3 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons kosher salt 1 1/2 cups (18 ounces) raspberry jam or other jam 2/3 cups salted peanuts, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9312,"Shrimp Scampi Zoodles 6 tablespoons unsalted butter, cut into cubes 4 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes 1 cup dry white wine Finely grated zest of 1 lemon 1 1/2 pounds medium peeled and deveined shrimp, tails removed Kosher salt and freshly ground pepper 6 cups zucchini noodles, from 2 medium zucchinis (about 1 pound)
1/4 cup roughly chopped fresh flat-leaf parsley
Instructions: Heat the butter and 2 tablespoons oil in a large skillet over medium-high heat. Once the butter melts, add the garlic and red pepper flakes, and cook, stirring, until fragrant and the garlic is just golden, about 2 minutes. Add the wine and lemon zest and cook, reducing the sauce until the alcohol smell is gone and the sauce is a nice golden color, 4 to 5 minutes. Add the shrimp, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring frequently, until the shrimp start to turn pink on the outside but are still translucent inside, about 3 minutes. Add the zucchini noodles and toss with tongs until they are well coated with the sauce and have wilted slightly, about 3 minutes. Season to taste with salt and pepper.
Transfer to a serving bowl, drizzle with the remaining 2 tablespoons olive oil, sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9313,"Best Snickerdoodles 2 1/2 cups all-purpose flour 2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups granulated sugar 2 large eggs
1 tablespoon ground cinnamon
Instructions: Preheat the oven to 400 degrees F and line several baking sheets with parchment paper. In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside. In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined. Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat. Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9314,"Green Cauldron Broccoli Soup Olive oil, for pan 1 medium onion, chopped
2 cloves garlic, chopped
Salt and pepper Salt and pepper
2 cups chicken stock
1 cup half-and-half
4 small heads broccoli, chopped
1 package soft herbed cheese, such as Boursin 1 cup grated Monterey Jack Instructions: Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey Jack and let melt. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9315,"Biscuits and Gravy 12 ounces hot bulk sausage 12 ounces mild bulk sausage 4 tablespoons flour 1/2 gallon milk Salt Pepper Biscuits, store bought or homemade Instructions: In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 9316,"Cruising Down Collins 3 1/4 ounces unsalted butter, softened
5 1/2 ounces granulated sugar 5 1/4 ounces cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 1/2 ounces coconut milk 1 1/2 ounces whole eggs 2 ounces egg whites 1 1/2 teaspoons vanilla extract 2 1/2 ounces desiccated coconut 1 ounce granulated sugar 2 ounces dark rum 6 1/4 ounces light brown sugar 1 1/2 ounces clover honey 1/2 teaspoon ground cinnamon 1 small ripe pineapple (about 1 pound) 5 1/2 ounces unsalted butter, softened 17 1/2 ounces cream cheese 9 ounces powdered sugar 1 teaspoon vanilla extract 1 ounce tangelo-flavored paste, such as Amoretti Desiccated coconut Mandarin orange segments Rolled fondant street sign Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin pan with 12 cupcake liners.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar. Cream on high speed until the butter is light and fluffy, about 6 minutes. Sift together the flour, baking powder and salt. Set aside.
Combine the coconut milk, whole eggs, egg whites and vanilla extract. Alternately add the flour mixture and the coconut milk mixture to the creamed butter in three stages, allowing the batter to mix for 30 seconds after adding the dry or wet ingredients. Fold in the desiccated coconut. Fill the cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes.
For the dark rum syrup: Bring the granulated sugar and 1 ounce water to a gentle simmer. Remove from the heat and stir in the dark rum. Liberally douse the baked cupcakes with syrup immediately upon removing the cupcakes from the oven. Cool the cupcakes completely. For the pineapple filling: Preheat the oven to 350 degrees F. Sprinkle the brown sugar into the bottom of an 8-inch square baking dish. Drizzle the honey and sprinkle the cinnamon on top of the brown sugar. Peel, core and small dice the pineapple. Evenly distribute the pineapple over the brown sugar. Wrap the baking dish with aluminum foil and bake for 15 minutes. Remove from the oven, remove the foil and stir the pineapple and liquefied sugar. Replace the foil and bake the pineapple for another 15 minutes. Remove from the oven, remove the foil and stir the pineapple and liquefied sugar. Bake the pineapple, uncovered, for another 15 minutes. Remove from the oven and allow to cool completely. For the tangelo cream cheese icing: In the bowl of an electric mixer fitted with a paddle, beat the butter until light and fluffy on medium-high speed. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and tangelo paste and beat on medium-high speed for 2 minutes. Place in a pastry bag fitted with a large round tip. To assemble: Using an apple corer, remove the center core of the baked cupcakes and fill with oven roasted pineapple. Pipe tangelo cream cheese icing generously on top of the cupcakes. Roll the cupcake icing in toasted desiccated coconut, and garnish with a mandarin orange segment and rolled fondant street sign.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9317,"Combat Steak 1 tablespoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 bone-in rib steaks, about 10 ounces each, 1-inch thick 3 large portobello mushrooms, about 4 ounces each, or 1 pound button mushrooms 1/2 cup (1 stick) butter, divided 2 teaspoons minced garlic 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup red wine 1/2 cup crumbled blue or feta cheese, optional Instructions: In a small bowl mix the rub ingredients together. Massage the rub into both sides of each steak. Let the steaks stand at room temperature for 20 to 30 minutes before grilling. Meanwhile, prepare the mushrooms. Remove the mushroom stems and discard. Wipe the mushroom caps with a damp paper towel. If using portobello mushrooms, use a teaspoon to scrape out the dark gills. Cut each mushroom in half, and then cut each half crosswise into 1/2-inch slices. In a 12-inch skillet over medium-high heat, melt 1/4 cup of the butter. Add the mushrooms and garlic, spreading the mushrooms in a single layer. Season with salt and pepper. Cook until the mushrooms are barely tender, 4 to 5 minutes, stirring 2 or 3 times with a spoon. Add the wine and cook until nearly all the wine has evaporated, about 3 minutes, stirring once. Set aside. With the lid closed, grill the steaks over direct medium-high heat, 450 to 500 degrees F until cooked to desired doneness, 8 to 10 minutes for medium-rare, turning once with tongs or spatula. If flare-up flames occur, move the steaks temporarily over to indirect medium-high heat. Remove steaks from the grill and let rest for 2 to 3 minutes. Meanwhile, reheat the mushrooms over medium heat, adding in the remaining 1/4 cup of butter and heating until the butter has melted. Serve the steaks warm with the mushroom and butter mixture spooned over the top. Add crumbled cheese, if desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9318,"Ellen's Chocolate Biscotti 1 3/4 cups all-purpose flour 2/3 cup alkalized cocoa powder 2 teaspoons baking powder Pinch of salt 1 1/4 cup sugar 1 1/3 cups chopped, skinned hazelnut or walnuts 4 large eggs 1 teaspoon vanilla extract Instructions: Preheat oven to 325 degrees and set rack in the middle level of the oven. Cover 2 large cookie sheets or jelly roll pans with parchment or foil. Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl. Stir in the sugar and nuts. Whisk the eggs and vanilla and stir into the flour mixture to form a dough. On a lightly floured surface, press dough together. Divide dough in half and roll into a log the length of the pan (14 to 18 inches) Place each log on the pan and flatten slightly. Bake for about 30 minutes, until well risen and firm. Cool the logs on the pans. After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife. Place back on paper lined pans, cut side down, and bake again for about 20 minutes, or until dry and crisp. Cool on pans and store in a tin or plastic container with a tight fitting lid. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 9319,"Apple Pie Cupcakes Apple Filling: 3 medium apples, peeled, cored and cut into 1/8-inch-thick slices 1/4 cup granulated sugar, plus more for sprinkling 1 tablespoon fresh lemon juice Large pinch apple pie spice Pinch fine salt 2 tablespoons unsalted butter, plus melted butter, for brushing 2 teaspoons all-purpose flour Cupcakes: Cooking spray 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/4 teaspoons apple pie spice 1/4 teaspoon fine salt 3/4 cup granulated sugar 2 large eggs, at room temperature 1 1/2 sticks (12 tablespoons) unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk Whipped Topping: 3/4 cup heavy cream 3 tablespoons confectioners' sugar 1 tablespoon sour cream Apple pie spice, for sprinkling Instructions: For the apple filling: Toss together the apples, granulated sugar, lemon juice, apple pie spice and salt in a medium bowl. Melt the butter in a medium skillet over medium heat. Add the apples and cook, stirring frequently, until the apples are tender but still pliable and the liquid is simmering, about 6 minutes. Add the flour and stir until it dissolves and the liquid thickens. Remove the skillet from the heat and let the filling cool completely. Divide the filling evenly into 12 little packed mounds within the skillet; set aside. For the cupcakes: Position an oven rack in the center of the oven, and preheat the oven 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. Whisk together the flour, baking powder, apple pie spice and salt in a medium bowl. In another medium bowl, beat the sugar and eggs with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then add the vanilla. Adjust the mixer to medium-low and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the lined muffin cups easier. Divide the batter evenly among the cups of the prepared muffin tin. Top each with a mound of apple filling. Bake for 15 minutes (the cupcakes will spread quite a bit). Remove the tin from the oven, gently brush the tops of the cupcakes with melted butter and sprinkle with granulated sugar. Continue to bake until the tops of the cupcakes, which will bake and puff around the apple filling, spring back when pressed, 6 to 8 minutes more. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. For the whipped topping: Beat the heavy cream, confectioners' sugar and sour cream in a medium bowl with an electric mixer on medium-high speed until the mixture forms soft peaks. Transfer it to a pastry bag or a resealable plastic bag with one corner snipped off. Pipe a dollop of whipped topping onto each cupcake (don't completely cover the cupcake) and sprinkle with apple pie spice. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9320,"Soft-Shell Crabs with Grenobois 1 lemon 8 live soft-shell crabs Flour, for dredging 6 tablespoons unsalted butter Salt and pepper 4 tablespoons finely chopped tomato confit 1 tablespoon chopped shallots 1 tablespoon capers 1 tablespoon finely chopped parsley 1 tablespoon pitted finely chopped black olives Instructions: With a knife, cut away the skin of the lemon, removing every trace of pith and exposing the fruit. Cut between the membranes, releasing the lemon segments. Cut the segments into small dice. You will need 1 tablespoon. To clean the soft-shell crabs, cut off the gills (a cotton-like membrane under each side of the head) by lifting the sides of the upper shell and snipping with scissors. Cut off the turned under tail as well as the head directly behind the eyes. Scrape out the inside through the opening at the head with a knife, and rinse the opening under cold water. Dry the crabs with a paper towels and refrigerate until needed. Dredge each crab in flour, shaking off any excess. In a large pan over medium heat, warm 3 tablespoons of butter. Add the crabs bottom side up and cook for 3 minutes on each side. Season with salt and pepper. Remove, keep warm, and set aside. Add the remaining butter to same pan, and heat until golden brown. Add the tomato confit, capers, lemon, parsley, shallots, and olives and cook until mixture is warmed through. To serve: Place two crabs on center of plate. Add the vegetables on top of crabs and around the plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 9321,"Cheddar Baked Eggs 6 tablespoons butter 1/2 cup flour 1 1/2 cups milk, scalded 1/2 teaspoon salt 1/2 teaspoon ground white pepper 1/4 teaspoon cayenne 1 cup grated sharp cheddar cheese 1/2 cup thinly sliced green onion 12 eggs Instructions: Preheat oven to 350 degrees. In a large saute pan over low heat, melt butter. Add flour and cook for 2 to 3 minutes, taking care not to brown the flour. Slowly add hot milk, using a wire whisk to stir. Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened. Add the salt, pepper and cayenne. Stir in the cheese and the green onions. Remove from the heat when the cheese has fully melted. Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es). Break the eggs, one at a time, into a small, shallow fruit dish and slide them, one at a time, into the sauce. Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9322,"Classic Apple Pie 4 pounds mixed apples (such as Granny Smith, Gala and McIntosh) 2/3 cup granulated sugar 2 tablespoons fresh lemon juice 6 tablespoons unsalted butter 2 tablespoons all-purpose flour, plus more for dusting 1 teaspoon ground cinnamon or apple pie spice 1/4 teaspoon salt 2 disks Pie Dough, recipe follows 1 large egg, beaten Coarse sugar, for sprinkling (optional) 2 1/2 cups all-purpose flour 4 tablespoons cold vegetable shortening 2 teaspoons sugar 1 teaspoon apple cider vinegar 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces Instructions: Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the granulated sugar and lemon juice. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until softened, 12 to 15 minutes. Add the flour, cinnamon and salt and stir until the juices thicken, about 2 minutes. Remove from the heat and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.) Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Add the cooled filling and dot with the remaining 2 tablespoons butter. Roll out the remaining disk of dough into a 12-inch round. Lay the dough over the filling and press the two crusts together around the edges. Fold the overhanging dough under itself and crimp with your fingers. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust to let steam escape. Chill 1 hour. Put a baking sheet on the bottom oven rack and preheat to 425 degrees F for at least 30 minutes. Put the pie directly on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour, 10 minutes, rotating the pie as needed. (Cover the edges with foil if they are browning too quickly.) Transfer to a rack and let cool until the filling is set, about 3 hours. Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9323,"Coquito (Coconut Rum Eggnog) 6 eggs 3/4 (750 ml) bottle white rum 2 (14 ounce) cans coconut milk 2 (14 ounce) cans evaporated milk 2 (10 ounce) cans sweetened condensed milk 2 tablespoons vanilla 1 cup brandy Instructions: In a blender, beat the eggs and the rum at high speed. Lower blender setting and add all additional ingredients. Bottle and chill well. Serve in small liqueur, glasses. ","[Blanco Tequila, Dark Rum, Cream Sherry]" 9324,"25-Minute Unstuffed Pork Chops 2 1/2 cups store-bought seasoned croutons (not mini) 3 tablespoons unsalted butter, cut into small pieces 4 scallions, thinly sliced 6 dried apricots, roughly chopped 2 cups low-sodium chicken broth Kosher salt and freshly ground black pepper Four 11- to 12-ounce bone-in pork loin chops, about 1-inch thick (2 3/4 to 3 pounds total) 1 tablespoon olive oil 2 tablespoons sour cream 1 tablespoon Dijon mustard 4 side salads, for serving Instructions: Position an oven rack in the middle of the oven and preheat the broiler. Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth. Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it's okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes. Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9325,"Beet Root Salad 3 cups canned sliced beets, drained 1 red onion, sliced julienne 1/4 cup chopped fresh parsley leaves 1/4 cup red wine vinegar 1/4 salad or grapeseed oil Salt and pepper Instructions: Place all ingredients in salad bowl. Toss gently, season with salt and pepper, cover and refrigerate for 1 hour. Serve in a family style bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 9326,"Angel Hair Pasta with Lemon, Fingerling Potatoes and Sunflower Greens 4 to 6 smallish fingerling potatoes (about 4 to 6 ounces total), thoroughly washed and dried 1 tablespoons extra-virgin olive oil 2 tablespoons kosher salt, for the pasta water, plus more for seasoning Freshly ground black pepper 6 quarts water 1/2 pound dried angel hair pasta 1 cup heavy cream 1 cup sour cream Zest of 2 lemons Juice of 1 lemon Worcestershire sauce 1 small bunch chives, trimmed and minced 1/2 cup sunflower greens 4 to 6 smallish fingerling potatoes (about 4 to 6 ounces total), thoroughly washed and dried 1 tablespoons extra-virgin olive oil 2 tablespoons kosher salt, for the pasta water, plus more for seasoning Freshly ground black pepper 6 quarts water 1/2 pound dried angel hair pasta 1 cup heavy cream 1 cup sour cream Zest of 2 lemons Juice of 1 lemon Worcestershire sauce 1 small bunch chives, trimmed and minced 1/2 cup sunflower greens Instructions: Preheat the oven to 350 degrees F. Cook the potatoes: Put the potatoes on a small baking sheet. Drizzle with the olive oil and season with salt and pepper, to taste. Put the tray in the center of the oven and cook until the potatoes are tender when pierced with the tip of a knife, about 20 to 30 minutes. Set aside. Cook the pasta: Bring a large pot of water to a rolling boil over medium heat. Add the 2 tablespoons salt and bring the water back up to a boil. Add the pasta and cook for 3 minutes. Stir the pasta with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. In a large colander, drain the pasta. Reserve 1/2 a cup of the pasta liquid, in case it becomes necessary to use it later on. In a large skillet, combine the heavy cream and sour cream. Season with salt and pepper, to taste. Reduce the cream over medium heat whisking until it thickens and all of the sour cream melts, 3 to 5 minutes. Add the lemon zest, lemon juice and a \splash\ of Worcestershire sauce. Taste for seasoning. (*See Cook's Note) Stir in the chives. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to \rest\ for 2 minutes, tossing to coat, from time to time. Meanwhile, put the potatoes on a flat surface and use a sharp knife to slice them into 1/2 to 3/4-inch-thick rounds. Stir the potato slices into the pasta sauce. Serve the pasta: Warm the serving bowls. If the cream is overly thick, add a little more of the pasta cooking liquid and swirl it around over the heat for a minute. Stir in the sunflower greens and spoon the pasta into the bowls. Serve immediately. Preheat the oven to 350 degrees F. Cook the potatoes: Put the potatoes on a small baking sheet. Drizzle with the olive oil and season with salt and pepper, to taste. Put the tray in the center of the oven and cook until the potatoes are tender when pierced with the tip of a knife, about 20 to 30 minutes. Set aside. Cook the pasta: Bring a large pot of water to a rolling boil over medium heat. Add the 2 tablespoons salt and bring the water back up to a boil. Add the pasta and cook for 3 minutes. Stir the pasta with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. In a large colander, drain the pasta. Reserve 1/2 a cup of the pasta liquid, in case it becomes necessary to use it later on. In a large skillet, combine the heavy cream and sour cream. Season with salt and pepper, to taste. Reduce the cream over medium heat whisking until it thickens and all of the sour cream melts, 3 to 5 minutes. Add the lemon zest, lemon juice and a \splash\ of Worcestershire sauce. Taste for seasoning. (*See Cook's Note) Stir in the chives. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to \rest\ for 2 minutes, tossing to coat, from time to time. Meanwhile, put the potatoes on a flat surface and use a sharp knife to slice them into 1/2 to 3/4-inch-thick rounds. Stir the potato slices into the pasta sauce. Serve the pasta: Warm the serving bowls. If the cream is overly thick, add a little more of the pasta cooking liquid and swirl it around over the heat for a minute. Stir in the sunflower greens and spoon the pasta into the bowls. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9327,"Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce v1 teaspoon minced garlic 1 cup lump crabmeat, picked through for shells and cartilage 2 teaspoons fresh lemon juice, plus 2 tablespoons Salt and white pepper 4 (5 to 6 ounce) sole fillets 2 tablespoons plus 6 tablespoons unsalted butter, divided 4 tablespoons chopped parsley leaves 2 tablespoons minced garlic 1/4 cup Worcestershire sauce 1/4 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 teaspoon olive oil 2 tablespoons minced red bell pepper 2 tablespoons minced green onion 1 tablespoon minced celery Instructions: Preheat oven to 400 degrees F. Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste. Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through. Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking. Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9328,"Homemade Hanukkah Gelt Vegetable oil, for brushing 6 ounces bittersweet chocolate, finely chopped Assorted edible gold sprinkles, for decorating, such as pearlized sugar or confetti (see Cook's Note) Instructions: Brush a 24-cup mini muffin pan or two 12-cup mini muffin tins (preferably nonstick) with oil. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 90 seconds.\u202f
Divide the melted chocolate evenly among the cups of the prepared muffin tin, about 1 3/4 teaspoons per muffin cup. (You can also use a pastry bag for this part.) Tap the muffin tin against the counter to remove any air bubbles and even out the chocolate. Top with gold sprinkles and refrigerate until set, about 1 hour. Use an offset spatula to remove the chocolate from the tin.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 9329,"Seafood Linguine Fra Diavolo 6 tablespoons extra-virgin olive oil, divided 2 sliced red jalapenos 3/4 pound medium shrimp, peeled and deveined 1 tablespoon Essence, divided, recipe follows 1 cup small diced onion 2 tablespoons minced garlic 2 1/2 teaspoons crushed red pepper flakes, or to taste 2 cups canned tomato sauce 2 tablespoons, plus 1 1/4 teaspoons salt, divided 1 pound linguine 2 tablespoons tomato paste 12 littleneck clams, scrubbed 1/2 pound mussels, scrubbed and de-bearded 1/2 pound calamari, bodies diced into rings, with the tentacles 2 tablespoons chopped fresh parsley leaves 1/2 cup grated Parmesan, optional 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce. Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce, and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9330,"Lighter-Style Souperburgers 3/4 pound ground beef (85% lean) 1 medium onion, chopped (about 1/2 cup) 1 can (10 3/4 ounces) Campbell's? Healthy Request? Condensed Cream of Celery Soup 1/4 cup water 1 tablespoon ketchup 1/8 teaspoon ground black pepper 6 Pepperidge Farm? Farmhouse Premium White Rolls with Sesame Seeds OR Pepperidge Farm? Farmhouse Premium White Rolls, split Instructions: Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Stir the soup, water, ketchup and black pepper in the skillet and cook until the mixture is hot and bubbling. Divide the beef mixture among the rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9331,"No-Knead Peasant Bread 2 1/2 cups unbleached bread flour 1/2 cup whole-wheat flour 1/2 teaspoon active dry yeast 1 1/2 teaspoons salt All-purpose flour, for dusting Instructions: Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread. Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising. Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball. Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours. Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9332,"Baby Back Ribs in the Oven | Baked Baby Back Ribs 2 slabs baby back ribs, about 1 pound each (see Cook's Note) 1/4 cup light brown sugar 1 tablespoon chipotle cl powder 2 teaspoons kosher salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon seafood seasoning, such as Old Bay 1/2 teaspoon freshly ground black pepper 1 cup apple cider 2 tablespoons apple cider vinegar 1 tablespoon pure maple syrup 1 tablespoon Worcestershire sauce 2 cloves garlic, minced Instructions: In a small bowl, combine the brown sugar, chipotle cl powder, salt, onion powder, garlic powder, seafood seasoning and black pepper. Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F. In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet. Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours. Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes. While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler. Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.
","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 9333,"Shallot and Thyme-Rubbed Roasted Turkey 24 shallots, peeled and quartered 8 garlic cloves, peeled 6 Tbs. olive oil 2 sprigs fresh thyme 2 Tbs. finely chopped fresh thyme leaves 2 Tbs. Dijon mustard 1/2 tsp. kosher salt 1/2 tsp. freshly ground black pepper 15-16 lb. turkey (reserve neck, gizzard and heart) 1 large onion, coarsely chopped
2 celery stalks, coarsely chopped 2 sprigs fresh thyme
Instructions: Position oven rack in bottom third of oven and preheat to 350F. Place shallots, garlic and thyme sprigs in a small ovenproof baking dish and drizzle with olive oil. Cover dish with foil and bake until shallots are very tender but not brown, about one hour. Uncover and cool 30 minutes. Place garlic, half of shallots and oil in work bowl of a food processor. Add chopped thyme, mustard, salt and pepper. Process until almost smooth. Transfer paste to a small bowl. Shallot paste can be covered with plastic wrap and refrigerated for up to four days. Rinse turkey inside and out with cold running water and pat dry. Starting at the neck end, carefully slide your hand between the turkey's skin and breast to loosen skin. Spread a half cup of shallot paste under skin and over breast meat. Tuck wings underneath the body of the turkey and tie legs together loosely with kitchen twine or dental floss so the turkey will hold its shape. Place turkey on a small wire rack set inside a large roasting pan. Spread a half cup of shallot paste all over the outside of the turkey neck, gizzard and heart and place onion, celery and thyme sprigs in the pan around turkey. Bring a cup of the wine and two cups of the broth to a boil in a medium saucepan. Pour boiling liquid into bottom of roasting pan. Cover breast loosely with foil and place turkey in oven. Roast for one and a half hours. Add a cup of the broth and a cup of wine to the pan and roast turkey another 30 minutes. Remove foil and add a cup broth to pan. Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degrees F, another one to one and a half hours. During roasting, cover exposed parts of turkey with foil as needed to prevent over-browning and add more broth if pan juices evaporate. Remove turkey from oven and transfer to a platter. Tent turkey loosely with foil and let rest 30 minutes - its internal temperature will rise another 5-10 degrees. Reserving drippings and discard neck, gizzard and heart. Place turkey on a serving platter, carve and serve with gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9334,"Cheesy Fennel and Sopressata Baked Ziti with Pecorino Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs basil 1 large head fennel, quartered, cored and thinly sliced 1 pound dried ziti 1/4 pound thinly sliced sopressata, cut into thin strips 3 cups shredded mozzarella 1 cup grated pecorino 1 cup fresh ricotta Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil. Season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the fennel and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a large bowl. Cook the ziti in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, sopressata and half of the mozzarella and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop with spoonfuls of ricotta. Top with the remaining mozzarella and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Vermentino, Barbera, Gavi]

" 9335,"Roasted Leg of Lamb 1 (6 to 8 pound) leg of lamb, bone-in 3 tablespoons Dijon mustard, divided 1 cup dry white wine 2 cloves garlic, peeled and lightly crushed Sea or kosher salt Freshly ground black pepper 1 small bunch fresh thyme, leaves removed from stem 2 tablespoons extra-virgin olive oil 2 tablespoons dry sherry Instructions: Place the lamb on a sheet pan covered with foil. In a bowl, combine 2 tablespoons of Dijon mustard, white wine, garlic, salt, black pepper, and thyme leaves. Stir to blend and rub all over the lamb. Cover and place it in the refrigerator to marinate for a few hours or overnight, turning the lamb over from time to time and recoating it with the marinade. Preheat the oven to 425 degrees F. Remove the lamb from the marinade and season on all sides with salt, pepper and olive oil. Reserve the leftover marinade for later use. In a roasting pan fitted with a roasting rack place the lamb, fatty side up, on the rack and place it in the center of the oven. . Having the leg elevated off the bottom of the pan will allow for more even roasting. At 425 degrees F, the roast should start to brown fairly quickly. After 25 to 30 minutes, lower the oven temperature to 350 degrees F. I usually count between 12 to 14 minutes per pound of meat (including the weight of the bone) for a roast. When the oven heat is lowered, count about 30 to 40 minutes and then check the inner temperature of the thickest part of the roast with an instant-read thermometer. Cook it to about 130 degrees F. The meat, once it \rests\ will be a nice medium rare. Remove the roast and turn it fat side down onto a flat surface to rest. Resting the lamb on the opposite side will help to redistribute the juices. Note: Save the pan drippings. Place the roasting pan on the stove over medium low heat. Add the reserved marinade, dry sherry and 1 tablespoon Dijon mustard. Whisk together and simmer until thick. Transfer the sauce to a gravy boat and serve with lamb. Slice the lamb (against the grain) and serve family style. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 9336,"Six-Foot Nachos Two 14.5-ounce cans kidney beans, rinsed and drained 2 large tomatoes, finely chopped A few dashes of hot sauce Kosher salt 2 Fresno chiles, thinly sliced 2 tablespoons vegetable oil 3/4 pound fresh chorizo, casings removed 3 medium orange bell peppers, cut into a 1/4-inch dice Kosher salt 1 pound frozen corn, thawed 1/2 cup crumbled cojita cheese or grated Parmesan 1/4 cup sliced pickled pepperoncini 1/4 cup sliced pickled pepperoncini or banana peppers 1 bunch scallions, thinly sliced 1 bunch fresh cilantro, chopped 2 firm-ripe avocados, diced 1/4 head red cabbage, thinly sliced Kosher salt 1/2 small red onion, thinly sliced One 15-ounce can black beans, rinsed and drained Two 3.8-ounce cans sliced black olives, drained 8 cups whole milk One 8-ounce package cream cheese 2 pounds shredded Monterey Jack 1 pound white American cheese, cut into small pieces 3 cloves garlic, finely grated 2 tablespoons white wine vinegar Kosher salt Five 13-ounce bags tortillas chips Sour cream and your favorite salsas and hot sauces, for serving Instructions: For the red block: Toss together the kidney beans, tomatoes, hot sauce and a large pinch of salt in a medium bowl or container with a lid and refrigerate. This can be done up to 1 day ahead. For the orange block: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring and breaking up into small pieces, until browned and cooked through, about 4 minutes. Add the bell peppers and a large pinch of salt and toss until crisp-tender, about 3 minutes. Cool completely and refrigerate in a medium bowl or container with a lid. This can be done up to 1 day ahead. For the yellow block: Toss together the corn and cojita in a medium bowl or container with a lid and refrigerate. This can be done up to 1 day ahead. For the green block: Toss together the scallions and cilantro in a small bowl or container with a lid and refrigerate. This can be done up to 1 day ahead. For the purple block: Toss together the cabbage and 1/2 teaspoon salt in a medium bowl. Put the red onions in a small bowl of ice water. Let the cabbage and onions sit at room temperature for 30 minutes. Pour off any accumulated liquid from the cabbage and drain the onions. Refrigerate, separately, in their prep bowls or in containers with lids. This can be done up to 1 day ahead. For the black block: Toss together the beans and olives in a medium or container with a lid and refrigerate. This can be done up to 1 day ahead. For the cheese sauce: Working in batches, put the milk and cream cheese in a blender and puree. Pour into a very large pot and heat over medium heat, stirring frequently, until the mixture begins to bubble. Add handfuls of both the Monterey Jack and American cheese at a time, stirring well after each addition, until melted and smooth. Once all of the cheese has been added, simmer for a few minutes, then stir in the garlic, vinegar and 1 tablespoon salt. Let the cheese sauce cool and thicken. Keep warm. (The cheese sauce can be made, cooled and refrigerated up to 1 day ahead and then reheated). Makes about 12 cups. Assemble the nachos: If making ahead and refrigerating the prepared ingredients in advance, let each bowl of ingredients sit at room temperature for at least 1 hour or microwave to just take the chill off. The green layer of scallions and cilantro is the exception: Keep refrigerated until using. Tape together two 7-foot lengths of parchment or wax paper to make one double-wide 7-foot sheet. Lay it, tape-side down, down the middle of a long table or countertop. Spread the chips out into a 1-foot-wide and 6-foot-long rectangle. Ladle about 3/4 of the cheese sauce (about 8 cups) all over the chips; reserve the remaining sauce to serve on the side. Starting at the left end of the rectangle, sprinkle the red block ingredients to cover a 12-inch square and top with the sliced Fresno chiles. Next to the red block, sprinkle the orange ingredients to cover another 12 inches. Next to the orange block, follow up with the yellow ingredients and top with the sliced pepperoncini. Next sprinkle the green ingredients and top with the avocado. Then do the purple ingredients, and finally finish the last 12 inches with the black ingredients. Encourage your guests to fill their plates with nachos and top them with extra cheese sauce, sour cream, hot sauce and salsa. Platefuls of nachos can be reheated in the microwave, toaster oven or conventional oven if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 9337,"Grilled Yucca with Huancaina Sauce 1 whole yucca Salt 4 tablespoons melted butter 4 tablespoons canola oil 1/2 red onion, diced 1 aji amarillo, rib and seeds removed, diced 1 clove garlic Salt and pepper 5 ounces fresh mozzarella cheese 1 hard-boiled egg, plus chopped hard-boiled egg, for garnish, optional 1/2 cup heavy cream Nicoise olives, for garnish, optional Cilantro leaves, for garnish, optional Instructions: Peel yucca and cut into 4 cylinders; then split in half and remove the root. Place yucca in a large pot. Add enough water to cover yucca and season with salt. Bring to a boil and simmer until fork tender, about 30 minutes. Remove from heat and allow to cool. Brush with butter and place on grill. Cook about 3 to 4 minutes per side. Remove and season with salt. Meanwhile, in a skillet, heat 2 tablespoons oil over medium heat. Add onion, aji, and garlic. Season with salt and pepper and saute until onion becomes translucent. Remove from heat and add to blender. Add cheese and hard-boiled egg and blend. Slowly drizzle in heavy cream and remaining 2 tablespoons oil until sauce consistency. Adjust salt before serving. Serve yucca with huancaina sauce, garnished with hard-boiled egg, olives, and cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 9338,"Crostata with Mushrooms and Pancetta 1 1/2 cups all-purpose flour 1/2 teaspoon salt, plus 1/2 teaspoon 3 tablespoons butter, cut into small pieces 1 1/2 tablespoons lemon juice 1/2 cup mascarpone cheese 3 tablespoons ice water 2 ounces diced pancetta 1 teaspoon chopped fresh thyme (or rosemary, oregano, parsley, or a combination) 1 1/2 to 2 cups leftover side dish vegetables (like sauteed mushrooms and shallots) 1/2 cup grated cheese (try a combo of smoked mozzarella and fontina) 1/4 teaspoon freshly ground black pepper 2 tablespoons freshly grated Parmesan 1 large egg, lightly beaten Instructions: In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone. Add the mascarpone mixture to the food processor and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes. Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Add the herbs and stir. Transfer the pancetta, herbs, and the pan juices to a medium bowl. Add the leftover vegetables, grated cheeses, the remaining 1/2 teaspoon salt, and pepper. Toss to combine and set aside. Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick. Spread the vegetables out in the center of the dough leaving a 2-inch border. Sprinkle the vegetable mixture with Parmesan. Fold the border up and over the vegetables forming a crust. Using a pastry brush, brush some of the egg over the crust. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9339,"Crispy Salt and Pepper Squid with Spicy Asian Salad 1 tablespoon chili oil 1 tablespoon vegetable oil 2 lemons, juiced Salt and freshly ground white pepper 6 ounces mixed baby greens 1/2 cup peeled and julienned carrots 2 scallions, chopped lengthwise Vegetable oil, for frying 2 eggs, beaten 5 tablespoons potato starch 1 pound fresh squid (tubes and tentacles), washed, cleaned and cut into rings Sea salt and freshly ground white pepper cl flakes 2 scallions, green parts only, sliced, for garnish Instructions: For the dressing: In a small bowl, whisk together the chili oil, vegetable oil and lemon juice. Season with salt and pepper and set aside. For the salad: In a medium bowl, combine the greens, carrots and scallions, but do not add the dressing yet. Cover with a damp paper towel and set in the fridge until ready to serve. For the squid: Fill a wok or deep fryer halfway with vegetable oil and heat to 350 degrees F, or until a cube of bread turns golden browns in 15 seconds and floats to the surface. If frying in a wok, make sure that the wok is stable on a burner or wok ring. Whisk together the eggs and potato starch, and then coat each squid ring well with the batter. Carefully add the squid rings to the hot oil and fry, in batches, until a light golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt, pepper and chili flakes. When ready to serve, toss the salad with a couple tablespoons of the dressing and top with the hot crispy squid. Garnish with sthe liced scallion greens and serve. Cook's Notes: You can use frozen squid rings, but fresh are best. This dish makes a great appetizer or a shared main course. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]

" 9340,"Cranberry-Pear Galette with Pecan Crust 1/3 cup pecans 1 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon sugar, plus more for sprinkling 1/2 teaspoon kosher salt 5 tablespoons cold unsalted butter, cut into small pieces 5 ounces cold cream cheese, cut into small pieces 1 large egg, lightly beaten 1 tablespoon ice water 3 ripe pears (such as Bosc or Anjou), peeled and cut into small chunks 1 1/2 cups cranberries (fresh or frozen) 3/4 cup sugar 2 teaspoons all-purpose flour 1 teaspoon grated orange zest (optional) 1/2 teaspoon ground cinnamon 1/8 teaspoon ground allspice 1/8 teaspoon freshly grated nutmeg Pinch of kosher salt 1 tablespoon cold unsalted butter, cut into small pieces Instructions: Make the crust: Position a rack in the bottom third of the oven and preheat to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 6 minutes. Transfer to a plate and let cool. Pulse the toasted pecans, flour, sugar and salt in a food processor until the nuts are finely chopped. Add the butter and pulse about 4 times to coat the flour. Pulse in the cream cheese until the dough looks like coarse crumbs and just holds together when pinched. Pulse in the egg and ice water just until the mixture is slightly moist. The dough will be crumbly; do not overwork it. Turn out onto a piece of plastic wrap and pat into a disk, using the plastic wrap to help you. Wrap and refrigerate until firm, at least 1 hour and up to 24 hours. Line a baking sheet with parchment paper. Dust the top of the dough with flour and press and roll out into a 14-inch round on a lightly floured surface. Transfer to the baking sheet. (It's OK if the dough is larger than the baking sheet ? you'll fold in the edge.) Pinch together any cracks in the dough. Make the filling: Toss the pears, cranberries, sugar, flour, orange zest, cinnamon, allspice, nutmeg, salt and butter in a large bowl. Spread the filling over the dough, mounding it slightly in the center and leaving a 2-inch border. Fold the edge of the dough over the filling, pleating as needed. Brush the edge with water and sprinkle with sugar. Bake until the filling is soft and bubbling and the crust is golden brown, about 1 hour. Transfer to a rack and let cool completely, at least 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 9341,"Strawberry Rhubarb \Paloma
3 slices fresh rhubarb, plus more for garnish 1 strawberry, hulled 1 1/2 ounces tequila blanco 100 percent blue agave 1/2-ounce agave nectar 1/2-ounce fresh lime juice Ice Pinch salt, plus more for rimming glass 2 ounces grapefruit soda Instructions: In a cocktail shaker, add the rhubarb and the strawberry, and muddle. Add the tequila, agave nectar, lime juice and some ice and shake. Strain into an ice-filled 12-ounce Collins glass that has been rimmed with salt. Top with the grapefruit soda and a pinch of salt. ","[Tequila, Grapefruit, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce Steak:

• 1 1/2 pounds flank steak
• Salt and pepper, to taste Chimichurri Sauce: *" 9342,"Chocolate Tart From Another Planet 2/3 cup (85 grams) butter, at room temperature 3/4 cup (100 grams) confectioners' sugar
  5 large egg yolks
  1 1/4 cups (155 grams) all-purpose flour, plus more for dusting
  1/4 cup (20 grams) ground cashews or cashew flour (or other nut flour) 1/4 cup (30 grams) cocoa powder
  Pinch salt
  2 cups (350 grams) milk chocolate, chopped 1 cup (250 grams) heavy cream
  1 tablespoon (15 milliliters) honey
  3 tablespoons (50 grams) butter, diced
  Melted chocolate, for brushing the tart shell
  Instructions: For the shortcrust pastry: Preheat the oven to 325 degrees F. Combine the butter and confectioners' sugar in a bowl, whisking together until creamy and pale yellow. Add the egg yolks and mix until combined and fluffy. Add in the flour, ground cashews, cocoa powder and salt and mix together with a wooden spoon until combined. As soon as the dough comes together, shape it into a square. Place the dough over a lightly-floured work surface and sprinkle some flour on top. Roll out the dough into a 13-by-9-inch rectangle 1/2-inch thick. Roll the dough over the rolling pin to transfer it to an 11-by-8-inch tart pan. Ease the dough into the bottom and corners of the pan gently, then roll the rolling pin over the top of the pan to cut off any excess dough. Poke some holes all over with a fork. Place the crust in the freezer for 10 minutes (this will prevent shrinkage when it is baked). Bake the crust until it looks chalky and very opaque, 15 to 20 minutes. Set on a rack to cool. For the bittersweet chocolate ganache: Melt the milk chocolate slowly in the top of a double boiler or a heatproof bowl set over simmering water. Remove from the heat and let cool slightly. Combine the cream and honey in a small saucepan and bring to a boil; turn off the heat. Gradually pour the cream-honey mixture into the melted chocolate. Using a flexible spatula, mix it in energetically, drawing small circles with the spatula for an elastic, shiny consistency. Stir in the butter until shiny and well-combined. Brush a fine layer of melted chocolate over the baked tart crust to seal it and prevent it from getting soggy. Let cool until completely hardened. Pour the ganache into the crust and chill for about 2 hours. Bring the tart to room temperature before serving. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 9343,"Spicy Tomato Soup 4 cups peeled tomato chunks 3 scallions, chopped 1 jalapeno, seeded and sliced 1 lime 1 red pepper, seeded and chopped Salt Pepper Tabasco pepper sauce Instructions: In food processor combine tomatoes, scallions, jalapeno, juice of the lime, and red peppers. Process until smooth. Season with salt, pepper and a dash of Tabasco pepper sauce to taste. Chill and serve. PEELED TOMATOES Bring a large pot of water to a rolling boil. Using a paring knife make an X on the bottom of each tomato. Lower tomatoes into boiling water for 30 to 45 seconds. Remove tomatoes to a bowl of ice water to stop cooking process. Tomatoes can now be peeled with fingers ","[Rioja, Tempranillo, Garnacha, Barbera]" 9344,"Grilled Chicken Sandwich 3 to 5 pounds chicken thighs 8 fluid ounces lime juice 3 tablespoons granulated garlic 2 tablespoons oregano 4 tablespoons kosher salt 1 1/2 tablespoons black pepper 1 tablespoon chili powder 12 cups salad oil 1 (7-ounce) can chipotle chiles in adobo sauce 4 cloves garlic 4 teaspoons firmly packed brown sugar Kosher salt 1 tablespoon freshly squeezed lemon juice 1 cup prepared all-natural mayonnaise 12 cup sour cream 1 cup prepared all-natural mayonnaise 3 to 4 tablespoons store-bought or homemade pesto Artisan soft buns Chipotle Mayonnaise or Pesto Mayonnaise Grilled chicken thighs Washed, dried cilantro sprigs (1 bunch for about 8 sandwiches) Instructions: For the marinade: Combine the lime juice, garlic, oregano, 4 tablespoons salt, 1 1/2 tablespoons pepper, chili powder, and oil in a large bowl. Add the chicken and marinate for 1 hour. Preheat the grill. Lift chicken out of the marinade and grill on both sides until nicely browned and cooked through, to 165 degrees F on an instant-read thermometer.
  For the chipotle mayonnaise: In a food processor, puree the chiles to a smooth consistency. Set aside 3 tablespoons of the chipotle puree. Clean the bowl of the food processor and add the garlic and brown sugar and pulse. Scrape down the sides of the work bowl and add 1/2 teaspoon salt, lemon juice, mayonnaise, sour cream and the reserved chipotle puree. Process to combine thoroughly. Store the mixture in an airtight container for up to 3 weeks.
  For the pesto mayonnaise: Combine the mayonnaise and pesto. Store the mixture in the refrigerator for up to 3 weeks in an airtight container.
  To assemble: Spread the mayonnaise on the cut-side of the top and bottom halves of the buns. Top with Maximus Minimus Grilled Chicken thighs and cilantro (the more the better). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9345,"Spaghetti with Red Clam Sauce Three 6 1/2-ounce cans minced or whole clams 1/4 cup extra-virgin olive oil 6 cloves garlic, minced 1/2 teaspoon red pepper flakes or more to taste One 28-ounce can whole tomatoes packed in juice, drained, and chopped 1 pound dry spaghetti or linguini
  10 fresh basil leaves, chopped 2 tablespoons finely chopped flat-leaf parsley Kosher salt Freshly ground black pepper Instructions: Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.
  ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 9346,"Ice Cream Cookie Sandwich 2 teaspoons vanilla extract 2 cups rolled oats 1/2 cup butter 1/2 cup smooth peanut butter 1 cup sugar 1 cup brown sugar 2 cups flour 1 teaspoon baking soda 12 ounces chocolate chips 1/2 teaspoon salt 8 ounces semisweet chocolate, grated 2 eggs 1 teaspoon baking powder Instructions: Place oats in a blender and spin to fine powder. Set aside. Using a kitchen mixer, cream the butter with peanut butter and both sugars then slowly add eggs and vanilla. In a separate bowl sift together flour, oat powder, salt, baking powder, and soda. Now slowly mix the dry into the sugar and butter mixture and then blend in the grated semisweet chocolate. Remove from blender and stir in the chocolate chips. Place large sized cookies on a baking sheet and bake for 10 minutes in a preheated 375 degree oven. Assembly for Ice Cream Sandwich: Using 2 of Amy's Super Cookies and big helping softened premium vanilla ice cream, spoon the ice cream on the flat side of 1 of the cookies and top with another cookie. Wrap the cookie sandwich in foil and allow to harden in the freezer. For an added treat, dip half of the sandwich in melted chocolate prior to serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 9347,"Spiced Fruit Chips 3 tablespoons granulated sugar 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 1 medium Bosc pear or Fuji apple Instructions: Heat oven to 200 degrees F. Combine sugar and spice in a small bowl and mix until evenly combined. Stem fruit and, using a mandoline, slice lengthwise into paper-thin slices, about 1/16-inch thick. Line 2 baking sheets with parchment paper or silicone baking mats and evenly space fruit on the sheets. Sprinkle sugar mixture over fruit and bake until lightly brown and dry and crisp around edges, about 2 hours. Let cool on baking sheets. Chips can be stored at room temperature in an airtight container for up to 10 days. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 9348,"Egg Fu Young with Roasted Red Pepper and Sweet cl Sauce 1 red bell pepper, seeded and sliced into strips Olive oil, as needed
  Sea salt and freshly ground black pepper
  5 tablespoons sweet cl sauce
  1 teaspoon lime juice 3 tablespoons groundnut oil (peanut), divided 1 small handful fresh shiitake or chestnut mushrooms, sliced 1 red bell pepper, seeded and diced 3 ounces smoked bacon, diced 5 eggs, lightly beaten Dash light soy sauce Pinch freshly ground black pepper Mixed salad leaves, as needed Hot sauce, optional (recommended: Tabasco) Instructions: To make the sauce: Preheat the oven to 400 degrees F. Place the sliced peppers in a sheet pan and drizzle over some olive oil, and season with salt, and pepper, to taste. Roast the peppers for 10 minutes, and then remove them from the oven. Cook's Note: For this sauce, you can cheat and buy ready roasted sweet peppers!
  Combine the roasted peppers with the sweet cl sauce, and lime juice in a bowl, and blend well. Chill the peppers until ready to serve.
  To make the egg fu young: Heat a wok over a high heat, and add 1 tablespoon groundnut oil. Add the mushrooms, red bell pepper, bacon, and stir-fry for 1 minute, or until fragrant.
  Add the stir-fry mixture to the beaten eggs, discarding any liquid from the wok.
  Wipe down the wok, set it over a high heat, and add 2 tablespoons groundnut oil, swirling to coat the wok. Pour in half of the egg mixture, and cook for 1 minute, or until the eggs are slightly golden brown on the underside. Then, flip the eggs over, and cook for another minute on the second side. Transfer the omelette to a warmed plate, and cover with foil while you make the second batch in the same way.
  Serve the dish with mixed salad leaves tossed with a dash of the red pepper and cl sauce. If you have not prepared the sauce, substitute a few drops of hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 9349,"Spaghetti and Meatballs 1 tablespoon olive oil 1 pound spaghetti 1 pound extra-lean ground beef 1 teaspoon salt-free garlic and herb seasoning Salt and pepper 2 (28-ounce) cans diced tomatoes 6-ounce can tomato paste 1 teaspoon dried oregano 1/2 teaspoon crushed red pepper flakes 1/4 cup torn fresh basil leaves 1/4 cup grated Parmesan Instructions: Heat oil in a large stock pot or Dutch oven over medium heat. Cook spaghetti according to package directions. In a large bowl, combine beef and garlic and herb seasoning, 1 teaspoon each salt and pepper. Mix well and shape mixture into meatballs (about 16 meatballs). Add meatballs and cook 5 minutes, until golden brown on all sides. Add tomatoes, tomato paste, oregano, and red pepper flakes and bring to a simmer. Simmer 10 minutes, until meatballs are cooked through. Reserve 1 1/2 cups sauce for another meal. Remove from heat and stir in basil. Serve sauce over spaghetti. Top with Parmesan just before serving. ","[Chianti, Barbera, Montepulciano, Tempranillo]" 9350,"Potato Cappuccino Soup 1 white onion 1 ounce olive oil 1 head garlic, crushed 8 ounces chicken broth, plus 8 ounces 1 pound potatoes, steamed, peeled and quartered 4 asparagus stalks 1 leek, cleaned and cut in 1/2 lengthwise 1 ounce shallots, diced finely 1 tablespoon olive oil 1 white onion, diced finely 6 ounces heavy cream 6 ounces chicken broth 3 asparagus stalks Aged balsamic vinegar Extra-virgin olive oil Instructions: To make the soup, begin by cutting the onion, and slowly cook it in a copper pot with some olive oil. Add the crushed garlic cloves and cook for 2 minutes. Add 1/2 of the chicken broth and cook onions until they are transparent. Add the remaining broth and the steamed, peeled, and quartered potatoes, and let simmer over low heat for 10 minutes. Boil the asparagus in salted water for 2 minutes. Add the cooked asparagus to the potato and onion mixture. Blend mixture in a food processor until smooth, strain through a chinois or cheesecloth, set aside and keep warm. To prepare the foam, steam the leek and set aside. Saute the shallots and the onion with 1 tablespoons olive oil in a saucepan until translucent. Add the heavy cream and broth, and then add the leek and the asparagus. When everything is cooked sufficiently, approximately 10 minutes, put everything into the food processor. Blend until all of the ingredients are well pureed. Pass through the chinois several times until you have a perfectly creamy sauce. Let the mixture cool, and place into a siphon with a double charge of gas. This will help you create the foam. To serve, pour the warm velvet potato soup into large cappuccino cups. Use the siphon to create the foam top, like a real cappuccino. Finish with a drizzle of aged balsamic vinegar and extra virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 9351,"Assorted Greens with Feta, Cinnamon Dusted Pecans and Raspberry Vinaigrette 1 tablespoon sugar 1/2 teaspoon Spice Islands? Ground Saigon Cinnamon 1 tablespoon butter OR margarine 3/4 cup pecan halves 2/3 cup frozen, unsweetened raspberries 1/4 cup water 1/4 cup red wine vinegar 1/2 cup Karo? Light Corn Syrup 1-1/2 teaspoons Spice Islands? Ground Mustard 1 cup Mazola? Corn Oil 1-1/2 teaspoons Spice Islands? Chives Dash Spice Islands? Fine Grind Black Pepper Dash salt 5 ounces salad greens 2/3 cup crumbled Feta cheese Fresh raspberries, optional Instructions: Pecans: Combine sugar and cinnamon and set aside. Melt butter over medium heat in a large skillet. Add pecans and stir constantly until pecans are lightly toasted, about 5 minutes. Remove from heat and immediately add cinnamon sugar mixture. Stir well to mix. Pour onto a foil lined tray. Cool completely. Can be stored in air-tight container for up to two weeks. Vinaigrette: Combine raspberries, water, vinegar, corn syrup and ground mustard in a blender or food processor. Blend until smooth. Gradually add oil. Stir in chives and season with pepper and salt. Chill until ready to serve. Combine salad greens with feta cheese. Top with fresh raspberries, if desired. Drizzle with Raspberry Vinaigrette and top with Cinnamon Dusted Pecans. Reserve remaining vinaigrette for another meal. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9352,"Glazed Spinach Salad 3 tablespoons extra-virgin olive oil, 3 turns of the pan 1 large shallot, chopped 2 tablespoons rice wine vinegar, a couple of splashes 1 tablespoon soy sauce, eyeball it 1/4 cup Chinese duck or plum sauce, eyeball it A few dashes hot sauce 1 1/2 pounds triple washed spinach, coarsely chopped Salt and pepper 1 tablespoon toasted sesame seeds, available on International foods aisle Instructions: Heat the extra-virgin olive oil, 3 turns of the pan, in a deep skillet over medium heat. Add shallots to hot oil and saute them for 2 minutes. Add vinegar and soy and whisk into duck sauce. Reduce heat to low. Add hot sauce to dressing and pile in half the spinach. Turn spinach carefully with tongs. When it wilts down, 2 minutes, add the remaining greens and wilt. Season the warm salad with salt and pepper to your taste. Serve the spinach with toasted sesame seeds sprinkled over top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9353,"Minted Green Pea Timbales 1 tablespoon salt 4 cups peas 2 1/2 tablespoons mint, chopped, plus sprigs for garnish 1/4 teaspoon granulated sugar 1/4 teaspoon pepper 3 egg whites 1/2 cup whipped cream Sour cream or creme fraiche Instructions: Dissolve all but 1/4 teaspoon salt in large pot of boiling water. Add peas. Blanch 2 minutes. Drain and rinse under cold water. Chill and drain thoroughly. Puree in blender or food processor the peas, mint, and sugar remaining salt and pepper until smooth. Continue to puree while adding egg whites 1 at a time. Pour in cream. Blend until combined. Divide mixture among 6 greased 1/2 cup ramekins or custard cups. Set ramekins in baking pan. Add boiling water to pan to halfway up sides of ramekins. Cover with foil and vent. Bake in a preheated 350 degree oven for 30 minutes or until toothpick inserted in center pulls clean. Let set a few minutes. Run sharp knife around edges and invert onto serving dish. Garnish with mint sprig and dollop of sour cream or creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9354,"Red Lentil Pate 1 cup large or small red lentils, sorted and rinsed 4 cups water 1 bay leaf 3 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1/3 cup pine nuts 3 garlic cloves, finely chopped 1 tablespoon tomato paste 1 teaspoon ground coriander 1/2 teaspoon ground caraway seeds 1/2 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 teaspoon coarse sea salt or kosher salt Freshly squeezed juice of 1/2 lemon Pita toasts, to serve Crudite, to serve Instructions: In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain. While the lentils simmer, in a small saute pan over medium heat, warm the oil. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan. Remove from the heat. In a food processor, add the lentils and onion mixture and puree until smooth. Transfer to a serving bowl and serve at once. May be covered and chilled and served cold. Serve with pita toasts or crudite. ","[Syrah, Tempranillo, Garnacha, Barbera]" 9355,"Vietnamese \Pho\ Rice Noodle Soup with Beef 5 pounds beef marrow or knuckle bones 2 pounds beef chuck, cut into 2 pieces 1 (3-inch) piece ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred 2 yellow onions, peeled and charred 1/4-cup fish sauce 3 ounces rock sugar, or 3 tablespoons sugar 10 whole star anise, lightly toasted in a dry pan 1 tablespoon sea salt 1 pound dried 1/16 inch wide rice sticks, soaked, cooked and drained 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain Instructions: In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked (this cleans the bones and meat and reduces the impurities that can cloud the broth). When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove 1 piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices, and set aside. Let the other piece of beef chuck continue to cook in the simmering broth. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag or piece of cheesecloth and add to the broth. Let infuse until the broth is fragrant about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions, and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chiles, lime juice, and black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 9356,"Pineapple Upside Down Cake 1/2 cup dried cherries 1 cup apple juice, boiling 1 pineapple, skinned and core removed 2 cups cake flour 1 tablespoon baking powder Pinch salt 1 1/4 cups granulated sugar 6 tablespoons (3/4 stick) unsalted butter, room temperature 1 cup dark brown sugar, firmly packed 2 vanilla beans, scraped 4 large eggs 3/4 cup whole milk 2 cups heavy cream Instructions: Preheat oven to 350 degrees. Rehydrate the cherries in the apple juice and let soak until tender. Drain and chop. Slice the pineapple as thin as possible. Sift together the flour, baking powder and salt, 3 times over parchment paper. In a heavy saucepan, heat 1 cup granulated sugar and cook until amber in color, about 5 minutes. Remove from heat and add 3 tablespoons of the butter. Mix carefully with a wooden spoon. Pour the caramel into a 10-inch cake pan and spread around the bottom. Sprinkle with brown sugar. Line the pan with overlapping pineapple slices, covering the entire pan. In the bowl of a mixer, cream together remaining 3 tablespoons butter and vanilla scrapings with remaining 1/4 cup granulated sugar. Add the eggs, 1 at a time, and mix until fluffy. Add the milk alternating in three additions with the sifted dry ingredients. Fold in the cherries. Transfer to the pineapple lined pan. Bake until a cake tester comes out clean, about 70 minutes. Invert onto a cake plate. While the caramel left in the bottom of the pan is still hot, quickly transfer it to a saucepot over low heat. Add heavy cream and stir to make a sauce. Let thicken and serve with cake. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 9357,"Grilled Mahi Mahi with Blood Orange Sauce and Salsa 4 (6 ounce) mahi mahi fillets Coarse salt 1 tablespoon olive oil 4 blood oranges, peeled and sectioned 1 bunch cilantro, leaves only, roughly chopped 1 Arbol cl 1 small red onion, julienned 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon coarse salt 1/2 teaspoon cracked black pepper 1 cup blood orange juice (about 6 blood oranges) 2 shallots, finely chopped 1/4 cup red wine vinegar 1/2 cup dry white wine 1/4 cup heavy cream 1/2 cup butter, cut into 1/2 inch cubes Instructions: Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side. To make the salsa, combine the blood oranges, cilantro, Arbol cl, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside. To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9358,"Lime Yogurt Cake with Rosewater and Pistachios 8 ounces self-rising flour 1 teaspoon baking powder Pinch of salt 3 ounces ground almonds 3 1/2 ounces superfine sugar 2 medium eggs 1 generous tablespoon (2 ounces) honey 9 ounces plain yogurt 1/2 cup sunflower oil Finely grated zest of 1 lime 3 1/2 ounces superfine sugar Juice of 1 lime 1 to 2 tablespoons rosewater 2 ounces unsalted pistachios, coarsely chopped, optional Rose petals, optional Cream, plain yogurt, sliced mangoes or berries, for serving Instructions: Preheat the oven to 350 degrees F. Line the base and sides of an 8 1/2-inch springform pan with greaseproof or parchment paper. Sift the flour, baking powder, and salt into a large bowl. Add the ground almonds and sugar, and mix.
In a medium-sized bowl, mix together the eggs, honey, yogurt, sunflower oil, and lime zest. Make a well in the center of the dry ingredients, and slowly pour in the wet ingredients, bringing the ingredients together with a whisk until they are just combined. Add some chopped pistachios to the mixture if you wish, or reserve for decorating, if using. Pour the batter into the prepared pan, and bake until a skewer inserted into the center of the cake comes out clean, about 50 minutes. Allow the cake to cool in the pan for about 20 minutes.
To make the syrup: In a small saucepan, boil half a cup water and the sugar until reduced by half, about 5 minutes. Add the lime juice, and boil for another 2 minutes, then cool, and add rosewater to taste. With a fine skewer, poke holes on top of the warm cake and, with a tablespoon, spoon the syrup all over the top. Scatter the pistachios over, if using, and let sit for 1 hour. Decorate with rose petals, if using. Serve with cream, yogurt, sliced mangos or berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 9359,"BBQ Pulled Pork Frito Pie 2 cups BBQ pulled pork 2 cups of your favorite BBQ sauce 2 cans black beans, drained, rinsed and drained again Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 5 large eggs 3 cups Fritos corn chips 3/4 cup grated white Cheddar 3/4 cup grated Monterey jack 1/4 cup fresh cilantro leaves 4 green onions, thinly sliced 1/2 cup pickled onions or chiles or a combination Instructions: Combine the pork with 1 1/2 cups of the BBQ sauce in a medium saucepan, bring to a simmer over low heat and cook until heated through, about 10 minutes. Meanwhile, combine the black beans, the remaining 1/2 cup BBQ sauce, a splash of water and some salt and pepper in a medium saucepan. Bring to a simmer and cook until heated through, about 5 minutes. Melt the butter in a large nonstick skillet over medium heat, crack the eggs into the pan, season the tops with salt and pepper and cook until the whites are milky white and the yolks are slightly firm, about 4 minutes. Scatter the chips on a platter and scatter half of the Cheddar and Monterey jack over the top. Now spoon on the hot pork and beans and top with the remaining cheese. Sprinkle the cilantro and green onions over the top. Slide the eggs in a single layer on top and sprinkle with the pickled onions. Cut into wedges and serve. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 9360,"Pink Grapefruit Cupcakes with Guava Truffle Cookies and Rosewater Frosting 1 3/4 cups cake flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons butter, cubed 1 1/4 cups sugar 2 extra-large whole eggs 3 large egg yolks 1 1/2 teaspoons grapefruit oil 3 tablespoons grapefruit zest 1/4 cup vegetable oil 1/3 cup grapefruit juice Guava Truffle Cookies, recipe follows Rosewater Frosting, recipe follows 2 1/2 cups vanilla sandwich wafer cookies, finely ground 1/8 teaspoon salt 6 tablespoons unsalted butter, melted 3 teaspoons guava extract, divided 2 cups white chocolate chips 1/4 (14-ounce) can condensed milk 16 ounces cream cheese, softened 6 teaspoons rosewater 1 1/8 cup sifted powdered sugar 4 to 8 teaspoons cream, as needed Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners. Sift together the flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and yolks, 1 at a time, and then stir in the grapefruit oil and grapefruit zest. Stir in the vegetable oil. Fold in the flour mixture, alternating with the grapefruit juice. Fill the cupcake liners about two-thirds full. Put in a piece of Guava Truffle Cookie in each cup. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 12 minutes. Cool completely, and then frost with Rosewater Frosting and enjoy! Preheat the oven to 350 degrees F. Combine the cookie crumbs and salt with the melted butter and 1 teaspoon guava extract. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Stir in the remaining 2 teaspoons guava extract. Pour over the cookie crust and let cool. Beat the cream cheese until soft and smooth. Beat in the rose water. Beat in the powdered sugar. Beat in the cream, 1 teaspoon at a time, if the frosting is too thick. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

Note: The wine pairing suggestions are based on general flavor profiles and may not be an exact match for every individual's taste preferences." 9361,"Fruit Pizza with Summer Berries 1 cup white whole-wheat flour, plus more for dusting 1/4 teaspoon baking powder 1/8 teaspoon fine salt
3/4 cup sugar 7 tablespoons unsalted butter 2 teaspoons lemon zest 1 teaspoon pure vanilla extract 1 large egg 8 ounces light cream cheese, at room temperature 3/4 cup nonfat Greek yogurt 2 tablespoons honey 10 blackberries
1/3 cup blueberries 20 raspberries 10 blackberries 3 tablespoons shredded unsweetened coconut
Instructions: For the pizza dough: Whisk together the flour, baking powder and salt in a medium bowl. Beat together the sugar and butter on medium-low speed in a stand mixer fitted with a paddle attachment until light and creamy. Beat in the lemon zest, vanilla and egg. Increase the speed to medium and add the flour mixture in 2 batches, scraping down the sides of the bowl as necessary, and beat until just incorporated.
Divide the dough in half and pat each piece into a disk. Wrap separately with plastic wrap and freeze for 45 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment and dust it with flour. Roll one of the discs into a round that is approximately 1/4 inch thick and 6 1/2 inches across. Put a plate or inverted bowl of a similar size on top of the dough and cut off any excess dough to create a clean edge. Transfer to a lightly-floured work surface. Dust the baking sheet again with flour and repeat with the second disc. Brush off the baking sheet and arrange the 2 dough rounds on it. Bake until lightly browned around the edges, about 15 minutes. Cool completely on the baking sheet.
Meanwhile, make the frosting: Beat together the cream cheese, yogurt and honey on medium speed in a stand mixer fitted with a paddle attachment until thick and smooth. Mash the blackberries in a small bowl. Strain through a fine mesh sieve; you should have about 2 tablespoons of juice (see Cook's Note). Add the juice to the cream cheese mixture and beat until the frosting is purple with no white streaks. Frost the 2 cooled \pizza\ rounds. Refrigerate until ready to serve.
Decorate each pizza with blueberries, raspberries and blackberries. Sprinkle each with coconut. Slice each pizza into 4 pieces.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 9362,"Cranberry Muffin 1/2 quart whole eggs 1/4 quart oil 1 pounds butter, softened 1/4 pound baker's shortening 3/8-ounce salt 1 pound sugar 1 1/2 ounces vanilla extract 1/8 teaspoon butter flavoring 1 3/8 ounces baking powder 1 1/8 pounds bread flour 1 1/2 cups whole fresh cranberries Instructions: Preheat the oven to 325 degrees F. Mix all ingredients for 10 minutes, but don't over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean. ","[Chardonnay, Riesling, Gewrztraminer]" 9363,"Spicy Pork Ribs with Tangy Slaw 6 racks baby back ribs 1 tablespoon ground cumin 1 tablespoon paprika 2 teaspoons red pepper flakes Salt and freshly ground black pepper 1 (12-ounce) bottle light beer (recommended: Miller MGD 64) 1 lemon, zested 2 tablespoons tomato paste 2 Roma tomatoes, chopped 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/2 yellow onion, sliced 2 cloves garlic, chopped 2 limes, juiced 2 avocados, diced 1 cabbage head, shaved 1 cucumber, seeded and shaved 1 fennel bulb, shaved 1 jalapeno, diced 1 bunch fresh cilantro, chopped 1/2 red onion, shaved Salt and freshly ground black pepper Instructions: For the ribs: Preheat the oven to 400 degrees F. Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes. In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours. While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate. To prepare: Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 9364,"Buttermilk Pecan Pancakes with Mamma Callie's Syrup 2 cups unbleached all-purpose flour 3 tablespoons sugar 1/2 teaspoon table salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2 cups buttermilk 2 large eggs 1/4 cup unsalted butter, melted and cooled, plus more for frying Vegetable oil, for frying Chopped pecans, to distribute over pancakes Mamma Callies Syrup, for serving, recipe follows 3/4 cup water 1 cup light brown sugar Small pinch salt Instructions: Preheat the oven to 200 degrees F. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. Add the buttermilk, eggs, and cooled melted butter to a second bowl and whisk to combine. Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you will end up with tough and chewy pancakes. Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once butter melts, wipe skillet with a paper towel. Ladle about 1/4 cup of batter onto the griddle for each pancake. Evenly distribute chopped pecans on top of the pancakes. Cook the pancakes until the bubbles begin to burst on the surface, about 3 minutes, flip and continue cooking until the second side is a nice golden brown, about 2 more minutes. Repeat with remaining pancakes. Put the finished pancakes onto a sheet tray and let sit in the oven to stay warm as you finish. Arrange the pancakes on individual plates and serve with the syrup. Add the water, brown sugar and salt into a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 9365,"Pots de Creme 1 pound swiss chocolate 2 cups warm milk 6 egg yolks, beaten 1 tablespoon Bourbon whiskey Instructions: Melt chocolate in warm milk. Stir until it boils and the chocolate coats the spoon. Remove from heat. Stir into the egg yolks and add the Bourbon. Pour into the pots de creme cups. Use the leftover egg whites to make small meringues to serve with the pots de creme and a slivered orange rind for the garnish. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 9366,"Steak Panzanella Salad 2 pints grape or small cherry tomatoes, halved Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
Two 8-ounce boneless New York strip steaks
One 11.25-ounce box frozen Texas toast (about 8 slices)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
10 large fresh basil leaves
Instructions: Place the tomatoes in a medium bowl. Sprinkle 1 teaspoon salt over the tomatoes and stir until coated. Set aside for 1 hour. Preheat a grill for cooking over medium-high heat. Brush the grill grates with the vegetable oil. Sprinkle the steaks generously with salt and pepper on all sides. Place the steaks on the grill and cook, flipping only once, about 4 minutes per side or until desired degree of doneness is reached. Set aside to rest for 10 minutes. Prepare the Texas toast on the grill, grilling about 2 minutes more per side than the package instructions call for to make the bread extra-crispy. Cut the toast into bite-sized pieces and set aside. Pour off any juice that has collected from the tomatoes into a large bowl for the vinaigrette. Whisk in the vinegar and mustard. While continuously whisking, slowly pour in the olive oil until the mixture is throughly combined and emulsified. Add the tomatoes to the vinaigrette. Cut the steaks into 1-inch cubes, discarding any large pieces of fat. Add the cubes of steak and toast to the tomatoes and vinaigrette and tear 5 basil leaves into the bowl. Toss gently to combine. Pour the salad onto a serving platter and tear the remaining basil leaves over the top. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9367,"Eton Mess 4 (6-ounce) packages fresh raspberries 1 cup plus 3 tablespoons sugar 1 tablespoon freshly squeezed lemon juice 1 tablespoon framboise liqueur 1 1/2 cups cold heavy cream 1 teaspoon pure vanilla extract 3 3-inch bakery meringue shells, broken into pieces Instructions: Pour 2 packages of the raspberries, 1 cup of the sugar and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar and the vanilla together on medium-high speed until it forms firm peaks. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9368,"Vegetable Tarte Tatin 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds 2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds 2 medium parsnips, peeled and cut into 1/2-inch-thick rounds 1 small onion, cut into 1/2-inch-thick rounds 4 cloves garlic, halved 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 3/4 cup sugar 1 tablespoon white wine vinegar 1 tablespoon small fresh sage leaves 1 tablespoon fresh oregano leaves 6 ounces mozzarella, grated (about 1 cup) 1 8 .5-ounce sheet frozen puff pastry, thawed All-purpose flour, for dusting Instructions: Preheat the oven to 400 degrees F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly. Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top. Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella. Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes. Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 9369,"Ponche (Tequila Punch) 8 cups diced fresh fruits, such as melon, pineapple, apples, pears, and halved grapes 4 cups chilled silver tequila
3 cups chilled dry Champagne 3 cups chilled Sauternes 1/2 cup simple syrup or to taste Juice of one lime Instructions: In large punch bowl, combine all ingredients and stir over ice. ","[Tequila, Sparkling Wine, Sauternes]" 9370,"Flower Sugar Cookies 1 cup unsalted butter, slightly softened 1/2 cup light brown sugar 1 large egg 2 teaspoons pure vanilla extract 2 cups all-purpose flour, plus additional for rolling out dough 1/4 teaspoon fine salt 1/4 cup water 3 tablespoons egg white powder 2 cups confectioners' sugar Sprinkles, chocolate chips, candies, or colored sugars, as desired Instructions: For the cookies: Beat the butter in a large bowl with a handheld mixer until fluffy. Scrape down the sides of the bowl, add brown sugar, and continue beating until light, 2 to 3 minutes. Add egg and vanilla extract, beating until smooth. Gradually add the 2 cups flour and salt while mixing slowly to make a rough dough. Press dough into a ball by hand. Lightly dust the cookie dough with flour and roll it between 2 pieces of waxed paper into a 1/4-inch-thick disk. Slide the disk in the paper onto a cookie sheet and freeze until firm, about 20 minutes (or refrigerate about 1 hour). Evenly space the racks in the oven and preheat to 350 degrees F. Transfer the dough to the work surface and remove the top sheet of paper. Cut into cookies with a 4-inch flower or other decorative cutter and transfer them to a parchment-lined or nonstick baking sheet. Press excess dough together and roll and cut into cookies as well. Bake until cookies' edges are golden, about 20 minutes. Cool on a rack. For the icing: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. Spread a layer of icing over the entire surface of the cookies (or just in the center, if desired) with the back of a teaspoon. Place sprinkles, chocolate chips, or candies in the center of the cookies. Let rest until the icing sets, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9371,"Crepes with Seafood Filling and Lobster Sauce 1 cup Wondra flour 1 cup milk 1/3 cup cold water 3 large eggs, slightly beaten Salt to taste 6 tablespoons melted unsalted butter, plus additional for brushing pan 2 tablespoons unsalted butter 3 tablespoons minced shallots 1 1/4 cups diced cooked shellfish 1 cup dry white wine 4 tablespoons Madeira Salt and pepper, to taste 2 tablespoons minced fresh chives 2 tablespoons unsalted butter 2 tablespoons flour 1 cup hot milk 1 egg yolk 1/4 cup heavy cream Freshly grated nutmeg, to taste Salt and pepper, to taste 1/4 cup grated Swiss cheese 3 tablespoons unsalted butter 3 tablespoons flour 2 cups hot lobster stock, or fish broth Salt and pepper, to taste 2 tablespoons heavy cream 6 tablespoons lobster butter, recipe follows Grated Swiss cheese, to taste 1 1-pound lobster, steamed 6 ounces unsalted butter, melted Instructions: Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted. Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9372,"White Christmas Margarita 1 1/2 cups frozen cranberries 1 cup tequila blanco
2/3 cup fresh lime juice (from about 6 limes), plus 4 lime slices, for serving
6 tablespoons orange-flavored liqueur, such as triple sec
3 tablespoons unsweetened coconut milk
3 tablespoons superfine sugar
1/2 cup light corn syrup
2 tablespoons extra-fine shredded unsweetened coconut
Kosher salt
Instructions: Divide the cranberries among the sections of a standard (12-cube) ice cube tray. Fill the tray sections with water and freeze until frozen, at least 4 hours and up to overnight. Add 1/2 cup of the tequila, 1/3 cup of the lime juice, 3 tablespoons of the orange liqueur, 1 1/2 tablespoons of the coconut milk and 1 tablespoon of the superfine sugar to a large cocktail shaker. Fill with plain ice cubes and shake vigorously until well mixed and very cold.
Pour the corn syrup onto a small shallow plate. Mix 1 tablespoon of the superfine sugar with the shredded coconut and 1 tablespoon salt on another shallow plate. Dip the rim of a margarita (or other wide-mouth) glass in the corn syrup, then dip the rim in the sugar mixture until well coated. Repeat with 3 more glasses. Pour the shaken margarita mixture into 2 of the prepared glasses. Add 3 of the cranberry ice cubes to each and garnish with a single lime slice.
Repeat with the remaining cocktail ingredients, dividing it between the remaining 2 prepared glasses and adding 3 cranberry ice cubes and a lime slice to each. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9373,"Classic Pumpkin Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon salt 2 tablespoons cold vegetable shortening 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes 2 tablespoons ice water, plus more if needed 2 cinnamon sticks 1 12-ounce can evaporated milk 1 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1 15-ounce can pure pumpkin 3/4 cup sugar 1/4 teaspoon salt 2 large eggs Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and 3 tablespoons butter and pulse into pebble-size pieces. Add the remaining butter and pulse until pea-size pieces form. Add the ice water; pulse a few times to combine. If the dough doesn\u2019t hold together when you squeeze it, add more ice water, 1/2 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Tuck the overhanging dough under itself; crimp the edges with a fork. Chill until very firm, 20 minutes in the freezer or 1 hour in the refrigerator. Preheat the oven to 350?. Line the pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the crust is light brown around the edges, about 25 minutes. Remove the parchment and weights and continue baking until the crust is light brown all over, 10 to 15 more minutes. Transfer to a rack to cool completely. Meanwhile, make the filling: Break the cinnamon sticks in half and put in a medium saucepan over medium heat. Toast, stirring, about 5 minutes. Add the evaporated milk, ginger, nutmeg and cloves and cook, whisking, until the milk comes to a simmer, 4 to 5 minutes. Remove from the heat and let steep, 15 minutes. Discard the cinnamon sticks and add the pumpkin, sugar and salt; whisk until smooth. Whisk in the eggs until just combined. Pour the filling into the cooled pie crust and bake until set and no longer wet and jiggly in the center, 50 to 60 minutes. (If the crust is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9374,"Creamy Fish Enchiladas 2 pounds halibut or other firm, sustainable white fish Olive oil cooking spray
Seafood seasoning, such as Old Bay, for sprinkling
1 lime One 8-ounce brick cream cheese or Neufchatel, softened
1 cup sour cream
1 teaspoon ground coriander, 1/3 palmful
1 teaspoon ground cumin, 1/3 palmful
2 small cans diced green chiles, drained
2 cups shredded Monterey Jack cheese
2 to 3 tablespoons chopped fresh cilantro or parsley
2 tablespoons finely chopped fresh dill, or 1 teaspoon dried dill
Kosher salt and ground black pepper
Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
1 to 1 1/2 cups heavy cream
1 cup grated Parmigiano-Reggiano Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro
Instructions: Preheat a broiler. Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime. In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes. Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking. Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 9375,"Creamy Rice Pudding with the Quickest Strawberry Jam 2 pounds strawberries, hulled, washed and drained 1/2 cup sugar 5 cups organic whole milk 7 ounces medium-grain rice 2 tablespoons vanilla sugar 2 ounces store-bought meringues, crumbled Optional: a few wild strawberries, to serve Instructions: Rice pudding is loved by everyone, and it's one of my favorite desserts. Proper feel-good food, it's gorgeous served on its own or with whatever fruit you've got knocking around. For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. As an alternative, you can broil or roast peaches and plums to serve with it. Beautiful! I used to make jam with my mum when I was a kid. For a lovely fresh strawberry taste, I now use less sugar and I don't cook it for quite as long as my mum used to. Any leftover jam will keep in the fridge for a couple of weeks if you store it in a jar rinsed with boiling water, but you'll probably find it gets eaten way before that! It's great served as a sauce alongside a tart, drizzled over ice cream or simply spread on a piece of toast or fresh bread. Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up - the mixture will start to look like jam at this point. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Don't worry if it's still a bit liquid - it needs to be so you can swirl it into your rice pudding. Remove the pan from the heat and put aside. There you have it - beautiful, quintessential strawberry jam! Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk. To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9376,"White Chocolate Coconut Cake with Macerated Mixed Berries 4 ounces coconut milk 2 ounces unsalted butter, cut into tablespoons 6 large egg yolks 6 large eggs 12 ounces granulated sugar 8 ounces cake flour 2 teaspoons baking powder Pinch salt 1/2 cup desiccated coconut Rum Simple Syrup, recipe follows Ganache Filling, recipe follows Coconut Spray, recipe follows Macerated Berries, recipe follows 1 cup rum 1 cup granulated sugar 17 ounces white chocolate, coarsely chopped 10 ounces unsweetened coconut milk 1 1/2 ounces heavy cream 1/4 cup toasted desiccated coconut 1 1/2 tablespoons rum 1 sheet gelatin 17 ounces cold heavy cream 3 1/2 ounces white chocolate 1 1/2 ounces cocoa butter Instructions: Preheat oven to 350 degrees F. Spray 2 (9-inch) round cake pans with non-stick spray and line the bottom of each with parchment paper. Place coconut milk and butter in a small saucepan and heat over low heat. Place yolks, eggs, and sugar in a large bowl and place over a pot of simmering water. Whip until tripled in volume. Sift together the flour, baking powder and salt. Fold the flour mixture into the eggs in 3 installments and then gently fold in the milk mixture. Fold in the coconut and divide the mixture evenly between the 2 pans. Bake for 20 to 25 minutes or until the center of the cake springs back when gently pushed. Cool on a baking rack then gently remove from the pan. Slice the cakes in 1/2, horizontally, and soak each 1/2, with 1/4 cup of the Rum Simple Syrup. Spread 1/2 cup of the Ganache Filling onto each of the 4 layers of cake and stack the layers. Spread the remaining Ganache Filling over the top and side of the cake. Place the Coconut Spray mixture in a paint sprayer and spray the entire cake with the mixture. Serve Macerated Berries alongside the slices of cake. Combine rum and sugar in a small saucepan set over medium-high heat. Cook until the sugar is dissolved. Let cool. Place white chocolate in a large bowl. Bring coconut milk and heavy cream to a simmer. Pour the warm milk over the chocolate and let sit 1 minute, then whisk until smooth and fold in the coconut. Place rum in a small bowl. Add the gelatin and let dissolve completely. Whip the cream to soft peaks, add the gelatin, and continue whipping just until stiff peaks form. Fold the whipped cream into the ganache. Melt the chocolate and cocoa butter in a medium bowl set over a pot of simmering water. Mixed berries 1 cup blackberries 1 cup strawberries, halved 1 cup raspberries 3/4 cups sugar 1/4 cup raspberry or black currant liqueur 2 teaspoons vanilla extract Place the berries in a medium bowl. Add the sugar, liqueur, and vanilla, cover the bowl with plastic wrap and let sit at room temperature for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 9377,"Green Eggs and Ham with Ital-Tots and Garlic-Cheesy Toast 1 sack frozen tater tots, any brand 1 teaspoon salt 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 teaspoon hot pepper flakes 1/2 cup baby spinach or arugula, 2 handfuls of leaves 1/2 cup fresh basil, about 10 to 12 leaves 2 tablespoons pine nuts (pignoli), a palmful 1 small clove garlic, cracked from skin Salt and pepper 2 rounded spoonfuls grated Parmigiano or Romano 1/4 cup extra-virgin olive oil, eyeball it 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 tablespoon butter 1/2 pound breakfast ham, chopped 8 large eggs A splash half-and-half or milk Salt and pepper Instructions: Preheat oven to 425 degrees F. Open tots and pour 4 portions onto a nonstick cookie sheet. Sprinkle the tots with salt and dried seasonings and toss them around a bit to get the herbs to stick to the tots ? as the frost starts to melt the flavorings will set into place. Bake the tots until crisp, about 12 minutes. Combine ingredients for green sauce in food processor and process until sauce forms; you are making a pesto sauce for the eggs. Set pesto aside and reserve. Heat a nonstick skillet over medium-high heat. Add extra-virgin olive oil and butter to pan, then add the chopped ham and cook to lightly brown at edges, 3 minutes or so. Remove the tots from the oven and switch the broiler on to toast your bread. Beat eggs and splash of half-and-half or milk with salt and pepper. Add eggs to the ham in the skillet and scramble them up with the ham to desired doneness and remove from heat. Toast bread under hot broiler, 30 seconds on each side. Rub with cracked garlic then spread with butter and top with a sprinkle of Parmesan, the diced mozzarella and ground black pepper. In a microwave-safe bowl, heat the tomato sauce, oregano, crushed red pepper, and the garlic clove from the toast. Cover with plastic wrap and heat for 2 minutes. Serve as dipping sauce for the tots. Stir the pesto into the ham and eggs, making them \green, and serve with garlic-cheese toast on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 9378,"Lobster Corn Dogs Salt 4 lobster tails, still in shell 2 cups yellow cornmeal 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon cayenne 3 cups buttermilk 16 ounces creamed corn 2/3 cup grated onion 1 tablespoon honey Vegetable oil, for frying Zest from 2 lemons 1/4 cup fresh lemon juice 1 tablespoon minced shallot 1 teaspoon minced garlic 2 cups mayonnaise Paprika Chopped fresh chives Chopped fresh parsley Instructions: For the lobster corn dogs: In a large stockpot, bring salted water to a boil, about 1 quart (enough to cover the lobster tails). Skewer the lobster tails to keep them from curling when you put them into the boiling water. Drop the lobster tails in the boiling water and cook for 4 minutes. Remove the tails from the water and immediately drop into ice water. Once chilled, after about 5 minutes, remove from the water, take out the skewers, remove the meat from the shells and set aside. Combine the cornmeal, flour, 1 tablespoon salt, baking powder, baking soda and cayenne in a medium bowl. In a separate bowl, combine the buttermilk, creamed corn, onions and honey. Add the wet mixture to the dry mixture and mix with a whisk. There will be lumps when done. Pour the batter in a container. Preheat the oil in a deep-fryer to 365 degrees F. Put a skewer into each tail and dip into the batter, making sure to coat evenly. Carefully drop into the fryer and cook for 4 to 5 minutes. Remove and let rest on paper towels for 2 minutes to cool so the aioli doesn't melt off. For the aioli: In a blender, puree the lemon zest, lemon juice, shallots and garlic. In a bowl, fold puree into mayonnaise and place into a squirt bottle. Drizzle the lemon aioli onto the lobster corndogs, and garnish with paprika, chopped chives and parsley. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9379,"Italian Flag Cookies 2 sticks (8 ounces) unsalted butter, at room temperature 1/2 cup powdered sugar
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
Green and red food coloring
Instructions: Beat the butter, powdered sugar, granulated sugar and salt with an electric mixer on medium speed until pale and creamy, about 2 minutes. Add the egg and vanilla and mix on low to incorporate. Add the flour and beat on low speed until the flour is just incorporated. Divide the dough into 3 equal parts and place them in bowls. Add 15 drops green food coloring to one bowl and 25 drops of red to another and mix well to combine. Lay a large piece of plastic wrap on a work surface. Starting with the green, pour the dough out into a long strip about 2 inches wide and 1 inch thick. Pour the white on top of the green in the same manner, forming another strip of the same dimensions; finish with the red. Wrap well, turn on its side so the colors are in the order of the Italian flag and refrigerate until firm, at least 3 hours. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the plastic wrap from the dough and slice the dough into 1/4-inch slices. Place the cookies 1 inch apart on the baking sheet. Bake until just barely beginning to brown around the edges, 15 to 20 minutes. Cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely. Repeat with the remaining dough. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 9380,"Exotic Fruit Soup 2 cups water 1/4 cup honey 1 star anise 1 cinnamon stick 1 vanilla bean, split Zest of 1/2 lime Zest of 1/2 orange 1 stalk lemongrass, trimmed and roughly chopped 2 tablespoons mint leaves, chopped 1/4 cup mango, diced 1/4 cup pineapple, diced 1/4 cup blood (or navel) orange fillets 1/4 cup mamey sapote, diced 1/4 cup Charentais (or other favorite) melon, diced 4 lychees, peeled (substitute as desired) 6 grapes, sliced in half 1/4 cup coconut meat, thinly sliced, toasted and broken into bitesized pieces 2 passion fruit, cut in half crosswise 2 very ripe finger bananas, (or quartered regular bananas), sliced in half, lengthwise 1 star fruit, sliced into 1/4-inch thick slices Instructions: Put all of the above in a saucepan and bring to a simmer. Turn off the heat and set aside 30 minutes. Now strain through a fine mesh strainer and chill the liquid Note: All fruit should be very cool in temperature. Divide all of the prepared fruit except the coconut, passion fruit, banana and star fruit between four chilled bowls. Pour the infusion over the fruit. Now garnish with the passion fruit, banana and star fruit. Serve; ","[Sauvignon Blanc, Gewrztraminer, Moscato, Riesling]" 9381,"Fortune Cookies 4 strips paper, each 1 by 3 inches 1/2 cup flour 1 tablespoon cornstarch 1/4 cup sugar 1/4 teaspoon salt 1/4 cup cooking oil 1/4 cup egg whites 1 1/2 teaspoons water 1 teaspoon vanilla extract Instructions: Write individual fortunes on strips of paper. Sift flour, cornstarch, sugar, and salt into a medium bowl. Add oil, egg whites, water, and vanilla extract; stir until smooth. Preheat oven to 300 degrees. Bake 1 cookie at a time. Drop 1/4 cup batter onto an oiled baking sheet; spread evenly to make an 8-inch circle. Bake until cookie turns light golden brown, 12 to 14 minutes. (Don't allow edges to become overly brown or cookie will crack when folded.) Using pot holders to protect your hands, immediately remove hot, pliable cookie from baking sheet and place a fortune in center. Fold cookie in half to form a half-moon, then grasp ends of cookie and gently pull together to crease. Hold folded cookie for a minute to maintain its shape as it cools and becomes crisp. Repeat with remaining batter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9382,"Mushroom and Leek Bread Pudding 6 cups bread cubes (1/2-inch-diced), from a rustic country loaf, crusts removed
2 tablespoons good olive oil 1 tablespoon unsalted butter 2 ounces pancetta, small diced 4 cups sliced leeks, white and light green parts (4 leeks) 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced 1 tablespoon chopped fresh tarragon leaves 1/4 cup medium or dry sherry Kosher salt and freshly ground black pepper 1/3 cup minced fresh flat-leaf parsley 4 extra-large eggs 1 1/2 cups heavy cream 1 cup chicken stock, preferably homemade 1 1/2 cups grated Gruyere cheese (6 ounces) Instructions: Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 1 1/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13-by-9-by-2-inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9383,"Stuffed Pork Tenderloin Over Grilled Kale Drizzled with Grilled Peach Whiskey Beurre Blanc 1 shallot, roughly chopped 1 garlic clove, roughly chopped 2 cups roughly chopped mushrooms 4 ounces fresh andouille or hot pork smoked sausage, finely chopped Salt and freshly ground black pepper 1 tablespoon olive oil Splash whiskey Cornbread, dried out and crumbled, about 1/2 cup 2 tablespoons chopped curly parsley leaves 2 pork tenderloins 1 tablespoon Dijon mustard Oil, for grilling Salt and freshly ground black pepper Grilled Kale, for serving, recipe follows Grilled Peach Whiskey Beurre Blanc, for serving, recipe follows 2 bunches kale, ribs removed 1 teaspoon smoked paprika 1/2 lemon Kosher salt and freshly cracked black pepper Oil, for coating peaches 3 peaches, halved and pitted 1 tablespoon butter, plus 8 tablespoons, cubed and chilled 1 shallot, chopped 1 habanero, diced 1/2 teaspoon grated or finely chopped fresh ginger 1/4 cup whiskey 1/2 cup cream 1 teaspoon honey Instructions: Put the shallot, garlic and mushrooms in the bowl of a food processor. Pulse until finely chopped. Add the sausage, again pulsing until incorporated with the mushroom mixture. Season with salt and pepper, to taste. Pulse again. Heat the oil in a large saute pan over medium-high heat. Add the mushroom-sausage mixture and cook until the liquid has evaporated, about 8 to 10 minutes Deglaze with a splash of whiskey, using a wooden spoon to scrape up the brown bits stuck to the bottom of the pan. Remove the pan from the heat and add the crumbled cornbread and parsley. Mix to combine. Set aside. Cut tenderloins lengthwise, but not through, to open and lay flat. Lightly pound to even the meat, if needed. Paint the tenderloins lightly with mustard, then add the stuffing mixture. Roll up the tenderloins and tie the middle of the roll with kitchen string to secure. Repeat the ties about every 1 to 2 inches. Drizzle with oil, season with salt and pepper, to taste, and put on the grill to sear. Remove the tenderloins from direct heat to indirect heat and tent with foil. Grill until the internal temperature registers about 140 to 145 degrees F on an instant-read thermometer, another 15 minutes. Remove the tenderloins to a cutting bowl and let rest before slicing into medallions. Arrange a bit of grilled kale on center of each serving plate and top with 3 slices of pork medallions. Drizzle the beurre blanc over the medallions and around the rims of the plate. Preheat the grill over medium heat. Lay the kale flat on the grill (not over the hottest part, about 375 degrees F) and cook until the kale begins to wilt and the edges become slightly crisp and brown. Remove the kale to a bowl. Add the smoked paprika, a squeeze of fresh lemon juice and salt and pepper, to taste. Toss to combine. Lightly oil the peach halves and put on the grill for 3 to 5 minutes to slightly soften, flavor and mark. Melt 1 tablespoon of butter in a large saucepan and add the shallots, habanero and ginger. Saute for about 1 to 2 minutes. Chop the peaches, add them to the pan and cook for 1 minute. Remove the pan from the heat to add the whiskey and then return to the heat to cook until the liquid is reduced by half. Add the cream and the honey and allow it to reduce again by half. Strain and finish the sauce by slowly whisking in the cold butter. ","[Chardonnay, Pinot Noir, GSM, Tempranillo]" 9384,"Mini Blueberry Turnovers 4 oz. cream cheese, softened 1 egg 1/4 cup sugar plus extra for sprinkling 1 sheet puff pastry, thawed 1/2 pint blueberries (1 cup) Instructions: Preheat oven to 400 degrees F. Lightly coat a baking sheet with oil or cooking spray. Place cream cheese in a small bowl and stir until completely smooth. Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add the sugar to the cream cheese and stir until combined.
Lay the sheet of puff pastry on a flat surface and cut into nine small squares. Spoon a tablespoon of the cream cheese mixture down the center of each square from one corner to the opposite corner. Press the blueberries into the cream cheese. Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press the sides tightly together or they will open while they bake).
Place the turnovers on the baking pan, brush with the egg white and sprinkle lightly with the sugar. (If you are making these ahead, you can cover the pan with plastic wrap and refrigerate them for up to 4 hours before baking.) Bake for 15-17 minutes until golden brown. Remove from oven and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9385,"Celery Logs with Pimiento Cheese 8 ounces cream cheese 1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons adobo sauce from canned chipotles in adobo
1 teaspoon freshly ground black pepper
1 pound sharp Cheddar, grated
1 pound Monterey Jack cheese, grated
2 tablespoons fresh dill fronds Two 4-ounce jars diced pimientos, drained
1 teaspoon kosher salt
24 celery stalks, cut into 3-inch pieces
Garnish suggestions: raisins, sriracha, walnuts, cranberries Instructions: Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined. Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together. Chop 1 tablespoon of the dill. Add the chopped dill and pimientos to the mixture, then season with salt and mix. Place into a container with a tightly fitting lid and refrigerate until firm, at least 2 hours. Mound the pimiento cheese into the celery segments. Garnish to your liking with raisins, sriracha, walnuts, cranberries and dill fronds. Serve immediately or return to the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 9386,"Hot Buttered Rum Chicken 4 skin-on, bone-in chicken thighs 1 1/4 cups rum
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 2 tablespoons seafood seasoning, such as Old Bay
1 tablespoon cayenne pepper
Kosher salt
1 1/2 cups brown sugar
1/2 cup chipotles in adobo sauce 1 stick (8 tablespoons) unsalted butter
Oil, for oiling grill grates Instructions: Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F. Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside. In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl. Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.) Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.
","[Rum, Tawny Port, Sherry, C?tes du Rh?ne]" 9387,"Heirloom Tomato and Basil Tart 1 (9-inch) refrigerated pie crust (recommended: Pillsbury) 2 cups packed fresh basil leaves 1/4 cup toasted pine nuts* see Cook's Note 1 garlic clove, peeled 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1/2 to 2/3 cup extra-virgin olive oil 1/2 cup grated Parmesan 2 medium (12 ounces) heirloom or 4 plum tomatoes, cut into 1/8-inch thick slices 2 tablespoons thinly sliced fresh basil leaves Extra-virgin olive oil, for drizzling Kosher salt Instructions: For the crust: Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. Cool for 20 minutes. For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste. Using a spatula, spread the pesto over the cooled crust. Arrange the tomato slices on top of the pesto and garnish with the sliced basil. Drizzle with olive oil and sprinkle with salt. Cut the tart into wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9388,"Italian Stuffed Meatloaf 2 pounds ground beef 2 eggs 1 cup bread crumbs (up to 1 1/2 cups) 1 cup grated Parmesan 1 tablespoon Italian seasoning 1 tablespoon black pepper 2 tablespoons fresh chopped parsley leaves 2 cloves garlic, minced or pressed 1 onion, diced 1/2 cup ketchup 1/4 cup Worcestershire sauce 1 cup milk 8 slices cheddar 8 slices baked ham 8 slices bacon Instructions: Preheat oven to 350 degrees F. In a large mixing bowl, combine ground beef, eggs, breadcrumbs, Parmesan cheese, herbs, garlic, onion, ketchup, Worcestershire. Mix well, gradually adding the milk (if it seems too moist, add bread crumbs until it is a consistency that will form a loaf without flattening. Spray a large baking or roasting pan with a non-stick spray and press the meatloaf out. Layer cheese slices and ham, covering the center line of the meatloaf, then close it together and tuck in the ends, forming a loaf which is oblong. Criss-cross the bacon strips to cover the loaf. Bake for 35 to 45 minutes or until the meat thermometer registers 160 degrees F. Let rest 15 minutes, then cut and serve. Gravy is optional. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 9389,"Lemon Curd 1 cup fresh lemon juice Zest of 2 lemons 1 cup sugar 6 large eggs 12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits Serving suggestion: Use the lemon curd as a filling in tart shells, pies, cookies, cakes, or pastries. May be used as a topping for toast and scones, too! Instructions: Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread. Serving suggestions: Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9390,"Garlic Mayo 1 cup mayonnaise 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1 clove garlic, minced or run through a press Kosher salt and freshly ground black pepper Instructions: In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 9391,"Roasted Brussels Sprouts with Brown Butter Breadcrumbs 2 pounds Brussels sprouts, trimmed and halved 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 garlic clove, finely chopped 1/4 cup panko breadcrumbs 1/2 teaspoon chopped fresh thyme, plus sprigs for garnish, optional Pinch of crushed red pepper flakes Finely grated zest of 1 lemon 1 teaspoon chopped fresh flat-leaf parsley Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the Brussels sprouts, oil and a generous pinch of salt and pepper on the baking sheet until coated. Spread the sprouts, cut-side down, in a single layer and roast until tender and browned, 20 to 25 minutes. Meanwhile, heat the butter in a medium skillet over medium heat until it starts to brown. Add the garlic and cook until soft, about 30 seconds. Add the breadcrumbs, thyme, pepper flakes and a pinch of salt and cook, stirring occasionally, until the crumbs are golden brown, 2 to 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Scatter over the Brussels sprouts. Garnish with thyme sprigs if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 9392,"Scallops Mussarra 2 tablespoons sweet butter 1 teaspoon shallot, chopped 1/2 pound red grapes, seeded and skin removed 1 teaspoon fresh ginger, chopped 1 teaspoon sugar 1/2 cup red wine 1 cup demi glaze Salt and pepper to taste 12 to 16-ounce sea scallops 5 cups frying oil 1 medium Yukon Gold potato, julienne 1 leek, julienned Parsley to garnish Instructions: In a saucepot, place 1/2 tablespoon butter, shallot, ginger and grapes. Saute until soft. Add sugar until dissolved and deglaze pot with wine and reduce till half. After reduced, add demi glaze and reduce again until possible to coat the back of a spoon. To finish sauce, add 1/2 tablespoon butter and season with salt and pepper. Keep warm. In a separate pan, add remaining butter. Add seasoned scallops and saute until lightly browned. Keep warm. In a large stockpot, heat the oil and fry the potato and leek until crispy. Season with salt and pepper. To plate add 2 ounces of sauce on each dish and arrange 6 scallops around each plate. Pile the vegetables in the center of the plate. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9393,"Cranberry Aperol Spritzers 8 ounces Aperol 4 ounces cranberry juice, chilled
1/2 cup lemon juice plus 4 lemon twists 2 teaspoons red wine vinegar
12 to 16 ounces sparkling wine, chilled
Instructions: Combine the Aperol, cranberry juice, lemon juice and vinegar in a large pitcher. Stir in the sparkling wine. Fill 4 large wine glasses with ice and pour the drink over. Serve each with a twist. ","[Prosecco, Pinot Grigio, Vermentino]" 9394,"Cream of Garlic Soup 1/2 cup all-purpose flour 5 cups homemade chicken broth 3/4 cups heavy cream 1 1/2 sticks butter 1 cup chopped garlic 1 large yellow onion, chopped Salt and ground pepper
Salt and ground pepper 2 tomatoes, peeled, seeded and diced Instructions: Melt the butter in a skillet over medium heat. Add the garlic and onions and cook until soft. Stir in the flour and cook, but don't brown it. Work in the chicken broth with a whisk, 1 cup at a time. Add the cream and season with salt and pepper. Add the tomatoes and cook over low heat, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9395,"Coconut Waffles with Chocolate Maple Syrup and Banana 1 3/4 cups all-purpose flour 2 tablespoons pure cane sugar 1 tablespoon light brown muscovado sugar 1 tablespoons baking powder 1/4 teaspoon fine sea salt 1 1/4 cups whole milk 1/2 cup unsweetened coconut milk 6 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing on the waffle iron 3 tablespoons canola oil 1/2 teaspoon pure vanilla extract 3 whole eggs 1/3 cup shredded sweetened coconut, lightly toasted, plusmore for garnish 1 cup Grade B maple syrup 3 ounces bittersweet chocolate, finely chopped Pinch sea salt 2 large ripe bananas, sliced

Instructions: For the waffles: Whisk together the flour, sugars, baking powder and salt in a medium bowl. Whisk together the milk, coconut milk, butter, oil, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the coconut. Cover and let rest in the refrigerator for 30 minutes. For the syrup: Meanwhile, bring the syrup to a simmer over low heat in a small saucepot. Add the chocolate and salt and remove from the heat. Whisk it until it becomes smooth. Keep warm.

Heat a waffle iron according to manufacturer's directions. Brush the grates with melted butter. Ladle about 1/3 cup of the batter onto each grate. Close the cover and bake until golden brown. Serve the waffles topped with the bananas, drizzled with syrup and garnished with a sprinkling of toasted coconut. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 9396,"Sunny's Garlic and Chive Potato Puffs 1 cup sour cream or Greek yogurt 2 tablespoons chopped fresh chives 1 tablespoon hot honey (I like Mike\u2019s Hot Honey here) 1/2 teaspoon garlic salt Zest of 1 lemon plus 1 teaspoon fresh lemon juice One 20-ounce package (2 2/3 cups) store-bought microwavable garlic mashed potatoes 1/4 cup plus 2 tablespoons all-purpose flour 1/4 cup grated Parmesan 2 tablespoons finely chopped fresh chives 1 tablespoon hot Hungarian paprika 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Freshly ground black pepper Peanut or canola oil, for frying Instructions: Make the dipping sauce. In a small bowl, combine the sour cream or Greek yogurt, chives, hot honey, garlic salt and lemon zest and juice. Mix well, then cover and chill for 30 minutes. Make the dough. In a large bowl, add the potatoes. Over the potatoes, evenly sprinkle the flour, cheese, chives, paprika, salt, garlic powder, onion powder and pepper. Using a potato masher or dough cutter, mix everything together. Fry. Add 2 to 3 inches of oil to a pot on medium-high heat and heat to 350 degrees F. Line a plate with paper towels. Make 1-inch balls from the potato dough. When the oil begins to swirl, work in batches and gently lower the balls into the oil. Fry until golden brown, 4 to 6 minutes. Transfer the potato puffs to the paper towels. Allow the oil to heat up again before adding more potato balls. Serve warm or at room temperature with the sour cream dipping sauce\u2014or even pesto, ketchup or Japanese barbecue sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9397,"Labrador Lasagna Bake 6 to 8 lasagna noodles, cooked 1 cup nonfat cottage cheese 1 cup spinach, chopped, cooked and well-drained 1 1/2 cups skim milk 2 tablespoons flour 1/4 cup chopped tomato Parsley, oregano, garlic (optional) Instructions: Preheat oven to 350 degrees. In a bowl combine cottage cheese and spinach. Take each lasagna noodle and place 2 teaspoons of mixture at one end, then roll up. Place in an 8 by 8-inch baking pan that has been sprayed with a non-stick cooking spray. Continue until all are rolled up. Set aside. Mix the flour and milk in a small covered container and shake until blended. Place in a small saucepan over medium heat and stir constantly until slightly thickened. Add chopped tomato and pour over noodles. Garnish the top with parsley or oregano and minced garlic if desired. Bake at 350 degrees for 20 minutes ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 9398,"Seared Sesame Coated Tuna Over Arugula Salad Two (6 to 8 ounce) fresh tuna steaks 1 tablespoon sesame oil mixed with 1 teaspoon or so rice vinegar 1/3 cup white sesame seeds or a combination of white and black seeds seasoned with salt and pepper 4 cups washed arugula mixed with washed Boston lettuce leaves 1/4 cup vinaigrette made with mustard Instructions: Preheat oven to 400 degrees.
Brush tuna with sesame oil and rice vinegar and dip sides, bottom and top, into sesame seeds and transfer to a non-stick baking sheet. Bake for 10 minutes for rare or 20 minutes for more well done.
Meanwhile wash and dry salad and lightly coat with dressing. Make dipping sauce.
To serve, slice tuna steaks on bias and fan out in middle of plate; surround slices with salad and drizzle soy ginger reduction over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 9399,"Ginger and Soy Salmon Fillets with Broccoli 2 cups small broccoli florets 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper 1 tablespoon soy sauce 1 teaspoon light brown sugar 1 teaspoon rice vinegar 1/4 teaspoon cornstarch One 1/2-inch piece ginger, peeled and grated 2 skin-on salmon fillets (6 ounces each) 1 scallion, thinly sliced Cooked white rice, for serving Instructions: Toss the broccoli with 1 tablespoon of the oil in a bowl until coated. Season with salt and pepper. Transfer the broccoli to a 3.5-quart air fryer. Stir together the soy sauce, sugar, vinegar, cornstarch and ginger in a small bowl. Brush the salmon fillets on all sides with the remaining 1 tablespoon oil, then with the sauce. Arrange the salmon flesh-side down on top of the broccoli. Cook at 375 degrees F until the broccoli is tender and the salmon is cooked through, 10 to 12 minutes for medium to well done, depending on the thickness of your fillets. Transfer to serving plates, sprinkle with the scallion slices and serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9400,"Veggie-Stack Pita Pockets 1 (15-ounce) can chickpeas or white beans, rinsed and drained 1 to 2 tablespoons water 1/4 cup grated manchego or pecorino romano cheese 2 teaspoons freshly squeezed lemon juice 1 teaspoon kosher salt, plus more for seasoning Pinch red pepper flakes 1/4 cup extra-virgin olive oil Freshly ground black pepper 1/2 ripe Hass avocado, pitted and sliced 1 small cucumber, sliced or 1/2 bell pepper, seeded and sliced 10 to 12 whole-wheat pita minis (3 inches), lightly toasted Instructions: Combine the chickpeas, water, cheese, lemon juice, salt and red pepper flakes in a food processor and puree until completely smooth, about 5 minutes. While the motor is running, pour in the olive oil and process until fully incorporated and velvety. Season with pepper, to taste. Spoon a scant tablespoon bean spread into toasted pitas. (Put remaining bean spread in an air-tight container.) Add avocado and cucumber slices, or other vegetables of choice and season, to taste, with salt and pepper. Wrap in parchment or butcher paper, and pack in a plastic container to keep from getting squished. Pack in a lunch box and send to school. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 9401,"Herb and Rib-Eye Salad 1 rib-eye steak, 1-inch thick Seasoning salt 1 tablespoon canola oil 1 head butter lettuce, leaves removed and torn 1/4 cup fresh thyme leaves 1/4 cup fresh parsley leaves, snipped 1/4 cup fresh tarragon leaves 1/4 cup fresh basil leaves, torn 2 Roma tomatoes, seeded and diced Balsamic vinaigrette Instructions: Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat. Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium. Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad. Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9402,"Roquefort-Rolled Grapes One 8-ounce package cream cheese 2 ounces Roquefort cheese
2 tablespoons heavy cream
3 cups toasted pecans, chopped
20 red seedless grapes Instructions: Line a baking sheet with waxed paper. Add the cream cheese, Roquefort and heavy cream to a medium bowl. Using an electric hand mixer, mix to combine. Put the pecans in a shallow baking dish. Drop the grapes about 3 at a time into the cheese mixture and cover the grapes completely with it. Roll in the chopped pecans and place on the prepared baking sheet. Refrigerate until chilled, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 9403,"Baby Back Ribs with Sofrito Glaze Marinade 1 tablespoon annatto seeds 1/4 cup vegetable oil 1 tablespoon olive oil 1 yellow onion, diced 1 Anaheim cl, seeded and diced 4 garlic cloves 2 red peppers, seeded and diced 3 recao leaves (optional) or 1/2 bunch oregano 1/2 bunch cilantro 2 tablespoons tomato paste 3 whole tomatoes 1/4 cup cider vinegar 2 teaspoons salt 1 teaspoon freshly ground pepper 2 tablespoons guava jelly 1/4 cup coffee liqueur 4 pounds baby back pork ribs Instructions: To make annatto oil: Place the annatto seeds in a dry pan and toast over medium heat. Keep shaking the pan and tossing the seeds until their aroma is released, 1 to 2 minutes. Stir in the vegetable oil and set aside. When cool, strain to remove seeds. Heat the annatto and olive oils in a large skillet. Add the onion, cl, garlic, red peppers, recao and cilantro. Saute over medium heat until vegetables soften, about 5 minutes. Stir in the tomato paste and continue cooking for 2 more minutes. Add the tomatoes and cook two more minutes. Allow to cool, then transfer mixture to a food processor or blender and puree. Pour marinade into a large bowl and stir in vinegar. Add remaining marinade ingredients. Place the ribs in the marinade and allow to sit for at least 1 hour, or overnight. Preheat oven to 350 degrees. Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting). Add 1/4inch water to the pan, cover and bake for one hour. Uncover and bake for another hour, basting with the reserved marinade every 15 minutes. ","[Malbec, Zinfandel, Tempranillo, Garnacha]" 9404,"Malibu Barbie's California Sunset Cupcake 8 ounces (2 sticks) salted butter, at room temperature 2 cups sugar
4 large eggs
2 tablespoons vanilla bean paste
1 tablespoon orange zest
2 2/3 cups gluten-free all-purpose baking mix
1 1/2 cups whole milk
1/2 cup plus 1 tablespoon frozen orange juice concentrate, thawed 1/4 cup sugar
1 1/2 teaspoons powdered gelatin
3/4 cup heavy whipping cream
1 pound sugar 8 ounces egg whites, at room temperature
1/2 teaspoon cream of tartar
12 ounces (3 sticks) salted butter, at room temperature 1/3 cup strawberry puree
1/4 cup passion fruit puree
Instructions: For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside. In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light in color and fluffy. Add the sugar and continue beating until uniformly incorporated into the butter; stop the mixer and scrape down the sides of the bowl. Restart the mixer on low speed and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to insure that all the ingredients are incorporated. Add the vanilla bean paste and orange zest and blend uniformly. Add the gluten-free baking mix in three additions, alternating with the milk in two additions, fully incorporating each addition before moving to the next. If needed, stop the mixer after each addition, scrape down the sides of the bowl and resume mixing on low. Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely. For the orange mousse filling: In a saucepot, gently heat 1/2 cup of the orange juice concentrate and the sugar, stirring just until the sugar is dissolved. Refrigerate until chilled.
In a small bowl, mix 2 tablespoons water with the remaining 1 tablespoon orange juice concentrate; sprinkle the gelatin over the liquid and let the gelatin bloom and hydrate.
In the bowl of a stand mixer, whip the cream on high speed to medium-firm peaks. Melt the bloomed gelatin in the microwave just until melted and clear, 15 to 20 seconds; do not overheat as this will kill the gelatin! Stir the gelatin into the chilled orange juice mixture until combined, and then pour the orange juice mixture into the whipped cream. Mix completely and refrigerate until ready to use. For the strawberry passion fruit Italian meringue buttercream: Put the sugar and 1/3 cup water in a heavy saucepan and heat over high heat until the sugar mixture registers 250 degrees F on a candy thermometer, 15 to 20 minutes. While the sugar is cooking, whip the egg whites on medium speed in the bowl of a stand mixer to the soft-peak stage (the whites will look foamy and white), being careful not to over-whip. (If the whites start to look clumpy, they've been over-whipped. If this happens, toss them out and start again. If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to.) Add the cream of tartar and continue whipping. While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes. Turn the mixer speed back to medium, add the butter in small chunks and mix until completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the strawberry and passion fruit purees. Turn the mixer back to medium-low speed and mix until the purees have been incorporated.
Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the buttercream from leaking out. Fold the top of the piping bag over your hand and spoon the buttercream into the bag. To assemble: Use an apple corer or knife to core out the center of each cupcake. Fill each cupcake with some of the orange mousse filling, and frost the top of each with some of the strawberry passion fruit Italian meringue buttercream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9405,"Bleu Cheese Crostini With Sancerre Syrup And Peppery Lettuce 1 1/2 cups dry white wine, such as Sancerre or Sauvignon Blanc 1/4 cup orange blossom honey 1/2 lemon, juiced 3 tablespoons unsalted butter 1/2 baguette, cut into 1-inch slices 8 ounces bleu cheese 1 bunch peppery lettuce, such as arugula or watercress 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 cup toasted chopped walnuts Instructions: Preheat the oven to 500 degrees F. Put a sheet pan or pizza stone in the oven to get it heated up too. Combine the Sancerre, honey, and lemon juice in a saucepan and place over medium-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back of a spoon, about 15 to 20 minutes. Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top of the baguette slices and arrange them on the hot sheet pan or stone. Bake for 5 minutes until the cheese melts and the bread toasted. Put the lettuce in a mixing bowl and toss with the olive oil, salt, and pepper. Pile the greens on a serving platter with the bleu cheese crostini around it. Drizzle the wine syrup over the crostini and greens and sprinkle with the walnuts. ","[Sancerre, Sauvignon Blanc, Grner Veltliner, Albari?o]" 9406,"Camembert Trifle with Black Mission Figs 8 egg yolks 3/4 cups sugar 1 orange, zested and juiced 1 lemon, zested and juiced 1 1/2 pounds Camembert, rind removed 3 cups heavy cream 2 cinnamon sticks 5 star anise 2 cloves 12 Black Mission figs 2 cups ruby Port 1 cup honey 1 cup orange juice 1 white sponge cake, thin layer Instructions: To make the trifle, place the egg yolks, sugar, orange and lemon juice, and zests into a bowl over a double boiler with simmering water. Whisk all until the yolks are thick and pale yellow. While still on the stove, place the Camembert into the yolk mixture and stir until it is melted. Place the yolk mixture into a blender or food processor and blend until mixture is smooth. In a separate bowl whip the heavy cream until it reaches soft peaks. Place the yolk mixture into a bowl and gently fold in the whipped heavy cream. To prepare the figs, place all of the spices into a spice bag or cheesecloth tied with twine. Place the spice bag in a saucepot. Quarter the figs and place them into the pot with the port, honey, and orange juice. Slowly bring the figs to a simmer and cook for about 10 minutes until the figs are cooked but still have some shape. Strain the figs and place the liquid back into the pot and reduce it by half. Once reduced, pour the liquid over the figs and let cool. To assemble the trifle, place a small amount of fig jam in the bottom of a martini glass and then a small amount of the Camembert cream. Add a layer of cake, fig jam, and then cream. Continue until you finish with the cream on the top of the glass. Garnish with a fig. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 9407,"Sweet Cherry Tea 1/2-ounce sweet tea flavored vodka (recommend: FireFly) 1/2-ounce cherry schnapps liqueur Dash cherry juice Splash lemonade Ice Michigan cherries, for garnish Instructions: Pour all the ingredients, except the cherries, into a shaker filled with ice. Shake a couple of times and pour into a serving glass. Garnish with 2 Michigan cherries on toothpick. ","[Riesling, Moscato, Vinho Verde]" 9408,"Whole Salmon \Slashed and Stuffed\ with Basil Butter Olive oil, for grill 2 bunches fresh basil leaves, divided 2 sticks unsalted butter, room temperature Kosher salt and freshly ground black pepper 1 (4 pound) whole salmon, cleaned and scaled 2 lemons, cut into wedges Extra-virgin olive oil Sea salt Instructions: Begin by preheating a large outdoor grill. Using a paper-towel folded in 4, wipe down the grill with olive oil to clean it and also create a nonstick surface. Prepare the compound butter by roughly chopping 1/2 the basil leaves and adding it along with the butter and salt and pepper, to taste, to a food processor. Pulse until fully combined and creamy. Using a chef's knife, make slits in each side of the fish, place a few slices of lemon and basil in each of the slits. Stuff the remaining herbs and lemon inside of the fish and head. Paint the whole fish with the basil butter and refrigerate the remaining butter to serve with the finished fish. Carefully place the fish on the grill and grill for 10 to 12 minutes until it lifts off easily - use 2 large spatulas. Turn the fish over and grill for 10 minutes more. Serve on a large platter family style and dot with the remaining basil butter. Sprinkle with sea salt and fresh basil leaves. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9409,"Baby's First Chicken Curry (Tomato-Poppy Seed Chicken Curry) Vegetable oil, for sauteing 1 1/4 cups finely chopped red onion 2 bay leaves 5 cloves garlic 4 chiles de arbol 1/2-inch piece peeled fresh ginger 1/2 teaspoon paprika 1/4 teaspoon turmeric 1 1/2 pounds boneless, skinless chicken thighs (no breasts, they will dry out) 1 teaspoon honey 1 (14.5-ounce) can whole tomatoes 1 tablespoon white poppy seeds,* blended in 1/4 cup milk or bypass the seeds and milk and just use 2 tablespoons yogurt Serving suggestion: Cooked rice. Instructions: Heat 1 tablespoon vegetable oil in a large deep pot over medium heat. Add onions and bay leaves. Saute until pinkish-golden brown. Meanwhile, in a blender or food processor, whiz together garlic, chiles, ginger, paprika, and turmeric with a little water until as smooth as possible. Once the onions are cooked, add the masala from the blender. Cook, stirring often, until deepened in colour, and oil droplets appear on the surface of the masala. Add the chicken and honey, coating the meat with the masala. Stirring often, cook about 5 minutes, until the masala sticks to the chicken. Pull tomatoes out of the can and squish into the pot, crushing them with your hands. Add a splash of the tomato juice, too. Stir, bring to a simmer, semi-cover and cook about 20 minutes, until chicken is tender and gravy has thickened. Turn heat down, add either poppy seed-milk mixture or yogurt and stir gently. Taste for seasonings. Garnish with fresh chopped cilantro and serve over rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 9410,"Smoky Corn Chowder 4 ounces smoky lean center cut bacon, chopped 4 cloves garlic, finely chopped 2 medium onions, chopped 1 cl pepper, such as Fresno cl, seeded and chopped 6 large ears corn, kernels scraped from cob, cobs reserved 2 tablespoons fresh thyme leaves, finely chopped 1 tablespoon smoked sweet paprika, scant palmful Salt and freshly ground black pepper 2 fresh bay leaves 1 pound (1 large) starchy potato, peeled and diced 4 cups chicken stock 2 tablespoons butter 1 lime, juiced Hot sauce Reserved bacon bits Scallions Chopped fresh cilantro or parsley Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack Instructions: Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame. Serve the corn chowder topped with bacon, scallions, herbs and cheese. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 9411,"Superb Squash Soup with the Best Parmesan Croutons Olive oil 16 fresh sage leaves 2 red onions, peeled and chopped 2 sticks celery, trimmed and chopped 2 carrots, peeled and chopped 4 cloves garlic, peeled and chopped 2 sprigs fresh rosemary, leaves picked 1/2 fresh red cl, to taste, seeded and finely chopped Sea salt and freshly ground black pepper 4 1/4 pounds butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks 2 quarts good-quality Chicken or vegetable stock Extra-virgin olive oil Extra-virgin olive oil 16 slices ciabatta bread 1 chunk Parmesan, for grating Instructions: Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, cl and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes. While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides. When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 9412,"Chocolate Beet Cake 1/2 cup (8 tablespoons) unsalted butter 1 cup packed brown sugar
1/4 cup half-and-half
2 cups confectioners' sugar
2/3 cup melted unsalted butter 2 cups milk chocolate or semi-sweet chocolate chips
2 teaspoons vanilla extract 1 teaspoon instant coffee granules, optional
3/4 cup vegetable oil, plus more for greasing the pans 2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon kosher salt
3 large eggs
1 3/4 cups granulated sugar 3 ounces semi-sweet chocolate baking bar or chips
2 cups pureed cooked beets (can be canned)
1 teaspoon vanilla extract Instructions: For the penuche frosting: Melt the butter in a saucepan over medium heat and add the brown sugar. Bring to a boil, then reduce to medium-low heat and simmer for 2 minutes. Stir until the brown sugar is dissolved. Make sure to not scrape the sides of the pan. Add the half-and-half and bring to a boil for another 2 minutes. Remove from the heat to cool, 10 to 15 minutes. Gradually add the confectioners' sugar to the butter mixture and beat with an electric mixer on medium until thick, smooth and creamy. Makes 3 to 4 cups. For the chocolate fudge frosting: Over a double boiler or in the microwave, melt the butter. Add the chocolate chips and stir until smooth. Add the vanilla and instant coffee, if using, and stir until smooth. Makes about 3 cups. For the chocolate beet cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with vegetable oil. In a bowl, stir together the flour, baking soda and salt. In a separate large bowl, combine the eggs, granulated sugar and 1/2 cup vegetable oil and beat with an electric mixer on medium speed until light pale yellow and fluffy. Melt the chocolate and remaining 1/4 cup vegetable oil in a double boiler or a heatproof bowl set over (not it) a pot of simmering water. Add the chocolate mixture to the egg mixture, and then add the beets and vanilla and mix. Slowly add the dry ingredients just until everything is incorporated. Put the batter in the prepared cake pans and bake until a tester comes out clean, 45 to 50 minutes. Let cool for 5 minutes in the pans, then turn out onto cooling racks to cool completely. Frost the cake between the layers with the penuche frosting and the outside of the cake with the chocolate fudge frosting. ","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 9413,"Raspberry Lemonade 4 cups fresh lemon juice 3 cups sugar 1 bag frozen raspberries Ice cubes, for serving Instructions: Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!) Fill mason jars with ice cubes and top them off with the lemonade. ","[Chardonnay, Sauvignon Blanc, Ros, Moscato]" 9414,"Blueberry and Nectarine Cobbler 6 ripe nectarines, about 1 pound 2 cups fresh blueberries 1 cup sugar 1 tablespoon instant tapioca 2 tablespoons unsalted butter, diced into small pieces, plus more for the pan 1 1/2 cups all-purpose flour 1/3 cup sugar 2 1/4 teaspoons baking powder 1/2 teaspoon fine salt 6 tablespoons cold unsalted butter, diced into small pieces 1 large egg 1/2 cup heavy cream Instructions: Position a rack in the middle of the oven and preheat to 375 degrees F. For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter. For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough. Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired. Serving suggestions: Vanilla ice cream or whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 9415,"Chinois Chicken Salad with Chinese Mustard Vinaigrette 2 chicken breasts, bone-in with skin Salt Freshly ground black pepper 2 tablespoons peanut oil 1 head Napa cabbage 1 head romaine lettuce 1 head radicchio Chinese Vinaigrette, recipe follows Fried Springroll Baskets and Strips, recipe follows 1 cup chopped roasted peanuts Cilantro sprigs Lime wedges 1 egg yolk 2 teaspoons dry Chinese mustard 1/4 cup rice wine vinegar 1 teaspoon soy sauce 2 tablespoons light sesame oil 3 tablespoons peanut oil Salt Freshly ground black pepper 1 1/2 tablespoons honey 6 large square eggroll wrappers Peanut oil Instructions: Preheat the oven to 450 degrees F. Season the chicken breast on both sides with salt and pepper. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat to almost smoking. Add the chicken, skin side down and cook for 4 minutes. The skin should be golden brown. Turn the chicken over and place in the oven. Roast until the chicken is just cooked through and the juices run clear, about 15 to 20 minutes. While the chicken is in the oven, prepare the greens. Fill a very large bowl halfway full with ice water. Quarter the Napa cabbage lengthwise and remove the core. Thinly slice the cabbage widthwise and place in the ice water. Repeat this same process for the radicchio. Halve the romaine lettuce lengthwise and then thinly slice. Add to the water. Mix all of the greens well in the ice water and let sit for about 5 minutes. Drain. Place in a clean kitchen towel and dry well. Be careful not to bruise the greens. Refrigerate. Remove the chicken from the oven and cool enough to handle. Remove the skin and slice the chicken. Discard the skin and bones. Roughly chop the sliced chicken and place in a large bowl. The chicken should still be warm. Add some of the vinaigrette and toss well. Add the greens and a little more vinaigrette and toss until everything is well coated. Place a small mound of greens on 4 plates. Top each mound with a spring roll basket and lightly press to stabilize. Fill the baskets with more of the salad. Top with some of the fried springroll strips, a sprig of cilantro, peanuts, and a lime wedge. Place all of the vinaigrette ingredients in a blender and blend until smooth. Correct the seasonings. Refrigerate until ready to use. Heat a deep fryer to 375 degrees F. Or fill a deep pot halfway full with oil and heat to 375 degrees F. Roll up 2 of the egg roll wrappers and julienne. Set aside. Place 1 of the remaining wrappers in the hot oil for 5 seconds to soften. Then, carefully push the center of the wrapper down with a ladle. Fry just until the oil stops sizzling, about 15 to 30 seconds. The basket should be golden brown. Remove with tongs to a paper towel lined plate to drain. Repeat with the remaining 3 wrappers. Once all of the baskets are made, add the julienne strips and fry just until the oil stops sizzling and the strips are golden brown, about 30 seconds. Remove with a slotted spoon and drain on paper towels. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 9416,"Red Chard and Rice 2 tablespoons extra-virgin olive oil 3 to 4 slices bacon, or 1 (1/8-inch thick) slice of speck, finely chopped 2 cloves garlic, grated 1 small bunch red chard, stemmed and chopped Freshly grated nutmeg Kosher salt and freshly ground black pepper 1/2 teaspoon smoked sweet paprika or sweet paprika 1 cup white rice 1 3/4 cups chicken stock or water Instructions: Heat the extra-virgin olive oil in a saucepot over medium heat. Add the bacon, cook 2 minutes, then add the garlic and stir 1 minute. Add the chard and season with a little nutmeg, salt, pepper, and paprika. When the chard is wilted add the rice and stir 1 minute more. Add the stock or water and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook 15 to18 minutes, or until the rice is tender. Fluff with a fork and serve. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 9417,"Lebanese Lentils, Rice and Caramelized Onions (Mujadara) 1 cup brown or green lentils (not lentils du Puy), sorted for debris and rinsed 1/2 cup extra-virgin olive oil 1 teaspoon cumin seeds 1/2 teaspoon cracked black peppercorns 3 medium red onions, thinly sliced Kosher salt 3/4 cup basmati rice 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1 (1-inch) cinnamon stick 2 tablespoons pine nuts, optional Squeeze of fresh lemon juice Greek yogurt, for serving, optional Instructions: Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside. Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute. Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions. Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute. Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.) Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes. Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 9418,"Greek Yogurt Pancakes 6-ounce can unsweetened pineapple juice 1 cup frozen wild blueberries 1 large peach, pitted, peeled and diced, or 1 cup frozen peach slices, thawed and diced 2 cups 2-percent Greek yogurt 4 large eggs 2 tablespoons light brown sugar 1 teaspoon finely grated lemon zest 1/2 cup all-purpose flour 1 1/2 teaspoons baking soda Kosher salt Cooking spray Instructions: Bring the pineapple juice and blueberries to a boil in a small saucepan. Cook until the blueberries soften and pop and the juice is thickened and syrupy, about 15 minutes. Stir in the peaches and cook for 5 more minutes. Remove from the heat and set aside. Meanwhile, whisk the yogurt, eggs, sugar and zest in a large bowl until combined. Mix together the flour, baking soda and 1/2 teaspoon salt in a small bowl and fold into the yogurt mixture until combined. Heat a large nonstick skillet or griddle over medium heat and coat with cooking spray. Working in batches, pour the batter about 1/4 cup at a time, evenly spacing the pancakes, onto the skillet or griddle. Cook until the tops are bubbly and look slightly dry, 2 to 3 minutes, then flip carefully and cook until golden and cooked through, 2 to 3 minutes more. Repeat with more cooking spray and the remaining batter. Serve the pancakes hot with the blueberry-peach sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9419,"Chicken Fried Steak 1 to 2 pound round steak, tenderized Pinch tenderizer Pinch garlic salt Pinch black pepper Baking soda 1 egg 1/2 cup milk 1 cup all-purpose flour Lard, for frying Instructions: Cut steak into serving size pieces. Season steak with tenderizer, garlic salt, and black pepper. Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown. ","[Rhone Blends, Cabernet Sauvignon, Malbec]" 9420,"Instant Pot Split Pea Soup 4 cups low-sodium chicken broth 5 sprigs thyme 4 ounces ham, diced (about 1/3 cup) 2 tablespoons unsalted butter 2 stalks celery 2 carrots 1 large leek 3 cloves garlic 1 1/2 cups dried green split peas (about 12 ounces) Kosher salt and freshly ground pepper 1 cup pita chips or bagel chips, broken into pieces Instructions: Pour the chicken broth into an Instant Pot or other multi-cooker and set to saut. Add the thyme, ham and butter. While the broth heats, chop the celery, cut the carrots into 1/2-inch-thick rounds, halve the leek lengthwise and thinly slice and chop the garlic; add the vegetables to the pot as you cut them. Rinse the split peas in a colander, discarding any small stones, then add to the pot. Secure the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 15 minutes. When the time is up, carefully turn the steam valve to the venting position to release the pressure. Turn off the cooker. Remove the lid and stir the soup; discard the thyme sprigs. Thin the soup with up to 1 cup water if needed (the soup will continue to thicken as it cools). Season with salt and pepper. Divide among bowls and top with the pita chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9421,"Salisbury Steak with Mushroom Sauce 4 boneless steaks (about 4 ounces each) Salt and freshly ground black pepper Flour, for dredging 1/4 cup extra-virgin olive oil 4 cups beef stock 8 ounces white button mushrooms, quartered 8 ounces shiitake mushrooms, stemmed, caps quartered 1 tablespoon unsalted butter 1 onion, minced 1 carrot, diced 4 sprigs fresh thyme 3 cloves garlic, minced 1 cup balsamic vinegar Pea whipped potatoes, recipe follows 2 pounds russet potatoes, peeled and cut into large chunks 1 1/2 pounds English peas, or 2 pounds frozen peas 2 cups heavy cream 1/2 cup (2 sticks) unsalted butter, at room temperature 1 tablespoon minced garlic (about 3 to 4 cloves) Salt and freshly ground black pepper Grated Parmesan, optional Instructions: Preheat oven to 300 degrees F. Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork. Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender. Season with salt and pepper and dredge in flour. In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side. Set aside, keep warm. Meanwhile, in a saucepan, reduce stock by half. Season mushrooms with salt and pepper, to taste. Saute quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, thyme, and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour. Stack steaks with pea whipped potatoes and drizzle with balsamic/mushroom sauce. Put the potatoes in a large saucepan with cold water to cover by 3 inches. Salt the water, cover and bring to a boil over high heat. Reduce heat and simmer until tender, about 10 minutes. While the potatoes are cooking, cook the peas in a separate saucepan of salted water. Simmer until just tender, about 3 to 5 minutes. Remove with a sieve and cool on a baking sheet. When the potatoes are done, drain well, scatter on a baking sheet, and let cool for several minutes. In a small saucepan, heat 1/2 cup of the cream until it reaches a boil then simmer for a few minutes. Add the cream to a blender with the cooked peas and puree until smooth. Season with salt and pepper. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add remaining cream, season, to taste, with salt and pepper and bring to a boil. Press the cooled potatoes through a ricer or food mill into the butter and garlic mixture, tossing to coat. Reduce the heat to low. Add the remaining butter by tablespoonfuls, stirring vigorously after each addition. In this way, the butter does not melt into a golden puddle. Instead, it forms an emulsion with the potatoes, creating a very smooth puree. Fold the pea puree into the mashed potatoes and adjust seasoning, as necessary. Instead of salt, the puree can be seasoned with a little grated Parmesan, if desired. Serve hot. Prep Time: 10 minutes Cook Time: 20 minutes Inactive Prep Time: 15 minutes Ease of preparation: easy ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9422,"Gravy from Roast Drippings 1 cup red wine 2 cups beef, chicken, or vegetable broth 1 bay leaf 5 to 6 black peppercorns Instructions: Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3. At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one. Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 9423,"Sauteed Red Snapper with Basil Oil and Sun-Dried Tomatoes 4 five-ounce pieces of red snapper fillet, skin on, but with all pin bones removed 2 tablespoons olive or vegetable oil Salt and freshly ground black pepper to taste 1 clove garlic, finely-minced 1/4 cup sun-dried tomatoes, soaked in hot water, drained, and julienne 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh oregano leaves 3 tablespoons finely chopped shallots 4 teaspoons basil-flavored olive oil Instructions: Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sun-dried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sun-dried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9424,"Honey Horseradish Wings with Dijon Ranch 4 pounds wings, separated into wingettes and drumettes, tips discarded 1 teaspoon kosher salt
2 tablespoons aluminum-free baking powder 1/2 cup mayonnaise 1/2 cup sour cream, Greek yogurt or more mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
3 tablespoons buttermilk or non-dairy milk substitute
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley leaves or diced green onion, for garnish, optional 1/2 cup unsalted butter or vegan butter substitute, to keep things kosher 1/4 cup honey
1/4 cup cream-style horseradish sauce, such as Inglehoffer
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste
Apple slices, for serving, optional Instructions: For the wing prep: The day before you are going to make the wings, prep them. Dry the wings very well and place in a large bowl. In a small bowl, combine the salt and baking powder. Sprinkle over the wings and toss evenly. Line two baking sheets with aluminum foil and top with racks. Place the wings over the racks, making sure they do not touch. Refrigerate for 12 hours or overnight.
For the Dijon ranch: Whisk the mayonnaise, sour cream, lemon juice, Dijon mustard and buttermilk together in a medium bowl. Then add the dried dill, garlic powder, onion powder, dried parsley, salt and pepper and whisk again. Cover and store in the refrigerator until ready to use. You can make the Dijon ranch up to 5 days ahead of time. Garnish with the parsley or green onions before serving, if desired.
When ready to make the wings, position oven racks in the center and top third of the oven and preheat the oven to 250 degrees F.
Bring the wings to room temperature. Dry them off again to remove any moisture. This yields the crunchiest wings.
Roast the wings on the rack-lined baking sheets, flipping them halfway through and switching the pan rack positions for even roasting, for 1 hour.
After an hour, increase the oven temperature to 425 degrees F and roast, flipping the wings halfway through and switching the pan rack positions, until golden brown and crispy, 45 to 50 more minutes. Remove them from the oven and let them rest a few minutes to crisp up more.
For the wing sauce: When the wings are nearly ready, melt the butter and honey in a small saucepan. Bring to a simmer and simmer until a thick honey consistency, about 10 minutes. If it gets too thick, you can add a little water. Remove from the heat and cool slightly. Add the horseradish, salt and pepper and mix to combine.
Toss the wings in the sauce and serve immediately with the Dijon ranch and apple slices, if desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9425,"Spiced Blackberry, Quince and Apple Pavlova 1 cup/8 1/4oz/230g superfine sugar Squeeze of lemon juice 4 egg whites, at room temperature 3 quince or 4 pears, peeled, cored, and sliced 2 apples, peeled, cored, and sliced 2 star anise 1 cinnamon stick, snapped in half Couple of twists of black pepper 1/2 bottle of Marsala or good red wine Finely grated zest and juice of 1 orange 4 tbsp soft light brown sugar seeds of 1 vanilla bean, (save a third of the seeds for the cream filling), or 4 drops of vanilla extract 2 large handfuls of blackberries 1 1/5 cup/11fl oz/300ml whipping or heavy cream 1/8 cup/ 3/4 oz/20g confectioners' sugar a few seeds from vanilla bean (saved from above) or 1 drop vanilla extract Instructions: Preheat the oven to 275 degrees F (140 degrees C). Line a large baking sheet with parchment paper.
Put the sugar and lemon juice in a large bowl. Add one egg white and whisk for a minute - the mixture will look hard, but don't worry. Add another egg white and whisk for a few minutes before adding the remaining whites. Then whisk for 4 to 5 minutes until the meringue is stiff and shiny.
Dollop the mixture in a circle on the parchment paper about 8in (20cm) round, making the sides slightly higher than the center. Bake in the bottom of the oven for 1 to 1 1/2 hours, or until the meringue is firm and crisp on the outside but still soft and \pillowy\ inside. If you can, wedge the oven door open a tiny bit with a damp tea towel; this allows the moisture to escape and dries out your meringue more quickly. You don't want too much color - it may begin to turn a very, very pale beige, but that is it. Once cooked, turn off the oven and leave the meringue inside until completely cool.
Meanwhile, put all the fruit filling ingredients except the blackberries in a medium saucepan set over medium heat. You can throw the vanilla seeds and the bean into the mix. Bring the liquid to just boiling point, then turn down to a poach. (A poach is when there is only one or two bubbles breaking the surface of the liquid.) Cook for about 15 minutes, until the fruit is soft but still has a bit of bite. Add the blackberries and remove the pan from the heat, then let the fruit cool in the liquid.
To make the cream filling, put the cream, sugar, and vanilla into a large bowl and whip. The cream is whipped enough when it just starts to hold its shape in the bowl and does not run when the bowl is tipped. It is best to very slightly underwhip, as the cream will thicken when left to stand. Drain the fruit through a sifter or colander, reserving the liquid if you want, to have as a hot toddy.
To assemble the pavlova, place the meringue on a serving plate. Dollop the cream mixture all over it, leaving a 1 1/2 (4cm) border all the way around. Pile the drained fruit all over the cream and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 9426,"Chocolate Hazelnut Biscotti 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1/2 cup butter, softened 1/2 cup chocolate hazelnut spread (recommended: Nutella) 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla extract 3/4 cup chopped toasted hazelnuts Instructions: Preheat the oven to 375 degrees F. In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside. In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 9427,"Baked Ham with Orange-Pepper Glaze 1 9-to-10-pound fully cooked bone-in ham (butt half) Finely grated zest and juice of 1 orange 2 cups low-sodium chicken broth 3 tablespoons unsalted butter, melted 1/2 cup hot pepper jelly 1/2 cup whole-grain mustard 1/2 cup packed light brown sugar 1/4 cup orange marmalade 1/4 cup sherry vinegar 2 tablespoons chopped fresh thyme 1 teaspoon ancho cl powder 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper Instructions: Remove the ham from the refrigerator 1 hour before baking. Trim off any skin, leaving an even layer of fat (about 1/2 inch thick). Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place the ham, flat-side down, on a roasting rack set in a large roasting pan. Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup. Pour over the ham and tent with foil. Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130 degrees F, 2 to 2 1/2 hours. Make the glaze: Remove the ham from the oven, spoon out about 1/4 cup of the pan juices and transfer to a medium bowl. Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, cl powder, coriander, cayenne and orange zest into the bowl. Brush the ham with about one-quarter of the glaze. Add the remaining 1 cup broth to the pan. Return to the oven and bake, brushing the ham with more glaze twice (reserve some for finishing), until the surface is caramelized and a thermometer inserted into the thickest part registers 140 degrees F, 1 1/2 to 2 more hours. Transfer the ham to a cutting board. Brush with the reserved glaze; let rest 15 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9428,"Spinach-Bacon Salad with Chicken 4 slices bacon 2 shallots, thinly sliced 2 tablespoons white wine vinegar 1 avocado 1 cup buttermilk 1 tablespoon chopped fresh tarragon Kosher salt 2 large skinless, boneless chicken breasts (about 10 ounces each) Freshly ground pepper 10 ounces baby spinach (about 7 cups) 1 1/2 cups seedless red grapes, halved 1/4 cup salted roasted pepitas (hulled pumpkin seeds) Instructions: Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop. Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside. Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop. Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9429,"Watermelon Juice 1/2 seedless watermelon (about 6 to 7 pounds), cut into cubes 16 ice cubes 1 liter lemon-flavored soda Instructions: In a blender puree the about half the watermelon with 8 ice cubes. Slowly add half the lemon soda to the blender. Pour into glasses. Repeat with the remaining ingredients. ","[Riesling, Moscato, Vinho Verde]" 9430,"Carne Guisada 1 pound cubed beef blade meat 1 large green bell pepper, seeded and roughly chopped 1 onion, roughly chopped 1 large tomato, chopped 1/4 cup chopped garlic 1-ounce whole cumin seeds 1/2-ounce freshly ground black pepper 1 quart water, plus 1-ounce 1/2 cup blonde roux, made from 1/2 cup flour and 1/2 cup fat Salt Instructions: In a large saute pan over medium heat add the cubed meat and cook until browned. Add the chopped bell pepper, onion, tomato, garlic, cumin, black pepper and 1-ounce water and stir to combine. Add 1 quart water and bring everything to a boil. Turn the heat down and add the roux. Cook the mixture until it thickens and season with salt, to taste. Transfer to a serving bowl or platter and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 9431,"Cherry Pie in the Sky 1/3 cup graham crackers, crushed 1/3 cup sugar 1/4 cup superfine sugar 1 cup cherry juice 1/4 cup grenadine 4 shots white rum 1 cup club soda 1 lime, juiced Lime slices, for garnish Maraschino cherries, for garnish Instructions: In a bowl, mix together graham crackers and sugar. Moisten the rims of the glasses and coat with sugar mixture. In a large pitcher, add superfine sugar, cherry juice, grenadine, rum, club soda and lime juice. Stir. Pour over ice in the rimmed glasses with and garnish with lime and cherries. ","[Riesling, Moscato, Vinho Verde, Cava]" 9432,"The Ultimate Ketel One Blue Cosmopolitan 1 oz. Ketel One Citroen Vodka .5 oz. blue curacao 1 oz. white cranberry juice 1 squeeze fresh lime juice 1 piece lemon zest twist Instructions: Shake with ice in a cocktail shaker. Serve straight up in a martini glass. Garnish with a lemon twist. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 9433,"Spanish Chorizo, Kale and Cranberry Bean Soup 2 8 ounces Spanish chorizo, cut into 1/4-inch-thick slices 4 cloves garlic, coarsely chopped 1 large carrot, peeled and finely chopped 1 stalk celery, finely chopped 1 large Spanish onion, finely chopped 8 ounces kale, stemmed and leaves coarsely chopped 8 cups chicken stock 1 cup white wine 2 teaspoons kosher salt 2 cups dried cranberry beans or pinto beans, soaked overnight Olive oil, for drizzling Active Time: 45 minutes Total Time: 9 hours 45 minutes (includes soaking time) Instructions: Heat a medium saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons of fat, then add olive oil.) Add the garlic, carrots, celery and onions to the fat and cook over medium heat until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, 2 minutes. Add the stock, wine and salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo; lower the heat to a simmer and cook until the beans and kale are soft, about 1 hour. Ladle the soup into bowls and drizzle with olive oil. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 9434,"Roasted Rack of Lamb with Mint Pesto 1 (2 to 2 1/2 pound) frenched rack of lamb Kosher salt and freshly ground black pepper 2 tablespoons canola oil Mint Pesto, recipe follows 1 bunch fresh mint, leaves only 2 tablespoons chopped walnuts 2 tablespoons mint jelly 1 tablespoon chopped garlic 1 tablespoon extra-virgin olive oil 1 tablespoon apple cider vinegar 1/4 teaspoon red pepper flakes Pinch kosher salt and freshly ground black pepper Instructions: Let the lamb come to room temperature for about 30 minutes before you are ready to roast. Season the lamb on all sides with salt and pepper, to taste. Preheat the oven to 350 degrees F. Heat the oil in a large, heavy-bottomed skillet with a heatproof handle over medium-high heat. Put the rack into the pan, fat side down, and sear it until it is browned, about 2 to 3 minutes. Turn the rack over and sear the other side for 2 minutes. Put the pan into the oven, and roast the lamb until it is medium-rare, or until the internal temperature reaches 125 to 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the lamb from the oven, cover it with foil, and let it rest for about 10 minutes before slicing into chops. Serve with the Mint Pesto. Combine all of the ingredients in the bowl of a food processor. Process until the mixture is almost smooth. Taste and adjust the seasonings with salt and pepper, to taste. The pesto may be made 1 day ahead, covered and refrigerated. Bring the pesto to room temperature before serving. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 9435,"Bok Choy Stir-Fry with Canadian Bacon 1 1/2 tablespoons low-sodium soy sauce 1 teaspoon Sriracha, sambal oelek or other Asian cl sauce 1 teaspoon sugar 1/4 cup vegetable oil 6 ounces Canadian bacon, cut into 1/2-inch pieces 10 ounces shiitake mushrooms, stemmed and sliced Kosher salt 1 red bell pepper, chopped 1 red onion, chopped 2 cloves garlic, minced 6 heads baby bok choy, trimmed and chopped 4 cups cooked brown rice, for serving Instructions: Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl. Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and 1/4 teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes. Add the garlic, bok choy and 1/4 teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9436,"Burrizza 2 pounds skirt steak, trimmed and cut into 6-inches pieces 1 cup orange juice
1/4 cup sour mix 3 tablespoons olive oil
2 tablespoons soy sauce
1 heaping tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon ground chipotle pepper
6 cloves garlic
1 jalapeno
Juice of 1 lime
1 large yellow onion, sliced
1 cup torn sprigs fresh cilantro
Kosher salt and freshly ground black pepper
2 avocados 1/2 cup sour cream or Greek yogurt
1/4 cup coarsely chopped fresh cilantro Juice of 2 limes
1 teaspoon ground cumin
1 teaspoon chopped garlic
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper
6 serrano peppers 2 limes, cut into wedges 2 large yellow onions, sliced
2 red bell peppers
2 tablespoons olive oil
2 cups Mexican cheese blend, such as Monterey Jack, mild Cheddar and queso asadero 1 cup crumbled cotija cheese
1 bunch fresh cilantro
4 burrito-size flour tortillas
Instructions: For the steak: Place the steak in a large resealable plastic bag. Blend the orange juice, sour mix, olive oil, soy sauce, brown sugar, cumin, chipotle pepper, garlic and lime juice in a blender until coarsely chopped. Pour into the bag with the steak. Add the onion and cilantro and refrigerate for at least 2 hours and preferably overnight. For the avocado crema: Combine the avocadoes with the sour cream, cilantro, lime juice, cumin, garlic, chili powder and salt and pepper to taste. Either hand blend or process the mixture in a blender for a creamier sauce. For assembly: Prepare a grill for medium-high heat. Coat the Serrano peppers, limes, onions and bell peppers with the olive oil and place them on the grill. Char the onions and lime wedges, turning occasionally, until grill marks form. Cook the peppers, turning occasionally, until they blister. Place the peppers in a paper bag for 10 minutes to let them sweat. Pull off the pepper skins and remove the caps and seeds. Reserve the lime wedges for serving and coarsely chop the peppers and onions and set aside.
Take the steak out of the refrigerator at least 30 minutes prior to grilling to bring to room temperature. Place the steak on the grill and char both sides, turning as often as you desire, until the internal temperature registers approximately 115 degrees on an instant-read thermometer, about 10 minutes. (Discard the marinade.) Let the steak rest for 10 minutes before thinly slicing across the grain. Once thinly sliced, chop.
Warm a pizza stone on the grill. Place a tortilla on the stone and sprinkle a light coating of cheese on top. Place another tortilla on top (the cheese will act as a binder when grilling). Add more cheese on top of the second tortilla. Then add a layer of chopped peppers and onions, followed by the chopped skirt steak. Dust with the cotija cheese and drizzle the avocado creme sauce over the entire surface. Sprinkle on some fresh cilantro and garnish with a grilled lime wedge or two. Repeat with the remaining 2 tortillas, the fillings and garnishes.
Slice like a pizza and eat it. 😃 ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]" 9437,"Berries with Limoncello and Basil 1/2 pint blackberries, rinsed and dried 1/2 pint blueberries, rinsed and dried
1/2 pint raspberries, rinsed and dried
1/2 pint strawberries, rinsed and dried, stemmed and quartered
4 shots limoncello, chilled
6 fresh basil leaves, cut into ribbons
Instructions: Lightly mix together the blackberries, blueberries, raspberries and strawberries in a large bowl. Portion the berries into 6 small dessert bowls or glasses. Add a shot of limoncello to each. Refrigerate for at least 30 minutes and up to 4 hours to allow the berries to macerate in the liquid. Just before serving, garnish with basil. ","[Prosecco, Moscato, Vinho Verde, Cava]" 9438,"Cornbread Stuffing 2 sticks unsalted butter, at room temperature, plus more for the baking dish 3 tablespoons minced fresh sage 2 tablespoons minced fresh thyme 2 tablespoons minced fresh parsley 1 teaspoon minced fresh rosemary Kosher salt and freshly ground pepper For the stuffing: 2 large onions, finely diced 3 celery stalks, finely diced 9 cups cubed cornbread (homemade or store-bought) 1 large egg, lightly beaten 1 cup low-sodium chicken broth 3/4 cup whole milk Instructions: Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined. Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool. Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9439,"Bittersweet Chocolate Malt Parfait, Polka Dot Vanilla Wafers and Clementines 1 1/2 cups heavy cream 1/2 cup sugar 1/4 cup water 8 egg yolks 6 tablespoons barley malt powder 8 ounces bittersweet chocolate Pinch salt 1 pound semisweet chocolate 10 ounces heavy cream 1/2 cup butter 1/2 cup powdered sugar 1 teaspoon vanilla 1/2 cup egg whites 1/2 cup all purpose flour 1/2 teaspoon cocoa Pinch salt 3 whole clementines 24 karat gold leaf Bittersweet chocolate malt parfait Polka dot wafers Instructions: For the Chocolate Malt Parfait: Place 8 Dixie cups on a tray and set aside. Whip heavy cream to soft peaks and chill. In a small saucepan, combine the sugar and water and cook the mixture to 238 degrees. While cooking the sugar, keep a small bowl of water and a clean brush to the pan to wash down any sugar crystals. While the sugar is cooking, whip the egg yolks and the malt powder together on high speed; scraping the bowl down as needed. When sugar syrup reaches 238 degrees, decrease the speed of the mixture and slowly add the syrup. Continue whipping the mixture at medium speed until it is cool and thick. Fold the melted chocolate into the yolk mixture, followed by gently folding in the whipped cream. Pour into dixie cups and freeze for at least 8 hours. For the Chocolate Ganache Glaze: Chop chocolate and set aside in a medium sized mixing bowl. Bring heavy cream just to a scald and pour over chopped chocolate to melt. Gently stir the mixture until the chocolate is melted and the mixture is smooth. For the Vanilla Polka Dot Wafers: Cream the butter, sugar, and vanilla together until light. Scrape the bowl often. Add the egg whites, mix until combined. Follow with the flour and salt, mixing just until the mixture comes together. Take 1/2 cup of the mixture and to it add 1/2 tablespoon cocoa, and mix until the cocoa is well incorporated. Spread the wafer mixture evenly onto a 4-inch circle template teflon baking sheet. With a pastry bag and round tip, pipe small dots of chocolate batter onto the existing batter, creating a polka dot pattern Bake wafers in a preheated 350 degree oven for 15 minutes. To assemble: Unmold the chocolate parfait from the dixie cup and place on a glazing rack. Pour the chocolate ganache over the top of the parfait, creating an enrobed effect. Place the parfaits back in the freezer for a short time, just to set. To serve: garnish the top of the parfait with a small amount of gold leaf. Place the parfait on top of polka dot wafer, and garnish the plate with a few clementine segments. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 9440,"Lentil Cakes 2 tablespoons vegetable oil, divided, plus extra for greasing 4 ounces plain yogurt 3 1/2 ounces gram flour (chickpea flour) 1 to 2 thin green chiles, seeds removed 1 (1/4-inch) piece fresh ginger, peeled 3 tablespoons fresh lemon juice 6 tablespoons water, divided 1/2 teaspoon ground turmeric Kosher salt 2 teaspoons sugar, divided 3/4 teaspoon Eno's fruit salts* or baking powder 1 teaspoon mustard seeds* 1 1/2 teaspoons sesame seeds 12 curry leaves* Handful chopped fresh cilantro leaves, for garnish Handful freshly grated coconut, for garnish Instructions: Grease a 7-inch cake pan with vegetable oil. In a bowl, whisk the yogurt and the gram flour together to a smooth batter.
In a food processor, blend the green chiles, ginger, lemon juice, 1 tablespoon vegetable oil, and 2 tablespoons of the water to a smooth paste. Add the cl paste, turmeric, salt, and 1 teaspoon of the sugar to the batter, and stir until well combined. Loosen the batter if necessary with a teaspoon of water to return it to the consistency of heavy cream. Add the fruit salts, and stir well to combine, then set aside for 4 to 5 minutes.
Fill the saucepan of an 8-inch double boiler with water and bring to a boil. (Alternatively, place a biscuit cutter of the same size or an upturned heatproof bowl into a large, heavy-based pan and pour enough water into the pan to reach halfway up the sides of the bowl. Cover the pan with a lid and bring the water to a boil.)
Pour the batter into the greased cake pan and carefully lower it into the double boiler. Cover the pan with a lid and steam the cake over a medium heat for 18 to 20 minutes, or until a toothpick inserted into the batter comes out clean. Heat the remaining 1 tablespoon oil in a small pan over medium heat. When the oil is hot, add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Be careful of the popping seeds and splatter of oil.
When the mustard seeds have started to pop, add the sesame seeds and curry leaves and fry for another minute, or until the sesame seeds are golden brown. Discard the curry leaves.
Add the remaining 4 tablespoons of water and the remaining teaspoon of sugar and boil for 2 to 3 minutes, or until the sugar has dissolved and the mixture resembles syrup.
To serve, turn out the lentil cake onto a serving plate. Pour the syrup evenly over the cake. Sprinkle over the fresh coriander and coconut. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9441,"Savory Herb Pork Roast with Gravy 2 1/2 teaspoons McCormick? Sage, Rubbed 1 1/2 teaspoons McCormick? Garlic Salt 1 teaspoon McCormick? Ginger, Ground 1/2 teaspoon McCormick? Black Pepper, Ground 1 boneless center-cut pork roast (about 3 pounds) 1 tablespoon oil 1 3/4 cups water 2 packages McCormick? Pork Gravy Mix Instructions:

1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9442,"Whiskey Sauce 1 cup confectioners' sugar, sifted 3/4 cup heavy cream, warmed 1/4 cup bourbon Instructions: In a medium saucepan over medium-low heat, add the confectioners' sugar. Cook, without moving the pot, until the sugar begins to melt, about 3 minutes. Continue to cook, whisking occasionally to break up any lumps, until the sugar is completely melted and golden brown, 3 to 4 minutes. Pour in the warm cream. The mixture may solidify. Raise the heat to medium and simmer, stirring, until the mixture melts again and is smooth, about 3 minutes. Take the pot off the heat and carefully add the bourbon. Return to the heat, bring to a boil, and simmer 1 minute to cook off some of the harshness of the bourbon. Let cool at least 10 minutes before serving, but serve warm. ","[Bourbon, Rye Whiskey, Scotch, Cognac]" 9443,"Grilled Spicy Wings 3 cloves garlic, chopped 1/2 cup fresh lemon juice 2 tablespoons olive oil 1 tablespoon chipotle puree 1 tablespoon finely chopped parsley 1 tablespoon finely chopped oregano 20 chicken wings Salt and freshly ground pepper Instructions: Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings ","[Zinfandel, Malbec, Syrah, Tempranillo]" 9444,"Cheesy Zucchini Noodles with Bacon 1 pound zucchini (about 3 medium) 1/2 cup cherry tomatoes, halved 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 slices bacon, chopped 2 teaspoons unsalted butter 2 scallions, thinly sliced (white and green parts separated) 1 clove garlic, minced 2 teaspoons all-purpose flour 2/3 cup milk 1/2 teaspoon Dijon mustard Pinch cayenne pepper 1/3 cup shredded Cheddar cheese Instructions: Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside. Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes. Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel?lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 9445,"Orzo with Asparagus, Artichoke, Tomato and Truffle Oil 1 pound orzo 3 tablespoons olive oil 1 cup balsamic vinegar 1 1/2 tablespoons sugar 1 pound asparagus 6 artichokes, cleaned and halved 1/2 cup plus 1 tablespoon butter 4 tablespoons chopped garlic 1/2 cup white wine 1 cup vegetable stock 1 pint cherry tomatoes, halved 1 cup grated Parmesan Salt and pepper 6 tablespoons truffle oil Instructions: Cook the orzo in boiling salted water until al dente. Rinse in cool water and toss in olive oil. Set aside. In a small sauce pan, cook balsamic vinegar and sugar and reduce it to a syrup consistency. Set aside. Cut the asparagus tips from the stems. Blanch the tips on boiling salted water. Set aside. Coarsely chop the asparagus stems in a food processor. Set aside. Put the artichokes on a hot grill and cook until brown. Saute butter, garlic, and asparagus in a large pan for 2 minutes. Add wine, vegetable stock, and orzo. Cook until the pasta is hot and the liquid has been absorbed. Saute asparagus tips with butter and salt until hot Toss pasta with tomatoes and Parmesan, arrange asparagus on top of each pasta portion. Season with salt and pepper. Spoon pasta into 6 portions. Drizzle plates with balsamic and truffle oils. Place grilled artichoke next to each portion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 9446,"Texas Toast 8 (1-inch) thick slices French bread Olive oil Instructions: Brush 1 side of each bread slice with olive oil. Heat a skillet over medium heat. Add bread, oiled side down, to skillet and cook until golden, about 2 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9447,"Denver Omelette in a Mug 1/4 cup chopped green bell pepper 2 tablespoons chopped onion 1/2 cup fat-free liquid egg substitute 1 ounce chopped 97 to 98-percent fat-free ham (about 2 slices) 2 tablespoons shredded fat-free Cheddar cheese Orange slices, for serving, optional Serving suggestion: Whole-wheat English muffin. Instructions: Spray a large microwave-safe mug with nonstick spray. Add green pepper and onion and microwave until softened, 1 to 2 minutes. Blot any excess liquid from the vegetables. Add egg substitute and microwave for 1 minute. Add ham and cheese and lightly stir. Microwave until scramble is just set, an additional 45 to 60 seconds. Let cool slightly. Garnish with orange slices and serve with an English muffin, if using. Eat up! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9448,"Cheese-Swirled Tuna Casserole with Green Peas and Mint 1/4 cup minced yellow onion 3 tablespoons butter 6 tablespoons flour 1 teaspoon salt 1 (10 3/4-ounce) can chicken broth 1 1/2 cups milk 1 (6-ounce) can tuna, drained and flaked 1 tablespoon fresh lemon juice 1/4 cup sour-cream 1/3 cup minced, canned pimientos, drained 2 cups sifted flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 vegetable shortening 2/3 cup milk 1/2 cup shredded sharp Cheddar or American cheese 1 box frozen peas 2 tablespoon butter 1 teaspoon dried mint Instructions: Preheat oven to 425 degrees. Lightly butter 11/2 to 2-quart casserole and set aside.
Tuna Mixture:
Stir-fry onion in butter in a large heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes. Blend in flour and salt, then broth. Add milk and heat, stirring constantly until thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep warm.
Cheese Swirl Biscuits:
Sift flour, baking powder, and salt together into a large mixing bowl. Add shortening and cut in with pastry blender until texture of coarse meal. Add milk and fork briskly to make soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by 1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas, follow directions on the back of package. Drain. In a glass bowl, toss peas, with butter and dried mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9449,"New York Strip Steaks with Grilled Fennel Salad and Paprika Butter 4 small fennel bulbs, tops removed, sliced into 1-inch rings Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 lemon 1/2 cup pitted green Spanish olives 1/4 bunch fresh basil Pinch red pepper flakes 1 teaspoon ground coriander 2 heads roasted garlic 3 anchovy fillets 1 cup (2 sticks) unsalted butter, softened 2 tablespoons sweet paprika 2 fresh thyme sprigs, leaves striped from the stem 4 New York strip steaks, 10-ounces each Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 handfuls fresh rosemary 2 handfuls fresh thyme Instructions: Mash the roasted garlic and anchovies on a cutting board with the flat side of a knife to make a paste. In a mixing bowl, cream the butter with a wooden spoon or spatula. Add the paprika, thyme leaves, and the mashed garlic mixture. Mix until the ingredients are well blended and the butter is red; set aside at room temperature. Rub both sides of the steaks with oil, season with a generous amount of salt and pepper. Put the steaks on a large platter and toss the rosemary and thyme on top. Drizzle with a bit more olive oil and cover with plastic. Allow the steaks to marinate for 30 minutes to 1 hour. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the steaks about 7 minutes per side for medium-rare. While the steaks are working, put the fennel rings in a bowl and drizzle with a healthy dose of olive oil; add the juice of 1/2 of a lemon. Put the fennel on the free side of the grill and grill for 5 minutes per side. Take everything off the grill; let the steak rest while you put the salad together. Put the grilled fennel in a bowl and add the remaining salad ingredients: the olives, basil, red pepper flakes, coriander, and remaining lemon juice. Drizzle with another dose of olive oil, season with salt and pepper and give the salad a good toss. This salad is best when the fennel is still warm, so lather the steak with the paprika butter and serve it with the salad as soon as possible. ","[Chardonnay, Pinot Noir, Garnacha, Barbera]

" 9450,"Chunky Egg Salad 1/2 medium red onion, chopped 12 large eggs 1 stalk celery (with leaves), chopped 1/2 cup mayonnaise 2 tablespoons chopped fresh dill 2 tablespoons whole-grain mustard 1 tablespoons plus 1 teaspoon freshly squeezed lemon juice 2 teaspoons kosher salt Freshly ground black pepper Serving suggestions: 8 slices country-style sourdough bread, sliced tomatoes, or salad greens Instructions: In a small bowl, soak the onions in cold water, for 15 minutes. Drain. Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9451,"Sauteed Veal with Lemon on a Bed of Broccoli Rabe 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter 2 tablespoons all-purpose flour 1/2 cup chicken stock 1/2 pound thinly sliced veal scallops Salt and freshly ground black pepper 1 ripe lemon, zested and juiced A handful of fresh flat-leaf parsley, finely chopped 1/4 cup water 10 ounces broccoli rabe 1 garlic clove, chopped 1/4 to 1/2 teaspoon grated or ground nutmeg Instructions: In a skillet over moderate heat, combine oil, butter and flour. Cook 2 or 3 minutes. Whisk in broth. Add the sliced veal in thickened sauce 3 or 4 minutes and transfer to a warm platter. Season veal with salt and pepper. Add lemon zest, lemon juice and chopped parsley to the sauce and remove pan from heat. Heat water for broccoli rabe. Blanch until just cooked but still crispy. Drain broccoli rabe. Place a second skillet over medium high heat. Add extra-virgin olive oil, garlic, and broccoli rabe and cook until tender. Season with salt, pepper and nutmeg. To assemble, divide broccoli rabe between 2 dinner plates. Top with veal and pour pan sauce equally over the 2 plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 9452,"Cumin Lavosh 9 ounces all-purpose flour 9 ounces whole wheat flour 1 teaspoon cumin seeds, toasted and ground 1 teaspoons whole cumin seeds, toasted 1 teaspoon salt 1 teaspoon baking powder 1 1/2 ounces sugar 4 ounces butter, cubed and softened 1 cup buttermilk Instructions: Mix all dry ingredients together in the bowl of an electric mixer. Cut in the soft butter with the paddle attachment until the mixture resembles coarse meal. Add enough of the buttermilk to bring the dough together. Turn over on counter, divide in half or quarter, wrap in plastic wrap and refrigerate overnight. Roll into paper thin sheets with a rolling pin or with a pasta machine. Sprinkle with kosher salt and pepper, and bake on baking sheet lined with parchment paper at 300 degrees in convection oven for about 12 to 15 minutes, or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 9453,"Avocado Salads Ripe haas avocados Mango Papaya Arugula Chervil Leaves Tomatoes Nicoise olives Instructions: For dressing: Lemon or lime juice Walnut oil or Olive oil Fresh hot red chilies Fresh hot green chilies. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9454,"Sour Cream Cupcakes 2 cups all-purpose flour Candy or sprinkles, for garnish 2 teaspoons baking powder Pinch salt 1 1/2 sticks unsalted butter at room temperature 1 1/2 cups sugar 3 eggs 1 1/2 teaspoons vanilla extract 1/2 cup milk 3/4 cup sour cream 1 (12-ounce) bag semisweet chocolate chips 3 sticks unsalted butter, almost room temperature 1 teaspoon vanilla extract Pinch kosher salt 1/2 cup powdered sugar Instructions: Preheat the oven to 350 degrees F. Combine the flour, baking powder and salt in a large bowl. Reserve. In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl. Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour. Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups. Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin. The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate. Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted. In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9455,"Chicken Chili Dogs 4 long Tyson? Crispy Chicken Strips 1 tablespoon canola oil 1 red onion, finely chopped, save some for garnish 1 yellow bell pepper, stemmed, seeded, and finely chopped Kosher salt and freshly ground black pepper 2 garlic cloves, finely chopped 1 tablespoon chili powder 1 (14-ounce) can crushed tomatoes 1 (15-ounce) can pink beans, rinsed and drained 4 hot dog buns Instructions: Prepare Crispy Chicken Strips according to package directions. Meanwhile, in a large skillet, heat the oil over medium-high heat until hot. Add the onion, pepper, and a pinch of salt. Cook, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Stir in the tomatoes and beans. Simmer until the chicken is ready. Divide the chicken strips among the hot dog buns. Top with the chili and garnish with red onion. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 9456,"Real Corned Beef 1 pound baking potatoes, scrubbed 1 medium onion 8 to 12 ounces corned beef 2 tablespoons vegetable oil Salt and freshly ground pepper Instructions: Chop the potatoes, onion, and corned beef into even bite-sized pieces, about 1/2-inch cubes. Heat a 10-inch skillet over medium heat, and add the oil. When it is hot, saute the potato, onion, and corned beef, turning the mixture with a spatula until the potato is soft and all the ingredients are crispy and browned about 10 minutes. Season to taste with salt and pepper.; ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 9457,"Bacon and Artichoke Hearts Lavash Flatbread 5 slices center-cut bacon One 12-ounce bag frozen artichoke hearts, thawed
1 tablespoon canola oil
2 garlic cloves, minced
1/4 teaspoon red cl flakes
One 15-ounce container part-skim ricotta
1 tablespoon lemon zest
1/4 cup grated Parmesan, plus more for sprinkling
1/2 teaspoon kosher salt, plus additional as needed
Freshly ground black pepper
3 tablespoons freshly squeezed lemon juice 1 sheet lavash
1 cup baby arugula
Olive oil, for drizzling
Instructions: Preheat the oven to 425 degrees F and line a sheet tray with parchment paper. Cook the bacon in a large saute pan over medium-high heat until it is golden and crispy, about 3 minutes per side. Transfer the bacon to a paper towel-lined plate to drain, then chop into bite-sized pieces. Remove all but 1 tablespoon of the bacon grease and add the artichoke hearts. Cook over medium heat until they are golden brown, 3 to 4 minutes. Add the canola oil, then the garlic and cl flakes. Saute until the garlic is fragrant, another minute. Remove from the heat and set aside. Combine the ricotta, lemon zest, Parmesan, salt, pepper and 2 tablespoons lemon juice in a medium bowl and stir until smooth. Trim the lavash as necessary to fit on a sheet tray and spread the ricotta mixture in an even layer over the top. Top with artichokes and bacon and bake until the cheese is melted and the lavash has crisped at the edges, about 10 minutes. Toss the arugula with olive oil and the remaining tablespoon lemon juice and season with salt and pepper. Drizzle the flatbread with olive oil, then top with arugula and cut into slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 9458,"White Bean and Prosciutto Crostini with Sage 3 garlic cloves, smashed and finely chopped, plus 2 whole cloves 3/4 cup finely diced prosciutto Pinch crushed red pepper flakes 4 cans cannellini beans, drained and rinsed 1/4 cup olive oil, plus more for drizzling Kosher salt 2 baguettes, sliced on the bias 1/4 cup finely chopped sage Instructions: In the bowl of a food processor combine the 3 smashed garlic cloves, prosciutto, crushed red pepper, and 3 cans of beans. Add 1/4 cup olive oil and puree until smooth. If the mixture seems too thick add more olive oil; the mixture should be fairly loose. Taste to see if the mixture needs salt (it probably will). Add the remaining can of beans and pulse to combine (the mixture should be a little bit coarse). Taste again to see if it needs salt. It should be creamy and a little chunky and really well flavored. Remove from the food processor to a large bowl and reserve at room temperature. Preheat a grill pan over medium heat. Grill the baguette slices on both sides on the preheated grill pan. When the bread looks slightly charred and is crispy remove them and rub each crostini with the raw garlic cloves. Top each toast with a big schmear of the bean puree and a drizzle of olive oil. Garnish with sage and arrange on serving platters to serve. Bravissimo! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 9459,"Flaky Birthday Berry Pie with Celebratory Jaconde One 8-ounce package cream cheese, at room temperature 4 cups heavy whipping cream 1 cup confectioners' sugar 1 cup granulated sugar 1/4 cup cornstarch Pinch fine sea salt 1/2 cup water Zest and juice of 1 lemon 2 cups blueberries 2 cups raspberries 2 cups hulled and quartered small strawberries 4 tablespoons unsalted butter 1 teaspoon vanilla extract 1 1/2 cups confectioners' sugar 8 tablespoons unsalted butter, at room temperature, plus 2 tablespoons, melted and cooled 1/2 cup egg whites, at room temperature 1 cup cake flour Gel food coloring of your choice 1 1/4 cups almond flour 1/4 cup all-purpose flour 3 large eggs, at room temperature, plus 2 eggs, separated Pinch fine sea salt 1/2 cup granulated sugar Four 10-inch Flaky Pastry Layer rounds, recipe follows 1 pound all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature 6 ounces ice-cold water 1 teaspoon lemon juice Instructions: For the sweetened whipped cream: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and mix until smooth; transfer to a bowl. In the same mixer bowl, combine the heavy whipping cream and sugar. Switch to the whisk attachment and whip on high speed until soft peaks form. Add the cream cheese back to the bowl and continue whisking on high until the cream forms stiff peaks. For the berry filling: Combine the sugar, cornstarch and salt in a large saucepan and stir to combine. Add the water, lemon juice and lemon zest; stir to combine. Turn the heat to medium-low and add the blueberries and raspberries. Cook, stirring occasionally, until the mixture begins to bubble and thicken, about 5 minutes. Cook an additional minute, then add the strawberries, butter and vanilla. Gently stir until the butter has melted, then transfer to a bowl and refrigerate until completely chilled, about 2 hours. For the jaconde: Line two half-sheet pans with silicone baking mats. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the confectioners' sugar and the 8 tablespoons butter and mix until smooth. Gradually add the 1/2 cup egg whites and mix to combine. Gradually add the cake flour and mix until a paste is formed. Divide the paste between bowls based on how many colors are desired. Add a drop or two of food coloring to each of the bowls and stir to achieve the desired colors. Transfer the paste to a pastry bag fitted with a small open tip and pipe your chosen pattern on the baking mats. Freeze the patterns until frozen solid. Once frozen solid, leave the decor in the freezer and make the cake batter. Preheat the oven to 425 degrees F. In a small bowl, whisk together the almond flour and all-purpose flour. Set aside. Place a stand-mixer bowl over a pot of simmering water to build a double boiler. Add the 3 whole eggs and 1/4 cup of the granulated sugar and whisk vigorously until the sugar has dissolved. Transfer the bowl to the stand mixer and beat on high speed with the whisk attachment until the bowl is cool to the touch and the mixture ribbons. Transfer the mixture to a large bowl and set aside. Wash and dry the bowl and whisk very well. (Note: A bowl or whisk with any reside will not beat egg whites properly.) In the clean mixer bowl, combine the 2 egg whites and salt. Beat with the clean whisk attachment on high speed until frothy. Slowly add the remaining 1/4 cup granulated sugar. Continue whisking until the egg whites hold soft peaks; set aside. Sift the almond flour mixture over the whole egg mixture; using a silicone spatula, gently fold to incorporate. Fold in the egg whites, followed by the melted butter. Remove the prepared pans with the frozen decor from the freezer. Immediately divide the cake batter between the two pans and gently spread into an even layer. Bake until the edges are barely brown and the cake is springy, about 5 minutes. Allow to cool, then run a small knife along the edges of the pans to release the cakes. Sift the remaining 1/2 cup confectioners' sugar over the cakes. Place a piece of parchment over each cake, followed by an inverted baking sheet. Flip over so the cakes land decorated-side up on the baking sheets. Gently release the baking sheets and carefully peel away the baking mats from the cakes. If needed, use a paring knife to help with this process. Place one Flaky Pastry Layer on a cardboard cake round. Fill a pastry bag with half the whipped cream; place the rest back in the refrigerator. Cut the tip of the bag to create a 1/2-inch opening. Pipe a band of whipped cream along the perimeter of the pastry disk and spread one-third of the berry filling inside. Place a second pastry layer on top, pipe the whipped cream along the perimeter again, and add another third of the berry filling. Top with a third pastry layer and repeat with the whipped cream and the remaining berry filling. Top with the final pastry layer, then wrap the cake gently in plastic, and freeze for 30 minutes or until the whipped cream feels set. Refrigerate the remaining whipped cream in the piping bag. Remove the layered cake from the freezer and pipe whipped cream to coat the sides with a crumb coat. Refrigerate for 20 minutes to set. Measure the height and circumference of the layered cakes and trim the jaconde to fit around the sides and top. (Note: You will likely need to cover the entire cake in multiple strips.) Gently press the jaconde to the sides and top of the cake. Place the remaining half of the whipped cream in a pastry bag fitted with a star tip and pipe rosettes on top of the cake. Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to \smush\ the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal. Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.) Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter. Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold. If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. (The dough can be refrigerated for up to 1 week or frozen for up to 1 month.) Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment paper. Divide the dough into four even pieces. Roll each piece into a rough 10-inch round. Place the rounds onto the prepared sheet pan, placing a piece of parchment in between each round to separate. Cover with plastic wrap and refrigerate for 20 minutes. Trim each round to a perfect 10-inch circle; dock each one. Bake the rounds on individual sheet pans, placing a piece of parchment over the rounds and then placing a second sheet pan on the parchment to \tame\ the puff. (Note: Don't press the pan; just let it rest.) Bake for 15 minutes with the second sheet pan on top. Remove the second sheet pan and the top piece of parchment and bake until uniformly golden brown, 10 to 15 minutes more. If you are baking in batches, refrigerate the unbaked rounds. Allow the baked rounds to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9460,"Veracruz Red Snapper: Huachinango a la Veracruzana One 3.3-pound/1 1/2-kilogram whole red snapper, cleaned and scaled 3 cloves garlic, chopped 2 limes, juiced 2 tablespoons water Pinch clove Pinch pepper Vegetable oil, for sauteing 1/2 cup chicken stock 1 onion, sliced 2 bay leaves 2 pinches dried oregano 1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil) 4 plum tomatoes 6 pickled chiles 8 green olives pitted and crushed, plus 12 green olives, whole 1 tablespoon capers Salt 3 tablespoons chopped parsley Instructions: Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes. Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients. First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 9461,"Spring Chicken Salad 1/2 pound small red-skinned potatoes, halved Kosher salt 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh tarragon 2 tablespoons white wine vinegar 1/4 cup low-fat plain Greek yogurt Freshly ground pepper 1/4 cup extra-virgin olive oil 4 romaine hearts, torn 1 rotisserie chicken, skin removed and meat shredded (about 2 cups) 1 Kirby cucumber, peeled, halved lengthwise, seeded and sliced 4 radishes, cut into wedges 1 yellow bell pepper, thinly sliced Instructions: Place the potatoes in a small pot and cover with water. Season with salt, cover and boil until fork-tender, about 6 minutes. Drain and cool. Meanwhile, pulse the chives, tarragon, vinegar, yogurt, 1/2 teaspoon salt, and pepper to taste in a food processor. Slowly drizzle in the olive oil and pulse to make a thick dressing. Toss the romaine, potatoes, chicken, cucumber, radishes and bell pepper with the dressing in a large bowl. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 9462,"Hurry Curry Cauliflower 1 tablespoon canola oil 1 teaspoon cumin seed 1 teaspoon coriander seed 2 teaspoons curry powder 1 teaspoon fresh ginger, minced 1 whole clove garlic, smashed 1 head cauliflower, cut into florets 1 cup water 1 cup rice wine vinegar 1/2 cup cider vinegar 3 tablespoons sugar 1 teaspoon pickling salt Instructions: Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat. In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine. Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 9463,"Spiced Thanksgiving Sugar Cookies 1 cup granulated sugar 2 1/2 cups all-purpose flour 1 teaspoon pumpkin pie spice 1/4 teaspoon baking powder Fine salt 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces, at room temperature 1 large egg, lightly beaten 1 teaspoon pure vanilla extract 2 tablespoons meringue powder One 1-pound box confectioners' sugar (3 3/4 to 4 cups) Food coloring, as desired Candy corns, pecans and sanding sugar Instructions: For the cookies: Put the sugar in a food processor and pulse a few times to finely grind. Add the flour, pumpkin pie spice, baking powder and 1/2 teaspoon of salt and pulse just to combine. Add the butter and pulse until all of the butter is incorporated into the flour and the mixture is sandy. Add the egg and vanilla and pulse until the mixture comes together in big clumps. Turn the dough out onto a clean work surface and knead a few times to form a ball. Divide the dough in half, pat into 2 discs about 1/4-inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour. Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Put 1 disc of dough between 2 pieces of parchment paper and roll out the dough to 1/8-inch thick. Cut out with desired cookie cutters and arrange on one of the prepared baking sheets about 2 inches apart. Bake until the bottom of the cookies are golden brown, 10 to 12 minutes. Cool on the baking sheet until firm enough to transfer to a rack to cool completely. Repeat with the remaining dough. Gently gather any scraps into a ball and press into another disc. Chill the disc until firm enough to roll and cut out as many cookies as possible. For the icing: Sift the meringue powder and confectioners' sugar together in a large bowl and add 6 tablespoons water. Beat with an electric mixer on medium-high until the mixture is glossy and soft peaks form, 3 to 4 minutes. Add food coloring if using or divide into several batches and color with different shades of food coloring. Decorate cookies as desired. The cookies can be store in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9464,"Goat Cheese Mashed Potatoes with Beef Coffee Gravy 2 pounds white russet potatoes, peeled and quartered 4 ounces goat cheese 4 tablespoons butter 1/2 cup evaporated milk, plus more as needed Salt and white pepper, to taste 1 (15-ounce) can beef broth 1 tablespoon Worcestershire sauce 1 teaspoon instant coffee 2 tablespoons cornstarch 1/4 cup water 3 tablespoons butter, cut into large chunks Salt and pepper Instructions: For Potatoes: Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain potatoes and put them into a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add the goat cheese, butter, and 1/2 cup of evaporated milk and whip potatoes on medium speed. Add additional milk until desired consistency is reached. Season with salt and white pepper to taste. For Gravy: In a medium saucepan over high heat, bring the beef broth, Worcestershire sauce, and coffee to a boil. Reduce to a simmer. In a small bowl, dissolve the cornstarch in the water and add to broth mixture. Cook until the gravy has thickened to the consistency of cream. Whisk in butter 1 chunk at a time. Season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9465,"Vegan Baked Mac and Cheese One 16-ounce package large elbow pasta 1 1/2 cups raw cashews
1/4 cup nutritional yeast
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground mustard
One 12-ounce package frozen butternut squash pure, thawed
Kosher salt and freshly ground black pepper Nonstick cooking spray, for the baking dish 1 cup panko breadcrumbs
1/2 cup dairy-free Parmesan 1 to 2 tablespoons olive oil
Instructions: Cook the pasta according to the package directions. Drain, and keep warm. Meanwhile, combine the cashews with enough boiling water to cover in a medium bowl. Let stand for 10 minutes. Drain. Preheat the oven to 400 degrees F. Combine the soaked cashews, nutritional yeast, cornstarch, garlic powder, ground mustard and 1 1/2 cups water in a high-powered blender. Blend until very smooth, adding more water if necessary to reach the desired consistency. Stir in the butternut squash and season with salt and pepper. Stir together the cooked pasta and sauce in a lightly greased 9-by-13-inch baking dish. Stir together the panko, Parmesan and olive oil in a bowl. Sprinkle evenly over the pasta. Bake until the pasta is bubbly and the topping is browned, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9466,"Spicy Mussels with Chorizo and Wine 1 medium onion, chopped 3 tablespoons butter 3 cloves garlic, minced 8 ounces fresh chorizo, removed from casing 1 tablespoon harissa 1 teaspoon red pepper flakes 3/4 cup white wine 1 1/2 cups chicken stock 2 to 3 pounds fresh mussels, scrubbed and debearded 1/2 cup heavy cream French bread, for dipping Instructions: In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping. ","[Rioja, Tempranillo, Garnacha, Barbera]" 9467,"Black and Whites (Deli! Deli! Deli!) 2 1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1/4 teaspoon salt 1 1/4 cups sugar 3 large eggs 1 teaspoon vanilla extract 1/4 teaspoon lemon extract 1 1/2 cups milk 1/2 cup water 1/2 cup light corn syrup 2 cups sugar Pinch cream of tartar 1 cup confectioners' sugar 1 teaspoon vanilla extract 2 tablespoons hot water 2 tablespoons unsweetened, Dutch-processed cocoa 2 tablespoons hot coffee Instructions: The Cookies: Set 2 racks in the middle of the oven and preheat to 350 degrees. In a medium bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter and sugar together for 15 seconds until smooth. Add the eggs, 1 at a time, beating until each is incorporated. Add the vanilla and lemon extracts and continue beating until fluffy, about 2 minutes. With the mixer on its slowest setting, gradually beat in 1/2 of the flour mixture. Beat in the milk and then the remaining flour mixture. On nonstick or parchment-lined cookie sheets, drop 1/2 cup mounds of dough at 4-inch intervals. Bake the cookies for about 11 minutes, turning once for even baking, until the cookies are lightly tanned. Set the cookie sheets on a rack to cool. The Frosting: Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the water, corn syrup, sugar and cream of tartar until it registers 240 degrees (soft ball). Off heat, vigorously whisk in the confectioners' sugar, vanilla and hot water until creamy looking. Quickly spread half of the icing on 1/2 of each cookie. Whisk the cocoa and hot coffee into the remaining icing. Spread it on the other halves of the cookies. Let set for 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9468,"Steamed Vegetables with Rice Wine Vinaigrette 16 oz. bag frozen Asian style vegetable mix 2 Tbs. rice wine vinegar 2 Tbs. vegetable oil 3 Tbs. toasted sesame oil 1 Tbs. soy sauce 1/2 tsp. brown sugar pinch red pepper flakes 1 Tbs. toasted slivered almonds or sesame seeds (optional) finishing salt Instructions: Steam or boil vegetables until tender crisp. Drain and place in a bowl. Whisk all remaining ingredients (except almonds and seeds) together in a small bowl. Pour over vegetables and stir to combine. Set aside at room temperature to marry the flavors. When ready to serve, turn vegetables onto a rimmed platter and sprinkle with nuts or seeds and finishing salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 9469,"Florentine Cookies 6 ounces butter 3/4 cups light corn syrup 3/4 cups sugar 12 ounces almonds, 6 ounces sliced, and 6 ounces ground in a food processor 3/4 cups pastry flour Instructions: Preheat a convection oven to 325 degrees F, or preheat a regular oven to 350 degrees. Melt the butter in a medium-size heavy saucepan over medium-low heat. Add the corn syrup and sugar to the pan, increase the heat to medium, and cook until the syrup is simmering. Meanwhile, mix the almonds and flour in a small bowl, and then add them to the simmering syrup. Stir with a wooden spoon until well blended, and then remove from heat. Pour mixture into bowl, using a rubber spatula to scrape, and then let cool. Line a cookie sheet with parchment paper. Form into 1-ounce balls for large cookies or 1/2-ounce balls for small cookies, placing them on the parchment paper 3 inches apart from each other, as they will spread drastically. Bake until just starting to turn golden brown, about 5 to 8 minutes. The baking time will vary depending on what size the cookies are. As soon as you remove the cookies from the oven, shape them into cups by molding each cookie around the bottom of a small cup or glass. They must still be warm to hold this shape. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9470,"Lemon Lime Soda Apple Dumplings 4 tablespoons butter, plus butter for dish 2 large Granny Smith apples, peeled and cored 1/2 lemon, juiced 2 cans refrigerated crescent roll dough 1 cup sugar 1 tablespoons ground cinnamon 1 teaspoon ground nutmeg 1 (12-ounce) can lemon lime soda (recommended: Mountain Dew) Whipped cream or vanilla ice cream, for serving, optional Instructions: Preheat the oven to 350 degrees F. Butter a baking dish. Cut each apple into 8 wedges and add them to a bowl of ice water with lemon juice. Separate the crescent roll dough into triangles. Remove the apples from water and pat dry with paper towels. Roll each apple wedge in the dough starting at the smallest end. Put all of the triangles into the baking dish. In a small bowl mix the sugar, ground cinnamon, and ground nutmeg until well combined. Sprinkle over the apple triangles, generously covering all portions. Cut the butter into small pieces and scatter over the baking dish, evenly distributing it around the dumplings. Pour the lemon lime soda over the dumplings. Bake until the dumplings are golden brown, about 40 to 50 minutes. Remove from the oven and arrange on a serving platter. Serve warm with a side of whipped cream or vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9471,"Blueberry Merlot Manhattans 1/4 cup fresh blueberries, plus more for serving 3 tablespoons sugar 3/4 cup merlot Ice, as needed 3/4 cup bourbon 1/2 cup sparkling water Lemon slices, for serving Instructions: Muddle 1/4 cup blueberries with the sugar in a cocktail shaker, then add the wine. Fill the shaker with ice and add the bourbon. Shake for 15 seconds. Strain into 4 ice-filled Collins glasses, then top with 2 tablespoons sparkling water per glass. Garnish with lemon slices and blueberries. ","[Merlot, Bourbon]" 9472,"Posole Rojo 3/4 cup dried chiles de arbol 4 or 5 dried ancho chiles 6 cloves garlic (2 smashed, 4 finely chopped) Kosher salt 2 pounds boneless pork shoulder, trimmed and cut in half 2 teaspoons ground cumin 2 tablespoons vegetable oil 1 large white onion, chopped 8 cups low-sodium chicken broth 1 tablespoon dried oregano (preferably Mexican) 1 bay leaf 3 15-ounce cans white hominy, drained and rinsed Diced avocado, shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping Instructions: Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the cl sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining cl sauce. Photograph by Con Poulos ","[Syrah, Tempranillo, Garnacha, Barolo]" 9473,"Cheese Straws 1 pound cheddar cheese 2 cups all-purpose flour 1 teaspoon salt Pinch of cayenne pepper 1/4 teaspoon dry mustard 8 tablespoons butter, plus a little for greasing the pan
Instructions: Preheat oven to 450 degrees. Grate cheese. Sift flour, salt, cayenne & mustard into large bowl. Cut in butter and mix until fully combined (this can be done in a food processor). Stir in cheese and then knead with hands until batter comes together. If necessary, add small amount of ice water. Roll into ball, wrap in plastic and refrigerate for 20 minutes (this can be done up to 2 days in advance of cooking). When dough is chilled, roll to about 1/4\ inch thick and cut into strips about 1/2\ wide. Place on slightly greased baking sheet and bake until golden, about 8-10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9474,"Vegetable Gumbo 1 clove garlic, chopped 1/4 cup corn 1 red pepper, large dice 1 green pepper, large dice 2 celery sticks, large dice 1 onion, large dice 1/2 cup okra, large slice 1 gallon vegetable stock, recipe follows 1/4 cup brown roux 1/2 (8-ounce) can whole peeled plum tomatoes 2 tablespoons each thyme, sage, rosemary 2 tablespoons seafood spice 2 tablespoons sassafrass leaves Lemon juice, to taste 1 1/2 tablespoons cl paste Salt and pepper, to taste 2 tablespoons vegetable oil 1/4 cup okra, sliced 1/4 cup tomatoes, skinned, seeded, diced 1/4 cup corn 1/4 cup spaghetti squash 1 red pepper, diced 1 green pepper, diced 1 ounce thyme, chopped 1 ounce sage, chopped 1 ounce rosemary, chopped Salt and pepper, to taste 3 carrots, large dice 2 stalks celery, large dice 2 cups mushroom stems 2 bay leaves 1 1/2 onion, large dice 1/2 bunch parsley stems 1 gallon water Instructions: Creole Sauce: In a large soup pot, sweat all your vegetables except for your tomatoes for about 5 to 7 minutes, add your liquid and bring to a simmer. When it begins to boil take a little liquid out and place it in a bowl and slowly stir in your roux, then slowly add that back to the simmering liquid. Let simmer for 15 minutes, add your tomatoes, herbs, seasonings, lemon juice and chili paste. Simmer 10 minutes or until desired taste. In a blender puree everything (be careful not to put too much in at one time to prevent from burning yourself).
Garnish: In a large pot, heat oil, sweat all of your vegetables for 2 to 3 minutes. Add your creole sauce, bring to a simmer and let simmer for five minutes. Add your herbs and let simmer for another 2 to 3 minutes. In a large stock pot, over high heat, place all ingredients and bring to a boil. Reduce heat and simmer stock for 45 minutes. Strain the liquid and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9475,"Hot Water Cornbread Vegetable oil, for frying 1 cup white cornmeal, such as Martha White (see Cook's Note) 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/4 teaspoon sugar 1/2 cup boiling water, plus more if needed Instructions: Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F. Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.
","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 9476,"Wolfgang's Salad Tasting Plate: Black and Green Olive Tapenade 1 cup Nicoise olives, pitted 1 cup small green French olives (Picholine), pitted 1/4 cup oven-dried tomatoes, drained, recipe follows 1 tablespoon capers 1 garlic clove 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 Crostini, recipe follows 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 2 slices bread, preferably sourdough Extra-virgin olive oil 1/2 garlic clove Herbed Goat Cheese, recipe follows 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 Instructions: 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. 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.
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. 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.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9477,"Simple Balsamic Vinaigrette 1/4 cup balsamic vinegar 2 teaspoons dark brown sugar, optional* (See Cook's Note) 1 tablespoon chopped garlic 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup olive oil Mesclun salad mix or favorite greens, for accompaniment Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts Blue cheese, for garnish 1/4 cup balsamic vinegar 2 teaspoons dark brown sugar, optional* (See Cook's Note) 1 tablespoon chopped garlic 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3/4 cup olive oil Mesclun salad mix or favorite greens, for accompaniment Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts Blue cheese, for garnish Instructions: Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings. Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately. If not using dressing right away, cover and refrigerate, whisking or shaking again before use. Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings. Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately. If not using dressing right away, cover and refrigerate, whisking or shaking again before use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9478,"Farmhouse Hash With Pot-Poached Eggs 1 tablespoon canola oil 1/2 medium onion, diced 1 carrot, diced 2 stalks celery, diced 2 large red-skinned potatoes, diced 1/2 pound sweet Italian sausage, casings removed 1 teaspoon paprika 1 teaspoon chopped garlic 1/2 teaspoon red pepper flakes Kosher salt 1 teaspoon white vinegar 4 large eggs Freshly ground black pepper Instructions: Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9479,"Paillard of Scottish Salmon with a Lemon Grass, Cucumber, and Salmon Caviar Vinaigrette and Lotus Root Chips 1 pound cleaned salmon fillet 3 tablespoons extra virgin olive oil Salt and pepper 1 cucumber peeled, seeded, and finely diced 1 tablespoon finely minced lemon grass (from root end) 1 tablespoon finely minced ginger 2 tablespoons finely minced shallots 1/4 cup rice wine vinegar 3 tablespoons extra virgin olive oil Salt and pepper 3 ounces salmon caviar 3 tablespoons chips minced chives 1 lotus root, thinly sliced 2 cups pure vegetable oil Baby greens Instructions: Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through. In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette. Heat a pot of oil. Fry lotus chips. Plate salmon with baby greens and vinaigrette. Top with fried lotus chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 9480,"Matcha Green Tea Cookies 1 3/4 cups all-purpose flour, plus more for dusting 2 tablespoons matcha (green tea powder) 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar 1 large egg 1/4 teaspoon pure almond extract Coarse sugar, for sprinkling Instructions: Whisk the flour, matcha, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and almond extract until combined. Reduce the mixer speed to low and beat in the flour mixture until just incorporated. Turn out the dough onto a large sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, about 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Roll out the dough until 1/4 inch thick on a lightly floured surface. Cut out cookies with a 1 1/2- to 2-inch fluted round cookie cutter or biscuit cutter. Reroll the scraps once and cut out more cookies. Arrange about 1 1/2 inches apart on the prepared baking sheets. Sprinkle generously with coarse sugar. Refrigerate until firm, about 15 minutes. Bake, switching the pans halfway through, until the cookies are firm but not browned, 17 to 20 minutes. Let cool completely on the baking sheets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9481,"Mesa Fresca 2 ounces tequila (recommended: El Tesoro) 2 ounces freshly squeezed grapefruit juice 1/2-ounce freshly squeezed lime juice Pinch salt Splash lemon-lime soda (recommended: Sprite or 7-Up) Instructions: Combine all ingredients in a cocktail shaker with ice and shake well. Serve over the rocks in a Collins glass. ","[Tequila, Grapefruit Juice, Lime Juice]" 9482,"Hibiscus Granita 3 cups hibiscus ice tea Instructions: Pour the iced tea into ice cube trays and freeze overnight. (The recipe can be made up to this point and kept frozen up to 3 days in advance.) When ready to serve, turn the ice cubes into a food processor fitted with a metal blade or a powerful blender. Pulse the machine until the granita has the texture of crushed ice. ","[Prosecco, Moscato, Vinho Verde]" 9483,"Easy Shrimp Potstickers 1 pound large shrimp, peeled and deveined 3 cloves garlic, roughly chopped 3 scallions, chopped 2 tablespoons soy sauce 1 egg 40 round wonton or gyoza wrappers 3 tablespoons peanut oil 1/3 cup ponzu 1 scallion, minced 1 teaspoon chili sauce (recommended: Sriracha) 1/2 teaspoon minced ginger 1/2 teaspoon sugar Instructions: Potstickers: In a food processor, add the shrimp, garlic, scallions, soy sauce and egg. Pulse until combined but still chunky. Remove the mixture to a bowl. To assemble the potstickers, put about 1 teaspoon of filling into the center of a wonton wrapper. Moisten the rim of the wrapper with water. Fold the dough until the ends meet and press the air out of the center towards the edges. Seal by pressing firmly. This is the simplest way. To make the classic pleated look: using your thumb and index finger, pinch the corner of the unsealed wonton closed. Using your other hand pull a bit of the unsealed wonton edge toward the pinched corner and pinch to make a slight pleat in the wrapper, continue to pull the loose wrapper in and pleating until you run out of space, then push the air out through the final opening and pinch together. Repeat for the rest of the wontons. You can freeze them at this point on a baking sheet first, and then transfer to a freezer bag. Dipping sauce: Stir all the ingredients together in a small serving bowl. When ready to cook the potstickers, add oil to a large saute pan. When oil begins to swirl, add potstickers to the pan and cook until golden brown on 1 side. Flip and add 3 ice cubes. Immediately cover the pan to let the potstickers steam and cook through, about 3 minutes. Remove to a large platter and serve with dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9484,"Tuscan Beans With Tuna 6 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 16 fresh sage leaves (8 chopped, 8 whole) 2 15-ounce cans cannellini beans 3/4 pound kale, stems and ribs discarded, large leaves torn in half Kosher salt and freshly ground pepper 1 cup grape tomatoes, thinly sliced 3 inner stalks celery, thinly sliced (with some leaves) 1/2 cup chopped pitted kalamata olives 1/3 cup chopped roasted red peppers 1 12-ounce can solid white albacore tuna in water, drained Instructions: Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes. Add the beans (including the liquid from the cans) and 1 cup water. Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes. Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes. Season with salt and pepper. Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl. Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels. Reserve the oil. Break the tuna into large chunks and divide among shallow bowls. Spoon the bean mixture around the tuna and top with the olive salad and fried sage. Drizzle with the reserved sage oil and season with salt. ","[Chianti, Vermentino, Pinot Grigio, Sauvignon Blanc]" 9485,"Pepper Crusted Rack of Lamb with Puree of Japanese Sweet Potato 4 each rack of baby lamb, frenched and cleaned 1/4 pound yellow wax beans, blanched 1/4 pound green beans, blanched 1/4 cup hazelnut oil Salt and pepper to taste 1 pound sweet potato puree (recipe follows) 2 tablespoons mustard seeds 1 red pepper, bruniose 1 cup peppercorn crust (recipe follows) 1 cup natural lamb jus (recipe follows) 1 cup goats yogurt sauce (recipe follows) 4 sweet potato chips, for garnish 1/4 cup white peppercorns 1/4 cup black peppercorns 1/4 cup green peppercorns 1/4 cup pink schezuan peppercorns 1 cup bread crumb 6 Japanese sweet potatoes, boiled whole until tender
1 cup heavy cream
1/2 stick butter 1/2 cup shallots 1 bay leaf 1 teaspoon white peppercorns 1 tablespoon olive oil 1 cup red wine 1 quart good quality lamb stock Salt and pepper 2 cups lamb jus (recipe above)
2 ounces heavy cream
2 ounces goats yogurt Instructions: Crust the rack of lamb and cook to desired temperature. Cut rack into 4 chops. Toss beans with oil, salt and pepper and place on center of plate in a triangle. Place puree in center of triangle. Place 4 chops around the puree in a circle. Sprinkle plate with red pepper bruniose and mustard seeds. Finish plate with both lamb and yogurt sauce. Garnish with sweet potato chips sticking up from the puree.; Fresh grind all peppercorns and mix with bread crumb. After boiled, peel sweet potatoes and put through potato ricer. Place in bowl and using a hand mixer, whip in heavy cream and butter. Season with salt and pepper and hold warm. Saute shallot, bay leaf and peppercorns in oil. Add red wine and reduce until almost dry. Add lamb stock and reduce until thick sauce consistency forms. Adjust seasoning with salt and pepper. Keep warm and set aside. Bring jus to a simmer and swirl in cream and yogurt. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 9486,"Chorizo Queso 1/2 pound butter 1/2 pound flour
2 quarts heavy cream
Two 12-ounce bottles Mexican lager 3 3/4 pounds American cheese, shredded
3 pounds Cheddar, shredded
1 3/4 pounds smoked Gouda, shredded
1 quart cooked chorizo Instructions: Melt butter in a stockpot over medium heat, then whisk in flour slowly, adding more only after it incorporates with butter. Whisk in heavy cream and lager until combined with roux. One quart at a time, add cheeses. Once all cheese is melted, add chorizo. ","[Rioja, Tempranillo, Cabernet Sauvignon, Merlot]" 9487,"Torta al Limone 1 1/2 cups all-purpose flour 3/4 cup (1 1/2 sticks) unsalted butter, cut into quarters 1/4 cup sugar Pinch of salt 1 large egg, lightly beaten with 1 tablespoon ice water 4 large eggs, separated 2/3 cup sugar 12 ounces Ricotta cheese (drained if watery) 2 tablespoons grated lemon rind (from about 2 large lemons) 3 tablespoons lemon juice 4 teaspoons potato starch 1 teaspoon vanilla extract Instructions: Make the crust. In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal. With the motor running add the egg mixture and pulse just until dough is formed. Wrap in plastic wrap and chill 30 minutes. On a lightly floured surface roll out the dough into a round 1/8-inch thick and fit it into a 10-inch tart pan, pressing edge to 1/2-inch above the rim. Chill until ready to use. Make the filling. Preheat oven to 350 degrees F. Using an electric mixer beat the egg yolks until combined. Add 1/2 cup sugar a little at a time and beat until lemon colored. Pass the ricotta through a fine sieve into a bowl. Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined. In another bowl with an electric mixer beat the egg whites until they form soft peaks. Add the remaining sugar a little at a time and beat until firm. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly. Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set. Let cool to room temperature and chill 3 hours or overnight.; ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9488,"Crispy Wings with Hot Honey Sauce 2 1/2 pounds chicken wings 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 cup honey 1 tablespoon barbecue sauce
1 tablespoon Louisiana hot sauce
1 tablespoon apple cider vinegar
2 jalapenos, thinly sliced 1 serrano cl, thinly sliced 1/4 cup chopped fresh parsley Ranch dressing, for serving
Instructions: For the wings: Preheat the oven to 400 degrees F. Line a sheet pan with foil, then place a metal rack on the pan. Pat the wings dry with kitchen paper, then sprinkle with the salt, pepper and smoked paprika on both sides. Place them on the rack, making sure they are not touching. Bake for 25 minutes, then pull them out. Use tongs to turn them over, then put them back in the oven and bake until golden brown and cooked through, an additional 20 minutes . For the hot honey sauce: Meanwhile, add the honey, barbecue sauce, Louisiana hot sauce, vinegar, jalapenos and serranos to a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until reduced and slightly thickened, about 20 minutes. Remove the wings from the oven and turn the oven to broil. One by one, dunk the wings in the sauce. Place them back on the rack and broil for 3 minutes to caramelize. For the garnish: Place the wings on a platter and sprinkle over the chopped parsley. Serve with a bowl of ranch dressing for dipping. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 9489,"New England Style Clam Chowder 1/4 pound salt pork, finely minced 1 large onion, chopped, about 1 cup 2 celery stalks, chopped, about 1 cup 1 large leek, white and light green part only, well washed, chopped, about 1 cup 2 tablespoons flour 1 quart hot water 1 pound russet potatoes, peeled and cubed 1 quart milk Salt and pepper to taste 2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved Oyster crackers Instructions: In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Ad the clams, heat through and adjust the seasoning. Serve with oyster crackers.; ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 9490,"Billiard Room Pizza Wheel 1 (16-ounce) package frozen sage sausage 2 tablespoons Mexican rice seasoning 8 ounces roasted garlic tomato sauce 1 (15 1/2-ounce) can black beans, drained and rinsed 1/2 cup 1/4-inch diced green bell pepper 1/2 cup 1/4-inch diced red bell pepper 1 (13.8-ounce) pre-made pizza dough 1 (2.25-ounce) can sliced black olives, drained 1 cup pre-shredded Cheddar/jack cheese blend Instructions: Preheat oven to 375 degrees F. Crumble sausage into pan, add 1 tablespoon of the Mexican seasoning, tomato sauce, and beans. Cook on medium heat for 5 minutes, stirring occasionally. Add diced peppers and let simmer for another 8 minutes. Set aside. On a floured surface, unroll dough to fit in 15-inch round pan. Arrange sausage filling around sides of dough. Top with cheese and black olives. Using a pie cutter mark 8 slits in the center of the pan. Gently lift each triangle over the filling and tuck tip under the sides. Repeat with remaining triangles. Bake for 20 to 25 minutes or until crust is a golden brown. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9491,"Sesame-Pistachio Snack Mix 1 large egg white 2 teaspoons sugar 2 teaspoons dried thyme 2 teaspoons chili powder Kosher salt and freshly ground pepper 1 1/2 cups unsalted roasted pepitas 1 cup unsalted roasted pistachios 3 tablespoons sesame seeds 3/4 cup wasabi peas Instructions: Preheat the oven to 325? and line a rimmed baking sheet with parchment paper. Whisk the egg white in a large bowl until frothy, then whisk in the sugar, thyme, chili powder, 1 1/4 teaspoons salt and a few grinds of pepper. Add the pepitas, pistachios and sesame seeds; toss to coat. Spread the mixture in an even layer on the prepared baking sheet and bake, tossing halfway through, until crisp and dry, about 20 minutes. Remove from the oven, add the wasabi peas to the warm snack mixture and toss. Let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 9492,"South Beach Tea 2 peaches Crushed ice 1/2-ounce vodka 1/2-ounce rum 1/2-ounce gin 1/2-ounce Triple Sec 1/2-ounce peach schnapps 2 lemon wedges, juiced 2 lime wedges, juiced 1-ounce orange juice 1-ounce pineapple juice Splash lemon-lime soda Pineapple wedge, for garnish Instructions: With a melon baller, make small balls with the peaches, leaving the skin on for color. Layer crushed ice and peach balls in a hurricane glass. In a shaker filled with ice, combine the liquor and fruit juices. Shake vigorously until all ingredients are mixed thoroughly and chilled evenly. Strain into glass over peaches and ice. Top with lemon-lime soda. Garnish with a pineapple wedge on the rim of the glass and serve. ","[Vodka, Rum, Gin, Triple Sec]" 9493,"Ron's Swiss Meringue Buttercream 9 large egg whites, at room temperature 1 1/2 cups sugar 1 1/2 pounds (6 sticks) unsweetened butter, softened but still cool 2 teaspoons vanilla extract
Optional flavoring: melted chocolate, liquors, fruit and fruit purees Instructions: Place the egg whites and sugar in a large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool.
Beat in small pieces of cool but soft butter on medium speed. The mixture may curdle before coming together. Add the vanilla extract or other flavoring if using. (Re-beat occasionally while frosting a cake to maintain smooth texture.) ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 9494,"Eggplant, Tomato and Fennel 4 small Japanese eggplants (about 3 1/2 inches long), each pricked 4 times with a fork 4 large plum tomatoes (about 2/3 pound), each pricked 4 times with a fork 1/2 bulb fennel, cored and quartered lengthwise 4 large cloves garlic, smashed and peeled 2 sprigs fresh basil 1/4 teaspoon fresh thyme 2 tablespoons olive oil 1 tablespoon water 1 teaspoon kosher salt Freshly ground black pepper Instructions: Arrange eggplants spoke-fashion, stems toward the center, around the inside rim of a 2-quart souffle dish. Place tomatoes in center. Scatter fennel on top of eggplant. Tuck garlic, basil, and thyme between vegetables. Pour oil, water, salt, and pepper over all. Cover tightly with microwave plastic wrap. Cook in microwave oven at 100 percent for 15 minutes. Remove from oven. Uncover and let stand for 3 minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 9495,"Lemon-Grape Coolers Ice 3 cups unsweetened white grape juice 1/2 cup lemon juice 2 cups lemon-lime flavored carbonated beverage 1 small bunch grapes, washed and halved 1 lemon, sliced into rounds Instructions: In each glass filled with ice, or a large pitcher filled with ice, pour in the grape juice, lemon juice and lemon-lime soda. Stir gently. Garnish with sliced grapes and lemons. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9496,"Ceviche de Pescado Blanco 1 cup thinly sliced whitefish (cod, grouper, snapper) 1/2 cup orange juice 2 tablespoons lime juice 1 tablespoon diced red onion 1 tablespoon diced tomato 1 tablespoon chopped scallions 1 teaspoon diced jalapeno 1 tablespoon chopped cilantro Instructions: Place the fish in a bowl with 3 tablespoons of the orange juice and 1 tablespoon of the lime juice. Set aside and let marinate for 1 hour. Remove fish from juices and place in a different bowl. Add the remaining ingredients and the remaining fresh orange and lime juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9497,"Steamed Ginger Sole with Lemon Soy Sauce 3 tablespoons soy sauce 1/2 teaspoon finely grated lemon zest Juice from 1/2 a lemon 1 teaspoon toasted sesame oil 4 bunches scallions, whites and greens separated, thinly sliced 1/2 teaspoon finely grated peeled fresh ginger 4 (6-ounce) sole or other flat fish fillets Kosher salt and freshly ground black pepper 4 large Napa cabbage leaves 1 medium carrot, thinly sliced on the bias 8 shiitake mushroom, stems trimmed and discarded Instructions: Whisk the soy sauce, lemon zest and juice, and the sesame oil together in a small bowl. Add the scallion whites to the sauce. Mix the scallion greens with the ginger in another small bowl. Lay the sole fillets on the work surface, skin-side up (look for the side with the herring bone pattern). Cut the fillets lengthwise along the natural seam that runs down the center of each piece. Lightly season the skin-side of the fish with salt and pepper. Then scatter the scallions and ginger on top. Starting from the narrow tail end, roll up each piece of fish into a tight spiral with the scallion on the inside. Secure with a toothpick if desired. Pour an inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Lay the Napa leaves in a bamboo or collapsible steamer. Stand the fish rolls on the Napa, and scatter the shiitake mushrooms and sliced carrot around. Set the steamer over the water, cover, and cook the fish until it is barely cooked through, about 6 minutes. Turn off the heat and leave the fish covered to finish cooking in the residual heat of the steamer, about 5 minutes more. Divide the Napa, sole, shiitakes, and carrots among 4 plates and drizzle with the sauce. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 9498,"Buckeyes 2 1/2 cups sifted confectioners' sugar 1 cup smooth peanut butter 6 tablespoons unsalted butter, melted 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 8 ounces semisweet or bittersweet chocolate, chopped 1 teaspoon vegetable shortening Instructions: Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes. Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes. Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate. Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 9499,"Caesar Salad with Crunchy Croutons 1/2 loaf crusty Italian bread 1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan 2 tablespoons fresh thyme leaves
Kosher salt and freshly ground black pepper 4 anchovy fillets 1 clove garlic, smashed
2 lemons, juiced 1 tablespoon water 1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan Freshly ground black pepper Salt
2 heads romaine lettuce
Freshly grated Parmesan, for garnish Instructions: Make the croutons:
Heat the oven to 350 degrees F.
Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad.
Make the dressing: Put the anchovies, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9500,"Spiked Beans-n-Toast 2 slices bacon, chopped 1 small onion, chopped 1 (28 ounce) can baked beans 2 shots Irish whisky Black pepper 4 slices white toasting bread 2 tablespoons butter, softened 1 tablespoon honey Instructions: Heat a medium skillet over medium high heat. Add bacon and cook to render fat, about 5 minutes. Add onions, reduce heat to medium, and cook with bacon until soft, 5 to 6 minutes more. Stir in baked beans. Heat the beans through then reduce heat to low. Remove pan from heat, add the whisky, stir it in, and return pan to heat. If whisky flames, the flare will die out in less than 10 seconds -- just be prepared. For a full whisky-spike flavor, the trick is to avoid the flame and just warm the alcohol: think hot toddy. Season spiked beans with black pepper, to taste. Toast bread and combine softened butter with honey then spread the mixture evenly among the slices. Serve beans with honey buttered toast. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 9501,"Lemon Sorbet 1 tablespoon lemon zest 1 cup water 1 cup sugar 1 cup fresh lemon juice Instructions: Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. Combine the syrup with the lemon and zest and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the sorbet is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. ","[Prosecco, Sauvignon Blanc, Riesling]" 9502,"\Old Bay\ Hollandaise 1 tablespoon ground bay leaves 2 1/2 teaspoons celery salt 1 1/2 teaspoons dry mustard 1 1/4 teaspoons freshly ground black pepper 1 teaspoon paprika 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger 1/4 teaspoon crushed red pepper flakes 1 tablespoon fresh lemon juice 3 large egg yolks, lightly beaten 1 1/2 sticks unsalted butter, melted until foamy 1 teaspoon kosher salt Instructions: Stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl.

Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9503,"Barbecued Bologna One 3-pound chub or chunk bologna Barbecue Rub #68 (recipe follows) 1/2 cup packed light brown sugar, dried (see Note) 1/3 cup kosher salt 1/4 cup paprika 1 tablespoon chili powder 2 teaspoons garlic powder 1 teaspoon Sugar in the Raw 1 teaspoon onion powder 1 teaspoon black pepper 1 teaspoon dried basil 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper Instructions: Prepare your cooker to cook indirectly at 235 degrees F using medium cherry wood for smoke flavor. Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around. Score the top in a series of thin slashes in a diamond pattern. Season the bologna liberally with the barbecue rub. Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours. It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust. Transfer the bologna to a cutting board. Tent loosely with foil and let rest for 5 minutes. Slice to serve. This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food. I like to put this one in the food processor until it's finely ground. It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar. You may want to dry the sugar the day before. This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking. Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months. ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 9504,"Corn with Barbecue Butter 6 tablespoons unsalted butter, softened 1 small clove garlic 1/4 cup barbecue sauce 1 tablespoon ancho cl powder Kosher salt 4 ears of corn, grilled Instructions: Combine the butter, garlic, barbecue sauce and cl powder in a food processor. Season with salt and puree until smooth. Spread the barbecue butter on the grilled corn. Season with salt. ","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 9505,"Turkey-Kale Sandwiches with Pepper Mayonnaise 2 teaspoons extra-virgin olive oil 4 slices bacon 1 pound turkey cutlets 1/2 teaspoon paprika 1/4 teaspoon dried thyme Kosher salt and freshly ground pepper 1/3 cup light mayonnaise 2 tablespoons jarred chopped hot peppers 3 cups finely chopped kale (about 3 ounces) 8 thin slices multigrain bread, toasted Baked potato chips, for serving Instructions: Heat 1 teaspoon olive oil and the bacon in a large nonstick skillet over medium heat. Cook, turning occasionally, until crisp, 12 to 15 minutes. Remove and drain on paper towels, leaving the drippings in the pan. Season the turkey cutlets on both sides with the paprika, thyme and a generous pinch each of salt and pepper. Increase the skillet heat to medium high. Add the turkey and cook, turning once, until just cooked through, 6 to 8 minutes. Transfer to a cutting board; reserve the pan drippings. Mix the mayonnaise and chopped peppers in a small bowl; season with salt and pepper and set aside. Put the kale in a medium bowl; add a pinch of salt and the remaining 1 teaspoon olive oil and massage with your fingers until bright green and softened, about 1 minute. Brush the bread with some of the reserved bacon drippings, then spread with the pepper mayonnaise. Mound the kale on 4 bread slices. Cut the turkey into pieces so that it will fit on the bread and layer on top of the kale. Break the bacon in half and add to the sandwiches. Close with the remaining bread slices. Serve with chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9506,"Summer Yogurt Soup with Tomato and Basil 2 tablespoons olive oil 1 clove garlic, sliced 1/2 onion, small dice 4 cups vegetable stock, or water 1/2 cup basil leaves Salt and pepper 2 cups yogurt 2 vine ripe tomatoes, cut small dice Instructions: Heat oil over medium-high flame and saute garlic and onion until translucent, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer about 5 minutes. Let cool to room temperature and puree in blender or food processor for 30 seconds. Add basil, salt and pepper and blend for another 30 seconds. Add yogurt and pulse to mix. Keep chilled until ready to serve. When serving, add a couple of tablespoons of diced tomato on top of each bowl of soup. Season tomato with salt and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9507,"Genoise Sheet Cake 3 tablespoons hot clarified sweet butter (4 tablespoons sweet butter yields 3 tablespoons clarified) 1 teaspoon pure vanilla extract 1 cup sifted cake or pastry flour 4 eggs 2/3 cup sugar 11 x 17 or 12 x 16-inch jellyroll pan Instructions: Preheat oven to 350 degrees. Line bottom of jelly-roll pan with parchment paper. Combine clarified butter and vanilla in small bowl. Keep hot until needed or reheat for a few seconds just before using--this is important! Combine flour with 3 tablespoons of the sugar. Sift together twice; return to sifter and set aside. In a large heatproof mixing bowl, use a whisk to combine eggs and sugar. Place bowl in or over a saucepan containing 1 to 2 inches of barely simmering water. Heat eggs to lukewarm, (check by touching), whisking occasionally. Remove bowl from heat. Beat egg mixture at high speed with an electric mixer until it has cooled, tripled in bulk, and resembles softly whipped cream. Sift about 1/3 of the flour mixture over the whipped eggs. Use your largest rubber spatula to fold the mixture, by hand, quickly but gently until combined. Sift and fold in half the remaining flour mixture; sift and fold in the rest. Scoop about 1 cup of the batter into another bowl and fold it together with the hot clarified butter and vanilla. When completely combined, fold the butter mixture back into the remaining batter. Turn batter into prepared pan, and spread evenly over pan. Bake 15 to 20 minutes or until cake shrinks slightly from the edges of the pan and top springs back when pressed with fingers. Run a small knife around the edges of the cake to release it from pan. Invert pan onto a sheet of foil and remove pan. Cool cake without removing parchment pan liner (cake will steam slightly between the parchment and the foil, making it flexible enough to roll without cracking later). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9508,"Instant Pot Chicken Posole 4 dried guajillo cl peppers, stemmed and seeded 2 dried ancho cl peppers, stemmed and seeded 2 dried cascabel cl peppers, stemmed and seeded 1 tablespoon vegetable oil 1 small white onion, diced 8 cloves garlic, roughly chopped Kosher salt and freshly ground pepper 8 ounces dried white hominy, picked over and rinsed 1 cup fresh cilantro (leaves and tender stems), plus more for topping 2 teaspoons dried oregano, plus more for topping 1 bay leaf 2 pounds skinless, boneless chicken thighs (about 8) Sliced radishes, crumbled queso fresco, sour cream and/or shredded cabbage, for topping
Lime wedges, for serving Instructions: Set an Instant Pot to saute on high. When the pot registers hot, add the dried chiles and cook until just beginning to soften, about 3 minutes. Add 1 cup water. Turn off the pot and put on the lid. Let sit until the chiles are completely softened, about 5 minutes. Transfer to a blender and puree until smooth. Use a rubber spatula to push the mixture through a fine-mesh strainer into a small bowl. Reset the pot to saute on high. When the pot registers hot, add the vegetable oil. Add the onion, garlic, 1 tablespoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Turn off the pot.
Add 6 cups water, the cl puree, hominy, cilantro, oregano and bay leaf to the pot. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 1 hour 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid. Add the chicken to the pot and press to submerge in the liquid. Replace and lock the lid; return the steam valve to the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid. Discard the bay leaf. Transfer the chicken to a rimmed baking sheet and shred into bite-size pieces with two forks. Return to the pot along with any accumulated juices and stir to combine. Divide among bowls and top with dried oregano, radishes, queso fresco, cilantro, sour cream and/or cabbage. Serve with lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9509,"Honey-Peppercorn Brie Dip One 7- to 8-ounce round high-quality Brie, preferably from France 2 tablespoons honey Kosher salt 1 cup heavy cream Cracked pink, black and white peppercorns Cracked pink, black and white peppercorns
Apple chips, celery sticks, walnut-raisin and/or pumpernickel bread, for serving Instructions: Remove all the rind from the Brie with a small sharp knife and your fingers. (The rind can be bitter, so it's best to be thorough.) Beat the Brie on high speed in a stand mixer fitted with a paddle attachment until completely smooth, scraping down the side of the bowl and paddle as needed (the cheese will be thick and sticky at this point). Beat in the honey and 3/4 teaspoon salt, stopping and scraping as needed. While still beating on high, slowly drizzle in the cream, and beat until the mixture is light and smooth, stopping and scraping as needed. (The dip can be refrigerated for up to 2 hours.) Transfer the dip to a small serving bowl, sprinkle with some cracked peppercorns and serve with apple chips, celery sticks, walnut-raisin and/or pumpernickel bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9510,"Fried Fish with Dill Tartar Sauce 1 cup mayonnaise (preferably Duke's) 2 to 3 tablespoons chopped dill pickles 1 tablespoon capers 1 tablespoon fresh lemon juice 2 teaspoons chopped fresh dill 1 teaspoon sugar Kosher salt and freshly ground pepper 6 whiting fillets Kosher salt and freshly ground pepper 1/2 cup cornmeal 1/2 cup all-purpose flour 1 tablespoon Cajun seasoning Vegetable oil, for frying 1 lemon, cut into wedges Instructions: Make the tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a medium bowl. Season with salt and pepper. Prepare the fish: Rinse the fish with cold water and pat dry lightly. Season with a little salt and pepper. Whisk the cornmeal, flour and Cajun seasoning in a small bowl. Pour into a medium paper bag. Add the fish to the bag a few pieces at a time and shake the bag to coat each piece evenly. Transfer the coated fish to a sheet of parchment paper. Heat 1 1/2 inches of vegetable oil in a deep cast-iron skillet over medium heat until a deep-fry thermometer registers about 375? F. Working in batches, add the fish fillets to the hot oil and fry until they start to float and turn golden brown, 3 to 4 minutes. Remove the fried fillets to a rack set on a baking sheet to drain off any excess oil. Serve with the tartar sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9511,"Tuna Balls 3 cups cake flour 1 egg 3 tablespoons corn meal 1 6-ounce can tuna (water drained) 1/4 cup Parmesan cheese 2 tablespoons oregano 1 tablespoon vegetable oil 3/4 cup water Instructions: Preheat oven to 350 degrees. Blend all ingredients and roll into quarter-sized balls. Place on cookie sheet sprayed with non-stick cooking spray. Bake for 30 minutes. Cool. Should be soft after cooling ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 9512,"Roasted Sweet Potato and Green Onion Salad 4 medium sweet potatoes (about 1 pound each) 1 bunch green onions (white bulb and 3 inches of green) 1/2 cup olive oil, plus extra for brushing the potatoes and green onions 1 tablespoon Dijon mustard 1/4 cup cider vinegar 1/4 cup balsamic vinegar 1 tablespoon honey Kosher salt and freshly ground black pepper 1/4 cup coarsely chopped flat-leaf parsley Instructions: Brush the potatoes and green onions with olive oil. Roast the potatoes until tender. Roast the green onions until softened. When cool enough to handle, cut the potatoes into 1-inch cubes and finely chop the green onions. In a large bowl, whisk together the remaining 1/2 cup olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with additional salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9513,"Lobster and Scallop Ceviche 1/2 Maine lobster 1/2 pound clean, dry sea scallops 4 oranges, juiced 4 lemons, juiced 4 limes, juiced 1 Bermuda onion, sliced thin 2 small chopped tomatoes 3 tablespoons chopped fresh cilantro 1/2 small habanero 1/4 cup Spanish olive oil 1/4 cup ketchup Salt and freshly ground black pepper Avocado, for garnish Plantain chips, for garnish Instructions: Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces. Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to \cook. Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9514,"Pasticho 2 teaspoons ground annatto (optional) 2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon curry powder
Kosher salt 1 1/2 pounds 80/20 ground beef
1 medium onion, diced
5 cloves garlic, grated
2 tablespoons Abuela Chabe\u2019s Seasoning
One 14-ounce can tomato sauce
1/4 cup Worcestershire sauce
2 tablespoons unsalted butter 2 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
2 cups whole milk
Kosher salt
1 pound dried lasagna noodles (see Cook\u2019s Note) 10 ounces sliced deli ham
16 ounces Gruyere, sliced or shredded
Instructions: For Abuela Chabe\u2019s seasoning: Combine the annatto, cumin, garlic powder, onion powder and curry powder in a small bowl. Makes 2 3/4 tablespoons (see Cook\u2019s Note). For the beef: Fill a large saute pan with 1 inch of water and add a large, five-finger pinch of salt. Add the ground beef and cook over high heat, stirring every 2 minutes, until the liquid released by the ground beef has almost disappeared and you can only see fat, about 15 minutes. Let the beef fry in the fat for about 1 minute, then remove the beef to a large bowl, leaving the fat in the saucepan.
Add the onion to the saute pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the 2 tablespoons of Abuela Chabe\u2019s Seasoning and cook until fragrant, about 1 minute. Stir in the cooked beef and season with salt. Stir in the tomato sauce and Worcestershire sauce and cook until the mixture has reduced slightly, about 3 minutes. Taste and season again if necessary. Set aside.
For the bechamel: Melt the butter in a small saucepan over medium heat, about 2 minutes. Add the flour and whisk until combined. Continue to whisk until the mixture turns the same yellow color as Dijon mustard and starts to smell slightly nutty, about 6 minutes. Whisk in the nutmeg and cook for 1 minute. Gradually add the milk in five additions while whisking constantly, making sure to fully incorporate between each addition; this will ensure a smooth texture. Season with salt and cook until the bechamel coats the back of a spoon, 5 to 8 minutes. (If the sauce seems too thin, remember that it will continue to thicken as it sits.)
For the assembly: Bring a large pot of salted water to a boil over high heat. Cook the noodles, stirring occasionally and separating them to prevent sticking, until softened and bendable but still tough in the center, about 5 minutes. Transfer the noodles to a large bowl of cold water and set aside until ready to assemble.
Arrange a rack in the center of the oven and preheat to 375 degrees F.
Spread 3 tablespoons of the meat sauce and 3 tablespoons of the bechamel on the bottom of a 9-by-13-inch baking dish.
Lay a single layer of noodles over the meat sauce and bechamel (if you're using long noodles, you will need to cut some noodles to fill the gaps). Spread half of the meat sauce (about 1 1/2 cups) over the noodles. Add another single layer of noodles. Spread 1/2 cup of the bechamel over the noodles. Top with 5 ounces of the ham and 6 ounces of the Gruyere.
Repeat by adding another single layer of noodles, the remaining half of the meat sauce, another single layer of noodles, 1/2 cup of the bechamel, the remaining 5 ounces of the ham, 6 ounces of the Gruyere and a final single layer of pasta.
Combine the remaining bechamel and the remaining 4 ounces of Gruyere (if using sliced cheese, crumble it up) and spread on top of the pasticho.
Cook until bubbling gently around the edges, about 45 minutes. If the top has not browned, broil on high until a couple of brown spots appear, 1 to 2 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9515,"Salad Presto 1 - 5 oz bag mixed greens (5 cups lightly packed) 2 tablespoons olive oil 1 tablespoon red wine vinegar Pinch dried basil Salt and freshly ground black pepper Instructions: Put the greens in a medium salad bowl. In a separate bowl, whisk together the oil and vinegar. Drizzle the dressing over the greens and sprinkle dried basil on top. Season with salt and pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 9516,"Strawberry, Rhubarb, and Banana Crostata 1 1/2 cups pastry flour (1/2-pound) 3/4 cup polenta (1/4-pound) 1/2 cup sugar (3 1/2 ounces) Large pinch fine salt 1 1/2 teaspoons baking powder 1 teaspoon anise seeds, toasted 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces 1 large egg, lightly beaten 1 pound rhubarb, cut into 1-inch pieces 1 full pint basket large, ripe strawberries, about 1 pound, hulled and halved or quartered 2 large ripe bananas, cut into 1-inch pieces 2/3 cup sugar 2/3 cup packed light brown sugar 1/4 teaspoon freshly ground pepper 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon anise seeds, toasted 1/2 orange, zest freshly grated 1 lemon, zest freshly grated 1/2 lemon, juiced Vanilla gelato or sweetened whipped cream, for serving, optional Instructions: Preheat the oven to 375 degrees F. To make the topping, measure the flour, polenta, sugar, salt, baking powder, and anise seeds into a food processor or a stand mixer fitted with the paddle attachment. Pulse for a few seconds to combine. Add the butter and pulse or mix on medium-low speed until the mixture resembles coarse crumbs. Transfer the mixture to a bowl and make a well in the center. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed. The mixture will not adhere in the manner of a dough but will clump together if pressed in your palm. Set aside until needed. To make the filling, combine all the ingredients in a large bowl and toss until well mixed. Turn mixture into a 2 quart shallow baking dish. Sprinkle the topping over the filling in an even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven. Bake until the juices are bubbling up around the topping and the top is crisp and golden brown, about 1 hour. Serve warm with gelato, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 9517,"Shrimp and Mirliton Casserole 2 pounds medium shrimp, peeled and deveined 4 tablespoons olive oil 1 1/2 tablespoons Emeril's Bayou Blast (Essence), recipe follows 2 cups chopped yellow onions 5 pounds (about 8) medium mirlitons (chayotes) 1/2 cup chopped green bell peppers 1 large jalapeno, seeded and minced (about 1/4 cup) 1/2 teaspoon dried thyme 1/4 cup minced garlic 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup finely chopped green onions 1/4 cup finely chopped fresh parsley leaves 3 large eggs, lightly beaten 1 cup plus 1 tablespoon dried fine bread crumbs 1 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce 3/4 pound freshly grated American cheese 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely. Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3 to 4 minutes. Remove from the heat. Add the eggs, 1 cup of the bread crumbs, and the pepper sauce. Mix well. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle the cheese evenly over the top, then sprinkle with the remaining 1 tablespoon of bread crumbs. Bake until the topping is lightly browned and bubbly, about 30 minutes. Serve warm. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

Note: These are general wine pairing suggestions based on the ingredients and cooking methods used in the recipe. The best pairing will depend on personal taste preferences." 9518,"Grilled Pork Burgers Indochine 3/4 cup mayonnaise 1/4 cup finely chopped fresh Thai basil leaves 1/4 cup finely chopped fresh cilantro leaves 2 green onions, finely chopped 2 tablespoons fresh lime juice 1/4 cup Vietnamese fish sauce (nuoc mam) 4 teaspoons jaggery (palm sugar) or brown sugar 1 teaspoon sriracha or other Asian hot chili sauce 2 pounds freshly ground pork 1/4 cup chunky peanut butter 2 teaspoons grated fresh ginger 2 teaspoons minced garlic 1/2 teaspoon ground star anise Vegetable oil, for brushing the grill rack 6 French rolls, split 6 interior butter lettuce leaves Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. For the Dressing: combine the mayonnaise, basil, cilantro, green onions, and lime juice in a bowl. Cover and refrigerate. For the Patties: combine the fish sauce, jaggery, and chili sauce in a medium bowl. Add the pork, peanut butter, ginger, garlic, and star anise and blend loosely with a fork. Form into 6 equal patties the approximate dimensions of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking. Brush the grill rack with oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F, about 4 minutes longer. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast. To assemble the burgers: spread the roll bottoms with a thin layer of dressing, followed by a lettuce leaf. Add the patties and top with generous dollops of the dressing. Add the roll tops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 9519,"Tropical Guacamole 2 avocados, peeled and pitted 1/2 cup diced pineapple 1/2 cup diced tomato 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint 1/4 cup diced red onion 1/4 teaspoon sea salt Pinch ground cayenne Juice of 1 lemon, plus more if needed Juice of 1 lime Instructions: Place the avocados into a mixing bowl, which can double as a serving bowl. Using the back of a fork, mash the avocado until creamy.
Next, add the diced pineapple, tomatoes, cilantro, mint, onions, black pepper, cumin, salt, cayenne, lemon juice and lime juice. Stir to combine, and adjust the seasonings to taste.
Serve immediately. If serving at a later time, squeeze extra lemon juice on the very top layer of the avocado, place in an airtight container and store in the refrigerator until serving time. ","[Chardonnay, Sauvignon Blanc, Vermentino, Viognier]" 9520,"Oyster Pie 4 strips bacon, chopped
1 cup chopped yellow onions 1/2 cup chopped celery 1/2 cup chopped green onions 2 teaspoons minced garlic 1 tablespoon Essence 3/4 teaspoon salt 1/8 cayenne 1/4 cup all-purpose flour plus more, for dusting 1 quart oysters, cut in half or quarters if large, well drained and 3/4 cup liqueur reserved 1/2 cup heavy cream 1 teaspoon fresh lemon juice 1/3 cup chopped fresh parsley leaves 1 1/4 cups all-purpose flour 6 tablespoons cold unsalted butter, diced
1 teaspoon salt
3 to 4 tablespoons ice water 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven to 375 degrees F. In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes. Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly. Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside. Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving. In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes. 1 pie shell Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9521,"Polenta 2 cups chicken broth, homemade or low sodium canned 2 cups water 1 cup stone-ground cornmeal 1 teaspoon kosher salt 1/2 cup freshly grated Parmesan cheese, or a combination of Pecorino and Parmesan 3 tablespoons unsalted butter 2 cups chicken broth, homemade or low sodium canned 2 cups water 1 cup stone-ground cornmeal 1 teaspoon kosher salt 1/2 cup freshly grated Parmesan cheese, or a combination of Pecorino and Parmesan 3 tablespoons unsalted butter Instructions: In a medium saucepan over high heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve. In a medium saucepan over high heat, bring the chicken broth and the water to a boil. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in the salt. Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes. Remove the polenta from the heat and stir in the cheese and the butter. Serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 9522,"Gazpacho 8 slices white bread, crusts removed, bread broken into big chunks 2 pounds tomatoes, seeded 1 English cucumber, peeled 1 large white onion 1 green bell pepper, seeds and pith removed 2 garlic cloves, smashed Kosher salt High quality extra-virgin olive oil 2 to 3 tablespoons sherry vinegar 1/2 cup to 1 cup tomato juice, if needed Instructions: For the soup: Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes. Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve. Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed. Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired. How refreshing! ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 9523,"Crispy Fried Oysters with Wasabi Aioli and Asian Pear and Endive Salad 2 large egg yolks plus 2 large whole eggs 1 1/2 tablespoons white wine vinegar
1 cup canola oil, plus more for frying
Kosher salt
1 tablespoon wasabi powder
1 bunch fresh parsley, stems removed
4 cups coarse sea salt
1 Belgian endive, julienned
1 red endive, julienned
1 Asian pear, sliced thinly on a mandoline, then julienned
1 cup panko breadcrumbs
1 cup crushed wasabi peas, plus more for garnish
1 cup all-purpose flour
1 dozen Wellfleet oysters, shucked and bottom shells reserved
Instructions: Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Season with kosher salt. If the aioli is too thick, you can thin it out with a little water, 1 tablespoon at a time. Spoon the aioli into a bowl and set aside. Combine the wasabi powder and a little water in a small bowl. Add to the aioli and stir to combine. Season with kosher salt. Transfer to a pastry bag and set aside. To another food processor bowl, add the parsley and pulse to combine. Add the coarse sea salt and process until the parsley is fully incorporated with the salt. Toss the endives and pear in a small bowl and set aside. Set up a deep-fryer with canola oil and preheat to 350 degrees F. Line a plate with a paper towel. Combine the panko and crushed wasabi peas together in a bowl. Add the flour to a second bowl and whole eggs to a third; whisk the eggs with a bit of water. Dredge the oysters in the flour first, then egg, and finally the panko-wasabi mixture. Fry the oysters until crispy, 3 to 4 minutes. Transfer to the paper towel and season immediately with kosher salt. To plate, add 3 mounds of parsley salt on the bottom of a rectangular plate. Nestle 3 shells into each salt mound. Pipe 1 dollop of wasabi aioli into each shell. Add a small bit of the endive and pear salad. Top each with a fried oyster. Add 1 more dollop of wasabi aioli. Garnish with crushed wasabi peas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 9524,"Twice Baked Potatoes 4 large baking potatoes, scrubbed 8 tablespoons (1 stick) butter 2 teaspoons salt 1/4 teaspoon ground black pepper 1/8 teaspoon cayenne 1/4 cup milk, or as needed 2 egg yolks, beaten 1 cup shredded sharp Cheddar Instructions: Preheat the oven to 400 degrees. Bake the potatoes on a rack for 1 hour or until soft. Allow them to cool slightly. Cut the potatoes in 1/2, scoop out the pulp, and place in a mixing bowl, setting the skins aside. Add the butter, salt, black pepper, and cayenne. Mash well, adding enough milk to make a fairly stiff mixture. Add the beaten egg yolks and stir well. Spoon the mixture into the potato skins and top with shredded cheese. Place on a cookie sheet and bake for 20 minutes, until well browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9525,"Pan Fried Fish 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout) Kosher salt Ground black pepper Flour for dredging 2 tablespoon Canola oil 3 tablespoons butter 1 tablespoons capers, drained 1 lemon, juiced Instructions: Heat a heavy pan over medium high heat. Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate. Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9526,"Short Rib Ragu and Polenta 4 tablespoons unsalted butter 3 tablespoons olive oil 3/4 cup finely diced carrots
3/4 cup finely diced celery 4 garlic cloves, minced 1 large yellow onion, finely diced Kosher salt and freshly ground black pepper 2 1/2 pounds bone-in short ribs 1/4 cup pancetta or bacon, diced (about 2 ounces) 1 cup dry white wine 1 1/2 cups whole milk One 28-ounce can diced tomatoes 2 cups whole milk 2 cups chicken broth 1 cup coarse-ground polenta 1/2 cup grated Pecorino Romano, plus more for garnish 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper Olive oil, for garnish Instructions: For the short rib ragu: Place a large saucepan over medium heat and melt the butter in the oil. Add the carrot, celery, garlic and onion with a good pinch of salt and saute for 5 minutes, stirring often. Increase the heat to high, push the vegetables to the outer edges of the pan and add the short ribs and pancetta. Brown the short ribs on one side, about 4 minutes, then reduce the heat to medium and turn them a quarter turn. Continue to cook, turning them as they brown, until thoroughly brown on all sides but not burnt (don't worry about crispy bits in the pan), about 15 minutes. Pour the white wine into the saucepan. With a wooden spoon, scrape up all the brown bits stuck to the bottom of the pan. Push the meat all around to make sure you scrape it all off. Cook for 2 to 3 minutes to let some of the alcohol cook off. Add the milk, diced tomatoes (with liquid), 1 teaspoon salt and a good grinding of pepper. Bring to a boil, then lower to the lowest heat and let simmer very slowly, half-covered and stirring from time to time, until the meat is very tender, 2 1/2 to 3 hours; the sauce should be more oil- than water-based and thick like oatmeal. Transfer the short ribs to a plate to cool. When cool enough to handle, remove the meat from the bones and shred; discard any excess fat and cartilage. Return the meat to the pan. Season to taste and set aside. For the polenta: Combine the milk, chicken broth and 1 cup water in a pot. Bring to a simmer over high heat. Add the polenta gradually, whisking constantly. When the mixture starts to boil rapidly, reduce the heat to medium low, at a steady but not too vigorous bubble, and switch to a wooden spoon. Cook, stirring often, until thick, about 15 minutes. Stir in the Pecorino Romano and butter. Season with 1 1/2 teaspoons salt and plenty of freshly ground pepper. To serve, put the polenta and ragu in two separate presentation-ready pots. At the table, pour the hot polenta onto a large serving platter or board. Next, pour the hot ragu over the center of the polenta. Finish with a dramatic drizzle of olive oil and a cloud of grated pecorino. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 9527,"Fig-Stuffed Cookies: Cuccidati Italian 8 ounces dried figs, chopped 6 tablespoons brandy 1 (8-ounce) jar honey 2 ounces raisins 2 ounces dates 2 ounces dried cherries 2 ounces citron or candied pineapple 1 cup walnut pieces, toasted 1 cup whole, blanched almonds, toasted 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 2 pinches ground clove Rind of 1 lemon (remove any white pith) Rind of 1 orange (remove any white pith) 2 1/2 cups all-purpose flour 1/3 cup sugar 3/4 teaspoons baking powder 1/2 teaspoon salt 8 tablespoons butter, chilled and cut into small pieces 3 eggs (1 whisked with 1 teaspoon water, to make an egg wash) 1/4 cup milk 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 1 to 2 tablespoons milk Colored sprinkles, or small dots Instructions: Make the Filling: In a bowl, combine the figs with 4 tablespoons of brandy and let soak overnight or up to 4 weeks. In a food processor, combine the soaked figs, the remaining 2 tablespoons brandy, and all the remaining filling ingredients. Process until chopped and well combined. (Alternatively, run all the ingredients through a meat grinder. Some Italian women bring their filling ingredients to the butcher and have him grind it for them.) Keep chilled until ready to use. Make the Pastry: In a food processor, combine the flour, sugar, baking powder, and salt and pulse to mix. Add the butter and pulse until it looks like fine crumbs. In a small bowl, whisk together the 2 eggs and milk. While the motor in running, pour the liquid through the feed tube until just combined and a dough is formed. Form the dough into a disk and chill 30 minutes. On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) almond shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill. To form the cookies, have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of half the pieces. Top each with a second piece of dough and carefully pinch the edges together to seal. Trim the excess dough from around the edges. Make each dough package look like a bird or fish, by shaping and cutting decorative lines. You can split 1 end to look like a tail, carve rows of lines to look like feathers or fins, cut a curved line for the gills or beak opening, and a hole for the eye. (There are many different shapes they're made into, such as wreaths, slippers, and crescents.) Re-chill the cookies Preheat the oven to 350 degrees F. Brush the cookies with the egg wash. Bake the cookies until lightly golden brown, about 20 minutes. Meanwhile make the Icing: In a bowl, whisk together all the ingredients. Toss the cookies with the icing while they're still hot and sprinkle with the colored sprinkles, or leave them plain. The icing makes the cookies look like porcelain when they're done. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 9528,"Spicy Juicy Lucy Sliders 2 tablespoons olive oil 1 large onion, thinly sliced (about 3 cups) 2 chipotle peppers in adobo, finely chopped 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 1/2 pounds ground beef 4 ounces pepper jack cheese, cut into 12 equal pieces 1/4 cup ketchup 1 tablespoon balsamic vinegar 12 slider-size potato buns, split and toasted Instructions: Heat the oil in a large skillet over medium heat and add the onions, spreading them into an even layer. Cook, without stirring, until the edges of the onions are beginning to brown, 5 minutes. Stir the onions and continue to cook, stirring occasionally, until browned and caramelized, another 20 minutes. Add the chipotles, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until fragrant and well combined, 1 to 2 minutes, and remove from the heat. Preheat the oven broiler. Divide the meat into 12 portions, about 2 ounces each. Form a patty around each piece of cheese and flatten to 2 1/2 to 3 inches in diameter. Put the wrapped patties on a foil-lined baking sheet and sprinkle all the patties with 3/4 teaspoon salt. Broil until the cheese is melted and the burgers are still a bit pink inside, about 6 minutes. The burgers will be cooked to at least medium in order to melt the cheese but still stay juicy. Mix the ketchup, balsamic and 1/4 teaspoon pepper in a small bowl. Brush the burgers with some of the ketchup sauce and divide the rest among the bottom halves of the buns. Place a burger on each bottom bun, top with some of the spicy onions and finish with a top bun. Serve warm. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 9529,"Shrimp and Barley Risotto 5 tablespoons unsalted butter 1 small bulb fennel, chopped, plus 1/4 cup fronds 4 cloves garlic, finely chopped 1 teaspoon chopped fresh rosemary Kosher salt and freshly ground pepper 1 1/2 cups quick-cooking pearl barley (about 8 ounces) 1 1/2 cups low-sodium chicken broth 1 1/4 pounds peeled and deveined medium shrimp 3/4 cup frozen peas 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice 1/4 cup grated parmesan cheese Instructions: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the chopped fennel, garlic, rosemary and a pinch each of salt and pepper. Cook, stirring occasionally, until the fennel is softened, about 5 minutes. Stir in the barley until combined. Add the chicken broth and 2 cups water. Bring to a simmer, then cover, reduce the heat to medium low and cook until the barley is tender but still a bit saucy, 8 to 10 minutes. Uncover and stir in the shrimp and peas. Cover and cook, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice and the remaining 2 tablespoons butter until melted. Stir in the parmesan and 2 tablespoons fennel fronds; season with salt and pepper. Divide among bowls and top with the remaining fennel fronds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9530,"Earl Grey Tea Rice 1 cup Japanese rice 3 teaspoons Earl Grey tea, ground in a blender or spice grinder until it is a powder 1 teaspoon salt Fresh ground pepper Instructions: Rinse the rice under running water until the water runs clear. Then put it in a small pot with one cup of water and let it soak for thirty minutes. Stir the rice well and turn on the flame to high. let the rice come to a boil and then stir well again turn flame down to the lowest flame possible cover the pot with a tight fitting lid and let cook for 11 minutes. Then move the rice off the heat and let sit, still covered, for five more minutes. Let the rice cool for 10 minutes then stir in the Earl Grey tea, and the salt and pepper. Taste and adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 9531,"Bread with Tomato: Pan Con Tomate 1/2 French baguette 4 tablespoons olive oil, plus more for drizzling 5 thin slices ham 2 Roma tomatoes 2 cloves garlic, peeled Kosher salt Instructions: Preheat the grill. Slice the bread at an angle into 20 thin pieces. Using 3 tablespoons olive oil, brush both sides of each slice of bread. Place the bread slices on the hot grill and toast, about 2 minutes on each side, or until golden. Cut each slice of ham in quarters. In a small saute pan, add the remaining tablespoon olive oil and cook the ham until crispy. Remove the ham to a paper towel to remove the excess oil. While the bread is still warm, rub a clove of garlic on each slice of bread. Cut the top off the tomatoes and rub the tomato on the slices of bread. Drizzle olive oil on each piece and sprinkle with kosher salt. Top with a piece of ham. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 9532,"On the Grill Veggie Dinner 1 package Grillers Prime? Veggie Burgers 8 small redskin potatoes, thinly sliced 1/4 cup margarine, melted 2 cups frozen French-style green beans 1 red bell pepper, cut into strips 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions:

1. Coat a 12 x 10 x 2-1/2 inch foil pan with cooking spray. Layer potato slices in bottom of pan. Top potatoes with veggie burgers.
2. Mix together melted margarine with remaining ingredients. Pour over burgers and potatoes. Place pan on gas or charcoal grill, 4-6 inches above coals. Cover grill; cook about 25 minutes or until potatoes are tender. ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F. Note: Oven method: Instead of placing on grill, heat burgers and vegetables in a covered pan at 400 degrees F oven for about 30 minutes or until potatoes are tender. Any Morningstar Farms veggie burger may be substituted for Morningstar Farms® Grillers Prime® Veggie Burgers. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9533,"Garlic and Herb Broiled Tomatoes 4 plum tomatoes 1 cup plain bread crumbs 1/3 cup grated Parmigiano-Reggiano 1 teaspoon chopped fresh thyme leaves 1 clove garlic, finely minced 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Preheat broiler to medium high. Cut plum tomatoes in 1/2 lengthwise. Squeeze or scoop out most of the pulp and seeds. Place the tomatoes flesh side up in a heat safe dish and season them with salt and pepper. In a bowl combine the bread crumbs, Parmigiano, thyme, garlic and olive oil. Season mixture with pepper and sprinkle over the tomatoes. Place tomatoes under the broiler for 5 minutes or until golden brown ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9534,"Sweet Potato and Parsnip Casserole 1 1/2 pounds sweet potatoes or yams, peeled 1 pound parsnips, peeled 2 tablespoons unsalted butter 1 cup heavy cream 1/2 cup chicken stock 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees. Cut the sweet potatoes and then the parsnips into paper-thin slices using a food processor fitted with the thinnest vegetable-slicing blade. If necessary, cut the potatoes in half or quarters lengthwise so they fit into the feeder tube. Use 1 tablespoon of the butter to coat the inside of a 2-quart oven-proof casserole (a 6 by 10-inch Pyrex pan works well). Combine the cream, stock, nutmeg, cinnamon, salt and pepper. Place 1/3 of the sweet potatoes in a thin layer across the bottom of the casserole. Layer half the parsnips on top of the sweet potatoes. Repeat this sequence until all of the sweet potatoes and parsnips have been used. Pour the cream mixture over the top. It should reach about 3/4 of the way up the vegetables. Butter a piece of aluminum foil with the remaining butter and wrap the foil tightly over the casserole. Put in the oven and turn tempertature down to 325 degrees. Bake the casserole 1 hour. Remove the foil and continue to cook another 15 minutes, until the vegetables are tender when pierced with a knife and the top is browned. Allow to cool slightly before serving. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9535,"\Pita\ Pizzas Whole wheat pita bread English muffins Bagels Cream cheese Veggies Instructions: Spread cream cheese on pita, 1/2 an English muffin or Bagel. Arrange chopped vegetables on top. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9536,"Tomato Soup 4 tablespoons (1/2 stick) unsalted butter 1 large onion, cut into medium dice (2 cups) 2 stalks celery, cut into small dice (1 cup) Two 14-ounce cans fire-roasted diced tomatoes, drained and juice reserved
   1/4 cup fire-roasted red peppers, chopped
   1 teaspoon Italian seasoning
   1/4 teaspoon red pepper flakes
   1 bay leaf
   2 tablespoons all-purpose flour
   2 1/2 cups vegetable stock
   1/2 cup white wine
   1 cup heavy cream
   Kosher salt and freshly ground black pepper
   Instructions: In a Dutch oven over medium heat, melt the butter. Add the onions and celery and cook until tender, about 5 minutes. Add the tomatoes, red peppers, Italian seasoning, red pepper flakes and bay leaf. Stir to combine and sprinkle with the flour. Cook until the flour starts to brown, about 3 minutes. Meanwhile, combine the vegetable stock, white wine and reserved juice from the canned tomatoes in a saucepan and bring up to a simmer. Slowly pour the hot liquid into the vegetable mixture, stirring the entire time. Cover and cook on low for 20 to 25 minutes. Remove the bay leaf. Using a hand mixer or blender, blend the soup until smooth and return it to low heat in the Dutch oven. Let the mixture reduce by one-quarter, 7 to 10 minutes, and then stir in the cream. Season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9537,"Chilled Beef and Vegetable Hors d'oeuvres 2 pounds beef tenderloin
   1 cup soy sauce 1/2 cup white sugar 2 tablespoons mirin (or sweet white wine if it's not available) 1 teaspoon salt 4 scallions, green tops cut into 2-inch lengths 1 red or yellow bell pepper cut into matchsticks 1/2 medium jicama, cut into matchsticks 1 teaspoon sesame oil Instructions: Cut tenderloin into thin, 1/4-inch strips, trimming off all fat. Pound out slices, maintaining the rectangular shape, until they are approximately 1/8\ thick. Whisk together soy sauce, sugar, salt and mirin until dissolved. Dip slice of steak in soy mixture then place a piece of scallion, pepper and jicama on top. Roll tightly and skewer through center.
   Grill or broil, over or under medium-high heat, basting with sauce, for 3 or 4 minutes. Cut each roll in 2 or 3 pieces and skewer with toothpick. Serve warm or room temperature. ","[Pinot Noir, Sauvignon Blanc, Riesling, Sparkling wine]" 9538,"Christmas Shrimp Curry 1 cup chicken broth 5 tablespoons butter 1/2 cup minced onion 6 tablespoons flour 2 1/2 teaspoons curry powder (more if you are audacious) 1 1/4 teaspoons salt 1 1/2 teaspoons sugar 1/2 teaspoon powdered ginger 2 cups milk 1 teaspoon lemon juice 4 cups cleaned, cooked shrimp (3 pounds raw) Instructions: Melt butter in a double boiler. Add onion. Simmer until tender. Stir in flour and other dry ingredients. Gradually stir in chicken broth and milk. Cook over boiling water, stirring until thickened. (Could be 10 minutes.) Add shrimp and lemon juice. Heat to serving temperature. (Be sure not to heat too long or shrimp will over-cook and turn to rubber.) Serve over fluffy rice with two or more accompaniments on top: chutney, shredded coconut, diced bananas, sliced avocado, pineapple chunks, bacon bits, salted almonds, Spanish peanuts or currant jelly. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 9539,"Breakfast Ice Cream Cake 4 cups (1 quart) coffee ice cream 3 cups crushed cinnamon cereal, plus more for topping 3/4 cup dulce de leche, warmed until spreadable 4 cups (1 quart) chocolate ice cream 2 1/2 cups heavy cream
   1/4 cup confectioners' sugar
   1 teaspoon pure vanilla extract Instructions: Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the coffee ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds. Sprinkle 1 cup of crushed cinnamon cereal in the bottom of the chilled pan. Spread the softened coffee ice cream over the cereal and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup crushed cinnamon cereal and pat evenly. Spread evenly with the dulce de leche. Freeze the cake until firm, 1 to 2 hours. Cut the chocolate ice cream into pieces and beat in the mixer to soften. Spread on top of the dulce de leche layer, then sprinkle with the remaining 1 cup crushed cinnamon cereal. Freeze until firm, at least 2 hours or overnight. Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with cinnamon cereal. Freeze until firm, at least 3 hours or overnight. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 9540,"Hand-Pulled Chili Oil Noodles 1/2 cup (113 grams) neutral oil 4 large cloves (25 grams) garlic, sliced 1 medium shallot, thinly sliced 2 tablespoons (16 grams) coarse red cl pepper powder (gochugaru) 1 teaspoon kosher salt 1 tablespoon toasted sesame oil 1/2 teaspoon baking soda Kosher salt 1 cup (240 grams) warm water 3 cups (390 grams) all-purpose flour Neutral oil, for brushing Unseasoned rice vinegar, for serving Flaky salt, for serving Sliced scallions, for serving Toasted white sesame seeds, for serving Instructions: To make the chili oil: In a small saucepan over medium heat, add the neutral oil, garlic and shallots. Cook until the oil begins to bubble, then reduce the heat to low. Cook for 20 to 30 minutes, or until the shallots and garlic are lightly toasted. In a heatproof jar, combine the red cl pepper and salt. While the oil mixture is still hot, pour it into the jar and allow it to sit and steep for a few minutes. Add the sesame oil. You can make this ahead of time and keep it in the refrigerator for a few months. To make the noodles: Dissolve the baking soda and 1 teaspoon kosher salt in the warm water, then combine with the flour in the bowl of a stand mixer fitted with the dough hook. Mix until a shaggy dough forms, then knead by hand or on medium speed in the stand mixer with the dough hook until the dough is smooth and slightly elastic but still stiff, 8 to 10 minutes. Alternatively, you can combine all ingredients in a large mixing bowl until you have a shaggy dough, then turn out onto a work surface and knead by hand. Lightly wrap the dough in plastic and let it rest for at least 30 minutes or longer. When the dough has rested, divide it into 3 equal parts. Use a rolling pin to roll them out into long skinny ovals, about 12 inches long by 3 inches wide. Brush the ovals on both sides with a thin even layer of neutral oil and then set them on a baking sheet, cover completely with plastic wrap and let sit for 1 hour. To shape the noodles, work with one oval at a time and keep the others covered. Cut each oval the short way into seven 2-inch-wide strips and then gently pull the ends of each strip to create one long noodle. You can slap it on the counter a couple of times as you pull to help it stretch and if it gives you resistance, just let it rest a little longer. Pull each noodle to 30 to 32 inches long and place them on a baking sheet or on the countertop, keeping them separated. Repeat with the remaining dough to form the rest of the noodles. Bring a large pot of salted water to a boil. Boil the noodles in 2 or 3 batches for about 2 minutes each; they are done when they are opaque and bouncy. Bring the water back up to a full boil after dropping each batch of noodles. Stir the chili oil. Drain the noodles and transfer directly to a serving bowl. Add to the noodles: a few splashes of rice vinegar, half of the chili oil, a sprinkle of flaky salt and scallions. Toss to coat. Do a taste test. Add more chili oil, rice vinegar and flaky salt, if needed. Toss to combine. Sprinkle with the toasted sesame seeds and serve immediately. Drizzle additional chili oil on top or on the side, as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9541,"Chocolate Cambridge Cream 3 vanilla pods 7 fluid ounces (200 milliliters) milk 13 fluid ounces (375 milliliters) double cream 8 large egg yolks, preferably organic 2 1/2 ounces (70 grams) caster sugar 1 heaped teaspoon cocoa powder 3 1/2 ounces (100 grams) good-quality chocolate, bashed up finely Extra sugar, for caramelizing Instructions: Run a knife along the length of the vanilla pods, scraping out the seeds, and then chop up the pods. Put the seeds and pods in to a thick-bottomed pan with the milk and cream. Simmer slowly for 5 minutes for the flavor to infuse. In a bowl that will fit into the top of the pan, but not fall into the pan, whisk the egg yolks, sugar, and cocoa powder for a minute. Still slowly whisking, add the vanilla-flavored milk and cream and keep whisking until well mixed. Add 1-inch (2.5 centimeters) of hot water to the dirty pan bring to a simmer and put the bowl on top of the pan. Cook the custard slowly over the simmering water for 5 minutes, stirring often until it coats the back of the spoon. Strain the custard through a fine sieve into a clean container. Discard the vanilla pods. Preheat the oven to 300 degrees F (150 degrees C). Put 4 ovenproof serving dishes in a high-sided roasting tray. Divide the chocolate between them and shake flat. Carefully divide the custard mix between the dishes; making sure the chocolate isn't disturbed. Fill the tray with water until it is halfway up the sides of the dishes. Cook in the preheated oven for around 30 to 45 minutes until slightly wobbly in the middle. Allow to cool, then sprinkle with some sugar, and caramelize with a blowtorch. Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to \finger tight\ when finished using the torch. Children should never use a propane gas torch without adult supervision.; ","[Pinot Noir, Merlot, Cabernet Sauvignon, Syrah]" 9542,"Mozzarella en Carozza 3 large eggs 1/2 cup milk 1/4 cup grated Parmigian-Reggiano Kosher salt 2 balls fresh mozzarella, thinly sliced 8 slices crumbed Pullman loaf Peanut oil, for frying (If you have a nut allergy, use canola or a neutrally flavored oil) 1 cup all-purpose flour 2 tablespoons olive oil 3 cloves garlic, smashed Pinch crushed red pepper flakes 1 lemon, juiced 3 tablespoons capers, finely chopped 1/2 stick butter Kosher salt 3 tablespoons chopped Italian parsley leaves Special equipment: toothpicks Instructions: Beat together the eggs, milk and Parmigiano-Reggiano in a medium bowl until they are a homogenous mixture. Season with salt, to taste, and reserve. Divide the mozzarella between 4 slices of the Pullman loaf. Put the remaining slices of bread on top of the mozzarella and press to close. Preheat the oven to 300 degrees F. Add peanut oil to a large wide skillet until it is at least a 1/2-inch deep. Heat over medium-high heat to 350 degrees F. Dredge each sandwich in flour and shake off the excess. Dip each sandwich generously in the egg/and cheese mixture. Work in batches, do this process to each sandwich just before frying, it's not a good idea to flour and dip ahead of time. Secure each sandwich with toothpicks. Put the first sandwich in the hot oil. Remove the toothpicks to turn and insert the toothpicks in the second side. When each sandwich is nice and brown on both sides, remove it from the oil and blot it on paper towels. Put it on a sheet tray with a rack and keep warm in the preheated oven. Repeat this process with each of the sandwiches. Cut the sandwiches diagonally into quarters, arrange on a serving platter and serve with the sauce. In a small saute pan combine the olive oil, garlic and crushed red pepper. Cook over medium heat until the garlic is golden brown and very aromatic. Add the lemon juice and capers and shake to combine. Swirl in the butter and season with salt, to taste. Toss in the parsley and serve immediately. Cheeeeeeeeeeeeeeesey! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9543,"Ginger Ale-Glazed Beets with Orange 2 pounds medium beets (about 8), peeled and cut into 1?-inch wedges 1 orange One 12-ounce can Canada Dry Ginger Ale 2 tablespoons unsalted butter Kosher salt and freshly ground black pepper 2 tablespoons pistachios 2 tablespoons chopped fresh chives Instructions: Preheat the oven to 300F. Place the beets in an 11-inch straight-sided skillet with a lid. Using a peeler, zest half the orange into the skillet. Juice the whole orange and add it to the skillet, along with the Canada Dry Ginger Ale, butter, 1 teaspoon salt, a few cranks of pepper and enough water to cover the beets. Bring to a boil over high heat, cover, reduce the heat to low and cook until the beets are tender when pierced with a knife, about 35 minutes. Meanwhile, place the pistachios on a baking sheet and toast in the oven until fragrant, about 9 minutes. Let cool and coarsely chop. Set aside. Uncover the beets, increase the heat to high and cook, stirring occasionally, until the sauce is thick and syrupy, 10 to 12 minutes. Spoon the beets into a serving dish, pour the sauce on top and sprinkle with the pistachios and chives. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 9544,"Homemade Potato Tots Nonstick cooking spray 2 pounds medium russet potatoes (about 4 potatoes)
2 large red potatoes (8 ounces total)
1 1/2 teaspoons kosher salt, plus for seasoning 1/2 teaspoon freshly cracked black pepper
1 tablespoon all-purpose flour
2 tablespoons olive oil
Ketchup and mustard, for dipping
Instructions: Preheat the oven to 425 degrees F. Spray two 24-cup mini muffin tins with cooking spray. Place the russets into a large pot and cover with cold water. Bring to a simmer over medium heat and cook until halfway done, 5 to 7 minutes. Drain, then use a kitchen towel to carefully remove skins. Let cool for 15 minutes. Grate the par-cooked russets into a large bowl. Grate the red potatoes and add them to the bowl as well. Add the salt, pepper, flour and olive oil. Gently combine by hand. Scoop one tablespoon of the potato mixture into each muffin cup, pressing flat with your fingers. Bake until brown at the edges, 15 minutes, then flip so that each side gets golden brown! Spray the tops with more nonstick spray and sprinkle with salt. Return to the oven and bake until browned, another 12 to 15 minutes. Serve with ketchup and mustard for dipping.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9545,"Valerie's Very Best Gumbo 1 cup plus 2 tablespoons canola oil 1 cup all-purpose flour 6 ribs celery, chopped 2 green bell peppers, chopped 1 large white onion, chopped 1 bunch scallions, 1/2 cup sliced for garnish and the remaining chopped 8 to 10 cloves garlic, chopped 2 quarts store-bought chicken stock Two 15-ounce cans diced tomatoes 12 ounces andouille sausage, sliced into 1/2-inch pieces 12 ounces smoked sausage, sliced into 1/2-inch pieces 1 scant tablespoon cayenne, or more to taste (this much makes it medium spicy) 3 bay leaves Kosher salt and freshly ground black pepper One 10-ounce box frozen sliced okra, thawed 1 rotisserie chicken, meat shredded (about 4 cups) 15 cups cooked white rice, such as Minute Rice, for serving Hot sauce, such as Crystal, for serving File powder, for serving, optional Instructions: Warm 1 cup oil over medium heat in a large Dutch oven until hot. Add the flour to the pot all at once, whisking until the consistency is uniform. Cook the roux, whisking occasionally, until it is the color of a tarnished penny, about 20 minutes. Do not let it darken any further. Carefully add the celery, bell peppers, onion, chopped scallions and garlic to the pot, working away from you as the hot roux may spatter. Stir with a wooden spoon until the onions begin to soften, about 5 minutes. Add enough stock to just cover the vegetables, about 1 quart, and stir to combine. The roux may separate. Add the tomatoes with their juices, andouille and smoked sausages, cayenne, bay leaves, 1 1/2 tablespoons salt, 1 tablespoon black pepper and the remaining stock, about 1 more quart. Partially cover and bring to a boil, then reduce the heat and simmer 20 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a medium skillet over high heat. Add the okra and cook, stirring, until the gel dries out slightly, about 3 minutes. Add to the Dutch oven. Taste the gumbo for seasoning and adjust as desired. Add the chicken, cook until warmed through and serve, or simmer up to 2 hours more to concentrate the flavors, adding the chicken 20 minutes before serving. Sprinkle with the reserved sliced scallions and serve over rice. Serve with hot sauce and file powder if using. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 9546,"Almost-Famous Chocolate Mousse Cake 1 18.25-ounce box devil's food cake mix (plus required ingredients) 14 ounces bittersweet chocolate, chopped 12 tablespoons unsalted butter, diced (1 1/2 sticks) 1/4 cup strong coffee 10 large eggs, separated 1 1/2 cups plus 6 tablespoons sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 2 cups cold heavy cream 12 ounces bittersweet chocolate, chopped 3/4 cup heavy cream 5 tablespoons light corn syrup 2 tablespoons unsalted butter 1 1/2 cups cold heavy cream 1 tablespoon sugar 1 pint vanilla ice cream Instructions: Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely. Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan. Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water. Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes. Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes. Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight. Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer. Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy. To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up. Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 9547,"Vegan Spicy Herb Chickpea Havarti 1 tablespoon vegetable oil, plus more for the pan 1 cup unsweetened almond milk
1/2 cup chickpea flour
1 tablespoon distilled white vinegar
1 tablespoon nutritional yeast
1 teaspoon Italian seasoning
1 teaspoon kosher salt
3/4 teaspoon crushed red pepper flakes
Instructions: Lightly grease a mini loaf pan (5 3/4 by 3 1/4 by 2 inches) with oil; set aside. Add the oil, almond milk, chickpea flour, vinegar, nutritional yeast, Italian seasoning, salt and red pepper flakes to a small saucepan and whisk to combine. Cook over medium heat, whisking constantly, until the mixture is very thick and pulls away from the bottom of the saucepan, about 5 minutes. Transfer the mixture to the prepared loaf pan and smooth the top to flatten it (work quickly because the mixture will firm up and become difficult to spread as soon as it starts to cool). Let sit at room temperature for 20 minutes, then cover and refrigerate until firm, at least 2 hours and up to overnight. Invert onto a serving plate. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 9548,"Fudge Sauce 1 cup heavy cream 1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
Instructions: In a small saucepan, combine the heavy cream, granulated sugar, brown sugar, cocoa powder and salt. Place over medium heat and whisk to combine. Bring to a simmer, whisking often. Simmer for 5 minutes and remove from the heat. Whisk in the vanilla extract. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinotage]" 9549,"Hearty Butternut Squash Soup 3 tablespoons olive oil 3 apples, peeled, cored and roughly chopped
Two 3-pound butternut squash, peeled, seeded and roughly chopped
1 clove garlic, chopped
1 large yellow onion, chopped
2 tablespoons chopped fresh sage
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
8 cups chicken stock
1 cup heavy cream
1/2 cup freshly grated Parmesan
2 tablespoons butter
Instructions: In a large stockpot or Dutch oven over medium-high heat, add the olive oil. Next, add the apples, squash, garlic and onions and saute until the vegetables begin to sweat and soften, about 5 minutes. Add the sage, ground nutmeg and salt and pepper to taste and continue to cook another 2 minutes. Add the stock, making sure that it covers the squash; if necessary, add a little water. Bring the soup to a boil and then reduce the heat to medium low. Simmer until the squash is very tender, about 30 minutes. Using an immersion blender, blend the soup until smooth. Stir in the heavy cream, Parmesan and butter. Serve immediately. ","[Chardonnay, Riesling, Barbera, Tempranillo]" 9550,"Broccolini and Balsamic Vinaigrette Kosher salt 4 bunches broccolini (1 1/2 pounds) 1/4 cup good olive oil 11/2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 1 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper 1 lemon Instructions: In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9551,"Rigatoni and Meatballs 6 thick slices crusty bread 12 ounces ground beef 12 ounces ground pork 3/4 cup freshly grated Parmesan, plus more for serving 1/4 cup whole milk 1/4 cup minced fresh flat-leaf parsley, plus more for serving 3 cloves garlic, minced 2 eggs, beaten 1/4 teaspoon salt Freshly ground black pepper 1/2 cup olive oil 1 yellow onion, diced 1/2 cup red wine, optional One 28-ounce can crushed tomatoes One 28-ounce can whole tomatoes 1 teaspoon sugar 1/4 cup minced fresh flat-leaf parsley 12 fresh basil leaves, cut in chiffonade, optional 2 pounds rigatoni, cooked al dente Instructions: For the meatballs: Preheat the oven to 200 degrees F. Place the bread on a baking sheet. Bake until totally dry, about 30 minutes. Break the bread into chunks. Pulse in a food processor until the bread turns into crumbs. Throw in the meat into a large mixing bowl. Add the breadcrumbs, Parmesan, milk, parsley, garlic, eggs, salt and some pepper. Use clean hands to mix together until well combined. Use a scoop to retrieve a small amount of the meat mixture, and roll it in your hands to make meatballs (about 25). Place on a pan and put the pan in the freezer for 10 to 15 minutes, just to firm them up. Heat the olive oil in a heavy pot over medium-high heat. Working with 8 to 10 meatballs at a time, cook them until brown but not cooked all the way through, 2 to 3 minutes per batch. Remove from the pot to a plate while you make the sauce. For the sauce: Add the garlic and onions to the meatball pot. Stir and cook until the onion begins to soften, 1 to 2 minutes. Add the wine and cook for another minute. (Just omit this step if you're not using wine.) Add the crushed tomatoes, whole tomatoes, sugar, salt and pepper to taste. Stir the sauce to combine all the ingredients. Cover and reduce the heat to a simmer. Cook for 30 minutes, stirring occasionally. If sauce needs more liquid, just add in a little water. Then throw in the parsley, basil and the meat-a-balls! Stir gently, then cover and cook for 20 more minutes, stirring once or twice until the meatballs are cooked through. Heap the rigatoni on a large platter and pile the meatballs and sauce on the top. Sprinkle on some extra minced parsley and serve with extra grated Parmesan. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 9552,"Chocolate Peanut Butter Fudge Sundae 2/3 cup sweetened condensed milk 2/3 cup semi sweet chocolate chips 1/2 cup smooth peanut butter (recommended: Skippy) 4 scoops toffee or caramel ice cream 4 scoops chocolate ice cream 4 scoops vanilla ice cream 4 tablespoons or 1/4 cup salted peanuts, roughly chopped or left whole to taste 4 chocolate cigar cookies Instructions: Put all the sweetened condensed milk, chocolate chips, and peanut butter into a saucepan and put it on the heat to melt, stirring occasionally. In about 2 minutes you should have your sauce ready. When everything has melted add 3 to 4 tablespoons of boiling water to thin the sauce. Get out 4 sundae glasses and put a scoop of toffee or caramel ice cream in each, followed by 1 of the chocolate and then another of vanilla. Pour over some chocolate peanut butter fudge sauce and sprinkle with salted peanuts. Stick a chocolate cigar cookie in each sundae glass, hand them round and wait for people to weep with gratitude. ","[Riesling, Moscato, Tawny Port, Ruby Port]" 9553,"Fire-Roasted Tomato, Mushroom and Shrimp Bisque 8 plum tomatoes, halved and seeds removed 2 tablespoons grapeseed oil, divided 1 quart chicken stock 1/2 pound (16/20-size) shrimp, deveined, divided 2 tablespoons butter 1 white onion, diced 2 cloves garlic, lightly crushed with the side of a knife blade, and quartered 1 cup white mushrooms, cleaned, trimmed and sliced (about 3 ounces) 1 cup white rice 1 tablespoon all-purpose seasoning (recommended: Old Bay) 2 cups heavy cream Salt and freshly ground black pepper 1 tablespoon minced fresh cilantro leaves 1 tablespoon minced fresh mint leaves 2 or 3 slices French bread or garlic bread, toasted and cut into croutons Instructions: Preheat oven to 400 degrees F. Place tomatoes cut-side down on a baking sheet lined with foil for easy cleanup and brush skin with 1 tablespoon of the grapeseed oil, reserving the rest of the oil. Roast tomatoes until charred, about 15 minutes, remove from oven and place in plastic bags to sweat. This will help make it easier to remove the skin. Heat chicken stock in a medium saucepot over medium heat. Peel shrimp and add shells to the pot, reserving the shrimp. Bring the pot of stock and shells to a boil, skimming any impurities which rise to the surface. In a large stockpot, heat the remaining grapeseed oil over medium heat and melt the butter in it, and saute onions and garlic until onions turn translucent. Add the mushrooms and cook until they begin to soften and give up their juices. Strain the chicken stock into the stockpot with the onions and mushrooms and discard the shrimp shells. Remove skin from the roasted tomatoes and add them to the pot. Add the white rice and all-purpose seasoning, bring to a gentle boil, reduce heat to low, cover and let simmer 20 minutes. Chop most of the shrimp, small dice, reserving about 8 whole shrimp. Stir chopped shrimp into pot and add whole shrimp last, without stirring in the whole shrimp. Cover pot and let cook for 5 more minutes. Remove from heat and scoop out whole shrimp and transfer to a utility plate and cover to keep warm. Stir heavy cream into pot and puree with an immersion blender and season with salt and pepper. Spoon into soup bowls and garnish with whole shrimp topped with cilantro and mint. Serve with croutons. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 9554,"Tilapia Masala With Rice 1 cup basmati rice, rinsed Kosher salt 1/2 cup frozen peas 3/4 cup plain yogurt 1 small clove garlic, chopped 1 1-inch piece ginger, peeled and chopped 1 tablespoon fresh lime juice, plus lime wedges for serving 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 4 6-ounce tilapia fillets 2 tablespoons unsalted butter, melted 1 tablespoon chopped fresh cilantro or mint Instructions: Bring the rice, 1 1/3 cups water and 1/4 teaspoon salt to a simmer in a saucepan over medium-high heat. Reduce the heat to low, cover and cook 15 minutes. Remove from the heat and add the peas; cover and set aside. Puree 1/2 cup yogurt, the garlic, ginger, lime juice, cumin, cayenne and 3/4 teaspoon salt in a food processor. Transfer all but 3 tablespoons of the mixture to a large bowl. Pierce the fish a few times with a fork and season with salt; add to the bowl and toss. Marinate 15 minutes. Preheat the broiler. Place the fish on a broiler pan; top with the marinade and butter. Broil until opaque, 6 to 8 minutes. Mix the remaining 1/4 cup yogurt, the cilantro, and salt to taste with the yogurt mixture. Serve the fish and rice with the yogurt sauce and lime wedges. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Vermentino]" 9555,"Citrus Slaw 1/4 cup orange marmalade 1 lemon, juiced 1 lime, juiced 2 to 3 teaspoons hot sauce 1/4 to 1/3 cup extra-virgin olive oil 1 pound sack shredded slaw salad mix Salt and freshly ground black pepper Instructions: Remove metal top from jar and loosen the marmalade up in microwave 15 seconds. Spoon loosened marmalade into a bowl then whisk in lemon and lime juice, hot sauce and olive oil. Toss slaw salad with dressing and season with salt and pepper. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 9556,"Fish Piccata 2 tablespoons olive oil 4 small white fish fillets (such as tilapia or sole), about 1 pound total Kosher salt and freshly ground black pepper 1/4 cup flour 1/4 cup white wine 2 lemons, juiced 2 tablespoons capers 2 tablespoons butter 2 tablespoons chopped fresh parsley Instructions: Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9557,"Tyler's Manhattan Clam Chowder 4 slices double smoked bacon, chopped 6 cloves garlic, minced 1/2 lemon, juiced 1 dozen quahogs or chowder clams, scrubbed and soaked to remove dirt 1/2 cup white wine 3 tablespoons butter 1 large onion, roughly chopped 2 stalks celery, roughly chopped 1 link chorizo, sliced into 1/2-inch rounds 1 tablespoon all-purpose flour 8 medium tomatoes, seeded and pureed 1 tablespoon sugar 1 tablespoon red pepper flakes 2 sprigs fresh thyme 1/2 bunch fresh parsley, leaves chopped Sea salt and freshly ground black pepper 2 dozen littleneck clams, scrubbed and soaked to remove dirt Instructions: In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and reserve. Add one-third of the garlic and the lemon juice to the bacon drippings and cook until the garlic is fragrant, 2 to 3 minutes. Add the quahogs, 2 1/2 cups water and the wine and bring to a simmer. Cover the pot and steam the clams until they open, about 10 minutes. Remove the clams from the pot. Strain the broth and reserve. Take the clams from their shells, chop them and set aside. Meanwhile, melt the butter in a large saucepot over a medium flame. Add the onion, celery, remaining garlic, and chorizo and cook until the onion is translucent, 4 to 5 minutes. Stir the flour into the pot. Cook the onion and flour mixture for several minutes then add the clam broth and bring to a simmer, stirring until smooth. Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley. Season with sea salt and freshly ground black pepper. Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes. Ten minutes before serving, add the littleneck clams and bacon to the soup. Cover and steam until the clams open, about 8 minutes. Add the reserved chopped clams. Stir well, season again, if needed, with sea salt and freshly ground black pepper, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 9558,"Roasted Fennel with Parmesan 4 tablespoons olive oil 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved Salt and freshly ground black pepper 1/3 cup freshly shredded Parmesan Instructions: Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9559,"Blackened Mixed Grill Salads 2 (8-ounce) skinless, boneless salmon fillets 2 (8-ounce) skinless, boneless chicken breast halves 3 tablespoons Blackening Spice, recipe follows 4 tablespoons canola oil 7 ounces spring salad mix (about 3 cups) 1 cup sliced cucumber 1/4 cup diced roasted red pepper 1 lemon, cut into 8 wedges 5 tablespoons kosher salt 5 tablespoons paprika 1 tablespoon dried thyme 1 tablespoon ground black pepper 1 tablespoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground white pepper Instructions: Thinly slice the salmon fillets in half horizontally to make 4 thin fillets. Do the same with the chicken. Coat the salmon and the chicken with about 1 1/2 tablespoons of the blackening spice each.
Heat 2 large cast iron skillets over high heat until almost smoking hot. Divide the oil between the skillets and quickly heat. Place the salmon filets gently in one skillet and the chicken in the other, and sear for 2 minutes. Flip the salmon and chicken and turn the heat down to medium. Cook the salmon until its slightly pink in the center, about 2 minutes more; cook the chicken until cooked through, about 3 to 4 minutes more.
Arrange the salad mix among 4 bowls and top with either the salmon or chicken. Sprinkle the cucumber and red pepper over the top of each salad. Squeeze 2 lemon wedges over each salad and serve immediately. Mix all the ingredients well and store in a sealed container or spice canister.
1 shaker full Calories: 11, Total Fat: .5, Saturated Fat: 0, Carbohydrates: 2 ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]

" 9560,"Steak and Guacamole Buns 1 avocado, diced 1 tablespoon lemon juice (1/2 lemon) 1/4 teaspoon kosher salt
4 potato buns, such as Martin's Four 1/4-inch slices smoked mozzarella (about 8 ounces) Four 2-ounce beef fillets 3/4 teaspoon cumin
1/2 teaspoon kosher salt
1 tablespoon vegetable oil
1 cup baby arugula
Instructions: For the guacamole: In a medium bowl, mash together the avocado, lemon juice and salt with the back of a fork. Set aside. For the sandwiches: Split the potato buns. Place a slice of smoked mozzarella on the bottom of each bun. Divide the avocado spread among the bun tops. Preheat a grill pan over high heat. Meanwhile, place a piece of plastic wrap over the beef fillets and pound them to about 1/6-inch thick. Sprinkle the fillets evenly with the cumin and salt, then drizzle with the oil. Place the fillets on the hot grill pan and cook until deep brown grill marks form, about 2 minutes. Flip and continue to cook for an additional minute, until just cooked through. Transfer the hot fillets to the buns. Top with a few leaves of arugula and cover with the bun tops. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9561,"Mexican Rice 1 1/2 cups unconverted long grain rice 8 ounces tomatoes, roughly chopped with the skin on 1/2 small onion, finely chopped 1 clove garlic, coarsely chopped 1/3 cup vegetable oil, chicken fat, or lard 3 1/2 cups light chicken broth 1/2 medium carrot, cut into 1/4 inch dice 1/2 zucchini, cut into 3/8 inch dice 1/2 cup chopped poultry hearts and gizzards (optional) 3/4 teaspoon salt Instructions: In a large bowl, combine the rice with enough very hot tap water to cover. Stir and let sit for about 10 minutes. Drain, rinse in cold water, and drain again, shaking thoroughly. In a blender, combine the tomatoes, onion, and garlic and blend until smooth, scraping down the sides of the container as necessary. Set aside. In a large heavy saucepan, heat the oil over medium high heat. Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes. Do not let it scorch. Add the tomato puree and fry, scraping the bottom of the pan to stop the mixture from sticking, for 6 to 8 minutes, or until all the liquid has been absorbed. Add the chicken broth, carrots, zucchini, and giblets, if using. Stir in the salt and reduce the heat to medium low. Cook the rice uncovered and undisturbed until almost all of the broth has evaporated and little air holes form in the surface. Cover the top of the pan with a towel and the lid, reduce the heat to very low, and cook for 5 minutes more. Remove the pan from the heat and let rest for 10 minutes more, so that the rice can absorb the steam and swell. Just before serving, turn the rice over from the bottom so that the juices are redistributed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 9562,"Creamy Celery Root Soup 3 tablespoons extra-virgin olive oil, plus more for drizzling 3 ribs celery, chopped
1 large onion, chopped
2 medium celery root, peeled and chopped (about 2 1/4 pounds or 4 cups chopped)
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 quart low-sodium chicken broth
1 bay leaf
1 cup oat milk
Chopped chives, for garnish
Instructions: Heat the olive oil in a medium Dutch oven over medium heat. Add the celery and onion and cook until they begin to wilt, about 4 minutes. Add the celery root and toss to coat in the oil. Add the thyme and season with 1 teaspoon salt and a generous grinding of black pepper. Cook, stirring, until the celery root beings to wilt, about 4 minutes. Add the chicken broth, bay leaf and 2 cups water. Bring to a simmer and cook until the vegetables are tender, about 30 minutes. Add the oat milk and simmer to incorporate, 3 to 4 minutes. Remove the bay leaf and blend the soup in a blender, in batches, until silky and smooth. Return the soup to the pot to heat through. Season with salt and pepper, if necessary. Serve in bowls with a drizzle of olive oil and some chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9563,"Air Fryer Bread 2 tablespoons unsalted butter, melted, plus more for the pan 1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)
Instructions: Butter a 6-by-3-inch round pan and set aside. Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
Transfer the dough to the prepared pan, cover and let rise until doubled in size, about 1 hour.
Add the pan with the dough to a 3.5-quart air fryer and set to 380 degrees F. Cook until the bread is dark brown and the internal temperature registers 200 degrees F, about 20 minutes. Let cool in the pan 5 minutes, then turn out onto a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9564,"Eggplant Parmesan 8 disks eggplant, peeled 2 cups buttermilk 4 cups vegetable oil 1 1/2 cups panko breadcrumbs 1/4 cup Parmesan powder 1 tablespoon garlic powder 1 tablespoon minced fresh parsley 1 teaspoon minced fresh oregano 1 teaspoon ground white pepper 1 cup all-purpose flour, seasoned with salt and pepper 2 cups egg wash (equal parts milk and whole eggs)
2 cups egg wash (equal parts milk and whole eggs) 1 pound penne or fusilli pasta, cooked
2 cups red sauce or marinara sauce Grated Parmesan cheese, for sprinkling Instructions: To bread the eggplant, first add the eggplant disks into the buttermilk and allow to soak, 1 to 2 hours.
Next, over medium heat, bring the oil to 350 degrees F in a wide shallow saucepan; then hold the oil warm until frying.
Combine the breadcrumbs, Parmesan powder, garlic, parsley, oregano and pepper in a bowl. Remove the eggplant from the buttermilk, and then coat with flour and tap off the excess. Dip the eggplant in the egg wash and finish with the breadcrumb-Parmesan mixture, coating well. Repeat the process with each eggplant, and then fry in the preheated oil. Allow the eggplant to brown, and then flip the cooked eggplant to ensure even cooking. Once browned, remove the eggplant and place on paper towels to allow the excess oil to drip off.
Preheat the oven to 400 degrees F.
Warm the cooked pasta in a simmering water bath. Remove and allow the water to drain, and then toss with 3/4 cup of the red sauce. After tossing the pasta with the sauce, portion the pasta and reserve. Place the cooked eggplant on a baking sheet and finish with the remaining sauce. Add some Parmesan cheese and bake, 4 to 5 minutes. After baking, place the eggplant over the sauced pasta and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9565,"Pan-Seared Wild Pacific King Salmon with Lemon and Thyme Polenta Cake 2 cups water 2 cups milk 1 cup polenta 2 tablespoons lemon zest 2 tablespoons grated Parmesan 1 bunch fresh lemon thyme, picked Olive oil, as needed 2 pounds wild Pacific king salmon 10 to 12 yellow pattypan squash, quartered 1 large green zucchini, diced 1 tablespoon minced shallots 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 shallot, minced 1/2 teaspoon fresh minced thyme 2 teaspoons sherry vinegar 1/4 cup demi-glace 1 tablespoon tomato concasse* (See Cook's Note) Instructions: For the polenta cake:
Bring water and milk to a boil. Whisk in polenta, turn down heat to low and stir often with wooden spoon, cooking until polenta is soft, approximately 20 minutes. Look for polenta to firm up and start coming away from the sides of the saucepan. When desired texture is reached, remove saucepan from heat and fold in lemon zest, Parmesan, and thyme. On a cookie sheet evenly spread out polenta mixture to 3/4-inch thickness and place in refrigerator to cool. Remove polenta from the refrigerator and cut out cakes of about 4-inch circumference.** (See Cook's Note)
For the salmon:
Place small amount of oil in a large cast iron or heavy-bottomed pan on high heat. Sear both sides of salmon being careful not to cook beyond medium for best results.
For the vegetables:
Saute pattypan squash and zucchini in saute pan with shallots and extra-virgin olive oil. Do not overcook, leaving a nice crunch to the vegetable For the sauce: Make the sauce by browning butter over medium heat until light brown. Add shallots, thyme, sherry vinegar and reduce by a quarter. Add demi-glace and bring to a quick boil. Remove and finish with tomato concasse.
To finish:
Sear both sides of the polenta cakes over medium heat, allowing them to warm through, as well as, achieve a golden crust. Serve with vegetables and salmon pouring the sauce over the salmon.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 9566,"Holiday Drinks 2 ounces Bacardi Spice Rum 1-ounce cranberry juice 1/4 ounce Orange Curacao 1/4 ounce Pimento Liqueur Orange peel, for garnish 1-ounce vodka 1-ounce Frangelico 1-ounce Baileys 1/2 ounce Dark Creme de Cacao Pinch nutmeg 1 1/2 ounces Brandy 1 teaspoon brown sugar dissolved in one teaspoon of water 4 to 5 ounces plain milk Pinch nutmeg Instructions: Shake all ingredients with ice and strain into a chilled martini glass. Garnish with an orange peel. Shake all ingredients with ice and strain into a chilled martini glass. Dust with nutmeg. Shake all ingredients with ice and strain into a highball glass over ice. Dust with nutmeg. ","[Rum, Vodka, Brandy, Cream Liqueurs]" 9567,"Grilled Romaine Salad 2 heads romaine lettuce Extra-virgin olive oil Citrus Caesar Vinaigrette, recipe follows Parmigiano-Reggiano 1 clove garlic, minced 1 tablespoon grated lemon zest 3 tablespoons fresh lemon juice (from 1 to 2 lemons) 2 tablespoons anchovy paste 1 tablespoon white wine vinegar 2/3 cup extra-virgin olive oil Instructions: Preheat a grill to medium-high. Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve. Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 9568,"Halibut Miro 1/2 pound arborio rice 1 quart chicken stock 10 ounces manchego cheese 3 red bell peppers 1-ounce shallots 1-ounce garlic 10 ounces butter 1 pint white wine 4 (8-ounce) halibut fillets Flour Salt and pepper, to taste Lemon juice, to taste Instructions: Boil rice in chicken stock for 25 minutes. Add manchego cheese, stir quickly. Turn off flame and let it sit. Roasted Bell Pepper Sauce: Roast bell peppers. Saute shallots, garlic and diced bell peppers in butter. Add 1 pint of white wine, reduce. Puree. Fish Lightly cover both sides with flour, salt and pepper. Sear each side quickly in a very hot pan. Place rice in middle of plate. Place fish on top of rice and pour sauce around outer edge. Sprinkle with lemon juice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9569,"Neelys BBQ Pizza 1 package active dry yeast 1 1/2 cups warm water (about 105 to 115 degrees F) 1 teaspoon honey 3 tablespoons olive oil 1 tablespoon kosher salt 3 1/2 cups bread flour All-purpose flour, for surface 1 tablespoon olive oil, for saute 1 medium yellow onion, sliced 1/2 green bell pepper, chopped 2 cloves garlic, sliced Salt and freshly ground black pepper 1 tablespoon olive oil, for brushing 1 cup Neelys BBQ Ranch Dipping sauce, recipe follows 2 cups cooked pulled pork, beef or chicken 1 (8-ounce) package shredded mozzarella 4 tablespoons freshly grated Parmesan 3/4 cup mayonnaise 1/2 cup buttermilk 1 teaspoons Neelys BBQ seasoning, recipe follows 2 tablespoons Neelys BBQ sauce, recipe follows 2 teaspoons apple cider vinegar 3/4 teaspoon onion powder 1/4 teaspoon dried dill 1 tablespoon sliced fresh chives 1 tablespoon chopped fresh parsley 1 clove garlic, minced 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: For the dough: Place the yeast, warm water and honey in a small bowl and stir to dissolve. Add the olive oil and salt, stir to combine. Add the flour to the bowl of a standing mixer with a dough hook. Add the water, olive oil, salt and honey mixture. Mix on low for roughly three minutes, then increase to a medium speed and knead until the dough is elastic and starts to come away from the sides of the bowl, roughly 3 minutes. The dough should be smooth and firm. Ball up the dough and place in a large lightly oiled glass bowl. Flip to cover both sides of the dough with oil. Cover with a towel and let rise in a warm draft free area for 2 hours, until roughly doubled in bulk. Cut the dough into 4 equal pieces, smooth into a ball and let rest for 20 more minutes before cooking. For the pizza: Preheat grill to high heat. Preheat oven to 400 degrees F. Heat a saute pan over medium heat. Add olive oil and saute onion, green bell pepper, garlic, salt and pepper until tender; about 3 minutes. Remove to a glass bowl. Flour work surface and roll out pizza dough into 4 (6-inch) circles, and 1/8 to 1/4-inch thick. Brush with olive oil and place on grill. Grill for about 3 minutes on the first side. Flip and cook for 1 more minute. Remove to a sheet tray and grill off the other dough balls, if using. Spread 1/4 cup of BBQ sauce evenly on each pizza. Add 1/2 cup of chopped pork and top with a quarter of the sauteed vegetables. Sprinkle with the cheeses. Repeat. Bake the pizzas in the oven for 10 minutes until the cheese is melted. Serve immediately. Mix in all the ingredients until smooth. Cover and chill for one hour to meld the flavors. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 9570,"Chicken Salad With Fresh Herbs 2 pounds boneless, skinless chicken breasts Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 cup mayonnaise 1 teaspoon minced garlic 1/2 teaspoon dijon mustard 1/2 cup finely diced celery stalks, plus 1/4 cup chopped celery leaves 1/3 cup finely chopped red onion 3 tablespoons chopped mixed fresh herbs (such as parsley and tarragon) 1/2 teaspoon celery seeds 1/4 teaspoon cayenne pepper 2 to 3 avocados, halved and pitted (optional) Instructions: Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool. In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well. When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9571,"Roast Ratatouille 2 large red bell peppers, seeded and cut lengthwise into 1-inch wide strips 5 baby eggplant, quartered lengthwise 6 baby zucchini, quartered lengthwise 5 plum tomatoes, quartered lengthwise and seeded 2 shallots, peeled and sliced lengthwise Extra-virgin olive oil, to coat Coarse salt and pepper Instructions: Preheat oven to 500 degrees F. Working on a cookie sheet, combine vegetables. Drizzle liberally with extra-virgin olive oil and season with salt and pepper. Toss to coat vegetables evenly. Roast until just tender, 15 minutes. Transfer to a serving platter. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 9572,"Iced Chai 6 cups water 4 chai tea bags (recommended: Yogi brand) 3/4 cup sweetened condensed milk 3/4 teaspoon ground cardamom 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract Instructions: Add the water to a large pot and bring it to a boil. Remove the pot from the heat, add the tea bags and let steep for 10 minutes. Remove the tea bags and stir in the remaining ingredients. Pour into a pitcher and chill until cold. Serve over ice. ","[Chardonnay, Riesling, Gewrztraminer]" 9573,"Slimmed Down - Chicken Pot Pie 2 bone-in skinless chicken breasts (about 1 3/4 pounds) 4 cups chicken broth, low-sodium canned or homemade 2 tablespoons olive oil 3 large carrots, sliced into 1/2-inch rounds, (1 1/2 cups) 8 button mushrooms, quartered 2 ribs celery, sliced into 1/2-inch pieces 1/2 cup halved baby or small turnips, or quartered if large Kosher salt 1 cup frozen pearl onions, thawed 1/4 cup all-purpose flour 1 tablespoon minced parsley 2 teaspoons minced fresh dill 1/2 teaspoon finely grated lemon zest Freshly ground black pepper 3 sheets phyllo dough Olive oil spray Paprika Instructions: Spray 4 (8-ounce) ramekins with the olive oil spray and set aside. Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.) Preheat oven to 400 degrees F. Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat. Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9574,"English and Italian Finger Sandwiches 1/4 cup extra-virgin olive oil 2 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 14- to 16-ounce loaf Italian bread (from a bakery), sliced into 24 thin slices
1/3 cup roasted red peppers
1/3 pound thinly sliced salami
1/3 pound thinly sliced prosciutto di Parma
1/3 pound thinly sliced mortadella
1/2 cucumber, peeled if waxy, thinly sliced
Fresh basil leaves, as needed 4 to 5 pickled pepperoncini, sliced
Instructions: Stir together the oil, vinegar, oregano, salt and some pepper in a small bowl. On a work surface, spread out the bread and brush the oil and vinegar mixture onto all of the slices. Layer half of the bread slices with the red peppers, salami, prosciutto, mortadella, cucumber slices, basil and pepperoncini. Top with the remaining bread slices. Using a serrated knife, cut away the crusts from each sandwich. Cut each sandwich into thirds. Place them on a tray and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 9575,"Fresh Yogurt 1 quart 2-percent milk 1/2 cup powdered milk 1 to 2 tablespoons honey 1/2 cup plain yogurt, room temperature Instructions: Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture. Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible. After the fermentation is complete, refrigerate overnight. ","[Riesling, Gewrztraminer, Vinho Verde, Prosecco]" 9576,"Creamed Spinach 2 pounds fresh spinach, washed and tough stems removed 2 tablespoons unsalted butter
1/2 cup finely chopped shallots 1 teaspoon minced garlic 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon nutmeg 1/2 cup heavy cream Instructions: Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9577,"Pignolatta 3 1/2 cups sifted flour, plus more possibly 6 eggs 1 teaspoon salt Canola oil, for frying 2 cups honey 6 tablespoons sugar 1 (3-ounce) jar confetti sprinkles or lightly toasted pine nuts Instructions: In a large ceramic bowl with a wooden spoon or in a mixer with a dough hook mix together the flour, eggs and salt to make a stiff dough that pulls away from the walls of the bowl. You may end up using your hands to finish the job if mixing with a wooden spoon. If the dough is still sticky to the touch add more flour. Knead the dough on a lightly floured surface until smooth and doesn't stick to your fingers. . Quarter the dough and roll the segments into ropes the thickness of 1/2-inch. Cut off knobs of dough 1/2-inch long (some people roll these into balls but I don't). In a 3 quart saucepan heat oil for deep-frying to 365 degrees F. Fry the dough pieces until golden brown in batches, a handful at a time and drain on a paper towel. The dough will sink in the oil then come floating to the top. They do expand in the oil so leave them some room. Allow them to cool while you make the caramel. In a large saucepan combine the honey and sugar and bring to a boil. Working quickly with a wooden spoon stir in the fried dough pieces to coat them with the honey caramel. Quickly spoon the sticky dough balls onto 2 plates and form into a tall mound resembling a pine cone, then quickly sprinkle pine nuts or confetti sprinkles over the surface so they stick to the honey caramel before it cools and is no longer sticky. If there's a second person around to help with this, get them. It's a bit of a group or family project. You can also place smaller amounts into foil cup cake cups for individual servings. Let cool and serve. Keeps up to 1 week. To eat just pick off dough pieces and enjoy. Notes about the recipe: Some spell it Pinolata with one T. It sometimes has pine nuts or \pignolla\ stirred into the caramel or is formed into the shape like a pine cone so the name may have come from that. In Sicily they're called Pignolata, in Naples (Italy, not Florida) the same thing is called Struffoli. I first had this at the holidays at an Italian friends house and they make them every year. But because they're fried they fit for Hanukah too. They're something you serve after a meal and really need coffee to wash them down. It's a very tactile dessert that you pick apart tiny caramelized nugget by tiny caramelized nugget. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 9578,"Poached Shrimp Po' Boys 1 pound Market Pantry? Raw Large Peeled & Deveined Shrimp, thawed ? cup plain fat-free Greek yogurt ? teaspoon cayenne pepper sauce, plus more for serving Kosher salt and freshly ground black pepper 2 Market Pantry? Demi Wheat French Breads, cut in halves and split crosswise 2 cups shredded romaine lettuce 1 tomato, thinly sliced 12 Market Pantry? Hamburger Dill Pickle Ovals Instructions:

1. Bring a medium saucepan of water to a boil. Add the shrimp, reduce the heat to simmer, and cook, stirring, until just opaque throughout, about 3 minutes. Drain, rinse under cold water until cool, and drain again.
2. In a medium bowl, whisk the yogurt and hot sauce. Fold in the shrimp and season to taste with salt and pepper. Toast the bread in a toaster oven or oven. Divide the shrimp among the bread and top with the lettuce, tomato, pickles, and more hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9579,"Brown Butter and Sage Butternut Squash Bake Nonstick cooking spray, for the baking pan 1 1/4 pounds butternut squash, cubed 6 tablespoons unsalted butter 1 medium onion, finely diced 2 tablespoons chopped fresh sage 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 10 to 15 butter crackers, such as Ritz, roughly crushed Instructions: Preheat the oven to 375 degrees F. Spray a baking pan with nonstick cooking spray and place the squash in the pan. Heat 1 tablespoon of the butter in a medium skillet over medium heat. Add the onion and cook until tender and translucent, 6 to 8 minutes. Transfer the onion to the pan with the squash. Return the skillet to the heat and add the remaining 5 tablespoons butter. Heat until the butter melts and begins to brown, 3 to 4 minutes. (The butter will begin to separate and sizzle. Take care to let it gently brown rather than burn. If the butter burns, throw it out and try again.) Stir in the sage. Drizzle the butter mixture over the squash and sprinkle with the salt and pepper. Use a wooden spoon to toss the mixture until the squash is evenly coated with the browned butter. Bake until the squash is tender and beginning to brown around the edges, about 1 hour. Remove from the oven and increase the temperature to 400 degrees F. Top the squash with the crackers and cook until the crackers are nicely golden brown, an additional 20 minutes.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9580,"Coffee Marshmallow Crispy Treats 3 tablespoons unsalted butter, plus more for greasing pan and hands 1 (10-ounce) package mini marshmallows 2 to 3 tablespoons instant coffee or espresso 6 cups rice cereal (recommended: Rice Krispies) Instructions: Lightly butter an 8-inch square pan. In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 9581,"Slow-Roasted Olives with Fennel and Orange 1 lb. large green olives, with pits 1 orange, unpeeled, sliced into 1/8-inch circles 1/2-cup whole almonds, with skin 1 fennel bulb, quartered 2 bay leaves 1 handful fresh thyme sprigs 1 red cl pepper, halved lengthwise 1/4-cup red wine vinegar 1 cup extra-virgin olive oil Instructions: Preheat the oven to 300 degrees F. Combine the olives with the remaining ingredients in a large mixing bowl, tossing the mixture together with your hands. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
Drain the oil out (keep it to use as a bread dip) and serve the roasted olives warm or at room temperature with assorted cheeses. ","[Rioja, Barolo, Chianti, Tempranillo]" 9582,"Turkey Meatloaf Squares with Sweet Potatoes 4 medium sweet potatoes Cooking spray 1 pound 93 percent lean ground turkey 1 small onion, grated 3/4 cup panko breadcrumbs (preferably whole-wheat) 1 large egg, lightly beaten 1/3 cup ketchup 2 tablespoons hoisin sauce 1 1-inch piece ginger, peeled and grated Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, at room temperature 2 tablespoons chopped scallions or chives Instructions: Preheat the oven to 425 degrees F. Pierce the sweet potatoes all overwith a fork and microwave until tender, about 15 minutes. Meanwhile, coat a rimmed baking sheet with cooking spray. Combine the turkey, onion, panko and egg in a bowl. Add half each of the ketchup, hoisin sauce and ginger and season with salt and pepper. Mix with your hands until just combined. Form into a 9-by-11-inch rectangle on the prepared baking sheet. Mix the remaining ketchup, hoisin sauce and ginger in a small bowl with 2 tablespoons water; brush over the meat. Bake until golden and cooked through, 12 to 15 minutes. Turn on the broiler and broil until the glaze is just caramelized, 1 to 2 minutes. Mix the butter, half of the scallions, 1/2 teaspoon salt, and pepper to taste in a small bowl. Split the potatoes and top with the scallion butter. Slice the meatloaf and serve with the potatoes. Sprinkle with the remaining scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9583,"Frosty Coconut Margaritas About 1 1/2 cups coconut milk ice cubes or regular ice cubes (see Cook's Note) 1/2 cup cream of coconut 1/2 cup simple syrup
1/2 cup silver tequila or coconut-flavored tequila, if you can find it 1/3 cup orange liqueur, such as Grand Marnier 1/4 cup coconut soda or seltzer, such as LaCroix 1/4 cup coconut water
1/2 teaspoon coconut extract
2 limes, juiced, plus lime wedges, for serving Coarse salt, for rimming the glasses Cherries, for serving Instructions: Chill 4 glasses. Combine the coconut milk ice cubes, cream of coconut, simple syrup, tequila, orange liqueur, coconut soda, coconut water, coconut extract and lime juice in a blender and pulse until the ice is crushed and the mixture is combined. It should be super frosty. Add more ice if needed, then taste and add a little extra tequila if desired.
Rim the chilled glasses with coarse salt. Divide the coconut mixture among the glasses, and top each with a lime wedge and cherry. ","[Margarita, Paloma, Sauvignon Blanc, Ros]" 9584,"Stuffed Tomatoes 1 cup dried morel mushrooms 1 cup dried chanterelle mushrooms 1 cup dried shiitake mushrooms 1 cup warm water 3 cups white wine 6 medium tomatoes, cored, seeded plus 1 tomato, chopped 1/2 teaspoon salt 2 tablespoons olive oil 2 tablespoons minced shallots 1 tablespoon minced garlic 1 cup finely diced onion 1 1/4 cup panko crumbs (Japanese) 1/4 teaspoon pepper 3 1/2 ounces goat cheese, room temperature 1 tablespoon chopped fresh parsley leaves Instructions: Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms. Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat. Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 9585,"Grilled Butterflied BBQ Chicken with Macaroni Salad Kosher salt 2 cups elbow macaroni
1 cup halved grape tomatoes 1 cup sliced radishes 1/2 cup diced green bell peppers
6 scallions, white and light green parts only, thinly sliced
1/2 English cucumber, diced
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon sugar
1/2 teaspoon garlic salt
Freshly ground black pepper
1 whole chicken 2 tablespoons chili powder
1 tablespoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1/4 cup barbecue sauce, plus more for serving
Lime wedges, for serving
Instructions: For the macaroni salad: Bring a large pot of salted water to a boil. Cook the macaroni in the boiling water until al dente according to the package instructions. Drain and let cool. Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers in a large bowl. In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving. For the chicken: Heat a grill to medium-high heat. To butterfly the chicken, first remove the giblets and discard. Put the chicken on a cutting board breast-side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip the chicken breast-side up and firmly press each breast to break the bone and flatten. In a small bowl, combine the chili powder, salt, garlic powder and black pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the canola oil. Place the chicken skin-side down on the grill. Cover and let cook 10 minutes. Flip the chicken and reduce the heat to medium low. Cover and cook another 10 minutes. Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes. Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side. Tent with foil and let stand 5 minutes. Cut the chicken into pieces--it will be falling apart by this time! Serve with more barbecue sauce on the side and the lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 9586,"Peach Cobbler Cookies 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2/3 cup unsalted butter, room temperature 1/4 cup granulated sugar 3/4 cup dark brown sugar 2 egg whites 1 teaspoon vanilla or maple extract 1/2 teaspoon butter-flavored extract 1 1/2 cups peach preserves 1 teaspoon ground cinnamon, plus extra for dusting, optional 1/2 teaspoon ground nutmeg 1 teaspoon lemon zest 1/2 teaspoon lemon extract Powdered sugar, for dusting, optional Instructions: Preheat oven to 350 degrees F. For the cookie: In a medium mixing bowl, sift together the flour, salt, and cinnamon. In a large mixing bowl, with an electric mixer, cream the butter, granulated sugar, and dark brown sugar. Beat in egg whites, vanilla and butter flavor extracts. Carefully fold in the flour mixture with a rubber spatula. Wrap dough in plastic and chill until dough is firm, about 30 minutes in freezer. For the peach filling: In a medium mixing bowl, mix peach preserves with cinnamon, nutmeg, lemon zest and lemon extract. When dough has chilled, roll out dough 1/4-inch thick and cut into pieces about 2 1/2 inches wide and 3 inches long. Place a teaspoon of peach filling in the center of each piece and fold each end of the dough to the center to cover the filling. Flatten cookies slightly and place them seam down and 1-inch apart on a parchment-lined cookie sheet. Bake for about 12 minutes, until lightly browned and just firm. Cool on the cookie sheet. Dust cookies with a mixture of powdered sugar and cinnamon, if using. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 9587,"Frozen Key Lime Pie 1 (8-ounce) container nondairy whipped topping, thawed slightly 1 (14-ounce) can sweetened condensed milk 1/2 cup fresh lime juice 1 (6-ounce or 9-inch) prepared graham cracker pie crust Freshly grated lime zest, for sprinkling Instructions: In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth. Spoon the mixture into graham cracker crust and smooth the surface with a spatula. Set in the freezer until firm, about 30 minutes. Sprinkle lime zest over the top before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9588,"String Beans with Shallots 1 pound French string beans (haricots verts), ends removed Kosher salt 2 tablespoons unsalted butter 1 tablespoon good olive oil 3 large shallots, large-diced 1/2 teaspoon freshly ground black pepper Instructions: Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 9589,"Sweet Potato (Yam) Pie 1 unbaked pie crust, recipe follows* 1 1/2 cups cooked, peeled and mashed sweet potatoes 1 heaping teaspoon all-purpose flour 1 cup milk (canned, half and half, cream or whole milk) 1 cup sugar 3 egg yolks 1 teaspoon vanilla 1 teaspoon ground nutmeg 2 tablespoons margarine, melted 4 cups all-purpose flour 1 3/4 cups shortening (butter flavored) 2 teaspoons salt 1 tablespoon sugar 1 large egg 1/2 cup water 1 tablespoon white vinegar Instructions: Preheat oven to 350 degrees F. Roll out 1 pie crust and place it in a pie plate. Mix all of the remaining ingredients together and pour into the unbaked pie crust. Bake for 45 minutes or until pie is firm. Allow to cool completely. Mix flour, shortening, salt and sugar together with a pastry blender until well blended. Slightly beat egg, water and vinegar together with a whisk and pour over the well blended flour mixture. Mix all ingredients together with a fork. Divide crust into 4 equal parts. Roll each with a rolling pin and place into 4 pie pans. Flute edges of crust. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 9590,"Cherry Bug Juice 1 cup sugar Zest of 1 lemon plus juice of 4 lemons 4 cups cherries, pitted and stems removed Instructions: For the simple syrup: Bring the sugar, lemon zest and 1 cup water to a boil in a small saucepot. Allow to simmer until the sugar is completely dissolved, about 5 minutes. Strain through a fine-mesh strainer and stir in the lemon juice. Allow to cool to room temperature, then refrigerate to chill for at least 1 hour. For the bug juice: Place the cherries in a blender with the lemon simple syrup. Blend on high speed until the cherries are completely pulverized. Pour the mixture through a fine-mesh strainer. Combine the cherry juice with 3 cups water in a large pitcher. Serve over ice. ","[Riesling, Moscato, Vinho Verde]" 9591,"Soda Bread 1 cup unbleached all-purpose flour, plus more for kneading surface 3 cups whole-wheat flour 2 teaspoons baking soda 1/2 cup rolled oats 1 teaspoon kosher salt 2 cups buttermilk Instructions: Preheat the oven to 425 degrees F. In a large bowl, whisk together the flours, baking soda, oats and salt. Pour in most of the buttermilk and mix well, adding more buttermilk, if needed, to form a soft dough. Turn out onto a floured surface and lightly knead into a shapeable dough. Avoid overworking the dough. Shape the dough into a round disk shaped loaf and cut a deep \X\ in the top with a sharp knife. Put the dough on a parchment lined baking sheet and bake for 7 minutes at 425 degrees F. Lower the oven temperature to 375 degrees F and bake another 20 to 25 minutes. Remove the bread from the oven to a cutting board. Cool slightly before cutting and enjoy warm! ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 9592,"Skillet Fried Chicken with Black Pepper Gravy 1 cup whole or 2-percent milk 1 cup homemade chicken stock, reduced-fat low-sodium chicken broth or water Cooked rice, for serving One 2- to 2 1/2-pound chicken, cut into 8 pieces Coarse kosher salt and freshly ground black pepper 2 cups all-purpose flour, plus more if needed 1/4 teaspoon cayenne pepper, or to taste Canola oil, for frying Instructions: Sprinkle the chicken with salt and pepper and set aside. Place the flour in a shallow plate and season with the cayenne, salt and pepper. Set aside.
Pour the canola oil into a large cast-iron skillet to a depth of 3/4 inch. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Set up brown paper bags or several layered paper towels nearby for draining the chicken.
Starting with the dark meat, one piece at a time, add the chicken to the seasoned flour and turn to coat. Shake to remove excess flour. One piece at a time, add the chicken to the hot oil. The oil should not quite cover the chicken. (Do not overcrowd the pan; this can be dangerous and result in soggy chicken, too.)
Fry the pieces, turning them once or twice, until the coating is rich golden brown on all sides, 10 to 14 minutes. Reduce the heat to medium and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when pricked with a knife, another 10 to 15 minutes. (An instant-read thermometer inserted into a thigh should register 170 degrees F.) Remove and drain the chicken on the brown paper bags or paper towels.
Remove the skillet from the heat. Carefully pour off most of the grease into a metal bowl or can, leaving 2 to 3 tablespoons in the pan with the browned crumbs. Reduce the heat to very low. Add 4 tablespoons of the remaining flour used to coat the chicken. Stir together with a wooden spoon and cook, stirring often, until golden brown, about 3 minutes. Add the milk and stock or water. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add a heaping pinch of black pepper. Taste and adjust for seasoning with salt.
Serve the gravy with the rice and chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 9593,"Dirty P's Garlic-Ginger Chicken Thighs 2 pounds skin-on, boneless chicken thighs 1 cup thinly sliced red onion 2 tablespoons minced garlic 2 tablespoons minced peeled ginger 1/4 cup soy sauce 1/4 cup fresh tangerine or orange juice Freshly ground pepper Vegetable oil, for the grill Instructions: Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.
","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 9594,"BBQ Cheese Straws 1 1/2 cups coarsely grated extra-sharp Cheddar 1 cup unbleached all-purpose flour, plus more for dusting 3/4 stick cold unsalted butter, cut into tablespoons 1/2 teaspoon salt 1 tablespoon BBQ seasoning mix 2 tablespoons heavy cream Instructions: Preheat the oven to 350 degrees F with the racks in the upper and lower thirds of the oven. Line 2 sheet pans with parchment paper and set aside. Add the cheese, flour, butter, salt and BBQ mix to the bowl of a food processor and pulse until the mixture resembles coarse meal. Add the cream and pulse until a ball forms. On a lightly floured work surface, roll the dough out to 1/4 to 1/8-inch thick. Cut the dough with a sharp knife into 1/4-inch wide strips. Transfer to the prepared sheet pans, leaving space between them, and bake until golden brown, about 15 minutes. Flip the pans once halfway through the cooking time. Cool completely on the sheet pans. BYOC: If your friends are the spicy type, try adding a pinch or 2 of cayenne. If you want to get the kids involved, omit the BBQ spice, have them paint the straws with egg wash before you bake them and add some sesame seeds or poppy seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 9595,"Tortilla Soup 2 ears fresh corn, husks removed 4 or 5 large garlic cloves, peeled 1 small onion (about 3 ounces), peeled, trimmed and quartered 1 small jalapeno pepper, trimmed and seeded 2 tablespoons corn oil 1 large boneless skinless chicken breast 2 corn tortillas, cut into 1-inch squares 1 pasilla cl pepper, soaked in water 2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped 2 tablespoons tomato paste 2 to 3 teaspoons ground cumin 2 quarts chicken stock Kosher salt and freshly ground black pepper 2 corn tortillas, cut into strips and baked to crispness 1 ripe avocado, diced 1/2 cup grated Cheddar 1/4 cup chopped fresh cilantro leaves Instructions: Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs. Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve. In a large soup pot, heat the oil over medium-high heat and sear the chicken until just browned on both sides. Add the tortilla squares, and cook over low heat until they are slightly crisp. Stir in the chopped vegetable mixture and pasilla pepper and simmer just until the vegetables are coated with the oil. Do not brown. Add the tomatoes, tomato paste and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock and cook over low heat until the soup is reduced by 1/3 and the chicken breast is cooked through. Remove the chicken breast and set aside. When cool enough to handle, slice chicken into very thin strips. Meanwhile, puree the soup, in batches, in a blender* or food processor until smooth. At this point, the soup can be passed through the fine strainer if desired. Ladle the soup into soup bowls and garnish with tortillas, avocados, chicken, cheese, and cilantro. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 9596,"Buffalo Chicken Pasta Salad Kosher salt 1 pound rigatoni noodles
1 pound cooked chicken, diced (I love using leftover wing meat) 4 stalks celery, cut into small dice (about 2 cups), plus chopped leaves, for garnish 1/2 bunch green onions, green parts only, sliced (about 1/2 cup)
1 1/2 cups mayonnaise
1/2 cup crumbled blue cheese
5 tablespoons lemon juice
3 tablespoons Dijon mustard
2 to 4 tablespoons hot sauce
2 tablespoons dark, dark, DARK beer
2 tablespoons honey
1 teaspoon ground black pepper
1 teaspoon cayenne (or togarashi if you have it!)
Instructions: In a large pot of heavily salted boiling water, cook the rigatoni according to the package directions for al dente. Drain and (once cooled) add to a large bowl along with the chicken, celery and green onions. Toss well. In a medium bowl, combine the mayonnaise, blue cheese, lemon juice, mustard, hot sauce, beer, honey, black pepper, cayenne and 2 teaspoons salt. Stir until smooth, then add to the bowl with the rigatoni. Taste and adjust the seasoning as needed. Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with chopped celery leaves before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9597,"Lomo Saltado 1 (14 1/2-ounce) can low-salt beef broth 2 cups water 1 teaspoon salt 1 cup long-grain white rice 1/2 cup frozen corn kernels, thawed Oil, for frying 1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips 2 1/2 tablespoons olive oil 1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips 1 red onion, cut through stem end into 8 wedges, peeled 3 tomatoes, each cut into 8 wedges 3 tablespoons minced aji Amarillo cl (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles 1/2 cup chopped fresh cilantro 2 tablespoons soy sauce 1 tablespoon vinegar 1 (14 1/2-ounce) can low-salt beef broth 2 cups water 1 teaspoon salt 1 cup long-grain white rice 1/2 cup frozen corn kernels, thawed Oil, for frying 1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips 2 1/2 tablespoons olive oil 1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips 1 red onion, cut through stem end into 8 wedges, peeled 3 tomatoes, each cut into 8 wedges 3 tablespoons minced aji Amarillo cl (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles 1/2 cup chopped fresh cilantro 2 tablespoons soy sauce 1 tablespoon vinegar Instructions: Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice. Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside. Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes. Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork. Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels. Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes. Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, cl, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through. Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside. Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice. Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside. Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes. Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork. Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels. Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes. Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, cl, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through. Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 9598,"Achiote Chicken and Cilantro Dumplings 1 pound boneless skinless chicken breasts, cut into cubes 1/4 cup achiote paste 1/4 cup freshly squeezed orange juice 2 tablespoons butter 2 carrots, sliced 2 celery stalks, sliced 2 jalapenos, split lengthwise, seeded, sliced 6 cups chicken stock 1 1/2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 2 large eggs 1/2 cup (about) milk 1 bunch cilantro leaves, chopped Instructions: Season chicken with salt and pepper. Place in medium bowl. Puree achiote paste with orange juice in blender. Add to chicken. Toss to coat. Set aside. Melt butter in large saucepan over medium heat. Add carrots and celery and saute 5 minutes. Add chicken and jalapeno and saute 3 to 5 minutes. Gradually whisk in stock. Simmer until slightly thickened. Combine flour, baking powder and salt in large bowl. Whisk eggs in glass measuring cup. Add enough milk to measure 3/4 cup. Add chopped cilantro. Whisk to blend. Add to dry ingredients and stir until blended. Drop dumpling mixture by rounded tablespoonfuls into bowl of iced water. Using slotted spoon, transfer to chicken mixture. Add enough dumplings to cover top of stew. Cover and simmer until dumplings are firm to touch, turning occasionally, about 12 minutes. Ladle chicken and dumplings into bowls. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Barbera]" 9599,"Bourbon-Cranberry Cocktail 2 cups fresh cranberries 1 cup orange juice
1/3 cup sugar
3 cinnamon sticks
1 liter (about 4 cups) bourbon
Orange peels, for garnish
Instructions: Combine the cranberries, orange juice, sugar and cinnamon sticks in a small saucepan over medium-high heat. Bring to a simmer and cook, stirring, until the sugar dissolves and cranberries start to pop, about 5 minutes. Let cool completely, then combine with the bourbon in a pitcher. To serve, pour into glasses over ice and garnish with an orange peel. ","[Bourbon, Rye Whiskey, Port Wine]" 9600,"Breakfast-to-Go Grape Smoothie 1 1/2 cups frozen California grapes 1 banana, sliced 1/2 cup vanilla or honey Greek yogurt 1/2 cup grape juice 1/4 cup wheat flakes Instructions: Combine all the ingredients in a blender and blend for 1 minute. Serve immediately. Makes 2 1/3 cups of smoothie. ","[Chardonnay, Moscato, Riesling]" 9601,"Cider Braised Greens 1 tablespoon diced Spanish onion 2 cups apple cider 1 cup chicken stock Kosher salt 8 stalks Swiss chard, leaves roughly chopped, stems diced 5 stalks kale, leaves rough chopped, stems discarded Instructions: Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9602,"Foil-Packet Chicken Fajitas 1 1/2 pounds boneless skinless chicken thighs, sliced into 1/2-inch strips 1 medium onion, sliced 1/4-inch thick
1 green bell pepper, sliced into 1/4-inch strips
1 red bell pepper, sliced into 1/4-inch strips
3 tablespoons fajita seasoning (see Cook's Note)
3 tablespoons olive oil
2 teaspoons adobo sauce (from a can of chipotles in adobo)
1 teaspoon ground cumin
Juice from 1 lime (about 2 tablespoons)
Eight 6-inch flour tortillas
Cooked rice, for serving
Shredded Cheddar or Monterey Jack, fresh cilantro, sour cream, salsa, sliced avocado and hot sauce, for serving Instructions: Place a baking sheet in the oven and preheat to 400 degrees F. Tear off four 12-by-18-inch pieces of heavy-duty aluminum foil and set aside. Toss the chicken with the onion and bell peppers in a large bowl.
Whisk together the fajita seasoning, oil, adobo sauce, cumin and lime juice in a separate small bowl. Pour over the chicken mixture and toss gently with tongs to coat evenly.
Divide the chicken and vegetable mixture among the 4 sheets of foil. Bring up two short sides to meet and fold over a few times to close tightly, then fold the remaining sides in and up to seal the packet completely. Repeat with the remaining foil packets.
Carefully remove the baking sheet from the oven, place the packets on in a single layer and return to the oven until the chicken is cooked through and the vegetables have softened slightly, 15 to 18 minutes.
Warm the tortillas by wrapping them in a clean kitchen towel and microwaving until warm, about 40 seconds. Serve the fajitas with the tortillas, rice and toppings of your choice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 9603,"Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes 4 (8-ounce) captain's cut cod loins Salt and pepper 6 tablespoons canola oil, divided 1 tablespoon minced garlic 2 tablespoons minced ginger 1/4 cup chopped cilantro leaves 1/4 cup thinly sliced green onion 4 sheets rice paper Cilantro Mashed Potatoes, recipe follows Mushroom Sauce, recipe follows 8 large Yukon gold potatoes, peeled 1/4 cup butter, heated 1/4 cup heavy cream, heated 2 cups finely chopped cilantro leaves 1 cup thinly sliced shiitake mushrooms 1 cup thinly sliced oyster mushrooms 6 tablespoons butter, divided 1 teaspoon minced garlic 1 teaspoon minced ginger 1/2 cup dry white wine 4 tablespoons rice wine vinegar Salt and pepper Instructions: Season both sides of fish with salt and pepper and set aside. Heat 3 tablespoons oil in a saute pan and saute the garlic and ginger until fragrant; then add cilantro and green onion and cook for an additional 2 minutes. Remove from heat. Carefully moisten 1 piece of rice paper in warm water for about 30 seconds, and then spread out on a cutting board and lightly pat dry. Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod. Fold ends of rice paper around cod. Repeat with all 4 pieces and set cod bundles aside in refrigerator. Preheat the oven to 400 degrees F. When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet. Add cod parcels and sear on both sides. Place skillet in oven for about 8 minutes, or until cod is fully cooked through. Divide mashed potatoes onto 4 plates, top with cod parcels, and spoon sauce onto plate. Garnish with cilantro and lemon wedge, if desired. Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes. Drain and place potatoes in a large bowl. Add butter and cream and mash with a potato masher. Fold in the cilantro. Serve immediately or keep warm until ready to serve. Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes. Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute. Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half. Add the remaining butter, 1 tablespoon at a time, and stir to incorporate. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 9604,"Fried Mozzarella Sticks with Creamy Marinara Vegetable oil, for frying 1 cup jarred marinara sauce
1/3 cup creme fraiche
1/4 teaspoon crushed red pepper flakes
1/2 cup all-purpose flour Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs 1/2 cup plain breadcrumbs 1/2 cup grated Parmesan 1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
3 large eggs
1-pound block mozzarella, cut into twelve 3-by-1/2-by-3/4-inch-tall sticks
Instructions: Pour enough oil into a large Dutch oven or pot to come about 1 1/2 inches up the sides and fit the pot with a deep-fry thermometer. Bring the oil to 375 degrees F over medium-high heat. Meanwhile, mix the marinara, creme fraiche and red pepper flakes in a medium microwave-safe bowl. Microwave for 1 minute until warm. Cover and set aside until ready to use.
Place a wire rack inside of a baking sheet. Set up a standard breading station with 3 wide, deep plates (or pie plates). Place the flour and 1/2 teaspoon salt in one plate. Mix the panko, plain breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, 1 teaspoon salt and a generous amount of black pepper into the second plate. Whisk the eggs into the third plate.
Take each mozzarella stick through the breading procedure: first in the flour, then the egg and then the panko mixture, then repeat in the egg and panko mixture again for a double breading. Transfer to the wire rack.
Working in batches, carefully drop 4 to 5 sticks into the oil and fry without touching until they are a deep golden brown and you can see some cheese starting to melt, 1 to 1 1/2 minutes. Remove with a slotted spoon or spider to a paper towel-lined baking sheet. Serve immediately with the sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9605,"Beignets 1 package dry yeast 1/2 cup warm water 1/2 cup evaporated milk 1 egg beaten 1 teaspoon vanilla 2 tablespoons melted butter 1/4 cup sugar 1 teaspoon salt 3 cups all-purpose flour 3 to 4 cups peanuts oil for deep frying Confectioners sugar, for garnish Cinnamon sugar, for garnish Instructions: In a bowl of a kitchen aid mixer dissolve yeast in warm water. Add the milk and next 5 ingredients. Then beat in flour, 1 cup at a time, on medium-high speed for 1 minute. Dough will be sticky. Work 1/4 of the dough at a time. Place on a well-floured board and roll dough to about 1/8 inch thick. Cut dough into 2 inch squares (irregular shapes are OK). Preheat oil to 370 degrees. Fry squares in oil, just a few at a time. When they rise to the surface, flip and cook until golden brown. Drain on paper towels. Dust with powdered sugar, or cinnamon sugar. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9606,"Soy Herb Glazed Chicken Satay 1/2 cup soy sauce 3 tablespoons white balsamic vinegar 2 tablespoons lemon juice 1 teaspoon granulated sugar 1 jalapeno 1 cup assorted fresh herbs (recommended: cilantro, basil, mint and parsley leaves) 1 tablespoon minced garlic 1 1/2 pounds boneless, skinless chicken breasts, cut lengthwise into 12 slices Instructions: Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine.
Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times.
Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible. Heat a grill to medium heat.
To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 9607,"Potato, Broccoli and Sausage Skillet 1 box (4.7 oz) Betty Crocker? scalloped potatoes 2 cups hot water 2/3 cup milk 2 tablespoons margarine or butter 2 cups sliced fully cooked reduced-fat Polska-kielbasa sausage (from 1-lb ring) 1/2 cup Old El Paso? Thick 'n Chunky salsa (any variety) 2 cups Green Giant? Select? frozen broccoli florets Instructions: 1.) Stir Sauce Mix, hot water, milk, margarine and Potatoes in 12-inch skillet or 3-quart saucepan. Heat just to boiling, stirring occasionally. 2.) Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer about 20 minutes, stirring frequently. 3.) Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).

• Use your favorite veggie for the broccoli. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 9608,"Spinach Fettuccini in Vodka Sauce Olive oil 1 onion, chopped 1 garlic clove, chopped 2 to 3 cans chopped tomatoes Oregano thyme basil salt and pepper salt and pepper
  1 pound spinach fettuccini 1 cup vodka 1 cup sour cream Instructions: In a saucepan, saute onions and garlic. Add tomato and seasonings. Bring contents to a simmer. Cook fettuccini. In a separate saucepan, heat vodka and flame, Add tomato sauce and sour cream. Fold in cooked fettuccini. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9609,"Mochiko Chicken 1/4 cup mochiko flour (Japanese sweet rice flour) 1/4 cup cornstarch
  1/4 cup sugar
  5 tablespoons soy sauce
  2 eggs
  1/4 cup finely chopped green onions, reserve some for garnish
  2 pounds boneless, skinless chicken thighs Oil, for frying 1 tablespoon toasted sesame seeds, optional
  Instructions: Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying. Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight. Bring oil to 350 degrees F in a deep-fryer or Dutch oven. Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 9610,"Salsa Sampler and Fajitas 1 bunch scallions 1/4 cup olive oil 1/2 cup cilantro, chopped 2 teaspoons cumin 2 teaspoons chili powder 3 limes, freshly squeezed lime juice 1/2 cup cilantro - chopped Salt, to taste 2 teaspoons garlic - minced Black pepper, to taste 6 tomatoes - cut in half 1 red onion - sliced 1/2 inch thick 1/4 cup olive oil Cracked black pepper - to taste 1 teaspoon Chipotle peppers - minced 4 limes - freshly squeezed lime juice 6 tomatoes, diced 1 onion, diced 2 teaspoons jalepeno peppers, minced 1/2 cup onions, minced 1 jalepeno, seeded and minced 1/2 lime juice, fresh 1 cup vegetable oil 1/2 cup cilantro, chopped 1/2 cup scallions finely chopped 2 cloves garlic, minced 2 teaspoons cumin 1 pinch cayenne pepper Salt to taste 1 pound chicken breast, boneless and skinless fajita marinade~ recipe above 1 red bell pepper, fine julienne cut 1 green bell peppers, fine julienne cut 1 Spanish onions, julienne cut 2 tablespoons olive oil Salt and pepper to taste 1 ripe avocado with the skin and seed removed
  Juice of 1 lime 1 clove garlic, minced 1/2 cup of minced onions 1/2 cup of diced tomatoes jalepeno pepper, minced 5 cilantro sprigs Salt and pepper to taste Instructions: Toss the tomatoes, scallions and the red onions in olive oil and season with salt and pepper. Char the tomatoes, scallions and onions on a charcoal grill or grill top. Place the grilled vegetables in a bowl and cool to room temperature. Rough chop the vegetable and add the remaining ingredients. Mix thoroughly and refrigerate Combine the tomatoes, onions, jalepeno peppers and olive oil together and mix. Right before service add the cilantro, lime juice, salt and pepper and toss. Let stand for 10 minutes and serve the salsas with red, blue and corn tortilla chips. In a mixing bowl combine all of the ingredients and whisk. You may use a food processor to prepare the marinade To Grill or Sear the Fajitas: Marinate the skirt steak and the chicken separately for about 23 hours Prepare your charcoal grill making sure that there is enough charcoal for a hot grill. (You may use a very hot saute pan or skillet to sear the meats if a charcoal grill is not available.) Cook the skirt steak for about 23 minutes on each side. Cook the chicken for about 34 minutes on each side until cooked thoroughly. Let stand for several minutes then cut into strips. Keep warm until service. Saute the peppers and onions with olive oil and place on a platter. Arrange the skirt steak and the chicken on a platter with the peppers and onions. Serve immediately In a mixing bowl combine the ripe avocado with the skin and seed removed, the lime juice, garlic, onions and tomatoes, and jalepeno pepper and cilantro sprigs and mash with a spoon. Season with salt and pepper to taste. Serve the fajitas with warm flour tortillas and the condiments listed above. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 9611,"Rosemary Olive Oil Cake with Lemon Buttercream Cooking spray 1 cup sugar 2 1/3 cups plus 3 teaspoons all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3 large eggs plus 2 egg yolks 1 cup plus 2 teaspoons extra-virgin olive oil 1/2 cup whole milk 1/8 teaspoon pure vanilla extract 1 0.5- to 0.66-ounce package fresh rosemary, leaves roughly chopped 1 1/4 cups sugar 1 large egg yolk, plus 3/4 cup fresh egg whites (from 5 large eggs)
  Grated zest and juice of 2 lemons 2 teaspoons cornstarch 4 sticks plus 1 tablespoon unsalted butter, cut into tablespoons Pinch of salt 1 teaspoon pure vanilla extract Instructions: Make the cake: Preheat the oven to 300? F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined. In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter. Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans. Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool. Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160? F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.) Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95? F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla. Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined. Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.
  ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9612,"Frozen Strawberry Cheesecake 1/2 gallon good-quality strawberry ice cream 1 1/2 cups finely ground graham cracker crumbs 6 tablespoons unsalted butter, melted 1/4 cup plus 2 tablespoons sugar 1 8- or 9-inch store-bought cheesecake, at room temperature 1 pint strawberries, hulled and quartered Juice of 1/2 lemon
  Instructions: Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, melted butter and 1/4 cup sugar in a bowl. Using your fingers, press the mixture into the bottom and up the sides of a 9-inch springform pan, then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. When the ice cream has softened, beat it in a stand mixer with the paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy but not melted. Break the cheesecake into pieces and beat or fold into the ice cream. Scrape the ice cream mixture into the prepared springform pan and smooth the top. Freeze until set, at least 4 hours or overnight. Combine the strawberries, the remaining 2 tablespoons sugar and the lemon juice in a nonreactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juices, 3 to 5 minutes. Stick the strawberry mixture in the refrigerator to chill. When ready to serve, remove the sides of the springform pan and place the frozen cheesecake on a cake plate. Spoon the strawberries over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 9613,"\Serious\ Vanilla Ice Cream 2 cups half-and-half 1 cup whipping cream 1 cup minus 2 tablespoons sugar 2 tablespoons peach preserves (not jelly) 1 vanilla bean, split and scraped Instructions: Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
Freeze mixture in ice cream freezer according to units instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 9614,"Rainbow Peanut Noodles 1/2 pound thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted sesame oil 5 carrots, peeled and grated 2 English (seedless) cucumbers, peeled, halved lengthwise, seeded, shredded, and squeezed dry 2 cups bean sprouts, rinsed and drained 1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup) 1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
2 cups sliced cooked chicken (cut into thin strips) 1 1/2 tablespoons minced scallion greens Chinese Peanut Dressing, recipe follows One 1/2-inch-thick slice fresh ginger, peeled and sliced in half 8 cloves garlic, peeled 1 teaspoon hot cl paste, or more to taste 1/2 cup smooth peanut butter, or more if necessary 1/4 cup soy sauce 3 1/2 tablespoons sugar 3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce 3 tablespoons toasted sesame oil 5 tablespoons Chinese Chicken Broth or water, or more if necessary Instructions: Arrange the noodles in a large serving bowl. Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top. Serve at room temperature or chilled, with the Chinese Peanut Dressing. In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 9615,"My Mom's Peas and Rice 1/2 pound salt pork, cut into 4 chunks 1 medium onion, peeled and finely chopped 6 cloves garlic, peeled and minced 1 green bell pepper, stemmed, seeded and finely chopped 3 cups white rice 6 cups water Salt and freshly ground pepper 3 (15-ounce) cans red kidney beans, drained, rinsed and drained again Instructions: Place a large pot over medium-high heat, and add the salt pork. Cook for several minutes, until the pork renders a tablespoon or so of fat. Add the onion, garlic, and pepper to the pot, lower the heat to medium-low, and continue to cook, stirring, until the onions are translucent, 5 to 7 minutes. Add the rice to the pot and stir to combine. Pour in the water and season with salt and pepper. Bring to a boil over high heat, then reduce the heat to a simmer and cook, covered, for 20 minutes. Check the pot and stir its contents to make sure that the rice isn't sticking to the bottom. Stir in the beans into the rice and cook for 10 minutes more. Remove the salt pork and discard. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9616,"Cosmopolitan Snow Cone 2 ounces mandarin-orange-flavored vodka 1/2-ounce orange liqueur 1-ounce Rose's lime juice 2 ounces cranberry juice Lemon or lime twist for garnish Instructions: Place about 10 ice cubes in a plastic bag with a zipper-like closure. With a mallet, a rolling pin or the handle of a large knife, crack the ice into coarse pieces. Transfer them to the bowl of a food processor. Pulse until ice is finely shaved, but not powdery. Transfer it to a chilled bowl. Working with your hands, gently gather ice shavings and shape into a 2 to 4-inch ball, depending on size of serving glass. Do not pack the ice too tightly. Place ball in a chilled glass. Fill a cocktail shaker one-third of the way up with crushed ice. Add vodka, orange liqueur, lime juice and cranberry juice. Shake well and strain liquid over the snowball. Garnish with the lemon or lime twist and serve with a small cocktail straw. ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 9617,"Broiled Trout with Brown Butter New Orleans Sauce 4 tablespoons (1/2 stick) unsalted butter 8 ounces white mushrooms, halved or quartered if large (about 3 cups) 1 small green bell pepper, chopped, plus more for garnish (optional) 1 shallot, sliced Kosher salt and freshly ground black pepper 1/2 cup white wine 1/2 cup low-sodium chicken broth 1 tablespoon Asian fish sauce 1/4 cup heavy cream 1 teaspoon cornstarch 1 teaspoon hot sauce, such as Tabasco, plus more for serving Four 4-ounce skin-on trout fillets, pin bones removed 1 lemon, sliced into rounds (optional) 1/4 cup loosely packed fresh cilantro leaves Instructions: Position an oven rack about 2-inches from the heat source and preheat the broiler. Heat 2 tablespoons of the butter in a heavy skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon salt, and a few grinds of pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until the vegetables are pale golden, about 5 minutes more. Add the wine and boil until reduced to a glaze, about 8 minutes. Add the broth and fish sauce and boil until reduced by half, about 4 minutes. Stir together the cream and cornstarch, and stir into the sauce. Simmer until thickened, about 1 minute. Stir in the hot sauce. Arrange the lemon slices, if using, on a rimmed baking sheet and broil until charred in spots. Remove to a plate. Melt the remaining 2 tablespoons butter. Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes. Transfer the trout to serving plates. Spoon the sauce over the top and sprinkle with cilantro and bell pepper if using. Serve with broiled lemon slices and more hot sauce for drizzling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9618,"Ranch Dipper 3/4 cup buttermilk 3/4 cup sour cream 1 clove garlic, grated or finely chopped, then mashed into paste with salt 1 tablespoon white wine vinegar 1 teaspoon hot sauce 2 tablespoons finely chopped flat-leaf parsley 2 tablespoons chopped dill 2 tablespoons chopped chives Salt and freshly ground black pepper Instructions: Stir together all ingredients in a small serving bowl. Adjust seasonings and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9619,"No Cook Ice Cream 1 cup milk 1 cup heavy cream 1/2 cup sugar 1 vanilla bean, split and scraped 1/2 teaspoon of salt 6 to 8 strawberries, quartered 2 tablespoons strawberry or raspberry jam Instructions: In a large bowl, combine the milk, heavy cream, sugar, vanilla bean seeds, salt, strawberries, and strawberry jam. Mix well with a wooden spoon. Add to an ice cream machine and process according to the manufacturer's directions. ","[Chardonnay, Moscato, Riesling]" 9620,"Drawn Butter for Steamed Lobster, Crabs, or Clams 1/2 pound unsalted butter Instructions: Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute. Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9621,"French Toast Florentine Eight 3/4-inch-thick slices brioche, challah or other egg-rich bread 2 cups heavy cream 4 large eggs 2 tablespoons grated Parmesan 1/8 teaspoon ground nutmeg Fine salt and freshly ground black pepper 4 tablespoons unsalted butter 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 3/4 cup whole milk 1/4 cup plus 2 tablespoons heavy cream 3 cups loosely packed baby spinach leaves, chopped 1/2 cup plus 2 tablespoons grated Parmesan Fine salt and freshly ground black pepper Pinch nutmeg 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon fresh lemon juice Instructions: For the French toast: Preheat the oven to 325 degrees F. Place a wire rack inside a rimmed baking sheet. Lay the bread slices on the rack; set aside to air-dry. Whisk the cream, eggs, Parmesan, nutmeg and some salt and pepper in a large casserole dish until smooth; set aside. For the Florentine sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour until the mixture is smooth and lump-free. Cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk and 1/4 cup of the heavy cream. Continue to cook, whisking, until the mixture has thickened, about 1 minute. Reduce the heat to low, stir in the spinach, 1/2 cup of the Parmesan, 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Turn off the heat, and cover to keep warm. Heat a large nonstick skillet over medium-low heat. Transfer the bread slices to a plate. Transfer the baking sheet with the wire rack to the oven. Place 2 bread slices in the egg mixture, and let them completely soak on both sides, about 30 seconds to 1 minute per side, checking after 30 seconds. (The bread should feel heavy and soaked through but hold its shape without breaking apart.) Melt 1 tablespoon of the butter in the skillet. Add the 2 soaked slices, and cook until the outside is golden brown and crisp and the inside is cooked through, 3 to 4 minutes per side. You will need to watch and adjust the heat between medium and medium-low if the bread is browning too quickly or not browning quickly enough. Keep the finished French toast slices warm on the rack in the baking sheet in the oven. Repeat with the remaining slices. Toss the remaining 2 tablespoons grated Parmesan with the parsley in a small bowl; set aside. Place the Florentine sauce back over medium-low heat, whisk in the remaining 2 tablespoons cream and the lemon juice and heat through, about 1 minute. Arrange 2 slices of French toast per plate, and divide the Florentine sauce evenly over the toasts (a generous 1/4 cup per serving). Garnish with a tablespoon of the Parmesan-parsley mixture and a few grinds of pepper, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9622,"Lemon Buttermilk Pie 1 1/4 pounds granulated sugar 6 tablespoons all-purpose flour 8 eggs 8 ounces butter, melted 16 ounces buttermilk 2 teaspoons vanilla extract 2 teaspoons lemon zest 1 ounce lemon juice 2 pie shells, prebaked Instructions: Preheat oven to 300 degrees F. Whisk together sugar and flour, adding eggs gradually. Slowly add melted butter. Whisk in remaining ingredients and pour into pie shells. Bake pie in preheated oven for 30 minutes, or until mixture is just set. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 9623,"Caprese Di Farro 1 pound farro 10 ounces organic cherry tomatoes, sliced into quarters 1 (5-ounce) ball fresh mozzarella, chopped 1 handful fresh basil leaves, torn 2 ounces pitted kalamata olives Extra-virgin olive oil, for serving Kosher salt and freshly ground black pepper Instructions: Bring a pot of salted water to a boil, toss in the farro and cook for 20 minutes, strain, and rinse with cold water, then set aside. Add the tomatoes to a bowl, add the mozzarella, rip the basil leaves with your hands, and add the olives.
Season with a good quality extra-virgin olive oil, salt, and pepper, to taste.
Serve right away or cover and refrigerate for tomorrow's picnic. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 9624,"Greek Moussaka 3 large eggplants Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 lemon, sliced in thin circles 1 handful fresh oregano leaves, chopped 2 handfuls fresh flat-leaf parsley, chopped 2 pounds ground lamb 1 cinnamon stick 3 tablespoons tomato paste 1 (16-ounce) can whole tomatoes, drained and hand-crushed 8 ounces feta cheese, crumbled 1 cup freshly grated Parmesan 1 cup fresh bread crumbs Instructions: To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides\u2013 you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter. Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat. Preheat the oven to 350 degrees F. Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving. ","[Reds such as Cabernet Sauvignon, Syrah, Pinot Noir, Zinfandel]" 9625,"Manhattan 3/4-ounce sweet vermouth 2 1/2 ounces bourbon whiskey Dash Angostura bitters 2 to 3 ice cubes 1 maraschino cherry 1 orange peel twist Instructions: Combine vermouth, whiskey, and a dash of bitters with 2 to 3 ice cubes in a mixing glass. Stir gently so as not to cloud the drink. Place the cherry in a chilled cocktail glass and strain the mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils, but don't drop it in. ","[Bourbon Whiskey, Vermouth]" 9626,"Grana, Rucola, Pear Salad 14 ounces Grana Padano or Parmigiano Reggiano cheese Bunch of arugula, leaves torn 2 firm pears, cored and cubed 1/2 cup pine nuts, toasted Extra-virgin olive oil, for drizzling Balsamic vinegar, for drizzling Salt Instructions: Wedge out fresh chunks of the cheese and put in a large salad bowl.
Mix in the torn arugula, cubed pears, and pine nuts.
Drizzle with extra-virgin olive oil and balsamic vinegar. Season with salt and mix well. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 9627,"Enchiladas Frescos 6 Ancho chiles, wiped clean, stemmed and seeded 2 cups water 1/2 cup white vinegar 4 garlic cloves, thinly sliced 1 1/2 red onions, diced 1 tablespoon dried oregano 1/4 teaspoon ground cumin 1 cup vegetable oil 12 large Corn Tortillas, recipe follows 6 ounces Panela cheese, grated (1 1/2 cups) 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: For the Ancho cl salsa, place the chiles in a dry frying pan over moderate heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat. Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften. Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated. Preheat the oven to 350 degrees F. Pour the vegetable oil into a large skillet and heat over medium heat. One at a time, dip the tortillas in the cl salsa and shake off any excess. Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side. Drain on a rack. Lay all of the tortillas out on a counter. Reserve 1/4 cup of the grated cheese. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Divide the remaining diced onion evenly and sprinkle over the cheese. Roll up each tortilla to form a tube. Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through. With a spatula, transfer the warm enchiladas to a serving platter. Place about a spoonful of Ancho cl salsa over each enchilada. Sprinkle with the reserved cheese and serve, passing the extra salsa at the table. In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoons at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag. Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel. When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9628,"Kentucky Pie 1? cups all-purpose flour, plus more for rolling ? teaspoon salt ? teaspoon sugar 1 stick chilled unsalted butter, cut in pieces 3 tablespoons ice water 2 large eggs 1 cup sugar 1 stick unsalted butter, melted and cooled ? cup Maker's Mark? Bourbon ? cup all-purpose flour 1? cups walnuts, toasted and coarsely chopped 1 cup semi-sweet chocolate chips Instructions:

1. To make the crust: In a food processor, pulse the flour, salt, and sugar to mix. Add the butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Sprinkle the ice water on top and pulse until large clumps form. Press the dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, about 1 hour. 2. On a lightly floured work surface, roll the dough into a 12-inch round. Fit into a 9-inch pie dish. Tuck in the overhang and decoratively crimp the edges. Freeze while heating the oven. 3. Preheat the oven to 350F. Prick the bottom of the dough all over with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake until the is golden and dry, about 20 minutes. Remove the parchment and pie weights. Return the crust to the oven and continue baking until golden brown, about 5 minutes. Let cool slightly on a wire rack. 4. Meanwhile, make the filling: In a large bowl, whisk the eggs and sugar. Continue whisking while adding the butter, then the bourbon. Stir in the flour until well combined. Stir in the walnuts and chocolate chips. Pour into the warm pie shell. 5. Bake until the filling is set and the top golden, about 30 minutes. Cool in the pan on a wire rack. Serve warm or room temperature. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 9629,"Pepperoni Roll 2 1/2 cups flour (I'm using bread flour but you could use all-purpose) 1 tablespoon kosher salt 1 teaspoon instant yeast (see Cook's Note) 1/4 cup olive oil, plus more for the baking sheet 1 pound sliced lunch meat (I'm using pepperoni) 1 pound cheese (I'm taking mozzarella) 2 ounces Parmesan, grated Instructions: For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour. For the pepperoni roll: Preheat the oven to 375 degrees F. Lightly oil a rimmed baking sheet.
Roll the dough out into a rectangle 1/4 inch thick. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
Leaving a 1/2-inch border, cover the dough with the sliced pepperoni. Cover the pepperoni with the mozzarella. Fold over the outside edges of the dough and roll up lengthwise like a jelly roll.
Transfer the roll to the baking sheet, seam-side down. Make 6 shallow cuts on an angle on the top of the roll. Brush with the oil and sprinkle with the Parmesan. Bake until golden, 25 to 30 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9630,"John's Citrus Fish, Savoy Cabbage and Couscous with Peas and Chives 3 tablespoons extra-virgin olive oil, divided, plus extra for drizzling 3 tablespoons butter, divided 1 small savoy cabbage, 1 1/4 pounds, quartered then shredded 2 cups chicken stock Salt and pepper 2 grapefruits or 4 oranges, grated zest from 1 grapefruit or 2 oranges 4 (8-ounce) red snapper fillets, skin scored 1 large shallot, thinly sliced 1/2 cup dry white wine 1 1/2 cups couscous 1 cup green peas 2 tablespoons chopped or snipped fresh chives, 10 to 12 blades Instructions: Heat a large skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan and 1 tablespoon butter. When butter melts into oil, add the cabbage and cook 2 to 3 minutes to wilt it down a bit. Season with salt and pepper and add 1/2 cup chicken stock to the skillet. Reduce heat to medium low and cook 10 minutes, stirring occasionally. Cut ends off citrus, either grapefruit or oranges. Stand the citrus upright and trim away peel in strips with a small sharp knife cutting from top to bottom, spinning the citrus around as you work. Once cleaned of skins, cut the sections of the fruit away from the membranes. Season the fish with salt and pepper and grapefruit or orange zest. Heat a nonstick skillet over medium-high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil ripples, add fish. Cook fish 3 to 4 minutes on each side, skin side down first. Skin should be crisp and flesh should be opaque. Remove fish to a platter and cover with foil to keep warm. Return pan to stove top and add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the shallots. Cook shallots 2 minutes then add the citrus to the pan and warm through a minute. Add white wine and reduce 1 minute then add a tablespoon of butter. Turn off heat. Shake pan to combine butter with citrus. While the sauce is working, bring 1 1/2 cups chicken stock, 1 tablespoon butter and a drizzle of olive oil to a boil in a medium pot with a tight fitting lid. When stock boils, add couscous, peas and chives to pot. Turn off heat, stir and set lid in place. Let stand 5 minutes then uncover and fluff with a fork. Transfer to a serving dish. Place cabbage in a serving dish. Uncover fish. Pour citrus and sauce over fish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9631,"Crab Cake and Fried Green Tomato Sliders 1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage 3/4 cup panko 1/4 cup mayonnaise 2 tablespoons chopped chives 1 teaspoon Dijon mustard 1 teaspoon seafood seasoning, such as Old Bay Zest and juice of 1/2 lemon Kosher salt and freshly ground black pepper Softened unsalted butter, for the baking sheet 1/2\u202fcup\u202fmayonnaise 2 tablespoons parsley leaves, finely chopped 1\u202ftablespoon\u202fDijon mustard 2\u202fteaspoons\u202fcapers, chopped 1 teaspoon hot sauce 1\u202fteaspoon\u202fWorcestershire sauce 1/2 teaspoon paprika Pinch cayenne pepper 1 clove\u202fgarlic, grated Juice of 1/2 lemon Kosher salt Vegetable oil, for frying 1/3 cup all-purpose flour 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder Kosher salt 2 large eggs 1 1/2 cups panko 3 small green tomatoes, sliced into 9 rounds (see Cook\u2019s Note) One 10-ounce package sweet slider buns Store-bought pickled red onions, for serving Bibb lettuce, torn into bite-size pieces, for serving Instructions: For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together. For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use. For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter. Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes. For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet. Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.\u202f Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack. For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9632,"Seared Quebec Foie Gras with Okanagan Peaches 1 cup ice wine 1 cup water 1 tablespoon white sugar 2 fresh local peaches 1 cup balsamic vinegar 4 (2-ounce) pieces foie gras, sliced Salt and white pepper Grapeseed oil 1 tablespoon sweet butter 1/2 lemon, juiced 1 teaspoon coarse fleur de sel Instructions: In saucepan bring wine, water and sugar to a boil. Peel and slice peaches into wedges. Remove boiling wine syrup from heat then add peach slices. Cover and allow to sit for 10 minutes. Remove peaches and reserve syrup in refrigerator for future use. Will hold about 1 week. In a small pot reduce the balsamic to 1/3. Remove from heat. For this dish you will need a non-stick pan. Take the foie gras out of the refrigerator. One thing I want to point out really quickly is you will need a warm knife. When you use the knife simply have a container of lukewarm water and place the knife in it and slice a 2-inch thick piece of foie gras, slice it and season with salt and white pepper. Take the non-stick pan, place it on a gas stove, on high. Take a knife and score the foie gras left to right and this will allow the fat to be released a little bit quicker and prevent it both from sticking and burning in the pan. Once the pan is lightly smoking, remove from heat for 1/2 a minute. Add dash of grapeseed oil. Place the foie gras in the pan score side down and place back over the heat. Continue to sear the foie gras for approximately 1 to 1 1/2 minutes making sure that the Foie Gras does not burn; turn over and cook the foie gras for a further 1 to 1 1/ 2 minutes on the other side. Remove from the heat and let rest for approximately 1 1/2 minutes. Stir in butter and lemon juice. Spoon peaches and syrup onto 4 plates, place foie gras on top of peaches and drizzle plate with reduction. To finish sprinkle a small pinch of fleur de sel on foie gras. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 9633,"Salt and Pepper Salmon with Shiitakes and Leeks 8-ounce salmon fillet, pin bones removed Kosher salt Freshly ground black pepper Extra-virgin olive oil 6 tablespoons unsalted butter 3/4 cup sliced shiitake mushrooms, stems removed 1/4 cup sliced leeks, white portion only Instructions: Salmon is a really unique fish that we often take for granted. Everyone smothers it with heavy sauces or encrusts it with this and that...which is fine. But why not enjoy the fish for what it is from time to time? So, simply season the salmon fillet with a nice sprinkle of salt and coarse ground pepper, both sides. Rub the fillet with a small amount of olive oil. Grill or pan sear the salmon until just medium rare or medium, about 2 to 3 minutes per side. (The saying is, you don't cook salmon, you should merely threaten it!) In a skillet over high heat, heat the butter until nearly smoking. Add the shiitakes and leeks and cook on high heat until the edges just begin to brown, about 4 to 5 minutes. Season with salt and pepper. To serve, simply spoon the mushroom/leek mixture onto salmon. Serve with a side of spinach spaetzle and a simple red pepper compound butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9634,"Sheet Pan Vegetarian Chili with Cheesy Cornbread Biscuits 4 scallions, roughly chopped, plus more sliced, for serving 2 poblano chiles, seeded and diced 2 sweet potatoes, peeled and diced 1 head cauliflower, cut into small florets 1/4 cup vegetable oil 1 tablespoon chili powder 2 teaspoons garlic powder 1/2 teaspoon ground cumin Kosher salt 3/4 cup cornmeal 1/2 cup all-purpose flour (see Cook\u2019s Note) 1 tablespoon packed light brown sugar 2 teaspoons baking powder 1 cup fresh or thawed frozen corn 2/3 cup shredded sharp Cheddar (3 ounces), plus more for serving 1 cup buttermilk 4 tablespoons (1/2 stick) unsalted butter, melted Two 8-ounce cans tomato sauce One 15-ounce can black beans with their liquid 1 cup low-sodium vegetable broth Diced avocado, sour cream, fresh cilantro leaves and hot sauce, for serving Instructions: Preheat the broiler. Toss the scallions, poblanos, sweet potatoes and cauliflower with the vegetable oil, chili powder, garlic powder, cumin and 1 teaspoon salt on a sheet pan; spread in a single layer. Broil, tossing halfway through, until the vegetables are browned around the edges, 15 to 20 minutes. Meanwhile, whisk the cornmeal, flour, brown sugar, baking powder and 1 teaspoon salt in a medium bowl. Stir in the corn and 1/3 cup of the Cheddar. Add the buttermilk and butter and stir to combine. Remove the sheet pan and adjust the oven temperature to 475 degrees F. Add the tomato sauce, black beans with their liquid, vegetable broth and 1 1/2 teaspoons salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup Cheddar. Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Serve with sliced scallions, shredded Cheddar, diced avocado, sour cream, cilantro leaves and hot sauce for topping. ","[Syrah, Tempranillo, Garnacha, Barbera]" 9635,"Love Me a Vanilla Milkshake with Chocolate Peanut Straws Nonstick cooking spray, for spraying the plate, optional 1/4 cup white chocolate chips
2 tablespoons crushed toasted and salted peanuts
1 cup whole milk
1 teaspoon vanilla extract
Generous pinch kosher salt
4 to 5 large scoops premium vanilla bean ice cream
Whipped cream, for serving
Instructions: Special equipment: 2 thick straws Line a plate with parchment paper or spray with nonstick cooking spray. Heat the chocolate chips in a bowl in the microwave for 30 seconds, then stir very well. Continue to microwave in 20-second increments, stirring, until melted and smooth. While warm, using the back of spoon, coat one end of a straw with melted chocolate, making sure the chocolate sticks. Shake off any excess. Sprinkle the peanuts evenly over the wet chocolate and place onto the prepared plate; repeat for the second straw. Transfer the plate with the straws to the freezer to set, about 5 minutes. Place 2 glasses in the freezer to chill, 3 to 5 minutes. In the base of a blender, add the milk, vanilla extract, salt and vanilla ice cream and liquefy until smooth. Pour into the chilled glasses, top with whipped cream and serve with a dipped straw! ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 9636,"Cantaloupe Granita 1/2 cup sugar 1 whole cantaloupe, rind removed, cut into chunks Juice of 1 lime Fresh mint sprigs, for serving Instructions: Place the sugar, melon and lime juice in a blender. Process the mixture until smooth. Transfer the mixture to a 9-by-13-inch baking dish.
Freeze for 2 or 3 hours, and then begin the process of lightly scraping the top frozen layer with a fork.
Return the pan to the freezer with the shaved ice on top. Remove a couple of hours later and continue scraping with a fork. Repeat the occasional scraping process until the entire mixture is shaved.
Store, covered in plastic wrap, until serving.
Serve in pretty glasses with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9637,"Rolled Stuffed Turkey Breast with Quick Stuffing and Gravy 6 tablespoons unsalted butter 1/2 onion, small dice
1 stalk celery, small dice
2 teaspoons thyme leaves, chopped
6 cups dried bread cubes
2 teaspoons poultry seasoning 1 1/2 to 2 cups chicken stock
Kosher salt and freshly ground black pepper
One 5-to-6-pound skin-on turkey breast, boned 3 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Poultry seasoning, for sprinkling Unsalted butter, for greasing 1 tablespoon unsalted butter 1/2 shallot, minced
1 tablespoon all-purpose flour
3/4 cup cold chicken broth
1/4 cup chicken demi
1/2 teaspoon soy sauce
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream
1 tablespoon minced parsley, for garnish
Instructions: Preheat your oven to 350 degrees F. For the dressing: Melt 4 tablespoons of the butter in a large Dutch oven over medium-high heat until it starts to bubble and smoke. Add the onions and celery to the pan and sweat until softened, 1 to 2 minutes. Add the thyme, bread cubes and poultry seasoning to the pan, folding and stirring to toast the bread and bloom the seasoning, 3 to 4 minutes. The bread should start to brown and smell amazing. Turn off the heat, drizzle in about half of the stock and fold to combine. Drizzle in more stock as needed to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, dot with the remaining 2 tablespoons butter. Cover the pan with the lid and bake in the oven for about 20 minutes. Uncover, then cook for an additional 10 minutes. Remove from the oven and let cool to room temperature. For the stuffed turkey breast: Butterfly the turkey breast into a 1-inch-thick sheet, opening it up like a tri-fold book. Place the butterflied turkey breast skin-side down on your work surface, drizzle with olive oil and heavily sprinkle with salt, pepper and poultry seasoning. Spoon about half of the dressing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. Roll the turkey into a long tight cylinder, making sure to end up with the skin on the outside. Tie the roll with butcher twine 2 inches between each knot and trim any excess twine. Sprinkle well with salt and pepper. Heat a cast-iron pan large enough to fit the roll over high heat. Add the oil to the pan. Brown the roll well on all sides. Before placing the pan in the oven, insert a very large metal skewer, like the kind used at a churrasco, through the length of the turkey roll. This will help conduct the heat and cook the turkey evenly on the inside. Place in the oven to roast until it reaches an internal temperature of 155 degrees F, 30 to 40 minutes. Cook the extra stuffing in a buttered baking dish and bake along with the turkey. Allow the turkey to rest for 10 minutes before removing the strings. Slice into 1/2-inch-thick slices. For the gravy: Carefully put the hot turkey pan back over medium-high heat with a dry towel or oven mitt. Toss in the butter and shallots and cook until light brown and fragrant, 2 to 3 minutes. Toss in the flour as you scrape the pan bits. Work the flour into the pan for about another minute to make a rough roux. Pour in the cold chicken broth and demi while stirring rapidly to work the roux and stock together. Bring to a boil, then reduce to a simmer. Season with the soy sauce, salt and pepper. Taste and adjust if necessary. Finish by stirring in the heavy cream. Shingle the turkey slices on a platter and top with the gravy. Garnish with the chopped parsley. Serve the extra stuffing alongside if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9638,"S'mores Milkshake 2 cups large marshmallows 2 cups chocolate chip ice cream 2 cups milk 1 cup marshmallow creme, such as Marshmallow Fluff 1 cup crumbled graham crackers 1/2 cup chocolate shavings Instructions: Place four 12-ounce glasses in the freezer. Preheat the broiler to high. Put the marshmallows on a baking sheet and broil until golden brown. Allow to cool completely in the fridge. Combine the marshmallows, ice cream and milk in a blender. Blend on high until smooth. Divide the mixture among the chilled glasses. Spread a thin layer of the marshmallow creme over each milkshake. Using a kitchen torch, brulee the top of each milkshake to caramelize the marshmallow. Finish with crumbled graham crackers and chocolate shavings. Serve immediately. ","[Chardonnay, Riesling, Moscato, Merlot]" 9639,"Pecos Chicken Salad 6 (6-ounce) boneless skinless chicken breasts 1 tablespoon lemon pepper 1 tablespoon chili powder 1 tablespoon dried oregano 1 tablespoon chopped garlic 1 tablespoon ground cumin 1 tablespoon ground coriander Canola oil, for frying tortillas 6 to 8 corn tortillas, cut into 1-inch strips 2 heads romaine hearts, washed and chopped 2 red onions, sliced 1/8-inch thick 4 plum tomatoes, quartered lengthwise 1 cup Tomatillo Vinaigrette, recipe follows 2 large avocados, peeled, pitted, and sliced 2 poblano chiles, roasted, peeled, seeded, and julienned 1 cup crumbled queso fresco or feta cheese Fresh chopped cilantro leaves, for garnish 1 pound tomatillos, husked 4 jalapenos, roasted 1 bunch fresh cilantro, leaves chopped 4 cloves garlic 1 tablespoon rice vinegar 1 lime, juiced Salt 1 cup olive oil Instructions: Preheat the oven to 375 degrees F. In a large bowl, toss chicken with all of the seasonings. Cover with plastic wrap, and allow chicken to marinate for at least 30 minutes. Preheat a grill or a large grill pan over medium-high heat. Grill chicken on each side for 1 to 2 minutes per side. If your pan is not oven-safe, then transfer chicken to a baking dish and let finish cooking in the oven for 7 to 9 minutes, or until fully cooked through. Let the chicken cool, slice it into julienne strips, and reserve. Heat a pan of canola oil until the temperature of the oil reaches 375 degrees F. Fry the tortilla strips until crisp, about 2 minutes. With a spider or slotted spoon, remove the strips from the pan and let drain on a paper towel. In a large mixing bowl, toss the lettuce, onions, and tomatoes with 1 cup of the Tomatillo Vinaigrette. Toss until all ingredients are well mixed. Divide the lettuce mixture evenly among 4 dinner plates or individual salad bowls. Arrange 4 tomato quarters around the edge of each salad. In a circular pattern, arrange the chicken atop each salad, alternated with the avocado and poblano slices in between. Sprinkle about 1/4 cup cheese over each salad. Drizzle the remaining vinaigrette over the chicken and vegetables. Garnish with the tortilla strips and cilantro. Add the tomatillos to a pot of simmering water, and blanch for 5 minutes. Drain the tomatillos into a colander, and allow them to cool slightly. In blender, combine all of the ingredients except the oil. Puree the mixture for 15 seconds, and then continue blending for 30 seconds, slowly drizzling in the olive oil through the top until the dressing emulsifies. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9640,"Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce One 12-ounce box jumbo pasta shells (recommended: Barilla) 3 tablespoons extra-virgin olive oil 1/2 large yellow onion, chopped (about 1 cup) 3 cloves garlic, chopped 1 pound ground turkey 1/2 teaspoon kosher salt, plus 1/2 teaspoon 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon One 8- to 10-ounce package frozen artichokes, thawed and coarsely chopped One 15-ounce container ricotta cheese 3/4 cup grated Parmesan 2 eggs, lightly beaten 1/4 cup chopped fresh basil leaves 2 tablespoons chopped fresh flat-leaf parsley 5 cups Arrabbiata Sauce, recipe follows; 1 1/2 cups grated mozzarella (about 5 ounces) Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta. Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool. In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine. To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.) 2 tablespoons extra-virgin olive oil 6 ounces sliced pancetta, coarsely chopped 2 teaspoons crushed red pepper flakes 2 garlic cloves, minced 5 cups jarred or fresh marinara sauce Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 9641,"One-Pot Farfalle Primavera 2 tablespoons extra-virgin olive oil 2 cloves garlic, chopped 8 ounces farfalle pasta (bowtie; see Cook's Note) Kosher salt 1/3 bunch asparagus (about 6 ounces), trimmed and cut into 1-inch pieces 7 ounces small broccoli florets (from 1 medium head; about 3 1/2 cups) 2/3 cup frozen peas, thawed 3 ounces cream cheese, cut into pieces, at room temperature 1/3 cup heavy cream 2 tablespoons chopped fresh basil, plus additional for serving 1/2 teaspoon grated lemon zest Instructions: Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9642,"Caramel Apple Sundae 1 stick plus 2 tablespoons salted butter 4 Granny Smith apples, finely diced
1 cup lightly packed brown sugar
1/2 cup heavy cream
1 teaspoon ground cinnamon
2 pints vanilla ice cream, for serving Instructions: Add 2 tablespoons of the butter to a skillet and melt over medium-high heat. Add the apples and saute for 5 minutes. Remove to a plate and set aside. In the same skillet over medium heat, add the brown sugar and the remaining stick of butter. Stir it around until the butter melts and the sugar dissolves, then pour in the cream. Stir it around and let it bubble up and thicken for about a minute. Turn the heat to low and add the apples back to the skillet. Sprinkle in the cinnamon, stir the mixture and let it thicken for another 1 to 2 minutes. Spoon big scoops of vanilla ice cream into sundae glasses and drizzle over the caramel apple sauce. ","[Chardonnay, Riesling, Moscato, Merlot]" 9643,"Cacao Nib Caramel Corn 1/2 cup popcorn kernels 1 cup brown sugar 5 tablespoons unsalted butter 1 1/2 teaspoons kosher salt 3 ounces dark corn syrup 1/2 vanilla bean, split and scraped 1 tablespoon cacao nibs Instructions: Preheat the oven to 250 degrees F. Pop the corn according to package directions and transfer to a large bowl. Set aside. In a medium saucepan, combine the sugar, butter, salt, corn syrup, vanilla bean and cacao nibs. Bring to a boil, stirring occasionally, over medium heat.
Pour the caramel over the popcorn, tossing to coat evenly. Divide the caramel corn between 2 parchment-lined sheet pans. Bake, stirring every 15 minutes, until the popcorn is sticky and caramelized, about 1 hour. Cool the popcorn on sheet pans, stirring often for the first few minutes (so it doesn't stick together). Store in an airtight container up to 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9644,"Cubano Hash 1 tablespoon extra-virgin olive oil 3/4 pound ground pork 3/4 pound, packaged chorizo, peeled and chopped 1 medium onion, chopped 3 cloves garlic, finely chopped 1 teaspoon ground cumin, 1/3 palm full 1/4 teaspoon ground allspice Salt and freshly ground black pepper 2 tablespoons tomato paste 1/2 bottle beer 4 Portuguese rolls or 2 sandwich sized English muffins, split and toasted 4 deli-cut slices Swiss cheese 4 dill pickles, chopped 2 tablespoons yellow mustard 2 tablespoons butter 4 large eggs Instructions: Preheat oven to 400 degrees F. Heat a skillet over medium high heat with extra-virgin olive oil, 1 turn of the pan. Add pork and brown, 3 to 4 minutes. Add chorizo, onions, garlic and season mixture with cumin, allspice, salt and pepper, to taste, and cook 7 to 8 minutes. Stir in tomato paste, cook a minute then add beer. Arrange bread on baking sheet. Toast the split bread a bit, top with 1/4 of the meat mixture and Swiss cheese, return to oven and melt 2 to 3 minutes. Mix pickles with mustard. Heat a skillet with butter over medium heat. To melted butter, add eggs and fry to desired doneness. Top Cubano hash with relish and fried egg and serve. Oh yeah, Baby! ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 9645,"Table Top S'mores 4 cups whole milk 1 1/3 cup honey 1 1/3 cup molasses 4 teaspoons vanilla extract 8 whole eggs 4 cups all-purpose flour 4 cups wheat flour 2 cups rye flour 2 1/3 cups granulated sugar 8 teaspoons baking powder 2 teaspoons kosher salt 4 tablespoons ground cinnamon Two dozen Orange Marshmallows, recipe follows Chocolate Bark, recipe follows Powdered sugar, as needed (about 1 pound) 1 1/2 cups granulated sugar 1/2 cup light corn syrup 4 egg whites 2 tablespoons gelatin 1 orange, zested 3 pound semisweet coating chocolate Instructions: For the batter: Preheat the oven to 375 degrees F. In a bowl, combine the milk, honey, molasses, vanilla and eggs. In a separate bowl, combine the all-purpose flour, wheat flour, rye flour, 1 1/3 cup of sugar, baking powder and salt. Mix the wet ingredients into the dry and mix until completely incorporated. Work until a dough forms and it comes together in a ball. Do not overwork. Freeze any extra dough for future use. Combine the remaining sugar and cinnamon for the topping. Roll out the dough to a thickness of approximately 1/8-inch. Dock dough and cut with a rippled edge pasta cutter to make 20 graham crackers. Place the crackers on parchment paper, dust with the cinnamon sugar and bake until the edges are golden brown, about 8 minutes. To assemble: Layer 1 graham cracker, 1 piece of chocolate, 1 marshmallow and top with another graham cracker and enjoy. Line a baking sheet with parchment paper and lightly dust with powdered sugar. Combine the granulated sugar, corn syrup and 1/2 cup cold water together in a heavy-bottomed pot with a candy thermometer. Bring to a boil and cook to a temperature of 235 degrees F, (soft ball stage of caramel). While the sugar is cooking, add the egg whites to the mixer. Dissolve the gelatin in 1/4 cup cold water and reserve. Once the sugar reaches 235 degrees F, immediately remove from the heat and stir in the gelatin. Turn on the mixer to high speed while the gelatin is dissolving. With the mixer running on high, whip the egg whites to soft peaks and then stream the hot sugar into the egg, building an emulsion as you combine the two. If the stream is too fast, the egg will break. Once all the sugar has been incorporated into the egg, a meringue is formed. Add the orange zest and whip the meringue until it is just below body temperature. Once the meringue has reached the correct temperature, stop the mixer and place the meringue into a pastry bag and pipe onto prepared baking sheet. Coat the tops of the marshmallows with another thin dusting of powdered sugar after piping. Let the marshmallow air dry for 2 hours. Store all unused marshmallows in an airtight zip lock bag with a liberal amount of powdered sugar. The sugar is to keep the marshmallows from sticking together. Melt the chocolate in a bowl over hot water. Pour the melted chocolate on a parchment lined baking sheet or counter top into one large sheet about 1/8 inch thick. Cool to room temperature and break into large pieces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9646,"Slow-Cooker Moroccan Turkey Stew 1 teaspoon ground allspice Kosher salt 4 skinless, bone-in turkey thighs (about 4 pounds) 1/2 medium butternut squash, cut into 2-inch chunks 2 15 .5-ounce cans chickpeas, drained and rinsed 1 28 -ounce can whole peeled tomatoes with juices, broken up 1 cup dried apricots 1/2 cup golden raisins 8 medium carrots, cut into 11/2-inch pieces 3 medium red onions, halved and cut into wedges 2 whole dried red chiles 1/2 lemon 2 cups fresh cilantro, including leaves and some stems 1 cup fresh parsley 1 clove garlic, smashed 1/2 teaspoon ground cumin 1/2 cup extra-virgin olive oil Instructions: Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker. Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours. Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables. Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce. ","[Cabernet Sauvignon, Merlot, Syrah, Rioja]" 9647,"Fried Whole Cauliflower with Creamy Lemon Dipping Sauce 1 cup mayonnaise Zest and juice of 1 large lemon (about 1 tablespoon zest and 1/4 cup juice) 1/4 cup flat-leaf parsley leaves, roughly chopped Kosher salt and freshly ground black pepper Vegetable oil, for frying 1 large head cauliflower with the stem attached (about 3 pounds) Instructions: Whisk together the mayonnaise, lemon zest and juice, parsley and a large pinch of salt and pepper in a medium bowl until smooth. Refrigerate while you fry the cauliflower. Fill a large, deep stockpot halfway with oil and heat to 375 degrees F over medium-high heat. Set a cooling rack over a baking sheet. Gently lower the cauliflower into the hot oil with a large spider or large slotted spoon. This might splatter so be very careful once the cauliflower is in the oil. The cauliflower might not be fully submerged, but that is okay. Cook until the cauliflower is golden brown and you can easily insert a paring knife into one of the florets, 5 to 7 minutes, carefully flipping the cauliflower halfway through the cooking time.
Lift the cauliflower out of the hot oil using the large spider or slotted spoon and transfer to the cooling rack. Season liberally with salt. Allow the excess oil to drip away before putting the cauliflower onto a large serving platter. Serve alongside the creamy lemon sauce.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 9648,"Ancho Potato Chips 4 potatoes, peeled and sliced 1/8-inch thick Canola oil Ancho cl powder Salt Instructions: Fry the potatoes in 365 degree oil. Remove and season with ancho powder and salt. ","[Rioja, Tempranillo, Garnacha]" 9649,"Ham and Pepperoni Stromboli 1/4 cup all-purpose flour, for dusting 1 pound prepared pizza dough 2 egg whites, whipped 1 1/2 cups mozzarella 1 pound tavern ham, sliced thin 8 ounces capicola ham, sliced thin 8 ounces pepperoni, sliced thin 1 cup marinara or tomato sauce 1 tablespoon minced fresh parsley 10 to 12 fresh basil leaves Instructions: Preheat the oven to 375 degrees F.
Sprinkle a clean dry work surface with flour. Roll the dough into a 10- by 14-inch rectangle, making sure not to flip the dough over, rotating by 90 degrees as needed. After rolling the dough, apply the egg whites to cover inner section (10- by 3-inch). Then add 1/4 cup mozzarella followed by both hams, another 1/4 cup cheese and then finish with the pepperoni. To finish stuffing, add the remaining cheese and drizzle with the sauce and herbs.
Next, brush the edges with some of the egg whites. Fold the bottom and top edges over the filling, and then fold the sides over twice, 1 inch at a time, resulting in a 6- by 14-inch tube. Brush the outside of the stromboli with the remaining egg whites, place on a sheet pan lined with parchment paper and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 9650,"Chocolate Pudding 24 chocolate sandwich cookies 4 tablespoons salted butter, melted 1 1/2 cups sugar 1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons salted butter
2 teaspoons vanilla extract
1 cup whipped cream, for topping
Instructions: For the crumb base: Throw the cookies and melted butter into a food processor and pulverize. Spoon some into the bottom of the serving glasses and set aside. For the pudding: Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in the milk and egg yolks and whisk together. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes (maybe less, maybe more; just watch it!). The second it starts to bubble and thicken (note: it should be thick like pudding!), remove it from the heat. Add the chocolate, butter and vanilla and stir until everything is beautifully combined. Pour the pudding into the glasses on top of the crumb base. Serve warm or chill in the fridge for 2 hours. Top with whipped cream! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 9651,"Fried Chicken and Artichokes with Salsa Brava 1 cup beer 1/3 cup sherry vinegar or white wine vinegar 1 teaspoon dried oregano 5 cloves garlic, smashed 1 tablespoon coriander seeds, crushed 3 bay leaves Kosher salt and freshly ground black pepper 18 chicken wing drumettes Extra-virgin olive oil, for frying 1 cup all-purpose flour 1 8.5-ounce can artichoke hearts, drained and halved Lemon wedges, for serving 1 6-ounce jar piquillo or pimento peppers, drained 1/4 red onion, coarsely chopped 1 clove garlic, coarsely chopped 1/4 cup extra-virgin olive oil 1/2 teaspoon ground coriander 2 teaspoons smoked paprika 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme Pinch of cayenne pepper 2 tablespoons dry white wine 2 teaspoons sherry vinegar or white wine vinegar Kosher salt and freshly ground black pepper Instructions: Prepare the chicken: Mix the beer, vinegar, oregano, garlic, coriander, bay leaves, 2 teaspoons salt and 1/2 teaspoon black pepper in a large bowl. Add the chicken, cover and refrigerate at least 6 hours or overnight. Meanwhile, make the salsa: Puree the peppers, onion, garlic, olive oil, coriander, paprika, cumin, thyme, cayenne, wine and vinegar in a food processor until smooth. Season with salt and black pepper, cover and refrigerate at least 2 hours. Fry the chicken and artichokes: Heat 1 inch of olive oil in a large pot until a deep-fry thermometer registers 350 degrees F. Meanwhile, season the flour with salt and black pepper in a bowl. Remove the chicken from the marinade and pat dry. Dredge the chicken in the flour and fry in batches, turning as needed, until golden brown, 10 to 12 minutes. Drain on paper towels. Return the oil to 350 degrees F. Dredge the artichoke hearts in the remaining flour and fry until golden brown, 3 to 4 minutes. Drain on paper towels and squeeze a few lemon wedges on top. Serve the chicken and artichokes with the salsa and more lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]" 9652,"Easy Sidecar Cocktail 1 lemon, cut in half Sugar, to rim the glasses Ice 3 ounces cognac 1 1/2 ounces fresh lemon juice 1 1/2 ounces orange liqueur Instructions: Rim the glasses with the lemon halves. Place some sugar on a shallow plate and dip the tops of the glasses in it. Fill a shaker halfway with ice. Add the cognac, lemon juice and orange liqueur. Shake for 10 seconds. Strain into the sugar-rimmed glasses and enjoy! ","[Cognac, Brandy, Armagnac]" 9653,"Roasted Vegetable and Truffle Mac 'n Cheese 2 medium carrots, large diced (about 1 cup) 2 small ears of yellow corn, kernels cut off the cob
1 head broccoli (about 6 ounces), any fibrous parts removed, cut into small florets
2 tablespoons unrefined coconut oil, melted
Kosher salt and coarsely ground black pepper
1 pound elbow macaroni 1/2 cup half-and-half
1/2 cup whole milk
12 slices American cheese
4 ounces Colby Jack cheese, grated or small diced
1 1/2 to 2 teaspoons black truffle oil
Instructions: Preheat the oven to 425 degrees F. Add the carrots, corn and broccoli to a large bowl. Add the coconut oil, season with salt and pepper and stir to coat the vegetables. Put the mixture on a baking sheet and roast until the broccoli tips are just browning and the corn is tender, 12 to 15 minutes. Set aside. Meanwhile, bring a large pot of water to a boil and season generously with salt. Cook the macaroni as directed on the package and begin to make the cheese sauce. Add the half-and-half, milk and both cheeses to a large saucepan set over medium heat and cook, stirring constantly to prevent sticking, until the cheese is melted and smooth and the sauce comes together. Season with 1/2 teaspoon pepper. Drain the macaroni well, add to the cheese sauce and stir to combine. Add the roasted vegetables and stir again to cover with the cheese sauce. Drizzle with truffle oil before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9654,"Short Rib Ragu with Drunken Pappardelle 2 tablespoons extra-virgin olive oil 1 large or 2 medium carrots, peeled and finely chopped 2 medium onions, finely chopped 2 to 3 ribs celery with leafy tops, finely chopped 3 to 4 cloves garlic, finely chopped Salt and freshly ground black pepper 1 bay leaf 3 tablespoons tomato paste 2 cups beef stock 4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid 1 pound pappardelle pasta 1 (750 ml) bottle dry red wine Pecorino Romano cheese Fresh flat-leaf parsley, leaves picked and chopped Instructions: Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense. Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat. While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley. ","[Barolo, Barbaresco, Nebbiolo, Rioja]" 9655,"Creamy Rich Chocolate Fudge 4 ounces unsweetened chocolate 1 1/4 cups milk 3 cups sugar 2 tablespoons light corn syrup 1/8 teaspoon salt 4 tablespoons butter 1 teaspoon vanilla extract Instructions: In a small saucepan heat chocolate and milk on low, stirring until melted. Add sugar, syrup and salt and cook to 236 degrees F. Add butter and pour off into a bowl to cool. Add vanilla extract and beat with a paddle attachment until it starts to lighten, lose its gloss and thicken. Pour into a greased 8-by-8-inch pan and let cool. Cut into cubes. ","[Merlot, Cabernet Sauvignon, Port]" 9656,"Blueberry Buttermilk Pancakes 2 cups all-purpose flour 1/4 cup sugar 21/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilk 1/4 cup melted unsalted butter, plus some for frying 1 cup blueberries, fresh or frozen Serving suggestions: whipped cream and maple syrup. Instructions: In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*. Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side. Serve with a dollop of whipped cream and maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9657,"Mixed Seafood Paella with Thai Bird cl Aioli Olive oil to cook 4 cups basmati rice 5 minced large shallots Sliced Chinese sausage (optional) 2 tablespoons ginger, minced 2 tablespoons garlic, minced Salt and white pepper to taste 1/2 tablespoon tumeric 7 cups chicken stock 1/2 pound Prince Edward Island mussels, scrubbed 1/2 pound clams, manila, count necks, and little necks, scrubbed 1/2 cup white wine 6 ounces chilean bass, diced 1/2 inch thick 6 ounces salmon, diced 1/2 inch thick 6 ounces halibut, diced 1/2 inch thick 2 cups snow peas, blanched 2 egg yolks 1 tablespoon minced Thai bird chiles 2 cloves garlic 2 cups canola oil 1 tablespoon fresh lemon juice Salt and black pepper to taste Instructions: In a hot oven-proof skillet coated with olive oil, saute rice, shallots, sausage (if using),1 tablespoon garlic and 1 tablespoon ginger for 4 to 6 minutes. Season. Add tumeric and stir for 2 minutes. Add 6 cups stock and check for seasoning. Cover and bake in a 350 degree oven for 1 hour or until rice has fully absorbed the broth. Fluff with a fork, re-check seasoning. In a hot large saute pan coated with olive oil, saute garlic and ginger. Add mussels and clams and cook until they start opening. Deglaze with wine and add fish and remaining cup of stock. Add the snow peas 30 seconds before fish is cooked through. In a food processor, add yolks, chiles, and garlic and puree. Slowly drizzle in oil to emulsify. Add juice and season. Good in the refrigerator for up to 2 weeks. PLATING: Serve the seafood mixture over the rice in the skillet, drizzled with aioli. Wine Suggestion: Bandol Rose Domaine Tempier, 1998 ","[Ros, Sauvignon Blanc, Vermentino, Albari?o]" 9658,"Piadine with Caesar Salad and Roasted Garlic Paste 1 pound premade pizza dough 12 cups loosely packed torn romaine lettuce (about 2 heads) Favorite Caesar dressing Olive oil 1/2 cup Roasted Garlic Paste, recipe follows 1 tablespoon finely chopped fresh thyme leaves 6 tablespoons freshly grated Parmesan, plus extra for garnish 1 pound whole garlic heads 1/2 cup pure olive oil Gray sea salt and freshly ground pepper Instructions: Preheat a grill to high. Put the lettuce in a bowl. Pour the dressing over and toss well. Divide the dough into 4 equal balls. On a floured board, stretch and roll the dough into thin discs with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust. Coat the rolled out dough with olive oil and place, oiled side down, on a very hot grill. This can be done indoors on a cast-iron stovetop grill pan that has been preheated over medium-medium high. When you start to see bubbles on the surface of the dough, turn it over. It should be slightly browned on the bottom. Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme. Remove from the grill with tongs and top with the Caesar salad. Grate parmesan cheese on top, fold in half, and eat. Preheat the oven to 375 degrees F. Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Save the small pieces of garlic for another use (see Chef's Note). Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper. Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool. When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week. Chef's Note: It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads. Put them in a separate small baking container, such as an individual custard cup. Season with salt and pepper, douse with olive oil, cover, and place in the oven to bake along with the whole garlic heads. Depending on their size, they will be soft and browned in about 1/2 the time needed for the whole heads. The little pieces make a good \cook's snack\ while preparing dinner, or can be squeezed into tomato sauce or onto pasta. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 9659,"Online Round 2 Recipe - Eggplant Rollatini 2 tablespoons olive oil 1/2 medium onion, chopped 2 teaspoons minced garlic 1 (15-ounce) can crushed tomatoes 1 tablespoon chopped fresh basil leaves Reserved ricotta filling from Veggie Lasagna recipe 1/2 cup grated mozzarella, divided Reserved grilled eggplant from Veggie Lasagna recipe Instructions: Preheat the oven to 350 degrees F. In a medium saucepan over medium-high heat, add the olive oil. Add the onions and cook until softened, about 3 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes and bring to a simmer. Let simmer for 10 minutes. Remove from the heat and stir in the chopped basil. In a medium bowl, stir together the ricotta with 1/4 cup of mozzarella cheese. Lay out the grilled eggplant strips and put about 2 tablespoons of filling onto the bottom strips. Roll Spread 1 cup of the tomato sauce onto the bottom of a small baking dish. Put the eggplant rolls, seam side down, into the baking dish. Cover the rolls completely with another cup of sauce and sprinkle with the remaining 1/4 cup of mozzarella. Bake in oven until the cheese is melted and bubbly, about 25 minutes. ","[Barolo, Chianti, Barbaresco, Tempranillo]" 9660,"Wolfgang's Salad Tasting Plate: Mozzarella Tomato Salad 2 medium to small vine-ripened tomatoes 1 small ball bufula mozzarella (approximately 4 ounces) Salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons basil chiffonade Instructions: Slice the tomatoes into 1/4-inch thickness. Drain cheese of any excess water and slice into 1/4-inch slices. Set aside. Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with the basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9661,"Grilled Shrimp with Rice Noodles 1 tablespoon vegetable oil, plus more for the grill 1 8-ounce package thin rice noodles, such as vermicelli 1 1/4 pounds peeled and deveined large shrimp 2 tablespoons Thai red curry paste 1/4 cup creamy peanut butter 2 tablespoons rice vinegar 1/4 cup drained pickled ginger, chopped, plus 1 tablespoon brine Kosher salt 1 seedless cucumber, cut into matchsticks 1 yellow bell pepper, thinly sliced 1 carrot, grated 1/2 cup fresh cilantro, roughly chopped Instructions: Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes. Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well. Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9662,"Goes-On-Everything Roasted Red Pepper Sauce 1 1/2 cups (about a 340-milliliter/11.5-ounce jar) roasted red peppers, drained 1/4 cup roughly chopped almonds, toasted 2 tablespoons roughly chopped oil-packed sundried tomatoes 2 garlic cloves, roughly chopped 1 small handful flat leaf parsley, roughly chopped 1 lemon, zested and juiced 1/4 teaspoon smoked paprika 3 to 5 tablespoons (45 to 75 milliliters) extra virgin olive oil Kosher salt Freshly ground black pepper Instructions: In the bowl of a food processor or a high speed blender, combine the roasted red peppers, almonds, sundried tomatoes, garlic, parsley, lemon zest, lemon juice and smoked paprika. Pulse a few times to chop and mix. Add in 3 tablespoons of oil and blend into a smooth sauce, adding more oil if needed. Taste and season with salt and pepper and a bit more lemon juice, if needed. ","[Rioja, Tempranillo, Garnacha, Barbera]" 9663,"Deconstructed Italian Cheesecake 2 cups ricotta cheese 1/4 cup sunflower seeds 1/2 cup currants 1/4 cup honey Instructions: Mix ricotta cheese, sunflower seeds, currants and honey in a bowl. Divide among 4 dessert dishes. ","[Prosecco, Moscato, Vin Santo]" 9664,"Key Lime Pie Truffles 1/4 cup heavy cream 1/4 cup sweetened condensed milk Zest of 3 limes 2 cups (about 11 ounces) white chocolate chips Juice of 2 limes (about 2 tablespoons) 1 tablespoon unsalted butter, at room temperature 5 whole graham crackers, crushed (about 1 cup) Instructions: Combine the heavy cream, condensed milk and lime zest in a small saucepan and place over medium-low heat until the mixture just barely reaches a simmer, about 4 minutes. Remove from heat and allow the lime zest to steep in the cream for about 20 minutes. Place the cream back over medium-low heat and cook until it just barely reaches a simmer, about 3 minutes.
Put the white chocolate chips in a medium microwave-safe bowl. Pour the warm cream over the chips and let sit for about 2 minutes. Whisk the mixture until smooth; if there are lumps, microwave the mixture in 15 second intervals, stirring in between intervals, until smooth.
Stir in the lime juice. Stir in the butter. Cover with plastic wrap so that the plastic lays directly on the surface of the ganache. Refrigerate until the ganache is firm, 2 1/2 to 3 hours.
Line a baking sheet with parchment paper. Put the graham cracker crumbs on a plate. Scoop up 1 tablespoon of the ganache filling and roll it between your hands to form a ball. Roll the ball in the graham-cracker crumbs until completely coated, then place on the prepared baking sheet. Repeat with remaining ganache. Refrigerate until ready to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9665,"Curried Chicken Pot Pie 1 1/2 cups all-purpose flour 1/2 teaspoon fine salt 8 tablespoons (1 stick) unsalted butter, cut into small pieces 2 large boneless, skinless chicken breasts, (about 12 ounces), cut into 1/2-inch pieces 3 tablespoons unsalted butter 1 medium onion, chopped 2 medium red-skinned potatoes, (about 8 ounces), cut into 1/2-inch dice 2 carrots, diced 3 tablespoons all-purpose flour 2 teaspoons curry powder 2 cups reduced-sodium chicken broth 1 cup cooked or thawed frozen green peas 1/4 cup golden raisins Kosher salt and freshly ground pepper 1 large egg yolk, beaten 2 tablespoons heavy cream Instructions:

1. To make the crust: Pulse the flour and salt in a food processor briefly. Add the butter and pulse until the mixture resembles coarse cornmeal with a few bean-size bits of butter. Drizzle over the 3 tablespoons ice water and pulse once or twice; don't let the dough form a mass around the blade. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
2. To prepare the filling: Season the chicken with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the potatoes and carrots and cook stirring often, for about 5 minutes. Add the flour and curry powder and cook 1 minute longer. Pour in the broth, increase the heat to high and bring to a boil. Bring back down to a simmer and continue to cook until the potatoes and carrots are almost cooked through, about 5 to 7 minutes. Stir in the chicken and cook just until the chicken is firm, about 2 minutes. Add the peas and raisins. Season with salt and pepper. Pour into a 10-inch wide deep-dish pie plate. Cool slightly before proceeding.
3. Preheat the oven to 400 degrees F. On a floured surface, roll the dough into a shape that is about an inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Pinch the edges to form a smooth edge, pressing against the inside of the rim. Cut slits in the center and in 1-inch intervals around the outer rim to allow the steam to escape. Stir the egg yolk and cream to blend and gently brush over the pastry to glaze. (The dish can be prepared up to 2 days to this point, covered and refrigerated.)
4. Place the pot pie on a baking sheet to catch any overflow and bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Let rest for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 9666,"Sunshine Vegetable Medley 1 pound fresh baby carrots 1 bunch broccoli, cut into florets 2 zucchini, sliced 3 yellow squash sliced Garlic powder, to taste Salt and freshly ground black pepper 1/2 cup butter (1 stick) melted Instructions: In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with carrots, about 3 minutes, then add broccoli, about 3 more minutes, then zucchini and yellow squash, about 3 to 5 more minutes or until all vegetables are fork tender. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper and toss with melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9667,"Burst Tomato Galette with Corn and Zucchini 1 1/4 cups (160 grams) all-purpose flour, plus more for the counter 1/4 teaspoon table salt
   8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chilled again
   1/4 cup (60 grams) plain yogurt or sour cream
   2 teaspoons (10 milliliters) fresh lemon juice
   1 tablespoon (15 milliliters) olive oil 3 cups (about 450 grams) cherry or grape tomatoes
   1/4 teaspoon coarse kosher or sea salt
   Pinch red pepper flakes, optional 1 small (8 ounces or 225 grams) zucchini or summer squash, diced
   1 ear corn, kernels cut from the cob (about 1 cup) 1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
   1/2 cup (2 ounces or 55 grams) grated Parmesan
   1 egg yolk beaten with 1 teaspoon water, for the glaze Instructions: For the pastry: Whisk-stir the flour and salt in a large bowl. Sprinkle bits of the butter over the dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the yogurt or sour cream, lemon juice and about 1/4 cup water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days. For the filling: Get down the saute pan with the lid. If you don't have one, any large lid will do. Add the olive oil, tomatoes, salt and a pinch of red pepper flakes (if that's your thing) to your saute pan, then cover and heat over high heat. Roll the tomatoes around from time to time so that they'll cook evenly. In a few minutes, you'll hear some putts and pops as the tomatoes burst a little. When most have, remove the lid, turn the heat down to medium and add the zucchini chunks. Saute until they soften, about 2 minutes. Add the corn and cook 1 minute. Add the scallions, just stirring them in, then turn off the heat. Adjust the seasonings if needed. Transfer the mixture to a large plate and spread it out so that it will cool faster. (You want it cooled to at least lukewarm before assembling the galette.) Assemble the galette: Preheat the oven to 400 degrees F. On a floured counter, roll the dough out into a 12-inch round (it really doesn't need to be perfectly shaped). Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters, then unfold it onto the baking sheet. Sprinkle the tomato-zucchini-corn mixture with half of the Parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddled in the plate, try to leave it there as you spoon. Sprinkle with almost all of the remaining Parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush the crust with the egg yolk glaze. Sprinkle the glaze with the last pinches of Parmesan. Bake until puffed and golden brown, 30 to 40 minutes. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9668,"Lemon Buttermilk Poundcake 16 tablespoons (2 sticks) unsalted butter, at room temperature 2 cups sugar 2 1/2 cups all-purpose flour 2 teaspoons baking powder 4 large eggs 3 egg yolks 1/2 cup buttermilk 1 tablespoon grated lemon zest 1 tablespoon strained lemon juice 1 teaspoon vanilla extract 1/2 cup water 1/2 cup sugar 1/3 cup lemon juice 2 teaspoons vanilla extract Instructions: Set a rack in the lower third of the oven and preheat to 325 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess. Combine butter, sugar, flour and baking powder in mixer with paddle. Beat on low speed 2 minutes. Combine remaining ingredients and add to mixer in three additions, beating 1 minute between each addition. Scrape batter into prepared pan and bake for about one hour, until cake is well risen and well colored and a knife inserted between the edge and tube emerges clean. Place cake on a rack in pan. For glaze, combine water and sugar and bring to a boil in a saucepan. Remove from heat and add lemon juice and vanilla. Unmold cake and brush glaze evenly all over outside of cake. Cool and ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9669,"Fudge Sauce 1/2 cup heavy cream 8 ounces good-quality semisweet chocolate, preferably Belgian or French, finely chopped Instructions: Heat the cream gently in a heavy-bottomed pot over low heat. Add the chocolate, melt, and stir together with the cream. Remove from the heat and allow to cool slightly before using. This sauce can be refrigerated and gently reheated to be used again.; ","[Chardonnay, Port, Cabernet Sauvignon, Merlot]" 9670,"Pistachio Spritz Cookies 1/2 cup pistachios 3/4 cup plus 1 tablespoon granulated sugar 2 cups all-purpose flour 1/4 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 1 large egg 1 teaspoon vanilla extract Sanding sugar, for decorating (optional) Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Pulse the pistachios and 1 tablespoon granulated sugar in a food processor until the nuts are finely ground and powdery. Sift with the flour and salt into a medium bowl; set aside. Beat the remaining 3/4 cup granulated sugar and the butter in a large bowl with a mixer on medium speed until light and fluffy, about3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the pistachio mixture and beat until completely incorporated. Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until set and golden around the edges, 10 to 12 minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9671,"Mango Honey Chicken with Mango Slices 2 cups honey 1 cup mango juice 1/2 cup light brown sugar 1/2 lemon, juiced 1 (3 to 4-pound) whole rotisserie chicken 2 mangos, peeled and sliced 1-inch thick Toothpicks, soaked in water for 10 minutes 1 bunch basil, for garnish Instructions: Preheat oven to 450 degrees F. For the glaze: In a saucepan over medium-high heat, combine the honey, mango juice, brown sugar and lemon juice. Bring to a boil and cook until the sauce coats the back of a spoon, about 5 minutes. Place chicken on a nonstick cookie sheet. Using a pastry brush, coat chicken with a generous amount of glaze. Place mango slices over breast meat to create a zebra stripe. Insert toothpicks to secure slices into chicken. Bake chicken just until warmed throughout, about 12 minutes. Remove chicken and discard toothpicks. Garnish with fresh basil. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 9672,"Mexican Chorizo and Sweet Potato Soup 6 corn tortillas, cut into strips 2 tablespoons vegetable oil Kosher salt 3/4 pound fresh chorizo or other spicy sausage, casings removed 1/2 teaspoon ground cumin 1 large sweet potato, peeled and cut into 1/2-inch pieces 4 cups low-sodium chicken broth 1 14-ounce can diced tomatoes 4 cups baby spinach Juice of 1 lime 3/4 cup roughly chopped fresh cilantro 1 avocado, halved, pitted and chopped Instructions: Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
   Photograph by Christopher Testani ","[Rioja, Tempranillo, Garnacha, Barbera]" 9673,"Mushroom and Leek Spring Rolls 2 cups sliced shiitake mushrooms 1 cup sliced button mushrooms 1 cup sliced cepes, chanterelles or oyster mushrooms (optional) 2 cups leek julienned 1 cup bean sprouts 1/2 cup hoisin sauce 2 minced serrano cl 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons canola oil 1 cup chopped scallions 1/2 cup chopped cilantro 1 (4 ounce) package bean thread (rice vermicelli), blanched, refreshed and cut up Salt and black pepper to taste 1 package lumpia wrappers. Other types are egg roll and spring roll wrappers. I prefer lumpia. Eggwash (1 egg and 1/2 cup of water) 1/4 cup fresh mint chiffonade 1 teaspoon sugar 1/4 cup thin soy sauce Juice of 1 lemon Instructions: In a hot wok or saute pan add the oil followed by the garlic, ginger and cl. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce. Mix all ingredients in a small bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9674,"Halibut Parmesan One 8-ounce halibut fillet, about 3/4-inch thick 1/2 cup all-purpose flour 1 large egg 1 cup finely grated Parmesan cheese 2-3 tablespoons clarified butter or vegetable oil Instructions: Put an oven rack in the center of the oven and preheat the oven to 450 degrees F.
Pat the halibut dry with a paper towel. Spread the flour in 1 shallow dish, beat the egg with 2 tablespoons water in another, and put the Parmesan cheese in a third.
Heat a medium oven-proof skillet over medium-high heat. Add the butter or oil and heat until hot but not smoking. Meanwhile, coat the halibut with flour, shaking off the excess; repeat with the egg mixture and Parmesan. Add the fish to the pan and cook until golden on both sides, 1 to 2 minutes per side. Transfer the skillet to the oven and cook until slightly crispy, 4 to 5 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9675,"Pea Fricassee 1-ounce bacon, diced 2 ounces pearl onions, sliced very thin 2 tablespoons butter Salt and pepper 5 ounces peas, shucked, blanched and peeled (approximately 1 pound in the pod) 1-ounce garlic puree Instructions: Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9676,"Corn Dogs 8 cups (2 quarts) peanut or grapeseed oil, for frying 1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
2 cups buttermilk, plus more if needed 1 tablespoon vegetable oil
1 tablespoon honey
1 large egg, beaten
6 hot dogs
2 tablespoons cornstarch
Instructions: In a large Dutch oven, heat the peanut oil to 350 degrees F over medium heat. Line a large plate or baking sheet with paper towels. In a large bowl, sift together the cornmeal, flour, sugar, baking powder and salt. Add the buttermilk, vegetable oil, honey and egg and stir to combine. The batter should be a little thicker than pancake batter; it should fall off a spoon but not run off of it. If necessary, add more buttermilk 1 tablespoon at a time. Dry the hot dogs thoroughly with a kitchen towel. Insert a skewer into the cut end of each hot dog, pushing it almost all the way through to the tip. Sprinkle the cornstarch onto a small plate and roll the hot dogs on the plate to lightly dust them with cornstarch. Gently tap the hot dogs to remove extra cornstarch. Pour the batter into a tall drinking glass. Holding a skewered hot dog at the bottom of the skewer, dunk the hot dog straight down into the glass of batter so that it is fully immersed in the batter. Slowly pull the hot dog back out, ensuring that it is fully coated on all sides and allowing some of the excess batter to drip back into the glass. Immediately place the battered hot dog carefully into the hot oil while still holding the stick (with tongs). Cook until deep golden brown, 2 to 3 minutes, turning the stick as necessary to ensure even browning. Place the cooked corn dog on the plate of paper towels to drain. Repeat with the remaining hot dogs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9677,"Apple-Strawberry Betty 1 stick unsalted butter, plus more for the dish 6 large slices stale white bakery bread (about 6 ounces), crusts trimmed, chopped 2 Granny Smith apples, peeled and thinly sliced 2 Golden Delicious apples, peeled and thinly sliced 1 pound strawberries, hulled and sliced 1/2 cup plus 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon kosher salt Whipped cream, for serving Instructions: Preheat the oven to 300 degrees F. Butter a 2-quart baking dish; set aside. Pulse the bread in a food processor until it is a mix of pea-size pieces and smaller crumbs. (You should have about 3 cups.) Spread the breadcrumbs on a baking sheet and bake, stirring halfway through, until dried and toasted, 30 to 40 minutes. Meanwhile, melt the butter in a medium skillet over medium heat, stirring occasionally, until brown flecks appear, 5 to 6 minutes. Immediately transfer to a medium bowl. Toss the apples and strawberries with 1/2 cup sugar, the cinnamon and salt in a separate large bowl. Let sit until the sugar is dissolved and the mixture is juicy, about 10 minutes. Increase the oven temperature to 375 degrees F. Stir the breadcrumbs into the browned butter, then scatter one-third of the breadcrumbs in the bottom of the prepared dish. Top with half of the fruit mixture. Repeat with the remaining breadcrumbs and fruit, ending with a layer of breadcrumbs. Sprinkle with the remaining 2 tablespoons sugar. Cover with foil and bake until the apples are almost tender and the filling is bubbling, about 1 hour 15 minutes. Remove the foil and increase the oven temperature to 400 degrees F. Continue baking until the top is well browned and the apples are tender, 15 to 20 minutes. Let cool at least 15 minutes. Serve with whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 9678,"Three Onion Gnocchi, Baby Shiitake, Porcini Butter with Daikon Sprouts and Oven Dried Tomatoes 1 teaspoon olive oil 1/2 cup sliced Vidalia onions 1/2 cup sliced cippolini onions 1/2 cup sliced shallots Salt and pepper 1/4 to 3/4 cups flour 1 cup porcinis 8 ounces butter Salt and pepper 2 tablespoons butter 1 cup baby shiitake mushrooms 2 tablespoons Madeira 2 tablespoons Marsala 1 pint daikon sprouts Instructions: Gnocchi: In a small saute pan over high heat add the cippolini and Vidalia onions and the shallots. Season with salt and pepper. Continue to stir until the onions begin to brown and become loose. Remove from pan and place in the refrigerator. To make the gnocchi, puree the onions in a food processor. Place the puree in a bowl. Add the flour in small amounts and mix until well incorporated. Knead the dough for approximately 1 minute. Divide the dough and roll each portion into a long log about as thick as a penny, using a lightly floured surface. Cut into small pieces about 1/2 -inch. Place the gnocchi on a floured pan and refrigerate. Place the gnocchi in a pot of boiling water and cook until they begin to float, 1 to 2 minutes. When cooked place in an ice water bath. When cool, remove from ice water and refrigerate. Porcini Butter: Dice porcinis and butter into small pieces. Place ingredients into a food processor and puree. Mix until incorporated. Season with salt and pepper. To Finish: In a saute pan over medium heat, add the butter. When the butter is just turning brown add the gnocchi and baby shiitakes and stir. When the gnocchi beginnings to brown, add the Madeira and Marsala and reduce for about 3 minutes. Finish with the porcini butter. Place the gnocchi and baby shiitakes around the plate, spooning the sauce over the gnocchi and the mushrooms. Top with the daikon sprouts to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 9679,"Buffalo Chicken Pizza 1 pound refrigerated pizza dough, at room temperature 1 stick (8 tablespoons) unsalted butter 1/2 cup hot sauce 1 1/2 cups shredded rotisserie chicken 1 1/2 cups shredded mozzarella 2 tablespoons crumbled blue cheese 1 scallion, sliced on the bias, for garnish Special equipment: a pizza stone Instructions: Set a pizza stone on an oven rack and preheat the oven to 425 degrees F. Roll out and stretch the dough on parchment paper or a pizza peel to a 12-inch circle; set aside. Melt the butter in a medium saucepan over medium-low heat and whisk in the hot sauce. Pour half the mixture into a medium bowl, add the chicken and stir to coat fully. Pour any excess sauce back into the saucepan. Ladle a few tablespoons of the remaining hot sauce mixture on the dough and spread in a thin even layer. Scatter with the chicken and mozzarella. Sprinkle the blue cheese on top. Transfer the pizza to the preheated pizza stone and cook until crisp, 12 to 15 minutes. Garnish with the scallions, and drizzle the remaining sauce over the top. ","[Zinfandel, Aglianico, Tempranillo, Barbera]" 9680,"Crispy Pancetta Crostini with Arugula-Lemon Pesto 1/4 cup pine nuts 12 very thin slices pancetta (about 3 ounces)
1/2 small garlic clove, minced
1/4 cup grated Parmesan
2 cups loosely packed arugula
1/3 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest 2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
12 slices baguette, lightly toasted
Instructions: Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper. Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve. Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool. Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine. Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 9681,"Spicy Juicy Lucy-fer Sliders 2 tablespoons olive oil 1 large onion, thinly sliced (about 3 cups) 2 chipotle peppers in adobo, finely chopped 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 1/2 pounds ground beef 4 ounces pepper jack cheese, cut into 12 equal pieces 1/4 cup ketchup 1 tablespoon balsamic vinegar 12 slider-size potato buns, split and toasted Instructions: Heat the oil in a large skillet over medium heat and add the onions, spreading them into an even layer. Cook, without stirring, until the edges of the onions are beginning to brown, 5 minutes. Stir the onions and continue to cook, stirring occasionally, until browned and caramelized, another 20 minutes. Add the chipotles, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until fragrant and well combined, 1 to 2 minutes, and remove from the heat. Preheat the oven broiler. Divide the meat into 12 portions, about 2 ounces each. Form a patty around each piece of cheese and flatten to 2 1/2 to 3 inches in diameter. Put the wrapped patties on a foil-lined baking sheet and sprinkle all the patties with 3/4 teaspoon salt. Broil until the cheese is melted and the burgers are still a bit pink inside, about 6 minutes. The burgers will be cooked to at least medium in order to melt the cheese but still stay juicy. Mix the ketchup, balsamic and 1/4 teaspoon pepper in a small bowl. Brush the burgers with some of the ketchup sauce and divide the rest among the bottom halves of the buns. Place a burger on each bottom bun, top with some of the spicy onions and finish with a top bun. Serve warm. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 9682,"Pain Patate Butter or nonstick cooking spray, for greasing 3 medium tropical batatas, peeled and finely grated (found at most grocery stores or international supermarkets) Zest of 2 limes One 5-inch piece ginger, peeled and grated 1 1/2 cups whole milk 1 tablespoon grated coconut (preferably fresh coconut or substitute an equal amount of dried unsweetened shredded coconut) 1 cup evaporated milk 5 tablespoons light brown sugar 1 tablespoon cane syrup (optional) 1 tablespoon pure vanilla extract 2 teaspoons dark rum (optional; see Cook\u2019s Note) 1 teaspoon cinnamon 1 teaspoon kosher salt 1/2 teaspoon ground nutmeg 1/2 cup raisins Instructions: Preheat the oven to 325 degrees F. Grease an 8-by-8-inch square baking dish with butter or nonstick spray. Combine the batatas, ginger and lime zest in a medium bowl. Heat the whole milk with the grated coconut in a small saucepan over medium heat until tiny bubbles appear on the surface of the milk, about 4 minutes; remove from the heat and let sit for 10 minutes (or 15 minutes if using dried coconut). Strain the milk through a fine-mesh sieve into the medium bowl; discard the grated coconut. Add the evaporated milk, brown sugar, cane syrup (if using), vanilla, rum (if using), cinnamon, salt and nutmeg. Stir everything together. Put the mix in a medium pot and heat over low heat, stirring constantly in one direction to prevent curdling. Keep cooking until golden brown and most of the milk has cooked off, about 10 minutes. Fold in the raisins. Pour your batter into the prepared baking dish. Bake until the top of the pain patate has formed a crust, about 30 minutes. Allow the pain patate to cool before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9683,"Chocolate-Mint Tiddlywinks 20 fresh whole mint leaves, unblemished 4 ounces semisweet chocolate, tempered if possible Instructions: Lay a sheet of acetate or parchment or a nonstick baking mat (smooth-side up) on a work surface. Place the mint leaves on the sheet, face down, about 2 inches apart. Melt the chocolate over a water bath. Use a spoon or pastry bag to cover each mint leaf with a teaspoon of melted chocolate. Working carefully, place another sheet of acetate or baking mat (smooth side down) over the first one. Gently press down directly on top of each leaf to spread the chocolate around the leaf, making a border about 1/4-inch wide all around (don't worry if they're not very neat). Let set at least 1 hour, until firm. Gently peel off the acetate. Store in an airtight container for up to 3 days. Serve on a platter with the mint leaf showing. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 9684,"Mclemore Grilled Venison Steaks with Wild Mushrooms 1/2 cup peanut oil 1 clove garlic, diced 1/4 cup red wine vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 8 tender venison steaks Instructions: In a medium saute pan, over medium heat, quickly saute the garlic in hot oil for 3 minutes. Add all of the remaining ingredients except venison steaks and balance seasonings. Brush this warm \dressing\ over the venison steaks, covering both sides, and immediately place steaks on hot grill about 6 inches above glowing charcoal. Sear quickly on one side for 5 minutes, then flip steak over and grill 4 to 8 minutes on other side. Remove grilled steaks to a broad platter and cover to keep warm while you prepare their wild mushroom compliment. Heat the butter and oil in a large saute pan over medium heat; when oil and butter are hot, saute the onions and garlic, stirring continually, for 3 to 5 minutes. Add bear's head tooth mushroom chunks and the cracked peppercorns; stir well for another 5 minutes. Now add the oyster mushroom pieces and remaining seasonings and blend well, simmering for another 5 minutes. Add chicken stock, if necessary, to develop a nice gravy (the amount of stock will depend on how \thirsty\ the mushrooms are). Simmer just until the mushrooms seem tender.
Serve the hot grilled steaks with the wild mushrooms spooned over and around them. Garnish with fresh watercress, parsley branches, and trimmed scallions. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 9685,"Apple Pie Egg Roll 8 tablespoons (1 stick) unsalted butter 3 Granny Smith apples, peeled, cored and cut into 1/4-inch pieces
1/2 vanilla bean, split and scraped for seeds
1/2 cup sugar 1/2 teaspoon ground cinnamon
Pinch of salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice (about half a lemon)
Eight 6-inch square egg roll wrappers 2 eggs, beaten
Peanut oil, for frying
Powdered sugar, for dusting
Instructions: For the filling: Melt the butter in a large skillet over medium-high heat. Add the apples and vanilla bean and saute for about 2 minutes. Add the sugar, cinnamon and salt to the pan and cook until the apples start to turn a light caramel-golden brown but aren't falling apart, 6 to 8 minutes. The apples should still have some tooth to them. Add the flour and cook for an additional 3 to 5 minutes, to remove the raw taste from the flour. Fold in the lemon juice. Spread the filling out in an even layer on a baking sheet and refrigerate until cold. For the egg rolls: Arrange an egg roll wrapper in a diamond shape on a board in front of you. Brush the borders with beaten egg. Spoon 2 to 3 heaping tablespoons of the filling into the center of the wrapper. Take care to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling, then fold the sides over. Finally, roll the wrapper into a tight cylinder, tucking and tightening as you go. Repeat with the remaining wrappers until all the filling is used. As you go, remember to keep the unused wrappers, as well as the finished egg rolls, covered with a towel to prevent them from drying out. Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F. Fry the egg rolls in batches of 4 until golden brown, 8 to 10 minutes. Transfer to a paper-towel-lined baking sheet. Serve dusted with powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9686,"Pink Grapefruit Margaritas 1 lime, cut in wedges, optional Kosher salt, optional 1 cup ruby red grapefruit juice 1/2 cup freshly squeezed lime juice (4 limes) 1 cup orange liqueur, such a Triple Sec 2 cups ice 1 cup white tequila Instructions: If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry. Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference! Serve ice cold. ","[Ros, Sauvignon Blanc, Vermentino, Vinho Verde]" 9687,"Sauteed Green Beans 2 cups green beans, trimmed 1 tablespoon butter 1/4 cup almonds, slivered or sliced Salt and ground black pepper Instructions: In a skillet, saute the green beans in butter until tender-crisp. Season with salt and black pepper, to taste. Before serving, add the almonds to the skillet and heat through until the almonds are toasted. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9688,"Ginger and Turmeric Catfish with Vermicelli 1 1/4 pounds catfish fillets, cut into 3-inch pieces 2 tablespoons plus 1 teaspoon fish sauce 2 teaspoons grated peeled fresh ginger 1 teaspoon ground turmeric 1 tablespoon plus 2 teaspoons vegetable oil 1 tablespoon fresh lime juice 1 tablespoon sugar 1 to 2 teaspoons chili-garlic sauce, plus more for serving 1 8.8-ounce package dried rice vermicelli 1 red bell pepper, thinly sliced 6 scallions, cut into 2-inch pieces 1 cup packed fresh dill and/or cilantro Instructions: Bring a large pot of water to a boil. Meanwhile, toss the catfish, 1 tablespoon fish sauce, 1 teaspoon ginger, the turmeric and 1 teaspoon vegetable oil in a large bowl; set aside to marinate 15 minutes. Combine 3 tablespoons water with the remaining 1 tablespoon plus 1 teaspoon fish sauce and 1 teaspoon ginger, the lime juice, sugar and chili-garlic sauce in a small bowl; set aside. When the water comes to a boil, turn off the heat, add the vermicelli and stir. Let sit until just tender, 2 to 3 minutes, then drain and rinse under cold water. Shake off as much water as possible and transfer to a large bowl. Add 1 teaspoon vegetable oil and half of the prepared sauce and toss; divide among 4 bowls. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook until browned, 2 to 3 minutes per side; remove to a plate. Add the bell pepper and scallions to the skillet and stir-fry until crisp-tender, 1 to 2 minutes. Stir in half of the herbs. Top the noodles with the fish, vegetables and remaining herbs. Drizzle some of the remaining sauce on top and serve with more chili-garlic sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9689,"The Big Papa Burger 2 pounds ground pork 2 large eggs 1/4 cup barbecue sauce
1 teaspoon all-purpose seasoning
1/2 teaspoon Worcestershire sauce
1/2 teaspoon sazon seasoning, such as Badia brand
2 pounds ground brisket 2 large eggs
1 teaspoon steak seasoning 1/2 teaspoon Worcestershire sauce
8 sandwich-sized slices Cheddar 8 large potato buns, split
1 to 2 heirloom tomatoes, sliced
1 to 2 sweet onions, sliced
8 leaves Boston lettuce Pickles, for serving, optional
Jalapenos, for serving, optional Instructions: Preheat a griddle over medium-high heat. For the pork patties: Combine the pork, eggs, barbecue sauce, all-purpose seasoning, Worcestershire sauce and sazon seasoning in a bowl and mix with your hands until completely incorporated. Form into 8 patties and set aside. For the brisket patties: Combine the brisket, eggs, steak seasoning and Worcestershire sauce in a bowl and mix with your hands until completely incorporated. Form into 8 patties. For the burgers: Cook the pork and brisket patties on the griddle until done, 5 to 6 minutes per side. Just before removing from the heat, add the Cheddar to the brisket patties. Assemble the burgers by placing 1 pork patty and 1 brisket patty on each potato bun. Garnish the burgers with a slice of tomato and sweet onion, a piece of lettuce, and the pickles and jalapenos, if using.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9690,"Tropical Hawaiian Salsa 2 ounces cranberry-raspberry concentrate 4 ounces orange juice 2 ounces pink lemonade concentrate 1-ounce white vinegar 3 ounces seedless green grapes, cut in halves 2 nectarines, pitted and sliced 2 oranges, cut in sections 12 leaves fresh basil Instructions: In a saucepan heat the cranberry-raspberry concentrate, orange juice, pink lemonade concentrate and the white vinegar. Finish the sauce by poaching the fruit in the sauce for 2 or 3 minutes until fruit is soft but not overcooked. Add salt and pepper to taste and garnish with fresh basil. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Sparkling wine]" 9691,"Beef Skewers with Cilantro Chimichurri 1/2 cup apple cider vinegar 2 tablespoons sugar Kosher salt 1 red onion, thinly sliced 1 bunch cilantro, roughly chopped 1 pound flank steak, trimmed 1 clove garlic 2 tablespoons red wine vinegar Juice of 1/2 lemon 1/2 teaspoon red pepper flakes 1/2 cup extra-virgin olive oil, plus more for brushing Freshly ground pepper Instructions: Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature, 1 hour. Meanwhile, soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about 1/8 inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill. Combine the remaining cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl. Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion. ","[Malbec, Tempranillo, Garnacha, Barbera]" 9692,"Tomahawk Steak And Sauteed Spinach 1 tomahawk steak Kosher salt and freshly ground black pepper Olive oil, for sauteing 1/2 tablespoon minced garlic 2 cups baby spinach
Instructions: Heat the broiler to high heat. Sprinkle the steak with salt and pepper, and then place under the broiler until desired doneness is reached, about 8 minutes per side. Meanwhile, heat some olive oil in a saute pan until hot. Saute the garlic, and then add the spinach, saute until just wilted, and season with salt and pepper. Serve alongside the steak. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9693,"Mesa Grill Potato Salad 3 pounds new potatoes Kosher salt 1 cup prepared mayonnaise 2 tablespoons Dijon mustard 2 tablespoons fresh lime juice 2 tablespoons ancho chili powder 1/2 teaspoon cayenne powder Freshly ground black pepper 3 scallions, white and green parts, chopped 1 large ripe beefsteak tomato, seeded and chopped 1 jalapeno, finely diced 1 medium red onion, halved and thinly sliced 4 cloves garlic, finely chopped 1/3 cup freshly chopped cilantro leaves Instructions: Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl. Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 9694,"Asparagus and Egg Wrap with Barn Burner cl de Arbol Salsa 2 whole wheat tortillas, warmed 2 teaspoons olive oil 1 onion, julienned 2 cloves garlic, chopped 1/2 russet potato, washed and cubed 2 ounces shiitake mushrooms, sliced 2 ounces button mushrooms, sliced 1/4 tomato, chopped 1/4 pound asparagus, thinly sliced 1 cup chopped kale 1 tablespoon chopped fresh cilantro leaves 1 teaspoon chopped fresh basil leaves 1 lime, squeezed Sea salt and pepper 6 egg whites, lightly beaten
1 cup Barn Burner cl de Arbol Salsa, recipe follows 20 cl de arbol, toasted 1 teaspoon olive oil 1 onion, chopped 4 tomatoes, chopped 1 tablespoon chopped fresh oregano leaves 2 cups water 2 cloves garlic, chopped 2 tablespoons chopped fresh cilantro leaves Sea salt
Instructions: Preheat the oven 375 degrees F. Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the potato, mushrooms, and tomatoes, and cook 5 minutes. Add the asparagus and the kale and cook, tossing, for 2 minutes. Add the herbs and lime juice and season with salt and pepper. Add the egg whites and cook until the eggs are cooked through, approximately 3 minutes. Place 2 tablespoons of the egg mixture in lower part of each tortilla and roll them up. For lunch or as an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Pop it on a plate and serve with salsa. For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot. Serve with salsa. Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft. Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season with salt, to taste, and set aside until ready to use. Serve hot or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 9695,"Candy Canes Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils ? assorted flavors Food color paste ? assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten. Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning. I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 9696,"Soppressata and Cheese in Puff Pastry 1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted 2 tablespoons Dijon mustard 12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter) 6 ounces Gruyere cheese, grated 1 egg beaten with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.
Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9697,"Basic Vanilla Cake 2 Nonstick cooking spray 3 cups cake flour, plus more for dusting 1 tablespoon baking powder 3/4 teaspoon fine salt 2 1/2 cups sugar 3 sticks unsalted butter, at room temperature 3/4 cup milk, at room temperature 1 tablespoon pure vanilla extract 4 large eggs, at room temperature
Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Spray two 9-inch round cake pans with cooking spray and dust with flour. Put the flour, baking powder and salt into the bowl of a food processor. Add the sugar and pulse a few times to combine evenly. Cut the butter into small pieces and add to the dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times. Whisk the milk, vanilla and eggs together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick or small skewer inserted in the center comes out clean, about 35 minutes. Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans and turn the cakes out onto a plate. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important-icing a warm cake is not a happy thing.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9698,"Squid Pasta with Seasonal Mushrooms and Vegetables 1/2 cup sake 1/4 cup soy sauce 3 tablespoons clarified butter 3 cloves garlic, sliced thinly 8 medium size Grade A shiitake mushrooms, cleaned and sliced 1/4 inch thick 4 ounces pencil asparagus, sliced on an angle, each 2 inches long 8 ounces squid, cleaned and sliced 1/2 teaspoon shichimi (Japanese 7 Spice mixture) Instructions: Flame sake in small saucepan. When sake stops flaming, add soy sauce and set aside. In a large saute pan using clarified butter, sear the squid over a high heat until lightly browned, about 30 seconds. Lower the heat to medium and add the garlic, mushrooms, asparagus and shichimi. When ingredients are almost cooked, deglaze pan with sake/soy mixture. Reduce by half and turn off heat. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Roasted Garlic and Rosemary 1 1/2 pounds steak (such as ribeye), trimmed of excess fat 4 cloves garlic" 9699,"Star Confetti Cookies 2 cups plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook's Note) 1/8 teaspoon baking soda 1/8 teaspoon fine salt 1 teaspoon pure vanilla extract 1 large egg 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/4 cup confectioners' sugar 1/4 cup red, white and blue edible confetti stars, plus more for sprinkling Instructions: Whisk the flour, baking soda and salt in a medium bowl. Mix the vanilla and egg with a fork in a small bowl. Beat the butter, granulated sugar and confectioners' sugar together in the bowl of a stand mixer on low speed until the butter has picked up the sugars, about 30 seconds. (If using a hand mixer, beat about 2 minutes.) Increase the speed to medium and beat until slightly creamy, stopping halfway to scrape the bowl, about 1 minute (about 3 minutes with a hand mixer).
Reduce the speed to low, slowly add in the egg mixture and beat until combined. Add the flour mixture a heaping cup at a time in 2 additions, stopping a few times to scrape the bowl and beaters. (If using a hand mixer, increase the speed as the dough gets thicker to keep the beaters spinning.) Once all the flour is just incorporated, add the confetti stars, increase the speed to medium (higher with a hand mixer) and beat until the dough is very smooth, about 2 minutes (about 5 minutes with a hand mixer).
Turn the dough out of the bowl and bring it together. Divide the dough into 2 even pieces, each about 11 ounces. Shape each piece into a 6-inch square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Take the dough pieces out of the refrigerator and let soften until just pliable but still cool and firm, about 15 minutes.
Dust a piece of parchment with flour. Working quickly, dust one square of the dough with flour and roll it to about 1/4 inch thick. Lift the dough occasionally by sliding a metal spatula or bench scraper underneath to make sure it isn't sticking to the parchment. Cut out 3 1/2-inch star cookies as close together as possible. Cut out the centers of the stars with a 1 1/2-inch cutter. If the dough becomes too soft to cut out, place it in the freezer for 5 minutes to firm back up. Transfer the large and small stars to separate prepared baking sheets, large on one and small on the other, leaving 1 inch between them all. Gather together the scraps and repeat with the remaining dough. When the remaining dough is too small for the large cutter, just cut out small stars. Sprinkle more confetti stars over the top of the cookies and gently press down so they stick. Freeze the cookies on the baking sheets while you repeat with the second dough piece. Freeze the cookies about 10 minutes before baking. Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are light golden brown around the edges and slightly firm when gently pressed, 18 to 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9700,"Dream Bars Nonstick vegetable spray 1 1/2 cups flour 1 cup light brown sugar 1 cup coarsely chopped toasted pecans 6 tablespoons unsalted butter at room temperature 3 eggs 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups unsweetened coconut flakes 1 (14-ounce) can sweetened condensed milk Instructions: Line a 9 by 13-inch baking pan with foil so that it covers the bottom and overhangs 2 sides by at least 1-inch. Tuck the overlap around the outside of the pan. Coat with nonstick vegetable spray. Set a rack in the middle of the oven and preheat to 350 degrees F. In a bowl, combine 1 cup of the flour, 1/2 cup of the brown sugar, and the pecans. Work in the butter, rubbing and pinching it between your fingertips, until the mixture looks mealy and lumpy. Lightly pat the streusel onto the bottom of the pan. In a mixing bowl, beat together the eggs and the remaining 1/2 cup brown sugar until doubled in volume. Beat in the vanilla extract. In another bowl, sift together the remaining 1/2 cup flour, baking powder, and salt, then beat into the egg mixture. Spread on top of the streusel. Sprinkle on the coconut and the sweetened condensed milk. Bake for 25 to 30 minutes, until the first tiny bubbles come up. Set on a rack to cool. Run a knife around the 2 unfoiled pan sides to loosen, then lift the whole cake out of the pan. Cut into 2-inch bars. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 9701,"Janette's Cheesy Veggie Mac and Cheese Vegetable cooking spray 12 ounces dry elbow macaroni (about 3 cups dried) 1/2 cup white wine 4 red bell peppers, stemmed and seeded, cut into thin strips 2 medium yellow squash (about 1 pound), cut into thin strips 2 medium Vidalia onions, chopped 3 cloves garlic, finely chopped 1 tablespoon kosher salt, plus more to taste 1 tablespoon unsalted butter 2 tablespoons all-purpose flour 2 teaspoons dry mustard 1 cup skim milk Freshly ground black pepper 1/4 teaspoon dried thyme leaves 16 ounces part- skim ricotta cheese 1/4 cup grated Parmesan 1 slice white bread, broken into small pieces Instructions: Preheat the oven to 325 degrees F. Spray a 2 quart baking dish with vegetable cooking spray, set aside. Bring a large pot of salted water to a boil and cook the macaroni until just tender, about 8 minutes. Drain, rinse under cold running water, and return to the pot. Meanwhile, heat the wine in a large nonstick skillet over medium-high heat. Add the bell peppers, squash, onions, and garlic, and 2 teaspoons of salt, and cook until tender, 10 to 12 minutes, adding a little water if more liquid is needed. Drain the vegetables in a large colander set over a bowl. Add the vegetables to the pasta and set the juices from the vegetables aside. Melt the butter in a small saucepan over medium heat. Add the flour and mustard and cook, stirring constantly, for 2 to 3 minutes. Whisking constantly, slowly pour in the milk and the juices from the vegetables. Add the thyme and the remaining 1 teaspoon of salt. Cook, stirring, for 4 to 5 minutes. Season with additional salt and pepper, to taste. Beat the ricotta until smooth and slowly beat in the white sauce. Toss with the macaroni mixture. Transfer to the 2-quart baking dish and sprinkle with Parmesan. Sprinkle bread crumbs over the top and lightly spray them with the vegetable cooking spray. Bake until top is golden brown, about 35 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 9702,"Scallops Poached in Achiote Sauce 4 tablespoons unsalted butter 1 onion, sliced 1 teaspoon salt 4 garlic cloves, roughly chopped 3 ounces achiote paste 2 tablespoons tomato paste 2 cups fish stock or clam juice 1 1/2 teaspoons black peppercorns, crushed 1/2 cup white vinegar 2 pounds sea scallops, muscle removed, or rock shrimp 1/2 cup capers or Pickled Red Onions (recipe below) for garnish Instructions: Melt the butter in a medium saucepan over moderate heat. saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achieve paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat. Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days. To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers or pickled onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9703,"Crab Ravioli in Creamy Tomato Sauce 1 (6-ounce) can lump crabmeat (recommended: Bumble Bee) 1/2 cup ricotta cheese 1 teaspoon Italian seasoning 1 (12-ounce) package wonton wrappers 1 egg, beaten 1 cup milk 1 (1.3-ounce) package creamy tomato sauce mix (recommended: Knorr) 2 tablespoons butter Chopped parsley, for garnish Instructions: Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning. Brush a wonton wrapper with the beaten egg. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli. Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli. In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Divide ravioli equally among 8 plates. Sprinkle with parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 9704,"Alfredo Linguine 1 Tbsp. I Can't Believe It's Not Butter!? Spread 1/2 cup walnuts, chopped 1 large clove garlic, finely chopped 1 jar Bertolli? Creamy Alfredo Sauce 8 ounces linguine, cooked and drained Instructions: Melt spread in 2-quart saucepan over medium heat and cook walnuts 3 minutes or until golden. Stir in garlic and cook 30 seconds. Stir in sauce. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until heated through. To serve, toss sauce with hot linguine. Sprinkle with additional chopped walnuts and garnish, if desired, with chopped fresh parsley. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 9705,"Cheesy Zucchini Ravioli with Roasted Tomatoes 4 large zucchinis (about 3 pounds) Kosher salt and freshly ground black pepper 12 medium plum tomatoes (about 3 pounds), halved crosswise and tops trimmed
2 teaspoons Italian seasoning 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 cup whole-milk ricotta (about 10 ounces) 1 cup shredded mozzarella (about 8 ounces) 1 ounce herbed goat cheese Zest of 1/2 lemon plus juice of 1 lemon 4 cups baby arugula Instructions: Preheat the oven to 425 degrees F. Put a rack on a baking sheet. Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it's ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9706,"Chili Queso 1 medium yellow onion, chopped 6 cloves garlic, minced 3 pounds shredded Cheddar Cornstarch, for dusting
1/2 cup heavy cream
4 cups Mike's straight chili, or your favorite chili without beans Tortilla chips, burgers, hot dogs or fries, for serving Instructions: Sweat the onions and garlic in a large saucepan over low heat until they are translucent. Lightly dust the cheese with cornstarch in a large bowl to keep it from clumping. Add the cheese to the onions and garlic and, as it starts to melt, drizzle in the heavy cream to your preferred consistency. Add the chili and stir until the cheese and chili become one. Use as a dip with tortilla chips or use as a condiment on burgers, hot dogs, fries or anything else you might want to taste awesome. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 9707,"Bonus Recipe: EZ Cheesy Lasagna for Two 2 (1/4-inch-thick) eggplant slices (cut lengthwise from a long eggplant), patted dry 1 egg white or 2 tablespoons liquid egg whites 1/2 cup fat-free ricotta cheese 1 tablespoon chopped fresh basil 1/2 teaspoon chopped garlic 1/4 teaspoon salt Dash ground nutmeg 1 cup chopped mushrooms 1/2 tablespoon Italian seasoning 1 cup canned crushed tomatoes 2 sheets oven-ready lasagna noodles 1/4 cup shredded part-skim mozzarella cheese 1 tablespoon reduced-fat Parmesan-style grated topping Black pepper, optional Instructions: Preheat the oven to 425 degrees F. Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven until browned and softened, about 20 minutes, carefully flipping halfway through. Meanwhile, in a bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside. In a small bowl, combine Italian seasoning with crushed tomatoes. If you like, season with black pepper and additional salt, to taste. Mix well and set aside. Spray a large loaf pan with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice. Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, the remaining ricotta-mushroom mixture, the remaining 1/4 cup tomatoes, and the remaining eggplant slice. Evenly top with mozzarella and grated topping. Bake until the cheese starts to brown, 20 to 25 minutes. Serve and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9708,"Cranberry-Pear Mostarda 1 cup dried pears, chopped 2 1/2 tablespoons yellow mustard seeds 1 pound cranberries, thawed if frozen 1 1/2 cups sugar 1/2 cup dry vermouth Kosher salt 1 teaspoon mustard powder Instructions: Put the dried pears in a small heatproof bowl. Cover with 1/2 cup boiling water and let stand until plump, 5 to 10 minutes. Toast the mustard seeds in a dry medium saucepan over medium heat, tossing occasionally, until darkened (some may start to pop), about 5 minutes. Add all but 1 cup cranberries to the pan along with the sugar, vermouth, a pinch of salt and the pears with their soaking liquid. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Stir in the reserved 1 cup cranberries and 1/2 cup water; simmer until the cranberries soften, 3 to 4 minutes. Transfer to a bowl and refrigerate until cooled, about 2 hours. Stir together the mustard powder and 1 teaspoon cold water to make a paste. Stir into the cranberry sauce. Refrigerate until cold, at least 2 more hours and up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 9709,"Guacamole With Cumin-Dusted Tortilla Chips Peanut oil, for deep-frying 12 6-inch flour and/or blue corn tortillas, cut into quarters 1 tablespoon ground cumin Kosher salt 4 ripe Hass avocados, peeled, pitted and chopped 1/2 small red onion, finely diced 1 jalapeno pepper, finely diced Juice of 2 limes (about 1/4 cup) 1/4 cup chopped fresh cilantro Kosher salt and freshly ground pepper Instructions: Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt. Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 9710,"Rosettes 1 1/4 cups milk 1 vanilla bean split lengthwise 5 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon cardamom 1 1/2 cups flour 2 eggs, lightly beaten 2 quarts canola oil Rosette iron Confectioners' sugar for sprinkling Instructions: Pour milk into a small bowl and add the seeds scraped from the vanilla bean. Whisk to combine. In a bowl, combine the sugar, salt, cardamom and flour. Add the eggs, alternating with the milk. Whisk until smooth and thick. Let the batter stand for at least 30 minutes or refrigerate overnight. Heat the oil in a 4-quart saucepan over medium high heat until a deep frying thermometer registers 375 degrees F. Attach the rosette iron to its handle. Carefully dip the iron into the oil for 2 to 3 minutes. Blot with paper towel. Always reheat the rosette iron before dipping into the batter. Dip the hot iron into the batter up to the top edge. Do not allow the batter to coat the top of the iron. Submerge the iron in the hot oil and cook the rosette until lightly browned. Remove from the oil and gently remove the rosette from the iron, using a fork if necessary. If rosette pops out of the iron and falls into the oil, use tongs to retrieve it. Drain rosettes on paper towels. Sprinkle the rosettes with the confectioners' sugar before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9711,"Spice Rubbed Tri-tip 1 tablespoon Santa Maria-style seasonings 1 tablespoon BBQ spice (recommended: Red Barron BBQ Spice) 2 (4-pound) tri-tips, trimmed Instructions: Preheat the grill to medium. Sprinkle each seasoning onto a cutting board. Take the tri-tips and roll them over the sprinkled seasonings, making sure to coat all sides evenly. Place the tri-tips on the grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until desired doneness. Remove the tri-tips from the grill and let the meat rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 9712,"Collard Green Pesto Linguine 1 pound bunch collards, ribs discarded, leaves roughly chopped 1 (13-ounce) box whole-wheat linguine 1/4 cup pecans 1 1/4 cups grated Parmesan, plus extra for garnish 1/2 cup pitted kalamata olives 2 cloves garlic 1 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor. Add the linguine to the pot of salted boiling water and cook according to package instructions. Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste. To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 9713,"Pack-and-Pour Mango Soup 2 mangoes, peeled and pitted 2 cups orange juice 12 ounces low or non-fat plain yogurt 2 limes, juiced, plus more as needed Instructions: Cut the mango into a large dice.
Working in batches, puree the mango, orange juice, yogurt, and lime juice, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold. ","[Viognier, Vermentino, Sauvignon Blanc, Riesling]" 9714,"Irish Stout and Garlic Marinated Lamb Tenderloin Skewers with Honey Dipping Sauce 2 cups stout beer, such as Guinness Irish stout
2 tablespoons canola oil 2 tablespoons soy sauce 1 tablespoon toasted fennel seeds 1 tablespoon light brown sugar 1 tablespoon finely chopped fresh thyme 8 cloves garlic, chopped 2 pounds lamb tenderloin, cut into 1/2-inch cubes Salt and freshly ground black pepper
Salt and freshly ground black pepper Honey Dipping Sauce, for serving, recipe follows 1/2 cup clover honey 1/2 cup Dijon mustard 1/2 cup whole-grain mustard 1/4 cup prepared horseradish, drained 1/4 cup fresh mint leaves, finely chopped 1 tablespoon fennel seeds, lightly toasted and ground Salt and freshly ground black pepper Instructions: Whisk together the stout, 1/4 cup water, oil, soy sauce, fennel, sugar, thyme and garlic in a baking dish. Toss the lamb in the marinade to coat, and then cover and refrigerate at least 1 hour and up to 4 hours.
Preheat a grill or grill pan. Sprinkle the lamb with salt and pepper, and then thread 2 or 3 pieces onto each skewer so that the meat lays flat.
Grill the lamb until slightly charred and medium-rare, 2 minutes per side. Serve on a platter with the Honey Dipping Sauce on the side. Whisk together with the honey, mustards, horseradish, mint and fennel seeds. Season with salt and pepper, and then cover and refrigerate at least 30 minutes to allow the flavors to meld. ","[Dark Horse Pinot Noir, Cotes du Rhone, Chianti, Tempranillo]" 9715,"Frank's Italian Sauce (Spaghetti Sauce) 2 pounds ground beef 4 eggs 1 1/2 cups plain bread crumbs 3/4 cups grated Pecorino Romano cheese 2 garlic cloves, chopped 1/2 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon chopped fresh parsley leaves 1/4 cup olive oil 1 medium onion, chopped 1 garlic clove, chopped 1 (6-ounce) can tomato paste 2 (28-ounce) cans ground tomatoes 3/4 (28-ounce) can water (from empty ground tomato can), or 21 ounces water 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon chopped fresh parsley leaves Instructions: For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil. For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside. In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 9716,"Sungold Tomato Campanelle 1 1/2 teaspoons kosher salt, plus more for pasta water 1 pound campanelle pasta
1/4 cup olive oil, plus more to finish 2 cloves garlic, smashed and peeled
27 ounces (about 4 cups) sungold or cherry tomatoes, halved
1 cup freshly grated Parmesan, plus more to finish 1 cup freshly grated Pecorino Toscano cheese, or other mild sheep's milk cheese
1 cup chopped basil
Instructions: Bring a large pot of water to a boil over medium-high heat. Season well with salt. Add the pasta and cook for 3 minutes less than package directions, about 5 minutes. Drain well, reserving 1/2 cup of the pasta water. Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown. Add the tomatoes and the salt and cook, stirring often, until the tomatoes are just beginning to break down and release their juices, about 3 minutes. Add the pasta to the tomatoes and sprinkle with the Parmesan. Toss well to coat the pasta in the tomatoes. Sprinkle in the pecorino and basil and toss one more time to combine. Loosen the sauce with the reserved pasta water if needed. Serve with a drizzle of olive oil and more Parmesan if desired. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 9717,"Maine Sea Scallops with Braised Endives and a Brown Balsamic Butter Sauce 4 large Belgian endives 2 cups water 1 teaspoon sugar 1/2 lemon, juiced 2 teaspoons olive oil 12 large Maine sea scallops Salt and pepper 4 ounces unsalted butter 2 teaspoons balsamic vinegar 1 teaspoon chopped Italian parsley 2 teaspoons diced tomatoes 1 teaspoon chopped shallots Instructions: Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside. Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove. In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots. On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9718,"Chocolate Peanut Butter Globs 6 tablespoons (3/4 stick) unsalted butter 12 ounces semisweet chocolate chips, divided 2 ounces unsweetened chocolate 2 extra-large eggs 1 tablespoon instant espresso powder, such as Medaglia d'Oro 2 teaspoons pure vanilla extract 3/4 cup sugar 1/3 cup plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup whole walnut halves (not chopped) 1 cup whole pecan halves (not chopped) 2/3 cup peanut butter chips, such as Reese's Instructions: Preheat the oven to 325 degrees F. Line a few sheet pans with parchment paper. In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted. Remove from the heat and cool for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon. Set aside. With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula. In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans. Bake for 15 minutes exactly. Cool on the baking sheets.
","[Pinot Noir, Barolo, Tempranillo, Zinfandel]

" 9719,"Chivo Guisado 5 pounds boneless goat meat, cut into 1-inch cubes 1/2 cup lime juice 1/2 cup white vinegar 1/2 cup chicken bouillon powder Sofrito (see recipe below) 1/2 cup vegetable oil 1 cup tomato paste Two 1.4-ounces packets sazon 1/2 cup Djon Djon Haitian black mushroom (see Cook's Note) 1/2 cup vegetable oil Epis (see recipe below) 2 cups peas 3 cups jasmine rice 1/2 cup vegetable bouillon powder Half scotch bonnet pepper 3 cups water 10 sprigs of culantro or 1 bunch of cilantro 6 garlic cloves 1 bell pepper, seeded and stemmed 1 yellow onion, roughly chopped 3 cups water 10 sprigs of culantro or 1 bunch of cilantro 6 garlic cloves 4 whole cloves 1 bell pepper, seeded and stemmed 1 yellow onion, roughly chopped Instructions: For the goat: Toss the goat in a large mixing bowl with the lime juice and white vinegar then rinse the meat to remove the juice and vinegar. Toss the goat with the chicken bouillon powder and half the Sofrito (see recipe below), cover and refrigerate overnight. The next day, heat the oil in a slow cooker insert over medium-high (see Cook's Note), add the goat and sear, turning as needed, until browned, about 10 minutes. Add 6 cups of water, the tomato paste, sazon, and the remaining sofrito. Set the slow cooker to low and cook until the goat is fork tender, about 1 hour. For the Haitian Djon Djon: Soak the Djon Djon mushroom in 6 cups of water for 20 minutes. Strain, reserving the water and set aside. Heat the oil in a large saucepan over medium-high heat, add all the Epis (about 3 cups; see recipe below) and fry, stirring for 5 minutes. Add the reserved Djon Djon water and green peas and bring to a rolling boil. Lower to medium heat, add the rice, vegetable bouillon and scotch bonnet and cook for 20 minutes. Cover the pot, turn the heat down to low. Cook until the rice is tender and the liquid has been absorbed, about 10 minutes more. Serve the goat with the rice.
Blend the water, culantro, garlic, bell pepper and onion until smooth. Refrigerate for up to 3 days. Blend the water, culantro, garlic, cloves, bell pepper and onion until smooth. Refrigerate for up to 3 days. ","[Pinot Noir, Sauvignon Blanc, Garnacha, Chianti]" 9720,"Baja Fish Tacos with Chipotle Aioli Rojo Salsa 3 cups finely sliced green cabbage 1 cup finely sliced red cabbage
Kosher salt
2 tablespoons torn fresh cilantro leaves
1 lime
3/4 cup mayonnaise 1 tablespoon pureed chipotle in adobo
1 teaspoon dark agave syrup 1 pound boneless, skinless halibut fillets 1/4 cup cornstarch
1 teaspoon chili powder
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 1/2 cups lager beer, chilled
2 quarts canola oil
Twelve 5-inch fresh corn tortillas
1/4 cup grated Parmesan
1 cup Rojo Salsa, recipe follows Fresh Tortilla Chips, recipe follows 2 dried ancho chiles 2 dried guajillo chiles
2 dried pasilla chiles
4 quartered Roma tomatoes, stemmed
3 cloves garlic, peeled
1 jalapeno, seeded and stemmed
1 medium sweet onion, sliced
Kosher salt
Kosher salt Canola oil, for frying
24 thick, good-quality corn tortillas Instructions: For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime. For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed. For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter. Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels. Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm. To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side. To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips. Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool. Preheat the broiler. Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve. Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better). Heat 5 to 6 inches oil to 350 degrees F in a heavy pot. Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9721,"Coconut Chicken and Rice 1 15-ounce can coconut milk, preferably Thai style, well stirred Finely grated zest of 1 lime, plus wedges for serving 2 cloves garlic, grated 1 teaspoon finely grated fresh ginger, plus 1 teaspoon finely chopped 2 teaspoons packed light brown sugar Kosher salt 4 6- to 8-ounce skinless, boneless chicken breasts 1 tablespoon coconut oil, plus more for the grill 1 cup basmati rice 1 1/2 cups finely chopped broccoli florets 1/2 cup toasted unsweetened shredded coconut 2 scallions, chopped Instructions: Combine 1 cup of the coconut milk, the lime zest, half of the garlic, the grated ginger, brown sugar and 1/2 teaspoon salt in a medium bowl. Add the chicken and toss to coat. Cover and let marinate 8 hours or overnight. Preheat a grill to medium high. Remove the chicken from the marinade and season lightly with salt. Heat the coconut oil in a medium saucepan over medium heat. Add the remaining garlic and the chopped ginger. Cook, stirring, until softened but not browned, 1 to 2 minutes. Add the rice; cook, stirring, until slightly toasted, 1 to 2 minutes. Add the remaining coconut milk, 1 1/4 cups water and 1/2 teaspoon salt. Bring to a simmer, then stir and reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Meanwhile, brush the grill with coconut oil. Grill the chicken until well marked and cooked through, about 10 minutes, flipping halfway through. Transfer to a plate and loosely cover. Fluff the rice with a fork. Add the broccoli, toasted coconut and scallions to the pan; toss to combine. Let sit to slightly cook the broccoli, about 2 minutes. Divide the chicken and rice among plates. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9722,"Chicken Muffuletta with Spicy Olive Relish Mayonnaise Spicy Olive Relish Mayonnaise: 2 roasted red peppers (from a jar), drained 1/2 or 1 jalapeno cl, chopped (depending on how spicy you like) 2 cloves garlic, finely chopped 1/2 cup Hellmann's mayonnaise 3/4 cup prepared olive relish 1/4 cup coarsely chopped fresh flat leaf parsley 2 tablespoons red or white wine vinegar Muffuletta: 4 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and freshly ground black pepper 16 1/4-inch thick slices provolone cheese 1 large round loaf of bread, sliced in half crosswise Spicy olive relish Spicy Olive Relish Mayonnaise Aluminum foil 2 bricks or a cast iron pan and a few heavy cans. Instructions: Spicy Olive Relish Mayonnaise: Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside. Muffuletta:

1. Heat the grill to high or the grill pan over high heat.
2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 9723,"Sunny's Easy Chicken and Apple Sandwiches 8 slices multi-grain bread, toasted 1/4 cup finely chopped red onions 1/4 cup dried cranberries 12-14 ounces thinly sliced deli chicken 1/4 cup, plus 2 tablespoons Hidden Valley? Sandwich Spread & Dip - Spicy Chipotle Pepper & 4 ounces pepperjack cheese OR 1/4 cup, plus 2 tablespoons Hidden Valley? Sandwich Spread & Dip - Smoked Bacon Ranch & 4 ounces American cheese OR 1/4 cup, plus 2 tablespoons Hidden Valley? Sandwich Spread & Dip - Country Herb Ranch & 8 ounces muenster cheese OR 1/4 cup, plus 2 tablespoons Hidden Valley? Sandwich Spread & Dip - Oven Roasted Garlic Parmesan & 8 ounces provolone cheese 1 Granny Smith apple, cored, peeled and thinly sliced Instructions: Spread on the love. Spread one side of each piece of toasted bread with 1 tablespoon of your favorite Hidden Valley? Sandwich Spread & Dip flavor. Choose your cheese. Pick the corresponding cheese and put a slice of cheese on each piece of prepared bread, on the spread side. Add the veggies and fruit. Simply divide the apple slices, dried cranberries and onions into 4 equal portions and layer on 4 of the prepared slices. Layer on the meat and eat. Divide the deli meat into 4 equal portions and place on the veggies and fruit side of the slices. Top each deli meat-topped slice with a cheese-topped slice and dig in! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9724,"Praline Pound Cake 4 sticks (1 pound butter) minus 1 heaping tablespoon, cut into chips and softened 1 pound sugar (about 2 1/2 cups) 10 eggs, separated 2 teaspoons vanilla extract 1 pound all-purpose flour (about 3 1/2 cups) 1 teaspoon baking powder Pinch salt 1 teaspoon grated lemon zest 1 cup crumbled Creamy Pralines, recipe follows 2 tablespoons dark rum 1 cup granulated sugar 1/2 cup sweetened condensed milk 1 teaspoon vanilla extract 1 cup (packed) light brown sugar 2 tablespoons light corn syrup 2 tablespoons butter Pinch salt 1 1/2 cups pecan pieces Instructions: Preheat the oven to 350 degrees F. Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter. Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula. In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes. In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing. Divide the batter equally between the pans. To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch. The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated. In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9725,"Fettuccine Alfredo 18 ounces fresh fettuccine 2 1/2 cups heavy cream 1/2 cup fresh lemon juice 12 tablespoons unsalted butter 2 cups grated Parmesan 2 teaspoons grated lemon zest Pinch freshly grated nutmeg Salt and freshly ground white pepper Instructions: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 9726,"10,000 Island Dressing with Layered Salad 1 cup mayonnaise 3 tablespoons mustard, preferably Dijon 1/3 cup chili sauce 3 tablespoons capers, drained 1/3 cup piquante peppers, preferably Peppadews, seeded and diced 1 large hard-boiled egg, finely chopped 3 tablespoons finely chopped dill pickles 2 tablespoons finely chopped green onions 1/2 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 2 small beets or 1 large Olive oil, for roasting beets Kosher salt and freshly cracked pepper 3/4 cup diced bacon 1 head iceberg lettuce, cut into 2-inch chunks 1 head red leaf lettuce, cut into 2-inch chunks 2 avocados, halved, pitted, peeled and sliced 1 red onion, thinly sliced 1 1/2 cups grape tomatoes 3 hard-boiled eggs, chopped 1 English cucumber, peeled, seeded and thinly sliced Instructions: Dressing: In a glass bowl, add the mayonnaise, mustard and chili sauce and mix well. Add the capers, peppers, chopped egg, pickles and green onions. Fold everything together and season with the salt and pepper. Transfer to a glass jar or plastic container and refrigerate for 30 minutes to 24 hours. Salad: Preheat the oven to 350 degrees F. Wash and prepare your vegetables. Trim the ends of the beets, drizzle with olive oil, sprinkle with salt and pepper, to taste, and wrap in foil. Put them on a cookie sheet and roast in the oven until tender, about 1 hour or longer. Remove them from the oven and let cool. Once cooled, peel and cut them into julienne pieces. Saute the diced bacon in a small skillet over medium-high heat until just crisp. Remove the bacon from the skillet to a paper towel. In a clear glass bowl with slanted sides, layer your salad, starting with 1/3 of the iceberg, then the beets, 1/3 of the red leaf lettuce, then the avocado. Keep going with 1/3 of the iceberg, then the onions, 1/3 of the red leaf lettuce, then the tomatoes. Finish with the final portion of iceberg, then the eggs, the final layer of red leaf, then the cucumber. Top the entire salad with the dressing and garnish with the bacon. Toss at the table and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9727,"Love Potion 2 shots cognac-based red passionfruit liqueur (recommended: Alize) 1 shot red cranberry juice 1/2 shot half-and-half Whole strawberry, for garnish Instructions: Combine all ingredients in a cocktail shaker filled with ice cubes. Shake vigorously and strain into rocks glass with ice. Slice half way up middle center of strawberry and slide onto glass edge to garnish. ","[Cognac, Merlot, Pinot Noir]" 9728,"Cacao Nibs Rub on Tri Tip or Skirt Steak 2 tablespoons Scharffen Berger Cacao Nibs 2 teaspoons dried red pepper flakes 1 teaspoon ground cumin 1/2 teaspoon ground mustard 1/2 teaspoon chili powder 1/2 teaspoon ground allspice 2 tablespoons brown sugar, packed 2 tablespoons kosher salt 1 (2 1/2-pound) tri tip roast Instructions: To make the rub: Combine all ingredients except the roast, in the bowl of a food processor, spice grinder, or mortar and pestle. Grind until the nibs break into particles the size of large grains of sand. Use immediately or store in a tightly covered jar for up to 1 month. Rinse and pat the roast dry with paper towels. Generously cover the meat with the rub and wrap in foil or plastic wrap. The roast can marinate overnight in the refrigerator. Remove the roast from the refrigerator and bring to room temperature. In the meantime, fire up the grill. Prepare the grill for indirect cooking, with the coals to either side. Place the meat on the grill, fat side up, not directly over the coals. The internal grill temperature should be between 275 and 300 degrees F. Grill the meat for 40 minutes. Check the internal temperature with an instant-read thermometer. For medium rare meat, remove from the grill when the thermometer registers 125 degrees F. Let the roast sit, loosely covered with foil, for several minutes before slicing. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 9729,"Chocolate Shooting Stars with Strawberry Coulis 1/2 cup Dutch cocoa 2 cups whole wheat pastry flour 2 tablespoons baking powder 2 tablespoons baking soda 1 teaspoon sea salt 1 cup maple syrup 1 cup corn oil 6 ounces tofu, pressed dry 3/4 cup vanilla soy milk 1 tablespoon pure vanilla extract 1 tablespoon orange juice 1 cup non-dairy, grain-sweetened chocolate chips Glaze:
1 cup Dutch cocoa 1/4 cup corn oil 1/4 cup vanilla soymilk 2 tablespoons pure vanilla extract Strawberry Coulis, recipe follows 2 cups of fresh strawberries, hulled or thawed frozen strawberries (12 ounces) 2 tablespoons of maple syrup, unless you have freshly picked berries in season 2 tablespoons of organic apple juice, plus additional as needed to thin sauce 2 teaspoons of Grand Marnier, or your favorite orange liqueur Fresh strawberry slices for garnish Instructions: Preheat oven to 350 degrees. In a large bowl, sift cocoa, pastry flour, baking powder, baking soda, and sea salt. In a blender, combine maple syrup, corn oil, tofu, soy milk, vanilla extract and orange juice. Blend until the mixture achieves a smooth and even consistency. Add the wet ingredients to the sifted dry ones. Spoon the batter into oiled a floured star-shaped individual cake pans, filling them no more than 3/4 of the way full. Place about 10 chocolate chips in the center of the batter in the mold to form a \gooey\ center. Bake the cakes for 15 to 18 minutes. Glaze: Sift the cocoa. Whisk it together with maple syrup, corn oil and vanilla. On a low flame, stirring constantly, heat for 3 to 5 minutes. Refrigerate until glaze cools. In a food processor combine the strawberries, maple syrup, and apple juice. Process until mixture is smooth, being careful not to over-process the berries or they will discolor. Add more apple juice as necessary if sauce is too thick. Strain mixture through a fine sieve into a nonreactive bowl. Stir in the liqueur. This coulis will keep in the refrigerator for up to 3 days. ","[Pinot Noir, Chianti, Tempranillo, Grenache]

" 9730,"Quinoa-Stuffed Piquillo Peppers 1 small zucchini, chopped (about 5 ounces) 1/4 cup chopped white onion
1/2 jalapeno pepper
1 cup fresh cilantro leaves
1 tablespoon fresh lime juice
Kosher salt and finely ground black pepper Kosher salt and finely ground black pepper
Kosher salt and finely ground black pepper1/2 cup golden raisins Quinoa and Goat Cheese Piquillo Peppers: 1 cup quinoa
Kosher salt
1 tablespoon extra-virgin olive oil
6 ounces goat cheese, crumbled 1/2 cup golden raisins One 14-ounce jar piquillo peppers, rinsed and drained Instructions: Preheat the oven to 350 degrees F. For the zucchini salsa: Puree the zucchini, onion, jalapeno, cilantro, lime juice, 1 teaspoon salt and 1/4 teaspoon pepper in a blender. For the quinoa and goat cheese piquillo peppers: Bring the quinoa, 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce to a simmer, cover and cook until tender, about 10 minutes. Drain and toss with the olive oil. Let cool about 10 minutes. Fold in the goat cheese and raisins. Stuff the quinoa filling into the piquillo peppers and place them in a 2-quart baking dish and cover with foil. Heat the peppers until the filling is hot throughout, about 20 minutes. Serve the peppers with the zucchini salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 9731,"Pimm and Proper Ice Cream Floats 1 pound strawberries, hulled and chopped 1/4 cup sugar 1 cup Pimm's No. 1 gin 8 small scoops strawberry ice cream 1/2 liter lemon-lime soda 4 strawberries, for garnish Instructions: Make the syrup: In a small saucepan, combine the strawberries, sugar and 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium and simmer until thickened, about 20 minutes. Strain, return to the saucepan and reduce for 10 more minutes, or until the syrup is thick enough to coat a spoon. Chill until ready to serve. Make the floats: Mix 1 tablespoon strawberry syrup with 2 tablespoons gin in each glass; add 2 scoops ice cream, top with the soda and garnish with a strawberry. ","[Gin, Prosecco, Moscato, Riesling]" 9732,"Cookies and Cream 1 cup milk 3 cups cream 15 amaretto cookies 8 tablespoons sugar, plus 1/4 cup 1 vanilla bean, split and scraped 5 sheets gelatin 2 cups pitted cherries 1/4 cup Vin Santo Instructions: Combine milk, cream, cookies, 8 tablespoons sugar, and vanilla bean in a medium saucepan and bring to a simmer. Turn off heat and let rest for 5 minutes. Bloom gelatin in a bowl of cold water. Puree the amaretto cookie mixture. Remove gelatin, combine with all other ingredients. Pass through a chinois. Cool and pour into 4 individual ramekins. Refrigerate until set, about 1 1/2 hours. Combine cherries, Vin Santo, and 1/4 cup sugar in pot. Simmer for 5 minutes. Remove from heat and let cool. To serve, turn each ramekin upside-down over a dessert plate to release panna cotta. Top with a spoonful of marmallata. ","[Chardonnay, Moscato, Riesling, Brachetto]" 9733,"Homemade Chicken Tamales 24 dried corn husks Boiling water 2 tablespoons extra-virgin olive oil 2 pounds chicken thighs, with skin and bone 1 medium onion, chopped 4 garlic cloves, chopped 2 tablespoons chopped fresh cilantro 1 tablespoon chili powder 2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon cayenne 1 cup (4-ounces) shredded Monterey Jack cheese Salsa Roja, recipe follows Classic Southern Cornbread, recipe follows 1 pound tomatillos, husks removed 10 dried chiles de arbol 1(8-ounce) can tomato sauce 1/2 medium white onion, coarsely chopped 1 garlic clove, crushed 2 cups yellow or white cornmeal, preferably stoneground 3/4 cup all-purpose flour 2 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 cups buttermilk 2 large eggs, beaten 1/4 cup vegetable oil, preferably sunflower, plus additional for the pan Instructions: To make the tamales: Place the corn husks in a large bowl and add enough boiling water to cover. Submerge in the water by weighting down with another bowl. Let stand until the husks soften, about 1 hour. Drain well and pat dry. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned, about 10 minutes. Transfer to a plate. Add the onion to the fat in the skillet and cook, stirring often, until softened, about 3 minutes. Add the garlic and stir until fragrant, about 1 minute. Stir in the cilantro, chili powder, cumin, salt, and cayenne. Return the chicken to the skillet and add enough cold water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, about 45 minutes. Transfer the chicken to a plate. Cool until easy to handle. Discard the skin and bones and coarsely chop the meat. Transfer to a medium bowl. Meanwhile, let the cooking liquid stand off the heat for 5 minutes. Skim off and discard the fat on the surface. Return the skillet to the stove and bring to a boil over high heat. Cook until the liquid is reduced to a thick glaze, about 20 minutes. Scrape the glaze onto the chicken, then add the cheese. To make the tamales, place a corn husk on the work surface. Spread about 3 tablespoons of the Classic Cornbread batter in a 2 to 3-inch square area in the center of the husk. Place 1 heaping tablespoon of the chicken in the center of the batter and top with about 1 tablespoon of the batter. Fold the sides of the husk to enclose the batter (the tamale is now about 2 1/2 inches wide). Fold over the ends of the husk so the tamale is about 3 inches long. Place the tamale, smooth side up, on the work surface. Using kitchen twine, tie up the tamale with kitchen string, gift-box fashion. Repeat with the remaining husks, batter and chicken. (You may have some husks left over since you soaked more than you needed, in case some got torn.) Stand the tamales up, side by side, in a steamer inserted in a large pot. Add enough water to the pot to barely reach the bottom of the steamer. Cover tightly and bring to a boil over high heat. Reduce the heat to low. Steam the tamales until the batter is firm (open a tamale to check), about 1 hour. (The tamales can be made up to 8 hours ahead, cooled, and refrigerated. Steam over boiling water for 15 minutes to reheat.) Serve hot, with the Salsa Roja passed on the side. Bring a large saucepan of water to a boil over high heat. Add the tomatillos and cook just until softened, about 10 minutes. Drain. Heat a heavy skillet (preferably cast iron) over high heat until very hot. Cook the chiles, turning frequently, until they turn a darker shade, about 3 minutes. Do not burn them. Transfer to a plate and cool. Cut open and discard the seeds and stems. (Wear plastic gloves if your hands are sensitive, and do not touch your eyes or other delicate parts of your body until you wash your hands well.) Puree the tomatillos, chiles, tomato sauce, onion, and garlic in a blender or food processor. Season, to taste, with salt. Cool completely. (The salsa can be prepared up to 3 days ahead, covered, and refrigerated.) Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened ? do not overbeat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 9734,"Frosty Fruit Smoothie 1 cup orange juice or other fruit juice 2 teaspoons Benefiber?* 1 banana 2 cups frozen fruit of your choice - peaches, berries, melon, or whatever you have Instructions: Place the juice and Benefiber® in a blender and blend 30 seconds. Add the banana and blend until smooth. Blend in the frozen fruit. Each serving provides 8.7 g of fiber. *Read product label before recipe preparation. ","[Chardonnay, Moscato, Riesling]" 9735,"Slow-Cooker Mulled Wine 4 cloves 3 whole star anise
2 cinnamon sticks
1 bottle red wine
1/4 cup sugar, optional (depending on sweetness of wine)
2 strips orange zest, removed with a vegetable peeler
1 1/2 cups orange juice, freshly squeezed and strained, or store-bought
1 small sprig rosemary, plus sprigs for garnish
Instructions: Wrap the cloves, star anise and cinnamon in a small square of cheesecloth and secure it with kitchen twine. Combine the wine, sugar if using, orange zest, orange juice, rosemary and the spice pouch in a slow cooker. Cook on low heat until hot, about 1 hour. Adjust the slow cooker to the \warm\ setting. Serve in mugs with a rosemary sprig as garnish. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 9736,"Hawaiian Pork n' Greens 1 tablespoon kosher salt, plus more for seasoning 1 teaspoon sugar 1 teaspoon ground dried oregano 1 teaspoon black pepper, plus more for seasoning 1 teaspoon white pepper 1/2 teaspoon cayenne pepper 2 (1-pound) pork tenderloins 3 tablespoons olive oil, divided 1 red onion, roughly chopped 1/2 pineapple (or 3 cups cubed pineapple), cut into 1/2 inch cubes 2 garlic cloves, minced 1/2 teaspoon red chili flakes 10 ounces spinach, washed and cut crosswise into 3 inch pieces 1/4 cup chicken broth Instructions: Preheat the oven to 350 degrees F. In a small bowl, mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black pepper, white pepper, and cayenne. Rub the mixture over tenderloins to coat. In a straight-sided oven-proof skillet large enough to fit the entire length of the loins, heat 2 tablespoons of the oil over medium heat. When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side. (Depending on the size of the skillet, you may need to sear in batches.) Transfer to the oven and bake until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the skillet from the oven and transfer the roasts to a cutting board. Loosely cover with aluminum foil and let rest 10 minutes. Heat the skillet over medium heat, add the remaining oil, the onions, pineapple and garlic. Saute until the pineapple caramelizes slightly. Add the red pepper flakes and saute a few minutes more. Stir in the spinach and season with salt and pepper, to taste. Add broth, cover and cook the spinach until it wilts. Slice the pork and arrange on a serving platter. Serve with the greens and pineapples. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 9737,"Soy Honey Brine 1 cup soy sauce 11/2 cups honey 1/4 cup salt 1/2 gallon apple juice 1 pound pork belly Instructions: In a large saucepot, simmer first three ingredients until solids are dissolved. Add apple juice and submerge pork belly in mixture. Place in the- refrigerator for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 9738,"Italian Antipasto Salad 1/2 head romaine lettuce, cut into bite-size pieces 1/2 head butter lettuce, cut into bite-size pieces 1/2 head iceberg lettuce, cut into bite-size pieces 1 cup rinsed canned red kidney beans, patted dry 1 cup rinsed canned garbanzo beans, patted dry 8 ounces salami, cubed 6 ounces Provolone, cubed 2 tomatoes, coarsely chopped Red Wine Vinaigrette, recipe follows Salt and freshly ground black pepper 1/2 cup red wine vinegar 3 tablespoons lemon juice 1 teaspoon honey 2 teaspoons salt 1 cup olive oil Salt and freshly ground black pepper Instructions: Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste. Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve. ","[Barolo, Chianti, Rioja, Tempranillo]" 9739,"Levain (Starter) 1 1/4 cups 20-percent bran wheat flour 1 full batch of chef Instructions: Add the flour directly into the container with the full batch of room-temperature, batter-like ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours. The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. Learn more about the levain starter, including how to maintain and nourish the chef, in Dan Lieder's book \Bread Alone. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 9740,"Crepes with Smoked Salmon and Lemon-Herb Sour Cream 1 cup quick mix flour (recommended: Wondra) 1 cup milk 1/3 cup cold water 3 eggs, beaten 4 tablespoons melted butter, plus more for pan Pinch kosher salt 1 cup sour cream or creme fraiche 1 lemon, zested and juiced 1/4 cup minced dill 2 tablespoons snipped chives 2 tablespoons chopped capers Kosher salt and freshly ground black pepper 4 ounces smoked salmon Caper berries, for garnish, optional Instructions: In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes. When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat. Ladle a few tablespoons of batter into the center of the hot pan. Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl. Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds. If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter. When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.) Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste. To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9741,"M&M Magic Bars 1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the dish 14 chocolate graham crackers
One 14-ounce can sweetened condensed milk One 10-ounce bag mint chocolate chips 1 cup cocktail peanuts, coarsely chopped 2 cups mini marshmallows 1/2 cup red and green candy-coated chocolates, such as M&M's 1/2 cup coarsely chopped candy canes 1/4 cup red and green sprinkles Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil. Pulse the graham crackers into fine crumbs in a food processor. Add the melted butter and pulse to combine (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Sprinkle the chocolate chips, peanuts, marshmallows, M&M's, candy canes and sprinkles over the condensed milk.
Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Let cool completely, about 1 hour. Using the foil liner as handles, lift the bars out of the baking dish; remove the foil. Cut into 24 bars. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 9742,"Kilmore Quay Fisherman's Pie 1 1/2 cups corn flakes 2 hard-boiled eggs, chopped 2 tablespoons bread crumbs 1 tablespoon chopped parsley leaves 1/2 cup unsalted butter 1 cup diced leek 1/3 cup diced carrots 1/2 diced onion 1/2 cup dry white wine 2 cups fish stock 1 cup diced potatoes 4 cups boneless haddock, cut into a large dice 3/4 cup chopped smoked salmon 3/4 cup heavy cream 3 tablespoons roughly chopped cilantro leaves 1/2 teaspoon lemon juice Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. In bowl, mix the cornflakes, egg, bread crumbs, and parsley. Set the topping aside. Heat the butter in a large saucepan over medium heat. Add the leek, carrot and onion and cook, stirring, until tender. Add the wine and reduce by half. Add the stock and potato and bring to a boil. Lower the heat and simmer until the potato is tender. Add the haddock, and salmon and simmer, covered, until just cooked through, about 5 minutes. Add the cream and cilantro and bring to a boil. Stir in the lemon juice. Season with salt and pepper, to taste. Ladle the fish mixture into 4 (6-inch) round ovenproof bowls or ramekins. Sprinkle with the topping and bake until lightly browned, about 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9743,"Mini Meatballs 2 pounds lean ground beef
8 ounces ground pork
2 cups Italian flavored breadcrumbs
1 cup milk
1/2 cup fresh parsley leaves, finely chopped
4 medium eggs, lightly beaten
2 cloves garlic, minced
1 medium onion, minced
Salt and pepper
Salt and pepper Instructions: Preheat the oven to 350 degrees F. In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes. Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 9744,"Beer-Basted Pulled Pork Roast 6 cups beer 2 1/2 cups packed dark brown sugar 1 1/2 cups apple cider vinegar 1 1/2 tablespoons chili powder 1 1/2 tablespoons ground cumin 1 tablespoon dry mustard 2 teaspoons salt 2 teaspoons dried crushed red pepper 2 bay leaves One 5- to 8-pound Boston pork butt Instructions: Bring first 9 ingredients to a boil in a very large pot. Reduce heat and simmer 1 minute to blend flavors. Place pork in a large Dutch oven, pour half the liquid over the pork. Cover and place the pork in a 300 degree preheated oven. Roast for 4 to 5 hours. Boil remaining liquid over medium high heat, stirring occasionally. Pay careful attention to the sauce near the 30 minute mark, if the mixture gets foamy, remove from heat. Cook until reduced to the consistency of syrup, about 40 minutes. Discard bay leaves and let cool for about 15 minutes. Mixture will thicken considerably as it cools. Top roasted pork with BBQ sauce. ","[IPA, Brown Ale, Merlot, Cabernet Sauvignon]" 9745,"Wilted Spinach 3 ounces smoked bacon, sliced 1 tablespoon unsalted butter, plus 1 1/2 tablespoons 8 mushrooms, sliced 12 ounces baby spinach Salt and freshly ground black pepper Instructions: In a small pan, cook the bacon until crispy. Remove from pan and set aside. Add 1 tablespoon of the butter in the same pan and saute the mushrooms for 1 to 2 minutes. Add the remaining 1 1/2 tablespoons butter and melt. Add the spinach and cook until it is wilted. Return bacon to the pan and heat through. Adjust seasoning, to taste, with salt and pepper. Keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9746,"Bourbon Bow Ties 1 1/4 cups sugar 1 vanilla bean, split lengthwise, seeds scraped out (pod reserved) 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 5 large egg yolks 2 tablespoons bourbon 1 1/2 teaspoons pure vanilla extract 2 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 1/2 cup sour cream Vegetable oil, for frying Instructions: Combine 1 cup sugar, the vanilla pod, cinnamon, allspice and nutmeg in a large bowl. Work the vanilla seeds into the mixture with your fingers until incorporated; set aside. Beat the remaining 1/4 cup sugar, the egg yolks, bourbon and vanilla extract in a medium bowl with a mixer on medium-high speed until light and creamy, about 2 minutes. Beat in the flour and salt in 2 batches, alternating with the sour cream, until just combined. Continue beating until the dough starts to pull away from the side of the bowl, about 3 minutes (it will be sticky). Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap; let sit at room temperature 30 minutes. Line a baking sheet with parchment paper. Cut the dough in half; roll out each half into a thin 9-inch square on a floured surface. Cut each square into 1-by-3-inch strips. Cut a 1-inch slit lengthwise in the center of each strip; insert one end of the strip into the opening, pull through and twist to make a bow tie shape. Transfer to the prepared baking sheet. Set a rack on another baking sheet. Heat 2 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches of 6 to 8, fry the cookies, turning once, until golden brown and crisp, 3 to 4 minutes. Transfer to the rack with a slotted spoon; toss in the spiced sugar while still warm. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 9747,"Breakfast/Dinner Bread Pudding Butter, for the baking dish 3 tablespoons oil 2 pounds lunch meat, diced (I'm using a combination of ham and bacon) 1 cup diced onion (I'm using yellow) 2 cups whole milk 1 teaspoon paprika (I'm using smoked) 1/2 teaspoon cl flakes, optional 6 large eggs Kosher salt and freshly ground black pepper 2 cups grated cheese (I'm using Cheddar) 10 slices day-old bread, torn up (I'm using sandwich bread) Maple syrup, for serving, optional Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with foil and set aside. Butter a large baking dish. Heat a large saute pan over medium heat and add the oil. Add the bacon and cook until crisp, 3 to 4 minutes. Add the onion and cook until tender, another 4 to 5 minutes. Mix in the ham, then set aside to cool.
In a large bowl, whisk together the milk, paprika, cl flakes if using, eggs and some salt and pepper. Add the bacon, onion and ham mixture, stirring to combine. Fold in the Cheddar and bread, making sure the bread is soaked in the custard.
Transfer the mixture to the prepared baking dish and gently press down. Cover the dish with foil, transfer to the lined baking sheet and bake for 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Let rest for 5 minutes before serving. Serve with maple syrup, if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9748,"Skillet Fried Pizza with Roasted Mushrooms and Charred Broccoli Rabe Pesto 2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (about 110 degrees F) 3 1/2 cups all-purpose flour 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 1 scant tablespoon honey 1 pound broccoli rabe, washed and the ends trimmed 8 to 10 tablespoons extra-virgin olive oil Salt 2 teaspoons paprika 2 cloves garlic, peeled 1 1/2 cups grated Parmesan 1/2 cup basil leaves, stemmed, washed and dried Mushrooms: 1 pound white button mushrooms, washed and the stems trimmed Garlic powder 1 pound fresh mozzarella, thinly sliced Instructions: For the dough: In a bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, \sift\ about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Add the dough to a lightly oiled bowl. Cover with plastic wrap and let it \rest\ in a warm place until it has doubled in volume, about 1 1/2 hours. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to \rest\ for an additional 15 minutes. Flatten each ball, 1 at a time, and roll into a 6-inch round. Make the pesto: In a medium bowl, add the broccoli rabe, 2 tablespoons of the olive oil and salt and the paprika to taste; stir to combine. Heat a large saute pan over high heat and add the broccoli. Keep the heat high, allowing it to brown and char on the edges. When the broccoli rabe is tender when pierced with the tip of a knife, remove from the heat and allow it to cool. Put the broccoli rabe on a cutting board and finely chop. Transfer to a bowl. Put the garlic through a garlic press and add to the bowl. Stir in the Parmesan, 2 more tablespoons of the olive oil and the basil leaves. Taste for seasoning. Cook the mushrooms: In another saute pan, over medium heat, add the mushrooms and a tablespoon of the olive oil. Season with salt and garlic powder, to taste. Cook until they release their water, 8 to 10 minutes. Preheat the oven to 400 degrees F. In a cast iron skillet, large enough to hold a pizza round, heat 2 tablespoons of the olive oil over medium heat. When the oil begins to smoke lightly, shut the heat off under the skillet and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round to its second side. Season with salt and pepper. Repeat with remaining dough. Finish the pizzas: Arrange all of the browned rounds on baking sheets and layer with the mozzarella slices, broccoli rabe pesto and a sprinkling of mushrooms. Bake in the oven for a few minutes until the cheese melts. Season with salt and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 9749,"Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables 12 medium Brussels sprouts 2 medium red onions 1/2 cup extra-virgin olive oil 3 medium parsnips 3 medium carrots 3 celery stalks, peeled Finely ground sea salt 1/4 cup Fennel Spice Rub, recipe follows 1 (4 pound) chicken plus 2 bone-in chicken breasts 2 to 3 garlic cloves, smashed 1/4 pound pancetta, cut into strips about 1/2-inch thick and 1-inch long, optional 1 pound giant white beans, such as Corona, precooked or canned with liquid 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons grey salt Instructions: Trim the Brussel sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes. Drain and set aside. Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops. Wipe dry the casserole dish and heat 1/4 cup oil in it. When the oil is hot but not smoking, add the onions. While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions. While the parsnips and onions are cooking, cut the carrots and celery in the same manner as the parsnips and add to the vegetables already cooking in the casserole dish. Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed. Add the cooked Brussels sprouts to the dish. Season with salt, to taste. Cook until all the vegetables are well browned, about 10 minutes, turning as needed. Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat. Remove the vegetables from the casserole dish and set aside. Preheat the oven to 425 degrees F. Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast). Heat the remaining 1/4 cup of oil in the casserole dish over high heat. Season the chicken pieces well on both sides with the remaining Fennel Spice Rub. When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary. Cook until the chicken is dark brown on all sides, about 12 to 15 minutes. Remove the chicken from the dish. Tilt the pan and pour off all but 2 tablespoons of fat. Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes. Add the beans and their liquid into the casserole dish with the pancetta. Bring to a simmer. Add the reserved vegetables and the chicken, skin side up. Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes. Let rest at room temperature for 10 to 15 minutes before serving warm. 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. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9750,"Shrimp Pad Thai 1 1/2 tablespoons vegetable oil, divided 1 tablespoon garlic, minced 1 tablespoon ginger, minced 16 large shrimp, peeled and deveined 1 egg, lightly beaten 2 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon rice wine vinegar 1/2 teaspoon red crushed pepper flakes 1 teaspoon brown sugar 7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained 1/2 cup bean sprouts 3 scallions, sliced 1 cup freshly chopped cilantro leaves 1 lime, zested and juiced Instructions: Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl. Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp. Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly, add the drained noodles, and cook for 5 minutes. Add the bean sprouts, chopped scallions, and cilantro. Mix well and continue to cook until noodles are heated through. Season, if necessary, with a little more soy sauce or fish sauce, sprinkle in lime zest and juice, and serve while hot! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9751,"Roasted Carrots with Carrot Top Pesto 12 to 14 medium carrots with tops (about 1 1/2 pounds) 5 to 6 tablespoons extra-virgin olive oil
2 teaspoons sweet curry powder
Kosher salt and freshly ground black pepper 1 tablespoon dark brown sugar
1/2 cup walnut halves
1 cup fresh basil leaves, tightly packed
1 tablespoon honey
2 teaspoons apple cider vinegar
Instructions: Preheat the oven to 375 degrees F. Trim and reserve the carrot tops. In a large bowl, toss the carrots with 2 tablespoons olive oil and the curry powder and salt. Arrange the carrots in a single layer on a baking sheet and roast until tender when pierced with the tip of a knife, 15 to 20 minutes. Sprinkle with the brown sugar and roast 2 to 3 minutes more. Remove and cool. In the food processor, pulse the walnuts a few times to break them up. Add the basil, carrot tops, honey, 3 tablespoons olive oil, a pinch of salt and 1/4 cup cold water. Pulse until combined but not completely smooth. If dry or too chunky, add another tablespoon olive oil or 1 to 2 tablespoons water to loosen. Transfer to a medium bowl. Taste for seasoning. Transfer the carrots to a serving platter. Stir the vinegar into the pesto and spoon the pesto over the roasted carrots. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9752,"Dirty Pickle Ice 8 ounces gin or vodka 1/2 teaspoon dry vermouth 2 tablespoons chilled dill pickle juice 2 pickled okra spears Instructions: Add ice halfway up the cocktail shaker. Add gin, vermouth and pickle juice. Shake well and strain into 2 martini glasses. Garnish with a pickled okra spears. ","[Gin, Vodka]" 9753,"French Onion Soup 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups) 1/4 pound unsalted butter 1 bay leaf 1/2 cup medium-dry sherry 1/2 cup brandy or Cognac 1 1/2 cups good dry white wine 4 cups beef stock 4 cups veal stock 1 tablespoon kosher salt 1/2 teaspoon freshly ground white pepper Freshly grated Parmesan Instructions: In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9754,"Maple-Roasted Sweet Potatoes 2 pounds small sweet potatoes (about 5), peeled and cut lengthwise into 1-inch wedges 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 1 tablespoon pure maple syrup 1/2 teaspoon finely grated lemon zest Sea salt and freshly grated nutmeg, to taste, for serving Instructions: Preheat the oven to 425 degrees F. Toss the sweet potatoes on a large, foil-lined rimmed baking sheet with the oil; season, to taste, with salt and pepper. Roast the potatoes for 20 minutes. Remove the pan from the oven and toss the potatoes with the syrup. Back in the oven, roast, tossing twice, until the potatoes are beginning to brown and are tender, about 15 minutes more. To serve, sprinkle warm potatoes with freshly grated lemon zest, sea salt, and nutmeg to taste. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9755,"Hot Pepper Chicken Under a Brick with an Orange and Poppy Seed Dressed Salad 4 large chicken legs and thighs, bone in, skin on or, 4 chicken breasts, bone-in, skin on Salt Freshly ground black pepper 1 teaspoon crushed red pepper flakes 1 rounded tablespoon Dijon mustard 5 tablespoons extra-virgin olive oil, plus more, for drizzling, divided 2 to 3 tablespoons finely chopped banana pepper rings 2 tablespoons hot pickled pepper juice Handful freshly chopped flat-leaf parsley 1 tablespoon orange marmalade 1 teaspoon poppy seeds 2 tablespoons red wine vinegar 1/2 seedless cucumber, thinly sliced 4 plum tomatoes, thinly sliced 1 bunch arugula or watercress, cleaned and chopped Crusty bread, cut into slices, for mopping 1 garlic clove, cut in 1/2 Instructions: Season the chicken with salt and pepper. Combine crushed red pepper, mustard and about 2 tablespoons oil in a small dish. Slather the mixture over the skin of the chicken. Place chicken face down in a nonstick skillet. Set loose foil over chicken then a plate or smaller pan on top and weigh it down with a brick or heavy cans. Place pan over medium to medium-high heat and cook. After 18 minutes flip the chicken to get some color on the other side. Reduce the heat from medium to medium-low and cook for another 2 minutes, until cooked through. Remove weight, turn chicken over and sprinkle with chopped hot peppers then douse with pepper juice and top with parsley. While chicken cooks, transfer the marmalade to a microwaveable dish; give it a zap just to loosen it up. Remove from the microwave and whisk together the marmalade and poppy seeds and vinegar then stream in 3 tablespoons extra-virgin olive oil. Toss cucumbers, tomatoes and greens with the dressing and season with salt and pepper. Turn broiler on. Place bread under broiler and broil until charred or toasted. Remove from the broiler and rub with cut garlic, drizzle with olive oil and rub bread in the pan juices after the chicken comes out. Serve chicken with salad and soaked bread. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 9756,"Chicken Parmesan 4 boneless skinless chicken breast halves (about 2 pounds) 1 1/2 teaspoons salt 5 cups bread crumbs 1 tablespoon dried oregano 1 tablespoon dried thyme Freshly ground black pepper All-purpose flour, for dredging 6 large eggs, beaten 2 tablespoons whole milk Vegetable oil, for frying Olive oil, as needed 7 cups Quick Marinara Sauce, recipe follows 2/3 cup grated Parmesan, divided 1 pound fresh mozzarella, thinly sliced 3 tablespoons extra-virgin olive oil 1 small onion, diced 4 cloves garlic, chopped 2 teaspoons dried oregano seasonings 7 cups whole, peeled, canned tomatoes in puree (about 2 (28-ounce cans), roughly chopped 1 tablespoon kosher salt Freshly ground black pepper Instructions: Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch. In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper. Place the flour in a large plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge a chicken breast in the flour and shake off excess. Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture. Shake off any excess breading and transfer to a baking sheet. Repeat with the remaining chicken. Preheat the oven to 400 degrees F. In a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch. Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer. (The oil must be heated to 400 degrees F so that the breaded chicken, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.) Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Using tongs, transfer to a paper towel-lined baking sheet and season with salt, to taste. Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Cover with the remaining sauce. Scatter the Parmesan and the mozzarella on top. Bake until sauce is bubbling and the cheese is brown, about 30 minutes. Serve immediately. Heat the oil in a medium saucepan over medium-high heat. Saute the onion, garlic, and Italian seasoning. Stir until lightly browned, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes. Stir in the salt and season with pepper, to taste. Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 9757,"Air Fryer Sweet-and-Sour Meatballs 1 pound ground beef 1/4 cup panko 3 tablespoons milk 1 large egg 1/2 onion, grated 1 tablespoon chopped fresh rosemary 1 teaspoon kosher salt 1 teaspoon freshly ground pepper 1 cup lingonberry or red currant jam 1/2 cup sweet chili sauce 1/4 cup balsamic vinegar Instructions: Make the meatballs: Preheat an air fryer to 375? F. Mix the ground beef, panko, milk, egg, onion, rosemary, salt and pepper in a large bowl until well combined. Roll the mixture into 24 to 26 two-inch meatballs. Working in batches, arrange the meatballs in the air fryer basket. Cook until browned and cooked through, about 8 minutes. Make the sauce: Whisk the jam, chili sauce and balsamic vinegar in a small saucepan. Cook over medium-high heat until thickened, 6 to 8 minutes. Toss the meatballs in the sauce. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 9758,"Spicy Tomato and Cheddar Soup 4 tomatoes, halved 2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 small red onion, chopped
2 teaspoons fresh oregano leaves, chopped
2 cups chicken broth
1 teaspoon hot sauce One 28-ounce can diced fire-roasted tomatoes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 cups grated sharp Cheddar Croutons, recipe follows 2 cups cubed day-old French bread 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the broiler. Line a sheet pan with foil. Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes. Add the oil to a large pot set over high heat. Saute the garlic, onions and oregano. Reduce the heat to medium. Add the broiled tomatoes to the pot and mix into the sauteed onion mixture. Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth, hot sauce and canned tomatoes to the pot. Season with salt and pepper. Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until smooth. Simmer the soup on low for 5 minutes. Divide the soup among four bowls, then garnish with the reserved cheese and some Croutons. Preheat the oven to 375 degrees F. Place the cubes on a sheet pan in a single layer and sprinkle the oil over the bread. Season with salt and pepper. Bake until crisp and golden, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9759,"Grilled Butterflied Chicken One 3- to 4-pound whole chicken, innards removed Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper Instructions: Prepare a grill for high heat. Wrap 2 bricks with foil.
Remove the backbone of the chicken with kitchen shears. Place the chicken skin-side up and flatten the breastbone by pressing down hard with your hands or a cast-iron pan. Brush the chicken all over with oil, and sprinkle with salt and pepper.
Place the chicken on the grill skin-side down. Place the prepared bricks on top to keep the chicken flat. Cook, covered, for 30 minutes. Flip the chicken and cook, covered, until an instant-read thermometer registers 165 degrees in the thickest part of the thigh, 15 to 30 minutes more. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9760,"Chocolate Covered Cereal 4 cups whole grain oat cereal, such as Cheerios 1 pound milk chocolate, tempered 4 cups corn flake cereal 1 pound dark chocolate, tempered Instructions: For the oat cereal: Line 2 rimmed baking sheets with parchment paper.
Place the cereal in a large bowl. Pour about half of the tempered chocolate over the cereal and, using a rubber spatula, toss the cereal around to coat evenly. The chocolate will begin to set. When the first coating has set, pour in the remaining chocolate and again toss to coat evenly.
Working quickly while the chocolate is still pliable, scoop up small mounds of the cereal and place them on the prepared baking sheets. Set aside for about 30 minutes (or place the baking sheets in the refrigerator for no more than 10 minutes to speed the setting).
Layer the cereal clusters, separated by sheets of waxed paper, in an airtight container and store at room temperature for up to 2 weeks. For the corn flake cereal: Crunch up the cereal by hand, so as to break them up, but not pulverize them into crumbs. Add the crumbled cereal to the bowl of chocolate and toss to coat evenly.
Drop the cereal by rounded spoonfuls onto a parchment lined baking sheet. Place the sheet into the refrigerator to help the cornflake clusters set.
Package as you wish!
","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 9761,"Pignoli Cookies One 15-ounce can gluten-free almond paste, finely crumbled 1 1/2 cups confectioners' sugar 2 tablespoons honey Pinch ground cinnamon Pinch fine salt 2 large egg whites 1 lemon, zested 1/2 to 3/4 cups pine nuts Instructions: Preheat the oven to 350 degrees F. Line sheet trays with parchment paper or silicone baking mats. In the bowl of a stand mixer equipped with the paddle attachment, beat the almond paste on high speed until it is really broken up. Add the confectioners' sugar and mix on slow speed until well combined. Add the honey, cinnamon, salt, egg whites and lemon zest and beat on medium speed until the mixture is well combined and very thick, about 5 minutes. Fill a disposable pastry bag with the dough. Push the dough towards the tip and cut the tip off the bag. Pipe 1-inch balls onto the prepared sheet trays. Top with the pine nuts, pressing them into the dough to secure. Bake until the cookies are golden, 12 to 14 minutes. Pine nutty! ","[Barolo, Barbaresco, Dolcetto, Chianti]" 9762,"Lobster and Scallop Ceviche 1/2 Maine lobster 1/2 pound clean, dry sea scallops 4 oranges, juiced 4 lemons, juiced 4 limes, juiced 1 Bermuda onion, sliced thin 2 small chopped tomatoes 3 tablespoons chopped fresh cilantro 1/2 small habanero 1/4 cup Spanish olive oil 1/4 cup ketchup Salt and freshly ground black pepper Avocado, for garnish Plantain chips, for garnish Instructions: Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces. Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to \cook. Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9763,"Rory's Ribs with Grilled Corn, Cantaloupe, and Fresh Herb Salad 3 tablespoons extra-virgin olive oil 3 garlic cloves, peeled 2 1/4 cups ketchup 1 3/4 cups low-salt chicken broth, divided 7 tablespoons soy sauce, divided 6 tablespoons (packed) dark brown sugar 4 1/2 tablespoons mild-flavored (light) molasses 3 tablespoons red wine vinegar 4 large racks baby back pork ribs (each about 2 1/2 pounds) 8 tablespoons chili powder, divided 1 cup (2 sticks) butter, room temperature 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh rosemary leaves 2 tablespoons chopped fresh marjoram leaves 1 tablespoon chopped fresh chives 8 large ears of fresh corn, husked 1 whole cantaloupe, rinsed, cut in half, seeded, each half cut into 1/2-inch-thick slices Honey Cayenne pepper 1/4 cup red wine vinegar 1 orange, juiced and zest grated 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 2 bunches fresh Italian parsley, leaves only, thoroughly cleaned and dried Orange wedges, for garnish Instructions: For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.
Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.
Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature.
For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend. Season butter, to taste, with salt and pepper. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours.
Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes. Transfer to plate; top with more butter. Serve with remaining butter.
For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with cayenne.
For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal. Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss parsley with enough dressing to coat and serve.
In a small saucepan over medium heat, saute the garlic in the oil until fragrant. Add the remaining ingredients and simmer for 1 hour, stirring occasionally.
","[Pinot Noir, Syrah, Zinfandel, Tempranillo]" 9764,"Guinness Stout Parfait 1 cup butter 1 1/2 cup brown sugar 4 eggs 2 cups all purpose flour 1/2 cup cocoa powder 1/2 teaspoon baking powder 2 teaspoons baking soda 14 ounces Guinness stout 2 pounds fresh cherries 1/2 cup water 3/4 cup cherry brandy (recommended: Kirschwasser) 1 tablespoon lime juice 1/8 teaspoon black pepper 2 teaspoons cornstarch 3/4 cup sugar 1 cup sugar 1 cup water 1 cup Guinness stout 1/3 cup Irish whiskey 12 egg yolks 2 cups sugar, plus 1 tablespoon sugar 2 cups Irish whiskey 2 cups heavy cream Instructions: Preheat the oven to 350 degrees F. To make the cake, begin by greasing a 15 by 10-inch cake pan. Cream the butter and sugar until light and fluffy. Then whip the eggs separately until they triple in volume and are pale yellow. Add the eggs to the butter mixture. Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda. Gradually add the dry ingredients alternating the Guinness to the creamed mixture. Place the batter in the pan and bake for approximately 20 to 25 minutes. To make the cherry compote, wash, stem, and pit the cherries. Combine the water, brandy, lime juice, and black pepper in a saucepan. Thoroughly mix the sugar and cornstarch then add the mixture to the saucepan. Bring to a boil, add the cherries and simmer, stirring frequently for 10 minutes, or until the cherries are soft. Then chill. To make the simple syrup, place the sugar and water in a saucepan and bring to a boil. Remove from heat and let cool. Take 1 cup of simple sugar and add 1 cup of Guinness stout, and 1/3 cup Irish whiskey and stir. To make the zabaglione, begin by beating the egg yolks and sugar in a stainless steel or copper bowl until light and fluffy. Add the Irish whiskey and place over the simmering water and whip consistently until the mixture is hot enough to coat a spoon. Immediately remove from the heat and place over the ice water until it is cold. Whip heavy cream and 1 teaspoon sugar until a medium peak forms and gently fold into zabaglione, to taste. To assemble, first cut the cake into cubes and gently place in a desired glass. Moisten with the Guinness syrup, then spoon the compote on top of the cubed cake. Add a layer of the zabaglione and repeat the layers until the glass is full. Add a chocolate covered pretzel rod for garnish and serve. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 9765,"5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth 4 halibut fillets (about 5 ounces each) Salt Freshly ground black pepper 1 tablespoon olive oil 1 (14-ounce) can artichoke hearts, drained and chopped 3/4 cup reduced-sodium chicken broth 1 teaspoon saffron threads Instructions: Season both sides of halibut with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown. Remove fish from pan and set aside. To the same pan, add artichoke hearts, broth and saffron. Bring to a simmer. Return fish to pan and simmer 2 minutes, until fish is fork-tender. Transfer to a serving platter and is usually served with couscous. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9766,"Mongolian Fire Pot Beef Fillet 3 cups beef broth 6 slices fresh ginger 3 pieces star anise 3 cloves garlic 2 to 3 hot dried chili peppers 1 tablespoon dark soy sauce 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 pounds fillet of beef, tied to keep an even shape 2 carrots, thinly sliced diagonally 3 ribs celery, thinly sliced diagonally 1/2 cup green scallions, thinly sliced diagonally Hot chili paste Coarse salt Sesame oil Soy sauce Instructions: Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes. Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes. When the beef has reached medium rare, 135 degrees on a food probe, remove the beef to a platter and cool slightly before serving sliced. While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments. ","[Shiraz, Malbec, Tempranillo, Zinfandel]" 9767,"Martini Pork Chops 8 (1 to 1 1/2-inch thick) pork chops Salt and freshly ground black pepper 1/4 cup olive oil 2 large shallots, minced 1/2 to 3/4 cup vermouth Instructions: Season the pork chops with coarse salt and freshly ground black pepper. In a large skillet on high heat, heat the olive oil. Add the pork chops to the hot pan, and sear the pork to brown on both sides, about 3 minutes per side. Turn the heat down to medium, and cook until cooked through, about 6 more minutes, depending on the thickness of your chops. Remove the chops from the pan, and drain off the excess fat. Return the pan to the heat, and add the minced shallots and allow them to soften. Then, add the vermouth, scraping up all the browny bits from the bottom of the pan. Let it simmer for 1 or 2 minutes, reducing slightly. Serve the pork chops on a warm platter with the sauce drizzled over top. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Riesling]" 9768,"Jerk Pork Sandwich 1 lean pork tenderloin Dry jerk seasoning, recipe follows Jerk sauce, recipe follows 4 French baguettes, split Spicy mustard (recommended: Cajun flavored) 1 teaspoon dry mustard 1 teaspoon dehydrated onion 1/2 teaspoon cinnamon 1 teaspoon cayenne pepper 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon dried thyme 1 teaspoon seasoned salt 1 teaspoon Cajun seasoning 1/2 teaspoon turmeric
1 teaspoon ground black pepper 1/2 cup crushed pineapple 1/2 cup brown sugar 3 tablespoons soy sauce 3 tablespoons red wine vinegar 1/2 teaspoon ground allspice 1/2 teaspoon ground cumin 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon chipotle powder 1/4 teaspoon thyme Instructions: Preheat the oven to 375 degrees F. Rub the tenderloin with the dry jerk seasoning. Bake uncovered for 3 hours. Start basting the tenderloin with Jerk Sauce after the first hour. When done, let sit until cooled before slicing. Slice 6 ounces (per sandwich) of the tenderloin and layer it on the split baguette. Baste the pork again with the jerk sauce, then close the baguette and grill until golden brown, pressing throughout the cooking process. You may also use a sandwich press, if available. Serve with spicy mustard. Combine ingredients together. Combine all ingredients. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 9769,"Insalata Mista 2 fennel bulbs 2 sweet red peppers 10 ounces carrots 4 zucchini 8 stalks celery 14 tablespoons olive oil 4 to 6 tablespoons white wine vinegar Salt and freshly ground black pepper Instructions: Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel. Cut the peppers into halves, seed and remove the internal membranes. Rinse the pepper halves and cut them into thin strips. Peel the carrots and rinse the zucchini and celery. Make sure to keep the celery leaves. Slice these vegetables either paper-thin or in thin strips (julienne). Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops. For the dressing, in a small bowl, whisk the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad and serve immediately. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 9770,"Pear and Almond Crostata 8 ounces cream cheese, softened 2 tablespoons sugar 1 tablespoon all-purpose flour, plus more for work surface 2 eggs, divided 1 teaspoon vanilla extract 2 (7-ounce) packages almond paste 2 Bartlett pears 1 tablespoon water, for egg wash 2 tablespoons raw sugar 1 pint cherry vanilla ice cream 1/4 cup sliced almonds, toasted 8 fresh mint sprigs Instructions: Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, add cream cheese, sugar, flour, 1 egg and vanilla. Beat with a hand mixer until well blended and smooth. Set aside. Divide each package of almond paste into 4 equal portions. On a floured work surface roll each portion into a 6-inch round, about 1/8-inch thick. Put 2 tablespoons of the cream cheese filling into the center of each round. Spread the filling out in an even layer, about 1/2-inch from the edge of the round. Quarter each pear and remove the core. Cut each quarter into 5 slices. Fan out 5 of the pear slices on top of the filling in the center of 1 of the rounds. Gently fold the edge of the almond paste round over the edge of the filling. Transfer to the prepared baking sheets and repeat with the remaining almond rounds, filling and pears. Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended. Using a pastry brush lightly brush each crostata with the egg wash and sprinkle each with the raw sugar. Put the baking sheets into the oven and bake until golden brown, about 20 minutes. Remove from the oven and cool. Serve each crostata on individual plates with a small scoop of ice cream and garnished with sliced almonds and mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9771,"Sweet and Spicy Stuffed Peppers Corn oil, for frying 1 green (unripe) plantain Fine salt 50 small, red sweet piquante peppers (preserved), about 1 (12-ounce) package (recommended: Peppadew), stem side removed 1 pound cream cheese, softened 1/2 cup jalapeno stuffed green olives, drained, finely chopped 1 firm ripe medium mango 1 lime, finely zested Thinly sliced chives or baby cilantro leaves, for garnish Instructions: Plantain Chips: Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 360 degrees F. Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice plantain into approximately 50 thin rounds. Fry the plantains, in small batches, until crispy and slightly golden, about 2 to 4 minutes. (If the plantain chips are browning too quickly, reduce the oil temperature slightly.) Drain on paper towels, and season with salt. Plantain chips can be made up to 1 day in advance and stored in an airtight container at room temperature. Peppers: Drain the peppers on paper towels. Evenly mix the cream cheese with the chopped olives in a medium bowl. Transfer to a pastry bag with a plain small tip. Finley dice mango into tiny neat cubes. Stir together with lime zest and set aside. To assemble, pipe a small dot of cream cheese mixture on each plantain chip. Place a pepper half, cut side up, on top so it adheres to the chip. Fill pepper halfway with remaining cheese filling. Top with about 1/8 to 1/4 teaspoon mango relish. Garnish each canape with a delicate chive piece or a baby cilantro leaf. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 9772,"Whiskey Sour 1/2 cup sugar 2 ounces bourbon 3/4 ounce lemon juice, plus 1 lemon wedge, for garnish 1 cocktail cherry, for garnish Instructions: Make the simple syrup: Heat the sugar and 1/2 cup water in a saucepan over medium heat, stirring to dissolve the sugar. Remove from the heat and let cool. Combine the bourbon, lemon juice and 3/4 ounce simple syrup in a cocktail shaker with ice; shake well, then strain into a glass. Garnish with the lemon wedge and cherry. ","[Bourbon, Whiskey, Rye]" 9773,"Cavatappi with Sausage, Kale and Mushrooms Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 links sweet Italian sausage, casings removed
1/4 cup 'nduja sausage
1 clove garlic 6 ounces mixed mushrooms, such as chanterelle and cremini 1/4 cup dry white wine
2 1/2 cups chopped kale, such as dinosaur or curly
8 ounces cavatappi pasta 1 tablespoon unsalted butter
1/4 cup ground Parmigiano-Reggiano Instructions: Bring a large pot of water to a boil. Season with salt. In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high. Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente. Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste. Divide between bowls and garnish with the remaining cheese. ","[Barolo, Barbaresco, Chianti, Rioja]

" 9774,"Mashed Rutabaga 1 large rutabaga, peeled and cut into 1-inch chunks Kosher salt 3 Yukon gold potatoes, peeled and cut into 1-inch chunks 1 cup heavy cream 1/2 stick cold butter Instructions: Put the rutabaga in a large saucepan and cover by about 2 inches of water. Season the water generously with salt. Partially cover the pot and bring the water to a boil over medium-high heat. Boil the rutabaga for 40 minutes; rutabagas take a long time to bring out their natural sweetness. Add the potatoes to the pot and cook until the potatoes are fork tender, about 15 minutes. Heat the cream in a small saucepan over medium heat. Drain the rutabagas and potatoes from the water and pass through a food mill. Add half the hot cream and cold butter into the milled rutabaga/potato mixture and stir vigorously to combine. Repeat this with the remaining cream and butter. Taste to make sure the seasoning is correct. ","[Chardonnay, Barolo, Tempranillo, Garnacha]" 9775,"Napa Cabbage Lobster Rolls with Mint Mayonnaise and Carrot Ginger Sauce 1 1/2 cups mayonnaise 1/2 cup fresh mint leaves, finely chopped Juice of 2 limes Salt 4 cups shaved carrot ribbons (shaved with a vegetable peeler) 2 thumbs ginger, peeled and sliced 1/4-inch thick 2 tablespoons cornstarch mixed with 2 tablespoons water 3 tablespoons olive oil 8 leaves napa cabbage, thick stem trimmed and scored, blanched and shocked in ice water 4 cooked lobster tails, roughly chopped Salt 2 stalks celery, cut 3 inches in length and julienned 4 green onions, cut 3 inches in length 2 tablespoons sambal oelek 1 grapefruit, segmented 1 cup fresh cilantro leaves 2 avocados, cut into large dice 4 tablespoons sesame seeds Instructions: For the mint mayonnaise: Place the mayonnaise, mint and lime juice in a bowl and stir to incorporate. Season with salt. Cover with plastic wrap and refrigerate until assembling the lobster rolls. For the carrot ginger sauce: Place the carrots, ginger, 2 1/2 cups water and salt to taste in a pot. Bring to a simmer and cook until the carrots are tender and the liquid has reduced by half, 20 to 30 minutes. Place the carrot mixture in a food processor and pulse a few times to puree the carrots and ginger. Place the carrot mixture in a fine sieve over a small pot. Press all the liquid through the sieve into the pot. Place the pot on the stove, bring up to a simmer and whisk in 1 1/2 to 2 tablespoons of the cornstarch and water mixture. Simmer until the liquid thickens and coats the back of a spoon. Remove from the heat. Whisk in the olive oil when cool. For the napa cabbage lobster rolls: Place the napa cabbage leaves on a clean, dry surface. Divide the chopped lobster meat along the stem end of each cabbage leaf. Season the lobster with salt. Spoon some mint mayonnaise over the lobster. Place the celery and green onions along either side of the lobster. Spoon 1/2 teaspoon sambal oelek over the filling. Place 2 segments of grapefruit in the cabbage roll, followed by pieces of cilantro. Proceed to roll the cabbage to form a roll. Cut the rolls in half. Spoon some carrot ginger sauce on a plate. Place the napa cabbage lobster rolls in the center of the plate. Garnish with diced avocado and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9776,"Whole-Wheat Pita Chips with Mascarpone-Chive Dipping Sauce 4 whole-wheat pita breads, halved 2 tablespoons olive oil 1 teaspoon dried oregano 1/2 teaspoon kosher salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 4 strips bacon, cooked until crisp, finely chopped 1 cup (8 ounces) mascarpone cheese, at room temperature 3/4 cup sour cream 1/4 cup chopped fresh chives Instructions: Place an oven rack in the center of the oven and preheat to 450 degrees F. Cut each pita half into 4 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden. In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper, to taste. Transfer the dip to a serving bowl. Arrange the pita chips and dip on a platter and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 9777,"Piquillo Pepper Salad with Sardines and Basil 2 pounds small whole sardines, heads, tails and fins removed 1/2 cup red wine vinegar 3/4 cup olive oil, plus extra for drizzling 1 orange, juiced 1/4 cup chopped fresh oregano Salt and freshly ground black pepper 2 (13-ounce) cans piquillo peppers, drained and chopped 2 tablespoons capers 1 small bunch fresh basil leaves, hand-shredded Instructions: With a paring knife, cut the sardine in half, top to bottom, along the backbone. Arrange the sardines in a single layer, flesh side down, in a shallow dish. Mix together vinegar, oil, orange juice and oregano; pour over the sardines. Season with salt and pepper. Cover and let cure in the refrigerator for 30 minutes. Drain the sardines from the marinade, cut into chunks, and toss gently with piquillo peppers and capers. Drizzle with olive oil and sprinkle with basil. Serve with plenty of grilled flat bread. ","[Rioja, Tempranillo, Garnacha, Barbera]" 9778,"Bacon Cornbread Cupcakes with Honey Butter 12 slices thick-cut bacon 1 cup yellow cornmeal 1 cup all-purpose flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda Kosher salt 2 extra-large eggs plus one extra-large egg yolk 1 cup buttermilk, at room temperature, plus more as needed 4 tablespoons honey 1 stick (8 tablespoons) unsalted butter, at room temperature Instructions: Preheat the oven to 375 degrees F. Put the bacon in a cold pan over medium-high heat, flipping three-quarters of the way through cooking, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate and reserve the fat. Grease a 12-cup muffin tin with some of the reserved fat and set aside. In a big bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and some salt. In a medium bowl, whisk the eggs, buttermilk and 2 tablespoons of the reserved bacon fat to a uniform color. Chop 10 slices of the bacon coarsely into roughly 1/4-inch pieces. Finely chop the remaining 2 slices and set aside. Quickly but gently fold the liquid mixture into the dry mixture. (It should be a loose batter, not a dough. If not, add just a tad more buttermilk or even some cream.) Then, fold in the coarsely chopped bacon. Divide the batter among the muffin cups in the prepared tin and bake until the tops are golden and a toothpick comes out somewhat clean, 15 to 18 minutes. Let cool for 7 minutes, then turn them out upside-down so they develop a nice thin crust on the baked edge. Cool to just warm or room temperature before frosting, another 7 to 10 minutes. Beat the honey, butter and a pinch of salt together with a hand mixer or in the bowl of a stand mixer until light and fluffy. Transfer to a pastry bag fitted with a large closed-star tip and pipe a generous tablespoon on the tops of each of the cupcakes. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9779,"Gnocchi Nicoise 1 tablespoon extra-virgin olive oil 4 ounces bacon, diced 4 cloves garlic, smashed 1/2 pound coarsely ground beef (look for \chili grind) 2 tablespoons brandy or red wine 3 shallots, chopped 1 cup diced carrots 1 stalk celery, sliced 1 tablespoon tomato paste Kosher salt and freshly ground pepper 1 15-ounce can plum tomatoes 1 cup low-sodium chicken broth 1 bay leaf 2 1-inch strips orange peel 2/3 cup nicoise olives, pitted and chopped 1 package (about 1 pound) vacuum-packed gnocchi Instructions: Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper. Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce. Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 9780,"Frozen Strawberry Cheesecake 1/2 gallon good-quality strawberry ice cream 1 1/2 cups fine graham cracker crumbs 6 tablespoons melted butter 1/4 cup plus 2 tablespoons sugar 1 store-bought cheesecake (8 or 9 inch), room temperature 1 pint strawberries, hulled and cut into pieces 1/2 lemon, juiced Instructions: Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and 1/4 cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside. When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set. Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill. When you're ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9781,"Chicken Yassa 1/4 cup freshly squeezed lemon juice 4 large onions, thinly sliced Salt and freshly ground black pepper to taste 1/8 teaspoon minced fresh habanero cl or to taste 5 tablespoons peanut oil 1 frying chicken (2 1/2 to 3 1/2 pounds), cut into serving pieces 1 habanero cl, pricked with a fork 1/2 cup pimento-stuffed olives 4 carrots, scraped and thinly sliced 1 tablespoon Dijon-style mustard 1/2 cup water Instructions: In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced cl and 4 tablespoons of the peanut oil in a large bowl. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides. Remove the onions from the marinade. Heat the remaining tablespoons of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked cl, olives, carrots, mustard and water. When the dish has reached the desired degree of hotness, remove the cl and reserve ( it can be served separately to the cl heads). Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve hot over the rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 9782,"Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde 1 tablespoon pure olive oil, plus 2 tablespoons 2 medium red onions, sliced 2 tablespoons butter Kosher salt and freshly toasted and ground black pepper 1 pound medium-size red potatoes, cut into 1/4-inch-thick slices 1 (4-pound) whole snapper, gutted, scaled, pectoral gill cut out but tail left on (ask your fishmonger to do this) 1/4 cup Mojo Verde, recipe follows 1 pound ripe tomatoes, sliced 1/4 cup white wine Lemon wedges, for garnish 2 large poblanos, roasted, stemmed, seeded, and peeled 1/2 pound tomatillos, peeled and roasted 1/2 cup virgin olive oil 1 tablespoon Spanish sherry vinegar 1/4 cup roasted garlic 1/2 teaspoon kosher salt 2 teaspoons cumin, freshly toasted and ground 1/2 teaspoon freshly ground black pepper Instructions: Preheat oven to 400 degrees F. In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and butter. When the butter foams, add the onions and season with salt and pepper. Stir to coat. Cook for 8 to 12 minutes, stirring only occasionally until they get golden. Let cool. Tear 2 pieces of aluminum foil that are large enough to wrap the fish in. Layer them, 1 sheet on top of the other. Fold up all sides of the foil so that it resembles a little aluminum boat. Into the boat pour the remaining 2 tablespoons of olive oil and spread it around. Next, lay the potatoes in the boat in 1 layer, making sure they make contact with the oil. Season them with salt and pepper. With a sharp knife make slashes in the flesh of the fish about 1 1/2 inches apart, almost to the bone, and season with salt and pepper. Repeat on the other side of the fish. Lay it on top of the potatoes. Spoon the Mojo Verde on top of the fish. Lay the tomatoes on top of that, then spoon a little more Mojo Verde on the tomato slices. Next spoon on the caramelized onions. Pour the wine around the fish. Fold up the foil to seal, set it on a sheet pan, and roast for about 1 hour or until cooked through. Remember that cooking times can vary significantly, depending on the thickness and type of fish, but it can be kept warm and retain its moisture for up to 30 minutes if kept wrapped. Serve with lemon wedges and extra Mojo Verde on the side. Preheat oven to 350 degrees F. On baking sheets, roast the peppers and tomatillos for 15 to 20 minutes. Remove and let cool. Puree all of the ingredients until the mixture is fairly smooth. Refrigerated, this will keep up to 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 9783,"Kentucky Red Beans and Rice Topped with Crispy Country Ham 5 tablespoons unsalted butter 1 medium onion, small diced (about 2 cups)
1 red pepper, small diced (about 1 cup)
2 stalks celery, small diced (about 1 cup)
1/4 cup chopped pecans
1 tablespoon Cajun/Creole seasoning
2 teaspoons garlic powder
1 teaspoon ground thyme
1 teaspoon ground white pepper
2 dried bay leaves
1 pound kidney beans, soaked for 24 hours
1 tablespoon hot sauce
1 teaspoon liquid smoke
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper 2 tablespoons unsalted butter 1 cup long-grain rice
1 head Roasted Garlic, removed from skins, recipe follows 1/2 teaspoon liquid smoke
Kosher salt
1/4 pound thinly sliced country ham
1 head garlic 1 teaspoon olive oil
Kosher salt and coarsely ground black pepper Kosher salt and coarsely ground black pepper
Instructions: For the beans: Melt the butter in a large Dutch oven over medium heat. Once it is melted, add the onions, pepper and celery and saute until tender, about 5 minutes. Add the pecans and saute until they are dark brown, 2 to 3 minutes more. Add the Cajun/Creole seasoning, garlic powder, ground thyme, white pepper and bay leaves. Stir to coat. Add the beans and 8 cups of water. Cover and cook over medium heat until the beans are just about to be al dente, 75 to 90 minutes. Uncover, stir in the hot sauce and liquid smoke and cook until the sauce thickens, the beans are tender and the liquid has reduced by half, about 20 minutes more. For the rice: Preheat the oven to 300 degrees F. Melt the butter in a medium saucepan over medium heat. Once it is melted, add the rice, Roasted Garlic, liquid smoke and 1/2 teaspoon salt and stir to combine. Saute over medium heat until all the rice is coated with butter. Add 1 1/2 cups warm water and bring to a boil, about 2 minutes. Cover, reduce the heat to low and cook until tender and the water is absorbed, 18 to 22 minutes. Remove from the heat and set aside for 5 minutes. Fluff with a fork before serving. Lay out the country ham slices on a baking sheet and bake until crispy, 15 to 25 minutes, depending on the thickness of your ham. Set aside until cool enough to crumble for garnish. Remove the bay leaves from the bean pot. Season the beans with salt and pepper, to taste. Serve over the rice. Garnish with the crumbled country ham. Preheat the oven to 375 degrees F. Cut the top off of the garlic head, exposing the cloves but leaving the head intact. Set the head on a large piece of foil, drizzle with the olive oil and season with salt and pepper. Wrap up the foil to make a pouch and bake until the garlic soft and roasted, 35 to 40 minutes. Let cool before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 9784,"Beef and Horseradish Sauce Sandwich 2 to 3 pounds fillet of beef, trimmed and tied 1 tablespoon unsalted butter, at room temperature 1 teaspoon Dijon mustard 2 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 1 loaf health or 7-grain bread Mustard Horseradish Sauce, recipe follows 1 bunch arugula Kosher salt Freshly ground black pepper Unsalted butter at room temperature 3/4 cup good mayonnaise 1 1/2 tablespoons Dijon mustard 1 tablespoon whole-grain mustard 1/2 tablespoon prepared horseradish 2 tablespoons sour cream Kosher salt Instructions: Preheat the oven to 500 degrees F. Place the beef on a baking sheet and pat the outside dry with a paper towel. Mix the unsalted butter and mustard together in a small bowl and spread the mixture over the beef 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. To make the sandwiches, cut the bread into 1/4-inch thick slices. Spread 4 of the slices thickly with the Mustard Horseradish Sauce. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread 4 more slices of bread very lightly with butter and place, butter side down, on top of the beef. Whisk together the mayonnaise, mustards, horseradish, sour cream, and a pinch of salt in a small bowl. Serve at room temperature. Yield: 1 cup ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 9785,"Hazelnut and Nutmeg Gelato 1 1/2 cups skinned hazelnuts 2 cups whole milk 2 cups heavy cream 1 cup sugar 1/2 teaspoon freshly grated nutmeg 1/8 teaspoon fine salt 8 large egg yolks 1/3 cup Nutella Instructions:

1. Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes. Cool and coarsely chop.
2. In a medium saucepan, combine the hazelnuts, milk, cream, sugar, nutmeg, and salt and place over medium heat. Allow the mixture to reach a bare simmer, remove from the heat, cover, and let steep 1 hour. Strain the mixture through a fine-mesh sieve and discard the solids.
3. Place the yolks in a large bowl and whisk until smooth. Pour in the strained milk mixture and whisk to combine. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and registers between 170 degrees F and 175 degrees F on an instant-read or candy thermometer, about 10 minutes.
4. Immediately strain the custard into a bowl. Set the bowl in a larger bowl of ice water and stir until cool. Refrigerate the custard until very cold, about 2 hours. 5. Freeze the custard in an ice cream maker according to the manufacturer's instructions. When just about frozen, add the Nutella, a spoonful at a time, churning after each addition to create flecks in the gelato. Transfer the gelato to an airtight container and freeze until firm, about 2 hours. Best if eaten within 3 days. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 9786,"Green Tea Couscous 1 tablespoon extra-virgin olive oil 4 scallions, finely chopped Salt and freshly ground black pepper 1 1/2 cups chicken or vegetable stock 1 single-serve bag green tea 2 tablespoons honey 1 1/2 cups couscous 1/2 cup finely chopped mint leaves, a couple of handfuls 1/2 seedless cucumber, peeled and chopped 1 lemon, juiced 1 lime, juiced Instructions: Heat the olive oil in sauce pot over medium heat and add the scallions. Season with salt and pepper and saute 2 to 3 minutes. Add stock and bring to a boil, secure tea bag to handle of the pot, and let steep for 1 minute. Remove the tea bag, stir in honey and couscous. Turn off the heat, stir in mint, and cover the pot. Let couscous stand 5 minutes, then fluff with fork and transfer to a serving bowl. Add the cucumber and lemon and lime juice. Season with salt and pepper, to taste, toss to combine and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 9787,"Sausage and Gorgonzola-Stuffed Portobello Mushrooms 2 large portobello mushrooms, stems removed 1 Tbsp. olive oil 8 ounces sweet Italian sausage links, removed from casing and crumbled 1/2 cup chopped onion 1 pouch Bertolli? Premium Champignon & Portobello Mushroom Pasta Sauce 1 cup fresh bread, torn into small pieces 1/3 cup crumbled Gorgonzola cheese 2 Tbsp. toasted pine nuts 8 cups baby spinach or arugula leaves Instructions: Preheat oven to 425 degrees. Evenly drizzle both sides of mushrooms with olive oil, then season, if desired, with salt and black pepper. On cookie sheet, arrange mushrooms, gill-side-up; set aside. Brown sausage in 10-inch nonstick skillet; drain, if desired. Add onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly. Combine sausage mixture, 1/2 cup Sauce, bread, 3 tablespoons cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 minutes or until mushrooms are tender. Meanwhile, bring spinach and 1/4 cup water to a boil in 5-quart saucepot over high heat. Reduce heat to low and cook covered, stirring occasionally, 2 minutes or until spinach is wilted. Season, if desired, with salt and black pepper. Evenly arrange spinach on plates with slotted spoon, then top with mushrooms. Serve with remaining Sauce, heated. TIP: For VEGETARIAN STUFFED MUSHROOMS, omit sausage and cook chopped mushroom stems with onion. GREAT VARIATION: To make APPETIZER STUFFED MUSHROOMS, prepare filling as above and stuff into white mushroom caps. Bake 10 minutes or until tender. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 9788,"Hibiscus Half-and-Half 6 bags hibiscus tea Frozen raspberries, for garnish
1 quart store-bought lemonade
Lemon wedges, for garnish
Instructions: Bring 1 1/2 quarts water to a boil in a small pot over high heat. Remove from the heat and add the tea bags. Cover and let steep between 1 and 1 1/2 hours. Discard the tea bags, then place the hibiscus tea in the refrigerator to cool completely. Place 2 or 3 frozen raspberries into each compartment of an empty ice cube tray. Using 2 cups of the tea, add enough cooled hibiscus tea to submerge the raspberries and place in the freezer 8 hours or up to overnight. Combine the lemonade with 1 quart chilled hibiscus tea in a large pitcher and stir to combine. Pour over raspberry ice cubes and serve with lemon wedges. ","[Ros, Sauvignon Blanc, Moscato, Vinho Verde]" 9789,"Roasted Leg of Lamb 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied 8 garlic cloves 1 cup flat-leaf parsley 1/4 cup fresh mint leaves 2 teaspoons lemon zest 2 lemons, juiced 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup olive oil Pita bread, wrapped in foil and warmed in the oven Instructions: Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife. Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes. Preheat oven to 425 degrees F. Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita. ","[Syrah, Malbec, Tempranillo, Barolo]" 9790,"Chicken Fried Steak 1 1 1/2 cups whole milk 2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 pounds cube steak (tenderized round steak that's been extra tenderized)
1/2 cup canola oil, plus more if needed 1 tablespoon butter
1/3 cup all-purpose flour, plus more if needed 3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Instructions: For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; mix the flour with the seasoned salt, paprika, cayenne and 1 1/2 teaspoons black pepper in another; and put the meat in a third. Then have 1 clean plate at the end to receive the breaded meat. Work with 1 piece of meat at a time. Sprinkle both sides with salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour mixture and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away; if it does, the fire is too hot.) Cook the meat 3 pieces at a time until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. For the gravy: Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes. Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned. Serve the steaks with the gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 9791,"Pepper Crusted Tenderloin with Mushroom Cream and Roast Asparagus 3/4 pound asparagus, trimmed at stem (fat stems should be peeled down a bit as well) Extra-virgin olive oil, for liberal drizzling plus 2 tablespoons Salt 4 (1-inch thick, 3 to 4-inch round) beef tenderloin steaks, about 1 pound total 4 teaspoons coarse black pepper, a rounded palm full 2 tablespoons butter 6 white mushroom caps, very thinly sliced 1/4 cup cognac or brandy, eyeball it 3/4 cup cream, eyeball it Chopped parsley leaves or chives, for garnish Instructions: Preheat oven to 425 degrees F. Spread asparagus on small baking sheet and dress with a liberal drizzle of extra-virgin olive oil and season with salt. Roast the spears in a hot oven until tender and ends are crisp and slightly brown at edges, about 10 to 12 minutes. Asparagus should remain bright green. Take the chill off the meat then pour the black pepper onto a small plate. Heat the extra-virgin olive oil in a nonstick skillet over medium-high to high heat. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3 to 4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink. While the meat cooks, heat a small skillet over medium flame and melt then butter. Add mushrooms and lightly saute them for 4 to 5 minutes. Season the mushrooms with salt and pepper and add cognac or brandy to the pan. Be careful of flare ups. You may want to add the liquor off the stove top then return the skillet to the heat. Reduce the liquid by half, cooking off the alcohol and concentrating the flavor, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2 to 3 minutes. Spoon sauce over meat and serve with asparagus alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 9792,"Asian-Style 3 Bean Salad 1 pound string beans, trimmed and cut into 1-inch pieces 1 (10-ounce) bag frozen shelled edamame (green soy beans) 3 tablespoons canola oil 3 tablespoons rice wine vinegar 1/4 cup 100 percent fruit apricot preserves 1 tablespoon sugar 1 teaspoon freshly grated ginger 1 (15-ounce) can black beans, drained and rinsed 2 scallions, sliced Salt Instructions: Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer. In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 9793,"Baked Bagel Egg-in-the-Hole 6 tablespoons salted butter, melted 4 everything bagels, halved
8 medium eggs
Kosher salt and freshly ground black pepper 2 sticks (16 tablespoons) unsalted butter 3 large egg yolks
Juice of 2 lemons, plus more if needed
1/2 teaspoon cayenne pepper
Kosher salt 8 ounces smoked salmon, sliced 1/4 cup diced red onion 2 tablespoons chopped chives 2 tablespoons capers, drained
Instructions: For the baked bagel egg-in-the-hole: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Brush the parchment with 2 tablespoons of the melted butter. Using a 2-inch round cutter, make the center of each bagel half larger. Save the cutout pieces. Brush the cut side of the bagels and bagel cutouts with 2 tablespoons of the melted butter. Place the bagels cut-side down on the prepared baking sheet. Line up the cutout pieces down the center of the baking sheet cut-side down as well. Using the palm of your hand, press the bagels into the baking sheet. This will help make sure they are touching the baking sheet so the eggs won't seep out before they're cooked. Brush the tops of the bagels and cutouts with the remaining 2 tablespoons butter. Crack an egg into each bagel hole. Season the eggs with salt and pepper. Bake for 11 to 14 minutes, depending on how you like your eggs; 11 minutes will give you a runny yolk, while 14 minutes will give you a fully cooked yolk. For the hollandaise: In a small saucepan, melt the butter until sizzling. Put the egg yolks in a blender and turn on a low speed to allow them to combine. While the machine is running, slowly begin pouring the hot butter into the blender in a thin, steady stream. Once all the butter is in, immediately begin adding the lemon juice. Check the blender to make sure the sauce is still liquidy and moving easily through the blades. If not, add a little more juice and give it a stir and then blend again. Add the cayenne pepper and a pinch of salt. Taste and adjust the seasoning if necessary. Transfer to a serving pitcher and cover with foil until serving. For the garnish: Transfer the bagels and cutouts to a serving platter. Arrange the salmon around the bagels and garnish with the red onions, chives and capers. Serve with the warm hollandaise on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9794,"Corn with Basil Butter 4 tablespoons unsalted butter, at room temperature 1/4 cup fresh basil
Grated zest of 1 lemon 1 clove garlic Kosher salt
4 ears of corn, grilled
Freshly ground pepper Shredded Parmesan cheese, for topping Instructions: Combine the butter, basil, lemon zest, garlic and a pinch of salt in a food processor. Puree until smooth. Spread the basil butter on the grilled corn. Season with salt and pepper; sprinkle with shredded Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9795,"Coquito - Coconut Eggnog 2 cans (12 oz. each) GOYA? Evaporated Milk 1 can (15 oz.) Coco GOYA? Cream of Coconut 1 can (14 oz.) GOYA? Sweetened Condensed Milk 1 can(13.5 oz.) GOYA? Coconut Milk ? cup white rum (optional) 1 tsp. vanilla extract ? tsp. ground cinnamon, plus more for garnish, if desired Cinnamon sticks (optional) Instructions:

1. In bowl of blender, add evaporated milk, cream of coconut, sweetened condensed milk, coconut milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.
2. Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
3. To serve, pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 9796,"Roasted Pork Loin with Cider and Chunky Applesauce 2 sprigs rosemary leaves, roughly chopped 2 sprigs sage, roughly chopped 2 cloves garlic, smashed Pinch crushed red pepper Salt Extra-virgin olive oil 1 (6-chop) pork rib roast 2 large onions, sliced 1 bundle thyme, tied with string 3 bay leaves 2 quarts apple cider Chunky Applesauce, recipe follows 3 tablespoons butter 4 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away) 1 1/2 cups of the reserved cider from the Roasted Pork Loin with Cider 1/4 cup apple cider 1 pinch ground cinnamon 1/4 cup heavy cream 1/2 cup walnuts, toasted and coarsely chopped Instructions: Preheat the oven to 425 degrees F. In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast. Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down. Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce. Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 9797,"Famous BBQ Sauced Pork Sandwich 1 tub of Curly's Famous Pulled Pork BBQ.(YUM!) Your favorite cole slaw 6 sesame seed buns Instructions: Follow Curly's microwave cooking instructions on package. Remove Curly's cooked tub from your microwave (be careful, it's hot). Place ample servings of delicious Curly's Pulled Pork BBQ on top of your tasty, sesame seed buns. Top Curly's BBQ with your favorite serving of cole slaw. Serve with your favorite sides of chips, pickle or pork-n-beans. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 9798,"Steamed Gingered Salmon with Warm Citrus Sauce Canola oil to cook 2 tablespoons ginger julienned 1/2 cup sliced scallions 1 tablespoon fleur de sel 1 teaspoon coarse ground szechuan peppercorns 1/2 teaspoon coarse ground white peppercorns 4 (3-ounce) pieces of salmon fillet 4 eight inch rice paper, softened in warm water 4 red leaf lettuce leaves for steaming Warm Citrus Sauce, recipe follows 1/2 tablespoon pink peppercorns, for garnish Juice of 1 orange, separated Juice of 1 lemon, separated Juice of 1 lime, separated 1 tablespoon clear soy sauce 1 tablespoon lychee honey 1/2 tablespoon butter, optional-but highly recommended Salt and white pepper Instructions: Set up a steamer. In a saute pan coated with oil on medium heat, saute the ginger and scallions until soft, about 2 minutes. Set aside. Wipe out pan and toast the salt and peppercorns until fragrant, about 2 minutes. Grind the peppercorns and salt. Season the fillets on both sides with the salt/peppercorn mixture. Place 1 wrapper on a clean dish towel. Place a thin layer of the ginger/scallion mixture and top with fillet. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. The top of the package will be the ginger/scallion mixture. Place packages in a steamer lined with a leafy vegetable. Steam for about 8 to 10 minutes. Ladle citrus sauce on small plates and place salmon on top. Garnish with pink peppercorns. In a non-reactive pan, combine juices and reduce on low heat by 5 percent. Add the segments, soy sauce and honey and heat. Whisk in the butter. Season to taste and check for seasoning. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 9799,"Baby's Head Pudding 4 cups flour, plus more for dusting 1 1/8 cup suet 1 heaping teaspoon baking powder 1/2 teaspoon salt 1 1/4 cup water 8 ounces beef kidney, cut into 1-inch pieces 1 1/2 pounds rump steak, cut into 1-inch pieces Freshly ground salt Freshly ground pepper 6 parsley stalks, cut into 1/4-inch pieces 1 teaspoon fresh thyme 1 cup mushrooms, cut into 1/2-inch slices 12 oysters plus their juice 1/4 cup red wine Instructions: For pastry: Combine flour, suet, baking powder, salt and water to form a smooth dough. Dust a smooth surface with flour and press out pastry with fingers to form a circle 1/4 inch thick. Lay a pudding cloth or cheesecloth into a basin or large ovenproof bowl and mold the pastry to it. In a separate bowl, combine kidney and steak. Season well with salt and pepper. Add parsley and thyme. Dust with a little flour. Place half the meat mixture into the suet crust. Add half the mushrooms, then the remaining meat, and the mushrooms again. Add enough oyster juice to the wine to make 1/2 cup and pour into the pudding. Brush the edges of the crust with water. Use the cloth to fold the pastry sides over to cover the filling. Cut away excess dough. Tie cloth with a string. Bring a pot (large enough to completely enclose the pudding bowl) filled half way with water to a boil. Place pudding bowl in pot-the water should reach up to 3/4 of the sides of the bowl. Cover with lid. Or to mold the pudding to the shape of a baby's head, remove the nob from the lid of the pot and thread the cloth's string through the exposed holes. Secure the string to the pot's handles to suspend the pudding in the pot. Boil pudding for 3 1/2 hours. Make sure the water doesn't boil away. One hint: place two marbles in the pot with the water. Their pinging will notify you when the water completely evaporates. Remove pudding from bowl. Carefully pull away pudding cloth and invert pudding onto a large, heated serving dish. Cut out a top in the pudding's crust and add the oysters, mixing them in with a fork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9800,"Garam Masala Cauliflower and Shrimp Stew 1 pound medium shrimp, peeled and deveined 2 teaspoons garam masala Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 onion, diced 3 cloves garlic, chopped 3 tablespoons tomato paste 1 cup chopped fresh cilantro, plus more for topping 2 small russet potatoes (about 8 ounces each), peeled and diced 1 small head cauliflower, cut into florets (about 4 cups) 2 cups frozen peas, thawed 2 pieces naan or other flatbread, warmed and cut into wedges Instructions: Toss the shrimp with 1/2 teaspoon garam masala in a medium bowl; season with salt and pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over high heat. Add the shrimp in a single layer and cook until the edges are golden, about 30 seconds per side. Remove to a plate with a slotted spoon; set aside. Add the remaining 1 tablespoon olive oil to the pot, then add the onion and garlic. Cook, stirring occasionally, until the onion is lightly browned, 3 minutes. Stir in the tomato paste, the remaining 1 1/2 teaspoons garam masala and the cilantro. Cook, stirring to coat, 30 seconds. Stir in 3 1/4 cups water and the potatoes. Cover, bring to a boil and cook 5 minutes, then uncover and add the cauliflower. Cook over medium-high heat, stirring occasionally, until the cauliflower is tender, about 10 minutes. Stir in the shrimp and peas; simmer 3 minutes. Season with salt and pepper. Top each serving with more cilantro. Serve with the naan. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 9801,"Favorite Stuffing Cooking spray, for the baking dish 4 cups cubed challah bread 4 cups cubed cornbread 1 stick unsalted butter 2 onions, diced 6 cloves garlic, sliced 4 stalks celery, diced 1/3 cup fresh sage leaves, chopped 1/2 cup fresh parsley leaves, chopped 2 1/4 cups low-sodium chicken broth Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 1 large egg Instructions: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread the challah and cornbread on separate baking sheets and bake until lightly toasted and dry; transfer to a large bowl.
Heat the butter in a large skillet over medium heat. Add the onions, garlic and celery and cook until the onions are translucent, 10 to 12 minutes. Add the sage, parsley and 2 cups chicken broth and bring to a boil. Add salt to taste and 1 teaspoon pepper. Pour the broth mixture over the bread in the bowl and mix with a wooden spoon until combined. Whisk the remaining 1/4 cup chicken broth with the egg in a small bowl; add to the stuffing mixture and toss to combine. Spoon the stuffing into the prepared baking dish, pressing it down gently so it is evenly distributed. Bake until dry on top and golden brown, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9802,"Rainbow Pizza 1/2 cup purple potatoes, cut into 1-inch dice 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup small (1-inch) broccoli florets
One 12-inch parbaked prepared pizza crust
1 cup ricotta cheese
3/4 cup shredded mozzarella 2 tablespoons grated Parmesan
14 pepperoni slices
1/3 orange bell pepper, cut into 1/2-inch dice
1/2 cup thinly sliced yellow squash
Instructions: Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon of the oil, sprinkle with salt and pepper, and then spread out on one half of a baking sheet. Roast for 10 minutes. Meanwhile, toss the broccoli with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Remove the baking sheet from the oven and spread out the broccoli in an even layer on the other half of the baking sheet. Return to the oven and roast until the potatoes are cooked through and the broccoli is just tender, another 5 minutes. Let cool slightly. Reduce the oven temperature to 375 degrees F. Slice off the bottom third of the pizza crust to form a dome shape. Then, with a large biscuit cutter or pint glass, cut out the center of the dome, leaving a rainbow arc shape. Transfer the arc to a baking sheet. Cut 5 half-moon shapes from the scrap pieces of crust. In a medium bowl, stir together the ricotta, mozzarella and Parmesan, and season with a pinch of salt and pepper. Spread the cheese mixture over the rainbow crust and the half-moons. Starting from the outside edge of the rainbow, fan out the pepperoni slices in a single line. Fan the diced bell pepper in an even line beneath the pepperoni. Then add lines of the squash, roasted broccoli and roasted potatoes. Bake the pizza for 5 minutes, then add the half-moons to the bottom of each side of the rainbow to form clouds. Return to the oven and bake until the cheese and crusts are hot, about 10 minutes more. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 9803,"Baked Falafel with Greek Yogurt Cucumber Raita Nonstick cooking spray, for the baking sheet Two 15-ounce cans chickpeas, drained and rinsed
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/2 cup tahini
2 teaspoons sesame seeds
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves garlic
1 large egg
1/2 cup chickpea flour
Zest and juice of 1 Meyer lemon
Flaky sea salt
2 cucumbers, roughly chopped 1 cup chopped fresh mint
2 cloves garlic, chopped
1 cup nonfat Greek yogurt
Kosher salt
Instructions: For the falafel: Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray. Add the chickpeas to a food processor along with the cilantro, parsley, tahini, sesame seeds, chili powder, coriander, cumin, garlic and egg. Process until a paste is formed. Place in a bowl and add the chickpea flour, a little at a time, mixing just to incorporate. Mix in the lemon zest and juice. Using a small cookie scoop, form balls and evenly space on the baking sheet. Lightly press the falafel balls, then sprinkle with flaky sea salt. Bake until crispy, around 20 minutes. For the raita yogurt sauce: Pulse the cucumbers, mint and garlic in a food processor a few times, then add the yogurt and puree. Season to taste with salt. Serve the falafel garnished with a dollop of raita. ","[Syrah, Tempranillo, Garnacha, Barbera]" 9804,"Iced Cinnamon Roll Coffee Cake 2 tablespoons butter, softened 1/4 cup sugar 1 teaspoon cinnamon 1/4 cup finely chopped nuts 1 (12.4-oz.) can Pillsbury? Refrigerated Cinnamon Rolls with Icing Instructions: Heat oven to 375 degrees F. Using 1 tablespoon of the butter, butter 9-inch pie pan. Combine sugar and cinnamon; sprinkle 2 tablespoons of the mixture over buttered pan. Sprinkle 3 tablespoons of the nuts over sugar mixture. Separate dough into 8 rolls; cut each into quarters. Place half of pieces evenly over nuts; sprinkle with 1 tablespoon of the sugar mixture. Dot with remaining tablespoon butter; top with remaining roll pieces and sugar mixture. Bake at 375 degrees F for 18 to 20 minutes or until golden brown. Drizzle icing over rolls; sprinkle with remaining nuts. Cut into wedges. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 9805,"Pork Tenderloin with Roasted Cabbage 1 small head green cabbage, cut into 8 wedges 4 tablespoons unsalted butter (2 tablespoons melted) Kosher salt and freshly ground pepper 2 small pork tenderloins (about 1 3/4 pounds total), trimmed 2 teaspoons ground coriander 1 red bell pepper, finely chopped 1 small onion, finely chopped 2 cloves garlic, minced 1/2 teaspoon paprika 2 tablespoons white wine vinegar 1 teaspoon sugar 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 500?. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes. Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145?, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes. Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper. Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9806,"Smoked Seafood Tostada 1 red onion, chopped 6 ounces smoked whitefish, flaked 6 ounces cooked bay shrimp, drained, optional 1 scallion, sliced 1 clove garlic, minced 1 teaspoon chopped fresh oregano leaves 1 red bell pepper, seeded and diced 1 lime, juiced 1 cup corn kernels, toasted* 1 cup romaine lettuce, sliced 1/4-inch thick 1/2 cup nonfat yogurt 1/4 cup capers 1/2 teaspoon toasted and crumbled cl chipotle 6 tostada shells 6 sprigs fresh cilantro, washed 2 limes, cut into wedges *1 fresh ear of corn, toasted and the corn kernels removed Instructions: Saute the onion in a hot saute pan sprayed with vegetable spray, over medium heat until the onion is golden, approximately 5 minutes. In a large bowl mix the next 12 ingredients together. Season, to taste. Place each tostada in the middle of each salad plate and scoop 4 ounces into the center of each tostada. Garnish with a sprig of cilantro and a wedge of lime. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 9807,"Minted Hot Chocolate 1 quart milk (skim, 2 percent or whole) or half-and-half 6 ounces bittersweet or semisweet chocolate, chopped 9 ounces peppermint schnapps Instructions: Heat 1 cup of the milk in a medium saucepan over low heat. Add chocolate, stirring constantly, until melted. When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil. Add 1 ounce peppermint schnapps to each (of 6) mugs. Pour the hot chocolate mixture into the mugs and top with whipped cream (if desired). Add mini candy canes (or peppermint sticks) to each mug before serving, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9808,"Parsley Pesto with Roasted Peppers 1/3 cup lightly toasted pine nuts 3 cups loosely packed fresh flat-leaf parsley 1 teaspoon chopped garlic Kosher salt 1/2 cup coarsely grated Parmesan 1/2 cup extra-virgin olive oil 1/2 cup chopped roasted red peppers Instructions: Put the pine nuts in a food processor and pulse until finely ground. Add the parsley, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the roasted peppers. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 9809,"Macaroni and Cheese with Broccoli 1 package macaroni and cheese mix 1 to 1 1/2 cups leftover broccoli florets Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Add broccoli and stir to combine. Transfer to a medium-size casserole dish and bake until heated through, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9810,"Harissa Marinated Grilled Chicken 2 red bell peppers 1 tablespoon cumin seeds 2 teaspoons coriander seeds 2 teaspoons fennel seeds 2 teaspoons caraway seeds 4 red dried chiles, seeds left inside 3 garlic cloves, smashed and finely chopped 1/4 cup tomato paste 1/2 cup extra-virgin olive oil Kosher salt 1 chicken, cut into 8 pieces, or 8 chicken thighs and/or legs Instructions: Put the red peppers on the grill and char them until they are black on all sides. Put the peppers in a bowl and cover with plastic wrap. When cool enough to handle, scrape the charred black skin off the peppers and remove the stem and seeds. Coarsely chop and reserve. This can totally be done ahead. Put the cumin, coriander, fennel and caraway in a dry saute pan and toast them until they become very aromatic. Grind all the spices into a coarse powder in a spice grinder. Coarsely chop the dried chiles, toss them into the bowl of a food processor and pulse to pulverize. Add the toasted ground spices, the roasted red peppers, chopped garlic and tomato paste. Puree until the mixture is smooth. Add 1/4 cup of the olive oil and pulse to combine. Add in another 1/4 cup of olive oil and pulse again. Season with salt, to taste, if needed. Store in an airtight container. Toss the chicken parts liberally with the harissa and let sit at room temperature up to 2 hours, or overnight or even a few days in the refrigerator. Preheat the grill to medium. Put the chicken on the grill and grill for 8 to 10 minutes on each side. You may have to move the chicken around, or flip it over a couple of times to prevent burning. You may also want to brush it a couple times with the leftover harissa, just remember it is pretty spicy! Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving. ","[Syrah, Tempranillo, Garnacha, Barbera]" 9811,"Oyster Po Boy 6 Cinco Teaque oysters Flour for dredging 1 beaten egg Canola oil Panko bread crumbs 1 hero roll 1 tablespoon Zatarains creole mustard 1 tablespoon Durkees sandwich sauce 3 ounces cole slaw Instructions: Dredge oysters in flour, then in beaten eggs and then in the bread crumbs. Fry oysters in pan of canola oil that's heated to 375 degrees. Remove oysters when golden brown. Place oysters on paper towel to drain. Slice hero roll and spread mustard on one side and sandwich sauce on the other. Lay cole slaw on roll. Add oysters to sandwich and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 9812,"Posole Verde 5 pounds pork butt, trimmed and diced into 1/2-inch pieces 4 cups julienned onions 8 garlic cloves 4 quarts fresh tomatillos 3 jalapenos, stemmed 1/2 cup canola oil 1 tablespoon ground cumin 8 cups chicken stock Salt and freshly ground black pepper 4 cups hominy 4 ounces diced white cabbage 4 ounces diced white onions 4 ounces fresh Mexican cheese 4 ounces chopped fresh cilantro Fried corn tortillas, for topping Instructions: For the pork and stock: Cook the pork butt with 2 cups of the julienned onions, 5 cloves of the garlic and 5 cups water until the pork is cooked through, about 45 minutes. Meanwhile, in a pot, combine the tomatillos and jalapenos and cover with water. Simmer for 20 minutes. Drain, reserving the tomatillos, jalapenos and 1 cup of the cooking liquid. Saute the remaining 2 cups onions and 3 cloves garlic in some of the canola oil until golden brown. Transfer to a blender and add the cumin and reserved tomatillos, jalapenos and 1 cup cooking liquid and blend until smooth. Put the remaining canola oil in a pot and heat until smoking. Add the tomatillo mixture to the pot and cook for 5 minutes. Add the chicken stock and cook for another 15 minutes. When the pork is cooked, season with salt. Pull out the pork and discard all that remains. Add the pork and hominy to the pot with the tomatillo broth and cook for an additional 10 minutes. Adjust the seasoning with salt and pepper. For serving: Ladle the soup into bowls and top with some cabbage, white onions, Mexican cheese, cilantro and fried tortilla. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 9813,"Moo-Less Chocolate Pie 13 ounces semisweet chocolate chips 1/3 cup coffee liqueur 1 teaspoon vanilla extract 1 pound silken tofu, drained 1 tablespoon honey 1 (9-inch) prepared chocolate wafer crust, recipe follows 6 1/2 ounces chocolate wafer cookies 1 tablespoon sugar 3 ounces unsalted butter, melted and slightly cooled Instructions: Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat. Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm. Preheat the oven to 350 degrees F. Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 9814,"Home Recipe for Waffle House Chili 2 (15-ounce) cans pinto beans (not drained) 1 pound lean hamburger 1/4 pound breakfast sausage 2 cups chopped yellow onion 1 can (15 ounces) tomato sauce 2 cubes beef bouillon (or 2 tablespoons beef bouillon granules) 1 teaspoon salt 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/4 teaspoon black pepper 1/4 teaspoon sugar 1/8 teaspoon garlic powder 1/8 teaspoon ground oregano Instructions: Brown hamburger, sausage and onions together in 6-quart saucepan. Add pinto beans (not drained), add can of tomato sauce and add enough water to rinse can. Add beef bouillon granules. If using beef bouillon cubes, dissolve in 1/4 cup water then add to the pan. Add salt, black pepper, garlic powder, ground oregano, cumin, chili powder and sugar. Blend thoroughly. Bring to boil, reduce heat and simmer for 15 minutes. Serve. ","[Merlot, Malbec, Tempranillo, Zinfandel]" 9815,"White Chocolate Coconut Dream 1 cup butter flavored shortening, chilled 2 cups all-purpose flour 1 teaspoon salt 1/2 cup ice cold water, plus 1 tablespoon 1 1/2 cups granulated sugar 6 tablespoons cornstarch 1/2 teaspoon salt 4 egg yolks 3 cups milk 1/2 vanilla bean 2 tablespoons butter 3 ounces white chocolate (chips or chopped) 1 1/2 cups sweetened coconut (recommended: Angel Flake) 1/4 cup dried coconut, toasted 1 pint heavy whipping cream, plus 3/4 cup 1 cup white chocolate (chips or chopped) Instructions: Crust Preparation: Preheat oven to 450 degrees F. Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools. Filling Preparation: Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill. White Chocolate Mousse Preparation: Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream. Assembly: Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 9816,"Slow Cooker Red Beans and Rice 1/2 cup finely chopped onion 2 cloves garlic, minced 1/2 pound smoked Creole seasoned sausage (andouille), cut into small pieces 2 cups dried red beans, soaked overnight and drained 1 quart water Kosher salt and freshly ground black pepper Hot cooked rice (about 3 to 4 cups) Instructions: In a slow cooker, combine the onion, garlic and sausage. Stir in the beans and water and season, to taste, with salt and pepper. Cover and cook on low heat until the beans are tender, about 7 1/2 hours (on high it takes between 3 1/2 to 4 hours). Remove 1/4 cup of beans from slow cooker; mash until smooth, then sir them stir back into slow cooker. Continue to cook for another 30 minutes on low or 15 minutes on high. Remove the beans from the cooker to a serving bowl. Serve over cooked rice and enjoy! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 9817,"Parker House Rolls 4 cups whole milk 1 cup sugar
5 sticks salted butter
4 1/2 teaspoons active dry yeast (2 envelopes)
9 cups all-purpose flour, plus more for flouring the surface 1 heaping tablespoon kosher salt
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
Instructions: Stage 1: Combine the milk, sugar and 2 sticks butter in a large pot. Bring to a simmer and when the mixture is hot (but not boiling), turn off the heat and allow to cool to warmer than lukewarm, 30 to 45 minutes. Stage 2: Sprinkle in the yeast and add 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour. Stage 3: After 1 hour, add the salt, baking powder, baking soda and remaining 1 cup flour and stir to combine. Turn out onto a floured surface and knead the dough for 8 to 10 minutes, then form into a ball, cover with a towel and allow to rise in a warm place for 30 to 45 minutes. Stage 4: Melt 2 sticks butter in a saucepan. Roll out the dough to 1/2 inch thick. Cut circles with a 2 1/2-inch cutter. Dunk each circle in the melted butter, then immediately fold in half and place on a baking sheet. Press lightly to encourage sealing. Cover with a towel and allow the rolls to rise 30 to 45 minutes. Preheat the oven to 400 degrees F. Stage 5: To parbake the rolls before freezing, bake until the rolls are risen and set but not brown, 7 to 8 minutes. Transfer to a wire rack to cool. Freeze the rolls separately, then store them in batches in freezer bags. (If you're not freezing the rolls and want to serve them right away, bake at 400 degrees F until risen, set and golden brown, about 15 minutes total.) When ready to cook and serve the frozen rolls, preheat the oven to 350 degrees F. Melt the remaining stick of butter in a saucepan. Place the frozen rolls on baking sheets and brush them with the melted butter. Bake until golden brown, 14 to 16 minutes. Brush them with additional melted butter if you like and let them sit for 1 minute. Serve while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9818,"Bama Mud Pie Mousse 30 chocolate wafer cookies 4 tablespoons unsalted butter, melted and cooled
1/3 cup chopped pecans
12 ounces bittersweet or semisweet chocolate chips 3 tablespoons unsalted butter
2 large egg yolks (grade A or AA)
1 1/4 cups heavy cream
2 tablespoons granulated sugar
1 tablespoon instant espresso powder (or coffee powder)
1 teaspoon pure vanilla extract
1 cup heavy cream 2 tablespoons powdered sugar
1 tablespoon coffee liqueur (or coffee extract)
1/2 cup pecans, roughly chopped, for garnish 1/2 cup toffee pieces, roughly chopped, for garnish Instructions: For the crust: Preheat the oven to 350 degrees F. Pulse the cookies in a food processor until finely ground. Add the melted butter and pulse until well combined. Quickly pulse in the chopped pecans. Press into a 9-inch pie plate and bake until set, about 10 minutes. Place the pie plate on a rack to cool. For the chocolate mousse filling: In a microwave-safe bowl, combine the chocolate and butter and melt for 30 seconds. Stir and melt for an additional 20 seconds until the chocolate has thoroughly melted. Whisk in the egg yolks and set aside. In a chilled bowl with an electric mixer on medium speed, whisk the cream to form soft peaks, about 4 minutes. Add the granulated sugar, espresso powder and vanilla and whisk to form stiff peaks. Fold a third of the whipped cream into the chocolate mixture and mix thoroughly until smooth. Transfer the chocolate to the remaining whipped cream and gently fold in until smooth. Pour the filling into the prepared crust and chill for at least 2 hours before serving. For the whipped topping: In another chilled bowl with an electric mixer, whisk the cream to form soft peaks. Add the powdered sugar and coffee liqueur and whisk to form stiff peaks. Top the pie with whipped cream, pecans and toffee pieces and serve. Bake with soul. Eat with pleasure! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 9819,"Salad Rolls 1/4 pound rice stick noodles 1/2 pound peeled and deveined shrimp 2 cups shredded carrots 2 cups shredded Napa cabbage 1/2 cup loosely packed, roughly chopped basil leaves 1/2 cup loosely packed, roughly chopped cilantro leaves 1 small cucumber, peeled, seeded, and grated 1 package Vietnamese rice sheets Ginger Lime Dipping Sauce, recipe follows 1/2 cup fish sauce 1/2 cup fresh lime juice 2 tablespoons light brown sugar 1 garlic clove, minced 1 tablespoon minced fresh ginger 1/2 teaspoon Vietnamese chili paste 1/2 cup loosely packed, roughly chopped cilantro leaves 1/2 cup loosely packed, roughly chopped basil leaves 1/2 cup loosely packed, roughly chopped mint leaves Instructions: Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine.
To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce. Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 9820,"Deep-Fried Camembert 2 (4-ounce) Camembert pieces 1 (1 1/2-ounce) truffle, optional, thinly sliced 2 cups flour 4 eggs 2 cups bread crumbs 1 cup finely chopped ground walnuts 3 quarts vegetable oil Instructions: Wrap the Camembert in plastic wrap and place in the freezer for 1 hour. Remove the plastic wrap and, using a knife, slice the cheese in half horizontally so you have 2 round layers as you would a cake for layers. If using the truffles, place the truffle slices on 1 half, slightly overlapping the pieces, until it is covered. Cover with the other half of the Camembert and firmly press together. Repeat with the second Camembert. If you are not using truffles, you may replace them with mixed berries or other mushrooms. Bread the cheese first dipping it in flour, egg, and bread crumbs mixed with the ground walnuts. Repeat this process twice to ensure the cheese is covered and it won't seep out the sides. In a fryer or large pot, heat the oil to 375 degrees F and fry the cheese until golden brown. To serve, slice the cheese and serve on a platter with fruits. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9821,"Leftovers: Minced Squab in Lettuce Cups Canola oil to cook 1 tablespoon minced ginger 1/2 cup diced onion, 1/8-inch thick 1/2 cup diced carrot, 1/8-inch thick 1/4 cup diced celery, 1/8-inch thick 2 scallion slices, 1/16-inch thick, separated 1 tablespoon oyster sauce 1 cup minced squab breast 4 cups fried mung bean noodles Salt and black pepper to taste 8 lettuce cups from iceberg Instructions: In a hot wok or skillet coated with oil, add ginger, onion, carrot, celery and scallions whites. Season and stir fry for 3 minutes. Add oyster sauce and squab to heat. Fill each lettuce cup with fried noodles then top with squab mix. Garnish with scallion greens and serve. Wine Suggestion: Cotes du Rhone Domaine Sainte-Anne Syrah 1995 ","[C?tes du Rh?ne, Syrah/Shiraz, Tempranillo]" 9822,"Cajun Chicken Pasta 1 pound fettuccine About 3 teaspoons Cajun spice mix
3 whole boneless, skinless chicken breasts, cut into cubes 2 tablespoons butter 2 tablespoons olive oil 3 cloves garlic, minced 1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced 1/2 large red onion, sliced
Salt 4 whole Roma tomatoes, diced
2 cups low-sodium chicken broth
1/2 cup white wine 1 cup heavy cream
Cayenne pepper, for sprinkling
Freshly ground black pepper
Chopped fresh parsley, for garnish Instructions: Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 9823,"Pan Fried Fish 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout) Kosher salt Ground black pepper Flour for dredging 2 tablespoon Canola oil 3 tablespoons butter 1 tablespoons capers, drained 1 lemon, juiced Instructions: Heat a heavy pan over medium high heat. Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate. Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9824,"Cranberry Wild Rice Dressing 1 (6.2 ounces) box fast cooking long-grain and wild rice 1 1/2 cups (or according to rice box instructions) low-sodium chicken stock 1 cup frozen seasoning blend (mixed diced vegetables including onion, celery, red and green peppers, parsley) 1 (11 ounces) can mandarin orange segments, drained 1/3 cup chopped pecans 1/2 cup cranberry sauce Instructions: In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 9825,"Caribbean Burgers with Mango Slaw 1/2 head red cabbage, thinly sliced 4 limes, juiced
2 tablespoons sriracha 1 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon ground black pepper, plus more for seasoning 2 fresh mangos
1 bunch scallions, green and white parts, thinly sliced
4 sprigs mint, leaves torn
2 pounds ground beef 3 tablespoons teriyaki sauce
1 tablespoon sriracha 1 tablespoon grated fresh ginger
3 cloves garlic, finely grated 1 teaspoon kosher salt
1/2 teaspoon ground black pepper 6 brioche hamburger buns, toasted
Vegetable oil, as needed
Mayonnaise, as needed
6 leaves green leaf lettuce
1 avocado, peeled and thinly sliced
Instructions: For the slaw: Toss the cabbage with the lime juice, sriracha, salt and pepper in a large bowl. Cover and chill until ready to serve. Cut the mangos into spears. Reserve 12 spears for your burgers. Chop the remaining spears for your slaw. Add them to the slaw just before serving along with the scallions and mint and toss to finish. For the burgers: Combine the ground beef, teriyaki sauce, sriracha, ginger, garlic, salt and pepper in a medium bowl. Mix with your hands until combined. Form into 6 patties roughly 3/4-inch thick and 4 inches in diameter. Brush a grill, grill pan or skillet with vegetable oil and heat on medium-high. When nice and hot, add the patties and cook for about 4 minutes per side for medium-rare. Take them off the heat. To build the burgers: Spread mayonnaise on the bottom bun. Season with salt and pepper. Place a lettuce leaf on top of the seasoned mayo and top it with a patty, 2 slices of avocado, 2 spears of the reserved mango and the bun lid. Repeat with the 5 other burgers. Serve the slaw on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 9826,"Chocolate Chip Butterscotch Pie 2 tablespoons butter 1/2 cup light brown sugar 1/4 cup light corn syrup Pinch salt 1/4 cup heavy cream 8 ounces mascarpone cheese 1 1/2 cups heavy cream 1/2 cup sugar 1 teaspoon vanilla extract Pinch salt 1/2 cup mini-chocolate chips 1 (6-ounce) pre-made chocolate cookie pie crust (recommended: Oreo or Keebler) Instructions: For the butterscotch sauce: melt the butter in a sauce pot over medium-high heat. Add the brown sugar, corn syrup, and salt. Bring to a simmer and stir until golden amber in color, about 10 to 15 minutes. Remove from heat and slowly stir in the cream. Remove from the heat and set aside to cool. For the filling: add the mascarpone cheese and the heavy cream to a large bowl and whish until combined. Add the sugar, vanilla, and salt. Whisk until soft peaks form, then fold in the chocolate chips. Pour the filling into the crust, smoothing out the pie surface. Refrigerate for at least 3 hours and serve drizzled with butterscotch sauce. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 9827,"Smoked and Steamed Artichokes 2 cloves garlic, smashed Small bundle of fresh dill with the stems 1/2 cup dry white wine 1/2 lemon Kosher salt and freshly ground black pepper 2 large artichokes 1 clove garlic, grated Juice and zest of 1/2 lemon 3 tablespoons olive oil 1 teaspoon finely chopped oregano Kosher salt and freshly ground black pepper Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. For the court bouillon: Combine the garlic, dill, 4 cups of water and wine in a large stock pot. Squeeze the lemon juice into the pot, then add the lemon half. Season with salt and pepper. Bring to a gentle boil over direct heat. For the artichokes: Cut off the top inch and most of the stem close to the base. Trim the tip of each outer leaf with kitchen shears. Trim the bottoms of the artichokes and prick with a fork or paring knife. Place over indirect heat to take on some smoke while the poaching liquid comes to a boil, about 5 minutes. Place the artichokes in the liquid, bottoms up. Cover and simmer until a knife inserted into the bottom of the artichoke gives no resistance, about 30 minutes. Meanwhile, make the vinaigrette: Whisk all the ingredients together in a medium bowl and season with salt and pepper. Serve the artichokes with the vinaigrette on the side for dipping. (Alternatively, you can poach the artichokes over medium-high heat on a stovetop.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 9828,"Cherry Pie with Ice Cream Sprinkle Balls 2 1/2 cups all-purpose flour 1 teaspoon salt
1 teaspoon sugar
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice-cold water
1 egg plus 2 tablespoons water, for egg wash
2 pounds jarred sour cherries 1/2 cup sugar
1/2 teaspoon salt
3 tablespoons cornstarch
2 tablespoons lemon juice
Vanilla ice cream, for serving
Sprinkles, for serving
Instructions: Preheat the oven to 400 degrees F. For the pie crust: In the bowl of a food processor, combine the flour, salt, sugar and butter; pulse until the mixture resembles a coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough is crumbly yet holds together when squeezed. Divide into two disks, wrap in plastic and refrigerate until firm, about 1 hour. For the cherry filling: In a large bowl add the sour cherries, sugar, salt, cornstarch and lemon juice. Mix to combine. Set aside. On a floured surface, roll the chilled disks of pie dough into 14-inch rounds; wrap one around a rolling pin and gently place it (without stretching) in a 9-inch pie pan. Using kitchen shears, trim the edges to fit over the sides of the pie pan. Fill with the cherry pie filling. For the lattice crust, cut the remaining rolled pie crust into 1-inch strips?you should have enough for 10 strips. Lay 5 parallel strips on top of the pie filling, leaving 1/2 inch between each strip; fold back every other strip. Place one long strip perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. Take the strips underneath the perpendicular strip and fold them back. Lay down a second perpendicular strip next to the first one and, again, unfold the folded parallel strips. Repeat with the remaining perpendicular strips. Crimp the strips of dough down and under to seal the crusts together. Brush the crust with egg wash. Place the pie in the oven and bake until the crust is golden, 1 hour. Remove to a wire rack and let cool for 1 hour before serving. Serve with scoops of vanilla ice cream rolled in sprinkles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9829,"Blackened Orange Nonstick cooking spray 1 blood orange, sliced into thin rounds 3 tablespoons pure maple syrup 2 tablespoons packed dark brown sugar 2 ounces bourbon 1/2 ounce dry vermouth 5 dashes orange bitters Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil and coat with cooking spray. Combine the orange slices, 2 tablespoons maple syrup and the brown sugar in a medium bowl. Arrange the orange slices on the baking sheet in a single layer; bake, flipping once, until they are glossy and start blackening around the edges, about 15 minutes. Let cool. Combine the bourbon, vermouth, the remaining 1 tablespoon maple syrup and the bitters in a cocktail shaker; fill with ice. Shake well and strain into a cocktail glass; garnish with blackened orange slice. ","[Bourbon, Cognac, Port, Sherry]" 9830,"Hearty Chicken Stew 4 small onions, quartered 6 cloves garlic, peeled 1 pound carrots, peeled and cut into 2-inch chunks 2 pounds chicken thighs, skin removed Handful thyme sprigs Kosher salt and freshly ground black pepper 1 1/2 pounds red bliss potatoes, washed and quartered 2 handfuls green beans, trimmed Hot pepper sauce, to taste Instructions: In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add cold water to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
Simmer until the meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 1/2 hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to pot.
Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, add hot sauce, salt and pepper to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9831,"Maple Squash Puree 2 (12-ounce) packages frozen cooked butternut squash or winter squash 1/3 cup water 1 tablespoon butter 2 tablespoons maple syrup Salt Instructions: Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes. Whisk in the butter and maple syrup and season with salt, to taste. ","[Chardonnay, Riesling, Gewrztraminer]" 9832,"Sauteed Vegetable Medley 4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows 2 tablespoons unsalted butter 2 tablespoons water Kosher salt, freshly ground black pepper Instructions: In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately. To blanch and refresh vegetables: Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired. Variations: Toss vegetables together in a medium bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9833,"Peanut Butter and Jelly Bars 2 sticks (16 tablespoons) salted butter, melted and slightly cooled, plus more for greasing 2 1/4 cups all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 cup finely chopped salted peanuts 1 cup firmly-packed dark brown sugar 1/2 cup granulated sugar 1 1/2 cups crunchy peanut butter 2 large eggs, lightly beaten 2 teaspoons vanilla extract 1 cup grape jam or chunky preserves Instructions: Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan. Whisk the flour in a medium bowl with the baking powder, baking soda and salt. Whisk in 1/2 cup peanuts. Put the melted butter in a large bowl and use a rubber spatula to stir in the sugars. Stir vigorously, mashing the brown sugar lumps with the spatula, so that the mixture is well combined and creamy. Using the rubber spatula, stir in the peanut butter, again making sure the mixture is well combined. Stir in the eggs and vanilla. Fold in the flour mixture until just combined. Scrape the batter into the prepared pan. Press the back of a spoon or a curved rubber spatula into the batter to make little wells all over the batter, making sure not to push down to the bottom of the pan. Spoon the jam into the wells, making sure the jam is distributed evenly across the pan. Use a knife to pull the jam through the peanut butter mixture-it won't exactly ribbon, you will end up with some chunks of jam throughout. Sprinkle the remaining 1/2 cup chopped peanuts over the top. Bake until a toothpick inserted in the center of a non-jammy spot comes out clean, about 35 minutes. Cool completely on a rack, about 1 hour. When the bar has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up. For easier slicing, wrap with plastic wrap, and let sit at room temperature overnight. Cut into forty eight 1 1/2-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 9834,"Coffee Milk Punch 3 cups whole milk 2 cups half-and-half 1 cup confectioners sugar, sifted 1 teaspoon pure vanilla extract 1 1/4 cup bourbon 2 cups brewed chicory coffee, cooled Freshly grated nutmeg Instructions: Put the milk, half and half, sugar, vanilla, bourbon, coffee and nutmeg in a blender with 2 cups of ice and blend on high speed until slushy (work in batches if necessary). Serve in chilled glass mugs or tall glasses. ","[Bourbon, Port, Sherry]" 9835,"Sangria 2 oranges 2 lemons 1/2 green apple, cored and chopped into small pieces 1/2 red apple, cored and chopped into small pieces 1 nectarine, pitted and sliced 1/2 cup sugar 6 cloves 1/2 vanilla bean 1 stick cinnamon 2 bottles red wine (recommended: Spanish wine or Cannonau from Sardegna) 1 shot brandy 1 cup club soda Instructions: Squeeze the juice of one orange and one lemon, making sure there are no seeds. Chop the remaining orange and lemon. Add the juice and chopped citrus to a pitcher. Mix in the apples, nectarine, sugar, cloves, cinnamon, vanilla bean, red wine, and brandy, and let sit in the refrigerator for at least 4 hours, overnight is best. When the party is about to start, add a few ice cubes to the glasses, top off the sangria with some club soda and fill the glasses! ","[Tempranillo, Garnacha, Barbera, Chenin Blanc]" 9836,"Magic Buttermilk Sorbet 1/2 cup sugar 2 cups buttermilk 1/2 cup salt 2 cups ice 1 quart-size resealable bag Instructions: In the quart-size resealable bag, combine sugar and buttermilk. Seal the bag. In the gallon size resealable bag, combine salt and ice. Insert the smaller bag into the larger one and seal, letting all the air out. Shake continuously for 5 minutes. When buttermilk stiffens, remove the small bag and dip into cold water to remove salt from the outside of the bag. Freeze or serve immediately. To serve, open bag and scoop out sorbet. ","[Riesling, Moscato, Vinho Verde]" 9837,"Chicken Stock 2 large onions, quartered 2 medium carrots, quartered 2 stalks celery with leaves, quartered 10 sprigs parsley 4 sprigs fresh thyme or 2 teaspoons dried 1 bay leaf 5 pounds chicken bones, wings, backs, legs, or a mixture, trimmed of excess fat Instructions: In a large stockpot, combine the onions, carrots, and celery. Toss in the parsley, thyme, and bay leaf and add the chicken parts or bones. Add enough cold water to cover the chicken by 3 inches. Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently. Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary. Simmer, uncovered for 4 hours. Strain into a large bowl or storage containers. Cool the liquid to room temperature before refrigerating. (The fastest way to cool containers of stock is in an ice water bath in the sink.) Refrigerate for 2 or 3 days or freeze for up to 3 months. Remove any solidified fat that rises to the surface before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9838,"Pheasant Breasts with Pomegranate Glaze 2 cups pomegranate juice (recommended: POM) 1/4 cup sugar 2 to 4 tablespoons olive oil 4 pheasant breasts (removed from bone with skin and wing attached) Salt and freshly ground black pepper Instructions: Glaze: Add the pomegranate juice and sugar to a stainless pan. Simmer over low heat until reduced by half or until the mixture becomes a semi-thick syrup. Set aside. Preheat the oven to 375 degrees F. Pat the pheasant breasts dry with paper towels and season them well with salt and pepper, to taste. Put the breasts, skin side down, into the pan and cook until crispy, about 4 to 6 minutes. Put breasts on a sheet pan and roast until cooked through about for 8 to10 minutes. Reheat the glaze. Arrange the pheasants on a serving platter and drizzle with the glaze. Serve with rice or mashed potato, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9839,"Pedemoleque Little Boy's Foot 1 tablespoon unsalted butter 1/4 cup shelled and skinned peanuts, toasted (see Note) 1/4 cup cashews, toasted (see Note) 1 cup firmly packed light brown sugar 1 cup granulated sugar 1 cup water Pinch of baking soda Instructions: Thoroughly butter an 8 x 12 inch roasting pan and place it in the freezer for 5 to 10 minutes. Combine the brown and granulated sugars and the water in a heavy stainless steel saucepan over medium heat and, stirring occasionally, cook until the sugars have dissolved and the mixture is simmering. Increase the heat to high and, without stirring, simmer the syrup until it reaches 300 degrees on a candy thermometer (hardcrack stage). Remove from the heat and add the baking soda and the nuts, mixing thoroughly to make sure they are evenly blended in. Pour the mixture onto the buttered slab and allow to cool completely. Lift off and break the brittle into bitesized pieces. The candy will keep in an airtight glass jar for several weeks. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 9840,"Stuffed Tomatoes with Chickpeas and Greens 6 medium vine-ripened tomatoes, tops removed and reserved (like \u201chats\u201d), insides scooped out and reserved 1 tablespoon honey 3 tablespoons extra-virgin olive oil Kosher salt 1 tablespoon freshly grated ginger 1 tablespoon red wine vinegar 2 teaspoons ground cumin 1 bunch scallions (6 to 8), coarsely chopped 1 15.5-ounce can low-sodium chickpeas, drained and rinsed 1 generous cup spinach, coarsely chopped 1 generous cup arugula, coarsely chopped 8 leaves fresh basil Freshly ground pepper 1/2 cup finely grated Parmesan cheese Instructions: Preheat the oven to 375? F. Line a baking sheet with parchment paper. Arrange the tomatoes cut-side up on the baking sheet with space between each. Drizzle with the honey and 2 tablespoons olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside. In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, 1 to 3 minutes. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper. Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato \u201chat.\u201d ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 9841,"Steaks with Peppercorn Melange and Sweet Onion Marmalade 2 tablespoons peppercorn melange (sold with the other peppercorns in the spice aisle) 8 (4-ounce) boneless sirloin steaks Salt 1 tablespoon olive oil 1 cup orange marmalade 1 cup finely chopped red onion 2 tablespoons Worcestershire sauce Instructions: Place peppercorns in a plastic bag and mash them with the flat side of a meat mallet or rolling pin until finely crushed. Season both sides of steaks with salt and add to bag with crushed peppercorn melange. Refrigerate up to 48 hours. When ready to cook, heat oil in a large skillet over medium heat. Add steaks and cook 2 minutes per side, until browned. In a small bowl, mix together orange marmalade, onions and Worcestershire sauce. Add mixture to steaks and bring to a simmer. Simmer 5 minutes, until sauce thickens and steaks are cooked through. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 9842,"Slow-Roasted Parchment-Wrapped Leg of Lamb with Garlic and Herbs 1 leg of lamb, 7 to 8 pounds, bone-in, trimmed of fat 8 large cloves garlic, sliced 6 sprigs rosemary, broken into 2-inch pieces 1/3 cup extra-virgin olive oil 2 lemons, juiced Salt and coarsely ground black pepper 1/2 cup combined chopped thyme and parsley leaves Instructions: Arrange a couple of large sheets of parchment paper on a work surface. Set the leg of lamb on top of the parchment and cut small slits all over the leg meat. Nestle the garlic and rosemary into the slits, letting the rosemary stick out a bit, studding the meat. Whisk the extra-virgin olive oil and lemon juice in a small bowl and rub it all over the lamb. Season, liberally, with salt and pepper, to taste, then rub the lamb with the thyme and parsley. Cover the leg with another sheet of parchment paper, and bring the bottom pieces up to meet with the top piece, forming a packet. Secure with kitchen string and marinate in refrigerator for 3 to 4 hours. Preheat the oven to 300 degrees F. Put the lamb into a roasting pan and rest the leg bone on 1 corner of the pan to settle juices under the leg as it roasts. Roast the lamb for 3 hours, then remove it from the oven and let it rest for a 1/2 hour. Unwrap and carve 2/3 of the meat. Arrange the lamb on a serving platter and spoon the pan juices over the slices. When you remove the lamb switch oven to 375 degrees F to bake off other make-ahead meals, such as the Stuffed Peppers with Lamb and Eggplant. Serve roast lamb with Mint Sauce, Roasted Tomatoes and Asparagus alongside, if desired. After your main meal is carved, cut the remainder of the meat into 1/2-inch slices. Cover and refrigerate. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 9843,"Pots de Creme 1 pound swiss chocolate 2 cups warm milk 6 egg yolks, beaten 1 tablespoon Bourbon whiskey Instructions: Melt chocolate in warm milk. Stir until it boils and the chocolate coats the spoon. Remove from heat. Stir into the egg yolks and add the Bourbon. Pour into the pots de creme cups. Use the leftover egg whites to make small meringues to serve with the pots de creme and a slivered orange rind for the garnish. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 9844,"Rolled Sour Cream Sugar Cookies 2 cups granulated sugar 1 cup (2 sticks) butter
2 eggs
1 teaspoon vanilla extract 1 cup sour cream
4 cups flour, plus more for dusting 2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter 4 cups confectioners' sugar
2 tablespoons milk 1 teaspoon vanilla extract 1/2 teaspoon salt
Instructions: For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a stand mixer fitted with the paddle attachment, cream together the granulated sugar and butter until fluffy and pale. Add the eggs and mix until incorporated, then add in the vanilla and finally add the sour cream, mixing until well blended. Sift together the flour, baking powder, baking soda and salt. With the mixer set to low speed, add the dry ingredients to the butter and mix until well combined. Chill in the refrigerator for about 20 minutes. Dust a clean surface with flour. Roll out the dough and cut into shapes with cookie cutters. Place each on the prepared baking sheet and bake for 12 minutes. Cool the cookies completely. For the frosting: In a stand mixer fitted with the whip attachment, whip the butter until soft and creamy. Add the confectioners' sugar, milk, vanilla and salt. Cream together until fluffy. Spread the frosting over the cookies, about 2 heaping tablespoons per 3-inch cookie. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9845,"Roast Beef and Blue Cheese Roll-Up 1/3 cup unsalted butter, softened 1/3 cup crumbled blue cheese (1 1/2 ounces), such as Roquefort or Maytag blue 1 pound thinly sliced rare roast beef Kosher salt and freshly ground black pepper 1 bunch watercress 1 red bell pepper, stemmed, seeded, and cut into thin strips 1 yellow pepper, stemmed, seeded, and cut into thin strips Instructions: Cream the butter and cheese with a fork in a medium bowl until evenly mixed together. Lay the roast beef slices on a flat surface to make 16 rectangles, each about 5 by 8 inches. Depending on the size of the slices, it may be necessary to combine them, overlapping slightly along the sides. Season the meat with salt and pepper. Spread 2 teaspoons of the cheese mixture along the short end of the beef rectangle. Strip the leaves from a watercress sprig and scatter the leaves over the cheese, and then top with a few pieces of both red and yellow peppers. Roll the beef, enclosing the butter and vegetables, and continue rolling into a tight cylinder. Wrap snugly in plastic wrap. Repeat with the remaining ingredients. Refrigerate until chilled, at least 30 minutes. To serve, trim the ends and halve the rolls, crosswise. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 9846,"Sweet Potato Asparagus Hash with Fried Eggs 2 large sweet potatoes, peeled and cut into 1/2-inch pieces 1/2 teaspoon smoked paprika
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 sweet onion, thinly sliced
2 cloves garlic, minced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 teaspoons finely chopped fresh sage
4 to 8 large eggs
Hot sauce, for serving
Instructions: Preheat the oven to 425 degrees F. Toss the sweet potatoes in a bowl with the paprika, 1 1/2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread on a rimmed baking pan in a single layer and bake, stirring once or twice, until tender and golden in spots, about 15 minutes. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until softened and golden, about 15 minutes. Add the garlic and cook, stirring, 1 minute. Increase the heat to medium high and add the asparagus. Cook, stirring often, until the vegetables are tender, about 3 minutes. Stir in the roasted sweet potatoes and sage and season with salt and pepper. Transfer the hash to a bowl, cover and keep warm. Add the remaining 1/2 tablespoon oil to the skillet and heat. Crack the eggs into the skillet and fry the eggs as desired. Divide the hash among plates and top with the fried eggs. Serve with hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9847,"Flank Steak with Twice Baked Fingerling Potatoes 1/4 cup balsamic vinegar 1/4 cup grapeseed oil 1 teaspoon minced rosemary leaves 1 teaspoon garlic puree 1 lemon, juiced 1 teaspoon kosher salt and freshly ground black pepper blend (60:40 mixture) 1 2 to 3-pound flank steak Twice Baked Fingerling Potatoes, recipe follows 2 tablespoons grapeseed oil 2 teaspoons minced parsley leaves, divided 1 teaspoon minced garlic 1/4 cup chopped onion 1 pound fingerling potatoes 1 tablespoon truffle oil 1/2 cup finely grated parmesan
1 teaspoon minced thyme
Instructions: In a bowl, mix together vinegar, oil, rosemary, garlic, lemon juice and salt and pepper blend. Put the steak in an 8 by 12-inch casserole dish and generously coat with the vinegar mixture. Allow to marinate for 30 minutes to 1 hour in the refrigerator. Preheat an outdoor grill or indoor grill pan. Remove the steak from the marinade, straining excess marinade from the steak. Removing the excess marinade will prevent flaming, or charring of the steak during cooking. Put the steak on the grill, and cook over high heat, about 8 to 9 minutes per side. Remove the steak from the grill to a cutting board and let rest, about 5 minutes, before cutting. Slice the steak on the bias, top to bottom, against the grain, 1/4-inch thick. Arrange the steak over the potatoes on a serving platter and serve. Preheat oven to 400 degrees F. In a large bowl, mix together the oil, 1 teaspoon of parsley, the garlic, onion, and salt and pepper blend. Add the potatoes and toss to coat. Transfer the seasoned potatoes onto a baking sheet and roast until the onions are soft to touch, about 20 minutes. Remove the potatoes from the oven and set aside. In a large bowl combine the truffle oil, cheese, remaining parsley and thyme. Add potatoes and toss to coat evenly. Return the potatoes to the baking sheet and roast for additional 20 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 9848,"The Ultimate Ketel One Dirty Martini 1.5 oz. Ketel One Vodka 1 oz. olive brine 1 whole bleu cheese stuffed olive Instructions: Shake with ice in a cocktail shaker. Serve straight up in a martini glass. Garnish with a bleu cheese stuffed olive. ","[Chardonnay, Sauvignon Blanc, Riesling]" 9849,"Lamb Chops with Mint and Pistachio Salsa Verde 1/2 cup chopped fresh parsley 1/2 cup olive oil
1/4 cup chopped fresh mint
1/4 cup chopped toasted pistachios
2 tablespoons capers, chopped
1 tablespoon lemon juice
1/2 teaspoon kosher salt
12 frenched New Zealand single-bone lamb chops 1 1/4 teaspoons kosher salt
Olive oil, for brushing Instructions: For the salsa verde: In a medium bowl, add the parsley, olive oil, mint, pistachios, capers, lemon juice and salt and stir with a rubber spatula until combined. Set aside to let the flavors marry. For the lamb: Meanwhile, heat a grill pan over medium-high heat. Dry the lamb chops well with a paper towel and season with the salt. Brush the grill with olive oil and grill the chops for 4 minutes on each side for medium rare. Remove to a plate to rest for 10 minutes. Drizzle the chops with some of the sauce and serve the remaining sauce alongside. ","[Syrah, Malbec, Tempranillo, Barolo]" 9850,"Crazy Coconut Lemonade 6 to 8 mint leaves, plus more for garnish 2 tablespoons sugar, or more to taste 2 lemon slices 2 lime slices Ice 1 cup coconut water, or regular water 3 tablespoons coconut milk 2 tablespoons lemon juice 2 tablespoons lime juice Rum, to taste, optional Instructions: Muddle the mint leaves, sugar, lemon slices and lime slices with a muddler or pestle in the bottom of a large glass. In a blender, mix a little ice, water, coconut milk, lemon juice, lime juice and rum (if using). Give drink a quick blend. Pour into glass with muddled mint mixture. Garnish with mint sprigs and lime slices. ","[Sauvignon Blanc, Moscato, Cava, Sparkling Shiraz]" 9851,"Curry Spiced Whole Roasted Cauliflower 3 ounces butter 3 tablespoons olive oil 1 tablespoon chopped garlic 1 teaspoon curry powder 1 head cauliflower Kosher salt and freshly ground black pepper 1/2 cup almonds, chopped 1/2 cup golden raisins 1 lime, zested and juiced
1/2 cup Greek yogurt 3 tablespoons olive oil 2 tablespoons tahini 1/4 cup dill, minced 1/2 teaspoon ground cumin 1 clove garlic, minced Juice of 1 lemon Kosher salt and freshly ground black pepper 1 cup cilantro leaves 1 cup mint leaves 1 Fresno cl, sliced Instructions: For the cauliflower: Preheat the oven to 450 degrees F. Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9852,"Baked Parmesan Carrot Fries with Lemon-Basil Aioli 1 cup mayonnaise 1/4 cup fresh basil leaves
1 lemon, zested and juiced
1/2 clove garlic, finely grated
Kosher salt Nonstick cooking spray, for the wire rack and carrots 1 1/2 cups panko breadcrumbs
1 cup grated Parmesan
1 tablespoon dried parsley
1/8 teaspoon cayenne
Kosher salt
1 tablespoon milk
3 large eggs
4 medium carrots, cut into thin 3-inch batons
2 tablespoons all-purpose flour
Instructions: For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve. For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray. Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl. Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer. Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes. Serve the carrot fries with the aioli for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 9853,"Crullers 1 cup water 8 tablespoons unsalted butter (1 stick) 1 1/2 teaspoons sugar 1/2 teaspoon salt 1 cup all-purpose flour 4 eggs Vegetable oil, for frying 2 cups powdered sugar 1/4 cup milk Instructions: Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes. Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated. Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up. Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl. Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9854,"Sauteed Broccoli Rabe Kosher salt 1 bunch broccoli rabe, tough, non-leafy stems removed Extra-virgin olive oil 3 cloves garlic, smashed Pinch crushed red pepper flakes Instructions: Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Drop the broccoli rabe into the boiling water and cook for 1 minute. Remove from the boiling water and plunge immediately into the ice water. Once cool remove from the ice water and let dry. It can be used right away or held for future use. Coat a large saute pan with olive oil. Add the smashed garlic and crushed red pepper and bring to medium heat. Once the garlic is brown and aromatic, remove it from the pan and discard. It has fulfilled its garlic destiny. Add the broccoli rabe and toss around in the oil to heat up and season. Remember the broccoli is already cooked. Add more oil, if needed and season with salt if needed (it probably will). ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 9855,"Smoked Salmon Spread 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced Instructions: Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers. If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9856,"Skirt Steak with Bok Choy 1 pound piece skirt steak, cut into 3 equal pieces 3 cloves garlic, minced
1/2 cup low-sodium soy sauce
2 tablespoons packed light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons grated fresh ginger
2 teaspoon sesame oil
1 teaspoon red chili flakes
6 scallions, sliced, whites and greens kept separate
3 tablespoons olive oil
2 1/2 tablespoons unsalted butter
3 heads baby bok choy, halved and rinsed
4 ounces shiitake mushrooms, thinly sliced 1 cup mayonnaise
2 tablespoons sriracha Instructions: Put the skirt steak into a 1-gallon resealable plastic bag. Whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes and scallion whites in a small bowl. Pour two-thirds of the marinade over the steak, reserving the remaining marinade. Seal the bag, removing as much air as possible. Set aside and let marinate for at least 10 minutes. Meanwhile, whisk together the mayonnaise and sriracha in another small bowl. Heat 2 tablespoons each of olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest while you cook the vegetables. Add the remaining 1 tablespoon olive oil and 1/2 tablespoon butter to the skillet. Add the bok choy, cut side-down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade to combine and pour into the skillet and let reduce slightly. Remove from the heat. Slice the steak against the grain. Transfer the bok choy to a platter with any sauce that is in the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens. Serve with the sriracha mayo. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 9857,"Tapenade 1/2 pound good black olives, such as kalamata, pitted and diced 3 tablespoons capers, drained 8 anchovy fillets 1 garlic clove, minced 1/2 cup good olive oil 1 tablespoon freshly squeezed lemon juice 2 teaspoons Dijon mustard 1 teaspoon minced fresh thyme leaves 1 tablespoon chopped fresh parsley leaves 1 baguette, sliced and toasted Instructions: Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Serve on toasts. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9858,"Red Lentil Salad 1/2 cup whole almonds 1 cup dried red lentils 2 tablespoons grapeseed oil 2 teaspoons minced ginger 2 cloves garlic, minced 2 teaspoons garam masala 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 1/4 teaspoon cardamom seeds A pinch coriander seeds Juice of 1 lime 1 cup grated carrot 1 cup grated radish 1/2 cup finely chopped red pepper 1/4 cup chopped fresh cilantro 2 tablespoons chopped fresh mint A pinch salt and pepper 8 Boston lettuce leaves Instructions: Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5 to 6 minutes. Roughly chop them and set aside. Put the lentils in a medium saucepan and cover with cold water. Place over medium-high heat, bring to a boil and cook until they are just barely tender and still quite red, about 2 minutes. Drain and rinse with cold water to halt the cooking process. Shake out all excess water, and then put the lentils into a large bowl.
Pour the oil into a skillet and, when it is hot, add the ginger and garlic and cook for 1 minute. Add the garam masala, cumin, mustard, cardamom and coriander seeds and cook for 1 minute. Add the lime juice, and then pour over the lentils. Then add the carrots, radishes, red peppers, cilantro and mint. Season with salt and pepper and toss well to combine.
Line a serving platter with overlapping lettuce leaves. Mound the lentil salad over them. Sprinkle with toasted almonds and serve. ","[Syrah, Pinot Noir, Grenache Blanc, Vermentino]" 9859,"Panelle with Ricotta and Oil-Cured Black Olives 1 1/2 cups chickpea flour Kosher salt 1/2 cup canned chickpeas, drained and coarsely mashed Vegetable oil, for frying 1/4 cup chopped fresh flat-leaf parsley, plus more parsley leaves for serving 1 cup fresh ricotta 1/4 cup oil-cured black olives, coarsely chopped Instructions:

1. Whisk the flour and 2 teaspoons salt together with 2 cups water in a medium saucepan over medium-high heat and cook until the mixture thickens, pulls away from the side of the pan, and is a thick paste consistency, about 4 minutes. Stir in the chickpeas. Spoon leveled tablespoons of the mixture onto a parchment-lined baking sheet and flatten to 1-inch wide rounds about 1/3-inch thick. Cover and chill for at least 30 minutes. The recipe can be prepared up to this point and chilled overnight.
2. Fill a small skillet with 1-inch oil and heat to 375 degrees F. Fry the fritters until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
3. Stir 1/4 cup chopped parsley into the ricotta, then dollop onto warm or room temperature fritters. Top with the chopped olives, 1 small parsley leaf, and a sprinkle of salt. ","[Prosecco, Vermentino, Sauvignon Blanc, Grner Veltliner]" 9860,"Mediterranean Pizza ? cup MIRACLE WHIP? Dressing ? cup KRAFT Shredded Parmesan Cheese ? cup KRAFT Shredded Mozzarella Cheese 2 cloves garlic, minced 1 ready-to-use baked pizza crust (12 inch) 10 kalamata olives, cut in half 2 plum tomatoes, seeded, sliced 2 Tbsp. thinly sliced fresh basil Instructions: Heat oven to 400°F. Combine first 4 ingredients; spread onto pizza crust. Top with olives and tomatoes. Bake 20 min. or until edge of crust is golden brown and cheese is melted. Sprinkle with basil.\n\nSubstitute: Substitute ¼ cup chopped roasted red peppers for the tomatoes. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 9861,"Ice Cream Cookie Sundaes 1 to 2 small scoops chocolate chip cookie dough ice cream 1 to 2 small scoops Dutch chocolate ice cream
   2 Yummy Slice-and-Bake Cookies, recipe follows 1 to 2 tablespoons caramel sauce
   1 to 2 tablespoons hot fudge sauce
   Mini chocolate candies, such as M and Ms, to sprinkle over the top Canned whipped cream, for topping Sprinkles, for topping Maraschino cherries, for topping 2 1/2 cups all-purpose flour 1 teaspoon instant coffee granules
   1 teaspoon baking soda
   1 teaspoon salt
   1 cup (2 sticks) salted butter, softened
   1 1/4 cups packed brown sugar
   1/4 cup granulated sugar
   2 eggs
   1 tablespoon vanilla
   2 tablespoons chocolate-hazelnut spread, such as Nutella
   2 tablespoons creamy peanut butter
   3/4 cup chocolate candies, such as M and Ms, roughly chopped, plus more if needed 1/2 cup very finely chopped pecans, plus more if needed Instructions: Place the scoops of chocolate chip cookie dough and chocolate ice cream into a sundae glass. Take the Yummy Slice-and-Bake Cookies and break them up into small pieces over the ice cream. Heat the caramel and hot fudge sauces and drizzle over the cookies and ice cream, then sprinkle over some mini chocolate candies. Squirt on some whipped cream and top with sprinkles or other toppings as you fancy. Finish with a cherry on the top. Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed. Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes. Preheat the oven to 375 degrees F. Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes. Yield: 30 cookies ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9862,"Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette 4 cups greens (such as romaine, radicchio, green leaf and red leaf lettuce) 1 puff pastry sheet 2 Granny Smith apples, cored and sliced as thin as possible, preferably on a mandoline 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup brown sugar 1 tablespoon apple juice or orange juice 1 egg, beaten, to brush on the puff pastry 1 cup candied walnuts 11/2 cups grape or cherry tomatoes cut in 1/2 Salt Pepper 1/2 cup sherry vinegar 1 tablespoon diced red onion 2 teaspoons chopped chives 3/4 cup salad oil Instructions: Clean the greens and dry them with paper towels and/or a salad spinner to remove excess moisture. Preheat oven to 400 degrees F. Lay the pastry on a parchment lined baking sheet, and cut into 6 (4-inch) circles, removing the excess dough. In a small bowl toss the apple slices with cinnamon, nutmeg, brown sugar and juice. Brush the puff pastry with the egg wash and arrange the apple slices daisy-petal style on top of each circle. Bake for 12 to 15 minutes, remove to a rack and let cool. Place the vinegar, onion, chives, and oil in a container and shake to combine. Toss the greens, tomatoes and candied walnuts in the dressing to coat, and season with salt and pepper. Arrange the seasoned greens on top of the puff pastry and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9863,"Bloody Mary Tomatoes 1 cup vodka 2 tablespoons hot sauce, such as Frank's 1 tablespoon Worcestershire sauce
1 pint cherry tomatoes
Freshly ground black pepper Celery salt, for seasoning
Instructions: Combine the vodka, hot sauce and Worcestershire in a jar. Poke a couple of holes in each cherry tomato with a toothpick, then place a toothpick through the center of each. Add the toothpick-ed tomatoes to the vodka mixture and allow to soak for at least 2 hours, ideally overnight. Drain the contents of the jar and sprinkle the tomatoes with pepper and celery salt. Serve immediately! ","[Ros, Sauvignon Blanc, Pinot Grigio]" 9864,"Bob Boone's Bean Dip One 16-ounce container sour cream One 8-ounce package cream cheese, softened One 16-ounce can refried beans 1 bunch green onions, chopped 1 packet taco seasoning 2 cups shredded Mexican Cheddar Tortilla chips, as accompaniment Instructions: Preheat oven to 350 degrees F. In a large bowl mix together sour cream, cream cheese, refried beans, onions and taco seasoning. Put mixture in an 8 by 8-inch glass dish. Sprinkle with cheese. Bake for 20 minutes until cheese is melted. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 9865,"3 Ingredient Chocolate Cake Nonstick cooking spray, for the cake pan 4 cups crispy chocolate cookies
1 tablespoon baking powder
2 cups milk
2 cups powdered sugar 1 tablespoon milk
1/4 cup mixed sprinkles
Instructions: For the cake: Spray an 8-inch square cake pan with cooking spray, then line with parchment, allowing the parchment to hang over the sides. Spray the parchment paper with cooking spray to prevent sticking. Preheat the oven to 350 degrees F. Place the cookies and baking powder in a food processor and process until fine crumbs form. With the food processor running, slowly drizzle in the milk. Continue to process until you have a smooth batter, about 2 minutes. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. For the icing: Meanwhile, combine the powdered sugar and milk in a large bowl. Whisk until smooth, then set aside. Allow the cake to cool slightly in the pan before carefully removing it from the pan using the parchment overhang and placing it on a platter. Allow to cool completely, about 30 minutes. Pour the icing over the top and spread it all over. Top with the sprinkles, then slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 9866,"Wild Man Potato Skins 5 russet potatoes
Kosher salt
1 teaspoon paprika 7 slices thick-cut bacon
1 small shallot, minced
6 ounces butter, cubed 8 ounces grated white Cheddar
4 green onions, sliced
Freshly cracked black pepper 6 cups canola oil
1/2 cup arrowroot flour
2 eggs, beaten
Instructions: Preheat the oven to 350 degrees F. Skin the potatoes. Reserve the skins. Add 1 teaspoon salt to the potato skins and let sit. Dice the potato flesh and boil until fork tender. Do not over boil. Put the potato skins into a clean towel and wring out any moisture. Toss the skins with 1/2 teaspoon more salt and 1/2 teaspoon of the paprika. Spread on a baking sheet. Bake for 15 minutes. Cook the bacon until crisp. Remove from the pan to cool slightly. Dice the bacon. In a saute pan over medium heat, cook the shallots in a little butter until soft. In a large bowl, mix together the shallots, white Cheddar, green onions and remaining butter until partially creamy and partially chunky. Then fold in the bacon. Add salt and pepper to taste and mix to combine. Refrigerate the mixture until cool. When ready to serve, fill a Dutch oven with the canola oil and heat to 375 degrees F. In another bowl, add the remaining 1/2 teaspoon paprika and some salt and pepper to the arrowroot flour. Make 1-inch balls with the potato mix. Then dip in the egg, dip in the arrowroot flour, dip in the egg again and stuff the potato skins. Fry until golden brown and warm, 1 to 2 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 9867,"Spiced Thyme and Lime Iced Tea 1/3 cup sugar 6 sprigs fresh thyme 2 cinnamon sticks Juice and zest of 2 large limes Juice and zest of 2 large limes
3 black tea bags, such as Twining's Irish Breakfast Tea Ice Instructions: Bring 6 cups water, sugar, thyme, cinnamon sticks, lime juice and lime zest to a boil in a 5-quart saucepan over medium-high heat. Remove the pan from the heat and add the tea bags. Steep the tea for 15 minutes. Remove the tea bags and allow the mixture to cool to room temperature, about 1 hour. Strain the mixture into a pitcher and refrigerate until ready to serve.
Pour the tea into 4 ice-filled glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 9868,"Smothered Chicken 4 chicken breasts 1/2 cup all-purpose flour 1/8 teaspoon cayenne pepper 1/2 teaspoon paprika Salt and pepper, to taste 1/4 cup vegetable oil 1 onion 2 small garlic cloves 1 cup sour cream 1/2 cup chicken stock 1/4 chopped green onions, including green part Instructions: Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9869,"JM's Mexican Coffee 1 cup hot brewed coffee 1 shot espresso-flavored tequila
Pinch chili powder
Pinch ground cinnamon
Instructions: Put the coffee in a mug, add the espresso-flavored tequila and top with the chili powder and cinnamon. ","[Tequila, Mezcal]" 9870,"Marinated Lamb Chops with Fenugreek Cream Curry 2 to 3 French-cut racks of lamb, for approximately 16 large or 20 medium-size chops 2 cups white wine 1 cup grainy mustard 2 teaspoons kosher salt 4 cups whipping cream 1 teaspoon kosher salt 1 teaspoon paprika 1 teaspoon cayenne pepper 1 tablespoon dried green fenugreek flakes (known as \kasuri methi) 1 cup fresh lemon juice 4 tablespoons canola oil 2 tablespoons crushed garlic 1 teaspoon ground turmeric Instructions: Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours. In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve. Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, GSM]

" 9871,"Roasted Smoky Cauliflower with Limey Yogurt 2 medium cauliflower heads (use different colors if you can find them), stripped of leaves and main stalk chopped off 1/3 cup extra-virgin olive oil, plus a splash 1 teaspoon ground coriander 1 teaspoon dried mango powder (amchoor, found at Indian stores, optional) 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1 cup Greek yogurt 1 lime, zested, plus a squeeze of juice Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil or parchment. Break up the cauliflower into evenly sized florets about 1-inch long. You can use a knife to divide the large florets if they don't break easily. In a large bowl, whisk together 1/3 cup oil, coriander, mango powder, if using, cumin, salt and pepper, to taste. Add the florets and, using your hands, gently toss to coat. Pour the prepared baking sheet and roast until tender and slightly browned, 30 to 40 minutes, tossing halfway through. Meanwhile, in a small bowl, combine the yogurt with the lime zest, a splash of extra-virgin olive oil, salt, pepper, and a squeeze of lime (as much as you like). Serve the cauliflower with a dollop of yogurt on the side, and enjoy a whole new way to eat cauliflower! ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 9872,"Lace Cookies 1 egg 3 cups brown sugar 2 cups quick-cooking oats 1 cup melted butter 1 tsp. vanilla extract Pinch of salt 1/2 cup chopped pecans or other nuts Instructions: Heat oven to 350 degrees. Mix all ingredients in a bowl until well combined. Line baking sheets with parchment paper or no-stick aluminum foil. Drop batter 3/4-tsp. at a time on baking sheet, leaving plenty of space between each. Cookies will spread to 4 or 5 inches in diameter when baked.
Bake 10 to 12 minutes, until thin and golden. Check early to make sure they don't overbrown. Line a wire rack with wax paper. Carefully remove cookies from baking sheet. They will be sticky, and a thin, metal spatula works best. Gently transfer to wax paper on wire rack and let cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9873,"Dungeness Crab and Panko Stuffed Artichokes with Passion Fruit Vinaigrette 4 artichokes 2 white onions 6 cloves garlic, peeled 2 shallots, peeled 2 green bell peppers 2 red bell peppers 4 celery stalks 2 pounds Dungeness crab meat 16 ounces Japanese panko bread crumbs Salt and freshly ground black pepper 1 cup passion fruit, frozen concentrate 1 cup orange juice, frozen concentrate 8 ounces mirin 8 ounces rice wine vinegar 4 cups canola 2 cups water Instructions: Prepare the artichokes by cutting the stem off, and trimming the outer leaves with scissors. Chop the top off, and scoop out the choke with a spoon. To prepare the stuffing, small dice the onions, garlic, shallots, green bell peppers, red bell peppers, and celery. In a large saute pan, add a thin coating of olive oil and heat. Add the diced vegetables and saute for approximately 2 minutes. Add the crabmeat and panko, and season with salt and pepper. Remove from the heat and set aside. Stuff each of the artichokes with the crab mixture, and steam for 45 minutes over medium heat. To make the vinaigrette, combine all of the ingredients in a blender and blend together. Set aside. To serve, place each artichoke on the center of a plate, and drizzle with the passion fruit vinaigrette. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9874,"Lebanese Meat-Stuffed Pitas (Arayes) 1/2 large white onion, roughly chopped 2 cloves garlic, smashed 1/2 small bunch fresh parsley 1 pound ground beef 1 small tomato, diced finely 1/4 teaspoon garam masala 1/4 cup toasted pine nuts 2 tablespoons lemon juice Kosher salt 4 pieces pita (whole wheat or regular), cut into quarters Extra-virgin olive oil, for brushing Instructions: Preheat the oven to 400 degrees F. In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined. Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top. Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy. ","[Syrah, Tempranillo, Garnacha, Barbera]" 9875,"Pasta Timballo Layered With Eggplant, Bolognese Ragu, Hardboiled Egg And Scamorza Cheese 1/4 cup bread crumbs 1 small eggplant, peeled and sliced thin (1/16-inch) 2 cups penne pasta cooked until al dente 1/4 cup sliced hardboiled egg 6 ounces bolognese ragu, recipe follows Fresh basil leaves, as much as you like 1/4 cup pecorino 2 ounces tomato sauce 1/2 cup scamorza cheese grated 10 ounces salt pork or pancetta, rendered 1 quart water 1 cup diced carrots 2/3 cup diced celery 1/2 cup diced onion 1 1/4 pounds boneless ground beef, pork and veal 1/2 cup dry white wine 2 tablespoons tomato paste, mixed with 5 ounces broth of choice Salt and pepper Instructions: To assemble, brush bottom of clay bowl* or oven-proof bowl with olive oil. Sprinkle bread crumbs evenly around surface. Place half eggplant strips in the clay all around circumference, with half laying over sides of clay. In a mixing bowl toss pasta with egg, bolognese, basil, and pecorino cheese together. Season with salt and pepper (you may add garlic here, red pepper flakes, etc). Place the mixture in the clay. Top with rest of the sliced eggplant and close top with the overhang of eggplant. Remember to start at the opening so each slice closes the other. Spread tomato sauce over the eggplant slices and then spread with grated scamorza cheese. Lightly oil the top. Bake in the oven at 325 degrees F for about 1 hour. (See Cook's Note) Bolognese Ragu: Cook the pancetta in a heavy bottom pan over medium-low heat for 2 to 3 minutes, fat should begin to render Add the chopped vegetables and cook 3 minutes until onion becomes tender and vegetables wilting. Add the ground meat, and turn heat to medium. Brown the meat, cooking 5 to 6 minutes. Stir in the wine and tomato paste. Reduce heat to low, cook 1 1/2 hours, stirring continuously. Check for seasoning and adjust with salt and pepper as necessary. ","[Barolo, Barbaresco, Chianti, Dolcetto]

" 9876,"Grilled Beef with Horned Melon Sauce 1 horned melon 1 pound lean beef sirloin, trimmed of all fat 4 cups shredded lettuce 1 1/2 cups julienne-cut cucumber Horned Melon Sauce, recipe follows 1 horned melon 3 tablespoons lime juice 1 green onion, minced 1 teaspoon vegetable oil 1/4 teaspoon cumin 1 garlic clove, minced Instructions: Cut the melon into halves. Cut crosswise into thin slices. Cut off the outside skin. Cut the beef into thin slices. Grill or broil the beef to desired doneness. Arrange the lettuce on a large salad platter. Top with the grilled beef, melon slices, and cucumber sticks. Spoon the sauce over the top. Cut the melon into halves lengthwise. Use a grapefruit knife or small sharp knife to scoop out the pulp. Combine the melon pulp, lime juice, green onion, oil, cumin and garlic in a blender or food processor container. Cover and process until well blended. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 9877,"Classic Macaroni Salad 1/2 cup mayonnaise 2 tablespoons sour cream 1 tablespoon Dijon mustard 1 tablespoon sherry vinegar 2 teaspoons sugar Kosher salt and freshly cracked black pepper 1/2-pound macaroni pasta, cooked and rinsed (about 4 cups cooked) 1 tablespoon roughly chopped fresh dill 2 large stalks celery, diced 1 small red bell pepper, seeded and diced 1/2 small red onion, diced and rinsed in cold water Kosher salt and freshly cracked black pepper Instructions: For the dressing: Whisk the mayonnaise, sour cream, mustard, vinegar and sugar together in a small bowl or glass measuring cup. Season with salt and pepper. For the pasta: In a large mixing bowl, combine the macaroni, dill, celery, bell pepper and red onion. Drizzle the dressing over the salad and toss to combine. Season with salt and pepper. Serve immediately or keep up to 2 days in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9878,"Sweet Soup 1 cup mango puree 1/4 cup sweetened condensed milk 1/2 cup orange juice Diced papaya Instructions: Mix all the ingredients together and enjoy! ","[Viognier, Moscato, Riesling]" 9879,"Eggnog 1/2 vanilla bean 3 eggs 3 tablespoons sugar 1 1/2 cups milk 1 1/2 cups cream 1/2 teaspoon cinnamon Ground mace, to taste Instructions: Split the vanilla bean and scrape out the seeds, set aside. In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees. Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken. Stir this mixture into the milk. Stir in the cinnamon. Refrigerate this for 2 hours or until cold. Whip the cream and add it to the egg mixture. Sprinkle the top with the mace before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 9880,"Chicken Breasts 6 6-ounce chicken breasts 6 tablespoons Dijon mustard 1 cup fresh bread crumbs 6 tablespoons clarified butter or olive oil 1 Tablespoon butter 1 medium shallot, minced 2 cups loosely packed fresh morels 1/2 cup white wine 3 cups chicken stock 1 cup heavy cream Salt and pepper, to taste Instructions: Using a pastry brush, lightly coat a chicken breast with mustard on all sides. Place in bread crumbs and firmly press down. Turn and repeat until entire breast is coated with crumbs. Set aside and repeat with remaining five breasts. Preheat oven to 350 degrees. Meanwhile, heat half the butter or olive oil in a 10-inch saute pan over medium heat for 30 seconds. Add 3 breasts and cook for about 2 minutes, until golden brown. Remove to a baking sheet and repeat with the remaining 3 breasts. Set baking sheet in hot oven for 10 minutes. Remove and cover to keep warm. Serve with Morel Sauce, if desired. Place butter and minced shallot in a 1-quart saucepan over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon. Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts. Yield: ample to sauce 6 servings ","[Burgundy, Pinot Gris, Chardonnay, Sauvignon Blanc]" 9881,"Chocolate Mousse Sabayon 7 ounces premium dark chocolate, chopped (50 to 70 percent cocoa butter is suggested) (see Note) 1/2 pound (2 sticks) cold unsalted imported or organic butter 10 large eggs, separated 1 1/4 cups confectioners' sugar, sifted Unsweetened cocoa powder or chocolate curls, optional Instructions: In a double boiler or small saucepan set over simmering water, combine the chocolate and butter. Heat, stirring often, just until melted and smooth. Remove from the heat. Combine the egg yolks with half of the sugar in large bowl of an electric mixer. Beat for several minutes, until the yolks are thick and pale yellow. In another large bowl (with clean beaters), beat the whites with the remaining sugar until soft peaks form. Pour the chocolate mixture into the bowl containing the egg yolks and stir with a rubber spatula to blend. Fold the egg whites into chocolate mixture gently, but thoroughly. Transfer the mousse to a serving bowl; refrigerate, covered, for 12 hours. When ready to serve the mousse, dust with cocoa powder or top with chocolate curls, if desired. ","[Bordeaux Blends, Cabernet Sauvignon, Merlot, Pinotage]" 9882,"Wasabi Seafood Salad 2 fresh lobster tails 12 large shrimp, deveined 2 tablespoons freshly grated wasabi, or 1 tablespoon prepared horseradish mixed with 2 teaspoons wasabi past 1 tablespoon soy sauce 1 lemon, juiced 1 teaspoon sugar 1/3 cup canola oil 1/4 pound lump crabmeat, picked over 4 cups mizuna or tatsoi lettuce, or 2 cups mesclun plus 2 cups watercress 4 plum or 2 large tomatoes, sliced Salt and freshly ground black pepper 2 ounces daikon sprouts, for garnish Instructions: Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside. Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel. In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend. Divide the salad among 4 plates. Garnish with the daikon sprouts and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 9883,"Lemon Sorbet 1 pint lemon sorbet 2 (1/2 pint) containers raspberries or blackberries or a combination of both Several sprigs fresh mint, shredded Instructions: Line ice cream dishes with fresh berries. Top berries with small scoops of lemon sorbet. Top sorbet with remaining berries. Sprinkle shredded fresh mint leaves over the sorbet and berry cups. ","[Prosecco, Sauvignon Blanc, Ros]" 9884,"Grilled Strip Steak and Caesar Salad 1/2 cup 2 percent plain Greek yogurt 3 tablespoons grated Parmesan 1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard 1 tablespoon olive oil 1/2 teaspoon dried oregano 3 anchovies 1 small clove garlic, chopped Kosher salt and freshly ground black pepper 1 tablespoon olive oil, plus more for oiling the grill grates and brushing the romaine Two 1-inch-thick strip steaks (about 1 1/2 pounds total), trimmed of excess fat Kosher salt and freshly ground black pepper
2 romaine hearts, split lengthwise and core trimmed Instructions: For the dressing: Combine the yogurt, Parmesan, lemon juice, mustard, olive oil, oregano, anchovies, garlic, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep for up to 3 days refrigerated. For the steak and romaine: Prepare a grill for medium heat. Lightly oil the grill grates. Sprinkle the steaks with salt and pepper and grill about 5 minutes per side for medium rare. Remove to a cutting board to rest for 8 minutes.
Brush the cut sides of the romaine with the olive oil and season with a pinch of salt and pepper. Grill, without turning, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Slice the steaks and place on top of the romaine. Drizzle the dressing over top and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 9885,"Classic Red Sauce 1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil 1/3 red onion, medium-diced 3 cloves garlic, cut into chunks Pinch of red pepper flakes (optional) Kosher salt and freshly ground pepper 2 tablespoons torn fresh basil 1 pound penne or spaghetti, cooked until al dente Instructions: Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.) Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes. Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 9886,"BBQ Chicken 3 pounds chicken leg quarters 2 1/2 cups barbecue sauce (recommended: Butch's Smack Your Lips Mild BBQ Sauce) 1/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust) 1/4 cup apple cider vinegar Instructions: Put the chicken in a non-reactive bowl. Combine 2 cups barbecue sauce, the seasoning rub, and vinegar and pour it over the chicken. Cover and marinate the chicken in the refrigerator at least 4 hours, preferably overnight. Preheat the oven or smoker to 225 degrees F. Remove the chicken and shake off the excess marinade. If cooking in an oven, place on a rack over a pan to catch drippings. If cooking in a smoker, place directly on a rack. Use your favorite wood, I use New Jersey hickory. Cook until the internal temperature, using an instant-read thermometer, registers 165 degrees F, about 1 1/2 to 2 hours. Remove the chicken from the rack and place it in a foil pan. Brush with the reserved 1/2 cup barbecue sauce, cover with foil, and place back in the oven or smoker for 1/2 hour. Remove the chicken from the pan and finish off on a grill. Using medium to hot flame, grill until the outer skin is crisp and marked (a few minutes should do it). Serve immediately. You may also place chicken in a clean foil pan and cover with foil to keep warm until serving. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 9887,"Double-Herb Roasted Chicken and Potatoes 1 (5 1/2-pound) roasting chicken 3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided 2 garlic cloves, minced 8 fresh basil leaves Nonstick cooking spray 8 red potatoes, quartered lengthwise 1/4 teaspoon salt 1/4 to 1/2 teaspoon black pepper Instructions: Preheat oven to 450 degrees. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone. Bake at 450 degrees for 30 minutes. Reduce the oven temperature to 350 degrees (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180 degrees. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 9888,"Vegan Baked Potato Soup 1/4 cup olive oil 1 bunch (about 6) scallions, thinly sliced, white and green parts separated 2 cloves garlic, minced 4 cups vegetable broth (see Cook's Note) 1 1/2 cups unsweetened cashew milk 2 pounds russet potatoes, peeled, cut into big chunks and peelings reserved Kosher salt and freshly ground black pepper Smoked paprika (hot or sweet), for dusting 2 tablespoons nutritional yeast 2 tablespoons vegan sour cream, plus more for serving 4 to 6 ounces vegan cheddar shreds (1 to 1 1/2 cups) Instructions: Heat a medium-size heavy pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil, the scallion whites and all but about 1/4 cup of the scallion greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until tender and aromatic, about 1 minute. Add the broth, cashew milk, potatoes, 1 1/2 teaspoons salt and a generous amount of pepper. Bring to a boil, then cover, reduce the heat and simmer until the potatoes are tender and crumble when pierced with a fork, about 10 minutes. The cashew milk will look curdled when it first comes to a boil and for a few minutes after it simmers, but it will smooth out when the soup is pureed. While the potatoes cook, dry the reserved potato peelings well. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potato peels flesh-side down in a single layer and fry, turning once or twice, until crispy and golden brown, about 4 minutes total. Transfer to paper towels using a slotted spoon, then immediately season with salt and a generous dusting of smoked paprika and transfer to a plate or rack\u2014the longer they stay on towels, the quicker they de-crisp. When the potatoes are done, turn off the heat and use a slotted spoon to scoop one-third to one-half of the chunks into a bowl. Puree the remaining mixture in the pot with an immersion blender until smooth. Alternatively, allow the mixture to cool slightly and then puree in batches in a regular blender. (See Cook's Note.) Stir in the nutritional yeast and vegan sour cream until smooth. Return the potato chunks to the soup, crumbling them a bit as you drop them into the pot. Heat over low heat until hot; it doesn\u2019t have to come to a boil. Taste and adjust the seasoning with more salt and pepper as needed. Divide the soup among shallow bowls and top each with some vegan cheddar, a dollop of sour cream and some reserved scallion greens. Crumble the potato peels over the tops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9889,"Red Chicken Chilaquilles 6 cups chicken stock 1 teaspoon salt, plus more to taste 1/2 teaspoon pepper, plus more to taste 1 pound skinless, boneless chicken breast 2 tablespoons vegetable oil 1 onion, peeled and diced 3 cloves garlic, peeled and minced 2 cups red salsa, recipe follows 2 handfuls corn chips 1 bunch cilantro leaves washed and diced 1/4 onion diced 1/4 cup grated Cotija cheese 1/4 cup Crema, recipe follows, or sour cream 2 tablespoons vegetable oil 1 medium onion, thinly sliced 4 cups diced canned Italian plum tomatoes 1 cup tomato juice 2 garlic cloves, peeled 1 large jalapeno cl, stemmed, seeded if desired 1 teaspoon salt 1 cups heavy cream 1/4 cup buttermilk Instructions: Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 8-10 minutes, or until cooked through then lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool. Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft. Add garlic and cook 2-3 more minutes, do not brown. Add red salsa, reserved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes. Shred the chicken meat into long thin strips and add to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3-4 minutes then serve immediately while chips are still half crispy with garnishes on top. Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender. Add the remaining ingredients, except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in refrigerator 2 to 3 days or in the freezer for weeks In a large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.
","[Sangiovese, Pinot Noir, Tempranillo, Garnacha]" 9890,"Lasagna with Squash and Cheese Sauce 2 tablespoons olive oil 1 large onion, finely chopped 4 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper flakes 1/4 cup plus 2 tablespoons all-purpose flour 4 cups milk 10 ounces brebis cheese or goat cheese 1/4 teaspoon freshly grated nutmeg 2 tablespoons chopped fresh parsley, plus for garnish Salt and pepper 9 lasagna noodle sheets, cooked 2 cups shredded yellow squash 3 cups shredded zucchini squash 2 cups shredded part-skim mozzarella Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until translucent, 5 minutes. Add the garlic and pepper flakes; cook for another minute. Stir in the flour; cook for 2 to 3 minutes. Add the milk and cook, stirring, until the mixture becomes thick. Add the cheese, stirring until fully melted. Add the nutmeg and parsley, and season with salt and pepper.
Pour a little of the sauce into a 9-by-13-inch baking dish. Cover the bottom of the baking dish with 3 sheets of the lasagna noodles. Pour in more sauce and spread evenly. Mix the yellow squash and zucchini together in a bowl; layer the lasagna with 2 cups of the mixed squash. Add another 3 sheets of the lasagna noodles, followed by more sauce and then another 2 cups of the mixed squash. Repeat with a final layer of noodles, some more sauce and the remaining 1 cup squash. Sprinkle the mozzarella over the top.
Bake until golden brown and bubbly, about 40 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 9891,"Fried Catfish 2 quarts vegetable oil 4 whole eggs 2 cups milk 4 fillets catfish, 6 to 8 ounces each 1 tablesooon salt 1 teaspoon ground pepper 2 cups all-purpose flour, seasoned with 1 teaspoon seafood seasoning 2 cups white cornmeal 1 lemon, juiced Instructions: Heat the oil in a deep saucepot or small fryer to 350 degrees F. Next, in a bowl, whisk together the eggs and milk, ensuring to mix well. Then place in a shallow pan. To bread the fish, evenly sprinkle both sides of the fillets with the salt and pepper, then dip in the seasoned flour and tap off any excess. Follow with the egg wash and finish with the cornmeal. The breading should be evenly over the fillets. Proceed to place in the heated oil and cook for 3 minutes. Then flip and finish for 2 minutes. The crust should be golden brown and crisp. Then remove from the oil and place on a paper-towel-lined platter. To finish, drizzle with lemon juice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 9892,"Thumbprints 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 12 tablespoons unsalted butter, softened 2/3 cup granulated sugar 1/2 teaspoon vanilla extract Assorted jams (orange, raspberry, grape and/or strawberry), for filling Confectioners' sugar, for dusting (optional) Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a bowl. Beat the butter, granulated sugar and vanilla in a large bowl with a mixer until light and fluffy. Add half of the dry ingredients and mix until just combined, then mix in the remaining dry ingredients. Knead a few times by hand to bring the dough together. Roll teaspoonfuls of dough into balls and place about 1/2 inch apart on the prepared baking sheets. Make an indentation in the center of each ball with a small measuring spoon or the back of a pen. Fill each indentation with jam (a scant 1/8 teaspoon). Bake until the edges of the cookies are golden, 15 to 20 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Dust with confectioners' sugar, if desired. Store in an airtight container up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9893,"Turkey Meatloaf TV Dinner Cooking spray 1 1/4 pounds ground turkey 1 small onion, grated 1/3 cup breadcrumbs 1 stalk celery, finely chopped 1 large egg, lightly beaten 1/2 cup ketchup 1 tablespoon chopped fresh parsley Kosher salt and freshly ground pepper
2 teaspoons soy sauce 1 teaspoon Worcestershire sauce 1 1/2 pounds russet potatoes, peeled and quartered Kosher salt 3 tablespoons unsalted butter, at room temperature 1/2 cup 2 percent milk, hot Freshly ground pepper 1 1/2 cups frozen peas Instructions: Make the meatloaf: Preheat the oven to 375 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Put the turkey, onion, breadcrumbs, celery, egg, 2 tablespoons ketchup, the parsley, 1/2 teaspoon salt, and pepper to taste in a bowl. Mix with your hands until just combined, then transfer to the prepared pan. Combine the remaining 1/4 cup plus 2 tablespoons ketchup with the soy sauce and Worcestershire sauce in a small bowl; spread 2 tablespoons of the ketchup mixture over the meatloaf. Bake until the top begins to brown, about 30 minutes, then spread the remaining ketchup mixture over the meatloaf and continue baking until browned and a thermometer inserted into the center registers 165 degrees F, 15 to 20 more minutes. Let stand 5 minutes before slicing. Meanwhile, make the mashed potatoes: Put the potatoes in a large saucepan and cover with cold water; season with salt. Bring to a simmer and cook over medium-low heat until tender, about 30 minutes. Drain, then return to the saucepan and mash with the butter. Add the milk and season with salt and pepper; continue mashing until fluffy. Put the peas in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover and microwave until warmed through, about 4 minutes. Serve the meatloaf with the peas and mashed potatoes. Photograph by Paul Sirisalee ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9894,"Pizzetta with Roasted Garlic Bulbs and Cambozola 6 (4-ounce) purchased pizza dough balls 1/2 cup olive oil 3 tablespoons chopped fresh rosemary leaves 2 tablespoons minced garlic 1 cup grated Parmesan 1 large wedge Cambozola (about 6 ounces), cut into 5 pieces Roasted Garlic, recipe follows Instructions: Place a pizza stone in the oven and preheat oven to 450 degrees F. Press the dough out with your thumbs, and then place on a floured surface. Roll out dough to about 10-inch rounds. In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive oil mixture on the pizzetta and sprinkle with some of the Parmesan. Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15 minutes. Remove from oven and cut into pieces. Serve with a piece of Cambozola and few cloves roasted garlic in the middle. Repeat with remaining pizzettas. Roasted Garlic: 1 bulb garlic 3 sprigs fresh thyme 1/4 cup extra-virgin olive oil Preheat oven to 400 degrees F. Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten the wrap around the bulb, leaving the top slightly loose to allow heat into the bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted cloves begin to peak out of the head. Yield: 1 bulb ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]

" 9895,"Crispy Fried Pickles with Buttermilk Dipping Sauce 4 cups canola oil, for frying One 32-ounce jar whole dill pickles 2 1/4 cups panko breadcrumbs 1 teaspoon granulated garlic 1/2 teaspoon paprika Kosher salt and freshly cracked black pepper 1 cup all-purpose flour 1 1/2 cup buttermilk 1 teaspoon hot sauce, such as Crystal brand Buttermilk Dipping Sauce, recipe follows 1 cup buttermilk 2 tablespoons mayo 1 teaspoon chopped fresh chives 1 teaspoon ground cumin 1 teaspoon chopped fresh dill 1/2 teaspoon cayenne Instructions: In a large Dutch oven or heavy pot, preheat the canola oil to 375 degrees F. Using a mandoline or sharp knife, slice the pickles into 1/8-inch-thick rounds. Place the panko breadcrumbs into a food processer and pulse until finely ground, 3 to 4 pulses. Place the panko into a medium mixing bowl and add the granulated garlic, paprika and some salt and pepper. Place the flour into a separate medium mixing bowl. Place the buttermilk into another medium mixing bowl and season with the hot sauce. Begin coating a few pickle slices at a time by first dredging into the flour and patting off the excess. Then place the floured slices into the buttermilk. Allow the excess to drip off, then transfer to the seasoned panko. Coat in panko then set aside. Repeat until all of the slices are coated. To fry, carefully place a few battered pickles into the hot oil. Cook until golden brown on the first side, 2 to 3 minutes. Then carefully turn over and cook for 2 minutes more. Using a slotted spoon or sieve, remove the pickles and place onto a paper-towel-lined dish to drain. Season with salt and serve hot with the Buttermilk Dipping Sauce. Whisk together the buttermilk, mayo, chives, cumin, dill and cayenne in a medium mixing bowl to combine. Season with salt and pepper. Cover and refrigerate until ready to use.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 9896,"Beef Guiso 1 1/2 pounds cubed beef sirloin or tenderloin 1 1/2 cups diced potatoes
3/4 cup diced tomatoes
1/4 cup diced yellow onions
1/4 cup diced green bell peppers
1/2 cup beef or chicken broth
1/2 cup Salsa Verde, recipe follows 1/4 cup tomato sauce
1 teaspoon dehydrated minced garlic 1 teaspoon ground black pepper
1/2 teaspoon ground cumin
Salt 1/2 pound green tomatillos 1/4 cup chopped yellow onions
1 serrano pepper 1/2 cup diced fresh cilantro
1/2 teaspoon salt
Instructions: Brown beef and potatoes in a large skillet. Add tomatoes, onions and bell peppers and cook until all are fully cooked, about 10 minutes. Add broth, Salsa Verde, tomato sauce, garlic, black pepper and cumin, then add salt to taste. Let simmer for 20 minutes. Add tomatillos, onions, serrano and 2 cups water to a saucepot. Bring to a boil and cook until all vegetables are cooked, about 15 minutes. Place mixture in a blender, then add fresh cilantro and salt and blend well. ","[Malbec, Tempranillo, Garnacha, Barbera]" 9897,"Ginger Peach Crumble and Buttered Pecan Topping Three 16-ounce bags frozen peaches 1 teaspoon vanilla extract 1/4 cup plus 3 tablespoons light brown sugar
2 1/2 teaspoons ground ginger
1/2 cup whole-wheat flour
Pinch kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup pecans halves
1/2 cup oats
Vanilla ice cream, for serving
Buttered Pecan Ice Cream Topping, recipe follows 1 stick (8 tablespoons) unsalted butter 1/2 cup light brown sugar
1/4 cup light corn syrup
1/2 teaspoon kosher salt
1 1/2 cups toasted pecan halves 1 teaspoon vanilla extract
Instructions: Preheat the oven to 350 degrees F. Add the peaches to a large high-sided saute pan with the vanilla, 3 tablespoons of the brown sugar and 1/2 teaspoon of the ginger. Cook over medium-high heat until the peaches start to defrost and soften and the sugar starts to melt, about 5 minutes. Pour the peach mixture into a 9-inch deep-dish baking dish and set aside to cool. In the bowl of a food processor fitted with a blade, mix together the whole-wheat flour, salt, remaining 1/4 cup brown sugar and 2 teaspoons ginger. Add the cold butter to the food processor and process until it starts to come together to form a dough. Add the pecans and oats and pulse just until the pecans are roughly chopped. Crumble the crumb topping onto the peaches, coating them completely. Bake until the peaches are tender and the crumble is golden brown, 45 to 50 minutes. Serve the crumble with vanilla ice cream and spoon over the Buttered Pecan Ice Cream Topping. In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]

" 9898,"Gingerbread Cookie Cocktail strong Gingerbread Simple Syrup: /strong 1 cup sugar 1 cup water 2 tablespoons light molasses 1-inch piece fresh gingerroot, peeled, sliced 2 cinnamon sticks 1 teaspoon whole cloves Gingerbread Cookie Cocktail: Orange wedge Brown sugar 1 oz Gingerbread Simple Syrup (2 tablespoons) 1 oz vanilla vodka (2 tablespoons) 1 oz half-and-half (2 tablespoons) 1/2 oz coffee liqueur (1 tablespoon) Instructions: To make Gingerbread Simple Syrup, mix sugar, water, molasses, gingerroot, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain into glass jar; discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups. To garnish glass, moisten rim of chilled martini glass with orange wedge. Sprinkle brown sugar onto small plate, and dip moistened rim into the sugar to coat lightly. To prepare cocktail, fill cocktail shaker with ice. Add gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Pour into martini glass. ","[Early Harvest Sauvignon Blanc, Riesling, Moscato, Brandy]" 9899,"California Avocado Spiked Corn Soup 1 medium onion, chopped 2 Fresh, Ripe California Avocados, peeled and seeded 1 Tbsp. fresh lemon juice, or more to taste Cayenne pepper, to taste Freshly ground white pepper, to taste Salt, to taste 2 cup water 3/4 tsp. chopped fresh thyme 8 oz. yellow corn kernels 1 Tbsp. canola oil 1/4 cup coarsely shredded carrot 2 small celery stalks, diced Carrot threads*, as needed for garnish Instructions: Saute onion, celery and carrot in oil until soft, about 10 minutes. Stir in corn, thyme, water and a little salt; simmer 20 minutes. Coarsely puree mixture; return to pot. Stir in salt, white pepper and cayenne to taste. Remove from heat; stir in lemon juice. Dice half of the avocados and stir into soup. Slice remaining avocado. Divide soup among warmed soup bowls. Garnish with avocado slices and carrot threads. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9900,"Swordfish With Citrus Pesto 1 bunch fresh basil, stemmed (about 3 cups) 1/2 cup pine nuts, toasted 1 clove garlic 1 lemon, zested and juiced 1 orange, zested and juiced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1 cup grated Parmesan 4 (6-ounce) swordfish steaks Extra-virgin olive oil Salt and freshly ground black pepper Instructions: Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each side for a 1-inch thick fillet. Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 9901,"Fish Pie 1 pound coley fillet (can substitute cod) 1 pound smoked haddock fillet 2 to 3 pounds fresh spinach 4 ounces (1 stick) butter, plus extra for the top Salt Freshly ground black pepper Grated nutmeg 1 large Spanish onion, thinly sliced 3 tablespoons flour 1 1/2 pints milk, heated 1 bay leaf 4 teaspoons anchovy essence* 1 large bunch parsley, leaves chopped 6 scallops, coral attached if available 8 ounces fresh peeled cooked prawns 4 ounces Parmesan, freshly grated Instructions: Put the coley and haddock into a large pan and pour boiling water over just to cover. Simmer very gently for 10 minutes. Turn it all out into a clean sink and leave until the fish is cool enough to handle. Then remove skin and any bones. Flake the fish onto a plate and reserve. Wash the spinach thoroughly and put in a saucepan--do not add any water. Cook gently until it collapses, then raise the heat and cook until done, about 3 minutes more. Drain well, pressing the liquid out. Return the spinach to the saucepan with 2 ounces butter and season to taste with salt, pepper and nutmeg. Spread the spinach evenly on the bottom of a well-buttered oven dish large enough to take the rest of the ingredients. Melt the remaining 2 ounces of butter in a saucepan and cook the onion gently until translucent. Add the flour and stir around to make a roux. Have the milk heated to a simmer and add it little by little until you have a smooth bechamel sauce. Pop in the bay leaf and let it simmer for 1/2 hour, stirring occasionally. Stir the anchovy essence and parsley into the sauce and season with salt and pepper. Mix in the flaked fish and pour onto the spinach. Slice the whites of the scallops in half horizontally and distribute over the fish, interspersed with their corals. Scatter the prawns over the top, sprinkle with the Parmesan and dot with a little extra butter. Bake in a preheated oven at 400 degrees for 20 to 30 minutes, until heated through and browned on the top. Serve with a puree of potato and a tomato salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9902,"French Toast Foster 1/2 cup milk 2 eggs, lightly beaten 1 tablespoon dark rum plus 1/2 cup 2 teaspoons sugar plus 3 tablespoons 3 1-inch slices brioche, from a medium loaf, cut into 12 small triangles 6 tablespoons unsalted butter 8 small scoops vanilla ice cream, frozen hard for serving 4 firm bananas, cut diagonally 2 teaspoons lemon juice Confectioners' sugar, for sprinkling Instructions: In a large shallow bowl whisk together milk, eggs, 1 tablespoon rum and 2 teaspoons sugar. Soak bread triangles 30 seconds per side, until well-coated. In a large cast-iron or nonstick skillet melt 2 tablespoons of the butter over medium-low heat. When butter bubbles, carefully transfer brioche triangles to pan and cook 1 to 1 1/2 minutes per side, or until golden brown. Arrange triangles and ice cream decoratively on 4 dessert plates, standing toasts on their edges. In another skillet, melt remaining 4 tablespoons butter over medium heat. In a small bowl, toss banana slices with lemon juice and remaining 3 tablespoons sugar. When butter bubbles, add bananas and cook, turning them once, until each side is glazed light brown, about 3 minutes per side. In a small pan warm remaining 1/2 cup rum and pour over bananas. Heat one minute, then carefully light with a long match. Shake pan until flames subside and pour over toasts and ice cream. Sprinkle with confectioners' sugar and serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Cava]" 9903,"Smoked Pork Butt \Kyle Style
2 cups cider vinegar 1 cup corn oil 1 can pineapple concentrate 1/4 cup salt (non-iodized) 1/8 cup paprika 1/8 cup Worcestershire sauce 1/8 cup white pepper 1 chicken bouillon cube (dissolved in 2 tablespoons water) 3/4 cup sugar 1/2 cup salt (non-iodized) 1/3 cup black pepper 1/4 cup paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon celery salt 1 tablespoon hickory salt 1 tablespoon msg, optional 1 teaspoon ground cumin 1 teaspoon ground sage 1/4 teaspoon cayenne pepper 2 tablespoons yellow mustard 1 tablespoon honey 1 pork butt (approximately 5 pounds) Apple and hickory wood chips, soaked in water for at least 30 minutes, for smoking Charcoal, for smoker Instructions: Marinade: Place all ingredients in a non-reactive bowl and whisk together. Rub: Place all ingredients in a container with a lid and shake well. Glue: Whisk ingredients together and place in a squeeze bottle. Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours. Remove the pork from the marinade and pat dry with paper towels. Cover pork with a light coat of the \glue\ mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat. Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal. Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9904,"Plum Cake 6 tablespoons butter, cubed, at cool room temperature, plus more for the pan 1 large egg 3/4 cup sifted self-rising cake flour 1/2 cup firmly-packed light brown sugar 12 ounces ripe Italian prune plums, pitted and quartered (about 12 plums) Whipped cream or ice cream, for serving, optional Instructions: Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9 1/2-inch deep-dish pie pan. Use a fork to beat the egg with 1/4 cup water in a small bowl until combined. Put the flour and sugar in the bowl of a food processor and pulse until the mixture is uniform. Drop in the butter cubes, toss with a fork to coat in the flour mixture and pulse until the mixture is crumbly and moist, about 8 long pulses. Add half of the egg mixture and process about 15 seconds. Add the remaining egg mixture and process an additional 15 seconds. The batter should be homogenous but not too thick. (Don't worry if it curdles a bit because of the brown sugar. It won't affect the batter.) Spread the batter in the prepared pan. Very lightly press the plums into the batter. Bake until the plums are tender and a cake tester or toothpick inserted in the middle of the cake comes out clean, about 30 minutes. Cool slightly and serve with whipped cream or ice cream if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 9905,"Stick-to-the-Ribs Barley and Currant Cakes 6 tablespoons olive oil, divided 1 tablespoon garlic 2 shallots, minced 2 sprigs thyme 1 cup barley 1 quart chicken stock 1/2 cup currants 3 tablespoons freshly chopped parsley leaves 4 tablespoons whole wheat flour 1 egg, beaten Instructions: In a large saucepan over medium-high heat, add 3 tablespoons oil. Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened. Mix well. Add chicken stock and bring mixture to a boil. Cover and reduce heat to low. Cook for 30 minutes until barley is tender and liquid is absorbed. Remove sprigs of thyme. Fold in currants and parsley. Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl. Mix in flour and egg. Form mixture into 3-inch patties and place on a platter. In a large saute pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 9906,"Cumin Lime Almonds 2 cups whole natural almonds 3 teaspoons olive oil 3 teaspoons cumin 1 teaspoon salt 1/4 teaspoon garlic powder 2 teaspoons lime zest, freshly grated Instructions: Preheat oven to 250F. Stir all ingredients except lime zest in a medium mixing bowl until well-combined. Pour onto a rimmed baking sheet lined with parchment paper. Bake for 35-40 minutes, stirring once. Remove and immediately sprinkle with lime zest. Serve or cool completely and store in an airtight container.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9907,"Garlic Broccoli Kosher salt and freshly ground black pepper 1 bunch broccoli 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes Instructions: Bring a medium pot of cold salted water to a boil. Cut the florets off the broccoli stems and then trim any tough parts off the stems and thinly slice crosswise. Add the broccoli florets and stems to the boiling water and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water until cool. Pat dry. Heat the oil in a large skillet set over medium-high heat; add the garlic and cook, stirring occasionally, until just beginning to brown, about 2 minutes. Transfer the garlic with a slotted spoon to a small bowl, leaving the olive oil behind. Add the broccoli to the skillet and sprinkle with the red pepper flakes. Cook over medium-high heat, stirring gently to avoid breaking up the broccoli too much, until it?s crispy at the edges, about 5 minutes. Return the garlic to the pan and toss to combine. Season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9908,"Tomatoes Stuffed with Brown Rice and Chihuahua Cheese 6 large beefsteak tomatoes 2 1/2 cups, cooked, cooled, short grain brown rice 1 cup flat leaf parsley, chopped fine 3/4 cup crumbled Mexican cheese 1/4 cup packed chopped fresh mint 3 cloves of garlic, chopped fine 1 Tbsp. olive oil 1 1/2 Tbsp. Mrs. Dash? Original Blend Instructions:

1. Preheat oven to 325 degrees F. Prepare tomatoes by cutting off tops and scooping inside clean; set aside. In a medium size bowl mix all remaining ingredients.
2. Stuff mixture into tomatoes and bake for about 20-25 minutes uncovered.
3. Transfer to serving dishes using the stuffed tomato as an entree or vegetable accompaniment to your favorite protein. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 9909,"Grilled Salmon, Snap Pea and Spring Mix Salad with Chow Mein Noodles 4 (4 to 6 oz. each) salmon fillets Olive oil, as needed Salt and ground black pepper, to taste 1 pkg. (8.75 oz.) DOLE? Extra Veggie? with Snap Peas 2 tablespoons packed brown sugar 2 tablespoons hoisin sauce 2 tablespoons reduced sodium soy sauce 1/4 teaspoon crushed red pepper 1/2 red bell pepper, cut into 2-inch strips Asian Vinaigrette, recipe follows 1/2 cup chow mein noodles Asian Vinaigrette: 1/4 cup rice wine vinegar 3 tablespoons canola oil 2 teaspoons sesame oil 2 teaspoons reduced sodium soy sauce Instructions: Heat grill to medium-high heat. Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended. Brush salmon with oil and season with salt and pepper, to taste. Grill 8 to 10 minutes, turning once, or until desired doneness. Generously brush both sides of fish with soy sauce mixture; cook additional 30 seconds per side. Combine salad blend, snap peas from pouch and red bell pepper in large bowl. Toss with Asian Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles. Asian Vinaigrette: Whisk together 1/4 cup rice wine vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. Makes about 1/2 cup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9910,"Cranberry Mulled Wine 1 (750 ml) bottle Shiraz 1 cinnamon stick 2 star anise 2 slices ginger 2 oranges, halved, juiced 2 lemons, halved, juiced 2 limes, halved, juice 1 cup sugar 1 cup cranberries 4 cups apple cider Instructions: In a large stock pot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour and check for seasoning, may need more sugar. Serve strained in mugs. ","[Shiraz, Pinotage, Tempranillo, Garnacha]" 9911,"Zucchini Muffins 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, melted 1 cup sugar 1 cup Greek yogurt 3 large eggs 1 teaspoon pure vanilla extract 1 medium zucchini, grated on the large holes of a box grater (about 1 cup) 1/2 cup golden raisins Instructions: Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk together the all-purpose and whole-wheat flours with the baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Beat the butter, sugar, yogurt, eggs and vanilla together in another large bowl using an electric mixer on medium speed until fluffy. Reduce the speed to low and beat in the flour mixture until combined. Stir in the zucchini and raisins. Divide the batter evenly among the prepared cups. Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 18 minutes. Cool the muffins in the pans on a wire rack for 10 minutes; remove from the pans and cool completely on the rack.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9912,"Don Pepe's Barbacoa 2 cups/500 ml dried chickpeas One 5-pound/2.5 kg whole leg of lamb Salt and freshly ground black pepper
   2 tablespoons/30 ml olive oil 2 onions, chopped 2 dried ancho chiles 1 head garlic, halved 1 bunch epazote, plus more chopped for serving * 8 cups/2 l water or stock Cactus or maguey leaves, optional Salsa Chopped onions Fresh cilantro leaves Lime wedges Corn tortillas Instructions: Soak the chickpeas in water overnight. Drain and set aside.
   Preheat the oven to 325 degrees F (160 degrees C).
   Score the skin of the lamb with a very sharp knife. Sprinkle with salt and pepper. In a large cast-iron casserole over high heat, sear the lamb on all sides in the olive oil. Transfer to a plate.
   In the same casserole, add the onions and saute until translucent, about 5 minutes. Add the chickpeas, ancho chiles, garlic, epazote and water. Put the lamb back in the casserole. Cover with cactus leaves if using. Cover the pot. Cook in the oven until the meat is fall-off-the-bone tender, about 6 hours.
   Just before bringing to the table, stir in chopped epazote. Serve with salsa, chopped onions, cilantro, lime wedges and tortillas. ","[Malbec, Tempranillo, Garnacha, Barbera]" 9913,"Simple Basmati Rice 1 cup basmati rice 1 3/4 cups water Large pinch salt Instructions: This is the most important part: Wash the rice! Place the rice in a large bowl and fill with fresh, room temperature water. Swirl your hand through the water and the rice; the water will go cloudy. That's all the starch that we're trying to remove in order to have individual grains of rice, not the sticky kind that's popular in Chinese and Japanese cuisine. (According to traditional Indian wisdom, this also makes the rice easier to digest because so much of the starch has been removed). Once you've swirled your hand around for a minute or so, pour off the water, taking care not to lose any rice. Repeat this washing process until the water runs clear. Usually, this takes 3 or 4 changes of water. Fill up the bowl 1 more time and let the rice soak for 30 minutes. At the end of 30 minutes, drain the rice. Fill a medium saucepan with 1 3/4 cups water, add a pinch of salt, and bring to a boil. Add the rice, stir, and wait until the water comes back to a full boil. When it does, turn the heat down as low as it can go, and then cover. Cook for 15 minutes. At the end of 15 minutes, cut the heat. Let the rice sit for 5 minutes. Fluff with a fork; you should see that every grain of rice has grown a little longer and is separate from its brothers and sisters. Well done! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9914,"Southern Greens 5 tablespoons margarine 1 turnip bulb, chopped 1 medium yellow onion, chopped 1 (8 to 12-ounce) ham hock, chopped Pinch salt 1 tablespoon sugar 2 pounds turnip greens, washed, stemmed and chopped 1 teaspoon red pepper flakes Pinch freshly ground black pepper 1 tablespoon horseradish Pinch wasabi powder 1 tablespoon ham base 2 cups water Instructions: In a large, heavy pot over medium heat, add the margarine, onion and ham hock. Saute until onions seem translucent, about 5 to 6 minutes. Add the remaining ingredients, except the turnip greens, and mix together. Add the turnip greens and cook on medium heat, partially covered until tender, stirring occasionally, about 1 1/2 to 2 hours. When the greens and turnips are tender it's time to eat. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 9915,"Apple Clafouti 1/2 cup unbleached all-purpose flour 1/3 cup plus 2 tablespoons sugar 1/4 teaspoon ground cinnamon Pinch salt 3 eggs plus 1 egg yolk 1 cup whole milk 1/4 vanilla bean, split lengthwise 2 tablespoons unsalted butter Pinch salt 1 1/2 cups peeled and diced Granny Smith apple (about 1 large apple) 2 tablespoons sugar 1 teaspoon grappa, Calvados, or other fruit brandy Confectioners' sugar, for dusting 1/3 cup creme fraiche Instructions: Preheat the oven to 400 degrees F. Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples. Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet. Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche. Michael's Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans. To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and orange flavored liqueur (recommended: Grand Marnier) for the grappa. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 9916,"Roast Rib of Beef with Port and Stilton Gravy 8 pounds (3.8kg) beef fore rib (4 rib joint) (recommended: Scotch or Black Welsh) 2 onions, peeled, cut into 1/3-inch (1 cm) rounds 2 tablespoons garlic oil 1 1/2 teaspoons maldon salt or 3/4 teaspoon table salt 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper Port and Stilton gravy, recipe follows 2 tablespoons fatty juices, reserved from the roast beef tin 1 tablespoon all-purpose flour 1/2 cup (125ml) ruby port 1 tablespoon cooked onions from the roast beef tin, optional 2 cups (500ml) organic beef stock, \fresh\ from a shop-bough tub 4 1/2 ounces blue cheese (recommended: Stilton) 1 teaspoon red currant jelly Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Extra juices from the roast beef tin and carving Instructions: Preheat the oven to 450 degrees F (220c/ gas mark 7).
Take your beef out of the refrigerator to bring to room temperature, which could take 1 hour or possibly more.
Put the onion slices into a roasting tin and sit the beef on top of them. Use the onion slices as props to help the rib sit up on its bones in an \L\ shape. Smear the oil over the white fat of the rib, and sprinkle with the salt, thyme and cayenne pepper. Cook according to the beef's weight and your taste. I like my beef nice and underdone, so I give it 15 minutes per pound (33 minutes per kg) which means, for a joint this size, a cooking time of about 2 hours unless the beef is straight out of the refrigerator, in which case, add another 20 minutes or so. If you want medium beef, give the joint, from room temperature, 20 minutes per pound (44 minutes per kg), and if you like well-done meat, 30 minutes per pound (66 minutes per kg). As for feeding capacity, this size of joint will certainly look over a big tableful, from 8 with lots of leftovers to 14, without the definite promise of them.
When the beef comes out of the oven, remove to a carving board and allow it to rest in a warm part of the kitchen under a tent of foil for 30 minutes before carving; or just leave, tented in its tin, for the same time. Do not start clearing up the tin, even if you have taken the beef out, however, as you will need some of the pan juices and onions for the gravy. In a saucepan over low heat, add 2 tablespoons of the fatty juices from the beef tin. To make a roux, whisk in the flour, and then the port. Keep heating and whisking over a fairly gentle heat, until thick and bubbling. If you want to blend the onions into the stock, do so now. Be sure to avoid adding any blackened onions. Put the onions in a blender with the beef stock and mix together. Or leave the stock just as it is, straight out of the tub. Take the saucepan off the heat, and gradually whisk in the beef stock. Whisk in the blue cheese and red currant jelly. Season, to taste, with salt and pepper. Pour in any juices that remain in the tin or on the cutting board. Transfer to gravy boat and serve with the beef. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 9917,"Chocolate-Dipped Clementines 7-8 medium clementines 4-ounce dark chocolate bar (60-70% cocoa), finely chopped Sea salt Instructions: Line a baking sheet with parchment paper. Peel and segment clementines, set aside. Gently melt chocolate in a small bowl in the microwave or over a double boiler. Working in small batches, dip segments in chocolate and transfer to parchment-lined sheet. Immediately sprinkle segments with a few grains of salt before the chocolate begins to set. Once all pieces have been dipped, set the sheet aside until chocolate hardens. To quickly harden chocolate, transfer baking sheet to the refrigerator for 10 minutes. Serve at room temperature. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 9918,"Fried Quince Empanadas 3 large ripe plantains, unpeeled 5 large ripe quince Juice of 1 lemon 1 tablespoon unsalted butter 1 cup light brown sugar 1 tablespoon grated fresh ginger Zest and juice of 1 orange 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/2 cup dark rum 1/2 cup walnuts, coarsely chopped 1 teaspoon salt Vegetable oil for deep frying Powdered sugar Instructions: Preheat the oven to 350 degrees F. Cut a lengthwise slit in each plantain and set on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40-50 minutes. Set aside to cool. Meanwhile, make the stuffing: Peel, core and finely chop 3 of the quinces. Peel and core the remaining 2 quinces and cut each into 8 wedges. Drop the wedges into a bowl of cold water to cover and squeeze in the lemon juice. Melt the butter in a small saucepan over moderate heat. Add the brown sugar and cook, stirring, until the sugar has melted. Add the finely chopped quinces, ginger, orange zest, cloves and cinnamon and stir to combine. Add 1 cup of water and continue cooking until most of the liquid is gone, about 15 minutes. Add the orange juice and rum and cook until almost all of the liquid is gone, about 5 minutes. Drain the quince wedges and add to the pan. Reduce the heat, cover and cook until the wedges are just soft, about 8 minutes. Remove the pan from the heat, stir in the walnuts and let cool. (The stuffing can be make a day in advance and refrigerated). Make the dough in a food processor with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains and salt and pulse until a smooth puree is formed, or mix until just blended. Wrap in plastic and refrigerate about 2 hours. To assemble: Roll 2 tablespoons of the dough between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another plastic bag over the dough and press to form a 3 1/2inch circle. Place a quince wedge on half of the dough circle and top it with a teaspoon of the sauce. Fold over to enclose the quince and press the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes. Heat the vegetable oil to 375 degrees F. Gently drop the empanadas into the hot oil and fry until golden, about 6 minutes. With a slotted spoon, remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve hot. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 9919,"Glazed Baked Ham with Vanilla Maple Sauce 1 ready-to-eat ham of your choice, whole or half, bone-in or boneless 1 cup Dijon mustard 1 cup packed light or dark brown sugar Instructions: Preheat oven to 325 degrees. Cut away any skin and trim the fat to a thickness of 1/4 to 1/2-inch. Place the ham, fat side up, in a shallow roasting pan lined with foil (since the sugar in the glaze can burn). As a rough guide, roast a fully cooked ham for about 10 minute per pound. A whole ham should cook in 2 1/2 to 3 hours, a half ham in 1 1/2 to 2 hours. Check the temperature after the minimum time with an instant-read meat thermometer. It should read 130 to 140 degrees. If not yet at the desired temperature, check it every 15 to 20 minutes. Serve the ham as is after a 20 to 30 minute rest or proceed to glaze it. To glaze: when the ham is warmed through, raise oven temperature to 425 degrees. Remove the ham from the oven and score the surface of the fat to make a crisscross grid. Spread glaze generously over the surface of the ham. Bake about 20 minutes, basting with pan juices a few times. Remove the ham from the oven, cover loosely with foil, and let rest for 20 to 30 minutes before carving Serve with Vanilla Maple Sauce ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 9920,"Ponche Creme 4 large pasteurized eggs Finely grated zest of 1 lime 1 14-ounce can sweetened condensed milk 3/4 cup best-quality dark rum 1/4 teaspoon freshly grated nutmeg, plus more for topping 1 teaspoon Angostura bitters Instructions: Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds. Add the condensed milk and half of the rum and whisk until combined. Whisk in the remaining rum, the nutmeg and bitters until smooth. Strain through a fine-mesh sieve and transfer to a jug. Cover with plastic wrap and refrigerate overnight or up to 3 days-it gets better with time. Stir the mixture well before serving. Pour into ice-filled glasses and sprinkle with grated nutmeg. ","[Chardonnay, Moscato, Riesling, Cava]" 9921,"Enchiladas Suizas 9 tomatillos, husked and rinsed 1/4 white onion
1 serrano cl
1 yellow cl (guerito pepper)
2 cloves garlic 1/4 bunch fresh cilantro
Salt and freshly ground black pepper 1/2 cup Mexican crema
1/2 cup heavy cream
Vegetable oil, for frying 6 corn tortillas
1 1/2 cups shredded chicken 1/2 cup shredded Oaxaca or mozzarella cheese Instructions: Preheat the oven to 350 degrees F. Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper. Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside. Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain. Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13-by-9-by-2-inch glass baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over. Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 9922,"Antipasti Platter Roasted red and yellow peppers Grilled eggplant Marinated Mushrooms Green and black olives Marinated artichokes Sun-dried tomatoes in oil Assorted Italian cheeses such as Mozzarella, Parmesan, Gorgonzola Assorted Italian cold cuts such as Soppresata, Mortadella, Parma Breadsticks Bruschetta Instructions: Arrange all components decoratively on large platter. ","[Prosecco, Chianti, Barbera, Vermentino]" 9923,"Peanut Butter Fudge Non-stick vegetable spray 1/4 cup roasted, unsalted peanuts, coarsely chopped 1 cup milk 2 1/2 cups sugar 3 tablespoons unsalted butter 6 ounces creamy peanut butter 1 teaspoon vanilla extract Instructions: Line an 8-by-8-inch baking pan with aluminum foil and lightly grease with vegetable spray. Sprinkle the peanuts over the bottom of the pan. Put the milk and sugar in a medium, heavy-bottomed saucepan fitted with a candy thermometer. Boil over medium heat, occasionally stirring to keep from sticking. Cook until the mixture reaches 240 degrees F (soft ball). Remove from the heat and gently place the butter, peanut butter and vanilla in the pan, taking care not to disturb the syrup. Do not stir. Let the mixture cool down for 5 minutes, then beat vigorously with a spoon or the flat beater of a stationary mixer until dense and smooth. Turn the fudge into the prepared pan, spreading it evenly with a metal spatula. With a sharp knife, score into portions. Let set, 45 minutes then cut into 1 1/3-inch squares. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 9924,"Asaro 3 small red bell peppers, stemmed, seeded and roughly chopped 3 plum tomatoes, roughly chopped 1 small onion, roughly chopped 5 garlic cloves 1 habanero pepper, stemmed (optional) 1/2 cup zomi red palm oil 1 cup dried herring, bonga or bony fish, bones removed 2 tablespoons dried ground crayfish or dried ground shrimp 2 teaspoons bouillon powder Kosher salt 1 pound West African yam 1 pound Japanese sweet potatoes (see Cook\u2019s Note) 3 cups chicken broth Thinly sliced scallions, for serving Instructions: Puree the bell peppers, tomatoes, onion, garlic and habanero if using in a blender or food processor. Heat the palm oil in a large pot over medium heat. Stir in the vegetable puree. Cover, lower the heat to medium-low and simmer for 5 minutes. Stir in the herring, crayfish, bouillon and 1/2 teaspoon salt. Cover and simmer for 10 minutes, stirring occasionally; the stew should thicken a bit. Meanwhile, peel the yams and potatoes and cut them into 1-inch cubes. Place the cubes in a colander and rinse under cold running water. Stir the potatoes and yams into the stew and cook over medium heat, uncovered, for 5 minutes. Stir in the broth; the stew will be thin and soupy. Simmer, uncovered, until the potatoes and yam are fork-tender, 15 to 20 minutes. Use a potato masher to mash about 80 percent (not all) of the yam and potato into the broth so you have a thick porridge with some chunks. Stir and cook, uncovered, for 5 minutes for the flavors and textures to blend. Taste the stew and add more salt if needed. Sprinkle with scallions. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 9925,"Shrimp Cocktail (\Bullshot) 1 cup shrimp stock or court bouillon 1 cup tomato juice, made from blended San Marzano tomatoes 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 2 teaspoons prepared horseradish, optional 2 shots vodka Ice cubes 4 shrimp, poached in shrimp boil, heads removed and peeled 4 lemon wedges Instructions: Begin by reducing the shrimp court bouillon. Take a cup of the reserved broth, strain it and set over medium heat, simmering until it reduces by half; this concentrates the flavors. Once reduced, set aside over an ice bath to cool and then refrigerate. To a blender, add the tomato juice, shrimp stock, Worcestershire sauce, lemon juice, horseradish, if desired, and the vodka and blend until smooth. Pour into 4 ice-filled rocks glasses. Garnish each glass with a poached shrimp and wedge of lemon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 9926,"Air Fryer Breakfast Tacos Nonstick cooking spray, for the molds 4 large eggs
Kosher salt
Four 6-inch corn tortillas
1 cup shredded Mexican blend cheese
2 tablespoons mayonnaise
1 tablespoon hot sauce
1 tomato, seeded and diced
1 avocado, cubed Instructions: Spray 1 silicone ice cube stick mold with four 2 1/2-ounce cavities with nonstick spray. Transfer the mold to the basket of a 6-quart air fryer, pushing it to one side to make room for a second mold. Whisk together the eggs in a liquid measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Carefully pour the eggs into the cavities of the mold, dividing evenly.
Stack the corn tortillas, wrap them in a damp paper towel and microwave on high until warm and flexible, about 1 minute. Very gently fold one tortilla in half and press the folded edge down into 1 cavity of a second ice cube stick mold, working carefully so the tortilla doesn\u2019t break. It should now be shaped like a hard taco shell. Repeat with the remaining tortillas.
Divide the cheese among the shells, tapping it down evenly into the bottoms, and transfer the mold to the basket of the air fryer next to the mold with the eggs.
Set the air fryer to 300 degrees F and cook for 12 minutes. The cheese in the shells should be melted; transfer the mold with the taco shells to a work surface.
Gently lift each section of egg from the\u202fmold\u202fso you can see if\u202fit\u2019s set.\u202fIf\u202fthere\u2019s no liquid egg on the bottom,\u202ftransfer\u202fthe\u202fmold to your work surface.\u202fIf\u202fthere\u202fis\u202fliquid egg on the bottom,\u202fcook for up to 1 minute\u202fmore.\u202f
Meanwhile, whisk together the mayonnaise and hot sauce in a small bowl.
Let the molds stand just until the taco shells and eggs are cool enough to handle, about 1 minute. Remove the taco shells and eggs from the molds. Place the eggs in the taco shells and top with some tomatoes, avocado and spicy mayonnaise.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9927,"Cinnamon Ice Cream with Cinnamon Crisps 3 cups half-and-half 2 cups sugar
1 teaspoon vanilla extract
4 cinnamon sticks
9 large egg yolks
3 cups heavy cream
1 heaping teaspoon ground cinnamon
1/2 cup sugar 1 tablespoon ground cinnamon
6 flour tortillas
1/4 cup (1/2 stick) butter, melted
Instructions: For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine and allow to warm. Next, add the vanilla extract and cinnamon sticks. Stir the mixture around and heat it up until it's hot but not boiling. Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes. Remove the cinnamon sticks from the half-and-half mixture and discard. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the pan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon. Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so. Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy. Add the heavy cream to the bowl and stir to combine. Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool. Pour the cooled mixture into an ice cream maker and process according to your machine's instructions. When it's finished churning, it will still be in the soft-serve stage. Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours. For the cinnamon crisps: Preheat the oven to 350 degrees F. Combine the sugar and cinnamon in a small bowl. Place the tortillas on a baking sheet and brush both sides with the butter. Sprinkle both sides of the tortillas generously with the cinnamon-sugar mixture. Bake until golden brown and crisp, about 15 minutes, and then allow them to cool to room temperature. Break into large pieces and set aside. Serve the ice cream with the cinnamon crisps.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 9928,"Strawberry Rhubarb Calzone 3 pounds fresh rhubarb, sliced into 1-inch pieces 2 pints fresh strawberries, thinly sliced 1 1/2 cups white sugar 1 vanilla bean, split and scraped 2 tablespoons unsalted butter 4 tablespoons all-purpose flour 4 prepared pizza dough rounds, about 4 ounces each 1/2 cup crystal sugar 1 tablespoon anise seed 1 egg, beaten with splash water Instructions: Add all the filling ingredients to a sauce pot and bring up to a simmer. Simmer for 5 minutes and let cool. Refrigerate for 20 minutes. Preheat oven to 375 degrees F. Lightly flour a cutting board and roll out each dough to approximately 8-inches in diameter. Sprinkle on sugar and anise seed and gently roll into dough to incorporate. Turn over (sugar side down) and fill with 1/2 cup filling, brush sides with egg wash and fold over and seal using pie crust fold. Pierce the top with a fork and bake in preheated oven until medium brown. Let cool and serve. ","[Brunello di Montalcino, Barolo, Tempranillo, Garnacha]" 9929,"Pizza Pizza Dough: 2 liters water 50 grams fresh beer yeast 3 ounces salt 5 ounces olive oil 4 to 5 pounds high gluten flour Tomato Sauce: 2 cans San Marzano style tomatoes 4 ounces salt 15 leaves basil, julienned Oven Roasted Mushrooms 2 pounds assorted wild mushrooms 3 cloves chopped garlic 4 ounces olive oil Parsley Salt and freshly ground pepper Instructions: Place water, yeast, salt and olive oil in a large bowl and let the yeast dissolve. Put the yeast mixture in the bowl of a standing electric mixer and add enough of the flour until it comes together and using the dough hook, knead the mixture until smooth. Let rise for 1 hour. Divide the dough into 6 ounce pieces and roll out into a 12-inch round.; Place ingredients in a saucepan and cook for 20 minutes.; Combine all ingredients in a roasting pan and roast in a preheated 450 degree oven for 20 to 25 minutes. Oven-Dried Tomatoes: 20 plum tomatoes sliced in half and seeds removed Olive oil Chopped basil Chopped fresh tarragon Place tomatoes on a baking sheet and drizzle with olive oil and sprinkle with the herbs. Bake in a preheated 250 degree oven for 4 to 5 hours until very soft and dry. Focaccia Robiola: 6 ounces pizza dough, rolled into a 12-inch circle and docked Olive oil Robiola cheese White truffle oil Roll the dough into a 12-inch circle and dock with a fork and brush with olive oil. Bake the dough in a preheated 500 degree oven until golden brown. Remove from oven and let cool slightly. Slice the pizza in 1/2 horizontally and fill with the robiola cheese. Return to the oven and bake for 10 minutes. Remove and drizzle with truffle oil. Pizza Piegata: 6 ounces pizza dough 1/2 tomato sauce, recipe above 1/4 pound thinly sliced fresh mozzarella 1/2 cup roasted wild mushrooms 4 oven-dried tomatoes, chopped 2 canned artichokes, thinly sliced 1/2 cup arugula leaves 1/4 cup Gaeta olives, chopped 3 slices prosciutto thinly sliced Olive oil Preheat oven to 500 degrees. Roll dough out into a 12-inch circle. Spread the ingredients over the surface and fold the dough over into a half moon. Place on a baking sheet or pizza stone and brush with olive oil. Bake until golden brown, about 20 to 25 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 9930,"Chilled Beet Soup Shooters 1 pound beets, peeled and cut into 1/2-inch pieces 2 plum tomatoes, chopped 1 small clove garlic, minced Pinch of ground cloves 2 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1 1/4 cups plain whole-milk yogurt 1 tablespoon horseradish Fresh dill or mint, for topping Instructions: Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to medium low; simmer until the beets are tender, about 30 minutes. Working in batches, puree the soup in a blender until smooth; transfer to a large bowl. Whisk in 1/2 cup yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate until cold, about 2 hours. Mix the remaining 3/4 cup yogurt with the horseradish in a small bowl; season with salt. Thin the soup with a little water, if necessary. Serve in shot glasses; top with the horseradish yogurt and dill. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9931,"Moroccan Harissa Chicken Wings 4 pounds chicken wings, split at the joint, wingtips removed and discarded 3 teaspoons baking powder Kosher salt and freshly ground pepper 10 dried New Mexico chiles (2 ounces), stems removed 8 dried guajillo chiles (1 1/2 ounces), stems removed 1/2 teaspoon whole coriander seeds 1/2 teaspoon whole cumin seeds 1/4 cup vegetable oil 6 cloves garlic, roughly chopped Juice of 1 lemon (about 2 tablespoons) 2 oranges 1/2 cup salt-cured black olives, pitted and halved 1/3 cup fresh mint leaves, thinly sliced 2 tablespoons extra-virgin olive oil 1 bunch radishes, greens discarded Instructions: Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight. Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 4 cups boiling water over the chiles and let stand until softened, about 20 minutes. Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside while you finish the wings. Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes. For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes. Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use. ","[Syrah, Grenache, Tempranillo, Garnacha]" 9932,"Aztec Elixir 2 cups chocolate shavings, Scharffen Berger or Callebaut 1 cup cocoa powder, Scharffen Berger or Cacao Barry 2/3 cup sugar with 1 vanilla bean chopped and mixed into the sugar 1 tablespoon ancho cl pepper powder 1 tablespoon cornmeal 1 cup 2 percent or whole milk 1/3 cup heavy cream 2 cinnamon sticks Whipped cream, as an accompaniment Corn husks and ancho cl powder, as a garnish Instructions: In a medium bowl, combine the Cocoa Powder Blend ingredients well. Store in an airtight container in a cool dry place. In a saucepan, combine the milk and cream and heat until warm over medium high heat. Once warm, turn heat down to low and add 3/4 cup cocoa powder blend. Blend with a whisk and steep with the cinnamon for 10 minutes. After steeping, bring the mixture to a boil, and strain, to remove cinnamon stick and vanilla bean chunks. Pour into a blender and pulse, to add air and create a foamy head. Serve immediately in a bowl with whipped cream. Sprinkle with ancho cl powder and garnish corn husks. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 9933,"The Oatmeal Cookie Drink 1-ounce Jagermeister 1-ounce Irish Cream Liqueur 1-ounce Butterscotch Schnapps 1/2-ounce Cinnamon Schnapps Raisins, for garnish, optional Instructions: Combine ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled cocktail glass over ice. ","[Bourbon, Brandy, Rum]" 9934,"A Big Delicious Chocolate Mess 2 ounces bittersweet chocolate (60% cacao), chopped 2 cups heavy cream 4 cups store-bought meringues, lightly crushed 1 cup strawberries, hulled and halved 1 cup raspberries 1/2 cup unsalted roasted pistachios, roughly chopped Instructions: Put the chocolate in a medium heatproof bowl. Bring 1/2 cup of the cream to a gentle simmer in a small heavy saucepan over medium-high heat. Pour the cream over the chocolate. Stir together and set aside to cool for 5 minutes. Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl until soft peaks form.
Reserve 1/2 cup of the whipped cream and 1/4 cup each of the strawberries and raspberries. Add half of the crushed meringues and the remaining berries to the remaining whipped cream in the large bowl. Stir to combine then pour out onto a large cutting board and top with the reserved berries. Drizzle lightly with the chocolate sauce. Top with the remaining crushed meringues and reserved 1/2 cup whipped cream. Garnish with the pistachios and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 9935,"Pan-Roasted Diver Scallops, with Lime and Creme Fraiche Creamed Corn, and Cilantro Salad 2 tablespoons blended oil 9 diver scallops, removed from shell and cleaned Kosher salt 2 tablespoons butter 1 teaspoon coriander seeds 1/2 cup whole cilantro leaves 2 tablespoons Pickled Red Onions, recipe follows 2 tablespoons Pickled Chiles, recipe follows 2 limes, juiced 1 tablespoon extra-virgin olive oil, plus more for drizzling Creme Fraiche Creamed Corn, recipe follows 2 tablespoons butter 1 shallot, minced Kosher salt 2 to 3 garlic cloves, sliced 2 ears corn, kernels removed 2 cups warm Corn Cob Stock, recipe follows Freshly cracked black pepper 2 limes, zested and juiced (save juice for another dish) 2 tablespoons creme fraiche 6 ears corn 1 red onion, chopped 2 garlic cloves, sliced 2 sprigs fresh thyme 1 tablespoon coriander seeds, toasted 2 quarts (8 cups) chicken stock or water 1 teaspoon kosher salt 1/2 pound Fresno chiles, thinly sliced 1 cup sherry vinegar 1 cup water 2 garlic cloves 1 shallot 1 bay leaf 1 tablespoon cumin seeds 1 tablespoon black peppercorns 1 tablespoon coriander seeds 2 tablespoons kosher salt 1/2 cup sugar 2 pounds red onions, sliced White wine vinegar Sugar Kosher salt 2 teaspoons mustard seeds 1 tablespoon crushed red pepper flakes 2 tablespoons coriander seeds 2 tablespoons black peppercorns 4 garlic cloves 2 bay leaves Instructions: Heat the oil in a large skillet over high heat. Season both sides of the scallops with salt, to taste. Add the scallops to the hot pan, and don't touch! Let them caramelize until golden brown, about 3 minutes, and then flip. Add the butter and coriander and allow the butter to melt. Begin to baste the scallops, spooning the melted butter along the tops of the scallops, so the scallops barely cook through, about 2 to 3 minutes. Remove from the heat. Build your cilantro salad by adding cilantro leaves, pickled onions and pickled chiles to a medium mixing bowl. Add the lime juice and extra-virgin olive oil and mix to combine.
Put a couple of spoonfuls of creamed corn down on each plate, then top it with 3 scallops. Finish with a heaping spoonful of cilantro salad. Drizzle with a little extra-virgin olive oil and serve immediately. In a medium-saucepan, add corn stock and bring to a simmer. Heat a large saucepan over medium heat and melt the butter. Add the shallots, a pinch of salt, and let sweat, cooking until the shallots are a bit translucent. Add the garlic, a bit more salt and cook about 1 minute more. Add the corn kernels and continue to cook for a few minutes, adding a touch more salt as you go. Keep stirring so the mixture combines together and nothing sticks to the bottom of the pan. Using a ladle, add some of the warmed corn stock, about 1 1/2 cups, adding more if it seems dry, and stir to combine. Season with a little cracked pepper. Let the corn mixture cook for about 5 to 7 minutes. Stir in the lime zest and fold in the creme fraiche. Taste for seasoning and adjust, if necessary. Corn Cob Stock: Cut the kernels from the cobs and reserve the kernels for another purpose. Toss the cobs into a large pot with the onion, garlic, thyme, coriander, stock and salt. Bring to a boil, over medium heat, then lower the heat and simmer for 45 minutes. Strain the liquid through a fine mesh strainer, discarding the solids. You should have about 4 cups. Put the sliced chiles in a medium mixing bowl. Add all the pickling liquids and spices to a medium saucepan and bring it to a boil over medium heat. Pour the hot liquid over the sliced chiles and set sit for about 20 minutes. Drain the chiles and discard the pickling juice and spices. Use right away or store in a covered container in the refrigerator for a couple weeks. Pack the onions into 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 9936,"Tyler's Taste of Texas Style Catfish 6 eggs 3 teaspoons Texas champagne hot sauce 1/2 cup water 2 pounds catfish fillets 1 cup medium-grind cornmeal 1/2 cup flour 2 teaspoons paprika 2 teaspoons salt 1 teaspoon black pepper Cayenne pepper, to taste Peanut oil, for pan frying Instructions: Mix the eggs, hot sauce and water to make the egg wash. In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours. Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan. Pour enough oil into a cast iron skillet to reach halfway up your fillets. Heat the oil to 300 degrees. While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well. Gently place a few pieces of fish in the skillet, frying them in batches. Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once. Adjust the heat as necessary to get a deep golden brown crust and a flaky interior. Drain the fillets. Serve the fish immediately, with lemon wedges, pink tartar sauce, Texas Champagne sauce, hushpuppies, cole slaw, corn on the cob and a green onion and you have a tasty Tyler's Taste of Texas plate. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 9937,"Roasted Tomatoes 24 plum (Roma) tomatoes, halved lengthwise Sea salt, preferably gray salt, and freshly ground black pepper 6 tablespoons extra-virgin olive oil, plus more for storing 2 tablespoons herbes de Napa, crushed, recipe follows 1 clove garlic minced Instructions: Preheat the broiler. Arrange the tomato halves cut side up and close together on a baking sheet. Season with salt and pepper. In a small bowl, combine the 6 tablespoons olive oil, the herbs, and the garlic. Spoon a little over each tomato half, stirring the mixture as you go. Broil until the tomatoes are soft and shriveled but still retain some moisture, 15 to 20 minutes. Timing will depend on how large, meaty and juicy the tomatoes are. Let cool completely, then peel and chop tomato halves roughly into a salsa cruda. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 9938,"Cheesy Potato Casserole 1 (10.5 oz.) condensed cream of chicken soup * 2 Cups Sour cream 1 Teaspoon Salt 1/4 Teaspoon Ground black pepper 2 Cups Shredded cheddar cheese 1/3 Cup Sliced green onions 1 Package (30 oz.) Ore-Ida? Country Style Hash Browns 2 Cups Crushed corn flake cereal 1/4 Cup Butter, melted br em

• TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup. /em Instructions: 1.Preheat oven to 350F. Coat 13x9 baking dish with nonstick cooking spray. 2.In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish. 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture. 4.Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 9939,"Sweet Potato and Parsnip Latkes with Chunky Five-Spice Applesauce 6 MacIntosh or Granny Smith apples, peeled, cored and cut into 1-inch chunks 1 teaspoon lemon zest 1 tablespoon lemon juice 1 tablespoon apple cider 1/2 teaspoon Chinese Five-spice powder 1 tablespoon sugar 1 pound sweet potatoes, peeled 1/2 pound parsnips, peeled Kosher salt 1/4 cup all-purpose flour 2 large eggs 1/4 cup vegetable oil, plus more as necessary Sour cream 1/4 cup scallions, thinly sliced on the bias Instructions: For the applesauce: Combine the apples, lemon zest, lemon juice, apple cider, 5-spice powder and sugar in a large saucepan over medium heat; stir to combine. Cook until the apples begin to break down but are still chunky, 10 to 15 minutes. Remove from the heat and let cool. For the latkes: Grate the sweet potatoes and parsnips on a box grater and transfer to a large bowl. Season with salt and toss to combine. Add the flour and stir to distribute evenly. Add the eggs and stir well. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Working in batches, form the potato mixture into 3-inch latkes that are about 1/2-inch thick. Add the latkes to the hot oil in a single layer and fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper towel-lined plate and season with salt. Repeat the frying, adding more fat as necessary. Serve the latkes with the applesauce, sour cream and scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 9940,"Caprese Endive Boats 1 head endive 3/4 cup tiny pearl mozzarella balls
1/2 cup cherry tomatoes, quartered
1/4 cup fresh basil, sliced
2 tablespoons olive oil
1 tablespoon grated Parmesan Pinch red pepper flakes
Kosher salt and freshly cracked black pepper
Instructions: Separate the endive leaves and arrange on a serving platter. In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 9941,"Homemade Yogurt 6 tablespoons plain Greek yogurt (must contain live or active cultures) 4 cups half-and-half 4 cups whole milk small insulated cooler five 1-quart plastic containers or glass jars with lids kitchen thermometer cheesecloth (optional) Instructions: Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture. Fill three 1-quart plastic containers or glass jars with hot tap water (about 115 degrees F); cover. Place the containers in a small insulated cooler and pour in enough hot water (115 degrees F) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115 degrees F); set aside. Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180 degrees F to 190 degrees F) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching. Remove from the heat and allow the temperature to drop to 115 degrees F. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115 degrees F) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115 degrees F.) Remove the yogurt from the cooler and refrigerate until cold, about 2 hours. For thicker, Greek-style yogurt, line a fine-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until it's as thick as you like, or up to 2 hours. Honey-Nut Mix in honey and toasted sliced almonds. Ambrosia Mix in chopped mandarin oranges and toasted coconut flakes. Banana Split Mix in sliced bananas and chocolate syrup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 9942,"Grandma's Stone Soup Stew 4 tablespoons olive oil 1 1/2 pounds pork shoulder or beef chuck cut in 1-inch cubes Kosher salt and freshly ground black pepper 1 onion, halved and cut into 1/4-inch slices 1 large red or yellow bell pepper, cored, seeded and sliced into 1/4-inch pieces 4 medium tomatoes, such as plum or vine-ripened style, grated on the large holes of a box grater 2 tablespoons sweet paprika 2 cloves garlic, minced 4 ounces dry, spicy salami, pepperoni or Spanish-style chorizo cut into thin rounds or strips 3 cups low-sodium chicken broth 3 cups mixed sweet root vegetables, such as carrots, golden beets, parsnips or sweet potatoes, left unpeeled, cut into in 1/2-inch chunks 1 cup cauliflower florets 1 teaspoon red-wine vinegar Toasted crusty bread, such as country loaf, for serving Extra-virgin olive oil, for serving 2 tablespoons chopped fresh parsley, for serving Instructions: Heat 2 tablespoons of the olive oil in a large Dutch with a lid oven over medium-high heat. Sprinkle the meat generously on all sides with salt and pepper and, working in batches if necessary, add to the pan. Sear the meat until it is well browned on all sides, about 8 minutes. Use tongs to help rotate the pieces of meat and remove them to a plate as they are seared. Set meat aside. Add the onions and peppers to the same Dutch oven and cook until the vegetables start to become tender and golden, about 5 minutes. Add the grated tomatoes and cook, stirring occasionally, the onions and peppers have softened completely and most of the moisture has evaporated, another 5 minutes. Stir in the remaining 2 tablespoons of olive oil, the garlic, paprika and 2 teaspoons salt and cook until fragrant, about 1 minute more. Return the seared meat to the pot along with the root vegetables and sliced salami; stir well. Add the chicken broth and increase the heat to high to bring the stew to a boil. Reduce to a simmer, cover and cook until the meat and vegetables are tender, 35 to 45 minutes. Stir in the cauliflower and red-wine vinegar, and continue cooking until the meat is tender enough to pull apart with a fork and the cauliflower is cooked, about 15 to 20 minutes more. Season with salt and pepper, if necessary. Serve with toasted rustic bread brushed with olive oil and a sprinkle of chopped parsley. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 9943,"Spicy Mussels with White Wine 3 tablespoons olive oil 1/2 Spanish onion, thinly sliced 4 large garlic cloves, chopped 2 teaspoons fennel seeds 1 teaspoon dried crushed red pepper 1/2 teaspoon salt, plus more for seasoning 1 cup dry white wine 2 (1/4-inch-thick) lemon slices 1/2 cup chopped fresh parsley leaves 2 1/2 pounds fresh mussels, scrubbed, debearded 1/2 cup chopped seeded tomatoes 8 slices crusty Italian bread, sliced 1/2-inch thick Olive oil Instructions: Heat grill to high. Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute. Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley. Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping. ","[Chenin Blanc, Sauvignon Blanc, Vermentino, Grner Veltliner]" 9944,"Lemon Pie Cookies 2 sticks unsalted butter, room temperature 3 cups confectioners' sugar, divided, plus more for garnish 1/2 teaspoon salt 2 lemons, zested and juiced, divided (about 2 tablespoons zest and 2 tablespoons juice) 2 cups unbleached all-purpose flour 4 ounces cream cheese, room temperature Instructions: In the bowl of a stand mixer, beat the butter, 2 cups of the sugar and salt until smooth. Add all of the lemon juice and half of the zest. On a low speed, add the flour, 1/2 cup at a time, until just incorporated. Turn the cookie dough out onto a board and roll it into a log. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Preheat the oven to 350 degrees F. Remove log from the refrigerator and cut it into thin 1/4-inch thick discs. If using 1 baking sheet, bake the cookies in batches. Arrange the discs on 2 silicone or parchment lined baking sheets, 1-inch apart, and bake until the edges are just golden, about 20 minutes. Remove the cookies from the oven and transfer them to a wire rack to cool completely. Meanwhile, using stand mixer or hand mixer, mix cream cheese with the remaining 1 cup confectioners' sugar and remaining half of the lemon zest. Top half of the cookies with the cream cheese mixture and cover with another cookie to make a sandwich. Dust the top of the cookie sandwiches with confectioners' sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 9945,"Bread, Bean and Vegetable Soup, Second Time Around Half of recipe above 2 to 3 cups dayold dried good quality bread such as a nutty unsweetened whole wheat bread (Italian) or a sourdough or a Tuscan bread or a country French bread, cut into 1 inch chunks, crusts left on 4 teaspoons extra virgin olive oil Salt and freshly ground black pepper Freshly grated Parmesan or Pecorino Romano for garnish Instructions: Bring leftover soup to a boil. Add diced bread and cook, stirring on occasion, for 10 minutes or until soup is thick and porridgelike. Adjust the seasoning and ladle out. Drizzle with olive oil and dust with more cheese if you like. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 9946,"Grilled Vegetable and Mozzarella Panini 1 sweet red pepper, spilt and seeded, cut each half into thirds 1 green zucchini, about 1/3 pound, cut into long slices 1 Asian eggplant, about 1/3 pound, cut into long strips 4 tablespoons olive oil Salt and pepper 1 thin ficelle or baguette french bread 1 pound fresh mozzarella or fontina cheese, sliced into thin even slices 1/4 cup basil leaves Balsamic vinegar Fresh herbs Instructions: Brush the vegetables lightly with oil, season with salt and pepper and grill over medium high heat. Allow the vegetables to color well, remove from the grill and cool for several minutes. remove any blackened skin from the peppers.