a rack 8 inches from the broiler.) Add the lemon juice, mustard, garlic and shallot to a medium bowl and whisk to combine. Whisk in 1 teaspoon salt and a couple turns of ground black pepper. Drizzle in the olive oil, whisking until well combined. Pour half of the mixture into a large bowl or resealable plastic bag. Reserve the remaining half for the bulgur. Add the chicken to the marinade, turning to coat evenly. (The chicken is ready for cooking immediately, but you can also marinate it, refrigerated, for up to 12 hours before cooking.) Carefully remove the preheated baking sheet from the oven. Remove the chicken from the marinade (discard the marinade), sprinkle with salt and pepper and arrange skin-side up on the baking sheet. Broil until the chicken is crispy and golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 175 degrees F, 15 to 20 minutes. While the chicken is cooking, toss the bulgur with the tomatoes, parsley, mint, cucumbers and reserved marinade. Season with salt and pepper. Transfer the chicken to a large platter and serve with the bulgur salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73202,"Pimiento Cheese Pinwheels 8 ounces shredded yellow Cheddar 8 ounces chopped pimientos, very well drained
2 ounces cream cheese
1/4 cup mayonnaise
1/4 teaspoon cayenne
2 scallions, finely chopped
Kosher salt
3 burrito-size flour tortillas (10 inches in diameter)
4 1/2 cups loosely packed arugula
Instructions: Combine the Cheddar, pimientos, cream cheese, mayonnaise, cayenne, scallions and 1/4 teaspoon salt in a large bowl. Use a potato masher to mash the ingredients together to make a cohesive spread. Lay the tortillas out on a work surface and evenly spread one-third of the cheese mixture on each, leaving a 1-inch border along the edge. Top each with 1 1/2 cups of the arugula. Roll the tortillas tightly, tucking the arugula in as you go. Lay the wraps on a platter seam-side down and refrigerate until firm, at least 1 hour. Transfer the wraps to a cutting board. Trim off the edges, then use a serrated knife to carefully cut them into 1-inch rounds. Arrange the pinwheels on a platter and serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 73203,"Rosemary Greyhound 1 cup sugar 4 tablespoons fresh rosemary leaves
6 ounces ruby red grapefruit juice 2 ounces vodka
2 slices ruby red grapefruit, for garnish
Instructions: For the rosemary simple syrup: Combine the sugar, rosemary and 2 cups water in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved. Remove from the heat and let the rosemary infuse for 20 minutes. Strain the syrup into a container, discarding the rosemary. Let cool to room temperature. For the rosemary greyhound: Place the grapefruit juice, vodka and 1 ounce rosemary simple syrup in a cocktail shaker with ice. Shake well to mix. Serve on the rocks, garnished with a grapefruit slice. ","[Grenache, Pinot Grigio, Sauvignon Blanc]" 73204,"Off-White Salad with Citrus-Balsamic Vinaigrette 2 tablespoons unsalted butter 1 bottle prosecco 4 Bosc pears, peeled, quartered and cored 1 tablespoon unsalted butter 1/4 cup dark brown sugar 1 cup pecan halves 1/4 cup extra-virgin olive oil 3 tablespoons fresh orange juice 2 teaspoons balsamic vinegar 1 tablespoon chopped fresh parsley Salt and freshly ground black pepper Extra-virgin olive oil Four 1/2-inch-thick slices pancetta, cut into strips 4 large heads frisee, washed 2 cups celery leaves, torn from stalks 2 bulbs fennel, shaved thin Parmesan wedge, for shaving Instructions: For the pears: Melt the butter in a deep, wide pot over medium heat. Add the prosecco and bring to a simmer. Add the pears and simmer until tender, about 15 minutes. Remove the pears from the liquid and let cool. For the pecans: Melt the butter in a large skillet over medium heat. Add the brown sugar and cook, stirring, until the sugar is dissolved. Add the pecans and stir to coat. Simmer the pecans in the sugar mixture, about 5 minutes. Remove from the heat and transfer to a piece of parchment paper and let cool. Chop the pecans and set aside. For the dressing: In a bowl, combine the oil, orange juice, vinegar and parsley. Season with salt and pepper and whisk together. Taste and adjust the seasoning if needed. For the salad: Heat a large skillet over medium heat. Add a swirl of olive oil and the pancetta. Cook, stirring occasionally, until the pancetta is crisp. Transfer the pancetta to paper towel-lined plate to drain the fat. Tear the frisee into bite-size pieces into a large bowl and add the celery leaves and fennel. Add the pears. Pour in enough dressing just to coat and toss to combine. Taste and add more dressing if desired. Divide the salad among plates and garnish with a few pieces of pancetta and chopped pecans. Using a vegetable peeler, shave a few pieces of Parmesan over each salad. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 73205,"Veggie Supreme Pizza Bagels 1 1/2 cups (190 grams) high-gluten flour 2 teaspoons (6 grams) light brown sugar
1/2 teaspoon instant yeast
1 1/4 teaspoons kosher salt
1/2 cup (120 grams) warm water (105 to 110 degrees F)
2 tablespoons barley malt syrup Flavorless oil, for the bowl 1 tablespoon baking soda
Nonstick cooking spray, for the baking sheet 1 large egg, beaten with 1 tablespoon water Dried minced garlic, for sprinkling
1 1/2 cups store-bought pizza sauce 1 1/2 cups finely shredded mozzarella
12 banana pepper rings, halved
48 slices black olive
6 orange grape tomatoes, quartered (or 12, halved, if too small)
1/2 cup broccoli florets, cut into 1/4-inch pieces
Parmesan, freshly grated
Instructions: For the bagel dough: In the bowl of a stand mixer, combine the flour, brown sugar, yeast and 3/4 teaspoon salt; whisk together. In another bowl, combine the warm water and 1/2 tablespoon barley malt syrup and whisk together, then whisk into the dry ingredients. Stir until it forms a ball, then fit the stand mixer with the hook and knead until smooth, 7 to 10 minutes. Transfer the dough to an oiled bowl, then cover with plastic wrap and refrigerate overnight. Let the dough sit at room temperature for an hour, then turn it out onto a clean work surface. Divide it into 12 equal pieces and stretch them into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 1-inch hole. Cover the bagels with a towel and let rise for 15 minutes. Preheat the oven to 450 degrees F. Bring a large pot of water to a boil and add the baking soda and remaining 1 1/2 tablespoons barley malt syrup. Line 2 baking sheets with parchment paper or silicone mats (grease well if using parchment), and lay out a clean kitchen towel near your pot of boiling water. Working with 4 bagels at a time, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, transfer them briefly to the kitchen towel to catch any excess moisture, then transfer them to the baking sheets. Brush the bagels with the egg wash and sprinkle with dried garlic and the remaining 1/2 teaspoon salt. Bake until golden and the garlic is toasty but not burnt, about 12 minutes. Let cool slightly. For the pizza bagels: Lower the oven to 400 degrees F. Slice the bagels open and return to the lined baking sheets. Top each with a thin layer of sauce and 1 tablespoon shredded mozzarella, then use 1 banana pepper ring half to make a mouth, 2 olive eyes, a grape tomato nose and broccoli hair. Bake until the cheese is melted, 8 to 10 minutes. Top with freshly grated Parmesan and serve immediately. (These can also keep in the refrigerator for a day or two and reheated in the oven.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73206,"Instant Pot Rack o' Ribs Sandwich 2 tablespoons chipotle cl powder 1 tablespoon plus 1 teaspoon kosher salt 1 tablespoon Hungarian paprika 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons freshly ground black pepper 1/2 cup plus 2 tablespoons packed dark brown sugar Two 1 1/2-pound racks meaty baby back ribs 1 cup apple cider 1 cup barbecue sauce 3/4 cup ketchup 1 tablespoon Dijon or yellow mustard
1 tablespoon Worcestershire sauce 1 stick (8 tablespoons) unsalted butter, melted 1 large clove garlic, finely grated Two 12- to 14-inch loaves soft French bread (at least 6 inches wide to fit the ribs), halved lengthwise Pickle slices, sliced sweet onions and potato chips, for serving Instructions: Whisk together the cl powder, salt, paprika, onion powder, garlic powder, pepper and 2 tablespoons of the sugar in a small bowl until completely combined and no lumps remain. Spread the mixture evenly over the ribs, pressing it into the flesh on all sides. Let sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and let sit, refrigerated, for up to 48 hours. When ready to cook the ribs, add the apple cider to a 6-quart Instant Pot?. Set the rack in the bottom of the pot and stand the ribs up on the rack so the bones are pointing up and down, coiling both rib racks around the perimeter of the pot.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
Let the ribs sit, uncovered, to cool slightly, about 10 minutes (if you try and move the ribs while they are hot, they will fall apart). Transfer the ribs to a rack set inside a baking sheet and let sit until cool enough to handle, about 10 minutes more.
When cool enough to handle, remove the bones; they will be loose enough to pull out of the rack with little or no resistance. Using small tongs, pliers or your fingers, pinch each bone on the larger, exposed end and jostle to loosen, then pull straight back to remove. You may have to hold the meat in place when you pull the bones. Discard the bones. Tent the ribs with foil and set aside until ready to sauce.
Meanwhile, remove the rack and set the pot to high saute. Add the barbecue sauce, ketchup, mustard, Worcestershire and remaining 1/2 cup sugar and cook, stirring frequently, until the sauce is reduced and thickened, 20 to 25 minutes.
Position an oven rack in the highest position in the oven and set to broil on high.
Generously brush the ribs with the sauce and broil until the sauce is bubbling and browning in spots, 1 to 4 minutes, depending on your broiler. Reserve the remaining sauce for serving.
Combine the butter and garlic in a small bowl and brush liberally over the entire surface of both loaves of bread, crust and cut sides. Toast the bread on a baking sheet under the broiler, 1 to 2 minutes per side.
Place one rack of ribs on the bottom half of each loaf meaty-side up. Drizzle with the remaining sauce and top with the pickles, onions and the top half of the loaf. Cut into 3-inch sandwiches and serve with chips. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 73207,"Oyster Cracker Crab Cakes ? cup mayonnaise 1 large egg 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice, plus wedges for serving ? teaspoon Kosher salt Pinch cayenne pepper 1 cup oyster crackers, crushed 1 pound crab meat, picked over for shells ? cup canola oil Instructions:

1. In a large bowl, whisk the mayonnaise, egg, mustard, lemon juice, salt, and cayenne. Gently fold in the crackers, then the crab. Cover and refrigerate for at least 1 hour.
2. Scoop a scant ? cup of the crab mixture, form it into a 2 ?-inch diameter patty, and place on a plate. Repeat with the remaining crab mixture.
3. Heat half of the oil in a large skillet over medium heat. Add half of the crab cakes and cook, carefully turning once, until golden brown and heated through, about 6 minutes. Drain on paper towels. Repeat with the remaining oil and crab cakes.
4. Once the stovetop is cool, wipe up any oil splatters with Clorox? Disinfecting Wipes*. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73208,"Heirloom Tomato Panzanella 3 cups torn Tuscan bread (1 1/2-inch pieces) 1/2 cup olive oil Kosher salt and freshly cracked black pepper 1/2 cup sliced English cucumbers (peeled and seeded) 1/2 cup finely julienned red onions 1/4 cup fresh parsley leaves 2 tablespoons Spanish capers, rinsed 2 tablespoons roughly chopped Tuscan olives 1/2 teaspoon finely minced garlic 6 fresh basil leaves, chopped 4 heirloom tomatoes, cut into 1 1/2-inch pieces (about 2 cups) 3/4 cup Mustard-Anchovy Vinaigrette, recipe follows, or as needed 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 1/2 teaspoon chopped garlic 1/2 teaspoon chopped shallots 4 salt-packed anchovies, rinsed 1 1/2 cups grapeseed oil Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 350 degrees F. In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature. Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper. Puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 73209,"Roasted Parsnips and Carrots 5 tablespoons unsalted butter 4 tablespoon sherry wine vinegar 5 tablespoons brown sugar 1 1/2 pounds parsnips, peeled 1 1/2 pounds carrots, peeled Salt and freshly ground black pepper 2 tablespoons chopped fresh thyme leaves Instructions: Preheat the oven to 425 degrees F. Melt the butter, sherry wine vinegar and sugar in a small pan over medium heat. Stir well to combine and remove from the heat. Quarter the parsnips and cut the carrots into 2-inch pieces. Put on a baking sheet and drizzle with the butter and sherry mixture. Season with salt and pepper, (lots of pepper) and toss to thoroughly coat all the vegetables. Bake in the preheated oven until the vegetables are golden brown. About 5 minutes before the vegetables are done remove them from the oven, sprinkle with fresh thyme and mix to combine. Return to the oven and bake until cooked through about 5 more minutes. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 73210,"Sausage Brioche Dressing 1 brioche loaf, cubed into 1-inch pieces 1 pound pork breakfast sausage 4 celery ribs, halved lengthwise and cross cut into 1/4-inch pieces 4 cups stock 1/4 cup chopped sage leaves Kosher salt and fresh ground black pepper Instructions: Preheat the oven to 400 degrees F. Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl. In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73211,"Cheesesteak Burgers 1/3 cup apple cider vinegar 1 tablespoon sugar 6 tablespoons vegetable oil 1 14-ounce bag shredded coleslaw mix 1 cup chopped giardiniera, drained 2 scallions, thinly sliced Kosher salt and freshly ground pepper 1 large white onion, thinly sliced 1 large green bell pepper, thinly sliced 1 pound ground beef 8 slices American cheese 4 sesame hamburger buns, split and toasted Instructions: Whisk the vinegar, sugar and 2 tablespoons vegetable oil in a large bowl. Add the coleslaw mix, giardiniera and scallions. Season with salt and pepper and toss. Preheat a griddle or large skillet over medium-high heat. Add 2 tablespoons vegetable oil, the onion, bell pepper and a big pinch of salt. Cook, stirring occasionally, until the vegetables are browned and tender, about 7 minutes. Remove to a plate and wipe the skillet clean. Form the beef into 4 small thick patties, about 2 inches wide and 3 inches tall. Add the remaining 2 tablespoons vegetable oil to the skillet. Add the patties and flatten using a metal spatula, pressing down hard until very thin. Season with salt and pepper and cook until browned and crisp around the edges, about 2 minutes. Flip, season with salt and pepper and top each with 2 slices cheese, then the onion and peppers. Continue cooking until the patties are just cooked through and the cheese is melted, about 1 more minute. Transfer the patties to the buns. Serve with the slaw. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 73212,"Roasted Beet Salad Olive oil cooking spray 4 medium golden beets, unpeeled
4 medium red beets, unpeeled
1/4 cup white balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cup good-quality olive oil
1 cup fresh mint, sliced into thin ribbons, plus more for garnish
4 ounces arugula
6 ounces good-quality feta cheese
Instructions: Preheat the oven to 425 degrees F. Generously coat a heavy rimmed baking sheet with cooking spray. Place the beets on the baking sheet and spray them generously. Roast in the center of the oven until wrinkly and tender (a fork should slide through with no resistance), 45 to 60 minutes. Remove from the oven and set aside. When the beets are cool enough to handle, peel them (wrap one at a time in a kitchen towel or wear gloves and gently massage the skin away). Slice the beets in half lengthwise. Place them flat-side down and cut each half lengthwise into 3 wedges. Keep the beets in separate bowls so the colors don't combine. In a medium bowl, whisk together the vinegar, mustard, sugar, salt and pepper. While whisking, stream in the olive oil. Add about a third of the dressing to each of the bowls of beets and toss to coat. In a separate bowl, toss the mint, arugula and remaining dressing to combine. Season with salt to taste. To serve, place the salad mixture on a serving platter or on individual plates, top with the dressed beets and feta cheese and garnish with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73213,"Chocolate Glazed Cupcakes Nonstick baking spray 1 cup plus 2 tablespoons lightly salted butter, room temperature 1 cup granulated sugar 1 cup light brown sugar 3 eggs 2 1/2 cups plus 2 tablespoons all-purpose flour 1 cup cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 2 cups whole milk yogurt 8 ounces semisweet chocolate 3/4 cup sour cream 1 teaspoon vanilla extract 1 tablespoon cocoa powder 4 tablespoons light corn syrup Instructions: Preheat the oven to 350 degrees F. Spray the bottoms 24 the cupcake molds with nonstick spray. Fill each with a double layer of cupcake papers. Alternatively, use a nonstick cupcake tin and spray the sides and bottoms with nonstick spray. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, \cream\ together the butter and granulated sugar until smooth, 3 to 5 minutes. Scrape down the sides with a rubber spatula and mix to blend. Add the brown sugar and continue mixing until both sugars are fully integrated and the butter soft, 3 to 5 additional minutes. With the mixer on a slow speed, add the eggs, 1 at a time. In a medium bowl, sift together the flour, cocoa powder, baking powder, salt and cinnamon. With the mixer still on low speed, gradually incorporate about half of the flour mixture. When fully mixed, add half of the yogurt. Add the remaining flour and the remaining yogurt. The batter will be fairly dense and thick. Fill the tins a little more than 3/4 full. For a mold that has between 3 and 4-ounce holes, I like to use a 1/3 cup measure, leveled, to fill each one with the same amount of batter. When the tray(s) are full, tap the tray a few times on a flat surface to level the batter out and put the tray(s) in the center of the oven. Bake for 8 minutes then rotate the cupcakes halfway. Bake for an additional 10 minutes. A cake tester, when inserted into the center of a cupcake, should emerge clean. Remove the cupcakes from the oven and allow them to cool for 5 minutes. Gingerly remove them from the tins so the heat from it doesn't continue to cook the cupcakes and risk drying them out. Set aside to cool completely. In a small, heatproof bowl, melt the chocolate over a pot of simmering water (a double boiler). In a small saucepan, gently heat the sour cream over low heat. When the cream begins to simmer, shut off the heat and whisk in the vanilla. Use the tablespoon measure to measure out the cocoa powder and add it to the sour cream. Whisk to blend. Without cleaning the spoon, measure the corn syrup and add it to the chocolate. The layer of cocoa powder on the spoon will prevent the corn syrup from clinging to the spoon making it easier to add the precise amount of syrup. When the chocolate has melted, remove from the heat and allow the cream and chocolate to \rest\ for 5 minutes. Gently stir them together and set aside. When the cupcakes are cooled, spread the chocolate glaze over the tops and serve. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 73214,"Enchilada Bean Dip with Corn 2 cans (14.5 oz. each) Del Monte? Petite Diced Tomatoes with Chipotle Chilies or Del Monte? Petite Diced Tomatoes with Zesty Jalapenos 1 lb. extra lean ground beef 1 can (16 oz.) fat-free refried beans 1 Tbsp. chili powder 1 can (15.25 oz.) Del Monte? Whole Kernel Corn-No Salt Added, well drained 6 oz. shredded low-fat Mexican cheese blend (or 3 oz. mozzarella and 3 oz. reduced fat cheddar cheese) (1 1/2 cups. total) Tortilla chips Optional, chopped cilantro or green onions Optional, sour cream Instructions:

1. Preheat oven to 350 degrees F.
2. Drain 1 can tomatoes and set aside.
3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
4. Place in shallow 2 1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips. ","[Syrah, Tempranillo, Malbec, Garnacha]" 73215,"Spicy Michelada Kosher salt, for rimming the glass Mexican fruit seasoning powder, such as Tajin, for rimming the glass Juice of 1/2 lime 3 dashes Worcestershire sauce 1 dash liquid seasoning, such as Maggi, optional 1/2 tablespoon hot sauce, such as Valentina 1 to 2 turns fresh cracked black pepper 1 Mexican beer, ice cold, such as Tecate or Negra Modelo Instructions: Combine equal parts of the kosher salt and Mexican seasoning powder mix on a flat plate. Rim the edge of the glass with a little bit of the lime juice, and then dip in the seasoning to coat the edge of the glass. Combine the remaining lime juice, Worcestershire, liquid seasoning if using, hot sauce and black pepper in a tall glass. Stir and top off with the ice cold Mexican beer. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Aglianico]" 73216,"Sweet Braised Lamb Pasta 4 lamb shanks Coarse salt and freshly ground black pepper 3 tablespoons garlic infused olive oil 1 (750ml) bottle ruby port Water 3 tablespoons mulling spices 2 pounds fresh pappardelle pasta Instructions: Season the lamb shanks with salt and pepper, to taste. Heat the oil in large heavy pot over medium-high heat. Working in batches, if necessary, to not overcrowd the pan, sear the shanks on all sides until deep brown, about 7 minutes. Remove the shanks to a plate and add the port. Bring to a simmer, scraping any brown bits off bottom of pan and reduce by 1/3. Add the mulling spices, wrapped in cheesecloth or in a muslin tea bag. Return shanks to the pot, adding water if needed, to cover the meat. Cover and simmer until the meat is tender, about 2 1/2 hours. Remove the shanks to a cutting board and let rest. Discard the mulling spices. Simmer the braising liquid until reduced and thickened, about 20 minutes. Meanwhile, cook the pasta to al dente according to package directions in a large pot of salted boiling water, about 4 minutes. Pull the meat from the bones, chop it and add it to the sauce. Drain the pasta, and add it to the meat and sauce. Toss and serve immediately. Enjoy! ","[Rioja, Barolo, Syrah, Tempranillo]" 73217,"Roasted Cod Spiked with Chorizo, Tomatoes and Mushrooms 4 small portobello or large button mushrooms (2 inches diameter), stemmed 6 tablespoons extra-virgin olive oil, plus more for greasing parchment 2 whole (3-pound) cod fillets Fine sea salt, to taste Freshly ground white pepper, to taste 1 teaspoon chopped fresh rosemary 2 teaspoons chopped fresh thyme 3 ounces dry, spicy chorizo sausage, quartered lengthwise, then cut across into very thin slices 4 plum tomatoes, quartered lengthwise, then cut across into 1/8-inch wide slices 3 cloves garlic, peeled and thinly sliced Cayenne, to taste 2 tablespoons chopped fresh Italian parsley 3 scallions, trimmed and very thinly sliced 2 lemons, 1 thinly sliced and 1 halved Instructions: Preheat oven to 550 degrees. Cut the mushroom caps in half, then cut them across into 1/8-inch wide slices. Set aside. Line 2 large baking sheets with parchment paper and grease the paper with olive oil. Cut off the thin tail section of each cod fillet and place 1 fillet on each baking sheet, on the diagonal, if necessary, to make them fit. Season the cod with salt and pepper and sprinkle with the rosemary and thyme. Make alternating rows of chorizo, tomato, and mushroom slices across each fillet until the cod is completely covered. Scatter the garlic over the fish, then sprinkle it generously with cayenne. Sprinkle the parsley and scallions over the fillets and season with salt. Place the lemon slices down the center of each fillet and drizzle olive oil over all. (The recipe can be made to this point up to 2 hours ahead: refrigerate). Roast the cod for about 25 minutes until cooked through, spooning the oil that accumulates on the baking sheet over the fish from time to time. Halfway through the cooking, switch the positions of the baking sheets in the oven. To check for doneness, insert a skewer into the center of the fish for 5 seconds. The fish is done when the skewer goes in easily and then feels hot when touched to your lip. Spoon the oil on the baking sheet over the fish and squeeze the juice of 1/2 lemon over each fillet. Slide the cod, with the parchment, onto 2 large serving platters. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 73218,"Vegan Pumpkin Cheesecake with Vanilla Cream Cheese Frosting and Apple Cider Reduction 4 cups vegan cream cheese 2 cups agave nectar or maple syrup 2 cups plain unsweetened soy milk 1 cup pumpkin puree 1 1/2 cups (12 ounces) silken tofu 1 cup arrowroot powder 1 tablespoon agar powder 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 4 cups apple cider 1 cup unrefined sugar 1/4 teaspoon freshly grated nutmeg 2 cups confectioners' sugar 1 cup Earth Balance Natural Buttery Spread, softened 1/2 cup baby Thai coconut meat or creamed coconut 1 teaspoon vanilla extract 1 cup vegan cream cheese Instructions: Preheat the oven to 350 degrees F. Wrap aluminum foil around the bottom and halfway up the sides of a 9-inch springform pan to prevent any leaking.
Combine the cream cheese, agave, soy milk, pumpkin, tofu, arrowroot, agar, cinnamon, and nutmeg in a large mixing bowl and stir together. Transfer to a blender and blend until smooth and ingredients are fully integrated. This may have to be done in batches. Pour the mixture into the prepared springform pan.
Put the cheesecake in a large baking pan and fill the pan halfway with hot water. Bake for about 2 hours, until lightly browned. Remove, let cool, cover, and refrigerate. The cheesecake can be made up to 2 days ahead of time.
To make the cider reduction, combine the cider, sugar, and nutmeg in a pot and bring to a simmer over medium heat. Simmer, stirring occasionally, until the mixture is reduced by half and is syrupy, 1 to 1 1/2 hours. The reduction can be made and refrigerated up to 2 hours ahead of time. Bring to room temperature before serving.
To make the frosting, mix together the confectioners' sugar and buttery spread in a large bowl. Set aside. Combine the coconut meat and vanilla extract in a blender and blend for 2 minutes. Transfer to a stand mixer or to a bowl and use a hand mixer. Add the confectioners' sugar mixture and cream cheese and mix thoroughly until a smooth frosting is formed.
To serve, remove the foil from the pan. Run a knife around the outer edge of the cheesecake and release the springform pan clamp. Put the cake on a plate or cake stand. Pipe frosting on the pie as desired. Drizzle the reduction over the cheesecake. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73219,"Creamed Pearl Onions 1 bag frozen pearl onions 1 tablespoon unsalted butter 1/2 cup heavy cream Kosher salt and freshly ground black pepper Instructions: Thaw pearl onions and then saute in butter until golden brown. Deglaze by adding a little water at a time. Finish with heavy cream and reduce until you achieve a smooth consistency. Season, to taste, with salt and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 73220,"The Cowgirl 10 to 12 pounds brisket, untrimmed Sea salt Fresh cracked black pepper Granulated garlic Sea salt 1 Vienna beef wiener Oil 1 seeded wiener bun B-B-Q Sauce, such as Stubbs Original Shredded iceberg or romaine lettuce Sliced onions Sliced dill pickles Instructions: For the brisket: First, sprinkle the brisket liberally with salt, pepper and garlic. Let the brisket sit for 20 to 30 minutes. Have a smoker ready at 225 to 250 degrees F. Place the brisket on the grates, fat-side up, away from the coals. Cook for about 15 hours at the constant temperature listed. Add more wood as needed to keep the coals glowing. The internal temperature of the brisket should be about 190 degrees F when done. If you want, you can wrap with foil halfway through the cooking process to help with moistness if you are a novice smoker. Let the meat rest for about 30 minutes before using. For the cowgirl weiner: Warm up about 1/4 cup brisket and add a squirt of water and a pinch of salt to moisten and season. Cook the wiener in a pan with a few drops of oil and slowly brown on low heat. Toast the bun. When both meats are heated through, place the brisket in the bun and then lay the wiener on top. Drizzle with B-B-Q sauce. Add the shredded iceberg, sliced onions and sliced pickles, and drizzle with B-B-Q sauce one more time.
","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 73221,"Chickpea and Artichoke Masala 1 large red onion, chopped (about 2 cups) 2 tablespoons Ginger-Garlic Paste, recipe follows, or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped 3 large Roma tomatoes, chopped 2 tablespoons canola oil 1 teaspoon cumin seed 1 teaspoon ground coriander 1/2 teaspoon garam masala 1/4 teaspoon paprika 1/4 teaspoon turmeric 1/4 cup yogurt, whisked until smooth 1 tablespoon lime juice (about 1/2 a lime) 1 (14 1/2-ounce) can chickpeas, drained and rinsed 1 (14 1/2-ounce) can artichoke hearts, drained, rinsed, and halved Kosher salt 1/2 cup water Chopped fresh cilantro, for garnish 1/2 cup cloves garlic, whole 1/2 cup fresh ginger, peeled, 1/2-inch slices 1/4 cup canola oil Instructions: Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth. Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes. Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]

" 73222,"Spicy Cherry Brownies 1 cup butter, plus more for greasing 3 cups granulated sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder 1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup dried cherries
1 cup semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Lightly grease a 13-by-9-inch baking dish. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar and vanilla extract. Beat in the eggs, one at a time, until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl to get any butter that might have gotten stuck. In a separate bowl sift together the flour, cocoa powder, cayenne, salt and cinnamon. Slowly beat the dry ingredients into the butter mixture. Continue mixing until evenly combined, but avoid over-mixing. Gently fold in the cherries and chocolate chips using a rubber spatula. Pour the batter into the baking dish and use the spatula to level the top of the batter. Bake until the brownies are set and a toothpick stuck in the center comes out clean, 35 to 40 minutes. Remove the brownies to a cooling rack, and cool completely before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73223,"Tomato and Green Pepper Salad 2 preserved lemons** (See Cook's Note) 5 large ripe tomatoes, peeled, skinned and diced medium 4 green cubanero peppers** (long green peppers), roasted and diced the same size as tomatoes 1 garlic clove, finely minced 1 tablespoon ground cumin, toasted 1/2 cup lemon juice 1 tablespoon Harissa** 1 cup tomato juice 2 tablespoons parsley, chopped Salt and pepper to taste Instructions: Remove rind from preserved lemons. Julienne rind and discard the rest of the lemon. In a large bowl combine all the ingredients, including lemon rind, and allow to marinate for an hour. Check seasoning. Serve at room temperature ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 73224,"Skillet Cornbread 1 1/2 cups yellow cornmeal (preferably stone-ground) 3/4 teaspoons baking soda 1/2 teaspoon kosher salt 2 large eggs 1 3/4 cups well-shaken buttermilk 1/2 stick unsalted butter, softened Instructions: Preheat oven to 425 degrees. Put a dry, well-seasoned 9 to 9 1/2-inch cast iron skillet in middle of oven to heat. Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk. Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. The batter doesn't have to be smooth, a few small lumps are good. Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Vermentino]" 73225,"Spicy Cocoa Steak Rub 1 tablespoon cocoa powder 2 teaspoons chipotle powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
Two 1-inch-thick rib eye steaks
2 tablespoons olive oil
1 tablespoon salted butter
3 cups mixed greens 1 cup cherry tomatoes, halved
4 radishes, sliced thinly
1 lemon, juiced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/4 cup shaved Parmesan
Instructions: Make the rub by mixing together the cocoa powder, chipotle powder, salt, garlic powder, brown sugar, smoked paprika, cayenne and black pepper in a small bowl. Generously sprinkle the steaks with the rub and set aside. Heat the oil and butter in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steaks to the skillet and cook as desired, about 4 minutes per side for a perfect medium-rare. Remove from the skillet and let rest for 5 minutes. For the salad: Meanwhile, add the greens, tomatoes and radishes to a bowl. Add the lemon juice, olive oil and a pinch of salt and pepper. Toss together, making sure everything is coated in the oil and lemon. Add to the center of a platter and top with the Parmesan. Slice the steak and add to the platter with the salad, then serve. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 73226,"Jamon Jibarito 4 cups vegetable oil, for frying 2 green plantains, cut in half and then halved lengthwise Kosher salt and freshly ground black pepper Granulated garlic, for seasoning 4 slices American cheese 1 pound good-quality boiled ham, thinly sliced 1 beefsteak tomato, thinly sliced 4 vibrant leaves iceberg lettuce Garlic Mayo, recipe follows 1 cup mayonnaise 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1 clove garlic, minced or run through a press Kosher salt and freshly ground black pepper Instructions: Heat the oil in a Dutch oven to 375 degrees F. Fry 4 pieces of plantains until they float to the surface, about 2 minutes. Drain on a paper towel and repeat with the remaining 4 pieces. Using 2 wooden cutting boards or a heavy pan, flatten each piece of plantain. Refry each piece of flattened plantain, in batches, until golden, about 4 minutes. Season with salt and pepper and a little granulated garlic. Set aside on a paper towel. For the sandwich build: On the bottom of 4 fried plantains (or tostones), place a slice of American cheese, a quarter of the ham, a quarter of the tomatoes and 1 lettuce leaf. Spread the Garlic Mayo on the top tostones and close. Cut in half on the bias. Pick up gently but bite aggressively. In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 73227,"Torta Burgers 1/2 cup crema or sour cream 1/4 cup finely chopped fresh cilantro 2 tablespoons fresh lime juice Kosher salt and freshly ground pepper 1 1/2 pounds ground beef Cooking spray 8 slices pepper Jack cheese (about 6 ounces) 4 telera or Portuguese rolls, split 1/2 cup fire-roasted tomato salsa 1 cup shredded romaine lettuce 1 avocado, thinly sliced 3 radishes, thinly sliced Tortilla chips, for serving Instructions: Mix the crema, cilantro and lime juice in a small bowl; season with salt and pepper. Combine the beef with 1/2 teaspoon each salt and pepper in a large bowl; mix well. Divide the mixture into 8 equal-size balls. Heat a large nonstick skillet over medium heat. Lightly coat with cooking spray. Smash 4 of the beef balls into very thin patties. Add the patties to the skillet and cook, smashing them even more with a spatula, until browned, about 3 minutes. Flip the patties, top each with a slice of cheese and cook until the patties are cooked through and the cheese melts, about 2 more minutes for medium doneness. Wipe out the skillet, lightly coat with more cooking spray and repeat with the remaining beef and cheese to make 4 more patties. Spread the crema mixture on the cut sides of the rolls. Place 2 patties in each roll with the salsa, lettuce, avocado and radishes. Serve with tortilla chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73228,"Soba and Spinach Soup with Smoked Trout 8 ounces soba 1 teaspoon toasted sesame oil
1 bunch spinach, stemmed
2 carrots, sliced
4 cloves garlic, thinly sliced
1 1 1/2-inch piece ginger, peeled and thinly sliced 12 ounces sliced stemmed shiitake mushrooms (about 3 cups) 1/3 cup low-sodium soy sauce 8 ounces smoked trout, skin removed, flaked 4 scallions, thinly sliced 1/2 red Fresno cl pepper, seeded and thinly sliced Instructions: Bring a large pot of water to a boil. Add the noodles and cook as the label directs. Remove the noodles to a colander using tongs and rinse under cold water; toss with the sesame oil and set aside. Add the spinach to the boiling water; cook until wilted, about 2 minutes. Drain and rinse under cold water; squeeze dry and set aside. Rinse out the pot; add 6 cups water, the carrots, garlic and ginger. Bring to a simmer over medium-high heat. Cook until the carrots soften, about 8 minutes. Stir in the mushrooms and soy sauce; simmer until the mushrooms are tender, about 2 minutes. Divide the noodles and spinach among bowls; ladle the broth and vegetables into the bowls. Top each serving with the trout, scallions and cl pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 73229,"Chocolate Custard Corn Pone 3 ounces semisweet chocolate, coarsely chopped 1 tablespoon unsalted butter 1/2 cup flour 1/2 cup white cornmeal 1/4 cup sugar 1 teaspoon pure ancho cl powder 1 teaspoon baking powder 1/4 teaspoon salt 2 eggs 1/2 cup buttermilk Custard, recipe follows 4 ounces semisweet chocolate, coarsely chopped 2 cups milk 1 cup heavy cream 1/2 cup sugar 6 egg yolks Instructions: Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or buttered waxed paper. Melt the chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove from the heat. Put the flour, cornmeal, sugar, cl powder, baking powder, and salt in a large bowl and stir together with a whisk. Stir in the eggs and buttermilk, then stir in the chocolate mixture. Spread the batter evenly in the prepared pan. Bake for 20 minutes, or until set and a tester comes out clean. Cool in the pan on a wire rack. Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart baking dish.
Preheat the oven to 300 degrees F. Melt the chocolate in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just-simmering water. Remove form heat. In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a scald. Meanwhile, put the remaining sugar and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle in the hot cream mixture so the yolks are gradually warmed up. Whisk in the melted chocolate. Using a fine sieve, strain the custard over the corn bread chunks. Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for 40 minutes or until the custard is set. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 73230,"Frittata Lasagna 2 tablespoons grapeseed oil 1 large white onion, diced 3 cloves garlic, lightly crushed with the side of a knife blade and minced 1 medium zucchini, sliced into 1/4-inch thick slices 1 medium yellow squash, sliced into 1/4-inch thick slices 2 teaspoons dried oregano Salt and freshly ground black pepper 1 (16-ounce) package frozen white corn, defrosted 3 tablespoons all-purpose flour 7 tablespoons milk (3 tablespoons for the slurry and 4 tablespoons for the eggs) 3 tablespoons tomato paste 4 tablespoons butter 8 eggs 3 large ripe tomatoes, sliced 2 cups shredded Monterey jack cheese 3/4 cup sour cream 2 tablespoons minced fresh flat-leaf parsley leaves Instructions: Heat grapeseed oil over medium-high heat in a large skillet. When the oil begins to shimmer, add the onion and garlic and saute until the onion turns translucent. Reduce heat to medium and add the zucchini, yellow squash, oregano, salt, and pepper, and stir to coat. Cover and gently cook for about 15 minutes, then add the corn, cover and cook for about 5 minutes. Meanwhile, make a slurry by adding the flour to a small bowl and gradually whisking in 3 tablespoons of the milk (reserving the rest of the milk for the eggs). Whisk tomato paste into the slurry until smooth. Gently stir the slurry into the squash mixture to thicken. Further cook uncovered until the squash is tender and the flour is \cooked out,\ about 5 more minutes. Remove pan from heat and let cool to room temperature. Preheat oven to 350 degrees F. Heat butter over medium heat in another large skillet (or the same one if you have removed the vegetables and washed it). In a small bowl whisk 2 eggs and 1 tablespoon milk together at a time (reserving the rest of the eggs and milk). Spread the melted butter over the bottom of the pan and pour in the eggs, swirling to coat the bottom. Cook as you would a crepe, loosening the edges and flipping to brown both sides. When just cooked, transfer to the bottom of a lasagne dish as the bottom layer and trim and rearrange the egg to fit. Spoon 1/4 of the squash mixture evenly over the eggs, followed by 1/4 of the sliced tomatoes and 1/2 cup of the shredded cheese. Repeat by whisking 2 more eggs with 1 tablespoon of milk and cooking to make a sheet of egg for the next layer, followed by squash, tomato and cheese each time, until you have completed 4 layers. Heat in the oven for about 20 minutes until the cheese is melted. Remove from oven and let rest 10 minutes before slicing into squares. Serve sprinkled with a dollop of sour cream and minced fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73231,"Summer Vegetable Chili 3 tablespoons vegetable oil 1 medium red onion, chopped 3 cloves garlic, chopped 2 tablespoons chili powder 2 teaspoons ground cumin 1 poblano cl pepper, seeded and diced 2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed 2 14-ounce cans no-salt-added pinto beans 1 14-ounce can no-salt-added diced tomatoes Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping (optional) 8 corn tortillas, warmed Instructions: Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
","[Syrah, Zinfandel, Tempranillo, Garnacha]" 73232,"Brown Sugar Strawberry Shortcakes 3 1/2 cupsall-purpose flour, plus more for dusting 1/3 cup granulated sugar 4 teaspoons baking powder 1 teaspoon fine sea salt 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces 1 cup heavy cream, plus more for brushing 1/2 cup whole milk Turbinado or raw brown sugar, for sprinkling 2 pints strawberries, hulled and sliced lengthwise 1 tablespoon granulated sugar, or to taste Whipped cream, for serving Instructions: For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking sheet or parchment paper.
In the bowl of a heavy-duty mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder and salt on low speed. Add the butter and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times and shape into a rectangle about 3/4 inch thick.
Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
For the strawberries: Meanwhile, place the strawberries in a bowl. Add the granulated sugar and toss together.
To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream and then some berries. Cover with the tops of the shortcakes and serve.
The shortcakes can be stored in an airtight container for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 73233,"Braised Napa Cabbage with Bacon, Red Wine Vinegar, and Mint 8 ounces bacon, diced 1 cup red wine vinegar 2 tablespoons honey 2 cups chicken stock 2 pounds Napa cabbage, thinly sliced Kosher salt and freshly ground black pepper 2 tablespoons fresh mint leaves, thinly sliced Instructions: Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels. Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 73234,"Grilled Mongolian Elk on Vegetable Mountain 2 to 3 pound piece elk tenderloin, cleaned 2 tablespoons ground bean paste 2 tablespoons Dijon mustard 2 tablespoons minced ginger 2 tablespoons minced garlic 2 tablespoons naturally brewed soy sauce 1 tablespoon sesame oil 1/2 cup grapeseed oil 1/2 cup Shaoxing wine 1/2 cup red wine 1 tablespoon coarse ground black pepper 1 tablespoon juniper berries, crushed Grapeseed oil, to cook Salt and black pepper Vegetable Mountain, recipe follows 1 red onion, sliced 1 yellow onion, sliced 1 cup elk marinade 2 carrots, sliced thinly on the bias 2 fennel, de-cored, sliced thinly on the bias 1 red cabbage, sliced thinly 1 zucchini, sliced thinly 3 ribs celery, sliced thinly on the bias 1 red bell pepper, julienned 1 yellow bell pepper, julienned Splash Chinese black vinegar (Chinkiang) Grapeseed oil, to cook Salt and black pepper Instructions: In a large bowl, whisk together the bean paste, Dijon, ginger, garlic, soy, oils, wines, pepper, and juniper. Reserve 1 cup marinade for Vegetable Mountain. Pour on top of tenderloin and roll to cover. Cover, refrigerate, and let marinate at least 4 hours and preferably overnight. Prepare a grill and coat with oil. Season the meat with salt and pepper. On high heat, grill all sides of the tenderloin for 10 to 15 minutes total. Keep the meat rare and warm in the middle. Slice and fan over the mountain. Beverage: Fife, L'Attitude (Rhone Style-Syrah), Mendocino In a large wok or saute pan, coat lightly with oil and sweat the onions. Add the marinade, carrots, fennel, and cabbage. Cook for 3 minutes and add the rest of the vegetables. Check for seasoning. Cook another 2 to 3 minutes and splash with vinegar. Serve. ","[Syrah, Grenache, Tempranillo, Barolo]" 73235,"Chicken Divan Tonight, Chicken Tetrazzini Next Week 1 quart chicken stock 8 boneless, skinless chicken breasts 2 shallots, chopped 1 tablespoon extra-virgin olive oil 2 tablespoons butter 3 tablespoons flour 1 cup dry white wine 1/2 cup heavy cream 1/4 teaspoon ground nutmeg or the equivalent of freshly grated Salt and pepper 1 pound broccoli spears 8 ounces Gruyere, shredded to 2 cups 2 tablespoons butter 12 mushrooms, sliced 1/2 pound wide egg noodles, cooked to al dente and hot 1/2 cup bread crumbs 1/4 cup (a couple of handfuls) grated Parmigiano 2 ounces slivered almonds, toasted Suggested side for Chicken Divan: 1 (10-ounce) bay baby salad greens White wine vinegar and extra-virgin olive oil, for dressing Salt and pepper Bread and butter, for the table 1 (10-ounce) bay baby salad greens 1 baby zucchini or 1/4 cucumber, seedless 1 carrott, peeled 1/2 red bell pepper 2 scallions 3 tablespoons fresh herbs, mix from what you have on hand 2 tablespoons red wine vinegar 3 tablespoons (3 turns around the bowl) extra-virgin olive oil Salt and pepper Bread and butter, for the table Instructions: Bring 1 quart chicken stock to a boil in a wide, deep skillet with lid. Add chicken breasts. Return broth to a boil. Reduce heat to medium low, cover, and poach the chicken 8 minutes. Remove the chicken from the pot and set aside. Reserve the broth for the sauce. In a skillet, saute shallots in oil and butter for 2 minutes. Sprinkle in 3 tablespoons flour and cook 1 minute. Whisk in 1 cup wine and reduce by half, 1 minute. Ladle in chicken broth, whisking sauce as you do. Stir in 1/2 cup heavy cream. Season sauce with nutmeg, salt, and pepper. Bring to a bubble and reduce heat to low. Slice the chicken into 1/2-inch strips and add to the pan. Coat chicken in sauce. At this stage, in order to have enough for 2 meals, remove half of the chicken in sauce and transfer to a container with a tight fitting lid. Cool the chicken, cover, and freeze for the tetrazzini, recipe follows. To assemble Divine Divan: simmer broccoli spears in 1-inch water, covered, for 5 minutes. Drain and transfer to a 9 by 13-inch flameproof baking dish. Top with half the grated Gruyere and half of the base chicken recipe. Top chicken with remaining Gruyere and brown until bubbling and golden under preheated broiler, about 2 minutes. Serve with dressed salad greens and bread. To assemble tetrazzini: reheat defrosted base chicken recipe in microwave oven. Melt 2 tablespoons butter in a small pan. Saute mushrooms 5 minutes, until tender. Toss drained hot egg noodles with chicken and mushrooms. Transfer mixture to a flameproof baking dish and top with bread crumbs, cheese, and almonds. Brown under preheated broiler until topping is even golden brown. Place pan 6 inches from heat source. Topping will brown in 2 to 3 minutes. Serve with salad and bread. Place greens in a bowl. Using a vegetable peeler, peel strips of zucchini or cucumber into the salad bowl. Repeat with carrot. The vegetables will look like party streamers. Finely chop pepper, scallions, and fresh herbs to make colorful confetti. Sprinkle chopped vegetables into bowl. Toss salad at the table with oil, vinegar, salt, and pepper, to your taste. Serve with bread and butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73236,"Rob's Point Loma Ponzu Tuna 3 large cloves garlic, minced 3 shallots, diced 3 tablespoons extra-virgin olive oil 1 cup orange juice 1 cup low-sodium soy sauce 4 tablespoons miso 2 tablespoons wasabi powder 1 tablespoon mirin, or to taste Eight 1/2-inch thick yellowfin tuna steaks (about 4 to 6 ounces each) Kosher salt and freshly ground black pepper White sticky rice, for serving Sliced radicchio, for serving Sliced romaine lettuce, for serving Instructions: Preheat an outdoor grill to medium-high heat. In a large skillet over medium heat, sweat garlic and shallots in olive oil until shallots are softened, about 4 to 5 minutes. Deglaze pan with orange juice and soy sauce. Bring to a boil. Transfer mixture to blender. Add miso, wasabi and mirin. Blend until smooth. Season tuna steaks with salt and pepper. Sear tuna on grill, about 1 to 2 minutes per side for rare. Slice tuna and plate immediately on bed of white sticky rice and finely sliced radicchio and romaine. Drizzle with ponzu sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 73237,"Pork Sausage and Provolone Sliders Canola oil, for drizzling and greasing 2 tablespoons fennel seeds
A few grinds fresh black pepper
Pinch red pepper flakes
1 pound ground pork
1 bunch fresh parsley, leaves and some stems finely chopped
4 ounces sharp provolone, kept cold until needed, then finely diced
12 Hawaiian slider rolls, such as King's, split and toasted
Store-bought pickled onions, for garnish Instructions: Drizzle a baking dish with some oil. Set aside. Preheat a double-burner cast-iron griddle over medium-high heat. Add the fennel seeds, ground pepper and crushed red pepper to a high-sided saute pan and toast over medium heat, about 3 minutes. Add the toasted spices to a mortar and pestle and grind until ground. Add this spice mixture to a medium bowl with the ground pork. Add the parsley and provolone to the bowl and gently but thoroughly combine. Form into 1 1/3-ounce meatballs (or 12 portions) and add to the greased baking dish. Once all the meatballs are formed, with greased hands, individually smash the meatballs in your hand and directly add to the preheated griddle. Cook until charred on both sides, about 5 minutes total. Repeat with the remaining meatballs. Add the cooked patties to the toasted rolls and top each patty with pickled onions. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 73238,"Fennel and Endive Salad with Rose Vinaigrette 2 large heads fennel, core removed, fronds reserved, and thinly sliced 3 large endives, core removed, and thinly sliced 1/3 cup dry rose wine, preferably Provencal-style 1 lemon, juiced 1 small orange, juiced 1 1/2 teaspoons sugar (preferably superfine) 1 large shallot, finely minced A couple pinches salt 10 grinds freshly ground black pepper 1/3 to 1/2 cup safflower or canola oil 1 to 1 1/2 cups walnuts halves, toasted 4 ounces Danish or other mild blue cheese Instructions: Combine fennel, endive and reserved fennel fronds in a large mixing bowl. In a separate bowl, whisk together the wine, citrus juice, sugar, shallot, salt, pepper, and oil until combined. Toss fennel and endive with dressing. Toss in the toasted walnut halves and crumbled blue cheese and serve immediately. ","[Ros, Sauvignon Blanc, Vermentino, Albari?o]" 73239,"Ginger Marinated Squab with Mango Sauce and Watercress Salad 1 cup red wine 1/2 tablespoon dry mustard 2 tablespoons minced ginger 1 tablespoon minced garlic 1/4 cup canola oil 1/2 tablespoon juniper berries 4 squabs, breast and leg removed (attached), carcass roasted Canola oil to coat Salt and black pepper to taste Juice of 2 limes 1 teaspoon sugar 2 tablespoons canola oil 2 tablespoons chopped macadamia nuts, save a little for garnish 3 cups watercress Salt and black pepper to taste Canola oil to cook 1 carrot, chopped 1 stalk celery, chopped 1 small onion, chopped 1/2 cup red wine 2 sprigs thyme 2 large slices ginger 1/2 tablespoon whole black peppercorns 1 tablespoon soy sauce 4 carcasses Water to cover 1 large ripe mango, pureed in a blender (1 cup puree) 3 tablespoons butter Salt and pepper to taste Instructions: In a bowl, combine wine and mustard to dissolve. Add ginger, garlic, oil and juniper berries. Coat squab with marinade and let stand for 4 hours. Season the squab. Heat a skillet and coat with oil. Pan sear the squab, breast side down until brown, about 3 to 4 minutes. Flip and cook an additional 3 to 4 minutes. Squab should be eaten rare. Let rest 4 minutes. WATERCRESS SALAD: In a bowl, whisk together juice, sugar and oil. Toss well with nuts and greens. Season and check.; MANGO SAUCE: In a small stockpot or large saucepan, coat lightly with oil and brown mire poix. Deglaze with wine and reduce by 80 percent. Add thyme, ginger, pepper, soy, carcasses and cover with water, (6 to 8 cups). Bring to a boil and turn down heat to simmer, 11/2 hours. Strain. Place in another saucepan and reduce by 50 percent. Whisk in the mango puree and butter. Season and check. Keep warm. PLATING: On white plates, sauce the whole plate. Place a small mound of salad in the center and lay 2 pieces of squab on top, legs crissed-crossed. Garnish with nuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73240,"Beef Enchiladas 2 1/2 pounds flank steak, cooked Vegetable oil 1/2 cup chopped cilantro 1/2 cup finely chopped onion 16 corn tortillas 1/2 cup oil, for frying tortillas 1 cup shredded Monterey jack, plus 1 cup 1 cup shredded Cheddar Salt and freshly ground black pepper Cilantro Cream Sauce, recipe follows 4 bunches cilantro 1 jalapeno, roasted and deseeded 1 cup heavy cream 1 tablespoon cumin Salt and pepper Instructions: Preheat the oven to 350 degrees F. Chop the cooked flank steak to a fine dice. Saute chopped flank steak in a little oil for 1 to 2 minutes, or until heated through. Add cilantro and onion and cook for 5 minutes. Remove from heat. Combine the 1 cup of the Monterey jack and 1 cup of the Cheddar and mix well. Add cheese to steak mixture. Stir well and reserve, covered. In another saute pan, heat oil over medium heat. Fry tortillas, one at a time, just until soft, about 10 seconds. Pat tortillas dry on paper towels. Portion out beef mixture evenly among the 16 tortillas and roll up. Place enchiladas on a baking sheet or in 1or 2 rectangular casserole dishes. Cover enchiladas with Cilantro Cream Sauce and top with remaining cheese. Bake for 6 to 8 minutes, or until cheese melts and sauce is bubbling. Blanch cilantro in boiling water for 30 seconds and puree in blender with jalapeno. In a saucepan reduce heavy cream by half. Stir in cilantro-jalapeno puree and cumin. Adjust with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 73241,"Greek Turkey Burgers with Tomato Salad 1/4 cup mayonnaise 2 tablespoons chopped pickled pepperoncini (2 to 3 peppers), plus 3 tablespoons brine 1 pint assorted grape or cherry tomatoes, halved 3 tablespoons extra-virgin olive oil 4 scallions, chopped 1/4 cup fresh mint, chopped Kosher salt and freshly ground pepper 1 1/4 pounds ground turkey 1 medium zucchini (half grated, half cut into matchsticks) 1/2 cup finely crumbled feta cheese 1 teaspoon dried oregano 4 pitas, warmed Instructions: Combine the mayonnaise and 2 tablespoons pepperoncini brine in a small bowl. Toss the tomatoes with the chopped pepperoncini, the remaining 1 tablespoon brine, 2 tablespoons olive oil, half of the scallions and half of the mint in a medium bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Refrigerate the mayonnaise and the tomato salad while you make the burgers. Combine the turkey, grated zucchini, feta, oregano, the remaining scallions and mint, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and mix well with your hands. Form into 4 oblong patties, about 4 inches wide and 1/2 inch thick. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Cut off a piece of each pita to open. Serve the burgers and zucchini sticks in the pitas and drizzle with the mayonnaise sauce. Serve with the tomato salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73242,"Roasted Garlic Soup and Artichoke Croutons 2 large heads garlic or 4 small, cut in half 1/2 cup olive oil 2 tablespoons flour 4 cups chicken stock 2 sprigs fresh thyme Salt and freshly ground black pepper 4 artichokes 2 lemons 3 tablespoons olive oil 1 shallot, sliced 1/4 cup chopped fresh flat-leaf parsley 4 thick slices country bread 2 cups grated Emmenthal cheese Salt and freshly ground black pepper Instructions: Preheat the oven at 350 degrees F. For the roasted garlic soup: In a small pan, pour the olive oil and place each half garlic head HYPERLINK \http://fxcuisine.com/zoom-image.asp?image=http://fxcuisine.com/blogimages/french-cuisine/garlic-soup/french-garlic-soup-07-1000.jpg&t=\ flat in the oil. Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned. Remove the skins from the garlic. Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil. Add the flour and cook on medium heat for 2 minutes. Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes. Season with salt and pepper. To prepare the artichokes: Start by cutting off the exterior leaves using a very sharp paring knife. Cut only at the base of the leaf and not into the hard heart. Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart. Cook's Note: This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft. Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife. Peel the stem of the artichoke using a paring knife. Scrape out the \choke\ or the fuzzy center of the artichoke heart. Rub with lemon to prevent the artichoke from discoloring. Cut the artichoke heart and stem into sections. Cook in boiling, salted, and lightly acidulated (with lemon juice) water until the hearts are tender, about 10 minutes. Drain. In a pan, on medium heat the olive oil, add the artichoke and shallots. Saute for 5 minutes, until lightly caramelized. Season with salt and pepper. Add parsley. Keep aside. To assemble: Preheat the oven to broil. Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese. Grill in the oven until the cheese is melted and slightly golden brown. When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 73243,"Grilled Cheese and Watercress 1 cups watercress leaves, shredded or chopped 2 tablespoons dill pickle relish or sweet red pepper relish 8 sliced pumpernickel or marble bread 1/2 pound your choice of: Muenster, Havarti with dill or Leyden (Gouda with cumin seeds), thinly sliced 4 tablespoons butter, softened Instructions: Preheat a griddle or large skillet over medium-low heat. Make 4 sandwiches of sliced cheese, chopped greens and relish, distributing the ingredients evenly among them. Butter the outsides of the sammies with softened butter and cook in preheated pan until golden and cheese has melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73244,"Swordfish Milanese 2 cups panko breadcrumbs 2 cups potato chips
4 eggs
Six 5-ounce swordfish steaks
Salt and pepper
3/4 cup olive oil 6 tablespoons butter Dill Pickle Tartar Sauce, recipe follows 3 lemons, cut in half
Caper Powder, recipe follows 1 cup mayonnaise 1/4 cup chopped dill pickles 1 tablespoon shaved chives
2 tablespoons chopped fresh dill
2 tablespoons dill pickle juice
Salt and pepper
One 3-ounce jar capers, drained and dried on a paper towel Instructions: Pulse the panko and potato chips together in a food processor. Crack the eggs into a casserole and whisk. Place the swordfish steaks between two sheets of plastic wrap and pound thin with a mallet or rolling pin. Sprinkle each steak with salt and pepper. Dip the fish into the egg wash, then crumbs, then egg wash, then crumbs again, coating each side. Put a third of the oil in a large saute pan and heat. Once hot, add 2 pieces crusted fish and brown the first side. Flip each piece, add 2 tablespoons butter and shake the pan vigorously so that the butter stays frothy the entire time, until fish is golden brown. Remove from heat and place on a wire rack over a cookie tray. Repeat with remaining fish, oil and butter. Serve with Dill Pickle Tartar Sauce and lemon halves, and dust the dish with Caper Powder. Mix together mayonnaise, pickles, chives, dill, pickle juice and some salt and pepper. Preheat oven to 250 degrees F. Spread capers in an even layer on a sheet pan. Bake until dry, about 3 hours. Let continue to dry out at room temperature, about 1 hour. Place dried capers in a spice grinder and pulse until powder forms. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 73245,"Lemon Scented Rice 1 teaspoons kosher salt 2 tablespoons extra-virgin olive oil 1 medium onion, diced 2 teaspoons kosher salt 1 -inch piece fresh ginger 1 bay leaf 1 cup basmati rice, lightly rinsed and drained 2 cups cold water 2 wide strips lemon zest Freshly ground black pepper Instructions: Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes. Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 73246,"Fried Chicken Sandwich with Cabbage Slaw, Pickles, American Cheese and Maple Mustard Sauce 1/4 head purple cabbage, thinly sliced (about 2 cups) Kosher salt 1/4 cup distilled white vinegar 2 carrots, peeled and grated 1/2 red onion, thinly sliced 1 garlic clove, minced 1/4 cup mayonnaise 1 cup apple cider vinegar 2 tablespoons kosher salt 1 tablespoon granulated sugar A few dashes hot sauce 2 Persian cucumbers, thinly sliced on a mandoline Canola oil, for frying 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon plus 1 teaspoon chipotle cl powder 1 tablespoon mustard powder 2 cups buttermilk 2 boneless, skinless chicken breasts, sliced in half on a bias 2 cups all-purpose flour 2 tablespoons kosher salt 1 tablespoon baking soda 4 seeded buns, split 8 slices American cheese 1/4 cup Dijon mustard 2 tablespoons maple syrup Instructions: For the slaw: To a large bowl, add the cabbage, a generous pinch of salt, vinegar, carrots, onion and garlic. Toss to combine, then set aside to sit for 15 to 20 minutes. Add the mayonnaise and mix to combine. For the quick pickles: To a bowl or container, add the vinegar, 1 cup water, the salt, sugar and hot sauce. Stir well to combine. Add the cucumbers, then allow to sit for 20 minutes. For the chicken: Fill a deep fryer or large heavy-bottomed pot with 2 inches of canola oil. Heat to 350 degrees F. Set a rack inside a rimmed sheet pan. To a large bowl, add 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, 1 tablespoon of the chipotle powder, mustard powder and buttermilk. Add the chicken and submerge, ensuring the chicken is fully coated. Allow to marinate for 15 minutes. To another large bowl, add the flour, the remaining 1 tablespoon garlic powder, the remaining 1 tablespoon onion powder, 1 tablespoon of the salt and the baking soda. In a small bowl, combine 1 tablespoon salt and the remaining 1 teaspoon chipotle powder. Preheat the oven to 400 degrees F. Remove the chicken from the buttermilk mixture and place into the seasoned flour. Toss until the chicken is fully coated, then transfer it back into the buttermilk, and then back into the seasoned flour so the chicken is double coated. Dust off any excess flour, and gently place the chicken into the hot oil. Fry the chicken in batches until the crust is golden brown and crispy and the chicken reaches an internal temperature of 160 degrees F, 4 to 5 minutes. Place on the prepared sheet pan and season the chicken immediately with the chipotle salt. Transfer to the oven and continue to cook for another 5 minutes or until the chicken reaches an internal temperature of 165 degrees F. For the maple mustard sauce: Mix the Dijon and maple syrup in a small bowl to combine. To assemble: Spread some of the maple mustard sauce followed by a slice of cheese on the top and bottom of each bun. Add the fried chicken, then the slaw and finally the pickles. Serve with more maple mustard sauce on the side for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73247,"Baileys Minty Mistletoe 2 oz. Baileys Irish Cream .25 oz. Rumple Minze (peppermint schnapps) Instructions: Add Baileys Irish Cream and Rumple Minze Shake with ice and strain into martini glass ","[Irish Whiskey, Peppermint Schnapps]" 73248,"Chicken Kiev 1/2 cup (1 stick) salted butter, room temperature 1/2 teaspoon chopped fresh tarragon leaves 1/2 teaspoon chopped fresh flat leaf parsley 1/2 teaspoon chopped fresh thyme leaves Freshly ground black pepper 3 cups grapeseed oil 6 boneless skinless chicken breasts 1 cup all-purpose flour Salt 2 eggs, beaten 1/4 cup milk 2 cups panko bread crumbs Crispy salad, vegetables or starch, for serving, if desired Instructions: Mix together the butter and fresh herbs. Season with freshly ground black pepper. Place mixture on plastic wrap or wax paper and roll into a log shape of approximately 1-inch diameter and place in freezer. For the best results, do this the night before. Preheat oven to 350 degrees F. In a large heavy-bottomed skillet, heat the oil to 300 degrees F or until a bread crumb sizzles when dropped in. DO NOT ALLOW OIL TO SMOKE! Take chicken breasts and using a sharp knife, make a pocket on the top of the breast at least 1-inch long and about 1-inch deep. Remove butter from freezer and slice into disks about 1-inch long. Stuff the butter into the pocket made on the chicken breast, making sure the flap can close to hide the butter. In preparation for breading, prepare the following: Season the flour with salt and pepper and place in a shallow dish. Mix the eggs and milk and place in another shallow dish. Place the bread crumbs in a third shallow dish. Cover 1 chicken breast in flour, removing any excess. Then into the egg mixture, covering completely and removing any excess liquid. Then cover with breadcrumbs and place in hot oil. Cook until golden brown on outside and remove from oil. Repeat process with remaining chicken breasts. Drain and place on baking tray and put into the oven for another 10 to 12 minutes or until chicken is cooked through. Serve with crispy salad or vegetables and starch. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73249,"Orange Wine Shrimp Cocktail 4 oranges (blood oranges, if available) 1/2 vanilla bean 1 3-liter box (about 12 1/2 cups) white wine 3 cups vodka 3 cups sugar 1/4 cup extra-virgin olive oil 2 to 3 sprigs fresh thyme Pinch of red pepper flakes Kosher salt 1 pound large shrimp, unpeeled Instructions: Make the orange wine: Remove the orange zest in wide strips with a paring knife and place in a large sterilized container with a lid. Juice the oranges into the container. Split the vanilla bean lengthwise and scrape the seeds into the container, then add the pod. Stir in the wine, vodka and sugar. You can use the wine for poaching the shrimp right away or, ideally, cover with the lid and set aside in a cool, dark place, stirring once a week, for 2 to 4 weeks. (The wine will keep for up to 2 months.) Prepare the shrimp: Combine 1 1/2 cups orange wine with the olive oil, thyme, red pepper flakes, a generous pinch of salt and 1/2 cup water in a large skillet. Bring to a simmer over medium-low heat, then add the shrimp, cover and poach 2 to 3 minutes. Turn the shrimp, cover and cook until pink, 2 to 3 more minutes. Transfer the shrimp to a serving dish. Boil the poaching liquid for 10 minutes, drizzle some over the shrimp and serve the rest on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73250,"Potatoes with Gruyere and Dijon 2 pounds starchy potatoes, peeled and sliced 1-inch thick 1/2 to 2/3 cup milk or half-n-half 1 1/2 cups shredded Gruyere cheese 1 rounded tablespoon Dijon mustard Salt and pepper Instructions: Boil the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Mash with the milk or half-n-half. Stir in the cheese and mustard and combine, and then season with salt and pepper. ","[Chardonnay, Riesling, Pinot Gris]" 73251,"Cheesy Country Ham Dip One 10-ounce package sliced country ham, such as Smithfield Two 8-ounce blocks cream cheese, at room temperature
1 cup shredded extra-sharp Cheddar
1 cup sour cream
1 teaspoon garlic powder
1 large shallot, grated (about 1/3 cup)
Freshly ground black pepper 1 cup pecans, chopped
1 tablespoon unsalted butter, melted
1 teaspoon Worcestershire sauce
Butter crackers, corn tortilla chips (not too thin) and sliced celery, for serving Instructions: Preheat the oven to 350 degrees F. Place the ham slices on a microwave-safe dish lined with paper towels. Cover the ham with a damp paper towel and microwave on low heat until the ham is slightly crisp on the edges and the fat is absorbed in the paper towels, 2 to 3 minutes. Remove the ham from the microwave and discard the paper towels. Using two forks, shred the ham into small bite-size pieces. Place the ham into a large mixing bowl. Add the cream cheese, Cheddar, sour cream, garlic powder, shallot and 1 teaspoon black pepper to the mixing bowl and stir to combine. Spread the ham and cheese mixture into a 9-inch pie plate. Set aside. In a small mixing bowl, combine the pecans, butter and Worcestershire sauce. Sprinkle the seasoned pecans over the ham and cheese dip. Bake the dip until hot and bubbly around the edges, 25 to 30 minutes. Serve warm with butter crackers, corn tortilla and celery. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73252,"Steak and Cola Pizza One 12-ounce can cola 4 ounces Italian dressing
1 ounce garlic, chopped
1 ounce soy sauce
1/2 ounce salt
1/2 ounce ground pepper
2 pounds shaved steak
One 20-ounce pizza dough ball 8 slices provolone 2 handfuls shredded smoked mozzarella
1 cup Caramelized Onions, recipe follows 1 cup Gorgonzola cheese
3 tablespoons butter 1 cup olive oil 3 large white onions 1/2 cup brown sugar Instructions: For the marinated steak: Mix the cola, dressing, garlic, soy sauce, salt and pepper in a bowl. Add the steak. Cover and refrigerate at least 6 hours and up to overnight. For the pizza: Preheat the oven to 550 degrees F. Stretch the dough ball into an 18-inch round. Layer the provolone slices across the dough, then scatter the mozzarella evenly across the top. Spread the shaved steak evenly across the pie in globs. Spread Caramelized Onions evenly across pie. Crumble Gorgonzola and scatter on top. Bake until crust is golden brown, 8 to 10 minutes. Heat butter and some olive oil in a large pan over medium-low heat. Add onions and top with brown sugar. Let cook, adding a little oil as needed and stirring occasionally, until golden, about 45 minutes. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 73253,"Winter Fruit Compote with Cognac 8 ounces/225 g dried figs, halved or quartered 8 ounces/225 g kumquats 8 ounces/225 g dried prunes 1/2 cup/100 g sugar 1/4 cup/60 ml Cognac Zest of 1/2 lemon Creme fraiche and toasted almonds, or vanilla ice cream, for serving Instructions: Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Merlot]" 73254,"Smooth and Creamy Chocolate Pudding 2/3 cup sugar 1/3 cup cocoa powder 3 tablespoons cornstarch 1/4 teaspoon fine sea salt 1 1/4 cups whole milk 3/4 cup heavy cream 3 ounces semisweet chocolate chips 1 teaspoon pure vanilla extract Whipped cream, for serving Instructions: In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in the milk until smooth, then whisk in the cream. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes. Continue to whisk and boil for 1 minute.
Remove the pan from the heat and add the chocolate chips and vanilla. Let stand until the chocolate is melted, about 5 minutes, then stir gently until the pudding is smooth.
Divide the pudding among 6 small dessert dishes. Let cool for about 20 minutes to serve warm and soft, or cover and refrigerate for at least 30 minutes or up to 8 hours to serve chilled and firm. Serve with whipped cream. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 73255,"Turbot with Brown Butter and Capers 4 turbot fillets Kosher salt and freshly ground black pepper
2 to 3 tablespoons canola oil 1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup dry white wine
1/4 cup drained capers 1 lemon, juiced and zested
1/4 cup chopped fresh tarragon, plus 4 sprigs, for garnish
Instructions: Sprinkle the turbot on both sides with salt and pepper. Heat a few tablespoons of canola oil in a large saute pan over high heat. When you see a wisp of smoke, add the fillets to the pan (do not overcrowd the pan to achieve a proper sear, so cook in batches if you have to). Add 1 to 2 tablespoons of the butter per fillet to the pan. Cook the turbot on both sides until lightly golden brown and just cooked through, about 2 minutes total. Remove to a plate. Deglaze the pan with the white wine over medium-high heat and let cook all the way down to a dry pan. Add the remaining butter to the saute pan and cook until slightly golden brown. Add the capers and lemon juice, and then add the fish back to the pan. Baste the fish with some of the sauce to warm. Remove from heat, add the tarragon and season with salt and pepper if necessary. Put each fillet on a plate and spoon the sauce over the fish. Garnish with the lemon zest and a sprig of tarragon. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 73256,"Cornbread Oyster Dressing 4 ounces fat-back pork, cut into 1/4-inch cubes, or 1/4 cup vegetable oil 2 large onions, peeled and diced (about 1 1/2 cups) 4 stalks celery, thinly sliced (about 1 cup) 3 cups crumbled cornbread 4 large eggs, lightly beaten 3/4 cup whole milk 24 freshly shucked oysters, medium size (preferably Blue Points) with their juice 2 tablespoons crushed, dried sage leaves Salt and freshly ground pepper to taste 2 tablespoons butter Instructions: Preheat oven to 375 degrees. Heat the cubed fat-back or oil in a large, heavy skillet over medium heat. When the pan is hot add the diced onions and saute until they become translucent. To the onions add the sliced celery and continue to cook 2 minutes more. Remove from the heat and allow to cool completely. In a bowl combine the eggs and milk. Add the crumbled cornbread, the oysters and their juices, the cooked onion and celery, sage, salt and pepper. Coat the sides of a baking dish with the butter. Pour the cornbread-oyster stuffing into the dish, and bake 35 to 40 minutes. Cool several minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 73257,"Cranberry Lemonade Punch 8 ounces cranberry juice 8 ounces sparkling lemonade
8 ounces vodka
4 ounces pineapple juice
1 cup frozen cranberries
Instructions: Combine the cranberry juice, lemonade, vodka and pineapple juice in a pitcher filled with ice and stir. Divide among punch glasses and garnish with the frozen cranberries. ","[Riesling, Moscato, Sauvignon Blanc]" 73258,"Crispy Chicken Street Tacos 1-1/4 pounds Tyson? Crispy Chicken Strips 1/2 cup barbecue sauce 6 tablespoons fresh lime juice, divided 1 red onion, diced 2 cloves garlic, minced 1 tablespoon fresh cilantro, chopped 2 tablespoons habaneros, minced 1/2 teaspoon salt 1/8 teaspoon pepper 8 white corn tortillas, small 1/2 cup cotjia cheese, crumbled Instructions: 1.Prepare Crispy Chicken Strips according to package directions. When cooked, slice lengthwise and set aside. 2.Prepare lime barbecue sauce in a small bowl by mixing BBQ sauce and 2 tablespoons of fresh lime juice. 3.In separate bowl prepare the fiery habanero pico de gallo by mixing together red onion, garlic, ? cup lime juice, cilantro, habanero, salt and pepper. 4.Heat a dry large skillet over medium-high heat and toast the tortillas until soft and pliable. Fill immediately, or cover with a damp towel. 5.To assemble layer lime barbecue sauce, fiery habanero pico de gallo and sliced Crispy Chicken Strips on warmed tortillas. Top with crumbled cotjia cheese. - Remember to wash hands and surfaces before preparing food ","[Sauvignon Blanc, Vermentino, Tempranillo, Garnacha]" 73259,"Pan-Roasted Broccoli Rabe \Bagna Cauda
Kosher salt 1 large bunch broccoli rabe
1/2 cup extra-virgin olive oil
1/2 teaspoon cl flakes
4 anchovies, finely minced
3 cloves garlic, grated
Freshly ground black pepper
1/2 cup grated Pecorino Romano cheese Instructions: Bring a large pot of water to a boil and salt generously. Prepare an ice water bath. To clean the broccoli rabe, remove the bottom third of the stem, which is fiberous. Remove the larger leaves, leaving the ones which are smaller at the top attached. Blanch the broccoli rabe in the boiling water for about 1 minute until bright green, then transfer to the ice bath to stop the cooking process. Remove the broccoli rabe to a baking sheet lined with paper towels and dry well. Add the olive oil to a large cast-iron or stainless steel frying pan and heat over low heat. Add the cl flakes, anchovies and garlic and saute about 1 minute. Add the broccoli rabe and cook, tossing lightly in the oil to coat, until the broccoli rabe is heated through and tender, about 3 minutes. Season with salt and pepper. Top with the Pecorino Romano and serve. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 73260,"Lime Rubbed Chicken Tacos with Corn Guacamole 1/4 cup fresh squeezed lime juice divided 2 g olive oil 1 1/4 g salt divided 1/4 g freshly ground black pepper 1 chopped fresh rosemary or 1/4 teaspoon dried 1 pound boneless chicken breasts 2 large ripe avocados from Mexico halved, pitted, peeled and diced 2 garlic cloves charred or roasted with the skin on, peeled and minced 1 jalapeno cl charred or roasted, stemmed and chopped (seeding optional) 3/4 cup corn kernels fresh or thawed from frozen 3/4 cup grape tomatoes halved 10-12 corn tortillas Instructions: In a small bowl, whisk together 3 tablespoons of the lime juice, olive oil, 1/2 teaspoon of the salt, pepper and rosemary. Rinse chicken breasts and pat dry; place in a bowl. Add lime mixture; rub all over chicken; cover and refrigerate at least 30 minutes or up to 12 hours. In medium-sized pan over medium-high heat, heat oil. Add chicken; cook until brown and cooked through, about 4 minutes each side. Remove to cutting board; slice into diagonal strips about 1/2-inch wide. To prepare Corn Guacamole: In a bowl, combine avocado, garlic and jalapenos; toss gently. Add corn, tomatoes, and remaining 1 tablespoon of lime juice; season with salt; mix gently. In skillet or comal over medium-low heat, heat tortillas until warm, about 1 minute each side. Place tortillas in a tortilla warmer or wrap in a clean kitchen towel. To serve, assemble tacos with guacamole and chicken at the table! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 73261,"Wild Mushroom and Cauliflower Lasagna 2 tablespoons olive oil 1 small Spanish onion, finely diced 2 cloves garlic, finely chopped Pinch red pepper flakes 3 cups canned plum tomatoes and their juices 2 tablespoons chopped fresh basil 3 tablespoons chopped fresh flat-leaf parsley Salt and freshly ground black pepper Honey 1 medium head cauliflower 2 tablespoons olive oil Salt and freshly ground black pepper 4 tablespoons unsalted butter 1/4 cup flour 5 cups whole milk, heated, divided 1/8 teaspoon freshly grated nutmeg 1/2 cup grated romano cheese 1 pound sheep's milk ricotta cheese 1 large egg 3/4 cup finely chopped fresh flat-leaf parsley, divided, plus more for garnish 3 teaspoon finely chopped fresh thyme 1/2 cup grated romano cheese, plus more for finishing Kosher salt and freshly ground black pepper 3 tablespoons olive oil 3 cloves garlic, smashed 1 1/2 pounds assorted mushrooms (shiitake, portobello, cremini), coarsely chopped 2 shallots, finely diced 1 ounce porcini mushrooms, soaked in boiling water for 30 minutes 16 lasagna noodles, cooked for 5 minutes in boiling salted water, drained and rinsed with cold water 1 1/4 pounds fontina cheese, coarsely grated Instructions: For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes and cook for 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened and the tomatoes soften and break down. season with salt and pepper. Transfer to a blender and blend until smooth. Return the mixture to the saucepan, add the basil and chopped parsley, season with salt, pepper, and honey, if needed. For the cauliflower sauce: Preheat the oven to 350 degrees F. Remove the florets from the head of cauliflower and put in a small roasting pan. Drizzle with olive oil and season with salt and pepper. Add 1 1/2 cups water to the bottom of the pan, cover with foil, and cook until very tender, about 1 hour. Remove and increase the oven temperature to 375 degrees F. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 30 seconds. Slowly whisk in 4 cups of the milk, increase the heat and bring to a boil, whisking constantly. Cook until thickened, about 5 minutes. Add the cauliflower, reduce the heat to low, and cook for 5 minutes longer. Remove from the heat and let cool slightly. Transfer the mixture to a blender (in batches) and puree until smooth. Strain the mixture into a clean saucepan through a medium mesh strainer and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper, to taste. Cook for 1 minute. Add some of the remaining warm milk, if needed. For the lasagna: Increase the oven to 375 degrees F. Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme, and romano cheese in a bowl and season with salt and pepper. Cover and refrigerate until ready to use. Heat the olive oil in a large saute pan over high heat. Add the garlic cloves and cook for 1 minute. Add the mushrooms and cook until they begin to soften. Add the shallots and cook until golden brown and completely dry. Drain the porcini mushrooms, reserving the soaking liquid, coarsely chop, and add to the mushrooms in the pan and cook for 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced. Stir in the remaining 2 teaspoons thyme, remaining 1/4 cup parsley, and season with salt and pepper. Remove from the heat. To assemble: Ladle some of the tomato sauce into the bottom of a 10 by 14 by 2 1/2-inch baking dish. Ladle some of the cauliflower mornay sauce over the tomato sauce. Top with 4 noodles. Top the noodles with some of the ricotta mixture, then some mushrooms, fontina, and romano. Season with salt and pepper. Repeat to make 4 layers. Ladle the cauliflower mornay sauce over the top of the noodles, making sure to cover the noodles completely with the sauce, and sprinkle with more of the romano cheese. Put the lasagna pan on a baking sheet, cover with foil, and bake for 30 minutes. Remove the foil and continue baking until bubbly and the top is golden brown, 30 to 40 minutes longer. Remove from the oven, sprinkle the top with parsley, and let rest 15 minutes before serving. Cut into squares and serve additional tomato sauce on the side. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 73262,"Holiday Brownie Mix Nonstick cooking spray, for the pan 4 sticks (2 cups) salted butter 10 ounces bittersweet chocolate 1/2 cup cocoa powder 3 1/2 cups granulated sugar 1/2 cup powdered sugar 6 large eggs 2 1/2 cups all-purpose flour 1 1/2 cups semisweet chocolate chips 8 cups powdered sugar 4 sticks (2 cups) salted butter, at room temperature 2 teaspoons vanilla Green and red food coloring, for the icing Assorted holiday candies and sprinkles, for decorating Crushed candy canes, for decorating Instructions: Preheat the oven to 350 degrees F. Line an 18-by-13-inch sheet pan with parchment paper and spray with cooking spray. In a large saucepan over medium heat, heat the butter and let it cook, stirring occasionally, until browned, 8 to 10 minutes. Remove the pan from the heat, then add the bittersweet chocolate and cocoa powder. Stir until smooth. Add the granulated sugar and powdered sugar and stir until well combined. Stir in the eggs one at a time until incorporated. Add the flour and stir until almost completely mixed in. Add the chocolate chips and stir until just combined. Pour into the prepared sheet pan, spreading evenly. Bake until just set in the center, 30 to 32 minutes. Allow to cool completely. For the buttercream: Meanwhile, add the powdered sugar, butter and vanilla to a large bowl. Beat with a hand mixer until smooth and fluffy. Divide the icing into 3 bowls with lids. Color one with green food coloring and one with red, leaving one white. Cover and set aside. Cut the brownies into squares and allow the guests to decorate them with the different colored icings, holiday candies and sprinkles and crushed candy canes. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 73263,"Bourbon Walnut Sauce 2 tablespoons butter 1 cup toasted chopped walnuts 2/3 cup brown sugar 1 cup heavy cream 5 tablespoons bourbon 3 tablespoons milk 1 tablespoon cornstarch Instructions: Melt the butter in a saucepan over medium heat. Add the walnuts, stirring constantly. Add the brown sugar and cook until melted. Remove from the heat and carefully add the bourbon. Return to the heat and cook out the alcohol, about 3 to 5 minutes. Be careful as mixture may ignite. Add cream and bring to a slow boil. Combine milk and cornstarch. Add milk mixture into sauce stirring constantly until thickened. ","[Bourbon, Port, Madeira, Sherry]" 73264,"Thai Spiced Mussel Soup with Leeks and Carrot Spaghetti 1 sliced onion 2 long slices of galangal or 4 of ginger 2 fresh serrano chiles or fresh Thai bird chilies, de-stemmed, sliced 4 stalks lemon grass, white part sliced 4 kaffir lime leaves 2 tablespoons 3-Crab fish sauce 8 cups chicken stock 1 pound Prince Edward Island Mussels, cleaned and prepped 2 large leeks, white part julienned 1 carrot, spaghetti-cut, or fine julienne Salt and white pepper to taste Canola oil to cook Instructions: In a hot wok coated with oil saute onions until caramelized. Add galangal, chilies, lemon grass and leaves. Deglaze with fish sauce. Add chicken stock and slowly simmer to a 20 percent reduction. Strain and keep hot. Check for seasoning. In a very hot wok coated with oil stir fry mussels until they start to open. Add leeks and carrots. Season. Check again for flavor. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 73265,"Chocolate-Hazelnut Spread Hot Fudge Sauce 1/4 cup vanilla ice cream, plus more for serving 1 almost-empty jar chocolate-hazelnut spread with about 1/4 cup spread inside, such as Nutella (see Cook's Note) Dollop canned whipped cream, optional Instructions: Add the vanilla ice cream to the almost-empty jar chocolate-hazelnut spread. Microwave for 30 seconds. Add the canned whipped cream if using, then cover tightly with the lid and shake vigorously until a thick sauce forms, about 30 seconds. Serve over ice cream. ","[Merlot, Cabernet Sauvignon, Port]" 73266,"Chocolate Chevron Cake 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup sugar 4 extra-large eggs, at room temperature 1 (16-ounce) can Hershey's chocolate syrup (1 1/3 cups) 1 tablespoon pure vanilla extract 1 cup all-purpose flour 1 cup confectioners' sugar 1/2 cup heavy cream 8 ounces semisweet chocolate chips, such as Hershey's
1 teaspoon instant coffee granules Instructions: Preheat the oven to 325 degrees F. Butter an 8-by-2-inch round cake pan, line the bottom with parchment paper, then butter and flour the pan, tapping out the excess flour. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. With the mixer on low, add the eggs, one at a time, then mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Pour the batter into the prepared pan and bake for 40 to 45 minutes, until just set in the middle. Allow to cool in the pan for 30 minutes, then remove from the pan, turn the cake upside down on a wire rack set over a sheet pan and cool completely. For the icing, whisk together the confectioners' sugar with 1 tablespoon water until smooth, thick and just barely pourable. When you lift the icing from the bowl with the whisk, it should slowly fall back on itself in a ribbon. (You may need to add a few more drops of water.) Fit a pastry bag with a small round pastry tip and fill it with the icing. Set aside while you make the ganache. For the ganache, place the heavy cream, chocolate chips and coffee in a bowl set over a pan of simmering water and heat the mixture until smooth and warm, stirring occasionally. Pour the ganache evenly over the top and sides of the cake, tilting the rack until the ganache is smooth all over. Immediately, before the ganache sets, pipe parallel lines about 1 inch apart on the entire cake, stopping just short of the edge. Lightly drag the back of a small paring knife through the ganache perpendicular to the white lines also 1 inch apart, alternating directions (first left to right, then right to left, and so on) and covering the whole cake. Allow the ganache and icing to set. Cut into wedges and serve at room temperature. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 73267,"Apple Sushi 1/8 cup rice wine vinegar 2 teaspoons sugar Pinch salt 2 green apples (peeled and sliced paper thin) 4 tablespoons raspberry preserves 1/2 cup chopped strawberries Freshly chopped fresh mint leaves, for garnish 1/2 cup chopped green onions or chives 1/2 pound sushi rice Instructions: For the sushi rice: Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small microwave bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi. Roll the sushi rice into bite-size forms and place thinly sliced apple on top of each. Combine the strawberries and raspberry preserves in a small bowl and drop a small amount on top of the apple. To serve, garnish with chopped mint and green onions or chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73268,"Cinnamon Elephant Ears 1 cup sugar, divided Pinch kosher salt 1/4 teaspoon cinnamon 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm) Instructions: Preheat the oven to 450 degrees.
Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool. ","[Riesling, Moscato, Vinho Verde, Sparkling Shiraz]" 73269,"Fruit and Tofu Shooters 1/2 pineapple, peeled and chopped 1 banana, peeled and sliced 1 cup strawberries, quartered 1/2 cup soft tofu (1 block) 1 cup whole milk 2 tablespoons honey 1/2 lime, juiced Instructions: Combine all ingredients together in a blender and puree until smooth. Serve immediately. ","[Chardonnay, Moscato, Riesling]" 73270,"Mixed Nuts with Rosemary 3 tablespoons unsalted butter 1 tablespoon dried crumbled rosemary 1 1/2 teaspoons salt 1/2 teaspoon cayenne, or to taste 3 cups mixed nuts (pecans, cashews, and hazelnuts) Instructions: Preheat oven to 350 degrees F. Melt butter with dried rosemary, salt, and cayenne. Pour this mixture over 3 cups mixed nuts, tossing to coat them. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 73271,"Gobbler Cobbler Pie 1 package long-grain wild rice (recommended: Uncle Ben's) 1 medium onion, diced 1 yellow bell pepper, diced 1 green bell pepper, diced 1 package fresh sliced mushrooms 1 tablespoon oil 1 can French style green beans, drained 3 cups cooked turkey, chopped 1 cup mayonnaise 2 cups grated Cheddar 1 small can sliced water chestnuts, drained 1 teaspoon poultry seasoning 1 cup sour cream 1 package preformed pie crust 1 egg, beaten Instructions: Preheat oven to 350 degrees F. Prepare the rice according to package instructions and set aside. Saute onions, peppers, and mushrooms in oil and set aside. Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup cheese and set aside. Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg. Place in 350 degree F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy. This dish is an excellent way to use holiday turkey leftovers, plus it freezes well. ","[Chardonnay, Riesling, Sauvignon Blanc, Sparkling Shiraz]" 73272,"Ginger Vodka One 5-inch piece ginger, peeled and roughly chopped 18 ounces vodka
Instructions: Place the ginger in an airtight container. Add a few ounces of the vodka and muddle for several minutes. Add the rest of the vodka, cover and let sit for at least 24 hours, muddling the ginger again every few hours. ","[Riesling, Gewrztraminer, Pinot Grigio]" 73273,"Pulled Pork Cubano 2 tablespoons mayonnaise 1 1/2 tablespoons orange marmalade 1 teaspoon fresh oregano One 12-inch loaf Cuban bread, or two 6-inch soft Italian rolls 6 slices deli ham (about 4 ounces) 1 kosher dill pickle, sliced thinly lengthwise 6 slices Swiss cheese (about 4 ounces) 1 cup Pulled Pork, recipe follows or store-bought 2 tablespoons Dijon mustard 2 tablespoons unsalted butter One 3-pound pork butt, bone-in 1 1/2 cups chicken broth 2 tablespoons balsamic vinegar 2 cloves garlic 1 bay leaf 1/2 small onion Instructions: 1.Stir the mayonnaise, marmalade and oregano together in a small bowl. 2.Square off the ends of the bread and cut in half crosswise. Split each piece horizontally to hinge open. (If using Italian rolls, only split horizontally.) 3.Spread the flavored mayonnaise on the bottom of the breads. Top each with 3 slices of the ham, folding if necessary to fit on the bread, and then a layer of pickles and 3 slices of cheese. Finish each sandwich with 1/2 cup Pulled Pork. Spread the mustard on the top buns and close the sandwich. 4.Heat a medium cast-iron pan over medium heat. Melt the butter, add the sandwiches and press with a spatula to flatten. When the sandwiches are golden brown and crispy on the bottom, about 4 minutes, flip the sandwiches and press and cook until the cheese melts and the bread is golden brown, about 3 minutes more. Cut the sandwiches in half and serve. Pulled Pork: Put the pork, chicken broth, vinegar, garlic, bay leaf and onion in a small Dutch oven and bring to a boil over medium-high heat. Reduce the heat to a very low simmer, cover and cook, turning the pork every 45 minutes, until the meat is fall-off-the-bone tender, 3 to 4 hours. Allow to sit for 15 minutes until the meat is cool enough to handle. Shred the meat with a fork. Makes about 8 cups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 73274,"Writing Chocolate 1 cup chocolate chips 2 teaspoons canola oil Instructions: In a small bowl or measuring cup combine the chocolate chips and the oil. Heat in the microwave on high for 3 minutes. *Microwaves may vary in power so cooking time may vary. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 73275,"Lemon Pearl Couscous with Dates 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 onion, chopped 2 1/2 cups pearl couscous 3 cups low-sodium chicken broth 2 bay leaves Kosher salt and freshly ground pepper 3/4 cup pitted dates, roughly chopped 3 scallions, thinly sliced 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh dill 2 teaspoons finely grated lemon zest Pomegranate seeds, for topping Instructions: Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the couscous and cook, stirring, until toasted, 3 to 5 minutes. Add the chicken broth, bay leaves, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, stirring. Reduce the heat to low; cover and cook until the liquid is absorbed and the couscous is tender, about 10 minutes. Discard the bay leaves. Add the dates, scallions, parsley, dill and lemon zest to the pot and stir; season with salt and pepper. Transfer to a serving bowl. Drizzle with olive oil and top with pomegranate seeds. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 73276,"Twice Baked Potatoes 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried 2 to 4 tablespoons unsalted butter 1/3 cup sour cream 1 scallion, finely chopped Freshly grated nutmeg, optional 1/2 cup shredded sharp cheddar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F. Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper. Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73277,"Passatelli 3 1/2 ounces (80 grams) bread crumbs 4 ounces (100 grams) freshly grated Parmesan Large pinch grated nutmeg Salt 2 large eggs 6 cups chicken stock Tomato and basil sauce, store bought or home made, as accompaniment Instructions: Place the bread crumbs, Parmesan, nutmeg, and a pinch of salt in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency. Allow the dough to rest for approximately 20 minutes in a cool place. Once ready, place through a potato ricer to create short noodle-style pasta shapes. Bring the chicken stock to a boil. Add the pasta to the chicken stock. Once the passatelli have risen to the surface, they are ready to eat. Serve with a fresh tomato and basil sauce ","[Chardonnay, Barolo, Chianti, Tempranillo]" 73278,"Sous Vide Escolar with Salsify Puree, Marble Potato, Heirloom Tomato and Fennel 3 cups heavy cream 1/2 cup white wine 1 tablespoon salt 1 teaspoon ground white pepper 2 salsify roots, peeled and diced, stored in water withjuice of 1 lemon 1/2 white onion, diced 1/2 potato, peeled and diced, stored in water with juice of1 lemon 1 bunch fresh thyme 2 fillets escolar, cut into 6-ounce, 1-inch-thick portions Olive oil Salt and freshly ground black pepper Fresh tarragon 2 cups marble potatoes, blanched and halved 2 cups heirloom tomatoes, halved 1 cup shaved fennel, lightly blanched Shaved white truffles, optional Instructions: For the salsify puree: Combine the cream, wine, salt, pepper, salsify, onions and potatoes in a saucepot. Wrap the thyme tightly in cheesecloth and add. Bring to a boil, and then reduce to a simmer and cook until the mixture is reduced by one-third and the vegetables are tender, 30 minutes. Remove from the heat and cool slightly. Carefully remove the thyme pouch and discard. Puree the mixture until smooth using an immersion blender. Strain through a fine mesh sieve. Adjust the seasoning with more salt and pepper, if needed. For the escolar: Meanwhile, if using the sous vide, heat water to 140 degrees F. Drizzle each portion of fish with olive oil and sprinkle with salt and pepper. Top each piece with 3 to 4 fresh tarragon leaves and place the fish into individual bags and vacuum seal. Cook the escolar pouches for 18 to 20 minutes. Remove from the bags and pat dry. Saute the fish in olive oil over high heat just long enough to lightly brown the outside. If not using the sous vide, saute the fish in some olive oil over medium heat, 3 to 4 minutes per side. For the vegetables: Saute the blanched potatoes until golden brown in a separate pan. Add the tomatoes and fennel and continue to saute until the tomatoes are warmed through but not cooked. To assemble, place a small pool of salsify puree in the center of a plate. Spoon a small pile of the vegetable mixture into the center of the puree. Rest the escolar atop the vegetables. Top with shaved truffles if available. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 73279,"Chicken Parm Sliders 12 slider rolls 4 tablespoons unsalted butter
2 cloves garlic, chopped
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
3 small boneless skinless chicken breasts (about 1 1/4 pounds)
2 cups all-purpose flour 2 large eggs, beaten 1 1/2 cups Italian seasoned breadcrumbs Vegetable oil, for frying
1 cup prepared marinara, warmed, plus more for serving 6 ounces sliced fresh mozzarella
Fresh basil leaves, for garnish
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Split the slider rolls in half. Place the bottoms cut-side up on the prepared baking sheet and the tops cut-side down. Melt the butter in a small skillet over medium-low heat. Add the garlic and cook until softened but not colored, 1 to 2 minutes. Brush the garlic butter on the cut sides of the bottom rolls and the tops of the top rolls. Sprinkle all with 1/4 cup Parmesan. Season with salt and pepper. Bake until the edges are golden and the cheese is crisp, about 5 minutes. Slice the chicken breasts in half lengthwise to make 6 thinner cutlets, then cut each cutlet in half crosswise to make 12 bun-size pieces of chicken. Season with salt and pepper. Spread the flour in a shallow bowl, beat the eggs in a second shallow bowl and spread the breadcrumbs in a third. Dredge each chicken piece first in the flour, then in the eggs and then in the breadcrumbs. Heat about 1/2 inch of vegetable oil in a large nonstick skillet over medium heat. Test the oil by dropping in a few breadcrumbs; when the oil sizzles, it's ready. Cook the chicken in batches, until the coating is crisp and browned and the chicken is just cooked through, about 2 minutes per side. Drain on a wire rack in a baking sheet. Remove the bun tops from the baking sheet. Spoon half of the marinara in the indent of each bun bottom and top with a piece of chicken. Top with the remaining marinara and the sliced mozzarella. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and bubbly, about 5 minutes. Add a basil leaf or two to each slider before topping with the buns. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 73280,"Grilled Brussels Sprouts and Bacon 1/3 cup extra-virgin olive oil, plus more for oiling the grill grates and drizzling 2 pounds Brussels sprouts, trimmed, kept whole if small; halved through the stem if large Kosher salt and freshly ground black pepper 4 slices bacon (about 4 ounces), cut into 1-inch chunks 2 tablespoons red wine vinegar 2 teaspoons whole-grain mustard 2 teaspoons honey 1 small garlic clove, finely grated1/4 cup toasted hazelnuts, chopped 1/3 cup parsley leaves Instructions: Preheat a grill for cooking over medium heat. Lightly oil the grill grates. Place the Brussels sprouts in a large bowl. Drizzle with olive oil to coat and sprinkle with salt and pepper, then scatter the bacon pieces on top. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high, 4 minutes; toss, re-cover, and cook until the sprouts are mostly tender with a little bit of resistance when pierced with a paring knife, 3 to 4 minutes more. When cool enough to handle, thread the sprouts through the skewers with single bacon pieces between them, leaving a little space between each piece. (There will be more sprouts than bacon.) Place the skewers on the grill. Cover and cook, 5 minutes, then flip and cook, covered, until the sprouts are lightly charred and tender and the bacon is browned and crisp at the edges, 5 to 6 minutes more. Meanwhile, whisk together the red wine vinegar, mustard, honey, garlic, 1 teaspoon salt and 1/4 teaspoon ground black pepper in a bowl large enough to hold all the Brussels sprouts. Still whisking, drizzle in 1/3 cup of olive oil. Remove the skewers from the grill and remove the sprouts and bacon from the skewers while still hot; add to the large bowl of vinaigrette. Add half of the chopped hazelnuts. Toss gently to coat. Transfer to a serving plate and sprinkle with remaining hazelnuts and parsley leaves. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 73281,"Eggplant and Tomato Pasta 1 medium eggplant, peeled and cut into 1/2-inch cubes Coarse grained salt 1 tablespoon olive oil 3 cloves garlic, minced 1 (28-ounce) can peeled and crushed, or diced tomatoes 1 1/2 teaspoons sugar, optional Salt and coarsely ground fresh black pepper 1/4 cup basil (about 10 leaves), torn 8 ounces bow tie pasta (farfalle), cooked al dente Instructions: Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes. Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes. Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 73282,"Apple-Raspberry Crumb Bars 4 small apples, peeled, cored and chopped (about 2 1/2 cups) 2 cups frozen raspberries 1/2 cup granulated sugar 2 teaspoons cornstarch 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 1/2 cup packed light-brown or dark-brown sugar 1 large egg 1/2 cup old-fashioned rolled oats Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch square baking pan and line it with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, beat the butter and the brown sugar with an electric mixture on medium speed until fluffy, about 2 minutes. Beat in the egg. Spread about two-thirds of the batter evenly over the bottom of the prepared pan with an offset spatula. Bake the bottom crust until it is golden brown, 24 to 26 minutes. Mix the remaining batter with the oats and set aside.
Meanwhile, in a medium saucepan, combine the apples, raspberries and sugar and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down, 5 to 6 minutes. In a small bowl, mix about 3 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes. Remove the jam from the heat and let cool slightly.
Top the bottom crust with the fruit and spread it out evenly. Top the fruit with the oat crumb mixture, squeezing it to make some larger clumps. Bake until the top is golden brown, 28 to 32 minutes. Transfer the pan to a rack to cool completely. Using the parchment, lift out the entire bar mixture and place it on a cutting board. Cut into squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 73283,"Mexican Potato Salad 2 pounds cubed potatoes, cooked 3 to 4 tablespoons mayonnaise 1 tablespoon diced pickled jalapenos (recommended: La Victoria) 2 scallions, sliced 2 teaspoons finely chopped fresh cilantro leaves Instructions: In a large bowl, combine all ingredients. Gently fold together and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 73284,"Lowcountry Boil 1/2 pound red-skinned potatoes, quartered 1/2 pound smoked sausage 1 cup Cajun seasoning, such as Paul Prudhomme 1/2 cup seafood seasoning, such as Old Bay 4 bay leaves 1/4 onion, cut into 1/2-inch pieces 2 ears yellow corn, cut into thirds 1/2 pound 16/20 local shrimp, peeled and deveined Instructions: Combine 8 cups of water with the potatoes, smoked sausage, Cajun and seafood seasonings, bay leaves and onion in a large stockpot and bring to a boil. Cook until the potatoes are al dente, 4 to 5 minutes. Add the corn, reduce the heat to a simmer and cook about 10 minutes. Add the shrimp and simmer until just cooked through. Strain the potatoes, sausage, corn and shrimp from the cooking liquid and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 73285,"Salted Caramel Milkshakes 1 cup sugar 3/4 cup heavy cream 2 tablespoons unsalted butter 1 teaspoon flaky sea salt 1/2 teaspoon vanilla extract 1 cup vanilla bean ice cream 1/2 cup whole milk Instructions: Add 1/3 cup water to a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar. Once the sugar turns a deep brown color, remove from the heat and carefully pour in the cream, taking care as it will splutter a little. Add the butter, salt and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce. Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Add the ice cream, milk and the remaining caramel sauce to a blender. Blend until smooth and pour into the glasses. Cook's Note: For an adult version of this drink add 1 1/2 ounces rum to each milkshake! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 73286,"Apple, Potato and Onion Hash 2 large Idaho potatoes 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 2 small, soft apples, such as McIntosh, chopped 1 small onion, chopped Salt and pepper Instructions: Prick potatoes several times each with a fork and microwave on high for 10 to 12 minutes. Cool potatoes until you can handle them and chop. Heat a medium nonstick skillet over medium-high heat with extra-virgin olive oil and butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 73287,"Ratatouille Soup 5 tablespoons extra-virgin olive oil 1 onion, thinly sliced Kosher salt 1 eggplant, cut into 3/4-inch cubes 2 cloves garlic, chopped 1 1/2 pounds tomatoes, roughly chopped 3 cups low-sodium vegetable or chicken broth Freshly ground pepper 1 yellow squash, cut into 1/2-inch pieces 1/2 cup finely chopped fresh parsley 1/2 cup grated parmesan cheese (about 1 ounce) 1 tablespoon fresh lemon juice Crusty bread, for serving Instructions: Heat 3 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and 1/4 teaspoon salt; cover and cook, stirring occasionally, until tender and golden, about 4 minutes. Reduce the heat to medium and add the eggplant and garlic. Cover and cook, stirring occasionally, until the eggplant is just golden and starts softening, about 4 minutes. Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes just start breaking down, about 3 minutes. Add the broth, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a simmer, then uncover and cook until the eggplant is tender, about 10 minutes. Add the squash and continue simmering until tender, about 5 more minutes; season with salt and pepper. Combine the parsley, parmesan, lemon juice and the remaining 2 tablespoons olive oil in a small bowl. Top each bowl of soup with some parsley mixture; serve with bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73288,"Soft Turkey Tacos 2 tablespoons olive oil 1/2 small onion, diced 1 cup diced zucchini 1/4 cup mild salsa, plus more for passing at the table 8 ounces raw turkey sausages 1/2 cup shredded Monterey jack 8 corn tortillas 1 ripe avocado Salt and pepper 4 iceberg lettuce leaves, shredded 1 wooden spoon 1 medium saute pan 2 medium bowls Paring knife (use with an adult) 1 fork 1 microwave Instructions: Heat the oil in medium non-stick skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the zucchini, the salsa, and a couple tablespoons of water. Cover, cook for 5 minutes, or until the squash is tender. Transfer the vegetable mixture to a bowl with a spoon. Squish the sausage meat from its casing into the same skillet. (Discard the casings.) Break the meat up with a wooden spoon. Cook the meat over medium heat for 3 to 5 minutes or until it loses its color. Add the meat to the vegetables. Add the cheese and stir. Set aside. Cut avocado in half. Using a spoon, scrape the avocado from the skin into another bowl. Smash the avocado with a fork and season with salt and pepper. Wrap the tortillas in moist paper towels. Heat in the microwave for 1 minute or until warm. Lay out the tortillas and divide the turkey mixture evenly on top. Top with lettuce and avocado, fold the tortillas over and serve with salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73289,"Pretzel Buns with Grilled Dogs and Spicy Cheese Sauce 12 ounces pasteurized cheese food, such as Velveeta, chopped 2 tablespoons milk 1 tablespoon diced pickled cherry peppers in jar 1 tablespoon diced pickled jalapenos 1 tablespoon pickled jalapeno juice 8 natural casing all-beef franks 8 Pretzel Hot Dog Buns, recipe follows 1/4 cup pickled jalapenos, chopped for garnish, optional 1 cup milk 1/4 cup light brown sugar 2 tablespoons honey 1 packet active dry yeast 2 tablespoons unsalted butter 2 small cloves garlic, grated 3 cups all-purpose flour, plus more for dusting 1 cup bread flour 1/2 cup baking soda Pretzel salt or coarse ground sea salt, for sprinkling Instructions: For the cheese sauce: Add the cheese cubes, milk, pickled cherry and jalapeno peppers and jalapeno juice to a small saucepot and cook over low heat until melted and combined, 10 to 15 minutes, stirring occasionally. For the franks: Heat a grill pan over medium-high heat. Grill the franks on the grill pan, making sure to turn and char on all sides. Cook for 4 to 5 minutes. For the sandwich build: Split the Pretzel Hot Dog Buns in half, nestle the grilled franks in their pretzel blankets, pour over some spicy cheese sauce and top with some pickled jalapenos if you like. Enjoy! In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms. In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes. Combine the all-purpose flour and bread flour in a mixing bowl. Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes. Line 2 baking sheets with silicone mats.Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes. Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes. Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper. In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side. Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep. Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking. ","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 73290,"Rolfs Original Swiss Cheese Fondue 1/2 pound Emmentaller cheese, grated 1/2 pound Le Gruyere cheese, grated 1 clove garlic 2 cups dry white wine 1 teaspoon cornstarch 1 teaspoon water Freshly ground black pepper 1 loaf Italian or French bread, cut into 1-inch cubes with crust on one side Instructions: In a bowl, combine the cheeses and put aside. Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat. Add the wine, heat until warm, but not boiling! Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce. Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to the boil once, before you remove pot and place it on a lighted burner on table. Adjust flame of the burner so the fondue continues bubbling lightly. Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot. Serve with white wine or Kirsch to prevent getting that heavy cheese feeling! Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 73291,"Thai Fried Riced Cauliflower 1 pound boneless, skinless chicken breast, cut into thin slices 1 teaspoon cornstarch
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
1/4 cup canola oil
1 small yellow onion, finely diced 1 red bell pepper, finely diced 1 tablespoon minced ginger
5 cloves garlic, minced
1 Thai cl pepper, thinly sliced
One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold
1/2 lime
2 scallions, green and white parts, chopped 1 tablespoon chopped toasted peanuts
1/2 cup fresh cilantro leaves
Instructions: Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl. Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate. Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai cl pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Chenin Blanc]" 73292,"Green Bean and Fennel Salad 1 pound green beans, trimmed 1 bulb fennel 1 yellow or orange bell pepper 8 to 10 lettuce leaves, rinsed and dried 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 3/4 teaspoon minced garlic 1/4 teaspoon salt 1/3 cup extra-virgin olive oil Instructions: Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service. Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate. When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73293,"Chocolate Banana Cream Pie 2 cups graham cracker crumbs (10 to 12 crackers) 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted 3/4 cup sugar 5 extra-large egg yolks 1/3 cup cornstarch 1 teaspoon kosher salt 4 cups whole milk, scalded 7 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter, diced 1 tablespoon coffee liqueur 1 teaspoon instant coffee powder 2 large bananas, sliced 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract Milk chocolate, for garnish Instructions: Preheat the oven to 350 degrees. For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined. Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours. When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling. Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream. Remove the pie from the pan, place it on a cake plate and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 73294,"Balinese Duck 'Confit' with Root Vegetable Mash and Warm Exotic Fruit Salsa One 5- to 6-pound duck, halved lengthwise, washed and dried 1 cup kosher salt 1 cup ground palm sugar 10 shallots, halved and sliced 5 cloves of garlic, minced 5 kaffir lime leaves, 1/16 inch ribbon 3 stalks lemongrass, white part only, minced 2 tablespoons, ginger, minced 6 Thai bird chiles, minced 2 tablespoons coarse ground black Indonesian peppercorns 2 tablespoons coarse ground coriander seeds 2 tablespoons coarse ground fennel seeds 2 tablespoons Thai or Vietnamese fish sauce 1 bunch cilantro 2 quarts coconut oil or peanut oil, or a mixture of both Root Vegetable Mash, recipe follows Warm Exotic Fruit Salsa, recipe follows Sambal Oil, recipe follows 1 1/2 pounds total taro, potatoes, cassava, yams, and other root vegetables, peeled and cut into 2-inch cubes (the cassava should be cut into 3-inch cubes because it cooks more quickly) 12 cloves garlic, peeled 3 tablespoons butter 1 cup sliced scallions 1 cup cream Salt and black pepper 1 medium onion, peeled and cut into 1/4-inch dice 1 tablespoon minced ginger 1 Thai bird cl, minced 1 tablespoon minced lemongrass, white part only 1 pineapple, peeled, seeded, and cut into 1/2-inch dice 1 mango, peeled, seeded, and cut into 1/2-inch dice 1 papaya, peeled, seeded, and cut into 1/2-inch dice Grapeseed oil, to cook Salt and black pepper 3 tablespoons sambal oelek 1/8 cup coconut or peanut oil 1 teaspoon naturally brewed soy sauce 1/4 cup sliced scallions Instructions: In a rectangular dish, large enough to hold the 2 duck halves, mix the marinade ingredients together. Liberally rub the duck on all sides and inside the cavity with the mixture. Cover and place in the refrigerator for 4 hours to marinate. Prepare a fryer filled with coconut or peanut oil, preheat to 225 degrees F. Wipe off all the mixture and 'braise' the duck in the oil. Duck should be completely submerged. Remove the duck after 1 hour, it should be fully cooked. Heat the fryer to 400 degrees F oven degrees and fry the duck again to color and crisp up. On a large oval platter, place a large mound of the Root Vegetable Mash in the center. Place duck on top and garnish with Warm Exotic Fruit Salsa and Sambal Oil. In a large stockpot, add the root vegetables and garlic. Top with cold water and bring to a boil. Slowly boil until the pieces are fully cooked and a knife can easily pierce the pieces. Drain well, dry out the stock pot, and place vegetables back in. Meanwhile, in a saucepot, melt 1 tablespoon of the butter and sweat the scallions. Add the cream and reduce by 50 percent, about 5 minutes. Add the cream to the pot and mash by hand. Add the butter, season with salt and pepper, and check for flavor. In a saute pan on high heat, coated lightly with oil, saute the onions, ginger, cl, and lemongrass until soft. Add the fruit and cook for 4 to 5 minutes. Season with salt and pepper and check for flavor. Mix all together. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73295,"Guacamole \Frosting
3 ripe avocados, halved, pitted and scooped 1/4 white onion, chopped 1/2 cup packed fresh cilantro leaves and tender stems 1/2 cup packed fresh cilantro leaves and tender stems
Juice of 2 limes 1 small clove garlic, chopped Kosher salt 12 regular or 24 mini corn muffins Instructions: Puree the avocados, onions, cilantro, lime juice, garlic and 1 teaspoon salt in a food processor until smooth. Use right away, or cover with plastic wrap and refrigerate for up to 2 hours. Frost the corn muffins with the guacamole -- and eat quickly! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73296,"Pumpkin-Ricotta Cheesecake with Cranberries 1 7-ounce package amaretti cookies 1 tablespoon sugar 6 tablespoons unsalted butter, melted, plus more for the pan 1 pound whole-milk ricotta cheese (preferably fresh) 1 1/2 cups sugar 1 15-ounce can pure pumpkin puree 3 large eggs 3/4 cup mascarpone cheese 1 tablespoon pure vanilla extract 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 3/4 cups fresh cranberries 1/2 cup sugar 1 tablespoon fresh lemon juice Pinch of salt 1/3 cup water Instructions: Preheat the oven to 325? F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent any leaking. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine. Firmly press into the bottom and 1/4 inch up the sides of the pan. Brush the exposed sides of the pan lightly with melted butter. Bake until the crust is golden and set, 12 to 15 minutes. Transfer to a rack to cool completely. Wipe out the food processor. Meanwhile, make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth. Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt and pulse until combined. (Do not overblend.) Pour the filling into the cooled crust.
Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 1/2 hours to 1 hour 45 minutes. Transfer to a rack and let cool completely. Cover and refrigerate until cold and set, at least 8 hours or overnight. Make the topping: Chop 1 cup cranberries and combine in a small saucepan with the sugar, lemon juice, salt and water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining 3/4 cup whole cranberries; cook 2 more minutes. Let cool. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed. Serve over the cheesecake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73297,"Healthy Garlic Shrimp and Quinoa Grits 4 tablespoons (1/2 stick) unsalted butter 4 cloves garlic, chopped 1 cup quinoa, rinsed well Kosher salt and freshly ground black pepper 1/3 cup grated Parmesan 1/4 cup fresh parsley leaves, chopped 1 pound large shrimp, peeled and deveined 2 teaspoons olive oil 1/2 cup dry white wine Instructions: Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add half the garlic, and cook, stirring, until soft, about 2 minutes. Add the quinoa, 2 1/3 cups water, 1/4 teaspoon salt and a few grinds of pepper, and bring to a simmer, stirring. Cover, reduce the heat to medium-low and cook until the quinoa is tender (the little white tails become visible) and the liquid is the consistency of a thin porridge, 10 to 15 minutes. Remove the saucepan from the heat, and whisk in the Parmesan and half the parsley. Cover and keep warm. Meanwhile, season the shrimp with 1/4 teaspoon salt and a few grinds of pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer (it's OK if they touch), and cook until the underside turns pink, about 2 minutes. Turn the shrimp, add the remaining garlic and cook until the shrimp begin to curl and turn totally pink, about 2 minutes more. Add the wine, 2 tablespoons water and the remaining parsley, reserving a pinch for garnish. Once the liquid has reduced by half, swirl in the remaining 2 tablespoons butter until smooth. Divide the quinoa and shrimp among 4 bowls, top with the pan sauce and sprinkle with the reserved parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 73298,"Boneless Wings 1 cup ketchup 1/2 cup honey
1/2 cup brown sugar
1/4 cup sriracha 2 tablespoons brown mustard
2 tablespoons cider vinegar
1 tablespoon cayenne pepper 3 pounds cornstarch 1 1/4 pounds all-purpose flour
1/2 cup granulated garlic
1/2 cup onion powder
1/2 cup paprika
1/4 cup ground black pepper
1/4 cup cayenne pepper
4 to 6 boneless, skinless chicken breasts 1/2 cup milk 12 large eggs Instructions: For the sweet hot sauce: Combine the ketchup, honey, brown sugar, sriracha, mustard, vinegar, cayenne and 2 tablespoons water in a large bowl and whisk vigorously until everything is mixed well. For the flour dredge: Mix together the cornstarch, flour, granulated garlic, onion powder, paprika, black pepper and cayenne in a large bowl. For the chicken: Heat a deep-fryer to 350 degrees F. Cut the chicken into strips approximately the size of your thumb, making each strip as even as possible. Whisk together the milk and eggs in a large shallow dish for the egg wash. Roll the chicken strips in the flour dredge until evenly coated, shaking off the excess. Then dip in the egg wash. Then dip in the flour dredge once again. In batches, place the chicken strips in the fryer basket and drop it in the oil, giving it a good shake to make sure they don't stick together. Cook until they all begin to float, about 5 minutes. (To insure they have been cooked all the way, feel free to cut one in half.) Toss them in a large bowl with some sweet hot sauce until evenly coated. Repeat with the remaining chicken. ","[Chardonnay, Riesling, Gouda, Chenin Blanc]" 73299,"Cookie Salad Two 3.4-ounce packages instant vanilla pudding Two 3.4-ounce packages instant coconut cream pudding
2 cups buttermilk
2 cups milk
1 tablespoon vanilla extract
Two 8-ounce containers frozen whipped topping, thawed
One 20-ounce can pineapple tidbits, drained
One 15-ounce can mandarin orange segments, drained
24 fudge striped cookies
Instructions: In a large bowl, mix together the pudding mixes, buttermilk, milk and vanilla. Fold in the whipped topping until incorporated. Fold in the pineapple and most of the orange segments, reserving some for garnish. Chill for at least 1 hour. Crush, then stir in two-thirds of the cookies just before serving. Garnish with the reserved mandarin orange segments and remaining whole cookies. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 73300,"Seaweed Mashed Potatoes 5 cups (2000 g) water 1 sheet (15 g) kombu
3/4 ounce (20 g) shaved bonito flakes 3 Idaho potatoes, peeled and cut into large dice 1/2 cup plus 2 tablespoons (150 g) heavy cream 2 tablespoons (30 g) cold Seaweed Butter, recipe follows, diced, plus frozen Seaweed Butter for shaving 1/2 teaspoon (3 g) fine sea salt One 2-inch block bonito
1 1/2 ounces (45 g) dried mixed seaweed, preferably equal amounts arame, wakame, nori, dulse, kombu 1 pound (450 g) salted butter, diced Instructions: In a saucepan, combine the water and kombu over medium-high heat and bring to a simmer. Adjust the heat to maintain a low simmer and cook for 20 minutes. Remove the pan from the heat and add the bonito flakes. Cover the pot and let stand for 10 minutes. Strain the liquid through a fine-mesh sieve placed over a clean saucepan and discard the contents of the sieve. Add the potatoes, place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with the tip of a paring knife, about 40 minutes. Just before the potatoes are ready, in a small saucepan, bring the cream to a simmer over medium heat. Drain the potatoes, discarding the liquid. Pass the potatoes through a potato ricer into a small saucepan. Add the cream and whisk well to incorporate. Place over low heat and stir until the mixture is smooth. Whisk the 2 tablespoons Seaweed Butter into the potato-cream mixture until well blended, and then add the salt. At this point, transfer the potatoes to the desired serving vessel. This can be served family-style in a large serving bowl, or as a side dish in individual bowls. Using a mandoline, finely shave several pieces of the frozen seaweed butter and place a few pieces on top of the potatoes. Using a grater, grate a little of the bonito over the top. Serve right away. Put the seaweed in the blender and process on high speed until broken into fine pieces, 30 to 45 seconds. Transfer the seaweed to a large bowl and rinse under cold running water until fully hydrated, about 10 minutes. Drain the seaweed, return it to the blender, add the butter and process until fully blended. Divide the butter in half and transfer each half to a large sheet of plastic wrap. Roll the butter up in the plastic wrap pieces, forming two thick logs. Refrigerate one half and freeze the other. It will keep for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 73301,"Country Ham and Apples 2 cups dried tart apples 1 1/2 pounds fully cooked ham 2 tablespoons brown sugar 1 egg 2 tablespoons melted butter 1/2 cup milk 2 cups flour 3 teaspoon baking powder 1/2 teaspoon salt Instructions: Soak apples in water overnight. Next day, place ham in simmering water and cook further until soft. Add apples and brown sugar. Cook for 1 hour. For dumpling, beat the egg, butter and milk. Sift dry ingredients and add to mixture. Use milk to stiff batter. Drop dumpling dough by spoonful into boiling ham and apples. Cover tightly for 15 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 73302,"Ras el Hanout 1 1/2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon ground turmeric 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon freshly ground black pepper Instructions: Using a small spoon, stir to combine the ginger, allspice, coriander, cumin, paprika, turmeric, cinnamon, cloves and pepper in a small bowl. Transfer to a glass jar with a tight lid and store in a cool, dry place for up to 6 months. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 73303,"No-Frills Cheese Cake 1 1/2 cups (5-ounces) finely ground graham crackers or cookies such as chocolate or vanilla wafers or gingersnaps 5 tablespoons unsalted butter, melted, plus butter to grease springform pan 1/3 cup sugar 1/8 teaspoon salt 2 pounds cream cheese, at room temperature 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 4 eggs Instructions: For the crust, stir together crust ingredients and press onto bottom and 1-inch up side of a buttered 24-centemeter springform pan. Fill immediately or chill up to 2 hours. Preheat oven to 325 degrees. For the filling, use your mixers lowest speed. Using a paddle attachment, if your mixer has one, beat the cream cheese smooth, no more than 30 seconds. Stop the mixer and scrape the bowl and beater (or paddle.) Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape. Add the vanilla, lemon juice, and 1 egg at a time; mix only until absorbed, no more than 30 seconds each. Add remaining eggs one at a time. Stop and scrape after each addition. Wrap aluminum foil around the bottom of the springform pan so it comes at least 1-inch up the sides. Pour the filling into the pan over the crust. Place the pan in a jelly-roll or roasting pan and pour warm water into the pan to a depth of 1/2-inch. Bake cheesecake for about 60 minutes, or until lightly colored and firm except for the very center. Remove from the pan of hot water. Remove the foil and cool completely on a rack. Wrap the cheesecake in plastic or foil and chill overnight before unmolding. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73304,"Cardamom and Espresso Brownie Cake with Crispy Phyllo and Salted Caramel Filling 6 ounces chocolate 1/2 cup butter 3 eggs 1/4 teaspoon salt 1 cup sugar 1 1/4 cups flour 1/4 cup cocoa powder 1 cup pecans, finely chopped 1 cup sugar, plus 6 tablespoons, plus 2 tablespoons 1/2 cup coffee beans, crushed 1 teaspoon cardamom pods 1/4 cup milk 5 gelatin sheets, soaked in cold water 1 1/2 cups heavy cream 1 ounce water 2 egg whites Pinch salt Pinch cream of tartar 1/2 cup egg yolks 1/3 cup water 1/3 cup sugar 1 1/2 cups toasted hazelnut flour Pinch fleur de sel 1 cup sugar 1 teaspoon fleur de sel 1/4 cup water Phyllo dough Clarified, melted butter Confectioners' sugar 1 cup water 1/3 cup sugar 1/2 vanilla bean 1/2 cup coffee beans, roughly chopped 1 star anise 1 1/2 gelatin sheet (1 teaspoon gelatin powder), soaked in cold water Instructions: Preheat oven to 350 degrees F. Chocolate brownies: Center rack in oven. Butter a 9 or 10-inch square baking dish or pan. Chop the chocolate into small pieces. Melt the chocolate and butter in a small bowl over a double boiler. Whisk the 2 ingredients together until they bind together. Set aside. In a mixing bowl, beat the eggs, salt, and sugar until thick and pale yellow. Add the chocolate/ butter mixture and mix until combined. Mix in the flour and cocoa powder just until incorporated. Add the pecans and mix into the batter. Pour batter into prepared baking dish, and bake for 35 to 40 minutes. Cool completely. Line 8 (3-inch) ring molds with 1 1/2-inch high plastic ribbon. Cut the brownies with a 2 3/4-inch ring mold and slice horizontally into 1/4-inch thin slices. Place 1 slice into each ring. Caramel Coffee Cardamom Sabayon: In a small pot, caramelize 1 cup sugar. When the sugar has reached and amber color, add the crushed coffee beans and cardamom pods. Stir well to coat the beans and the pods. Deglaze with milk and bring to a boil. Let the mixture infuse for 20 minutes and strain through a fine mesh sieve. Melt the drained gelatin sheets in the warm coffee milk. In a mixing bowl, whisk the heavy cream until medium peaks form. Reserve in the refrigerator until ready to use. Combine the 6 tablespoons sugar and water in a heavy saucepan and bring to a boil without stirring. Let the mixture boil to a softball stage or 240 degrees F. on a candy thermometer. Beat the egg whites with the salt and the cream of tartar until medium peaks form. When the syrup has reached the softball stage, add the syrup very slowly in a fine stream and continue to beat until the mixture is cool. Make a large ice bath with water and ice. Place the remaining 2 tablespoons sugar and egg yolks in a medium size bowl, and set over a simmering pot of water. Cook over medium heat, whisking until the eggs are light and fluffy, about 8 minutes. Put the bowl over the ice bath and let cool completely. Fold the Italian meringue into half of the coffee milk. Fold the sabayon into the other half of the coffee milk. Fold the 2 mixtures together and finally, fold in the whipped cream. Using a pastry bag with a plain tip, pipe the coffee sabayon mixture into the prepared brownie molds about 3/4 of the way full. Freeze and remove the rings. Preheat oven to 350 degrees F. Hazelnut cookies: Bring 1/3 cup of water to a boil. Add the sugar and stir until completely dissolved. In a small bowl, mix the hazelnut flour, sugar syrup, and salt. Roll the mixture out until very thin, and place on a baking sheet. Bake until light golden brown, approximately 4 minutes. Remove from oven and cut out 3 inch round circles while still warm. Liquid caramel: Melt the sugar and salt in a large pot and cook to a dark caramel. Bring the water to a boil and pour into the caramel to deglaze. Remove from heat and set aside. Phyllo tops: Preheat oven to 450 degrees F. Place 9 (3-inch) ring molds on a parchment paper lined baking sheet. Lay a sheet of phyllo dough on a flat surface. Brush the sheet with melted butter and sprinkle some confectioners' sugar on top. Add a second layer of phyllo and brush with melted butter. Cut out as many circles as possible from each sheet with a 5-inch round cutter and crumple the phyllo into a dome shape in the 3-inch molds. Dust the phyllo tops with confectioners' sugar. Place in the oven to quickly caramelize the tops. This will happen very quickly. Remove from the oven and let cool. Coffee gelle: Combine water, sugar, star anise, vanilla bean, and pod in a medium size pot, and bring to a boil. Remove from heat, add crushed coffee beans, and let infuse for 10 minutes. Strain the liquid and whisk in the drained gelatin sheets. Pour into small dome shaped flexible mold and freeze until set. To serve: An hour before serving, defrost the sabayon brownies in the refrigerator. Place a small dot of liquid caramel on the center of each plate. Place a hazelnut cookie on top of the caramel and put a sabayon brownie on top. Scoop out some of the sabayon center and pour in the liquid caramel. Sprinkle the caramel with some fleur de sel. Dust the phyllo tops with confectioners' sugar and place on top of the coffee sabayon brownie. Place a coffee gelee to the side of the dessert and drizzle some of the liquid caramel around the dessert. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 73305,"Pork Belly in Pasilla Sauce 1 cup brown sugar 1/2 cup kosher salt
1/4 cup dry mustard
1/4 cup paprika
2 to 3 pounds pork belly slabs 1/2 cup duck fat, bacon fat or olive oil
4 to 5 toes (cloves) garlic
6 sprigs fresh thyme
3 Roma tomatoes, halved and cored 1 large yellow onion, cut into 1-inch rings
1 to 2 tablespoons kosher salt
1 teaspoon ground black pepper
2 tablespoons olive oil
8 ounces macadamia nuts
6 toes (cloves) garlic, minced
4 chiles de arbol, seeded and chopped
2 pasilla chiles, seeded and chopped
2 cups chicken stock or seasoned chicken broth
1 tablespoon fresh lime juice, plus more as needed 2 teaspoons ground cumin
2 bay leaves
1 cup apple cider vinegar 1/4 cup brown sugar
1 teaspoon kosher salt
2 jumbo carrots, julienned
1/2 English cucumber, peeled and seeded 3 to 4 Granny Smith apples, preferably organic 1/4 head red cabbage
2 teaspoons kosher salt, or more as needed
1 teaspoon granulated sugar, or more as needed
Pinch ground black pepper
2 limes, juiced, or more as needed
1/2 bunch fresh cilantro, chopped very finely
3 to 4 quarts oil with a high smoke point, such as cottonseed, peanut or vegetable Pinch micro green mix Smoked Paprika Oil, recipe follows 1/2 cup smoked paprika 2 cups olive oil
Instructions: For the pork belly rub: Combine the brown sugar, salt, mustard and paprika in a bowl. For the pork belly: Trim the pork bellies and cut them into 6-inch squares. Score them horizontally and vertically on the fat side of the belly. (The score should be roughly 1/4-inch deep made with the tip of the knife.) Coat the bellies heavily with 1 cup rub and place inside a vacuum seal bag. Add the fat, garlic and thyme to the bag. Vacuum seal airtight and cure, refrigerated, overnight, or for up to 24 hours. Set a thermal circulator to 190 degrees F. Add the pork belly in the bag to the water bath. Cook 24 hours, then transfer to an ice bath and chill until the pork is under 40 degrees F. Remove the bellies from the bag, then pat dry with a towel and cut into roughly 6-ounce portions. Reserve for deep frying later. For the pasilla sauce: Preheat a grill to medium-high heat and preheat the oven to 350 degrees F. Place tomatoes and onions in a bowl and sprinkle with salt, pepper and olive oil. Place on grill and cook 2 to 3 minutes on each side. Place macadamia nuts in a baking pan and bake 5 to 10 minutes. Saute garlic and chiles in a pot on medium heat until the flavors begin to meld, 1 to 2 minutes. Add the chicken stock, lime juice, cumin and bay leaves and bring to a simmer. Puree in a blender until the sauce is very fine and smooth. Season to taste and finish the sauce with lime juice until the desired acidity has been reached. (Be careful when blending a sauce that is hot! It has a tendency to make a mess of your kitchen if you do not start off blending on slow. Also make sure blender is covered. Gradually work your speed up to full blast to get the velvet texture of the sauce, about 2 minutes total in the blender.) For the pickled carrots: Heat the vinegar, brown sugar and salt in a saucepot until it boils, 5 to 6 minutes. Pour the hot liquid over the carrots in a heatproof container and chill overnight. For the sour apple slaw: Julienne the cucumber on a mandoline into a bowl. Core the apples (leave the skin on) and julienne on the mandoline into the same bowl. Shave the cabbage paper-thin and add to the bowl. Add the salt, granulated sugar, pepper, lime juice, cilantro and 1 cup pickled carrots. Adjust salt, sugar and lime as needed. For the pork belly in pasilla sauce: Heat the oil in a 6- to 8-quart pot to 350 degrees F. Fry 6 ounces pork belly until golden brown, 4 to 6 minutes. Remove to paper towels and dab with additional paper towels to remove any extra grease. Heat up 3 ounces pasilla sauce. Place sauce in a circle on a plate. Plate 2 tablespoons slaw in the center of the sauce, followed by the fried pork belly. Place 2 tablespoons slaw on top. Garnish with the micro greens on the very top of the slaw and drizzle Paprika Oil around the plate. Steep paprika in oil in a small saucepan over low heat until it comes to a boil or 30 minutes. Allow to chill at room temperature for a few hours, then strain through a fine-mesh strainer. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 73306,"Spiced Cracked Wheat and Lentils for Grown-Ups 2 tablespoons vegetable oil 1 tablespoon butter 1 teaspoon each ground ginger and minced garlic 1/2 teaspoon each turmeric, paprika, ground coriander and cinnamon 1 teaspoon ground cumin 3/4 cup each of cracked wheat and red lentils 3 cups water Salt and freshly ground black pepper 4 tomatoes, seeded and chopped 2 jalapeno pepper, seeded and minced, optional Plain yogurt and 1/4 cup chopped fresh cilantro for garnish Instructions: Heat oil and butter in a large sauce pan. Add ginger, garlic, turmeric, paprika, coriander, cinnamon and cumin and saute for a couple of minutes. Add cracked wheat and lentils and saute for 2 to 3 minutes to coat with oil. Add water, salt and pepper. Bring to a boil and cover; cook for 20 to 30 minutes or until wheat and lentils are tender (if water is evaporating too quickly, add more). Adjust seasoning. Transfer mixture to a serving bowl and garnish with tomatoes, and jalapenos. Center some yogurt in middle of the dish and garnish with cilantro. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73307,"Sesame Beef with Asparagus 6 ounces shoulder steak, trimmed, frozen 30 minutes to 1 hour 1/2 teaspoon baking soda 3 large cloves garlic, crushed plus 2 tablespoons chopped 1 egg white 1/4 teaspoon salt 1 tablespoon sesame seeds 5 teaspoons sugar 1 teaspoon peanut oil plus 4 cups, for deep-frying 3/4 teaspoon cornstarch 2 tablespoons thin soy sauce 2 tablespoons Shao Hsing (Chinese rice wine) or dry sherry 2 teaspoons Chinese dark vinegar* or balsamic vinegar 2 teaspoons sesame oil 1 teaspoon Chinese sesame paste* 1/4 pound pencil-thin asparagus tips (4 inches) 1/2 small red bell pepper, very thinly sliced (about 1/3 cup) 4 dried red chili peppers 3 scallions, chopped 2 tablespoons chopped ginger Serving suggestion: Rice Instructions: Slice steak into broad 1/8-inch thick strips, about 1 inch wide and 6 inches long. In a small bowl combine steak strips with baking soda, crushed garlic cloves and 1/4 cup cold water. Mix well and soak 5 hours.
Rinse steak slices and dry well on paper towels. In a small bowl mix together egg white and salt, stirring vigorously until egg white foams. Stir in sesame seeds, 1 teaspoon sugar, 1 teaspoon peanut oil and cornstarch. Add steak and toss to coat. Marinate 1/2 hour at room temperature. In another small bowl, combine thin soy sauce, Shao Hsing, remaining 4 teaspoons sugar, vinegar, sesame oil and sesame paste; set aside.
In a wok heat remaining 4 cups peanut oil over high heat to 375 degrees. Drain beef, pat dry then deep-fry 45 seconds, turning pieces several times with a metal spoon. Using a slotted spoon, remove beef and drain on paper towels. When oil returns to 375 degrees, deep-fry 15 seconds more, remove beef, and drain. Repeat deep-frying, 15 seconds, a third time. Remove beef and drain on clean paper towels. When oil returns to 375 degrees, deep-fry asparagus and red bell pepper 30 seconds. Drain on paper towels.
Drain off all but 1 tablespoon oil from wok and increase heat to high. Add chili peppers, scallions, chopped garlic and chopped ginger; stir-fry 1 minute. Add asparagus and red pepper; stir-fry 10 seconds and add beef. Stir in soy sauce mixture, bring to a boil and serve immediately with rice. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 73308,"Creamy White Bean Dip with Charred Peppers 1 cup (190 grams) dried white beans, preferably navy beans, picked through for any stony bits 4 to 5 strips of lemon rind plus 1/4 cup (60 grams) lemon juice (from 1 lemon) 1 head garlic, cloves peeled and kept whole (yielding about 1/2 cup/70 grams cloves) 1 to 2 dried red chiles, such as cl d\u2019arbol Kosher salt Freshly ground black pepper 1/4 cup (56 grams) extra-virgin olive oil, plus more for serving Charred Baby Bell Peppers, recipe follows, for serving Flakey salt, for serving 3 tablespoons (42 grams) extra-virgin olive oil 8 ounces baby bell peppers, halved lengthwise 1 lemon, halved Instructions: To make the bean dip: Combine the beans, lemon rind, garlic cloves, chiles and 1 teaspoon kosher salt in a 3- to 4-quart pot and add enough water to cover the beans by about 2 inches. Bring to a boil, lower to a simmer, cover and simmer for 1 1/2 to 2 hours, or until the beans are very tender. Discard the lemon rind and cl pepper and drain. Combine the beans, garlic and lemon juice in a food processor. Season with a couple pinches of kosher salt and black pepper. Puree until smooth, 2 to 3 minutes. While the motor is running, drizzle in the olive oil. Adjust the seasoning with kosher salt and black pepper, as needed. Reserve in the refrigerator. To serve, schmear some white bean dip on a plate. Pile on the Charred Baby Bell Peppers, squeeze on some of the charred lemon and drizzle with extra-virgin olive oil. Season with black pepper and garnish with a sprinkle of flakey salt. Heat a 12-inch cast-iron skillet over high heat until smoking. Add the olive oil and swirl it around to coat. When the oil is hot and shimmery, add the peppers and cook, tossing occasionally, for 3 to 4 minutes. Place the lemon cut-side down in the skillet and char simultaneously until deeply browned. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 73309,"Vegetable Stir-Fry with Glass Noodles 2 ounces dried mung bean thread noodles 10 dried shiitake mushrooms 1 cup warm water 1 1/2 pounds vegetables, such as carrots, asparagus, green beans or snow peas 1/2 cup bamboo shoots 1 bok choy, thinly sliced 1/2 cup broccoli florets 1 small red pepper, julienned 3 tablespoons sesame or peanut oil 1 clove garlic, chopped 1/2 inch piece gingerroot, minced 1 onion, chopped Salt, to taste 2 tablespoons soy sauce 3/4 cup mushroom-soaking water 2 teaspoons cornstarch diluted in 3 tablespoons water 1 teaspoon dark sesame, roasted peanut, or chili oil Instructions: Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 73310,"Mango-Yogurt-White Rum Smoothie 2 ripe mangoes, peeled, pitted and chopped 2 cups Greek yogurt 1/2 cup mango nectar 1/2 cup white rum Crushed ice 2 to 4 tablespoons simple syrup, depending on sweetness of mangoes Instructions: Combine mango, yogurt, nectar, rum and a few cups of crushed ice in a blender and blend until smooth and frothy. Sweeten with simple syrup, if needed. Divide among 4 glasses and serve. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Vinho Verde]" 73311,"Turkey Meatballs with Cheesy Polenta 1 large egg, lightly beaten 1 cup instant polenta 1 pound ground turkey 1/4 cup part-skim ricotta cheese 1/4 cup plus 2 tablespoons grated parmesan cheese 1/4 cup roughly chopped fresh parsley 3 cloves garlic (1 chopped, 2 sliced) Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 28-ounce can whole San Marzano tomatoes, crushed by hand 1/4 teaspoon red pepper flakes Instructions: Mix the egg and 1/4 cup polenta in a large bowl; let sit 5 minutes. Add the turkey, ricotta, 2 tablespoons each parmesan and parsley, the chopped garlic, 1/2 teaspoon salt and a few grinds of pepper; mix with your hands until combined. Form into eight 1 1/2-inch meatballs. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until lightly browned, about 5 minutes. Transfer to a plate. Add the sliced garlic to the skillet and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and red pepper flakes and bring to a boil. Reduce the heat to medium and return the meatballs to the skillet. Simmer, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Stir in the remaining 2 tablespoons parsley and season with ? teaspoon salt and a few grinds of pepper. Meanwhile, bring 4 cups salted water to a boil. Reduce the heat to medium low and add the remaining 3/4 cup polenta. Cook, stirring constantly, until the water is absorbed and the polenta is soft and creamy, 7 to 8 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Top each serving of polenta with the meatballs and sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 73312,"Tchoup Chop Macadamia Nut Pie with Vanilla Bean Ice Cream and Nocello Whipped Cream 1 prepared Basic Sweet Pie Crust, recipe follows 2 cups macadamia nuts, lighted toasted and chopped 3 large eggs 3/4 cup sugar 3/4 cup light corn syrup 3/4 cup dark corn syrup 2 tablespoons melted butter 1 tablespoon Frangelico, Nocello, or other nut-flavored liqueur Pinch salt Vanilla Bean Ice Cream, accompaniment Nocello Whipped Cream, recipe follows 8 ounces flour, about 1 1/2 cups plus 2 tablespoons 1 tablespoon sugar 1/2 teaspoon salt 1 stick cold butter, cut into 1/4-inch pieces 2 tablespoons solid vegetable shortening 3 tablespoons ice water 1 cup heavy cream 3 tablespoons Nocello Instructions: Preheat the oven to 425 degrees F. On a lightly floured surface, roll out the dough to a circle about 12-inches in diameter. Transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. Refrigerate until ready to use. In a large bowl, beat the eggs. Add the remaining ingredients and whisk to combine. Evenly spread the nuts across the bottom of the pie shell. Pour the filling over the nuts and place in the preheated oven. Lower the temperature to 325 degrees F and bake for 30 minutes. Turn the pie one-half turn and bake until set and golden, 10 to 15 minutes. Place on a wire rack to cool completely. Slice and serve with ice cream on the side and whipped cream on top. Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Whip the cream to soft peaks. Slowly drizzle in the Nocello and whip to firm peaks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 73313,"Gramma Maggie's Apple Pie 1 cup sugar 2 tablespoons flour 1 tablespoon ground cinnamon 1/4 teaspoon ground nutmeg 6 tart apples, cored, peeled and cut into chunks 1 tablespoon butter 4 cups flour 2 teaspoons salt 1 1/2 cups shortening About 1/4 cup cold water Instructions: For the filling: mix the sugar, flour, cinnamon, and nutmeg with apples and set aside. Preheat the oven to 375 degrees F. For the crust: mix the flour and salt with the shortening until crumbly. Add cold water and knead. Roll out 1/2 of the dough and place in an 8-inch pie tin. Cut off extra dough from around the edges. Poke with fork to prevent air bubbles. Place the apple mixture in the aluminum on top of the dough. Roll out the other 1/2 of the dough and place on top of the apples. Pinch dough around the edges to seal it. Poke the top of the pie with a fork gently. Sprinkle with sugar. Bake in preheated oven for 50 minutes to 1 hour. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 73314,"Kale and Feta Salad 1/2 cup pumpkin seeds 2 bunches black kale, washed and roughly chopped into bite-size pieces (about 8 cups) 8 ounces feta, crumbled 1 small red onion, sliced 1/2 cup olive oil Zest of 1 lemon and 1 tablespoon juice Salt and freshly ground pepper Instructions:

1. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
2. Combine the kale, feta, and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper. Scatter the pumpkin seeds over the top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73315,"Toasted Angel Food Cake with Grilled Peaches 1 box (16 oz.) Duncan Hines? Angel Food Cake 1 1/4 cups water 6 ripe medium peaches, washed, halved and pitted Cinnamon-sugar mixture Instructions: Move oven rack to lowest position. Preheat oven to 350 degrees F. Pour cake mix into clean, large mixing bowl. Add water. Prepare and bake according to package directions in ungreased 10-inch tube pan. Cool completely. Preheat outdoor grill to medium heat, or follow alternative indoor instructions below. Clean and lightly oil grate. Sprinkle cut side of fruit with cinnamon-sugar. When ready to serve, place fruit, cut side down, on grill. Use grill pan or aluminum foil to collect syrup run-off from peaches. Cook about 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside and keep warm. Place slices of angel food cake on clean grill using a metal spatula. Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear. Slice peaches and serve over warm, toasted angel food cake. Garnish: Drizzle syrup run-off from grilled peaches over angel food cake and peaches. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73316,"Toasted Sandwiches 1 loaf French baguette 1 garlic clove, peeled 1 small tomato, halved 1/2 link spicy chorizo sausage, thinly sliced 1/2 link sweet chorizo sausage, thinly sliced 2 ounces Serrano ham, thinly sliced 1/2 cup extra-virgin olive oil Instructions: Prepare a grill or heat up a grill pan. Halve the bread horizontally and cut into 2-inch rectangles. Toast the bread on the hot grill or grill pan. Brush each slice with the garlic clove, then the halved tomato. Cover with either chorizo sausage or Serrano ham. Drizzle with olive oil. Continue with remaining toasts and meats. Serve an assortment of open faced sandwiches at room temperature.
   ","[Rioja, Tempranillo, Garnacha, Barbera]" 73317,"Violet Femmes 3/4 ounce Grey Goose Orange 1/2 ounce Crem de Violette 1/4 ounce St. Germain 3 ounces champagne 2 dashes orange bitters 2 dash lavender bitter Instructions: Combine all ingredients in a mixing glass with ice. Stir and strain over fresh ice with a highball glass. ","[Champagne, Crem de Violette, St. Germain]" 73318,"Cheesy Tomato Toast 4 thick slices white bread 1/4 cup extra-virgin olive oil 1 clove garlic, chopped 2 tablespoons thinly sliced fresh basil 3 medium tomatoes, sliced Kosher salt and freshly ground pepper 4 ounces gruyere cheese, thinly sliced 3/4 cup shredded part-skim mozzarella cheese 2 tablespoons grated parmesan cheese 1 tablespoon white wine vinegar 1 10-ounce package mixed salad greens Potato chips, for serving (optional) Instructions: Preheat the broiler. Place the bread on a baking sheet and broil until lightly golden on both sides. Whisk 2 tablespoons olive oil with the garlic and basil in a small bowl; brush evenly on the toasted bread. Season the tomatoes with salt and pepper; arrange a layer of tomatoes on each bread slice. Chop any remaining tomato slices and set aside for the salad. Top the bread evenly with the gruyere, mozzarella and parmesan. Return to the broiler and cook until the cheese melts, about 2 minutes. Whisk the vinegar and the remaining 2 tablespoons olive oil in a large bowl; season with salt and pepper. Add the greens and the reserved chopped tomatoes and toss. Serve the cheese toast with the salad and chips. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 73319,"Poached Apricots 1/2 pound of dried apricots 1/4 cup sugar 3 cardamom pods, crushed and seeded 1 teaspoon fresh lemon juice 1/2 cup drained yogurt 1/2 cup ricotta 3 tablespoons unsalted pistachio nuts, peeled and chopped Instructions: Wash and then soak the dried apricots in 2 cups of water overnight. Pre-heat the oven to 300 degrees. Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill. Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73320,"Meyer Lemon Curd Tart 1 stick cold butter, cut into pea size pieces 1/4 cup sugar 1 1/4 cup all-purpose flour, plus extra for rolling dough 1 egg yolk Pinch salt 2 to 4 tablespoons cold water 3/4 cup freshly squeezed Meyer lemon juice 3 Meyer lemons, zested 1 1/3 cups sugar 5 eggs Pinch salt 1 1/2 sticks butter, cut into pats 1 pint blueberries 2 tablespoons sugar 2 tablespoons Meyer lemon juice Special equipment: 1 pound dried beans, 10-inch tart pan Instructions: Preheat the oven to 425 degrees F. For the dough: Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the \Parmesan cheese\ stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes. On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp. Preheat the oven to 300 degrees F. In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency. Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting. To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73321,"Chicken Scarpariello Extra-virgin olive oil 1 pound fennel sausage, cut into bite- size pieces 2 (3-pound) chickens, cut into 8 to 10 pieces with bone left intact Kosher salt 1 Spanish onion, cut into 1/4-inch slices 3 cloves garlic, smashed and finely chopped 3/4 cup white wine 1 cup quartered hot cherry peppers 1/2 cup hot cherry pepper juice, from the jar 1 cup chicken stock, plus a little more if needed 3 sprigs fresh oregano, picked and chopped Instructions: Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve. Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve. Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much. Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious. ","[Barolo, Barbaresco, Dolcetto, Garnacha]

" 73322,"Bacon Cheeseburger Dip 10 slices bacon, chopped 24 ounces ground sirloin 2 teaspoons seasoned salt 1 teaspoon freshly ground black pepper 1/2 cup ketchup 1/4 cup mustard 4 dashes Worcestershire sauce 1 pound cream cheese, softened 8 ounces grated Cheddar 18 frozen dinner rolls, thawed and risen according to package instructions 4 tablespoons salted butter, melted 2 tablespoons minced garlic 1 tablespoon sesame seeds 2 tablespoons ketchup 2 tablespoons mustard 1 cup shredded lettuce 1/4 cup pickle chips 1 tomato, diced Instructions: For the rolls and dip: Preheat the oven to 375 degrees F. Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 8 to 10 minutes. Remove to a paper towel-lined plate, then discard all but 1 tablespoon of the bacon grease from the skillet. Put the sirloin in the skillet and add the seasoned salt and pepper. Cook, stirring and breaking it up with a spatula or wooden spoon, until the meat is browned and no longer pink, 5 to 6 minutes. Drain the meat of excess fat, add the ketchup, mustard and Worcestershire sauce and stir to incorporate. Place a round baking dish in the center of a baking sheet. Spread the cream cheese in a single layer in the baking dish, then sprinkle over half of the Cheddar cheese. Add the meat mixture in a single layer and top with half of the reserved bacon, followed by the remaining Cheddar cheese. Space the rolls 1 to 2 inches apart on a separate baking sheet. Combine the butter and garlic in a small bowl and brush the rolls with the mixture. Sprinkle over the sesame seeds. Bake both the dip and the rolls until the dip is bubbly around the edges and the rolls are golden and baked through, 15 to 18 minutes. For the toppings: Top the dip with the ketchup, mustard, remaining bacon, lettuce, pickles and tomatoes. Serve hot. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 73323,"Wild Blueberry Spritzer 1 oz. wild blueberry syrup 4 oz. lemonade Splash of soda water Twist of lemon for garnish Instructions: Mix 1 oz. of blueberry syrup with 4 oz. lemonade and a splash of soda water. Serve over ice. Garnish with a twist of lemon. ","[Bubbly sparkling wines such as Prosecco, Cava, or Asti]" 73324,"Rhubarb Peach Pie with a Crunchy Macaroon Topping 1 prebaked 9-inch pie shell made with butter (make rim crust thick so it will not get too dark during it's second baking) 5 tablespoons all-purpose flour 3/4 cup sugar 1/4 cup brown sugar 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1 egg 1 orange, zested and juiced 14 ounces chopped rhubarb 12 ounces peeled, sliced peaches Topping, recipe follows 2 1/2 cups crumbled coconut macaroons (if you make your own, bake them about 3/4 cup whole pecans 1/4 cup light brown sugar 6 tablespoons cold sweet butter, cut into 1/4-inch cubes Instructions: Preheat the oven to 375 degrees F.
Mix together flour, sugars, nutmeg, and salt in a bowl. In a large bowl, beat the egg and orange juice together. Add the rhubarb, peaches, and zest. Sprinkle dry ingredients over the top and toss gently to combine.
Pour the filling into the piecrust. Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles. Put all ingredients into a food processor and pulse until mixture resembles a coarse meal. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 73325,"Clahan's Jersey Beef 2 (2 pound, 1 1/2 inches thick) top sirloin 2 tablespoons yellow mustard 1 tablespoon crushed garlic 2 tablespoons Worcestershire sauce 1 teaspoon black pepper 1 loaf white sandwich bread (must be white bread) 1 pound unsalted butter 1/4 cup Worcestershire sauce 4 tablespoons crushed garlic 1/4 cup Madeira wine 1/2 tablespoon black pepper 1/2 teaspoon salt Instructions: On cutting board, remove all the fat and gristle from sirloin. Marinate by spreading mustard and garlic over top. Add Worcestershire sauce, black pepper and salt. Let the meat marinate at room temperature for at least one hour (but not more that 2). When ready to cook, start barbecue and let it warm up for about ten minutes. Place the beef on the grill. Cook for 8 minutes per side, (medium rare) or until the beef is done to your taste. Transfer beef to carving board, using barbecue tongs. Carve the beef by slicing across the grain into strips 1/4-inch thick. At the same time that you transfer the beef, start toasting the white sandwich bread. Slice the bread into 3 strips and place on serving platter. Arrange beef on top of sliced bread. In a saucepan on the grill, heat unsalted butter. Add Worcestershire sauce, garlic, wine, pepper, salt and, whisking constantly, cook over medium heat for about 5 minutes. Remove saucepan from grill and spoon the sauce over the beef and bread. Serve immediately. Must eat while hot, and must be eaten using your fingers. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 73326,"Remoulade 2 cups mayonnaise 2 tablespoons cornichons or sour gherkins, minced 2 tablespoons capers, minced 1 garlic clove, minced 2 tablespoons chopped parsley 1 tablespoon chopped tarragon 1 teaspoon Dijon mustard 1 anchovy, minced Dash red pepper sauce Instructions: Mix together all ingredients in a bowl. Refrigerate before serving. Serve with cold seafood and vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73327,"Baked Swordfish with Tapenade and Orange 4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel) Salt and pepper 1/2 cup green tapenade (available at specialty food stores)
1 orange, juiced 1/4 cup dry white wine 2 to 3 tablespoons unsalted butter orange slices minced parsley
Tomatoes Provencale, recipe follows 4 to 6 firm, ripe plum tomatoes Salt 1 clove garlic, minced 2 tablespoons minced shallots 3 tablespoons minced fresh basil 1 tablespoon fresh thyme or 1/2 teaspoon dried thyme 1 tablespoon oregano 1/4 teaspoon salt
1 teaspoon freshly ground black pepper 1/4 cup olive oil
1/2 cup dry white bread crumbs Instructions: Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes.
Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley. Preheat oven to 400 degrees. Cut the tomatoes in half, crosswise. With your index finger poke out the seeds from the cavities. Sprinkle the halves lightly with salt and put the tomato upside down on a rack to drain for 20 minutes or more. Blend all of the remaining ingredients in a mixing bowl. Correct the seasoning. Sprinkle the insides of each tomato half with black pepper, then fill with 1 or 2 spoonfuls of the stuffing. Sprinkle with a few drops of olive oil. Arrange the tomatoes in the oiled baking dish. They can be prepared up to this point several hours ahead. Place the baking dish in the upper third of the preheated oven and bake the tomatoes until tender but still holding their shape, 10 to 15 minutes. The bread crumb filling should be lightly browned.
Yield: 4 servings
Preparation time: 10 minutes Cooking time: 15 minutes Inactive prep time: 20 minutes ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73328,"Grilled Shrimp with Garlic-Red cl-Thyme Marinade 2 ancho chiles 1 New Mexican red cl 1 pasilla cl 1 head garlic, cloves separated, peeled, and coarsely chopped 3 tablespoons chopped fresh thyme leaves 1/2 cup olive oil, plus more for brushing on shrimp Salt and freshly ground pepper 2 pounds shrimp or prawns, head and shell on Instructions: Place chiles in a large bowl, cover with boiling water, and let stand for 1 hour to soften. Remove chiles from the water, coarsely chop, and place in the jar of a blender. Add the garlic, thyme, and oil and blend until smooth. Season, to taste, with salt and pepper. Place the shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. Preheat a grill to high. Remove the prawns from the marinade and grill for 1 1/2 to 2 minutes per side, with the cover closed. Serve on brown paper bags, if desired. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73329,"For the Love of Mushrooms Pizza 3 portobello mushroom caps 2 tablespoons butter 1 pound pizza dough, preferably whole wheat 1/2 cup crme fraiche, plus more for garnish 1/2 recipe Mushroom Saute, recipe follows 10 ounces grated whole milk mozzarella 4 ounces grated provolone 4 ounces grated aged provolone Wine Sauces, recipe follows 4 ounces (1 stick) butter 1/4 cup chopped garlic 2 pounds white mushrooms, thickly sliced 1 1/2 teaspoons freshly ground black pepper 1/3 cup fresh flat-leaf parsley leaves, chopped 3/4 cup heavy cream 2 (750-ml) bottles red wine (2 different varietals) 1 cup crme fraiche Instructions: Preheat oven to 450 degrees F. Slice portobellos crosswise to make 6 rounds. In a large skillet over medium heat, melt butter. Cook portobello rounds, in batches, until cooked through, about 5 minutes. Drain and cut out heart shapes with a cookie cutter. Set aside. Shape dough out onto a round 14-inch pizza screen or pan. Spoon a thin layer of creme fraiche onto the dough. Spread Mushroom Saute over the pizza. Sprinkle pizza evenly with the three cheeses and top with Portobello hearts. Bake the pizza for about 15 minutes, or until the cheeses are melted and lightly browned. Remove pizza from the oven, drizzle zig zag lines of both red wine sauces, dot with creme fraiche and serve. In a large skillet, melt butter over medium-high heat. Add garlic and saute about 1 to 2 minutes without browning the garlic. Add mushrooms and cook until all the liquid is reduced. Add the black pepper, parsley, and heavy cream, cook for 2 minutes, or until slightly thickened. Cool until needed. In 2 separate saucepans, bring each wine to a boil. Boil to reduce each to about 2 ounces. Combine 1/2 cup crme fraiche with 1 ounce of first red wine reduction. Add small amounts of the remaining 1 ounce of the reduction to taste. Do the same with the second red wine reduction. ","[Chardonnay, Pinot Noir, Barbera, GSM Blend]

" 73330,"Green Beans with Toasted Pine Nuts 2 pounds haricots verts or green beans 3/4 cup pine nuts, toasted and finely chopped 5 tablespoons olive oil Salt and freshly ground black pepper Instructions: Cook beans in a large pot of boiling salted water until crisp tender. Drain and rinse with cold water. Heat oil in a large saute pan over medium heat. Add the green beans and cook until just heated through, stir in pine nuts and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 73331,"Tandoori Prawns 1/2 cup lemon juice 1 tablespoon finely chopped garlic 2 teaspoons finely chopped ginger 16 jumbo prawns, shelled and deveined 1/2 cup plain yogurt 1/4 cup heavy cream 1/4 cup finely chopped red onion 1 tablespoon crushed garlic 1 teaspoon finely chopped ginger 1 tablespoon lemon juice 1/4 teaspoon ground turmeric 1 teaspoon ancho cl powder 1/2 teaspoon garam masala 1/2 teaspoon white pepper Instructions: Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry. Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 73332,"Icebergs in Russia Salad 4 large eggs 1 large head iceberg lettuce 1 cup mayonnaise 1/2 cup ketchup or chili sauce 1/4 cup finely chopped garlic or half-sour pickles A splash of water, optional Salt and pepper Instructions: Place salad plates in your freezer to quick-chill them.
Place eggs in small, deep pot. Cover eggs with cold water. Cover pot and bring it up to a boil. When water boils, turn off the burner. Let the eggs stand 15 minutes. Run cold water over and into the pot, cooling the eggs.
Remove the core from the head of iceberg lettuce by giving it a good whack on the counter. Pull the core of the lettuce out. Quarter the head lengthwise.
Combine the mayonnaise, ketchup or chili sauce and finely chopped garlic or half-sour pickles. If the dressing is too thick for your liking, add a splash of water to it. Season the dressing with salt and pepper.
Peel and chop the hard boiled, cooled eggs. Remove the salad plates from the freezer. Place a quarter head iceberg lettuce on a chilled salad plate. Spill dressing over the center of the lettuce and garnish with chopped egg. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73333,"Coconut Orange Chardonnay Cupcakes 1 cup flaked coconut 1/3 cup sugar 2 tablespoons butter, melted 1 cup sugar 2/3 cup canola oil 2 large eggs 1/2 cup orange juice 3/4 cup Chardonnay 1 teaspoon vanilla extract 2 teaspoons orange zest 1/4 teaspoon lemon oil 3 cups unbleached pastry flour* (See Cook's Note) 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon sea salt 1 (15-ounce) can mandarin oranges, drained 4 ounces flaked coconut 8 ounces chopped chocolate 1/2 cup cream 2 cups (4 sticks) unsalted butter 1 teaspoon salt 4 teaspoons vanilla extract 8 cups powdered sugar, sifted 1 cup cream or milk Melted white chocolate, for garnish Edible gold dust (optional) Instructions: For the topping: Combine the coconut and sugar with the butter. For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 24 cupcake liners. In a mixing bowl, combine the sugar, oil, eggs, orange juice, wine, vanilla, orange zest, and lemon oil and mix well. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Stir the dry ingredients into the orange juice mixture just until moistened. Fold in the mandarin oranges and the coconut. Fill the cupcake liners 2/3 full. Sprinkle the topping over each cupcake and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely. For the ganache: In a 2 cup glass measuring cup, heat the cream in the microwave until very hot but not boiling. Remove the cream from the microwave and add the chocolate. Stir until smooth. Cool slightly to thicken. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth. Add 1/2 the powdered sugar and mix thoroughly. Add the cream, vanilla, and remaining sugar and beat to desired consistency. To assemble: Frost each cupcake with a wide, flat \pillow\ of vanilla frosting. Dip each cupcake top in chocolate ganache. Immediately pipe 3 small dots (about 1/16 teaspoon each) white chocolate on top of each cupcake. Pull the tip of a sharp knife through each white chocolate dot, starting at the top and pulling down, to form a heart. Sprinkle edible gold flakes on top of each cupcake, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 73334,"Kid-Friendly Salmon 2 tablespoons vegetable oil, plus more for brushing 4 tablespoons soy sauce Juice of 2 lemons 1/2 onion, finely chopped 2 tablespoons packed light brown sugar 2 cloves garlic, minced 1 teaspoon toasted sesame oil Freshly ground pepper 4 5-to-6-ounce wild salmon fillets, skin removed Instructions: Combine 2 tablespoons vegetable oil, the soy sauce, lemon juice, onion, brown sugar, garlic, sesame oil, and pepper to taste in a bowl or large resealable plastic bag. Add the salmon and turn to coat; refrigerate for at least 3 hours, preferably most of the day. Preheat the broiler and line a broiler pan with foil. Place the salmon on the foil (reserve the marinade) and brush with vegetable oil. Broil for 5 to 7 minutes, or until the salmon is opaque. Meanwhile, strain the marinade and simmer in a saucepan over medium-low heat until slightly reduced. Serve the salmon with the sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73335,"Prairie Honey Pumpkin Bread 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 tablespoon ground cinnamon 1 tablespoon freshly grated nutmeg 2 cups sugar 3/4 cup wildflower or other pale amber honey 1/2 cup water 1 cup vegetable oil 2/3 cup canned or freshly cooked and pureed pumpkin 4 large eggs, beaten 1 cup chopped pecans, optional 1/2 cup golden raisins, optional 1/2 cup dried sour cherries, optional Instructions: Preheat the oven to 325 degrees F. Grease 2 (9 by 5 by 3-inch) loaf pans and set aside. Sift the flour, baking soda, salt, cinnamon, nutmeg, and sugar together into a large bowl. With a wooden spoon, stir in the honey, water, oil, pumpkin, and eggs until you have a smooth batter. Fold in the pecans, raisins, and/or dried sour cherries, if using. Pour the batter in to the prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted in the center of a loaf comes out clean. Cool in the pans on a wire rack. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73336,"Grilled Spatchcocked Greek Chicken 1 whole chicken (3 1/2 to 4 pounds) spatchcocked 1 cup extra-virgin olive oil Juice of 2 lemons and zest of 1 3 garlic cloves, finely grated 2 tablespoons chopped fresh oregano Kosher salt and freshly ground black pepper 2 scallions, sliced 1/4 cup roughly chopped fresh dill Instructions: To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness. Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes. Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes. Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving. Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 73337,"Caesar Salad Dressing 2 large pasteurized egg yolks ? garlic clove, peeled 1/3 cup (33 g) grated Parmesan cheese 3 tablespoons (45 ml) lemon juice 1 anchovy fillet ? teaspoon salt 1/8 teaspoon dry mustard Ground black pepper, to taste ? cup (120 ml) olive oil Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 4.
4. Blend for 20 seconds. Refrigerate in airtight container for three to four days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73338,"Farmer's Market Flatbread Two 8.8-ounce packages naan bread (4 pieces total) 3 tablespoons olive oil, plus additional for brushing and drizzling 1 cup ricotta
   2 teaspoons granulated garlic
   Kosher salt and freshly ground black pepper 1 piece Parmesan, for shaving
   4 cups arugula
   2 tablespoons red wine vinegar
   6 radishes, sliced very thinly
   1/4 cup fresh flat-leaf parsley leaves
   12 fresh basil leaves, torn into large pieces
   8 slices prosciutto, cut into ribbons
   4 scallions, thinly sliced
   Instructions: Preheat a grill to medium heat. Brush both sides of each naan with olive oil and spread one side of each with the ricotta. Sprinkle with granulated garlic and salt. Place on grill and grill for about 2 minutes to toast the naan and melt the cheese. Shave Parmesan on top and set aside. Toss the arugula with the red wine vinegar and 3 tablespoons olive oil in a large bowl and season with salt and pepper. Top the naan evenly with the arugula, then top with radish slices, herbs, ribbons of prosciutto, scallions and a drizzle of olive oil. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73339,"Broccoli Soup 4 tablespoons butter, room temperature 1 1/2 pounds fresh broccoli 1 large onion, chopped 1 carrot, chopped Salt and freshly ground black pepper 3 tablespoons all-purpose flour 4 cups low-sodium chicken broth 1/2 cup cream Homemade Croutons, recipe follows Day old French bread Olive oil Salt and freshly ground black pepper 1/4 teaspoon red pepper flakes Instructions: Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons. Preheat oven to 400 degrees F. Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well. Spread seasoned bread onto a sheet pan and bake for about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73340,"Carrot Cake Chewy Oatmeal Bars 1 box Duncan Hines? Decadent Carrot Cake 1 cup Hot tap water (for hydrating carrots and raisins) 1 egg 1/2 cup packed brown sugar 1/3 cup light corn syrup 2/3 cup butter 2 cups quick cooking oatmeal 1/2 cup coconut (optional) 1/2 cup nuts (optional) Instructions: Preheat oven to 350 degrees. Add carrots and raisins to hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water. In small sauce pan, melt brown sugar, corn syrup and butter on medium. Bring to a boil and cook for 3 minutes. Remove from heat. To a mixing bowl add the cake mix, drained carrots and raisins, coconut, nuts, oatmeal and egg. Mix by hand until blended. Pour in the melted brown sugar, butter mixture and stir until well mixed. Spread evenly into a 9x13 inch, lightly greased baking pan. Bake for 30-35 minutes. Remove from oven and immediately press down on surface of hot cooked bars with spatula. Cool and refrigerate before cutting. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Sweet Potato and Black Bean Tacos 1 medium sweet potato, peeled and diced 1 can black beans, drained and rinsed 1 red bell pepper," 73341,"Up North Chili 2 pounds beef chuck, trimmed 2 pounds pork shoulder, boned 6 to 8 garlic cloves, minced 1 large white onion, chopped 2 jalapeno chiles, seeded and chopped 4 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons dried oregano 1 teaspoon salt 2 to 4 dashes cayenne pepper 1 1/2 to 2 (12 ounce) cans beer 1 cup strong black coffee 1 (28-ounce) can crushed tomatoes with puree 3 (15-ounce) cans kidney beans, rinsed and drained Sour cream, for garnish Green onions, chopped, for garnish Red onions, chopped, for garnish Instructions: In a large pot, heat 3 tablespoons of olive oil and brown the meat, about 3 minutes on each side. Remove the meat. Add the garlic, onion, and chiles and cook until soft. Return the meat to the pot. Add chili powder, cumin, oregano, salt, cayenne, beer, and coffee. Simmer meat, uncovered, at a low temperature for 2 1/2 to 3 hours, until the meat can be shredded with a fork. Do not let meat dry out; add beer as necessary. When ready, remove meat to a cutting board and shred, returning the shredded meat to the pot. Add tomatoes and kidney beans. Continue to simmer, uncovered, for 1 hour. Serve garnished either with a dollop of sour cream and chopped green onions or grated cheddar cheese and chopped red onions. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 73342,"General Tso's Chicken 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon peanut oil 2 cloves garlic, smashed 2 slices fresh ginger, smashed 1 handful fresh cilantro leaves 2 pounds boneless, skinless chicken, thinly sliced Peanut oil, for frying 1 large egg, lightly beaten 1/2 cup cornstarch, plus 2 tablespoons for slurry 1/2 cup water Kosher salt and freshly ground black pepper 1 teaspoon toasted sesame oil 4 dried red Thai chilies 4 scallions, thinly sliced, plus more for garnish 2 cloves garlic, finely chopped One 1-inch piece fresh ginger, peeled and finely chopped 3 thick strips orange zest 1/4 cup low-sodium soy sauce 1 1/2 cups chicken stock 2 tablespoons rice vinegar 1 tablespoon honey Cilantro leaves, for garnish Steamed white rice, for serving Instructions: Put the marinade ingredients in a bowl. Add the chicken and stir well to combine all the flavors; cover, and marinate in the refrigerator for 30 minutes. Heat 2 inches of peanut oil in a wok or deep skillet to 375 degrees F. Mix the egg, cornstarch, water, and sesame oil in a large bowl until smooth and season with salt and pepper. Add the marinated chicken and coat it well with the batter. When the oil is hot, cook the chicken pieces in batches until they are browned and crisp, about 4 to 5 minutes per batch. Drain on paper towels. When you have fried all the chicken, pour off all but 2 tablespoons of oil. Over high heat, add the chilies, scallion, garlic, ginger, and orange zest. Stir-fry for 1 minute then pour in the soy sauce, chicken stock, vinegar, and honey and bring it to a boil. Mix the remaining 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the slurry into the boiling sauce, in 2 additions, until the sauce thickens. Add the chicken pieces and cook until they are heated through, about 2 more minutes. Garnish with scallions and cilantro leaves. Serve with white rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73343,"Ultimate Mac 'n' Cheese Casserole for Two Nonstick cooking spray 2 cups orecchiette pasta 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup milk 1 cup shredded sharp white Cheddar 1 cup shredded gruyere cheese Salt and ground black pepper 8 slices crispy cooked bacon, finely chopped Instructions: Preheat the oven to 375 degrees F and lightly spray a 2-quart oven-safe casserole dish with nonstick cooking spray. Set aside.
Bring a large pot of water to a boil and cook the pasta until al dente, following the directions on the pasta package. (You'll want it to still have a bite to it because it will finish cooking in the oven.) Drain well.
Meanwhile, in a large skillet, melt the butter over medium-high heat. Whisk in the flour and cook, whisking vigorously, 1 to 2 minutes. Continue to whisk as you add the milk, then let the mixture gently come to a simmer and thicken, about 5 minutes.
Add the Cheddar and gruyere and stir together with a spatula until all the cheese has melted. Add salt and pepper to taste. Remove the skillet from the heat.
Add the pasta to the cheese sauce and gently toss until everything is covered. Sprinkle half the bacon into the skillet and toss to incorporate. Pour the pasta mixture into the prepared casserole dish. Top with the remainder of the bacon, then bake, uncovered, until the mixture is bubbly and the pasta is cooked through, 30 minutes. Remove from the oven and let sit for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73344,"Beet Home Fries 3 large red beets (equal size), washed and patted dry 3/4 cup vegetable oil
3/4 cup white vinegar
Canola or vegetable oil, for frying 1/2 cup cornstarch
Kosher salt
3 tablespoons Japanese mayonnaise, such as Kewpie Togarashi, for garnish Green onions, thinly sliced, for garnish Instructions: Preheat the oven to 375 degrees F. Toss the beets with the oil and vinegar in a large bowl until well coated. Line a baking sheet with aluminum foil to prevent leaks during cooking. Place the beets on the baking sheet and cover with aluminum foil to create a tight seal, allowing the beets to steam. Roast the beets until tender but still maintaining a bite, 3 hours. Turn off the oven. Allow the beets to finish steaming for easier peeling. Peel the beets using a towel, making sure to wear gloves to prevent staining. Cut the beets into 1/2-inch cubes and place in a bowl. Preheat oil in a deep-fryer or a deep pot to 350 degrees F. Pour the cornstarch over the beets and toss until well coated. Place the beets in a sieve set over a metal bowl and shake to remove excess cornstarch. Transfer the beets to a fryer basket and fry until crispy and piping hot. When done, shake off excess oil and add beets to a clean metal bowl. Season the beets with salt, then arrange on three serving dishes. Add a tablespoon of Japanese mayonnaise to each dish and sprinkle a little togarashi over the mayonnaise and the beets. Garnish with green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73345,"Grilled Chicken with Spelt, Pear and Watercress Salad 3 tablespoons extra-virgin olive oil, plus oil for brushing 1 cup whole wheat spelt berries Four 6- to 7-ounce boneless, skinless chicken breasts Kosher salt and freshly ground black pepper Juice of 1 lemon 2 firm, but ripe eating pears such as Anjou, Bartlett or Comice, cored 1/4 bulb fennel 2 bunches watercress, stems trimmed (about 6 cups) One 2- to 3-ounce piece Gruyere or aged Gouda Instructions: Preheat the grill to medium heat and brush some oil onto the grates. Bring a medium saucepan of water to a boil. Add the spelt and return to a boil. Lower the heat to a simmer, cover, and cook until the berries are tender but not mushy, 15 to 20 minutes. Drain and set aside. Sprinkle the chicken all over with 1/2 teaspoon salt and some pepper. Grill until nicely marked and the chicken reaches an internal temperature of 165 degrees F, 18 to 20 minutes. Set aside to rest. Put the lemon juice in medium bowl. Thinly slice the pears and the fennel lengthwise with a mandoline into the bowl. Toss with the lemon juice. Add the spelt, watercress and oil . Toss to dress evenly. Season with 1/8 teaspoon salt and some pepper. Divide the salad and chicken evenly among four plates. Using a vegetable peeler, shave the Gruyere or Gouda cheese over each plate. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73346,"Tangy Vegetable Chips 1 large beet, raw and peeled 2 parsnips, peeled 1 large turnip Frying oil Salt Instructions: Preheat a deep fryer pot filled with the manufacturers recommended level of oil to 280 degrees. Using an Asian vegetable slicer or a mandolin, slice the vegetables paper thin. Fry the vegetables individually in small batches. Cook them until they begin to crisp and hen remove. They will crisp even more as they air dry. Season with salt and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 73347,"Sheet Pan Shrimp Biryani 3 large shallots, halved and thinly sliced 6 tablespoons unsalted butter, melted Kosher salt 1 pound large shrimp 2 teaspoons finely grated peeled fresh ginger 2 cloves garlic, finely grated 2 teaspoons curry powder 1 teaspoon garam masala 1/2 teaspoon paprika 4 8.8-ounce packages microwavable basmati rice (or 7 cups cooked rice) 1 cup fresh cilantro and/or mint, roughly chopped Yogurt and chopped toasted cashews, for serving Instructions: Put a rimmed baking sheet in the upper third of the oven; preheat to 475 degrees F. Add the shallots, drizzle with 1 tablespoon melted butter and season with salt; spread in a single layer. Roast until softened and starting to brown, 5 to 7 minutes. Meanwhile, butterfly the shrimp: Peel the shrimp; make a deep cut down the center of the shrimp's back from head to tail without cutting all the way through. Remove the vein with the tip of the knife. Open the shrimp along the cut so it lies flat. Transfer to a large bowl. Combine the remaining 5 tablespoons melted butter, the ginger, garlic, curry powder and garam masala in a separate large bowl. Add 2 tablespoons of the spice butter to the shrimp; add the paprika, season with salt and toss. Add the rice, 1 teaspoon salt and 1/2 cup herbs to the remaining spice butter; toss. Add the shrimp to the baking sheet with the shallots and spread in a single layer. Top with the rice mixture in an even layer and drizzle with 1/4 cup water. Cover the pan tightly with foil and bake until the rice is hot and the shrimp are cooked through, 16 to 18 minutes. Stir the shrimp and rice together with a fork. Season with salt and stir in the remaining 1/2 cup herbs. Top each serving with yogurt and cashews. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73348,"Meatball Parm in a Blanket One 13.8-ounce tube refrigerated thin crust pizza dough All-purpose flour, for dusting 1 cup pizza or marinara sauce, plus more for dipping 1 cup shredded mozzarella 30 bite-size frozen meatballs, defrosted Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Unroll the dough onto a clean, lightly floured work surface. Slice the dough into 3 equal strips widthwise. Spread a thin layer of pizza sauce, about 2 tablespoons, onto each dough strip, making sure to leave a border without sauce. Sprinkle about 1/4 cup of the cheese onto each strip. Line up the meatballs side by side along the length of each dough strip. You should get about 10 meatballs per strip. Roll the dough up to cover the meatballs, forming a log. Slice the log in between each meatball, then pinch the dough together on one end of each sliced piece to seal. Put the pieces on the baking sheet pinched-side down (exposed meatball side up). Top each with about a teaspoon of sauce and a sprinkle of cheese. Bake until the dough is golden brown, 12 to 15 minutes. Let cool a few minutes before serving. Serve with warm pizza or marinara sauce on the side for dipping. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 73349,"Stuffed Meatballs 1 pound 80/20 beef 1 pound 93/7 beef
5 large eggs
2 cups seasoned breadcrumbs
1 cup grated Parmesan
2 tablespoons dried parsley
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded mozzarella
5 slices spicy capicola, diced
5 slices sharp provolone, diced
5 slices Black Forest ham, diced
5 slices Genoa salami, diced Instructions: Preheat the oven to 350 degrees F. Combine the ground meat with the eggs and mix well. Add the meat mixture and breadcrumbs to the bowl of a small stand mixer fitted with a paddle attachment and mix until well combined. Add the Parmesan, parsley, garlic powder, salt and pepper and mix on medium speed for 3 minutes (do not over mix). Scoop out 18 meatballs using an ice-cream scoop (or form the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 73350,"Grandma's Heirloom Tomato Salad 1 pound cucumbers (baby or English), cut into 1/2- to 3/4-inch-thick rounds 1 small sweet onion, sliced
1 tablespoon kosher salt
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh dill 1 tablespoon sugar
Freshly cracked black pepper
1 pound heirloom tomatoes, cut into wedges
Instructions: Add the cucumbers, onions and salt to a bowl, and stir to combine. Set aside for 30 minutes to draw out any excess moisture. Drain and discard the liquid. Add the mayonnaise, cider vinegar, dill and sugar to a large bowl; season with pepper and stir to blend. Add the tomatoes and the drained cucumbers and onions, and toss to combine. Taste and adjust the seasoning as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73351,"Beef Tartare 2 pounds/1kg beef tenderloin 1 cup/250ml cubed Parmigiano-Reggiano 1/4 cup/60ml garlic-stuffed olives, halved 3 tablespoons/45ml olive oil 1 tablespoon/15ml Dijon mustard 2 shallots, diced A handful celery leaves A handful fresh chives, finely chopped A handful fresh parsley, chopped Green hot sauce, such as Tabasco Salt and freshly ground black pepper
Canola oil, for frying 6 parsnips, peeled and julienned Smoked salt Freshly ground black pepper Instructions: For the beef tartare: Fill a large bowl with ice and place a smaller bowl over the ice. Finely dice the beef and place it in the bowl over the ice. (This will help to keep the meat fresh.) In another large bowl, combine the cheese, olives, oil, mustard, shallots, celery leaves, chives and parsley. Add the beef and stir gently to combine. Season with hot sauce, salt and pepper. For the crispy parsnips: Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C). Fry the parsnips until golden brown and crisp. Transfer to a baking sheet lined with paper towels to drain. Season with smoked salt and pepper. To serve, divide the beef tartare among plates and garnish with the crispy parsnips.
","[Cabernet Sauvignon, Pinot Noir, Syrah, Malbec]" 73352,"Curried Pea Dip 1 tablespoon extra-virgin coconut oil 1 onion, diced Sea salt 1 clove garlic, minced 2 teaspoons mild curry powder 2 cups frozen peas, defrosted 1/4 cup thick yogurt or coconut yogurt, plus more for serving Instructions: Warm the coconut oil in a skillet over medium heat. Add the onions and saute until golden, 6 to 8 minutes. Add a pinch of salt and the garlic and cook for another 3 minutes. Stir in the curry powder and peas and cook for 2 minutes. Remove from the heat and cool slightly. Place the pea mixture in a food processor with the yogurt and 1/4 cup water and puree until smooth, adding more salt to taste. To serve, transfer the dip to a bowl, top with a spoonful of yogurt and stir a few times to create a swirl. ","[Riesling, Gewrztraminer, Chenin Blanc, Gavi]" 73353,"Pan-Seared Shrimp with Curry Aioli 2 tablespoons fresh lime juice 2 large egg yolks 1/2 cup plus 3 tablespoons canola oil 1 tablespoon plus 1 teaspoon Thai red curry paste Kosher salt and freshly ground black pepper 1 pound (21 to 25) tail-on shrimp, peeled and deveined 2 scallions, thinly sliced Instructions: Whisk the lime juice and egg yolks in a large bowl. Slowly whisk in 1/2 cup of the oil, a few drops at a time, whisking constantly until all the oil is incorporated and the mixture is emulsified. Whisk in the curry paste. Sprinkle with salt and pepper. Heat the remaining 3 tablespoons oil in a large saute pan over medium-high heat. Sprinkle the shrimp liberally with salt and pepper. In two batches, add the shrimp to the pan in a single layer and cook until lightly browned and the edges turn pink, 1 to 2 minutes. Flip and cook until the shrimp are cooked through, 1 to 2 minutes more. Transfer the shrimp to a serving platter and garnish with the scallions. Serve with the curry aioli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73354,"Green Shrimp Lo Mein Canola oil 1 to 2 tablespoons peeled and grated fresh ginger 3 cloves garlic, smashed and pasted with salt 1/2 large shallot, thinly sliced into half moons 8 ounces head-on, peeled and deveined shrimp, left whole Kosher salt and freshly ground black pepper 10 shiitake mushrooms, stems removed and thinly sliced 1/2 to 1 cup thinly sliced Napa cabbage 10 to 15 snow peas, cleaned and thinly sliced 1/4 cup chicken stock 2 to 3 tablespoons rice vinegar 2 to 3 tablespoons soy sauce 2 to 3 teaspoons sambal Pinch sugar 8 ounces lo mein noodles, par-cooked 1/4 cup thinly sliced scallion greens 1 to 2 tablespoons chopped fresh cilantro, plus sprigs for garnish Juice of 1 lime Instructions: Add 2 to 3 tablespoons canola oil to a large saute pan. Add the ginger, garlic and shallots, and turn the heat to medium to flavor the oil by bringing the oil up to temperature. Cook on medium heat for 3 to 5 minutes until fragrant and soft. Strain the oil and set aside. Reserve all. Add to the same pan some of the now-flavored oil and place over high heat. Sprinkle your shrimp with salt and pepper. Once heated, add the shrimp and saute until pink and opaque, 1 to 2 minutes per side. Pull the shrimp out and set aside. Add the mushrooms to the pan and saute until softened, 2 to 3 minutes. Add in the Napa cabbage and toss to combine. Add the snow peas, chicken stock, rice vinegar, soy sauce and sambal. Toss to combine. Add a pinch of sugar to help balance the flavor. Add the lo mein noodles along with the reserved ginger, shallots, garlic mixture, and toss to combine. Allow to heat through, 1 to 2 minutes. Adjust seasoning as needed. Add the scallion greens, cilantro and cooked shrimp and toss to combine and warm through. Finish with a squeeze of lime and garnish with cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73355,"Perfect Homemade Lemonade 4 cups sugar 4 cups fresh lemon juice
2 lemons, sliced
Ice, for serving Instructions: In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely. Serve over ice. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73356,"Goat Cheese Canapes with Sweet Peppers 1 heaping tablespoon golden raisins 1 tablespoon dry sherry wine 1 roasted red pepper, peeled, seeded, and cut into 1/8-inch by 1/2-inch matchsticks 1 roasted green pepper, peeled, seeded, and cut into 1/8-inch by 1/2-inch matchsticks 1 roasted yellow pepper, peeled, seeded, and cut into 1/8-inch by 1/2-inch matchsticks 1 tomato, peeled, seeded and julienned 1/2 red onion, julienned 3 tablespoons black olives, cut in strips 3 tablespoons chopped cilantro leaves 1 jalapeno, seeded and minced 1 garlic clove, minced 1/3 cup balsamic vinaigrette, recipe follows 8 ounces soft fresh goat cheese or sour cream 1/2 cup clabbered cream or sour cream 30 (1 1/2-inch) whole wheat bread rounds, buttered and toasted 30 cilantro leaves 1/4 cup red wine vinegar 1/4 cup balsamic vinegar 1 teaspoon Dijon mustard 1 1/2 cups mild olive oil 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 tablespoons minced herbs, such as chives, parsley, and tarragon Instructions: To make the sweet peppers: Plump the raisins in the sherry. Combine the raisins, peppers, tomato, onion, olives, chopped cilantro, jalapeno, and garlic. Add the vinaigrette and toss to combine. Let the salad rest at room temperature for 30 to 45 minutes before serving. To make the Canapes: Blend the goat cheese and the clabbered cream until smooth and transfer to a pastry bag fitted with a round tip. To assemble the canapes, pipe the goat cheese mixture in a ring around the whole wheat bread rounds. Mound about 1 tablespoon of the pepper salad in the center and top with a cilantro leaf. Serve. Combine the vinegars and mustard. Whisk in the oil gradually. Adjust seasoning with salt and pepper. Add fresh herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73357,"Salt and Herb Crusted Red Snapper 1 whole red snapper or redfish, (about 6 1/2 pounds), cleaned and scaled 2 tablespoons olive oil 2 teaspoons Creole seasoning 1 (3-pound) box kosher salt 1/2 cup chopped fresh parsley leaves 1/4 cup chopped fresh tarragon leaves 1/2 cup chopped fresh basil leaves 1/4 cup chopped fresh cilantro leaves 1/4 cup grated lemon zest 2 tablespoons fresh lemon juice 1 tablespoon grated orange zest 2 oranges, juiced (about 1/2 cup) 1 teaspoon freshly ground black pepper 6 cups cooked sticky rice, warm Fresh Orange and Tomato Salsa, recipe follows 3 cups chopped vine-ripened tomatoes 1/2 cup small diced red onions 1 large fresh jalapeno, seeded and cut into small dice 1/2 cup loosely packed chopped fresh cilantro leaves 1 tablespoon chopped fresh parsley leaves 1/2 teaspoon chopped garlic 2 medium oranges, skin and pith removed and segmented Salt Freshly ground black pepper 4 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes. With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving. Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 73358,"Fresh Pasta Dough 2 cups flour 3 eggs 1/2 teaspoon salt 1/2 teaspoon extra-virgin olive oil Flavor and color variations, recipes follow, optional Instructions: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking. Flavor and color variations: Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved. Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour. Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil, about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour. Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour. Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 73359,"Gwen's Cole Slaw 1/4 small head cabbage, cored and thinly sliced (2 cups) 1/4 small onion, diced 1/4 cup mayonnaise 1/4 cup sweet relish 2 tablespoons freshly squeezed lemon juice 1 tablespoon Dijon-mayonnaise spread, such as Dijonnaise Instructions: Kosher salt and freshly ground black pepper In a large bowl, combine the cabbage, onion, mayonnaise, relish, lemon juice, Dijon-mayonnaise spread and salt and pepper to taste. Chill for at least 30 minutes and up to overnight before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73360,"Fresh Chum Salmon Caviar 4 cups canning or pickling salt 1 gallon cold water 2 skeins (egg sacks) fresh chum salmon eggs (Eggs of other salmon species may be substituted, but curing time will be different as noted below) 1 to 2 tablespoons olive oil Instructions: In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator. After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick. Serving Suggestions: Salmon or red caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ikura salmon eggs used in Japanese sushi or sashimi.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73361,"Celeriac Mash 2 celeriacs, peeled and roughly cut 2 potatoes, peeled and roughly cut 1 onion, large dice, divided 2 tablespoons butter Instructions: In a small sauce pot place celeriac, add water to cover. In separate pot place potato with water to cover. Place half the onion in each pot and simmer until each is fork tender. Strain liquid and place all ingredients in a food processor. Puree until mash has a smooth consistency. Season with salt and pepper to taste. ","[Chardonnay, Riesling, Gewrztraminer]" 73362,"Chipotle Marinated Ribeye with Encebollado 2 tablespoons of chipolte in adobo, pureed 2 tablespoons of roasted garlic 1 teaspoon of ground cumin 1/4 cup steak sauce Salt and pepper to taste 1 (10 to 12) ounce rib-eye steak 3 cups of sliced white onions 2 tablespoons sliced garlic 1/4 cup olive oil 1/4 cup chopped cilantro 2 tablespoons lime juice Instructions: Combine chipotle, roasted garlic, cumin, steak sauce, and salt and pepper in a mixing bowl combine well. Add the rib-eye and cover with the marinade, allow to sit at least 1 hour, as long as, overnight. For the encebollado heat a large saute pan over medium heat and add the onions, garlic and oil. Cook for about 15 minutes or until the onions have caramelized. Add the cilantro and lime juice and set aside. Keep warm. Grill the rib-eye steak to your preferred degree of doneness and serve with the encebollado on top.; ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 73363,"Spicy Beef Pad Thai 2 tablespoons low-sodium soy sauce 1/3 cup low-sodium chicken stock 1 large egg 1 1/2 tablespoons peanut oil 8 ounces skirt steak, cut into thin 1-inch-long slices (you can substitute chopped scallops or shrimp) 1 small Thai cl or serrano cl, chopped small 1/4 cup finely chopped shallots 1 package thin, dry rice noodles 1/4 cup oyster sauce 1 cup finely chopped broccoli 1/4 cup finely chopped peanuts 1/2 cup roughly chopped green onions 1 cup mung bean sprouts Instructions:

1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, cl, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Tempranillo]" 73364,"Homemade Cavatelli with \Leftover Sauce
   3 cups all-purpose flour, plus more for dusting and kneading 16 ounces whole-milk ricotta 3 large eggs Kosher salt Semolina, for dusting 2 cups leftover tomato sauce from Grandma's Pizza day or any pureed tomato sauce 1 1/2 cups leftover pulled chicken from Grilled Chicken Piccata day or any pulled cooked chicken 4 ounces Parmesan, grated 4 tablespoons butter, cut into pieces 1 cup fresh basil, torn Olive oil, for serving Freshly cracked pepper Instructions: For the cavatelli: Add the flour to a large bowl and set aside. In a medium bowl, stir together the ricotta, eggs and 1/2 teaspoon salt. Stir the ricotta mixture into the flour. Transfer the mixture to a floured work surface and, using your hands, gently bring the ingredients together to form a dough. Knead the dough together, adding additional flour as necessary, until the dough is firm and not sticky. Tightly wrap the dough with plastic wrap and allow to rest in the refrigerator for at least 1 hour and up to overnight.
   On a lightly floured surface, cut the dough into 6 pieces, then roll the pieces into ropes about 1/4 inch in diameter. Cut the ropes into 1/2-inch pieces. Using your thumb or the dull side of a butter knife, press on each piece of dough and pull across the length of it. Continue until all the pasta dough is used. Transfer the pieces to a baking sheet dusted with semolina.
   For the sauce: Warm the tomato sauce with the pulled chicken in a saucepan over medium heat.
   Bring a large pot of water to a boil and salt liberally. Drop in the cavatelli, give them a gentle stir and boil until they begin to float, 3 to 4 minutes.
   Transfer the cavatelli to the sauce along with 3/4 cup of the pasta cooking water. Stir until the pasta is thoroughly combined with the sauce. Remove from the heat and stir in the Parmesan, butter and basil, Serve with olive oil and cracked black pepper.
   ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 73365,"Strawberry Jam 5 cups hulled and mashed strawberries 4 tablespoons fresh lemon juice, strained One 49-gram package powdered fruit pectin 7 cups sugar Instructions: Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
   Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
   Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
   Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
   Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
   Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
   After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73366,"Fresh Fruit and Mint Salad 1 papaya or mango 1 cup strawberries 2 kiwis 1 banana 2 navel oranges 3 tablespoons honey 1 tablespoon Grand Marnier, optional 3 to 5 sprigs fresh mint 1 cup raspberries or blueberries Instructions: Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl. Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange. Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
   Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73367,"Fabulous Fudge 1 (14-ounce) can sweetened condensed milk 2 cups semisweet chocolate chips 1 cup milk chocolate chips Fine sea salt 1 1/2 teaspoons pure vanilla extract 1 cup chopped walnuts Instructions: Add the condensed milk to a small saucepan. Pour the chips into the pan, give a stir, and make sure that the milk coats all the chips. Add a pinch of salt. Cook over low heat until it's melted and glossy and a looks like a thick, hot fudge. Add the vanilla and walnuts, making sure to coat the nuts with the fudge. (I like to make double triple batches of this and freeze the extra.) Line the bottom and sides of a 9-inch square baking pan with foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the fudge from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Pour the fudge into the pan and smooth it out, getting it in all the corners. Let the fudge come to room temperature, then put in the fridge for 3 hours or so. This will make it easier to cut. Pop out of the pan and cut into little pieces. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 73368,"Award Winning Ribs In Your Own Back Yard 2 racks pork ribs, preferably baby backs or loin backs Your favorite dry rub, preferably with a brown sugar base Apple, maple, hickory, or pecan wood chips, optional Instructions: Season ribs generously with your favorite dry rub; a brown sugar blend works wonders for pork ribs. Once ribs are coated in dry rub, place racks together, concave side to concave side. Wrap in foil, and refrigerate for at least 8 and up to 24 hours. Build coals on 1 end of your grill and prepare grill for cooking. Preheat grill to 350 degrees F. Place ribs on the grill on the side opposite of the coals for indirect cooking. Cook for 1 1/2 to 2 hours at roughly 350 degrees F. You should cook the ribs until they are so tender that the meat falls off of the bone. Once ribs are tender, remove them from the foil and place them back on the grill, on the side opposite the coals and continue indirectly cooking for 30 to 45 minutes. This is a good time to add wood chips to the coals for smoke flavoring; apple, maple, hickory, or pecan wood chips particularly enhance the taste. Finally, transfer the ribs to the part of the grill directly over the coals and cook for 15 more minutes, or until the dry rub is caramelized. Serve. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 73369,"Frozen Green Peas 1 gallon water, plus 2 quarts 1 teaspoon kosher salt 1 pound fresh shelled green peas 1 1/2 pounds ice Instructions: Place the gallon of water and kosher salt into an 8-quart pot and place over high heat. Bring to a boil. Once boiling, add the peas and cook for 1 minute. Immediately drain in a colander and then transfer to a container with the 2 quarts of water and the ice. Shock for 1 minute. Pour the peas back through the colander and transfer to a half sheet pan lined with 3 layers of paper towels. Pat dry with additional paper towels. Place the tray in the refrigerator for 1 hour. After 1 hour, remove the paper towels and place the sheet pan on the bottom of the freezer. Leave the peas on the sheet pan for 1 hour. Once frozen, transfer them into a 1 gallon zip-top bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return to the freezer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73370,"Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries 3/4 cup all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2 tablespoons sugar 1 cup ricotta cheese 2 eggs 2/3 cup milk 1 lemon, zested and juiced Butter, for griddle 1 (11-ounce) jar prepared lemon curd Fresh raspberries, for garnish Confectioners' sugar, for garnish Instructions: Preheat a nonstick griddle. Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains. Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73371,"Ropa Vieja Dumplings 1 pound flank steak 1 green bell pepper, diced 1 orange bell pepper, diced 1 red bell pepper, diced 1 yellow bellow pepper, diced 1 white onion, diced 1 gallon beef stock, plus more as needed 1 cup chopped fresh cilantro 1 cup hoisin sauce 1 cup tamarind syrup 1/4 cup soy sauce Two 14-ounce packages round dumpling wrappers 3 eggs, for egg wash 1/4 cup sesame oil 2 tablespoons crushed pork rinds 1 tablespoon mixed toasted sesame seeds (white and black) Instructions: In a large pot over medium heat, add the flank steak, bell peppers and onion. Add the beef stock and cilantro. Bring to a boil, then lower the heat and cover. Simmer, checking the liquid level once an hour and adding more beef stock if necessary, until the ropa vieja (steak) can be easily shredded upon picking up with tongs, 6 to 8 hours. Remove the ropa vieja and set aside to cool down, then shred. For the tamarind hoisin sauce: In a medium pan over medium heat, add the hoisin sauce, tamarind syrup and soy sauce. Cook, stirring, to allow the ingredients to emulsify, 5 minutes. Remove and set aside. For the dumplings: Grab a dumpling wrapper and brush egg wash over the edges only. Ball up a small amount of ropa vieja and place it in the middle of the dumpling wrapper. Crimp the two outer edges of the dumpling wrapper over the ropa vieja. Bring the top and bottom to the center over the ropa vieja and crimp with the other. (This should look like a small purse.) Fold the right edge to the backside and crimp. Fold the left side to the front and crimp. (The outcome looks like a mini money bag.) Repeat with the remaining wrappers and filling. Place the dumplings in the freezer for 2 hours. Fill a medium pot three-quarters of the way with water and set over medium heat. Bring the water to a boil. Add 5 dumplings from the freezer and for the first minute, stir to prevent them from sticking to the bottom. Cook until the wrappers become translucent, then remove. Heat the sesame oil in a small nonstick saute pan over medium-high heat. Turn off the heat and let sit for 30 seconds. Use a slotted spoon to drain the excess water from the dumplings as much as possible. Carefully transfer the dumplings to the pan (be careful; the water from the dumplings may make the oil splatter). Turn the heat to medium-high and cook, moving the dumplings continuously. This can be done by pushing the pan forward and back or by using tongs to flip the dumplings. Once the dumplings are seared on all sides, remove from the pan. In pasta bowl, add 1/4 cup of the tamarind hoisin sauce. Place the dumplings in the middle and garnish with the crushed pork rinds and sesame seeds. Save the remaining dumplings and sauce for another use. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 73372,"Cheat Sheet Roasted Vegetable Frittata 1 cup small broccoli florets (from about 1/2 head) 3 tablespoons plus 2 teaspoons extra-virgin olive oil
   Kosher salt and freshly ground black pepper
   2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
   1 red bell pepper, cut into 1-inch chunks (about 1 cup)
   1/2 red onion, cut into 3/4-inch dice (about 1 cup)
   1 dozen large eggs
   1/4 cup heavy cream
   1 cup shredded Cheddar Chopped fresh chives, for garnish
   Instructions: Preheat the oven to 400 degrees F. Toss the broccoli florets with 2 teaspoons oil and some salt and pepper in a small bowl. Divide a nonstick half-sheet pan (13-by-18-inches) into four quadrants and place the broccoli in one quadrant in a single layer. Repeat with the carrots, bell pepper and onion, tossing each with 2 teaspoons oil and some salt and pepper and spreading in a single layer in its own quadrant. Roast until the vegetables are softened slightly and deeply browned, 15 to 18 minutes. Remove the sheet pan and lower the oven to 350 degrees F. Meanwhile, whisk together the eggs and cream in a large bowl and sprinkle with some salt and pepper. Drizzle the remaining tablespoon oil over the top of the vegetables, then pour the egg mixture over the top. Sprinkle the cheese evenly over the eggs. Bake, rotating once halfway through, until the eggs are completely cooked through, puffed and just the slightest bit golden, 12 to 15 minutes. Slice the frittata into portions and use an offset spatula to remove from the pan. Sprinkle with chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 73373,"Mini Beef Wellingtons 1 tablespoon salted butter 1 tablespoon olive oil
   1 1/2 pounds beef filet, cut into 12 equal chunks
   Kosher salt and freshly ground black pepper
   1 medium onion, diced finely
   1 tablespoon fresh thyme, minced
   6 ounces cremini mushrooms, stems removed
   1 tablespoon Dijon mustard
   One 10-by-15-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed All-purpose flour, for dusting 1 large egg yolk, beaten
   2 tablespoons sea salt flakes
   Chopped fresh parsley, for garnish
   Bottled horseradish sauce, for serving
   Instructions: Preheat the oven to 400 degrees F and line a sheet pan with parchment paper. Heat the butter and olive oil in a large skillet over a medium-high heat. Sprinkle the steak chunks with salt and pepper. When the butter has melted and the oil is hot, add the steak chunks and sear them for about 45 seconds per side. (The steaks will only be partially cooked at this stage.) Remove and set aside to partially cool. Add the onion and thyme to the same skillet and stir. Allow to continue cooking while you place the mushrooms in a food processor and pulse until they are finely chopped. Add the mushrooms to the skillet and stir to combine. Cook, stirring, until the mushrooms are golden and the liquid has evaporated from the skillet, 8 to 10 minutes. Remove the skillet from the heat, then add the Dijon mustard and stir to combine. While the mushrooms are cooking, lay out the puff pastry on a lightly floured surface. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times. Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles and steak. Brush each bundle with the egg yolk and sprinkle with the sea salt. Bake until golden, 16 to 18 minutes. Allow to cool slightly. Garnish with the chopped parsley and serve with the horseradish sauce. Enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73374,"Apple Cider-Cured Smoked Salmon 1 cup brown sugar 1/4 cup salt 4 cups apple cider or juice 2 cinnamon sticks 1 teaspoon fennel seeds 1 teaspoon whole allspice 1 teaspoon black peppercorns 1 bay leaf 1 teaspoon red pepper flakes 6 sprigs thyme or 1/2 teaspoon dried thyme 1 large salmon fillets (about 1 pound each), skin and pin bones removed A small bundle of wood chips or chunks Instructions: To make the brine: In a saucepan, combine the brown sugar, salt, and apple juice and bring to a boil. Add the remaining brine ingredients, remove from the heat, and cool. This brine can be made 2 to 3 days in advance and kept in the refrigerator. Submerge the salmon fillets in the liquid brine for at least 6 hours or overnight, refrigerated. Remove the salmon from the brine and place, uncovered, on a wire rack set in a sheet pan. Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet) To smoke the salmon: In an outdoor grill, make a small fire using mesquite charcoal or briquettes. Once the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8 to 12 inches above the smoking wood and place the salmon fillets on the grate. Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in approximately 30 minutes if the heat is low, about 300 to 350 degrees F, while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 73375,"Holy Roller Meatloaf Sandwich 1 loaf Holy Roller White Bread, recipe follows 4 ounces unsalted butter 1 Holy Roller Meatloaf, recipe follows 15 slices Swiss cheese, optional 1 pint Holy Roller Horsey Sauce, recipe follows 1 quart Quick Pickles, recipe follows 1 quart Crunchy Cheese, recipe follows 2041 grams all-purpose flour, plus additional for dusting 141 grams sugar 71 grams yeast 50 grams salt 510 grams bread flour 1389 grams milk 284 grams eggs, plus an additional egg for egg wash 510 grams butter, cubed and at room temperature Nonstick cooking spray, for the pan Nonstick cooking spray, for the pan 1 pound stale white bread 1 1/2 cups whole milk 8 eggs 2 cups grated Parmesan 7 teaspoons ground black pepper 1/4 cup minced garlic 4 large shallots, minced 1 bunch fresh parsley, minced 4 1/2 pounds 80/20 ground beef 2 1/2 cups sour cream 1/4 cup prepared horseradish 2 1/2 tablespoons Dijon mustard 2 1/2 tablespoons white wine vinegar 1 1/4 teaspoons salt 1/4 teaspoon ground black pepper 5 pickling cucumbers 1 cup apple cider vinegar 2 teaspoons yellow mustard seed 1 1/2 teaspoons salt 2 cups plus 2 tablespoons sugar 2 cups white distilled vinegar 1 1/4 teaspoons celery seed 1 teaspoon ground turmeric 1/8 teaspoon ground allspice 1 cup shredded Parmesan Instructions: Slice two 1-inch-thick pieces of bread and toast in a pan with butter. Slice a 1-inch-thick piece of meatloaf and top with a piece of Swiss cheese, if using. Warm in the oven, or in a pan with a little bit of butter, until warmed through. On one side of the toasted bread, spread the Horsey Sauce, then top with Quick Pickles, Crunchy Cheese and warm meatloaf. Place the other piece of toast on top, and slice in half. Repeat with remaining ingredients to make 14 more sandwiches. Put all-purpose flour, sugar, yeast and salt in a medium bowl. Combine the bread flour and milk in a small pot with a whisk until no lumps remain. Cook over medium heat, until the roux begins to brown slightly. Remove from heat, and cool. Combine flour mixture, roux and eggs in a stand mixer fitted with the hook attachment. Mix on medium speed, slowly adding the butter, until all ingredients are combined, then mix for 10 minutes. Remove the dough from the mixer onto a floured table. Shape dough into a loaf, and let rest for 5 minutes while you prepare your pan. Spray a 13-inch Pullman pan with cooking spray and place loaf in pan. Allow the dough to rise until it peeks over the top of the pan, 20 minutes to 1 hour. Preheat the oven to 350 degrees F. Brush the top of the loaf with egg wash and bake until golden brown, about 30 minutes. Remove loaf from the pan and cool on a rack. Let cool completely before slicing. Spray a 13-inch Pullman pan well with cooking spray and set aside. Preheat the oven to 350 degrees F. Tear the bread into small pieces in a large bowl. Mix the milk and eggs into the bread. Add the Parmesan, pepper, garlic, shallots and parsley and combine well. Add the meat to the bowl and combine well but be sure not to overmix. Press the meat mixture into the Pullman pan. Wrap the pan first with plastic wrap, then foil. Bake until an instant-read thermometer inserted in the center registers 145 degrees F, 30 to 45 minutes. Let cool in pan, then cut into 1-inch-thick slices. Whisk together sour cream, horseradish, mustard, vinegar, salt and pepper in a bowl until smooth and creamy. Place in refrigerator for at least 4 hours to allow flavors to infuse. Wash and slice cucumbers 1/4-inch thick. Combine cucumbers with apple cider vinegar, mustard seed, salt and 2 tablespoons sugar in a medium pot. Bring to a boil and let simmer for 6 minutes. Discard the liquid and place cucumbers in a quart container. Place white vinegar, celery seed, turmeric, allspice and remaining 2 cups sugar in the pot, bring to a boil, then pour over cucumbers while still hot. Allow to cool and rest, 2 hours. Preheat the oven to 350 degrees F. Line a baking tray with a silicone baking mat and spread Parmesan in a thin layer on top. Bake cheese until golden, about 15 minutes. Cool, then break into shards. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73376,"Chocolate Mousse 1 3/4 cups whipping cream 12 ounces good quality semisweet chocolate chips 3 ounces espresso or strong coffee 1 tablespoon dark rum 4 tablespoons butter 1 teaspoon flavorless, granulated gelatin Instructions: Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to \bloom\ for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside. In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve. (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap) ","[Bordeaux Blend, Pinotage, Tempranillo, Barbera]" 73377,"Crab Cake Croquettes 1 cup mayonnaise 3 teaspoons chili-garlic sauce 2 tablespoons fresh lemon juice 2 tablespoons canola oil, plus more for shallow frying 1 rib celery, finely chopped (about 1/4 cup) 1/2 jalapeno, finely chopped, with or without seeds 1/2 small red onion, finely chopped (about 1/2 cup) 1/2 red bell pepper, finely chopped (about 1/2 cup) 1 pound lump crabmeat, picked through for shells, coarsely chopped 4 cups unseasoned breadcrumbs 1 large egg, beaten Kosher salt and cracked black pepper Instructions: Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside. Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours. Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73378,"Red, White, and Blue Fruit Cups 1 pint fresh strawberries 1 pint fresh blueberries 1 pint fresh blackberries 1/4 cup granulated sugar 1 pint heavy whipping cream Instructions: Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 73379,"Prosciutto and Goat Cheese Bruschetta with Black Lentils 1/2 loaf country bread, cut into 1-inch slices and the slices halved Extra-virgin olive oil 2 cloves garlic, peeled 2 (4-ounce) medallions goat cheese 4 ounces prosciutto, thinly sliced 2 cups black lentils (you can substitute with other varieties if you can't find black lentils) 2 cloves garlic 3 sprigs thyme, divided Kosher salt 3 tablespoons balsamic vinegar 1 tablespoon honey 1/4 cup extra-virgin olive oil, plus more for drizzling 1 garlic clove, minced 1 medium red onion 1 (1-pound) bag baby spinach Kosher salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. On a sheet tray lay out the slices of bread and drizzle with extra-virgin olive oil. Turn each piece over and drizzle again so both sides have some oil on them. Toast in the hot oven for 1 to 2 minutes until slightly crispy but without color. While it is still hot, gently rub each slice on one side with a garlic clove then set aside. Layer each slice of toast with 2 to 3 slices of goat cheese, a twisted piece of prosciutto and drizzle with extra-virgin olive oil. Put tray of bruschetta back into the oven and heat until cheese is melted, prosciutto is crispy and bread is golden brown, about 2 minutes. Place the lentils in a large saucepan and cover with 2 times the amount of water. Add thyme sprig and season with salt. Bring to a simmer and cook for 12 to 15 minutes until they are soft and tender. They should not be falling apart. Salt, to taste, then drain any remaining liquid. Set aside. Make the honey balsamic vinaigrette by combining the vinegar and honey while you drizzle in the 1/4 cup olive oil whisking to combine. Season with salt and freshly ground black pepper. In a large saute pan heat a 2 count amount of olive oil over medium heat and add the garlic and red onion. Cook until tender and slightly translucent then add the honey balsamic vinaigrette to the onions. In a large mixing bowl add about half of the lentils, washed spinach and the caramelized onions. Toss to coat and season with salt and pepper, to taste. To serve, lay the prosciutto and goat cheese toast on a plate and serve with warm honey-balsamic spinach salad over the top. Garnish with more lentils. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 73380,"Chicken with Mustard Cream Sauce 4 chicken breasts, skinless and boneless 2 tablespoons olive oil 1 tablespoon butter 2 green scallions, sliced 1 garlic clove, minced 1/2 cup white wine 1/2 cup heavy cream 3 tablespoons Dijon mustard Salt and pepper Instructions: Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73381,"Braised Short Ribs and Carrots 3 tablespoons salted butter, melted 1 cup panko breadcrumbs
2 tablespoons fresh parsley, chopped
1 lemon, zested
Kosher salt and freshly ground black pepper
8 short ribs Kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 tablespoons salted butter 2 tablespoons tomato paste
8 large carrots 4 cloves garlic 1 onion, sliced thin
4 cups beef stock
2 sprigs fresh rosemary
2 bay leaves
Instructions: For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use. For the short ribs and carrots: Preheat the oven to 300 degrees F. Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours. Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 73382,"BBQ Pork Fried Rice 1/4 cup soy sauce 1/4 cup oyster sauce 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1 tablespoon sesame oil 1 pound pork tenderloin 1/4 cup sweet and sour sauce 4 tablespoons canola oil 1 tablespoon minced fresh ginger 1/2 cup diced red bell pepper 1/2 cup diced yellow bell pepper 1 cup diced red onion 1/2 cup thinly sliced green cabbage 1/2 cup thinly sliced snap peas 1/2 cup peeled, diced carrot 1/2 cup diced celery 1 tablespoon minced garlic 6 cups short-grain white rice, cooked and cooled 3 eggs, beaten 1/4 cup soy sauce 1/4 cup oyster sauce 1 tablespoon sesame oil 1/2 cup chopped green onion 2 tablespoons toasted sesame seeds Instructions: Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator. Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces. Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan. Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork. Garnish with green onions and sesame seeds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 73383,"5 Ingredient Peach Cobbler with Pie Crust 6 large ripe peaches 1/2 cup sugar 1 tablespoon lemon juice 2 tablespoons flour 2 prepared pie crusts Instructions: Peel and slice peaches. Mix in sugar, lemon juice and flour. Pour mixture into a 9 by 13-inch pan. Cut pie crust to fit over peaches, using extra pieces to make designs such as leaves and stars. Sprinkle sugar over crust and bake in a preheated 350 degree oven for 30 to 35 minutes or until golden brown. Serve with vanilla ice cream or whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 73384,"Jumbo Lump Blue Crab Cakes 2 pounds jumbo lump blue crabmeat 1/2 cup mayonnaise or homemade aioli 4 teaspoons seafood seasoning (recommended: Old Bay) 6 scallions, finely chopped, about 3/4 of the green part 3 tablespoons chopped fresh basil leaves 2 large eggs Salt and pepper 3 to 6 tablespoons fine bread crumbs (use just enough to help the cakes start to bind) Canola-olive oil blend Cocktail Sauce, recipe follows, for serving Flavored aioli, for serving, optional 1 quart ketchup 2 tablespoons horseradish 1 1/2 teaspoons salt 1 1/2 teaspoons pepper 1 teaspoon chili powder Pinch cayenne
2 tablespoons fresh lemon juice
Instructions: Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
Refrigerate the cakes for at least 30 minutes.
Preheat the oven to 400 degrees F.
Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
Serve with a red Cocktail Sauce and/or a flavored aioli. Mix all ingredients together in a small bowl. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73385,"French Toast Bread Pudding with Pumpkin Maple Syrup 1/2 cup creme fraiche or sour cream 2 tablespoons confectioners' sugar 1/4 teaspoon pumpkin pie spice (see Cook's Note) Soft butter, for the baking dish 5 large eggs 1 1/4 cups granulated sugar 2 cups heavy cream 2 cups whole milk 1 teaspoon ground cinnamon 8 cups (1-inch) cubes rich bread, such as challah or brioche loaf, preferably slightly stale, about 10 ounces 1 cup pure maple syrup 2/3 cup solid-pack pumpkin puree 1/4 cup heavy cream 1/4 teaspoon pumpkin pie spice (see Cook's Note) Instructions:

1. To make the creme fraiche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the creme fraiche mixture overnight. Let stand at room temperature for 1 hour before serving.)
2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish.
3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil.
4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes.
5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm.
6. Spoon the pudding into individual bowls and top with dollops of the spiced creme fraiche. Serve immediately, with the warm pumpkin syrup passed on the side. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 73386,"Breakfast Tostada 3 slices thick-cut bacon 1 tablespoon vegetable oil, plus more for cooking the egg One 15-ounce can black beans, drained
Kosher salt and freshly ground black pepper
Couple dashes hot sauce
3 tostada shells
1/4 cup grated sharp Cheddar cheese 1 large egg
1/4 ripe avocado, diced
1 tablespoon salsa
1 tablespoon sour cream
1 tablespoon fresh cilantro leaves Instructions: Preheat the oven to 400 degrees F. In a nonstick skillet over medium-high heat, add the bacon and cook, turning halfway through, until crisp, 10 to 12 minutes. Remove to a paper towel-lined plate. Meanwhile, in a saucepan over medium heat, add the vegetable oil, black beans, a pinch of salt and pepper and some hot sauce. Heat until warmed through, mashing the beans with a fork. On a baking sheet, layer: 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans, 1 tablespoon cheese, 1 tostada shell, 2 tablespoons beans and 1 tablespoon cheese. Bake until the cheese is melted completely and the edges of the tostadas are beginning to turn golden, about 3 minutes. Meanwhile, heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Add the egg and cook until the white is set but the yolk is still runny, 5 to 7 minutes. To serve, transfer the tostada to a plate, top with the fried egg, diced avocado, salsa, sour cream, a sprinkle of the remaining cheese and the cilantro. Place the bacon on the side and enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 73387,"Cherry Parfait 1 cup canned cherry pie filling 1 cup vanilla frozen yogurt or light ice cream, softened slightly 1 cup nondairy whipped topping or whipped cream 8 tablespoons candied nuts (pecans, walnuts, peanuts) Instructions: Fill 1/2 cup pie filling into 4 tall glasses. Top with 1/2 cup frozen yogurt. Top with remaining pie filling and remaining yogurt and spoon whipped topping over the top. Sprinkle with nuts and serve. ","[Riesling, Moscato, Sparkling Shiraz]" 73388,"Grilled Beef Cobb Salad with Prosciutto and Grilled Lemon-Roasted Garlic Dressing and Grilled Garlic Bread 1/2 cup olive oil 3 cloves garlic, coarsely chopped 4 sprigs rosemary 8 ounces, beef tenderloin Salt and freshly ground black pepper 2 lemons, halved, seeds removed and grilled cut side down until golden brown 1 tablespoon coarsely chopped shallot 1 tablespoon coarsely chopped fresh rosemary 3 cloves roasted garlic 1/2 cup olive oil Salt and freshly ground pepper 8 cups chopped romaine lettuce Grilled Beef Tenderloin, diced 8 slices prosciutto, julienned 12 scallions, grilled and chopped 2 yellow tomatoes, diced 2 red tomatoes, diced 1 1/2 cups crumbled Gorgonzola 4 hard cooked eggs, peeled and diced 2 Haas avocado, peeled, pitted and diced Sliced chives Instructions: Combine oil, garlic and rosemary in a small shallow baking dish. Add the beef and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Let sit out at room temperature for 30 minutes before grilling. Preheat grill. Remove beef from marinade, season with salt and pepper to taste and grill for 4 to 5 minutes on each side for medium rare doneness. Let rest 10 minutes then cut into dice. Squeeze the lemons into a measuring cup to measure 1/4 cup. Place the juice in a blender with the shallot, rosemary and garlic and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper to taste. Place the romaine in a large bowl and toss with 1/4 cup of the lemon vinaigrette and season with salt and pepper to taste. Arrange the dressed lettuce in the center of each plate. Arrange some of the prosciutto in a vertical line along the far-left side of the greens. Next to that arrange the scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then hard cooked eggs, then avocado. Drizzle with a little more of the lemon vinaigrette and garnish with chopped chives. ","[Chardonnay, Pinot Noir, Barbera, Tempranillo]" 73389,"Fresh Tuna and Sun -Dried Tomatoes Over Pasta 1/2 cup olive oil 1 onion, thinly sliced 4 carrots, thinly sliced 1/2 cup oil packed sun-dried tomatoes, cut into thin strips 1 pound elbow macaroni, penne or fusilli 12 ounces fresh tuna, cut in small cubes 2 tablespoons drained capers 1/4 cup pitted oil-cured olives, chopped 1 teaspoon dried red pepper flakes 1 cup, fresh Italian parsley, chopped Salt Instructions: Bring a large pot of salted water to a boil. While this is coming to a boil, heat the olive oil in a large skillet. Add the onion and carrots and saute uncovered, until somewhat softened, about 5 minutes. Stir in the sun-dried tomatoes, lower the heat, cover and simmer until carrots and onions are completely tender, 10 minutes more.Add the pasta to the water and cook for about 10 minutes or until al dente. While pasta is cooking, add tuna, capers and olives to the skillet and saute for a couple of minutes or until tuna is just cooked through. Season to taste with red pepper and taste for salt. Drain pasta, and return it to the pot with parsley; toss until well blended. Spoon pasta into warm pasta bowls and top with tuna sauce.Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73390,"Salsa Meatball Tapas 12 frozen cooked meatballs (1/2 oz. each) 1/4 cup A.1. Thick & Hearty Steak Sauce 1/4 cup TACO BELL? HOME ORIGINALS? Thick 'N Chunky Salsa 4 oz. KRAFT Natural 2% Milk Blend of Reduced Fat Monterey Jack, Mild Cheddar & Colby Cheeses, cut into 12 slices 24 RITZ Crackers 12 stuffed green olives, sliced Instructions: HEAT oven to 350F. Cook meatballs as directed on package; cut in half. Place in large bowl. Add steak sauce and salsa; toss to coat. Cut cheese slices in half. PLACE crackers in single layer on baking sheet; top with cheese and meatballs. BAKE 4 to 5 minutes or until cheese is melted. Top with olives. TACO BELL? and HOME ORIGINALS? are trademarks owned and licensed by Taco Bell Corp. Special Extra: For spicy tapas, prepare using medium or hot salsa. Top each with 1 jalapeno slice instead of the olive slices. Substitute: Prepare using KRAFT 2% Milk Natural Colby & Monterey Jack Cheese. Nutrition Information Per Serving: 130 Calories, 8 g Total Fat, 3 g Saturated Fat, 15 mg Cholesterol, 490 mg Sodium, 8 g Carbohydrate, 1 g Dietary Fiber, 2 g Sugars, 5 g Protein ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 73391,"Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar 2 tablespoons kosher salt 1 tablespoon ancho chili powder 1 teaspoon chili de arbol powder 4 large baking potatoes, like russets, about 3 pounds Canola oil, for frying Chopped cilantro leaves Canola or Peanut oil 2 cups all-purpose flour, plus 1 cup for dredging Salt and freshly ground black pepper 2 cups beer 3 large egg whites, beaten to stiff peaks 3 pounds cod or haddock, cut into 6-ounce pieces Lemon-Habanero Tartar Sauce, recipe follows Serrano Vinegar, recipe follows 3 cups lemon juice 1 1/2 cups prepared mayonnaise 2 anchovy fillets, chopped 1/2 habanero, chopped 6 cornichon, finely diced 2 tablespoons capers Salt and freshly ground black pepper 2 cups white wine vinegar 8 serrano chiles, pricked with a fork 1 tablespoon salt Instructions: Spicy Chips: Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside. Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water. Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels. Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro. Fried Fish: Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites. Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar. Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool. Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving. Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73392,"One-Pot Bucatini Bolognese 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cloves garlic, chopped 3 sprigs fresh thyme 2 medium carrots, finely chopped 2 stalks celery, finely chopped Kosher salt 2 tablespoons tomato paste 1 pound ground beef chuck (80- to 85-percent lean) Freshly ground black pepper One 28-ounce can diced tomatoes 12 ounces bucatini, broken in half (see Cook's Note) 1/4 cup grated Parmesan, plus additional for serving 1/4 cup chopped fresh parsley, plus additional for serving Instructions: Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, thyme, carrots, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the tomato paste and cook 1 minute, stirring to coat the vegetables. Add the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, about 5 minutes. Add the canned tomatoes, bucatini, 3 cups water and 1 teaspoon salt. Stir to ensure the pasta is submerged in liquid. Bring to a boil and continue to cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al dente and the sauce has thickened, 10 to 12 minutes. Remove the thyme sprigs. Stir in the Parmesan and parsley and season with salt to taste. Divide among 4 bowls and serve with additional parsley and Parmesan. Cook's Note: The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 73393,"Shortcut Tres Leches Cake Nonstick baking spray, for the pan One approximately 16-ounce box white cake mix
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1/4 cup whole milk
1/2 teaspoon vanilla extract
One 15-ounce container nondairy whipped topping
1/2 cup sprinkles
One 12-ounce jar maraschino cherries, drained
Instructions: Spray a 9-by-13-inch cake pan with nonstick baking spray. Bake the cake according to the cake mix package instructions in the greased cake pan. Let cool. Poke holes in the surface of the cake with a toothpick or thin skewer. Pour the sweetened condensed milk, evaporated milk, whole milk and vanilla into a pitcher and whisk thoroughly. Slowly pour the milk mixture over the top of the cake. Let the cake sit and absorb the milk mixture until it has soaked in, 20 to 30 minutes. Spread the whipped topping evenly over the top. Decorate with the sprinkles and cherries. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 73394,"Feta-Spinach Salmon Roast 3 ounces cream cheese, softened 3/4 cup crumbled feta 2 scallions, thinly sliced, including the crisp part of the green 1/2 cup fresh spinach, chopped 3/4 pound salmon fillets, cut into 2 pieces Olive oil Instructions: Preheat the oven to 350 F degrees. In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73395,"Gravlax with Dill Mayonnaise 2 tablespoons whole coriander seeds 1/4 cup coarse salt 1/4 cup cracked black peppercorns 1/3 cup granulated sugar 2 pounds skinless salmon fillet 1 bunch fresh dill Dill Mayonnaise (recipe below) Thinly sliced black bread 4 egg yolks* 1 tablespoon Dijon mustard 3 tablespoons tarragon vinegar 1 tablespoon granulated sugar 1 1/4 cups olive oil 3/4 cup soybean oil 1 bunch chopped fresh dill leaves 1/2 teaspoon salt 1/2 teaspoon white pepper Instructions: Cook coriander seeds in a small dry saute pan just until the aroma is released. Crush seeds using the bottom of a heavy pot or a mortar and pestle. Mix seeds with salt, pepper, and sugar in a small bowl and reserve.
Slice salmon in half across width and lay pieces side by side on counter, flesh-side up. Divide dry spice mixture in half and sprinkle one half over both pieces. Place half the dill sprigs on 1 piece of salmon and top with remaining piece of salmon to enclose the spices and herbs, as if making a sandwich. (Make the sandwich even by placing the thick end of salmon of top of thin end.)
Evenly coat outside of salmon sandwich with remaining spices and dill. Tightly wrap in 2 layers of plastic wrap, place in a shallow baking dish, and top with weights (canned goods or milk cartons are good). Refrigerate 3 days, turning over every 12 hours. To serve, scrape off spices and dill. Slice thinly and serve cold with Dill Mayonnaise and thinly sliced black bread. In a bowl, combine egg yolks, mustard, vinegar, and sugar. Blend with whisk. Gradually add olive oil and soybean oil, a drop at a time, whisking constantly. As mayonnaise begins to thicken, add oils more generously. Whisk in dill, salt, and pepper. Adjust seasonings and store in refrigerator up to 4 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio] " 73396,"Fried Elvis Banana on a Stick Vegetable oil, for frying 8 slices bacon (not thick-cut) 1/3 cup creamy peanut butter 4 bananas, peeled and halved crosswise 1 1/4 cups cake flour, plus more for dredging 2 tablespoons confectioners' sugar Pinch kosher salt 1 cup very cold seltzer Honey, for drizzling Instructions: Heat 2 inches vegetable oil to 370 degrees F in a Dutch oven over medium-high heat. Meanwhile, cook the bacon in a skillet over medium-high heat until the fat is rendered but the bacon is still pliable (don't get it too crisp), 4 to 5 minutes. Drain on paper towels. Let cool. Spread one side of each bacon slice with peanut butter. Wrap each slice around a banana piece, peanut butter-side facing the banana, pressing to adhere. Spread some cake flour in a shallow bowl for dredging. Whisk the cake flour, confectioners' sugar and salt in a medium bowl. Whisk in the seltzer, taking care not to overmix (a few small lumps are fine). Dredge half of the bananas in the flour, then dip in the batter and carefully add to the hot oil. Fry in 2 batches until crisp and golden brown, flipping halfway through, 3 to 4 minutes. Drain on paper towels and repeat with the remaining bananas. Insert skewers into the bananas. Drizzle with honey and serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 73397,"Horizontal Tacos al Pastor 1 cup pineapple juice 1/4 cup vegetable oil, plus more for cooking One 1-ounce package achiote paste 1 tablespoon adobo sauce 4 chipotles in adobo sauce 1 clove garlic Pinch kosher salt 2 pounds boneless pork butt, sliced into 1/2-inch-thick slices, then into 1/2-inch-wide strips 12 fresh 6-inch white corn tortillas 1 yellow onion, 1/4-inch dice 1 fresh pineapple, peeled, cored, 1/2-inch dice 1/4 cup fresh cilantro leaves Cotija cheese, crumbled, for serving Salsa, for serving Instructions: Puree 3/4 cup of the pineapple juice, the vegetable oil, achiote paste, adobo sauce, chipotles, garlic and salt in a food processor. Mix the pineapple juice mixture with the pork in a freezer bag and move around to coat. Marinate the pork in the fridge, 1 to 2 hours. Preheat a cast-iron skillet or grill to medium-high heat. Lightly oil the skillet and add the tortillas, toasting, about 30 seconds per side. Remove the tortillas and store in a towel to keep warm. Raise the heat under the skillet to high and add 1 tablespoon vegetable oil. Remove the pork from the bag and wipe off any excess pineapple juice mixture. Cook the pork in batches, until charred and cooked through. Remove the pork from the skillet. Chop the meat into bite-size pieces. Add half of the onions and the fresh pineapple and quickly cook until lightly browned, about 2 minutes. Add the remaining 1/4 cup pineapple juice and the chopped pork back to the skillet with the juices. Place the pork, pineapple and onion mixture in the tortillas. Top with the remaining onions, cilantro, cotija and salsa. Order a margarita, apply SPF 2 and take a bite. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 73398,"Scilly Cay Special Sauce (Ingredient List) Orange marmalade Mustard Olive Oil Tarragon Curry Honey Orange juice Instructions: This secret recipe is made to taste. Good luck and enjoy! ","[Chardonnay, Riesling, Gewrztraminer]" 73399,"Ruthie's Zucchini Rounds 2 medium zucchini cut into 1/4 inch rounds 2/3 cup bread crumbs 1/3 cup Parmesan cheese 1 cup flour 2 whole eggs 2 tablespoons butter Instructions: In a shallow dish , combine bread crumbs and Parmesan cheese; set aside. Place flour in shallow dish; set aside. Beat two eggs in shallow dish and set aside. Heat 2 tablespoons butter in skillet over medium heat. Season zucchini rounds with salt and pepper. Dredge in flour, beaten egg, then bread crumb mixture. Saute until golden brown ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 73400,"Eli's Grilled Bread 1 boule, thickly sliced Flavoured olive oil, store bought or homemade 2 to 4 whole garlic cloves, cooked in olive oil Instructions: Prepare a charcoal grill with hot coals or heat a gas grill.
Brush both sides of the slices of bread with flavoured olive oil and grill on both sides until brown.
Rub one side of the grilled bread with a garlic clove. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 73401,"Seared Scallops, Polenta, Demi-Glace 1 cup chicken stock 1/4 cup cornmeal 1 tablespoon butter 1 tablespoon minced fresh parsley 1 tablespoon minced fresh thyme 1/4 cup good veal stock 2 tablespoons heavy cream 1 tablespoon minced garlic 1 tablespoon grapeseed oil 12 large scallops 1 teaspoon sea salt 1 teaspoon ground pepper Fresh chives, for serving Instructions: For the polenta: Bring the stock to a simmer in a saucepan over medium-high heat, and then reduce the heat to medium. Next, add the cornmeal and cook with a stirring motion until thickened, 12 to 15 minutes. Next, reduce the heat to low, add the butter, parsley and thyme and finish cooking until the cream has been absorbed, 3 to 4 minutes. The polenta should be semi-tight and creamy; liquid levels will vary with the moistness of the cornmeal.
For the sauce: In a small saucepan over medium heat, bring the veal stock to a simmer. Then add the cream and garlic. Reduce the heat to medium and allow further simmering for 2 to 3 minutes. Remove from the heat and hold for plating.
For the scallops: Add the oil to a large saute pan over high heat and bring to verge of smoking. During this process, place paper towels down on a flat counter, and then place the scallops on the towels and pat dry.
Mix the salt and pepper together. Once the pan is hot, sprinkle both sides of the scallops with the salt and pepper mixture. Then add to pan and sear the first side, about 2 minutes. Reduce the heat and flip to sear the second side for a final 1 to 1 1/2 minutes. Once cooked, remove the scallops from the pan and serve atop the polenta. Finish with the demi-glace sauce and garnish with chives ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, C?tes du Rh?ne]

" 73402,"Pacific Halibut in a Sicilian Sauce 1/4 cup all-purpose flour Salt and freshly ground black pepper 1 (1-inch thick) Pacific halibut fillet (about 8 ounces) About 3 tablespoons extra-virgin olive oil 1/2 small onion, chopped 1 celery stalk, chopped 1/2 cup peeled, seeded, and chopped tomatoes, optional 2 tablespoons green olives, pitted and coarsely chopped 2 tablespoons pine nuts, toasted 2 tablespoons raisins, plumped in hot water 1 tablespoon capers, rinsed 1 clove garlic, finely minced 1/4 cup dry white wine or water Instructions: Preheat the oven to 400 degrees F. Lightly oil a baking dish that will accommodate the fish fillet. On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess. In a saute pan, heat about 1 tablespoon oil, or as needed to form a film in the pan, over medium-high heat. Saute the fish on both sides until lightly colored. With a slotted spatula, remove the fish to the prepared baking dish. In the same saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion and celery and saute until soft and pale gold, about 10 minutes. Add the tomatoes, if using, and simmer for 3 minutes to thicken slightly. Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors. Taste and adjust the seasoning. Ladle the sauce over the fish. Bake until the fish tests done with the point of a knife, about 10 minutes. Eat while hot or warm. Variation: You can also make this dish in a saute pan. Just place the sauteed fish in the sauce in the pan, cover, and simmer gently over low heat until the fish cooked through, about 10 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 73403,"Roasted Almonds in cl Oil 1/2 cup extra-virgin olive oil 1/2 pound raw whole almonds, with skin 1 fresh red cl, split 1/2 teaspoon salt Instructions: Preheat the oven to 375 degrees F. Heat the oil in a large ovenproof skillet over medium flame for a couple of minutes to get it nice and hot. Add the cl and allow it to infuse into the oil for 1 minute. Add the almonds, cook and stir for 2 minutes until the almonds are completely coated in the chili oil. Put the pan (and almonds) in the oven and roast for 15 minutes until the nuts are toasty and fragrant. Remove the almonds from the oil to a plate lined with paper towels and sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 73404,"Apple Pie 2 1/8 cups sifted flour 1 1/4 teaspoons salt 2/3 cup chilled vegetable shortening 5 tablespoons ice water 8 cups apples, peeled, cored and cut into eighths 2 tablespoons lemon juice 1 cup sugar 1/4 teaspoon cinnamon 1/8 teaspoon salt 2 tablespoons flour 2 tablespoons butter, cold Instructions: For the crust: Place flour and salt in bowl. Cut in shortening until it resembles coarse meal. Sprinkle ice water over surface (1 tablespoon at a time). Mix lightly until it holds together. Do not over-mix. Cut in half, wrap in plastic and keep in refrigerator until ready to roll. For the filling: Put apples in large bowl and pour lemon juice over them. In another bowl add dry ingredients and then add to the apples. Assembly: Roll out 1 of the dough halves to a 1/8-inch thickness. Lay into pie pan with a little bit overlapping the sides. Put apple mixture into pie shell, mounding it higher in the center. Cut cold butter into 1/2-inch cubes and place on top of the apples. Moisten outer edge of bottom crust, place top crust on pie and press down. Preheat oven to 475 degrees F. When ready to put pie in oven turn temperature down to 450 degrees F and bake on lower rack until it starts to brown, about 15 minutes. Turn oven down to 375 degrees and bake approximately 1 to 1 1/4 hours. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 73405,"Oven-Roasted Tomato Sauce Three 32-ounce cans whole peeled tomatoes 6 cloves garlic, smashed
4 sprigs fresh oregano
4 sprigs fresh rosemary
Two 2-inch Pecorino-Romano rinds, plus grated Pecorino-Romano, for serving 1/4 to 1/3 cup extra-virgin olive oil, plus additional for drizzling
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
One 16-ounce box pasta, such as spaghetti
4 tablespoons unsalted butter
Instructions: Preheat oven to 425 degrees F. Strain liquid from tomatoes and reserve for another use (works great for Bloody Marys or adding to tomato or minestrone soup). Divide the tomatoes between 2 sheet trays and spread into an even layer. Add 3 smashed garlic cloves, 2 sprigs oregano, 2 sprigs rosemary and 1 Pecorino rind to each tray. Drizzle half the olive oil over each tray. Sprinkle half the red pepper flakes over each tray and season with salt and pepper. Roast, rotating sheet trays halfway through, until the tomatoes are just beginning to char on the bottom, about 25 minutes. Add the tomatoes to a large saucepan and crush with a potato masher until you reach desired consistency. Bring to a simmer and season with salt and pepper, and drizzle with more olive oil. Cook the pasta 2 minutes less than indicated on the box instructions. Transfer cooked pasta to sauce in saucepan, toss and cook for an additional 2 minutes. Finish with butter and grated Pecorino. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 73406,"Chicken and Rice Soup 1 leftover roast chicken carcass, meat picked off (reserve for the stew) 1/2 teaspoon kosher salt
8 black peppercorns
2 stalks celery, cut into chunks
1 bay leaf
1 carrot, cut into chunks
1 onion, cut into chunks
2 tablespoons olive oil 3 cloves garlic, chopped
2 carrots, unpeeled and diced
2 stalks celery, diced
1 onion, diced 1 cup chopped kale
Kosher salt and freshly ground black pepper
2 cups canned plum tomatoes
2 cups leftover cooked long-grain brown rice
1 cup leftover chicken meat, chopped Chopped fresh parsley, for serving Grated Parmesan, for serving
Instructions: For the leftover roast chicken stock: Put the cleaned chicken carcass in a large saucepan along with the salt, peppercorns, celery, bay leaf, carrots and onions and cover with cold water, about 8 cups. Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours. Strain the stock through a fine-mesh sieve or a colander lined with paper towels. You should have 6 cups stock after cooking. For the soup: Heat the olive oil in a large soup pot over medium-high heat until hot. Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes. Add the kale and cook for about 2 minutes. Season with salt and pepper. Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes. Add the chicken stock and simmer the soup on medium heat for 20 minutes. Fold in the rice and chicken and simmer for 5 more minutes. Finish with chopped parsley and serve in warm bowls with grated Parmesan on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73407,"Seafood Gumbo 3 1/2 gallons seafood stock 2 cups peanut butter colored roux, recipe follows 1 teaspoon ground cumin 2 tablespoons crab seasoning (recommended: Old Bay) 1 tablespoon onion powder 1 tablespoon garlic powder 1/2 teaspoon cayenne pepper 1 tablespoon paprika 2 bay leaves 3 cups medium diced onions 3 cups medium diced green bell peppers 3 cups medium diced celery 2 cups diced tomatoes 1 pounds crab legs 1 1/2 pounds littleneck clams, scrubbed 1 pound small scallops 1 pound okra 2 pounds whole medium shrimp 1 cup chopped green onions Cooked white rice, as accompaniment File powder, as accompaniment
1 cup (2 sticks) butter 1 cup all-purpose flour Instructions: Bring the stock to a simmer in a large pot. Gradually spoon in the roux until your desired thickness is achieved. After each spoonful, let the mixture come to a simmer so you can see the full effect of the thickening. Once desired thickness is achieved, add all the seasonings and bring back to a simmer. Be careful not to boil vigorously, gumbo should be cooked at a gentle simmer the whole way through. Add the onions, bell peppers, celery, and tomatoes. Adjust seasonings, to taste. Once the gumbo comes back to a soft boil, add crab legs, littlenecks, and scallops and cook for 15 minutes, or until the mixture again reaches a soft simmer. Finally, add your okra, shrimp, and green onions and cook until all seafood is cooked through and flavors are combined, about 15 to 20 minutes. Discard any unopened clams. Making gumbo is a time consuming process. It would be best to make your gumbo a day ahead; this will allow all the flavors to marry well. Serve your gumbo over white rice and make sure you don't forget the file powder. Enjoy! In a pot over medium heat, add the butter and melt. When the butter is melted, stir in the flour. Cook, stirring often, until the mixture turns the color of peanut butter, about 10 to 15 minutes. Remove from the heat and cool. This can be done several days in advance. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73408,"Yorkshire Pudding 2 eggs 1/2 teaspoon salt 1 cup flour 1 cup milk 1 egg white, room temperature 2 tablespoons unsalted butter, melted Instructions: In a blender, blend the eggs, salt, flour and milk for 30 seconds. Chill the mixture, covered, for 30 minutes. Preheat the oven to 450 degrees F, and place a muffin pan in the oven so that it is hot when the batter is ready. In a small bowl, beat the egg white to soft peaks, and fold into chilled mixture. Grease the hot muffin pan with the melted butter. Pour in the batter, filling them about half full. Bake for about 20 minutes, until the pudding is puffed and browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 73409,"Spice Rubbed Lamb Chops Hoisin and with Grilled Bok Choy Salad 2 tablespoons ground star anise 2 tablespoons ground ginger 1 tablespoon ground coriander 2 teaspoons garlic powder 1/2 teaspoon cl de arbol 12 double-cut baby lamb chops Canola oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 cup hoisin sauce 1 cup fresh cilantro leaves, for garnish 1 cup fresh mint leaves, for garnish 3 large heads bok choy, halved Canola oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons fish sauce 2 tablespoons rice vinegar 1 tablespoon freshly squeezed lime juice 1 to 2 teaspoons hot cl sauce, such as Sriracha 1 teaspoon soy sauce Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons canola oil 1 teaspoon sesame oil Instructions: For the spice rubbed lamb chops hoisin: Combine the anise, ginger, coriander, garlic powder and cl de arbol in a bowl. Rub the spice mix onto the lamb chops.
Heat a charcoal grill for direct heat or a gas grill for high heat. Brush the lamb with canola oil and sprinkle with salt and pepper. Grill the lamb until slightly charred on all sides and cooked to medium-rare, about 8 minutes total. Brush the lamb with the hoisin just before removing from the grill. For the grilled bok choy salad: Brush the bok choy with canola oil and sprinkle with salt and pepper. Grill the bok choy, cut-side down for about 4 minutes; flip, and grill another few minutes until the stems are crisp-tender. Chop the bok choy coarsely and put in a bowl.
For the vinaigrette: Whisk the fish sauce, vinegar, lime juice, cl sauce and soy sauce and sprinkle with salt and pepper in a bowl. Whisk in the canola and sesame oil. Toss the vinaigrette with the grilled bok choy salad; taste and season with salt and pepper.
Place the lamb on a platter and scatter with the cilantro and mint over the top. Serve with the grilled bok choy salad. ","[Syrah, Malbec, Tempranillo, Barbera]

" 73410,"Angel Food Cake with Mangoes 2 mangoes, peeled and cut into chunks (3 cups) 2 tablespoons fresh lime juice 1 tablespoon sugar 2 teaspoons orange liqueur (recommended: Cointreau), optional 1 storebought angel food cake (about 13 ounces) 1/4 cup fresh mint leaves Instructions: In a blender or food processor, puree 1 of the mangoes with the lime juice, sugar and Cointreau until smooth. Dice the remaining mango. Slice the cake, pour 1 tablespoon of the mango sauce over each slice, and toss some diced mango on top. Garnish with mint leaves and serve. ","[Sauvignon Blanc, Moscato, Riesling]" 73411,"Kitchen Family Nachos GZ\u2019s Za\u2019atar Pita Chips, recipe follows Katie\u2019s Cincinnati-Style Chili, recipe follows Your favorite queso or store-bought queso, for drizzling AG\u2019s Pickled Tomatoes and Onions, recipe follows, drained 3/4 cup sour cream, loosened with a little water, for drizzling 1/3 cup hot giardiniera, for topping One 16-ounce package pita pockets 4 tablespoons unsalted butter, melted 1 teaspoon za\u2019atar Kosher salt and freshly cracked black pepper 1 pound ground beef, preferably chuck One 8-ounce can tomato sauce One 6-ounce can tomato paste 1 tablespoon chili powder 1 tablespoon cocoa powder 1 tablespoon sugar 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon garlic salt 1/4 teaspoon ground allspice 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cloves 1 bay leaf 1/2 yellow onion, grated 1 1/2 teaspoons white wine vinegar 1 cup white wine vinegar 1/2 cup sugar 2 tablespoons kosher salt 2 teaspoons coriander seeds 1 teaspoon mustard seeds 1/2 teaspoon ground allspice 2 bay leaves 2 cinnamon sticks 2 cloves garlic, lightly crushed 1 pint cherry tomatoes 1 red onion, thinly sliced Instructions: Arrange GZ\u2019s Za\u2019atar Pita Chips in a layer on a large platter. Layer with spoonfuls of Katie\u2019s Cincinnati-Style Chili, a generous drizzle of queso, some of AG\u2019s Pickled Tomatoes and Onions, a drizzle of sour cream and finally some hot giardiniera. Serve immediately. Preheat the oven to 400 degrees F. Split each pita pocket into 2 rounds, then cut each round into chip-size triangles. Lay the wedges in a single layer on a baking sheet. Brush with the melted butter, then season with the za\u2019atar and some salt and pepper. Bake, rotating the baking sheet halfway through, until browned and crispy, 8 to 10 minutes. Allow to cool on the baking sheet. In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, cocoa powder, sugar, salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaf, onions and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer another 30 minutes. In a saucepan, bring 2 cups water to a simmer over medium heat with the vinegar, sugar, salt, coriander, mustard, allspice, bay leaves, cinnamon and garlic. Take off the heat and let cool for 5 minutes. Meanwhile, poke holes in the top of the tomatoes with a skewer. Put the tomatoes and onions in a large mason jar. Pour the hot vinegar mixture into the jar. Cover and refrigerate. Store covered in the refrigerator for 2 to 3 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73412,"QATEST44 1 cup rice 2 cup mik 1 cup haldi Instructions: method methos ","[Chardonnay, Sauvignon Blanc, Riesling]" 73413,"Chocolate-Covered Toffee 1 pound (2 sticks) unsalted butte 2 cups granulated sugar 3/4 cup brown sugar 3/4 cup water 2 tablespoons molasses 2 tablespoons instant coffee powder 1 teaspoon kosher salt 1 pound bittersweet or semisweet chocolate, melted Toasted nuts, optional Sea salt, optional Instructions: Prepare a baking sheet with a silicone baking mat or greased parchment or wax paper. In a large sized heavy-bottomed sauce pan, with a candy thermometer attached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat. Continue to cook and stir the mixture until it reads 275 degrees F on the candy thermometer. The mixture will be much thicker. Stir constantly until it reaches 315 degrees F, which will happen pretty quickly. Remove it from the heat and stir until very smooth, just a few seconds. Pour the toffee onto the prepared baking sheet. Using a spatula, spread the toffee out, working quickly because the toffee will set fast. Using a pastry wheel or pizza cutter, VERY GENTLY (you don't want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces. You should get about 72 pieces. Again work quickly so the toffee doesn't set before you are done. Allow the toffee to sit until it is room temperature and then break apart the pieces. Melt the chocolate over a double boiler until perfectly smooth. Remove from the heat and allow to cool to just above room temperature. If the chocolate is too hot it will run off the toffee and not give you a nice coating, if it is too cold it will be too thick to work with. Set up a second baking sheet with a sheet of parchment or wax paper. Drop a piece of the toffee into the chocolate. Use a fork to flip the toffee over to coat the other side. Lift the covered toffee from the chocolate and shake gently to allow the excess to fall away. In order to get a nice smooth bottom, you want to scrape the bottom of the fork on the edge of the bowl, before laying it on the parchment to harden. If you want to sprinkle with toasted nuts and sea salt, this is the time. Continue dipping until they are all covered in chocolate. Allow them to sit out in a cool spot to set up or you can set them in the refrigerator for a few minutes until they are firm. Fill decorative bags as gifts for Valentine's Day. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 73414,"Grapefruit Spritzer with Tarragon Syrup 1 1/2 cups sugar 1 bunch fresh tarragon
One 750-milliliter bottle dry rose wine (preferably one with a deep pink color)
1/4 cup grapefruit-flavored seltzer
Grapefruit slices, for garnish
Instructions: Add the sugar, tarragon and 1 1/2 cups water to a small saucepan. Bring to a simmer, stirring, until the sugar is just dissolved. Remove from the heat and let steep 15 minutes. Strain the syrup and refrigerate until cold. Add the rose wine, grapefruit seltzer, 1/2 cup simple syrup and a few slices grapefruit to a pitcher (save the remaining simple syrup for another use). Serve immediately or refrigerate until ready to serve.
","[Ros, Sauvignon Blanc, Grner Veltliner]" 73415,"Eat-Your-Veggies Mediterranean Meatballs Nonstick cooking spray, for coating the baking sheet 2 cups frozen spinach (from a 10-ounce package) 1 pound ground turkey (80 percent lean) 1/4 cup breadcrumbs 2 teaspoons ground cumin
2 cloves garlic, minced 1 medium carrot, grated 1 large egg 2 tablespoons fresh dill fronds, chopped Kosher salt and freshly ground black pepper 1 cup full-fat Greek yogurt Juice of half a lemon 3 pitas with pockets, cut in half and warmed 2 cups shredded romaine lettuce
2 Roma tomatoes, sliced Instructions: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray. Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly. Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes. Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73416,"Gluten-Free Coconut Flour Brownies 2 sticks (16 tablespoons) unsalted butter, plus more for greasing the foil 1 1/2 cups coconut flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon fine salt 4 ounces semisweet or bittersweet chocolate, chopped 2 cups sugar 4 large eggs, slightly beaten Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil. Whisk together the coconut flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the coconut flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes. Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days. ","[Malbec, Tempranillo, Barbera, Dolcetto]" 73417,"Pumpkin Cake Graveyard Nonstick cooking spray Four 16-ounce boxes pound cake mix, such as Betty Crocker
2 sticks (1 cup) butter, softened
8 large eggs
Two 15-ounce cans pumpkin puree
4 teaspoons pumpkin pie spice
1/4 cup vanilla frosting
Green fruit leather, for the stem and leaf 1 green wafer ice cream cone Confectioners' sugar, for dusting 2 1/2 cups confectioners' sugar 1/4 cup cream cheese, at room temperature
3 to 4 tablespoons milk
15 drops orange food coloring or 20 drops yellow food coloring plus 15 drops red food coloring, more as needed
Nonstick cooking spray Two 18.3-ounce boxes brownie mix, such as Duncan Hines
Two 16-ounce cans chocolate frosting, such as Duncan Hines
Two 4.4-ounce boxes chocolate-covered ladyfinger cookies, such as Cadbury
1 package chocolate cream-filled cookies, such as Oreos, crumbled 4 rectangular cookies, such as tea biscuits, graham crackers, almond thins or chocolate-coated tea biscuits such as Petit Ecolier
2 vanilla wafer sandwich cookies with chocolate inside, such as Pepperidge Farm Milano
One 1.5-ounce can silver spray food coloring, such as Wilton Color Mist 6 mini pumpkin candies
3 marshmallow ghost candies, such as Peeps
Instructions: For the pumpkin cake: Spray a 12-cup Bundt pan with nonstick cooking spray. Preheat the oven to 350 degrees F. In a large bowl, combine 2 boxes of the pound cake mix, 1 stick of the butter, 4 of the eggs, 1 can of the pumpkin puree and 2 teaspoons of the pumpkin pie spice. Mix with a handheld electric mixer on high speed until blended, about 1 minute. Pour into the prepared Bundt pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan for 15 minutes, then unmold onto a wire cooling rack. Repeat the process to make a second Bundt cake. Once the cakes are cooled, level off the bottoms with a serrated knife so the cakes will sit flat. Place one of the cakes cut-side up and spread the vanilla frosting over it. Place the second cake, cut-side down, on top to form a pumpkin. For the glaze: In a medium bowl whisk together the confectioners' sugar, cream cheese, milk and food coloring. (The glaze should be a bright orange color; add a few more drops of food coloring if needed.) The mixture will be very thick but still pourable. Place the pumpkin cake on a baking sheet fitted with a wire rack. Slowly pour the glaze over the top, moving in a circular motion around the top of the cake and letting the glaze drip down the sides. Set aside until set, about 1 hour. Wrap some fruit leather around the green ice cream cone and press it into place upside down on the cake to form a stem. Dust a work surface with confectioners' sugar, place some fruit leather on top, and cut out a leaf with a leaf-shaped cookie cutter. Press the leaf into place on the cake near the stem. For the graveyard: Spray an 18-by-13-inch baking sheet with nonstick cooking spray and line with parchment; spray the parchment. Prepare both boxes of brownie mix according to the package instructions and pour into the prepared baking sheet. Bake according to the package instructions. Let cool completely, then remove from the pan and place on a large cutting board. Frost the top of the brownie sheet with the chocolate frosting. Slice about 60 of the chocolate ladyfingers in half crosswise. Press the halved cookies, cut-side down, side-by-side around the top edge of the frosted brownie sheet to form a fence. On one of the long sides of the brownie sheet, leave a 3-inch opening in the fence to create an entrance. Place 2 whole ladyfingers on either side of the opening to form the gate entrance. Place another whole ladyfinger on top of the two ladyfingers to make the top of the gate, using a little bit of frosting to adhere it. Cover the top of the frosted brownie with the crumbled chocolate cream-filled cookies to make dirt. Place the pumpkin cake in the center of the graveyard. To make the gravestones, place the rectangular cookies and vanilla wafer sandwich cookies on a baking sheet lined with parchment paper. Spray both sides of the cookies with the silver spray food coloring. Use a knife to cut slits into the brownie to hold the gravestones. Carefully place the gravestones into the slits. Place the small candy pumpkins and marshmallow ghosts in the graveyard around the pumpkin. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73418,"Red Cabbage Slaw 1 head purple cabbage, tough bottom ribs discarded, leaves shredded 3 carrots, peeled and grated 1 red onion, peeled and very thinly sliced 1 cup malt vinegar Kosher salt 1 1/2 to 2 cups mayonnaise 2 tablespoons Dijon mustard Instructions: Combine the cabbage, carrots and onions in a large serving bowl. Douse the vegetables with the malt vinegar, season with salt and let sit for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture. Stir in the mayonnaise and the mustard. Taste for seasoning. The final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers. YAY! Coleslaw! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73419,"Dal Makhani 1 cup whole black urad dal (see Cook's Note), rinsed and soaked overnight 3 tablespoons Kashmiri rajma (or red kidney beans or pinto beans; see Cook\u2019s Note), rinsed and soaked overnight
Kosher salt
5 cloves garlic, finely grated (1 tablespoon)
One 2-inch piece fresh ginger, peeled and finely grated (2 teaspoons)
2 teaspoons Kashmiri chili powder (see Cook\u2019s Note)
1/2 teaspoon garam masala
1 cup strained tomato puree
1 stick (8 tablespoons) unsalted butter, plus more for topping, optional
1/2 cup heavy cream
Instructions: Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot?. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook\u2019s Note).\u202f(Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.) After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium saut and simmer, stirring often so the mixture doesn\u2019t scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it\u2019s not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
Add 6 tablespoons of the heavy cream, set the pot to low saut and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73420,"Standing Rib Roast 2 heads roasted garlic 3 1/2 teaspoons salt 1 1/2 teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh rosemary leaves 1 tablespoon finely chopped fresh thyme leaves 1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved 1 1/2 cups red wine, plus 1 more cup if making au jus, optional 1/2 cup beef stock, plus 2 more cups if making au jus, optional Instructions: Preheat the oven to 450 degrees F. Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast. Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef. If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 73421,"Deluxe Hash Brown Skillet 2 large tomatoes, each cut in 4 slices 8 ounces (200 grams) button mushrooms, brushed of any dirt and stems removed 2 tablespoons extra-virgin olive oil 2 tablespoons tamari (for gluten-free), liquid aminos or soy sauce 1 tablespoon vegan Worcestershire sauce 1 teaspoon garlic powder 1 tablespoon mixed fresh thyme and rosemary leaves, chopped finely (or 1 teaspoon dried mixed herbs) 8 medium potatoes, scrubbed clean (about 2.2 pounds/1kg) 3 tablespoons olive oil 1 tablespoon flaky sea salt 1 tablespoon olive oil One 14.5-ounce can black beans, drained and rinsed 1/2 teaspoon ground cumin 1/2 ripe avocado 1/2 lime, for squeezing Pinch of flaky sea salt 2 scallions, thinly sliced Handful of cilantro, chopped Instructions: For the roasted tomatoes and mushrooms: Preheat the broiler to medium-high. Arrange the tomato slices on a baking tray. Add the mushrooms. Drizzle over the olive oil, tamari and Worcestershire sauce. Sprinkle over the garlic power and mixed herbs and put under the broiler until they release their juice and become succulent and cooked through, about 10 minutes. For the hash browns: Grate the potatoes through the large holes of a box grater or use a food processor with the grater blade. Put the grated potato into a colander and rinse under cold water to wash away the starch (this allows them to crisp up more when cooking). Shake dry and then lay onto a clean kitchen towel and roll up tightly to squeeze out excess water so the potatoes dry. (This is another trick that ensures the potatoes crisp up when cooking\u2014if they are wet they will remain soggy!) Now heat the olive oil in a 12-inch flame-proof skillet over medium-high heat. Lay the grated potato evenly onto the base of the pan and sprinkle over the sea salt. Push the potato firmly and evenly down into the pan with a spatula. Allow the potatoes to cook undisturbed for 10 to 15 minutes. Then, using a spatula, carefully check that the bottom is browning and crisping up nicely. Allow to cook further until brown and crispy on the bottom. For the cumin black beans: In the meantime, heat the olive oil in a second smaller skillet over medium heat. Add the beans, sprinkle over the cumin and stir fry to cook through and infuse the beans with the cumin, 2 to 3 minutes. Move the grilled mushrooms and tomatoes out from under the broiler and place on the bottom shelf of the oven to prevent overcooking and keep them warm until the hash brown is ready. Place the skillet under the broiler to brown the top of the potatoes until golden and crispy, 10 to 15 minutes. For the garnish: While the hash browns are broiling, peel and thinly slice the avocado. Put the avocado on a plate, squeeze the lime juice over to stop it from browning and sprinkle with a small pinch of sea salt to flavor. Once the potato is all brown and crispy on top, remove it from the broiler (remember the handle will be hot, so use an oven mitt!). Slide the hash brown gently onto a chopping board or serving platter.
Remove the tomatoes and mushrooms from the oven and rewarm the black beans.
To assemble: Spoon the beans on top of the potato hash brown. Sprinkle on the scallions. Place the avocado slices on top of the scallions. Arrange the cooked mushrooms and tomatoes as the next layer, keeping the grilling juices to spoon on when serving. Finish with a sprinkle of cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 73422,"Dark Chocolate Cherry Fudge (Sponsored) 1 1/2 cups granulated sugar 2/3 cup (5 fl.-oz. can) NESTLE? CARNATION? Evaporated Milk 2 tablespoons butter or margarine 1/4 teaspoon salt 2 cups miniature marshmallows 1 2/3 cups (10-oz. pkg.) NESTLE? TOLL HOUSE? Dark Chocolate Morsels 3/4 cup (4 oz.) dried cherries, coarsely chopped 1 teaspoon vanilla extract Instructions: LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. VARIATION: For an equally delicious fudge, try substituting ? cup dried berry blend for the cherries. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 73423,"Roasted Porchetta 40 cloves garlic (3 to 4 heads), lightly smashed 2 tablespoons fennel seeds 6 tablespoons dried juniper berries 3 tablespoons black peppercorns 1 bunch thyme 1 1/2 cups kosher salt 1/2 cup packed light or dark brown sugar 1 7-to-8-pound pork belly 2 tablespoons fennel seeds 1 tablespoon dried juniper berries 1 tablespoon black peppercorns 1/4 teaspoon ground nutmeg 2 tablespoons chopped fresh thyme 4 cloves garlic, coarsely chopped Instructions: Make the brine. Fill a large pot with 1 gallon water. Add the garlic, fennel seeds, juniper berries, peppercorns and thyme. Bring to a boil, then reduce the heat and simmer 10 minutes. Remove from the heat, whisk in the salt and brown sugar and let cool to room temperature. Brine the pork. Put the pork belly in a large roasting pan and pour the brine over it. Cover and refrigerate 24 hours. Make the rub. Toast the fennel seeds, juniper berries and peppercorns in a medium skillet over medium heat until fragrant, 2 to 3 minutes. Pulse a few times in a spice grinder until coarsely ground. Transfer to a small bowl and stir in the nutmeg, thyme and garlic. Spice the pork. Remove the pork belly from the brine and pat it dry. Spread the rub on the flesh side of the pork belly, using just what adheres; you may have some rub left over. Put the pork belly skin-side up on a large rimmed baking sheet and refrigerate, uncovered, 24 hours to dry it out. Roll the pork. Preheat the oven to 475 degrees F. (If you have a convection setting, use it; preheat to 450 degrees F.) Flip the pork belly so it's skin-side down. Starting at a long side, roll into a cylinder. Secure the roll with kitchen string: Tie separate pieces of string around the roll, about 3/4 inch apart. Prick the pork all over with a skewer; this helps render the fat so the skin gets crisp. Roast the pork. Put the pork belly on a rack set on a rimmed baking sheet. Tuck 4 upside-down spoons around the pork to keep it from rolling around. Roast 30 minutes, using a baster to baste the pork with the drippings and rotating the pan every 10 minutes. Turn the oven temperature down to 350 degrees F (325 degrees F for convection) and continue roasting, rotating the pan every 15 minutes, until the pork registers 155 degrees F on a thermometer, about 1 1/2 more hours. Slice the pork. Let the pork rest 30 to 40 minutes, then cut off the string and slice about 3/4 inch thick. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 73424,"Two-Nuts Chocolate Torte 5 1/2 ounces shelled and peeled almonds 5 1/2 ounces shelled walnuts, finely ground 11 ounces semi-sweet chocolate 1 heaped teaspoon unsweetened cocoa powder 9 ounces butter 3 1/2 ounces sugar 6 large free-range eggs, separated Salt Instructions: Preheat the oven to 190C/375F/Gas 5. Line the bottom of an 8 to 10-inch tin with a piece of greaseproof paper. Butter the bottom and sides then dust with flour. Place the nuts into a food processor and whizz up until finely ground. Then add the chocolate and cocoa and whiz for 30 seconds to break up the chocolate. Remove to a bowl and set aside. Add the butter and sugar to the food processor and beat until pale and fluffy. At this point add the egg yolks 1 at a time them mix together with the chocolate and nuts. In another bowl beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the chocolate, butter and nut mix. Pour all the mixture into the tin. Bake in a preheated oven about 1 hour. To test if the torte is cooked, insert a cocktail stick or the tip of a knife for 5 seconds; when removed it should be reasonably clean. Serve with whipped cream, ice-cream or creme fraiche. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 73425,"Smashed Potatoes with Chives 3 pounds medium-size unpeeled baby potatoes 6 tablespoons unsalted butter 1/2 cup thinly sliced fresh chives Salt and pepper Instructions: Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes. Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73426,"Sweet Rose 1 part red wine, preferably merlot 1/2 part seltzer water 1 shot peach schnapps Instructions: In a wine glass filled with ice combine all ingredients and stir. ",[Merlot] 73427,"Quickbread 3 cups flour 4 teaspoons baking powder 1 teaspoon salt 1 cup sugar 2 eggs 1/2 cup (1 stick) butter, melted 1 1/2 cups sour cream Quickbread Variations, recipes follow Instructions: Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners or grease a loaf pan. In a mixing bowl, combine the flour, baking powder, and salt, and whisk until thoroughly combined. In another large mixing bowl, whisk together the sugar, eggs, and melted butter. Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over-mixing the batter. Cook's Note: If adding any variations, add them now. Pour the batter into the prepared muffin tin or loaf pan that have been greased or lined. Bake for 25 to 30 minutes for muffins or 45 to 50 for loaf bread or until a tester comes out clean. Quickbread Variations: Cranberry Nut Orange: Add 1 tablespoon orange zest to the wet ingredients, fold 1/2 cup fresh or frozen cranberries and 3/4 cup nuts into the batter Lemon Blueberry: Add 1 1/2 tablespoons lemon zest to the wet ingredients. Fold in 2 cups blueberries tossed with 1 tablespoon flour to batter. Almond Poppy Seed: add 3 tablespoons poppy seed to the dry ingredients, 2 teaspoons almond extract or paste to the wet ingredients. While baking, heat 1/2 cup sugar and 1/4 cup lemon juice in saucepan until the sugar dissolves and forms light syrup. Brush over the bread while warm. Banana Nut: Add 1/2 teaspoon cinnamon to dry ingredients. Substitute brown sugar for white sugar and add 2 cups mashed bananas combined with 1 teaspoon lemon juice. Fold in 1/2 cup chopped walnuts or pecans. Pumpkin: Add 2 cups pureed pumpkin to the wet ingredients. Add 1 1/2 teaspoons ground cinnamon and 1 teaspoon ground nutmeg to the dry ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 73428,"Duck Tongue Tacos One 16-ounce bottle hot sauce, preferably Valentina 2 tablespoons kosher salt
1 tablespoon achiote paste
5 cloves garlic, smashed
2 bunches fresh cilantro, rough chopped
3 pounds duck necks
2 pounds whole duck tongues
10 scallions, minced
Canola oil, for frying Twelve 4-inch white corn tortillas
Salt 2 cups red wine vinegar 1/4 cup sugar
2 tablespoons salt
1 serrano cl, cut in half
1 large red onion, thinly sliced
4 tablespoons canola oil 6 ounces queso fresco, finely grated
Instructions: For the taco filling: Preheat the oven to 280 degrees F. Combine the hot sauce, salt, achiote paste, garlic and half of the cilantro in a large stainless bowl. Add duck necks and duck tongues to the bowl and mix well to coat. Pour into a braising pan that will accommodate everything. Cover and bake until the duck neck meat easily pulls away from the bone, about 4 hours. (Alternatively, cook in a crockpot set on 280 degrees F.) Let cool until cool to the touch. Pick the meat from all the neck bones and set aside in a small container. Next, remove the cartilage bone from each duck tongue by gripping the back of a tongue between the index finger and thumb and pinching the tip of the tongue with the other hand to feel for the bone and pull it out. Combine pulled duck meat and deboned duck tongues and mix well. Cover and refrigerate. Stir together scallions and remaining cilantro in a small bowl and set aside. For the taco shells: Pour several inches canola oil into a large wide pot fitted with a deep-frying thermometer. Heat to 375 degrees F. Use a taco shaping fry basket to fry the corn tortillas until crisp to the touch and light golden brown. Let drain on paper towels and season with salt. For the pickled red onions: Combine the vinegar, sugar, salt, cl and 1 cup water in a medium nonreactive saucepot and bring to a boil. Place red onion in a bowl. Pour the vinegar solution over the onions and let sit for 1 hour. To finish: Heat a large cast-iron pan over high heat until smoking hot. Add oil, then spread the duck meat in the hot pan to caramelize. (Be careful, as the sauciness of the duck will induce splattering!) Don't disturb the meat; let it stick to the bottom just a little bit. After a minute or two, scrape the meat off the bottom with a metal spatula and mix well. Add the scallion-cilantro mixture and cook another 2 to 3 minutes, stirring continuously. Remove duck meat from pan. Divide duck filling evenly among the taco shells. Add several slivers of pickled red onion to each taco. Sprinkle each taco generously with queso fresco. Serve without delay. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 73429,"Crispy White Beans with Chili Oil 8 cups white beans, cooked 3/4 cup buttermilk 3/4 plus 2 tablespoons extra-virgin olive oil 1/4 cup chili oil 1 cup Arborio Rice Coating, recipe follows 2 tablespoons thinly sliced garlic Grey salt 1/4 teaspoon freshly ground pepper 1 tablespoon thinly sliced serrano or jalapeno cl 3 tablespoons chopped fresh sage leaves 1 tablespoon julienned lemon zest Instructions: In a bowl, let the beans soak in the buttermilk for a few minutes, then drain in a sieve. Place the sieve over a bowl. Heat 3/4 cup olive oil and the chili oil in a 10-inch skillet over high heat. While the oil is heating, sprinkle the coating over the beans and shake in the sieve to coat the beans well. Repeat with the coating that falls into the bowl. Don't worry if they don't absorb all the coating. Carefully add the beans to the hot oil, spread them into an even layer, and cook without stirring until they are browned and crisp on the bottom, 6 to 7 minutes. Turn with a spatula and brown on the other side, another 5 to 6 minutes, adjusting the heat so they don't burn. When they are evenly browned, add sliced garlic and brown for another 3 minutes. Season with salt and pepper, to taste. Add chiles to the pan, and continue to fry for another 15 seconds before adding the sage. With a slotted spoon, transfer the beans to paper towels to drain. Saute until the leaves turn crisp, about 1 minute. Top with lemon zest, then remove from the heat. Chef's Notes: The Arborio Rice Coating is by far the best coating I know for anything fried. It gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets. You may as well make a lot because it keeps well in the freezer, and it's hard to grind less than 1 cup of rice in a blender. If you have a spice mill, you can halve the recipe. Arborio Rice Coating is one of the few places I use table salt. Sea salt and kosher salt are too heavy to stay evenly distributed in the coating. Bringing the beans up to a simmer slowly helps keep the skins from splitting. Arborio Rice Coating: 1 cup Arborio rice 3 cups all-purpose flour 1 cup semolina 2 tablespoons table salt 1 teaspoon freshly ground black pepper Grind the rice in a blender until very fine. Put it in a bowl and add the all-purpose flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness. Yield: about 5 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73430,"Turtle Soup 12 tablespoons (1 1/2 sticks) butter 2 1/2 pounds turtle meat, see note, cut in medium dice (beef, or a combination of lean beef and veal stew meat may be substituted) Kosher salt and freshly ground pepper 2 medium onions, cut into medium dice 6 stalks celery, cut into medium dice 1 large head garlic, cloves peeled and minced 3 bell peppers, any color, cut into medium dice 1 tablespoon ground dried thyme 1 tablespoon ground dried oregano 4 bay leaves 2 quarts veal stock 1 cup all-purpose flour 1 bottle (750ml) dry Sherry 1 tablespoon hot sauce 1/4 cup Worcestershire sauce 2 large lemons, juiced 3 cups tomatoes, peeled, seeded, and coarsely chopped 10 ounces fresh spinach, washed thoroughly, stems removed, and coarsely chopped 6 medium eggs, hard boiled and chopped into large pieces Instructions: Melt 4 tablespoons of butter in a large soup pot over medium to high heat. Brown the meat in the hot butter, season with salt and pepper, and cook for about 18 to 20 minutes, or until liquid is almost evaporated. Add the onions, celery, garlic, and peppers, stirring constantly, then add the thyme, oregano, and bay leaves, and saute for 20 to 25 minutes, until the vegetables have caramelized. Add the stock, bring to a boil, lower the heat, and simmer uncovered for 30 minutes, periodically skimming away any fat that comes to the top. While the stock is simmering, make a roux in a separate pot: Melt the remaining 8 tablespoons of butter over medium heat in a small saucepan and add the flour a little at a time, stirring constantly with a wooden spoon. Be careful not to burn the roux. After all the flour has been added, cook for about 3 minutes until the roux smells nutty, is pale in color, and has the consistency of wet sand. Set aside until the soup is ready. Using a whisk, vigorously stir the roux into the soup a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on the bottom. Add the Sherry, bring to a boil, add the hot sauce and the Worcestershire, and simmer, skimming any fat or foam that comes to the top. Add the lemon juice and tomatoes, and return to a simmer. Add the spinach and the chopped egg, bring to a simmer, and adjust salt and pepper as needed. This soup freezes well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73431,"Chicken Thigh Fricassee 2 tablespoons olive oil 1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
Salt and freshly ground black pepper
1 onion, diced
4 stalks celery, diced
4 cloves garlic, thinly sliced
2 cups chopped fresh tomato
1/2 cup vermouth
2 quarts chicken broth
1 tablespoon fresh thyme
2 cups roasted red peppers, julienned
1 roasted pasilla pepper
Instructions: Heat the olive oil and butter in a large Dutch oven over high heat. Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter. Add the onions to the pot and cook over medium heat to soften. Add the celery and garlic and cook until they turn a rich brown, about 5 minutes. Add the tomatoes and cook, stirring, for 3 more minutes. Deglaze with vermouth, then add the chicken broth and thyme. Return the chicken to the pot and bring to a simmer. Lower the heat, then cover and simmer for 45 minutes. Add the roasted peppers and pasilla, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes. ","[Burgundy, Pinot Grigio, Chianti, Tempranillo]" 73432,"Ninja Pepper Relish 12 mini sweet peppers, tops cut off and discarded 6 serrano peppers, tops cut off and discarded
4 habanero peppers, tops cut off and discarded
6 cloves garlic
1/2 cup fresh cilantro
1 tablespoon apple cider vinegar
1 teaspoon agave nectar or honey, plus more to taste
1 teaspoon fresh lime juice, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon ground coriander
1/4 teaspoon salt
Instructions: Coarsely chop the sweet, serrano and habanero peppers. Add them to a food processor, along with the garlic, cilantro, vinegar, agave, lime juice, black pepper, coriander and salt. Pulse until nicely chopped. Add more lime juice or agave to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 73433,"Buttery Baby Pea Soup with Pan Grilled Bread 2 pounds frozen green peas 4 tablespoons butter 2 (14.5-ounce) cans reduced sodium chicken or vegetable broth 2 medium onions, roughly chopped Kosher salt and freshly ground black pepper 1/2 cup sour cream, for garnish 1 demi-baguette (or 1/2 of 1 French baguette), cut into 8 (1/2-inch) thick slices Extra-virgin olive oil Kosher salt Instructions: In a medium pot, combine peas, butter, broth, and onions. If the peas are not submerged in liquid, add just enough water to cover them. Bring to a simmer over medium heat and cook for about 7 to 10 minutes, or until the onions are soft enough to puree and the peas are still bright green. While the peas are cooking, grill the bread. Heat a grill pan over high heat for 3 minutes. Pour some olive oil onto a large plate. Sprinkle oil with salt then dip pieces of bread quickly on both sides into the oil. Grill bread until slightly charred and hot, about 3 minutes per side. Using an immersion blender, standing blender*, or food processor, puree the soup until smooth and season with salt and freshly ground black pepper, to taste. Serve each bowl with a dollop of sour cream on top and grilled bread on the side. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73434,"Mashed Potatoes with Kale 5 large russet potatoes, peeled and chopped into 1-inch pieces (about 4 pounds) 2 cloves garlic, peeled and smashed 1 teaspoon kosher salt 2 tablespoons unsalted butter, at room temperature 3 tablespoons extra-virgin olive oil 1 small onion, diced 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cloves garlic, minced One 12-ounce bunch kale, stemmed and chopped into 1-inch pieces 1/4 cup low-sodium chicken broth 1 cup mascarpone cheese, at room temperature (about 8 ounces) 1/2 cup low-sodium chicken broth 1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces 3/4 cup grated Parmesan 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning Instructions: For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher. For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes. To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73435,"Glazed Apple Dumplings 1 sheet frozen puff pastry, such as Pepperidge Farm, thawed 4 small tart apples 1/2 cup packed brown sugar
1/4 cup raisins
2 tablespoons chopped pecans
1/2 teaspoon ground cinnamon
Zest and juice of 1 lemon
4 teaspoons butter
1 large egg whisked with 1 tablespoon water, for the egg wash 1/2 cup confectioners' sugar 2 tablespoons butter
1 teaspoon lemon juice
Vanilla ice cream, for serving Instructions: For the dumplings: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Roll the pastry into a 12-inch square and cut into four 6-inch squares. Peel and core the apples, then place 1 on each square of pastry. Add the brown sugar, raisins, pecans, cinnamon and lemon zest and juice to a bowl and mix. Pile some of the mixture into the hollowed-out core of each apple. Top each with a teaspoon of butter. Egg wash the edges of the pastry squares, then bring the corners of each pastry square up and fold over each apple, pressing to seal the dumplings. Transfer the dumplings to the prepared baking sheet and brush with the remaining egg wash. Bake until the apples are tender and the pastry is golden brown, about 30 minutes. For the glaze: Add the confectioners' sugar, butter, lemon juice and 1/4 cup water to a small pan over medium heat. Cook, stirring, until the butter is melted and the sugar is dissolved, about 5 minutes. Brush the glaze over the baked dumplings and serve with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 73436,"Esquites 1 tablespoon fine sea salt 1 1/2 teaspoons chili powder 1/2 teaspoon ancho cl powder 1/2 teaspoon paprika 1/4 teaspoon granulated garlic 1/4 teaspoon guajillo cl powder Zest from 1/4 lime 1/2 cup mayonnaise 1/4 cup sour cream 1 1/2 teaspoons chopped fresh cilantro
4 ears of corn, husked Vegetable oil, for brushing 1 tablespoon crumbled cotija cheese, plus more for topping 2 teaspoons chopped fresh cilantro, plus more for topping Lime wedges, for serving Instructions: Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside. Make the crema: Combine the mayonnaise, sour cream, cilantro and 1/2 teaspoon of the spice blend in a medium bowl; refrigerate until ready to use.
Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8 to 10 minutes. Let cool. Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the crema, 1/2 teaspoon of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 73437,"Maple Butter Kiss Ice 1 1/2 oz. vodka 1/2 oz. DeKuyper Buttershots liqueur or butterscotch schnapps 1/4 oz. real maple syrup 1 oz. half-and-half Fresh-ground nutmeg Instructions: Pour liquid ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a martini glass and top with fresh-ground nutmeg.; ","[Chardonnay, Riesling, Moscato]" 73438,"Greek Meatball Salad 1 1/2 cups thin pita chips, such as Stacy's Simply Naked 5 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1 medium onion, halved 1/2 cup fresh mint leaves 2 cloves garlic 12 ounces extra-lean ground beef 1/4 teaspoon ground cinnamon Kosher salt and freshly ground black pepper 1 cup grape tomatoes, halved 1/4 cup low-fat plain Greek yogurt 2 hearts romaine lettuce, chopped 1 yellow bell pepper, thinly sliced Instructions: Preheat the broiler on high. Line a rimmed baking sheet with aluminum foil. Pulse 1/2 cup of the pita chips in a food processor until finely ground. Transfer to a large bowl and drizzle with 1 tablespoon each red wine vinegar and olive oil. Coarsely chop one of the onion halves and add it to the food processor. Add 1/4 cup of the mint and the garlic and pulse until very finely chopped. Add this mixture to the bowl with the ground pita chips and mix well with your hands. Add the beef, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix gently with your hands until well combined. Dampen your hands and form the mixture into 24 small meatballs, using about 1 tablespoon for each. Place on the prepared baking sheet, spacing the meatballs about 1 inch apart. Spread the tomatoes cut-side up in a single layer on the other side of the pan. Broil until the meatballs are almost cooked through and browned and the tomatoes are blistered, 4 to 5 minutes. Let cool slightly. Combine the yogurt, the remaining 4 tablespoons red wine vinegar and the remaining 1 tablespoon olive oil to make the dressing. Very thinly slice the remaining onion half and add it to a clean large bowl along with the lettuce, bell peppers and remaining 1/4 cup mint leaves. Toss with the dressing and 1/8 teaspoon each salt and pepper. Top with the meatballs, tomatoes and remaining 1 cup pita chips and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73439,"Tiramisu 2 eggs 2 egg yolks 12 tablespoons sugar 500 grams mascarpone (1 large tub) 1 cup heavy whipping cream Pinch of salt 10 tablespoons Marsala 2 cups espresso, plus more if needed 1 large package Lady Fingers (4 sleeves of 12 biscuits) 1 whole cup chopped semisweet chocolate Instructions: Place the 2 eggs and 2 whole egg yolks in an electric mixer bowl and add approximately 8 tablespoons of sugar. With whisk attachment beat until the mixture forms a good ribbon (should nearly have soft peaks). Once the correct consistency is achieved, whisk in the Mascarpone cheese. In a separate bowl, whip the cream along with 2 tablespoons sugar and a pinch of salt.
Once hard peaks form, add the whipped cream to the egg/Mascarpone mixture and beat until smooth, adding approximately 2 tablespoons Marsala.
In a separate bowl, pour the hot espresso and add 2 tablespoons sugar and 8 tablespoons Marsala.
Assembly: One at a time, quickly dip each biscuit in the espresso mixture and then place on the bottom of a 9 by 13 glass baking pan. Continue until you have an entire layer of biscuits on the bottom of the pan. (Note of Caution: Dip quickly or biscuits will become soggy.)
Using a spatula spread half of the mascarpone cream over the biscuits. Repeat the process above to make a second layer. This should fill the pan.
Finish: Refrigerate 8 to 10 hours or overnight. Grate the chocolate over the top. Enjoy! ","[Chardonnay, Pinot Grigio, Prosecco, Riesling]

" 73440,"Coconut Cereal-Treat Carrots 3 tablespoons unsalted butter, plus more for the pan 4 cups marshmallows (about 7 ounces) Orange gel food coloring 4 cups crisp rice cereal 1 cup sweetened shredded coconut Green sour apple twists or licorice twists, for topping Instructions: Line a 9-inch pie plate with plastic wrap, leaving an overhang. Lightly butter the plastic wrap and set aside. Melt the butter in a medium saucepan over low heat. Add the marshmallows and stir until melted and smooth, about 3 minutes. Tint bright orange with food coloring. Remove from the heat and stir in the cereal and coconut until well coated. Transfer the mixture to the pie plate. Fold the overhanging plastic wrap over the mixture and press to evenly pack into the dish. Let cool until firm, about 1 hour. Meanwhile, cut the sour apple twists into 3-inch pieces. Using kitchen shears, fringe the candy, leaving about 1/2 inch connected at one end. Invert the cereal treat onto a cutting board and peel off the plastic wrap. Cut into 12 wedges. Make a hole in the rounded edge of each wedge with a skewer and insert the candy to look like a carrot top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73441,"Potato Bombs 4 russet potatoes 1/4 cup shredded Cheddar 1/4 cup chopped roasted red peppers 1/4 cup chopped canned carrots 1/4 cup crumbled bacon 1/4 cup chopped chives Instructions: Using a fork, prick holes in each potato. Place the potatoes in a microwave safe dish and heat on high for 15 minutes until tender. Use oven mitts to remove cooked potatoes from microwave and set aside for 2 minutes or until cool enough to handle. Using a knife slice lengthwise on the top of each potato. At the same time push each end of the potato inward causing the top to break open and potato to fluff up. Repeat with remaining potatoes. Top each potato with Cheddar, red pepper, carrots, bacon and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73442,"Steakhouse Sheet Pan Dinner for Two 2 tablespoons unsalted butter, melted, plus more for the sheet pan 4 tail-on jumbo shrimp, peeled and deveined 2 teaspoons fresh thyme leaves 3 small cloves garlic, minced Kosher salt and freshly ground black pepper 1/4 cup grated Parmesan 2/3 cup heavy cream 1 pound Yukon gold potatoes (about 6), sliced into 1/8-inch rounds 2 ounces cream cheese, at room temperature One 10-ounce package frozen spinach, thawed and squeezed completely dry 2/3 cup shredded Gruyre (about 5 ounces) Two 8-ounce New York strip steaks (1 to 1 1/2 inches thick) Instructions: Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter. Toss the shrimp with the melted butter, 1 teaspoon of the thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well coated; set aside. Mix the Parmesan, 1/3 cup of the heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes. Whisk together the cream cheese, remaining 1/3 cup heavy cream, remaining garlic and 1/4 teaspoon salt in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top. Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyre. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side. Bake until an instant-read thermometer inserted in the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted in the middle of the steak reaches 125 degrees F (for medium rare), the shrimp are opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 73443,"Individual Chicken Potpies 4 tablespoons (1/2 stick) butter 1 medium onion, finely diced 2 medium carrots, finely diced 1 stalk celery, finely diced 1/4 cup all-purpose flour 3 cups low-sodium chicken broth, plus more as needed 1/4 cup dry white wine (or chicken broth) 2 cups shredded or chopped cooked chicken breast 1/4 teaspoon ground turmeric 1/2 teaspoon ground thyme Kosher salt and freshly ground pepper 1/4 cup half-and-half 2 rounds refrigerated pie crust 1 large egg Instructions: Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes. Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature. Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts. If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down! Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 73444,"Mermaid Ice Cream 2 1/2 cups heavy cream 1/4 cup powdered sugar
1 tablespoon clear vanilla extract
One 14-ounce can sweetened condensed milk
1/4 teaspoon neon blue gel food coloring 1/4 teaspoon neon purple gel food coloring 1/4 teaspoon neon pink gel food coloring Assorted neon sprinkles, gold and silver pearls and other fun sprinkle additions, for topping Instructions: Chill a 9-inch loaf pan in the freezer. Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip the cream until stiff. With a rubber spatula, gently fold in the sweetened condensed milk until combined. Divide the mixture among 3 bowls, coloring one bowl with the neon blue food coloring, one bowl with the neon purple and one bowl with the neon pink. Layer the different colors of ice cream base into the chilled loaf pan a couple spoonfuls at a time. There is no rhyme or reason when layering; you want it to be imperfect. Once all of the base has been added to the pan, swirl the colors using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight. When ready to serve, scoop into individual glasses and top with additional sprinkles. ","[Riesling, Moscato, Prosecco, Vinho Verde]" 73445,"Sunny's Cajun Baked Shrimp and Grits 1 stick salted butter, at room temperature 1 tablespoon seafood seasoning, such as Old Bay
2 scallions (white and green parts), finely chopped 1 large clove garlic, grated on a rasp
Grated zest of 1 lemon
2 pounds frozen shelled and deveined jumbo shrimp, defrosted and roughly chopped 1 cup heavy cream Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
3/4 cup quick grits 1 cup shredded smoked Gouda
Lemon wedges, for serving
Instructions: For the compound butter and shrimp. In a medium bowl, add the butter, seafood seasoning, scallions, garlic and lemon zest and mash together until combined. Scrape the mixture into plastic wrap and make into a log, or cover it in the bowl. Refrigerate at least 30 minutes. Preheat the oven to 400 degrees F. Divide the shrimp into 2 foil packets, top each with 2 thick slices of the compound butter, fold up and bake for 8 to 10 minutes. For the grits. In a large pot on medium-high heat, add the heavy cream, a pinch of salt, a few grinds of black pepper and 2 cups water. Bring to a gentle boil, then add the grits and cook, stirring, until thickened, about 5 minutes. Stir in the cheese. Serve the grits in a bowl topped with a tablespoon or so of the compound butter and the shrimp. Serve with lemon wedges for squeezing. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 73446,"Classic Pork Crown Roast One 16- to 18-bone crown roast of pork (about 10 pounds) (see Cook's Note) Kosher salt and freshly ground black pepper
2 teaspoons fennel seeds
1 teaspoon whole allspice
1 teaspoon whole black peppercorns
1/2 teaspoon juniper berries
1 small bay leaf
1/4 cup olive oil
1/2 cup granulated sugar
1 tablespoon chopped fresh sage
1 teaspoon fresh thyme leaves, chopped
6 Granny Smith apples, peeled, cored and cut into 8 wedges each
2 large red onions, peeled and cut into 8 wedges each
1 stick (8 tablespoons) unsalted butter, melted
1 cup dry white wine
2 cups apple cider
Instructions: Put the pork on a rimmed baking sheet and sprinkle all over with 1 tablespoon salt and several grinds of pepper; set aside. Put the fennel, allspice, whole peppercorns and juniper berries in a small skillet over medium heat and cook until the fennel begins to turn slightly golden, about 5 minutes.
Transfer the toasted spices to a blender, add the bay leaf and blend until coarsely ground. Add the olive oil and 1 tablespoon salt and process until a coarse paste forms, about 1 minute. Spread the paste over the pork, making sure to get it into all the nooks and crannies; use a spatula to scrape up all the paste from the blender. Cover the pork with plastic wrap and refrigerate at least 8 hours and up to 24 hours.
When ready to cook the pork, preheat the oven to 450 degrees F.
Put the pork on a rack set in a large roasting pan and cook for 20 minutes. Lower the oven temperature to 350 degrees F and continue to cook until an instant-read thermometer registers 135 degrees F, about another 1 1/2 hours.
Meanwhile, combine the sugar, sage, thyme, apples, onions and 6 tablespoons of the butter in a large bowl until well coated. Heat a large skillet over high heat until very hot, about 3 minutes. Add half of the apple and onion mixture and cook, stirring occasionally, until the apples and onions are dark golden all over but the apples are still firm, 2 to 3 minutes. Transfer to a rimmed baking sheet and spread into a single layer to cool, using a heatproof spatula to scrape all the remaining sugar from the skillet over the apples and onions. Repeat with the remaining apple and onion mixture.
Return the skillet to high heat and add the wine. Cook until syrupy and reduced to about 2 tablespoons, about 4 minutes. Add the cider and cook until thickened and glossy, about 8 minutes; you should have about 1/3 cup of glaze. Swirl in the remaining 2 tablespoons butter and set aside.
Once the pork reaches 135 degrees F, increase the oven temperature to 450 degrees F and brush the pork all over with half the glaze. Return to the oven and cook for 5 minutes. Brush with the remaining glaze and continue to cook until the internal temperature registers 145 degrees F, about another 5 minutes. Transfer to a serving platter and let rest for 30 minutes. Serve with the apples and onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73447,"Filipino Adobo Chicken Wings 2 cups white-wine vinegar 2 cups low-sodium soy sauce 2 tablespoons freshly ground black pepper 2 heads garlic, cloves separated, smashed and peeled 12 bay leaves 4 pounds chicken wings, split at the joint, wingtips removed and discarded 1 tablespoon vegetable oil 1/4 cup finely chopped yellow onion 1 1/2 teaspoons minced peeled ginger 1/4 teaspoon ground turmeric 1/8 teaspoon ground allspice 1 clove garlic, minced 1/2 jalapeno, stemmed, seeded and minced 1 1/2 teaspoons tomato paste 2 very ripe bananas, mashed until smooth (about 1 cup) 1/4 cup white wine vinegar 1/4 cup packed light brown sugar 1 tablespoon soy sauce 1 tablespoon dark rum (optional) 1 large yellow onion, thinly sliced 2 tablespoons thinly sliced flat-leaf parsley leaves Instructions: Combine the vinegar, soy sauce, pepper and smashed garlic in a blender and puree until smooth. Pour the mixture into a 12-inch wide, 2 1/4-inch deep nonstick skillet, stir in the bay leaves and submerge the wings in the marinade. Refrigerate for at least 2 hours and up to 6 hours. Meanwhile, make the Banana Ketchup: Heat the oil in a small saucepan over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Stir in the ginger, turmeric, allspice, garlic and jalapeno and cook, stirring until fragrant, about 1 minute. Add the tomato paste and cook, stirring until lightly caramelized, about 1 minute. Add the mashed bananas, vinegar, brown sugar, soy sauce and rum, if using, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Scrape the sauce into a bowl, press a sheet of plastic wrap against the surface and let cool. You should have about 1 cup. Remove the skillet from the refrigerator and place over high heat. Once the marinade begins to bubble, cook the wings, gently moving them around and flipping occasionally, until cooked through, about 25 minutes. Use tongs to transfer the chicken wings to a bowl and set aside. Stir the onion into the sauce and continue cooking over high heat, stirring occasionally, until the sauce is reduced to a glaze and the onions are soft, 5 to 10 minutes. Pour the glaze and onions over the chicken wings and stir to coat evenly. Transfer the wings to a serving platter and top with parsley. Serve with banana ketchup on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73448,"Roast Prime Rib of Beef with Horseradish Crust 1 bone in prime rib beef roast, 3 ribs, about 6 pounds 5 garlic cloves, smashed 1/4 cup grated fresh or prepared horseradish Leaves from 2 fresh rosemary sprigs Leaves from 4 fresh thyme sprigs 1/2 cup kosher salt 1/4 cup freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup dry white wine 1 tablespoon all-purpose flour 2 cups canned chicken or beef broth Instructions: Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving. Pour off some of the pan drippings and place pan on stovetop over medium-high heat. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes. Serve with Scalloped Potato Gratin and Roasted Red Onions. 1 1/2 cups heavy cream 1 sprig fresh thyme 2 garlic cloves, chopped 1/2 teaspoon ground nutmeg Butter 2 russet potatoes, peeled and cut into 1/8-inch thick slices Salt and freshly ground black pepper 1/2 cup grated Parmesan, plus more for broiling Preheat the oven to 375 degrees F. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg. While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes. Yield: 4 to 6 servings 6 tablespoons butter 3 tablespoons balsamic vinegar 1/2 cup honey 1/2 bunch fresh thyme Salt and freshly ground black pepper 4 red onions, halved Preheat the oven to 350 degrees F. Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes. Yield: 6 servings ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]

" 73449,"Fig and Walnut Cookies 2 large eggs, at room temperature 1 teaspoon vanilla extract 2 2/3 cups all-purpose flour 2/3 cup sugar 1 teaspoon lemon zest 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, room temperature 9 ounces dried Mission figs, stems discarded 1/2 cup raisins 3/4 cup honey 1/3 cup orange juice 1 tablespoon ground cinnamon 1 teaspoon grated lemon zest 1 cup walnuts, chopped 1 large egg, beaten to blend Instructions: For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour. Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F. Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag. Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes. Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73450,"Roast Chicken with Wild Rice Dressing One 5- to 6-pound chicken, giblets removed 2 tablespoons olive oil 1 teaspoon dried marjoram 1/2 teaspoon smoked paprika 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 medium yellow onion, halved 2 tablespoons orange marmalade or apricot preserves 2 teaspoons cider vinegar 3/4 cup wild rice 2 tablespoons olive oil, plus more for greasing the baking dish 1 medium yellow onion, chopped 2 stalks celery, finely chopped 2 cloves garlic, finely chopped 1/2 cup mixed dried fruit, such as pitted prunes and apricots, chopped 1/2 teaspoon dried marjoram 1/2 baguette (4 ounces), preferably day-old or lightly toasted, cut into 1/2-inch cubes 1 2/3 cups low-sodium chicken broth 2 tablespoons chopped fresh parsley Instructions: For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken. Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting. Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes. For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined. Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through. Serve the chicken with the dressing on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73451,"Chocolate Whipped Cream 1/2 cup confectioners' sugar 1/4 cup unsweetened cocoa 2 cups heavy cream Instructions: Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes.; ","[Merlot, Cabernet Sauvignon, Malbec]" 73452,"Smoked Whitefish Pate 1 pound smoked whitefish, flaked (recommended: Northern Waters Smokehaus) 3/4 to 1 cup mayonnaise 2 teaspoons fresh lemon juice 1/2 cup chopped green onion 2 teaspoons prepared horseradish 1 teaspoon minced garlic 1 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley leaves 2 teaspoons Cajun seasoning Crackers, for serving Instructions: Mix all the ingredients together in a serving bowl. Cover and refrigerate until chilled. Serve with crackers as an appetizer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73453,"Salami-Broccoli Rabe Frittata 12 large eggs 1/2 cup milk Kosher salt and freshly ground pepper 1 cup diced provolone cheese (about 4 ounces) 2 tablespoons extra-virgin olive oil 1/2 bunch broccoli rabe, trimmed and chopped (about 4 cups) 2 cloves garlic, chopped 1 tablespoon chopped pickled cherry peppers (hot or sweet) 2 ounces thinly sliced Genoa salami, halved Instructions: Preheat the oven to 375 degrees F. Whisk the eggs, milk, 3/4 teaspoon salt and a few grinds of pepper in a large bowl until combined; stir in the cheese and set aside. Heat the olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the broccoli rabe and garlic and cook, stirring occasionally, until the broccoli rabe is wilted, about 5 minutes. Stir in the pickled peppers and remove from the heat; let cool slightly, then add to the egg mixture and stir. Wipe out the skillet and return to medium-high heat. Arrange the salami pieces in the skillet in a circle, overlapping slightly, so they cover the bottom. Pour in the egg mixture and cook, without stirring, until the edges start setting, about 1 minute. Transfer the skillet to the oven and bake until the frittata is set and lightly browned, 25 to 30 minutes. Let cool 5 minutes in the skillet, then invert onto a platter or cutting board. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 73454,"Pasta Salad with Tomatoes and Grilled Salmon 12 oz. whole grain penne pasta 1 roasted red pepper, peeled and diced 2 roasted yellow peppers, peeled and diced 1 pint cherry tomatoes, halved, yellow if possible 2 medium tomatoes, seeded and diced 1 large cucumber, seeded and diced 1 Tbsp. olive oil 3 Tbsp. Mrs. Dash? Garlic & Herb Seasoning Blend, divided 3 Tbsp. lemon juice 2 Tbsp. low sodium chicken broth 8 (4 oz.) salmon fillets Instructions:

1. Cook pasta according to package directions. Set aside.
2. Combine olive oil, 2 Tbsp. Mrs. Dash? Garlic & Herb Seasoning Blend, lemon juice and broth in a large bowl. Add prepared vegetables and pasta, toss well and chill.
3. When ready to serve, brush salmon fillets with a little olive oil and sprinkle with 1 Tbsp. Mrs. Dash? Garlic & Herb Seasoning Blend.
4. Grill fillets 3 - 4 minutes per side on medium heat. Serve hot with pasta salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73455,"The Sage Beekeeper Cocktail Honey Ice 3 ounces gin 2 ounces orange juice 3 fresh sage leaves Two 1-inch strips orange peel Instructions: Combine equal amounts of honey and water and stir until dissolved.
   In a shaker filled with ice, add the gin, orange juice, 1 ounce honey syrup and 1 sage leaf. Shake vigorously and pour into 2 up glasses. Garnish with each glass with1 sage leaf and 1 orange peel. ","[Gin, Orange Wine, Honey Blend]" 73456,"Whipped-Up Chocolate Ricotta Tiramisu 20 ladyfinger cookies 1 cup ricotta cheese 1/4 cup mascarpone cheese 3/4 cup heavy cream 1 tablespoon cognac 1/2 cup powdered sugar 1/2 cup mini chocolate chips 1 cup strong coffee, cooled Cocoa powder, for dusting Instructions: Cut the ladyfinger cookies in half. Reserve. In a large bowl, using a hand-mixer, combine the ricotta, mascarpone, cream, cognac and sugar until light and creamy. Fold in the mini chocolate chips. Pour the coffee into a shallow dish. Dip 2 ladyfinger halves into the coffee and arrange them on the bottom of a shallow glass serving cup. Liberally top with some of the cheese mixture. Repeat with another layer of dipped ladyfingers and cheese. Dust with cocoa powder. Repeat with the remainder of ingredients to make a total of 4 individual servings. Allow to cool before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 73457,"Fried Calamari with Fried Lemons and Lemon Aioli 1 pound calamari, bodies sliced into 1/2-inch rings and tentacles cut in half 1 1/2 cups buttermilk
   1/2 cup mayonnaise 2 teaspoons Dijon mustard
   Zest and juice of 1 lemon
   Kosher salt and freshly ground black pepper
   Neutral cooking oil, for frying
   1 1/2 cups all-purpose flour 3 teaspoons paprika
   2 teaspoons kosher salt
   1 teaspoon freshly ground black pepper
   2 lemons, sliced thin (about 15 slices), plus lemon zest for garnish
   1 cup fresh parsley leaves, plus some chopped, for garnish
   Instructions: For calamari: Soak the calamari pieces in the buttermilk in a bowl for at least 1 hour and up to 4 hours in the refrigerator. For the lemon aioli: Add the mayonnaise, Dijon mustard, lemon zest and juice, salt and pepper to a medium bowl. Stir to combine and adjust the seasoning as needed. Set aside until ready to serve. Preheat a deep-fryer or several inches of oil in a Dutch oven to 375 degrees F. For the flour seasoning: Add the flour, paprika, salt and pepper to a large bowl. Drain the calamari and put into the flour mixture, making sure each piece gets coated with the flour. Dump all the contents into a colander and shake off any excess flour. Line a dish with paper towels and set aside. In batches, add the lemon slices and calamari to the preheated oil and fry, mixing with a slotted spoon to prevent the calamari from clumping together, until golden brown, 2 to 3 minutes. Right before you take the calamari and lemon out of the fryer, toss in the parsley leaves carefully; this will cook very fast and can splatter, so stand back. Take all the contents out of the fryer to the lined dish and season with salt. Serve with the aioli, garnished with the zest and chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73458,"Sandy's Sinful Truffles 3 tablespoons mango jam 1 1/2 cups yellow cake crumbs 2 tablespoons Irish Cream Liqueur (recommended: Bailey's Irish Cream) 2 ounces unsweetened chocolate, melted 2 ounces semisweet chocolate, melted 1/2 cup walnuts, coarsely chopped Instructions: In a medium bowl, mix the jam, cake crumbs and liqueur. Mix in the melted chocolate. Roll batter into 2-inch balls and then roll in chopped walnuts. Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 73459,"Parihuela Salvaje 2 tablespoons olive oil 2 tablespoons achiote paste 1 large onion, chopped 1/4 pound Spanish Chorizo sausage, finely chopped 2 carrots, thinly sliced 2 celery stalks, thinly sliced 4 garlic cloves, minced 2 Serrano chilies, seeded, minced 1/2 cup dry white wine 1 cup fish stock or bottled clam juice 1 12ounce can plum tomatoes with juices 6 sprigs fresh oregano 2 bay leaves 20 littleneck clams or mussels, cleaned 1 pound medium shrimp, peeled, deveined 1/2 pound squid, sliced on diagonal 1/4inch thick 1/2 pound swordfish, cut into 1inch cubes Chopped fresh cilantro Instructions: Heat oil in heavy large saucepan over medium low heat. Add achiote paste, and stir until fragrant. Add onion and chorizo. Saute until onion is almost tender. Add carrots and celery and saute until onion is tender, about 5 minutes. Add garlic and chilies and stir 1 minute. Deglaze with wine; reduce liquid by 1/2. Add fish stock, tomatoes, oregano and bay leaves. Cover and simmer until mixture is thick and flavors blend, about 30 minutes. Season with salt and pepper. Pour sauce into earthenware casserole large enough to hold all the seafood. Bring to boil. Add mussels or clams. Cover and cook 2 minutes. Add all remaining seafood, pushing into sauce. Cook until seafood is cooked through. Discard any clams or mussels that do not open. Sprinkle with cilantro. Serve directly from casserole. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Albari?o]" 73460,"Cajun Baked Eggs with Polenta 3 tablespoons extra-virgin olive oil 6 ounces fully cooked smoked andouille sausage, cut into 1/2-inch chunks 1 green bell pepper, chopped 2 stalks celery, chopped, plus 1/2 cup celery leaves 4 scallions, chopped 3 cloves garlic, finely chopped 1 1/2 teaspoons Cajun seasoning, plus more for topping 1 26-ounce box strained tomatoes Kosher salt and freshly ground pepper 1 16-ounce tube polenta, sliced into 8 rounds 8 large eggs 2 tablespoons chopped fresh parsley Instructions: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the andouille and cook until lightly browned, about 3 minutes. Add the bell pepper and celery, toss to coat and cook until softened, 3 to 4 minutes. Stir in the scallions, garlic and Cajun seasoning and cook until slightly softened, about 30 seconds. Pour in the tomatoes and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer and cook until slightly thickened, 8 to 10 minutes. Meanwhile, preheat the broiler. Brush the polenta slices on both sides with the remaining 1 tablespoon olive oil; arrange on a baking sheet. Broil until crisp around the edges, 10 to 12 minutes. Using the back of a spoon, make 8 spaces in the tomato sauce for the eggs. Crack in the eggs, cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes. Top with the parsley, celery leaves and more Cajun seasoning. Serve with the polenta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]

" 73461,"Hash Browns \Scattered, Smothered, and Covered
1 tablespoon vegetable oil 1 cup peeled, julienned russet potatoes Salt 2 tablespoons diced onions 1 slice American cheese Instructions: Heat the oil on a large, flat cast iron griddle or skillet over medium-high heat. Immediately \scatter\ the potatoes over the oil. Season with salt, to taste. \Scatter\ over the onions and cook, without stirring, until the outermost edges have started to brown, about 2 1/2 minutes. Flip the hash browns with a spatula, and place the cheese on top. Let the cheese melt, about 30 seconds. Transfer the hash browns to a plate and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73462,"Confetti Corn 2 tablespoons good olive oil 1/2 cup chopped red onion 1 small orange bell pepper, 1/2-inch diced 2 tablespoons unsalted butter Kernels cut from 5 ears yellow or white corn (4 cups) 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves Instructions: Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes. Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 73463,"Cheesy Pepperoni Parmesan Pizza 5 cups all-purpose flour, divided 1 cup Kraft? Grated Parmesan Cheese 1 teaspoon fast-rising dry yeast ? teaspoon salt 2 cups cold water ? cup olive oil ? cup Hunt's? Tomato Sauce with Basil, Garlic and Oregano 1 can (14.5 oz each) Hunt's? Diced Tomatoes, drained 2 cups Kraft? Shredded Mozzarella Cheese 10 slices Oscar Mayer? Pepperoni 1 tablespoon Kraft? Grated Parmesan Cheese Instructions: Mix 4 cups flour, 1 cup Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 minutes or until smooth and elastic, gradually adding remaining flour. Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray 1 dough piece with cooking spray; cover loosely with plastic wrap. Let stand 15 minutes. See tip for how to store remaining dough for another use. TO MAKE ONE PIZZA: Heat oven to 400°F. Roll 1 dough piece (after standing 15 minutes) into 12-inch round on lightly floured surface; place on pizza pan. Bake 6 minutes. Top with tomato sauce, drained tomatoes, mozzarella, pepperoni and 1 tablespoon Parmesan. Bake 15 minutes or until mozzarella is melted and edge of crust is golden brown. Cut pizza into 6 slices. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 73464,"Chiliquiles a la Mexicana de Salsa Moras 1/2 cup cooking oil 2 corn tortillas (cut into 1-inch squares) 1 teaspoon chopped fresh jalapeno peppers 1 tablespoons chopped fresh tomato 1 tablespoons chopped onion 2 eggs 1/8 cup Cheddar cheese or Monterey Jack cheese 2 teaspoons chopped cilantro (optional) Salt, to taste Serving suggestions: beans a la charra and fried potatoes Instructions: Put 1/2 cup of oil into a skillet and fry tortillas until they are very crispy, set aside. Drain some of the oil and add the peppers, tomato and onions and saute for 10 seconds. To this mixture add 2 eggs and scramble together, sprinkle Cheddar cheese on top and cover to melt. Garnish with cilantro, salt to taste. This dish can be complimented with beans a la charra and fried potatoes. Can be served for breakfast or brunch. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 73465,"Chocolate Chip Shortbread 2 sticks unsalted butter, at room temperature 1 teaspoon vanilla extract 1/4 teaspoon salt 3/4 cup confectioners' sugar 2 cups all-purpose flour, plus more for dusting 1 cup semisweet chocolate chips Instructions: Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides. Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon. Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes. Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely. Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 73466,"Jalapeno Cheese Crisps 3 jalapenos, sliced into thin rounds 3/4 cup freshly grated Parmesan cheese
3/4 cup freshly grated pecorino cheese
3/4 cup freshly grated manchego cheese Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper. Sprinkle the jalapeno slices around one of the prepared baking sheets in a single layer. Bake for 7 to 9 minutes; this will remove some of the moisture from the jalapeno and help ensure your cheese crisps live up to the crisp in their name. Transfer to a bowl. Meanwhile, mix the cheeses together in a medium bowl. Using a tablespoon measure, spoon mounds of the cheese mixture onto the lined baking sheets, 1 to 1 1/2 inches apart from each other. Press a jalapeno slice into the center of each mound. Bake until golden and crisp, 10 to 12 minutes. Allow the crisps to cool slightly before handling, then serve. Or let cool completely and store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 73467,"Venison Stuffed Shrimp in Bacon Wrap 1/2 pound ground venison 1/2 pound ground pork 2 teaspoons freshly chopped basil leaves 2 teaspoons freshly chopped parsley leaves 2 cloves garlic, finely chopped 3 cloves shallots, finely chopped 2 eggs Salt and freshly ground black pepper 16 pieces extra-jumbo shrimp (size: 16 to 20 count per pound), peeled and de-veined 8 slices bacon, cut in 1/2 (16 halves) Instructions: Combine venison, pork, basil, parsley, garlic, shallots, eggs, and salt and pepper and mix well. Preheat broiler. Make an incision along back of each shrimp and stuff with pork mixture. Secure by wrapping the half slice of bacon around each shrimp. Broil until meat stuffing is cooked and bacon is golden brown, being careful to avoid overcooking shrimp. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 73468,"British Columbia Bouillabaisse 40 cloves garlic, peeled (from 6 to 8 whole bulbs) 1 cup extra-virgin olive oil
1 large yellow onion, diced 1 head fennel, diced
5 cloves garlic, minced
2 red bell peppers, diced
2 yellow bell peppers, diced
6 bay leaves
Pinch saffron threads
One 50-ounce can diced tomatoes
50 ounces fish or vegetable stock, optional
Sea salt 2 pounds assorted seafood, such as clams, mussels, cod, halibut and wild salmon (see Cook's Note), shellfish alive and in their shells and fin fish skinned and cut into large cubes 1 small bunch fresh Italian parsley, chopped
Crusty bread, for serving, optional Instructions: For the garlic oil and confit puree: Place the garlic and oil in a small heavy-bottomed saucepot. Place over medium-high heat and bring it up to a simmer, stirring occasionally. Reduce the heat to low and poach slowly until garlic cloves are very soft, about 1 hour. Strain the garlic out of the oil, reserving the garlic and oil separately. Place the strained garlic into a food processor and puree until silky smooth, about 1 minute. For a richer, smoother puree, add some garlic oil back in and process to emulsify. Adjust seasoning to taste. For the soup base: Preheat a large soup pot over medium-high heat. Add the onions and 1/2 cup of the reserved garlic oil and sweat, stirring frequently, until translucent, about 2 minutes. Add the fennel and cook, 1 minute more. Add the garlic, red and yellow peppers, bay leaves and saffron, stirring. Cover and cook for 2 minutes. Remove the cover and add the diced tomatoes and additional stock if using (if you desire a lighter soup). Bring back to a boil, turn the heat down to medium-low and simmer, stirring occasionally, 10 to 15 minutes, then season to taste. For the bouillabaisse: Bring the soup base to a boil, then stir in 3 tablespoons of the reserved garlic confit puree and add the clams. Cover and cook until the first clamshell opens, 20 to 30 seconds. Add mussels, then stir the pot, cover and cook 20 more seconds. When the soup is boiling again and more shellfish are beginning to open, add the remaining cubed fin fish. Stir, cover and cook for 30 seconds, then turn off the heat and let sit for about a minute with out opening the lid. Adjust the seasoning and warm some soup bowls. Divide the fish evenly among the bowls, then pour over the remaining liquid. Finish with a 1 tablespoon of the garlic confit puree and sprinkle with the freshly chopped parsley. This is great with crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73469,"Eastside Fish Fry's Famous Pigskins Cooking oil, for frying 4 or 5 strips thick-cut bacon
Buttermilk or water, for dredging
Eastside Fish Fry Chicken Flour, recipe follows Eastside Fish Fry Famous House Seasoning, recipe follows 4 cups all-purpose flour 2 cups special fry mix, such as Drake's Crispy Fry Mix 1 1/4 tablespoon seafood seasoning, such as Old Bay
1 1/4 tablespoon seasoning salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
3 tablespoons sugar 2 tablespoons salt 2 1/2 tablespoons corn flour 1 1/2 tablespoons all-purpose flour 1 1/2 tablespoons tapioca starch 3 teaspoons MSG 1 teaspoon ground black pepper 1 teaspoon dried lemon peel 1 teaspoon citric acid 1 teaspoon navy bean flour Instructions: Preheat oil in a deep-fryer to 350 degrees F. Dip the bacon in buttermilk, thoroughly coating each piece on both sides, then toss in the Chicken Flour. Fry, stirring once or twice, until the bacon is no longer pliable, 4 to 10 minutes. Drain on paper towels. Sprinkle with House Seasoning to taste.
Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper. Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73470,"Arroz con Leche 2 cups heavy cream 2 cups milk 1 cup Arborio rice 2 cinnamon sticks 1 lemon, zested 1 pinch salt 2 cups half-and-half 1 cup sugar Foamed milk or whipped cream Cinnamon, for sprinkling Instructions: In a saucepan, place the heavy cream, milk, rice, cinnamon sticks, lemon zest and salt then bring to a boil. Turn down the heat and simmer until the rice is cooked, about 30 minutes. Add the half-and-half as needed if the rice becomes thick (the mixture should be strainable). Add the sugar off the heat and stir to combine. Strain the milk from the rice, reserve it and discard the cinnamon sticks. Let the milk cool. Puree the rice. Place the cooled, reserved milk in the cream whipper to make a foam. Spoon the rice puree onto a shallow soup plate leaving a spot in the center empty and garnish with a blob the rice milk foam or whipped cream in the center. Sprinkle with cinnamon. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly slic" 73471,"Mushroom Gravy 1 cup dry white wine 5 cups canned low-sodium chicken broth, or more if necessary 2 lbs. fresh mushrooms, thickly sliced 1/3-cup instant flour 2 green onions, chopped Instructions: Strain juices from roasting pan into bowl, pressing hard on solids and scraping up any browned bits. Spoon fat from top of juices, reserving two tablespoons of fat, or use a gravy separator to separate fat from juices. Strain juices into a large, heat-proof measuring cup. Add remaining half cup wine and enough chicken broth to turkey pan juices to measure five cups. Heat reserved two tablespoons turkey fat or two tablespoons butter in a heavy, large pot over medium-high heat.
Saute mushrooms until they're brown and the juices evaporate, about 18 minutes. Gradually sprinkle in flour, stirring continuously to incorporate, until flour begins to brown, about two minutes. Gradually whisk in the five cups of broth mixture. Bring to a boil, scraping up browned bits, and continue to boil until gravy coats a spoon lightly, about 8 minutes. Salt and pepper to taste. Pour in a gravy boat and serve with turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73472,"Herb Crusted Seared Tuna with Wasabi Mayonnaise and Ginger Confit on Endive 2 pounds thickly sliced sashimi-grade tuna 2 tablespoons olive oil 2 teaspoons fresh thyme, chopped 4 tablespoons cracked pink and green peppercorns Salt and pepper 4 ounces mayonnaise 1 to 2 tablespoons wasabi powder 1 medium piece fresh peeled ginger 1/2 cup sugar 1/2 cup water 1/2 lemon, juiced 3 to 4 Belgian endives Instructions: Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces. For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste. Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state. On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73473,"Lemon-Ginger Frozen Yogurt 8 cups plain yogurt 1/2 cup light corn syrup 3/4 cup granulated sugar 3 tablespoons fresh lemon juice 2 teaspoons finely grated lemon peel 1 tablespoon minced fresh ginger 1/4 cup sliced crystallized ginger Instructions: Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth. In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 73474,"Mint Chip Ice Cream 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces sugar 1 teaspoon peppermint oil 3 ounces chocolate-mint candies, coarsely chopped Instructions: Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Add the peppermint oil and stir to combine. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until it reaches 40 degrees F or below. Pour the mixture into an ice cream maker; add the chopped candies and process according to the manufacturers directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73475,"Chunky Blackberry and Peanut Butter Crumble 6 cups fresh or frozen blackberries 3/4 cup plus 1 tablespoon all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1 lemon, juiced
1/2 cup quick-cooking oats
1/3 cup chunky peanut butter
1/4 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt
Instructions: Preheat the oven to 400 degrees F and place a rack in the center of the oven. Place the berries in a 12-inch high-sided skillet or braiser set over medium heat. Stir in 1 tablespoon of the flour, 1/4 cup of the sugar, 1/4 teaspoon of the cinnamon and the lemon juice. Cook until all the juices release, 5 minutes. To make the crumble topping, in a medium bowl combine the oats, peanut butter, brown sugar, the remaining 1/4 cup granulated sugar and the remaining 3/4 cup flour. Mix with a spoon until combined. Pour the butter into the dry crumble mixture and stir to achieve a crumble consistency. Spoon dollops of the crumble mixture over the berry mixture. Bake until the topping is crisp, 20 minutes. Cool the crumble for 5 minutes, then serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 73476,"Not-sagna Pasta Toss 1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi Coarse salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 pound ground sirloin 4 cloves garlic, chopped 1 medium onion, finely chopped 1/2 teaspoon crushed red pepper flakes, eyeball it in your palm Black pepper 1/2 teaspoon allspice, eyeball it in your palm 1 teaspoon, several drops, Worcestershire sauce 1/2 cup dry red wine, a couple of glugs 1/2 cup beef stock 1 (28-ounce) can crushed tomatoes 1 1/2 cups part-skim ricotta cheese 1 cup fresh basil, about 20 leaves 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table Instructions: Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining. Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes. Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in. Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 73477,"Big-Batch Meatballs and Red Sauce 1/4 cup olive oil 6 cloves garlic, thinly sliced Two 28-ounce cans whole peeled tomatoes, crushed by hand Handful torn fresh basil leaves Kosher salt 2 slices stale white sandwich bread 1/2 cup milk 1 1/2 pounds ground beef 1 1/2 pounds ground pork 1 cup grated Parmesan 2 large eggs, beaten 1 small onion, grated 1/2 cup fresh parsley, roughly chopped 3 cloves garlic, finely grated Kosher salt Large pinch crushed red pepper flakes Olive oil, for the baking sheets Instructions: For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm. For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes. Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball. Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes. Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month. To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 73478,"Spanish Chicken Stew with Manchego Polenta 1 tablespoon extra-virgin olive oil 1 pound boneless skinless chicken thighs, trimmed and cut into chunks Salt and freshly ground black pepper 1 1/2 teaspoons paprika or smoked paprika 1/2 pound Spanish chorizo, sliced 1 large onion, quartered then thinly sliced 4 garlic cloves, chopped 1 cup white or red Rioja wine 1 (28-ounce) can stewed tomatoes, lightly drained 1/2 cup sliced piquillo peppers, or chopped pimientos 1/2 cup coarsely chopped fresh flat-leaf parsley 3 cups chicken stock 1 cup quick-cooking polenta 2 tablespoons butter 1 cup grated Manchego cheese Instructions: Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer. In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve. ","[Rioja, Tempranillo, Garnacha, Cava]

" 73479,"Pomegranate Granita 7 cups pure pomegranate juice 1 cup orange juice 1 tablespoon superfine sugar, or more to taste Instructions: In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately. ","[Prosecco, Moscato, Vinho Verde]" 73480,"Haricots Verts with Minty Cherry Tomatoes 1 1/2 pounds haricots verts (slender French green beans) 3 tablespoons water 1/4 cup unsalted butter 1/2 cup minced shallots 1/3 cup vermouth or dry white wine 2 tablespoons mustard seeds 1/2 teaspoon sugar 1 pound red or yellow cherry tomatoes 1/2 cup chopped fresh mint Kosher salt Freshly cracked black pepper Instructions: Cut the stem ends off the beans. Place in a microwave safe dish with about 3 tablespoons of water, cover loosely and cook on high 2 1/2 to 3 minutes, just until tender crisp. Drain and dump into a bowl of cold water. Drain again and pat dry. In a large saute pan, over medium low heat, melt the butter until bubbling. Add the shallots and saute until golden and softened, about 4 minutes. Add the vermouth and turn the heat up to medium. Simmer for 1 to 2 minutes. Add the mustard seeds, sugar, tomatoes, mint, salt and pepper. Saute to soften, about 4 minutes. Reduce the heat to low and add the blanched green beans. Toss to combine and heat through, about 4 to 5 minutes. Adjust seasoning. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73481,"Grilled Salmon with Morel Vinaigrette 4 (8-ounce) wild salmon fillets Olive oil Salt and pepper Morel Vinaigrette, recipe follows 2 ounces dried morel mushrooms 1/4 cup Champagne vinegar 1/2 small shallot, thinly sliced 2 teaspoons Dijon mustard Salt and freshly ground black pepper 1/2 cup olive oil 3 tablespoons coarsely chopped fresh parsley leaves Instructions: Heat grill to high. Brush salmon on both sides with oil and season with salt and pepper. Grill on both sides until golden brown and cooked to medium doneness, about 3 minutes per side. Remove from the grill and immediately drizzle with the morel vinaigrette. Place morels in a bowl and cover with boiling water. Let sit until soft, about 30 minutes, then drain, reserving liquid, and coarsely chop. Whisk together vinegar, shallot, mustard and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Use a little of the morel soaking liquid to thin, if needed. Fold in the mushrooms and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 73482,"Tijuana Kitchen Rice 3 tablespoons canola oil 1 jalapeno, chopped 1 red onion, diced 3 Roma tomatoes, diced 2 cups long-grain rice 3 ounces white wine 2 teaspoons dried oregano 1 teaspoon ground cumin 1/2 teaspoon paprika 1 teaspoon black pepper 2 cups low-sodium chicken stock 3/4 cup water 3/4 cup tomato sauce 1 teaspoon sea salt 3 green onions, diced 1/2 cup crumbled queso fresco (Mexican cheese) Instructions: In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper. Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid. Season with salt, then top with green onions and queso fresco. Serve immediately. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Albari?o]" 73483,"Asian Style Veggie Burger with Portobello Bacon and Napa Slaw 1/2 cup hoisin sauce 2 tablespoons soy sauce
4 veggie burger patties
4 potato buns, toasted Portobello Bacon, recipe follows Napa Slaw, recipe follows Hot Chinese Mustard Aioli, recipe follows 2 tablespoons olive oil 2 tablespoons soy sauce
1 tablespoon rice vinegar
2 large portobello mushrooms, stems and gills removed, cut into 1/4-inch slices
2 teaspoons granulated garlic
2 tablespoons brown sugar
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 medium head napa cabbage, shredded 2 carrots, julienned
1 red Fresno cl, seeded and ribs removed, julienned
2 tablespoons thinly sliced green onion 1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1/4 cup dry English-style mustard, such as Coleman's 1/4 cup boiling water
1/2 cup mayo
1 clove garlic, grated on a rasp Kosher salt and freshly ground black pepper
Instructions: Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes. Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli. Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack. Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat. Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray. Bake until dried, crispy and deep golden brown, 20 to 25 minutes. Toss together the cabbage, carrots, Fresno and green onions in a large bowl. Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes. Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73484,"Faux-tato Salad 1 head cauliflower with stem, chopped into 1-inch pieces 1 cup salted water 3 slices turkey bacon, diced 1/2 cup nonfat plain Greek yogurt 1 tablespoon olive oil 1 tablespoon white wine vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1/2 teaspoon dried dill 1/4 teaspoon salt 1/8 teaspoon ground black pepper 2 scallions (white and green parts), minced 1 stalk celery, small dice Instructions: Add the cauliflower and water to a large pot with a lid and steam until the cauliflower is very tender, 10 to 12 minutes. Drain, cool and dry the pieces well.
While the cauliflower is cooking, add the turkey bacon to a nonstick skillet and saute until crisp, 3 to 4 minutes. Drain on a paper towel and cool.
In a medium mixing bowl, whisk together the yogurt, olive oil, vinegar, honey, mustard, dill, salt and black pepper. Add the cooled cauliflower and bacon to the dressing as well as the scallions and celery. Stir to incorporate. Best if refrigerated 1 to 2 hours before serving (or overnight), but may be eaten right away.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 73485,"Corned Beef and Cabbage on Potato 12 large red bliss potatoes peeled and cut into 1-inch thick slices 1/2 pound smoked bacon 3 tablespoons butter 1/2 head napa cabbage, cut chiffonade Freshly ground black pepper 1/2 pound corned beef, finely diced 2 teaspoons prepared horseradish 1 tablespoon minced fresh chives 1 cup milk 1 small onion, finely chopped 1 bay leaf 3 whole cloves 1/4 teaspoon nutmeg, optional 2 tablespoons unsalted melted butter 2 tablespoons cornstarch 1/2 cup grated Parmesan (1/4 cup for sauce plus 1/8 to 1/4 cup to bind filling and sprinkle on finished appetizers) White pepper Salt, if needed Instructions: Special equipment: 1-inch circle cutter Cut potato slices with a 1 to 1 1/2-inch circle cutter and soak in water to remove starch. Place on a rack placed over a shallow pan of water. Steam to al dente and set aside to cool. Using a melon baller (ball scoop) scoop out a recess in each disk. Cook bacon and remove to paper towels to drain. Pour most of the bacon fat from the pan and add butter over medium heat. Add cabbage and season with black pepper. Cook until it begins to soften, about 10 minutes. Stir in corned beef, and crumble in bacon. Cook together for about 10 minutes to allow flavors to integrate, remove from heat and stir in horseradish. Combine the milk, onion, bay leaf, cloves, and nutmeg over medium heat. Spoon the melted butter into a separate heat resistant bowl and whisk in the cornstarch, then whisk in 1/4 cup of the Parmesan, reserving the rest. When the milk is fairly hot, pour a small amount of it into the cheese mixture, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove saucepan from heat, season sauce to taste, with white pepper, and salt if needed. Remove and discard bay leaf and cloves. Immediately put a sheet of plastic wrap on top of the sauce to prevent a skin from forming. Preheat oven to 400 degrees F. Stir enough of the sauce and reserved Parmesan into the corned beef/cabbage mixture to bind into a thick mixture. Spoon the mixture onto prepared potato disks, sprinkle with Parmesan cheese and place on a baking sheet. Flash finish in oven until lightly browned, about 5 minutes (monitor to make sure they don't burn). Sprinkle with chives and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73486,"GCCC Style Crab Cake 1 3/4 cups mayonnaise 6 large eggs
2 tablespoons honey mustard
2 tablespoons fresh parsley
Juice from 1/2 lemon
1/2 ounce baking powder
1/2 ounce seafood seasoning, such as Old Bay
1/2 ounce Worcestershire sauce 3/8 ounce hot sauce
3/8 ounce sriracha
1/8 ounce celery seed
2 1/4 cups panko breadcrumbs
2 pounds jumbo lump crabmeat Unsalted butter, for cooking Instructions: Combine the mayonnaise, eggs, honey mustard, parsley, lemon juice, baking powder, seafood seasoning, Worcestershire, hot sauce, sriracha and celery seed in a large bowl. Whisk together, making sure to break up the eggs and combine all the ingredients thoroughly. Add the panko and incorporate it. Let the mixture set for 10 minutes so the panko absorbs as much moisture as possible. Add the jumbo lump crabmeat (if desired, substitute with smaller lump crabmeat to keep your cost down). Mix in the crab gently with your hands so that you don't break up the crab lumps. Refrigerate until the mix solidifies, about 20 minutes. Add some butter to a nonstick pan over medium-high heat. Use a 4-ounce ice cream scoop to scoop a level crab cake into the pan. Cook the crab cakes in batches until golden brown on one side, 4 to 5 minutes. Then flip with a spatula and cook until the other side is golden brown, 4 to 5 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73487,"Orange Lime Pie with Meringue Topping 18 cinnamon graham crackers, broken up 1 stick unsalted butter, melted 4 eggs, separated 1 (14-ounce) can sweetened condensed milk 1/4 cup fresh squeezed lime juice 1/4 cup fresh squeezed orange juice 1 orange, zested 1 lime, zested 1/4 cup sugar Special equipment: 8-inch springform pan, food processor, stand mixer Instructions: Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside. In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature. Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73488,"Smoky Chicken and Cider Extra-virgin olive oil, for drizzling 8 ounces good-quality smoky bacon, sliced 8 to 10 pieces bone-in chicken legs, thighs, and breast meat combined Kosher salt and freshly ground black pepper 2 onions, peeled and cut into wedges with the root end attached 4 carrots, peeled, sliced on an angle 1/2-inch thick 2 tablespoons chopped fresh thyme 2 to 3 large fresh bay leaves 3 tablespoons all-purpose flour 2 cups cloudy apple cider About 1/3 cup dark amber maple syrup 1/4 cup apple cider vinegar 1 to 2 cups chicken stock 1 pound small Yukon gold potatoes, quartered 2 Golden Delicious apples, quartered, cored and sliced Instructions: Heat a drizzle of extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the bacon to the hot pan, brown it and then remove with a slotted spoon. Season the chicken pieces liberally with salt and pepper, then brown in 2 batches on both sides, and remove to plate. Add the onions, carrots, thyme, and bay leaves, and season with salt and pepper. Cover the pan and sweat the vegetables 5 to 6 minutes, stirring occasionally, until softened. Add the flour and stir 1 to 2 minutes, then add the cider, syrup, vinegar, and 1 cup stock, stirring between each addition. Slide in the potatoes, and apples, and sprinkle the bacon over the top. Nest the chicken into the pan and add more stock until the liquids reach the edge, but do not cover the chicken. Cover the pan, reduce the heat, and cook the chicken through, 15 minutes or so. Cool completely, and store for a make-ahead meal. Reheat in an oven preheated to 325 degrees F, or on the stovetop over medium heat, covered until warmed through. Once hot, serve immediately. Remove the cooked chicken to a serving platter or shallow bowls, stir to thicken and combine the sauce and vegetables, and spoon over and around the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73489,"Stony Hill House Cake 1 (9-inch by 2-inch deep) sponge cake, side, top and bottom crusts removed 1 papaya, peeled, seeded, diced 3 limes, 1 peeled, pulp sliced, skin reserved, 2 juiced 20 ounces cold water 6 drops red food coloring 4 ounces sugar 3 ounces light rum 1/2-ounce crystallized ginger, chopped 3 (1/4-ounce) packages gelatin mixed with 1 tablespoon rum 10 ounces cream, whipped with 1-ounce icing sugar 10 ounces strawberries, hulled, washed, cut in 1/2 Instructions: Chill 10-inch bread tin mold in freezer. Cut trimmed cakes in 1/2 to get 4 layers. Soak papaya with lime juice.
In large saucepan, heat together cold water, food coloring, sugar, 2 ounces rum and crystallized ginger for 10 minutes. Bring to a boil and stir in lime peel; cook 3 more minutes. Remove peel and discard. Add 2 tablespoons of this syrup to gelatin/rum mixture and mix well. Return all to pot, making sure gelatin is thoroughly dissolved. When mixture cools slightly, pour into chilled mold up to 1-inch deep. Place over bowl of crushed ice in freezer to set.
Remove mold from freezer and add another layer of jelly, tilting mold to coat evenly. Fit 1 cake layer, cut 1-inch smaller than mold, into mold then sprinkle with 1 tablespoon rum. Top cake layer with 1/3 of whipped cream, then add papaya, another cake layer, another tablespoon rum, sliced lime, then 1/3 more cream. Place strawberries, round side out, on top of gelatin around cake layer and place remaining berries on top of cream. Pour remaining gelatin along sides of mold over strawberries, then put on last cake layer and spread remaining cream on top. Chill in refrigerator for at least 4 hours or overnight.
To unmold: very carefully run a blunt edged knife around inside of mold. Dip mold in bowl of hot water for 6 seconds to loosen. Invert onto serving dish and garnish with extra whipping cream, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 73490,"Triple Lemon Pie 1 (15-ounce) box unroll and bake pie crusts (recommended: Pillsbury) 1 (4.3-ounce) box lemon pudding mix (recommended: Jell-O cook and serve) 4 egg yolks 1/4 cup sugar 3 cups lemonade 2 teaspoons lemon zest, finely grated Fresh berries and whipped topping, for serving Instructions: Preheat oven to 350 degrees F. Follow package instructions for unrolling pie crusts. Press the dough into a 9-inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet in preheated oven for 15 minutes, or until golden. While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium saucepan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 minutes, stirring occasionally. Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set. Serve with fresh berries and whipped topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73491,"Rum-Infused Jerk Sauce 1/3 cup cider vinegar 1/4 cup dark rum 3 tablespoons firmly packed dark brown sugar 1 bunch scallions (white and green parts), roughly chopped 4 cloves garlic, chopped 1 Scotch bonnet cl, stemmed, seeded, and minced 2 tablespoons Pickapeppa sauce 1 tablespoon freshly grated peeled ginger 1 tablespoon ground allspice 1/4 teaspoon pumpkin pie spice 3 tablespoons vegetable oil Instructions: Pulse the vinegar, rum, brown sugar, scallions, garlic, cl, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet, add the sauce, and cook, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool. ","[Rum, Jamaican Rum, Spiced Rum, Mulberry]" 73492,"Pear Tart Zest of 1/2 orange, finely chopped Zest of 1/2 lemon, finely chopped 6 tablespoons sugar 1/4 teaspoon ground clove 1 tablespoon orange juice 1 1/2 teaspoons lemon juice 4 firm ripe Bosc pears (about 2 pounds), peeled, quartered, cored and cut into 1-inch wedges 6 sheets defrosted filo dough 4 tablespoons unsalted butter, melted 1 cup walnuts chopped medium-fine (3/4 cup) Instructions: Place a rack in the center of the oven and preheated to 375 degrees. In a food processor, pulse the orange zest and lemon zest with the sugar and cloves until fine. With machine running, pour the orange and lemon juice through the feed tube. Process until fairly liquid. Scrape the mixture into a medium mixing bowl. Add the pears and gently toss to coat. Place 1 piece of filo lengthwise on a baking sheet. Brush with melted butter. Top with a second sheet of filo and brush with butter. Place a third sheet of filo crosswise to cover half of the filo layers. Leave some of the dough hanging over each side. Brush with butter. Repeat, this time covering the other side of the layers. Place another sheet lengthwise and brush with butter. Repeat, but do not brush the last sheet with butter. Sprinkle the walnuts in a 8-inch round in the center of the dough. Spoon the pears over the nuts. Loosely fold the filo up and over the pears. The dough will not fully cover the filling, there will be a space in the center where the pears show through. There will be points of dough sticking up like a pocket-handkerchief. Bake for 25 to 27 minutes, or until the filo is golden and the pears are tender. Carefully slide the tart off the pan onto the serving plate. If necessary, gently push the tart with a flat spatula. Serve immediately.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 73493,"Shepherds Pie 1 tablespoon olive oil 1 onion, diced 1 clove garlic, crushed 1 large carrot, diced 1 pound lamb, minced 1 cube beef stock 1 pound chopped tomatoes 3 tablespoons tomato puree 1 tablespoon corn flour 2 pounds potatoes 1 stick butter Pinch salt and freshly ground black pepper Instructions: Firstly, heat the olive oil in a pan over medium heat, and add the onion, garlic and carrot and cook until soft. Add the lamb and beef cube, then cook until the meat is brown and has a crumbly texture. Stir in the tomatoes, tomato puree, and the corn flour. Simmer, stirring occasionally, for about 15 minutes, or until thickened. Meanwhile, peel and chop potatoes. Add the potatoes to a large pot and cover with water. Bring to a boil over medium heat, and cook until soft. Drain the potatoes and add them back to the pan. Mash with a potato masher, stir in the butter and season with salt and pepper, to taste. Heat broiler to low. Put the filling into a deep flameproof baking dish, then top with the mashed potatoes and put under a warm broiler until the top is brown and crisp. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 73494,"Crudite with Infused Olive Oil and Balsamic 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 2 cloves garlic 1 anchovy fillet, optional 1/2 teaspoon kosher salt 1/2 cup olive oil 1/3 cup balsamic vinegar 1 tablespoon light brown sugar Pinch red pepper flakes 2 strips lemon zest 2 strips orange zest Assorted vegetables for dipping, such as sugar snap peas, bell peppers, blanched asparagus, steamed artichokes Instructions:

1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73495,"Tempura Bananas with Coconut-Green Tea Sauce 2 large bananas, ripe 1 cup ice water 1 1/4 cups tempura batter mix (recommended: Shir-Akika) 1 tablespoon pumpkin pie spice 1 pinch cayenne pepper Vegetable oil, for frying Powdered sugar, for dusting 1 cup heavy cream 4 green tea bags 1 scoop coconut sorbet (recommended: Ciao Bella) Fresh raspberries, for garnish Fresh mint sprigs, for garnish Instructions: Slice bananas diagonally, 1/4-inch thick; set aside. Put ice water in a medium bowl. Stir in tempura batter mix, pumpkin pie spice, and cayenne pepper. Do not over stir. (Batter will be thin and lumpy.) Heat 2 inches of oil in medium saucepan to 350 degrees F. Working in batches, dip sliced bananas in batter then slide into hot oil. Fry for 2 to 3 minutes or until golden brown. Remove from oil and dust with powdered sugar. For the Coconut-Green Tea Sauce In a small saucepan, over medium heat, bring cream to barely a simmer. Reduce heat to low and add tea bags. Steep for 8 minutes. Remove bags and stir in coconut sorbet until melted. Serve hot Fried Bananas in a small pool of Coconut-Green Tea Sauce. Garnish with fresh berries and mint. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 73496,"Tom Muir's Kidneys 1/2 cup clarified butter 1 green pepper, diced 6 spring onions, cut into 1/2-inch dice 1 cup mushrooms, finely sliced Salt, to taste Black pepper, to taste 12 lamb's kidneys, skin removed, cut in half, core removed, meat quartered 3/8 cup whisky 1 cup chicken stock 2 teaspoons arrowroot 1 cup rice, washed well and cooked Parsley, roughly chopped, to garnish Instructions: Place clarified butter in pan on medium heat and add green pepper and spring onions. Fry gently for 3 minutes. Add mushrooms and season with salt and pepper. Place kidneys on top of vegetables and add 1/3 of whisky. Stir all together and continue to cook 2 more minutes. Scrape mixture to side of pan and add another 1/3 of whisky. Flame and then add chicken stock. Cover pan and simmer 2 minutes. Mix arrowroot with a little water and stir into kidney mixture to thicken. Remove from heat. Place cooked rice on heated platter. Make well in center and fill with kidneys. Stir in remaining whisky and garnish rice with parsley. ","[Rhone Blends, Pinot Noir, Barolo]

" 73497,"Warm Farro and Cranberry Bean Salad Kosher salt 2 cups shelled fresh cranberry beans 2 cups farro 4 slices bacon, cut crosswise into 1/2-inch lengths Extra-virgin olive oil 1 red onion, cut into 1/4-inch dice Pinch crushed red pepper 2 cloves garlic, smashed and finely chopped 1 cup chicken stock 1 head radicchio Trevisano, cut crosswise into 1/2-inch lengths 1 bunch fresh chives, finely chopped Instructions: Bring a saucepan of well salted water to a boil. Add the cranberry beans, let the water come back to a boil, and cook the beans for 10 to 12 minutes. Bite a few beans to make sure they are cooked through. Scoop the beans out of the water and reserve. Add the farro to the water, let the water come back to a boil, and cook for 15 minutes. Taste the farro to make sure it is cooked through. Remove the farro from the water and reserve. Add the bacon to a large, wide pan, give a drizzle of olive oil, and bring to a medium heat. When the bacon has let out a lot of fat and starts to become crispy, add in the onions and season with salt and crushed red pepper. Cook the onions until they become soft and aromatic, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes. Add the cooked beans and farro and stir to combine. Add the chicken stock and taste for seasoning; season with salt if needed. Cook until the chicken stock has reduced by about half, 5 to 7 minutes. Stir in the radicchio and chives and cook until the radicchio is wilted, 3 to 4 minutes. Serve hot or at room temperature. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 73498,"Almost-Famous Barbecue Spareribs 1/4 cup packed light brown sugar 2 tablespoons apple cider vinegar 2 tablespoons minced onion 1 clove garlic, minced Kosher salt and freshly ground black pepper 2 4-to-5-pound racks pork spareribs 1/2 cup packed light brown sugar 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon celery salt 1 teaspoon celery seeds 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 3 cloves garlic, smashed 1/4 cup tomato paste 1 tablespoon chili powder 1 3/4 cups apple cider vinegar 1/4 cup molasses 2 tablespoons Worcestershire sauce 1 tablespoon honey 1 tablespoon mustard powder 2 teaspoons instant espresso powder Freshly ground black pepper 1/2 teaspoon cayenne pepper 1 cup ketchup 1 cup pineapple preserves 1/2 teaspoon liquid smoke Instructions: Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight. Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl. Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil. Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands. Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes. Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.) Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.) Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side. ","[Pinot Noir, Zinfandel, Syrah, Tempranillo]" 73499,"Steamed Cranberry Pudding (Adapted from Gourmet's Best Desserts) Butter and flour for lining the baking pan 3 3/4 cups fresh cranberries 1/2 cup ground, blanched almonds 1 cup plus 2 tablespoons sugar 3 tablespoons flour 2 tablespoons orange zest 1 tablespoon minced fresh ginger 1 teaspoon ground cinnamon 1/4 teaspoon allspice 3 cups fine bread crumbs 1 1/2 sticks butter, melted and cooled 2/3 cup milk 3 large eggs, beaten lightly 1 tablespoon double acting baking powder 1/2 teaspoon salt 3/4 cup sugar 1 cup cranberry juice 1 cup sugar Pinch of salt 1 cup cranberries Instructions: Butter a 2-quart steamed pudding mold and line it with wax paper and then butter and flour the paper. In a food processor coarsely chop cranberries. Transfer to a bowl and add almonds, sugar, flour, orange zest, ginger, cinnamon and allspice and combine. In another bowl mix bread crumbs, melted butter, milk, eggs, baking powder, sugar and salt. Combine the bread crumb mixture with the cranberry mixture. Spoon the batter into the prepared mold, a little at a time, tapping the mold as it is filled to eliminate any air bubbles. Cover the mold tightly with a lid and tie with a towel wrung out in cold water and floured. Tie a knot at the top of the towel to facilitate removal of the mold from the kettle. Set a rack in the bottom of a kettle and add enough simmering water to reach 3 inches up the sides of the mold. Transfer the mold to the kettle. Keep the water at a brisk but not a rolling boil on the stove top. Cover the kettle with a lid. Steam the pudding for 2 hours, checking occasionally to make certain the water remains at a boil, adding more water throughout the cooking process as necessary. To test for doneness, insert a skewer in the center of the pudding. It should come out with crumbs adhering to it. Return the lid to the mold and transfer it to a rack. The pudding will stay warm in the mold, covered, for several hours. To make the glaze combine cranberry juice, sugar and salt in a saucepan. Simmer the juice, stirring, until the sugar has dissolved. Bring the mixture to a boil and swirl gently until a candy thermometer reads 250 degrees. Add whole cranberries and remove the pan from the heat. Let the glaze cool and then chill it, covered, until ready to serve. To serve, unmold the pudding onto a serving plate and pour the cranberry glaze over it. Suggested drink: Mulled wine ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]

" 73500,"Garlic Mashed Potatoes 1 1/4 pounds Yukon gold potatoes, unpeeled and cut into 1-inch pieces 4 large cloves garlic, peeled and quartered 1/2 cup low-sodium chicken broth 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave. Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper, and broth and mash until smooth. Excellent source of: Vitamin B6, Vitamin C, Potassium Good source of: Fiber, Niacin, Folate, Magnesium, Manganese, Phosphorus ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73501,"Parmesan Herbed Crisps with Walnut Pepper 1 cup finely grated Parmesan 1 teaspoon finely chopped fresh rosemary leaves 1 teaspoon finely chopped fresh sage leaves 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 2 tablespoons toasted walnuts Instructions: Combine Parmesan and herbs in a large mixing bowl. Set a 10-inch skillet over low heat. Add a 1/4 cup of Parmesan mix to the pan and sprinkle it so it is evenly spread and you have a lattice effect i.e. it should be a lacey and thin layer. Cook for 3 to 5 minutes until golden and crispy. Carefully remove from the pan and cool on a tray. Repeat with remaining ingredients until used up. Break disks into large crisps. Break up walnuts into a rough powder using a mortar and pestle. Add salt and pepper and mix well. Season Parmesan crisps with the powdered walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73502,"Barbecue Spaghetti 1 cup paprika 1/4 cup granulated sugar 1 teaspoon onion powder 1 3/4 cups ketchup 1/2 cup packed light brown sugar 1/4 cup granulated sugar Freshly ground pepper 1 1/2 teaspoons onion powder 1 1/2 teaspoons mustard powder 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 1/2 cup apple cider vinegar 2 tablespoons extra-virgin olive oil 1 medium red or green bell pepper, diced 1 medium onion, diced 1 1/2 pounds pulled pork Kosher salt 1 pound spaghetti Instructions: Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. Store in an airtight container for up to 6 months. Make the barbecue spaghetti: Combine the ketchup, both sugars, 1 1/2 teaspoons pepper, the onion powder, mustard powder, lemon juice, Worcestershire sauce, cider vinegar, 1/3 cup seasoning mix and 1 cup water in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot. Reduce the heat to low and simmer, uncovered, 1 hour. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring, until the vegetables soften, about 5 minutes. Add the sauteed vegetables and pulled pork to the sauce and continue to simmer, 1 more hour. Bring a large pot of salted water to a boil. Cook the spaghetti as the label directs. Drain, then add to the pot with the sauce and toss. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 73503,"Ganache 3/4 pound bittersweet or semisweet chocolate, cut into small pieces 1 cup heavy cream 1 tablespoon cognac or liqueur of your choice, optional Fresh fruit, such as apples, bananas, and strawberries, for dipping Dried fruit, such as apricots, for dipping Crystallized ginger, for dipping Candied citrus peels, such as orange and grapefruit, for dipping Unsweetened cocoa powder, for rolling truffles Instructions: Place the chocolate in a medium heatproof bowl and set aside.
In a small saucepan, bring the cream to a boil. Pour over the chocolate, let sit for 2 or 3 minutes, then whisk until smooth and shiny. Cool slightly. Whisk in the liqueur, if using.
One at a time, dip fruit, dried fruit, candied citrus peel, and crystallized ginger halfway into the warm ganache to cover by half. Place on a wire rack with parchment, wax paper, or foil underneath. Let stand until chocolate has dried.
To make truffles, let ganache cool completely in the refrigerator until hard. Scoop small balls of the hardened ganache and shape by hand. Roll truffles in the cocoa powder to coat. ; ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 73504,"Easy Ranch Dip 1 cup mayonnaise 1 cup sour cream
1/2 cup buttermilk
3 tablespoons chopped chives
1 tablespoon white wine vinegar
1 teaspoon dried dill
1 teaspoon salt
6 sprigs fresh flat-leaf parsley, leaves only, roughly chopped
4 cloves garlic
4 to 8 dashes hot sauce
Instructions: Add the mayonnaise, sour cream, buttermilk, chives, vinegar, dill, salt, parsley, garlic and hot sauce to a food processor and pulse to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73505,"Cookie Sandwich Cocktail 2 ounces vanilla vodka, plus more for the rim Crushed vanilla cream sandwich cookies (recommended: Oreo) Ice 1-ounce pineapple juice 4 lime wedges Canned whipped cream Instructions: Pour a little vanilla vodka into a shallow dish. Dip the rim of a chilled martini glass in the vodka and then into the crushed cookies. Reserve. To a martini shaker, add ice, 2 ounces vanilla vodka, pineapple juice and squeeze in the 4 lime wedges. Shake ingredients and add to prepared glass. Top with a quick spray of whipped cream. ","[Vodka, Moscato, Sauvignon Blanc]" 73506,"Three Compound Butters Garlic Chive Butter 6 cloves garlic 1 pound lightly salted butter, room temperature Juice of 1 lemon Handful of fresh chives, finely chopped Pinch sea salt Lime Butter 1/2 pound lightly salted butter, room temperature 2 limes, the finely grated zest of 1 lime, and the juice of 2 Freshly ground black pepper Smoked Paprika Butter 2 to 3 teaspoons smoked paprika Dash of hot sauce (recommended: Tabasco) Instructions: To make the garlic chive butter: Mince the garlic and add to the soft butter in a bowl. Mince the fresh chives, and add. Squeeze the lemon juice over top. Add a pinch of salt. Stir to incorporate. Place half of the compound butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut. Place the other half on another wax paper sheet, roll up, and refrigerate. To make the lime butter: Combine the butter, lime zest and lime juice in a small bowl, Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate. To make the smoked paprika butter: Combine the butter, paprika, hot sauce and salt in a small bowl. Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate. ; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 73507,"Big-Batch Turkey Chili 2 large yellow onions, chopped 10 cloves garlic, chopped 3 tablespoons chili powder 1 tablespoon dried oregano Kosher salt 1/4 cup tomato paste 3/4 cup olive oil 3 chipotle chiles in adobo sauce, coarsely chopped, with 3 tablespoons sauce 4 pounds ground turkey Four 12-ounce Mexican lager-style beers Two 28-ounce cans whole peeled tomatoes, with their juices Four 15-ounce cans kidney beans, rinsed and strained Optional garnishes: Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey Jack cheese and/or tortilla chips Instructions: Heat the oil in a large Dutch oven or pot over medium-high heat. Add the onions, garlic, chili powder, oregano and 4 teaspoons salt, and cook, stirring, until fragrant, about 4 minutes. Stir in the tomato paste and chipotle chiles and sauce, and cook 1 minute more. Add the turkey, breaking it up into bite-sized chunks with a wooden spoon, and cook until the meat loses its raw color, about 7 minutes. Add the beer, and simmer until reduced by about half, about 35 minutes. Add the tomatoes, crushing them with your fingers into the skillet, along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, 1 hour to 1 hour 10 minutes. Let the soup cool to room temperature, then divide among four 1-quart containers and freeze for up to 1 month. To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and add salt to taste. Serve with optional garnishes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73508,"Turtle Spiders with Coffee and Pistachio Chocolate Spider Eggs 2 pounds pecans, chopped 8 ounces sugar 4 ounces brown sugar, sifted 1/8 teaspoon salt 2 cups cream 1 cup light corn syrup 4 tablespoons (1/2 stick) unsalted butter 1/4 teaspoon baking soda 2 teaspoons vanilla extract 1 teaspoon dark rum (recommended: Meyer's) 6 1/4 ounces sugar 1 3/4 cups cream 1/8 teaspoon fleur de sel 1 tablespoon ground espresso 1 pound 4 ounces milk chocolate, roughly chopped 3/4 ounce honey 3 tablespoons (1 1/2 ounces) unsalted butter, room temperature 4 1/2 tablespoons coffee liqueur (recommended: Kahlua) 1/4 cup cream 1 tablespoon light corn syrup 1 3/4 ounces unsalted butter 4 1/2 ounces white chocolate, roughly chopped 1 1/2 tablespoons pistachio compound 1 ounce pistachios, roughly chopped 2 pounds dark coating chocolate Instructions: For the turtle spiders: Preheat the oven to 325 degrees F. Spread the pecans evenly on a silicone mat on a baking sheet. Place in the oven and bake until toasted, 7 to 10 minutes. Combine the sugar, brown sugar, salt, cream, light corn syrup and butter in a small saucepan and stir constantly over low heat until the sugars dissolve. Add the baking soda, and increase the heat to medium-high, stirring constantly. Cook the caramel to 244 degrees F. Immediately dip the bottom of the hot pan in an ice bath to stop the cooking of the caramel. Add the vanilla and rum. Scoop the caramel over the toasted pecans so that the caramel is splotchy all over the nuts. Let cool to room temperature. For the coffee ganache: In a small saucepan over medium heat, caramelize the sugar to a dark amber. Heat the cream, fleur de sel, and ground espresso in the microwave until it's hot to the touch, 1 to 2 minutes. Carefully add the espresso cream to the cooked sugar and bring it back to a boil. Be very careful this point because the sugar will bubble up as soon as the cream comes in contact with the sugar. Just keep pouring the cream in slowly and stirring the entire time. Place the chocolate, honey, butter, and coffee liqueur in a large bowl. Strain the caramel over the chocolate. Let sit for 30 seconds, and then whisk to combine. Let stand at room temperature until the edges start to crystallize. For the pistachio ganache: In a small saucepan, bring the cream and light corn syrup to a boil. Place the butter, white chocolate, and pistachio compound in a small bowl. Pour the hot cream over the chocolate. Let stand for 10 seconds, and then whisk to combine. Fold in the chopped pistachios. Let stand at room temperature until the edges start to crystallize. Pipe into the other half of the chocolate shell dome. For the chocolate domes: Melt the coating chocolate and pour into the mold, let it sit for 30 seconds, and pour back out. Let it completely crystallize. Repeat with all the molds. Pipe the coffee ganache into the chocolate molds. Glue the 2 halves together with melted coating chocolate. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

Note: The wine pairing suggestions are based on general guidelines and may vary depending on personal taste preferences." 73509,"Sauteed Potatoes with Smoked Slab Bacon 2 pounds all-purpose potatoes (see Note) 2 tablespoons vegetable oil 1 to 1 1/2 ounces slab bacon or pancetta, cut into small dice 1 tablespoon finely chopped fresh chives Coarse salt Instructions: Preheat the oven to 400 degrees F. Place the potatoes in the basket of a vegetable steamer. Steam until a sharp paring knife easily enters the flesh, 20 to 25 minutes. Transfer the potatoes to a bowl. When cool enough to handle, peel the potatoes and cut into 1/3-inch-thick slices. Heat the oil in a large skillet over medium-high heat. When it is hot, add the potatoes. Cook, tossing occasionally, until the potatoes are golden brown. Transfer to an ovenproof dish and bake for 20 to 30 minutes. This last step renders the potatoes crunchy on the outside and soft on the inside. A few minutes before the potatoes are ready, saute the bacon (or pancetta) over medium-high heat until golden. When the potatoes are ready, add the bacon, sprinkle with the chives and coarse salt; transfer to a serving dish or onto individual plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73510,"Creamy Cajun Chicken and Sausage Fettuccine 8 ounces hot Italian or sweet sausage, removed from casings and crumbled 8 ounces boneless, skinless chicken breasts, cut into bite-size pieces 2 small red and/or green bell peppers, sliced 1 small onion, chopped 1 clove garlic 3/4 cup reduced sodium chicken broth 1/2 cup Hellmann's? or Best Foods? Real Mayonnaise 8 ounces fettuccine, cooked and drained Instructions: Cook sausage in 12-inch nonstick skillet over medium-high heat 4 minutes or until cooked. Remove sausage to paper-towel-lined plate. Season chicken, if desired, with salt and pepper. Cook chicken in same skillet, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside. Stir red peppers and onion into same skillet* and cook, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook, 30 seconds. Stir in broth and Hellmann's? or Best Foods? Real Mayonnaise. Bring just to a boil over high heat. Reduce heat to low and simmer 1 minute. Stir in fettuccine, chicken and sausage and cook, stirring occasionally, 1 minute or until heated through. Season, if desired, with salt, pepper and crushed red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM (Grenache, Syrah, Mourvdre)]" 73511,"Peach-Blueberry Slush 1/4 cup plus 2 tablespoons sugar 2 1/4 cups peach nectar 3/4 cup frozen orange juice concentrate (from one 12-ounce can), thawed 3/4 cup orange-flavored vodka 1/4 cup peach schnapps 1 cup blueberries 3 cups seltzer Instructions: Bring 1/2 cup water and 1/4 cup sugar to a boil in a small saucepan over medium heat, stirring occasionally, until the sugar dissolves. Let cool completely. Combine the cooled syrup, peach nectar, orange juice concentrate, vodka and peach schnapps in a freezer-safe resealable container and freeze until firm but still scoopable, 8 hours or overnight. Combine the blueberries, 1/4 cup water and the remaining 2 tablespoons sugar in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook, lightly smashing the berries as they soften, until the mixture is thick and jam-like, 5 to 8 minutes. Let cool completely, then press through a fine-mesh sieve into a bowl to remove the skins and seeds. Pour the peach slush into tall glasses and top each with 1/2 cup seltzer; gently stir to combine. Add about 1 tablespoon blueberry sauce to each glass and gently swirl. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 73512,"Chocolate-Cranberry Treats 1 cup honey 1 tablespoon pure vanilla extract 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature 1 large egg, at room temperature 3 cups crispy brown rice cereal, such as Nature's Path Crispy Rice 1 cup sweetened dried cranberries, coarsely chopped 1/2 cup slivered almonds, toasted, coarsely chopped One 4-ounce chocolate bar, finely grated Instructions: Line a baking sheet with wax paper. Set aside. Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes. Place the grated chocolate in a small bowl. Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 73513,"Sea Bass alla Fiorentina c4 (6-ounce) pieces sea bass 1/4 teaspoon salt, plus more for seasoning fish 1/2 teaspoon freshly ground black pepper, plus more for seasoning fish 2 cups all-purpose flour 3 tablespoons extra-virgin olive oil, plus 3 tablespoons 3 garlic cloves, chopped 1 (14-ounce) can crushed tomatoes 1/2 cup water 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh basil leaves Instructions: Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating. In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate. Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73514,"Roasted Pork Belly with Warm Potatoes and a Celery Radish Salad 2 pounds pork belly 1/2 cup salt 1/2 cup sugar 1/4 cup red wine vinegar 1/2 tablespoon Dijon mustard 1/8 small red onion, chopped 1/2 cup vegetable oil Salt and freshly ground black pepper Reserved pork fat 2 tablespoons chopped shallots 2 russet potatoes, cubed and boiled 1 tablespoon grainy mustard 1 tablespoon red wine vinegar 1/3 bunch fresh chives, chopped Salt and freshly ground black pepper 3 radishes, thinly sliced 2 celery stalks, thinly sliced Celery leaves, for garnish 3 tablespoons soy sauce 1 tablespoon red wine vinegar 1 tablespoon hot sauce Instructions: For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.
Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices. Meanwhile, heat a deep fryer to 350 degrees F. While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper. For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper. For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves. For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.

Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads. ","[Chardonnay, Pinot Gris, GSM (Grenache, Syrah, Mourvdre), Tempranillo]" 73515,"Sweet Plantain Salsa with Tostones 1 cup cooked black beans 1 ear corn, grilled, kernels removed 1 small red bell pepper, seeded and diced 1 small red onion, finely diced 1 to 2 jalapenos, seeded and finely diced 1/4 cup chopped cilantro Juice of 1 lime 2 tablespoons olive oil Salt and pepper to taste 3 very ripe plantains 1/3 cup vegetable oil 4 large unripe plantains Canola oil Salt to taste Instructions: In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and cilantro. Add lime juice, olive oil, salt and pepper. Cut ends off plantains and peel. Cut plantains on the bias so that resulting slices are about 1/2-inch thick. In a large nonstick sautepan over medium to high heat, heat oil. Saute plantains in batches until golden, about 2 minutes on each side. Remove fried plantains to paper towels to drain and sprinkle with salt, if desired. Chop cooled plantains into ?-inch dice and add to bean mixture. Serve with Tostones (see recipe below) TOSTONES: Cut ends off plantains and peel. Cut plantains so that resulting slices are 1-inch round pieces. In a large nonstick sautepan over medium to high heat, heat about 1/2-inch oil. Fry plantains in batches until golden and softened, about 2 minutes on each side. Remove from sautepan and drain. Flatten cooked plantain pieces by pressing with heavy sautepan, until they are about 1/4-inch thick. Briefly dip in a bowl of warm salted water and drain. Return flattened plantains to hot oil and fry again, in batches, until golden, about 3 minutes on each side. Drain on paper towels and sprinkle with salt. Serve with Sweet Plantain Salsa (see recipe above Yield: about 3 dozen tostones.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 73516,"Pumpkin Jelly Shots Nonstick cooking spray 12 maraschino cherries Rolled fondant, optional Six 3-ounce boxes orange flavored gelatin 1 1/2 cups vodka, optional 2 tablespoons brown sugar 2 teaspoons pumpkin pie spice Special Equipment: One 12 count mini muffin tin; 1 pumpkin shaped candy mold or lollipop mold; pumpkin shaped cookie cutter Instructions: Lightly spray a 9 by13-inch sheet tray or baking dish, the mini muffin tin and the pumpkin candy mold with nonstick cooking spray. Place a cherry in the center of each muffin cup. If using a lollipop mold, block off the stick portion of the mold using rolled fondant. Add the gelatin to a bowl. Whisk in 2 cups boiling water and mix until the gelatin is completely dissolved. Add the vodka, (if you do not want to use vodka then substitute with 1 1/2 cups cool water) brown sugar and pumpkin pie spice to the gelatin mixture and whisk until well to incorporate. Pour into the prepared muffin tins, candy mold and sheet tray and refrigerate until set, about 2 hours. Using a lightly greased pumpkin shaped cookie cutter, cut out shapes from the sheet tray of gelatin. Using an offset spatula, remove the cut out gelatin and place on a serving tray. Using an offset spatula, carefully remove the gelatin from the muffin tin cups and place on a serving tray. Turn the candy mold upside down onto a clean surface and bend the mold to allow the gelatin to fall out. Place on a serving tray. Gelatin shots can be stored in the refrigerator until ready to serve. They can be made up to a week in advance and stored in a sealed container or cover with plastic wrap. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73517,"Golden Summer Prawns 1 cup julienned carrot 1 cup julienned cucumber (hothouse) 1 cup julienned bamboo shoots (fresh) 1/2 pound Dungeness crab 1 cup julienned Chinese sausage, chilled 4 pieces rice paper 2 quarts hot water 1 cup white vinegar 2/3 cup granulated sugar 1 fresh pineapple 1/4 cup Chinese red vinegar 3 tablespoons sugar 1 tablespoon Sriracha 2 tablespoons cornstarch 1/2 cup water 1/2 bunch fresh scallions 1/4 bunch fresh cilantro leaves 1/4 finger fresh ginger 2 tablespoons sesame oil 1/3 cup olive oil 1/2 cup water 1 teaspoon salt 4 prawns, shell and tails intact 2 tablespoons Szechwan peppercorns 2 tablespoons salt 1/4 cup olive oil, for sauteing Mache, for garnish Gold leaf, for garnish Edible orchids, for garnish Instructions: Summer roll: Place all ingredients except rice paper in a bowl with the white vinegar and sugar. Reconstitute rice paper with the hot water. Fill paper with vegetables, crab and sausage. Roll up and slice into 2 pieces. Repeat with remaining rice papers.; Sweet and sour sauce: Cut pineapple, put in blender and strain out the juice. Add the juice, vinegar, sugar and Sriracha to a small saucepan and bring to a boil. Combine the cornstarch and water and slowly add to the simmering sauce. When thickened, remove from the heat. Chill and pout into a squeeze bottle. Scallion-Cilantro Puree: Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle. Prawns: Split tails open on the prawns and remove antennas. Crush the Szechwan peppercorns and season prawns along with the salt. Add the oil to a large skillet over medium-high heat. Once heated add the prawns, remove the head and drizzle juices on tail. Garnish: Plate mache, top with summer roll slightly off center and a prawn. Dust all with gold leaf and sauce the plate with scallion-cilantro puree. Dot plate with sweet and sour sauce and garnish prawn tails with edible orchid. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 73518,"Rosemary Greyhound Cocktail 4 ounces ruby red grapefruit juice 2 ounces vodka 1 ounce Rosemary Simple Syrup, recipe follows 1 small sprig fresh rosemary, for garnish 1 cup sugar 1 sprig rosemary Instructions: Combine the grapefruit juice, vodka and Rosemary Simple Syrup in a cocktail glass. Stir, add ice cubes and stir again. Garnish with a rosemary sprig. Combine the sugar, rosemary and 1 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. Let cool, then remove the rosemary sprig. Store in a sealed container in the refrigerator for up to 1 month.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73519,"Phyllo Fettuccine Ice Cream Sandwich 1 pint strawberries, hulled 1/2 pint blueberries 2 tablespoons sugar 1 box phyllo, thawed 1/2 cup clarified butter 1 cup heavy cream 2 teaspoons brown sugar 1 pint vanilla ice cream Confectioners' sugar Instructions: Reserve 4 of the best looking strawberries and blueberries. Cut up the rest of the strawberries in large chunks. In a bowl, toss them with the remaining blueberries and 2 tablespoons sugar. Let sit and macerate for 20 minutes for syrup to develop. Preheat oven 375 degrees F. Remove the phyllo from the box and bag (leave the waxed paper in the center of the roll). Place the roll on a cutting board and slice into 1/4-inch slices. Toss the cut phyllo to separate the strips and remove the waxed paper. Line a sheet pan with parchment paper and make nests of the strips about 3 inches in diameter. Spatter with clarified butter and sprinkle with sugar. Bake for 8 to 10 minutes until golden brown. Whip the cream with the brown sugar until very loose. To serve, place a phyllo nest on each of 4 dessert plates. Place a spoonful of the berry salad on it. Top it with a scoop of ice cream and another phyllo nest. Place the reserved strawberries and blueberries in long wooden skewers and spear through the middle of the stack. Drizzle some of the brown sugar cream around the stack on the plate and then spoon a little of the strawberry syrup in the cream. Sprinkle with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73520,"Mustard Pork 1 tablespoon olive oil 2 pork tenderloins (about 8 ounces/225 g each)
Salt and freshly ground pepper About 3/4 cup/175 ml Dijon mustard (plain or grainy) 1 shallot, minced 1 cup/250 ml dry white wine 1 cup/250 ml creme fraiche 2 tablespoons chopped fresh rosemary Instructions: Preheat the oven to 350 degrees F/175 degrees C.
Rub the oil in a roasting pan. Sprinkle the pork with salt and pepper and rub the pork all over with the mustard. Set it in the pan and pour in 1/2 cup/125 ml water. Roast until the pork is tender, about 1 hour 30 minutes. (If the water evaporates in the pan, add a little more.)
Remove the pork to a serving dish and keep warm. Fry the shallot in the roasting pan on the stovetop. Deglaze with wine and boil to reduce by half. Stir in the creme fraiche and rosemary, and reduce to sauce consistency. Check the seasonings. Slice the pork, pour the sauce on top and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73521,"Pizza with Variations: Potato, Onion and cl, Sausage and Scamorza, Tomato 2 cups/500 ml lukewarm water 1 cube or 2 tablespoons/30 ml fresh yeast 4 cups/1 L all-purpose flour 2 tablespoons/30 ml extra-virgin olive oil 1 teaspoon/5 ml salt 1 recipe Pizza Dough 1 potato, thinly sliced 1 onion, thinly sliced 1 sprig fresh rosemary Extra-virgin olive oil, for drizzling Salt 1 recipe Pizza Dough 1 white onion, thinly sliced 1 cl pepper, sliced Extra-virgin olive oil Salt and freshly ground black pepper 1 recipe Pizza Dough Extra-virgin olive oil 8 ounces/0.2 kg pork sausage, about 1 2 ounces/75 g smoked scamorza cheese, coarsely chopped 1 recipe Pizza Dough 5 to 7 cherry tomatoes Extra-virgin olive oil Salt Freshly grated Parmigiano cheese, for sprinkling Instructions: For the pizza dough: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes. Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid. Divide the dough into 4 equal portions to make individual-size pizzas, if desired. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. For the potato pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the potato and onion slices on the dough and add the rosemary. Drizzle with olive oil and then add salt. Bake for approximately 15 minutes. For the onion and cl pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the onion slices and cl pepper slices on the dough. Drizzle with olive oil and then add salt and pepper. Bake for approximately 15 minutes. For the sausage and scamorza pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Break up bits of sausage and place on the dough. Then add the scamorza cheese. Bake for approximately 15 minutes. For the tomato pizza: Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. With your hands, squish the tomatoes onto the dough. Drizzle with olive oil and add salt. Then add the Parmigiano cheese. Bake for approximately 15 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 73522,"Hurricane Crushed ice 4 ounces dark rum 2 ounces fresh orange juice, plus orange slices for garnish 1-ounce fresh squeezed lemon juice 3 ounces pineapple juice 1/2-ounce grenadine Instructions: Fill 2 hurricane glasses with crushed ice. Mix all of the remaining ingredients in a shaker and pour into the glasses. Garnish each glass with an orange slice. ","[Rum, Pineapple, Orange]" 73523,"Homemade Pita Bread 1 1/3 cups warm water, around 110 degrees F 1 tablespoon honey 1/2 teaspoon active dry yeast 3 3/4 cups bread flour, plus more for dusting (see Cook's Note) 4 1/2 teaspoons olive oil, plus more for spraying or brushing 2 teaspoons kosher salt
Instructions: Mix together the water, honey and yeast and allow the yeast to bloom until very foamy, 5 to 10 minutes. To a mixer fitted with the dough hook attachment, add the flour, olive oil and salt. Turn the mixer on low to combine. Pour in the yeast mixture and mix on low speed until a smooth dough mass forms, 2 to 3 minutes. Scrape the sides and bottom of the bowl and mix for 1 more minute. Portion and shape the dough into 8 even balls, roughly 4 ounces each. Place on a sheet tray and spray or brush the tops with olive oil. Tightly wrap with plastic wrap and refrigerate overnight. The next day, allow the dough to temper back to room temperature for 1 hour. Set up your grill for high heat. If using a charcoal grill, distribute the coals evenly on the edges of the grill, leaving the middle with no coals. If using a gas grill, heat one side only. Allow the temperature to reach 475 degrees. Place a small saucepot with water on the grill for extra moisture. Place a flat cast-iron pan onto the grill grate to preheat. On a very lightly floured surface, roll each pita ball into an 8-inch round and allow to rest for 10 minutes before baking. Place a dough round onto the hot pan, close the grill and bake for 1 minute. Flip and bake for another minute, then remove to a ziptop bag. This will ensure the pita stay moist and fresh. Repeat with the remaining dough rounds. Serve! To make in the oven: Place a flat cast-iron pan and a small pan of water on the bottom rack of the oven and preheat the oven to 475 degrees F. Place the rolled dough onto the hot pan and bake for 1 minute. Flip and bake for another minute. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73524,"Moroccan Coffee Granita with Orange Water Cream Parfait 1/2 cup espresso coffee beans 1 teaspoon ground cinnamon
Large pinch ground ginger Large pinch ground nutmeg Large pinch freshly ground black pepper
1 cardamom pod
1 whole clove
1/2 cup granulated sugar
Splash of sambuca
1 cup very cold heavy cream 2 tablespoons confectioners' sugar
2 teaspoons orange flower water
1 teaspoon finely grated orange zest
1/4 teaspoon pure vanilla extract
Candied orange peel, for garnish
Fresh mint sprigs, for garnish
Instructions: For the Moroccan coffee granita: Put the coffee beans, cinnamon, ginger, nutmeg, black pepper, cardamom and clove in a coffee grinder and process until ground. Place the ground spiced coffee into a coffee maker, add 4 cups cold water and brew according to the manufacturer's directions. Transfer the brewed coffee to a small saucepan, add the granulated sugar and cook over low heat until the sugar is completely dissolved. Stir in the sambuca. Pour the mixture into a 9-by-13-inch metal or glass baking dish. Freeze until ice crystals begin to form around the edges, 3 to 4 hours, depending on how cold your freezer is. Using a fork, stir the mixture well and return to the freezer. Continue freezing, stirring and scraping every 30 minutes, until the mixture is thoroughly frozen and the crystals are fluffy, another 3 to 4 hours. For the orange water cream: Combine the cream, confectioners' sugar, orange flower water, orange zest and vanilla extract in the chilled bowl of a stand mixer fitted with the whisk attachment. Mix until soft peaks form. Layer the granita and orange water cream in tall glasses. Garnish with candied orange peel and mint sprigs ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 73525,"Ouzi Lamb 1 cup vegetable oil 1 boneless leg of lamb
3/4 cup apple cider vinegar
1/4 cup diced garlic plus 5 to 6 peeled garlic cloves 4 large yellow onions, cut small
1/4 cup Burgundy wine
1/4 cup Marsala wine
1/4 cup sherry wine
1 tablespoon salt
1 teaspoon ground allspice
3/4 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
2 or 3 small tomatoes
4 to 5 bay leaves
4 to 5 rosemary sprigs 1 pound lean ground beef 1/4 cup vegetable oil
2 large onions, diced 3 cups long grain rice
3 teaspoons salt
1 1/2 teaspoons allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon ground black pepper
3 teaspoons butter 1 ounce almond slivers 1 ounce pine nuts 1 cup plain yogurt Instructions: For the lamb: Preheat the oven to 350 degrees F. Heat oil in a large Dutch oven and sear lamb all around until nicely browned. Remove to a roasting pan and drizzle with apple cider vinegar. Add diced garlic, then onions to the Dutch oven and cook until tender, 8 to 10 minutes. Add Burgundy, Marsala, sherry, salt, allspice, pepper, cinnamon and 1 1/2 quarts water and let it simmer a few minutes. Add tomatoes, bay leaves, rosemary and the contents of the Dutch oven to roasting pan with the lamb. Cover it tight and roast until tender, 3 to 3 1/2 hours. For the ouzi rice: Meanwhile, add ground beef to a hot pot and cook, stirring and mashing constantly, until cooked, 10 to 12 minutes. Remove from pan and set aside. Place oil and onions in same pot and cook until tender. Add the rice and stir all together, then add the ground beef, salt, allspice, cinnamon, pepper and 4 1/2 cups water. Cover and cook on really low heat for 40 minutes. For the beurre noisette: Cook the butter in a small saucepot until it starts to brown, then add almonds and pine nuts and continue to cook until toasted. Serve chunks of lamb over ouzi rice. Top with beurre noisette and serve with yogurt.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 73526,"Italian Egg Sandwich 2 teaspoons olive oil 1 large egg Salt and pepper 1 slice rustic white bread (1/2-inch-thick) 1 garlic clove 1 tablespoon grated Parmesan 1/4 cup warm Simple Tomato Sauce, recipe follows, or store-bought chunky marinara sauce, drained of excess liquid 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped
1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt. Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 73527,"Mushroom Grits Quiche 2 tablespoons unsalted butter, at room temperature 2 tablespoons stone-ground cornmeal, lightly toasted in a dry pan
3 tablespoons canola oil 2 shallots, finely diced
1 clove garlic, smashed
1 1/2 pounds mixed mushrooms (such as cremini, shiitake, portobello, oyster), caps removed and chopped 2 tablespoons chopped fresh parsley, plus more for garnish
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper Splash of white wine
1 cup whole milk
1 cup stone-ground grits
1 cup grated Asiago cheese
4 ounces sharp white Cheddar, coarsely grated
3 large eggs
Few dashes hot sauce, such as Cholula 5 ounces baby kale 3/4 cup grated Parmesan
1/4 cup lightly toasted walnuts
1 small clove garlic, chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for serving
1 teaspoon finely grated lemon zest
Instructions: For the quiche: Preheat the oven to 350 degrees F. Put a 10-inch square baking dish on a baking sheet, brush the bottom and sides with the butter and sprinkle with the toasted cornmeal. Heat 2 tablespoons of the canola oil in a large skillet over high heat until it begins to shimmer. Add the shallots and cook, stirring, about 1 minute, then add the garlic and cook, stirring, another minute. Add the mushrooms and cook, stirring occasionally and adding up to 1 tablespoon more of oil if necessary, until lightly golden brown and their liquid has evaporated, about 10 minutes. Add the parsley and thyme. Season with salt and pepper. Add the wine and cook until almost all of the liquid is gone, about 1 minute. Remove to a plate and cool. Bring the milk and 3 cups water to a boil in a large saucepan over high heat. Add 1 tablespoon salt and 1/4 teaspoon black pepper. Slowly whisk in the grits and bring to a boil, stirring. Cook the grits, stirring occasionally, until thickened and slightly soft, about 15 minutes. Remove from the heat and stir in the Asiago and half the Cheddar and some salt and pepper. Whisk the eggs in a large bowl. Whisk in a small amount of the grits mixture to warm the eggs, Whisk in the rest of the grits mixture and then fold in the mushrooms. Transfer the mixture to the prepared baking dish and top with the remaining Cheddar. Bake the quiche until it is just set and the cheese is bubbling, about 50 minutes. Cool 10 minutes before serving. For the pesto: Combine the kale, Parmesan, walnuts, garlic, salt and pepper and a splash of the olive oil in a food processor and pulse several times to coarsely chop. With the motor running, add the remaining oil until the pesto is thick and creamy. Stir in the lemon zest and season with some salt and pepper. If too thick, add a few tablespoons of cold water. To serve: Spoon the quiche into shallow bowls. Spoon some of the kale pesto on top and drizzle with olive oil. Serve warm with the hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73528,"Truckie Taco Salad 1 tablespoon olive oil 1 onion, chopped 2 1/2 pounds ground turkey 1/4 cup chili powder 1 tablespoon dried oregano 1 teaspoon ground cumin Salt 1 (12-ounce) can pitted olives 1 (28-ounce) can kidney beans 1 (16-ounce) can garbanzo beans 2 (16-ounce) cans pinto beans with jalapenos 2 tomatoes, roughly chopped 2 heads lettuce, shredded 2 cups shredded low-fat cheddar 8 ounces baked tortilla chips 2 cups nonfat mayonnaise 1/2 cup taco sauce 1 teaspoon hot red pepper sauce Instructions: In a large nonstick skillet, heat the oil and cook the onions over medium heat until soft and translucent. Add the ground turkey and cook for about 7 minutes, until the turkey loses its pink color. Use a wooden spoon to break the meat apart while it cooks. Carefully drain off any liquid, then stir in the chili powder, oregano, cumin, and salt, and cook for 1 minute. Add the olives, kidney beans, garbanzos, and pinto beans and mix well. Stir in the tomatoes. In a large serving bowl, combine the lettuce, cheese, and chips. Add the turkey mixture and toss well. In a small bowl, combine the mayonnaise, taco sauce, and hot red pepper sauce. Pass the dressing at the table with the salad. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 73529,"Souvlaki (Wicked Kebabs) 1 3/4 pounds/800 g leg of pork, shin if you can get it, the best quality you can afford, cut into 3/4-inch/2 cm chunks 1 tablespoon dried mint 1 tablespoon dried oregano 2 cloves garlic, peeled and finely grated 3 1/2 ounces/100 ml good-quality olive oil Juice of 1 lemon 1 tablespoon red wine vinegar A pinch sea salt A pinch freshly ground black pepper 3 sweet pointed peppers, a mixture of colours is nice Half a large cucumber 6 3/4 ounces/200 ml natural yoghurt 1 small clove garlic, peeled 1 heaped teaspoon dried mint 1 1/2 teaspoons red wine vinegar 8 flatbreads, to serve 4 sprigs fresh mint, leaves picked A small bunch fresh dill, chopped (stalks and all) Red wine vinegar Greek extra-virgin olive oil 1 lemon, to serve Instructions: For the kebabs: Put the pork chunks, dried mint, dried oregano, garlic, olive oil, lemon juice, vinegar, salt, and black pepper into a bowl and use your clean hands to mix everything together really well. Cover with plastic wrap or clingfilm, then pop into the refrigerator for 30 minutes, or longer if you want the flavours to get a bit more intense. Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with plastic wrap or clingfilm and put to one side to steam for 5 minutes or so, this will help their skins to come off. To make the tzatziki: Coarsely grate the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you've got the balance right, then put aside. Preheat a griddle pan or grill on a high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking. Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra-virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges. Put a dollop of tzatziki and the meat from 1 skewer on each warmed flatbread. Top with some of the pepper mixture, a drizzle of extra-virgin olive oil and a good squeeze of lemon juice. Life doesn't get much better. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 73530,"Cauliflower Gratin with Garlic Breadcrumbs 2 tablespoons extra-virgin olive oil 2 Granny Smith apples, cored, peeled and sliced
2 yellow onions, peeled and thinly sliced 1 tablespoon curry powder
Salt and freshly ground pepper Salt and freshly ground pepper
2 heads cauliflower, stemmed and \cored\ and cut into 1/2-inch slices
1/2 cup heavy cream 2 tablespoons unsalted butter 4 cloves garlic, peeled and \grated\ on a grater 4 cloves garlic, peeled and \grated\ on a grater
1 teaspoon garlic powder 1 cup breadcrumbs (preferably panko), toasted 1/2 cup grated Parmesan Instructions: Preheat the oven to 375 degrees F. Prepare the filling for the gratin: Heat a large, heavy-bottomed pot over low heat. Add the olive oil, apples, onions and curry. Season lightly with salt and pepper. Cook over low heat until the apples and onions become tender and translucent, 3 to 5 minutes. Place a steamer basket over a pot of boiling water (or, if you have a steamer, simply use that) and steam the pieces of cauliflower until they are tender, 8 to 10 minutes. While the cauliflower is still warm, add it to the pot with the apple/onion mixture and stir to blend. Allow the vegetables to simmer gently on the stove until they are tender but still hold their shape, 15 to 20 minutes. If there is not sufficient liquid, add a little water to the pot so nothing burns as it cooks. Stir in the cream and allow the mixture to \rest\ on the stove with the heat off, 5 to 10 minutes. Taste and adjust the seasoning, if needed. Prepare the topping: In a medium skillet, melt the butter and stir in the garlic. Cook for 1 minute, stirring, and season with salt. Add the garlic powder and breadcrumbs and stir to blend. Pour the cauliflower mixture into a gratin dish and top with half the breadcrumbs. Place in the oven and bake until hot and bubbly, 10 to 15 minutes. Remove and top with the Parmesan and the remaining breadcrumbs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 73531,"Orange Liqueur Cupcakes 16 tablespoons (2 sticks) butter 2 1/2 cups sugar 2 1/2 cups buttermilk 1 1/2 teaspoons orange extract 3 eggs 3 3/4 cups all-purpose flour 2 1/2 teaspoons baking powder 2 1/2 teaspoons baking soda 2 tablespoons orange liqueur (recommended: Grand Marnier) 2 oranges, zested 1 pound (4 sticks) butter 1/4 cup honey 1 teaspoon orange extract Pinch salt 1 1/2 pounds powdered sugar, divided 1 1/2 cups cocoa powder 2 tablespoons heavy cream 2 tablespoons orange liqueur (recommended: Grand Marnier) Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line muffin tins with cupcake liners. In a stand mixer with the paddle attachment, cream together the butter and sugar. In a separate bowl, whisk together the buttermilk, extract and eggs. In another bowl, sift the flour, baking powder and baking soda. Add the orange liqueur and orange zest. Alternate the egg mixture and flour mixture into the butter and sugar until well combined. Make sure to scrape down the sides of the bowl and mix well. Spoon the mixture into the prepared muffin tins. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 35 minutes. Let cool completely before frosting. While the cupcakes are baking, make the frosting. For the frosting: Beat the butter, honey, orange extract and salt until smooth. Then slowly add the powdered sugar, 1 cup at a time, the cocoa powder, heavy cream and orange liqueur. Refrigerate the frosting until the cupcakes are cooled, about 30 minutes. Frost each cupcake and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 73532,"Beach Blanket Clambake 8 purple potatoes 8 ears corn 8 lobster tails 16 lobster claws 2 kielbasa, split and cut in 8 pieces 8 dozen hard-shell clams, such as cherrystone or littleneck 2 whole flounders, wrapped in aluminum foil with thyme, oil, and lemon slices 8 dozen oysters Instructions: Dig a shallow pit in the sand and line with large stones. Gather driftwood from the beach and pile on top of the coals. Create a bonfire by burning the wood for 1 to 2 hours until the rocks are red hot. Rack off the ashes. Set 1 cinder block on each corner of the pit to form the base. Lay a barbecue grate (or a piece of steel) on top to make a table. Gather seaweed from the beach and place a thick layer on the metal. Place the potatoes and corn on the rack, then cover with a thin layer of seaweed. Mound the lobster tails, claws and kielbasa evenly on top, then cover with another thin layer of seaweed. Set the clams and flounder on top and cover with another layer of seaweed. Finally, set the oysters on top, then cover with a thick layer of seaweed. The juice from the seafood will drip down and flavor the corn and potatoes. Cover the entire bake with burlap or a tarp soaked in seawater. The tarp traps in the seaweed steam and bakes the food. Keep the tarp wet by pouring seawater over the top if needed. Cook until the clams open and the lobster is bright red, about 1 to 1 1/2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 73533,"Mac and Jack Salad 1 pound macaroni elbows or cavatappi corkscrew shaped hollow pasta Salt 1 cup frozen corn, defrosted 1 red bell pepper, chopped 1 small red onion, chopped 4 ribs celery, chopped Black pepper 8-ounce brick Monterey pepper jack cheese, diced 2 tablespoons red wine vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it 1 cup store bought tomatillo salsa (mild, green) or chipotle salsa (hot, smoky red) 2 tablespoons chopped cilantro leaves or flat-leaf parsley Instructions: Bring water to a boil, salt it and add pasta. While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper. Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese. Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73534,"Sheet Pan Shrimp Puttanesca 1 red onion, cut into wedges 3 cups sourdough bread, cut into 1-inch cubes
1 pint (2 cups) cherry tomatoes
1/2 cup pitted Ni?oise olives
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
2 pounds jumbo (U15) shrimp, peeled and deveined and tails removed
2 tablespoons red wine vinegar
1 anchovy, minced
1 tablespoon capers, drained
1/3 cup fresh parsley leaves, plus 2 tablespoons, chopped Parmesan shavings, for garnish Instructions: Preheat the oven to 375 degrees F. Combine the onion, bread cubes, tomatoes and olives on a rimmed baking sheet Sprinkle with 1/2 teaspoon salt and black pepper to taste. Drizzle with 2 tablespoons of olive oil and toss everything together. Disperse evenly on the baking sheet and bake until the bread just starts to crisp, 12 to 15 minutes. In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 1/2 teaspoon of salt. Arrange on the baking sheet among the bread mixture. Bake until the shrimp are opaque and just cooked through, 8 to 10 minutes. Meanwhile, whisk together the remaining 1 tablespoon olive oil, vinegar and anchovy in a small bowl. Stir in the capers and set aside. Remove the baking sheet from the oven. Add the parsley leaves and dressing and toss to evenly coat. Transfer to a platter and garnish with the chopped parsley. Add Parmesan shavings. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73535,"Steamed Dumpling Spoons with Special Sauce 1/2 pound ground pork 1/2 cup finely chopped straw mushrooms (recommended: Polar) 3 scallions, green parts only, finely chopped 1 tablespoon minced ginger 1 tablespoon low-sodium soy sauce 1 teaspoon sesame seed oil 2 tablespoons hot and spicy Szechwan seasoning mix (recommended: Sun Luck) 21 gyoza or pot sticker wrappers 1/4 cup rice wine vinegar 1/2 teaspoon Asian Chili paste 1 teaspoon minced ginger 1 1/2 teaspoons honey Instructions: For the dumplings:
In a large bowl, combine ground pork, chopped mushrooms, scallions, ginger, soy sauce, sesame seed oil, and seasoning mix. Stir thoroughly. Place 1 tablespoon of filling on each wrapper and gather sides up to middle. Leave center of dumpling open. Tap bottom on counter so dumplings sit upright. To keep dumplings from drying out, cover with a damp paper towel until ready to steam. Cut a piece of parchment paper to fit bamboo steamer. Lightly spray with cooking spray and fit into steamer. Place dumplings in steamer and set on top of a wok or medium pot of boiling water. Steam for 6 to 8 minutes or until filling is cooked through. For the special sauce: In a medium bowl, stir together all Special Sauce ingredients. Serve dumplings on a Chinese soup spoon with a small amount of sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73536,"Buffalo Popcorn 3 tablespoons Buffalo wing hot sauce 2 tablespoons butter One 7-ounce bag store-bought popped kettle corn 1 tablespoon plus 1 1/2 teaspoons blue cheese powder Instructions: Heat the wing sauce and butter in a small saucepan over medium heat until the butter melts. Pour the sauce over the kettle corn in a large bowl and stir to coat. Sprinkle with the blue cheese powder and toss. Enjoy. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 73537,"Smoked cl Cole Slaw 1/2 cup Hellmann's? or Best Foods? Real Mayonnaise 2 Tbsp. chipotle peppers in adobo sauce 2 Tbsp. fresh lime juice 2 tsp. honey 1 tsp. ground cumin Kosher salt and freshly ground black pepper 1 medium head green cabbage, finely shredded 2 large carrots, finely shredded 1 small onion, halved and thinly sliced 1/4 cup chopped fresh cilantro Instructions: Combine Hellmann's? or Best Foods? Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving. Also terrific with Hellmann's or Best Foods Light Mayonnaise. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 73538,"Rainbow Crispy Treats 4 tablespoons salted butter, plus more for the cake pan One 10-ounce bag regular marshmallows
1/4 teaspoon kosher salt
4 cups fruit-flavored cereal, such as Fruity Pebbles 2 cups rice cereal
One 10-ounce bag mini rainbow marshmallows
1/4 cup rainbow sprinkles
4 ounces white chocolate Instructions: Thoroughly grease a straight-sided 9-inch square cake pan with butter. Melt the butter in a large, heavy-bottomed pot set over medium heat. Cook, swirling the butter around in the pot, until it foams and turns a medium golden brown, 3 to 4 minutes. Add the regular marshmallows and stir until they're completely melted. Add the salt and give it another stir. Remove the pot from the heat and pour in the cereal. Gently fold it into the marshmallow until well combined. Next, add the mini rainbow marshmallows and fold them into the mix. Some will melt, but some will remain whole; that is the way you want it. Turn the mixture into the buttered cake pan and press flat using a wooden spoon or spatula. Sprinkle with the rainbow sprinkles over the top while it is still warm. Let cool completely, about 20 minutes. When the crispy treats are cool, place the white chocolate in a heatproof bowl set over boiling water. Heat, stirring, until the chocolate is melted and completely smooth. Set aside for a minute to cool. Drizzle the white chocolate over the cooled crispy treats and let the chocolate set for 5 minutes. Cut into 1 1/2-inch squares.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73539,"Leftover Thanksgiving Pull-Apart Sliders 1 1/4 cups leftover gravy 2 cups (about 8 ounces) shredded leftover turkey
One 12-pack pull-apart dinner rolls 2 cups leftover stuffing 1/2 cup leftover cranberry sauce 1 heaping cup leftover mashed potatoes, warmed 6 slices provolone
1 tablespoon unsalted butter, melted Flaky sea salt, for sprinkling
Instructions: Combine the gravy and turkey in a medium saucepan and set over medium heat. Cook, stirring occasionally, until the gravy is hot and bubbling, 3 to 5 minutes. Turn off the heat, cover and set aside. Put a rack in the center of the oven and preheat the broiler.
Split the attached dinner rolls in half horizontally, keeping them attached. Put the top and bottom halves cut-side up on a baking sheet. Cover the bottom half with the stuffing. Broil until toasted, 1 to 3 minutes.
Preheat the oven to 400 degrees F.
Spread the cut side of the roll tops with cranberry sauce. Cover the stuffing with mashed potatoes, then use the back of a small spoon to make 12 wells (1 for each slider) in the potatoes. Spoon the turkey and gravy into the wells (it will spill over the wells but this is okay) then cover with overlapping slices of provolone. Cover with the roll tops, then brush the tops with the melted butter. Sprinkle with flaky sea salt. Bake until the bread is toasted and the cheese is melted, 10 to 12 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73540,"Apple, Turnip and Sage Dressing 8 stalks celery, stalks trimmed of leaves and ends, washed, dried and cut into 1/4-inch thick half moons 8 slices white sandwich bread 1 teaspoon dry rosemary 10 fresh sage leaves, stemmed and cut into thin strips 4 medium turnips, peeled and cut into 1/2-inch thick cubes 1 teaspoon ground allspice 3 medium yellow onions, peeled, halved and cut into thin slices 2 teaspoons granulated sugar Kosher salt and freshly ground white pepper 1 pound loose pork breakfast sausage, broken into small pieces and cooked 1 cup low-sodium chicken stock, boiled and cooled 1 stick to 1 1/4 sticks (8 to 10 tablespoons) unsalted butter 4 medium Granny Smith apples, cored, peeled and cut into 8 to 10 even wedges Instructions: Preheat the oven to 400 degrees F.
In a large skillet, melt 1/4 stick (2 tablespoons) of the butter. Add the apple wedges and onions. Season with the sugar and salt and pepper to taste. Cook over medium heat until the apples and onions become slightly tender and yielding but still hold their shape, 5 to 8 minutes. Stir in the celery and cook to soften it slightly, about 2 additional minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece. Cut into 1-inch squares and transfer them to a large bowl. Toss with the rosemary, sage and some salt and pepper. Mix to blend. Set aside.
Heat a large skillet and add 1 tablespoon of the butter. When it melts, stir in the turnip cubes and sprinkle with the allspice. Season with salt and cook over medium heat until tender, 3 to 5 minutes. Combine the apple, onion and celery mixture with the cooked breakfast sausage and turnips in the bowl containing the toasted bread. Mix to blend, and add the chicken stock to moisten all of the ingredients.
Place into a rectangular baking dish and bake until golden and cooked through, 45 to 50 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 73541,"Italian Mini Meat Loaves with Mac and Three Cheeses 1 1/3 pounds ground sirloin 1 large egg, beaten 2/3 cup Italian bread crumbs, a couple of handfuls 1/4 cup grated Parmigiano, plus 1/2 cup 1/2 small green bell pepper, chopped 1 small yellow onion, finely chopped 4 cloves garlic, chopped 3 tablespoons tomato paste Salt and pepper 2 tablespoons extra-virgin olive oil 1 pound corkscrew shaped pasta with lines (cavatappi) or small shell pasta 2 tablespoons butter 2 tablespoon all-purpose flour 2 cups milk 2 cups shredded sharp Cheddar 1/2 cup shredded asiago cheese 1 teaspoon coarse black pepper 1/2 cup Italian bread crumbs 2 tablespoons chopped fresh thyme leaves 2 to 3 tablespoons chopped rosemary leaves 1/4 cup chopped flat-leaf parsley Instructions: Put a large pot of water on to boil for pasta. Preheat oven to 425 degrees F. Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes. When the pasta water boils, salt water and add pasta. Cook until slightly undercooked ? pasta will continue to cook when combined with cheese sauce. Melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble. Thicken milk, 2 to 3 minutes. Add cheeses: Cheddar, asiago, 1/2 cup Parmesan and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a flameproof baking dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil and herbs to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. Serve cheese and pasta alongside meat loaf. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 73542,"Green Beans with Toasted Pine Nuts 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.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73543,"Creamy White Bean Yogurt Sauce 3/4 cup cooked white beans 1 small garlic clove, coarsely chopped 1/4 cup plain yogurt 1/2 lemon, juiced 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73544,"Smashed Potatoes with Garlic Oil 2 pounds red-skinned potatoes (about 6) Kosher salt 1/2 cup extra-virgin olive oil, plus more for drizzling 3 cloves garlic, smashed 2 wide strips lemon zest (removed with a vegetable peeler) 2 sprigs thyme 1 sprig rosemary Freshly ground pepper 1 tablespoon chopped fresh chives Instructions: Put the potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, about 40 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the saucepan. Meanwhile, combine the olive oil, garlic, lemon zest, thyme and rosemary in a small saucepan over medium heat. Cook until the garlic starts to sizzle, about 30 seconds. Reduce the heat to medium low and cook until the garlic has softened and browned, 2 to 3 more minutes. Remove from the heat and discard the lemon zest and herb sprigs with a slotted spoon. Add the garlic and oil to the saucepan with the potatoes along with 3/4 teaspoon salt and a few grinds of pepper. Lightly smash with a potato masher, gradually adding the reserved cooking water as needed, until combined. Transfer to a serving dish and drizzle with olive oil; top with the chives just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73545,"Charred Caraway Cabbage 1 small head Savoy cabbage, cut into 8 wedges 4 tablespoons unsalted butter, melted 1/4 cup extra-virgin olive oil 2 teaspoons caraway seeds Kosher salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. Arrange the cabbage wedges on the baking sheet. Combine the melted butter and olive oil in a bowl; brush on the cabbage wedges. Sprinkle with the caraway seeds, 1 teaspoon salt and a few grinds of pepper. Sprinkle 2 tablespoons water on the baking sheet. Roast until the cabbage is very tender and browned around the edges, 30 to 35 minutes. Transfer to a platter and season with salt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73546,"Hot Toddy 1.3 litres (2 pints) milk 4 tablespoons malt powder 3 tablespoons sugar 3, 4 or 6 shots whisky 2 vanilla pods, scored and the seeds scraped out Instructions: Heat up the milk and whisk in the malt, sugar to taste, whisky, vanilla seeds and pods. Whisk up, then, if you have a cappuccino frother, whiz up to make some lovely froth. ","[Whiskey, Brandy, Rum]" 73547,"Herb and Egg Scramble with Garlic Toast and Sliced Tomato 12 eggs, beaten 4 ounces garlic and herb cheese (such as Boursin or Alouette) or, cream cheese, cut or crumbled into small pieces 3 tablespoons chives, chopped -- about 12 blades Salt and black pepper A few drops hot sauce 2 tablespoons butter or extra-virgin olive oil 4 plum or Roma tomatoes, sliced lengthwise Smoked salmon, sliced ham or salami, chopped -- optional additions for the eggs 8 slices white, wheat, soft sliced Italian or whole grain bread 2 large cloves garlic, cracked away from skin 4 tablespoons softened salted butter Instructions: Whisk eggs with cheese and chives and season with salt and pepper and a few drops hot sauce. Preheat a large nonstick skillet over medium heat. Add butter or extra-virgin olive oil to the pan. Heat butter or oil, then add eggs. Add the optional addition, if desired, at this point. Scramble to desired consistency and serve with a sliced plum tomato per person, seasoned with salt and pepper, alongside the eggs. Pass garlic toast at table: rub hot toast with cracked garlic, then butter as usual. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73548,"Saffron Pound Cake with Lemon Caramel Sauce 10 tablespoons orange juice 2 pinches saffron 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) butter, softened at room temperature 1 1/3 cups sugar 4 eggs 1 cup sugar 3 tablespoons water 6 tablespoons freshly squeezed lemon juice 1/2 vanilla bean, split Instructions: Serving Suggestion: Cinnamon ice cream Make the Pound Cake: Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a small saucepan, bring the orange juice and saffron to a boil then turn the heat off immediately and let steep 5 minutes. In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the saffron spiked orange juice, trying to use all the threads in the orange juice. Mix just until smooth. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes. Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining saffron spiked orange juice (about 1/3 cup), until the sugar is dissolved. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until all the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator. The cake will last up to a week, well-wrapped with plastic wrap. Make the Lemon Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber-colored caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color. Add the lemon juice and vanilla and wait for the caramel to bubble and subside. Let the caramel cool. To serve, cut the pound cake in thin slices and serve with scoops of cinnamon ice cream and a drizzling of lemon caramel sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]

" 73549,"Madrid Martini 1.25 oz. Smirnoff Citrus Vodka 0.5 oz. almond liqueur 2.5 oz. cola 1 piece(s) cherry Instructions: Squeeze an orange wheel, cherry, and lemon wedge into shaker, add ingredients, shake and strain in a martini glass. Cola will lose its effervescence. Garnish with an orange wheel.; ","[Vodka, Lime, Orange]" 73550,"Foie Gras, Peanut, and Grapes 1 pound 10 ounces foie gras, softened 3 pounds 4 ounces salt 8 3/4 ounces sugar 5 1/4 ounces pink salt 2 1/2 tablespoons five spice powder 1/4 cup brandy 1/4 cup port 1 1/2 cups heavy cream 3 1/2 ounces sauterne reduction (reduced from almost 2 bottles of sauterne) 3 1/4 ounces veal demiglace 4 sheets gelatin, bloomed 2 eggs 2 egg yolks Salt and freshly ground black pepper 3 ounces isomalt 3 ounces grape instant drink powder (recommended: Kool-Aid) 2 ounces sable dough, or storebought shortbread cookies 1 cup peanut butter 1/2 cup water 2 tablespoons chopped roasted peanuts 8 sheets bronze gelatin, bloomed 2 cups grape juice End of 1 lobe foie gras 2 cups high-quality grape juice Red wine vinegar Salt Agar 4 small slices foie gras Flour, for coating 3 tablespoons duck fat 1 teaspoon finely chopped roasted peanuts Instructions: Pass the softened foie gras through a tamis or fine mesh sieve into a large bowl. Mix the salt, sugar, pink salt, five spice powder, brandy, and port into the foie gras. Divide evenly among three vacuum-sealed bags, each weighing about 9 ounces each. Let cure in the refrigerator for at least 2 days. To make the smoked foie gras custard: Remove the foie gras from one of the vacuum-sealed bags. Place it in a slotted pan. Light 2 pieces of fig wood over a burner, set the smoking branches in a large roasting pan, and place 4 large ring molds or ramekins in four corners of the pan. Set a wire rack on top of the molds, and a bag of ice on the wire rack. Finally, put the slotted pan over the ice and cover it quickly with tinfoil. Let it cold-smoke for 30 minutes. Preheat the oven to 350 degrees F. Heat the cream, reduced sauterne, and veal demiglace in a saucepan. In a blender, emulsify the smoked foie gras and bloomed gelatin. Transfer to a bowl and chill completely. Whisk in the eggs and yolks. Adjust the salt and pepper if needed. Pour into ramekins. Set the ramekins in a roasting pan lined with towels and filled with 1/2-inch of water. Bake about 25 minutes, rotating the pan halfway. Let cool. To make the grape tuile: Preheat the oven to 350 degrees F. In a coffee grinder, grind the isomalt, grape instant drink powder, and sable dough together. Sift onto a silicone-lined baking sheet. Bake for 5 to 6 minutes. While still warm cut into rounds. To make the mille feuille: Bring the 2 remaining vacuum-sealed bags of cured foie gras to room temperature. Fill two small flat pans of equal size with the foie gras. Smooth the tops, and keep refrigerated as you prepare the other components. In a pot, combine the peanut butter, water, and peanuts. When it's warm, add 4 sheets of the bloomed gelatin. Set aside. In another pot, heat the grape juice and add the remaining 4 sheets of gelatin. Set aside. Smear the peanut butter gelee atop one of the sheets of foie gras, and carefully place the other sheet of foie gras on top. Press down gently to adhere the two sides. Refrigerate until cold. Pour the grape gelee mixture over the exposed layer of foie gras and let set. Refrigerate. Slice into small squares using a hot knife. To shave the foie gras: Chill the end piece of the foie gras lobe very well and slice on a deli slicer very thin. It will curl up into small tubes. Set aside in the refrigerator. To make the grape gel: In a saucepan, bring the grape juice to a boil and reduce until concentrated and very flavorful, and reduced by about one-quarter. Season with vinegar and salt, to taste. Measure the liquid. For every 100 milliliter (3.4 ounces) of liquid, use 1 gram (scant 1/4 teaspoon) of agar. Add the agar to the liquid and bring to a boil while whisking. Let set up in cooler. Once it's set, blend the gelee until thick, adding grape juice to thin it, if needed. Adjust the seasoning. To sear the foie gras: Coat the foie gras with flour. In a small saute pan, melt the duck fat and sear the foie gras. Top with the peanuts. To plate, arrange each component on a plate. ","[Rhone Blends, Pinot Noir, Barolo, Tempranillo]" 73551,"Wild Boar Coppa Steaks 1/4 cup canola oil 4 teaspoons finely chopped cilantro stem 4 teaspoons fish sauce 4 teaspoons chopped lemongrass 4 teaspoons oyster sauce 4 teaspoons chopped shallots 2 teaspoons chopped garlic Eight 8-ounce wild boar (or pork) coppa steaks Kosher salt and freshly ground black pepper Tiger Bite Hot Sauce, recipe follows Sticky rice and grilled vegetables, for serving 4 to 5 cloves garlic 3 fresh Thai bird chiles 1 large shallot, halved 2 to 3 tablespoons canola oil, plus more for brushing Kosher salt and freshly ground black pepper 2 cups chopped fresh cilantro leaves 2 tablespoons fish sauce 1 tablespoon oyster sauce Juice of 2 limes Instructions: For the marinade: Mix together the oil, cilantro stems, fish sauce, lemongrass, oyster sauce, shallots and garlic in a small bowl and set aside. For the boar: Place one sheet of plastic wrap on a clean cutting board. Put one wild boar coppa steak in the center of the plastic wrap and top with another sheet. Pound the steak with the flat side of a meat mallet, starting in the center and working your way to the edges, until the steak is about 1/2 inch thick.\u202fRepeat with the remaining steaks. Layer the steaks in a baking dish and season with salt and pepper. Add the marinade between the layers. Cover and refrigerate for at least 3 hours and up to overnight. Set up a hardwood fire and let it burn to low-burning embers (see Cook\u2019s Note). Set up your grate for direct and indirect heat cooking. Grill the steaks over direct heat, flipping every few minutes, until cooked through, 6 to 8 minutes. Let rest for 5 minutes. Slice the steaks on the bias and serve with the Tiger Bite Hot Sauce, sticky rice and grilled vegetables. Set up a hardwood fire and let it burn to low-burning embers (see Cook\u2019s Note). Set up your grate for direct and indirect heat cooking. Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots. Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper. ","[Sangiovese, Barolo, Tempranillo, Garnacha]" 73552,"Chiliville Chili 1 package (16 ounces) Johnsonville Ground Mild, Sweet or Hot Italian Sausage 1 pound lean ground beef 1 medium onion, chopped 3 celery stalked, diced 3 garlic cloves, minced 3 cans (14.5 ounces each) diced tomatoes with green peppers and onions
2 cans (16 ounces each) kidney beans, rinsed and drained 1 can (14.5 ounces) beef broth 1 can (6 ounces) tomato paste 2 tablespoon brown sugar 2 tablespoon chili powder 1 tablespoon Worcestershire sauce 2 teaspoon ground cumin ? teaspoon crushed red pepper flakes
Shredded Cheddar cheese Instructions: In a Dutch oven, cook sausage and ground beef over medium heat until meat is cooked and browned; drain. Stir in onion, celery and garlic. Cook and stir until tender. Add tomatoes, beans, broth, tomato paste, sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes. Bring to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally. Serve with cheese, sour cream and onion. ","[Syrah, Zinfandel, Malbec, Tempranillo]" 73553,"Fish Matecumbe 1 cup olive oil One 8-ounce jar capers, drained 1/4 cup chopped fresh basil 5 shallots, chopped
5 tomatoes, chopped 2 lemons, juiced
1/2 Spanish onion, chopped
Salt and freshly ground black pepper 8 fish fillets of your choice
Instructions: Add the olive oil, capers, basil, shallots, tomatoes, lemon juice, onions, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a medium bowl and stir to thoroughly combine. Refrigerate until ready to use, at least 1 hour and up to overnight. Position an oven rack at least 4 inches but no more than 6 inches from the broiler and preheat the broiler. Place the fish fillets on a baking sheet and season with salt and pepper. Place under the broiler and cook until done on one side; watch carefully, as it may only take a couple minutes depending on the thickness of your fillets and the proximity to the broiler. Remove from the broiler and turn each fillet over. Top each fillet with about 1/2 cup of the sauce. Return to the broiler and cook until the fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of the fillets; the fish should be opaque (you can cover up the cut with the sauce). ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 73554,"\Jucy\ Lucys 2 1/2 pounds 80% lean ground beef (such as chuck) 6 slices American cheese 1 tablespoon vegetable oil 1 onion, diced Kosher salt and freshly ground pepper Dill pickle slices, for serving 6 soft hamburger buns, split Instructions: Divide the meat into 12 loose balls, then form into 1/4-inch-thick patties. Fold 1 slice cheese into a small square; center it on a patty, leaving a 1/2-inch border of meat around the cheese. Top with another patty. Crimp the edges of the 2 patties together, sealing the cheese inside. Repeat with the remaining cheese and meat to make 6 cheese-stuffed patties. Warm the vegetable oil in a cast-iron skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 10 minutes. Transfer the onion to a bowl and wipe out the skillet. Add the patties to the skillet, season with salt and pepper, and cook 7 to 8 minutes. Flip, then poke the middle of each patty with a toothpick to release steam; cook 7 more minutes for medium well. Put about 3 pickle slices on each bottom bun; top with the sauteed onion and a patty, then close with the top bun. Wait a few minutes before biting into the burger-the cheese is hot! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 73555,"Hot Cross Buns 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast 1/4 cup warm water (about 110 degrees) 1 1/2 cups warm milk (about 110 degrees) 1/3 cup soft unsalted butter 1/2 cup light brown or raw sugar 2 eggs 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 3 1/2 to 41/2 cups unbleached flour 1/2 cup currants 1/2 cup candied lemon peel or candied citron 2 tablespoons milk 2 tablespoons granulated sugar 1 cup confectioners' sugar 1 tablespoon lemon juice 1 to 2 tablespoons heavy cream Instructions: In a large bowl, stir yeast into water to soften. Add milk, butter, sugar, eggs, cinnamon, ginger, nutmeg, pepper, and 2 cups flour. Beat vigorously for two minutes. Add the currants and lemon peel and stir to combine. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 24 equal pieces. Shape each piece into a ball and put into two well-seasoned 9 by 12-inch baking pans. Cover with a towel and let rise until almost doubled, about 45 minutes.About 10 minutes before baking, preheat oven to 375 degrees. Just before baking, cut a cross into the top of each bun. Combine the milk and sugar for the glaze and brush lightly over the top of the buns.Bake for 20 minutes, or until the internal temperature of the buns reach 190 degrees. Immediately remove buns from pans and cool on a rack for about 10 minutes.In a glass measuring cup with a pouring lip, combine the confectioners' sugar with lemon juice and enough heavy cream to reach the consistency of honey. Use to pour into the cross on the top of each bun. Bread Basket method follows. Bread Basket: To shape a basket of bread \eggs\ Divide the dough in half. Return 1/2 the dough to the rising bowl and cover with a towel until needed. Divide the other piece of dough into 6 pieces. Shape each piece into a 26-inch strand. Twist the strands together. Lightly grease the bottom of an oven-proof bowl or pan with no handles (I have a Pyrex bowl that measures about 8 inches across the top and is about 4 inches deep that works perfectly) and place it on a parchment-lined baking sheet. Loosely coil the twisted strands around the beginning with where the pan and bowl meet. Continue until you get to the center of the bowl bottom. If you have too much dough left, pinch it off to use when making the \eggs.\ Take the remaining dough and divide it evenly into golf-ball sized pieces. Place on a parchment-lined baking sheet about 3 inches apart. Cover dough with a towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 375 degrees. Just before baking, lightly brush breads with glaze. Sprinkle the basket with nonpareils if desired.Bake for 25 minutes, basket, and \eggs\ for 15 minutes, or until the internal temperature of the breads reach 190 degrees. Immediately remove breads from baking sheet and cool on a rack. To serve the bread basket and \eggs: Once the bread has cooled, pour the icing glaze over the eggs --scrape up what runs off and use it again. Let the glaze set, about 15 minutes. Decorate the \eggs\ with decorator's icing. Allow time for the icing to set so they can be placed in the bread basket without smudging. Put dyed coconut (in a plastic bag, shake 3 cups shredded coconut with 2 or 3 tablespoons green food coloring until well coated -- spread coconut on waxed paper to dry for about 30 minutes) into the basket. If the top edge of your basket isn't pretty, you can use some of the icing glaze to paint the edge to hold coconut in place to hide the edge. Place the \eggs\ in the basket and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73556,"Frozen S'mores Lattes 4 teaspoons instant coffee 3 cups ice
1 cup whole milk
1/4 cup Toasted Marshmallow Syrup, recipe follows Whipped cream, for serving
Chocolate syrup, for serving
Crumbled graham crackers, for serving
2 jumbo marshmallows, toasted
6 jumbo marshmallows 1 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
Instructions: Dissolve the instant coffee in 1 tablespoon warm water; add to a high-powered blender. Add the ice, milk and Toasted Marshmallow Syrup to the blender and blend until smooth and creamy. Squirt whipped cream in the bottom of each of 2 tall, wide glasses and drizzle them with chocolate syrup. Divide the frozen latte between the glasses. Top each with whipped cream, chocolate syrup, graham cracker crumbs and 1 toasted jumbo marshmallow.
Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.) Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.
","[Pinot Grigio, Moscato, Riesling, Sparkling wine]

" 73557,"Creamy Dijon-Dill Potato Salad 3 pounds Yukon gold potatoes, peeled Kosher salt and freshly ground black pepper 2 stalks celery 1 cup mayonnaise 1 small red onion, finely chopped (about 1/2 cup) 1/4 cup tightly packed chopped fresh dill 1 to 2 tablespoons vinegar 1/2 lemon, juiced 1 tablespoon grainy or regular Dijon mustard Instructions: Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.) Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes. When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73558,"Pavlova 1/2 cup egg whites, at room temperature (from about 4 eggs) 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 cup granulated sugar 1 1/2 teaspoons cornstarch 1 tablespoon raspberry vinegar or red wine vinegar 1/2 teaspoon pure vanilla extract 1 1/4 cups heavy cream 2 tablespoons light brown sugar, packed 2 kiwi fruits, peeled and thinly sliced or 1 cup of another ripe fruit, such as peaches or nectarines 10 strawberries, green parts trimmed off, thinly sliced or other berries, such as raspberries or blackberries Instructions: Preheat oven to 350 degrees. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue. Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73559,"Greek Meatball Stew 2 cups low-sodium chicken broth 2 14-ounce cans diced fire-roasted tomatoes with green chiles 1 large red onion, cut into chunks 1 cup pimento-stuffed green olives 1 cup lightly packed fresh mint, dill or a combination 1 teaspoon dried oregano 1/2 teaspoon ground pumpkin pie spice or allspice 2 thick slices sandwich bread, torn into pieces 12 ounces ground beef chuck 1 14-ounce can butter beans, drained and rinsed 1 large or 2 small zucchini, quartered lengthwise and cut into 1/2-inch pieces Juice of 1 lemon Instructions: Put the chicken broth and tomatoes in a large Dutch oven or pot, cover and bring to a boil over medium-high heat. Meanwhile, put the onion, olives, mint, oregano and pumpkin pie spice in a food processor; pulse until very finely chopped. Add half of the onion mixture to the pot. Add the bread to the food processor with the remaining onion mixture and pulse to form wet crumbs. Transfer to a large bowl, add the beef and mix with your hands until just combined. Form into 20 small meatballs and add to the pot. Cook, turning the meatballs once, until just firm, about 3 minutes. Gently stir the butter beans and zucchini into the stew; cook until the zucchini is tender, about 5 minutes. Add lemon juice to taste. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 73560,"Corned Beef and Cabbage with Herb Buttered Potatoes 3 pounds corned beef brisket with spice packet 2 carrots, cut into 2-inch pieces 2 medium onions, chopped 1 small head green cabbage, cored, roughly chopped 2 cups apple juice 1 cup water 1 1/2 pounds baby red potatoes, sliced in 1/2 1/2 stick butter, softened 1 tablespoon chopped garlic 2 tablespoons chopped fresh parsley leaves Salt and freshly ground black pepper Instructions: For Corned Beef: Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm. For potatoes: Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot. Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 73561,"Cheese-Stuffed Dates with Prosciutto 1/4 cup (2 ounces) goat cheese, at room temperature 1/4 cup (2 ounces) mascarpone cheese, a room temperature 1/4 cup finely chopped fresh basil leaves Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
16 pitted (12 ounces) Medjool dates 8 thin slices prosciutto, halved lengthwise Instructions: In a small bowl, mix together the cheeses and basil. Season with salt and pepper. Gently pull the dates apart and spoon about 1/2 teaspoon cheese mixture inside. Close the dates around the cheese filling. Wrap a piece of proscuitto around each date and secure with a toothpick. Arrange the stuffed dates on a platter and serve. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 73562,"Melon Fettuccini with Sweet Wine and Fresh Mint 2 ripe cantaloupes 1/4 teaspoon salt 1 (375 ml) bottle muscato wine (or other dessert wine), chilled 1 small bunch fresh mint, leaves picked and chopped fine Instructions: Peel and seed the cantaloupe. Using a mandoline with wide julienne blade, gently shave the melon into batons into 4 bowls or plates. (Do not try to arrange the melon batons on the plate, they are fragile.) Sprinkle each plate of melon with pinch of salt. Pour the chilled wine over top. Sprinkle with mint and serve immediately or chill in refrigerator until ready to serve. ","[Verdicchio, Vinho Verde, Moscato, Riesling]" 73563,"Gravlax with Mustard Sauce 3 pounds fresh salmon, center cut 1 large bunch of dill, plus 1/4 cup chopped dill for serving 1/2 cup kosher salt 1/2 cup sugar 2 tablespoons white peppercorns, crushed 1 tablespoon whole fennel seeds Pumpernickel bread, for serving Mustard Sauce, recipe follows Instructions: Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, crushed peppercorns, and fennel seeds in a small bowl and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Cover the dish with aluminum foil. Place a smaller pan on top of the foil and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects. Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and mustard sauce. You can also serve with chopped red onion and capers, if desired. 1/4 cup Dijon mustard 1 teaspoon ground dry mustard 3 tablespoons sugar 2 tablespoons white wine vinegar 1/3 cup olive oil 3 tablespoons chopped fresh dill Combine the mustards, sugar, and vinegar in a small bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax. Yield: 3/4 cup ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 73564,"Asparagus Wraps 1 package flour tortillas 1 package cream cheese, softened at room temperature 1 jar salsa 12 asparagus spears, blanched and shocked in cold water Instructions: Spread a tortilla with a layer of cream cheese and then a layer of salsa. Place an asparagus spear at the edge of the tortilla and roll tightly. Chill, seam side down, covered with a slightly damp paper towel and plastic wrap.. When ready to serve, cut on the bias in 1 1/2-inch slices, discarding uneven ends, and arrange on a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 73565,"Broiled Salmon with Herb Mustard Glaze 2 garlic cloves 3/4 teaspoon finely chopped fresh rosemary leaves 3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine 1 tablespoon extra-virgin olive oil 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard Nonstick olive oil cooking spray Six 6- to 8-ounce salmon fillets Salt and freshly ground black pepper
6 lemon wedges Instructions: In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Transfer the fillets to plates and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73566,"Orange Coconut Macaroons 10 ounces dry unsweetened coconut (from the health food store do not use moist sweetened supermarket coconut) 2 oranges 3 egg whites Pinch of salt 1 cup white sugar 6 ounces good quality bittersweet chocolate, chopped finely Instructions: Preheat oven to 325 degrees. Place the coconut in a medium bowl. Wash and zest the oranges and mince the zest well. Squeeze the juice from the oranges, strain, and sprinkle half of it over the coconut. Toss well. Gradually sprinkle on more orange juice, a teaspoon at a time, tossing well with the coconut. Stop adding juice when the coconut is just moist enough to hold a snowball. Do not overmoisten. Mix in grated orange zest and set aside. Place egg whites and salt in the bowl of an electric mixer and beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down the side of the bowl, beating until stiff and shiny. Remove from machine and fold in the coconut. Drop by heaping tablespoons onto parchment lined baking sheets and form each into a little mound with moistened fingers. Bake at 325 for 1012 minutes until cookies are set and tips are browned. Remove from oven and let cool on rack in pans for 5 minutes, then use spatula to remove cookies from pans and let cool directly on rack. When cookies are cool, melt chocolate in small metal bowl over gently simmering water. Dip bottom of each cookie into melted chocolate and place on cookie sheet lined with parchment of wax paper. Allow chocolate harden and then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73567,"Pasta Dough for Ravioli 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 3 large eggs, plus 1 for egg wash 2 tablespoons extra-virgin olive oil Cornmeal, for dusting Instructions: To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above. Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed. Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 73568,"No-Fry Sheet-Pan Eggplant Parmesan 4 tablespoons olive oil 2 large cloves garlic, thinly sliced One 28-ounce can crushed tomatoes 1/4 teaspoon crushed red pepper flakes Kosher salt 1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving 1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds 1/3 cup all-purpose flour 2 eggs, beaten 3/4 cup Italian-style breadcrumbs 1 pound fresh mozzarella, thinly sliced 1/4 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and 3/4 teaspoon salt. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil. Heat an 18-by-13-inch sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant. When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with 2 tablespoons olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8 to 10 minutes, then flip the slices and continue baking until they are golden on the second side, 8 to 10 minutes more.
Top the baked eggplant with the tomato sauce, mozzarella and Parmesan. Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 73569,"Orecchiette with Butternut Squash and Sausage Kosher salt 5 tablespoons extra-virgin olive oil 3 cloves garlic, peeled and smashed 2 Italian sausages (preferably hot), removed from the casings and crumbled (about 6 ounces) 1 pound butternut squash, peeled and cut into 1/2-inch cubes 1 1/2 tablespoons fresh oregano 10 ounces orecchiette 1/2 cup grated Parmesan cheese Red pepper flakes and/or fresh basil, for topping Instructions: Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano. When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt. Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 73570,"Monday to Friday 4 Cheese Turkey Casserole 3/4 pound medium egg noodles, boiled for about 6 minutes or until still firm to the bite 10-ounce package thawed frozen petite peas 2 cups finely chopped cooked turkey 1 cup heavy cream 1/4 cup each of shredded or chopped blue cheese, mozzarella, Parmesan and ricotta 1/4 cup sliced almonds Salt and pepper Instructions: Preheat the oven to 350 degrees. In a bowl combine the noodles, peas and turkey. In a skillet bring the cream to a simmer. Remove the skillet from heat and stir in the four cheeses. Toss this mixture with the noodles and peas, add salt and pepper and transfer to a buttered baking pan. Top with almonds and bake for 20 to 30 minutes or until bubbling hot. ","[Chardonnay, Gouda, Prosecco, Sparkling Shiraz]" 73571,"Heirloom Tomato Pie 1 cup all-purpose flour 3/4 cup yellow cornmeal 3/4 teaspoon fine salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 3/4 cup plus 3 tablespoons shredded manchego cheese 2 tablespoons extra-virgin olive oil 1 large onion, thinly sliced 2 1/4 pounds mixed heirloom tomatoes Kosher salt 3/4 cup shredded mozzarella cheese 1/4 cup mayonnaise 3 tablespoons breadcrumbs 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh parsley 1 teaspoon chopped fresh thyme Freshly ground pepper Instructions: Make the crust: Pulse the flour, cornmeal and fine salt in a food processor to combine. Add the butter and 3 tablespoons manchego; pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 4 tablespoons ice water and pulse until the dough comes together; add 1 more tablespoon ice water if necessary. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 45 minutes. Put the dough between 2 sheets of parchment paper and roll into a 13-inch round. Transfer the dough to a 9 1/2-inch deep-dish pie plate. Fold the overhang under itself and crimp the edges. Pierce the bottom of the crust all over with a fork. Refrigerate until firm, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Line the crust with foil, then fill with dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and beans and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack to cool. Make the filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool. Meanwhile, thinly slice the tomatoes; toss with 1 teaspoon kosher salt in a colander. Let drain, gently tossing occasionally, about 30 minutes. Increase the oven temperature to 375 degrees F. Combine the remaining 3/4 cup manchego, the mozzarella, mayonnaise, breadcrumbs, 2 tablespoons each chives and parsley, the thyme, 1/4 teaspoon each kosher salt and pepper, and the sauteed onion in a bowl. Spread in the crust. Arrange the tomatoes on top. Drizzle with the remaining 1 tablespoon olive oil and season with pepper. Bake until the tomatoes are browned, about 50 minutes. Top with the remaining 1 tablespoon each chives and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73572,"Mignonette Sauce 3 tablespoons crushed black peppercorns 3 tablespoons finely minced shallots 2/3 cup good-quality white wine vinegar Instructions: Combine the ingredients in a glass or stainless-steel bowl. Cover with plastic wrap and store at room temperature overnight. Mignonette sauce will keep for months in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling]" 73573,"Shakshuka 3 tablespoons extra-virgin olive oil 1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 cloves garlic, thinly sliced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon piment d'Espelette
Kosher salt and freshly ground black pepper
One 28-ounce can whole plum tomatoes with juices, hand-crushed or coarsely chopped
1 bunch fresh flat-leaf parsley, chopped
6 to 8 large eggs
Instructions: Preheat the oven to 375 degrees F. Add the olive oil to a large skillet over medium-low heat, followed by the onions, peppers and garlic. Cook, stirring gently from time to time, until soft, about 20 minutes. Stir in the cumin, smoked paprika, piment d'Espelette, salt and pepper. Stir in the tomatoes and chopped parsley, reserving a handful for garnish, and let the mixture simmer about 5 minutes. Using the back of a spoon, create a crater in the tomato mixture and gently crack an egg into the crater; repeat with the remaining 5 to 7 eggs. Continue cooking on the stovetop until the whites are set but the yolks are still runny, 4 to 6 minutes. Alternately, transfer the skillet to the oven for 5 minutes until the whites are set and the yolks are still runny. Garnish with reserved parsley. ","[Rioja, Tempranillo, Barbera, Pinot Grigio]" 73574,"Ice Cream Celebration Cake 1 1/2 pounds vegan lemon or vanilla pound cake, cut into 1/4-inch-thick slices 1/2 pint vegan mint chocolate chip ice cream 1/2 pint chocolate sorbet 1/2 pint vegan strawberry ice cream 1/2 pint vegan vanilla ice cream 5 ounces vegan butter, softened to room temperature 3 cups confectioners\u2019 sugar, sifted 3 tablespoons unsweetened plant-based milk 1 teaspoon vanilla extract Colored sprinkles Instructions: For the cake: Line the base and sides of a deep 8-inch nonstick cake tin with baking parchment or greaseproof paper. Line the sides of the cake tin with the cake slices, slightly overlapping in a shingle pattern so there are no gaps, and saving enough slices to lay over the top of the cake once filled. Using your hands, push the cake down into the sides of the tin. Spoon the softened ice creams into the cake-lined tin, one flavor at a time: mint chocolate chip then chocolate sorbet, strawberry ice cream and finally vanilla. Use your spoon to press each layer of ice cream down. Cover the ice cream with the reserved cake slices, starting with the edges and working into the middle, and then press down firmly. Cover the whole cake in plastic wrap, then transfer to the freezer to set for a least 4 hours or overnight. For the icing: Put the softened vegan butter into a large bowl, then gradually beat in the confectioners\u2019 sugar using an electric mixer fitted with the whisk. Add the plant-based milk and vanilla extract and whisk until light and fluffy. When the ice cream has frozen hard again, remove the cake from the freezer and turn it over onto a plate. Remove the tin and peel away the parchment. Spread the icing all over the cake. (You can put it back into the freezer at this point until ready to serve; it will keep, wrapped well, up to 1 month). When ready to serve, decorate with sprinkles and transfer to a cake stand. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73575,"Parmesan Herbed Orzo 2 1/2 cups orzo 1 clove garlic, minced 1/4 cup chopped red onion 1/4 cup freshly chopped parsley leaves 1 lemon, zested and juiced 1 tablespoon olive oil 1/4 cup freshly grated Parmesan 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Cook orzo as directed on package. In a large bowl, toss together orzo with remaining ingredients. Can be served warm or chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73576,"Peanut Butter and Banana Snack Mix 1 cup semi-sweet chocolate chips 2/3 cup peanut butter 8 tablespoons (1 stick) unsalted butter 1/3 cup malted milk powder 8 cups crisp rice cereal, such as Rice Chex 2 cups confectioners' sugar 2 cups freeze-dried bananas or banana chips 1 cup butterscotch chips Instructions: Combine the chocolate chips, peanut butter, butter and malted milk in a medium microwave-safe bowl. Microwave for 30-second increments, stirring, until smooth. Put the cereal in a large bowl, add the melted chocolate mixture and stir until evenly coated. Allow the cereal to cool slightly, and then transfer to a large brown paper bag or re-sealable plastic bag. Add the confectioners' sugar, bananas and butterscotch chips. Tightly close or seal the bag and toss to coat well. Store in an airtight container for up to 3 days. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 73577,"Paella with Wild Rice, Seafood and Cornish Hen 2 cups wild rice 2 red bell peppers 1 large yellow onion 1/2 chorizo sausage or other spicy sausage 1 Cornish game hen 4 Rock Tiger shrimp, heads on 1/2 pound mussels 3 to 4 large squid 2 tablespoons olive oil 2 teaspoons ground turmeric 1 teaspoon smoked paprika 4 cloves garlic 4 cups chicken stock Pinch saffron threads 1 cup frozen green peas Instructions: Soak the wild rice in 4 cups cold water for at least 2 hours. It will absorb some of the water and puff up a little bit. To roast the red peppers: Place the red bell peppers directly onto the fire on your gas stove. Or place directly onto your electric burner. Char well for over 15 minutes on all sides. You are looking for a very black exterior. Pop the peppers into a bowl and cover tightly with plastic wrap to seal in the heat and sweat. In 10 minutes you can peel off the charred skin. If you want you can do this under running cold water, which makes it a little easier. Cut in wide slices and set aside. Peel and finely dice the onion. Slice the sausage into 1/2-inch pieces. To fabricate the Cornish game hen: Remove the carcass from your hen beginning at top of bird along either side of breast bone. Using a sharp knife, work your way down each side of carcass trying to remove as much meat from the bone as possible, to make 2 halves. Leave in the leg and wing bones, but discard the carcass (or save for stock). Then cut the leg and wing pieces off from the breast pieces. To clean the shrimp: Start by holding the shrimp, backside up, and run your knife down the length of its spine. This will expose the vein. To remove the vein you can use your finger, or the tip of your knife to pull it out of the shrimp. To clean the mussels: Scrub the mussels removing any sand and seaweed bits. If mussels are open, test them by pressing the two shells together. If they start to close, then they are still alive and safe to use. If not, discard them. To clean the squid: Grab the head, while holding the end and PULL. Most of the guts will come out in one neat pile. You need to remove the transparent spine (or quill) by running a finger along the inside of the mantle holding it by the tip and pulling. Check the base in case there is a bit of spine left and that can be removed as well. Remove the wings by pulling off and then peel the rest of the skin off, which should come off in one piece. Slice the squid body open, score it on the diagonal (making a shallow incision but not cutting all the way through). Then cut this squid piece into flat triangles, or if you prefer simply cut the squid body into rings. In a large skillet turn a large pan on high heat and drizzle in the oil. Add the hen pieces to the hot pan and sear and brown on all sides, about 8 to 10 minutes. Take the pieces out of the pan and set aside. Add the chorizo or other sausage to the pan. Stir until browned, about 3 to 4 minutes. Leave there. In the same pan, continue to build the dish by adding the onions, and saute until golden. Add the turmeric, and smoked paprika, and then add the garlic. Add the wild rice, and stir to coat with all the flavors and allow the grains to toast slightly. Return the seared hen pieces to the pan. Add your warm chicken stock to which you have added the saffron. Reserve about a cup of stock for later. Cover the pan with a lid or tin foil, and let cook, about 40 minutes. Finish by adding the seafood (shrimp, mussels, squid), and the last cup of stock just before the last 10 minutes. Just before serving, add the peas and the reserved roasted red peppers. Cover for a minute and the residual heat will warm both. Ladle up into two personal paella pans. ","[Rioja, Garnacha, Tempranillo, Pinot Noir]" 73578,"Shrimp and Andouille Gumbo 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 2 large onions, diced 2 celery stalks, diced 3/4 cup vegetable oil or lard 3/4 cup flour 2 bay leaves 1 tablespoon kosher salt 1/2 teaspoon ground white pepper 1/2 teaspoon cayenne 1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 6 cloves garlic, minced 5 1/2 cups reserved shrimp stock, recipe follows 1 pound andouille sausage, cut in 1/2-inch pieces (half-moons) Peeled, deveined shrimp, reserved from making stock, below Plain cooked white rice, for serving 2 pounds medium shrimp, with shells 2 tablespoons vegetable oil 1 small onion, roughly chopped 1 carrot, roughly chopped 1 stalk celery, roughly chopped 1/2 cup white wine Water 3 black peppercorns 1 bay leaf 1/2 teaspoon dried thyme leaves (or a couple fresh sprigs) Instructions: Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat. Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice. Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve. Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo. Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73579,"Texas Rising Chili Con Carne 3 dried ancho chiles 1 dried cl d'arbol
1 dried New Mexico or pasilla cl 1 tablespoon ground cumin
1 teaspoon Mexican oregano
6 slices thick-cut bacon, cut into lardons or 1/4-inch strips
4 pounds trimmed chuck roast, cut into 1-inch cubes
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 medium onion, diced
4 jalapenos, ribs and seeds removed, diced
4 jalapenos, ribs and seeds removed, diced 3 cloves garlic, minced
4 cups beef stock, hot, plus more if needed One 14-ounce can crushed tomatoes
2 tablespoons cornmeal Juice of 2 limes
Perry County Corn Bread, recipe follows, for serving Suggested toppings: crispy bacon, French-fried onions, crushed tortilla chips, sliced avocados and corn nuts
Suggested toppings: crispy bacon, French-fried onions, crushed tortilla chips, sliced avocados and corn nuts 1 stick (8 tablespoons) butter 2 cups self-rising cornmeal
1/4 cup self-rising flour
1 teaspoon salt
1 cup buttermilk, plus more if needed 2 eggs
Instructions: Preheat the oven to 350 degrees F. Toast the whole dried ancho, arbol and New Mexico chiles on a baking sheet until puffed, 5 to 7 minutes. Let cool. Remove the seeds and stems In a spice or coffee grinder, grind the toasted chiles until fine. In a small bowl, mix the cl powder, cumin and oregano with enough hot water (about 2 tablespoons) until a thick paste forms. Heat a large Dutch oven over medium heat. Add the bacon and render until crispy, stirring occasionally. Using a slotted spoon, remove the bacon and reserve on a paper towel-lined plate. Keep the fat in the pot. Sprinkle the beef with salt and pepper. Increase the heat under the pot to medium high, add the beef in batches and cook until browned. Remove the beef and set aside. Add the cl paste and saute until fragrant, about 1 minute. Add in the onions, season with salt and pepper and saute until translucent, about 5 minutes. Add in the jalapenos and garlic and saute until fragrant, about 30 seconds. Add the beef back to the pot along with the hot beef stock, crushed tomatoes and cornmeal. Bring to a simmer and cook at a simmer until thick and rich, about 2 1/2 hours, adding more beef stock if the chili is getting too thick. Adjust the seasoning if necessary. Finish with lime juice to taste. Serve with Perry County Corn Bread and choice of toppings: crispy bacon, fried onions, crushed tortilla chips, sliced avocados and corn nuts. Preheat the oven to 375 degrees F. Heat the butter in a cast-iron skillet over medium heat until melted. In a bowl, mix together the cornmeal, flour and salt. In a measuring cup, whisk together the buttermilk and eggs. Mix the buttermilk/egg mixture into the dry mix until creamy and pourable. Add more buttermilk if needed to achieve the appropriate consistency. Pour the batter into the hot skillet and stir lightly. Transfer the skillet to the oven and bake until golden brown, about 20 minutes. Turn out onto a wire rack to cool. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73580,"Spanish Tortilla 1 1/2 pounds russet potatoes (about 2 medium) Extra-virgin olive oil, for frying (about 4 cups), *See Cook's Note 2 medium onions, thinly sliced (1 1/2 pounds) 4 teaspoons kosher salt 10 large eggs Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofrito, recipe follows 1/2 cup extra-virgin olive oil 2 onions, finely chopped (3 1/4 cups) 1/2 teaspoon sugar 4 teaspoons kosher salt 6 ripe plum tomatoes (about 1 pound) 1/2 teaspoon pimenton Bay leaf Instructions: Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 73581,"Lobster and Fennel Napoleon with Herbed Lobster Cream 4 (1-pound) lobsters, cut in half lengthwise, tails and claws removed 2 tablespoons olive oil 4 shallots, roughly chopped 3 cloves garlic, minced 4 small fennel bulbs cut top to bottom into 1/2-inch slices, save the pieces that arent perfect slices 1 cup dry vermouth 1 quart (32-ounces) heavy cream 1 tablespoon chopped fresh tarragon 1 teaspoon freshly ground black pepper 4 eggs 5 cups panko bread crumbs Kosher salt Canola oil, for frying Olive oil, for grilling Instructions: Bring a large pot of water to a boil. Place the lobster claws in water for 3 minutes. Dont cook them through, but enough to be easily removed from the shell. Remove the claws from the water. Add the tails to the water and cook for 3 minutes. Extract the meat from the claws and the tails and set aside. In a large saute pan over medium-high heat, add 2 tablespoons olive oil. Add the shallots, garlic and any scraps from the sliced fennel, saute until slightly brown. Add the lobster bodies, the cracked shells from the tails and the claws, saute another 5 minutes. Add a few good pinches of kosher salt and stir. Deglaze with vermouth and simmer until the alcohol is mostly cooked down. Add the heavy cream, turn the heat to low. Let simmer for about 30 minutes. Strain, add tarragon and pepper. Dice the par-cooked lobster tail, and add to the cream mixture. While the cream is simmering, crack the eggs into a large bowl and whisk. Add the sliced fennel and coat well. Pour the bread crumbs onto a plate. Dip each fennel slice in the panko, pressing firmly to coat completely on both sides. Lay the coated fennel slices on a plate. In a large saute pan, heat 1/2 cup of canola oil over medium heat. Fry the breaded fennel one piece at a time, making sure not to overcrowd the pan. When golden brown on one side, flip and cook the other side to the same golden brown, about 3 to 4 minutes on each side. Drain the fennel on paper towel and season with salt. The next step works better with a grill, but if this isnt an option, a saute pan works well. Preheat a grill. Coat the par-cooked claws with olive oil, salt, and pepper. Place the claw meat on a very hot grill, cook about 2 minutes per side, and remove from the heat. To construct a plate, lay down one slice of fennel, then place one claw on top. Layer another slice of fennel and another claw on top. Spoon the cream liberally over the top, making sure each plate gets a nice amount of tail meat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73582,"Double-Dipped Chicken Parmesan 4 large eggs Salt and freshly ground black pepper About 3 cups good quality bread crumbs, seasoned or plain 2 pounds boneless, skinless chicken breasts, halved 1/4 cup olive oil 7 cups tomato sauce, store bought 1/2 cup freshly grated Parmigiano-Reggiano 1/3 cup minced fresh flat-leaf parsley, optional, for garnish Accompaniments: Cooked linguine and Sauteed broccoli rabe, recipes follow 1 pound linguine 2 tablespoons olive oil Red pepper flakes, to taste 2 cloves garlic, sliced Salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley 2 pounds broccoli rabe (about 2 bunches) 2 tablespoons unsalted butter 2 cloves garlic, chopped Salt and freshly ground black pepper Instructions: Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again. In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate. Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F. Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling. Serve hot, and sprinkle with parsley, if using. Linguine with Olive Oil: In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain. In a large pan, heat olive oil, add garlic slices and saute. Add red pepper flakes, to taste. Add pasta and toss. Season with salt and pepper and serve sprinkled with parsley. Sauteed Broccoli Rabe: Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander. Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 73583,"Wok-Fired Okra Sambal 2 tablespoons peanut or vegetable oil, plus more for frying 1/4 cup sambal oelek (Asian chili paste) Kosher salt 1/2 cup sugar 2 pounds okra, trimmed and cut on the bias into 2-to-3-inch pieces 1 1/2 teaspoons oyster sauce Freshly ground pepper 1 to 2 tablespoons fried shallots Julienned red fresno or jalapeno cl pepper, for topping Instructions: Heat the peanut oil in a wok or skillet over medium heat. Add the chili paste and fry, stirring, about 3 minutes. Add 2 tablespoons salt and all but 1 teaspoon of the sugar and cook until the sugar begins to caramelize, about 5 minutes. Heat about 4 inches peanut oil in a medium pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Working in batches, fry the okra until bright green, about 30 seconds, then remove with a wire skimmer or slotted spoon and shake off the excess oil. Add the okra to the wok with the chili sauce and toss about 1 minute. Add the oyster sauce, 1/2 teaspoon pepper and the remaining 1 teaspoon sugar and toss 30 more seconds. Transfer to a serving bowl and top with the shallots and cl pepper. ","[Syrah, Tempranillo, Garnacha, Barbera]" 73584,"Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish 1/2 cup rice vinegar 1/4 cup canola oil Juice of 1 lime Juice of 1 orange 2 tablespoons ancho cl powder 1 tablespoon Spanish paprika 1 teaspoon ground cinnamon 1/4 teaspoon allspice 1/4 teaspoon cl de arbol or cayenne 1/4 teaspoon ground cloves 6 cloves garlic, finely chopped Two 3-pound chickens, each cut into 8 pieces Kosher salt and freshly ground black pepper Grilled Corn, Black Bean and Quinoa Relish, recipe follows Kosher salt and freshly ground black pepper 1/2 cup quinoa 8 green onions 2 tablespoons canola oil 8 ears grilled corn, kernels removed 1 can black beans, drained, rinsed well and drained again 1/4 cup extra-virgin olive oil Juice of 1 lime 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh oregano Instructions: Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, cl de arbol, ground cloves and garlic in a bowl.
Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the refrigerator 30 minutes before grilling.
Remove the chicken from the vinegar mixture and place on a baking sheet.
Heat a grill for indirect grilling. Add the wood chips to the coals or to a box and place on the gas briquettes. Close the grill cover and heat the grates, about 10 minutes.
Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred, about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil.
After 5 minutes of rest, serve the chicken with the Grilled Corn, Black Bean and Quinoa Relish. Bring 1 cup water to a boil in a small pot over medium heat. Add 1 teaspoon salt and 1/4 teaspoon pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl.
Heat the grill to high for direct grilling. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop.
Stir the corn, beans, olive oil and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 73585,"Eli's Grilled Rib Eye Steak 2 boneless rib eye steaks Kosher salt Instructions: Prepare a charcoal grill with hot coals or heat a gas grill.
Rub a generous amount of salt on both sides of the steaks. Place the steaks on the hot grill and cook for 7 to 7 1/2 minutes on each side for rare. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 73586,"Oysters with Pickled Shallot 1 shallot, sliced thinly 1/2 cup/125 ml red-wine vinegar 1/2 cup/95 g sugar 24 oysters Instructions: Put the shallot, vinegar and sugar in a small saucepan. Bring to a boil and cook 5 minutes. Remove and cool. Transfer to a small bowl for serving. Open the oysters and loosen the muscles from the hinges. Arrange the oysters on the half shell on a platter and serve immediately, passing the pickled shallot for those who want it. A few lemon wedges for those who prefer their oysters' plain is a nice thought, too. ","[Chardonnay, Sauvignon Blanc, Riesling]" 73587,"Peachy-Keen Smoothies 2 ripe peaches, halved, pitted and cut into chunks (with skins) 1 cup 2% or 4% cottage cheese 1/2 cup reduced-fat milk 3 to 4 tablespoons honey 2 tablespoons fresh lemon juice Salt Pinch of freshly grated nutmeg, plus more for sprinkling Instructions: Puree the peaches, cottage cheese, milk, honey, lemon juice, a pinch of salt, the nutmeg and 2 cups ice in a blender until smooth, 2 to 3 minutes. Divide among glasses and sprinkle with more nutmeg. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 73588,"Five-Spice Trout with Carrot Salad 3 tablespoons extra-virgin olive oil Finely grated zest and juice of 1 lemon, plus wedges for serving Kosher salt and freshly ground black pepper 3 medium carrots 1/2 small red onion, halved and thinly sliced 2 tablespoons chopped fresh chives 3/4 teaspoon Chinese five-spice powder 1/4 teaspoon cayenne pepper 4 large skin-on trout fillets (about 5 ounces each) 1 8.8-ounce package peeled cooked beets (about 1 1/2 cups) 1/4 cup creamy horseradish Instructions: Whisk 2 tablespoons olive oil and the lemon zest and juice in a large bowl; season with salt and black pepper. Peel the carrots into long ribbons using a vegetable peeler; add to the bowl along with the red onion and half of the chives. Toss well to coat and set aside. Combine the five-spice powder, cayenne and 1/2 teaspoon each salt and black pepper in a small bowl; rub on the flesh side of the fish fillets. Heat 1/2 tablespoon olive oil in a medium nonstick skillet over medium-high heat. Add 2 fillets, skin-side down, and cook until crisp, about 2 minutes. Gently flip and cook until cooked through, about 2 more minutes. Transfer to a paper towel-lined baking sheet, skin-side down. Repeat with the remaining olive oil and fish. Add the beets to the bowl with the carrots and toss. Divide the fish among plates; top with the creamy horseradish and the remaining chives. Serve with the carrot salad and lemon wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73589,"Main Course Seafood Risotto 1 cup fish stock or clam juice combined with 5 cups water 2 tablespoons olive oil 1/2 cup finely chopped onion 1 1/2 cups short grain rice 1/2 cup dry white wine 3/4 pound shrimp, peeled and deveined cut into thirds 3/4 pound scallops, foot removed and sliced in half, horizontally 2 tablespoons butter Salt and freshly ground black pepper 4 plum tomatoes, seeded and cut into fine dice 2 tablespoons chopped parsley Instructions: Set clam juice and broth in a saucepan and have it at a bare simmer before you begin. Heat olive oil in a wide saucepan and cook the onions for 5 minutes or until lightly golden. Add the rice and stir, continuously for a couple of minutes to lightly toast it. Add the wine and cook gently until almost entirely evaporated. Add 1/2 cup of the boiling water and stock and simmer the rice, stirring constantly, until all the liquid is absorbed. Add 1/2 cup more of simmering liquid and stir the rice until it has again absorbed the liquid. Continue in this fashion, adding a cup of liquid after 1 1/2 cups are in. When rice is half way done (after about 15 minutes) cook the seafood. In another skillet heat the remaining 2 tablespoons olive oil and saute the shrimp and scallops for a minute or until almost entirely cooked. Transfer the seafood to the rice and continue to finish cooking the rice until entirely tender (should take about 30 to 35 minutes in all). When done, the rice is just tender, has absorbed the liquid (you may not need it all). Add the butter, season to taste with salt and pepper and dish out. Serve immediately or the rice will continue to cook and turn to mush. Garnish with tomatoes and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73590,"Raspberry Strudel 6 ounces firm silken tofu, at room temperature 1 1/2 cups confectioners' sugar, plus more for dusting 3 ounces cream cheese, at room temperature 2 tablespoons all-purpose flour 1 1/2 teaspoons vanilla extract 5 sheets frozen phyllo dough, thawed 6 tablespoons unsalted butter, melted 6 tablespoons graham cracker crumbs 1 cup raspberries Instructions: Preheat the oven to 425 degrees F. Blend the tofu in a food processor until smooth. Add the confectioners' sugar, cream cheese, flour and vanilla and puree until combined. Stack the phyllo sheets on a flat surface and cover with a slightly damp kitchen towel. Cut a piece of parchment paper slightly longer than the phyllo. Lay 1 sheet phyllo on the parchment with a long side facing you (keep the remaining phyllo covered). Brush with 1 tablespoon butter and sprinkle with 1 tablespoon graham cracker crumbs. Top with another sheet of phyllo, then more butter and crumbs. Repeat with the remaining phyllo sheets, topping each with butter and crumbs. Reserve the remaining butter and crumbs for topping. Spoon the tofu mixture across the length of the phyllo, leaving a 1-inch border at the long edge closest to you and a 2-inch border at the short ends. Sprinkle the raspberries on top of the tofu mixture. Starting with the long edge, use the parchment to roll the phyllo tightly over the filling to make a log; turn seam-side down on the parchment. Brush with the remaining butter and sprinkle with the remaining crumbs. Transfer the parchment and strudel to a baking sheet. Bake until golden, about 18 minutes, rotating the baking sheet halfway through. Slide the strudel onto a cutting board and let cool completely, about 1 hour. Dust with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 73591,"No-Bake Macaroni and Cheese 5 tablespoons unsalted butter 4 tablespoons all-purpose flour
Kosher salt
3 cups whole milk
1 cup heavy cream
3/4 pound mild Cheddar cheese, shredded, divided
1/2 pound sharp Cheddar cheese, shredded
1/2 pound smoked Cheddar cheese, shredded
1/2 pound Brie cheese, rind removed and diced
1 pound elbow macaroni
Instructions: For the cheese sauce: In a medium saucepan over medium heat, add 4 tablespoons of the butter. When foamy, sprinkle in the flour and a pinch of salt. Whisk to combine, then continue whisking until flour is cooked, 2 to 3 minutes. Whisk in the milk, pouring it in a slow, steady stream. Then whisk in the cream. Bring to a simmer. Set aside 3/4 cup of the mild Cheddar; whisk in the remaining mild Cheddar and the sharp Cheddar, smoked Cheddar and Brie. Continue to stir for 2 minutes or until all the cheese is melted, then turn the heat off. Stir in the remaining 1 tablespoon butter until melted and incorporated. For the macaroni: Fill a large pot halfway with water. Season with salt until it tastes like the sea. Bring to a boil, then add the macaroni. Stir, then simmer until macaroni is al dente, about 8 minutes. Drain. Meanwhile, preheat the oven to 350 degrees F. Place cooked macaroni into a heat-proof serving dish. Ladle cheese sauce all over, then sprinkle the reserved mild Cheddar on top. Place in the oven just until all of the Cheddar is melted and everything is heated through, 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 73592,"Tomato Confit 3 tablespoons extra virgin olive oil Salt Freshly ground white pepper 3 cloves garlic, peeled, split, germ removed and finely sliced 10 basil leaves, torn 4 sprigs thyme, leaves only 2 bay leaves, broken 20 ripe plum tomatoes, peeled 1/4 to 1/2 teaspoon sugar Instructions: Center a rack in the oven and preheat the oven to 200 degrees F. Line a baking sheet with foil and pour about 2 tablespoons olive oil evenly over the pan. Sprinkle the oil with salt and pepper. Strew a little of the garlic, basil, thyme, and bay leaves over the oil. Cut each tomato lengthwise in half and carefully, with your fingers or a tiny spoon, remove the seeds. Lay the tomato halves cut side down in the pan, wiggling the tomatoes around if necessary so that each tomato has a floss of oil on its cut side. Using a pastry brush, give the tops of the tomatoes a light coat of olive oil. Season the tops of the tomatoes with salt and pepper and a little sugar, and scatter over the rest of the garlic, basil, thyme, and bay leaves. Slide the pan into the oven and bake the tomatoes for 2 1/2 hours, or until they are very tender but still able to hold their shape; turn the tomatoes over at half-time and open the oven for just a second every 30 minutes or so to get rid of the moisture that will build up in the oven. Cool the tomatoes to room temperature on their pan. When the tomatoes are cool, transfer them to a jar, stacking them neatly. Pour whatever oil remains in the pan over the tomatoes and then, if you plan to keep the tomatoes longer than 1 or 2 days, pour in enough olive oil to cover and refrigerate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73593,"Blueberry Bran Muffins 1/2 cup vegetable oil, plus extra for greasing the pan 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 7 ounces Greek yogurt 1/2 cup sugar 1/2 cup honey 2 extra-large eggs, lightly beaten 1 teaspoon pure vanilla extract 2 1/2 cups wheat bran 1 1/2 cups fresh blueberries (8 ounces) Instructions: Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners. Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, 1/2 cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined. Scoop the batter into the muffin cups with a rounded 2 1/4-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73594,"Nothin' to Fret about Apple Fritters Vegetable oil, for frying 4 apples, Red or Golden Delicious or, 2 of each 2 teaspoons lemon juice (1 wedge will do) 2 cups complete pancake mix, any brand 1 1/2 cups water 1/2 teaspoon ground nutmeg, or equivalent of freshly grated 1/2 cup confectioners' sugar Instructions: Heat 1-inch vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready. Core apples with an apple corer. Cut into 1/4-inch thick slices across, forming apple rings. Sprinkle sliced apples with the juice of a wedge of lemon to prevent browning. Mix together pancake mix and water, season with nutmeg. Place confectioners' sugar in a sifter or a tea strainer. Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown. Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding. Top fritters with confectioners' sugar and transfer to a serving platter. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 73595,"Seafood Gumbo 1 cup all-purpose flour 1 cup vegetable oil 2 cups finely chopped onion 2 green bell peppers, finely chopped 1 blue crab 1 lobster tail 1/4 cup Creole seasoning (preferably Tony Chachere's) 4 pounds medium shrimp, peeled and deveined 1 pound crabmeat 1 bunch scallions, finely chopped 1/2 bunch parsley, finely chopped Cooked white rice, for serving (optional) Instructions: Make the roux: Combine the flour and vegetable oil in a wide Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 45 minutes. Remove from the heat and set aside. Bring 10 quarts water to a boil in an extra-large, wide pot. Stir in the onion, bell peppers and roux and cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes. Add the blue crab and lobster tail and boil until cooked through, 15 to 20 minutes. Remove the lobster tail and crab; discard the crab. Let the lobster cool slightly, then remove the meat from the shell and cut into small chunks; refrigerate until ready to use. Add the Creole seasoning to the pot and bring to a boil; cook until the liquid reduces by one-quarter, about 1 hour, 30 minutes. Add the shrimp and cook over medium heat until firm, about 20 minutes. Add the crabmeat and reserved lobster meat and cook 10 minutes. Stir in the scallions and parsley and remove from the heat. Cover and let stand 30 minutes. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73596,"Sunday Startup Pork and Beans 2 pounds (4 cups) dried pea or navy beans, soaked and drained 1/3 cup Blackstrap molasses 1 tablespoon dry mustard Salt and freshly ground black pepper 2 pounds Italian sweet sausage 1/2 pound chunk salt pork 2 cloves garlic, finely minced 1 onion, finely chopped 1/2 pound sliced bacon 2 cups all purpose flour 2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 3 tablespoons sugar 2 large eggs 2 cups buttermilk or 1 cup yogurt mixed with 1 cup milk 1 cup thawed frozen corn kernels 1/2 cup corn oil Instructions: Set soaked beans in saucepot and cover with water (4 quarts). Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy. Drain, reserving cooking liquid. Mix precooked beans with molasses and mustard and season lightly with salt and pepper. While beans are cooking, parboil sausages and salt pork for 10 minutes. Drain. Dice the salt pork into small cubes and slice the sausages. Preheat the oven to 350 degrees. In a shallow gratin or baking dish layer 1/3 of the beans. Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper. Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans. Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed. (Add more liquid if it evaporates too quickly.) Serve with Corn Bread (recipe follows) Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73597,"Jazz on the Grill: Seafood BBQ 2 pounds seafood 1/4 cup butter, melted 1/4 cup olive oil 1/2 cup finely chopped pineapple 1/4 cup seeded and finely chopped jalapenos 1/4 cup honey Green leaf lettuce *Jazz Honey-Jalapeno Sauce can be used instead of the pineapple, jalapenos, and honey Instructions: Select the fish you like to eat, Jazz is great on them all however, be sure your selection is suitable for the grill. Some fish grill better than others, if you're unsure, ask your butcher. Excellent selections are salmon, bass, halibut, mahimahi, yellowtail, and lingcod. Heat the grill on high. Combine the butter and olive oil in a bowl and set aside. Combine the pineapple, jalapeno, and honey. Brush a mix of melted butter and olive oil onto the fillet or fish steak before placing it in the grill. This will cause the flames to rise up, searing in the juices. Brush more of this mixture on the top as it's cooking. Do not overcook, most fish grill quickly. You must adjust the cooking time based on the thickness of the fish being cooked. Flip the fillets or steaks and reapply another brushing of the butter/oil mixture. Once seared, reduce the flame to low and close the lid on the barbecue. Wait a few minutes (until fish is nearly done) and pour the pineapple mixture or Jazz Honey-Jalapeno Pineapple Sauce over the top. Close the lid and cook until the fish is cooked. Garnish platter with green leaf lettuce, carefully place fish on the bed of lettuce, and serve. This is a simple and amazingly eye attractive dish. Sit back and enjoy the raves from your guests. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73598,"Turkey Tostados 2 pounds lean ground turkey 1 large onion 1 tablespoon oil 3 cloves chopped garlic 1 tablespoon chili powder 2 teaspoon cumin 1 teaspoon coriander Salt 1 can tomato paste 1 cup water 1 medium head iceberg lettuce, shredded 1/3 cup shredded Cheddar cheese 2 medium tomatoes, peeled cored and cut into wedges 1 medium avocado, pitted, peeled, and sliced 1 1/2 to 2 cups corn chips or tortilla chips Instructions: Heat oil in a large nonstick skillet. Add onion and garlic and crumble in turkey. Stir-fry over moderate heat until turkey is no longer pink- about 6 minutes. Mix in chili powder, salt, cumin coriander, tomato paste and water. Bring to a simmer and keep hot. Divide lettuce among four dinner plates. Top with hot turkey mixture and sprinkle with cheese. Divide tomato wedges, avocado slices, if using, and corn chips among the four or six plates. Serve at once. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 73599,"Sausage and Cheese Rolls with Sage Oil 1/2 cup extra-virgin olive oil 2 tablespoons finely chopped fresh sage Pinch of red pepper flakes 3 cloves garlic, grated Kosher salt
2 sweet Italian sausage links (about 6 ounces), casings removed
2 pounds refrigerated pizza dough All-purpose flour, for dusting
12 ounces Monterey Jack cheese, cut into 1/4-inch cubes 2 tablespoons finely chopped fresh parsley Instructions: Place a pizza stone on the middle oven rack and preheat to 500? F. Place a baking sheet on top of the pizza stone. Warm the olive oil in a small skillet or saucepan over medium heat. Add the sage, red pepper flakes and garlic. Remove from the heat and let cool slightly; season with salt.
Divide the sausage into 16 small balls. Cook in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Remove to a paper towel\u2013lined plate to drain.
Divide the dough into 16 balls (about 2 inches each). Flatten and shape each into a 3 1/2-inch round on a lightly floured surface. Put 1 piece of cooked sausage in the center of each round and top each with a few cubes of cheese. Very lightly brush the edges of the dough with water. Bring the edges of the dough toward the center, lightly pleating to form a tight package; pinch to seal. Turn seam-side down; using a metal skewer dipped in flour, make a hole in the center of each dough ball to create a steam vent.
Remove the hot baking sheet from the oven and carefully line with parchment paper; place the dough balls on the baking sheet, spacing them 2 inches apart. Brush liberally with the sage oil. Transfer the baking sheet to the pizza stone and bake 5 minutes, then rotate the pan and bake until the rolls are golden brown, about 10 more minutes. Remove from the oven and brush with more sage oil. Sprinkle with the parsley and serve immediately with the remaining sage oil for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 73600,"Tiki Chicken 2 onions, chopped 2 tablespoons vegetable oil 2 tablespoons shredded coconut 1 teaspoon garlic paste 1 teaspoon ginger paste 2 tablespoons ground coriander 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon ground turmeric Salt 2 pounds boneless chicken breasts, chopped into small cubes 1 cup tomato sauce 4 servings cooked basmati rice Fresh cilantro, for garnish Instructions: Saute half the onions in 1 tablespoon oil in a saute pan until translucent, then add the coconut and cook until soft. Remove from the heat and blend in a food processor with a little water to form a puree. Set aside. Saute the remaining onions in 1 tablespoon oil until golden brown. Add the garlic and ginger pastes and cook for 2 minutes over medium heat. Stir in the coriander, chili powder, cumin, turmeric and some salt and cook for 2 minutes more. Add the chicken and saute for 5 minutes, and then pour in the tomato sauce and coconut-onion puree. Bring to a boil and cook for 30 minutes. Divide the chicken into four equal portions, placing each over a bed of warm basmati rice. Garnish with cilantro. ","[Sauvignon Blanc, Pinot Grigio, Chenin Blanc, Vermentino]" 73601,"Roasted Parsnips and Carrots 2 pounds parsnips, peeled 1 pound carrots, unpeeled 3 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 tablespoons minced fresh dill or parsley Instructions: Preheat the oven to 425 degrees F. If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73602,"Jams and Preserves 1 1/2 cups water 1 box (8 ounces) dried apricots 1/4 cup granulated sugar 1 tablespoon lemon juice 1 jar (24 ounces) applesauce 1 navel orange 4 cups fresh or frozen cranberries 1 bag (20 ounces) frozen strawberries 2 golden delicious apples, peeled cored and finely chopped 3 cups sugar 2 cinnamon sticks (each about 3 inches long) Instructions: Bring water, apricots and sugar to a boil in a 2-quart saucepan. Reduce heat and simmer uncovered 15 to 20 minutes, stirring occasionally, until apricots are tender and about 1/2 cup water remains. Remove from heat and stir in lemon juice. Process in blender or food processor until smooth and thick. Return to saucepan and stir in applesauce. Spoon into jars or containers. Cover tightly and refrigerate.; With a vegetable peeler, remove colored peel from orange, leaving white membrane on orange. With a sharp knife, cut off and discard membrane. Finely chop peel and pulp. Preheat oven to 350 degrees. Have a 13 by 9 by 2-inch or other large, shallow glass baking dish ready. Place peel and pulp of 3 cups of the cranberries, the strawberries, chopped apples, sugar and cinnamon sticks in baking dish. Stir to mix. Cover with foil. Bake 45 minutes. Stir in remaining cranberries and bake uncovered 1 hour longer or until thickened, stirring occasionally. Cool, spoon into clean jars. Cover and refrigerate. Yield: 10 cups ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 73603,"Dump-and-Bake Corn Casserole Nonstick cooking spray, for the baking dish One 15.25-ounce can whole kernel corn, drained
One 14.75-ounce can cream-style corn
One 8-ounce package corn muffin mix, such as Jiffy
1 cup sour cream
4 tablespoons unsalted butter, melted
6 ounces smoked ham, diced
4 scallions, chopped, plus more for garnish 1 1/2 cups freshly grated sharp Cheddar
Instructions: Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray. Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes.
Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 73604,"Steak Involtini 1 cup plain bread crumbs 1/4 cup grated Parmesan 3/4 cup grated Parmesan 3/4 cup shredded mozzarella cheese 1/4 cup olive oil, plus 1/4 cup 1/2 cup chopped fresh basil leaves 2 cloves garlic, minced Kosher salt and freshly ground black pepper 2 (8-ounce) London broil steaks, trimmed and pounded 1/8-inch thick 1 (26-ounce) jar marinara sauce Special equipment: 4 (4-inch) skewers Instructions: For the breading: In a small bowl, combine the bread crumbs and 1/4 cup Parmesan cheese. Set aside. For the filling: In a large bowl, mix together 1/4 cup of Parmesan, mozzarella cheese, 1/4 cup olive oil, basil, and garlic. Season with salt and pepper, to taste. Cut the steaks in half crosswise and place on a work surface. Spread the mixture evenly over the steaks. Roll up the steaks and secure with skewers. In a medium skillet, heat the remaining 1/4 cup of oil over medium heat. Roll the steaks in the bread crumb mixture until coated and add to the skillet. Cook the steaks until brown on all sides, about 6 to 8 minutes. Add the marinara sauce to the pan. Bring the sauce to a simmer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer, turning occasionally, for 10 to 15 minutes for medium-well. Remove the skewers, place the steaks on a cutting board and slice thinly. Arrange the steak slices on plates and serve with the marinara sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73605,"Spanish Chicken and Mussel Paella 2 tablespoons olive oil 1 cup (1 medium) yellow onion, minced 1 red or green bell pepper, cored, seeded and cut into strips 1 (15 to 16-ounce) can diced tomatoes 1 teaspoon each of dried thyme and basil, crumbled 1 teaspoon cumin seed 1 bay leaf 1 tablespoon minced garlic 2 1/2 to 3-pound chicken, cut into 10 serving pieces or 6 chicken legs, separated into drumsticks and thighs Salt and pepper 1/2 pound (about 3 links) Chorizo or Spanish sausage, cut crosswise into slices, or smoked ham, diced 4 to 4 1/2 cups chicken broth 1/4 teaspoon ground saffron or tumeric 3 cups long-grain rice 1 pound mussels, scrubbed well, beards removed and rinsed 1 cup fresh or frozen peas, thawed Minced fresh cilantro or parsley for garnish Lemon wedges for garnish Instructions: Make the sofrito: In a skillet heat 2 tablespoons olive oil. Add the onion and pepper, and cook until softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5 to 7 minutes, or until almost all the liquid has evaporated. Set aside. Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat until it is hot. Add the chicken to the skillet, cook it for 7 to 10 minutes on each side, or until it is browned and transfer it to a plate. Add the sausage or ham to the skillet, cook it, tossing, until it is browned lightly, and transfer with a slotted spoon to the plate. To assemble the paella: Preheat the oven 400 degrees. In a saucepan bring the broth to a simmer over modertaely high heat, add the saffron or tumeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or ham and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the floor of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth.) Add the peas and bake the paella for 10 minutes more, or until the liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its dish garnished with the cilantro and lemon wedges. ","[Rioja, Tempranillo, Garnacha, Cava]" 73606,"Jicama Salad 1 jicama, peeled, julienned Juice of 1 lime 1 tablespoon olive oil 1 tablespoon chopped cilantro Salt and pepper to taste Instructions: In a medium bowl toss all ingredients together. Serve as a garnish. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner]" 73607,"My Grandma's Ravioli 1 pound baking potatoes (about 2 large), scrubbed thoroughly 2 tablespoons (1/4 stick) unsalted butter 2 tablespoons minced shallots 1 teaspoon minced garlic 8 ounces farmer cheese 5 ounces goat cheese 2 ounces mascarpone 3 tablespoons freshly grated Parmesan 2 tablespoons minced fresh mint leaves 2 tablespoons minced fresh chervil leaves 1 egg, lightly beaten Kosher salt and freshly ground white pepper 1 recipe Basic Pasta Dough, recipe follows Semolina or all-purpose flour, for dusting 1 egg lightly beaten with 1 teaspoon water, for egg wash 1 tablespoon olive oil 8 tablespoons (1 stick) unsalted butter 1/4 cup freshly grated Parmesan Minced fresh flat-leaf parsley leaves 1/4 cup toasted and chopped hazelnuts 3 cups flour 8 large egg yolks 1 teaspoon kosher salt 1 teaspoon extra virgin olive oil 3 to 5 tablespoons water Semolina or all-purpose flour, for dusting Instructions: Make the filling: Bake the potatoes in a preheated 350 degree F. oven until fork tender, about 30 to 40 minutes. Peel, and while still warm, pass through a food mill. In a small saute pan, heat the butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine all the cheeses, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to overmix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into 1/2 ounce balls, about the size of golf balls. Cut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic wrap. Lightly dust the work surface with flour. With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide. Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 = inches apart. Fold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour. Repeat with the remaining dough, egg wash, and filling. Refrigerate, covered, until needed. Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes. Meanwhile, in a large saute pan, over high heat, add the oil and the butter. Cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the Parmesan cheese and season with salt and pepper. Garnish with parsley and hazelnuts and serve immediately. In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour. Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness. If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 or more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered). Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes. Repeat with the remaining pieces of dough. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 73608,"La Perla 1 1/2 ounces reposado tequila 1 1/2 ounces manzanilla sherry 3/4 ounce pear liqueur Lemon twist, for garnish Instructions: Combine all the ingredients except the garnish in a mixing glass half-filled with ice. Stir until chilled, about 15 seconds. Strain into a chilled cocktail glass. Garnish with the lemon twist. ","[Sherry, Cava, Prosecco]" 73609,"Apple Pie 6 cups apples, peeled and sliced 1/2 to 3/4 cup sugar (depending upon the flavor of the apples) 2 tablespoons flour 3/4 teaspoon cinnamon 2 tablespoons lemon juice 1 (9-inch) unbaked pie shell and top crust, recipe follows 4 cups flour 3/4 teaspoon salt 1 cup lard or vegetable shortening 1 egg, beaten 5 tablespoons cold water 1 tablespoon vinegar Instructions: Preheat oven to 425 degrees F. Toss apple slices gently with sugar, flour, cinnamon and lemon juice. Spoon into unbaked pie shell. Top with crust, folding its edge under the top of the bottom crust. Crimp to seal. Bake at for 40 to 50 minutes, or until crust is golden brown. Mix flour and salt. Cut in shortening until mixture resembles small peas. Combine remaining ingredients and stir into shortening and flour. Let stand a few minutes. Roll out dough on floured board. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73610,"Clear Fruit Dumplings 6 ounces fresh strawberries, hulled and quartered (about 1 cup) 2 tablespoons sugar 2 tablespoons cold water 14 ounces cold water\u202f(1 3/4 cups) 1 tablespoon plus 1 teaspoon sugar 2 teaspoons agar-agar powder\u202f\u202f 3 butterfly pea flowers, for color, optional 2 ounces dragon fruit, peeled and cut into 1/4-inch cubes (about 3 tablespoons) 2 ounces mango, peeled and cut into 1/4-inch cubes (about 3 tablespoons) 2 ounces strawberries, hulled and cut into 1/4-inch cubes (about 3 tablespoons) 2 ounces seedless watermelon, cut into 1/4-inch cubes (about 3 tablespoons) 1/2 kiwi, peeled and cut into 1/4-inch cubes (about 3 tablespoons) Lemon juice, for serving Instructions: For the strawberry puree dipping sauce:\u202fCombine the strawberries, sugar and water in a small saucepan over medium-low heat. Cover and cook for 5 minutes, then uncover and continue to cook until the mixture has the consistency of syrup and coats the back of a spoon, about 5 minutes. Let cool to room temperature, about 15 minutes. Transfer to a blender and blend on low speed until the mixture has a jam-like consistency, about 1 minute. Strain the mixture through a fine-mesh sieve into a small bowl, pressing with a metal spoon. The sauce can be served at room temperature or refrigerated for about 30 minutes and served chilled. For the clear fruit dumplings: Combine the cold water, sugar and agar-agar powder in a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture starts to boil, 1 to 2 minutes. Add the butterfly pea flowers if using. Reduce to medium heat and cook, stirring constantly, until the sugar and agar-agar powder dissolve, about 1 minute. Remove from the heat\u202fand discard the butterfly pea flowers with chopsticks or a spoon. Divide the mixture between two 9-inch square nonstick baking pans. Set aside at room temperature until the mixture sets into a firm jelly, about 30 minutes. Use a 3 1/2-inch round cookie cutter to make 4 dumpling wrappers per pan, leaving them in place in the pans. Remove one round from the pan and place it in the palm of your hand. Place 3 teaspoons of the chopped fruits of your choice in the center of the round. Fold the wrapper over like a taco. Do not press down the edges or the dumpling will break. Place the dumpling on a serving plate and repeat with the remaining 7 dumpling wrappers, varying the\u202fcombination of fruits as desired. Squeeze a couple of drops of lemon juice over the dumplings just before serving with the strawberry puree dipping sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 73611,"Omelet with Sour Cream and Caviar 3 eggs, beaten with 1 teaspoon water 1 teaspoon chopped fresh dill Salt and freshly ground pepper to taste 1 teaspoon butter 1 heaping tablespoon sour cream 1-2 tablespoons salmon roe or caviar Whole chives, for garnish Instructions: In a bowl mix eggs with salt, pepper and dill. In a hot non-stick omelet pan melt butter, add egg mixture and make omelet. Slide omelet from pan to a serving plate. Dollop sour cream and salmon roe on top. Garnish with whole chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 73612,"Meatloaf Kebabs with Grilled Potato Salad 1 teaspoon adobo sauce from a can of chipotles in adobo 1/2 cup plus 2 tablespoons ketchup 3 tablespoons Worcestershire sauce Juice of 1 large lemon 1 pound ground beef chuck 1 large egg, beaten 1/4 cup seasoned Italian breadcrumbs 1/2 medium onion, finely grated Kosher salt and freshly ground black pepper 1 pound baby red potatoes, halved 1 tablespoon extra-virgin olive oil, plus more for brushing 2 scallions, green parts only, thinly sliced
Instructions: Prepare a grill or grill pan for medium-high heat.
Stir together the adobo sauce, 1/2 cup of the ketchup, 2 tablespoons of the Worcestershire sauce and half the lemon juice; set aside.
Gently mix together the ground beef, egg, breadcrumbs, onions, the remaining 2 tablespoons ketchup and 1 tablespoon Worcestershire sauce, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Divide into 8 equal portions. Take 1 portion in the cup of your hand. Wrap and shape the meat around a skewer to form a 5-inch log of even thickness, centered on the skewer. Repeat with the remaining 7 portions of meat. Refrigerate the kebabs to let them firm up a little, about 15 minutes.
Meanwhile, place the potatoes in a microwave-safe bowl, and cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until the potatoes are cooked through, about 7 minutes in a 1,100-watt oven. Let the potatoes cool for a few minutes, then toss with the oil, 1/2 teaspoon salt and a few grinds of pepper. Thread them, cut-sides facing out, on the remaining 4 skewers; reserve the bowl.
Cook the potatoes on the grill until you see grill marks and charring in places, about 2 minutes per side. Slide the potatoes off the skewers back into the bowl. Toss with the remaining lemon juice and the scallions. Add more oil if the potatoes look too dry.
Brush the 8 kebab skewers with oil, and place them on the grill. Cook for 2 minutes on one side, then flip. Brush some of the ketchup glaze on the grilled side. After 2 minutes, flip the skewers again. Continue brushing and flipping every minute or so until the meat is no longer pink inside and is cooked through, 4 to 6 minutes total. Divide the skewers and potato salad among 4 plates, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 73613,"Grilled Oysters with Lemon Garlic Butter 10 tablespoons softened unsalted butter 2 tablespoons finely grated Parmigiano-Reggiano 2 tablespoons minced parsley leaves 1 tablespoon lemon juice 2 teaspoons minced garlic 1 teaspoon minced fresh chives 1/2 teaspoon hot sauce, optional 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 24 shucked oysters, half of each shell reserved and washed Instructions: In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm. Preheat a grill to high. Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73614,"Flourless Chocolate Torte 1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan 12 ounces bittersweet chocolate, chopped 6 large eggs 1/2 cup sugar Pinch of kosher salt Unsweetened cocoa powder, for dusting Instructions: Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly. Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes. Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder. ","[Barolo, Cabernet Sauvignon, Malbec, Pinot Noir]" 73615,"Tropical Fruit Smoothie 2 cups soy milk or skim milk 2/3 cup roughly chopped firm tofu (about 2 1/2-ounces) 1/2 cup frozen roughly chopped papaya 1/2 cup frozen roughly chopped pineapple 1/2 cup frozen roughly chopped mango 1 tablespoon honey, plus more to taste 1/4 teaspoon vanilla extract Instructions: Place all the ingredients in a blender. Blend, pulsing the machine if necessary, until smooth. Make sure the honey is dissolved. Serve immediately. ","[Sauvignon Blanc, Moscato, Riesling]" 73616,"Chocolate-Hazelnut Tart 1/2 cup sugar 2 tablespoons all-purpose flour 3 eggs, beaten 1 1/2 cups peeled, chopped, and toasted hazelnuts 8 ounces bittersweet chocolate chips (about 1 cup) 1 cup corn syrup 2 tablespoons butter, melted 1 teaspoon vanilla extract 1/4 teaspoon salt 1 store bought frozen pie crust, defrosted Instructions: Preheat the oven to 325 degrees F. In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour. Cool the tart for at least 30 minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 73617,"Bonfire 2 ounces mescal 3/4 ounce lemon juice
3/4 ounce simple syrup
1 egg white
Ground cinnamon, for garnish
Ground nutmeg, for garnish Instructions: Put the mescal, lemon juice, simple syrup and egg white in a cocktail shaker and dry-shake (without ice) until frothy. Add ice to the shaker and vigorously shake. Strain into a chilled double-rocks glass. Garnish with ground cinnamon and nutmeg. ","[Tequila, Cream Sherry, Brandy]" 73618,"Caramel Apple Pie 3 cups all-purpose flour, plus more for flouring 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon ground nutmeg 1 1/2 sticks (12 tablespoons) salted butter, cut into pieces 3/4 cup vegetable shortening or lard 1 tablespoon distilled white vinegar 1 egg, lightly beaten 6 to 7 cups peeled and sliced Granny Smith apples 1/2 lemon, juiced 1/2 cup granulated sugar 1/4 cup all-purpose flour 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter 1/2 cup all-purpose flour 1 cup packed brown sugar 1/2 cup quick oats 1/4 teaspoon salt 1/2 cup pecans, chopped 1/2 jar (or more) caramel topping Instructions: For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill. Preheat the oven to 375 degrees F. Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge. For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside. For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt. Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes. Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving \u2014 or don't if you can't wait! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 73619,"Chutney Chicken 12 pieces bone-in skin-on chicken, mix of chicken thighs, legs and quartered breast 2 tablespoons olive or vegetable oil
Salt and pepper
2 tablespoons butter
2 teaspoons cumin seeds 1 1/2 inches ginger, grated
4 cloves garlic, chopped
2 chiles such as red finger, Fresno or jalapeno, seeded and chopped
1 1/2 cups chicken stock
1 cup mango chutney, such as Patek's or Major Grey's
One 14-ounce can diced tomatoes or petite diced tomatoes
1/2 cup unsweetened shredded coconut
1 1/2 cups brown or white long-grain rice 1/2 cup slivered almonds, toasted
1 lime, juiced
1 bunch scallions, thinly sliced on an angle
Chopped fresh cilantro or parsley, for garnish
Instructions: Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal. To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Tempranillo]" 73620,"Baked Onions with Vinaigrette 4 medium-sweet organic onions, unpeeled 4 handfuls coarse salt 1 egg yolk 1/2 clove garlic, finely minced 1 teaspoon tarragon vinegar Kosher salt and freshly ground black pepper
1/2 cup grapeseed oil Juice of 1 lemon Handful chopped fresh tarragon leaves Handful chopped fresh thyme leaves Instructions: Preheat the oven to 425 degrees F.
Cut barely a sliver off the bottom of each onion so they'll sit without rolling over. Pierce them in a few places with a sharp knife so they won't burst during cooking. Make 4 mounds of coarse salt in a baking dish, and nest an onion in each. Bake the onions 15 minutes. Lower the heat to 325 degrees F and continue baking until the insides are almost applesauce soft, about 1 1/2 hours, depending on the size of the onions.
To make the dressing: Whisk together the yolk*, garlic, and vinegar, and season with salt, and black pepper. Beat in the oil, drop by drop, to make a thick dressing. Taste, and add lemon juice, if needed. Check the salt and pepper. Stir through the herbs. Cover the vinaigrette, and refrigerate until ready to serve.
To serve, set the onions on serving plates (leaving the salt mounds behind). Slit the onions open with a sharp knife, and spoon some vinaigrette into each until it starts bubbling up and out onto the plate. Serve the onions immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 73621,"Stuffed Taco Meatballs 3/4 pound ground beef 1 link fresh chorizo (3 to 4 ounces), casing removed 1 large egg 1/4 cup fine yellow cornmeal 2 tablespoons tomato paste 1 small clove garlic, finely grated 1 tablespoon chili powder 1 tablespoon ground cumin Kosher salt 1/2 teaspoon dried oregano 1/2 teaspoon granulated onion Large pinch cayenne 2 ounces Cheddar or pepper jack cheese, cut into 30 cubes just under 1/2-inch thick 2 cups corn tortilla chips Shredded iceberg lettuce, guacamole, your favorite salsa and sour cream, for serving Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, garlic, chili powder, cumin, 1 teaspoon salt, oregano, granulated onion and cayenne with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball. Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes. Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, salsa and sour cream on the side for dipping. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73622,"Vidalia Onion Rings with Beer Mustard 2 large Vidalia onions 2 cups buttermilk 3 cups all-purpose flour 1 cup rice flour 2 cups seltzer 1 12-ounce bottle beer 1 teaspoon honey Kosher salt Vegetable oil, for deep-frying Chopped parsley and flaky salt, for topping Chopped parsley and flaky salt, for topping
For the beer mustard: 1 cup aioli or good-quality store-bought mayonnaise 1/2 cup dijon mustard 2 tablespoons agave syrup 1 teaspoon ground cinnamon 1/2 teaspoon beer-extract powder (available at home-brew suppliers and some spice shops) Pinch of cayenne pepper Instructions: Slice the onions. Cut each onion crosswise into 1/4-inch-thick slices. Separate the slices into individual rings; remove the 4 small center rings from each slice and reserve them for another use. Soak the onions. Put the separated onion rings into a large baking dish or shallow bowl and cover them with the buttermilk. Make the beer mustard. In a small bowl, whisk the aioli, dijon mustard, agave syrup, cinnamon, beer-extract powder and cayenne until combined. Set aside. Make the batter. In a large bowl, whisk 1 cup all-purpose flour, the rice flour, seltzer, beer and honey until smooth. Put the remaining 2 cups all-purpose flour in a separate large bowl or shallow pan and season it generously with kosher salt. Fry the onion rings. Fill a large heavy pot with at least 3 inches of vegetable oil. Attach a deep-fry thermometer to the side of the pot and heat the oil over medium-high heat to 350 degrees F. Working in batches, lift the onion rings from the buttermilk and shake off the excess. Transfer them to the flour mixture and toss until coated, then dip one by one into the beer batter, shaking off the excess, and add to the hot oil. Fry, turning the onions often with tongs, until golden brown, 3 to 4 minutes; adjust the heat as necessary to maintain the oil temperature. Drain and serve. Drain the onion rings on paper towels and sprinkle with parsley and flaky salt while still warm. Serve with the beer mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 73623,"Crispy Oven Fish Fry with Mushy Peas 5 tablespoons butter 3 cups panko crumbs 1 tablespoon seafood seasoning (recommended: Old Bay) or Szeged Fish spice, a palmful 1 tablespoon granulated onion, a palmful 1 tablespoon granulated garlic, a palmful 1 lemon or lime, zested A couple tablespoons freshly chopped thyme leaves A couple tablespoons finely chopped chives 1 1/2 to 2 pounds cod, cut from the thickest part of fillets shaped into 8 rectangular batons Salt 2 extra-large egg whites, beaten to frothy 1 cup packed flat-leaf parsley 1 cup packed fresh mint 3 cups freshly shelled peas or frozen and defrosted organic peas, patted dry 1 tablespoon extra-virgin olive oil 2 large shallots, finely chopped 2 cups chicken stock-in-a-box Freshly ground black pepper Malt vinegar Instructions: Heat the oven to 400 degrees F. Arrange a baking rack over the top of a baking sheet. Melt 4 tablespoons butter over low heat in small pot. Put the bread crumbs in a shallow dish and douse with the melted butter and toss to combine. Season with seafood seasoning, granulated onion powder, granulated garlic, citrus zest, thyme and chives. Clean and pat the fish dry, then season with salt, to taste. Coat the fish in egg whites, then gently press them into the bread crumbs to coat evenly, then arrange them on the baking rack. Bake on center rack of the oven until the fish is white and flaky and the crumbs are golden, about 20 minutes. Meanwhile, add the parsley and mint to a food processor and pulse to finely chop, then scrape into a bowl and set aside. Return the base to the processor; do not rinse the base. Add the peas and pulse until very finely chopped. In a medium saucepan, heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, and the remaining butter over medium heat. Add the shallots and saute for 5 minutes, then add the stock and peas and bring to a bubble over medium-high heat. Cook the fresh peas for about 10 minutes, and about 6 to 7 minutes, if using frozen defrosted peas. When most of the liquid has evaporated, season with salt and pepper, to taste, and stir in the herbs. Remove from the heat. Spoon pools of not-so-mushy peas onto each dinner plate and top with crispy fish batons. Douse the fish with lots of malt vinegar and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73624,"Chocolate Chip Skillet Cookie 1 stick (1/2 cup) unsalted butter 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 2 large eggs
1 teaspoon pure vanilla extract 2 1/4 cups all-purpose flour (see Cook's Note) 3/4 teaspoon baking soda 1 teaspoon fine salt One 12-ounce bag semisweet chocolate chips or chunks (2 cups) Vanilla ice cream, for serving Instructions: Position a rack in the center of the oven and preheat to 375 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat, then set aside to cool slightly, 5 minutes. Whisk the granulated sugar, brown sugar, eggs, and vanilla together in a large bowl until smooth. Stir in the melted butter. (Do not wipe out the skillet.) Whisk the flour, baking soda and salt together in another bowl. Stir the dry ingredients into the wet ingredients, mixing well with a wooden spoon until dough is homogeneous (do not overmix). Stir in the chocolate chips or chunks. Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is cracked and golden, the edges are brown and the center is still soft, about 40 minutes. Cool on a wire rack for 15 minutes. Cut into wedges and serve warm with vanilla ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 73625,"Standing Rib Roast of Beef 1 ovenready rib roast of beef, approximately 4 1/2 to 5 1/2 pounds, 4 or 5 bones 1/4 cup olive oil 1/4 cup coarsely ground black pepper 3 tablespoons coarse salt 2 tablespoons chopped fresh garlic 3 tablespoons dry thyme 3 tablespoons dry rosemary Instructions: Preheat the oven to 425 degrees. Brush the meat with the olive oil. Combine all of the seasonings in a small bowl. Rub the seasoning paste uniformly over the meat. Place the meat, bone side down, in a roasting pan and roast for 20 minutes. At the end of 20 minutes, reduce the oven temperature to 350 degrees and continue cooking for 1 1/2 to 2 hours for medium rare or until a thermometer inserted near the center of the roast reads 130 degrees. While the beef is cooking, periodically, CAREFULLY pour off the fat that has accumulated in the roasting pan into a heat proof container. Remove the roast from the oven and allow to stand for 20 minutes before carving. After the roast has rested for 20 minutes, transfer it to a large cutting board, being careful not to burn yourself. Lay the roast bonesidedown on the cutting board. Insert a sharp knife between the meat and the rib bones, separating the meat from the ribs in one large piece to slice the beef into boneless slices or simply carve into rib portions, each with a bone attached . Carve the boneless meat into 1/2-inch thick slices. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 73626,"Thai Spicy Shrimp 30 (16/20) jumbo shrimp, peeled and deveined 2 teaspoons minced garlic 1/2 cup halved grape tomatoes 1/2 cup diced red onion 2 tablespoons Thai chili paste, or more to taste Salt and freshly ground black pepper 1 cup grapeseed oil 1 cup vegetable oil 1 loaf baguette or French bread Instructions: Preheat the oven to 400 degrees F. Divide the shrimp among 6 small ramekin dishes and set aside. In a small bowl, mix the garlic, tomatoes, onions, chili paste, and salt and pepper, to taste. Divide the mixture between the 6 ramekin dishes over the shrimp. In a saucepan, over medium-high heat, blend both the oils and heat to 325 degrees F. When the oil reaches the proper temperature, pour it evenly into the ramekin dishes. Bake in the oven until the shrimp turn pink, about 6 to 8 minutes. To finish, slice the bread on a bias, about 1-inch thick. Remove the ramekins from the oven and serve immediately with the bread on the side for dipping. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 73627,"Grill Basket Vegetable Quesadillas 1/4 cup shredded Cheddar (about 1 ounce) 1/4 cup shredded pepper jack cheese (about 1 ounce) 1/4 cup frozen corn kernels 1/8 teaspoon ground cumin 1 clove garlic, grated 1/2 small red bell pepper, finely diced Kosher salt and freshly ground black pepper Two 10-inch round flour tortillas Guacamole, for serving Sour cream, for serving Instructions: Prepare a grill for medium heat. Toss the Cheddar, pepper jack, corn, cumin, garlic, bell pepper, 1/4 teaspoon salt and a few grinds of black pepper together in a medium bowl. Place 1 of the tortillas inside a 12-inch flat round fold-over quesadilla grill basket. Sprinkle the cheese mixture on top, leaving a 1/4-inch border around the edge. Top with the remaining tortilla, then close and clasp the grill basket according to the manufacturer's directions. Place the grill basket onto the grill, cover the grill and cook until the cheese just begins to melt and the tortilla is turning golden brown on the bottom side, 2 to 3 minutes, Flip the basket and continue cooking until the cheese is completely melted and the tortilla is golden brown, 2 to 3 minutes more. Transfer the quesadilla to a cutting board and cut into 8 pieces. Serve with the guacamole and sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73628,"Double Chocolate Peanut Butter Supreme Crisco? Original No-Stick Cooking Spray 1 (15.9 ounce) pkg. Pillsbury? Chocolate Extreme Premium Brownie Mix 1/3 cup Crisco? Pure Vegetable Oil 3 tbsps. water 1 large egg 1 cup Jif? Creamy Peanut Butter 1/2 tsp. vanilla extract 1 cup powdered sugar 2 tbsps. Smucker's? Hot Fudge Topping Instructions: HEAT oven to 350 degrees F. Coat an 8-inch springform pan with no-stick cooking spray. PREPARE brownie mix according to package directions using packet of chocolate-flavored syrup, oil, water and egg. Spread into prepared pan. Bake 34 to 37 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. BEAT peanut butter and vanilla in medium bowl with an electric mixer until smooth. Gradually add powdered sugar. Beat for 1 minute. Remove outer edge of springform pan. Spread peanut butter mixture over top of cooled brownie. Chill 30 minutes or until firm. PLACE hot fudge topping in small resealable plastic bag. Knead until smooth. Cut small corner off bag. Drizzle topping over peanut butter layer. Cut into wedges. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 73629,"Fried Mars Bars with Ice Cream Oil, for frying 2 cups all-purpose flour Pinch salt 1 (12-ounce) bottle beer 4 candy bars (recommended: Mars Bars) Serving suggestion: vanilla ice cream Instructions: Heat the oil in a deep fat fryer to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes. Make the batter by adding the flour and salt to a mixing bowl and whisking in the beer. When ready, dip the candy bars into the batter. Drop the candy bars into the hot oil, and fry for 3 to 4 minutes, or until their exteriors turn golden brown. Serve the fried candy bars with a scoop of vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 73630,"Strawberries and Jalapenos 1 pound hulled and quartered strawberries 4 tablespoons granulated sugar
2 finely diced jalapenos, seeds and stems removed
1/2 tablespoon lemon zest plus 2 to 4 tablespoons lemon juice
Splash of orange liqueur, optional
Instructions: Toss strawberries in sugar and refrigerate, covered, for at least 30 minutes but preferably overnight. Soak jalapenos in 1 cup water with 2 tablespoons lemon juice for 30 minutes (15 minutes if you want more bite); drain. Add jalapenos and remaining 2 tablespoons lemon juice or the optional orange liqueur to the strawberries, toss and let stand 15 minutes. Toss in lemon zest right before serving. Spoon over ice cream and serve. Keep refrigerated in an airtight container (but allow to come closer to room temperature before serving). ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 73631,"Red Velvet Cream Cheese Bundt Cake 2 8-ounce packages cream cheese 2/3 cup granulated sugar 2 large eggs 3 tablespoons sour cream 3 tablespoons heavy cream 1 teaspoon pure vanilla extract Nonstick cooking spray 2 1/2 cups all-purpose flour, plus more for dusting 1 3/4 cups granulated sugar 2 tablespoons unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups vegetable oil 3/4 cup sour cream 2 large eggs, at room temperature 1 1/2 teaspoons red gel food coloring 1 teaspoon pure vanilla extract 1 teaspoon distilled white vinegar 4 ounces cream cheese 1/2 cup confectioners' sugar 1/2 cup sour cream 1 teaspoon pure vanilla extract Pinch of salt Instructions: Make the swirl: Combine the cream cheese, granulated sugar, eggs, sour cream, heavy cream and vanilla in a food processor and puree until smooth; set aside. Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray and dust with flour, tapping out the excess. Whisk the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the vegetable oil, sour cream, eggs, food coloring, vanilla, vinegar and 1/4 cup water in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until just combined. Spread 3 cups of the batter in the prepared Bundt pan. Pour in the cream cheese swirl mixture, then spoon the remaining cake batter evenly over the top. Bake until the top is cracked and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes in the pan, then carefully invert onto a plate and let cool completely, at least 2 hours. Make the glaze: Combine the cream cheese, confectioners' sugar, sour cream, vanilla and salt in a food processor and puree until smooth. Pour and spread on the cooled cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73632,"Cherry Banana Smoothie 1 1/4 cups sliced banana (about 1 1/2 medium bananas) 1 cup frozen cherries 3/4 cup plain nonfat Greek yogurt 4 teaspoons honey 2 teaspoons minced ginger 4 ice cubes Instructions: Combine the bananas, cherries, yogurt, honey, ginger and ice cubes in a blender, and puree until smooth. ","[Riesling, Moscato, Gewrztraminer]" 73633,"Acai-Banana Sorbet 2 ripe medium bananas, peeled Two 3.5-ounce packets frozen unsweetened acai puree 1 tablespoon virgin or extra-virgin coconut oil 1 tablespoon pure maple syrup Instructions: Cut each banana into 6 chunks, and freeze until rock solid, preferably overnight. With the acai inside the packet, crush the puree into smaller pieces. Process the pieces in a food processor to a fine slush. Add the frozen banana chunks, coconut oil and maple syrup, and begin to process (the food processor may jolt in the very beginning). As the bananas break down and combine with the acai, the mixture will look crumbly, then gooey and eventually smooth and slightly slushy, like a sorbet. Stop the food processor frequently to scrape down the side of the bowl and break up any clumps. Serve right away, or scrape into a container and freeze until ready to serve. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 73634,"The Negroni Cocktail 8 ounces Campari 8 ounces Bluecoat gin 8 ounces Cinzano sweet vermouth 8 dashes of Angostura bitters Instructions: Combine all ingredients in a pitcher and stir. Pour into an ice filled lowball glass garnished with an orange twist just before serving. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 73635,"Crispy Fish with Mango Salsa 2 serpent head fish fillets (can be substituted with snapper or catfish) 3 tablespoons fish sauce Ground nut oil, for frying Thai chili peppers, stem removed 2 tablespoons fish sauce 1 teaspoon sugar 2 limes, juiced 1 green mango, peeled and shredded 2 shallots, finely sliced 1 stalk lemongrass, stick finely sliced 2 tablespoons chopped fresh cilantro leaves 2 spring onions (green part only), finely sliced Instructions: Marinate the fillets in 3 tablespoons of the fish sauce. Leave for 5 minutes.
Heat the oil in wok (ensure that the oil is no more than halfway up the wok). When very hot, about 350 degrees F, deep fry the fish until golden brown, about 5 to 6 minutes. Remove from the oil and drain on a paper towel-lined plate.
Make the salsa dressing by pounding the Thai chili peppers roughly with a pestle and mortar. Transfer the chilies into a salad bowl.
Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.
Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.
Serve the mango salad with the crispy fish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 73636,"Mango/Green Onion Salsa Cruda 1 cup diced fresh mango 1/4 cup hydrated sun-dried tomato, diced 1/4 cup scallion, diced 2 ounces lime juice 2 ounces olive oil 2 tablespoons fresh coriander, chopped Instructions: Toss all ingredients together in a bowl. Salt and pepper to taste. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 73637,"Veal-Filled Pasta with Tomato Sauce: Manicotti Magri 12 manicotti tubes (about 8 ounces) 1 tablespoon olive oil 1 onion, minced 10 ounces ground veal or turkey 1 teaspoon lemon pepper 2 to 3 teaspoons minced fresh oregano, or 1 teaspoon dried oregano, crumbled Salt and freshly ground black pepper 3 tablespoons minced fresh parsley 1/4 cup minced drained sun-dried tomatoes in oil 1 pound part-skim ricotta 1/3 cup freshly grated Parmesan 3 cups store-bought marinara sauce Instructions: Preheat the oven to 350 degrees F. In a large pot of boiling, salted water, cook the manicotti tubes according to package directions. Drain, rinse in cold water, and pat dry. In a nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook it, stirring occasionally, for 5 minutes. Add the meat, lemon pepper, oregano, salt, and pepper, and cook, stirring, until the meat is no longer pink. Transfer the meat to a bowl, add the parsley, tomatoes, ricotta, and half the Parmesan, and fill the pasta tubes with the meat mixture. Spoon 1 cup sauce in bottom of shallow baking dish, top with the filled pasta tubes, and spoon the remaining sauce over them. Sprinkle with Parmesan and bake for 25 to 30 minutes, or until sauce is bubbling. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 73638,"Paris Popcorn 2 tablespoons vegetable oil 1/2 cup popcorn kernels 2 tablespoons extra-virgin olive oil 2 to 3 tablespoons Paris Cheese Seasoning, recipe follows 6 tablespoons finely grated Pecorino Romano Drizzle olive oil 2 tablespoons snipped fresh chives 1 1/2 teaspoons dill weed 2 tablespoons chopped fresh tarragon leaves 1 tablespoon garlic salt 1/2 teaspoon ground white pepper Instructions: Heat a large pot or Dutch oven over low heat.
Add enough vegetable oil to coat the bottom of the pot, about 2 tablespoons. Add 1 or 2 kernels of popcorn to the oil as it heats. Once the kernels pop, add the remaining corn and cover with a lid. Shake the pot as the kernels pop. This will keep them from settling on the bottom of the pot and burning. Continue shaking until all of the corn has popped. Remove the popcorn to a large bowl. Drizzle with extra-virgin olive oil, season with Paris Cheese Seasoning and toss. Mix all of the ingredients together in a small bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73639,"Ribs 2 tablespoons cumin 2 tablespoons dry mustard, such as Coleman's
2 tablespoons onion powder
2 tablespoons smoked paprika
3 tablespoons kosher salt
1 tablespoons ground black pepper
1 tablespoon cayenne pepper
4 racks baby back ribs 4 whole dried bay leaves
4 cups BBQ sauce
Serving suggestions: fresh cut French fries and coleslaw Instructions: Preheat the oven to 225 degrees F. Please note: The oven should not be hotter than 250 degrees. Combine the cumin, dry mustard, onion powder, smoked paprika, salt, black pepper and cayenne pepper in a bowl mixing well. To prepare the ribs, remove the silver skin from the back or under the rib side and rub the trimmed rib racks with the spice mixture. Place the racks on a sheet of plastic wrap, top with the bay leaves and wrap tightly. Place in the oven (the plastic will not melt at this low temperature) and roast for 2 hours. Remove the ribs from the oven and allow them to rest for 10 minutes. Place the ribs on a baking sheet and coat with the BBQ sauce. Roast under the salamander on medium heat or in the oven set to broil until the sauce is caramelized, 3 to 4 minutes. Remove the sauced ribs and allow them to rest for 3 to 5 minutes. Portion the ribs into serving-size pieces. Plate and serve with French fries and coleslaw. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 73640,"Honey Glazed Carrots: Food Network Salt 1 pound baby carrots 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup chopped flat-leaf parsley Instructions: In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley. ","[Chardonnay, Riesling, Gewrztraminer]" 73641,"Ranch Buffalo Wings 1 (1-oz). packet Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix ? cup butter or margarine, melted ? cup hot pepper sauce 3 tablespoons vinegar ? teaspoon paprika 24 chicken wings or drumettes 1 cup prepared Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix Celery sticks Instructions: Preheat oven to 350F. In small bowl, whisk together butter, pepper sauce and vinegar. Dip drumettes in butter mixture; arrange in single layer in large baking pan. Sprinkle with Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix. Bake until chicken is browned and an internal temperature of 165F has been reached, about 30 to 40 minutes. Sprinkle with paprika. Serve with Hidden Valley? Original Ranch? Dressing and celery sticks. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 73642,"Soba with Brussels Sprouts and Pork Chops Kosher salt 8 ounces soba 8 ounces shredded Brussels sprouts 3 tablespoons ponzu sauce 2 tablespoons toasted sesame oil 1 tablespoon sugar 3 tablespoons rice vinegar 1 tablespoon grated fresh ginger 5 radishes, thinly sliced 3 scallions, thinly sliced Freshly ground pepper 12 ounces thin-cut boneless pork chops (4 to 6 chops) 1 tablespoon vegetable oil Instructions: Bring a large pot of salted water to a boil. Add the soba and cook as the label directs. Put the brussels sprouts in a colander and drain the noodles on top of the Brussels sprouts. Run under cool water to stop the cooking and drain well. Whisk the ponzu sauce, sesame oil and sugar in a large bowl; remove 2 tablespoons to a small bowl. Whisk the vinegar and ginger into the large bowl. Add the noodle mixture, radishes and scallions, season with a big pinch each of salt and pepper and toss well. Toss the pork chops with the reserved 2 tablespoons ponzu sauce mixture. Heat the vegetable oil in a large nonstick skillet over medium-high heat until it just starts smoking. Carefully add the chops and any remaining marinade and cook, turning a few times, until caramelized and just cooked through, 3 to 4 minutes. Transfer to a cutting board. Divide the noodles among shallow bowls. Thinly slice the chops and add to the bowls. Spoon any remaining juices or glaze from the skillet over the meat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73643,"Tuna Provencal 1 can drained white chunk tuna 1 tablespoon capers 12 cured black olives, pitted and sliced 1/2 red onion, finely chopped 2 plum tomatoes, seeded and chopped 1 tablespoon olive oil 2 tablespoons red wine vinegar Salt and pepper 1 bunch of watercress, rinsed and dried 6 slices whole grain bread Instructions: In a large bowl flake tuna with a fork. Stir in capers, black olives, onion and tomatoes. Pour in oil and vinegar and toss to coat. Season and serve with watercress on whole grain bread. Alternative: Arrange mixed greens on plate and top with a quartered boiled new potato, quartered boiled egg and steamed green beans. In center place a scoop of the tuna salad. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73644,"Tandoori Roasted Chicken 1 1/2 pounds skinless, boneless chicken breast 1/2 cup non-fat yogurt 2 tablespoons fresh ginger, grated 1 tablespoon ground turmeric 1 teaspoon ground cumin 2 teaspoons paprika 1/2 teaspoon cayenne pepper 1 tablespoon finely minced garlic 1 small white onion, roughly chopped (about 1/4 cup) Instructions: In the bowl of a food processor, combine the yogurt, ginger, turmeric, cumin, paprika, cayenne, garlic, and onion, and process to a smooth puree. Put the puree into a shallow, flat dish and place the chicken breasts into the puree, coating both sides evenly. Allow to marinate, covered and refrigerated, for several hours or overnight. Preheat oven to 375 degrees. Season the chicken breasts lightly with salt and pepper and place on a rack in a roasting pan that has been preheated for 10 minutes in the oven. Roast the chicken, turning once, until fully cooked but still moist and not dried out. Cooking time will vary depending on the size and thickness of the chicken breasts. Alternately, prepare an outdoor grill and cook over indirect heat with the lid on, turning once. Serve the chicken breast with a salad and a grain such as lentils to make a complete meal. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 73645,"Ricotta Frittata With Tomato Salad 8 large eggs 1/4 cup milk 1/3 cup grated parmesan cheese 2 medium tomatoes, chopped 3 tablespoons chopped fresh basil 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 bunch scallions, sliced 1/2 small head radicchio, coarsely chopped (about 4 cups) Pinch of sugar 1/2 cup ricotta cheese (preferably fresh) Instructions: Position a rack 4 to 6 inches from the broiler and preheat the broiler. Whisk the eggs, milk and cheese in a large bowl. In another bowl, toss the tomatoes, basil, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste.
Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the scallions, radicchio, sugar, and salt and pepper to taste. Cook, stirring, until the radicchio is tender, about 3 minutes, then add to the bowl with the egg mixture and stir. Wipe out the skillet.
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat, tilting to coat the pan. Add the egg mixture and cook, undisturbed, until the bottom starts setting, about 30 seconds. Top with spoonfuls of ricotta; transfer to the broiler and cook until the frittata is set and golden, 3 to 5 minutes. Loosen the edge with a rubber spatula; slide out of the skillet. Cut into wedges. Serve with the tomato salad. Per serving: Calories: 381; Total Fat: 28 grams; Saturated Fat: 9 grams; Protein: 20grams; Total carbohydrates:11 grams; Sugar: 0 grams; Fiber: 2 grams; Cholesterol: 461 milligrams; Sodium: 558 milligrams
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 73646,"Spring Vegetable Fettuccine Alfredo Kosher salt One 9-ounce package fresh fettuccine Extra-virgin olive oil, for tossing 2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded 1 bunch thin asparagus, about 1 pound 1 stick (8 tablespoons) unsalted butter 1/2 cup frozen peas Freshly ground black pepper 2 cups heavy cream 1 1/2 cups freshly grated Parmigiano-Reggiano cheese 1 tablespoon chopped chives Finely grated zest of 1/2 lemon Instructions: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander. Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 73647,"Balinese Fruit Salad with Lychee and Coconut Milk 2 cups cubed cantaloupe 2 cups cubed honeydew melon 2 cups cubed ripe papaya 2 cups cored and cubed fresh pineapple 1/2 cup coconut milk 2 tablespoons superfine sugar Juice of 2 limes, plus 1 teaspoon finely grated zest 6 lychees, shell removed, pitted and roughly chopped 3 star anise 2 mangoes, skin removed, pitted and cut into cubes Kosher salt Shredded coconut, for serving Instructions: Combine the cantaloupe, honeydew, papaya, pineapple, coconut milk, sugar, lime juice and zest, lychees, star anise, mangoes and a pinch of salt in a large bowl. Cover and refrigerate for 1 hour. Remove and discard the star anise. Transfer the salad to a serving platter. Sprinkle with the shredded coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73648,"Stewed Okra and Tomatoes 4 slices bacon 1 onion, chopped 3 cups sliced okra 1 (14.5-ounce) can diced tomatoes Kosher salt and freshly ground black pepper Instructions: In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes. Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73649,"Mardi Gras King Cake 1 (13.9-ounce) can bread sticks (recommended: Pillsbury) 1 (1-inch) heat proof plastic baby 1 (12-ounce) can whipped cream cheese frosting (recommended: Pillsbury) 1/4 cup heavy cream Green sanding sugar Purple sanding sugar Gold (yellow) sanding sugar Instructions: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Open bread sticks. Press together the ends of 2 of the sticks to make 1 long stick. Repeat with the remaining bread sticks giving you 6 long sticks. Taking 3 at a time, loosely braid together. Repeat with remaining dough. Pinch the braids together end to end. Leaving a 3-inch hole in the middle, loosely coil braids around one another on prepared baking sheet. Press ends together. Bake in preheated oven for 16 to 20 minutes or until completely golden brown. Remove from oven and cool completely. Carefully insert the baby into the cake in between the seams of the braid. In a medium pot combine the cream cheese frosting and heavy cream. Heat over low heat until warm and smooth, stirring constantly. Pour glaze over cake and sprinkle with sanding sugars. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73650,"Salami-Mozzarella Calzone 2 large eggs 1/4 cup chopped fresh parsley 1 teaspoon grated lemon zest 1/4 pound shredded reduced-fat mozzarella cheese Extra-virgin olive oil, for brushing 1 13.8-ounce tube refrigerated pizza dough 1/4 pound deli-sliced salami, cut into thin strips 1 1/2 cups giardiniera (pickled mixed vegetables), drained 1/4 pound sliced provolone cheese Instructions: Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust. Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife. Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73651,"Sunny's Fake Crepes 1/2 cup chocolate hazelnut spread (recommended: Nutella) 4 (8-inch) round whole-wheat tortillas, room temperature 4 tablespoons butter 1 1/3 cups miniature marshmallows 1/2 cup finely chopped toasted hazelnuts Instructions: Spread hazelnut spread on 1 side of each tortilla. In a large pan over medium heat add 2 tablespoons of butter and let it melt until bubbly. Add 2 of the tortillas with the chocolate hazelnut spread side facing up. Using an imaginary line add 1/3 cup of marshmallows down 1 half of each tortilla, making sure to keep them in a single layer. Allow the tortilla to slightly bubble on the pan and check underneath for a golden, toasted color. Fold the tortilla over to form a half circle and slightly press down to seal. Cook until marshmallows start to melt but don't lose their shape. Transfer them to a cutting board. Repeat with the remaining tortillas. Meanwhile, put the hazelnuts on a plate. Cut the tortillas in half, then quickly press the opened sides into the chopped hazelnuts. Arrange them on a serving platter and serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 73652,"Homemade Chai Latte 1 cup coarsely ground Italian roast, French roast or espresso coffee (2 to 2 1/2 ounces)
1 tablespoon ground cardamom
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground allspice
1/2 teaspoon finely grated fresh peeled ginger
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
Large pinch kosher salt
4 cups hot (not boiling) water
1 1/2 cups nonfat milk
1/2 cup sweetened condensed milk 1 tablespoon sugar
1 teaspoon ground cinnamon
Instructions: For the chai: In a 48-ounce French press coffee maker, combine the coffee, cardamom, cinnamon, ground ginger, allspice, grated ginger, pepper, cloves, salt and water. Place the lid on the coffee press with the plunger extended. Let the mixture brew for 4 minutes. Press down the plunger. While the coffee mixture is brewing, whisk the nonfat milk in a heavy medium saucepan over medium-high heat until very thick and foamy, 5 to 6 minutes. For the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon until combined. Set aside. Pour the coffee mixture into a medium saucepan and rewarm over medium heat. Stir in the condensed milk. Divide the chai among 4 cups and spoon large dollops of the whisked nonfat milk on top. Sprinkle with the cinnamon sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73653,"Braised Octopus 1/2 cup extra-virgin olive oil 6 Garlic Cloves 12 small onions 2 cleaned octopus, about 1 1/2 pounds each 1 cup Taggascia olives Peperonciono 2 Bay Leaves Salt to taste 2 tablespoons chopped fresh Italian parsley Instructions: Set the saucepan over low heat. Pour in 6 tablespoons of the olive oil. Scatter the onion in the bottom of the pan and add the garlic. Nestle the octopus on top of the onions. Scatter the olives over the octopus. Cover and let the octopus stew in its own juices for 1 hour. Uncover the octopus, there should be a lot of liquid from the octopus in the pan. Cover and continue to stew over low heat until the octopus is very tender, about 45 minutes to 1 hour and 15 minutes more, depending on the size of the octopus. To test for doneness, stick a fork in the thickest part of the octopus, it is done if the fork slides out easily. Remove the octopus from the pot and let cool slightly. Cut the octopus into 3/4-inch chunks, skin and all. Put the octopus chunks in the skillet and pour in the contents of the saucepan as well. Taste the sauce for salt (the octopus can be very salty) and add the salt, if needed. Get the sauce simmering rapidly over medium heat and stir in the parsley. You should have 2 cups or so of braising juices in the skillet. If there's much more than that, boil to reduce the sauce ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73654,"Chocolate Macaroons 2 egg whites 1 cup ground almonds 3 tablespoons cocoa 1 1/2 cups powdered sugar Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad. Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture. Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go. Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 73655,"Apricot Oat Bars Vegetable oil cooking spray 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups) 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup) 1 3/4 cups all-purpose flour 1 packed cup light brown sugar 1 teaspoon ground cinnamon 3/4 teaspoon fine sea salt 3/4 teaspoon baking soda 1 3/4 cups old-fashioned oats 1 cup (4 ounces) coarsely chopped walnuts 1 cup (2 sticks) unsalted butter, melted 1 egg, at room temperature, beaten 1 teaspoon pure vanilla extract Instructions: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside. Filling: In a small bowl, mix together the jam and the apricots. Set aside. Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated. Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73656,"Peach Puff Pastry Doughnuts 1 17-ounce box frozen puff pastry (2 sheets), thawed 1 large egg, lightly beaten 3 tablespoons peach preserves 2 small peaches, pitted and chopped 1/2 cup peach nectar Pinch of salt
1 cup confectioners' sugar 1 to 2 tablespoons peach nectar 1 teaspoon fresh lemon juice 1/8 teaspoon pure vanilla extract Crushed freeze-dried strawberries, for topping (optional) Instructions: Make the doughnuts: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Unfold one puff pastry sheet on a work surface and brush off the excess flour. Brush all over with the beaten egg. Unfold the second puff pastry sheet on top of the first one and press to seal. Cut out eight rounds using a 3-inch cookie cutter. Cut out the middles with a 1-inch cookie cutter. Cut out more 1-inch rounds from the scraps, if desired. Arrange on the prepared baking sheet and bake until browned and crisp, 20 to 25 minutes. Microwave the peach preserves until melted, about 30 seconds. Brush on the doughnuts and doughnut holes while still hot. Let cool completely on the baking sheet. Meanwhile, make the filling: Combine the peaches, peach nectar and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the peaches are soft and most of the liquid has evaporated, 8 to 10 minutes. Transfer to a blender and puree until smooth. Refrigerate until thick and cold, at least 2 hours. Make the glaze: Whisk the confectioners' sugar, 1 tablespoon peach nectar, the lemon juice and vanilla in a small bowl until smooth; add up to 1 more tablespoon peach nectar if needed. Using a sharp knife, cut each doughnut horizontally into 3 rings. Spread some of the peach filling on the bottom rings and top with a second ring, then spread with more peach filling and add the top ring. (You will not use all the filling.) Drizzle the glaze over the doughnuts. Sprinkle with the freeze-dried strawberries. Let the glaze set, 10 to 15 minutes. Serve at room temperature or chilled with the remaining peach filling for dipping. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 73657,"Bacon-Wrapped Chili Shrimp 1 stick (8 tablespoons) butter 1 tablespoon chili powder
2 1/2 pounds peeled and deveined raw jumbo shrimp (U12 size) 1 pound thin bacon, slices cut in half 3 green onions, sliced Instructions: Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet. Melt the butter with the chili powder in a small pan, stirring to combine. Divide the chili butter between 2 separate bowls. Wrap each shrimp in a half piece of bacon and skewer with a small skewer or large toothpick. Arrange the shrimp on the wire rack and brush with half of the chili butter (1 of the bowls). Bake until the bacon is cooked, 5 to 10 minutes. With a clean brush, brush on more chili butter from the second bowl. Serve on a big platter and sprinkle with sliced green onions.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73658,"Lemon-Ginger Ice in Lemon Cups 8 medium to large lemons 1 1/2 cups sugar 2 cups water 2-inch piece fresh ginger, peeled and sliced Crushed ice 1 lemon, zest finely grated Fresh mint leaves, for garnish Instructions: To make the lemon cups: Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up. Cut off the top 1/3 of the lemon and reserve to cap the cups. Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell in tact. Chop and mash the lemon pulp and strain into a blender. (You should have about 1 cup of fresh lemon juice, reserve it for the filling.) Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight. The frozen shell will prevent the lemon ice from melting too quickly when you serve it. To make the ginger syrup: Combine the sugar, water, and ginger in a pot over medium heat. Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant ? do not allow the syrup to boil or get dark. Remove from heat, cover, and steep until cool. Fill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger), and process until slushy. Add the lemon zest and blend again. Freeze for 1 hour to firm it up a bit. Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve. Serve in egg cups for a great presentation. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 73659,"Creme of Spinach Crepes 2 cups milk 1 3/4 cups flour, sifted 1/4 teaspoon salt 3 egg yolks 6 tablespoons melted butter, plus more softened butter for pan 1 pound frozen chopped spinach 2 cloves garlic, minced 1 small onion, sliced 3 tablespoons butter Salt 1/4 cup half-and-half 3 teaspoons flour Steamed vegetables, for serving, optional Grated Parmesan, for topping Roasted red peppers, sliced, for topping Instructions: For the batter: Put half of the milk into a mixing bowl, along with the flour, salt and egg yolks, and mix at medium speed until smooth. Slowly pour the remaining milk into the mixture and keep mixing at a low speed. Slowly add the melted butter and mix at medium speed.
Warm your frying pan. Take a paper towel, dip it in soft butter and wipe the bottom of the frying pan so it is lightly coated. Depending on your pan size, pour a paper-thin layer to cover the pan and move it around. Fry until the crepe slides around the pan and flip. Cook until golden brown spots appear. Repeat with the remaining batter.
For the filling: Put a little water at the bottom of a medium pot. Add the spinach, garlic, onion, butter and salt to taste and cook about 20 minutes, stirring constantly.
In a separate container, mix the half-and-half and flour until smooth. Pour slowly into the spinach and stir it in. Cook for 15 to 20 minutes.
Put some creme of spinach into a crepe and any steamed veggies you would like, such as broccoli, zucchini or bell pepper. Fold the crepe over on itself a couple times and top it with Parmesan and roasted red peppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73660,"Hearts of Palm, Avocado, and Watercress Salad with Thousand Island Dressing 1 cup mayonnaise 2 teaspoons lemon juice 1 teaspoon tomato paste 1/2 teaspoon Worcestershire sauce Salt and black pepper Hot sauce, to taste Cold water, as needed to thin dressing consistency 2 to 3 avocados, sliced 1 can hearts of palm, halved 2 to 3 bunches watercress, washed, trimmed Instructions: Mix together all the dressing ingredients in a bowl and set aside. Arrange the avocado slices, hearts of palm, and watercress on a platter and drizzle with the Thousand Island dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73661,"Tourtiere de Fleur-Ange (Fleur-Ange's Pork Pie) 2 pounds lean ground pork 1 cup water 1 cup chopped celery 1/2 cup chopped celery leaves 2 large onions, chopped 2 cloves garlic, chopped 1/2 cup chopped fresh parsley 1 tablespoon chopped fresh savory (or 1 teaspoon dried savory) Pinch each ground cinnamon and cloves Salt and freshly ground pepper Pastry for 2 double-crust, 8-inch pies (see below) 1 egg yolk beaten with 1 tablespoon milk Instructions: In a large, heavy saucepan over medium heat, combine pork, water, celery and leaves, onions, garlic, parsley, savory, cinnamon, cloves, and salt and pepper to taste. Cook, stirring occasionally, for 30 minutes, adding more water, if necessary, to prevent mixture from drying. Adjust seasoning, if necessary. Let cool. Line two 8-inch pie plates with pastry and fill with meat mixture. Roll out top crusts, cutting a generous vent in the centre of each. (Mme Fleur-Ange Rochon always cut her vents in the shape of an evergreen tree.) Cover each pie with top crust, trim pastry, crimp the edges to seal, and cut small steam vents. Brush top of pastry with egg yolk and milk mixture. Bake pies in a preheated 400 degree F oven for 35 to 40 minutes or until crust is golden. Serve either hot or cold with pickles or relish. Tip: Meat pies may be made ahead and refrigerated. Unbaked pies may be refrigerated for 24 hours, or frozen. Thaw in refrigerator before baking. For Pastry: In a bowl, mix 2 cups sifted, all-purpose flour with 1/4 teaspoon salt. With pastry blender or 2 knives, cut in 3/4 cup chilled, cubed shortening or lard until mixture resembles coarse crumbs. Measure 1/4 to 1/3 cup ice water. Sprinkle over mixture, a spoonful at a time, stirring with a fork, adding just enough water so dough holds together. Shape into a ball, press into a flat disc, wrap in plastic wrap and chill for 1 hour. Leftover pastry can be frozen for later use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73662,"Big Cheese Squeeze 2 slices of bread, cut thin (as far as bread selection goes, all I'll say is the bigger the loaf the bigger the sandwich) 1 teaspoon (or more) smooth Dijon mustard 1 cup grated cheese Good quality olive oil for spritzing. Instructions: Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat. Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread.
Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak. When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the larger one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft. Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes.
Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect...better than mom's (no reason to tell her.)
Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost ... there's always next year. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 73663,"Multigrain Stuffing With Nuts and Dried Fruit 9 tablespoons unsalted butter, plus more for the baking dish 2 medium onions, diced 2 medium firm cooking apples (such as Cortland), chopped 1 tablespoon minced fresh thyme Kosher salt and freshly ground pepper 1/2 cup slivered almonds 1/2 cup walnuts, chopped 1/4 cup sunflower seeds 1/4 cup dried blueberries 1/4 cup dried cranberries 4 cups low-sodium vegetable broth 2 large eggs 1/4 cup chopped fresh parsley 16 cups stale multigrain bread cubes Instructions: Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer. Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss. Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. ","[Chardonnay, Riesling, Pinot Gris, Sparkling wine]

" 73664,"Key Lime Pie Cheesecake Bars Nonstick cooking spray, for the baking pan 18 whole graham crackers
1 stick salted butter, melted
Three 8-ounce packages cream cheese, at room temperature 1 1/2 cups granulated sugar
1/2 cup sour cream
1/2 cup bottled lime juice
1 1/2 teaspoons vanilla extract
4 large eggs
Powdered sugar, for topping
Grated lime zest, for topping
Instructions: For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack. Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan. For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed. Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours. When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73665,"Roasted Red Snapper with Rosemary 4 tablespoons olive oil 1 whole (3-pound) red snapper, cleaned, scaled Salt and freshly ground black pepper 1 lemon, halved 1/2 small onion, chopped 1/2 small fennel bulb, chopped 2 sprigs fresh rosemary 1 tablespoon chopped fennel fronds 1 teaspoon chopped fresh rosemary leaves 1 small garlic clove, minced Instructions: Preheat the oven to 400 degrees F. Line a heavy large baking sheet with foil. Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil. Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs. Bake until the fish is just cooked through at the bone, about 40 minutes. Meanwhile, squeeze the remaining lemon 1/2 into a small bowl. Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper. Using a sharp knife, separate the 2 fillets from the backbone. Using a metal spatula, transfer the top fillets to a plate. Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates. Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73666,"Ancho cl Chips 3 cups peanut oil 4 large potatoes, gaufrette cut 1/2 cup ancho cl powder Salt Instructions: Heat oil to 375 degrees F. Fry potatoes, in batches and drain on paper towels. Immediately toss with ancho powder and salt. ","[Malbec, Tempranillo, Garnacha]" 73667,"Halloween Party Pizzas One 12-ounce package multigrain sandwich thins 1 cup pizza sauce 3 mozzarella string cheese sticks One 2.25-ounce can sliced black olives, drained 3 deli slices Cheddar 9 pepperoni slices 3 slices provolone 1/2 cup shredded mozzarella One 2.25-ounce can whole pitted black olives, drained Instructions: Preheat the oven to 375 degrees F. Split the sandwich thins into 2 halves and place 6 on each of 2 baking sheets. Spoon 1 to 2 tablespoons pizza sauce over each sandwich thin, spreading it to the edges. Add the toppings to create each of the monsters. For mummies: Tear the string cheese into thin strips. Arrange the strips horizontally across three pizzas like layers of a mummy. Nestle in two olive slices for eyes. For jack-o'-lanterns: Cut out rounds from the Cheddar slices with a jar lid or 3 1/2-inch cookie cutter. Place the cut rounds on 3 pizzas. Trim pepperoni slices into triangles (3 per pizza; 2 for the eyes and 1 for the nose) and place on the Cheddar rounds. Cut an olive slice in half and use for a smile. For ghosts: Trim the provolone slices along a bottom edge in a zig-zag pattern with kitchen shears. Place 2 black olive slices on each pizza to create the eyes. For spiders: Sprinkle 2 to 3 tablespoons shredded mozzarella over 3 pizzas. While the pizza is baking, cut 2 whole black olives in half for the bodies and cut the remaining olive slices in half for the legs. Assemble the spiders on the cheese once the pizzas come out of the oven and are still hot by inverting an olive half on each for a body, then arranging the legs around the bodies. Bake all the pizzas until the cheese begins to melt, but before it bubbles, 8 to 10 minutes. (Browning or bubbling may ruin your shapes.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 73668,"Salt and Herb Roasted Whole Fish 2 lemons, 1 zested and juiced and 1 sliced into thin rounds 1 bunch fresh thyme, half picked and half left whole 4 fresh bay leaves, coarsely snipped using scissors 3 cloves garlic, smashed 9 egg whites 8 cups kosher salt Two 1-pound whole fish, such as branzino or orate, fins and gills removed High-quality olive oil, for finishing Instructions: Preheat the oven to 450 degrees F. In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic and pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy. In a large bowl combine the herb-egg white mixture with the salt and mix until it becomes a moist paste. Place half of the lemon slices and whole thyme in the cavity of each of the fish. On a baking sheet, place a little less than half of the salt mixture in two rows. Lay the fish on top of each row. Pack the remaining salt mixture around the fish to completely encase them, pressing the mixture firmly on the fish to create a crust. Roast the fish for 25 minutes. Remove and let rest for 10 minutes. Crack open the salt crust and brush the excess salt from the fish. Remove the top fillet, pull the spine out and remove the bottom fillet. Drizzle with olive oil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73669,"Rolfs Original Swiss Cheese Fondue 1/2 pound Emmentaller cheese, grated 1/2 pound Le Gruyere cheese, grated 1 clove garlic 2 cups dry white wine 1 teaspoon cornstarch 1 teaspoon water Freshly ground black pepper 1 loaf Italian or French bread, cut into 1-inch cubes with crust on one side Instructions: In a bowl, combine the cheeses and put aside. Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat. Add the wine, heat until warm, but not boiling!
Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce. Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to a boil once, before you remove the fondue pot and place it on a lighted burner on a table. Adjust flame of the burner so the fondue continues bubbling lightly.
Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black pepper and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot.
Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!
Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 73670,"Torta Caprese 1 1/2 cups (63%) bittersweet chocolate chips 2 sticks (1 cup) unsalted butter, plus more for the pan
5 large eggs, separated
1/4 teaspoon kosher salt
1 cup granulated sugar
1 1/2 cups almond flour
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting
Instructions: Place the chocolate and butter in the top of a double boiler and melt until smooth. Cool slightly, until just warm to the touch. Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan. Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Then beat the egg yolks on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and vanilla into the yolks. In 2 batches, fold the whipped whites into the chocolate base. Pour the mixture into the prepared pan and bake until puffed and beginning to crack on top, about 40 minutes. Cool completely on a wire rack. When cool, run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 73671,"Hash Browns Makeover 2 medium Yukon gold potatoes (about 10 ounces), scrubbed 1 large parsnip, (about 5 ounces) 2 scallions (white and green), chopped 2 tablespoons minced flat-leaf parsley 1/2 teaspoon kosher salt Freshly ground black pepper 1 tablespoon extra-virgin olive oil Instructions: Grate the potatoes, with their skin into a large bowl. Peel and grate the parsnip; add to the potatoes. Toss the vegetables with the scallions, parsley and season with the salt and pepper, to taste. Heat a large (12-inch) nonstick skillet over medium heat and brush the skillet with about half the oil. Add the potato mixture and form into an even cake by pressing lightly with a spatula. Cook, shaking the pan periodically to prevent sticking, until the hash browns are crisp and brown, about 10 minutes. Remove the pan from the heat; place a flat plate over the top of the skillet. Carefully flip the pan so the potato cake goes onto the plate. Brush the skillet with the remaining olive oil and then side the hash browns back into the skillet. Cook until browned and crisp, about 10 minutes more. Slide out of the skillet onto a heated serving plate. Cut into wedges to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73672,"Steamed Soy-Marinated Chicken 1 cup low-sodium soy sauce 1 tablespoon sesame oil 1 tablespoon peanut oil 1/2 lime, juiced 1 (1-inch) piece ginger, sliced thick 1 cloves garlic, sliced 1 handful cilantro, chopped 4 boneless, skinless chicken breasts 1 head savoy cabbage Instructions: Into a large, re-sealable plastic bag add the soy sauce, sesame oil, peanut oil, lime juice, ginger, garlic, and cilantro. Seal the bag and shake it to mix the ingredients. Add the chicken breasts and shake it again. Let the chicken marinate in the refrigerator for at least 1/2 hour or up to overnight. Pour about 1-inch of water into a wok and bring it to a boil over high heat. Line the bottom of a bamboo steamer with a layer of cabbage leaves. Place the marinated chicken on top of the leaves. Cover the steamer and put it into the wok. Steam the chicken until it is cooked through, about 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73673,"Vanilla Sugar 1 vanilla bean, whole or scraped 2 cups granulated sugar Instructions: If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar. ","[Chardonnay, Moscato, Riesling]" 73674,"Sliders 2 pounds ground beef 4 tablespoons heavy whipping cream 6 dashes Worcestershire sauce (less if you prefer) 1 teaspoon kosher salt Freshly ground black pepper 8 whole dinner (or slider) rolls, split 1 pound thick-cut peppered bacon 3 yellow onions, halved and sliced 3 tablespoons butter 8 ounces gorgonzola Cooked sliders and/or macaroni and cheese, for serving Instructions: Preheat the grill to medium heat. Mix the ground beef, heavy cream, Worcestershire and the salt and some pepper in a bowl. Use your hands to thoroughly mix the ingredients. Form 1/4 cup of the meat mixture into patties, making 16 patties total. Make an indentation with your thumb to keep the patties from plumping too much when they cook. Grill the sliders until just cooked through, 2 to 3 minutes per side. Remove from the grill and pile on a platter. Toast the halved buns on the grill. Place the sliders between the buns and serve immediately. Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Use a fork to crumble the gorgonzola. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 73675,"Garlic Mashed Potatoes 1 russet potato 1 tablespoon butter Salt and freshly ground black pepper 1/2 teaspoon garlic powder Instructions: In a medium sized pot, cover the potato with cold water. Bring to a boil and cook until tender, about 40 minutes. Drain the potato, remove the skin and mash well in a large bowl. Add the butter, salt and pepper, to taste, and the garlic powder. Mix well until desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling]" 73676,"Roasted Elk 2 pounds elk roast Pinch salt and pepper 1/2 cup duck fat, rendered Instructions: Rub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 73677,"Cran-Sicle Smoothie 1/2 cup frozen cranberries, plus one thinly sliced cranberry for garnish 3/4 cup ice cubes 1/3 cup lowfat vanilla yogurt 1/4 cup orange juice 1 to 2 tablespoons pure maple syrup 1 tablespoon toasted wheat germ Instructions: Put the frozen cranberries, ice cubes, yogurt, orange juice and maple syrup into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. Pour into a glass and sprinkle with the wheat germ. Garnish with the sliced cranberry. Stir well before serving. ","[Riesling, Moscato, Vinho Verde]" 73678,"Grapefruit Spritzers 1/3 cup sugar 1 750-ml bottle dry white wine 1 cup ruby red grapefruit juice 1/4 cup Campari 3 cups seltzer Raspberries and sliced grapefruit, for garnish Instructions: Make the simple syrup: Bring the sugar and 1/3 cup water to a simmer in a small saucepan, stirring to dissolve the sugar. Remove from the heat and let cool completely, about 20 minutes. Combine the white wine, grapefruit juice, Campari and simple syrup in a pitcher and refrigerate until ready to serve. Pour into ice-filled glasses and top with the seltzer. Garnish with raspberries and grapefruit. ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 73679,"Dijon Maple Glazed Spiral Ham 1 (9-pound) store bought bone-in spiral ham 3/4 cup water 1/2 cup maple syrup 1/2 cup dark brown sugar 2 tablespoons whole-grain Dijon mustard 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Pumpernickel bread Assorted mustards Pickled shallots Cornichons Assorted cheeses Instructions: Preheat oven to 300 degrees F. Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender. Make the glaze: Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat. When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F. Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 73680,"Stuffed Baby Eggplant 8 baby eggplants, about the size of a lemon 1/4 cup extra-virgin olive oil 6 shallots, minced 4 garlic cloves 2 pounds ground lamb 3 large vine-ripe tomatoes, peeled and finely chopped Sea salt and freshly ground black pepper 1 small bunch fresh flat-leaf parsley, finely chopped, reserve some for garnish 1 tablespoon finely chopped fresh mint leaves 1 lemon, juiced 3/4 cup chicken stock 1 lemon, sliced paper-thin Instructions: Preheat the oven to 350 degrees F. Using a paring knife, cut a wedge out of each eggplant, from stem to base, just large enough to stick a spoon inside and scoop out the flesh inside. Discard the flesh you scoop out. Coat a large saute pan with the oil and place over medium flame. Lightly fry the eggplants on all sides, until slightly charred and blistered; remove to a platter and set aside. Return the pan to the heat and add the shallots and garlic, saute for 5 minutes, until soft and golden brown. Add the ground lamb to the pan and brown the meat well, breaking it up with a wooden spoon. Stir in the tomatoes, combine well, and let simmer for 5 minutes; season with salt and pepper. Toss in a couple of handfuls of the parsley, the mint, and lemon juice; continue to cook for 2 to 3 minutes. Remove the pan from the heat and let the stuffing cool slightly. Using a spoon, stuff the lamb filling into the eggplants until they feel full, but not overly packed. Arrange the eggplants in a single layer in a large saucepan, pour the chicken stock over them and lay the lemon slices on top of each eggplant, drizzle with some more olive oil. Bake for 20 to 30 minutes, or until fork tender. Garnish with fresh parsley before serving. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 73681,"Grilled Swordfish with Candied Lemon Salad 1/4 cup sugar 2 lemons, segmented 1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh basil
1 1/3 teaspoons kosher salt 4 cups baby arugula 3/4 cup Castelvetrano olives, pitted and halved Four 6-ounce skinless swordfish or tuna steaks Instructions: In a small saucepan combine the sugar and 2 tablespoons water. Place over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar. Add the lemon segments and simmer for another 2 minutes. Turn off the heat and cool the lemons in the liquid. Using a slotted spoon, remove the segments from the liquid and reserve both for later use. In a medium bowl, whisk together the mustard and 2 tablespoons of the reserved lemon liquid. Whisk in the olive oil, basil and 1/8 teaspoon of the salt. Reserve half of the dressing for the fish. Add the arugula, olives and reserved lemon segments to the dressing but do not toss. Set aside. Heat a grill pan over medium-high heat. Dry the fish well using paper towels and sprinkle with 1 teaspoon of the salt and the olive oil. Grill the steaks until golden brown and the fish release easily from the pan, 3 to 4 minutes per side depending on the thickness of the steaks. Toss the salad in the dressing and add the remaining 1/4 teaspoon salt. Place a piece of fish on each plate and top with some of the salad. Spoon the reserved dressing around the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73682,"Crepes and Hot Chocolate Sauce 1 3/4 cups all-purpose flour 1/2 cup granulated sugar
1/4 teaspoon sea salt
2 cups whole milk
3 tablespoons unsalted butter, melted
4 large eggs
1 tablespoon dark rum
Grapeseed oil spray, for the pan
Hot Chocolate Sauce, recipe follows 4 1/2 ounces chopped dark chocolate 2 1/2 cups water
1 3/4 cups granulated sugar
1 1/2 cups cocoa powder
1/2 cup heavy cream
Instructions: In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight. To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter. Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve. Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 73683,"Polish Honey Cake 1 tablespoon melted butter 2 cups plain fine dry bread crumbs 1 cup honey, plus more, for garnish 1/4 cup brown sugar 4 eggs, separated 1 cup toasted chopped hazelnuts Whipped cream, for garnish Instructions: Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside. Preheat oven to 375 degrees F. Put honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining 1 3/4 cups bread crumbs and hazelnuts. In a separate bowl, whisk the egg whites until stiff and fold into the batter. Place mixture into the brioche tins and bake for 45 minutes. When cool remove from pan and garnish with whipped cream and a drizzle of honey. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 73684,"Giant Cinnamon Roll Cake Unsalted butter, at room temperature, for greasing Confectioners' sugar, for dusting 6 large eggs, at room temperature
1 1/2 cups granulated sugar 1 tablespoon vanilla extract
1 1/2 cups self-rising flour, sifted (see Cook's Note) 4 sticks (16 ounces) unsalted butter, at room temperature 1 pound cream cheese, at room temperature 1 pound box dark brown sugar (about 2 3/4 cups) 2 tablespoons vanilla extract
4 teaspoons cornstarch 3 tablespoons ground cinnamon 1/2 teaspoon kosher salt 1/2 cup confectioners' sugar
2 tablespoons heavy cream Instructions: For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Line 13-by-18-by-1-inch rimmed baking sheet with parchment so that 2-inches overhang the long sides. Generously grease the parchment and unlined parts of the baking sheet with butter. Use a fine sieve to generously dust a large, clean kitchen towel confectioners' sugar until it is completely covered (about 1/2 cup). Set aside. Beat the eggs in large bowl with an electric mixer on high speed until very thick and pale yellow, about 5 minutes. Gradually beat in the granulated sugar and continue to beat until thick and the sugar has almost dissolved, 3 minutes. Beat in 2/3 cup water and the vanilla. Gradually add flour, beating just until the batter is smooth and no lumps remain. Pour into the prepared baking sheet and spread to the corners. Bake until the top is golden and a toothpick inserted in the center comes out clean, 15 to 18 minutes. Immediately loosen the cake from sides of baking sheet using a paring knife and invert the cake onto prepared towel. Carefully peel off the parchment. Using a sharp Chef's or serrated knife, cut the hot cake crosswise into four 4-inch-wide strips. Flip each over so that the top of the cake is facing up. Push the strips together so that the cut sides are touching each other and the cake looks whole and uncut. Position the cake so that the long end is facing you. Using the towel to help you, carefully roll cake and towel, forming a tight log. Let log cool on rack for 3 minutes. This will allow the cake to roll without cracking or breaking. Carefully unroll the cake, and let sit on rack until completely cooled. The ends will be curled up and there might be surface cracks on the top of the cake and that's OK. For the frosting: Beat together the butter and cream cheese in large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes. Reserve 1/4 cup brown sugar and set aside. While beating on high, gradually add the remaining brown sugar (making sure to break up any clumps before you put it in the mixer), vanilla, cornstarch, 2 tablespoons cinnamon and salt until sugar is almost dissolved and no lumps remain, 3 to 5 minutes. If the frosting looks loose, chill for 30 minutes and continue to beat until thick and smooth. Frost the cake with half of the frosting, filling in any cracks and smoothing out the surface.
Remove cake strips from towel and arrange on a clean work surface so that the strips are touching (short-end to short-end) to form a long cake strip running the length of your counter. Starting at one end, carefully roll-up 1 of the short ends tight enough so the cake sticks to the frosting but not so tight that the frosting gets squeezed out. Continue rolling-up each successive strip to form a fat roll. Carefully transfer to a cake plate or stand. Press on the sides of the cake to form an even and circular shape. Frost the sides of the cake with 1 cup of the remaining frosting. Refrigerate until chilled, about 30 minutes. Frost the sides of the cake again with the remaining frosting making sure it's about as thick as the inside layer of frosting.
Mix together the reserved 1/4 cup brown sugar and 1 tablespoon cinnamon in small bowl. Pass through a course sieve to break up any lumps. Lightly sprinkle on top of the cake, making the frosting look like the cinnamon part of the cinnamon roll. Chill, uncovered for at least 1 hour and up to overnight.
When ready to serve, stir powdered sugar and cream together in a small bowl until smooth and creamy. The mixture should be thick but pourable, add another tablespoon of cream if mixture is too thick. Drizzle over chilled cake so that some of the cream mixture drips down the sides (but don't cover up too much of the top of the cake or you won't see the cinnamon swirl!) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73685,"Basil-Shallot Butter 1 stick (8 tablespoons) unsalted butter, at room temperature 2 tablespoons finely chopped fresh basil 1 shallot, finely chopped 1 1/2 teaspoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper Instructions: Stir together the butter, basil, shallot and lemon juice in a medium bowl using a rubber spatula; season with 1/4 teaspoon salt and a few grinds of pepper. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Refrigerate for 1 week or freeze for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73686,"General Tso's Chicken Oil, for frying 1 pound chicken thighs
1/2 cup cornstarch
3 teaspoons soy sauce 3 teaspoons sugar
2 teaspoons hoisin sauce
2 teaspoons rice vinegar
1 teaspoon cornstarch
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon red chili flakes
Instructions: Bring oil to between 350 and 375 degrees F. Cut chicken into chunks, then mix together with cornstarch. Fry in oil. For the sauce: Mix together soy sauce, sugar, hoisin, vinegar, cornstarch, garlic, ginger, chili flakes and 1/2 cup water. Toss fried chicken in sauce, then serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73687,"Watermelon Champagne Punch 15 cups cubed and seeded watermelon 3/4 cup sugar 3 bottles champagne Ice block Instructions: Combine fruit, sugar and champagne. Mix in punch bowl over ice block. Serve immediately. ","[Prosecco, Ros, Sauvignon Blanc]" 73688,"Whole-Wheat Cherry Tomato and Zucchini Pan Pizza 1 medium zucchini, sliced 1/16 inch thick (about 8 ounces) Kosher salt Cooking spray One 1-pound ball 100% Whole-Wheat Pizza Dough (recipe follows) White whole-wheat flour, for work surface 1 cup shredded part-skim mozzarella 1 pint ripe cherry tomatoes, halved 8 pitted kalamata olives, quartered lengthwise 1/4 cup crumbled feta 2 teaspoons extra-virgin olive oil 8 basil leaves, torn 3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F) 1 teaspoon honey or agave syrup 1 teaspoon active dry yeast 2 cups white whole-wheat flour, plus more for kneading Kosher salt 1 tablespoon extra-virgin olive oil Instructions: Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit. Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp. Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil. Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes, Top with torn basil leaves. Cut into 8 squares. Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.) Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours. Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 73689,"Lollipops 36 lollipop sticks 2 cups sugar 2/3 cup water 1/4 teaspoon cream of tartar 1/2 teaspoon flavored extract, optional Instructions: Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside. Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract. Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 73690,"Minted Bread Sauce Salt and freshly ground pepper Red wine vinegar 1 teaspoon Dijon mustard 3 handfuls fresh mint 1 handful stale bread Extra virgin olive oil Instructions: Finely chop 3 parts mint to 1 part finely chopped stale bread and stir in some olive oil until the mix has 'loosened.' Then balance the flavors by carefully seasoning and splashing in some vinegar to taste. The flavor improves with time as it sits. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73691,"Les Petits Pomme de Terre Roasted Fingerling Potatoes 2 pounds fingerling potatoes Olive oil Salt and pepper Instructions: Toss potatoes with olive oil, salt and pepper to taste. Spread on a baking sheet and bake in a 350 degree oven for 15 to 20 minutes, then increase the temperature to 450 and bake another 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 73692,"Eagle Brandandreg; Sweet Potato Pie 1 pound sweet potatoes, cooked and peeled 1/4 cup butter 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 teaspoon grated orange peel 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon salt 2 large eggs 1 (9-inch) unbaked pie crust Instructions: HEAT oven to 350 degrees F. Beat sweet potatoes and butter in large bowl until smooth. Add sweetened condensed milk, orange peel, vanilla, cinnamon, nutmeg, salt and eggs; mix well. Pour into crust. BAKE 40 minutes or until golden brown. Cool. Garnish as desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 73693,"Shrimp Scampi Pasta Salad Kosher salt and freshly ground black pepper 4 ears corn 1 pound penne pasta
8 ounces trimmed fresh green beans, cut into 1-inch pieces
1/3 cup extra-virgin olive oil, plus more for drizzling 6 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper flakes 1/2 cup dry white wine 1pound medium peeled and deveined shrimp, halved crosswise
1 cup fresh flat-leaf parsley, chopped
2 cups cherry tomatoes, halved Juice and zest from 1 small lemon
Instructions: Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups). Add the pasta to the boiling water and cook until al dente according to the package instructions. Add the green beans and corn kernels about 2 minutes before the pasta is done cooking. Reserve 1/4 cup of the pasta cooking water. Drain the penne, green beans and corn, toss with a drizzle of oil in a large serving bowl. Heat the oil in a large saucepan over medium heat for 30 seconds. Add the garlic and red pepper, and cook, stirring, until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is gone and the sauce is golden in color, 3 to 4 minutes. Adjust the heat to medium-low and stir in the shrimp, lemon zest and 1 teaspoon salt and cook, stirring occasionally, until the shrimp are pink and just cooked through, about 2 minutes.
Add the cooked pasta, green beans, corn, parsley, reserved pasta water, tomatoes, lemon juice, 2 teaspoons salt and 1/2 teaspoon pepper to the shrimp. Toss and taste, checking to make sure it is generously seasoned before chilling. Chill for at least 1 hour, up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 73694,"West Street Grill Maine Coast Sea Vegetable Stock 2 ounces Kelp (Kombu) Maine Coast Sea Vegetables 8 cups of Filtered Spring/Mineral Water 1 1/2 ounces Bonito Flakes (1 package) 1/2 cup Spring Water Instructions: Preparation: Place the Kelp and spring water in a large stock pot. Slowly bring up to under a boil over medium/medium low heat for 10 minutes or so. As fine bubbles appear at the side of the pot remove a thick piece of Kelp and press your thumbnail into the thickest part of the seaweed. If it pierces the Kelp easily, the flavor has been released. If not, return to the pot for one or two minutes longer. Never allow the water to boil while the Kelp is in the pot. Remove the Seaweed and reserve for other uses. When the stock returns to a boil add 1/2 cup of Spring Water and the Bonito Flakes. Immediately remove from the heat and skim the foam from the surface. When the Bonito Flakes sink to the bottom, strain the stock through a very fine mesh sieve lined with cotton flannel to clarify and remove any particles. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 73695,"Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette 1/2 cup Champagne vinegar 1 tablespoon Dijon mustard 1 shallot, minced 2 cloves garlic, minced 1 cup hazelnut oil Salt Pepper 12 ounces mixed field greens 1 bunch green asparagus, grilled then diced into 1-inch long pieces 1 sweet white onion, sliced thin 1 cup crushed hazelnuts Instructions: Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad. When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts. ","[Champagne, Sauvignon Blanc, Pinot Gris, Arneis]" 73696,"Orzo Salad With Shrimp and Feta Kosher salt 8 ounces orzo pasta (about 2 cups) 1/2 pound large shrimp, peeled and deveined (tails removed), coarsely chopped 1/3 cup plus 1 tablespoon extra-virgin olive oil 1 clove garlic, minced Freshly ground pepper Grated zest of 2 lemons, plus 1/4 cup fresh lemon juice 4 scallions, thinly sliced 1/2 cup chopped fresh mint 1/2 cup chopped fresh dill 1 cup diced English cucumber 4 ounces crumbled feta cheese 3 tablespoons halved pitted kalamata olives Instructions: Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp. Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes. Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73697,"Icebox Cake 1 quart heavy whipping cream 1 cup powdered sugar
One 9-ounce box thin chocolate wafer cookies
Instructions: In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff. Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside. In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers. Cover and refrigerate for at least 6 hours. Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 73698,"Corn Spoonbread 4 tablespoons unsalted butter, plus more for the pan 1 cup yellow cornmeal, plus more for the pan 2 1/2 cups half-and-half Kosher salt 3 large eggs, separated 1 scallion, white and green parts, thinly sliced, plus more, for serving 1 1/2 teaspoons baking powder Pinch of cayenne pepper Instructions: Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Lightly butter a 1 1/2 quart baking dish and dust with cornmeal; set aside. Heat the butter and half-and-half in a medium saucepan over medium-high heat until the butter melts and the half-and-half is steaming. Add 3/4 teaspoon salt. Whisking constantly, slowly pour in the cornmeal. Lower the heat to maintain a simmer and continue to cook, whisking, until thickened, about 3 minutes. Transfer the cornmeal mixture to a large bowl and let cool slightly. Whisk in the egg yolks, one at a time. Whisk in the scallion, baking powder and cayenne. In a medium bowl, whip the egg whites with a whisk to soft peaks. Fold about one-quarter of the whites into the cornmeal mixture to lighten it, then fold in the rest until no white streaks remain. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Sprinkle with scallion and serve hot.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 73699,"Crab Cake Egg Rolls 12 large eggs One 30-ounce jar mayonnaise, such as Hellman's
2 ounces dry mustard
2 ounces mustard
2 ounces seafood seasoning
1 ounce Worcestershire sauce
1 loaf white bread, crust removed, finely chopped
8 pounds jumbo or colossal lump crabmeat
8 ounces (2 sticks) unsalted butter, melted
3 pounds cream cheese 1/2 cup shredded Cheddar-jack blend cheese
3 ounces mustard 2 ounces parsley 2 ounces soy sauce 2 ounces red wine vinegar 1 ounce seafood seasoning, such as Old Bay 1 teaspoon cayenne pepper 1 red pepper, diced
1/2 red onion, diced
1 cup shredded cabbage 1 cup shredded red cabbage
1 cup tri-colored bell peppers, diced fine 1/2 cup shredded carrots 1/2 cup Japanese mayonnaise 2 to 3 ounces rice wine vinegar 1 to 2 ounces mirin 1 teaspoon salt 1/2 cup mango puree 2 ounces mirin 2 ounces oyster sauce 2 ounces soy sauce 1 ounce ginger puree 1 ounce rice wine vinegar 1 teaspoon garlic powder 1 cup Japanese mayonnaise 2 to 3 ounces sriracha 1 teaspoon seafood seasoning, such as Old Bay Oil, for frying 8 to 10 egg roll wrappers 1 egg yolk 1 green onion, sliced Instructions: For the crab cakes: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, then sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes. For the cream cheese filling: Combine the cream cheese, Cheddar-jack, mustard, parsley, soy sauce, red wine vinegar, seafood seasoning, cayenne, red pepper and onion in a bowl. For the slaw: Combine the cabbages, peppers, carrots, mayonnaise, rice wine vinegar, mirin and salt in a bowl. For the mango ponzu: Whisk together the mango puree, mirin, oyster sauce, soy sauce, ginger puree, rice wine vinegar and garlic powder in a bowl. For the spicy mayo: Whisk together the mayonnaise, sriracha and seafood seasoning in a bowl. To finish: Preheat oil in a deep-fryer to 325 degrees F. Preheat the oven or broiler to 450 degrees F. Place 1 tablespoon cream cheese mixture and half of a crab cake in an egg roll wrapper. Roll it and cover the edges with the egg yolk. Repeat with remaining filling and wrappers. Fry in batches until golden brown. Cut on a bias and place in the oven/broiler for 3 to 4 minutes. Place some slaw in the middle of a plate, then place 4 pieces of egg roll on the plate and drizzle with both sauces. Garnish with green onion. Repeat to make 3 to 4 more plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73700,"Petite Filet with Gorgonzola and Porcini Mushroom Sauce 1 (4 to 6-ounce) petite filet of beef Pinch salt Pinch freshly ground black pepper