2 to 3 scallions, chopped Instructions: Heat a medium soup pot over medium-high heat. Add EVOO to hot pot then bay leaves, jalapeno, garlic, celery and onions. Cook 3 to 4 minutes, then add red peppers and continue to cook. Drain 2 cans of beans and add them. With remaining can, pour the juice and half the beans into the pot. Use a fork to mash up the beans remaining in the can. Stir the mashed beans into the pot and season with cumin, coriander, salt and pepper and 2 to 3 tablespoons hot sauce. Add stock and tomatoes to the stoup and bring to a bubble. Reduce heat and simmer 15 minutes over low heat. While stoup cooks, make Monte Cristos: spread bread with a light layer of pepper jelly or chili sauce, salsa, taco sauce then build sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat eggs with milk and 2 teaspoons hot sauce and season the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt butter in skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt cheese and warm the meats through. In a small bowl, mix together sour cream and scallions and reserve for topping the stoup. Ladle up black bean soup and top with sour cream mixture. Cut Monte Cristos corner to corner and serve alongside soup for dipping and munching. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 13653,"Fried Frog Legs Oil, for frying 4 cups high-gluten flour 2 cups chicken fry 1/3 cup garlic powder 1/3 cup seafood seasoning, such as Old Bay 1/3 cup seasoned salt 1/3 cup black pepper House Seasoning, recipe follows 2 pounds frog legs 2 tablespoons garlic powder 2 tablespoons black pepper 2 tablespoons lemon pepper seasoning 2 tablespoons seafood seasoning, such as Old Bay 2 tablespoons seasoned salt Instructions: Preheat a fryer to 350 degrees F. Combine the flour, chicken fry, garlic powder, seafood seasoning, seasoned salt, pepper and House Seasoning in a bowl. Mix thoroughly. Prepare the wet batter by mixing 1 1/3 cups dry ingredients with 1 1/3 cups water in another bowl. Whisk thoroughly. Dip the frog legs in the wet batter. Dip the frog legs in the dry mixture. Dip the frog legs again in the wet batter. Dip the frog legs again in the dry mixture. Cook the frog legs in the oil in batches until the internal temperature is 145 degrees F, about 6 minutes. Stir together the garlic powder, black pepper, lemon pepper, seafood seasoning and seasoned salt in a small bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 13654,"White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese 1 1/2 tablespoons vegetable oil 1 cup long grain white rice 1 small onion, finely diced 2 cups hot vegetable or chicken broth, preferably homemade 1/2 teaspoon salt 3 medium poblano chiles, roasted, peeled, stemmed, seeded (see Note), and cut into strips 1 cup fresh or thawed frozen corn kernels 1/2 cup Mexican queso fresco or feta cheese 1/2 bunch flatleaf parsley, leaves only, finely chopped Instructions: In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and cl strips to the pan and bring it back up to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the corn and simmer for 5 minutes more. Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender. Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly. Transfer to a warmed serving bowl and serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 13655,"Orange and Fennel Salad 1 large fennel bulb, trimmed and thinly sliced 2 medium oranges, peeled 1 tablespoon olive oil 1 tablespoon red wine vinegar Salt and pepper 2 tablespoons sweetened dried cranberries Instructions: Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 13656,"Egg Nog Milkshake 1 cup vanilla ice cream 1 cup egg nog 6 gingersnap cookies, crumbled Fresh whipped cream, for garnish Instructions: Combine the vanilla ice cream, egg nog and 3 crumbled cookies in a blender. Blend until thick and smooth. Pour into 2 chilled glasses. Top with the fresh whipped cream and the remaining crumbled cookies. ","[Chardonnay, Riesling, Moscato]" 13657,"Chocolate-Dipped Grapes 8 oz. semi-sweet chocolate Orange zest, as desired 12 small bunches of red grapes (5 to 7 grapes each) Instructions:

1. Melt chocolate according to package instructions, or melt slowly in a double boiler until thin. Do not overcook.
2. Remove from heat. Add a pinch of orange zest to the chocolate, if desired and stir.
3. Dip each grape cluster in chocolate to coat, then place on wax paper to cool. Garnish with mint sprigs if desired. Serve as a side decoration with any kind of cheesecake or custard dessert, or present them as a mini-dessert all on their own. All varieties of fresh California grapes can be used. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 13658,"Italian Fondue 2 tablespoons butter 2 tablespoons fresh sage, finely chopped 2 tablespoons all-purpose flour 1 1/4 cups dry white wine 1 (16-ounce) jar Alfredo sauce 1 (8-ounce) package shredded four-cheese Italian blend (provolone, Parmesan, Romano, and Asiago cheeses) Bread slices, for dipping Red potatoes, cooked and diced, for dipping Instructions: Melt butter in a heavy large saucepan over medium heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve with bread and potatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 13659,"Halvah Whipped Cream with Armenian Arak Coffee 1 cup heavy cream 1/4 cup confectioners' sugar 2 tablespoons honey 1 teaspoon vanilla extract 1/4 cup sesame tahini 4 ounces freshly brewed espresso 1 shot Armenian arak or Turkish raki Mint, for garnish Instructions: Whip the cream until thickened. Add the confectioners' sugar, honey, and vanilla and whip to shaving cream consistency. Fold in the tahini. Stir a shot of ararat into a glass of strong, iced espresso. Top with a big dollop of whipped cream and garnish with mint. ","[Armenian Arak, Turkish Raki]" 13660,"Glazed Sweet Potato and Apple Casserole 4 medium sweet potatoes 2 large apples, preferably McIntosh 1/2 teaspoon salt 2 teaspoons lemon juice 5 tablespoons butter 1/3 cup molasses 1/4 cup brown sugar 1/4 cup chopped pecans Instructions: Preheat oven to 325 degrees F. Boil sweet potatoes until tender but still firm and allow them to cool. Then peel, slice, and place in a shallow baking dish. Core and slice the apples, then sprinkle salt and lemon juice over them. In a skillet bring butter to a slow sizzle and toss apple slices around in the pan until slightly soft. Arrange apples with the sweet potatoes. Then add molasses to butter remaining in pan and bring to a boil. Pour over apples and sweet potatoes, coating well. Sprinkle brown sugar and pecans on top. Bake for 30 minutes or until brown and bubbly on top. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 13661,"Chocolate Maple Walnut Praline 1 1/2 cups walnut pieces 1/2 cup pure maple syrup 2 cups granulated sugar 1/2 teaspoon fresh lemon juice 2 ounces unsweetened chocolate, chopped into 1/4-inch pieces Instructions: Preheat the oven to 325 degrees. Toast the walnuts on a baking sheet in the preheated oven for 8 minutes. Remove from the oven and cool to room temperature. Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat. When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon. Remove the very hot syrup from the heat. Immediately add the walnuts to the syrup and stir to combine. Transfer the glazed walnuts to a baking sheet with sides. Use a metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside. Place the sugar and lemon juice in a 3-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes. Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve. Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts. Allow to harden at room temperature for at least 30 minutes. Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting. Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces. Store the pralines in a tightly sealed plastic container until ready to devour. ","[Rhone Blends, Port, Tawny Port, Madeira]

" 13662,"Crab Cakes 1/2 cup mayonnaise 1/4 cup panko (Japanese breadcrumbs) 2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon ground ginger powder 1 teaspoon hot sauce, such as Tabasco 1 teaspoon ground white pepper 1 egg 1 pound lump crab, picked Flour, for dusting 3 tablespoons grapeseed oil, 1 ounce at a time Juice of one lemon Instructions: In a mixing bowl, mix the mayonnaise, panko, seafood seasoning, ground ginger, pepper and egg until thoroughly mixed. Finally, add the crab and blend, being careful not to break up the lumps. Let the crab cake mixture refrigerate and bind for 30 minutes to 1 hour. Next, portion the crab into 2 ounce cakes and lightly dust with flour. Saute over medium heat in a saute pan with grapeseed oil until golden brown on the first side. Then flip and repeat on the second side. Repeat the process until all the cakes have been cooked. Finish with the lemon juice. Keep refrigerated and covered. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13663,"Dan Dan Noodles Sea salt 1 pound flat Asian wheat noodles (such as udon) 2 teaspoons toasted sesame oil 2 tablespoons peanut oil 1 tablespoon finely grated peeled ginger 3 red Fresno cl peppers, seeded and finely chopped 2 cloves garlic, minced 8 ounces ground beef 1 tablespoon tahini (sesame paste) 1/2 cup finely diced cornichons or sweet gherkins 1 tablespoon light soy sauce 1 tablespoon Shaoxing rice wine or dry sherry 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 1 teaspoon ground Sichuan peppercorns Freshly ground white pepper For the toppings: 2 cups low-sodium chicken broth 1/4 cup chili oil 1/4 cup toasted sesame oil 1/4 cup low-sodium soy sauce 1 tablespoon ground Sichuan peppercorns 3 red Fresno cl peppers, seeded and finely diced 2 large scallions, thinly sliced 1 small handful fresh cilantro, finely chopped Instructions: Make the noodles: Bring a large pot of salted water to a boil. Add the noodles, stir and cook until al dente, 2 to 4 minutes. Drain, then rinse under cold water and transfer to a bowl. Drizzle with 1 teaspoon sesame oil and toss to coat. Heat a wok or large skillet over high heat until smoking and add the peanut oil. Add the ginger, chiles and garlic and stir-fry 30 seconds; add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes. Combine the tahini and the remaining 1 teaspoon sesame oil in a small bowl. Add the cornichons to the wok. Stir in the tahini mixture, soy sauce, rice wine, vinegar and ground peppercorns; cook until the beef begins to crisp, 2 to 3 more minutes. Season with white pepper and remove from the heat. Prepare the toppings: Bring the chicken broth to a boil in a medium saucepan over medium heat. Combine the chili oil, sesame oil, soy sauce, ground peppercorns and chiles in a small bowl. Divide the noodles among bowls and sprinkle the beef mixture evenly over each. Pour the hot broth over the noodles; top with the chili oil mixture, scallions and cilantro. ","[Pinot Noir, Sauvignon Blanc, Chianti, Tempranillo]" 13664,"Slow-Cooker Braised Artichokes with Toasted Garlic Breadcrumbs 8 cloves garlic, 4 peeled and smashed, 4 grated or minced 2 bay leaves 1 tablespoon black peppercorns 1 stick (8 tablespoons) unsalted butter Kosher salt and freshly ground black pepper 2 cups flavored breadcrumbs 1/2 cup grated Pecorino-Romano 5 large globe artichokes Instructions: Add 1/2 cup water and the 4 peeled and smashed cloves garlic, bay leaves and peppercorns to the insert of a 6-quart slow cooker. Heat the butter and grated garlic in a medium skillet over medium heat until the butter is melted and the garlic starts to sizzle and become aromatic, 2 to 3 minutes. Add the breadcrumbs and 1/4 teaspoon each salt and pepper and cook until golden and toasted, about 4 minutes more. Transfer to a bowl, and let cool. Stir in the Pecorino-Romano and 1/4 teaspoon salt until well combined. Set aside 2 tablespoons of the breadcrumb mixture for garnish. Pull off the small, tough petals near the stems of the artichokes. Cut the stems close to the base so the artichokes will stand upright. Cut off the top inch of each artichoke. Snip off any thorny tips on the remaining petals with kitchen shears. Fan out the larger leaves with your fingers. Working over the bowl with the breadcrumb mixture, spoon the crumbs into the gaps of each artichoke until they're filled all the way around. Stand the artichokes up in the slow cooker. Cover, and cook on low until the stems are tender and the leaves come loose easily when pulled, about 7 hours. Being careful of the steam, transfer the artichokes to a serving platter, and sprinkle with the reserved breadcrumbs. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 13665,"Spicy Nuts 2 cups assorted unsalted nuts, such as pistachios, cashews and pecans 1 Tbs. unsalted butter
1/2-tsp. ground cinnamon 1/2-tsp. ground cumin 1 tsp. cayenne 1 tsp. salt 1 tsp. sugar Instructions: Place a large dry skillet over medium heat, add the nuts and toast for 5 minutes until fragrant and lightly golden, shaking the pan often to prevent scorching. Add the butter and continue to stir until melted and the nuts are well coated. Sprinkle in the cinnamon, cumin and cayenne and toss for another minute.
Spread the nuts out on a cookie sheet and sprinkle with the salt and sugar; allow to cool. Serve immediately or store the spicy nuts in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13666,"That's Shallota Flavor Spaghetti 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 cloves garlic, finely chopped 10 shallots, halved then thinly sliced Salt and black pepper 1 pound whole-wheat spaghetti A generous handful flat-leaf parsley, chopped 1 cup grated Parmigiano-Reggiano Instructions: Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally. Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13667,"Southern Indian Lamb Curry 1/4 cup extra-virgin olive oil 1 1/2 tablespoons cloves 1 1/2 tablespoon cumin seed 11/2 tablespoon fennel seed 1 1/2 tablespoon coriander seed 1 1/2 tablespoons turmeric 1 cinnamon stick 2 fresh bay leaves 10 fresh curry leaves 3 pounds boned shoulder lamb, cut into 1-inch cubes 1 fresh red chili 2 medium onions, roughly chopped 5 cloves garlic, peeled 2 tablespoons minced fresh ginger Kosher salt and freshly ground black pepper 5 large fresh tomatoes 1/2 cup plain unsweetened natural yogurt 1/2 bunch fresh cilantro, roughly chopped 1 scallion, cut into strips 6 cups steamed basmati rice Instructions: Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped. Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita. ","[Shiraz, Malbec, Tempranillo, Garnacha]

" 13668,"Watermelon Gazpacho 1 large tomato 1/2 serrano cl 2 cups cubed seedless watermelon 1 teaspoon red wine vinegar 1/4 cup extra-virgin olive oil 2 tablespoons minced red onion 1/2 English cucumber, seeded and chopped 2 tablespoons minced fresh dill, plus more for topping Kosher salt and freshly ground pepper 1/4 cup crumbled feta cheese Instructions: Puree the tomato, cl and 1 cup watermelon in a blender. Add the vinegar and olive oil and pulse. Add the red onion, cucumber and dill, season with salt and pepper and puree until smooth. Chill at least 30 minutes. Loosen with a few tablespoons water, if needed. Pour the gazpacho into chilled cups or bowls; top with dill, the feta and the remaining watermelon. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 13669,"Pollo Frito 1/4 cup fresh lemon juice (2 to3 lemons, depending on size) 1/4 cup extra-virgin olive oil 1 1/2 teaspoons salt 1 (3 1/2-pound) whole frying chicken, cut into 8 pieces 1 teaspoon freshly ground black pepper 2 cups olive oil (approximate amount) 1 cup all-purpose flour (approximate amount) Lemon wedges, for garnish 6 sprigs fresh Italian parsley, for garnish Instructions: In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally. In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil. Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13670,"Quinoa Bowl with Shrimp and Vegetables 1 cup tricolor quinoa 1 large clove garlic, smashed Kosher salt and freshly ground pepper 1/2 teaspoon sugar 1/4 cup champagne vinegar or white wine vinegar 5 tablespoons extra-virgin olive oil 1 zucchini, diced
1 1/2 cups sliced sugar snap peas
3/4 cup frozen peas, thawed 2 scallions, sliced (light and dark green parts separated) 1 pound cooked large shrimp 1/4 cup thinly sliced fresh basil Instructions: Combine 2 cups water with the quinoa, garlic and a pinch each of salt and pepper in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat, cover and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork. Let cool slightly, about 10 minutes. Meanwhile, stir the sugar and vinegar in a medium bowl until dissolved. Whisk in the olive oil and season with salt and pepper. Transfer half the dressing to another medium bowl. Add the zucchini, both peas and the light green parts of the scallions to one bowl; toss. Add the shrimp to the other bowl and toss. Divide the quinoa among bowls and top with the vegetable mixture and shrimp. Sprinkle with the scallion greens and basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 13671,"Bruschetta Pizzaiola 1 baguette, sliced 1 (8-ounce) ball fresh mozzarella 1 pint cherry tomatoes, quartered 1 handful fresh basil, plus more for garnish Extra-virgin olive oil, for serving Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F.
On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.
In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan.
Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving.
Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper. ","[Chardonnay, Vermentino, Gavi, Sauvignon Blanc]" 13672,"Peach-Mustard Compote 2 lemons 1/2 cup dry white wine 1/2 cup sugar 1/2 cup honey 3 tablespoons yellow mustard seeds 8 black peppercorns 1/2 teaspoon red pepper flakes 4 3-inch sprigs fresh rosemary 4 bay leaves 1 3/4 pounds firm-ripe peaches, cut into 1/4-inch wedges (with skin) 1/4 cup dried cherries or currants Instructions: Sterilize four 8-ounce canning jars and lids. Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes. Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs. Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13673,"Stuffed Belgian Endive 2 tablespoons butter 2 tablespoons flour 1 1/2 cups milk, heated 1 teaspoon Dijon mustard 1 teaspoon granulated garlic 1/2 cup shredded Swiss, divided 4 small to medium Belgian endives 4 small slices Swiss Kosher salt and freshly ground black pepper 4 thin slices deli ham Vegetable cooking spray Chopped fresh parsley, for garnish Special equipment: small rectangular baking dish Instructions: Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Add in the milk, whisking constantly. Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes. Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese. Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half. Place a small slice of cheese in the center of each endive. Season with salt and pepper and roll each endive in a slice of ham. Place the wrapped endives, seam-side down, in the prepared baking dish. Stir the sauce to blend the cheese into the mixture and pour over the endives. Cover with foil and cook for 25 minutes. Uncover, and add the remaining 1/4 cup shredded cheese. Raise the heat to 400 degrees F and cook for 10 minutes more. Let cool a few minutes before serving. Sprinkle with parsley to garnish. Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 13674,"Quick Bolognese 4 to 6 dried porcini mushrooms 6 tablespoons extra-virgin olive oil 1/2 cup chopped onions 1 tablespoon chopped garlic 1 teaspoon minced fresh rosemary 8 ounces (1 cup) ground veal 4 ounces (1/2 cup) ground pork Salt (preferably gray sea salt) and freshly ground pepper 1/3 cup white wine 3/4 cup veal stock (or quality chicken stock) 1 tablespoon finely chopped fresh parsley 1/4 cup marinara sauce or tomato puree 2 tablespoons grated parmesan cheese, plus more for garnish Instructions: Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta. Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to \sweat,\ about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned. Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta. Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 13675,"Roasted Corn and Brussels Sprouts Succotash 1 tablespoon olive oil 3/4 pound bacon, diced 3 tablespoons chopped garlic 3 shallots, sliced 3/4 pound Brussels sprouts, outer leaves peeled, halved 1 (16-ounce) bag frozen corn kernels, thawed 2 tablespoons chopped fresh thyme leaves 1 (15-ounce) can white beans, drained 4 plum tomatoes, seeded and finely diced 3 tablespoons chopped fresh parsley leaves Pinch salt Pinch freshly cracked black pepper Squeeze fresh lemon juice Instructions: Preheat the oven to 400 degrees F. In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13676,"Beef and Mushroom Stir-Fry 1 pound boneless sirloin steak, sliced 1/4 inch thick 1 tablespoon plus 2 teaspoons cornstarch 1 tablespoon plus 2 teaspoons balsamic vinegar 3 teaspoons soy sauce 2 teaspoons packed light brown sugar 3 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 1/2 small red onion, cut into thin wedges 4 ounces mixed mushrooms, sliced 1 bunch Swiss chard, stems cut into 1/2-inch pieces, leaves shredded Kosher salt and freshly ground pepper Juice of 1/2 lemon Cooked rice, for serving (optional) Instructions: Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet. Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice. Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 13677,"Grilled Radicchio 2 heads radicchio, cleaned 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon Dijon mustard 2 splashes Worcestershire sauce Dash salt and pepper Instructions: Preheat the grill. Cut the radicchio lengthwise into 1/4-inch slices, removing the core. In a small bowl, combine the remaining ingredients to make the marinade. Pour the marinade over the radicchio slices, letting them soak for a few minutes before placing on the grill. Grill for 3 to 4 minutes on each side, continuing to baste with marinade. Remove from the heat and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13678,"Cavatelli with Asparagus 2 cups all-purpose flour, plus more for dusting 8 ounces fresh ricotta cheese (about 1 heaping cup) 1 large egg Kosher salt 1 stick unsalted butter 1 bunch asparagus, trimmed and thinly sliced (leave the tips whole) Grated zest and juice of 1 lemon Freshly ground pepper 1/2 cup grated parmesan cheese (about 1 ounce), plus more for topping 2 tablespoons chopped fresh parsley Instructions: Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.) Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go. Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes. Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13679,"Cranberry and Golden Raisin Cream Muffins Nonstick cooking spray 1 cup (150g) golden raisins 2 cups (250g) all-purpose flour 2 teaspoons (10g) baking powder 1/2 teaspoon (3g) sea salt 1 1/4 cups (250g) sugar 1 large egg 1/2 cup (120ml) canola oil 1/2 cup (120ml) sour cream 1/2 cup (120ml) heavy cream 1 teaspoon (5ml) pure vanilla extract 1 tablespoon (15ml) fresh orange zest 1 teaspoon (5ml) fresh lemon zest 1 cup (100g) fresh or frozen (thawed) cranberries Instructions: Preheat the oven to 400 degrees F. Spray two 3/4- by 1 1/8-inch muffin trays with nonstick spray. In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar). In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest). Mix together the wet and dry ingredients until evenly combined. Batter is almost too tender, so feel free to beat well. Drain water from raisins. Fold raisins and cranberries into the batter. Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes. Allow to cool in the muffin pans for 5 to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13680,"Pizza Bagel Burger 1 tablespoon canola or grapeseed oil 12 slices pepperoni 1 pound ground beef Kosher salt and freshly ground black pepper 4 plain bagels, split 1 cup marinara sauce 1 pound shredded mozzarella cheese Instructions: Preheat a large nonstick skillet over medium-high heat and brush with the canola oil. Fry the pepperoni on both sides until curled, then remove from the skillet. Portion the ground beef into 4 hamburger patties and sprinkle with some salt and pepper. Cook the burgers in the skillet to the desired doneness. Remove to a plate and tent with foil to rest. Wipe out the skillet and return to the heat. Place the bagels in the skillet cut-side down to toast until golden brown, 3 to 5 minutes. Reduce the heat to low. Flip the bagels over and spread marinara sauce across each, then top them with cheese. Cover the pan and cook until the cheese begins to melt.
Sandwich burgers and pepperoni between pizza bagels and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13681,"Brown-Butter Pecan Pie Cupcakes Cooking spray 1/2 cup pecan halves plus 12 pecan halves, for garnish 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 1/2 cup sour cream 2 sticks (16 tablespoons) unsalted butter 2 tablespoons light corn syrup 2 cups confectioners' sugar Pinch fine salt 4 tablespoons jarred dulce de leche Instructions: For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray. Spread the pecans out on a baking sheet, and bake until nicely toasted, about 10 minutes. Let cool. Set aside 12 nice halves as garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Add the flour, baking powder, baking soda and salt, and whisk to combine; set aside. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the side of the bowl once or twice as needed. Beat in the vanilla. Adjust the speed to low, and add half the flour mixture, then the sour cream, then the remaining flour mixture until just combined. Divide the batter evenly among the cups of the prepared muffin tin. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes, rotating the tin halfway through. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made 1 day ahead and stored at room temperature in an airtight container.) For the frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it's solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container. To assemble: Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Top each cupcake with a teaspoonful of dulce de leche and 1 of the reserved toasted pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13682,"Chicken Stock 3 5-pound roasting chickens 3 large yellow onions, unpeeled, quartered 6 carrots, unpeeled, halved 20 sprigs fresh dill 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled, cut in half (optional) 20 sprigs fresh parsley 15 sprigs fresh thyme 1 head garlic, unpeeled, cut in half crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Instructions: Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 13683,"Chocolate Silk Napoleon with Vanilla Anglaise and Caramel Dipped Pecans 4 sheets phyllo 8 tablespoons softened butter 1/2 cup granulated sugar 1/2 cup finely chopped pecans Chocolate Silk, recipe follows Vanilla Anglaise, recipe follows Caramelized Pecans, recipe follows 2 cups milk 2 cups heavy cream 14 ounces granulated sugar, divided 1 pound (58 percent cocoa) chocolate, finely chopped 8 egg yolks 2 teaspoons vanilla extract Pinch salt 4 tablespoons cocoa powder 14 ounces unsalted butter, at room temperature 1 cup milk 1 cup heavy cream 1/2 vanilla bean, split 1/2 cup sugar 4 large egg yolks Instructions: Preheat oven to 375 degrees F. Lay 2 sheets of the phyllo on a flat surface and brush each with 2 tablespoons of the butter. Sprinkle 2 tablespoons of sugar over each. Top each with another sheet of phyllo, brush with butter, and sprinkle each with 2 tablespoons of sugar and 4 tablespoons of pecans. Cut out 6 (5-inch) triangles from each sheet and place on a baking sheet lined with parchment paper. Place another sheet of parchment on top of the triangles and top the parchment with another sheet pan. Bake until golden brown. Remove from oven and cool on a baking rack. When the phyllo has cooled make 4 (3-layer) napoleons starting with a layer of phyllo then a layer of Chocolate Silk then another phyllo and end with a layer of phyllo. Spoon some of the Vanilla Anglaise onto a large dessert plate. Place the napoleon on top and garnish with Caramelized Pecans. Preheat oven to 300 degrees F. Bring milk and cream with 1/2 of the sugar to a boil. Place chocolate in a large bowl and pour the hot milk mixture over. Let sit for 1 minute then whisk until smooth. Whisk the yolks, remaining sugar, vanilla, and salt together. Sift in the cocoa powder and whisk until smooth. Combine milk and egg mixture, and whisk in the butter. Strain through a fine mesh strainer. Pour into a half sheet pan and bake, covered with aluminum foil, until just set. Refrigerate until cold. Cut into 8 (5-inch) triangles. Heat milk, cream, vanilla bean in a medium saucepan. Whisk together sugar and eggs to the ribbon stage. Slowly whisk in the hot milk and return mixture to the pan. Cook over low heat until the mixture coats the back of a spoon. Strain the mixture into a bowl set into a larger bowl of ice water and stir until cold. Caramelized Pecans: 1 cup granulated sugar 1/4 cup water 8 whole pecans 1 pound butter in its wrapper Place sugar and water in a small saucepan and cook to the mixture reaches the hard crack stage (300 degrees F) on a candy thermometer. Skewer the pecans onto a wooden skewer and dip into the caramel. Place the skewers into the butter sideways and let the caramel drip onto a plate. Let the caramel harden and snip off with scissors leaving a 1-inch piece of caramel hanging from the pecan. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 13684,"Texas Won Tons 1 quart canola oil, for frying 3 quarts water 2 lemons, halved 1 yellow onion (10/15 if possible), peeled and cut in quarters 2 tablespoons spice mix (recommended: \Swamp Fire) 2 fresh ears yellow corn 1/2 pound fresh gulf shrimp, peeled and deveined 1 tablespoon chopped pickled jalapeno peppers 4 ounces cream cheese, softened 2 tablespoons butter, softened 1 dash kosher salt 1 dash freshly cracked black pepper 1 package won ton wrappers 1 egg, beaten 1/3 cup peach preserves (recommended: Texas) 1/3 cup water 1/4 cup hoisin sauce 2 tablespoons chopped scallions, greens only 1 dash hot sauce (recommended: Tabasco) Instructions: Heat the oil in a deep-fryer to 350 degrees F. Bring a large pot with 3 quarts of water to a boil over medium heat. Add the lemons, onion, spice mix and the corn. Let boil for about 5 minutes before adding the shrimp. Cook the shrimp until they curl, about 3 to 4 minutes. Drain the mixture and remove the shrimp to a strainer. Run cold water over them to stop them from cooking. Cut the corn off the husk and add the kernels to a large bowl. Add the jalapenos, cream cheese, butter, salt and pepper and stir gently to combine. Coarsely chop the shrimp and gently mix them into the corn mixture. Lay the won ton wrappers out on flat surface and put 1 teaspoon of the corn mixture in the middle of each wrapper. With your finger or a pastry brush, coat the outside edges of the wrappers with beaten egg. Fold the 4 corners of the wrappers to the top and seal down the sides, bring careful to push out all the air. Make sure you get a tight seal on all of the seams. Fry the won tons in the hot oil until they are golden brown, about 4 minutes. Remove from the oil and arrange on a serving plate. Serve with the dipping sauce. For the dipping sauce: Add all the ingredients in a serving bowl and mix well to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 13685,"Smirnoff Green Apple Martini 1 oz. Smirnoff Green Apple Flavored Vodka 1 oz. apple juice 0.5 oz. sour mix 1 slice(s) apple Instructions: Add Smirnoff Green Apple Flavored Vodka, sour mix and apple juice. Shake with ice and strain into a pre-chilled martini glass. Garnish with an apple slice.; ","[Chardonnay, Riesling, Gewrztraminer]" 13686,"Wilted Spinach Salad with Pickled Shallots and Sherry Vinaigrette 3 tablespoons sherry vinegar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon Dijon-style mustard 1/2 cup extra virgin olive oil 2 bunches spinach, leaves only, well washed and dried 10 pickled shallots (recipe below), slivered 1/2 cup pepitas (see note) 1/2 cup crumbled feta or anejo cheese (optional) 20 medium shallots, unpeeled 1 cup red wine vinegar 1 cup dry red wine 1/2 cup sugar 1 tablespoon mustard seeds 2 tablespoons black peppercorns 2 teaspoons red cl flakes 2 tablespoons Kosher salt Instructions: In a small bowl, whisk together the vinegar, salt, pepper, and mustard. Drizzle in the olive oil, whisking constantly until the dressing is completely emulsified. Assemble all the ingredients for the salad on the counter top just before you are ready to serve it. Turn a gas or electric burner to medium high heat. Using an oven glove to protect your hands, heat a large stainless bowl until it is very hot. Add just under 1/2 cup of the vinaigrette, reserving the rest for another use. Swirl for a minute or two, until the vinaigrette is quite warm. Remove from the heat and quickly throw in the spinach leaves and the shallots. Immediately start tossing the salad mixture with tongs and, as soon as it begins to wilt, serve the salad, sprinkled with the toasted pipettes and, if desired, the cheese. Bring a large saucepan of water to the boil and blanch the shallots for 1 minute. Drain in a colander. When the shallots are cool enough to handle, peel them. In a medium saucepan, combine the vinegar, wine, sugar, mustard seeds, peppercorns, cl flakes, and salt. Stir over low heat until the sugar has dissolved. Add the shallots and bring the liquid to a boil. Simmer for 5 minutes, then remove from the heat and let cool completely. Transfer the shallots and all the liquid into a sterilized jar, cover tightly, and use as directed in this recipe, or keep for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 13687,"Rice and Peas 1 (15-ounce) can red kidney beans 1 1/2 cups coconut milk 3 spring onion stalks, chopped 1 sprig fresh thyme Salt and pepper 2 cups long-grain rice 1 whole Scotch bonnet pepper Instructions: Place beans, coconut milk, onions, thyme, salt, and pepper in large saucepan and add rice. Top with water, if necessary, so that there is about 2 1/2 times as much liquid as rice and beans. Place the hot pepper on top and bring to a boil. Reduce the heat and cover. Let the rice steam slowly for about 25 to 30 minutes or until all the liquid is absorbed and the rice is tender. Do not stir while cooking or allow the pepper to burst. Remove the pepper and thyme stalk, then fluff lightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 13688,"Spicy Corn Medley 8 ears fresh corn 1 red pepper 1 orange pepper 2 jalapeno pepper 1 large onion 3 tablespoons butter Salt and freshly ground black pepper 1 tablespoon sugar Freshly chopped tarragon leaves, to taste Instructions: Preheat grill over medium-high heat. Quick hit corn on grill to get a bit of color. Strip kernels off cob. Fine dice the peppers and onion. Place the butter into a saute pan over medium-high heat. Once melted, cook the peppers and onions until tender. Add sugar, salt and pepper, to taste. Add corn. Add tarragon at end. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 13689,"Chicken Choila 2 pounds boneless, skinless chicken thighs 1/2 cup soybean oil 2 1/2 tablespoons chopped garlic 1 1/3 tablespoons ground cumin Salt and black pepper 1 cup diced leeks 1 tablespoon chopped peeled ginger 1/2 tablespoon paprika
1/2 tablespoon chili powder
1 teaspoon fenugreek seeds 3/4 tablespoon ground turmeric 1 teaspoon mustard oil
Instructions: Mix together the chicken, 2 tablespoons of the soybean oil, 1/2 tablespoon of the garlic, 1/3 tablespoon cumin, 1/2 tablespoon salt and 1/4 teaspoon pepper in a bowl. Cover and refrigerate for at least 2 hours or overnight. Heat a grill on high heat. Cook the chicken for 8 minutes on one side and 7 minutes on the other, or until cooked through. Place in a bowl and let cool, then cut into 1-inch cubes. In a bowl, mix together the chicken, leeks, ginger, paprika and chili powder, the remaining 2 tablespoons garlic and 1 tablespoon cumin, and 1/2 tablespoon salt and 1/4 teaspoon pepper. Heat the remaining 6 tablespoons soybean oil in a small pot; add the fenugreek seeds. Once the fenugreek starts to turn black, remove the pot from the heat, add the turmeric and immediately pour the hot oil over the bowl of chicken. Mix in the mustard oil. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 13690,"Pan Fried Lamb Medallions with a Roasted Yellow Squash Puree 4 whole cloves garlic 4 yellow squash (about 1 pound) 1/8 cup olive oil Sea salt or kosher salt 1/4 cup vegetable stock 2 pounds lamb medallions 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon black pepper Instructions: Preheat the oven to 350 degrees F. For the puree: Coat the whole garlic cloves and yellow squash with olive oil and a few pinches of sea salt in a medium bowl. Put the coated squash and garlic in a 9 1/2 by 11-inch baking pan. Put the baking pan into the oven and bake until the skin is somewhat charred, about 15 minutes. In a blender, add the roasted garlic, yellow squash, and vegetable stock. Blend until it has the consistency of applesauce. For the lamb: In a medium sized mixing bowl, coat each lamb medallion with the minced garlic, salt, and black pepper. In a 12-inch saute pan over medium-high heat, sear the lamb medallions until a brown crust forms, 1 to 2 minutes on each side. Immediately remove from the heat. To serve, pour a helping of puree on a plate and serve 2 lamb medallion over it. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 13691,"Garlic and Herb Crusted Lamb Chops 6 to 8 large cloves garlic, quartered 2 cups panko bread crumbs (Japanese) 3 to 4 sprigs fresh rosemary, stripped from the stems 1/4 to 1/2 cup olive oil Salt and freshly ground black pepper 6 to 8 loin lamb chops 1/4 cup grapeseed oil Instructions: Preheat oven to 325 degrees F. Place the garlic, bread crumbs, and rosemary in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season with salt and pepper. Press paste firmly onto surface of lamb chops. Heat grapeseed oil over medium heat in a saute pan and brown each side of the chops, leaving undisturbed for the first 2 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 13692,"Air Fryer Three-Cheese Turnovers 1/2 pound ricotta cheese 2 ounces grated provolone cheese 2 ounces grated pecorino cheese 1 large egg 2 tablespoons chopped fresh basil 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 sheet thawed frozen puff pastry Melted butter, for brushing Sesame seeds, for sprinkling Marinara sauce, warmed, for serving Instructions: Preheat an air fryer to 375? F. Combine the ricotta, provolone, pecorino, egg, basil, salt and pepper in a medium bowl; mix well. Roll out the puff pastry just to remove the creases; slice into 16 equal squares. Dollop a tablespoonful of the cheese mixture onto a pastry square. Lightly brush the edges with melted butter, fold in half to form a triangle and pinch closed; crimp the edges with a fork. Repeat with the remaining pastry squares, refrigerating the finished turnovers on a parchment-lined pan while you form the rest. Brush the tops of the turnovers with more melted butter and sprinkle with sesame seeds. Place 5 or 6 turnovers in the air fryer basket and cook until puffed and golden brown, 8 to 10 minutes. Repeat with the remaining turnovers. Serve with warm marinara sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13693,"Tapenade Crusted Salmon and Orzo with Roasted Red Onions 2 branches fresh thyme 2 sprigs fresh rosemary 1/4 cup olive oil 4 cloves garlic, coarsely chopped 2 large red onions, diced Salt and freshly ground pepper 2 tablespoons butter 1 pound orzo, cooked al dente 3 fresh plum tomatoes, quartered 1 1/2 cups Nicoise olives, pitted 4 cloves garlic, peeled 3 anchovy fillets 1 tablespoon fresh lemon juice 2 tablespoons pine nuts 1/4 cup olive oil Salt and pepper 4 salmon fillets, 6 ounces each Salt and pepper Black Olive Tapenade, recipe above 1/4 cup pure olive oil Chopped fresh parsley Instructions: Roasted Onions: Preheat oven to 425 degrees F.
Combine all of the ingredients, except the onions in a medium shallow baking dish. Add the onions, toss them in the mixture and season with salt and pepper, to taste.
Cover the onions with foil and roast for 20 minutes. Remove the foil and continue roasting until tender, about 35 to 40 minutes, basting with the juices several times. In a saute pan place butter and melt. Add orzo and tomatoes. Toss until orzo is cooked through. Place the orzo in a large bowl and spoon the onions and the cooking liquid over the pasta.
Tapenade: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.
Salmon: Season the salmon with salt and pepper to taste. Spread 2 tablespoons of the tapenade over each piece of salmon (not on the skin side). Heat 2 tablespoons of olive oil in a large saute pan. Place 4 of the fillets in the pan, tapenade side down, and saute until a crust forms, about 2 minutes. Turn the fish over and continue cooking for about 5 minutes for medium-rare doneness.
Serve the salmon with the Roasted onions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13694,"White Cocoa with Raspberry Swirl 4 cups milk 12 ounces white chocolate chips
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup seedless raspberry jam 1/2 cup freeze-dried raspberries, crushed Whipped cream, for topping 4 French vanilla rolled wafer cookies, such as Pepperidge Farm Pirouette Instructions: For the cocoa: In a medium pot, heat the milk until just simmering. Add the white chocolate chips, vanilla and salt and cook over medium-high heat, whisking, until the chocolate is melted and the mixture is smooth. Bring to a gentle boil, then keep warm. For the raspberry sauce: Combine the raspberry jam and 2 teaspoons water in a small microwave-safe bowl. Microwave for 20 seconds, then whisk out any lumps. For the garnish: To build the cocoa, dip the rim of each glass first in the raspberry sauce, then in the freeze-dried raspberries. Pour the remaining raspberry sauce into a squeeze bottle. Pipe a swirl of sauce around the inside of each glass. Portion out the cocoa. Top with whipped cream, a rolled wafer cookie and more raspberry sauce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 13695,"Moon Pies 1 1/4 cups graham crumbs (or about 8 ground-up graham crackers) 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar
6 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 large egg
About 1 cup marshmallow creme Flavorless oil, for greasing 1 1/2 pounds vanilla or white chocolate candy coating
Purple, blue and pink sanding sugar, for sprinkling Instructions: For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk together the graham crumbs, flour, baking powder, baking soda and salt in a bowl. In another large bowl, beat the sugar and butter with an electric mixer until fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the graham mixture and beat to incorporate. Knead with your hands to bring the dough together into a ball. Flatten the dough into a disk, place it on a piece of parchment paper and roll with a rolling pin into an 11-inch circle, about 1/4 inch thick. Use a 3-inch round cookie cutter to cut out 8 cookies. Reroll the scraps to 1/4 inch and cut out 2 more cookies. Transfer the cookies to the prepared baking sheet. Discard the dough scraps. Bake the cookies until the undersides are golden brown and the tops are just set, 9 to 10 minutes. Cool completely on a rack. Put about 2 tablespoons of marshmallow creme in the center of a cookie (do not spread) and top with a second cookie to make a sandwich. The creme will ooze to fill the sandwich as it sits. Repeat with the remaining cookies, then freeze until the creme is firm, about 20 minutes. For the glaze: Line a baking sheet with parchment paper and place a cooling rack on top. Line a second baking sheet with parchment paper and lightly oil the paper. Put the chocolate candy coating in a heatsafe bowl (the smallest, deepest bowl it can fit in without surpassing the rim). Microwave in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes. Submerge a cookie sandwich in the melted chocolate and pull it out using 2 forks, letting the excess drip off. Transfer to the prepared cooling rack and sprinkle with sanding sugar. Transfer to the oiled parchment on the second baking sheet to set. Repeat with the remaining cookie sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 13696,"Afternoon Ramen 2 onions, halved 1-inch piece fresh ginger, peeled 2 tablespoons finely chopped bacon 2 cloves garlic, minced 2 green onions 1 leek, washed and halved 2 quarts broth (chicken, pork or veggie) 1/4 cup soy sauce 2 tablespoons mirin 1/2 teaspoon sea salt 1 1/2 pound-slab boneless pork belly, skin-on 1/4 cup kosher salt 1/4 cup sugar 1 teaspoon freshly ground black pepper 1 cup sake 1 pound ramen noodles 4 soft-boiled eggs 1/2 cup finely chopped green onions 1/4 cup chili paste 4 pieces nori Instructions: For the broth: Preheat the oven to broil. Place the onion and ginger on a baking sheet and broil until blackened on top, about 10 minutes. Cook the bacon in a large pot over low heat until all of the fat is rendered out and the bacon is crisp, about 10 minutes. Put the roasted onion and ginger, the garlic, green onions, leek, broth, soy sauce, mirin and salt into the pot. Simmer for 2 to 3 hours, while you cook your pork belly. Strain to serve. For the pork belly: Preheat the oven to 350 degrees F. Sprinkle the belly with the salt, sugar and pepper. Throw the seasoned belly in a roasting pan and pour the sake over it. Roast for 1 hour 30 minutes, and then bring the heat up to 450 degrees F and let it caramelize. It should be tender but not mushy. Let the belly cool to room temperature. Wrap it up tight in plastic and put it in the fridge until it?s thoroughly chilled through. At that point, slice it into nice, thick slabs. Set aside for ramen. To assemble the ramen: Cook the ramen noodles according to package instructions. Place the noodles into a bowl, followed by pork belly and top with broth. Add whatever toppings you like! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]" 13697,"Lemon-White Chocolate Cookies 1 3/4 cups all-purpose flour 1 cup fine semolina flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 cup sugar 2 tablespoons extra-virgin olive oil 1 large egg plus 1 egg yolk 3 tablespoons limoncello or other sweet lemon liqueur 1/2 teaspoon vanilla extract
Finely grated zest and juice of 1 lemon 8 ounces white chocolate, chopped 1/2 cup pistachios, finely chopped Instructions: Whisk the all-purpose flour, semolina flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes. Whisk the olive oil, whole egg, egg yolk, limoncello, vanilla, lemon zest and lemon juice in a large liquid measuring cup or bowl. Add to the butter mixture and beat on medium speed until smooth. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover the dough with plastic wrap and chill 30 minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 2-inch-long, 1/2-inch-thick logs; arrange about 2 inches apart on the prepared baking sheets. Bake in batches until golden around the edges, about 18 minutes, rotating the baking sheets halfway through. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely. Meanwhile, put the white chocolate in a heatproof bowl and set over a saucepan of barely simmering water (do not let the bowl touch the water); stir until the chocolate melts. Drizzle the cookies with the melted white chocolate and sprinkle with the pistachios. Let set at room temperature, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13698,"Crema 1 cup heavy cream 1 tablespoon buttermilk 1 chipotle cl in adobo sauce 1/4 teaspoon kosher salt Instructions: Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt. Add the chipotle cl and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 13699,"Steamed Whole Artichokes 4 sprigs parsley 4 cloves garlic 2 bay leaves 2 lemons, halved, plus wedges for serving 1/4 cup dry white wine 2 tablespoons extra-virgin olive oil 1 quart chicken broth (or water) Kosher salt and freshly ground pepper 2 whole artichokes 4 tablespoons salted butter, melted Instructions: Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper. Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. (Alternatively, you may put the artichokes in acidulated water.) If you wish, trim the thorny tips of the leaves with kitchen shears. Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted into the base meets no resistance, about 30 minutes. Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in the melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart). Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13700,"Chicken with Quick Citrus Pan Gravy 2 (8-ounce) boneless, skinless chicken breasts, lightly pounded Coarse salt and cracked black pepper 2 teaspoons olive oil 4 garlic cloves thinly sliced 1/2 cup orange juice 1 teaspoon fresh thyme leaves Instructions: Season chicken on both sides with salt and pepper. Heat olive oil in a 10-inch non-stick pan over medium high. Add the garlic and cook until the garlic begins to turn golden, about 1 minute. Do not let the garlic burn, keep moving it around. Place the chicken on top of the garlic and cook until golden brown, about 2 minutes. Turn the chicken over and add the orange juice and thyme. Cook until the chicken is cooked through and the orange juice is slightly reduced, about 2 to 3 more minutes. Remove the chicken from the pan and place on a cutting board. Reduce the orange juice more at this time, if necessary. Slice chicken into thin strips. Pour sauce over chicken. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13701,"Lightly Wilted Spinach Salad 1 tablespoon plus 2 teaspoons canola oil 1 small red onion, peeled and grated on a cheese grater 1 clove garlic, peeled and lightly smashed Kosher salt 1/4 cup apple cider vinegar 3/4 pound spinach leaves, stemmed, washed and dried 3 eggs, hard boiled, peeled and chopped Instructions: In a small skillet, heat 1 teaspoon of the canola oil. Add the onion and garlic clove and cook, stirring gently, for 2 minutes. Season lightly with salt. Discard the garlic clove. Whisk in the cider vinegar and add 1 teaspoon canola oil. Taste for seasoning. Remove from heat and set aside. Place a large heatproof bowl over low heat and add the remaining 1 tablespoon canola oil. When the bowl is warm remove it from the heat and add the spinach. Season lightly with salt and toss with a spoon so the spinach gets coated with the oil and wilts slightly, 1 minute. The spinach should only be partially wilted and still appear somewhat raw. Pour off any water that might accumulate in the bottom of the bowl from wilting and stir in the onion and dressing from the skillet. Add chopped hard-boiled egg. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13702,"Crispy Baked Butternut Squash 1 medium butternut squash (about 3 pounds) 2 to 3 tablespoons melted butter 2 to 3 tablespoons vegetable oil 1 teaspoon sugar Salt and pepper 1 bunch rosemary 1 bunch thyme 3 to 4 bay leaves Instructions: Heat the oven to 375 degrees F (190 degrees C). Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices. Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices. Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices. Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13703,"Banana Pudding Bites 1 packet instant sugar-free vanilla pudding mix 1 1/2 cups low fat milk 3 bananas 32 vanilla wafer cookies, plus 4 cookies, crumbled for garnish Instructions: To make pudding, in a bowl, whisk together pudding mix and milk for 2 minutes. Cover with plastic wrap and refrigerate until set. Cut each banana into 12 pieces (approximately 1/2-inch thick). Place 4 vanilla wafer cookies on each of 8 plates and top with bananas. Pipe a heaping teaspoon of pudding on top and sprinkle with crumbled cookies, to garnish. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 13704,"Li Hing Margarita 1 1/2 ounces tequila (recommended: Coaps Reposado) 1/2-ounce orange-flavored liqueur (recommended: Cointreau) 1-ounce lime juice 1 1/2 ounces sweet and sour mix 1/2-ounce mango puree 2 teaspoons li hing mui powder Instructions: Fill a blender with ice, add all the ingredients, except the powder, and blend. Rim a glass with li hing mui powder and serve immediately. ","[Margarita, Moscato, Sauvignon Blanc]" 13705,"Chick Pea Starter 2 (14-ounce) cans chick peas, drained and rinsed 1 teaspoon freshly ground black pepper Handful grated Parmigiano Reggiano Instructions: After rinsing, dry chick peas in a kitchen towel. In a dry nonstick skillet over medium heat add the chick peas. Season with black pepper, to taste, and cook, shaking pan often until chick peas are toasted and light golden brown, about 7 minutes. Stir in the cheese and toss to coat chick peas. Serve as a snack or starter. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 13706,"Pickled Garlic Vegetables 1 1/2 cups white wine vinegar 1 cup dry white wine 1/3 cup sugar 2 teaspoons coriander seeds 2 teaspoons fennel seeds 2 teaspoons mustard seeds 1/2 teaspoon red pepper flakes 1 bay leaf Kosher salt 1 1/2 cups garlic cloves (halved if large) 2 carrots, cut into sticks 1 bulb fennel, trimmed, cored and cut into wedges (fronds reserved) 6 radishes, quartered 4 garlic scapes (stalks), trimmed (optional) Instructions: Bring the vinegar, wine, sugar, spices, bay leaf and 1 tablespoon salt to a boil. Add the garlic cloves and simmer 5 minutes. Pack the carrots, fennel wedges and fronds, radishes and garlic scapes, if using, in a quart-size jar. Pour the hot liquid over the vegetables. Let cool; cover and refrigerate at least overnight (preferably 48 hours). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13707,"Red Slaw 1/2 large head red cabbage, finely shredded, divided 1 cup rice wine vinegar 2 tablespoons olive oil 1 tablespoon caraway seeds Salt and freshly ground pepper Instructions: Place vinegar and oil in a small saucepan and bring to a boil Place 3/4 of the cabbage in a large bowl and add the hot vinegar mixture and stir well. Add the caraway seed and season with salt and pepper to taste. Mix together all ingredients and season with salt and pepper to taste. Let sit at room temperature for 1 hour, until wilted. Just before serving, add the remaining raw cabbage. ","[Riesling, Pinot Grigio, Sauvignon Blanc]" 13708,"Wasabi and Roasted Garlic Mashed Potatoes 1 head garlic 1 teaspoon extra-virgin olive oil 2 1/2 pounds waxy potatoes (such as red bliss), quartered 4 teaspoons wasabi powder 2 sticks unsalted butter, at room temperature 1/2 cup heavy cream, plus more if needed Kosher salt and freshly cracked pepper Instructions: Preheat the oven to 425? F. Trim off the top 1/2 inch of the garlic head with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in foil and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use. Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer until a fork inserted into a potato releases easily, about 20 minutes. In a small bowl, mix the wasabi powder with 1/2 teaspoon water to start, adding additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes. Drain the water from the potatoes and return the potatoes to the pot, allowing the excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi paste and roasted garlic, and mash until smooth and fluffy. Season with salt and pepper. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13709,"Sofia's Spanakopita 1 1/3 cup extra-virgin olive oil 4 cloves garlic, minced 4 cups finely chopped leeks (white part only) 4 cups finely chopped shallots or onions 6 bags fresh spinach, roughly chopped (10-ounce bags) 4 cups chopped scallions 5 cups cubed feta 4 cups ricotta cheese 1 cup grated kefalotiri cheese 5 tablespoons finely chopped fresh dill 4 teaspoons finely chopped fresh mint 4 teaspoons ground black pepper 3 teaspoons freshly grated nutmeg 4 eggs 2 cups olive oil, for brushing One box number-10 phyllo dough (thicker) One box number-7 phyllo dough (thinner) 2 eggs, beaten Instructions: Preheat the oven to 350 degrees F. Heat the extra-virgin olive oil in large pot over medium heat. Saute the garlic, leeks and shallots until soft, about 5 minutes. Add the spinach and scallions and cover the pot for a few minutes until spinach has wilted significantly. Uncover and simmer on medium-low heat to allow the liquids to evaporate (be sure not to let spinach mixture to burn). When the majority of the liquids have evaporated, transfer to a large bowl. Mix the feta, ricotta, kefalotiri, dill, mint, pepper, nutmeg and eggs in a large bowl. Gently fold the cheese mixture into the cooled spinach mixture. Brush a 15-by-10-inch rectangular pan with olive oil. Gently place one sheet of number-10 phyllo in the bottom of the pan and brush with olive oil, making sure to coat well. Repeat this step eight times. This creates a nice strong base for serving. Pour in the spinach filling. Use the entire box of number-7 phyllo on top of the spinach, making sure to coat each layer of dough very well with olive oil. Also make sure to tuck in edges of the phyllo around the pan to make it look pretty. Score the pie in appropriate portion sizes. Brush the top with the beaten eggs; this gives it the beautiful golden brown color that is achieved after approximately 1 hour of baking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13710,"Redder Than Red Cranberry Sauce 1 (12-ounce) bag fresh cranberries 7 ounces caster sugar 3 tablespoons cherry brandy 4 fluid ounces water Lemon juice, optional Instructions: Place all the ingredients in a pan and cook until the liquids have reduced to a thick cranberry sauce. The pectin-rich nature of the fruit means that it solidifies briskly as it cools, so take the pan off the heat to stop it from cooking and reducing when you still think there's too much liquid. Once the berries have burst, which should be after about 10 minutes, it should be ready. Taste to test whether the sauce needs more sugar (if you find it too sweet just add some lemon juice). ","[Rhone Blends, Pinot Noir, Merlot]" 13711,"The Sergeant Pepper 2 tablespoons butter 1 head cauliflower, cut in small pieces Salt and pepper 1/2 cup flour 1/2 cup rice flour 2 tablespoons cornstarch 1 cup cold seltzer water (club soda) Vegetable oil for frying 2 yellow onions, thinly sliced 8 slices sourdough bread 4 tablespoons extra virgin olive oil 4 slices Wisconsin Pepper Jack cheese 4 slices Wisconsin Cheddar cheese Instructions: Heat large saut pan over high heat. Add butter and cauliflower; saut on high until brown, stirring so cauliflower doesn't burn. Season with salt and pepper; remove to plate lined with paper towels; drain. For batter: Whisk together flours, cornstarch, and a pinch of salt and pepper. Whisk in cold seltzer water until smooth. (Water MUST be cold for tempura-type batter.) Store batter in the refrigerator until ready to fry. Heat 3-4 inches vegetable oil to 350 degrees F in fryer or deep pan. Dip onion slices into the batter to cover and fry until golden brown. Drain on paper-towel-lined plates and season with salt and pepper. Heat grill over medium. Drizzle one side of each slice of bread with a 1/2 tablespoon olive oil; place 4 slices, oil-side down, on grill (or use panini press). Top each slice with Pepper Jack, cauliflower, fried onions, and a slice of Cheddar, in that order. Place remaining 4 bread slices on top of sandwiches, oil-side up. Grill, turning once, until the bread is golden and the cheese is melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13712,"Holiday Haystacks 2 cups white chocolate chips 3 cups chow mein noodles 1/2 cup roughly chopped almonds 1/2 cup shelled pistachios Red nonpareils, for decorating Instructions: Line 2 baking sheets with parchment paper. Fill a pot with 2 inches of water and bring to a simmer. Put the white chocolate chips in a bowl and place over the pot of simmering water (don\u2019t let the bottom of the bowl touch the water). Allow to melt, stirring occasionally, 4 to 5 minutes. Meanwhile, combine the noodles, almonds and pistachios in a large bowl. Set aside. When the white chocolate has melted completely, pour it over the noodle and nut mixture. Mix until everything is well coated. Using 2 spoons, drop 24 tablespoon-size mounds onto the baking sheets. Sprinkle with nonpareils. Allow to set completely, about 1 hour. Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 13713,"Whole Crispy Onaga and Thai Dipping Sauce 2 pounds onaga, scaled, gilled and gutted Salt, pepper and paprika, to taste Cornstarch 1/2 cup lemon juice 1/2 cup lime juice 4 tablespoons water Sugar, to taste 1/8 cup patis (fish sauce) 2 cloves garlic, thinly sliced 1 tablespoon chili flakes 2 sprigs cilantro Instructions: Preheat oven to 400 degrees F. Combine salt, pepper, paprika and corn starch. Coat fish with seasoned mixture. In a hot wok with hot oil, fry both sides of fish until crispy. Place fish in oven for 3 to 5 minutes until fish is cooked through. Start with citrus juices, water and sugar. Combine and make like lemonade then add patis, garlic, chili flakes, cilantro to taste. \Sweet and tart. ","[Chardonnay, Gewrztraminer, Riesling, Gavi]" 13714,"Cherry Pistachio Biscotti 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 cup light brown sugar, lightly packed 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon 3 extra-large eggs, at room temperature, one separated 2 teaspoons pure vanilla extract 3 cups all-purpose flour 11/3 cups almond meal or almond flour, such as Bob?s Red Mill 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup shelled pistachios 1/2 cup whole dried cherries Turbinado sugar, such as Sugar in the Raw Instructions: Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula. In a medium bowl, combine the all-purpose flour, almond meal, baking powder and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the pistachios and cherries. Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan. Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white (save the rest!) and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes. Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Chianti]

" 13715,"Grown-Up Chili Hot Chocolate 2 parts JDK&Sons? Crave Chocolate Chili Liqueur Hot chocolate Whipped cream (optional) Instructions: Pour liqueur in a warmed coffee mug and add hot chocolate to taste. Top with whipped cream. Drink Responsibly. JDK & Sons™ Crave Liqueur, 15% Alc./Vol. ©2012 John DeKuyper & Son, Frankfort; Clermont, KY ","[Marsala, Port, Sherry, Madeira]" 13716,"Lentil Quinoa Salad 1/2 cup quinoa 1 1/4 cups water, plus 2 cups 1/2 cup lentils 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 1/4 cup vegetable oil 1/4 teaspoon garlic powder 1 lime, zested Kosher salt and freshly ground black pepper 2 green onions, chopped 1 tablespoon chopped fresh cilantro leaves Instructions: Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little \pop\ upon biting. Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool. In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste. To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13717,"Lemon Pepper Cured Chicken with Fennel Salad 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 1 tablespoon lemon zest
1 tablespoon light brown sugar
2 teaspoons kosher salt
1 teaspoon fennel seeds, optional
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon coarse black pepper
4 pieces boneless, skinless chicken breast (6 to 8 ounces each)
Olive oil 1 lemon, juiced 1 teaspoon honey
Salt and pepper Salt and pepper
3 to 4 tablespoons EVOO
1/2 cup celery leaves/tops
1/2 cup parsley leaves
1 bundle arugula, coarsely chopped
1 bulb fennel, trimmed and very thinly sliced plus a small handful of fronds
Parmigiano-Reggiano, for shaving Instructions: For the chicken: Combine the rosemary, thyme, zest, sugar, salt, fennel seeds, garlic, onion and pepper. Then rub the mixture evenly into the chicken pieces, coating both sides. Place the chicken in a plastic food storage bag and chill several hours or overnight. To serve, heat a turn of the pan olive oil in a skillet, griddle pan or grill over medium-high heat. If using griddle or grill wipe with the oil then add the chicken. Cook the chicken 12 minutes, turning occasionally. Remove from the heat let rest a few minutes, then slice. For the salad: While chicken is cooking, whisk up the lemon juice and honey, season with salt and pepper, and whisk in the EVOO. Combine the parsley, celery, arugula, fennel and fronds. Dress the salad and toss to coat. Then, using a vegetable peeler, add lots of cheese curls to the salad. Serve the salad in shallow bowls and top with sliced chicken breast. Get Rachael's shopping list for this episode's recipes here. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 13718,"Firecracker Flank Steak 1 jar (16 ounces) Pace? Picante Sauce 2 cups orange juice 1/2 cup olive oil 2 tablespoons packed brown sugar 2 tablespoons soy sauce 2 tablespoons Dijon-style mustard 1 teaspoon ground ginger 1 beef flank steak (about 2 pounds) Hot cooked rice Chopped fresh parsley Instructions: Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once during grilling and basting often with the picante sauce mixture. Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley. For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 13719,"Risotto Milanese Crab Cakes 2 tablespoons olive oil 1 clove garlic, minced 1 medium onion, diced 2 cups Arborio rice 3 1/2 cups chicken stock 2 tablespoons chopped fresh parsley 1 teaspoon saffron threads Vegetable oil, for frying 1 1/2 cups all-purpose flour, plus more if needed 2 eggs, beaten 1 1/2 cups breadcrumbs, plus more if needed 1/2 cup finely ground cornmeal, plus more if needed 1 tablespoon finely chopped fresh parsley 1 teaspoon seafood seasoning, such as Old Bay 1 pound lump crabmeat Salt Instructions: Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook until the onions are translucent. Add the rice and stir to combine with the onions. Cook for 1 minute. Add the chicken stock, parsley and saffron. Bring to a simmer and cook, stirring often, until all of the liquid is absorbed and the rice is tender but still has a bite to it. Transfer the rice to a bowl and chill in the fridge until cooled. Fill a large, deep skillet halfway with vegetable oil and heat the oil to 350 degrees F over medium-high heat. Place the flour, eggs and breadcrumbs in three separate deep plates or small baking dishes. Add the cornmeal to the breadcrumbs, season with the parsley and seafood seasoning and stir to combine. Stir the crabmeat into the cooled rice. Form into patties and gently roll in the flour. Then dip in the eggs and then in the seasoned breadcrumbs. Fry the cakes until golden brown, turning once while cooking. Transfer to a paper towel-lined plate and season with salt. Serve warm. 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, Pinot Grigio, Vermentino]

" 13720,"Maple Cranberry Pear Cobbler 3 pears, such as Bartlett or Bosc, peeled, halved, cored, and cut into slices 3 cups (12-ounce bag) cranberries, picked over and rinsed 1 cup maple syrup 2 tablespoons orange juice 1 tablespoon grated orange peel 1/2 teaspoon cinnamon Freshly grated nutmeg to taste 1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water 2 cups all-purpose flour 1 tablespoon sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 stick (1/2 cup) cold unsalted butter, cut into bits 2 tablespoons cold vegetable shortening 1 cup heavy cream Egg wash made by beating 1 large egg with 1 teaspoon water Instructions: Preheat the oven to 425 degrees F. In a saucepan combine the pears, cranberries, maple syrup, orange juice, orange peel, cinnamon and nutmeg, bring to a boil and simmer, stirring occasionally, for 3 minutes, or until cranberries have popped. Stir in cornstarch mixture and simmer for 1 minute, or until thickened. Let cool. Transfer mixture to a buttered baking dish. Make the dough: Into a bowl sift together the flour, sugar, baking powder and salt. Add the butter and the shortening and blend the mixture until it resembles coarse meal. Stir in the cream and form the dough into a ball. On a floured surface roll the dough into a round large enough to fit the dish, arrange it over the filling and crimp the edge decoratively. Brush the dough with the egg wash, cut steam vents in the center, and bake for 35 to 40 minutes, or until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 13721,"Salt and Pepper Shrimp and 3-Cup Chicken with Rice About 2 teaspoons ground white pepper 2 teaspoons coarse black pepper
OR
1 teaspoon ground white pepper
1 teaspoon coarse black pepper
1 teaspoon ground Sichuan peppercorn
About 1 teaspoon salt
About 2 teaspoons (1/2 palm full) 5-spice powder 6 cloves garlic
1 inch ginger root
1 small head iceberg lettuce
Neutral oil, such as safflower or peanut oil
1 to 1 1/4 pounds (about 20) shrimp, deveined, head-on, unpeeled shrimp (Ask the fishmonger to devein but leave shrimp intact or do it yourself with small sharp knife.)
About 1/3 cup Shaoxing or dry sherry or white wine
1 lime, juiced
3 to 4 scallions, chopped
1 1/2 cups water Salt
1 cup jasmine rice
2 pounds boneless, skinless chicken thighs
6 to 8 large cloves garlic, 1 bulb
About 2 inches ginger root
About 3 tablespoons sesame oil
1/2 cup Shaoxing Chinese rice wine or dry sherry or white wine
About 2 tablespoons dark soy sauce
About 1 tablespoon light soy sauce
About 1 tablespoon light brown sugar
1 bunch scallions, sliced into 1-inch pieces
2 cups loosely packed Thai basil or 12 basil leaves, torn
Instructions: Gather your ingredients. For the shrimp: Combine the peppers, salt and 5-spice powder in a small bowl or ramekin. Crush the garlic with a hard whack of the knife placed flat over the cloves and hitting them with the heel of your hand. Peel away the skins and clean away the hard root ends. Peel and grate or slice or chop the ginger root. Core and quarter the lettuce and reserve half for another use. Shred the remaining lettuce very thinly and line a platter with it. Heat the oil, 2 slow turns of the pan, in a large, shallow nonstick skillet over medium to medium-high heat. Add the garlic and swirl. Add shrimp and cook, tossing the shrimp until pink and opaque or firm, 4 to 5 minutes. Add Shaoxing or alternative and lime juice and swirl to absorb into shrimp, 1 minute. Top with scallions. Slide the shrimp onto the lettuce. For the chicken and rice: Heat the water for rice in a 3-quart saucepot to a boil. Salt water, add rice and reduce heat to simmer. Cook rice covered for 15 minutes, shaking pan occasionally. Turn off heat and fluff with fork. Cut chicken into large bite-size pieces. Pop skins of garlic and halve the cloves. Peel ginger with tip of a teaspoon. Julienne the ginger into thin sticks or very thinly slice it into rounds. Heat a large nonstick skillet over medium to medium-high heat. Add the sesame oil, garlic and ginger; do not let them brown, swirl constantly a minute or 2. Then add the chicken and tuck the garlic and ginger in between. Let the chicken brown 3 to 4 minutes. Turn, add rice wine, dark and light soy sauces, light brown sugar and scallions and reduce heat to simmer. Cover and braise about 12 minutes. Uncover the chicken and raise heat to thicken sauce a bit. Add basil to serve. Serve the chicken from the pan and transfer the rice to a bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 13722,"Wedge Salad with Blue Cheese Dressing and Spicy Beer Nuts 1 bottle beer 1/2 cup Homemade Mayonnaise, recipe follows 1/2 cup sour cream 1 cup crumbled Stilton cheese, plus more for garnish 1 tablespoon lemon juice Pinch coarse or kosher salt Freshly ground black pepper 1/2 cup pecans 1/4 cup reduced beer 1 tablespoon brown sugar Pinch coarse salt 1/8 teaspoon ground chili powder 1 head iceberg lettuce, outer discolored leaves removed Blue Cheese Dressing Spicy Beer Nuts 2 whole eggs 1 tablespoon Dijon mustard 4 cups canola oil 1/2 cup water Zest of 1 lemon Juice of 1/2 lemon Dash kosher salt Freshly ground black pepper Instructions: To make the dressing: Put 1 bottle of beer in a small saucepan and bring to a boil. Reduce heat to medium and let it simmer until the beer is reduced by half. In a mixing bowl, put the mayonnaise, sour cream and crumbled cheese. Add 1/3 cup of the reduced beer, lemon juice, salt, and pepper, to taste. Mix well with a fork, leaving it lumpy.
To make the nuts: Toast the pecan halves in a medium-size, dry, nonstick pan until barely toasted, giving them a stir occasionally. Don't let them burn. Add a jolt, about 1/4 cup of reduced beer, the sugar, salt and chili powder. Let it bubble up, and reduce to lose the liquid and glaze the nuts. When the pan is dry and all the liquid has been absorbed or evaporated, take the pan off the heat.
Lay in one layer to cool. They will be slightly sticky, but will crisp up a bit as they cool.
From a head of Iceberg Lettuce, remove any wilted leaves on the outside, and remove the core, then slice the head into 4 equal wedges.
Drizzle the dressing over the Iceberg lettuce wedge. Put some large chunks of Stilton on top and finish the garnish with the Spicy Beer Nuts. Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]

" 13723,"Apple Cobbler for Two 1 large Honeycrisp or 2 Gala apples (about 12 ounces), peeled, cored and cut into 1/4-inch pieces (2 generous cups) 2 heaping tablespoons plus 1 teaspoon sugar 1 teaspoon all-purpose flour 1/4 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 1 tablespoon cold unsalted butter, cut into small pieces 1/4 cup all-purpose flour Heaping 1/4 teaspoon baking powder Pinch fine salt 2 teaspoons sugar 3 tablespoons heavy cream 2 small scoops vanilla ice cream, for serving Instructions: For the filling: Preheat the oven to 400 degrees F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices. For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough. Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13724,"Lebanese Spiced Lamb Chops 12 to 16 lamb chops (depending on size) 2 tablespoon salt 5 cloves garlic, minced 1 1/2 lemons, juiced 2 tablespoons black pepper 2 tablespoons paprika 2 tablespoons Lebanese \7 spices
1 1/2 cups water Instructions: Preheat oven to 550 degrees F. Place lamb chops in a 9 by 12-inch glass baking dish. Combine 1 tablespoon of salt, garlic and lemon juice. Pour over lamb chops. Combine 1 tablespoon of salt, pepper, paprika and \7 spices\ to form a rub. Rub both sides of the lamb chops with this mixture. Place chops back into the baking dish and add 1 1/2 cups of water gently on the side of the dish so as to keep the spices on the lamb chops. Cover the dish with foil and seal well. This will ensure the chops stay juicy. Place in the oven at 550 degrees for 30 minutes. Then lower temperature to 400 degrees and bake for 1 1/2 hours. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 13725,"Grapefruit-Campari Cranberry Relish 2 tablespoons canola oil 2 tablespoons peeled and finely grated fresh ginger
1 small red onion, finely diced
1 cup fresh Texas Red grapefruit juice 1 cup fresh orange juice 1/2 cup pure cane sugar, plus more if needed 1 pound fresh or frozen cranberries 2 tablespoons Campari 2 teaspoons finely grated orange zest 2 Texas Red grapefruits, segmented Kosher salt and freshly ground black pepper Chopped fresh parsley Instructions: Heat the canola oil in a medium saucepan over medium heat. Add the ginger and onions and cook until soft, about 5 minutes. Add the grapefruit and orange juices and sugar and bring to a boil. Cook until the sugar has melted and the mixture reduces slightly.
Stir in half of the cranberries and cook, stirring occasionally, until the berries pop and break down and the mixture begins to thicken. Add the remaining cranberries and Campari and cook just until the berries pop, about 5 minutes. Remove from the heat, stir in the orange zest and grapefruit segments and season lightly with salt and pepper. Transfer to a bowl, stir in some parsley and serve at room temperature. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 13726,"Crazy Kids Personal Pizza Pizza stone Store-bought Pizza dough Tomato sauce Mozzarella Romano Pepperoni, sliced Roasted red peppers, cut in strips Pineapple chunks Canadian bacon Flour Olive oil Instructions: Preheat oven to 550 degrees. Place pizza stone inside about 20 minutes before baking the pizzas off. Shape the pizza in individual pies. Use flour to keep the dough from sticking to your work surface. Top each pie with a drizzle of olive oil, the tomato sauce, mozzarella and Romano. Give each child their own and let them top it as they like. For example you can go traditional Italian and top it with pepperoni and onion. Or make the pizza \Hawaiian\ by adding the Canadian bacon and pineapple. Place the topped pizzas on the pizza stone and cook until the crust is golden brown and the cheese is all melty. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13727,"Emeril's Most Kicked-Up Meatloaf Ever 2 teaspoons plus 1/4 teaspoon freshly ground black pepper 4 slices bacon, cut in half 2 tablespoons white or red wine vinegar 1/2 cup canned tomatoes, chopped or crushed 2 tablespoons butter 1 large onion, chopped 1 rib celery, finely chopped 1/2 red bell pepper, finely chopped 2 teaspoons minced garlic, plus 1 teaspoon 1 teaspoon chopped thyme leaves 1 teaspoon chopped rosemary 1/3 cup chopped fresh parsley 2 eggs 1 1/2 teaspoons Dijon mustard 1/2 cup ketchup, plus 1/4 cup 2 tablespoons plus 1 teaspoon Worcestershire sauce 1/2 cup Heavy cream 2/3 cup Breadcrumbs 1 pound ground chuck 1/2 pound pork sausage (such as breakfast sausage) 1/2 pound ground veal 1 1/2 teaspoons salt Instructions: In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool. Preheat the oven to 350 degrees F. When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside. In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes. Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 13728,"Sprinkled Sugar Skillet Cookie 2 sticks (1 cup) unsalted butter, at room temperature 2 1/2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 1/2 cups sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 cup plus 1 tablespoon confectioners' sugar 1 tablespoon milk 2 tablespoons rainbow sprinkles Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter. Whisk the flour, baking powder and salt together in a medium bowl. Beat the remaining butter and 1 1/2 cups sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg and vanilla, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated. 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 edges are brown, and the top is golden but still slightly soft, 45 to 50 minutes. Cool on a wire rack 15 minutes.
To make the glaze, whisk the milk and 1/2 cup confectioners' sugar together in a small bowl. (If the glaze is too thin add another tablespoon confectioners' sugar.) Drizzle the glaze over the cookie and top with the rainbow sprinkles. Slice into wedges and serve warm. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 13729,"Round 2 Recipe - Stuffed Peppers 2 red bell peppers 2 cups reserved brown rice mixture from Brown Rice and Mushroom Salad 1/2 cup shredded mozzarella, divided 1 (15-ounce) can diced tomatoes, drained Instructions: Preheat the oven to 350 degrees F. Cut the red peppers in half and scoop out the seeds and ribs. Place them onto a baking sheet. To the reserved brown rice mixture, stir in half the cheese and all the tomatoes. Stuff the peppers with the rice mixture, dividing it evenly. Top the peppers with the remaining cheese. Bake until the peppers are tender and the cheese has melted, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13730,"Nacho Salad 1/2 cup salsa 1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper
2 cups crushed corn tortilla chips
1 head romaine lettuce, shredded
6 ounces jalapeno Jack cheese, shredded
6 green onions, chopped
3 Roma tomatoes, chopped
1/2 cup sliced olives
1/2 cup sliced pickled jalapenos, optional
Instructions: In a blender, blend together the salsa and red wine vinegar. With the blender funning, slowly drizzle in the olive oil. Add salt and pepper to taste. Set aside. Divide the crushed tortilla chips among six 8-ounce Mason jars and then add some lettuce, jalapeno Jack, green onions, tomatoes, olives and jalapenos. To serve, add some dressing the Mason jars and shake them up! ","[Zinfandel, Tempranillo, Garnacha, Vermentino]" 13731,"Pear and Blue Cheese Salad 2/3 cup nuts (walnuts, pecans, almonds, or cashews) 1 bunch watercress 1 bunch arugula 1 tablespoon cider vinegar 2 teaspoons whole-grain mustard 1/4 teaspoon kosher salt, plus more to taste Freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 Belgian endive 2 ripe pears, such as Anjou, Bartlett, or Comice 2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles) Instructions: Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop. Trim the stems of the watercress and arugula. Wash and dry the leaves. Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13732,"Basmati Rice with Cinnamon Saffron 1 teaspoon saffron threads 3 tablespoons hot milk 1/4 teaspoon ground cardamom 1/4 teaspoon sugar 2 cups basmati rice 2 tablespoons corn, peanut, or olive oil, or ghee 2 medium cinnamon sticks 2 2/3 cups water 1 teaspoon salt Instructions: Place the saffron on a piece of foil. Fold some of the foil over the saffron and crush it with a rolling pin or wooden potato masher. Put the crushed saffron in a small cup. Add the hot milk, cardamom, and sugar. Mix with a toothpick or the handle of a small spoon and set aside for 3 hours. Put the rice in a bowl and wash in several changes of water. Drain, add fresh water to cover generously, and leave to soak for 30 minutes. Drain. Pour the oil in a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat. When the oil is hot, put in the cinnamon sticks. Stir for 10 seconds, then add the rice. Reduce the heat to medium-low and stir the rice around until the grain looks translucent, about 2 minutes. Add 2 2/3 cups of water and the salt. Bring to a boil. Cover. Reduce the heat to very, very low and cook for 25 minutes. Turn off the heat. Lift the lid and quickly dribble the saffron milk in any haphazard pattern. Quickly cover again and leave for 10 minutes. Mix the rice very delicately with a slotted spoon before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13733,"Deep-Fried Cheesecake Bites 8 ounces cream cheese, softened 1/4 cup sugar
1 teaspoon vanilla extract
1/2 cup graham cracker crumbs
1 pound fresh or frozen strawberries, cleaned and quartered if fresh 1/4 cup sugar
2 tablespoons lemon juice
Vegetable oil, for deep-frying 1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup whole milk
Instructions: For the cheesecake mixture: Line a baking sheet with wax paper. Beat the cream cheese until smooth in a stand mixer fitted with the paddle attachment. Add the sugar, vanilla and graham cracker crumbs and beat until well combined. Scoop 1-tablespoon balls of the cheesecake mixture onto the prepared baking sheet. Freeze for about 30 minutes. For the strawberry sauce: Meanwhile, combine the strawberries, sugar and lemon juice in a medium saucepan over medium-high heat. Cook, stirring often, until the sugar is dissolved and the berries begin to break down and to give off their juices, 5 to 7 minutes. Transfer to a blender or food processor and puree until smooth. Strain through a fine-mesh sieve to remove the seeds. Set aside. For the batter: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot over medium heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a baking sheet with paper towels and set aside. In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the milk and whisk until smooth. When the oil is ready, remove the cheesecake balls from the freezer. Working in batches, add the cheesecake balls to the batter a few at a time, turning to coat. Remove from the batter, allowing excess to drip off, and then carefully add to the oil. Fry, turning occasionally, until golden brown, 2 to 3 minutes per batch (allow the oil to return to temperature between batches). Remove from the oil with a slotted spoon and drain on the paper towels. Serve warm, with strawberry sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13734,"Orange-Roasted Rainbow Carrots 1 pound orange carrots, unpeeled 1 pound rainbow carrots, unpeeled Good olive oil Kosher salt and freshly ground black pepper 1 teaspoon grated orange zest (see Cook's Notes) 2 tablespoons freshly squeezed orange juice 1 teaspoon fleur de sel Instructions: Preheat the oven to 450?. Remove the tops and scrub the orange and rainbow carrots with a vegetable brush. Cut the carrots in long diagonal slices. (You want fairly uniform sticks, about 4 inches long by 1/2 inch wide.) Place the carrots on a sheet pan, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Toss well with your hands and spread out in one layer. Roast for 15 to 20 minutes, turning once, until the carrots are lightly browned and tender. Sprinkle with the orange zest, orange juice and fleur de sel and toss well. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 13735,"Chicken and Shiitake Mushrooms in Tomato Sauce 1 tablespoon extra virgin olive oil 6 boneless and skinless chicken breasts 1 container (3.5 ounces) shiitake mushrooms, stems discarded, large caps halved or quartered Salt and freshly ground black pepper, to taste 1/3 cup red or white wine (optional) 1 can (28 ounces) Italian plum tomatoes, with juices 1 tablespoon chopped fresh Italian plum tomatoes, with juices 1 tablespoon chopped fresh Italian (flat leaf) parsley 1 small clove garlic, minced or crushed through a press 1 strip (1/2 by 2 inches) fresh orange zest (remove with vegetable peeler) 2 tablespoons torn or cut up fresh basil (optional) 1 1/2 cups orzo Salt 2 tablespoons Parmigianno-Reggiano, or more to taste 1 tablespoon finely chopped parsley Instructions: Heat oil in a deep sided heavy skillet or saute pan with a lid, preferably with a non-stick coating, over medium heat. Add the chicken smooth side down. Saute, turning each piece with tongs or a plastic spatula until lightly browned, about 5 minutes per side. Half way through cooking add the shiitakes; lightly brown on both sides. Sprinkle with salt and pepper; remove chicken and shiitakes to a side dish. Add the wine to the hot skillet and boil over high heat until reduced by half, about 3 minutes. Add the tomatoes, parsley, garlic and orange zest. Heat to boiling; stirring to combine ingredients. Return the chicken, shiitake and any juices on plate to the skillet. Cover and cook, over medium heat, 10 minutes or until the chicken is cooked through. Transfer the chicken to a heated platter; cover with foil. Turn the heat to high and boil the tomato mixture until slightly reduced and thickened, about 5 minutes. Add basil, if using. Season sauce to taste with salt and pepper. Garnish with basil and serve with Parmesan Orzo (recipe to follow). Cook orzo in boiling, salted water, partially covered, stirring frequently to prevent sticking. When the water returns to a boil, uncover and boil until tender, about 15 minutes. Toss with the cheese and parsley. Yield: 4 servings Recipe courtesy Marie Simmons . ","[Pinot Grigio, Vermentino, Chianti, Tempranillo]" 13736,"Bean Curd Soup 2 cups vegetable stock 2 tablespoons fish sauce 1 tablespoon soy sauce 1 teaspoon preserved radish 1/2 teaspoon ground white pepper 4 ounces bean curd, cut into 1/2-inch cubes 2 scallions, cut on bias in 1-inch lengths Lime wedges Instructions: In a medium saucepan, combine vegetable stock, fish sauce, soy, preserved radish and white pepper. After the mixture has come to a simmer, add bean curd cubes and cook for about a minute. Add scallions and allow to warm through. Ladle into bowls and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13737,"Iron Chef Hot Dog with Onion and Pepper Relish and Crispy Red Onions 1/2 cup red wine vinegar 1 tablespoon dark brown sugar
2 teaspoons mustard seeds
1 teaspoon coriander seeds
1 tablespoon extra-virgin olive oil
2 small red onions, 1 finely sliced and 1 finely diced
1 small red pepper, seeded and finely diced
Kosher salt 1 to 2 teaspoons hot sauce
6 large dill pickles, finely diced
2 cups canola oil 1/2 cup all-purpose flour
1/2 teaspoon hot paprika
2 small red onions, sliced into thin rounds
Kosher salt 8 all-beef hot dogs 1 tablespoon canola oil, if pan-frying 8 classic potato hot dog buns
Dijon mustard, for serving
Instructions: For the relish: Bring the red wine vinegar plus 1/4 cup water to a gentle simmer in a medium saute pan over medium heat. Add the sugar, mustard seeds and coriander seeds. Simmer until the liquid reduces to a syrup consistency and the seeds become tender, 10 to 12 minutes. Transfer to a medium bowl. Heat the oil in the same pan over medium heat until it smokes lightly. Add the onions and red pepper and cook over high heat until slightly tender, 2 to 3 minutes. Season with salt. Remove from the heat and add to the reduced vinegar mixture along with the hot sauce and pickles. Stir to blend, then transfer to a bowl and refrigerate for at least 2 hours and up to 48 hours. For the crispy onions: Heat the oil to 350 degrees F in a medium pot. Stir together the flour and paprika in a medium bowl, then add the onion slices and toss to coat. Test the oil by dropping in one onion slice. It should fall to the bottom, begin to bubble, rise to the top and fry gradually. Prepare a baking sheet fitted with a kitchen towel, and get a slotted spoon ready. Shake the excess flour off half of the onions and drop them in the oil. Gently swirl them with the spoon so they fry more evenly on all sides, until they are golden brown, 1 to 2 minutes. Remove them with the spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat with the remaining onions. For the hot dogs: Boil or pan-fry? Your choice. (See Cook's Note.) If you want to boil the dogs, place the dogs in a pan with enough simmering water to cover them and gently cook over medium-low heat until fully hot, 8 to 10 minutes. To pan-fry, add them to a little hot oil in a medium saute pan over medium heat until they are golden brown on all sides, 8 to 10 minutes. Toast the buns in the toaster or a hot (350 degree F) oven until golden brown, 3 to 5 minutes. Spread a layer of mustard down the length of the dogs and place them in the buns. Top with hearty helpings of the relish and even layers of the onions all the way down the bun. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13738,"Shredded Beet and Carrot Salad Juice of 1 lemon Juice of 1 orange
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 large carrots
2 Granny Smith apples, peeled, cored and quartered
1 large jarred pickled red beet, sliced into matchsticks
Instructions: Whisk the lemon juice, orange juice, olive oil and some salt and pepper together in a large bowl. In the bowl of a food processor fitted with a large-holed shredding attachment, shred the carrots and then the apples, 1 piece at a time. Toss the shredded carrots, apple and pickled beets with the citrus vinaigrette and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 13739,"Sweet and Sour Tempeh with Spicy Peanut Sauce 1/4 cup light sesame oil 1 tablespoon toasted sesame oil 1/4 cup soy sauce, preferably naturally brewed 1/4 cup rice vinegar 1/4 cup mirin 1 tablespoon finely chopped peeled fresh ginger 1 garlic clove, crushed 1 pound tempeh, cut into 1-inch cubes 1 cup natural-style unsalted peanut butter 1/4 cup pure maple syrup or honey 3 tablespoons soy sauce, preferably naturally brewed 3 tablespoons rice vinegar 1 tablespoon finely chopped peeled fresh ginger 2 garlic cloves, crushed 1/2 teaspoon cayenne pepper 1/2 to 1 cup hot water Hot cooked white rice, to serve Thinly sliced radish, for garnish Thinly sliced scallions, for garnish Thinly sliced cilantro, for garnish Instructions: For the tempeh: In a small bowl, whisk together the sesame oils, soy sauce, vinegar, mirin, ginger, and garlic. In a large saute pan, arrange the tempeh in a single layer, pour the marinade over it, and bring it to a boil over high. Reduce the heat to low, cover the pan, and simmer for 20 minutes. Uncover, raise the heat, and cook the tempeh until the pan is nearly dry. Remove from the heat. (At this point the tempeh can be refrigerated, tightly wrapped, for 1 week.) For the peanut sauce: In a blender, combine the peanut butter, maple syrup, soy sauce, vinegar, ginger, garlic, and cayenne. Puree, adding enough hot water to form a creamy, pourable sauce. Serve the tempeh over white rice with the peanut sauce and garnish with the radish, scallion, and cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 13740,"Broccoli and Cashew Crunch 1/4 cup grated Parmesan cheese 1/4 cup salted cashews, lightly chopped Zest of 1 lemon 1/4 teaspoon garlic powder Kosher salt 1 pound fresh broccoli, florets removed and separated 2 tablespoons melted butter Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside. Place the broccoli on a baking sheet. Drizzle with butter and toss. Season with salt and pepper, to taste. Roast in the oven until broccoli begins to caramelize, about 20 minutes. Remove, and toss the broccoli with the cashew mixture. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13741,"Grape Slushie Floats 2 pounds seedless green grapes, frozen 3/4 cup (180 grams) Concord grape juice, or more as needed
Mint Simple Syrup, recipe follows Honey, for glass rims
1/3 cup rainbow sanding sugar, in a small plate Vanilla ice cream, for serving
1 cup (200 grams) granulated sugar Handful fresh mint leaves
Instructions: Combine the frozen grapes, juice and 1/4 cup Simple Syrup in a high-powered blender and puree until smooth and slushy-like, adding additional grape juice if needed. Dip a small pastry brush (or your finger) into some honey and brush the rims of the serving glasses. Dip the honey-rimmed glasses into the rainbow sanding sugar, rolling gently to coat. Put 2 to 3 scoops of ice cream in each glass. Pour in the slushies and serve immediately. Combine the granulated sugar and 1 cup water in a saucepan and heat gently until the sugar dissolves. Remove from the heat, then add the mint and cover. Steep for 20 to 30 minutes. Remove and discard the mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13742,"Mushroom Parmesan 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan 4 to 6 portobello mushrooms 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup marinara sauce (store bought or homemade) 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan 2 tablespoons butter, cut into small pieces Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side. Preheat the oven to 400 degrees F. Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13743,"Chicken Fried Steak and Cream Gravy A slice of top round steak, about 1/2-inch thick 2 cups flour, seasoned with salt and pepper Oil and butter (or lard and shortening) Salt and pepper, to taste Stock or hot water 3 tablespoons fat from the pan 2 cups milk or water Salt and pepper to taste Mashed potatoes as an accompaniment Instructions: Dredge steak in seasoned flour, coat well. Transfer steak to a cutting board and using the \teeth\ side of a meat mallet, pound the flour into the steak. The object is to bread the steak thoroughly. In a deep skillet heat enough oil and butter or lard and shortening to immerse steak until fairly hot. Immerse steak in oil and when nicely browned, cover, and simmer for a few moments, as when frying chicken. Repeat frying process until all steaks are cooked. Transfer steak(s) to a hot platter. Pour off all but 3 tablespoons of fat from the pan, add the flour and whisking constantly add milk or water. Scrape up any brown particles left on the bottom of the pan and incorporate them into the gravy. Season with salt and pepper or ketchup to taste. Serve steaks with mashed potatoes and gravy. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 13744,"Pork Chops with Red Onion Confit 1 red onion 1 to 2 tablespoons butter Salt and pepper A splash of balsamic or red wine vinegar 2 pork chops, with lots of nice fat Pinch sugar Instructions: Slice the onion very thinly. Melt the butter in a frying pan, add the onions, season with salt and pepper and cook gently, stirring occasionally, until soft, about 15 minutes. Add the vinegar and reduce until the liquid evaporates, about 1 minute. Remove from the heat. Sprinkle the pork chops with salt, pepper and sugar. Fry until golden and cooked through, about 5 minutes per side. (If they are lacking in fat, you may need to add a little oil or butter, or both, to the pan to fry them.) Serve with a spoonful of red onion confit on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13745,"Simple Bolognese 1/4 cup extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, peeled and coarsely chopped 1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 pound ground chuck beef One 28-ounce can crushed tomatoes 1/4 cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Salt and freshly ground black pepper 1/4 cup freshly grated Pecorino Romano Instructions: In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 13746,"Spicy Steamed Mussels 2 pounds mussels, washed and beards removed 4 tablespoons vegetable oil 1 large onion, diced 4 cloves garlic, minced 1 (2-inch piece) ginger, minced 2 serrano cl peppers, seeded and diced 1 teaspoon curry powder 2 teaspoons ground coriander 1/2 cup white wine 1/4 cup water 3 tablespoons heavy cream Freshly ground black pepper 1/2 bunch fresh cilantro, leaves chopped 3 scallions, sliced 1 lime, zested and juiced 1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices 2 tablespoons olive oil Instructions: Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed. Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil. Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened. Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels. Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13747,"Sicilian Cassata: Ricotta Cake 2 pounds fresh, whole milk ricotta 2 cups powdered sugar 1 teaspoon vanilla extract 1/4 teaspoon cinnamon 1/2 cup chocolate chips 1 cup candied fruit with citron and angelica if possible 1 (10-inch) pre-baked sponge cake (homemade or store bought, pound cake may be used) Optional: green marzipan for covering the finished cassata Instructions: Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe. Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside. Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling. Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom. The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve. ","[Barolo, Barbaresco, Chianti Classico, Rioja]

" 13748,"French Toast Panini With Grilled Bananas 6 large eggs 1 cup whole milk 1/2 cup heavy cream 1/4 cup fresh orange juice (from about 1 medium orange) 2 tablespoons vanilla extract 2 tablespoons cognac (optional) 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon Pinch of freshly grated nutmeg Salt 8 slices Texas toast or other thick white bread 3 large ripe bananas 2 tablespoons unsalted butter, melted 3 tablespoons vegetable oil Confectioners' sugar, for garnish Pure maple syrup, for garnish Instructions: Whisk together the eggs, milk, cream, orange juice, vanilla, cognac, granulated sugar, cinnamon, nutmeg and a pinch of salt in a bowl. Place the bread in 2 shallow baking dishes in a single layer. Pour the egg mixture over the bread; let soak for 10 minutes. While the bread is soaking, preheat a grill to medium. Place a flat cast-iron skillet on the grill. Brush the bananas with the melted butter; cook in the skillet until they are browned on all sides and beginning to release their juices, about 3 minutes. Use a spatula to transfer the bananas to a plate, then wipe the skillet clean with a paper towel. When the bananas are cool enough to handle, cut into 1/2-inch-thick slices. Remove a piece of bread from the egg mixture, allowing the excess to drip off. Place on a cutting board, top with four or five banana slices, then cover with another piece of bread. Brush the skillet on the grill lightly with vegetable oil. Add the sandwich to the pan; place a grill press or heavy pan over the sandwich to weigh it down. Cook until the bread is nicely toasted and golden, 3 to 4 minutes. Flip, press and cook on the other side until golden. Keep warm; repeat with the remaining bread and bananas, adding more oil as needed. Transfer the panini to plates and slice in half diagonally; top with confectioners' sugar and plenty of maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13749,"Florentine Scallop Scampi with Fettuccine 1/2 stick unsalted butter, (4 tablespoons) 5 cloves garlic, minced Juice of 2 lemons (1/3 cup) 1/2 cup toasted hazelnuts, chopped Kosher salt and freshly ground pepper 1 pound sea scallops, tough muscles on the side removed 12 ounces fresh fettuccine 2 cups baby spinach 1/2 cup flat-leaf parsley leaves, roughly chopped Instructions:

1. Position a rack closest to the broiler and preheat to high. Bring a large pasta pot filled with salted water to a boil.
2. Meanwhile, put the butter and garlic in large skillet and cook over medium-high heat until the garlic toasts lightly, 2 to 3 minutes. Add the lemon juice, hazelnuts, and season with salt and pepper.
3. Pat the scallops dry with paper towel. Arrange the scallops on a broiler pan and brush generously with some of the scampi sauce and season with salt and pepper. Put the pan under the broiler and cook until golden and just cooked through, about 3 minutes. Pour any scallop juices from the broiler pan into the pan sauce.
4. While the scallops broil, cook the pasta and cook according to package direction. Drain pasta and combine with scampi sauce. Add spinach and parsley and up to 1/3 cup pasta cooking water so the sauce evenly coats the pasta. Toss to incorporate. Divide pasta evenly into bowls and top with scallops, serve.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13750,"Apple Brown Betty with Ice Cream 1 stick unsalted butter, melted, plus more for baking dish 4 tablespoons sugar 6 Granny Smith apples, peeled, cored and cut into small wedges 1 lemon, juiced 3/4 cup packed light brown sugar 1 tablespoon ground cinnamon Pinch ground nutmeg Pinch salt 1/4 cup apple brandy (recommended: Calvados) 1 loaf brioche bread, crusts discarded and bread cubed 1 quart vanilla bean ice cream, for serving Powdered sugar, for garnish Instructions: Preheat oven to 375 degrees F. Butter and sugar a baking dish and reserve the remaining sugar. In a large mixing bowl combine apple wedges, lemon juice, brown sugar, spices, salt and apple brandy. Toss to combine evenly. In a separate mixing bowl add bread cubes, pour in the melted butter and toss to coat evenly. Layer bread cubes in the bottom of the baking dish followed by apples and repeat this so you have 2 layers of each. Press gently on top of the fillings to compact slightly. Pour any remaining liquid over the apples and bread cubes. Sprinkle with the remaining sugar and bake in the oven for 35 to 40 minutes, or until the top is golden. Remove from the oven and allow to cool. Serve topped with a scoop of ice cream and powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 13751,"Coconut Grits with Lemongrass-Ginger Short Ribs 3 pounds bone-in short ribs (8 or 9) 1 teaspoon Chinese five-spice powder Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 6 cloves garlic, smashed 3 shallots, chopped 1 3-inch piece fresh ginger, sliced 1 stalk lemongrass, trimmed, cut into 3-inch pieces and smashed with the flat side of a knife 1 cinnamon stick, broken in half 3 star anise pods 2 tablespoons soy sauce 3 tablespoons packed light brown sugar 3 tablespoons rice vinegar 1 tablespoon plus 1 teaspoon fish sauce 1 tablespoon chili-garlic sauce 1 14-ounce can unsweetened coconut milk Kosher salt 1 cup old-fashioned grits (not instant or quick-cooking) Pickled vegetables, for topping (Recipe Follows)
   Torn fresh cilantro and/or mint, for topping 2 carrots, peeled and cut into thin matchsticks 1/4 small daikon, 8 ounces, peeled and cut into thin matchsticks 1 cup white vinegar 1 cup water 1 tablespoon light brown sugar 1 tablespoon kosher salt Instructions: Make the short ribs: Preheat the oven to 325?. Toss the short ribs with the five-spice powder and a generous pinch each of salt and pepper. Heat the vegetable oil in a large dutch oven over medium-high heat. Add the short ribs and cook, turning, until browned, 10 minutes. Remove to a plate and spoon off all but a thin layer of the drippings. Add the garlic, shallots, ginger, lemongrass, cinnamon and star anise to the pot and cook, stirring, until the garlic and shallots are softened, about 3 minutes. Stir 2 1/2 cups water, the soy sauce, 2 tablespoons each brown sugar and rice vinegar, 1 tablespoon fish sauce and the chili-garlic sauce into the pot. Return the short ribs to the pot in a single layer. Bring to a simmer, then cover the pot and transfer to the oven. Bake until the meat is very tender, adding up to 1/2 cup more water if the pot is too dry, about 2 1/2 hours.
   Remove the short ribs to a plate; discard the bones. Strain the liquid through a fine-mesh sieve into a small bowl or fat separator. Skim or pour off any excess fat, then pour the liquid into a large skillet. Add the remaining 1 tablespoon each brown sugar and rice vinegar and the remaining 1 teaspoon fish sauce. Bring to a simmer and cook until slightly thickened, 5 to 10 minutes. Return the short ribs to the skillet and continue to cook, turning often, until glazed, 4 to 8 minutes. Meanwhile, make the grits: Combine the coconut milk, 2 1/2 cups water and 1 teaspoon salt in a medium saucepan and bring to a simmer over medium-high heat. Gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring often with a wooden spoon, until tender, 15 to 20 minutes. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time.
   Divide the grits among 4 shallow bowls. Top with the short ribs and pickled vegetables. Sprinkle with cilantro and mint. Put the carrot and daikon in a medium heatproof bowl. Bring the vinegar, water, sugar and salt to a boil in a medium saucepan over medium heat, stirring to dissolve the sugar. Pour over the vegetables and press down they are covered in brine. Cool slightly, stirring a few times, cover and refrigerate until chilled and pickled, at least 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13752,"Tequila Martinis 2 ounces Tequila (preferably aged blue Agave) 4 ice cubes 1/2 teaspoon TripleSec Twist of lime zest 1 strip (1/4 x 3/4inch) of serrano cl (stem and seeds removed) Instructions: In a pitcher or a cocktail shaker, combine the tequila and the ice cubes and stir or shake 20 times. Place the Triple Sec in a chilled cocktail glass, swirl it around to coat the inside of the glass, and discard it. Strain the tequila into the glass. Thread the twist of lime and the strip of cl onto the cocktail skewer, perch it on the rim of the glass, and serve at once. ","[Tequila, Mezcal, Cava]" 13753,"Grilled Spiny Lobster with Lump Crab Ceviche 1 pound lump crab meat, cleaned and shell free 2 tablespoons minced red bell pepper 2 tablespoons minced yellow bell pepper 2 medium jalapenos, sliced paper thin in circles 1 small red onion sliced paper thin into circles 2 stalks hearts of palm, sliced into circles 1/2 bunch chives, minced 2 limes, juiced 2 tablespoons olive oil Kosher salt, to taste Cracked black pepper, to taste 1 finely minced shallot 1/2 bunch chopped parsley 1 lime, juiced 3 to 4 tablespoons olive oil Salt and pepper, to taste 2 spiny lobster tails, split 2 jalapenos 2 bunches cilantro 2 limes, zested, juiced 1 tablespoon coriander 1 teaspoon cumin 1/4 cup water 1/2 cup olive oil Salt and pepper, to taste Instructions: For ceviche, combine all ingredients and refrigerate for 2 hours. For marinade, combine all ingredients except lobster. Brush on lobster 30 minutes prior to grilling. For cilantro lime sauce, puree in blender all ingredients but olive oil and salt and pepper. When ingredients are combined slowly add olive oil. Season with salt and pepper, to taste. To assemble, stack 2 lobster tails, top with mound of ceviche and drizzle sauce around dish and plate. Garnish with fresh cilantro and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13754,"Panettone Bread and Butter Pudding 1 pint (575 milliliters) milk (don't use 2 percent, 1 percent, or skim) 1 pint (575 milliliters) double cream (heavy cream) 1 vanilla pod 4 medium eggs 6 ounces (170 grams) caster sugar (superfine sugar) Panettone, cut into thick slices and buttered 1 orange, zested A little icing sugar Instructions: To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla. Preheat the oven to 325 degrees F (160 degrees C/Gas 3). Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water. Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside. ","[Chardonnay, Moscato, Riesling, Vin Santo]" 13755,"Salted Caramel Sundae 1 cup roasted, salted peanuts 4 cups plain (not butter-flavored) prepared microwave popcorn, such as Newman's Own Natural 1 1/2 cups sugar 1 tablespoon light corn syrup 2 teaspoons pure vanilla extract 2 teaspoons kosher salt 1 teaspoon fleur de sel Chocolate Sauce 2 pints Talenti Sea Salt Caramel Gelato Sweetened whipped cream (See Cook's Notes) Instructions: Preheat the oven to 350?. Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn and set aside. Line the sheet pan with parchment paper. Place the sugar and 1/4 cup water in a medium (10-inch) saut pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves \u2014from this point on, don\u2019t stir the caramel, swirl the pan! (Don\u2019t worry if the mixture looks as though it\u2019s crystallizing.) Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
   Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it\u2019s completely cooled, carefully break into large clusters with your hands. To serve, pour puddles of chocolate sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn and add a dollop of the sweetened whipped cream in the middle. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 13756,"Tres Leches (Three Milks Cake), Latin America 6 large eggs, separated 2 cups granulated sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup whole milk 1 teaspoon vanilla extract 1 14-ounce can evaporated milk 1 14-ounce can sweetened condensed milk 1 cup heavy cream Icing: 3 tablespoons water 3/4 cup granulated sugar 3 large egg whites 1 ripe mango, peeled, seed removed, and thinly sliced 1 ripe papaya, peeled, seeds removed, and thinly sliced Instructions: To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes. To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed. Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight. To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms. To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 13757,"Tablescape Centerpiece: Fortune Bush 4 (3-ounce) boxes fortune cookies 2 (12-ounce) bags white chocolate chips 4 cups confectioners' sugar 3 tablespoons meringue powder 2 tablespoons lemon juice 1/3 to 3/4 cup warm water
Instructions: Line 2 sheet pans with wax paper, unwrap all the fortune cookies, and pour the sanding sugar into a shallow bowl. In a glass bowl in the microwave, melt 1 bag of white chocolate chips in 30 second intervals, being sure to stir the chocolate frequently. When completely melted, dip half of the fortune cookies from the pointed end and the other half from the rounded end. Dip in the bowl with purple sanding sugar while still wet. Place on the wax paper-lined sheet pans and allow to set up. To make the royal icing, beat together the confectioners' sugar and meringue powder with the lemon juice. Slowly add in the water until smooth and thick (the icing should not be runny). To assemble, cover the styrofoam cone with craft paper, using tape to secure. Start on the bottom row with the cookies dipped from the rounded end. Put a dollop of royal icing on the back of a cookie and press gently against the cone. Hold for a few seconds. Repeat around the base. Allow icing to set 5 minutes before continuing to the next row. (To help secure each cookie you can also use toothpicks inserted into the cone through the fold in the middle of each cookie.) Using cookies dipped from the pointed end, adhere around the cone above the first row in the same manner. Repeat, alternating rows between cookies dipped on the rounded and pointed ends, allowing each row to set for 20 minutes in between. Don't worry if they don't line up perfectly, the spaces will be covered later with ribbon. When complete, stick 2 cookies together with icing and place on the very top. Allow to dry for a few hours. To finish, using purple satin ribbon, start at the top and make loops by securing into the empty spaces with the pearl-topped pins. Scatter the violets throughout, securing to the cone in the same manner. Gently place atop a cake stand in the center of your table. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13758,"Butter-Poached Lobster Rolls with Celery Fennel Slaw Kosher salt and freshly cracked black pepper Three 1 1/2- to 2-pound live Maine lobsters
2 tablespoons neutral cooking oil
1 white onion, thinly sliced
2 cloves garlic, chopped
2 fresh bay leaves
1 cup vermouth
1 cup heavy cream
1 pound unsalted butter, cubed, plus 2 tablespoons for toasting buns
1/4 cup yellow mustard seeds
1 cup red wine vinegar
1 tablespoon granulated sugar
1 head celery
1 head fennel, fronds reserved 1 ounce mustard oil
6 top-sliced hot dog buns
Instructions: Bring a large pot of salted water to a boil. Remove the claws and tails from the lobsters. Boil the tails for 1 minute and the claws for 4 minutes, then remove from the water. Immediately remove the meat from the shells and set aside. Add the oil to a medium saucepan over medium-high heat. Add and sweat the onions, garlic and bay leaves until the onions are translucent, about 3 minutes. Carefully add the vermouth and reduce until dry, about 2 minutes. Add the cream, then reduce by two-thirds, until thick. Slowly whisk in the pound of butter little by little until fully emulsified. Add the lobster tail and claw meat to the butter cream sauce and poach over low heat at 165 degrees F until cooked through, 7 to 10 minutes. Remove the lobster from the pan and allow to cool just to the touch. Rough chop and set aside. Add the mustard seeds, vinegar, sugar and 1 tablespoon kosher salt to a small saucepan and bring to a simmer. Meanwhile, separate the celery into stalks. Using a Japanese mandoline, slice the celery into paper-thin strips. Cut the fennel bulb into quarters. Using the Japanese mandoline, slice the fennel bulb paper thin. In a medium bowl, toss the celery slices, fennel slices, mustard oil and 2 tablespoons pickled mustard seeds. Taste and adjust as desired with more mustard seeds. Keep cool until ready to serve. In a 12-inch cast-iron pan, melt the remaining 2 tablespoons butter and griddle the buns, top side-down, over medium-high heat until golden brown. Open the buns and fill with spoonfuls of the lobster mixture. Top with a handful of the slaw and garnish with the reserved fennel fronds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13759,"Squid Tamales with Roasted Corn Salsa 1 onion, roughly chopped 1 red bell pepper, roughly chopped 1 green bell pepper, roughly chopped 4 cloves garlic 1/4 cup olive oil 2 tablespoons tomato paste 6 cups fresh corn kernels 1/2 cup cornstarch 1/2 cup fine yellow cornmeal 2 tablespoons squid ink 1 tablespoon sugar 1 pound fresh squid, cleaned and chopped finely 15 individual cornhusks Roasted Corn Salsa, recipe follows 4 ears corn 2 red bell peppers, finely diced 1/2 cup chopped scallion 1/2 cup extra-virgin olive oil 1/4 chopped cilantro Salt and pepper Instructions: In a deep saute pan, saute the onion, bell peppers, and garlic in the olive oil for 10 minutes until the vegetables are soft then add the tomato paste, stir well and, remove and set aside. Place corn kernels in a large mixing bowl add the Sauteed vegetables, cornstarch, cornmeal, and squid ink, and mix well. Place small batches of the corn mixture into a food processor and puree until smooth. Return the puree mixture to the bowl, add sugar, and fold in ground squid. Lay 2 cornhusks end to end, place 1/2 cup of the mixture in the middle of the cornhusk. Roll up the husks and secure them with twine. Steam the tamales in a double boiler with a steamer insert for 45 minutes. Remove and serve with a spoonful of the roasted corn salsa. Remove the husks from the ears of corn and place them on hot grill for about 10 minutes until all the sides of the corn have charred nicely. Remove them and allow to cool. With a knife, remove the kernels from the cob. In bowl, combine the corn with the remaining ingredients, and mix well. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13760,"Chili Bowl Burger Sliders 2 pounds ground beef, 90/10 1 pound ground pork 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons minced onion flakes 1 jalapeno, seeded and finely diced Salt and freshly ground black pepper Canola oil spray 3 tablespoons olive oil 1 white onion, chopped 3 tablespoons chopped garlic 2 tablespoons tomato paste 1 tablespoon chopped fresh oregano 1 (28-ounce) can crushed tomatoes 1 (15-ounce) can kidney beans, drained 1 1/2 to 2 cups shredded Cheddar, divided 12 slider buns Instructions: Preheat the oven to 350 degrees F. In a large bowl, add the ground beef, ground pork, chili powder, cumin, onion flakes, jalapeno, and salt and pepper. Using clean hands, mix well to combine, about 1 minute. Prepare a muffin tin with canola oil spray. Separate the beef mixture into 2 equal piles and set 1 pile aside. Begin shaping 12 equal patties and, 1 by 1, pat them into the muffin tin so that the bottoms and sides are covered in the beef mixture. Place the muffin tin into the oven and cook for 10 minutes. In a medium saute pan over medium heat, add the olive oil. Next, add the onion, garlic and oregano and saute until the onion begins to wilt, about 5 minutes. Add in the tomato paste and remaining ground beef mixture and cook until the beef begins to brown, about 2 minutes. Pour in the canned tomatoes and beans and season with salt and pepper. Let the chili simmer for 10 minutes on low. Line a baking sheet with foil. Remove the muffin tin from the oven and remove the beef muffins from the tin, placing them onto the lined baking sheet. Then, add about 1 tablespoon cheese to the inside of each beef muffin. Top the cheese with 2 tablespoons chili to create a heaping mound. Then, top with another 1 tablespoon cheese. Turn the oven to broil and place the filled beef muffins back into the oven and continue cooking until the cheese is bubbling and slightly browned, about 2 minutes (or keep at 350 degrees F and bake until cheese is melted, 6 to 9 minutes). Remove from the oven and let cool slightly. Serve the sliders on the buns to your hungry crowd. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 13761,"Parker House Rolls 1 1/2 cups milk 1 stick unsalted butter, cut into pieces, plus more for brushing 1/2 cup sugar 1 package active dry yeast 1/2 cup warm water 3 large eggs, lightly beaten 1 1/2 teaspoons salt 6 cups all-purpose flour Instructions: Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms. Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes. Preheat the oven 350 degrees F. Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 13762,"Individual Italian Meringue Trifle 1/2 cup chopped hazelnuts, toasted 2 cups whipping cream 2 round tablespoons sugar 24 store bought prepared meringue cookies, available in plastic tubs at your market 1/2 cup hazelnut chocolate spread (recommended: Nutella) 1/2 pint raspberries Instructions: Toast nuts in a small pan then cool. Beat whipping cream and sugar until it forms soft peaks. Crush half of the meringues in a large food storage bag with the hazelnuts and then divide evenly among 4 small dessert cups. Place hazelnut chocolate spread in a medium bowl. Warm the spread in the microwave until loosened and smooth, test after 40 seconds on high. Stir and repeat, if necessary, until loose. Divide berries evenly among dessert cups. Fold a small amount of whipped cream into hazelnut chocolate spread mixture until well combined. Fold in the remaining whipped cream. Divide the completed mixture among the cups and top each dessert cup with whole remaining meringues, 3 per cup. ","[Prosecco, Moscato, Vin Santo, Cava]" 13763,"Poached Strawberries, Peaches, and Mango over Crushed Ice 1 vanilla bean or 1/2 teaspoon pure vanilla extract 2 cups white grape juice 1 star anise pod 1 cinnamon stick Zest of 1/2 large orange 1 cup (8 ounces) frozen strawberries, thawed and drained 1 cup (6 ounces) frozen mango, thawed and drained 1 cup (4 ounces) frozen peaches, thawed and drained 4 cups crushed ice Instructions: Using a paring knife, scrape the seeds from the vanilla bean and place in a large saucepan. Add the empty vanilla pod, grape juice, star anise, cinnamon stick, and orange zest. Bring the mixture to a simmer over medium-high heat and cook for 5 minutes. Add the strawberries, mango, and peaches. Simmer for 5 minutes. Remove the pan from the heat and allow the fruit to cool completely in the syrup, about 1 hour (can be made 1 day in advance and refrigerated). To serve, remove the vanilla pod, star anise, and cinnamon stick from the syrup and discard. Mound the shaved ice in 4 small bowls and drizzle with the syrup. Spoon the fruit on top and serve. ","[Riesling, Moscato, Vinho Verde, Cava]" 13764,"Nectarine-Raspberry Crisp with Quinoa-Almond Topping 2 1/2 pounds ripe nectarines, pitted and cut into 1/2-inch slices 1 1/2 cups raspberries 1 tablespoon arrowroot powder 2 teaspoons pure vanilla extract 1/2 cup quinoa flakes 1 cup almond meal 1/2 cup brown rice flour 1/4 cup gluten-free oat flour 1/2 cup maple sugar, plus more for sprinkling Pinch sea salt 6 tablespoons melted extra-virgin coconut oil 1 tablespoon maple syrup 2 teaspoons pure vanilla extract 1/2 cup toasted almonds, chopped Pinch cinnamon Instructions: Preheat the oven to 350 degrees F.
For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine. Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine. Drizzle in 4 tablespoons of the coconut oil, and stir to combine. Add the maple syrup and vanilla, and mix again. Stir in the almonds.
Crumble the mixture over the fruit. Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar. Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13765,"Giant Grilled Cheese for a Crowd 1 loaf unsliced white bread or brioche loaf (about 1 pound 5 ounces) 1/4 cup mayonnaise 1/3 pound sliced sharp Cheddar 1/3 pound sliced Monterey jack cheese 1/3 pound sliced low moisture part-skim mozzarella
Instructions: Put 1 baking sheet on the center rack of the oven and preheat to 350 degrees F. Slice 1/4-inch of the crust off the top and bottom of the loaf of bread. Split the loaf evenly in half, horizontally. Cut a piece of parchment paper large enough to accommodate both halves of bread and put both the top and the bottom on the parchment, cut-side up so the inside of the loaf is visible.
Scoop about a 1/4-inch of the soft middle of the loaf out. Spread the mayonnaise evenly on the crustless top of each half, then flip them over so the mayonnaise-side is face down on the parchment. Evenly distribute the 3 cheeses between the 2 bread halves. Use the parchment to transfer your grilled cheese to the preheated baking sheet, using a spatula if the bread is sticking, then remove and discard the parchment. Bake until the crust is golden brown and crunchy and the cheese is melted, about 18 minutes. Remove from the oven and immediately sandwich the 2 halves with the cheese in the middle. Let rest about 10 minutes. Slice and serve while hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13766,"Chicken Breasts in Foil with Tomatoes, Olives, and Parmesan 2 tablespoons olive oil 2 thick slices tomato 2 boneless, skinless chicken breast halves (about 12 ounces) Salt and freshly ground black pepper 1/2 cup freshly grated Parmesan 1 teaspoon thyme leaves, plus 2 sprigs thyme 10 small black olives, pitted Instructions: Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use the olive oil to smear a patch in the center of the foil, large enough to hold the chicken. Make a bed of the tomato slices, in the center, then top with the chicken breasts, salt and pepper to taste, the Parmesan, and thyme leaves. Add the olives and thyme sprigs. Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.) Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point. Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, garnish, and juices onto a plate and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13767,"Cream of Mushroom Soup 1-1/2 ounces dried porcini mushrooms, or other dried mushrooms 7 cups chicken broth, homemade or low-sodium canned 6 tablespoons unsalted butter 5 cloves garlic, minced 10 ounces button mushrooms, chopped 2 leeks (white part only), thinly sliced 2 medium shallots, thinly sliced 7 tablespoons all-purpose flour 3 parsley sprigs 3 sprigs fresh thyme 1 bay leaf 1/2 cup heavy cream 1 teaspoon Madeira 1 teaspoon kosher salt Freshly ground black pepper Instructions: Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes. Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms. Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more. Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 13768,"Twice Baked Rosemary Blue Potato Mash 6 tablespoons unsalted butter, plus more for baking dish 2 cloves garlic, peeled and smashed 1 tablespoon finely chopped rosemary leaves Freshly cracked black pepper 6 Yukon gold potatoes, peeled and cut into chunks Kosher salt 1 1/4 cups crumbled blue cheese (recommended: Shropshire blue) Instructions: Butter a 6 to 8 cup shallow baking dish. In a small saucepan, heat the butter, garlic, rosemary and pepper, to taste, until the butter is melted. Allow it to sit over very low heat to infuse flavors and keep hot while cooking the potatoes. In a large pot, add the potatoes, cover with water and add a heavy pinch of salt. Bring to a boil over medium heat, then reduce the heat and simmer the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and then put them back into hot pot over very low heat, to dry thoroughly. Next, pass them through a food mill over a bowl. If you don't have a food mill, you can hand mash or use a ricer. Preheat the oven broiler. Remove the smashed garlic from warm butter and whisk in about 1 cup of the blue cheese. By hand, mix the cheese sauce into the potatoes and season with a little salt and pepper, to taste. Spread into the prepared baking dish and top with remaining cheese. Broil until the cheese is golden and melting, about 3 minutes. Remove the potatoes from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13769,"Choco Cherry-Stout Ice Cream Float 1 tablespoon chocolate syrup 2 scoops cherry chocolate chip ice cream (about 1 cup) 1 can stout beer, such as Guinness, chilled Whipped cream, from da can, as desired
Crushed chocolate candies, such as M and M's, as desired
Jacked Cherries, recipe follows, as desired, optional 1 shot whisky, such as Jack Daniel's, optional 1 cup favorite whisky, such as Jack Daniel's 2 tablespoons brown sugar
1 cup dried cherries
Instructions: Swirl the chocolate syrup around in a glass all fancy-like. Place the ice cream on the bottom and pour the cold stout slowly into the glass. Top with whipped cream, crushed chocolate candies and Jacked Cherries if using. Serve with a straw, a long spoon and a shot of whisky, if desired. Bring the whisky and sugar to a gentle simmer in a small saucepan and simmer until the sugar is dissolved. Pour the mixture over the cherries in a mason jar and let it sit in the fridge overnight.
","[Pinotage, Zinfandel, Port, Tawny Port]" 13770,"Pork Meatballs With Spicy Sauce 3 tablespoons extra-virgin olive oil 1 large onion, finely diced Kosher salt 2 tablespoons tomato paste 1 pound ground pork shoulder 2 teaspoons red pepper flakes 2 28-ounce cans whole San Marzano tomatoes, crushed by hand 2 pounds ground pork shoulder Kosher salt 3 to 4 pickled hot cherry peppers, minced, plus 2 to 3 tablespoons pickling liquid from the jar 4 slices white bread, finely chopped 3 large eggs, lightly beaten 2 tablespoons extra-virgin olive oil Polenta, for serving (optional) Instructions: Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes. Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour. Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs. Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet. Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 13771,"Turkey and Blistered Green cl Burger 4 cloves garlic 1 stick unsalted butter 1 large poblano pepper Extra-virgin olive oil 1 medium red onion, julienned 1/2 large red pepper, seeds and membrane removed, julienned 1/2 large yellow pepper, seeds and membrane removed, julienned 1/4 teaspoon paprika Kosher salt and freshly cracked black pepper 1 pound lean ground turkey (breast and thigh) 2 teaspoons Dijon mustard, plus more for serving 2 teaspoons Worcestershire sauce 1/2 teaspoon ground cumin Pinch white pepper Kosher salt Olive oil 4 slices Monterey Jack cheese 4 brioche burger buns Instructions: Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat. For the garlic butter: Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again. For the blistered cl: Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve. For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper. For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered cl. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest. Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side. To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side. ","[Chardonnay, Pinot Noir, Grenache, Tempranillo]" 13772,"Halibut Puttanesca 1 1/2 cups tomato sauce, left over from Spaghetti and Meatballs or storebought 4 cloves garlic, minced 1/2 cup stuffed green olives, chopped 3 tablespoons drained capers 1/2 cup red wine 2 teaspoons anchovy paste 4 (5-ounce) halibut fillets Salt and ground black pepper 1/4 cup chopped fresh basil leaves Instructions: Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 13773,"Pasties 3 quarts peeled and diced potatoes 1 1/2 quarts diced carrots 1 quart diced rutabaga 1 quart diced onions 1/4 cup very finely diced garlic 1 1/2 teaspoons seasoned salt 1 1/2 teaspoons salt 1 1/2 teaspoons ground black pepper 2 1/2 pounds ground grass-fed beef 2 1/2 pounds your favorite ground Italian sausage 3 1/2 quarts all-purpose flour (recommended: finely ground organic) 2 tablespoons salt 1 1/2 pounds butter flavored shortening 1 1/2 pounds white shortening 6 eggs 2 cups ice cold water 1/3 cup white vinegar 3 eggs, beaten Flour, as needed Instructions: For the filling: Add all ingredients for the filling into a large mixing bowl. Push the veggies into the meat until everything is mixed well. All of the veggies should bind together with the meat. If you have any loose veggies hanging out keep mixing and binding. Set aside until ready to build pasties. For the crust: In a separate large mixing bowl, add the flour and salt. Combine together, and then add the 2 types of shortening. Break up the shortening while working it in with the flour. You want to have small, pea size pieces of shortening and flour combined yet not over mixed. In a separate bowl, blend the eggs, water, and vinegar. Add to the flour and mix and fold the contents together, gently pushing the flour and liquid mixture until they are together in a large dough consistency. Pick up the mix and continue to turn it over on top of the liquid and just push it down into the liquid not to over mix the dough. Cover the dough and chill it before rolling. Preheat the oven to 325 degrees F. Take a portion of the dough and lay on a floured counter. Roll out the dough to no more than 1/4- inch thickness. Roll out as big of a sheet as you are comfortable with; we use an 8-inch plate and cut out crusts for each pastie. After cutting the crust, work the scraps back into the next sheets. Do this as many times as it takes to use up all the dough. With a consistent thickness you should get about 25 crusts. Once you have your crusts rolled out you can begin filling. Lay out your crusts and egg wash half of the inside crust. Lay 1 cup of filling in the center of each crust. Fold in half gently, careful not to tear the dough. After folding, use a fork to crimp the crusts. Place pasties on a lined baking sheet, poke fork holes on top to create air pockets, egg wash the top, and place in the oven. Bake until the crust is golden brown and an internal temperature is reached of 160 degrees F. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13774,"Flambe Oranges and Cream 2 tablespoons butter 1 teaspoon minced ginger 2 oranges, zested and juiced, reserve some zest for garnish, plus 4 oranges peeled and segmented 1 star anise 8 crepes, folded into triangles 1/4 cup orange liqueur (recommend: Grand Marnier) 1 pint best-quality vanilla ice cream Instructions: In a saute pan over medium-high heat, add butter and melt. Stir in ginger, orange zest, orange juice and star anise and bring to a simmer. Add orange segments and crepes to warm through. Add orange liqueur and remove from the heat. Carefully light the mixture with a long kitchen match to flambe. Allow the flames to die down and remove star anise. Divide crepes among serving plates, spoon orange segments and sauce over and top with scoop of ice cream. Garnish with orange zest and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 13775,"Asian Marmalade 2 stalks lemon grass, crushed and bruised 1 small handful kaffir lime leaves, torn 2 tablespoons soy sauce 2 cloves garlic, crushed 1 thumb-sized piece ginger, peeled and chopped 1 fresh red cl, finely chopped 2 limes, zested, halved, and juiced 10 good lugs (tablespoons) olive oil Instructions: Scrunch the whole lot together in a bowl and coat over your chosen meat. Also works brilliantly with fish.; ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 13776,"Linguine with Anchovy and Walnuts Salt 1 pound linguine
1/2 cup extra-virgin olive oil
1 teaspoon Calabrian cl paste, or more if desired
1/2 teaspoon colatura di alici di Cetara or fish sauce
1 anchovy fillet, finely chopped 1 cup freshly grated Parmigiano-Reggiano 1 cup baby arugula, roughly chopped or torn
1/2 cup mint leaves, roughly chopped or torn
1/2 cup walnuts, toasted and chopped
Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well. In a large bowl, whisk together the olive oil, cl paste, anchovy juice and anchovy fillet. Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 13777,"BBQ Chicken Burgers with Slaw 1 tablespoon butter, cut into pieces 1 small red onion, 1/2 finely chopped, 1/2 thinly sliced 2 cloves garlic, finely chopped 2 tablespoons tomato paste 1 teaspoon sugar 1 tablespoon Worcestershire sauce, eyeball it 1 tablespoon hot sauce, eyeball it 1 1/4 pounds ground chicken 1 tablespoons grill seasoning (recommended: McCormick brand) a palm full 3 tablespoons extra-virgin olive oil, divided 2 tablespoons honey, eyeball it 1 lemon, juiced 3 rounded tablespoons sweet pickle relish 2 cups shredded cabbage mix Salt and pepper 4 cornmeal Kaiser rolls, split Instructions: In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side. Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve. Serve burgers on bun bottoms topped with slaw and bun tops. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 13778,"Polenta Cakes with Mushrooms 2 cups 2 percent milk 1 cup cornmeal (polenta)
4 ounces mascarpone cheese
4 ounces grated Parmesan Sauteed Mushrooms, recipe follows Shredded mozzarella, for serving, optional 1/4 cup vegetable oil 6 cloves garlic, chopped 2 cups sliced button mushrooms (canned or fresh)
8 ounces tomato sauce
1 teaspoon salt
1 teaspoon black pepper
Instructions: Over a medium-high heat in a large saucepan that allows for stirring, heat milk, cornmeal and 2 cups water. Give it an initial stir to blend ingredients, then let cook until it thickens up a bit, about 5 minutes. At this point, stir continuously so that contents thicken up without sticking to saucepan, about 10 minutes. Add the mascarpone and Parmesan. Cook, stirring, until polenta is thick enough to pour out, another 5 minutes. Pour into individual muffin pans or one big pan. Let cool at room temperature for approximately 10 minutes. Refrigerate the polenta for later use. When you're ready to serve the polenta: Preheat the oven to 375 degrees F. Top the polenta cake with the Sauteed Mushrooms and shredded mozzarella, if using, and bake 5 to 8 minutes. Enjoy! Over a medium-high heat, heat oil in a medium frying pan. Add garlic and let brown, approximately 1 minute. Throw in mushrooms and allow to brown and cook down, stirring, approximately 5 minutes. Add tomato sauce, salt and pepper. Lower heat to low and let simmer for an additional 5 minutes. ","[Barolo, Barbaresco, Chianti, Rioja]

" 13779,"Pan-Fried Salmon 4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Bring the salmon to room temperature 10 minutes before cooking.
Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
The skin can be served or removed easily with a knife or spoon.
Transfer to a plate and serve as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13780,"Spring Fair Onion Burger 2 pounds lean ground beef 1/4 cup barbecue sauce 1 teaspoons steak seasoning (recommended: Montreal) 1/2 teaspoon seasoning salt (recommended: Lawry's) 1/2 cup grated sharp Cheddar, divided 4 sesame seed hamburger buns, lightly toasted Lettuce leaves Sliced tomatoes Grilled Onions, recipe follows 2 yellow onions 1 teaspoon vegetable oil 1/2 teaspoon salt Instructions: Mix first 4 ingredients in large bowl until blended. Shape into 4 balls. Poke deep hole in each ball and fill each with 1 1/2 tablespoons of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3/4-inch-thick patty. (Can be made 8 hours ahead, covered and chilled.) Grill burgers to desired doneness, about 5 minutes per side for medium. Place burgers on bottom halves of buns. Top with lettuce, tomatoes, onions and upper halves of buns. Peel onions, leaving root end intact. Slice into 3/4-inch thick rounds. Lay onion flat and insert a toothpick horizontally through at least 1/2 of the onion. This will prevent onion from falling apart on the grill. Brush with oil and season with salt. Place on a preheated grill at medium heat. Cook for 5 minutes on each side or until caramelized and softened. Remove toothpicks before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 13781,"Manchego Cheesy Rice 2 tablespoons butter 1 1/2 cups white rice 3 cups chicken stock Handful flat-leaf parsley, finely chopped 1 cup grated Manchego cheese Salt and pepper Instructions: Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste. ","[Rioja, Tempranillo, Garnacha]" 13782,"Swordfish with Crispy Eggplant Chips, Tomato and Eggplant Sauce 1/4 cup blended oil 3 cloves garlic, coarsely chopped 2 shallots, coarsely chopped 1 cinnamon stick 1 bay leaf 5 to 6 baby eggplants, trimmed and cut into large dice Kosher salt and freshly ground black pepper 1 (28-ounce) can whole, peeled San Marzano tomatoes 2 to 3 cups chicken stock, heated 2 to 3 tablespoons unsalted butter Blended oil, for shallow frying 4 to 5 baby eggplants, sliced 1/8-inch thick Rice flour, to coat 4 (3-ounce) swordfish steaks Kosher salt and freshly ground black pepper About 1/4 cup blended oil 1/4 cup freshly torn basil leaves Extra-virgin olive oil Zest of 1 orange Instructions: For the sauce: To a large high-sided saute pan over medium heat, add the blended oil. Add the garlic, shallots, cinnamon stick, bay leaf and the baby eggplant to the saute pan. Season the mixture with salt and freshly ground black pepper. Add the peeled tomatoes, squashing the tomatoes in your hand as you add them. Add about 2 cups chicken stock and allow to simmer, about 10 to 15 minutes. Remove the cinnamon stick and strain the sauce through a food mill placed over a bowl and pass through. Place back into the same pan and place over medium heat. Whisk in the butter until melted. For the eggplant chips: Add about 1/4-inch blended oil to a heavy-bottomed pan over medium-high heat. Heat the oil to 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
Once the oil is heated, coat the eggplant in the rice flour and shallow fry until golden brown, on both sides, about 2 to 3 minutes. Drain the eggplant chips on a paper towel-lined plate. For the fish: Season each swordfish steak with salt and freshly ground black pepper.
Place a large cast iron pan over medium-high heat. Add the blended oil and add the seasoned fish. Cook on both sides until golden brown, about 2 minutes per side. Remove the fish from the pan and set aside. For each serving: Place a piece of fish on a plate. Spoon some of the sauce alongside the fish. Garnish with a pile or \shortstack\ of eggplant chips and freshly torn basil. Drizzle the plate with extra-virgin olive oil and garnish with the orange zest. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 13783,"Jack O'Lantern Stew 1 (9 to 12-inch) pumpkin 1 large onion, chopped 1 green pepper, cored, seeded, and diced 1 red pepper, cored, seeded, and diced 4 carrots, thinly sliced into rounds 3 celery sticks, thinly sliced 2 cloves garlic, crushed 1 pound lean ground beef 1 pound ground chicken or turkey 2 cups cooked rice (instant is okay) 1 large can diced tomatoes 1 large can tomato soup Instructions: Preheat the oven to 350 degrees F. Cut the top off the pumpkin and scoop out the insides. Rinse well. Carve a scary face onto the pumpkin, without going all the way through the flesh. Rinse well, oil outside of pumpkin. Bake the pumpkin shell for 30 minutes. While shell is baking: saute the onion, green and red peppers, carrots, celery, and garlic until the vegetables begin to soften, about 8 minutes. Remove from pan and set aside. Brown ground beef and chicken. Add the veggies and cooked rice and cook over low heat, stirring often, for 10 to 15 minutes to let the flavors meld. Remove pumpkin from oven and let stand 15 minutes. Stir the tomatoes and soup into the meat mixture. Place meat mixture into pumpkin. Put back in oven for 20 minutes. Serve on a platter with cheesy biscuits- -very yummy. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 13784,"The Best Chicken Piccata 2 large boneless skinless chicken breasts (about 8 ounces each) Kosher salt and freshly ground black pepper
1 large lemon
1/4 cup all-purpose flour
1 tablespoon olive oil
6 tablespoons unsalted butter
5 large cloves garlic, thinly sliced
1/2 cup dry white wine
1/4 cup brined capers, drained
1/4 cup flat-leaf parsley leaves, roughly chopped
Instructions: Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.\u202fRefrigerate the chicken cutlets uncovered for 1 hour.
Remove the zest from half of the lemon in wide strips with a vegetable peeler, leaving the bitter white pith behind. Halve and juice the whole lemon.
Put the flour in a shallow bowl or plate. Dredge the chicken in the flour, shaking off any excess. Heat the oil in a large nonstick skillet over medium-high heat until very hot, about 1 minute. Add 1 tablespoon of the butter and melt. Working in 2 batches, cook the cutlets, adding another tablespoon of butter to the skillet between batches, until golden brown, about 2 minutes per side (it's ok if the chicken is not completely cooked through, it will finish cooking in the sauce). Transfer the cutlets to a plate.
Reduce the heat to medium. Add the garlic and 1 tablespoon of the butter to the skillet and cook until the garlic is tender and fragrant, about 1 minute. Add the wine and cook until almost completely evaporated, about 4 minutes. Add the capers, lemon zest, 2 tablespoons of the lemon juice, 1/4 cup water and the cutlets with any accumulated juices and bring to a boil. Add the remaining 3 tablespoons butter. Turn the chicken to coat in the sauce and cook until the butter melts and the sauce thickens slightly. Garnish with chopped parsley.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13785,"Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce 2 tablespoons ground coriander 2 tablespoons ground ginger 2 tablespoons light brown sugar 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon kosher salt 1 tablespoon cayenne powder 2 teaspoons coarse black pepper 2 teaspoons dry thyme 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon ground cloves 8 chicken thighs Sliced fresh mango Homemade Mango Habanero Sauce, recipe follows Cilantro leaves, for garnish 1 tablespoon canola oil 1 small Spanish onion, finely chopped 2 cloves garlic, finely chopped 2 ripe mangoes, peeled, pitted and coarsely chopped 1 habanero, chopped 1 cup white wine vinegar Salt Instructions: Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top. Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 13786,"Pretzel Rolls 1 tablespoon active dry yeast 2 3/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1 teaspoon kosher salt, plus more for sprinkling Vegetable oil, for the bowl Cooking spray 1/3 cup baking soda Instructions: Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl. Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes. Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside. Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5-by-3-inch oblong rolls. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat. Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls. Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13787,"Mushroom and Nut Pate 1/2 cup raw pumpkin seeds 1/2 cup raw pistachios 1 cup balsamic vinegar 1/4 cup olive oil, plus 2 tablespoons 1/2 small red onion, chopped fine 1/2 cup quartered shitake mushrooms 4 to 6 half-dried figs, halved 1/4 cup Marsala wine 2 tablespoons chopped fresh basil 1 scallion, chopped fine 1 teaspoon salt 1/2 teaspoon black pepper Pita chips, as garnish Instructions: Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again. Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes. In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat. Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside. In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth. Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13788,"Truffle Lobster Mac n' Cheese 1/2 ounce lobster roe (see Cook's Note) 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 cup panko breadcrumbs Kosher salt and freshly ground black pepper 1 pint (2 cups) milk 1 pint (2 cups) heavy cream 1 tablespoon fresh rosemary, finely chopped 1/3 cup all-purpose flour 8 ounces white American cheese, diced, at room temperature 8 ounces Swiss cheese, grated, at room temperature 1/3 cup grated Parmesan, at room temperature 1 tablespoon truffle butter 1 pound elbow pasta, cooked to al dente in salted water, drained well and cooled 8 ounces picked lobster meat, roughly chopped Instructions: Preheat the oven to 350 degrees F. Make the lobster butter: In small bowl, add the lobster roe and macerate with a whisk. Add 2 tablespoons butter and emulsify the roe with the butter. Make the breadcrumbs: Heat 4 tablespoons butter in a medium skillet over medium heat until melted and foamy, about 1 minute. Stir in the breadcrumbs and cook, stirring often, until golden brown, about 4 minutes. Season with salt and pepper to taste and set aside. Make a bechamel: In a medium saucepan, heat the milk and heavy cream. In a large saucepan, melt the remaining 6 tablespoons butter over medium heat. Add the rosemary and saute until fragrant, 2 to 3 minutes. Add the flour and cook, stirring constantly, until it forms a light golden paste (make sure it doesn't brown), 5 to 6 minutes. Add the warm milk and cream and whisk until incorporated. Bring to a simmer and cook, stirring occasionally, until the mixture is thickened and coats the back of a spoon, about 15 minutes. Add the cheeses and whisk while the bechamel cooks, but do not let it boil. Cook until the cheeses are melted, then remove from the heat and season to taste with salt. Add the lobster butter and truffle butter to the bechamel and stir to fully incorporate. Add the cooked pasta and lobster meat and stir gently to combine. Transfer to a 9-by-13-inch baking dish and sprinkle with the breadcrumbs. Bake until heated through and bubbling around the edges, about 20 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13789,"Handmade Rice Noodles Filled With Pork and Wood Ear Mushrooms: Banh Cuon Nong 4 dried wood ear mushrooms 1 teaspoon fish sauce 7 ounces/200 g rice flour 2 ounces/60 g tapioca flour 1/2 teaspoon salt 1/2 cup/125 ml vegetable oil 4 cloves garlic, minced 4 red Asian shallots, diced 10 1/2 ounces/ 300 g minced pork 1/2 teaspoon sugar 1 pound, 2 ounces/ 500 g pork terrine, finely sliced 2 Lebanese (short) cucumbers, sliced into batons 1 bunch perilla, leaves plucked 1 bunch fresh Vietnamese mint, leaves plucked 1 bunch fresh mint, leaves plucked 10 1/2 ounces/300 g mung bean sprouts 2 tablespoons fried red Asian shallots 1 cup/250 ml nuoc cham (dipping fish sauce) 2 bird's eye chiles, sliced Instructions: Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and thinly slice. To make the batter, combine rice flour, tapioca flour and salt with 20 fluid ounces/ 600 ml cold water. Now whisk until the flour dissolves and forms a smooth batter. Heat a nonstick frying pan over medium heat, then add 2 tablespoons oil. Fry the garlic and shallots until fragrant, then add the pork, mushrooms, fish sauce, sugar, and pinch of salt and pepper. Stir-fry for 4 minutes, then transfer to a bowl and set aside. Brush a round tray with oil and place beside the stove. Heat a large nonstick frying pan over medium heat, and add enough oil to coat the base of the pan. Pour a small ladleful (2 to 3 tablespoons) batter into the pan, turning the pan in a circular motion to cover the base with a thin layer of batter. Cover the pan with a lid and cook for 30 seconds. Remove the lid and slide the thin noodle sheet onto your oiled tray. Scoop 1 tablespoon pork mixture onto the noodle sheet, fold 2 sides in, then fold over to form a roll. Transfer to a plate. Repeat this process using the remaining batter and pork mixture, adding oil to the pan as necessary. Top the rolls with pork terrine, fresh herbs, bean sprouts, fried shallots, and cucumber. Dress with nuoc cham and serve with sliced cl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 13790,"Fillet of Beef 1 (4 to 5 pound) fillet of beef, trimmed and tied 2 tablespoons unsalted butter, at room temperature 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper Instructions: Preheat the oven to 500 degrees F. Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 13791,"Whole-Wheat Rotini Mac and Cheese 1/2 pound whole-wheat rotini 4 tablespoons butter 1 to 2 tablespoons diced onions 2 tablespoons all-purpose flour Pinch ground black pepper 2 cups milk 1/2 cup grated Muenster 1/2 cup grated Cheddar 1/2 cup baby spinach 2 teaspoons oil, from marinated sun-dried tomatoes 8 sun-dried tomatoes, chopped 1 1/2 cups bread crumbs (recommended: Panko) 1 tablespoon smoky paprika Instructions: Preheat oven to 350 degrees F. In a large pot of boiling salted water, add rotini and ook for 6 to 8 minutes until tender. Drain and set aside. In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onions. Add the flour and pepper and mix until mixture is pasty and forms a roux. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheeses. Add the pasta and mix until the pasta is well coated. Fold in spinach, sun-dried tomato oil, and sun-dried tomatoes. In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Once melted, turn heat off and add bread crumbs and paprika. Mix well to combine. Pour rotini into a casserole dish large enough to hold the pasta. Sprinkle the top with bread crumbs and place in oven for 15 to 18 minutes or until brown and bubbling. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 13792,"Lachha Parathas 2 cups atta (Indian whole-wheat flour), plus more for dusting 3/4 teaspoon kosher salt, plus more for sprinkling 1 tablespoon ground fenugreek 1 teaspoon vegetable oil, plus more for brushing 1/2 cup whole milk, warmed Instructions: Combine the flour, salt, fenugreek and vegetable oil in a large bowl. Mix with your fingers until crumbly. Mix in the milk with your fingers. Knead the dough, adding water as needed, 1 tablespoon at a time, to make a smooth, soft ball. Cover the bowl with a damp cloth; let rest, 30 minutes. Divide the dough into 6 equal pieces. Roll each piece into a 1 1/2-inch ball on a lightly floured surface. Working with 1 ball at a time, flatten the dough with a rolling pin, then dust with flour and roll out into a thin 6-inch round.
Brush the dough with vegetable oil and sprinkle with more flour. Fold the dough with your fingers to make 3/4-inch pleats.
Stretch the pleated dough as much as possible into a rope (it may only stretch 1 inch longer or so), keeping the pleats intact. Spiral the pleated dough around itself like a cinnamon bun. Pinch the end of the dough together to secure. Dust the spiral with more flour. Roll out the dough into a 6-inch round with a rolling pin. Repeat with the remaining balls of dough. Cook the parathas: Preheat a tawa or large nonstick skillet over medium heat. Place a paratha in the hot pan and cook until golden brown spots appear on the bottom, about 1 minute. Flip the paratha with a spatula and cook until golden brown spots appear on the other side, about 1 more minute. Remove from the pan to a clean surface and brush both sides with vegetable oil. Return the paratha to the hot pan and cook until golden brown all over, about 1 more minute per side. Season with salt. Repeat with the remaining parathas. Bend the parathas gently in your palms to expose the spiral layers and make them more defined. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 13793,"Chunky Guacamole 4 ripe avocados 3 limes, juiced 1/2 red onion, chopped 1 garlic clove, minced 2 serrano chiles, sliced thinly 1 big handful fresh cilantro, finely chopped Extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 13794,"Butternut Squash-Chipotle Bisque 1 medium butternut squash 3 tablespoons olive oil
1 1/2 cups chopped onions 1/2 cup chopped carrots 1/2 cup chopped celery 2 cloves garlic, minced 6 cups chicken broth
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 teaspoons minced canned chipotle chiles in adobo
1/2 cup sour cream
Instructions: Preheat the oven to 400 degrees F. Halve the squash lengthwise and scoop out the seeds. Wash the seeds and reserve. Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the squash in the dish cut-side down. Pierce the squash all over with a fork. Roast until very tender, 45 minutes. Let cool. Heat a large heavy pot over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions, carrots and celery and saute until just tender, 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add the chicken broth and bring to a boil. Reduce the heat to low, cover the pot and simmer until the vegetables are very tender, about 30 minutes. Meanwhile, heat a small pan over medium-low heat. Add the squash seeds and toast, stirring occasionally, until crunchy, about 30 minutes. Season the seeds heavily with salt. Set aside to cool. Cool the soup slightly and then puree in batches in a blender until very smooth. Return to the pot and keep warm over medium-low heat. Mix in 2 teaspoons of the chipotle. Mix the sour cream and remaining 1 teaspoon chipotle in a small bowl. Season the chipotle cream with salt and pepper. Transfer the bisque to bowls. Top each with a dollop of chipotle sour cream and toasted butternut squash seeds. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Garnacha]

" 13795,"Pineapple Upside-Down Cake 1/4 cup unsalted butter, melted 1/2 cup firmly packed light brown sugar 7 slices canned pineapple (reserve 1/2 cup juice for cake) 13 candied cherries 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 cup unsalted butter, softened 1 cup sugar 2 large eggs 1/2 cup heavy cream 1/2 cup reserved pineapple juice Whipped Cream, for garnish Instructions: Preheat oven to 350 degrees F. Grease sides of a 9 by 3-inch round baking pan with nonstick cooking spray or butter. For topping: Beat the melted butter and brown sugar together in a small bowl. Spread mix over the bottom of prepared baking pan. Arrange 6 pineapple slices around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring, and the rest between slices at the edges. For the Cake: Stir together flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat together the butter and the sugar until light and fluffy. Beat in the eggs 1at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and pineapple juice until blended. Spread batter over the pineapple slices and bake for 1 hour or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Then run a metal spatula around the edge to loosen cake, invert a serving plate over the cake pan, and turn cake and plate over together. Remove cake from the pan, and serve the cake warm, with whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 13796,"Cranberry Orange Mousse 1 bag cranberries, 12 ounces 3/4 cup sugar 1 teaspoon grated orange zest 1/4 cup orange juice 2 tablespoons orange liqueur 2 cups heavy whipping cream Instructions: Chill a decorative glass bowl or 6 stemmed glasses. Rinse and pick over cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool. Stir in zest, juice and liqueur and rub through a strainer to remove skins. Whip cream and fold 3/4 of it into cranberry puree. Place mousse in bowl or glasses. Decorate with reserved whipped cream just before serving. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 13797,"Crab-Salsa Stuffed Mushrooms 36-40, 2-inch diameter fresh mushrooms 1 cup extra virgin olive oil 1/2 cup white wine vinegar 1/4 tsp white pepper 2-3 cloves of garlic, finely chopped 1 5-ounce cream cheese 4 ounces of fresh crab meat (drained, flaked, and cartilage removed), or canned 4 tsp. green onions, finely chopped 1/2 cup salsa, mild or hot 2-3 dashes of hot sauce, optional Instructions: Clean mushrooms and let dry. Remove stems from mushrooms and place in resealable bag set in a bowl. In another bowl, mix oil, vinegar, pepper and the garlic and pour over the mushrooms. Place the mushrooms in the refrigerator for at least 6-24 hours (the longer the better). Stir cream cheese and salsa together and fold in the crabmeat. Drain the marinade from the mushroom caps. Pat the caps dry. Place the mushroom caps on a baking sheet and fill with crabmeat mixture. Broil (4 inches from heat) for about 5-7 mins until hot and starts to bubble. Serve warm with extra salsa on the side and sprinkle with chopped green onions. If you want, add hot sauce to crabmeat mixture before broiling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13798,"Creamy Fruit Fluff 1 (8-oz.) can crushed pineapple in juice, undrained 1 (.3-oz) pkg. sugar free orange gelatin 1 (.3-oz.) pkg. sugar free lemon gelatin 1 (12.75 oz.) jar Smucker's? Apricot Sugar Free Preserves 1 (8 oz.) container sugar free frozen whipped topping, thawed Instructions: PLACE pineapple with juice in microwave-safe medium bowl. Microwave on HIGH for 1 minute. Add both flavors gelatin powder and stir for 1 minute or until dissolved. Chill 15 minutes. STIR in preserves. Fold in 2 cups whipped topping. Chill for 1 hour or until firm. SERVE in small custard cups topped with a dollop of whipped topping. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 13799,"Chicken a la King with Buttermilk Biscuits 2 cups all-purpose flour 1/4 teaspoon baking soda 1 tablespoon baking powder 1 teaspoon salt 6 tablespoons butter, chilled 3/4 cup buttermilk 1 1/2 pounds boneless, skinless chicken breasts, cubed 4 cups water, plus more as needed 6 tablespoons margarine or butter, melted 3 stalks celery, chopped 3 carrots, peeled and chopped 1/2 onion, chopped 1/2 green pepper, chopped 1 teaspoon poultry seasoning 1/2 teaspoon black pepper 1 cup all-purpose flour 4 cups water 4 chicken bouillon cubes 1 cup milk 1 (10.5-ounce) can condensed cream of mushroom soup 4 ounces frozen peas Instructions: Preheat the oven 450 degrees F. Add the dry ingredients to a large bowl and stir to combine. Cut the cold butter into chunks and cut it into the flour until the dough resembles coarse crumbs. Pour in the buttermilk and mix until combined.
Turn the dough onto a floured board and gently roll it out until it's about 1/2-inch thick. Using a round cutter, cut the dough into 12 biscuits and arrange them on a cookie sheet. Bake until the biscuits are golden brown, about 10 to 12 minutes. Chicken: In a medium-sized pot, add the chicken pieces and enough water to cover. Boil over high heat until the chicken is cooked through, then remove them from the water to a plate. In a large pot, over medium heat, add the melted margarine or butter along with the celery, carrots, onions, green peppers, poultry seasoning, and black pepper. Saute until the vegetables become soft. Add the flour and stir continuously to prepare a roux. To a large saucepan, add the 4 cups water and the bouillon cubes. Bring to a boil over medium heat. Once the mixture comes to a boil, turn off the heat. Add the vegetable mixture and stir to combine. In another saucepan over low heat, add the milk and condensed cream of mushroom soup and simmer until heated through. Add the milk mixture, the frozen peas and the chicken to the vegetable mixture and simmer for about 5 minutes. Arrange the biscuits on serving plates, then spoon the chicken mixture over the biscuits and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13800,"Pond Pie 24 large marshmallows 1/2 cup milk 4 tablespoons green-colored creme de menthe 2 tablespoons white cream de cacao 1 cup heavy cream, whipped 16 chocolate cookies 2 tablespoons butter, softened Instructions: In medium saucepan over low heat melt the marshmallows in the milk. Set aside to cool thoroughly. When cool add the creme de menthe, creme de cacao, and whipped cream. Crush the chocolate cookies with the butter, this can be done in a plastic bag with a rolling pin. Press the mixture into a pie plate to make crust, the cookies should form the banks of the pond. Pour filling into piecrust and chill in the refrigerator Decorate by placing sprigs of herbs around the sides of the pond. Then place a plastic pond critter in the center of the pie. Decoration: a few sprigs of herbs such as fennel, basil, rosemary, etc, for pond foliage . Decoration: a small plastic frog, snake, turtle, or duck. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 13801,"Classic Double Cheeseburgers with Special Sauce 1/4 cup mayonnaise 3 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon dill relish
1 teaspoon Worcestershire sauce 2 pounds ground beef (80 percent lean) Kosher salt and freshly ground black pepper
12 slices American cheese
6 hamburger buns, split and lightly toasted
1 large tomato, sliced
1 1/2 cups shredded iceberg lettuce
1/2 red onion, thinly sliced into rings
Instructions: For the special sauce: Stir together the mayonnaise, ketchup, mustard, relish and Worcestershire in a medium bowl. Set aside. For the double cheeseburgers: Prepare a grill for cooking over medium-high heat. Divide the ground beef into 12 equal portions. Roll each portion into a ball, then flatten it into a thin, 4-inch-diameter patty. Lightly sprinkle the patties with salt and pepper. Grill on one side until about halfway cooked, about 3 minutes. Flip the patties, sprinkle the other side with salt and pepper, top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese has begun to melt, 1 to 2 minutes more. Build each burger on a bun with 2 patties, tomato, lettuce, onion and a generous slathering of special sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 13802,"Strawberry Colada 2.5 oz. Stirrings Strawberry Daiquiri Cocktail Mixer 2 oz. Stirrings Pina Colada Cocktail Mixer 2.5 oz. Captain Morgan Parrot Bay Coconut Rum 2 cups ice 1 slice strawberry 1 slice pineapple Instructions: Add ingredients to a blender and mix for 15-20 seconds or until smooth. Pour into daiquiri glass. Garnish with a slice of strawberry and pineapple. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 13803,"Wonton Crisp with Cucumber Tobiko Caviar 3 to 4 liters canola, as needed for deep-frying 12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles 1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes) 2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes) 1 tablespoon mayonnaise Salt and freshly ground black pepper 2 tablespoons tobiko (green and orange caviar) 24 very small parsley sprigs Instructions: Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods. Deep fry wonton skins until golden brown and drain on paper towels. Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste. Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13804,"Buckwheat Crepes with Thyme Cream Tomatoes 1 cup buckwheat flour 1 cup whole wheat or all-purpose flour 1/2 teaspoon salt 3 eggs, lightly beaten 2 cups buttermilk or milk 2 tablespoons grapeseed oil or other cooking oil 2 tablespoons clarified butter, melted, for frying 2 tablespoons butter 4 medium tomatoes, halved horizontally Handful chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1/2 cup cream Instructions: For the crepes: Sift the flours together with the salt into a bowl. Make a well in the center, and crack the eggs into it, then pour in the buttermilk, and oil. Whisk the liquids together, then gradually draw the flour in from the sides to make a smooth batter. (If necessary, add water.) Cover the bowl with plastic wrap, and let sit at room temperature for 2 hours. Before frying, stir in enough water to bring the batter to the consistency of thin cream. Heat a crepe pan and brush lightly with clarified butter. Pour in a spoonful of batter and swirl it around the crepe pan to coat the bottom and make a thin sheet. Fry the batter until the edges crispen and curl slightly, and the underside is golden, about 3 minutes. Flip and continue cooking to finish, about another 2 minutes. Continue making the crepes, piling them up and keeping them warm as you continue. For the tomatoes: Melt the butter in a saute pan. Add the tomatoes, cut-side down. Poke their backsides a few times with the tip of a knife to prevent the skins from bursting. Cook 10 minutes. Flip, and cook 5 minutes on the other side, scattering over the thyme as you do so. Season the tomatoes with salt, and pepper, to taste. Pour over the cream, and cook until reduced to a thick sauce around the tomatoes, about 5 minutes depending on your heat. Serve. For the plate: Fold a crepe and place it on a plate, then top it with tomatoes and sauce. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13805,"Rice Bowls with Tofu and Kimchi 1 1/4 cups short-grain brown rice Kosher salt 1 16-ounce package extra-firm tofu, drained 2 tablespoons vegetable oil 1 cup drained kimchi, roughly chopped, plus 2 tablespoons brine 1 tablespoon plus 1 teaspoon toasted sesame oil 1 tablespoon hoisin sauce 2 teaspoons packed light brown sugar 1/4 seedless cucumber, thinly sliced 1/2 yellow bell pepper, thinly sliced 6 small radishes, thinly sliced 2 small scallions, thinly sliced Instructions: Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan. Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes. Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes. Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt. Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]

" 13806,"Tilapia Sandwich Nonstick spray 2 tablespoons melted butter 2 tablespoons Dijon mustard 1 tablespoon chopped fresh dill 1 cup panko breadcrumbs 1 to 2 teaspoons cayenne pepper Kosher salt and freshly cracked black pepper Two 6-ounce tilapia fillets
Two 6-inch soft French rolls, split and toasted Tartar Sauce, recipe follows 1 beefsteak tomato, sliced Iceberg lettuce, shredded 1/2 cup mayonnaise 3 tablespoons pickled relish 1 tablespoon chopped fresh dill 1 tablespoon Dijon mustard Dash hot sauce Instructions: Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat. Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes. Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce. Mix the mayonnaise, relish, dill, mustard and hot sauce together in a small bowl. Cover with plastic wrap and refrigerate 1 hour before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13807,"Salmon with Champagne 1 large salmon or trout 1 cup mushrooms, cut into slivers 1 onion, cut into rings 1 bunch parsley and thyme 1 cup butter 3 Tbs. fresh cream 6 egg yolks 1/4 cup lobster butter salt and pepper edible flower petals 2 bottles of champagne Instructions: FISH: Remove the skin from the fish and pierce the flesh of the fish with a fork. Put fish in a deep dish, season with salt and pepper, add 1/2 cup of mushroom slivers. Marinate for a few hours in champagne.
Heat the oven to 350 degrees. Cook in a well-buttered pan in the oven for 40-50 minutes, adding onions, thyme and parsley, and the rest of the sliced mushrooms and drizzling the mixture with melted butter. After 20 minutes, add the marinade. Once cooked, keep the salmon warm on a heated platter.
SAUCE: Pour the strained cooking liquid in a saucepan, reduce to one-fifth, add cream and reduce until smooth. Meanwhile, prepare a Hollandaise sauce, blending egg yolks, melted butter and the lobster butter, and carefully add to the other sauce. Cover the fish with the sauce and the garnish the serving plate with flower petals. Serve hot. ","[Champagne, Sauvignon Blanc, Pinot Grigio, Riesling]" 13808,"Strawberry Smash 2 strawberries, hulled and quartered, plus 1 whole strawberry, for garnish 1 ounce Ginger Syrup, recipe follows 2 ounces bourbon
Juice of 1 lime
Splash of club soda
Fresh mint sprig, for garnish
1/2 cup fresh ginger juice 1/2 cup sugar Instructions: Muddle the quartered strawberries with the Ginger Syrup in a cocktail shaker. Add the bourbon and lime juice, fill the shaker with ice and shake well. Strain into a highball glass filled with ice. Top with a splash of soda, garnish with a mint sprig and whole strawberry and serve. Combine the ginger juice and sugar in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up 2 weeks.
","[Burgundy, Moscato, Sauvignon Blanc, Riesling]" 13809,"Black-Eyed Basmati Salad 5 cups water, divided 1/2 teaspoon kosher salt 1/2 cup dry black-eyed peas 1/2 cup basmati rice 1 teaspoon minced garlic 3 tablespoons Dijon mustard, preferably country style 4 tablespoons apple cider vinegar, best quality 1 tablespoon honey 1 tablespoon minced shallot 1 tablespoon finely chopped cilantro leaves 1 teaspoon freshly cracked black pepper 1/2 teaspoon kosher salt 1/4 cup diced (1/4-inch) red onion 1/2 cup seeded and diced (1/4-inch) red bell pepper 1/3 cup sliced Spanish olives Instructions: In a small saucepan equipped with a lid, add 3 cups of the water and 1/2 teaspoon salt. Rinse the peas, and add them to the pan. Bring to a boil over medium heat and cook for 4 minutes. Remove the pot from heat, cover and let it sit for 1 hour. Drain the water from the peas, add 1 cup of fresh water and bring it to a simmer over low heat. Cook until the peas are al dente. Let cool. In a separate saucepan, add the rice, remaining 1 cup of water and the garlic. Bring to a simmer, cover and cook for 16 minutes. Let cool. Fluff the rice with a fork and set aside. In a glass or nonreactive bowl, add all of the ingredients and combine well. Adjust seasoning if necessary. Set aside until the salad is ready to assemble. Drain off any liquid from the peas and add them to a large serving bowl. Make sure the rice is separated, then add it to the peas. Stir in the red onion, red bell pepper and olives. Add the dressing and toss. Refrigerate if not using immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13810,"Bimini Chicken 3/8 cup (6 tablespoons) vegetable oil 3/8 diced cup red onions 2 tablespoons chopped shallots 1 1/2 pounds chicken breast, cut into strips 3 bananas, cut lengthwise 3/4 cup walnut halves 3/4 cup bourbon whiskey 3/4 cup canned cream of coconut Instructions: In a large saute pan, heat vegetable oil to medium high heat. Saute onions and shallots for 1 minute. Add the chicken and saute until almost cooked, about 4 to 5 minutes. Add the bananas and walnuts. Remove from the heat and deglaze the pan with bourbon. Add the cream of coconut and simmer for 2 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 13811,"Hot Wings 10 to 12 chicken drumettes 1 tablespoon Cajun pepper, plus more for seasoning wings 1 bottle chipotle pepper sauce Honey Instructions: Preheat a grill to medium-high. Season the wings with Cajun pepper. In a medium bowl, combine the chipotle pepper sauce with 1 tablespoon Cajun pepper, and honey, to taste. Place the wings on the grill and as you cook them, turn them and brush each time with the pepper sauce mixture. Make sure the wings cook long enough on each side so they get crispy around the edges. Remove the wings from the grill and brush again with the pepper sauce mixture before serving. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 13812,"Turkey Meatloaf with Fig Catsup 1 tablespoon vegetable oil 2 carrots, peeled and chopped 1 celery stalk, chopped
1 medium onion, chopped Salt and freshly ground black pepper 4 cloves garlic, minced 2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 pounds ground turkey (1 pound lean breast meat and 1 pound thigh meat) 2 pounds ground turkey (1 pound lean breast meat and 1 pound thigh meat)
1/2 cup grated hard cheese, such as Parmesan-Gouda blend
1/3 cup plain breadcrumbs
1 tablespoon chopped fresh thyme 2 teaspoons chopped fresh sage 1 teaspoon chopped fresh rosemary 1 large egg
Nonstick cooking spray, for spraying pan Fig Catsup, recipe follows 1 pound fresh figs, quartered 8 ounces Roma tomatoes, quartered lengthwise
1 cup apple cider vinegar
1/3 cup sugar
1/4 cup sorghum syrup 1 teaspoon Thai-style chili paste
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon cinnamon
1 fresh bay leaf
Salt Instructions: Preheat the oven to 350 degrees F. Heat the vegetable oil in a large pan over medium-high heat. Add the carrots, celery, onions and some salt and pepper and saute until just starting to soften, about 3 minutes. Add the garlic, stir to combine and saute until fragrant and softened, about 1 minute. Add the tomato paste and Worcestershire sauce and cook for 1 minute. Remove from the heat and set aside. In a large bowl, combine the turkey, cheese, breadcrumbs, thyme, sage, rosemary, egg, salt, 2 teaspoons black pepper and the cooked veggie mixture and mix with your hands. Spray a standard 9-inch loaf pan with nonstick spray and fill with the mixture. Bake for 35 minutes. Remove the pan and spread 1 cup of the Fig Catsup over the top of the meatloaf. Bake until slightly firm and the turkey is cooked through, 15 to 20 more minutes. Serve with Fig Catsup on the side. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the figs and tomatoes skin-side down on the prepared baking sheet. Roast until they start to brown and soften, about 40 minutes. Cool, and then remove the tomato skins. In a food processor, combine the figs, tomatoes, vinegar, sugar, sorghum, chili paste, coriander, cumin and cinnamon and pulse until combined. Put this mixture in a saucepan with the bay leaf and cook over medium-high heat until the mixture begins to boil. Reduce the heat and simmer, stirring often, until it thickens and reduces by a third, about 30 minutes--it will be thick enough so that when you stir it, you'll be able to see the bottom of the pot. Remove the bay leaf and discard. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13813,"Macadamia Coconut Cookie Bars 1 package dry sugar cookie mix, prepared to package directions 1 cup macadamia nuts 1 cup shredded coconut 1 cup white chocolate chips Softened butter, to prepare baking dish Instructions: 9 by 12-inch baking dish Preheat oven to 375 degrees F. To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 20 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 13814,"Dill Benedictine Dip 1 large cucumber, peeled and seeded 8 ounces cream cheese, softened
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
1 tablespoon chopped fresh dill Kosher salt and freshly ground black pepper
Serving suggestions: baby carrots, bell pepper strips, breakfast radishes, whole-grain crackers Instructions: Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in dampened cheesecloth and squeeze to remove as much liquid as possible. Combine the cream cheese, yogurt and mayonnaise in a stand mixer fitted with the paddle attachment. Mix until smooth, about 1 minute. Add the cucumber, red onion and dill, and mix until combined, another 30 seconds. Season with salt and pepper. Scrape into a serving bowl, cover and refrigerate for 1 hour. Serve with crudites and/or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 13815,"Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1 clove garlic, grated 6 pieces skinned and deboned chicken thighs, cut into 1 inch strips (about 1 1/2 pounds)
3 1/2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons quality olive oil 2 teaspoons apple cider vinegar or white balsamic vinegar 1 teaspoon dried oregano
2 Roma tomatoes, chopped
1 English cucumber, chopped
1 clove garlic, grated 1 lemon, juiced
1/2 small red onion, minced
Handful fresh parsley leaves, chopped Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/4 cup tahini paste 1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
Kosher salt
Four 6-inch store-bought white pita pockets
Olive oil
Instructions: For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes. Preheat the grill to medium-high heat. After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total. For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper. For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt. To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 13816,"Chocolate Pudding Cake with Coconut Ice Cream 1 cup heavy whipping cream 1 cup unsweetened coconut milk 4 large egg yolks 1/4 cup sugar 1/2 cup shredded coconut, toasted 1 cup all-purpose flour 1 1/2 cups golden brown sugar 1/2 cup unsweetened cocoa powder 2 teaspoons baking powder 1 cup heavy whipping cream 1 1/4 cups coconut water (not coconut milk) 1 cup coconut milk 1 tablespoon sugar 2 tablespoons shredded coconut 1/4 cup thinly sliced coquito nuts, toasted 2 tablespoons julienned crystallized ginger Instructions: For the ice cream: Prepare an ice water bath. Bring the cream and coconut milk to a boil in a medium saucepan. Whisk together the egg yolks and sugar in a bowl; slowly pour in some of the hot cream to temper the yolks. Pour the eggs into the cream mixture and cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until the custard coats the back of a spoon and steam rises from the top. Strain the custard through a fine-mesh sieve into a clean bowl and cool over the ice water bath, stirring occasionally, until the custard is chilled. Process the custard in an ice cream machine. Fold in the toasted coconut and keep the ice cream frozen until ready to use. For the pudding cake: Preheat the oven to 350 degrees F. Line an 8-inch square pan with plastic wrap. Whisk together the flour, 3/4 cup of the brown sugar, 1/4 cup of the cocoa powder, and the baking powder. Fold in the cream and pour the batter into the plastic-lined pan. Mix the remaining 3/4 cup brown sugar and 1/4 cup cocoa powder together and sprinkle over the top of the batter. Bring the coconut water to a boil and pour over the cake batter. Place the cake pan in a large roasting pan; pour enough water into the roasting pan to come 1-inch up the side of the cake pan. Bake the cake in the water bath for 50 minutes. Cool the cake to room temperature and invert it onto a sheet pan. Carefully pull away the plastic wrap. There should be a gooey pudding-like substance on the bottom of the cake. Using a 4-inch diameter ring cutter, cut 4 portions from the cake. Clean the ring cutter before each cut. For the emulsion: Warm the coconut milk and sugar in a small saucepan. Just prior to use, froth with a handheld blender. Assembly: Place a piece of the pudding cake in the center of each plate. Spoon the frothy portion of the emulsion around the pudding cakes. Place a quenelle-shaped scoop of the ice cream next to the cake and sprinkle the toasted coconut, coquito nuts, and crystallized ginger over the ice cream and around the cake. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 13817,"Marvelous Mille-Feuille One 14-ounce sheet frozen all-butter puff pastry, such as Dufour, thawed 2 tablespoons powdered sugar, plus more for dusting the pastry and finished dish 8 ounces mascarpone
1 cup heavy cream
2 vanilla bean pods, split and seeds scraped 2 tablespoons raspberry liqueur
Zest of 1 lemon
4 cups fresh raspberries
Instructions: Line a baking sheet with parchment or a baking mat. Unfold the pastry, roll it to a 12-by-15-inch rectangle and cut into three 12-by-5-inch rectangles. Transfer to the prepared baking sheet. Prick the pastry and chill for 10 minutes in the freezer or 20 in the fridge. Preheat the oven to 425 degrees F. Dust the pastry with powdered sugar (this will ensure the pastry caramelizes when cooked). Bake until golden brown and risen, about 15 minutes. Set aside to cool on a wire rack for about 15 minutes. In the bowl of a mixer fitted with the whisk attachment, add the powdered sugar, mascarpone, cream and vanilla seeds and whisk until soft peaks form. Add the raspberry liqueur and lemon zest and turn on the mixer for 10 seconds to combine the ingredients. To assemble: Place a dab of the whipped cream on the serving plate to anchor the mille-feuille. Place one piece of pastry onto the plate glaze-side down. Spoon over half of the whipped cream, smoothing out the top. Arrange half of the fresh raspberries on top of the cream in rows, then top with another sheet of pastry, again glaze-side down. Top the second sheet of pastry with the remaining cream and raspberries. Add the last piece of pastry glaze-side up and liberally dust with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 13818,"Rolled Turkey and Apple Quesadillas Vegetable oil cooking spray 1/3 cup whipped cream cheese, at room temperature (about 3 ounces) 1/2 tablespoon honey 4 (8-inch) whole wheat tortillas 1/2 small red apple, such as Red Delicious, cored and sliced into 1/4-inch thick slices 1 cup shredded smoked mozzarella (4 ounces) 1 cup shredded mild Cheddar (4 ounces) 8 thin slices smoked Black Forest deli turkey meat (5 ounces) Instructions: Spray a nonstick grill pan or nonstick griddle pan with vegetable oil cooking spray. Place over medium-high heat. In a small bowl, mix together the cream cheese and honey until smooth. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border around the edge. Place 2 or 3 apple slices in a single row about 1 inch from the nearest edge of each tortilla. In a small bowl, combine the 2 cheeses. Sprinkle half the cheese mixture on top. Place 2 slices turkey side-by-side on top of the cheese. Sprinkle the remaining cheese on top. Tightly roll up each tortilla like a jelly roll. Place the tortilla rolls, seam-side down, on the grill. Cook, turning every 2 minutes, until the tortillas are brown on all sides and the cheese starts to melt. Cool for 10 minutes. Using a sharp serrated knife, slice each tortilla roll into 1-inch pieces. Arrange on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13819,"Tomato and Runner Beans 1 1/2 pounds (750g) runner beans, sliced diagonally into 2-inch pieces 2 cloves garlic, finely chopped A few good lugs (ounces) extra virgin olive oil 1 (28 pound) can chopped tomatoes Salt and freshly ground black pepper Instructions: Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender. Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil. Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste. Stir the beans into the sauce until they are all covered ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13820,"Salmon 1 artichoke 3 Yukon gold potatoes 1 bunch scallions 2 ears corn 4 pieces bacon 2 (8-ounce) pieces salmon fillets Salt and pepper 2 teaspoons olive oil 1 tablespoon butter 1 lemon, juiced Instructions: Split the artichoke in half and scoop out the entire artichoke. Place the artichoke in a pot of boiling salted water. This will cook for about 20 minutes. Peel the potatoes and then with a cheese grater on a medium opening, grate the potatoes and let sit on a bowl of cold water. Dice 1 bunch of scallions and keep near potatoes. Shave 2 ears of corn and dice 4 pieces of bacon, keep this together in a small bowl. Take the 2 salmon fillets season with salt and pepper and place the skin side up in a hot skillet that has a teaspoon of cooking oil in it. Allow the salmon to cook for about 5 minutes before turning it over. While the salmon is cooking, strain the potatoes of all possible liquid, return them to a large bowl then add the scallions and season with salt and pepper. Form this into 3-inch diameter patties and cook in a hot saute pan with a teaspoon of olive oil. Do not turn the patties over until the edges are brown. These will take about 3 to 4 minutes to cook on each side. Remove the potato cakes, then add the corn and bacon and 1 tablespoon of butter and cook this over a medium heat until the bacon is done. Season with salt and pepper. Place the potato cakes on plates, place the salmon fillets on top, then garnish with the corn and bacon topping. Strain the artichoke halves. Place these into a hot saute pan with 1 tablespoon extra virgin olive oil, salt, pepper, and the juice of 1 lemon. Garnish the salmon plates with the artichoke halves. Enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13821,"Bittersweet Chocolate Tart with Creme Anglaise and Vanilla Ice Cream 4 cups whole milk 2 split Indonesian or Tahitian vanilla beans 2 cassia sticks 12 egg yolks 1/2 cup sugar 2 cups of the above creme anglaise 2 cups flour 1/4 teaspoon salt 2 tablespoons sugar 10 tablespoons butter, cold, small dice Ice water 8 ounces heavy cream 8 ounces bittersweet chocolate 2 eggs, lightly beaten Powdered sugar, for garnish Cocoa powder, for garnish Instructions: Prepare a large bowl of ice water. In a heavy saucepan, add milk, vanilla beans, and cassia sticks tied in a loose knot and bring to a simmer on medium heat. Concurrently, in a mixing bowl, whisk eggs and sugar together. When the milk reaches a simmer, whisk in 1 cup of the hot milk to the egg mixture. Whisk this mix back to the hot milk, reduce heat to low and constantly stir with a wooden spoon. When mixture thickens enough to coat the back the wooden spoon and a line drawn with your finger holds it shape (about 12 to 15 minutes), immediately strain through a chinoise (fine sieve) into another bowl (a little smaller than the ice bath bowl) and place in ice bath. Stir occasionally to cool down. If there are any vanilla beans left on the pods, scrape into the anglaise. Stir to incorporate and chill sauce until ready to use.Sift the flour, salt and sugar into a food processor fitted with a blade. Add the butter and pulse until it resembles coarse meal, there should be pieces of butter. Add the ice water, 1 tablespoon at a time, pulsing the processor. Only add enough water until the dough just holds together (about 3 to 4 tablespoons). Wrap in plastic and put in the refrigerator for 30 minutes. Vanilla Ice Cream: Freeze according to machine?s instructions. Bittersweet Chocolate Tart: Preheat oven to 375 degrees F. On a lightly floured surface, roll out dough to about 9-inch diameter. Use an 8-inch false bottom tart pan and carefully place dough into the pan. Work the dough into the corners and prick with a fork. Cover with foil and refrigerate for 30 minutes. Fill pan with pie weights, rice or beans and bake blind for 15 minutes. Remove foil and bake an additional 5 to 7 minutes, until the dough becomes very light tan. Pull pan out of the oven and let cool at room temperature. For the filling, bring the cream to a simmer. Pull off of the heat and add the chocolate. When chocolate is completely melted, mix well, and let cool in the refrigerator. When chocolate mixture is cold, pull out of the refrigerator and whisk in the eggs just until incorporated. Pour into the tart shell and bake at 350 degrees for 12 to 15 minutes. It should still tremble in the center when lightly shaken. Let tart cool on a rack before demolding. Garnish with powdered sugar and cocoa powder. On a large plate, garnish the rim of the plate with powdered sugar and cocoa powder. Ladle a small pool of creme anglaise. Place a slice of the tart off of the side and place 1 scoop of ice cream next to it. For the ultimate, make individual tarts. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 13822,"Yuca Fritters with Pickled Red Onions I pound fresh yuca, peeled and diced into large pieces 1/2 cup scallion, chopped 2 cloves garlic, finely minced 3 tablespoons extra virgin olive oil 2 large eggs, lightly beaten 1 tablespoon parsley, chopped 1/4 teaspoon baking powder 1 red onion, thinly sliced 1/4 cup red wine vinegar 1 teaspoon dry Mexican oregano Instructions: Over medium heat boil yuca in salted water until tender, approximately 20 minutes. Make sure not to overcook. Drain yuca and remove the stringy center portion. In a small skillet cook scallions and garlic in 1 tablespoon olive oil until fragrant, approximately 3 minutes; then set aside to cool. In a food processor place eggs, parsley, baking powder and sauteed scallion and garlic mixture. Puree until smooth then season to taste with salt and pepper. Allow it to cool then add the yuca and puree all together. In a small skillet heat 2 tablespoons oil and saute red onion, vinegar and oregano for 5 minutes until soft. Season to taste with salt and pepper and set aside to cool. Bring the yuca mixture to room temperature. In a heavy bottom skillet heat 2 to 3 inches of oil to 375 degrees. Shape batter in an ice cream scooper and fry the fritter until golden. Place fritters on towel. Season with salt and pepper. Arrange fritters on a serving platter and top each fritter with a little pickled red onion on top. ","[Malbec, Tempranillo, Garnacha, Barbera]" 13823,"Baked Rigatoni with Lamb Rag 3 tablespoons good olive oil 1 1/2 cups chopped yellow onion (1 large) 2 cups (1/2-inch) diced carrots (3 large) 2 cups (1/2-inch) diced fennel, cored (1 medium) 1 pound ground lamb 1 tablespoon minced garlic (3 cloves) 1 tablespoon whole fennel seeds, roughly chopped 2 tablespoons tomato paste 1 (28-ounce) can crushed tomatoes, such as San Marzano 2 1/2 cups dry red wine, such as Chianti or C?tes du Rh?ne, divided 1 teaspoon dried oregano, crushed with your hands 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 pound rigatoni, such as De Cecco 2 extra-large eggs 2/3 cup heavy cream 1 pound fresh salted mozzarella, divided 1/2 cup freshly grated Italian Parmesan cheese Instructions: Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and saut for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine. Preheat the oven to 350? F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain. In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well. Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot. ","[Sangiovese, Barolo, Tempranillo, Garnacha]" 13824,"Hobo 12 ounces country-style bulk sausage 1/2 cup chopped yellow onions
1/2 cup sliced fresh mushrooms
1/4 cup vegetable oil
3 cups fresh hash browns
6 large eggs, whisked together
1 cup shredded Cheddar
Instructions: In a large skillet over medium-high heat, brown the sausage. If desired, drain the fat. Add the onions and mushrooms and cook until tender, then set aside in a separate bowl. In the same skillet, add the oil and hash browns over medium-high heat and cook until golden brown on 1 side. Once golden brown, add the eggs, sausage and the mushroom mixture. Scramble together until desired consistency and top with the Cheddar. Cover with a lid until the cheese melts and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13825,"Spaghetti with Seafood 24 clams 24 mussels 1 pound spaghetti 1/4 cup extra-virgin olive oil 1 teaspoon crushed red pepper 4 cloves garlic, shaved very thin 1/2 cup squid, sliced 16 pieces shrimp 8 pieces sea urchin Instructions: Cook the clams and mussels with 1/2 cup water until cooked. Reserve the liquid. Remove the meat from inside the clams and mussels; discard the shells. In boiling salted water, begin cooking the spaghetti. Simultaneously, heat up the extra-virgin olive oil on medium-high heat in a large saute pan. Add the crushed red pepper and shaved garlic and slowly saute. Just when the edges of the garlic become lightly browned, remove the pan from the heat and add a large ladle (approximately 8 ounces) of the pasta cooking water to the saute pan. Put it back on the heat but do not increase the flame. When the pasta is three-quarters of the way cooked, remove from the boiling water to the saute pan. Reserve the cooking liquid. Continue cooking the spaghetti using the reserved pasta cooking liquid, as needed. Add more clam/mussels liquid to achieve creaminess. Just before the pasta is cooked, add the clams, mussels, squid, and shrimp. Finish cooking the pasta with all the seafood until al dente. Remove the seafood pasta from the pan and toss with the sea urchin. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13826,"Spicy Seared Scallop Salad 3 tablespoons vegetable oil 1 teaspoon cayenne 1 teaspoon black pepper 1/2 teaspoon garlic salt 1/2 pound fresh sea scallops 3 tablespoons white wine vinegar 1 tablespoon mayonnaise 1 teaspoon Dijon mustard Pinch of cayenne Salt and pepper 1 clove garlic, smashed 1/2 cup olive oil Mixed greens 1/2 red bell pepper, seeded and cut into strips 1/2 yellow bell pepper, seeded and cut into strips Instructions: Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a non stick skillet over medium high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan with scallops flat side down. Cook for 2 minutes per side flipping them once. In a small bowl whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13827,"Kale Caesar Mac and Cheese 4 cups whole milk 12 ounces elbow macaroni (about 3 cups) 8 cups chopped kale
8 ounces mild white Cheddar, shredded (about 2 cups) 3 ounces part-skim mozzarella, shredded (about 3/4 cup) 2 ounces cream cheese, cut into small pieces Kosher salt and freshly ground black pepper 1 cup Food Network Kitchen? Inspirations Creamy Parmesan Caesar Dressing 2 tablespoons grated Parmesan 1 cup seasoned croutons Instructions: Add the milk and macaroni to a medium saucepan and bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Lower to a simmer and cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Stir in the kale and continue cooking until fully wilted, about 2 minutes. Lower the heat, add the Cheddar, mozzarella, cream cheese and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in the Creamy Parmesan Caesar Dressing. Remove from heat and top with the Parmesan, croutons and several grinds of black pepper. (The dish will thicken as it cools; thin it out with a little hot water if desired.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13828,"Ultimate Summer PLT Burger 1 1/4 cup mayonnaise 1 teaspoon Dijon mustard
Juice of 1/2 a lemon 1/2 cup tarragon, chopped
1/4 cup chives, sliced
1/4 cup Italian parsley, chopped
Kosher salt and freshly cracked black pepper
1 1/2 pounds ground sirloin (80/20 ratio) 4 ounces sliced pancetta
Kosher salt and freshly cracked black pepper
4 potato buns
8 slices Muenster cheese
1 yellow or red heirloom tomato, sliced into 1/2-thick slices
1 tablespoon white wine vinegar
2 heads baby gem lettuce
Instructions: For the herb mayo: Combine the mayonnaise, Dijon mustard, fresh lemon juice, tarragon, chives and parsley in a medium bowl. Season with salt and pepper. Stir until well blended. For the burgers: Divide the ground beef into four equal portions. Gently form each portion into patties 1 to 1 1/2 inches thick and 3 to 4 inches in diameter. Do not over work or tightly pack the meat or the burgers will not be tender. Place on a plate or sheet tray and bring to room temperature. Heat a large saute pan over medium heat. Take the slices of pancetta and place them in the pan. Begin to render the pancetta on both sides, 3 to 4 minutes, rotating the pancetta until golden brown and crispy. Transfer to a plate lined with paper towels and let cool. Reserve the pancetta fat in the pan and use as a fat substitute instead of butter to toast the buns in. Brush a griddle with the pancetta fat and preheat to medium-high heat. Sprinkle the burgers on each side with salt and pepper. Place the burgers on the brushed and heated griddle and cook 4 to 5 minutes each side for medium rare. Brush the buns with pancetta fat and toast on the griddle until golden brown. When the burgers are almost finished, top each with 2 slices of the cheese and cook for 2 to 4 minutes. Take the burgers off the griddle and let rest. Mix the tomato slices with the vinegar and season with salt and pepper. Spread the herbed mayonnaise on the buns. Top with lettuce, tomato, a burger and a piece of pancetta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 13829,"Ensalada Criolla 1 Spanish onion, sliced very thin 1 tomato, cut into eighths 2 red bell pepper, sliced thinly 2 carrots, peeled, grated finely 1 head iceberg or romaine lettuce, chopped 3 hard boiled eggs 1/2 cup olive oil 1/4 cup red wine vinegar Salt and freshly ground black pepper, to taste Instructions: Arrange everything on a large platter. Toss with oil, vinegar, and season with salt and pepper. ","[Rioja, Tempranillo, Garnacha]" 13830,"Hasselback Holiday Fruit and Vegetables 4 delicata squash 4 apples (2 varieties, like Gala and Granny Smith) 1/4 cup olive oil or 4 tablespoons unsalted butter, melted Kosher salt and freshly ground black pepper Sumac, cumin, smoked paprika, cayenne pepper or vanilla sea salt, for sprinkling, optional
Fresh sage, for roasting, optional
Instructions: Preheat the oven to 425 degrees F. Wash the exterior of the delicata squash and apples, then cut them in half from top to bottom; don't remove the skin. You can scoop out the center of the squash and apples to remove the seeds. Place a couple of chopsticks on a cutting board on either side of the halved squash/apple; this helps keep the knife from slicing all the way through so that the cuts create an accordion effect. Place the squash and apples on a sheet pan, brush the tops with olive oil or melted butter, and sprinkle with a little salt and/or spices. If you want to, you can also tuck fresh sage in between the cuts.
Roast until tender, 15 to 45 minutes, depending on the fruit or vegetable; delicata squash and apples may take 15 to 20 minutes. Variations: Brush the apples with maple syrup or sprinkle with brown sugar, tuck fresh thyme leaves between the cuts, and sprinkle with vanilla sea salt after roasting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13831,"How to Make Nut Butter 2 cups raw unsalted nuts, such as peanuts, cashews, almonds or hazelnuts (see Cook's Note) Kosher salt 2 teaspoons maple syrup, honey or date syrup, optional Flavorings, such as cocoa powder, vanilla or cinnamon, optional Instructions: Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Put the nuts on the prepared baking sheet and roast until fragrant and barely golden, 12 to 15 minutes. Let cool for 5 minutes.
Transfer the nuts to a food processor and add 1/2 teaspoon salt. Blend on high, stopping to scrape down the sides of the bowl as necessary with a rubber spatula, until the mixture is completely smooth and creamy, 5 to 7 minutes; the nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Add the sweetener if using and any additional flavorings (see below) and continue to blend until smooth. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.
For peanuts mix in 2 tablespoons cocoa powder and 3 tablespoons honey For almonds mix in 2 teaspoons vanilla and 2 tablespoons honey For cashews mix in 1/2 teaspoon ground cinnamon and 2 tablespoons honey For hazelnuts mix in 1/4 cup cocoa powder, 1 teaspoon vanilla and 1/3 cup sugar ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 13832,"Sherry Sangaree Ice 2 ounces amontillado sherry 1 tablespoon honey liqueur (recommended: Baerenjaeger) Strip fresh orange zest Mace blades or pinch ground mace, or freshly ground nutmeg Instructions: Fill a cocktail shaker or small pitcher with ice. Add the sherry and honey liqueur. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into sherry copitas or cordial glass. Garnish with the orange and a pinch of spice. Drink. Serving suggestions: sherry copitas or cordial glass. ","[Sherry, Cava, Moscato, Vinho Verde]" 13833,"Four Bean Salad Kosher salt and freshly ground black pepper 2 pounds green beans, trimmed 1/3 cup olive oil
2 tablespoons honey
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 cloves garlic, grated or minced
2 cups cooked baby lima beans, canned or frozen
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can white beans, such as cannellini or great northern beans, rinsed and drained
1/2 cup sliced almonds
1/4 cup dried cranberries
4 scallions, thinly sliced
2 tablespoons chopped fresh cilantro Instructions: Bring a pot of salted water to a boil and prepare a bowl of ice water. Add the green beans to the boiling water and cook until still very crisp, 1 to 2 minutes, then transfer to the ice water until cool. Cut in half. Whisk together the oil, honey, mustard, vinegar and garlic in a large bowl. Season lightly with salt and pepper. Add the green beans, lima beans, kidney beans, white beans, almonds, cranberries and scallions and toss until everything is coated. Season to taste. Sprinkle with cilantro. Serve immediately or cover and refrigerate until ready to serve, up to 1 day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13834,"Crispy Fried Tofu Sandwich One 14- to 16-ounce package extra-firm tofu 1 cup dill pickle juice (from a 16-ounce jar) 1 teaspoon chili powder 1 teaspoon smoked paprika 1 teaspoon sugar Kosher salt 1 cup all-purpose flour 2 tablespoons cornstarch 1/2 teaspoon baking powder 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1/4 cup Dijon mustard 1/4 cup maple syrup or agave Vegetable oil, for frying 4 burger buns Vegan Buffalo Mayo, recipe follows Shredded lettuce and dill pickles, for serving One 12-ounce package silken tofu 2 tablespoons buffalo hot sauce 2 teaspoons Dijon mustard Juice of 1 lemon Kosher salt Instructions: For the tofu: Slice the tofu in half widthwise and then across to create 4 large pieces. Arrange the pieces in a large microwave-safe airtight container (some overlap is ok) and freeze overnight. Remove the lid from the container and microwave the tofu on high, stopping every 2 minutes to pour off the water and check if the tofu is thawed, about 6 minutes,. Transfer the tofu to a strainer while making the brine. Whisk the pickle juice, chili powder, smoked paprika, sugar, and 1 teaspoon salt in the same airtight container. Gently press the tofu pieces between your palms to expel any excess water, then nestle in the brine in an even layer. Cover and marinate the tofu in the refrigerator for at least 1 hour or up to 8 hours. For the sandwich: Whisk the flour, cornstarch, baking powder, chili powder, garlic powder, onion powder, dried oregano, smoked paprika, and 1/2 teaspoon each salt and pepper together in a medium bowl. Stir in 1 to 2 tablespoons of the pickle brine to create clumps. Whisk the Dijon and maple syrup plus 2 tablespoons of warm water together in a separate small shallow bowl. Pour 2 inches of oil into a large high-sided skillet or a Dutch oven and set over medium heat until the oil reaches 350 degrees F. While the oil is heating, dredge the tofu. Remove one piece from the brine and toss in the flour mixture to coat, shaking off the excess. Dip in the Dijon mixture, making sure all sides are coated, then dredge in the flour again, pressing to adhere the flour. Transfer the coated tofu to a plate while coating the rest. Add all four pieces of tofu to the hot oil, leaving space between each piece. (Fry in batches if the skillet is getting crowded.) Fry until the coating is a deep golden brown, flipping the tofu halfway, about 5 minutes. Transfer the fried tofu to paper towels or a baking sheet lined with a wire rack to drain. Spread some Vegan Buffalo Mayo on the burger buns, add a piece of tofu to each and layer with some lettuce and dill pickles. Add the tofu, hot sauce, Dijon, lemon juice and 1 teaspoon salt to a blender or food processor. Blend on high, stopping to scrape the sides as needed, until the mixture is smooth, 3 to 5 minutes. Transfer to a pint jar or airtight container and refrigerate for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13835,"Shrimp and Oyster Gumbo with Okra 1 1/2 pounds jumbo shrimp, with heads and shells 1 blue crab 1 onion, halved 2 bay leaves 5 sprigs fresh thyme 1/4 teaspoon cayenne 2 tablespoons Old Bay seasoning 2 lemons, halved and squeezed 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour 2 yellow onions, chopped 2 celery stalks, chopped 1 green bell pepper, chopped 4 garlic cloves, finely chopped 1 pound okra, cut into 1/4-inch slices 1 teaspoon sea salt 1/2 teaspoon cayenne 1/2 teaspoon Old Bay seasoning 1 (15-ounce) can chopped tomatoes, drained 3 bay leaves 3 fresh thyme sprigs, leaves striped from the stem 2 quarts Shrimp Stock 1 1/2 pounds reserved peeled shrimp 1 pint raw, shucked oysters (about 20 pounds unshucked) 3 cups cooked long-grain white rice Chopped flat-leaf parsley and green onions, for garnish Crusty French bread Fire Water, recipe follows Instructions: To make the shrimp stock: Peel the shrimp, and toss the heads and shells into a large stock pot; refrigerate the peeled shrimp until ready to cook in the gumbo. Add the crab, onion, bay leaves, thyme, cayenne, Old Bay, and lemons to the pot. Cover with 2 1/2 quarts of cold water. Allow the liquid to slowly come to a boil, and then lower the heat. Gently simmer for 45 minutes, uncovered, skimming any foam that rises to the top. Strain the stock into a heatproof container or another pot to remove the chunky solids; at this point you should have about 2 quarts of flavorful broth to use in the gumbo. Cool until needed. To make the gumbo, you must start with a roux base: Melt the butter over medium-low heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps - it may lock-up like cake frosting but just keep stirring through it. Cook the roux until it's the color of a walnut and smells equally as nutty, this should take about 15 minutes. Add the onions, celery, bell pepper, garlic, and okra (if it ain't got okra, it ain't gumbo!); season with salt, cayenne, and Old Bay. Mix in the tomatoes, bay leaves, and thyme. Cook for 10 minutes, stirring now and then, until the vegetables are soft. Pour in the cooled shrimp stock and stir to combine. Bring the mixture to a boil, and then reduce the heat. Simmer for 45 minutes, stirring occasionally, until the gumbo is dark and thick. Toss in the shrimp and oysters, cook about another 15 minutes; adjust seasoning. To serve: Ladle the gumbo into shallow bowls and pile some rice in the center. Sprinkle the parsley and green onions over the top. Pass the French bread and hot sauce at the table. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13836,"Flash Fried Oysters \In Tuxedo\ with Black and White Truffles 1/2 gallon peanut oil 8 ounces yellow cornmeal Salt and pepper 1-ounce cayenne 1-ounce paprika 24 oysters, shucked 1 tomato 1/2 bunch watercress, trimmed and cleaned 3 ounces favorite vinaigrette 4 slices pullman loaf bread Truffle mayonnaise, recipe follows 1 small black truffle, very thinly sliced 1-ounce white truffle oil 2 ounces black truffle ends and pieces 6 egg yolks 1-ounce white wine vinegar 5 ounces canola oil 2 ounces truffle oil Salt and pepper Instructions: Heat the oil in a large deep pot to 325 degrees F. Season the cornmeal with salt, pepper, cayenne, and paprika and mix well. Dredge the oysters in the seasoned cornmeal, shaking off any excess. Slice the tomatoes into thin slices. Season tomato slices and watercress with some of the vinaigrette, and salt and pepper. Toast the pullman bread. Spread bread with truffle mayonnaise and place tomato and watercress on each piece of bread. Flash-fry oysters in peanut oil for about 30 seconds, or until golden brown and season with salt and pepper. Place tomato-watercress bread and oysters on each of 4 plates. Garnish with black truffle slices and truffle oil. Combine ingredients, except for oils in a blender or food processor and mix. With the machine running on low, slowly drizzle in the oils until a mayonnaise consistency develops. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Sparkling wine]

" 13837,"Sunny Irishman Freshly brewed coffee 1/2-ounce orange liqueur (recommended: Cointreau) 1/2-ounce Irish whiskey Whipped cream Instructions: Fill a mug most of the way with hot coffee. Stir in orange liqueur and Irish whiskey, to taste. Add a heaping dollop of whipped cream and drizzle with creme de menthe. ","[Bourbon, Irish Whiskey, Brandy]" 13838,"Rosalia's Chicken Stew with Vegetables 2 1/2 pounds chicken, preferably freerange, cut into 8 pieces 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons olive oil 30 cippolini or pearl onions, peeled 3/4 pound carrots, sliced into 1/2inch rounds 8 small red or white rose potatoes 1 bay leaf 1 cup dry white wine 4 cups chicken stock, preferably homemade 2 1/2 ounces whole almonds 3 large cloves garlic 1/2 teaspoon loosely packed saffron threads 3 hardboiled eggs, separated, whites finely chopped Instructions: Rinse the chicken well under cold running water and pat dry with paper towels. Season generously with salt and pepper. In a large heavy skillet, heat the olive oil over medium/high heat. Brown the chicken pieces evenly on all sides, then transfer to a covered heatproof casserole. Add the onions and carrots to the hot skillet and cook, stirring occasionally, for about 10 minutes, until golden. Transfer them to the casserole with the chicken. Place the potatoes around the edges of the casserole and again season with salt and pepper. Add the bay leaf. Pour off most of the fat from the skillet and, over high heat, deglaze it with the white wine. Cook, stirring and scraping the bottom and sides of the pan to release all the flavorful bits into the liquid, for about 3 minutes. Pour the wine over the chicken, add the stock and bring up to the boil. Reduce the heat to very low, cover and simmer for 25 to 30 minutes, until the chicken thighs test done. Check the pan occasionally to make sure the liquid is kept at a slow simmer. If it boils the chicken will be tough. Transfer the chicken and vegetables to a platter with a slotted spoon and discard the bay leaf. To make the picada: combine the almonds and garlic in a food processor and process them to a fine paste. Add the saffron and the hardboiled egg yolks only, process again and add enough of the liquid from the casserole to make a smooth paste. Return the casserole to mediumhigh heat and whisk the picada into the cooking liquid. Simmer until the sauce is reduced to about 3 cups, and taste for seasoning. Return the chicken and vegetables to the pan and turn to coat them with the sauce and heat through. Serve in the pan, sprinkled with the egg whites. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 13839,"Grilled Shrimp with Spicy Veg Noodles 6 tablespoons fish sauce 1/4 cup lime juice (from 2 limes)
1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 tablespoons sugar
2 cloves garlic, minced
1 jalapeno or serrano, thinly sliced
1 pound (16-20) shrimp, peeled and deveined, tail on if desired
3 large carrots, cut into spiral noodles
3 mini cucumbers, cut into thin half-moons
2 zucchinis, cut into spiral noodles
1 medium beet, peeled and cut into spiral noodles
1/2 cup fresh mint leaves, torn
1/4 cup fresh cilantro leaves
3 scallions, thinly sliced
1/4 cup roasted salted peanuts, chopped
Instructions: In a measuring cup, combine the fish sauce, lime juice, oil and vinegar and whisk together. Whisk in the sugar, garlic and jalapeno. Pour half into a medium bowl and half into a large bowl. Add the shrimp to the medium bowl and toss. Heat a cast-iron grill pan over medium-high heat. Grill the shrimp until they are pink and opaque, 2 to 3 minutes per side. Remove from heat and set aside. Add the carrots, and cucumbers, zucchinis and beets to the dressing and toss until very coated. Fold in the mint, cilantro and scallions. Sprinkle with the peanuts and top with the grilled shrimp. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13840,"Crispy Chicken with Roasted Broccoli 2 large eggs 1 tablespoon dijon mustard 1 clove garlic, minced 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 4 skinless, boneless chicken breasts (about 6 ounces each) 1 1-pound bag broccoli florets 1 cup grape tomatoes (about 6 ounces) 2 tablespoons extra-virgin olive oil, plus more for frying 2 cups panko breadcrumbs 1 tablespoon cornstarch Cooked white or brown rice, for serving Instructions: Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss. Let sit 10 minutes. Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes. Meanwhile, whisk the panko, cornstarch and 1/2 teaspoon salt in a shallow bowl. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely. Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes. Serve with the vegetables and rice. Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13841,"Sunny's Spicy Spinach Panzanella 1 baguette, split and cut into bite-size cubes 3 tablespoons olive oil Kosher salt and freshly ground black pepper 2 teaspoons whole grain mustard Zest of 1 lemon 3 tablespoons lemon juice 1/3 cup olive oil Salt and freshly ground black pepper 10 to 12 pickled jalapeno slices, chopped 10 to 12 super-thin slices red onion, sliced in half 10 ounces baby spinach 1/4 cup sliced black olives, lightly chopped 4 heirloom tomatoes, chopped into chunks Instructions: Toast the baguette cubes: Preheat the oven to 400 degrees F. In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper then toss again. Pour onto a nonstick baking sheet and toast in the oven until golden on all sides, making sure to remove and toss in 3 to 4 minute intervals. This should take 12 to 14 minutes. Remove and allow the cubes to cool slightly before tossing back into the large bowl. Make the vinaigrette: In a medium bowl, combine the mustard, lemon zest and lemon juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes. Build the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13842,"Roasted Chicken Provencal 3 medium tomatoes, cut into 1-inch-thick wedges 1 red or yellow bell pepper, cut into 1-inch-thick strips 1 large onion, cut into 1-inch-thick wedges 1/4 cup pitted Nicoise or Kalamata olives 4 anchovy fillets, coarsely chopped 2 tablespoons orange marmalade 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper One 3- to 4-pound whole chicken 1 small sprig fresh rosemary Instructions: Preheat the oven to 425 degrees F. Put the tomatoes, bell pepper, onion, olives and anchovies in a large roasting pan. Add the marmalade, oil, 1/4 teaspoon salt and 1 tablespoon water and toss to coat thoroughly. Pat the chicken dry, insert the rosemary into its cavity and sprinkle with 1 1/2 teaspoons salt and a couple turns of pepper. Push the vegetables to the sides of the roasting pan and put the chicken breast-side up in the center. Roast for 30 minutes. Flip the chicken so that it is breast-side down and continue to roast until golden brown all over, about 15 minutes. Flip the chicken back to breast-side up and continue to roast until the vegetables are saucy and tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F), about 15 minutes more. Let rest for 10 minutes, then cut the chicken into pieces and serve with the vegetables.
","[Rhone Blends, Pinot Gris, Vermentino, Gavi]" 13843,"Deconstructed Pan Grilled Caesar 1/4 cup extra-virgin olive oil 2 cloves garlic, chopped Kosher salt and freshly ground black pepper 3 heads romaine lettuce hearts 1/2 lemon Shaved Parmesan Anchovy oil from can of anchovies packed in olive oil Handful fresh flat parsley leaves, chopped Instructions: Heat grill pan over high heat. For the salad, in a small bowl combine olive oil, garlic, a few pinches of salt and about 15 grinds pepper. Cut lettuce heads in half lengthwise and brush with olive oil mixture. Grill lettuce until nicely blackened and wilted. Grill in stages if your grill pan isn't large enough to grill in one stage. Transfer lettuce to a serving platter. Squeeze lemon over the lettuce. Sprinkle shaved Parmesan over the top, drizzle with the anchovy oil and finish with parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13844,"Curry and Cayenne Cashews 2 tablespoons unsalted butter 4 teaspoons Madras curry powder 1 teaspoon kosher salt 1/4 teaspoon cayenne 2 cups roasted salted cashews Instructions: Preheat the oven to 350 degrees F. Melt the butter in a small skillet, then add the curry powder, salt, and cayenne and cook, stirring constantly, until aromatic, about 30 seconds.
Toss the cashews with the curry butter on a baking sheet, spread the nuts in a single layer. Bake until the nuts are hot and shiny, about 10 minutes. Cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 13845,"Cheeseburger Bowls One 28-ounce bag oven fries 4 tablespoons salted butter, melted 2 teaspoons chopped fresh rosemary 4 pre-made burger patties 1 tablespoon olive oil 2 tablespoons steak seasoning 4 slices Cheddar 1 cup shredded lettuce 1 tomato, diced 1/2 cup ketchup 1/2 cup mustard 1 cup pickles 1/2 cup jarred jalape?os Instructions: Toss the fries with the melted butter and rosemary on a baking sheet, then spread out on the baking sheet. Bake according to the package instructions (usually 25 to 28 minutes at 425 degrees F). Meanwhile, preheat a grill to medium-high heat. Drizzle the patties with the olive oil, then sprinkle with the steak seasoning and cook to your desired doneness, about 6 minutes per side for medium. Add a cheese slice to each in the final couple minutes of cooking and allow to melt. Serve the fries in bowls, topped with the patties. Garnish with the lettuce, tomato, ketchup, mustard, pickles and jalape?os. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 13846,"Cantaloupe Salad 1/2 cantaloupe, sliced into wedges 1 tablespoon honey 1 (1-inch) piece fresh ginger, peeled and finely grated into a small bowl Small handful fresh mint, leaves torn Instructions: Arrange cantaloupe slices on a serving platter. Drizzle with honey. Press the grated ginger firmly down into the bowl and then tilt bowl to 1 side to release juices, drizzling ginger juice over cantaloupe. Top with freshly torn mint and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 13847,"Antipasti Platter 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks Pinzimonio, recipe follows Marinated Olives, recipe follows Roasted Pepper Salad, recipe follows 1 loaf focaccia bread, sliced, with cheese 1/2 cup olive oil 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 1 tablespoon lemon zest 1/2 teaspoon dried crushed red pepper flakes 1 1/2 cups Sicilian cracked green olives 1 1/2 cups kalamata olives 2 tablespoon chopped fresh basil leaves 3 red bell peppers 2 orange bell pepper 1/3 cup pitted kalamata olives, thinly sliced 1/4 cup olive oil 2 tablespoons drained capers 6 fresh basil leaves, chopped 2 garlic cloves, minced Salt and freshly ground black pepper Instructions: Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate. Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes) Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip. Yield: 4 to 6 servings Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve. Yield: 3 cups Prep Time: 15 minutes Cook Time: 1 minute Inactive Prep Time: 12 hours Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes. Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days. Yield: 6 servings Prep Time: 15 minutes Cook Time: 15 minutes Inactive Prep Time: 20 minutes ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 13848,"Fresh-Mex Corn Wontons 3 ears corn, husked 1 small lime 1 1/2 cups sour cream 1/4 cup fresh cilantro, finely chopped 2 teaspoons hot sauce Kosher salt 36 square wonton wrappers 2 plum tomatoes, diced (about 3/4 cup) 1 medium avocado, diced (about 3/4 cup) 1/2 cup finely diced red onion Vegetable oil, for frying Instructions: Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes. Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside. Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl. Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper. Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it). Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 13849,"Grilled Cheesy Garlic Bread 1/2 cup virgin olive oil 2 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 1/4 teaspoon dried basil Salt 1 loaf Italian bread, sliced into 1/4-inch slices 1 cup shredded mozzarella Instructions: Preheat grill to low-medium heat. In a small bowl, combine olive oil, garlic, red pepper flakes, basil and salt. Brush both sides of the bread with the olive oil and garlic mixture. Place the bread on the grill and grill both sides, until golden and crisp; about 5 minutes. Sprinkle the top with cheese and place in the broiler until bubbly and golden, if inside. If outside, cover the grill and cook until the cheese is melted and bubbly. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 13850,"Portobello Mushroom Fries Canola oil, for deep frying 6 large portobello mushroom caps 3/4 cup all-purpose flour 3 eggs, beaten Kosher salt and freshly ground black pepper 1 1/2 cups panko bread crumbs Italian seasoning 1 tablespoon paprika 2 teaspoons garlic powder Instructions: Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F. Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips. Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom \fries\ in the flour, followed by the egg mixture and finally in the seasoned panko.
Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13851,"Kiwi Lime Pie 14 whole graham crackers (the 4-section large pieces) 1/2 cup macadamia nuts
1 stick (8 tablespoons) salted butter, melted
1/3 cup sugar
1 tablespoon lime zest plus 1/2 cup lime juice 2 large egg yolks
One 14-ounce can sweetened condensed milk 1 cup heavy cream, chilled 2 tablespoons sugar
5 kiwis, peeled Instructions: Preheat the oven to 350 degrees F. For the crust: Put the graham crackers and most of the macadamia nuts in the bowl of a food processor and process until smooth. Add the butter and sugar and process again to combine. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly while you make the filling. For the filling: In the bowl of a stand mixer, add the lime zest and juice and egg yolks and mix until combined. Add the condensed milk and mix on high until smooth and thick. Pour the mixture into the crust and bake until no longer jiggly, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour, more if possible. For the topping: Pour the cold heavy cream into a clean mixer bowl. Add the sugar and beat on high speed until the whipped cream is very stiff. Slice the kiwis and cover the surface of the cooled pie with the slices. Spread the whipped cream on top. Slice the remaining kiwi slices in half and decorate the top of the pie with them. Chop the remaining macadamia nuts, sprinkle on top and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13852,"No-Bake Raspberry Cheesecake 3 cups graham cracker crumbs 1/3 cup granulated sugar 12 tablespoons salted butter, melted 16 ounces cream cheese, softened 2 cups vanilla yogurt 1 cup powdered sugar 1 tablespoon vanilla extract One 8-ounce container whipped topping, such as Cool Whip 1/3 cup raspberry preserves 1 cup fresh raspberries Instructions: For the crust: Line a 9-by-13-inch baking pan with parchment paper, allowing a couple of inches of overhang on the longer side. This will help remove the cheesecake once set. Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside. For the filling: Add the cream cheese, yogurt, powdered sugar and vanilla to a blender, then blend until smooth. Add to a bowl and completely fold in the whipped topping. Pour over the top of the prepared crust and smooth. Add spoonfuls of the preserves to the top and, using a skewer or knife, swirl the preserves. Grid the top with fresh raspberries. Cover and refrigerate until completely chilled, 3 hours. Remove and slice into squares to serve. The cheesecake pieces can be stored in an airtight container in the fridge for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 13853,"Cucumber and Bread Salad 1 1/2 Bolillos, or 1/4 loaf crusty Italian bread 6 pickling cucumbers, peeled and cut into 3/4-inch chunks 1 small red onion, thinly sliced 3 Italian Roma tomatoes, chopped 1/2 cup green olives, pitted and cut in half 6 ounces Panela cheese, cut into 1/2-inch cubes 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 bunch cilantro, chopped 3/4 teaspoon salt 1/2 teaspoon cracked black pepper Lettuce leaves for serving Instructions: Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for 30 to 45 minutes. Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl. Add the remaining ingredients and the bread cubes. Toss well, cover and chill 30 minutes. Serve cold on lettuce-lined plates. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 13854,"Cookies and Cream Ice Cream Bars 20 cookies and cream cookies 3 tablespoons butter, melted 4 cups cookie dough cream ice cream, softened 1/4 cup caramel ice cream topping 2 cups thawed whipped topping Shaved semi-sweet chocolate, for garnish Instructions: Double line a 9-inch square baking pan with foil, leaving 2 handles extended over the sides. Pulse the cookies in a food processor until fine. Toss the cookies and butter in a medium bowl. Firmly press the cookie crumbs into the bottom of the prepared pan. Carefully spread the softened ice cream across the crust. Drizzle with the caramel and top with the whipped topping. Sprinkle with a dusting of shaved chocolate. Place in the freezer for 3 hours to firm up. Slice into bars to serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 13855,"Almost-Famous Fried Pickles 1/4 cup mayonnaise 1 tablespoon drained horseradish 2 teaspoons ketchup 1/4 teaspoon Cajun seasoning Peanut or vegetable oil, for frying 1/2 cup all-purpose flour 1 3/4 teaspoons Cajun seasoning 1/2 teaspoon Italian seasoning 1/4 teaspoon cayenne pepper Kosher salt 2 cups sliced dill pickles, drained Instructions: Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside. Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry. Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 13856,"Hawaiian Roll Cinnamon Rolls 3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the muffin tin 1 1/2 cups granulated sugar, plus more for dusting 1/4 cup ground cinnamon
24 Hawaiian sweet rolls, such as King's Hawaiian Original Hawaiian Sweet Rolls 1 cup confectioners' sugar 2 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
Instructions: For the rolls: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with butter and dust with granulated sugar. Set aside. In a small bowl, combine the granulated sugar and cinnamon. Set aside.
Cut the entire pack of rolls in half horizontally (keeping all top and bottom halves separately intact). Open up the rolls like a book on a piece of parchment so they are laying cut-side up. Spread 2 sticks (1 cup) of the butter over the cut side of both halves. Sprinkle half of the cinnamon-sugar mixture over the butter on the bottom half of the rolls, then top with the top half of the rolls, creating a cinnamon-sugar sandwich.
Using a rolling pin, flatten the rolls. Spread the remaining 8 tablespoons butter on top and coat with the remaining cinnamon-sugar. Starting with the long end closest to you, use the parchment paper to roll up the rolls into a tight jelly roll. Slice the roll into 12 slices and place a slice into each cup of the prepared muffin tin. Bake until golden brown and bubbling, about 20 minutes.
For the glaze: Meanwhile, mix the confectioners' sugar, butter and vanilla in a small bowl. Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency.
Cool the rolls in the tin for 10 minutes, then transfer to a plate. Drizzle with the glaze and serve warm.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 13857,"Rugelach Blue coarse sugar, for sprinkling White coarse sugar, for sprinkling 1 refrigerated pie crust 3 tablespoons jam Instructions: Preheat the oven to 375? F. Line a baking sheet with parchment paper. Sprinkle blue and white coarse sugar on a work surface. Unroll the pie crust onto the sugar and press into the sugar. Spread the dough evenly with the jam. Cut into 16 wedges. Roll up each wedge, starting at the end opposite the pointy tip. Arrange on the baking sheet, pointy-tip down. Bake until the wedges are golden, 20 to 25 minutes. Transfer the pan to a rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer]" 13858,"Lavender-Chamomile Tequila Crushed ice, for serving 2 ounces Chamomile-Infused Reposado, recipe follows 3/4 ounce Lavender Honey Simple Syrup, recipe follows 3/4 ounce freshly squeezed lime juice
Dash bitters, such as Peychaud's Lavender sprig or chamomile flower, for garnish 1 cup reposado tequila 2 bags chamomile tea
1/2 cup honey 2 teaspoons dried lavender
Instructions: Fill a rocks glass with crushed ice. Shake the Chamomile-Infused Reposado, Lavender Honey Simple Syrup, lime juice and bitters in a cocktail shaker. Pour into the glass and garnish with a lavender. Serve immediately. Put the tequila in a measuring cup, add the tea bags and let steep for 30 minutes; remove and discard the tea bags. Store in a jar. Put jar in your purse. Cry at a bus stop. (Not those last parts.) The reposado can be refrigerated for up to 1 month.
Put the honey, lavender and 1/2 cup water in a small saucepan over medium heat and warm, stirring once or twice, until the honey melts. Cool; strain into a jar. The simple syrup can be refrigerated, covered, for 1 week.
","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 13859,"South Carolina-Style Mustard Barbecue Sauce 1 cup yellow mustard 2 teaspoons Worcestershire sauce 1/4 cup red wine vinegar 1/4 cup white vinegar 1 teaspoon packed light brown sugar Freshly ground pepper Instructions: Whisk the mustard, Worcestershire sauce, red wine vinegar, white vinegar, brown sugar and 1/2 teaspoon pepper in a bowl until combined. Refrigerate until ready to serve.
Photograph by Andrew Purcell ","[Chardonnay, Merlot, Zinfandel]" 13860,"Spiked Chocolate and Coffee Milkshakes 1 pint milk chocolate gelato 1/4 cup cold-brew coffee, such as Stumptown
1/4 cup Irish cream liqueur, such as Baileys Soft whipped cream, for topping
Instructions: In a blender, blend the gelato, coffee and liqueur. Divide the milkshake between 2 mugs. Top with whipped cream. ","[Port, Tawny Port, Ruby Port]" 13861,"Lucia-Lucia Fried Rice 1 long link Mexican chorizo sausage, casing removed, and chorizo crumbled 1 tablespoon peanut oil
2 teaspoons cumin seeds 2 teaspoons brown mustard seeds 6 fresh curry leaves, see Cook's Note 1 red onion, chopped finely 1/4 cup peanuts 3 cloves garlic, sliced 2 teaspoons turmeric 1 teaspoon paprika 2 Roma tomatoes, chopped 1/2 cup fresh okra, sliced Olive oil, for cooking eggs 2 eggs, beaten 2 cups cooked white basmati rice 1/2 cup chopped fresh cilantro leaves Juice of 1/2 lime Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Heat a large saute pan over medium heat and add the chorizo. Cook the sausage until cooked through and crispy. Remove the sausage from the pan, leaving the fat in the pan.
Add the peanut oil to the chorizo fat and add the cumin seeds and mustard seeds. Cook's Note: Be careful! The seeds will start popping. When the seeds start to pop, add the curry leaves, which will sputter too, so watch out! Then add the onion, peanuts, garlic, turmeric, and paprika, sauteing until the onions are soft and golden brown. Add the tomatoes and okra. Cook until the tomatoes are soft and mushy and the okra is tender.
Meanwhile, in a small nonstick pan, heat a drizzle of olive oil over medium heat and scramble the eggs.
Add the cooked rice to the tomato mixture and stir. Cook until the rice is warmed through. Stir in the chorizo, scrambled eggs, chopped cilantro, and lime juice. Taste the mixture and season with salt, and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 13862,"Blinchiki 3 eggs 1/2 teaspoon salt 1 soup spoon sugar 1 cup milk 2 cups flour Splash of vegetable oil Instructions: Mix the eggs, salt and sugar until thoroughly blended. Stir in 1 cup of milk. Add flour until a thick batter is formed. Add a splash of vegetable oil to mixture. Pour the batter into a hot, oiled skillet. Fry until golden on 1 side, then flip over and brown the other side. ","[Chardonnay, Riesling, Gewrztraminer]" 13863,"Sangria Blanca 2 bottles dry white, such as sauvignon blanc 1/2 cup Spanish sherry 1/2 cup orange-flavored liqueur (recommended: Cointreau) 1/4 cup sugar 1/2 bunch seedless white grapes 1 lemon, unpeeled and sliced 2 peaches, unpeeled, pitted, and sliced 1/2 honeydew, peeled, seeded, and diced 1/2 liter club soda Instructions: Combine all ingredients in a large pitcher, stirring until sugar is completely dissolved. Serve immediately, or if making in advance, refrigerate up to 24 hours, and then add the club soda just before serving. ","[Viognier, Vermentino, Albarino, Riesling]" 13864,"Tagliatelle Bolognese 2 ounces dried porcini mushrooms, wiped of grit 1/4 pound pancetta or slab bacon, finely chopped 1 medium onion, finely chopped 2 celery stalks, finely chopped 2 carrots, finely chopped 5 garlic cloves, minced 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 bay leaves 2 sprigs rosemary 1 1/2 pound ground pork 1 1/2 pound ground beef 2 cups milk 1 (28-ounce) can crushed tomatoes 2 cups dry red wine Kosher salt and freshly ground black pepper 1 pound dry tagiatelle pasta Freshly grated Parmigiano-Reggiano, for serving 1 handful fresh basil leaves Fresh ricotta cheese Instructions: Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop. Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender. In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes. Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper. When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian \al dente). Drain the pasta well and toss with the Bolognese sauce. Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 13865,"Honey-Roasted Rainbow Carrots 1 tablespoon honey 1 tablespoon olive oil
Scant 1/4 teaspoon cayenne
Kosher salt
1 pound baby rainbow carrots, tops trimmed 1 teaspoon finely grated lemon zest
Instructions: Preheat the oven to 375 degrees F. Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes. Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 13866,"Sunny's Easy Chocolate Apple Pie Cake 2 tablespoons unsalted butter 1 box chocolate cake mix, plus additional ingredients for making the cake 1 store-bought 8-inch apple pie 8 ounces bittersweet chocolate chips 1 cup heavy cream
1 tablespoon dark rum
Kosher salt
1 cup chopped pecans
Instructions: For the chocolate apple pie cake: Preheat the oven to 350 degrees F. Use the butter to grease the bottom and sides of a 9-inch cake pan or springform pan. Cut out a circle of parchment paper to fit the pan and place it on the bottom. In a large bowl, prepare the cake batter as instructed on the box. Pour 1 cup of the batter into the cake pan and spread it out. Add the apple pie on top of the cake batter, then pour the rest of the cake batter over the top and around the sides. Spread it to make sure there are no air pockets. Bake the cake until a toothpick inserted in the center and around the edges comes out clean, 50 to 55 minutes. Remove to a rack to cool slightly. When cool enough to handle, turn the cake out onto the rack, peel off the parchment paper and allow to cool completely. For the ganache: Pour the chocolate chips into a medium bowl. In a small pot on medium heat, add the heavy cream, rum and a pinch of salt and whisk until warm. Pour over the bowl of chips and allow to sit and soak in for 2 minutes. Whisk to melt the chocolate completely. Place the cake on a serving platter, pour the ganache in the center and spread gently outward over the edges. Sprinkle with the pecans and serve. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]

" 13867,"Fresh Goat Cheese, Pears and Candied Walnuts with Lavender Honey 12 small rounds fresh goat cheese (about 1 ounce each) 3/4 cup lavender honey (or use regular honey) 1/2 cup candied walnuts 3 fresh pears, preferably Bosc, cored and cut into 1/8-inch thick slices Instructions: Place 2 goat cheese rounds on each plate. Pour 1 tablespoon of the honey over each round. Scatter 5 or 6 nuts over and around the cheese, and arrange several pear slices around each plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13868,"Guitar Shaped Chocolate Chip Cookie with Marshmallow Fluff 1 (8-ounce) tube of your favorite chocolate chip cookie dough 1 (8-ounce) jar marshmallow fluff 2 small tubes cake writing gel, your favorite color 1 package peanut candy covered chocolates (recommended: M&M's) 1 package your favorite sour gummies 1 box animal crackers Instructions: Preheat the oven to 350 degrees F. Take cookie dough and form a guitar, basically taking a large circle, connecting it with a smaller circle and then a 6-inch rectangle as the shaft connected to the smaller circle. Bake on a non-stick pan for about 10 minutes. Let cool. To assemble, spread the fluff thinly over the cookie and decorate it with cake gel for the strings and the candy covered chocolates for the tuners. To finish, plate with crackers and gummy candies. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 13869,"Pork and Wild Rice Salad 1/2 cup converted (parboiled) wild rice blend, flavor packet discarded 3 medium carrots, sliced 1/4 teaspoon ground cinnamon 2 tablespoons apple cider vinegar Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 pork tenderloin (1 to 1 1/4 pounds), cut into 4 pieces 2 tablespoons extra-virgin olive oil 1/2 cup low-fat plain yogurt 1/4 cup pecans, toasted and finely chopped 1 small clove garlic, finely grated 12 cups mixed baby greens (about 8 ounces) 1/3 cup dried cranberries or dried cherries Instructions: Preheat the oven to 400 degrees F. Bring a pot of water to a boil, add the rice and cook until tender, 15 to 20 minutes. Drain; rinse under cold water.
Meanwhile, toss the carrots with the cinnamon, 1 tablespoon vinegar, and salt and pepper to taste in a bowl. Sprinkle the pork with 1/4 teaspoon each salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and brown all over, 5 minutes. Add the carrots and cook 2 minutes. Transfer the skillet to the oven; roast until a thermometer inserted into the pork registers 150 degrees F, 8 to 10 minutes. Transfer the pork to a cutting board.
Whisk the yogurt, pecans, garlic, the remaining 1 tablespoon vinegar, 1 tablespoon water, 1/4 teaspoon salt, and pepper to taste in a large bowl. Stir in the roasted carrots and pan drippings. Add the greens, dried cranberries and rice and toss. Season with salt and pepper and divide among plates. Slice the pork and add to the salads.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13870,"Braised Pork Belly Bao 1 1/2 pounds fresh pork belly, with skin 1 tablespoon peanut oil 1 tablespoon dark soy sauce 1/2 cup vegetable stock 4 tablespoons light soy sauce 1 heaping tablespoon brown sugar 1 tablespoon Shaohsing rice wine 1 tablespoon peanut oil 1-inch fresh ginger, peeled and grated 1 tablespoon Sichuan peppercorns 2 star anise 1 tablespoon cornstarch blended with 2 tablespoons water (cornstarch slurry) 1 cup salted peanuts, ground or chopped 2 heaping tablespoons brown sugar 10 to12 Chinese bao buns or small plain burger buns Quick Cucumber and Shallot Pickle, recipe follows 2 scallions, cut into 2-inch pieces, then julienned 4 sprigs fresh cilantro, chopped 1 hothouse or English cucumber, thinly sliced 1 large shallot, peeled and thinly sliced 1/4 cup mirin 1/4 cup rice vinegar 1 tablespoon sugar Instructions: For the pork belly: Bring a Dutch oven or heavy-bottomed pot of water to a boil. Add the pork belly and simmer for 30 minutes. Remove from the pot, rinse under cold water and then dry with some paper towels. Slice the pork into 3 even pieces and set aside. Heat a wok over high heat and add the peanut oil. When the oil begins to smoke, add the pork pieces and stir-fry for about 1 minute per side to brown. When the pork is browned, add the dark soy and stir-fry for another 2 minutes. Transfer the pork to a plate that will fit inside a large bamboo steamer with at least a 1-inch margin between the plate and the steamer. For the sauce: In a small bowl or measuring cup, stir to combine the vegetable stock, light soy sauce, brown sugar and rice wine; set aside. Reheat the wok and add the peanut oil. When the oil is hot, add the ginger, Sichuan peppercorns and star anise and then stir-fry for a few seconds. Add in the sauce and bring to a boil. Remove from the heat and pour the sauce over the pork. Place the plate of pork into a steamer over a wok or pot filled halfway with water and bring to a boil. Steam the pork over medium heat until the pork is tender, 1 hour to 1 1/2 hours. Check the pot occasionally to be sure that the water hasn't completely evaporated. Remove the pork from the steamer and transfer all of the juices from the pork into a small wok or pan. Bring to a boil over medium-high heat and stir in the cornstarch slurry. Cook for 1 to 2 minutes to thicken the sauce. In a mortar and pestle, crush the peanuts, or finely chop them with your knife. Combine the peanuts and brown sugar; set aside until ready to serve. Slice the pork belly. Fill each bao bun with a slice of pork and a few tablespoons of the thickened pork sauce, garnish with the sweetened peanut crumble, Quick Cucumber and Shallot Pickle, scallions and fresh cilantro. Put the cucumbers and shallots in a medium bowl. In a small saucepan, add the mirin, rice vinegar and sugar. Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from the heat and let cool. Pour the vinegar mixture over the vegetables and let marinate for 15 minutes or longer before serving. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 13871,"Creamed Spinach 3 pounds spinach 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 cloves garlic, lightly smashed 3/4 cup heavy cream 1 teaspoon freshly ground nutmeg 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Instructions: Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach is wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13872,"Braised Tomatoes 12 large tomatoes, cut in 1/2 4 cloves garlic, minced 2 teaspoons freshly chopped parsley leaves 2 teaspoons freshly chopped thyme leaves 2 teaspoons freshly chopped tarragon leaves 1/2 cup fresh bread crumbs 2 tablespoons oil Salt and freshly ground black pepper Instructions: Preheat oven to 200 degrees F. Place the tomatoes, cut side up, on a cookie sheet. Combine the remaining ingredients, except the oil, in a small bowl. Rub the tomatoes with a little oil and top each tomato with a generous amount the bread crumb and herb mixture. Season with salt and pepper and bake for 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13873,"Beet Salad 1 1/2 pounds beets, boiled, peeled and thinly sliced 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon caraway seeds 1/3 cup olive oil Salt and pepper 6 radishes, trimmed and thinly sliced 3 scallions, thinly sliced Green leaf lettuce 3 tablespoons finely chopped parsley Instructions: Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 13874,"Lemon Curd 5 egg yolks 1 cup sugar 4 lemons, zested and juiced 1 stick butter, cut into pats and chilled Instructions: Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 13875,"Pheasant and Pickled Walnut Terrine 1 pheasant 1/2 bottle red vermouth 1 pound streaky bacon rashers Salt Black pepper, freshly ground 1 jar pickled walnuts* *available online. Instructions: Remove the meat from the pheasant. Chop into small pieces and marinate in the red vermouth overnight. Preheat the oven to 350 degrees F. Line a terrine mold with bacon. Drain the pheasant meat and arrange half in the mold. Season with salt and pepper. Put a layer of walnuts on top and fill the rest of the mold with the pheasant. Season. Cover with bacon. Set the mold in a bain marie and cook in the preheated oven 45 minutes. When cooked, ease the terrine away from sides of the mold and leave to cool in the mold. Turn out for serving. ","[Chardonnay, Pinot Noir, Barolo, Rioja]" 13876,"Sweet and Savory Turkey Panini Canola oil, to fry 1 pound thick cut bacon, slices cut in 1/2 1/3 cup maple syrup 1 cup all-purpose flour 1 teaspoon cayenne Salt and freshly ground black pepper 2 cups thinly sliced shallots 1 cup mayonnaise 4 chipotle peppers, chopped 1 tablespoon adobo sauce 1 teaspoon chopped fresh cilantro leaves 1/2 lemon, juiced 1 tablespoon minced garlic 1 roasted skin-on turkey breast, store-bought 6 thick slices marble rye bread 8 to 12 slices smoked Cheddar Melted butter, to cook sandwiches Instructions: Fill a pot with 2-inches of canola oil and heat it to 375 degrees F. Preheat the oven to 400 degrees F. Arrange the bacon on a sheet tray with a rack. Brush the bacon with even amounts of maple syrup. Bake until crisp, about 18 to 22 minutes. Remove the bacon from the oven to a paper towel lined platter. Set aside. Combine the flour, cayenne, and salt and pepper, to taste, in a medium-sized bowl. Add the sliced shallots and toss the shallots in the flour to coat evenly. Shake off excess flour. Working in 2 batches, fry the shallots until crisp, about 2 to 3 minutes. Remove them to a paper towel lined platter and sprinkle with salt. Set aside. In a small bowl, mix together the mayonnaise, chipotles, adobo sauce, cilantro, lemon and garlic until well combined. Season with salt and pepper, to taste. Set aside. Slice the turkey breast into 1/4-inch slices. Lay the bread out on a large cutting board. Spread chipotle mayonnaise on each slice of bread. Top each slice of bread with a slice of smoked Cheddar and a couple slices of bacon. Sprinkle some crispy shallots on 3 slices of bread. Put a few slices of turkey on top of the onions. Sprinkle some additional shallots on the turkey. Form 3 sandwiches and spread each sandwich with a little melted butter. Put the sandwiches in a large skillet over medium heat. Cook, pressing down the sandwich with a spatula, for 3 to 4 minutes on each side. Remove the sandwiches from the pan and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13877,"Peach Slab Pie 3 pounds frozen peaches, thawed and well drained 1 cup sugar
1/2 cup all-purpose flour
3 tablespoons lemon juice
Pinch of salt
3 cups all-purpose flour, plus more for dusting 1/4 teaspoon salt
Zest of 1 lemon
3 sticks (1 1/2 cups) cold salted butter, cubed 1 large egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
Instructions: For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside. For the all-butter lemon pie crust: Combine the flour, salt and lemon zest in a large bowl. Add the butter and use a pastry cutter to gradually work it into the flour, until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes. Lightly beat the egg with a fork in a small bowl, then add it to the mixture. Next, add the cold water and vinegar and stir together until just combined. Divide the dough into 2 halves, form the halves into dough balls and place each ball into a resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and chill for at least 20 minutes (or freeze if not using immediately). Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking sheet with parchment, overhanging the parchment 3 inches on opposite sides of the baking sheet to resemble a sling (so you can lift the pie out). With a rolling pin on a lightly floured surface, begin rolling each piece of dough into a 9-by-13-inch rectangle. Roll the dough from the center outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. Place one rectangle in the bottom of the prepared baking sheet. Spread out the fruit mixture evenly on top. Place the second crust on top of the fruit. Press and fold the edges together and crimp. Cut several vents in the top of the pastry in a flower pattern. Bake until the crust is golden brown, about 1 hour 10 minutes. Cool for about an hour before lifting out and cutting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13878,"Banana-Coconut Pudding Smoothie 1 frozen banana, peeled and chopped 1/4 cup unsweetened coconut flakes 1 pitted date 1/2 teaspoon ground cinnamon, plus more for sprinkling 1/8 teaspoon ground nutmeg 3/4 cup coconut water Instructions: Combine the banana, coconut, date, cinnamon, nutmeg and coconut water in a blender and puree until smooth, adding more liquid if necessary. Pour into a glass and sprinkle with cinnamon. ","[Viognier, Riesling, Gewrztraminer]" 13879,"Cold Garbanzo and Cucumber Salad 3/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 2 cups canned garbanzo beans, drained 5 pickling cucumbers or Kirbies, peeled and diced 1 medium red onion, diced 2 tomatoes, peeled, seeded, and diced 1 bunch fresh basil, chopped Instructions: Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 13880,"Pimm's Cup Cocktail Ice cubes 4 lemon slices 4 cucumber slices 1 cup seltzer or lemon-lime soda 1 cup lemonade 3 cups Pimm's No. 1 Cup, available at liquor stores Instructions: Fill 4 (8 to 10-ounce) highball glasses with ice cubes. Divide the lemon and cucumber slices among the glasses. In a large pitcher, pour in the seltzer, lemonade and Pimm's. Stir to combine. Pour mixture into prepared glasses and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 13881,"Spanish-Style Noodles with Chicken and Sausage 3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks 1/2 pound sweet or hot Italian sausage, cut into 1/2-inch chunks
Kosher salt and freshly ground pepper 1 teaspoon dried marjoram or oregano 1/3 cup extra-virgin olive oil 2 medium onions, diced 3 cloves garlic, chopped 2 bay leaves 3/4 cup tomato puree 12 ounces spaghetti, broken into 3-inch pieces Grated manchego or parmesan cheese, for garnish (optional) Instructions: Bring a large kettle or pot of water to a boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.
Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.
Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and garnish with cheese, if desired. ","[Rioja, Tempranillo, Garnacha, Barbera]" 13882,"Strawberry Lemon Crepe Cake 1 lemon, zested (about 2 teaspoons) 1/4 cup plus 2 tablespoons lemon juice (90 milliliters) 1/4 cup plus 2 tablespoons granulated sugar (75 grams) 1/4 teaspoon kosher salt 2 eggs 2 tablespoons unsalted butter, cut into pats (28 grams) 1/4 teaspoon almond extract 1/4 cup white chocolate, chopped (45 grams) 1 1/2 cups buttermilk (375 milliliters) 1 1/2 cups water (375 milliliters) 4 eggs 2 lemons, zested 3 teaspoons vanilla extract, divided 1/2 teaspoon almond extract 2 tablespoons unsalted butter, melted, plus more for cooking, if needed (28 grams) 1/2 cup granulated sugar (100 grams) 1/4 teaspoon kosher salt 2 1/2 cups all-purpose flour (337 grams) 1/2 cup brick cream cheese, room temperature (125 grams) 1/4 cup powdered sugar (35 grams) 2 cups 35% cream (500 milliliters) 1 cup halved strawberries (150 grams) 1/4 cup sliced almonds, toasted (30 grams) Instructions: For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely. Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest. Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they\u2019re sticking. Allow the crepes to cool to room temperature. Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff. To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up. When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13883,"Smoked Pork Chops With Corn and Okra 4 bone-in smoked pork chops (3/4 inch thick), or 1 1/4 pounds ham steak, cut into 4 pieces Freshly ground pepper 1/4 teaspoon Cajun seasoning, plus more for sprinkling 1 tablespoon vegetable oil 1 small onion, chopped 3 ears corn, shucked and kernels cut off 1/4 pound okra, thinly sliced 1 large tomato, chopped 1 tablespoon honey Instructions: Sprinkle the pork chops with pepper and Cajun seasoning to taste. Heat the vegetable oil in a large skillet over medium-high heat. Add the chops and cook until golden brown, about 3 minutes per side. Transfer to a plate. Add the onion to the skillet and cook until softened, about 5 minutes. Add the corn and okra and cook until crisp-tender, about 2 minutes. Add the tomato, 3 tablespoons water, the honey and 1/4 teaspoon Cajun seasoning; cook until the tomato is slightly softened, 2 to 3 minutes. Return the chops to the skillet; cover and cook until the vegetables are tender and the chops are heated through, 2 to 5 minutes. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 13884,"Tomato Soup 2.0 6 pieces store-bought frozen garlic cheese bread, cut into large cubes (about 1 inch) 1/4 cup freshly grated Parmesan
1/4 cup olive oil 3 tablespoons jarred pesto, plus more for serving About 50 ounces condensed tomato soup (I'm using one 26-ounce can and two 10.75-ounce cans) One 14.5-ounce can diced tomatoes
1/2 cup freshly grated Parmesan, plus more for serving
2 tablespoons sherry cooking wine
1 tablespoons dried parsley leaves
Kosher salt and freshly ground black pepper 3 to 4 tablespoons heavy cream
Instructions: For the garlic bread croutons: Preheat the oven to 425 degrees F. Toss the cubed garlic bread with the Parmesan and place on a baking sheet. Bake until golden and crisp, 7 to 8 minutes. Set aside. For the soup: In a saucepot over medium heat, add the olive oil and jarred pesto. Cook the pesto for a couple minutes to allow the flavors to come out. Add the tomato soup, diced tomatoes, Parmesan, sherry, dried parsley and about half the amount of water listed in the soup can instructions. Season with salt and pepper. Bring to a simmer and simmer until heated through. Stir in the cream. Serve the soup in bowls and top with the garlic bread croutons. Sprinkle over some additional Parmesan and drizzle with pesto. Serve extra croutons on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13885,"Meatloaf with Kimchee and Spicy Glaze 1/4 cup gochujang 1 tablespoon clover honey
1 tablespoon low-sodium soy sauce
2 teaspoons canola oil 1 tablespoon finely grated fresh ginger
1/4 teaspoon red cl flakes 3 cloves garlic, finely chopped 1 cup prepared kimchee, drained well and chopped
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
2 large eggs
12 ounces ground chuck (80/20)
12 ounces ground pork (80/20)
1 cup canola oil 1/2 cup rice flour
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 large shallots, thinly sliced
2 tablespoons canola oil 5 large shiitake mushrooms, stems removed and caps coarsely chopped
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro 1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
2 large green onions, dark green and pale green parts, thinly sliced
Juice of 1 lime
Unsalted butter, for frying eggs 8 large eggs
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Fresh cilantro leaves, for serving Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside. For the meatloaf: Heat the canola oil in a medium saute pan over medium heat. Add the ginger, red cl flakes and garlic and cook for 30 seconds. Add the kimchee and toss to combine. Remove to a plate and let cool for 10 minutes. Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl. Add the kimchee mixture and mix to combine. Add the beef and pork and gently mix to combine. Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick. Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about 1 hour. Loosely tent with foil and let rest for 10 minutes before slicing. For the fried shallots: Put the canola oil in a small saucepan and heat until it registers 360 degrees F on a deep-fry thermometer. Whisk together the flour and 1/2 cup water and season with salt and pepper. Dredge the shallots in the batter, transfer to the oil with a slotted spoon and fry until crisp and golden brown. Drain on a plate lined with paper towels and season with salt. For the shiitake mushroom salad: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the mushrooms and cook until golden brown, stirring occasionally, about 10 minutes. Season with salt and pepper. Transfer the mushrooms to a bowl, add the cilantro, soy sauce, sesame oil, green onions and lime juice and mix to combine. For the fried eggs: Melt 2 tablespoons of butter over medium heat in a medium nonstick saute pan. Crack 2 eggs at a time into the pan, sprinkle with salt and pepper and cook until the whites are set and the yellows are partially set. Gently flip over and cook for 30 seconds longer. Repeat with the remaining eggs, adding more butter as needed. Slice the meatloaf into 1 1/4-inch slices, put on individual plates and top each slice with a fried egg, fried shallots and cilantro leaves. Serve with the shiitake mushroom salad on the side.
","[Pinot Noir, Syrah, Tempranillo, Barbera]" 13886,"Steamed Green Beans 1 pound green beans 1 tablespoon butter 1/2 cup water Salt and pepper, to taste Instructions: Trim green beans and rinse. Melt butter. Add beans and water. Steam until tender. ","[Chardonnay, Sauvignon Blanc, Riesling]" 13887,"Hush Puppy Grits 1 beaten egg 1/2 cup buttermilk 1 cup grits 1/4 cup all-purpose flour 2 teaspoons sugar 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon sea salt Shortening or cooking oil for deepfat frying Freshly ground black pepper Instructions: In a bowl stir together the egg and buttermilk. In another bowl combine the grits, flour, sugar, baking powder, baking soda, and 1/4 teaspoon sea salt. Add the egg mixture to the grits mixture. Stir just until moist. Heat the shortening to 375 degrees F. Drop the batter by tablespoons into the deep hot fat. Fry about 3 minutes or until golden brown, turning once. Drain the hush puppies on paper towels and season with pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 13888,"Margarita Chicken 4 bone-in chicken breast halves 1 can (10 ounces) frozen margarita mix (recommended: Bacardi), thawed 2/3 cup tequila 1/2 cup fresh cilantro leaves, chopped 2 tablespoons chicken seasoning (recommended: McCormick's Grill Mates) Instructions: Rinse the chicken breasts and pat dry; set aside. In a small bowl, combine the remaining ingredients. Place the chicken and marinade in large resealable plastic bag. Squeeze out the air and seal. Let marinate in the refrigerator for 1 to 2 hours. Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking. Remove the chicken from the refrigerator and let sit at room temperature for 30 minutes. Place chicken on hot oiled grill and cook 5 to 6 minutes per side, or until done. INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts as directed. Roast chicken breasts in preheated oven for 35 to 40 minutes. ","[Tequila Sunrise, Sauvignon Blanc, Pinot Grigio, Ros]" 13889,"Mediterranean Salad 3 tablespoons extra-virgin olive oil, plus 1/4 cup 2 cloves garlic, minced 1 (1-pound) box Israeli couscous (or any small pasta) 3 cups chicken stock 2 lemons, juiced 1 lemon, zested 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chopped fresh basil leaves 1/2 cup chopped fresh mint leaves 1/4 cup dried cranberries 1/4 cup slivered almonds, toasted Instructions: In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous. In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool. Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 13890,"Veal Milanese 4 boneless veal chops or medallions 2 cups all-purpose flour 3 eggs, beaten 2 cups dry breadcrumbs 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley leaves Kosher salt and freshly ground black pepper 1/2 cup blended oil (canola oil and olive oil) 4 tablespoons unsalted butter Juice of 2 lemons 1/4 cup olive oil, plus more for drizzling 1 to 2 cloves garlic, minced 1/2 cup white balsamic vinegar Kosher salt and freshly ground black pepper 1/2 cup shaved fresh fennel (about 1/2 bulb) 1 cup shaved radishes (4 to 6 radishes) 1 cup kalamata olives, pitted and slivered 2 cups cherry tomatoes, halved or quartered if large 3 cups arugula 2 cups Parmesan cheese shavings Instructions: Preheat the oven to 375 degrees F. For the veal: To pound the veal chops, line a cutting board with plastic wrap and place a chop on top. Place another piece of plastic wrap over the chop making sure it's completely covered. Use a meat mallet to pound the veal evenly, making sure the middle and the edges are the same size, about 1/2 inch in thickness. Remove plastic from the top and set the pounded chop aside; repeat with the rest of the chops. Set up 3 shallow baking dishes, one with the flour, one with the beaten eggs, and the third with the breadcrumbs, parsley and Parmesan. Season the flour, eggs and breadcrumbs generously with salt and pepper. Season each veal chop with salt and pepper on both sides. Dredge a chop in the flour. Shake off any excess flour and then dip it into the egg mixture and then into the breadcrumbs. Once the chop is in the breadcrumbs, use your hand to scoop the crumbs up and over the meat and press to make sure it adheres and evenly coats the chop. Repeat the breading procedure with the remaining chops. Heat a 12-inch skillet over medium-high heat and add 1/4 cup blended oil. When the oil is hot, add two of the breaded chops to the pan. Cook for 3 minutes or until golden brown, then turn the chops gently with tongs and cook for another 3 to 5 minutes on the other side. Lower the heat and add 2 tablespoons of butter. When the butter is almost brown, drizzle the juice of 1 lemon into the pan and over the crisp veal. Remove the chops and place them on a sheet pan. Drizzle the pan drippings over the veal. Repeat with the remaining 1/4 cup oil, remaining veal chops, remaining 2 tablespoons butter and remaining lemon juice. For the vinaigrette: In a small bowl, whisk together the olive oil, garlic and vinegar. Season to taste with salt and pepper. For the salad: In a medium bowl, combine the fennel, radishes, olives and tomatoes. Toss with a few spoonfuls of vinaigrette. Add the arugula just before serving and toss again. To serve: Place a veal chop on a serving plate and add some salad on top. Finish with a drizzle of olive oil and some Parmesan shavings. Repeat with remaining veal, salad and Parmesan and serve. ","[Chianti, Barolo, Pinot Grigio, Sauvignon Blanc]" 13891,"Crispy Zucchini Fries with Buttermilk Ranch Dipping Sauce 1/2 cup buttermilk 1/2 cup mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup flour 2 large eggs Kosher salt and freshly ground black pepper 1 cup panko
1/2 cup grated Parmesan 1 1/4 teaspoons garlic powder 3 medium (about 7-inch long) zucchini, cut into 1/2-by-3-inch sticks
Vegetable oil, for frying
Instructions: For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour. For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini. Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet. Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve. Serve the zucchini fries with the dipping sauce on side. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 13892,"Neelys Mint Julep 2 tablespoons powdered sugar 20 fresh mint leaves, plus 4 sprigs for garnish 1 cup bourbon 2 cups crushed ice Instructions: In a pitcher, mix together the sugar and mint leaves and muddle with a spoon. Add the bourbon and mix. Pour into a tall glass over ice and serve with a mint sprig garnish. ","[Bourbon, Whiskey]" 13893,"The Easiest Cheeseburger Sliders 2 pounds ground beef 1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
1 white onion, diced
One 12-pack Hawaiian rolls, halved 2 tablespoons yellow mustard
12 sandwich pickles
12 slices American cheese
1 egg, lightly beaten 1 cup barbecue-flavored potato chips, crushed
Instructions: Preheat the oven to 350 degrees F. In a large bowl, gently mix together the ground beef, Worcestershire, garlic salt, 1 teaspoon salt and 2 teaspoons pepper. Transfer the burger mixture to a lightly greased 9-by-13-inch baking dish, pressing it into a flat layer with your hands. Evenly scatter over the diced onions; lightly press the onions into the meat. Bake until the burger is medium rare, 15 to 20 minutes. Let rest for 5 minutes. Gently slide the cooked burger patty out of the baking dish and onto a cutting board or platter; leave a few tablespoons of excess burger drippings in the pan. Place the bottom buns into the baking dish. Squirt yellow mustard evenly across the buns. Place the burger patty on the buns. Divide the pickles among the sliders. Top with a layer of slightly overlapping cheese slices. Add the bun tops, pressing down on them gently. Brush the tops of the buns with egg. Sprinkle the chips over the buns. Return to the oven and bake until the cheese is melted, another 15 to 20 minutes. Slice the burgers along the lines of the buns to separate into individual sliders. Scoop out with a spatula. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 13894,"Salad Wrap with Greek Yogurt Feta Cheese Dip 1 cup plain Greek yogurt 1/2 cup crumbled feta cheese
1 lemon, juice and zest
1/4 cup Italian parsley, finely chopped
1 clove garlic, finely minced
Salt and freshly ground black pepper
1 bunch baby red oak lettuce 1 bunch baby Lolla Rosa lettuce
1 bunch frisee
1 small carrot, peeled and julienned on a mandoline
1 small jicama, peeled and julienned on a mandoline
1 cucumber, peeled and sliced lengthwise to approximately 3/4-inch-by-3-inch pieces
Instructions: For the dip: Mix the yogurt, feta, lemon juice and zest, parsley, garlic and salt and pepper to taste in a small bowl. Refrigerate until ready for use. For the salad wrap: Cut the lettuces into small bite-size pieces. Lay a slice of cucumber on a work surface. Place a piece of each lettuce and a few sprigs of the carrots and jicama on the cucumber and roll it up tightly. For the presentation, arrange the rolls on a platter and serve with the yogurt dip. Enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13895,"Italian Style Sausage Skewers 8 ounces Italian style poultry sausage 8 large basil leaves 12 pitted calamata olives, halved 24 grape tomatoes 24 (6-inch) wooden skewers Instructions: Cook the sausage according to the directions on the package and cut it into 1-inch rounds. Cut the basil leaves lengthwise into thirds.
Put an olive half about 1/3 of the way down onto a skewer. Then add 1 strip of basil, folding so it fits nicely on the skewer. Follow with 1 grape tomato and a round of sausage. Position everything on the end of the skewer so the skewer can stand up on its sausage end. ","[Sangiovese, Barbera, Dolcetto, Montepulciano]" 13896,"Parsley and Mint Salad with Chipotle Vinaigrette 6 large cloves garlic, peeled and thinly sliced 2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed orange juice 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup olive oil 6 pickled chipotle peppers (see Note), minced 2 bunches flat leaf parsley leaves and tender stems only, washed and dried 1 bunch fresh mint, leaves only, washed and dried Instructions: Bring a small pan of lightly salted water to a boil. Blanch the sliced garlic for about 3 minutes, and drain. Set aside. In a small bowl, whisk together the lemon juice, orange juice, salt, and pepper. Drizzle in the olive oil in a slow, thin stream, whisking all the time, until emulsified. Stir in the minced chiles. Place washed and dried greens in a bowl, add the slivered garlic and the dressing, and toss to coat evenly. Place a mound of greens on each plate. Note: To pickle chipotle peppers, combine 6 peppers that have been stemmed and, if desired, seeded with 2 cups of red wine vinegar in a small non reactive saucepan. Bring to a boil, then reduce the heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set aside to cool, then store in a glass jar in the refrigerator for up to 3 months. ","[Rioja, Tempranillo, Garnacha, Barbera]" 13897,"Oil and Vinegar Slaw 1/4 cup red wine vinegar 2 tablespoons sugar 2 tablespoons peanut or vegetable oil, eyeball it 1 sack, 16 ounces, shredded cabbage mix for slaw salads 1 teaspoon salt Salt and pepper Instructions: Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 13898,"Grilled Chicken Sliders 1/2 cup vegetable oil 2 tablespoons Worcestershire sauce 2 teaspoons cl powder 3 cloves garlic, minced Juice of 1 lemon 1 onion, chopped Kosher salt and freshly ground black pepper 8 thin-cut chicken breasts, halved and flattened 8 Cheddar slices, halved
1 cup honey mustard 1 cup pico de gallo
8 cooked bacon slices, crumbled 2 tomatoes, sliced
1 red onion, sliced
16 slider rolls
Instructions: For the chicken and marinade: Mix up the oil, Worcestershire sauce, cl powder, garlic, lemon juice, onions and some salt and pepper in a bowl and pour into a resealable plastic bag. Add the chicken to the bag and marinate for at least 2 hours and up to 4. Twenty minutes before cooking, fire up the grill. For the sandwich bar fixins: Set out separate plates or bowls of the honey mustard, pico de gallo, crumbled bacon, tomatoes and red onions. Grill the breasts for 2 to 3 minutes on the first side, then turn. Lay half a slice of cheese on each breast and grill until cooked through, a further 2 to 3 minutes. Serve the chicken with rolls and fixins and let everyone build their own sliders. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 13899,"Bundt Pan Roast Chicken with Potatoes 1 whole chicken (3 1/2 to 4 pounds) 2 teaspoons herbes de Provence (see Cook's Note) Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter, 4 at room temperature and 1 melted, plus more melted for the pan 1 1/2 pounds Yukon gold potatoes, cut into 1/2-inch cubes 4 cloves garlic, 3 smashed and 1 finely grated Zest of 1 lemon and juice of half 1/2 teaspoon paprika 1 tablespoon roughly chopped fresh flat-leaf parsley Instructions: Rub the chicken all over, including the cavity, with 1 teaspoon of the herbes de Provence, 1 tablespoon salt and 1/4 teaspoon pepper. Refrigerate for at least 2 hours and up to overnight; bring the chicken to room temperature 30 minutes before cooking. Position an oven rack in the lower third of the oven and preheat to 425 degrees F. Butter the sides and bottom of a 10-cup nonstick Bundt pan with melted butter. Cover the tube hole in the middle of the pan with a 6-inch piece of foil. Put the potatoes in the pan along with the smashed garlic, 1/2 teaspoon salt and a few grinds of pepper. Toss with 1 tablespoon melted butter. Roast for 20 minutes.
Meanwhile, mix together the lemon zest, paprika, grated garlic and remaining 4 tablespoons butter and 1 teaspoon herbes de Provence in a small bowl. Pat the chicken dry and spread a little of the butter mixture under the skin of the breasts and thighs. Rub the rest all over the chicken. Sprinkle with a little more salt and pepper and place the chicken cavity on the foil-covered tube over the foil so that the chicken is sitting upright on top of the potatoes. Cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 50 to 55 minutes. Transfer the chicken to a cutting board and let rest 10 minutes before carving. Transfer the potatoes with a slotted spoon to a serving dish. Strain the liquid in the bottom of the pan into a small saucepan and heat until just warmed through. Squeeze in the lemon juice and stir in the parsley. Pour the cooking liquid over the carved chicken and serve with the potatoes on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13900,"Ricotta Latkes 15 ounces whole-milk ricotta 70 grams all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup low-fat buttermilk
2 large eggs
1/4 cup parsley leaves, roughly chopped
2 tablespoons chives, chopped
1 1/2 teaspoons lemon zest
Freshly grated nutmeg
Nonstick cooking spray, for the griddle
Instructions: Tightly wrap the ricotta in cheesecloth and drain in the fridge overnight. Whisk the flour, salt, baking powder and baking soda together in a medium bowl and set aside. Spin the ricotta in a food processor fitted with the standard S-blade for 2 minutes, scraping down the bowl as necessary, until completely smooth. Transfer to a large bowl and whisk in the buttermilk and eggs. Sift the dry ingredients into the ricotta mixture and follow with the herbs, lemon zest and a few rasps of nutmeg. Fold with a rubber spatula until just combined. Heat an electric griddle to 350 degrees F. Lightly apply nonstick cooking spray, then drop 1/4 cup of the batter on the griddle for each latke. Working in 2 batches, cook until browned, flipping only once, 5 minutes per side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13901,"Caprese Kabob 1 pound bocconcini (fresh mozzarella balls) 1 pound cherry tomatoes
1/4 cup olive oil, plus additional for drizzling
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
Freshly ground black pepper
1 bunch fresh basil
1/2 large baguette, cut into 1-inch pieces
Instructions: Prepare a grill for medium-high heat. In a large bowl, combine the bocconcini, tomatoes, oil, salt, pepper flakes and some black pepper. Toss until fully combined. Build the skewers: Thread basil, tomato, mozzarella and bread onto long wooden skewers; repeat in that sequence. Place the skewers on a baking sheet and drizzle oil over the bread. Set aside for 5 minutes to marinate, then drain off excess oil. Grill, rotating constantly, until the cheese is warmed and the bread is toasted, 2 to 3 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13902,"Gnocchi Pomodoro 1 (28-ounce) can whole Italian tomatoes 2 tablespoons olive oil 1 tablespoon chopped garlic Salt and pepper Crushed cl flakes 6 to 8 large fresh basil leaves, chopped 1/2 cup cream 6 large baking potatoes, like russets 2 egg yolks 4 ounces (1 stick) butter, melted Pinch salt Pinch white pepper Fresh grated nutmeg 2 cups flour Grated Parmesan, to serve Instructions: To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream. To make the gnocchi: Preheat the oven to 300 degrees F. Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency. In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth. Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags. Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 13903,"Key Lime Sorbet 1 cup sugar 1 cup key lime preserves 1 lemon, zested and juiced 1 lime, zested and juiced 4 cups lime flavored club soda or seltzer Kosher salt Instructions: Combine sugar, preserves and 1 cup of the soda in a medium sauce pan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours. Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving. If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest. ","[Sauvignon Blanc, Riesling, Moscato, Vinho Verde]" 13904,"Whiskey Sours 3/4 cup Bourbon, such as Maker's Mark 1/2 cup freshly squeezed lemon juice (from about 3 lemons)
1/2 cup freshly squeezed lime juice (from about 4 limes)
2/3 cup sugar syrup (see Cook's Note)
Maraschino cherries
Instructions: Combine the Bourbon, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice, then fill two-thirds full with the cocktail mixture. Shake for 30 seconds and serve it straight up or over ice in a highball glass with a maraschino cherry. ","[Bourbon, Whiskey, Rum]" 13905,"On-the-rocks Margarita Thyme ? can of BACARDI? Mixers Margarita Mix (thawed) ? cup of BACARDI? Gold 3 sprigs of thyme ? cucumber, sliced Instructions:

1. Thaw BACARDI? Mixers Margarita Mix for 10 to 15 minutes.
2. Muddle the thyme leaves and cucumber slices in a large shaker.
3. Add BACARDI? Margarita Mix and BACARDI? Gold.
4. Shake for 15 to 20 seconds.
5. Strain over fresh ice into a double old fashioned glass.
6. Garnish with a sprig of thyme and cucumber twist. Serves two to three people. ","[Riesling, Sauvignon Blanc, Vermentino, Ros]" 13906,"Cin Chili Con Queso 1 pound processed American cheese, diced (recommended: Velveeta) 1 can diced chilis and tomatoes (recommended: Ro'tel) 1 pound Cin Chili recipe follows,chilled 2 tablespoons olive oil
   2 pounds ground beef 1 (14-ounce) can beef broth (recommended: Swanson's) 1 (8-ounce) can tomato sauce (recommended: Hunt's) 2 tablespoon onion powder
   2 tablespoons garlic powder 1/2 teaspoon jalapeno powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon chicken bouillon granules 1 teaspoon beef bouillon granules 5 tablespoons red chili powder
   1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 2 teaspoons ground cumin 1/4 teaspoon brown sugar 1/8 teaspoon cayenne pepper
   1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons chili powder 1 1/2 teaspoon ground cumin Instructions: Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips. In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
   ","[Merlot, Tempranillo, Malbec, Zinfandel]" 13907,"Harissa Sauce 1 red onion, diced 1 tablespoon chopped garlic Olive oil 2 roasted red peppers, peeled, seeded and stemmed 2 oven roasted tomatoes (plum tomatoes, cut in half and baked in 200 degree oven with olive oil, salt, and pepper for about 6 hours) 1 teaspoon fresh chopped thyme 1/2 teaspoon cayenne pepper 1/8 teaspoon turmeric 1/8 teaspoon cinnamon Pinch ground cloves Salt and pepper Fresh chopped mint Instructions: Saute onion and garlic in 1 or 2 tablespoons of olive oil until soft and translucent, about 5 minutes. Let cool. Mix all ingredients in food processor and serve at room temperature with fish. ","[Rhone Blends, Tempranillo, Garnacha]" 13908,"Red Lettuce with Balsamic Onions 3 small red onions 1/4 cup plus 2 tablespoons good balsamic vinegar 1 cup good olive oil 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 tablespoons minced shallots (2 large) 2 teaspoons Dijon mustard 1/4 cup good red wine vinegar 2 heads red-leaf, washed, spun dry, and torn into pieces. Instructions: Preheat the oven to 375 degrees F. Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with: 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 12 to 15 minutes, until the onions are tender. Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature. Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified. To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 13909,"Caramel Pecan Sundaes 1 1/2 cups sugar 1 1/4 cups heavy cream 1/2 teaspoon pure vanilla extract 2 pints vanilla ice cream 2 pints butter pecan ice cream Toasted pecans Instructions: For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side. ","[Chardonnay, Riesling, Moscato, Port]

" 13910,"Grilled T-Bones with Chipotle Chili Rub and Cilantro-Lime Compound Butter 2 sticks butter 3 tablespoons finely chopped cilantro leaves 1 lime, juiced and zested 2 tablespoons steak seasoning blend for the grill (recommended: Montreal Seasoning by McCormick) 1 tablespoon chipotle (smoky) ground chili powder or dark chili powder 1 tablespoon sweet paprika 4 T-bone steaks, 1 1/2 inch thick Instructions: Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill. Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap. Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again. Remove the steaks from the refrigerator and unwrap. Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes. When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks. ","[Syrah, Malbec, Tempranillo, Garnacha]

" 13911,"Grilled Mahi-Mahi Sandwiches 1 large red onion 1 tablespoon pickling spice
1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
1 cup mayonnaise 1 tablespoon lemon juice
1/2 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 teaspoons garlic powder 2 teaspoons paprika
Kosher salt and freshly ground black pepper
4 mahi-mahi fillets, thawed if frozen
2 tablespoons olive oil
Nonstick cooking spray, for the grill grates
4 ciabatta rolls 1 cup baby arugula
Instructions: For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use. For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use. For the sandwiches: Preheat the grill to medium-high heat. Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides. Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.) Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 13912,"Piazza Pasta 1 tablespoon olive oil 1 teaspoon garlic, chopped 1/2 teaspoon capers 1/4 cup sun-dried tomatoes 1 tablespoon black olives, sliced 1/2 cup broccoli, chopped 1/4 cup carrots, julienne 6-ounce chicken breast, grilled and chopped 12 ounces penne pasta, cooked al dente 4 ounces pureed red peppers Freshly grated Parmesan Instructions: In a saute pan add olive oil, garlic, capers, sun-dried tomatoes, sliced black olives, broccoli and carrots, saute for 2 minutes. Add chicken and pasta, saute for 3 minutes. Add red pepper sauce and saute for 3 minutes. Top with freshly grated Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 13913,"Avenue's Hot Chocolate 1-quart whole milk 4 ounces Valrhona Cocoa Powder 1 1/2 ounces sugar 6 ounces Valrhona bittersweet chocolate chunks 1 tablespoons homemade vanilla Homemade marshmallows or whipped cream, for topping Instructions: Pour milk and cocoa into a sauce pot and bring to a simmer and add sugar. Reduce heat to very low and add chocolate stirring occasionally until melted about 3 to 5 minutes. Strain hot chocolate through a chinois and finish with vanilla. Hot chocolate can be topped off with homemade marshmallows or whipped cream. ","[Chardonnay, Pinotage, Zinfandel, Port]" 13914,"Arthur Bryant's Burnt Ends One 8- to 10-pound beef brisket Favorite spice rub Favorite BBQ sauce (recommended: Arthur Bryant's Rich and Spicy Sauce) Serving suggestions: combined with baked beans or served on a sandwich Instructions: Prepare smoker for cooking, heating to 180 to 200 degrees F. Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on. Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich. ","[Malbec, Zinfandel, Petite Sirah, Syrah]" 13915,"Tartar Steak Guanajuato Style 1 3/4 pounds very fresh beef fillet, finely ground 1 cup minced white onion 1/2 cup capers, rinsed, drained, and finely chopped 4 serrano chiles, stemmed, seeded, and minced 1/2 bunch cilantro, leaves only, coarsely chopped 2 teaspoons Worcestershire sauce 2 teaspoons extravirgin olive oil Dash of Tabasco 1/2 bunch parsley, leaves only, coarsely chopped 6 very fresh egg yolks 12 limes, halved Toast triangles, for serving Instructions: In a very cold mixing bowl, combine the ground beef, onion, capers, chiles, cilantro, Worcestershire, olive oil, and Tabasco. Mix together briefly with your hands until all the ingredients are well distributed. Form the mixture into 6 loose round patties. Place a patty in the middle of each of 6 chilled appetizer plates, make a well in the center of each, and scatter some parsley around the edge of each plate. Nestle an egg yolk in the center of each patty and garnish each plate with lime halves and toast triangles. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Barbera]" 13916,"At the Gentlemen's Club 6 cups heavy cream 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract Pinch salt 12 ounces 61 percent chocolate, chopped 3 ounces 40 percent chocolate, chopped 3 1/2 gelatin sheets 3/4 cup heavy cream 1/4 cup corn syrup 1/4 teaspoon vanilla extract Pinch salt 6 ounces 61 percent chocolate Single malt Scotch, to taste 1 pound butter 2 1/2 pounds 61 percent chocolate 1 cup water 2 cups sugar 10 eggs 3/4 cup single malt Scotch Pinch salt 2 quarts milk 2 cups heavy cream 1 tablespoon vanilla extract 1/2 cup liquid glucose About 14 ounces sugar 1 pound 12 ounces cocoa powder 1 pound 12 ounces 61 percent chocolate About 8 ounces yolks Pinch salt 1/2 cup pate a glace brun Instructions: Chocolate Pudding: In a pot combine the heavy cream, sugar, vanilla extract and salt. Over medium heat, bring the cream to a simmer. Count out your gelatin sheets and place in very cold water for the gelatin to bloom. Chop the chocolates and set aside in a bowl. When the cream comes to the simmer temper the hot liquid into the chopped chocolate stirring until the chocolate is completely melted. Stir the melted chocolate into the pot. Bring the cream back up to a light simmer and stir in your bloomed gelatin. Once the gelatin is dissolved strain the base through a chinois. Place the base in an ice bath to chill. When the base has thickened, portion out the chilled pudding into whatever container you want and let chill and set up. This can be a minimum of 30 minutes to 2 hours, depending on the time you have. Smoked Ganache: In a saucepan combine cream, corn syrup, and vanilla extract and bring to a simmer. Chop the chocolate and set aside in a bowl. Temper the hot liquid over the chopped chocolate and stir until the mixture is all combined and shiny. Add the Scotch, to taste, and a pinch of salt. Set in the refrigerator. Smoked Fudge: Preheat your oven to 350 degrees F. Grease a 1/2 sheet pan with cooking spray then a piece of parchment paper. Cut the butter into small dice, set aside and leave at room temperature. Chop chocolate and set aside. In a saucepan combine the water and sugar. Cook until the sugar has dissolved. In your stand mixer bowl put your chopped chocolate and pour the hot sugar over it. With the paddle attachment on a medium-slow speed let mix until combined. Slowly add in the diced butter being sure that all has dissolved completely. Slowly add the eggs to the chocolate mixture until combined. Stir in the alcohol, and a pinch of salt. Pour the batter into the pan. Bake in the oven for 5 minutes, turn the pan and bake for another 5 to 8 minutes. When the fudge is done it will have a crust on top and will not jiggle anymore. Bittersweet Chip Ice Cream: Combine milk, cream, vanilla extract, and liquid glucose. Combine 1/2 the amount of sugar and the cocoa powder, mix together into a bowl, stir into the pot of cream and bring to a simmer. Chop the chocolate and set aside in a bowl. Once the cream mixture is at a simmer temper the hot liquid into the chopped chocolate continue stirring until completely melted. Stir the melted chocolate into the pot. Bring the hot cream back up to a simmer. Combine your yolks and the remaining amount of sugar in a bowl and whisk until well combined. Temper you egg mixture into the hot liquid cook the ice cream base cook until it coats the back of the spoon. Strain through a chinois. Add a pinch of salt. Put into a water bath to chill. When the base is cold pour into the ice cream machine and spin. To make the \chip\ melt down a 1/2 cup to 1 cup of pate a glace brun. When the ice cream is coming out of the machine drizzle the glace into it, it will solidify on contact and give you a more delicate \chip\ effect. Assembly: Layer in a glass bowl the chocolate pudding, smoked ganache, bittersweet chip ice cream and fudge. Garnish with whipped cream. ","[Pinot Noir, Port, Tawny Port, Madeira]" 13917,"Simple Sugar Syrup 1 cup water 1 cup sugar Instructions: Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 13918,"Easy Snickerdoodles 2 cups plus 2 tablespoons all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar Fine salt 14 tablespoons unsalted butter, melted and cooled slightly 1 1/4 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 4 teaspoons ground cinnamon Instructions: Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl. Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes. Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl. Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven. Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 13919,"Sticky Braised Short Ribs and Seared Scallops with Orange Saffron Sauce 3 tablespoons extra-virgin olive oil 3 pounds short ribs Kosher salt and freshly ground black pepper 1 medium onion, chopped 3 carrots, chopped 1 tablespoon sweet paprika 1 teaspoon caraway seeds 3 sprigs fresh thyme 1/2 cup honey 1 cup dry red wine 2 cups beef stock 1 cup chicken stock 1/2 cup heavy cream 1 orange, zest finely grated Pinch saffron, optional 1 pound diver scallops Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil Fresh watercress, for garnish Instructions: For the short ribs: Preheat the oven to 350 degrees F. In a large casserole heat the oil over medium-high heat. Season the meat with salt and pepper and brown on all sides. Remove the short ribs and set aside. Add the onion, carrot, paprika, caraway, and thyme to the pan and cook until softened, about 10 minutes. Pour in the honey, red wine, and stock and bring it to a boil. Return the meat to the pan; the liquid should just about cover the meat. Place the pot in the oven and put on the lid loosely to allow the steam to escape and the sauce to thicken. Cook until the meat is very tender, 2 1/2 to 3 hours. Place the meat on a platter and keep it warm. If necessary, cook the liquid over high heat until it is thick and syrupy. Remove from the heat and return the meat to the pan while you make the scallops. For the scallops: In a saucepan over high heat, add the chicken broth, cream, orange zest, and saffron, if using. Cook until the liquid is reduced and thick, about 10 minutes. Meanwhile, pat the scallops dry with paper towels. Season them well with salt and pepper. Put a large skillet over medium-high heat and add 3 tablespoons olive oil. Sear the scallops without moving them for 1 to 2 minutes. When nicely browned, turn them over and sear them on the other side. Remove the scallops and set aside. Pour out any excess oil and add the cream mixture to the pan. Let this reduce over high heat for about 2 minutes. Return the scallops to the pan and cook until they are heated through, about 1 more minute. Serve the sticky short ribs topped with the creamy scallops; garnish with watercress. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Rioja]

" 13920,"Garlic Mushrooms 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 1/4 pounds button mushrooms, halved Kosher salt 8 cloves garlic, sliced 1 whole small dried cl pepper 3/4 teaspoon smoked paprika 1/2 cup dry sherry 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley Instructions: Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the mushrooms and 1 1/2 teaspoons salt; cook until softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons olive oil, the garlic, cl and paprika and cook over medium heat until the garlic softens, 1 to 2 minutes. Add the sherry and lemon juice to the pan; cook until the mushrooms are tender, 2 to 3 minutes. Sprinkle with the parsley. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 13921,"Classic Manhattan 2 ounces rye whiskey 3/4 ounce sweet vermouth
2 dashes Angostura bitters
1 orange slice
1 maraschino cherry Instructions: Combine the whiskey, vermouth and bitters in a pint glass. Fill the glass with ice and stir for 12 to 15 seconds. Strain into a chilled martini glass. Garnish with the orange slice and the maraschino cherry and serve. ","[Rye Whiskey, Vermouth]" 13922,"Potato Cheese Comfort Casserole 3 1/2 lbs russet potatoes 2 heads garlic 1 onion, sliced in half, cut side down 2 c. heavy cream 2 eggs Salt, pepper, nutmeg to taste 1/4 lb provolone or mozzarella cheese, shredded 1/4 lb sharp cheddar cheese, shredded 1/4 lb thin-sliced Italian salami, cut in 1 inch pieces (try Genoa, Mortadella, or Soprassata) 1/2 c. breadcrumbs 1/2-1 c. grated Parmesan cheese Instructions: Preheat oven to 350. Slice 1/3 off the top of the garlic heads, brush with olive oil and wrap each head individually in foil. Butter and bread-crumb 2 qt. casserole dish with high sides (6 inches or higher). Pierce the potatoes with a fork or knife tip and place on a baking sheet along with the garlic and onion. Bake for one hour, or until potatoes are soft. Mash potatoes in a large bowl or use a standing mixer. Add squeezed-out garlic and onion and mix till fairly smooth. Add cream, eggs, salt, pepper and nutmeg. Grate Parmesan, shred other cheeses. Spoon about 2/3 of the potatoes into the prepared casserole dish, pressing potato mixture up sides. Layer salami, soft cheeses, half the Parmesan and half the breadcrumbs on top of the potatoes. Season with salt and pepper. Top with remaining potato mix, sprinkle with rest of breadcrumbs and Parmesan cheese. Bake on cookie sheet one and a half hours. Let cool a bit before spooning out. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13923,"Pecan Pie Sundae 3 pecan shortbread cookies, such as Sandies, crushed 1 1/2 cups butter pecan ice cream
Bourbon Whipped Cream, recipe follows 2 tablespoons chocolate sauce
1/4 cup candied pecans
1 cup heavy cream 2 tablespoons confectioners' sugar
1 tablespoon bourbon
1 teaspoon vanilla
Instructions: In a serving dish, add the crushed pecan cookies, scoops of butter pecan ice cream and a dollop of the Bourbon Whipped Cream. Top with the chocolate sauce and candied pecans. In a chilled bowl, add the cream, sugar, bourbon and vanilla. Whisk until medium peaks form, 5 to 8 minutes. ","[Chardonnay, Riesling, Moscato, Port]" 13924,"Candy Corn 4 1/2 ounces powdered sugar, approximately 1 1/4 cups 1/2-ounce nonfat dry milk, approximately 6 1/2 teaspoons 1/4 teaspoon kosher salt 3 1/2 ounces granulated sugar, approximately 1/2 cup 3 3/4 ounces light corn syrup, approximately 1/3 cup 2 1/2 tablespoons water 2 tablespoons unsalted butter, room temperature 1/2 teaspoon vanilla extract 2 to 3 drops yellow and orange gel paste food coloring Instructions: Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside. Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes. When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mixture is cool enough to handle, about 10 to 15 minutes. Divide the dough into 3 equal pieces. Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout. Add 2 drops of orange to the second piece, and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand, about 18-inches long. Cut each strand in half. Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and orange piece. Lay the strands side by side and press them together using your fingers. Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle. Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces. Repeat the procedure with remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13925,"Turkey-Stuffed Vegetables Vegetable oil cooking spray
Two 3/4-inch slices country style white bread, crusts removed, torn into 1/2-inch pieces
1/2 cup whole milk, at room temperature
3 large zucchini, trimmed, halved lengthwise
1 orange bell pepper, halved lengthwise and seeded
1 red bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, smashed and peeled
1 carrot, peeled and coarsely chopped
1 stalk celery, coarsely chopped
1 large shallot, peeled and coarsely chopped
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling 1/3 cup white wine, such as pinot grigio
1 pound ground turkey or ground beef
1 large egg, beaten, at room temperature
1 1/2 cups grated Parmesan Instructions: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray. In a small bowl, combine the bread and milk. Set aside to allow the bread to absorb the milk, about 15 minutes. For the vegetables: Using a melon baller, remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper. For the filling: Place the zucchini flesh in a food processor. Add the garlic, carrot, celery, shallot, oregano, salt and pepper. Blend until all the vegetables are finely chopped. In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool. In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the bread mixture. Using a wooden spoon, mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 to 50 minutes. Transfer the vegetables to a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 13926,"Exotic Mushroom Pizza 1 (12-inch) pre-baked pizza crust 3 tablespoons olive oil 4 to 5 cloves garlic, minced 3 shallots or mild onion, thinly sliced or minced 1 pound assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems) 1/4 cup dry red wine (optional) 1-ounce gorgonzola cheese, crumbled 8 ounces fontina cheese, grated or thinly sliced (this is easier to do if cheese is cold) Salt and freshly ground black pepper, to taste Pizza stone or pizza pan Instructions: Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.) While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn. Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat. Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper. Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature. This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 13927,"Toby's Honey Chicken 2 1/2 pounds skinless, boneless chicken breasts cut into small strips 2 1/2 cups panko bread crumbs 1/2 cup honey 2 tablespoons apricot preserves or jam 4 tablespoons raw sesame seeds Instructions: Preheat oven to 350 degrees F. Place sesame seeds in a frying pan over medium heat and toast for 3 to 5 minutes or until seeds are golden brown. In a small bowl, combine honey and apricot preserves. Stir to combine. Brush honey mixture on both sides of chicken strips, dredge in bread crumbs and sprinkle with sesame seeds. Line coated chicken on a baking sheet coated with nonstick cooking spray. Bake 20 minutes on each side until slightly browned. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13928,"Raspberry Bellinis 1/2 cup raspberries, rinsed 1 tablespoon sugar 1 (750-ml) bottle Champagne, prosecco or other sparkling wine, chilled Instructions: In a small shallow bowl, mash the raspberries with the sugar until sugar is dissolved and mixture is smooth. Pour about a tablespoon of the puree into each of 4 Champagne flutes. Slowly fill each glass with Champagne (careful - it will fizz up) and serve immediately. ","[Champagne, Prosecco, Cava]" 13929,"SolaReflex Southwestern BBQ Ribs 1/4 cup finely chopped onions 1/4 cup your favorite BBQ sauce 2 tablespoons Worcestershire sauce 2 tablespoons balsamic vinegar 1 tablespoon light brown sugar 1 tablespoon coarsely ground black pepper 1 tablespoon fajita spices 1 teaspoon garlic salt 1 teaspoon dried oregano 1 pinch cayenne pepper 2 cloves chopped garlic 2 pounds baby back pork or beef ribs Instructions: In a small bowl, mix together onions, BBQ sauce, Worcestershire, vinegar, brown sugar, pepper, fajita spices, garlic salt, oregano, cayenne, to taste, and garlic. Place ribs in a sealable container and pour the sauce over, turning to coat the meat with the sauce. Refrigerate and marinate at least an hour, or up to 24 hours. On the SolaReflex 900, use a low black 3 quart pan with a clear glass lid that has a removable knob. You can also use a toaster oven size grill with drip pan inside our optional Clear box oven. Always wear sunglasses when solar cooking. Consider the focal point hot spot the same as an open flame, so use the same common sense and caution. When in direct alignment with the sun, it will reach over 900 degrees F, but normal cooking temps with the diffused hot spot directed on your pan will heat in the 350 to 500 degree F range, depending on sun angle and sky conditions. Center the cooking container on the support stand, then standing behind your cooking reflector, turn the SolaReflex 900 towards the sun and direct the reflected bright hot spot down to the support stand and center it on right 2/3 of the meat. The hot spot will track right to left as sun moves, so realign the 900 to the same starting position in 25 to 30 minutes, or when the hot spot falls on the left 2/3's of your meat. Reduce heating levels by moving the pot closer to the reflector, which makes a larger hot spot. The smaller the hot spot, the higher the heat level. Push a probe thermometer through the hole left by the vacant knob, into the bottom of the thickest part of the meat. Normal cooking time on sunny days will be about 45 to 60 minutes. Bright sunny days provide the fastest cooking between 9 am and 2 pm. Partial clouds will slow cooking times and lower temps, so confirm doneness with a meat thermometer. If the meat starts browning too much on top, open the lid and turn the meat only once to brown the other side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 13930,"Vanilla Genoise 6 large eggs, separated 1 1/2 cups granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1/4 cup hot water 4 tablespoons (1/2 stick) unsalted butter, melted 1 cup all-purpose flour Instructions: Preheat the oven to 350 degrees F. In a bowl of an electric mixer, combine the egg yolks, 1 cup of the sugar, salt, and vanilla. Using the whisk attachment on high speed whip until thick, 3 to 5 minutes. Reduce to medium speed and slowly add the hot water. Scrape down the sides of the bowl. Increase to high speed and again whip until thick. Fold in the flour and then the melted butter. Set aside. In a clean bowl of an electric mixer using the whisk attachment, whip the egg whites on medium speed until frothy. Increase to high speed and slowly add the remaining 1/2 cup sugar. Whip the egg whites until stiff and then fold them into the reserved batter. Gently spread the batter in the prepared baking tray. Bake until the cake is golden brown and springs back lightly when touched, about 20 to 25 minutes. Cool the cake in the pan. Remove the cake from the pan by running a knife along the inside edge of the pan and inverting it onto a work surface. Carefully peel off the parchment paper. The genoise can be made a day or two in advance. Store wrapped in plastic wrap at room temperature. It also freezes well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13931,"Peel-and-Eat Pepper Shrimp 1/4 cup low-fat buttermilk 1/4 cup reduced-fat Greek yogurt, such as Fage 2 percent
2 tablespoons capers, chopped
1 teaspoon agave nectar
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
1 pound large shell-on shrimp 2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns, cracked or chopped
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges, for serving
Instructions: Preheat the oven to 500 degrees F. For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry. For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes. Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13932,"Wacky Cake 1 1/2 cups flour 3 tablespoons Dutch process cocoa powder 1/2 teaspoon salt 1 cup sugar 1 teaspoon baking soda 2 teaspoons vanilla 1 teaspoon white vinegar 6 tablespoons vegetable oil 1 cup cold water Instructions: Preheat 350 degrees F. Place the dry ingredients in a bowl. Make 3 small holes in the mixture. Pour the vanilla in one hole, the vinegar in another and vegetable oil in another. Pour water over the top and mix. Pour into a lightly greased 8 by 8 inch pan. Bake for 30 to 35 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 13933,"Basic Vegetable Stock 1 tablespoon olive oil 4 large onions, quartered 2 large carrots, quartered, tops reserved 8 large garlic cloves, crushed 2 large leeks, washed, trimmed, tough outer leaves removed 1 large sprig thyme 1 large sprig rosemary 1 bay leaf 6 whole black peppercorns 1 whole clove 3 quarts water Instructions: Preheat oven to 400 degrees F. In a large bowl toss the oil with onions, carrots, garlic, leeks and arrange them in a roasting pan. Place pan in oven and roast, stirring once, for 45 minutes or until golden brown and tender. In a large saucepan or stock pot combine the roasted vegetables with carrot tops, thyme, rosemary, bay leaf, peppercorns, clove and water. Bring to a boil, reduce heat and simmer, stirring occasionally for 1 hour or until the broth is reduced to about 8 cups. Strain. Additions for Summer Stock: summer squash, tomatoes, green beans, eggplant, bell peppers, corn cobs, marjoram, oregano, basil. Instead of first roasting vegetables, saute them over high heat for 5 to 10 minutes or until vegetables begin to brown. Complete recipe as above. Additions for Winter Stock: celery root, parsley root, dried sage, mushrooms (both dried or 1 pound fresh). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 13934,"London Broil With Cheesy Yorkshire Pudding 1 1/2 pounds top round steak (London broil) 2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 3 large eggs
1 cup whole milk 1 cup all-purpose flour 2 scallions, chopped 1/2 cup grated sharp cheddar cheese (about 2 ounces) 2 tablespoons unsalted butter, melted 1/2 tablespoon vegetable oil 3 plum tomatoes, quartered Instructions: Preheat the oven to 450 degrees F. Rub the steak with the Worcestershire sauce, 1/2 teaspoon salt, and a generous amount of pepper; set aside. Make the Yorkshire pudding: Whisk the eggs and milk in a large bowl; add the flour, scallions, cheese and 1/2 teaspoon salt and whisk to combine. Lightly brush a deep-dish pie plate with some of the butter, then whisk the remaining butter into the batter. Pour the batter into the prepared pie plate and bake until puffed and golden, 20 to 25 minutes. Meanwhile, heat the vegetable oil in a large skillet over medium heat until very hot. Add the steak and cook until browned on the bottom, about 5 minutes. Flip the steak, reduce the heat to low and cover the skillet; continue cooking until a thermometer inserted sideways into the center of the steak registers 120 degrees F, 10 to 12 minutes. Transfer to a cutting board, tent with foil and let rest, 10 minutes. Add the tomatoes to the skillet, cut-side down; cover and cook until soft, 5 minutes. Thinly slice the steak against the grain and season with pepper. Cut the Yorkshire pudding into wedges. Serve with the tomatoes.
Photograph by Christopher Testani ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 13935,"Sunny's Green Garlic Herbed Butter 2 cups loosely packed fresh parsley 2 sticks salted butter, cut into cubes
1 tablespoon Italian seasoning
6 cloves garlic
Zest of 2 lemons plus 2 tablespoons lemon juice 2 scallions, white and green parts, cut in quarters
Kosher salt and freshly ground black pepper Instructions: In a food processor, add the parsley, butter, Italian seasoning, garlic, lemon zest and juice, scallions, a nice pinch of salt and a few grinds of black pepper. Blend until smooth; taste and season with more salt if needed. Use on garlic bread, broiled oysters, baked fish, roast chicken, scrambled eggs, lamb, twirled with pasta--just use it, mmmkay? ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13936,"Olive Oil Muffins 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 4 large eggs 2 teaspoons orange zest 2 teaspoons lemon zest 2 tablespoons balsamic vinegar 2 tablespoons whole milk 3/4 cup extra-virgin olive oil 2/3 cup sliced almonds, toasted Powdered sugar, for sifting Instructions: Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin. Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13937,"Crostata with Strawberry Jam 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon grated lemon peel 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 1/4 teaspoon salt 3 tablespoons ice water Flour, for dusting, as needed 1 tablespoon fresh lemon juice 1 jar (3/4 cup) strawberry preserves 1 tablespoon sliced almonds, toasted Powdered sugar, for dusting, optional Instructions: Mix the flour, sugar, and lemon peel, in a food processor. Next add the cubed butter, in increments. Pulse until the mixture resembles a coarse meal, then add the salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silicon pad or parchment paper. Stir the lemon juice into the preserves and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough. Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 13938,"Blackened Salmon Hushpuppies 4 eggs 2 cups onion, grated 1 1/3 tablespoons lemon juice 1 1/2 teaspoons black pepper 4 tablespoons parsley chopped 1/2 cup milk 1 1/2 teaspoons salt 1 1/2 cups jalapenos, chopped 8 cups rice 3 pieces blackened salmon 6 eggs beaten Flour, for coating Bread crumbs, for coating Oil, for frying Instructions: Beat 4 eggs, add all ingredients except salmon, eggs, and flour. Flake salmon with fork and mix into rice mixture. Using the ice cream scoop, form into balls, and dip in flour, dip in egg dip into bread crumbs and let stand for 30 minutes before deep frying in 375 degree F oil. Drain on paper towels and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13939,"Mostaccioli with Sun-Dried Tomato Cream Sauce 1 pound dried rigatoni pasta 3 tablespoons olive oil, divided 1/2 pound ground beef 1/2 pound Italian sausage, casings removed 1 small red pepper, seeded and thinly sliced 1 small yellow pepper, seeded and thinly sliced 1 small Spanish onion, thinly sliced 2 cups Sun-Dried Tomato Cream Sauce, recipe follows 2 tablespoons olive oil 2 cups sun-dried tomatoes, diced 1 small Spanish onion, diced 1 tomato, roughly chopped 3 cloves garlic, chopped 1 cup chicken stock 1 cup tomato juice 1 teaspoon crushed red pepper flakes 1/4 cup heavy cream Instructions: Boil the pasta in salted water until al dente, about 6 to 8 minutes. Drain and put into a large bowl. Meanwhile, while the pasta is cooking, in a large saute pan over medium-high heat, heat 2 tablespoons olive oil and cook the ground beef and sausage until browned and cooked through. Remove the mixture from the pan and add to the pasta bowl. Add the remaining olive oil to the pan and saute the peppers and onion until golden brown and tender. Using a slotted spoon, transfer the peppers and onions to the pasta bowl. Heat the sauce in a saucepan and then pour it over the pasta mixture and toss to coat. Serve hot. To make Sun-Dried Tomato Cream Sauce:
Heat the olive oil in a large saute pan over medium-high heat. Cook the sun-dried tomatoes and onion for 5 minutes. Add the tomato, garlic, chicken stock, tomato juice, and crushed red pepper and simmer to reduce by 1/4. Add the heavy cream and cook for 1 more minute, then carefully transfer to a food processor or blender. Puree the sauce until smooth. Serve the sauce warm or store in the refrigerator until ready to use. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 13940,"Apple Ginger Pork Chops 4 pork chops, double cut, center cut, bone in 1/4 cup apple cider vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons minced ginger 1 teaspoon minced garlic 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon pepper 1/4 cup white wine 1 cup sliced (1/4-inch) yellow onions 2 cups cored and sliced (1/4-inch) Granny Smith apples 1/2 cup raisins 2 tablespoons butter Instructions: In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes Preheat oven to 350 degrees F. In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F. In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm. Remove chops from oven and add to the apple mixture. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13941,"Seared Calamari with White Beans and Chorizo 12 ounces calamari, cut into 1/4-inch rings 1/2 tablespoon chopped garlic 1/4 teaspoon red chili flakes Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
4 ounces chorizo Bilbao, sliced into 1/4-inch disks 1 tablespoon olive oil 1/2 cup cooked white beans, in their juice 1 red bell pepper, roasted, seeded, cut into 1/4-inch dice 1 tablespoon chopped parsley leaves 1 tablespoon freshly squeezed lemon juice 1 tablespoon unsalted butter Croutons, for garnish, recipe follows 3 tablespoons olive oil 1 garlic clove, creamed 1 tablespoon chopped fresh parsley leaves Sea salt and freshly ground black pepper 1 baguette Instructions: In a small bowl, mix together the calamari rings, garlic, chili flakes, sea salt, and freshly ground black pepper. Set aside. Heat a 12-inch skillet over medium-high heat. Toss in the chorizo and cook, shaking frequently, for 3 to 5 minutes or until slightly browned. Transfer the chorizo to a plate lined with a paper towel. Wipe out the skillet and return to high heat. Add the oil to the skillet and heat until very hot. Add the calamari mixture to the skillet; be careful because the pan will flame. Saute for a few minutes and then add the chorizo, beans and their juice, red bell peppers, parsley, lemon juice, and butter. Bring to a boil and simmer for 1 to 2 minutes. Adjust seasonings. If there isn't enough liquid, add a few tablespoons of clam juice or water. To serve, pour the stew into a shallow bowl and pass the croutons. Preheat oven to 350 degrees F.
Mix the olive oil, garlic, parsley, sea salt, and freshly ground black pepper together. Cut the baguette into 1/4-inch slices at a severe angle. Lay baguette slices on a cookie sheet and brush with the seasoned oil. Bake for 10 to 12 minutes or until golden. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 13942,"Thai Iced Tea 4 green cardamom pods, lightly crushed 2 pieces star anise
1/4 cup loose Thai black tea leaves
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1/4 cup sweetened condensed milk
Instructions: Add the cardamom pods, star anise and 4 cups water to a small saucepan. Bring to a boil and add the tea. Turn off the heat, then cover and let steep for 2 minutes. Fold a piece of cheesecloth in half and lay it in a mesh sieve. Strain the mixture through the cheesecloth into a small bowl. Add the sugar and vanilla and stir until dissolved. Stir in the sweetened condensed milk and refrigerate until chilled, about 1 hour.
Fill 4 glasses with crushed ice. Pour the tea over the ice. ","[Sauvignon Blanc, Gewrztraminer, Riesling, Pinot Grigio]" 13943,"Apple-Butterscotch Blondies Cooking spray 1 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 6 tablespoons unsalted butter 3/4 cup packed light brown sugar 1 teaspoon pure vanilla extract 2 large eggs 1 apple, peeled and finely chopped 1/3 cup butterscotch chips Instructions: Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray and set aside. Whisk the flour, salt and baking powder in a small bowl. Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until it starts browning. Remove from the heat and whisk in the brown sugar and vanilla until dissolved; let cool slightly. Add the eggs and whisk until smooth. Stir in the flour mixture, then the apple and butterscotch chips. Pour into the prepared pan and smooth the top. Bake the blondies until the edges are set and the top is lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang and cut into pieces. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 13944,"Slow-Cooker Parmesan-Sage Pork Loin and Watercress Salad with Sliced Pears, Goat Cheese and Toasted Pine Nuts 2 pounds diced red potatoes 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrots 1 1/2 cups reduced-sodium chicken broth 1/2 cup sherry 1 (2-pound) pork loin Salt and freshly ground black pepper 2 tablespoons dried sage 1 tablespoon salt-free garlic and herb seasoning 1/4 cup freshly grated Parmesan 2 tablespoons pine nuts 4 cups watercress leaves 2 ripe pears, cored and thinly sliced 4 ounces crumbled goat cheese Olive oil Sherry vinegar Instructions: Place potatoes, onion, celery, and carrots in bottom of slow-cooker. Pour in chicken broth and sherry. Season pork all over with salt and black pepper, sage and garlic and herb seasoning. Place pork on top of vegetables and top with Parmesan, pressing the cheese into the meat. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Toast the pine nuts in a small skillet over medium heat until golden brown, about 2 to 3 minutes. Arrange watercress on salad plates. Top with pear slices, goat cheese and toasted pine nuts. Drizzle with olive oil and sherry vinegar. Slice pork crosswise into 1/2-inch thick slices. Serve 1/2 of the pork with this meal and reserve second half for another recipe. Serve all of the vegetables from slow-cooker and the brothy sauce with pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 13945,"Stuffed Crusted Snapper 1/4 ounce leeks 1/4 ounce mango 1/4 ounce ginger 2 limes, juiced and zested 1/4 ounce yellow bell pepper 1/4 ounce red onion 4 (6-ounce) snapper fillets 2 pounds blue potatoes Salt and pepper 2 ounces flour 2 ounces vegetable oil Instructions: Preheat oven to 350 degrees F. To make the filling, wash, clean, and cut all vegetables into 1-inch long julienne. In a large bowl, combine the leeks, mango, grated ginger, zest, bell pepper, and red onion. For the crust, slice the potatoes into thin slices like chips, and set aside. Place the vegetables, and lime juice at the end of each fillet, roll up, and secure with toothpicks. Dust each fillet in flour and lay on a baking sheet. Cover each fillet with the potato chips, layering the potatoes as close together as possible. Sprinkle the oil on top of each fillet and bake for 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13946,"Chicken N Pasta Primavera 1 Tbsp. olive oil 1 lb. boneless skinless chicken, thinly sliced 1 bag (12 oz.) Birds Eye? Recipe Ready Primavera Blend 1 cup prepared Alfredo pasta sauce 8 oz. fettuccine, cooked according to package directions Instructions:

1. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
2. Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper. *Cook chicken to an internal temperature of 165°F as measured with a food thermometer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13947,"Mango Tarte Tatin 1 1/4 cups all-purpose flour, plus additional for rolling 1/4 cup granulated sugar 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter, cubed and chilled 1 egg yolk Ice water, if necessary 4 ripe but firm mangoes, peeled 1 1/2 cups granulated sugar 4 tablespoons (1/2 stick) unsalted butter Instructions: Preheat the oven to 350 degrees F. In the food processor (or, alternatively, in a bowl), blend the flour, sugar and salt. Add the butter and pulse to blend (or mix in with your fingers) until the mixture is crumbly. Add the yolk, blend it in. If the dough does not hold together when pressed between 2 fingers, add the ice water, 1 tablespoon at a time, until it does. Turn the dough onto a lightly floured flat surface. Knead the dough until smooth, flatten it and wrap in plastic. Refrigerate. Put the mangoes on a flat surface and, one by one, hold the mangoes upright and cut one slice off each \side. It's like quartering apples only you are avoiding the large pit in the center of each mango. Make each slice as deep as you can to extract the maximum flesh from each mango. Slice the smaller piece off the top and bottom of each fruit as well. In a skillet over low heat, melt the sugar until it becomes golden brown. Add the butter (it will bubble up). Remove the skillet from the heat and pour equal amounts of the caramelized sugar mixture into each ramekin. Divide the mango pieces among the ramekins and press the fruit into the caramel sauce. Roll the dough on a floured surface (or, alternatively, between 2 pieces of waxed paper) and cut out circles that fit the tops of the ramekins. Tuck the dough edges inside the ramekins so it covers the fruit. It is as if you are tucking the fruit into a pastry bed. Place the ramekins on a sheet pan and into the center of the oven and bake until the pastry browns, 15 to 18 minutes. Remove the ramekins from the oven and allow it to cool for 10 minutes. Unmolding: Don't be afraid of failure. A tarte tatin is nice when imperfect! Place a plate over the pastry topping and flip the tart on to the plate. You can do it! Pour the reserved caramel back over the tart. If any fruit remains in the bottom of the skillet, simply dislodge it and insert it any fruit gaps before serving. Serve warm with ice cream or a dollop of sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13948,"Torta di Pasta 8 ounces spaghetti 1/2 cup oil-packed sun-dried tomatoes, drained and chopped 4 large eggs 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 3/4 cup grated Parmesan 3/4 cup grated fontina 1 tablespoon unsalted butter 1 tablespoon olive oil Instructions: Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on. In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat. Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature. Invert the torta onto a platter. Cut into wedges and serve at room temperature. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 13949,"Eulalia's Chips 3 cups refried black beans or good quality canned refried beans 3/4 cup chipotles salsa, recipe follows 8 ounces tortilla chips 1 cup crema, creme fraiche or sour cream 1 cup grated anejo cheese 4 ounces dried chipotle chiles, about 25 - 30, or 3 cups canned chipotle chiles, stemmed 8 ripe Italian Roma tomatoes, cored 12 garlic cloves, peeled 2 quarts water 2 tablespoons salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the broiler. In an ovenproof platter or casserole, spread the black beans in a 1/4 inch layer. Spread the chipotle salsa over the beans. Place under the broiler just to heat through, about 6 minutes. Stand the tortilla chips, points up, in the beans. Using a plastic squeeze bottle, pastry bag or the tines of a fork, drizzle the crema, creme fraiche or sour cream over the chips. Sprinkle with the anejo cheese and return to the broiler for 3 to 5 minutes, until the cheese melts. Serve hot. In medium sized saucepan combine all ingredients. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Once cool, pour mixture into a blender or food processor fitted with a metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 13950,"Lion's Head Stew 2 pounds coarsely ground fatty pork 1/2 cup ginger-scallion water (1 cup cold water, 3 large, peeled slices ginger, 3 chopped scallions - all blended together and strained) 2 eggs, lightly beaten Canola oil, to cook Cornstarch, to coat 1 medium head Napa cabbage, save 4 large leaves, cut remainder into 1-inch slices Chinese clay pot with cover 2 teaspoons sugar 2 tablespoons dark soy sauce 2 tablespoons light soy sauce 2 large pieces dried tangerine peel 8 dried black mushrooms, rinsed, rehydrated, de-stemmed and halved 6 cups chicken stock Salt and black pepper, to taste Instructions: Preheat an oven to 350 degrees. In a large bowl, mix the pork with the ginger-scallion water, eggs and season. Throw the pork in a bowl 10 times to compact the meat together. Preheat a large skillet and coat with oil. Make 8 large meatballs and coat with cornstarch. Only brown the meatballs on all sides. Do not cook them through, then drain on paper towels. Place sliced cabbage in the clay pot and top with meatballs. Mix sugar with soy sauces to dissolve and add to pot. Add peel, mushrooms and stock. Check for seasoning. (The flavor of the broth will eventually be the flavor of the meatballs/cabbage, season well.) Top the meatballs with the whole cabbage leaves and cover. Place in the oven and braise for 3 hours.
PLATING Serve the clay pot family style with small bowls of steamed rice. ","[Shiraz, Pinotage, Tempranillo, Garnacha]

" 13951,"Mini Broccoli Quiches with Prosciutto Crusts Kosher salt and freshly ground black pepper 1 1/2 cups frozen broccoli 12 slices prosciutto
2 tablespoons olive oil
1 small onion, diced
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
2/3 cup milk
1/3 cup heavy cream
5 large eggs
1/3 cup grated Parmesan Instructions: Bring a pot of salted water to a boil. Cook the broccoli in the boiling water according to the package instructions. Drain, then cut into small florets. Slice the prosciutto in half lengthwise to make long strips. Line each cup of a 12-cup muffin pan with 2 strips of prosciutto arranged in an X pattern. Fold the overhang back into each cup and lightly press to cover any gaps or holes. Hold in the refrigerator. Heat the olive oil in a medium skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add the crushed red pepper and garlic, then season with salt and pepper. Cook until the garlic is softened, another 2 minutes. Remove from the heat and let cool to room temperature, about 15 minutes. Preheat the oven to 400 degrees F. In a large bowl, whisk together the milk, cream and eggs and season with a pinch of salt and pepper. Mix in the cooled onion and garlic mixture and the Parmesan. Divide the broccoli among the prosciutto-lined muffin cups. Pour some of the egg mixture into each cup, filling each about three-quarters full. Bake until the quiches are set, 15 to 17 minutes. Let cool for 5 minutes before removing them from the muffin cups. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13952,"Chewy Oatmeal Raisin Cookies 2 1/2 cups all-purpose flour 2 cups old-fashioned oats 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon kosher salt 2 cups packed light brown sugar 2 sticks (16 tablespoons) unsalted butter, softened 1 cup raisins 1 teaspoon vanilla extract 3 large eggs Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt. In a separate large bowl using an electric mixer, cream together the brown sugar and butter, mixing until light and fluffy, about 3 minutes. In a blender or food processor, pulse the raisins, vanilla extract and eggs until no large chunks remain. Fold the raisin mixture into the creamed butter and sugar until fully combined. Slowly mix the dry ingredients into the wet ingredients and mix well.
Scoop 2 tablespoons of dough per cookie and portion on the prepared baking sheets, spacing them 2 inches apart. Bake in batches if necessary. Bake just until the edges start to brown, 12 to 14 minutes (don't overbake; the cookies may look slightly underdone when removing from the oven). Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to fully cool.
The cookies will keep in an airtight container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 13953,"Dark Chocolate Marzipan Scone Loaf 7 to 8 ounces marzipan, chopped into 1/2-inch pieces 1 tablespoon powdered sugar
1/2 cup dark chocolate chips
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 tablespoons plus 1 teaspoon sugar 3/4 cup cold unsalted butter, cut into 1/2-inch cubes
2 large eggs
1/2 cup buttermilk or heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Jam, for serving
Instructions: Preheat the oven to 400 degrees F. Line an 8-by-4-inch loaf pan with parchment paper, allowing 1-inch wings to hang over the edges on the long sides. In a large mixing bowl, toss the marzipan with the powdered sugar to coat. Add the chocolate chips and set aside. In a food processor, combine the flour, baking powder, salt and 2 tablespoons of the sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan. In a small bowl, whisk together the eggs, buttermilk or cream, and extracts and add to the dry ingredients. Use a wooden spoon or spatula to stir until just combined. Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with remaining teaspoon of sugar and bake until golden brown on top and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan on a rack for 10 minutes. Using the parchment wings, remove to the rack to cool completely. Cut with a serrated knife and serve with jam. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 13954,"Clerico: Summer White Sangria 2 (750 ml) bottles inexpensive white wine (nothing too sweet) 2 bananas, peeled, sliced in 2-inch slices 1 orange, rind reserved, cut in segments 6 peaches, peeled, sliced in 6 wedges each 1 red apple, center removed, chopped medium dice 6 plums, sliced in 6 wedges each 2 lemons, reserve rind, juiced 1 cup red grapes 2 cups ice Sugar 8 ounces seltzer or lemon-lime soda, optional Instructions: Place all fruit in a glass pitcher. Add 2 cups ice, lemon juice, orange and lemon rind, all the white wine and allow to sit in the refrigerator until just before serving. At the last minute, add sugar, to taste and soda, if desired. ","[Verdicto, Vermentino, Sauvignon Blanc, Pinot Grigio]" 13955,"Winter Panzanella 1/4 cup unsalted butter 2 teaspoons finely chopped garlic 2 teaspoons finely chopped fresh thyme 6 cups day-old bread, crust removed, cubed 6 tablespoons finely grated Parmesan, plus more for garnish Salt and freshly ground black pepper 1 small red onion, sliced thinly lengthwise 3 tablespoons sherry vinegar Gray salt 4 cups peeled, seeded, and diced butternut squash (1/2-inch dice) 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh sage Freshly ground black pepper 1/2 pound Brussels sprouts, ends trimmed, then quartered 1/2 cup fresh Italian parsley leaves Instructions: Preheat oven to 400 degrees F. Melt the butter in a large skillet over moderate heat and cook until it foams. Add the garlic and thyme, and immediately add the bread cubes. Toss to coat well. Add most of the grated cheese and stir. Transfer bread to a baking sheet and sprinkle with the remaining cheese and salt and pepper and gently toss again while still warm to melt the cheese. Bake stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool. Soak the sliced onion in the sherry vinegar and a pinch of salt for about 15 minutes. Set aside. Toss the squash with 1 1/2 tablespoons of the olive oil, sage, salt, and pepper. Arrange in a single layer on a baking sheet and bake until the squash is tender and lightly caramelized, about 15 to minutes. Let cool. Bring a large pot of salted water to a boil. Add the quartered Brussels sprouts and cook until tender but retain a touch of crispness, about 1 1/2 minutes, and drain. Into the reserved red onions and vinegar, whisk in remaining 1/2 cup olive oil. Season with pepper. In a large bowl combine the roasted squash, croutons, and Brussels sprouts. Add the vinaigrette and toss. Add the parsley leaves and toss again. Taste and adjust the seasoning. Garnish with grated Parmesan and serve immediately. Chef note: \Soaking the onion briefly in sherry vinegar--sometimes called blooming the onion--mellows the raw onion taste.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 13956,"Wild Rice Griddle Cakes 1 1/2 cups cooked wild rice 1 cup grated carrots (from 2 to 3 carrots) 3 green onions, finely chopped 1/4 cup grated Parmesan 1/4 teaspoons dried thyme 1 teaspoon salt Pepper 1 teaspoon baking powder 1/3 cup all-purpose flour 2 eggs, lightly beaten Vegetable oil, for frying Instructions: In a bowl, mix rice, carrots, onions, cheese, and thyme, add salt and pepper, to taste. Sprinkle baking powder and flour over mixture, then stir well. Pour in eggs and mix lightly until blended. Heat a cast-iron frying pan over a fire or over medium-high heat. Add a thick film of oil. Drop 3 or 4 heaping spoonfuls of batter into pan and flatten slightly, making cakes about 3-inches in diameter. Cook until crispy and well browned on bottom (about 3 minutes), turn cakes with a spatula, and cook until browned on the other side (about 2 minutes). Drain on paper towels. Repeat with remaining batter, adding more oil as necessary. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13957,"Spaghetti and Meatballs 1 slice sandwich bread 1/4 cup (60 milliliters) milk 300 grams (11 ounces) lean ground beef 2 Italian sausages (100 grams/3.5 ounces each), casings removed 1 1/2 yellow onions, divided 3 garlic cloves, divided 1 egg 3/4 cup (75 grams) finely grated Parmigiano-Reggiano cheese, plus more for serving 3 tablespoons finely chopped parsley, divided 2 teaspoons plus 1 tablespoon finely chopped oregano, divided Kosher salt Freshly ground black pepper 2 tablespoons (30 milliliters) olive oil, divided 1/3 cup tomato paste 1 can (796 milliliters/27 ounces) crushed tomatoes 500 grams (about 1 pound) dry spaghetti Instructions: Tear the bread into small pieces and combine with milk in a small bowl. Let sit for 5 to 10 minutes. Meanwhile, add the ground beef and sausage meat to a large bowl. Grate 1/2 an onion on the large side of a box grater and add to the meat, along with 1 clove of finely minced garlic, the egg, Parmesan, 1 tablespoon of the parsley, 2 teaspoons of the oregano, 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir the bread and milk into a rough paste, add to the meat and gently mix everything together, being careful not to squeeze the mixture too much, leading to tough meatballs. Divide the mixture into 16 equal pieces and gently roll each in between your hands to form meatballs. If the mixture is sticking, lightly dampen your hands. Heat 1 tablespoon of the oil in a Dutch oven or a large high-sided pan over medium-high heat. Sear the meatballs until golden brown on two sides, 3 to 4 minutes per side. Remove the partially cooked meatballs to a plate, turn the heat down to medium and add in the remaining oil. Chop the remaining onion and add it to the pan. Season with salt and pepper and cook until lightly golden brown, 3 to 4 minutes. Thinly slice the remaining 2 cloves of garlic and add them to the pan. Cook for 30 seconds before stirring in the tomato paste followed by the crushed tomatoes. Add the meatballs back into the pan, cover and turn the heat down to medium-low. Simmer the sauce and meatballs for 15 to 20 minutes, or until the meatballs are cooked through to 165 degrees F (75 degrees C). Stir in the remaining 1 tablespoon of parsley and 1 tablespoon of oregano and turn the heat down to low to keep warm. Meanwhile, bring a large pot of water to a boil over high heat and season well with salt. Boil the spaghetti according to package directions until al dente, then drain and serve topped with sauce, meatballs and extra grated Parmigiano-Reggiano. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 13958,"Puffy Poke Tuna Tacos 1 1/2 pounds ahi tuna loin 1/2 cup hoisin
1/2 cup ponzu
1/4 cup fish sauce
1/4 cup oyster sauce
2 whole star anise
1 white onion, cut into thin strips 1 beet, sliced
1 cup vinegar
1 Hass avocado
2 cups mayonnaise, preferably Hellmann's 1/4 cup chipotle in adobo
2 cups canola oil
Twelve 4-inch flour tortillas 2 cups french-fried onions
Black sesame seeds
Instructions: For the tuna: Rinse and pat dry tuna loin, then trim off any connective tissue and cut loin into 1/4-inch cubes. Place in a bowl, cover and refrigerate. Add hoisin, ponzu, fish sauce and oyster sauce to a separate bowl and mix well, then add star anise. Add the cubed tuna to the sauce bowl and gently fold sauce and tuna together. Cover and refrigerate for at least 30 minutes and up to 3 hours. For the tacos: Put onion into a bowl with the beet and vinegar, then cover and refrigerate until ready to use. Slice avocado into 12 pieces and cover. Add mayo and chipotle to a food processor and blend for 3 minutes, then set aside. Add canola oil to a large deep pan over medium heat. Once hot, add a flour tortilla. Flip after 15 seconds and remove to a tray lined with paper towels to absorb excess oil. Repeat with remaining tortillas. Arrange 3 tortillas on a cutting board and add a slice of avocado to each. Follow with some cubed tuna, pickled onions and beets and chipotle aioli, then sprinkle with french-fried onions and black sesame seeds. Transfer to a plate and repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13959,"Buffalo Stuffed Mushrooms 3 10-ounce packages white mushrooms 4 slices bacon, finely chopped 1 stalk celery, finely chopped 1 carrot, finely chopped 2 scallions, chopped 1 teaspoon chopped fresh thyme 2 tablespoons unsalted butter 1 1/2 cups panko breadcrumbs 2 tablespoons chopped fresh parsley 2 tablespoons grated parmesan cheese 1/4 cup Buffalo hot sauce 1/3 cup crumbled blue cheese (about 1 1/2 ounces) Instructions: Preheat the oven to 400 degrees F. Remove the stems from the mushrooms and coarsely chop; set aside. Cook the bacon in a large skillet over medium heat, stirring occasionally, until slightly crisp, about 6 minutes. Add the chopped mushroom stems, celery, carrot, scallions and thyme and cook, stirring occasionally, until the vegetables soften, about 2 minutes. Add the butter and let melt, then add the panko, parsley and parmesan; continue to cook, stirring, until the panko is slightly golden, about 2 minutes. Stir in the hot sauce until combined. Remove from the heat and let cool slightly. Arrange the mushroom caps on a rimmed baking sheet. Fill each with about 1/2 teaspoon blue cheese, then mound the panko mixture on top. Bake until golden, about 15 minutes. Turn on the broiler; broil until the tops are crisp, 1 to 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 13960,"Chicken Tikka Masala 3 tablespoons unsalted butter, plus more for the baking sheet 1 tablespoon tandoori masala, such as Shan brand 1 cup plain yogurt 2 tablespoons minced fresh ginger
2 tablespoons lemon juice
1 teaspoon kosher salt 4 cloves garlic, minced 4 boneless skinless chicken breasts
Tikka Masala Sauce, recipe follows 1 stick (8 tablespoons) unsalted butter 1/4 cup dried fenugreek leaves (kasoori methi) 2 tablespoons tandoori masala, such as Shan brand
3 cups canned marinara sauce 1 cup heavy cream 1 teaspoon honey Kosher salt, to taste Instructions: Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours. Preheat the oven to 350 degrees F.
Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.
Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.
Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Add the marinara sauce and bring to a simmer. Add the cream, honey and salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13961,"Watermelon Sorbet 6 cups cubed seedless watermelon 10 fresh mint leaves
Instructions: Add the watermelon to a blender and blend until pureed. Add the mint leaves and blend for about 15 seconds. Pour into a loaf pan and place in the freezer until frozen, about 6 hours or overnight. ","[Riesling, Moscato, Vinho Verde]" 13962,"Caesar Salad with Pancetta 3/4 pound pancetta, sliced 1/2-inch thick 2 pints cherry tomatoes Good olive oil Kosher salt Freshly ground black pepper 2 large heads romaine lettuce 1 cup freshly grated Parmesan 1 extra-large egg yolk at room temperature* 2 teaspoons Dijon mustard 2 large cloves garlic, chopped 8 to 10 anchovy fillets (optional) 1/2 cup freshly squeezed lemon juice (3 lemons) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups good mild olive oil 1/2 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 400 degrees F. Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain. Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft. Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl. For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times. Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad. If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise. Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 13963,"Big Daddy's Fish Sticks with Funked Out Ketchup Canola oil spray 1 cup all-purpose flour 2 teaspoons garlic powder 1 tablespoon paprika Seafood seasoning, as needed (recommended: Old Bay) 3 egg whites, lightly beaten 2 cups panko breadcrumbs 1 pound center-cut fish fillet, such as cod or haddock, cut into 16 (1-ounce) pieces Salt and freshly ground black pepper Funked Up Ketchup, for serving, recipe follows 1 cup ketchup 1 cup mild barbecue sauce 2 tablespoons sweet relish 1 tablespoon yellow mustard Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Prepare a baking sheet with foil and spray with canola oil. In a shallow pie plate or dish, mix the flour, garlic powder, paprika and 1 teaspoon seafood seasoning, stirring well to combine. Add the beaten egg whites to another pie plate or dish and then add the panko to another pie plate or dish. Sprinkle the fish, flour, egg whites and panko lightly with salt and pepper and seafood seasoning. Begin by taking 1 piece of fish at a time and dredging first in the flour, then into the egg whites, then the panko and then place it on the prepared baking sheet. Repeat with the remaining pieces of fish. Spray the tops of the fish sticks with canola oil. Place the baking sheet into the oven and cook the fish for 8 minutes, turning once, and continue to cook another 8 minutes. Remove the fish sticks and let cool for 5 minutes. Serve the fish sticks with the Funked Up Ketchup. Combine all the ingredients in a small bowl and mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13964,"Confit Tomato 1 large tomato, peeled, cored, and quartered Olive oil Salt and pepper, to taste Instructions: Place tomato fillets on sheet pan and sprinkle liberally with olive oil. Season with salt and pepper. Place in 250 degree oven for 1 and 1/2 hours. Garnish with confit tomato and young celery leaves ","[Ros, Pinot Grigio, Sauvignon Blanc]" 13965,"Grilled BBQ Tempeh Steaks 1/2\u202fcup\u202fketchup 1/4\u202fcup\u202fpure maple syrup 1 tablespoon\u202fDijon mustard, vegan, if necessary 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce, vegan, if necessary 1/2\u202fteaspoon\u202fsmoked paprika 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Two 8-ounce blocks tempeh Vegetable oil, for brushing Instructions: Combine the ketchup, maple syrup, Dijon, vinegar, Worcestershire, smoked paprika, salt and pepper in a small saucepan. Whisk together and bring to a simmer over medium heat. Continue simmering, whisking occasionally, until the sauce is thick and reduced by half, about 5 minutes. Remove from the heat and set aside to cool. Prepare a grill or grill pan for medium heat. Meanwhile, cut each block of tempeh in half parallel to the cutting board to create a total of 4 thinner slabs, then cut each slab in half crosswise. Gently score the tempeh diagonally in a crosshatch pattern, being careful not to cut all the way through. Brush the grill with vegetable oil. Generously brush the scored side of the tempeh with about one-third of the barbecue sauce, letting it seep into the crevices. Grill sauce-side down, undisturbed, until nicely charred, about 4 minutes. Brush the tops of the tempeh with another third of the barbecue sauce, then flip and grill, undisturbed, until nicely charred, about 4 minutes more. Brush the tops of the tempeh with the remaining barbecue sauce. Transfer the grilled tempeh to a platter and serve immediately. ","[Zinfandel, Syrah, Malbec, Rioja]" 13966,"Herbed Crab Pasta Salad in Vinaigrette Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons red wine vinegar 1 small shallot, minced 8 ounces dried orecchiette 1 cup jumbo lump crab meat, picked over to remove shells 1/2 cup thinly sliced celery 3 tablespoons chopped fresh basil 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh tarragon 2 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk the oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool and add to the bowl with the dressing. Add the crab, celery, basil, chives, parsley, tarragon and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13967,"Roasted Rack of Lamb with Sauce Romesco 1 cup olive oil, plus 2 tablespoons for searing 1 ounce crushed whole fennel seeds 1 ounce finely chopped fresh thyme 2 domestic lamb racks, 3 bones each, cleaned and frenched 8 cloves garlic 1 cup extra-virgin olive oil 1/2 cup sliced blanched almonds 1/4 cup hazelnuts 2 slices stale brioche bread 2 vine-ripe medium tomatoes, quartered 2 piquillo peppers 2 large roasted red peppers 1/2 cup red wine or sherry wine vinegar 1/4 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 1 1/4 cups chicken stock 1 pinch saffron Kosher salt and freshly ground black pepper 1 cup couscous 1 large zucchini, cut into 1/2-inch cubes 1 clove garlic, chopped Kosher salt and freshly ground black pepper Garbanzo beans, cooked, for garnish Instructions: For the lamb: Whisk together 1 cup oil, the fennel seeds and thyme. Add the lamb to the marinade and let sit until ready to cook. For the romesco sauce: Meanwhile, preheat the oven to 300 degrees F. Roast the garlic by placing the cloves on a baking sheet and drizzle a bit of olive oil on top. Roast until the garlic is soft, 20 minutes. Toast the almonds and hazelnuts in a frying pan. Remove and set aside. Pour a few tablespoons of the olive oil into a frying pan and quickly fry the bread until both sides are browned. Remove and let cool on a plate or paper towel. Saute the tomatoes in the same pan, adding oil if needed, for 4 to 5 minutes. Remove the pan from the heat. Once the bread is cool, add to a food processor with the nuts and tomatoes and blend. Add the roasted garlic along with the piquillo and roasted peppers and process on high for 2 to 3 minutes. Add the vinegar and pepper flakes. While the processor is running, slowly drizzle in the remaining oil. Add salt and black pepper to taste. For cooking the lamb: Turn the oven to 450 degrees F. Heat 2 tablespoons olive oil in a large heavy ovenproof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes, and cover the ends of the bones with foil to prevent charring. Arrange the rack bone-side down in the skillet. Roast the lamb for 12 to 18 minutes, depending on the degree of doneness you want, checking the temperature with a meat thermometer. Let it rest for 5 to 7 minutes, loosely covered. For the couscous: Bring the chicken stock to a boil, and then add the saffron and salt and pepper to taste. Pour the hot stock over the couscous, cover and let stand for 10 minutes prior to serving. For the zucchini: Saute the zucchini with the garlic and salt and pepper to taste. To serve, carve each rack between the bone into 3 pieces and arrange vertically with the romesco sauce underneath. Stack the zucchini between lamb with the couscous on the side. Garnish with garbanzo beans. ","[Rhone Blends, Tempranillo, Barolo, Montepulciano]" 13968,"Turkey Cutlets With Plum Salad 1 1/2 pounds turkey cutlets Pinch of cayenne pepper 1 1/4 teaspoons ground coriander Kosher salt and freshly ground black pepper 5 tablespoons extra-virgin olive oil 3 firm plums, cut into 1-inch wedges 2 teaspoons fresh lemon juice 8 cups baby arugula Instructions: Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside. Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside. Grill the turkey until cooked through, about 2 minutes per side. Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13969,"Cherry-Red Raspberry Pie 2 cups all-purpose flour 1 cup cake flour 2 tablespoons super rich butter powder, optional* 1 cup shortening 1 whole egg 1 tablespoon apple cider vinegar 1/2 teaspoon salt 1/3 cup ice water One 10-ounce package frozen red raspberries, thawed 2 cups canned pitted sour cherries in juice 1 1/4 cups sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 tablespoons butter Milk, for brushing crust 1 tablespoon sugar, for sprinkling Instructions: For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight. Preheat oven to 400 degrees F. For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total. In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside. Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess. Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents. Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting. ","[Pinot Noir, Beaujolais, Dolcetto, Garnacha]

" 13970,"Cider Fall Fireball 2 mandarins, halved 1 cup apple cider
1/4 cup Spiced Simple Syrup, recipe follows 4 sugar cubes
4 ounces high-proof dark spiced rum, such as 151 1 bottle ground cinnamon, for garnish
1/4 cup light brown sugar 1/4 cup apple cider
1/2 teaspoon ground ginger
3 whole cloves
1 cinnamon stick
Instructions: To assemble the mandarin boats, hollow out both halves of the mandarins. Flip each half inside out so the bight orange side is on the inside. To make each cocktail: In each of 4 lowball glasses, stir together 1/4 cup of the apple cider and 1 tablespoon of the Spiced Simple Syrup. Top with a mandarin half, hollow side facing up. Add 1 of the sugar cubes and 1 ounce of the high-proof rum to each mandarin. Light on fire and sprinkle with ground cinnamon to create fireworks. Serve immediately. Put the brown sugar, apple cider, ginger, cloves and cinnamon stick in a small saucepot over medium heat. Cook until simmering and the sugar is dissolved, about 3 minutes. Allow the mixture to steep as it cools. Strain the spices out of the syrup and discard. ","[Bourbon, Brandy, Rum, Port]" 13971,"New York Strip with Blue Cheese, Vidalia Onion Jam and Warm Potato Salad with Mustard Vinaigrette 2 tablespoons bacon drippings 3 Vidalia onions, peeled, halved, sliced 1/4-inch thick 2 cloves garlic, finely chopped 1 jalapeno cl, finely diced 1/2 cup red wine 1/4 cup red wine vinegar 2 tablespoons creme de cassis 2 tablespoons grenadine Honey, to taste Salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley 2 1/2 pounds red new potatoes 1/2 pound slab bacon, cut into lardons and cooked until golden brown and crisp, 2 tablespoons drippings reserved 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 1 teaspoon honey 2 cloves chopped garlic Salt and freshly ground black pepper 1/4 to 1/3 cup olive oil 2 tablespoons roughly chopped basil leaves 2 tablespoons roughly chopped flat-leaf parsley 2 tablespoons kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon finely chopped fresh thyme leaves Canola oil 4 NY Strip steaks (12-ounces each) removed from the refrigerator 20 minutes before grilling 3/4 pound wedge blue cheese (recommended: Cabrales), room temperature 2 to 3 tablespoons heavy cream Handful parsley sprigs Instructions: For the onion jam: Heat grill to high. Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes. Taste and season with honey, salt and pepper. Stir in the parsley, transfer to a bowl and let cool to room temperature. For the vinaigrette: Put the potatoes in a large saucepan, cover with cold water and season with 1 tablespoon kosher salt. Bring to a boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter While the potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley. Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak. For the steak: Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.
Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 13972,"Sweet Potato Puree with Bananas and Buttered Pecans 6 pounds (about 6) sweet potatoes 2 ripe bananas, skins on 2 ounces (1/2 stick) unsalted butter, softened 1/2 cup pure maple syrup 2 tablespoons ground cinnamon 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 pound pecans 1/2 cup unsalted butter 1 tablespoon salt 2 tablespoons brown sugar Instructions: Preheat oven to 425 degrees F. Pierce the sweet potatoes with a fork and bake until tender, about 1 hour. Roast the bananas, with the skins on, for the last 15 minutes of cooking time. When cool enough to handle, peel the potatoes and bananas, and transfer to a food processor. Pulse until the potatoes are chunky. Add the butter and maple syrup, puree until smooth. Add the cinnamon, pumpkin pie spice and salt; puree to combine. Transfer to a shallow baking pan and smooth out the surface with a spatula. In a skillet, cook the pecans in butter over low heat and sprinkle with salt. Saute until well-coated, stirring occasionally, for about 5 minutes. Transfer the pecans to paper towels to drain. Arrange pecans on top of puree and sprinkle with brown sugar. Bake at 300 degrees F until heated through, about 20 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 13973,"Spiced Turkey Breast with Persian Golden Prunes 1 whole bone-in turkey breast (about 5 pounds) Juice of 1 lemon
2 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons ground turmeric
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil, plus more as needed
4 cloves garlic, sliced
2 large onions, sliced
2 large tomatoes, chopped
3 tablespoons tomato paste
1 cinnamon stick
2 cardamom pods
1 cup Persian golden prunes (unpitted)
2/3 cup barberries
Cooked basmati rice, for serving, optional
Instructions: Pat dry the turkey breast. Gently separate the skin from the meat using your fingers. Set the turkey breast aside. Combine the lemon juice, olive oil, coriander, ground cinnamon and 1 teaspoon each of the cumin, paprika and turmeric in a small bowl. Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Spoon this mixture all over the turkey breast, then spread under the skin with your fingers (you may want to wear gloves).
Heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat until hot but not smoking. Place the turkey breast skin-side down in the skillet and increase the heat to medium-high. Sear the turkey breast without disturbing until the skin is almost crispy and golden brown, 5 to 7 minutes. Using a pair of tongs, flip the turkey breast and sear the other side until golden brown, about 5 minutes. Remove the turkey breast to a plate and set it aside.
Reduce the heat to medium. If the skillet seems dry, add about 1 tablespoon more vegetable oil. Add the garlic and onion and saute, stirring occasionally, until starting to soften, about 10 minutes. Add the tomatoes, remaining 1/2 teaspoon each cumin, paprika and turmeric and 1/2 teaspoon salt. Stir to combine. Add the tomato paste and cook, stirring, until fragrant and darkened slightly, 2 to 3 minutes more. Add 2 cups water, the cinnamon stick and cardamom pods to the sauce, then reduce the heat to medium-low and bring the sauce to a low simmer.
Meanwhile, preheat the oven to 425 degrees F. Heat 1 tablespoon of the vegetable oil in a small pan over medium-low heat and saute the prunes until they\u2019re shiny and glazed on all sides, 5 to 8 minutes. Remove the prunes to a bowl and heat the remaining 1 tablespoon vegetable oil to the same small pan. Turn the heat to medium-low, add the barberries and saute until they\u2019re shiny and glazed, about 4 minutes.
Add the prunes, barberries and 1/4 cup of water to the tomato sauce in the large skillet and stir to combine, making sure the prunes are fully submerged in the sauce. Return the turkey to the skillet and roast in the oven until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 165 degrees F, 1 hour 15 minutes to 1 hour 30 minutes. Let the turkey sit for 10 minutes to allow the juices to redistribute before slicing and serving with the sauce, over rice if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13974,"Fried Chicken and Waffles 2 1/4 teaspoons kosher salt 1 teaspoon lemon zest (from 1 large lemon) 1/4 teaspoon sweet paprika 2 pounds bone-in chicken breasts (about 4 small breasts) 4 cups vegetable oil 1/3 cup instant flour, such as Wondra 1/4 cup finely ground cornmeal 1/2 teaspoon freshly ground black pepper 3 cups waffle mix, such as Krusteaz 1/2 cup vegetable oil 1/4 teaspoon ground cinnamon Nonstick cooking spray Maple syrup, to serve Butter, to serve Instructions: For the chicken: In a small bowl, mix together 1 3/4 teaspoons salt, zest and paprika. Sprinkle the breasts evenly with the mixture on all sides, rubbing the mixture into the chicken gently. Place in a bowl and cover with plastic wrap. Poke a few holes in the top so that air can circulate around the chicken. Refrigerate at least 8 hours or overnight. Remove the chicken from the refrigerator and allow to sit at room temperature for 20 minutes. Heat a 10-inch, straight-sided skillet over medium heat. Add the oil so it comes 1 inch up the side. Heat the oil until it reaches 325 degrees F on a deep-fry thermometer. In a shallow bowl or pie plate, whisk together the flour, cornmeal, remaining salt and the black pepper. Dredge each breast in the dry mixture, making sure each piece is covered well with the mixture. Place each piece of chicken in the hot oil, letting it fall away from you, as to not splash yourself with hot oil. Fry the chicken for 10 minutes on the first side. Gently flip each piece of chicken and continue cooking on the other side until golden brown and cooked through, about 10 more minutes. Remove the chicken from the oil and allow it to drain for 5 minutes on a paper-towel-lined plate. For the waffles: Preheat a standard waffle iron. With a whisk, mix together the waffle mix, 1 1/2 cups water, the vegetable oil and cinnamon until smooth. Lightly spray the waffle iron with nonstick cooking spray. Ladle approximately 3/4 cup of the batter into the iron and cook until the waffle is golden brown and crisp, 3 to 4 minutes. Remove the waffle to a plate and repeat with remaining batter. Serve the chicken and waffles hot, with maple syrup and butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13975,"Trio of Seasoned Potato Chips 1 pound russet potatoes (about 2 large) Peanut oil, for frying 3 tablespoons finely grated Parmesan 1 teaspoon finely chopped rosemary 1 tablespoon fine sea salt 1/4 teaspoon curry powder 1/4 cup finely grated manchego cheese 1/2 teaspoon fine sea salt 1/8 teaspoon smoked Spanish paprika Instructions: Slice the potatoes about 1/16-inch thick on a mandoline. Put the slices in tepid water, to cover, and soak for 30 minutes. Fill a tall, heavy-bottomed pot (like a Dutch oven) about 1/3 full with oil. Clip a deep-frying thermometer to the pot and heat the oil over medium heat to 300 degrees F. Combine the Parmesan and rosemary in a small bowl. In another bowl, combine the sea salt and curry powder. In a third bowl, combine the manchego, sea salt and Spanish paprika. Set the bowls aside. Drain the potatoes. Put the potato slices in a salad spinner and spin dry. Spread the potatoes out on a baking sheet and pat dry with paper towels. When ready to fry, raise the heat to high. Working in small batches, carefully add the potatoes to the hot oil and fry until golden brown, 2 to 2 1/2 minutes. Lift the chips from the oil with a slotted spoon and transfer to a paper-towel-lined baking sheet to drain. Season the chips with the desired seasonings. Repeat with the remaining potatoes, taking care that the oil returns to 300 degrees F before frying each batch. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13976,"Cherry Cheesecake Brownie Cups One 18.03-ounce box brownie mix (plus required ingredients) 2 cups frozen cherries 1 cup red wine 1/2 cup granulated sugar 2 teaspoons cornstarch Two 8-ounce blocks cream cheese, at room temperature 1/3 cup powdered sugar 1 tablespoon vanilla extract Sprigs of mint (optional) Instructions: For the base: Make the brownies according to the package instructions. Let cool and cut into 1/2-inch cubes. For the cherries: Combine the frozen cherries, wine, granulated sugar and cornstarch in a medium saucepan. Bring to a rolling boil then simmer for 2 to 3 minutes until the mixture thickens. Allow to cool for 30 minutes. For the cheesecake layer: Meanwhile, beat together the cream cheese, powdered sugar and vanilla with a hand mixer or in a food processor. Layer 1/2 cup of the brownie cubes into a 12-ounce stemless wine glass, mason jar or similar. Top with a large dollop of the whipped cream cheese mixture, using a spoon to create a well for the cherries. Spoon an eighth of the cherries into the well, top each with a sprig of mint if desired. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 13977,"Lemon Souffle 4 tablespoons (1/2 stick) unsalted butter, plus more for greasing the ramekins 3/4 cup sugar, plus more for coating the ramekins 3 tablespoons all-purpose flour 1/2 cup milk 4 eggs, separated plus 2 more whites 3/4 cup fresh lemon juice 1 lemon, zested Kosher salt Creme Anglaise, recipe follows 2 cups heavy cream 1/2 vanilla bean 1/2 cup sugar 3 egg yolks Instructions: Special equipment: six 8-ounce ramekins Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a small saucepan. Brush the inside ramekins with butter and then dust with sugar. Reserve the ramekins in the fridge. Melt the remaining 2 tablespoons butter in the saucepan and add the flour. Cook for 1 to 2 minutes and whisk in the milk and add 3/4 cup sugar. Cook for 2 to 3 minutes. Remove from the heat and let cool. Whisk in the egg yolks, 1 at a time. Add the lemon juice and zest and reserve. Put the egg whites and a pinch of salt in a mixing bowl. With an electric mixer, beat the egg whites to stiff peaks. Using a rubber spatula, scoop one-third of the egg whites into the lemon mixture. Gently and quickly fold the whites in. Repeat this process 2 more times with the remaining whites. Be sure that the whites are fully combined and there are no streaks. Carefully spoon the mixture into the chilled ramekins until they are about three-quarters of the way full. Run your finger around the rim of the ramekin to make sure that the edges are clean. Place the filled ramekins on a sheet tray and into the preheated oven. Bake the souffles until the souffles have risen straight and tall over the rims of the ramekins, 13 to 15 minutes. Serve immediately, topped with Creme Anglaise. Place the heavy cream in a small saucepan. Split the vanilla bean down one side and scrape the seeds out and put them in the heavy cream. Whisk in half the sugar. Place the pan on a medium heat and bring it to a boil. While the cream is heating, whisk together the egg yolks and remaining sugar. When the cream comes to a boil, pour half of it into the egg and sugar mixture, whisk it and then pour it IMMEDIATELY back into the saucepan. Whisk to combine. Bring the sauce to a boil and immediately remove it from the heat and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13978,"Curried Chicken Salad 3 whole (6 split) chicken breasts, bone-in, skin-on Olive oil Kosher salt and freshly ground black pepper 1 1/2 cups good mayonnaise (recommended: Hellman's) 1/3 cup dry white wine 1/4 cup chutney (recommended: Major Grey's) 3 tablespoons curry powder 1 cup medium-diced celery (2 large stalks) 1/4 cup chopped scallions, white and green parts (2 scallions) 1/4 cup raisins 1 cup whole roasted, salted cashews Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken into large bite-size pieces. For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 13979,"Grilled Lamb Loin with Kaffir Lime Peanut Sauce and Gado Gado Salad 4 lamb racks, loin taken off the bone, silver skin removed 1 cup canola oil 8 cloves garlic 4 slices ginger 4 Thai bird chiles 6 shallots 1/4 cup fresh lime juice Salt and black pepper to taste 1 1/2 cups roasted peanuts 1/4 cup fried shallots 2 cloves garlic 5 Thai bird chiles 1 tablespoon minced galangal 1 tablespoon sugar 1 teaspoon kosher salt 2 limes, juiced 4 kaffir lime leaves 1/4 cup sweet soy sauce 2 cups water 1 cup blanched haricots verts 1 cup bean sprouts 1/2 cup shredded carrots 1/2 cup red bell pepper, julienned 1/2 cup Thai basil leaves 1/4 cup sliced scallions 1/3 cup kaffir lime-peanut sauce Salt and black pepper to taste Instructions: In a food processor, puree canola oil, garlic, ginger, chiles, shallots and lime juice and marinate lamb for at least 6 hours refrigerated, preferably overnight. Grill until done, medium rare, 140 degrees internal temperature. KAFFIR LIME-PEANUT SAUCE: In a food processor, combine all. Add water. Check for seasoning. Cook slowly, about 30 minutes, until sauce consistency is achieved. GADO-GADO SALAD: In a large bowl toss with sauce. Check for seasoning. Garnish with Thai basil leaves. ","[Shiraz, Malbec, Tempranillo, Barbera]" 13980,"Tallegio Toasts with South Indian Tomato Chutney 2 pints cherry tomatoes 1 shallot, minced 1 clove garlic, minced 1/4 cup malt vinegar 1/4 cup water Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon brown sugar 1 tablespoon olive oil 1 heaping teaspoon black or brown mustard seeds 1 heaping teaspoon cumin seeds 1 large wedge Tallegio cheese (about 10 to 12-ounces) 1 French baguette Instructions: Preheat the oven to 350 degrees F.
In a medium saucepan over medium-high heat, combine the tomatoes, shallot, garlic, vinegar, water, and a sprinkling of salt, and pepper. Bring the mixture to a boil, and then turn down to a simmer, cooking about 5 minutes. Add the brown sugar. Cook another 5 minutes. Remove the saucepan from the heat.
In a small saute pan, heat the olive oil until shimmering. Add the mustard seeds and cumin seeds and cook until they start popping. Pour the contents of the pan into the tomato chutney. Stir and season with salt, and pepper, to taste.
Slice the baguette into 1/4-inch rounds. Place the slices on a large baking sheet and toast in the oven for 5 to 10 minutes, or until lightly golden.
Serve a small wedge of cheese on each toast with a dollop of chutney. Enjoy! ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 13981,"Baked Felafel Sandwiches One 15-ounce can chickpeas, preferably low-sodium, drained and rinsed 1/4 cup minced onion 2 cloves garlic, minced 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/4 cup cilantro leaves 1/4 cup parsley leaves 2 tablespoons olive oil 1/2 cup pure tahini paste (sesame paste) (available at Middle Eastern stores) 3 tablespoons lemon juice 3 to 4 tablespoons water, plus more if necessary 1 cup chopped romaine lettuce Two 4-ounce tomatoes, seeded and chopped (about 1 cup) 1/2 medium cucumber, seeded, peeled and chopped (about 1 cup) 4 whole-wheat pita pocket breads, sliced open Instructions: Preheat oven to 425 degrees F. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor. Process for 10 seconds. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned. Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency. Reserve. Toss together lettuce, tomatoes and cucumbers in a bowl. Warm pita breads for 2 minutes in oven. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce. ","[Syrah, Grenache Blanc, Vermentino, Sauvignon Blanc]" 13982,"Tea Liqueur 6 tablespoons loose tea, such as chai tea with a rooibos base, genmai cha, Earl Grey or jasmine green tea 1 750 ml bottle of vodka 1 cup honey or sugar Instructions: Add the tea to a 1-quart container with a sealable lid. Pour the vodka in to cover. Cover, and shake gently well to combine. Set aside, shaking gently periodically. Your infusion should take no more than 10 hours, but possibly less depending on the intensity of flavorings and tannins in your tea. Start tasting within a few hours, and when it reaches a level you like, it's ready.
Meanwhile, make a syrup by combining 1 cup each honey (or sugar) and water in a medium saucepan. Heat over medium-low heat, stirring constantly, until the sugar (if using) is dissolved, and the mixture is well combined and transparent. Remove from heat and cool completely. (Sugar elevates the intrinsic flavors of the tea, whereas honey brings its own character).
Strain the infusion through a coffee filter. Discard the filter and leaves.
Combine the strained infusion and syrup, and stir or shake to blend. Keep in a sealed glass container until ready to serve. Chill if desired, or serve at room temperature.
As this recipe makes about 5 cups, it also makes a nice gift. Simply pour into attractive bottles, and send your guests home with a little sip to enjoy later. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 13983,"Easy Skillet Pork Chops with Mashed Sweet Potatoes 3 sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks Kosher salt 1 cup frozen peas, thawed 4 bone-in pork chops (3/4 inch thick; about 2 pounds) 1 teaspoon ground allspice Freshly ground pepper 2 tablespoons coconut oil 1 large onion, thickly sliced 1 teaspoon chopped fresh thyme 1 cup nonalcoholic ginger beer 1 cup low-sodium chicken broth 1 to 2 teaspoons habanero hot sauce, plus more for serving 3/4 cup canned coconut milk Instructions: Put the sweet potatoes in a large pot, cover with water and add a big pinch of salt. Bring to a simmer and cook until just tender, 8 to 10 minutes. Add the peas and cook until the potatoes and peas are soft, about 6 more minutes. Meanwhile, rub the pork chops with the allspice and a pinch each of salt and pepper. Heat the coconut oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side; remove to a plate. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in the thyme, then the ginger beer and chicken broth and bring to a simmer. Cook until reduced by half, about 4 minutes. Stir in the hot sauce. Drain the sweet potatoes and peas and return to the pot. Add the coconut milk and mash; season with 1/2 teaspoon salt and a few grinds of pepper. Return the pork to the skillet, turning to coat in the sauce. Divide among plates. Serve with the sweet potatoes and more hot sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 13984,"Caramel Apple and Bacon Boo-Nini's Salted Caramel: 3/4 cup sugar 1/4 teaspoon salt 1/2 cup heavy cream 3 tablespoons butter Sandwich Build: 8 slices white bread, such as Arnold Brick Oven White Sandwich Bread 8 ounces maple bacon, cooked until crispy, crumbled 1 Granny Smith apple, thinly sliced 4 tablespoons butter, plus more if needed Instructions: For the salted caramel: Add 2 tablespoons water, the sugar and salt to a heavy-bottomed saucepan over medium heat. Stir to combine with a heat-proof spatula until the sugar dissolves. Bring the mixture to a boil and cook until the mixture begins to turn an amber brown color, 8 to 10 minutes. Whisk in the cream, remove the saucepan from the heat and stir in the butter, being careful because it will foam up. Adding butter at the end will stop the cooking and keep your caramel soft. Cool.
For the sandwich build: Preheat a grill pan over medium-high heat. Spread some salted caramel on one side of 4 pieces of bread. Top with the bacon and apples. Top with the remaining bread and butter both sides of the sandwiches. Place the sandwiches on the grill and cook until nice and toasted, 3 to 4 minutes, flipping halfway through. Add more butter to the pan if needed.
Once all sandwiches have been grilled, take a ghost-shaped cookie cutter and punch out ghost shapes from each. Put on a tray and watch masked children devour. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 13985,"Tomato Garlic Bread 1 large country rustic baguette 2 tablespoons olive oil 1 clove garlic 1 large tomato 2 teaspoons course sea salt Instructions: Preheat the oven to 400 degrees F. Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes. While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves. Sprinkle with course salt, then cut into 4 pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 13986,"Duck Breast with Plum Salsa 1 tablespoon honey 1/2 cup red wine vinegar 1 cl de arbol, finely minced 4 red ruby plums, seeded and diced in 1/4-inch pieces 1/2 red onion finely chopped 1/4 cup diced yellow tomato 2 tablespoons chopped scallions 1 tablespoon chopped cilantro 1/4 cup lime juice 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 (8 to 10-ounce) Long Island duck breast, skin on Instructions: Preheat oven to 400 degrees F. In a small saucepot, combine the honey, red wine vinegar, and cl de arbol. Heat over medium heat. Allow to reduce for 10 minutes. When the consistency is thick and coats the back of a spoon, remove from heat and set aside to cool. Meanwhile, in a bowl, combine the plum, red onion, yellow tomato, scallion, cilantro, lime juice, olive oil, and reserved vinegar and honey reduction. Mix well. Season with salt and pepper and set aside. In a skillet, heat 1 tablespoon oil over medium high heat. Season duck breast with salt and pepper on both sides, and sear, skin side down, for 3 minutes. Place duck breast in the oven, with skin side down, for 10 minutes. Remove from the oven and allow to sit on a cutting board for 3 minutes. Then slice breast in 1/4-inch slices. Fan out on a plate and serve with plum salsa on top. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 13987,"Jeff's BBQ Brisket 4 tablespoons paprika 1 tablespoon dried marjoram 4 teaspoons granulated garlic 2 teaspoons brown sugar 1 1/2 teaspoons kosher salt 1 teaspoon all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dry mustard One 4- to 6-pound brisket 3/4 cup your favorite barbeque sauce, optional Instructions: In bowl, blend dry spices together to use as a rub. Moisten brisket with water. Coat the entire brisket with the spice rub. Press spices into meat with your hands. Cover and refrigerate at least 2 hours, preferably overnight. Preheat a grill for indirect heat, banking coals and soaked mesquite wood chips in a circle around the sides of a grill. Set a drip pan with water in the center of the ring. Place brisket on the grill rack over the pan of water. Keep cooking temperature in grill between 180 to 220 degrees F until done. Allow about 45 minutes per pound until the meat reaches an internal temperature of 160 degrees F on an instant-read thermometer, adding new coals as necessary. For a sweet glaze, baste with your favorite barbeque sauce during the final 15 minutes of cooking. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 13988,"Orange Mini Muffins Nonstick spray, for spraying muffin tins 2 sticks salted butter, softened
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
2 oranges, zested and juiced 1 cup lightly packed brown sugar Instructions: Preheat the oven to 375 degrees F. Spray mini muffin tins with nonstick spray. Cream together the butter and granulated sugar in a large bowl by hand or using an electric mixer. Add the eggs and beat well. Mix in the flour. In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well. Fill the muffin tins two-thirds full with the batter and bake until lightly browned, 12 to 17 minutes. In a separate bowl, combine the brown sugar and orange juice (you should have about 1/2 cup juice) and mix well. Drizzle this glaze over the warm muffins in the tins. Remove the muffins while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13989,"Slimmed Down Macaroni and Cheese 1/2 pound dry elbow macaroni, (2 cups) 1 cup skim milk 2 teaspoons cornstarch 1 sprig fresh parsley 1 sprig fresh thyme 1 bay leaf 2 cups low-fat cheddar cheese, grated (about 8 ounces) 1 tablespoon unsalted butter, cut into small pieces 1 to 2 teaspoons Dijon mustard 1 1/2 teaspoons kosher salt Freshly grated nutmeg Cayenne pepper Freshly ground black pepper Instructions: Bring a large pot of cold water to a boil and salt it generously. Add the noodles, and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Mix about 1 tablespoon of skim milk with the cornstarch and set aside. Heat the remaining skim milk in a saucepan over medium heat with the parsley, thyme, and bay leaf. When fragrant, whisk in the cornstarch mixture and bring to a boil over high heat, and simmer until the milk thickens. Remove the herbs and stir in the cheese, until melted. Whisk the butter, mustard, salt, nutmeg, and cayenne into the sauce. Drain the pasta and transfer to a large bowl. Toss with the cheese sauce and season with salt and black pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13990,"Bob's Bananas in Guinness Cream 4 medium bananas, peeled 2 to 3 cups Irish stout 1/2 to 3/4 cups brown sugar 1 1/2 cups cream Serving suggestion: ice cream and chocolate sauce Instructions: Place whole bananas in a hot skillet. Pour stout over the bananas and boil for 2 to 3 minutes, flipping the bananas over often. Cover bananas with brown sugar and let the sugar melt. Pour cream over bananas and let simmer for 2 to 3 minutes. Serve with ice cream and chocolate sauce, if desired. ","[Stout, Brown Ale, Porter, Merlot]" 13991,"Enchiladas de Manchego Norteyas 30 dried red chiles (New Mexican) 3 cups water 3 cloves garlic, minced 1 yellow onion, quartered 1 1/2 teaspoons ground cumin 1 teaspoon salt 1/8 teaspoon pepper 1 teaspoon sugar 1 tablespoon oregano, crumbled 2 tablespoons oil 2 pound grated Mexican Manchego cheese 3 jalapeno chiles, stemmed and sliced into thin disks 1 small bunch cilantro, leaves only, finely chopped 1 small yellow onion, cut into 1/4inch dice Canola or vegetable oil for frying 24 white corn tortillas 1 cup crumbled panela Sprigs of cilantro, for garnish Instructions: To make the sauce: Wash the chiles and remove their stems, seeds, and veins. Bring the water to a boil in a medium sized saucepan and add the chiles. Cover the pan and remove it from the heat. Soak for 1 hour, or until softened, then drain, reserving the soaking water. In a blender, combine the chiles and their soaking water with the garlic, onion, cumin, salt, pepper, sugar, and oregano. Puree the sauce until smooth, adding a little more of the soaking water if it is too thick. In a wide saute pan large enough to fit the diameter of the tortillas, heat the olive oil over medium low heat. Add the sauce and cook for about 10 minutes, stirring occasionally, until thickened slightly. Taste for seasoning, cover and keep warm at the back of the stove. To make the enchiladas: In a mixing bowl, combine the cheese, chiles, cilantro and the onions and toss to mix. In another large skillet, heat 1-inch of canola oil over mediumhigh heat. When it is hot, fry the tortillas, one at a time, for about 30 seconds, or until slightly golden but still pliable. Drain on paper towels.
Preheat the oven to warm. Ladle some of the sauce in the center of a warm plate. Coat each tortilla with sauce by dipping it into the pan, then place it on the plate. Scatter about 1/4 cup of the cheese cl mixture over, then dip and stack another tortilla. Scatter with the cheese and make another layer in the same way. Top with a fourth dipped tortilla and keep warm in the oven while you finish stacking the dipped tortillas and cheese to make 5 more servings. Top each stack with a little more sauce, some of the crumbled panela, and a few sprigs of cilantro and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 13992,"Pork Chili Verde 3 3/4 pounds lean pork, diced One 21-ounce can green enchilada sauce
1/3 bunch fresh cilantro leaves, chopped
1/3 large onion, chopped
1/3 bunch green onions, chopped
1 1/2 ounces canned diced green chiles
1 fresh jalapeno, seeded and chopped
Garlic powder Salt and freshly ground black pepper Instructions: Simmer the pork in large pot of water until tender. Drain the pork and return it to the pot. Add the enchilada sauce, cilantro, onion, green onion and green chiles and simmer until heated thoroughly. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 13993,"Lime and Green Onion Rice 1 tablespoon vegetable oil 1 1/4 cups light brown rice (recommended: Texmati) or white rice 2 limes, zested, 1 lime, juiced 2 cups chicken stock 3 to 4 thin scallions, whites and greens, chopped Instructions: Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 13994,"Brussels Sprouts with Kale and Apples 4 slices bacon, medium dice 1/2 cup sliced onions 1 pound Brussels sprouts, quartered 2 cups thinly sliced kale 1 tablespoon chopped thyme 2 Gala apples, shredded Salt and freshly ground black pepper Instructions: In a saute pan set over medium heat, cook the bacon until crispy. Add the onions and cook in the bacon fat until translucent, about 5 minutes. Add the Brussels sprouts and cook for 7 to 10 minutes. Add the kale, thyme and apples and cook for 2 to 3 minutes. Season with salt and pepper, and then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13995,"Pea Pesto Crostini 1 (10-ounce) package frozen peas, defrosted 1 garlic clove 1/2 cup grated Parmesan 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note 1/3 cup olive oil 8 cherry tomatoes, halved or 1 small tomato, diced Instructions: For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside. For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with tomato halves and serve. *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 13996,"Heirloom Tomatoes with Herbed Ricotta 2 cups fresh ricotta, preferably homemade (recipe follows) 3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk 2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
Instructions: In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes. With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature. Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth. Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13997,"Steak Pizzaiola 1 1/4 pounds boneless sirloin steak (about 1 inch thick), excess fat trimmed Kosher salt 2 tablespoons extra-virgin olive oil 4 cloves garlic, smashed 1 large onion, sliced 1/4 inch thick 2 bell peppers (1 red, 1 yellow), sliced 1/2 inch thick 4 jarred pepperoncini, drained and thinly sliced 1 15-ounce can crushed tomatoes 1/2 teaspoon dried oregano Pinch of red pepper flakes 2 tablespoons chopped fresh parsley Focaccia, for serving (optional) Instructions: Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 13998,"Real Margaritas 1 lime, halved Kosher salt 1/2 cup freshly squeezed lime juice (5 limes) 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 cup Triple Sec 1 cup white tequila 2 cups ice, plus extra for serving Instructions: If you like margaritas served in a glass with salt, rub the outside rims of 6glasses with a cut lime and dip each glass lightly into a plate of kosher salt. Combine the lime juice, lemon juice, Triple Sec, tequila, and ice in a blender and puree. Place extra ice in a cocktail shaker. Fill with margarita mix, shake well, and strain into glasses. ","[Tequila, Cava, Sauvignon Blanc]" 13999,"Caci-Oat Pepe 4 cups chicken stock (or water) 2 cups quick-cooking steel-cut Irish oats
Freshly ground black pepper
1 cup freshly grated Pecorino-Romano, plus more for garnish
Kosher salt
Instructions: Add the chicken stock to a medium saucepan and bring to a boil over medium-high heat. Stir in the oats and cook for 5 to 7 minutes. Season with lots of black pepper and the grated cheese. Taste and adjust seasoning as needed. Serve and garnish with more freshly grated cheese. ","[Chardonnay, Vermentino, Gavi, Barbera]" 14000,"Gluten-Free Eggplant Parmesan 2 tablespoons olive oil 1 tablespoon tomato paste 2 cloves garlic, thinly sliced Kosher salt One 28-ounce can whole tomatoes, crushed well by hand 1 cup torn fresh basil leaves 2 1/4 cups almond flour 2 large eggs 2 medium eggplants, sliced into 1/2-inch rounds, ends discarded (about 2 1/2 pounds) Freshly ground black pepper 1 cup shredded part-skim mozzarella 1/4 cup grated Parmesan 2 tablespoons fresh parsley leaves, chopped Instructions: Special equipment: a broiler-safe 9-by-13-inch baking dish Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F. Line 2 rimmed baking sheets with parchment. Cook the oil, tomato paste, garlic and 1/2 teaspoon salt in a large skillet over medium heat, stirring, until the oil turns yellow, about 2 minutes. Add the tomatoes. Rinse the can with about 1 1/2 cups water, and add the tomato water and basil to the skillet. Bring to a simmer, and cook until the sauce thickens, about 20 minutes. Meanwhile, put the almond flour in a medium bowl. Whisk the eggs and 3 tablespoons water in another medium bowl until frothy. Lay out the eggplant on a clean surface, and season with 1/2 teaspoon salt and a few grinds of pepper. Dip the eggplant in the egg, press into the almond flour to coat, then place on the prepared baking sheets. Bake until the eggplant is tender and the crust is golden brown, 30 to 35 minutes. Rotate the baking sheets if the top one is browning too quickly. Turn the oven to broil. Spread a little of the sauce on the bottom of a broiler-safe 9-by-13-inch baking dish. Arrange half the eggplant in the dish in as close to an even layer as you can without overlapping too much. Spread half the remaining sauce on top, then 1/4 cup of the mozzarella. Top with the remaining eggplant, sauce and mozzarella and the Parmesan. Broil until the cheese is melted and browned, about 1 minute. Sprinkle the parsley over the top, and serve immediately, while the cheese is still warm. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 14001,"Shrimp with Black Bean Sauce 3 tablespoons unsalted butter 5 cloves garlic, finely chopped 1 tablespoon grated fresh ginger 2 large red bell peppers, stemmed, seeded, and diced 1 cup white wine 1/2 cup chicken stock, mixed with 1 teaspoon cornstarch 1 1/2 tablespoons soy sauce 1/2 teaspoon freshly ground black pepper 1 cup cooked black beans 2 1/2 pounds large raw shrimp, peeled and deveined 10 green onions, trimmed and sliced thinly on the diagonal 1/2 small bunch cilantro, coarse stems removed Instructions: In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky. While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 14002,"Pork Shoulder Pot Roast with Winter Vegetables Kosher salt One 3- to 4-pound boneless pork shoulder 1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs plus 6 leaves fresh sage 6 cloves garlic 2 carrots, peeled and cut into large dice 1 rutabaga, peeled and cut into large dice 1 turnip, peeled and cut into large dice
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
1 sprig fresh rosemary
Two 12-ounce bottles dark beer, such as stout
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint, for garnish
Fresh cilantro, for garnish
Neutral oil, for frying 1 cup fresh parsley leaves
Neutral oil, for frying 1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings 1/2 cup drained capers Neutral oil, for frying Instructions: For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered. When ready to cook, preheat the oven to 300 degrees F. In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside. Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid. For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter. Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 14003,"Cheesy Garlic Babka Muffins 1/2 cup lukewarm whole milk One 1/4-ounce envelope active dry yeast
1/4 cup plus 2 teaspoons sugar 3/4 teaspoon kosher salt
2 large eggs
3 cups all-purpose flour, plus additional for dusting
5 tablespoons unsalted butter, cut into cubes, at room temperature Nonstick cooking spray, for the bowl and muffin tin 2 tablespoons olive oil 1 1/2 teaspoons red cl flakes
4 cloves garlic, minced
1 1/2 cups shredded Gruyere
1/2 cup pine nuts, toasted
1/4 cup chopped fresh oregano
1 large egg Flaky salt, for sprinkling
Freshly ground black pepper
Freshly grated Parmesan, for sprinkling
Instructions: For the dough: Whisk together the warm milk, yeast and 2 teaspoons sugar in the bowl of a stand mixer fitted with a dough hook. Allow to sit until it begins to bubble, about 5 minutes. Turn the mixer to medium and add the salt and eggs. Mix until the eggs are incorporated. Add the remaining 1/4 cup sugar, then reduce the speed to low and add the flour in batches, allowing the flour to fully incorporate with the dough between additions. Continue to mix until well combined. Add the butter in small pieces, allowing each addition to become fully incorporated before adding more. Turn the mixer to medium and let the mixer knead the dough for 10 minutes. Spray a large bowl with cooking spray. Place the dough in the bowl, cover with a towel or plastic wrap and allow to rise until it has doubled in size, about 1 hour. For the filling: Spray a 12-cup muffin tin and set aside. Turn the dough onto a floured surface and use a rolling pin to roll it out into a 12-by-18-inch rectangle. Brush the olive oil over the dough and sprinkle with the cl flakes, garlic, Gruyere, pine nuts and oregano. Starting from the longer side, roll the dough up tightly, similar to how you make a cinnamon roll, and pinch the edges to seal, placing it seam-side down. You should have an 18-inch log. Cut into 24 slices, then smush two slices into each muffin cup, cut-side up and overlapping. (This whole process is a little messy and rustic but when they bake and rise they will look beautiful.) Cover with a kitchen towel and set aside for 30 minutes.
To finish: Preheat the oven to 375 degrees F.
Beat the egg together in a small bowl with 1 tablespoon water. Brush the tops of the muffins with the egg wash and sprinkle with flaky salt, pepper and Parmesan. Bake until puffed and golden, 15 to 20 minutes. Allow the muffins to cool slightly, then use a sharp paring knife to run around the edges to release them from the tin. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 14004,"Vegan Sunflower Seed Tuna Salad 1 cup raw hulled sunflower seeds Juice of 1/2 lemon (about 2 tablespoons) 2 teaspoons Dijon mustard Kosher salt 2 tablespoons fresh dill, coarsely chopped 2 tablespoons parsley leaves, coarsely chopped 1/4 teaspoon paprika 1 stalk celery with leaves, chopped 1 small shallot, chopped Freshly ground black pepper Serving suggestions: whole wheat wraps, lettuce, tomato and avocado Instructions: Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size. Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed. Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days. Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14005,"Cheese Straws 1 package Pie crust mix 1 1/2 cups grated extra sharp cheddar cheese Cayenne pepper, to taste Salt to taste Instructions: Preheat oven to 375 degrees F. Add grated cheese to pie mix. Blend and add cayenne to taste. Roll out on lightly floured surface and cut in strips. The thinner you roll the dough the better. Put on cookie sheet and bake until slightly brown. Remove from oven and sprinkle with salt before removing from pan. Remove to racks and allow cooling. Store in covered container. ","[Chardonnay, Sauvignon Blanc, Riesling]" 14006,"Spinach-Chickpea Quiche with Bell Peppers 2 tablespoons extra-virgin olive oil 1 15-ounce can chickpeas, drained, rinsed and patted dry 3 cups baby spinach 4 scallions, chopped (white and green parts separated) 1 teaspoon ground coriander Kosher salt and freshly ground pepper 3 large eggs 1 cup half-and-half 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice 1 9-inch pie crust, thawed if frozen 1/2 cup crumbled feta cheese (about 3 ounces) 2 large bell peppers (any color), thinly sliced Instructions: Place a baking sheet on the lowest oven rack; preheat to 425 degrees F. Heat 1 tablespoon olive oil in a large skillet over high heat. Add the chickpeas, spinach, scallion whites, coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, tossing, until the spinach wilts, about 2 minutes. Transfer the mixture to a colander to drain; let cool slightly. Wipe out the skillet and reserve. Whisk the eggs, half-and-half, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the spinach mixture in the pie crust and top with the cheese; pour in the egg mixture. Bake on the hot baking sheet until the eggs are set and lightly browned on top, about 30 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium-high heat. Add the bell peppers and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden, about 3 minutes. Add 2 tablespoons water; cover and cook until the bell peppers soften, about 2 minutes. Stir in the scallion greens, then remove from the heat. Add the lemon juice and toss. Cut the quiche into wedges; serve with the bell peppers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 14007,"Asian-Style Cucumber Spears 2 pounds Kirby cucumbers, rinsed 1 tablespoon kosher salt 3 tablespoons Asiansesame oil 1/2 teaspoon red pepper flakes 3 quarter-size pieces fresh ginger, peeled and minced fine 8 cloves garlic, peeled and thily sliced 1/3 cup rice or cider vinegar 2 tablespoons honey Instructions: Trim the ends of the cucumbers and cut each one in half lengthwise. Place in a bowl, add the salt, and toss to coat. Let stand for 1 hour at room temperature. Transfer to a colander, rinse lightly under cold running water, drain, and place in a bowl. Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot. Add the red pepper flakes and cook, stirring 15 seconds. Add ginger, garlic, vinegar, and honey and stir-fry 30 seconds. Off heat, add cucumber and toss to coat. Transfer to a bowl, let cool and chill for at least 3 hours or overnight. Cucumbers will keep for up to one week. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 14008,"Herb Marinated Grilled Vegetables 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon fresh rosemary leaves, chopped 1 teaspoon fresh thyme leaves, chopped 1 teaspoon fresh basil leaves, chopped 1 teaspoon fresh oregano leaves, chopped 1 tablespoon minced garlic 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered Instructions: Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours. Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 14009,"Jicama Spears with Lime Juice and Chilies 1 jicama, peeled and cut into spears Juice of 1 lime 1 teaspoon ground dried cl pepper (such as Piquin, chipotle, ancho) 1/2 teaspoon Kosher salt Instructions: Arrange jicama spears on a plate. Sprinkle lime juice, cl powder, salt on top. Serve immediately. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner]" 14010,"Cornish Game Hen Three Ways 2 tablespoons dark chili powder 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons red pepper flakes 1 tablespoon paprika 1 tablespoon salt 1 teaspoon celery powder 1 teaspoon dried parsley 1 teaspoon dried thyme Pinch cayenne pepper 1 cup freshly ground black pepper 1/3 cup dried lemon peel 1/4 cup dried minced onion 1/4 cup dried thyme 3 tablespoons ground coriander seeds 2 tablespoons sugar (optional) Three 1 1/4- to 1 1/2-pound Rock Cornish game hens 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme 1 teaspoon minced garlic Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Line a shallow roasting pan with foil and set aside. For the blackening spice: In a bowl stir together the dark chili powder, garlic powder, onion powder, red pepper flakes, paprika, salt, celery powder, dried parsley, dried thyme and cayenne pepper. Store in an airtight container. Yield: 2/3 cup. For the lemon pepper seasoning: In a bowl, stir together the pepper, dried lemon peel, dried minced onion, dried thyme, coriander seeds and sugar if using. Store in an airtight container. Yield: 1 1/4 cups. For the game hens: Sprinkle one of the game hens all over with 2 tablespoons blackening spice. Sprinkle another game hen all over with 2 tablespoons lemon pepper seasoning. Sprinkle the third all over with the rosemary and thyme, garlic, and some salt and pepper. Place the game hens, breast-side up, in the pan; twist the wing tips under the backs. Roast, uncovered, until an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F, 1 hour to 1 hour 15 minutes. Remove from the oven and let rest for 5 to 7 minutes before serving. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 14011,"Sue's Tailgate Sandwich One 12-inch round focaccia loaf 1/3 cup mayonnaise 1 clove garlic, crushed 1 tablespoon juice of marinated artichokes 1/2 pound thinly sliced smoked turkey 2 Roasted Red Peppers, recipe follows 1/4 pound provolone, thinly sliced 1/2 red onion, thinly sliced 2 tomatoes, thinly sliced 1 cup shredded fresh spinach Balsamic vinaigrette 2 red bell peppers Olive oil Kosher salt Instructions: Slice the focaccia bread in half horizontally. Mix together mayonnaise, garlic, and artichoke juice. Spread this mixture on the bread. Layer the remaining ingredients on half of the bread. Sprinkle with balsamic vinaigrette. Top with second piece of bread. Wrap in plastic wrap and then foil. Refrigerate at least 2 hours or overnight. Slice into wedges and serve. Other cold cuts and cheeses can be used. Cut peppers in half and clean out seeds. Brush with olive oil and sprinkle with kosher salt. Grill on low-medium heat for 20 minutes. Peel off blackened skin. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 14012,"Pasta Nachos 1 medium carrot Quarter of a small onion 1 large clove garlic 2 tablespoons olive oil 1 sweet Italian sausage link (about 3 ounces) 6 ounces ground beef Kosher salt and freshly ground black pepper 1/4 cup prepared marinara sauce 3 tablespoons tomato paste Vegetable oil, for frying 12 wonton wrappers 1 cup shredded mozzarella 1/4 cup grated Parmesan 1/3 cup prepared alfredo sauce 1/2 cup sliced cherry peppers (from about 3 peppers) Instructions: Preheat the oven to 400 degrees F. Pulse the carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil and 2 tablespoons water in a medium saucepan over medium-high heat until the water starts to boil. Add the sausage link and cover the pan. Cook until browned in spots, 4 to 5 minutes. Remove the lid and continue to cook until all the water has evaporated and only the oil is left, about 5 minutes. Remove the sausage from the pan and slice into half-moons and set aside.
Add the carrot mixture to the pan and cook, stirring, until the onions begin to soften and the garlic is fragrant, 2 to 3 minutes. Add the ground beef, 1/2 teaspoon salt and a few grinds of pepper cook, breaking up the beef into very small pieces with a wooden spoon, until cooked through, 5 to 6 minutes. Stir in the marinara, tomato paste, sausage, and 1/4 cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce begins to thicken, about 15 minutes. Keep warm.
Attach a deep-fat fry thermometer to the side of a large heavy bottom pot. Fill with about 1-inch of vegetable oil to 375 degrees F.
Working in batches of 2 to 3, fry the wontons, until golden brown and crisp, 1 to 2 minutes. (Be sure to return the oil to 375 degrees F between batches.) Sprinkle with salt to taste.
Lay 6 wontons on the back of a baking sheet, overlapping slightly. Spread half of the meat sauce over the chips. Sprinkle with 1/2 cup mozzarella, 2 tablespoons Parmesan, half of the alfredo sauce and 1/4 cup of the cherry peppers. Lay the remaining 6 wontons on top and repeat with the remaining ingredients in the same order. Bake until the cheese has melted, about 10 minutes. Slide the chips off the back of the baking sheet onto a serving platter.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 14013,"Sunny's Pan-sagna - One Pan Plan Lasagna 2 tablespoons olive oil 1 green bell pepper, seeded and chopped
1/2 cup chopped Vidalia onions
2 tablespoons Italian seasoning
Kosher salt and freshly ground black pepper
2 cloves garlic, minced or grated on a rasp
2 links spicy Italian sausage, casing removed and crumbled
1 pound ground chuck, 80/20 blend One 28-ounce can crushed tomatoes
1 to 2 cups beef or veal stock
8 par-cooked lasagna sheets, broken into shards
2 cups ricotta Zest of 2 lemons
1 cup shredded Cheddar and Monterey Jack cheese blend
1/4 cup loosely packed chopped fresh basil 1/4 cup loosely packed chopped fresh parsley Instructions: In your largest pan with straight sides and a lid, add the olive oil on medium-high heat. When the oil begins to swirl, add the bell pepper, onions, Italian seasoning, a pinch of salt and a few grinds of pepper. Cook until the vegetables are tender and the onions become translucent, about 8 minutes. Add the garlic and stir. Add the sausage and beef in parts around the pan. Cook while breaking up with a wooden spoon until both are cooked through and browned, 10 to 12 minutes. Add the tomatoes and stir. Add enough stock to cover the contents by almost an inch. Bring the pan to a boil then add the broken lasagna sheets. Nudge and nestle them beneath the level of liquid. Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes. In a medium bowl, mix the ricotta and the lemon zest. Evenly scoop the pan-sagna into shallow serving bowls. Immediately top each with some shredded cheese, a dollop of the ricotta blend, and garnish with some basil and parsley. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 14014,"Bacon and Broccoli Rice Bowl 4 large eggs 4 strips bacon 1 cup low-sodium chicken broth 2 tablespoons low-sodium soy sauce 2 tablespoons rice wine vinegar 1 tablespoon light brown sugar Kosher salt and freshly ground black pepper 5 cups cooked brown rice 4 cups small broccoli florets 2 scallions, sliced, white and green parts separated 2 scallions, sliced, white and green parts separated
1 medium carrot, shredded 2 teaspoons toasted sesame oil Instructions: Cover the eggs with about 1 inch of water in a small saucepan. Bring to a high simmer, cover and remove from heat. Let stand for 8 minutes. Run under cold water; peel and quarter each. Meanwhile, arrange the bacon in a large skillet and cook over medium heat until golden brown and crisp, about 4 minutes per side. Remove the bacon from the skillet and chop into bite-size pieces. Whisk together the chicken broth, soy sauce, vinegar, brown sugar, 3/4 teaspoon salt and a few grinds of pepper in a large microwave-safe bowl. Add the rice, broccoli and scallion whites and toss to combine. Cover and microwave on high, stirring occasionally, until the broccoli is crisp-tender and the rice is warmed through, about 6 minutes. Divide the rice-broccoli mixture among four bowls. Top each with a quartered egg, bacon, carrot and scallion greens. Drizzle each with sesame oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 14015,"Mock Duck 1 ounce dried small shiitake mushrooms 1/2 ounce dried wood ear mushrooms
1/4 cup canola or vegetable oil
2 medium carrots, peeled and thinly sliced into 2-inch matchsticks
2 medium ribs celery, trimmed and thinly sliced into 2-inch matchsticks
3 tablespoons vegetarian oyster sauce
1 tablespoon plus 1 teaspoon light soy sauce
1/2 teaspoon ground white pepper
5 large round refrigerated fresh thin bean curd skins, from an 8-ounce package (each about 25 inches in diameter; see Cook\u2019s Note)
Kosher salt
Instructions: Rinse the dried shiitake and wood ear mushrooms with cold water to remove any sand or dirt. Transfer each type of mushroom into its own separate bowl and add enough water to just cover, about 3/4 cup in each. Let set until the mushrooms are pliable and soft, about 45 minutes. Trim the ends of the shiitakes with scissors. Squeeze out extra liquid and reserve for later use. Thinly slice the shiitakes. Trim the hard parts off the ends of the wood ears, then thinly slice the mushrooms. Discard the wood ear liquid. Transfer both mushrooms to a bowl and set aside.
Heat 1 tablespoon of the oil in an extra-large nonstick skillet (see Cook's Note) over high heat. Once shimmering, add the carrots and celery and cook, stirring, until just softened, about 1 minute. Add the mushrooms and stir until combined. Add 1 tablespoon of the oyster sauce, 1 teaspoon of the soy sauce, 1/4 teaspoon of the ground white pepper and 1 tablespoon water; stir until everything is coated. Transfer to a rimmed baking sheet and let cool completely, 15 to 20 minutes. Wipe the skillet clean and reserve.
Meanwhile, lightly wet a paper towel with water and keep it on the side. Transfer 2 tablespoons of the reserved shiitake soaking liquid to a small bowl. Reserve the rest for later use.
Remove the bean curd skins from the package and work quickly with them so they do not dry out and crack or lose flexibility. Fold the skins in quarters and trim off about 1 inch from the rim using scissors; the rim is very dry and will not give a smooth texture to the finished dish.
Gently wipe both sides of 2 bean curd skins with the prepared paper towel and stack them directly on top of each other. If there are rips in either skin, don't worry; when you stack them, rotate the skins so the rips are not on top of each other. Cut one of the remaining skins in half, then cut one of the halves into quarters (reserve the remaining half for another use). Wipe both sides of one of the quarter skins and lay it on top of the stack in one quadrant. Put half of the vegetable filling, about 2 cups, directly on the quarter skin. Form the filling into a roughly 3.5-inch rectangle. Fold the right side of the large skins towards the center, then the left side and finally the bottom. Dip your fingers into the small bowl of reserved shiitake soaking liquid and brush all the sides. This will act as \u201cglue\u201d and help the bean curd stick better. Fold it as if you were rolling a burrito, tucking it tightly and rolling until you have formed a 10-inch-long by 4-inch-wide rectangle. Brush the seam with additional shiitake soaking liquid to seal well. Repeat with the remaining bean curd skins and filling.
Heat the reserved skillet with the remaining 3 tablespoons oil over medium-high heat. Once shimmering, add the rolls side by side. Fry until golden brown on the bottom, 1 to 2 minutes. Flip and fry until golden brown again on the bottom, an additional 1 minute. Gently fry the sides, about 15 seconds each. Remove to a plate. Let cool slightly. Pour out excess oil and wipe the skillet clean.
Add 1 cup water, 1/2 cup of the reserved shiitake mushroom soaking liquid (if there isn\u2019t enough, replace with water to make up the difference), a pinch of salt and the remaining 2 tablespoons oyster sauce, 1 tablespoon soy sauce and 1/4 teaspoon white pepper to the same skillet over high heat and bring to a boil. Turn off the heat and add the bean curd rolls to the mixture. Poke holes all over the rolls with a toothpick. Soak one side for 15 minutes, then flip and let the other side soak for an additional 15 minutes.
Fill a large wok or wide pot with 2 inches of water and a steamer rack. Bring to a full boil over high heat. Place one of the soaked bean curd rolls into a dish or plate and let steam until the roll is slightly puffed, about 10 minutes. Carefully remove the dish from the steamer and let cool completely. Repeat with the remaining roll. Once cooled, place the bean curd rolls with a long side facing you and slice into 1/2-inch-thick pieces using a sharp chef\u2019s knife with a long blade.
Bring the soaking liquid back to a full boil and reduce by half, about 2 minutes. Drizzle on the sliced bean curd rolls. Enjoy!
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14016,"Cheesy Potato and Sharp Cheddar Hash 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 large onion, chopped 5 cups shredded frozen hash brown potatoes Salt and freshly ground black pepper Freshly grated nutmeg, to taste 1 cup extra-sharp white Cheddar crumbles Instructions: Heat a large skillet with extra-virgin olive oil and butter over medium-high heat. Add onions and let soften 2 to 3 minutes. Add potatoes, season with salt and pepper and cook 20 minutes, turning occasionally, until brown and crispy. Season with a little freshly grated nutmeg, to taste, and add cheese. Turn the potatoes and onions with cheese to melt the crumbles and crisp the cheese a bit, about 1 minute. Transfer to serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 14017,"Beef Jerky 1 1/2 to 2 pounds flank steak 2/3 cup Worcestershire sauce 2/3 cup soy sauce 1 tablespoon honey 2 teaspoons freshly ground black pepper 2 teaspoons onion powder 1 teaspoon liquid smoke 1 teaspoon red pepper flakes Instructions: Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours. Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 14018,"Derby Tartlets 1 cup all-purpose flour 1/2 cup walnuts 1/4 cup granulated sugar Pinch of salt 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces Cooking spray 1/3 cup milk chocolate chips 1/3 cup semisweet chocolate chips 1/4 cup plus 3 tablespoons heavy cream 2 tablespoons bourbon 1 tablespoon confectioners' sugar Candied walnuts, for topping Instructions: Make the crusts: Pulse the flour, walnuts, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 2 to 3 tablespoons ice water and pulse until the dough starts to come together. Turn out onto a sheet of plastic wrap; shape into a disk, then wrap and refrigerate until firm, about 1 hour. Preheat the oven to 375 degrees F. Spray an 18-cup mini-muffin pan with cooking spray. Press 1 tablespoon dough into the bottom and up the side of each cup. Refrigerate 20 minutes.
Bake the crusts until golden brown, 20 to 25 minutes, then press the centers of the crusts down with a small spoon. Let cool in the pan 10 minutes, then remove to a rack to cool completely.
Make the filling: Put the chocolate chips in a bowl. Combine 3 tablespoons cream and 1 tablespoon bourbon in a small microwave-safe bowl and microwave until simmering, about 30 seconds; pour over the chocolate chips and let stand 1 minute, then stir until smooth. Let cool slightly.
Spoon the filling into the crusts and let set, about 20 minutes. Whisk the remaining 1/4 cup cream and 1 tablespoon bourbon with the confectioners' sugar until soft peaks form; spoon onto the tartlets and top with the candied walnuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14019,"Italian Pork Sandwich with Broccoli Rabe and Sharp Provolone One 3/4-pound pork tenderloin Kosher salt
Olive oil
Two 8-inch seeded semolina rolls, halved lengthwise
1/4 cup mayonnaise
1 1/2 tablespoons grated Parmesan
1 tablespoon Calabrian chiles in oil 1 teaspoon red wine vinegar
1 bunch broccoli rabe
3 cloves garlic, minced
6 slices sharp provolone cheese
Instructions: Preheat the oven to 400 degrees F and a grill pan over medium-high heat. Sprinkle the pork tenderloin generously with salt. Coat the preheated grill pan with oil. Sear the tenderloin on all sides until golden brown and internal temperature reaches 145 F, about 10 minutes. Remove from heat and allow to rest for 5 to 7 minutes. Cut into 1/4-inch-thick slices. Toast the rolls, cut side-down, on the grill pan allowing the bread to crisp up and soak up the flavor from the pork. Remove from heat and set aside. Meanwhile, whisk together the mayonnaise, Parmesan, Calabrian chiles and vinegar in a small bowl. Bring a large pot of salted water to a boil. Fill a large bowl with salted water and ice. Add the broccoli rabe to the boiling water and cook until just tender, about 1 minute. Remove from boiling water and drop immediately into the ice bath. Once cool, remove, drain and roughly chop. Coat a large skillet with oil and heat. Add the garlic and cook, stirring, until just soft, about 1 minute. Add the broccoli rabe, season with salt and saute until heated through. Build the sandwiches: Spread the mayonnaise-cl mixture on the toasted sides of a roll. Top the bottom of the roll with half the pork, broccoli rabe and provolone cheese. Top with top piece of the roll and transfer to a baking tray. Build the second sandwich with the remaining ingredients. Bake just until cheese melts, about 3 minutes. Slice each sandwich in half and serve! ","[Barolo, Barbaresco, Chianti, Tempranillo]" 14020,"Cauliflower Popcorn 2 Tbs. pine nuts Kosher salt 1 head cauliflower, cored and broken into 1\ florets 2 Tbs. plus 1 tsp. unsalted butter
1 Tbs. olive oil ground black pepper 1/8 tsp. sugar 1/2 cup leftover Chardonnay
Instructions: Place pine nuts in a dry skillet and toast over medium-high heat, shaking pan frequently, until browned and fragrant, 3-5 minutes. Remove from hot pan and set aside to cool completely then coarsely chop. Bring a pot of salted water to boil. Add cauliflower and boil for 3 minutes.Drain and then transfer to a bowl of ice water to stop the cooking. Drain again and pat dry with paper towels. Combine 2 tablespoons butter and the olive oil in a large skillet and heat on medium high until butter is foaming. Add blanched cauliflower and season with salt, pepper and sugar. Cook without stirring for the first 3-5 minutes to allow cauliflower to caramelize on one side, then stir to turn cauliflower and continue cooking until uniformly caramelized, another 3-4 minutes. Transfer to a serving bowl. Pour Chardonnay into pan, turn heat to high and bring to a boil. Boil, scraping up browned bits from bottom of pan with a wooden spoon until liquid is reduced by half and slightly thickened. Remove pan from heat and swirl in butter. Pour sauce over cauliflower and stir to coat. Sprinkle with toasted pine nuts and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 14021,"Jam Thumbprint Cookies 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon kosher salt 1 egg beaten with 1 tablespoon water, for egg wash 7 ounces sweetened flaked coconut Raspberry and/or apricot jam Instructions: Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14022,"Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad 2 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 1 pound each) 1 medium lemon 1 tablespoon Greek seasoning 1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (about 2 cups) 2 cups halved grape tomatoes 1/3 cup crumbled feta cheese Salt and pepper Instructions:

1. Grate peel and squeeze 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beef steaks. 2) Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3) Meanwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired. 4) Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad. To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once. ","[Reds: Cabernet Sauvignon, Syrah, Pinot Noir, Zinfandel]

" 14023,"Tomatoes Stuffed with Rice: Yemistes Domates me Rizi 6 ripe beefsteak tomatoes, seeded 2 tablespoons butter 1 large onion, chopped 1 clove garlic, minced 6 tablespoons raw rice 1/4 cup olive oil, plus 4 teaspoons Salt and freshly ground black pepper 1 bunch parsley leaves, chopped 1/4 cup pine nuts, toasted 1/4 cup chopped fresh mint leaves 1 cup grated Kasseri Instructions: Cut the top off of the tomatoes and clean out all of the pulp leaving about a 1/2-inch thick skin. Reserve pulp. Preheat oven to 375 degrees F. In a saute pan, heat the butter and add the chopped onion to the pan. Cook until the onions are golden brown, and add in the garlic. Add in the pulp from the tomatoes and stir in the rice. Add in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if necessary. Season with salt and pepper. Stir in the parsley, pine nuts, and mint. Fill the tomatoes and sprinkle the top with the grated Kasseri and a drizzle of the remaining olive oil. Place in a baking dish with a 1/2-inch of water in the bottom and bake for 1 hour. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 14024,"Roasted Brussels Sprouts with Grapes 2 pounds Brussels sprouts, trimmed and halved if large 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 2 cups red seedless grapes 2 teaspoons chopped fresh thyme 1 bunch scallions, cut into 1-inch pieces 2 tablespoons honey 1/4 cup chopped skinned hazelnuts Instructions: Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Toss the Brussels sprouts with the olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast, tossing halfway through, until tender and charred in spots, 20 to 30 minutes. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the grapes and thyme and cook, tossing, until the grapes start to burst, about 4 minutes. Add the scallions and honey. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until the juices thicken and the grapes are glazed, 1 to 2 minutes. Season with salt and pepper. Transfer the Brussels sprouts to a serving dish; spoon the grapes over the top and sprinkle with the hazelnuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14025,"Skirt Steak with Cipollini Onions 1/3 cup all-purpose flour 3 pounds skirt steak, each piece cut into thirds 3 to 4 tablespoons olive oil 2 cups low-sodium beef broth 1 cup dry red wine 1/4 cup balsamic vinegar 1 tablespoon soy sauce 2 tablespoons tomato paste 1 1/3 pounds cipollinis, trimmed, peeled, and left whole* 2 tablespoons green peppercorns; if packed in brine, rinse well 3/4 cup firm spicy green olives, pitted and coarsely chopped Fusilli tossed with butter and parsley Steamed broccoli Instructions: Place the flour in a shallow bowl and coat the meat on all sides, knocking off any excess flour. Set aside. Heat 3 tablespoons of the oil in a large saute pan set over high heat. Brown the meat a few pieces at a time. Be careful not to crowd the pan or the meat will steam, not brown. Add more oil to the pan as necessary. Transfer the browned meat to the insert of the slow cooker. Add the broth and red wine to the saute pan and bring to a boil over high heat, using a wooden spoon to scrape any browned bits of meat clinging to the pan. Cook until the liquids have reduced by half. Pour the broth and wine mixture over the meat into the insert, and then add the vinegar, soy sauce, tomato paste, onions, and peppercorns. Cover and cook on low for 7 hours or on high for 3 1/2 hours, until the meat is extremely tender when pierced with a fork. Add the olives, and cook for another 20 minutes. Serve with fusilli tossed with butter and parsley and steamed broccoli. *Cook's Note: To peel small onions easily, plunge them into boiling water for 10 to 15 seconds. Transfer them with a slotted spoon to a bowl of cold water. The skins will slip right off when loosened with a small, sharp knife. Serving suggestions: . ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 14026,"Baked Tortilla Chips Twelve 6-inch corn tortillas (preferably white) 1 tablespoon vegetable oil Fine salt Instructions: Preheat the oven to 350 degrees F. Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.
","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 14027,"Pumpkin Protein Waffles 1 cup rolled oats 3/4 cup cottage cheese
1/2 cup canned pumpkin puree
1/2 cup almond milk (or milk of your choice)
3 tablespoons vanilla protein powder
1 tablespoon chia seeds
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
1 large egg Maple syrup or your favorite nut butter, for serving Instructions: Preheat a waffle iron. Process the oats in the blender until the texture of flour. Add the cottage cheese, pumpkin puree, milk, protein powder, chia seeds, baking powder, pumpkin pie spice, salt and egg and blend until smooth. Scoop between 1/4 and 1/3 cup of the batter into each quarter of the waffle iron, depending on the size of your waffle iron. Close and cook until golden brown, 5 to 8 minutes (or cook to waffle iron manufacturer's instructions). Repeat with remaining batter. Serve hot with maple syrup or your favorite nut butter, if desired. The waffles can be frozen and reheated in the toaster. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14028,"Rosemary Peach Lemonade 6 small sprigs fresh rosemary, plus more for garnish 3/4 cup sugar 1 cup water 1 1/2 cups good-quality peach nectar 3 ripe peaches, pitted and sliced into thin half-moons (about 18 slices each) 1 ice cube tray frozen lemon juice (12 cubes equals 1 cup of juice) 1 to 1 1/2 cups water Instructions: In a medium saucepan, combine the rosemary sprigs, sugar, and water, and bring to a simmer. Let cook for about 10 minutes until slightly thickened and well-infused. Remove from heat and strain. Discard rosemary sprigs. Let cool before using. In a large pitcher, combine cooled syrup, peach nectar, peach slices, and lemon juice ice cubes. Add enough water (about 1 to 1 1/2 cups) to top off, leaving room for additional ice cubes to serve. Add more ice right before serving. Serve a fresh rosemary sprig in each glass. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14029,"Shandy Summer Cocktail 7 ounces pilsner or pale ale 5 ounces lemon-lime soda, such as Sprite
1 lemon wedge, for garnish
Instructions: In a large chilled beer mug or glass, add the beer and lemon-lime soda together. Garnish with a lemon wedge. ","[Lager, Wheat Beer, Berliner Weisse]" 14030,"Grilled Striped Bass with Oranges and Watercress 3 oranges 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling 1/2 red jalapeno pepper, finely chopped (remove seeds for less heat) 1/4 cup pitted kalamata olives Kosher salt and freshly ground pepper 4 skin-on center-cut striped bass fillets, preferably wild (about 6 ounces each) 2 large thick slices whole-grain bread, halved 3 cups watercress 1 clove garlic, halved Instructions: Preheat a grill to high. Slice off the top and bottom of 2 oranges; stand each up on a cut end. Slice off the peel and white pith with a knife, following the curve of the fruit. Turn each on its side and slice into 1/2-inch-thick rounds, then quarter the rounds. Halve the remaining orange and squeeze the juice into a bowl. Stir in the olive oil, sliced oranges, jalapeno, olives, 1/4 teaspoon salt and a few grinds of pepper; set aside. Brush the grill grates with olive oil. Season the fish with salt and pepper and transfer skin-side down to the grill. Cook, turning once, until cooked through, 8 to 10 minutes; transfer to a plate. Grill the bread, turning once, until marked, 2 to 4 minutes. Divide the watercress among 4 plates. Top with the fish and any collected juices from the plate. Spoon the orange mixture over the fish. Rub both sides of the bread with the garlic; serve with the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14031,"Tortilla Soup Meets Oatmeal 1 tablespoon vegetable oil 1/4 cup finely diced onion (about 1/4 small onion) Kosher salt 1 tablespoon tomato paste 1/2 teaspoon chili powder 1/8 teaspoon ground cumin 1/8 teaspoon garlic powder 1 medium tomato, diced 3 1/2 cups low-sodium chicken broth 2 cups old-fashioned oats 1 small Fresno cl or jalapeno, thinly sliced into rounds 1/3 cup fresh cilantro leaves 1 avocado, halved, pitted, peeled and diced into 1/4-inch pieces 1 1/2 cups tortilla chips, crushed 1 lime, quartered Instructions: Heat the oil in a medium saucepan set over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring, until soft and translucent, about 5 minutes. Add the tomato paste, chili powder, cumin, garlic powder and tomato and cook, stirring, until the tomato starts to soften and the tomato paste darkens in color, about 1 minute. Add the broth and 1/2 teaspoon salt and bring to a boil. Stir in the oats and reduce the heat to medium-low. Simmer until the oats are creamy and tender, 5 to 6 minutes. Remove the saucepan from the heat, cover and rest until the oatmeal thickens slightly, about 2 minutes (not all of the liquid will be absorbed). Transfer the oatmeal to four serving bowls. Scatter the sliced jalapeno and cilantro over the oatmeal. Divide the avocado evenly among the bowls and top with the crushed tortilla chips. Serve warm with a lime wedge on the side. ","[Rioja, Tempranillo, Garnacha, Barbera]" 14032,"The Kelley's Hot Fudge Sauce 6 tablespoons margarine 1/2 cup baking cocoa, unsweetened 2 cups sugar 1/2 teaspoon salt 1 can evaporated milk 1/4 cup light corn syrup 1 1/2 teaspoon cornstarch, mixed with 1 1/2 teaspoons water 2 teaspoons vanilla Instructions: In a medium saucepan, melt margarine. Remove from heat and stir in cocoa, sugar and salt until they dissolve. Stir in evaporated milk and syrup until well combined. Stir in cornstarch mixture. Return to heat and bring to a boil. Cool sauce and stir in vanilla. Serve warm over ice cream. Can be refrigerated and warmed for future use. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 14033,"Hummus 4 garlic cloves 2 cups canned chickpeas, drained, liquid reserved 1 1/2 teaspoons kosher salt 1/3 cup tahini (sesame paste) 6 tablespoons freshly squeezed lemon juice (2 lemons) 2 tablespoons water or liquid from the chickpeas 8 dashes hot sauce Instructions: Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14034,"Miso Walnut Brownies Nonstick cooking spray 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 sticks (1 cup) unsalted butter 8 ounces semisweet chocolate, chopped 1/3 cup plus 2 tablespoons white miso 2 1/4 cups granulated sugar 5 large eggs 1 tablespoon pure vanilla extract 2 cups walnut halves, roughly chopped 1/3 cup confectioners\u2019 sugar 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 opposing sides. Spray the foil with nonstick cooking spray. Whisk together the flour and cocoa powder in a medium bowl. Set aside. Melt the butter and chocolate in a large pot over medium heat, stirring frequently. Add 1/3 cup of the miso and whisk until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Add the flour mixture and stir to combine. Fold in the walnuts. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 33 to 36 minutes. Let the brownies cool completely in the pan on a wire rack, about 2 hours. Use the foil overhang to help lift them out of the pan. Just before serving, whisk the confectioners\u2019 sugar, remaining 2 tablespoons miso and 1 tablespoon water in another medium bowl until smooth. Drizzle the glaze over the top of the brownies then cut into 24 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days. ","[Barolo, Syrah, Tempranillo, Malbec]

" 14035,"Apple Tea 8 ounces dried apple slices 2 sticks cinnamon 4 cloves 1 1/2 quarts cold water Honey or sugar Instructions: Place the apple slices, cinnamon, cloves and water in a saucepan and bring to a boil. Reduce the heat and simmer 15 minutes. Sweeten with honey or sugar, and strain into tea glasses, pushing gently on the apples to remove all the liquid. ","[Chardonnay, Riesling, Gewrztraminer]" 14036,"Creamy Mushroom Gravy 4 tablespoons unsalted butter 12 ounces mixed sliced mushrooms, such as shiitake, cremini and/or white Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 2 cups low-sodium vegetable broth 2 tablespoons sherry wine 1/2 cup heavy cream 2 teaspoons fresh thyme leaves Instructions: Melt the butter in a large saucepot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes; season with salt and pepper. Sprinkle the flour over the mushrooms and cook, stirring, until lightly browned, about 1 minute. Add the broth and sherry and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the heavy cream and thyme and adjust the seasoning with salt and pepper.
","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 14037,"Pepperoni, Macaroni and Cheese \Lasagna Style
Salt and freshly ground pepper 1 pound lasagna Olive oil 4 tablespoons butter, plus 1 tablespoon 1 teaspoon garlic, minced 4 tablespoons all-purpose flour 2 1/2 cups half-and-half 2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan 4 ounces grated Cheddar 8 ounces grated mozzarella 1 pound pepperoni, sliced thin 1/2 cup fresh bread crumbs Instructions: Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking. In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside. Preheat the oven to 375 degrees F. In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine. Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers. Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 14038,"Pernil 1 bone-in, skin on pork shoulder (5 to 6 pounds) 6 cloves garlic 2 tablespoons fresh oregano leaves 1 small bunch fresh cilantro
1 tablespoon ground cumin
4 limes, juiced
2 oranges, juiced
1 chipotle in adobo, plus 1 teaspoon adobo sauce
Kosher salt and black pepper
1 cup extra-virgin olive oil
Instructions: Place the pork shoulder, fat-side up, on a cutting board. With a sharp knife, score the skin and fat in a cross-hatch pattern, making diagonal cuts about 1 1/2 inches apart and cutting down to the meat so the marinade can penetrate. Transfer the pork to a large re-sealable plastic bag set over a baking dish or bowl. To a blender, add the garlic, oregano, cilantro, cumin, lime juice, orange juice, chipotle and adobo sauce, 3 tablespoons salt and 1 tablespoon pepper. Drizzle in the olive oil and pulse until you have a nice puree. Pour the marinade all over the pork, being sure to get it into the deep cuts. Zip the bag closed and refrigerate overnight. Preheat the oven to 350 degrees F. Add about a 1/2 inch water to a roasting pan fitted with a roasting rack. Remove the pork from the marinade and place in the center of the rack. Cover with foil and roast until the pork is fork tender and deep brown in color, 4 hours. Check on the pork after 3 1/2 hours; if skin is not deep brown, remove the foil for last 30 minutes. Transfer the pork to cutting board and let rest for 20 minutes before slicing into thick pieces. Spoon any remaining pan juices over the meat to serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 14039,"Lobster Rolls with Curried Mayonnaise 2 tablespoons olive oil 1 small Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 3 tablespoons good quality curry powder 2 cups good quality mayonnaise 2 tablespoons fresh lime juice Salt and freshly ground pepper *3 cups grilled lobster meat, from 2 (3 pound) lobsters 1 large stalk celery, cut into 1/4-inch thick slices 1/4 cup finely diced red bell pepper 1/4 cup finely diced yellow bell pepper 1 red onion, finely chopped 2 cups Curried Mayonnaise 1/4 cup finely chopped cilantro Salt and freshly ground pepper 8 good quality hot dog or hamburger buns 1 stick unsalted butter, at room temperature Instructions: Heat a medium saute pan on the grill or side burner over high heat. Add the olive oil, onions and garlic and cook until soft. Add the curry powder, lower the heat to medium and cook for 10 minutes. Remove from the heat and let cool to room temperature. Combine the curry mixture, mayonnaise, and lime juice a food processor and blend until smooth. Season with salt and pepper. Refrigerate for at least 2 hours.; Combine the lobster, celery, bell peppers, onion, mayonnaise and cilantro in a large bowl and season with salt and pepper. Split the rolls and brush with butter. Grill, split-side down, until golden brown, about 30 seconds. Fill the rolls with the lobster salad and arrange on a serving platter. ** Boil the lobsters until cooked 3/4 of the way in a pot of salted water on the grill. Remove and split in half. Brush with olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, cut side down until just cooked through. Remove the meat and coarsely chop. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 14040,"Minted Lamb Puff Pastry Bites 3/4 pound ground lamb 2 green onions, finely chopped 1/3 cup minced fresh mint leaves 3 cloves garlic, minced ground black pepper 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet) 1 egg, beaten plain yogurt and/or mango chutney (optional) Instructions: Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Stir the lamb, green onions, mint and garlic in a medium bowl. Season with the black pepper. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 10-inch rectangle. Cut the rectangle crosswise into 3 (10 x 4-inch) strips. Brush the pastry strips with the egg. Spoon 1/3 of the lamb mixture lengthwise down the center of each pastry strip. Fold the long sides of each pastry over the filling, overlapping slightly, and press to seal. Place the pastry rolls seam-side down on a baking sheet. Cover and refrigerate for 30 minutes or until the pastry rolls are firm. Heat the oven to 425 degrees F. Line a baking sheet with parchment paper. Cut each pastry roll crosswise into 8 pieces. Place the pieces onto the prepared baking sheet. Brush the pieces with the egg. Bake for 20 minutes or until the pastries are golden. Serve with the yogurt for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14041,"Buttermilk Biscuits 4 cups all-purpose flour, plus more for dusting 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing 1 1/2 cups cold buttermilk 1/2 cup heavy cream 2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between 2 tablespoons melted butter Instructions: Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14042,"Roasted Fig Sundaes 16 halved fresh figs 1/2 cup chopped pecans 1/4 cup sugar 1 tablespoon honey 1 tablespoon lemon juice 1 tablespoon water 1 tablespoon chopped butter vanilla ice cream Instructions: Toss 16 halved fresh figs, 1/2 cup chopped pecans, 1/4 cup sugar and 1 tablespoon each honey, lemon juice and water in a shallow baking dish. Dot with 1 tablespoon chopped butter. Roast at 425 degrees F until juicy, about 20 minutes. Spoon the juices over the figs, then continue roasting until syrupy, about 10 more minutes. Serve over vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 14043,"Whale-Shaped Watermelon Salad 1 (7 to 8-pound) watermelon, preferably seedless 1 pint cantaloupe, cut into chunks 2 pints fresh strawberries, sliced 2 pints fresh blueberries 1 pound green grapes, plus 2 red grapes 1 papaya, cut into chunks 1 inner leafy celery stalk Instructions: With a pencil, trace the body of the whale onto the skin of the watermelon. Then with an x-acto knife, carefully cut out around the tracing you have made. To remove the cut out pieces, gently insert the knife as far in as possible without piercing the other side and push the cut piece out. To make the eyes and water hole, use an apple corer to punch them out. Remove the inside of the watermelon with a large spoon or melon baller and place them in a large bowl. Cut the watermelon pieces away from the rind and cut into chunks. Drain the excess juice from the watermelon into a bowl. Combine the cantaloupe, strawberries, blueberries, green grapes and papaya in a large bowl. Add watermelon to mixed fruit. Combine well and toss into sculpted whale. Stick the leafy celery stalk inside the water hole as \spouting water. Put a red grape inside each eye hole. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14044,"Black Sea Bass and Mussels a la Nage Kosher salt 3/4 cup fresh fava beans 1 cup sliced-on-the-diagonal asparagus 1/2 shelled peas 1 teaspoon plus 4 tablespoons unsalted butter 2 tablespoons minced shallot 4 (6-ounce) skin-on black sea bass fillets (snapper or sole may also be used) Freshly ground black pepper 24 mussels, washed and de-bearded 3/4 cup dry white vermouth 1/2 cup water 1 sprig fresh tarragon, leaves picked and chopped 1 teaspoon finely sliced fresh chives 1 teaspoon finely chopped fresh flat-leaf parsley leaves 1/2 teaspoon finely chopped fresh dill Instructions: Bring a medium pot of water to a boil and season generously with salt. Add the fava beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Peel off the black eyelets from the bean's shells. Squeeze and pop the beans from their shells. Transfer the beans to a bowl. Add the asparagus and peas to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the vegetables to the ice water to stop the cooking and drain. Transfer the vegetables to the bowl of beans. Preheat the oven to 200 degrees F. Rub the inside of the skillet with the 1 teaspoon of butter and sprinkle with the shallots. Generously season the fish all over with the salt and pepper, and arrange the fillets, skin-side up, in the skillet. Scatter the mussels over the top and pour in the vermouth and water. Cover the skillet and bring to a boil. Turn the heat to low and cook until the mussels have open (only uncover the skillet once or twice). Remove the skillet from the heat and let rest, covered, until the fish is just cooked through, about 6 to 10 minutes. Transfer the fish and mussels to a baking pan, leaving the broth in the skillet, and keep warm in the oven. Meanwhile, bring the broth to a boil, add the vegetables and whisk in the 4 tablespoons of butter, little by little, until fully incorporated. Whisk in the herbs. Divide the fish and mussels among 4 wide, shallow soup plates or bowls. Divide the broth and vegetables among the plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 14045,"Stuffed Mushrooms 1 pound 2-inch-wide stuffing mushrooms (about 14 to 16), cleaned 1 tablespoon unsalted butter 3 tablespoons extra-virgin olive oil, divided, plus more as needed 2 tablespoons finely chopped shallot 1/4 teaspoon kosher salt, plus more as needed 2 tablespoons Madeira 1 1/4 teaspoon chopped fresh thyme leaves 1/2 cup fresh breadcrumbs 1/4 cup finely grated Parmesan 1/4 cup creme fraiche 2 tablespoons finely chopped fresh flat-leaf parsley leaves Freshly ground black pepper 2 tablespoons water Instructions: Pop the stems from the mushrooms and reserve. Using a melon baller or spoon, gently scoop out any remaining stem from inside the mushroom caps. Set the caps aside. Finely chop the stems and bits from the caps (there should be about 1 1/4 cups).
Melt the butter with 1 tablespoon of the olive oil in a medium skillet over medium-high heat. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the chopped mushrooms and 1/4 teaspoon of salt, and cook, stirring occasionally, until all the liquid from the mushrooms has evaporated, about 3 minutes. Add the Madeira and thyme and cook until dry. Transfer the mushroom mixture to a medium bowl and cool slightly.
Add the breadcrumbs, Parmesan, creme fraiche, and parsley to the mushroom mixture and stir to combine thoroughly. Season with salt and pepper, to taste.
Preheat the oven to 375 degrees F. Lightly oil the bottom and sides of a skillet that is just large enough for the mushroom caps to fit snugly inside in a single layer. Pour the water into the skillet. Brush the outside of the caps with 1 tablespoon of olive oil. Set the caps, smooth side-down, in the skillet. Divide the filling evenly among the caps. Drizzle the tops with the remaining 1 tablespoon of olive oil. Bake until the mushroom caps are soft and cooked and the filling is browned, about 35 minutes. Remove from the oven and serve hot or at room temperature.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14046,"Chipotle Potato Salad 4 large russet potatoes, about 2 1/2 pounds, peeled and thinly sliced Salt 2 chipotles in adobo sauce, chopped, plus 2 tablespoons of sauce 3 tablespoons orange marmalade 3 tablespoons orange juice 3 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil. eyeball it 1 small red onion or 1/2 large, chopped Handful chopped cilantro leaves, 2 tablespoons Couple sprigs fresh oregano, finely chopped (or a couple pinches dried) Salt and pepper Instructions: Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes. Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil. Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry. ","[Malbec, Tempranillo, Garnacha, Barbera]" 14047,"Crumbly Sweet Pastry (Pate Sablee) with Almonds 8 tablespoons (1 stick) unsalted butter, softened 1 cup plus 6 tablespoons confectioner's sugar, sifted 1 egg 1 teaspoon salt 1 1/4 cups all purpose flour 1/2 cup ground almonds Instructions: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt and beat until combined. Stir together flour and almonds and add to butter mixture. Slowly mix just until flour is evenly moistened. Do not let it form a ball. Remove dough from bowl onto a lightly floured work surface and form into 2 balls. Flatten each ball into a disk, wrap well, and refrigerate a minimum of four hours or as long as 4 days. These two different pastry doughs have very different textures. The first is flaky due to the incorporation of butter in small pieces: as the dough cooks, the butter melts and the water in it turns to steam and puffs up the dough. The second dough is tender and crumbly: the butter is well creamed as for a cookie; the confectioner's sugar adds tenderness due to the cornstarch it contains; the ground almonds, which can be substituted for some of the flour in any pastry dough recipe, add an interesting graininess. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 14048,"Napa Picnic 1 pound Soppressata Loaf of rustic bread, sliced Bunch of radish Bunch of baby arugula Hothouse cucumber Pint of cherry tomatoes Creamy cheese Firm cheese Jar of roasted peppers Jar of whole grain mustard Instructions: Arrange the ingredients on a large cutting board. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 14049,"Almond Blueberry Cookies 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 stick (1/2 cup) unsalted butter 1 cup sugar 1 large egg
1/4 to 1/3 cup whole milk 1 teaspoon almond extract 2 teaspoons lemon zest, about 1 lemon 1/2 cup chopped almonds, toasted 1 cup frozen blueberries, thawed and drained Instructions: Preheat the oven to 375 degrees F. In a medium bowl, combine flour, baking powder, and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes. Cool the cookies on a wire rack. Save in a storage container to take to the picnic. Note: This recipe has been updated and may differ from what was originally published or broadcast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14050,"Spiced Glazed Turkey 1 12- to 14-pound turkey, thawed if frozen Kosher salt and freshly ground pepper 1 teaspoon ground coriander 1 teaspoon ground allspice 1 small orange, halved 1 shallot, halved 1/4 small bunch fresh parsley 4 tablespoons unsalted butter, melted 1 1/2 cups low-sodium chicken broth 1/2 cup pineapple preserves 1 tablespoon apple cider vinegar Instructions: Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and reserve for gravy. Pat the turkey dry with paper towels and put breast-side up on a rack set in a large roasting pan. Combine 2 tablespoons salt, 1 tablespoon pepper and the coriander and allspice in a small bowl. Squeeze the orange halves all over the turkey and rub the juices into the skin, then stuff the squeezed oranges into the cavity along with the shallot and parsley. Brush the turkey all over with the melted butter, then sprinkle all over with the spice mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour the broth into the roasting pan. Microwave the pineapple preserves in a small microwave-safe bowl until melted, about 1 minute; strain through a fine-mesh sieve into a small bowl. Stir in the vinegar. Set the glaze aside. Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 2 1/2 to 3 hours, brushing with the pineapple glaze twice during the last 30 minutes of roasting; use about two-thirds of the glaze. (Tent the turkey with foil if the skin gets too dark.) Remove from the oven and brush with the remaining glaze. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving. Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Serve the turkey with the defatted drippings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14051,"No Flour Hazelnut Cake 1 pound ground hazelnuts 6 eggs, separated 1 tablespoon vanilla extract 2 tablespoons sugar 1 teaspoon ground cinnamon Chocolate mousse and berries, or whipped cream, for serving, optional Instructions: Preheat the oven to 400 degrees F. In a large bowl combine the ground hazelnuts, egg yolks, vanilla, sugar, and cinnamon. In a separate bowl beat egg the whites until stiff peaks form. Add 1/4 of egg white mixture to the hazelnut mixture and incorporate. Add the remaining egg whites and fold together until no streaks are left from the egg whites, taking care not to deflate the egg whites. Pour the mixture into a nonstick springform cake pan and bake until a fork comes out clean when inserted in the center of the cake, about 50 minutes. Remove the cake from the oven, let cool slightly and release the sides. To serve, slice the cake and top with chocolate mousse and berries, or whipped cream, if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 14052,"Waldorf Salad 6 cups packaged broccoli slaw 4 cups chopped Granny Smith apple (about 4 small) 4 cups chopped or shredded skinless, boneless white breast meat from a rotisserie chicken (or 3/4 cups dark meat per cup) 1 cup halved seedless grapes 3/4 cup plain nonfat yogurt 1/4 cup crumbled blue cheese 1/4 cup lemon juice 1/4 cup walnuts, chopped Freshly ground black pepper 8 cups mixed greens Instructions: In a large bowl, combine the slaw, apples, chicken, grapes, yogurt, blue cheese, lemon juice and walnuts. Season with black pepper. Serve the salad over the mixed greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 14053,"Red cl Chicken Wings with Chipotle Honey Glaze 1 cup Greek yogurt 1/4 cup crumbled blue cheese, such as Cabrales 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely grated red onion Salt and freshly ground black pepper Canola oil 1 dozen chicken wings split at the joint, wing tips removed and discarded Salt and freshly ground black pepper 2 tablespoons ancho cl powder 1 tablespoon New Mexico cl powder 2 teaspoons ground cumin 1/2 cup red wine vinegar 1 to 2 tablespoons pureed chipotle cl in adobo 1 to 2 tablespoons honey 1 tablespoon Dijon mustard 1 stick unsalted butter, quartered Finely chopped fresh cilantro, for garnish Instructions: For the blue cheese sauce: Stir together the yogurt, blue cheese, cilantro, onions and salt and pepper to taste in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. For the hot wings: Heat 2 to 3 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Sprinkle the wings with salt and pepper. Stir together the cl powders, cumin, 1 teaspoon salt and some pepper in a shallow bowl. Dust the wings with the seasoning mixture and toss in a bowl to evenly coat. Add the wings to the oil in batches and cook until golden brown and cooked through, 8 to 10 minutes. For the glaze: In a large bowl, combine the vinegar, chipotle in adobo, honey and Dijon mustard. To a small saute pan, add the butter and melt. Add the melted butter to the bowl with the vinegar-honey mixture and stir to combine. Toss the freshly fried wings with the glaze in the bowl. Garnish with cilantro. Serve with the blue cheese sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 14054,"Mint Cucumber Soup 2 English cucumbers 1 1/2 cups nonfat (0 percent) plain Greek yogurt
1/2 cup sour cream, plus more for swirling 1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons torn fresh mint leaves, plus more for garnish
3/4 teaspoon kosher salt
1/2 clove garlic, pushed through a press
White pepper, preferably freshly ground
Sliced almonds, toasted, for garnish (see Cook's Note) Instructions: Peel and cut 1 1/2 of the cucumbers into large chunks (set the remaining unpeeled 1/2 cucumber aside). Combine the cucumber chunks in a food processor with the yogurt, sour cream, olive oil, mint, salt, garlic and plenty of white pepper. Pulse, scraping down the sides, until completely smooth. Ladle the mixture into cold bowls or refrigerate until serving. Chop the remaining cucumber into fine dice and divide among the bowls. Swirl some sour cream into each bowl, drizzle with a bit of olive oil and scatter with mint and almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14055,"Homestyle Chicken Noodle Soup 1 tablespoon olive oil 1 yellow onion, finely diced
1 stalk celery, finely diced
1 tablespoon concentrated chicken base, such as Better Than Bouillon
1 teaspoon dried Italian seasoning
Heavy pinch garlic powder
Heavy pinch onion powder
Kosher salt and freshly ground black pepper
1 1/2 cups skinned shredded rotisserie chicken
One 12-ounce package frozen peas and carrots
1 cup uncooked egg noodles
1/3 cup chopped fresh parsley, plus more for garnish
Instructions: Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook until softened, about 5 minutes. Stir in the bouillon, Italian seasoning, garlic powder and onion powder and cook until fragrant, about 1 minute. Gradually add 5 cups water and stir until combined. Season with salt and pepper. Bring to a boil. Stir in the chicken, frozen peas and carrots, noodles and parsley. Simmer until the noodles are tender, about 7 minutes. Spoon the soup into bowls and garnish with additional fresh parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14056,"Cubano Sandwich 1/3 cup grapeseed oil 8 flour tortillas 8 slices Swiss cheese
1/4 cup whole-grain mustard
1 pound pulled pork, warmed 8 slices deli ham, warmed 16 thin pickle slices Instructions: Heat a large pan or griddle with the oil to medium heat. Put the tortillas in the pan (in batches if need be) and place a slice of Swiss on each. Spread about 1/2 tablespoon of the mustard over the top of each cheese slice. Stack half of the tortillas with 4 ounces of pulled pork followed by 2 slices of ham. Add 4 pickle slices on top of the ham, then top with a second tortilla (with just the cheese) to make a sandwich. Press the sandwiches lightly and allow the cheese to melt, making sure that the tortillas are nice and crispy. Slice the sandwiches in half and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 14057,"Mussels Proven?al 1 pound mussels 2 tablespoons extra-virgin olive oil 2 ounces pancetta, diced 1/4 cup diced onion 1 tablespoon minced garlic 1/2 teaspoon crushed red pepper flakes 1 cup whole peeled tomatoes, hand crushed 1/2 cup dry white wine 2 tablespoons chopped parsley 1 tablespoon fresh squeezed lemon juice Kosher salt Toasted baguette and/or frites, for serving Instructions: Rinse the mussels under cold water. Soak in ice cold water for approximately 30 minutes to purge before cooking. Discard any with broken shells or those which do not close on their own. Heat a large pan over medium heat. Add the oil and pancetta to the pan and cook until the pancetta starts to brown. Add in the onions and cook until translucent. Add in the garlic and red pepper flakes and cook for 30 to 60 seconds before adding in the tomatoes. Cook for 2 to 3 minutes. Add the white wine and bring everything to a boil. Add the mussels and cook until they begin to open. Add in the parsley and lemon juice. Season with salt and mix well. Place the mussels in a shallow bowl with a spoon. Discard any mussels that do not open. Pour the remaining sauce over the mussels. Serve with toasted baguette and/or frites for a true Belgian experience. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14058,"Tiramisu 1 1/2 quarts 40 percent heavy cream 1 1/2 cups plus 1 tablespoon super fine sugar 9 eggs, separated* 1/2 pound mascarpone 1/2 teaspoon cream of tartar 16 ounces coffee, made from 6 teaspoons ground espresso 3 ounces Frangelica 3 ounces Amaretto 50 lady fingers 8 ounces cocoa powder Instructions: Place cream and 1 1/2 cups sugar into standing mixer and whip to stiff peaks. Place bowl in refrigerator and let chill. Beat egg yolks and the mascarpone cheese with 1/2 tablespoon sugar until very thick, about 3 minutes. Place in refrigerator and let chill. Whip the egg whites, cream of tartar and remaining 1/2 tablespoon sugar to stiff peaks. Chill in refrigerator. In a large bowl combine espresso coffee, frangelica and amaretto. Dip ladyfingers, 1 at a time into coffee-liquor mixture and line bottom of baking pan with 1 layer ladyfingers. Top with alternating layers of egg-yolk mascarpone mixture, whipped cream mixture and whipped egg whites. Sprinkle with cocoa powder through a sifter. Repeat layering, starting with soaked ladyfingers. Sprinkle the top with cocoa powder until dark brown. Place in refrigerator for 10 to 12 hours. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 14059,"Roasted Sweet Potatoes 4 sweet potatoes, washed and pricked with a fork Instructions: Preheat oven to 350 degrees. Line a baking sheet with foil and arrange potatoes on sheet. Roast potatoes for 40 minutes to 1 hour depending on their size. ","[Chardonnay, Riesling, Gewrztraminer]" 14060,"Brined and Roasted Turkey 1 (10 to 12-pound) turkey Brine, recipe follows 4 tablespoons unsalted butter at room temperature 1 stalk celery, cut into 1-inch pieces 1 large carrot, cut into 1-inch pieces 2 bay leaves 2 sprigs thyme 1 1/2 to 2 cups chicken or turkey stock, for basting 1 tablespoon vegetable oil Reserved turkey neck and giblets 1 large yellow onion, cut into 8ths 1 large orange, cut into 8ths 1 large carrot, coarsely chopped 1 onion, coarsely chopped 1 large celery stalk, coarsely chopped 1 small bay leaf 3 cups turkey stock, chicken stock, or canned low-salt chicken broth 3 cups water 4 cups turkey broth 1 cup dry white wine 4 tablespoons unsalted butter 1/4 cup flour Salt and freshly ground black pepper 1 cup salt 1 cup brown sugar 2 oranges, quartered 2 lemons, quartered 6 sprigs thyme 4 sprigs rosemary Instructions: Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string. For the turkey broth: Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck, heart, and gizzard to the pan and saute until just beginning to brown, about 1 minute. Add the chopped vegetables and bay leaf to the pan and saute until soft, about 2 minutes. Pour the stock and 3 cups of water into the pan and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 4 cups, about 1 hour, adding the chopped liver to the pan during the last 15 minutes of cooking. Strain the stock into a clean pot or large measuring cup. Pull the meat off the neck, chop the neck meat and giblets, and set aside. Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving. For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve. To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14061,"Blueberry Muffins 12 1/2 ounces cake flour 1 teaspoon baking soda 2 teaspoons baking powder Heavy pinch salt 1 cup sugar 1/2 cup vegetable oil 1 egg 1 cup yogurt 1 1/2 cups fresh blueberries Vegetable spray, for the muffin tins Instructions: Preheat oven to 380 degrees F. In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside. In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries. Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14062,"Genovese-Style Artichokes 3 tablespoons olive oil, plus 1/4 cup 1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups) 1 onion, diced 4 garlic cloves, chopped 4 slices prosciutto (about 2 ounces), chopped 2 tablespoons chopped fresh parsley leaves 1/2 cup grated Parmesan 1 teaspoon salt 1/2 teaspoon pepper 4 fresh artichokes, trimmed and cleaned 2 cups white wine Instructions: In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are golden. Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine. Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves. Stuff the mushroom mixture in the spaces between the artichoke leaves. Place the artichokes in a heavy, high-sided pan so they fit snugly enough to stay upright. Pour the wine and 1 cup of water into the bottom of the pan. Pour the 1/4 cup of olive oil over the top of the artichokes. Place the pan over medium-high heat. Cover the pan and bring to a simmer. Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender. Remove from the pot and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14063,"Champagne Lemonade 1 cup sugar 3 cups water 1 1/2 cups fresh lemon juice 1 bottle Champagne or sparkling wine Thin lemon slices, for garnish Instructions: Put the sugar and 1 cup water into a small saucepan and bring it to a boil. Cook for 1 minute until the sugar has dissolved, turn off the heat, and allow the sugar syrup to cool. In a pitcher combine the cooled sugar syrup with the lemon juice and remaining 2 cups water and mix well. Fill a Champagne flute halfway with the lemonade and top with Champagne. Garnish with a lemon slice. ","[Champagne, Prosecco, Cava]" 14064,"Classic Roasted Turkey with Pan Gravy 1 turkey (12 to 14 pounds) 1 3/4 cup Swanson? Chicken Stock 3 tablespoon all-purpose flour Instructions: Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together. Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone. Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes. Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey. Serving Suggestion: Serve with savory herb stuffing and cranberry relish. For dessert serve with pumpkin pie. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14065,"Red Velvet Hot Chocolate with Marshmallow Whipped Cream 1 cup heavy cream 3 ounces cream cheese, at room temperature
1/2 cup marshmallow creme 1 teaspoon pure vanilla extract
2 cups whole, 2-percent or skim milk 1 cup chopped best-quality semisweet chocolate
2 tablespoons best-quality Dutched cocoa powder, such as Valhrona
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
Instructions: For the whipped cream: Whip the cream and cream cheese until soft peaks form. Fold in the marshmallow creme and vanilla. For the hot chocolate: Bring the milk to a simmer in a small pot. Add the chocolate and cocoa powder and cook, stirring, until smooth. Add the food coloring and vanilla and mix until combined. Whisk the mixture until very frothy. Pour into cups and top with large dollops of marshmallow whipped cream. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 14066,"Chicken Lettuce Wraps 6 large dried Chinese mushrooms Drizzle of extra-virgin olive oil 1/2 large onion, peeled and finely chopped 2 pounds lean ground chicken
3 tablespoons mirin or white wine 1 tablespoon sesame oil 1 tablespoon sesame seeds 1 tablespoon oyster sauce 1 tablespoon light soy sauce One 8-ounce can water chestnuts, chopped 1 clove garlic, peeled and crushed 6 spring onions (scallions), chopped 2 to 3 tablespoons plum sauce 2 to 3 heads radicchio, leaves separated Instructions: Soak the Chinese mushrooms in hot water until soft, about 5 minutes. Then finely chop. Heat the olive oil in a large nonstick pan and cook the onion for a few minutes. Add the mushrooms and cook for another 2 minutes. Add the ground chicken and cook for 4 to 6 minutes, mixing the meat with the other ingredients as it cooks, so it breaks up into little pieces. Add the mirin or wine followed by the sesame oil, sesame seeds, oyster sauce, soy sauce, water chestnuts and garlic. Cook for a few minutes and let the mixture caramelize. Add the spring onions and remove from the heat. Spread a bit of plum sauce on the inside of each radicchio leaf. Then top with a spoonful of the chicken mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14067,"Mexican Coffee Milkshake 1/4 cup granulated sugar 1 cinnamon stick 2 tablespoons orange zest (from about 1 orange) 1 tablespoon instant coffee 1 quart coffee ice cream 1 cup heavy whipping cream 1 tablespoon powdered sugar Ground cinnamon Instructions: For the milkshake: Combine 1 cup water and the granulated sugar in a small saucepan and cook over medium-high heat, stirring until the sugar dissolves. Add the cinnamon stick and orange zest and let the mixture sit until the flavors infuse, about 5 minutes. Discard the cinnamon stick. Add the instant coffee and stir until completely dissolved. Let cool. Transfer the infused simple syrup and the ice cream to a blender. Blend until smooth. Serve immediately, or keep in the freezer until ready to serve. For the optional garnishes: Whip the cream to soft peaks. Add the powdered sugar and continue to whip to stiff peaks. Dollop each shake with the whipped cream and dust with ground cinnamon to serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 14068,"Stuffed Portobello Mushroom with Worcestershire Sauce 4 Portobello mushrooms, cleaned, stems removed 1/2 cup olive oil 1 bell pepper, finely diced 1 red onion, finely diced 1 zucchini, finely diced 1 yellow squash, finely diced 4 tablespoons Worcestershire sauce Lettuce, optional Instructions: Preheat oven to 375 degrees F. Remove and discard all of the stems from the Portobello mushrooms and place in a baking dish. In a separate bowl, combine all of the remaining ingredients and mix well. Place a large spoonful of the mixture on top of each mushroom. Place in oven and bake for 20 minutes. Serve on a bed of lettuce or on a platter and drizzle the Worcestershire sauce around mushrooms. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14069,"Pasta With Roasted Broccoli and Almond-Tomato Sauce Kosher salt 1/2 cup blanched almonds 1 cup lightly packed fresh basil 1 28-ounce can whole San Marzano tomatoes 1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces 1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces
Freshly ground pepper 12 ounces bucatini or spaghetti 2 cloves garlic 1/2 cup extra-virgin olive oil Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl.
Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 14070,"Grilled Vegetables 3 red bell peppers, seeded and halved 3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles 3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles 3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles 12 cremini mushrooms 1 bunch (1-pound) asparagus, trimmed 12 green onions, roots cut off 1/4 cup plus 2 tablespoons olive oil Salt and freshly ground black pepper 3 tablespoons balsamic vinegar 2 garlic cloves, minced 1 teaspoon chopped fresh Italian parsley leaves 1 teaspoon chopped fresh basil leaves 1/2 teaspoon finely chopped fresh rosemary leaves Instructions: Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 14071,"Grilled Ahi Tuna Nicoise Salad 4 ounces haricots verts 6 tablespoons extra virgin olive oil Kosher salt Freshly ground black pepper Fresh thyme leaves, minced 1 medium onion, peeled, trimmed, and sliced 1 red bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips 1 yellow bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips 3/4 cup Nicoise Salad Dressing, recipe follows 6 ounces fingerling potatoes, boiled and peeled 1 cup red and yellow pear and Sweet 100 cherry tomatoes, cut in halves 2 slices bread, preferably sourdough 1/2 garlic clove, peeled 2 tablespoons Herbed Goat Cheese, recipe follows 2 teaspoons Black and Green Olive Tapenade, recipe follows 2 (6-ounce) center-cut Ahi tuna fillets, seasoned with freshly cracked coriander seeds, cracked black pepper, and kosher salt, to taste 4 cups mixed baby lettuces, washed and dried 6 tablespoons pitted Nigoise olives 3 quail eggs, boiled, peeled, and halved 6 anchovy fillets 1/4 cup fresh lemon juice 1/4 cup red wine vinegar 1/4 cup Dijon mustard 2 tablespoons minced garlic 2 tablespoons minced shallots 1 1/2 cups extra virgin olive oil Kosher salt Freshly ground white pepper Sugar 1 cup Nigoise olives, pitted 1 cup small green French olives (Picholine), pitted 1/4 cup oven-dried tomatoes, drained, recipe follows 1 tablespoon capers 1 clove garlic 1 anchovy fillet 1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh thyme leaves 1/2 tablespoon chopped fresh flat-leaf parsley leaves 1/4 tablespoon chopped fresh oregano leaves 1/4 cup extra virgin olive oil Instructions: Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl. Cut the onion into 1/4-inch round slices. In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl. In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing. Reserve. Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended. Reserve. In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing. Reserve. To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade. In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices. In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing. To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini. In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use, whisk again. Yield: 2 1/2 cups Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000 . In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows. Yield: 1 heaping cup Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed. Yield: 1 log Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar Preheat the oven to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. Yield: 1 1/4 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14072,"Herb-Crusted Atlantic Wreckfish with Fresh Citrus Beurre Blanc 1/2 cup fresh lemon juice 1/2 cup fresh orange juice
1/4 cup fresh lime juice
Sugar, about 1 tablespoon Salt 1/2 stick (4 tablespoons) cold unsalted butter, cubed
1/2 cup heavy cream
1 cup panko breadcrumbs 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
Four 8-ounce skinless wreckfish, grouper or snapper fillets
Extra-virgin olive oil, for brushing and browning fish 2 tablespoons store-bought Creole spice blend
Kosher salt Freshly ground black pepper
1/2 cup dry white wine
Rice and seasonal vegetables, for serving Instructions: Preheat the oven to 375 degrees F. For the citrus beurre blanc: Combine the lemon juice, orange juice and lime juice in a non-reactive pan (such as stainless steel). Simmer over medium heat until reduced by half, about 10 minutes. Add enough sugar and salt for an intense yet balanced flavor. Turn the heat to low and whisk in the butter one cube at a time. Once all the butter is incorporated, whisk in the heavy cream and heat through. Taste and season with salt. Cover the sauce to keep it warm. For the herb-crusted fish: Combine the panko, tarragon, parsley and dill on a large plate. Brush the fish with some oil. Sprinkle with the creole spice, salt and pepper. Press the fish into the herbed panko to coat both sides. Brown the fish in some oil in a large oven-safe saute pan over medium heat, 1 to 2 minutes per side. Add the white wine to the pan and immediately place on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets. Remove the pan from the oven and let the fish rest for about 5 minutes before serving.
Serve the fish with the citrus beurre blanc, rice and seasonal vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 14073,"Korean Beef Noodles 1 5-to-6-ounce package cellophane noodles 1/3 cup soy sauce 5 tablespoons sesame oil 1 clove garlic, minced 1/3 cup brown sugar 1 1/2 tablespoons apple cider vinegar 12 ounces skirt steak, sliced 1/4 inch thick against the grain 1 yellow onion, cut into 1/4-inch wedges Kosher salt 10 ounces shiitake mushrooms, stems removed 1 cup shredded carrots (from about 3 carrots) 6 cups baby spinach (about 10 ounces) Instructions: Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears.
Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl.
Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture.
Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 14074,"Fresh Corn and Red Pepper Tamales 8 ears of corn (enough for 24 corn husks and 1 1/2 cups fresh corn kernels) 1/2 cup red pepper dice 1/2 cup sour cream 1/2 cup milk 3 tablespoons cornmeal 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cayenne pepper Sour cream and paprika for garnish Instructions: Remove the husks from the corn, saving the large inner ones and discarding the very outer and the small inside husks (you'll need 3 husks for each tamale). In a large bowl, cover the husks with enough hot water to cover and leave to soak. With a sharp knife over a large mixing bowl, remove the corn kernels from the cobs saving all the juices. You should have about 1 1/2 cups of corn. Add the red pepper, sour cream, milk, cornmeal, baking powder, salt and cayenne pepper to the bowl and stir to mix. Drain the husks thoroughly in a colander and pat dry with paper towels. Place approximately 1/4 cup of the filling onto 1 husk and spread it slightly lengthwise. Bring the top and bottom ends to the center, overlapping slightly. Wrap another husk around it lengthwise, forming a cylindrical shape. Use one more husk to seal and secure the shape by wrapping the opposite way. Using butchers twine, tie securely crosswise and make a knot. Place the tamales in a steamer over simmering water and steam for 1 hour. Remove with a slotted spatula. Cut the strings and remove. Cool slightly, then serve with a dollop of sour cream and a drift of paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14075,"Smothered Greens 2 tablespoons olive oil or butter 1 cup chopped onion 1 tablespoon minced garlic 8 cups chopped and washed greens, such as collards, turnips, mustards, red chard, or preferably, a blend of several 2 tablespoons apple cider vinegar Salt and pepper Instructions: Heat oil or butter in a wide braising pan or casserole. Add onion and garlic and cook over medium heat for 3 to 5 minutes, stirring and being careful not to get too much color on the onions. Add the greens (be sure to wash carefully as they have a tendency to be gritty) and stir. Cover for about 5 minutes to wilt, then cook over medium low heat for at least 15 to 20 minutes, or until greens are tender and not bitter. Sprinkle with the vinegar, season with salt and pepper, stir, and remove from heat. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14076,"Fried Ravioli with Vodka Sauce Canola oil 2 cups marinara sauce 1/2 cup vodka 1/4 cup heavy cream 1 recipe Big Daddy's Ravioli, recipe follows Salt and freshly ground black pepper 3 tablespoons olive oil 2 cloves garlic, chopped 1 pound ground meatloaf mix (veal, pork and beef) 16 ounces your favorite marinara sauce Salt and freshly ground black pepper 1 cup part-skim ricotta 3 tablespoons chopped fresh parsley 1/2 cup frozen peas Nonstick cooking spray 48 square wonton wrappers 3 large egg whites, beaten until foamy Instructions: Preheat the oil to 375 degrees F. To a large frying pan over medium-high heat, add enough canola oil to reach a depth of 2 inches. In a medium saucepan over medium-low heat, add the marinara sauce, vodka and heavy cream. Stir to combine and season with salt and pepper. Reduce the heat to a simmer. When the oil is hot, fry the ravioli in small batches, turning occasionally with a wooden spoon. After the ravioli are golden brown, about 3 minutes, use a slotted spoon to transfer them to a paper towel-lined plate. Repeat with the remaining ravioli. Serve the ravioli with the vodka dipping sauce as an accompaniment. In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic. Saute until the garlic becomes fragrant, about 3 minutes. Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper. Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes. Remove from the heat and let the mixture cool, about 20 minutes. Stir in the ricotta, parsley and peas. Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray. Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton. Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top. Press the edges together to seal. Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling. Refrigerate until ready to use. To a large pot of boiling, salted water, add the ravioli in small batches. When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 14077,"Crispy Sheet Pan Gnocchi with Sausage and Peppers 1 pound sweet Italian sausage, casings removed, crumbled 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 2 cloves garlic, minced 1 small green bell pepper, thinly sliced 1 small red bell pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 1 small red onion, thinly sliced 2 tablespoons olive oil Kosher salt and freshly ground black pepper Two 14-ounce cans cherry tomatoes One 17.5-ounce package potato gnocchi 1/4 cup grated Parmesan, plus more for serving 1/4 cup fresh parsley leaves, chopped Instructions: Preheat the oven to 425 degrees F. Toss together the sausage, oregano, red pepper flakes, garlic, bell peppers, onion, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan. Pour the cherry tomatoes over top and gently shake the pan a few times to evenly distribute. Bake until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.
Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
Turn the oven to broil. Sprinkle the gnocchi over the sausage and vegetables and broil until dark golden brown, 3 to 5 minutes. Divide among 4 plates and sprinkle with the parsley and more Parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 14078,"Almond Pancakes 1/2 cup (4 ounces) mascarpone cheese, at room temperature 1 1/2 cups water 1 tablespoon sugar 2 teaspoons pure almond extract 1 teaspoon pure vanilla extract 2 cups buttermilk pancake mix (recommend: Krusteaz) 4 ounces almond paste, cut into 1/4-inch pieces 2 tablespoons unsalted butter, at room temperature Instructions: Serving suggestion: maple syrup and fresh raspberries In a food processor, combine the mascarpone, water, sugar, almond extract, and vanilla extract. Process until the mixture is smooth. Add the pancake mix and pulse until just combined. Add the almond paste and pulse once to incorporate. Preheat a griddle or a large, nonstick skillet over medium-low heat. Grease the griddle or skillet with 1 tablespoon of butter. Working in batches, pour 1/4 cup of batter per pancake onto the griddle and cook for about 1 1/2 minutes each side until golden. Repeat with the remaining butter and batter. Arrange the pancakes on a platter and serve with maple syrup and fresh raspberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14079,"Strawberry Rhubarb Crisp 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks) 4 cups fresh strawberries, hulled and halved, if large 1 1/4 cups granulated sugar 1 1/2 teaspoons grated orange zest 1 tablespoon cornstarch 1/2 cup freshly squeezed orange juice 1 cup all-purpose flour 1/2 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1 cup quick-cooking (not instant) oatmeal, such as McCann's 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced Vanilla ice cream, for serving Instructions: Preheat the oven to 350 degrees F. For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper. For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14080,"Chocolate Fondue 1 bag semi-sweet and milk chocolate chips 1 orange, sectioned 1 bag pretzel logs 1 dozen long stem strawberries 1 whole pound cake, cubed 1 dozen almond and coconut macaroons Instructions: Melt the chocolate over a double boiler until smooth. Remove to a fondue pot and dip any or all of the above ingredients in the chocolate and enjoy. ","[Merlot, Cabernet Sauvignon, Port]" 14081,"Smoked Spiced Eggplant Puree 2 eggplants (2 1/2 pounds altogether) 1 teaspoon each whole cumin and coriander seeds 1/4 cup vegetable oil 1 large onion finely chopped 1 teaspoon each minced garlic and fresh ginger 1/4 teaspoon turmeric or pinch yellow asafetida powder 1 1/2 teaspoons salt Juice of 1 fresh lime 1/2 to 2/3 cup plain yogurt 1 fresh jalapeno pepper, seeded and minced 1/4 cup each chopped fresh coriander and fresh mint Instructions: Preheat oven to 450 degrees. Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered. Transfer to baking pan and roast for 30 minutes or until soft. Remove from oven and cool. Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground). Heat oil in a small skillet over moderate heat. Add onion and saute until tender. Add garlic and ginger and saute a few seconds to release the aroma. Add turmeric, ground toasted cumin and coriander and salt and saute another minute just to release the aroma. Cut stem ends of eggplants and peel skin. Set eggplant in food processor and puree until coarse. Add onion and spice mixture and puree. Transfer to serving bowl and stir in lime and yogurt and jalapeno. Right before serving dust eggplant puree with chopped cilantro and mint. Serve with toasted pita triangles or fresh vegetables or crackers. ","[Rioja, Barbera, Tempranillo, Syrah]" 14082,"Garlic Butta Hot Wings 1 tablespoon granulated garlic 1 tablespoon cayenne pepper 1 tablespoon mustard powder 1 tablespoon freshly cracked black pepper 1/2 teaspoon ground white pepper 2 teaspoons ground cumin 4 pounds chicken wings, tips removed For the sauce: 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic (about 2 cloves) 1 jalapeno pepper, minced (remove seeds for less heat) 1 12-ounce bottle hot pepper sauce 4 tablespoons unsalted butter 1 tablespoon white vinegar 1 tablespoon fresh lime juice Instructions: Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce. Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours. Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes. Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Saute 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 14083,"Candied Bacon 1 bottle bourbon 1 ounce loose leaf chamomile tea 5 pounds slab bacon, cubed 1 pound light brown sugar 3 tablespoons ground coffee 3 tablespoons cocoa powder 3 tablespoons sea salt 1 tablespoon espelette pepper Instructions: Preheat the oven to 350 degrees F. In a large pot over medium-high heat, bring the bourbon, 2 cups water and loose tea to a simmer. Drop the bacon cubes into the pot and continue to simmer until the bacon is cooked through and the liquid has reduced. In a shallow bowl, combine the brown sugar, coffee, cocoa, salt and espelette. Using a slotted spoon, removed the bacon cubes from the bourbon mixture and toss with the sugar and spices. Reserve the bourbon mixture. Place the coated bacon cubes in a glass baking dish and bake for 20 to 25 minutes. Remove from the oven and place on wire cooling racks set over lined sheet trays. Spoon the leftover bourbon mixture over the bacon cubes. Cool to room temperature and wrap individually in wax paper. ","[Burgundy, Port, Tawny Port, Sherry]" 14084,"Macaroni and Cheese with Naomi Judd 8 ounces uncooked macaroni or medium shells 1/2 stick or 1/4 cup butter 1/4 cup all-purpose flour 2 cups milk 6 ounces Velveeta or sharp cheddar cheese, cut into small chunks (plus a little extra shredded for topping) Salt and pepper, to taste Instructions: Preheat the oven to 350 degrees. Cook the macaroni according to the package directions. Drain well. Meanwhile, in a large, heavy saucepan, melt the butter. Whisk in the flour to make a paste. Gradually whisk in the milk. Bring to a simmer over medium heat, whisking, until thickened, about 1 minute. Add the cheese, salt, and pepper and whisk until smooth. Stir the cooked macaroni into the cheese sauce. Scrape into a shallow 2-quart baking dish. Bake in the preheated 350 oven, uncovered, until bubbly and lightly golden on top, 20 to 25 minutes. Add the extra shredded cheese for the last 5 minutes of baking. Let stand 10 minutes before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 14085,"Ranch Dressing Cheese Log 12 ounces cream cheese, room temperature 1/2 cup mayonnaise
1/2 cup buttermilk, well shaken
One 1-ounce package ranch dressing mix, such as Hidden Valley
16 ounces Cheddar cheese, grated, room temperature
1 cup pecans, roughly chopped Crackers or bagel chips, for serving
Instructions: In a stand mixer, beat together the cream cheese, mayonnaise, buttermilk and dressing mix. Add the Cheddar cheese and continue beating until thoroughly blended. Wrap the mixture in plastic wrap and place it in the freezer for 30 minutes. When firm, shape the wrapped cheese mixture into a log. Spread the pecans out on a baking sheet or a piece of wax paper. Unwrap the cheese log and roll it in the nuts to coat it on all sides. Serve with crackers or bagel chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 14086,"Easy Blueberry Pie 2 store-bought refrigerated 9-inch pie doughs 4 cups frozen blueberries 3/4 cup sugar 1/4 cup quick-cooking tapioca 1 teaspoon lemon zest plus 2 tablespoons juice (from 1 lemon) 1/4 teaspoon kosher salt 3 tablespoons unsalted butter, cut into small pieces 1 large egg, lightly beaten Instructions: Place a baking sheet on the middle rack of the oven and preheat to 400 degrees F. Roll 1 pie dough into a 12-inch round and fit it into a 9-inch pie plate, leaving an overhang for now. Place the dough into the refrigerator while you make the filling.
Mix the blueberries, sugar, tapioca, lemon zest and juice and salt in a large bowl until well combined. Remove the pie plate from the refrigerator and fill with the berry mixture. Dot the top of the pie with the butter. Top with the remaining pie dough, pressing around edge to adhere, and trim to a 1/2-inch overhang. Crimp the edge, then cut five vents in the center of the pie with a paring knife. Mix the egg with 1 tablespoon water, then brush the pie with the egg wash.
Place the pie plate on the preheated baking sheet and bake for 20 minutes. Reduce the temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbling and the berries are beginning to burst, 30 to 35 minutes more. Let the pie cool completely on a wire rack, about 2 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14087,"Tropical Icebox Cake 3 1/2 cups heavy cream 3/4 cup sweetened cream of coconut, well stirred
Zest of 2 limes (about 1 tablespoon) 50 vanilla wafer cookies, such as Nilla wafers (about 6 ounces) 2 cups sweetened coconut flakes 1 small mango, cut into small pieces 1/4 cup roasted macadamia nuts, lightly crushed, for garnish Instructions: Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest. Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts. ","[Sauvignon Blanc, Moscato, Riesling, Sparkling wine]" 14088,"Curried Salmon Cakes 1 pound skinless salmon fillet, halved crosswise 2 teaspoons curry powder, preferably hot Kosher salt and freshly ground pepper 8 tablespoons store-bought tartar sauce 1/4 cup cracker meal or crushed saltines, plus more for sprinkling 2 tablespoons grated peeled ginger 1 bunch scallions, finely chopped 1 large egg, lightly beaten 1/2 red bell pepper, seeded and diced 2 stalks celery, thinly sliced 1 mango, peeled, pitted and diced Juice of 1 lime Vegetable oil, for frying Instructions: Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl. Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes. Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste. Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 14089,"Salmon Pigs in a Blanket 4 ounces butter 1 teaspoon lemon zest 1 tablespoon chopped capers 1 loaf pumpernickel bread 1 pig shaped cutter 8 ounces cold smoked salmon fillet 4 ounces wasabi caviar Black sesame seeds Instructions: Put butter, lemon zest and capers in food processor until well combined. Cut 16 pieces of bread with the cutter and cover, to keep bread moist. Cut 16 salmon pig shapes with the cutter. Spread the caper butter onto the bread and put salmon pig on top. Using a butter knife shape the caviar down the center of the pig to form a \blanket.\ Place 1 black sesame seed onto the pig to make the eye. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 14090,"Instant Pot Swedish Meatballs 1/2 stick (4 tablespoons) unsalted butter, at room temperature 1/4 cup all-purpose flour 1 1/2 cups low-sodium beef broth 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 1/4 cup heavy cream 3/4 pound lean ground beef 3/4 pound lean ground pork 1 cup plain breadcrumbs 1/4 cup grated yellow onion (from 1/2 large onion) 3 cloves garlic, grated 2 large eggs, beaten 1 teaspoon Worcestershire sauce 1/4 teaspoon ground allspice 1/4 teaspoon ground white pepper Kosher salt Vegetable oil, for browning 1/4 cup fresh parsley leaves, chopped Mashed potatoes or egg noodles, for serving Instructions: For the gravy: Knead together the butter and flour in a medium bowl until there are no streaks of unmixed flour and the mixture resembles a very soft, paste-like sugar cookie dough. Set aside the beurre manie until ready to use. In a large bowl or a 2-cup measuring cup, whisk together the broth, Worcestershire, 1 teaspoon salt and a few grinds of pepper and set aside. For the meatballs: Place the beef, pork, breadcrumbs, onions, garlic, eggs, Worcestershire, allspice, white pepper and 2 teaspoons salt in a large bowl. Mix with your hands until combined. Scoop a heaping tablespoon (1 ounce) of the mixture, form into a meatball and place on a baking sheet. Repeat with the remaining mixture; you should end up with about 35 meatballs.
Set the Instant Pot? to saute on high (see Cook\u2019s Note). When the pot registers hot, add 2 tablespoons vegetable oil. Working in three batches, add the meatballs and cook in a single layer, undisturbed, until golden brown on the bottom, about 3 minutes. Gently stir and move around the meatballs to turn them on another side. Cook, undisturbed, until golden brown on the second side, about 3 minutes more. Transfer the meatballs to a plate and repeat with the rest of the meatballs. (You may need to add more oil for each batch.)
When there\u2019s 1 minute left in browning the last batch of meatballs, turn off the saute mode. Add the other two batches of browned meatballs to the pot and the reserved broth mixture. Tear off dime-size pieces of the beurre manie and distribute them evenly over the meatballs.
Follow the manufacturer\u2019s guide for locking the lid and set to pressure cook on high for 4 minutes. After the pressure cycle is complete, set the timer for 7 minutes to natural release. Follow the manufacturer\u2019s guide for quick release and wait until it is complete. Be careful of any remaining steam when unlocking and removing the lid.
Stir in the heavy cream and make sure all the beurre manie pieces are dissolved into the gravy. Set the pot to saute on high and let boil for 1 minute. Top with the parsley and serve with mashed potatoes or egg noodles.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14091,"Crab Salad 1 pound peekytoe crab, picked for shells 1/4 cup small dice red onion 1/4 cup small diced English cucumber 2 tablespoons chiffonade basil 2 tablespoons chiffonade mint 1 teaspoon espellette 1/2 cup spicy aioli, recipe follows 2 to 4 tablespoons kosher salt 2 tablespoons fresh lime juice 3 avocados, ripe, for service Sesame seeds, for garnish Micro greens, for garnish 1 quart mayonnaise 1/2 cup Thai-chili paste, (recommended: Sriracha) 2 tablespoons espellette pepper 1/4 cup lime juice 2 tablespoons kosher salt 1 tablespoon cayenne pepper Instructions: Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed. Cut 3 avocados in 1/2 and remove the pit. Slice each 1/2 into 12 slices keep the slices of each half tightly together, flipping each 1/2 avocado separately and turn them pit side up so you can stuff them with the crab salad evenly among the 6 avocado halves. Wrap each ball tightly with plastic wrap so they hold their shape. Garnish the crab rolls with sesame seeds and micro greens. Mix all ingredients into a bowl. Chill until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14092,"Ziti con Broccoli di Rape e Salsicce (Ziti with Broccoli di Rabe and Sausage) 1/2 pound sweet Italian sausage 2 pounds broccoli di rape 3 tablespoons coarse salt 1 pound ziti 1/4 cup olive oil 3 large cloves garlic, crushed 1/4 teaspoon salt 1/4 teaspoon hot pepper flakes 2 teaspoons unsalted butter 1 cup chicken stock 1/2 cup grated Parmigiano cheese Instructions: Grill or broil the sausage in advance. When cooled, slice it thin and set aside. Wash and drain the broccoli di rape and set it aside. In a large pot, put 10 quarts water on to boil, with 3 tablespoons coarse salt added, and immediately start preparing the sauce. Add the ziti to the pot when the water boils and cook until al dente. In a large, deep, heavy skillet with a fitted lid, heat the olive oil, add the garlic, and saute, uncovered, until golden, about 2 minutes. Add the broccoli di rape, 1/4 teaspoon salt, and pepper flakes, cover, and stream 5 minutes, stirring occasionally. Stir in the sausage. Add the butter and chicken stock, and cook over high heat, uncovered, about 3 minutes, until the liquids are slightly reduced. Add the drained pasta to the sauce and toss gently. Sprinkle on 1/2 of the cheese, toss again, serve immediately, and distribute the remaining cheese over the pasta. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 14093,"Cornbread Stuffing with Apples and Sausage 1 tablespoon olive oil 1 pound Italian sausage, casing removed 1 medium onions, chopped 2 stalks celery, chopped Salt and freshly ground black pepper 1 Granny Smith apple, peeled and chopped coarsely 1 teaspoon freshly minced thyme leaves 1 teaspoon freshly chopped sage leaves 1/2 cup bourbon 1 1/4 pounds cubed and dried cornbread stuffing, store-bought 1/4 cup chopped fresh parsley leaves 2 cups turkey or low-sodium chicken stock 2 eggs, beaten 1/2 cup chopped pecans Instructions: Preheat oven to 350 degrees F. Heat olive oil over medium-high heat in 12-inch skillet. Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes. In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14094,"Sauteed Green Beans with Creamy Lemon Dressing 2 tablespoons olive oil 2 shallots, chopped
2 pounds green beans, trimmed, cut into 1 1/2-inch pieces
Kosher salt and ground black pepper
1 cup heavy cream 6 sprigs fresh thyme, leaves only 1/2 lemon, zested and juiced
1 cup chicken broth
2 tablespoons sour cream
Instructions: Heat the olive oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 1 minute. Add the green beans and salt and pepper to taste. Saute, stirring occasionally, until crisp tender, about 5 minutes. Transfer to a serving dish and set aside. Return the skillet to medium-high heat and add the cream, thyme, lemon juice and zest, and chicken broth. Bring to a simmer and let reduce by half, until thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and stir in the sour cream. Add salt and pepper to taste. Pour the dressing over the green beans to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14095,"Carnilopie Sauce 1 (16 oz) jar of the best plum preserves 3/4 cup of Champagne vinegar 3 to 4 tablespoons of crushed red peppers (I like to use the hottest variety I can find) 3 to 4 tablespoons of Worcestershire sauce 1/4 cup of tomato paste or sauce 1/4 cup Irish whiskey Salt and pepper to taste Instructions: Combine all of the above in a saucepan and heat and blend, in the order given. Allow each ingredient to simmer for a few minutes in sauce to make sure that it is blended. Use sauce to baste or marinate meat, so that the flavor seeps throughout the meat. (Normally it causes the meat to fall off the bone.) ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 14096,"Low Carb Beefed-Up Meatloaf 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1/4 cup sugar substitute (recommended: Splenda) 2 teaspoons white vinegar or water 2 pounds ground chuck (may use meat loaf mix with ground pork) 2 eggs 1/2 cup grated Parmesan 1/4 cup red onion, diced small 1/4 cup roasted or fresh red bell peppers, diced 2 tablespoons chopped fresh parsley leaves 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 pound prosciutto, or any type of ham, thinly sliced 1/4 pound provolone cheese, sliced Instructions: Preheat oven to 350 degrees F. In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings. Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat. Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 14097,"Cheesy Artichoke Crostini 16 slices baguette One 5.2-ounce container garlic and herb cheese, softened
One 4-ounce log goat cheese, softened
1/4 cup fresh flat-leaf parsley, chopped
1 tablespoon lemon zest
1 teaspoon anchovy paste
One 12-ounce jar marinated quartered artichoke hearts, drained
3 tablespoons grated Parmesan Instructions: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place the baguette slices on the lined baking sheet. Bake until starting to crisp but not totally toasted, about 5 minutes. In a mixing bowl, stir together the cheeses, parsley, lemon zest and anchovy paste. Spread 1 tablespoon of the mixture onto the center of each baguette slice, being sure to leave a border of clean bread surrounding the cheese (it will spread as it melts in the oven). Place an artichoke heart in the center of each and set back on the baking sheet. Sprinkle about 1/2 teaspoon of grated Parmesan over each artichoke heart. Bake until the Parmesan is melted, about 10 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 14098,"Roasted Trout with Arugula Salad 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing 4 whole cleaned, deboned trout (about 10 ounces each), heads, tails and fins removed Grated zest and juice of 1 lemon Kosher salt and freshly ground pepper 4 cups baby arugula (about 3 ounces) 4 radishes, thinly sliced 1 large celery stalk, thinly sliced 1 14-ounce can hearts of palm, drained and sliced 1/2 cup fresh parsley 1/4 cup jarred Peppadew peppers, roughly chopped, plus 2 to 3 teaspoons brine from the jar 2 tablespoons chopped fresh chives 1/2 cup fat-free croutons Instructions: Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes. Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14099,"Pesto Lasagna Rolls Kosher salt and freshly ground black pepper 12 lasagna noodles 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1 large egg 2 cups whole milk ricotta One 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 1/2 cups shredded mozzarella 3/4 cup grated Parmesan
1 cup store-bought pesto 1 tablespoon extra-virgin olive oil Crushed red pepper flakes, optional Instructions: Position an oven rack to the middle position and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly. Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce.
Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish.
Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 14100,"Soy Milk 1 cup (200 g) dried soy beans 1 Tablespoon granulated sugar 3? cups (840 ml) water Instructions: 1.Clean whole soy beans and soak for 4-8 hours. Steam for about 15 minutes. 2.Drain soy beans and let cool. 3.Measure 1? cups of cooked beans. Place beans, sugar, and water into the Vitamix container in the order listed and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase to Variable 10, then to High. 6.Blend for 1? minutes until smooth. To obtain a commercial style soy milk, strain through a filtration bag. Flavor soy milk with ? teaspoon table salt and ? teaspoon pure vanilla extract or sweeten to taste with your favorite sweetener. Store extra soaked and steamed beans in the refrigerator for a few days or freeze in their cooking liquid for longer storage. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 14101,"Funky Fried Chicken Canola oil, for frying 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 tablespoons kosher salt, plus additional for seasoning 2 tablespoons freshly ground black pepper 1 tablespoon cayenne 1 tablespoon paprika 2 (3 1/2-pound) whole chickens, cut into 10 pieces each and trimmed of fat 4 cups all-purpose flour Instructions: In a large skillet, add canola oil over medium heat. In a small bowl, mix together all spices. Use 1/2 of mix to season chicken. Let seasoned chicken sit at room temperature for 15 minutes. In a large bowl, add flour and remaining seasoning mix. Toss chicken with seasoned flour and add to hot oil, 1 piece at a time. Cover pan with foil. Remove foil after 8 to 10 minutes and flip chicken. Cook until the chicken is golden brown. Remove from fryer to a paper towel-lined sheet tray. Season with salt, if desired, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 14102,"Bloody Marys Cayenne pepper 1 1/2 cups good-quality tomato juice Salt and freshly ground black pepper Leafy celery stalks, for serving 3/4 cup vodka 1 to 2 limes (depending on how juicy they are), halved Montreal steak seasoning (or other steak seasoning or seasoned salt) 4 to 6 dashes Worcestershire sauce Instructions: Fill 2 mason jars with ice. Divide the vodka between the jars and squeeze in the lime juice. Add a few sprinkles of steak seasoning, 2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper to each. Divide the tomato juice between the jars and add a dash each of salt and pepper to each jar. Use a celery stalk to push a squeezed lime half into the bottom of each jar, then stir everything around with the celery. (If you prefer an iceless Bloody Mary, screw on the lid of each mason jar and shake for 20 to 30 seconds, then use the lid of the jar as a strainer and pour into glasses.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14103,"Grandma's Sugar Cookies 1/2 cup margarine 3/4 cup granulated sugar 1 tablespoon milk 1 egg 1 teaspoon vanilla 2 1/2 cups all-purpose flour 1 teaspoon baking powder Instructions: Preheat oven to 425 degrees F. Cream margarine and sugar. Add milk, egg, and vanilla and stir well. Add flour and baking powder. Chill. On well-floured board, roll out and cut into shapes. Put onto greased baking sheet and sprinkle with sugar or decorate with sprinkles. Bake for 5 minutes. Cool on racks. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 14104,"Chardonnay Rice with Golden Raisins 1 1/2 cups dry white wine, such as a Sauvignon Blanc (recommended: Sterling Vintners Collection), divided 1/2 cup golden raisins 2 cups water 1 tablespoon unsalted butter Pinch salt 1 1/2 cups long-grain rice 1/2 cup sliced almonds 1 tablespoon chopped parsley leaves Instructions: In a small pot over medium heat, warm 1/2 cup of the wine. Take the pan off the heat, add the raisins, and let sit until cooled and the raisins are plump. In a medium pot over high heat, bring 2 cups of water, remaining wine, butter, and salt to a boil over medium heat. Stir in the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes. Add the raisins and mix them into the rice. Cover and let rest for about 10 minutes. Fluff the rice with a fork, then stir in the almonds. Transfer the rice to a serving bowl, garnish with parsley, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 14105,"Baked Herb Stuffed Salmon Sea salt and freshly ground black pepper Extra-virgin olive oil 2 medium salmon fillets, about 2 1/2 pounds (1.1 kilograms) skin on, scaled and pin boned 2 lemons Bunch fresh marjoram Bunch fresh dill Bunch fresh basil Bunch flat-leaf parsley Handful stoned black olives Instructions: Preheat the oven to 400 degrees F (200 degrees C/gas 6).
Cut 5 lengths of string and lay them out on the work surface next to each another, leaving gaps in between. Sprinkle salt and pepper over the work surface, and drizzle with olive oil. Lay 1 salmon fillet, skin side down, on top. Sprinkle salt and pepper over the salmon, then, using a fine grater, grate the zest of 1 lemon over the top. On top of that lay the marjoram, dill, and basil, broken up, and the olives.
Season the flesh side of the other salmon fillet with salt and pepper, and grate over the second lemon. Place 1 fillet on top of the other, thin end to thick, then tie them together and trim the string. Put the fish parcel on an oiled baking tray, and scatter over any remaining bits of herb. Thinly slice the 2 lemons and place on top of and round the salmon. Drizzle with olive oil, then roughly chop the parsley and sprinkle over the top.
Bake in the preheated oven for about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14106,"Beef Borscht 1/2 pound bacon, diced 1 pound lean beef chuck, cut into bite-size pieces 1 cup chopped yellow onions 1 carrot, peeled and grated 1 tablespoon minced garlic 2 teaspoons dried oregano 2 teaspoons dill seeds 2 bay leaves 3 tablespoons red wine vinegar, plus more to taste 2 quarts water 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 pounds red beets, greens tops removed, roasted and grated 1 tablespoon vegetable oil 1 large russet potato, peeled and diced 6 cups shredded green cabbage Salt and freshly ground black pepper 1 cup sour cream 1/2 cup chopped fresh dill Instructions: Preheat oven to 350 degrees F. Place the bacon in a Dutch oven or stockpot and cook, stirring, over medium-high heat until the fat begins to render, about 3 minutes. Add the beef and cook, stirring, until brown on all sides, about 5 minutes. Remove the meat from the pan with a slotted spoon and drain on paper towels. To the fat in the pan, add the onions and carrots, and stir to coat. Cook until soft, about 4 minutes. Add the garlic, oregano, dill seeds, and bay leaves and cook, stirring, for 1 minute. Add the red wine vinegar and stir to deglaze the pan. Return the meat to the pot and add the water, salt, and pepper and bring to boil. Reduce the heat and simmer partially covered until the beef is tender, about 2 hours. Meanwhile, place the beets on a baking sheet and brush with the oil. Roast until tender and can be pierced easily with a knife, about 1 hour. Remove from the oven and let sit until cool enough to handle. Trim the stem and root ends and remove the skins. Coarsely grate and set aside. When the meat is tender and falling apart, add the beets, potatoes, and cabbage. Simmer over low heat for another 30 minutes. Season with additional red wine vinegar, salt and freshly ground black pepper, to taste. Ladle borscht into bowls and garnish with a dollop of sour cream and pinch of fresh dill. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 14107,"Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls 2 cups water 1 tablespoon butter 1 teaspoon salt, eyeball it 1 rounded cup white rice 2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted 4 boneless, skinless chicken breasts 4 boneless, skinless chicken thighs Vegetable oil, for drizzling Salt and pepper 1 cup chicken broth or water 1-inch ginger root, peeled and chopped 1/4 cup honey 1/2 cup teriyaki sauce 1 tablespoon toasted sesame oil 4 scallions, thinly sliced 1 ripe pineapple Instructions: Preheat a grill pan or large griddle over medium high heat. Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds. While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side. While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer. Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions. While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14108,"Grilled Tuna and Orange Salad with Candied Lemon and Mixed Baby Greens with Chili Aioli and Herb Tuile 2 lemons 2 cups sugar 1 cup water 4 cups mixed baby greens 3 eggs 4 egg whites 1/2 cup simple syrup (equal amounts of sugar and water, boiled and then cooled to room temperature) 1/4 cup water 5 cloves garlic, chopped 4 cups flour 1/4 cup melted butter Salt and pepper Chopped rosemary 4 (5-ounce) pieces fresh tuna 4 oranges, sectioned 4 cups mixed baby greens Instructions: Quarter the lemons and set aside in a saucepot. Cover the lemon quarters with water, bring to a boil, and simmer for 10 minutes. Drain, repeat this process, and let stand for 1 to 2 hours. In a saucepot, combine the water and sugar, bring to a boil, and add the lemon pieces and simmer for 20 minutes. Let the rinds steep overnight and cut them into julienne. Preheat the oven to 400 degrees F. To make the herb tuille, combine the eggs, egg whites, syrup, water, and garlic, and whisk all together. Work in the flour and then add the butter, salt, and pepper, and mix until a paste is formed. On a buttered and floured baking sheet, pipe the batter onto the pan in random forms and sprinkle with rosemary. Bake for 2 to 3 minutes until light golden brown. Quickly remove from the oven and shape over a bowl or any desired shape and set aside. Grill the tuna to medium, approximately 3 minutes each side. To serve, place the greens on each plate. Layer the tuna on half of the greens, garnish with orange segments, tuille, and the candied lemon zest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 14109,"Steak and Mushroom Pie 1 ounce unsalted butter 6 ounces organic top sirloin steak, cut into bite-size cubes 1 cup sliced button mushrooms 1/2 cup brown gravy Salt and freshly ground black pepper 1 precooked potpie shell, top and bottom Mashed potatoes and vegetables, for serving Instructions: Preheat the oven to 350 degrees F. Heat the butter in a well-seasoned fry pan. Saute the steak cubes until lightly browned. Add the mushrooms to pan and season salt and pepper;' saute until lightly browned. Add the brown gravy and mix thoroughly. Place into the bottom pot pie shell, and place the top shell over the filling. Bake until heated through, about 15 minutes. Serve with your favorite mashed potatoes and vegetables. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 14110,"Buttery Mashed Potatoes 2 pounds russet potatoes, scrubbed Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, at room temperature, cut into pieces 1 cup milk, warmed Instructions: Put the potatoes in a large saucepan, add enough cold water to just cover and salt generously. Bring to a simmer over medium heat and cook, uncovered, until the potatoes are tender and a thin knife easily passes through the center, 45 to 55 minutes. Drain the potatoes, cool slightly and then peel. Add back to the pot with the butter, warm milk, 1 1/2 teaspoons salt and a few grinds of pepper. Turn the heat to low and mash with a potato masher until the milk and butter are blended in. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 14111,"Costillas de Res (Beef Short Ribs) 4 pounds beef short ribs 4 ancho chiles 4 chiles de arbol (optional) 1 tablespoon dried oregano 4 cloves garlic 1/2 tablespoon powdered cumin seed 1/3 cup red wine vinegar 1/3 cup cooking oil 1/2 teaspoon salt Instructions: Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle. Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the cl sauce over the ribs and marinate, refrigerated for 2 hours. Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until they are tender. If your barbecue will not accommodate this distance cook the ribs over very low direct heat, or in a Texas style smoker. ","[Malbec, Tempranillo, Garnacha, Barbera]" 14112,"Chocolate-Orange Brown Butter Flavored Popcorn 3 cups popped popcorn, recipe follows 2 tablespoons unsalted butter 2 tablespoons grey salt 1 orange 1-ounce bittersweet chocolate 1/4 cup olive oil 1 1/2 cups popcorn Instructions: Heat a 10-inch saute pan over medium-high heat on stovetop. Tilt the pan away from you, then add the butter. As you tilt the pan back, the butter will begin to brown. Add salt into the butter, then pour it over the popcorn. Mix well. With a grater, zest the skin of 1 orange, about 2 tablespoons and the chocolate over the popcorn and mix. Preheat a large cast iron Dutch oven on a stovetop over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 14113,"Maple Sugar Brown Butter Tart 3/4 cup maple syrup 3/4 cup corn syrup 1/2 cup brown sugar 1 cup maple sugar 5 whole eggs 2 egg yolks 3 tablespoons browned butter 1 (9 to 10-inch) baked flan shell (see note) Instructions: Note: Flan shell can be either pie dough or sweet crust Preheat oven to 350 degrees F. Combine maple syrup, corn syrup, brown sugar, and maple sugar and mix lightly. Add whole eggs, egg yolks, and browned butter. Mix until well incorporated. Pour into shell and bake until set for 25 to 35 minutes ","[Chardonnay, Riesling, Gewrztraminer]" 14114,"Great Grandmother's Chocolate Babka One 1 1/4-ounce packet active dry yeast 1/2 cup whole milk, at room temperature 4 1/2 cups all-purpose flour, plus more for dusting 1/3 cup sugar 1 1/2 teaspoons kosher salt 4 large eggs 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest 1/2 teaspoon ground nutmeg 10 tablespoons unsalted butter, at room temperature Vegetable, canola or olive oil (whatever you have on hand), for greasing 3/4 cup heavy cream 1/2 cup sugar Pinch kosher salt 1 cup bittersweet chocolate chips 1 stick (8 tablespoons) unsalted butter, cut into pieces, at room temperature 2 teaspoons pure vanilla extract 1/2 cup all-purpose flour 3 tablespoons sugar 1 tablespoon unsweetened cocoa powder Pinch kosher salt 4 tablespoons unsalted butter, cubed, at room temperature 1/3 cup mini chocolate chips All-purpose flour, for dusting Nonstick cooking spray 4 tablespoons unsalted butter, melted 3/4 cup sugar Instructions: For the dough: Sprinkle the yeast over the milk in a liquid measuring cup and set aside until bubbly, 5 to 7 minutes. Combine the flour, sugar and salt in a large bowl and whisk together. Add the eggs, vanilla, yeast mixture, lemon zest and nutmeg; stir with a wooden spoon to combine. Turn the dough out onto a work surface and knead until soft and smooth, about 5 minutes. Knead in the butter in three additions, dusting the dough with flour if it's too sticky. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. For the filling: Combine the heavy cream, sugar and salt in a small saucepan. Heat over medium heat until scalding. Pour over the chocolate chips, butter and vanilla in a medium heatproof bowl. Let sit for a minute to melt, then whisk until smooth and shiny. Let cool to room temperature. For the topping: Meanwhile, whisk the flour, sugar, cocoa powder and salt in a separate medium bowl. Work in the butter with your fingers until the mixture is sandy and chunky. Stir in the mini chocolate chips. Set aside. For the assembly: Cut the dough in half with a bench scraper or chef's knife. Using a rolling pin, roll each half into a 12-by-16-inch rectangle on a lightly floured surface. Using an offset spatula, spread the filling on both dough rectangles, all the way to the edges. Starting from the long side, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for 15 minutes. Unwrap the logs and cut each in half lengthwise with a bench scraper or chef's knife. For each babka, twist the 2 halves together a few times, starting from the middle. Coat two 9-by-5-inch loaf pans with cooking spray and line each with parchment, leaving an overhang on the 2 longer sides so you can pull the babka out of the pan after baking. Place a babka snuggly in each pan. Brush each loaf with the melted butter and sprinkle with the topping. Cover with plastic wrap and let rise for 45 minutes to 1 hour. Preheat the oven to 350 degrees F. Bake the babkas until browned, about 45 minutes. Meanwhile, make simple syrup: Combine the sugar and 3/4 cup water in a small saucepan; simmer, stirring, until the sugar dissolves. Let cool, then pour into a squeeze bottle. Pull the loaves out of the oven and immediately poke a bunch of holes into the babkas and squeeze some simple syrup into the holes. You will use 1 1/4 cups simple syrup evenly for the two loaves. Let sit 10 minutes, then remove the babkas from the pans and remove the parchment. Let cool completely on a wire rack before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14115,"Beer-Battered Cremini Mushrooms 3/4 cup mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon fresh lemon juice (from 1/2 large lemon) 1 tablespoon whole grain Dijon mustard, such as Maille 2 teaspoons minced fresh thyme 1/8 teaspoon cayenne pepper 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 clove garlic, minced Zest of 1 large lemon 1 1/2 cups self-rising flour 2 tablespoons chopped fresh chives 2 teaspoons chopped fresh thyme 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper One 12-ounce bottle dark beer, such as Negra Modela, chilled 4 cups vegetable or canola oil 8 ounces (16 to 18), small cremini mushrooms, cleaned Instructions: For the sauce: In a small bowl, whisk the mayonnaise, chives, lemon juice, mustard, thyme, cayenne, salt, pepper, garlic and lemon zest together to blend. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) For the mushrooms: In a medium bowl, whisk together the flour, chives, thyme, salt and pepper. Pour the chilled beer into the flour mixture and whisk until the batter is smooth. Pour the oil into a heavy large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 330 and 350 degrees F. Working in batches, dip a few mushrooms at a time into the beer batter to coat generously, allowing any excess batter to drip back into the bowl. Drop the mushrooms, a few at a time, into the hot oil and fry until the batter is deep golden brown and the mushrooms are tender, adjusting the heat as needed to maintain the oil temperature between 330 and 360 degrees F, 3 1/2 to 4 1/2 minutes per batch. Using a slotted spoon, remove the mushrooms and drain on paper towels. Mound the mushrooms on a serving platter and place the dipping sauce alongside. Serve while the mushrooms are still hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14116,"White Chocolate Cranberry Fudge 4 cups large marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch kosher salt 3 cups white chocolate chips (18 ounces) 1 teaspoon pure vanilla extract 1/2 teaspoon finely grated orange zest 2/3 cup dried cranberries, roughly chopped Instructions: Line a 9-by-13-inch baking dish with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips, vanilla and orange zest and stir until the chips completely melt. Pour the mixture into the prepared pan, and scatter the cranberries over the top. Lightly press the fruit into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 14117,"Caramelized Plum-Ricotta-Black Pepper Crostini 12 slices French baguette, lightly grilled 1/4 cup fresh orange juice 3 tablespoons sugar 4 plums, halved, pitted and sliced 1 1/4 cups fresh ricotta Freshly ground black pepper Instructions: Bring the orange juice and sugar to a simmer in a large saute pan, over medium-low heat. Add the plums and cook until slightly softened and caramelized. Top each piece of bread with some of the plum mixture, then a dollop of ricotta and a sprinkling of black pepper. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 14118,"Sesame-and-Jam Sandwich Cookies 1 1/4 cups whole-wheat pastry flour (see Cook's Note) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1/2 cup tahini 1/2 cup white sesame seeds 1/3 cup your favorite jam or preserves Instructions: Position oven racks in the top and bottom thirds of the oven, and preheat to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and sugar in the bowl of a stand mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium, beat in the egg and vanilla until well combined, then beat in the tahini until smooth. Reduce the speed to low, then beat in the flour mixture until the dough comes together (it will be quite soft). Cover and refrigerate for 30 minutes (the dough will be soft but rollable). Put the sesame seeds in a small bowl. Roll teaspoonfuls of dough into 1-inch balls, roll them in the sesame seeds and space them about 1 1/2 inches apart on the prepared baking sheets. Bake the cookies until just puffed, lightly golden brown and just firm, about 12 minutes, rotating the pans halfway through. Let the cookies cool in the pan on a wire rack for 5 minutes, then transfer them to the rack to cool completely. To assemble: Spread 1/2 teaspoon jam on a cookie, then top with another cookie, pressing gently. Keep in an airtight container for 2 days; they will soften overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14119,"Crunchy Ranch Slaw 1/2 cup mayo 1/4 cup chopped fresh dill 1 tablespoon sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)
Instructions: Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl. Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds. Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day! ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 14120,"Kung Pao Beef 1 1/2 pounds boneless beef sirloin 1 tablespoon soy sauce 2 tablespoons sesame oil 1 tablespoon rice wine or sherry 1 egg white, lightly beaten 1/2 teaspoon salt 2 tablespoons peanut or corn oil 4 dried red chiles, split 1 tablespoon minced garlic 1/2 tablespoon grated ginger 1 teaspoon Szechwan pepper, toasted and crushed 2 scallions, cut in 1/2-inch pieces 1 red bell pepper, cut in pieces 2 tablespoons soy sauce 3 tablespoons rice wine or sherry 2 tablespoons Chinese black vinegar or balsamic 1 teaspoon sugar 1 cup chicken broth 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1/3 cup roasted peanuts Instructions: Trim fat from the steak and cut into 1-inch cubes. Combine the soy sauce, sesame oil, rice wine/sherry, egg white and salt in a glass bowl. Add the beef and stir to coat. Marinate for 1 hour, covered in the refrigerator. Place peanut/corn oil in a wok, swirling to coat the sides, and place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and Szechwan pepper; continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the steak from the marinade and add it to the wok. Stir-fry the beef for 3 minutes until brown. Blend in soy sauce, rice wine, Chinese vinegar, sugar and chicken broth. Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken. Sprinkle in the peanuts and stir to coat. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 14121,"Apricot and Cranberry Jelly 2 cups water 2 cups sugar 4 cups cranberries 1 cup chopped dried apricots 1 orange, zested Instructions: Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool. Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Riesling, Moscato, Vinho Verde]" 14122,"Tuna Steak with Red Wine Sauce 1/4 cup cold unsalted butter 4 tuna steaks (about 1 1/4 pounds) Salt and pepper 2 shallots Small bunch tarragon 2 to 3 sprigs parsley 1 cup red wine Instructions: Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes. Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems. Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs. Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 14123,"Camembert-Apple Grilled Cheese With Salted Caramel 1/4 cup jarred caramel sauce or dulce de leche 3 sprigs thyme 1/2 baguette 4 ounces Camembert cheese, rind removed, thinly sliced 1 tablespoon minced fresh chives 1 Granny Smith apple, thinly sliced 1 tablespoon unsalted butter, plus more if needed Flaky sea salt, for topping Instructions: Combine the caramel sauce, thyme sprigs and 2 tablespoons water in a small microwave-safe bowl and microwave until hot, about 1 minute. Cover and keep warm. Cut the baguette into 4 long, angled slices. Divide half of the cheese among 2 bread slices; sprinkle with half of the chives. Top with the apple slices and the remaining cheese, chives and 2 bread slices. Melt the butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed. Remove the thyme from the caramel sauce and sprinkle with sea salt. Serve with the sandwiches for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14124,"BLT Burger with Bacon Mayonnaise 1 1/2 pounds ground chuck Kosher salt and freshly cracked black pepper 2 tablespoons canola oil 4 slices Cheddar 8 slices Texas toast, toasted 4 slices tomato 4 leaves romaine lettuce 4 slices Candied Bacon, recipe follows Bacon Mayonnaise, recipe follows 3 tablespoons brown sugar Pinch cayenne pepper Pinch ground cinnamon 1/4-pound thick-cut bacon (about 8 strips) 1/3 cup mayonnaise 2 tablespoons sour cream 3 slices bacon, crisped and finely diced 1 tablespoon chopped fresh chives Kosher salt and freshly cracked black pepper Instructions: Form the ground beef into 4 patties, about 3 1/2 inches in diameter. Sprinkle both sides of each patty liberally with salt and pepper.
Heat a grill, grill pan, or cast-iron skillet over high heat, adding the canola oil if applicable. Cook the patties for approximately 3 minutes, then flip and top with 1 slice of Cheddar (cover to melt). Continue cooking for an additional 3 minutes for medium, or continue cooking to your desired doneness.
Build the burgers by placing each cooked patty on a slice of toast. Top with the tomatoes, lettuce and Candied Bacon. Smear the top toast slices with the Bacon Mayonnaise and place on top of other ingredients. Serve immediately. Preheat the oven to 350 degrees F.
In a small bowl, mix together the brown sugar, cayenne and cinnamon. Place the bacon slices on a wire rack set over a rimmed sheet tray. Sprinkle each piece with half the sugar/spice mixture. Cook 10 minutes. Flip and sprinkle with the remaining sugar/spice mixture and cook an additional 10 minutes. Remove the bacon from the oven and allow to cool. Whisk together the mayonnaise and sour cream in a small bowl. Stir in the bacon and chives. Season with salt and pepper. Cover and keep in the refrigerator until ready to use. Will keep for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 14125,"Baked Pasta with Tomatoes and Eggplant Kosher salt and freshly ground black pepper 8 ounces penne rigate and/or fusilli
3 cups Tomato and Eggplant Soup, recipe follows 4 ounces fresh mozzarella, medium-diced
5 tablespoons freshly grated Italian Parmesan cheese, divided
2 tablespoons unsalted butter, small-diced
Good olive oil 4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound)
2 cups chopped yellow onion (2 onions)
2 cups chopped fennel bulb
2 tablespoons minced garlic (6 cloves)
3 cups good chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 teaspoons whole dried fennel seeds
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
Freshly grated Italian Parmesan cheese, for serving
Instructions: Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside. Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain. Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot. Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking. Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 14126,"Berry 'Nana Oatmeal Parfait 1/3 cup old-fashioned oats 3/4 cup unsweetened vanilla almond milk (recommended: Blue Diamond Unsweetened Vanilla Almond Breeze) 1 no-calorie sweetener packet 1/8 teaspoon cinnamon 1/8 teaspoon vanilla extract Dash salt 1/2 cup sliced strawberries 1/2 cup fat-free vanilla yogurt with about 100 calories per 6-ounce serving 1/2 banana, sliced Instructions: Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup of water and mix well. Bring to a boil over medium-high heat, and then reduce to a simmer. Cook for about 9 minutes, stirring often, until somewhat thick and creamy. (It will thicken more upon chilling.) Remove from heat and allow to slightly cool. Transfer to a bowl, cover, and refrigerate until chilled, at least 1 1/2 hours. Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a pint glass, and top with 1/4 cup of sliced strawberries, 1/4 cup of yogurt, and half of the banana slices. Repeat with the remaining oatmeal, strawberries, yogurt, and banana. Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14127,"Seafood Normandy 5 scallops 4 shrimp, peeled and deveined 1 teaspoon chopped spinach 1 teaspoon diced red bell pepper 1 teaspoon chopped onion 1 teaspoon chopped celery 6 ounces dried fettuccini 1 tablespoon olive oil 1 1/2 ounces whole baby clams 6 mussels 4 ounces Alfredo sauce, recipe follows 1 teaspoon chopped parsley Freshly ground pepper Salt Lemon twist, for garnish 1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed 1 1/2 cups freshly grated Parmesan Ground cayenne pepper 1/4 cup chopped fresh parsley Instructions: Combine scallops, shrimp, chopped spinach, and diced red bell pepper. Bring large pot of water to boil and add chopped onion and celery for flavor. Add 6 ounces fettuccini to the boiling water and cook to al dente. Meanwhile, put olive oil in saute pan and heat over medium-high heat. Then add shrimp, scallops, clams, chopped spinach, and diced red bell peppers. Saute for approximately 5 minutes. When fettuccini is done, drain. Drop mussels in the boiling water after removing fettuccini. Cook until mussels are open and tender, approximately 1 1/2 to 2 minutes, then drain and combine mussels with ingredients in the saute pan. Add the Alfredo Sauce to the pan and continue cooking for about 2 minutes. Add fettuccini to pan and toss until well combined. Plate, sprinkling top with freshly chopped parsley and garnish with lemon twist. Grind fresh pepper and salt if desired. Melt the butter in a saucepan over medium-low heat. Add the cream and simmer for 5 minutes, then add garlic, cheese, and cayenne and whisk quickly, heating through. Stir in parsley and serve. For a lower fat version, substitute 1 cup milk and 1/4 cup flour separately, instead of heavy cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14128,"Spatchcocked Roasted Chicken with Mustard Vinaigrette 1 whole chicken (4 pounds) Kosher salt 2 tablespoons dijon mustard 1 tablespoon plus 2 teaspoons grainy mustard 2 tablespoons sherry vinegar Freshly ground pepper 1/2 cup canola oil Instructions: Preheat the oven to 500 degrees F. Butterfly the chicken: Remove any innards from the chicken. Put the whole chicken breast-side down on a flat surface. (I like to put a kitchen towel underneath the bird to prevent the chicken from sliding around as I work.) Find the backbone running down the center. Use a pair of sharp poultry shears or scissors to cut up along the backbone on one side and then cut along the other side. Remove the backbone and save it to add to chicken stock. Flip the bird over, breast-side up. Gently press down on the breast meat to open the chicken up and flatten it. The breastbone will break as you press. The chicken should now sit almost flat. Cook the chicken: Season the chicken on all sides with salt. Put the chicken skin-side up on a rimmed baking sheet lined with a rack, put the pan in the center of the hot oven and cook undisturbed for 20 minutes. Then lower the oven temperature to 450 degrees F and cook for an additional 30 to 35 minutes. The chicken is ready when an instant-read thermometer inserted in the thickest part of the bird registers 155 degrees F to 160 degrees F. Remove the chicken from the oven and allow it to rest for at least 10 to 15 minutes. Meanwhile, make the mustard vinaigrette: Whisk the dijon and grainy mustards with the vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Gradually whisk in the canola oil and 1 tablespoon cold water. Taste for seasoning. Serve the chicken: Transfer it to a cutting board for carving. Serve with the mustard vinaigrette. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 14129,"Cheezy Alphabet Crackers 1 1/2 cups sharp white Cheddar, grated 1/2 cup all-purpose flour, plus more for dusting 1/2 cup whole-wheat flour 2 teaspoons paprika 1/4 teaspoon onion powder 1/4 teaspoon salt 1/2 cup cold unsalted butter, cubed 3 to 4 tablespoons milk Instructions: Preheat the oven to 350 degrees F.
Combine the Cheddar, flours, paprika, onion powder and salt in a food processor. Add the butter and pulse until coarse crumbs form. Add the milk and pulse until the dough forms into a ball.
Form the dough into 1 disk. Cover in plastic wrap and refrigerate for about 30 minutes.
Roll the dough out 1/8-inch thick on a lightly-floured surface using a lightly-floured rolling pin. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer the crackers to a baking sheet lined with parchment paper. Bake the crackers on the middle rack of the oven until they are barely browned at the edges, about 8 minutes.
Remove from the oven and set onto a rack to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14130,"Warm Seafood Salad 1/2 cup roasted red peppers 1/2 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 tablespoons chopped garlic 1 teaspoon chopped basil leaves 1 teaspoon chopped oregano leaves Salt and pepper 20 mussels (recommended: Penn Cove) 20 Manila clams 8 large prawns 8 sea scallops 4 ounces halibut, cubed 4 ounces salmon, cubed Olive oil, for sauteing Romaine lettuce Field greens Assorted vegetables of your choice Instructions: For the Dressing: combine all ingredients in a blender and blend until smooth.
Saute seafood in olive oil until the fish is almost cooked through and the shellfish is open. Discard any unopened shellfish. Add dressing to finish cooking. Make a bed with the greens, arrange vegetables around the sides, and add seafood on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 14131,"Prosciutto or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing 1/3 cup golden raisins 2 tablespoons butter EVOO, as needed 3 to 4 cloves garlic, finely chopped 1 small bulb fennel, chopped, plus 3 to 4 tablespoons fronds 1 onion, chopped Salt and freshly ground black pepper 1/2 cup dry white wine 1 pound ground pork 4 tablespoons lightly toasted pine nuts 2 tablespoons chopped fresh thyme 1 cup chicken stock One 3-pound trimmed boneless pork loin Salt and freshly ground black pepper 1/3 pound thinly sliced (but not shaved) prosciutto di Parma or pancetta EVOO, as needed 2 pounds small Yukon or white potatoes, halved 24 cipollini onions, boiled 3 minutes 4 tablespoons chopped fresh rosemary 3 heads garlic, halved horizontally 1 cup white wine 4 tablespoons butter Instructions: For the fennel and golden raisin stuffing: Place the golden raisins in a small dish, cover with boiling water and let stand to soften. Melt the butter with a turn of the pan of EVOO in a skillet over medium heat. Add the garlic, fennel (reserving the fronds) and onions, sprinkle with some salt and pepper and cook until the vegetables soften, 12 to 15 minutes. Deglaze with the wine, transfer to a bowl and let cool completely. Drain and chop the raisins, and then combine with the fennel, onions, ground pork, pine nuts and thyme. For the prosciutto-wrapped pork roast: Preheat the oven to 400 degrees F. Butterfly the meat by thirds: Measure one-third from the bottom of the loin, and make a lengthwise cut along one longer side (not going all the way through to the opposite side). Continue to make long cuts to open up the meat. When you have reached almost to the opposite side of the roast with your lengthwise cuts, stop and roll the top two-thirds of the roast over. Measure the height of the rolled-over portion and make a lengthwise cut to butterfly this in half. Continue slicing and opening up the meat until the loin has been butterflied into a single slab. Pound the meat with a meat mallet to 3/4-inch thick, and then sprinkle with salt and pepper. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork, cover with overlapping slices of the prosciutto, and tie in intervals with twine to secure. Heat 2 turns of the pan of EVOO in a large Dutch oven over medium-high heat. Add the pork and brown evenly all over. Toss the potatoes and onions in a roasting pan together with the rosemary, garlic, about 1/4 cup EVOO, and some salt and pepper. Set the browned roast on top and deglaze the Dutch oven with the wine, scraping up the bits from the bottom. Pour the liquid over the pork. Roast until the internal temperature reaches 145 degrees, up to 2 hours, then let rest 30 minutes under a foil tent. Before serving, place the roasting pan on a burner, deglaze with the stock and then stir in the fennel fronds and butter. Slice the roast, spoon the fennel butter jus over top and serve alongside the potatoes and onions. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 14132,"Thyme Creme Brulee 1 1/2 cups heavy cream 6 sprigs fresh thyme 3 egg yolks 3 1/2 tablespoons sugar, plus additional sugar for brulee tops Instructions: Preheat the oven to 350 degrees F. In a heavy bottomed pot bring cream just to the boil. Remove from heat, and add thyme and let sit for several minutes. Remove the thyme sprigs. Meanwhile, whisk together the egg yolks and sugar in a separate bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in hot liquid. Gently whisk 1/3 of the hot cream mixture into the egg yolks, to temper the yolks and prevent lumps take care not to make an excessive amount of bubbles. While gently whisking, slowly pour the remainder of the hot cream mixture into the egg yolk mixture. With a spoon, skim off any bubbles that may have come to the surface. Evenly space the ramekins on a paper towel-lined baking dish to prevent ramekins from sliding. Fill each ramekin to just below the top. Place on the extended middle rack of the oven. Carefully pour hot tap water into the baking dish until 3/4 of the way up the sides of the ramekins. Be careful not to get any water on the custard mixture. Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 30 minutes. Remove from the oven. Uncover and let the custards cool in the water bath until they are cool enough to handle. Remove. Chill in the refrigerator for at least 1 hour (see Cook's Note**). Evenly top each custard with 1 to 1 1/2 teaspoons of sugar. Burn the sugar with a blowtorch or hot branding iron. It is important that the sugar layer is thick enough and goes all the way to the edge of the ramekin; any exposed custard can burn and curdle. Serve shortly after burning the sugar so that the burnt sugar doesn't soften. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14133,"Strip Steak with Pepper Cream Sauce 4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick Kosher salt 2 teaspoons black peppercorns, coarsely crushed 2 tablespoons clarified, unsalted butter 3/4 cup beef stock or broth 3 tablespoons cognac 3/4 cup heavy cream 1 tablespoon green peppercorns in brine, drained and slightly crushed Instructions: Preheat oven to 200 degrees F. Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm. Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes. Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 14134,"Chicken Salad with Fennel Spice 1 chicken, about 3 1/2 pounds 3 tablespoons Fennel Spice Rub, recipe follows, plus 1 1/2 teaspoons 6 tablespoons extra-virgin olive oil, plus 6 tablespoons 1 large celery rib, halved 1 large carrot, halved 1 large yellow onion, quartered 2 bay leaves 1/4 cup thinly sliced celery heart 1/4 red onion, thinly sliced 2 to 3 teaspoons fresh lemon juice Sea salt, preferably gray, and freshly ground black pepper 1/4 cup thinly sliced fresh basil leaves 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking. Add the chicken and brown on all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay leaves and saut for a few minutes. Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight. Lift out the cooled chicken and strain the stock, discarding the solids. Refrigerate or freeze the chicken stock for another use. Remove the skin and bones from the chicken. Shred the meat by hand into rough bite-size pieces. In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil and serve. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 14135,"DIY Yogurt Flip Cups Three 4.4-ounce fruit bowls, such as grapefruit, peach and pineapple 1 1/2 cups yogurt
9 tablespoons assorted toppings, such as chia seeds, pistachios, chopped candied ginger, granola, white chocolate chips, dried cherries, almonds, goji berries and coconut flakes
Instructions: Drain the liquid from the fruit bowls and divide the fruit among 3 wide-mouth mason jars. Rinse out the fruit bowl cups and dry them thoroughly. Divide the yogurt among the mason jars, layering it on top of the fruit.
Fill each fruit bowl cup with 3 tablespoons of toppings. Place the flat part of one of the mason jar lids over one of the cups, invert and place it on top of one of the jars. Screw the ring on. Repeat with the remaining cups, lids, jars and rings. Store in the refrigerator for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14136,"Creamy Cheese Grits 1 tablespoon butter 1 tablespoon oil 2 jalapenos, diced 1 onion, diced 1 red bell pepper, diced 4 cups stone-ground grits 8 cups low-sodium chicken (or beef) broth, plus more if needed 2 cups half-and-half 2 cups grated Cheddar Instructions: Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so. Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally. Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid. Remove the grits from the heat and stir in the cheese. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 14137,"Upside-Down Caramelized Apple Cake 4 tablespoons (1/2 stick) unsalted butter, plus extra for greasing 1/2 cup firmly packed light brown sugar 1/4 teaspoon cinnamon Dash nutmeg 2 1/2 cups thinly sliced apples, such as Cortland, McIntosh, or Macoun (about 3 small apples) 6 tablespoons unsalted butter, very soft 1 cup sugar 2 eggs, room temperature 1 teaspoon vanilla extract 1 cup unbleached flour 3 tablespoons cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk Instructions: Preheat the oven to 350 degrees F. Lightly butter the sides of a 9-inch cake pan (not a springform pan). Combine the butter, sugar, cinnamon, and nutmeg in a small saucepan and boil 30 seconds. Scrape the mixture into the prepared pan and spread evenly. Sprinkle the apples all over and press them down slightly to level them. To make the cake, beat the butter and sugar with an electric mixer until creamy. Add the eggs and vanilla, and beat until very smooth and fluffy, about 2 minutes. Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Spoon the batter over the apples and smooth the top. Bake 50 minutes, or until a knife inserted in the center of the cake comes out dry. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the plate. Let the cake cool completely before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14138,"Grilled Corn on the Cob with Chili-Lime Butter and Cotija Cheese 6 ears corn, in their husks 1 cup unsalted butter, at room temperature 1 tablespoon chili powder 1 teaspoon cayenne pepper Juice of 3 limes Salt and freshly ground black pepper Salt and freshly ground black pepper
1 cup cotija cheese or feta cheese Instructions: Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 14139,"Tyson Chicken, Pears and Caramelized Pecan Salad 1 package Tyson? Grilled & Ready? Refrigerated Fully Cooked Oven Roasted Diced Chicken Breast or 1- 1/4 cups Tyson? Grilled & Ready? Frozen Fully Cooked Oven Roasted Diced Chicken Breast, thawed 1 head leaf lettuce, torn into bite-sized pieces 3 pears, peeled, cored and diced 5 ounces blue cheese, crumbled 1/4 cup green onion, thinly sliced 1/3 cup vinaigrette dressing 1/2 cups pecans, caramelized and chopped Instructions:

1. Place chicken, lettuce, pears, blue cheese and onions in a large bowl. Toss gently to combine.
2. Divide salad among 4 serving plates. Drizzle with vinaigrette dressing. Sprinkle with pecans.
3. Serve with additional dressing on the side and soft bread sticks or crackers. Refrigerate leftovers. 2010 Tyson Foods, Inc. Trademarks and registered trademarks are owned by Tyson Foods, Inc. or its subsidiaries ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14140,"Cranberry BBQ Sauce Turkey Sliders 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon olive oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 celery ribs, thinly sliced 1 granny smith apple, cored but not peeled, cut into 2-inch matchsticks 1 tablespoon extra virgin olive oil 1 large shallot, diced 1 clove garlic, minced 1/2 cup Cranberry Sauce, recipe follows 1/4 cup ketchup 2 tablespoons apple cider vinegar 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 cups shredded turkey 12 sweet dinner rolls One 1-pound bag fresh or frozen cranberries 1/2 cup maple syrup 1 cinnamon stick 1 orange, zested and juiced Instructions: For the sauce: Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders. For the sliders: Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth. Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll. Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14141,"Mozzarella in Carrozza Mediterraneo 1 pound fresh, cleaned basil tops (no stems) 1 cup extra-virgin olive oil 1 tablespoon kosher salt 1 tablespoon black pepper 3 pounds whole milk, fresh curd 2 tablespoons kosher salt 1 pound thinly slice prosciutto di Parma, (approximately) 1 pound all-purpose flour, for dredging 10 eggs, beaten, for egg wash 1 1/2 pounds fine bread crumbs 2 cups oil (approximately), for frying Instructions: Combine basil, olive oil, salt, and pepper in a food processor and process until smooth. Bring 5 quarts of water to a simmer and remove from heat. In a large mixing bowl, break apart the curd into small pieces (it is best to use your hands). Season the curd with kosher salt. Carefully pour the hot water over the curd. Using 2 long wooden spoons, carefully but quickly begin working the curd, forming it into a smooth, lumpless ball. Once curd is of smooth texture, remove from water and place onto a plastic film lined sheet pan. Evenly stretch the mozzarella on the sheet pan to cover the entire surface. Spread a thin layer of the basil puree on the mozzarella. Place a thin layer of the prosciutto di Parma over the basil puree. Using the underlying film, begin rolling the mozzarella tightly, forming a pinwheel. Wrap the entire log of mozzarella in plastic wrap and place into refrigerator. Allow to rest for 8 to 24 hours. Slice the mozzarella log into 1-inch pieces. Dredge in flour, then in egg wash and then lightly coat with bread crumbs. Reserve in refrigerator until time to pan fry. Pan fry in oil until golden brown on both sides. ","[Chardonnay, Vermentino, Gavi, Barbera]" 14142,"Nore's Slumbo 5 tablespoons butter 2 tablespoons olive oil 1 large Vidalia onion, diced 3 stalks celery, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 tablespoon file gumbo powder, plus extra for garnish 1 bay leaf 1 1/2 teaspoons cayenne 1 1/2 teaspoons paprika 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon dried thyme 1 teaspoon dried Mexican oregano 1/2 teaspoon black pepper, plus more for seasoning 1 (4.5-ounce) can tomato paste 5 cups seafood stock (or 2 (8-ounce) bottles clam juice) 1 pound haddock, cut into 1 1/2-inch pieces 1 pound shrimp, shells removed, deveined 12 oysters 1 1/2 cups lump crabmeat, picked over 2 tablespoons hot sauce 4 cups cooked rice Instructions: Heat butter and oil in a 6 to 7-quart stock pot over medium-high heat. Add onions, celery, pepper, and garlic and saute for 5 minutes, until softened and slightly caramelized. Add gumbo powder, bay leaf, cayenne, paprika, salt, thyme, oregano and pepper and continue cooking, another minute. Add tomato paste and cook until it browns, another 4 minutes. Add seafood stock, bring to a boil then reduce heat and simmer 30 minutes. Right before serving, add haddock and continue to simmer for 5 minutes, then add remaining seafood. Cook another 5 minutes. Add hot sauce, and season with salt and pepper, to taste. Serve over rice and sprinkle with file powder. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 14143,"O Christmas Tree 16 ounces cream cheese, softened 2 tablespoons chopped mixed fresh herbs, such as dill, oregano, and/or thyme 2 garlic cloves, minced 1 teaspoon Dijon mustard 1/2 teaspoon coarse salt 1 bunch fresh parsley, chopped, for coating Red, orange, or yellow bell pepper bits, 1 slice star fruit, and pomegranate seeds, for decorating Crackers and crudites, for serving Instructions: Using a stand mixer or a bowl and a spatula, mix together the cream cheese, herbs, garlic, mustard, and salt until combined. Form the mixture into a ball, cover with plastic wrap, and refrigerate for at least 2 hours or overnight. Before serving, form the ball into a tree shape -- like an egg shape, but pointier on top. Roll the tree-shaped ball in the parsley, reshaping it with your hands as necessary. Decorate with bits of bell peppers and pomegranate seeds. Top with the slice of star fruit. Serve with crackers and crudites. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14144,"cl Vinegar Marinated Skirt Steak with Onion Cilantro Relish 1 small white onion, peeled and minced 1 serrano cl, stemmed, seeded and minced 2 bunches cilantro leaves, leaves only chopped 1 teaspoon salt Juice of 1 lime 1 tablespoon olive oil 4 dried Pasilla chiles 4 arbol chiles 2 teaspoons cumin seeds 1 garlic clove, minced 1 jalapeno cl, stemmed, seeded and coarsely chopped 1/2 cup red wine vinegar 1/2 cup olive oil 1 1/2 teaspoons salt 2 pounds trimmed skirt steak Instructions: To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours. To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water. In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed. Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 14145,"Pantry Pasta 1/2 whole red onion, diced 2 tablespoons olive oil One 14.5-ounce can diced tomatoes with juice 1/3 cup chicken stock or white wine 1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved 2 cloves garlic, minced Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained 2 to 3 tablespoons jarred pesto 1/2 cup fork-chunked feta 3 tablespoons dry-toasted pine nuts Instructions: Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 14146,"Plum Clafoutis Seeds of 1 vanilla bean 2 teaspoons plus 2/3 cup sugar 1 tablespoon unsalted butter, at room temperature 3 extra-large eggs, at room temperature 1/4 cup sifted all-purpose flour 3/4 cup heavy cream 3/4 cup whole milk 1 tablespoon Armagnac Pinch of grated star anise 1/4 teaspoon kosher salt 3 large, ripe black plums Orange zest, for garnishing Instructions: Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans. In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter. Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set. Sprinkle with the orange zest and serve hot or warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14147,"Patacon Pisao 1/4 pound dried red beans 1 bay leaf 1 onion, 1/4-inch dice 4 cloves garlic, minced 1/4 cup olive oil 2 tablespoons ground cumin 4 tablespoons dried oregano 1/4 cup tomato paste 4 green plantains, blanched until they turn black and then cooled and peeled 1/4 cup corn oil or about 1-inch deep in the frying pan 8 eggs 1 cup cotija cheese, grated Instructions: Boil beans in water to cover with bay leaf until tender; drain. Saute onions and garlic in olive oil until tender. Add cumin and oregano; cook for 2 minutes. Add tomato paste and cooked beans. Puree in a food processor. Fry cooked plantains in a skillet at 300 degrees F until tender. Place between 2 wet towels and roll to 1/4 inch thickness with a rolling pin to create a round \dough\ of plantain. Return to pan and cook for 3 minutes on each side or until edges are crisp. To serve, spread puree over plantains. Scramble eggs in a non-stick pan, and place on top of plantains. Sprinkle with cheese. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 14148,"Lemon and Raspberry Souffle 1 egg 4 large yolks 2 cups milk 1 1/2 teaspoons sugar 3/4 cup flour 1/4 cup cornstarch 2 tablespoons butter, cut up Butter and sugar, for preparing the ramekins, at room temperature 3/4 cup souffle base 4 tablespoons lemon juice 1/2 lemon, zested 4 egg whites 2 pinches cream of tartar Heaping 1/3 cup sugar 3 teaspoons raspberry or blackberry coulis or jam 12 fresh raspberries Instructions: Whisk together the eggs and yolks. Boil milk and sugar. In a small bowl stir together flour and cornstarch. Add 2/3 of the flour mixture to the egg mixture. Temper the eggs with 1/4 of the hot milk then return the milk to the heat. Add the rest of the flour mixture to the egg mixture and whisk well. Add another 1/4 of the hot milk and whisk well. Reboil the remaining milk and whisk into the egg/flour mixture to thicken and self-cook. It will thicken on its own. Whisk in the butter chunks until melted. Press plastic wrap against the surface and refrigerate. The base will keep for 3 days. Heavily butter 6 individual 4-ounce ramekins or 1 large souffle dish and coat with sugar all around the inside. Whisk together the base with the lemon juice and rind. Whip the egg whites with the cream of tartar until soft peaks. Add the sugar and continue whisking until stiff and glossy, about 30 seconds. Whisk a small amount of the whites into the base to lighten it. Fold in the remaining whites. Spoon the mixture into ramekins, filling half way. Put 1/2 teaspoon of berry coulis and 2 raspberries onto the surface of the mixture, and then top with more souffle mix. Tap the ramekins down on the counter, level the tops with a spatula, and ring the rim with your thumb to create a moat. Chill, if necessary, up to 30 minutes. Bake in a preheated 425 degree F oven, in a water bath, until firm to the touch and risen, about 11 minutes for individual souffles. Bake for 20 to 25 minutes if making a large souffle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14149,"Gin-Gin Lime Rickey 4 cups ginger beer 1 cup club soda or seltzer water
3 tablespoons lime juice
1/4 cup grenadine
Gin
Lime rounds and/or maraschino cherries, for garnish
Instructions: Fill 4 tall glasses with crushed ice. Combine the ginger beer, club soda, lime juice and grenadine in a pitcher and pour over the ice. Add a shot of gin to each glass. Garnish with limes rounds and/or cherries. ","[Gin, London Dry Gin, Plymouth Gin]" 14150,"Healthy Mozzarella Sticks 10 whole-grain Melba toasts 1/3 cup whole wheat breadcrumbs 1 tablespoon minced fresh oregano Kosher salt and freshly ground black pepper Large pinch ground cayenne, optional
2 large egg whites 1 large egg 1 clove garlic, minced 1/3 cup whole wheat pastry flour or unbleached all-purpose flour 8 sticks part-skim mozzarella string cheese, halved crosswise Olive oil cooking spray, for coating the cheese sticks 1/3 cup store-bought marinara sauce, warmed, for serving Instructions: Pulse the melba toasts in a food processor to make semi-coarse crumbs; transfer to a medium bowl or dish. Mix in the breadcrumbs, oregano, 1/4 teaspoon each salt and pepper and the cayenne if using.
Whisk together the egg whites, whole egg, garlic and 1/4 teaspoon each salt and pepper in another bowl.
Put the flour and 1/4 teaspoon salt in a resealable plastic bag. Add the cheese pieces to the bag, close and shake to coat. Dip one piece of the cheese at a time in the egg mixture first, and then roll firmly in the breadcrumb mixture; then dip the same piece again in the egg mixture followed by the breadcrumb mixture. (Note: Use one hand with the dry mixture and the other with the wet mixture.) Place on a parchment paper-lined plate or baking sheet. Freeze for 15 minutes, or up to overnight.
Preheat the oven to 475 degrees F. Transfer the frozen cheese sticks to another baking sheet. Fully coat the cheese sticks with the olive oil cooking spray. Bake until golden, about 12 minutes. Sprinkle with additional salt and pepper to taste.
Serve immediately with the warm marinara sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 14151,"Blue Corn Cuban Taco 6 tablespoons canola oil 1 orange, juiced 3 cloves chopped garlic, (may reduce to be kid friendly) 2 tablespoons chopped fresh oregano leaves 1 1/2 pound pork tenderloin, fat trimmed 8 (6-inch) blue corn tortillas 8 slices Swiss cheese, halved 8 slices boiled ham 4 pickled jalapenos, drained and thinly sliced (may reduce to be kid friendly) Tomato salsa, optional Red or green onions, optional Instructions: Whisk together 3 tablespoons of the oil, orange juice, garlic and oregano in a baking dish, add the pork and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours. Heat the grill to high or a nonstick saute pan with a few tablespoons of canola oil over medium-high heat on the stove. Remove the pork from the marinade and place on the grill. Grill until golden brown and slightly charred and an instant-read thermometer inserted into the center of the meat registers 150 degrees F, about 12 to 15 minutes. Remove from the grill and let rest 5 minutes before slicing into 1/4-inch thick slices. Reduce the heat of the grill to medium. Place the tortillas on the grill and grill for approximately 10 seconds per side to make pliable. Lay the tortillas on a flat surface. Divide the ingredients evenly over 1 half of each tortilla. Start with 1 slice of the cheese, followed by the ham then a few slices of the pork, a few slices of the jalapenos and another slice of the cheese. Fold the top of the tortilla over the ingredients and press on it. Brush the tops of the tortillas with some of the remaining oil and place on the grill, oil-side down and grill until lightly golden brown, pressing on the tortillas to flatten, 3 to 4 minutes. Brush the tops of the tortillas with oil, flip over and continue grilling, pressing down on the tortillas until golden brown and the cheese has melted. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 14152,"Slow Cooker Shepherd's Pie 1 pound Bob Evans Original Recipe Sausage Roll 1 package Bob Evans Original Mashed Potatoes (24 oz) 2 cups frozen peas and carrots 1 jar beef gravy (12 oz) Instructions: In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add peas and carrots. Top with mashed potatoes. Pour gravy on top of potatoes. Cover and cook on low 4 to 6 hours.; ","[Chardonnay, Merlot, Cabernet Sauvignon, Malbec]" 14153,"Mini Meatloaves 1 pound sausage meat 1 pound ground beef 1 cup quick cooking oats 1/3 cup steak sauce (recommended: A1) 2 eggs beaten 2 teaspoons Worcestershire sauce 1 teaspoon Maldon salt, kosher salt or 1/2 teaspoon table salt Instructions: Preheat the oven to 400 degrees F. Combine all of the above in a bowl, mixing really well with your hands or a fork. Divide the mixture into 12 balls, and then shape them into mini loaves. Sit the mini meatloaves on a baking sheet with space between them and cook for 30 minutes. You could eat them hot, but best let them cool and keep in the fridge to slice and eat in sandwiches. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 14154,"Ham and Split Pea Soup 1 pound dried split peas 1 ham hock 3 tablespoons unsalted butter 1 cup finely chopped yellow onions 1/2 cup finely chopped celery 1/2 cup finely chopped carrots 2 teaspoons minced garlic 1 pound Smithfield ham, chopped 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 8 cups water 1 bay leaf 2 teaspoons fresh thyme Parmesan Truffled Potato Chips, recipe follows 2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on 4 cups vegetable oil, for frying 1/4 cup grated Parmesan 1 tablespoon truffle oil 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside. Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside. In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.) Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top. Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration. Heat the oil in a large, heavy pot to between 340 and 350 degrees F. Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 14155,"Grilled Shrimp Cobb Salad 1 pound jumbo shrimp, peeled and deveined 4 tablespoons (1/2 stick) butter, melted
2 cloves garlic, minced 1 cup mayonnaise
3/4 cup buttermilk
1 tablespoon chopped fresh chives 1 teaspoon garlic powder
2 tablespoons chopped fresh parsley 2 dashes Jamaican hot pepper sauce, preferably Pickapeppa Kosher salt and freshly ground black pepper
2 heads romaine, leaves separated 2 large hard-boiled eggs, crumbled
4 slices cooked bacon, crumbled
Instructions: Add the shrimp to a large bowl. Toss with the butter and garlic until coated. Cover with plastic wrap and refrigerate for at least 10 minutes and up to 30. Preheat a grill or grill pan to medium-high heat. Whisk together the mayonnaise, buttermilk, chives, garlic powder, parsley and hot pepper sauce in another bowl. Season with salt and pepper. Set aside. Remove the shrimp from the marinade and shake off any excess. Add to the hot grill and cook until the shrimp are firm and opaque, about 2 minutes per side. Set the shrimp aside. Add the romaine to a large serving bowl. Arrange the eggs, bacon and shrimp on top. Drizzle with the dressing. Toss and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14156,"Barbecued Cedar Plank Salmon 1/4 cup olive oil 1/4 cup lemon juice 1 (2-pound) salmon fillet 1 medium onion, thinly sliced Instructions: Soak the cedar plank in cold water for 2 hours; the cedar plank should be completely immersed in water, so weigh it down (a heavy bowl works well). Combine marinade ingredients in a shallow non-reactive dish large enough to hold the salmon. Place the salmon in the marinade and turn to coat; let marinate at room temperature for 30 minutes. Preheat a grill to medium heat. Place the cedar plank on the hot grill. Once the cedar plank starts to smoke, place the salmon fillet on top of it, skin side down. Arrange the sliced onions on top of the salmon. Pour the marinade over all. Cover the grill and cook for 15 minutes. If the plank catches on fire, it can be lightly sprayed with water. The cooking time will vary based on the thickness of the salmon; allow 10 minutes per inch of thickness. The salmon may be served on the cedar plank, but be careful not to overcook as the salmon will continue cooking while resting on the hot cedar plank. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14157,"5 Minute Ode to Napoleons 12 butter lace cookies, store bought from bakery counter 24 strawberries, sliced 1 canister real whipped cream, from the dairy aisle Chocolate sauce, with a spout top, from dessert topping section Instructions: Line up 6 butter lace cookies. Top with a few berry slices each, then whipped cream, more berries and another lace cookie on top. Drizzle with zigzags of chocolate sauce. Transfer lace cookie Napoleons to dessert plates and serve immediately. ","[Chardonnay, Moscato, Riesling]" 14158,"Gingerbread-Spiced Ice Cream Sandwiches 2 pints vanilla ice cream, softened 3 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon ground allspice or nutmeg 3/4 teaspoon ground cloves 1 stick plus 7 tablespoons unsalted butter, at room temperature 2 cups packed dark brown sugar 2 large eggs 12 ounces white chocolate, chopped 3 tablespoons vegetable oil White nonpareils, for decorating Instructions: Line a quarter sheet pan or 9-by-13-inch baking pan with plastic wrap, leaving an overhang. Spread the ice cream in the pan in an even layer with an offset spatula. Freeze until very firm, about 4 hours. Sift the flour, baking powder, cinnamon, ginger, allspice and cloves into a large bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating after each addition until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. (If the dough seems dry, add 1 to 2 tablespoons water.) Transfer the dough to a sheet of plastic wrap, shape into a disk and wrap tightly. Refrigerate until chilled, about 20 minutes.
Line 3 baking sheets with parchment paper. Roll out the dough on a lightly floured surface until about 1/8 inch thick. Cut the dough into 2-by-4-inch rectangles (a pizza cutter is great for this); you\u2019ll get about 24. Arrange on the prepared pans, about 1 1/2 inches apart, and prick each cookie with a fork a few times down the center. Freeze until firm, 15 to 30 minutes. Preheat the oven to 325 degrees F. Bake the cookies, one baking sheet at a time, until golden on the bottom but still soft in the center, 15 to 20 minutes. Transfer to a rack and let cool 5 minutes on the pan, then transfer the cookies to the rack to cool completely. Lift the ice cream out of the pan using the plastic wrap and invert onto a cutting board; discard the plastic. Working quickly, cut the ice cream into twelve 2-by-4-inch rectangles. Sandwich the ice cream between the cookies, place on a baking sheet and return to the freezer. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Stir in the vegetable oil. Dip each sandwich partway in the white chocolate, then sprinkle with nonpareils. Return to the baking sheet and freeze until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14159,"Poached Eggs 2 tablespoons extra-virgin olive oil 1/2 yellow bell pepper, thinly sliced 1/2 red bell pepper, thinly sliced 1 English muffin 2 tablespoons white vinegar 3 large eggs 2 slices cooked ham 2 tablespoons grated Parmesan Instructions: Preheat the broiler. Heat 1 tablespoon olive oil in a medium skillet over medium heat and cook the peppers until soft, about 5 minutes; set aside and keep warm. Split the English muffin and brush the cut sides with some of the remaining olive oil. Toast lightly under the broiler and keep warm. Bring 2-inches of water to a boil in a large skillet and add the vinegar. Reduce the water to a simmer and gently break the eggs into the water. Cook until the whites are set and feel firm, about 3 minutes. Meanwhile, put the toasted English muffins on a plate and top them with the ham. Remove the eggs with a slotted spoon and place them onto the ham. Add the cooked peppers and sprinkle over the Parmesan. Now that's a Poached Egg!! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14160,"Grilled Butterflied Trout with Lemon-Parsley Butter Four 1-pound trout without head, scaled, gutted, and butterflied (skin on) Olive oil or canola oil Kosher salt and freshly ground pepper Lemon-Parsley Butter, recipe follows Parsley sprigs, for garnish Lemon wedges, for garnish 1 stick unsalted butter, at room temperature 2 teaspoons finely grated lemon zest 2 tablespoons fresh lemon juice 3 tablespoons finely chopped fresh Italian parsley leaves Salt and freshly ground pepper Instructions: Heat grill to high. Brush trout on both sides with oil and season with salt and pepper. Grill, skin-side down, until slightly charred and crisp, 2 to 3 minutes. Carefully turn each fish over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and top each with 2 tablespoons Lemon-Parsley Butter. Garnish with parsley sprigs and lemon wedges and serve. Mix all ingredients together in a medium bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 14161,"Coconut Quinoa Pudding 3/4 cup quinoa, rinsed and drained 1 1/4 cups almond milk 1 3/4 cups low-fat coconut milk 1/4 cup dark brown sugar Pinch salt Cocoa nibs, toasted sliced almonds and toasted coconut shavings, for serving Instructions: Combine the quinoa, almond milk, 1 1/4 cups of the coconut milk, brown sugar and salt in a medium saucepan over medium heat. Simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 20 to 25 minutes. Transfer the pudding to a bowl, and refrigerate, covered, until cold.
To serve, stir in some additional coconut milk for a creamy consistency. Top with cocoa nibs, almonds and toasted coconut. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14162,"Mini Spinach and Mushroom Quiche Cooking spray 6 strips (3 ounces) turkey bacon 1 tablespoon olive oil 10 ounces white mushrooms, coarsely chopped 1 small shallot, thinly sliced Kosher salt and freshly ground black pepper 2 cups baby spinach Pinch freshly grated nutmeg 4 large eggs 4 large egg whites 1/4 cup skim milk 1/3 cup (1 1/2 ounces) grated Fontina cheese Mixed greens for serving Instructions: Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray. Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop. In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly. Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon. Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14163,"Potstickers 1/2 pound Napa cabbage 2 teaspoons kosher salt 3/4 pound coarsely-ground pork 1 tablespoon finely-minced fresh ginger 1 tablespoon minced garlic 1/3 cup coarsely-chopped scallions 1 tablespoon soy sauce 1 tablespoon Chinese rice wine 1 tablespoon toasted sesame oil 1/4 teaspoon freshly-ground pepper 24 round wonton wrappers Up to 1/4 cup oil, for pan-frying Up to 2 cups stock 1/3 cup soy sauce 3 tablespoons white vinegar 1 tablespoon toasted sesame oil 1 teaspoon Chinese chili sauce 1/3 teaspoon sugar 2 tablespoons thinly-sliced scallions Instructions: Make filling: Chop cabbage to small pieces, sprinkle with 1 teaspoon of salt and toss well. Let stand 10 minutes, drain, then squeeze firmly to wring out excess moisture. In a large mixing bowl scatter cabbage and add pork. Sprinkle remaining filling ingredients on top. Using chopsticks, stir briskly in one direction until well-blended. Throw mixture against inside of bowl 5 to 6 times to compact it. Press plastic wrap on surface of filling and set aside 30 minutes at room temperature, or refrigerate up to 24 hours for flavor to develop. Bring to room temperature before using. Fill one wrapper at a time, keeping remaining covered. Heap 1 level tablespoon filling off-center in wrapper and shape into a half-moon, about 2 inches. Run a moist finger lightly around edge of wrapper. Pleat and press dumpling closed. Transfer dumplings as they are made to a lightly-floured baking sheet and keep them covered with a towel to prevent drying. Make sauce: About 20 minutes before serving, mix dipping sauce ingredients and season to taste. Heat a heavy 12-inch cast-iron skillet with a tight-fitting cover over high heat. When very hot, add enough oil to coat bottom with a scant 1/4-inch, swirl skillet to coat bottom and sides, and reduce heat to medium. When oil is hot, pick up dumplings by their tops and quickly arrange them, smooth side down, in concentric rings starting from outside of pan and working into center. You will be able to cook about half of dumplings at a time. Dumplings should hug each other tightly in a pretty spiral; they will stick together. Adjust heat so they sizzle mildly. When all dumplings are in place, raise heat to brown bottoms. Check frequently, and when bottoms are browned, add enough stock to come halfway up sides of dumplings. Adjust heat to simmering and cover. After about 7 minutes, check to see if almost all stock has been absorbed. Check bottoms of dumplings -- they should be crisp enough to \clink\ against a fingernail. If needed, add a little more oil down side of pan, swirl to distribute under dumplings and continue frying until crisp. Loosen dumplings from bottom with a spatula and invert them onto a warmed serving platter, browned bottoms up -- they should cling in a spiral. Spoon dumpling sauce into individual saucers or dipping bowls and serve immediately. Do this in two pans at once, or repeat to cook remaining potstickers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14164,"Smokehouse Brisket Sandwich 1 small onion, sliced julienne 2 ounces olive or vegetable oil or bacon fat 1 diced fresh jalape?o 10 to 12 ounces chopped or pulled Smokehouse Brisket, recipe follows 1/4 cup Rube's BBQ sauce, recipe follows 2 slices smoked Gouda 1 toasted hoagie roll
1/2 cup mesquite powder 1/2 cup brown sugar
1/3 cup smoked paprika
1/3 cup kosher salt
1/4 cup au jus powder mix
1/4 cup granulated sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons mustard powder
2 tablespoons onion powder
2 tablespoons ground black pepper
One 8- to 12-pound brisket 1/2 cup liquid hickory smoke
20 ounces dark coffee 1 cup plus 2 tablespoons dark brown sugar
5 ounces molasses
1 tablespoon Worcestershire sauce 2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoons hot sauce 2 quarts ketchup
1/4 cup liquid hickory smoke 2 tablespoons yellow mustard
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
1 teaspoon chili powder
2 teaspoons mustard flour
2 teaspoons ground black pepper
Instructions: Cook onions in hot oil until caramelized. Add jalape?o. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalape?os and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll. For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated. For the brisket: Preheat oven to 350 degrees F. Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours. To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 14165,"Braised Duck Tamales with Sour Cherry Mojo 1 cup kosher salt 1/2 cup chopped thyme leaves 4 duck legs 1 white onion, quartered 4 cloves garlic 6 star anise pods 2 large sticks canela (Mexican cinnamon) 4 cups melted duck fat 1 pound package cornhusks 1 cup instant corn flour 3/4 cup warm water 1/2 cup vegetable shortening 1/2 cup chicken stock 2 cups dried cherries 3 cups red wine 1 tablespoon olive oil 1/2 cup thinly sliced shallots 1 chipotle in adobo, chopped 1 garlic clove, finely minced 1/4 cup red wine vinegar 2 cups chicken stock 1 tablespoon chopped parsley Instructions: In a bowl, combine the kosher salt and chopped thyme and mix it well. Rub the salt and thyme mixture on both sides of the duck, layering it on thickly. Place legs in a shallow pan and refrigerate, covered, overnight. Preheat oven to 350 degrees F. In the same shallow pan, add the onion, garlic, star anise, canela, and duck fat over the legs. Cover the pan with aluminum foil. Roast in the oven for 3 hours. Meanwhile, soak the cornhusks in warm water for 1 hour. To make the dough for the tamales, moisten the instant corn flour with the warm water. Set aside. Beat the shortening in a mixer until creamy and fluffy, about 10 minutes, then fold in the corn flour and chicken stock. After 3 hours remove the legs from the fat, remove the outer skin and shred the meat away from the bone and set aside. To assemble the tamales, open the soaked cornhusks and add 2 tablespoons of dough. Spread the dough over the cornhusk leaving a 1/2-inch border. Put 1 tablespoon of the shredded duck meat in the center in a line. Fold the cornhusk over, enclosing the duck in the dough, and secure the tamale with a string or ripped-off piece of the cornhusks. Repeat the process until all the dough and filling is finished. In a double boiler or steamer, steam the tamales for 20 minutes. Turn off heat and allow to sit for 10 minutes before serving. To make the sour cherry mojo: Soak the dried cherries in a bowl with red wine for 1 hour. In a medium saucepot, heat 1 tablespoon of oil over medium high heat. When the oil has begun to smoke, add the shallots, chipotle, and garlic. Cook for 5 minutes then deglaze with red wine vinegar and duck stock. Cook for 3 minutes then add the cherry mixture. Cook for 30 minutes until the liquid has thickened. Add the parsley. Season with salt and pepper. To serve, remove the tamale from the steamer. Open the tamales and serve with a spoon of the cherry mojo. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 14166,"Sea Bream Ceviche 17.5 ounces sea bream or sea bass, cut into small cubes Flaked sea salt or Fleur de Sel Piment d'espelette (powdered) or hot paprika Freshly ground black pepper 1 green cl, finely diced 4 radishes, 2 finely diced and 2 thinly sliced Juice of 1 lemon Juice of 1 lime Kosher salt Chili Puree, recipe follows 1/4 cup corn nuts, crushed 1 cup fresh cilantro leaves 1 orange carrot, peeled and diced 1 stalk celery, diced 1 yellow onion, peeled and diced 1 tablespoon olive oil 1 clove garlic, minced 3 fresh red chiles, seeds removed, diced Juice of 1 lime 4 1/2 tablespoons tomato paste 1/2 teaspoon ground cumin seeds 1/2 teaspoon ground coriander seeds 1/4 teaspoon ground cayenne Instructions: Season the sea bream with flaked sea salt, piment d'espelette and black pepper in a bowl. Add the cl, diced radishes, lemon juice and lime juice. Let this marinate for 5 minutes at room temperature. Check the seasoning and adjust the salt to your taste. Scoop the ceviche into bowls and garnish with the sliced radishes, little spoonfuls of Chili Puree, corn nuts and cilantro and serve. Saute the carrot, celery and onion in the olive oil over low heat until the onions are translucent. Add the garlic and red chiles and saute for 1 minute. Deglaze the pan with the lime juice and add the tomato paste, cumin, coriander and cayenne; stir. Add enough water to just cover the ingredients. Bring to a simmer and cook until the carrots are soft. Puree everything in a blender and pass through a strainer to remove larger pieces. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 14167,"Grilled Pineapple Ringlette with Tequila Lime Sauce 1 cup cubed pineapple 1 cup brown sugar 1 tablespoon lime juice 1 1/3 cups nonfat yogurt 1 teaspoon coconut, shredded and toasted 4 pineapple rings, in juice Instructions: Place all of the ingredients, except coconut and pineapple rings, in blender and blend until smooth. Freeze the bowl of an ice cream maker according to instructions. Or pour into a covered freezer proof container and place in the freezer. Stir to break-up ice with a fork after the first 30 minutes in the freezer. Grill the pineapple rings until golden. Refrigerate until cold. Place a scoop of the sorbet centered on the ring and sprinkle with toasted coconut and put in the freezer for 15 minutes. Serve with Tequila Lime Sauce. Tequila Lime Sauce, recipe follows. Tequila Lime Sauce: 1 ounce tequila 2 tablespoons lime juice 2 tablespoons orange juice 1 cup nonfat yogurt 1 teaspoon lime zest 1 teaspoon orange zest 1 teaspoon brown sugar Place all of the ingredients into a bowl and mix well. Place in a sealable container in the refrigerator until needed. ","[Margarita, Sauvignon Blanc, Moscato, Riesling]" 14168,"Garam Masala Pumpkin Seeds 1 pumpkin Olive oil, for tossing Kosher salt Garam masala Dried currants Instructions: Preheat the oven to 300? F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don\u2019t blot with paper towels; the seeds will stick. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Toss the seeds with olive oil, salt and garam masala. Return to the oven and bake until crisp and golden, about 20 more minutes. Mix with dried currants before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 14169,"Postrio Smoked Salmon on Blini 1 cup flour 1 cup of whole wheat or buckwheat flour 1 teaspoon baking powder 3 egg yolks 1 cup buttermilk 2 cups whole milk 1 red onion, small dice, caramelized 3 lemons, zest only, finely chopped 1 tablespoon chives chopped 1 tablespoon parsley chopped Salt and pepper, to taste 1 cup sour cream 1 tablespoon shallots, chopped 2 tablespoon dill, chopped 2 teaspoons lemon juice Salt and pepper, to taste 2 ounces dill cream 1 blini 4 ounces smoked salmon, thinly sliced 1/4-ounce osetra caviar 1 tablespoon chives, finely chopped 1 tablespoon red onion, finely chopped Instructions: Sift the flours and the baking powder together. In a bowl, mix the egg yolks and milks together, add the sifted flour mixture, onion, lemon zest, chives, parsley, salt and pepper. Mix gently with a rubber spatula until the consistency of pancake batter, you may need to add a little more whole milk. Fold in the egg whites. On a hot griddle, melt a little butter. Ladle 3 to 4 ounces of the batter into the melted butter and flip when golden brown. Continue cooking until cooked all the way through. Assembly: Place the warm blini on the serving plate. Spread the dill cream over the blini. Lay a piece of sliced salmon across the top of the blini, covering it entirely. Place a little more dill cream in the center of the salmon. Place the caviar on top of the dill cream. Sprinkle the chives and red onion on the salmon, for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 14170,"\Speed Scratch\ Neapolitan 1 pint strawberry ice cream 1 pint chocolate ice cream 1 pint vanilla ice cream 1 teaspoon finely ground sea salt, preferably gray salt Strawberries Balsamic Sauce, recipe follows, to serve, optional 2 cups strawberries, stemmed and quartered 1/4 cup balsamic vinegar 1/4 cup superfine sugar Salt and freshly ground black pepper Instructions: Remove the ice cream from the freezer for 15 to 20 minutes to soften. Line a 4 by 8-inch loaf pan with 2 pieces of plastic wrap, 1 going lengthwise and the other crosswise. Put it into the freezer while the ice cream softens. Spoon out the chocolate ice cream into the bottom of the loaf pan and spread it evenly with the back of the spoon; sprinkle a little salt on top. Make another layer with the strawberry ice cream and another with the vanilla, sprinkling a little salt on top of each layer. Close the plastic in both directions and put the pan into the freezer for 3 hours or overnight. Put the plates in the freezer at the same time to reduce melting when served. Remove the plates and ice cream from the freezer. Unwrap and put the ice cream on a cutting board. Run a knife under hot water for a moment and slice 3/4-inch thick slices. Place a slice on a plate, spoon 1/4-cup Strawberries Balsamic Sauce on top, if using, and serve quickly. Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 14171,"Cashew Crusted Key Lime Pie with a Whipped Cream Fruit Coulis 2 cups very finely chopped cashews 1 cup finely ground graham cracker crumbs 1/2 cup plus 2 ounces sugar 3/4 cup melted butter 3 cups sweetened condensed milk 9 egg yolks 1 1/2 cups Key lime juice 2 cups heavy cream 1 orange, zested Instructions: Preheat the oven to 325 degrees F. Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan. In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours. When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 14172,"Hazelnut-Crusted Lamb Chops 3/4 cup blanched hazelnuts 2 tablespoons sesame seeds 1 teaspoon ground coriander 3/4 teaspoon ground cumin 3/4 teaspoon sugar Kosher salt 1 pound carrots, cut into chunks 1/4 cup chopped fresh parsley 1 small clove garlic, grated 3 tablespoons red wine vinegar 2 tablespoons fresh lemon juice Large pinch of cayenne pepper Kosher salt and freshly ground black pepper 2/3 cup plus 2 teaspoons extra- virgin olive oil 1/2 cup crumbled feta cheese 1/3 cup chopped pitted dates 10 cups mixed spring greens 1 large head frisee, torn 12 lamb rib chops, bones frenched Instructions: Make the crust: Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and bake until golden brown, tossing, 10 to 12 minutes. Transfer to a food processor. Toast the sesame seeds in a small skillet over medium heat until golden, tossing, about 5 minutes. Add to the processor along with the coriander, cumin, sugar and 1/2 teaspoon salt; pulse until the mixture looks like breadcrumbs. Transfer to a shallow bowl. Make the salad: Set a steamer basket over a saucepan filled with 1 inch of water; bring the water to a boil. Add the carrots, cover and steam until fork-tender, 8 to 10 minutes. Meanwhile, whisk the parsley, garlic, vinegar, lemon juice, cayenne, 2 tablespoons of the hazelnut crust mixture, 1 teaspoon salt, and black pepper to taste in a large bowl. Slowly whisk in 2/3 cup olive oil. Add the steamed carrots and toss; cover and refrigerate at least 1 hour. Add the feta and dates to the carrot mixture, season with salt and black pepper and toss. Add the mixed greens and frisee but do not toss. Pat the lamb chops dry and season with salt and black pepper. Heat a large skillet over medium-high heat; add the remaining 2 teaspoons olive oil. Working in 2 batches, position the chops snugly in the skillet with the fatty edge down (the bones will curve); cook until browned on the bottom, 2 to 3 minutes. Turn the chops and cook on the flat sides until browned, 1 to 2 minutes per side. Dredge each cooked chop in the hazelnut crust. Toss the salad and divide among plates. Serve with the lamb chops. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 14173,"Stir-Fried Asian Eggplant 4 Asian eggplants 2 teaspoons salt 1 tablespoon oyster sauce 1 teaspoon sugar 1 teaspoon sesame oil 2 tablespoons vegetable oil 2 teaspoons minced garlic 2 hot red cl peppers, seeded and thinly sliced Instructions: Cut each eggplant in half lengthwise, then cut diagonally into 1/2-inch slices. Cover the eggplants with water, add the salt, and stir to dissolve the salt. Soak the eggplants for 5 minutes, then drain well. In a small bowl, mix the oyster sauce with the sugar and sesame oil and set aside. Heat a wok or nonstick skillet over high heat. Add the vegetable oil, garlic, cl peppers, and eggplants and stir-fry for 2 minutes. Add 2 tablespoons water and continue stir-frying for 2 more minutes. Add the oyster sauce mixture and stir well to mix. Remove to a platter and serve hot or cold. ","[Syrah, Tempranillo, Garnacha, Barbera]" 14174,"Picnic Potato and Chicken Salad Cups 4 russet potatoes, peeled and cubed 1 1/2 tablespoons extra-virgin olive oil Salt and freshly ground pepper
1 6-ounce skinless, boneless chicken breast 3 strips bacon, cooked and crumbled 1/4 cup diced celery 1/4 cup diced onion 1 clove garlic, minced 1/2 cup mayonnaise 2 tablespoons white wine vinegar 2 teaspoons mustard 1 tablespoon paprika 2 tablespoons chopped fresh parsley 2 fresh sage leaves, chopped 2 heads Bibb lettuce, leaves separated Instructions: Preheat the oven to 400 degrees. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes. Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces. In a large bowl, toss the potatoes, chicken, bacon, celery, onion and garlic. Mix in the mayonnaise, vinegar, mustard, paprika, fresh herbs, and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14175,"Shrimp Scampi with Cherry Tomatoes 3 1/2 tablespoons kosher salt 1 pound bucatini, spaghetti or fettuccine
3 tablespoons olive oil
2 cloves garlic, minced
2 shallots, minced
1 pound cherry tomatoes, sliced
1 tablespoon paprika 1 teaspoon cl flakes
1 cup white wine
1 cup heavy cream
1 pound large shrimp, peeled and deveined
1/4 cup chopped fresh chives
3 tablespoons fresh parsley leaves, chopped
Instructions: Fill a high-sided skillet set over high heat with water. Add 3 tablespoons of the salt and bring to a boil. Add the pasta, and gently stir using tongs to make sure the pasta doesn't stick to itself. Cook the pasta for 12 to 14 minutes, and then drain. In a large skillet set over medium heat, add the oil. When hot, add the garlic, shallots, tomatoes and the remaining 1/2 tablespoon salt. Saute until the onions are translucent, 2 to 3 minutes. Stir in the paprika and cl flakes, and saute for 1 to 2 minutes. Pour in the wine, scraping up any bits on the bottom of the pan. Bring to a simmer. Add the cream and return to a simmer for 1 minute. Add the shrimp and cover with the sauce. Cook, stirring to make sure the shrimp cooks through, 3 to 5 minutes. Add the chives and parsley, and toss to mix. Serve the shrimp and sauce over the pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14176,"Broccoli Cheese Mac 'n' Cheese 4 tablespoons salted butter, plus more for the baking dish 1 pound elbow macaroni
1 stalk celery, finely diced
1/2 head broccoli, stalks largely removed, broken into very small florets
1/2 medium onion, finely diced
2 tablespoons all-purpose flour
1 teaspoon dry mustard
2 cups whole milk
1 cup chicken or vegetable broth
1/4 cup half-and-half
2 1/2 cups grated sharp Cheddar
1 cup cubed processed cheese, such as Velveeta
1 cup grated Parmesan Kosher salt and freshly ground black pepper 1/2 cup breadcrumbs
Instructions: Preheat the oven to 350 degrees F. Butter a baking dish. Bring a pot of water to a boil. Cook the macaroni according to the package instructions until still firm. Drain and set aside. Meanwhile, melt the butter in a pot over medium heat. Add the celery, broccoli and onion and cook, stirring, until the vegetables soften, 4 to 5 minutes. Use a wooden spoon to mash some of the broccoli. Sprinkle on the flour and dry mustard and stir to coat the vegetables. Pour in the milk, broth and half-and-half and cook, stirring, to allow it to warm up. Add the Cheddar, processed cheese, 1/2 cup of the Parmesan and some salt and pepper and stir to melt the cheese. Add the macaroni and stir. Taste and check for seasoning. Pour into the prepared baking dish. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish. Bake until bubbly, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14177,"Beignets with Quick Homemade Blackberry Jam 1 (.25 ounce) envelope active dry yeast 3/4 cup warm water, about 110 degrees F 1/4 cup granulated sugar 3/4 teaspoon salt 1 teaspoon finely grated lemon zest 1/2 teaspoon freshly grated nutmeg 1 large egg 1/2 cup whole milk 3 1/2 cups all-purpose flour, divided 2 tablespoons unsalted butter, softened 2 quarts canola oil, plus more to oil bowl Confectioners' sugar Blackberry Jam, recipe follows Quick Blackberry Jam 1 quart fresh ripe blackberries, hulled 1/2 cup superfine sugar 2 tablespoons fresh lemon juice Instructions: Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about 5 minutes. Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a 1-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes. Heat the oil in a medium pot or deep fryer until it registers 350 degrees F on a deep fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar. Serve warm with the jam. Jam: Put the blackberries in a food processor and process until coarsely chopped. Transfer the mixture to a large skillet and stir in the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 10 minutes. Transfer to a bowl and let come to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14178,"Buttermilk Pie Filling 1 3/4 cups sugar 1 tablespoon flour 4 eggs 8 tablespoons unsalted butter, softened 1 cup buttermilk 1 tablespoon freshly squeezed lime juice 2 teaspoons pure vanilla extract 1 tablespoon ground nutmeg Pie Crust, recipe follows 1 cup unsalted butter 1 cup solid vegetable shortening 4 cups cake flour 2 cups all-purpose flour 1/2 cup sugar 3 teaspoons kosher salt 1/4 to 1/2 cup cold water Instructions: Preheat oven to 350 degrees F. In metal bowl, combine sugar and flour. In another bowl, lightly beat the eggs and add them to the sugar mixture, combining well. Blend the butter into the mixture using the back of a spoon. Add the buttermilk and blend with a whisk. If the butter has not incorporated by this step set the bowl over a pan of simmering water to help soften the butter. Add the lime juice, vanilla and nutmeg. Blend well. Slowly pour the custard filling into the pie crust. Set the pie on a baking sheet and place it in the oven for 1 hour. Remove pie and let it cool before cutting. Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour. Blend together. Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour. Blend to combine completely. Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture. Blend briefly and add the remaining water if needed. The dough should not be overworked and should make a solid piece when held in your hand. Turn the dough out onto a lightly floured smooth surface and knead it several times. Divide the dough into portions and flatten it. Wrap unused dough in plastic. Roll out the dough to fit a 9-inch pie pan. Reserve any unused dough in the freezer for another use. Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork. Bake 12 minutes or until light brown. Cool on wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14179,"Alie and Georgia's Spiked Scone Cream 1 cup heavy cream 2 ounces your favorite flavored liqueur Instructions: With a hand blender or tabletop mixer, beat the heavy cream until stiff peaks start to form. Transfer to a bowl and delicately fold in the flavored liqueur. ","[Prosecco, Moscato, Sparkling Shiraz]" 14180,"Sunny's Chicken Fried Steak with Diced Potato Gravy 2 eggs 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 pounds cube steak, cut into individual steaks 1 cup all-purpose flour 1/2 cup cornstarch Vegetable oil, for frying Diced Potato Gravy, recipe follows 3 tablespoons unsalted butter, divided 1/2 red onion, chopped 1 clove garlic, minced 2 tablespoons all-purpose flour 1 bay leaf 2 1/2 cups beef broth 1 large russet potato, diced into 1/4-inch cubes Kosher salt and freshly ground black pepper 1/4 cup roughly chopped parsley, for garnish Instructions: In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste. Add the steaks, stir to coat, and let sit 10 minutes. In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper. Remove the steaks from egg mixture and put into the paper bag. Roll the top of the bag to close, and shake until the steaks are evenly coated. This may be done in batches. Let the coated steak rest on a sheet tray lined with a rack for 10 minutes. In a deep, heavy-bottomed skillet add enough oil to reach 1/2-inch up the sides. Heat the oil over medium heat to 370 degrees F. (When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready.) Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 to 3 minutes on each side. Remove to a serving platter and serve with Diced Potato Gravy. In a large straight-sided skillet heat 2 tablespoons butter over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Whisk in the flour, stirring to combine with the butter. Add the bay leaf and broth and bring to a simmer. Cook until slightly thickened, then add the potatoes. Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes. Season with salt and pepper, to taste. Stir in remaining 1 tablespoon of butter and the parsley. Serve poured over Sunny's Chicken Fried Steak. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 14181,"Featherlight Chocolate Cake 12 tablespoons unsalted butter (1 1/2 sticks), plus more for the pan 1 3/4 cups sugar 2 eggs 1 teaspoon pure vanilla extract 2 1/4 cups sifted cake flour, plus more for the pan 1/2 cup good-quality cocoa powder, such as Valrhona or Droste 1 1/4 teaspoons baking soda 3/4 teaspoon salt 1 1/4 cups ice water Instructions: Serving suggestion: Dust with confectioners' sugar and serve with milk Arrange a rack in the upper 1/3 of the oven and preheat to 350 degrees F. Butter and flour a bundt pan or tube pan. (You can use a mixture of cocoa powder and flour instead of flour, to prevent white spots on the cake.) In a standing mixer fitted with a whisk attachment, or using a hand mixer, cream the butter until light and fluffy. Mix in the sugar. One at a time, mix in the eggs, then the vanilla, occasionally scraping down the mixing bowl. Meanwhile, in another bowl, sift together the flour, cocoa powder, baking soda, and 3/4 teaspoon salt. Add 1/3 of the flour mixture; then 1/3 of the ice water. Repeat, mixing after each addition. Transfer the batter to the pan and bake until springy and dry, about 40 to 45 minutes. Let cool in the pan on a rack, then carefully turn the cake out. Just before serving, sift confectioners' sugar over the top. Serve with very cold milk! Notes about the recipe: When I developed this recipe I was just looking for a good, reliable dark cocoa cake that could sit on the counter over the weekend and be enjoyed in slivers, craving by craving. This cake is really moist and keeps for days. I just finished one that's been hanging around the kitchen for 6 days! You could frost it with creamy white icing but it hardly needs it. My friend Lana's mom June was one of the best cooks I knew as a kid in the '60s and she did a cake by the same name, though the recipe handed down to me from her daughter is a bit different. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14182,"Grilled Flank Steak with Salsa Cruda 5 or 6 vine-ripened tomatoes 1 onion, sliced into thick rings 1 large red bell pepper 2 jalapeno chiles 6 to 7 tablespoons extra-virgin olive oil, plus extra for brushing bread Gray salt and freshly ground pepper 3 tablespoons minced garlic 2 tablespoons balsamic vinegar 1 tablespoon finely chopped fresh oregano leaves Gray salt and cracked black pepper 1 flank steak, about 1 pound 4 ounces Gorgonzola, crumbled 1 1/2 teaspoons dried oregano 4 large slices bread, cut from a good, crusty loaf Instructions: Prepare the grill and let it burn down to medium coals. Core the tomatoes and cut an X through the skin on the bottom of each.
In a bowl, toss the tomatoes, onion, bell pepper, and chiles with 1 to 2 tablespoons of the olive oil; season with salt and pepper. Secure the chilies with metal or soaked wooden skewers so they won't fall through the grill grate. Place the tomatoes on the grill, X-side down and away from direct heat, with the other vegetables. Cover the grill and cook, turning the onions, bell pepper and chiles to char evenly all over, until the tomatoes have softened but are still firm enough to stand on their own and the onions, bell pepper and chilies are blistered, about 15 minutes. Put the pepper and chiles in a bowl and cover to steam and loosen the skins. Let the tomatoes cool to room temperature. In a large, shallow bowl, combine 4 tablespoons olive oil, garlic, vinegar, oregano. Season with salt and pepper, to taste. Set aside.
Peel the grilled vegetables. Cut the tomatoes in half horizontally and squeeze out the seeds into a sieve suspended over a bowl to catch the juices. Finely chop the onions and tomatoes. Return the tomato pulp and any juices from the chopping board to the bowl holding the tomato juices. Seed and chop the chiles. Cut the bell pepper into small dice. Mash the chiles and taste to determine their heat.
Add all vegetables with garlic olive oil mixture. Mix well before topping pasta or flank steak.
Season the flank steak with salt, pepper, and brush with 1 tablespoon of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat (to cook indoors try a cast iron, skillet or bistecca pan). A minute before removing steak from the heat, top with oregano and Gorgonzola. Transfer to a cutting board, drizzle with another 1 tablespoon olive oil, and crumble the remaining 1/2 teaspoon oregano over the top. Let rest for about 5 minutes.
Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within.
Carve the meat on the diagonal into thin slices and arrange on a platter or plates, on top of crusty bread. Top with about 1/4 cup of the Salsa Cruda, per slice of bread drizzled over each portion. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 14183,"Pumpkin Cheesecake 2/3 cup slivered almonds, toasted (see Note 1) 2 pounds cream cheese, softened 1 3/4 cups cooked and pureed pumpkin, drained in a fine strainer 1/2 cup light brown sugar, firmly packed 1/2 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 tablespoon plus 1 teaspoon ginger juice (see Note 2) 3 large eggs Instructions: Preheat the oven to 325 degrees. Butter a 9 inch round cake pan. Coat the bottom and sides with the toasted almonds.
In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. In another bowl, combine the pureed pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, salt, and ginger juice. Again with the electric mixer, mix together well, scraping down the sides of the bowl occasionally. Add the eggs, one at a time, beating in well between each addition. Add the pumpkin mixture to the softened cream cheese and mix thoroughly, scraping down the sides of the bowl frequently, but do not overmix. Pour the batter into the prepared pan, tapping the bottom gently on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in very hot tap water until it reaches halfway up the sides of the cake pan. Bake for 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight.
To serve, place the cake pan over a low burner for about 20 seconds to melt the butter. Place a piece of baking parchment over the pan and invert it onto a large plate. Immediately invert it again onto a serving platter and peel off the parchment (the nuts will be on the bottom).
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14184,"Sauteed Salmon with Sweet Potato, Papaya Rougaille, and Israeli Couscous 1/2 red onion, finely chopped 1/2-inch disk fresh ginger, finely chopped 1 1/2 ripe tomatoes, seeded and chopped 1/2 papaya, or 1/4 cantaloupe and 6 strawberries, finely chopped 1 clove garlic, minced 1/2 bunch green onions (scallions), finely chopped 1/2 lemon or lime, juiced 1/2 tablespoon red wine vinegar 1/8 cup olive oil Salt 1/2 pinch Spanish saffron 8 1/2 ounces Israeli couscous 1 large sweet potato, diced and cooked in salted water 1/2 zucchini, diced and cooked in salted water 1/2 large roasted red pepper, peeled, seeded and cut into small dice 1 1/2 ounces butter 3 shiitake mushrooms 1 clove garlic, chopped 1/2 small onion, chopped 1/2 teaspoon cumin powder Five 5 1/4-ounce salmon fillets 1/8 cup olive oil Salt and freshly ground black pepper Fried spaghetti, for garnish Instructions: To make the rougaille: Combine the onions, ginger, tomatoes, papaya, garlic, and green onions. Add lemon or lime juice, red wine vinegar, 1/8 cup olive oil, salt, and pepper. Mix this up 2 to 3 hours before serving, and let stand, covered, but not in the refrigerator. Preheat the oven to 350 degrees F. To make the couscous: Fill a saucepan about 3/4 full with water, a little salt, then a little saffron for color. Bring to a boil, add the couscous and cook for about 2 minutes. Wash the couscous with cold water and drain well. Drain the sweet potato and zucchini and add to the couscous. Stir in the red pepper. Heat the butter in a small pan and saute the shiitake mushrooms with the garlic, onion, and cumin. When the mushrooms are soft, add the mixture to the couscous. Place the couscous in a baking dish and keep warm in the oven. Season salmon with salt and pepper. Heat the olive oil in a pan and saute the salmon fillets for 1 minute per side for medium rare. Serve the salmon on a bed of couscous. Heap the rougaille over salmon. Garnish with lengths of fried spaghetti, so that they are reaching up from the salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14185,"Moroccan Lamb Kabobs 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground nutmeg 3 pounds boneless leg of lamb, cut into 1-inch cubes Mint-Parsley Yogurt Sauce, recipe follows 1 cup plain yogurt (2 percent or whole is best) 1 tablespoon mayonnaise 2 tablespoons freshly squeezed lemon juice 2 cloves garlic, pressed Salt and freshly ground black pepper 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh flat-leaf parlsey leaves Instructions: Combine all spices and seasonings in a small bowl. Place lamb cubes in a shallow baking dish or large bowl. Rub spice mixture into lamb with hands. Thread lamb cubes onto skewers, about 3 per skewer.
Preheat a grill or grill pan to high heat. Grill kabobs for 3 minutes per side, or until cooked to desired doneness. Transfer to a serving platter and serve with Mint-Parsley Yogurt Sauce for dipping. Stir together the yogurt, mayonnaise, lemon juice, and garlic in a medium bowl. Season with salt and pepper, to taste. Add the chopped fresh herbs and gently stir to combine. Cover and refrigerate until ready to serve.
Yield: about 1 1/4 cups ","[Cabernet Sauvignon, Syrah, Malbec, Rioja]" 14186,"10-Minute Cracker Pumpkin Pie One 15-ounce can pure pumpkin puree One 14-ounce can sweetened condensed milk
2 cups cold heavy cream
1 tablespoon pumpkin pie spice
1 teaspoon vanilla-bean paste
45 graham crackers (each 2 1/2 by 5 inches)
1/4 cup toasted pecans, roughly chopped
Instructions: Combine the pumpkin puree and the condensed milk in a large bowl. Whip the cream, pie spice and vanilla paste in the bowl of a stand mixer fitted with a whisk attachment on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 2 to 3 minutes.
Fold the whipped cream mixture into the pumpkin mixture with a flexible spatula in three additions, until no streaks remain.
Line the bottom of a 10-inch springform cake pan with a single layer of graham crackers, breaking up some of them to fill in any gaps. Spread 1 cup of the pumpkin-cream mixture evenly on top of the crackers. Add another layer of crackers and then spread with another 1 cup of the filling. Repeat until all the crackers and the filling are used up, ending with the filling.
Cover the pan tightly with plastic wrap and refrigerate until the cake is completely chilled, at least 8 hours and up to 12 hours.
To serve, remove the plastic wrap from the pan and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Top with the toasted pecans. ","[Chardonnay, Riesling, Sparkling Shiraz, Pinot Grigio]" 14187,"Eggy Potato Salad 1/3 cup sliced green onions 1/4 cup celery, finely chopped 1/4 cup mayonnaise 2 teaspoons prepared yellow mustard 1 teaspoon sweet pickle relish 2 hard-boiled eggs (from refrigerated or deli section), chopped 1 (14 1/2-ounce) can sliced new potatoes, rinsed and drained Salt and pepper Instructions: Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14188,"Frozen Strawberry Lemonade Pie 12 graham cracker sheets 2 tablespoons sugar 5 tablespoons unsalted butter, melted 1 cup chopped strawberries 1/2 cup raspberries 1/4 cup sugar
1 tablespoon water 4 ounces cream cheese, at room temperature 3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream 3 tablespoons strawberry jelly 1 cup strawberries, halved Instructions: Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet. Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool. If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 14189,"Brown Butter\u2013Glazed Green Beans Kosher salt 1 1/2 pounds thin green beans or haricots verts, trimmed 4 tablespoons unsalted butter 1 sprig oregano, plus 1 1/2 teaspoons finely chopped oregano leaves 1/4 teaspoon red pepper flakes, plus more for topping Flaky salt, for topping Instructions: Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain. Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and 3/4 teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 14190,"Spice is Right Cookies 2 sticks butter 1 1/3 cups dark brown sugar 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon cardamom 1/8 teaspoon freshly ground black pepper 1/4 cup crystalized ginger, chopped 2 tablespoons instant espresso Instructions: Preheat oven to 375 degrees F.
Cream butter and sugar until fluffy. Sift flour and baking powder into the creamed butter and blend well. Make into 24 even balls and place on a parchment-lined baking sheet. Bake for 10 to 12 minutes or until golden brown on the edges. Sift cardamom and pepper with flour and fold chopped crystalized ginger in at the end. Cream butter, sugar and espresso, then add sifted flour mixture. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14191,"Smoky Eggplant Dip with Baked Cumin Tortilla Chips 6 flour tortillas 1/4 cup vegetable oil Salt and freshly ground pepper 2 tablespoons ground cumin 2 medium eggplants 3 cloves garlic, chopped 1 tablespoon chipotle pepper puree 1 cup olive oil 2 tablespoons aged sherry vinegar 3 tablespoons chopped fresh cilantro leaves, plus more for garnish Instructions: Preheat the oven to 375 degrees F. Brush the tortillas with oil on both sides and season 1 side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown. When cool enough to handle, cut into eighths or break into chip-size pieces. Preheat the grill to high. Grill the eggplant until soft, about 25 to 30 minutes. Let cool slightly, cut each in half, and remove the flesh and place it in the work bowl of a food processor. Add the remaining ingredients and process until smooth. Season with salt and pepper, to taste. Scrape the mixture into a serving bowl, garnish with additional chopped cilantro, and serve with the baked tortilla chips. ","[Rioja, Tempranillo, Garnacha, Barbera]" 14192,"Green Fried Rice 2 tablespoons olive oil 1 tablespoon toasted sesame oil 1 bunch scallions, chopped 1 (2 inch) piece ginger root, peeled and finely chopped 1 garlic clove, roughly chopped 2 teaspoons kosher salt, divided 3 cups cooked brown rice 1 bunch swiss chard, stems finely chopped and leaves cut into 1-inch pieces 4 cups baby kale, chopped 1 avocado, pitted and sliced 1/2 English cucumber, peeled and julienned Toasted sesame seeds, optional garnish Instructions: Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14193,"Air Fryer Buffalo Cauliflower Bites Nonstick cooking spray, for the basket and cauliflower florets 1 small head cauliflower (about 1 1/2 pounds), cut into even 3/4-inch-florets (4 cups)
1 cup breadcrumbs seasoned with Parmesan
1 1/2 cups panko breadcrumbs seasoned with Pecorino Romano
4 large eggs
1/3 cup whole milk
6 tablespoons unsalted butter
3/4 cup Buffalo-style hot sauce
Diced chives, for serving
Ranch or blue cheese dressing, for serving
Instructions: Spray the basket of a 6-quart air fryer with cooking spray and set aside. Arrange the cauliflower on a baking sheet and set up a breading station next to it: Fill one shallow bowl with the Parmesan breadcrumbs, another shallow bowl with the panko breadcrumbs and third shallow bowl with the eggs and milk. Whisk together the eggs and milk together until combined.
Working with several cauliflower florets at a time, roll them in the egg mixture until fully coated, shake off excess egg, then roll them in the Parmesan breadcrumbs until fully coated. Roll them in the egg mixture a second time, shaking off excess egg, and finally, roll them in the panko breadcrumbs until fully coated. Transfer the breaded pieces back to the baking sheet. Repeat until all the cauliflower florets are breaded.
Preheat an air fryer to 370 degrees F. Preheat your oven to 250 degrees F.
Pick up each cauliflower floret and spray it all over with nonstick spray, making sure to coat every nook and cranny. Arrange some of the florets in a single layer in the air fryer basket without touching (you will probably have to work in two batches). Air fry the florets, flipping them once, until golden and crispy, about 12 minutes. Transfer the cooked cauliflower to a baking sheet and place in the oven to keep warm. Air fry the remaining cauliflower.
Meanwhile, melt the butter in a large, shallow microwave-safe bowl, about 1 minute. Whisk in the hot sauce. Add the cauliflower to the bowl and toss to combine with the hot sauce until fully coated.
For the crispiest results, serve the bites immediately sprinkled with chives with the dressing alongside. As the bites sit, they\u2019ll become slightly less crispy, just like wings, but they\u2019ll still be just as tasty.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14194,"Lobster and Shells Kosher salt Good olive oil 1 pound small pasta shells, such as Ronzoni Kernels from 8 ears of corn (about 6 cups) 12 scallions, white and green parts, thinly sliced 2 yellow or orange bell peppers, seeded and small-diced 2 pints cherry tomatoes, halved 2 pounds cooked fresh lobster meat, medium-diced 1 1/2 cups good mayonnaise 1 cup sour cream 1/2 cup freshly squeezed lemon juice (4 lemons) Freshly ground black pepper 1 1/2 cups minced fresh dill Instructions: Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.
In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14195,"Shrimp and Broccoli Lo Mein Kosher salt 8 ounces whole-wheat spaghetti 4 teaspoons vegetable oil 2 tablespoons finely chopped scallions (white and light green parts only) 2 tablespoons minced peeled ginger 3 cloves garlic, minced 1 pound medium shrimp, peeled and deveined 1 bunch broccoli, cut into florets, stems peeled and thinly sliced 2 cups low-sodium mushroom or vegetable broth 1 tablespoon cornstarch 1 tablespoon low-sodium soy sauce 2 teaspoons toasted sesame oil Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl. Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon. Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes. Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14196,"Kim's Puff Pastry Cornucopia 1 egg white beaten 1 box puff pastry 1 box tin foil Instructions: Gather a long sheet of tin foil and scrunch it up into the shape of a cornucopia (solid form), approximately 12-inches long, and as thick as you desire. Make it big, so you can add lots of desserts or other foods. Preheat oven to 400 degrees F. Next, roll out puff pastry and cut into 1 inch strips. Begin constructing the cornucopia by wrapping each strip of pastry around and around the tin foil. After approximately 20 strips, the entire foil inner will be covered. Cut out decorative leaves with the remainder of dough and decorate the top of the cornocopia. When it's finished brush with egg wash. Bake until golden, about 20 minutes. Once it has cooled, pull the inner tin foil out from the inside. You can fill it with brownies, squares, and cookies. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 14197,"Green Tea Ice Cream Sandwiches Pinch of fine salt 1 cup cold heavy cream 12 mini slider buns, halved 1 large egg white 1 tablespoon turbinado sugar 1 tablespoon mixed black and white sesame seeds 1 tablespoon mixed black and white sesame seeds
2 tablespoons raspberry jam 3/4 cup sweetened condensed milk 1 tablespoon matcha powder 1 teaspoon pure vanilla extract
Instructions: Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside. Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, and then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Preheat an oven to 300 degrees F and line a baking sheet with parchment paper. Arrange both the bottoms and tops of the buns cut-side-down on the prepared baking sheet and brush their tops with the egg white, then sprinkle the sugar and sesame seeds on the top buns and only sugar on the bottom buns. Bake until the tops are no longer glossy and the buns are just slightly toasted, about 5 minutes. Set aside to cool completely. Spread 1/4 teaspoon raspberry jam on the cut-side of each bun half. Scoop 1/4 cup of the ice cream onto each of the bottom buns, then sandwich with the remaining tops. Wrap and freeze until ready to serve, at least 30 minutes. The sandwiches can be frozen for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14198,"Radicchio, Orange Bell Pepper and Arugula Salad with a Citrus Vinaigrette 1 head radicchio 1 large bunch arugula 1 orange bell pepper, roasted then skinned and seeded In a large bowl toss all the greens together. Season with salt and pepper. Place slices of roasted pepper on top. Drizzle with Citrus Vinaigrette and garnish with orange zest. (see recipe below). 2 tablespoons grapefruit juice 2 tablespoons orange juice 1 teaspoon mustard 1/3 cup extra virgin olive oil Salt and pepper to taste Orange zest to garnish Instructions: Slice the head of radicchio into thin slices. Remove stems from arugula. Wash under cold water and spin dry. Slice roasted orange bell pepper into strips. In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14199,"Ginger Bbq Sauce 1 tablespoon olive oil 1/2 medium onion, diced 2 tablespoons grated fresh ginger 1/4 cup white vinegar 1 cup adobo or barbecue sauce 2 tablespoons brown sugar 1/2 teaspoon freshly ground black pepper Instructions: Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas. Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 14200,"Hot Dog Noodle Casserole 1 (10-ounce) box frozen broccoli 1 (8-ounce) package egg noodles 1 (10.75-ounce) can cream of mushroom soup 1/2 cup milk 1/2 cup sour cream 2 cups shredded sharp Cheddar cheese 1 pound beef hot dogs, sliced 4 slices cooked bacon, crumbled Instructions: Preheat oven to 350 degrees F. Cook broccoli according to package directions; set aside. Cook egg noodles according to package directions, drain, and set aside. In a 9-by 13-inch baking dish, spread broccoli evenly across the bottom and top with egg noodles. In a large mixing bowl, combine soup, milk, sour cream, cheese, and hot dogs. Mix well and pour mixture over noodles. Cover dish with foil and bake until heated through and bubbly, about 45 minutes. Sprinkle top with bacon and bake just until bacon is heated, about 5 to 10 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 14201,"Baked Barley 1 cup hulled barley 1 tablespoon unsalted butter 1 teaspoon kosher salt 2 cups boiling water Instructions: Preheat the oven to 375 degrees F. Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour. After 1 hour, remove the cover, fluff with a fork and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 14202,"Frozen Lemon Mousse 1/2 cup fresh lemon juice 1 cup sugar 4 yolks 1 egg 1 stick butter, cut into pieces 3/4 cup cream, whipped to soft peaks Garnish: blackberry slump, recipe follows Special equipment: 15 cone shaped paper cooler cups 3/4 cup water 3/4 cup sugar 1/2 vanilla bean, split 1 pint blackberries Instructions: Cut 2-inch holes out of the bottom of a large tin foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during freezing. In a large heavy-bottomed saucepan combine the lemon juice, sugar, yolks, egg, and butter. Over medium heat, whisk the mixture constantly until thickened. Strain it into a bowl set over ice and chill it, stirring to thicken slightly. Fold in the whipped cream and pour or pipe into paper cones set in the prepared tin foil roasting pan. Freeze overnight. Peel off the paper and serve the cone flat side down and serve with berries. In a small saucepan bring water, sugar and vanilla bean to a boil. Add blackberries and turn off the heat. Fish the berries out of the hot liquid with a slotted spoon, and transfer them to a plate in a single layer and allow to cool. Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14203,"Chocolate Chip Cannoli Cupcake 2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 2 cups sugar 1 cup oil 2 teaspoons vanilla extract 1 cup sour cream 16 ounces whole milk ricotta cheese 3/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 1/2 cup mini semisweet morsels 2 cups heavy whipping cream 1/4 cup sugar 1 cup mini semisweet morsels, for garnishing Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 24 liners. Sift the flour, baking powder, baking soda, and salt in a bowl. Set aside. In a mixing bowl fitted with a whisk attachment, beat the eggs and sugar until light in color and fluffy. Scrape down the sides of the bowl. Add the oil and vanilla. Mix until incorporated. Add the sour cream. Mix until just incorporated. Add the dry ingredients to the wet mixture, and mix until just blended. Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely. For the cannoli cream: In a mixing bowl fitted with the whisk attachment, beat the ricotta, confectioners' sugar, and vanilla on medium speed for about 5 minutes. Stir in the mini morsels. For the whipped cream: Beat the cream and sugar together in a mixing bowl fitted with a whisk attachment until the cream is whipped. To assemble: Using a small knife, cut on an angle directly into top of the vanilla cupcake in a circular pattern, staying within the perimeter of the top, removing the inside of the cupcake in one piece. Using a spoon or small scoop, fill the inside of the cupcake with Chocolate Chip Cannoli Cream. Place the top of the cupcake back on, putting a little pressure so that the top is pressed into the cream, holding it in place. Top with a dollop of Fresh Whipped Cream and garnish with mini morsels. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 14204,"Spinach and Mushroom Ravioli 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water 6 ounces button mushrooms, sliced 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1/4 cup mascarpone 1/3 cup grated Parmesan, plus extra for garnishing 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares) 2 large eggs, beaten with 1 teaspoon water 1/2 cup mushroom (cremini, shiitake, button), finely chopped 2 cups tomato sauce, recipe follows Salt and freshly ground black pepper 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 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ? 2 on the first row and 2 on the second ? 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered 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 1/2 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, Gavi, Vermentino]" 14205,"Chicken Parmesan Kosher salt 1/3 cup extra-virgin olive oil 2 cloves garlic, smashed 1 8-ounce can tomato sauce 4 leaves basil, torn, plus more for topping All-purpose flour, for dredging 1 large egg 3/4 cup breadcrumbs 2 tablespoons chopped fresh parsley 2 tablespoons grated parmesan cheese 4 chicken cutlets (about 4 ounces each) 6 ounces angel hair pasta 4 ounces mozzarella, sliced Instructions: Bring a pot of salted water to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat; add the garlic and cook 1 minute. Add the tomato sauce, basil and 1 cup water. Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes. Meanwhile, pour some flour into a shallow bowl. Beat the egg with 1/4 cup water in another bowl. Mix the breadcrumbs, parsley and 1 tablespoon parmesan in a third bowl. Coat the chicken with the flour, then with the egg mixture and breadcrumbs. Transfer to a plate. Preheat the broiler. Cook the pasta as the label directs; drain. Meanwhile, heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook until golden, 3 minutes per side. Top with the sauce, mozzarella and the remaining 1 tablespoon parmesan. Transfer to the broiler until melted, about 2 minutes. Transfer the chicken to plates. Toss the pasta with the remaining sauce in the skillet and serve with the chicken. Top with basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 14206,"Famous Old Town Carnitas with Naga Serpent Salsa 5 pounds lard 5 pounds pork cushion meat (from the picnic end) 4 teaspoons salt 4 cloves garlic 3 bay leaves 1 medium orange Naga Serpent Salsa, for serving, recipe follows Tortillas, for serving 1 cup naga chiles 1 cup serrano chiles 1 cup fresh tomatillos 5 cloves garlic, roughly chopped 1 medium onion, roughly chopped Salt Instructions: Place the lard in a medium pot over medium heat. Once all of the lard is melted, add the pork cushion meat, salt, garlic and bay leaves. Cut the orange, squeeze it and add to the pot. Cook until the pork shreds easily, about 2 hours.
Serve with the Naga Serpent Salsa in tortillas, and enjoy with a cold Mexican beer. Roughly chop the chiles and tomatillos and add to a saucepan over low heat. Cook for about 10 minutes. Add the garlic and onion and cook for an additional 10 minutes. Place all the ingredients into a blender and blend for 2 minutes. Season with salt.
","[Rioja, Tempranillo, Garnacha, Barbera]" 14207,"S'mores Pie Dip Nonstick cooking spray, for greasing the baking sheet One 10-ounce bag mini marshmallows Two 8-ounce packages cream cheese, at room temperature 1 cup marshmallow creme 1 teaspoon vanilla extract Pinch of fine salt One 10-ounce bag mini chocolate chips One 14.4-ounce box graham crackers Instructions: Coat a small section of a baking sheet with cooking spray and arrange 1 cup of mini marshmallows in a single layer on the greased section. Heat with a kitchen torch until the marshmallows are as toasty as you like them. (The more charred the marshmallows, the smokier the dip will be.) Add the cream cheese to a medium bowl and beat with an electric mixer on high until light and fluffy, about 2 minutes. Add the marshmallow creme (see Cook's Note), vanilla extract, toasted marshmallows and salt and beat until combined. Then stir in 1 cup each mini marshmallows and 1 cup chocolate chips until combined. Transfer to a 9-inch pie dish. Put the remaining 1 cup chocolate chips in a microwaveable bowl and microwave until melted, stirring every 30 seconds, about 2 minutes. Drizzle over the dip. Top with the remaining mini marshmallows and torch until toasted.
Serve with graham crackers for dipping. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 14208,"Roasted Pork Loin with Roasted Garlic Vinaigrette 2 heads garlic 2 tablespoons olive oil Salt One 3 1/2- to 4 1/2-pound boneless pork loin Salt Freshly ground black pepper Roasted Garlic, recipe above 1/4 cup chopped fresh parsley leaves 1/2 cup balsamic vinegar 3/4 cup extra-virgin olive oil 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons water Instructions: Preheat the oven to 475 degrees F. For the roasted garlic: Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly. For the pork: Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes. For the vinaigrette: Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated. To serve: Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14209,"Angel Hair with Sun-dried Tomatoes and Goat Cheese 1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved) 1 small onion, chopped 4 garlic cloves, minced 1/4 cup tomato paste 2/3 cup dry white wine 8 ounces angel hair pasta Salt and freshly ground black pepper 2 ounces soft fresh goat cheese, coarsely crumbled 2 tablespoons chopped fresh Italian parsley leaves Instructions: Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14210,"Tempura Sardines with Tonnatto Sauce 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 egg 1 teaspoon rice wine vinegar 1/2 cup soda water 8 cups vegetable oil 12 fresh sardines, cleaned 1 tablespoon cornstarch Tonatto Sauce, for serving, recipe follows 4 cups chicken stock 1 tablespoon salt 1 tablespoon freshly ground black pepper 3 tablespoons minced garlic 2 sticks butter 1 cup all-purpose flour 4 cups milk 2 cups heavy cream 1 pound canned good tuna fish, drained 1/2 cup 1/2-inch sliced squash 1/2 cup 1/2-inch sliced large zucchini 2 tablespoons minced fresh oregano Instructions: In a mixing bowl, mix the flour, baking powder and salt together, blending well. Next, add the egg and vinegar and then stir in the soda water. Keep cold until use and stir again before using.
Preheat a deep saucepot with the oil to 350 degrees F.
Dip the sardines in the cornstarch, then the tempura batter and then float in the fryer. The fish should be well-coated but not drenched. Cook 3 to 4 minutes, in batches if necessary, flipping over during the process to ensure even cooking. Remove from the fryer to paper towels, allowing the sardines to drain any excess oil. Hold warm until serving with the Tonatto Sauce. In heavy-bottom saucepan over medium-high heat, heat the chicken stock, garlic, salt and pepper until simmering. Reduce the heat to medium and simmer for 10 to 15 minutes.
Next, in a saucepan over medium-high heat, melt the butter. Slowly add the flour with a whisk, stirring to incorporate. Continue to cook until the butter and flour begin to thicken, this takes about 3 minutes. Once thickened, remove from the heat.
After the stock has simmered and reduced by 25-percent original volume (or 1 cup), add the milk and cream and to stir allow the stock and dairy products flavor each other and create a soup base, about 10 minutes.
Next, add the roux to the soup base and stir in ensure smoothness. Finally, add the tuna, squash, zucchini and oregano over medium-low heat. Continue cooking for 20 minutes. Puree and adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14211,"Rainbow Rice 1/2 cup green peppers 1/2 cup red peppers 1/2 cup yellow peppers 1/2 cup orange peppers 1 large Spanish onion 3 tablespoons olive oil Garlic powder Ground black pepper 1/2 pound mushrooms, sliced 1 can sliced black olives 1 cup rice Instructions: Chop peppers and onions into small pieces. Saute peppers and onions in olive oil and season with garlic and black pepper. Add mushrooms and olives to the mix. Slow cook 1 cup of rice with water according to package instructions. When done add peppers, mushrooms, onions and olives. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 14212,"Rosie's Marshmallow Mud Squares 2 cups sugar 1 cup shortening 4 eggs 3 teaspoons vanilla 1 1/2 cups flour 1/3 cup cocoa 1/3 teaspoon salt 1 (6 1/2-ounce) bag mini marshmallows 2 sticks butter, room temperature 1/2 cup cocoa 1 box powdered sugar 1 teaspoon vanilla 1/2 cup evaporated milk Instructions: Preheat the oven to 300 degrees. In the bowl of an electric mixer, cream the sugar and shortening together. Add eggs and vanilla and beats 30 seconds. In a separate bowl, sift the flour, cocoa and salt together. Add to the mixture and beat until well combined. Pour the mixture into a greased and floured 9 by13-inch pan. Place in the oven and bake for 35 minutes. Remove pan from the oven and let cool for a few minutes. Spread the marshmallows on top of the cake and return the pan to the oven for 5 more minutes. Remove the pan from the oven and cool for a few minutes. Evenly apply the frosting. Allow this to stand about 2 hours before cutting into squares. Note: If the marshmallows are too hot, the frosting will sink right through. The frosting should be the top layer. It will darken once it hits the heat of the cake. To make the frosting: In the bowl of an electric mixer, beat together the butter, cocoa, powdered sugar and vanilla. Slowly add the milk. ","[Chardonnay, Merlot, Pinot Grigio, Moscato]" 14213,"Stove-Top Clambake 1/4 cup sea salt 2 pounds seaweed 2 (1 1/2 pound) live lobsters 4 ears of corn 2 fresh pork sausage links 6 small new fingerling potatoes 1 pound clams 3 lemons Hot sauce, for serving Lobster crackers, for serving Compound butters, for serving, see recipes 6 cloves garlic 1 pound lightly salted butter, room temperature Handful of fresh chives, finely chopped Juice of 1 lemon Pinch sea salt 1/2 pound lightly salted butter, room temperature 2 limes, the finely grated zest of 1 lime, and the juice of 2
Pinch sea salt Freshly ground black pepper 1/2 pound lightly salted butter, room temperature 2 to 3 teaspoons smoked paprika Dash of hot sauce (recommended: Tabasco) Pinch sea salt Instructions: Into a large pot or large kettle, pour about 3 to 4 inches of water. Add the salt, and a few handfuls of seaweed to come quarter way up the pot.* Nestle the lobsters on top of the seaweed. Layer the corn, sausages and potatoes and then the clams on top, and cover with a lid or tin foil.
Bring the pot to a boil over high heat, and then turn down to medium, and steam the 'clambake' for about 20 to 30 minutes, or until the clam shells have opened wide and the lobster has turned bright red. Scoop out all the pieces onto a serving platter, cut the lobster tail from midway through to the end and open up for ease of eating with your hands!
Serve with bottled hot sauce, lobster crackers and a pot of warm compound butter for dipping and slurping. 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. Just before serving, cut a hunk off the butter log and place in a small saucepan to melt for the lobster and clam dipping pot. Place the remainder back in the refrigerator for later use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 14214,"Celery Root Gratin 3 pounds potatoes 4 pounds celery root 1 cup heavy cream 1 stick butter 1/2 teaspoon saffron 2 cloves garlic, minced 2 1/2 cups gruyere Salt and pepper 1/2 cup chopped flat leaf parsley Instructions: Peel and coarsely chop the potatoes and the celery root. Put potatoes and celery root in separate pots and add salt to each. Boil the potatoes and celery root until soft, and then drain them. Pour the heavy cream into a pot and bring it to a boil. Add the butter, saffron, garlic, and 1 cup of the gruyere. Cook about 5 minutes over moderately low heat until the cream mixture is bright yellow. Puree drained celery root in food processor, gradually adding yellow cream mixture. Mash the drained potatoes to a rough texture. Add pureed celery root to mashed potatoes. Add the rest of the gruyere and mix together. Season with salt and pepper. Butter a 13 by 9-inch gratin dish and put the puree in it. Sprinkle with the parsley. Bake at 400 degrees for about 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 14215,"Drunken Peaches Wrapped in Prosciutto 4 just-ripe peaches 2 cups good quality Italian white wine
16 slices good quality prosciutto, sliced in half crosswise
Instructions: Cut each peach into 8 wedges. Soak the peach wedges in the wine for at least 1 hour and up to 4 hours. Remove the peaches from the wine, reserving the wine for another use. Wrap each peach wedge with half a prosciutto slice and fasten with a toothpick. Repeat with the remaining peach wedges and prosciutto. ","[Chardonnay, Vermentino, Sauvignon Blanc]" 14216,"Vegetarian Sub 1 12-inch baguette, the best quality you can find 1 avocado, halved and sliced into thin half-moons 3 ounces Swiss or provolone cheese 24 thin slices of hothouse cucumbers (the narrow kind you don't have to peel or seed that usually comes wrapped in plastic), from about 1 small cucumber 1 large tomato, the best you can find, sliced (very thin) horizontally and then in half 8 to 10 lettuce leaves from a head of Bibb, Boston, romaine, or oak leaf 1/4 small red onion, very thinly sliced 1/4 cup red wine vinegar 1/3 cup good-quality olive oil 1/2 teaspoon dried oregano 1 tablespoon mayonnaise Instructions: Slice the baguette in half lengthwise and on the bottom half, start by layering the avocado then the cheese, slightly overlapping as you go. Lay down the cucumbers in two adjacent rows, overlapping slightly, on top of the cheese. Distribute the tomato halves, overlapping as well, then the lettuce and onion. When ready to serve, whisk together the vinegar, olive oil, and oregano until emulsified, then drizzle on the top baguette half. Spread the mayo on top of the vinaigrette. Close the sandwich with the top baguette half, then stick in 5 toothpicks, one every 2 to 2 1/2 inches along the top. Place on a cutting board and slice into 5 separate sandwiches. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14217,"Clam Chowder 1/2 pound butter 1 quart Spanish onion, diced 1/2 pound all-purpose flour 1 quart water One 55-ounce can clams 2 ounces clam powder (recommended: St. Ours) 1/4 pound clam base 2 pounds potatoes, diced Half-and-half Instructions: In a heavy bottomed saucepan, melt butter. Saute onions until they are translucent. Add flour and cook for 2 minutes. Add water, clams, clam powder and base. Add potatoes and reduce to a simmer. Cook until potatoes are tender. Add desired amount of half-and-half. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 14218,"Swamp Boiled Platter 3 gallons water 1 pound granulated garlic, plus more for garnish 1 pound seafood seasoning, plus more for garnish (Recommended: Old Bay) 1/2 gallon beer 16 ounces lemon juice 6 medium red potatoes 6 ears sweet corn, husked 1 jumbo Vidalia onion 1 pound smoked sausage 1 pound crawfish 1 dozen mushrooms 1 dozen clams 1 1/2 pounds snow crab 1 pound shrimp 1 head broccoli, quartered Lemon wedges Drawn butter Instructions: Bring water to a boil in a 5-gallon stockpot. Add all spices, beer, and lemon juice. Let the stock boil and then sit for 30 minutes. Add the potatoes, and cook until they are almost done. Add the corn, and cook for about 10 minutes. Add the onion, sausage, and crawfish. Let cook for about 7 minutes and then add mushrooms and clams. Let cook for about 5 minutes and add the crab, shrimp, and broccoli. Turn heat to low and stir the pot. When the shrimp float and turn pink, approximately 2 minutes, remove everything and put on a platter. Sprinkle generously with granulated garlic and seafood seasoning or your favorite seasoning. Garnish with lemon wedges and drawn butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 14219,"Cake Doughnut Bread Pudding Bread Pudding 1 stick unsalted butter 1 cup sugar 5 large eggs, lightly beaten 2 cups heavy cream 1 1/2 teaspoons ground cinnamon 1 tablespoon pure vanilla extract 1/2 cup raisins 16 cake doughnuts 4 tablespoons unsalted butter 1/2 pound confectioners' sugar Dark rum, to taste
Instructions: Preheat oven to 350 degrees F. In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.
Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.
Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in. ","[Chardonnay, Riesling, Moscato, Port]" 14220,"Profiteroles 1 cup water 1 stick butter, cut into small pieces 1/8 teaspoon salt 1 cup flour 3 to 4 eggs 1 egg yolk, beaten with 1 teaspoon water, for glaze 1 quart vanilla ice cream 6 ounces bittersweet chocolate 6 ounces semisweet chocolate 1 cup heavy cream 1/2 cup freshly-brewed strong coffee Cognac or rum Instructions: Preheat oven to 425 degrees F. Butter and flour baking sheet. In a saucepan combine water, butter, cut into pieces and a pinch of salt and bring to a boil over high heat; butter should melt just as water boils. Reduce heat to medium and add flour all at once, beating with a wooden spoon until dough pulls away from sides of pan and forms a ball. Transfer dough to bowl of an electric mixer, begin beating on high speed and add 3 eggs, one at a time, beating well after each addition. Batter should be elastic and just stiff enough to hold soft peaks. If batter is still stiff, break fourth egg into a small bowl, whisk well and add just enough of the egg to the batter to thin to proper consistency. Transfer warm dough to a pastry bag fitted with a 1/2-inch tip. Pipe 18 1 1/2-inch puffs at least 2 inches apart on prepared baking sheet. Brush with egg wash, gently smoothing tops of puffs. Bake in upper third of oven for 10 minutes. Reduce heat to 400 degrees F and bake for 15 to 20 minutes more, or until puffed and golden. Remove sheet, turn off oven and piece sides of each puff several times with the tip of a sharp knife. Return sheet to turned-off oven and let puffs stand 30 minutes, with oven door ajar, to dry. Transfer to racks to cool completely. Soften ice cream to scooping consistency. Line a baking sheet with waxed paper. Use a small ice cream scoop to scoop out 18 1 1/2-inch ice cream balls. Freeze until solid. In a double boiler or in a bowl set over a saucepan of barely simmering water, melt chocolates with cream and coffee, stirring occasionally, until smooth and warmed through. Add cognac or rum, to taste. Keep warm over warm water until ready to serve. To serve, slice puffs in half, fill bottom of each with an ice-cream ball and replace top. Arrange 3 on each plate and serve immediately. Pass a warm sauceboat of hot fudge sauce for each person to pour over their own dessert. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 14221,"Leg of Lamb Stuffed with Apple Wood Smoked Chevre and Golden Chanterelles 1 boneless leg of lamb (about 3 pounds) 3 tablespoons unsalted butter 1/2 pound golden chanterelle mushrooms, sliced 3 ounces shallots, minced Salt and ground black pepper 1 pound Apple Wood Smoked Chevre (or plain chevre), sliced into pieces Butcher's string or twine 4 tablespoons olive oil Instructions: Preheat oven to 350 degrees F. Pound the lamb with a meat mallet until it is 1 1/2-inches thick. In a large saute pan with butter on medium heat, add the chanterelles and saute until dark brown in color. Set the mushrooms aside until needed. Season the interior of the leg with the shallots, salt, and pepper. Lay the chevre and Sauteed mushrooms evenly down the center of the pounded out leg. Roll the leg into the shape of a log and tie with butcher's string to hold the round shape. Season the exterior of the leg with salt and pepper. In a large saute pan with the olive oil on medium-high heat, sear all sides of the lamb. Place the seared leg onto a wire rack with a baking tray underneath. Place the leg in the oven and roast for approximately 1 hour, or until desired internal temperature has been reached. For rare lamb, roast to an internal temperature of 140 degrees F. and 170 degrees F. for well done. When the pan is removed from the oven, let the lamb rest for 10 minutes at room temperature before slicing. This will prevent the juices from leaving the lamb and drying out the meat. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 14222,"Loaded Mediterranean Cauliflower Fries One 12-ounce bag frozen cauliflower fries 1 tablespoon plus 1 1/2 teaspoons za'atar
Kosher salt and freshly cracked black pepper
1/2 cup fresh parsley, leaves torn with your hands
1/4 cup finely diced red onion 1/4 cup chopped kalamata olives 1/4 cup extra-virgin olive oil
3 tablespoons chopped pickled pepperoncini 1 medium cucumber, finely diced 1/3 cup crumbled feta 1 cup plain whole-milk Greek yogurt 1/2 cup fresh mint, chopped
3 tablespoons chopped capers 1/2 teaspoon ground coriander Zest of 1 lemon plus juice of up to 2 lemons Hot sauce, to taste
Kosher salt and freshly cracked black pepper
Instructions: For the loaded fries: Preheat the oven to 425 degrees F. Put a baking sheet in the oven for 10 minutes to heat up. Toss the frozen cauliflower fries with 1 tablespoon of the za'atar and season with salt and pepper. Place on the hot baking sheet and bake until crispy and hot, 13 to 15 minutes depending on your oven. While the fries are cooking, in a medium bowl, combine the parsley, onion, olives, olive oil, pepperoncini, cucumber and the remaining 1 1/2 teaspoons za'atar. Season with pepper (the olives are salty). For the yogurt sauce: Combine the yogurt, mint, capers, coriander, lemon zest and juice and some hot sauce in a small mixing bowl. You may add more or less lemon juice depending on how thick your yogurt is, or how tart you would like your sauce. Season with salt and pepper. To finish, spread the yogurt sauce on the bottom of a plate. Place the crispy fries on top of the sauce. Top with the cucumber-olive salad and finish with the crumbled feta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 14223,"Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette 3/4 pound orzo, cooked al dente 1 large cucumber, seeded, quartered lengthwise, and sliced 3 green onions, thinly sliced 1 pint grape tomatoes, halved 1/4 cup chopped fresh dill, plus extra for garnish 1/4 cup white wine vinegar 3 tablespoons Dijon mustard 1/2 cup olive oil, plus additional for brushing shrimp Salt and freshly ground pepper 3/4 pound feta cheese, crumbled 16 medium shrimp, peeled and de-veined Instructions: Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese. Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 14224,"Asparagus and Green Beans with Tarragon Lemon Dip 1 pound asparagus, trimmed 1 pound fresh green beans, trimmed Salt 1 cup mayonnaise 1 lemon, zested and juiced 1 small shallot, finely chopped 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish 2 tablespoons chopped parsley leaves, plus sprigs for garnish Few grinds freshly ground black pepper Instructions: Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14225,"Magic Flowers 7 cups sugar Scant 2 cups corn syrup 1 1/4 cups water Food color, liquid or paste, red and green Instructions: Make sure the molds are clean and dry. Place molds in freezer for at least 10 minutes before filling. Cook the sugar, corn syrup and water to light caramel color (about 320 degrees F). Divide the caramel into 2 heatproof glass bowls. Add a few drops of food color to each bowl. You can use any color that you like. Dip the flower mold into the hot sugar. I dipped the flower molds in the red sugar and the leaf mold into the green. Set the sugar coated mold onto a silpat lined baking sheet. Repeat this process using the other molds. After a few minutes, the sugar will set and cool. To remove the sugar flower from the mold, gently push at the edge of the flower. It should pop off from the mold. Repeat the same process until you have made as many flowers as you want for your centerpiece. If you want to stick different shapes together, use more melted sugar to \glue\ the pieces into place. Remember, the sugar is very hot and will burn if it comes in contact with your skin. It is a good idea to keep a bowl of cold water readily available. If you get any sugar on your skin, dip your skin in the cold water to stop the burn and easily remove the sugar. ","[Riesling, Moscato, Vinho Verde, Cava]" 14226,"Blood Sucker Cocktail 1 1/2 ounces Bacardi \0
1/2 ounce Cointreau 2 ounces pineapple juice 1 tablespoon strawberry or raspberry puree Instructions: In a shaker with ice pour rum, Cointreau and juice. Shake and pour into a rocks glass. Dip the end of a drinking straw into the puree, hold the tip of your finger over the other end and use the straw to squirt puree into the bottom half-inch of the drink, where it will sink in red blobs. Do not stir. ","[Rum, Cointreau]" 14227,"Orecchiette with Shrimp, Pancetta and Fresno Chiles Kosher salt 1 pound orecchiette
2 tablespoons butter 8 ounces pancetta, cut into medium dice
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
8 ounces large shrimp, peeled and deveined, tails removed, sliced lengthwise
2 small Fresno cl peppers, seeded and sliced into very thin rings
Zest of 1 lemon
1/2 cup freshly grated Pecorino Romano
1/2 cup roughly chopped fresh basil
Instructions: Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente. Meanwhile, in a large skillet or shallow Dutch oven over medium-low heat, melt 1 tablespoon of the butter and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add the olive oil. When the oil is hot, add the garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most. Stir in the shrimp and continue to cook until just barely pink, another 2 to 3 minutes. Add the Fresno chiles, half of the lemon zest and the pancetta. The shrimp should be slightly undercooked. Drain the pasta directly into the skillet and stir everything together, letting the shrimp finish cooking and the pasta absorb some of the sauce. Add the remaining zest, 1 tablespoon butter and a drizzle of olive oil. Remove from heat and add the cheese and basil. Do not stir. Serve immediately, family-style. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]

" 14228,"Breakfast Link Bake 1 pkg. (20 oz.) Bob Evans Refrigerated Hash Brown Potatoes 1 to 2 tbsp. vegetable oil 1 tsp. salt 1/4 tsp. black pepper 10 eggs, grade A large 3/4 cups milk 1/2 tsp. baking powder 1/4 to 1/2 cup diced onion 1 pkg. (12 oz.) Bob Evans Original Sausage Links (uncooked) 1/4 tsp. parsley, chopped 1 1/2 to 2 cups shredded Colby Jack or mild Cheddar cheese Instructions: Preheat oven to 375 degrees F. Grease the bottom and sides of a 13\ x 9\ pan with vegetable oil. In a bowl, add hash browns and vegetable oil. Mix until potatoes are evenly coated. Press potatoes into bottom and up sides of pan. Put into center of oven and bake for 20-25 minutes or until browned. Remove from oven and set aside. In a mixing bowl, whisk together the eggs, milk, baking powder, salt and pepper. Add diced onion and mix. Pour egg mixture over pre-baked potatoes. Place two rows of sausage links on top egg mixture down the length of the pan. Cover and place in oven. Bake for 30-35 minutes or until center is firm. Remove from oven, uncover. Top with cheese and parsley. Return to oven uncovered and bake an additional 5-10 minutes or until cheese is melted. Remove from oven; allow to set 5-10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14229,"Spicy Ginger Chu-Hi 1/2 teaspoon freshly grated ginger 2 level bar spoons sugar 2 ounces shochu juice (usually found in concentrate form, dilute first) 1/2 ounce raspberry flavored rum (recommended: Bacardi Razz) 1 ounce guava juice 1/2 ounce lime juice Instructions: In a mortar and pestle muddle together the ginger and sugar. Add the mixture to a cocktail shaker filled with ice along with the shochu, raspberry flavored rum, guava and lime juices. Strain and pour into a martini glass and garnish with the slice of ginger. ","[Sak, Shaoxing Wine, Gewrztraminer, Vermentino]" 14230,"Blueberry Cake with Lemon-Mascarpone Cream 1 cup plus 1 teaspoon all-purpose flour, plus more for the pan 1 teaspoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened, plus more for the pan
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
2 cups frozen blueberries, rinsed and drained
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon cinnamon
Confectioners' sugar, for dusting
1 cup mascarpone, at room temperature 1/4 cup heavy whipping cream, at room temperature
3 teaspoons honey
Zest of 1 lemon
1 vanilla bean, halved lengthwise, seeds scraped
Instructions: For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour. Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside. Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter. Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar. For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds. To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 14231,"Chocolate Peanut Butter Pie 25 whole chocolate sandwich cookies, such as Oreos 4 tablespoons butter, melted 1 cup creamy peanut butter One 8-ounce package cream cheese, softened 1 1/4 cups powdered sugar One 8-ounce package whipped topping, such as Cool Whip, thawed Instructions: For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 14232,"Ashley's Scrumptious Salad Supper 1 head iceberg lettuce, cored and washed 1 head romaine lettuce, washed 12 cherry tomatoes, cut in 1/2 12 radishes, sliced 1 cucumber, peeled and sliced Any other raw vegetables that the family likes 2 cups homemade croutons, recipe follows 1/2 cup grated Cheddar 1 cup of your favorite salad dressing, such as Ranch, 1000 Island or Italian 6 slices stale bread, crusts removed 1 stick butter, softened Garlic powder 1/2 cup vegetable oil Instructions: Cut iceberg lettuce head in 1/2 then in 1/2 again. Slice into 1/2-inch wide pieces and put in salad bowl. Cut off bottom (core) of romaine and slice the romaine widthwise in 1/2-inch strips. Place in salad bowl. Toss with remaining vegetables. Add croutons and cheese, toss again. When salad is well mixed, pour dressing over and toss again. Serve with toasted garlic French bread. Butter the bread on both sides. Sprinkle with garlic powder on both sides. Cut buttered bread into 1-inch squares. In a skillet over medium heat, heat 1/2 the oil until hot, but not smoking. Add 1/2 of the bread and brown on one side. Turn over and brown on the other side. Transfer to cookie sheet and cool. Repeat with remaining bread squares. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14233,"Yogurt Braised Leg of Lamb 3 1/2 pounds of lamb (deboned and cut in 1-inch pieces) 4 tablespoons olive oil 2 large onions, peeled and cut into medium dice 2 large garlic cloves, peeled and sliced 4 medium carrots, peeled and sliced on the bias 3 bay leaves 1/4 cup dried oregano, crushed 2 tablespoons black pepper freshly ground 4 large potatoes peeled, cut into medium dice 2 tablespoons red wine vinegar 1/2 cup lemon juice 1 quart yogurt, strained*, reserve 4-ounces for garnish 3 quarts water Salt and pepper, to taste Pita bread, optional Instructions: Heat oil over medium high heat in a large pot. Brown the lamb pieces in batches. Remove the meat and reserve. Add the onions, garlic, carrots, bay leaves, dried oregano, black pepper, and potatoes. Cook until the potatoes are lightly browned. Deglaze the pot the red wine vinegar. Add the lamb pieces. Allow the liquid to reduce until dry. Add the lemon juice and yogurt. Mix well. Add water and bring to a boil. Reduce heat, cover, and simmer slowly for 1 to 1 1/2 hours until the lamb is tender. Periodically skim off any froth that has risen to the top of the pot. Season with salt and black pepper to taste. Serve in bowls or soup plates. Garnish with a dollop of yogurt and serve with pita bread. *To strain yogurt, place yogurt in a cheesecloth and tie with a short piece of string. Place cheesecloth pouch into a strainer and place over a medium bowl. Let sit in refrigerator for 1 hour. Discard liquid and remove yogurt from cheesecloth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14234,"Scorze Di Arancia Al Cioccolato Peels of 5 oranges 1 cup fine granulated sugar 5 ounces bittersweet chocolate, for garnish Granulated sugar, for garnish Instructions: Boil the peels in water for three times, discarding the water every time. After the third time drain the peels and weigh them, then combine the same weight each of sugar and water in a medium pot. Bring to a boil, stirring, until the sugar is dissolved and add the orange peels. Cook until the syrup has reduced and thickened and coats the orange peels but has not completely evaporated. Stop the cooking process before it caramelizes, otherwise the sugar will get dark and it will harden, making it impossible to retrieve the single peels. Transfer the peels to a rack to cool and dry.
If you would like to simply use granulated sugar you have to roll them in it before they are completely dry, otherwise the sugar won't stick to them.
If you would like to cover them in dark chocolate you have to wait for the peels to be completely dry, then melt the chocolate in a bain marie or in the microwave and dip the peels in it one at the time using a toothpick or drizzle with chocolate.
Place the peels covered in chocolate on a platter lined with parchment paper and refrigerate for at least 3 hours.
These can be stored at room temperature in a plastic container up to two weeks. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 14235,"Baked Cherry Tomatoes and Feta 1 tablespoon minced garlic 2/3 cup olive oil 2 pounds cherry tomatoes 1 loaf focaccia bread (or French bread) heated 6 ounces soft, feta cheese 2/3 cup fresh basil, chiffonade Instructions: Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2 inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 14236,"Spicy Chicken Satays with Herbs and Vegetables 1/3 cup water 1/3 cup freshly squeezed lime juice (about 2 to 3 limes) 3 tablespoons sugar 2 tablespoons fish sauce 1 teaspoon sambal oelek or other hot cl paste 1 clove garlic, minced 4 boneless skinless chicken thighs (about 1 pound) 1 teaspoon vegetable oil Kosher salt and freshly ground black pepper 1 small whole carrot, finely grated 1 head Boston or Bibb lettuce leaves 1 bunch fresh mint leaves 1 bunch fresh cilantro 1 Kirby cucumber, cut in matchsticks 4 scallions (white and green parts), sliced in 1-inch pieces 8 skewers (if wood, soak in water for 15 minutes) Instructions: Whisk the water, lime juice, sugar, and fish sauce in a small bowl until the sugar dissolves. Stir in the sambal oelek and garlic. Cut the chicken thighs into 2-inch cubes. Toss cubes in a medium bowl with about 1/4 cup of the sauce and 1 teaspoon vegetable oil. Set aside for 15 minutes. Stir a heaping tablespoon of grated carrot into reserved sauce. Set aside. Heat a grill pan or outdoor grill to medium-high heat. Thread 2 to 3 pieces of chicken on each skewer and lay skewers on a baking sheet or large plate. Season with salt and pepper. Working in batches, grill the satays, without moving them, until browned on the first side, about 3 minutes. Turn the satays and grill until the second side is browned and the meat is opaque at the edges, about 3 minutes more. Transfer to a large clean platter. Arrange the lettuce, mint, cilantro, cucumber, scallions, and the rest of the carrot on the platter with the satays. To serve, slip the chicken from a skewer and wrap each piece in a lettuce leaf with some of the herbs and vegetables and dip in the sauce ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 14237,"Marinara Sauce 2 tablespoons extra-virgin olive oil 3 large cloves garlic, minced 4 cups tomato puree 1 tablespoon chopped fresh Italian parsley leaves 1 large fresh basil stem with leaves removed 1 teaspoon sea salt, preferably gray salt Pinch baking soda or sugar, if needed Instructions: Heat the olive oil in a large non-reactive pot over moderate heat. Add the garlic and saute until caramelized, about 5 minutes. Add the tomatoes to the garlic and bring to a simmer. Add the parsley and basil and simmer until reduced to a sauce-like consistency, about 15 minutes. Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 14238,"Pralines 2 cups sugar, plus 1 cup 1 cup evaporated milk 1/4 pound butter (do not substitute) 1 teaspoon vanilla 3 to 4 cups pecan halves, toasted Instructions: Put 2 cups sugar, milk, and butter in heavy saucepan over medium heat. Cook to softball stage, 234 degrees F. When almost ready, caramelize the remaining 1 cup sugar in another heavy skillet, preferably cast iron, over medium heat, stirring often, so sugar does not get too dark. As soon as sugar granules are totally dissolved, turn off heat and carefully add a few spoonfuls of candy mixture to caramelized sugar liquid, stirring constantly and thoroughly. Pour all back into saucepan of candy and mix quickly with wire whip or cooking spoon. Remove from heat. Add vanilla and continue beating candy for 10 to 15 minutes or as long as it takes for candy to lose its sheen and begin to thicken. Quickly stir in pecans and, using 2 soupspoons, scoop small mounds onto papered cookie sheets. Let set. Store in covered tins. If candy gets too hard before it is all scooped, place in safe container and warm in microwave until of good consistency to finish scooping. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 14239,"Dreamy Orange Mousse 1 cup blood orange juice 1/2 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 egg yolks
4 tablespoons butter, at room temperature
1/2 teaspoon orange zest (from 1/2 orange) 1 cup heavy cream
1/2 teaspoon pure vanilla extract
5 crunchy gingersnap cookies
Instructions: In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes. Meanwhile in a small bowl, whisk together 1/2 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours. Pour the heavy cream into a medium bowl, and add the vanilla and the remaining 2 tablespoons sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated. Divide the mixture among six 3-ounce serving bowls or espresso cups. Cover with plastic wrap and refrigerate until ready to serve. When ready to serve, put the gingersnaps in a resealable plastic bag and smash gently with a rolling pin. Sprinkle on top of the mousse, and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 14240,"\Really Good\ Chocolate Layer Cake 2 cups water 1 cup cocoa powder (recommended: Valrhona) 2 (4-ounce) sticks unsalted butter, cold 2 1/2 cups sugar 4 large eggs 2 teaspoons pure vanilla extract (recommended: Neilsen-Massey) 2 3/4 cups unbleached all purpose flour (recommended: Heckers) 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 1/4 cups semisweet chocolate chips (recommended: Ghiradelli) 3 cups confectioners' sugar 1/4 cup plus 2 tablespoons cocoa powder 1/4 teaspoon salt 11 tablespoons unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 1 1/3 cups sour cream, at room temperature 1 teaspoon pure vanilla extract Instructions: Make the cake: In a small saucepan, bring the water to a boil, turn off heat and whisk in the cocoa until smooth. Let cool to room temperature. Place the rack in the center of the oven, and preheat to 350 degrees F. Butter 2 (8 by 2-inch) round cake pans, line the bottoms with circles of parchment and butter the parchment. Dust them with flour, shaking off excess flour. Set aside. In the bowl of a standing mixer with the paddle attachment, add the cold butter, sugar, eggs and vanilla. Beat on slow to combine and raise to medium-high speed for 8 to 10 minutes until the butter is almost completely incorporated into the mixture. Meanwhile, in a medium bowl, sift the flour, baking soda, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and the cocoa liquid in 2 additions of each, stopping to scrape the bowl occasionally, mixing just until combined. Evenly divide the batter between the 2 cake pans (I weigh them to get them even.) Bake for 45 to 55 minutes until the cake springs back when gently pressed and a toothpick in the center comes out clean. Cool in the pans 10 minutes, then place on wire racks to finish cooling completely. Make the frosting: Put the chocolate chips in a heat proof bowl and place over a saucepan of simmering water, do not let the water touch the bottom of the bowl. Stir the chips occasionally until melted, and remove from the heat to cool. In a medium mixing bowl, sift together the confectioners' sugar, cocoa and salt and set aside. In the bowl of a standing mixer with the paddle attachment, beat the butter and the cream cheese until it is light and fluffy. On low speed, slowly add the confectioners' sugar mixture to the butter mixture, combining well. Add the melted chocolate and the sour cream and vanilla, mixing just until combined. It's best to use it as soon as soon as it is made. To assemble the cake: If the layers are a little uneven, then level the top of each layer. Using a serrated knife, split the first layer in half and place on a cake plate. Spread 1 cup of the frosting on top of the layer and spread to the edges. Add the next layer and spread another cup of frosting over it. Split the other layer in half, spread with another 1 cup of frosting, turn the top layer upside down so that the bottom is on top, and pile on the rest of the frosting, evenly spreading it all over the top and the sides, swirling as you go. Yum! ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 14241,"Between the Sheets 1-ounce brandy 1-ounce rum 1/2-ounce Cointreau 4 ounces freshly squeezed lemon juice Simple syrup, to taste* Serving suggestion: Garnish with fresh pomegranate seeds or an orange twist Instructions: Combine ingredients in a cocktail shaker using simple syrup to sweeten to taste. Shake vigorously with ice. Pour into a chilled cocktail glass over ice. ","[Cognac, Rum, Triple Sec, Brandy]" 14242,"Zucchini-Muenster Meatloaf with Barbecue Glaze 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup dried breadcrumbs 1 cup grated Muenster cheese 1/2 cup shredded carrots 1/4 cup ketchup 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh cilantro 1 tablespoon Worcestershire sauce 2 large eggs, lightly beaten 1 clove garlic, minced 1 medium onion, grated 1 medium zucchini, grated and squeezed dry Kosher salt and freshly ground black pepper 1/4 cup barbecue sauce 2 teaspoons honey 1 teaspoon chipotle cl powder 1 teaspoon cider vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, breadcrumbs, Muenster, carrots, ketchup, parsley, cilantro, Worcestershire, eggs, garlic, onion, zucchini, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes. Stir together the barbecue sauce, honey, cl powder and vinegar in small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 14243,"Southwest Quesadilla with Cilantro-Lime Sour Cream 2 tablespoons olive oil, plus extra for griddle 1 small red bell pepper, diced 1/2 red onion, diced 3/4 cup corn kernels, (about 1 ear) 2 teaspoons red pepper flakes 1 teaspoon ground cumin Salt and freshly ground black pepper 1/2 cup freshly chopped cilantro leaves Four 10-inch \burrito size\ flour tortillas One 16-ounce can refried black beans 1 cup grated Pepper Jack cheese Lime-Cilantro Sour Cream, recipe follows 1/2 cup sour cream 1/4 cup freshly chopped cilantro leaves 1/2 lime, juiced Pinch salt Instructions: In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream. In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 14244,"Green Bean, Walnut and Feta Salad Kosher salt 1 1/2 pounds green beans, trimmed 1 red onion, thinly sliced 1 1/2 cups toasted chopped walnuts 1/2 cup white wine vinegar 3/4 cup olive oil 1 cup feta, crumbled Freshly cracked black pepper Instructions: Bring a large pot of water to a boil over high heat and season with a large pinch of salt. Add the green beans and cook for 3 to 4 minutes until tender but still crisp. Transfer to a boil of iced water to cool and then drain and pat dry. Add the green beans, onions, and walnuts to a large bowl. In a separate bowl, whisk together the vinegar and olive oil. Season with salt and pepper, to taste. Pour the vinaigrette over the green beans, onions, and walnuts and toss to combine. Transfer to a platter and top with crumbled feta and freshly cracked black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 14245,"Spicy Kale and Corn Stuffed Chicken Breasts 4 teaspoons olive oil 5 1/2 ounces frozen chopped kale (about 2 cups) 2 cloves garlic, finely chopped Kosher salt 1/3 cup frozen whole kernel corn 2 ounces pepper jack cheese, grated (about 1/2 cup) Four 8-ounce boneless skinless chicken breast halves Freshly ground black pepper 1/2 cup low-sodium chicken broth 1 teaspoon all-purpose flour 1 1/2 teaspoons fresh lemon juice Instructions: Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese. Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture. Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque. Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 14246,"White Bean, Bacon, and Escarole Soup with Dad's Sausage Bread 1 pound white beans (great northern or navy) 1 clove garlic, peeled, plus 1 teaspoon minced garlic 1/2 teaspoon dried thyme 6 peppercorns 1 bay leaf 1/2 pound bacon, diced 1 small onion, finely chopped 1 carrot, peeled and chopped 1 leek, white part only, chopped 1 stalk celery, chopped 12 cups chicken stock or broth Salt and pepper 1 tablespoon olive oil 1 head escarole, washed and chopped Crushed red pepper, optional 1 batch Dad's Sausage Bread, recipe follows 2 2/3 cups water 1/4 cup olive oil 2 teaspoons honey 8 cups all-purpose flour 7 grams rapid rise yeast (2 packets) 1 1/2 teaspoons coarse salt 2 pounds Italian sweet sausage, casing removed, crumbled 2 teaspoon black pepper 3 large eggs, lightly beaten 1 cup mozzarella, diced 3 tablespoons Parmesan, grated 2 tablespoons parsley, chopped Instructions: Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside. Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside. Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender. Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired. Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm. Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size. While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly. Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside. Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside. Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes. Preheat oven to 375 degrees. Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14247,"Molasses BLT Sliders 1 pound ground beef 1 tablespoon plus 1 teaspoon McCormick? Grill Mates? Molasses Bacon Seasoning, divided 1/2 cup shredded Cheddar cheese 8 slider OR small dinner rolls 1/4 cup mayonnaise 8 small lettuce leaves 8 tomato slices Instructions: MIX ground beef, 1 tablespoon of the Seasoning and cheese in medium bowl until blended. Shape into 8 patties. GRILL over medium heat 3 minutes per side or until burgers are cooked through (internal temperature of 160 degrees F). MIX mayonnaise and remaining 1 teaspoon of the Seasoning in small bowl. Spread on rolls. Top with burgers, lettuce and tomato slices. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 14248,"3 Pea Fried Rice 1 tablespoon minced garlic 1 tablespoon minced ginger 4 cups cooked long grain rice, usually day old 3 eggs scrambled 2 tablespoons chive batons 1 cup blanched English peas Salt and pepper to taste 1 cup blanched snow peas 1 cup blanched snap peas Citrus Vinaigrette (recipe follows) Juice of 1 lemon Juice of 1 lime Juice of 1 orange 1/4 cup extra virgin olive oil Salt and black pepper to taste Instructions: In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly. Check for seasoning. Toss snow and snap peas with vinaigrette. Check for seasoning. Mix all ingredients well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 14249,"Teriyaki Salmon Lettuce Cups 1/2 cup sushi rice 1 1/2 teaspoons rice vinegar 1/2 teaspoon superfine sugar 1 tablespoon vegetable oil 3/4 pound salmon, cut into 14 to 16 strips 1/2 cup teriyaki sauce 14 to 16 leaves Little Gem lettuce 1/4 cup pickled ginger 2 scallions, thinly sliced 1 small sheet nori, julienned Instructions: Cook the rice as the label directs. Whisk the vinegar and sugar in a small bowl until the sugar dissolves, then stir into the rice. Let the rice cool to room temperature. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the salmon in a single layer and cook until golden, 2 to 3 minutes. Flip and add the teriyaki sauce; cook, spooning the sauce over the salmon, until cooked through, about 3 more minutes. Divide the rice among the lettuce cups. Top each with a piece of salmon, some sauce, the pickled ginger, scallions and nori. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling wine]" 14250,"Pasta with Garlic, Fennel and Roasted Red Pepper 3 large cloves garlic, sliced thin 4 tablespoons olive oil 1 cup sliced fennel 1 red bell pepper, cut into strips 1/4 teaspoon dried red pepper flakes 1/2 cup chicken broth 1/2 pound penne, cooked and drained Snipped fennel fronds Freshly grated Parmesan cheese Instructions: In a large skillet cook the garlic in the oil over moderate heat, stirring, until golden. Add the fennel, red pepper, dried red pepper and salt to taste and cook the vegetables, stirring, for 1 minute. Add the broth, cover and steam over moderately high heat for 3 minutes, or until tender. Add the drained pasta and fennel fronds and toss to heat. Transfer to a serving dish and serve with parmesan cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 14251,"Katie Lee's Pumpkin Monkey Bread with Orange Pumpkin Glaze 1/4 cup unsalted butter 1 cup pumpkin puree 3/4 cup light brown sugar 1/2 teaspoon kosher salt 1/2 cup granulated sugar 1 teaspoon pumpkin pie spice Two 16.3-ounce tubes refrigerated biscuit dough, biscuits cut into quarters and rolled into balls 1 1/2 cups confectioners' sugar 1 tablespoon orange zest plus 3 to 4 tablespoons fresh orange juice (from a navel orange) 1/2 teaspoon pumpkin pie spice Instructions: For the bread: Preheat the oven to 350 degrees F. Melt the butter in a saucepan. Whisk in the pumpkin puree, brown sugar and salt until smooth. Remove from the heat. Mix together the granulated sugar and pumpkin pie spice in a large bowl. Add the biscuit dough balls and toss in the sugar-spice mixture to coat. Spread a third of the pumpkin butter into the bottom of a 12-cup Bundt pan. Arrange half of the biscuit pieces on top, then layer in another third of the pumpkin butter. Top with the remaining biscuit pieces, then the remaining pumpkin butter. Bake until browned on top, 35 to 45 minutes. Allow to cool on a rack for 15 minutes. For the glaze: Meanwhile, combine the confectioners' sugar, zest, juice and pumpkin pie spice in a bowl and whisk until smooth and pourable. Invert the monkey bread onto a plate and drizzle with the glaze. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14252,"Fried Zucchini | Fried Squash with Cornstarch 1/2 cup flour 1/2 cup cornstarch 1/2 teaspoon kosher salt 1 cup water 1 egg 2 cups breadcrumbs 1/2 cup grated pecorino 2 large zucchini sliced 14 inch thick salt and pepper mayonnaise mixed with chopped parsley and lemon juice Instructions: Whisk 1/2 cup each flour and cornstarch, 1/2 teaspoon kosher salt, 1 cup water and 1 egg in a bowl. Combine 2 cups breadcrumbs and 1/2 cup grated pecorino in another bowl. Slice 2 large zucchini 1/4 inch thick; dip in the batter, then dredge in the breadcrumb mixture. Fry in 1/2 inch of 350 degrees Fvegetable oil until golden, 3 minutes per side. Drain on paper towels and season with salt and pepper. Serve with mayonnaise mixed with chopped parsley and lemon juice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 14253,"A Burger for Rachael 4 large Idaho potatoes, scrubbed 1/3 to 1/2 cup extra-virgin olive oil, divided 4 to 5 sprigs fresh rosemary, finely chopped Salt Freshly ground black pepper 2 teaspoons crushed red pepper flakes, divided 4 to 5 cloves garlic 1/2 pound ground sirloin 1/2 pound ground pork 1 tablespoon grill seasoning 2 teaspoons fennel seed 2 teaspoons Worcestershire sauce 3 tablespoons capers 2 teaspoons anchovy paste Handful fresh flat-leaf parsley 1 teaspoon lemon zest 3/4 cup pitted black or green olives 4 slices sharp provolone or thinly sliced smoked mozzarella 4 crusty rolls, such as sesame Keiser rolls, split 2 vine ripe tomatoes, thinly sliced 10 to 12 basil leaves, torn or shredded 1/2 red onion, thinly sliced Instructions: Heat oven to 500 degrees F. Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes. Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center - burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side. While burgers cook, sliced cheese and tomatoes, onions and basil and reserve. In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms. Melt cheese on burgers. Toast buns. Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 14254,"Sauteed Broccoli Rabe with Crushed Red Pepper 1 tablespoon olive oil 2 cloves garlic, minced 2 teaspoons sugar 1/2 teaspoon crushed red pepper flakes 8 cups chopped broccoli rabe 1 tablespoon rice vinegar or white wine vinegar Salt and ground black pepper Instructions: Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add sugar and red pepper flakes and cook 1 minute. Add broccoli rabe and vinegar. Cook 3 to 5 minutes, or until wilted. Season, to taste, with salt and black pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 14255,"Strawberries with Balsamic Vinegar 4 pints (8 cups) fresh strawberries, sliced thick 5 tablespoons balsamic vinegar 2 tablespoon sugar 1/4 teaspoon freshly ground black pepper 2 pints vanilla ice cream, for serving Freshly grated lemon zest, for serving Instructions: Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature. Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 14256,"Thai it You'll Like It Hot Curry Beef Noodle Bowls, Green Melon with Lime and Lemon Sorbet 1 1/4 to 1 1/2 pound piece flank steak 1/2 cup high temperature oil, such as peanut, canola or safflower, plus 2 tablespoons 2 shallots, peeled and thinly sliced 3 tablespoons cornstarch Salt 1 pound whole-grain or whole-wheat spaghetti 6 ounces or 1/3 pound shiitake mushrooms 1 red bell pepper 1 red hot cl pepper 3 to 4 cloves garlic, grated or chopped 4 to 5 scallions, thinly sliced on an angle 3 tablespoons curry paste, mild to medium heat (recommended: Patak's) 3 tablespoons fish sauce 2 cups chicken stock 1 cup shelled frozen edamame, thawed 1 cup loosely packed, basil leaves, thinly sliced or torn 1 lime, zested and juiced Freshly ground black pepper Instructions: Put the flank steak in the freezer for a few minutes to aid in thinly slicing safely. Heat 1/2 cup oil in a small skillet over medium heat. Dredge the shallot slices in the cornstarch and shake off any excess. Add the shallots into the heated oil and remove them to a paper-towel lined plate when they become a light golden-brown color. Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook to al dente. While pasta water comes to a boil, stem and thinly slice the mushrooms, and seed and thinly slice the sweet and hot peppers. Remove the meat from the freezer and thinly slice into 1/4-inch wide by 2-inch pieces. Heat the remaining 2 tablespoons of oil in large skillet or wok over medium-high heat. Add the beef and cook in a single layer for 2 to 3 minutes. Turn the meat over and add shiitakes, sweet and hot peppers, garlic and scallions. Stir-fry 2 to 3 minutes, then add the curry paste, fish sauce and stock and bring to a boil. Add in the edamame, and cook for 1 minute to heat through, then add the basil. Drain the pasta and put into a large serving bowl. Add the beef mixture, the lime zest and lime juice. Toss vigorously and season with some black pepper, to taste. Garnish with the fried shallots sprinkled on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 14257,"Pan Seared Veal Rib Eyes with Prosciutto and Fontina 4 tablespoons olive oil, divided 4 (3/4 to 1-pound) veal rib eye steaks, bone in (1 1/2 to 2 pounds total weight) 2 teaspoons kosher salt 2 teaspoons fresh cracked black pepper 2 tablespoons bacon fat 1/2 pound fontina, thinly sliced 1/4 pound prosciutto, thinly sliced (3 to 4 slices) 1/2 cup finely diced shallots 1 cup beef stock, best quality 1 tablespoon fresh thyme leaves 2 tablespoons butter 2 tablespoons chopped Italian flat-leaf parsley, for garnish Instructions: Preheat the oven to 170 degrees F. Grease a baking sheet with 2 tablespoons olive oil. Pound the steaks to 1/2-inch thickness over plastic wrap. Sprinkle each with salt and pepper and place on the prepared baking sheet. Bake until it reaches an internal temperature of 80 degrees F, about 10 minutes. In 2 large saute pans over medium-high heat, divide the remaining 2 tablespoons olive oil and the bacon fat between the pans and heat until shimmering. Add 2 steaks to each pan and cook for 3 to 4 minutes per side. Place the steaks onto a wire rack over a baking sheet. Top with fontina and then the prosciutto slices, evenly covering the cheese. Adjust the oven to low broil and place the pan in the oven. Broil until the prosciutto is crisp, about 5 minutes. Remove and allow to rest 5 minutes, lightly covered with foil. In each saute pan, evenly divide the shallots and cook for 2 to 3 minutes. Deglaze each with half the beef stock. Evenly divide the thyme and allow to reduce, 3 to 4 minutes. Combine the liquid into 1 pan, add the butter and adjust the seasoning, if desired. Serve the steaks drizzled with the pan sauce and garnish with the parsley. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 14258,"Grilled Beets with Goat's Cheese and Walnuts 6 large whole beets 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dry thyme leaves 1/4 teaspoon paprika 1/4 teaspoon dry basil leaves 1/8 teaspoon dry oregano 1/8 teaspoon onion powder 1/8 teaspoon garlic powder Pinch cayenne pepper 3/4 cup vegetable oil 1 1/4 cups walnuts 1/2 stick butter 1 1/2 ounces red wine vinegar 2 ounces pomace olive oil 1-ounce walnut oil 1/2 pound soft goat cheese 1/4 cup chives (cut into match sticks) Instructions: Preheat a grill. Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold. To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter. For the vinaigrette add all the ingredients and the walnut butter. Whisk well. To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]

" 14259,"Pain Perdu 6 eggs 1 cup cream 1/4 teaspoon salt 1 tablespoon cinnamon 1 tablespoon vanilla extract 12 slices thick bread 2 cups coarsely ground almonds 2 tablespoons butter Powdered sugar Sliced seasonal fruit Instructions: Beat the eggs, add the cream, salt, cinnamon and vanilla. Submerge the bread slices in the egg mixture for 5 minutes. Lay both sides of the bread in the almonds to coat. Heat the butter in a heavy pan until the foam subsides, then add the slices of bread. Cook over low flame until delicate brown. Sprinkle with powdered sugar, garnish with sliced fruit and serve hot.; ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 14260,"Fruit Punch 2 cups freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1 cup freshly squeezed ruby red grapefruit juice 3 cups pineapple juice 2 cups watermelon, cut into bitesized chunks 2 cups fresh pineapple, cut into bitesized chunks 2 oranges, cut into wedges 1 lemon, sliced 2 limes, quartered 2 cans (12 ounces each) lemon lime soda (recommended: Squirt) Crushed ice Instructions: Mix everything together except the Squirt and ice. Let sit for 30 minutes. Fill glasses with ice and fill 3/4 of the way with the punch. Add a splash of the Squirt just before serving. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 14261,"Zapperback 1 ounce whiskey 3 ounces Lemon-Ginger Zapper, recipe follows 6 large, juicy lemons, peel and pith removed 2 ounces fresh ginger (about a 2-inch piece) 1/2 cup coconut water or tap water 1 teaspoon agave syrup 1/8 to 1/4 teaspoon cayenne pepper Instructions: Fill one shot glass with the whiskey and serve with the Lemon-Ginger Zapper in a second shot glass as a chaser. Juice the lemons, then the ginger, following your juicer's specific settings for each. Stir in the coconut water, agave syrup and cayenne. Serve the juice immediately over ice, if desired. ","[Bourbon, Ginger Ale, Sparkling Water]" 14262,"\Pre Game Jitter Caramel Apple Fritter
6 honey crisp apples 1/2 cup brown sugar 1 tablespoon ground cinnamon, divided 1/2 cup apple cider 1 teaspoon vanilla extract 3/4 cup sugar 1/2 cup beer 3/4 cup club soda 4 tablespoons melted butter 3 eggs 2 cups rice flour 1 1/2 cups cake flour 1 teaspoon baking soda Canola oil, for frying Salt Sliced aged (12 years) Cheddar Instructions: Peel, core and chop the apples. In large saucepan over medium heat, add the apples, brown sugar, 1/2 teaspoon cinnamon, the cider and vanilla. Bring to simmer, then strain the apples over a mixing bowl to catch the liquid. To the liquid add the sugar, remaining cinnamon, 1/2 cup of beer, club soda and melted butter. Whisk in the eggs. Sift the flours and baking soda into a large bowl. Whisk in the liquid ingredients and let the batter rest for 30 minutes. Adjust thickness. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F. Stir the apples into the batter. Using and ice cream server, scoop the batter, in batches, into the fryer and cook until golden and fluffy. Remove the fritters from the fryer to a serving platter. Make caramel sauce by heating 1 cup brown sugar and 1/4 cup white sugar in a small pan over medium heat. Bring the sauce to a boil, then add 1 cup of heavy cream. Lower the heat and cook until the sauce turns deep amber in color, about 10 minutes. Drizzle the caramel over the fritters, sprinkle with salt, and serve with slice of Cheddar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 14263,"Achiote Marinated Pork Loin with Pulled Pork \Tamales\ Hoisin-Key Lime Syrup 8-pound pork loin 1/2 cup sugar 1/2 cup salt 1/4 cup toasted black peppercorns 6 to 8 cups water 5 thyme sprigs 1/4 cup minced garlic 1/3 cup achiote paste or powder (add 2 tablespoons rice vinegar and 1 teaspoon ground cumin) 1 cup red wine 1 cup canola oil Salt and black pepper Canola oil, to cook 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon ground ancho cl 1 tablespoon ground black pepper 1/4 cup sugar Salt 6- to 8-pound pork shoulder (pork butt), cut into 3 large slabs Canola oil to cook 2 large onions, sliced 1/4-inch 1/4 cup sliced garlic 2 cups red wine 1 cup soy sauce 1 tablespoon chipotle puree (adobo) 2 bay leaves 6 cups cooked sushi rice 2 red bells peppers, roasted, peeled and diced (medium-dice) 6 scallions, separated, 1/8-inch slice 1/2 cup chopped cilantro 8 to 10 banana leaves, cut into 8 by 12-inch pieces Salt and pepper to taste cl oil to garnish 1/2 cup canola oil plus 1 tablespoon 1/4 cup minced shallots 1 tablespoon minced garlic 1/4 cup minced ginger 1 cup hoisin 1/2 cup fresh key lime juice 1 teaspoon white pepper 1/2 teaspoon salt Instructions: In a container that will hold the pork loin, mix the sugar, salt, peppercorn and 6 cups water. Add the pork and cover with more water if necessary. Let brine overnight in the fridge. Remove pork and rinse. Pat dry and set aside. Clean out same container and mix the thyme, garlic, achiote, wine and oil. Add the pork and smother with the marinade. Let stand overnight, turning once. Pre-heat oven to 375 degrees. Remove pork from marinade and wipe off excess. Season with salt and pepper. In a hot oven-proof skillet coated with canola oil, sear the pork on all sides until brown, about 10 minutes. Transfer to oven and roast for about 20 minutes. Go for an internal temperature around 150 degrees for medium. The pork should remain pink. Let rest for 5 minutes before slicing. For the 'tamales': Pre-heat a large casserole or stock pot. On a plate, mix the cumin, coriander, cl, pepper and sugar. Salt the pieces of pork and season well with the spice mix. Coat the pot with oil and brown the pork on both sides, about 12 minutes. Wipe out pot and coat again with oil. Brown the onions and garlic, about 8 minutes. Deglaze with wine and add the soy, chipotle, bay and cover with water. Check for seasoning. Bring to a boil and let simmer 4 hours until the meat is very soft. Carefully pull out pork and bay leaves. Blend the cooking liquid with a hand blender and check for seasoning. When pork is cool enough to touch, shred the pork by hand. In a large bowl, take 6 cups of shredded pork and mix with the rice, red bells, scallion whites and cilantro. Add the sauce, a small ladle at a time just to moisten the mix. Season and check. Lay the leaves shiny side down, and place 1 cup of filling on each. Wrap by bringing the bottom up first, fold in the sides underneath, then continue folding forward. The package should end up rectangular shaped. Place in a hot steamer for 10 minutes or until piping hot. For the syrup: Heat a saute pan to medium heat and an coat with 1 tablespoon of canola oil. Brown shallots, garlic and ginger, about 5 minutes. Add hoisin and saute 3 minutes. Add juice and white pepper. Scrape into a blender and puree all. With blender running, slowly add oil until smooth and emulsified. Check for seasoning. Plating: Zig-zag the hoisin syrup and cl oil. Sprinkle the scallion greens around. Place 1 tamale and slice open. Surround with the pork slices. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 14264,"Cowboy Beans 1 pound ground chuck Salt and pepper 1 tablespoon chili powder 1 medium onion, chopped 1 medium bell pepper, chopped 1 gallon ranch-style beans 2 cups brown sugar 1 cup smoked barbecue sauce 1/2 cup chopped canned jalapenos Instructions: Preheat the oven to 375 degrees F. In a large skillet over medium-high heat, brown the ground chuck and season it with salt, pepper, and chili powder. Remove the meat and drain off all but 1 tablespoon of fat. Cook the onions and bell peppers in the remaining fat until they are soft. Return the meat to the pan and add the beans, brown sugar, barbecue sauce and jalapenos. When everything is combined and the sugar has melted, pour it into a large baking dish and bake for 45 minutes. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 14265,"Mimosa 75 3 ounces gin (preferably Plymouth) Grated zest and juice of 2 lemons, plus 1 wedge for the glasses
Grated zest and juice of 2 tangerines
1 1/2 tablespoons honey 1 1/2 tablespoons sugar 1 750-ml bottle dry champagne or other sparkling wine, chilled Instructions: Combine the gin, lemon juice, tangerine juice and honey in a cocktail shaker or any container with a fitted lid; cover and shake.
Put the sugar on a small plate and sprinkle the lemon and tangerine zests on top. Rub the rims of 6 champagne glasses with the lemon wedge, then gently roll in the zesty sugar.
Divide the gin-citrus mixture among 6 glasses and top with the champagne.
","[Champagne, Prosecco, Cava]" 14266,"M&M\u2019S Magic Bars 1 stick unsalted butter, melted, plus more for the baking dish 2 cups graham cracker crumbs 1/2 cup semisweet chocolate chips 3/4 cup chopped pecans 1 14-ounce can sweetened condensed milk 1 cup unsweetened shredded coconut 1 cup red and green M&M\u2019S Instructions: Preheat the oven to 350? F and butter a 9-by-13-inch baking dish. Combine the melted butter and graham cracker crumbs in a bowl. Transfer to the baking dish and use your hands or the bottom of a measuring cup to firmly press the crumbs into an even layer. Sprinkle the chocolate chips and chopped pecans over the graham cracker crust. Drizzle the condensed milk evenly on top, then sprinkle with the coconut and M&M\u2019S. Lightly press the coconut and M&M\u2019S into the condensed milk. Bake until golden brown and bubbly, 20 to 25 minutes. Let cool at least 30 minutes in the pan, then cut into squares.
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 14267,"How to Make Grilled Mexican Street Corn | Elote 4 ears corn, shucked Vegetable oil, for brushing 1/4 cup mayonnaise 1/2 cup crumbled Cotija cheese Ancho cl powder, for sprinkling Lime wedges, for serving Instructions: Soak 4 wooden skewers in water, 30 minutes. Preheat a grill to high. Insert a skewer into each ear of corn. Brush the corn with vegetable oil. Grill, turning, until charred all over, 8 to 10 minutes.
Brush the grilled corn with the mayonnaise and sprinkle with the cheese. Sprinkle with cl powder and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 14268,"Zucchini Olive Oil Cake with Mandarin Orange Glaze and Walnut Olive Brittle Nonstick cooking spray 2 cups all-purpose flour, plus more for pan 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 3 large eggs 1 3/4 cup sugar 1 cup extra-virgin olive oil 2 teaspoons pure vanilla extract 2 1/2 cups grated zucchini 1 cup walnut pieces, chopped Mandarin Orange Glaze, recipe follows Walnut Olive Brittle, recipe follows 1/2 cup sugar 6 mandarin oranges, segmented, juices reserved 2 tablespoons unsalted butter 1 tablespoon heavy cream 1 cup sugar 1/2 cup walnuts, finely chopped 2 tablespoons pitted and finely chopped black olives Instructions: Preheat the oven to 350 degrees F. Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour.
Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside.
In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 45 minutes. The cake is done when a tester inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan.
Serve with the Mandarin Orange Glaze and Walnut Olive Brittle. In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water. When the water has evaporated, the sugar will begin to caramelize. When it reaches a medium golden brown, add the mandarin orange juice. Next, whisk in the butter and heavy cream. To finish the sauce, add the mandarin orange segments. Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil.
Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in color. Gently swirl the pan and stir in the walnuts and black olives. Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible. Cool the brittle completely at room temperature. Break into small pieces with a spoon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 14269,"Banana Cream Pie 10 sugar cones 1/2 teaspoon salt 1 tablespoon sugar 4 tablespoons unsalted butter, melted 2 cups plus 2 tablespoons whole milk 4 large eggs, separated 3/4 cup plus 1/3 cup sugar 1/2 teaspoon vanilla extract 1/4 cup cornstarch 2 tablespoons cold unsalted butter, cut into small pieces 3 ounces semisweet chocolate, finely chopped 2 bananas, sliced into 1/4-inch-thick rounds 1/4 teaspoon cream of tartar Instructions: Make the crust: Preheat the oven to 350 degrees F. Pulse the cones, salt and sugar in a food processor until coarsely ground. Add the melted butter and pulse until the mixture looks like coarse sand. Press on the bottom and up the sides of a 9-inch pie dish. Bake until golden, 10 to 12 minutes; let cool completely. Make the filling: Bring 2 cups milk to a bare simmer in a saucepan over medium heat. Whisk the egg yolks, 3/4 cup sugar and the vanilla in a large bowl until smooth and pale. Whisk in the cornstarch. Slowly whisk the warm milk into the egg mixture, then pour into the saucepan and return to medium heat. Cook, whisking constantly, until the custard thickens and begins to bubble, about 2 minutes. Stir in the butter until melted. Strain the custard through a fine-mesh sieve into a large bowl; set aside to cool, stirring frequently. Put the remaining 2 tablespoons milk and the chocolate in a microwave-safe bowl; microwave 1 minute. Stir until the chocolate melts, then let cool slightly. Spread the chocolate over the bottom and up the sides of the crust. Press the bananas into the chocolate, then pour the custard over the bananas. Cover and chill until set, at least 1 hour. Preheat the oven to 375 degrees F. Make the meringue: Beat the egg whites in a large bowl with a mixer on medium-high speed until foamy. Add the cream of tartar and half of the remaining 1/3 cup sugar and beat until opaque. Add the remaining sugar and beat until stiff peaks form, about 5 more minutes. Swirl the meringue on the pie with the back of a spoon. Bake until golden brown in spots, 5 to 8 minutes. Let sit at room temperature until set, about 1 hour, 30 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 14270,"Bami Goreng 1 tablespoon canola oil 2 teaspoons minced garlic (1 to 2 cloves)
2 teaspoons grated fresh ginger (a 1-inch knob)
2 teaspoons minced seeded jalapeno 1/4 cup packed light brown sugar
1/4 cup tamari
1/2 teaspoon five-spice powder 1 tablespoon canola oil 1 cup thinly sliced red onion (1/2 onion)
2 teaspoons minced garlic (1 to 2 cloves)
2 teaspoons grated fresh ginger (a 1-inch knob)
1 cup thinly sliced red bell pepper (1 bell pepper)
8 ounces pork tenderloin, sliced into 1/4-inch rounds and halved crosswise
Kosher salt
2 cups thinly sliced Napa cabbage
1 tablespoon sambal oelek 8 ounces thin spaghetti, cooked Lime wedges, for juicing and serving Roughly chopped cilantro leaves, for garnish
Instructions: For the ketjap sambal: Heat the canola oil in a small saucepot over medium heat. Stir in the garlic, ginger and jalapeno and saut until fragrant but not yet browned, 2 to 3 minutes. Add the brown sugar, tamari, five-spice powder and 1/4 cup water. Bring the mixture to a simmer and cook until the sauce reduces and coats the back of a spoon, about 10 minutes. Remove from the heat and set aside. For the bami goreng: Heat the canola oil in a 12-inch saut pan over high heat. Add the red onion, garlic and ginger and cook until softened. Add the red pepper. Sprinkle the pork tenderloin with salt and add it to the pan; cook until browned on both sides, 3 to 4 minutes total. Add the cabbage, stir in the sambal oelek, and then deglaze the pan with 1/4 cup water. Cook 2 for 3 minutes, until the water is evaporated. Finally, add in the cooked spaghetti and half of the ketjap sambal. Transfer the bami goreng to a large bowl and drizzle with the remaining ketjap. Add a squeeze of lime and garnish with cilantro. Serve with extra lime wedges on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 14271,"Arepas with Cheese and Corn 1 cup yellow cornmeal, finely ground 1/2 teaspoon salt 1/2 cup grated Cheddar or Monterey Jack cheese 1 cup milk 2 tablespoons butter, plus more for serving, optional 1/2 cup fresh sweet corn kernels or frozen kernels, thawed 1/4 cup chopped scallion 1/4 cup chopped fresh cilantro leaves
1 small serrano or jalapeno cl, seeded and minced, optional 3 tablespoons corn, canola, grapeseed or other neutral oil Cooked black beans or vegetables or sour cream for stuffing, optional Instructions: Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and cl, if using.
Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3-inch to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)
Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 14272,"Root Beer BBQ Sauce 8 cups root beer 4 cups ketchup
1 cup brown sugar
1/4 cup apple cider vinegar
4 teaspoons freshly cracked black pepper
2 1/2 teaspoons ground ginger
2 1/2 teaspoons kosher salt
Instructions: Boil the root beer in an 8-quart saucepot over high heat until reduced by half, about 15 minutes. Lower the heat to a medium-low and add the ketchup, brown sugar, cider vinegar, pepper, ground ginger and salt. Simmer, stirring frequently, until the sauce reaches the desired thickness, another 5 to 10 minutes. Chill in the refrigerator until fully cooled. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 14273,"Chocolate Chip-Date French Toast 6 large egg yolks (save the whites for your ultra-healthy breakfast tomorrow!) 1 1/2 cups whole milk 1 teaspoon vanilla extract 1/4 cup fresh orange juice 1 teaspoon grated orange zest 2 tablespoons packed light brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon garam masala Kosher salt Unsalted butter, for frying 1 small loaf challah bread, sliced 1 inch thick Small handful of semisweet chocolate chips 4 dates, pitted and chopped 1/2 cup pure maple syrup 1 teaspoon bourbon Instructions: Make the French toast: Whisk the egg yolks, milk, vanilla, orange juice and zest, brown sugar, cinnamon, garam masala and a pinch of salt in a large glass baking dish. Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet and place in the oven. Set a large skillet over medium heat and add 1 tablespoon butter. While the butter melts, prick a few holes on each side of a slice of bread with a fork. Lay it in the egg mixture and, using either a fork or your hands, push the bread into the egg mixture so the bread loosens up a little and soaks up the liquid. Flip and repeat. Using a slotted spatula or tongs, pick up the bread, allowing the excess egg mixture to drip off, and lay it in the hot pan. As the first side is cooking, 2 to 3 minutes, push chocolate chips and chopped dates into the soft, uncooked side of the bread. Be assertive! Then flip and cook 2 to 3 more minutes. Remove and set on the rack in the oven to stay warm. Repeat with the remaining slices of bread, adding more butter to the pan if needed. Meanwhile, make the syrup: Combine the maple syrup and bourbon. Warm it in the microwave, if you want. (You can make the syrup the night before; store in a jar in the fridge, then warm before serving.) ","[Pinot Noir, Riesling, Moscato, Chianti]

" 14274,"Rigatoni with Chicken Thighs Salt 1 package rigatoni (or your favorite pasta)
Olive oil, as needed 8 boneless, skinless chicken thighs, cut into small pieces
3 cloves garlic, minced
1 small to medium-sized onion, chopped
1 cup chicken broth (or white wine)
Two 15-ounce cans crushed tomatoes
Freshly ground black pepper Pinch sugar
Fresh basil, as needed Grated Parmesan, for topping Instructions: Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm). Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces. Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes. Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine. Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 14275,"Grilled Chipotle Flank Steak with Blue Smoke Slaw 1/2 cup fruit-based barbecue sauce 1/4 cup mayonnaise 1 small clove garlic, minced Kosher salt and freshly ground pepper 1 head green cabbage 3 tablespoons vegetable oil 4 large cloves garlic, minced 1 tablespoon sweet-and-spicy barbecue rub (preferably paprika-based) 1 cup mayonnaise 1/2 red onion, diced 4 scallions, thinly sliced 2 tablespoons apple cider vinegar 2 tablespoons whole-grain mustard 4 teaspoons granulated sugar 4 teaspoons turbinado sugar 2 teaspoons ground coffee 1 teaspoon chipotle cl powder Kosher salt 1 1 1/2-pound flank steak 1 cup apple or cherry wood chips Instructions: Make the South Beach Sauce: Whisk the barbecue sauce, mayonnaise and garlic in a medium bowl. Taste and season with salt and pepper. Refrigerate until ready to use. Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn off to a low heat (250 degrees F). Meanwhile, prepare the Blue Smoke Slaw: Using a small sharp knife, carefully remove the core of the cabbage, creating a cavity for stuffing. (Make the cavity deeper than it is wide to keep the leaves attached.) Combine the vegetable oil, garlic and barbecue rub in a small bowl; mix well. Stuff some of the mixture into the cavity in the cabbage; let soak in for a minute, then add a little bit more. Scatter a handful of the drained wood chips over the hot coals. Transfer the cabbage to the cooler side of the grill, over the drip pan, cored-side up. Cover the grill and cook until the cabbage is slightly softened and taking on color from the smoke, 2 to 3 hours, adding more wood chips halfway through and more charcoal as needed. Cut the cabbage in half and let cool for a few minutes, then thinly slice. Transfer the sliced cabbage and garlic mixture from the cavity to a large bowl. Combine the mayonnaise, red onion, scallions, vinegar, mustard and granulated sugar in a small bowl and whisk to combine. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate until ready to serve. Make the steak: Spread out the coals and bring the grill temperature up to high (500 degrees F), adding more charcoal as needed. Mix the turbinado sugar, ground coffee, cl powder and 2 teaspoons salt in a small bowl. Blot the steak dry with paper towels, then season with the coffee rub. Grill the steak over direct heat until a thermometer inserted into the center registers 125 degrees F, 6 to 8 minutes per side for medium rare. Let rest 10 minutes, then thinly slice against the grain. Serve with the slaw and the South Beach Sauce. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 14276,"Sugar-Crusted Peanuts 3/4 cup sugar 2 tablespoons water, plus more as needed 1/2 cup peanuts, skinless Instructions: Place the sugar in a small saucepan and pour the water around the edge to moisten it. Bring to a boil; then add the peanuts. Stir continuously until all the water is cooked away. Turn the heat to medium and continue cooking and stirring until caramelized. Dump the peanuts onto a slightly greased surface, like a piece of marble, and let cool slightly. Using your hands, and being careful not to burn yourself, separate them into individual glazed nuts. Let cool completely and store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer]" 14277,"Nut Butter Brownies Nonstick cooking spray, for the pan 1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 pinch ground cinnamon
1 cup almond or cashew butter
1/3 cup maple syrup
2 tablespoons melted ghee, butter or coconut oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup toasted chopped walnuts Instructions: Preheat the oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper and spray with nonstick cooking spray. In a large bowl, mix together the cocoa powder, baking soda, salt and cinnamon. In a separate bowl, mix together the almond butter, syrup, ghee, vanilla and eggs. Mix the wet into the dry and then fold in the walnuts. Pour the batter into the prepared baking pan. Bake until the brownies are firm but still soft in the middle, 20 to 23 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14278,"Sauteed Vegetables 1 carrot, thinly sliced 1 bunch of scallions, 3 sliced,1 kept whole for garnish Handful of sugar snap peas 2 tablespoons peanut oil 4 tablespoons soy sauce 2 cups cooked rice Instructions: In a heated saute pan, Chef heats oil. Saute carrot, then snap peas and scallions until tender but still crisp. Chef seasons to taste with soy sauce. Serve over rice and garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14279,"Christina's Ambrosia 4 ounces cream cheese, softened 1/2 cup canned crushed pineapple, strained 1/4 cup sour cream 1 cup canned sliced peaches in heavy syrup, strained 1 cup mini marshmallows 1/2 cup drained, canned fruit cocktail in heavy syrup 1/2 cup sweetened shredded coconut, plus 1 1/2 tablespoons for garnish 1/4 cup canned mandarin oranges in heavy syrup, strained 1/4 cup unsweetened coconut milk Instructions: In a large mixing bowl, whip the cream cheese, pineapple, and sour cream until light. Mix in remaining ingredients. Divide among 4 serving bowls, sprinkle with remaining coconut and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 14280,"Chocolate Hazelnut Fondue 2 cups heavy cream, plus an additional 1/2 cup as needed 2 tablespoons sugar 1/2 cup semisweet chocolate chips 1 1/2 cups smooth chocolate hazelnut spread Optional dippers: madeleines, rice cereal treats, strawberries, marshmallows, Strawberry Cream Cheese Toast Sticks, recipe follows 8 slices country white bread 8 ounces cream cheese, at room temperature 12 medium to large strawberries, hulled and sliced 4 tablespoons unsalted butter, at room temperature 2 teaspoons cinnamon sugar Instructions: Whisk together the cream and sugar in a medium saucepan over low heat. When the cream is hot but not boiling, add the chocolate chips and gently whisk until combined and smooth. Add the chocolate hazelnut spread to the cream mixture and whisk until smooth. Serve immediately with your desired dippers. If the fondue breaks, whisk in a couple of tablespoons of cold heavy cream at a time. Preheat a griddle or panini press to medium-low heat. Lay out the slices of bread on a clean work surface. Spread one side of each slice with the cream cheese. Evenly top four of the slices with the sliced strawberries. Top each with the remaining four bread slices, cream cheese-side down, to make four sandwiches. Spread the outside of each sandwich with the butter and sprinkle with the cinnamon sugar. Place the sandwiches on the griddle or panini press and cook until golden brown and toasted, 2 to 3 minutes per side. Let cool for a few minutes, then slice each sandwich into 4 sticks. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 14281,"Chocolate Covered Marshmallow Cookies 3 cups flour 1/2 cup sugar 1/2 teaspoon salt 3/4 teaspoon baking powder 3/8 teaspoon baking soda 1/2 teaspoon ground cinnamon 12 tablespoons butter 3 eggs, whisked together Homemade marshmallows, recipe follows Chocolate glaze, recipe follows 1/4 cup water 1/4 cup light corn syrup 3/4 cup sugar 1 tablespoon powdered gelatin 2 tablespoons cold water 2 egg whites 1/4 teaspoon pure vanilla extract 12 ounces semisweet chocolate 2 ounces cocoa butter or vegetable oil Instructions: Blend the dry ingredients in a mixer fitted with a paddle attachment. Add the butter and mix on low speed until sandy. Add the eggs and mix to combine. Form the dough into a disk, wrap and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a nonstick baking mat. Heat the oven to 375 degrees F. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter to cut out small rounds of dough, 1 to 1 1/2 inches. Transfer to the prepared pan and bake until light golden brown, about 10 minutes. Let cool to room temperature. Pipe a \kiss\ of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or a nonstick baking mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours. Homemade Marshmallows: Combine the water, corn syrup, and sugar in a saucepan, bring to a boil until \soft-ball\ stage, or 235 degrees on a candy thermometer. Meanwhile, sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag. Chocolate Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 14282,"Jumbo Treats TM 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows

• OR - 4 cups miniature marshmallows 7 cups KELLOGG'S? JUMBO MULTI-GRAIN KRISPIES? cereal Instructions: In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S® JUMBO MULTI-GRAIN KRISPIES™ cereal. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 14283,"Sweet Soy Salmon with Scallion Rice Cooking spray 2 tablespoons unsalted butter 3 scallions, sliced (white and green parts kept separate) 1 cup medium grain white rice Kosher salt and freshly ground black pepper 4 center-cut skin-on wild salmon fillets (about 6 ounces each) 2 teaspoons honey 2 teaspoons fresh lime juice 2 teaspoons low-sodium soy sauce 1/4 teaspoon toasted sesame seeds Lime wedges, for serving Instructions: Position an oven rack about 4-inches below the heat source and preheat the broiler. Line a baking sheet with foil and coat with cooking spray. Melt the butter in a medium saucepan over medium heat, add the scallion whites and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add 1 1/2 cups water, the rice and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. Stir a few times, cover, reduce the heat to low and simmer until the rice is tender and the water is absorbed, about 17 minutes. Remove from the heat and set aside. Meanwhile, stir together the honey, lime juice and soy until smooth. Put the salmon, skin side-down, on the prepared baking sheet. Sprinkle with salt and pepper. Broil, basting 3 to 4 times with the sauce, until just cooked through, 6 to 7 minutes. Fluff the rice and stir in the scallion greens. Divide among 4 plates and top with a piece of salmon. Sprinkle the fish with sesame seeds. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 14284,"Chocolate Tea Cup and Saucer 14 ounces of white chocolate, tempered Dome mold Instructions: For the Cup: Using a ladle, fill a plastic dome-shaped mold of appropriate teacup size with white chocolate. When it is full, empty the excess back into the bowl of chocolate. The inside of the mold should be evenly coated. Wipe the lip of the plastic mold clean and place upside down on a wire rack over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. When set, gently push on one side of the mold and the chocolate cup will release. Repeat to make as many cups as you would like. For the Saucer: Spread 1/4-inch thick layer of white chocolate onto a parchment paper lined baking sheet. Let the chocolate set until firm yet pliable but not hard. Use the tip of a paring knife to cut a 4 1/2-inch circle. If you are making more than one saucer, make all of the cuts now. Place it in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator, and peel off the parchment paper. Set the chocolate saucer aside. Place some of the white chocolate in a small piping bag. Draw a small handle shape onto a parchment paper-lined sheet pan. Let the chocolate set until firm. If you are making more than one handle, make all of them at this point. Place the sheet pan in the refrigerator and allow the chocolate to set completely. When set, remove from the refrigerator. Gently lift the chocolate handle from the parchment paper. Set the chocolate saucer aside. To assemble, use white chocolate to \glue\ the handle to the cup, then \glue\ the cup to the saucer. Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 14285,"Triple Strawberry Shortcakes 2 cups all-purpose flour 1/2 cup freeze-dried strawberries 1/4 cup granulated sugar, plus more for sprinkling 1 tablespoon baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces 3/4 cup heavy cream, plus more for brushing 1 large egg 6 cups strawberries (about 1 3/4 pounds), hulled and halved or quartered 1/4 cup granulated sugar Juice of 1/2 lemon 1/4 cup freeze-dried strawberries 1 cup cold heavy cream 1/3 cup confectioners? sugar 1 teaspoon pure vanilla extract Instructions: Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times. Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely. Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use. Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use. Split each shortcake and fill with the strawberries and whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 14286,"Pan Roasted Snapper in White Bean and Chickpea Broth with Roasted Garlic Aioli 1 head roasted garlic, cloves removed and peeled 1 cup good quality mayonnaise Salt and pepper 1 tablespoon pure olive oil 3 tablespoons finely chopped garlic 1/2 cup white wine 4 cups shrimp stock or clam juice 2 cups cooked chickpeas Salt and pepper 1 cup cooked white beans 1 tablespoon chopped fresh thyme 4 snapper fillets, about 6 ounces each 2 tablespoons pure olive oil Salt and pepper White bean and chickpea broth Sauteed spinach - spinach, butter, salt and pepper Instructions: Roasted Garlic Aioli: Puree the garlic in a food processor. Add the mayonnaise and process until smooth. Season to taste with salt and pepper. White Bean & Chickpea Broth: Heat the oil in a medium saucepan over medium heat and saute the garlic until lightly toasted. Add the wine and cook until dry. Add the stock and 1 cup of the chickpeas, raise the heat to high and bring to a boil. Season with salt and pepper and puree in a food processor. Pour the mixture back into the saucepan. Add the remaining chickpeas, the white beans, and thyme and cook 5 minutes over medium heat. Season to taste with salt and pepper. Snapper: Preheat oven to 450 degrees. Heat the olive oil in an ovenproof saute pan until almost smoking. Season the fillets with salt and pepper to taste, place them skin-side down in the pan and saute for 2 to 3 minutes or until lightly golden brown. Turn the fillets over and place the pan in the oven and continue cooking for 5 to 6 minutes. Ladle broth into large, shallow bowls. Place a few tablespoons of sauteed spinach in the center and place the fillets on top and garnish with thyme sprigs and serve aoili on side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 14287,"French Onion Soup 2 tablespoons butter 4 yellow onions (about 1 3/4 pounds), thinly sliced with the grain to hold their shape Kosher salt and freshly ground black pepper 1 teaspoon flour 1/2 cup dry red wine 1 tablespoon chopped fresh thyme 1 bay leaf 1 teaspoon lemon juice 2 cups beef stock 2 cups chicken stock 1/2 cup grated Swiss 1 tablespoon grated Parmesan 4 (1-inch thick) baguette slices, cut on the bias Instructions: Melt the butter in a heavy-bottomed Dutch oven or large saucepan over medium-low heat. Add the onions; sprinkle with salt, cover and cook 10 minutes to get them going. Uncover, add the thyme and bay leaf, and continue cooking until the onions are deeply caramelized, 1 to 11/2 hours. Turn the heat up to medium and sprinkle the onions with the flour. Stir and allow the flour to cook, 1 to 2 minutes. Deglaze the pan with the wine and allow to reduce. Add the beef stock, chicken stock and lemon juice, and simmer, about 10 minutes. Taste the soup, and add salt and pepper as needed. Meanwhile, preheat the broiler to high. Ladle the soup into 4 ovenproof crocks. Mix the Swiss and Parmesan in a small bowl. Top each crock with a baguette slice and evenly distribute the cheese on top of each. Place the crocks under the broiler just until the cheese is bubbly and browning, about 1 minute. Serve hot. From Food Network Kitchens: after further testing and to ensure the best results this recipe has been altered from what was in the actual episode. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14288,"Sour Cream Mashed Potatoes With Roasted Garlic, Dijon Mustard and Bacon 2 pounds whole russet or Yukon gold potatoes Kosher salt 1 stick softened butter or 1/2 cup extra-virgin olive oil 1 1/2 cups sour cream Freshly ground pepper 4 heads garlic 2 tablespoons dijon mustard 1/2 pound bacon, cooked and crumbled Instructions: Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl. Add the butter to the potatoes. Add the sour cream, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork. Halve the garlic heads crosswise, put them on a sheet of foil and drizzle with olive oil; wrap and roast at 350 degrees F, 1 hour. Squeeze out the cloves; mash and stir into the potatoes. Fold in the mustard. Spoon the mashed potatoes into a serving dish and sprinkle with the bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14289,"Roasted Garlic and Rosemary Salt Potatoes 1 (10-pound) bag salt potatoes, 18 potatoes 1 cup salt Roasted Garlic, recipe below 1/4 cup butter, cubed 1 bunch rosemary, chopped Salt and freshly ground black pepper 1 head garlic Olive oil, to coat 2 teaspoons sea salt Instructions: For the rosemary salt potatoes: Clean potatoes and place whole in stock pot. Add cold water to cover, add salt, cover and bring to boil. Remove lid and boil 18 to 20 minutes, until tender. Remove from heat and drain. Return cooked potatoes to stock pot. Squeeze roasted garlic into pot, add butter, minced rosemary, and cracked pepper to taste, stir to coat potatoes. Serve 3 potatoes per plate. Place garlic in aluminum foil square. Drizzle with olive oil and salt liberally. Wrap with foil and grill for an hour. Remove from heat and remove foil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1-pound) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto" 14290,"Toasted Coconut Cake 2 cups brown sugar 1/2 cup (1 stick) salted butter, softened, plus more for greasing the pans 1/2 cup coconut oil
5 large eggs, separated, at room temperature
1 teaspoon vanilla extract
2 1/4 cups cake flour, plus more for flouring the pans 1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup plain yogurt
2 cups flaked coconut, chopped
1 pound cream cheese, softened 1/2 cup (1 stick) salted butter, softened
1 teaspoon coconut extract
2 pounds powdered sugar
2 cups flaked coconut, toasted
Instructions: For the cake: Preheat the oven to 330 degrees F. In a large bowl with an electric mixer, beat the brown sugar, butter and oil until well blended. Add the egg yolks 1 at a time and beat well after each addition. Add the vanilla extract.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Add one-quarter of the dry ingredients to the sugar-butter mixture followed by one-quarter of the yogurt, beating well after each addition. Then add half of the remaining dry ingredients followed by the remaining yogurt, beating well after each addition. Beat in the remaining dry ingredients and stir in the coconut.
In a separate bowl with an electric mixer and the whisk attachment, beat the egg whites until stiff peaks form. Fold half of the egg whites into the batter, then fold in the remaining whites.
Grease and flour three 9-inch round cake pans. Divide the batter among the pans. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool for 10 minutes in the pans, then remove from the pans onto a rack to cool completely. For the cream cheese frosting: In a bowl with an electric mixer, beat the cream cheese and butter until well incorporated. Add the extract and mix until incorporated. Add the powdered sugar 1 cup at a time and beat until smooth. Place one of the cake layers on a serving plate. Spread about a third of the frosting onto the cake layer and generously sprinkle some toasted coconut on top. Repeat with the second layer. Top with the final layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with remaining toasted coconut. Keep refrigerated until serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 14291,"Guacamole with Crispy Chips 5 ripe avocados Juice of 1 lime 2 tomatillos, finely chopped 1/4 teaspoon cayenne Salt and fresh ground pepper 3 cups canola oil, for frying 30 square wonton wrappers, cut in half on the diagonal Instructions: Slice the avocados in half, remove the pits and scoop the flesh into a bowl using a spoon. With a potato masher or fork, lightly mash the avocados until mashed but still chunky. Add the lime juice, tomatillos and cayenne, and season to taste with salt and pepper. Mix gently. Cover with plastic and refrigerate until ready to serve. Line a baking sheet with paper towels. Heat the canola oil to 350 degrees F in a large heavy-bottomed pot over medium heat. Working in batches, fry the wonton wrappers in the oil until brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, remove the fried wontons to the paper towels to drain. Sprinkle with salt and let cool. Serve the wonton chips with the guacamole. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 14292,"Chicken Pot Pie Soup 3 chicken breasts, skin-on, bone-in (2 1/2 to 3 pounds total) Good olive oil Kosher salt and freshly ground black pepper 6 tablespoons (3/4 stick) unsalted butter 5 cups chopped leeks, white and light green parts (3 leeks) (see Cook\u2019s Note) 4 cups chopped fennel, tops and cores removed (2 bulbs) 3 cups (1/2-inch) diced scrubbed carrots (5 medium) 1 tablespoon minced garlic (3 cloves) 1 tablespoon chopped fresh tarragon leaves 1/4 cup Wondra flour 3/4 cup cream sherry, divided
7 cups good chicken stock, preferably homemade 1 (2-by-3-inch) piece of Italian Parmesan cheese rind 1 (10-ounce) box frozen peas 1 cup frozen whole pearl onions 1/4 cup minced fresh parsley Puff Pastry Croutons (recipe follows) 1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted 1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350? F. Place the chicken on a sheet pan skin-side up, rub the skin with olive oil and season generously with salt and pepper. Roast for 35 minutes, until a thermometer registers 130? F to 140? F. Set aside until cool enough to handle. Remove and discard the skin and bones and cut the chicken in 1-inch dice. Set aside.
Meanwhile, melt the butter in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel and carrots and saut over medium-high heat for 10 minutes, stirring occasionally, until the leeks are tender but not browned. Stir in the garlic and tarragon and cook for one minute. Sprinkle on the flour and cook, stirring constantly, for 2 minutes. Add 1/2 cup of the sherry, the chicken stock, 4 teaspoons salt, 1 1/2 teaspoons pepper and the Parmesan rind. Bring to a boil, lower the heat and simmer, partially covered, for 20 minutes. Add the chicken, peas and onions and simmer uncovered for 5 minutes. Off the heat, remove the Parmesan rind and add the remaining 1/4 cup of sherry and the parsley. Serve hot in large shallow bowls with two Puff Pastry Croutons on top. Preheat the oven to 400? F. Line a sheet pan with parchment paper. Lightly dust a board and rolling pin with flour. Unfold the sheet of puff pastry on the board, dust it lightly with flour and lightly roll the pastry just to smooth out the folds. With star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper and bake for 8 to 10 minutes, until puffed and golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 14293,"Chicken-Fried Steak with Spiced Milk Gravy Eight 4-ounce 1/4-inch-thick eye of round steaks, needled or pounded and tenderized 1 cup buttermilk 3 tablespoons butter 3 tablespoons all-purpose flour 1 cup low-sodium chicken broth 1 cup whole milk 1 tablespoon Worcestershire sauce 2 teaspoons smashed brined peppercorns 1 teaspoon brining liquid from the peppercorns 2 dashes hot sauce Kosher salt 1 1/2 cups all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly cracked black pepper 2 teaspoons garlic powder 1 teaspoon baking soda 1 teaspoon cayenne pepper 1 teaspoon onion powder Vegetable oil, for frying Instructions: For the marinade: Soak the tenderized steaks in the buttermilk for 1 hour or up to overnight. This will help tenderize the meat. For the spiced milk gravy: Like any good gravy, we are starting out with a simple roux of equal parts butter and flour. Melt the butter in a medium saucepot over medium heat, then whisk in the flour. Cook the flour and butter until it's a light blond color (just enough to cook the raw taste out), about 2 minutes, and then whisk in the broth and milk. Bring the gravy to a simmer and cook until thickened, 2 to 3 minutes. Add in the Worcestershire sauce, peppercorns, brine, hot sauce and salt to taste and bring back to a simmer. Check for seasoning and set aside until ready to use. For the chicken-fried steaks: Preheat the oven to 250 degrees F. Add the flour, salt, black pepper, garlic powder, baking soda, cayenne and onion powder to a shallow baking dish. Remove the steaks from the buttermilk and place each steak in the flour mixture, coating all of the sides and shaking off the excess. Next, dip the steaks back into the buttermilk, coating them on all sides and allowing the excess to drip off. Return to the flour mixture once again, shaking off the excess. Reserve the flour mixture for dredging the steak a third time for an extra-crispy crust after resting. Let the steaks sit on a wire rack in the fridge 30 minutes (this will help the coating to really adhere to the chicken-fried steak). Then re-dredge in the seasoned flour just before frying. Heat 1-inch vegetable oil in large cast-iron skillet over medium-high heat to 350 degrees F. Working in batches of two at a time, place the steaks in the hot oil and fry until golden brown, using tongs to turn once, 2 to 3 minutes per side. Transfer to a wire rack set over a baking sheet and place in the oven to keep warm. Repeat the process with all the steaks. Transfer the chicken-fried steaks to individual plates. Spoon the Spiced Milk Gravy over the steak and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 14294,"Rhubarb and Apple Pie with Walnut Crumb Topping Basic Sweet Piecrust, recipe follows 2 pounds fresh rhubarb, trimmed and cut into 1-inch thick pieces 2 pounds McIntosh apples (6 to 8 apples), cored, peeled, and each cut into 12 equal slices 1 cup granulated sugar 1 cup packed light brown sugar 1/4 cup cornstarch 2 tablespoons fresh lemon juice 2 tablespoons apple, cherry, or grape brandy 1 cup bleached all-purpose flour 1 cup chopped walnuts 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled 1 teaspoon ground cinnamon Pinch freshly grated nutmeg 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 3/4 cup solid vegetable shortening 6 to 7 tablespoons ice cold water Instructions: Preheat the oven to 370 degrees F. Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips. In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust. In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling. Bake until the top is golden brown and the juices are bubbling, 40 to 45 minutes. Cool on a wire rack for at least 15 minutes before serving. In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes. Preheat oven to 350 degrees F. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 14295,"Good Brew 4 gallons plus 1 pint spring water 1 (7-pound) bag of ice 1/2 pound crystal grain, milled 7 pounds light liquid malt extract 1-ounce Cascade hops 1 3/4 ounces Kent Goldings hops 1/2 teaspoon Irish moss 1 vial British Ale yeast 3/4 cup Priming sugar, boiled with 1 pint water for 5 minutes
Instructions: It is very important to sterilize all equipment that will come into contact with the beer. Also the hops, yeast, and Irish moss need to be kept refrigerated until use. Begin by sterilizing your equipment that you will use to boil the mash; the pot, metal spoon, probe of the probe thermometer, colander and strainer, including the fermenter. To sterilize everything put 2 ounces of non-scented household bleach and 3 to 4 gallons of water into the fermenter. Place other smaller items in the solution to soak. The items that are too large to fit into the fermenter can be sterilized by pouring the solution in the fermenter into and over these items and then thoroughly rinsing all equipment, including the fermenter.
After sterilization is complete you can begin brewing beer by adding 2 gallons of spring water as well as the 1/2 pound milled grain to your pot and turn the burner on to medium high. Place the probe thermometer into the pot and set the temperature to 155 degrees, once the liquid reaches 155 degrees set a timer for 30 minutes. In the meantime soak the container of liquid malt extract in warm water; it will aid in removing it from the container. After the grain has cooked for 30 minutes add 1 gallon of water and the liquid malt extract and bring to a boil stirring so that the extract does not burn on the bottom until dissolved. The liquid will foam up to the top; when it does this, turn the heat off and let it settle then turn the heat back on and bring to a boil. Let it foam again and turn the heat off, let it settle and turn the heat back on and add the hops. Add 1-ounce of the Cascade hops and 3/4-ounce of Kent goldings hops and boil for 10 minutes. Next add 1/2 teaspoon Irish moss and boil for 5 minutes. Now add the last hops, 1-ounce Kent Goldings, cover, turn off the heat and let sit for 5 minutes. Meanwhile put the last gallon and 1 pint of water as well as the bag of ice into the fermenter and fit the top with the colander and mesh strainer. Strain the mash into the fementer and allow to cool to 80 degrees before pitching the yeast. Once the mash is cooled to 80 degrees it is now safe to add the yeast, shake the vial until the liquid is well mixed and then add to the fermenter. Cover with the lid and put airlock in place. Put into cool dark place to ferment for 7 to 10 days.
Attach the siphon on the spigot and transfer beer from one fermenter to the second one. Add the sugar/water mixture. Bottle using the wand. Cap and place into a cool dark place for another 10 to 14 days.
Open and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 14296,"Pizzettes with Caramelized Onions, Goat Cheese, and Prosciutto 3 tablespoons olive oil 3 large onions, sliced (about 4 cups) 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon herbs de Provence 1 teaspoon sugar 1 ball purchased pizza dough (about 12 to 16 ounces) 3 ounces goat cheese, crumbled (about 1/2 cup) 2 to 3 ounces prosciutto (about 5 large slices), cut into 2 by 2-inch pieces Parsley or rosemary sprigs, for garnish Instructions: In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
Preheat the oven to 475 degrees F.
Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 14297,"Chili Rubbed BBQ Pork Chops 4 loin pork chops Garlic salt (recommended: Lawry's) Black pepper 2 tablespoons chili seasoning (recommended: McCormick's) 1/2 cup BBQ sauce, plus more if desired (recommended: KC Masterpiece) 1 can drained, sliced mangos 1 can tomatoes with green chilies 1 lime, cut in half Salt and freshly ground black pepper 2 tablespoons fresh cilantro, chopped Instructions: Warm Mango Salsa, recipe follows Preheat broiler. Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot. Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally. Once heated through stir in chopped cilantro and serve with pork chops. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 14298,"Passion Fruit Martini 1 shot citrus vodka 1 shot white cranberry juice 1 shot passion fruit juice 1/2 shot orange liqueur 1 tablespoon cherry juice Orange peel twist, for garnish Instructions: Combine all ingredients in a martini shaker filled with ice. Shake and strain into a martini glass. Garnish with star fruit or orange slice. ","[Prosecco, Moscato, Sauvignon Blanc]" 14299,"Pulled Pork Sandwiches