3 tablespoons olive oil 3 tablespoons olive oil 1/4-pound (about 1 cup) dried porcini mushrooms, soaked and strained 1 shallot, sliced (about 2 tablespoons) 1 teaspoon chopped fresh thyme leaves 1/4 cup dry white wine 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 ounces (about 3 tablespoons) Gorgonzola 1/2 cup mayonnaise 1 teaspoon Dijon mustard Instructions: Preheat the oven to 350 degrees F. Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes. Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes. Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture. Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 73701,"Salmon and Zucchini Sheet Pan Dinner 1/4 cup panko breadcrumbs 2 tablespoons grated Parmesan 1/4 cup parsley leaves, chopped Kosher salt and freshly ground black pepper 2 large plum tomatoes, halved crosswise Nonstick cooking spray 2 medium zucchini, halved lengthwise 2 tablespoons extra-virgin olive oil One 12-ounce center-cut salmon fillet, skin removed (about 1 1/2 inches thick)
Instructions: Position a rack in the top third of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Toss the panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon black pepper together in a small bowl. Arrange the tomatoes in the center of the prepared baking sheet, cut-side up (trim a small slice from the bottom of each tomato if they will not stand upright) and spoon the panko mixture evenly over each. Spray the breadcrumbs lightly with cooking spray. Lay the zucchini halves cut-side up on one side of the tomatoes. Drizzle zucchini with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the vegetables begin to soften and the panko topping begins to brown, about 18 minutes. Remove the baking sheet from the oven and place the salmon fillet on the other side of the tomatoes. Drizzle the salmon with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Roast until the zucchini and tomatoes are completely tender and browned in spots, and the salmon is cooked through but moist, about 12 minutes more. Divide salmon and vegetables between two plates and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 73702,"Breakfast Totchos Skillet One 16-ounce bag tater tots 1 cup shredded Monterey Jack cheese
1/4 cup sliced pickled jalapenos, drained
4 slices bacon, cooked until crisp, cooled and crumbled
2 green onions, green and white parts, sliced 3 tablespoons olive oil
4 large eggs
Kosher salt and freshly ground black pepper
Pico de gallo or salsa, for serving (store-bought) Guacamole, for serving (store-bought)
Sour cream, for serving
Fresh cilantro leaves, for serving
Instructions: Preheat the oven to 425 degrees F. Cook the tots in a 12-inch cast-iron skillet in one layer in the oven according to the package instructions. Remove from the oven and pile into a small mound in the center of the skillet. Sprinkle with the cheese, jalapenos, bacon and green onions. Place in the oven and cook until the cheese is melted, about 6 minutes. Meanwhile, cook the eggs. In a nonstick skillet, heat the olive oil. When the oil is hot, crack in the eggs, then sprinkle with salt and pepper and cook to desired doneness, gently spooning the hot oil over the eggs to cook the yolks, about 4 minutes for sunny-side up. Remove the totchos from the oven. Top with the pico de gallo/salsa, guacamole, sour cream and the eggs, then garnish with the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73703,"Vegetarian Ribollita 1/4 cup extra-virgin olive oil, plus more for drizzling 1 medium onion, diced (2 1/2 cups) 1 rib celery, sliced (3/4 cups) 1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces) 2 carrots, peeled and diced (1/3 cup) 3 cloves garlic, chopped 1 sprig fresh rosemary Kosher salt Freshly ground black pepper 1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups) 1 (15-ounce) can diced tomatoes, in juice 1/2 cup chopped fresh basil leaves 1 teaspoon dried marjoram 1 (15-ounce) can cannellini beans 10 cups vegetable broth 4 cups cubed sourdough bread (about 1/2 loaf) 3 cups baby spinach leaves 1/2 cup shaved Pecorino-Romano Instructions: In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes. Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73704,"Apple Fries Vegetable oil, for frying 4 Granny Smith apples, peeled
1/2 cup cornstarch 1/2 cup plus 2 tablespoons granulated sugar 1 teaspoon ground cinnamon 2/3 cup heavy cream 1 teaspoon pure vanilla extract Instructions: Heat 1 1/2 inches of vegetable oil in a large wide pot over medium heat until a deep-fry thermometer registers 300 degrees F. Cut the apples into 1/2-inch-wide sticks to look like fries. Working in two batches, toss the apples in the cornstarch until well coated, shaking off the excess. Fry in the hot oil until softened but still pale, about 2 minutes. Remove with a slotted spoon and transfer to a rack set over a rimmed baking sheet in a single layer; let cool. Let the oil return to 300 degrees F between batches. Mix 1/2 cup sugar and the cinnamon in a shallow bowl; set aside. Beat the heavy cream, vanilla and remaining 2 tablespoons sugar in a medium bowl with a mixer until medium peaks form. Increase the oil temperature to 375 degrees F. Working in about three batches, re-fry the apples until crisp and lightly browned, about 1 1/2 minutes. Remove to paper towels to drain briefly, then toss in the cinnamon sugar until well coated. Serve warm with the whipped cream for dipping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73705,"Tangy and Sweet Diner Slaw 1/2 cup mayonnaise 1/3 cup buttermilk
1/3 cup granulated sugar
2 tablespoons white vinegar
2 tablespoons lemon juice
1 small shallot, minced
Kosher salt and freshly ground black pepper 1 medium head cabbage, cored and roughly chopped
1 cup shredded carrots
Instructions: In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper. In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 73706,"Seared Sea Chilean Bass with Artichokes-Leek-Vinegar Reduction Yukon Gold Country Mash 4 (7-ounce) pieces chilean sea bass, skin off 8 baby or 4 small artichokes Canola oil to cook 2 tablespoons minced garlic 1/2 tablespoon ginger, julienned 2 leeks, white part julienned, washed well Salt and black pepper to taste 12 cherry tomatoes, cut in half 3/4 cup balsamic vinegar 3 tablespoons Chinese black vinegar 2 to 3 tablespoons butter 1/4 cup chive batons, 1/2-inch 6 large yukon gold potatoes, washed, un-peeled, quartered Canola oil to cook 2 tablespoons minced garlic 1/2 tablespoon minced thyme 1 1/2 cups heavy cream 3 ounces butter Salt and pepper to taste Instructions: To prep artichokes, use a serrated knife and cut off outer leaves to the tender yellow/pale leaves. Trim the bottom and spoon out the 'hair'. Trim the stem to the heart. Quarter the artichoke with stem on. In a pot of salted, boiling water, blanch the prepped artichokes to al dente, about 10 minutes and shock in ice water. Set aside. To make the sauce, use a hot non-reactive sauce pan coated with oil and sautee garlic, ginger, and leeks until soft, about 4 minutes. Season with salt and pepper. Add the artichokes and tomatoes then deglaze with vinegar and reduce by 80 per cent. Add the butter and stir in. Check for seasoning. Meanwhile pre-heat an oven to 425 degrees. In a very hot skillet coated with oil, pan sear the seasoned fish until brown on both sides, about 3 minutes a side. Transfer to oven and roast for 5 minutes or until a skewer can easily penetrate the fish. In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a pairing knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 per cent. In a large stainless steel bowl, add hot potatoes and garlic cream. Hand mash together. Add butter, salt and pepper and check for seasoning. Keep warm. PLATING Place a mound of mash in the center of a plate. Surround with the artichoke/vinegar sauce. Place bass on top and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73707,"Taki's Sardines: Sardeles Takis 2 pounds (about 16 to 20) small sardines 1 pound gray sea salt, dried and ground 2 ounces lemon juice (from about 2 lemons) 2 ounces olive oil 1 tablespoon finely chopped oregano 4 tomatoes, sliced 20 Kalamata olives, pitted 1 small loaf rustic bread, sliced Instructions: Clean the sardines by cutting the heads and tails off with a scissors. Then, cut down the backbone to open the fish. Do not slice completely through. Remove the bone. Coat the insides of the sardines with a covering of gray salt and close the fillet. Coat the outside with salt, and place in a shallow, small plate. Cover and place in the refrigerator for 12 hours. Rinse well and slice in half to separate the fillets. In a small bowl, whisk the lemon juice, olive oil, and oregano together. On a platter, lay the tomatoes out and place the sardine fillets on top. Pour the lemon mixture over the fish. Toss olives on top and serve with the rustic bread for meze. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 73708,"Shoreline Salmon Sliders and Crispy Slaw 1 1/2 to 2 pounds salmon fillet, skin removed 1 tablespoon lemon pepper seasoning Canola oil, for grilling 2 tablespoons spicy brown mustard 2 tablespoons red wine vinegar 1 teaspoon sugar One 6-ounce bag shredded red cabbage 2 scallions, sliced Salt and freshly ground black pepper
1/4 cup sweet chili sauce 1/4 cup tartar sauce 1/4 cup whipped cream cheese, softened 12 mini buns or dinner rolls Instructions: Preheat the grill to medium-high heat. Cut the salmon into 2-inch squares so that you get 12 portions, 2 to 3 ounces per portion. Sprinkle both sides of each salmon square with the lemon pepper seasoning. Brush the grill grates with a paper towel that has been soaked in canola oil. Grill the salmon until just cooked through, about 3 minutes per side. In a large bowl, whisk together the mustard, red wine vinegar and sugar. Add the cabbage and scallions and toss to coat. In a small bowl, stir together the sweet chili sauce and tartar sauce with the cream cheese. Spread about 1 teaspoon sauce on both the tops and bottoms of the mini buns. Place a square of salmon on a bun and top with the crispy slaw. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73709,"Strawberry Jam Glaze 1 1/2 tablespoons half-and-half 1 tablespoon fresh lemon juice 1 tablespoon strawberry jam 1 cup confectioners' sugar, sifted Instructions: Add the half-and-half and lemon juice to the jam in the jam jar (or combine them in a jar with a lid). Stir to combine. Add the confectioners' sugar, cover with the lid and shake until a uniform, pourable consistency. Serve drizzled over your favorite Bundt or pound cake. ","[Chardonnay, Moscato, Riesling]" 73710,"Chicken with Mustard Mascarpone Marsala Sauce 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces Salt and freshly ground black pepper 2 tablespoons olive oil 5 tablespoons butter, divided 3/4 cup chopped onion 1 pound cremini mushrooms, sliced 2 tablespoons minced garlic 1 cup dry Marsala wine 1 cup (8 ounces) mascarpone cheese 2 tablespoons Dijon mustard 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish 12 ounces dried fettuccine Instructions: Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly. While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve. ","[Pinot Grigio, Chianti, Barbera, Tempranillo]" 73711,"Citrus Angel Food with Peaches Cake: 1 1/4 cups (250 g) granulated sugar 1/2 cup (50 g) confectioners' sugar (powdered sugar) 2 tablespoons cornstarch 1 cup cake flour, sifted 1 teaspoon salt 12 egg whites, at room temperature 1/3 cup fresh lemon juice 2 teaspoons lemon and/or orange zest 1 teaspoon cream of tartar 1 teaspoon orange extract (not oil) Peaches: 10 medium-sized ripe peaches 1/4 cup honey 1 vanilla bean, split and scraped Instructions: To bake the cake: Preheat oven to 350 degrees F. In a food processor, pulverize the sugars and cornstarch until very fine. In a large bowl, add half the sugar mixture (reserve the other half for later) with the salt and cake flour. Sift the sugar/salt/flour mixture 3 times, set aside. In a stand mixer, whip the egg whites, lemon juice, lemon zest, orange extract and cream of tartar with the whisk attachment, on high speed, until the whites are frothy. Slowly add the reserved sugar-cornstarch mixture to the whites and continue to whip until medium peaks. Sift 1/4 of the sugar/flour mixture over the whipped whites. Use a rubber spatula to gently fold them together. Repeat with another 1/4 of the sugar/flour and gently fold them together. Continue in this way until all the sugar/flour is incorporated. Spoon the batter into an ungreased angel food pan. Run a knife or spatula through the batter to get any large air bubbles out. Bake for about 35 minutes or until a tester comes out clean. Immediately invert the pan onto a wine bottle to prevent the cake from compressing. To make the peaches: To blanch and peel the peaches: Bring 8 quarts of water to a boil. Cut an \X\ on the bottom of each peach and place them in the boiling water. Allow them to sit in the boiling water for up to 1 minute. Place the peaches in a bowl of ice water to stop the cooking. Use your fingers or a paring knife to remove the skin. Pit and slice the peaches. Place them in a pot with the honey and vanilla bean. Cook until the fruit is soft and the juices start to thicken to the consistency of maple syrup. Remove and place in a bowl. They can be served hot, room temperature or cold. Remove the cake and place it on a serving plate. Use an angel food comb to cut the cake and serve with the peaches. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 73712,"Beef and Cheddar Casserole 1 tablespoon extra-virgin olive oil, plus more for the baking dish Kosher salt 3 cups wide egg noodles (about 5 ounces) 1 1/2 cups sour cream 1/2 cup freshly grated Parmesan 12 ounces ground beef 1 red bell pepper, seeded and chopped 1 bunch scallions (white and green parts), finely chopped 1 tablespoon tomato paste 1 teaspoon Italian seasoning One 14 1/2-ounce can petite diced tomatoes 2 cups grated Cheddar Instructions: Preheat the oven to 425 degrees F. Oil a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes. Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 73713,"Smoked Whitefish Salad 1/4 medium yellow onion, finely chopped 1/2 whole smoked whitefish (about 2 pounds) (see note) 1 hard-boiled large egg, finely chopped 3/4 cup mayonnaise 1 tablespoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper Instructions: Place the onions in a small bowl and cover with cold water. Let soak for 15 minutes. Drain. Meanwhile, using a small knife and your hands, remove the skin, bones, and any brown bits from the whitefish and discard. Flake the whitefish into small pieces into a medium bowl, checking again for any bones. Add the egg and onion to the whitefish and mash together with a fork. Stir in the mayonnaise and lemon juice. (For a smoother textured salad, pulse the whitefish mixture in a food processor.) Season with salt and pepper to taste. Serve immediately or store in the refrigerator for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 73714,"Gorganzola Shrimp Bites 1 (9 oz) package SeaPak? Jumbo Butterfly Shrimp or 1 package (8 oz) SeaPak? Butterfly Shrimp Apricot preserves Gorgonzola crumbles Instructions: PREHEAT oven to 425. Bake Butterfly Shrimp according to package instructions. Remove from oven. Turn oven up to broil. SPOON apricot preserves (about 1/2 teaspoon) onto each shrimp. Top with Gorgonzola crumbles (about 1/2 teaspoon). PLACE shrimp under broiler for 1-2 minutes (watching closely). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 73715,"Pickle Brine German Potato Salad 3 pounds Yukon gold potatoes, skin on, chopped into 1/2- to 3/4-inch pieces Kosher salt
8 ounces thick-cut bacon, or more if you're really feeling bacony
2 large shallots, finely chopped
1 cup low-sodium chicken stock
1/2 cup white vinegar (or apple cider vinegar)
2 tablespoons pickle brine
2 tablespoons grainy mustard
1 1/2 tablespoons sugar
8 scallions, finely chopped
1/2 bunch fresh parsley, finely chopped
Freshly ground black pepper
Instructions: Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain and set aside. Put a large skillet over medium-high heat. Add the bacon and cook until crisp, 8 to 10 minutes. Transfer to a paper towel and leave the bacon fat in the skillet (it should be a nice thin even layer; pour some off if it's more than that). Add the shallots to the skillet and cook until soft, 5 to 7 minutes. Add the stock, vinegar, pickle brine, mustard and sugar and cook, whisking, until reduced by about a third and slightly thickened, about 7 minutes. Fold in the potatoes to coat evenly. Chop the bacon and add to the potatoes. Add the scallions, parsley, a bunch of black pepper and salt to taste. Serve warm or at room temperature. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 73716,"Rice Vermicelli: Bun Thit 8 ounces dried rice vermicelli or 1 pound fresh bun 8 romaine lettuce leaves, ribs removed, julienned 2 carrots, peeled and julienned 1/2 cucumber, peeled, seeded, and thinly sliced into crescents 12 large mint leaves, julienned Nuoc Cham, as needed, recipe follows 5 tablespoons sugar 3 tablespoons water 1/3 cup fish sauce 1/2 cup lime or lemon juice 1 large clove garlic, minced 1 or more bird's eye or Thai chiles, seeded and minced 1 shallot, peeled, thinly sliced, and rinsed (optional) Instructions: If using dried rice vermicelli, place it in a bowl and cover with lukewarm water. Let stand until pliable, about 20 minutes. Bring a pot of hot water to a boil. Drain and divide the rice vermicelli into 4 equal portions. Place 1 portion at a time in a sieve and lower it into the boiling water. Untangle the noodles with chopsticks and boil until tender but firm, about 3 seconds. Remove, drain, and place in a large bowl. Repeat this step until you have 4 individual servings. If using fresh bun, there is no need to boil them. Divide the noodles among 4 bowls. Scatter some lettuce, carrot, cucumber, and mint over each bowl. Drizzle with nuoc cham and toss well. Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, cl, and shallot, and let stand for 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73717,"Pumpkin Pie Sundae 3 gingersnaps, crushed 1 1/2 cups pumpkin ice cream
Pumpkin Pie Spice Whipped Cream, recipe follows 2 tablespoons butterscotch sauce
2 tablespoons pumpkin seeds
1 cup heavy cream 2 tablespoons confectioners' sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
Instructions: In a serving dish, add the crushed gingersnaps, scoops of pumpkin ice cream and a dollop of the Pumpkin Pie Spiced Whipped Cream. Top with the butterscotch sauce and pumpkin seeds. In a chilled bowl, add the cream, sugar, pumpkin pie spice and vanilla. Whisk until medium peaks form, 5 to 8 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 73718,"Kontosouvli 3 3/4 pounds pork shoulder, cut into chunks 1/4 cup olive oil 1 tablespoon minced garlic
1 1/2 teaspoons kosher salt 3/4 teaspoon ground black pepper
Instructions: Place pork in a container. Add oil, garlic, salt and pepper and mix very well. Marinate, refrigerated, overnight. Stack pork on a rotisserie spit. (You should have enough to make two separate spits of pork.) Place each spit into a rotisserie and cook for 1 hour at high heat. ","[Rioja, Tempranillo, Barolo, Syrah]" 73719,"Kale and Gorgonzola Salad 1/4 cup fresh lemon juice (about 1 large lemon) 1 tablespoon Dijon mustard 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
8 ounces double-smoked bacon, cut into 1/3-inch pieces 1 pound Brussels sprouts, trimmed and finely shredded 1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced 1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced
1 head Belgian endive, shredded 1/3 cup sliced almonds, toasted 1/3 cup crumbled gorgonzola Instructions: For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth. Season with salt and pepper. For the salad: In a medium saute pan over medium-high heat, cook the bacon until crisp. Using a slotted spoon, remove the crisped bacon onto a paper-towel-lined plate. Set aside to drain. Place the Brussels sprouts, kale, endive, bacon and almonds in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73720,"Kiddie Carrot Wraps 1 pound carrots, peeled and grated (about 2 1/2 cups) 1/2 cup golden raisins
1/4 cup mayonnaise
1/4 cup Greek yogurt
1 tablespoon lemon juice
Kosher salt and coarsely ground black pepper
4 leaves iceberg lettuce Instructions: In a bowl, combine the carrots, golden raisins, mayonnaise, Greek yogurt, lemon juice, and salt and pepper to taste. Stir well. Divide the carrot mixture evenly between the lettuce leaves, about 1/2 cup for each lettuce wrap. Fold in the short ends of each leaf, then roll up to close. Set the lettuce wraps on a piece of aluminum foil and fold like an envelope to store. Should be eaten the same day; otherwise, store in the refrigerator for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73721,"Sugar Waffles with Berries and Whipped Cream 2 tablespoons melted butter Belgian style waffle mix, prepared to package directions for 2 large waffles, 8 quarters 3/4 cup sugar cubes 1/2 pint ripe strawberries, sliced Whipped cream in canister, from dairy aisle of market Instructions: Heat waffle iron. Prepare waffle mix for 2 large waffles, 4 quarters each. Add sugar to a large food storage bag and crush cubes with a small heavy-bottomed skillet or meat mallet. Add crushed cubes to prepared batter. Brush iron with melted butter. Add waffle mix and cook to waffle iron directions. Serve 1/2 a large waffle or 2 sections from your iron per person, topping with sliced berries and a rosette of whipped cream. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 73722,"Quick Apple Streusel Coffee Cake 1 1/2 cups flour 2 1/4 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 egg 1/2 cup milk 1/4 cup vegetable shortening, melted 1 1/2 cups chopped Granny Smith apples (2 to 3 apples) 1/2 cup sugar 1/4 cup flour 2 tablespoons butter 1/2 teaspoon cinnamon Accompaniment: vanilla ice cream Instructions: Sift flour and measure then sift together with the other dry ingredients. Beat the egg, then add the milk and melted shortening. Pour the wet into the dry then add the raw apples and mix well. Pour into a well greased 8-inch square pan. Mix together the streusel ingredients and sprinkle over the top of the batter. Bake at 400 about 25 to 30 minutes or until a toothpick inserted comes out clean. Serve the coffee cake with vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73723,"Buttery Baked Potato Rolls Nonstick cooking spray, for greasing the baking sheet 2 medium potatoes, pierced with a fork 1 cup milk 1 1/2 tablespoons active dry yeast
2 tablespoons coconut oil, melted
1 tablespoon sugar
1 1/2 teaspoons fine salt
1 large egg, beaten
3 cups all-purpose flour, plus more for dusting
3 tablespoons butter, melted
Flaky sea salt, for sprinkling
Instructions: Special equipment: an instant-read or candy thermometer Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray. Microwave the potatoes until tender, about 10 minutes, depending on your microwave. Slice the potatoes in half, spoon out the flesh and mash slightly. Measure out 1 cup of the potatoes and reserve. Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes. In the bowl of a stand mixer fitted with the dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and mix until smooth, about 1 minute. Add the yeast mixture. Add the flour in 2 batches and mix after each addition, until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes. Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each into a ball on your work surface to create a roll. Place on the prepared baking sheet. Let the rolls rest until doubled in size, about 15 minutes. Brush the rolls generously with the melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73724,"Enchilada Crescent Ring 2 1/2 cups shredded rotisserie chicken (skin and bones discarded) 1/2 cup jarred red enchilada sauce 1/4 cup sliced and drained pickled jalapenos, chopped 1 teaspoon chili powder 1/2 teaspoon ground cumin 1 clove garlic, finely chopped 2 scallions, thinly sliced, white and green parts separated Kosher salt Nonstick cooking spray, for greasing the pan Two 8-ounce tubes refrigerated crescent roll dough 1/2 cup shredded Mexican blend cheese 3 ounces pepper Jack cheese, cut in half (about 5 slices) 2 tablespoons unsalted butter, melted Salsa, for serving Sour cream, thinned with water, for serving Instructions: Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture). Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 73725,"Cold Beet and Cucumber Soup 4 medium beets, trimmed 3 to 4 scallions, chopped 1 cucumber, peeled, seeded, chopped 1 teaspoon grated fresh horseradish 1 tablespoon wine vinegar 1 cup beet juice 1 cup chicken broth Salt and freshly ground pepper 1 cup sour cream Handful fresh dill sprigs Instructions: Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop.
Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Transfer to bowl, season, and chill several hours. Check seasoning before serving. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill. Can be made up to 3 days in advance, covered, chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73726,"Miso Mustard Greens with Fried Eggs 4 tablespoons butter 2 pounds mustard greens, stemmed, large leaves cut into 2-inch ribbons, small leaves left whole (about 1 pound after trimming) 4 large eggs 1/4 cup yellow or white miso Hot sauce, such as Tabasco, for serving Instructions: Melt 3 tablespoons of the butter in a large pot over medium heat until foamy. Add half of the greens, and use tongs to turn them over a few times until they are coated with butter and start to wilt. Add the remaining greens and repeat--the greens will be up to the top of the pot, most likely, but they'll cook down. Add 1 3/4 cups water, bring to a boil and cover. Reduce the heat to medium-low, and simmer, turning occasionally, until dark green and crisp-tender, about 15 minutes.
When the greens have simmered about 10 minutes, heat a medium nonstick skillet over medium heat. Add the remaining tablespoon butter. When the foam begins to subside, crack the eggs into the skillet. Cook until the edges are crisp but the yolks still runny, about 3 minutes.
Put the miso in a small bowl. When the greens are done, ladle some of the cooking water (also known as pot liquor) into the miso. Whisk until smooth then stir the miso back into the greens, cover, and set aside until the eggs are ready.
Use tongs to divide the greens among four bowls, then ladle some of the broth over them. Top each one with a fried egg. Pass the hot sauce so that everyone can splash as much they want over their greens.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73727,"Deviled Cod with Winter Greens 1 head escarole, chopped 1 bunch kale, stems removed, leaves chopped Juice of 1/2 lemon, plus wedges for serving 1/3 cup panko breadcrumbs 2 tablespoons chopped fresh parsley 2 tablespoons mayonnaise 1 tablespoon dijon mustard 1/4 teaspoon cayenne pepper 4 6-ounce skinless Pacific cod fillets (or other firm white fish) Kosher salt 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 red onion, halved and sliced Instructions: Position a rack 6 inches from the heat source and preheat the broiler. Combine the panko and 1 tablespoon parsley on a plate. Combine the mayonnaise, mustard and cayenne in a small bowl. Season the cod on both sides with salt; brush the top with the mayonnaise mixture, then invert into the panko mixture, pressing to help it adhere. Drizzle a baking sheet with olive oil and top with the cod, panko-side up. Broil until the fish is just cooked through and the panko is crisp and golden, about 6 minutes. Meanwhile, heat a large pot or Dutch oven over medium-high heat. Add 3 tablespoons olive oil, then add the red onion and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the escarole, kale, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the greens are wilted, about 3 minutes. Stir in the lemon juice and the remaining 1 tablespoon parsley. Serve the cod with the greens and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73728,"Decadent Dirt Cake - Signature Groom's Cake or Special Occasion Cake 1 cup (2 sticks) butter 2 cups granulated sugar 1 1/3 cups good quality dark chocolate (recommended: Guittard) 2 tablespoons extremely strong coffee 1 1/2 cups self-rising flour 1 cup all-purpose flour 1/4 cup cocoa 2 cups very hot water 3 large eggs, beaten 1 1/2 teaspoons vanilla (recommended: Nielsen-Massey) 1/4 cup coffee-flavored liqueur (recommended: Kahlua) Whipped Chocolate Buttercream, recipe follows, optional 1 cup good quality dark chocolate (recommended: Guittard) 1/2 cup (1 stick) room temperature salted butter 2 tablespoons heavy cream 1 teaspoon vanilla (recommended: Nielsen Massey) 1 tablespoon coffee-flavored liqueur (recommended: Kahlua) 1 pound sifted confectioners' sugar Instructions: Grease and lightly flour a large Bundt pan or alternatively use a vegetable release spray. Place the rack at the center of the oven and preheat to 300 degrees F. Melt, do not boil, butter, sugar, chocolate, and coffee in a medium-sized saucepan with the hot water, until the sugar is dissolved. Cool completely and pour into a large mixing bowl. Set the mixer on slow to medium speed. Sift together the combined flours and cocoa. In a separate bowl, combine the beaten eggs, vanilla, and coffee-flavored liqueur. Add the flour mixture alternately with egg mixture to the basic chocolate mixture. This is a thin mixture do not over beat. Pour the mixture into the prepared pan and place into the preset oven. Bake for 1 1/4 to 1 1/2 hours at 300 degrees F. Check with a skewer to be sure the cake is cooked through. Cool the cake for 20 minutes before removing it from the pan. Cook's Notes: The recipe can be frozen, triple-wrapped, for up to three months. Adding 1/2 to 1 cup of roughly chopped toasted walnuts or pecans can also add punch and a change of pace to the recipe. Serving suggestions: The cake may be iced with chocolate butter frosting or alternatively simply sift confectioners' sugar 'snow' onto the cake top after cooling or place a slice of cake into a pool of commercial raspberry puree then for decoration add whole fresh raspberries. Top with a dollop of whipped heavy cream. Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife. Enough icing for 1 cake. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 73729,"Muffin-Tin Eggs Benedict Nonstick cooking spray, for muffin tin 6 small refrigerated biscuits (from tube), such as Pillsbury
4 slices Canadian bacon, diced
12 large eggs, room temperature
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 large egg yolks 3 teaspoons white vinegar
1 1/2 large pinches cayenne pepper
2 1/4 sticks unsalted butter 1/2 teaspoon kosher salt
3 scallions, sliced, for garnish
Instructions: For the eggs Benedict: Preheat the oven to 350 degrees F. Spray a 12-cup nonstick muffin tin very generously with nonstick spray. Cut each biscuit in half horizontally and press out into a 4- to 5-inch circle. Firmly press the circles into the bottom and up the sides the muffin cups. Divide the bacon among the muffin cups. Top each cup with an egg, and sprinkle with salt and pepper. Bake until the eggs are just set, 15 to 20 minutes. For the Hollandaise: Put the egg yolks, vinegar and cayenne in a blender. Pulse a few times to combine. Put the butter in a microwave-safe bowl or liquid measuring cup and microwave until just melted. With the blender running, gradually add the melted butter to make a smooth sauce. If the sauce seems too thick, add about 1 teaspoon warm water to loosen it. Season with salt. To serve: Run a thin knife around the edge of each muffin cup and gently pop out the eggs Benedict onto a cutting board. Serve immediately, topped with the Hollandaise and sprinkled with scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 73730,"20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce 1 cup whole wheat couscous 1/4 cup dried apricots, chopped (or golden raisins) 2 tablespoons olive oil 1/2 cup 2-percent plain Greek yogurt 1 tablespoon prepared hummus 2 tablespoons chopped fresh mint or dill Kosher salt 1 1/4 pounds medium shrimp, peeled and deveined, tails removed 1 cup cherry tomatoes, halved 1/4 to 1/2 teaspoon hot paprika Juice of 1/2 lemon Instructions: Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 73731,"Fire and Ice Drinks Stolichnaya Vodka Galliano Float of 151 rum Amaretto Liqueur Float of 151 Rum ICE Absolute Citron, Cointreau and lemon juice sugar-coated rim martini glass Instructions: Garnished with a flaming sugar-coated lemon wedge. Shake ingredients. Shake ingredients, Kiss of Grenadine. ","[Grenache, Riesling, Moscato]" 73732,"Parramatta Pie 3/4 cup butter, cut into small pieces 2 cups flour, sifted Salt 1/2 cup water 1 (3-pound) chicken 1 bay leaf 1 sprig thyme 6 parsley stalks 2 tablespoons butter 2 tablespoons flour 5/8 cup chicken stock Salt, to taste White pepper, to taste 1/2 cup cream 1/4 cup white wine 1/2 medium onion, finely sliced 1/2 cup celery, finely sliced 4 ounces sliced ham Clarified butter 1 cup mushrooms 1/2 lemon, juiced 1 egg yolk Instructions: For Pastry: Combine flour, salt and butter. Mix in water to form dough. Knead lightly into a ball and let rest for 1 hour. Roll pastry out to cover top of pie dish, leaving enough of an overhang to form a secure edge and set aside to rest for 20 minutes. Meanwhile, place whole chicken in pot with water to cover. Add bay leaf, thyme and parsley. Cover and simmer 25 minutes. Remove chicken and cool. Cut into 1-inch cubes. Melt butter in saucepan over medium heat and add flour. Stir well and cook 1 minute to make roux. Strain 5/8 cup chicken stock and add to roux, whisking well, to make sauce. Season with salt and pepper and add cream and wine. Whisk again until smooth and simmer for 5 minutes. Preheat oven to 375 degrees F. Place 1/2 of chicken in bottom of pie dish, cover with onion, then celery, then ham. Heat a little clarified butter in small saucepan and fry mushrooms for 1 minute. Add mushrooms to pie dish, along with lemon juice. Top this with remaining chicken and pour sauce on top of it all. Secure pastry to pie dish with water. Cut air hole in top of dough and paint dough with egg yolk. Bake 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 73733,"Baked Catfish in Spicy Bbq Sauce 2 (7 to 8-ounce) catfish fillets 2 ounces butter 4 ounces Worcestershire sauce 1/2 teaspoon finely chopped garlic 1/2 teaspoon jerk seasoning 1 teaspoon Dijon mustard 3/4 cup catsup 1 tablespoon balsamic vinegar Salt and pepper to taste 1 tablespoon chopped parsley (for garnish) Instructions: Season fish with salt and pepper. Place fish in an oval casserole dish. Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley. ","[Chardonnay, Zinfandel, Syrah, Malbec]" 73734,"Bosc Pears Poached in Red Wine Caramel 4 ripe Bosc pears 2 cups granulated sugar 4 tablespoons unsalted butter, room temperature 1 (750 ml) bottle Merlot 1 vanilla bean, split 1/2 lemon, juiced Serving suggestions: Gorgonzola and candied walnuts Instructions: Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside. Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean. Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes. Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with Gorgonzola and candied walnuts. ","[Merlot, Cabernet Sauvignon, Syrah, Tempranillo]" 73735,"S'mores Doughnuts Cooking spray 1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon baking soda
2 packets hot cocoa mix (5 tablespoons)
3/4 cup buttermilk 1 large egg 2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 cup semisweet chocolate chips 1/3 cup heavy cream 1 sleeve graham crackers, crushed 6 jumbo marshmallows, cut in half
Instructions: For the doughnuts: Preheat the oven to 350 degrees F. Spray two 6-cavity doughnut pans with cooking spray (or bake in two batches). Whisk together the flour, sugar, baking soda and cocoa mix in a large bowl. In a spouted measuring cup, whisk the buttermilk, egg, melted butter and vanilla. Pour the wet ingredients into the dry and mix with a spatula until just combined. Transfer to a gallon-size resealable plastic bag and snip off one of the bottom corners (you can also use a piping bag). Pipe the batter into the prepared doughnut pans. Bake until the doughnuts are puffed and a tester inserted into the center comes out clean, about 10 minutes. Cool in the pans on a wire rack. For the glaze: Meanwhile, combine the chocolate chips and cream in a heatproof bowl set over an inch of simmering water. Heat until melted, about 10 minutes, then stir until smooth. Place the crushed graham crackers in a shallow bowl. Dip the tops of the doughnuts first in the glaze and then in the graham crackers. Top each doughnut with a marshmallow half, cut-side down, and toast the marshmallows with a kitchen torch before serving. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]

" 73736,"Blackberry Financier 1/2 cup plus 1 tablespoon unsalted butter 1/2 cup almond flour 1 cup powdered sugar 1/4 cup plus 2 tablespoons flour 1/2 cup egg whites (from about 4 eggs) 1 teaspoon apple sauce 1/2 pint large blackberries Instructions: In a saucepan, melt the butter over medium heat. The butter will separate into melted golden fat and white, grainy milk solids. Cook until the milk solids turn golden brown and the mixture smells like toasted nuts, making \beurre noisette. Strain through a fine sieve to remove the milk solids. Sift the dry ingredients together and place in a mixer fitted with a whip attachment. Add the egg whites, applesauce and strained beurre noisette and mix. The batter can be made to this point up to 3 days in advance. Keep refrigerated. When ready to bake, butter tiny rectangular or round tart molds and cut the blackberries in half, top to bottom. Preheat the oven to 375 degrees F. Transfer the batter to a pastry bag fitted with a large plain tip and pipe into the prepared molds. Place 1/2 of a blackberry in the center of each mold, cut side down. Bake for 10 minutes, until golden brown. Let cool in the molds, then gently lift the cakes out. Sprinkle with powdered sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 73737,"Better Breaded Bites (Deep Fried Appetizer Alternatives) Mushrooms Zucchini sticks Yellow squash sticks Jalapeno peppers Sweet potato sticks Eggplant, cut into sticks Chicken tenders Whole eggs Cornstarch Basil flakes Oregano Granulated onion Garlic salt Salt and pepper, to taste Panko Shredded wheat Textured soy protein Rice cakes Bread crumbs, plain or seasoned Crushed oats Cornflakes or other nonsweetened cereal Crushed seeds Cornmeal
Instructions: Should be crushed fairly fine, either by hand, rolling pin, food processor or spice grinder. Need 2 to 4 cups depending on amount of base food being breaded. Preheat oven to 400 degrees F. Pour 1 to 2 cups of cornstarch into a bowl (use enough to coat the appetizer foods easily). Crack three whole eggs into a separate bowl and whisk. Add 1/4 to 1/2 cup cornstarch, dash of basil flakes, oregano, granulated onion, garlic salt, salt and pepper. Pour or spread breading medium into a baking pan, plate or shallow bowl. Place food in cornstarch. Coat thoroughly, making sure all the nooks and crannies are covered. In small batches transfer food to egg bath, coat evenly and place in breading medium, turning to coat completely. Repeat until finished. Place food on baking sheet that has been sprayed liberally with canola oil, making sure to get all sides. Bake in oven for 10 to 15 minutes, until crunchy. Serve with your favorite dipping sauces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73738,"Tomato Sauce 1/3 cup plus 2 tablespoons olive oil, divided 4 cloves garlic, peeled and chopped 1 medium onion, chopped Pinch hot red pepper flakes 16 fresh basil leaves, chopped, or 1 tablespoon dried basil and 1 teaspoons dried oregano, 1/3 cup white wine 1 (28-ounce) can plum tomatoes, not drained 1/2 cup water Instructions: In a large saucepan, place 1/3 cup olive oil, the garlic, onion, red pepper flakes, and half the chopped basil and cook over medium heat for 5 minutes. Add the wine and cook for 2 to 3 minutes, reducing it by half. Add tomatoes and the water then simmer for 40 to 45 minutes, stirring occasionally. Season the tomato sauce with salt and pepper and add the remaining chopped basil. Simmer for 10 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 73739,"Artichokes Au Gratin Extra-virgin olive oil, for brushing 4 tablespoons plain or seasoned breadcrumbs 1 12-ounce jar marinated artichoke bottoms, drained and patted dry 1 1/2 teaspoons grated parmesan cheese 1/4 pound soft sheep's milk cheese or brie, rind removed, sliced 1 cup mixed salad greens 2 tablespoons balsamic vinaigrette Instructions: Preheat the oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan. Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until the cheese starts to bubble and the topping browns, 3 to 4 minutes. Toss the salad greens with the balsamic vinaigrette in a bowl; serve the artichokes on top of the greens. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 73740,"Jerk Crab 2 tablespoons canola oil 20 crab legs, cracked 8 thin slices peeled fresh ginger 1 sprig fresh rosemary 1 teaspoon jerk spice Juice of 1 lime 2 tablespoons water 1 tablespoon butter 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons celery leaves Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In an oven-proof skillet, heat the oil and saute the crab legs with the ginger, jerk spice, and rosemary. Cut the lime in half and squeeze the juice. Add the lime juice to the skillet. Add the water and toss to coat the crab. Put in the oven and cook for 4 to 5 minutes until the crab heats through and is flavored with the spices and herbs. Add the butter and toss with parsley and celery leaves. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 73741,"Riesling Roast Turkey with Fig and Root Vegetable Dressing 1 (12-pound) whole turkey 5 pounds butter, divided 3 bottles Riesling (recommended: 2003 Joh. Jos. Prum Wehlener Uhr Kabinett Riesling from Mosel-Saar-Ruwer) 4 carrots, peeled 4 onions, peeled 2 heads celery 2 large celery roots, peeled 4 heads garlic, peeled and chopped 1 cup dried figs 1/2 cup olive oil, plus more as needed 2 Pullman loaves white bread 1 quart chicken stock 1 cup Madeira wine Salt and white pepper 3 cups all-purpose flour 2 fresh bay leaves 1 bunch fresh thyme leaves, chopped 2 bunches fresh parsley leaves, chopped Instructions: Preheat oven to 400 degrees F. Debone the entire turkey and roast just the bones in the oven for 45 minutes, turning bones occasionally. Break the turkey down, separating the parts. Reserve all of the offal cuts separately. Remove the turkey bones from the oven and add to a large stockpot. Cover with cold water and bring to a boil. Reduce heat and simmer at least 1 hour to make turkey stock. Melt 3 pounds of the butter and combine with Riesling. Soak the cheesecloth in the wine and butter mixture. Set aside. Reduce the oven temperature to 400 degrees F. Dice the carrots, onions, celery, and celery root so that they are all about the same size. Toss vegetables with garlic, figs, and olive oil. Spread out on sheet pans and roast in the oven until vegetables are tender. Set aside. Cut the bread into 1-inch cubes. Spread out on sheet pans and toast in the oven until golden. Combine the roasted vegetables mixture with the toasted bread in a large bowl. Melt 1 pound butter and toss with vegetable and bread mixture. Transfer to a baking dish and add enough chicken stock to cover the mixture. Bake for 45 minutes. Reserve stuffing and keep warm. Melt 1/2 cup (8 tablespoons) butter in a large saute pan over medium-high heat. Add only the offal cuts of the turkey and saute until lightly browned and cooked through. When lightly browned, add the Madeira and deglaze the pan. Set aside to cool, chop into pieces, and reserve. Heavily season the remaining turkey meat with salt and white pepper. Wrap the seasoned meat in the soaked cheesecloth. Roast at 400 degrees F for 25 minutes. Remove the cheesecloth from the skin and continue roasting for an additional 15 minutes. Keep checking the temperature of the meat every 15 minutes until it registers 165 degrees F. Reserve the drippings. Hold the roasted turkey at room temperature for 12 minutes before slicing. Toast the flour in a large saucepan until rust in color. Add turkey drippings, remaining 3/4 pound butter, bay leaves, and reserved pancetta fat from the gnocchi recipe (above) and stir constantly until smooth. Cook until thickened. When the gravy has reached a sufficient viscosity, strain and add the cooked, chopped offal cuts to the gravy. Refresh everything with chopped fresh herbs, to taste. Slice turkey and serve with stuffing on side and gravy over top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 73742,"Cucumber Salmon Salad \Sushi
One 6-ounce can salmon, drained and bones removed 1/2 cup 1/4-inch diced red bell pepper
1/3 cup 1/4-inch diced celery 3 tablespoons 1/8-inch sliced green scallion 3 tablespoons plain nonfat Greek yogurt 2 tablespoons lemon juice 1/4 teaspoon kosher salt 1 pound Persian cucumbers Instructions: Combine the salmon, red pepper, celery, scallions, yogurt, lemon juice and salt in a bowl; mash with a fork.
Cut the tips off each end of the cucumbers; cut each cucumber across into 1-inch pieces. Use a melon baller to scoop out the center of each slice of cucumber, taking care to leave the walls intact and enough of a base to hold the salmon salad. Fill each cucumber with 2 to 3 teaspoons of the salmon salad and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73743,"Stuffed Clams Oreganata with Harissa 1 dozen littleneck clams, cleaned 1/4 cup Italian breadcrumbs, or more as needed 2 tablespoons finely chopped fresh parsley, plus more for garnish 1 1/2 tablespoons extra-virgin olive oil 1 tablespoon fresh oregano leaves, finely minced 2 teaspoons harissa paste 1 teaspoon white miso Pinch cayenne pepper 2 cloves garlic, grated on a fine grater 4 scallions, finely sliced Kosher salt and freshly cracked black pepper 2 tablespoons chicken stock 2 tablespoons white wine, such as Sauvignon Blanc Coarse sea salt and black and pink peppercorns, for serving Instructions: Preheat the oven to 475 degrees F. Place the clams in a small saut pan and into the oven. Roast until they just open, 8 to 10 minutes. Discard any unopened clams. Use a shucker or spoon to open the shells the rest of the way. Remove the top shells and discard, placing the clams back in the bottoms of the deeper shells. Whisk together the breadcrumbs, parsley, olive oil, oregano, harissa, miso, cayenne, garlic, half the scallions and salt and pepper to taste in a bowl. Add the stock and white wine until the stuffing resembles wet sand. Add more breadcrumbs if necessary. Stuff the clam halves with the stuffing. Place the clam shells on a half-sheet tray and bake until the top is lightly browned, 15 to 18 minutes. Transfer the clams to a plate spread with coarse salt and black and pink peppercorns. Garnish with the chopped parsley and remaining scallions and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73744,"Drunken Chestnuts 24 roasted chestnuts, peeled, recipe follows 2 tablespoons/30 ml sugar 1 cup/250 ml rum Instructions: In a large mixing bowl add the roasted chestnuts, sugar, and rum. Carefully, light the content with a match to flambe the ingredients. Stir continuously to dissolve the sugar. Continue to stir until the rum has reduced to a thick syrup or is caramelized and the flame has died off. To make Roasted Chestnuts: Using a sharp paring knife, make a slit on the rounded side of each chestnut. Place the chestnuts on a perforated pan and roast over a fire for 10 to 15 minutes. Alternatively cook in a preheated oven at 400 degrees F for 15 to 20 minutes. Peel the charred shell and serve. ","[Rum, Port, Sherry, Madeira]" 73745,"Cock of the North 1 4-pound capon 4 tablespoons flour 1/2 pound bacon, diced 3/4 cup Irish whiskey 1/2 teaspoon allspice 1 cup water 1 pound mushrooms 2 tablespoons light cream Juice of 2 lemons 1 cup (1/2 pound) butter 1 clove garlic 5 small yellow onions 1 cup burgundy 1 pound pearl onions 2 egg yolks Salt and pepper Instructions: Cut up the capon as for fricassee. Dip the pieces in lemon juice and then in 3 tablespoons seasoned flour. Brown in butter. Add bacon and small yellow onions, sprinkle with 1 tablespoon flour, and brown again. Flame the capon with Irish whiskey. Add salt, pepper, garlic, and allspice. Cover with burgundy and water and simmer gently 45-60 minutes. For the sauce make a stock with the neck, feet, and giblets. Strain off the liquor from the bird and add to the stock. Reduce to half by rapid boiling. Thicken with the raw egg yolks and cream. Serve the capon in a dish garnished with the pearl onions and mushrooms, each cooked separately in water and lemon juice. Pour part of the sauce over the capon and serve the remainder separately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73746,"Chocolate Fondue 8 mint sprigs 1 pound bittersweet chocolate, chopped 1/4 cup heavy cream 1/4 cup Grand Marnier 1 cup raspberries 1 cup strawberries
1/2 cup small marshmallows
1 cup pound cake, cut into cubes
1 banana, sliced
1 apple, sliced Instructions: In a small saucepan heat cream and Grand Marnier to a boil. Place chocolate in a fondue pot or top of a double broiler. Pour cream mixture over chocolate and heat over low heat, stirring constantly, until smooth. Arrange fruits on a pretty platter, garnished with mint sprigs. Place pot of chocolate over a small candle or alcohol burner and adjust so heat is very low. Use long forks to dip fruits and sweets into chocolate. ","[Chardonnay, Riesling, Moscato, Port]" 73747,"Turbot with Summer Truffles 1 young cabbage 1/4 pound butter 2 ounces truffles, plus extra, for garnish 4 tablespoons almond powder 1/2 cup clarified butter 4 turbot fillets 1/2 cup fleur de sel Instructions: In a saucepan, combine butter, truffles, and almond powder. Once the mixture is well combined, place in blender to create a sauce. Preheat skillet and add clarified butter Once skillet is hot place turbot in pan. Sear turbot on both sides. To plate dish, place cabbage on plate, add turbot on top of cabbage. Drizzle truffle almond sauce over turbot and plate. To garnish add finely chopped truffles and fleur de sel. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 73748,"Caramelized Onion\u2013Cheddar Rugelach 1 tablespoon unsalted butter 1/2 onion, very thinly sliced Pinch of sugar Kosher salt and freshly ground pepper 1 teaspoon fresh thyme, chopped 1 round refrigerated pie dough (half of a 14-ounce package) 1/4 cup finely chopped candied walnuts 1/2 cup shredded sharp white cheddar cheese 1 large egg yolk Instructions: Preheat the oven to 375? F. Line a baking sheet with parchment paper. Melt the butter with 1 tablespoon water in a small skillet over medium heat. Add the onion, sugar and a pinch of salt; cook, stirring occasionally, until deep golden brown and very tender, 20 to 25 minutes. Stir in a few grinds of pepper and the thyme. Transfer the caramelized onion to a plate to cool. Unroll the pie dough on a work surface and scatter the caramelized onion all over. Top with the candied walnuts and cheese. Cut into 16 wedges (a pizza cutter works great here), then roll up each wedge starting at the wide end. Arrange on the baking sheet with the pointed tip face down. Lightly beat the egg yolk with 2 teaspoons water; brush on the dough. Bake until the rugelach are golden brown, 25 to 30 minutes. Let cool on the baking sheet. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73749,"Christmas Pasta 2 tablespoons extra-virgin olive oil 4 cloves garlic, crushed 1 bay leaf, fresh or dried 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter) 1/2 pound bulk hot Italian sausage 1 pound combined ground beef, pork and veal 1 medium carrot, peeled and finely chopped 1 rib celery, chopped 1 medium onion, chopped 1 cup good quality dry red wine 1 cup prepared beef stock, paper container or canned 2 (32-ounce) cans chunky style crushed tomatoes A handful chopped flat leaf parsley leaves 1/4 teaspoon (a couple of pinches) allspice or cinnamon Coarse salt and black pepper 2 pounds penne rigate, cooked to al dente Grated Pecorino Romano, as an accompaniment Fresh, crusty bread, for mopping Instructions: Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes. Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot. Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves. Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table. ","[Barolo, Barbaresco, Chianti, Rioja]" 73750,"Blackened Chicken with Fruit Salsa 2 teaspoons rice wine vinegar 2 lemons, juiced 1 teaspoon granulated sugar 1 tablespoon sambal 1 pint fresh raspberries 1/2 cup canned diced pineapple 1/4 cup diced strawberries 1 kiwi, peeled and diced 2 tablespoons julienned red onion 1 tablespoon chopped cilantro leaves 1 teaspoon minced mint leaves 6 (6 to 8-ounce) chicken breasts, skin removed 2 tablespoons blackening spice 1 tablespoon grapeseed oil Instructions: In a medium bowl, whisk together the vinegar, lemon juice, sugar, and sambal. Add the raspberries, pineapple, strawberries, kiwi, red onion, cilantro and mint and toss to combine. Cover and refrigerate for 20 to 30 minutes, ensuring flavors are well blended. Rinse the chicken breasts, pat dry with a paper towels, then generously coat with the blackening seasoning. In a large heavy-bottom pan, over medium-high heat, add the grapeseed oil and allow the oil to heat. Carefully add the chicken, cover and cook for 4 minutes, then reduce the heat to medium-low, and turn the chicken over. Repeat the cooking process until the chicken has reached an internal temperature of 160 degrees F on an instant-read thermometer, normally taking 13 to 15 minutes. Remove the chicken from the pan to a serving platter to allow it to rest and finish cooking. When the temperature reaches 165 degrees F serve with the fruit salsa. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 73751,"Maple Buttercup Squash 1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges 4 tablespoons unsalted butter, melted
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup maple syrup
Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F. Toss the squash with the butter, thyme, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
Remove the squash from the oven, drizzle with the maple syrup and toss to coat. Continue to roast until the squash is tender and browned all over and the syrup is beginning to caramelize, about 10 minutes more. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73752,"Bucatini with Tomato Sauce and Fresh Basil Salt 1 pound bucatini pasta 3 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 clove garlic, chopped One 28-ounce can tomato puree 2 dry bay leaves A Parmesan rind 2 tablespoons torn fresh basil leaves, plus whole leaves for garnish 2 tablespoons grated Parmesan Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the bucatini and cook to al dente according to package directions. Drain, reserving 1/2 cup pasta water. Heat a large skillet with deep sides over medium-high heat and add the butter and olive oil. When the butter is melted, add the garlic. Saute the garlic until golden, about 30 seconds, and then add the tomato puree, bay leaves and Parmesan rind. Simmer for 10 minutes. Add the basil and simmer for a few more minutes until the sauce is thickened. Stir in the reserved pasta water and cooked bucatini. Toss to coat the bucatini in the sauce. Season with salt and pepper. Divide the bucatini among 4 to 6 plates and garnish each with grated Parmesan and 1 basil leaf. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 73753,"Gaucho-Grilled Steak with Chimichurri Sauce 6 garlic cloves, minced 2 jalapenos, minced 1/4 cup red wine vinegar 1 bunch fresh flat-leaf parsley, finely chopped 1 handful fresh oregano, finely chopped 2 limes, juiced 1 cup olive oil 1 teaspoon kosher salt 1 teaspoon crushed black peppercorns 4 pounds skirt steak, trimmed of excess fat Extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry. Marinate the steak in olive oil for 30 minutes, turning to coat both sides. Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 73754,"Chocolate Whiskey Ice Cream 4 egg yolks 1/4 cup whiskey 1/4 cup sugar, plus 1/4 cup 1 1/2 cups heavy cream 1 vanilla bean split, seeds scraped 3 ounces chopped semisweet chocolate 1/4 cup mini chocolate chips Instructions: Whisk together egg yolks, whiskey and 1/4 cup sugar in a medium bowl. Set aside. In a large saucepan, whisk together cream, vanilla bean, vanilla seeds and 1/4 cup of sugar. Simmer over low heat until the chocolate is melted. Temper egg yolk mixture by slowly adding hot cream mixture to the egg yolk mixture, with a ladle, a little at a time. Once egg yolk mixture is thoroughly warmed add to the saucepan with the warm cream mixture. Stir until thickened and remove from the heat. Strain mixture into a bowl over ice. Place the bowl into the refrigerator for at least 45 minutes. Once cooled, fold in the chocolate chips. Spin in an ice cream maker for 20 minutes until it reaches a soft-serve consistency. ","[Port, Tawny Port, Ruby Port, Moscato]" 73755,"Holy Roller Monte Bisco 12 Holy Roller Biscuits, recipe follows Powdered sugar, for dusting One 10-ounce jar blackberry jam 1 Sweet Tea Brined Turkey Breast, recipe follows 2 1/4 pounds bologna, thinly sliced Butter, for cooking 4 cups Swiss Whiz, recipe follows 4 ounces arugula 2 lemons, zested and juiced
12 eggs, fried sunny-side up, optional 625 grams all-purpose flour 250 grams cake flour 60 grams baking powder 21 grams sugar 20 grams salt 7 1/2 grams baking soda 750 grams butter, cubed and frozen 2 cups buttermilk 1/2 cup heavy cream 1 egg, beaten 1 gallon hot water 1 cup salt 1/4 cup brown sugar 4 black tea bags (single-cup size) 2 lemons, halved 1 tablespoon whole black peppercorns 1 sprig fresh thyme 1/4 cup honey 1 teaspoon whole coriander seeds 1 boneless turkey breast 2 ounces butter 2 ounces all-purpose flour 2 cups milk 4 sprigs fresh thyme 1/4 cup heavy cream 3/4 cup grated Swiss cheese 1/2 tablespoon Dijon 1/2 tablespoon lemon juice 1/2 teaspoon nutmeg 1/2 teaspoon ground black pepper Instructions: Preheat oven to 350 degrees F. Split a biscuit in half and warm in the oven. Set the biscuit on a plate open faced. Dust biscuit with powdered sugar. Spread blackberry jam on each half. Chop or shred 3 ounces turkey and 3 ounces bologna and cook in a saute pan with butter until hot and the bologna starts to slightly brown. Remove from heat and place on both halves of the biscuit. Spray desired amount of warm Swiss Whiz over the top of the meat. Toss the arugula in a bowl with the lemon zest and juice, and place a handful on top of the Swiss Whiz. Top the biscuit with a fried egg, if using. Repeat with remaining ingredients to make 11 more sandwiches. Preheat the oven to 350 degrees F. Combine the flours, baking powder, sugar, salt and baking soda in a large bowl. Add as much of the flour mixture as you can fit to a food processor and add half the butter. Pulse to incorporate, then add the remaining flour and butter and pulse again. Turn out into a large bowl, add the buttermilk and heavy cream, and using your hands, mix until just combined. (The dough will be very shaggy, as though there is not enough moisture. This is okay!) Divide the dough into 2 halves and stack one half on top of the other. Form a rectangle as best as possible with your hands, pressing each half into each other. Repeat this step 6 times. This will create the flaky layers in the biscuits. Roll the dough out into a 1-inch-tall rectangle. Cut into 3-inch-square biscuits using a knife. Brush the tops with egg wash and bake until golden brown on top, 15 to 20 minutes. Combine all ingredients in a large bowl. Whisk well, until salt and sugar dissolve. Set aside to cool completely. Pour the brine over the raw turkey. Brine the turkey for 8 hours, refrigerated. Preheat the oven to 350 degrees F. Remove the turkey and rinse under cold water. Place in a shallow pan. Cover with plastic wrap and then foil. Bake turkey until an instant-read thermometer inserted in the center registers 165 degrees F, 35 to 50 minutes. Let cool, then slice to desired thickness. Melt the butter in a medium pot. Add the flour and cook for a few minutes over medium heat until slightly brown. Add the milk and thyme and cook, whisking constantly, until the mixture starts to thicken. Turn the heat down to low, and add the cream and Swiss cheese. Stir until melted evenly. Once melted, remove from heat. Add the Dijon, lemon juice, nutmeg and pepper. Adjust the seasoning to taste. Pour the warm cheese into a whipped cream dispenser and charge with 3 chargers. Keep cheese warm while using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73756,"Shaved Purple Cauliflower Salad 1 head purple cauliflower 3 tablespoons olive oil
4 thin slices lemon
2 cloves garlic, thinly sliced
1/2 teaspoon crushed fennel seeds
1/2 teaspoon crushed coriander seeds
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
Chopped parsley and chives Instructions: Thinly slice the cauliflower on a mandoline or with a heavy sharp knife. Place in a large bowl and set aside.
Heat the oil in a small skillet over medium heat. Add the lemon slices, garlic, fennel seeds and coriander seeds and cook, stirring occasionally, until fragrant and the garlic begins to brown, about 4 minutes.
Remove from the heat and stir in the lemon juice. Pour the dressing over the cauliflower. Season with salt and pepper, sprinkle with parsley and chives and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73757,"Chive Pancakes with Gorgonzola and Bacon 1 cup all-purpose flour 1/2 teaspoon baking powder 1 teaspoon kosher salt 2 large eggs 6 tablespoons milk 4 tablespoons finely chopped chives 2 tablespoons extra-virgin olive oil, plus more for frying 2 cups Gorgonzola dolce 1 cup mascarpone 10 slices bacon, cooked until crispy 4 tablespoons chopped chives Instructions: For the pancakes: In a bowl, combine the flour, baking powder, and salt. Make a well in the center of the flour and add the eggs, milk, chives, and the olive oil. Gradually combine the flour into the wet ingredients and stir until smooth. Coat a large saute pan with olive oil and put over medium-high heat. When the pan is hot, drop the batter by teaspoonfuls into the pan. Cook until bubbles form on the top of the pancake, about 1 minute. Flip and cook on the other side. Remove the pancakes to a large plate and cool. Continue making pancakes until all the batter is used. In a medium bowl, combine the Gorgonzola and mascarpone and put it into a pastry bag. Pipe the Gorgonzola mixture onto the pancakes. Top with shards of the crispy bacon and chives. Arrange on serving platters and serve. Coolio! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73758,"Mocha White Chocolate with Chocolate Toffee Candy 8 ounces white chocolate 2 ounces coffee 2 ounces chocolate covered toffee, crushed Miscellaneous fruits and cakes Instructions: Melt the chocolate and coffee in a double boiler. Stir them until creamy and then add the crushed heath bar. Dip fruits and cakes into the mixture and serve. ","[Merlot, Cabernet Sauvignon, Port]" 73759,"Bacon Cheeseburger Garbage Bread 2 pounds ground beef chuck 12 ounces American cheese slices (about 30 slices) All-purpose flour, for dusting 1 1/2 pounds store-bought pizza dough, at room temperature (see Cook's Note) 5 tablespoons ketchup 2 tablespoons yellow mustard 1 medium red onion, finely chopped 12 strips cooked bacon, broken in half One 32-ounce jar dill pickle chips (35 to 40 chips) Sesame seeds, for garnish 1/2 cup mayonnaise 1 teaspoon dried onion flakes 1 teaspoon sugar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat a large skillet over medium heat. Add the beef and cook, stirring to break it up into small crumbles, until cooked through, 8 to 10 minutes. Meanwhile, roughly chop half of the cheese, leaving other half as slices. Set aside.
Using a slotted spoon, remove the beef from the skillet and transfer to a large bowl; discard the fat and liquid in the pan. Let the beef cool completely in the bowl, then stir in the chopped cheese. On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Arrange the beef and cheese mixture evenly on one half of the dough, starting on the shorter end and leaving a 1-inch border on the sides. Drizzle 2 tablespoons ketchup evenly over the beef mixture and the uncovered half of the dough; repeat with all the mustard, and then the red onion. Lay down the remaining cheese slices evenly over the half of the dough with no beef mixture, leaving a 1-inch border on the sides. Arrange the bacon pieces and 24 dill pickle chips just over the beef mixture.
Working from the short side with the beef mixture, tightly roll up the dough into a log, jelly-roll style. Pinch the open ends together to seal, then tuck them underneath the log. Transfer the log, seam side-down, to the prepared baking sheet, brush all over with water and sprinkle with sesame seeds. Bake, rotating the pan halfway through, until the bread is golden brown, about 40 minutes. While the bread bakes, whisk together the mayonnaise, onion flakes, sugar, a pinch of salt and pepper and the remaining 3 tablespoons ketchup, 2 tablespoons finely chopped dill pickle chips and 1 teaspoon pickle brine in a small bowl. Taste, and season the special sauce with additional salt if needed. Let the bread cool for 10 minutes. Slice into 8 pieces and serve warm with the special sauce. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 73760,"Herbed Cheese & Turkey Baguette 1 Tbsp. KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 1 baguette (3 inch piece), partially split 6 slices OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast 1/4 cup baby spinach leaves 1 KRAFT DELI DELUXE Process 3 Cheese Garlic & Herb Cheese Slice Instructions: SPREAD mayo onto cut sides of baguette. FILL with remaining ingredients. Serving Suggestion: Serve with a mixed green salad and cold glass of fat-free milk to round out the meal. Substitute: Substitute 2 slices toasted whole grain bread for the baguette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73761,"Steak and Creamed Greens Pasta Kosher salt and freshly ground black pepper 1 pound fettuccine
2 tablespoons salted butter
2 tablespoons olive oil
2 3/4-inch-thick strip steaks
1 large onion, sliced thin
3 cloves garlic, sliced
2 tablespoons tomato paste
Pinch crushed red pepper flakes
1/3 cup white wine
1/3 cup heavy cream
2 cups shredded collards
2 cups shredded kale
2 cups baby spinach
1 1/2 cups shredded fontina cheese
Steak sauce, to finish
2 tablespoons chopped fresh curly parsley
Instructions: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside. Heat a cast-iron skillet over a medium-high heat. Add the butter, along with the olive oil. Sprinkle the steaks all over with salt and pepper. When the butter has melted and the oil is hot, place the steaks in the skillet and cook for 3 to 4 minutes per side for medium-rare. Remove the steaks to a cutting board to rest. Add the onion, garlic, tomato paste and red pepper flakes to the skillet, then quickly stir and cook for 1 to 2 minutes. Add the wine and allow to reduce for 30 to 60 seconds, then add the cream. Stir, then add the collards, kale and spinach. Stir and allow the greens to wilt, 2 to 3 minutes. Add the pasta, reserved pasta water and cheese. Toss until everything is coated and the sauce has thickened, about 2 minutes. Remove from the heat. Slice the steak and shingle the slices over the pasta. Drizzle over the steak sauce and sprinkle over the curly parsley. Serve straight from the skillet. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 73762,"Apple-Raspberry Crumble with Oat-Walnut Topping 7 tablespoons unsalted butter, softened, plus more for the baking dish 1/2 cup rolled oats 3/4 cup all-purpose flour 1/2 cup packed light brown sugar Pinch of salt 3/4 cup chopped walnuts 3 pounds baking apples (such as Macoun or Cortland) 2 cups raspberries 3 tablespoons granulated sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla extract Pinch of freshly grated nutmeg Pinch of ground cinnamon Pinch of salt 2 tablespoons cold unsalted butter, cut into small pieces Instructions: Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins. Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened. Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl. Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes. Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73763,"Grilled Chicken Quarters 1/2 cup kosher salt 1/4 cup light brown sugar 8 cups ice cubes 6 chicken leg quarters Basting Sauce, recipe follows 3 egg yolks 1/4 cup plus 1 tablespoon fresh squeezed lemon juice, divided 1 tablespoon honey 1 tablespoon kosher salt 1 cup canola oil Instructions: In a small saucepan, bring 1 cup water to a boil. Stir the salt and brown sugar into the boiling water until dissolved. Place the ice cubes in a large container. Pour the brine over the ice cubes and stir to mix and cool. Add the leg quarters to the cooled brine, adding additional water if needed to make sure they are submerged. Refrigerate overnight.
Remove the chicken from the brine, rinse and pat dry. Preheat the grill to medium-high. Turn one side of the grill off and place the chicken skin-side down over the indirect heat. Cook for 10 minutes, turn, cook another 10 minutes and then brush with a thick coating of basting sauce. Turn, cook another 10 minutes, baste and cook a final 10 minutes for a total of 40 minutes on the grill. The chicken should register at least 160 degrees F and the juices should run clear. Serve immediately. In a small bowl, whisk together the egg yolks, 1/4 cup lemon juice, honey and salt. While constantly whisking, very slowly drizzle in the canola oil, drop by drop, until an emulsion forms, and then continue adding the oil in a slow steady stream. The mixture should thicken to the consistency of mayonnaise. Whisk in a little water to thin the final sauce to the consistency of a creamy salad dressing. Taste and add more salt or lemon juice, if necessary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73764,"Peppermint Creams Sugar Rush 2 cups powdered sugar, plus more for dusting 1/3 cup sweetened condensed milk 1/4 teaspoon peppermint extract 4 ounces dark chocolate, broken into pieces Instructions: In a bowl, stir together the sugar, condensed milk and extract until it forms a smooth, soft dough. Keep the dough covered in plastic wrap so it won't dry out. Dust your board with powdered sugar and roll the dough out until it is about 1/8-inch thick. Cut into 1 1/2-inch rounds or other shapes, re-rolling the dough as needed. Put the chocolate into a heatproof bowl and set it over a pot of simmering water to melt it. Alternately, put the bowl into the microwave and cook in 30 second intervals, stirring each time. Dip the peppermint creams into the chocolate until they are half covered. Lay them onto a parchment or wax paper-covered baking sheet until set. Store the creams between sheets of parchment or wax paper, dusted with powdered sugar, in an airtight container. They will keep for 2 to 3 days. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 73765,"Braided Fruit Wreath 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast 1/2 cup warm water (about 110 degrees) 1 cup warm milk (about 110 degrees) 1/2 cup soft butter 1/2 cup granulated sugar 2 tablespoons grated lemon rind 2 large eggs, beaten 2 teaspoons salt 1/2 teaspoon mace 4 1/2 to 5 1/2 cups unbleached flour 1 cup finely chopped hazelnuts 2 cups diced mixed candied fruits 2 cups powdered sugar 7 to 9 tablespoons heavy cream Instructions: In a large bowl, stir yeast into water to soften. Add milk, butter, sugar, lemon rind, eggs, salt, mace, and 2 cups flour. Beat vigorously for 2 minutes.
Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
Turn dough out onto a lightly oiled work surface and divide in half. Using a rolling pin, roll half of the dough into a 22 by 9-inch rectangle. Cover and let rest 5 minutes on the work surface.
Cut the dough into three 22-inch long strips.
Mix the nuts and candied fruit. Fill the center of each strip with 1/2 cup of the nut and fruit mixture. Bring edges together and pinch to seal forming three 22-inch-long strands.
Lay the strands side-by-side on a parchment-lined baking sheet. Turn the baking sheet so the strands are facing lengthwise away from you. Starting in the center of the strands, place the right strand over the middle strand (the right strand has now become the middle strand), then the left strand over the middle, the right over the middle, left over the middle, etc. Continue this process until the strands are too short to braid. Do not pinch the end together.
To braid the other end of the loaf, turn the baking sheet around so that the unbraided portion is facing you. Place the middle strand over the right strand, then middle strand over the left, middle over the right, middle over the left, etc., until the ends are too short to braid. Join the ends of the braid to form a wreath, and pinch to seal. Repeat with the other half of the dough. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
About 10 minutes before baking, preheat oven to 375 degrees.
Bake for 25 minutes, or until the internal temperature of the loaf reaches 190 degrees.
Immediately remove bread from baking sheet and cool on a rack for 20 minutes.
Combine powdered sugar and cream. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of each wreath. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73766,"Tilapia Ceviche 2 pounds tilapia fillets, finely diced* see Cook's Note 1 cup lime juice (about 8 large limes) 1/2 cup seeded chopped tomato 1/2 cucumber, peeled, seeded and finely diced 1/2 cup finely chopped onion 1/4 cup chopped fresh cilantro leaves Salt and freshly ground black pepper 1/2 cup clam-tomato juice (recommended: Clamato), optional 1 tablespoon bottled hot sauce (recommended: Huichol), optional 1 serrano cl, optional Grilled Tostadas, recipe follows, or 6 purchased tostadas Mayonnaise, for spreading 1 avocado, halved, pitted, peeled, and thinly sliced 1 lime, cut into wedges 6 corn tortillas Instructions: Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.
Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and cl, if using.
Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside. Heat a grill or grill pan over medium heat.
Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 73767,"Kugel Muffins 1/2 cup all-purpose flour 1/2 cup packed light brown sugar Kosher salt 8 tablespoons (1 stick) unsalted butter, melted and cooled 1 cup sliced almonds Kosher salt One 12-ounce package medium egg noodles 1 1/3 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 8 ounces cream cheese, at room temperature 3/4 cup packed light brown sugar 1/2 cup heavy cream 1/2 cup sour cream 1 tablespoon pure vanilla extract 2 large eggs plus 2 yolks Zest and juice of 1 orange Instructions: For the almond streusel topping: Stir together the flour, brown sugar and 1/4 teaspoon salt in a medium bowl. Add the butter and stir until incorporated. Stir in the almonds and squeeze the mixture together to form clumps. Set the streusel aside. For the kugel muffins: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with paper liners.
Bring a pot of salted water to a boil. Cook the noodles in the boiling water until just al dente. Drain the noodles and run under cold water until cool.
Meanwhile, stir together the flour, baking powder and 1/2 teaspoon salt in a small bowl.
Add the cream cheese, brown sugar, heavy cream, sour cream, vanilla, whole eggs and yolks and orange zest and juice to a large mixing bowl and beat with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until smooth and combined. Add the flour mixture and beat on low speed until just combined. Add the noodles and stir until evenly coated. The batter will be soupy.
Use a 1/4-cup measure to scoop the batter into the muffin cups, stirring and scooping from the bottom of the bowl to ensure even distribution of noodles among the cups; use fingers or tongs to distribute the noodles if need be. The cups should be nearly filled to the top. Crumble some of the streusel over each cup of batter.
Bake, rotating the pans halfway through, until the muffins are set and the tops are golden brown, about 40 minutes. Cool the muffins in the pans until warm, about 15 minutes. Serve warm as a side dish or pop the cooled muffins into decorative tins for gifting.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73768,"Sausage Calzones 1 1/3 pounds raw Italian sweet sausage, casing removed A drizzle olive oil 2 cups ricotta A handful flat leaf parsley, chopped 2 cloves garlic, chopped A handful grated Parmigiano, plus extra, for knots 1/4 teaspoon nutmeg, freshly grated or a couple pinches of ground A few grinds black pepper 2 tablespoons chopped pimento 2 (10-ounce) tubes prepared pizza dough 2 cups shredded mozzarella Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil) 2 cups tomato, marinara or pizza sauce for dipping or Five Minute Spicy Marinara, recipe follows 2 tablespoons (two turns around the pan) extra-virgin olive oil 3 cloves garlic crushed 1/2 teaspoon crushed red pepper flakes 1 (32 ounce) can chunky style crushed tomatoes Salt and pepper 1 teaspoon Italian dried seasoning 1 handful Italian parsley leaves, chopped Instructions: Preheat oven to 425 F. Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain. Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover. For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table. Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping. Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe. Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve. Yield: 4 servings ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 73769,"Grilled Corn and Chipotle Pepper Salad 8 ears fresh corn, husks and silk removed 1/2 red bell pepper, diced 1/2 red onion, chopped 2 tablespoons sliced green onion 2 chipotle peppers, minced 3 tablespoons chopped fresh cilantro leaves 1/4 cup extra-virgin olive oil 1 tablespoon minced garlic 1 lime, juiced 1 1/2 tablespoons kosher salt 1 teaspoon coarsely ground black pepper Instructions: Preheat the grill to medium. Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 73770,"Fallen Angel Cake 1/4 cup cocoa powder 1 1/2 cups cake flour 2 teaspoons baking powder 1 teaspoon salt 8 eggs separated 1 1/2 cups granulated sugar 1 1/2 teaspoons vanilla extract 1 1/2 pints of fresh berries 1/4 cup granulated sugar 1/8 cup water 1/2 pound white chocolate 1/2 cup water 5 berries of choice 4 egg yolks 4 ounces granulated sugar 1 teaspoon vanilla extract 1 pound, 12 ounces dark chocolate 1/2 quart heavy cream 4 ounces of dark chocolate (can use bakers chocolate) Instructions: Mix all dry ingredients together in a bowl with a whisk. In a mixer or by hand, in a separate bowl whip egg whites to soft peaks. Add 1/2 cup of sugar to egg whites and mix until stiff peaks form. In another bowl whisk yolks, vanilla extract and 1 cup of sugar to a ribbon stage. Add a small amount of dry ingredients to the yolk mixture and alternate with a little of egg whites. Using a rubber spatula, continue folding until all ingredients are combined. Bake at 375 degrees F on a greased half sheet tray or a cookie sheet lined with parchment and grease again. Bake approximately 12 to 14 minutes or until springy and toothpick is almost dry. Do not overbake. In a blender combine above ingredients for approximately 1 minute or until smooth. Reserve as filling Over a double boiler melt white chocolate. Add water and mix until no lumps remain. Roughly chop berries and add to sauce. Reserve Whip egg yolks, sugar and vanilla until lightly fluffy. Cut chocolate into small pieces, place in sauce pan and add the cream. Heat to approximately 150 degrees F stirring constantly. Stir hot cream mixture into the egg yolks and continue stirring for 1 minute to assure that sugar is melted. Keep warm and ready for glazing. Melt over a double boiler and place into a piping bag or a parchment cone. On a separate sheet of parchment paper pipe out wings freehand or draw with a stencil to trace. Place in freezer so they set up. Reserve for garnish. TO ASSEMBLE CAKE Take cake and cut into two triangles then cut each in half laterally. On bottom half, ladle berry filling and evenly distribute. Then apply white chocolate berry sauce. You can at this point add fresh berry slices if desired. Place top half back on top then place cake on a wire rack for glazing. Using warm ganache ladle glaze on top of cake and allow to run down sides. If ganache is thin add another coat. Place in refrigerator until glaze is solid. Take a whisk and splatter white chocolate sauce on top and decorate with more berries. With wings, they can garnish entire cake or you can use smaller wings to garnish each individual serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73771,"Lowcountry Chicken Bog 3 ripe large tomatoes or 9 ripe plum tomatoes 3 tablespoons extra virgin olive oil Freshly ground black pepper to taste 2 tablespoons unsalted butter 2 tablespoons peanut oil 6 chicken thighs, bone in and skin on, but trimmed of any fat Salt to taste 1 cup finely chopped yellow onion 1 cup finely chopped celery 1/2 teaspoon minced garlic 2 cups uncooked converted long-grain white rice (I use Uncle Ben's) 4 cups chicken stock 1 large sprig fresh thyme 2 small bay leaves 2 teaspoons Tabasco sauce Instructions: Preheat the oven to 350 degrees F. Bring a large saucepan of water to a boil. Drop in the tomatoes and leave them for about 30 seconds (do this in 2 batches if necessary). Remove the tomatoes from the saucepan and drop into ice water to cool. Drain and peel off the skin. Remove the cores and seeds from the tomatoes and dice the meat into 1/2-inch pieces. Toss the diced tomato with the olive oil and season with pepper to taste. Reserve at room temperature until ready to use. Heat the butter and peanut oil over medium heat in a medium ovenproof pot with a cover. Add the chicken thighs and saute for about 2 minutes per side or until nicely browned. Remove the thighs, season with salt and pepper to taste, and reserve. Pour off all the butter, oil, and juices except for 2 tablespoons. Add the onion and celery to the butter and oil and saute over medium heat for about 3 minutes or until translucent. Add the garlic and rice and saute, stirring, for about 3 minutes or until the garlic is soft and the rice is translucent. In a small saucepan, heat the stock to a simmer. Return the chicken to the pot with the rice and add the hot stock, the reserved tomatoes, the herbs, and the Tabasco. Stir well to combine. Add salt and pepper to taste. Cover tightly and bake in the preheated oven for 30 to 35 minutes or until the chicken and rice are cooked and the liquid is absorbed. (Note that this is a most dish, not one where the grains of rice are dry and fluffy.) Remove the sprig of thyme and bay leaves. Check the seasoning for salt and pepper and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73772,"Smoked Sausage Macaroni and Cheese 1/2 cup milk 1 1/2 cup shredded Cheddar cheese 1 cup Hidden Valley? Original Ranch Dressing 1 package (10 ounces) spiral noodles or elbow macaroni 1 package (12 ounces) mini smoked sausages, cooked Instructions: Cook the pasta according to the package directions and drain. In a large saucepan or heavy pot, over a medium low heat, add the cheese, dressing, and milk, and stir until the cheese has melted and is bubbly. Add the pasta and sausage and stir until well coated. Serve immediately. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 73773,"Strawberry Cheesecake Milkshake 1 pound fresh strawberries, hulled and halved, plus 4 strawberries, hulled and chopped 3 tablespoons strawberry jam
2 tablespoons agave syrup Juice of 1/2 lemon
2/3 cup milk
6 tablespoons cream cheese, room temperature
3 cups good-quality strawberry ice cream
Instructions: In a blender, combine the 1 pound strawberries with the strawberry jam, agave, and lemon juice. Blend until smooth, 20 to 30 seconds, then transfer to a container. (The strawberry sauce can be made ahead of time and stored in the refrigerator for up to 5 days.) In the blender, combine 1 cup of the strawberry sauce with the milk, cream cheese, ice cream and the remaining 4 strawberries. Blend on high speed until smooth. For each serving, add 1/4 cup of the remaining strawberry sauce to a 12-ounce glass; swirl the sauce around base of glass. Fill to the top with the ice cream mixture. Drink immediately. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 73774,"Pane, Burro e Zucchero: Bread, Butter, and Sugar 12 slices country bread Unsalted butter, for spreading Brown sugar, for sprinkling Instructions: Generously spread the butter on each slice of bread, sprinkle with brown sugar and serve. ","[Chardonnay, Moscato, Riesling]" 73775,"French Onion Grilled Cheese 1 tablespoon unsalted butter, plus more for spreading 1 tablespoon olive oil 2 yellow onions, sliced 1/4 inch thick Kosher salt and freshly cracked pepper 1 tablespoon dry sherry 1/2 teaspoon finely chopped fresh thyme 4 slices white American cheese 8 slices country white bread 4 slices yellow American cheese Instructions: Melt the butter with the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions, season with salt and pepper and spread the onions in an even layer. Cover the pot and turn down the heat to medium low. Sweat, steam and soften the onions, 10 to 15 minutes. Uncover and continue cooking until caramelized, 25 to 30 minutes, stirring frequently. Add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme and season with salt and pepper. Preheat a griddle to medium-low heat. Put 1 slice white American cheese on 4 slices country white bread and 1 slice yellow American cheese on 4 more bread slices. Divide the onions between half the bread, then close and butter both sides. Place the sandwiches on the griddle; cover with a metal bowl (careful, it will get hot) and let the sandwiches get nice and golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73776,"Grilled Tuna Burgers with Spicy Mayo 1 tablespoon toasted sesame oil 1 tablespoon low-sodium soy sauce 1/4 teaspoon crushed red pepper flakes 1 egg, lightly beaten 1 pound sushi-grade tuna, finely diced 1/4 cup finely diced red bell pepper 2 scallions, finely sliced Kosher salt and freshly ground black pepper 1/2 cup panko breadcrumbs Vegetable oil, for cooking 4 seeded hamburger buns, split Spicy Sriracha Mayo, recipe follows 4 medium butter lettuce leaves 1 beefsteak or heirloom tomato, sliced Dry Riesling, for serving 1 cup mayonnaise 1/2 cup sour cream 1 1/2 tablespoons Sriracha 1 teaspoon lemon juice 1 teaspoon honey 4 grilled scallions, chopped Kosher salt and freshly ground black pepper Instructions: Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes. Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center). Grill the hamburger buns over high heat until well charred and crispy.
Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling. Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73777,"Sour Cream Chive Biscuits Nonstick cooking spray, for the baking sheet 2 cups all-purpose flour, plus more for dusting 1/2 cup minced fresh chives 1 tablespoon baking powder 1/2 teaspoon fine salt 1 cup full-fat sour cream 6 tablespoons evaporated milk 2 tablespoons unsalted butter, melted, plus more for brushing and serving Sliced ham, for serving Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray. Put the flour, chives, baking powder and salt in a mixing bowl and stir to combine. Whisk together the sour cream, evaporated milk and butter in a small mixing bowl. Pour the wet into the dry and mix using a light hand just until combined. Lightly flour a bread board, turn the dough out onto the board and knead 6 to 8 times. Pat into a 3/4-inch-thick round. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with more melted butter. Bake until golden brown, 20 to 22 minutes. Serve with fresh butter and sliced ham. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73778,"Pasta with Carrot-Cinnamon Butter Kosher salt and freshly ground black pepper 12 ounces pasta
8 ounces carrots (about 5 medium), roughly chopped
1 teaspoon ground cinnamon
Zest and juice of 1 lemon
1 stick (8 tablespoons) unsalted butter, at room temperature
Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot. Meanwhile, pulse the carrots, cinnamon, lemon zest and juice, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until very finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
Melt 4 tablespoons of the carrot-cinnamon butter in the reserved pasta pot over medium heat. Add the cooked pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper if desired.
Tightly wrap the remaining carrot-cinnamon butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73779,"Sunset Cocktail Ice cubes 1 shot orange vodka Mango nectar 1/2 shot grenadine 1 shot dark rum Instructions: In a collins glass filled with ice, pour in orange vodka and fill almost to the top with mango nectar. Pour grenadine over top. As grenadine sinks, float dark rum by pouring over the back of a spoon. ","[Vodka, Rum, Grenadine]" 73780,"Cranberry-Orange Sauce 2 (8-ounce) packages cranberries, fresh or frozen 1 orange, zest cut into strips 1/2 cup sugar 1 cinnamon stick Instructions: Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 73781,"Gina's Summer Tomato Pie Flour, for dusting work surface One 9-inch ready-made refrigerated rolled pie crust 2 large yellow tomatoes, sliced 1/4-inch thick 1 red tomato, sliced 1/4-inch thick 8 ounces mozzarella, sliced 1/4 cup chiffonade basil leaves Kosher salt and freshly ground black pepper 1/4 teaspoon red pepper flakes Extra-virgin olive oil Instructions: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil. Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 73782,"Spiced Beef Brisket with Smokey BBQ Sauce (Texas) 2 tablespoons dark brown sugar
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
One 14.5-ounce can beef broth
One 3- to 3 1/2-pound beef brisket
2 cloves garlic, smashed and peeled
1 stick celery, coarsely chopped
1 medium onion, coarsely chopped
One 14.5-ounce can crushed tomatoes
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
2 teaspoons chili powder
1/2 teaspoon kosher salt
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper. Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up. For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes. Brush 1/3 cup of the sauce over the surface of the brisket. Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73783,"Open-Faced Crab Ravioli with Tomato Shrimp Coulis 1 sheet of 8-inch by 11-inch pasta 5 tablespoons butter 7 ounces Maine crabmeat (preferably leg meat) 6 stalks of finely chopped chives Salt and pepper 3 large beefsteak tomatoes, very ripe 1-ounce garlic, sliced thin 1-ounce shallot, sliced thin 1-ounce garlic oil 1 tablespoon butter 1 tablespoon tomato paste 1 sachet with 2 basil stems, 1 thyme sprig, 1 tarragon stem, 4 coriander seeds, 4 white peppercorns 2 ounces fine sugar Salt and pepper 6 small shrimp, peeled and deveined Instructions: Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water. Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter. Lay out on oiled parchment paper and reserve. Gently melt the butter in a small saucepan. Add the crabmeat and gently fold into butter. Add chives and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73784,"Herb Crusted Tenderloin Roast 1 Tbsp. Mrs. Dash? Original Blend 2 Tbsp. finely chopped pine nuts 1 lb. beef tenderloin roast, well trimmed 1 Tbsp. grated Parmesan cheese Instructions:

1. In a small bowl, combine pine nuts and Mrs. Dash? Original Blend. Press evenly over surface of roast.
2. To roast, place meat on rack in an open roasting pan. Insert meat thermometer in thickest part. Do not add water, do not cover. Roast at 425 degrees F for 40 to 50 minutes or until cooked through.
3. Remove from oven; sprinkle with cheese if desired. Let stand 10 to 15 minutes before carving. For a more intense \cured\ flavor, place seasoned roast in plastic bag and refrigerate overnight. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73785,"Broccoli Soup 2 tablespoons unsalted butter or olive oil 1 medium onion, sliced 1 clove garlic, smashed 1 russet potato, peeled and diced Pinch dried thyme leaves 1/2 teaspoon kosher salt, plus more as needed 4 cups chicken broth, homemade or low-sodium canned 1 (16-ounce) package frozen broccoli, thawed 2 to 4 tablespoons cream or half-and-half, optional Freshly ground black pepper Instructions: Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes. Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper. Serve with optional toppings. Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73786,"Cheddary Microwave Baked Potatoes 4 large Idaho potatoes, rubbed with oil 1 cup grated cheddar cheese 1 cup cooked chopped bacon 2 tablespoons butter 1/2 cup sour cream 2 tablespoons chopped green onion Salt and pepper Instructions: Cook potatoes in microwave for 10 minutes or until cooked. Cut across top of potatoes, and scoop out inside to make a bowl. Mix insides with all other ingredients, and stuff potatoes. Heat again in microwave for 5 minutes. Serve with a tossed green salad or a steak. Series: Man Kitchen Episode: Cheddary Micro Baked Potatoes (Ep. 10) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73787,"Portuguese-Style Fish Stew 3 tablespoons extra-virgin olive oil 2 bay leaves 2 teaspoons paprika (smoked or sweet) 1 small onion, thinly sliced 1 small green bell pepper, thinly sliced 1 14.5-ounce can diced tomatoes 1 clove garlic, finely chopped 1/4 cup chopped fresh cilantro Kosher salt and freshly ground pepper 1 1/2 pounds skinless striped bass, cut into 2-inch chunks 4 slices crusty bread, toasted Instructions: Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes. Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes. Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread. Per serving: Calories 354; Fat 15 g (Saturated 3 g); Cholesterol 140 mg; Sodium 276 mg; Carbohydrate 17 g; Fiber 2 g; Protein 34 g ; ","[Albarino, Vermentino, Gruner Veltliner, Sauvignon Blanc]" 73788,"Honey-Mustard Chicken and Apples 8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds) Kosher salt and freshly ground pepper
   2 tablespoons extra-virgin olive oil 1 large onion, cut into large chunks 2 cooking apples (such as Cortland), cut into chunks 1 cup low-sodium chicken broth 2 to 3 tablespoons honey mustard 1 1/2 teaspoons unsalted butter, softened 1 tablespoon all-purpose flour 1 to 2 tablespoons roughly chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
   Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
   Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
   Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73789,"Pan-Roasted Butternut Squash and Taleggio Frittata 1/4 cup heavy cream 12 large eggs Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 small yellow onion, cut into 1/2-inch dice (about 1 cup) 1 small butternut squash (about 2 pounds), cut into 1/2-inch dice (about 3 cups) 2 teaspoons chopped sage 6 ounces Taleggio cheese, cut into 1/2-inch pieces Instructions: Heat the broiler. Whisk the cream, eggs and some salt and pepper in a large bowl. Heat the butter and oil in a 10-inch nonstick ovenproof saute pan over high heat. Add the onions, squash and sage and saute until lightly browned and tender, about 8 minutes. Reduce the heat to medium and wait 2 minutes to allow the pan to come down to temperature. Pour the egg mixture over the squash and onions and cook until the eggs start to set, about 2 minutes. Sprinkle with the cheese and continue to cook until the frittata is almost set but the top is still runny, about 4 minutes. Place the frittata under the broiler and broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes. Using a rubber spatula, loosen the frittata from the pan and invert it onto a plate. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 73790,"Raspberry Ice Cream Sodas 1 pint raspberry sherbet 1 pint vanilla ice cream 1 1/3 cups club soda, chilled 1/2 cup Raspberry Syrup, recipe follows 1 cup fresh raspberries 1/2 cup orange juice 2 tablespoons cornstarch 10 ounces frozen raspberries, thawed 1/4 cup raspberry jam 1/4 cup granulated sugar Instructions: Using an ice cream scoop, put 1/2 cup of sherbet into each glass. Scoop 1/2 cup of vanilla ice cream on top of the sherbet. Pour 1/3 cup club soda on top of the ice cream. Drizzle each glass with 2 tablespoons of raspberry syrup and garnish with fresh raspberries. Serve immediately with straws and sundae spoons. In a small saucepan, whisk together the orange juice and cornstarch until smooth. Add the raspberries, raspberry jam and sugar. Bring the mixture to a boil over medium-low heat, stirring frequently. Reduce the heat to medium-low and simmer for 5 minutes. Pour the mixture through a fine-mesh sieve into a small bowl, pressing on the solids with a wooded spoon to extract as much liquid as possible. Cool the syrup for 30 minutes.
   ","[Chardonnay, Sauvignon Blanc, Moscato, Sparkling Shiraz]" 73791,"Red Hot Chicken 1 cup olive oil 1 cup orange juice 1/2 cup lime juice 1/2 cup lemon juice 1/4 cup ancho cl powder 1 tablespoon paprika 6 cloves garlic, minced 1 chipotle pepper in adobo plus 2 tablespoons adobo sauce 6 boneless, skinless chicken breasts Warm flour tortillas and sour cream, for serving Pico de Gallo and Guacamole, recipe follows, for serving Mexican Rice, recipe follows, for serving 5 plum (Roma) tomatoes 3 jalapeno peppers 1/2 large (or 1 small) onion 1 bunch fresh cilantro 1 lime, halved Kosher salt 3 avocados (soft and buttery) 2 tablespoons vegetable oil 1/2 large onion, chopped 2 cups long-grain rice 3 cloves garlic, minced One 14.5-ounce can whole tomatoes One 10-ounce can diced green chiles and tomatoes, such as Rotel 2 cups low-sodium chicken broth, plus more if needed 1 teaspoon ground cumin, plus more if needed 1 teaspoon kosher salt Chopped fresh cilantro, for serving Instructions: Put the olive oil, orange, lime and lemon juices, cl powder, paprika, garlic and chipotle with adobo sauce in a blender and puree. Put the chicken breasts in a resealable bag, pour in the marinade and seal. Refrigerate for 30 minutes to several hours, the longer the better. Preheat the oven to 375 degrees F. Remove the chicken breasts from the marinade and transfer to a roasting pan. Roast until the chicken is slightly browned and cooked through, 15 to 20 minutes. Serve the chicken breasts whole with warm flour tortillas, sour cream, Pico de Gallo and Guacamole and Mexican Rice.
   To make the pico de gallo, chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping; there is no need to remove the leaves from the stems completely. Put the tomatoes, jalapenos, onion and cilantro together in a bowl and give it a good stir. Squeeze the juice of 1 of the lime halves into the bowl. Add salt to taste and stir again. To make the guacamole, halve the avocados lengthwise and remove the pits. Next, with a spoon, scrape the \meat\ out onto a large plate. Mash the avocados, making sure to leave them relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of the pico de gallo and fold together. Lastly, squeeze the juice of the remaining lime half over the top. Give it one last stir and serve. Heat the oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and garlic. Cook, stirring constantly and making sure the rice doesn't burn, for 3 minutes. Add the whole tomatoes and diced chiles and tomatoes, stir to combine and cook for 2 minutes. Finally, add the broth and stir together. Add a good teaspoon of cumin and the salt. Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the rice is cooked, 10 to 15 additional minutes. Add more liquid as needed; the rice should not be sticky. Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Tempranillo, Garnacha]" 73792,"Southern Fried Chicken Thighs with Pecan Waffles and Peachy Keen Sauce 1/4 cup seasoning salt, such as Lawry's 1 quart buttermilk 8 boneless skinless chicken thighs 1 cup milk 2 large eggs 1/3 cup melted unsalted butter, plus more softened butter for greasing the waffle iron 1 1/2 cups all-purpose flour 1/2 cup cornmeal 1 tablespoon baking powder Pinch of ground nutmeg 1/2 chop chopped pecans Vegetable oil, for frying 1 1/2 cups all-purpose flour 1 cup cornmeal 1 tablespoon onion powder 1 teaspoon chili powder 1 teaspoon sweet paprika 1 teaspoon cayenne pepper 2 teaspoons salt 1 teaspoon ground black pepper 1 cup good quality maple syrup 1/4 cup peach preserves 2 tablespoons hot sauce, such as Frank's Instructions: For the brine: Stir the seasoning salt into the buttermilk in a large bowl or baking dish. Add the chicken, cover with plastic wrap and let sit in the fridge for 15 minutes. For the waffles: Preheat the oven to 200 degrees F. Combine the milk, eggs and 1/3 cup melted butter in a blender and blend until frothy. Pour the egg mixture into a large bowl. In a separate bowl, combine the flour, cornmeal, baking powder and nutmeg. Gradually stir the dry ingredients into the egg mixture. Stir in the pecans. Heat a waffle iron. Brush both sides of the waffle iron with butter. Cook the batter in the waffle iron according to the manufacturer's directions. Place the waffles in the oven to keep them warm. For the chicken: Fill a deep fryer or large pot with oil. (If using a pot, fill just less than halfway with oil.) Heat the oil to 350 degrees F. In a large bowl, combine the flour, cornmeal, onion powder, chili powder, sweet paprika, cayenne, salt and pepper and stir well. Remove the chicken from the brine, shake off excess liquid, and then dip each piece in the flour mixture, coating each piece fully. Fry the chicken in batches until browned and crispy and cooked through, 10 to 12 minutes. Before each batch, make sure the oil has returned to 350 degrees F. For the peach sauce: In small saucepan, warm the maple syrup. Remove from the heat and stir in the peach preserves and hot sauce. To serve: Place a waffle on each plate, top with 2 chicken thighs and drizzle syrup over top. Serve extra peach syrup on the side. ","[Chardonnay, Pinot Grigio, Riesling, GSM Blends]

" 73793,"Turkey Cobb Salad 4 large eggs 1 1/8 teaspoons smoked paprika Kosher salt and freshly ground pepper 1 1/2 pounds turkey cutlets
3 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil 1 pint cherry tomatoes, halved 2 romaine lettuce hearts, chopped 1/2 avocado, peeled and chopped
1/4 cup crumbled blue cheese (about 1 ounce) Instructions: Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a boil, then remove from the heat, cover and let stand 10 minutes. Transfer to a bowl of ice water to cool. Meanwhile, preheat the broiler. Combine 1 teaspoon paprika, 1/4 teaspoon salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through, about 3 minutes per side. Transfer to a plate and set aside while you make the dressing.
Combine the vinegar, the remaining 1/8 teaspoon paprika, 1/2 teaspoon salt, and pepper to taste in a large bowl. Whisk in the olive oil along with any collected juices from the turkey. Finely chop 1/4 cup of the tomatoes and add to the dressing.
Peel and halve the hard-boiled eggs. Discard the yolks or save for another use. Chop the egg whites and add to the bowl with the dressing, along with the lettuce, avocado and the remaining 1 3/4 cups tomatoes. Chop the turkey, add to the bowl and toss. Divide the salad among bowls and sprinkle with the blue cheese.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73794,"Twice Baked Maple Bacon Sweet Potatoes 4 medium sweet potatoes of similar shape 4 strips bacon
3 scallions, chopped, 2 tablespoons reserved for garnish 2 tablespoons maple syrup
4 ounces smoked Cheddar, shredded (about 1 1/4 cups)
Kosher salt and freshly ground black pepper
Sour cream, for garnish
Instructions: Preheat the oven to 400 degrees F. Place the sweet potatoes on a foil-lined baking pan. Bake until a paring knife inserted in the center pierces easily, about 1 hour. Cool slightly. Meanwhile, cook the bacon in a medium skillet over medium heat until crisp and brown, about 7 minutes. Transfer to a paper-towel lined plate to drain. Reserve 1 tablespoon of the bacon fat. Crumble bacon. Halve the sweet potatoes lengthwise. Carefully scoop most of the flesh out into a bowl, leaving enough flesh in the skin so that it holds its shape. Add the bacon, bacon fat, scallions, maple syrup and 1 cup of the cheese to the sweet potato flesh. Stir together and season with salt and pepper to taste. Refill the sweet potato shells and sprinkle with the remaining cheese. Place the sweet potatoes back in the oven until heated through and the cheese is melted, about 15 minutes. Top with the reserved scallions and dollops of sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73795,"Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella 3 1/2 tablespoons kosher salt 1 1/2 teaspoons rubbed sage 1 1/2 teaspoons dried thyme 1 1/4 teaspoons whole black peppercorns 1/2 teaspoon whole allspice berries 1 13 to 14 pound whole turkey, neck and giblets removed and reserved for Giblet Stock 1 1/2 pounds parsnips, peeled and cubed into 1/2-inch pieces 1 teaspoon vegetable oil
1/2 pound red onion, diced into 1/2-inch pieces 8 ounces medium Brussels sprouts, shredded on the thin slicing blade of a food processor 8 ounces hearty sourdough or multigrain bread, cut into 1/2-inch cubes and staled 2 cloves garlic, minced 1/4 cup apple cider vinegar 2 teaspoons fresh thyme leaves Kosher salt Freshly ground black pepper Instructions: For the turkey: Four days before service, place the salt, sage, thyme, black peppercorns, and allspice into a spice grinder and pulse until the peppercorns and allspice are coarsely ground, 5 to 6 pulses. Set aside.
Set the turkey, breast-side down, on a large cutting board with the tail closest to you. Use an electric knife or heavy-duty kitchen shears to cut up one side of the backbone. Turn the bird around and cut back down the other side of the spine. Reserve the backbone for Giblet Stock. Discard any fat pockets or excess skin found inside the turkey. Turn the turkey breast-side up and use the heel of your hands to press down on both breasts, until you hear a cracking sound and the bird has flattened slightly.
Rub the seasoned salt on both sides of the turkey. Place the turkey on a parchment paper lined half sheet pan, breast-side up with legs running with the long side of the pan. Store, uncovered, in the refrigerator for 4 days.
Remove the turkey from the refrigerator and leave at room temperature for 1 hour.
For the panzanella: Place the parsnips and rutabaga in a large nonstick roasting pan, toss with vegetable oil and set aside.
Place one rack in the middle of the oven and a second one far enough below so the roasting pan will fit. Heat the oven to 425 degrees F. Place the turkey directly on the middle rack of the oven with the legs perpendicular to the metal bars of the rack.
Place the roasting pan with the parsnips and rutabaga on the rack below the turkey and roast both for 30 minutes.
Reduce the heat to 350 degrees F. Add the red onion to the roasting vegetables and stir to combine. Continue to roast both the vegetables and the turkey until a probe thermometer inserted into the thickest part of the breast registers 155 degrees F, an additional 40 to 50 minutes. Remove the turkey from the oven onto a cooling rack set inside a half sheet pan and rest for 30 minutes.
Add the Brussels sprouts, bread cubes and garlic to the roasting vegetables, stir to combine and roast for an additional 15 minutes. Remove the vegetables from the oven and immediately transfer to a serving bowl. Pour the apple cider vinegar in the warm roasting pan, stir and scrape off any browned bits from the pan. Pour the vinegar mixture over the salad, add the thyme and toss to combine. Season with salt and pepper as desired. Serve warm or at room temperature.
Carve the turkey with an electric knife and serve with the panzanella. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 73796,"Grilled Quail 4 cloves garlic, sliced 3 shallots, sliced 8 sprigs fresh thyme leaves 1/4 cup extra-virgin olive oil 1 tablespoon freshly ground black pepper 4 semi-boneless quail 4 ounces arugula Maple Bacon Vinaigrette, recipe follows 1/4 pound slab bacon, diced 1/2 tablespoon Dijon mustard 1/2 tablespoon whole-grain mustard 1/4 cup maple syrup 1/2 cup balsamic vinegar 1/4 tablespoon shallot, chopped 1/4 tablespoon garlic, minced 1 cup olive oil Kosher salt and freshly ground black pepper Instructions: In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours. Preheat an outdoor grill to medium-high heat. Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula. In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73797,"Hot Mushroom 1/2 cup cayenne pepper 1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet smoked paprika
1/4 cup ground black pepper
1/4 cup kosher salt
1/4 cup brown sugar
1/2 head green cabbage, sliced very thinly 1 cup Bread-and-Butter Pickled Celery, recipe follows 1/4 cup soy milk 2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon kosher salt
1 tablespoon distilled white vinegar
1 bunch scallions 1 garlic clove 2 cups canola or any neutral oil
Oil, for frying 1 cup cornstarch 1 bunch beech or maitake mushrooms, kept intact as a bunch
Salt, for sprinkling Focaccia bread, toasted
4 cups granulated sugar 4 cups distilled white vinegar 3 tablespoons mustard seeds 3 tablespoons salt 2 tablespoons turmeric 1 teaspoon celery seeds 1 teaspoon coriander seeds 2 heads celery, cut into 1/2-inch-thick slices 1 onion, julienned Instructions: For the spice mix: Combine cayenne, garlic powder, onion powder, smoked paprika, black pepper, salt and sugar in a bowl. (This will keep for 3 to 4 months in an airtight container.) For the slaw: Combine the cabbage and Pickled Celery thoroughly.
For the scallion mayo: Add soy milk, lemon juice, mustard, salt, vinegar, scallions and garlic to a blender and blend until a homogenous color. With the blender running, slowly add the oil to emulsify. If the mayo becomes too thick, add a little ice water to thin it out. For the sandwich: Heat oil in a deep-fryer to 350 degrees F. Heat cornstarch in 4 quarts water in a saucepan until clear. Coat mushrooms in cornstarch slurry, then fry until the exterior is golden brown. While the mushroom is still very hot from the fryer, coat in 1 tablespoon of the spice mixture, and a little extra salt. Coat both sides of the focaccia in the scallion mayo, then place the mushroom on top, and 1 cup slaw on top of that. Heat up the sugar, vinegar, mustard seeds, salt, turmeric, celery seeds and coriander seeds in a pot until it reaches a boil. Pour over the celery and onion in a large bowl. Let sit until cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73798,"Old Time Vanilla Ice Cream 2 cups heavy cream 2 cups whole milk 3/4 cup sugar 2 teaspoons vanilla Pinch salt Good quality chocolate, for garnish Instructions: Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. When ready to serve, make chocolate curls using a vegetable peeler. Serve ice cream garnished with curls. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 73799,"Smooth and Spicy Tomato Salsa 2 cloves garlic, peeled 1 small red onion, peeled and quartered 1 jalapeno, seeded and quartered 8 plum tomatoes, quartered 1 cup cilantro leaves, washed and dried Juice of one lime 2 tablespoons olive oil Salt and pepper Instructions: Combine garlic, onion and jalapeno in a blender or food processor and process until finely chopped. Add tomatoes and blend. Add cilantro, lime juice and oil and continue blending. Transfer salsa to a bowl and season with salt and pepper. Roasted salsa variation: Place the garlic, onion, jalapeno and tomatoes on a sheet pan and roast for 30 minutes at 400 degrees, then proceed as directed. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 73800,"Bourbon Walnut Sauce 2 tablespoons butter 1 cup toasted chopped walnuts 2/3 cup brown sugar 1 cup heavy cream 5 tablespoons bourbon 3 tablespoons milk 1 tablespoon cornstarch Instructions: Melt the butter in a saucepan over medium heat. Add the walnuts, stirring constantly. Add the brown sugar and cook until melted. Remove from the heat and carefully add the bourbon. Return to the heat and cook out the alcohol, about 3 to 5 minutes. Be careful as mixture may ignite. Add cream and bring to a slow boil. Combine milk and cornstarch. Add milk mixture into sauce stirring constantly until thickened. ","[Bourbon, Port, Madeira, Sherry]" 73801,"Sam's Spam Schnitzel with Truffleyaki Sauce over Kim Chee Fried Rice 1 can Spam Flour, for dredging 2 eggs mixed with 1/2 cup water 2 cups panko bread crumbs 2 tablespoons butter, for frying Kim Chee Fried Rice, recipe follows Truffleyaki Sauce, recipe follows 1 tablespoon vegetable oil 3 pieces lop cheong, (Chinese sausage) sliced thinly on a diagonal 1/2 cup bacon, diced 1/2 pound shrimp, cooked and chopped 1 cup yellow onion, diced 1/2 cup green onion, sliced 6 cups cooked rice 3 eggs, beaten 3 tablespoons oyster sauce 1 tablespoon soy sauce 1/2 cup kim chee, chopped Salt and pepper 1 cup soy sauce 1 medium orange, juiced 1/2 cup mirin 1/2 cup water 1/4 cup brown sugar 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced ginger 1 tablespoon black truffle shavings 1/2 tablespoon truffle oil 3 ounces butter Instructions: Slice Spam into 6 slices. Dredge in flour, then dip in egg wash and press into panko. Pan-fry in butter until golden brown. Serve on Kim Chee Fried Rice and top with Truffleyaki Sauce. Pour the oil in nonstick wok and saute the lop cheong and bacon for 2 minutes on medium-high heat. Drain excess oil. Add shrimp and onions and saute for 2 to 3 minutes. Add rice and saute for another 3 minutes. Add oyster sauce, soy sauce, kim chee, salt and pepper and saute until liquid evaporates. Make a well in the center of the rice and add eggs. Let sit for 1 to 2 minutes until solid. Shred with a spatula and mix into rice. Garnish with green onion. Combine all ingredients except butter and blend well. Bring to a boil and whisk in butter.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 73802,"Linzer Cookies 3/4 cups butter 1/2 cup sugar 1 egg 1/2 teaspoon lemon rind 1/4 teaspoon vanilla 1 1/2 cups finely ground hazelnuts or almonds 2 1/4 cups cake flour 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 6 ounces raspberry jam Powdered sugar Instructions: Cream butter with paddle attachment. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir together dry ingredients in a bowl and add to mixer and blend. Form into disks, wrap and chill. Roll out dough with floured rolling pin to 1/8-inch thickness on a well floured surface. Cut out disks, fluted if desired, approximately 2 inches in diameter. Cut out the centers of half the disks with a cutter in the shape of your choice. Re-roll scraps and repeat. Chill cut out dough. Bake in an oven preheated to 350 degrees F for 12 minutes or until edges turn golden then cool on a wire rack. Heat the jam and spread the solid disks with a layer of the hot jam. Glue on the lids pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more jam. Let set slightly before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 73803,"Bobby Flay's Pumpkin Pie: Food Network 1 1/2 cups finely ground graham cracker crumbs 6 tablespoons butter, melted and slightly warm 1/4 cup granulated sugar 1/4 teaspoon ground cinnamon 2 whole eggs 2 egg yolks 1/4 dark brown sugar 1/4 cup granulated sugar 3 tablespoons melted unsalted butter 1 1/2 cups pumpkin puree 1 1/2 cups heavy cream 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon fine salt 1/2 vanilla bean, split, seeds scraped and reserved Bourbon-Maple Whipped Cream 1 1/4 cups very cold heavy cream 2 tablespoons Grade B maple syrup 1 to 2 tablespoons bourbon (to your taste) Instructions: For the crust: Preheat the oven to 350 degrees F. Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together. Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan. Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool. For the filling: Preheat the oven to 275 degrees F. Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl. Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred. Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably. For the whipped cream: Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form. Garnish each piece of pie with a dollop of the whipped cream before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73804,"Marinara Poached Chicken from Frozen 4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each) Two 24-ounce jars marinara sauce Kosher salt and freshly ground black pepper 1 pound spaghetti Chopped fresh flat-leaf parsley, for serving, optional Instructions: Add the chicken to a large skillet and cover completely with the marinara sauce. Bring the marinara to a simmer over high heat, then reduce the heat to low. Cover and simmer, flipping the chicken once halfway through and rotating the pan every so often to ensure even cooking, until an instant-read thermometer inserted into the thickest part of chicken reaches 165 degrees F, 30 to 35 minutes. Meanwhile, bring a pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Drain the pasta, reserving 1/4 cup cooking water.
Remove the chicken from the marinara sauce, then slice it and season with 1 teaspoon salt. Add the pasta and reserved cooking water to the marinara sauce and cook over medium-low heat, tossing occasionally, until the sauce coats the pasta, 1 to 2 minutes.
To serve, divide the pasta among 4 plates and top each with some sliced chicken and parsley if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 73805,"Basic Stuffing 1 stick unsalted butter, plus more for pan and topping 2 cups diced onions 2 cups diced celery 2 apples, cored and chopped 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme Kosher salt and freshly ground pepper 3 cups chicken broth 2 eggs 1/4 cup chopped fresh flat-leaf parsley 16 cups cubed stale country white bread Instructions: Preheat the oven to 375? F. Melt the butter in a large skillet over medium heat. Add the onions, celery, apples, sage and thyme; season with salt and pepper. Cook 5 minutes, then add the chicken broth and bring to a simmer. Meanwhile, whisk together the eggs and parsley in a large bowl. Add the cubed bread, then pour in the vegetable-broth mixture and toss. Butter a 3-quart baking dish. Transfer the stuffing mixture to the pan, then dot with more butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73806,"Maple-Pecan Scones 3 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 pound (2 sticks) unsalted butter, chilled 1/4 cup pecans, plus more for sprinkling 1 large egg 3/4 cup heavy cream 1 pound confectioners' sugar 1/4 cup whole milk 4 tablespoons (1/2 stick) unsalted butter, melted Splash of strongly brewed coffee Dash of salt 2 teaspoons maple flavoring or maple extract Instructions: Preheat the oven to 350 degrees F. In a large bowl, stir together the flour, granulated sugar, baking powder and salt. Cut the cold butter into small pieces. Cut the butter into the flour until the mixture resembles crumbs. Now finely chop the pecans and stir them into the flour mixture. Mix the egg and cream together. Add the mixture to the bowl and stir until just combined. Turn the mixture onto a cutting board. The dough will be very crumbly, but do not let your heart be troubled. With your hands, push the mixture together into a large ball. Do not knead or press too much; you want to leave that gluten alone! With a rolling pin, very gently roll out the dough into a 10-inch round, about 3/4 inch thick. With a sharp knife, cut the round into 8 equal-size wedges. Transfer the wedges to a baking sheet lined with a Silpat baking mat. (Or just spray the pan with cooking spray; either one will work!) Bake the scones for 22 to 26 minutes, until they're just barely starting to brown. Do not allow the edges to become dark or the Red Coats will come and get you. Allow the scones to cool completely before icing. In a medium mixing bowl, stir the icing ingredients until smooth. Pour generously over the scones and sprinkle with pecans. Allow the icing to set before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 73807,"Grandma's Homemade Ketchup 1 clove garlic 2 tablespoons olive oil 1/2 cup packed brown sugar 2 Granny Smith apples, peeled, cored and diced 1 cinnamon stick 1 medium onion, diced 1 peach, blanched, peeled, pitted and diced 3 cloves 1/2 teaspoon cl flakes 6 to 8 tomatoes, blanched, peeled and coarsely chopped 1/2 cup cider vinegar Dash garlic-flavored hot sauce (recommended: garlic-flavored Tabasco) Salt and freshly ground black pepper 1 spaghetti squash 1 head garlic 1/4 cup olive oil 2 cups bread crumbs 1 cup milk 1/4 cup roasted pine nuts 2 eggs, beaten 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 1 tablespoon chopped flat-leaf parsley 5 to 6 Yukon Gold potatoes, boiled, but not peeled 1/4 cup melted butter 1/2 cup smooth goat cheese 1 cup 35-percent whipping cream Salt and freshly ground black pepper 1 medium onion, chopped 2 carrots, chopped 2 celery stalks, chopped 3 cups sliced mushrooms 6 cups wild mushrooms 4 cloves garlic, minced 1 cup dried du puy lentils (green), cooked Fried shallots, for garnish Instructions: In a large saucepan, add the oil, onions, apples, and peaches, sauteing until translucent, about 5 minutes. Add the tomatoes, garlic, brown sugar, cinnamon stick, cloves, cl flakes, vinegar, and hot sauce. Season the sauce with salt and pepper and lower the heat. Cook for about 1 hour, until reduced by half. Serve with the Vegetarian Shepherd's Pie, recipe follows. Will last in the refrigerator for 1 week. For the Vegetarian Shepherd's Pie, start with the spaghetti squash: Preheat the oven to 300 degrees F. First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes.
Roasted Garlic: Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.
Breadcrumbs: In a bowl, mix the breadcrumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside.
Mashed Potatoes: Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season the potatoes with salt and pepper.
Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.
Preheat the oven to 450 degrees F.
Vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and put aside.
In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so, until the top is slightly browned. Garnish with fried shallots, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73808,"Asparagus, Tomato and Pine Nut Salad 1/2 pound fresh asparagus, trimmed and cut into 2\ pieces 4 plum tomatoes, cored and quartered 3 tablespoons pine nuts, toasted 2 cloves garlic, minced 3 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/4 cup olive oil Salt and pepper Instructions: In a large bowl combine the asparagus, tomatoes and pine nuts. In a small bowl blend together the garlic, vinegar, Dijon mustard and olive oil with a fork or whisk. Pour the dressing over the vegetables, season with salt and pepper and toss to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73809,"Summer Vegetable Enchiladas 1 cup cherry tomatoes 3 tablespoons olive oil 3/4 teaspoon chili powder, plus more for sprinkling 3/4 teaspoon ground cumin 3 cloves garlic, minced 1 poblano pepper, seeded and thinly sliced 1 red onion, thinly sliced 1 yellow squash, halved and cut into half-moons Kosher salt and freshly ground black pepper 16 corn tortillas Two 15-ounce cans green enchilada sauce 3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces) Chopped fresh cilantro, for topping Sour cream, for serving Instructions: Preheat the oven to 450 degrees F. Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes. Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside. Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl. To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping). Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 73810,"Grilled Spice Rubbed Shrimp \Nicoise\ Salad Kosher salt 4 ounces fresh wax beans 4 ounces fresh green beans 1 pound fingerling potatoes 2 tablespoons olive oil Freshly ground black pepper 1/2 pound red and yellow grape or cherry tomatoes, halved 1 medium red onion, thinly sliced 2 tablespoons coarsely chopped fresh basil leaves 2 tablespoons coarsely chopped fresh flat-leaf parsley Nicoise vinaigrette, recipe follows 4 teaspoons ground fennel seed 1 1/2 teaspoons dry mustard 1 1/2 teaspoons ground coriander 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 pound jumbo (21 to 25 count) shrimp, shelled and deveined 1/4 cup olive oil 1/4 cup wine vinegar 2 teaspoons Dijon mustard 1 teaspoon honey 1 clove garlic, finely chopped 1 tablespoon anchovy paste Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil Instructions: Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted cold water to a boil. Add the yellow and green beans and cook for 3 to 4 minutes, or until just crisp-tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well. Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water, and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife or skewer inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well and let cool slightly. Heat your grill to high. Once cool enough to handle, slice the potatoes lengthwise, brush with 2 tablespoons of the olive oil, and season with salt and pepper. Place on the grill, cut side down, and cook until golden brown, 2 to 3 minutes. Turn over and grill until just cooked through, 1 to 2 minutes longer. Keep the grill on. Combine the cooked beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Ad the vinaigrette and gently toss to combine. Season with salt and pepper. Cover and let sit at room temperature while you prepare the shrimp. To make the spice rub, combine the fennel, mustard and coriander with the salt and pepper in a bowl. Put the shrimp in a large bowl and toss with the spice rub until evenly coated. Add the 1/4 cup olive oil and toss to coat. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Arrange the salad on 4 large plates and top with the shrimp. Whisk together the vinegar, mustard, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73811,"Watermelon Salad 2 medium red onions, sliced as thinly as possible 4 lemons, juiced 1 cup ricotta salata cheese (feta is a good alterative) 4 cups large diced seedless watermelon 1/2 cup chopped pitted kalamata olives (or other quality ripe olive) 1/4 cup loosely packed, fresh mint leaves 1/4 cup extra-virgin olive oil Instructions: Marinate the onions in the lemon juice overnight, refrigerated. Toast the cheese under the broiler until black, then cool and shred. Combine the marinated onions with the cheese, and remaining ingredients. Mix gently, but completely and serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 73812,"Rising Sun 1 liter bottle seltzer 1/2 cup pineapple juice 1/4 cup cranberry juice 1/2 cup orange juice, reserved from the Green Tea and Ginger Granita recipe 4 slices peeled fresh ginger, for garnish 10 ounces saki, optional Instructions: In a large pitcher combine the seltzer, pineapple juice, cranberry juice, and orange juice. Pour the mixture into 4 tall glasses over ice and garnish with ginger. For the adults, stir in 2 1/2 ounces of sake for each cocktail. ","[Sak, Shiraz, Riesling]" 73813,"Sopes 1 1/2 cups masa harina Scant 1 cup warm water Oil or melted lard, for reheating 1/2 cup Frijoles Refritos, recipe follows 1 1/2 cups Chorizo y Papa, recipe follows 1/2 cup Salsa de Jitomate, recipe follows 1 cup finely shredded lettuce or cabbage 1/2 cup finely chopped white onion 1/3 cup finely grated anejo cheese or crumbled queso fresco About 1/3 cup lard, melted 1 heated tablespoon finely chopped white onion 3 1/2 cups cooked pinto beans in their broth Approximately 1 tablespoon lard or vegetable oil 1 Mexican chorizo, about 3 ounces 6 ounces waxy new potatoes, diced and cooked al dente, about 1 rounded cup 1 chipotle en adobo, chopped Sea salt 2 garlic cloves 4 serrano chiles, asado, and roughly chopped, technique follows Sea salt 1 pound tomatoes, asado, technique follows About 1/3 cup finely chopped white onion About 1/3 roughly chopped cilantro leaves Instructions: Put the masa harina in a bowl and add the warm water, reserving about 1/4 cup of water until you see how much the flour will absorb. Work well with your hands until smooth. Cover with a damp cloth and set aside in a cool spot for about 1 hour. This gives the starch particles time to swell and absorb the moisture thoroughly, giving more flexibility to the dough. Alternatively, make the Dried Corn Tortilla Masa (see recipe). Work the masa until very soft and smooth, and divide into 12 equal parts. Roll each into a ball about 1 1/4 inches in diameter and cover with a damp cloth while you work. Warm an ungreased comal over medium heat. Take 1 of the balls and press out gently in a lined tortilla press or by hand to a disk about 3 1/2 inches; it will be thicker than a tortilla, about 1/4-inch. Place carefully on the comal and cook over medium to low heat until the underside is opaque and speckled with brown, about 2 minutes. Turn the sope over and cook on the second side for a further 2 minutes. Remove from the comal and immediately (although you may burn your fingers a little) pinch up the dough around the periphery of the sope, return it to the comal, and cook briefly until the dough is firm and cooked through, about 2 minutes more. Continue with the rest of the balls. Heat a very small amount of the lard or oil in a skillet and let the sopes heat through for about 1/2 minute on each side. Spread with the bean paste and top liberally with the rest of the ingredients. Serve immediately. Heat the lard in a heavy 10-inch skillet, add the onion and fry over medium heat without browning, until translucent, about 30 seconds. Gradually add the beans and their broth and continue cooking over fairly high heat, mashing them down to a paste texture, about 10 minutes. Melt the lard in a small skillet. Skin and crumble the chorizo into the pan, and cook over low heat until the fat has been rendered out. Add the potatoes and cl, if using, and continue cooking over medium heat, scraping the bottom of the skillet from time to time to avoid sticking, until well seasoned, about 8 minutes. Season with salt. Set aside to cool a little before using. Crush or blend the garlic, chiles and salt to a paste. Gradually add the tomatoes (unpeeled), grinding well after each addition. The sauce should be textured and the skin will never all completely disappear. Sprinkle the top with the onion and cilantro and serve. Chiles Asado: Place the whole chilies on an ungreased griddle over medium heat and turn them from time to time until the flesh is fairly soft; there will be brownish patches on the skin and the color will have faded somewhat. Then, if they are to be ground with other ingredients, chop roughly before blending. * Tomatoes Asados: The whole tomatoes are cooked on a ungreased comal or griddle until they are slightly charred and mushy to guarantee a specially delicious table or cooked sauce. About half the cooks I know then skin the tomatoes, while others, including me, blend them unskinned. While the appearance of the sauce may not be as attractive, the flavor and texture are incomparable. This method of cooking tomatoes is particularly recommended for freezing and storing for the months when tomatoes are not at their best (not a problem in Mexico). You may want to broil them in a more practical way. Choose a shallow pan in which the tomatoes will just fit in 1 layer, not too large or the juice that is exuded will dry up. (I used to line the pan with foil, but no longer. It is high time that we gradually ease foil out of the kitchen or use it very, very sparingly. The mining of bauxite for the production of aluminum has destroyed far too many tropical forests on this planet.) Place the pan about 2 inches below a heated broiler and broil until the top halves of the tomatoes are soft and the skin is blistered and slightly browned. Turn the tomatoes over and repeat on the other side. The exuded juice will be sweet and syrupy so save it to blend with the tomatoes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 73814,"Fish and Chips 3 quarts peanut or vegetable oil, for frying 2 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks 2 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
1 cup all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon seafood seasoning, such as Old Bay
1/2 teaspoon baking soda
Kosher salt
3/4 bottle cold light beer
1 pound white fish, such as cod, cut diagonally into 1 1/2-inch wide strips, 5- to 6-inches long
Instructions: Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in the oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel-lined baking sheet. Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F. In a medium bowl, combine the flour, cayenne, seafood seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil completely. Fry the fish until they are golden brown and crispy, about 5 minutes, turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil. Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with salt. Transfer the fish to a serving platter and serve with the fries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73815,"Crawfish and Cream over Pasta 1 pound linguine or fettucine 2 tablespoons olive oil 6 tablespoons unsalted butter 1 cup chopped yellow onions 2 tablespoons minced garlic 2 teaspoons Essence, recipe follows 1/2 teaspoon salt 1/4 teaspoon cayenne 1/4 cup dry white wine 2 cups heavy cream 1 tablespoon fresh lemon juice 1 pound crawfish tails* (See Cook's Note) 1/2 cup chopped green onions 1/2 cup chopped fresh parsley leaves 1 cup grated Parmesan 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: Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm. In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese. Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73816,"Beef Tartare (Bocconcino di Tartara) 7 lemons, sliced 1/4 inch thick (about 48 slices), plus zest of 6 lemons 3 pounds center-cut beef filet Sea salt Instructions: Heat a griddle over high heat. Sear the lemon slices on each side until they become slightly caramelized. Set aside. When ready to serve, chop the beef filet as finely as possible by hand using a sharp knife. Form the chopped meat into loose balls, about 1 ounce each.
Place the seared lemons on a plate and top with the filet tartare balls. Serve immediately with lemon zest and sea salt as accompaniments. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73817,"Roasted Brussels Sprouts 2 pounds Brussels sprouts 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried 1/4 cup pine nuts 1 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1/2 cup balsamic vinegar Instructions: Heat the oven to 425 degrees F. Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut them in half and put them into a roasting pan. Add the thyme, oregano, pine nuts, garlic powder, salt, and pepper. Add the olive oil and vinegar and toss everything well to coat. Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the Brussels sprouts are nicely browned and caramelized. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 73818,"Spinach Salad with Smoked Salmon, Everything Bagel Croutons and Lemon-Caper Vinaigrette 3 day-old plain bagels, halved horizontally and cut into pieces 2 to 3 tablespoons olive or canola oil 1 teaspoon poppy seeds 1 teaspoon sesame seeds 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Kosher salt 1 teaspoon finely grated lemon zest 3 tablespoons lemon juice 3 tablespoons finely chopped fresh dill 2 tablespoons capers in brine, drained 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 4 ounces smoked salmon or lox, sliced paper thin and torn into pieces 2 tablespoons cream cheese, softened but cool, torn into rough chunks 4 ounces baby spinach 1 small bulb fennel, sliced paper thin 1/2 English cucumber, sliced paper thin 1/2 small red onion, thinly sliced Instructions: For the croutons: Preheat the oven to 350 degrees F. Put the bagel pieces in a large bowl, drizzle with the olive oil, and toss to coat. Add the poppy seeds, sesame seeds and some salt; toss again. Spread the bagel pieces out in a single layer on a baking sheet and bake until light golden brown and crispy, 8 to 10 minutes. For the vinaigrette: Put the lemon zest and juice, dill, capers, mustard, and some salt and pepper in a medium bowl; whisk to combine. Slowly whisk in the olive oil to make a thick creamy dressing. Taste, and season with salt and pepper. For the salad: Put the croutons, smoked salmon and cream cheese in a large bowl, and then mound the spinach, fennel, cucumber and red onion on top. Spoon some of the vinaigrette around the side of the bowl and toss gently to coat the salad with dressing. Spoon the remaining vinaigrette nicely on individual serving plates and gently mound some salad on top. Serve immediately.

","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73819,"Spicy Beef Pad Thai 1 package thin, dry rice noodles 1/4 cup oyster sauce 2 tablespoons low-sodium soy sauce 1/3 cup low-sodium chicken stock 1 large egg 1 1/2 tablespoons peanut oil 8 ounces skirt steak, cut into thin 1-inch-long slices (you can substitute chopped scallops or shrimp) 1 small Thai cl or serrano cl, chopped small 1/4 cup finely chopped shallots 1 cup finely chopped broccoli 1/4 cup finely chopped peanuts 1/2 cup roughly chopped green onions 1 cup mung Instructions:

1. Bring a pot of water big enough to cook the noodles to a boil. Once the water is boiling, drop in the noodles and cook until al dente (slightly firm). Drain and rinse under cold water to stop the cooking. Shake off the excess water and set aside the noodles to drain. Once they are drained, lay them out on a plate to minimize clumping. The noodles will be cold when added to the pot.
2. In a small bowl, mix together the oyster sauce, soy sauce, chicken stock, and egg. This is your sauce.
3. In a wok or large saute pan over high heat, add 1 tablespoon of the peanut oil. Once you see a haze coming off the oil, add the steak, cl, and shallots. Stir frequently until slightly colored, about 30 seconds, and remove to a plate or bowl.
4. Add the remaining 1 1/2 teaspoons peanut oil to the wok, then add the broccoli. Cook for 30 seconds and remove to the plate with the steak. Add the peanuts and toast briefly. Add the noodles to the wok and mix with the peanuts. Spread the noodles out thin and cook, without stirring, for 20 seconds.
5. Add the sauce and half of the green onions to the wok and stir. Add the steak and broccoli and 3/4 cup of the bean sprouts. Stir and divide evenly among three or four plates. Garnish each plate with some of the remaining bean sprouts and green onions. Serve immediately. ","[Cabernet Sauvignon, Syrah, Tempranillo, Pinot Noir]

" 73820,"Baked Apricot Rosemary Chicken 10 ounces apricot jam 1/4 cup olive oil
2 1/2 tablespoons country Dijon mustard 2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons freshly grated orange zest (from about 2 oranges), plus orange wedges, for garnish, optional 3 to 4 garlic cloves, crushed
3 to 4 branches fresh rosemary, leaves stripped and chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper 4 boneless, skinless chicken breasts
Instructions: In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes. Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight. Preheat the oven to 375 degrees F. Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73821,"Deep-Dish Pizza with Italian Sausage and Broccoli Rabe 1 large bunch broccoli rabe, washed and coarsely chopped 4 tablespoons olive oil 1/4 teaspoon red chili flakes 3 cloves garlic, finely chopped Salt and freshly ground black pepper 3/4 pound hot Italian sausage links, casings removed 2 tablespoons olive oil 2 cloves garlic, finely chopped 1 (32-ounce) can plum tomatoes coarsely chopped, no juice 2 teaspoons finely chopped fresh oregano leaves 2 tablespoons finely chopped fresh basil leaves Salt and freshly ground black pepper 2 packages quick-rise dry yeast 2 cups warm water (90 degrees F) 1/4 cup vegetable oil 1/4 cup olive oil, plus more to oil the pans 1/2 cup yellow cornmeal 5 1/2 cups all-purpose flour 4 teaspoons kosher salt 4 tablespoons unsalted butter, slightly softened 1/2 pound aged provolone, coarsely grated 1/2 pound fontina cheese, coarsely grated Sausage and Broccoli Rabe filling Tomato Sauce 1/2 cup freshly grated Parmigiano-Reggiano Instructions: Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes. Drain in a colander and run cold water over. Drain well again and squeeze out excess liquid. Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute. Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes. In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer. Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces. Cook until deep golden brown. (You do not need to cook all the way because it will continue to cook in the oven.) Combine the sausage and the broccoli rabe and let cool slightly. Heat the oil in a medium saucepan over high heat. Add the garlic and cook for 30 seconds. Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes. Stir in the basil and season with salt and pepper. Let cool slightly. Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed. Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again. Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan). Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.) Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 73822,"Chicken Breast in a Port and Raisin Sauce 1/2 cup dark raisins 1 cup port wine 2 tablespoons extra virgin olive oil, divided 4 breasts of chicken 2 shallots, diced 1/4 pound fresh mushrooms 2 tablespoons balsamic vinegar 1 cup heavy cream, or evaporated milk 1/4 teaspoon grated fresh nutmeg 1 tablespoon cornstarch mixed with 1 tablespoon water Salt and freshly ground pepper, to taste Fresh herbs for garnish Instructions: Soak the raisins in the port wine at least 1 hour or, preferably, overnight. Preheat oven to 375 degrees. In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes. In the meantime, in the saute pan, heat the remaining 1 tablespoon olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry. Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil. Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs. ","[Reds such as Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz]" 73823,"Chewy Cherry Bars Crisco? Original No-Stick Cooking Spray 1/2 cup butter, softened 1 cup firmly packed brown sugar 1/2 tsp. almond or vanilla extract 1 cup Pillsbury BEST? All Purpose Flour 1 tsp. baking powder 1 cup rolled oats, quick or old fashioned 1/2 cup Smucker's? Cherry Preserves Instructions: HEAT oven to 350 degrees F. Spray 8-inch square baking pan with no-stick cooking spray. BEAT butter and brown sugar in medium bowl until smooth and fluffy. Beat in extract. Mix in flour, baking powder and oats until mixture is crumbly. Reserve 1/2-cup for topping. Pat remaining crumbs into bottom of prepared pan. SPOON preserves evenly over crumb crust in pan. Sprinkle with reserved crumb topping. BAKE 30 to 40 minutes or until lightly browned. Cool on wire rack. Cut into bars. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 73824,"Asian Hot-Sweet Pickle Salad 6 small Kirby cucumbers, sliced on an angle or, 1 large seedless cucumber, thinly sliced on an angle 1 small bunch scallions, cut into long, thin slices on an angle 2 bay leaves 1 red cl pepper, thinly sliced on an angle 1/4 cup chopped dill leaves 1/2 cup sugar 2/3 cup rice wine vinegar 2 tablespoons tamari sauce Instructions: Layer the cucumbers, scallions, bay, cl pepper and dill in a storage container with a tight fitting lid. In a small saucepan over low heat add the sugar, vinegar and soy sauce. Simmer until the sugar dissolves. Pour the hot brine into the cucumber mixture and cover with a lid. Let marinate for 10 minutes. Stir the mixture every few minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 73825,"Sausage, Kale and Cranberry Pasta 1 pound rigatoni Salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1/2 pound hot bulk Italian sausage 1/2 pound sweet bulk Italian sausage 3 cloves garlic, chopped 1 medium red onion, thinly sliced 3/4 cup whole berry cranberry sauce 3/4 cup dry red wine, eyeball it 1 1/4 pounds kale, stems removed and chopped Black pepper 1/8 to 1/4 teaspoon nutmeg, to your taste 3/4 cup Romano cheese, 3 generous handfuls, plus some to pass at the table Instructions: Boil a large pot of water for the pasta. Add rigatoni and salt and cook to al dente or with a bite to it. Drain and reserve 2 ladles of pasta water. While pasta cooks, heat extra-virgin olive oil in a large deep skillet over medium-high heat. Add sausage, brown and crumble it, then add garlic and onions and cook until tender 5 to 6 minutes. Add cranberry sauce and wine and stir to combine then reduce a minute. Add kale in bunches and stir to wilt down. Add the reserved pasta water. Season the dish with salt, pepper, and nutmeg to taste. Add pasta to the pan with sausage and kale. Top pasta with cheese and toss with kale mixture to combine. Serve immediately with extra cheese for topping. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 73826,"Potato Salad 6 large potatoes 2 cups mayonnaise 2 cups salad dressing 4 ounces pimentos, diced 1 tablespoon mustard 2 teaspoons salt 2 teaspoons pepper 6 teaspoons finely chopped onion 1 cup dill relish Instructions: Boil potatoes with skin on until tender. While potatoes are cooking mix other ingredients together and set aside. Cool potatoes, dice and stir into the other ingredients. Refrigerate for 2 hours for flavors to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73827,"Roasted Sweet Potato Coins with Port Salute, Marcona Almonds and Bourbon Spiced Cranberries 3 sweet potatoes (4- to 5-inches-long by 2- to 2 1/2-inches diameter) cut into 3/4-inch coins Vegetable oil, for roasting
Salt and pepper 1/4 cup dried sweetened cranberries
2 tablespoons sugar
1 tablespoon bourbon
1 teaspoon red wine vinegar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon orange zest
1/4 teaspoon ground cardamom
4 ounces Port Salut cheese
25 marcona almonds, chopped
3 fresh chives, chopped
Instructions: Preheat the oven to 450 degrees F. Brush the sweet potatoes with the vegetable oil and sprinkle both sides with salt and pepper. Place on a baking sheet and roast until tender and golden, 12 to 15 minutes. Meanwhile, add the cranberries, sugar, bourbon, red wine vinegar, pumpkin pie spice, orange zest and cardamom to a small saucepan. Stir and add 1/4 cup water. Bring to a simmer and cook until the liquid has reduced to a thick syrup, 3 to 4 minutes. Remove from the heat and cool. Divide the Port Salut evenly over the sweet potato coins. Top with spiced cranberries, chopped almonds and chives. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 73828,"Roast Beef Hash with Poached Eggs and Wild Mushroom Sauce on Garlic French Bread 6 tablespoons unsalted butter, softened 1 teaspoon Essence, recipe follows 3 teaspoons minced garlic 1 small loaf French bread, 10 to 12-inches in length, split in half lengthwise 1 pound Idaho potatoes, peeled and cubed (about 2 1/2 cups) 6 strips bacon, chopped 1 cup finely chopped yellow onions 1/2 cup finely chopped red bell peppers 3/4 pound cooked roast beef, shredded or chopped (about 3 cups) 2 tablespoons chopped fresh parsley leaves 1/2 teaspoon chopped fresh thyme leaves 3/4 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons tomato paste 1/4 cup dry red wine 1 cup beef stock 8 Poached Eggs, recipe follows Wild Mushroom Sauce, recipe follows Chopped green onions, garnish 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 leaf oregano 1 tablespoon dried thyme 3 tablespoons olive oil 1/2 cup finely chopped shallots 3 cups sliced wild mushrooms, such as a shiitake, morel, chanterelle, wood ear, and/or oyster, stems trimmed and wiped clean 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons finely chopped green onions (green and white parts) 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon minced garlic 1 1/2 cups veal stock or beef stock, or low-sodium beef broth 1 cup heavy cream 3 cups water 1/2 teaspoon white vinegar 1/2 teaspoon salt 8 large eggs Instructions: Preheat the oven to 350 degrees F. In a small bowl, mix together the butter, Essence, and 1 teaspoon of the garlic until creamy. Spread evenly over the French bread halves. Cut each in 1/2, for a total of 4 pieces. When 15 to 20 minutes away from serving the meal, place on a baking sheet, buttered side up, and bake until lightly toasted and bubbly, 10 to 12 minutes. Remove from the oven. In a medium saucepan, place the potatoes and enough water to cover by 1-inch. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain well. In a large skillet, cook the bacon over medium-high until brown and crisp, 5 to 6 minutes. Remove with a slotted spoon. To the fat in the pan, add the onions and peppers, and cook, stirring, until soft, about 3 minutes. Add the remaining 2 teaspoons garlic and cook, stirring, for 1 minute. Add the potatoes and cook until starting to crisp and brown, stirring only occasionally, 7 to 8 minutes. Add the meat, parsley, thyme, salt, and pepper, and stir well. Add the tomato paste and cook, stirring, for 1 minute. Add the wine, increase the heat, and cook for 1 minute until the wine is nearly all evaporated. Add the beef stock and bring to a boil. Reduce the heat and simmer until the mixture thickens slightly, 1 to 2 minutes. Stir in the cooked bacon and remove from the heat. Adjust the seasoning, to taste. Arrange 1 piece toasted French bread in the middle of each of 4 plates. Spoon the roast beef mixture over the toast and top each with 2 poached eggs. Spoon the mushroom sauce over the eggs, sprinkle with chopped green onions, and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a heavy medium saucepan, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until soft and fragrant, 2 minutes. Add the mushrooms, salt, and pepper and cook until the mushrooms start to give off their liquid, about 3 minutes. Add the green onions, parsley, and garlic and cook, stirring often, until fragrant, about 1 minute. Stir in the stock and heavy cream and bring to a boil over high heat. Reduce the heat to medium-low and simmer until thickened to a sauce consistency, 20 to 30 minutes. Serve, or cover and keep warm until ready to use. In a saucepan, bring the water, vinegar and salt to a simmer over high heat. Crack an egg into a cup and slide the egg gently into the water. Crack another egg into the cup and when the water returns to a boil slide this egg into the water as well. When the water returns to a simmer, reduce the heat to low and simmer until the eggs are set. Watch carefully and remove the eggs when the yolks are still soft, about 2 to 2 1/2 minutes. (Test by lifting an egg slightly out of the water on a slotted spoon and gently pressing the center with your finger; the yolk should be soft and the white firm.) Drain on paper towels. Repeat with remaining eggs. (Poached eggs can be made ahead and kept immersed in a bowl of water in the refrigerator. Reheat by immersing briefly in simmering water before serving.) ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Merlot]" 73829,"Grilled Beef Fajitas Vegetable oil, for grilling 3 cloves garlic, thinly sliced 1 large onion, thinly sliced 1 poblano pepper, seeded and thinly sliced 1 red bell pepper, seeded and thinly sliced 1 tablespoon olive oil Kosher salt and freshly ground black pepper 12 corn or small flour tortillas 1 1/2 pounds skirt steak, cut into four 5-to-6-inch pieces 1 tablespoon fresh lime juice, plus wedges for serving 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 cup fresh cilantro leaves, coarsely chopped, plus whole leaves for serving Sour cream, for serving Pickled jalapenos, for serving Instructions: Preheat a grill over medium-high heat and lightly oil the grates with vegetable oil. Toss the garlic, onions, poblanos and bell peppers with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and spread onto a 20-inch-long piece of heavy-duty aluminum foil. Bring the 2 sides together and fold over twice to seal. Bring the ends of the foil in and up and seal. Set aside. Stack the tortillas and wrap in a piece of heavy-duty aluminum foil. Set aside. Toss the pieces of skirt steak with the lime juice in a medium bowl and then sprinkle with the cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak and the vegetable packet on the grill. Cook the steak, flipping once, until the meat is cooked to medium, 7 to 10 minutes depending on the thickness. Cook the vegetable packet, flipping over once, until the vegetables are soft and lightly charred, about 12 minutes. Transfer the steak to a cutting board to rest for 5 minutes. While the steak is resting, place the tortilla packet on the grill and cook, flipping once, until just warmed and pliable, 4 to 5 minutes. Thinly slice the steak and place on a large platter. Open the vegetable foil packet (being careful of steam), toss with the chopped cilantro and place next to the steak on the serving platter. Place the lime wedges, whole cilantro leaves, sour cream and pickled jalapenos on the side for topping the fajitas. Serve with the warm tortillas. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 73830,"Haricots Verts with Pancetta Kosher salt 1 1/4 pounds haricots verts or green beans, trimmed 4 ounces pancetta, diced 2 cloves garlic, thinly sliced 1/4 cup panko breadcrumbs Freshly ground pepper Lemon wedges, for serving Instructions: Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 4 minutes. Drain, then plunge into an ice bath to stop the cooking. Drain again, then transfer to paper towels and pat dry. Cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove to paper towels using a slotted spoon. Add the garlic to the drippings in the skillet and cook, stirring, until golden, about 1 minute. Add the panko and cook, stirring, until toasted, about 1 minute. Add the haricots verts to the skillet and cook, stirring, until evenly coated, about 2 minutes. Stir in the pancetta and season with salt and pepper. Serve with lemon wedges. Photo by Con Poulos ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 73831,"Potato and Sage Fritters 1/4 cup warm water 2 tablespoons all-purpose flour 1/2 envelope (1 1/8 teaspoon) active dry yeast 1 pound russet potatoes, peeled and cut into 1-inch cubes Cold water 1 tablespoon plus 2 teaspoons sea salt 2 large eggs 1/2 cup extra-virgin olive oil 2 cups all-purpose flour 1 tablespoon finely chopped fresh sage leaves 2 teaspoons freshly grated lemon zest 1/2 teaspoon coarsely ground black pepper 4 to 6 cups peanut oil, for deep-frying Instructions: To make the sponge: In a small bowl, combine the water, flour and yeast. Mix well and set aside in a warm place until yeasty-smelling and covered in very small bubbles, about 45 minutes. In a medium saucepan, cover the potatoes with cold water. Bring the water to a boil over high heat, add 1 tablespoon of sea salt. Reduce the heat to a simmer, and cook until the potatoes are tender, 20 to 25 minutes. Drain and mash the potatoes with a fork. Allow them to cool. In a small bowl, whisk together the eggs and olive oil until thoroughly combined. In a bowl, combine cooled potatoes with the sponge, flour, sage, lemon zest, pepper, and 2 teaspoons of salt. Mix to evenly distribute the ingredients. Add the egg mixture to potato mixture, and stir until thoroughly combined. Use a rubber spatula to scrape down the sides of the bowl. You should have a thick, sticky batter. Add a bit more flour, if needed. Cover the bowl with a towel and set aside in a warm place to rise until doubled in size, for 1 1/2 to 2 hours. Heat the oil in a deep-fryer to 375 degrees F. Scoop 1 tablespoon of the risen batter at a time, and use another spoon to scrape it into the hot oil. Don't crowd the fryer. Fry fritters until golden brown, 2 to 3 minutes, turning them over occasionally. Drain the fritters on paper towels to absorb any excess oil. Sprinkle with sat and serve warm. Entertaining Tip: You can fry up a couple of batches of these an hour before your guests arrive and simply heat them again in a 300F oven before serving. Or keep warm in a 250F oven after making them. The fritters are great alone but they are equally great with a couple of dipping sauces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 73832,"Chocolate Tacos 4 large egg whites 3/4 cup superfine sugar 1 cup all-purpose flour Pinch of kosher salt 4 tablespoons unsalted butter, melted 1/4 cup heavy cream 1 teaspoon pure vanilla extract Nonstick cooking spray 8 ounces semisweet chocolate chips 1 pint salted caramel ice cream, slightly softened 1/2 cup roasted pecans, chopped Instructions: In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, heavy cream and vanilla with a rubber spatula until combined. Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed. Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73833,"Wild Mushroom and Epazote Risotto 6 cups brown chicken stock 2 tablespoons butter 1 yellow onion, peeled and minced 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, or more to taste 1 1/2 cups round short grain rice such as Arborio 1/2 cup dry white wine 2 tablespoons olive oil 1 pound fresh assorted mushrooms, preferably wild, ideally a mixture of crimini, oyster, shiitake and portobello, cleaned 2 cloves garlic, minced or pureed 1/2 cup grated manchego cheese (or substitute Parmesan) 1 bunch epazote, picked and coarsely chopped Instructions: Place the chicken stock in a medium pot and bring to a simmer. Heat the butter in a large pot or Dutch oven until it foams. Add the onion, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook 5 minutes until softened. Add the rice and stir well to coat with the butter. Cook 5 minutes until rice is opaque. Add wine, stir, and cook until it has been absorbed. Lower the heat to low, add one ladle of the chicken stock, and stir. Cook, stirring, until the stock has been absorbed. Continue adding stock and stirring frequently until rice is al dente and most of the stock is gone. Reserve 1/2 cup stock for finishing the dish.
In the meantime, cut the mushrooms into slices or wedges according to their natures. Keep the various types separate. Heat a large nonstick skillet over high heat for 1 minute then add some olive oil. Add one type of mushroom, just enough to cover the bottom of the pan. Shake and season with some salt and pepper. Cook until mushrooms are lightly browned, then add some of the garlic, toss, and saute one minute until its flavor is released. Then remove the mushrooms from the pan and reserve. Return the pan to the heat, add more olive oil and when it smokes add another batch of mushrooms. Continue in this way until all mushrooms have been cooked, wiping out pan occasionally when required.
When rice is al dente and mushrooms are all cooked, add mushrooms to the rice and stir well. Add some or all of the reserved stock if necessary to give risotto a slightly soupy character. Add grated cheese and epazote, taste and adjust seasoning, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 73834,"Shrimp Macadamia 1 pound potatoes, boiled, drained Milk Freshly ground salt Freshly ground white pepper 24 jumbo shrimp, peeled and deveined Clarified butter 3 ounces Macadamia nuts, finely chopped 1 clove garlic, crushed 1/4 cup dry sherry 1/4 cup fresh butter, plus extra for potatoes 1/2 lemon, juiced 2 scallop shells Parsley sprigs, for garnish 1/4 teaspoon paprika, for garnish Instructions: Mash potatoes adding enough milk and butter to make a smooth mixture. Season with salt and pepper and set aside. Coat the shrimp in cold clarified butter and toss them in the chopped nuts. Heat clarified butter in a frying pan. Add the garlic clove and fry gently for 2 minutes. Drop in the coated shrimps. Remove the garlic and cook the shrimp 2 minutes on each side. After 4 minutes add the sherry and flame. Stir in the fresh butter and drizzle in the lemon juice. Pipe the creamed potatoes around the rim of the scallop shells and pour the shrimp into the center of the shells. Garnish each with a sprig of parsley and a dusting of paprika. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73835,"Garlic Bread 1 stick unsalted butter 6 cloves garlic, finely chopped 2 tablespoons chopped fresh Italian parsley Salt and freshly ground pepper 1 loaf Italian or French bread, sliced 3/4 of the way through into 1/2-inch thick slices Instructions: Preheat oven to 375 degrees F. Melt the butter in a small saucepan over medium-low heat. Add the garlic and let cook for 5 minutes. Stir in the parsley and season with salt and pepper. Brush each slice of the bread with the melted garlic butter. Wrap the loaf of bread in foil and bake in the oven for 10 to 15 minutes, or until heated through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 73836,"Salmon Kefta Kebabs 1 pound salmon belly or tail meat 2 tablespoons finely chopped cilantro leaves 2 teaspoons finely chopped fresh ginger 2 teaspoons finely chopped lemongrass 1 teaspoon finely chopped garlic 1/2 teaspoon salt 8 bamboo skewers, soaked in water for 30 minutes Olive oil, for brushing Plain yogurt or prepared yogurt dip, for serving Instructions: Preheat grill to medium-low heat. Chop the salmon meat by using a knife or a food processor, being careful not to pulverize the meat. Mix the salmon meat with cilantro, ginger, lemongrass, garlic and salt. Form little patties directly onto the skewers using your hands. Make sure the patties are firmly attached to the skewers before putting them onto the grill. Brush the grill with olive oil. Grill the skewers until salmon is just cooked through, about 2 to 3 minutes per side. Remove the kebabs from the grill and serve immediately with plain yogurt or favorite yogurt dip. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Albari?o]" 73837,"QATest2 1 cup rice 2 cup milk Instructions: This is just a test recipe. ","[Chardonnay, Riesling, Gewrztraminer]" 73838,"Chunky Blue Cheese and Yogurt Dip 1/4 cup finely chopped shallot 1 teaspoon minced garlic 2 tablespoons freshly squeezed lemon juice 7 ounces Greek-style yogurt, such as Fage Total 1/2 cup good mayonnaise, such as Hellmann's 4 ounces sharp (mountain) Gorgonzola, crumbled 5 dashes Tabasco sauce, or to taste 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons minced fresh chives Crudites and/or crackers, for serving Instructions: Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a food processor fitted with the steel blade. Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky. Add the chives and pulse two or three times, until combined. Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop. Serve with vegetables and/or crackers for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73839,"It's a Wonderful Waldorf 2 Ginger Gold apples (Fuji will substitute) 1 Red Delicious apple 3 tablespoons cider vinegar 1 cup prepared mayonnaise 1 pinch kosher salt Cracked black pepper 3/4 cup toasted walnuts, crushed 1 cup golden raisins 2 teaspoons curry powder 2 stalks celery, thin bias cut 1/3 cup fresh mint, chiffonade 1/2 red onion, julienned 1 head romaine lettuce, heart only Instructions: Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.
In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, and mint. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73840,"Pumpkin-Ricotta Pancakes with Chunky Apple-Raisin Sauce 2 cups all-purpose flour 3/4 cup granulated sugar
1 heaping teaspoon baking powder
1/2 teaspoon cinnamon
Kosher salt
1 cup pumpkin puree
1 cup ricotta
3/4 cup whole milk
1 teaspoon vanilla extract
4 large eggs, separated
Unsalted butter, as needed
Powdered sugar, optional
5 tablespoons unsalted butter 4 Granny Smith apples, peeled and cut into 1/2-inch dice, and tossed with the juice of 1 lemon
3/4 cup apple cider
1 whole cinnamon stick
2 star anise
1/4 cup packed dark or light brown sugar
1 cup maple syrup 1 cup golden raisins
Instructions: For the pancakes: Preheat the oven to 200 degrees F. In a large bowl, combine the flour, granulated sugar, baking powder, cinnamon and a pinch of salt. Make a hole in the center of the flour mixture and add the pumpkin, ricotta, milk, vanilla and egg yolks and mix gently to combine. In a medium bowl, combine the egg whites with a pinch of salt. Using a mixer or whisk, beat the egg whites until they hold stiff peaks and look very fluffy, like snowdrifts. Using a rubber spatula, scoop a third of the egg whites into the pumpkin batter and fold to gently combine. Repeat this process two more times until all the whites have been added. Do this gently but quickly ? the idea is to not squish the air out of the egg whites. This is the secret to keeping the pancakes fluffy! Place a griddle over medium-high heat. When the pan is hot, drop a pat or two of butter onto the griddle. Once melted, schmear the butter around and wipe up any excess with a paper towel. Using a 2-ounce ladle, spoon ladlefuls of batter onto the buttered griddle to create 3-inch pancakes. Let the pancakes cook until bubbles appear on the surface, burst, and then stay open ? this will take about 5 minutes. Flip the pancakes and cook the second side until golden brown. Re-butter the griddle and repeat until all the batter is gone or everyone is full. Hold the finished pancakes in the warm oven. For the compote: Melt the butter in a large saucepan over medium heat. Add the apples, cider, cinnamon stick, star anise and brown sugar. Bring to a boil and reduce to a simmer (BTB, RTS), then continue cooking until the liquid has reduced by half, 5 to 7 minutes. Add the maple syrup and raisins. Simmer for another 3 to 4 minutes or until slightly thickened. Remove from the heat and serve spooned over the pancakes, dusted with powdered sugar if desired. Try not to eat too many. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 73841,"Cinnamon French Toast 1 cup Egg Beaters? Original (1 cup = 8 oz) 1/3 cup fat free milk 1 teaspoon ground cinnamon 1 teaspoon vanilla extract PAM? Original No-Stick Cooking Spray 10 slices Healthy Choice? Multi-Grain Bread or French bread Maple-flavored syrup, optional Instructions:

1. Preheat oven to 200 degrees F. Whisk together Egg Beaters, milk, cinnamon and vanilla in shallow medium bowl; set aside. Spray large nonstick skillet with cooking spray; heat over medium heat.
2. Dip 3 or 4 of the bread slices into Egg Beaters mixture, turning to evenly coat both sides of each slice. Add to skillet; cook 3 minutes on each side, or until golden brown on both sides.
3. Place toast slices on baking sheet; cover with foil. Place in oven to keep warm. Repeat with remaining Egg Beaters mixture and bread slices. Serve with syrup, if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 73842,"Tex-Mex Egg Rolls With Creamy Cilantro Dipping Sauce 1 (5-ounce) package yellow rice 1 teaspoon salt 1 pound ground hot pork sausage 1 (15-ounce) can black beans, rinsed and drained 1 (14.5-ounce) can Mexican-style diced tomatoes, undrained 2 cups (8 ounces) shredded Monterey Jack cheese 6 green onions, finely chopped 1 (1.25-ounce) package taco seasoning mix 28 egg roll wrappers 1 large egg, lightly beaten 4 cups peanut oil Creamy Cilantro Dipping Sauce, recipe follows Garnish: fresh cilantro sprigs
   2 (10-ounce) cans Mexican-style diced tomatoes 1 (8-ounce) package cream cheese, softened 2 cups loosely packed fresh cilantro leaves (about 1 bunch) 1 cup sour cream 3 garlic cloves, minced finely chopped fresh cilantro leaves for garnish Instructions: Cook rice according to package directions, using 1 teaspoon salt. Cool completely. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool. Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal. Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired. Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 73843,"Curried Pea Soup with Frizzed Ginger 2 tablespoons unsalted butter 1 small onion, cut into small dice 1 celery stalk, cut into small dice 1 leek (white part only) well washed, quartered, and thinly sliced crosswise Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper 2 teaspoons curry powder
2 quarts homemade vegetable stock, recipe follows, or low-sodium store-bought vegetable broth, hot Herb sachet of 1 bay leaf and 2 thyme sprigs, tied in cheesecloth 3 cups fresh shelled peas (from 2 1/2 pounds peas in the pod)
1 cup creme fraiche or sour cream Frizzled Ginger, recipe follows 1/2 cup olive oil 2 large Spanish onions, quartered
1/2 head celery, roughly chopped 1 large leek, split, well washed, and cut into large pieces
2 large carrots, peeled and roughly chopped 1 (15.5-ounce) can crushed tomatoes 1 cup sliced button mushrooms 2 pounds Idaho or russet potatoes, quartered 5 flat-leaf parsley sprigs 2 thyme sprigs
2 garlic cloves, smashed 1/2 teaspoon fine sea salt
1/2 teaspoon black peppercorns 2 whole cloves 1 cup vegetable oil
1 knob ginger (about 4 ounces) Fine sea salt Instructions: Melt the butter in a large heavy-bottomed pot over medium-high heat. Add the onion, celery, and leek and season with salt and pepper. Saute the vegetables until they are softened but not browned, about 5 minutes. Add the curry powder, stir, and cook for 2 minutes more.
Add the stock and herb sachet to the pot. Bring to a boil over high heat, then lower the heat and let simmer until the vegetables have completely softened, 10 to 12 minutes. Add the peas and simmer for an additional 10 minutes. Use tongs to remove and discard the herb sachet.
Use an immersion blender to puree the soup in the pot, or puree it in batches in a standing blender, then return the soup to the pot over medium heat. Stir in the creme fraiche, being careful not to let the soup return to a boil. (If you like, reserve a few tablespoons of the creme fraiche to drizzle over each serving.)
Divide soup among individual bowls and serve at once, topping each serving with a drizzle of creme fraiche, if desired, and a few pieces of frizzled ginger. Pour the oil into a heavy-bottomed stockpot or lobster pot. Add all the other ingredients and cook, stirring, over medium-low heat until the vegetables have all softened but not colored, about 15 minutes. Pour in 6 quarts water, raise the heat to high, and bring the water to a boil, then lower the heat and let the liquid simmer for 2 hours. Carefully strain the stock through a fine-meshed strainer set over a large bowl or pot, pressing down on the solids with a wooden spoon to extract as much liquid and flavor as possible. Let the stock cool, then refrigerate for up to 1 week or freeze in batches to be thawed and used as needed.
Pour oil into a small pot and heat to 265 degrees F. Shave the ginger into a fine julienne using a Japanese mandoline, vegetable slicer, or very sharp thin-bladed knife. Adds the ginger crisps to the oil, frying them until crispy, about 1 minute; use a slotted spoon to remove them to a paper towel-lined plate to drain. Salt as soon as it hits the paper. These crisps can be held at room temperature for up to 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 73844,"Slow-Cooker Whole Chicken Nonstick cooking spray 2 1/2 teaspoons sweet paprika 1 1/2 teaspoons garlic powder 1 1/2 teaspoons freshly ground pepper 1 teaspoon kosher salt 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin One 4- to 5-pound whole chicken, giblets removed, excess fat trimmed 1 cup ketchup 1/4 cup apple cider vinegar 1/2 cup packed light brown sugar 2 tablespoons yellow mustard 1 teaspoon kosher salt 1 teaspoon chili powder 1 teaspoon onion powder 3/4 teaspoon garlic powder 1/4 teaspoon cayenne 1/4 teaspoon freshly ground pepper Instructions: Coat the insert of a 6-quart slow cooker with cooking spray and place 3 to 4 canning jar lid bands (without the flat metal rounds) in the bottom. Combine the paprika, garlic powder, pepper, salt, coriander and cumin in a small bowl. Dry the chicken well and turn it upside down. Cut a 1-inch-long slit in the skin between the thigh and the backbone on each side. Rub the spice mixture all over the chicken, making sure both sides are evenly coated, and place the chicken in the slow cooker on top of the lid bands. Cover and cook on low until the chicken is tender and cooked through, about 7 hours.
Meanwhile, make the barbecue sauce: Combine the ketchup, vinegar, brown sugar, mustard, salt, chili powder, onion powder, garlic powder, cayenne and pepper in a medium microwave-safe bowl and microwave for 4 minutes, stirring once halfway through, until the sugar and spices are dissolved and the sauce is thickened. Let cool completely.
When the chicken is ready, remove the lid from the slow cooker and brush the chicken with barbecue sauce to cover well and let it rest for 10 minutes. Carefully lift the chicken from the slow cooker by putting tongs into the cavity, and sliding a spatula underneath and transfer it to a platter. Serve additional barbecue sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 73845,"Mixed Berries with Ginger Syrup and Tarragon 1 cup sugar 1 cup water Juice of 1 lemon 1 knob ginger, sliced into coins Few tarragon sprigs, leaves stripped off and stems chopped and reserved 1/2 pint raspberries 1/2 pint blackberries 1/2 pint blueberries Instructions: In a small saucepan, combine the sugar, water, lemon juice, ginger, and tarragon stems. Heat until sugar has dissolved. Set aside to cool. Strain. Combine the berries in a large serving bowl. Pour the simple syrup over the berries. Chop the tarragon leaves and add to the bowl. Toss gently to coat. Serve on cake, with whipped cream or just as is. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 73846,"Halibut Cheek Fritters with Salad and Chips 2 cups all-purpose flour 2 tablespoons chopped chives 1/8 teaspoon kosher salt 4 egg yolks 1 cup milk 1 cup pale ale 3 quarts vegetable oil 2 large Yukon gold potatoes 2 small taro roots 2 lotus roots 1 sweet potato 1 yam 2 plantains Kosher salt 4 egg whites 1/8 teaspoon white vinegar or lemon juice 8 (8-ounce) halibut cheeks (or grey cod), de-boned 12 ounces mesclun or micro greens 1/2 cup lobster oil (or walnut oil) 3 tablespoons malt vinegar Salt and pepper 1 lemon, cut in wedges, for garnish Instructions: Combine flour and chives with salt in a large bowl. Make a hole in the middle. Put egg yolks in the hole and beat into the flour with a whisk. Add milk and mix. Slowly pour in the beer, mixing constantly. Cover and refrigerate for 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 73847,"Baked Halibut with Wine and Herbs 4 sprigs thyme 8 sprigs parsley 2 bay leaves, preferably fresh 8 cloves garlic, smashed 2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish Kosher salt and freshly ground black pepper 3/4 cup dry vermouth 4 tablespoons extra-virgin olive oil 2 teaspoons freshly squeezed lemon juice 12 cherry or pear, red and yellow tomatoes, for garnish Optional serving suggestion: Tapenade, recipe follows 1/2 cup pitted and chopped kalamata olives 1 tablespoon extra-virgin olive oil 1 teaspoon fresh thyme leaves 1 teaspoon finely grated lemon zest Freshly ground black pepper Instructions: Preheat oven to 450 degrees F. In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes. Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes. To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 73848,"Quickest Mac and Cheese 1 cup heavy cream 1 ounce cream cheese, at room temperature
1/4 teaspoon garlic salt
1/2 cup grated sharp Cheddar 2 slices American cheese
3 cups cooked cavatappi pasta Instructions: Heat the heavy cream, cream cheese and garlic salt in a medium cast-iron skillet over high heat. As the edges start to bubble, gently whisk the cream cheese until it is evenly incorporated into the heavy cream, about 1 minute. Allow to cook for 15 seconds so the mixture thickens. Add the Cheddar and American cheese and continue whisking. Pour the sauce over the pasta, stir and serve immediately! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73849,"Pinwheels 3 Ways Two 8-ounce blocks cream cheese, softened 1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas 2 burrito-size jalapeno-Cheddar tortillas
1 cup spinach leaves, chopped One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
4 slices Swiss cheese 8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
4 slices pepper jack cheese 1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers
Instructions: For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla. For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside. For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside. For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours. Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 73850,"Seared Ahi Tuna Taco with Asian Slaw and Plum sauce 1/4 head napa (Chinese) cabbage, chopped 1/4 cup small diced red bell pepper 1/4 cup small diced yellow bell pepper 1/4 small diced green bell pepper 1/4 small diced red onion 1/2 cup mayonnaise 1 tablespoon rice wine vinegar 1 tablespoon sugar 2 ounces sesame oil 1 tablespoon black sesame seeds 2 tablespoons vegetable oil 1 clove garlic, minced 1 teaspoon fresh ginger, grated on microplane or small holes on box grater 1 piece star anise 1/4 cup rice wine vinegar 1/4 cup sugar 1 (8-ounce) can plum halves, in syrup 1 (4-ounce) piece fresh ahi (yellowfin) tuna 1/4 cup coarse ground black pepper 1 teaspoon salt 1 tablespoon vegetable oil Instructions: For the taco shells: Cut the wonton skins using a 2-inch circle cutter. Use a taco shell basket and deep fry wontons until golden brown and firm. Remove taco shells from oil, allow to cool and season with sea salt. For the Asian slaw: Combine cabbage, peppers and onions in a medium sized mixing bowl. In a separate bowl, combine mayonnaise, 1 tablespoon rice vinegar, 1 tablespoon sugar, sesame oil, and sesame seeds. Mix well and combine with cabbage and peppers to marinate for about 1/2 hour. For the plum sauce: Preheat a medium saucepan over medium heat. Once pan is hot, add vegetable oil, garlic, ginger, and star anise. Saute for about 45 seconds, or until garlic has started to cook. Add 1/4 cup rice vinegar, 1/4 cup sugar, and canned plums. Continue to saute until all ingredients are soft and set aside to cool. Once cooled, puree plum mixture in a vertical blender and reserve for taco assembly. For the Tuna: Cut tuna into logs about 1-inch by 1-inch by 4-inches. Coat liberally with pepper and a little salt. Heat a saute pan until very hot; add 1 tablespoon vegetable oil and the sear tuna on all sides for about 15 seconds per side. Make sure to just sear outside of tuna and not allow inside to cook. Remove from heat and refrigerate promptly. Once cooled, slice into 1/8-inch thick slices. For Taco Assembly: Fill each taco shell with a little Asian slaw, place a slice of tuna on top of slaw, and then drizzle with a little plum sauce. Enjoy! ","[Pinot Grigio, Sauvignon Blanc, Riesling, Grenache Blanc]

" 73851,"Anti-Bullying Dodge Ball Cupcakes, aka Peanut Butter and Jelly 4 drops burgundy food color 4 drops red food color 1 pound cream cheese, at room temperature 6 ounces powdered sugar 1 teaspoon vanilla extract 4 ounces (1 stick) butter, at room temperature Seedless raspberry jam, for filling and glaze 6 ounces rolled fondant Black food color for stamping ink
Small cookie cutter 1 inch or smaller
Adjustable stamp that can spell out bullying
Red edible marker 156 grams (about 5 1/2 ounces) all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 egg 177 grams (about 6 1/4 ounces) sugar 1 1/2 tablespoons vegetable oil 3/4 teaspoon vanilla extract 1/8 teaspoon almond extract 1/2 cup buttermilk 100 grams (about 3 1/2 ounces) peanut butter Nonstick baking spray Instructions: For the cupcakes: Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the flour, baking soda, baking powder and salt. Whisk to fully incorporate and set aside.
In a medium mixing bowl, mix together the egg, sugar, oil, vanilla and almond extracts. Add the wet to the dry and fully incorporate. Mix in the buttermilk and peanut butter. Once all the lumps are out, mix in 1/4 cup water.
Prepare a cupcake pan with nonstick spray and liners. Add batter to just over half full and bake until the cupcakes spring back when touched, 20 to 25 minutes. For the frosting: In the bowl of a stand mixer with a paddle attachment, cream the butter until light and fluffy. While it's mixing, add bits of cream cheese, 2 to 3 ounces at a time until all the cream cheese is incorporated. Make sure to scrape down the bowl frequently. When you are satisfied that the butter and cream cheese are evenly mixed and there are no lumps, add the powdered sugar and mix to incorporate. When all the lumps are out, add the vanilla and food coloring and mix to incorporate. For the glaze: Combine equal parts seedless raspberry jam and water, heat in the microwave until liquid, stirring to make sure it's fully combined. For the garnish: Roll the fondant out about 1/8-to-1/4-inch thick. Cut out 12 circles, one for each cupcake. Allow the fondant to harden a bit, and then stamp the word bullying on all the circles. Use the red marker to make the circle and slash sign on top of the bullying word. To assemble: Core and fill the cupcakes with raspberry jam. Using a round tip, pipe small round balls of cream cheese frosting on the top of the cupcakes. Make a second layer of balls so the cupcake looks like it has a pile of dodge balls on top of it. Dip the top of the cupcakes in the raspberry glaze and place the garnish on top ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73852,"Shrimp in Lemon Sauce: Garides Avgolemeno 24 large shrimp, cleaned and deveined 1/2 cup olive oil 1 tablespoon chopped fresh oregano 1 tablespoon minced garlic 1 cup fish broth 1/2 cup finely chopped tomatoes 2 eggs 1/3 cup lemon juice 1 teaspoon crushed red pepper Salt and freshly ground black pepper 2 tablespoons chopped fresh parsley 6 wooden skewers, soaked in hot water for 30 minutes Instructions: Marinate the shrimp in the olive oil, oregano, and garlic 30 minutes Preheat a grill. Preheat an oven to 450 degrees F. Slide 4 shrimp onto each skewer. Place on a hot grill and mark on both sides quickly, not cooking them through. Put them in a baking dish and pour the fish broth over the shrimp with the tomatoes and place in the oven for about 4 minutes. Remove from the oven, take the shrimp out of the baking dish, and place on a platter. In a bowl whisk together the eggs and lemon juice. Slowly pour in the fish broth with the tomatoes and incorporate it until foamy. Season with salt and pepper. Pour it over the shrimp and sprinkle with parsley. Serve warm, as an appetizer. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73853,"Poppy Seed Braid 4 tablespoons (60 ml) warm water, 105 degrees F - 115 degrees F (40 degrees C - 46 degree sC) 1 package (1 Tablespoon) active dry yeast 1/3 cup (80 ml) milk 1/4 cup (56 g) unsalted butter 1/3 cup (80 ml) honey 1/2 teaspoon salt 1 large egg 2 1/4 cups (281 g) unbleached, all-purpose flour plus additional for final mixing and rolling dough 1 1/3 cups (320 g) Poppy Seed Filling (See Recipe) 1 large egg plus 2 tablespoons (30 ml) milk for brushing braid Instructions:

1. To proof the yeast, combine warm water and yeast. Stir slowly to combine. Set aside for 5 minutes.
2. Scald the milk in a small saucepan, then add the butter and honey; cool to 110 degrees F to 115 degrees F (43 degrees C - 46 degrees C).
3. Place the flour and salt into the Vitamix Dry Grains container and secure lid.
4. Select Variable 1.
5. Turn machine on and slowly increase speed to Variable 6.
6. Blend until a hole forms in the center of the mixture, about 5 seconds.
7. Select Variable 3.
8. Turn machine on and remove the lid plug. Pour egg, yeast mixture, and milk mixture through the lid plug opening. Stop machine and replace the lid plug.
9. Select High speed. Slowly turn the machine On and Off two times. Stop machine and remove lid.
10. While the dough rests, lightly grease a large bowl with vegetable cooking spray or shortening.
11. Use a wet nylon spatula to scrape the sides of the Vitamix container. Pull the dough away from the container sides and into the center of the mixture. Replace lid.
12. Select High speed. Slowly turn machine On and Off five times.
13. Add additional water, 1 Tablespoon at a time, only if dough seems exceptionally dry. Repeat process five times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
14. To remove the dough from the container, turn the machine On and Off five times (to assist in lifting the dough up and away from the blades). Invert the container over the greased bowl and allow the dough to fall into the bowl. Turn the dough once to coat the entire surface; cover with a clean kitchen towel and let rise for 20 to 30 minutes.
15. Transfer the dough to a floured work surface. Roll it into a large rectangle, turning and flouring often, about 9-inches x 15 inches (23 cm x 38 cm) in size.
16. Cut the dough lengthwise into thirds, so that you have 3 strips 9-inches x 5-inches (23 cm x 13 cm) in size (a pizza cutter works well for this).
17. Spread the center of each section with the Poppy Seed Filling. Dampen both ends of each strip and also dampen one long side with warm water.
18. Roll each third lengthwise so that the poppy seeds are rolled inside jelly roll style. Seal the wet edges and then seal both ends of the strands.
19. Line up the three strands on a parchment paper lined baking sheet (seam sides down). Braid the 3 strands loosely so the dough has room to expand. Seal the ends with your fingers and some additional water and tuck the sealed portion under the braid so the strands won't come apart during baking.
20. Cover with a clean, dry kitchen towel and let rise for about 20 to 25 minutes.
21. Brush braid surface with the egg and milk mixture. Bake in a heated 350 degrees F (180 degrees C) oven for 35 to 40 minutes or until golden brown and braid reaches an internal temperature of 190 degrees F (88 degrees C) when tested with an instant read thermometer.
22. Cool on a wire rack 10 minutes, then very carefully slide from the pan and allow to cool completely on a wire rack before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73854,"Dal Soup 2 tablespoons grape seed oil 1 tablespoon chopped fresh garlic 2 tablespoons garam masala, recipe follows 1 tablespoon cumin seeds 1 teaspoon turmeric 1 cup chopped tomatoes 1 cup brown lentils 5 cups water Pinch salt and freshly ground black pepper Few fresh cilantro sprigs, for garnish 1/2 cup coriander seeds 1/2 cup cumin seeds 1/4 cup dried curry leaves* (See Cook's Note) 2 tablespoons black peppercorns 2 tablespoons brown mustard seeds 5 whole cloves 2 black cardamom pods 2 cinnamon sticks 2 bay leaves 2 dried red chiles Instructions: Heat the oil in a skillet over medium-high heat until it begins to get hot. Add the garlic, garam masala, cumin seeds, and turmeric and cook for 20 seconds. Add the tomatoes and cook for 2 minutes. Add the lentils and water and bring to a boil. Turn the heat to low and cook until the lentils are tender, about 30 minutes. Serve in a bowl and garnish with fresh cilantro sprigs. Preheat the oven to 325 degrees F. Combine the coriander seeds, cumin seeds, curry leaves, black peppercorns, mustard seeds, cloves, cardamom pods, cinnamon sticks, bay leaves, and chiles on a baking sheet and toast in the oven for 15 minutes.
    Transfer the mixture to an electric spice grinder, or use a mortar and pestle and grind by hand. Grind to a fine powder. Store the garam masala in an airtight container for up to 3 months. ","[Rioja, Barolo, Pinot Noir, Syrah]

" 73855,"Vegetable Frittata 3 large eggs, plus 3 egg whites 3/4 cup 2% reduced-fat cottage cheese 4 ounces smoked gouda cheese, shredded (about 1 cup) 1 teaspoon minced fresh rosemary 3 cloves garlic, thinly sliced 2 tablespoons extra-virgin olive oil 1 medium onion, chopped Kosher salt 1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed 2 tablespoons grated parmesan cheese 1 scant teaspoon paprika 4 slices multigrain bread Instructions: Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary. Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes. Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73856,"Chouxquettes 1 cup water 8 tablespoons (1 stick) unsalted butter 1/2 teaspoon salt 3 tablespoons granulated sugar 1 cup all-purpose flour 4 to 5 eggs 1 teaspoon orange flower water French coarse white sugar, as needed Instructions: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt and granulated sugar to a rolling boil over medium high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture. Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 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 the 1 more egg and mix until incorporated. Stir in the orange flower water. Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 1-inch kisses. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the dough with the egg wash (you may not use all the egg wash). Sprinkle with the French coarse sugar. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown and have no more yellow pastry color showing, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 73857,"Tart and Tangy Rib-Eye Steaks 1/4 cup whole-grain mustard 1/4 cup steak sauce 1 tablespoon crushed garlic 1 tablespoon dried parsley 4 rib-eye steaks, approximately 1 1/2 to 2 pounds total 2 tablespoons steak seasoning Instructions: Preheat grill to medium-high heat In a large resealable plastic bag combine mustard, steak sauce, garlic, and parsley. Massage the bag to combine the ingredients. Place steak into bag with the marinade and massage bag to coat steaks. Allow to marinate for a least 30 minutes or as long as overnight, refrigerated. Remove steaks from bag and sprinkle both sides with the steak seasoning. Place on a well oiled grill and cook 4 minutes per side for medium-rare. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73858,"Mascarpone and Bacon Stuffed French Toast with Chorizo and Clams 6 slices brioche bread, sliced 1-inch thick 1 cup mascarpone cheese 6 slices bacon, cooked crisp 2 cups heavy cream 2 eggs 1 tablespoon minced fresh rosemary Pinch salt 3 tablespoons unsalted butter, divided 2 tablespoons diced chorizo 12 little neck clams, cleaned 1 cup chicken stock Instructions: Cut each slice of brioche bread in half diagonally. Make a deep slit into the bread from the cut side.
In a food processor, blend together the mascarpone cheese and bacon. Using a spatula, take the bacon cheese mixture and spread it into the slit in the bread.
Whisk together the cream, eggs, rosemary, and salt.
Place each piece of bread into the egg mixture and soak for a few seconds. Place the egg-coated bread on a cooling rack set over a baking sheet to drain a little bit.
In a large saute pan, heat 2 tablespoons butter over medium heat. Add the soaked brioche slices and cook until golden brown on both sides, about 3 minutes per side.
In another saute pan, melt 1 tablespoon butter over medium heat. Add the chorizo. Saute until crisp, then add the clams. Cook for 2 minutes then carefully pour in the chicken stock. Simmer the mixture until the clams open up. Turn off the heat. Place the French toast and clams on a plate, spoon the chorizo broth over both. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 73859,"Eat-Your-Veggies Pork Scallion Meatballs Nonstick cooking spray, for coating the baking sheet 4 cups store-bought coleslaw mix
1 pound ground pork
1 tablespoon grated fresh ginger (from a 1-inch piece) 1 tablespoon rice vinegar 1 tablespoon soy sauce 2 cloves garlic, minced 1 large egg 4 scallions, chopped
Kosher salt and freshly ground black pepper 6 large Bibb lettuce leaves (from 1 head) Garlic chili sauce, such as Sriracha, for serving
1 cup ponzu sauce Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray. Add the coleslaw to a large microwave-safe bowl. Pour in 1/4 cup water, cover and cook on high until tender and translucent, about 7 minutes. Let cool slightly.
Add the pork, ginger, vinegar, soy, garlic, egg, all but 1 tablespoon of the scallions, 1/2 teaspoon salt and a few grinds of pepper to the coleslaw mix. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes. Put 3 meatballs on each lettuce leaf, sprinkle with the reserved scallions and drizzle with garlic chili sauce. To eat, fold each leaf like a taco and dip into the ponzu sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73860,"Strawberry Shortcake Lush Nonstick cooking spray, for the baking dish 5 tablespoons unsalted butter, melted 1 tablespoon granulated sugar Two 5.3-ounce boxes shortbread cookies, placed in a resealable plastic bag and crushed with a rolling pin One 8-ounce package cream cheese, at room temperature 5 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract Pinch kosher salt One 12-ounce container frozen whipped topping, such as Cool Whip, thawed 4 cups diced strawberries (from about 2 pints) One 3.4-ounce package instant vanilla pudding (plus required ingredients) Instructions: Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed cookies in a medium bowl. Press the mixture into the prepared baking dish and freeze to set, about 15 minutes. Combine the cream cheese, confectioners' sugar, vanilla and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then top with 2 cups of the diced strawberries. Refrigerate for 15 minutes to set.
Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate at least 2 hours to set.
Before serving, sprinkle the remaining cookie crumbs and diced strawberries over the top.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 73861,"Red, White, and Blue Jelly Bean Cookies 1/2 cup butter 1/3 cup sugar 1 egg 1 teaspoon vanilla extract 3/4 cup flour 1/4 teaspoon salt 1/4 cup blueberry jelly beans 1/4 cup cherry jelly beans 1/4 cup white jelly beans Instructions: In a food processor or with an electric mixer, incorporate butter and sugar. Mix in egg and vanilla. Mix in flour and salt. Drop a heaping teaspoon on a greased baking sheet, permitting enough space for the cookie to spread about 3 1/2 inches. Press about 3 jelly beans into each cookie. Bake in a preheated 350 degrees for 8 to 10 minutes or until edges just begin to brown. Let cool on a baking rack. Store in a cookie monster-proof container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73862,"Grilled Sesame Chicken Lettuce Cups 1/4 cup low-sodium soy sauce 1/4 cup rice vinegar 3 tablespoons toasted sesame oil 1 tablespoon grated peeled fresh ginger 1/2 teaspoon Chinese five-spice powder 1 1/2 pounds chicken cutlets (about 5) 2 small eggplants (about 12 ounces), sliced 1/2 inch thick 1 pint grape or cherry tomatoes, halved 3 scallions, thinly sliced 1/2 cup fresh cilantro and/or mint, roughly chopped 2 to 3 small heads Bibb or Little Gem lettuce, leaves separated 1/3 cup peanuts or cashews, roughly chopped Instructions: Preheat a grill to medium high. Whisk the soy sauce, vinegar, 2 tablespoons each sesame oil and water and the ginger in a large bowl. Remove 1/4 cup of the dressing to a medium bowl; set aside. Whisk the five-spice powder into the large bowl and add the chicken; toss to coat and set aside to marinate, 10 minutes. Meanwhile, brush the eggplant slices on both sides with the remaining 1 tablespoon sesame oil. Grill until well marked and tender, 3 to 4 minutes per side; transfer to a cutting board and let cool slightly. Roughly chop the eggplant and add it to the bowl with the reserved sesame dressing. Add the tomatoes, scallions and herbs; toss to coat. Remove the chicken from the marinade, letting the excess drip off. Grill until well marked, 3 to 4 minutes, then flip and continue grilling until cooked through, about 2 more minutes. Transfer to a cutting board and let cool 5 minutes, then slice. Serve the chicken and eggplant salad in the lettuce leaves with the eggplant salad; top with the nuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 73863,"Macaroni and Cheese Carbonara Unsalted butter, for the baking dish 1 tablespoon olive oil 1 1-inch-thick slice pancetta, cut into small dice 4 cloves garlic, finely chopped 3 tablespoons all-purpose flour 5 cups whole milk, or more if needed, hot 4 large egg yolks, lightly whisked 2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon cayenne pepper 2 cups (8 ounces) grated asiago cheese, plus more for the top 1 1/2 cups (6 ounces) grated Irish white cheddar cheese, plus more for the top 1 1/2 cups (6 ounces) grated American cheddar cheese, plus more for the top 1 cup (4 ounces) grated aged fontina cheese, plus more for the top 1/2 cup freshly grated parmesan cheese, plus more for the top Kosher salt and freshly ground black pepper 1 pound elbow macaroni, cooked just under al dente 1/2 cup coarsely chopped fresh flat-leaf parsley leaves Instructions: Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time. Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish. Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 73864,"Spoonbread 4 tablespoons unsalted butter 1 cup plus 1 tablespoon stone-ground cornmeal 2 1/2 cups half-and-half 3/4 teaspoon kosher salt 3 large eggs, separated 1 1/2 teaspoons baking powder 1 tablespoon thinly sliced chives Pinch cayenne pepper Tomato Salad with Herbs, recipe follows 1 tablespoon sherry wine vinegar 1/2 teaspoon kosher salt, plus more as needed Freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil 1 1/2 pounds assorted vine-ripened heirloom tomatoes, cored and cut into 1/2-inch wedges 1/4 cup mixed minced fresh herbs, like parsley, basil, chives, tarragon, dill or mint 2 scallions (white and green), thinly sliced Instructions: Position a rack in the lower third of the oven and preheat to 375 degrees F. Lightly butter a 1 1/2 quart souffle dish or casserole with 1 tablespoon of the butter and dust with 1 tablespoon of the cornmeal. In a medium saucepan, scald the half-and-half and remaining butter over medium-high heat. While whisking constantly, gradually pour in the cornmeal and salt. Lower the heat and simmer, while whisking, until thickened, about 3 minutes. Scrape the cornmeal mixture into a bowl and whisk in the egg yolks, one by one. Whisk in the baking powder, chives, and cayenne. In a clean non-reactive bowl, whip the egg whites to soft peaks. Lightly mix a quarter of the whites into the cornmeal mixture to lighten it, and then fold in the rest with a rubber spatula. Pour the batter into the prepared dish and bake until puffed and golden brown, 45 to 50 minutes. Serve immediately as a side dish or as a main course with tomato salad. In a large serving bowl, whisk together the vinegar, salt, pepper, and olive oil. Add the tomatoes, herbs, and scallions and toss to combine. Season with salt and pepper, if needed. Set aside for 5 minutes to allow the flavors to come together. Serve. Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73865,"Cornbread Panzanella 3 slices thick-cut bacon Day-old Cornbread, recipe follows, cut into 1-inch cubes Vegetable oil, for the pan, optional 1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
3 cloves garlic, minced
Kosher salt and freshly ground black pepper 2 pounds heirloom tomatoes, cut into bite-size pieces (about 6 cups)
1 cup fresh basil leaves, coarsely chopped, plus more for garnish, optional 2 tablespoons capers
1 English cucumber, seeded and cut into half-moons (about 2 cups)
1 small red onion, halved and very thinly sliced (about 1 1/2 cups)
Vegetable shortening or cooking spray, for the pan 1 cup all-purpose flour
1 cup plain cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons vegetable or canola oil
1 large egg
Instructions: Cook the bacon in a large cast-iron skillet over medium-high heat until browned and crisp, 5 to 8 minutes. Remove the bacon to a paper towel-lined plate to cool, reserving the drippings in the skillet, then chop. Add half of the Cornbread cubes to the hot bacon drippings in the skillet and brown on all sides, 5 to 8 minutes. Remove from the skillet and let cool. Add vegetable oil to the skillet if it becomes dry, then brown the remaining cornbread cubes. Let cool. Whisk together the olive oil, vinegar, mustard and garlic in a large bowl. Season with salt and pepper. Add the tomatoes, basil, capers, cucumber and onion. Toss well to coat. Cover and refrigerate until ready to serve, or serve right away. Just before serving, add the cornbread cubes and bacon and toss. Garnish with additional basil, if desired. Preheat the oven to 400 degrees F. Lightly grease a 9-inch baking pan with vegetable shortening or cooking spray. Combine the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, butter, vegetable oil and egg in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.) Bake the cornbread until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Let cool on a wire rack. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73866,"Candy Cane Cookies 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup superfine sugar, plus more for rolling 1/4 teaspoon salt 1 large egg 1 teaspoon pure vanilla extract 1/4 teaspoon pure peppermint extract (optional) 2 cups all-purpose flour Red sanding sugar Instructions: Beat the butter, superfine sugar and salt in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, vanilla and peppermint extract. Reduce the mixer speed to low and beat in the flour until incorporated. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 1 hour or overnight. Line 2 baking sheets with parchment paper. Spread some red sanding sugar and superfine sugar on separate plates. Gently roll heaping teaspoonfuls of dough into short logs with your hands. One at a time, roll half of the logs in red sanding sugar to form 4-inch strands. Repeat with the remaining logs and superfine sugar. Twist 1 strand of each color together, then arrange on the prepared baking sheets, about 2 inches apart, and bend the tops to form candy canes. Refrigerate until firm, about 15 minutes. Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are set and lightly browned around the edges, 11 to 13 minutes. Let cool completely on the baking sheets. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73867,"Brown Sugar Wheat Scones 2 cups all-purpose flour 1 3/4 cups whole wheat flour 1/4 teaspoon salt 1/4 cup light brown sugar, packed 3 tablespoons baking powder 8 tablespoons (1 stick) cold unsalted butter, cut into pieces 1 1/4 cups whole, 2 percent fat, or 1 percent fat milk 1 cup currants or raisins 2 tablespoons heavy cream 2 tablespoons light brown sugar Instructions: Preheat the oven to 375 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flours, salt, sugar and baking powder at low speed. With the mixer running, add the butter and mix until coarse and sandy. Add the milk and mix until almost combined, then add the currants and mix just to distribute them evenly through the dough. Do not overmix; there may still be some flour not mixed in. Turn the dough out onto a lightly floured surface. Knead the dough 10 times. With a lightly floured rolling pin, roll out the dough 1-inch thick. With a biscuit or cookie cutter or a clean empty can, cut out circles about 2 1/2 inches in diameter. Transfer to an ungreased baking sheet with a spatula. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used up. Brush the tops of the scones with cream and sprinkle with brown sugar. Bake until light golden brown, about 15 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 73868,"Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli 8 large eggs 2 1/2 cups mayonnaise 1/2 cup chopped fresh dill, plus dill fronds for garnish 6 tablespoons prepared horseradish 6 heaping tablespoons whole-grain Dijon mustard4 tablespoons capers, drained Salt and freshly ground black pepper 2 loaves Irish brown bread 40 paper-thin slices Irish smoked salmon Instructions: For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes. Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop. Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld. For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini. Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73869,"Biscuit-Topped Beef Stew 4 slices thick-cut bacon, chopped 1 pound chuck roast, cut into 1-inch pieces 3/4 cup medium-diced carrots 3/4 cup medium-diced celery 2 tablespoons all-purpose flour Salt and pepper 1 cup red wine 4 cups beef stock 1 tablespoon chopped fresh thyme 2 garlic cloves, minced 1 cup pearl onions, peeled 1 cup diced button mushrooms 2 tablespoons chopped fresh parsley 2 cups self-rising flour, sifted, plus more for flouring work surface 1/4 cup cold coconut oil (refrigerate to solidify prior to measuring) 3/4 cup cold milk Melted butter, for brushing Instructions: Special equipment: four 10-ounce ramekins For the beef stew: In a heavy saucepan, fry the bacon until crisp. Remove the bacon and reserve. Brown the beef slowly on all sides in the bacon fat and remove. Add the carrots and celery and cook for about 5 minutes. Add the reserved bacon and beef back into the pan. Sprinkle with the flour and some salt and pepper and toss to coat evenly. Add the wine and let it reduce by half, 2 to 3 minutes. Add the beef stock, thyme and garlic. Cover and cook over low heat for 1 hour. Add the onions to the stew and cook for an additional 15 minutes. Add the mushrooms and parsley, season with more salt and pepper and cook an additional 15 minutes. Preheat the oven to 450 degrees F. For the biscuits: In a bowl and using your fingers, mix together the flour and coconut oil very well until the mixture feels crumbly. Add the milk and mix (but don't overmix). Knead the dough just a couple of times, then roll it out to a thickness of 1/2 inch on a floured surface. Cut into 3-inch rounds. Ladle the stew into four 10-ounce ramekins, filling them three-quarters full. Top each with a biscuit round and brush the biscuits with melted butter. Place the ramekins on a baking sheet and bake until the biscuits are golden brown, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73870,"Cheesy Tortilla Chip Frittata 8 large eggs Kosher salt and freshly ground pepper 2 cups tortilla chips, crushed 3 tablespoons extra-virgin olive oil 8 ounces fresh chorizo, casings removed 1 bunch scallions, chopped (white and green parts separated) 1/2 cup shredded Mexican cheese blend 2 romaine lettuce hearts, roughly chopped 3 radishes, thinly sliced 1/2 cup fresh cilantro, plus more for topping Juice of 1 lime 1/2 cup salsa, for serving Instructions: Preheat the oven to 400 degrees F. Whisk the eggs in a large bowl with 1/4 cup water, 1/4 teaspoon salt and a few grinds of pepper. Stir in the crushed tortilla chips and let soak 5 minutes. Heat 1 tablespoon olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Crumble in the chorizo and cook, stirring, until no longer pink, 3 to 4 minutes. Add the scallion whites and cook until softened, 1 to 2 minutes. Spread the chorizo evenly in the bottom of the skillet and pour the egg mixture on top. Top with the cheese and bake until the eggs are browned around the edges and a knife inserted into the center comes out clean, 12 to 14 minutes. Meanwhile, combine the lettuce, radishes, scallion greens and cilantro in a large bowl. Drizzle with the lime juice and the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Slide the frittata onto a cutting board; sprinkle with cilantro. Slice into wedges and serve with the salsa and the salad. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 73871,"Forbidden Fruit 1 strip lime zest 1/2 pint each of blueberries, raspberries, blackberries, halved strawberries 6 dried apricots, diced 2 tablespoons apricot brandy 2 tablespoons peach brandy 2 cups heavy cream 1/2 cup simple syrup (1/2 cup water and 1/2 cup sugar dissolved in a saucepan) 4 dried apricots, diced 1 tablespoon apricot brandy 1 cup sugar 1/2 cup water 1 tablespoon glucose 1 cup sugar 1 vanilla bean 1/2 cup dry white wine 1 strip lemon zest Instructions: Combine sugar, vanilla bean, wine and zests in a medium saucepan. Bring sugar solution to the boil then reduce to a simmer and add the berries. Poach berries for 3 minutes. Remove pan from heat and allow to cool in liquid. While cooling, soak apricots in apricot brandy. Place berries in a food processor along with soaked apricots and peach brandy. Puree until smooth. Whip the heavy cream to stiff peaks. Fold cream into berry puree. Divide the mixture into four 3-inch diameter custard cups. Freeze. Make the sauce: Combine the apricots, apricot brandy and 1/2 cup of the simple syrup. Place in a blender and puree until smooth. Reserve until needed. Make the sugar cage: Combine the sugar, water and glucose in a small saucepan. Stir once with a metal spoon. Place over medium heat for 2 minutes then turn to high. Cook sugar to a very light caramel. While sugar is cooking prepare a small bowl of ice water, enough to just cover the bottom of the saucepan. When sugar is at desired color, immediately remove to the ice water, taking great care not to get any water in saucepan. This mixture can be used right away or reserved and reheated to use in the future. Sugar is at desired consistency when a metal tablespoon dipped into the mixture runs off in a thread like the consistency of honey. The sugar should not be too thin. To form a cage, lightly grease with vegetable oil the outside of a 6-inch metal mixing bowl. Stand the mixing bowl upside down on a piece of aluminum paper. Lightly grease the aluminum paper outside the bowl. Dip a spoon into the sugar and flick the sugar back and forth over the bowl in one direction. Repeat this across the bowl in the other direction, creating a lattice of sugar. Allow to cool for 1 minute. To remove the cage from bowl, using the whole of the hand, gently twist the cage free. Repeat with remaining sugar to create a total of 8 cages. Assemble the dessert: Remove the frozen parfait from the freezer. Run a paring knife around the ramekin to loosen parfait. (If parfait doesn't come out immediately, place the custard cup in warm water for 10 seconds to help loosen.) Place a cage, round side down, in the middle of a serving plate. Unmold parfait in middle of cage and spoon sauce around. Top with another cage to create a dome effect. Place berries around the plate. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 73872,"Chicken Divan with Almonds 1 (2-pound) head broccoli, stems removed 1/4 cup (1/2 stick) butter 1/4 cup all-purpose flour 1 cup chicken broth 1 cup milk Salt and freshly ground black pepper 1/8 teaspoon ground nutmeg 1/2 cup freshly grated Parmesan 3 tablespoons dry sherry 12 slices cooked chicken or turkey 1 cup slivered almonds 1/2 cup heavy cream Instructions: Place a collapsible steamer in a large saucepan with a tight-fitting lid, pour in enough water to just reach the bottom of the steamer, and bring to a boil. Break the broccoli into florets and place them in the saucepan. Steam until just tender, about 5 to 7 minutes and drain. Preheat to oven to 350 degrees F. Butter a shallow 2-quart casserole and set side. In a medium-size saucepan, melt the butter over moderate heat, then add the flour and stir for 1 minute. Gradually add the broth and milk and stir until thickened. Season with salt and pepper; add the nutmeg, 1/4 cup of the cheese, and the sherry. Stir until the cheese melts, and remove from the heat. Arrange the broccoli in the prepared casserole in a single layer, sprinkle the remaining 1/4 cup cheese over the top, arrange the chicken slices evenly over the broccoli, and sprinkle the almonds over the top. In a medium-size mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, fold into the cheese sauce, pour evenly over the chicken and almonds, and bake until bubbly and golden brown, about 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 73873,"Claire Robinson's Dark and Spooky Black decorating sugar, for the glass Juice of 1 lime, plus 1 lime wedge 1/4 cup dark rum 1/4 cup ginger beer or all-natural ginger ale 1 black gummy spider Instructions: Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice. Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider. ","[Rum, Ginger Beer, Cream Sherry]" 73874,"Lemon Cream Salad 10 ounces lemon-lime carbonated beverage 1 cup miniature marshmallows 6 ounces cream cheese 1 (6-ounce) package lemon flavored gelatin 20 ounces frozen red raspberries in syrup, drained 1 (20-ounce) can crushed pineapple, drained 3/4 cup chopped pecans 1 cup whipped topping (recommended: Cool Whip brand) Instructions: In a saucepan over low heat, combine lemon-lime beverage, marshmallows and cream cheese and stir until smooth. Remove mixture from heat and add lemon-flavored gelatin until dissolved. Stir in thr raspberries, pineapple and pecans and chill until mixture is the consistency of unbeaten egg whites. Fold in whipped topping and pour into a lightly oiled 5 cup gelatin mold. Chill until firm and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 73875,"In-the-Husk Corn on the Cob 4 ears fresh corn on the cob, in the husk, silks removed 1 stick (8 tablespoons) unsalted butter, softened
2 tablespoons garlic powder
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
1 cup crumbled feta cheese Instructions: Prepare a grill for medium heat. Throw the corn (in the husk) on the grill and grill, turning occasionally, until the corn is cooked and the husks have char marks, 10 to 15 minutes. Strip the husks off the corn. While the corn is cooking, add the butter, garlic powder, smoked paprika and some salt and pepper to a small bowl and mix well. Spread the butter mixture generously on the corn and sprinkle with the feta cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 73876,"Broccoli-Cheddar Soup 2 slices bacon, chopped 1 bunch scallions, chopped 1 stalk celery, chopped 3 tablespoons all-purpose flour 1 head broccoli, florets and tender stems chopped 2 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1 cup frozen edamame, thawed 3/4 cup half-and-half 1 cup shredded white cheddar cheese Instructions: Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels with a slotted spoon; set aside to drain. Add the scallions and celery to the drippings in the pot and cook until slightly softened, about 2 minutes. Add the flour and cook, stirring, until incorporated. Add the broccoli, chicken broth, 3 cups water, 1 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil. Add the edamame, reduce the heat to medium low and simmer until slightly thickened, about 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Stir in the half-and-half and simmer 5 minutes. Stir in the cheese and continue to cook, stirring, until the soup thickens, about 5 more minutes. Season with salt and pepper. Divide among bowls and top with the bacon.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73877,"Chocolate Scuffins Nonstick cooking spray 3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup coconut oil, at room temperature
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup whole milk
1/3 cup milk chocolate chips
3/4 cup walnuts, chopped
Confectioners' sugar for dusting
Instructions: Preheat the oven to 350 degrees F. Spray a 24-cup mini-muffin tin with cooking spray. Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl. Whisk together the coconut oil and granulated sugar in a large bowl until well combined. Add the egg and vanilla extract and whisk until well mixed. Whisk in the milk, then add the flour mixture and whisk until just incorporated. Stir in the chocolate chips and walnuts. Divide the batter evenly among the muffin cups. Bake until a wooden toothpick inserted into the center of the scuffins comes out clean, about 15 minutes. Cool in the tin on a cooling rack for 5 minutes and then remove from the tin and let cool completely. Dust with confectioners' sugar before serving. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 73878,"Rasam and Ghee Rice 2 to 3 whole tomatoes, pierced a few times 2 tablespoons Rasam Podi, recipe follows 1 tablespoon tamarind paste 1 serrano cl, halved 1 teaspoon turmeric powder Kosher salt 1 tablespoon ghee 1 bunch cilantro, roughly chopped 1 sprig curry leaves 1 teaspoon black mustard seeds Juice of 1 small lime 1 cup jasmine rice (see Cook's Note) 2 tablespoons ghee 1/2 cup crushed roasted peanuts 1/4 cup cilantro stems, minced 3 to 4 black peppercorns Kosher salt 1/2 cup coriander seeds 1/2 cup cumin seeds 1/2 cup black peppercorns 1/2 cup Kashmiri dry red chiles 2 sprigs curry leaves 1/2 cup dry yellow lentils Instructions: For the rasam: Combine the tomatoes and 2 quarts water in a 3- to 4-quart pot. Bring to a simmer over high heat, then add the Rasam Podi, tamarind paste, serrano, turmeric and salt to taste. Simmer for about 5 minutes. Use tongs to transfer the tomatoes to a fine sieve set over a bowl and use the tongs to squeeze out all of the liquid from the tomatoes. Add the tomato juice to the pot. Bring to a boil again and boil for about 30 seconds. In a small cast-iron skillet, combine the ghee, cilantro, curry leaves and mustard seeds and place over medium heat. Cook, stirring, until the mustard seeds start to pop. Turn off the heat and add the lime juice. Add a couple ladles of the broth to the skillet to cool the mixture, and then add all of it to the broth. For the ghee rice: Put the rice in a strainer and rinse thoroughly under cold running water. Place in a medium saucepan. Add enough cold water to the pot to cover the rice by about 1/2 inch. Place over medium heat and bring to a boil. Lower the heat, cover the pan and simmer, covered, 10 to 12 minutes. Turn off the heat and let the rice sit, covered, until the water is absorbed and the rice fluffs easily, 5 to 10 minutes. Fluff the rice and add the ghee, peanuts, cilantro stems and peppercorns. Mix thoroughly and add salt to taste. Serve with the rasam. Toast the coriander seeds, cumin seeds and peppercorns each separately in a dry cast-iron skillet over high heat until they're aromatic and begin to pop, 15 to 45 seconds each depending on the spice and the heat of the skillet. Combine the spices in a medium bowl as they are toasted. In the same hot skillet, combine the chiles, curry leaves and the lentils. Cook, stirring, until toasted, about 2 minutes. Pour into the bowl with the spices. Working in batches, grind the mixture in a spice grinder. Mix together carefully. Store in a dry clean jar for 1 to 2 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 73879,"Cheesy Country Ham Grit Balls Canola oil, for frying 1/2 cup diced country ham 2 1/2 cups leftover cooked grits
1 cup grated smoked Gruyere cheese
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
3 large eggs, lightly beaten
1 cup panko breadcrumbs
Kosher salt
Instructions: Fill a large Dutch oven two-thirds full with oil and heat over medium-high heat to 360 degrees F. Add 2 tablespoons oil to a large heavy-bottomed skillet over medium-high heat. Add the ham and cook just until browned, 4 to 5 minutes. Remove with a slotted spoon to a large bowl. Add the grits and cheese to the bowl and stir until combined. Using wet hands, scoop 1/4 cup of the grit mixture, roll it into a ball and place on a platter or large plate. Repeat until all the grit mixture is used. Whisk together the flour, paprika and cayenne in a shallow bowl. In a separate shallow bowl, add the eggs. Add the panko to another separate shallow bowl. Dip each grit ball into the flour mixture and shake to remove any excess before dipping into the eggs and then into the panko, spinning to coat completely. Add the grit balls to the Dutch oven in batches, frying until brown on all sides, about 5 minutes. Remove to a sheet pan lined with a wire rack and immediately sprinkle with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73880,"BBQ Brownies 10 tablespoons unsalted butter, cubed 1 cup sugar
3/4 cup cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
Nonstick cooking spray
12 BBQ-flavor kettle-cooked potato chips, broken in half
Instructions: Preheat the oven to 350 degrees F. In a heatproof bowl set over (but not in) a saucepan of gently simmering water, combine the butter, sugar, cocoa powder, cinnamon and salt. Stir continuously until the butter is melted and the mixture is smooth and hot to the touch, about 8 minutes Remove from the heat and stir with a silicone spatula until cool, about 2 minutes. Stir in the eggs, one at a time, and then the vanilla until the mixture gets very shiny and smooth, about 2 minutes. Your arm may get tired but t10 more stirs and you are done! Now rest for a second, and then fold in the flour. The batter will be very thick. Spray two 12-cup nonstick mini muffin tins with nonstick cooking spray. Scoop scant 2 tablespoons of batter into each muffin cup, depending on size of tins. Bake until the centers have just set, 6 to 8 minutes. Cool briefly and then invert onto a plate or quarter-sheet tray. While the brownies are upside down, poke 1 piece of broken chip into the bottom. Turn right-side up and serve. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 73881,"Zucchini with Green Peppercorns, Lemon, and Parmesan 1 lemon, juiced 1 tablespoon extra-virgin olive oil Coarse grained salt and cracked black pepper 1 teaspoon green peppercorns, drained and smashed 1 zucchini, sliced lengthwise into paper thin slices, see Cook's Note* Parmesan, sliced into long curls Instructions: Whisk together the lemon juice, olive oil, salt, pepper, and green peppercorns. Taste and adjust seasonings. Roll each zucchini slice into a coil and place on serving plate. Pour dressing over zucchini. Drop Parmesan shavings over the plate. Serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 73882,"Protein Power Drink Mix 2 tablespoons unflavored collagen protein powder 1 1/2 teaspoons organic matcha powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
12 ounces hot almond milk or cold coconut water
Coconut sugar, optional
Instructions: Whisk together the collagen powder, matcha, cinnamon and turmeric in a bowl. Stir the mixture into the almond milk until completely dissolved. If using coconut water, combine the dry mixture and coconut water in a bottle or other sealable container and shake to dissolve; this may take up to a minute. Drink with a small dash of coconut sugar, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 73883,"Remoulade 2 cups mayonnaise, recipe follows 2 tablespoons cornichons or sour gherkins, minced 3 tablespoons capers, minced 2 tablespoons chopped parsley leaves 1 1/2 anchovies, minced 1 tablespoon ketchup 1/4 teaspoon cayenne pepper 4 large egg yolks 1 teaspoon dry mustard 1 lemon, juiced 1 tablespoon water 1 1/2 cups canola oil 3 tablespoons extra virgin olive oil Kosher salt and freshly ground black pepper Instructions: For the remoulade: Chop all the ingredients together and add them to the mayonnaise in the food processor; pulse a few times for them to blend. Refrigerate for 30 minutes before serving.; First make the mayonnaise: In a non-reactive bowl or in a food processor, combine the egg yolks, mustard, lemon juice, and water. Whisk or pulse with the machine to break up the yolks. If you're making the mayonnaise by hand, put the bowl on a damp towel to keep it from moving around while you work. Then drizzle in the oils, whisking constantly, to form an emulsion. If the mayonnaise breaks, stop drizzling and whisk until it comes together again. If you're using the food processor, pour in the oils in a thin stream, with the machine running. Taste and adjust seasoning with salt and pepper and more lemon juice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73884,"Vegan Pumpkin Chocolate Chip Bread 3 3/4 cups all-purpose flour (see Cook\u2019s Note) 2 teaspoons baking powder 2 teaspoons pumpkin pie spice 1 1/2 teaspoons baking soda 1/2 teaspoon kosher salt One 15-ounce can pure pumpkin puree 1 1/2 cups vegan cane sugar 1 cup vegetable oil 6 tablespoons pure maple syrup 1 tablespoon fresh lemon juice 2 teaspoons pure vanilla extract 1 cup vegan dark chocolate chips Instructions: Preheat the oven to 350 degrees F and line two 9-by-5-inch loaf pans (metal or glass) with parchment paper, leaving a 2-inch overhang on the longer sides. Whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl until combined. Whisk together the pumpkin puree, sugar, oil, maple syrup, lemon juice, vanilla extract and 1/4 cup plus 2 tablespoons water in a large bowl until smooth and well combined. Stir in the flour mixture until just combined, then fold in 3/4 cup of the chocolate chips until evenly dispersed. The batter will be thick. Transfer the batter evenly between the two prepared loaf pans, smoothing out each top into an even layer with a rubber spatula. Top each with the remaining 1/4 cup dark chocolate chips (2 tablespoons per loaf pan). Bake until the tops are golden brown and a toothpick inserted in the center of each comes out clean, about 1 hour 15 minutes. Let cool in the loaf pans on a wire rack, about 15 minutes. Use the parchment overhang to help lift the pumpkin bread out of the pans, then let cool completely on the wire rack, about 1 hour. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 73885,"Fried Turkey 4 to 5 quarts peanut oil 1 whole turkey (8 to 9 pounds), at room temperature Salt 2 tablespoons butter 2 to 3 tablespoons chopped parsley leaves Instructions: In 10-gallon outdoor cooker pot with a basket insert, begin heating the oil over a very hot propane flame outdoors to 390 degrees F. Do not set the burner to its highest setting, as you may need to increase the heat after you have added the turkey. It will take about 20 minutes for the oil to heat. Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain. When the oil reaches 350 degrees F, pat the turkey dry again, and sprinkle it with salt. Place the turkey in the basket and carefully and slowly lower the basket with the turkey into the oil. Immediately check the oil temperature and adjust the flame so that the temperature does not drop below 300 degrees F; maintain the temperature at 325 to 350 degrees F. As it cooks, occasionally move the bird around in the oil with tongs so that it does not scorch. Whole turkeys take only 3 to 5 minutes per pound to fry to perfection. When it is done, the turkey will float to the surface with a perfectly crispy, browned skin. If you are unsure, you can test the meat for doneness by inserting an instant-read thermometer deep into the thigh meat or breast meat; it should register 180 degrees F. Using the basket insert, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot. Then lay the bird on the oven rack and allow it to rest for 20 minutes before carving. Just before carving, melt butter in a small skillet over medium-low heat. Add parsley, stir to combine, and cook until just sizzling. Carve turkey as desired, drizzle slices with butter sauce, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 73886,"Maple Roasted Stuffed Bacon Rolls 3 generous cups fresh bread crumbs (Use all white or a combination of white, soft rye and or whole wheat.) 1 stick butter 3/4 cup minced yellow onion 1/3 cup minced celery 2 large cloves garlic, minced 1/3 cup minced water chestnuts 2 teaspoons chopped fresh thyme leaves (or use 1/2 teaspoon crumbled aromatic dried thyme) 1/4 cup chopped flat leaf Italian parsley 1/2 pound fresh chicken livers, (rinsed well, drained, with any connective tissue cut away and the livers dried gently with paper towel) 1/2 pound fresh chicken livers, (rinsed well, drained, with any connective tissue cut away and the livers dried gently with paper towel)
1 cup rich, well seasoned Chicken Stock or \doctored\ *canned broth 1 extralarge egg, lightly beaten Salt to taste Freshly ground black pepper 1/2 cup pure maple syrup (approximately) 2 1/2 pounds thin sliced packaged bacon To secure the bacon rolls: wooden tooth picks Instructions: For the bread crumbs: Preheat the oven to 250 degrees F. Tear the bread into pieces (leave the crusts on) and place in the bowl of your food processor fitted with the steel blade and process until of fine crumb consistency (see note). Measure your bread crumbs (3 generous cups) and place on a shallow baking sheet. Place in the oven and set your timer for 10 minutes. When the timer goes off, check the crumbs. They should feel dry with a light golden color. If still soft, swish them around to redistribute and place back into the oven for a few minutes and check again but don't allow them to scorch. Remove from the oven and pour the crumbs into a bowl. Note: Generally, between 5 and 6 slices of bread will yield 1 cup of crumbs. To prepare the stuffing: Melt 3 tablespoons butter in an 8inch skillet over medium heat. When the butter is hot and bubbling, stir in the minced onions, celery and garlic. Saute the vegetables until softened and fragrant 3minutes. Stir in the minced water chestnuts and thyme. Cook gently for one more minute just to release the flavor of the thyme. Stir in the parsley and remove from the stove. Pour the contents of the skillet into the bowl with the crumbs and fold together to combine. Replace the skillet to the stove over medium heat and melt 2 more tablespoons of butter. When hot, add the chicken livers in a single layer and sear on both sides until golden. Reduce the flame, cover and simmer for 2 minutes just to cook through. (Avoid overcooking the liver. They should retain pinkness in the center.) Uncover the skillet, raise the heat and cook just a bit to caramelize the bits of onion and liver that cling to the bottom of the skillet. Remove the livers to a cutting surface and allow them to cool slightly. Meanwhile, pour the butter out of the skillet but do not wipe out the interior. Place the skillet back over medium heat and pour in the chicken stock. Bring the stock to a boil and reduce by 1/2 as you occasionally scrape any bits of caramelized liver and vegetables up off the bottom of the pan. While the stock reduces, chop the chicken livers into small but still textural pieces making sure they don't become \pastelike. Fold into the bowl of crumbs. When not more than 1/2 cup of stock remains in the skillet, remove from the stove and *swirl in the remaining 3 tablespoons butter. Pour the reduced and concentrated stock/butter mixture into the bowl of crumbs and when just warm, stir in the beaten egg. Season well with salt and freshly ground black pepper. To work with bacon: Lift small walnut sized portions of the stuffing mixture and gently squeeze to help the crumbs bind together. Roll each portion into a ball and place on a tray. Cut your packages of bacon in half widthwise using sharp kitchen shears. Take two pieces of bacon (equal to 1 whole piece) and lay them in a \crisscross\ on your work surface. Continue assembling as many pairs of bacon strips as can comfortably fit on your work surface. To assemble bacon rolls: Brush the exposed (facing up) side of the bacon lightly with some maple syrup. Take one ball of stuffing and place in the center where the two pieces of bacon cross and overlap. Wrap the exposed bacon around the stuffing alternating with the bottom, side, top and side strips. Secure the roll with one or two tooth picks. If not baking right away, cover with plastic wrap and refrigerate until needed. To roast: Preheat the oven to 375 degrees. Place the stuffed bacon rolls on a roasting rack that sits over a shallow baking sheet. Roast them in a preheated oven until crisp and piping hot throughout, about 30 to 35 minutes (see TimeManagement Tip). Serve hot or at least warm.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73887,"Branzino a LaBelle 3 branzino fillets (about 6 ounces each) Kosher salt and freshly ground black pepper 1 teaspoon ground turmeric 1 1/2 tablespoons grapeseed oil 2 tablespoons unsalted butter 1 tablespoon roughly chopped fresh parsley 1 1/2 teaspoons minced garlic 2 medium heirloom tomatoes, sliced 1 lemon, sliced into wedges Instructions: Season the branzino fillets with salt and a big pinch of pepper. Sprinkle with the turmeric. Heat the grapeseed oil in a large pan over medium heat until shimmering. Add the fillets to the pan and cook for 2 minutes. Flip and add the butter, parsley and garlic to the pan. Continue cooking, basting the fish as the butter melts, until cooked through, about 2 minutes. Transfer the fillets to a platter. Garnish on the side with the tomatoes and lemon wedges.
","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 73888,"Creamy Mashed Potatoes 2 sticks butter, softened, plus more for pan 5 pounds russet or Yukon gold potatoes One 8-ounce package cream cheese, softened 1 cup heavy cream 1/2 to 1 teaspoon seasoned salt 1/2 teaspoon kosher salt 1 teaspoon black pepper Instructions: Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine. Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73889,"Cod Cakes Salt Bay leaves, for boiling cod Black peppercorns, for boiling cod Lemon wedges, for boiling cod 5 pounds cod fillets 3 pounds Yukon golden potatoes, peeled and quartered 2 Spanish onions, diced Canola oil, for pan-frying 4 cups (2 pints) sour cream 1 cup diced fresh chives 1 cup Dijon mustard 1 cup chopped scallions 1/2 cup Worcestershire sauce 3 tablespoons Old Bay seasoning 1 tablespoon garlic powder 1 tablespoon white pepper 1 pound panko breadcrumbs Melted butter, for pan-frying Instructions: In a pot of boiling water, add some salt and a bouquet garni of bay leaves, black peppercorns and lemon wedges. Add the cod fillets and boil 10 to 12 minutes; remove the cod from the water and cool in the refrigerator for 1 hour.
Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely.
Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool.
In a large bowl, mix together the cod, potatoes, onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form into 4-ounce cakes.
Heat a large skillet over medium-high heat; add some canola oil and 1 tablespoon melted butter. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side. Repeat with the remaining cakes, using additional oil and butter as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73890,"Turkey Meatballs with Chipotle Cream Sauce About 32 frozen turkey meatballs 2 cups sour cream
1/4 cup milk
1 tablespoon mayonnaise
1 teaspoon garlic powder
2 chipotle peppers in adobo sauce
Kosher salt and freshly ground black pepper 4 tablespoons (1/2 stick) unsalted butter
1/4 cup grated Parmesan
3 tablespoons chopped fresh cilantro
Instructions: Heat the meatballs according to the package instructions. Meanwhile, combine the sour cream, milk, mayonnaise, garlic powder and chipotle in a blender and blend until combined. Add salt and pepper to taste and blend again. In a small saucepan, heat the butter over low heat until melted. Add the chipotle mixture and mix with a wooden spoon until combined. Heat until warm, then serve with the meatballs and garnish with the grated Parmesan and cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 73891,"Pithivier 2 sheets (one 450- to 500-gram package) frozen puff pastry, defrosted in the fridge overnight 1 to 2 teaspoons olive oil 1/4 red onion, diced Kosher salt Freshly ground black pepper 1 garlic clove, minced 2 handfuls (about 2 cups) leafy greens, such as spinach, Swiss chard, or collards, stems removed and roughly chopped 2 cups (about 300 grams) shredded roasted oyster mushrooms or shredded chicken 1/4 cup (50 milliliters) Quick & Rich Gravy, plus more for serving, recipe follows 1 1/2 cups mashed potatoes or sweet potatoes 2 cups roasted vegetables, such as carrots, parsnips, Brussels sprouts, and/or broccoli 1/3 cup cranberry sauce, plus more for serving, optional 1 egg 1 sprig fresh sage or rosemary 2 cups (500 milliliters) mushroom or chicken broth 2 tablespoons (30 grams) unsalted butter 2 tablespoons (30 grams) all-purpose flour 1 sprig fresh sage or rosemary Kosher salt Freshly ground black pepper Instructions: Set out two large pieces of parchment paper. Roll one sheet of puff pastry into a 10-inch (25-centimeter) square and the other into a 12-inch (30-centimeter) square. Using a plate, bowl, or cake tin as a guide, cut out one 10-inch (25-centimeter circle) and one 12-inch (30-centimeter) circle. Discard any off-cuts and place the pastry circles in the fridge to chill. In a medium skillet, heat the oil over medium. Add in the diced onion, season with salt and pepper and cook just until lightly brown, about 5 minutes. Stir in the garlic and leafy greens and cook for 1 minute. Remove from the heat. In a small bowl, stir together the mushrooms or shredded chicken and gravy. Place the smaller pastry round on a rimmed baking sheet. Spread with an even layer of mashed potatoes leaving about a 1-inch border. Top with wilted greens mixture followed by the roasted vegetables, cranberry sauce, if using and the mushroom/chicken and gravy mixture. In a small bowl, beat together the egg with 1 tablespoon of water to make an egg wash and retrieve the second slightly larger pastry circle from the fridge. Brush the egg wash around the border of the smaller pastry circle and gently lay the larger circle overtop, being sure to encase the filling underneath. Using the sides of your hands, press the edges together to adhere then brush the top with more egg wash, avoiding the cut sides. Using the back of a paring knife, flute the edge of the pie to create a scalloped effect and seal the top and bottom together. If desired, lightly score a pattern into the top of the pie with the tip of the paring knife, ensuring the knife does not cut through the pastry. Poke a vent hole in the center of the pie and poke in the sprig of sage or rosemary so that it stands up straight. Return the pie to the fridge while you set your oven rack to the bottom position and preheat it to 400 degrees F (200 degrees C). When heated, take the pie from the fridge and bake immediately for 35 to 40 minutes or until a deep golden brown. Allow the pie to cool slightly before removing the herbs from the top and crumbling some over the pie. Serve with more gravy and cranberry sauce, if desired. In a small saucepan, heat the broth over low heat until steaming. Melt the butter in a medium skillet over medium heat and sprinkle over the flour. Whisk together and cook until golden brown, about 1 minute, whisking occasionally. While whisking, slowly add in the warm stock. Add in sage or rosemary, season with salt and pepper and bring to a simmer. Cook until the gravy reaches your desired thickness, about 5 to 10 minutes. Before serving, remove the sage or rosemary and season with more salt and pepper to taste. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 73892,"Oyster Cracker Crusted Fish Sticks 1 1/4 pounds (567 grams) skinless walleye or cod filet
Kosher salt Freshly ground black pepper
1 cup (120 grams) all-purpose flour
2 large eggs
3 1/2 ounces (100 grams) oyster crackers (about 2 heaping cups)
1 teaspoon dried chives
1 teaspoon dried dill
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
Olive oil cooking spray Tartar Sauce, recipe follows Lemon wedges, for serving
3/4 cup (172 grams) mayonnaise 1/4 cup (60 grams) finely chopped kosher dill pickles
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons chopped capers in brine 2 teaspoons chopped fresh dill
Pinch sugar
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Cut the fish into 1/2-inch strips (you should get about 24 to 30 pieces). Season all over with 1/2 teaspoon salt and several grinds of pepper. Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt. Put the crackers in a food processor and pulse to mostly fine crumbs, about the consistency of panko with a few larger crumbs mixed in (you can also crush the crackers in a plastic bag with a rolling pin.) Toss the crumbs in a third shallow bowl with the dried chives, dried dill, dried parsley, garlic powder, onion powder, dried thyme, 1/2 teaspoon of salt and several grinds of pepper. Dredge the fish, a few pieces at a time, in the flour, then beaten egg letting the excess drip back into the bowl. Roll to coat thoroughly in the crumbs then place each piece on the prepared baking sheet, about an inch apart. Once all of the fish is coated, spray liberally all over with olive oil spray. Bake until the crumbs are crisp and golden and the fish is cooked through, about 15 minutes. Remove to a platter and serve with the tartar sauce and lemon wedges. Add the mayonnaise, pickles, lemon juice, parsley, capers, dill, and sugar in a medium bowl and stir to combine. Season to taste with salt and pepper. Cover and refrigerate to allow the flavors to blend while you make the fish sticks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73893,"Marinated Tuna and Shrimp Brochette 4 wooden skewers 8 ounces yellowfin or ahi tuna 8 tiger shrimp, jumbo or larger 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon dried coriander 1 teaspoon ground nutmeg 1 teaspoon ground mustard seed 1 clove garlic, crushed 1/2 cup red vinegar 1/2 lemon, juiced 1/2 orange, juiced 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper Instructions: Soak the skewers in water for at least 30 minutes so they don't burn when grilling. Cut the tuna into 2-ounce portions, then peel and devein the shrimp. Place 1 shrimp on each skewer, and then place the skewer through a piece of tuna long-ways and \cap\ off with 1 more shrimp. In a medium bowl, combine all of the dry herbs and the garlic. Next, add the vinegar and citrus. Finally, slowly whisk in the oil to create a \vinaigrette\ consistency. In a deep dish, add the tuna/shrimp skewer and top with half of the marinade. Marinate for no more than 25 minutes, or else the acids will cook the fish. Season with salt and freshly ground black pepper.
Preheat a grill or a grill pan.
Place the marinated skewers on the grill and cook to desired temperature (1 minute per side will cook the shrimp and make the tuna medium rare). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 73894,"Pickled Watermelon Rinds One 4-pound watermelon 1 1/4 cups apple cider vinegar 1 cup sugar 1 tablespoon whole allspice berries 1 tablespoon kosher salt 4 whole black peppercorns 2 whole Sichuan peppercorns 1 cinnamon stick One 1-inch piece fresh ginger, thinly sliced Instructions: Cut the watermelon flesh from the rind, leaving only a 1/4-inch layer of pink flesh on the rind. (Reserve the flesh for another purpose.) Cut the green outer skin from the rind and discard; cut the rind into 1-by-2-inch pieces. Combine the vinegar, sugar, allspice, salt, black and Sichuan peppercorns, cinnamon, ginger and 1/2 cup water in a medium saucepan. Bring to a boil and cook, stirring regularly, until the sugar and salt dissolve, about 5 minutes. Add the watermelon rinds and bring the mixture back to a boil, placing a heavy object such as a heat-proof plate on top to keep the rinds submerged. Reduce the heat and simmer until the rinds are tender when pierced with a fork, about 8 minutes. Remove from the heat and cool completely.
Transfer to airtight containers and cover. Refrigerate at least overnight before serving. The pickled watermelon rinds can be kept in the refrigerator for up to 2 weeks. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 73895,"Grilled Flank Steak 1/2 cup canola oil, plus more for the grill 1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped garlic
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
Few dashes of Worcestershire sauce Kosher salt and freshly ground pepper 2 pounds flank steak
Instructions: Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil. Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes. Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.
","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 73896,"Sazerac Anise liqueur (recommended: Pernod or pastis) 2 sugar cubes 2 to 3 dashes bitters (recommended: Peychaud's) 2 ounces rye whiskey 2 large ice cubes Serving suggestion: Old-fashioned or rocks glass, chilled. Instructions: Pour a splash of the Pernod or pastis into the chilled glass. Swirl to coat the glass, then discard the excess. Soak the sugar cubes with the bitters and drop into the glass. Crush cubes with a spoon or muddle lightly. Add the rye and the 2 ice cubes. Swirl and serve. ","[Rye Whiskey, Bourbon, Cognac]" 73897,"Sweet Potato Pone Nonstick cooking spray, for the dish 4 tablespoons unsalted butter, melted
1/3 cup lightly packed light brown sugar
1/4 cup molasses
3 large eggs, beaten
1/2 cup half-and-half
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon orange zest plus 3 tablespoons orange juice (from 1/2 orange)
2 pounds sweet potatoes, peeled and grated (about 3 medium potatoes; 6 cups grated on the fine side of a grater)
Eggnog Whipped Cream, recipe follows 1 cup heavy whipping cream 3 tablespoon confectioners' sugar
1/4 teaspoon ground nutmeg
1/3 cup eggnog
Instructions: Preheat the oven to 350 degrees F. Lightly spray a 9-inch square baking dish with nonstick cooking spray. Whisk together the butter with the brown sugar and molasses in a bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Stir in the salt, spices, orange zest and juice.\u202fFold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil. Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until bubbling and starting to brown on the edges, another 10 minutes. Remove from the oven and allow to cool to room temperature. Serve chilled or at room temperature with the Eggnog Whipped Cream.\u202f Add the whipping cream, confectioners' sugar and nutmeg to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until soft peaks form, about 2 minutes. Fold in the eggnog. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 73898,"Shrimp Ceviche in Toasted Corn Cups 3 tablespoons corn or vegetable oil 1 lime, zested 12 (6-inch) white corn tortillas Kosher salt 3/4 pounds shrimp, peeled, tails removed and deveined 1 ear white corn, husked 1/2 small red onion, finely minced 1 cup finely cubed watermelon 3 oranges, zested, segmented, and juice squeezed from pulp 1 lemon, juiced 3 tablespoons chopped cilantro leaves 1/2 small green jalapenos, finely minced Kosher salt 1 avocado, halved, pitted and flesh removed 1 lime, juiced Instructions: Toasted Corn Cups: Preheat oven to 350 degrees F. In a small bowl, combine oil and lime zest. Warm the tortillas in a skillet over medium-high heat for 20 seconds per side. Transfer the warmed tortillas to a work surface. Brush both sides with lime oil and sprinkle liberally with salt. Use a 2-inch round cookie cutter to cut 2 to 3 circles from each tortilla. Press each circle into a 24-hole mini muffin pan, allowing the edges to curl decoratively. Bake for 5 to 7 minutes until the cups are crisp, but not brown. Remove from the oven and transfer to a wire rack to cool while making ceviche. Ceviche: Bring a large pot of salted water to a boil over medium heat. Add the shrimp and remove from the heat. Stirring constantly, until the shrimp are just pink and opaque, about 60 to 90 seconds. Remove the shrimp with a slotted spoon and to a large bowl of ice water to stop the cooking process. While the shrimp are cooling, put the ear of corn on a high burner flame and allow it to lightly char, rotating frequently to char all sides. Remove from the heat and slice the grilled kernels from cob. Transfer the corn to a large bowl and add red onion, watermelon cubes, orange segments, orange juice, lemon juice, cilantro and jalapeno. Roughly chop the cooled shrimp and add it to the bowl. Season with salt, to taste. Cover and refrigerate for 30 minutes to allow flavors to develop, but not so long as to let the acid in the citrus to continue cooking the shrimp. When ready to serve, use a fork to smash avocado together with lime juice in a small bowl. Spoon a scant teaspoon of avocado into the bottom of a toasted corn cup and top with some ceviche. Repeat with remaining corn cups. Arrange on a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 73899,"Gimme S'more Pie 1 package of graham crackers (about 8 rectangles) 1/8 cup sugar 6 tablespoons butter, melted 1/4 cup water 1 1/2 packages unflavored gelatin (3 1/2 teaspoons) 1 cup sugar 1/2 cup light corn syrup Salt 2 teaspoons pure vanilla extract 1/4 cup cold water 1 (7-ounce) milk chocolate bar (recommended: Hershey's) 1 tablespoon half-and-half A few frozen chocolate squares, for grating Instructions: For the crust: Preheat the oven to 375 degrees F. Put the graham crackers in the food processor and pulse until small crumbs form. Mix the sugar and melted butter into the cracker crumbs. Press about 2 teaspoons of the mixture into each well of a nonstick mini muffin pan, about 20 wells. Bake the pie shells for about 6 minutes. Let the shells cool and set aside. For the marshmallow topping: Place the 1/4 cup water in a standing mixer bowl and sprinkle the gelatin on top. Let the mixture sit for 15 minutes.
For the chocolate filling: Meanwhile, while the gelatin is sitting combine the entire milk chocolate candy bar and the half-and-half in a microwave-safe bowl. Microwave for 45 seconds; stir until smooth. Place about 1 teaspoon chocolate filling into each of the cooled shells.
In a medium saucepan over medium heat, mix the sugar, corn syrup, 1/8 teaspoon salt, and cold water together, then heat until the sugar is dissolved and mixture comes to a boil. Continue heating the mixture until the temperature reaches approximately 240 degrees F on a candy thermometer. Remove from the heat.
Take the sugar syrup mixture off the stovetop and slowly combine with the gelatin mixture in the standing mixer bowl. Add the vanilla.
On high speed, mix the syrup and gelatin mixture for approximately 10 minutes, until thick and fluffy; it should resemble marshmallow. Spoon the marshmallow over the chocolate filling.
Using a small torch, toast the top of the marshmallow pies for a 'just roasted over the campfire' look. An alternative would be to use the oven broiler, taking out the mini pies just after the tops turn golden brown.
Grate a few frozen chocolate pieces using a rasp, zester, or vegetable peeler over the mini pies for garnish. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73900,"Veggie Tamales 3 tablespoons vegetable shortening 2 medium yellow summer squash, finely diced
1 red bell pepper, seeded, ribbed and finely diced
2 jalapeno peppers, seeded and finely diced
4 cloves garlic, minced
1 medium yellow onion, finely diced
2 teaspoons chili powder
2 teaspoons ground cumin
1 cup vegetable broth
One 15-ounce can crushed tomatoes
2 teaspoons kosher salt
24 dried corn husks 4 1/2 cups instant yellow corn masa flour
3 3/4 teaspoons kosher salt
3 teaspoons baking powder
3/4 cup vegetable shortening
Instructions: For the filling: Add the shortening to a large skillet over high heat. Once the oil is shimmering, add the squash and cook, stirring only once, until softened, about 5 minutes. Stir in the bell pepper, jalapenos and garlic and stir to combine. Add the onion, chili powder and cumin and cook until the onion is softened, about 3 minutes. Add the vegetable broth, crushed tomatoes and salt and cook until thickened, about 10 minutes. Transfer a bowl and chill to cool. For the tamales: In a stovetop pressure cooker, add 3 cups of water along with the corn husks. Follow the manufacturer's instructions for locking on the lid. Cook under high pressure just until the pressure is reached. Quick-release the pressure and carefully remove the lid. Remove the husks and cover with a damp towel, reserving the hot liquid. Place the masa in a medium bowl and whisk in the salt and baking powder. Add the vegetable shortening by pinching it together with the masa, rubbing it together to disperse. Add all of the hot water from the pressure cooker and stir until a batter is formed. Lay the husks out and spread a large golf ball-sized amount of the masa in a thin layer, leaving a 1/4-inch border. Add about two tablespoons of the chilled filling. Fold the tamale like an open-ended envelope, starting with the sides and then the bottom. Place the tamale seam-side down in a steamer basket to let gravity hold it in place. Continue with the remaining husks and filling. Very carefully wrap the whole bunch of tamales in foil, leaving the tops exposed, and stand the tamales on their ends so they stand upright in the steamer basket. If your steamer basket has handles, this will help. Add 1 cup water to the pressure cooker, then lower in the filled steamer basket, and pressure cook over high heat at high pressure for 10 minutes. Quick-release the pressure, then remove the basket and plate your hot tamales. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 73901,"Black Plum & Cardamom Crumble 8 black plums (about 2 1/2 pounds) 3 tablespoons all-purpose flour
2 tablespoons honey
1 teaspoons ground cardamom
1/2 teaspoon kosher salt
3/4 cup all-purpose flour 1/4 cup whole wheat flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cardamom
6 tablespoons unsalted butter, melted
1/3 cup raw pistachios, chopped
1 pint vanilla ice cream, softened 2 teaspoons ground cinnamon
1/2 cup store-bought caramel sauce Instructions: For the filling: Preheat the oven to 325 degrees F. Place a 9-by-13-inch baking dish on a parchment lined baking sheet. Slice the plums in half and remove the pits. Cut each half into 6 thin wedges and place in a large mixing bowl. Add the flour, honey, cardamom and salt. Toss until evenly coated. Pour into the baking dish in an even layer. For the topping: Whisk together the flours, sugars, baking powder, salt and cardamom in a mixing bowl. Pour in the melted butter and stir together until clumps of various sizes are formed. Toss the nuts into the mixture. Pour over the fruit in an even layer, leaving some fruit exposed. Bake until the topping is golden brown and the fruit syrup is bubbly, about 40 minutes. Allow to cool slightly. For the ice cream: Mix the ice cream, ground cinnamon and caramel sauce lightly to swirl in a bowl. Serve on the side of the cobbler. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 73902,"Chiles Rellenos with Picadillo 1/2 onion, chopped 2 garlic cloves, minced 2 bay leaves 2 tablespoons canola oil 1 pound ground beef Salt and freshly ground black pepper 1 tablespoon fresh Mexican oregano leaves 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/2 to 1 cup tomato paste 2 chipotles in adobo sauce 3 to 6 tablespoons golden raisins 3 tablespoons slivered almonds, toasted 1/2 cup pimento stuffed green olives, sliced 1/2 to 1 cup crumbled queso blanco 8 large poblanos Vegetable oil, for frying Flour, for dredging 4 eggs, separated Tomato Ranchero Sauce, recipe follows 28-ounce can diced tomatoes 1/2 onion, roughly chopped 1/2 cup cilantro, roughly chopped Pinch cumin seeds, toasted 1 garlic clove 2 tablespoons canola oil 1/2 cup chicken broth Salt Sugar Dash hot red pepper sauce Instructions: To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well. Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water. Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the cl up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately. Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor. Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold. Yield: about 2 cups ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 73903,"Macadamia Crusted Halibut Oven Roasted Asparagus Spicy Mango Salsa, Ponzu Sauce, Coconut Sticky Rice 2 pounds halibut, cut into 4 (8 ounce) portions 2 cups macadamia nuts, roughly chopped in a food processor 1 pinch cayenne pepper Salt and black pepper, to taste 2 large eggs, whites only 4 tablespoons canola oil Rice, recipe follows Salsa, recipe follows Ponzu Sauce, recipe follows Asparagus, recipe follows Garlic Chips, recipe follows 2 cup glutinous rice (soaked 24 hours in refrigerator) 1/2 cup unsweetened coconut flakes 1 cup coconut milk Salt and black pepper, to taste Sugar, to taste 1/3 cup each: pineapple, mango, and papaya, medium dice 1 tablespoon jalapeno, finely chopped 2 limes, juiced 1/4 cup red onion, finely chopped Salt and black pepper, to taste 1/4 cup shallots, sliced 2 tablespoons garlic, finely chopped 2 tablespoons butter 1/2 cup ponzu 2 tablespoons Mirin 2 cups dashi, recipe follows Salt and black pepper, to taste 1 tablespoon miso 2 dozen medium asparagus, tough ends removed Garlic oil, reserved from garlic chips Salt and black pepper, to taste 4 garlic cloves, thinly sliced 1 cup canola oil 1 piece kelp (1 by 1/2 inch) 2 cups bonito flakes 3 1/2 cups water
Instructions: Lay the 4 pieces of halibut on a clean work surface. Season each piece with the salt, pepper, and cayenne. Using a brush, quickly spread a thin layer of the egg whites on top of the fish and then sprinkle over the chopped macadamia nuts. Press the nuts into the fish to secure. Preheat the oven to 400 degrees F. Heat a large saute pan coated with the oil to medium heat. Place 2 pieces (or 4 if the pan is big enough) of the fish, macadamia side-down, in the pan and sear for 3 to 4 minutes, until the macadamias are golden brown. Flip the fish and cook for another 3 minutes. Repeat the process with the 2 remaining pieces of fish. Place all 4 pieces of fish in a baking dish and cook in the oven for another 8 to 10 minutes.
Form the Rice into a small flat disk in the center of the plate. Spoon some of the Salsa on top of the rice. Lean the fish against the rice and drizzle the sauce around the plate. Place the Asparagus against the fish and garnish with the Garlic Chips. In a large bowl filled with water, soak the rice for 24 hours in the refrigerator. Fit a colander or steamer lined with leaves (lotus, banana, Napa) inside of a large stockpot filled with water and add the rice to the colander. Make sure that the water is not touching the colander. Steam the rice for about 25 to 30 minutes. When the rice is soft, remove it from the colander and place it into a large mixing bowl. Add the coconut flakes and milk to the rice and season with the salt, pepper, and sugar. Set aside. In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper. Prepare a saute pan over medium heat. Sweat the shallots, garlic, and 1 tablespoon of the butter, about 4 to 5 minutes. Add the ponzu, mirin, dashi, salt, and pepper and allow to boil. Remove from heat and pour in a blender. Add the miso, blend and add the remaining tablespoon of butter. Preheat the oven to 350 degrees F. In an oven proof saute pan, combine the asparagus, garlic oil, salt and pepper and roast in the oven for about 5 minutes, until the asparagus are tender.
Prepare a saucepan over high heat and add the oil and the garlic. When the garlic becomes golden brown, remove from the heat. Strain the garlic and reserve both the garlic and the oil. Wipe the kelp with a damp towel and then place it into a medium sized pot filled with water. Heat the water just before boiling, remove the pot from the heat, and remove the kelp. Place the bonito flakes in the water and allow them to settle to the bottom of the pot. Strain out the bonito flakes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 73904,"Coconut Chai Macaroons 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1/2 teaspoon rum extract 1/2 teaspoon pure vanilla extract 2 extra-large egg whites, at room temperature 1/4 teaspoon kosher salt 1 tablespoon chai spices Instructions: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
Combine the coconut, condensed milk, rum extract and vanilla extract in a large bowl. Whip the egg whites and salt until they make firm peaks. Fold the egg whites into the coconut mixture. Place tablespoon-size rounds of batter onto the prepared baking sheet lined, and sprinkle liberally with the chai spices. Bake until golden brown, 20 to 25 minutes. Cool and serve. ","[Sauvignon Blanc, Riesling, Moscato, Chenin Blanc]" 73905,"Feta-Stuffed Juicy Lucy Turkey Burgers 1/3 cup plain whole-milk Greek yogurt 1/4 cup fresh dill, finely chopped 1 baby cucumber, grated (about 1/2 cup) 1 clove garlic, grated Juice of 1/2 lemon Kosher salt and freshly ground black pepper Vegetable oil, for the grill grates 1 1/4 pounds ground turkey 1/2 cup pitted kalamata olives, finely chopped 1/4 cup fresh dill, finely chopped 2 tablespoons capers, finely chopped 1 teaspoon dried oregano 2 cloves garlic, minced Zest of 1 lemon Kosher salt and freshly ground black pepper 2 ounces fresh feta cheese, crumbled (about 1/4 cup) 4 sesame seed hamburger buns 1/4 cup olive oil 1 large Roma tomato, sliced into 8 rounds Sliced red onion, for serving Iceberg leaves, for serving Instructions: For the tzatziki sauce: Mix the yogurt, dill, cucumber, garlic, lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Refrigerate until ready to use. For the turkey burgers: Prepare a grill for medium-high heat. Lightly oil the grill grates with vegetable oil. Mix the ground turkey, olives, dill, capers, oregano, garlic, lemon zest, 2 teaspoons salt and a generous amount of pepper in a large bowl until well combined. Divide the mixture into 4 equal balls (about 6 ounces each). Working with one ball at a time, divide it in half and flatten to make 2 patties, each about 4 1/2 inches in diameter. Spoon 1 tablespoon of feta into the middle of one of the patties, leaving about a 1-inch border. Top with the other patty and press the meat together very tightly, forming a large patty shape with the cheese secured inside. (If needed, refrigerate the patties if you notice they are becoming a little malleable and too soft to work with while you build the remaining burgers). Repeat with the remaining balls and cheese. (At this point, you can freeze the burgers, wrapped tightly in plastic wrap and placed inside a freezer bag, for up to 3 months.) Thaw in the refrigerator before cooking.) Grill the burgers, flipping once, until golden grill marks have formed, the meat is no longer pink on the top and an instant-read thermometer registers 165 degrees F, 5 to 6 minutes per side. Meanwhile, split the buns open and brush both sides with the olive oil. With about 2 minutes of burger cooking time left, toast the buns on the grill until golden and a few grill marks have formed, about 2 minutes. Spread about 2 tablespoons of the tzatziki sauce onto both halves of each bun. Layer each bottom bun half with a burger patty, 2 tomato slices, some red onion slices and iceberg leaves and the top bun half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73906,"Pecan Pie Apple Pie 1 prepared -inch pie shell, uncooked 1 3/4 cups pecan pieces 4 eggs, beaten 1/2 cup sugar 1/2 cup light brown sugar 1/4 cup Steen's 100 percent Pure Cane Syrup 1/4 cup light corn syrup 1/2 teaspoon vanilla extract Pinch of salt 1/2 stick butter, softened 1 tablespoon flour 2 scoops Vanilla Bean Ice Cream 1 cup chocolate sauce in squeeze bottle Whipped cream in pastry bag Fresh mint sprigs Powdered sugar in shaker Instructions: Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 73907,"Thai Glazed Chicken Lettuce Wraps 1 pound thin cut chicken breast meat, available packaged in meat case of market Grill seasoning (recommended: Montreal Seasoning by McCormick) 2 tablespoons vegetable oil, 2 turns of the pan 2 tablespoons minced ginger root 4 cloves garlic, minced 1 large red bell pepper, seeded and very thinly sliced 1 cup packaged shredded cabbage and carrot mix 3 scallions, chopped on an angle 1/2 cup plum sauce 2 cups basil leaves, loosely packed 1 tablespoon fish sauce 1/2 head iceberg lettuce, cut into half again 1/2 seedless cucumber, chopped Instructions: Thinly slice the chicken into strips and sprinkle with grill seasoning. Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 73908,"Puff Pastry Trees 2 tablespoons unsalted butter 1/2 teaspoon apple pie, pumpkin pie or gingerbread spice 1/2 cup granulated sugar 1 9-inch square sheet frozen puff pastry (half a 17-ounce box), thawed All-purpose flour, for dusting 1 cup confectioners' sugar 1 to 2 tablespoons milk or water 1/4 teaspoon pure vanilla extract Coarse sugar and/or nonpareils, for decorating Instructions: Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper. Microwave the butter and spice mix in a small bowl until the butter melts. Let cool to room temperature. Sprinkle 1/4 cup granulated sugar on a cutting board. Unfold the puff pastry on top of the sugar and roll out into a 10-by-12-inch rectangle. (Lightly dust the rolling pin with flour if the dough starts to stick.) Brush the spiced butter evenly on the puff pastry, then sprinkle the remaining 1/4 cup granulated sugar on top. Starting from a long side, roll the dough into a tight log. Slice the log into 18 rounds. Place each round cut-side down. Make a slit in each round from the center of the coil to the end of the dough strip. Open up the round into a semicircle; you should have 4 stacked strips of dough in graduated sizes (the pieces will puff up and form a tree when baked). Arrange 9 semicircles about 4 inches apart on each baking sheet. Bake, switching the pans halfway through, until the cookies are puffed and golden, 18 to 22 minutes. While still warm, carefully reshape the trees with a skewer if necessary. Let cool completely on the pans. Make the icing: Whisk the confectioners' sugar, 1 tablespoon milk and the vanilla in a small bowl until smooth. Gradually stir in up to 1 more tablespoon milk until the icing is thick but pourable. Spoon the glaze into a small resealable plastic bag and snip off a corner. Pipe on the cookies. Decorate with coarse sugar and/or nonpareils. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73909,"Black Bean Soup 1 cup salsa 1 pinch allspice Two 15-to-19-ounce cans black beans, drained and rinsed 3 cups low-sodium chicken broth Instructions: In a large nonstick saucepan, combine the salsa and allspice. Cook over medium heat for 3 minutes. Stir in the black beans and chicken broth; raise the heat to medium-high and bring to a boil. Reduce the heat and simmer 10 minutes. Use an immersion blender or potato masher to coarsely mash the beans in the pot.
Make it a Drop 5 Meal by adding: A dollop of reduced-fat sour cream on top, and serve with 2 cups mixed greens tossed with 10 pumps spray dressing, 1 ounce baked tortilla chips (around 17 chips) and a pear. 513 complete meal calories. ","[Malbec, Tempranillo, Garnacha, Barbera]" 73910,"Spicy Fried Chicken Thighs with Papads and Hot Sausage Stuffing 6 ounces hot sausage meat 3 Papads (spicy Indian bean wafers) 1 large egg 1/4 cup dry bread crumbs Pinch grated nutmeg Salt Pepper 6 chicken thighs, boned Flour for dredging, seasoned with salt and pepper Cayenne to taste Freshly ground pepper Vegetable oil for deep frying Instructions: Make the stuffing: set a skillet over moderately high heat and heat until hot. Add sausage, crumbled, and cook, stirring occasionally, for 5 minutes, or until golden brown. Transfer to a plate lined with paper towel and let drain. Over an open flame or in a hot, dry skillet set over moderately high heat, toast the Papads for 1 minute, or until crisp and lightly browned. Let cool for 2 minutes and crumble until they resemble oatmeal. In a bowl, combine sausage, Papads, egg, bread crumbs, nutmeg, salt and pepper and work together to form a slightly wet mass that holds its shape. Smooth out the skin of each thigh and create a pocket. Stuff each thigh between skin and meat with Papad mixture. Dredge thighs in seasoned flour, shaking off excess. Season with cayenne, salt and pepper. In a deep fryer or heavy skillet, heat oil to 370 degrees. Add thighs and cook, turning occasionally for 8 to 10 minutes, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain. Suggested drink: Scharffenberger Blanc de Blancs, 1989 ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73911,"Lighter Asian Noodle Salad 1/4 cup olive oil 1/4 cup low-sodium soy sauce
2 tablespoons minced fresh ginger (from about a 2-inch piece)
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
Juice of 1 lime
1 red cl, thinly sliced
1 cup cashew halves
2 cups grated carrots (from about 3 medium carrots)
1/2 cup coarsely chopped fresh mint, plus whole leaves, for garnish
1/2 cup coarsely chopped fresh basil, plus whole leaves, for garnish
2 zucchini, spiraled thin 2 Persian cucumbers, halved and thinly sliced
2 yellow bell peppers, thinly sliced
1/2 small red cabbage, thinly sliced
Instructions: To make the dressing, whisk together the olive oil, soy sauce, ginger, honey, sesame oil, garlic, lime juice and cl in a bowl. Set aside. Lightly toast the cashews in a dry skillet over medium-high heat until golden and fragrant, 2 to 3 minutes. Coarsely chop and set aside. In a large bowl, combine the carrots, chopped mint, chopped basil, zucchini noodles, cucumbers, bell peppers, cabbage and toasted cashews. Add the dressing to the bowl and toss together gently (zucchini noodles are fragile). Garnish with mint and basil leaves and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73912,"Crispy Saffron Rice 3 cups basmati rice Kosher salt
1/8 teaspoon saffron
3 tablespoon ghee or clarified butter
Instructions: Put the rice in a large bowl, then cover with enough water so that it comes up a couple inches above the rice. Soak for 30 minutes. Drain the rice, then rinse it well. Bring a large pot of water to a boil and add 2 tablespoons salt. Crush the saffron using a mortar and pestle, then add 3 tablespoons boiling water from the pot and allow to steep and break down.
Add the rice to the boiling water and cook until it's soft on the outside but still has a bite on the inside, 4 to 5 minutes. Drain and rinse under cool water to stop the cooking.
Heat a 12-inch nonstick skillet with a lid over medium-high heat and add the ghee and the saffron water; swirl it around so it coats the pan evenly. Add the rice and pack it down firmly with the back of a spatula, mounding it slightly higher in the center. Use the handle of the spatula to poke a few holes in the rice, stopping right before you get to the very bottom of the rice (this allows the steam to escape). Carefully cover the skillet with a clean dish towel and then the lid, folding the corners of the towel up around the lid so they don't touch the stove (if you're working with a gas range, you may want to fold the towel up around the lid before putting it on the skillet to be extra careful that your towel doesn't touch the flame). Cook on medium-high for 30 minutes, then reduce the heat to medium-low until the bottom is golden brown, about 7 minutes more. Carefully uncover the skillet, keeping the cover level so that any moisture collected under the towel doesn't spill out and burn you or fall back into the rice. Flip the rice out onto a plate so that the crispy bottom becomes the top. Serve! ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 73913,"Breakfast Enchiladas with Red Sauce 2 tablespoons vegetable oil 1/2 cup diced onion Salt 2 cloves garlic, crushed 1 teaspoon ground cumin 2 tablespoons tomato paste 10 Roma tomatoes, seeded and chopped (about 3 cups) 1 cup chicken broth 1 pound ground turkey 1 clove garlic, minced 1 jalapeno, seeded and minced 3 tablespoons light brown sugar 1 teaspoon red pepper flakes 1 teaspoon salt 1 teaspoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 2 tablespoons vegetable oil 3 Roma tomatoes, seeded and chopped 1/4 cup freshly chopped cilantro leaves 8 eggs 2 tablespoons milk 2 tablespoons butter 8 (8-inch) flour tortillas, warmed 3/4 cup shredded Cheddar 3/4 cup shredded Monterey jack 1 cup sour cream Sunny's Refried Beans, recipe follows 1 tablespoon vegetable oil 1 garlic clove, minced 1 jalapeno, minced 1/4 cup diced onions 1 packet Sazon seasoning (about 1 1/4 teaspoons) 2 (15.5-ounce) cans pinto beans 1 lime, juiced Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. To make the red sauce: Heat the oil in a small saucepan over medium-high heat. Add onion and salt, and saute until onions start to soften, about 3 minutes. Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes. Season with salt, to taste. To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands. Heat the oil in a cast iron skillet over medium-high heat until pan is hot. Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes. Set aside. In a bowl, mix together tomatoes and cilantro. Set aside. To scramble the eggs: Whisk the eggs with the milk in a medium bowl. In a fry pan, over medium low heat, melt butter. Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes. Remove from heat. To assemble enchiladas: Grease the baking dish lightly with oil. Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla. Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese. Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas. Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese. Bake, until cheese is golden and bubbly, about 20 minutes. Serve with dollop of sour cream and Sunny's Refried Beans on the side. In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 73914,"Bittersweet Beachside Brownies 1 1/2 pounds good-quality bittersweet chocolate, chopped 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter 6 large eggs 3/4 cup granulated sugar 1 cup plus 2 tablespoons (packed) dark brown sugar 1 1/2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon cinnamon Nonstick cooking spray or 1 tablespoon unsalted butter, to grease the pan Instructions: Preheat the oven to 350 degrees F. In a medium saucepan over medium-low heat, melt the chocolate with the butter, stirring occasionally. Set aside. In a large bowl, whisk together the eggs and both sugars. Stir in the melted chocolate and butter. Stir in the vanilla. In a separate bowl, combine the flour, baking soda, and cinnamon. Stir the flour mixture into the chocolate mixture until well combined. Grease a 13 by 9-inch pan with nonstick cooking spray or the tablespoon of butter. Pour the batter into the pan and bake for 30 to 40 minutes, until a toothpick comes out clean. Let the brownies cool to room temperature before cutting into 3-inch squares. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 73915,"Carrot Slaw 1/2 cup mayonnaise 1/4 teaspoon freshly ground black pepper 1/2 teaspoon salt 1/4 cup sugar 1 1/2 pounds carrots, shredded 1 cup raisins 1/4 cup canned pineapple chunks, drained 1 teaspoon crushed red pepper, optional 2 tablespoons chopped chives Instructions: In a medium bowl, mix together the mayonnaise, pepper, salt and sugar. Stir in the carrots, raisins and pineapple chunks. Add the crushed red pepper, if desired. Top with the chives. Cover the slaw with plastic wrap and refrigerate for at least 30 minutes before serving, allowing flavors to meld. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 73916,"Southwest \Chili\ Burgers with Avocado Crema and Lime-Marinated Slaw Tom Wickham, Portland, OR 1/4 head Napa cabbage, thinly sliced (about 3 cups) 1/2 sweet onion, thinly sliced (about 1 cup) 1 bunch fresh cilantro, leavesfinely chopped 1 lime, juiced 1/2 teaspoon ground cumin Salt and pepper 1 dried ancho cl and 1 dried pasilla cl, seeded, stemmed, and soaked in warm water for at least 30 minutes, or 4 tablespoons good-quality ground cl powder 1/2 to 1 minced fresh jalapeno cl pepper 1/4 cup minced onion 3 cloves garlic, minced 1 teaspoon ground cumin 1 chipotle cl in adobo sauce 1 teaspoon salt 2 tablespoons tomato paste 1/4 cup hearty red wine (like Zinfindel or Cabernet Sauvignon), plus more if needed 2 pounds freshly ground beef (*see cook's note below) 6 tablespoons Chili Rojo, recipe follows Salt and pepper 2 ripe avocados, peeled and pitted 1/2 cup sour cream 1/2 jalapeno cl pepper, finely minced, optional 1/4 cup minced red bell pepper 1 lime, zested 1 lime, juiced 1 large ripe tomato or 2 Roma tomatoes, diced Salt and pepper 6 (1-ounce) slices sharp Cheddar 6 good-quality soft hamburger buns 1/3 cup of remaining Chili Rojo, recipe follows, mixed with 1/2 cup ketchup Instructions: To make the slaw: mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors meld. Prepare charcoal grill for medium-hot direct-heat cooking. To make the Chili Rojo: add all chili ingredients, except extra wine, to a blender or food processor. Puree thoroughly, using extra wine if necessary to make a thick, smooth sauce. To make the burger patties: take 6 tablespoons ground beef and mix with 6 tablespoons cl Rojo. Make 6 equal hand-formed patties with the remaining ground beef. Place 2 tablespoons of the cl mixture onto the center of each patty. Carefully enclose each patty around the cl mixture to form a ball. Carefully flatten each ball back into a thick patty, keeping the cl mixture inside. Season the patties liberally with salt and pepper. To make the Crema: mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed. When the grill is hot, oil the grill rack and cook the burgers over a medium-high flame until done, about 3 minutes per side for medium rare. If the exterior of the patties begins to burn, move them to a cooler side of the grill until the centers have had a chance to cook. Add a slice of cheese to each patty about 1 minute before they are done. Let patties rest off the heat for 1 or 2 minutes after cooking, and meanwhile toast the buns on a cooler side of the grill. To assemble the burgers: spread each bun bottom with a layer of Avocado Crema. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 73917,"Pesto Chicken Panini 1 (16-ounce) package chicken tenders, rinsed and patted dry 1/2 cup prepared pesto 1/2 cup mayonnaise 1 (16-ounce) loaf ciabatta bread, sliced in half horizontally 4 slices pre-sliced mozzarella 1 cup baby arugula or spinach, rinsed and patted dry 2 tomatoes, sliced 15 fresh basil leaves Instructions: In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes. In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside. Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan. Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt. Cut into 4 portions and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73918,"Killer Collards 1 cup (8 ounces) Spiced Butter, recipe follows 1 onion, chopped 2 Thai bird chiles, minced, or 1/2 teaspoon hot red pepper flakes
2 pounds collard greens, stemmed and chopped 1/4 cup apple cider vinegar
2 tablespoons brown sugar
Coarse kosher salt 8 sticks (2 pounds) unsalted butter 2 cloves garlic, minced 2 shallots, minced One 2-inch piece ginger, peeled sliced, and smashed 1 1/2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 1/2 teaspoons fenugreek 1 1/2 teaspoons ajwain 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground turmeric Instructions: Melt the Spiced Butter in a large stockpot over medium-high heat. Add the onion and chiles and saute until the onion has softened, about 5 minutes. Add the collards and stir in the vinegar, brown sugar, and salt to taste and bring to a simmer. Turn the heat down to low, cover, and simmer until the greens are very tender, about 1 1/2 hours. Serve hot or warm. Melt the butter in a saucepan over low heat. Add the garlic, shallots, ginger, coriander, cumin, fenugreek, ajwain, black pepper, cinnamon, and turmeric. Simmer very gently for 30 minutes to infuse the flavors. Keep an eye on this; you don't want the milk solids to brown. Skim off all the foam and any floating seeds and let the butter sit for about 10 minutes for the milk solids to settle on the bottom. Carefully pour the spiced butter through a sieve lined with a few layers of cheesecloth into a container, leaving the solids behind. Let it cool, then cover and refrigerate. It will keep for months. Yield: 3 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 73919,"Dark Chocolate Cherry Loaf Cake Nonstick baking spray, for the pan One 15.25-ounce box dark chocolate cake mix
2/3 cup milk
1/3 cup salted butter, melted 2 large eggs
1/2 cup dark chocolate chunks
2 cups powdered sugar 2 tablespoons cherry preserves
Splash of milk
6 drops red food coloring
1/4 cup mini chocolate chips
Instructions: For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside. In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour. For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 73920,"Nacho Cheesy Popcorn 2 tablespoons grapeseed oil 3/4 cup unpopped popcorn seeds 1/4 cup coconut oil, melted 1/4 cup nutritional yeast 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1/2 teaspoon sea salt Few shakes hot sauce, optional Instructions: Heat the grapeseed oil in a large saucepan or soup pot over medium-high heat. Add the popcorn seeds and place the lid on the pan. Shake vigorously to coat the kernels with oil. When the corn starts to pop, shake the pan constantly until the popping stops, 5 to 7 minutes. Remove from the heat and pour the popped corn into a large mixing bowl.
Drizzle the melted coconut oil over the corn, and sprinkle with nutritional yeast, chili powder, cumin, garlic powder and sea salt. Stir thoroughly and serve with a few shakes of hot sauce, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 73921,"Nippon Nachos 2 cloves garlic, minced 1/2 onion, minced 1-inch piece ginger, peeled and minced 1 tablespoon vegetable oil 8 ounces ground pork 3 tablespoons soy sauce 4 pickled jalapeno slices 2 shallots 2 Roma tomatoes, seeded 1 clove garlic 1 seeded cl from canned chipotle in adobo 1 red bell pepper, chopped 1 tablespoon minced fresh cilantro 1 tablespoon lemon juice 1 tablespoon lime juice Pinch salt and ground pepper
Pinch salt and ground pepper 20 wonton skins Egg wash Vegetable oil, for frying Chipotle gouda, grated, such as Boar's Head Sharp Cheddar, grated, such as Boar's Head Sour cream Instructions: For the filling: In a saute pan, cook the aromatics (garlic, onion, ginger) in the oil over medium heat until translucent. Add the ground pork and cook until done. Deglaze the pan with the soy sauce and set aside to cool.
Meanwhile, for the salsa: Pulse the pickled jalapeno, shallots, tomatoes, garlic, chipotle cl, bell pepper, cilantro, lemon juice, lime juice and salt and pepper to taste in a food processor until chunky.
For the dumplings: Add a small amount of the pork filling to each of the wonton wrappers, and fold to desired shape. Use a little egg wash to seal the edges. Heat a few inches of oil in a Dutch oven, or other heavy pot, and heat to 350 degrees F over medium-high heat. Fry the dumplings until very blistered. Preheat the broiler. Top the dumplings with the cheeses, and melt in the broiler. Finish with salsa and a few spoonfuls of sour cream. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 73922,"Pizza Pigs In Blankets Nonstick cooking spray, for the baking sheet One 13.8-ounce tube pizza dough
1 1/4 cups store-bought pizza sauce 8 slices mozzarella, cut into 4 pieces each
1 teaspoon crushed red pepper flakes
32 small slices pepperoni
One 12-ounce package mini hot dogs
1 large egg 1 tablespoon grated Parmesan 1 teaspoon Italian seasoning
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper sprayed with cooking spray. Open up the pizza dough and pat out into an even 14-by-10-inch rectangle, with the longest side at the top. Cut into 32 rectangles by cutting 8 vertical strips, then cutting each strip 4 times horizontally. Place a teaspoon of pizza sauce into the center of each rectangle, then top with a piece of mozzarella. Sprinkle on a few crushed red pepper flakes and top each with a slice of pepperoni. Place a hot dog across the shorter side (so it sticks out). Roll up each rectangle, pressing the seam to secure. Place seam-side down on the prepared baking sheet. Repeat with the remaining dough and fillings. Beat the egg in a small bowl with 1 tablespoon water and brush over the top of the dough. Mix together the Parmesan and Italian seasoning and sprinkle over the prepared pigs in blankets. Bake until golden brown, about 15 minutes. Serve with the remaining pizza sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 73923,"Mexican Potato Skin Bites 20 small new red potatoes 1 tablespoon vegetable oil 6 ounces Mexican chorizo, removed from casing 1/2 cup shredded Monterey Jack cheese 2 green onions, thinly sliced crosswise Sour cream, for serving Instructions: Heat the oven to 425 degrees F and arrange a rack in the upper third. Place potatoes on a baking sheet, drizzle with oil, season with salt, and toss to coat. Roast until potatoes are fork tender, about 30 minutes. Set potatoes aside until cool enough to handle. Meanwhile, heat a medium nonstick frying pan to medium heat and cook chorizo, stirring occasionally, until browned, about 5 minutes. Set aside. Slice potatoes in half and, using a melon baler or small spoon, scoop out most of the interior (leave about 1/4-inch of potato flesh). Divide chorizo among the skins and top with cheese. Bake until skins are warmed through and cheese is melted, about 5 minutes. Remove from oven, garnish with green onions, and pass sour cream on the side. ","[Rioja, Tempranillo, Garnacha, Barbera]" 73924,"Spicy Pork Belly Cheesesteak 2 cloves garlic, grated or minced 1 tablespoon gochujang (Korean cl paste)
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon toasted sesame oil
10 ounces thinly sliced skinless pork belly
Two 6-inch soft Italian rolls, split
2 tablespoons unsalted butter, at room temperature
1 tablespoon vegetable oil
1 small onion, thinly sliced
4 button mushrooms, thinly sliced
2 fresh Korean green chiles or jalapenos, seeded and thinly sliced on an angle
4 ounces sliced provolone cheese
1 scallion (spring onion), thinly sliced on an angle Roasted sesame seeds
Gochugaru (Korean cl flakes)
Pickled sliced jalapenos, drained
Instructions: In a medium bowl, stir together the garlic, gochujang, mirin, soy sauce, ginger and sesame oil. Add the pork and let marinate at room temperature for about 30 minutes or cover and refrigerate up to overnight. Preheat the oven to 200 degrees F. Heat a large skillet over medium-high heat. Spread the cut sides of the rolls with the butter. Toast the rolls cut-side down, gently pressing on them so the centers toast as well, until lightly golden, about 1 minute. Transfer the rolls to the oven to keep warm. Wipe out the skillet and return it to the stove. Add the vegetable oil and heat over medium-high heat. Add the pork and cook, stirring occasionally, until the meat is cooked through and golden and lightly charred in spots, about 5 minutes. Add the onion, mushrooms and chiles and cook, stirring occasionally, until the onions and mushrooms have softened slightly, about 2 minutes. Divide the mixture into 2 mounds in the skillet and top each mound with half the cheese. Cover the skillet and cook just until the cheese melts, about 1 minute. Scoop each mound onto a roll, sprinkle with some scallions, sesame seeds, gochugaru and pickled jalapenos. ","[Pinot Noir, Barbera, Tempranillo, Grenache]

" 73925,"Sardine Factory Famous Calamari Puffs Appetizer Vegetable oil, for deep-frying 1 1/4 pounds squid, cleaned tubes only 1/2 cup chopped onion 1/2 cup scallions, finely chopped 1/4 cup grated Parmesan 1 egg 1 teaspoon chopped fresh parsley leaves 1 teaspoon granulated garlic 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons panko (Japanese bread crumbs) 2 tablespoons superfine cracker meal Lemon wedges, for serving Chili Lime Salsa, recipe follows 1 1/4 cups chili sauce 2 cups ketchup 1/2 cup horseradish cream 1/4 cup chopped fresh cilantro 2 ounces lime juice 1 1/2 teaspoons chopped garlic 1 teaspoon Worcestershire sauce Dash hot pepper sauce (recommended: Louisiana Gold) Salt and freshly ground pepper Instructions: Heat at least 4 inches of oil in a large heavy saucepan or Dutch oven or a deep-fryer to 350 degrees F. (Oil should not come more than halfway up the sides of the pan.)
Chop the squid fillets into small pieces and place in a medium bowl. Add the chopped onion, scallions, cheese, egg, parsley, garlic, salt and pepper and mix thoroughly. Add bread crumbs into the mixture and form into 1 1/2-ounce balls. Dredge the balls in the cracker meal and lay on a parchment paper-lined sheet pan to firm. Carefully drop squid balls into the fryer and fry until golden brown, 3 to 5 minutes. Arrange them on a platter with lemon wedges and serve with the chili lime salsa on the side. In a large bowl, mix chili sauce and ketchup together until well blended. Add the rest of the ingredients and mix thoroughly. Refrigerate until ready to serve. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 73926,"Chocolate Banana Cupcakes 3 sticks butter 3 1/2 cups brown sugar 6 eggs 3 1/2 cups cake flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon nutmeg 2 cups milk 5 ripe pureed bananas French Banana Buttercream, recipe follows Chocolate Ganache, recipe follows Italian Meringue Buttercream Frosting, recipe follows 1 cup sugar 3 egg yolks 2 1/2 sticks butter 3/4 teaspoon vanilla extract 1 ripe banana, pureed 1 pound chocolate chips 12 ounces heavy cream 1 1/4 cups sugar 2 cups egg whites 1/2 teaspoon cream of tartar 4 sticks butter, cubed 2 teaspoons vanilla extract 3 tablespoons chocolate ganache Instructions: Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners. Measure all the ingredients accurately. Bring all the ingredients to room temperature. Place the butter in the mixing bowl. With the paddle attachment, beat the butter slowly until it is smooth and creamy. Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes. Add the eggs one at a time. After each addition, beat until the eggs are incorporated before adding more. After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes. Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together. Be sure to scrape down the sides of the bowl to ensure even mixing. Then add one-quarter of the sifted dry ingredients to the butter mixture. Mix just until blended. Mix the milk and banana puree. Add approximately one-third of the liquids. Mix just until blended in. Repeat until all ingredients are incorporated. Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes. Cool the cupcakes completely. To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream. Dip the top of the cupcake in the Chocolate Ganache. Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting. Combine the sugar and 1/4 cup water in a saucepan. Dissolve the sugar. Boil until it reaches 240 degrees F. While the syrup is boiling, bet the yolks with an electric mixer with a wire whip until thick and light. When the syrup reaches temperature, pour it very slowly into the beaten yolks while whipping constantly. Continue to beat until the mixture is completely cool and the yolks are very thick and light. Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture. Beat in the vanilla and banana puree. If the icing is too soft, refrigerate until it is firm enough to spread. Put the chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream to a simmer. Once a simmer is reached, pour over the chocolate chips. Using a whisk, whip until smooth and creamy. Combine 1 cup sugar and 1/2 cup water in a saucepan. Boil to reach 230 degrees F. Leave it alone. Cook over medium heat. While the syrup is boiling, using a whip attachment, start beating the egg whites and cream of tartar in a mixing bowl. Once peaks begin to form, add the remaining 1/4 cup sugar to make the peaks stiff. When the syrup reaches temperature, slowly pour it into the beaten egg whites while whipping constantly with the mixer on the lowest speed. Beat on high until cool, about 5 minutes. Turn down to medium-low speed and add the butter on the sides and scrape. Turn to high and beat until you have a smooth texture. Add the vanilla and chocolate ganache. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 73927,"Cilantro and Coconut Chutney 1 teaspoon ground coriander seeds 1 teaspoon ground cumin seeds 1 teaspoon ground fennel seeds 1/2 teaspoon ground cardamom seeds 2 cups fresh cilantro leaves, washed and roughly chopped 1/4 cup coconut milk
1/3 cup fresh coconut (or sweetened, shredded coconut) 1 teaspoon minced ginger 1 teaspoon sugar Pinch of salt 1 small green chili, minced 1 clove garlic, minced Juice of 1/2 lime Instructions: Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 73928,"Sunny's Nunya Business Chili Cheese Fries One 28- to 32-ounce bag frozen crinkle cut french fries 1 teaspoon kosher salt, plus more for seasoning
3 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, grated on a rasp
3 tablespoons chili powder
1 tablespoon ground cumin
1 pound ground beef (80 percent meat/20 percent fat)
Freshly ground black pepper
2 cups marinara sauce (pick one with personality!)
One 15-ounce jar nacho cheese sauce (mild, medium, spicy\u2014your choice)
3 scallions, sliced on the bias
1/4 cup sliced pickled jalapenos
Instructions: Line a sheet tray with aluminum foil. Arrange the fries on the sheet tray in a single layer. Bake according to the package instructions. Season with salt. Heat the olive oil in a large cast-iron pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, chili powder and cumin and cook until the spices are fragrant, 1 to 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Let cook for 5 minutes to let the flavors meld. Heat the nacho cheese sauce according to the package instructions. Top the fries with the chili and nacho cheese sauce, then garnish with the scallions and pickled jalapenos. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73929,"Penne with Arugula and Hazelnuts Kosher salt 1 pound dried whole wheat penne pasta 1 box baby arugula (5 ounces) 1 cup toasted hazelnuts, chopped 1/4 cup grated pecorino cheese, plus more, for serving 3 tablespoons olive oil 4 scallions, sliced thinly Juice of 1 lemon Instructions: Bring about 1 gallon of water to a boil in a medium pot. Add 1/4 cup salt to the water. Add the penne and cook until al dente, 12 to 15 minutes. Drain the pasta and return it to the pot. While the pasta is still warm, add the arugula, hazelnuts, pecorino, oil, scallions and lemon juice. Toss to combine and to allow the arugula to wilt slightly. Serve sprinkled with pecorino, ","[Chardonnay, Vermentino, Barbera, Tempranillo]" 73930,"Lemony Yogurt Pound Cake Nonstick baking spray, for coating loaf pan 1 1/2 cups white whole wheat flour 2 teaspoons baking powder 1/4 teaspoon fine salt 3/4 cup sugar Finely grated zest of 1 lemon 1/2 cup plain lowfat (2-percent) Greek yogurt 1/4 cup lowfat (1-percent) milk 1/4 cup extra-virgin olive oil 1/2 teaspoon pure vanilla extract 2 large egg whites 1 large egg Instructions: Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73931,"White Chocolate, Rosemary and Cornmeal Biscotti 1 1/2 cups all-purpose flour 3/4 cup granulated sugar
1/3 cup bolted yellow cornmeal
2 teaspoons finely chopped fresh rosemary
1 teaspoon baking powder
1/2 teaspoon fine salt
3 tablespoons unrefined coconut oil, melted
2 large eggs, at room temperature, whisked 1/3 cup white chocolate chips
Powdered sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, granulated sugar, cornmeal, rosemary, baking powder and salt together in a large bowl. Whisk together the melted coconut oil and eggs in a small bowl and add to the dry ingredients, stirring just until combined. It will look crumbly at first, then sticky. Stir in the white chocolate chips. Heavily dust your work surface with powdered sugar and turn out the dough. Knead until smooth, then shape into a 10-by-2-1/2-inch slightly flattened log and transfer to the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes. Set aside until cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 300 degrees F. When cool enough to handle, place the dough log on a work surface and cut crosswise with a serrated knife into 1/3- to 1/2-inch-thick pieces to form individual cookies. Put the cookies back on the same baking sheet lying flat. Bake until golden brown and firm, about 30 minutes, flipping halfway through. Let cool before serving. Store in an airtight container for up to 10 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 73932,"Racks of Wild Boar 2 whole frenched racks of Texas wild boar (recommended: Frontier Meats) 4 ounces Southwestern seasoning blend, recipe follows Parker County Peach Barbecue Sauce, recipe follows 5 parts iodized salt 2 parts granulated garlic 2 parts fine black pepper 2/3 part cayenne 3/4 part dried thyme 3/4 part dried oregano 2 parts paprika 1 part onion powder 1/2 part dried basil 1/2 part cumin 2/3 part coriander 2 parts chili powder 1/2 part dry mustard powder
1 sweet onion, diced 3 ounces butter 4 local fresh peaches, peeled and diced 3 ancho chiles, stems and seeds removed 12 ounces ketchup
1/2 bunch chopped cilantro leaves 3 ounces brown sugar 3 ounces bourbon 1 lime, juiced 1 pint chicken stock
Salt and pepper Instructions: Clean the racks of wild boar of any sinews and excess fat. Rub generously with Southwestern spice blend and allow to sit for at least 45 minutes. Grill on mesquite coals over medium heat until an internal temperature of 145 to 150 degrees F is reached. Allow to rest for about 10 minutes before cutting into chops. Serve with Parker County Peach Barbecue Sauce. Combine all ingredients. Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer. Allow to simmer for approximately 15 minutes. Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 73933,"Wagyu Two Ways 4 pieces Wagyu, 2-inches long and 1/4-inch thick 2 cups rice 1/2 cinnamon stick 1/2 piece star anise 1 piece dry citrus peel 1 tablespoon oyster sauce 1 tablespoon toban jan 2 tablespoon soy sauce 1 tablespoon fermented sweet rice, strained 1 tablespoon sake/shaoxing wine mix 50/50 Drizzle of sesame oil 1 pinch chicken bouillon 4 ounce filet of Wagyu Grated fresh wasabi Soy sauce Instructions: Wash rice, soak in water for 30 minutes, remove rice and dry. Toast rice in a pan over medium heat with spices until rice is dry. Process in a blender until rice is 1/3 its original size. Marinate beef 20 to 30 minutes in sauce. Coat beef all over with rice mix, drizzle with a little oil and steam approx 20 to 30 minutes. In a cast iron pan, roast filet until desired temperature, basting with butter. Remove from heat and rest the steak approximately 10 minutes, slice and season with fresh wasabi and soy sauce on the side. Prep Time: 30 minutes ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73934,"Almost-Famous Bloomin' Onion 2 tablespoons mayonnaise 2 tablespoons sour cream 1 1/2 teaspoons ketchup 1/2 teaspoon Worcestershire sauce 1 tablespoon drained horseradish 1/4 teaspoon paprika Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1 large sweet onion, such as Vidalia (about 1 pound) 2 1/2 cups all-purpose flour 1 teaspoon cayenne pepper 2 tablespoons paprika 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin Freshly ground black pepper 2 large eggs 1 cup whole milk 1 gallon soy or corn oil, as needed, for frying Kosher salt Instructions: Combine all of the dip ingredients in a bowl, cover and refrigerate. Slice the onion (see Cook's Note). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water. Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the \petals.\ Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil. Fill a large deep pot with at least 3 inches of the oil, leaving 2 inches of space at the top. Heat the oil over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73935,"Grilled Polenta and Vegetables with Chimichurri 1 1/2 cups fresh parsley (leaves and tender stems), plus chopped parsley for topping 3 tablespoons fresh oregano 1 clove garlic 2 tablespoons sherry vinegar 1/4 cup extra-virgin olive oil Kosher salt 2 1-pound tubes precooked polenta, cut into 1/2-inch-thick rounds 1 red bell pepper, seeded and cut into wide strips Freshly ground pepper 1 eggplant, cut into 1/2-inch-thick rounds 2 yellow squash, cut into 1/2-inch-thick slices on an angle 1 red onion, cut into 1/2-inch-thick rounds 1/2 cup chopped walnuts Instructions: Preheat a grill to medium high. Make the chimichurri: Combine the parsley, oregano, garlic, vinegar, 1 tablespoon olive oil, 2 tablespoons water and 1/4 teaspoon salt in a mini food processor. Blend until pourable, thinning with more water, 1 tablespoon at a time, if needed. Combine the polenta, red bell pepper, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. In a separate bowl, combine the eggplant, squash, red onion, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Add the polenta and bell pepper to the grill and cook, flipping halfway through, until well marked and the pepper has softened, 10 to 12 minutes. Remove to a baking sheet. Add the eggplant, squash and red onion to the grill and cook until well marked and softened, 2 to 3 minutes per side. Transfer to the baking sheet with the polenta. Roughly chop the red onion and bell pepper. Divide the polenta, eggplant and squash among plates. Top with the red onion, bell pepper and walnuts and sprinkle with chopped parsley. Drizzle with the chimichurri. ","[Chardonnay, Vermentino, Sauvignon Blanc, Garnacha]

" 73936,"Banana Chocolate Crepe 1 Crepe, recipe follows 2 1/2 ounces chopped bittersweet chocolate 1 banana, peeled 1 ounce chopped walnuts Pinch sea salt Special equipment: Bamboo skewers 1 cup flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted Instructions: Prepare the Crepe recipe. Preheat the oven to 350 degrees F. Melt the chocolate using a double boiler on the stove or in a microwave-safe bowl. Once the chocolate is melted spread about 1 ounce of it on the prepared crepe. Place the banana on the end of the crepe and roll up the crepe with the banana inside. Place the rolled-up crepe on a cooking sheet and put in oven to warm up, about 4 to 6 minutes. To serve: Take 6 bamboo skewers and push them through the crepe at 1/2-inch intervals. With a sharp knife cut between each skewer. Arrange the pieces with the cut-sides up on a plate. Drizzle with the remaining chocolate, sea salt, and chopped walnuts. To make the crepes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Place on paper or cutting board to allow the crepe to cool.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73937,"Herbed Potato Latkes with Kale 1 pound Yukon gold potatoes, peeled 1 small onion Kosher salt and freshly ground black pepper 1 cup chopped stemmed kale 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill 1/3 cup all-purpose flour or matzo meal 1 large egg, beaten Vegetable oil or rendered chicken or duck fat, for frying Sour cream, for serving Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with paper towels. Grate the potatoes on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large mixing bowl. Add the kale, chives and dill and toss to combine. Add the flour and egg and stir until thoroughly combined. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes about 2 inches wide and transfer to the prepared baking sheet. Heat 1/4 inch of oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven to keep warm while cooking the remaining pancakes. Serve with sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73938,"Mussel and Olive Oil Bisque 4 ounces leeks, cleaned and diced 4 ounces onions, chopped 2 cloves garlic, chopped 2 ounces olive oil 1 pound cleaned mussels 2 ounces brandy 2 ounces white wine 4 ounces tomatoes, peeled, seeded and chopped 4 to 8 ounces water Salt and pepper, to taste 4 ounces virgin olive oil 1 teaspoon butter Instructions: In a medium casserole, sweat leeks, onions, and garlic in olive oil for 10 minutes. Add mussels, brandy, and wine and cover and steam mussels until they open. Remove from heat. Separate mussels from shells and place mussel meat in sauce pan. Add tomatoes and 4 ounces of water. Season with salt and pepper, bring to a boil, and let simmer for 10 minutes. In a food processor, puree until smooth. Strain through a sieve. Add additional water if bisque appears too thick. Whisk in olive oil, butter and additional salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 73939,"Caldo de Res: Spanish Beef Soup 2 pounds beef shank, bone-in 1 medium-sized white onion, small dice, plus 1 cup chopped onion, for garnish 1 tablespoon salt 1 tablespoon pepper 12 ounces beef stock 12 ounces stewed tomatoes 4 ears corn 4 baking potatoes, like russets, unpeeled 2 chayote, zucchini may be substituted 6 carrots, peeled 1/4 cup chopped cilantro, plus more, for garnish Water, to cover 1 head cabbage 1 lime or lemon, cut into wedges Corn tortillas, for garnish Sliced jalapenos, for garnish Instructions: Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is \spoon tender.
Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water, to cover, the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Serve with heated corn tortillas. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Tempranillo, Garnacha, Rioja]

" 73940,"Homemade Vanilla Extract 3 vanilla beans 8 to 12 ounces bourbon or vodka
Instructions: Split the vanilla beans lengthwise, leaving them attached at one end. Place them in a 10- to 12-ounce bottle and cover with the liquor. Put on the top and shake vigorously. Store at room temperature for 4 weeks to let the flavor develop and mature, shaking the bottle once a week. The extract will keep at room temperature in a dark place (like your cabinet) for up to 6 months. ","[Bourbon, Vodka]" 73941,"Hazelnut Sandies 1/3 cup blanched hazelnuts 1 cup all-purpose flour 1/4 teaspoon ground allspice 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup confectioners' sugar 1/2 teaspoon pure vanilla extract Cooking spray Instructions: Spread the hazelnuts on a baking sheet and bake until golden brown, about 10 minutes; let cool, then finely chop. Whisk the flour, allspice, salt and hazelnuts in a medium bowl. Beat the butter and 1/4 cup confectioners' sugar in a large bowl with a mixer on medium speed until light and creamy, about 3 minutes. Beat in the vanilla. Reduce the mixer speed to low and gradually beat in the flour mixture until the dough comes together. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray. Roll tablespoonfuls of the dough into balls and arrange 1 inch apart on the prepared baking sheet. Bake until light golden on the bottom, about 12 minutes. Meanwhile, sift the remaining 3/4 cup confectioners' sugar into a medium bowl. Immediately transfer the warm cookies to the bowl of confectioners' sugar and gently toss to coat; transfer to a rack to cool completely. Roll the cookies in confectioners' sugar again when completely cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73942,"Stuffed Pork Chops 2 tablespoons olive or vegetable oil, divided 2 leeks, white part only, rinsed and chopped 1 McIntosh or Granny Smith apple, cored and diced 2 teaspoons dried oregano 1/2 teaspoon dried rosemary Salt and pepper 1 1/2 cups unseasoned bread cubes (or cut up day-old bread) 1/2 cup reduced-sodium chicken broth or enough to moisten bread 4 (5-ounce) boneless pork chops, about 1-inch thick, trimmed of fat Instructions: Preheat oven to 400 degrees F. Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside. Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets. Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73943,"Neely's Spicy Sweet Potato Chips Peanut oil, for frying 2 teaspoons kosher salt 1/2 teaspoon ancho chili powder 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 3 large sweet potatoes, well scrubbed Instructions: In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. In a small bowl, mix together salt, chili powder, smoked paprika, garlic powder, and black pepper. Using a mandoline or a sharp knife, thinly slice the sweet potatoes into 1/8-inch thick rounds. Add the sliced sweet potatoes to the hot oil and fry, in batches, until crisp and golden brown, about 3 minutes. Remove to a paper towel lined sheet tray and immediately sprinkle with the seasoning mixture. Transfer to a serving bowl and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 73944,"Baby Back Rib Crown Roast 1 tablespoon coriander seed, crushed 1 tablespoon black peppercorns, crushed 1 tablespoon fresh thyme leaves, chopped
2 teaspoons light brown sugar Kosher salt
Two 1 1/2- to 3-pound racks baby back ribs One 15-ounce can corn kernels, drained 1 1/4 cups yellow cornmeal 1/2 cup all-purpose flour
1 tablespoon granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Kosher salt 1 cup sour cream
1/4 cup milk 2 large eggs, separated, plus 2 large egg whites 1/4 cup chopped fresh chives
3 tablespoons fresh thyme leaves, chopped, plus sprigs, for the top 4 tablespoons unsalted butter, melted, plus a pat for finishing 1/2 cup fresh or frozen cranberries 1/4 cup granulated sugar Instructions: For the ribs: Combine the coriander, peppercorns, thyme, brown sugar and 1 tablespoon salt in a small bowl. Sprinkle the mixture all over the ribs, rubbing it in well. Put on a rimmed baking sheet, cover with plastic wrap and refrigerate for 8 hours or up to overnight. Preheat the oven to 350 degrees F and line a rimmed baking sheet with foil. Put the bottom of a 10-inch nonstick springform pan in the middle of the baking sheet. Unlock the collar of the springform pan and put it on top of the base. Stand up the ribs along the inside of the collar with the bone sides touching the metal to form a circle. (The collar should look like a corset around the ribs.)
For the filling: Spread the corn in an even layer in the center of the crown of ribs.
Whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda and 1 1/2 teaspoons salt in a medium bowl. Whisk together the sour cream, milk and 2 egg yolks in another medium bowl. Stir the sour cream mixture into the cornmeal mixture until well combined. Stir in the chives, thyme and butter. Beat the 4 egg whites with an electric mixer until stiff peaks form. Fold the egg whites into the cornmeal batter until just combined. Spoon the batter on top of the corn in the middle of the ribs and tighten the springform pan collar by closing the clasp. Roast until the ribs are cooked through and the batter is set, about 1 hour 50 minutes.
For the cranberry topping: Meanwhile, combine the cranberries, granulated sugar and 1/4 cup water in a small saucepan. Bring to a boil over high heat, reduce to a very low simmer and cook until the liquid is reduced to about 1 tablespoon and the cranberries are glossy and translucent, about 20 minutes. Wearing oven mitts, unclasp the springform side and carefully work it up over the top of the roast to remove it. Using a large spatula, remove the roast from the springform pan base and transfer it to a serving platter. Spread a pat of butter over the cornbread and top with the cranberries and some thyme sprigs.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73945,"Mint Chocolate Bonbons Nonstick cooking spray, for the pan 1 quart chocolate ice cream, softened (or your favorite non-dairy ice cream!)
24 mint chocolate cookies, preferably Grasshoppers
One 7.25-ounce bottle chocolate shell ice cream sauce, store-bought, or 1 cup homemade
1/2 cup chopped mint chocolate candies, preferably Andes
Instructions: Spray a 24-count mini muffin pan with nonstick cooking spray. Place an approximately 20-inch-long piece of plastic wrap over the muffin pan, leaving about 4 inches of excess plastic hanging over the ends of the pan. Press the plastic into each cup of the pan, making sure the cups are completely lined with the plastic wrap. Using a small ice cream scoop or tablespoon measure, scoop about 1 1/2 tablespoons ice cream into each muffin cup so they are filled to the top. Place a chocolate cookie on top of each ice cream-filled muffin cup and gently press down. Freeze until the ice cream hardens, about 3 hours. Place a wire rack over a baking sheet. Line a second baking sheet with parchment paper. Carefully remove the plastic wrap from the muffin pan to release the bonbons from the muffin cups. Place the bonbons cookie-side down on the baking sheet lined with the wire rack. Slowly pour some of the chocolate shell ice cream sauce over about 1 to 2 bonbons at a time to cover completely. Before the sauce hardens, sprinkle the top of the bonbon with the chopped mint candies. The sauce will harden in about 30 seconds, so continue to coat 1 to 2 bonbons at a time before topping them with the chopped candies, until all 24 are coated and topped. Transfer the bonbons from the rack to the parchment-lined baking sheet with an offset spatula or butter knife. If needed, dip the offset spatula in hot water, then use it to remove the bonbons from rack. (The hot spatula will help prevent the chocolate shell from cracking when you remove them.) Store in a resealable container in the freezer until ready to serve, for up to one week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 73946,"Chili Oil 2 cups olive oil 4 teaspoons dried crushed red pepper flakes Instructions: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month. ","[Arneis, Vermentino, Gavi, Sauvignon Blanc]" 73947,"Instant Pot Caramel Apple-Pear Clafoutis Nonstick cooking spray, for greasing the pan 1 Bosc pear (6 to 7 ounces), peeled, cored and sliced 1/4-inch thick 1 Granny Smith apple (6 to 7 ounces) peeled, cored and sliced 1/4-inch thick 2 large eggs 1/2 cup granulated sugar 1/4 cup all-purpose flour 1 tablespoon almond-flavored liquor, such as Disaronno 1 vanilla bean, split lengthwise and seeds scraped out Zest and juice of 1 small navel orange Kosher salt 3 tablespoons turbinado sugar 1/2 cup creme fraiche 1/4 cup sliced almonds, toasted Instructions: Preheat the oven to broil and position a rack in the upper part of the oven. Coat a 7-inch round cake pan with nonstick spray. Line the bottom of the pan with the pear and apple slices. Whisk together the eggs, granulated sugar, flour, almond liquor, vanilla bean seeds, 1/4 teaspoon orange zest, 1/3 cup orange juice and 1/2 teaspoon salt in a medium bowl until well combined.
Pour the batter on top of the apples and pears and cover the pan tightly with foil. Place 1 1/2 cups water in the bottom of a 6-quart Instant Pot?. Place the steamer rack in the pot and put the pan on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 15 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
Remove the foil from the pan and sprinkle the top of the cake with the turbinado sugar. Broil until the sugar is melted and turning a deep golden brown, 2 to 3 minutes. Let sit at room temperature until the sugar has hardened, about 10 minutes. Scoop onto plates and serve with a dollop of creme fraiche and a sprinkle of almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 73948,"Cannoli-Stuffed French Toast Nuggets 3 tablespoons fat-free ricotta cheese 2 teaspoons mini semi-sweet chocolate chips 1 teaspoon vanilla extract 1 no-calorie sweetener packet 1 light hot dog bun (about 80 calories) 1/4 cup fat-free liquid egg substitute 1/4 teaspoon cinnamon 2 teaspoons light whipped butter or light buttery spread 1/2 teaspoon powdered sugar Sugar-free pancake syrup, for topping, optional Instructions: In a small bowl, combine ricotta cheese, chocolate chips, and 1/2 teaspoon vanilla extract, and sweetener, and mix well.
Split hot dog bun open lengthwise, without fully separating the 2 halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top 1/2 down over the filling. Carefully slice into 4 \nuggets.\ Mix egg substitute, cinnamon, and remaining 1/2 teaspoon vanilla extract in a small bowl. Set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.)
Once butter has melted, place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 to 4 minutes.
Plate your nuggets and sprinkle with powdered sugar. Top with syrup, if using. Enjoy!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73949,"Green Slaw 3 tablespoons mayonnaise 3 tablespoons seasoned rice vinegar 1 1/2 tablespoons sweet chili sauce 1 tablespoon apple cider vinegar 1 teaspoon seeded and minced serrano pepper 1 teaspoon freshly ground black pepper 3 cups napa cabbage, cut in 1/2 vertically, cored, curly middle discarded, cut horizontally in 1/4-inch thick pieces 1 medium Granny Smith apple, julienned 1 cup peeled and julienned jicama 2 cups fresh bean sprouts 1 tablespoon minced green onion, white and light green part only 1/4 cup golden raisins 1 teaspoon salt Instructions: To make dressing: In a blender, puree all the ingredients until smooth. Set aside. In a large bowl, combine ingredients for slaw. Gently fold in the dressing. Refrigerate 1 hour. Gently toss before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 73950,"Turkey, Kale and Brown Rice Soup 2 tablespoons extra-virgin olive oil 5 to 6 large shallots, chopped 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups) 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups) 8 ounces ground white turkey meat, broken into small chunks 1 tablespoon herbes de Provence 4 cups low-sodium chicken broth, plus more as needed One 15-ounce can diced tomatoes in juice, drained 1 cup cooked brown rice 1 small bunch kale, coarsely chopped (about 4 packed cups) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley 1/4 cup freshly grated Parmesan, optional Instructions: Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt. Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73951,"Pizza Pockets 1 tablespoon olive oil 8 ounces Italian turkey sausage 1 cup tightly-packed arugula (about 1 ounce) 4 ounces cream cheese, room temperature 1/3 cup grated Parmesan, plus 1/4 cup 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury) All-purpose flour, for rolling out pizza dough 1 egg, beaten (for egg wash) 1 1/2 cups marinara sauce, store-bought or homemade Instructions: Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside. Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles. Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes. Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 73952,"Stuffed Meatballs 1 pound 80/20 beef 1 pound 93/7 beef 5 eggs 2 cups seasoned breadcrumbs 1 cup grated Parmesan 2 tablespoons dried parsley 5 slices Genoa salami, diced 2 teaspoons garlic powder 1 teaspoon salt 1 teaspoon black pepper 1 cup shredded mozzarella 5 slices spicy capicola, diced 5 slices sharp provolone, diced 5 slices Black Forest ham, diced Instructions: Preheat the oven to 350 degrees F.
Combine the ground meat with the eggs and mix well. Add the meats and breadcrumbs to a small mixer and combine well. Add the Parmesan, dried parsley, garlic powder, salt and pepper and mix on medium speed, 3 minutes (do not over mix). Scoop out 18 meatballs, using an ice-cream scoop (or forming the meatballs to ice-cream-scoop size). Mix the mozzarella, capicola, provolone, ham and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together. Bake, covered with foil, 45 minutes.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 73953,"Fresh Peach Cobbler 4 cups sliced peeled fresh peaches (4 to 5 peaches) 1 cup all-purpose flour
1 cup sugar 1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon cornstarch
1/2 cup boiling water Serving suggestions: vanilla ice cream or whipped cream, optional Instructions: Preheat the oven to 325 degrees F. Place the peaches in a 9-by-9-inch baking pan. In a medium bowl, mix together the flour, 3/4 cup of the sugar, the baking powder and 1/2 teaspoon of the salt. Add the milk and melted butter and mix well. Pour the batter evenly over the peaches. In a small bowl, mix together the remaining 1/4 cup sugar, the cornstarch and remaining 1/2 teaspoon salt. Sprinkle the mixture over the batter. Evenly pour the boiling water all over. Bake until golden brown and bubbling, 50 minutes. Serve in individual dessert dishes with vanilla ice cream or whipped cream, if desired. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 73954,"Caesar Salad Pizza 2/3 cup extra-virgin olive oil, plus more for brushing 6 cloves garlic, finely chopped Freshly ground black pepper 1 1/3 cups warm water (105 degrees F) 1 tablespoon sugar One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast 3 3/4 cups all-purpose flour, plus more for dusting Kosher salt 2 large ripe beefsteak tomatoes, each cut in to 6 to 8 thin slices 3/4 cup finely grated Parmesan Zest and juice of 1 lemon 1 large egg yolk 2 oil-packed anchovies, finely chopped 1 clove garlic, finely grated 1/4 teaspoon honey 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups) A hunk of Parmesan, for topping Instructions: For the pizza dough: Heat 1/4 cup of the olive oil and the garlic in a small saucepan over medium-low heat until the garlic is softened but not browned, about 5 minutes. Stir in 1/2 teaspoon pepper. Cool slightly. Whisk the water and sugar in a bowl; sprinkle the yeast over top. Set aside until foamy, about 10 minutes. Stir in the olive oil-garlic mixture. Whisk the flour and 2 teaspoons salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour as necessary. Form into a large ball. Brush a large bowl with olive oil, add the dough and turn to coat. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour. Meanwhile, adjust an oven rack to the lowest position and preheat to 450 degrees F. Put a baking sheet on the rack to heat up while the dough rises. (The baking sheet should be the same size or slightly larger than the baking sheet that you will later form the dough on.) Once the dough has doubled in size, brush a rimmed baking sheet generously with half of the remaining olive oil. Put the dough onto the oiled baking sheet and stretch and pat evenly into the pan, making sure that it reaches the edges. Use your fingertips to make dimples all over the dough. Brush with the remaining olive oil and sprinkle lightly with salt. Arrange the tomato slices on the pizza in a single layer, making sure that each bite will have a piece of tomato. Sprinkle the tomatoes lightly with salt. Place the baking sheet with the dough directly on top of the preheated baking sheet in the oven (this helps with a crispy crust). Bake for 15 minutes. Remove the baking sheets and sprinkle the Parmesan over the dough. Continue to bake until the dough is golden brown and the cheese is melted, 10 to 15 minutes While the pizza is baking, make the Caesar dressing: Whisk together the lemon zest and juice, egg yolk, anchovies, garlic and honey in a large bowl. Slowly whisk in the olive oil, season with 1/4 teaspoon salt and a few grinds of pepper. Remove the pizza from the oven and transfer to a large platter or cutting board. Toss the romaine with the dressing. Season with additional salt and pepper if needed. Top the pizza with the salad. Use a vegetables peeler to shave ribbons of Parmesan over the salad. Drizzle with olive oil, cut into pieces and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 73955,"Fried Calamari with Pink Lemonade Chili and Tamarind Reduction over Sesame Black Rice Oil, for frying Two 12-ounce cans frozen pink lemonade concentrate 2 tablespoons tamarind paste
3 guajillo chiles, seeded
3 pasilla chiles, seeded
2 tablespoons sesame oil
2 tablespoons soy sauce
2 cups black rice
2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon ancho chili powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 pound thinly sliced calamari rounds and tentacles
1 pound thinly sliced calamari rounds and tentacles 2 tablespoons black sesame seeds
1 bunch fresh basil
1/2 cup vodka
Instructions: Heat a deep fryer or Dutch oven filled with oil to 375 degrees F. Preheat the oven to 400 degrees F. In a small saucepan, combine 1 can frozen lemonade with the tamarind and guajillo and pasilla chiles. Simmer over low heat until reduced, 20 to 30 minutes. In another small saucepan, combine the sesame oil, soy sauce and 4 cups water. Bring to a boil over high heat. Add the black rice, cover and return to a boil. Reduce to a simmer and cook until the liquid is absorbed, about 20 minutes.
In a medium mixing bowl, combine the flour with the cornstarch, ancho chili powder, cayenne, paprika, red pepper flakes, 1 teaspoons salt and 1 teaspoon black pepper. Add the calamari to the bowl and toss to cover every piece in dry batter. In batches, fry the calamari until golden brown, about 2 minutes. Remove from the oil and transfer to a paper-towel lined bowl. Season with a sprinkling of salt Spread the sesame seeds in an oven-proof skillet and toast in the oven for 10 minutes. In a blender, puree the remaining can of lemonade with the basil, vodka and 2 cups water. To plate, scoop some black rice onto the center of each plate. Top with some fried calamari. Drizzle some tamarind sauce around the plate and over the calamari. Sprinkle the sesame seeds and some fresh cracked pepper around plate. Add a few drops of the pink lemonade basil cocktail. Drink the rest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 73956,"Spicy Soy Ribs with Sweet and Sour Slaw 6 tablespoons ketchup 2 tablespoons chili sauce 2 tablespoons honey 2 tablespoons light soy sauce 1 tablespoon Chinese 5-spice powder 1 tablespoon Shaohsing rice wine 1 rack pork spareribs, cut in half across the bone and cut into single ribs 1/4 cup fresh cilantro leaves, chopped 6 radishes, grated 2 carrots, peeled and grated 2 Fresno chiles, finely diced 1 small Napa cabbage, shredded 1/2 medium onion, grated 1/4 cup mayonnaise 3 tablespoons lemon juice 1 tablespoon honey Sea salt Freshly ground black pepper Instructions: For the ribs: In a large bowl, combine ketchup, chili sauce, honey, soy sauce, 5-spice and rice wine. Then add the ribs. Marinate the ribs for 1 hour in the refrigerator, or as long as overnight. Preheat a grill or grill pan over medium-high heat, making sure the grates have been brushed clean and lightly oiled before cooking. Remove the ribs from the marinade and reserve the marinade. Place the ribs on the grill and cook for 20 minutes, turning every 5 minutes. Place the marinade into a saucepot and bring to a boil for 5 minutes. Once boiled, continually baste the ribs as they are turned and until they are cooked through. For the slaw: While the ribs are cooking, in a medium bowl, add the cilantro, radishes, carrots, chiles, cabbage and onions, and toss together. In a small bowl, whisk together the mayo, lemon juice and honey, and then add to the slaw mixture and toss to coat. Season with salt and pepper. Serve immediately with hot ribs for the perfect BBQ treat! ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 73957,"English Pea and Sweet Onion Risotto 5 cups chicken stock 5 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 cup small diced Spanish onion
1 clove garlic, minced
Kosher salt and freshly ground black pepper 1 cup carnaroli rice
1 cup white wine
5 tablespoons unsalted butter 1 cup frozen English peas, defrosted 1 tablespoon minced fresh chives
1 tablespoons fresh tarragon leaves
1/2 cup freshly grated Parmesan
1 teaspoon lemon zest plus 1 teaspoon lemon juice
1 teaspoon white balsamic vinegar
Instructions: In a medium pot, add the chicken stock and bring to a simmer over medium-low heat. Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy. In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock. When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 73958,"Cheese Souffle 4 tablespoons softened butter 2 tablespoons finely grated Parmesan 3 tablespoons flour 1 cup hot milk 1/4 teaspoon paprika Pinch nutmeg 1/2 teaspoon salt 1/8 teaspoon white pepper 4 egg yolks 5 egg whites 1 cup coarsely grated Swiss cheese Instructions: Preheat the oven to 400 degrees F. Butter a 6-cup souffle or straight-sided baking dish with 1 1/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess. In a large saucepan, melt the remaining butter over medium-high heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1. Whip the egg whites to stiff, shining peaks, then whisk 1/4 of them into the sauce to lighten it. Delicately fold the remaining egg whites into the sauce, alternating with the grated Swiss cheese. Turn the souffle mixture into the prepared dish and set in the oven. Reduce the heat to 375 degrees F and bake until the souffle has puffed 1 or 2-inches above the rim and has browned on top, about 25 to 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73959,"Bread and Butter Pickles 1 pound Persian cucumbers
1/2 Vidalia onion 2 teaspoons plus 1/4 cup kosher salt
1 tablespoon mustard seeds
1 teaspoon coriander seeds
1/4 teaspoon celery seeds
1/4 teaspoon turmeric
2 1/2 cups white vinegar
1/2 cup sugar
Instructions: Slice the cucumbers 1/4-inch thick and discard the ends. Set the sliced cucumber into a colander. Then place the colander into an empty bowl that will allow space for drainage between the colander and the bowl. Mix the cucumber slices with 2 teaspoons salt, and then place them in the fridge to drain for 12 hours or overnight. The salt will draw out excess moisture from the cucumbers so that your pickling solution doesn't get watered down with the natural juices of the cucumber. Twelve hours later, or simply the next day, you want to toast your mustard seeds, coriander seeds, celery seeds and turmeric. Just place them in a small saute pan over medium heat, moving them around in the pan until you get the aroma of the spices. Remove the spices from the pan and set aside. Thinly slice the Vidalia onion and set aside Take the cucumbers out of the colander and place them in medium bowl. Mix the onions in with the cucumbers. Toss the cucumbers and onions with the toasted spices. In a small pot, bring the vinegar, sugar and remaining 1/4 cup salt to a boil. Pour the hot vinegar liquid over the cucumbers, onions and spices, and let sit until the liquid comes to room temperature. Once at room temperature, they are ready for the refrigerator and will be ready to eat the next day. Will keep refrigerated for weeks once they're pickled! ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 73960,"Pat's Picnic Potato Salad Salt 3 pounds small red skinned potatoes, quartered 1 cup packed basil leaves 1/4 cup packed mint leaves 4 garlic cloves, peeled 1/2 cup toasted, chopped pecans 1 lemon, juiced Freshly ground black pepper 1/2 cup Parmesan 1 teaspoon red pepper flakes 1/2 cup olive oil Instructions: Bring a large pot of salted water to a boil over medium heat. Add the potatoes and cook until just tender, about 12 minutes. Drain well and let cool slightly. Pulse the basil, mint, garlic, pecans, lemon juice, Parmesan, salt and pepper, to taste, and red pepper flakes in a food processor. Drizzle in the olive oil while the machine is running. Spoon the pesto into a large serving bowl, then add the potatoes and toss to coat. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 73961,"Mini Beef Wellingtons with Morel Mushrooms, Sherry and Thyme One 17.3-ounce package frozen puff pastry, thawed All-purpose flour, for dusting 1 ounce dried morels or porcini mushrooms 2 tablespoons vegetable oil, for cooking Kosher salt Freshly ground black pepper Four 6-ounce pieces beef tenderloin 4 small shallots, peeled and finely chopped 2 tablespoons unsalted butter 1 pound fresh chestnut or crimini mushrooms, cleaned and finely chopped 1/4 cup medium-sweet sherry, optional 1 bunch thyme, leaves only 1 large egg, lightly beaten 1 cup heavy cream Instructions: Roll out the puff pastry on a well-floured work surface until about 14-inches square and 1/8-inch thick. Trim the edges, if necessary, and cut the puff pastry into 4 squares. You may need to roll the puff pastry larger or smaller depending on the size of the meat. Put them in a single layer onto one or two baking sheets and into the refrigerator to firm up. Rinse the dried mushrooms in cold water, put them into a small bowl and cover them with hot water. Let soak for 20 minutes. Heat 2 tablespoons oil in a medium skillet over medium-high heat. When the pan is very hot, season the meat with salt and pepper and sear on each side for 1 minute per side. Set aside. Turn the heat down to medium, add the shallots to the pan and cook until they are soft, 4 to 5 minutes. Add the butter and fresh mushrooms and cook for another 2 to 3 minutes. Drain the dried mushrooms and chop them finely. Add them to the pan along with the sherry, if using. Turn the heat up a bit and cook until the mushrooms are almost dry, 3 to 4 minutes. Add the thyme and season with salt and pepper. Cook for 1 more minute, take the pan off the heat and set aside. Preheat the oven to 400 degrees F. Remove the pastry from the refrigerator. Put a large tablespoon of the mushroom mixture in the center of a pastry square and spread it out to the same size as the meat. Place a piece of tenderloin on top and brush some egg wash around the edges of the pastry. Fold up the corners and sides of the pastry so they meet and overlap slightly in the middle. Turn it over so the seams are down and shape it into a neat package with your hands. Repeat with the other three squares. If the pastry has gotten soft, put the packages back in the refrigerator for 5 to 10 minutes to firm up. This will make sure the pastry does not just melt into a gooey mess in the oven before it has a chance to puff up. Save the remaining mushroom mixture for the sauce. When you are ready to bake, cut a design into the top of each package with a paring knife. Brush them all over with egg wash. Bake for 14 minutes for medium rare or adjust the time shorter or longer according to how you like your meat cooked. While the Wellingtons are baking, reheat the mushroom mixture. Add the cream and cook on high for 2 minutes. Taste and adjust the seasoning. Remove from the heat, cover and keep warm. When the Wellingtons are ready, remove them from the oven and serve with the sauce and a big glass of hearty red wine. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 73962,"Sushi Rice 3 1/3 cups short grain rice 4 cups water, plus 1/4 cup water 6 tablespoons rice vinegar 5 tablespoons sugar 3 teaspoons salt Instructions: Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes. While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool. Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures. Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day. ","[Sak, Junmai Ginjo, Nigori, Sparkling Shiraz]

" 73963,"Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard One 16-ounce jar cherry peppers, drained 2 cloves garlic, minced
3 tablespoons honey
3 tablespoons cider vinegar
2 tablespoons olive oil
Pinch salt
1 cup whole-grain mustard 1/4 cup yellow mustard
1/2 cup honey
2 tablespoons prepared horseradish
1/4 cup poppy seeds 1/4 cup sesame seeds 1/4 cup dried garlic
1/4 cup dried onion
1 tablespoon coarse sea salt
2 teaspoons cracked black pepper
4 links smoked sausage or kielbasa (about 2 pounds) 1 package puff pastry (2 sheets)
1 egg, lightly scrambled
Instructions: For the relish: Add the cherry peppers, garlic, honey, cider vinegar, olive oil and salt to the bowl of a food processor. Pulse to combine. (Makes 2 cups.) For the mustard: Add the whole-grain mustard, yellow mustard, honey and horseradish to a small bowl. Stir to combine. (Makes 2 cups.) For the everything spice: Add the poppy seeds, sesame seeds, dried garlic, dried onion, salt and pepper to a small bowl. Stir to combine. (Makes 1 cup.) For the pigs-in-a-blanket: Preheat the oven to 400 degrees F. Cut each piece of puff pastry in half, and roll each half around a sausage link, using a bit of egg wash to adhere. Place the piggies seam-side down, brush with egg wash, and sprinkle each with 1 teaspoon of the everything spice. Transfer to a parchment-lined baking sheet and bake until golden and puffy, 15 to 20 minutes. Serve the pigs-in-a-blanket with the cherry pepper relish and horseradish honey mustard. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 73964,"The Ultimate Cookie Dough Cake 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more buttering for the pans 3 cups all-purpose flour, plus more for the pans (see Cook's Note)
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 1/4 cups heavy cream
1 cup mini semisweet chocolate chips 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda
3/4 teaspoon fine salt
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
6 tablespoons plain yogurt
1 1/2 teaspoons alcohol-free vanilla extract
1 cup mini semisweet chocolate chips
4 ounces semisweet chocolate 1/3 cup heavy cream Instructions: For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans and line the bottoms with parchment. Butter the parchment and dust the pans with flour, tapping out the excess. Whisk together the flour, baking powder and salt in a large bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium and beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla.
Reduce the speed to medium and add the flour mixture in 3 batches, alternating with the cream, beginning and ending with the flour; beat until just smooth, about 3 minutes.
Divide the batter between 2 of the prepared pans. Bake until the cakes are light golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool for 10 minutes. (Leave the oven on for the cookie dough.) Invert the cakes out onto the racks (remove the parchment) to cool completely, about 1 hour. Trim the tops of the cakes with a long serrated knife to make level, if needed.
For the cookie dough: Meanwhile, microwave the flour in a small microwave-safe bowl for 1 minute (see Cook's Note). Remove and stir well. Microwave for an additional minute or until the temperature registers 180 degrees F on an instant-read thermometer. Sift into a medium bowl, then whisk in the baking soda and salt. Beat the brown sugar, granulated sugar, butter, yogurt and vanilla in a large bowl with an electric mixer on medium-high speed until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated, about 1 minute. (Turn off the beaters and use your hands to help combine if needed). Fold in the chocolate chips with a rubber spatula or mix them in with your hands. (You should have about 4 cups of cookie dough.) Remove 1/4 cup cookie dough and roll into 6 heaping teaspoon sized balls and place them 1-inch apart on a baking sheet. Bake until the cookies are set and browned around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes then transfer to a rack to cool completely, about 25 minutes. Cut the cookies in half.
Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream to a boil in a small saucepan over medium-high heat. Pour the cream over the chocolate and let sit for 5 minutes. Stir until the chocolate is completely melted and smooth.
Assemble the cake: Place a cake layer on a cake stand or platter. Press half of the remaining cookie dough evenly on top of the cake (it should be about a 1/2-inch-thick layer). Top with the other cake round and then press the remaining cookie dough evenly on top of the cake. Drizzle some of the ganache around the edge of the cake letting it drip down the sides. Drizzle 2 tablespoons of the ganache over the top of the cake. Spread the remaining ganache around the bottom of the cake to make a 1-inch border. Press the mini chocolate chips into the ganache. Decorate the top of the cake with the cookie halves. Chill until the ganache has set, about 20 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73965,"Spicy Cherry Ribs 2 teaspoons yellow mustard 2 pork rib racks (St. Louis style spare ribs) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1 recipe Spicy Cherry Glaze, recipe follows 2 tablespoons scallions, chopped 1 teaspoon sesame seeds 1 tablespoon oil 1 cup diced red onion 4 tablespoons minced ginger 3 cups canned cherries in syrup, preferably Bing 2 tablespoons minced garlic 2 tablespoons tequila (recommended: Cabo Wabo Resposado) 3 tablespoons hot sauce (recommended: Sriracha) 1 teaspoon sesame oil 1 tablespoon sherry wine vinegar 4 tablespoons soy sauce 1 teaspoon salt 1 tablespoon freshly ground black pepper Instructions: Place ribs onto aluminum foil. Brush the mustard onto the ribs. Mix dry ingredients thoroughly. Then cover the ribs with the rub. Let sit at room temperature for 45 minutes. Preheat oven to 325 degrees F. Wrap the ribs, meat side down, in the aluminum foil then place onto a baking sheet. Bake for 10 minutes. After 10 minutes, reduce the heat to 225 degrees F and cook for another 1 1/2 hours. Then, open the foil and cook for 1 hour. Remove ribs from oven, and discard the foil. Cut into 4-rib portions. Liberally slather on the Spicy Cherry Glaze, then place, bone side down, in a roasting pan. Pour the remaining sauce over the ribs and continue to cook for 1 1/2 hours, basting occasionally. When ribs are fork tender, place under broiler for 10 minutes to crisp the cherry glaze. Serve immediately garnished with scallions and sesame seeds. In a medium saute pan over medium heat, add oil, onion, ginger, cherries and garlic. Saute until lightly caramelized. Deglaze with tequila, hot sauce, sesame oil, sherry wine vinegar and soy sauce. Let simmer for 15 minutes. Season, with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73966,"Duck Breast Crusted with Honeyed Nuts Coffee Infusion and Brandied Cherries 4 tablespoons blanched almonds, toasted 4 tablespoons blanched hazelnuts, toasted 4 tablespoons walnuts, toasted 6 ounces wildflower honey 4 cups duck consomme 4 cups heavy cream 2 tablespoons cracked espresso beans Salt Freshly ground black pepper 4 Moulard duck breasts Salt and pepper 4 tablespoons canola oil, plus 2 tablespoons 4 cups cleaned endive 1 orange, zested 1 teaspoon sugar 4 ounces brandied cherries Instructions: To make the crust, chop the toasted nuts coarsely. Do not reduce the nuts to a powder. Stir the nuts into the honey and set aside. To make the coffee sauce, in a heavy-bottomed saucepot, bring the consomme and the cream to a boil, reduce the heat, and let simmer. Stirring occasionally, reduce the sauce by about 3/4, until it will coat the back of a wooden spoon. Add the cracked coffee beans, cover, and turn off the heat. Let the sauce infuse for 10 minutes, then strain, and adjust the seasoning with salt and pepper. Set sauce aside and keep warm. Preheat the broiler. To prepare the duck breast, trim away excess fat and lightly score the skins with a sharp knife. Season with salt and pepper and cook, skin side down, over medium heat in 4 tablespoons of the canola oil. As the duck breasts render their own fat, the skins will crisp and become golden brown. Drain off excess fat periodically. Cook the duck breasts for about 10 minutes. Turn the breasts onto their flesh side and cook for 1 more minute. Remove the breasts from the pan, and wipe pan clean with a paper towel. In a separate saute pan, heat the remaining canola oil. Add the endive, orange zest, and sugar, and saute until the endive is wilted. Set aside and keep warm. Spread each breast with 1 1/2 tablespoons of the honey nut crust, and place them back in the clean pan. Caramelize the duck under the broiler for 1 minute, making sure the crust doesn't burn. Remove the breasts to a plate and rest for 5 minutes. To serve duck breast, slice each breast into 1/4-inch thick pieces and fan out. Place slices on warmed plates with sauteed endive. Pour the coffee sauce around duck breast, and garnish with the brandied cherries. ","[Chardonnay, Pinot Grigio, Gavi, Riesling]" 73967,"Duck a l'Orange 2 Pekin (Long Island) duck breasts or 1 mallard breast (1 1/2 to 2 pounds each) Salt and pepper 1 juicing orange or 6 kumquats 1/2 cup water 1/2 cup concentrated duck broth, 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze 1/8 teaspoon sugar 1 tablespoon orange flavored liqueur (recommended: Grand Marnier) 1 tablespoon balsamic, sherry, or red wine vinegar, or more to taste 1 1/2 tablespoons cold unsalted butter Orange wedges Instructions: Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator. Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon. If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat zests on a cutting board and slice them into fine julienne. Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer. If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy. Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard. Pour the fat out of the pan ? if it hasn't burned, save it for omelets ? and deglaze the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol. At this point, adjust the thickness of the sauce ? its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar. Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73968,"Vanilla Custard with Raspberry Mash 2 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 6 egg yolks 2/3 cup granulated sugar 1/4 cup cornstarch 1 tablespoon unsalted butter 1 cup cream 1 teaspoon sugar 1/2 pint raspberries 1 tablespoon sugar Instructions: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.) Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat. Whip the cream with the sugar and serve on the custard and mash. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73969,"Tequila Guacamole 4 cal fully ripened avocados from Mexico halved, pitted and peeled 2 g white onion finely chopped 2 g pickled chiles jalapenos finely chopped 2 g pickled carrots finely chopped 2 ounces tequila of your choice 2vinegar from the pickled chiles jalapenos 1 tablespoon olive oil Juice from 1/2 lime Dried oregano to taste salt to taste Instructions: Mix the cl jalapeno, carrots, onion, limejuice, oregano, vinegar and tequila; marinate for two minutes. Coarsely mash avocado with a fork. Add the rest of the ingredients and season with salt and olive oil. Serve with chips or on tostada ","[Tequila, Sauvignon Blanc, Vermentino, Pinot Grigio]" 73970,"Egg-in-the-Hole French Toast 1/2 cup Fisher? Sliced Almonds, toasted, finely ground 2 large eggs 1/4 teaspoon paprika 2/3 cup unsweetened almond milk 1/4 teaspoon kosher salt 4 slices (about 1/2-inch thick) dense multigrain bread 2 tablespoons unsalted butter Nonstick spray 4 large eggs 2 scallions, minced, both green and white parts 2 tablespoons maple syrup Instructions: In a medium bowl, whisk together 1/4 cup almonds, 2 eggs, paprika, almond milk and salt until smooth. Place the bread slices on a flat surface and use a cookie cutter or a small glass to cut holes (about 2-inches wide) in the center of each. Soak each slice and the bread circles in the egg mix, coating both slides. Heat a medium skillet over medium heat and add half of the butter. When the butter begins to foam and brown slightly, arrange 2 slices in the pan. Cook on the first side over medium heat, 3 to 5 minutes, and then turn the slices over, cooking for an additional 3 to 5 minutes or until both sides are browned and the toast is cooked through. Keep warm. Repeat with remaining bread and bread circles. Use a kitchen towel to wipe out the skillet and coat with nonstick cooking spray. Fry 2 eggs sunny side up in the skillet. Repeat with remaining eggs. Spoon about 1 teaspoon of the remaining almonds on the bottom of each plate as an \anchor\ for each egg. Place a fried egg on top of the nuts and place each piece of toast carefully on top of the egg so the yolk peeks out of the toast hole. Serve a bread circle with each serving. Drizzle with the maple syrup. Top with scallions and remaining almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 73971,"Green Bean and Fuyu Persimmon Salad 5 pounds baby blue lake beans or haricots verts, stems removed 6 Fuyu Persimons 4 cups frisee, yellow leaves only, picked and washed (Belgian endive may be substituted)
2 shallots, peeled and finely minced 4 tablespoons sherry vinegar 1/4 cup walnut oil 1/4 cup pure olive oil Instructions: Blanch the green beans in boiling salted water and shock into ice water to stop the cooking. Dry on paper towels. Peel the Fuyus with a peeler or sharp pairing knife, remove the core and slice into 1/8 thick slices. Place the shallots into a mixing bowl and add the vinegar, slowly whisk in the two oils, season well with salt and pepper. Place the persimmons into a large mixing bowl and add the vinaigrette, mix well and season with salt and pepper, add the green beans and the frisee and toss well, check for seasoning and add salt and pepper as necessary. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73972,"Cheesy Phyllo Cups with Butternut Squash 2 cups diced peeled butternut squash (about 1/2 small squash) 2 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper 1 shallot, minced 30 frozen mini phyllo shells 4 ounces cream cheese, at room temperature 1/4 cup mayonnaise 1 cup shredded smoked cheddar cheese (about 2 1/2 ounces) 2 teaspoons fresh thyme Instructions: Put a baking sheet on the middle oven rack and preheat to 375 degrees F. Toss the squash with the melted butter, 1/4 teaspoon salt and a few grinds of pepper; spread in a single layer on the hot baking sheet. Roast until just tender, about 15 minutes. Stir in the shallot and roast until softened, about 5 minutes. Let the squash cool for a few minutes on the baking sheet. Meanwhile, place the phyllo shells on another baking sheet. Bake until crisp, about 5 minutes. Mix the cream cheese and mayonnaise in a medium bowl. Fill each phyllo shell with a teaspoon of the cream cheese mixture. Top with a few cubes roasted squash and sprinkle with the smoked cheddar and thyme. Return to the oven and bake until lightly browned, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 73973,"Lemon-Scented Broccolini 1 1/2 pounds broccolini, washed, chopped 1 cup water 4 strips lemon peel Salt Instructions: Place broccolini in a large bowl. Add 1 cup water and tuck lemon peels in and around the broccolini. Cover with plastic wrap and microwave for 5 minutes. Remove from the microwave, drain and add a little salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 73974,"Corpse Reviver No. 2 Cocktail 1 ounce gin 1 ounce aperitif, such as Cocchi Americano or Lillet Blanc 1 ounce orange liqueur, such as Cointreau 1 ounce fresh lemon juice 1 dash absinthe, for rinsing 1 piece orange peel Instructions: Fill a cocktail shaker with ice. Pour in the gin, aperitif, orange liqueur and lemon juice and shake vigorously. Pour a dash of absinthe into a chilled martini glass and swirl it around until the glass is coated. Discard any remaining absinthe. Strain the cocktail mixture into the glass and garnish with an orange peel. Serve immediately. ","[Gin, Aperitif, Orange Liqueur]" 73975,"Spicy Sausage Meatloaf Patties with Italian Barbecue Sauce 2 tablespoons extra-virgin olive oil, plus some for drizzling 1 red bell pepper, finely chopped 1 large onion, chopped and divided 2 ribs celery, chopped 1 cup shredded carrots Salt and pepper, for seasoning, plus coarse black pepper for finishing sauce 1/2 pound ground beef 3/4 pound bulk hot sausage 3/4 pound ground sweet sausage 1 egg 3/4 cup bread crumbs, 3 generous handfuls, Italian or plain 1/2 cup grated Parmigiano or Romano, a couple of handfuls 1/8 pound pancetta, 4 slices, chopped 3 cloves garlic, chopped Splash red wine 1/2 cup beef stock 1 can petite diced tomatoes or stewed tomatoes 1 tablespoon Worcestershire sauce 2 teaspoons hot sauce Serving suggestion: green salad Instructions: Preheat oven to 425 degrees F. Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool. Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with extra-virgin olive oil. Place in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through. Heat a medium sauce pot over medium high heat. Add a drizzle of EVOO to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm. Serve meatloaves with Italian barbecue sauce on top and green salad alongside. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 73976,"Tiramisu 6 large egg yolks 3/4 cup sugar 3/4 cup whole milk Four 8-ounce containers mascarpone cheese, at room temperature 1 1/2 cups espresso or strong coffee, at room temperature 1/2 cup brandy or cognac 30 to 32 crisp Italian ladyfingers (savoiardi) 1/4 cup Dutch-process cocoa powder Bittersweet chocolate, for shaving Instructions: Line an 8-inch-square baking dish with plastic wrap, leaving a 3-inch overhang on all sides. Fill a large bowl with ice water. Make the custard: Whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) until the sugar dissolves. Slowly whisk in the milk and cook, whisking constantly, until the custard is light and foamy, about 10 minutes (a thermometer inserted into the mixture should register 170 degrees F). Remove the bowl from the saucepan and set in the bowl of ice water; whisk until the custard is cool, about 1 minute. Put the mascarpone in a large bowl. Fold the custard into the mascarpone with a rubber spatula until almost combined, then whisk until just smooth (do not overmix or the custard will be grainy). Combine the espresso and brandy in a shallow bowl. One at a time, dip the ladyfingers in the espresso mixture until soaked but not soggy; arrange 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction. Top with another one-third of the custard. Repeat with the remaining ladyfingers, alternating directions. Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight. Invert a plate on top of the tiramisu, then flip the tiramisu with the plate. Remove the baking dish and plastic wrap. Invert a serving plate on top of the tiramisu and flip again so it is cocoa-side up. Remove the remaining plastic wrap. Shave curls of chocolate on top with a vegetable peeler. Photograph by Con Poulos ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 73977,"Spinach Dip 4 cups chopped fresh spinach 1 1/2 cups drained and chopped artichoke hearts
2 medium tomatoes, diced
8 ounces cream cheese
1 cup shredded mozzarella
1/2 cup shredded Parmesan
1 tablespoon minced garlic
1 teaspoon ground black pepper
1 teaspoon sea salt
Bread or tortilla chips, for serving Instructions: Preheat the oven to 350 degrees F. Mix together the spinach, artichoke hearts, tomatoes, cream cheese, mozzarella, Parmesan, garlic, pepper and sea salt by hand in a large bowl until well blended. Transfer to an 8-by-11-inch casserole dish, pressing the mixture into an even layer. Bake until the dip is starting to bubble and brown around the edges, about 15 minutes. Serve with bread or tortilla chips. ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 73978,"Butternut Squash and Watercress Salad with Champagne Vinaigrette 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes 7 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 tablespoons champagne vinegar
2 tablespoons minced shallot (about 1 small)
1 teaspoon finely grated lemon zest
1 teaspoon grated peeled fresh ginger
1 cup pomegranate seeds
12 ounces (about 2 bunches) watercress, tough stems removed
Instructions: Preheat the oven to 400 degrees F. Toss the squash with 2 tablespoons of the oil and season with salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 30 minutes. Remove from the oven, and cover to keep warm. In a small bowl, whisk together the vinegar, shallots, lemon zest and ginger. While whisking, slowly add the remaining 4 tablespoons of oil in a slow, steady stream until the dressing is thickened and emulsified. Season with salt and pepper. To serve, in a large mixing bowl, toss the watercress, warm squash and pomegranate seeds with the vinaigrette until coated; transfer to a serving platter. Serve while the squash is still warm. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 73979,"Pickled Chiles 2 pounds chiles Sherry vinegar Sugar Kosher salt 2 bay leaves 2 tablespoons coriander seeds 2 tablespoons black peppercorns 1 teaspoon cumin seeds 4 sprigs fresh marjoram 3 garlic cloves Instructions: Pack the chiles into 2 (1-quart) jars and add 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 the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month. ","[Rioja, Tempranillo, Garnacha, Barbera]" 73980,"Honey Soy Dipping Sauce (For Dumplings Or Potstickers) 1/4 cup soy sauce 2 tablespoons orange blossom honey 2 teaspoons minced peeled fresh ginger 1/2 teaspoon sesame oil 1/4 teaspoon red pepper flakes 1 teaspoon toasted sesame seeds Instructions: Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl. (Can be prepared 1 day ahead. Cover; chill. Just before serving stir in sesame seeds. ","[Chardonnay, Riesling, Gewrztraminer]" 73981,"The Crab Rangoonies 4 ounces flaked imitation crabmeat (or high-quality crabmeat) 2 scallions, finely chopped 1/4 cup fat-free cream cheese, room temperature 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature 1 teaspoon reduced-sodium or lite soy sauce 1/2 teaspoon chopped garlic 16 small square wonton wrappers (often stocked near the tofu in the refrigerated section of the market) Sweet and sour sauce, optional
Sweet and sour sauce, optional Chinese-style hot mustard, optional Instructions: Preheat oven to 375 degrees F.
To make your filling, combine all of the ingredients except the wonton wrappers and optional ingredients in a bowl, breaking up the cheese wedges as you add them. Mix until uniform. Set aside. Spray a baking sheet with nonstick spray and set that aside as well.
Lay one wonton wrapper flat on a clean, dry surface. Spoon a heaping 1/2 tablespoon of filling into the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the bottom left corner to meet the top right corner, forming a triangle and enclosing the filling. Press firmly on the edges to seal. Repeat with all of the remaining wrappers and filling, gently placing each rangoon flat on the baking sheet.
Spray the tops of the wontons with nonstick spray. Bake in the oven for about 12 minutes, carefully flipping halfway through, until golden brown. Allow to cool slightly.
If you like, dip your rangoonies in some sweet and sour sauce or hot mustard!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 73982,"Pumpkin Cake Pops Unflavored nonstick cooking spray 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 2 1/2 teaspoons pumpkin pie spice 2 large eggs 3/4 cup dark brown sugar 1/4 cup granulated sugar 3/4 cup nonfat milk 1 teaspoon vanilla extract 1/2 cup vegetable oil 1 cup canned pumpkin puree 1 cup pecan halves, for decorating 8 ounces cream cheese, at room temperature 1 stick unsalted butter, at room temperature 1 pound confectioners' sugar 1 1/2 pounds finely chopped white chocolate (or two 11-ounce bags white chocolate chips) 1/4 cup vegetable shortening Instructions: Preheat the oven to 375 degrees F. For the cake: Lightly coat a 9-by-13-inch baking dish with nonstick spray and set aside. Whisk the flour, baking powder, baking soda, salt and pumpkin pie spice together in a large bowl and set aside. In a medium bowl, whisk the eggs and sugars together. Stir in the milk and vanilla, and then add the oil. Whisk in the pumpkin puree and pour the liquid mixture over the dry mixture. Use a wooden spoon to stir the batter together, and then switch to a whisk and give the batter a good 3 or 4 beats before pouring it into the prepared baking dish. Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes. Remove from the oven and set aside to cool completely. Meanwhile, place the pecans on a rimmed baking sheet and toast them until fragrant, about 5 minutes. Transfer the nuts to a large plate to cool, then transfer to a cutting board and finely chop. Place the nuts in a medium bowl and set aside. Divide the cake into quarters and crumble it into a large bowl. Once all of the cake is crumbled, drag 2 forks through the cake in opposite directions to crumble it into a very fine crumb (you can also use a food processor to pulse the cake into fine crumbs). Set aside. For the frosting: Line a rimmed baking sheet with parchment or waxed paper and set aside. Using a stand mixer fitted with a whisk attachment, beat the cream cheese and butter together on medium speed until airy, about 3 minutes. Add the confectioners' sugar and beat until combined. Increase the speed to medium-high and beat until fluffy, about 5 minutes. Stir the cream cheese frosting into the cake crumbs and, once the mixture looks like wet graham crackers crumbs, roll it into ping pong-size balls. Place the cake balls on the prepared baking sheet and freeze for 1 hour. Place the chocolate and vegetable shortening in a medium microwave-safe bowl and melt at 50-percent power, stirring every 30 seconds until the chocolate is completely melted, 2 to 2 1/2 minutes (or melt the chocolate over a double boiler, stirring often, until the chocolate is melted). Remove the cake balls from the freezer and insert a lollypop stick or small appetizer-length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball). Dip each ball into the white chocolate, using a spoon to help coat the underside. Tap the stick against the side of the bowl a few times and swirl the stick to encourage the excess chocolate to drip back into the bowl. Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper-lined baking sheet, nut-side down (so the stick points straight up). Repeat with the remaining cake balls. Let the cake pops stand at room temperature for 10 minutes before serving. Serve that day or refrigerate for up to 3 days and then serve. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 73983,"Smoky Chicken and Corn with Honey Butter 1 stick unsalted butter, at room temperature 2 tablespoons honey Kosher salt and freshly ground pepper 2 ears of corn, shucked and cut into 1-inch pieces 8 ounces shiitake mushrooms, stemmed and thinly sliced 1 bunch scallions, trimmed and cut into 2-inch sections 4 sprigs fresh thyme 4 skinless, boneless chicken breasts (6 to 8 ounces each) 1/2 teaspoon sweet smoked paprika Instructions: Preheat a grill to medium high. Mix the butter, honey, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Tear off 4 large sheets of heavy-duty foil. Divide the corn evenly among the sheets, placing it off to one side. Top with the mushrooms, scallions and thyme. Season the chicken with salt and the paprika and place on top of the vegetables. Place a heaping tablespoon of the honey butter on top. Fold the other half of the foil over the chicken and vegetables and fold the ends twice to seal, leaving room for heat to circulate. Grill the foil packets for 8 minutes. Flip the packets, gently press and cook 6 more minutes. Flip back onto a platter to rest, 3 minutes. Carefully open the packets and top with the remaining honey butter. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 73984,"Chimichanga 3-pound boneless shoulder chuck roast Salt and freshly milled black pepper 1/4 cup bacon drippings or vegetable oil 1 medium onion, chopped 2 garlic cloves, minced 1 cup beef stock 2 small tomatoes, preferably Italian plum, chopped 1/2 cup chopped roasted mild green chiles, such as New Mexican, preferably fresh or frozen, seeded 4 thin 10- to 12-inch flour tortillas, warmed Vegetable oil for deep-frying Grated Monterey Jack, asadero, or mild Cheddar cheese, or a combination Sour cream, chopped tomato, and sliced scallions Pico de Gallo (page 77) or other favorite salsa Instructions: Rub the roast with salt and pepper. Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter half of the onion and half of the garlic over and around the meat. Pour the beef stock over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small batches in a food processor. Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the meat and saute until well-browned, about 10 minutes. Scrape the meat up from the bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust the seasoning if you wish. (The meat can be made ahead to this point and refrigerated, covered, for up to several days. Warm the meat before proceeding.) You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks. Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and salsa. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73985,"Ham and Egg Potato Salad with Charred Scallions 1 tablespoon neutral oil, plus 2 teaspoons for drizzling One 8-ounce/226-gram ham steak, diced
1 bunch scallions (80 grams; about 6), cut crosswise into 1-inch pieces
2 1/2 pounds (1132 grams) Yukon gold potatoes, peeled and cut into about 1-inch chunks
1 1/2 teaspoons kosher salt, plus more for seasoning
1/3 cup (50 grams) coarsely chopped cornichons, plus 3 tablespoons brine 1 cup (208 grams) mayonnaise
1/4 cup (60 grams) plain whole-milk Greek yogurt
2 tablespoons (30 grams) whole-grain mustard
2 teaspoons sugar
1/2 teaspoon garlic powder
Freshly ground black pepper
3 hard-boiled eggs, coarsely chopped
2 ribs (80 grams) celery, chopped
1/4 cup (7 grams) chopped fresh Italian parsley, plus more for garnish
2 tablespoons (3 grams) chopped fresh dill, plus more for garnish
Instructions: Heat a large cast-iron pan over medium-high heat. Add a drizzle of oil to coat the bottom of the pan. Add the ham and scallions. Cook until the scallions are charred and the ham is lightly browned, 1 to 2 minutes per side. Remove the pan from the heat and set aside to cool completely. Put the potatoes in a large pot with heavily-salted cold water to cover by about an inch (add as much salt as you would to pasta water). Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain in a colander and return the potatoes to the still-hot pot, tossing them to cook out any residual moisture. Drizzle with 1 tablespoon of the brine and 1 teaspoon salt to season the potatoes while still hot so they absorb the flavor. Toss very well. Let cool slightly, about 5 minutes. Meanwhile, in a large mixing bowl, stir together the mayonnaise, Greek yogurt, mustard, sugar, garlic powder, remaining 2 tablespoons brine, remaining 1/2 teaspoon salt and several grinds of pepper until smooth. Fold in the potatoes, cooled scallions and ham, eggs, cornichon, celery, parsley and dill. Toss to completely coat the potatoes with the dressing. Sprinkle with additional parsley and dill to garnish. Serve at room temperature or cover and chill until cold, at least 2 hours. This can be made a day ahead. Taste before serving, as you may need to add more salt once it\u2019s chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 73986,"Caramel Monkey Bread Cooking spray 5 1/2 cups all-purpose flour 1 1/4-ounce packet instant yeast (about 2 1/4 teaspoons) 1/2 cup sugar 1 tablespoon fine sea salt 1 cup whole milk 6 large eggs 2 sticks unsalted butter, cut into pieces, at room temperature 1 cup sugar 1 stick unsalted butter 2/3 cup heavy cream 1 teaspoon pure vanilla extract 3/4 teaspoon fine sea salt Cooking spray 2 cups sugar 4 teaspoons ground cinnamon 1 stick unsalted butter All-purpose flour, for dusting Instructions: Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes. Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight. Make the caramel: Combine the sugar and 1/4 cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature. Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan. Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes. Meanwhile, preheat the oven to 350? F. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73987,"Steak and Black Bean Tostadas 8 corn tortillas 1 tablespoon vegetable oil 5 tablespoons plus 1 teaspoon vegetable oil Kosher salt 1 pound cube steak, thinly sliced into 3- to 4-inch strips, 1/4-inch thick Kosher salt and freshly ground black pepper 4 tablespoons vegetable oil 1 medium onion, thinly sliced (about 2 cups) 1 clove garlic, finely minced 1/2 teaspoon dried oregano, crushed 1/2 cup beef broth 1/2 teaspoon finely grated lime zest 2 tablespoons fresh lime juice 1 teaspoon vegetable oil 1 teaspoon chili powder One 15-ounce can black beans, rinsed and drained 1/2 cup beef broth Kosher salt and freshly ground black pepper 2 firm ripe mangoes, peeled, seeded and cut into small dice 1/2 teaspoon finely grated lime zest 2 tablespoons fresh lime juice 1/8 teaspoon chili powder Kosher salt 2 tablespoons roughly chopped pickled jalapenos, for garnish Lime wedges, for serving Instructions: For the tortillas: Preheat the oven to 375 degrees F. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt. Bake until golden brown and crispy, about 10 minutes.
For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes. Remove with a slotted spoon to a large bowl and repeat with the other half.
Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat.
For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
To assemble the tostadas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73988,"Red Risotto 4 medium beets (about 1 1/4 pounds), trimmed 3 tablespoons unsalted butter 1 tablespoon olive oil 1 medium onion, finely chopped 2 cups medium-grain rice, such as Vialone Nano or Carnaroli 1/2 cup dry white wine About 5 cups hot chicken broth Salt and freshly ground black pepper 1/2 cup freshly grated Parmigiano-Reggiano Instructions: Preheat oven to 450 degrees. Scrub the beets and place them on a sheet of aluminum foil. Fold up the edges of the foil to seal in the beets. Place the package on a baking sheet. Bake for 45 to 60 minutes, or until the beets are tender when pierced with a knife. Let cool. Peel the beets and chop them. You should have about 2 cups. (The beets can be prepared a day or two ahead and refrigerated.) In a wide saucepan, melt 2 tablespoons of the butter with the olive oil over very low heat. Add the onion and cook until tender and golden, 10 to 20 minutes. Do not let it brown. Add the rice to the onion and stir for 2 minutes, or until hot. Add the wine and cook and stir until the liquid is absorbed. Add the beets and cook for 1 minute. Add about 1/2 cup of the hot broth and cook, stirring constantly, until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring after each addition. After about 10 minutes, stir in salt and pepper to taste. Continue to add broth and stir until the rice is tender but still firm to the bite. If you run out of broth, use hot water. Remove the pan from the heat and stir in one more 1/2 cup of broth. The risotto should be creamy and moist, not dry. Stir in the remaining 1 tablespoon butter until melted. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 73989,"Couscous with Quick Preserved Lemon 6 cups large pearl couscous Water 2 cups roughly chopped cilantro leaves 4 lemons, sliced in 1/4-inch slices Salt and freshly ground black pepper Instructions: If the couscous is instant, follow the instructions on the packet. For non-instant couscous, place the couscous into a large bowl. Fill a stock pot or large pasta pot 3/4 of the way with water. Bring water to a boil. Pour the couscous into the boiling water and stir. Cook for 7 to 8 minutes until the couscous is tender. Drain the couscous and toss in preserved lemon and cilantro. Season with salt and pepper. Quick preserved lemon: Slice 2 lemons into 1/4-inch slices, lay out on a plate and salt on 1 side. Turn over and salt the other. Stack on top of themselves and let sit for 20 minutes in a baking dish. Rinse gently with cold water and dice into 1/2-inch pieces. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 73990,"Tea --Smoked Salmon with Wasabi Cucumber 'Remoulade' with Toast Points 5 cups water 1 cup sake 1/2 cup sugar 1/2 cup Kosher salt 2 tablespoons minced ginger 1 tablespoon toasted whole Szechwan peppercorns 1 side skinless salmon fillet, pin bones removed, 5 to 6 pounds 6 tablespoons pommery mustard 2 tablespoons wasabi paste 1 tablespoon chopped garlic 1/3 cup rice wine vinegar 2/3 cup canola oil 1/3 cup chopped cucumbers, peeled and de-seeded 1/3 cup chopped scallions, green parts only 2 tablespoons chopped cilantro Salt and pepper, to taste 2 cups sugar 2 cups long grain rice 2 cups jasmine tea Instructions: In a medium bowl, combine the water, sake, sugar, salt, ginger, and peppercorns. Stir until the salt and sugar have dissolved; the liquid should taste like sweet seawater. Place the fish in a salmon poacher. Pour the liquid over the salmon, cover, and allow to brine, refrigerated, about 1 hour.; In a food processor, combine the mustard, wasabi paste, garlic, and vinegar. While the processor is running, slowly drizzle in the canola oil until an emulsion is formed. Remove the mayonnaise-like mixture from the processor and place in a non-reactive stainless steel bowl. Fold in the cucumbers, scallions, and cilantro, season with salt and pepper and refrigerate until ready to use.; Remove the salmon from the poacher and thoroughly clean the poacher. Place 2 over-turned ramekins on either side of the inside of the poacher. Line the interior of the poacher, up to the rim, with foil. Make sure that the foil is placed over the ramekins. Repeat with another piece of foil. Add the sugar, rice and jasmine tea to the foil lined poacher. Cover and heat over medium heat until the rice mixture begins to smoke. Place the salmon on top of poaching rack, lower into the poacher, turn the heat to low, and smoke the salmon, covered, for 10 minutes. Turn off the heat and smoke the salmon for and additional 10 minutes. The salmon will be cooked medium-rare to medium. Keep the salmon warm in the poacher. Garnish: 1 medium cucumber, peeled, and thinly sliced Toast points Plating: Line a large Chinese-style platter with the thinly sliced cucumbers. Place the side of smoked salmon on top of the cucumbers. Arrange the toast points around the salmon. Present the remoulade in a small bowl accompanying the platter. If desired, drizzle a small amount of the remoulade on the salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 73991,"Gluten-Free, Vegan Cranberry-Almond Tartlets 3/4 cup rolled oats (see Cook's Notes) 3/4 cup whole toasted almonds (see Cook's Notes) 1/4 teaspoon sea salt 3/4 cup plus 2 tablespoons oat flour 6 tablespoons brown rice flour 1/4 cup melted extra-virgin coconut oil, plus more for the pans 6 tablespoons maple syrup 2 teaspoons pure vanilla extract 3/4 cup whole toasted almonds 1/3 cup maple syrup 1 tablespoon agar flakes Pinch sea salt 2 teaspoons arrowroot 1 tablespoon pure vanilla extract 2 cups fresh or frozen cranberries 1/4 cup fresh orange juice 3 tablespoons maple syrup Pinch cinnamon 1 teaspoon arrowroot Instructions: For the crust: Process the rolled oats, almonds and salt in a food processor until finely ground. Transfer the mixture to a medium bowl, and stir in the oat flour and brown rice flour. Drizzle in the coconut oil, and mix well. Add the maple syrup and vanilla, then stir to combine. (The dough will be quite wet.) Cover the bowl, and set aside for 30 to 60 minutes or until the dough is moist but no longer sticky.
Preheat the oven to 350 degrees F. Thoroughly oil ten 3-inch tartlet pans, and press the dough evenly into each, trimming excess dough from the edges. Prick the bottoms with a fork several times, place the tart pans on a baking sheet and bake until golden and fragrant, 20 to 22 minutes. Let cool.
For the filling: Line a medium strainer with a thin kitchen towel or several layers of cheesecloth, and place it over a medium pot; set aside. Blend 2 1/2 cups water and the almonds in a blender until smooth. Pour the almond milk through the lined strainer into a pot. Gather the edges of the cloth, and gently squeeze out the milk; discard the dry pulp that remains. Add the maple syrup, agar flakes and salt to the almond milk, and whisk to combine. Bring the mixture to a boil over medium heat, whisking every minute or so. Cover the pot, reduce the heat to low and simmer until all the agar is dissolved, about 15 minutes. Combine the arrowroot with 1 tablespoon water, and slowly drizzle the mixture into the simmering liquid. When the liquid returns to a simmer, remove the pot from the heat and whisk in the vanilla.
Carefully remove the crusts from the pans. Pour 1/4 cup of the warm filling into each tart shell. Place the tartlets on a flat tray, set aside until the filling has stopped steaming, then refrigerate for at least 30 minutes or until ready to serve.
For the topping: Bring the cranberries, orange juice, maple syrup and cinnamon to a boil in a small pot. Stir the mixture, cover the pot, reduce the heat to low and simmer for until the cranberries are soft, 5 minutes. Dissolve the arrowroot in 2 teaspoons water, and slowly drizzle the arrowroot mixture into the cranberry mixture. Remove the pan from the heat once the mixture has returned to a simmer. Let cool. Top each tartlet with a spoonful of the cranberry mixture, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 73992,"Perfectly Baked Beans 4 slices regular bacon, diced 1 medium onion, cut into small dice 1 medium green bell pepper, cut into small dice 1 red bell pepper, cut into small dice 1 fresh jalapeno, chopped 4 large cans (28 ounces each) pork and beans 1 cup barbecue sauce 1/2 cup brown sugar 1/4 cup distilled or cider vinegar 2 tablespoons ketchup 1 tablespoon yellow mustard 2 chipotle peppers, minced 6 slices thin bacon Instructions: Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F. Fry the regular chopped bacon in a large, deep skillet until the bacon has partially cooked and released about 1/4 cup drippings. Add the onions, peppers and jalapenos, and saute until tender, about 5 minutes. Add the beans, barbecue sauce, brown sugar, vinegar, ketchup, mustard and chipotles, and bring to a simmer. (If the skillet is not large enough, add the beans and heat to a simmer and then transfer to a large bowl and stir in the remaining ingredients). Pour the flavored beans into an aluminum pan. Top with the uncooked slices of bacon (you can halve the slices if you like). Then bake until the beans are bubbly and the sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve. ","[Chardonnay, Merlot, Zinfandel, Tempranillo]" 73993,"Shepherds Pie 2 medium potatoes, cubed 1/2 cup milk 4 tablespoons butter, separated 1 pound ground beef 1 medium onion, 1/4-inch dice 1 medium carrot, 1/4-inch dice 1 medium celery stalk, sliced 1/2 pound mushroom, sliced 2/3 cup frozen peas 2 tablespoons fresh parsley, chopped 1 teaspoon dried thyme 1 teaspoon Worcestershire sauce 1/8 teaspoon nutmeg 1 cup brown gravy Salt and pepper Instructions: Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and 2 tablespoons of the butter until smooth. Season with salt and pepper to taste and set aside. Brown ground beef in a large saucepan over medium-high heat. Remove ground beef from pan and drain off excess fat, reserving 3 tablespoons of fat. Put reserved fat in saucepan add onion, carrot, and celery. Sweat for 5 minutes until onion becomes translucent, add mushrooms, and frozen peas saute for 5 more minutes. Return ground beef to pan along with parsley, thyme, Worcestershire, and nutmeg, simmer for 1 to 2 minutes. Add brown gravy to pan simmer 1 to 2 minutes, season to taste with salt and pepper. Remove from heat and let cool. Preheat oven to 400 degrees. Layer bottom of a 3-liter casserole dish with beef mixture, top with mashed potatoes making uneven peaks with a fork. Cut remaining butter into small cubes and sprinkle over mashed potatoes. Bake for 30 to 40 minutes until mashed potatoes have turned golden brown, remove from oven and let cool 5 minutes. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 73994,"Potato Hash with Baked Eggs 4 large Russet potatoes, peeled and cut into 1/2-inch dice 1/2 cup extra-virgin olive oil Salt and freshly ground pepper 1/2 cup chopped onion 8 eggs 2 teaspoons chopped fresh oregano leaves 6 tablespoons freshly grated Parmesan, Asiago or other aged cheese Instructions: Preheat the oven to 375 degrees F. Bring a pot of well-salted water to a boil. Add the potatoes and boil until about 3/4's of the way done, about 4 minutes. Drain well and spread out on a baking sheet to cool. Heat a large ovenproof skillet over high heat. When hot, add the olive oil, and then add the potatoes in a single layer. Lower the heat to medium and cook, tossing occasionally, until the potatoes are crusty and browned, 10 to 12 minutes. Season with salt and pepper. Add the onion and cook until the onions brown slightly, about 2 minutes Off the heat, make 8 small evenly-spaced wells in the hash and pour a small bit of olive oil in each well. Break an egg into each well. Sprinkle the eggs with salt and pepper. Scatter the oregano and the cheese over the hash. Transfer the skillet to the oven and bake until the eggs are cooked to your taste, about 5 minutes for firm whites and soft yolks. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73995,"Carrot Cake Cupcakes Nonstick coating 1/2 cup hot water 1/2 cup dark raisins 6 1/2 ounces all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cocoa powder 1 teaspoon ground cinnamon 4 1/2 ounces corn oil 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 teaspoons vanilla extract 2 eggs 8 ounces carrots, shredded 2/3 cup walnuts, toasted, chopped Maple Cinnamon Pastry Cream Filling, recipe follows Cream Cheese Frosting, recipe follows Orange and green food coloring, for garnish, optional Marzipan or almond paste, for garnish, optional 1 ounce butter 1/4 teaspoon maple flavoring 1 egg plus 2 egg yolks 4 ounces sugar
1 1/4 ounces cornstarch 1/8 teaspoon ground cinnamon 16 ounces milk 1/2 vanilla bean 4 ounces butter, at room temperature 16 ounces cream cheese, at room temperature 6 ounces powdered sugar 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
In a small bowl, pour the hot water over the raisins to rehydrate and set aside.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.
Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.
To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.
Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot. The key to making pastry cream is in the set up. It's best to set the stage with everything before you start cooking anything.
Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.
In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.
In a medium mixing bowl, beat the eggs and set aside.
In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.
In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.
Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.
Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour. In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73996,"House Sausage 1 1/2 pounds ground pork shoulder 2 tablespoons Grade B maple syrup 1 teaspoon dried sage 1 shallot, finely chopped 1 tablespoon Dijon mustard 1 teaspoon freshly cracked black pepper 1 1/2 teaspoons kosher salt Instructions: Combine all of the ingredients in a medium bowl and wrap tightly with plastic wrap. Chill in the refrigerator for at least 1 hour and up to overnight. When ready to cook, form the mixture into small patties about 1/4-inch thick and 3 inches wide. Cook in a skillet over medium-high heat, turning once, until golden brown and completely cooked through, about 8 minutes total. Transfer the sausage to a serving dish and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 73997,"Bechamel or Veloute Sauce 4 tablespoons butter 5 tablespoons flour 2 3/4 cups hot milk or chicken broth Salt and freshly ground black pepper 1/4 cup light cream 3/4 cup grated Swiss cheese or Fontina Instructions: Heat butter and add flour. Cook slowly for a minute or two. Add the hot liquid and bring to a boil, stirring continuously. Season to taste with salt and pepper; beat in cream. Off heat, add cheese and adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73998,"White Pineapple Cobbler with Vanilla Bean Ice Cream 1 pound 8 ounces butter, room temperature 1 pound sugar 3 eggs 1/4 teaspoon vanilla extract 3 pounds flour 1 pound butter 1 pound brown sugar 8 ounces sugar 1 1/2 pounds flour 1 pound nuts, pecans, walnuts 2 ounces butter 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 white pineapple or regular pineapple Vanilla Bean Ice Cream Instructions: Preheat oven to 350 degrees F. Combine the butter and sugar in a small mixing bowl with a paddle attachment. Beat on medium speed until light and fluffy. Add 1 egg and scrape down the side of bowl. Beat on low speed and add the remaining 2 eggs and vanilla extract. Add the flour all at once and beat until just combined. Remove from bowl and press down to form a 1/2-inch-thick disk of dough. Place in the refrigerator for at least 1 hour before working with it. To make the strussel, cream together the butter and sugars until smooth and light. Rub in the flour until it resembles a coarse pea shape. Add in the nuts and rub until everything comes together. Store in refrigerator until ready to use or up to 4 weeks. For the filling, melt the butter in a saute pan and add all of the spices. Peel and core the pineapple and cut into bite size pieces. Add the pineapple to the spice mixture and saute until all the juices start to blend together. Remove from heat and allow to cool. Roll the sugar dough to about 1/8-inch thick and place into a greased tart pan. Fill with the cooled pineapple filling and cover with the strussel. Bake for approximately 20 minutes or until golden brown. Serve with 2 scoops of vanilla bean ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 73999,"Updated Manhattan 2 ounces rye whiskey 1/2 ounce Cynar liqueur 1/2 ounce sweet vermouth, such as Carpano Antica
2 dashes bitters, such as Angostura 1 strip orange peel
Instructions: Stir the rye, Cynar, vermouth and bitters in a cocktail shaker. Strain into a coupe or rocks glass over ice. Garnish with the orange peel. ","[Rye Whiskey, Cynar, Campari]" 74000,"Hillbilly Tea Cornmeal Noodles 3 cups all-purpose flour, plus more for dusting 1 cup coarse cornmeal 1 tablespoon kosher salt 2 tablespoons ground tea, such as Sweetgrass Hillbilly Tea 1 tablespoon olive oil 5 eggs Olive oil 1 pound oyster mushrooms, julienned 2 pounds Brussels sprouts 2 red peppers, julienned 2 cups cream 2 cloves garlic, minced Salt and freshly ground black pepper
Fresh lemon zest, for garnish Instructions: For the noodles: Mix together the flour, cornmeal and salt on a clean work surface. Make a well in the middle and add the tea, oil and eggs. Mix the egg mixture with a fork until well combined, then slowly mix in the flour until incorporated enough to mix by hand. Knead the dough for 5 minutes; you will know it is done when you squeeze it and the dough springs back afterwards. Set the dough aside and let rest for 30 minutes.
Cut the dough into thirds and transfer to a floured work surface. Roll out as thinly as you can; flour is your friend here. Sprinkle a little flour on one part of the dough, roll it up into a tube like you would with a jelly roll, and cut it into strips. Repeat with the remaining dough, flouring the noodles generously to prevent sticking. The noodles can be refrigerated for up to 2 days before use.
For the sauce: Bring a large stock pot of salted water to a boil over high heat. Heat some olive oil in a large saucepan over medium-high heat. Add the mushrooms, Brussels sprouts and red peppers and cook until lightly caramelized. Turn the heat to low and add the cream, garlic and some salt and black pepper.
When the water has reached a rolling boil, drop your noodles into the pot and cook for 4 to 5 minutes. Transfer the noodles into the sauce using a spider strainer, adding 1 cup pasta cooking water, and then turn the heat to medium-high. (If you don't have a spider strainer, add 1 cup of pasta water to the sauce, and then separately drain and add the noodles without rinsing.) Cook the noodles in the sauce, stirring, until it all comes together and thickens, 2 to 3 minutes. Plate it up and finish the dish with some fresh lemon zest over top! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 74001,"Mango Sorbet with Amaretto and Crystallized Ginger 1 pint mango sorbet 2 ounces Amaretto, or other almond liqueur 2 pieces crystallized ginger, available in Asian foods section 8 gingersnap cookies 1/2 pint fresh raspberries Instructions: In cocktail glasses or small dessert cups, place 2 small round scoops of mango sorbet. Pour 1/2-ounce, 1/2 a shot, Amaretto over sorbet. Using a hand held small grater grate the crystallized ginger over the sorbet to garnish. If you do not have a small grater, use a small pairing knife to shave off small curls of the ginger pieces. Set 2 gingersnaps into the sorbet in each glass and scatter top of desserts with a scattering of fresh red raspberries. ","[Prosecco, Moscato, Vinho Verde, Cava]" 74002,"Triple Lime Bundt Cake 2 cups unsalted butter, preferably at room temperature, plus more for buttering the pan 2 cups granulated sugar
12 eggs, separated
Zest of 2 limes, plus more for garnish
3 1/2 cups all-purpose flour, plus more for dusting the pan
1/4 teaspoon kosher or coarse sea salt
1 tablespoon baking powder
1 cup freshly squeezed lime juice 2/3 cup granulated sugar
3 tablespoons freshly squeezed lime juice 1 teaspoon vanilla extract
1 1/3 cups confectioners' sugar
Instructions: To make the cake: In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes. Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy. Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the whipped-up egg whites into the heavy batter. Repeat with the rest of the egg whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and puffier. Don't overmix, or you will remove the puff effect from the beaten egg whites. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 14-cup bundt pan and lightly coat with all-purpose flour. Shake out any extra flour. Pour the batter into the prepared mold and bake in the oven about 1 hour and 10 minutes, or until the cake is golden brown on top, seems beautifully puffed up and a toothpick comes out moist but not wet. Remove from the oven. Let cool for at least 10 minutes. To make the lime syrup: Combine the lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until the sugar has dissolved. Run the tip of a knife around the edges of the cake. Place an inverted platter or board on top of the bundt pan. Invert to release the cake. With a toothpick or wooden skewer, poke holes all over its surface, going as deep as the toothpick will go--I poke at least 100 times! Pour half the lime syrup evenly over the cake. Let it absorb for a few minutes. Pour over the rest of the syrup and let it sit for a few minutes, while you make the glaze. To make the lime glaze: In a small mixing bowl, using a small whisk or fork, combine the lime juice with the vanilla and confectioners' sugar until thoroughly mixed. With a tablespoon, add half the glaze, one tablespoon at a time, over the cake, slowly so it absorbs and coats the cake. Wait a few minutes and add the rest of the glaze. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Grate some fresh lime zest over the top. If there is any leftover, cover so it will remain moist -- it usually becomes more moist after a day or two. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 74003,"Basic Buttered Peas 1 quart water, for boiling 1 pound peas 1 tablespoon salt (for boiling peas) 1 tablespoon butter Salt and freshly ground black pepper Optional additions: pearl onions and lettuce, freshly chopped tarragon, chives, mint, parsley, soaked and chopped dried wild mushrooms or chopped prosciutto. Instructions: Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74004,"Banana Peel Cake with Brown Sugar Frosting Peels from 2 very ripe bananas, stem and very bottom discarded (see note) 1/2 cup unsalted butter, softened, plus more for buttering the pans
1 1/2 cups granulated sugar
2 large eggs, separated
1/2 cup buttermilk
1 2/3 cups cake flour, plus more (any type) for flouring the pans
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon fine-grain sea salt
1/2 cup unsalted butter 1 cup packed light or dark brown sugar
1/4 cup milk, 2 percent or higher
1 3/4 to 2 cups powdered sugar, sifted
Instructions: Heat the oven to 350 degrees F. To make the cake: Cut the banana peels into 1-inch pieces and place them in a small saucepan with 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 minutes. Remove the pan from the heat and allow the mixture to cool slightly, then drain the banana peels, reserving 1/4 cup of the cooking water. Meanwhile, butter and flour the sides of two 8-inch round cake pans and line the bottoms with parchment paper. Butter and flour the pans again to coat the paper. Transfer the peels and the 1/4 cup of cooking water to a tall, narrow container and puree with an immersion blender until completely smooth (a mini food processor would do the trick, too!). Cream together the butter and sugar in a large bowl using an electric mixer (or a wooden spoon for an arm workout) until pale and fluffy, 3 to 5 minutes. Add the egg yolks one at a time, mixing until incorporated, and scraping down the sides of the bowl after each addition. Mix in the banana peel mixture, then stir in the buttermilk until well-combined. In a medium-size bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the bowl with the butter mixture and stir gently, just until combined. Put the egg whites in another bowl (make sure it's clean and dry!) and whisk until soft peaks form -- either by hand or with the whisk attachment on an electric mixer. If using an electric mixer, start slowly and gradually increase speed to medium-high. You're done when you pull out the whisk or beater and a soft peak is formed, but immediately collapses. Gently fold the egg whites into the batter and divide the batter evenly between the two prepared pans. Bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted into the center of each cake pulls out with dry crumbs rather than wet batter, about 25 minutes. Let the cakes cool completely in the pans. When the cakes are completely cool and you're ready to assemble, make the frosting: Melt the butter in a medium saucepan over low heat. Stir in the brown sugar and cook, stirring constantly, for 2 minutes. Stir in the milk, raise the heat to medium-high and cook, stirring constantly until the mixture boils. Remove from the heat and let cool to lukewarm. Gradually whisk in 1 3/4 cups powdered sugar, beating until smooth. Add the additional 1/4 cup powdered sugar if the frosting is too loose. Use the frosting immediately, as it will begin to thicken and stiffen as it sits. To remove the cake from the pans, invert one cake pan on a serving plate, lift pan, and peel the parchment. Repeat for the second cake pan. Put one layer of the cake on a serving platter and spread about one-third of the frosting evenly over the top. Set the other layer on top, and spread the remaining frosting over the top and sides of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74005,"Lemon Semifreddo with Orange and Mango Salad 1/2 cup sliced almonds, toasted 2 cups heavy cream 1 1/4 cups sugar, plus 1 tablespoon 8 egg yolks 1/2 cup lemon juice 3 lemons, zest finely grated Pinch salt 3 oranges, supremed, plus the juice 1 mango, cut into small cubes 10 mint leaves, cut into chiffonade Instructions: Line a loaf pan with plastic wrap. Be sure to leave plenty of plastic around the edges so they can be folded over to cover the top. Put the almonds in the bottom of the prepared pan in an even layer (this will eventually become the top, so make it look pretty!). Reserve. Whip the cream with a whisk or an electric beater until it forms medium peaks. Refrigerate until ready to serve. Bring a saucepan with about 1-inch of water to a boil, over low heat. In the metal bowl of a stand mixer, combine the 1 1/4 cups of sugar, egg yolks, lemon juice and zest and the pinch of salt. Whisk to combine. Put the metal bowl on the saucepan, and reduce the heat under the saucepan so the water is just at a simmer. Whisk the egg mixture until it gets very light and fluffy, this will take about 4 to 5 minutes. For an insurance policy you can take the temperature of this mixture. It should be about 165 degrees F on an instant-read thermometer. Put the mixer bowl on the mixer and beat with the whisk attachment until the mixture has doubled in volume and the bottom of the bowl is cool when touched. Fold in the reserved whipped cream in increments. Do this gently but quickly. When it is a homogeneous mixture, pour it into the prepared loaf pan. Fold the plastic over the top and transfer to the freezer. Freeze at least 4 to 5 hours, but this can be done overnight or up to a couple days in advance. Combine the oranges, mangoes, mint and remaining 1 tablespoon of sugar in a small bowl. Let the mixture macerate for about 1 hour before serving. To serve: Remove the loaf pan from the freezer and open the plastic. Turn the semifreddo out of the loaf pan to a serving platter and remove the plastic. With hot knife, slice the semifreddo into 1-inch slices and garnish with the orange/mango salad. So refreshing! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 74006,"Chicken Thigh and Fennel Sausage Cacciatore \Hunter Style
2 tablespoons olive oil 1 pound sweet fennel sausage links, cut into large pieces
6 chicken thighs, bone-in and skin-on
Kosher salt and freshly ground black pepper
1 cup thickly sliced cremini mushrooms 1 cup frozen pearl onions, thawed
1 cup diced red bell peppers 1 head garlic, roasted
1/2 teaspoon red pepper flakes
1 cup dry red wine
1 cup chicken stock
1 cup marinara sauce
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 tablespoons fresh flat-leaf parsley leaves
Instructions: Preheat the oven to 350 degrees F. Add the olive oil and sausages to a large Dutch oven set over medium-high heat and sear until browned, about 3 minutes. Remove the sausages to a plate and set aside. Sprinkle the chicken thighs on both sides with salt and pepper, then sear the chicken in the Dutch oven, 4 to 5 minutes per side; remove to a plate and set aside. Now, add the mushrooms, pearl onions, red peppers, roasted garlic and pepper flakes to the pot; sprinkle with salt and pepper. Saute until the vegetables are softened and the pearl onions translucent, 4 minutes. Add the wine, bring to a boil, and then simmer for 5 minutes, deglazing the pan. In a large roasting pan add the browned sausages and chicken thighs, the sauteed vegetables, and the chicken stock and marinara sauce. Tie the thyme and rosemary into a bundle using butcher's twine and add it to the pan. Stir all the ingredients together and transfer the roasting pan to the oven. Cook until the chicken thighs are cooked through and tender and the sauce has thickened, 35 to 45 minutes. Remove the herb bundle. Serve the cacciatore on a large serving platter, garnished with parsley. ","[Barolo, Barbaresco, Chianti, Rioja]" 74007,"Escarole and Bean Soup 2 tablespoons olive oil 2 garlic cloves, chopped 1 pound escarole, chopped Salt 4 cups low-salt chicken broth 1 (15-ounce) can cannellini beans, drained and rinsed 1 (1-ounce) piece Parmesan Freshly ground black pepper 6 teaspoons extra-virgin olive oil Instructions: Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 74008,"Portobello Burgers 4 portobello mushrooms, stems on 2 teaspoons grill seasoning 2 tablespoons canola oil 1 tablespoon chopped garlic 2 teaspoons Worcestershire sauce 2 tablespoons red wine vinegar 1/2 cup grated Cheddar 1/4 cup mayonnaise 4 hamburger buns, toasted 4 leaves romaine lettuce 1 tomato, sliced Instructions: Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe \Stuffed Zucchini. In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli. Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar. While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 74009,"Barbequed Pork Tenderloin 8 (8-ounce) pork tenderloins 3 ounces olive oil 3 ounces Rathbun Family Rub, recipe follows 2 ounces granulated garlic 2 ounces granulated onion 1-ounce cayenne pepper 1/2-ounce white pepper 1-ounce black pepper 4 ounces salt 4 ounces paprika 3 ounces brown sugar Instructions: Rub tenderloins with oil and season with barbeque rub. Let marinate for about 1 hour. Grill until desired temperature is reached, medium rare is best (145/150 degrees.) Mix ingredients together and store in dry container. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 74010,"Boiled Potatoes 1 3/4 pounds red boiling potatoes Kosher salt 3 tablespoons butter, melted 1 tablespoon freshly chopped parsley leaves Instructions: Put the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously. Bring to a boil over medium heat and cook the potatoes until tender, about 15 minutes. Drain and put the potatoes in a serving bowl. Drizzle with melted butter and sprinkle with parsley. Toss and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 74011,"Chickpea and Cauliflower Curry 1/2 pound dried chickpeas 2 bay leaves 1 cinnamon stick 4 cardamom pods, cracked 6 whole cloves 12 black peppercorns 2 red onions; 1 quartered, 1 diced 1 3-inch piece ginger, peeled and chopped 4 cloves garlic 1/4 cup vegetable oil Kosher salt 1 serrano cl pepper, chopped (remove seeds for less heat) 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/8 teaspoon turmeric 2 plum tomatoes, diced 6 cups cauliflower florets 1/2 pound fresh or frozen okra (thawed, if frozen), halved lengthwise Juice of 1 lemon 1/2 cup chopped fresh cilantro or mint Instructions: Soak the chickpeas overnight in a bowl of cold water; drain and place in a large pot. Wrap the bay leaves, cinnamon stick, cardamom, cloves and peppercorns in a piece of cheesecloth and tie with twine. Add to the pot along with 8 cups water and bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, about 50 minutes. Strain the chickpeas, reserving the cooking liquid and spice bundle. Meanwhile, pulse the quartered onion, ginger and garlic in a mini food processor to form a paste. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onion and cook until browned, 6 to 10 minutes. Add 1 1/4 teaspoons salt, the ginger-garlic paste and the serrano. Cook, stirring, until the mixture is dry, 5 to 7 minutes. Add the cumin, coriander and turmeric and cook until fragrant, about 1 more minute. Add the chickpeas, tomatoes, 3 cups of the reserved cooking liquid and the spice bundle; simmer until thickened, about 20 minutes. Add the cauliflower and cook until slightly tender, 5 to 6 minutes (add more cooking liquid, if needed). Stir in the okra and cook until just tender, about 5 minutes. Discard the spice bundle. Stir in the lemon juice and cilantro and season with salt. Photograph by Marcus Nilsson; ","[Syrah, Tempranillo, Barbera, Grenache Blanc]

" 74012,"Buffalo Chicken Mac 'n' Cheese 2 pounds boneless skinless chicken thighs, trimmed of excess fat 1/2 cup hot sauce, such as Frank's 1 tablespoon celery salt
14 tablespoons unsalted butter Freshly ground black pepper
1 1/2 cups panko
1 teaspoon cayenne pepper Kosher salt
1 tablespoon thyme leaves
1 pound pasta, such as elbow macaroni, strozzapreti or campanelle
3 stalks celery, including leaves, finely chopped, plus additional leaves, chopped, for serving
1 yellow onion, finely chopped 1/2 cup all-purpose flour
5 cups whole milk
1 1/2 cups (6 ounces) coarsely grated sharp white Cheddar
1 1/2 cups (6 ounces) coarsely grated gruyere
1 cup finely grated Parmigiano-Reggiano
6 ounces blue cheese, crumbled into large pieces
Instructions: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Place the chicken in a 13-by-9-inch baking dish. Toss with the hot sauce, celery salt, 4 tablespoons melted butter and black pepper to taste. Bake until the chicken is tender and cooked through, about 30 minutes. Increase the oven temperature to 425 degrees F. Shred the chicken and transfer to a medium bowl, along with any juices from the baking dish. Cover loosely with plastic wrap, and set aside. Wipe out the baking dish with a paper towel and brush with 1 tablespoon melted butter. Set aside. Meanwhile, in a medium skillet over medium heat, melt 6 tablespoons butter. Add the panko and cayenne and season with some salt. Saute until deeply golden, stirring constantly, 4 to 6 minutes. Remove from the heat and add the thyme. Stir to combine and set aside. Bring a large pot of water to a boil and salt it generously. Add the pasta and cook to slightly less than al dente, about 3 minutes less than the package instructions. Drain. In a medium pot over medium heat, melt the remaining 3 tablespoons butter. When the foaming subsides, add the celery and onion. Cook until softened, 4 minutes. Add the flour and stir to coat. Continue to cook, stirring, 1 minute. Gradually add the milk, whisking continuously, and bring to a simmer. Add the Cheddar, gruyere and Parmigiano-Reggiano and whisk until the cheeses are melted and the sauce is smooth. Season to taste with salt and pepper. Add the pasta to the cheese sauce and stir to coat evenly. Transfer to the prepared baking dish. Top with the chicken mixture and half of the blue cheese. Sprinkle with the breadcrumbs and bake until bubbling around the edges and completely warmed through, 15 to 20 minutes. Top with the remaining crumbles of blue cheese and celery leaves. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 74013,"Sesame-Crusted Seared Tuna Salad with a Soy-Ginger Vinaigrette 1/4 cup rice wine vinegar 1 tablespoon soy sauce 1/2 lime, juiced 1 teaspoon grated ginger 1 teaspoon Chinese mustard 1 tablespoon chopped cilantro 1/2 cup canola oil 1 1/2 pounds Ahi tuna loin, cut in 4 strips Salt and pepper 2 tablespoons dark sesame oil 1/3 cup sesame seeds 1 bunch mizuna greens 1 bunch arugula greens 3 cups torn red leaf lettuce 3 cups torn green leaf lettuce 2 green onions, chopped 1/2 cup fried rice noodles 1/4 cup slivered almonds, toasted 1 navel orange, peeled and sectioned Instructions: In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified. Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips. Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 74014,"Carne Asada Tacos 1 1/2 teaspoons cumin seed 4 serrano chilies, halved (seeds removed for less heat) 2 cloves garlic 3 tablespoons vegetable oil, plus more for brushing the grill and scallions 2 tablespoons light brown sugar Juice of 4 limes (about 1/3 cup), plus lime wedges, for serving Kosher salt and freshly ground black pepper 2 pounds skirt steak (halved, if needed, to fit on the grill) 2 bunches scallions 24 white corn tortillas Guacamole, for serving Pico de gallo, for serving Instructions: Heat a large cast-iron skillet over medium-high heat. Add the cumin seed and cook, stirring occasionally, until toasted, about 1 minute. Transfer to a small bowl. Add the chilies and garlic to the skillet. Cook over medium high heat, turning occasionally, until both are soft and blotchy black in spots, about 5 minutes. Remove from the skillet and cool. Add the chilies, garlic, toasted cumin seeds, oil, brown sugar and lime juice, 1 1/2 teaspoon salt and a few grinds of pepper to a blender and process until very smooth. Transfer the marinade to a large re-sealable plastic bag and add the steak. Shake well to coat, refrigerate for 1 to 4 hours. Prepare a grill for high heat.
Remove the steaks from the marinade and shake off any excess. Brush the grill grates lightly with oil, lay the steak on the grill and cook until very well charred and grill marks appear, about 5 minutes. Turn the steaks and continue to cook until nicely charred, about 1 to 3 minutes more depending on thickness. Transfer the steaks to a cutting board and let rest for 10 minutes. While the steak rests, brush the scallions lightly with oil and grill, turning once until wilted and charred, about 2 minutes. Coarsely chop. Warm the tortillas on the grill grates. Thinly slice the steak against the grain on a bias. Double the tortillas then top with the steak, grilled scallions, guacamole and pico de gallo. Serve with lime wedges.
","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 74015,"Baked Eggs in Hash Brown Cups 6 to 8 medium russet potatoes Salt and ground pepper Nonstick cooking spray 24 large eggs Instructions: Preheat the oven to 400 degrees F.
Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper. Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn. Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74016,"Streusel Topped Roasted Nectarines 3/4 cup all-purpose flour Pinch fine salt 1/3 cup firmly packed dark brown sugar 4 tablespoons unsalted butter, melted 1 tablespoon cold butter, cut into small bits 4 large nectarines (about 1 1/4 pounds) 2 tablespoons dark brown sugar 1/2 cup cold Greek yogurt Instructions: Preheat the oven to 375 degrees F. For the streusel topping: Put the flour and salt in a medium bowl and, using your hands, rub in the brown sugar. Stir in the melted butter with a fork until the mixture is evenly moistened. Pop into the freezer while you cut the fruit. For the nectarines: Scatter the cold butter on the bottom of an 8-inch square shallow baking dish. Halve the fruit, pit and slice a thin piece off the round bottoms so they sit flat in the baking dish. Put the fruit cut-side up in the dish-it should fit snugly, but with a little space between the nectarines. Scoop up a heaping tablespoon of the streusel and press it into the center of each nectarine half. Scoop up another heaping tablespoon, squeeze it in your hand a bit and put it on top of each nectarine-no matter if some of it falls into the baking dish. Bake until the fruit is tender and the streusel crisp, 30 to 35 minutes. For the topping: Whisk the brown sugar into the yogurt. Serve the nectarines warm or at room temperature with a dollop of cool sweetened yogurt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 74017,"Sunny's Simple Toffee and Peanuts Matzo Bark One 16-ounce box salted matzo crackers 16 ounces semisweet, milk or bittersweet chocolate chips, melted
1 cup mini marshmallows
1/2 cup toffee bits, such as Heath
1/2 cup chopped salted peanuts
Instructions: Place the crackers in one layer on a baking sheet lined with nonstick aluminum foil. Pour the chocolate over the crackers and spread to coat. Sprinkle with the marshmallows, toffee bits and peanuts. Refrigerate, uncovered, until set, about 1 hour. Use a knife to break into large shards. Serve at room temperature. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 74018,"New York Street Cart Dog 2 tablespoons vegetable oil 2 medium onions, cut into 1/4-inch slices 2 tablespoons honey 1/2 teaspoon ground cinnamon 1/2 teaspoon chili powder 1/4 cup ketchup 1/2 cup water 1 teaspoon hot sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly cracked black pepper 8 kosher hot dogs, boiled (recommended: Best's) 8 hot dog buns Spicy brown mustard, as needed (recommended: Gulden's) Onion Sauce Cooked sauerkraut, as needed Instructions: Onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and saute until they are soft. Stir in the honey, cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce, salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 10 to 15 minutes. Transfer the mixture to a bowl and let it cool to room temperature before serving. (Chef's Note: The sauce can be refrigerated, covered, for up to 2 days.) Assembly: Put the boiled hot dogs onto the buns. Spread the bottom half of each bun with some mustard and top each hot dog with the onion sauce or sauerkraut or both. ","[Chardonnay, Riesling, Garnacha, Tempranillo]" 74019,"Rob's Smoked-Salmon Saltine Brei 8 large eggs 16 saltines, broken into large pieces Kosher salt 1 tablespoon unsalted butter 1 to 2 ounces cream cheese, cut into small pieces 2 ounces smoked salmon, cut into large pieces 1 tablespoon chopped fresh dill, plus more sprigs for garnish 1 tablespoon minced red onion Freshly ground pepper Instructions: Whisk the eggs in a medium bowl; stir in the saltine pieces and 1/2 teaspoon salt.
Heat the butter in a large nonstick skillet over medium-low heat; add the egg mixture and cook, stirring gently with a heatproof spatula, until the eggs begin to scramble, about 4 minutes. Fold in the cream cheese, salmon and dill; cook until the cheese is just soft, about 1 more minute. Garnish with dill sprigs, the red onion and pepper and serve warm.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74020,"Spaghetti with Pancetta and Ricotta Kosher salt 12 ounces spaghetti 2 tablespoons extra-virgin olive oil 4 ounces diced pancetta 1 tablespoon very coarsely ground pepper 1/2 cup whole-milk ricotta cheese 1/4 cup grated pecorino cheese Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water and then drain. Meanwhile, combine the olive oil and pancetta in a large wide pot over medium-high heat. Cook, stirring occasionally, until the pancetta is golden brown and crisp, 3 to 5 minutes. Stir in 1 teaspoon pepper, then add 3/4 cup of the reserved cooking water and the spaghetti, tossing until combined. Stir in the ricotta and 2 tablespoons pecorino, tossing constantly to evenly coat. (The ricotta will seem thick at first, but as it combines with the hot cooking water it will create a creamy sauce.) Add more cooking water a few tablespoons at a time if the sauce is too thick or dry. Season with salt.
Divide the spaghetti among bowls. Sprinkle with the remaining 2 tablespoons pecorino and 2 teaspoons pepper. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 74021,"Cranberry Margarita 1 1/2 shots tequila 1 shot cranberry juice 1/4 cup whole cranberry sauce (recommended: Ocean Spray) 1/2 shot orange-flavored liqueur (recommended: Cointreau) 10 ice cubes Dried cranberries, for garnish Lime wheel, for garnish Instructions: Combine all ingredients except garnish in blender. Blend on high until smooth and frosty. Serve in a margarita glass. Garnish with dried cranberries and a lime wheel. ","[Sangiovese, Pinot Grigio, Sauvignon Blanc]" 74022,"Berries Romanoff Parfait 2 cups Greek yogurt 1/3 cup packed light brown muscovado sugar
2 tablespoons brewed espresso, cooled
1 teaspoon finely grated orange zest 2 tablespoons orange juice
1 pint fresh raspberries
1 pint fresh strawberries, hulled and halved or quartered
3 to 4 tablespoons granulated sugar
2 tablespoons chopped fresh mint, plus 8 small sprigs, for garnish
2 cups granola
Instructions: Whisk together the Greek yogurt, muscovado sugar, espresso and orange zest and juice in a bowl until smooth. Cover and refrigerate for at least 2 hours and up to 24 hours. About an hour before serving, combine the raspberries, strawberries, sugar to taste, and chopped mint in a bowl. Layer the berries, granola and yogurt mixture in eight 1-cup Mason jars. Top the jars with some more granola, then cover with lids and refrigerate for at least 1 hour. Garnish with fresh mint sprigs and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74023,"Sunny's Easy Breakfast Bread Pudding Almondine 1 large egg 2 tablespoons cinnamon sugar Pinch kosher salt
3/4 cup orange juice
3/4 cup unsweetened vanilla almond milk
3 to 4 cups 1- to 2-inch cubes day-old braided challah Nonstick cooking spray, for the baking dish
6 plump strawberries, hulled and chopped
1/4 cup sliced almonds
1/4 cup (4 tablespoons) salted butter, cubed and slightly softened
1/4 cup brown sugar
2 tablespoons all-purpose flour
Maple syrup, optional
Instructions: Whisk together the egg, cinnamon sugar and salt in a large bowl until the cinnamon is distributed and the sugar less gritty, then whisk in the orange juice and almond milk. Add the bread cubes to the custard and toss. Let soak for 5 minutes, folding gently occasionally to maintain the cubes' integrity but still allow them to soak up the liquid. (Not all of it may be absorbed.) Coat the bottom and sides of an 8-inch square baking dish with cooking spray. Add the strawberries to the bread and fold, then immediately pour into the prepared dish. Preheat oven to 350 degrees F. Add the almonds, butter, brown sugar and flour to a medium bowl and mix with a fork until crumbly; set aside. Bake the bread pudding 40 minutes, then scatter the almond mixture over the top and continue to bake until the center is set and not squishy and the almonds are toasted, about 10 minutes more. Serve warm with maple syrup, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74024,"Tray Baked Pork Chops with Herbey Potatoes, Parsnips and Pears 4 medium to large parsnips 1 1/2 pounds potatoes, scrubbed and sliced 4 pears, firm Extra-virgin olive oil Handful fresh thyme 8 to 10 cloves garlic, skins left on Salt and freshly ground black pepper 1 lemon, zested 4 pork chops Instructions: Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes. While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74025,"Tempura Batter 2 large egg yolks 2 cups cold seltzer 2 cups cake flour 1/4 cup ice cubes Instructions: Mix the egg yolks and seltzer together with a whisk or a pair of chopsticks until smooth. Drop the flour in all at once, then mix, stopping when there are still small lumps in the batter. Stir in the ice cubes. Dip your chosen tempura ingredients in the batter, and fry until crispy and pale gold in color. ","[Sak, Japanese Rice Wine, Sparkling Shiraz]" 74026,"Cauliflower-Potato and Caraway Salad 1 pound small white potatoes 2 cups small cauliflower florets (about 6 ounces) 1/2 small white onion, thinly sliced 1/3 cup white wine vinegar 1 tablespoon sugar 2 teaspoons caraway seeds Kosher salt 6 whole black peppercorns 5 sprigs fresh dill Instructions: Put the potatoes in a medium pot, cover with water and bring to a boil over medium-high heat; lower the heat and simmer until fork-tender, 15 to 20 minutes. Add the cauliflower to the pot and cook until fork-tender, 2 to 3 minutes. Drain and let rest until cool enough to handle. Peel off the potato skins (use a clean dish towel to rub off the skins) and cut into chunks. Combine the potatoes, cauliflower and onions in a medium bowl. Combine 1/2 cup water, the vinegar, sugar, caraway, 1/2 teaspoon salt, the peppercorns and dill in a small pot and bring to a simmer. Strain and pour the hot vinegar mixture over the vegetables, and toss in another 1/4 teaspoon salt. Cover and refrigerate until cold, tossing occasionally, at least 2 hours (up to overnight). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74027,"Sunny's Candy Bar Pancakes with Scary Blueberry Syrup 1 cup all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder Kosher salt 2/3 cup milk 2 tablespoons vegetable oil 1 egg, beaten 4 tablespoons butter, divided into 4 equal pats 1 regular-size candy bar or equivalent (Butterfinger or Snickers preferred), crushed or chopped Scary Blueberry Syrup, recipe follows 2 pints blueberries, picked through and SCARY ones sent to the grave 1/2 cup sugar Zest of 1 lemon 1 tablespoon lemon juice 1/2 cup maple syrup Kosher salt Instructions: Mix the dry ingredients: In a large bowl, add the flour, sugar, baking powder and a pinch of salt. Stir to combine.
Mix the wet ingredients: In a smaller bowl, whisk the milk, oil and egg together. Combine the wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently until combined with a wooden spoon. Allow the batter to rest for 5 to 10 minutes.
Make the pancakes: On a griddle or in a large pan, add a tablespoon of butter and allow it to melt on low heat. Then raise the heat to medium-high. Using a 1/4 cup measure, scoop out the pancake batter and pour onto the prepared griddle/pan. Allow to set a bit on the bottom, and then sprinkle crushed candy bar bits over the top. When bubbles begin to appear around the edge and center, flip the pancake and cook until a peek underneath reveals a golden bottom. Repeat in batches using more butter, if needed, until all done. (Keep the pancakes warm in a 100 degree oven on a baking sheet.) Serve with Scary Blueberry Syrup. Make the scary blueberry syrup: In a saucepan over medium heat, add the blueberries, 1 cup water, sugar, lemon zest and juice. Bring to a boil, stirring until the sugar is dissolved. Lower the heat to a simmer and cook until the liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon or potato masher to break up blueberries as they cook. Once reduced and thickened, remove from the heat and stir in the maple syrup. Taste and add just a pinch of salt to season. Serve warm.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74028,"Black Eye Pea Fritters with Sauce: Acaraje con Molho 1/4 cup dried shrimp Oil, for frying 2 cups cooked black-eyed peas 1 Spanish onion, chopped 1 tablespoon chopped garlic 1/4 cup chopped cilantro Dende oil, to taste Molho de Caraje, recipe follows 1 yellow onion, chopped 1/2 teaspoon grated ginger 1 tablespoon chopped red jalapeno 3 tablespoons dende oil 1/2 cup fresh lime juice 1/4 cup chopped parsley Salt Instructions: Soak dried shrimp in water for 30 minutes. Preheat 3 inches of oil in a deep saucepan to 375 degrees F. Rub the skins of the black-eyed peas. Drain the shrimp and place in food processor with the onion, peas, garlic, and cilantro. Drizzle in dende oil, to taste. Using a teaspoon, carefully drop the pea mixture into the oil, frying them until golden brown. Serve with the Molho de Caraje. Put the first 4 ingredients in a food processor and puree lightly. In a hot saute pan, cook this mixture for 3 minutes. Deglaze with lime juice, add parsley and season with salt, to taste. ","[Vinho Verde, Tempranillo, Garnacha, Barbera]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Crispy Chicken Thighs with Lemon and Capers 1 1/2 pounds chicken thighs 1/4 cup all-purpose flour 1 teaspo" 74029,"Dirty Bird 1 quart clam-tomato juice, such as Clamato 1 cup fresh lime juice
1/2 cup orange juice
4 bar spoons (4 teaspoons) Asian hot sauce, such as Sriracha 4 bar spoons (4 teaspoons) Worcestershire sauce 1 bar spoon (1 teaspoon) ground black pepper 1/2 bar spoon (1/2 teaspoon) ground ginger
1/2 bar spoon (1/2 teaspoon) salt, plus more for rimming glasses 6 dashes orange bitters
1 serrano cl, sliced
30 ounces Mexican beer (preferably from tap) Instructions: In a pitcher, combine the clam-tomato juice, lime juice, orange juice, hot sauce, Worcestershire, black pepper, ginger, salt, bitters and serrano. Stir well. To serve, rim a pint glass with salt. Fill the glass with ice, then fill halfway with the Dirty Bird mixture. Top off with Mexican beer, about 5 ounces. Repeat. ","[Chardonnay, Sauvignon Blanc, Riesling, Hefeweizen]" 74030,"One-Pot Cacio e Pepe 12 ounces thin spaghetti, broken in half (see Cook's Note) 2 tablespoons extra-virgin olive oil Kosher salt 2 teaspoons lemon juice 1/2 cup grated Pecorino-Romano, plus more for serving 1 tablespoon unsalted butter 1/2 cup grated Parmesan 2 teaspoons coarsely ground black pepper, plus more for serving Instructions: Put the spaghetti, olive oil, 1 teaspoon salt and 5 1/2 cups of water together in a high-sided medium skillet. Bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente, about 8 minutes. Remove from the heat and stir in the lemon juice. Gradually sprinkle in the Pecorino and stir until completely melted, then add the butter. Sprinkle in the Parmesan, pepper and 1/2 teaspoon salt and stir until melted and smooth-the cheese will clump at first but will melt into the sauce and thicken it up after about 4 minutes. Divide the spaghetti among 4 bowls and garnish with additional Pecorino and pepper. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 74031,"Roasted Lamb Chops Two 1-pound racks lamb, frenched Kosher salt and cracked black pepper Kosher salt and cracked black pepper
1/3 cup plus 1 tablespoon olive oil, plus more for searing 1 tablespoon chopped fresh rosemary 6 cloves garlic, 4 peeled and smashed, 2 finely chopped
Juice of 1 lemon 3 tablespoons Dijon mustard 2 tablespoons honey 1/3 cup panko breadcrumbs 1/3 cup grated Parmesan 2 tablespoons chopped fresh parsley 1 tablespoon thinly sliced fresh chives Instructions: Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 74032,"Herr Kerr's Torten 2 tablespoons fine sugar 7 tablespoons butter, softened 1 cup, plus 1 tablespoon all-purpose flour, sifted Pinch salt 1/2 cup toasted almonds, finely ground 1/8 cup toasted hazelnuts, finely ground 2 cups raspberries 1 tablespoon kirsch 1 1/4 cups sour cream 5/8 cup heavy cream 8 whole toasted hazelnuts Confectioners' sugar, for dusting Instructions: Preheat oven to 375 degrees F. Combine sugar and butter and beat until fluffy. Add the sifted flour and salt, and then the nuts. Combine into a smooth dough. Place in the refrigerator for 1 hour. Line a shallow cake tray with buttered foil. Remove pastry from the refrigerator and cut in half. Press out to form 2 circles 9 inches in diameter onto well greased foil. Trim to a perfect circle, scraping away excess pastry with a teaspoon. Mark 7 portions on one of the circles. Place into the oven for 8 minutes. Remove and allow to cool. When cool, place the uncut layer onto a serving dish. Mix the raspberries with the sour cream and spread raspberry mixture onto pastry. Place the 7 portions of pastry on top. Leaving a space in between each portion. Whip the cream until stiff. Pipe a whipped cream rosette onto each portion and one in the center and place a toasted hazelnut on each. Sift confectioners' sugar over the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74033,"Lobster Roll 2 (1-pound) lobsters 4 to 6 hot dog rolls 4 to 6 lettuce leaves Mayonnaise Instructions: Cook the lobsters for 10 to 12 minutes, or until the tail section reaches 175 degrees F. Pick meat from the claws, knuckles, and tails. Cut the meat into medium size chunks. Toast a hot dog roll on both sides. Add lettuce and lobster meat. Top with a dollop of mayonnaise. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 74034,"4-Step Chicken Marengo 3 large chicken cutlets, sliced into thin paillards (slice while partially frozen) Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 3 tablespoons vegetable oil 1 medium sweet onion, sliced 1/2 pound mushrooms, sliced 1 yellow bell pepper, seeded and julienned 2 tablespoons tomato paste 1/2 cup white wine 1/2 cup beef broth One 14-ounce can chopped tomatoes 1/2 tablespoon butter Instructions: Season the chicken with salt and pepper, to taste, and lightly dredge in flour. In a large saute pan, heat the oil over medium-high heat and add the chicken. Brown on both sides, until nicely golden, about 3 minutes per side. Remove from the pan and set aside on a plate. In the same pan, add more oil, if needed, along with the onion, mushrooms and peppers and saute until softened and fragrant, but not limp, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and cook a few minutes to cook out the raw flavor. Turn up the heat, and add the wine/wine to deglaze the pan and let it reduce for 2 or 3 minutes. Add the beef broth and tomatoes. Once the mixture begins to bubble, add the browned paillards and any juices from the chicken and reduce the heat to a simmer. Cook until the chicken is warmed through, about 3 minutes. Turn the heat off and stir in the butter. Transfer to a serving platter and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 74035,"Trini Callaloo (Coconut Soup) 2 Tbs. vegetable oil 1 medium onion chopped 2 garlic cloves, minced 1/4 cup chopped celery 14 cup chopped fresh chives 2 Tbs. fresh thyme 1 lb. washed and coarsely chopped dasheen or spinach leaves 10 okras, sliced 1 cup of coconut milk 2 Tbs. margarine or butter 4 cups chicken stock or water 1 Tbs. of Angostura Bitters Salt and pepper to taste Instructions: In a large heavy pot heat oil and add onion, garlic, celery and fresh herbs. Saute. Add okras and dasheen or spinach leaves. Stir-fry for 2 minutes. Add coconut milk and stock, bring to a boil reduce heat and simmer covered for 45 minutes. Stir in Angostura Bitters Blend soup until smooth; add butter and salt and pepper, stir. To Plate: Pour this delicious concoction into bowls, garnish with fresh coriander leaves and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 74036,"Classic Italian Turkey Meatballs 1 cup plain breadcrumbs 1/2 cup finely grated Parmesan, plus more for serving 1/4 cup chopped fresh basil 1/4 cup chopped fresh Italian parsley 1/4 cup whole milk, at room temperature 1 tablespoon ketchup, optional 1 tablespoon tomato paste 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 large eggs, at room temperature 2 cloves garlic, minced 1 small onion, finely chopped 1 pound ground dark turkey meat 1 pound spicy Italian turkey sausage links, casings removed Extra-virgin olive oil, for drizzling 1/4 cup extra-virgin olive oil 3 large cloves garlic, smashed and peeled 1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season 1/2 teaspoon freshly ground black pepper, plus more to season 3/4 cup chopped fresh basil 2 teaspoons finely ground fennel seeds 2 teaspoons dried oregano Two 28-ounce cans crushed tomatoes 1/2 cup low-sodium chicken broth, optional Instructions: Preheat the oven to 400 degrees F. For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined. Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes. For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired. Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed. Serve with grated Parmesan alongside. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 74037,"Kakawa's Chili Truffles 8 ounces dark chocolate in the 60 to 80 percent range, chopped into chunks, such as Valrhona 3/4 cup heavy cream 2 to 3 tablespoons chili powder (we use a mixture of local chimayo cl and chipotle morita) 2 or 3 cups cocoa powder or tempered chocolate, for rolling and dipping Instructions: Put the chocolate into a medium glass bowl. In a medium saucepan, heat the cream to a boil. Remove from the heat and immediately pour over the chocolate. Let sit for 1 to 2 minutes, and then slowly stir the chocolate into the cream until it is smooth and completely combined. The heat of the cream should be enough to melt the chocolate, but if it is not completely melted, feel free to heat it in the microwave or over a hot water bath, just be sure to stir every few seconds or it will likely burn. When the mixture is smooth, add in the chili powder and taste to make sure it is spicy enough. Cover the bowl with plastic wrap and chill in the refrigerator for a few hours or overnight. Once chilled, scoop the ganache with a spoon and roll between your palms to form a uniform sphere. At Kakawa, we weigh each ball to about 1/2-ounce. At this point, you may roll them in the cocoa powder to coat or alternatively you may chill again and dip in tempered chocolate. If at any point they get too gooey or soft, just stick them back in the refrigerator for a little while. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 74038,"Floosh's Stuffed Cabbage 1 extra-large head green cabbage (large enough to yield 14 large leaves), core carefully removed with a sharp knife 3/4 cup finely chopped onion 1/2 tablespoon chopped garlic 1 1/4 pounds raw lean ground turkey 1/3 cup ketchup 1 1/2 tablespoons tomato paste 1 tablespoon granulated sugar 3/4 cup jellied cranberry sauce 1/3 cup low-sugar grape jam or preserves 2 cups low-fat plain marinara sauce 1/3 teaspoon salt Chopped scallions, for optional garnish Instructions: Place cored cabbage head in an extra-large pot and cover with water. Bring the water to a boil on the stove. Once boiling, cover and cook for 5 to 7 minutes, rotating the cabbage occasionally with tongs or a large heat-resistant spoon, until the leaves soften, loosen, and begin to fall off the head. Remove the pot from heat. Carefully remove the cabbage head and leaves from the pot, drain it, and let it cool. Meanwhile, prepare the sauce and filling. To make the filling: Combine onion, garlic, turkey, ketchup, tomato paste, and sugar in a large bowl. Knead with your hands until the mixture is evenly combined. Set aside. To make the sauce: Combine cranberry sauce, jam or preserves, marinara sauce, and salt in a large glass measuring cup, and stir with a whisk or fork until smooth. Set aside. Once the cabbage is cool enough to handle, gently remove 14 large leaves. (Refrigerate the rest for another use.) Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tablespoons of filling into the center of it. Spread filling out slightly and roll the cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom. Place it seam-side down in the pot. Repeat with remaining 13 leaves and remaining filling, gently stacking the rolls in the pot, if needed. Pour the sauce over the cabbage rolls, covering as much of the exposed cabbage as possible. Cover the pot and set the stove temperature to low heat. Cook for about 1 hour, until the filling is cooked through. Gently remove the cabbage rolls and serve topped with the sauce. Garnish with scallions, if you like! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74039,"Veal Grillades and Grits with Smothered Greens 2 1/2 pounds veal top round, cut into 2-inch cubes Essence or Creole seasoning, recipe follows Flour, for dredging 1/4 cup vegetable oil 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery Salt Pinch cayenne pepper 2 cups peeled, seeded and chopped tomatoes 1 tablespoon chopped garlic 5 bay leaves 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 2 cups beef broth 1/2 cup dry red wine Ground black pepper 3 tablespoons chopped green onions 2 tablespoons finely chopped parsley leaves 4 1/2 cups whole milk 1 1/2 teaspoons salt 1/4 teaspoon cayenne pepper 1 tablespoon butter 2 cups quick-cooking white grits 2 cups grated white Cheddar Southern Cooked Greens, recipe follows 1/4 teaspoon dried basil 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 1/2 pound sliced bacon, chopped 3 cups chopped yellow onions Salt and freshly ground black pepper Pinch cayenne 1/2 cup firmly packed light brown sugar 2 tablespoons minced shallots 1 tablespoon minced garlic 6 cups water 1/4 cup rice wine vinegar 6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, well washed and tough stems removed Instructions: In a mixing bowl, add the veal. Season with Creole seasoning. Add the flour and toss the meat, coating completely. Turn the meat out onto a floured surface and lightly pound with a meat mallet. Turn the meat over and lightly pound again. In a large, cast iron pot, heat the oil. When the oil is hot, add the veal. Cook until the meat is browned on both sides, 5 to 6 minutes. Add the onions, bell peppers and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot, for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, beef broth and wine. Season with salt, cayenne pepper and black pepper. Bring the liquid to a simmer, and cook for about 1 1/2 hours or until the meat is very tender, stirring occasionally and keeping the pot partially covered. Remove the bay leaves. For the grits: Preheat the oven to 350 degrees F. In a saucepan, over medium heat, add the milk, salt, cayenne and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add 1 cup of the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, stirring constantly, until the grits are tender and creamy. Pour the grits into a greased square glass pan. Sprinkle the remaining cheese over the grits. Place in the oven and bake for 10 to 15 minutes or until the cheese is melted and slightly golden. To serve, spoon the grits in the center of each plate. Spoon the greens around the grits. Spoon the veal mixture over the grits. Garnish with green onions and parsley. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. Fry the bacon in a large, heavy pot over medium heat until slightly crisp. Add the onions and season with salt, black pepper, and cayenne. Cook, stirring, until the onions are wilted and golden, 6 to 7 minutes. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook, stirring, for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, about a third at a time, pressing the greens down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender, about 1 hour and 15 minutes. Serve hot. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 74040,"Canadian Bacon and Rye Casserole PAM? Original No-Stick Cooking Spray 1-1/2 cups Egg Beaters? Original (1-1/2 cups = 12 oz) 1 can (12 oz each) fat free evaporated milk 1/2 teaspoon garlic powder 4 cups cubed rye bread (3/4-inch cubes) 3/4 cup chopped Canadian-style bacon 3/4 cup chopped roasted red peppers 1/2 cup shredded reduced fat Cheddar cheese 1/2 cup chopped green onions Gulden's? Spicy Brown Mustard, optional Instructions: Preheat oven to 350 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
Combine Egg Beaters, milk and garlic powder in large bowl. Add bread, Canadian bacon, peppers, cheese and green onions; toss to coat.
Place bread mixture in prepared dish; lightly press bread down into Egg Beaters mixture. Bake 55 to 60 minutes or until knife inserted in center comes out clean.
Serve with mustard, if desired. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 74041,"Lemon Pecan Pie 1 cup firmly packed dark brown sugar 1/2 cup granulated sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons vanilla extract
2 teaspoons finely grated lemon zest plus 3 tablespoons juice
2 tablespoons milk
2 tablespoons all-purpose flour
1 cup chopped pecans plus 1 cup pecan halves
One store-bought 9-inch deep-dish pie shell, unbaked
Instructions: Preheat the oven to 325 degrees F. In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, vanilla, lemon zest and juice, milk, flour and 1 cup chopped pecans until combined. Pour the mixture into the unbaked pie shell. Arrange the pecan halves on top of the pie in a circular pattern. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 55 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 74042,"Sweet Potato Fries with Chili Coconut Dip 2 liters vegetable oil 1/2 teaspoon ground cardamom 1/2 teaspoon smoked paprika 1/2 teaspoon salt 2 medium-size sweet potatoes, peeled 1/2 cup cornstarch Chili Coconut Dip, recipe follows 1 tablespoon grapeseed oil 1/4 cup dried curry leaves, crushed 3 tablespoons unsweetened coconut flakes 1/2 teaspoon red chili powder 1/2 teaspoon ground coriander 1/2 teaspoon brown mustard seeds Pinch of salt Pinch of pepper 1/2 cup mayonnaise Instructions: Heat the oil in a large pot with a heavy bottom, or in a deep fryer to 350 degrees F. Make sure the oil level is no more than one-third of the pot as it will rise during the frying process.
Mix the cardamom, paprika and salt together in a small bowl.
Cut the sweet potatoes into 1/4-inch-thick slices, and then cut the slices into 1/4-inch sticks. Put the cornstarch into a large bowl and add the sweet potatoes, tossing well using your hands to make sure they are well coated.
Working in batches, fry in the hot oil until golden brown, 6 to 7 minutes. Drain on paper towels, and then sprinkle liberally with the spice mixture. Serve with Chili Coconut Dip. Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine.
","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 74043,"Hawaiian Garlic Shrimp Sliders 2 heads garlic, peeled (about 20 cloves; see Cook\u2019s Note) 1 stick (8 tablespoons) unsalted butter 2 teaspoons paprika 1/2 teaspoon cayenne pepper Kosher salt 4 cups shredded napa cabbage (about 1/4 head) 6 scallions, sliced 1 Persian cucumber, halved lengthwise and sliced into half-moons 2 tablespoons rice vinegar 3 tablespoons vegetable oil 1 1/2 pounds peeled and deveined shrimp One 10-ounce package sweet slider buns Mayonnaise, preferably Japanese-style, for serving Instructions: Pulse the garlic in a food processor until finely chopped but not a paste, scraping down the sides as needed. Transfer to a large cast-iron or nonstick skillet, add the butter and cook over medium heat, stirring frequently, until the garlic is a light golden color, about 5 minutes. Be careful not to overcook the garlic or it will become bitter. Immediately transfer to a large heatproof bowl and stir in the paprika, cayenne and 1 tablespoon2 teaspoons salt. Let the garlic butter cool to room temperature, about 20 minutes. Wipe out the skillet and set aside. Meanwhile, combine the cabbage, scallions and cucumber in a medium bowl. Add the rice vinegar, 2 tablespoons of the oil and a generous pinch of salt; toss to combine and set aside. Put the shrimp in the food processor and pulse until coarsely chopped but do not puree to a paste. Transfer to the garlic butter and stir to combine. Form the mixture into 9 patties, about 1/3 cup each. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat until shimmering. Add the shrimp patties and cook until golden on both sides and cooked through, about 8 minutes. Split the slider buns and spread the tops and bottoms with mayonnaise. Put a patty on each of the bottom buns. Top with some cabbage slaw and close the sliders with the top buns. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 74044,"The Hoggie Sandwich 1 tablespoon canola oil 1 ciabatta roll
2 tablespoons garlic aioli
2 ounces high-quality deli ham 2 ounces high-quality capicola 1 ounce high-quality spicy soppressata 2 slices vine-ripened tomatoes
Salt and pepper
2 tablespoons pickled sweet peppers
4 leaves baby romaine lettuce
1 teaspoon red wine vinaigrette
Instructions: Heat up a skillet or cast-iron pan over medium heat, then add canola oil. Slice the ciabatta roll in half and toast in the pan until lightly browned on both sides, about one minute per side. Remove the ciabatta roll from the pan and place on a cutting board. Spread the aioli on both open sides of the ciabatta roll. Begin layering the meats on the bottom of the roll, with ham on the bottom, capicola in the middle and soppressata on top. Sprinkle the slices of tomato with salt and pepper and place on top of the soppressata, then add the pickled sweet peppers. Toss the baby romaine leaves with the red wine vinaigrette in a small bowl and season to taste with salt and pepper. Top the sweet peppers with the lettuce, then add the top of the ciabatta roll to the sandwich. Slice the sandwich on the bias and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 74045,"Lemon Kiwi Cupcake 1 cup flour 1 cup sugar 1 1/2 teaspoons baking soda 1 teaspoon salt 3 eggs 1 cup buttermilk 1 cup vegetable oil 1 teaspoon fresh lemon zest 1 teaspoon fresh lemon juice Kiwi Cream Filling, recipe follows Meringue Frosting, recipe follows 4 ounces unsalted butter 1/4 cup sugar 2 eggs 1 large ripe kiwi (about 4 ounces), peeled, pureed and strained (about 3 tablespoons) 1/4 cup egg whites (from 2 large eggs) 1/4 cup sugar Instructions: Preheat the oven to 350 degrees F. Line 56 mini cupcake cups from 3 (24-cup) mini cupcake or muffin pans or 18 regular-size cupcake or muffin cups from 2 (12-cup) regular-size cupcake or muffin pans with paper cupcake liners. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a second bowl, mix the eggs, buttermilk, and oil. Add the dry ingredients to the wet ingredients. Once the ingredients are mixed, add the lemon zest and lemon juice, and blend until combined. Bake the cupcakes until golden brown and the centers spring back when lightly pressed, 16 to 18 minutes for minis or 22 to 24 minutes for the regular-size cupcakes. Cool the cupcakes in the pans for 5 minutes and then transfer to a wire rack to cool completely. Increase the oven temperature to 450 degrees F. Transfer the kiwi cream to a pastry bag fitted with a small round tip and fill each cupcake with some of the cream. Transfer the meringue mixture to a separate pastry bag fitted with a large round tip and pipe the meringue on top of each cupcake. Place the cupcakes on baking sheets and bake until lightly browned and cooked through, about 3 to 4 minutes. In a medium saucepan, melt the butter over medium heat. Add the sugar, eggs, and kiwi mixture. Reduce the heat to medium-low and cook, stirring until it thickens and coats the back of a wooden spoon, about 12 minutes. Set the pan over a large bowl of ice and continue to stir until the mixture has cooled slightly. Strain the mixture into a clean bowl and refrigerate until thickened and well chilled. In the bowl of an electric stand mixer, combine the egg whites and sugar and whip until the mixture is firm and glossy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74046,"Cheesesteak Crepe 6 eggs 1/2 cup all-purpose flour 1 tablespoon olive oil 1/4 teaspoon salt 8 ounces Monterey Jack cheese, shredded 8 ounces mozzarella, shredded 10 slices American cheese 1 tablespoon whole milk Salt 2 tablespoons canola oil 1 onion, chopped Salt and ground pepper One 5-pound rib eye roast, ribs removed, thinly sliced Granulated garlic, for sprinkling Store-bought chimichurri, optional Instructions: For the crepe batter: Add the eggs, flour, oil, salt and 1 cup water to a blender and blend until it has a thin batter consistency. Combine the Monterey Jack and mozzarella together in a bowl to make a cheese blend. For the cheese sauce: Stack the American cheese, then add to a vacuum sealer bag. Add the milk and a pinch of salt in the same bag. Seal the bag. For the crepes: Add 1 tablespoon of the canola oil to a nonstick frying pan over medium-high heat for about 1 minute. Pour some batter into the pan, making sure it covers the whole pan. Let the batter settle, then add some cheese blend and let melt. Flip the crepe over and let it cook on the cheese side until melted, then remove the crepe from the pan. Repeat with remaining ingredients to make 9 more crepes. Heat the pan with the remaining tablespoon canola oil. Add the onions with a pinch of salt and a pinch of ground pepper until sauteed. Remove the onions, then add the rib eye to the pan. Add some granulated garlic, salt and pepper and cook until the meat is cooked all the way through. For the cheese sauce: Boil 2 quarts of water. Add the sealed cheese bag to the boiling water and let cook until melted, about 1 minute. Remove from the water. Fold a cooked crepe in half, then add 8 ounces rib eye and one scoop of onion in center of the crepe. Add the cheese sauce drizzle. If desired, add your favorite sauce or chimichurri. Roll the crepe over the center. Enjoy. Repeat to make 9 more crepes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 74047,"Chipotle Mashed Potatoes with Bacon 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter 1/2 cup finely chopped cooked bacon 1 to 2 tablespoons chopped canned chipotle chiles in adobo Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the bacon, chopped chipotles, 2 teaspoons salt and a few grinds of pepper. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 74048,"Asian Sweet Potato Salad with Cucumbers, Dates and Arugula 4 large sweet potatoes, peeled and cut into 1-inch cubes Kosher salt 1/2 cup grated carrot 1 tablespoon grated ginger 2 tablespoons rice vinegar 2 tablespoons mirin rice wine 1 tablespoon low-sodium soy sauce 1 teaspoon toasted sesame oil 1/2 cup mayonnaise Salt and freshly ground black pepper 4 cups lightly packed Israeli arugula 1/2 hothouse cucumber, finely sliced 1 cup fresh picked cilantro leaves 1 cup dates, pitted and cut in 1/2 2 cups crispy wonton strips 1 lemon, juiced Olive oil Splash soy sauce Kosher salt and freshly ground black pepper Instructions: Begin by peeling and dicing sweet potatoes. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce heat and cook until just tender but still have a little bite. Drain and place in a bowl to cool. Combine the dressing ingredients in a blender and puree until smooth. Season with salt and pepper. Once potatoes are cool toss with dressing and set aside on salad platter. Combine ingredients in a large mixing bowl and dress with lemon juice, olive oil, to taste, a splash of soy sauce, and a little salt and pepper. Toss well and place on top of the sweet potatoes to serve as a complete salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74049,"Dolmades (Stuffed Grape Leaves) 1/2 cup extra-virgin olive oil 1 large yellow onion, finely chopped 1 small fennel bulb, halved, cored and diced 1 teaspoon grated lemon zest 1/2 cup pine nuts 1 cup long-grain rice 1 1/2 cups chicken stock 2 tablespoons finely chopped dill leaves 1/4 cup finely chopped flat-leaf parsley Kosher salt and freshly ground black pepper 1 (8-ounce) jar grape leaves, rinsed and drained 2 lemons, juiced Instructions: To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves. Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels. To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar ? it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling. Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 74050,"Grilled Cheese on Pump 4 tablespoons softened butter 8 slices pumpernickel bread 8 teaspoons Dijon mustard 2 large dill pickles, thinly sliced lengthwise 8 slices Emmentaler Swiss cheese, folded in 1/2 Instructions: Heat a skillet over medium heat. Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread. Top the mustard coated bread slices with a folded slice of Emmentaler. Top cheese with slices of pickle and set tops in place with the buttered side facing up. Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches corner to corner and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 74051,"Peanut Butter Cups 1 cup peanut butter 1/4 teaspoon salt 1/2 cup powdered sugar 1 (12-ounce) package Hershey's milk chocolate chips Instructions: In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm. Sources: Just Born, Inc. 1-800-445-5787 Peeps California Candy Company 1-888-226-3979 Art Institute of Colorado Candy Architect (Easter Scene) 1-800-275-2420 Burlingame Museum of Pez (650) 347-2301 Memoribilia Punta Clara Candy Kitchen (334) 928-8477 1-800-437-7868 Hotlix 1-800-EATWORM Top Secret Recipes www.topsecretrecipes.com Ferrara Pan Candy (708) 366-0500 Fannie May Candies (312) 432-3417 Hershey Foods Corporation (717) 534-7648 Mars, Inc. (908) 850-2281 See's Candies Inc. (310) 586-7174 ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74052,"Mini Sandwich Buffet: Mini Grilled Cheese and Tomato, Mini Rachael's and Mini Spicy Patty Melts 2 tablespoons vegetable oil 4 tablespoons butter, cut into pieces 16 slices mini rye bread 1/2 cup sweet red pepper relish 1 pound smoked turkey, thinly sliced 1 pound sauerkraut rinsed and drained 1/3 pound sliced sharp cheddar 16 slices mini pumpernickel bread 1/4 pound thinly sliced Swiss cheese 2 plum tomatoes, sliced Salt and pepper 2 tablespoons chopped chives or 2 scallions, chopped 1 pound ground sirloin 2 teaspoons Worcestershire sauce, several drops 1/2 small onion, finely chopped 1 teaspoon steak seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper 1 tablespoon vegetable oil, 1 turn of the pan 16 slices mini rye bread 1/4 pound thinly sliced Swiss cheese Mini pickles, mini pretzels Retro candies such as Dots, Good n Plenty, Whoppers, etc. Chess Men butter cookies (recommended: Pepperidge Farm brand) Instructions: Preheat oven to warm, 250 degrees F. Preheat large griddle or large nonstick skillet over medium heat. To a small pot over medium low heat add 2 tablespoons vegetable oil, eyeball it. To warm oil, add butter and melt it into the oil. Keep a pastry brush on a spoon rest or small plate on hand. Lay out 8 slices of rye bread. Dot bread with teaspoonfuls of red pepper relish. Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese. Top cheese with remaining slices of bread. Brush griddle or skillet with oil and butter mixture. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer sandwiches to cookie sheet and place in oven to keep warm. Wipe off griddle or skillet. Lay out 8 slices of mini pumpernickel bread. Cut sliced Swiss cheese into pieces that will fit bread. Layer cheese and sliced tomatoes on bread. Season with salt, pepper, chives and place another layer of cheese on tomatoes. Top sandwiches with another slice of bread. Brush griddle or skillet liberally with oil and butter. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer grilled cheese and tomato sandwiches to warm oven. Wipe griddle or skillet clean. Mix beef, Worcestershire, onion and seasoning or salt and pepper. Form 8 small patties. Raise heat to medium high. Fry patties in 1 tablespoon vegetable oil on griddle or skillet 2 or 3 minutes on each side. Place patties on rye bread bottoms and wipe griddle or skillet clean. Top patties with cheese and another slice of bread. Reduce heat on griddle or skillet back to medium and brush with oil and butter. Grill sandwiches 2 or 3 minutes on each side until toasted. Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven. Pass trays of sandwiches with mini pickles, mini pretzels. Mini candies and cookies treat your sweet tooth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 74053,"Microwave Beets with Greens and Goat Cheese 2 pounds medium red beets with green tops (about 8 total) 2 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar 1 bay leaf Kosher salt and freshly ground black pepper 2 ounces goat cheese Instructions: Trim the green tops from the beets and thinly slice the greens to make about 2 lightly packed cups. Reserve. Peel and cut the beets into 1/2-inch pieces to make about 4 cups. Add the beets to an 8-inch square baking dish along with the oil, vinegar, bay leaf, 1/3 cup of water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 5 minutes. Carefully uncover and stir the beets. Cover and microwave on high, stirring the beets every 5 minutes until the beets are tender, about 10 additional minutes. Carefully uncover and stir in the reserved greens and 1/4 teaspoon salt. Cover and microwave until the greens are tender, about 5 minutes. Discard the bay leaf. To serve, put the beets and greens into a serving bowl and crumble the goat cheese on top. Lightly sprinkle with additional black pepper and serve immediately. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 74054,"Colorful Corn Salad 2 avocados, diced 1 medium jicama, finely diced
1 small red onion, finely diced
1 red bell pepper, finely diced
4 cups cooked corn (cut from about 4 ears)
Two 15-ounce cans black beans, drained and rinsed (about 1 1/2 cups)
1/2 cup lime juice
1/3 cup chopped fresh cilantro 1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
Instructions: Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74055,"Clarified Butter 2 sticks (1/2 pound) unsalted butter, cut into pieces Instructions: Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes. Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan. What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74056,"Black and White Frozen Shakes 1 cup chocolate syrup 2 pints vanilla ice cream 2 quarts skim milk 1 tray ice cubes Instructions: In a blender, for each shake, combine 3 squirts of chocolate syrup (about 1/4 cup) 1/2 pint vanilla ice cream (about 2 to 3 scoops), 2 cups skim milk and 4 ice cubes. Blend on high until smooth and icy. Serve with straws in soda fountain or other tall glass. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 74057,"Pomodoro Glorioso 2 cups canola oil, for frying 4 to 6 assorted heirloom tomatoes, sliced 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup Banyuls vinegar or white balsamic vinegar 2 medium to large balls fresh mozzarella, sliced 1 large Vidalia onion, very thinly sliced 1 cup buttermilk 1 cup all-purpose flour 6 fresh basil leaves, chiffonade 4 to 6 tablespoons basil oil Instructions: In a deep pot, preheat the oil to 375 degrees F. On each of 4 to 6 appetizer plates, place 4 assorted slices of tomato, and season lightly with salt and freshly ground pepper. Drizzle 2 tablespoons of vinegar over each plate of tomato slices and then place 1 slice of mozzarella on each tomato slice. Toss the onions in the buttermilk and drain. Dredge in the flour, shaking off any excess. Carefully drop the onions into the hot oil and fry until golden brown, around 2 minutes. Drain on paper towels and season with salt immediately. Top the cheese with the fried onions and chiffonade of basil. Drizzle a tablespoon of basil oil on each plate. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 74058,"Salted Caramel Mocha Cupcake 2 tablespoons coffee extract or espresso powder 1/2 cup hot brewed coffee
1 cup all-purpose flour
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup light brown sugar
1/3 cup plus 2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick (1/2 cup) unsalted butter, melted 1 teaspoon vanilla extract
2 large eggs
1/4 cup heavy cream 1 1/2 teaspoons light corn syrup
1 1/2 teaspoons granulated sugar
4 ounces semisweet chocolate, finely chopped 1 tablespoon coffee extract
1 tablespoon unsalted butter
2 teaspoons coffee extract or espresso powder 1 teaspoon vanilla extract
1 stick (1/2 cup) unsalted butter, at room temperature
1/3 cup prepared caramel sauce
2 cups confectioners' sugar
1 to 2 tablespoons milk, optional Fleur de sel, for sprinkling Instructions: For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners. Mix the coffee extract into the brewed coffee. Set aside and allow to cool slightly. In a bowl of a stand mixer, sift together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt and mix to combine. Add the butter, vanilla and eggs and beat on medium speed until combined. Add half of the coffee and beat for 20 seconds. Scrape the sides of the bowl and add the remaining coffee. Beat for another 20 seconds until the batter is smooth. Divide the batter among the cupcake liners, filling them three-quarter full. Bake until a tester inserted into the centers comes out clean, about 18 minutes. Set the pan on a rack to cool. For the ganache: In a medium saucepan, bring the cream, corn syrup and granulated sugar to a boil over medium-low heat, whisking until the sugar is dissolved. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Add the coffee extract and whisk until smooth. Add the butter and whisk until smooth. Transfer the ganache to a bowl to cool. For the salted caramel coffee frosting: If using the espresso powder, mix the espresso powder and the vanilla together in a small bowl until dissolved and set aside. Using a stand mixer with a whisk attachment, whip the butter on medium-high speed until creamy. Add the caramel and beat until combined. Reduce the speed to low, add half of the confectioners' sugar and mix until incorporated. Add the rest of the confectioners' sugar and mix until combined. Add the coffee extract and vanilla (or the espresso powder and vanilla mixture) and continue to mix at medium-high speed until completely incorporated, scraping the sides as necessary. Whip the frosting until fluffy. If necessary, use 1 to 2 tablespoons milk to loosen the frosting. To assemble: Cut a small and shallow hole in each cupcake and fill with the ganache. Frost the cupcakes with the salted caramel coffee frosting and sprinkle with a few granules of fleur de sel. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 74059,"Le Tarte aux Poires Pastry, recipe follows 1/2 cup butter 1 cup superfine sugar, sifted 2 eggs 1/4 cup flour, sifted 1 1/4 cup ground almonds 2 tablespoons Kirsch 4 large firm pears, halved, peeled, cored, bottom and top removed, stored in lemon water to prevent discoloration 5 tablespoons apricot jam 2 teaspoons lemon juice 5/8 cup cold water 2 cups pastry flour, sifted 1/2 cup butter, cut into small cubes and chilled 2 tablespoons superfine sugar, sifted 1 egg, beaten Instructions: Roll out pastry to fit greased and floured 8-inch flan ring. Store in refrigerator to keep cool. Cream together butter and sugar until light. Gradually beat in eggs, then flour. Fold in almonds and Kirsch, until well incorporated. Preheat oven to 350 degrees F. Remove pears from soaking liquid, and set aside. Brush base of pastry with 1 tablespoon apricot jam. Pour frangipane evenly into flan ring. Arrange pears in a circle on top of the filling. Bake for 30 minutes. Meanwhile, in a small saucepan, slowly heat together remaining jam, lemon juice, and water. Bring to a boil and reduce until thickened. Brush on hot tart. Serve once cooled. Place flour in medium bowl. Cut in butter and mix in sugar, until mixture resembles fine bread crumbs. Mix in egg, until pastry is just combined but still crumbly. Chill until ready to use. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 74060,"Affogato 1 pint vanilla ice cream 1/2 cup hot brewed espresso Instructions: Place 3 scoops of the ice cream in each of 2 bowls. Pour the espresso over the ice cream and serve immediately. Note: To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee. ","[Barolo, Barbaresco, Amarone, Valpolicella]" 74061,"Grilled Portobello Mushrooms 5 whole portobello mushrooms Olive oil Salt and cracked black pepper Minced garlic Instructions: Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours. Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74062,"Pork Belly with Lentils 1 (3-pound) pork belly (not cured) Kosher salt and freshly ground black pepper 4 large carrots, peeled and cut into large chunks on the bias 3 onions, quartered 1 cup apple cider Few fresh thyme sprigs 2 bay leaves 6 black peppercorns 1/4 cup honey 2 tablespoons Dijon mustard 1 tablespoon cider vinegar 1 cup French green lentils (du Puy lentils) 1 shallot 1 bay leaf 1 fresh thyme sprig Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Score the fat on the belly and season both sides with salt and pepper. Make a bed in a roasting pan with the carrots and onions. Lay the pork belly on top, skin-side up. Pour over the cider and a cup of water. Cook 30 minutes to get the fat running. Stir together the honey and Dijon with a spoonful of water. Brush the mustard mixture onto the fat, and lower the heat to 325 degrees F. Continue cooking, basting occasionally with the honey, for 3 hours. An hour before the belly is done, start the lentils. Rinse the lentils in cold water, drain, and put in a saucepan with 1 1/2 cups water, the shallot, bay leaf and thyme. Bring to a boil, cover, and simmer gently until tender, 30 to 40 minutes, checking occasionally to make sure no more water is needed. Drain the lentils, and season with salt, and pepper. Set aside to reheat later. Remove the belly from the oven when it's done, and transfer to a baking sheet. Return it to the oven at 450 degrees F for 15 minutes to crispen the skin. Meanwhile, drain the juices from the roasting pan into a measuring cup, reserving the vegetables and keeping them warm. Pour the fat off the juices, using some to moisten the lentils and saving the rest for another use. Deglaze the roasting pan with the vinegar and reduce to a glaze, then add the cooking juices and cook down for a minute or two. Reheat the lentils gently. Slice the belly and serve with the vegetables, and with the pork-fat moistened lentils. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 74063,"Chocolate Glazed Marble Cupcakes 1 1/2 cups all-purpose flour (see Cook's note) 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 2/3 cup sugar 12 tablespoons (1 1/2 sticks) unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 2 tablespoons unsweetened cocoa powder 1 cup chopped semisweet chocolate (not chips) 1/2 cup heavy cream Instructions: Preheat the oven to 350 degrees F and line a 12-cup muffin tin with cupcake liners. Whisk the flour, baking powder and salt together in a medium bowl. Beat the eggs and sugar together in another medium bowl with an electric mixer on medium-high speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. Reduce the mixer speed to low and add half the flour mixture, followed by the milk and the remaining flour mixture, beating until each addition is just incorporated. Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Alternate dropping spoonfuls of the batters into the cupcake liners, using a larger spoon for the yellow batter and a smaller spoon for the chocolate batter. Swirl with an offset spatula or a skewer. Bake until a toothpick inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute. Then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the top of the cupcake in the glaze. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 74064,"Seaweed Risotto with Jumbo Lump Crabmeat 1 tablespoon extra virgin olive oil 1/3 cup chopped shallots in fine dice 3 cloves of garlic in fine dice 1 1/2 cups or so Arborio Rice 5 cups (reserving 1 cup) of hot Maine Coast Sea Vegetable stock (Dashi) 1 pound hand picked Jumbo Lump Crabmeat at room temperature (30 minutes) picked over for cartilage 1 tablespoon chopped fresh tarragon 2 tablespoons of chopped chives Juice of 1/2 lemon 1/2 teaspoon plus of Nori granules with ginger, (Maine Coast Sea Vegetables) 4 tablespoons of Nori, Maine Coast Sea Vegetables cut in julienne Instructions: Preparation: Heat the oil in the cooker. Cook the shallots and garlic over medium/high heat stirring frequently, for one minute. Add in the rice, stirring to coat with the shallot mixture. Add 4 cups of the hot stock and avoid the spluttering--stir quickly. Lock the lid in place. Over high heat bring to high pressure. Lower the heat enough to maintain high pressure and cook for no more than 5 minutes. Reduce the pressure by placing the pot tilted under a running cold water tap. Remove the lid tilting it away from you. Stir the risotto and test for texture and moisture. Stir in 3/4 of the crabmeat gently along with the tarragon and the chives and lemon. Divide into four portions into warm pasta bowls. Divide and top with the remaining crabmeat. Sprinkle over the Nori granules and crown with the Julienne of Nori. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 74065,"!May-lotes! 4 ears fresh sweet corn, shucked 1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon smoked sea salt
Roasted Poblano Mayo, recipe follows 1 cup crumbled Cotija cheese
1/2 cup fresh cilantro leaves, chopped
1 small poblano pepper 1 cup store-bought or homemade mayo 2 teaspoons honey
1/2 teaspoon ground cumin
1/2 teaspoon granulated garlic
Kosher salt Instructions: On a hot grill, char each side of fresh corn until the kernels develop some color, 5 to 6 minutes. Mix together the paprika, chili powder and smoked sea salt. Slather each ear with the Roasted Poblano Mayo, and then dust in the Cotija, cilantro and seasoned salt. Roast the whole poblano over an open flame on your stove-top until all sides are charred black, 5 to 6 minutes per side. Let rest in a paper bag until cool, about 15 minutes. Peel off the charred skin, and then remove the stem, seeds and ribs. Mince the pepper. Stir together the minced poblano with the mayo, honey, cumin, garlic and some salt. ","[Riesling, Vermentino, Sauvignon Blanc, Pinot Grigio]" 74066,"Curried Cauliflower Fritters 1 cauliflower Flour, for dusting Vegetable oil 1 small piece potato, peeled, optional A small bunch fresh flat-leaf parsley, leaves picked Sea salt 1 lemon 1 teaspoon cumin seeds 2 teaspoons black mustard seeds 2 to 3 dried red chiles 1 teaspoon black peppercorns 1 3/4 cups self-rising flour 1/2 teaspoon turmeric 1 1/2 cups cold beer Sea salt Instructions: First make your batter. Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside. Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour. Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350 degrees F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil. When it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan. Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice. \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, Riesling, Pinot Grigio]

" 74067,"Kitchen Ribs 4 cups red wine vinegar 1/4 cup juniper berries
1/4 cup star anise pods
2 tablespoons dried dill
2 tablespoons dried thyme
1 tablespoon red pepper flakes
6 cloves garlic
Kosher salt and freshly ground black pepper 2 racks St. Louis-cut pork ribs
2 cups red pepper jelly 2 cups red wine vinegar
2 large cloves garlic, minced
1 1/2 cups brown sugar 1/2 cup cl powder
1/2 cup smoked paprika
2 tablespoons ground coriander
1 cup seasoning salt 2 tablespoons freshly ground black pepper Instructions: For the brine: Mix together the vinegar, juniper, star anise, dill, thyme, red pepper flakes, garlic, 3 tablespoons salt, 2 tablespoons pepper and 4 cups water. Add the ribs and let brine 12 to 24 hours in the refrigerator. For the rib glaze: Put the red pepper jelly, vinegar and garlic in a small saucepan and heat through, stirring to incorporate, 3 to 5 minutes. Let cool. For the BBQ rub: Mix together the brown sugar, cl powder, smoked paprika, coriander, seasoning salt and pepper. Preheat the oven 350 degrees F. Take the ribs out of the brine and generously rub with some of the BBQ rub. Place the ribs in a shallow roasting pan and add 2 cups of the brine to the pan. Cover the pan with aluminum foil and roast for 2 hours. Let cool for 1 hour. Cut the ribs into portions. Preheat a grill to medium heat (350 degrees F). Rub the ribs with more BBQ rub and grill until the BBQ rub has caramelized and the ribs are heated through, about 2 minutes per side. Spoon some rib glaze over each rib and serve. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 74068,"Roasted Cod with Carrots and Brussels Sprouts 1 1/2 pounds Brussels sprouts, trimmed and halved 4 carrots, halved lengthwise and cut into 1-inch pieces 2 red onions, cut into 1/2-inch wedges 3 slices bacon, chopped 2 teaspoons fresh thyme, plus 4 sprigs 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 6-ounce skinless Pacific cod fillets 2 tablespoons chopped fresh parsley Lemon wedges, for serving Instructions: Put a rimmed baking sheet in the upper third of the oven and preheat to 475 degrees F. Toss the Brussels sprouts, carrots, red onions, bacon, thyme leaves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread on the hot baking sheet and roast until the vegetables are tender and start browning around the edges, about 20 minutes. Season the cod all over with salt and pepper and brush with the remaining 1 tablespoon olive oil. Arrange the cod fillets about 2 inches apart on top of the vegetables and top each with a thyme sprig. Roast until the fish is just cooked through and the Brussels sprouts are browned, 8 to 10 minutes. Discard the thyme sprigs. Sprinkle the cod and vegetables with the parsley and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 74069,"Quinoa with Toasted Hazelnuts and Dried Cranberries 1 tablespoon olive oil 1 small onion, finely chopped 1 cup quinoa, rinsed well in cold water 2 cups chicken stock 1 bay leaf 1 tablespoon cinnamon 1/2 cup dried cranberries 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup sliced hazelnuts, sliced 2 tablespoons butter Instructions: In a small saucepan, heat the oil for 1 minute before adding the diced onion. Sweat the onion until it wilts, stir in the quinoa and toast the grains for 1 minute before adding the chicken stock. Bring the stock to the boil, lower the heat to a simmer, add the bay leaf, cinnamon, cranberries, salt and pepper and cook for 15 minutes until all the liquid is absorbed. At the end of the cooking time, stir in the nuts and butter, cover the pan and let sit for 5 minutes before serving.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74070,"Grilled Whole Trout 4 whole trout (about 1 pound each), cleaned, rinsed and patted dry Kosher salt and freshly ground black pepper
8 sprigs fresh dill
8 sprigs fresh flat-leaf parsley
8 sprigs fresh tarragon
2 lemons, 1 sliced and 1 halved
Vegetable oil, for brushing
Instructions: Preheat a grill to medium-high heat. Season the cavity of each trout with salt and pepper. Add 2 sprigs each of dill, parsley and tarragon along with enough lemon slices to line the cavity of each trout. Tie the trout in several places with kitchen twine so the herbs and lemon slices are secured inside. Rub the grill grates with oil and lightly oil a fish grill basket. Place the fish in the basket and grill on 1 side until lightly charred, 7 to 8 minutes. Flip the basket and continue to cook the fish until lightly charred and the flesh is opaque, 6 to 8 minutes. Meanwhile, add the halved lemon to the grill cut-side down and cook until charred, about 6 minutes. Gently remove the fish from the basket. Cut the strings, transfer to a serving platter and serve with the grilled lemon halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74071,"Fragrant Rose Wine Spritzers 1 package edible flowers 2 plums, pitted and chopped 1 green apple, chopped 1 bottle French rose wine from Provence region, chilled (inexpensive in range and widely available at many wine shops) 1 small bottle, 16 ounces, citrus flavored sparkling water Instructions: Add flowers and fruit to large wine glasses. Pour wine over flowers and fruit. Add a splash of seltzer water to each glass and serve. ",[Rose] 74072,"Fresh Fruit and Mint Salad 1 papaya or mango 1 cup strawberries 2 kiwis 1 banana 2 navel oranges 3 tablespoons honey 1 tablespoon Grand Marnier, optional 3 to 5 sprigs fresh mint 1 cup raspberries or blueberries Instructions: Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl. Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange. Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 74073,"Fried Pork T-Bone Chops with Roasted Applesauce 1/2 cup Apple Jack brandy (or Calvados) 1/3 cup extra-virgin olive oil 1/2 cup apple juice 1/2 bunch fresh bunch thyme, chopped 1/4 cup bacon drippings Salt and coarse pepper, to taste 4 (8-ounce) pork T-bone (porterhouse) chops 1/2 cup flour 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon fresh thyme 1 tablespoon paprika 1 tablespoon coarse black pepper Salt to taste 1-ounce olive oil 1 tablespoon butter 6 Granny Smith apples, peeled, seeded and sliced in eighths 1/4 cup apple cider 1/2 teaspoon cloves, whole 1 teaspoon cinnamon Salt and Pepper, to taste Instructions: PORK CHOPS: Combine ingredients of marinade. Marinate pork chops for at least 1 hour or up to overnight in refrigerator. Combine seasoned flour ingredients and set aside. Using a cast iron pan over medium heat, add 1/2 cup vegetable oil and slowly bring to temperature. Remove pork chops from marinade, dredge in seasoned flour, and then place chops in pan. Fry the pork chops until golden brown on both sides (12 to 15 minutes total for medium.) Remove from pan and drain on paper towels. APPLESAUCE: In separate pan on high heat, add olive oil and butter. Slowly add apples. Cook them until caramelized and then add apple cider, clove, cinnamon, and salt and pepper. Place pan in oven at 350 degrees for 10 minutes or until the apples have broken down. PRESENTATION: Place pork chops in center of plate and garnish with roasted applesauce and fresh thyme. ","[Chardonnay, Pinot Grigio, Gavi, Riesling]

" 74074,"Turkey Rolls With Tuna Sauce 1 5-ounce can tuna packed in olive oil (preferably Italian), drained 5 anchovy fillets 1/2 cup mayonnaise 3 tablespoons extra-virgin olive oil, plus more for brushing 2 tablespoons fresh lemon juice 8 thin turkey cutlets (about 2 1/2 pounds) Kosher salt and freshly ground pepper 6 cups baby arugula 1 cup cherry tomatoes, halved 2 tablespoons drained capers 1/2 cup basil, torn Instructions: Make the tuna sauce: Puree the tuna, anchovies, mayonnaise, 2 tablespoons olive oil, the lemon juice and 2 tablespoons water in a blender until smooth. Place each turkey cutlet between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/8 to 1/4 inch thick. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Heat a grill pan over medium-high heat and lightly brush with olive oil. Grill the turkey, in batches if necessary, until just cooked through, about 2 minutes per side. Pile the arugula, tomatoes and capers in the center of the turkey cutlets. Drizzle with half of the tuna sauce and roll up to enclose. Drizzle with the remaining sauce and sprinkle with the basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 74075,"White Chocolate Caramel 1 pound good quality white chocolate (at least 30 percent cocoa butter), chopped if a bar Instructions: Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months. To reheat, warm the jar in a pot of simmering water. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 74076,"Lime Soda 1 cup sugar 3/4 cup water 1/4 cup lime juice, plus rind from 1 lime 6 to 8 drops green food coloring 4 cups ice 1 liter club soda or seltzer 4 lime slices, for garnish Instructions: In a small pot on medium heat dissolve sugar in water. Raise the heat, add the lime rind and bring to a boil. Lower the heat to a simmer and cook until slightly reduced. Remove from heat and discard the lime rinds. Stir in the food coloring and cool. Fill 4 glasses with ice and distribute the lime syrup and lime juice, to taste, into each glass. Top with seltzer and stir. Garnish with lime slices. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 74077,"Mojo Chicken Torta 1 tablespoon canola oil Juice from 2 limes Zest from 1 orange Juice from 2 oranges 4 cloves garlic, rough chopped 1 small onion, finely chopped (about 3/4 cup) 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon kosher salt 1 1/2 pounds boneless, skinless chicken breasts, pounded 1/2-inch thick 4 large carrots, grated (about 3 cups) 3 tablespoons white distilled vinegar 1/2 teaspoon agave nectar Kosher salt and freshly ground black pepper 2 tablespoons canola oil 2 bunches scallions Kosher salt and freshly ground black pepper 1/3 cup Poblano Crema, recipe follows 4 telera rolls (round Mexican sandwich rolls), buttered and griddled
1/3 cup Charred Salsa, recipe follows 6 poblanos, charred on a grill or roasted in an oven until blackened 1 1/2 cups Mexican crema 1 1/2 teaspoons agave nectar Juice from 1 lime Kosher salt and freshly ground black pepper 12 ounces large tomatillos (about 3), husks removed and cleaned 3 cloves garlic, skin intact 2 plum tomatoes 1 small yellow onion, skin and root intact, quartered 1 dried ancho cl 1 poblano cl 1/4 cup fresh cilantro leaves 1 teaspoon agave nectar Juice of 1 lime Kosher salt and freshly ground black pepper Instructions: For the marinade: Mix the oil, lime juice, orange zest and juice, garlic, onions, chili powder, cumin and salt in a bowl until combined. Adjust seasoning if necessary. Transfer the marinade into a large freezer bag. Add the chicken and marinate in the fridge for 2 to 4 hours. For the carrot slaw: In a mixing bowl, combine the carrots, vinegar and agave. Toss to coat and season with salt and pepper. Set aside. For grilling: Heat a grill pan to medium-high heat and lightly coat with 1 tablespoon of the canola oil. Pull the chicken out of the marinade and grill each side until dark grill marks form, 6 to 8 minutes a side. Then let rest for at least 5 minutes. Toss the scallions with the remaining 1 tablespoon canola oil and season with salt and pepper. Grill until charred on all sides. Chop and set aside. For the sandwich build: Spread 1 tablespoon of the Poblano Crema on the bottom of a roll. Then add some sliced chicken, Charred Salsa, carrot slaw and charred green onions. Cut on the diagonal and serve with additional salsa on the side. Peel, stem and seed the poblanos. Place in food processor and pulse until smooth. Add the Mexican crema, agave and lime juice, and season with salt and pepper. Pulse until just combined. Scoop into a bowl and spread on everything. Heat a large grill pan to medium-high heat. Add the tomatillos, garlic, tomatoes, onion, ancho and poblano chiles. Char on all sides until blackened in parts, removing the charred vegetables and chiles to a cutting board once blackened. Depending on their size, each vegetable will char at a different rate. Place the charred ancho cl into a small bowl and pour enough hot water to cover it. Allow to sit until the chili is softened, 8 to 10 minutes. When softened, remove the stem and seeds. Remove the stem and seeds from the charred poblano as well as the stem and skins from the charred garlic cloves and onion quarters. Put the soaked ancho and poblano chiles, tomatillos, garlic, tomatoes, onion, cilantro, agave and lime juice into the bowl of a food processor and blend until mostly smooth. Season with salt and pepper to your heart's content. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 74078,"Apple Cider-Glazed Salmon 2 tablespoons unsalted butter 1 tablespoon canola oil Four 4- to 6-ounce salmon fillets, skin removed, at room temperature Kosher salt and freshly cracked black pepper 1 cup apple cider 2 teaspoons minced shallots 2 tablespoons honey 1 tablespoon whole-grain mustard 1/4 cup creme fraiche Apple cider vinegar, as needed 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh mint 2 tablespoons chopped chives 1/2 small jalape?o, thinly sliced Instructions: Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack. In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare. Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired. Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalape?os. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74079,"Sauteed Foie Gras with Cipolini Onions, Nashi Pear, and Worcestershire Sauce 2 Nashi pears 1 ounce white wine 1/4 ounce sugar 1 pinch salt 8 cipollini onions 1/4 ounce honey 1/4 ounce extra-virgin olive oil 1 ounce Worcestershire sauce Four 4-ounce portions foie gras 2 pieces orange confit, diced 1/2 bunch baby basil Instructions: Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool. Preheat the oven to 350 degrees F. Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender. Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside. In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Camembert with Fig Jam and Walnuts 1 camembert cheese 1/4 cup fig jam 1/4 cup chopped walnuts 1/4 cup bread" 74080,"Meatball Parmesan Sub Three 3-ounce meatballs, homemade or store bought One 12-inch sub roll 3 ounces red sauce 2 ounces whole milk mozzarella, shredded 1 ounce grated Parmesan 1/4 ounce dried oregano Instructions: Preheat the oven to 450 degrees F. Cut the meatballs in half and place in the oven. Bake until the meatballs are warmed, 3 to 4 minutes. Cut the roll horizontally (careful not to cut all the way through.) Place the warmed meatballs on one side of the roll. Spread the sauce evenly over the meatballs and the other side of the roll. Spread the mozzarella over the meatballs. Spread the Parmesan over the other side of the roll. Sprinkle the oregano over the entire roll. Place the sub in the oven and bake until the cheeses are melted and the edges of the roll are browned, 2 to 3 minutes. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 74081,"Infineon Raceway Baked Beans 2 pounds skirt steak, cut into 1/2-inch dice Kosher salt and fresh cracked black pepper 4 to 6 slices thick-cut applewood smoked bacon, 1/4-inch diced (about 1 cup) 1 1/2 cups 1/4-inch diced red onion 1/2 cup seeded and finely diced jalapenos (2 medium) 3 tablespoons minced garlic 1 teaspoon kosher salt 2 teaspoons fresh cracked black pepper Apple cider vinegar, best quality 1 (15-ounce) can cannellini beans, with liquid 1 (15-ounce) can lima beans, with liquid 1 (15-ounce) can kidney beans, with liquid 1/3 cup molasses 2 tablespoons dark brown sugar 3 tablespoons soy sauce 1/3 cup ketchup Crusty bread, for serving Instructions: Sprinkle the steak with salt and pepper. Set aside. In a large Dutch oven (preferably enameled cast iron) over medium-high heat, render the bacon until just starting to crisp, 6 to 7 minutes, stirring as needed. Remove 1 tablespoon of the bacon fat and set aside. Add the onions and jalapenos and cook until the onions are translucent, about 5 minutes more. Add in the garlic cook 1 to 2 minutes. Remove all from the pot to a small bowl. Set aside. Wipe down the inside of the pot, add the reserved 1 tablespoon bacon fat and, when starting to smoke, add in 1/3 to 1/2 of the steak and cook, stirring as needed until just starting to brown, about 8 minutes. Remove to the vegetable bowl, repeat with the remaining steak. Once the steak is cooked, deglaze with 1 tablespoon apple cider vinegar. Then return all the vegetables and cooked steak back to the pot and add in the beans, including the liquid in the can. Add the molasses, brown sugar, soy and ketchup, and stir to combine. Bring to a simmer over low heat, cover and cook for 2 hours, stirring every 20 to 30 minutes to assure that the bottom doesn't stick. Add in more apple cider vinegar, a few tablespoons at a time to personal taste, and serve with crusty bread. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 74082,"Healthy Granola 3 1/2 cups rolled oats 1 1/2 cups puffed millet 1 cup sliced skin-on almonds 1/3 cup unsweetened coconut flakes 1/3 cup roasted unsalted pumpkin seeds
2 tablespoons sesame seeds 1/3 cup extra-virgin olive oil 1/4 cup light brown sugar 1/4 cup pure maple syrup 2 teaspoons pure vanilla extract Kosher salt Instructions: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Toss together the oats, millet, almonds, coconut flakes, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl. Whisk together the olive oil, brown sugar, maple syrup, vanilla and 3/4 teaspoon salt together in a small bowl. Pour the olive oil mixture into the oat mixture and toss until evenly coated. Spread out on a rimmed baking sheet and bake until golden and toasted, tossing the mixture around about halfway through, 30 to 40 minutes. Let cool completely on the baking sheet, then store at room temperature in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74083,"Sweet and Sour Pork Kabobs with Fried Rice 1/3 cup sweet and sour sauce 1/4 cup pineapple juice from canned pineapple 2 tablespoons soy sauce 1 garlic clove, minced 1 teaspoon fresh ginger, peeled and minced 1/2 green bell pepper, cut into quarters 1/2 red bell pepper, cut into quarters 1/2 (8-ounce) can pineapple chunks, drained 1 pound pork tenderloin, cut crosswise into 4 equal pieces 4 (10-inch) wooden skewers, soaked in water for 10 minutes to keep from burning 1 package (6.25 ounces) fried rice 1 tablespoon butter 2 cups water 1/2 cup canned crushed pineapple, drained 2 tablespoons soy sauce 1/3 cup frozen peas and carrots, thawed 1/4 cup frozen cut corn kernels, thawed Instructions: Kabobs: In a small bowl, mix first 5 ingredients together to make a marinade. Set marinade aside. In a medium bowl, place vegetables and pineapple. Place pork in a different medium bowl. Distribute marinade evenly between the 2 bowls and toss pork to coat. Refrigerate at least 15 minutes, or up to 8 hours. Preheat the broiler. Thread the pork, vegetables, and pineapple alternately on 4 skewers. Place skewers in a broiling pan and broil until pork is cooked through and beginning to brown, turning skewers halfway through cooking, about 5 minutes per side. Fried Rice: Open fried rice package and reserve seasonings. Combine rice and butter in a heavy large skillet and saute over medium heat until rice is golden brown, about 2 minutes. Gradually add 2 cups water, soy sauce, and seasonings from fried rice package. Bring to a boil. Cover skillet and reduce heat to low. Simmer until rice is tender, about 15 minutes. Remove skillet from heat and sprinkle pineapple, peas, carrots, and corn over rice mixture. Cover and let stand for 5 minutes. Fluff rice with a fork and mix in pineapple, peas, carrots, and corn. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 74084,"Malanga Pancakes with Caviar and Vodka-Cumin Sauce 11/2 pounds malanga, peeled and cut into 1/2-inch dice 2 cups milk 2 cloves garlic 2 eggs 3 tablespoons minced white onion 1/2 cup all-purpose flour 1/4 cup minced parsley Salt and pepper, to taste 1/4 cup vegetable oil 1/2 cup sour cream 2 tablespoons toasted cumin seeds 1 tablespoon mayonnaise Salt and pepper, to taste 2 tablespoons vodka 2 hard-boiled eggs, finely chopped 1/4 cup chopped parsley 1 small red onion, diced 3- ounce jar osetra caviar 1/2 cup sour cream 6 to 8 slivers lemon zest 1 bunch chives Instructions: To prepare the pancakes, place the malanga and milk in a saucepan. Add enough water to cover the malanga completely and bring to a boil. Reduce the heat, add the garlic, and simmer until the malanga is tender, about 25 minutes. Drain off the water. Place the malanga and garlic in a mixing bowl and mash well with a potato masher or fork. Add the eggs, onion, flour, parsley, and salt and pepper, and stir to form a batter. Refrigerate for 20 minutes. Heat the oil in a large saute pan or skillet over medium-high heat. Drop about 2 tablespoons of the batter into the hot oil and flatten out with the back of a spoon. Cook until golden brown, 5 to 7 minutes per side. Keep warm and repeat for the remaining pancakes. (There should be enough batter for 12 to 16 pancakes.) Place all the ingredients in a blender and blend for 30 seconds.; To prepare garnish combine the eggs and parsley, and onion. To serve, spoon the sauce onto serving plates and add 2 pancakes per plate. Spoon the egg mixture on the pancakes, then top with caviar. Add a drop of sour cream and garnish with a lemon sliver and chives. Spoon more caviar on top of the pancakes and sprinkle the egg and parsley garnish around the plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 74085,"Baileys Mudslide 2 oz. Baileys Irish Cream .25 oz. Smirnoff No.21 Vodka .25 oz. Godiva Chocolate Liqueur Instructions: Add Baileys Irish Cream, Smirnoff No.21 Vodka, and Godiva Chocolate Liqueur Shake and serve over ice or blend with ice ","[Irish Whiskey, Vodka, Chocolate Liqueur]" 74086,"Pork Loin with Fig and Port Sauce 2 1/2 cups port 1 1/4 cups reduced-sodium chicken broth 8 dried black Mission figs, coarsely chopped 2 sprigs fresh rosemary 2 cinnamon sticks 1 tablespoon honey 3 tablespoons unsalted butter, cut into pieces Salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons chopped fresh rosemary leaves 1 tablespoon salt, plus additional for seasoning 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning 1 cup canned low-salt chicken broth 1 (4 to 4 1/2-pound) boneless pork loin Instructions: For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.) For the pork: Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste. Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 74087,"Sweet and Spicy Shrimp Fajitas with Corn and Mushrooms 1/3 cup olive oil 1/4 cup torn cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon thyme leaves 6 cloves garlic, smashed 2 jalapenos, seeded Kosher salt and freshly ground black pepper 1 1/2 pounds peeled and deveined large shrimp 1 tablespoon vegetable oil 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons unsalted butter 1/2 teaspoon ground cumin 4 ears fresh corn, kernels removed 1 poblano pepper, seeded and chopped Kosher salt 3 scallions, sliced 1 lime, juiced Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: sliced pickled jalapenos, lime wedges, tomatillo salsa, chopped red onions Instructions: For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the corn and mushrooms: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas and toppings. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 74088,"Arugula, Ricotta and Smoked Mozzarella Pizza Cornmeal, for dusting 1/2 cup ricotta cheese 2 cloves garlic, crushed 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups (8 ounces) shredded smoked mozzarella cheese 1 packed cup (1-ounce) arugula Flour, for dusting 1 (13 to 16-ounce) ball pizza dough Extra-virgin olive oil, for drizzling 2 Roma tomatoes, sliced into 1/4-inch thick slices Instructions: Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal. Set aside. In a food processor, blend the ricotta, garlic, salt, and pepper until smooth. Add the smoked mozzarella and arugula. Pulse until just combined but still chunky. On a lightly floured work surface, roll out the dough into a 14-inch diameter circle, about 1/4 to 1/16-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the ricotta mixture on top leaving a 1-inch border. Arrange the tomato slices on top. Drizzle with olive oil and bake until the crust is golden, about 15 to 16 minutes. Remove from the oven, cut into wedges and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 74089,"Strawberry and Spinach Salad 1 cup hulled and sliced strawberries 2 tablespoons white wine vinegar 2 tablespoons finely chopped fresh basil leaves 1 tablespoon olive oil 1 teaspoon sugar Kosher salt and freshly ground black pepper 5 ounces baby Spinach, washed and dried 1/4 cup crumbled goat cheese 1/4 cup slivered almonds Instructions: For the dressing: Add 3/4 cup strawberries, white wine vinegar, basil, olive oil, sugar, salt, and pepper to a food processor or blender and puree until smooth. For the salad: Toss the spinach, cheese, almonds, and remaining 1/4 cup strawberries in a large bowl and lightly drizzle with dressing. ","[Chardonnay, Sauvignon Blanc, Ros]" 74090,"Spicy Tofu Jorim 1 cup white rice 4 heads baby bok choy, halved lengthwise 2 14-ounce blocks firm tofu, drained Kosher salt 4 cloves garlic, finely minced 2 tablespoons fish sauce (vegan if desired) 2 tablespoons fine gochugaru 1 tablespoon gochujang 1 tablespoon low-sodium soy sauce 1 tablespoon toasted sesame oil 1/4 cup vegetable oil 1 onion, sliced 1/2 inch thick 2 scallions, thinly sliced Instructions: Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork. Meanwhile, put the bok choy in a steamer basket. Place over a saucepan of simmering water, cover and steam 5 minutes. Line a baking sheet with paper towels. Slice each tofu block crosswise into 8 even rectangles; season with salt. Transfer to the paper towels and set aside 5 minutes. Gently pat dry. Whisk 1 3/4 cups water, the garlic, fish sauce, gochugaru, gochujang, soy sauce and sesame oil in a large measuring cup or medium bowl. Mix until well combined. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the tofu slices and cook until golden brown, 3 to 4 minutes per side. Remove to a large plate and repeat with the remaining vegetable oil and tofu. Add the onion to the skillet, then top with the tofu and the sauce. Simmer until the liquid thickens, about 6 minutes. Serve the tofu mixture with the rice and bok choy; top with the scallions. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 74091,"Roasted Shrimp and Peppers with Chimichurri 1 1/2 cups loosely packed fresh flat-leaf parsley leaves (from 1 large bunch), finely chopped 1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh oregano leaves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 small shallot, finely chopped
1 small clove garlic, minced
Kosher salt
1 1/4 pounds peeled and deveined jumbo shrimp, with the tail and final segment attached 1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons olive oil
8 ounces mixed color baby bell peppers
Instructions: For the chimichurri: Stir together the parsley, oil, vinegar, oregano, red pepper flakes, shallots, garlic and 1/2 teaspoon salt in a bowl. Transfer to a serving bowl and set aside. For the shrimp and peppers: Preheat the broiler on high. Toss the shrimp with the coriander, red pepper flakes, 1/2 teaspoon salt and 1 tablespoon of the oil. Toss the peppers with the remaining tablespoon oil and 1/4 teaspoon salt. Arrange the shrimp in a single layer on half of a large rimmed baking sheet. Arrange the peppers on the other half. Broil, flipping the shrimp and giving the peppers a stir once, until the shrimp are just cooked through and the peppers are tender and charred in spots, 6 to 7 minutes for the shrimp (remove them to a serving plate when done) and 8 to 10 minutes for the peppers. Add the peppers to the serving plate and serve with the chimichurri. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 74092,"Spinach, Tomato and Feta Oatmeal 2 teaspoons fresh lemon juice Kosher salt and freshly ground black pepper 1/8 teaspoon crushed red pepper, optional 2 cups old-fashioned rolled oats One 5-ounce package fresh baby spinach 1 cup grape tomatoes, halved 3/4 cup crumbled feta 2 tablespoons extra-virgin olive oil 2 teaspoons finely chopped fresh dill 2 scallions, thinly sliced Kalamata olives, sliced, optional Instructions: Bring 4 cups water, lemon juice, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and crushed red pepper if using to a boil in a large saucepan. Stir in the oats, spinach and tomatoes, reduce the heat to medium and cook, stirring frequently, until the oats are just softened and the mixture is slightly thickened, about 7 minutes. Remove the saucepan from the heat and stir in the feta, oil and dill. Transfer the oatmeal to individual bowls and garnish with scallions and olives if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74093,"Emeril's Favorite Potato Salad 14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well 6 slices crisp cooked bacon, crumbled 6 hard-boiled eggs, roughly chopped 1/3 cup finely chopped red onion 1/3 cup finely chopped celery 1 cup ranch dressing 2 tablespoons chopped parsley leaves 1 teaspoon salt 1/2 teaspoon black pepper Instructions: Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves. In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74094,"Poached Bamboo Shrimp 1 1/2 pounds bamboo shrimp 1/2 cup lite soy sauce 1 tablespoon minced garlic 1 teaspoon sesame oil 1/4 teaspoon sugar Instructions: Leaving the shell on the shrimp intact, cut the shell lengthwise down the back with scissors or a very sharp knife. Remove and discard the sand vein. In a medium bowl, place 2 cups warm water and add 2 teaspoons salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water and drain. Pat dry on paper towels. Mix sauce ingredients together in a small serving bowl. Serve with poached shrimp. Place 2 quarts water in a 4-quart saucepan and cook on high heat until boiling. Add the shrimp and cook until water comes to a boil again. Turn off heat and remove shrimp with a slotted spoon to a platter. Serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74095,"Tacos de Lengue con \Queseaux
3 pounds fresh beef tongue, split into 4 even pieces 3 cloves garlic, papery skins on, smashed 1 medium yellow onion, skin-on, quartered
1 cup beef broth
1/4 cup chipotles in adobo
1 tablespoon kosher salt, plus more for seasoning
2 tablespoons oil 2 teaspoons xanthan gum
Warm corn tortillas, homemade or store-bought, for serving
Serving suggestions: diced onion, cilantro leaves, lime wedges, salsa, whatever you like on a taco
Instructions: Add the tongue, garlic, onion, beef broth, chipotles in adobo and salt to a stovetop pressure cooker. Follow the manufacturer's instructions for locking on the pressure cooker lid set over high heat. Pressure cook at high pressure for 30 minutes. Follow the manufacturer's instructions for quick-releasing the pressure, then unlock the lid and use tongs to remove the tongue, reserving the cooking liquid. Allow the tongue to cool to the touch, running under cool water in a colander. Use your fingers or a paring knife to trim away the skin. Cube the meat and season with kosher salt. Put a 12-inch cast-iron pan over medium-high heat and add the oil. Heat until hot, then add the seasoned tongue and sear until evenly browned, about 5 minutes. Meanwhile, blend the cooking liquid with the xanthan gum, creating your \queseaux.
Build your tacos: tortillas, seared tongue, diced onion and cilantro. Serve alongside the lime wedges, \queseaux\ and salsa. ","[Malbec, Tempranillo, Garnacha, Barbera]" 74096,"Oatmeal Millet Muffins 1 1/4 cups boiling water 1 cup uncooked instant rolled oats 1/2 cup (1 stick) butter at room temperature 1 cup white sugar 1 cup brown sugar 2 teaspoons vanilla 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup millet Instructions: Preheat the oven to 350. Butter 12 muffin cups. Stir the oats into the boiling water, cover, remove form heat and let stand 20 minutes. Cool. Sift together the flour, baking soda and salt. In a large mixing bowl, beat the butter until creamy. Slowly add the white and brown sugars, beating until smooth and creamy. Add the vanilla and the eggs and beat until well blended. Add the cooled oatmeal to the butter mixture and stir well to blend. Add the flour mixture and stir. Stir in the millet. Spoon the batter into the muffin cups, filling about 2/3 full. Bake for about 15 minutes, or until a straw inserted in the center of a muffin comes out clean. Gently run a table knife around the edge of each muffin, lift them out and place on a rack to cool. These muffins freeze well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74097,"Cajun Blackened Steak with Sugar Snap Peas 4 cups root beer 4 (2-pound) T-bone steaks Cajun Spice Mix 2 tablespoons freshly ground pepper 1 tablespoon hot paprika 1 tablespoon sweet paprika 1 teaspoon cayenne 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground thyme 1 tablespoon file powder 1 tablespoon mustard powder Sugar Snap Peas, recipe follows Potatoes Gumbo, recipe follows 1 cup sugar snap peas, cleaned and blanched in salted boiling water 1 teaspoon flaked salt 1/4 cup, plus 1 tablespoon vegetable oil 1 medium white onion, diced 2 cloves garlic, finely chopped 6 slices smoked bacon, cut into large dice 2 stalks celery, diced 1 bunch Swiss chard, coarsely chopped, leaves and stems separated 1 large green bell pepper, seeded and diced 1/4 cup flour 2 bay leaves 2 cups chicken stock 2 cups water Pinch cayenne 2 pounds white potatoes, peeled and quartered Salt and freshly ground black pepper Instructions: Marinate the steaks in root beer for 24 hours. Remove the steaks from the root beer and pat dry. In a small bowl mix the pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together for the Cajun Spice Mix. Put the Cajun spice mix on a tray and heat a cast iron pan over medium heat. Season the steaks with salt and press the steaks into the Cajun spice mix on both sides. Put the steaks, one at a time, in the hot cast iron pan, sear for approximately 2 to 3 minutes on each side for a medium-rare steak, allow to rest before serving. Spoon the Sugar Snap Peas, recipe follows, over the steak, garnish with flaked salt and serve with Potato Gumbo, recipe follows. To make the sugar snap peas: Blanch the trimmed sugar snap peas in salted boiling water. Drain the peas and season with flaked salt. For the potato gumbo: Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat. Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute. Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside. Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves. Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir. Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes. Add the Swiss chard leaves, season with salt, and pepper, and allow to cook until the leaves are wilted, serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 74098,"Pomegranate Holiday Salad 4 cups arugula 3 tablespoons chopped toasted walnuts
1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds, for garnish 1 orange, segmented, plus the juice squeezed from the pulp Seeds from 1 pomegranate
1/2 red onion, thinly sliced
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Instructions: Toss the arugula, walnuts, fennel, orange segments, pomegranate seeds and onions together in a large bowl. Whisk together the Dijon, vinegar and orange juice in a small bowl. Whisk in the oil. Season with salt and pepper. Drizzle the salad with the dressing to taste. Garnish with fennel fronds and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74099,"Bandito Baked Beans 1 tablespoon vegetable oil 1 medium onion, chopped (about 1/2 cup) 1 cup Pace? Picante Sauce 1/4 cup molasses 1 tablespoon spicy-brown mustard 1 can (about 15 ounces) pork and beans 1 can (about 15 ounces) black beans, rinsed and drained Instructions: Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook until it's tender. Stir the picante sauce, molasses, mustard, pork and beans and black beans in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 74100,"Chicken Kiev Vegetable oil, for frying 4 (6 to 8-ounce) pieces boneless, skinless chicken or 4 (6-ounce) thin cut chicken cutlets 10 blades fresh chives, chopped to about 2 tablespoons A palmful fresh parsley, finely chopped to about 2 tablespoons A palmful fresh dill, finely chopped, about 2 tablespoons 1 clove garlic, finely chopped 6 tablespoons chilled butter 1 cup flour 2 eggs 1 cup plain bread crumbs A wedge lemon Salt and pepper Plain, round toothpicks Instructions: In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready. Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside. Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture. In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs. Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 74101,"Kentucky Hot Browns Egg-battered Bread, recipe follows Maple-Bourbon Roast Turkey Breast, recipe follows, sliced into 1/4-inch thick slices Cheese Sauce, recipe follows 1 cup grated sharp white Cheddar 1/4 cup freshly grated Parmesan 8 (1/4-inch) thick slices ripe tomato (from 2 tomatoes), sauteed until lightly browned 8 slices bacon, cooked until crisp Finely chopped fresh flat-leaf parsley, for garnish Instructions: Preheat broiler. Place the egg bread on a baking sheet, place under the broiler, and heat on both sides for 20 seconds just to warm through. Top each slice of bread with 2 to 3 slices of turkey, ladle sauce over the top, and divide the Cheddar and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately, 2 open-face sandwiches per person. 4 large eggs 1/4 cup milk Salt 8 (1/2-inch thick) slices 1 day-old white bread, such as Pullman or Pain de mie 4 tablespoons butter 4 tablespoons vegetable oil Whisk together the eggs, milk, and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining butter, oil, and bread. 1/4 cup pure maple syrup 1 teaspoon Dijon mustard 2 tablespoons bourbon Salt and freshly ground black pepper 1 (4 to 5-pound) turkey breast 2 tablespoons unsalted butter, softened Preheat oven to 425 degrees F. Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside. Rub entire turkey breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing. 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 1/2 cups whole milk 3/4 cup grated sharp white Cheddar 1/4 cup grated Parmesan Pinch freshly grated nutmeg Salt and freshly ground black pepper Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until melted. Season with nutmeg, salt, and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74102,"Beer Soaked Brats 6 precooked brats 1 (12-ounce) can of beer 3/4 cup of water 1 onion, sliced Instructions: Cook brats on grill until brown and split. Place brats in a mixture of 1/4 of the beer, 3/4 cup water and the sliced onion. Simmer the brats in the brine mixture for 30 minutes. Before serving, place brats back onto grill for 1 minute.; ","[Lager, Hefeweizen, Brown Ale]" 74103,"Easy Fruit Sorbet 3 cups strawberries, washed and stemmed 1 banana, peeled and sliced 1/4 cup brown sugar 1 tablespoon lime juice Instructions: Place all of the ingredients in a blender and blend until smooth. Place in an ice cream maker and freeze according to instructions. Or pour into a covered freezer proof container and place in the freezer. Stir to break-up the ice with a fork after the first 30 minutes in the freezer. Continue to stir the sorbet every 10 minutes for the next half an hour. You may substitute the fruits used here with any of your favorites.; ","[Riesling, Moscato, Vinho Verde]" 74104,"Toasted Baguette 1 baguette 1/4 cup olive oil Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper. Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 74105,"Rum-Kissed Eggnog 3 cups milk 2 large strips lemon zest 1 large strip orange zest 1 vanilla bean, split and vanilla beans scraped loose 4 large egg yolks 1/2 cup sugar, plus 2 tablespoons 2 egg whites 2/3 cup white rum 2 to 3 tablespoons bourbon, optional Freshly grated nutmeg, for serving Finely grated orange and/or lemon zest, for serving Instructions: Put 2 cups milk, both citrus zests, vanilla bean, and beans in a saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and 1/2 cup sugar in a bowl until lightened in color. Gradually whisk the hot milk into the eggs. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Remove the vanilla bean pod and zest strips; discard. Transfer custard to a large bowl; cool to room temperature. To speed this up, set the bowl in a larger bowl of ice. Put about 1 inch water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold soft peaks, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, if using, cover, and refrigerate until ready to serve. Transfer the eggnog to a punch bowl or pitcher. Pour into small cups and top with freshly grated nutmeg and citrus zest. ","[Chardonnay, Riesling, Moscato, Cava]" 74106,"Arctic Char in a Broth with Cabbage and Mushrooms 1 head green savoy cabbage 2 ounces wild mushrooms 2 pieces smoked bacon in large dice 1 cup chicken broth 1 ounce butter 1 small arctic char, 2/3 pound 1 tablespoon olive oil 1 tablespoon balsamic vinegar Instructions: Clean the head of the cabbage by removing all the leaves and the hard stems on it. Blanch quickly in boiling water and refresh it in cold water. Clean the wild mushrooms. In a medium pot over low heat sweat the bacon and add the cabbage mix everything together until the cabbage gets very soft add the mushrooms sweat some more the add the chicken broth. Let simmer slowly until the cabbage is very soft. Add a little bit of butter and finish cooking everything. In a saute pan over high heat add oil, sear the char skin side down only. Cook the char until, medium rare . Finish the cabbage with a little drop of balsamic vinegar. Place the cabbage on a platter and serve the char on top . Serve very hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 74107,"Guinea Hen Crostone 8 guinea hen thighs Salt and freshly ground black pepper Flour for dredging 1/4 cup olive oil, more as needed 2 1/2 cups diced pancetta 3 cups diced Spanish onion 12 cloves garlic, sliced thin 2 tablespoons chopped fresh rosemary 3 tablespoons chopped fresh sage 4 cups dry white wine 4 cups chicken or guinea hen stock, plus an additional 1 cup for the crostone 1 pound (about 2 1/2 cups) cleaned chicken livers, roughly chopped 1 tablespoon capers 1 tablespoon white-wine vinegar 2 lemons, zest removed in long strips, and juiced 4 (2-inch thick) slices peasant bread, such as ciabatta, each slice about 7x3- inches 1/4 cup whole celery heart leaves, for garnish 1/4 cup whole Italian parsley leaves, for garnish Instructions: *Note: You'll probably have to buy guinea hen whole legs rather than thighs. In this case, cut the drumsticks off and make a stock with them, just as you would a chicken stock. Use in the recipe instead of chicken stock. With a clean kitchen towel or paper towel, pat the guinea thighs dry. Season them with salt and freshly ground black pepper. Dredge in the flour and pat off all excess flour. Meanwhile, heat a large (12-inch) saute pan over medium heat for one minute, and then add the olive oil. It should be hot but not smoking by the time you are done flouring the guinea thighs. Brown the thighs, skin side down first, adjusting the heat and adding more oil so that the meat sizzles at a nice pace. Cook until golden, 2 to 3 minutes, and then turn the meat and cook another minute or two to color the other side. If your pan is small, cook the thighs in two batches. Transfer the thighs to a plate. You will now need a 4-quart straight sided saute pan or an enameled cast-iron Dutch oven. This pan should be wide enough to have the thigh pieces fit in single layer and deep enough to hold at least 4 quarts of liquid (a stock pot will work in a pinch). Put this pan over medium-high heat. Add enough olive oil to cover the bottom of the pan. Add the pancetta and sweat for 2 to 3 minutes. Add the onions and garlic and sweat for another five minutes or so, so that the onions are soft and translucent. Add the rosemary, sage, and a small pinch of pepper. (The pancetta should add enough salt to the sauce so don't worry about salting yet.) Sweat for one more minute. Add the wine, 4 cups of the stock, livers, capers, vinegar, and lemon juice. Add the reserved guinea thighs and bring the braise to a simmer. There should be well more liquid than is needed to cover the meat. This is a good thing, as this dish is all about having plenty of sauce and it will reduce as you cook it. Simmer until the guinea is fork-tender and the meat pulls away from the bone easily, 1 to 1 1/2 hours. Carefully remove the thighs and reserve on a plate. Turn up the heat and boil the sauce, stirring from time to time to make sure it isn't sticking and burning, until it reduces by half. To thicken it slightly, use a blender to puree 1 cup of the reduced sauce and add it back to the pan. Stir and taste for seasoning. Add a couple drops of lemon juice if needed. Salt is probably not needed, but use your judgment for final seasoning. The dish can be made up to this point a day ahead. To finish, preheat the oven to 400 degrees F. Put the bread slices in a small baking dish that has been generously coated with olive oil. Ladle the remaining 1 cup of stock evenly over all of the bread. Set two thighs on each slice, skin side up. Toast in the oven until the bread has turned a crispy golden brown on the bottom, about 10 minutes; use a spatula to check and be careful as the toast tends to stick. Reheat the sauce. Remove the thighs from the toasts, and carefully remove the crostones from the pan and turn them over so that the brown side is up. To plate, set one slice of toast on each plate. Remove the thigh bone from the meat and place the meat from two thighs on each toast. Spoon some of the warmed sauce over each thigh and a little more to run off the crostone. Garnish with celery leaf (inner yellow leaves only), Italian parsley leaf, and long strips of lemon zest. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 74108,"Chicken in Creamy Tomato Curry: Chicken Tikka Masala 1 cup plain yogurt, whisked until smooth 1 tablespoon grated fresh ginger 3 cloves garlic, put through a garlic press or finely minced Kosher salt and freshly ground black pepper 1 pound boneless, skinless chicken thighs, cut into large bite-size chunks 3 tablespoons butter Ginger-Garlic Paste, recipe follows 2 teaspoons olive oil 6 cloves garlic, minced 2-inch thumb ginger, peeled and minced 2 serrano pepper, minced (seeds removed if you don't want it spicy) 2 tablespoons tomato paste 2 teaspoons paprika 1 teaspoon garam masala 8 Roma tomatoes, diced 1 1/2 teaspoons kosher salt 2 cups water 1 tablespoon dried fenugreek leaves, optional 1/2 cup heavy cream Fresh cilantro leaves, minced Serving suggestion: Cooked rice, warm naan bread or crusty bread. 1/2 cup cloves garlic, whole 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices 1/4 cup canola oil Instructions: For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight. For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors. Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off. Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread! Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chenin Blanc]" 74109,"Individual Chili-Cheddar Meatloaves Nonstick cooking spray ? small onion chopped ? green bell pepper chopped 1 small garlic clove, minced ? cup chili sauce or ketchup, divided 6 ounces Cabot? 50% Reduced Fat Jalapeno Cheddar, grated (about 1? cups) 6 ounces raw extra-lean ground beef 1 tablespoon maple syrup 1 teaspoon chili powder 6 crushed saltine crackers a dash of salt ? teaspoon black pepper Dash of Worcestershire sauce Dash of red pepper flakes 1 large egg, lightly beaten Instructions:

1. Preheat oven to 350F.
2. Coat a large nonstick skillet with cooking spray; place over medium heat. Add onion, bell pepper, and garlic; sautee 3 to 5 minutes or until tender. Combine onion mixture, 2 tablespoons chili sauce, ? cup cheese and remaining ingredients in a medium bowl.
3. Spoon meat mixture into 4 muffin cups coated with cooking spray. Top evenly with remaining cheese. Bake at 350F for 12 minutes; top with remaining 2 tablespoons chili sauce. Bake an additional 10 minutes or until a thermometer registers 160F. Let stand for 5 minutes before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 74110,"New England Fish Chowder 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice 2 tablespoons butter 2 medium onions, cut into 3/4-inch dice 6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon) 2 dried bay leaves 2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced 1/3-inch thick 5 cups Strong Fish Stock, recipe follows Kosher or sea salt and freshly ground pepper 3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed 1 1/2 cups heavy cream 2 tablespoons finely chopped Italian parsley leaves 2 tablespoons finely chopped fresh chives 2 tablespoons butter 2 medium onions, very thinly sliced 4 stalks celery, very thinly sliced 2 medium carrots, peeled and very thinly sliced 2 dried bay leaves 1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems 6 to 8 sprigs fresh thyme 2 tablespoons black peppercorns 1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed and rinsed clean of any blood. 2 1/2 to 3 pounds fish bones from sole, flounder, bass and/or halibut, cut into 2-inch pieces and rinsed clean of any blood 1/4 cup dry white wine Kosher or sea salt Instructions: Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
   Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes. Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
   Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
   Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
   When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives. Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
   Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes. Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
   Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74111,"Pan Roasted Muscovy Duck Breast with a Clementine - Tomatillo Sauce Served with Wild Rice Risotto 1 Muscovy whole duck breast, approximately 2 pounds Salt and freshly ground pepper Clementine and Tomatillo Sauce, recipe follows Wild Rice Risotto, recipe follows 1 1/2 cups granulated sugar 1 cup rice wine vinegar 3 cups tangerine juice 3 cups orange juice 4 whole black peppercorns 1/4 cup water 6 cups chicken stock reduced to 2 cups 2 clementines, quartered and sliced 1/4-inch thick 2 tomatillos, quartered and sliced 1/4-inch thick 2 tablespoons ancho cl powder 1 tablespoon freshly grated horseradish Salt and freshly ground pepper 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 2 cups arborio rice 6 to 8 cups chicken stock 1 cup wild rice, cooked 2 tablespoons fresh thyme butter, procedure follows 1/4 cup freshly grated Parmesan cheese Salt and freshly ground pepper Instructions: Preheat oven to 400 degrees F. Heat a medium oven-proof saute pan over high heat until almost smoking. Season the duck with salt and pepper to taste. Place the breast skin-side down in the pan and cook until golden brown and drain the rendered fat. Turn the breast over, place in the oven and continue cooking to medium doneness, about 12 to 15 minutes. Serve the duck with the Clementine and Tomatillo Sauce and the Wild Rice Risotto. Place 1 cup of the sugar and the rice wine vinegar in a medium saucepan over medium high heat and cook until the sugar has melted and the mixture reduces becomes a light caramel color. Raise the heat to high and add the orange and tangerine juice and the black peppercorns and cook until reduced to 2 cups. In a small saucepan add the remaining 1/2 cup of sugar and 1/4 cup water and cook until the sugar has melted and mixture is slightly thick. Add the clementines to the sugar-water mixture and cook for 1 to 2 minutes. Add the tomatillos and toss to coat. Stir in the reduced chicken stock and heat through. Add in the sugar-rice wine vinegar mixture. Whisk the ancho cl powder and horseradish into the sauce until smooth. Season with salt and pepper, to taste. Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the arborio rice and cook for 1 to 2 minutes. Begin adding the stock. During the last 2 minutes of cooking add the cooked wild rice. Finish with the thyme butter and Parmesan cheese and season with salt and pepper to taste. *Fresh thyme butter. Combine 2 sticks of slightly softened butter and 2 tablespoons of fresh thyme leaves in a food processor and process until smooth. Season with salt to taste. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 74112,"Pepita, Cilantro and Gouda Pesto 1/3 cup lightly toasted pepitas 3 cups loosely packed fresh cilantro 1/2 teaspoon chopped garlic 1/2 teaspoon orange zest Kosher salt 1/2 cup coarsely grated aged Gouda cheese 1/2 cup grapeseed oil Instructions: Put the pepitas in a food processor and pulse until finely ground. Add the cilantro, garlic, orange zest and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the grapeseed oil and process until combined. Transfer to a bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74113,"Pastel Puertorriqueno 1 red pepper, cut into large dice 1/2 onion, cut into large dice 1 tomato, cut into large dice 1/4 cup olive oil 1 tablespoon tomato paste 1/4 bunch cilantro, chopped 4 garlic cloves, minced 1 pound malanga, cut into large dice 1/2 pound green banana, cut into large dice 1/4 cup milk 1/6 cup cornstarch Salt and pepper 3 ounces fresh cracked olives 1/8 cup raisins 1 pound high quality smoked ham, diced into medium pieces Banana leaves Instructions: Saute peppers, onion, and tomato in olive oil until soft, then add in tomato paste, cilantro, and garlic to make a sofrito. Cook until soft and caramelized, at least 10 minutes. In food processor, grind the malanga and bananas with the milk, and then add the sofrito. Continue to grind until very smooth. Add cornstarch and mix until fully incorporated. Season, to taste, with salt and pepper. Cut banana leaves into 4 (8 by 11-inch) pieces. Place a spoonful of this mixture into the middle of the banana leaf and then divide the olives, raisins, and ham into equal parts and place these on top of the pasteles. Wrap like an envelope and tie with a string. Boil for 45 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 74114,"Roasted Anaheim Queso Fundido 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 1 1/4 cups whole milk, heated 12 ounces Monterey Jack cheese, grated 2 large grilled or roasted Anaheim chiles, peeled, seeded and thinly sliced 3 tablespoons freshly chopped cilantro leaves 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Blue or white corn tortilla chips Instructions: Melt butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in milk and cook until slightly thickened. Remove from heat and whisk in the grated Monterey Jack cheese until smooth. Stir the chiles, cilantro and salt and pepper. Transfer to a serving bowl and serve with chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 74115,"Pork Chops with Gremolata 1 tablespoon pickling spice 2 cups water 1/4 cup chopped fresh ginger, with peel 3 tablespoons kosher salt 2 tablespoons firmly packed dark brown sugar 2 cloves garlic, unpeeled 4 1 1/2-inch-thick rib pork chops (about 4 pounds) Vegetable oil for the grill 2 cloves garlic, peeled 3/4 teaspoon kosher salt 1 1/2 cups fresh flat-leaf parsley, coarsely chopped 1/4 cup extra-virgin olive oil 2 teaspoons finely grated lemon zest Juice of 1/2 lemon Pinch crushed red pepper Freshly ground black pepper Instructions: For the pork chops: Use the bottom of a saucepan to crush the pickling spice, then scoop into the saucepan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 1 cup of the water along with the ginger, salt, sugar, and garlic. Bring to a boil, remove from heat, and add the remaining 1 cup cold water. Cool brine to room temperature, then add the pork chops, cover, and refrigerate 4 to 12 hours.
Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Meanwhile, make the gremolata: Smash the garlic cloves, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic in a small bowl and stir in the parsley, olive oil, lemon zest and juice, and red pepper. Season with black pepper to taste.
Remove the chops from the brine and pat dry. Rub the grill grate lightly with oil. Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 4 minutes per side. Move chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 5 to 7 minutes more. (An instant-read thermometer inserted crosswise into the chops should register about 140 degrees F.) Remove from grill and let rest 5 minutes before serving. Divide chops among 4 plates and serve topped with the gremolata. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 74116,"Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile 1 3/4 cup heavy cream 1 cup water 1/2 cup sugar 1 1/2 teaspoons carrageenan 1 cup 40 percent dark chocolate chips, melted 1 cup heavy cream, plus 1 cup 1 cup cocoa nibs 4 sheets bronze gelatin, bloomed 1/4 cup egg whites 1/2 cup sugar 3 cups port 4 cloves 2 sticks cinnamon 1 star anise 1 whole allspice 1/2 cup isomalt 1/2 cup cocoa nibs 1/4 cup ground shortbread cookies Raspberries for garnish Instructions: To make the chocolate sheet: In a saucepan, mix the cream, water, sugar, and carageenan. Add the melted chocolate and bring to a boil, stirring continuously. Pour through a chinois onto an acetate-lined quarter sheet pan. Let set.; To make the cocoa nib cream: Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs. Simmer for 5 minutes, and then pour into a blender and blend well. Transfer to a bowl and add the gelatin. In a medium bowl, whip the whites and sugar to medium peaks. Fold the whites into the cocoa nib mixture. Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture. Pour onto an acetate lined quarter sheet pan. To make the port sauce: In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.; To make the cocoa nib tuiles: Preheat the oven to 375 degrees F. Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder. Sift onto a parchment paper-lined sheet tray. Bake for 7 minutes. Let cool slightly and cut into desired shape. To assemble: Gently place the chocolate sheet atop the cocoa nib cream sheet. Using a ring cutter, cut out a circle or square. Top with a similar size cocoa nib tuile. Garnish with a few fresh raspberries dressed in the port sauce. ","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 74117,"Cherry-Chocolate Egg Cream 2 tablespoons cherry syrup 2 tablespoons sweetened condensed milk
1 teaspoon Dutch-process cocoa powder
Pinch of kosher salt
1 cup (240 grams) whole milk, cold
2 cups (480 grams) seltzer water or club soda, cold
Candied Cherries, recipe follows, for serving 4 cups frozen pitted dark, sweet cherries, thawed 1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
2 whole green cardamom pods
Juice of 1/2 small orange
1 teaspoon almond extract
Instructions: In a large, liquid measuring cup, combine the cherry syrup, condensed milk, cocoa powder and salt. Whisk to combine. Divide the mixture into 2 pint-sized drinking glasses. Working with one glass at a time, add half of the milk and stir with a long spoon. Mix vigorously and assertively as you pour the seltzer in, stopping when you\u2019re an inch from the top the glass. Continue stirring until you have a nice layer of foam. Repeat with the second egg cream. Garnish with Candied Cherries on a skewer balanced on the glass and drink immediately. In a large, heavy-bottomed pot over medium heat, add the cherries, granulated sugar, brown sugar, salt, cardamom, orange juice and 3 cups water. Cook until the sugars are dissolved and the syrup comes to a light boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 45 minutes to an hour, until the syrup is thick and the cherries are a deep red. Remove from the heat and cool completely. Remove the cardamom pods and discard. Add the almond extract to the mixture and stir to combine. Transfer the cherries, with syrup, to a large glass jar (or several small) and seal with an airtight lid. Store in the refrigerator for up to 1 year. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Moscato]

" 74118,"Butter Tart Squares Nonstick cooking spray 2 cups (270 grams) all-purpose flour 1/3 cup (65 grams) packed brown sugar 1/2 teaspoon kosher salt 3/4 cup (168 grams) unsalted butter, melted 3/4 cup (150 grams) packed brown sugar 1/3 cup (114 grams) golden corn syrup 1/4 cup (85 grams) maple syrup 2 eggs 1/4 cup (56 grams) unsalted butter, melted 1 1/2 teaspoons (7 1/2 milliliters) white vinegar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 3/4 cup (90 grams) chopped pecans 1/2 cup (60 grams) chopped raisins Instructions: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with nonstick cooking spray and line with parchment paper to overhang the sides. For the pastry: Add the flour, sugar and salt to a large bowl or the bowl of your food processor and mix/pulse to combine. Add the melted butter and mix until moist and crumbly. Transfer to your prepared pan and press into the bottom and about 1/2 centimeter (1/4 inch) up the sides. Dock the crust all over with a fork and bake for 15 minutes. Meanwhile, for the filling: Whisk together the sugar, corn syrup, maple syrup, eggs, melted butter, vinegar, vanilla extract and salt in a large bowl. Sprinkle the crust with the pecans and raisins and pour over the filling. Bake for 25 to 30 minutes, or until the filling is just set but still a bit wobbly. Cool to room temperature before removing from the pan and slicing into squares. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 74119,"Bacon, Egg and Cheese Bread Boxes 1 loaf unsliced white bread (preferably Pullman), about 10-inches long 6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper 8 slices American cheese 8 slices bacon, sliced in to 1/2-inch pieces 1/3 cup whole milk 12 large eggs Hot sauce, for serving Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Remove 1/4 inch of the crust from the ends of the loaf, then cut the loaf crosswise into 4 even pieces. Use a fork to score one cut end and gently dig a square hole into each piece of bread to make a box, leaving a 1/2-inch layer of bread around the walls and bottom (see Cook's Note). Save the removed crumbs for another use.
Microwave the butter and a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush the bread boxes inside and out with the melted butter. Put 1 slice of cheese at the bottom of each bread box. Put the boxes open-side up on a baking sheet and bake until the cheese melts and the inside of the bread is lightly browned and crispy in parts, about 10 minutes. Meanwhile, heat a large non-stick skillet over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer the bacon onto a paper-towel lined plate. Reserve the bacon fat in the skillet and adjust the heat to low. Whisk the milk and eggs with a large pinch of salt and pepper and add to the skillet. Continue stirring the eggs, scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes.
Divide the hot eggs between the 4 boxes and top with the remaining cheese. Return to the oven and bake until the cheese is melts, about 5 minutes. Top with the crispy bacon and serve hot with hot sauce and additional salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 74120,"Green Eggs 1/4 red cabbage, chopped 1 egg Canola oil, to coat pan Instructions: Place the red cabbage in a microwave-safe bowl with 1/3 cup water. Microwave for a couple of minutes until the water turns purple. Separate the egg into 2 small bowls. Add 2 tablespoons of the purple water to the egg white, whisking vigorously to combine for a uniform color. Heat a little oil to coat the bottom of a small nonstick skillet over medium heat. Add the green egg white and top with the egg yolk (so it resembles a fried egg). Cook until the white (green) is set. Plate and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling]" 74121,"Succotash 4 tablespoons butter 1 medium onion, diced 1 medium green pepper, diced 2 cups whole-kernel corn 1 cup cut green beans or 1 lima beans 1 cup red beans 1 cup water or chicken broth 1 zuchinni squash, cubed 1 yellow squash, cubed Salt and pepper Squash blossoms (optional) Instructions: In a large pot, melt butter over medium-low heat. Add the diced onion and green pepper. Saute for 5 minutes. Add the rest of the ingredients. Salt and pepper, to taste. Cover and simmer on low heat for 20 to 30 minutes. Serve with washed blossoms. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74122,"Corn on the Cob with cl-Mint Butter 1 stick (8 tablespoons) unsalted butter, softened 2 teaspoons finely grated lime zest 2 teaspoons chopped fresh mint 1 teaspoon chipotle cl powder 1 teaspoon granulated garlic 1 teaspoon sweet paprika Kosher salt 4 cups milk 2 teaspoons sugar, optional 4 ears corn in the husk Instructions:

1. Combine the butter with the lime zest, mint, cl powder, garlic, paprika and 1/2 teaspoon salt in a bowl until mixed evenly. Spoon the butter onto the long side of an 8-inch-square piece of plastic wrap, leaving a bit of space at the edge and on the ends. Cover with the extra plastic and roll up into a log, twisting the ends as you go. Refrigerate until ready to serve. Keep in the refrigerator for up to a week, or in the freezer for 2 months.
2. Pour the milk and 4 cups water into a Dutch oven and add the sugar if desired. Bring to a simmer over medium-high heat.
3. Peel back the husks of the corn, keeping them attached, and remove all of the silks. Close the husks around the corn. Place in the liquid and cook until the kernels are tender, 10 to 15 minutes depending on the freshness of the corn. Open the husks and top each corn with pat of the cl butter. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 74123,"Fruit and Vegetable Fiesta Salad 1 fresh, cored pineapple available in produce department of many markets, chopped or 1 can cut pineapple in natural juice, reserve 1/4 cut of the juice of either product. 1 large green or red bell pepper, seeded and chopped 1/2 red onion, chopped 1/2 seedless cucumber, chopped 2 ribs celery, chopped 1 vine ripe tomato, chopped 1 lime, juiced 1 teaspoon chili powder 1/3 cup extra-virgin olive oil Salt and pepper Hot sauce (recommended: Tabasco), to your taste, optional Instructions: Combine chopped pineapple with chopped peppers, onions, cucumber, celery and tomatoes. In a bowl combine reserved pineapple juice with the lime juice and chili powder, whisk in extra-virgin olive oil and season dressing with salt and pepper, to taste. Add in a few dashes of hot saice if you like it spicy! Pour dressing over salad and toss.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 74124,"Skillet Cornbread 3 tablespoons coconut oil, melted 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup almond milk or regular milk, at room temperature 1/4 cup applesauce, at room temperature 1/4 cup sorghum syrup or molasses 1 large egg, at room temperature Instructions: Preheat the oven to 375 degrees F. Add 1 tablespoon coconut oil to an 8-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes. Combine the cornmeal, flour, baking powder and salt in a large bowl with a whisk. In a medium bowl, combine the almond milk, applesauce, sorghum syrup, egg and the remaining 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold to combine. Carefully remove the hot cast-iron skillet from the oven and pour in the batter. Return the skillet to the oven and bake until the cornbread is golden with a crisp crust, about 25 minutes. ","[Riesling, Chenin Blanc, Vermentino, Gavi]" 74125,"Sweet Fresh Fettuccini 1 pint heavy cream 1 lemon, zested 1 orange, zested 2 tablespoons honey Pinch kosher salt 1/2 recipe Fresh Pasta, cut into fettuccini, recipe follows 1 tablespoon lemon juice 1 small block semisweet chocolate, optional 1/4 cup chopped, toasted hazelnuts 3 cups all-purpose flour 4 eggs 1 tablespoon kosher salt 1 tablespoon olive oil Instructions: Bring a large pot of salted water to a boil over high heat. In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes. Meanwhile, add the pasta to the boiling water and cook until tender but still firm to the bite, stirring occasionally, about 2 to 3 minutes. Drain the pasta. Add the pasta and the lemon juice to the skillet with the cream sauce. Toss to combine. Place the pasta in serving dishes. Using a vegetable peeler, shave chocolate directly on top pasta. Sprinkle with hazelnuts. Serve immediately. Fresh Pasta: Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball. Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes. Roll out the dough to your desired shape. Yield: 4 to 6 servings (about 22 ounces) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 74126,"Ray's Waffle Burger 1/4 cup coarsely ground coffee (French press setting) 1/4 cup chili powder
1/4 cup raw sugar 2 tablespoons paprika
1 tablespoon kosher salt
1 cup mayonnaise 1/4 cup maple syrup
2 tablespoons Worcestershire sauce
1/2 teaspoon dry mustard
1 teaspoon cider vinegar
Pinch salt 4 ounces ground high-quality grass-fed beef, preferably Painted Hills 4 ounces mild good-quality ground pork country sausage, preferably Pine Street Market 1 ounce grated pepper jack cheese
Nonstick cooking spray, for the waffle iron 1/2 cup buttermilk waffle batter, or more as needed 2 slices sugar-cured thick-sliced bacon, cooked
Instructions: For the burger: Preheat a waffle maker according to manufacturer's instructions. Mix beef and sausage together in a bowl until thoroughly combined. Divide mixture in half and roll into balls, then place on a flat surface or cutting board. Using your hands, gently shape and press the balls into rectangular patties about the size of an index card and about 3/4-inch thick. Roll the grated cheese into a ball and place in the center of one of the patties. Cover with the other patty. Crimp edges with your fingers to ensure that both patties are sealed and cheese does not ooze out when grilling. Preheat a grill or cast-iron pan to medium-high heat. On a plate or small dish, rub burger patty all over with 1 to 2 tablespoons coffee rub and place on grill. Using a steak weight, press burger and cook for 4 to 5 minutes. Remove weight, flip patty, and place weight back on burger. Cook until internal temperature registers 155 degrees F, another 4 to 5 minutes. Place patty on a plate or tray fitted with a rack and let rest while you prepare the waffle. Spray waffle iron with nonstick cooking spray. Pour batter onto hot waffle iron. Cook until golden brown. Cut waffle in half horizontally, and then cut off the ends of each half. Slather each side of waffle with maple aioli and place cooked patty on bottom half. Top with bacon slices and close with other waffle half. Enjoy, then take a nap! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM blend]

" 74127,"Pan Con Tomate with Serrano Ham 2 tomatoes 1/3 cup extra-virgin olive oil 1 small clove garlic, grated
2 teaspoons sherry vinegar
Kosher salt 1 baguette
Thinly sliced serrano ham, for topping Instructions: Preheat the broiler. Puree the tomatoes in a blender with the olive oil, garlic, vinegar and 3/4 teaspoon salt. Cut the baguette in half lengthwise and crosswise to make 4 pieces. Broil until toasted. Spread the tomato mixture on the bread, then cut into smaller pieces. Top with serrano ham. ","[Rioja, Tempranillo, Garnacha]" 74128,"Jalapeno Chermoula Penne and Flaked Fish 1/2 cup fresh basil 1/2 cup packed fresh cilantro
1/4 cup fresh mint
2 to 3 jalapeno peppers, seeded and coarsely chopped
1 to 2 cloves garlic, grated or chopped
1 shallot, coarsely chopped
Juice of 1 lime
About 1/2 cup EVOO, plus more to brush the fish Salt and freshly ground black pepper Salt and freshly ground black pepper
1 1/2 pounds cod or other sustainable flaky but firm white fish
Seafood seasoning 1 pound penne
Toasted slivered almonds, for garnish Instructions: Place the basil, cilantro, mint, jalapenos, garlic, shallots, lime juice, olive oil and some salt and pepper in the food processor. Pulse to finely chop and combine the sauce; it should resemble a loose pesto. Store in an airtight container. To serve, preheat the broiler and bring a large pot of water to a boil. Brush the fish with oil and sprinkle with the seafood seasoning. Broil until opaque and brown at edges. Salt the water and cook the pasta to al dente, reserving 1 cup of the starchy water before draining. Toss the pasta with half of the starchy water, the sauce and half of the flaked cooked fish. Taste to adjust the seasoning, and add more of the pasta water if the pasta is dry. Serve the pasta in shallow bowls topped with the remaining fish and some almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74129,"Wuollet's Brownie Enormous 3/4 cups melted butter 4 squares unsweetened baking chocolate 2 cups sugar 3 large eggs 1 teaspoon vanilla 1 cup flour 1 cup large walnut pieces mixed with chunks of premium-grade bar chocolate Instructions: Preheat oven to 350 degrees F. Microwave butter and chocolate on high about 2 minutes until melted. Add each remaining ingredient, stirring after each addition. Gently fold in the walnuts and chunks of chocolate. Pour into a 9 by 13-inch buttered baking dish and bake for 30 to 35 minutes, until toothpick inserted in center comes out with fudgy crumbs. Do not overbake! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 74130,"Sparky's Cajun Footballs 5 slices thick cut bacon 1-ounce duck breast 1-ounce chicken thigh 1-ounce turkey thigh 1/3 link smoked boudin sausage 1 1/2 ounces cream cheese 4 green onions 2 toothpicks Hot charcoal in pit/smoker Hickory chips Instructions: Lay down 4 slices of bacon slightly overlapping the edges. Arrange the duck, chicken and turkey on top of the bacon. Remove the boudin from the casing and spread it on top. Cut the green onions in half and put only the green part on top. Slice approximately 1 1/2 ounces cream cheese into a 4-inch slice and put it on top of the green onion. Roll into football shape and put on top of the remaining piece of bacon (crossways). Fold the bacon over the top and secure with toothpicks. Preheat the smoker with hickory chips on indirect heat. Smoke for 1 hour or deep-fry in hot oil for 10 to 12 minutes (or a combo of both). Cut into sushi-style 1/2-inch slices. Let the footballs sit for several minutes and serve. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 74131,"Shrimp and Lychee Curry 1/2 pound fresh lychee nuts (about 8 lychees) 1/4 pound green beans, trimmed and cut into 1-inch pieces 1 large tomato, roughly chopped 2 shallots, 1 sliced and 1 roughly chopped One 2-inch piece fresh ginger, peeled and roughly chopped 3 tablespoons vegetable oil 1 teaspoon brown sugar 1 teaspoon curry powder 1/4 teaspoon cayenne pepper Kosher salt One 14.5-ounce can light coconut milk 1 small Japanese eggplant, cut into 1-inch chunks 1 red bell pepper, cut into 1/2-inch-thick strips 3/4 pound peeled and deveined jumbo shrimp Handful fresh basil leaves Handful fresh cilantro leaves and tender stems 3 cups cooked brown rice, for serving Lime wedges, for serving Instructions: Peel the lychees, and remove the flesh from the seeds (they will break into 3 or 4 pieces, which is fine). Set aside. Bring a small pot of water to a boil. Add the beans, and cook until they are bright green and crisp-tender, about 4 minutes. Strain, and set aside to cool. Meanwhile, pulse the tomatoes, chopped shallots, ginger, 1 tablespoon of the oil, sugar, curry, cayenne and 1 teaspoon salt in a food processor until it becomes a puree. Heat the remaining 2 tablespoons oil in a medium saucepan over medium heat. Add the sliced shallots, and cook, stirring frequently, until a deep golden brown, about 5 minutes. Add the tomato puree, and cook, stirring and scraping up the bottom frequently, until the paste is thick, dry and a few shades darker, 15 to 20 minutes. Add water, a tablespoon at a time, if the paste sticks to the bottom of the pot. (Be sure to scrape the side of the pot down, as some cooked paste may cling to it, and you want to make sure all the paste makes it into the sauce there's flavor in there!) Add 2 cups of water and the coconut milk to the pot, and bring to a gentle simmer. Add the eggplant, and simmer until soft, about 6 minutes. Add the peppers, and cook until soft, about 6 minutes. (The sauce should be a bit looser than marinara; continue to gently simmer if necessary.) Add the shrimp and green beans, and cook, stirring occasionally, until they are pink and cooked through, 3 to 4 minutes. Stir in most of the basil and cilantro, and season with salt. Transfer the curry to a serving bowl. Top with the lychees and the remaining basil and cilantro. Serve with rice and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 74132,"Ropa Vieja Joses (Cuban Sloppy Joes), Sliced Tomatoes, Plantain Chips and Mojo Sauce 10 cloves garlic, cracked from skin 1 medium onion, peeled and coarsely chopped 2 teaspoons ground cumin, eyeball it in your palm 1 lemon, zested and juiced 1 cup extra-virgin olive oil, eyeball the amount 1/4 cup water, eyeball it 2 pounds ground sirloin 1/4 cup green olives with pimiento, finely chopped 1 tablespoon paprika, eyeball it in your palm 2 tablespoons Worcestershire sauce, eyeball it 1 tablespoon hot pepper sauce (recommended: Tabasco) eyeball it 1 cup tomato sauce A palm full grill seasoning blend (recommended: McCormick Montreal Steak Seasoning 4 crusty rolls, split (if available to you, look for Cuban rolls or Portuguese rolls, they are slightly sweet, but good ole keisers work fine, too) 2 large dill pickles, thinly sliced lengthwise 1 sack plantain chips, on International foods aisle of market with Latin foods 2 beefsteak tomatoes, sliced Instructions: Make the mojo sauce: put the garlic and onion in a food processor with cumin, lemon zest and juice. Turn processor on and stream in about 1 cup of extra-virgin olive oil and 1/4 cup of water. Turn off processor and reserve. Heat a medium nonstick skillet over medium-high heat. Add the beef and brown. Add half of the mojo and crumble the meat as it cooks, about 3 minutes. Add olives and pimientos, paprika, Worcestershire, hot pepper sauce, tomato sauce and grill seasoning. Bring to a simmer and reduce heat to low. Cook over low heat 10 minutes. Split Cuban rolls and pile the bottoms with hefty spoonfuls of Sloppy Ropa Vieja Jose mix. Cover meat with sliced dill pickles and bun tops. Serve the plantain chips and sliced tomatoes along side to finish your plates and drizzle tiny spoonfuls of raw mojo sauce over the chips when passing out the plates. Season the tomato slices with a pinch of salt as well. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 74133,"The Best Italian Wedding Soup 3 sprigs thyme 2 bay leaves
2 sprigs oregano
1 teaspoon black peppercorns
1/2 cup panko breadcrumbs
1/3 cup finely grated Parmesan, plus more for serving 1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1 large egg, beaten
4 cloves garlic, finely grated
3/4 pound ground pork
3/4 pound sweet Italian sausage, casings removed and meat broken up
2 tablespoons olive oil
1 yellow onion, diced
3 stalks celery, cut into 1/2-inch pieces
2 large carrots, peeled and cut into 1/2-inch pieces
2 large bone-in, skin-on chicken breasts
1/2 cup white wine
1 cup uncooked ditalini pasta
1/2 head escarole, torn into 2-inch pieces (about 7 cups)
1/4 cup flat-leaf parsley leaves, chopped
Instructions: Combine the thyme, bay, oregano and peppercorns in a 10-inch square of cheesecloth and bring the corners together to create a parcel. Tie it closed with kitchen twine. Stir the\u202fpanko,\u202fParmesan, red pepper flakes, 1 teaspoon salt\u202fand\u202f1/2 teaspoon black pepper\u202fin a medium bowl until combined. Stir in\u202fthe\u202fcream, egg and half the grated garlic until completely combined.\u202f
\u202fCombine\u202fthe ground pork and sausage in a large bowl.\u202fPull the ground meat apart\u202fwith two forks\u202fas if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting\u202fit\u202funtil thoroughly mixed and no\u202fclumps remain.
Add the\u202fbreadcrumb mixture to\u202fthe\u202fmeat and\u202fuse\u202fthe same pulling technique to mix until all the\u202fingredients are evenly incorporated.\u202f\u202f
\u202fScoop out portions of\u202fthe\u202fmeat mixture with a\u202f1-ounce ice cream scoop (or use two heaping tablespoons). Roll\u202fthe meat\u202fgently between your hands into balls. Arrange\u202fthe balls\u202fon a rimmed baking sheet.\u202fYou should have about 24 meatballs.
Heat\u202fthe\u202foil in a large heavy-bottomed pot or Dutch oven over medium-high\u202fheat. Add half the meatballs and cook, turning and rolling occasionally, until\u202fthey are\u202flightly browned on all sides,\u202fabout 5 minutes total. Remove to a\u202fplate; the meatballs will not be cooked through, just browned on the outside.\u202fRepeat with\u202fthe\u202fremaining meatballs.\u202f
Reduce\u202fthe\u202fheat to medium and add the chicken skin-side down. Cook until golden brown, about 5 minutes. Turn the chicken and add\u202fthe\u202fonions, carrots, celery, remaining grated garlic. Season the chicken and vegetables with 1 tablespoon kosher salt and cook, stirring occasionally and scraping up the browned bits, until\u202fthe\u202fvegetables have softened slightly, about 5 minutes.
Stir in\u202fthe\u202fwine, scraping any browned bits from the bottom of the pan, and cook until\u202fit's\u202falmost completely evaporated,\u202fabout\u202f3 minutes.\u202fAdd 8 cups water and the cheesecloth parcel and bring to a boil. Reduce the heat to low and simmer until the chicken is just cooked through, about 30 minutes.
Remove the chicken to a plate and let cool slightly. Shred the chicken with two forks, discarding the skin and bones.
Meanwhile, add the meatballs and pasta to the broth and simmer until cooked through, about 10 minutes. Remove the sachet. Stir in the escarole and shredded chicken and continue cooking until the escarole is wilted and tender, about 5 minutes. Serve topped with parsley and grated Parmesan.
","[Barolo, Barbaresco, Brunello di Montalcino, Chianti Classico]" 74134,"Neapolitan Pizza 1 1/2 cups plus 2 tablespoons warm water (100 degrees F to 110 degrees F) 3/4 teaspoon active dry yeast 4 cups unbleached all-purpose flour, plus more for dusting 2 1/2 teaspoons kosher salt Extra-virgin olive oil, for brushing Cornmeal, for dusting 1 28-ounce can whole peeled tomatoes (preferably San Marzano) Kosher salt 8 ounces fresh mozzarella cheese, sliced Extra-virgin olive oil, for drizzling Torn fresh basil, for topping Instructions: Make the dough: Combine the warm water and yeast in a small bowl, stirring to dissolve the yeast. Combine the flour and salt in a medium bowl. Add the yeast mixture to the flour and stir to make a shaggy dough. (The dough should be tacky. If it feels too wet and sticky, add flour, 1 tablespoon at a time; if it's too stiff, add a little water.) Transfer to a lightly oiled surface and knead until smooth and elastic, about 3 minutes. Place an inverted bowl over the dough and let rise slightly, 30 minutes. Divide the dough into 4 pieces and form each into a ball; arrange 3 inches apart on a lightly oiled baking sheet. Rub the tops of the dough lightly with olive oil and cover the baking sheet with plastic wrap. Refrigerate overnight. Remove the dough from the refrigerator about 2 hours before baking; let sit, covered, until ready to use. One hour before baking, put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 500 degrees F (or 550 degrees F if your oven goes that high). Make the sauce: Combine the tomatoes and their juices with 1 teaspoon salt in a blender; blend until smooth. Generously sprinkle a pizza peel or an inverted baking sheet with cornmeal. Place 1 ball of dough upside down on the cornmeal using floured hands. Gently pull the dough into an 8- to 10-inch circle, reflouring your hands as needed and being careful not to deflate the dough. Spread about 1/4 cup tomato sauce on the crust; top with one-quarter of the mozzarella. Drizzle with 1 to 2 teaspoons olive oil and season with salt. Slide the pizza onto the hot stone and bake until the crust is dark golden brown and the cheese is bubbling, 7 to 9 minutes. Transfer to a cutting board and sprinkle with basil. Let cool 2 minutes before slicing. Repeat to make 3 more pizzas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 74135,"Smoked Salmon Pizza 1 pre-baked 12-inch diameter pizza shell (recommended: Boboli) 8 ounces soft cream cheese 2 tablespoons granulated garlic 6 ounces smoked sliced salmon 1/3 cup chopped fresh chives 3 tablespoons chopped capers Instructions: Preheat oven to 350 degrees F. Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74136,"Filipino Chicken Adobo 4 to 5 pounds chicken thighs 1/2 cup white vinegar 1/2 cup soy sauce 4 cloves garlic, crushed 1 teaspoon black peppercorns 3 bay leaves Steamed rice, for serving Instructions: Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 74137,"Chinese-Style Duck with Grapes and Cabbage 1/3 cup additional hoisin sauce for serving 1/2 a roasted duck, skin and bones removed, meat sliced or shredded. (about 2 cups) 3 cups sliced napa cabbage 1 cup red and green California seedless grapes, halved 1/2 cup thinly sliced green onions Hoisin Dressing: 1/4 cup vegetable oil 2 tablespoons unseasoned rice vinegar (or substitute white wine vinegar) 1 tablespoon hoisin sauce 1 teaspoon grated fresh ginger 1/2 teaspoon toasted sesame oil To taste salt and freshly ground black pepper 6 mu shu pancakes/wrappers*, warmed Instructions: In a large bowl, combine the cabbage, grapes and green onions. In another bowl whisk together the oil, vinegar, one tablespoon of hoisin sauce, ginger, sesame oil and salt and pepper. In a skillet over medium high heat, saute the duck meat just until it is hot, about 2 minutes. Add the hoisin dressing and stir together. Heat until bubbling, about 1 minute. Pour the duck and dressing into the cabbage, grapes and greens, then toss gently to mix. Arrange on a warm serving plate and serve immediately with hoisin sauce and warmed pancakes. To serve, spread a spoonful of hoisin sauce on a pancake and fill with duck mixture. Wrap it up and eat out of hand. *Note: Substitute thin flour tortillas or Napa cabbage leaves if desired. Nutritional analysis per serving: Calories 299; Protein 13.5 g; Carbohydrate 26 g; Fat 16 g; Saturated Fat 3.3 g; 47% Calories from Fat; Cholesterol 42 mg; Sodium 521mg Fiber 1.6g. ","[Pinot Noir, Shiraz, Tempranillo, Barbera]

" 74138,"Sandy's Sinful Truffles 3 tablespoons mango jam 1 1/2 cups yellow cake crumbs 2 tablespoons Irish Cream Liqueur (recommended: Bailey's Irish Cream) 2 ounces unsweetened chocolate, melted 2 ounces semisweet chocolate, melted 1/2 cup walnuts, coarsely chopped Instructions: In a medium bowl, mix the jam, cake crumbs and liqueur. Mix in the melted chocolate. Roll batter into 2-inch balls and then roll in chopped walnuts. Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 74139,"Shut Your Pie Hole Clams 5 tablespoons butter 1 1/4 cups thinly sliced green onions 1 large shallot, finely chopped 1 1/4 cups chopped fresh cilantro leaves 1 cup dry vermouth 1 cup dry white wine 1 cup vegetable stock 12 garlic cloves, finely chopped 1 teaspoon Worcestershire sauce 1/2 teaspoon dried crushed red pepper 4 dozen littleneck clams, scrubbed Salt and freshly ground cracked black pepper Instructions: Melt 4 tablespoons butter in large pot over medium heat. Add green onions and shallot and cook 3 minutes. Add 1 cup chopped fresh cilantro and next 6 ingredients. Increase heat to high; bring mixture to boil. Add clams and cover pot. Cook until clams open, shaking pot often, about 7 minutes. Using slotted spoon, transfer clams to 6 soup bowls (discard any clams that do not open). Boil remaining liquid over high heat until slightly thickened, about 1 minute. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Pour sauce over clams. Sprinkle with remaining 1/4 cup chopped cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74140,"GRANNY SMITH APPLES WITH CRISPY BANANA AND RUM ICE CREAM 1 green plantain 1/4 cup raisins 1/4 cup raspberries 1/4 cup strawberries 2 tablespoons brandy 1 cup heavy cream 4 Granny Smith apples, sliced 2 tablespoons brown sugar 2 tablespoons apple flavored liqueur 2 tablespoons butter 1 pinch each nutmeg and cinnamon 1 teaspoon mint coulis Pinch raspberry powder Instructions: Peel banana and slice on a mandoline or by hand into very thin slices, lengthwise. Fold ends of banana together to make a circle. Pinch and put in deep fat fryer until golden brown. Remove and drain on paper towels. Set aside. Saute raisins, raspberries and strawberries. Add brandy and reduce. Finish with heavy cream. Heat saute pan, add apples, brown sugar. Deglaze with apple liqueur. Cook until still firm. Add whole butter, cinnamon, and nutmeg. Put crispy banana ring in the center of each dish. Fill with apples. Put a scoop of rum ice cream on top. Lace fruit compote around. Combine 2 tablespoons sugar with 2 tablespoons of water. Heat until syrupy. Puree with 6 fresh mint leaves. Garnish with mint coulis and raspberry powder. ","[Chardonnay, Moscato, Gewrztraminer, Chenin Blanc]" 74141,"Swordfish Mofongo 5 to 6 green plantains, peeled and cut into 1/2-inch chunks 6 cups cool water 2 tablespoons sea salt Oil, for frying 3 to 4 pounds fresh swordfish, sliced into 1/2-inch portions (about 2 per person, 3 to 4 ounces each) 1 cup all-purpose flour, or more as needed Salt and freshly ground black pepper 2 tablespoons butter 1/4 pound bacon or fatback, chopped 1 cup boiled potatoes 1 teaspoon powdered ginger 1 tablespoon chopped garlic 1/4 cup chopped chives Fresh fruit, for serving Light seafood broth, as needed, for serving, optional Instructions: Blend 6 cups cool water with 2 tablespoons salt, in a large bowl. Add the plantains and let soak for 1 hour. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F. Remove the plantains from water, rinse and pat dry with paper towels. Add them to the hot oil, in batches, and fry until golden brown. Remove them from the oil to paper towels to drain. In a large bowl add the flour and season with salt and pepper, to taste. Dredge the swordfish in seasoned flour, tapping off the excess. In a saute pan over medium-high heat, add 2 tablespoons butter. When the butter is hot add the swordfish. Cook until browned, about 4 to 5 minutes on each side. Arrange the medallions on a platter and keep warm until serving. In saucepan, over medium heat, add the bacon and cook until the edges are browned, then remove from the pan and drain on paper towels. Add the cooked plantains, ginger, garlic, bacon and the potatoes to a food processor and pulse until well blended, (do not puree). Stir in the chives. Remove the mixture from the food processor to a serving dish. Top the swordfish medallions with fresh fruit or light seafood broth, if desired, and serve with the plantain mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 74142,"Steakhouse Shepherd's Pie 2 pounds Idaho potatoes, peeled and cut into chunks Salt 1/2 tablespoons extra-virgin olive oil 4 slices good quality bacon or peppered bacon, chopped 2 pounds ground sirloin 1 onion, chopped 1/2 pound button mushrooms, quartered Black pepper 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups beef stock 2 tablespoons Worcestershire sauce 1 egg yolk 3 tablespoons sour cream 1/2 pound blue cheese, crumbled (recommended: Maytag) 3 to 4 tablespoons chives 1 teaspoon paprika Instructions: Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining. Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper. While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes. Pour gravy over meat and turn on broiler. Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 74143,"Brined Herb-Crusted Turkey with Apple Cider Gravy 7 quarts water 1 quart apple cider 3/4 cup kosher salt 1/3 cup granulated sugar 1 large onion, diced 1 large or 2 small carrots, diced 3 ribs celery, diced 1 head garlic, cut in 1/2 equatorially 1/2 bunch fresh rosemary 1/2 bunch fresh sage 6 bay leaves 1 (12 to 14 pound) turkey, free range organic is great! 1 bunch fresh rosemary, leaves finely chopped 1 bunch fresh sage, leaves finely chopped 3 sticks butter, room temperature Kosher salt 1 large onion, cut into 1/2-inch dice 1 large or 2 small carrots, peeled and cut into 1/2-inch dice 2 ribs celery, cut into 1/2-inch dice 4 cloves garlic, smashed 2 Granny Smith apples, cut into 1/2-inch dice 5 bay leaves 1 cinnamon stick 1 bunch thyme Kosher salt 1 quart chicken stock, divided 2 cups apple cider, divided 1/2 to 3/4 cup all-purpose flour Instructions: To brine the turkey: Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days. To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy. Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that's right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven. Preheat the oven to 450 degrees F. Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark. Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil. Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl. Carve the turkey, transfer to a serving platter and serve with the gravy. Give thanks for such a great turkey!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74144,"Chicken and Crunchy Slaw in Endive Leaves 1 medium carrot 1/2 small fennel bulb 1/8 of a small red cabbage (about 3 ounces) 3 tablespoons chopped fresh chives 1/4 cup dried cranberries 1 store-bought rotisserie chicken breast, finely shredded or chopped to yield 1 cup of meat 1/2 cup full-fat Greek yogurt 2 tablespoons sour cream Zest of 1 large lemon 2 tablespoons lemon juice 2 tablespoons maple syrup 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 Belgian endive spears, leaves separated Instructions: For the slaw: Using a food processor fitted with a shredding attachment, finely shred the cabbage, carrot and fennel. In a medium bowl, combine the carrot, fennel, cabbage, chives, cranberries and chicken.
For the dressing: In a small bowl, whisk together the yogurt, sour cream, lemon zest, lemon juice, maple syrup, salt and pepper until smooth.
Pour the dressing over the cabbage mixture and toss to combine.
Spoon the filling into the endive leaves and serve. ","[Burgundy, Riesling, Gewrztraminer, Pinot Grigio]" 74145,"Lamb with Pineapple Mint Sauce 2 whole racks of lamb (8 chops each), about 2 pounds, frenched Kosher salt and freshly cracked black pepper 3 tablespoons extra-virgin olive oil, divided 1 fresh pineapple, peeled and cored 2 garlic cloves, minced 1 small bunch fresh mint, tied with kitchen string, plus 1/4 cup leaves, finely chopped 1/2 cup water Instructions: Preheat the oven to 375 degrees F. Trim any excess fat on the lamb racks and season, to taste, with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat and put the racks in the hot pan, fat side up. Sear until browned, then flip and sear on the fat side until golden brown. Stand the racks up in the pan, criss-crossing the bones with the fatty side out. Put the pan in the oven to roast until the internal temperature reaches 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the pan from the oven and let the lamb rest on a cutting board for at least 5 minutes. Slice into single or double chops (2 rib bones). To make the sauce, finely chop the pineapple, reserving any juices that are released (it should resemble canned crushed pineapple). Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and cook until softened, 2 to 3 minutes. Add the pineapple and its juice, the mint bundle and water to the saucepan and simmer over low heat until the pineapple is broken down and the liquid has thickened, about 40 to 45 minutes. Remove the mint bundle and discard; stir the chopped mint into the sauce and transfer to a serving bowl. Serve the lamb chops on a platter topped with the pineapple mint sauce spooned over the top. ","[Syrah, Malbec, Tempranillo, Garnacha]" 74146,"Spaghetti Carbonara 1 tablespoon extra-virgin olive oil 1/4 pound pancetta, chopped 1/8 to 1/4 teaspoon red pepper flakes 2 large eggs, see cook's notes 1/4 cup freshly grated Parmesan cheese 1 1/2 teaspoons kosher salt, plus more to taste 1 pound spaghetti 2 tablespoons chopped fresh flat-leaf parsley Instructions:

1. Bring a large pot of water to a boil over high heat.
2. Heat olive oil in a large skillet over medium-low heat. Add pancetta and cook, stirring occasionally, until it is cooked but not crisp, about 10 minutes. Stir in cl flakes, remove skillet from heat, and set aside.
3. In a large serving bowl, mix eggs, cheese, and 1 1/2 teaspoons salt; set aside. Generously salt boiling water, add spaghetti and cook, stirring occasionally, until al dente, about 12 minutes. Drain pasta, reserving 1/4 cup of cooking water, and quickly stir noodles and water into egg mixture. Add pancetta, pan drippings, and parsley to pasta; toss to combine. Serve immediately.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 74147,"Mashed Potatoes with Leeks 2 1/2 pounds Yukon Gold potatoes (5 to 6 medium), peeled and chopped Kosher salt 2 sticks salted butter, cut into pieces, at room temperature 2 leeks (white and light green parts), thinly sliced and rinsed 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary Freshly ground pepper 1/2 to 3/4 cup milk, warmed Instructions: Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are very tender but not falling apart, about 15 minutes. Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the leeks, thyme and rosemary. Cook, stirring, until the leeks soften, 12 to 15 minutes; season with salt and pepper and set aside. Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Add the remaining 1? sticks butter, reserving 1 tablespoon for topping, and mash with a potato masher until smooth and the butter has melted. Gradually mash in ? cup milk and ? teaspoon salt until creamy, adding up to ? cup more milk as needed. Season with salt and pepper and stir in the cooked leeks. Transfer the potatoes to a bowl; top with the remaining butter before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74148,"Offal Fried Rice 1/2 pound oxtail 1/2 pound tripe, fat trimmed off and cut into large, even-sized pieces
   3 tablespoons canola oil
   3 large eggs, lightly beaten
   4 cups cooked day-old rice, long-grain or Jasmine
   2 tablespoons soy sauce
   1 teaspoon sugar
   1/2 teaspoon kosher salt
   2 to 3 green onions, chopped
   1 teaspoon ground white pepper
   Instructions: Preheat a charcoal grill to medium-high heat. Add the oxtail directly to the grill and sear on all sides, about 3 minutes total. Remove from the grill and add to a large stovetop pressure cooker. Add the tripe and 1 quart water. Place on the lid and heat over medium-high heat until pressurized. Allow to cook under high pressure for about 45 minutes. Turn off the heat and carefully release the pressure, then open the lid. Carefully remove the tripe and rough chop. Remove the meat from the oxtail, then rough chop if needed, and set both aside. In a large skillet or wok, heat the oil until a whisp of white smoke appears, about 1 minute. Add the eggs and allow them to bubble, then immediately fold in the rice, pressing down to separate the rice grains. Cook and fold until the eggs coat the rice and start to set, about 2 minutes. Stir in the offal, soy sauce, sugar and salt. Continue to fold until the rice is fluffy and the ingredients are thoroughly incorporated, about 1 minute. (Don't be afraid to scrape the rice stuck to the bottom of the pan.) Cook until the rice absorbs the sauces and is slightly crisp on the edges. Fold in the green onions and white pepper and cook for an additional minute. Taste and adjust seasoning as needed with salt. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 74149,"Cherry Peach Pantry Galette 1 round refrigerated pie crust 1 pound sliced frozen peaches, thawed and well drained
   12 ounces frozen sour cherries, thawed and well drained
   3 tablespoons cornstarch
   1 teaspoon vanilla extract
   1/8 teaspoon ground cinnamon
   1/3 cup plus 1 tablespoon sugar
   1 large egg
   Instructions: Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top. Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature. ","[Burgundy, Moscato, Barbera, Tempranillo]" 74150,"Beef Shepherd's Pie 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, diced 3 medium carrots, peeled and thinly sliced 1 rib celery, thinly sliced 1/2 pound cremini mushrooms, quartered 2 cloves garlic, minced Kosher salt and freshly ground black pepper 3/4 teaspoon dried oregano 3 tablespoons tomato paste 1 pound ground beef 1/2 cup canned low sodium beef broth 1/2 teaspoon Worcestershire sauce 4 cups Mashed Potatoes, recipe follows 1/4 cup grated Parmesan, optional 3/4 cup whole milk 6 tablespoons unsalted butter 1 1/2 pounds russet potatoes, peeled quartered Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley
   Instructions: Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes. Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving. Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm. Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 74151,"Roasted Garlic Soup with Asiago Crostini 6 large heads garlic Extra-virgin olive oil, for drizzling Salt and freshly cracked black pepper 6 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups chicken stock 1 tablespoon dried Italian seasoning 1/4 cup heavy cream Chopped fresh parsley, for topping For the crostini: 1/3 cup extra-virgin olive oil 2 cloves garlic, minced Freshly ground pepper 1/2 teaspoon hot Hungarian paprika 1/2 teaspoon dried oregano, crushed 1 sourdough baguette, sliced 1 inch thick on the diagonal 1/2 cup shredded asiago cheese Instructions: Make the soup: Preheat the oven to 375 degrees F. Cut the tops off the garlic heads to expose the cloves and remove any excess papery skins. Place on a large sheet of foil; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon each salt and pepper. Close the foil around the garlic, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes. Remove from the foil, let cool and squeeze out the garlic into a bowl. In a large heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter. Add the roasted garlic and cook, stirring, until slightly thick, about 5 minutes. Add the flour and cook until a dark golden roux forms, stirring frequently, 5 to 6 more minutes. Add 1 cup chicken stock and stir to incorporate, then repeat until all of the stock has been added. Add 2 cups water in 1-cup increments, stirring after each. Add the Italian seasoning, 1 1/2 teaspoons salt and 1 teaspoon pepper, and stir to combine well. Bring to a simmer and cook 15 minutes. Meanwhile, make the crostini: Increase the oven temperature to 400 degrees F. In a small bowl, combine the olive oil, minced garlic, 1/4 teaspoon pepper, the paprika and oregano and mix well. Place the bread on a parchment-lined baking sheet and brush with the oil-spice mixture. Top each slice with about 1 teaspoon cheese and bake until the cheese is melted and the bread is starting to crisp, 8 to 10 minutes. Add the cream to the soup and cook at a very low simmer, stirring occasionally, 10 more minutes. Adjust the seasoning if needed. Ladle into small mugs or bowls; top with parsley and drizzle with olive oil. Serve with the crostini. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 74152,"Gingerbread Reindeer 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon baking powder 1/4 teaspoon fine salt 1/2 cup granulated sugar 1/2 stick (4 tablespoons) unsalted butter, cut into 1-inch pieces, at room temperature 1/4 cup molasses 1 large egg One 1-pound box confectioners' sugar 5 tablespoons meringue powder Black gel food coloring Brown gel food coloring 18 red cinnamon candies Instructions: Whisk together the flour, ginger, cinnamon, baking soda, allspice, nutmeg, baking powder and salt in a medium bowl until well blended. Beat the granulated sugar and butter with an electric mixer in a large bowl starting on low speed and increasing to medium, scraping down the sides of the bowl as needed, until pale and fluffy, about 3 minutes. Beat in the molasses until combined, then beat in the egg (the mixture will look curdled). Reduce the speed to low and beat in the flour mixture a little at a time until the mixture comes together. Then increase the speed to medium and beat until well incorporated and a sticky dough forms. Divide the dough in half, flatten into 2 disks and wrap each in plastic wrap. Refrigerate at least 2 hours and up to overnight. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Keeping one disk refrigerated, roll the other disk on a well-floured surface to a thickness of 1/8 inch, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking. If the dough looks crackly or breaks apart, press it back together from the outside edge in. With a 4-inch gingerbread man cookie cutter, cut out cookies as close together as possible. Pull away the extra dough around each shape and use a small spatula to transfer them to the prepared baking sheets, spacing them about 1 inch apart. Gather together the scraps, leaving behind the excess flour, knead a few times to form a smooth dough again and reroll in the same way. (If there are any pieces of stuck dough on your surface, scrape them away with a spatula, flour the surface again and then continue to roll the dough.) Bake the cookies in the center of the oven racks, rotating them from top to bottom and front to back halfway through, until slightly firm to the touch but not brown, about 12 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a rack to cool completely before icing. The cookies will continue to firm as they cool. Repeat the process with the remaining dough. Meanwhile, make the royal icing for decorating. Combine the confectioners' sugar and meringue powder in a large bowl. Add 6 tablespoons water and beat with an electric mixer on low until the icing thickens. The icing should be pure white and thick, but not fluffy and bubbly. (If overbeaten, it will get aerated, which makes it harder to work with. If this happens, let the icing sit for a bit to settle, then use a rubber spatula to vigorously beat and smooth it out.) Spoon about 1/3 cup of icing into each of 3 separate bowls (cover any remaining icing with plastic wrap and reserve in case you need more). Leave 1 bowl white. Dye the second bowl black and the third light brown. Thin out the light brown icing with 1 teaspoon water. Transfer the icing to separate resealable plastic bags. Snip a very tiny hole in the corner of the white and black icing bags, and snip a larger hole in the corner of the light brown icing bag. Place each cookie right side up in front of you. With the black icing, pipe an outline around the head of each cookie, around the arms and across the chest with a bowed line. Turn the gingerbread man upside down so it is standing on its head; now you can see the shape of the reindeer's head. Pipe black antlers coming out of the top of the head, over the gingerbread man's legs and feet. Using the loose light brown icing, flood each reindeer's head, using a toothpick to nudge the icing into any tight spots. Place a red cinnamon candy in the center of each face for the nose. Dry until set, 40 minutes to 1 hour. Once the brown base has dried, pipe on the rest of the face. Pipe 2 white dots above the nose for the whites of the eyes, and 2 white dots on the underside of the ears for downy fur. Use the black icing to pipe a smiling mouth and eyebrows. Once the white icing has slightly dried, pipe in black pupils. Give your reindeer some personality! Let the icing dry until hardened, 1 hour or ideally overnight. The cookies can be stored in an airtight container for up to 3 days, but are best eaten fresh. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74153,"Cuke-with-a-Kick Finger Sandwiches 1 cucumber 4 tablespoons butter, at room temperature 2 scallions, minced 2 tablespoons chopped fresh dill 1 tablespoon red horseradish (or white if you can't find red) Large pinch salt Several grinds of black pepper 10 slices very thin white bread (recommended: Pepperidge Farm) Instructions: Peel the cucumber and slice it very, very thin. Lay the cucumber slices out on a sheet of paper towel and cover them with a second sheet. Let stand until the paper towels soak up the cucumber slices' liquid, about 15 minutes. Mash the butter, scallions, dill, horseradish, salt and pepper together in a small bowl until well blended. Spread 5 of the bread slices with half of the dill butter, then top the butter with a layer of cucumber slices?it's fine if they overlap a little bit. Spread the remaining butter over the remaining bread and top the sandwiches. Cut each sandwich into 4 pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 74154,"Egg Cream 1/4 cup half-and-half 3 tablespoons chocolate syrup Seltzer Instructions: Fill glass with half-and-half. Top with chocolate syrup and fill with seltzer. ","[Chardonnay, Riesling, Pinot Grigio]" 74155,"Super-Sauce Grilled Salmon with Grilled Scallions 1/4 cup ketchup 2 tablespoons pure maple syrup 1 tablespoon hot sauce 1 tablespoon soy sauce 1 tablespoon balsamic vinegar 1 clove garlic Kosher salt Four 6-ounce salmon steaks (preferably wild) Finely ground black pepper 3 bunches scallions 1 tablespoon extra-virgin olive oil Instructions: Prepare a grill or a grill pan and heat to medium-high heat. Make the super sauce: Stir together the ketchup, maple syrup, hot sauce, soy sauce and vinegar. Using a chef?s knife, mash the garlic to a paste with 1/4 teaspoon salt and stir into the sauce. Lightly sprinkle the salmon with salt and pepper. Brush half of the sauce on the salmon. Grill, flipping once and brushing the salmon with the remaining sauce, until grill marks appear and the fish is just cooked through, about 6 minutes. Toss the scallions with the oil, 1/4 teaspoon salt and a couple turns of pepper. Grill, flipping once, until charred and slightly wilted, 1 to 2 minutes. Serve the salmon with the scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74156,"Sweet Bread with Pineapple Jam Half a 1-pound pineapple, cored and finely chopped (juice reserved) 1 cup firmly packed brown sugar 1/2 cup golden raisins 2 tablespoons lemon juice 1 small cinnamon stick 1/4 cup (4 tablespoons) unsalted butter, melted 1 cup plain white cornmeal 3/4 cup granulated sugar 2 teaspoons baking powder 1 teaspoon kosher salt 1 cup boiling water 1 cup whole milk 2 large eggs Instructions: Make the jam. Combine the pineapple, any pineapple juice, brown sugar, raisins, lemon juice, cinnamon stick and 1/3 cup water in a medium saucepan. Bring to a boil; reduce the heat to low and simmer, stirring frequently, until thickened, 30 to 45 minutes. Remove from the heat. Remove and discard the cinnamon stick, and let the jam cool slightly or to room temperature. (Jam can be made ahead and refrigerated.) Meanwhile, make the sweet bread. Preheat the oven to 350 degrees F. Pour the melted butter into an 8-inch square baking pan (cast-iron can be used too). Combine the cornmeal, granulated sugar, baking powder and salt in a large bowl. Pour the boiling water over the cornmeal. Add the milk and eggs and whisk until combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cut into squares and serve warm or at room temperature with the jam. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 74157,"Pineapple Sweet Tea One 20-ounce can pineapple chunks 4 family-size tea bags 2 cups boiling water 1/2 cup sugar Instructions: Drain the pineapple chunks and reserve the juice. Place the pineapple chunks in 2 silicone ice cube trays and fill the trays with cold water (it's ok if the pineapple floats up). Freeze overnight. Pour 2 cups boiling water over the tea bags in a heat-safe measuring cup and let the tea stand for 10 minutes. Into a large pitcher, add the reserved pineapple juice, sugar and 1 cup cold water. Stir to mix slightly. Remove the tea bags from the tea mixture. Pour the hot tea into the sugar mixture and stir until the sugar is dissolved. Add 8 cups water to the pitcher and refrigerate until serving. When ready to serve, drop the pineapple ice cubes into the tea
","[Sauvignon Blanc, Moscato, Riesling, Pinot Grigio]" 74158,"Montreal Smoked Pulled Pork with Curry Pickles 1 cup packed light brown sugar 1/2 cup kosher salt 1 1/2 tablespoons freshly ground pepper 1 teaspoon ground coriander 1 teaspoon ground allspice 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon mustard powder 1 teaspoon dried dill 1 teaspoon celery seeds 1 teaspoon red pepper flakes 1 bone-in pork butt (8 to 10 pounds) 3 tablespoons yellow mustard 4 cups apple cider vinegar 1/4 cup packed light brown sugar 2 tablespoons ketchup 2 tablespoons mild hot sauce 2 teaspoons red pepper flakes Kosher salt and freshly ground pepper Curry Pickles, for serving Sliced potato bread, for serving 4 cups mixed apple, cherry and pecan wood chips Instructions: Make the pork: Mix the brown sugar, salt, pepper, coriander, allspice, paprika, garlic powder, onion powder, mustard powder, dill, celery seeds and red pepper flakes. Rub the pork all over with the mustard, then the spice rub. (You may not need all of the rub.) Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (225 degrees F to 250 degrees F). Scatter some of the wood chips over the hot coals. Put the pork on the cooler side of the grill, over the drip pan, fat side facing the heat. Cover and cook until a thermometer inserted into the center of the pork registers 160 degrees F, 5 to 6 hours, adding a handful of wood chips every 1 to 1 1/2 hours and more charcoal as needed. Meanwhile, make the barbecue sauce: Combine the vinegar, brown sugar, ketchup, hot sauce, red pepper flakes and 2 teaspoons each salt and pepper in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved, about 5 minutes. Refrigerate until ready to use. Remove the pork from the grill, wrap in foil and return to the cooler side of the grill. Cover the grill and cook until a thermometer inserted into the center of the pork registers 195 degrees F to 200 degrees F, 3 to 5 more hours, adding more charcoal as needed. Remove the pork from the grill and let rest 30 minutes. Carefully unwrap and pour off any juices. Pull the meat into chunks, discarding the excess fat and bone. Toss with half of the barbecue sauce; season with salt and pepper. Serve with curry pickles, bread and the remaining barbecue sauce. Toss 3 thinly sliced English cucumbers with 2 tablespoons kosher salt in a large bowl. Refrigerate 1 to 2 hours, then rinse and transfer to a large glass bowl or jars; add 1 thinly sliced large onion. Combine 1 1/2 cups each granulated sugar and white vinegar, 3/4 cup apple cider vinegar, 1/4 cup light brown sugar, 2 1/4 teaspoons mustard seeds and 3/4 teaspoon each celery seeds, curry powder and red pepper flakes in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved. Pour over the cucumbers and onions. Refrigerate at least 1 day and up to 2 weeks. ","[Chardonnay, Pinot Noir, Garnacha, Zinfandel]" 74159,"Angel Food Cake with Mixed Berries 1 package strawberries 1 package raspberries 1 package blackberries 1 package blueberries 2 tablespoons sugar 1 store-bought angel food cake Instructions: Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake. ","[Sparkling wine, Moscato, Vinho Verde]" 74160,"Italian Spumoni Cookies (\Spumookies) 2 cups plus 2 tablespoons all-purpose flour 1/2 teaspoon baking powder
1/4 teaspoon table salt
1 1/2 sticks (3/4 cup) salted butter, melted
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon almond extract
1 teaspoon vanilla extract 1 cup semisweet chocolate chips
1 cup chopped pistachios 1/2 cup dried cherries Instructions: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Mix the flour, baking powder and salt in a small bowl and set aside.
In a large bowl, whisk the butter, brown sugar and granulated sugar until combined. Add in the whole egg, egg yolk and almond and vanilla extracts. Mix until incorporated.
Slowly fold the flour mixture into the sugar-egg mixture with a rubber spatula until even. Fold in the chocolate chips, pistachios and cherries.
Divide the batter into about 1/4 cup balls and space about 2 inches apart on the prepared baking sheets. Bake for 10 minutes. Rotate the sheets 180 degrees, switch racks and then bake until slightly golden brown, an additional 8 to 10 minutes. Let cool, and eat on Christmas morning with a hot cup of coffee and amongst piles of wrapping paper and elated pajama'd kids. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 74161,"Spiced Stewed Zucchini 1 tablespoon extra virgin olive oil, 1 turn of the pan in a slow stream 2 cloves garlic, crushed 1/2 teaspoon crushed red pepper flakes 1 medium zucchini, thinly sliced Coarse salt 1/2 teaspoon ground cumin, eyeball it 1 teaspoon chili powder, 1/3 palm full 1 can chick peas, 14 ounces, drained 1 can diced tomatoes in juice, 14 ounces 3 scallions, chopped 2 tablespoons cilantro leaves, a palm full, finely chopped Instructions: Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve. To reduce the heat level, omit the red pepper flakes from the recipe and method. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 74162,"Johanna's Gingerbread Cookies 4 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon cloves 1/4 teaspoon baking soda 1/2 cup butter, softened 1/2 cup packed brown sugar 2 large eggs 3/4 cup molasses Instructions: Sift the flour, cinnamon, ginger, cloves, and baking soda in a bowl. In a large mixing bowl, blend the butter and brown sugar until combined. Add the eggs, 1 at a time, and then the molasses. Slowly add the flour mixture. Mix well after each addition of flour. The dough will be stiff. Divide dough in half, flatten into 2 thick circles and wrap in plastic wrap. Refrigerate for 2 hours or until firm enough to roll out. Preheat oven to 350 degrees F. Roll out, cut into desired shapes and bake until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 74163,"Grilled Vegetable Salad 2 medium red onions 1 to 2 cloves garlic, minced 2/3 cup olive oil 1/4 cup red wine vinegar 1 to 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 bunch fresh oregano or marjoram leaves, washed and chopped roughly 1 medium or 2 small Japanese eggplants 1 each zucchini and yellow crookneck squash, trimmed 1 large red bell pepper, stemmed and seeded 1 bulb of fennel, trimmed and scrubbed Lettuce Instructions: Preheat broiler or grill. Place whole onions, unpeeled, on a small foil-covered baking pan under broiler or directly on a moderately hot grill and cook, turning every 8 to 10 minutes for 20 to 30 minutes or until charred on the outside and soft all the way through. Set aside to cool. Make vinaigrette by whisking together the garlic, olive oil, red wine vinegar, salt, pepper and chopped oregano. Trim the ends from the eggplant, squashes, peppers and fennel, cut in quarters lengthwise and toss in a bowl with half the vinaigrette. Grill or broil slowly until lightly golden and cooked through--about 5 to 10 minutes for squashes, peppers and eggplant, 15 minutes for fennel. Cut vegetables in 2-inch pieces and toss in remaining vinaigrette, then serve on lettuce-lined plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 74164,"Ginger Martini Ice 3 ounces vodka, any flavor 1/2 to 1 ounce ginger syrup, recipe follows 1/2 teaspoon freshly squeezed lime juice Twist of lemon or lime 1 lemon 2 cups coarsely chopped fresh ginger with peel, about 8 ounces 1 cup sugar 2 cups water Instructions: Fill a cocktail shaker or small pitcher with ice. Add the vodka, ginger syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Add twist and serve. Remove the outer peel of the lemon with a vegetable peeler, taking care not to include too much of the bitter white pith. Finely chop the lemon peel and ginger in a food processor. Transfer the lemon-ginger mixture to a medium saucepan, add the sugar and water and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to 1 week. Yield: 2 cups ","[Gewrztraminer, Riesling, Pinot Grigio, Sauvignon Blanc]" 74165,"Ale House Burgers with Red Onion Compote 1/2 cup water 1 1/4 cups beer 1/2 cup brown sugar 2 red onions, sliced Salt and freshly ground black pepper 3 pounds ground beef 1/4 cup beer 2 tablespoons grill seasoning 1/2 cup shredded Cheddar Romaine lettuce 4 hamburger rolls, toasted Instructions: For Red Onion Compote: In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely. For Burgers: In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately. Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Ale and Onion Meatloaf.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 74166,"Venison Tenderloin with Berry Sauce and Creamy Potatoes 3 medium Yukon gold potatoes Kosher salt 3 tablespoons butter, room temperature 1 teaspoon ground nutmeg 1 tablespoon heavy cream, plus more if needed Salt and freshly ground white pepper 2 venison tenderloins Salt and freshly ground black pepper 3 tablespoons grapeseed oil 1 cup red wine 1 cup demi glace 1 small red onion, halved 2 sprigs fresh thyme 1 sprig fresh rosemary 1 tablespoon juniper berries 1 teaspoon sugar 1/3 cup blueberries Salt and freshly ground black pepper 2 tablespoons butter Instructions: For the potatoes: Peel the potatoes and cut into 1-inch chunks. Place the potatoes in a large saucepan of cold, salted water. Bring the water to a boil over high heat. When the water boils, lower the heat to medium and simmer the potatoes until they're fork tender, 15 to 20 minutes. For the venison: Season both sides of the venison tenderloins with salt and pepper. Heat a large saute pan over high heat and add the oil. When the oil is hot, but not smoking, add the tenderloins. Reduce the heat to medium and sear the tenderloins on all sides, 3 to 4 minutes per side. Remove the loins from the pan and let rest until ready to serve. For the potatoes: Drain the potatoes well and transfer to a bowl. Mash the potatoes until there are no lumps. Stir in the butter, nutmeg, cream, salt, and white pepper. Stir until creamy, adding more cream if needed. You want smooth, creamy potatoes. Taste and season with more salt and white pepper, if needed. For the sauce: In a small saucepan, combine all of the ingredients, except for the blueberries and butter. Bring the mixture to a boil over medium-high heat. Lower the heat, add the blueberries, and simmer until reduced a little and thickened, 8 to 10 minutes. Remove from the heat, strain the sauce back into the saucepan, season with salt and pepper, and then whisk in the butter. Hold warm until serving. To plate: Spoon potatoes into the center of the plate. Slice the venison loin into 1/2-inch thick slices on a bias. Lay slices over potatoes. Top with sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 74167,"Zinful (Sinless) Poached Peaches with Cardamom Yogurt 1/2 teaspoon ground cardamom 2 cups vanilla yogurt, low-fat or no-fat 8 ripe peaches, peeled 2 lemons, juiced 1 bottle Zinfandel (good quality, about an $8 bottle) 1 cup sugar Instructions: Mix the cardamom into the yogurt and refrigerate until you are ready to serve. Toss the peaches with the lemon juice so they won't oxidize. Put the Zinfandel and sugar into a stainless steel pot over medium heat and bring it to a simmer. Add the peaches and simmer for about 15 minutes, covered. Remove the peaches and reduce the Zinfandel by about half, down to light syrup. Spoon the sauce over the peaches and serve with the yogurt. ","[Zinfandel, Pinot Grigio, Riesling, Moscato]" 74168,"Mini Club Tea Sandwiches 10 slices American cheese 1 loaf sliced white bread (about 20 slices)
3/4 cup mayonnaise
2 tablespoons adobo sauce, from a can of chipotles in adobo Kosher salt and freshly ground black pepper 1 head Boston lettuce, separated into leaves 20 slices cocktail tomatoes (2 per sandwich)
1 1/2 pounds store-bought carved turkey 1 avocado, sliced
7 slices cooked bacon, cut into thirds1 avocado, sliced
Sea salt
Extra-virgin olive oil, for drizzling
Instructions: Use a small round cookie cutter to cut circles out of the cheese and bread. (You may also use the rim of a small glass to create the round shape; aim to get 2 circles out of each piece of cheese.) Toast the bread until lightly toasted. In a small bowl, combine the mayonnaise, adobo sauce, and salt and pepper to taste. Stir with a spoon until combined. Assemble the sandwiches: Start by spreading the bread with the chipotle mayo; layer with a lettuce leaf (torn to match the size of the bread), 2 slices of cheese, 2 slices of tomato, some turkey, a slice of avocado and a piece of bacon. Top with a second slice of bread and skewer with cocktails forks. Sprinkle with a pinch of sea salt and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 74169,"Chocolate Chia Breakfast Pudding 2 1/2 cups lowfat (2 percent) milk 3/4 cup chia seeds
1/4 cup cocoa powder
3 tablespoons honey
1 teaspoon vanilla extract
1/3 cup granola, for serving Instructions: In a large bowl, whisk together the milk, chia seeds, cocoa, honey and vanilla. Cover and refrigerate at least 1 hour and up to overnight. Stir the pudding before spooning into bowls. Serve topped with a sprinkle of granola. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 74170,"Cranberry Vanilla Creme Brulee 16 tablespoons cranberry sauce 1 cup half-and-half 1 vanilla bean, preferably Tahitian 1/2 teaspoon pure vanilla extract 1 egg plus 8 egg yolks 2/3 cup granulated sugar 1 1/2 cups heavy cream, cold 2 tablespoons superfine sugar (see tip)* Instructions: Spoon 2 tablespoons of cranberry sauce into each of 8 (4-ounce) ramekins. Preheat the oven to 325 degrees. In a small saucepan, combine the half-and half, vanilla bean, and vanilla extract. Heat over medium heat just until scalded; do not allow the mixture to boil. Fill a large bowl with water and add ice. In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix. Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely. Stir in the heavy cream and top equally the cranberry prepped ramekins. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes. Remove the ramekins from the water and refrigerate to cool completely. Preheat the broiler, if using. Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess. Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds. Watch carefully; the sugar can burn easily. If using a torch (see Tip), pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized. Serve while the sugar is still warm.

• If using a torch, replace the superfine sugar with raw sugar, which caramelizes more successfully under a torch flame. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 74171,"Coconut Toffee Baking spray 1 1/2 cups sugar 1/2 cup water 2 cups unsweetened desiccated coconut (also called finely grated) Pinch ground cardamom Drop pink food coloring, optional Instructions: Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting). In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.) Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 74172,"Oven Roasted Shrimp with Toasted Garlic and Red cl Oil 24 large shrimp, shelled and deveined Salt and freshly ground pepper Extra-virgin olive oil 2 cloves garlic, crushed Red cl Oil, recipe follows 1 tablespoon fresh thyme leaves Toasted Garlic Chips, recipe follows Instructions: Preheat oven to 500 degrees F. Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red cl Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread. 1 cup olive oil 6 dried chiles de arbol, lightly toasted and crushed 6 cloves garlic, finely chopped Pinch salt 3 sprigs fresh thyme, leaves removed Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl. 1 cup olive oil 8 cloves garlic, thinly sliced Salt Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon to a plate lined with paper towels and season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 74173,"Gluten-Free Coconut Pineapple Strawberry Smoothies 1 cup coconut milk 1 1/2 cups fresh or frozen strawberries 1 cup fresh or canned pineapple chunks 1/4 cup unsweetened pineapple juice 2 tablespoons flax seeds Instructions: Pour the coconut milk into a clean ice cube tray (it will not fill the entire tray) and freeze at least 4 hours or up to overnight.
Add the coconut milk cubes, strawberries, pineapples, pineapple juice and flax seeds to a blender and puree until smooth. Pour into glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74174,"Jalape?o Meatloaf with ? ? ? ? ? ? ? ? ? D ? ? ? ? ? ? Y T ? a ? ? ? ? ? ? ? ? e ? ? ? ? ? ? y t ? ? | ? a ? ? ? 2 3 ? ? 1 o ? ? ? ? ? \u2013 \u2014 \u2018 \u2019 \u201a \u201c \u201d \u201e \u2020 \u2021 \u2022 \u2026 \u2030 \u2032 \u2033 \u2039 \u203a \u203e \u20ac ? ? medium jalape?o, seeded and halved 1 pound lean ground beef ? ? ? ? ? ? ? ? ? D ? ? ? ? ? ? Y T ? a ? ? ? ? ? ? ? ? e ? ? ? ? ? ? y t ? ? | ? a ? ? ? 2 3 ? ? 1 o ? ? ? ? ? \u2013 \u2014 \u2018 \u2019 \u201a \u201c \u201d \u201e \u2020 \u2021 \u2022 \u2026 \u2030 \u2032 \u2033 \u2039 \u203a \u203e \u20ac ? Kosher salt and freshly ground black pepper Instructions: Position the ? ? ? ? ? ? ? ? ? D ? ? ? ? ? ? Y T ? a ? ? ? ? ? ? ? ? e ? ? ? ? ? ? y t ? ? | ? a ? ? ? 2 3 ? ? 1 o ? ? ? ? ? \u2013 \u2014 \u2018 \u2019 \u201a \u201c \u201d \u201e \u2020 \u2021 \u2022 \u2026 \u2030 \u2032 \u2033 \u2039 \u203a \u203e \u20ac ? and lightly coat with cooking spray. Broil until a ? ? ? ? ? ? y ? ? ? ? ? \u2013 \u2014 \u2018 \u2019 \u201a \u201c \u201d \u201e \u2026 \u2032 \u2033 \u203e ? because these are the characters on the list we are most likely to use. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74175,"Hand Cookies 1 1/2 cups granulated sugar 1 1/3 cups shortening
1 teaspoon vanilla extract
1 teaspoon grated orange or lemon zest
2 whole eggs
2 1/2 teaspoons milk
4 cups all-purpose flour, plus more for dusting
3 teaspoons baking powder
1/2 teaspoon salt
4 whole egg yolks 2 drops food coloring per egg yolk, various colors
Frosting: 4 cups powdered sugar
2 sticks butter
2 tablespoons heavy cream
Dash vanilla extract
Edible decorations, for decorating
Instructions: For the cookies: Cream the granulated sugar, shortening, vanilla and orange zest thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix. Sift the flour, baking powder and salt, and then blend into the sugar mixture. Divide the dough in half, slightly flatten between two sheets of waxed paper and refrigerate, about 1 hour (or freeze for 20 minutes).
For the egg yolk glaze: While dough is chilling, separate the eggs, reserving the whites and placing each yolk into an individual small bowl. Add 4 teaspoons water and different food coloring to each yolk and combine to make the egg yolk glaze.
Roll out the dough on a lightly floured surface. Carefully cut around hands using a dull knife.
Preheat the oven to 375 degrees F.
Transfer the hand cookies to a lightly greased cookie sheet and paint the cookies (with a soft brush) with the egg yolk glazes.
Bake the cookies, about 6 minutes. Do not allow the cookies to brown.
Transfer the cookies from the oven to a wire rack to cool.
While the cookies are cooling, make the frosting: Simply combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy. If you like you can put the frosting in disposable piping bags to make decorating easier. Decorate the cookies with the frosting and any edible decorations, jewels, disco dust, sanding sugar you like. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74176,"Tomato-Leek-Bacon Tart Vegetable cooking spray 1/2 (15-ounce) package refrigerated piecrusts 1 (8-ounce) package shredded Italian three-cheese blend, divided 3 medium leeks, thinly sliced (about 1 cup) 2 tablespoons olive oil 8 plum tomatoes, sliced 1 cup loosely packed fresh basil leaves, coarsely chopped 3 garlic cloves, coarsely chopped 1/2 (2.1-ounce) package fully cooked bacon slices, chopped 1/2 cup mayonnaise 1/4 cup freshly grated Parmesan 1 tablespoon fresh lemon juice 1/2 teaspoon pepper Garnish: fresh basil sprigs Instructions: Preheat the oven to 450 degrees F. Coat a 9-inch tart pan with cooking spray. Fit piecrust into pan according to package directions. Bake for 10 minutes or until golden. Remove crust from oven; sprinkle with 1 cup of the cheese blend. Lower the oven to 375 degrees F. Saute leeks in hot oil in a skillet over medium-high heat until tender; sprinkle over crust. Arrange tomatoes over leeks; sprinkle with basil and garlic. Stir together remaining 1 cup cheese blend, chopped bacon, and next 4 ingredients in a bowl. Spoon cheese mixture over tart, spreading to edges. Bake for 25 minutes or until golden. Cut tart into 4 slices. Garnish, with basil sprigs, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 74177,"Ryder's Turkey Chili 10 to 12 dried pasilla cl peppers 4 tablespoons canola oil 1 red bell pepper, diced 1 green bell pepper, diced 1 1/2 jalapeno peppers, minced (remove seeds for less heat) 9 cloves garlic, minced 2 small red onions, diced 3 pounds coarsely ground turkey (thigh and breast meat) 3 pounds coarsely ground turkey (thigh and breast meat)
1/3 cup tomato paste 3 cups tomato sauce 1 cup low-sodium chicken broth 1 tablespoon granulated onion 2 teaspoons granulated garlic 3 tablespoons chili powder 2 tablespoons paprika 1 tablespoon ground cumin 2 teaspoons cayenne pepper Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 3 cups canned pinto beans with liquid 3 cups canned kidney beans with liquid 2 cups canned black beans with liquid Shredded Cheddar cheese, for garnish Saltine crackers, for serving Instructions: Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 74178,"Molten Chocolate Cakes with Raspberry Sauce 12 ounces semisweet chocolate, chopped, divided 2 tablespoons heavy cream 1/2 cup sugar, plus 2 tablespoons for dusting ramekins 1 cup butter, cubed, plus 2 tablespoons for ramekins 4 eggs 4 egg yolks 2 tablespoons all-purpose flour 1/4 teaspoon salt 1 teaspoon almond extract 1 pint fresh raspberries 2 tablespoons sugar 1 tablespoon Kirsch, optional Instructions: For Cakes: To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes. Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess. In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins. Using a small scoop or tablespoon, form the chilled ganache into 8 balls. Put 1 into the center of each ramekin and press down slightly to cover with the batter. (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately. For Raspberry Sauce and Garnish: Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 74179,"Crunchy Noodle Salad with Cabbage and Peanut Sauce 1 head romaine lettuce, thinly shredded 1 head white cabbage, thinly shredded 2 carrots, thinly shredded 1 package of wonton skins, sliced thin and fried, reserve some for garnish 2 green onions, thinly sliced 1/2 cup smooth natural peanut butter 1/4 cup rice wine vinegar 1 tablespoon water Pinch red pepper flakes 2 teaspoons toasted sesame oil 2 teaspoons soy sauce 1 teaspoon sugar 1/4 cup chopped cilantro leaves Instructions: Combine lettuce, cabbage, carrots, crunchy noodles and green onions in a large bowl. Whisk together peanut butter, vinegar, water, pepper flakes, sesame oil, soy sauce, and sugar in a bowl. If the dressing is still too thick you may add more water. Toss the cabbage mixture with the peanut sauce and place on a large platter. Top with extra crunchy noodles and chopped cilantro. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74180,"Grilled Avocado Stuffed with Black Bean Salsa 1 cup canned black beans (about half a 15-ounce can), drained and rinsed 2 tablespoons chopped fresh cilantro 2 tablespoons finely diced red onions 1/4 teaspoon ground cumin 2 plum tomatoes, seeded and diced 1 lime, juiced 1/2 red or green bell pepper, diced 1/2 jalapeno, finely diced Salt and freshly ground black pepper 2 medium avocados (not too ripe), sliced in half and pitted 1 tablespoon olive oil 1/2 teaspoon cl powder Salt and freshly ground black pepper Tortilla chips, for serving Instructions: Prepare a grill for medium-high heat. For the black bean salsa: Stir together the beans, cilantro, red onions, cumin, tomatoes, lime juice, bell peppers and jalapenos in a medium bowl until well incorporated. Season with salt and pepper. For the grilled avocado: Brush the cut sides of the avocados with olive oil and place on the grill cut-side down. Cook until charred, about 1 minute. Season with the cl powder and some salt and pepper. To serve, fill the cavity of each avocado with the salsa and serve with tortilla chips.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 74181,"Scalloped Potatoes and Country Ham Cooking spray 3 tablespoons unsalted butter
1 medium onion, diced
3 tablespoons all-purpose flour
2 cloves garlic, minced
Kosher salt and coarsely ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon mustard powder
2 cups goat's milk or regular milk
1/2 pound country ham, thinly sliced
1 1/2 pounds red potatoes, sliced 1/4-inch-thick on a mandoline (about 5 cups)
1 1/2 cups grated Gruyere
Sliced green onions, for garnish Instructions: Preheat the oven to 350 degrees F. Spray an 8-by-8-inch flameproof baking dish with cooking spray. In a skillet over medium heat, melt the butter. Add the onions and saute until translucent, 3 to 4 minutes. Add the flour and stir until combined. Cook 1 to 2 minutes to remove the raw flour taste. Add the garlic, 1 teaspoon salt, 1 teaspoon pepper, the cayenne and mustard powder. Whisk in the milk. Allow to cook and thicken slightly, about 3 minutes. Remove from the heat. Line the baking dish with a crisscrossed layer of country ham, then a layer of slightly overlapping potatoes, then about 2/3 cup sauce. Repeat the layering until all the ingredients are used. You should have a total of 3 sets of layers, ending with the sauce on top. Top with the Gruyere and cover with foil. Bake until the potatoes are tender, about 1 hour. Remove the foil and spoon off any fat that has pooled in the baking dish, if needed. Switch the oven to broil and broil until light golden brown, 3 to 5 minutes. Garnish with green onions before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 74182,"Chocolate Mousse 1 3/4 cups whipping cream 12 ounces quality semi-sweet chocolate chips 3 ounces espresso or strong coffee 1 tablespoon dark rum 4 tablespoons butter 1 teaspoon flavorless, granulated gelatin Instructions: Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to \bloom\ for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside. In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve. (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap) ","[Bordeaux Blend, Pinotage, Tempranillo, Barbera]" 74183,"Blushing Martini Crushed ice 6 ounces berry-flavored vodka 3 ounces raspberry schnapps 1 cup white grape juice Sugared rose petals, for garnish Instructions: Fill a large martini shaker with ice and add the vodka and raspberry schnapps. Add the grape juice and shake. Strain into 4 chilled martini glasses. Garnish with sugared rose petals. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 74184,"Funeral Potatoes: Food Network 8 tablespoons (1 stick) salted butter One 28- to 32-ounce bag frozen shredded hash brown potatoes 1 medium onion, finely diced
1/4 cup all-purpose flour
1 cup milk
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper 1 1/2 cups grated Monterey Jack cheese
1 cup sour cream
1/2 cup grated sharp Cheddar 2 cups kettle-cooked potato chips
1/4 cup grated Parmesan Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Take the potatoes out of the freezer while you are preparing the rest of the ingredients. Heat a large, deep skillet over medium-high heat, then melt 6 tablespoons of the butter in it. Add the onions and cook, stirring occasionally, until the onions start to soften, 3 to 4 minutes. Sprinkle the flour over the onions and stir to incorporate. Cook for a minute or 2 to cook out the raw flour, but do not let it color. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again if there are still lumps. Bring the mixture to a simmer and allow it to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Monterey Jack, sour cream and Cheddar. Add the hash brown potatoes and mix everything together. Transfer the mixture to the prepared baking dish. Melt the remaining 1 tablespoon butter in a small pan. Put the potato chips and Parmesan in a bowl and crush the potato chips. Pour in the melted butter and toss to coat. Sprinkle the crumbs over the top of the potatoes. Cover with foil and bake for 20 minutes, then remove the foil and continue baking until golden brown on top and bubbling around the edges, about 15 minutes more. Let rest for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74185,"Citrus Salad with Toasted Seeds and Pine Nuts 3 tablespoons sunflower seeds 3 tablespoons sesame seeds 3 tablespoons pine nuts 1 tablespoon grated shallot 2 teaspoons apricot preserves or marmalade or good quality honey 1 teaspoon Dijon mustard 1 tablespoon lemon or orange juice 2 tablespoons white wine vinegar 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 2 heads Bibb lettuce, cleaned and dried and torn 4 sprigs fresh tarragon, leaves stripped and roughly chopped 1 navel orange, peeled and sections removed with a paring knife (supreme) 1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme) Instructions: Gently toast the sunflower and sesame seeds with the pine nuts in small pan over medium heat. Combine the shallot, preserves or honey, Dijon, juice and vinegar. Whisk in the extra-virgin olive oil to emulsify and season with salt and pepper. Combine the lettuce with the tarragon, orange and grapefruit sections, dress with the seeds and dressing just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74186,"Braised Chuck Roast 3 pounds chuck roast Kosher salt and freshly ground black pepper 2 tablespoons duck fat 3 large Spanish onions, chopped 1 pound carrots, chopped 6 ribs celery, chopped 8 cloves garlic, minced 1 tablespoon fresh thyme 3 bay leaves 1 teaspoon rosemary 2 cups good red wine 4 cups veal stock 2 tablespoons tomato paste 1 1/2 tablespoons butter 1 1/2 tablespoons all-purpose flour Mashed potatoes, polenta or roasted vegetables, for serving, optional Instructions: Preheat oven to 350 degrees F. Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside. Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily. Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat) After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot. In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy. Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat. Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 74187,"Celeriac Puree 3 heads celeriac, approximately 2 1/2 to 3 pounds 1 tablespoon olive oil 4 cloves garlic, peeled and sliced 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 5 cups water 2 tablespoons unsalted butter 1/4 cup heavy cream Instructions: Brush excess dirt off of the celeriac. Cut off the bottoms and tops, cut into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Cut into 1/2-inch thick dice. Heat the olive oil in a 4-quart saucepan over low heat just until it shimmers. Add the celeriac, garlic, salt and pepper and cook, stirring frequently, just until it begins to soften, approximately 5 minutes. Increase the heat to medium-high and add the water. Bring to a boil and cook until the celeriac is tender and easily pierced with a fork, approximately 20 minutes. Drain the celeriac through a colander and return to the pot. Using a stick blender, puree until no lumps are present, approximately 1 minute. Place the butter and heavy cream into a microwave proof bowl and heat just until the butter is melted, approximately 45 seconds. Add the cream and butter and continue to puree with the stick blender for another minute. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 74188,"Sal's Rice Balls (Arancini) 24 ounces canned plum tomatoes 1/4 cup extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/2 pound ground beef
1/2 pound ground pork
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces frozen peas
3 1/2 quarts chicken stock 1 stick (8 tablespoons) unsalted butter
1 tablespoon kosher salt
1/4 teaspoon saffron
1 pound arborio rice
8 ounces grated pecorino cheese Pinch of black pepper
1 pound plain breadcrumbs 6 ounces grated pecorino cheese
1/2 tablespoon kosher salt
1/4 teaspoon black pepper 4 large eggs, beaten
1 pound all-purpose flour
1 pound shredded mozzarella
1 gallon canola oil
Instructions: For the filling: Crush the tomatoes with an immersion blender. In a 4-quart pot, heat the olive oil over medium heat. Add the onions and saute for 3 minutes. Add the carrots and celery and cook until tender. Add the beef and pork and cook, breaking up the meat with a spoon, until browned. Add the crushed tomatoes, increase the heat and bring the mixture to a boil. Add the salt and pepper, reduce to a simmer and let cook for 20 minutes. Add the peas and simmer for 10 more minutes. Remove from the heat and spread on a baking sheet to cool. For the rice: In a 6-quart pot, bring the chicken stock, butter, salt and saffron to a boil. Add the rice and simmer, uncovered, stirring 2 or 3 times, until tender and the liquid is absorbed, about 25 minutes. Remove from the heat and add the grated pecorino and black pepper. Stir to mix well. Spread on a baking sheet to cool. For the breading: In a large bowl, combine the breadcrumbs, pecorino, salt and pepper. For assembly: Place the eggs in a shallow bowl and the flour in another shallow bowl. Scoop some rice into 1 hand to make a half a ball. Add 1 teaspoon of the meat filling and 1 teaspoon of the shredded mozzarella. Add more rice on top to form into a ball. Dredge the rice ball in the flour, then the beaten egg and then in the seasoned breadcrumbs. Repeat and assemble more balls with the remaining rice, filling and breading. Heat the oil in a large pot or deep fryer to 350 degrees F. Fry the rice balls, in batches if necessary, until golden, about 3 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 74189,"Pepperoni Pizza Roll-Ups with Whipped Garlic Butter Dipping Sauce 1 (19.2 - ounce) package Farm Rich? Pepperoni Pizza Roll-Ups 4 garlic cloves, minced 12 tablespoons (1 1/2 sticks) butter, softened and divided 1 tablespoon of parsley, chopped 1 teaspoon of salt Instructions: Prepare Farm Rich? Pepperoni Pizza Roll-Ups according to package directions and keep warm. In a small saucepan over medium heat, saute garlic and 4 tablespoons butter for 2-3 minutes, stirring often. Remove from heat and allow to cool for a minute. In a medium sized mixing bowl, slowly whisk in the sauteed garlic and butter with the softened butter until it becomes a creamy consistency. Stir in the parsley and salt and serve alongside warm Farm Rich? Pepperoni Pizza Roll-Ups for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 74190,"Crispy \Oysters Rockefeller
1/2 cup fresh tarragon leaves 1/2 cup baby spinach leaves
1 cup panko breadcrumbs 2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced 1/4 cup freshly squeezed lemon juice (from 1 large lemon) 1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 cup chopped fresh parsley
Grapeseed oil, for frying (about 3 cups)
1 large egg 1 dozen oysters, shucked and drained on a paper towel-lined plate (rinse and reserve shells) Instructions: In a food processor, place the tarragon and spinach and pulse 1 to 2 times to coarsely chop. Add the panko and pulse until completely combined with the tarragon and spinach (it should look like green bread crumbs). Transfer the mixture to a medium bowl and set aside. In a small saute pan set over medium-high heat, add the olive oil and pancetta and cook until the pancetta is golden-brown and crispy, about 4 minutes. Remove the pan from the heat and add the lemon juice, sugar and salt, stirring with a wooden spoon until the sugar is dissolved. Add the parsley and set aside. Pour enough grapeseed oil into 10-inch saute pan to fill it by 1/3 inch. Heat the oil over medium heat to 350 degrees F or until a few breadcrumbs sprinkled in the pan sizzle immediately but do not burn. Lightly beat the egg in a medium bowl. Add the oysters to the egg and toss gently to coat. One by one, lift them out of the egg and place them in the herb breadcrumbs. Again toss gently to make sure the oysters are coated all around, pressing gently to adhere. Place the breaded oysters, one at a time, into the hot oil. You should be able to fry about 6 at a time. Fry until golden brown, about 1 minute. Flip the oysters and cook another 1 minute to brown on the other side. Remove from the oil with a slotted spoon and drain on a paper towel-lined plate. Repeat the process with the remaining oysters. Place one oyster in each half shell and spoon some of the pancetta vinaigrette over the top. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 74191,"Sweet Potato and Beet Chips with Garlic Rosemary Salt 2 sweet potatoes 2 beets 1 garlic clove, minced 1 teaspoon very finely minced fresh rosemary leaves 2 tablespoons salt 10 cups vegetable oil Instructions: Special Equipment: V-slicer or mandoline, deep-fry thermometer Wash the vegetables and dry very well. Set aside. In a small bowl combine the garlic, rosemary and salt. Set aside. Warm the oil in a large pot over high heat to 350 degrees F. Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick. When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes. Transfer to a serving plate. Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 74192,"Sauteed Bay Scallops with Lemon Butter 1 pound bay scallops 2 tablespoons olive oil 3 tablespoons unsalted butter Juice of 1 lemon 1/4 cup chopped fresh parsley Freshly ground black pepper Instructions: Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side. Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley. Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 74193,"Bourbon Balls 2 tablespoons unsweetened cocoa 1 cup (about 4 ounces) powdered sugar, plus more for rolling
1/4 cup bourbon
2 tablespoons light corn syrup
2 cups crushed vanilla wafers (about 40 wafers)
1 cup finely chopped pecans or walnuts
Instructions: Sift the cocoa and 1 cup powdered sugar into a medium bowl. Combine the bourbon and corn syrup and add to the cocoa mixture. Stir in the crushed wafers and pecans, mixing until well blended. Shape the mixture into 3/4-inch balls; roll in powdered sugar. Cover and chill at least 20 minutes and up to 2 weeks. ","[Burgundy, Port, Tawny Port, Sherry]" 74194,"Fried Chicken Sandwich with Gochujang Glaze 6 tablespoons gochujang (Korean cl paste) 1/4 cup dark brown sugar
3 tablespoons rice wine vinegar
1 teaspoon gochugaru (Korean cl flakes)
4 boneless, skinless chicken breasts
About 48 ounces vegetable oil, for frying 2 large eggs
1 cup buttermilk
1 1/2 cups cornstarch
1/2 cup self-rising flour
1/2 cup mayonnaise 1 teaspoon finely grated fresh ginger
1 teaspoon soy sauce
1 teaspoon rice wine vinegar
1/2 cup (1 stick) unsalted butter 4 large sesame seed buns, lightly buttered and toasted
1 cup drained kimchi, thinly sliced
Sesame seeds, for garnish
Instructions: For the marinade and chicken: In a medium bowl, whisk together the gochujang, brown sugar, vinegar and gochugaru. Transfer 1/4 cup of the mixture to a zip-top bag holding the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 4 hours or up to overnight. Reserve the remaining mixture to make the gochujang glaze (refrigerate if the chicken is marinating overnight). In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F. In a pie dish or shallow bowl, whisk together the eggs and buttermilk. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create little crispy, craggily bits. Remove the chicken from the marinade and discard the marinade. Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Working in batches if necessary, gently drop the chicken into the oil. Cook until the internal temperature of the chicken is 160 degrees F, 8 to 10 minutes. (With the carryover time, it should go up to 165 degrees F.) For the ginger mayo: Whisk the mayo, ginger, soy sauce and vinegar together. To serve: In a small saucepan, melt the butter over medium heat. Whisk the butter into the bowl of the reserved marinade until smooth. Spread each bun top with the ginger mayo. Top with some kimchi. Toss the chicken in the glaze and place on the bun bottoms. Sprinkle the chicken with sesame seeds. Close the sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 74195,"Avocado Roast Corn Nachos 1-ounce olive oil 8 ounces red onion, peeled and sliced 2 cloves garlic, minced 4 avocados, peeled and diced 1/2-ounce cilantro, chopped 1 jalapeno pepper, stemmed, cored, diced small 4 ounces roasted corn kernels (roasted on the cob) 4 ounces black beans, cooked, drained 1 ounce fresh lime juice fresh 1 teaspoon kosher salt 12 corn tortillas, cut in 2-inch round pieces 2 ounces queso cotija, grated Instructions: On a sheet pan lay out red onions rings and coat with olive oil. Season with salt and grill onions until soft and tender. After chilling, dice small. In a medium mixing bowl mix together red onions, garlic, avocado, cilantro, jalapeno, corn kernels and black beans. (being careful not break up avocados). Season with lime juice and kosher salt. Chill and set aside. Drop tortillas into 350 degree frying oil. Press each tortilla down with 2-ounce ladle to form a cup. Do them one by one. Remove with slotted spoon. On a tray or 8 plates lay out tortilla cups. Then fill cups with avocado roast corn salad and garnish with queso cotija. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 74196,"Marinated Grilled Shrimp Cocktail 1 pound large prawns (size 16 to 20 or larger), shells on 1/2 cup citrus olive oil 2 tablespoons minced red onion 1 teaspoon minced garlic 2 tablespoons finely chopped fresh cilantro leaves 2 tablespoons fresh lemon juice 4 bamboo skewers, soaked in water for 20 minutes, or metal skewers Salt and freshly ground black pepper Citrus Aioli, optional, recipe follows Instructions: Cut along the back about 1/4-inch deep through the shell of each prawn to remove the vein. Put prawns in a shallow, non-aluminum baking dish. In a small bowl, whisk together citrus oil, onion, garlic, cilantro, and lemon juice. Pour over prawns, cover, and let marinate, refrigerated, 1 to 4 hours. Preheat grill or broiler. When ready to cook, thread prawns on skewers and discard marinade. Season with salt and pepper, to taste, and grill or broil, turning once, until just done, 2 to 3 minutes. Shrimp can be served warm or at room temperature. They are delicious on their own or with Citrus Aioli. Cook's Note: Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill. 2 cloves garlic Coarse salt 1 cup prepared mayonnaise 2 lemons, zested 1 lemon, juiced Freshly ground black pepper Using a mortar and pestle, or on a cutting board, finely mash the garlic cloves with a pinch of salt. In a bowl, mix the garlic paste with remaining ingredients and serve. Keep refrigerated until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 74197,"Pineapple Chicken Stir Fry 2 tablespoons olive oil 2 tablespoons salted butter
2 pounds boneless skinless chicken thighs, cubed into bite-size pieces
1 green bell pepper, diced
1 red bell pepper diced
4 scallions, sliced, whites and greens divided
2/3 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 tablespoon grated fresh ginger
2 teaspoons cl paste, plus more to taste
2 cloves garlic, pressed
One 20-ounce can diced pineapple, drained and juice reserved
1/4 cup fried onions, such as French's 1/4 cup chopped peanuts
1 tablespoon sesame seeds 1 teaspoon cl-lime seasoning, such as Tajin
Cooked brown rice, for serving
Instructions: Place a large skillet over medium-high heat. Add the oil and butter. When the butter is melted and the oil is hot, add the chicken, bell peppers and the whites of the scallions. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Meanwhile, make the sauce. Add the soy sauce, rice vinegar, cornstarch, ginger, cl paste, garlic and 2 tablespoons of the reserved pineapple juice to a mason jar. Secure the lid and shake until mixed thoroughly, then set aside. Mix together the fried onions, peanuts, sesame seeds and cl-lime seasoning in a small bowl. Set aside. When the chicken has cooked through, add the drained pineapple and stir to combine. Give the sauce a final shake and add it to the skillet. Allow the sauce to come to a boil and thicken, about 1 minute. Serve over the rice, garnishing with the peanut mixture and reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 74198,"Round 2 Recipe - Nicoise Salad with Lemon Garlic Vinaigrette 1 lemon, juiced and zested 1 teaspoon finely chopped garlic 1/4 cup canola oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley 1 head butter lettuce, washed and torn Half reserved red onion, from Crispy Wonton Cups with Tuna Salad, thinly sliced Reserved snow peas, from Crispy Wonton Cups with Tuna Salad 2 tablespoons slivered almonds 1 tablespoon capers, drained 1 (5-ounce) can chunk light tuna, drained Reserved 2 hard boiled eggs, from Ham and Egg Tea Sandwiches, sliced in half Instructions: In a small bowl, whisk together the lemon juice, zest, garlic, oil, and parsley and season with salt and pepper. Set aside.
Put the snow peas in boiling water for 2 minutes, and then shock them in cold water to stop them from overcooking.
In a large bowl, put the lettuce, onions, and snow peas and toss with the vinaigrette. Top with the almonds, capers, tuna, and sliced eggs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74199,"Peanut Noodle Bowls with Chicken 6 to 8 ounces cellophane noodles 1/4 cup creamy peanut butter 2 tablespoons fish sauce 2 limes, juiced One 2-inch piece fresh ginger, peeled and sliced 2 cups chopped rotisserie chicken (skin removed) 1/2 English cucumber, thinly sliced 2 medium carrots, grated 2 cups pea shoots or sprouts, cut into 2-inch pieces 1 red jalapeno or Fresno cl, thinly sliced (seeded for less heat, if desired) 1 cup chopped fresh cilantro, mint and/or basil Instructions: Put the noodles in a large bowl and cover with boiling water; let stand for 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl. Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat. Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74200,"Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato 5 big leeks, outer leaves trimmed back, washed Olive oil 3 good knobs butter, divided 3 cloves garlic, peeled and finely sliced A few sprigs fresh thyme, leaves picked A small wineglass white wine Sea salt and freshly ground black pepper 1 pint good-quality vegetable or chicken stock 12 slices ham, preferably Parma 2 (8-ounce) packages fresh lasagne sheets All-purpose flour, for dusting 2 handfuls freshly grated Parmesan, plus extra for serving 1 small handful dried porcini mushrooms 1/2 ciabatta bread, preferably stale, cut into chunks Sea salt and freshly ground black pepper Olive oil 2 cloves garlic, crushed 1 sprig fresh rosemary Instructions: Halve the leeks lengthways and cut at an angle into 1/2-inch slices. Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks. Move the leeks around so every piece gets coated. Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of Parma ham, place a lid on the pan and cook gently for 25 to 30 minutes. Once the leeks are tender, take the pan off the heat. Whiz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and the rosemary and cook for a minute, then fry the bread crumbs in the oil until golden and crisp. Keep shaking the pan - don't let the bread crumbs catch on the bottom. Drain on paper towels, discard the rosemary and garlic and allow the bread crumbs to cool. Bring a big pan of salted water to the boil. Lay the lasagne sheets on a clean working surface and sprinkle with a little flour. Place the sheets on top of each other and slice into 1/2-inch strips. Toss through your fingers to shake out the pappardelle, then cook in the boiling water 2 minutes or until al dente. Remove the Parma ham from the saucepan, slice up and stir back into the leeks. Season to taste with salt and pepper, then stir in the Parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, and add the pasta to the leeks. Add a little of the cooking water if need be, to give you a silky, smooth sauce. Serve quickly, sprinkled with some pangrattato, extra Parmesan and any leftover thyme tips. Serve the rest of the pangrattato in a bowl on the side. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Barbera, Gavi]

" 74201,"Fennel and Fingerling Confit 1 pound small fingerling potatoes 1 bulb fennel, cut into 1/4-inch wedges 1 small red onion, cut into 1/2-inch rings 3 cloves garlic, smashed 1 small thyme bundle 4 bay leaves 1 quart extra-virgin olive oil Kosher salt 1 bunch chives, finely chopped Instructions: In a medium saucepan combine the fingerlings, fennel, red onions, garlic, thyme and bay. Add olive oil to cover. Season with salt. Bring the pan to a medium heat and cook VERY gently for 45 minutes. Strain the veggies from the oil, reserving the oil for another use. Season the veggies with more salt if needed and garnish with the chives. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74202,"Creamy Potatoes with Cabbage 1/2 cup olive oil 1 clove garlic, smashed and peeled
1 medium onion, chopped
Kosher salt
1 small head savoy cabbage, cut into 1-inch pieces
1 pound Yukon gold potatoes, peeled and quartered
3 1/2 to 4 cups chicken broth, homemade preferred
2 tablespoons chopped chives
Instructions: Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74203,"Thanksgiving Turkey Brine 6 quarts tap water 1 pound kosher salt 1 cup molasses 2 cups honey 1 cup soy sauce 1 tablespoon dried red pepper flakes 1 tablespoon dried sage Large bunch fresh thyme 2 heads garlic broken into individual cloves, unpeeled 5 pounds ice cubes 14 to 18-pound turkey, cleaned, innards removed 1 pound unsalted butter, softened 2 lemons, zested Instructions: In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend. Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients. Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours. Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts. Preheat the oven to 350 degrees F. Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74204,"Sous Vide Pork Chop 4 ounces brown sugar 2 ounces ground cumin 2 ounces granulated garlic 2 ounces dry oregano 2 ounces smoked paprika 2 ounces ground black pepper 2 ounces kosher salt 1 pound butter, at room temperature 2 ounces garlic, chopped 2 ounces shallots, chopped 1 ounce dry parsley 4 tea bags 1 1/2 cups granulated sugar 1 1/2 pounds red potatoes Kosher salt and ground black pepper 3 tablespoons olive oil 1 1/2 pounds Brussels sprouts 3 tablespoons olive oil Kosher salt and ground black pepper Three 16-ounce bone-in pork chops 3 ounces fresh rosemary sprigs Kosher salt and ground black pepper 6 ounces olive oil 18 ounces Pineapple Curry Chutney, recipe follows 3 ounces extra-virgin olive oil 10 cloves garlic, tops trimmed 1 yellow onion, medium dice 1 red bell pepper, medium dice 1 poblano pepper, medium dice 8 ounces rice wine vinegar 6 ounces canned pineapple juice 10 ounces brown sugar 1 ounce fresh ginger, peeled and finely chopped 1 pineapple, peeled, cored and cut into small chunks Instructions: For the dry rub: Combine the brown sugar, cumin, granulated garlic, oregano, smoked paprika, pepper and salt in a bowl and mix well. For the hotel butter: Combine the butter, garlic, shallots and parsley in a bowl and mix well. Using deli or wax paper, make the mixture into a log and freeze. Slice the frozen hotel butter log into 2-ounce rounds. For the sweet tea: Combine the tea bags, granulated sugar and 2 cups water in a pot and bring to a boil. Boil for 5 minutes, then let cool. Pour into an ice cube container and freeze. For the roasted red potatoes: Boil the potatoes in salted water until cooked to fork-tender. Rinse with cold water and cut into quarters. Preheat the oven to 475 degrees F. Toss the potatoes with the olive oil, salt and pepper and roast in a pie pan until golden brown. For the roasted Brussels sprouts: Preheat the oven to 475 degrees F. Toss the Brussels sprouts with the olive oil, salt and pepper in a pie tin and roast for approximately 25 minutes. For the pork chops: Pat the pork chops dry and apply 6 ounces of the Dry Rub to both sides; place in a vacuum bag, along with the rosemary sprigs, 6 ounces of the Hotel Butter and 6 ounces of the Sweet Tea. Vacuum-seal the contents in the bag. Refrigerate the bag for at least 24 hours or up to 48 hours. Set up a sous vide machine for 135 degrees F and cook the bag for 3 hours. Preheat the oven to 475 degrees F. Remove the pork chops from the bag, apply more dry rub and place in a pie tin. Season and sear the pork chops in the oil in the oven (see Cook's Note), 4 minutes per side. Plate the potatoes, Brussels sprouts and pork chops, topping the chops with the Pineapple Curry Chutney. Preheat a 6-quart pan, adding the oil, garlic, onion, bell pepper and poblano pepper and brown lightly. Add the vinegar, pineapple juice, brown sugar and ginger. Reduce by half, then add the fresh pineapple. Cook until the chutney starts to thicken, then set aside. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Tempranillo]" 74205,"Chocolate Cookies with Peanut Butter and Banana Chips 8 tablespoons (1 stick) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 cup all-purpose flour (See Cook's Note) 1/4 cup unsweetened cocoa powder (not Dutch Process) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup peanut butter chips 1/2 cup roughly chopped banana chips Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the peanut butter chips and banana chips. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 74206,"Apple Baklava 1 pound thawed filo dough 1 cup melted butter 2 lemons juiced and zested 4 tablespoons honey 2 teaspoons cinnamon 3 cups diced Granny Smith apples 2 cups chopped toasted walnuts 2 cups chopped toasted pistachios 1 1/2 cups sugar 1/2 cup honey 1 pint water 1 lemon rind Instructions: On a sheetpan lined with parchment paper, lay down 1 sheet of filo and brush with butter. Repeat process with 3 more sheets. Cover remaining sheets with damp towel and set aside. To make filling place the lemon juice and zest, honey, cinnamon, apples, and chopped nuts and gently heat for 3 minutes set aside to cool. Spread 1/3 of mixture onto buttered filo stack. Top apple mixture with another stack of buttered filo. Repeat process until mixture and filo is gone (there should be 3 layers). Bake in a preheated 350 degree oven for 1 hour. Mix sugar, honey, water and lemon and bring to simmer. Remove lemon rind and pour over baklava. Let soak overnight, cut into squares and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 74207,"Kartoffel and Verenika 5 egg yolks 1/2 cup muffin mix 2 cups vegetable oil 1 onion, sliced 2 potatoes, boiled and mashed Fine salt and freshly ground black pepper 1 cup salad croutons 1 cup sour cream Instructions: Combine egg yolks and muffin mix and knead well. The mixture should be a smooth dough consistency. In a medium saucepan, cook the onions in vegetable oil until soft, about 8 minutes. Remove from heat. Strain the onions, reserving the oil and the onions separately. In a mixing bowl, mix mashed potatoes, 4 tablespoons of the onion flavored oil, salt, and pepper, to taste. With rolling pin, roll dough to 1/8-inch thick, and cut into 2-inch square shaped pieces. Add dollop of potato filling to center, close the 4 corners of the dough, and pinch shut. Bring a large pot of salted water to a boil. Add the Kartoffel and Verenika and boil gently for 10 minutes. Drain. To serve, sprinkle with sauteed onions and croutons. Top with sour cream. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 74208,"Chicken Scarpariello with Soft Parmigiano Polenta Extra-virgin olive oil 1/2 chicken, cut into 4 pieces (chicken breast with drum attached, cut in half, thigh and leg) Kosher salt 8 ounces fennel sausage, cut into bite-size pieces 1/2 Spanish onion, cut into 1/4-inch slices 3 cloves garlic, smashed and finely chopped 1/4 cup hot cherry pepper juice, from the jar 1/4 cup white wine 1 cup chicken stock, plus a little more if needed 4 or 5 quartered hot cherry peppers 1 sprig fresh oregano, leaves picked and chopped Soft Parmigiano Polenta, for serving, recipe follows 2 cups milk 1 bay leaf Kosher salt 1 cup quick cooking polenta 1 cup grated Parmigiano
1/4 cup mascarpone cheese Instructions: Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Sprinkle the chicken generously with salt and add to the pan, skin-side down, in an even layer. Brown the chicken well on both sides. Once the chicken is brown on all sides, remove it from the pan and reserve. Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil. Add the sausage to the pan that the chicken was browned in. Brown the sausage well. Add the onions and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the cherry pepper juice and wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the chicken, skin-side up, to the pan and add the chicken stock and cherry peppers. Bring to a boil, reduce to a simmer and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much. Stir in the oregano just before serving. Taste and adjust the seasoning if needed. The finished dish should be slightly soupy, spicy and delicious. Serve over the Soft Parmigiano Polenta. In a medium saucepan, bring the milk, 2 cups water and the bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT!
When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 5 minutes over medium, medium-low, adding water if the polenta becomes too thick to loosen it up. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Taste and adjust seasoning as needed. Serve immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top. To reheat, add a little water to the polenta and heat over low to medium heat, stirring constantly to prevent burning. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 74209,"Yellowtail Ceviche 8 ounces yellowtail, medium diced 1 tablespoon diced red pepper 1 diced yellow pepper 1 tablespoon chopped cilantro leaves 1 jalapeno, minced 2 limes, juiced 1 tablespoon coconut milk 1 shallot, minced 1/2 cucumber, hollowed into 4 serving cups Instructions: Mix all ingredients except for cucumber and let marinate for 10 minutes. Divide evenly into the 4 cucumber cups and serve. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 74210,"Grilled Lamb Chops with Olive Tapenade 8 to 12 (2-inch thick) T-bone lamb chops 2 sprigs fresh mint, torn or roughly chopped 2 sprigs fresh parsley, torn or roughly chopped 2 sprigs fresh rosemary, torn roughly chopped 2 sprigs fresh thyme, torn or roughly chopped 1 bay leaf 1 lemon, cut in half and squeezed 1/2 teaspoon kosher salt
4 rounds freshly cracked black pepper
1/2 cup extra-virgin olive oil, plus extra for grilling 2 cups pitted kalamata olives 3 tablespoons orange zest 3 tablespoons fresh parsley leaves, rinsed and patted dry 1 anchovy fillet, packed in oil 1 small Anaheim cl, seeded, membrane removed and finely minced 3 to 4 tablespoons extra-virgin olive oil 1 tablespoon orange juice Kosher salt and freshly cracked black pepper 1/2 cup torn fresh mint leaves, for garnish Instructions: For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and cl until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side. ","[Syrah, Grenache, Tempranillo, Barolo]" 74211,"Garlic Yukon Gold Mashed Potatoes 1 pound Yukon gold potatoes, quartered 1 clove garlic
Kosher salt
3/4 cup heavy cream 1/2 stick (4 tablespoons) cold butter, cut into 5 pats
Instructions: Place the potatoes and garlic in a large saucepan. Cover with 1 to 2 inches cold water and season generously with salt; the water should taste like the sea. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender; it will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan and remove from the heat. While the potatoes are still hot, add one-third of the cream and the butter and stir vigorously into the potatoes. Repeat this process with the remaining cream until you achieve a velvety and smooth consistency. Taste the potatoes for seasoning and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 74212,"How to Make Homemade Butter Cookies | The Best Butter Cookies 2 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks (16 tablespoons) good-quality unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1/4 cup turbinado sugar
Instructions: Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74213,"Crispy White Corn Brook Trout with Papaya Sauce and Papaya-Tomatillo Relish 2 fresh papaya, peeled, seeds removed and finely diced 2 tomatillos, finely diced 1/4 cup finely chopped red onion 2 cloves finely chopped garlic 1 jalapeno, finely chopped 1 tablespoon honey 1/4 cup fresh lime juice 1 tablespoon olive oil 2 tablespoons coarsely chopped cilantro Salt and freshly ground pepper 3 tablespoons olive oil 1 Spanish onion, coarsely chopped 1 tablespoon coarsely chopped garlic 1/4 cup red wine vinegar 2 ripe papayas, peeled, seeds removed and coarsely chopped 2 tablespoons honey Salt and freshly ground pepper 2 cups rice flour Salt and freshly ground pepper 3 large eggs 3 tablespoons milk 2 cups white cornmeal 4 (8 ounce) whole trout, scaled and gutted 6 tablespoons vegetable oil Instructions: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the wine and cook until reduced by half. Add the papaya and cook until soft. Place mixture in a blender and blend until smooth. Season with honey and salt and pepper to taste. Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper. Preheat oven to 375 degrees F. Season trout with salt and pepper, dip into rice flour, then egg mixture then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 2 trout at a time until golden brown on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 74214,"Mermaid Refresher 1/2 cup seltzer 1/2 cup blue punch, such as Hawaiian Punch 2 tablespoons pineapple juice
2 tablespoons lemonade
1 maraschino cherry, for garnish 1 lemon slice, for garnish Instructions: Add the seltzer, blue punch, pineapple juice and lemonade to a cup and stir. Skewer the cherry and lemon slice on a cocktail umbrella and top the drink with it. ","[Prosecco, Moscato, Sauvignon Blanc]" 74215,"Brussels Sprouts with Bacon 3 pounds medium Brussels sprouts 2 tablespoons vegetable oil 8 thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips 2 teaspoons apple cider vinegar 1/2 teaspoon kosher salt, plus more as needed Freshly ground black pepper Instructions: Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.) Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74216,"Silver Dollar Pancakes 1-1/4 cups Eagle Mills? All-Purpose Unbleached Flour with Ultragrain? 1 teaspoon baking soda 4 tablespoons Fleischmann's? Original-stick, divided 1/2 cup fat free milk 1 cup vanilla nonfat yogurt with low-calorie sweetner 1/2 cup Egg Beaters? Original Instructions:

1. Combine flour and baking soda in large bowl. Melt 2 tablespoons of the Fleischmanns; add to flour mixture with milk, yogurt and Egg Beaters. Stir just until well blended.
2. Melt 1/2 tablespoon of the Fleischmann's in large nonstick skillet over medium high heat . Spoon a tablespoon of batter, for each pancake, into skillet. (Makes about 6 pancakes per skillet.) Cook until bubbly; turn and cook until lightly browned on both sides. Repeat three more times with remaining Fleischmann's and batter. Serve hot. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 74217,"Mediterranean Mixed Vegetable Gratin 1 pound fresh plum tomatoes 1/2 pound large red bliss potatoes 1 large red onion 1 large red peppers 1 large yellow pepper 1/2 pound small Italian eggplants 1 large fennel bulb 1/3 cup olive oil 2 cloves garlic, finely chopped 1/4 fresh mint leaves 1 cup bread crumbs 1/4 cup grated Parmesan cheese Salt Freshly ground black pepper Instructions: Preheat an oven to 350 degrees. Wash all of the vegetables, drain and dry. Slice the tomatoes into rounds 1/4-inch thick. Cut the potatoes, leaving the skin on, into equally sized rounds. Peel the onion, leaving whole, cut into thin round slices. Cut the pepper in half, remove and discard the seeds and ribs, and cut into a thin julienne. Leave the skin on the eggplant and cut into thin round slices. Trim the top of the fennel bulb and slice the fennel on a vegetable slicer into thin slices beginning at the base and continuing up to the top. Using a large ceramic vegetable gratin dish, brush the bottom of the dish with some of the olive oil. Lay the sliced tomatoes on the bottom of the dish in single layer overlapping where necessary. Season this and each succeeding layer of vegetables with salt and pepper as you go to ensure balanced flavors. Lay the potatoes on top of the tomatoes, season and continue with a layer of onion. Combine the peppers and lay the peppers over the onion layer. Next add a layer of eggplant and finally a layer of thinly sliced fennel remembering to carefully season each vegetable layer. Drizzle 3 tablespoons of olive oil over the top layer of vegetables and place the dish into the oven. Bake for 45 minutes. While the gratin is baking, combine the remaining olive oil with the garlic, mint, bread crumbs, cheese and season with a fresh grind of black pepper. After the vegetables have cooked for 45 minutes, remove from the oven, sprinkle the bread crumb mixture over the top and return to the oven for another 15 minutes or until the top browns to a golden color. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 74218,"Caruru 2 tablespoons olive oil 2 pounds small okra pods, topped, tailed, and cut into small pieces Salt and freshly ground black pepper 3 tablespoons ground dried shrimp (see Note 1) 1 pound jumbo shrimp, peeled and deveined 1/3 cup roasted peanuts 2 tablespoons dende oil (see Note 2) 1 medium onion, very finely chopped 2 cloves garlic, minced 1 teaspoon red cl flakes 3/4 cup water 1 bunch cilantro, leaves only, finely chopped Dash of tabasco Cooked white rice, for serving 12 cooked jumbo shrimp, for garnish 1 red bell pepper, stemmed, seeded, and cut into fine julienne for garnish Whole sprigs of cilantro, for garnish Wedges of lemon, for serving Instructions: In a medium heavy skillet, heat the olive oil over high heat. Add the okra and toss constantly until seared and golden, about 2 minutes. Remove from the heat, season to taste with salt and pepper and set aside. In the bowl of a food processor, combine the ground dried shrimp with the fresh shrimp and peanuts. Pulse, scraping down the sides of the bowl as necessary, until the mixture forms a chunky paste. In a large, heavy skillet heat the Dende oil over medium heat. Add the onion, garlic and cl flakes and cook, stirring frequently, for 2 to 3 minutes, until golden. Add the shrimp paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to mix. Pour in the water and bring to a simmer. Reduce the heat to low and simmer the Caruru gently for 30 minutes, stirring occasionally. The mixture will be quite thick. Stir in the reserved okra, cilantro and tabasco and cook for 2 minutes more, until the okra is heated through. Serve over white rice, garnished with the cooked jumbo shrimp, red pepper julienne, cilantro sprigs and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 74219,"Coconut Flan 1/2 cup sweetened coconut flakes 3/4 teaspoon ground cinnamon 1 1/4 cups sugar
   One 15.5-ounce can coconut milk 1 cup evaporated milk 5 eggs, beaten 1/2 teaspoon salt 1 teaspoon vanilla extract Instructions: Heat oven to 350 degrees F. Mix together coconut flakes and 1/4 teaspoon cinnamon on a sheet tray and toast coconut until edges are golden, stirring occasionally. In a small saucepan on medium heat, melt 1/2 cup of the sugar until it becomes a golden brown caramel. Working quickly and with purpose, before the caramel hardens, pour the syrup into the pie plate, tilting the plate to completely cover the bottom. In another small saucepan, bring the coconut milk and evaporated milk to a simmer. In a large bowl combine the remaining sugar, cinnamon, eggs, salt, and vanilla. Pour a little of the milk mixture into the bowl and whisk well to temper the eggs. Whisk in a little more milk, then pour the entire egg mixture into the pot. Strain custard then pour into pie pan. Place pie pan inside a roasting pan. Fill pan with hot water to about an inch up the side of the pie pan. Bake until the center sets, about 45 to 50 minutes. Remove custard from oven and let cool 1/2 hour in the water bath. To serve, invert custard onto a serving plate. Top with toasted coconut and slice into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74220,"Spice Rubbed Lamb Chops with Green Beans 1 pound fresh green beans 1 small shallot, thinly sliced 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 a lemon, juiced 2 tablespoons pine nuts, toasted 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon freshly ground cloves 1 teaspoon freshly ground nutmeg 1/2 teaspoon ground cinnamon 8 loin lamb chops Instructions: Preheat the oven to 325 degrees F. Bring a saucepan of water to a boil and salt it generously. Add the green beans, and cook until crisp-tender, 4 to 5 minutes. Just before beans are done toss in the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste. Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve. ","[Rhone Blends, Pinot Noir, Chianti]

" 74221,"Crudite with Mediterranean Relish 2 teaspoons olive oil 1 cup finely chopped onion 1 tablespoon garlic, minced 1 cup canned crushed tomatoes with added puree 1 teaspoon fresh lemon juice 1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes 1/4 cup pitted green olives 1/4 cup fresh basil leaves 4 large drained canned artichoke hearts 2 tablespoons chopped fresh parsley 2 tablespoons toasted pine nuts Instructions: Heat oil in medium nonstick skillet over medium heat. Add onion and saute until just beginning to soften. Add garlic and cook for 1 minute. Stir in tomatoes and lemon juice. Bring to simmer, remove from heat. Combine sun-dried tomatoes and next 5 ingredients in processor. Process until vegetables are finely chopped. Transfer to medium bowl, stir in tomato mixture. Season with salt and pepper. Serve with vegetables. Baby carrots Radishes Fresh green beans Yellow and red pear tomatoes Red, yellow peppers Pita chips ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 74222,"Slow Cooked Cuban Sandwich 2 tablespoons extra-virgin olive oil 1 tablespoon kosher salt 2 teaspoons ground cumin 2 teaspoons dried oregano 1 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 3 to 4 cloves garlic, minced Juice of 1 lime (2 tablespoons) Juice of 1 orange (2 tablespoons) 3 to 3 1/2-pound boneless pork shoulder One 24-inch sub roll Yellow mustard 1 pound Swiss, thick-sliced 1 pound honey ham, thinly sliced 2 cups dill pickle chips 2 red onions, thinly sliced Instructions: Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours. Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid. Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle. ","[Malbec, Tempranillo, Garnacha, Barbera]" 74223,"How to Make Ribs in the Crock Pot | Slow-Cooker Barbecue Ribs One 6-ounce can tomato paste 1/3 cup packed dark brown sugar 1/4 cup apple cider vinegar 1 tablespoon chili powder 1 tablespoon ground mustard seeds 2 teaspoons granulated garlic 2 teaspoons smoked paprika 2 teaspoons Worcestershire sauce Kosher salt and freshly ground black pepper 3 racks baby back ribs (about 3 pounds) Oil, for grilling Instructions: Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6-quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs. Cover with a lid and cook on low heat until tender, about 4 hours. Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools). Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the ribs, top-side down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 74224,"Blood Orange Soda Sangria One 750-ml bottle crisp white wine, such as a Sancerre One 24 1/2-ounce bottle Italian blood orange soda
1 1/4 cups freshly squeezed orange juice
1 blood orange, sliced
1 cup blueberries, washed
Instructions: Combine the white wine and blood orange soda in a large pitcher or drink dispenser. Stir in the orange juice, orange slices and blueberries. Serve over ice. ","[Sancerre, Pinot Grigio, Vermentino]" 74225,"Peche alla Piemontese 6 ripe peaches 1/3 cup sugar 8 Italian macaroons, crushed (see recipe below) 1 egg yolk 4 tablespoons butter Heavy cream, optional 1/2 pound canned almond paste 2/3 cup granulated sugar 1/4 cup confectioners' sugar 2 large egg whites Instructions: Preheat the oven to 350 degrees. Rinse, halve and stone the peaches. Puree 2 of the peaches in a food processor. Place the puree in a bowl add the sugar, crushed macaroons and the egg yolk. Cover each peach halve with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 45 minutes. Serve hot or cold, with or without heavy cream. Preheat oven to 375 degrees and set rack at middle level in oven. Break the almond paste into 1-inch pieces. In the bowl of a mixer, combine almond paste, and sugars. With the paddle attachment, mix on the slowest speed to crumble together, paste and sugars. Pour in the egg whites in 3 to 4 additions, beating well between each addition. Scrape down the bowl frequently as you are adding the egg whites. If possible, leave time to pack the macaroon paste into a plastic container and allow it to age overnight in the refrigerator before baking. Use a plain tube with a 1/2 to 3/4-inch opening (Ateco #7 or #8) to pipe 3/4 to 1-inch macaroons on parchment or waxed paper lined cookie trays. Leave 1-inch around each macaroon. Moisten the surface of the macaroons with a wet towel and sprinkle with granulated or confectioners' sugar. Bake immediately for 15 minutes to 20 minutes, until thet are well puffed and golden. Cool the macaroons. When cool, remove them from paper by turning paper over and moistening the back of the paper, then peel it off. Yield: 34 cookies ","[Barolo, Barbaresco, Dolcetto, Gavi]" 74226,"Hoppin' John 8 ounces blackeyed beans (peas) 8 ounces salt bacon, cut into lardons 1 medium onion, finely chopped 2 cloves of garlic, crushed 4 tomatoes, skinned, deseeded and coursely chopped 1 bay leaf Pinch thyme 2 teaspoons cayenne pepper Salt and freshly ground black pepper 6 ounces long grain rice Instructions: Soak the blackeyed beans overnight in cold water. Strain the beans, put in a saucepan and cover with cold water, add 1 teaspoon of salt, bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for about 1 hour. Fry the bacon and set aside. Fry the onion and garlic until soft, not brown, in the residual bacon fat then add the tomatoes, fry lightly for 1 minute. Add the onion, garlic, tomatoes, bacon, bay leaf, thyme, cayenne and black pepper, to taste, to the cooked blackeyed beans and taste for salt. Cook for a further 20 minutes, the water should have evaporated by this time. In the meantime, cook the rice and add to the blackeyed bean mixture. Transfer to a serving dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74227,"Roasted Vegetable Soup 3 to 4 cups chicken stock, preferably homemade, recipe follows 1 quart Roasted Winter Vegetables, recipe follows Kosher salt and freshly ground black pepper 3 (5-pound) roasting chickens 3 large yellow onions, unpeeled, quartered 6 carrots, unpeeled, halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled, cut in 1/2, optional 20 sprigs fresh parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled, cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns 1 pound carrots, peeled 1 pound parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash (about 2 pounds), peeled and seeded 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley Instructions: In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months. Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74228,"Warm Feta Dip with Artichokes One 14-ounce can artichoke hearts, drained and finely chopped 5 ounces feta cheese, crumbled 3/4 cup mayonnaise 1/2 cup grated Parmesan One 2-ounce jar pimientos, drained and diced
2 cloves garlic, minced
Sea salt pita chips, for dipping
Instructions: Preheat the oven to 350 degrees F. In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos and garlic until thoroughly combined. Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround with pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74229,"Warm Rocket Salad 2 medium red onions 8 whole rashers (slices) pancetta or smoked streaky bacon Olive oil 4 sprigs thyme A good handful pine nuts 4 big handfuls rocket (arugula) Balsamic vinegar A piece of Parmesan, for shaving Instructions: Peel, halve, and quarter the onions then quarter again, to give you 8 pieces from each onion. Heat a frying pan and fry off the rashers of pancetta until crisp. Add a couple of lugs of olive oil to the pan, and add the sprigs of thyme, the onions, and pine nuts with a pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!). Then, throw everything into a salad bowl with the rocket or any nice salad leaves. Drizzle generously with balsamic vinegar, this will make a natural dressing as it mixes with the olive oil. Serve with some shaved Parmesan over the top, you can use a potato peeler to do this. Munch away. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 74230,"Chicken Fried Steak 1 pound top round steak 3 cups buttermilk 2 teaspoons hot sauce 4 sprigs fresh thyme Kosher all-purpose flour, plus 2 tablespoons 1 tablespoon ground cumin 2 eggs 4 strips bacon 2 tablespoons chopped fresh parsley leaves Instructions: Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight. In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon. Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm. Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 74231,"Fresh Pasta Rollatini with Spinach and Ricotta 1 cup cake flour 1/2 cup all-purpose flour, plus extra for dusting 2 egg yolks 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 to 1/2 cup water, plus extra, as needed 12 ounces frozen spinach, thawed and drained 3 ounces thinly sliced prosciutto, finely chopped 1/2 cup whole milk ricotta cheese 1/3 cup grated Parmesan 1 egg yolk 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter, chopped, room temperature 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg 1 tablespoon water Butter, for greasing the baking dish 3 tablespoons unsalted butter, melted 3 tablespoons grated Parmesan 2 cups warm tomato-basil marinara sauce Special equipment: 2 double layer-thick pieces of cheesecloth, each piece 8 by 16 inches in size, 4 (6-inch) pieces kitchen twine Instructions: For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes. For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined. On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine. Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes. Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish. Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 74232,"Hot Brown-Stuffed French Toast Nonstick cooking spray, for the baking pan and foil 2 cups half-and-half
4 large eggs
1/4 cup freshly grated pecorino (about 1 1/2 ounces), plus more for serving
1/4 teaspoon plus 1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
14 thick slices bakery-style white bread
1 1/2 cups shredded sharp white Cheddar (about 6 ounces)
2 medium Roma tomatoes, cut thinly into 14 slices
14 thin slices cracked pepper turkey (about 8 ounces)
8 slices bacon, cut into 1/2-inch pieces
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 tablespoon finely chopped fresh parsley
Paprika, for serving
Instructions: Preheat the oven to 375 degrees F; lightly spray a 9-by-13-inch metal baking pan with nonstick cooking spray. Whisk together the half-and-half, eggs, 2 tablespoons of the pecorino, 1/4 teaspoon of the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl until smooth and combined. Lay 7 slices of bread on a cutting board. Sprinkle 1 heaping tablespoon shredded Cheddar on top of each slice. Top each with 2 slices of tomato, then 2 slices of turkey, folding the turkey as needed to fit. Place the remaining 7 slices bread on top to form 7 sandwiches. Cut each sandwich in half diagonally. Dip both sides of each sandwich half into the custard mixture and transfer to the prepared baking pan, arranging in 2 long shingled rows. Pour any remaining custard over the sandwiches.
Spray a large piece of foil with nonstick spray. Place the foil sprayed-side down on top of the baking pan, crimping the sides of the foil around the pan to seal. Bake for 30 minutes. Remove the foil and bake until the custard is set but still slightly jiggly, about 10 minutes more. Remove the baking pan and switch the oven to broil.
Meanwhile, add the bacon to a large nonstick skillet and set over medium heat. Cook, stirring occasionally, until light golden and almost completely rendered, 8 to 12 minutes (it will cook the rest of the way and crisp up under the broiler). Remove with a slotted spoon to a paper towel-lined plate to drain.
Next, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook until bubbling and no longer raw, 1 to 2 minutes. While continually whisking, slowly pour in the milk. Cook, whisking continuously, until thickened, about 2 minutes. Add the remaining Cheddar (about 1 cup), 2 tablespoons pecorino, 1/8 teaspoon nutmeg, 3/4 teaspoon salt and several grinds of pepper and whisk until combined. Remove from the heat and cover to keep warm.
When the French toast is baked, pour the cheese sauce over it, making sure the bread is evenly coated, then sprinkle with the chopped bacon. Broil until bubbling at the edges and light golden brown, 3 to 4 minutes. Sprinkle with the parsley, paprika and another couple pinches of pecorino.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74233,"Lamb Rogan Josh 2 pounds lamb front leg 3 tablespoons yogurt
1 teaspoon salt
1 teaspoon ground turmeric
1/2 lemon, squeezed
1 cup mustard oil 10 cloves
6 green cardamom pods
2 black cardamom pods
4 cinnamon sticks
3 bay leaves
3 tablespoons ginger paste
1 tablespoon garlic paste
2 teaspoons asafetida
Salt (to taste)
4 teaspoons Kashmiri red cl powder
2 teaspoons fennel powder
2 teaspoons garam masala
1 teaspoon ginger powder
1 teaspoon ground turmeric
2 cups yogurt, whisked
1/2 teaspoon dried fenugreek leaves
Fresh cilantro, for garnish Serving suggestions: basmati rice, chapati or naan Instructions: For the lamb preparation: Chop lamb into bite-size pieces. In a bowl, combine lamb, yogurt, salt, turmeric and lemon juice and mix together. Allow to sit for 15 minutes. Rinse the lamb with water to draw out impurities and any gamey odors. For the curry: Heat a large saucepan over medium-high heat. Add the mustard oil and allow it to smoke. Reduce the heat to medium-low and add the cloves, cardamom pods, cinnamon sticks and bay leaves. Spoon in the ginger paste and garlic paste and saute until slightly browned, about a few minutes. Toss in the lamb pieces and saute until the lamb begins to shrink and develop a nice shine, 10 to 15 minutes. Add the asafetida and salt and saute for 1 minute. In another bowl, mix together 1/2 cup water with the cl powder, fennel powder, garam masala, ginger powder and turmeric. Add this mixture to the saucepan. Saute until you see the oil bubbling up, 3 to 4 minutes. Add the yogurt and stir well for about 2 minutes. Add 2 to 3 cups water. Cover the pan and simmer on medium-low heat until the lamb is tender, 30 to 40 minutes. Turn off the heat and add the fenugreek leaves. Allow it to settle down, covered, for about 20 minutes. When ready to serve, spoon the curry out into bowls. Garnish with the cilantro and serve with a side of basmati rice, chapati or naan. ","[Shiraz, Malbec, Tempranillo, Barbera]" 74234,"Toasted Sesame Santa Hats 4 tablespoons (1/2 stick; 57 grams) unsalted butter, softened 1/3 cup (75 grams) granulated sugar 2 tablespoons (35 grams) tahini 1 teaspoon toasted sesame oil 2 large egg yolks 1 cup (125 grams) all-purpose flour 1/2 teaspoon kosher salt 1/2 cup (60 grams) sesame seeds (toasted or untoasted), optional 5 large egg whites 1 cup (200 grams) granulated sugar 1/2 teaspoon cream of tartar 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 1/4 cup (106 grams) halvah 10 ounces ruby chocolate (either a bar broken into pieces or chips) or one 10-ounce package dark chocolate chips (72%) 1 tablespoon (22 grams) refined coconut oil White dragees, for topping Instructions: To make the cookies: Cream together the butter, sugar, tahini and sesame oil in a medium bowl with a hand mixer until light and pale, 30 seconds to 1 minute. Add the egg yolks, mixing until fully combined. Scrape the sides of the bowl, then add the flour and salt. Mix just until a stiff dough forms. Turn out onto a piece of parchment paper and form a log that is 1 1/2 inches in diameter. If using the sesame seeds, pour them onto a plate and roll the log of dough in the seeds, pressing gently so they adhere. Tightly wrap the log of dough and refrigerate until firm, at least 1 hour. Place a rack in the upper third of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Slice the dough into 1/4-inch-thick rounds, rotating the log as you cut the cookies to keep them as round as possible. Place the dough onto the prepared baking sheet 1 inch apart (you should be able to fit 24 rounds of dough). Bake until puffed and set; begin checking at 11 minutes. Remove from the oven and cool on the pan for 2 to 3 minutes before placing on a wire rack to cool. To make the meringue: In the bowl of a stand mixer, add the egg whites, sugar, cream of tartar and salt. Place the bowl over a pot of barely simmering water over medium heat. Allow to heat gently while whisking the mixture continuously. Continue to do this for about 10 minutes, or until the mixture is frothy and warm to the touch and registers 150 to 155 degrees F on a candy thermometer. Attach the bowl to the mixer with the whisk attachment and beat until the bowl is cool and the meringue is thick and shiny and stiff peaks form, at least 10 minutes. Add the vanilla, mix to combine and then transfer the meringue to a large pastry bag fitted with a wide round tip. Arrange all of the cookies in a single layer on a baking sheet that will fit in your freezer. Onto the center of each cookie, pipe a small dollop of meringue in the center, then place a 1/2 teaspoon-size nugget of halvah on top of the meringue to \u201cglue,\u201d it down. Pipe meringue around the perimeter of each cookie and then continue to apply in a snowman-like blob (with a round bottom, smaller middle and a tiny top) that is 2 inches high. Freeze for at least an hour or until the meringue feels firm. To make the chocolate coating: In a medium mixing bowl, add the chocolate and coconut oil. Set the bowl over a saucepan of barely simmering water over medium heat. Heat until the chocolate is fully melted. Remove from the heat and cool. Working quickly, remove the cookies from the freezer. Dip the meringue portion of the cookies in the chocolate coating and return to the tray to set. Decorate with spots of white dragees. Store in an airtight container in either the fridge for up to a week or the freezer for a month or longer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74235,"Cream of Celery Soup 2 cups chopped celery, divided 2 cups chopped carrots, divided 4 tablespoons butter 2 cups onions, diced 3 tablespoons flour 6 cups hot vegetable broth, divided Salt and pepper to taste 1 cup heavy cream Instructions: In a small saucepan add 1 cup celery, 1 cup carrots, 1 cup vegetable broth. Bring to a boil and cook until tender, about 4 minutes. Drain and reserve cooked vegetables. In a large saucepan, over medium high heat, melt butter. Add onions and saute until clear. Whisking, add flour, cook 2 minutes making sure flour does not brown. Add 5 cups vegetable broth and continue to whisk until mixture boils, making sure to reach the bottom of the pan. Add uncooked 1 cup celery and 1 cup carrots. Bring mixture to a boil, reduce heat, and simmer about 30 minutes. When cooked strain soup through a fine sieve into a clean pot reserving vegetables. In a blender puree vegetables with 1 1/2 cups of liquid. Stir puree into pot with liquid. Stir in cream, reserved vegetables. Heat and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74236,"Pineapple-Vanilla Skillet Cake Juice of 2 oranges (1/2 cup) 3 tablespoons honey 1 vanilla bean, split and scraped 1/2 a pineapple, peeled, cored and cut into 1/2-inch-thick slices 3/4 cup sifted self-rising cake flour 1/2 cup firmly packed light brown sugar 6 tablespoons unsalted butter, cubed, at cool room temperature 1 large egg Vanilla or cherry-vanilla ice cream, for serving Instructions: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Whisk together the orange juice, 1/2 cup water, honey and vanilla bean pod and seeds in a medium ovenproof skillet. Arrange the pineapple in the skillet. (It's OK if the skillet seems overcrowded; the pineapple will shrink as it cooks.) Bring to a simmer over medium-high heat, and cook until the pineapple is tender and the juices are reduced to a loose syrup and very bubbly, 12 to 15 minutes. While the pineapple cooks, pulse the flour and sugar in a food processor until combined. Add the butter, and pulse until the mixture is crumbly and moist. Add the egg, and process until the batter is combined and thick. Drop the batter in small mounds all over the pineapple, and roughly spread out with the back of a spoon. (It's OK if the pineapple isn't completely covered; the cake will spread as it bakes to cover.) Bake until the cake is golden brown, about 20 minutes. Let cool slightly, and serve with ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74237,"Mayonnaise and Hard Boiled Eggs 1 1/2 cups prepared mayonnaise 1/2 cup nicoise olives, pitted 2 tablespoons capers, drained 1 tablespoon Dijon mustard Splash red wine vinegar
2 anchovies, patted dry 1 large clove garlic, chopped 3 tablespoons chopped fresh parsley leaves 1 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper 12 hard-boiled eggs Instructions: Combine the mayonnaise, olives, capers, mustard, vinegar, anchovies and garlic in a food processor. Pulse until smooth, and then add the parsley and thyme. Pulse a few more times to incorporate and then season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld. Serve as a dip for the hard-boiled eggs.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74238,"Creamed Pearl Onions 1 1/2 tablespoons unsalted butter 1 pound peeled fresh or thawed frozen pearl onions Kosher salt and freshly ground black pepper 4 cups cauliflower florets (from 1/2 large head) 2 ounces Gruyere cheese, grated (1/2 cups) 1/8 teaspoon packed freshly grated nutmeg 2 tablespoons packed fresh flat-leaf parsley leaves, chopped Instructions:

1. Preheat one Frigidaire Gallery® Double Wall Ovens to 400°F. Grease a 2-quart shallow baking dish with 1/2 tablespoon butter. 2. Spread the onions in the dish, sprinkle with salt and pepper, and dot with the remaining tablespoon butter. Roast until tender and caramelized, about 30 minutes. 3. Meanwhile, bring a large saucepan of water to a boil over high heat on a Frigidaire Induction Cooktop. Add the cauliflower and 1 tablespoon salt. Boil until very tender, about 10 minutes. Use a slotted spoon to transfer the cauliflower to a food processor. Puree until very smooth, scraping down the sides of the bowl occasionally. Add the cheese and nutmeg and process until very smooth. Season to taste with salt and pepper. 4. Fold the sauce into the roasted onions, cover tightly with foil, and return to the oven. Bake until the sauce is thickened and bubbling, about 15 minutes. Meanwhile, preheat the other Frigidaire Gallery® Double Wall Oven to the power broil setting, with a rack 6 inches from the broiler heat source. 5. Uncover the dish and transfer to the broiler. Broil until browned in spots, 1 to 2 minutes. Sprinkle with parsley and serve hot. Weeknight Tips: -This creamy cauliflower sauce tastes amazing when tossed with pasta or broccoli boiled on a Frigidaire Gallery® Induction Cooktop. -The roasted pearl onions are a tasty side dish on their own, particularly with seared steaks. -Chop up any leftover onions for a special sandwich spread. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]

" 74239,"Bloody Mary Shrimp Cocktail 1 lemon, juiced, plus lemon wedges for garnish 16 jumbo shrimp, cooked and cleaned Salt 1 (28-ounce) can chunky style crushed tomatoes 2 tablespoons horseradish 2 tablespoons Worcestershire, eyeball it 2 teaspoons hot sauce, eyeball it 2 ribs celery, finely chopped 4 shots ice cold vodka 1 teaspoon ground black pepper Instructions: Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve. TIP: Chill some martini glasses in your freezer the morning of your dinner club party to serve these cocktails. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 74240,"Chicken With Cacciatore Sauce 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
3 slices bacon, chopped 1/4 medium onion 4 ounces cremini mushrooms (about 2 cups) 1 teaspoon fresh rosemary leaves 1 tablespoon extra-virgin olive oil 1 28-ounce can whole San Marzano tomatoes 1/4 cup dry red wine 1/3 cup pitted nioise or kalamata olives, plus 1 tablespoon brine from the jar Instructions: Position a rack in the upper third of the oven and preheat to 475 degrees F. Pat the chicken dry and season with salt and pepper. Place skin-side up in a shallow baking pan and roast until the skin is golden brown and the chicken is cooked through, about 35 minutes. Meanwhile, pulse the bacon, onion, mushrooms and rosemary in a food processor until finely chopped. Heat the olive oil in a large skillet over medium-high heat. Add the vegetable mixture and 1/4 teaspoon salt; cover and cook, stirring occasionally, until softened, about 8 minutes. Puree the tomatoes in the food processor. Add the wine to the skillet and boil, uncovered, until almost completely reduced, 2 to 3 minutes. Add the pureed tomatoes and return to a boil. Reduce the heat, partially cover and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Stir in the olives and brine and season with salt and pepper. Serve the chicken with the sauce. ","[Barolo, Barbaresco, Chianti, Rioja]" 74241,"Homemade Gravy 1/4 pound (1 stick) unsalted butter 1 1/2 cups chopped yellow onion (2 onions) 1/4 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups chicken stock, preferably homemade, heated 1 tablespoon Cognac or brandy 1 tablespoon heavy cream (optional) Instructions: In a large (10- to 12-inch) saute pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 74242,"Banana and Pineapple Flambeau 2 whole ripe pineapples cut in half and scooped out, boat shape, with insides cut into chunks 6 ripe bananas, sliced 4 oz. light brown sugar 1 pint orange juice 2 oz. sweet butter 1 Tbs. cinnamon 2 Tbs. cornstarch 1/2-cup dark rum vanilla ice cream Instructions: Saute butter, sugar and pineapple chunks for 10 minutes in a saucepan. Add orange juice and cinnamon, bring to a boil. Dilute cornstarch with two tablespoons water, add to sauce. Reduce heat and let simmer for three minutes. Add bananas, simmer for two minutes, turn heat off.
Divide half the banana mixture among the pineapple shells and top each with one scoop vanilla ice cream. Pour the remaining sauce mixture on top of the ice cream and then the rum, and light the rum with a flame. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 74243,"Poke Bar 1/4 cup tamari 1/4 cup mirin
2 tablespoons minced scallions, white and green parts 1 tablespoon toasted sesame oil
2 teaspoons grated ginger
1 teaspoon honey
1 Fresno cl, minced
Kosher salt 1 pound sushi-grade ahi tuna, cut into 1/4-inch dice
Sliced Persian cucumbers Sliced breakfast radishes
Toasted black and white sesame seeds Diced avocado
Sliced nori
Edamame
Pickled ginger
Instructions: Combine the tamari, mirin, scallions, sesame oil, ginger, honey, cl and some salt in a bowl, stirring together until the honey dissolves into the mixture. Fold in the tuna and refrigerate for 30 minutes for the flavors to combine. Serve with your favorite toppings, including sliced cucumbers and radishes, toasted sesame seeds, diced avocado, sliced nori, edamame and pickled ginger. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74244,"Caswell's on the Bay Hangtown 1 (16 ounce) package sliced bacon 6 ounces butter 1 large onion 1 (4 ounce) can sliced mushrooms 2 tablespoons fresh crushed garlic 1 tablespoon fresh minced basil 1 quart extra-small Maryland oysters (approximately 35 oysters) 12 eggs 1 cup fresh grated Parmesan 1 cup chopped green onions Fennel Nasturtiums Instructions: Cut bacon slab in 1/2-inch pieces and saute until crisp. Drain fat and put aside. In a saute pan, melt 2 ounces of butter. Chop and add onion, mushrooms, garlic, and basil. Saute until onion is limp. Drain and add bacon. In another saute pan, melt 2 ounces of butter and add all oysters. Cover and saute until oysters firm up. Do not overcook. Drain. In a nonstick fry pan, melt 2 ounces of butter. Add eggs. With a spatula stir eggs until you see them start to set on the edges. Slowly stir in the Parmesan. Continue to cook and stir until eggs start to thicken. (The purpose is to cause the Parmesan to set in eggs and not go to bottom). Spray a 4-quart baking dish with cooking spray. Transfer eggs, oysters, and bacon/onion mix from saute pans into the baking dish and add freshly chopped green onion. Completely mix all ingredients in the baking dish. Cover the baking dish with foil and place in a preheated 400 degree F oven. After 10 minutes, remove the foil. Bake an additional 3 to 5 minutes to allow moisture to escape and the ingredients to brown slightly. Remove from oven. Serve at once. Garnish with fennel and nasturtiums. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 74245,"Loaded Cake Mix Cookies One 15.25-ounce box yellow cake mix 2 large eggs, lightly beaten 5 tablespoons unsalted butter, melted 2 cups dark chocolate chunks or discs 1/4 cup rainbow sprinkles 1/2 cup cornflakes 1/2 cup crushed pretzels Instructions: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. Stir together the cake mix, eggs, butter and 1/4 cup water in a large bowl with a wooden spoon or rubber spatula until smooth and combined. Stir in the chocolate and sprinkles until they are completely coated, then gently fold in the cornflakes and pretzels.
Scoop the dough onto the lined baking sheets using a 2-ounce ice cream scoop or a large spoon, about 2 inches apart (6 per sheet). Bake, rotating and switching the positions of the baking sheets halfway through, until the cookies start to turn golden brown on top, 8 to 10 minutes Repeat with the remaining cookie dough.
Let cool slightly and serve, or cool completely and store in an airtight container up to 5 days.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 74246,"Roasted Chestnut, Fig and Cornbread Stuffing 2 cup cornbread 2 eggs 1/2 cup cream 1/4 cup figs rehydrated in 1/2 cup apple cider 1 pinch thyme 10 roasted and shelled chestnut chopped in large pieces Instructions: Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees. ","[Chardonnay, Riesling, Chenin Blanc]" 74247,"Potato Bread 1 baking potato, peeled and cut into large chunks, or 1 cup leftover mashed potatoes 1 cup milk 1 1/2 tablespoons lard 1 1/2 tablespoons unsalted butter 1 1/2 teaspoons salt 1 tablespoon granulated sugar 1 tablespoon dry yeast 1/3 cup warm water 5 cups bread flour Instructions: Boil potato until soft. Drain and reserve cooking liquid. Rice the potato through a food mill. Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in a large bowl. Set aside to cool to room temperature. Meanwhile combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, or an electric mixer, until smooth and glossy, about 7 minutes. Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 x 5 x 3-inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees. Bake 30 minutes, until bread sounds hollow when tapped. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 74248,"Air Fryer Shrimp Chimichangas One 18-ounce package popcorn shrimp 1/4 cup long-grain white rice Kosher salt 1/3 cup fresh cilantro leaves, roughly chopped 1 teaspoon finely grated lime zest (from 1 lime) Four 10-inch (burrito-size) flour tortillas 1 cup canned refried black beans 1 1/2 cups shredded Mexican cheese blend (about 6 ounces) Olive oil, for brushing Serving suggestion: shredded iceberg lettuce, pico de gallo, diced avocado, sour cream and lime wedges Instructions: Prepare the popcorn shrimp according to the package directions for the air fryer. Bring 1/2 cup water to a simmer in a small saucepan over medium-high heat. Stir in the rice and 1/2 teaspoon salt. Return to a simmer, cover with a tight-fitting lid and reduce the heat to low. Cook until all the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat, let stand covered for 5 minutes and fluff with a fork. Stir in the cilantro and lime zest. Wrap the flour tortillas in a damp paper towel and microwave until warm and pliable, about 30 seconds. Place the tortillas on a cutting board or clean work surface. Using a small offset spatula or the back of a spoon, spread 1/4 cup of the refried beans in the center of each tortilla in a rectangular shape. Top with 1/4 cup rice, a quarter of the popcorn shrimp and 1/4 cup of the cheese. Fold in the two opposite side of the tortilla over the filling. Fold the side closest to you over the filling, then tightly roll the burrito away from you. Place the chimichanga seam-side down and brush the top and bottom with olive oil. Repeat with the remaining 3 tortillas. Preheat the air fryer to 390 degrees F. Place the chimichangas in the air fryer basket seam-side down (see Cook's Note). Air fry until golden brown and crisp all over, 5 to 6 minutes. Sprinkle the remaining 1/2 cup cheese on the top of the chimichangas, then air fry 1 minute more to melt. Serve with shredded lettuce, pico de gallo, diced avocado, sour cream and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 74249,"Shortrib Burger 5 pounds boneless beef short ribs 2 stalks celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1/2 cup tomato paste
1 1/2 cups red wine
4 cups chicken broth
1 cup balsamic vinegar 1 teaspoon black peppercorns 5 cloves garlic 3 bay leaves
3 sprigs fresh thyme Buns, for serving Instructions: Preheat the oven to 375 degrees F. Heat a pan over medium-high heat until hot, and then sear the ribs on all sides. Remove and set aside. Add the celery, carrots and onions and cook until caramelized, and then stir in the tomato paste and cook for 5 minutes. Pour in the wine to deglaze, scraping up the browned bits, and cook for 10 minutes. Add the broth and balsamic vinegar and bring to a boil. Pour over the ribs in a baking dish or roasting pan with the peppercorns, garlic, bay leaves and thyme and cover with foil. Bake for 4 hours. Pull the meat off the bones and serve on buns. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 74250,"Platinum Blondies 2 sticks (16 tablespoons) unsalted butter, melted and cooled slightly, plus more for greasing 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs 3/4 cup firmly packed dark brown sugar 3/4 cup granulated sugar 1 1/2 teaspoons vanilla extract 2 cups (one 11-ounce bag) white chocolate chips, such as Ghirardelli 8 ounces roasted, salted macadamia nuts, coarsely chopped (keep them bigger than the chips) 1 cup unsweetened coconut flakes 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 with the baking powder and salt in a medium bowl. Whisk the eggs, sugars and vanilla until smooth in a large bowl. Using a rubber spatula, stir in the melted butter. Stir the flour mixture into the butter mixture until just combined. Stir in the white chocolate chips and nuts. Spread the batter in the prepared pan using a large spoon. Sprinkle the coconut over the top and press it in lightly. Bake until the top of the blondie is golden and set, the coconut is very brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely on a rack, about 1 hour. When the blondie 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 blondies. Place another lightweight cutting board on top, and flip the blondie right-side-up. Slice into fifteen 2 1/2-by-3-inch rectangles, then slice each rectangle on the diagonal to form 30 triangle-shaped bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74251,"Crab Macaroni and Cheese 2 tablespoons sea salt 1 pound elbow macaroni
2 cups chardonnay 3 cups heavy cream 2 tablespoons Dijon mustard
Pinch sea salt
3 cups grated Swiss cheese
1/2 cup grated sharp Cheddar
1/2 cup finely grated Parmesan
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
1 pound lump crabmeat, picked of any shell bits
1 cup panko breadcrumbs, toasted 1/2 cup finely grated Parmesan
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated Swiss cheese
Instructions: Preheat the oven to 350 degrees F. For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid.
For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.
Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab.
For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74252,"Meyer Lemon Curd Tart with Candied Lemon Peels 5 Meyer lemons (about 1 1/2 pounds) 1 cup plus 1 tablespoon granulated sugar 3 large eggs plus 2 large egg yolks 1 tablespoon whole milk 1 stick (8 tablespoons) cold unsalted butter, diced Nonstick cooking spray, for the tart pan 2 cups all-purpose flour (see Cook's note) 1 stick (8 tablespoons) unsalted butter, diced and cold 1/2 cup confectioners' sugar 1 large egg Instructions: For the candied lemon peels: Set a wire rack into a rimmed baking sheet. Use a vegetable peeler to peel 1/2-inch strips from 3 of the lemons; reserve. Juice all 5 lemons (you should have about 1/2 cup); cover and refrigerate the juice. Put the reserved strips of peel into a medium saucepan and cover with cold water. Bring the water to a boil, and cook for 10 minutes. Drain the peels and repeat the process 2 more times. Pat the peels completely dry. Add 1/2 cup granulated sugar and 1/4 cup water to a medium saucepan and bring to a simmer over medium heat. Add the peels and cook until they start to turn translucent, 6 to 7 minutes. Use tongs to remove them from the saucepan and lie them flat on the prepared rack. Let dry at room temperature, 6 hours and up to overnight. Toss the peels with 1 tablespoon granulated sugar in a small bowl. For the shortbread crust: Position an oven rack in the bottom third of the oven and preheat the oven to 350 degrees F. Spray a 9-inch tart pan with cooking spray. Add the flour, butter and confectioners' sugar to a food processor. Pulse until the mixture resembles coarse meal with some pea-sized pieces. Add the egg and pulse until the dough comes together. Press the dough into the bottom and up the sides of the prepared tart pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 30 minutes. For the lemon curd: Meanwhile, whisk the reserved lemon juice, eggs, yolks, milk and remaining 1/2 cup granulated sugar in a medium saucepan over medium heat until well combined. Add the butter and stir continuously until the mixture is thick and coats the back of a spoon, 10 to 12 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula. Bake until the curd is set, 15 to 17 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the fridge to cool completely, about 1 hour more. Decorate with the candied peels and serve cold.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74253,"Coq au Vin 4 slices bacon 2 chicken breasts 2 legs 1/2 cup flour Salt and pepper 2 cloves garlic, chopped 2 cups pearl onions, peeled 2 cups mushrooms 2 carrots, cut in 2-inch pieces 1/4 cup cognac or brandy 1 bottle Burgundy wine 2 cups chicken broth 5 sprigs fresh thyme 2 teaspoons herbs de Provence 3 bay leaves Fresh parsley, chopped, for garnish Instructions: In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain. Coat chicken pieces in flour, salt and pepper. Brown chicken in hot bacon fat on both sides. Add garlic, onions, mushrooms and carrots. Saute 2 minutes to soften. Pour cognac into a small glass. Remove pan from heat, pour in cognac, put pan back on the flame. Flambe by lighting a long match and holding it just above the pot and light the fumes. The brandy will catch fire and the flames will burn out within 1 minute. When the flames die down, gradually stir in the wine and broth. When the wine is well blended, add the herbs. Cover and simmer for 1 hour. Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process. To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley. ","[Burgundy, Pinot Noir, Merlot, Cabernet Sauvignon]" 74254,"Brunswick Stew 1/2 pound salted butter 3 cups (2 large) finely diced sweet onions 2 tablespoons minced garlic 1 teaspoon cayenne pepper 1 tablespoon freshly ground black pepper 1 tablespoon salt 1/4 cup Worcestershire sauce 1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina) 1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia) 1 pound smoked pulled pork 1/2 pound smoked pulled chicken 1/2 pound smoked pulled turkey 1 pound smoked chopped beef brisket 1 (number 10) can crushed tomatoes 1 quart drained yellow corn kernels 1 quart drained baby lima beans 1 quart or more quality chicken stock or broth Instructions: Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 74255,"Mozzarella Stuffed Portobellos 12 large portobello mushrooms, stemmed and gills removed 6 tablespoons balsamic vinegar 1/2 cup extra-virgin olive oil, divided Sea salt, preferably gray salt and freshly ground black pepper 1 cup fresh bread crumbs 1 cup grated Parmesan 4 tablespoons freshly chopped parsley leaves 4 tablespoons freshly chopped basil leaves 12 (1/2-inch) slices fresh mozzarella, roughly 1 to 1 1/2-ounces per slice Instructions: Preheat oven to 425 degrees F. Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, gray salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool to room temperature. While the mushrooms are cooling mix together the bread crumbs, Parmesan, herbs and the remaining 1/4 cup olive oil. Place 1 slice (2 if the mushrooms are large) of mozzarella in the cupped side of each mushroom. Distribute the bread and herb mixture evenly over the mushrooms and return to the oven to roast for 5 to 6 minutes or until the mozzarella is molten and the bread and herb topping a nice golden brown. Serve either hot or at room temperature and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 74256,"Essence, Rustic Rub, and Southwest Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 tablespoons chili powder 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon black pepper 1 tablespoon ground coriander 1 teaspoon cayenne pepper 1 tablespoon garlic powder 1 teaspoon crushed red pepper 1 tablespoon salt 1 tablespoon dried oregano 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme Instructions: Combine all ingredients thoroughly.
Combine all ingredients thoroughly.
Combine all ingredients and store in an air-tight container. ","[Rioja, Tempranillo, Garnacha, Syrah]" 74257,"Quick Italian Rum Cake Cups 1 package lady fingers or 4 individual serve store bought sponge cakes 3 ounces rum 2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought prepared vanilla pudding 8 strawberries, sliced 1 teaspoon sugar 1 pouch, 3 ounces, sliced almonds, available on baking aisle of market Instructions: Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate. ","[Prosecco, Moscato, Vinho Verde, Sauvignon Blanc]" 74258,"Yorkshire Pudding 2 eggs 1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 pound suet Instructions: Mix eggs and milk in a bowl, then stir in flour and salt slowly. Bring to room temperature. Preheat oven to 450 degrees F. Render suet in a frying pan until liquid. Put suet in an 8-inch square baking dish and place in the oven until hot. Carefully pour in batter and bake until golden brown, about 30 minutes. ","[Chardonnay, Riesling, Sparkling wine]" 74259,"Winter Fruit Compote with Selection of Cheese 1 cup dry white wine 1/4 cup sweet Marsala wine 1 cup granulated sugar 2 teaspoons vanilla extract 1/2 cinnamon stick 1/2 cup dried apricots, quartered 1/2 cup golden raisins 1/2 cup dried cherries Dash gray sea salt 1 cup Granny Smith apples, diced 1/4-inch thick cubes 1 cup pears, 1/4-inch slices 1 tablespoon lemon zest 1 tablespoon fresh lemon juice 1 wedge sharp Cheddar 1 wedge Gorgonzola Instructions: In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days. Serve the compote at room temperature with the cheese. ","[Chardonnay, Riesling, Moscato, Cava]" 74260,"Brown Butter Sage Buttercup Squash 1 medium buttercup squash (about 2 pounds), stemmed, seeded and cut into 1-inch wedges 4 tablespoons unsalted butter, melted
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh sage
Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F. Toss the squash with the butter, sugar, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is just tender and beginning to brown on the edges, about 30 minutes.
Remove the squash from the oven, sprinkle with the sage and toss to coat. Continue to roast until the squash is tender and browned all over, about 10 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74261,"Guacamole Any Way You Want It 4 large avocados 1 bunch fresh cilantro, chopped 1 bunch scallions, chopped 2 chipotle in adobo sauce, chopped Red pepper flakes 2 heads garlic 4 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 red onions, sliced, plus 1 chopped 4 jalapeno peppers 2 ears corn on the cob, shucked 2 red bell peppers 12 corn tortillas 1 teaspoon chili powder 1 teaspoon Italian seasoning 1 teaspoon taco seasoning 2 mangoes Juice of 4 limes Kosher salt Hot sauce Instructions: Preheat the oven to 375 degrees F. Cut the tops off the pointed end of the garlic bulbs. Put them onto a sheet of aluminum foil and drizzle with 1 tablespoon of the olive oil. Wrap loosely, put into the oven and bake until soft, 35 to 45 minutes. Unwrap and let cool a bit. Melt the butter in a medium skillet over medium heat. Add the sliced red onions and cook slowly, stirring often, until the onions are dark and caramelized. Heat a grill or grill pan over medium heat and add the jalapeno peppers, corn and bell peppers. Turn the vegetables frequently until they are well charred. Put all the peppers into a bowl and cover with plastic wrap. When they are cool enough to handle, peel off the black skin and chop into small pieces. When the corn is cool enough to handle, cut the kernels off the cob. Cut the tortillas into triangles and put them in one layer on 3 baking sheets. Drizzle 1 tablespoon of the olive oil over each pan. Sprinkle the spices, one for each pan, over the triangles. Bake until they are lightly browned and crispy. Peel and chop the mango. Stir in the chopped red onions, half the lime juice and some salt. Peel and chop the avocado. Add the rest of the lime juice and some salt and mix gently. Set up your Guacamole Bar: Put the guacamole in a large bowl. Put all the mix-ins - the roasted garlic, mango salsa, caramelized onions, bell peppers, corn, jalapenos, cilantro, scallions, chipotles, red pepper flakes and hot sauce - into smaller bowls. Let people help themselves to guacamole and their favorite toppings. Serve with the flavored chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 74262,"Beer Batter Fish and Spicy Chips with Lemon-Habanero Tartar Sauce and Serrano Vinegar Canola or peanut oil, for frying 2 cups all-purpose flour, plus 1 cup for dredging 1 teaspoon salt, plus more for seasoning 1/2 teaspoon ground black pepper, plus more for seasoning 2 cups beer 3 eggs 3 pounds cod or haddock, cut into 3-ounce pieces Serrano Vinegar, recipe follows Spicy Chips, recipe follows Lemon-Habanero Tartar Sauce, recipe follows 2 cups white wine vinegar 8 serrano chiles, pricked with a fork 1 tablespoon salt 4 large baking potatoes, such as russets, about 3 pounds, peeled and cut into matchstick slices 1/4-inch thick Canola oil, for frying 2 tablespoons kosher salt 1 tablespoon ancho cl powder 1 teaspoon cl de arbol powder Chopped cilantro leaves 3 cups freshly squeezed lemon juice 1 1/2 cups good-quality mayonnaise 2 anchovy fillets, minced 1/2 habanero pepper, minced 6 cornichons, minced 2 tablespoons capers, drained Salt and freshly ground black pepper Instructions: Preheat a deep-fryer or a deep pot filled halfway with oil to 375 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper, and beer in a large bowl. Set aside for 10 minutes. Fold in the eggs. Batter should be thin. Preheat oven to 300 degrees F. Season the fish with salt and pepper. Dredge fish in the additional flour, tap off the excess, and then dip the fish in the batter to coat. Fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with Serrano Vinegar drizzled over top, Spicy Chips on the side, and Lemon-Habanero Tartar Sauce for dipping. Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat, and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours. Strain. Place the potato slices in a bowl of cold water. Let stand 15 minutes. Drain, rinse under cold water, and drain again. Pat dry with paper towels. Heat enough oil to come 4 inches up the sides of a large deep saucepan to 370 degrees F. Mix together the salt, ancho powder, and cl de arbol powder together in a bowl. Add the potatoes to the hot oil in batches and cook until golden brown, about 4 minutes. Remove from the pan with a slotted spoon, drain on paper towels, and immediately season each batch with some of the spice mixture and some of the chopped cilantro. Serve hot. Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool. Combine about 2 tablespoons of the cooled reduced lemon juice, mayonnaise, anchovies, habanero, cornichons, and capers in a medium bowl. Season with salt and pepper, to taste. Add more lemon juice, to taste, if desired. Cover and refrigerate for at least 1 hour before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74263,"Grape Jelly Breakfast Tarts 3 cups all-purpose flour, plus more for dusting 2 teaspoons granulated sugar 1 teaspoon salt 4 tablespoons cold shortening, cut into small pieces 2 sticks cold unsalted butter, cut into small pieces 1/2 cup grape jelly 1 large egg, beaten 1/3 cup milk 1 tablespoon granulated sugar Juice of 2 oranges 2 tablespoons orange liqueur (optional) 3/4 cup confectioners' sugar Grated orange zest, for topping Instructions: Make the tarts: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the shortening and about one-quarter of the butter and pulse until they disappear into the flour, about 30 seconds. Add the remaining butter and pulse a few times, until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse once or twice, until the dough just comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap tightly; chill at least 1 hour and up to 1 day. (For quicker tarts, use refrigerated pie dough and skip this step.) On a lightly floured surface, roll out the dough into a 10-by-14-inch rectangle, about 1/8 inch thick. Cut out ten 4-by-3-inch rectangles using a toaster pastry press or a paring knife. Transfer to a parchment paper-lined baking sheet. Chill at least 15 minutes. Spread 5 of the dough rectangles with a heaping tablespoonful of jelly each, leaving a 1/2-inch border all around. Brush the edges with the beaten egg, then cover with the remaining 5 dough rectangles. Crimp the edges with a fork or use the toaster pastry press to seal. Chill at least 30 minutes. Meanwhile, preheat the oven to 400 degrees F. Bake the tarts until flaky and golden, 20 to 25 minutes, brushing with the milk after 10 minutes. Transfer to a rack to cool. Meanwhile, make the glaze: Bring the granulated sugar, orange juice and liqueur (if using) to a simmer in a large skillet over low heat; cook until reduced by half, 5 to 7 minutes. Remove from the heat and whisk in the confectioners' sugar until smooth. Let cool. Brush the glaze on the tarts, sprinkle with the orange zest and let set, 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 74264,"Panna Cotta with Tangerine Soup 2 1/3 gelatin sheets 2 cups heavy cream 1/2 cup plus 2 tablespoons milk 1/3 cup granulated sugar 1 fresh vanilla bean, split 8 (4-ounce) plastic molds 2 1/2 cups fresh tangerine juice 1/2 cup sugar 3/4 cup water 1 star anise 1/2 teaspoon whole coriander seed 4 tangerines, segmented 10 mint leaves, chiffonade Instructions: Soften the gelatin in cold water. Combine the cream, milk, sugar, and vanilla bean in a saucepot and bring just to the simmering point and turn off. Remove the gelatin from the water and squeeze out excess water. Add to the warm cream mixture and stir well to combine. Pour into the molds and chill overnight. For the Tangerine Soup: Reduce the juice in a non reactive pot down to 1 1/2 cups. In a separate non reactive pot combine the sugar, water, star anise, and coriander and bring to a simmer. Turn off and let steep for 30 minutes. Add the tangerine juice, strain and chill. Unmold the Panna Cotta into a serving bowl, place the tangerine segments around the bowl, and pour soup around. Sprinkle with mint and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 74265,"Pigeon Pea Rice (Arroz de Gandules) 1 pound dried pigeon peas, picked through and rinsed 2 bay leaves 1/4 cup achiote oil, recipe follows 1 medium white onion, diced 2 garlic cloves, minced 1 green bell pepper, cored and diced 1 cubanella or Italian green pepper, cored and diced 1/2 cup chicken broth 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon cayenne 2 cups long-grain rice 1/2 lime, juiced 1 tablespoon salt 1 cup vegetable oil 2 tablespoons achiote/annatto seeds Instructions: Put the pigeon peas and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. Cover and cook the beans until tender, about 1 1/2 hours. Check the water periodically; add more, f necessary, to keep the peas covered. Drain the pigeon peas and reserve 4 cups of the cooking liquid. Preheat the oven to 350 degrees F. Coat a large Dutch oven or other ovenproof pot with the achiote oil and place over medium heat. When the oil begins to smoke, add the onion, garlic, and peppers. Cook, stirring, for 10 minutes, until the vegetables have softened, without letting them brown. Pour in the chicken broth and continue to cook until the liquid is evaporated. Stir in the cumin, coriander, and cayenne. Mix in the rice and reserved pigeon peas. Pour in the reserved 4 cups of pigeon pea cooking liquid, lime juice, and salt; stir everything together. Cover and bake for 20 to 30 minutes, until the rice is tender and the liquid is absorbed. To make the achiote oil, pour the oil and achiote seeds in a pot or skillet. Cook over medium-low heat for 5 to 10 minutes; the oil will be reddish-orange from the achiote. Strain the oil, discard the achiote seeds and set aside to cool. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 74266,"Fresh Tuna, Potato and Green Pepper Stew 1/2 cup olive oil 1 medium onion, chopped 1 green bell pepper, cut into strips 3 large baking potatoes, peeled and cut into bite-sized chunks 1/2 cup Biscayne Sauce, or 2 tablespoons paprika 3 cups water 1 pound fresh tuna, cut into small chunks Salt Instructions: In a stockpot, heat the olive oil over medium heat. Saute the onion for about 3 minutes, just until it begins to soften. Add the green pepper, and cook for another 3 minutes. Add the potatoes and Biscayne Sauce or paprika, mix well, and then add the water. Bring the mixture to a boil over medium-high heat, stirring now and then, until it boils. Reduce the heat, and cook the stew at a low simmer, uncovered, for about 20 minutes, until the potatoes are fork-tender. Add the tuna to the stew, season to taste with salt, and cook gently for 3 to 4 minutes, just until the tuna is opaque throughout. Transfer the stew to a casserole, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 74267,"Sirloin With Teriyaki Broth 1 bunch radishes (with greens) 5 tablespoons teriyaki sauce 3 tablespoons oyster sauce 3 teaspoons grated peeled ginger Freshly ground pepper 1 1/2 pounds boneless sirloin steak (about 1 1/2 inches thick) Vegetable oil, for the pan 2 tablespoons unseasoned rice vinegar 1 tablespoon packed brown sugar 2 small sweet potatoes, peeled and cut into 1/4-inch-thick rounds 1 bunch scallions, white and green parts separated, cut into 1 1/2 -inch pieces Toasted sesame oil, for drizzling Roughly chop the radish greens. Cut the radishes into eighths. Instructions: Heat a grill pan over medium-high heat. Mix 2 tablespoons teriyaki sauce, 2 tablespoons oyster sauce, 1 teaspoon ginger and 1/2 teaspoon pepper in a bowl, then spread over the steak. Lightly oil the grill pan, then cook the steak about 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then thinly slice.
Meanwhile, bring the remaining 3 tablespoons teriyaki sauce, 1 tablespoon oyster sauce and 2 teaspoons ginger, the vinegar, brown sugar and 2 1/2 cups water to a simmer in a saucepan, stirring to dissolve the sugar. Add the sweet potatoes, radish wedges and scallion whites and cook, covered, stirring occasionally, until just tender, about 10 minutes.
Add the radish and scallion greens and cook until crisp-tender, about 5 minutes. Divide the vegetables, broth and steak among shallow bowls. Drizzle with sesame oil. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Riesling]" 74268,"Grilled Buffalo BBQ Wings with Blue Cheese Yogurt Dip 3 pounds jumbo party wings (about 3 dozen wings) All-Purpose Poultry Seasoning, recipe follows Nonstick grill spray, for the grill Buffalo BBQ Wing Sauce, recipe follows Blue Cheese Yogurt Dip, recipe follows Carrot and celery sticks, for serving
1 tablespoon salt 1 tablespoon red hatch cl powder
1 tablespoon smoked paprika
1 teaspoon ground black pepper
1 teaspoon granulated sugar
1/2 teaspoon granulated onion
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup white vinegar 2 tablespoons apple juice
2 tablespoons ketchup
2 teaspoons dark brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cl flakes
1/4 teaspoon paprika
1/4 cup (4 tablespoons) butter
1/4 cup hot sauce, such as Frank's RedHot
1 cup mayonnaise 1/2 cup Greek yogurt
1/2 cup crumbled blue cheese
1/4 cup buttermilk
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon granulated onion
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
Instructions: Pat the wings dry, then toss with the All-Purpose Poultry Seasoning. Let sit for 15 minutes. Preheat a grill to medium low (about 250 degrees F). Once the grill is up to temperature, place the wings on the upper rack in the grill and cook with the cover closed for 15 to 20 minutes, or until the internal temperature is around 150 degrees F. Once the chicken wings reach the desired temperature, increase the temperature of your grill to medium high (about 400 degrees F). Spray your grill grates with nonstick grill spray, then place your wings onto the hot grates and cook to create a nice char on each side of the wings, until the final temp reaches 165 degrees F, about 1 minute per side. Transfer the wings from the grill to a mixing bowl with the Buffalo BBQ Wing Sauce and toss to coat. Serve with the Blue Cheese Yogurt Dip (or your favorite ranch or blue cheese dressing) and carrots and celery sticks. Combine the salt, cl powder, paprika, black pepper, granulated sugar, granulated onion, garlic powder and thyme in a mixing bowl and stir to evenly incorporate. Combine the vinegar, apple juice, ketchup, brown sugar, salt, black pepper, cl flakes and paprika in a nonreactive container and whisk to combine. Melt the butter over medium heat. Transfer to a mixing bowl, add the vinegar mixture and hot sauce and whisk to emulsify. Combine the mayonnaise, yogurt, blue cheese, buttermilk, lemon juice, garlic powder, granulated onion, black pepper and salt and mix well. Cover and store in the refrigerator until ready to use. Great as a dip or dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 74269,"Fabulous Red Velvet Cake 1 cup vegetable shortening 2 eggs 1 1/2 cups sugar 1 teaspoon cocoa powder 2 ounces red food coloring 2 1/2 cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon vinegar White frosting, recipe follows 2 tablespoons flour 1 cup milk 1 cup unsalted butter 1 cup confectioners' sugar 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans. Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture. Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 74270,"Wasabi Crab on Green Onion Pancakes 2 (6-ounce) cans lump crabmeat, drained 4 tablespoons wasabi mayonnaise 1/2 teaspoon lemon juice 1/2 teaspoon low-sodium soy sauce 1 teaspoon finely chopped fresh chives 4 flour tortillas 1 large egg, lightly beaten 2 tablespoons green onions, thinly sliced 2 tablespoons chopped chives, for garnish 2 tablespoons prepared wasabi, for garnish
Instructions: In a medium bowl, combine the crabmeat, wasabi mayonnaise, lemon juice, soy sauce, and chives. Cover with plastic wrap and refrigerate for 1 hour.
For the Green Onion Pancakes: Using a pastry brush, lightly coat 1 side of each tortilla with the beaten egg. Sprinkle each of 2 tortillas, egg sides facing up, with 1 tablespoon sliced green onions. Take remaining 2 tortillas, egg sides facing down, and place on top of green onion sprinkled tortillas. Press firmly together.
With a 2-inch round cutter (or empty tomato paste can with top and bottom removed), carefully cut 8 to 10 rounds from each tortilla sandwich. Place green onion pancakes in a dry, nonstick skillet over medium heat. Toast pancakes until golden brown on each side. Remove to a plate and set aside.
To serve, spoon a small amount of crab mixture on top of each pancake. Garnish with chopped chives or a very small amount of prepared wasabi.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74271,"Ta'Miyya Soak 1/2 pound of peeled, split dried fava beans in water, overnight 1 garlic clove, chopped 3/4 cup chopped parsley Green tops of 1/2 bunch scallions, chopped 1/2 teaspoon ground cumin 1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon chopped fresh cilantro Instructions: Drain beans, and place in a food processor with garlic, puree until ground. Add parsley, scallions, cumin, baking powder, salt and cilantro. Pulse and process until thoroughly ground and the mixture comes together. Turn out into a bowl, wet hands, and form into 2-inch balls. Flatten each ball slightly and roll in toasted sesame seeds. Place on a pan, cover, and refrigerate until you are ready to fry. In a saucepan heat 2 inches of vegetable oil to 365 degrees. Drop a few ta'miyya into the oil and fry until golden brown, 5 to 8 minutes. Drain on paper towels and serve with tehina as an appetizer. Or stuff them with chopped lettuce and tehina into pita for lunch. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74272,"British Grilled Cheese With Baked Beans 2 plum tomatoes, cut into thick slices Kosher salt and freshly ground pepper 2 thick slices white sandwich bread, toasted
1/2 cup prepared baked beans, warmed and drained 1 teaspoon Worcestershire sauce 1 1/2 cups grated sharp white cheddar cheese (about 6 ounces) 2 scallions, chopped Instructions: Preheat the broiler. Place the tomatoes on a baking sheet, season with salt and pepper and broil until the edges brown slightly, 5 to 10 minutes. Transfer the tomatoes to a plate.
Place the toasted bread on the baking sheet and spoon the beans evenly on top. Cover with the tomatoes and drizzle with the Worcestershire sauce, then sprinkle with the cheese and scallions. Broil until golden and bubbly, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74273,"Loukoumathes: Fritters with Honey and Cinnamon 1 envelope active dry yeast 3 cups warm water 4 cups flour 1 cup milk 2 eggs, beaten 1 teaspoon vanilla Vegetable oil, for frying 2 cups honey 1/4 cup sugar 1 cup water Cinnamon, ground, to taste Instructions: In a large bowl, dissolve yeast in 2 cups warm water, proof for 5 minutes. Add 2 cups of flour to the yeast mixture, whisk to incorporate. Add in the milk and eggs. When fully mixed, add in the other 2 cups of flour. Batter should be thick but not solid, if necessary, thin with more water. Whisk in vanilla. Cover and let rise for about 2 hours. For the syrup, in a small pot mix together the honey, sugar, and water and bring to a boil, turn down and simmer until completely dissolved and keep warm. Heat the oil to 360 degrees and with a large spoon, drop the batter into the hot oil. It will immediately puff and come to the surface. When golden brown on both sides, remove with a slotted spoon and drain on paper towels. Drizzle with warm syrup and sprinkle with cinnamon. Serve immediately. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 74274,"Coconut Pancakes 1 cup all-purpose flour 1/2 cup coconut flour 1/4 cup almond flour 2 tablespoons sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 large eggs, lightly beaten 3/4 cup oat milk 3/4 cup water 1/2 cup unsweetened coconut-milk yogurt, plus more for topping 2 tablespoons coconut oil, melted, plus more for the pan Berries, toasted coconut flakes and maple syrup, for topping Instructions: Preheat the oven to 250?. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter. Heat a large nonstick skillet over medium heat; brush with coconut oil. Add 1/4 cupfuls of batter to the pan, leaving room for the pancakes to spread. Cook until the pancakes are puffed, the edges are set and the bottoms are browned, 4 to 5 minutes. Flip and cook until browned on the other side, 1 to 2 more minutes. Transfer the pancakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter, adjusting the heat if the pancakes are browning too quickly. Top each serving of pancakes with more yogurt, berries, toasted coconut and maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 74275,"Fresh Citrus with Gelato and Almond Cookies 2 blood oranges, peeled and sliced into rounds 2 navel oranges, peeled and sliced into rounds 1 pink grapefruit, peeled and segmented 1/2 teaspoon flake salt, such as Maldon 2/3 cup crumbled almond biscotti cookies 1 pint vanilla gelato 4 teaspoons extra-virgin olive oil 2 tablespoons orange blossom honey Instructions: Divide the blood oranges, navel oranges and grapefruit decoratively among 4 shallow dessert bowls. Sprinkle with the flake salt and the crumbled almond cookies. Top each serving with a scoop of gelato and drizzle evenly with the olive oil and honey. Serve immediately.

","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74276,"Lavender Honey Scented Scallops 2 cups grapeseed oil, for frying plus 2 tablespoons 1 leek, green stalk only, thinly sliced lengthwise 1/4 cup honey 1 teaspoon dried lavender 1 teaspoon sugar 1 lemon, juiced 18 diver (dry packed) scallops, 10 to 20 count Salt and freshly cracked black pepper Instructions: In small saucepan, over high heat, add 2 cups grapeseed oil and bring to 350 degrees F. Carefully drop the leeks into the oil and fry until golden brown. Remove them from oil to paper towels to dry and set aside until plating. In a separate saucepan over low heat, blend the honey, lavender, sugar and lemon juice. Cook for 5 to 10 minutes, being careful not scorch. In a large saute pan over high heat, add the remaining 2 tablespoons of grapeseed oil and heat to the verge of smoking. Pat the scallops dry with a paper towel, season with salt and pepper, and add them to the grapeseed oil, in batches if necessary. Cook until golden brown on both sides, 2 to 3 minutes per side. Arrange the leeks on a serving platter and top with the scallops. Drizzle with lavender honey and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74277,"Braised Short Ribs in Pasilla cl Pozole 1 cup all-purpose flour 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon ground mustard seeds 2 pounds beef short ribs, cleaned, excess fat removed and cut into 2-inch pieces Salt and freshly ground black pepper Olive oil, for browning 6 dried pasilla chiles, seeded and stemmed 1 cup hot water 2 carrots, peeled and roughly chopped 2 cloves garlic, smashed 1 white onion, roughly chopped 1/2 bunch celery, roughly chopped 2 cups red wine 2 tomatoes, quartered 3 to 4 cups beef broth Two 16-ounce cans white hominy or pozole, drained 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh parsley Lime wedges, for garnish Instructions: Place the flour with the coriander, cumin, garlic powder and ground mustard in a shallow dish, and mix well with a wooden spoon. Generously sprinkle the short ribs with salt and pepper, then dredge both sides in the seasoned flour one by one, making sure to shake off any excess flour. In a large Dutch oven over medium heat, add 2 tablespoons oil. When the oil smokes, add the short ribs in batches. Brown the short ribs until a golden crust starts to form, about 5 minutes on each side. Once brown, reserve and continue until all the ribs are brown, adding more oil as needed. Set the ribs aside. While the short ribs are browning, heat a cast-iron skillet over medium-high heat. When the skillet is hot, add the pasilla chiles and toast until they start to smoke, about 4 minutes. Remove the chiles and submerge in the hot water. Allow to steep until they become soft and pliable, about 10 minutes. Remove from the water and puree in a blender with 1/4 cup of the steeping water. Set aside the puree. Preheat the oven to 350 degrees F. Add the carrots, garlic, onions and celery to the Dutch oven. Cook until the vegetables caramelize, about 15 minutes. Deglaze the pot with the red wine, and then add the tomatoes, beef broth, hominy and reserved pasilla cl puree. Bring the whole mixture to a simmer. Start adding all the browned short ribs back into the pan. Cover and cook until the short ribs barely start falling off the bone, about 1 hour 30 minutes. Season with salt, pepper, cilantro and parsley; garnish with a lime wedge and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 74278,"Green Olive Tapenade 2 cups Spanish green olives 2 tablespoons capers 7 fresh Spanish marinated anchovy fillets 1 teaspoon lemon zest 1 teaspoon finely chopped parsley 1/2 cup olive oil Instructions: Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 74279,"French Charcuterie Platter Jambon de Paris Jambon de Bayonne Saucisson de Lyon Saucisson en Brioche Fromage de Tete Pate on Croute Pate Provencal Pickles Mustard Sourdough bread Instructions: Arrange everything on a platter and serve. ","[Champagne, Sancerre, Sauvignon Blanc, Pinot Grigio]" 74280,"Chicken Pot Pie 1 tablespoon olive oil 1 onion, chopped 1 pound Yukon gold potatoes, unpeeled and cut into 1/2-inch cubes 3 carrots, peeled and sliced 1/4-inch thick 8 ounces mushrooms, sliced 1 clove garlic, finely chopped 1/3 cup all-purpose flour 3 cups homemade chicken stock or reduced-fat low-sodium chicken broth, warmed 2 cups diced cooked chicken meat 1 tablespoon fresh tarragon leaves, chopped Coarse salt and freshly ground black pepper 1 disk Beginner's Pie Crust, recipe follows, or 1 sheet store-bought pie crust, refrigerated 1 1/4 cups all-purpose flour, plus more for rolling 1/2 teaspoon fine sea salt 4 tablespoons (1/2 stick) unsalted butter, chilled and cut into pieces 1/4 cup solid vegetable shortening, chilled and cut into pieces 3 to 8 tablespoons ice water Instructions: Heat the oil in a large skillet over medium-high heat. Add the onions and potatoes and cook until the onions are translucent, about 5 minutes. Add the carrots and mushrooms and cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and cook, stirring, for 1 minute. Add the warmed chicken stock and bring to a boil. Reduce the heat and simmer until thick and bubbly, about 7 minutes. Add the chicken meat and tarragon; taste and adjust the seasoning with salt and pepper. Transfer the chicken mixture to a large casserole dish; set aside to cool slightly.
Heat the oven to 400 degrees F. Remove the pie crust dough from the refrigerator. Dust a clean surface lightly with flour and roll the dough out to form a 12- by 8-inch rectangle, about 1/8-inch thick. Transfer the dough to the top of the casserole dish. Press the dough onto the sides of the dish to seal the edges. Using a paring knife, cut several slits in the top of the crust to allow steam to escape while baking. Bake until golden brown, about 45 minutes. Let stand 10 minutes before serving. Combine the flour and salt in the bowl of a food processor fitted with the blade attachment. Add the butter and vegetable shortening and process until the mixture resembles coarse meal, 8 to 10 seconds. Add enough of the ice water, 1 tablespoon at a time, pulsing between additions, until the dough holds together without being sticky or crumbly. Remove the dough from the processor and shape it into a disk. Wrap in plastic wrap. Chill until firm and the moisture has distributed evenly, about 30 minutes.
Dust a clean work surface and a rolling pin with flour. Place the disk of dough in the center of the floured surface. Starting in the center of the dough, roll to, but not over, the upper edge of the dough. Return to the center, and roll down to, but not over, the lower edge. Lift the dough, give it a quarter turn and lay it on the work surface. Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick. Wrap in plastic and refrigerate until ready for use.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74281,"BBQ Pork Panini Sandwich 3/4 cup white sugar 1 1/2 cups paprika 3 3/4 tablespoons onion powder 3 pound roast pork loin 4 tablespoon butter, room temperature 1 clove garlic, minced 4 French style sandwich rolls, sliced horizontally Dill pickle slices 1/4 pound sliced colby Cheddar cheese 1/2 cup barbecue sauce Instructions: For the dry rub: Mix the rub ingredients together in a bowl. Place pork in a roasting dish. Pat the rub seasoning into pork to cover. (Reserve any remaining rub in a container fitted with lid for up to 6 months.) Cover with plastic wrap and refrigerate to marinate for 1 hour. Preheat oven to 325 degrees F. Place roast pork into oven and cook for 1 1/2 hours. When cooked, tent roast with foil so juices will settle. Slice thin. Preheat your panini press. In a small bowl mix the butter and the garlic. Butter the sandwich bread. Divide the pork, pickles, cheese and barbecue sauce evenly between the bread. Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice on a diagonal and serve warm. ","[Zinfandel, Merlot, Cabernet Sauvignon, Malbec]" 74282,"Whiskey Barbecued Flank Steak 1 flank steak, about 2 lbs., trimmed of fat and sinew 1 onion, sliced thin 2 teaspoons mesquite spice mix 2 tablespoons cider vinegar 2 tablespoons brown sugar 1 jar smoky style barbecue sauce (1/4 cup for marinade, 1 cup to add later) 2 dashes hot sauce 1/4 cup bourbon whiskey Instructions: Place flank steak in a pan to marinate. Mix all other ingredients in a bowl and rub all over steak. Let sit at least 1 hour (best if it sits overnight.) Heat up the grill. Remove excess marinade from meat and mix with 1 more cup of barbecue sauce. Simmer this for several minutes, then keep warm. Grill meat until medium-rare and let rest a few minutes. Slice flank steak across grain of meat into thin slices. Slather with sauce, and serve immediately. Accompany with baked beans and coleslaw. ","[Cabernet Sauvignon, Malbec, Zinfandel, Syrah]" 74283,"Farmer's Market Vegetable, Beef & Brown Rice Salad 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound) 1 teaspoon olive oil 2 cups asparagus pieces (2-inch pieces) 1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices 3 cups hot cooked brown rice 1 cup diced, seeded tomatoes 1 cup canned garbanzo beans, rinsed, drained 1/4 cup fresh basil, thinly sliced 1/2 teaspoon salt 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 tablespoon minced garlic 1 tablespoon honey 2 teaspoons fresh thyme, chopped 1/4 teaspoon salt 1/8 teaspoon black pepper Instructions: 1)Combine marinade ingredients in small bowl. Place beef steak and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Reserve remaining marinade in refrigerator for dressing. 2)Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145F) doneness, turning once. Remove; keep warm. 3)Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl. 4)Carve steak into thin slices. Serve over rice salad. To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145F) doneness, turning occasionally. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 74284,"Bacon Wrapped Duck Breast with Cranberry Duck Sausage 4 skinless boneless duck breasts, butterflied Salt and freshly ground black pepper 4 cups cooked spinach
Caramelized Onion Petals, recipe follows 1/2 cup fresh cranberries 24 thin bacon slices 1/4 cup olive oil Cranberry Duck Sausage, recipe follows Cranberry Maple Syrup, recipe follows 1 tablespoon olive oil 2 Spanish onions, peeled and cut into quarters 2 tablespoons unsalted butter Salt and freshly ground black pepper
1 cup chicken stock 1 pound ground duck meat 1/4 cup sun-dried cranberries, finely chopped 1 teaspoon chopped fresh thyme Salt and freshly ground black pepper
1 package pork casings, soaking in warm water 2 tablespoons olive oil 2 teaspoons unsalted butter 1 cup pure maple syrup 1/4 cup dried cranberries 1 vanilla bean, split Instructions: Working with 1 duck breast at a time, spread a butterflied breast skin down on a work surface. Sprinkle the breast with salt and pepper. Place the cooked spinach down in a thin layer along the center the breast. Then top with a row of Onion Petals, followed by a row of cranberries in the center of the breast. Fold the duck breast meat over onto itself to form a roll. Place 4 lengthwise overlapping slices of bacon on the work surface and place 2 slices perpendicular to the 4 slices so they overlap by 1-inch to form a cross. Place the duck breast in the center, parallel to the 2 bacon slices, fold the bacon over the duck, and then roll it up to make a neat package. Repeat with the remaining duck breasts. Preheat the oven to 375 degrees F. Heat the olive oil over medium heat in a large ovenproof saute pan. Carefully place the bacon wrapped duck breast in the pan and cook on all sides for about 6 minutes to render and brown the bacon. Drain off most of the fat from the pan and put into the oven to finish the cooking, 15 to 20 minutes. Remove the pan from the oven and let the duck breast rest for 5 to 8 minutes before slicing. Slice each duck breast into 4 even slices. Place the sliced duck breast on the plate with the Cranberry Duck Sausage. Drizzle with the Cranberry Maple Syrup. Preheat the oven to 350 degrees F.
In a medium saucepan, heat the olive oil over high heat. Carefully place the onions in the pan cut-side down. Cook until golden brown, 2 minutes on each side. Add the butter and continue to cook the onions in the foaming butter for about 4 minutes. Season with salt and pepper. Add the chicken stock and place the pan in the oven for 20 minutes. Remove from the oven and let cool. In a large mixing bowl, add the ground duck meat, sun-dried cranberries and thyme, and mix well. Sprinkle with salt and pepper. Place the sausage mixture into a piping bag. Find the end of the casing and slip it over the end of the piping bag and push the casing over the tip of the piping bag so that it forms an accordion-like pleat. Keep the casing wet throughout this process (keep dipping your hands in warm water). Applying pressure to the piping bag with one hand, stuff the casing with the sausage. As a sausage is formed, make links by twisting the sausage, and then pipe again. Regulate the flow of the sausage into the casing by applying different amounts of pressure to the piping bag. This will determine how tightly packed the sausage is; if you try and pack the sausage too tightly the casing will burst. If the casing does burst, tie it off at that point and start again.
In a cast-iron skillet over medium heat, add the oil and sausages. Cook evenly on all sides until golden brown, about 6 minutes. In a small saucepan, melt the butter over medium heat. Add the maple syrup, cranberries and vanilla bean and cook for 5 minutes. Remove from heat and let steep for 10 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 74285,"Tomato and Grilled Corn Salad with Almond Vinaigrette 2 tablespoons sliced almonds 2 teaspoons harissa paste 4 cloves garlic, thinly sliced 3 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar 2 shallots, thinly sliced Juice of 1 lime 1 cup grilled corn kernels 2 tablespoons torn fresh mint leaves 2 tablespoons torn fresh Italian parsley 1 tablespoon capers, rinsed 1 jalapeno, thinly sliced 1/2 teaspoon salt Freshly ground pepper 6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds) 1/2 cup crumbled goat cheese Instructions: For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 74286,"Greek Vegetable Stew 2 tablespoons oil 2 onions, chopped 1 pound green string beans, broken in half 1 package frozen or fresh spinach 4 cups water 6 zucchini, chunked 4 yellow squash, chunked 2 cups celery leaves 4 tomatoes, quartered 1 teaspoon salt 8 slices lemon 1 tablespoon dried oregano 3 tablespoons fresh basil 2 cloves chopped garlic 2 tablespoons lemon juice Instructions: Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 74287,"cl Relleno with Chorizo, Black Beans, Salsa Verde and Lime Crema 5 tomatillos 1 jalape?o, stem removed 1 onion, half sliced into rounds and the other half diced 4 cloves garlic, minced 1 small bunch cilantro, stems separated and minced and leaves coarsely chopped Juice and zest of 3 limes Kosher salt 2 tablespoons extra-virgin olive oil 4 links fresh chorizo, casing removed One 15-ounce can black beans, drained and rinsed 2 cups grated pepper jack cheese 3 large eggs 4 poblano peppers 2 cups all-purpose flour Canola oil, for frying 1/2 cup Mexican crema 2 tablespoons grated cotija cheese Instructions: To make the sauce, preheat a large cast-iron pan over medium-high heat. Add the tomatillos, jalape?o and sliced onions and cook, turning occasionally, until softened and blistered on all sides but not completely charred, 15 to 20 minutes. Remove from the pan and wipe out any charred pieces that may have stuck to the bottom of the pan; reserve the pan. Coarsely chop the tomatillos, jalape?o and onions and add to a blender along with half of the garlic, the cilantro leaves and the zest and juice of 2 limes. Blend the sauce until smooth. Season with salt. Heat a large saute pan with the olive oil over medium-high heat. Add the diced onions and saute until translucent, about 5 minutes. Add the other half of the garlic and the cilantro stems and saute until slightly softened and fragrant, 1 to 2 minutes. Add the chorizo and break it up with a spoon. Cook until browned, stirring occasionally, 5 to 7 minutes. Transfer to a large bowl and allow to cool slightly. Add the black beans, pepper jack cheese, 1 egg and salt to taste. Mix to combine. Place the poblanos on an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Remove the skin from the pepper and wipe off any excess black char. Make a small slit lengthwise down the center of one side of the poblanos, being careful not to cut all the way through. Remove the seeds and ribs. Stuff each pepper with some of the filling, being careful not to overfill the peppers or else they will burst while frying. Close up the pepper by securing it with toothpicks. Separate the remaining 2 eggs into two large bowls. Add a pinch of salt into each bowl. Whip the egg whites with a hand mixer until stiff peaks form, 2 to 3 minutes. Beat the egg yolks for about 30 seconds until well incorporated, then pour the yolks into the bowl with the egg whites and continue to beat until combined for another minute. To a third bowl, add the flour. Dip the stuffed poblanos into the egg mixture first, and then into the flour. If you feel like the stuffed poblano is not well coated, you can do a double dredge. Fill the reserved cast-iron pan with 2 inches of canola oil. Heat over medium-high heat until the oil shimmers. Test the oil with a little flour and, if it sizzles, it's ready. Gently lay a dredged poblano into the oil and fry on the first side until golden brown and crispy, 3 to 4 minutes. Flip, then fry for another 3 to 4 minutes. Remove to a paper-towel-lined plate, season immediately with salt and allow to drain. Transfer to a sheet tray lined with a rack so they don't get soggy. Remove the toothpicks before serving. Mix together the crema and juice and zest of the remaining lime in a small bowl. Set aside. To serve, spoon some of the green cl sauce onto the bottom of the plate. Lay the fried poblano over the top of the sauce. Garnish with the cotija cheese. Spoon some of the lime crema alongside the fried cl. ","[Syrah, Tempranillo, Barbera, Grenache]" 74288,"Gingerbread Cake Softened unsalted butter, as needed 1 cup vegetable oil, like soy, peanut, or corn 1 cup sugar 1 cup unsulphured molasses 1 to 2 tablespoons minced crystallized ginger 2 large eggs, at room temperature, lightly beaten with a fork 3 cups unbleached all-purpose flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon fine salt 1/4 teaspoon ground cloves 1 cup water 1 tablespoon baking soda Serving suggestions: Whipped cream or vanilla ice cream Instructions: Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F. In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined. In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 74289,"Fruit Kabobs with Strawberry Cream Cheese Yogurt Dip 1 1/2 cups cantaloupe chunks 1 cup fresh blackberries
8 ounces fresh strawberries, halved if large
1/2 fresh pineapple, cored and cut into bite-size chunks
3 kiwis, peeled and cut into bite-size pieces
One 8-ounce package cream cheese, at room temperature 8 ounces fresh strawberries, stemmed
4.4 ounces vanilla whole milk yogurt, such as Siggi\u2019s 3 tablespoons honey
Instructions: For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve. For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 74290,"Hummingbird Cake 2 1/2 cups all-purpose flour 2 cups cake flour
3 cups sugar
1 1/2 teaspoons kosher salt
1 tablespoon ground cinnamon
Pinch of ground nutmeg Tiny pinch of ground cloves Tiny pinch of ground cardamom 1 1/2 teaspoons baking soda 2 cups vegetable or olive oil 4 extra-large eggs plus 2 egg yolks
1/2 cup buttermilk 2 teaspoons pure vanilla extract
One 12-ounce can crushed pineapple, drained
2 1/2 cups mashed-up overripe bananas
1 1/2 cups toasted chopped pecans
Cream Cheese Frosting, recipe follows Sliced maraschino cherries, for garnish, optional Pineapple rings, optional 4 cups powdered sugar One 8-ounce package cream cheese, at room temperature
2 sticks (1 cup) butter, softened
1 tablespoon pure vanilla extract
Instructions: Preheat the oven to 350 degrees F. Grease with butter and dust with flour three 9- or 10-inch round cake pans. In a medium bowl, whisk the flours, sugar, salt, spices and baking soda. In a big bowl, whisk the oil, eggs, egg yolks, buttermilk, vanilla, pineapple and bananas really well. Add the flour mixture into the wet mixture and whisk gently until there are no lumps. Fold in 3/4 cup of the pecans. Divide the batter among the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35 to 50 minutes, depending on your oven. Be advised: This is a dense, moist cake and you'll be tempted to overbake it. Try not to. Once you start seeing color on top, keep pressing the top of the cake. When it's firm, it's done. Turn out the cake layers onto a wire rack and let them cool completely. Frost with cream cheese frosting and garnish with the remaining 3/4 cup pecans and--if you're feeling very Southern--sliced maraschino cherries. You can even brulee some pineapple slices for the top of the cake. In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often. To spread, use the frosting at room temperature, but store it covered in the fridge. Rewhip cold frosting before using it. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 74291,"Passion Banana Dacquoise 1/4 cup plus 2 1/4 teaspoons almond flour 2 tablespoons plus 1/2 teaspoon cake flour 1/4 cup egg whites 2 tablespoons plus 1 teaspoon sugar Shredded, sweet coconut Powdered sugar 2 egg yolks 1/4 teaspoon vanilla 1 tablespoon plus 2 teaspoons sugar 6 tablespoons plus 1 1/2 teaspoons milk 3 tablespoons plus 1 teaspoon heavy cream 2 sheets gelatin 1/4 cup cold water 3/4 cup plus 2 teaspoons heavy cream 2 egg yolks 2 tablespoons water 2 tablespoons sugar 3 ounces white chocolate 1/4 cup plus 1 tablespoon passion fruit puree 2 tablespoons plus 1 1/2 teaspoon sugar 2 tablespoons plus 1 teaspoon water 1 sheet gelatin 3 tablespoons plus 1 teaspoon passion fruit puree 3/4 cup plus 1 tablespoon neutral glaze (mixture of water, sugar and pectin) 3 tablespoons plus 1 teaspoon water 1 tablespoon plus 2 teaspoons sugar 1/2 cup pabana puree (mixture of mango, banana and passion fruit, available at gourmet/specialty stores) 1 teaspoon cornstarch 1 tablespoon cold water Instructions: Preheat the oven to 350 degrees F. For the Macaroons: Sift together the flours. Whisk the egg whites, slowly adding the sugar, until they form firm peaks. Fold in the dry ingredients. Place the mixture into a pastry bag and pipe into 2 1/2-inch mounds onto a parchment-lined baking sheet. Top with shredded coconut. Bake for about 20 minutes. Dust with powdered sugar. For the Sauce Anglaise: Combine the egg yolks, vanilla and 1 tablespoon of the sugar in a small bowl and set aside. In a small saucepot over medium heat, scald the milk, heavy cream, and the remaining sugar. Temper the yolk mixture using a small amount of the scalded liquid, then add the tempered yolks into the saucepot with the rest of the liquid. Over medium heat, stir this mixture constantly using a heat-resistant spatula or wooden spoon until the mixture has thickened enough to coat the back of a spoon; this should take approximately 1 minute. Be careful that the mixture does not come to a boil. Strain the mixture into a metal bowl which is sitting in an ice bath. Let cool completely, stirring occasionally, until ready to serve. For the Mousse: In a very small metal bowl or 1 cup glass measure, sprinkle the gelatin into 1/4 cup cold water to soften, and set aside. Place the heavy cream into a large bowl and whip using a hand mixer until soft peaks are formed. Set aside in the refrigerator. Place the egg yolks in a 2-quart mixing bowl and set aside. In a 1/2 quart sauce pot, combine the 2 tablespoons of water and sugar, and bring to a boil. Cook until the mixture reaches the soft ball stage, about 248 degrees F on a candy thermometer. Start beating the egg yolks on medium speed, and slowly add in the sugar syrup. Beat until the mixture is thick and cool. Melt the white chocolate in a bowl over a double boiler over simmering water. Remove the bowl of melted chocolate and set aside, keeping it warm. If you used a metal bowl for the gelatin, melt the gelatin over the same simmering water, otherwise, melt the gelatin in the microwave. Temper the gelatin using some of the beaten egg yolk mixture, then add this back into the egg yolk mixture and mix well. Working quickly to prevent lumps from forming, fold a small amount of whipped cream into the warm chocolate. Then fold in the egg yolk and gelatin mixture. Fold in the remaining whipped cream. For the Gelee: Combine the passion fruit puree, sugar and 2 tablespoons of the water in a pot and bring to a boil until combined. Set aside. Soak the gelatin in a bowl with the remaining 1 teaspoon of water and add it to the mixture when softened. Let everything cool. For the Glaze: Bring all of the ingredients to a boil until well combined, then let cool slightly keeping warm for service. When serving, you do not want the mixture to be so warm as to melt the mousse. For the Pabana Sauce: Combine sugar and pabana puree in a small pot and bring to a boil. Remove from the heat. Mix together the cornstarch and water, then add this to the puree. Return the mixture to medium heat and let simmer for about 5 minutes. To serve: In individual 4-ounce dome shaped molds, place a serving white chocolate mousse about 3/4 of the way up. Add passion gelee into the center of the mousse, then place a macaroon on top. Place the mold in the freezer until it is completely frozen. Unmold the dessert, and dip the rounded part into the soft glaze. Drizzle the pabana sauce around the plate, and place the dome in the center of the serving plate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 74292,"Rhubarb Pie The crust: (makes two 12-inch galettes) 3 cups unbleached all-purpose flour (scoop and sweep the flour) 3/4 teaspoon salt 1 tablespoon sugar 4 ounces unsalted butter, cut into 1/2-inch pieces and refrigerated 4 ounces lard, cut into 1/2-inch pieces and frozen 1 egg 5 1/2 tablespoons ice-cold water 1 teaspoon apple cider vinegar 6 cups rhubarb, stems removed and cut into 1-inch pieces 2 cups cherries or raspberries 1 1/2 cups sugar (our pie was pretty tart, so add more if you like it sweet), plus more for sprinkling over the top 4 tablespoons cornstarch 1/2 teaspoon ground ginger 1/2 teaspoon cinnamon 3 tablespoons unsalted butter Egg wash (1 egg whisked with 1 tablespoon water) Instructions: To make the crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar in a food processor. Add the butter and lard. Use the food processor to work the butter and lard into the flour. Work the fats into the flour until it starts to stick together when squeezed, but you want to keep some of the fat in pea-size pieces. If it is too soft and it won't stay in pieces, place the bowl in the freezer for about 15 minutes and then try again. Whisk the egg, add it along with the water and vinegar to the flour/lard mixture. Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-size chunks of fat intact. It will start to look shaggy and not dry. It should hold together when you squeeze it in your hand. Gently knead the dough into a ball. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight. Preheat oven to 425 degrees F with the rack on the bottom shelf. In a large bowl, toss together the rhubarb, cherries, sugar, cornstarch and spices. Roll out one of the circles of dough and drape it into the pie plate. Place the filling in the pie shell. Break the butter up into several pieces and put it over the filling. Weave the lattice over the top. Crimp the edges. Brush the top with egg wash. Sprinkle generously with sugar. Place the pie on a baking sheet, just in case the juices bubble over. Bake for 30 minutes. Reduce the heat to 350 degrees F, bake until the juices are bubbling and translucent, and the fruit is very soft. This can take up to 1 1/2 hours. If the top crust starts to get too much color, tent the pie loosely with foil. Allow the pie to cool so the juices set enough to cut the pie. Enjoy with ice cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 74293,"Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette 1 bunch scallions 1/3 cup plus 2 tablespoons extra-virgin olive oil
8 ounces fusilli pasta
4 tablespoons Chardonnay vinegar
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper
2/3 cup kalamata olives, pitted and chopped
1/2 cup cherry tomatoes, halved
1/4 red onion, finely diced
One 6-ounce piece provolone cheese, diced
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 cups baby arugula
Instructions: Preheat a grill to high. Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely. Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions. In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat. When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 74294,"Coffee Granita with Whipped Cream 2 cups strong brewed espresso or coffee, warm 2/3 cup sugar
2 tablespoons coffee liqueur
1 1/2 teaspoons vanilla extract
Whipped cream, for serving
Fresh mint leaves, for serving Instructions: Mix together the espresso, sugar, coffee liqueur and vanilla extract in a medium bowl until the sugar is completely dissolved. Pour the liquid into an 8-inch square glass baking dish and freeze. Every 30 minutes, remove the dish from the freezer and use a fork to scrape and break up the ice crystals. Repeat until the mixture is thoroughly frozen, about 4 hours. Spoon the granita into small glasses, dollop with the whipped cream and garnish with a mint leaf. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 74295,"Lingiune with Clam Sauce 1/2 cup water 4 garlic cloves, finely chopped 1/4 cup olive oil 1/4 cup finely chopped parsley Pepper 2( 9-ounce) packages of fresh linguine or 1/2 pound dried Instructions: In a 4-quart pot, steam the clams in the water until they are all open, about 10 minutes. Scoop out the clams and remove the top shell from each one. Gently cook the garlic in olive oil in a saucepan for 4 minutes and carefully pour in the clam-cooking liquid, leaving the sand behind in the pot. Add the parsley and season with freshly ground pepper to taste. Put the clams in the same sauce and cover to keep the warm. Boil and drain the pasta, divide among hot bowls, and ladle on the calms with their sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 74296,"Fig, Bacon and Frisee Salad 4 ounces thick-cut bacon, cut into 1/2-inch pieces 1 small shallot, halved and thinly sliced 2 tablespoons red wine vinegar 4 ounces frisee, roughly torn Kosher salt, to taste Freshly ground black pepper 12 small very ripe purple figs, stemmed and halved Instructions: Put the bacon in a medium skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon renders its fat and is crisp but not dry, about 12 minutes. Using a slotted spoon, transfer the bacon to a mixing bowl. Reserve 2 tablespoons of the bacon drippings; discard the rest. Add the shallot to the hot skillet and cook, stirring, until softened, another 3 minutes. Turn the heat to low and add the vinegar, stirring to scrape up any browned bits from the bottom of the pan. Stir into the bacon. Add the frisee to the bacon mixture and toss to coat with the bacon drippings. Taste, season with salt, if necessary, add a very generous amount of black pepper and toss again. Now add the figs and toss. Transfer to a large platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 74297,"Chicken Parm Waffle 2 eggs 1/2 cup milk 3 ounces shredded pecorino 1 1/2 tablespoons sea salt Pinch freshly ground black pepper 1/2 pound angel hair pasta, partially cooked One 28-ounce can crushed tomatoes One 7-ounce can tomato paste 2 tablespoons olive oil Salt 3 large eggs, separated 16 ounces 2 percent milk, heated to 100 degrees F, plus additional as needed 2 ounces lemon juice 1 tablespoon unsalted butter, melted and cooled 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon baking soda Peanut or vegetable oil, for frying 1 boneless, skinless chicken breast, cut into sixths
1 1/2 ounces breadcrumbs 1 1/2 tablespoons paprika 1 1/2 tablespoons salt 1/2 tablespoon cayenne pepper Pinch black pepper Garlic powder, to taste 6 slices part-skim mozzarella Instructions: For the pasta waffle: Preheat a waffle iron to medium heat. Mix eggs, milk, pecorino, salt, black pepper and angel hair pasta in a medium bowl. Ladle into waffle iron (this will fit neatly in two 7-inch Belgian waffle compartments) and cook until brown, 6 to 8 minutes. For the tomato sauce: Blend tomatoes, tomato paste, olive oil and salt in a bowl. For the batter: Beat the egg whites in a large bowl until slightly foamy, then combine the milk with the whites, whisking constantly. Add lemon juice. In a separate bowl, whisk together slightly beaten egg yolks and butter until smooth. Whisk into the milk mixture. Whisk together the flour, salt, sugar and baking soda in a large bowl, then add in thirds to the milk mixture. Adjust consistency with milk as needed to make a thick batter. For the chicken tenders: Heat oil in a deep-fryer to 325 degrees F. Dunk the chicken pieces in batter. Stir together the breadcrumbs, paprika, salt, cayenne, black pepper and garlic powder in a bowl. Remove the chicken from the batter and coat in the spice mixture. Fry the tenders until golden brown, about 6 minutes. Heat the cooked tenders on a hot griddle and top with mozzarella, then melt under a lid. Spread sauce on the pasta waffles, then top each with some chicken and mozzarella.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 74298,"Dragon Fruit Margarita One 3.5-ounce frozen packet dragonfruit (pitaya) puree 3 tablespoons fresh lime juice
3 tablespoons blanco tequila
1 tablespoon amber agave
1 tablespoon triple sec
1 cup ice
Instructions: Add the contents of the dragon fruit packet to a high-power blender along with the lime juice, tequila, agave and triple sec. Blend until the mixture is homogeneous, about 30 seconds, scraping down the sides as needed. Add the ice and blend until the ice is crushed and the mixture is smooth and pourable, about 20 seconds more. ","[Tequila Sunrise, Sauvignon Blanc, Moscato, Cava]" 74299,"Summer Dinner Salad 3 tablespoons red wine vinegar 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil, plus more for brushing One 15 1/2-ounce can cannellini beans, rinsed and drained 1/4 cup pitted black olives, such as Ni?oise, coarsely chopped 1 medium red bell pepper, sides removed in 4 planks 1 medium zucchini (about 8 ounces), cut on the bias into 1/4-inch-thick slices 1 medium yellow squash (about 8 ounces), cut on the bias into 1/4-inch-thick slices 1 small Italian eggplant (about 8 ounces), sliced 1/4-inch thick 1 medium red onion, sliced into 1/2-inch-thick rings 1 tablespoon rosemary leaves, finely chopped Eight 1/2-inch-thick slices baguette 6 ounces goat cheese, cut into 4 rounds 8 cups loosely packed mixed baby greens Instructions: Prepare a grill for medium heat. Whisk the vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper together in a large serving bowl. Whisk in the oil to make a smooth dressing. Remove about 2 tablespoons of the dressing to a small bowl. Add the beans and olives to the serving bowl and toss well. Let marinate while you grill the vegetables.
Spread the peppers, zucchini, yellow squash, eggplant and onion on a baking sheet. Season with salt and black pepper. Stir the rosemary into the dressing in the small bowl and brush on the vegetables. Grill the vegetables, turning occasionally, until charred on both sides and just tender, 8 to 9 minutes for the onions, 7 to 8 minutes for the eggplant and peppers and 5 to 6 minutes for the zucchini and yellow squash.
Transfer the vegetables as they're cooked to a cutting board. Cut the peppers into thick strips. If the eggplant slices are large, cut them in half. Separate the onion into individual rings.
Grill the baguette slices, turning occasionally, until crisp on the edges and slightly charred, 3 to 4 minutes. Remove from the grill and lightly brush with olive oil on both sides. Season with salt and black pepper. While the baguette grills, place the goat cheese rounds on a piece of foil and warm them on the grill just until the cheese begins to soften, 1 to 2 minutes.
Add the grilled vegetables and mixed greens to the serving bowl and toss to combine. Arrange the baguette toasts around the bowl in pairs and top each pair with a round of warmed goat cheese.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 74300,"Noodle Pudding with Farmer Cheese and Lingonberries 8 ounces medium-wide egg noodles 3 large eggs 8 ounces farmer cheese, pot cheese, or cottage cheese, crumbled 1/4 cup brown sugar 1 cup sour cream 1/2 cup whole, 2 percent fat, or 1 percent fat milk Pinch salt 1/2 teaspoon pure vanilla extract 1 pinch cinnamon