64361,"Frittata 6 eggs, beaten 1-ounce Parmesan, grated 1/2 teaspoon black pepper Pinch salt 1 teaspoon butter 1/2 cup chopped roasted asparagus 1/2 cup chopped country ham 1 tablespoon chopped parsley leaves Instructions: Preheat oven to broil setting. In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley. Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64362,"Spanish Stuffed Bell Peppers 6 green, red or yellow bell peppers, or a combination 1 tablespoon olive oil, plus additional for drizzling tops of peppers 1 onion, minced 2 large garlic cloves, minced or to taste 1 teaspoon hot Madras curry powder, or to taste 1 teaspoon ground ginger 3 cups cooked long grain rice, preferably basmati 1 pound ground veal 10-ounce package frozen peas, cooked according to package directions 3 firm, ripe tomatoes, diced 1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled 3 tablespoons minced fresh cilantro, or to taste Salt, to taste Cayenne pepper, to taste (optional) 3 tablespoons fresh or dry bread crumbs Lemon juice or wedges Instructions: Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges. ","[Rioja, Tempranillo, Garnacha, Barbera]" 64363,"Smoked Meatloaf 2 pounds ground beef 1 pound ground pork
2 teaspoons dry mustard
2 teaspoons paprika
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon black pepper
2/3 cup barbecue sauce
1/3 cup breadcrumbs
2 eggs
Instructions: Prepare a smoker for cooking at 225 degrees F. Put ground beef and ground pork in a large bowl. Stir together dry mustard, paprika, basil, garlic powder, onion powder, thyme, salt and pepper in a second bowl. Add the barbecue sauce, breadcrumbs and eggs to the spice mixture and stir well. Pour over the ground meat mixture. Using your hands, mix together until the color is even. Put meatloaf in a 9-by-5-inch loaf pan. Reshape the mixture into a loaf. Smoke over indirect heat until the internal temperature reaches 165 degrees F, 3 to 3 1/2 hours.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 64364,"Polenta with Sausage and Peppers 2 cups polenta 1 stick (8 tablespoons) butter 4 ounces grated Parmesan 1/2 cup extra-virgin olive oil Two 28-ounce cans whole peeled tomatoes, hand-crushed 6 links Italian sausage, chopped 3 cloves garlic, chopped 3 bell peppers, chopped 1 onion, chopped 1 tablespoon crushed red pepper Ricotta, for topping Fresh basil leaves, for garnish Instructions: Bring 6 cups of water to a simmer and add the polenta. Cook over low heat, stirring often, 45 minutes. Stir in the butter, Parmesan and olive oil and keep warm. Add the tomatoes, sausage, garlic, peppers, onion and crushed red pepper to a large cast-iron pot and simmer, 30 minutes. Serve sauce over polenta, topped with some ricotta and basil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 64365,"Pulled Pork 8 ounces or 3/4 cup molasses 12 ounces pickling salt 2 quarts bottled water 6 to 8 pound Boston butt 1 teaspoon whole cumin seed 1 teaspoon whole fennel seed 1 teaspoon whole coriander 1 tablespoon chili powder 1 tablespoon onion powder 1 tablespoon paprika Instructions: Video: Watch Alton make this recipe Combine molasses, pickling salt, and water in 6-quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal. Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika. Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application. Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork. Once done, remove from pot and set aside to rest for at least 1 hour. Pull meat apart with 2 forks and serve as sandwich with coleslaw and dressing as desired. ","[Barbera, Tempranillo, Garnacha, Zinfandel]" 64366,"Maple Bourbon Brined Turkey Legs 2 1/2 pints water 3/4 cup salt 3/4 cup maple syrup 3/4 cup bourbon 2 tablespoons whole-grain mustard 1 tablespoon black peppercorns 2 teaspoons red chili flakes 1 teaspoon dried thyme 1 tablespoon granulated garlic 3 cloves 1 bay leaf 4 turkey drumsticks Instructions: In a medium pot, over low heat, add all the ingredients, except the turkey. Cook stirring to combine and dissolve the salt. When salt has dissolved, remove from the heat and let cool. Add the turkey drumsticks to a large resealable plastic bag, and pour in the brine. Seal the bag well, and put into a bowl (in case of leaks). Refrigerate for 24 hours. After 24 hours, remove the turkey, discard the brine and preheat the oven to 350 degrees F. In a roasting pan, fitted with a rack, add the turkey drumsticks, making sure there is room between each for even cooking. Roast for 90 minutes. Remove from the oven to a serving platter and serve hot or cold. ","[Burgundy, Zinfandel, Tempranillo, Barbera]" 64367,"Roasted Prime Rib with Thyme and Marsala 1 tablespoon chopped fresh thyme 1 tablespoon kosher salt 3 tablespoons arrowroot 1 teaspoon freshly ground black pepper 3 cloves garlic, minced One 6-pound bone-in beef prime rib roast, trussed 2 cups low-sodium beef broth 1 cup sweet marsala 1 tablespoon chopped fresh thyme 3 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: For the beef: Allow the beef to stand at room temperature before roasting, 30 minutes. Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Mix together the thyme, salt, pepper and garlic in a small bowl. Make 1-inch-long, 1/2-inch-deep slits all over the meat using a paring knife. Rub the garlic mixture into the slits and onto the rest of the meat. Place the meat, fat-side up, in a shallow roasting pan. Roast for 45 minutes. Cover the meat with foil and continue to roast until a meat thermometer inserted straight down into the center of the meat registers 145 degrees F for medium-rare, 65 to 75 minutes. Place the roast on a baking sheet and tent with foil. Allow to rest for 20 minutes. For the sauce: Combine any juices from the rested meat with the broth, marsala, arrowroot and thyme in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, 20 minutes. Whisk in the butter until smooth and season with salt and pepper. Pour the sauce into a serving pitcher. Slice the roast into 1/2-inch-thick slices and arrange on a platter. Serve the sauce alongside. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 64368,"Apple Cranberry Pie 2 1/2 cups all-purpose flour (see Cook's Note) 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons (1 3/4 sticks) cold unsalted butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 1/2 pounds baking apples like Golden Delicious, Cortland or Mutsu 2 tablespoons freshly squeezed lemon juice 2 cups (about 8 ounces) frozen cranberries, thawed and drained 3/4 cup sugar, plus more for sprinkling 4 tablespoons (1/2 stick) unsalted butter 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 tablespoons cornstarch 1 large egg, lightly beaten Instructions: For the crust: Whisk the flour, sugar and salt together in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles coarse cornmeal mixed with pea-sized bits of cold butter. (If the butter gets too soft, refrigerate the mixture for 10 minutes before proceeding.) Use a fork to stir in the egg and water mixture until the dough just comes together. (If the dough is dry, add up to 1 tablespoon more cold water.) Divide the dough into two equal-sized disks, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. For the filling: Peel, halve and core the apples. Cut each half into 4 wedges and place in a bowl with the lemon juice and cranberries, tossing to combine. Add the sugar and toss again to combine evenly. Melt the butter over medium-high heat in a large skillet. Add the apple mixture and cook, stirring occasionally, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover the pan and reduce the heat to medium-low, cooking until the apples soften and release most of their juices and the cranberries have burst, about 7 minutes. Strain the apple mixture into a colander set over the bowl, shaking it to collect as much of the juice as possible. Pour the liquid back into the skillet, add the cinnamon and ginger, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Return the reduced juice and the apple mixture to the bowl and toss to recombine. Chill the filling until it cools completely, at least an hour and up to 2 days. To assemble the pie: On a lightly floured surface, roll each disk into an 11- to 12-inch circle. Lay each dough circle between two pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes. Place a baking sheet on a rack positioned in the lower third of the oven and preheat to 375 degrees F. Line the bottom of a 9-inch pie dish with one of the dough discs and trim it to leave a 1/2-inch overhang on all sides. Stir the cornstarch into the filling and add it to the pan. Use a chef's knife, pizza cutter or fluted dough cutter to cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes. Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. If the edges begin to brown too fast, cover them with strips of aluminum foil. Let the pie cool 1 hour before serving. Once completely cooled, the pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64369,"Gluten-Free Vanilla Cupcakes 3/4 cup brown rice flour 1/2 cup amaranth flour 1/4 cup tapioca flour 1 1/2 teaspoons gluten-free baking powder 1/2 teaspoon fine salt 2 large eggs, at room temperature 2/3 cup sugar 1 1/2 sticks (6 ounces) unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk Instructions: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. Whisk the rice flour, amaranth flour, tapioca flour, baking powder and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin. Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64370,"Orange Chiffon Cupcakes with Meringue Buttercream 2 large egg whites 1/3 cup sugar 2 cups sifted cake flour (sift before measuring) 3/4 cup granulated sugar 1/4 cup vanilla infused sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon orange liqueur (recommended: Grand Marnier) 1 cup half-and-half 1/2 cup canola oil 2 large egg yolks 2 teaspoons finely grated orange zest 1/4 cup water 1 cup granulated sugar 1/4 cup vanilla infused sugar 1/2 cup egg whites (about 6 large egg whites) at room temperature 1 1/2 cups unsalted butter, cut into 1/2 inch pieces, at room temperature 1 cup confectioners' sugar 2 tablespoons orange liqueur 2 teaspoons finely grated orange zest plus additional coarsely grated orange zest, for garnish, optional Instructions: Preheat oven to 350 degrees F. Line 24 standard cupcake cups with paper liners. Set aside. In a medium grease free bowl, beat egg whites to soft peaks with an electric mixer. Slowly add 1/3 cup of sugar and beat to stiff peaks. Set aside. In a large bowl, sift together the cake flour, sugars, baking powder and salt. Add remaining ingredients and beat with same mixer (no need to wash beaters) until combined (about 1 minute). Fold egg whites into the batter being careful not to deflate the egg whites. Spoon mixture, a little over half full, into each cupcake cup liner. Bake for approximately 18 minutes or until skewer inserted comes out clean. Let cupcakes cool in pan for about 5 minutes then remove to a wire rack to cool completely. Make Buttercream: Place water and sugars in a small saucepan. Stir to combine. Bring to a boil over medium heat and continue to cook for approximately 5 minutes. Sugar will be dissolved. Whip egg whites in a stand mixer (make sure bowl is grease free) to stiff peaks. Slowly add hot sugar syrup to egg whites and continue beating on high speed until bowl is cool to the touch about 10 to 15 minutes. Add butter a piece at a time and mix completely before adding the next piece of butter. Repeat until all butter has been used. Add confectioners' sugar. Mix to combine. Add orange liqueur and 2 teaspoons of zest. Mix to combine. Frosting will be smooth and creamy. Generously frost cupcakes with a piping bag or spatula and top with coarsely grated orange zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64371,"Stained Glass Wreath Cookies 1 (16-ounce) tube sugar cookie dough 1 bag assorted round hard candies (recommended: Lifesavers) 1 small tube of white decorating icing 1 package silver and gold dragees Instructions: Preheat oven to 350 degrees F. Line 2 sheet pans with silicone baking pads.
Slice dough log at 1/4-inch intervals and place onto prepared baking sheets spaced 1 inch apart.
Press a 1-inch round cutter into the center of each cookie round. Remove the small circle of dough and replace it with a round hard candy.
Bake in the oven 8 to 10 minutes.
Remove from oven. While still warm, make a hole at the top of each cookie with a large straw. Place baking sheet on the cooling rack and cool completely.
When the cookies have completely cooled, use the decorative icing and evenly space 6 icing dots around the edges of each cookie. Lightly push the silver dragees into the icing dots. Allow icing to harden.
Place the 8-inch piece of ribbon through the hole at the top and tie the ends together. Repeat with remaining cookies. You can eat your cookies or hang them as ornaments on a Christmas tree or in a window. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 64372,"Elephant Cupcakes 12 mini marshmallows (for the eyes) 24 mini chocolate chips (for the pupils) 24 red gumdrop fruit slices (for the ears and tails) 12 pink gummy rings (for the trunks) 12 vanilla cupcakes 2 cups vanilla buttercream 34 cup pink sanding sugar Instructions: For the eyes: Snip each mini marshmallow in half with scissors. Press a mini chocolate chip into the cut sides of the marshmallows as a pupil for each eye. Set aside. For the ears: Set the red gumdrop fruit slices on the work surface on their rounded side or upright. With a small sharp knife, trim one-third off the side of the gumdrop (to decrease its weight). Reserve the trimmings. Then cut through each slice vertically about three-quarters of the way through. Twist the top half away from the bottom half and press the parts together at a 45 degree angle (they will still be attached). For the tails: Slice the reserved trimmings from the ears into 12 thin strips about 1 inch long. For the trunks: Remove a 3/4-inch segment from each gummy ring to make a trunk. To assemble: Frost each cupcake with about 2 tablespoons of the buttercream. Place the pink sanding sugar in a small bowl. Invert each cupcake into the sugar and press gently to adhere. Attach the eyes by pressing gently into position. Insert one end of the trunk just below eye level. Push the bottom half of the ears into the sides of the cupcake. Insert a tail on the back of the cupcake. Repeat steps for all cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64373,"Fiddlehead and Saffron Soup 8 ounces/225 g fiddleheads 4 cups/1 liter chicken stock 1/8 teaspoon crushed saffron threads 2 egg yolks Lemon juice, strained, to taste 1/4 cup/60 ml cream Salt and freshly ground black pepper Instructions: Trim the fiddleheads and wash by rinsing in a sink of cold water up to 4 times. Drain. Cook in a pot of boiling salted water until tender, about 10 minutes. Drain and immediately plunge into a basin of ice-water to set the color and stop the cooking. Drain, and set aside. Heat the chicken stock with the saffron to boiling. Turn off the heat. In a bowl, beat together the yolks and lemon juice. Whisk a ladleful of the hot stock over the yolk mixture. Add another. Then whisk the egg mixture back into the stock. Stir in the cream. Taste and adjust the seasonings. Add the fiddleheads and gently reheat, without boiling. Serve. Cook's Note: If it boils, it will curdle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64374,"Grahamuloos (Graham Cracker Cookie Butter) 15 graham crackers (8 ounces) 4 tablespoons butter, melted
1/4 cup honey
Fruit, cookies or candy, for serving
Instructions: Pulse the graham crackers in a food processor to a fine powder. Stream the melted butter into the processor, pulsing until combined. Add 1/4 cup water and process to a paste. Add the honey and blend until the consistency is thick but spreadable. Serve with fruit, cookies or candy. ","[Chardonnay, Riesling, Moscato]" 64375,"Chocolate Sandwich Cookies with Vanilla-Cream Filling 1 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa (recommended: Dutch-processed) 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups sugar 10 tablespoons (1 1/4 sticks) unsalted butter at room temperature 1 large egg 4 tablespoons (1/2 stick) unsalted butter at room temperature 1/4 cup vegetable shortening 2 cups confectioners' sugar 2 teaspoons vanilla extract Instructions: Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
Vanilla-Cream Filling: Put the butter and shortening in a mixing bowl and, at low speed, gradually beat in the confectioners' sugar and vanilla, until blended. Turn the mixer up to high and beat for 2 or 3 minutes more, until fluffy.
With a pastry bag fitted with a 1/2-inch tip, pipe teaspoon size blobs of filling onto the tops of half the cookies. Keeping the smooth bottoms of the cookies facing up, flip the remaining cookies on top of the filling and lightly press to form sandwiches. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 64376,"Peachy Green Tea Cooler 6 green tea teabags 6 cups cold water 3 ripe peaches, pitted and sliced or canned peaches Honey 1 lemon, juiced 6 sprigs fresh mint Instructions: Bring 6 cups cold water to a boil. Place teabags in a saucepan. Slice the peaches and place in a saucepan. Pour boiling water over the peaches and teabags. Steep for about 5 minutes. Strain the tea into a heat-safe pitcher and reserve the peaches. Stir in honey and lemon juice to taste. Allow tea to cool, then refrigerate until thoroughly chilled. Reserve peaches in refrigerator. To serve: Fill tall glasses with ice, place a few chilled peach slices in each glass, pour chilled tea over the peaches and top with a sprig of mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64377,"Christmas Ham with Mustard Mix 1 lightly salted ham, approximately 4 pounds 2 bay leaves 2 carrots 2 onions 2 juniper berries 2 cloves 1 tablespoons dried thyme 3 cup bread crumbs 1 cup syrup 1/2 cup brown sugar 2 tablespoons soy sauce 1 teaspoon ginger powder 2 pounds mustard 1 tablespoon Garam Masala Instructions: For the Ham: Put water in a pot and cover, bring to a boil. Take the foam off the top. Let simmer for 4 hours. Let ham sit in broth over night, covered in refrigerator.
For the Mustard Mix: Preheat oven to 350 degrees. Whisk ingredients well and brush the mix on the ham. Bake the ham for 30 minutes or until the mustard crust is golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64378,"Outback-Style Blue Cheese Wedge Salad 2/3 cup mayonnaise 2 teaspoons apple cider vinegar 2 tablespoons buttermilk 1/4 teaspoon sugar 2 tablespoons finely crumbled Danish blue cheese Kosher salt and freshly ground pepper 2 tablespoons sugar 1 tablespoon balsamic vinegar 1 small head iceberg lettuce, trimmed and quartered 1 cup grape tomatoes, halved 1/4 small red onion, sliced 4 slices bacon, cooked and finely chopped 1/4 cup coarsely crumbled Danish blue cheese Instructions: Make the dressing: Whisk the mayonnaise, vinegar, buttermilk and sugar in a small bowl. Stir in the blue cheese and season with salt and pepper. Refrigerate until chilled, about 30 minutes. Meanwhile, make the glaze: Combine the sugar, balsamic vinegar and 2 tablespoons water in a small nonstick skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until thickened, about 5 minutes. Pour into a small bowl and let cool. Make the salad: Divide the iceberg wedges among plates. Spoon the dressing on top, letting it run down the sides. Drizzle all over with some of the glaze, about 1 teaspoon per wedge (you will not need all the glaze). Top with the tomatoes, red onion, bacon and blue cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64379,"Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil 1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons) 3/4 cup warm water (105 to 115 degrees F) 1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging 1 1/2 teaspoons salt 2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl 8 ounces buffalo mozzarella, thinly sliced Tomato-Red Pepper Sauce, recipe follows 12 ounces goat cheese, thinly sliced 2 tablespoons chopped fresh basil leaves Red Chili Oil, recipe follows 2 tablespoons olive oil 1 large Spanish onion, coarsely chopped 3 cloves garlic, chopped 2 roasted red peppers, peeled, seeded and chopped 2 cups canned plum tomatoes, with juice, pureed
Salt and pepper 1/2 cup extra-virgin olive oil 1 teaspoon red chili flakes
1/2 teaspoon salt Instructions: Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours. Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve. Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 64380,"Noodle Bowls 8 scallions, cut into bite size pieces on an angle 2 cups shredded carrots, available in pouches in produce department 1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped 1/2 head bok choy, trimmed and shredded 1/2 pound pea pods (snow peas) cut in half on an angle Chopped fresh cilantro and/or chives, for garnish, optional 3 quarts packaged or canned vegetable stock or chicken broth 1 1/2 pounds fresh linguini, available in dairy aisle 1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry Instructions: Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain. Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64381,"Individual Baked Alaska 1 loaf Classic Pound Cake, recipe follows, see cook's note 1/2 gallon vanilla ice cream 6 egg whites 1/4 teaspoon cream of tartar 6 ounces sugar Melted butter, for brushing loaf pans 1 pound unsalted butter 1 tablespoon vanilla extract 1 pound sugar 1 pound eggs, about 8 large 1 pound cake flour 1/4 teaspoon salt Instructions: Slice the pound cake loaf into 1/2-inch slices. With a 3-inch round cookie cutter, cut pound cake into 6 individual portions and place on a cookie sheet. Place a large scoop of vanilla ice cream on top of each round cake. Freeze cake and ice cream until very hard, at least 1 hour.
While the ice cream freezes, make your meringue:
Preheat the oven to broil and place a rack 8 inches from the top of the oven.
In an electric mixer with the whip attachment, on medium speed, beat together the egg whites and cream of tartar to soft peaks. Continue to beat and add the sugar, 1 tablespoon at a time. Whip until meringue has reached stiff peaks. Place meringue in a pastry bag fitted with a large star tip. Remove the ice cream from the freezer. Quickly pipe the meringue evenly over the ice cream, covering completely. Place in the broiler and broil just until tops are browned, about 2 minutes. Remove from the oven and serve immediately. Preheat oven to 350 degrees F.
Brush the inside of 2 loaf pans (9 by 5 by 3-inch) with melted butter. Line the bottoms of the pans with parchment paper and brush again with butter. Reserve.
Using a mixer fitted with the whip attachment, beat the butter and vanilla extract until creamy, about 5 minutes. Add the sugar, 1/4 cup at a time and continue to beat until light and fluffy, about 10 to 12 minutes.
Add the eggs, 1 at a time, making sure each egg is completely incorporated before adding the next one. Lower the speed to stir and add the flour and salt. Mix until well blended. Pour half of the batter into each prepared loaf pan.
Bake the cakes for about 1 hour, until the top is golden brown and a bamboo skewer inserted in the center comes out clean. Transfer pans to a rack and cool for 10 minutes. Then, remove cakes from the pan and allow to cool further on the rack. Serve slightly warm or use as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64382,"Black and White Brownies 4 ounces cream cheese, softened 1/4 cup plus 1 tablespoon butter, softened, divided usage 3/4 cup sugar, divided usage 3 large eggs, divided usage 1 teaspoon vanilla, divided usage 1/4 cup plus 2 tablespoons Daisy Brand Sour Cream, divided usage 2/3 cup plus 2 tablespoons all purpose flour, divided usage 1/2 teaspoon baking powder 1/4 teaspoon salt 3 ounces semi-sweet baking chocolate, melted and slightly cooled Instructions: 1.Heat the oven to 350F. 2.Spray an 8-inch square baking pan with cooking spray. 3.Beat the cream cheese, 1 tablespoon butter and 1/4 cup sugar in a medium bowl at medium speed until smooth. 4.Add 1 egg, 1/2 teaspoon vanilla and 2 tablespoons sour cream to the mixture and beat until creamy. Stir in 2 tablespoons of flour; set the mixture aside. 5.Beat 1/4 cup butter, 1/2 cup sugar, 2 eggs, 1/4 cup sour cream and 1/2 teaspoon vanilla in a large bowl at low speed until mixed. Beat at medium speed until creamy. 6.Beat in 2/3 cup flour, baking powder and salt at low speed. 7.Beat in the chocolate at low speed until mixed; and then beat at medium speed until smooth and creamy. 8.Spread half of the chocolate mixture evenly in the pan. Top with the cream cheese mixture. Drop the remaining chocolate mixture over the cream cheese mixture filling by spoonfuls. 9.Pull a table knife through batters to marble. 10.Bake the brownies for 25 to 28 minutes or until the center is set. Place the brownies on a cooling rack; cool completely (about 2 hours), and then refrigerate until the brownies set. Store any leftovers in the refrigerator. Serve with a drizzle of chocolate sauce, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64383,"Gina's Seafood Passion Pasta 2 tablespoons olive oil 1 large shallot, chopped 3 cloves garlic, chopped Pinch red pepper flakes Salt Freshly ground black pepper 1/4 cup dry white wine One 28-ounce can crushed tomatoes 1 pound large shrimp, peeled and deveined 1 pound dry sea scallops 2 tablespoons roughly chopped fresh flat-leaf parsley 1 pound linguini Grated Parmesan, for serving Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
Add the olive oil to a large high-sided skillet over medium-high heat. Add the shallots and garlic and saute until tender and fragrant, 3 to 4 minutes. Stir in the red pepper flakes, salt and pepper. Add the white wine and the crushed tomatoes. Season with salt and pepper and bring to a simmer. Add the shrimp and scallops, cover, and gently simmer for 5 minutes.
Drain the pasta and add directly to the skillet and toss with the pasta and seafood. Serve sprinkled with chopped parsley and grated Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64384,"Braciole 6 (6-ounce) slices of pork cutlets or shoulder, pounded very thin Salt and freshly ground black pepper 1 cup toasted bread crumbs 2 hard-cooked eggs, finely chopped 6 slices salami, finely chopped 1/4 cup freshly grated Locatelli cheese 2 tablespoons minced fresh flat-leaf parsley 2 tablespoons olive oil Instructions: Pat the meat dry and season with salt and pepper. In a bowl, combine the stuffing ingredients. Season with salt and freshly ground black pepper Spread a thin layer of the stuffing on each slice of the meat, roll up the meat to enclose the stuffing and tie with string. In a large skillet over moderate-heat, heat the oil until hot. Add the meat and cook until it is browned on all sides. Transfer to a plate, set aside until ready to add to your sauce. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 64385,"Sunny's Breakfast Steak and Eggs with Chimichurri 1/4 cup apple cider vinegar 1/4 cup extra-virgin olive oil
1 teaspoon dried Mexican oregano
1/2 teaspoon red cl flakes
8 cloves garlic
2 bunches fresh parsley
Kosher salt and freshly ground black pepper
2 New York strip steaks, 3/4 to 1 inch thick Kosher salt and freshly ground black pepper
8 large or jumbo eggs 2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Instructions: For the chimichurri: Add the vinegar, olive oil, oregano, red cl flakes, garlic and parsley to a food processor. Season with salt and pepper and pulse gently until just chopped. Add half of the chimichurri to a plastic bag and reserve the rest for serving. For the steaks: Add the steaks to the bag with the chimichurri and make sure they are coated. Seal and rest at room temperature for 2 hours. Bring a grill pan to medium-high heat. Remove the steaks from the bag, making sure to remove as much chimichurri from them as possible. Season the steaks with salt and pepper. Grill on one side for 2 to 3 minutes, then flip and grill until the internal temperature is 125 degrees F for medium rare, 2 to 3 minutes more. Remove to a plate, cover and let rest for 10 minutes. For the eggs: Whisk the eggs with 2 teaspoons water in a large bowl until combined and frothy. Add the butter to a large nonstick pan over low heat and as it melts, tilt the pan to make sure the butter coats the bottom and sides. Pour the eggs into the pan and allow them to sit until a thin layer begins to set on the bottom and sides of the pan, about 30 seconds. Using a whisk, gently scrape the bottom and sides of the pan using a twisting motion to free any eggs attached to the corners and sides of the pan. Allow the eggs to rest again for another 30 seconds, then \scramble\ again with the whisk. Repeat this step until the eggs are almost done but still wet, about 6 minutes total. Season with a pinch of salt and a grind of pepper. Remove the pan from the heat and continue to \scramble\ them with the whisk to finish, about 30 more seconds. Serve with the rested steaks and reserved chimichurri. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 64386,"Cilantro Pesto Pasta 1 clove garlic, cracked away from the skin 2 inches fresh ginger root, chopped 1 teaspoon crushed red pepper flakes 3 ounces, about 1/2 cup, macadamia nuts 1 lime, juiced 1 cup cilantro leaves 1/2 cup evoo -- extra-virgin olive oil, eyeball it 1 teaspoon coarse salt, eyeball it in palm of your hand 1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved Instructions: Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64387,"Mango-Orange-Vanilla Ice Cream Cake 4 tablespoons unsalted butter, melted, plus more for the pan 10 graham cracker sheets, broken in half 1 1 1/2-quart carton mango ice cream 1 1 1/2-quart carton vanilla ice cream 1 1 1/2-quart carton orange-vanilla ice cream
Whipped cream, for topping Instructions: Butter an 8-inch springform pan. Cut a 7-by-26-inch piece of parchment paper; press the strip around the inside of the pan so it extends above the rim (this will allow you to build a tall cake). Lock the ring to secure the paper to the pan. Pulse the graham crackers in a food processor until finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until firm, about 10 minutes. Meanwhile, cut the carton of mango ice cream in half with a serrated knife. Return one half to the freezer. Transfer the other half to a stand mixer and let soften slightly, then beat with the paddle attachment on medium speed until spreadable but not melted. Spread the ice cream evenly onto the crust with an offset spatula. Freeze until firm, 30 minutes to 1 hour.
Rinse out the bowl, then repeat step 3 with the vanilla ice cream, using half of the carton. Freeze the cake. When firm, repeat with the orange-vanilla ice cream, using half of the carton. Return to the freezer.
Repeat the layers with the remaining mango, vanilla and orange-vanilla ice cream, making sure each layer is firm before adding the next. Freeze the ice cream cake until completely firm, at least 1 hour. Remove the springform ring and parchment. Cover the cake with whipped cream and freeze at least 10 minutes more. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 64388,"Turkey Marsala with Lemon Broccolini 12 ounces broccolini 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 lemon, halved (1/2 thinly sliced, 1/2 juiced) 2 tablespoons unsalted butter 2 cloves garlic, thinly sliced 4 cups sliced cremini mushrooms (about 12 ounces) 1 1/4 pounds turkey breast cutlets, trimmed 1 cup all-purpose flour 2/3 cup dry Marsala wine 2/3 cup low-sodium chicken broth 2 tablespoons chopped fresh parsley Instructions: Preheat the broiler. Toss the broccolini with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet; add the lemon slices. Broil until the broccolini is tender and just starting to char, 5 to 6 minutes. Set aside and cover to keep warm. Meanwhile, heat 1 tablespoon butter and the garlic in a nonstick skillet over medium-high heat. Add the mushrooms and cook until browned and the liquid is evaporated, about 6 minutes. Transfer to a bowl. Pound the turkey to an even thickness using a heavy skillet, if needed. Mix the flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow dish. Dredge the turkey in the flour. Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half of the turkey and cook until browned and cooked through, 2 to 3 minutes per side; transfer to a plate. Repeat with the remaining 1 tablespoon olive oil and turkey; transfer to the plate. Increase the heat to high. Add the wine and cook until reduced by half, 2 minutes. Add the broth and cook until reduced by half, 4 minutes. Add the mushrooms and the remaining 1 tablespoon butter. Remove from the heat and stir in the parsley and 1 tablespoon lemon juice. Spoon the sauce over the turkey; serve with the broccolini. ","[Barolo, Barbaresco, Chianti, Rioja]" 64389,"The Best Grilled Chicken Breasts Four 6-ounce boneless, skinless chicken breasts 1 cup plain, full-fat yogurt Zest and juice of 1 lemon 4 scallions, whites coarsely chopped and greens reserved for serving 2 cloves garlic 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl. Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours. Meanwhile, heat a grill to medium. Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving. Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64390,"Chicken Poppy Seed Salad Sandwiches 2 1/2 pounds boneless, skinless chicken breasts 4 celery stalks, finely chopped 4 cups seedless grapes, halved 2 cups slivered almonds 2 cups mayonnaise 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons poppy seeds 2 tablespoons dried dill 1 loaf white sandwich bread Instructions: Boil the chicken in a large pot filled with water until done, about 45 minutes. Drain the chicken and set aside to cool. Once the chicken is cooled, dice into small pieces and place in a large mixing bowl. Add the celery, grapes, almonds, mayonnaise, salt, pepper, poppy seeds and dill. Mix until the salad is fully combined. Cut the crusts off of the bread and place a few tablespoons in between each sandwich, pressing to make it easy to pick up. Cut on the diagonal to make 2 triangles to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 64391,"Veggie Sandwich Panini 1 portobello mushroom Olive oil, optional, for grilling 1 tablespoon roasted garlic hummus 2 slices whole-grain bread Fresh spinach, for topping Instructions: Grill the portobello mushroom, using olive oil if desired. Spread the hummus across the insides of both slices of bread. Add the mushroom and a few pieces of spinach. Place the sandwich in a panini grill for 1 to 3 minutes, depending on desired crispness. Remove and enjoy. 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, Sauvignon Blanc, Ros]" 64392,"Chocolate Potato Chip Crispy Treats Nonstick cooking spray, for the pan 3 tablespoons unsalted butter
One 10-ounce package marshmallows
One 9-ounce bag rippled potato chips, broken into large pieces
Two 1.5-ounce chocolate crispy rice candy bars, broken into pieces
Flaky sea salt, for sprinkling
Instructions: Spray an 8-inch pan with nonstick cooking spray and set aside. Melt butter in large saucepan over low heat. Add marshmallows and stir until melted, then remove from heat. Add potato chips and stir until well coated. Spray a spatula or your hands with nonstick cooking spray and press the mixture evenly into the prepared pan. Sprinkle candy bar pieces on top of chips and press down gently to adhere. Sprinkle with flaky salt to finish. Refrigerate until chocolate sets, 15 to 20 minutes. Cut into 2-inch squares. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 64393,"Bahamian Conch Chowder 1/4-pound slab bacon, rind removed, diced 1/4 cup olive oil 6 cloves garlic, sliced 2 jalapeno, seeds and stems removed, minced 1 large Spanish onion, peeled and diced 4 celery stalks, cleaned and diced 1 large carrot, peeled and diced 1 bulb fennel, diced 1 yellow pepper, seeds and stem removed, diced 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh marjoram 2 tablespoons chopped fresh basil 3 bay leaves 1 tablespoon crushed red pepper 4 cups peeled plum tomatoes, thoroughly crushed 2 cups tomato sauce 10 cups shellfish or chicken stock 2 1/2 pounds cleaned and ground conch meat 10 small new-boil potatoes, scrubbed, diced and cooked until tender, drained and reserved Hot red pepper sauce Instructions: In a very large soup pot or Dutch oven, cook the bacon with olive oil over medium heat. When bacon is almost cooked, add garlic and jalapenos and cook for 30 seconds. Raise the heat to medium-high and add the onion, celery, carrots, fennel, and bell peppers. Add herbs, bay leaves, and crushed red pepper. Add the crushed tomatoes and tomato sauce. Bring to a simmer and reduce heat. Add the stock, stir in the ground conch and potatoes and bring to a simmer. Add hot red pepper sauce, to taste, and simmer for 10 minutes, then serve, or chill for later use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64394,"Onion and Garlic Bread 1 tablespoon butter 1 medium onion, yellow skinned, chopped 3 cloves garlic, crushed 1 teaspoon sugar 1/2 teaspoon ground thyme, poultry seasoning may be substituted A few grinds black pepper 1 (12-inch) loaf crusty bread, split lengthwise 2 handfuls grated Parmigiano Instructions: Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent. Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 64395,"Multi-Citrus Margaritas 2 grapefruits, juiced 2 limes, juiced 2 lemons, juiced 2 clementines, juiced 2 tangerines, juiced 3 tablespoons agave nectar 1/2 cup tequila (recommended: Don Julio) 1/4 cup soda water 6 sticks sugar cane 2 limes, cut into wedges Instructions: Mix all the citrus juices with the agave and stir well. Add the tequila and soda water and serve over ice. Garnish with a sugar cane stick and a wedge of lime. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 64396,"Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo 8.8 ounces cream 9.5 ounces milk 11.5 ounces Araguani chocolate 72 percent 8.8 ounces whipped cream 7.7 ounces (220 grams) water 10.5 ounces (300 grams) sugar 3.5 ounces (100 grams) cocoa powder 6 ounces (170 grams) heavy cream 3 pieces gelatin leaves 24.6 ounces milk 3.5 ounces egg yolks (recommended: pasteurized or egg beaters) .71 ounces (20 grams) sugar 11.2 ounces ivoire chocolate, melted Chocolate cookies, crumbled (recommended: Oreo) Instructions: Warm up the cream and milk and add little by little to the chocolate. Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator. Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream. Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves. Combine all the ingredients for the ice cream and churn in an ice cream machine according to manufacturer's instructions. Scoop out 12 balls. Cover the balls completely with chocolate cookie crumbs and put it the middle of the serving cup. Decorate with some cremeux and 1 ring of chocolate sauce. ","[Port, Tawny Port, Moscato, Riesling]" 64397,"Meatball Heroes with Quick-Pickled Giardiniera 1/2 cup white wine vinegar 1 tablespoon granulated sugar 1 teaspoon fennel seed 1 teaspoon crushed red pepper flakes 1 teaspoon dried oregano Kosher salt 1/2 cup finely chopped cauliflower 1/2 cup finely diced carrot (about 1 medium carrot) 1/2 cup finely diced red bell pepper (about 1/2 medium pepper) 1/2 cup finely diced celery 1/2 cup extra-virgin olive oil 6 soft hoagie rolls (3 to 4 ounces each) 1/2 cup whole milk 1 1/2 pounds ground meat (a combination of veal, pork and beef) 1 teaspoon fennel seed 1 teaspoon crushed red pepper flakes 1 teaspoon dried oregano 2 large eggs 4 cloves garlic, minced 1 cup freshly grated Parmesan Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter One 24-ounce jar tomato sauce 1 handful fresh flat-leaf parsley, chopped, for garnish Instructions: Preheat the oven to 425 degrees F. For the giardiniera: Combine the vinegar, sugar, fennel seed, red pepper flakes, oregano, 2 teaspoons salt and 1 cup water in a medium saucepan over a medium-high heat and bring to a boil. Reduce the heat to medium. Add the cauliflower and carrots and cook until slightly softened, 3 to 4 minutes. Add the bell pepper and celery and cook until the vegetables are crisp-tender, an additional 2 to 3 minutes.
In a 1-quart mason jar, combine 1/2 cup of the pickling liquid with the olive oil. Strain the vegetables and spices and transfer to the mason jar. Seal and shake to combine. Set aside at room temperature to continue marinating while you make the heroes.
For the meatball heroes: Finely dice 1 of the hoagie rolls into 1/4-inch pieces and put in a large bowl. Pour the milk over it and set aside to soak for 5 minutes.
Add the ground meat, fennel seed, red pepper flakes, oregano, eggs, half of the garlic, 1/2 cup of the Parmesan, a three-finger pinch of salt and a healthy crack of black pepper to the soaked bread and, using clean hands, delicately combine. Using wet hands, roll the meat mixture into fifteen 1 1/2-inch rounds (about 1/4 cup each), place on a rimmed baking sheet and bake until lightly golden and juicy, about 10 minutes. Set aside.
While the meatballs are baking, melt the butter in a small saucepan over medium-low heat. Once melted, add the remaining garlic and cook until fragrant but still pale, 1 to 2 minutes.
Slice the remaining 5 hoagie rolls in half lengthwise down the tops and place on a rimmed baking sheet. If the rolls are very bready, remove some of the insides to create a space for the meatballs to sit. Using a pastry brush or spoon, brush the garlic-butter mixture over the cut sides of the rolls. Bake until the rolls are golden, 4 to 5 minutes.
Add the tomato sauce to a large pot over medium heat. Add 1/2 cup water to the jar of sauce, seal the lid, shake and pour into the pot; this will ensure you get every last drop. Add the meatballs to the tomato sauce, bring to a simmer and cook until the sauce is warm and the meatballs are cooked through, an additional 5 to 7 minutes.
Place 3 meatballs inside of each toasted hoagie roll, top with some steamy sauce, shower with the remaining 1/2 cup grated Parmesan, top with the giardiniera and parsley and enjoy immediately.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 64398,"Tacobab al Pastor 1 pound pork tenderloin, cut into 1/2-inch cubes 1 tablespoon salt
1 teaspoon freshly ground black pepper
2 tablespoons adobo sauce from canned chipotle chiles in adobo
1/4 cup olive oil 2 corn tortillas, cut into 1-inch squares
Canola oil, for oiling the grill pan 1/2 red onion, cut into twenty-four 1-inch pieces
1 cup chopped pineapple (1-inch pieces) Lime wedges, for serving
Cilantro Crema, recipe follows, for serving 1/2 cup firmly packed fresh cilantro 1/2 cup Mexican crema
1 tablespoon freshly squeezed lime juice
1/4 avocado 1/4 jalapeno, stemmed
Salt and freshly ground black pepper
Salt and freshly ground black pepper Instructions: Season the pork with salt and pepper on all sides. Transfer to a medium bowl and add the adobo sauce, making sure the pork is completely coated. Let marinate, refrigerated, for 1 hour. Put the olive oil in a medium bowl and dip in the tortilla pieces to coat each lightly. Set aside. Oil a grill pan with some canola oil on a paper towel or cloth and heat the pan over medium-high heat. Meanwhile, thread the skewers, alternating with 4 pieces of pork, 2 pieces of onion, 2 tortilla squares and 2 pieces of pineapple. Grill until the pork is cooked through and the skewer components are lightly charred on all sides, about 5 minutes per side. Serve immediately with lime wedges and Cilantro Crema. Combine the cilantro, Mexican crema, lime juice, avocado and jalapeno in a blender and process until smooth. Add 1 tablespoon water and blend for 10 seconds. Adjust the seasoning to taste with salt and freshly ground black pepper. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 64399,"Vegetable Dip 1 tablespoon vegetable oil 1 small onion, chopped 1 package frozen chopped spinach, thawed and drained 1 teaspoon cayenne 1/2 cup crumbled feta 1 cup sour cream 1 cup buttermilk Instructions: Heat oil in skillet and cook onions over medium high heat until tender. Stir in spinach, cayenne and feta. Combine spinach mixture, sour cream and buttermilk in food processor and blend. Serve with assorted vegetables; ","[Chardonnay, Sauvignon Blanc, Riesling]" 64400,"Front Nine Fruit Salad 1 honeydew melon, seeds removed 1 small seedless watermelon 1 pint blueberries, rinsed 2 kiwi fruits, peeled and sliced 2 bananas 1 lemon 6 sprigs fresh mint, for garnish Instructions: With a melon baller cut honeydew and watermelon into a mixing bowl. Add blueberries, kiwi, and slice in bananas. Squeeze lemon juice over. Transfer to serving bowls and garnish with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64401,"Coconut Mirror Glaze Cake 14 tablespoons unsalted butter, at room temperature, plus more for the pans 2 1/2 cups cake flour, plus more for the pans 3/4 cup canned coconut milk, well shaken 1/2 cup water 1 teaspoon vanilla bean paste 1/2 teaspoon coconut extract 1 tablespoon baking powder 3/4 teaspoon salt 1 1/3 cups granulated sugar 4 large egg whites, at room temperature 12 ounces cream cheese, at room temperature 2 sticks unsalted butter, at room temperature 1/2 teaspoon salt 3 cups confectioners' sugar 3/4 teaspoon coconut extract 2/3 cup sweetened shredded coconut 2 1/4-ounce packets unflavored gelatin powder 1 cup water 1 1/2 cups granulated sugar 2/3 cup sweetened condensed milk 1 11-ounce bag white chocolate chips
Bright white and sky blue gel food coloring Edible glitter, for dusting Instructions: Make the cake: Preheat the oven to 350? F. Butter the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess. Mix the coconut milk, water, vanilla bean paste and coconut extract in a liquid measuring cup. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and 1 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the coconut milk mixture. Increase the speed to medium high; beat until smooth, 30 seconds to 1 minute. Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup granulated sugar until stiff glossy peaks form, 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the prepared pans and smooth the tops, then tap the pans against the counter to remove any air bubbles. Bake the cakes until the centers spring back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely. Meanwhile, make the frosting: Beat the cream cheese, butter and salt in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Reduce the speed to low; beat in half of the confectioners' sugar until combined. Beat in the remaining confectioners' sugar and the coconut extract. Increase the speed to medium high and beat until fluffy, about 3 minutes. Remove 1 cup frosting to a separate bowl; mix in the shredded coconut. Put one cake on an 8-inch cardboard round. Spread the shredded coconut frosting on top, then top with the second cake. Spread a thin layer of the regular frosting over the top and sides of the cake (some crumbs are fine). Refrigerate 30 minutes, then cover with the remaining frosting, making it as smooth as possible. Refrigerate overnight or freeze for 2 hours.
Make the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine 3/4 cup water, the granulated sugar and condensed milk in a saucepan. Bring to a simmer, stirring to dissolve. Remove from the heat, add the gelatin mixture and stir to dissolve.
Pour the hot gelatin mixture over the white chocolate chips in a heatproof bowl; let stand 5 minutes, then whisk until melted. Strain through a fine-mesh sieve. Divide between two small bowls; tint one white and one blue. Let sit, stirring occasionally, until thickened and a thermometer registers 90? F. Pour half of the white glaze into a medium bowl, then pour one-third of the blue glaze into the center. Pour half of the remaining white glaze into the center of the blue to create a bull\u2019s-eye. Set aside the remaining glazes for touch-ups.
Position the cake (on the cardboard) on a small upside-down bowl set on a rimmed baking sheet. Starting along the outer edge, slowly pour the glaze in circles around the cake, working your way toward the center, until the cake is covered, letting the excess drip down the sides. Touch up any bare spots with the remaining glazes; sprinkle with edible glitter. Let stand until the dripping stops, about 30 minutes. Refrigerate until set, 1 to 3 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64402,"Crispy Turkey Bites 1/2 cup cranberry sauce 1/4 cup mayonnaise
1/2 teaspoon grated orange zest Vegetable oil, for frying 1 1/2 cups leftover stuffing
1 cup finely diced cooked turkey
1/4 cup freshly grated Parmesan cheese 1/2 teaspoon chopped rosemary
3 eggs 1/2 cup flour
1 cup panko breadcrumbs
4 ounces smoked mozzarella, diced into 16 (1/2-inch) pieces
Kosher salt Instructions: For the dipping sauce: Puree the cranberry sauce, mayonnaise and orange zest in the bowl of a food processor until evenly combined. Refrigerate until ready to use. For the bites: Heat 3 inches of vegetable oil in a medium saucepan over medium heat to 350 degrees F on a deep-fry thermometer. Put the stuffing, turkey, Parmesan, rosemary and 1 egg in a medium bowl and mix well until the mixture is evenly moistened. Place the flour, remaining 2 eggs and the panko in 3 separate shallow bowls. Beat the eggs to break apart until 1 cohesive color. Shape 1 tablespoon of the turkey mixture into a ball. Press a piece of smoked mozzarella into the middle of the ball and reshape the mixture around the cheese. Bread the ball by rolling it first in the flour to coat, then the egg and lastly the panko. Repeat with the remaining turkey mixture and breading ingredients. Fry 4 to 5 or the balls at a time until deep golden brown and hot all the way through, 2 to 3 minutes. Remove to a paper-towel lined plate and sprinkle with a pinch of salt. Serve hot alongside the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 64403,"Sourdough Rye with Caraway Seeds 2 cups (18 ounces) rye sourdough starter, recipe follows 3 cups spring water 1 3/4 cups (9 ounces) rye flour 1 3/4 cups (9 ounces) whole wheat flour 1 (3/4 ounce) tablespoon fine sea salt 1/4 cup (1 ounce) caraway seeds 4 to 5 cups (20 to 25 ounces) 20 percent bran wheat flour 1 cup (9-ounces) ripe rye chef, at room temperature 1 cup (5-ounces) rye flour, preferably medium ground 1/2 cup (4 fluid ounces) spring water Instructions: Combine the starter and water in a 6-quart bowl. Break up the starter well with a wooden spoon and stir until it loosens and the mixture is slightly frothy. Add the rye flour and stir until well combined. Add the whole wheat flour, salt, caraway seeds, and just enough of the bran flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface and knead, adding remaining flour when needed, until dough is soft and smooth, 15 to 17 minutes, or make in a heavy-duty mixer. All finished rye doughs will remain slightly sticky. Be cautious about adding too much flour when kneading. The dough is ready when a little pulled from the mass springs back quickly. Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature (ideal temperature is 78 degrees). Cover with a clean damp towel or plastic wrap and place in a moderately warm (74 to 80 degrees) draft free place until doubled in volume. Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut into 2 equal pieces. Flatten each with the heel of your hand. Shape each piece into a 12-inch log for long loaves. Using 2 well-floured towels and wood blocks, make a couche* in a moderately warm draft-free place. Place the loaves seam side up the couche. Cover with a clean damp towel or plastic wrap and let proof until almost doubled in volume, or until a slight indentation remains when the dough is pressed with the fingertip. Preheat the oven and baking stone on the center rack of the oven to 450 degrees, 45 minutes to 1 hour before baking. The oven rack must be in the center of the oven. If it is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is in the upper 1/3, the top crusts may burn. Gently slip the loaves from the couche onto a well-floured peel so that they are right side up. Using a very sharp, serrated knife or a single-edged razor blade, score the loaves by making quick shallow cuts 1/4 to 1/2-inch deep along the surface. Using the peel, slide the loaves onto the hearth. Quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly?it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until loaves begin to color, about 20 minutes. Reduce the heat to 375 degrees and bake until loaves are a rich caramel color and the crusts are firm, another 15 to 20 minutes. To test the loaves for doneness, remove and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on wire racks. Note: If the dough temperature is higher than 78 degrees, put it in a cooler than (78 degree) place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate. *Couche?French for \couch\ or \resting place. This is a simple holding device you make yourself for proofing long loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or linen towels create folds to separate loaves while hold them securely next to each other during proofing. Use a length of fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the loaves. Or substitute large books to contain the loaves. Place the chef in a tall 2 to 3-quart flat bottomed, round, clear plastic container with a tight fitting lid. Add the rye flour and spring water, and stir vigorously with a wooden spoon until the mixture becomes thick and pasty. Mark the level of the mixture on the side of the container with a black marking pen. Scrape down, cover tightly, and let stand in a moderately warm (74 to 80 degree) draft-free place until almost doubled in volume, 8 to 10 hours. The mixture will look light and spongy. You can observe the level of sourdough by using the black mark on the side of the container as an indicator. Do not let the sourdough ferment for longer than 10 hours, or the yeast may exhaust itself and the dough may not rise properly. The ripe chef has now produced 18 ounces of ripe sourdough, which you can use in any rye sourdough recipe. The Rye Chef: Day 1 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground In a tall 2 to 3-quart clear plastic container with a tight-fitting lid, stir together the water and flour. Scrape down the sides of the container with a rubber spatula. Cover tightly and put in moderate (74 to 80 degree) place for 24 hours. Day 2 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground Open the container. The young chef will probably show few signs of activity; the mixture will look like cardboard pulp. Don't worry! It's still a young chef. It will, however, have a sweet and musty smell and the beginnings of a tangy taste. Continue building the chef by adding the water and rye flour. Stir vigorously to bring fresh oxygen into the chef and distribute the fresh flour and water. Scrape down the sides, cover tightly and put in a moderate (74 to 80 degrees) place for another 24 hours. Day 3 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground The chef should have expanded noticeably. There should be bubbles on the surface. Taste it; it will have a pronounced sour taste and smell. Hold the container up and observe the large and small holes formed beneath the surface. Stir it with a wooden spoon; you should hear the faint crackle of gas bubbles popping. The chef is very much alive and maturing. Insert the spoon again and lift it up slowly. Short glutinous strands will stick to the spoon. Once again, nourish the chef by vigorously stirring in another addition of the spring water and rye flour. Scrape down the sides, cover tightly again, and return to its moderate-temperature place. Let stand for another 24 hours. Day 4 1/2 cup (4 fluid ounces) spring water 2/3 cup (3 ounces) organic stone-ground rye flour, preferably medium ground The chef is almost mature and ripe. It has expanded a great deal; maybe almost doubled in volume from Day 3, and it is very lively with bubbles and a well-developed cellular structure. You will see a honeycomb of large and small holes through the clear plastic container. Taste and smell the chef; it is pungent and unmistakably tangy, sour but not bitter. Nourish again with the last addition of spring water and rye flour, stirring vigorously. Using a black marker pen, mark the level of the chef on the side of the clear plastic container. Scrape down the sides, cover tightly, and let stand again in the same place for only 8 hours. If your chef was ripe, the mixture should almost double in volume. You can check its growth by comparing the height of the risen chef against the mark you made on the side of the container before the last rising. The chef is now ready to use to create your sourdough starter. If you are not going to make the starter immediately, refrigerate the chef in its tightly covered container for up to 3 days. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

These wines pair well with the flavors and textures of the roasted vegetables in the recipe. Pinot Noir is known for its light body and delicate flavors, making it a good match for the roasted carrots. Beaujolais is also light-bodied and has a fruit-forward flavor profile, which complements the" 64404,"Tipsy Onion and Garlic Jam Olive oil 5 cups chopped sweet onions 6 cloves garlic, minced 1/2 teaspoon thyme 1/2 teaspoon red pepper Pinch lemon zest 1 package powdered pectin 1 cup white wine 1 tablespoon lemon juice 5 cups sugar Instructions: Drizzle the bottom of a large stock pot with olive oil. Add onion, garlic, thyme, red pepper, lemon zest and saute over medium heat for about 5 minutes. Stir in the pectin, white wine, and lemon juice and bring to a full boil. Add the sugar and then bring back to a full boil over medium heat. Stir for 1 minute and then pull off the heat. Skim any excess foam. Ladle the mixture into warm sterilized jars. Wipe any excess jam off jars and tightly close lids. Store in the refrigerator for a month or so. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64405,"Pommes Duchesse 2 pounds (about 4 medium) russet potatoes, peeled and cut into 1-inch pieces Kosher salt and freshly ground black pepper 1/4 cup heavy cream
1 stick (8 tablespoons) unsalted butter, plus more for greasing the baking dish 2 egg yolks
1/2 cup grated Gruyere cheese, optional Freshly grated nutmeg, optional
Instructions: In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes. Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired. Preheat the oven to 400 degrees F. Grease a medium baking dish with butter. Melt the remaining 1/2 stick butter in a small pot over low heat. Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 64406,"Aida's Scalloped Zucchini Olive oil 2 pounds zucchini, ends trimmed and sliced into 1/4-inch thick coins Salt 4 (12 by 18-inch) pieces aluminum foil 2 cups shredded aged Cheddar 2 medium shallots, thinly sliced (about 1 cup) 4 teaspoons minced garlic (from about 4 medium cloves) Freshly ground black pepper 4 teaspoons all-purpose flour 16 thyme sprigs Instructions: Heat grill to 350 degrees F (medium heat) and oil well. Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes. When ready to cook, oil 1 piece of aluminum foil on 1 side. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins). Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme. Enclose foil tightly to form a packet and repeat to make 4 packets. Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64407,"Mozzarella Martini with Fresh Tomato Consomme 3 cups clear tomato water, set aside from Tomato Puree, recipe follows, refrigerated* 1 green zebra tomato, thinly sliced 4 fresh mozzarella boccacini, each 1-inch in diameter 4 cherry tomatoes Gray salt and freshly ground black pepper 8 large fresh basil leaves Basil oil, optional 20 tomatoes, core removed Instructions: You will need enough tomato water to fill your martini glasses, so measure their capacity, probably something between 5 and 9 ounces. Chill the martini glasses in the freezer, if there is room, or refrigerate 1 hour ahead of serving. (A freezer gives a heavy frost.) Place 1 slice of green tomato in each glass. Halve or quarter the bocconcini if they are larger than 1 inch in diameter. Thread a bocconccini, and a cherry tomato onto each of 4 wooden skewers 4 to 5 inches long. Season with salt and pepper and drizzle with basil oil, if desired. Working quickly, divide the tomato liquid among the chilled martini glasses. Balance the skewers on top of the glasses, then take a leaf of basil per glass, and rub it around the glass rim, before placing on top of each glass, near skewer. Serve immediately. *Cook's Note: It is impossible to give a specific amount for the tomatoes because how much \water\ a tomato releases depends on many factors, including the growing season and the variety. Do not let the tomato pulp go to waste. Use this recipe as an excuse to start your quick tomato sauce season. You can freeze or can your sauce and then have it on hand for quick meals. Bring 2 large pots of water to a boil. Lower the tomatoes into the water, blanch for 45 seconds to 1 minute. Place blanched tomatoes on a baking sheet, and peel the loosened skins. With a colander over a bowl, squeeze the seeds and innards out of each tomato. Set aside and refrigerate the clear strained liquid for other uses. Slice the peeled tomatoes into 1-inch chunks, and place chunks into blender. Puree thoroughly. Pour into bowl. Yield: 10 to 12 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64408,"Pancetta and Turkey Meatloaf Sandwiches 1/2 cup plain dried bread crumbs 1/4 cup chopped flat-leaf parsley 2 large eggs, lightly beaten 2 tablespoons whole milk 1/2 cup grated Romano 1/4 cup chopped sun-dried tomatoes 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 pound ground turkey, preferably dark meat 10 ounces sliced pancetta, about 10 slices 3 cups arugula, about 3 ounces 1 cup mayonnaise 4 to 6 Italian rolls Instructions: Preheat the oven to 375 degrees F. In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool. In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve. To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 64409,"Susan's Coulibiac of Salmon 5 1/2 cups flour 1/4 cup cornstarch 1/2 teaspoon salt 1 pound plus 2 tablespoons butter, cut into small pieces 2 eggs 1/2 cup sour cream 2 salmon fillets, skin on 2 cups court bouillon Salt Freshly ground white pepper 2 teaspoons paprika 3 large red bell peppers, roasted, skinned, seeded and julienned 1 1/2 pounds assorted exotic mushrooms, finely chopped 4 shallots, minced 6 tablespoons butter 1 large onion, minced 3/4 cup long grain white rice 1/2 cup sour cream 2 eggs, beaten with 2 tablespoons water For the garnish: 1 bunch fresh watercress, cleaned and patted dry 2 cups Hollandaise Sauce Instructions: In a large mixing bowl, sift the flour, cornstarch and salt. Cut in the butter and mix until it resembles coarse crumbs. In a small bowl, whisk the eggs and sour cream together. Stir the egg mixture into the flour mixture, stirring about 1 minute, until incorporated. This dough will be crumbly. Turn the dough onto a floured surface and sprinkle it liberally with iced water. Work the dough with a pastry scraper until the dough is moist. Dust with flour and knead a few times until smooth. Cut off 1/4 of the dough and shape into a smooth cake. Divide the remaining dough in half and shape into rectangles. Wrap all three pieces with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 400 degrees F. Place the salmon in a saute pan, over medium-high heat and cover with the court bouillon, add water if necessary. Bring to a boil and skim away the fat. Reduce the heat to medium and simmer for 15 minutes. Remove the salmon from the liquid, reserving and set aside to cool. Remove the skin and flake the salmon. Season the salmon with salt, pepper and the paprika. Cover the salmon and refrigerate. In another saute pan, over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms and shallots. Season with salt and pepper. Saute for 2 to 3 minutes or until the mushrooms wilt and most of the liquid has evaporated. Remove from the heat and set aside. Wipe out the saute pan, and place back over the heat and melt the remaining 3 tablespoons of the butter. Add the onions. Season with salt and pepper. Saute for 2 to3 minutes or until wilted. Add the rice and continue to saute for 1 minute. Stir in the reserved court bouillon. Bring to a boil, reduce the heat to medium, cover and cook for about 15 minutes or until tender. Remove from the heat and cool completely. Stir in the sour cream. Season with salt and pepper. To assemble, on a floured surface, roll out one piece of the dough into a rectangle, (15 by 9 by 1/8-inch thick) Line a sheet pan with parchment paper. Place the rolled dough on the baking sheet. Using the tip of the knife, mark an area 12 by 7 to center your filling. Spread in layers: rice, mushrooms, 1/2 of the salmon, peppers, and remaining salmon. Roll out the other dough and place on top pressing down to form a rectangular loaf. Seal the ends of the dough completely and egg wash the entire dough. Roll out the remaining dough and cut into strips and leaves. Use these to cover seams and decorate the loaf. Brush again with the egg wash. Using a sharp knife, make a couple of cuts at the top of the loaf. Place in the refrigerator and chill for 30 minutes. Remove from the refrigerator and bake for 1 hour, brushing halfway through the baking process with the egg wash. Remove from the oven and cool for 5 minutes before serving. Serve with watercress and Hollandaise Sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64410,"Chicago Italian Beef (Pot Roast Style) 1 boneless beef chuck eye roast (about 3 1/2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1 medium onion, roughly chopped 1 tablespoon dried Italian seasoning 2 teaspoons crushed red pepper 6 cloves garlic, roughly chopped 1/2 cup dry red wine 3 cups beef stock 2 sprigs fresh thyme 4 green bell peppers, seeded and cut into strips 2 tablespoons olive oil 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
6 soft, hinged sub or hoagie rolls Homemade Hot Giardiniera, recipe follows 1/4 cup table salt 1 cup small-diced carrots 1 cup tiny cauliflower florets 4 to 8 serrano peppers, sliced 1/4 inch (depending on heat level desired) 2 cloves garlic, minced 1 stalk celery, diced small 1 red bell pepper, diced small 2 cups canola oil 1 tablespoon dried oregano 1/2 teaspoon freshly ground black pepper Instructions: For the pot roast: Position a rack in the middle position and preheat the oven to 300 degrees F. Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F. Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches. For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes. For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town. Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight. Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 64411,"Migas-Filled cl Rellenos with Pulled Chicken, Tomato Salsa and Chiuhaha Sauce 8 bone-in, skinless chicken thighs 2 tablespoons ancho cl powder
Kosher salt and freshly ground black pepper
Canola oil, for searing
2 cups low-sodium chicken broth
1/4 cup barbecue sauce, such as Mesa Grill Barbecue Sauce or your favorite brand 8 poblano chiles 2 tablespoons canola oil
Kosher salt and black pepper to taste
1 cup canola oil Two 6-inch yellow tortillas, one cut into 1/2-inch strips and one julienned Two 6-inch blue corn tortillas, one cut into 1/2-inch strips and one julienned Kosher salt
2 large overly-ripe beefsteak tomatoes, roughly chopped 1 jalapeno, chopped
3 cloves garlic, chopped
2 tablespoons canola oil
1/2 teaspoon dried Mexican oregano
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream 1 1/2 cups shredded chihuhua cheese
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon canola oil
1 small red onion, finely diced
1 medium bell pepper, julienned
1 jalapeno, finely diced
9 large eggs, lightly beaten
1/4 cup chopped fresh cilantro leaves, plus leaves for garnish
Instructions: For the pulled chicken: Preheat the oven to 350 degrees F. Season the chicken with the ancho cl powder, salt and pepper. Heat a few tablespoons of oil in a medium high-sided ovenproof saute pan over high heat. Sear the chicken on both sides until golden brown. Add the chicken broth and barbecue sauce, bring to simmer, cover and cook in the oven until fork-tender, about 1 hour. Remove the chicken from the pan, loosely cover and let rest for 15 minutes. Reduce the cooking liquid in the pan over medium-high heat until about 1/2 cup remains. Shred the chicken with a fork into bite-size pieces. Return the chicken to the pan and toss to coat in the mixture. Reserve. For the chiles: Increase the oven to 375 degrees F. Toss the poblanos with the oil, salt and pepper. Place on a baking sheet and roast, turning occasionally, until blackened and soft, about 25 minutes. Transfer to a bowl and cover with plastic wrap to steam. Once cool enough to handle, scrape off the skins. Make a long slash in one side of each poblano, from stem to tip. Carefully remove and discard the seeds. Reserve. For the tortillas: Line a baking sheet with paper towels. Heat the oil in a medium high-sided saute pan over medium heat until it begins to shimmer. Fry the 1/2-inch tortilla strips in batches, until just crisp, 20 to 30 seconds. Transfer with a slotted spoon to one side of the prepared baking sheet and season with salt. Fry the julienned tortillas and transfer with a slotted spoon to the other side of the baking sheet and season with salt. Reserve. For the cooked tomato salsa: Combine the tomatoes, jalapeno, garlic and 1/2 cup water in a blender and blend until smooth. Heat the oil in a large saute pan over medium heat until it just begins to shimmer. Add the pureed tomato mixture, oregano, salt and pepper and cook until the mixture thickens slightly and becomes a deep red, about 15 minutes. Reserve. For the migas-filled cl rellenos: Put the cream in a small saucepan over medium heat and cook until reduced by half; do not let it boil. Whisk in the cheese until melted; season with salt and pepper. Cover and keep warm over very low heat. Melt the butter and oil in a large nonstick saute pan over medium heat. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the jalapeno and cook for 1 minute. Add the eggs, season with salt and pepper and stir with a heat-proof rubber spatula until small curds form. Remove from the heat and fold in the pulled chicken, cilantro and 1/2-inch tortilla strips. Fill the roasted poblanos with the mixture. To serve, spoon some of the cooked tomato salsa onto 8 large dinner plates, top each with a cl relleno and drizzle with some of the cheese sauce. Garnish with the julienned tortillas and cilantro leaves.
","[Syrah, Tempranillo, Garnacha, Zinfandel]" 64412,"Peach, Raspberry and Lime Sangria 1/4 cup Simple Syrup, recipe follows One 1-pound bag frozen peach slices, thawed 1/2 cup peach liqueur or brandy, such as Matilde, DeKuyper or Bols 1 tablespoon fresh lime juice 1/2 cup fresh or frozen raspberries, thawed 1 lime, thinly sliced 1/4 cup chilled club soda One 750ml bottle chilled prosecco or other sparkling white wine 1 cup sugar Instructions: Puree the Simple Syrup and 2 cups of the sliced peaches in a blender until smooth. Pour the puree into a glass pitcher. Add the peach liqueur and lime juice. Add the raspberries, lime slices and the remaining peach slices. Stir to blend. Refrigerate until ready to serve. Just before serving, add the club soda and prosecco. Ladle the sangria with some of each fruit into large wine goblets and serve. Combine the sugar and 1 cup water in a small saucepan over medium heat. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar has dissolved, 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using. Yield: 1 1/3cups. ","[Chardonnay, Moscato, Sauvignon Blanc, Cava]

" 64413,"Raspberry Gimlet 1.5 oz. Smirnoff Raspberry Flavored Vodka 1 splash(es) lime juice 2 oz. lemon-lime soda 1 slice(s) lime(s) Instructions: Fill shaker with ice. Add Smirnoff Raspberry Flavored Vodka, lime juice, and lemon-lime soda. Shake and strain into a martini glass. Garnish with lime slice.; ","[Sauvignon Blanc, Pinot Grigio, Ros]" 64414,"Sweet Crunch Pork Chop with Chow-Chow and Sweet Potatoes 1/2 cup black peppercorns 1/2 cup salt 2 dried bay leaves 1 teaspoon chili flakes 1 1/2 cups ice 4 bone-in pork chops, pounded to 1/4-inch thick 2 sweet potatoes, peeled and cut into 1-inch pieces 2 tablespoons olive oil 1 tablespoon dark brown sugar Salt and ground black pepper 1 cup apple cider vinegar 3 tablespoons sugar 1 tablespoon salt 1 tablespoon mustard seed 2 teaspoons turmeric 1 teaspoon crushed red pepper flakes 2 cups diced green cabbage 2 cups diced green tomatoes 1/2 cup diced red bell pepper 1 tablespoon minced garlic 1 dried bay leaf Salt 1 large egg, lightly beaten 1 cup panko breadcrumbs 2 tablespoons olive oil, plus more as necessary Instructions: For the pork chop brine: In a saucepan, combine the peppercorns, salt, bay leaves, chili flakes and 1 1/2 cups water. Bring to a simmer and cook for 5 minutes, stirring to dissolve the salt. Remove the brine from the heat and add the ice to cool it down. Place the pork chops in a baking dish and pour the cooled brine over them. Let the pork chops sit in the fridge while you prepare the rest of the dish. For the sweet potatoes: Preheat the oven to 350 degrees F. On a baking sheet, toss the sweet potatoes with the oil, brown sugar and some salt and pepper. Roast the potatoes until tender and cooked through, 30 to 40 minutes. For the chow-chow: In a large saucepan, bring the vinegar, sugar, salt and 1/2 cup water to a boil. Add the mustard seed, turmeric and crushed red pepper flakes and stir. Add the cabbage, tomatoes, bell pepper, garlic and bay leaf and bring to a boil. Reduce the heat and let simmer, stirring occasionally, until the relish is thick and saucy, 15 to 20 minutes. To cook the pork chops: Remove the pork chops from the brine and pat dry with paper towels. Sprinkle with salt. Place the egg and panko in separate shallow bowls. One at a time, dip the pork chops first in the egg and then in the panko to coat both sides. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry the pork chops in batches, adding more oil as needed, until crispy, browned and cooked through, about 5 minutes per side. Serve the pork chops topped with the chow-chow and the sweet potatoes on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64415,"Benne Wafers 1 stick (1/2 cup) unsalted butter, at room temperature 1 cup firmly packed light brown sugar 1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1 large egg
1 cup all-purpose flour
1 cup toasted sesame seeds
Nonstick cooking spray, for your hands Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter for about 30 second, so that it is even softer. Add the sugar, vanilla, salt, baking soda and egg and beat until just combined. Add the flour and mix until smooth. Stir in the sesame seeds. Drop the dough by tablespoonful onto the baking sheets, making sure to leave at least an inch between the wafers for spreading. Spray your hands or a spatula with nonstick spray and press the cookies down to keep them from doming. Bake until golden brown and starting to crisp on the edges, 10 to 12 minutes. Allow the wafers to cool for 1 minute on the baking sheets, then transfer them to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64416,"Venison Pate 4 1/2 cups milk 4 ounces pork liver 1 1/2 cups bread (sourdough or white) 2 tablespoons canola oil 1/4 cup shallots, minced 2 cloves garlic, minced 1/4 cup brandy 2 eggs 1 pound ground venison 4 ounces ground veal 3/4 cup dried cherries 3/4 cup pistachios, toasted 1 1/2 tablespoons ginger powder 1 teaspoon ground allspice 1/4 teaspoon pink salt 2 tablespoons kosher salt 1 teaspoon ground black pepper Mustard, for serving Crusty bread, for serving Instructions: The night before, use 4 cups milk to soak the butchered livers. In a small container, cover the bread with the remaining milk and soak for a minimum of 30 minutes. Drain, dry, salt and pepper the livers. Preheat a saute pan to the point where oil smokes slightly on contact. Add the canola oil and livers to the pan and brown both sides lightly. Remove to drain and cool. Let the pan cool slightly, and then add the shallots and garlic. Gently sweat until translucent. Add the brandy, cook off the alcohol set aside. Squeeze the bread to remove excess milk. Place the bread in a food processor. Add the livers, shallots and garlic, any liquid and scrapings from the pan and the eggs. Pulse until the contents are still chunky, but relatively consistent. In large mixing bowl, combine the venison, veal, dried cherries, pistachios, ginger powder, allspice, pink salt, kosher salt and pepper, as well as the contents of the food processor. Mix well with hands. Place a small amount of the mixture in plastic wrap, twisting to form a water-tight ball. Drop in simmering water until cooked through. Cool in ice water, and taste for seasoning. Adjust seasoning as necessary. Preheat the oven to 325 degrees F. Line a pate mold (or small bread pan) with plastic wrap. Fill with the pate mix, seal the top with plastic wrap and cover with foil. Fill a larger cake pan with boiling water to roughly 1 1 1/2 inches. Place the pate in the water bath. Cook to an internal temperature of 165 degrees F, about 1 hour. Remove the foil and place an equal size pan or lid over the top of the pate and add weight (soup cans, brick, etc...) to help compress the pate. Place in the refrigerator overnight. Slice 1/4-inch to 1/2-inch-thick slices and serve with mustard and crusty bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64417,"The Collard Green Melt 1 stick unsalted butter 1/2 cup minced fresh garlic
1 cup sugar
1 cup red wine vinegar
1 cup rice wine vinegar
2 tablespoons Korean red pepper powder
2 tablespoons Creole seasoning, preferably Zatarain's
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt, preferably Diamond Crystal
2 1/2 to 3 gallons de-stemmed, washed and chopped collard greens
2 packed quarts thinly sliced green cabbage 3/4 cup mayonnaise, preferably Duke's
1/4 cup shaved white onion
2 tablespoons white vinegar
1 teaspoon freshly ground black pepper
Kosher salt, preferably Diamond Crystal
2 cups mayonnaise, preferably Duke's 1 cup roughly chopped hot pickled cherry peppers 1 tablespoon ketchup, preferably Heinz
2 teaspoons Korean red pepper powder
1 teaspoon hot sauce, preferably Crystal
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
Kosher salt, preferably Diamond Crystal
Unsalted butter, at room temperature, for the toast 3 thin slices seeded rye bread 2 thick-cut slices Swiss cheese
Instructions: For the collard greens: Melt the butter in a large, heavy-bottomed pot over medium heat. Add the minced garlic and cook until fragrant and cooked through. Add the sugar, red wine vinegar, rice wine vinegar, red pepper powder, Creole seasoning, black pepper, salt and 1 cup water and cook until the flavors to meld and develop, about 10 minutes. Add the collard greens in batches if necessary, waiting a few minutes for the collard greens to begin to break down in the pot likker (the liquid in the pot) before adding the rest. Allow to cook over low to medium heat until you achieve the desired texture and the greens have an agreeable amount of salt, spice and acid, 2 to 3 hours. Let the collards cool in their pot likker and reserve until ready to prepare your sandwich. (This can be done a day or more ahead of time.) For the coleslaw: Add the cabbage, mayonnaise, onion, vinegar, pepper and some salt to a large mixing bowl. Wearing gloves, mix with your hands, massaging the cabbage to break it down in the mayonnaise. (It should yield less than a quarter of the original volume when it's all said and done.) Taste to make sure you have enough salt and vinegar. Reserve in the refrigerator, as it tastes best on the sandwich as a cold component. (This can be done up to a day ahead of time.) For the pickled cherry pepper Russian dressing: Mix up the mayonnaise, cherry peppers, ketchup, red pepper powder, hot sauce, paprika, black pepper and some salt in a bowl. For the sandwich: Brush some butter on both sides of each slice of rye bread and toast on both sides on a nonstick griddle or in a large nonstick saute pan. On two slices of bread, place a slice of Swiss cheese and allow to melt fully (covering the pan or putting a dome over the bread on the flattop will facilitate the melting process). Meanwhile, heat some greens in a saute pan. Place a handful of coleslaw on a cheesy slice of rye bread. Place the other cheesy slice of rye on top of that. Spoon your collard greens on top of that slice, being careful not to bring too much of the pot likker with them as this will make for a soggy end product. Dress the third slice of rye with a liberal slather of the Russian dressing and place it face-down on top of the collards. Cut it in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64418,"Chicken Rolundo 1 (8-ounce) boneless, skinless chicken breast 1/2 cup diced smoked ham 1/2 cup shredded swiss cheese 1/2 cup chiffonaded spinach 1/2 cup flour 1 egg 1/2 cup seasoned bread crumbs 2 tablespoons butter Instructions: Preheat oven to 400 degrees F. Pound out chicken breast to about 1/4-inch. Combine equal amounts of spinach, ham and Swiss cheese and form a ball about the size of a grapefruit. Carefully wrap the flattened chicken breast around the ball mixture and put on sheet tray. Freeze rolundo until solid. Once frozen, roll in flour, shaking off excess. Beat egg in a shallow dish and dredge chicken, shaking off excess. Coat with seasoned bread crumbs and refreeze. When needed, remove from freezer and let rolundo thaw slightly. Once softened, cut into 1-inch medallions, top off with butter and bake for about 15 minutes or until chicken is thoroughly cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64419,"Hawaiian Burger 1 egg 1 bunch fresh chives, minced 1/4 cup Italian flat-leaf parsley, minced 1 clove garlic, minced 1 teaspoon steak spice Big pinch Greek oregano Big pinch hot cl flakes Big pinch sea salt Freshly ground black pepper 1 pound fresh ground organic chuck 2 to 3 tablespoons canola oil 8 slices Applewood smoked bacon 4 fresh pineapple slices, 1/2-inch thick 1/4 cup unsalted butter, melted 1/4 cup brown sugar 4 slices mozzarella cheese 4 brioche buns or challah bread, toasted and cut in half Boston lettuce 2 ripe tomatoes, sliced into rounds 8 pickle slices 1/3 cup prepared mayonnaise 2 chipotle peppers in adobo sauce Pinch sea salt Freshly ground black pepper Instructions: To make the burger patty: In a bowl, mix the egg, chives, parsley, garlic, steak spice, Greek oregano, cl flakes, sea salt, and pepper. Add the beef and squish together for 30 seconds to season the beef, don't over mix, cover and refrigerate. To prepare the toppings: Heat a big pan over medium heat and line up the bacon slices. Cook until golden and crispy. Drain. Heat the broiler. Line a baking sheet with parchment paper. Brush both sides of the pineapple with butter and lightly sprinkle with brown sugar. Place on baking sheet and broil until caramelized, about 5 minutes. Shape beef into 4 wide 1-inch thick patties. Heat the canola oil in a pan on medium-high. Sear patties for 2 minutes on each side, until they develop a nice crust. Reduce the heat to medium-low and cook for an additional 3 minutes per side. Top each patty with a slice of mozzarella cheese and melt. To make the mayonnaise: In a food processor, blend together the mayonnaise, chipotle peppers, salt, and pepper. Slather the chipotle-mayo on toasted brioche buns. Top with lettuce, tomato, pickles, burger patty with melted cheese, bacon, and a slice of caramelized pineapple. ","[Cabernet Sauvignon, Syrah, Zinfandel, Malbec]" 64420,"Crispy Rice Treats 4 tablespoons (1/2 stick) unsalted butter, plus more for dish 10 ounces jumbo marshmallows 3/4 cup creamy, common brand peanut butter (recommended: Jif or Skippy) 6 cups crispy rice cereal (recommended: Rice Krispies) 6 ounces semisweet chocolate chips Instructions: Melt the butter over low heat in a large pot. Stir in the marshmallows and cook until fully melted and no marshmallow white remains. Stir in the peanut butter until combined. Stir in the cereal until distributed evenly through the marshmallow mixture. Pour out onto a lightly greased rectangular baking dish (9 by 13 inches). Smooth out the top of the treats by moistening your hands with a little water and using the palms of your hand to press down gently. Don't press down too hard or else your treats will be too dense. Set aside to cool. Once the treats have cooled, melt the chocolate over low heat. Cut the treats into even squares and quickly just shallowly dip the top side of the treats into the chocolate. Turn chocolate side up and set in a baking dish or on a rack until set. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 64421,"Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce 3/4 pound green beans, trimmed 1 pint grape tomatoes, halved 1 tablespoon olive oil, plus more for grill grates Kosher salt and freshly ground pepper 2 strip steaks (about 1-inch thick), about 1 1/2 pounds total, trimmed of excess fat and halved Chimichurri sauce, recipe follows 1/2 small garlic clove 1 tablespoon red-wine vinegar 1/4 cup fresh herbs, such as parsley, mint and cilantro 1 tablespoon extra-virgin olive oil 1 tablespoon water Kosher salt and freshly ground black pepper Instructions: Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper. Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes. Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce. Chimichurri Sauce: Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper. ","[Malbec, Cabernet Sauvignon, Syrah, Zinfandel]" 64422,"Lola Fries with Rosemary 2 pounds russet potatoes Canola oil or lard, for frying 1 teaspoon finely chopped fresh rosemary 1 teaspoon coarse sea salt Instructions: Peel the potatoes and cut them into long fries about 1/4-inch thick. As you cut them, put them in a bowl of cold water to cover. Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 275 degrees F. Drain the fries, rinse them of excess starch under cold water, and pat dry. Working in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale. Remove them from the oil using a slotted spoon and rinse under cold water to remove excess oil and starch for a crisper fry later. Reserve the pot of oil. Cover a rimmed baking sheet with paper towels and lay the fries on top. Chill completely in the refrigerator. The potatoes can be prepared this way up to 1 day in advance of cooking them. Heat the oil to 360 degrees F. Add the fries, in batches if necessary, to the oil and cook, stirring gently, until the fries are golden brown, about 5 minutes. Remove them from the oil to a large paper-towel-lined bowl and season them with the rosemary and salt, shaking the bowl to distribute the seasonings evenly. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 64423,"Moroccan Chicken and Couscous 2 carrots, thinly sliced 2 tablespoons extra-virgin olive oil 1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces Kosher salt and freshly ground pepper 1 large onion, chopped 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 cup couscous 1 15-ounce can no-salt-added chickpeas, drained and rinsed 1/4 cup chopped dried apricots or prunes Grated zest of 1/2 lemon, plus juice of 1 lemon 1/2 cup chopped fresh cilantro Instructions: Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat. Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 64424,"Sauteed Steak with a Green Peppercorn Sauce served with Red-skinned Mashed Potatoes and sauteed Asparagus 3 strip steaks, bone-in (or de-bone) Salt and pepper Vegetable oil, for sauteing 1 shallot, minced 1 ounce red wine 4 ounces chicken stock 2 teaspoons green peppercorns, in brine 1 ounce heavy cream 1/2 ounce butter Sauteed Asparagus, recipe follows Red-skinned mashed potatoes, recipe follows 15 stalks asparagus 1 1/2 cups sliced mushrooms 1 1/2 tablespoons butter Salt and pepper 6 to 8 red-skinned potatoes Several chives, finely chopped 1/2 stick butter 1/2 cup milk Salt and pepper 1/2 cup chopped smoked salmon 1 bunch scallions, minced Instructions: Sauteed Steak with a Green Peppercorn Sauce: Season the strip steaks with salt and pepper. Heat oil in a medium saucepan and saute the seasoned steaks until they are cooked to medium-well done, with a small strip of pink on the inside. Remove the strip steaks and set aside. Wipe away the excess oil from the pan. Over medium heat, sweat the minced shallots in the same saute pan until they become translucent. Add the red wine and reduce by 1/2. Add stock to the pan and reduce the mixture again by 1/2. Slowly add the green peppercorns and season lightly with salt and pepper. Continuously stir the sauce while adding in the heavy cream. Finish by adding butter to the sauce and reduce the temperature to low. Do not strain. Serve with Sauteed Asparagus and Red-skinned Mashed Potatoes. In a large pot, bring just enough water to cover the asparagus stalks, to a boil. Add the asparagus to the pot and cook for approximately 1 minute, just long enough to blanch the vegetables. Drain and set aside. In a saute pan, cook the sliced mushrooms in butter and season them with salt and pepper, to taste. Add the asparagus to the pan and saute until tender. In a large pot, bring just enough water to cover the potatoes to a rapid boil. Lightly add salt to the water. Add the potatoes, with the skin still intact, to the water and cook them until they are fork-tender. Drain the water from the pot, leaving only the potatoes. Add butter, milk, and salt and pepper to the boiled potatoes and mash all of the ingredients together. Add the smoked salmon and the scallions to the potatoes and stir them throughout the mixture. Finish the potatoes with chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64425,"Guy's Gumbo Shack - Red Beans and Rice 2 tablespoons butter 2 cups diced green pepper 2 cups chopped onion 1 tablespoon chopped garlic 1 tablespoon salt 2 tablespoons oregano 2 tablespoons black pepper 2 tablespoons sugar 2 tablespoons dried basil 1 tablespoon dried thyme 2 bay leaves 1/4 cup red wine vinegar 1 to 2 pounds smoked sausage (we use Conecuh Sausage) Six 14-ounce cans dark red kidney beans Cooked white rice, for serving Instructions: In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 64426,"Char-Grilled Rib Eye with Roasted Shallot and Herb Butter Olive oil Four 12-ounce rib-eye steaks, bone in, about 1 1/2 inch thick Kosher salt and freshly ground black pepper 1 recipe roasted shallot and herb butter (recipe follows) 1 medium shallot, peeled 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1 stick salted butter, room temperature 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh basil 1 tablespoon finely chopped fresh tarragon 1 teaspoon grated lemon zest Pinch of crushed red-pepper flakes Instructions: Take your steaks out of the fridge 30 minutes before you want to start grilling, so they can come to room temperature. Prepare the charcoal grill to medium-high heat on one side of your grill, and medium-low heat on the other. You will need just a few briquettes on the cooler side of the grill to maintain the low heat. (If using a gas grill, heat one side of the grill to medium-high heat and the other to low.) When the grill is hot and ready to go, brush the grill grates with some olive oil. Season the steaks generously with salt and pepper. Place the steaks on the hot side of the grill for 3 to 4 minutes, then flip and grill for another 4 minutes. Once the steaks have a nice caramelized crust, move them to the cooler part of the grill, and continue cooking for 6 to 7 minutes for medium rare, or 8 to 9 minutes for medium. Remove the steaks from grill, and tent loosely with foil to keep warm. Let the steaks rest for 5 minutes, so the juices can redistribute throughout the meat. Spread steaks with the roasted shallot and herb butter. GINA: Roasting the shallot gives it a deep, sweet flavor, and the lemon zest lightens the whole thing up. This butter would also be an excellent topping for fish or chicken. Preheat the oven to 350 degrees F. Place the shallot on a square of foil, drizzle lightly with olive oil, and season with salt and pepper. Fold up the foil into a little packet, and place in the oven for 1 hour. Let cool completely. Pulse the roasted shallot and remaining ingredients in a food processor until combined but still coarse. Scrape the butter onto a piece of plastic wrap, spread it across lengthwise, and roll into a log. Twist the ends to seal. Place in the fridge to firm up for at least 35 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 64427,"Melted Snowman Cookies About 8 ounces vanilla candy melting wafers 12 round peanut butter cookies (or sugar cookies) 4 marshmallows, cut crosswise into thirds
24 mini chocolate chips
12 orange sprinkles
6 mini peanut butter cups, halved and trimmed to look like brimmed hats Assorted other sprinkles for decorating, if desired
Instructions: Melt the candy melting wafers according to the package directions. Spoon some of the melted candy on top of a cookie and spread it so it covers most of the cookie but has an irregular border. Place a slice of marshmallow toward the top edge and spoon some more melted candy on top, smoothing it to fully cover the marshmallow and blend it into the candy on the cookie. Decorate the face of the snowman with mini chocolate chips for eyes and an orange sprinkle as a carrot nose. Place a peanut butter cup half on top of the snowman's head like a hat. Use other sprinkles to add a mouth or buttons if desired. Repeat with the remaining candy, cookies and decorations (rewarming the candy melts if necessary). Let the cookies set, about 10 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 64428,"Rum Whipped Cream 1 cup (1/2 pint) cold heavy cream 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 tablespoon dark rum Instructions: Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold. ","[Dark Rum, Brandy, Port]" 64429,"Chicken Kebab Salad 8 links sweet Italian pork sausage 1 crusty baguette 2 to 3 medium, boneless, skinless chicken breasts 12 fresh bay leaves 1/2 cup extra-virgin olive oil 2 lemons Kosher salt and freshly ground black pepper 2 anchovies 2 cloves garlic 1/2 lemon, juiced 2 egg yolks* 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish 1 cup extra-virgin olive oil 2 tablespoons water Kosher salt and freshly ground black pepper 2 heads romaine lettuce, chopped Flat-leaf parsley, for garnish 2 lemons, cut into wedges, for garnish Instructions: Preheat grill to medium-high heat. Slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the sausage links up into chunks, alternating cuts at 45 degree angles for nice triangular shapes. Now prepare the kebabs. Take the skewers 1 at a time and begin threading the components alternately. Start with a piece of bread, then chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread. Lay the prepared kebabs out on your board and drizzle liberally with extra-virgin olive oil. Squeeze the lemon juice all over and season well with salt and freshly ground black pepper. Place the prepared kebabs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through. While kebabs are roasting you can prepare the salad. In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper. In a large mixing bowl add the chopped romaine. When the kebabs are done, remove from the oven and slide the kebab components off the skewers directly into the bowl. Add some dressing and gently toss to combine. To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 64430,"Coney Island Iced Tea 3 ounces light rum 3 ounces vodka 3 ounces gin 3 ounces tequila 3 ounces orange liqueur 3 ounces freshly squeezed lemon juice Ice Cola 6 small sprigs fresh mint, optional Instructions: In a pitcher, blend the liquors and the lemon juice. Fill 6 highball glasses with ice. Pour the mixture into each glass about 2/3's of the way and top with a splash of cola to fill the glass. Garnish with a sprig of mint. ","[Rum, Gin, Vodka]" 64431,"Spiced Nuts 1 egg white 1/4 cup sugar
1 1/2 teaspoons ras el hanout (Moroccan spice blend) 1 teaspoon kosher salt 3/4 cup cashews
3/4 cup pecan halves
3/4 cup pistachios 3/4 cup walnut halves Instructions: Preheat the oven to 250 degrees F. In a bowl, whisk the egg white until thick and frothy. Add the sugar, ras el hanout and salt and stir to combine. Add the cashews, pecans, pistachios and walnuts and stir to coat with the egg white mixture. Using a slotted spoon, transfer the nuts to two baking sheets. Bake until golden brown and crunchy, 25 to 30 minutes, stirring halfway. Cool and store in an airtight container for up to two weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64432,"Original Ranch? Roasted Potatoes 1/4 cup vegetable oil 1 packet (1 ounce) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 2 pounds small red potatoes, quartered Instructions: Place potatoes in a gallon-size Glad? Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 64433,"Mini Quiche 1 tablespoon extra-virgin olive oil 1 small onion, finely chopped
Kosher salt and freshly ground black pepper Nonstick cooking spray, for spraying the muffin tin One 14.1-ounce package refrigerated pie crusts
3/4 cup half-and-half
1 large egg plus 1 large egg yolk
1 pinch cayenne
2 tablespoons finely chopped chives
1/3 cup finely chopped thick-sliced ham (about 2 ounces) Instructions: Heat the oil in a medium skillet over medium-low heat until it shimmers. Add the onion and a pinch of salt and cook, stirring occasionally, until very soft and golden, about 15 minutes. Set aside. Preheat the oven to 375 degrees F. Spray a nonstick 24-cup mini muffin tin with cooking spray. Meanwhile, unroll the pie crusts and use a 2 1/2-inch round cutter to cut out 24 rounds (12 rounds from each crust). Fit the rounds in the cups of the prepared muffin tin, pushing the bottoms down and pleating the sides slightly. Whisk the half-and-half, egg and egg yolk, cayenne and some salt and pepper together in a medium bowl until very well combined. Stir in the chives and transfer to a liquid measuring cup. Divide the onions and ham evenly among the 24 dough-lined muffin cups. Divide the half-and-half mixture evenly among the cups. Bake until the quiches are puffed and golden, about 20 minutes. Let the quiches cool in the muffin tin about 5 minutes, then remove to a wire rack. Serve slightly warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 64434,"Pork Chops with Cornbread Stuffing 2 tablespoons roughly chopped fresh parsley 2 scallions, thinly sliced 1 jalapeno pepper, seeded and finely chopped 1 heaping cup crumbled cornbread 1 large egg, lightly beaten Kosher salt and freshly ground pepper 4 bone-in pork chops (1 inch thick; about 10 ounces each) 2 tablespoons vegetable oil 1 1/4 pounds green beans, trimmed 3 tablespoons unsalted butter 1 tablespoon all-purpose flour 3/4 cup low-sodium chicken broth Instructions: Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets. Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes. Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss. Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 64435,"Jamie's Christmas Turkey 1 (11-pound/5 kg) turkey, preferably free-range or organic Olive oil, for the turkey Sea salt and freshly ground black pepper 1 clementine, halved Few sprigs fresh rosemary 2 onions, peeled and roughly chopped 2 sticks celery, roughly chopped 2 carrots, roughly chopped Olive oil, for sauteing the onions 2 onions, peeled and finely chopped Sea salt and freshly ground black pepper 1/2 teaspoon ground nutmeg Few sprigs fresh sage, leaves picked and roughly chopped 10 1/2 ounces/300 g good-quality ground pork Large handful breadcrumbs Instructions: If you're worried about cooking the perfect Christmas turkey because you're afraid you'll get it wrong, don't be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal. Take your turkey out of the refrigerator about an hour before you're ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies. Preheat your oven to full whack then get started on your stuffing. For the stuffing: Pour a lug or 2 of olive oil into a large pan on a medium heat and fry off your chopped onion, for about 10 minutes, or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another 1 minute or 2. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it's mixed really well, bring the stuffing together into a ball, then cover and chill until you're ready to stuff your turkey. Pull the skin at the neck-end back so you can see a cavity and push about 1/2 of your stuffing inside your turkey. Not too much: you don't want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs rosemary. Place your roughly chopped onion, celery, and carrots in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 350 degrees F/ 180 degrees C/ Gas 4. Cook for about 35 to 40 minutes per kilo/ 2 pounds 2 ounces. The 11 pound/ 5 kg bird in this recipe will take about 3 to 3 1/2 hours. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2 1/2 hours, remove the foil so the skin gets golden and crispy. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it's ready. If not, pop the turkey back in the oven to cook for a bit longer, then check again. Once ready, cover the turkey with tin foil and a few clean tea towels for 30 minutes and let it rest while you get your vegetables and gravy ready.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64436,"Kahlua Tiramisu 12 teaspoons plus 2 tablespoons Kahlua 18 soft lady fingers (available in the packaged-baked-goods section) 1 (8-ounce) container mascarpone cheese, softened 1 tablespoon granulated sugar 3 (4-ounce) containers refrigerated prepared vanilla pudding 6 teaspoons frozen non-dairy whipped topping, thawed Cocoa powder Instructions: Line 6 (1-cup) glass custard cups with plastic wrap. Spoon 2 teaspoons Kahlua into each cup. Soak 3 lady fingers in each cup, turning to coat both sides. Arrange lady fingers around sides of cups. Set aside. In a large bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth. Whisk in pudding. Divide pudding mixture equally among prepared cups. Cover tightly and refrigerate until set, about 30 minutes, or up to 1 day. Uncover cups. Invert cups onto plates and remove plastic wrap. Top with whipped topping and sprinkle with cocoa powder just before serving. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 64437,"Almond Cupcakes with Raspberry Glaze, Swiss Meringue, and Stacked Almond Cakes 1 1/2 cups (3 sticks) unsalted butter, softened 2 cups superfine sugar 5 eggs 1/2 teaspoon vanilla extract 2 teaspoons almond extract 2 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces milk Raspberry Glaze, recipe follows Swiss Meringue, recipe follows 48 Stacked Peach and Green Almond Cake, recipe follows 1 pint fresh raspberries, for garnish Raspberry jam, for garnish 1 bar bittersweet dark chocolate, for garnish 1/2 cup seedless raspberry jam 5 large egg whites 1 cup plus 2 tablespoons superfine sugar Pinch salt Purple vegetable dye 1 cup all-purpose flour 1/4 teaspoon salt 7 ounces almond paste 3/4 cups sugar 3/4 cups (1 1/2 sticks) unsalted butter, softened 3 eggs Peach vegetable dye Green vegetable dye Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with 48 mini cupcake liners. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add the eggs 1 at a time, scraping the bowl after each addition. Add the vanilla and almond extracts. Sift together the flour, baking powder, baking soda, and salt in a large bowl. Alternate folding the milk and flour mixture into the butter mixture. Fill the cupcake liners halfway and bake for 12 minutes. Cool. To assemble: Dip the top of each cupcake into the Raspberry Glaze, making sure to cover the entire top of the cake to the rim of the paper. Using a pastry bag fitted with a large round tip, pipe a generous dollop of the pale lavender Swiss Meringue in the center of the cake, keeping a rim of the Raspberry Glaze visible. Top the Swiss Meringue with the stacked Peach and Green Almond Cake. Using a small pastry brush, glaze each raspberry with raspberry jam and sit on top of the cake. Lightly dust the top of each cupcake with zested bittersweet dark chocolate. Place the jam in a small saucepan. Dissolve the jam to liquid over low heat, 1 to 2 minutes. Combine the egg whites, sugar, and salt in a heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved. (The mixture should feel completely smooth when rubbed between your fingertips.) Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form. Continue mixing until the mixture is fluffy and glossy and completely cool. Add a few drops of purple vegetable dye and mix well until a light lavender color. Preheat the oven to 350 degrees F. Line 2 half-sheet trays with silicone mats. Sift together the flour and salt in a small bowl and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar together until small crumbs form. Add the butter and beat on high speed until the mixture is combined. Scrape down the bowls and add the eggs, 1 at a time, beating until each is incorporated. Add the flour mixture in 3 parts, beating on low speed after each addition. Divide the batters between 2 small mixing bowls. In the first bowl, add a few drops of the peach vegetable dye to the batter and mix well until a pale peach color. In the second bowl, add a few drops of the green vegetable dye and mix well until a pale green color. Spread each batter on prepared sheet trays. Bake for 10 minutes. When cooled, cut the peach cake using a 1-inch round fluted pastry cutter, and cut the green cake using a 1/2-inch round fluted pastry cutter. Stack the green cakes on top of the peach cakes and set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64438,"Gingerbread Affogato 1 cup water 1 1/2 cups sugar 1-inch piece fresh ginger, thinly sliced 2 cinnamon sticks 3 whole cloves 1/2 cup boiling water 1 tablespoon instant espresso powder 1 to 2 tablespoons hazelnut liqueur (recommended: Frangelico), optional 1 pint vanilla gelato or ice cream Instructions: For the syrup: In a small saucepan, combine the water, sugar, ginger, cinnamon, and cloves over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Remove the ginger, cinnamon, and cloves and discard. For the espresso: In a 1-cup glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved. Scoop the gelato into 4 dessert bowls or glasses. Pour 1/4 cup of the syrup and 2 tablespoons espresso over each. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 64439,"Frozen Poppyseed Parfait 4 yolks 1/2 cup sugar 6 tablespoons milk 6 tablespoons orange juice 1/2 vanilla bean 2 1/2 cups cream, whipped to soft peaks 2 tablespoons poppy seeds 4 plums 1/2 cup water 2 tablespoons sugar Instructions: Line a 1 1/2 quart terrine mold by buttering it and fitting it with plastic wrap (the one I use has a removable bottom, pins to join the sides, straight walls and is about 2 1/2 by 2 1/2 by 12 inches). In a metal mixing bowl whisk together the yolks, sugar, milk, orange juice and split vanilla bean. Place over simmering water and continue to whisk until light, fluffy and hot. Remove from the heat and place in an ice bath to cool. Once it's cool, fold in 2 cups of whipped cream and the poppy seeds. Pour mixture into the terrine mold and freeze overnight. To make the plum sauce remove the stones from the plums and place in a saucepan with the water and sugar. Bring to a boil and simmer until the plum skins split. Puree with a hand blender and strain. Chill. Serve terrine in slices with drizzles of plum sauce and remaining 1/2 cup whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64440,"Open-Face Lasagna with Morel Mushrooms and Asparagus 1 1/2 pounds wild or morel mushrooms, or mushrooms of your choice 1/4 cup olive oil, plus more for drizzling 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch of cl flakes 1/2 cup shallots, finely chopped 16 asparagus spears, trimmed and cut into 2-inch pieces 1 tablespoon finely chopped garlic 1 cup dry white wine 1 tablespoon unsalted butter 4 lasagna sheets 12 ounces Taleggio or triple cream cow's milk cheese of your choice 2 ounces Parmesan cheese, grated, plus more for garnish 1/2 cup fresh basil, shredded Instructions:

1. Rinse off the mushrooms and pat dry. Cut off the thickest part of the stems and discard. Cut the mushrooms into 1-inch pieces, roughly halves or quarters, depending on the size of the mushrooms.
2. In a large, wide skillet over medium-high heat, add the olive oil. Once the oil is hot, add the mushrooms, salt, pepper, and cl flakes. Stir to coat the mushrooms evenly with the olive oil. Saute until the mushrooms become golden, 12 to 15 minutes. Add the shallots and asparagus, stir, and cook until the mushrooms are deep golden and the asparagus is tender but firm, about 8 more minutes. Stir in the garlic and cook for 30 seconds more, just to bring out the flavor of the garlic but not to brown it.
3. Add the white wine and simmer until reduced by half. Turn off the heat and set aside. Stir in the butter until melted and fully incorporated.
4. While the mushrooms are cooking, bring a large pot of water to a boil. Once the water is boiling, cook the lasagna according to the package instructions. Once the pasta is cooked to al dente, pull it out of the water and drain (do not rinse). Rub with a touch of olive oil to prevent sticking and set 1 sheet of pasta on each of four plates.
5. Divide the Taleggio and Parmesan evenly across the pasta. Spoon the mushroom-asparagus mixture over the cheeses. The heat will partially melt the cheeses. Shower the basil on top of each plate. Drizzle a touch of extra virgin olive oil and a touch more Parmesan over each. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 64441,"Cheesecake-Stuffed Apples Two 8-ounce packages cream cheese, at room temperature 2/3 cup plus 2 tablespoons sugar 1 teaspoon vanilla extract 2 large eggs, at room temperature, beaten
   8 medium red baking apples, such as Gala 1/2 cup crushed graham crackers (about 5 whole crackers)
   1/8 teaspoon ground cinnamon 2 tablespoons unsalted butter, melted Prepared caramel sauce, for serving
   1/2 cup toasted walnuts, roughly chopped Instructions: Mix together the cream cheese, 2/3 cup sugar and vanilla with a rubber spatula in a medium bowl until completely smooth with. Add the eggs and stir until completely combined. Arrange a rack in the center of the oven and preheat to 300 degrees F. Cut a 1/4-inch off the top of each apple and use a melon baller or teaspoon to remove the stem and core and to hollow out about 2/3 of the apple leaving 1/2-inch of flesh around the edge (reserve the removed apples for applesauce or smoothies). Fill each apple with cheesecake batter just below the rim. Wipe away any drips or spills off the outside and top of the apple before baking. Arrange apples in a 9-by-13-inch baking pan and bake until the apples are soft but still hold their shape and have not split, 45 to 50 minutes. Let cool completely before serving.
   Meanwhile, pulse together the graham crackers, cinnamon and remaining 2 tablespoons sugar in a food processor until fine crumbs. Add butter and process until combined.
   Divide apples among small serving plates and top each with a generous drizzle of caramel and sprinkles or graham cracker mixture and chopped walnuts.
   ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64442,"Sunny's Easy Baked Sweet Corn 2 tablespoons unsalted butter One 15.25-ounce can whole kernel sweet corn, drained
   One 14.75-ounce can cream-style sweet corn
   1 1/2 cups half-and-half
   3 tablespoons all-purpose flour
   2 tablespoons maple syrup
   1/8 teaspoon red cl flakes
   2 cloves garlic, grated on a rasp or finely minced
   2 scallions, white and green parts, finely chopped
   Kosher salt and freshly ground black pepper 1 1/2 cups shredded Cheddar 1 1/2 cups shredded mozzarella 3 large eggs, beaten
   Instructions: Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter. In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, cl flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish. Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 64443,"Fried Chicken Salad 1 (12-ounce) box popcorn chicken (recommended: Tyson) 1/2 cup ranch dressing (recommended: Hidden Valley) 2 teaspoons BBQ seasoning (recommended: McCormick Grillmates) 8 cups romaine or iceberg lettuce, chopped 2 tomatoes 1 cucumber 16 baby carrots Instructions: Preheat oven to 425 degrees F. Line baking sheet with aluminum foil and place popcorn chicken on baking sheet and bake for 8 to 10 minutes. Remove from oven and let cool. For dressing: Mix together ranch dressing and BBQ seasoning in small bowl and set aside. For salad: Place lettuce in large bowl. Add dressing and toss with tongs until lettuce is coated. Set aside. Cut each tomato into 8 wedges and the cucumber into 16 slices. Divide lettuce onto 4 cold plates. Arrange each salad with 4 tomato wedges, 4 cucumbers, and 4 baby carrots. Top each salad with 1/4 of the chicken pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 64444,"Jalapeno-Cornmeal Pancakes 8 strips thick-cut bacon 1 12-ounce jar orange marmalade 1/3 to 1/2 cup orange juice 2 scallions, chopped 1 jalapeno pepper, seeded and chopped 8 strips thick-cut bacon 1 12-ounce jar orange marmalade 1/3 to 1/2 cup orange juice 2 scallions, chopped 1 jalapeno pepper, seeded and chopped 1/2 cup blue cornmeal 1/2 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 1 large egg 1 cup milk 2 tablespoons canola oil, plus more for the griddle 2 tablespoons finely diced seeded jalapeno pepper 2 tablespoons grated parmesan cheese 2 scallions, chopped 1/2 cup blue cornmeal 1/2 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 1 large egg 1 cup milk 2 tablespoons canola oil, plus more for the griddle 2 tablespoons finely diced seeded jalapeno pepper 2 tablespoons grated parmesan cheese 2 scallions, chopped Instructions: Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm. Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions. Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom. Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup. Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm. Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions. Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom. Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64445,"Pan Seared Rattlesnake on Braised Leeks with a Lemon Caper Sauce and Seasonal Vegetables 6 rattlesnake fillets, skinned All purpose flour, for dredging Vegetable oil Salt and pepper Salt and pepper
2 cups chicken stock 1/4 pound apple smoked bacon 1 clove garlic, minced 1 large shallot, minced 4 tablespoons whole, unsalted butter, softened 1 tomato, seeded and minced 2 tablespoons capers, roasted 1 lemon, juiced Baby frisee, picked, cleaned 1 lemon, juiced 1 tablespoon olive oil Finely chopped parsley leaves Basil leaves, chiffonade and fried Sauteed Seasonal Vegetable, recipe follows 1 cup haricots verts, cleaned 1 cup baby globe carrots 1 cup yellow wax beans Chicken stock, for sauteing Butter, for sauteing Instructions: Rattlesnake: Dredge all of the skinned rattlesnake fillets in flour, and then sear both sides, until brown, in a medium sized saute pan with vegetable oil on medium heat. Lemon Caper Sauce: Heat the chicken stock in a saucepan. In a separate medium saute pan, fry the apple-smoked bacon. Remove the bacon pieces. Add minced garlic and minced shallots to the pan of bacon lard. Pour in the heated chicken stock and stir until all ingredients are thoroughly mixed. Finish the sauce with butter, diced tomato, roasted capers and the juice of one lemon. Heat the sauce on low heat. To serve: Place the rattlesnake fillets on top of the sauteed vegetables and spoon the lemon-caper sauce on top. Sprinkle chopped parsley and fried basil leaves on top of the sauce. Finish by garnishing the plate with frisee that has been tossed in lemon juice and extra-virgin olive oil. Cook the vegetables in a saute pan over medium heat with a little chicken stock and butter until they are slightly tender. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 64446,"Chocolate Cupcakes with Chocolate Mascarpone Filling and Zinfandel Buttercream 2 3/4 cups sugar 1 1/4 cups pasteurized egg whites 2 1/2 cups (5 sticks) unsalted butter, room temperature, cut into 1-inch cubes 1 tablespoon vanilla extract 2 ounces dark chocolate discs, melted and cooled 3 ounces mascarpone cheese, room temperature, softened with the back of a spoon 3 tablespoons Zinfandel Wine 2 cups sugar 1 cup buttermilk 1 cup canola oil 4 large eggs 2 teaspoons vanilla extract 3/4 cup warm water 2 teaspoons instant coffee 2 1/4 cups unbleached pastry flour* 3/4 cup cocoa powder 2 teaspoons baking soda 1/2 teaspoon sea salt 1 cup dark chocolate discs 1/2 cup heavy cream 1 cup (2 sticks) unsalted butter 1/2 teaspoon salt 1/2 cup cocoa powder 6 to 8 cups powdered sugar, sifted 1 teaspoon vanilla extract 27 strawberry halves, for garnish Melted chocolate, for garnish Instructions: For the Swiss meringue buttercream: In the bowl of an electric mixer fitted with the whisk attachment, thoroughly whisk together the sugar and egg whites. Set the bowl over a pan of boiling water. Whisking constantly, heat to 145 to 150 degrees F. Return the mixing bowl to the stand and whisk until stiff and the bottom of the bowl comes to room temperature, about 8 minutes. Change to the paddle attachment and turn the mixer to low speed. Add the butter, a few cubes at a time, until incorporated. Mix at medium speed until light and fluffy. Add the vanilla and mix until combined. Use 4 cups for the flavored buttercreams in this recipe, and reserve the remaining 4 cups for another use. For the chocolate mascarpone buttercream: Fold the melted and cooled chocolate and the mascarpone cheese into 2 cups of the Swiss meringue buttercream. For the Zinfandel buttercream: Blend the Zinfandel wine into 2 cups of the Swiss meringue buttercream. Spoon the mixture into a pastry bag fitted with a large straight pastry tip. For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 27 cupcake liners. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, buttermilk, and oil. Mix well. Add the eggs and vanilla, mixing on low speed until completely mixed together. Sift the flour, cocoa powder, baking soda, and sea salt into a separate bowl and whisk together. In a liquid measuring cup, mix the water with the instant coffee, dissolving the coffee powder completely. Add 1/2 the dry ingredients to the buttermilk mixture just until incorporated. Mix in the water and coffee mixture. Add the rest of the dry ingredients, mixing until combined, and then beat for 2 minutes. Fill the cupcake liners 3/4 full and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely. For the chocolate frosting: Heat the cream until hot but do not boil. Remove from the heat and add the chocolate. Stir until completely melted and smooth. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt until smooth. Add 1/2 the powdered sugar, mixing until smooth. Add the chocolate and the remaining powdered sugar and mix until creamy. Adjust to desired spreading consistency with additional cream or powdered sugar, if needed. Place in a pastry bag fitted with a large star tip. To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon chocolate mascarpone Swiss buttercream. Pipe a generous amount of chocolate frosting onto the top of the cupcake. Pipe a dollop of Zinfandel Swiss meringue buttercream on top of the chocolate frosting. Top with half a strawberry and drizzle with melted chocolate. ","[Zinfandel, Pinot Noir, Cabernet Sauvignon, Merlot]" 64447,"Brown Sugar Pudding with Hot Buttered-Rum Raisins 2 cups half-and-half 1 cinnamon stick 1 egg plus 2 large egg yolks 3/4 cup packed dark brown sugar 2 tablespoons cornstarch 1/4 teaspoon fine salt 2 tablespoons unsalted butter 2 teaspoons golden rum 3 tablespoons dark brown sugar 1/4 cup golden rum 1/3 cup raisins 2 tablespoons butter 1/2 cup full-fat sour cream or yogurt Instructions: Bring the half-and-half and cinnamon stick to a simmer in a medium saucepan over low heat. Whisk together the egg and egg yolks, sugar, cornstarch and salt in a medium bowl. While whisking constantly, slowly pour the hot half-and-half into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking, until the mixture just reaches a boil, about 4 minutes. Continue cooking, whisking constantly, until the mixture thickens, about 1 minute more. Remove from the heat and strain through a fine-mesh sieve into a clean bowl for a super silky texture. Stir in the butter and rum. Pour the warm pudding into 4 ramekins or glasses. Refrigerate until set, about 2 hours. Bring the sugar and 3 tablespoons water to a boil in a small saucepan over medium-high heat, stirring until the sugar dissolves. Boil to thicken slightly, about 2 minutes. Add the rum and raisins and simmer to mellow the alcohol taste slightly, 2 minutes more. Remove from the heat and swirl in the butter to bring the sauce together. Keep warm. When ready to serve, place a dollop of sour cream on top of each pudding and spoon hot buttered-rum raisins over each one. Serve.
","[Port, Tawny Port, Madeira, Sherry]" 64448,"Power Snack Mix Nonstick cooking spray 1 large egg white 1/4 cup packed light brown sugar 1 tablespoon wheat germ 1 tablespoon extra-virgin olive oil 1 tablespoon chia seeds 1 teaspoon low-sodium soy sauce 1/2 teaspoon ground cinnamon 1/2 teaspoon pure vanilla extract Kosher salt 2 cups mixed nuts (one 10.3-ounce container) 1/2 cup old-fashioned rolled oats 1/2 cup hulled pumpkin seeds (pepitas) 1/2 cup dried apricots, quartered Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray. Whisk the egg white in a large bowl until very foamy. Add the brown sugar, wheat germ, oil, chia seeds, soy sauce, cinnamon, vanilla and 1 teaspoon salt and whisk together. Add the nuts, oats and pumpkin seeds and stir until coated. Spread out on the prepared baking sheet and bake for 20 minutes. Add the apricots, stir the mixture around and continue to bake until the mixture is golden and no longer looks wet, 15 to 20 minutes more. Let cool completely, about 1 hour. Store at room temperature in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 64449,"Turtle Cookie Ice Cream Sandwich 1 cup light brown sugar 1/2 cup granulated sugar 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly 1 large egg 1 large egg yolk 2 teaspoons vanilla extract 2 cups plus 2 tablespoons bleached all-purpose flour 1/2 teaspoon table salt 1/2 teaspoon baking soda 1 1/2 cups salted and toasted pecans, lightly crushed 1 cup semisweet chocolate chunks Fudge sauce, store-bought, microwaved for 10 to 20 seconds Caramel sauce, store-bought, microwaved for 10 to 20 seconds 1 quart butter pecan ice cream Chocolate sprinkles, for garnish Instructions: Preheat the oven to 325 degrees F and place the racks in the upper-middle and lower-middle positions. Have 2 parchment lined baking sheets. In a bowl, cream the sugars and butter, either by hand or with a hand-held mixer, until smooth and incorporated, about 2 minutes. Add in the egg, yolk and vanilla extract. Mix until incorporated. Add in the flour, salt and baking soda and mix until incorporated. Fold in the pecans and chocolate chunks. Scoop out 1/4 cup of the dough and roll into a ball (or if you have a large ice cream scoop, use that). Place the formed dough balls on the prepared baking sheets, 4 per sheet, and using your hands, press down to flatten. Bake until the edges are slightly golden and the middles are set but still soft, 15 to 18 minutes. Let the cookies cool for 10 minutes. Then flip them over and coat the bottom of half of the cookies with fudge sauce. Then coat the other cookie bottoms with the caramel sauce. Place a generous scoop of ice cream on each of the fudge-lined cookies and top with a caramel-lined cookie, lightly pressing together. Repeat with the remaining cookies and ice cream. Roll in chocolate sprinkles. Eat immediately or freeze for later. Cook's Note: If you freeze the cookies to eat later, just be aware that the cookies get hard. I always like to build 'em fresh if possible so the cookies stay nice and soft. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 64450,"Swordfish Balls and Red Gravy 1 pound swordfish 3/4 cup fresh breadcrumbs, soaked in 1/2 cup water 1/4 cup chopped fresh Italian parsley 1/2 cup grated Pecorino Romano cheese 3 cloves garlic, finely minced 1 egg Salt and ground pepper
Salt and ground pepper 3 tablespoons olive oil 3 cloves garlic, chopped 1 small onion, chopped 1/4 cup fresh capers, rinsed if salted 1/4 cup pitted Italian black olives, quartered 1 tablespoon tomato paste One 28-ounce can crushed to tomatoes 1/2 cup fresh basil leaves Salt and ground pepper
Salt and ground pepper 1/4 cup olive oil Pasta, for serving Instructions: For the swordfish balls: Remove the skin from the swordfish and cut into chunks. Place the chunks in a food processor and pulse until the texture resembles ground beef. Place in a large bowl and add the breadcrumbs, parsley, cheese, garlic, egg and some salt and pepper. Mix well. Cover the bowl and place in the refrigerator for 2 hours.
For the red gravy: Heat the olive oil in a large pot over medium heat. Add the garlic and onions and saute until softened, about 5 minutes. Add the capers, olives and tomato paste and saute for 2 to 3 minutes. Add the crushed tomatoes, fresh basil and salt and pepper to taste. Let simmer on low for 30 minutes. Remove the swordfish mixture from the refrigerator. Heat the olive oil in a large frying pan over medium heat. Form the mixture into balls a little smaller than a tennis ball. You should get about 12 balls. Place into the frying pan and fry to golden brown on each side, 3 to 4 minutes per side.
Remove and add these balls to your gravy. Simmer for another 30 minutes. Serve the swordfish balls and gravy over your favorite pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 64451,"Five-Spice Duck Tostada with Ginger-cl Cream Dressing 2 tablespoons Szechuan peppercorns 1 tablespoon coriander seeds 1 tablespoon black peppercorns 1 tablespoon star anise 1 tablespoon garlic powder 3 tablespoons kosher salt 1 tablespoon curry powder 1 (5-pound) duck 1 tablespoon duck spice 8 (6-inch) flour tortillas 1 egg yolk 1 tablespoon peeled and chopped fresh ginger 2 teaspoons soy sauce 2 teaspoons rice vinegar 1/2 teaspoon Asian sesame oil 1/4 cup honey 1/2 teaspoon salt 2 teaspoons Dijon mustard 1 teaspoon Thai garlic-chili paste, see Cook's Note 2 teaspoons freshly squeezed lemon juice 3/4 cup canola oil 3/4 pound mixed baby salad greens 1/2 cup peeled and julienne carrot 1/2 cup julienned jicama 1/4 cup sliced green onion, white part only 1/4 cup dried cranberries 2 tablespoons macadamia nut pieces, toasted 1/2 cup diced mango 1/2 cup wonton chips, for garnish Instructions: In a saute pan, toast the Szechuan peppercorns, coriander seeds, black peppercorns, and star anise over medium-high heat for 3 to 4 minutes, until fragrant. Remove from the heat and let cool. Grind the toasted spices in a coffee grinder to the consistency of course salt and pour into a small bowl. Add the garlic powder, salt, and curry powder and mix well. Preheat the oven to 400 degrees F. Prick the skin of the duck all over with the point of a very sharp knife. Rub the duck with the spice mixture. Place in a roasting pan and roast for 20 minutes. Decrease the temperature to 350 degrees F and cook for another 40 minutes, until the juices run clear when a thigh is pierced. Transfer the duck to a platter, reserving the duck fat in the pan. When the duck cools, remove the skin and the meat and julienne both. Place the skin in a small saute pan. Add 2 tablespoons of the reserved duck drippings and saute slowly over low heat. Cook for about 15 minutes, until the fat is rendered from the skin and the skin is crispy. Transfer to paper towels to drain. Place all the ingredients except the canola oil in a blender. Blend for 1 minute. With the motor running, slowly add the canola oil. If the dressing is too thick, add a small amount of water to thin it to desired consistency. In a large bowl, mix the greens, carrot, jicama, green onion, cranberries, macadamia nuts, and mango. Drizzle with 3/4 cup of the dressing and toss to coat. To assemble the dish, divide the dressed greens among the tortillas and mound in the center. Divide the duck meat among the salads. Top with the wonton strips and duck skin cracklings and serve. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 64452,"Baklava Roll-Ups Butter-flavored nonstick cooking spray 1/4 cup raw almonds 1/2 cup pistachios 1 tablespoon butter, room temperature 1/2 teaspoon ground cinnamon 1 tablespoon sugar 1/4 cup honey, divided 12 sheets phyllo dough Instructions: Preheat oven to 325 degrees F. Spray a cookie sheet with butter flavored spray. Reserve. In a food processor, combine almonds and pistachios. Pulse to coarsely chop. Add butter, cinnamon, and sugar and pulse to combine. Transfer to a bowl and set aside. Place 1 sheet of phyllo on a flat work surface, short side facing you. Spray with butter flavored spray. Repeat with second layer. Spread 1/3 of nut mixture over the dough, leaving a 1-inch margin at the top and bottom. Drizzle with 2 tablespoons honey. Cover with a layer of phyllo, spray with butter-flavored spray. Repeat with second layer of phyllo. Spray with butter-flavored spray. Starting from the bottom, roll up into a thin cylinder (like a cigar) to the top. Seam-side down, cut crossways into 5 sections. Transfer to baking sheet, seam side down. Spray with butter-flavored spray. Repeat with second and third batch. Bake until crust is evenly golden, 25 to 30 minutes. Remove from oven, drizzle with 2 tablespoons honey and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 64453,"Potatoes and Onions 2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved 1 pound cippolini onions, peeled 1/4 cup extra-virgin olive oil 2 teaspoons dried rosemary 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 64454,"Chocolate Orange Cake 2 tablespoons unsalted butter, softened 1/2 cup plus 1 tablespoon unsweetened cocoa powder
3 cups all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups freshly squeezed orange juice, plus 2 tablespoons finely grated zest 3/4 cup mayonnaise
2 tablespoons balsamic vinegar
1 teaspoon vanilla extract
1 cup confectioners' sugar 2 tablespoons unsweetened cocoa powder 2 tablespoons freshly squeezed orange juice
Instructions: For the cake: Preheat the oven to 350 degrees F. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste. Use this paste to paint the inside of the Bundt pan. Set aside. In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended. Add the orange juice, mayonnaise, vinegar and vanilla and mix until just combined, 1 to 2 minutes. Fold in the orange zest. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely. For the chocolate glaze: Mix the confectioners' sugar and cocoa together. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle. Drizzle the glaze over the cake. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 64455,"How to Make Classic Scalloped Potatoes | Scalloped Potatoes 1 clove garlic, smashed 2 tablespoons unsalted butter 2 1/4 pounds Yellow Finn potatoes or other waxy-style potato 2 cups half-and-half 1 tablespoon kosher salt Freshly ground black pepper Pinch nutmeg Instructions: Preheat the oven to 350 degrees F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish and let it dry. Reserve the remaining garlic. Rub the butter around the inside of the dish. Reserve the remaining butter.
Peel and thinly slice the potatoes on a mandoline or vegetable slicer (about 1/8-inch-thick slices).
In a medium saucepan, combine the garlic, butter, potatoes, half-and-half, salt, pepper to taste, and nutmeg. Bring to a boil, lower the heat to medium-high, and cook, stirring, until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly.
Bake the potatoes, basting occasionally, until lightly browned and bubbly, about 1 hour. Remove from the oven and let cool for 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 64456,"Pan-Fried Zucchini with Anchovy Vinaigrette 1/4 cup olive oil 3 zucchini, sliced into 1/3-inch-thick rounds 1/2 teaspoon kosher salt, divided
1/4 cup freshly grated Parmesan
2 teaspoons anchovy paste
2 tablespoons capers, drained
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 vine-ripened tomato, seeded and diced
1 tablespoon lemon juice
2 tablespoons chopped fresh Italian parsley
Instructions: Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan. When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64457,"Texas Pesto Shrimp Over Rice 1 1/2 pounds unpeeled, large fresh shrimp 1 cup fresh cilantro leaves 3 green onions, cut in 1/3-inch pieces 1/4 cup freshly grated Parmesan 1/2 small jalapeno pepper, unseeded 1/2 medium tomato 2 tablespoons pine nuts, toasted 3 tablespoons fresh lemon juice 1 teaspoon minced garlic 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup olive oil, divided Hot cooked rice Instructions: Peel shrimp; devein, if desired. Set aside. Process cilantro, next 9 ingredients, and 3 tablespoons olive oil in a food processor until smooth. Saute shrimp in remaining 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Pour cilantro mixture over shrimp, stirring well. Serve shrimp mixture over hot cooked rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 64458,"Mocha Pot De Creme 3 cups heavy cream 1/2 teaspoon pure vanilla extract 1/4 cup whole black coffee beans 6 large egg yolks 1/2 cup sugar 3 tablespoons brewed espresso coffee, cold 2 ounces semisweet chocolate, melted and cooled Instructions: Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans. In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.) Stir in the brewed coffee and melted chocolate. Preheat the oven to 325 degrees F. Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture. Fill a large, shallow baking pan with 1/2-inch of warm water. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 64459,"Grilled Rib-Eye Steak with Brown Butter and Blue Cheese Two 2-inch-thick boneless rib-eye steaks Canola oil, for brushing Kosher salt and freshly ground black pepper 1 stick unsalted butter, cut into pieces 8 ounces blue cheese, such as Cabrales or Maytag Blue, crumbled Instructions: Remove the steaks from the refrigerator 30 minutes before grilling and let sit on a kitchen counter, loosely covered. Heat the grill to high. Set a cast-iron skillet large enough to hold both steaks on one side of the grill. Brush the steaks with canola oil and season very liberally with salt and pepper. Grill until well charred on the first side, 2 to 3 minutes; flip and grill until well charred on the second side, another 2 to 3 minutes. (The steaks should still be raw at the center at this point.) Transfer to a cutting board. Slice the steaks across the grain about 1 1/2-inches thick; don't separate the slices. Keeping the steak slices together, transfer the steaks to the skillet and top with the butter. Cover the grill and cook the steaks for 5 minutes for medium rare. Transfer the skillet to a trivet. Arrange the steak slices on a platter so that the interior of the slices is facing up. Top each slice with some blue cheese. Pour the hot brown butter from the skillet over the steak. Serve immediately.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 64460,"Slow Braised Beef Short Ribs 5 pounds ( 3-inch thick cut) bone-in beef short ribs 1 bunch each fresh thyme, rosemary, and sage leaves, chopped 1 bunch each fresh thyme, rosemary, and sage leaves, chopped
2 tablespoons each kosher salt and freshly ground black pepper 2 (750-ml) bottles Cabernet Sauvignon
Olive oil, for searing ribs 1 yellow onion, medium dice 2 carrots, peeled and medium dice 2 ribs celery, medium dice 3 cloves garlic 4 quarts veal stock 3 bay leaves 1-ounce dry porcini mushrooms Instructions: Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
Preheat oven to 375 degrees F.
Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 64461,"Worms and Maggots Salad 1 head cauliflower 4 dried white peaches 1 cup grapes, halved 1/4 cup fresh mint, chopped 6 tablespoons extra-virgin olive oil 1/3 cup champagne vinegar 1 tablespoon maple syrup 1 teaspoon vanilla extract 1/2 clove garlic, minced 1/2 cup beef jerky 1 tablespoon poppy seeds Salt and freshly ground pepper Instructions: For the cauliflower couscous: Grate the cauliflower into a large mixing bowl with a cheese grater or in a food processor with the grating tool attached so it looks like couscous. Julienne the peaches thinly so they resemble worms and add to the bowl. Stir in the grapes and mint.
For the champagne poppy vinaigrette: Blend together the olive oil, champagne vinegar, maple syrup, vanilla extract and garlic in a food processor. Once combined, fold in the jerky, poppy seeds and some salt and pepper. Pour on top of the cauliflower salad and mix. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 64462,"One-Pan Brats and Cabbage 2 tablespoons vegetable oil 2 pounds bratwursts (about 10 links)
1/2 cup apple juice
1 large yellow onion, sliced
One 12-ounce package fresh coleslaw mix
2 tablespoons apple cider vinegar
1 teaspoon caraway seeds
1/4 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 apple, thinly sliced
Instructions: Place a large cast-iron skillet over medium-high heat. Add vegetable oil and heat until shimmering. Carefully place the brats in the skillet and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Add apple juice and reduce heat to medium-low. Cover the skillet and cook until the sausages are cooked through, about 10 minutes more. Remove the sausages and set aside, leaving any cooking liquids in the skillet. Add the onions and cook, stirring occasionally, until they have softened and browned slightly, about 5 minutes. Add the coleslaw mix, apple cider vinegar, caraway seeds and red pepper flakes, then season with salt and pepper and stir to combine. Cook, stirring occasionally, until the coleslaw is wilted, about 5 minutes more. Stir in the sliced apples and let cook until warmed through, another 2 minutes. Return the cooked sausages to the skillet and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 64463,"Lemon Parmesan Chicken with Arugula Salad Topping 1 cup all-purpose flour Kosher salt and freshly ground black pepper 2 extra-large eggs 1 1/2 cups seasoned dry bread crumbs 1/2 cup freshly grated Parmesan cheese 1 teaspoon lemon zest 1 teaspoon fresh thyme leaves, chopped 6 boneless, skinless chicken breasts Unsalted butter Good olive oil 5 ounces arugula 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 pound chunk Parmesan cheese Instructions: Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside. Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin. Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saut pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well. Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 64464,"Perfect Spinach Salad 3 whole eggs Ice 7 slices thick-cut peppered bacon 1 small whole red onion 1 package white button mushrooms 3 tablespoons red wine vinegar 2 teaspoons sugar 1/2 teaspoon Dijon mustard 1 dash salt 8 ounces baby spinach, washed, dried and stems removed Instructions: Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
Make the hot bacon dressing:
Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64465,"Fresh Mushroom Salad 1/3 cup finely chopped fresh parsley 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 1/4 cup olive oil Kosher salt and freshly ground black pepper 1 pound button or cremini mushrooms Instructions: In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving. ","[Chardonnay, Pinot Gris, Sauvignon Blanc]" 64466,"Carne Asada 2 pounds skirt steak 1/2 cup cilantro leaves and stems, finely chopped 1/2 cup olive oil
1/3 cup freshly squeezed orange juice (1 large orange)
1/4 cup freshly squeezed lime juice (2 limes)
3 tablespoons honey
2 tablespoons Mexican oregano or other oregano
4 cloves garlic 1 serrano cl, seeds removed
Kosher salt and freshly ground black pepper
2 limes, cut into wedges, for serving Instructions: Place the skirt steak in a large glass bowl or resealable plastic bag. To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano cl to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine. Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down). Preheat a grill or grill pan over medium-high heat. When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium. Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 64467,"Mascarpone Cheesecake with Almond Crust 1 cup slivered almonds, lightly toasted 2/3 cup graham cracker crumbs 3 tablespoons sugar 1 tablespoon unsalted butter, melted 2 (8-ounce) packages cream cheese, room temperature 2 (8-ounce) containers mascarpone cheese, room temperature 1 1/4 cups sugar 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup chocolate-hazelnut spread (recommended: Nutella) 1/4 cup whipping cream Instructions: For the crust: Preheat oven to 350 degrees F. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F. For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition. Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute. Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64468,"Dark Chocolate Cake 1 3/8 cups plus 1 1/2 tablespoons all-purpose flour 1 7/8 cups sugar 1/2 tablespoon baking sugar 1/2 teaspoon salt 3/8 cup cocoa powder 1 1/2 cups boiling water 1 1/2 cups butter 4 eggs 1 tablespoon vanilla extract Instructions: Preheat oven to 350 degrees F. Measure dry ingredients, minus the cocoa powder, into a mixing bowl, mix well, set aside. Mix cocoa powder and water in a separate bowl using a whisk, set aside. Add butter to your dry mix the add 90 percent of your liquid mix to the butter and dry mix, mix until smooth. Add eggs to left over liquid and whisk. Then add half your egg mixture to your smooth batter and mix, then add the other half of the egg mix and mix in. The batter will be fluid. Pour into sheet pans or 13-inch round pans lined with parchment. Bake for about 1 hour or until a toothpick inserted into the middle of the cake comes out clean. 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. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 64469,"Broiled Polenta with Vegetables and Caramelized Shallots 3 1/2 cups vegetable stock, or water 1/2 teaspoon salt (less if your stock is salty) 1 teaspoon finely chopped fresh rosemary, or 1/4 teaspoon dried, crumbled 1 cup cornmeal 2 tablespoons unsalted butter 1/4 cup grated Parmesan cheese 1 cup grated mozzarella cheese 2 tablespoons olive oil (for brushing on polenta) 1 tablespoon butter 18 shallots, peeled (separate small ones from large ones) A pinch sugar 3 tablespoons olive oil 12 shiitake mushrooms, stems discarded, caps kept whole 2 red bell peppers, cored and cut into strips 2?x1/2? 2 small zucchini, halved lengthwise and cut diagonally 1/4 inch thick 3 garlic cloves, minced Salt to taste Freshly ground pepper to taste Rosemary sprigs for garnish Instructions: To make the polenta, set aside a 10 x 10inch shallow baking dish or other comparable dish. Bring the vegetable stock, salt, and rosemary to a boil in a mediumsize saucepan. Reduce the heat to a simmer, then gradually sprinkle in the cornmeal, whisking constantly with a wire whisk. Cook the polenta, whisking all the while, until it begins to pull away from the sides of the pan, about 7 minutes. Whisk in the butter, Parmesan cheese, and mozzarella cheese. Scrape the polenta into the reserved baking dish and smooth over the top. Let cool for 10 minutes, then cover and chill for at least 1 hour, or until cold throughout. When you are ready to broil the polenta, cut it into 12 squares or diamonds. Lightly brush both sides of each piece with the olive oil, and place the polenta on a baking sheet. Set aside while you cook the vegetables. To cook the vegetables, melt the butter in a mediumsize skillet over medium heat. Add the largest of the shallots and cover the pan. Cook 5 minutes, shaking the pan occasionally. Add the smaller shallots, sprinkle on the sugar, then sprinkle on a few tablespoons of water. Lower the heat, cover the pan, and cook until caramelized and soft, about 25 minutes. Continue to shake the pan on occasion while the shallots are cooking. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium heat. Add the shiitake caps and saute until brown and juicy. Remove onto a plate. Add the remaining oil, then toss in the red peppers. Cook 2 minutes, then mix in the zucchini. Cook the vegetables, tossing often, until they are tender, yet crisp. Make a small well in the center of the pan and add the garlic. Cook 1 minute before mixing it into the vegetables. Stir in the shallots and shiitake mushrooms, then season generouly with salt and pepper. Keep the vegetables warm over low heat. Broil the polenta until golden brown on top and hot throughout. Serve 2 polenta squares on each plate with some vegetables along the center. Garnish with rosemary sprigs ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 64470,"Yunnan Greens 1 pound bok choy or Shanghai bok choy (5 to 8 heads) 1 tablespoon salt 2 tablespoons peanut or vegetable oil 2 Thai dried red chiles 1/ 2 teaspoon minced ginger 1/2 cup mild vegetable broth or water 1 teaspoon cornstarch, dissolved in 2 tablespoons water Instructions: Place a large pot of water on to boil. Meanwhile, cut the bok choy lengthwise into thirds or quarters and place in a sink full of cold water to soak for several minutes. Wash thoroughly to get any dirt out of the base of the stalks. When the water is boiling, add about 1 tablespoon salt, bring back to the boil, and add the bok choy. Stir with a long-handled wooden spoon to make sure all the greens are immersed. Bring back to a boil, boil for under a minute, drain, and set aside. Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the chiles and ginger. Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little. Add the broth and let it boil for about 30 seconds. Stir the cornstarch paste well, then add it together with 1/2 teaspoon salt. Stir-fry for another 15 to 30 seconds, turn out onto a small platter, and serve. (Warn your guests that the chiles are not for eating, just for flavor.) ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 64471,"Country Green Beans and Ham 2 tablespoons olive oil 1 ham shank, cut into 1-inch pieces Freshly ground black pepper 2 cups thinly sliced yellow onions Salt 3 pounds fresh green beans, trimmed Water Instructions: In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64472,"Bite-Size Pulled Pork Po' Boys 1 (4 to 5 pound) pork butt roast 1 tablespoon brown sugar 1 1/2 tablespoons paprika 1 tablespoon garlic powder 1 1/2 tablespoons chili powder 1/4 teaspoon cayenne pepper 1 tablespoon salt 2 teaspoons freshly ground black pepper 2 to 4 cups chicken stock 1 small head green cabbage, finely shredded 4 carrots, grated 1 small red onion, thinly sliced 1/3 cup mayonnaise 2 tablespoons malt vinegar 1 teaspoon celery seed Salt and freshly ground black pepper 50 mini grinder rolls 1 cup favorite brand BBQ sauce Instructions: Preheat the oven to 325 degrees F. Rinse and pat dry the pork butt. In a small bowl mix together all of the ingredients for the spice rub. Coat the pork completely with the spice mixture and rub it into meat. Put the roast into a roasting pan or a high sided casserole dish with a lid. Pour enough chicken stock into the pan to come about 1/2-inch up the sides. Cover the pan tightly with foil or lid and put in the oven. Roast the pork until meat is completely tender and pulls apart very easily, about 4 1/2 to 5 hours. Remove from oven and allow to rest for 10 minutes before shredding the pork from the bone. For the Slaw: While the pork is roasting combine the cabbage with the carrots and onion in a large bowl. In small bowl whisk together the remaining ingredients. Pour the dressing over the slaw and toss to combine. Refrigerate for at least 1 hour and up to overnight. Season with more salt and pepper, to taste, before serving. Preheat the oven to 250 degrees F. Slice the dinner rolls in half and put on a sheet pan to warm in a low oven. When ready to assemble the po' boys, put some shredded pork on bottom of each roll, top with some BBQ sauce and finish with a heaping spoonful of the slaw. Cover with the roll tops and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64473,"Devil's Food Cupcakes with Chocolate Icing Paper cupcake liners 1/2 cup whole-grain pastry flour 1/2 cup cake flour 1/2 cup natural cocoa 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup reduced-fat sour cream 1/4 cup lowfat buttermilk 2 tablespoons unsalted butter 1/4 cup canola oil 1/2 cup dark brown sugar 1 egg 1 egg white 1/2 cup confectioners' sugar 1 tablespoon nonfat milk, plus more if needed 1 1/2 ounces dark chocolate (60 to 70 percent cocoa solids) finely chopped 1 1/2 tablespoons whipped cream cheese 2 tablespoons confectioners' sugar Instructions: Place rack in center of oven and preheat oven to 350 degrees F. Place a cupcake liner into each section of an 8-cupcake tin. Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve. Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes. Combine confectioners' sugar and milk in a small saucepan and heat over low heat until sugar is dissolved. Add chocolate and stir until melted and icing is the consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1 1/2 to 2 teaspoons icing. Let icing harden completely, about 10 minutes. Place cream cheese in a small microwave-save bowl and microwave on high for approximately 10 to 15 seconds, until cream cheese is melted but before it begins to bubble. Add confectioners' sugar and stir until sugar is dissolved. Let mixture cool slightly and transfer to a small plastic bag. Snip just the very bottom corner of the bag, then force icing to bottom of bag. Pipe a squiggle of icing down the center of each cupcake. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 64474,"Sweet Relish Salad 2 rounded tablespoons sweet pickle relish 2 tablespoons ketchup 2 tablespoons red wine vinegar 3 tablespoons extra virgin olive oil, eyeball it
1 head iceberg lettuce, core removed and chopped 1 cup pre-shredded carrots, a couple of handfuls 4 scallions, chopped
4 radishes, thinly sliced Salt and pepper Instructions: In the bottom of a salad bowl, mix together the sweet relish, ketchup, vinegar, extra-virgin olive oil with a whisk. Add lettuce and veggies to the bowl and toss salad. Season salad with salt and pepper, toss salad again and taste to adjust seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64475,"Odeng Bokkeum 1/4 large yellow onion 1 medium carrot, peeled
3 scallions, ends trimmed
3 sheets frozen pre-fried fish cake (commonly found in the frozen section at Korean grocery stores)
2 tablespoons neutral oil, such as vegetable or canola oil
4 teaspoons soy sauce
4 teaspoons Korean cooking syrup or agave syrup
1 teaspoon roasted sesame seeds
Instructions: Prepare the vegetables: Thinly slice the onion and set aside in a bowl. Slice the carrot in half lengthwise, then thinly slice each half on the diagonal. Add the carrot pieces to the bowl of sliced onions. Cut the scallions into 1 1/2-inch pieces and set aside in a separate bowl. Prepare the fish cakes: Run the fish cake sheets under warm running water just until they\u2019re pliable, 10 to 20 seconds. Stack the sheets on top of each other and cut them down the middle lengthwise. Stack the two halves on top of each other and cut them crosswise into 1/2-inch-wide strips.
Heat the oil in a large nonstick frying pan over medium heat. Add the onions and carrots and saut the vegetables until the onions soften, about 5 minutes. Add the fish cakes to the pan and saut until softened slightly and warmed through, 5 more minutes.
Reduce the heat to low, then add the soy sauce and scallions. Saut the mixture for 5 minutes, stirring frequently, to allow the fish cakes to absorb some of the soy sauce. Add the cooking syrup to the pan and saute the mixture, stirring, until evenly coated, 2 to 3 minutes. Taste and adjust the seasoning if desired.
Remove the pan from the heat and gently stir in the sesame seeds until evenly distributed. Let the odeng bokkeum come to room temperature before serving. Stored in an airtight container, the dish will keep for up to 5 days in the refrigerator.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64476,"Smoky Caesar Salad with cl Croutons 4 cups sweet curly Romaine leaves, washed, dried and torn into large pieces 1/2 cup Smoky Caesar Dressing (recipe below) Spicy croutons (recipe below) 1/4 cup Queso Anejo cheese 8 anchovy fillets 8 slices French or Italian bread, cut into 3/4 inch cubes 1/4 cup olive oil 2 teaspoons Too Hot Tamales cl powder (refer to recipe) Salt and freshly ground black pepper, to taste 1 tablespoon mayonnaise 1 teaspoon Dijon mustard 1 teaspoon freshly ground black pepper 1 to 2 canned Chipotles 1 tablespoon Worcestershire sauce Few drops hot sauce Juice of one lemon 1 teaspoon capers 10 anchovy fillets 8 garlic cloves, cooked slowly in olive oil until soft 11/2 cups olive oil 1 tablespoon red wine vinegar Instructions: Place the Romaine leaves in a large bowl. Add the croutons and Queso Anejo, then drizzle with dressing. Toss lightly to combine. Serve on salad plates topped with anchovies. Preheat oven to 350 degrees. Place the bread cubes in a bowl and toss with the olive oil until well coated. Sprinkle in cl powder, salt and pepper and toss again. Place on a baking sheet and bake until lightly browned, about 7 minutes. Place all the ingredients, except the olive oil and vinegar, in a blender or food processor. Process until coarsely blended. Transfer to a medium bowl. Slowly whisk in the oil, then the vinegar. Add a little water if the dressing is too thick. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 64477,"Absinthe, Almond, Black Currant and Cherry Cupcakes with Poppy Seeds 2 sticks (1 cup) butter 1 cup sugar 2 eggs 1/4 teaspoon almond extract 2 drops electric green food coloring 2/3 cup absinthe 1/4 cup heavy whipping cream 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup loosely-packed almond meal 3/4 cup black currants 2/3 cup drained and chopped morello cherries 1/2 teaspoon poppy seeds Port Wine Black Currant Swiss Merengue Buttercream, recipe follows 3 cups black currants 1 cup grape juice 1 cup sugar 2 tablespoons premium fruit pectin, such as Sure-Jell
1 1/4 cup sugar 5 egg whites 1/2 vanilla bean, seeded Dash of salt 1 pound butter, at room temperature (slightly moist on the outside but cold inside) 2 tablespoons vanilla extract 1/2 cup port wine Instructions: Preheat the oven to 325 degrees F. Place 24 cupcake liners in cupcake pans. In an electric mixer with the paddle attachment, cream the butter and sugar for 2 minutes. Scrape down the sides of the bowl, and then add the eggs one at a time. Add the almond extract and food coloring. In a separate bowl, combine the absinthe and heavy whipping cream. In another bowl, sift the flour, baking powder and salt. Turn the mixer to the lowest setting, and then add the almond meal, flour mixture and absinthe mixture, alternating the ingredients, starting with the dry and ending with the dry. Scrape down the bowl to make sure all the ingredients are fully combined. Add the currants, cherries and poppy seeds, and fold by hand into the batter. Fill the cupcake liners with 2 1/2 ounces of cupcake batter. Bake for 21 minutes. After cooling, frost with the Port Wine Black Currant Swiss Merengue Buttercream. For the black currant preserves: Combine and dissolve the currants, grape juice, sugar and pectin in saucepan. Cook on medium to high heat, stirring constantly. When the mixture reaches a boil, continue to cook for 2 minutes. Cool in the refrigerator. For the buttercream: Dissolve the sugar, egg whites, salt and vanilla bean seeds over a double boiler. Lightly whisk until the egg white mixture is hot to the touch. Pour the hot whites into a room-temperature mixing bowl and whip with a whisk attachment on high until stiff peaks form and the mixture is double in volume. Cut the butter into 2-inch pieces. Change to a paddle attachment and slowly add a few pieces of butter at a time. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce the speed to low. Add the vanilla extract and continue to beat on LOW speed for 45 seconds. Once thoroughly combined, slowly add the port wine and 1/2 cup black current preserves, and then beat on medium to high speed until all ingredients are fully combined, an additional 45 to 60 seconds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64478,"Seasoned Grilled Fries 3 pounds Idaho potatoes 1/2 cup canola oil 2 tablespoons ancho chili powder 1 tablespoon kosher salt 2 teaspoons ground cumin Ketchup, for serving Instructions: Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 64479,"Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise 2 cups heavy cream 1 cup whole milk 1 vanilla bean, seeds scraped 6 large egg yolks 1/2 cup granulated sugar 3 tablespoons pure maple syrup 1 cup pure canned pumpkin puree 2 tablespoons bourbon Pumpkin Bread, toasted and cubed, recipe follows Vanilla Bean Creme Anglaise, recipe follows Spicy Caramel Apple Sauce, recipe follows Freshly whipped cream 4 tablespoons unsalted butter, softened, plus more for greasing 1 3/4 cups all-purpose flour 1/2 teaspoon fine salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 1/2 cups sugar 1/4 cup vegetable oil 8 ounces (scant 1 cup) canned unsweetened pumpkin puree 2 large eggs 2/3 cup water 2 cups half-and-half 1/2 vanilla bean, seeds scraped 5 large egg yolks 1/3 cup pure cane sugar 1 cup heavy cream 1/2 cup apple juice 1 star anise 1-inch piece fresh ginger, peeled and chopped 4 whole cloves 2 cinnamon sticks 1/8 teaspoon ground nutmeg 1 1/2 cups granulated sugar 1/2 cup water 1 tablespoon apple cider vinegar 1 tablespoon apple schnapps Instructions: Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl. Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard. Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving. Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm. Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray. Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl. In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely. Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool. Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan. Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel. Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it's a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 64480,"Aperol Spritz 3 parts prosecco, well chilled 2 parts Aperol Splash of tonic Orange slices, for garnish Instructions: Add the prosecco to a glass filled with ice. Top with the Aperol and just a splash of tonic. Add a half-moon slice of orange to each glass, and serve with a fun straw. ","[Prosecco, Aperol]" 64481,"Cream of Asparagus Soup 1? pounds (680 g) asparagus spears, cooked (reserve one cup pieces for garnish) 1? cups (360 ml) chicken broth ? cup (120 ml) half and half salt and ground black pepper, to taste Instructions: 1.Place asparagus and chicken broth into the Vitamix container and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 6 minutes or until hot. Reduce to Variable 2; remove lid plug. 5.Add half and half through the lid plug opening. Blend for 10 seconds. 6.Season with salt and pepper and serve over reserved asparagus spears. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64482,"Strawberry Ice Cream 1 pound frozen strawberries 1 cup 2-percent plain Greek yogurt 1/4 cup sugar 1/2 teaspoon vanilla extract Fresh strawberries, sliced, for garnish Instructions: In a food processor with the knife blade attached, pulse 1 cup frozen strawberries until finely chopped. Transfer the chopped berries to a large metal bowl. Add the yogurt, sugar, vanilla and remaining strawberries to the food processor and puree until smooth. Transfer to the bowl with the frozen strawberries and stir until well combined. Cover and freeze until firm but not hard, about 1 hour. Garnish with fresh strawberries.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64483,"Blazin' Buttermilk Wings 1 quart buttermilk 2 (1.6-ounce) packs buffalo wing seasoning 1/4 cup hot sauce 4 pounds chicken wing drummettes Blue cheese dressing, for dipping (recommended: Bob's Big Boy) Cucumbers, cut into 1/4-inch slices Instructions: In a large bowl, stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and be sure all are coated. Cover with plastic wrap and refrigerate at least 3 to 4 hours, preferably overnight. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove wings from refrigerator and let sit at room temperature for 30 minutes. Grill 12 to 18 minutes, turning occasionally, ending with skin-side down. Serve with ranch dressing, celery sticks, and cucumber slices. INDOOR: Prepare wings as directed. Preheat broiler. Place wings on foil lined baking sheet or broiling pan. Broil 15 to 20 minutes turning occasionally or until cooked. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 64484,"Baked Dill Garlic Salmon fresh tarragon and dill sprigs, as needed 1 whole salmon, 12 inches long
crushed garlic, as needed 1 lemon, sliced juice of 2 lemons Instructions: Marinate the salmon in lemon juice for one hour to remove smell. Don't marinate overnight since lemon cooks fish. Stuff the center of the fish with fresh dill, tarragon, crushed garlic and round lemon slices. Bake in clay or glass dish for 45 minutes at 350 degrees F.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64485,"Smoked Salmon Loxwich 8 ounces softened cream cheese 2 tablespoons fresh chervil, lightly chopped
1 teaspoon smoked sea salt
1 lemon, zested
3 tablespoons butter 2 Spanish onions, sliced 1/2-inch thick
Kosher salt and fresh ground pepper
1 English cucumber, thinly sliced 1 tablespoon chopped fresh dill
1 cup white vinegar
1/4 cup sugar
2 teaspoons kosher salt
4 everything bagels, toasted 1 pound smoked salmon, thinly sliced
Instructions: For the cream cheese: In a medium mixing bowl, combine the cream cheese, chervil, salt and lemon zest, mixing well. Adjust seasoning to your preference. Set aside. For the onions: Place the butter, onions and a pinch of salt and pepper in a heavy duty pot over medium to low heat, stirring frequently with a wooden spoon as the onions tend to stick. Cook until amber brown, about 30 minutes, adding water as needed to pick up the browned bits on the bottom of the pan. Remove from the heat. Place the cucumbers and dill in a glass bowl. In a small saucepan combine 1/2 cup water, the vinegar, sugar and salt. Bring to a simmer, then remove from the heat and pour over the cucumbers. Let cool to room temperature, 15 to 20 minutes. Once cool, store in the fridge in an airtight container. For the sandwich build: Spread a healthy amount of the prepared cream cheese on the toasted bagels. Top each with 4 to 5 slices of lovely lox, the caramelized onions and a few of the marinated cucumbers, and serve the rest of the cucumbers on the side?and you are killin' it! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64486,"Sweet Pepper Poppers 10 sweet mini multi-colored peppers (about 8 ounces) Kosher salt and cracked black pepper 6 ounces goat cheese 1/4 cup ricotta cheese 1 teaspoon fresh thyme leaves, chopped 1/2 cup panko breadcrumbs 2 tablespoons unsalted butter, melted Instructions: Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64487,"Sauteed Pineapple with Honey and Pine Nuts 1 cup cubed pineapple, fresh or canned 1 tablespoon butter 2 tablespoons honey 2 tablespoons pine nuts, toasted 1 teaspoon rum 2 tablespoons mascarpone cheese Instructions: Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a paper towel and pat dry. Put the butter in a medium saute pan over medium heat. Make brown butter by heating the butter until melted and just starting to brown around the edges. Add the pineapple and toss to coat in the butter. Add the honey and toss to coat the pineapple with the honey. Cook until the pineapple is golden, about 5 to 7 minutes. Turn off the heat and stir in the pine nuts. In a small bowl mix together the rum and the mascarpone. Place the pineapple mixture in a serving dish and top it with a dollop of the cheese mixture. Serve immediately. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 64488,"Chinese Spaghetti and Meatballs Salt 1 pound whole-wheat spaghetti 1 pound ground pork or chicken 1 egg 2 cups puffed rice cereal Black pepper 1 teaspoon Chinese five-spice powder, 1/3 palm full 8 scallions, 2 finely chopped, 6 cut into 2-inch lengths 2 tablespoons plus 1/3 cup tamari dark soy, divided 4 tablespoons vegetable oil, divided 2 cups snow peas, thinly sliced on an angle 1 red bell pepper, very thinly sliced 2 inches ginger root, grated 4 cloves garlic, grated 1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped 1 tablespoon toasted sesame oil, available on Asian foods aisle of market 3 tablespoons toasted sesame seeds, available on Asian foods aisle of market Instructions: Preheat oven to 375 degrees F. Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining. Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl. Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes. When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 64489,"Filet of Beef with Mustard Mayo Horseradish Sauce 1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied 6 tablespoons (3/4 stick) unsalted butter, melted Kosher salt and freshly ground black pepper 1 1/2 cups good mayonnaise 1/3 cup sour cream 3 tablespoons Dijon mustard 1 1/2 tablespoons whole-grain mustard 1 tablespoon prepared horseradish Bunch of parsley, for garnish Instructions: Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil. Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important. Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature. Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve. Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 64490,"Bacon-Watercress Salad 6 slices bacon 3 oranges 1 clove garlic, coarsely chopped Kosher salt 2 tablespoons red wine vinegar Freshly ground pepper 1/3 cup extra-virgin olive oil 1 medium bunch watercress, tough stems removed 1 cup fresh parsley leaves 1 small head escarole, outer leaves removed, torn 1/3 cup roughly chopped toasted hazelnuts 1/3 cup roughly chopped dried dates 1/3 cup crumbled blue cheese Toasted cornbread, for serving (optional) Instructions: Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Meanwhile, segment the oranges: Cut the ends off, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Put the garlic on a cutting board and sprinkle with 1/4 teaspoon salt, then mash into a paste with the flat side of a large knife. Whisk the vinegar and garlic paste in a large bowl and season with salt and pepper, then whisk in the olive oil. Add the watercress, parsley and escarole and toss to coat. Divide the salad among plates and crumble the bacon on top. Sprinkle with the oranges, hazelnuts, dates and blue cheese. Serve with cornbread, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 64491,"Savoury Swiss Chard Tart 1 tablespoon oil 2 shallots, minced 1 clove garlic, minced 4 ounces bacon, cut into lardons 1 1/2 pounds Swiss chard, ribs removed 3 eggs 1 cup creme fraiche or heavy cream and sour cream combined Kosher salt and freshly ground black pepper 4 ounces Gruyere cheese, grated Handful raisins Handful roasted pine nuts 1 deep tart shell, pre-baked in a 9-inch springform pan or a frozen deep dish pie dough, thawed Instructions: Preheat the oven to 375 degrees F.
Heat the oil in a saute pan and fry the shallots until soft and translucent. Add the garlic and saute for 1 minute. Remove to a plate. In the same pan, fry the bacon until the fat has rendered and the lardons are crispy. Remove to the plate with the shallots. Divide the chard leaves from the ribs: chop the ribs quite small and shred the leaves. First, fry the ribs in the bacon fat until tender.
Beat the eggs together with the creme fraiche, and season with salt, and pepper.
In a large bowl, toss the shallots, bacon, chard stems and leaves, cheese, raisins, and pine nuts, to combine evenly. Taste, and season. Fill the tart shell with the vegetable mixture, and pour over the cream mixture. Bake until the tart has set, about 30 minutes. Remove the tart from the oven, and cool. Serve at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 64492,"Drummond Grilled Rib-Eyes Eight 1-inch-thick rib-eyes 2 sticks (1 cup) salted butter, melted and slightly cooled
4 tablespoons seasoned salt
4 tablespoons lemon and pepper seasoning
4 tablespoons garlic salt
Instructions: Prepare a grill or grill pan for medium-high heat. Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt. Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 64493,"Spaghetti with Mussels and Tomatoes 1/2 cup halved cherry tomatoes Kosher salt 1 3.5-ounce tin mussels, preferably packed in a smoked paprika and fennel tomato sauce 2 tablespoons chopped fresh parsley 2 tablespoons chopped scallions 1 tablespoon fresh lemon juice, plus a lemon wedge, for serving 1 tablespoon olive oil 4 ounces spaghetti, cooked Instructions: Season the tomatoes with salt in a large bowl; let sit 15 minutes. Stir in the mussels, parsley, scallions, lemon juice and olive oil. While the tomatoes sit, cook the pasta in a pot of boiling, salted water according to the label. Drain, then toss with the tomato-mussels mixture, adding a splash of pasta cooking water to loosen, if needed. Serve with a lemon wedge. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 64494,"Mini Chocolate-Cherry Bundt Cakes 12 maraschino cherries 1 cup all-purpose flour, plus more for coating the cherries 1 cup sugar
1/8 teaspoon kosher salt
1/4 cup buttermilk
2 tablespoons cherry syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 large egg
1 stick (8 tablespoons) salted butter
2 heaping tablespoons cocoa powder
1 cup heavy cream 1 teaspoon vanilla extract 8 ounces semisweet chocolate, broken into pieces
Instructions: For the cakes: Preheat the oven to 350 degrees F. Chop 6 of the maraschino cherries and toss with a small amount of flour to coat in a small bowl. Set aside. In a large bowl, stir together the flour, sugar and salt and set aside. In another bowl, mix the buttermilk, cherry syrup, baking soda, vanilla and egg with a fork and set aside. Bring 1 cup water to a boil in a small pan. Meanwhile, in a medium saucepan, melt the butter over medium heat; add the cocoa and whisk to combine. Add the boiling water to the cocoa mixture and allow to bubble for a moment, then turn off the heat. Pour the cocoa mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Mix in the flour-coated cherries. Divide the batter among the cavities of a 6-cavity nonstick mini Bundt pan and bake until an inserted cake tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pan briefly before removing them to a cooling rack placed over a baking sheet. For the chocolate ganache: Heat the cream in a small saucepan until very hot, then add the vanilla. Pour the hot cream over the chocolate in a heatproof bowl; stir completely to melt the chocolate. Pour the ganache over the cakes. Chop the remaining 6 cherries and sprinkle them over the top. Allow the ganache to set before serving. ","[Pinot Grigio, Moscato, Riesling, Sparkling wine]

" 64495,"Carrot Quik Slaw 1/2 teaspoon kosher salt 2 tablespoons red wine vinegar 1/4 cup fresh lemon juice 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon cayenne pepper 2 tablespoons extra-virgin olive oil 1(10-ounce) bag of pre-grated carrots 1/2 cup loosely packed, chopped fresh cilantro 1/2 cup plumped raisins or currants Instructions: In a large non-reactive bowl, whisk together salt, red wine vinegar, lemon juice, paprika, cumin, cayenne, and olive oil. Add carrots and stir until completely coated. Add raisins and cilantro, and stir once more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64496,"BBQ Beef Stir-Fry 1 (1 1/2-pound) beef chuck steak, sliced into thin strips 2 tablespoons canola oil 2 carrots, sliced about 1/4-inch thick 2 stalks celery, sliced about 1/4-inch thick 1/2 medium yellow onion, sliced 8 ounces white button mushrooms, sliced 1 tablespoon freshly minced ginger root 1 tablespoon freshly minced garlic 1 head broccoli, cut into florets 1 (16-ounce) package lo mein noodles, cooked according to package directions 1/4 soy sauce 2 tablespoons tomato paste 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 teaspoon hot sauce 1/4 cup light brown sugar 2 tablespoons cider vinegar 1/8 teaspoon pepper Instructions: Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate. To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry. Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 64497,"Bacon, Apples, and Dill (B.A.D. Sandwich) 1 (1/8-ounce) slab fresh pork belly 2 cups extra-virgin olive oil 3 cloves garlic, skins on 6 sprigs fresh thyme 1 bay leaf 2 tablespoons pickling spices (or a mix of coriander, mustard seed, turmeric, and salt) 2 tablespoons chopped fresh dill 1 cup vinegar 1 cup apple cider 3 tablespoons sugar 1 Honeycrisp apple 1 jalapeno Salt and freshly ground black pepper 1 ciabatta sandwich roll 2 tablespoons grainy mustard 1 handful mustard greens Instructions: For the bacon: Preheat the oven to 300 degrees F. Add the pork belly, olive oil, garlic, thyme, and bay leaf to a heatproof casserole dish. Cover with foil and bake until fork-tender, about 3 hours (or substitute thick cut bacon and grill it or cook it in a pan until crispy). For the apples: Bring the pickling spices, dill, vinegar, apple cider, and sugar to a boil. Thinly slice the apple and jalapeno and put into a medium-sized nonreactive jar or container. Pour the liquid over the apples and jalapenos. Cover and let stand at room temperature for at least 2 hours before serving. To assemble: Grill the ciabatta on a grill (or use a toaster). Spread mustard on the top half of the roll. Thinly slice the pork belly and layer on the roll, top with pickled apples and jalapenos, and a handful of mustard greens. Close the sandwich and set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64498,"Dodo: Fried Plantains 4 large ripe plantains (yellowish red colored) Salt Olive oil Instructions: Rinse the plantains in cold water. Peel them, and slice horizontally then vertically into half-moon shapes about 3/4-inch wide. Sprinkle with salt, to taste. Pour oil into the frying pan and heat on medium-high. When oil is hot enough, add the plantains in batches; don't overcrowd. Fry plantains until golden brown. Drain on paper towels. Taste and season again with salt. Repeat with remaining plantains. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 64499,"cl Maple Glazed Pork Tenderloin 1 cup maple syrup 1 tablespoon minced ginger 1/2 tablespoon minced garlic 1/4 teaspoon cl flakes 1/2 cup veal stock 4 tablespoons butter 6 (8-ounce) caribou tenderloins, pork or veal can be substituted Salt Pepper Braised Red Cabbage, as an accompaniment, recipe follows Sweet Potato Puree, as an accompaniment, recipe follows 4 tablespoons grape seed oil 2 tablespoons butter 1/2 cup diced smoked bacon 1 red onion cut in small dice 1 head read cabbage, slice thinly 1 tablespoon brown sugar 1 cup red wine 1/2 cup red wine vinegar Salt Pepper 4 tablespoons butter 1 pound sweet potatoes, peeled and cut in large dice 1 yellow onion sliced 2 tablespoons minced fresh ginger 2 cups chicken stock 2 cups heavy cream Salt Pepper Instructions: In a saucepan on medium heat, add all ingredients for the cl Maple Glaze and reduce by half. Be careful not to allow to boil over.
Preheat oven to 450 degrees F.
Season tenderloin with salt and pepper. Sear tenderloin in a saute pan, roast in a hot oven until medium rare, and then brush with glaze and cook another couple minutes. Caribou should be served rare because of its leanness, veal medium rare, and pork medium. Transfer meat from the pan to a cutting board and add the glaze to pan with veal stock and butter. Reduce until thickened and season with salt and pepper. Serve with Braised Red Cabbage and Sweet Potato Puree. In a heavy-bottomed pot on medium heat, melt the butter in the oil. Add the bacon and onions and cook for 2 to 3 minutes. Add the remaining ingredients and cover. Turn down the heat to low. Cook for 20 minutes, stirring every few minutes. When cabbage is tender, season with salt and pepper. Place all ingredients into a large pot, bring to a simmer, and cook for 30 minutes. Strain off excess liquid, puree, and season. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 64500,"Pork Loin Skewers in Red Wine Sauce with Fig and Cranberry Chutney 1 piece pork belly (about 1 pound), trimmed, hard skin removed and meat cut into cubes 1/4 cup salt, plus more for seasoning 1/4 cup sugar 1 tablespoon peppercorns 1 teaspoon crushed red pepper 2 dried bay leaves 3 cloves garlic 1 boneless pork loin (about 2 to 3 pounds), trimmed and cut into cubes 2 onions, cut into bite-size pieces 2 bell peppers, cut into bite-size pieces Freshly ground black pepper 2 tablespoons unsalted butter 1 onion, chopped 2 carrots, chopped 1 stalk celery, chopped 2 cloves garlic, minced Salt and freshly ground black pepper 2 cups red wine 1 cup beef broth 1/2 cup dried cranberries 1 teaspoon sugar 1 sprig fresh rosemary 1 cup dried cranberries 1 cup dried figs, chopped 1/2 cup white wine 1/2 cup raisins 2 tablespoons honey 1 teaspoon grated fresh ginger Pinch cinnamon Pinch ground cloves 1 green onion, thinly sliced 1 tablespoon fresh lemon juice 1 teaspoon chopped fresh parsley 1/2 teaspoon chopped fresh thyme Olive oil, for drizzling Instructions: For the pork: Bring a large saucepan of water to a simmer and cook the pork belly for 20 minutes. Remove from the water and let cool. Combine the salt, sugar, peppercorns, crushed red pepper, bay leaves, garlic and 4 cups water in a large saucepan. Bring the mixture to a simmer, then let cool. Place the pork loin in the brine mixture and let sit in the fridge until ready to cook, at least 1 hour and up to 1 day. Remove the pork from the brine, discard the brine and bring to room temperature before cooking. Heat a grill or grill pan over medium heat. Skewer the pork loin, pork belly, onions and peppers and sprinkle with salt and pepper. Grill the skewers until the pork is cooked through. For the red wine sauce: Melt the butter in a large saucepan over medium-high heat. Add the onion, carrots, celery and garlic and saute until softened. Season with salt and pepper. Add the wine, beef broth, cranberries, sugar and rosemary. Stir to dissolve the sugar. Simmer, stirring occasionally, until the sauce is reduced by half. Strain the sauce and keep it warm. For the chutney: Combine the cranberries, figs, wine, raisins, honey, ginger, cinnamon, cloves and 1/2 cup water in a large saucepan. Bring the mixture to a simmer and cook until the raisins, figs, and cranberries are plumped and the mixture is thickened. Remove from the heat and stir in the green onion, lemon juice, parsley, thyme, and a drizzle of olive oil. Serve the pork topped with the red wine sauce and chutney. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 64501,"Hot Corn with Chimichurri Butter 2 tablespoons sherry vinegar 1 tablespoon fresh lemon juice 3/4 cup chopped flat leaf parsley 3 tablespoons chopped fresh oregano leaves 2 garlic cloves, roughly chopped Pinch red pepper flakes (optional) 2 sticks (1 cup) unsalted butter, at room temperature Salt 6 ears corn, husked Grated Cotija cheese, for serving, optional Lime wedges, for serving, optional Instructions: Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter. Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened. Meanwhile, bring large pot of salted water to a boil. Add the corn and boil until it is tender, about 5 to 7 minutes. Drain and transfer to a serving platter. Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side. ","[Malbec, Tempranillo, Garnacha, Barbera]" 64502,"Romanian Steak 6 cloves garlic 1 cup vegetable oil 1/2 cup olive oil 6 Romanian tenderloins, flank steaks or rib-eye steak 4 large portobello mushrooms Salt and pepper Instructions: Peel and crush the garlic. Add to the oils and slowly heat. Before it burns, turn off heat and let sit. When cool, marinate the steaks in the oil for 2 hours or overnight. Season the steaks and place on a hot grill. Grill until cooked through, turning once. Drop the mushrooms into the marinade. Grill the mushrooms, then slice. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 64503,"Roast Pork and Potatoes 2 (2 1/2 to 3-pound) boneless pork loins Extra-virgin olive oil, for liberal drizzling Sea salt Freshly ground black pepper 2 medium onions, very finely chopped 4 cloves garlic, thinly sliced or finely chopped 1 red Fresno cl pepper 3 to 4 fresh rosemary sprigs, needles stripped and finely chopped 2 tablespoons fresh thyme leaves, chopped 2 pounds small potatoes, halved 1 1/2 teaspoons fennel seed or pollen 1 cup white wine or chicken stock Creamy Mushrooms and Kale, recipe follows 1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini) 1/4 cup extra-virgin olive oil 3 to 4 large cloves garlic, thinly sliced or finely chopped 2 tablespoons chopped fresh thyme 2 tablespoons very thinly sliced fresh sage leaves 1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped Salt and freshly ground black pepper Freshly grated nutmeg About 1/2 cup Marsala wine About 1/2 to 2/3 cup cream Freshly grated Pecorino cheese 4 large poblano peppers 2 jalapeno peppers 2 tablespoons extra-virgin olive oil 2 onions, chopped 3 to 4 cloves garlic, chopped or sliced 12 tomatillos, peeled and chopped Salt and freshly ground black pepper A handful fresh cilantro leaves 1 1/2 teaspoons ground cumin, half a palmful 1 tablespoon honey 2 cups chicken stock 1 1/2 pounds cooked pork, finely chopped 2 limes 2 cups chicken stock 1 cup milk 1 cup quick cooking polenta 1 cup shredded Manchego cheese Serving suggestion: Serve with the cheesy polenta or warm tortillas, chips for dipping, wrapping or dunking. Instructions: Preheat the oven to 400 degrees F. Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, cl, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings. Cool the remaining loin, cover in plastic wrap and reserve for another meal. Serve with Creamy Mushrooms and Kale recipe follows. Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese. Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop. Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal. To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili. For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]" 64504,"Ratatouille Baked Eggs One 24-ounce jar prepared tomato sauce 1 tablespoon dried oregano
2 cups Ratatouille Grilled Vegetables, recipe follows 4 large eggs
2 tablespoons chopped fresh flat-leaf parsley Grated Parmesan, for garnish
Grilled bread, for serving 1 medium zucchini, thinly sliced lengthwise 1 medium yellow squash, thinly sliced lengthwise
1 red bell pepper, seeded and quartered
1/2 small red onion, thinly sliced 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Place a low-sided pan over medium heat. Add the tomato sauce and oregano and cook until warmed through, about 5 minutes. Stir in the Ratatouille Grilled Vegetables. Use a spoon to create 4 craters, then crack an egg into each crater. Cover the pan and cook until the egg whites are set and the yolks are still slightly runny, 8 to 10 minutes. Garnish with the fresh parsley and Parmesan and serve with grilled bread for dipping. Preheat a grill or grill pan to medium-high heat. Season the zucchini, squash, bell pepper and onion with the olive oil and some salt and pepper. Grill until grill marks appear and the vegetables are slightly tender but still a little al dente, 1 1/2 to 2 minutes per side. Transfer to a cutting board and cut into bite-size pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64505,"Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction 4 shallots, coarsely chopped 1 cup dry red wine, such as Cabernet 1/4 cup olive oil 2 pounds flank steak, butterflied Salt and pepper 1/4-pound thinly sliced prosciutto 1/4-pound thinly sliced fontina cheese 14 fresh basil leaves Olive oil Cabernet-Shallot Reduction, recipe follows 2 teaspoons olive oil 3 shallots, finely chopped 1 bottle Cabernet wine 1 teaspoon black peppercorns Salt 1 tablespoon honey Instructions: Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Heat grill to high. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction. Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]

" 64506,"Loaded Baked Potato Salad 1/4 cup cream cheese, at room temperature 1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh parsley 1 tablespoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon celery seeds
5 cloves garlic, minced Black pepper
4 russet potatoes 1 tablespoon canola oil
Salt 8 ounces bacon, cut into 1/4-inch strips 1/2 cup small-diced red onions 4 hard-boiled eggs, chopped into 1/4-inch pieces 2 tablespoons finely chopped chives Instructions: For the garlicky whipped aioli: Add the cream cheese, sour cream, mayonnaise, parsley, mustard, lemon juice, Worcestershire sauce, celery seeds, garlic and 1 teaspoon black pepper to the bowl of a stand mixer fitted with the paddle attachment. Whip until everything is fully incorporated. Cover and refrigerate. For the loaded baked potato salad: Preheat the oven to 350 degrees F. Toss the potatoes in the canola oil and sprinkle with 2 teaspoons salt. Place on a baking sheet and bake until soft, 50 minutes. Let cool to room temperature. Slice into 1/2-inch pieces and add to a large mixing bowl. Heat a nonstick skillet over medium heat. Add the bacon and cook slowly, stirring occasionally, until the fat is rendered and the bacon is slightly crispy. Remove from heat and strain off the excess oil. Add to the mixing bowl. Add the onions, eggs and aioli to the bowl. Fold together gently until evenly incorporated. Place in a serving dish and garnish with the chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64507,"Butternut Squash and Pancetta Baked Pasta with Asiago Kosher salt and freshly ground black pepper 1 small butternut squash (about 1 1/4 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 3 cups) 5 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil plus more fresh basil leaves, for serving 3/4 pound pancetta, diced 1 pound dried penne 3 cups shredded Asiago cheese 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Toss the butternut squash with 2 tablespoons of the oil and 1/4 teaspoon each salt and pepper. Bake, stirring once or twice, until golden brown and tender, 12 to 15 minutes. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon. Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the pancetta. Add the tomato sauce, butternut squash, half of the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Tear fresh basil and sprinkle it over the top. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 64508,"Fried Sweet Potatoes Vegetable oil, for frying 4 to 6 sweet potatoes, peeled and cut into 1/4-inch batons Salt, to taste Essence, to taste, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F. Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels. Sprinkle with salt and Essence, to taste, and serve hot. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 64509,"Chicken and Quinoa Soup 1 tablespoon extra-virgin olive oil 1 medium onion, sliced 3 stalks celery, chopped 2 cups roughly chopped carrots 1 teaspoon Cajun seasoning, plus more for topping 1 cup quinoa 1 quart fat-free low-sodium chicken broth Kosher salt and freshly ground pepper 2 cups chopped broccoli florets 2 1/2 cups shredded rotisserie chicken (white meat only), skin removed 2 tablespoons low-fat sour cream Instructions: Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes. Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper. Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64510,"Pumpkin Pie Martini 1 1/2 oz Wild Turkey or other Kentucky bourbon 3 teaspoons pumpkin (good quality, unsweetened canned puree, or roast a pie pumpkin until soft, and puree it in your food processor) 3 teaspoons pumpkin (good quality, unsweetened canned puree, or roast a pie pumpkin until soft, and puree it in your food processor)
1/2-ounce maple syrup 1/2-ounce chai syrup Sparkling wine Instructions: Combine first four ingredients in a shaker with ice. Shake well, and top with sparkling wine. Strain into a chilled cinnamon-sugar rimmed martini glass. ","[Burgundy, Port, Moscato, Cava]" 64511,"Hash Brown Potatoes 2 2 slices thick-cut bacon, cut into lardons Olive oil 1/2 onion, finely diced Kosher salt Crushed red pepper flakes 12 ounces russet potatoes, peeled and cut into 1/2-inch dice 1/4 bunch chopped fresh chives, plus more for garnish Instructions: Place the bacon lardons and 1 teaspoon oil into a saute pan and place over medium heat, rendering out the fat and allowing them to get crispy. Add the onions, salt to taste and a pinch of crushed red pepper flakes. Cook until the onions are translucent and very aromatic, about 5 minutes. Add the diced potatoes and toss to combine. Season with salt and cook until the potatoes brown. If you find that the potatoes are sticking, add a touch of oil. When the potatoes are cooked through, 12 to 15 minutes, add the chives and toss to combine. Garnish with more chives and serve. That's a yummy potato! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64512,"Smoked Chicken Endive and Walnut Dressing 1 large smoked chicken breast (12 ounces) 2 endives 1/2 pound haricots verts, ends snapped and strung 2 tablespoons rice vinegar 1 teaspoon Dijon mustard 2 tablespoons vegetable oil 1/4 cup walnut oil 2 tablespoons green onions Crumbled blue or goat's cheese cheese, optional Salt and pepper Instructions: Remove skin and fat from chicken and cut into bitesize strips or chunks and set in mixing bowl. Cut endive into 1/2inch cross sections. Boil or steam haricots verts for 4 to 5 minutes or until just tender. Drain and refresh under cold water; pat dry. Cut them on bias into 2 inch lengths. In a small mixing bowl combine rice vinegar, mustard, vegetable oil and walnut oil; adjust flavors and season with salt and pepper. Toss dressing with chicken, endive and green beans. Season to taste with salt and pepper and garnish with scallions and crumbled blue or goat's cheese. Serve with corn bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64513,"Pumpkin-Gingersnap Pudding Parfait 2 cups whole milk 1/2 cup sugar 2 tablespoons cornstarch 1/8 teaspoon kosher salt 1 large egg 1 tablespoon unsalted butter 1 tablespoon pure vanilla extract 1/2 cup pure pumpkin puree About 3/4 cup crushed gingersnaps Instructions: Bring 1 cup of the milk to a boil in a medium saucepan over medium heat. Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg. When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree. Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64514,"Fried Polenta 3 cups Basic Polenta, recipe follows 2 cups olive oil, for frying 1/4 cup grated Parmesan Salt 1 cup purchased marinara sauce 6 cups water 2 teaspoons salt 1 3/4 cups yellow cornmeal 3 tablespoons unsalted butter Instructions: Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours. Preheat the oven to 250 degrees F. Cut the polenta into 2 by 1-inch pieces. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches. Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside. Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted. ","[Barolo, Barbaresco, Chianti, Rioja]" 64515,"Shrimp Scampi 1 pound jumbo shrimp, shelled and deveined Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 teaspoons minced garlic 1/4 cup dry white vermouth 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice 2 teaspoons finely chopped flat-leaf parsley leaves Instructions: Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine. Divide the shrimp among plates or arrange on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64516,"Easy and Delicious Pumpkin Mousse 1 cup cold heavy cream 1 (15-ounce) can pumpkin puree 1/3 cup evaporated milk 1 (3.4-ounce) box pumpkin spice flavored instant pudding mix 1 teaspoon vanilla extract 1 cup Spiced Pecans, recipe follows 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground orange peel 1 pound pecan halves 4 tablespoons unsalted butter 1/4 cup packed light brown sugar 2 tablespoons packed dark brown sugar 2 tablespoons water Instructions: Place the heavy cream into the bowl of a stand mixer fitted with the whisk. Whisk until medium peaks are formed, 1 to 2 minutes. In a separate bowl whisk together the pumpkin puree and milk. Add the pudding mix and vanilla and whisk to combine. Fold in the whipped cream and thoroughly combine. Transfer the mousse into 6 (7-ounce) dessert bowls or ramekins. Place in the refrigerator for at least 1 hour and up to 4 before serving. Coarsely chop the Spiced Pecans and sprinkle on top of the mousse just before serving. Line a half sheet pan with parchment and set aside. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside. Place the nuts in a 10-inch cast iron skillet and set over medium heat. Toast, stirring frequently, for 4 to 5 minutes until they just start to brown. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add the sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes. Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Yield: 1 pound pecans ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64517,"Beef Crostini with Red Pepper Mayonnaise 36 slices (1/2-inch thick) baguette bread 4 tablespoons extra-virgin olive oil 2/3 cup roasted red peppers, preserved in water, drained well and patted dry 1/3 cup mayonnaise Salt and freshly ground black pepper 1 (1 1/2-pound) piece beef tenderloin, trimmed 3 tablespoons drained capers, chopped Coarse sea salt, to serve Instructions: Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheets. Drizzle 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes. Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate. Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices. Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the crostini on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve. Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate. Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 64518,"Puttanesca with Tuna Polpette and Penne 1 pound penne (recommended: Barilla or de Cecco fine) Salt 1/4 cup extra-virgin olive oil, plus more for tuna 5 to 6 anchovies, in jars with red pepper, if plain anchovies add 1 teaspoon red pepper flakes 4 large cloves garlic, grated or finely chopped 1 (28-ounce) can tomatoes (recommended: San Marzano) 1 cup chicken or seafood stock Freshly ground black pepper A few tablespoons capers, drained A handful pitted black olives, oil cured or kalamata, chopped 1 pound tuna steak 1 large egg 1/2 cup bread crumbs A handful flat-leaf parsley, finely chopped 1/2 cup basil leaves, shredded Instructions: Bring a large pot of salted water to a boil over high heat. Add pasta and cook to al dente. Drain and keep warm. Heat extra-virgin olive oil in a large skillet over medium heat, add anchovies and stir into oil until melted. Add the garlic, turn heat to low and saute for a couple of minutes. Stir in the tomatoes crushing them up, then stir in stock. Season with a little black pepper, add capers and olives and simmer a few minutes. While sauce simmers, cut tuna into chunks and grind in food processor into coarse mixture. Pulse in the egg, bread crumbs and parsley and season with a little salt and black pepper. Remove tuna mixture from the processor to a bowl and add a drizzle of olive oil. Stir to combine. (Adding the oil will prevent mixture from sticking to your hands as you roll the balls.) Roll the tuna into small balls and drop into the sauce. Cover the pot and simmer the tuna balls in the sauce, about 4 to 5 minutes. Place the pasta into a serving bowl. Add the tuna and sauce, toss to coat and garnish with shredded basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64519,"Melon Agua Fresca 3 cups fresh melon (watermelon or cantaloupe), seeds removed and roughly chopped 1 1/2 cups water 6 tablespoons granulated sugar Instructions: Place all ingredients in a blender and process until smooth. Chill and serve over ice. ","[Verdicto, Sauvignon Blanc, Pinot Grigio]" 64520,"Ramen Pho 1 lime 1 package beef-flavored ramen with seasoning packet 1/2 red onion, thinly sliced
2 tablespoons sriracha
1 tablespoon soy sauce
1 teaspoon fish sauce
1/2 cup torn kale 1 teaspoon minced fresh ginger
4 ounces sirloin steak, very thinly sliced (6 to 8 paper-thin slices) 2 cups boiling water
Instructions: Zest half of the lime, then cut it in half and juice one of the halves. Cut the other half into 2 wedges. Layer the ramen and seasoning, onion, sriracha, soy sauce, fish sauce, kale, lime zest and juice, ginger and steak in a large heatproof soup bowl. Pour the boiling water into the bowl and let it sit undisturbed for 2 minutes. Stir with chopsticks, garnish with the lime wedges and serve immediately. ","[Vietnamese Riesling, Gewrztraminer, Pinot Gris, Sparkling Shiraz]" 64521,"Cardamom Nectarine Galette with Coconut Whipped Cream 1 cup nonhydrogenated vegetable shortening 1/4 cup melted coconut oil
1 cup granulated sugar
1/8 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour, plus extra bench flour
2 tablespoons plus 1 teaspoon tapioca flour 2 tablespoons granulated sugar
1/2 teaspoon ground cardamom
1/8 teaspoon kosher salt
1 1/2 pounds ripe nectarines, sliced 1/3-inch thick
1 tablespoon fresh lemon juice
1 tablespoon peach brandy
1/2 teaspoon vanilla bean paste
1 egg, lightly beaten 1 tablespoon milk
2 tablespoons turbinado sugar
1 can coconut cream, chilled 1 tablespoon powdered sugar
1/2 teaspoon almond extract
1/4 cup sliced almonds, toasted, for garnish Instructions: For the pastry: In a stand mixer fitted with the paddle attachment, beat together the shortening, coconut oil, sugar and salt on medium speed until fluffy, about 5 minutes. Add the egg and vanilla extract and mix until combined. Add the flour and mix on low until the dough comes together in a ball, about 2 minutes. Divide the dough into two even pieces, form into discs and wrap in plastic. Refrigerate for at least 30 minutes. For the filling: In a large bowl, whisk together the tapioca flour, sugar, cardamom and salt. Add the nectarines, lemon juice, brandy and vanilla paste. Toss gently to combine. To assemble: Position a rack in the center of the oven; preheat the oven to 400 degrees F. Remove one disk of dough from the refrigerator and leave to soften until pliable, 10 to 15 minutes; reserve the other disk for another use. Roll the softened dough between two sheets of lightly floured parchment paper into a 14-inch round. While still between the parchment, transfer the dough to a large, rimmed baking sheet. Gently peel away the top sheet of parchment. Spoon the filling into the center of the pastry and spread it toward the edges, leaving a 2- to 2 1/2-inch margin all the way around. Gently lift the edges of the parchment to help fold the dough up and over the edges of the filling--allow the dough to fold over itself, creating a blanket effect, with crimps and ruffles. Peel away the parchment to leave a border of pastry around the exposed center of the filling. Whisk together the egg and milk, and brush the mixture over the crust. Sprinkle with the turbinado sugar. Bake the galette, rotating the baking sheet halfway through, until the crust is golden brown, 40 to 50 minutes. Let cool. For the coconut whipped cream: Open the can of coconut cream and spoon out the thick, hardened cream into a medium bowl; reserve the watery liquid for another purpose. Add the powdered sugar and almond extract to the coconut cream and beat, using an electric mixer on medium-high speed, until fluffy like whipped cream, 2 to 3 minutes. To serve, spoon a dollop of the whipped cream onto a slice of the galette and garnish with a pinch or two of the toasted sliced almonds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64522,"Smashed Potatoes: Food Network 1 pound small red bliss potatoes 6 tablespoons garlic-infused olive oil, divided Kosher salt and freshly cracked black pepper 1/2 cup finely grated Parmigiano-Reggiano 1/2 cup sour cream 1/4 cup sliced scallions Instructions: Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions. Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes. Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the oven and top with the sour cream and scallions. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64523,"Lobster Brie Phyllo Packets 8 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20) 1/2 cup melted butter 2 lobster tails, poached and finely chopped 1 small wheel (about 8-ounces) brie cheese, cut into small pieces 1 teaspoon chopped fresh parsley leaves 2 teaspoons chopped fresh chives Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. If phyllo was frozen, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out each dough sheet and brush on butter. Fold in half, brush again, fold in half, cut in half. (Each dough sheet should yield 2 rectangles, roughly 4 by 4 inches, so you will have 16 squares.) In mixing bowl, combine lobster, cheese, parsley and chives and season with salt and pepper. Place mixture on each square of dough. Bring up corners into smaller square packet and brush more butter on top. Bake in oven until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64524,"Make-Your-Own-Salad 1 cup mayonnaise 1/2 cup sour cream
1/2 cup buttermilk
1/2 cup grated Parmesan 1 tablespoon Dijon mustard
1 dash cracked pepper
2 anchovies, roughly chopped
2 cloves garlic, grated
1/4 cup fresh parsley leaves 2 teaspoons fresh dill
12 fresh basil leaves
8 ounces spinach leaves 1 head green leaf lettuce, chopped
1/2 head iceberg lettuce, chopped
2 cups store-bought croutons
1 cup grated Cheddar
1 cup red cherry tomatoes
1 cup yellow cherry tomatoes
1/2 cup bacon bits
6 hard-boiled eggs 2 carrots, peeled and sliced 1 cucumber, sliced and halved
1/2 red onion, diced
Instructions: For the dressing: Add the mayonnaise, sour cream, buttermilk, Parmesan, mustard, pepper, anchovies and garlic to a blender and blend until smooth. Chop the parsley, dill and basil finely, add to the blender and pulse to combine. Pour into a mason jar until ready to use. For the salad: Arrange the spinach, green leaf lettuce, iceberg, croutons, Cheddar, tomatoes, bacon bits, eggs, carrots, cucumber and red onion however you like in a bowl, pour over dressing to taste and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64525,"Heirloom Martini 1/4 piece heirloom tomato Small sprig fresh basil plus more leaves, for garnish Ice 2 ounces premium gin 1/2 lemon, juiced 1/2-ounce orange flavored liqueur (recommended: Cointreau) Instructions: In a pint glass or a Boston shaker, muddle the tomato and basil. Add ice, the gin, lemon juice and orange liqueur. Shake and strain into a chilled martini glass. Garnish with a basil leaf. ","[Gin, Prosecco, Sauvignon Blanc]" 64526,"Krissspy Tako 8 ounces octopus legs, cut in chunks Oil, for frying Seasoned frying flour, for dusting
1/4 cup soy sauce
1/4 cup sugar
1/2 cup mayonnaise 1/4 cup sweet cl sauce
Instructions: Par-boil octopus legs in boiling water for tenderness, 4 to 5 minutes. Bring oil to 375 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer. Dust octopus in seasoned frying flour, then fry until octopus starts to float, 2 to 3 minutes. Mix soy, sugar, mayo and sweet cl together to make a dipping sauce. Drain oil from octopus, then dip and eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64527,"Curried Broccoli with Grilled Tempeh 1 cup uncooked brown basmati rice 1 tablespoon coconut oil One 8-ounce package tempeh 2 tablespoons toasted sesame oil 1 tablespoon minced garlic 1 tablespoon peeled and minced fresh ginger 1 medium yellow onion, thinly sliced 2 3/4 cups coconut milk 2 tablespoons agave nectar 1 1/2 tablespoons nama shoyu or tamari 1 1/2 teaspoons curry powder 1/2 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/4 teaspoon crushed red pepper flakes 2 cups fresh broccoli florets 1 1/2 teaspoons chopped fresh cilantro Fresh cilantro leaves, to garnish Black sesame seeds, to garnish Instructions: For the rice: Thoroughly rinse the rice in a fine mesh colander. Combine the rice with 2 cups filtered water in a medium saucepan. Set the heat to high and bring to a full boil. Then reduce to a low heat and simmer. Cover the pan and cook until all the water is absorbed and the rice is tender and fluffy, 35 to 40 minutes. Remove the rice from the heat and allow it to sit covered for another 10 minutes. For the tempeh: In a medium saute pan or skillet, warm up the coconut oil. Gently grill the tempeh until golden brown, 5 to 7 minutes on each side. Remove it from the pan and dice into 1/2- to 1-inch cubes. For the curry: Place the sesame oil in a 3-quart saucepan over medium-high heat. Add the garlic, ginger and onion and stir frequently, cooking for 5 minutes. Add the grilled tempeh, coconut milk, agave nectar, nama shoyu, curry powder, cumin, turmeric, red pepper flakes and broccoli. Reduce to a low heat and simmer for 15 minutes more. Add the chopped cilantro last. Spoon the curry mixture over the cooked brown rice and garnish with cilantro leaves and black sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64528,"High-Tea Cocktail 1 tablespoon cardamom pods 1/4 cup sugar 1 (1-inch) piece ginger, peeled and chopped 3 bags black tea (preferably English breakfast or orange pekoe) 6 ounces gin 1 ounce sweet vermouth 5 dashes orange bitters Orange and/or lemon twists, for garnish Instructions: Toast the cardamom pods in a saucepan over medium heat, stirring constantly, until fragrant, about 1 minute. Add 3 cups water, the sugar and ginger and bring to a boil. Reduce the heat and simmer until the mixture is reduced to 2 cups, about 10 minutes. Strain the syrup into a glass measuring cup; if you have less than 2 cups syrup, add hot water. Add the tea bags and steep, about 3 minutes. Discard the bags and cool the syrup to room temperature (don't squeeze the bags or the syrup will taste tannic). Combine the syrup, gin, vermouth and bitters in a large cocktail shaker with ice. Shake until frothy, about 15 seconds, then pour into a pitcher filled with ice. Garnish with orange and/or lemon twists. ","[Champagne, Prosecco, Cava, Sparkling Shiraz]" 64529,"Shrimp Tortilla Soup 2 teaspoons ground cumin 1 teaspoon chili powder, plus more if needed 1/2 teaspoon garlic powder
1/2 teaspoon kosher salt, plus more if needed 24 peeled large shrimp
1/2 cup tequila
2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
3 cloves garlic, minced
4 cups (32 ounces) low-sodium vegetable stock
Two 15-ounce cans black beans, drained and rinsed
One 10-ounce can chopped tomatoes with green chiles, such as Ro*tel
3 tablespoons tomato paste
3 tablespoons cornmeal or masa
Cooking spray or neutral oil, for oiling the grill pan 5 corn tortillas, cut into 2- to 3-inch strips
Diced avocado, for garnish
Diced red onion, for garnish
Sour cream, for garnish
Fresh cilantro leaves, for garnish
Lime wedges, for garnish
Instructions: Mix the cumin, chili pepper, garlic powder and salt together in a small bowl. Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil. Toss to coat the shrimp well. Cover and refrigerate until ready to grill. Reserve the remaining spice mix. Heat the remaining tablespoon olive oil in a pot over medium-high heat. Add the onions and peppers and cook for a few minutes until they begin to soften. Add the garlic and the remaining spice mix and cook for another minute. Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes. Mix the cornmeal or masa with a small amount of water in a bowl. Pour into the soup, then simmer for an additional 30 minutes. Check the seasonings, adding more chili powder if it needs more spice and more salt if needed. Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving. Meanwhile, grill the shrimp: Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil. Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side. Five minutes before serving, gently stir the tortilla strips into the soup. Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64530,"Sweet Potato Pie 1 1/4 cups all-purpose flour 3 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 1/4 teaspoons ground cinnamon 1/2 cup unsalted butter, chilled 1 large egg, slightly beaten 2 tablespoons ice water 1 cup finely ground pecans 1 tablespoon light corn syrup 1 tablespoon unsalted butter, melted 2 cups mashed cooked sweet potatoes (about 1 pound potatoes) 2 large eggs, lightly beaten 1/4 cup granulated sugar 1/2 cup heavy cream 1/4 cup unsalted butter, melted 3 tablespoons all-purpose flour 2 tablespoons brandy 1 1/2 teaspoons ground cinnamon 1 1/4 teaspoons ground nutmeg 1/2 teaspoon ground allspice 1 teaspoon vanilla 1/3 to 1/2 cup pecan halves 2 teaspoons unsalted butter 1/4 cup sugar 1 1/4 cups heavy cream 1/2 cup finely chopped pecans, toasted Whipped cream, for garnish Instructions: Prepare the dough for the crust: stir the flour, sugar, salt, baking powder and spices together in a large bowl. Using 2 knives or a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the egg until well moistened. Stir in the ice water until dough forms. Wrap in plastic wrap and chill for about 1 hour. Preheat the oven to 375 degrees. Stir the ingredients for the nut mixture in a small bowl, and set aside. In a large bowl (or food processor bowl), beat together all the ingredients for the filling until well blended and set aside. Roll the dough out on a floured surface to form a 12-inch circle, and use it to line a 10 inch fluted removable bottom tart pan. Trim the edges of the dough with a sharp knife. Spread the nut mixture evenly over the bottom, and then pour in the sweet potato mixture. Decorate with the pecan halves. Bake for about 1 hour, until the filling is well risen and set. Transfer to a wire rack to cool. Serve with praline pecan sauce and whipped cream. Melt the butter in a medium-sized heavy saucepan. Add the sugar and cook over low heat, stirring, until the sugar has dissolved and browned. Stir in the cream and pecans and cook over medium-low heat for 30 minutes, stirring often. Cool slightly before serving. It's a delicious way to top-off B.'s sweet potato pie Yield: about 1 1/4 cups; From B. Smith's Entertaining and Cooking for Friends, Artisan 1995. . ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 64531,"Raspberry Shortbread 1 cup freeze-dried raspberries 2 sticks (1 cup) good quality salted butter, softened
2 1/4 cups all-purpose flour, plus extra for rolling
1/2 cup confectioners' sugar
1 cup heavy cream 1/4 cup confectioners' sugar
Zest and juice of 1 lemon
Instructions: For the cookies: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Grind the raspberries to a fine powder in a small food processor or spice grinder. Combine the butter, flour, raspberry powder and confectioners' sugar in a stand mixer and beat on medium-low speed until a dough forms, about 45 seconds. Remove from the bowl and shape into a disc. Sprinkle a sheet of parchment paper lightly with flour. Roll the dough out into an 8-inch round, 1/2-inch thick. Using a long knife or pizza cutter, cut the dough into triangles. Place the cookies on the prepared baking sheet, leaving space in between each. Bake until golden brown along the edges, about 18 minutes. Allow to cool 5 minutes on the baking sheet before moving. For the lemon whipped cream: Add the heavy cream and confectioners' sugar to a stand mixer and whip until it holds soft peaks. Add the lemon juice and whip to stiff peaks. Garnish with the zest. Serve the shortbread with whipped cream alongside or store in airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64532,"Sandwich Thinsandreg; Baked Eggplant Sandwich 6 Arnold? or Oroweat? Whole Grain White Sandwich Thins? rolls 1 small eggplant, sliced into 6 rounds 6 ounces fresh Mozzarella cheese, sliced into 6 round slices 1 large Beefsteak tomato, thinly sliced into 6 round slices 1/4 cup garlic-infused olive oil Kosher salt, to taste Freshly ground black pepper, to taste Instructions: Preheat oven to 400 degrees F. Brush each side of the eggplant slices with garlic infused olive oil and season with salt and pepper to taste. Grill eggplant for approximately 3 minutes per side, until brown grill marks appear and eggplant softens. Place grilled eggplant on a rimmed sheet tray and top with a slice of Mozzarella cheese and tomato. Drizzle garlic-inflused infused olive oil on top of the tomato and season to taste with salt and pepper. Bake for 10 minutes until tomato and cheese are hot. Place an eggplant stack between a Sandwich Thins® roll. Recipe courtesy of Claire Robinson, 2010 ","[Chardonnay, Chianti, Barbera, Tempranillo]" 64533,"Peppermint Biscotti 2 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, at room temperature 3/4 cup sugar 2 large eggs 1/4 teaspoon pure peppermint extract 4 ounces white chocolate, chopped 2 candy canes, crushed Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and peppermint extract until incorporated. Reduce the mixer speed to low and beat in the flour mixture until just combined. Divide the dough in half and transfer to the prepared baking sheet evenly spaced apart; shape each half into an 8-by-2-inch log. Bake until lightly browned and just firm on the outside, about 25 minutes. Remove the logs from the oven and let stand 10 minutes; reduce the oven temperature to 325 degrees F. Transfer the logs to a cutting board; slice crosswise on an angle about 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry, about 25 minutes. Transfer to a rack and let cool completely. (The cookies will continue to crisp as they cool.) Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the biscotti in the white chocolate and sprinkle with the crushed candy canes. Let set, 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64534,"Greek Spinach-Stuffed Chicken 3 1/2 cups chopped baby spinach (about 8 ounces) 1/4 cup crumbled low-fat feta cheese 3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup low-sodium chicken broth 2 tablespoons white wine vinegar 2 tablespoons finely chopped sun-dried tomatoes 8 ounces ditalini (about 1 3/4 cups) 1 tablespoon chopped fresh mint Instructions: Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets. Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes. Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot. Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64535,"Healthy Peach Cobbler 1/3 cup sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground nutmeg 2 tablespoons fresh lemon juice 6 medium fresh peaches, peeled, pitted and sliced (about 3 pounds) 2 tablespoons unsalted butter, cut into pieces 1 1/2 cups all-purpose flour (see Cook's Note) 1/4 cup sugar, plus more for sprinkling, optional 2 teaspoons baking powder Fine salt 4 tablespoons cold unsalted butter 3/4 cup plus 2 tablespoons milk 1 teaspoon pure vanilla extract 1 teaspoon finely grated lemon zest Instructions: For the filling: Position a rack in the center of the oven and preheat the oven to 375 degrees F.
Stir together the sugar, flour and nutmeg in a medium saucepan. Gradually whisk in 1/4 cup water and the lemon juice to make a smooth mixture. Add the fruit and toss gently to coat evenly.
Put the saucepan on the stovetop over medium-low heat and stir the fruit mixture gently until it simmers. Reduce the heat to low and cook until thickened, about 2 minutes. Remove from the heat. Transfer to a shallow 2-quart baking or gratin dish and dot with the butter. Set aside. For the biscuits: Stir together the flour, sugar, baking powder and 1/2 teaspoon salt in a large bowl. Work in the butter with your fingertips until the texture resembles coarse meal. Add the milk, vanilla and lemon zest to the dry ingredients and stir just until moistened to make a wet, slightly lumpy dough. Do not over mix. Drop large spoonfuls of dough onto the top of the peaches, randomly spacing mounds of dough and leaving some uncovered areas to give a \cobbled\ look. Spread the dough to an even thickness and sprinkle dough with sugar if desired. Bake the cobbler until the biscuits are lightly browned, about 45 minutes. Let the cobbler set up at room temperature for 20 to 30 minutes before serving. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64536,"Chili Mac and Cheese Kosher salt and black pepper 2 cups (8 ounces) macaroni 2 tablespoons vegetable oil
1 small red onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
8 ounces lean ground beef
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
One 15-ounce can kidney beans, undrained One 14.5-ounce can diced tomatoes, undrained 2 tablespoons tomato paste
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
4 ounces cream cheese
2 cups shredded sharp Cheddar, plus extra for garnish
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3 green onions, chopped
Corn chips, such as Tostitos Scoops, for serving
Instructions: Preheat the oven to 400 degrees F. Bring a large pot of water to a boil. Add some salt and then the macaroni. Cook to al dente according to the package directions. Drain and hold until the cheese sauce is ready. Heat the oil in a medium pot over medium heat. Add the red onions and cook, covered, until soft, a couple of minutes. Add the garlic and bell peppers and cook an additional 2 to 5 minutes, being careful not to burn the garlic. Add the ground beef and sprinkle with salt and pepper; cook until browned, stirring to break up the beef into small pieces. Add the chili powder, cumin, paprika and oregano, and cook until the spices are fragrant. Add the beans and their liquid, the tomatoes and their juices, and the tomato paste; simmer for 5 to 10 minutes. In a separate saucepot, melt the butter over low heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk, raise the heat to high, and bring the mixture to a boil; cook, whisking, until thickened. Removing from the heat and whisk in the cream cheese, Cheddar, mustard, Worcestershire and some salt and pepper. Pour the pasta into the cheese sauce and stir to combine. Mix the chili into the macaroni and cheese. Transfer to a serving bowl and top with additional Cheddar and the green onions. Serve with corn chips. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 64537,"Summer Coolers 2 pounds watermelon, peeled, seeded and cubed 8 ounces strawberries, hulled 6 ounces raspberries
1/2 cup sugar
1/4 cup fresh lime juice (from about 2 limes)
Instructions: Add the watermelon, strawberries, raspberries, sugar and lime juice to a blender and blend to a fine puree. Divide the mixture among eight 8-ounce freezer-safe pots/containers with plastic lids. Freeze for 4 hours to rock solid, 3 hours if you want them a little slushy. ","[Sauvignon Blanc, Moscato, Pinot Grigio]" 64538,"Pita Salad with Tahini Dressing Light olive oil, for frying 3 day-old pitas, chopped or ripped into 1- to 2-inch pieces
Kosher salt
6 lightly packed cups fresh spinach
1/4 cup fresh mint leaves, chopped
2 medium tomatoes, chopped into 3/4-inch pieces
2 radishes, thinly sliced
1 large cucumber, chopped into 3/4-inch pieces
1/2 small red onion, thinly sliced
Freshly ground black pepper
1/4 cup tahini 1 tablespoon lemon juice
3/4 teaspoon sumac
1/4 teaspoon kosher salt 2 cloves garlic, minced
Instructions: For the salad: Heat 1/4 inch of oil in a skillet over medium-high heat until shimmering. Fry the pita pieces until lightly browned, 30 to 60 seconds on each side. Transfer to a paper towel and immediately sprinkle lightly with salt. In a large bowl, combine the pita chips with the spinach, mint, tomatoes, radishes, cucumber and onions. Season with a few turns of black pepper and salt to taste. For the tahini dressing: Whisk together the tahini, lemon juice, sumac, salt, garlic and 1/4 cup water, stirring until thickened. Drizzle half of the dressing over the salad and toss. Serve with the remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64539,"Foccacia Panino 1/4 cup mayonnaise 2 tablespoons lemon juice (from 1/2 lemon) 2 cans Italian tuna, drained 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 (4 by 4-inch) pieces focaccia bread 3 tablespoons extra-virgin olive oil, plus extra for greasing the panino pan 8 slices provolone cheese 1 bunch frisee lettuce, washed and dried Instructions: In a medium bowl, mix together the mayonnaise and the lemon juice. Add the tuna, salt, and pepper, and stir to combine. Cut the focaccia in half and brush the outside of the bread with olive oil. Place a slice of cheese on the bottom half of the panino. Top with tuna mixture, then the frisee, and then another slice of cheese. Finish with the top half of the focaccia. Preheat a panino grill, or heat a grill pan over medium heat. Drizzle with olive oil to prevent sticking. Grill the panino until the cheese melts and the bread is crisp and golden, about 5 minutes. Cut the panino in half and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 64540,"Muffaletta Burger 1/2 cup butter, melted 2 pounds ground beef Kosher salt and freshly ground black pepper 1 1/2 cups olive salad, recipe follows 12 slices provolone 3/4 cup aioli (garlic mayonnaise) 6 hamburger buns 1 (13.4-ounce) bottle roasted red peppers, drained and coarsely chopped 1 (13.7-ounce) can quartered artichoke hearts, drained and coarsely chopped 1 cup green olives, without pimientos, coarsely chopped 1 cup kalamata olives, pitted and coarsely chopped 1/4 cup chopped yellow onion 2 tablespoons capers 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh basil leaves 1/4 teaspoon dried oregano 1/8 teaspoon kosher salt 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 teaspoon fresh lemon juice 2 teaspoons extra-virgin olive oil Instructions: Preheat grill to medium-high heat. Brush grill with melted butter. Season ground beef with salt, pepper and other favorite seasonings. Form into 6 patties and grill, brushing with melted butter several times as burgers cook. Grill, turning once, to desired doneness, about 5 minutes per side for medium. On bottom half of each roll, place 1/4 cup olive salad, followed by 2 slices provolone. Top with burgers. Spread 2 tablespoons aioli on each top bun half, and then place over burgers. Serve at once with your favorite frosty cold beverage. Combine all ingredients in a large bowl. Refrigerate until ready to use. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 64541,"BBQ Mango Tilapia 1/4 cup canned tomato sauce 2 tablespoons (1 ounce) mango nectar 2 tablespoons ketchup 2 teaspoons brown sugar (loosely packed) 2 teaspoons cider vinegar 1 teaspoon molasses 1/2 teaspoon garlic powder 1/4 cup diced tomatoes 1/4 cup diced mango Two 4.5-ounce fillets raw tilapia 1 tablespoon chopped cilantro, for garnish Instructions: In a medium bowl, combine tomato sauce, mango nectar, ketchup, brown sugar, vinegar, molasses, and garlic powder. Whisk thoroughly, and then stir in diced tomatoes and mango. Place fish and sauce in a container and toss to coat. Cover and let it marinate in the refrigerator for 30 minutes.
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add fish and marinade. Once marinade begins to simmer, cover and cook until the fish is tender and cooked through, about 5 minutes. Plate the tilapia and top with any excess marinade from the skillet. Garnish with cilantro and enjoy! Per serving: Calories: 197; Total Fat: 2.5 grams; Saturated Fat: grams; Protein: 26.5 grams; Total carbohydrates: 18 grams; Sugar: 15 grams; Fiber:1 gram; Cholesterol: milligrams; Sodium: 500 milligrams ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64542,"Corn and White Bean Maque Choux 2 tablespoons olive oil 1 small onion, diced 1 clove garlic, chopped 1 Roma tomato, diced 1 red pepper, diced 1 green pepper, diced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon chili powder
2 (10-ounce) boxes frozen corn kernels, thawed 2 (15-ounce) cans great Northern beans, drained 1 teaspoon salt 1 teaspoon black pepper 1 stick butter, cut into small pieces Instructions: Preheat oven to 375 degrees F. Pour olive oil into a large pot and place over medium heat. Add the onion, garlic, tomato, peppers, cumin, coriander and chili powder. Cook the vegetables, stirring often, until translucent and soft, about 15 minutes. Add the corn and white beans to the pot and cook until heated through. Gently stir and season with salt and pepper. Add the butter and stir until melted. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64543,"20-Minute Chicken Thighs and Couscous with Dill 1 teaspoon unsalted butter Kosher salt 1 1/4 cups couscous 1 cup loosely packed dill fronds, chopped 8 boneless, skinless chicken thighs, trimmed 1 cup grape tomatoes, each pierced halfway through with a paring knife Zest of 2 lemons, plus juice of 3 lemons, plus 1 medium lemon, cut into 4 wedges 2 tablespoons olive oil 1/2 teaspoon dried oregano Freshly ground black pepper 2 medium Persian cucumbers, quartered and cut into 1/2-inch chunks 1/2 cup 2 percent Greek yogurt Instructions: Position an oven rack about 4 inches away from the broiler heat source, and preheat. Bring 1 1/2 cups water, the butter and 1/2 teaspoon salt to a simmer in a covered medium saucepan over medium-high heat. Remove from the heat, quickly stir in the couscous and let stand, covered, for 5 minutes. Fluff the couscous with a fork, stir in the dill, cover and set aside. Meanwhile, toss the chicken, tomatoes, lemon zest and juice, olive oil, 1 teaspoon salt, oregano and 1/2 teaspoon pepper together on a rimmed baking sheet. Unfold the chicken thighs so they're covered with the marinade, and lay them as flat as possible. Broil until the chicken is cooked through and browned, 10 to 12 minutes, rotating the pan and flipping the tomatoes and chicken halfway through. Transfer two chicken thighs and a few tomatoes to each plate. Stir the pan juices into the dilled couscous. Place 1 1/4 cups of couscous on each plate, and top with a scoop of chopped cucumbers, a dollop of yogurt and a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 64544,"Honey-Glazed Turnips, Parsnips and Pearl Onions 1 pound pearl onions 1 1/2 pounds turnips, peeled and cut into wedges 4 tablespoons unsalted butter 1/4 cup honey 4 wide strips lemon zest, removed with a vegetable peeler 2 bay leaves (preferably fresh) Kosher salt 1 pound parsnips, peeled and cut into 2-inch pieces 2 tablespoons chopped fresh chives Instructions: Prepare the pearl onions: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook 1 minute. Drain and transfer to the ice water to stop the cooking. Drain again, then slip off the skins. Combine the turnips, butter, honey, lemon zest, bay leaves, 1 3/4 teaspoons salt and 1/4 cup water in a large nonstick skillet. Bring to a boil over medium heat, then cover and cook until the turnips are just slightly tender, 8 to 10 minutes. Stir in the parsnips and pearl onions, cover and cook until the vegetables are tender, 8 to 10 minutes. Uncover and simmer, stirring occasionally, until most of the liquid is evaporated, 5 to 7 minutes. Gently toss the vegetables to coat and transfer to a serving dish. Top with the chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64545,"Stuffed Chicken Divan with a Sherry Dijon Sauce Cooking spray 2 cups (4 ounces) fresh broccoli florets 1/2 cup (2 ounces) grated Gruyere cheese 1 clove garlic, finely chopped 4 (6 to 8-ounce) boneless skinless chicken breast halves 2 teaspoons olive oil 2 teaspoons chopped fresh thyme Kosher salt and freshly ground black pepper 1 cup low-fat evaporated milk 1/2 cup low-sodium chicken broth 1/4 cup dry sherry 1 1/2 teaspoon cornstarch 2 tablespoons grated Parmesan cheese 1 teaspoon Dijon mustard Instructions: Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels. Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 64546,"Point Reyes Bleu and Nectarine Bruschetta 1 baguette 1/2 cup olive oil Kosher salt and freshly ground black pepper 3 nectarines 1 cup bleu cheese dip (recommended: Point Reyes Bleu Cheese Dip) 12 (8-inch) bamboo skewers, soaked in water 30 minutes Instructions: Preheat grill to medium heat. Slice the baguette on the bias to create long thin slices. Toss the baguette slices with the olive oil and salt and pepper, to taste. Cut the nectarines in half, remove the pit and cut each half into 4 wedges. Hold 2 skewers 1-inch apart in one hand and use the other to skewer each nectarine wedge on both. Skewer 4 wedges on each pair of skewers. Grill the bread until golden and toasted, about 1 minute per side. Meanwhile, grill the nectarines until they have grill marks and begin to soften, about 2 minutes per side. Spread some bleu cheese dip on each baguette slice and top with grilled nectarines. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 64547,"Maple-Mustard-Mixed Pepper Glazed Salmon with Brussels Sprout Slaw 1/2 cup pure maple syrup
2 tablespoons kosher salt
10 whole black peppercorns
10 whole green peppercorns
10 whole pink peppercorns plus 2 tablespoons crushed One 3-pound center cut piece of salmon
1/2 cup maple syrup
2 heaping tablespoons Dijon mustard
Brussles Sprouts Slaw, for serving, recipe follows 1/4 cup canola oil
4 tablespoons apple cider vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 pounds Brussels sprouts, trimmed
1 small head radicchio, halved and finely shredded
2 tablespoons finely chopped fresh chives
1/2 cup chopped toasted walnuts
Instructions: Whisk together 2 cups water, the maple syrup, salt and whole peppercorns in a bowl. Add the salmon, place a piece of plastic wrap over and place a plate on top to keep submerged. Refrigerate for 1 hour. Remove the salmon from the brine. Pat the salmon dry with paper towels and place on a baking rack set over a baking sheet place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Combine the maple syrup, mustard and crushed pink peppercorns. Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 150 to 160 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Smoke until the thickest part of the fish registers 150 degrees, about 1 hour 30 minutes. Start brushing with the glaze every few minutes for the last 15 minutes of the smoking process. Serve the salmon with the Brussles Sprouts Slaw. Whisk together the oil, vinegar, lemon juice, mustard, maple syrup, celery salt and some salt and pepper in a large bowl. In a food processor with a grater attachment, shred the Brussels sprouts. (If you do not have a food processor you could grate by hand or cut very thinly with a knife.) Transfer to the bowl with the dressing. Add the radicchio and chives and toss to combine. Cover and refrigerate for at least 30 minutes before serving (to allow the sprouts to break down and soften). Add the walnuts before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64548,"Vanilla Cream Soda 3/4 cup sugar 2 tablespoons vanilla extract
1/2 teaspoon fresh lemon juice
Seltzer water, for serving
Instructions: Combine the sugar with 3/4 cup water in a small saucepan and bring to a simmer; stir until the sugar dissolves. Remove from the heat and stir in the vanilla and lemon juice. Refrigerate until cold. Serve the syrup with seltzer over ice (3 to 4 tablespoons per 8 ounces of seltzer.) The syrup keeps refrigerated in an airtight container up to 2 weeks. ","[Prosecco, Moscato, Vinho Verde]" 64549,"Grilled Chicken Marinade 1 cup Gallo Chablis 1 teaspoon freshly ground black pepper 1/2 shallot, finely chopped 1 clove garlic, finely chopped 1 tablespoon chipotle in adobo puree 1 pound boneless, skinless chicken breasts Instructions: In a shallow non-reactive dish whisk together all marinade ingredients. Add chicken breasts and turn to coat. Cover and refrigerate for up to 3 hours. Remove chicken from marinade and grill until tender and cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64550,"Almost Famous Coleslaw One 14-ounce bag coleslaw mix (traditional mix of green cabbage and carrots) 1/2 small onion 2 tablespoons plus 2 teaspoons sugar 1/4 cup plus 2 tablespoons mayonnaise 2 teaspoons apple cider vinegar 1/8 teaspoon dry mustard powder Pinch paprika Kosher salt Instructions: Working with half of the bag at a time, chop the coleslaw mix into 1/8-inch pieces (about the width of the carrots). Transfer to a large bowl. Dice enough of the onion into 1/8-inch pieces to yield 1/4 cup. Transfer to a fine-mesh strainer and rinse with cold water for 1 minute to soften the flavor. Gently wring out the onions in a paper towel and then stir into the coleslaw mix. In a pint jar or other container with a tight-fitting lid, stir together the sugar and 3 tablespoons water until the sugar dissolves a bit. Add the mayonnaise, vinegar, mustard powder, paprika and 1/2 teaspoon salt, put on the lid and shake vigorously until completely combined. Stir the dressing into the coleslaw, then set aside for 10 minutes to marinate and soften, stirring a few times. Add more salt, if needed. The coleslaw will keep, covered in the refrigerator, for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64551,"Grilled Corn Salsa 10 large ears corn, husked 1/3 cup extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 8 vine-ripened tomatoes, about 1 pound total 1 cup diced red onion, 1/4-inch dice 4 tablespoons red wine vinegar, or more to taste 1/2 cup julienne fresh basil leaves Instructions: Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs. Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh. Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes. Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so. Serve with tortilla chips or as a topping for tacos. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 64552,"Not Your Usual Lemon Meringue Pie 4 large eggs 1 cup sugar 2/3 cup freshly squeezed lemon juice 1 lemon, zested and grated 4 tablespoons cold unsalted butter, cut into pieces Meringue, recipe follows Phyllo triangles, recipe follows 8 mint sprigs Confectioners' sugar 1/2 cup pureed fresh or frozen raspberries (optional) 1 cup egg whites (from about 8 eggs), at room temperature 3/4 cup light brown sugar, packed 6 sheets thawed phyllo dough 8 tablespoons (1 stick) unsalted butter, melted 3/4 cup sugar Instructions: Bring about 1-inch of water to a simmer in a large saucepan. In a mixer fitted with a whisk attachment, whisk the eggs and sugar together until very light yellow and fluffy. Whisk in the lemon juice and lemon zest. Rest the mixing bowl in the saucepan with the bowl's base above the simmering water (pour out some of the water if necessary.) Cook, whisking occasionally, until the mixture is thick and custard like, about 15 minutes. Remove the bowl from the heat and stir in the butter. Let cool, cover, and refrigerate overnight. Squeeze a dab of meringue on each of 8 plates and press one phyllo triangle down on it. Spoon a heaping tablespoon of lemon curd in the center, then pipe on some meringue. If possible, brown the meringue with a blowtorch. Place another phyllo triangle on top and repeat, topping off with a final phyllo triangle. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired. In a mixer fitted with a whisk attachment (or using a hand mixer) and a clean dry bowl, whip the egg whites until soft peaks form. Add the brown sugar and continue whipping until stiff and glossy, about 30 seconds more. Gently spoon meringue into a pastry bag fitted with a plain tip. Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with melted butter. Sprinkle evenly with 2 tablespoons of the sugar and then place another sheet of phyllo on top. Brush with melted butter, sprinkle with sugar, lay another sheet of phyllo on top, and brush with melted butter, and sprinkle with sugar. Repeat on another sheet pan with remaining 3 sheets of phyllo, butter, and sugar. You should have 2 stacks of phyllo dough, each 3 sheets thick. With the tip of a sharp knife, cut each stack into 12 triangles. Cover both stacks with parchment paper. Place one of the pans on top of the other to weight it down. Then place another empty sheet pan on the very top (this is to keep the phyllo from buckling during baking). Bake 10 to 12 minutes, until the phyllo is golden brown. Remove the whole stack of sheet pans and let cool (do not unstack the pans). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64553,"Caesar Salad 1 tablespoon olive oil 1/2 teaspoon minced garlic 1 cup bread, cut in 1/2-inch cubes 3 hearts romaine lettuce 1/2 cup Caesar Dressing, recipe follows 1/2 cup shaved Parmesan 3 anchovy fillets, finely chopped 1 tablespoon finely chopped capers 1 tablespoon Dijon mustard 1 egg yolk 1 teaspoon minced garlic 3/4 cup vegetable oil 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1/4 cup heavy cream Kosher salt Instructions: In a large skillet heat the olive oil over medium heat. Add the garlic and bread cubes, tossing well to coat with oil. Toast in the skillet for 7 minutes until golden. Tear the romaine hearts into bite size pieces. Toss with the Caesar Dressing making sure to coat all the leaves generously. Garnish with shaved Parmesan and the garlic croutons. In a medium bowl mix together the anchovy fillets, capers, mustard, egg yolk, and garlic. While whisking vigorously add the vegetable oil in a slow, steady stream. Whisk in the red wine vinegar and lemon juice. Stir in the heavy cream and season, to taste, with the salt. Will keep for several days stored in the refrigerator in an airtight container. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 64554,"Cereal Killer Shake 1 cup milk 1 cup sweetened corn cereal (recommended: Cap'n Crunch) 1 cup cinnamon-flavored cereal (recommended: Cinnamon Toast Crunch) 2 pints vanilla ice cream Vanilla-flavored vodka, to taste Instructions: In a small bowl, add half of the sweetened corn cereal, half the cinnamon-flavored cereal, and the milk. Stir and refrigerate until the cereal is soggy and the milk tastes like the cereal, about 10 minutes. Scoop the ice cream into a blender, then with a slotted spoon add 1/2 cup of the soggy cereal, 1/2 cup of the flavored milk and the remaining 1/2 cup each of the dry cereals. Add some vodka to taste. Blend until smooth, adding a bit more of the flavored milk to loosen if needed. ","[Chardonnay, Riesling, Moscato, Merlot]" 64555,"Rapini and Garlic 4 cloves garlic, minced 2 tablespoons extra-virgin olive oil 2 bunches rapini, about 2 pounds, bottom 3 or 4 inches of stems trimmed away 1 cup low-sodium, no-fat chicken broth Instructions: Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 64556,"Feta Spread: Htipito 1/2 pound feta, crumbled 1 ounce olive oil 2 Calabrian chiles, finely chopped 1 clove garlic, minced 1 teaspoon oregano, finely chopped Freshly ground black pepper 1 lemon, juiced Toasted pita, as an accompaniment Instructions: In a food processor, mix together the feta, olive oil, chiles, garlic, oregano, and black pepper. Blend on low speed for about 6 minutes or until the feta is whipped. Pour in lemon juice and pulse the mixture until completely combined, about 2 minutes. Pour into a bowl, cover and refrigerate for at least 1 hour or until ready to use. Serve with toasted pita. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 64557,"Chocolate Cherry Ice Cream Float 6 ounces bittersweet chocolate (60-percent cacao), finely chopped 3/4 cup heavy cream, at room temperature
Pinch kosher salt
1 quart vanilla ice cream
1 bottle (550 milliliters) cherry ale
4 to 8 brandied or Luxardo cherries with syrup, for garnish, optional
Instructions: Place the chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan over medium heat; when it comes just to a simmer, pour it over the chocolate. Let sit undisturbed for 1 minute, then add the salt and whisk the chocolate and cream together until smooth. Scoop 2 large or 3 medium scoops of ice cream into each of four pint glasses. Drizzle each glass with 2 spoonfuls of the chocolate sauce. Top off each float with cherry beer. Add some brandied cherries and a drizzle of the cherry syrup if desired. Serve. ","[Pinotage, Zinfandel, Tempranillo, Barbera]" 64558,"Craisy Oatmeal Cookies 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup unsalted butter (2 sticks), at room temperature 1 1/4 cups dark brown sugar 1 tablespoon honey 1 teaspoon vanilla extract 2 eggs 1/2 cup sweetened coconut flakes 3/4 cup dried cranberries 2 cups quick oats 1/2 teaspoon fresh rosemary, finely chopped Instructions: Preheat oven to 350 degrees F. In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside. In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64559,"Banana Walnut Bread 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs, at room temperature 1/2 teaspoon vanilla extract 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan 1 cup sugar 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup) 1/2 cup toasted walnut pieces Instructions: Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64560,"Tomato Casserole 3 tablespoons olive oil 2 pounds ripe plum tomatoes Salt and freshly ground black pepper 3 tablespoons chopped flat leaf parsley 1 tablespoon chopped marjoram 1 cup crumbled feta 1 cup day old bread crumbs 1 teaspoon paprika Serving suggestion: Crusty bread. Instructions: Preheat oven to 400 degrees F.
Brush a casserole dish with olive oil. Slice tomatoes evenly 1/8-inch thick and place 1 layer in a 1 1/2-quart casserole. Season with salt and pepper; sprinkle with half of herbs and all of feta. Do another layer of tomatoes and repeat process with herbs and salt. Top with bread crumbs and paprika, and cook in the oven for 40 minutes. Serve with crusty bread. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 64561,"Zucchini Fennel Noodles 1 tablespoon plus 1/4 cup extra-virgin olive oil 8 slices prosciutto, sliced into 1/2-inch ribbons
3 large zucchini, ends trimmed, sliced lengthwise
1 large bulb fennel, very finely sliced, plus 2 tablespoons chopped fronds Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
1 clove garlic, crushed
Zest and juice of 1 lemon 1/2 cup shaved pecorino
2 tablespoons chopped fresh chives, for garnish
Instructions: Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain. Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl. Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 64562,"Roasted Chateaubriand with Red Wine-Mushroom Reduction and Pommes Puree 2 pounds Yukon Gold potatoes, peeled and cut into 2- to 3-inch pieces 2 cups cold heavy cream 3 cloves garlic
1 stick (8 tablespoons) unsalted butter, cut into pieces Kosher salt
Extra-virgin olive oil, for seasoning
Coarse sea salt
1 1/2 pounds chateaubriand roast (the center-cut portion of the beef tenderloin), trimmed of fat and silver skin and tied at 1/2-inch intervals with butcher's twine Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter 1 1/2 cups quartered mushrooms such as cremini, shiitake or chanterelle
4 garlic cloves, peeled and smashed
4 sprigs fresh thyme plus extra fresh thyme leaves, for garnishing 2 tablespoons minced shallot
1/2 cup dry red wine
2 cups veal or beef broth
1/4 cup heavy cream
Instructions: Boil the potatoes: Add the potatoes to a medium pot with the cream, garlic, butter and some kosher salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and gently simmer until the potatoes are easily pierced with a fork, about 25 minutes. Cook the chateaubriand: Preheat the oven to 350 degrees F. Let the beef rest at room temperature for 15 minutes, then season with salt and pepper. Heat the olive oil in a large, oven-safe skillet over high heat until it shimmers, about 2 minutes. Set the meat in the pan and sear it on all sides until browned, about 8 minutes total. Reduce the heat to low and add 2 tablespoons of the butter, the mushrooms, garlic and the thyme. Transfer the skillet to the oven and cook the roast until an instant-read thermometer inserted into the thickest part reads 125 to 130 degrees F., 6 to 8 minutes for medium-rare. Remove the skillet from the oven, transfer the roast to a cutting board, loosely tent with foil and let it rest for 10 minutes. Make the red wine reduction: Transfer the mushrooms to a bowl and pour off all but 1 tablespoon of the fat from the pan (discard the garlic and thyme). Set the skillet over medium-high heat, add the shallot and red wine, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the pan is almost dry, about 2 minutes. Add the broth and cream, bring to a boil, and simmer until the sauce thickens, 3 to 5 minutes. Return the mushrooms to the pan, adjust the seasoning with salt and pepper, if needed. Make the pomme puree: Place a colander over a large bowl. Pour the hot potatoes into the colander. Shake the potatoes to drain off the excess liquid. Press the potatoes through a ricer (or mash them with a fork for a chunkier texture) and into a medium bowl, occasionally clearing the sides of the ricer with a spoon. Pour the reserved and still-hot cream over the potatoes in small increments, folding in to combine, until you get your desired consistency. Season with olive oil and a sprinkle of sea salt and serve immediately, or keep warm in a covered oven-safe casserole dish in a 250 degree F. oven. To serve, remove the twine from the roast and slice the roast crosswise into 2 equal portions. Sprinkle with salt and pepper. Spoon the potato puree onto 2 warm plates. Place a slice of chateaubriand on each plate and spoon the red wine-mushroom reduction over the top. Garnish with fresh thyme leaves and serve. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 64563,"Steamed Clams with Chorizo, Citrus and Saffron Aioli 2 tablespoons extra-virgin olive oil 2 garlic cloves, peeled 1 large chorizo 2 pounds clams, cleaned 1/2 cup Albareino Spanish white wine 1/2 orange Saffron Aioli, recipe follows 1/4 bunch fresh flat-leaf parsley, leaves chopped 1/2 teaspoon saffron threads 1/4 cup hot water 2 garlic cloves *2 egg yolks (See Disclaimer) 1 cup blanched slivered almonds Kosher salt 1/2 orange, juiced 3 cups extra-virgin olive oil Water as needed, to thin Instructions: Heat olive oil. Add the garlic cloves and let infuse the oil. Slice chorizo into 1/2-inch coins. Add chorizo into pan and render. Add clams. Pour wine over clams. Cover pan and let clams steam, about 5 minutes, or until all the clams have opened. Once cooked through, discard any clams that have not opened. Finish by squeezing half an orange over clams. Remove clams and chorizo using slotted spoon into large bowl. With the remaining broth, whisk in Saffron Aioli. Pour mixture over clams and chorizo. Sprinkle with parsley. Steep saffron in hot water. In a blender, add garlic, egg yolks, almonds, salt, orange juice, saffron and blend. While blending, drizzle in the olive oil and emulsify. Thin with a little water, if desired. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil" 64564,"Shrimp and Grits with Green Apple-Parsley Salsa 1 cup quick-cooking yellow grits Kosher salt and freshly ground black pepper About 1 tablespoon honey, or more as needed 2 tablespoons unsalted butter 2 tablespoons mustard seeds 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon oil from a jar of anchovies packed in oil 6 dashes hot sauce 1/2 Fresno cl, seeded and minced, plus 10 to 12 seeds 1 green apple, cored and finely diced 10 stems fresh parsley, finely chopped 6 U-10 shrimp, cleaned and tails on Kosher salt Canola oil, for cooking A few pats unsalted butter Zest of 1/2 lemon Instructions: For the grits: Cover the grits in a medium pot with about a quart of hot water. Bring to a boil, whisking often, then cook over medium-high heat until tender, 35 to 45 minutes. Season with salt and pepper. Stir in the honey. When volcanic bubbles appear, turn off the heat. Add the butter and melt, continuing to whisk often. Taste and adjust seasoning with more salt, pepper and/or honey. For the salsa: Cover the mustard seeds in a small pan with about 1 cup hot water and bring to a boil. Meanwhile, mix the olive oil, vinegar, anchovy oil, hot sauce and Fresno cl in a medium bowl. When very little liquid remains in the pan, add the mustard seeds to the bowl with the oils and vinegar. Add the green apple and parsley. Mix and set aside. For the shrimp: Sprinkle the shrimp with salt. Lightly coat a large skillet with canola oil and cook the shrimp over medium-high heat. Add the butter to help with the browning. Flip the shrimp after about a minute. Add the lemon zest. Divide the grits between 2 bowls and top each with 3 pieces of shrimp. Drizzle the shrimp with the salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 64565,"Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles 2 slices white bread, crusts trimmed 1 cup whole milk or half-and-half 1 1/4 pounds ground pork 1 1/4 pounds ground veal 1 cup grated Parmigiano-Reggiano 4 cloves garlic, grated or made into a paste 2 eggs, lightly beaten A handful of fresh flat-leaf parsley leaves, finely chopped EVOO, for drizzling Kosher salt and freshly ground pepper Freshly grated nutmeg 2 cups chicken stock 1/4 cup dried porcini mushrooms 3 tablespoons butter 1 tablespoon EVOO 8 ounces cremini mushrooms, thinly sliced 2 tablespoons finely chopped fresh thyme 2 cloves garlic, finely chopped 1 shallot, finely chopped Kosher salt and freshly ground pepper 1 heaping tablespoon all-purpose flour 1/2 cup Marsala or dry white wine 1/2 cup heavy cream 1 pound extra-wide egg noodles or egg tagliatelle Finely chopped fresh flat-leaf parsley, for garnish Instructions: Preheat the oven to 400 degrees F. For the meatballs: Soak the bread in the milk in a small bowl. Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine. Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes. For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft. Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.) Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley. Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 64566,"Italian Rice Pie | Easter Pie by Giada De Laurentiis 3/4 cup powdered sugar, plus extra for garnish 3 large eggs 2 teaspoons pure vanilla extract 1 tablespoon orange zest 1 (15-ounce) container whole milk ricotta cheese 1/2 cup cooked short-grained rice 1/3 cup toasted pine nuts 6 sheets fresh phyllo sheets or frozen, thawed 3/4 stick (3 ounces) unsalted butter, melted Instructions: Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside. Preheat the oven to 375 degrees F. Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter. Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64567,"Italian Creme Cake 1/2 cup solid vegetable shortening 1/2 cup margarine 2 cups sugar 1 teaspoon vanilla 5 eggs, separated 1/2 cup maraschino cherry juice 1 cup buttermilk 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 2 cups coconut flakes 4 ounces margarine 4 cups powdered sugar 1 teaspoon vanilla 8 ounces cream cheese 3/2 cups pecans, broken and toasted Instructions: Pre-heat oven to 350 degrees F. Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition. In a separate bowl, mix the maraschino cherry juice and buttermilk. In a separate bowl, mix the flour, salt, and baking soda. Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients. Fold in coconut. Beat egg whites to stiff peaks and fold into the mixture. Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing. Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top. ","[Prosecco, Moscato, Pinot Grigio, Sauvignon Blanc]" 64568,"Union Square Cafe's Marinated Filet Mignon of Tuna 1 cup teriyaki sauce 1/2 cup dry sherry 4 tablespoons finely chopped fresh ginger 1/2 cup chopped scallions 2 cloves garlic, thinly sliced 1/2 teaspoon cayenne pepper 2 teaspoons freshly ground black pepper 2 lemons, juiced 4 (8 to 10-ounce) yellowfin tuna steaks, cut into 3-inch cubes 2 tablespoons olive oil 1/4 cup Japanese pickled ginger (available at Asian markets) Instructions: Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour. Drain the tuna thirty minutes before cooking and bring to room temperature. Preheat a grill, grill pan or outdoor barbecue to very hot. Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful. Top each steak with pickled ginger and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 64569,"Foolproof Ribs with Barbecue Sauce 5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks) Kosher salt and freshly ground black pepper 1 recipe BC Barbecue Sauce (recipe follows) 1/2 cup vegetable oil 1 1/2 cups chopped yellow onion (1 large onion) 1 tablespoon minced garlic (3 cloves) 1 cup (10 ounces) tomato paste 1 cup cider vinegar 1 cup honey 1/2 cup Worcestershire sauce 1 cup Dijon mustard 1/2 cup soy sauce 1 cup (8 ounces) hoisin sauce 2 tablespoons chili powder 1 tablespoon ground cumin 1/2 tablespoon crushed red pepper flakes Instructions: Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil. Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the BC Barbecue Sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later. About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side. Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 64570,"Avocado-Toast Breakfast Salad 4 slices whole-grain or whole wheat bread 2 tablespoons sliced skin-on almonds 1 tablespoon white wine vinegar Juice and zest of 1/2 orange plus other half reserved 1 tablespoon extra-virgin olive oil Kosher salt 1 large avocado, halved, pitted, scooped and quartered 5 ounces baby arugula (about 8 cups) 1/3 cup crumbled feta cheese 5 radishes, very thinly sliced Instructions: Preheat the oven to 350 degrees F. Arrange the bread and almonds on a baking sheet, and bake, flipping the bread once, until it is toasted and crunchy and the almonds are golden, about 10 minutes. Set aside to cool. Meanwhile, put the vinegar, orange juice and zest, oil and 1/4 teaspoon salt in a jar or other container with a lid. Secure the lid, and shake until combined. (The vinaigrette can be made a day ahead; shake well before serving.) Put an avocado quarter on each slice of toast, and mash and spread the avocado with a fork to cover. Quarter each piece of toast, and arrange the pieces on 4 plates with the points facing out to make a square. Toss the arugula, toasted almonds, feta, radishes and vinaigrette in a medium bowl. Taste and adjust seasoning with salt if necessary. Put a mound of salad on top of each avocado toast square. Quarter the remaining orange half, and garnish each salad with a piece. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64571,"Egg-Stuffed Ravioli 8 tablespoons (1 stick) unsalted butter 1 clove garlic, chopped One 10-ounce box frozen chopped spinach, thawed 1 cup ricotta 1 cup freshly grated mozzarella 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper Eight 8-by-4-inch sheets fresh pasta (about 1/2 pound), cut in half crosswise 9 large eggs 8 fresh sage leaves Instructions: Melt 2 tablespoons butter in a medium skillet over medium heat until foamy. Add the garlic and cook until it starts to become golden, about 2 minutes. Stir in the spinach and 1/4 cup water. Cook, stirring often, until the spinach is tender and the liquid has evaporated, about 5 minutes. Transfer to a food processor and add the ricotta, mozzarella, Parmesan and 1/2 teaspoon each salt and pepper. Puree until smooth and bright green. Spoon into a plastic pastry bag or large resealable plastic bag, snip the tip to 1/4 inch wide and set aside. Put 8 pieces of pasta on a clean work surface and pipe a circle of the spinach mixture in the middle of each square, making sure to leave about a 1-inch border all around. Using the back of a spoon, make a well in the middle deep enough to hold an egg yolk. One by one, separate 8 eggs and put a yolk in each well. (Reserve the whites for another use.) Crack the remaining egg into a small bowl and beat lightly with a fork. Brush the edges of the pasta pieces with the egg, and then top with the remaining squares of pasta. Working from the edge of the filling outward, firmly press the dough together, making sure there are no air bubbles. Trim the edges of each ravioli with a sharp knife or a fluted pasta cutter. Bring a large pot of salted water to a boil. Melt the remaining 6 tablespoons butter in a small skillet with the sage leaves over medium heat and cook, swirling often, until the butter is golden brown and the sage is fried and crisp, about 3 minutes. Set aside. Gently drop the ravioli into the water and cook until the pasta is tender and the egg is still runny, about 6 minutes. Remove from the water with a slotted spoon or handheld strainer and place each ravioli in an individual bowl. Top each with a sage leaf and evenly spoon the butter over. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 64572,"Fruit Drink Pickles One 24-ounce jar dill pickle chips One .23-ounce packet powdered fruit drink, such as Kool-Aid (any flavor)
1/4 cup sugar
Instructions: Drain the brine from the pickles into a bowl. Add the fruit drink packet and sugar and stir until dissolved. Add the brine back to the jar (discard any that doesn't fit). Refrigerate at least 2 days and up to 1 month. ","[Riesling, Moscato, Vinho Verde]" 64573,"Eggplant and Manchego Filled cl Relleno with Red Pepper-Balsamic Sauce 3 Japanese eggplants, skin on and cut into 1/2-inch dice 1/4 cup olive oil Salt and freshly ground black pepper 1 tablespoons finely chopped garlic 2 tablespoons finely chopped fresh oregano leaves 1 tablespoon finely chopped fresh flat-leaf parsley leaves 1 cup grated Manchego cheese 1 cup grated Monterey Jack 3 roasted red peppers, peeled, seeded and chopped 3 to 4 roasted garlic cloves 3 to 4 tablespoons creme fraiche 1 tablespoon red wine vinegar 1 tablespoons honey 1 tablespoon chopped chipotle in adobo 3 cups balsamic vinegar 1 tablespoon honey 1 bottle dark beer (1 1/2 cups) 3 large eggs 2 tablespoons all-purpose flour Salt and freshly ground black pepper 4 to 6 medium-sized, poblano peppers, oven roasted, seeded and carefully peeled 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 4 cups peanut oil Freshly chopped parsley leaves, for garnish Instructions: Preheat the oven to 425 degrees F. Toss the eggplant with the olive oil and season with salt and pepper and place onto a baking sheet. Place the baking sheet into the oven and roast for 10 minutes. Remove the baking sheet from the oven and toss with the garlic and oregano and place back into the oven for another 10 minutes, until the eggplant is lightly golden brown and soft. Remove from the oven, add the parsley and gently toss to combine. Let cool slightly. Place the eggplant into a bowl and toss with the cheeses. Set aside. Combine the ingredients in a blender and blend until smooth. Set aside. Bring the vinegar to a boil in a small nonreactive saucepan and cook until thickened and reduced to about 3/4 cup. Stir in the honey and set aside. Whisk all ingredients together in a large bowl. Set aside. Divide the eggplant filling among the peppers, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear, but it will be fine). Place the flour onto a plate and season with salt and pepper. Dredge the pepper completely in the flour and tap off any excess. Dip the peppers into the beer batter and allow excess to drain off. Place the cornmeal on a plate and season with salt and pepper and dredge the pepper in the cornmeal. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain on paper towels. Spoon some of the sauce in the middle of the plate. Place a relleno on top of the sauce and drizzle the relleno with some of the balsamic reduction. Garnish with parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 64574,"Beef and Broccoli Peanut Noodles 8 ounces stir-fry rice noodles 1/3 cup crunchy peanut butter 2 tablespoons soy sauce 2 teaspoons grated peeled ginger Kosher salt and freshly ground pepper 1 pound ground beef sirloin 2 tablespoons roasted peanut oil (or 1 tablespoon each sesame oil and vegetable oil)
3 large shallots, thinly sliced 1 9-ounce package broccoli slaw 1 teaspoon Sriracha, plus more for serving 1/2 cup chopped fresh cilantro Lime wedges, for serving Instructions: Put the noodles in a bowl; cover with warm water and soak at least 20 minutes. Meanwhile, whisk the peanut butter, soy sauce, ginger, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the beef and mix with a spoon to combine. Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the shallots and cook, stirring, until softened, about 4 minutes. Add the broccoli slaw and cook, stirring, until it starts wilting, about 3 minutes. Transfer the vegetables to a medium bowl. Heat the remaining 1 tablespoon peanut oil in the skillet, then add the beef mixture. Cook, stirring occasionally, until browned, about 7 minutes. Meanwhile, gently stir the noodles to separate. Reserve 1/2 cup soaking water, then drain the noodles. Return the vegetables to the skillet with the beef and stir to combine. Add the noodles, the reserved soaking water and the Sriracha. Cook, gently tossing, until warmed through, about 4 minutes. Top each serving with the cilantro; serve with lime wedges and more Sriracha. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 64575,"Grilled Pork and Pineapple Skewers with Achiote Sauce Wooden skewers 3 tablespoons vegetable oil 1 tablespoon achiote (annatto) seeds 1/2 cup red wine vinegar 5 garlic cloves, coarsely chopped 1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero 2 teaspoons ground cumin 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1 pound pork loin, cut into 1-inch cubes 1 pineapple, peeled, cored, and cut into 1-inch cubes 1 large red onion, quartered, halved, and cut crosswise 1 head butter lettuce, such as Bibb or Boston Lime wedges, for serving Instructions: Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill. Heat the oil in a small saucepan over medium-high heat. Add the achiote seeds. Turn off the heat and let the seeds steep until the oil turns a vibrant orange-red, about 5 minutes. Strain the oil through a fine-mesh sieve into a blender: discard the seeds. Add the vinegar, garlic, aji amarillo, cumin, salt, and pepper. Cover the blender and puree until well combined. Place the pork in a resealable gallon-sized plastic bag. Add the achiote marinade, turn the bag to coat the pork, squeeze out the air, and seal. Refrigerate for at least 4 hours or up to overnight. Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.) Remove the pork from the marinade; discard the marinade. Thread the pork onto the skewers alternating with the pineapple and red onions. Grill (or broil) the pork skewers until they are browned on all sides, 4 to 6 minutes total cooking time. Take care not to overcook or the pork will become tough and dry. Serve the pork skewers on a bed of lettuce leaves and garnish with lime wedges. Pull the pork off the skewers onto a lettuce leaf and eat like a taco. For a great presentation, stick the skewers into a whole pineapple and put on the table with the lettuce and lime on the side. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 64576,"Veal Chops with Peppers 4 (1 1/2 inch thick) cut bone-in veal chops Salt and pepper 3 tablespoons extra-virgin olive oil, 3 turns of the pan 4 cloves garlic, smashed away from skins 3 cubanelle Italian sweet peppers, sliced 1/2 cup dry white wine 2 hot cherry peppers, chopped 2 to 3 tablespoons juice from pepper jar, a splash Chopped flat-leaf parsley, for garnish Instructions: Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F. Season the chops with salt and pepper. To the hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, transfer from the pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 64577,"Puff Pastry Crackers with Cumin-Spiced Chickpeas 1 sheet frozen puff pastry (half of a 17-ounce package), thawed All-purpose flour, for dusting Chaat masala, for sprinkling (optional) 3 tablespoons tamarind concentrate 1 tablespoon packed light brown sugar Pinch of cayenne pepper Kosher salt 1 tablespoon unsalted butter 1 teaspoon cumin seeds, lightly crushed 1 15-ounce can chickpeas, drained and rinsed 1/4 cup finely chopped red onion 1 finely chopped serrano cl pepper 1/3 cup packed chopped fresh cilantro, plus more for topping 1 tablespoon fresh lemon juice 1/2 cup plus 2 tablespoons whole-milk Greek yogurt Instructions: Preheat the oven to 400? F. Roll out the puff pastry on a lightly floured surface into a 10-inch square (1/8 inch thick). Cut into 16 small squares. Place on an unlined baking sheet and top with another baking sheet to press down the dough. Bake (with the top baking sheet in place) until browned, 25 to 30 minutes. Remove the top baking sheet and sprinkle the pastry with chaat masala, if using; let cool. Meanwhile, make the tamarind sauce: Mix the tamarind concentrate, brown sugar, cayenne, 1 tablespoon water and a big pinch of salt in a microwave-safe bowl. Microwave until bubbling, 1 1/2 to 2 minutes. Stir, then let cool. Melt the butter in a nonstick skillet over medium-high heat. Add the cumin seeds and cook until sizzling and starting to pop, about 1 minute. Stir in the chickpeas, then add 1/4 cup water and a big pinch of salt. Simmer until the water is mostly evaporated, about 2 minutes. Pour the mixture into a bowl and lightly mash the chickpeas; let cool. Stir in the red onion, serrano, cilantro and lemon juice; season with salt. Stir in 2 tablespoons yogurt. Spread about 1/2 tablespoon yogurt on each cracker. Top with the chickpea mixture and tamarind sauce; sprinkle with more cilantro and chaat masala, if desired. ","[Riesling, Pinot Grigio, Vermentino, Garnacha]

" 64578,"Cuban Style Pork Tenderloin Sandwiches and Fried Plantains 1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed Extra virgin olive oil or vegetable oil, for drizzling 1 small onion, minced 4 cloves garlic, finely chopped 2 limes, zested 1 large orange, zested 1 teaspoon coarse salt 1 teaspoon coarse black pepper 1 teaspoon dried oregano 8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls 4 teaspoons sugar 1/4 cup corn oil, 4 turns of the pan 4 black (ripe) plantains 1 teaspoon fine salt 6 dill pickles, chopped 1/2 cup sweet red pepper relish 2 scallions, chopped 1 pound shaved ham, from the deli counter 1 pound shaved Swiss cheese, from the deli counter 4 tablespoons butter, for toasting sandwiches Frozen Mojito Slushes, recipe follows 1 pint lime sorbet or 1 can lime ade from frozen juice sectio 8 shots light rum 1/2 cup mint leaves 1 tray ice cubes Instructions: Preheat oven to 425 degrees F.
Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.
Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.
Preheat a stovetop griddle over medium high heat.
Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.
To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.
Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.
Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
Serve with a few slices of plantains per person as a side dish. Frozen Mojitos Slushes make a great drink or dessert. In a blender, combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum, 1/4 cup mint leaves and 1/2 tray of ice. Pulse, then blend on high until lime-mint slush is smooth. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64579,"Crab Grape Leaves 1 cup long grain rice cooked 2 bunches grilled and chopped scallions 1/4 cup pine nuts 3 tablespoons chopped mint 3 tablespoons chopped flat leaf parsley 1 pound cleaned lump crab meat 2 lemons, juiced and zested 30 grape leaves brined Instructions: Mix all ingredients excluding grape leaves. Place 1 tablespoon of mixture in the center of each grape leaf. Fold over sides and roll tightly. Repeat process until mixture and grape leaves are gone. Place in refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64580,"Gingerbread Mousse with Red Wine, Glazed Baby Pear, and Warm Gingerbread Cookies 7 ounces eggs 1 ounce sugar 10 ounces almond paste 1 teaspoon vanilla Pinch salt 4 ounces egg whites, whipped 2 tablespoons melted butter Scant 1/2 cup (2 ounces) flour 3 tablespoons white wine 2 egg yolks 1 tablespoon sugar 2 sheets gelatin, bloomed in water 1 tablespoon gingerbread spice Zest of 1 orange 2 ounces white nougat, melted 2 ounces white chocolate, melted 1 tablespoon rum 1 cup whipped cream 2 pears, peeled, halved, and cored 1/4 cup plus 2 tablespoons pear juice 2 teaspoons honey 2 tablespoons red wine 1 star anise 2 cloves 1/2 stick cinnamon 6 cups flour 1 tablespoon baking powder 1 tablespoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 cup shortening, melted and slightly cooled 1 cup molasses 1 cup turbinado sugar 1/2 cup water 1 egg 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat. Whisk the eggs with the sugar in a bowl. Add the almond paste, vanilla and salt. Fold in the egg whites and the melted butter. Fold in the flour. Spread on baking sheet and bake for 7 minutes. Whisk the wine, egg yolks, and sugar in a bowl, and set over a saucepan with gently simmering water. Whisk until the mixture starts to thicken, and then add the bloomed gelatin. Add the gingerbread spice and zest and the melted nougat and chocolate. Add the rum and let cool. When the mixture is cool, fold in the whipped cream and fill mousse in pastry domes, covering the bottom of the dome with a layer of biscuit. Heat the pear juice, honey, red wine, star anise, cloves, and cinnamon in a saucepan over low heat. Add the pears and poach them in the liquid until tender. Transfer the pears to a board and cut them into slices that can be fanned.; Preheat the oven to 350 degrees F. Stir together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon in a bowl. In another bowl, beat the shortening, molasses, sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, wrap the dough in plastic, and chill in the refrigerator. Drop balls of dough on a cookie sheet and bake for 10 to 12 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64581,"Reindeer Cookies 1 roll (16.5 oz) Pillsbury? refrigerated gingerbread or peanut butter cookies 64 small pretzel twists 64 semisweet chocolate chips (about 1/4 cup) 16 candied cherries, cut in half, if desired Instructions: Heat oven to 350 degrees F. With hands, shape roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.) With thin sharp knife, cut dough into 32 (1/4-inch-thick) triangular slices; on ungreased cookie sheets, place 2 inches apart. Place 2 pretzel twists on each triangle near corners for antlers. Bake 7 to 11 minutes or until set. While warm, lightly press 2 chocolate chips into each cookie for eyes and 1 cherry half for nose. Remove from cookie sheets. Let stand until chocolate chips are set, about 15 minutes. Store between sheets of waxed paper in tightly covered container. Candy-coated chocolate candies or gumdrops may be substituted for the cherry nose. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 64582,"Flintstones Beef Ribs 3 bone-in beef short ribs (about 1 1/2 pounds) 2 tablespoons 321 Spice Blend, recipe follows 3 cups granulated garlic 2 cups ground black pepper
1 cup salt
Instructions: Preheat the smoker to 225 degrees F. Trim the excess fat off the meat. Coat the ribs with the 321 Spice Blend on all sides. Place the ribs in the smoker over indirect heat until brown on all sides, 1 hour 30 minutes to 2 hours. Place the meat on a wire rack set over a deep pan filled with 2 inches of water. Tightly wrap the pan with foil. Return the pan to the smoker over indirect heat and cook until the ribs are very tender, about 4 hours. Remove from the smoker and plate to serve. In a large mixing bowl, add the garlic powder, black pepper and salt and mix until combined.
","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 64583,"Grilled Lobster and Avocado Cocktail 2 (1 1/2-pound) lobsters, par-boiled and halved lengthwise 1/2 cup fresh lime juice 2 teaspoons honey 2 tablespoons prepared horseradish, drained 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce (recommended: Tabasco) 1 tablespoon chopped fresh tarragon leaves 1 tablespoon extra-virgin olive oil Salt and freshly ground pepper 1 ripe avocado, peeled, pitted, and chopped 1/4 cup chopped watercress 4 lime wedges, for garnish Instructions: Heat grill to medium. Place lobsters on the grill, cut side down, and cook until slightly charred and just cooked through. Remove meat and coarsely chop. Whisk together lime juice, honey, horseradish, Worcestershire, hot sauce, tarragon, and olive oil in a medium bowl. Season with salt and pepper, to taste. Add the grilled lobster meat, avocado, and watercress. Serve in martini glasses and garnish with a lime wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64584,"Bacon Caramel Semifreddo 3 cups heavy cream 8 eggs, separated 1 1/4 cup sugar 1/2 cup rendered bacon fat Instructions: In a large bowl, whip the heavy cream to stiff peaks. Set aside to chill in the fridge. Using an electric mixer, whip the egg whites on low until frothy. Increase the speed to medium and slowly add 3/4 cup of sugar. Whip to stiff, glossy peaks. Meanwhile, begin whipping the egg yolks on medium speed. Slowly add the bacon fat as the yolks begin to increase in volume. In a small saucepot, bring the remaining sugar and 1/2 cup water to a boil over medium-high heat. Allow the sugar mixture to cook until it reaches 245 degrees F. Remove the sugar from the heat and slowly stream to combine with the whipped yolk mixture. Whip the yolks mixture until it triples in volume and cools completely.
Once all three mixtures are prepared fold one-third meringue into the yolk mixture. Then gently fold the yolk mixture back into the remaining meringue in two equal additions. Just before it is completely combined, begin to fold in the whipped cream. Continue to gently fold together until completely incorporated. Spread evenly into a 17-by-12-inch jelly-roll pan. Place in the freezer until firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64585,"Super Tuscan Panino with Soppressata and Marinated Artichokes 6 slices Pugliese bread, or other hard crusted artisanal bread Extra-virgin olive oil Sea salt Freshly cracked pepper 9 slices soppressata 9 slices young pecorino cheese (like Cacio di Roma) 3 marinated artichokes, thinly sliced Instructions: Lay out 6 slices of bread on a cutting board. Drizzle with olive oil and season with sea salt and black pepper. Top 3 slices of bread each with 3 slices of soppressata, 3 slices of cheese and divide the marinated artichokes evenly among the sandwiches. Top with the remaining 3 pieces of bread. ","[Chianti, Barolo, Dolcetto, GSM]" 64586,"Pear Maple Biscuits 2 1/4 cups all-purpose flour, plus more for work surface 1 cup (.70 ounces) freeze-dried pears, crushed 1 tablespoon baking powder
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, chilled and cubed
3/4 cup half-and-half
1/4 cup maple syrup
Instructions: Preheat the oven to 450 degrees F. Heat a 9-inch cast-iron skillet in the oven. Add the flour, pears, baking powder and salt to a food processor. Pulse 2 to 3 times to combine. Add 5 tablespoons butter, pulsing until it resembles a coarse meal. Pour in the half-and-half and 2 tablespoons maple syrup and pulse until just combined. Transfer to a floured work surface and roll the dough into a square about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter (or the rim of a glass works, too), cut 8 biscuits, re-rolling if necessary. Remove the skillet from the oven and melt the remaining 3 tablespoons butter in the hot skillet. Swirl the skillet to coat the bottom and sides with butter, then pour the butter into a bowl and mix with the remaining 2 tablespoons maple syrup. Add the biscuits to the skillet and brush them each with a little of the maple butter, saving the rest for finishing. Bake until lightly browned, 8 to 10 minutes. Brush the remaining maple butter on the biscuits and let them cool slightly. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64587,"Spiced Seared Scallops with Potato-Pear Pancake and Champagne Beurre Blanc 2 potatoes, grated 1 pear, peeled and diced 1 sprig fresh rosemary, leaves chopped 1/4 cup roughly chopped trumpet mushrooms, or other wild mushroom 1 egg Pinch kosher salt and freshly ground black pepper Pinch kosher salt and freshly ground black pepper
2 tablespoons olive oil 6 scallops, cleaned Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 1/2 teaspoons curry powder 2 tablespoons olive oil 1 shallot, finely chopped 1 sprig thyme 1 bay leaf 6 peppercorns 1/2 cup champagne vinegar 1 cup Champagne or sparkling wine 1/2 cup heavy cream 1 1/2 sticks butter Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/2 lemon, juiced Instructions: Potato cake: Squeeze the water out of potatoes with paper towels. In a large bowl combine add the potatoes and remaining ingredients, except the oil. Heat the olive oil in a large saute pan over medium-high heat. Drop 6 large spoonfuls of the potato mixture into the oil to make 6 potato cakes. Cook until the potatoes are crisp and golden, about 4 minutes on each side. Remove to paper towel-lined plate and sprinkle with salt.
Scallops: Season the scallops with salt and pepper, to taste, and rub with curry powder. Heat the oil over high heat in a large saute pan. Add the scallops to hot pan and sear for about 2 minutes on first side and 1 minute on the other side. Scallops should be opaque in the center and slightly firm. Beurre blanc: In a medium saucepan over medium heat, combine the shallots, thyme, bay leaf, peppercorns, vinegar and Champagne and cooked until reduced to 1 tablespoon. Strain the liquid and discard the solids. Add the cream and simmer until reduced by half. Cut the butter into cubes and whisk it into the vinegar reduction in thirds. Season with salt and pepper, to taste, and stir in the lemon juice.
To serve, put a potato cake on each plate, top with a scallop and drizzle with the warm beurre blanc sauce. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64588,"Crunchy Macadamia Nut Chicken Over Tropical Fruit Paella 2 cups quick rolled oatmeal 1 cup macadamia nuts 1/4 cup all-purpose flour 2 teaspoons fresh thyme 1/4 cup Parmesan, shredded Salt and freshly ground black pepper 8 (6-ounce) chicken breasts 2 cups butter, melted 1/2 cup canola oil Fruit paella, recipe follows Chutney dipping sauce, recipe follows 2 cups mango chutney 1 cup diced pineapple 1 cup mayonnaise 2 medium onions, diced 1/2 cup olive oil 2 stalks lemongrass, crushed 2 cups jasmine rice 2 teaspoons kosher salt 4 cups chicken broth 2 tablespoons chopped garlic 2 tablespoons chopped ginger 2 large red bell pepper, seeded and diced 1/4 cup chopped green onion, white part only 1/2 cup water chestnuts, diced 1 small pineapple, diced 1 large star fruit, sliced 1 medium papaya, diced 1 medium mango, diced 2 tablespoons rum Instructions: Place oatmeal in food processor and pulse until finely chopped. Remove to a bowl and set aside. Place macadamia nuts in food processor and pulse until finely chopped but not stuck together. Add nuts to oatmeal and mix well. Add flour, thyme, and Parmesan to mixture, mix until combined. Season with salt and pepper.
Dip chicken breasts in butter, then dredge breasts in oatmeal mixture until breasts are well-coated. In large skillet heat canola oil over medium high heat. Add chicken in and fry, turning once until crispy and brown, about 4 minutes on each side. Or just brown and bake in 350 degree oven for 10 to 12 minutes. Serve atop fruit paella with a side of chutney dipping sauce. Mix all ingredients together in a medium bowl. Serve with chicken.
Place rice in sieve and rinse under cold water until water runs clear. Drain well. In a saucepan heat the 1/4 cup olive oil and saute onion until softened. Add the lemongrass, rice and salt, stir well. Add broth, stir, cover and cook for 12-16 minutes over medium hat until rice is tender and the liquid is absorbed. Remove and discard the lemongrass. Saute garlic and ginger in remaining olive oil about 4 to 5 minutes, until softened. Add red bell pepper, water chestnuts, and fruits and saute lightly for 2 minutes until heated through. Add rum and flambe to remove alcohol. Toss with rice and serve warm with chicken. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 64589,"Tart Cranberry Dipping Sauce 1 pound frozen cranberries 2 cups orange juice 3 cups ginger ale 2 tablespoons maple syrup 2 tablespoons light brown sugar 1/2 teaspoon kosher salt 1 orange, zested Instructions: Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half. Carefully puree with an immersion blender or blender until smooth. Check for seasoning and serve in small ramekins. ","[Riesling, Gewrztraminer, Vinho Verde]" 64590,"Homemade Tomato Ketchup 1 large red onion, peeled and roughly chopped 1/2 bulb fennel, trimmed and roughly chopped
1 stick celery, trimmed and roughly chopped
Olive oil Thumb-sized piece fresh ginger, peeled and roughly chopped 2 cloves garlic, peeled and sliced
1/2 a fresh red chili, deseeded and finely chopped
Bunch fresh basil, leaves picked, stalks chopped
1 tablespoon coriander seeds 2 cloves Sea salt 1 teaspoon freshly ground black pepper 1 pound amazing cherry or plum tomatoes, halved plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped 3/4 cup plus 2 tablespoons red wine vinegar 1/3 cup soft brown sugar Instructions: Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt. Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Chianti]" 64591,"Trail Mix with Honey-Oatmeal Clusters Cooking spray 1 cup rolled oats 2 tablespoons vegetable oil 1/4 cup wheat germ 1 tablespoon honey 3 cups mixed dried fruit 1 tablespoon ground cinnamon 2 cups mixed nuts 1/2 cup sunflower seeds 1/2 cup raisins 1/2 cup shredded coconut 1 cup peanut butter M&M's Instructions: Preheat the oven to 300 degrees F. Mist a baking sheet with cooking spray. Toss the oats with 2 tablespoons water, the vegetable oil, wheat germ and honey. Form small clusters of the mixture on the baking sheet and bake until crisp, about 15 minutes.
Add the mixed dried fruit to the baking sheet, sprinkle with the cinnamon and bake 3 to 5 more minutes. Let cool, then toss with the nuts, sunflower seeds, raisins, coconut and M&M's. Store in an airtight container.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 64592,"Seared Mahi-Mahi with Mango Sauce and Fragrant Rice 1 cup jasmine rice 2 cups water 2 tablespoons chopped fresh cilantro leaves 2 scallions, green parts only, chopped Salt 1 mango 1 teaspoon rice wine vinegar 1/4 cup grapeseed oil 1 lime, juiced Salt and freshly ground black pepper 1 tablespoon chopped fresh cilantro leaves 1 clove garlic, quartered 1 teaspoon chopped fresh ginger 4 mahi-mahi fillets 1/4 cup grapeseed oil Salt and freshly ground black pepper 2 scallions, chopped, for garnish Instructions: For the rice: Combine the rice and water together in a large saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to low and cover the pot. Cook the rice for 20 minutes. For the sauce: Peel the mango and slice the flesh off the pit. Dice the mango flesh. In a large bowl, whisk together the vinegar, oil, and lime juice. Season with salt and pepper. Stir in the mango, cilantro, garlic, and ginger. Set aside. Heat a large, nonstick saute pan over medium-high heat. Rub the fish fillets with the oil, salt, and pepper. Place in the hot pan and sear until golden on 1 side, 3 to 4 minutes. Turn the fish over and cook until cooked through, another 3 to 4 minutes. Be careful not to overcook the fish. You'll know the fish is done when the flesh springs back. Remove the fish to a plate. When the rice is cooked, fluff it with a fork and gently stir in the cilantro and scallions. Season with salt, to taste. Place a mound of rice on each plate. Top with mahi-mahi. Spoon the mango sauce over each fillet and top with chopped scallions. Drizzle the liquid from the mango sauce around the rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 64593,"Roasted Chilean Sea Bass with a Compote of Salsify, Zucchini and Breen Beans in a Port Wine-Black Truffle Vinaigrette 1 cup salsify, peeled and bias cut 1/4-inch thick 1/2 cup cream 2 teaspoons Parmesan, grated 2 teaspoons blue cheese 1 1/2 teaspoons chives, chopped 1 teaspoon thyme leaves 1 teaspoon parsley, chopped Salt and cracked black pepper 1/4 teaspoon truffle oil 1/2 cup zucchini slices, bias cut 1/2 cup carrot slices, bias cut 8 ounces port wine 4 ounces veal demi-glace 2 thyme sprigs 5 peppercorns 2 tablespoons shallots, chopped 4 ounces port wine sauce 1 teaspoon sherry vinegar 2 thyme sprigs 5 peppercorns Instructions: Stew the salsify in the cream until tender and the cream has reduced. Add the cheese, herbs and seasonings. Cook for 3 minutes, then remove from the heat and spread out on a pan to cool. Saute the carrots and the zucchini slices separately until just tender, adding a little broth or water to moisten the saute. Season lightly to taste. Remove from heat and spread out on a pan to cool. Once ingredients are cooled, combine them and keep refrigerated if making more than a couple hours. For the Port Wine Sauce: Combine all the ingredients and reduce to a light syrup consistency, then strain through a chino. For the Vinaigrette: Combine all ingredients and reduce to a light syrup consistency. Sea Bass: 4 pieces chilean sea bass Pancetta slices, for wrapping the bass 2 ounces olive oil 1 cup haricots verts, blanched 1/2 cup mushrooms, sliced 1 tablespoon shallots, diced 1/2 teaspoons fresh thyme leaves 1/2 teaspoon black truffles, diced 2 cups salsify-zucchini compote 2 tablespoons heavy cream 3 ounces port wine vinaigrette 1 teaspoon black truffle oil Chervil sprig for garnish Preheat oven to 400 degrees F. Reheat the port wine vinaigrette and set aside. Wrap the bass with pancetta. Heat a saute pan over medium high heat and saute the sea bass portions in about 2 ounces of olive oil until golden brown on both sides. Drain the excess oil and finish cooking in the oven until cooked nearly through, about 5 minutes. Meanwhile, saute the green beans and mushrooms with the shallots, thyme and black truffles moistening the saute with a small amount of broth to finish. Reheat the Salsify-Zucchini Compote while doing the beans. Place equal amounts of the compote on four plates, then place equal amounts of green bean and mushroom saute next to the compote. Place a piece of the sea bass directly on top of the vegetables, and spoon a small amount of the sauce around the plate. Add droplets of black truffle oil to the sauce around the plate. Garnish with chervil sprig. Serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 64594,"Matcha Lemonade 3/4 cup sugar 2 tablespoons matcha green tea powder
3/4 cup freshly squeezed lemon juice
Sliced lemons, for garnish
Instructions: Combine sugar and 1 cup cold water in a small, heavy-bottomed pot. Bring to a boil over high heat, then immediately remove from the heat. Add the matcha and whisk until the matcha and sugar are dissolved. Pour the lemon juice and 3 cups cold water into a pitcher. Stir in the matcha simple syrup. Taste and add more sugar or more water as desired. Serve with ice cubes and lemon slices. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 64595,"Campfire Trail Mix Pudding 5 eggs, beaten 1/2 cup heavy whipping cream
1/2 cup sugar
1 teaspoon ground cinnamon
Pinch salt
3 to 4 ounces bittersweet chocolate, chopped
1/2 cup trail mix
Half of a 10-ounce package mini marshmallows, plus for topping, optional 2 sleeves graham crackers, crushed to medium (not fine) crumbs, plus crumbs for topping, optional 4 tablespoons unsalted butter Instructions: Heat a medium cast-iron skillet over medium heat. Mix together the eggs, cream, sugar, cinnamon and salt in a bowl. Add the chopped chocolate, trail mix, marshmallows and graham crackers, and toss to coat. Melt the butter in the hot skillet. Empty the bowl into the skillet and stir to keep from sticking. Cook for about 10 minutes, until set. Serve warm or cold, topped with more graham crackers crumbs and mini marshmallows if you like. Enjoy. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 64596,"Apple Spider Web Pops 2 large Granny Smith apples, stemmed 4 ounces chopped bittersweet chocolate 2 teaspoons coconut oil 4 ounces chopped white chocolate Instructions: Line a baking sheet with parchment or a silicon baking mat. Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple.
Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes.
Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 64597,"Honey Dijon Potato Salad 2 to 2 1/2-pounds small red skin potatoes, quartered Salt and freshly ground black pepper 1/4 cup honey 1/4 cup Dijon mustard 2 tablespoons cider or white wine vinegar 1/3 cup extra-virgin olive oil 6 radishes, sliced 2 tablespoons capers, drained and chopped 1/2 medium red onion, chopped 3 to 4 ribs celery from the heart of the stalk, chopped 1 cup watercress tops or flat leaf parsley leaves coarsely chopped Instructions: Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain. Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad, adjust salt and pepper then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64598,"Berry Pavlovas 1/2 cup sugar 2 egg whites 1 teaspoon cornstarch 1/2 teaspoon vanilla extract 1/2 teaspoon distilled white vinegar 1/2 cup heavy cream 1 cup sliced strawberries 1/4 cup apricot jam 2 tablespoons hot water Instructions: Preheat the oven to 275 degrees F. Line a baking sheet with a large sheet of parchment. In a food processor, pulse the sugar to make it fine (or use extra-fine sugar) and set aside. In a medium glass bowl, whip the egg whites with an electric mixer on low speed until foamy, not quite making peaks. Add half of the sugar and whip until stiff peaks form. In a small bowl, sift the remaining sugar with the cornstarch. Add to the egg whites along with the vanilla and vinegar and blend until incorporated. Spoon the mixture into 4 piles on the prepared baking sheet. Use a spoon to create a well in each pile. Bake for 40 minutes, and then turn off the oven and leave the pavlovas in the oven untouched for another 20 minutes. Remove from the oven and allow to cool. Meanwhile, whip the cream until it makes soft peaks. Top the cooled pavlovas with the whipped cream and strawberries. Make a quick sauce by thinning the jam with the hot water and drizzle over the pavlovas. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64599,"Croque Monsieur Sandwiches with Pears Cooking spray 4 teaspoons Dijon mustard 8 slices whole-wheat bread 4 teaspoons light mayonnaise 2 ripe pears, cored and thinly sliced (canned pears may also be used) 8 ounces leftover ham slices 4 ounces Swiss cheese (4 to 8 slices) 2 eggs 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 cup water Instructions: Coat a large griddle or skillet with cooking spray and preheat to medium heat. Spread mustard on 4 slices of bread. Spread mayonnaise on remaining 4 slices of bread. Top mustard side of slices with pear slices, ham and cheese. Place second slice of bread (with the mayonnaise) over top, making a sandwich. In a shallow dish, whisk together eggs, salt, cinnamon, baking powder and water. Dip sandwiches in egg mixture and turn to coat both sides. Place sandwiches on hot griddle and cook 3 to 5 minutes per side, until egg is cooked and cheese melts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64600,"Fall Sangria One 750-milliliter bottle cabernet sauvignon 1 1/2 cups apple cider
1/4 cup plus 2 tablespoons apple brandy
1/4 cup plus 2 tablespoons pear brandy
1/4 cup Cinnamon Simple Syrup, recipe follows 2 cinnamon sticks (from Cinnamon Simple Syrup)
1 small Gala or Fuji apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 small red pear, cored and thinly sliced
1 small green pear, cored and thinly sliced
1/2 orange, thinly sliced, each slice halved
Seeds from 1/2 small pomegranate 1 cup sugar 5 cinnamon sticks
Instructions: Combine the wine, apple cider, apple and pear brandies, Cinnamon Simple Syrup, cinnamon sticks, Gala and Granny Smith apples, red and green pears, oranges and pomegranate seeds in a large container with a lid. Refrigerate for at least 4 hours and up to 72 hours. Transfer to a pitcher before serving. Serve in red wine goblets over ice, if desired. Combine the sugar and 1 cup water in a small saucepan. Bring to a boil over high heat and cook until the sugar is completely dissolved, about 3 minutes. Transfer the syrup to a lidded container, add the cinnamon sticks and let chill in the refrigerator for at least 4 hours and up to 48 hours -- the longer, the more intense the flavor. Remove the cinnamon sticks and save for the sangria. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Moscato]" 64601,"Coq au Vin 1/2 cup all-purpose flour 1/2 teaspoon salt 3 tablespoons extra virgin olive oil, divided 4 chicken breasts, bone-in, skinless, and cut in half 4 chicken legs, bone-in, skinless and cut in half 1 cup pearl onions, fresh or frozen 1/4 pound small fresh button mushrooms (quartered if they are larger than 1/2-inch in diameter) 1 slice smoked ham, cut into 1/4-inch cubes 1 tablespoon fresh garlic 1 tablespoon fresh thyme leaves 1/2 cup brandy 2 cups Cabernet Sauvignon 1/2 cup chicken stock 2 tablespoons tomato paste 2 large bay leaves 2 tablespoons fresh parsley Instructions: Combine the flour, salt, and pepper on a large plate. Dredge the chicken pieces in the flour. In a large Dutch oven (with a lid), heat 2 tablespoons of the olive oil. Brown the chicken pieces until golden brown on all sides. Remove the chicken pieces and set aside. Wipe the pan clean with a paper towel. In the same pot, heat the remaining 1 tablespoon olive oil, add the pearl onions and saute until golden brown. Add the mushrooms and ham and saute for 2 minutes. Add the garlic and, when fragrant, add the brandy and thyme and reduce for 2 minutes. Add the red wine, stock, tomato paste, and bay leaves. Bring to a simmer and add the chicken pieces. Cover and cook slowly for about 35 minutes, or until chicken meat comes off the bone easily. Remove the bay leaves. Adjust the seasoning with salt and pepper to taste. Sprinkle with chopped parsley. Serve with mashed potatoes or egg noodles. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 64602,"Red Berry Trifle 1 Plain Pound Cake, recipe follows 1 cup good raspberry jam Framboise 2 half-pints fresh raspberries 1 pint fresh strawberries Cognac Cream, recipe follows 2 cups cold heavy cream 2 tablespoons sugar 2 tablespoons pure vanilla extract 1/2 pound (2 sticks) unsalted butter, at room temperature 2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract 3 cups milk 10 extra-large egg yolks, at room temperature 1 cup sugar 4 tablespoons sifted cornstarch 1 teaspoon pure vanilla extract 1 teaspoon Cognac 2 tablespoons unsalted butter 1 tablespoon heavy cream Instructions: Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside. Place a layer of cake, jam side up, in the bottom of a 2 1/2-to 3-quart glass serving bowl, cutting the pieces to fit. Sprinkle with Framboise. Top with a layer of raspberries and strawberries and Cognac Cream. Repeat the layers of cake sprinkled with Framboise, raspberries, strawberries and Cognac Cream, ending with a third layer of cake jam side down and raspberries and strawberries. Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature. Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper. Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator. Heat the milk in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat. Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula. With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become scrambled eggs!) Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Cognac, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64603,"Instant Pot Pasta Marinara 3 tablespoons olive oil 3 garlic cloves, thinly sliced
Pinch red pepper flakes
28 ounces whole peeled San Marzano tomatoes
Kosher salt
1 pound penne pasta
2 tablespoons unsalted butter
1/4 cup grated Parmesan
Instructions: Turn an Instant Pot? multi-cooker to the high saute setting. Add the oil; once it's shimmering, add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomatoes, 2 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid, then crush the tomatoes with a wooden spoon. Stir in the penne.
Set to pressure cook once more for 5 minutes. After the cycle is complete, repeat the process for quick release. Remove the lid, then stir in the butter and Parmesan.\u202f ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 64604,"Parmesan Fennel Gratin 3 medium fennel bulbs 1/2 cup chicken stock, preferably homemade 1/3 cup dry white wine Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, diced 3 tablespoons unsalted butter, melted 3/4 cup panko (Japanese bread flakes) 1 cup freshly grated Parmesan cheese 1 tablespoon minced fresh flat-leaf parsley 1 1/2 teaspoons grated lemon zest Instructions: Preheat the oven to 375 degrees F. Remove the stalks from each fennel bulb and discard. Cut the bulbs in half lengthwise through the core. Remove most (but not all) of the core by cutting a V-shaped wedge, leaving the wedges intact. Cut each piece into 2, 3, or 4 wedges, depending on the size of the bulb. Arrange the wedges, cut side up, in a gratin dish just large enough to hold them snugly in a single layer. Pour the chicken stock and wine over the fennel, then sprinkle with 2 teaspoons of salt and 3/4 teaspoon of pepper. Dot with the diced butter. Cover the dish tightly with aluminum foil and bake for 35 to 45 minutes, until the fennel is tender. Remove from the oven and raise the oven temperature to 425 degrees F. Meanwhile, make the topping. Combine the melted butter, panko, Parmesan, parsley, zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle evenly on top and return to the oven. Bake uncovered for 30 minutes, until the topping is browned. Serve hot or warm. Note: The ingredient quantities were proportionally increased for this episode. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 64605,"Peach Pear Tart 1 sheet frozen puff pastry 1 egg, lightly beaten 1 tablespoon water 1 can (26 ounces) pear halves, drained and thinly sliced lengthwise 1 tablespoon sugar 1 tablespoon pear liqueur, optional 2 tablespoons butter, cubed 1/4 cup peach preserves 2 teaspoons peach nectar Baking sheet Rolling pin Pastry brush Microwave-safe bowl Instructions: Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry. Preheat oven to 400 degrees F. On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour. In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash. With the pastry brush, brush entirety of dough sheet surface with egg wash. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. Brush top of this rim with egg wash as well. Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will). Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer. Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter. Bake for 15 to 20 minutes or until puffed and golden brown. While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. Stir to combine. Heat on high for 15 seconds at a time until preserves have melted, stirring each time. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside. Once tart has finished baking, remove from oven. Brush peach glaze over entire tart, both fruit and pastry. Cool to room temperature and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 64606,"Three-Spice Mix 3/4 cup ground cinnamon 1/4 cup ground ginger 1 1/2 tablespoons ground or freshly grated nutmeg Instructions: Place the 3 spices in a small bowl and whisk until well blended. Spoon half of the spice mix into an 8-ounce preserving jar, rap against the counter until the mixture compacts a bit. Add the remaining spice mixture and compact as before. Screw the lid down tight, label and date the jar of spice mix, then store on a cool, dark, dry shelf. Use as recipes direct. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 64607,"Chocolate-Vanilla Swirl Bundt Cake Nonstick cooking spray, for greasing the pan 3 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
2 tablespoons whole milk
4 teaspoons pure vanilla extract
8 large eggs, plus 2 yolks, at room temperature
4 sticks (2 cups) unsalted butter, at room temperature
2 3/4 cups granulated sugar
1 cup dark cocoa powder
1 cup confectioners' sugar 1 to 2 tablespoons whole milk
Instructions: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray. Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag. Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64608,"Spicy Pineapple Sauce 1 can pineapple chunks 1 habanero pepper, minced 4 fresh mint leaves, cut into chiffonade 1 cup corn oil 2 large corn tortillas, cut into wedges 1 cup sugar and cinnamon mixture Instructions: In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint. In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes. Drain on paper towels. Liberally dust warm corn wedges with sugar and cinnamon mixture. Serve pineapple salsa over ice cream with the fried corn tortillas. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 64609,"Cranberry Grape Relish 2 cups California red grapes, picked from stem and rinsed 1 each 12 oz. package Cranberries, fresh or frozen 1 each orange juiced and zested 1/2 cup sugar Instructions: Place all ingredients in heavy saucepan and bring to a boil over high heat. Reduce heat to medium and cook stirring occasionally for 10 minutes until thick and shiny. Let cool thoroughly, then store in airtight container in refrigerator for up to one week. This is great served alongside roast pork, turkey or ham. Shelf Life: 1 week, refrigerated ","[Chardonnay, Riesling, Pinot Grigio]" 64610,"Pumpkin Spice Cake With Chocolate-Pecan Filling Unsalted butter, for the pans 3 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/4 teaspoon ground allspice 1/4 teaspoon salt 1 15-ounce can pure pumpkin 1 1/2 cups sugar 2 teaspoons grated orange zest 1 teaspoon vanilla extract 4 large eggs, at room temperature 1 1/4 cups vegetable oil 1 cup sugar 1 quart heavy cream 1/4 cup dark corn syrup 2 tablespoons cold unsalted butter, cut into small pieces 8 ounces semisweet chocolate, chopped 1 tablespoon vanilla extract 1/8 teaspoon salt 2 cups pecans, toasted and chopped 6 ounces bittersweet chocolate, chopped 1 tablespoon unsweetened cocoa powder 1 stick unsalted butter, cut into small pieces 2 teaspoons honey Instructions: Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans; line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, cinnamon, ginger, cardamom, allspice and salt in a large bowl; set aside. Combine the pumpkin, sugar, orange zest and vanilla in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs, one at a time, beating until each one is incorporated. With the mixer running, add the vegetable oil in a steady stream. Add the flour mixture and mix just until incorporated. Divide the batter between the 2 prepared pans; lightly tap the pans on the counter to distribute the batter. Transfer the pans to the oven and bake until the cakes begin pulling away from the pans and the centers spring back when lightly pressed, about 30 minutes. Transfer to a rack and let cool 10 minutes in the pans, then unmold onto the rack and let cool completely. Meanwhile, make the filling: Combine the sugar and 1/4 cup water in a large deep saucepan over medium-high heat; bring to a simmer and cook, without stirring, until deep amber, about 8 minutes. Carefully whisk in the cream and cook, whisking, until smooth. Add the corn syrup and bring to a boil, then reduce the heat to medium low and cook, whisking occasionally, until the sauce thickens slightly and coats the back of a spoon, 40 to 50 minutes. Remove from the heat; whisk in the butter, chocolate, vanilla and salt until smooth. Let cool completely, then fold in the pecans. Cover and refrigerate until firm but spreadable, about 1 hour. Assemble the cake: Cut each cake in half horizontally with a serrated knife to make 4 layers. Put 1 layer on a platter; spread one-third of the pecan filling on top. Layer the remaining cakes and filling on top, ending with cake. Refrigerate until set, about 1 hour. Make the glaze: Combine the chocolate, cocoa powder, butter and honey in a microwave-safe bowl. Cover with plastic wrap and microwave 1 minute; uncover and whisk until smooth. Let cool to room temperature, then spread on the cake, letting the excess drip down the sides. Refrigerate until the glaze sets, about 10 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 64611,"Spaghetti alla Carbonara 1 pound dry spaghetti 2 tablespoons extra-virgin olive oil 4 ounces pancetta or slab bacon, cubed or sliced into small strips 4 garlic cloves, finely chopped 2 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving Freshly ground black pepper 1 handful fresh flat-leaf parsley, chopped Instructions: Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian \al dente.) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64612,"Giant Brownie Snack Cake Nonstick cooking spray, for the pan 2 cups semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
3/4 cup granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour (see Cook's Note)
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips 1/2 cup heavy cream
1/4 cup rainbow candy-coated chocolate chips, such as Wilton Rainbow Chip Crunch Sprinkles
Instructions: For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray. Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
Remove the outer ring to unmold the cake. Cut into slices and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 64613,"Sugar Snap Peas with Brown Butter, Lemon and Horseradish 1 pound sugar snap peas (can substitute with snow peas or green beans) 1 small piece fresh horseradish (no more than 1 inch needed)
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper Juice from 1/2 lemon
Instructions: With a paring knife, remove the stems and peel the pod strings of the sugar snaps. Set aside. Using a peeler, remove the rough, outer skin of the horseradish. (Only remove the desired amount to be used, leaving the rest of the root intact.) In a large saute pan over medium-high heat, add the butter. Gently swirl the butter and lightly agitate with a small whisk. Season with some black pepper. Once the milk solids begin to turn golden brown, after about 2 minutes, add the cleaned snap peas. Toss them twice in the pan, then add the lemon juice and season with salt. Transfer to a serving vessel. Using a hand-held grater, grate the peeled horseradish over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64614,"New York Cheesecake with Rose Petal Syrup 2 cups highly scented edible, organic rosepetals, thoroughly washed, with buds snipped from bitter whitebase 1 cup sugar 2 tablespoons rose water 2 teaspoons lemon juice 2 cups graham cracker crumbs 1/2 cup granulated sugar Pinch salt 1/2 cup unsalted butter, melted 32 ounces cream cheese 1 1/2 cups granulated sugar 6 eggs 1 lemon, zested and juiced 1 teaspoon vanilla extract 1/2 pint sour cream 1/2 pint heavy cream 2 tablespoons all-purpose flour 1 cup sour cream 2 tablespoons powdered sugar 1 lemon, zested 1/2 teaspoon vanilla extract Instructions: In a small saucepan over medium heat, add the rose petals, sugar, rose water and lemon juice and bring to a boil. Cook until a thick pink syrup forms, about 10 minutes. Refrigerate until ready to use.
Preheat oven to 275 degrees F.
In a large bowl, add all of the graham cracker crust ingredients together and press it into the bottom and 1-inch up the sides of a springform pan. Refrigerate at least 15 minutes while making the cheesecake filling. Beat all of the filling ingredients together in a medium bowl and pour it over the graham cracker crust.
Bake cheesecake for 1 hour. Turn the oven off and leave the cheesecake in oven, with the door closed, for 1 additional hour. Remove the cheesecake from the oven and chill thoroughly. Before serving, beat together the sour cream, sugar, lemon zest and vanilla. In a small bowl. Smooth the sour cream mixture over the top of the cheesecake. Cut into slices and garnish each with rose petal syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64615,"Grilled Fish Sammies with Garlic Tartar Sauce and Baked Waffle Fries with Spicy Bloody Ketchup and a Slaw Salad 1 pound store-bought waffle fries 4 (6-ounce) fillets white fish, such as halibut, skinless Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil
4 crusty rolls, split 3/4 cup mayonnaise 1 clove garlic, grated 3 tablespoons capers 1/4 cup pitted chopped green olives Handful flat-leaf parsley, finely chopped 1 cup ketchup 2 teaspoons Worcestershire sauce, eyeball it 1 teaspoon hot sauce 1 or 2 tablespoons prepared horseradish, your preference 1 lemon Celery salt, to season fries 1/2 red onion, very thinly sliced 8 green or red leaf lettuce leaves Slaw Salad, recipe follows 1 bulb fennel with tops, thinly sliced plus 1/4 cup fennel tops
1/2 head red cabbage, shredded 1/4 cup honey
1/4 cup cider vinegar 2 tablespoons grill seasoning (recommended: McCormick's)
1 tablespoon poppy seeds
1 1/2 tablespoons toasted sesame seeds 1/4 cup extra-virgin olive oil Instructions: Preheat oven to 425 degrees F and bake fries 20 minutes, or according to package directions, turning once.
Heat skillet or grill or grill pan over medium-high heat.
Season the fish with salt and pepper and coat with about 1 tablespoon extra-virgin olive oil.
Toast rolls on grill or heat broiler and set them in the middle of the oven to brown, then reserve.
Combine mayonnaise with grated garlic, capers, olives, parsley.
Combine ketchup with Worcestershire, hot sauce, horseradish and lots of black pepper.
Cook fish 3 to 4 minutes on each side until firm, opaque and cooked through. Squeeze lemon over cooked fish.
Remove fries from oven and season with celery salt and pepper.
Place fish on rolls with lettuce, red onion and tartar sauce. Serve fries alongside with bloody ketchup. In a large bowl, combine the fennel, fennel tops and red cabbage. In a separate small bowl, combine the honey, cider vinegar, grill seasoning, poppy seeds, and sesame seeds. Slowly whisk in the olive oil. Pour the dressing over the salad and toss together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64616,"Heart-y Salad: Hearts of Romaine, Palm, and Artichoke 1 heart romaine lettuce, shredded 1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department) 1 (14-ounce) can, hearts of palm, drained 1/4 pound prosciutto 1 can quartered artichoke hearts in water, drained 1/4 pound wedge pecorino Romano or Asiago Balsamic vinegar and extra-virgin olive oil, for drizzling Salt and pepper Instructions: Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 64617,"Spicy Thai Grilled Peanut Butter Sandwich 1 cup organic smoky roasted Runner peanuts 1 cup organic roasted Valencia peanuts 1 tablespoon organic coconut oil 1 tablespoon sea salt Unsalted butter 2 slices challah bread 1 tablespoon sriracha 1 tablespoon diced fresh basil 1 tablespoon curry powder 2 tablespoons orange marmalade Instructions: For the peanut butter: Blend together the peanuts, oil and salt in a food processor or blender until you get a silky texture. Heat a grill or grill pan to medium-high heat.
Lightly butter both sides of the bread slices. Spread 2 to 2 1/2 tablespoons of the peanut butter on 1 slice of bread, and then layer on the sriracha, basil, curry powder and marmalade. Close the sandwich and grill until the bread is golden brown on the bottom, then flip and grill the other side. Reserve any remaining peanut butter in an airtight container for another use. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64618,"Cucumber Salad 1/2 cup sour cream 1 tablespoon white wine vinegar
3 tablespoons chopped fresh dill
1 English cucumber, sliced into1/8-inch-thick rounds 1/2 medium red onion, thinly sliced
Kosher salt and freshly ground pepper Instructions: In a large bowl, whisk to combine the sour cream, vinegar and dill. Add the cucumber and red onion, season with salt and pepper and toss to combine. Serve immediately or cover with plastic wrap and refrigerate for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling]" 64619,"Marinated Grilled Chicken -- Village 1/2 cup lemon juice 1/4 olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon fresh oregano or 1/4 teaspoon dried 2 whole chickens, quartered Instructions: Make marinade by combining lemon juice, olive oil, salt, pepper, and oregano. Place chicken in a dish with tall sides and pour marinade over chicken. Use spoon to baste chicken with marinade. Refrigerate for 2 to 24 hours--a longer marinade time will produce a more intense flavor. Remove from refrigerator and use a flat-sided utensil to gently scrape off any marinade solids. Grill chicken over high heat for a total of 20 minutes, turning over after first 10 minutes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64620,"Biscuit Doughnuts with Lemon Cream Filling and Blueberry Sauce 1/2 cup mascarpone cheese, at room temperature 1/2 cup lemon curd
Grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice
1 pint blueberries 1/4 cup granulated sugar
2 teaspoons fresh lemon juice
6 cups canola oil 4 cups all-purpose flour, plus for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk Confectioners' sugar, for rolling
Instructions: For the filling: Combine the mascarpone, lemon curd and lemon zest and juice in a bowl. Mix until smooth. Cover and chill for 30 minutes and up to 24 hours. Transfer to a pastry bag fitted with a thin tip. For the sauce: Combine the blueberries, granulated sugar and 1/4 cup water in a saucepan and bring to a boil over high heat. Reduce the heat so the mixture just simmers, and cook until the berries break down and the sauce thickens, about 10 minutes. Transfer to a blender and blend until smooth. Add the lemon juice, transfer to a bowl and let cool while you make the doughnuts. For the doughnuts: Heat the oil in a Dutch oven until it registers 360 degrees F on a deep-fry thermometer. Put a rack on a baking sheet. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until a dough just begins to come together. Roll the dough into a square about 1/2-inch thick. Cut the dough into 1-inch pieces and roll into balls. Working in batches (so the doughnuts have plenty of space to float in), fry the dough balls until golden brown and cooked through, about 4 minutes. Use a slotted spoon or spider to transfer the doughnuts to the rack. Let cool slightly. Pipe some lemon cream into each doughnut and then roll in confectioners' sugar. Serve immediately with blueberry sauce on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64621,"Chug a Lug Kiwi Berry Cooler 2 kiwis, peeled, 1 muddled, 1 cut into small pieces for garnish 1 cup fresh strawberry, 1/2 cup muddled, 1/2 cup cut into small pieces for garnish 1/2 cup blackberries 4 cups ice 1 1/2 cups white wine (recommended: Pinot Grigio or Sauvignon Blanc) 3 ounces orange-flavored liqueur (recommended: Cointreau) 1-ounce fresh lemon juice 3 ounces simple syrup (plus more depending on sugar level of berries) Instructions: In a large mixing glass muddle 1 kiwi, 1/2 cup muddled strawberries and 1/2 cup blackberries. Fill halfway with ice, wine, orange-flavored liqueur, lemon juice and simple syrup. Shake and pour into 2 nice big wine glasses filled with ice. Garnish with kiwi and strawberries slices. ","[Pinot Grigio, Sauvignon Blanc, Moscato]" 64622,"Salsa Diablo Two 10-ounce cans diced tomatoes with green chiles, such as Rotel One 28-ounce can whole tomatoes in juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 habanero cl, seeded and chopped
1 jalapeno, quartered and sliced thin (with seeds and membrane)
1 canned chipotle in adobo sauce 1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
Juice of 1 lime Instructions: In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 64623,"Spider Cupcakes 2 cups flour 1 teaspoon baking soda 1 cup unsalted butter, slightly softened 1 cup sugar 1 cup brown sugar 4 eggs 6 ounces unsweetened chocolate, melted and warm 1 teaspoon vanilla extract 1 cup plain yogurt or sour milk Chocolate frosting, of choice Flat chocolate buttons Chocolate chips Tube white frosting Tube black frosting Tube red frosting Black spaghetti liquorice Instructions: Preheat oven to 350 degrees F. Sift together the flour and baking soda and set aside. In a mixer fitted with a whip attachment, cream the butter until light and fluffy. Then add both sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the yogurt and mix, then add half the dry ingredients, and mix in well. Repeat alternating wet and dry, ending with wet. Pour batter into a muffin tins, lined with cupcake papers, filling them 3/4 full. Bake until firm to the touch on the cap of the cupcakes, about 20 minutes. Let cool in the pan, then decorate. To make the cupcakes into spiders, frost with your favorite chocolate frosting glue 2 flat chocolate buttons on the top of the cupcake as eyes. Pipe a large white dot on lower half of each button then stick on the chocolate chips, then pipe a tiny white dot on the tip of the chip. In red, pipe a smile and to make them tarantulas, pipe a red hourglass shape on its back. Cut black liquorice into 3-inch long pieces and tuck 8 of them into the rim of the cupcake cap to make legs. To serve the cupcakes, with black frosting pipe a spider web onto a middle of a large white plate and place the spiders around the edge. Notes about the recipe: I always buy the large tub of plain yogurt because it's so much cheaper than buying all those small ones, and the next thing I know, it's gone moldy for lack of attention. So this is a good place to use a large quantity of it up. You can use sour milk instead or sour your own by squeezing a good amount of lemon juice into whole milk and letting it stand 2 minutes to curdle and sour. Here's proof that there is something even cuter than a cupcake. Princess Diana's butler, Paul Burrell, taught me how to turn cupcakes into spiders. He made these on the Princes' birthdays, as part of a complete bug theme party with a big ladybug cake and cheese pastries coiled up like snails, with antennae made of chives. I make them for my prince's birthdays; my son Gio loves them. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]

" 64624,"Prosecco-Pear Sparkler 2 ounces pear nectar 1 ounce vodka 1/2 ounce fresh lemon juice 3 ounces chilled prosecco
Pear slice and lemon zest, for garnish Instructions: Combine the pear nectar, vodka and lemon juice in a cocktail shaker with ice. Shake well until cold, then strain into a champagne flute or coupe. Top the drink with the prosecco. Garnish with a pear slice and lemon zest. ","[Prosecco, Pinot Grigio, Sauvignon Blanc]" 64625,"Grilled Prime Cheeseteak Tacos 1 1/2 pounds center-cut tenderloin 1 poblano cl
Olive oil, for drizzling 1 yellow onion, sliced into 1/4-inch strips
Kosher salt and freshly ground black pepper
12 fresh corn tortillas
Cheese Sauce, recipe follows 12 pickled cherry peppers, stemmed, seeded and thinly sliced
One 12-ounce can evaporated milk 2 teaspoons Dijon mustard
4 ounces sharp yellow Cheddar, freshly grated
2 ounces pepper jack cheese, freshly grated
2 ounces blue cheese, crumbled
2 teaspoons cornstarch
Instructions: Put the tenderloin on a parchment-lined baking sheet and freeze for 1 hour. Flip the tenderloin and freeze for another hour. Use a very sharp knife to slice the meat as thinly as possible. Roast the poblano directly over an open flame, turning regularly, until blistered and blackened all over, about 5 minutes. Put in a bowl, cover with a kitchen towel and let cool for at least 10 minutes. Rub off the blackened skin, remove the stem and seeds and slice into 1/4-inch strips. Heat a cast-iron griddle over medium-high heat on one side and medium-low heat on the other side. On the cooler side, drizzle with olive oil, add the onions and cook, stirring occasionally, until tender and beginning to char, 5 to 7 minutes. Add the roasted poblano to the onions and cook for another 3 minutes. Sprinkle the meat with a generous amount of salt and pepper. Drizzle the hot side of the grill pan with olive oil, then lay the meat in a single layer, in batches if necessary. Cook very quickly on the first side, about 1 minute. Flip and cook on the other side, another minute or so. Repeat the process until all the meat is cooked. Reserve in a bowl along with the onions and pepper until you are ready to serve. Heat both sides of the griddle over medium-high heat and oil lightly. Arrange the tortillas in a single layer on the griddle and heat about 30 seconds per side, then wrap in a clean kitchen towel to keep warm. To build the tacos: In a warm tortilla, layer some meat, spoon on a couple of tablespoons of Cheese Sauce, add a few of the pepper and onions and top with the pickled cherry peppers. Set a medium saucepan over low heat. Add the evaporated milk and Dijon and whisk together until uniform and smooth. Toss the Cheddar, pepper jack and blue cheese with the cornstarch in a bowl until totally coated. Whisk the cheese mixture into the milk mixture and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Keep warm over low heat until ready to use. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 64626,"Mediterranean Grilled Whole Snapper with Fennel and a Pernod Butter Sauce 1 whole red snapper, about 3 pounds, gills, gut and scales removed Salt and freshly ground black pepper 2 heads fennel 6 sprigs thyme 2 sprigs oregano 1 lemon, thinly sliced 2 tablespoons extra-virgin olive oil 1/4 cup water 1 lemon, juiced 1 tablespoon Pernod Reserved fennel leaves, from above 6 tablespoons butter, in pieces Salt and freshly ground black pepper Instructions: Preheat the grill to high. Rinse the snapper in clean water. Pat dry with paper towels or a clean kitchen towel. Remove any large fins with sharp kitchen shears. Season the inside of the fish with salt and pepper. Remove the leafy green tops from the fennel heads. Using the greens from 1 of the fennel heads, stuff the inside of the fish. Reserve the fennel bulbs and the remaining greens. Add the thyme and oregano and press closed. Make 3 diagonal slices on each side of the fillet. Cut down to the bone. Insert 1 lemon slice into each slit. Brush the whole fish with olive oil and season with salt and pepper. Clean the surface of the grill with a grill brush. Brush the surface of the hot grill with olive oil. Place the stuffed red snapper on the preheated grill at a 45 degree angle and cook for about 10 minutes or until the fish easily lifts off the grill. With 2 spatulas, carefully turn 90 degrees and continue to cook another 5 minutes. Turn fish and cook the other side to desired doneness, at least another 10 minutes. Do not overcook. Meanwhile, cut the reserved fennel bulbs into 1/4-inch slices. Drizzle with olive oil and place on the grill. Grill until tender and golden brown, about 4 minutes per side. Remove to a platter and keep warm. For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining reserved fennel leaves, remove the tender inner leaves and chop finely. You should have about 1/4 cup chopped fennel. Set aside. Remove the water/lemon mixture from the heat and whisk in the butter, a few pieces at a time. When the butter is incorporated, add the chopped fennel leaves and whisk well. Season, to taste, with salt and pepper. When the fish is cooked and the flesh is opaque and lifts easily from the bone, carefully remove using 2 sturdy metal spatulas and place on a platter. Serve the fish with some of the Pernod butter sauce and grilled fennel. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]

" 64627,"Tuscany Individual Pizzas 1/4-ounce active dry yeast (1 package) 3/4 cup warm water (105 to 115 degrees) 1 3/4 cups unbleached flour 1/2 cup semolina (durum wheat) 1 teaspoon sugar. 1 teaspoon salt 1 tablespoon extra virgin olive oil Instructions: Place a pizza stone on the bottom rack of oven and preheat to 500 degrees F. for 45 minutes to 1 hour. Dissolve the yeast in the warm water and let stand for 10 minutes. Traditional method: Put 1 1/2 cups of the flour, semolina sugar and salt in a large mixing bowl. Stir to combine. While stirring with a wooden spoon slowly add the yeast mixture until combined. Add the olive oil and continue stirring until the mixture forms a loose ball, adding the remaining 1/4 cup of flour if necessary to form a ball that is not sticky. On a lightly floured board knead the dough for 3 to 5 minutes until the dough is smooth and consistent in texture. Food Processor method: With the metal blade inserted, put the flour, semolina, sugar and salt into the work bowl. With the motor running, pour the yeast mixture through the feed tube and process for 30 to 45 seconds or until the dough pulls away from the sides of the bowl. Add the olive oil through the feed tube and continue to process for 1 minute. The dough should have formed a ball. Turn the dough onto a lightly floured surface and knead briefly with flour until it is not sticky. Both methods continue: Form the dough into a ball and put in a bowl that has been lightly coated with olive oil. Cover the bowl with a damp towel and put it in a warm place until doubled in size, about 1 hour. Roll the dough on a lightly floured surface into a cylinder and cut into 6 equal pieces. Roll each piece into a ball and place on a lightly floured platter. Cover with a damp towel. Using a rolling pin, roll one ball into a circle. Garnish the pizza as desired. Place directly on pizza stone and bake for approximately 4 minutes (Check after 3 minutes) until ready. Continue creating individual pizzas. La Margherita Pizza toppings: Top the pizza with a tomato puree made up of peeled tomatoes (use canned tomatoes when good quality fresh are unavailable), olive oil, oregano and a pinch of salt. Sprinkle with grated Mozzarella cheese and lightly drizzle olive oil over the pizza. Add salt and pepper for taste. La Napoletana Pizza toppings: Top the pizza with tomato puree and sprinkle with capers, mozzarella cheese and top with anchovies. Lightly drizzle olive oil over the pizza. Additional Toppings to add as you wish: Italian Ham, Peccorino Romano Cheese, Red and yellow bell peppers, olives, onions, fresh basil and mozzarella cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 64628,"Grilled Shrimp on Taro Chip 3 to 4 finely minced garlic cloves 1/2 cup extra-virgin olive oil Salt Fresh cracked black pepper 2/3 cup minced green onions 1/2 to 3/4 cup white wine 1 tablespoon lime juice 2 pounds (21/25 count per pound) tiger shrimp, peled and divined Skewers, soaked in water for 30 minutes 1 to 2 peeled taro root (2 inches in diameter) 3 cups vegetable oil 2 1/4 cups small dice tomatoes 2 cups small dice avocado 1/4 cup chopped cilantro leaves 1 tablespoon lemon juice Instructions: For Shrimp: Preheat a grill to high. In a large bowl, combine garlic, olive oil, salt, pepper, green onions, white wine, and lime juice to make a marinade. Place shrimp in the marinade and marinate for 10 to 15 minutes. Remove shrimp from marinade and thread onto skewers. See Cook's Note* Place shrimp on a hot grill for 1 1/2 to 2 minutes on each side, or until they turn pink. Do not overcook. Remove from the grill and remove the shrimp from the skewers. For Taro chip: Place a 10-inch straight-sided saute pan over medium high heat. Add the oil and heat until it reaches a temperature of 350 degrees F. Slice taro root thinly, a little thicker than a potato chip. It is easiest to do this on a mandoline. Once oil is up to temperature, fry the sliced taro root until lightly golden brown, about 2 minutes. Drain on a paper towel, salt, and set them side. For Salsa: Combine tomatoes, avocado, cilantro, and lemon juice in a bowl. Gently fold together. Season, to taste, with salt and pepper. To assemble, place 1 shrimp on top of a taro chip and garnish with 1/4 teaspoon of salsa. Arrange on a platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64629,"Caramel Fudge Cake 1 (12.25 oz.) jar Smucker's? Caramel Spoonable Ice Cream Topping 1 cup coarsely chopped pecans Crisco? Original No-Stick Cooking Spray 1 (18.25 oz.) package Pillsbury? Devils Food Cake 1 (14 oz.) package caramels, unwrapped 1/2 cup butter or margarine 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk Instructions: HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray. PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes. MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture. BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 64630,"Chicken Spinach Soup with Rice and Lemon 1 pound boneless, skinless chicken thighs 1 bag (10 ounces) pre-washed spinach, stemmed as needed 1 medium zucchini, cut into medium dice 1/2 cup long- or medium-grain white rice 3 tablespoons juice from a medium lemon Instructions: Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64631,"Portuguese Rice Pudding 1/3 cup currants 1/4 cup ruby Port 1/2 cup short round rice, such as Paella rice or Risotto rice (Arborio) 3- 3 1/2 cups milk 2 cinnamon sticks Grated zest of 2 lemons 1/2 teaspoon salt 1/4 cup brown sugar 1 tablespoon unsalted butter 1/2 teaspoon ground cinnamon plus more for garnish Instructions: Combine currants and Port in a small bowl and set aside to plump. Wash and drain the rice. Place in a large saucepan with plenty of water to cover. Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch the rice. Drain rice in a colander, rinse with warm water, drain again and set aside. While rice is cooking, place 3 cups milk in a medium heavy bottomed saucepan, add cinnamon sticks, lemon zest, and salt. Bring to a simmer over medium heat. Turn off heat and let infuse until rice is ready. Place rice in another medium heavy bottomed saucepan, and ladle in 1 cup warm milk. Stir well with a wooden spoon, then turn on the lowest possible heat and cook gently, stirring occasionally, until milk is absorbed. Ladle in 1/2 cup warm milk, stir, and cook until absorbed. Continue in this manner until you have used up all the milk (remove and discard the cinnamon sticks). With the last 1/2 cup of milk, stir in also the sugar, butter, ground cinnamon, and the plumped currants in Port. When the last addition of milk has been absorbed, turn off the heat and evaluate the consistency against your personal rice pudding preferences, bearing in mind it will be thicker when chilled. Add 1/4 cup to 1 cup additional milk (cold is fine) as desired. Turn pudding out into a medium serving dish or divide between six individual serving dishes and decorate top with ground cinnamon. Portuguese rice pudding is cooked entirely on top of the stove in a risotto like manner. It traditionally is thickened and enriched further with egg yolks, but has a voluptuous texture even without them, and is lower in fat. Stir the rice frequently but NOT constantly because it can become too gummy. The classic Portuguese seasonings are lemon and cinnamon, but not vanilla. Use ground cinnamon to decorate the top; easiest way is sifting through a doily. Port, or Porto, comes from Portugal and is considered one of the great dessert wines of the world. It is a fortified wine, meaning that brandy is added. Most Port is made from red grapes and is served after the meal. Ruby Port is full, fruity and young; tawny ports have been aged in casks and are mellower. One can also find white Port, which is made from white grapes, and is drunk before the meal. ","[Porto, Tawny Port, Moscato, Vin Santo]

" 64632,"Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish 1 cup soy sauce 2 tablespoons peanut oil 2 tablespoons finely chopped fresh ginger 4 cloves garlic, finely chopped 1 tablespoon coarsely ground black pepper 4 boneless chicken breasts Salt 2 tablespoons peanut oil 1 tablespoon red curry paste 2 tablespoons soy sauce 1 cup coconut milk 2 tablespoons fresh lime juice 2 tablespoons smooth peanut butter Salt and freshly ground pepper 1/4 cup chopped peanuts 1/4 cup chopped pistachios Salt and pepper 8 blue corn tortillas, (6-inches each) 1/2 cup grated Monterey Jack cheese 1/2 cup grated white cheddar cheese 1/2 red onion, finely sliced 1/4 cup finely chopped cilantro Cilantro, for garnish Instructions: For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add the chicken breast and turn to coat. Cover and marinate in the refrigerator for at least 4 hours. Heat a large grill pan over high heat until smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through. Let rest 5 minutes, slice each breast on the bias into 6 slices. For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes. Season with salt and pepper to taste. For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper. To Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to form a half moon and brush the tops with peanut oil. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64633,"Ricotta Cheesecake 6 large eggs 2/3 cup sugar 2 teaspoons pure vanilla extract Two 15-ounce containers whole-milk ricotta cheese 2 teaspoons grated lemon zest Confectioners' sugar for dusting Instructions: Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food processor. Add the sugar and vanilla to the work bowl of the food processor and process until thick and light yellow, about 1 minute. Add the ricotta and zest and process until smooth, another 30 seconds. Scrape the mixture into the other large bowl. Beat the whites on high speed with the mixer until they hold stiff peaks. Fold the whites into the ricotta mixture and scrape into the prepared pan, smoothing the top with the spatula. Bake until the cake is deep golden brown and the sides begin to pull away from the pan, about 1 hour and 20 minutes. Transfer to the rack to let cool completely. Cover with plastic wrap and refrigerate until serving, at least 6 hours and up to 1 day. To serve, release the sides of the springform pan, dust with confectioners' sugar using the strainer, and cut into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64634,"Healthy Guacamole 3 avocados Salt Pico de Gallo, recipe follows Tortilla chips, for serving 3 yellow or red onions 12 Roma tomatoes (slightly under ripe is fine) 2 cups fresh cilantro leaves 2 to 3 jalapenos 1 lime Salt Instructions: Halve the avocados lengthwise. Remove the pit and dice the flesh inside the shell. Squeeze the diced avocado into a bowl. Next, sprinkle on some salt and mash away with a fork until you get the avocado to the consistency you want. Now throw on a big pile of Pico de Gallo and stir together gently. Always test the guacamole with tortilla chips so you'll get a more accurate gauge of the salt content. Dice up equal quantities of onion and tomato. Roughly chop the cilantro. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 64635,"Wok Fried Ahi Poke Salad 1 pound Ahi (tuna), cubed 1 tablespoon red Hawaiian salt (or substitute kosher salt) 1 tablespoon kukui nuts (or substitute macadamia nuts), chopped 1/2 cup fresh ogo (seaweed), chopped fine 1/4 cup green onions, chopped 3/8 cup Roma tomatoes, diced 1 tablespoon Shoyu (Japanese soy sauce) 2 tablespoons miso paste 2 tablespoons rice vinegar 2 tablepsoons Mirin (rice wine) 2 tablespoons Shoyu (Japanese soy sauce) 1 teaspoon garlic, grated 3/8 teaspoon ginger, grated 2 tablespoons salad oil, such as canola Salad garnish: butterhead lettuce, bean sprouts, and julienne red peppers Instructions: Combine all Ahi Poke ingredients and set aside. Combine all vinaigrette ingredients and set aside. In a lightly oiled hot wok, quickly cook the Ahi Poke in small batches. Toss with the miso vinaigrette. Place the lettuce leaves on four plates. Spoon the Ahi poke into the lettuce leaves. Garnish with the bean sprouts and red pepper. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 64636,"Fresh Fruit Salad 1 cantaloupe, flesh removed with melon baller or cut into chunks 1 honeydew, flesh removed with melon baller or cut into chunks 1 pineapple, cut into chunks 1 quart strawberries, tops removed 1/4 cup orange juice Instructions: Combine fruit in large bowl. Drizzle in orange juice. Serve. ","[Chardonnay, Moscato, Sauvignon Blanc]" 64637,"Herb Vinaigrette 1/4 cup white wine or champagne 1 to 3 teaspoons Dijon mustard 1 teaspoon kosher salt Freshly ground black pepper to taste 2/3 cup extra-virgin olive oil 2 tablespoons minced herbs, such as tarragon, chives, and/or parsley Instructions: In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 64638,"Mixed Herb Pesto Penne 1 cup fresh basil leaves 1/2 cup fresh flat-leaf parsley leaves 1/3 cup grated Parmigiano-Reggiano 1/4 cup fresh mint leaves 1/4 cup pine nuts About 2 tablespoons fresh thyme leaves 2 cloves garlic, grated or made into a paste Juice of 1/2 lemon Salt and freshly ground pepper About 1/2 cup EVOO 1 pound penne pasta 1 small russet potato, peeled and diced into 1/4-inch cubes 1/3 pound haricots verts, trimmed and cut into thirds Instructions: Place the basil, parsley, cheese, mint, pine nuts, thyme, garlic and lemon juice in a food processor and season with salt and pepper. Turn the processor on and add the EVOO in a slow stream, blending until a thick sauce forms. Transfer to a large bowl. Bring a large pot of salted water to a boil. Add the pasta and cook for 6 minutes. Add the potatoes and cook for 1 more minute. Add the haricots verts and cook until the pasta is al dente, 2 to 3 more minutes. Reserve 1 cup of the cooking water and add it to the pesto. Drain the pasta, then add it to the bowl with the pesto and toss to coat. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 64639,"Mushroom Empanadas 3 tablespoons unsalted butter 1 onion, diced 1 garlic clove, minced 1 pound white or oyster mushrooms, cleaned and roughly chopped 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 chiles de arbol, stemmed, seeded and finely ground, or 1/2 teaspoon cayenne pepper 1 bunch epazote or parsley, leaves only, roughly chopped 1 recipe Corn Tortilla Dough, recipe follows 1 cup grated cheese mix (see Note) 4 cups vegetable oil, for frying Salsa 1 cup shredded cabbage 1 cup crema, recipe above, creme fraiche or sour cream 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: Melt 2 tablespoons of the butter in a medium skillet over medium heat. Saute the onions until they just begin to brown. Then stir in the garlic and cook until the aroma is released, about 1 minute longer. Add the mushrooms, salt, pepper and arbol chiles. Continue cooking until the mushrooms soften, 5 minutes. Stir in the epazote or parsley and briefly cook just to release its flavor, about a minute. Set aside to cool. Divide the corn tortilla dough into 16 equal balls and flatten to 1/4-inch thick, 3-inch circles Divide the cooled mushroom mixture into 16 portions. Lightly coat one side of each tortilla with the remaining softened butter. Place the mushroom mixture in the center and top with 1 tablespoon of the grated cheese mixture. Fold over to enclose and pinch the edges together tightly to seal. Refrigerate, covered with plastic wrap, a minimum of 30 minutes or up to 2 days. Pour the oil into a medium saucepan and place over medium high heat. When the oil is hot, fry the empanadas, a few at a time, until they color slightly and rise to the surface, about 7 minutes. Transfer to paper towels to drain. To serve, split each empanada open along the seam and garnish with 1 tablespoon each salsa, cabbage, crema, creme fraiche or sour cream. Serve hot. Note: Use a mixture of equal parts of the following cheeses: Mexican Manchego (substitute Monterey Jack or Muenster if unavailable), Anejo (substitute Romano or dried feta), and Panela (substitute ricotta or dry cottage cheese). Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64640,"Chocolate Filled Almond Macarons 2 ounces finely chopped milk chocolate 1 tablespoon unsalted butter 1 tablespoon heavy cream 1/2 teaspoon vanilla extract Pinch kosher salt 1 cup confectioners' sugar 1/2 cup whole blanched almonds, very finely ground 2 to 4 drops liquid neon food coloring, such as McCormick, optional 2 large egg whites, at room temperature Pinch kosher salt 2 tablespoons granulated sugar 1/4 teaspoon pure almond extract Instructions: For the ganache: Combine the chopped chocolate and butter in a heatproof bowl set over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring occasionally, until melted and smooth. Stir in the cream, vanilla and salt, and then remove from the heat. Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes.
For the cookies: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Using a small glass or cookie cutter (1 1/4 to 1 1/2-inch wide), trace 15 circles on each piece of parchment paper, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about 1/4-inch wide.
Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with the whisk attachment of a hand-held electric mixer). Whip on medium-low speed until frothy, and then add the granulated sugar. Increase the speed to medium-high and whip until very soft peaks form. Add the almond extract and a few drops of food coloring if using. Whip until stiff peaks form. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one.
Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip.
Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes. Bake, 1 sheet at a time, until the macarons are slightly crisp and the bottoms release from the parchment paper, about 15 minutes, rotating the sheet halfway through the baking time. Cool on the sheet 5 minutes, and then peel off the cookies and cool completely on a wire rack.
To assemble the cookies, spread a thin layer of the chocolate ganache on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the ganache to the rims.
TIP: The weight of the batter in the pastry bag will force some of the batter out. To stop this, you can stick a mini marshmallow at the end of your pastry tip to block to the batter from running out the end. TIP: You can use store-bought almond meal in place of the whole almonds. Sift 2/3 cup with the confectioners' sugar and, if necessary, grind the larger chunks and sift until a tablespoon or less of larger chunks remain in the sifter.
TIP: You can also spoon the batter onto the parchment lined baking sheets. The cookies may not be as perfectly round but will still taste great. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 64641,"Hot Apple-Ginger Toddy 6 oz. ginger-infused apple cider Thin slice of fresh ginger or one piece of crystallized, candied ginger 1 tsp. honey 2 oz. bourbon (Maker's Mark or Jim Beam are preferred) Slice of lemon Instructions: First - Ginger-infuse the cider: Peel and chop the ginger. Bring apple cider to a boil in a nonaluminum pot. Add several slices of cut and peeled ginger when cider boils. Turn heat off and steep for 30 minutes. Puree this mixture in a blender and strain through cheesecloth. Refrigerate until ready to use. Second - Make the ginger toddy: Heat the ginger-infused cider, but do not boil. Add bourbon. Stir in honey. Pour into a coffee mug. Garnish with lemon and ginger slice (or use crystallized ginger). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64642,"Turkey Tetrazzini 4 tablespoons (1/2 stick) butter 4 cloves garlic, minced
1 pound white mushrooms, quartered
1 cup dry white wine
1/2 teaspoon salt, plus more 1/2 teaspoon black pepper, plus more 1/4 cup flour
4 cups turkey or chicken broth, plus more if needed One 8-ounce package cream cheese
3 cups leftover Thanksgiving turkey, shredded or diced
1 1/2 cups frozen green peas
1 cup grated Monterey Jack cheese
1 cup finely chopped black olives
1/2 cup grated Parmesan 4 slices bacon, fried and chopped
12 ounces thin spaghetti, broken in half and cooked
1 cup panko Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large pot over medium heat and add the garlic. Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes. Sprinkle the flour all over, then stir to combine. Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes. Add the cream cheese and stir until it mixes in. (Don't worry if it seems a little lumpy at first. That will go away!) Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon. Stir until everything is well combined, then add salt and pepper to taste. Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth. Pour the whole shebang into a large casserole dish and even out the surface. Sprinkle on the panko breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes. Serve it to hearty appetites! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 64643,"Herbed Bread Pudding 6 eggs 1 cup milk 1 cup heavy cream 3/4 cup finely grated gruyere cheese Pinch cayenne pepper Kosher salt 1/4 cup finely chopped fresh herbs (I like a mixture of parsley, oregano and chives) 3 cups day-old bread, some of the crusts removed (if you are a crust person leave it all) and cut into 1/2-inch chunks Nonstick cooking spray Instructions: Preheat the oven to 325 degrees F.
In a large bowl, beat the eggs to a homogeneous mixture. Whisk in the milk, cream, gruyere and cayenne. Sprinkle the mixture with salt. Toss in the herbs and bread and let sit for 1 hour. Spray the muffin tin with nonstick spray and divide the cream-bread mixture into 6 individual portions. Place the muffin tin on a sheet tray and bake for 30 to 35 minutes. Check halfway through the baking process and rotate the tray.
Let the puddings rest for 10 minutes before serving. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64644,"Sweet-and-Spicy Baby Back Ribs 1/3 cup rice vinegar (not seasoned) 3 1-pound racks baby back pork ribs Juice of 1 lemon Kosher salt and freshly ground pepper
1/2 cup lager-style beer 4 tablespoons unsalted butter 8 cloves garlic, thinly sliced 1 tablespoon chipotle cl powder 1 cup Thai sweet cl sauce (such as Mae Ploy) 2 tablespoons packed light brown sugar Instructions: Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour. Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the cl powder and cook 1 minute. Stir in the cl sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes. Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes. Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss. Photograph by Anna Williams ","[Pinotage, Zinfandel, Tempranillo, Garnacha]" 64645,"Fried Ice Cream 2 tablespoons salted butter 1 cup cornflakes cereal, crushed
1 tablespoon sugar
1/8 teaspoon ground cinnamon
Pinch kosher salt
3 scoops ice cream of your choice (vanilla, strawberry, pistachio)
Canned whipped cream, for serving
1 tablespoon rainbow sprinkles
3 maraschino cherries with stems
Instructions: Melt the butter in a nonstick skillet over medium heat. Add the crushed cornflakes and toast until golden, about 5 minutes. Remove the skillet from the heat and stir in the sugar, cinnamon and salt. Allow to cool slightly. Scoop the ice cream into a bowl or bowls, and spoon over generous quantities of the fried cornflake crumbs. Top with some whipped cream, sprinkles and maraschino cherries. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 64646,"The Green Acre Grilled Cheese 2 tablespoons extra virgin olive oil 1 large red bell pepper, sliced about 1/8\ thick 1 red onion, sliced about 1/8\ thick 6 ounces cremini mushrooms, sliced about 1/8\ thick Salt and pepper 8 tablespoons butter, at room temperature, divided 8 ounces fresh spinach leaves 1 shallot or small yellow onion, minced 1 tablespoon flour 1 cup whole milk Pinch of ground nutmeg Pinch of ground cayenne pepper 2 tablespoons Dijon mustard 8 slices rye bread or 4 seeded rye rolls, split 8 slices Wisconsin Gouda cheese Roasted peppers, optional Instructions: Preheat oven to 400 degrees F. Heat an oven-safe skillet over high heat. Add olive oil, red pepper, and onions. Saut 3 minutes. Add mushrooms and saut additional 3 minutes. Season with salt and pepper. Place skillet in oven and roast 15-20 minutes. Heat a saut pan over medium-high heat. Add 1 tablespoon butter, a splash of water, spinach, and a pinch of salt and pepper. Cook just until spinach is wilted. Reserve. For bchamel sauce: Heat saucepan over medium heat. Add 1 tablespoon butter and minced shallot or onion. Season with salt and pepper; stir for about 3 minutes, or until translucent. Add flour and stir to coat. Stir in the milk, a little at a time to avoid lumping. Add nutmeg and cayenne and bring to a low simmer, stirring often to keep from sticking. Cook at least 10 minutes; stir in mustard and let stand off heat. Heat skillet or saut pan over medium heat. Butter one side of each bread slice or roll and place 4 slices, butter-side down, in pan. Top with slice of Gouda, 2 tablespoons spinach, and 1/2 cup of peppers-onions-mushrooms. Top with 2 tablespoons of the bchamel sauce, another slice of Gouda, and a slice of rye, butter-side up. Grill to melt the cheese and toast the bread to golden brown, flipping sandwiches once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64647,"Barbecue Pumpkin Seeds 1 pumpkin Olive oil, for tossing Kosher salt Brown sugar Chipotle cl powder Ground cumin Instructions: Preheat the oven to 300? F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Separate the seeds from the stringy pump, rinse the seeds in a colander under cold water, then shake dry. Don\u2019t blot with paper towels; the seeds will stick. Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out. Toss the seeds with olive oil, salt, brown sugar, cl powder and cumin. Return to the oven and bake until crisp and golden, about 20 more minutes. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 64648,"Zia Franca's Roasted Peppers 2 red peppers 3 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 1/4 cup capers 1/2 cup black olives Bunch fresh Italian parsley, chopped 1/2 cup bread crumbs Instructions: Place the peppers in an oven or on a barbecue and roast until they are soft and charred. Let the peppers rest in a paper bag for 10 minutes, allowing the steam from hot peppers to loosen the charred skin. Remove the peppers from the bag, and peel off the skin and discard. Remove the seeds and cut into 1/4-inch strips. In a large saucepan, heat the extra-virgin olive oil and the garlic. Add the capers, black olives, and pepper strips. Cook for a few minutes more, and season with salt. Sprinkle with the parsley and bread crumbs, and stir well. Remove the garlic, and let rest for 15 minutes before serving. ","[Ros, Vermentino, Gavi, Albari?o]" 64649,"Lamb and Tapenade Sandwiches 3/4 cup Easy Olive Tapenade, recipe follows 3/4 cup mayonnaise 1 (1 pound) loaf country-style French or Italian bread, such as Pugliese 1 1/2 to 2 pounds rare roasted leg of lamb, thinly sliced Kosher salt Freshly ground black pepper, to taste Two or three handfuls arugula 8 ounces mixed olives, pitted and minced 3 garlic cloves, minced 1 tablespoon minced fresh Italian parsley 1 tablespoon minced fresh basil 1 minced anchovy fillet 1 tablespoon salted capers, rinsed and dried 2 teaspoons minced lemon zest Freshly ground black pepper, to taste 2 to 3 tablespoons extra virgin olive oil Instructions: In a small bowl, mix together the tapenade and mayonnaise. Set it aside. Cut the loaf of bread in 1/2 lengthwise and spread tapenade mayonnaise over the cut sides of both pieces. Arrange the sliced lamb on the bottom piece of the bread and season it with salt and pepper. Scatter the arugula over the lamb, and set the top half of the bread on top of the lamb and press down gently. Cut crosswise into individual servings and either serve immediately or refrigerate, tightly wrapped in wax paper, until ready to serve. To Drink: A Russian River Valley pinot noir, such as Moshin or Gary Farrell Allen Vineyard, is the best choice. In a small bowl, toss together the olives and garlic. Add the parsley, basil, anchovy, capers, and lemon zest, mix together, season generously with black pepper, thin with olive oil, and set aside for 30 minutes before serving. The tapenade will keep in the refrigerator for a day or two, after which time its flavors will deteriorate. You can make this tapenade using almost any olive, including the mixed olives sold at the olive bars common in upscale markets these days. If you select the olives yourself, try a mix of kalamatas, picholines, cracked green, and California black. Salted capers are available in good delis and markets. Yield: about 1 cup ","[Pinot Noir, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64650,"Brown Butter Green Beans 1 head garlic 1 tablespoon olive oil 1 stick unsalted butter 2 shallots, thinly sliced 2 pounds green beans, cleaned and blanched 1/2 cup sliced almonds, toasted Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F Cut off the top of the garlic head and discard. Put the garlic on a square of aluminum foil and drizzle with the olive oil. Wrap the foil around the garlic, put in the oven and roast for 50 minutes. Remove from the oven and set aside to cool to room temperature. Once cooled, remove the garlic from the foil and squeeze the garlic head, cut side down, over a small bowl until all of the roasted garlic cloves pop out. Mash the pulp with a fork and set aside. In a large skillet over medium-high heat melt the butter and cook until it begins to foam, turn light brown and acquire a nutty aroma. Turn the heat to low, add the shallots, and cook for 2 minutes. Add the green beans, roasted garlic, and almonds, and season with salt and pepper, to taste. Transfer the beans to a serving bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64651,"Mushroom and Beef Blended Burgers for the Grill 4 ounces sweet potato, peeled and diced (from 1/2 small sweet potato) 4 ounces cremini mushrooms, trimmed and quartered
1 pound ground beef (20 percent lean)
1 large egg, lightly beaten
2 teaspoons cornstarch
Kosher salt and freshly ground black pepper
1 bunch scallions (about 6 small)
1 medium poblano, halved lengthwise, stem and seeds removed
1 tablespoon canola oil, plus more for the grill grates
4 seeded hamburger buns, split
4 slices pepper jack cheese (about 2 ounces)
1/3 cup mayonnaise
Finely grated zest and juice from 1/2 lime
1/4 cup pickled jalapeno slices
4 pieces green leaf lettuce
Instructions: Preheat a grill for medium-high heat. Pulse the sweet potato in a food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses. Transfer to a large bowl. Pulse the mushrooms in the food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 8 pulses. Add to the sweet potato along with the ground beef, egg, cornstarch, 1 teaspoon salt and a few grinds of pepper, then mix with your hands until combined. Form the meat mixture into 4 patties, each about 4 inches in diameter. Season each side with a good pinch of salt and a few good grinds of pepper; set aside.
Toss the scallions and poblano with the oil. Grill the scallions until lightly charred, turning halfway through with grilling tongs, 1 to 2 minutes. Transfer to a cutting board. Grill the poblano, turning occasionally, until charred all over and tender, about 8 minutes. Transfer to cutting board. Grill the hamburger buns until lightly toasted and have some grill marks, about 30 seconds. Transfer to a serving platter.
Brush the grill grates with some oil. Place the patties on the grill and cook, undisturbed (and with the grill uncovered), until the first side has developed nice grill marks, 3 1/2 to 4 minutes. Carefully flip the burgers with a metal spatula and continue to cook until well browned all over, about 2 minutes more. Top each burger with 1 slice of cheese, then cover and cook until the cheese has melted and the burger has reached medium doneness, about 1 minute more. Transfer to the bottom bun halves.
Thinly slice the scallions and place in a small bowl. Stir in the mayonnaise, lime zest and juice, a good pinch of salt and a few grinds of pepper. Spread the mixture on the top bun halves. Thinly sliced the poblano, then divide among the burgers. Top evenly with the pickled jalapenos and lettuce. Sandwich with the top bun halves.
","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 64652,"Seafood Clambake 3 tablespoons Miss Brown\u2019s House Seasoning, recipe follows 1 1/2 pounds baby multicolor fingerling potatoes 1 pound smoked sausage (I like Roger Wood), thinly sliced 3 ears corn, shucked, each cut crosswise into 4 pieces 1 pound mussels, scrubbed and debearded 24 littleneck clams, scrubbed 2 lemons, halved 1 red onion, cut into wedges 4 to 6 lobster tails (1 per person) 1 pound medium shrimp, peeled and deveined (tails left on) 1 stick (8 tablespoons) unsalted butter, sliced 1 cup dry white wine 1 1/4 cups ketchup 3 tablespoons prepared horseradish 2 tablespoons Worcestershire sauce 2 tablespoons fresh lemon juice 2 cloves garlic, minced 1 tablespoon vodka 1 tablespoon hot sauce 1/4 teaspoon celery seeds 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground pepper Instructions: For the clambake: Preheat a grill or prepare coals in a fire pit with a grill grate to high heat. Combine 8 cups water and the House Seasoning in a large, deep roasting pan. Add the potatoes and sausage. Place on the grill grate, cover with foil and bring the water to a boil. Let boil 6 minutes. Add the corn, mussels, clams, lemons and onions. Cover and cook for 10 minutes. Add the lobster tails and shrimp. Dot the top with the butter and pour the wine over the top. Cover and cook until the corn is tender and all the seafood is done, about 5 minutes. Meanwhile, make the Bloody Mary Cocktail Sauce: Stir together the ketchup, horseradish, Worcestershire, lemon juice, garlic, vodka, hot sauce and celery seeds in a medium bowl. Serve the seafood clambake with the cocktail sauce and the white wine-butter pan sauce. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64653,"Savory Chocolate Napoleon Bittersweet chocolate, tempered 1 pound cream cheese, softened 3 tablespoons chopped fresh chives 1 teaspoon paprika Pinch salt Pinch pepper Instructions: Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares. Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined. Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64654,"Grilled Mini Peppers 12 red and yellow mini peppers Instructions: Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 64655,"Lasagna Marinara Rolls 2 tablespoons extra-virgin olive oil 1/2 cup diced pancetta (about 2 ounces) 1 large Spanish onion, diced Kosher salt 2 cloves garlic, smashed Pinch of red pepper flakes 2 28-ounce cans San Marzano plum tomatoes Kosher salt 1 16-ounce box lasagna noodles 4 cups ricotta cheese 2 tablespoons grated pecorino cheese 1/2 cup grated parmesan cheese 3/4 pound mozzarella cheese, shredded (about 3 cups) 2 large eggs 5 sprigs fresh thyme, leaves roughly chopped Instructions: Make the sauce: Pour the olive oil into a large pot, add the pancetta and cook over medium-high heat until golden brown, 4 to 5 minutes. Add the onion, season generously with salt and cook until soft but not browned, 6 to 7 minutes, stirring frequently. Add the garlic and red pepper flakes and cook 2 to 3 minutes, stirring. Pass the tomatoes through a food mill (or puree in a food processor) and add to the pot. Fill one of the empty tomato cans with about 2 1/2 cups water, add to the pot and season generously with salt. Simmer 2 to 3 hours, stirring occasionally. Taste frequently and season with salt as the sauce simmers-tomatoes take a lot of salt. Make the lasagna: Preheat the oven to 375. Bring a large pot of generously salted water to a boil (the water should taste like the ocean). Add the lasagna noodles and cook until al dente, about 10 minutes. Fill a bowl with salted ice water. Remove the pasta from the boiling water and transfer to the ice water to stop the cooking. Mix the ricotta, pecorino, 1/4 cup parmesan, 1 1/2 cups mozzarella, eggs, thyme and 2 teaspoons salt in a bowl. Drain the pasta and place on a clean towel in a single layer. Coat the bottom of a 9-by-13-inch baking dish with a ladle or two of sauce. Spread 3 heaping tablespoonfuls of the cheese filling down the center of each lasagna sheet; roll up the sheet (but not too tightly or the filling might ooze out). Place seam-side down in the baking dish, leaving a little room between each roll. Cover with 3 to 4 cups sauce and sprinkle with the remaining 1/4 cup parmesan and 1 1/2 cups mozzarella. Bake, uncovered, until the lasagna bubbles around the edges and the cheese melts, about 1 hour. Let rest 10 minutes, then serve with extra sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 64656,"Decadent Brownie Pops 2 (11 1/2-ounce) bags milk chocolate morsels (recommended: Nestle or Hershey's) 1 recipe Decedent Brownies, at room temperature, recipe follows Various toppings: chopped peanuts, coconut flakes, mini chocolate chips, sprinkles, etc. 1 1/4 sticks unsalted butter, plus more, softened, for pan 1 cup unsweetened natural cocoa powder 1/2 teaspoon fine sea salt 1 1/3 cup sugar 1 1/4 teaspoon pure vanilla extract 2 eggs, at room temperature 2/3 cup all-purpose flour 1 1/2 cups semisweet chocolate chips Instructions: Melt the chocolate in a heatproof bowl over simmering water. Dip 1 candy/lollipop stick into the melted chocolate (this will help the brownie adhere better to the stick). With clean hands, or wearing rubber gloves, scoop out 1 heaping tablespoon of brownie. Mold the brownie onto the stick, making sure the brownie is somewhat secure. Carefully dip/paint each stick individually with melted chocolate with the help of a spoon, allowing some of the chocolate to get onto the stick. This will act as glue and keep the pop from falling apart when you bite into it. Dip into different toppings, as desired. Place onto a parchment-lined baking sheet. Once all the pops are finished, place into the refrigerator for about 30 minutes to set. Preheat your oven to 325 degrees F. For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water. While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore. While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well. Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands. Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes. Let them cool completely on a rack or a dishtowel on your counter. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 64657,"Orange-Ginger Fried Wontons Vegetable oil, for shallow frying 1 generous tablespoon orange marmalade 1 tablespoon grated fresh ginger 2 ounces cream cheese, softened 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 12 wonton wrappers Confectioners' sugar, for dusting Instructions: In a heavy-bottomed, straight-sided, medium saute pan, add enough oil to reach at least 1-inch up the sides. Heat over medium-high heat. In a small bowl, mix together the orange marmalade, ginger, cream cheese, cinnamon, and salt until very well blended. Fill each wonton with a rounded teaspoon of filling and brush a little water along the edges of the wonton dough. Fold in half diagonally and pinch the wontons shut, making triangles. (Make all the wontons before frying.) Working in batches, carefully fry the wontons 3 or 4 at a time, just until golden brown, 3 to 4 minutes, turning once. Remove the wontons and any blot excess oil on a paper towel. Allow to cool a few minutes before serving, as the filling will be extremely hot. Lightly dust with confectioners' sugar and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64658,"Clams with Chorizo 1 tablespoon extra-virgin olive oil 8 ounces Spanish-style dried chorizo, sliced into thin rounds 1 small Spanish onion, diced Pinch of red pepper flakes 1 clove garlic, minced 24 cockles or other small clams, cleaned 1/4 cup bottled clam juice 1/2 cup dry white wine 1 tablespoon unsalted butter 1 tablespoon finely chopped fresh parsley Kosher salt and freshly ground pepper Crusty bread, for serving Instructions: Heat the olive oil in a large saute pan (preferably one that can also be used for serving) over high heat. When it begins to smoke, add the chorizo and cook until just beginning to color, 2 minutes. Add the onion and red pepper flakes and cook, stirring, until the onion is translucent, 2 minutes. Add the garlic, cockles, clam juice and wine. Reduce the heat to medium and cook until the cockles are open and warmed through, 5 to 7 minutes. (Discard any cockles that do not open.) Remove from the heat and stir in the butter and parsley. Season with salt and pepper. Serve with bread. ","[Verdejo, Sauvignon Blanc, Albari?o, Grner Veltliner]" 64659,"Apple Cupcakes with Marshmallow Frosting 2 1/4 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 16 tablespoons (2 sticks) unsalted butter, at room temperature 1 cup granulated sugar 3 large eggs 1 tablespoon pure vanilla extract 1/2 cup sour cream 1 large crisp sweet apple, such as Gala, peeled, cored, and finely chopped (about 1 cup) 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature 5 cups confectioners' sugar 1/2 cup marshmallow cream 1/4 cup milk 2 teaspoons pure vanilla extract Pinch fine salt Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners. Whisk the flour, baking soda, nutmeg and salt together in a medium bowl. Beat the butter and sugar together in a large bowl using an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the eggs, one at a time and then the vanilla, beating until smooth. Reduce the mixer speed to low and beat in half the flour mixture until just combined. Then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Stir in the chopped apples. Divide the batter between prepared muffin tin, filling them 1/2 way full. Bake until a toothpick inserted into the center comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove and cool completely on the rack. For the frosting: Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, 5 to 7 minutes, scraping the sides of the bowl occasionally. Add the marshmallow cream, milk, vanilla and salt and beat on low speed until blended. Increase the mixer speed to high and beat until fluffy and thick, 1 to 2 minutes. Pipe or spread the frosting on the tops of the cupcakes.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 64660,"Pineapple Buns (Bo Lo Bao) 2 cups (240 g) plus 2 tablespoons (18 g) bread flour, plus more for dusting 1/4 cup (57 g) cold whole milk 4 tablespoons (50 g) sugar 1 1/2 teaspoons (5 g) active dry yeast 4 1/2 tablespoons unsalted butter, at room temperature 1 large egg, straight from the refrigerator 3 tablespoons (21 g) dry milk powder 1/4 cup (28 g) cake flour 1 teaspoon (3 g) kosher salt 5 1/2 tablespoons unsalted butter, at room temperature 5 tablespoons (62 g) sugar 1 large egg yolk 2 tablespoons (14 g) dry milk powder 1/4 teaspoon pure vanilla extract or vanilla paste 2/3 cup (80 g) all-purpose flour 1/2 teaspoon (3 g) baking soda 1/4 teaspoon (1 g) baking powder Nonstick cooking spray 1 large egg yolk Instructions: Start the bread dough: Whisk the 2 tablespoons (18 g) bread flour with 1/2 cup cold water in a medium saucepan until no lumps remain. Cook, whisking constantly, over medium heat until thickened and opaque, about 2 minutes. Transfer to a stand mixer bowl and let cool slightly. Add the milk and 1 tablespoon of the sugar and whisk by hand until smooth and the mixture reaches 100 to 110 degrees F on an instant-read thermometer, about 30 seconds. Whisk in the yeast just until combined. Let sit until foamy on the surface, about 5 minutes. Meanwhile, grease a large bowl with 1/2 tablespoon of the butter and set aside. Top the yeast mixture with the following ingredients in this order: the egg, milk powder, remaining 2 cups (240 g) bread flour, the cake flour, remaining 3 tablespoons sugar and the salt. Fit the stand mixer with the dough hook attachment and mix on low speed until all the flour is moistened, about 1 minute. Increase the speed to medium and mix until the dough is smooth and passes the window pane test, about 10 minutes (see Cook\u2019s Note); scrape down the bowl halfway through. Mix in 1 tablespoon of the remaining butter on medium-low speed until absorbed. Repeat, adding 1 tablespoon of the remaining butter at a time, and mix after each addition until the dough is smooth, about 6 minutes. Transfer the dough to a lightly floured surface and form into a tight ball by pulling the edges of the dough toward the center. Toss in the prepared bowl to coat with butter, cover with plastic wrap and let rise in a warm, draft-free area until doubled in size, about 90 minutes. Start the topping: Cream the butter with the sugar in the stand mixer (no need to wash the bowl first) fitted with a paddle attachment on medium speed until smooth and thoroughly combined but not fluffy, about 30 seconds. Scrape down the bowl and mix in the egg yolk, milk powder and vanilla until combined. Sift in the flour, baking soda and baking powder and mix on low speed until no dry spots remain. Transfer to a large sheet of plastic wrap or a reusable plastic bag and flatten into a 4-inch disk. Wrap the dough and chill in the freezer until ready to use. Line 2 baking sheets with parchment paper and set aside. Finish the bread dough: Knead the bread dough in the bowl until it becomes a tight ball. Divide into 8 equal pieces, each about 80 grams. Flatten 1 piece into a 3-inch disk and gather all the edges to meet at the center. Flip over and roll into a ball on a work surface, cupping the top of the dough with one hand, until the ball is completely smooth. Repeat with the remaining pieces and place 4 balls on each prepared baking sheet. Cover each baking sheet with a sheet of plastic wrap greased with nonstick cooking spray. Let proof near a warm area until each ball puffs to about 4 inches, about 1 hour. Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Finish the topping: Meanwhile, divide the cookie dough disk into 8 portions, each about 32 g, and roll each portion into a ball. Place 4 of the balls on a large sheet of plastic wrap and cover with another sheet of plastic wrap. Gently flatten each ball into a 2-inch disk, then roll with a rolling pin between the sheets of plastic wrap until each is a 4-inch round \u2013 it doesn\u2019t have to be a perfect round. Stack the rounds on a plate, using the plastic wrap to separate each one. Refrigerate until ready to use. Repeat the rolling and stacking process with the remaining cookie dough and 2 more sheets of plastic. Refrigerate on top of the first batch of rounds until the buns are proofed. For the egg wash: Whisk the egg yolk in a small bowl until smooth and set aside. Remove the plastic wrap from the proofed buns. Drape 1 cookie dough round over each bun and brush with a thin coating of egg wash. Score a shallow crosshatch pattern (1 inch between each line) onto each using the dull side of a small knife. Bake, switching and rotating the baking sheets halfway through, until the tops of the buns are golden brown and the edges are light golden, about 15 minutes. Let cool for 10 minutes then gently transfer each bun to a wire rack. Enjoy warm or completely cooled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64661,"Nutty Herbed Rice 2 (8.8-ounce) packages whole grain brown ready rice (recommended: Uncle Ben's) 2 tablespoons butter 1/3 cup chopped nut topping 1/4 cup chopped fresh herbs (parsley, thyme, marjoram, etc.) Instructions: Heat ready rice in microwave per package directions; set aside. In a medium skillet, over medium heat, melt butter. Add nuts and toast for 1 to 2 minutes. Stir in rice and herbs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 64662,"Chocolate Genoise 1/3 cup cake flour 1/3 cup cornstarch 1/4 cup alkalized (Dutch process) cocoa powder 3 large eggs plus 3 large egg yolks 3/4 cup sugar Pinch salt Instructions: One 9 by 2-inch round layer pan, or a 9-inch springform pan, buttered and the bottom lined with a disk of parchment or wax paper Set a rack at the middle level of the oven and preheat to 350 degrees. Sift together the cake flour, cornstarch, and cocoa through a fine-meshed strainer over a piece of waxed paper to break up any lumps in the cocoa. Set sifted ingredients aside with the strainer. Whisk together the eggs yolks, sugar, and salt in the bowl of an electric mixer. Place the bowl over a pan of simmering water and continue whisking gently until the mixture is lukewarm, about 100 degrees. This should take only a minute or two. Whip with the electric mixer on high speed until the mixture is cooled and increased in volume, about 3 to 4 minutes. Remove bowl from mixer and sift in dry ingredients, in three additions gently folding each third in with a rubber spatula. Pour the batter into the prepared pan and spread the top even with a spatula. Bake the layer about 30 minutes until it is well risen and the center is firm to the touch. If necessary, loosen the layer from the side of the pan with a small knife or spatula and invert the cake onto a rack. Place another rack on the cake and invert again. Remove the top rack, so that the layer cools right side up, still on the paper ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]

" 64663,"Neapolitan Eggplant Parmesan Roasted eggplant slices Spicy pasta sauce 1 cup shredded mozzarella 1/4 cup grated Parmesan 1/4 cup chopped fresh basil leaves Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange eggplant slices on prepared baking sheet. Top each slice with an equal amount of sauce and then top with mozzarella and Parmesan. Bake 8 to 10 minutes, until cheese is bubbly. Top with basil before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 64664,"Ginger Lemonade Fizz 1 cup sugar 1-inch piece fresh ginger, peeled and cut into coins
6 lemons, juiced, plus 4 lemon slices, for serving 2 cups club soda
Instructions: Heat the sugar and 1 cup water in a small pot until the sugar has dissolved and the liquid just comes to a boil. Turn off the heat and add the ginger. Let cool, then strain the syrup into a large mason jar and discard the ginger. Add the lemon juice to the syrup and refrigerate until ready to use. Fill 4 large glasses with ice, pour 1/4 cup of the syrup into each glass and top up with some club soda. Add a slice of lemon to each glass and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 64665,"Marinated Skirt Steak Burritos 1 tablespoon black peppercorns 1 tablespoon whole white peppercorns 2 tablespoons whole coriander seeds 1 tablespoon red pepper flakes 2 tablespoons dark brown sugar, loosely packed 2 tablespoons kosher salt 1 skirt steak, about 2 pounds, cut into 4 pieces 4 tablespoons canola oil, divided 6 cippolini or pearl or \boiler\ onions, peeled and cut into 1/4 to 1/2-inch thick rounds 2 to 3 tablespoons red wine vinegar Pinch granulated sugar 1 cup stemmed, washed and halved cherry tomatoes Olive oil 3 limes, 1/2 lime juiced, remaining limes cut into wedges Kosher salt 1/2 cup washed and dried cilantro leaves 16 ounces sharp Cheddar, grated using the large \holes\ on the grater 6 to 8 soft flour tortillas Instructions: Add the black peppercorns, white peppercorns, coriander seeds, and pepper flakes to a saute pan over medium heat. Toast until they start to smell aromatic, about 1 to 2 minutes. Crush them in a mortar and pestle, or remove them to a cutting board and crush them with the bottom of a pan. Add the sugar and salt and toss to combine.
Coat 1 side of each piece of steak with a scant layer of the peppercorn mixture. Turn them on the other side and repeat. Put the steak on a baking sheet or earthenware dish. Cover with plastic wrap and refrigerate for 1 hour to overnight.
Put the onion slices in a glass bowl and gently pull them apart with your fingers until you have a lot of individual rounds. Add the red wine vinegar and sugar. Use your fingers to coat the onions with the vinegar. Press them down into the bowl and cover with plastic wrap. Set aside to marinate until ready to serve.
Heat 2 cast iron skillets large enough to hold the steaks. Add 2 tablespoons of the oil to each pan. When the oil begins to smoke lightly, season the steak lightly with salt and use a pair of metal tongs to gingerly put the steaks in the hot oil. Cook over high heat, 2 to 3 minutes, on the first side. If the steak becomes overly brown, lower the heat slightly as it cooks. Turn the steak on the second side and cook 2 to 3 minutes. Remove the steak and allow it to \rest\ on a flat surface, 10 minutes. Wipe out the skillets and use them to warm the tortillas, 1 at a time, over low heat. Alternatively, \char\ the tortillas for a few seconds on an open flame.
In a small bowl, combine the cherry tomatoes with the juice of 1/2 lime, salt to taste, and the picked cilantro leaves. Stir to blend and taste for seasoning.
Preheat the oven to 250 degrees F.
Slice the steak, against the grain, into thin slices. Put a tortilla on a flat surface. Arrange some of the meat, the tomato mixture, cheese and pickled onions in an even line in the center of the tortilla. Remember that the best tasting burritos are ones that have a mix of all the different flavors in the fillings in each bite. Fold the edges into the center and roll it up, pressing as you roll to help keep its shape. Keep it warm on a plate in the oven whole you roll the others. Remove the burritos from the oven and serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 64666,"Pork Belly Disco Fries 1/2 cup malt vinegar 1/4 cup Dijon mustard
1 teaspoon fresh oregano, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1/2 shallot, diced
1 cup blended oil
Kosher salt and freshly ground black pepper 1/2 cup olive oil 3 pounds pork belly
Kosher salt and freshly ground black pepper 1 tablespoon fresh oregano, chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 5 cloves garlic, minced
4 ribs celery, cut into medium dice
3 carrots, cut into medium dice
1 Spanish onion, cut into medium dice
1 cup white wine
4 cups pork stock or pork base
6 Idaho potatoes, cut into French fries
Vegetable oil, for deep-frying 4 cups grated fontina cheese
1 cup sliced banana peppers
1/4 cup chopped scallions, for garnish
Instructions: For the vinaigrette: Combine the vinegar, mustard, oregano, rosemary, thyme and shallots in a blender. With the motor running, slowly drizzle in the oil. Add salt and pepper to taste. For the fries and pork belly: Preheat the oven to 350 degrees F. Heat the olive oil in a roasting pan over high heat on the stovetop. Sprinkle the pork belly with salt and pepper on both sides. Sear until golden brown, 8 minutes per side. Remove the pork belly from the pan and add the oregano, rosemary, thyme, garlic, celery, carrots, and onions. Cook for 3 minutes, then deglaze the pan with the white wine. Add the pork belly back into the pan and add the pork stock. Cover the pan with foil and transfer to the oven to braise for 2 to 3 hours. Let rest for 15 minutes, then cut the pork into half-inch cubes. Fry the potatoes in a deep-fat fryer until brown and crispy. Season with salt and pepper. In an oven-safe dish, plate the fries layered with the pork belly cubes, fontina cheese and banana peppers. Place the dish under the broiler until the cheese is melted and gooey. Dress with malt vinaigrette and garnish with chopped scallions. Serve and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 64667,"Chorizo-Stuffed Dates 16 plump Medjool dates 8 ounces fresh (not dried/cured) chorizo or Italian sausage 3 tablespoons hot pepper jelly, for garnish, optional Instructions: Preheat the oven to 350 degrees F. Remove the pit from each date with your fingers. Slip the sausage out of its casings and stuff each date with an almond-size piece (each will be about 1/2 ounce) of chorizo. Add 1/2 inch of water to a small baking pan and place the dates in a single layer stuffed-side up in the pan. Bake until the chorizo is cooked through, about 10 minutes. Lift the dates out of the pan and top each with hot pepper jelly, if using. ","[Rioja, Tempranillo, Garnacha, Barbera]" 64668,"Sunday Morning Oatmeal 1 1/2 cups whole milk, plus extra for serving 1 1/2 cups quick-cooking (not instant) oatmeal 1/2 teaspoon kosher salt 1 banana, sliced 1/2 cup dried cherries 1/2 cup golden raisins Pure maple syrup or brown sugar, for serving Instructions: Heat the milk plus 2 cups of water in a medium saucepan until it starts to simmer. Add the oatmeal and salt, bring to a boil, then lower the heat and simmer for 4 to 5 minutes, stirring occasionally, until thickened. Off the heat, stir in the banana, cherries, and raisins. Place the lid on the pot and allow to sit for 2 minutes. Serve hot with maple syrup or brown sugar and extra milk. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64669,"Creamy Portobello Soup 4 tablespoons unsalted butter 1 8-ounce ham steak, diced 4 leeks (white and light green parts only), thinly sliced Kosher salt and freshly ground pepper 2 5-inch portobello mushroom caps, stemmed and chopped 3 tablespoons all-purpose flour 3 tablespoons dry sherry or madeira wine (optional) 2 cups low-sodium chicken broth 1 cup half-and-half Crusty bread, for serving (optional) Instructions: Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64670,"Mint and Cilantro Chutney 3 bunches cilantro, stems trimmed and finely chopped 1 small bunch fresh mint, leaves only, finely chopped
2 garlic cloves, minced 1 1/2 tablespoons freshly grated ginger 1 to 2 serrano chiles, finely chopped with seeds 1/2 teaspoon salt Juice of 1 small lemon 1/2 tablespoon peanut oil Instructions: Mix ingredients in a bowl. Turn out onto a board and chop until a paste is formed. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 64671,"Paella Valenciana 2 cups olive oil 1 red bell pepper, cut in strips 3/4 chicken, cut into pieces 1/2 rabbit, cut into pieces 1/2 teaspoon sweet paprika 1 1/2 pounds green beans, cut into 1-inch pieces 1 1/2 pounds broad beans, shelled 1/2 tomato, chopped 4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times 2 cups snails, cleaned, fresh or frozen 1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba \u2013 short grain rice) Salt and freshly ground pepper 1 pinch saffron, for coloring Sprigs rosemary, as garnish Instructions: Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes. Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore. For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the \socarrat. If the rice starts to burn remove the pan from the heat immediately. Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving. ","[Rioja, Tempranillo, Garnacha, Cava]" 64672,"Skillet Chicken and Dumplings 1/4 cup stone-ground cornmeal 2 teaspoons paprika Kosher salt and freshly ground black pepper One 16.3-ounce tube refrigerated biscuit dough 3 tablespoons unsalted butter 1 large onion, diced 1/3 cup all-purpose flour One 32-ounce box low-sodium chicken broth
1 rotisserie chicken, skin discarded and meat cut into large chunks (about 4 cups) 2 stalks celery, diced 1 large carrot, diced 1/4 cup fresh flat-leaf parsley leaves, chopped Instructions: Combine the cornmeal, paprika and 1/2 teaspoon salt in a medium bowl. Cut each biscuit dough round into quarters. Toss to coat with the cornmeal mixture. Set aside. Melt the butter in a large skillet with a lid over medium-high heat. Add the onions and cook uncovered, stirring often, until slightly softened, about 5 minutes. Sprinkle with the flour and stir to coat the onions. Slowly stir in the chicken broth 1 cup at a time. Add 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to a strong simmer and stir in the chicken, celery and carrot. Put the biscuit pieces on top of the chicken mixture, cover with the lid and cook until the biscuit dough is cooked through, light and fluffy, about 25 minutes. Sprinkle with the parsley before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64673,"Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo 3 tablespoons olive oil Salt and freshly ground pepper 4 lamb shanks 2 stalks celery, coarsely chopped 2 carrots, coarsely chopped 1 large onion, coarsely chopped 5 heads garlic, split in half horizontally 2 cups port wine 1 cup red wine 4 cups chicken stock 1 stick unsalted butter 2 tablespoons olive oil 1 pound orzo 1 small onion, finely chopped 1/4 cup finely chopped parsley 4 plum tomatoes, sliced in half, vertically 1 tablespoon olive oil Salt and pepper 4 heads garlic, tops, removed 1 cup water 2 tablespoons butter Instructions: Preheat oven to 350 degrees F. Heat oil in a medium Dutch oven until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides, remove to a plate. Add the celery, carrots,onions and garlic and cook until caramelized. Add the port and red wine and reduce by half.
Add the chicken stock and shanks and bring to a boil, cover and bake in oven for 2 hours or until tender. Remove shanks, strain and reduce liquid by half. Orzo Pasta: Heat oil and butter in pan. Add 1/2 of orzo and toast until golden brown. Add onion and remaining orzo and saute for 2 minutes. Heat a pot of water and add to the risotto as if you were making risotto, a little at a time, until the pasta is al dente. Finish with additional butter and a small amount of the braising liquid, add chopped parsley and salt and pepper to taste. Slow Roasted Tomatoes: Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 4 hours. (Re-hydrated sundried tomatoes will work just as well) Roasted Garlic Bulbs: Preheat oven to 350 degrees F. Place water and butter in a roasting pan, add garlic heads, cut-side-down, cover and roast for 1 hour. ","[Cabernet Sauvignon, Syrah, Barolo, Tempranillo]" 64674,"Herby Stuffed Tomatoes 6 medium vine-ripened tomatoes, tops removed and reserved (like \hats), insides scooped out and reserved
1 tablespoon honey
3 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon grated ginger
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 bunch scallions (6 to 8), coarsely chopped, green and white parts both
One 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 generous cup spinach, coarsely chopped
1 generous cup arugula, coarsely chopped
8 leaves fresh basil Freshly ground black pepper 1/2 cup finely grated Parmesan cheese
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment. Arrange the tomatoes cut-side up with space between each on the prepared baking sheet. Drizzle with the honey and 2 tablespoons of the olive oil and season with salt. Bake until slightly tender, 5 to 6 minutes. Set aside. In a large heavy-bottomed pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the ginger, vinegar, cumin, scallions and reserved insides of the tomatoes and stir to combine. Add the chickpeas, spinach and arugula and cook until the greens are wilted, about 1 minute. Remove from the heat. Tear 2 leaves of basil and stir into the filling. Season with salt and pepper. Put 1 basil leaf into each tomato base and gently spoon in a liberal amount of filling. Bake until piping hot, 12 to 15 minutes. Top each stuffed tomato with grated Parmesan and a tomato \hat.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 64675,"Bourbon BBQ Chicken with Sixteen Spice Rub 3 tablespoons ground cinnamon 3 tablespoons ancho chili powder 3 tablespoons pasilla chili powder 3 tablespoons ground cumin 3 tablespoons ground coriander 3 tablespoons ground ginger 1 tablespoon ground cloves 1 tablespoon ground fennel seed 2 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon allspice 1 teaspoon cl de arbol 3 tablespoons brown sugar 2 tablespoons kosher salt 2 tablespoons coarsely ground black pepper 1 teaspoon cayenne pepper 2 tablespoons canola oil 1 medium Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 1/2 cup bourbon, plus 2 tablespoons 1 cup ketchup 1/3 cup water 2 tablespoons ancho chili powder 1 tablespoon paprika 1 heaping tablespoon Dijon mustard 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 canned chipotle cl in adobo, chopped 2 tablespoons dark brown sugar 1 tablespoon honey 1 tablespoon molasses
3 bone-in, skin-on breasts
3 bone-in, skin-on thighs 3 bone-in, skin-on legs 1/4 cup canola oil Kosher salt and freshly ground black pepper Instructions: Make the rub: Whisk all the spice rub ingredients in a small bowl.
Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
Arrange on a serving platter and serve. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 64676,"Santana Sangria Punch 1 bottle Rioja, chilled 1 cup fresh bing cherries, pitted and sliced
1 fresh peach, sliced 1 lemon, sliced 1 orange, sliced 3 oz. orange liqueur or brandy Chilled soda water Instructions: Combine all ingredients and chill well. Serve over ice. ","[Rioja, Moscato, Cava]" 64677,"Jicama Chips 2 medium sized jicamas, peeled and thinly sliced 2 limes cut into palettes 2 teaspoons medium hot Mexican cl powder 1 teaspoon salt, to taste Instructions: Fan the jicama chips in a pinwheel on a serving dish and garnish with the lime wedges. Mix the remaining ingredients together in small bowl. Serve the chips and the cl and salt mixture with drinks like tequila and sangria. Each person selects a chip or two, sprinkles them with lime juice and then sprinkles the cl mix on the slices.; ","[Tequila, Sauvignon Blanc, Pinot Grigio, Rioja]" 64678,"Escarole Salad with Artichokes and Preserved Lemon Dressing 2 preserved lemons, rinsed 1/4 cup full-fat yogurt
1/4 cup finely chopped fresh dill 2 tablespoons Dijon mustard
2 tablespoons red wine vinegar 1 bunch escarole (about 11 ounces), roughly chopped One 14-ounce can artichoke hearts in water, drained and cut into quarters
One 14-ounce can cannellini beans, rinsed and drained
2 ounces pecorino cheese, shaved with a peeler
Kosher salt and freshly ground black pepper
Instructions: Cut the preserved lemons in half and remove the seeds. Squeeze the juice into a medium bowl. Add the yogurt, dill, mustard and vinegar and mix to combine. Mix the escarole, artichokes, beans, pecorino and some salt and pepper in a bowl. Add some of the dressing and toss to combine. Serve with the remaining dressing on the side. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 64679,"Joe's \Say Cheese\ Cheesecake with Fresh Strawberry Sauce Cooking spray 1 1/2 cups fine graham cracker crumbs 1/4 cup sugar 1/4 cup (1/2 stick) butter, melted 32 ounces (Four 8-ounce packages) cream cheese 2 cups sour cream 4 large eggs 1 1/4 cups sugar 2 1/2 tablespoons cornstarch 2 teaspoons vanilla extract 1 to 1 1/4 cups halved fresh strawberries 1/4 cup sugar 1 lime, zested Instructions: For the crust: Preheat the oven to 375 degrees F. Spray the bottom of a 10-inch springform pan with cooking spray; line the bottom with a round of parchment paper; and spray the paper with cooking spray. Place the pan on a sheet of heavy-duty aluminum foil and bring the foil up around the sides to enclose the seam between the bottom and the sides of the pan (this will prevent water from leaking in). Stir together the graham cracker crumbs and sugar in a mixing bowl. Add the melted butter and mix until the crumbs are coated. Press the mixture firmly into the bottom of the pan and up the sides. Set aside. For the filling: In a stand mixer, beat the cream cheese together with the sour cream. Add the eggs, one at a time, beating well after each addition. Add the sugar, cornstarch and vanilla, and beat until smooth. Pour the filling into the prepared crust. Set the foil-wrapped pan inside a larger pan, and carefully pour 1/2 inch of warm water into the larger pan to create a water bath. Bake for 1 hour. Turn off the oven, open the oven door and let the cheesecake stand in the opened oven for 1 hour. Refrigerate the cheesecake for 2 hours or overnight before removing it from the pan. For the sauce: Process the strawberries, sugar and lime zest in a food processor or blender until smooth. Chill for at least 1 hour before serving. (The sauce is best served cold from the refrigerator.) ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 64680,"Peanut Butter Crispy Rice Treats 6 tablespoons unsalted butter, plus more for greasing 4 cups miniature marshmallows 1/2 cup smooth peanut butter
6 cups puffed rice cereal
1/2 cup whole roasted peanuts 4 ounces good-quality semisweet chocolate,chopped Flaked sea salt, optional Instructions: Lightly butter a 13- by 9-inch baking dish. Melt the butter in a large saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10 to 12 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated. Press the mixture evenly into the prepared baking dish. Cool completely. Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted. Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64681,"Dashi 1 quart cold water 1-ounce giant kelp (kombu) 1-ounce dried bonito flakes (hana-katsuo) Instructions: Fill a medium sized soup pot with water and add kelp. Heat, uncovered, so as to reach the boiling point in 10 minutes. Important: Kelp emits a strong odor when boiled, so be sure to remove it from water before it boils. Insert your thumbnail into the fleshiest part of the kelp, if it is soft, remove it from the water. If tough, return it to the pot for 1 to 2 minutes. Keep it from boiling by adding 1/2 cup cold water. Remove kelp and bring stock to a full boil. Add 1/4 cup cold water to bring the temperature down quickly and immediately add the bonito flakes. Bring to a full boil and remove from the heat at once. Allow the flakes to start to settle on the bottom of the pot. Skim foam and filter through cheesecloth lined sieve. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 64682,"Warm Dates with Blue Cheese and Prosciutto 24 large dried Medjool dates with pits (14 ounces) 6 ounces sharp blue cheese, such as Bleu d'Auvergne
1/4 pound thinly sliced prosciutto (8 to 10 large slices)
Instructions: Preheat the oven to 400 degrees F. With a small paring knife, slit each date lengthwise and spread open just enough to remove the pit while leaving the date intact. Fill the cavity of each date with a small piece of blue cheese and fold the date over the cheese, pressing it back into its original shape. Cut a strip of prosciutto as wide as each date is long and wrap it around twice, enclosing the date almost completely. Place the dates on a sheet pan and bake for about 8 minutes, until the prosciutto is browned and the cheese starts to melt. Cool slightly and serve warm. ","[Chardonnay, Barolo, Tempranillo, Ribera del Duero]" 64683,"Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce 12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold 6 tablespoons minced shallots 1/2 teaspoon salt 3/4 cup red wine vinegar 3/4 cup brown veal stock or chicken stock 1/4 cup stoneground mustard 6 (8 ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices Salt and freshly ground black pepper, to taste 1 tablespoon unsalted butter Sauteed Onions, recipe follows 6 tablespoons (3/4 stick) unsalted butter 3 small onions, thinly sliced across width 1/2 teaspoon salt Instructions: Fry bacon until crisp. Drain on paper towels and reserve. Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat. Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side. Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately. Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 64684,"Tropical Fruit Kebabs 1/4 cup unsalted butter, at room temperature 1 vanilla bean 1/4 cup sweetened cream of coconut 1/4 cup heavy cream 4 ounces good quality white chocolate, chopped 1 teaspoon grated lime zest 2 large red-skinned mangoes, peeled and pitted 1 large Hawaiian papaya (about 1 pound) peeled and seeds discarded Instructions:

1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.
2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.
3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.
4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 64685,"Bloody Mary Egg Bake One 28-ounce can crushed tomatoes 2 cloves garlic, minced
   1 small shallot, minced
   2 tablespoons prepared horseradish, drained
   1 tablespoon Worcestershire sauce
   1 tablespoon hot sauce, such as Tabasco
   1/2 teaspoon celery seed
   Kosher salt and freshly ground black pepper
   6 large eggs
   3 slices thick-cut bacon, halved crosswise (about 4 ounces)
   6 large shrimp (16/20 count), peeled and deveined (about 4 ounces)
   2 thick slices brioche bread (about 3 ounces)
   Celery hearts with leaves, for serving
   Assorted pickles, such as dill pickle, pickled green beans, pepperoncini, and cocktail onions, for serving
   Instructions: Preheat the oven to 375 degrees F. Place six 8-ounce ramekins on a rimmed baking sheet. Stir together the tomatoes, garlic, shallot, horseradish, Worcestershire, hot sauce, celery seed, 3/4 teaspoon salt and few grinds of pepper in a large bowl until combined. Divide the mixture among the ramekins (each ramekin should be about 2/3 full).
   Use the back of a small spoon to make a well in the center of each ramekin, then carefully crack 1 egg into each, making sure to not break the yolk. Sprinkle each egg with a pinch salt. Bake until the sauce is bubbling, the eggs whites are cooked through and the yolks are still runny, about 25 minutes.
   Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer to drain on a paper-towel-lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet into a small bowl and reserve.
   Increase the heat to medium-high and season the shrimp with a pinch each salt and pepper. Add the shrimp to the skillet and cook until lightly browned and cooked through, about 2 minutes per side. Transfer to the plate with the bacon and set aside. Brush some of the reserved bacon fat on each side of the bread, then add to the pan. Cook until toasted and golden brown, 1 to 2 minutes per side. Transfer to a cutting board and cut each slice of bread into 3 planks.
   Carefully transfer the warm ramekins to a serving plate and season with a couple grinds of pepper. Place 2 to 3 pickles on each of 6 small skewers or toothpicks. Serve the baked eggs with the pickles, crispy bacon, shrimp, toasted bread, and celery. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64686,"Ice Cold Saketini 2.5 ounces dry sake 1-ounce vodka Chipped ice 1 Japanese cucumber, cut into 1/4-inch rounds, for garnish Instructions: Combine sake and vodka in a cocktail shaker with the chipped ice and shake well. Strain into a martini glass and garnish with a slice of Japanese cucumber. ",[Sake] 64687,"Chicken Fried Chicken with White Gravy 4 boneless, skinless chicken breasts (about 1 1/2 pounds) 1 3/4 cups all-purpose flour
   3/4 cup cornstarch
   2 teaspoons paprika
   1 1/2 teaspoons garlic powder
   1/4 teaspoon cayenne pepper
   Kosher salt and freshly ground black pepper
   1 1/4 cups buttermilk
   1 tablespoon hot sauce
   1 large egg
   Canola, vegetable or peanut oil, for frying 3 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk Kosher salt and freshly ground black pepper 1/2 teaspoon apple cider vinegar Instructions: Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets. Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
   Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
   Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
   For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
   Serve the chicken fried chicken topped with the white gravy.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64688,"Butter Poached Lobster Tail with a Lobster Claw Cake in a Citrus Butter Sauce 4 (1 1/2 pound) Maine lobsters 2 ounces grape seed oil 2 leeks, cleaned and julienned 1 cup chicken stock Salt and freshly ground black pepper 2 tablespoons butter 1 cup all-purpose flour 1 tablespoon baking powder 2 teaspoons granulated sugar 3 whole eggs 1/2 cup buttermilk 1 1/2 cups half-and-half 1 shallot, minced 2 tablespoons minced chives 1 tablespoon minced parsley 3 pounds butter, melted 2-ounce petite sorrel, cleaned Citrus Butter Sauce, recipe follows 1/2 cup dry white wine 1 small shallot, minced 1/2 cup heavy cream 3/4 pound butter, large diced 1/2 lemon, juiced 1/2 orange, juiced 1/2 lime, juiced Salt and pepper Instructions: Split lobsters, reserve tails, and season. Steam claws and shock in an ice bath. Clean claw meat to be free of all shell and shell fragments, chop, and reserve for the pancake mix. Preheat oven to 375 degrees F. In a saute pan, heat oil to smoking hot, saute leeks until translucent. Add chicken stock, and reduce liquid until nearly dry. Season with salt and pepper. Melt butter in a small saucepan. In a mixing bowl, combine flour, baking powder, and sugar. In a separate bowl, beat eggs slightly, add melted butter, and buttermilk. Add dry ingredients to egg mixture, and fold together, adding half-and-half to make it a pancake batter consistency. Add shallot, chives, and parsley, and season with salt and pepper. Be careful not to overwork the batter. Heat a nonstick pan over medium heat. Set ring molds in the pan and spray well with nonstick spray. With a small ladle, add approximately 1 ounce of the batter in the bottom of the ring molds. Place the braised leeks and some of the chopped lobster on top of the batter, and add more batter on top of the lobster. When browned on the bottom, carefully invert the pancake, to brown the top. Cook for about 1 minute, and then place in the oven until the center is done. Test doneness by placing a toothpick into the center of the cake. It should be dry when removed. In a saute pan, add 3 pounds melted butter and on a low-medium flame heat the split tails flesh side down until flesh cooks enough to become firm. Turn tails over so that the shell side is down to finish cooking (remember not to cook too high of a heat so that milk solids in the butter evaporates too quickly-otherwise you \fry\ the lobster tail rather than poaching it). Place sauce in middle of plate. Place lobster pancake in the pool of sauce. Wrap the 2 cooked lobster tail halves around themselves to hold each other in place on top of pancake. Garnish with petite sorrel. In a saute pan reduce white wine and shallots until nearly dry. Add heavy cream and reduce to a thick consistency. Slowly add butter whisking continuously on medium heat. Do not bring to a boil. Add juices and season with salt and pepper. Strain. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64689,"Saumon Marine a l'Aneth 1/4 pound sea salt 1/4 pound sugar 1 1/2 tablespoons cracked white peppercorns 1 (1 1/2 pound) salmon fillet, skin on 1/4 pound chopped dill Instructions: In a mixing bowl, combine the salt, sugar, and white pepper. Place the salmon on a wire rack, skin side down. Place a sheet tray under the rack. Pack the salt mixture over the salmon fillet and place heavier amounts of the salt on the thicker part of the fillet and lesser amounts on the tail section. Pack the chopped dill on top of the salt mixture. Let the salmon chill, covered, for 48 hours. Remove dill and salt mixture from salmon fillet. Do not rinse with water. Slice the cured salmon thinly and serve on toasted bread as an appetizer or on a sandwich. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64690,"Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette 3 tablespoons olive oil 1 onion, finely chopped 4 cloves garlic, finely chopped 1 tablespoon red pepper flakes 3 cups canned plum tomatoes, pureed 1/4 cup dark brown sugar 2 tablespoons white wine vinegar 1 teaspoon honey Salt and freshly ground pepper
   2 porterhouse steaks, about 16 ounces each 1/2 pound cherry peppers 2 tablespoons olive oil, plus 2 tablespoons Salt and freshly ground pepper 1 red pepper, cored and cut into quarters 1 yellow pepper, cored and cut into quarters 1/4 cup chopped flat-leaf parsley 1/4 cup Basil Vinaigrette, recipe follows
   1/2 cup fresh basil leaves 1/4 cup white wine vinegar 1 tablespoon honey Salt and freshly ground pepper 1/2 cup olive oil
   Instructions: Heat oil in a medium saucepan on side burners or grates of the grill. Add onion and garlic and cook until soft. Add red pepper flakes and cook for 1 minute. Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25 to 30 minutes. Season steaks on both sides with salt and pepper. Grill until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4-inch thick slices. Preheat a grill. Preheat the oven to 400 degrees F. Toss the cherry peppers with 2 tablespoons of the olive oil in a bowl. Season with salt and pepper. Spread the peppers on a sheet pan and roast for 15 to 20 minutes, or until the skin is blistered. Set aside to cool slightly. Remove the stems and seeds from the cherry peppers and roughly chop. Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper. Place on the grill and cook until the skin is starting to blacken and blister. Remove from the grill and set aside to cool for 15 minutes. Roughly chop the peppers. In a bowl, combine the cherry peppers, red and yellow tomatoes, parsley, and Basil Vinaigrette. Season, to taste, with salt and pepper. Serve. Yield: 4 servings Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 64691,"Key Lime Martini 3 tablespoons Licor 43 1 tablespoon lemon-flavored vodka 2 tablespoons Key lime juice 2 tablespoons heavy cream Instructions: In a cocktail shaker filled with ice, combine Licor 43, vodka, Key lime juice and cream. Cover, shake vigorously and strain into a chilled martini glass. ","[Creamy Chardonnay, Citrusy Sauvignon Blanc, Crisp Prosecco]" 64692,"Trout Orleans Flour, to dust Salt White pepper 2 eggs, beaten Clarified butter 3 ounces fresh breadcrumbs 2 (1/4-pound) trout fillets, skin on 2 medium bananas, peeled and cut in 1/2 lengthwise 1 (4-ounce) tomato, cored and thinly sliced 1 lemon, rind and pith removed, pulp sliced into thin rounds 2 tablespoons lemon juice 2 egg yolks 4 ounces salted butter 1 tablespoon chives, finely chopped Instructions: Season flour with salt and pepper, to taste. Mix eggs and 2 tablespoons clarified butter to make egg wash. Season with salt and pepper. Coat each fillet in flour, then egg wash, then breadcrumbs. Shake to remove excess. Heat clarified butter in large baking dish over medium-high heat and fry fish, turning once after 2 minutes. Add bananas alongside fish and cook, turning once. Cook fish for 4 minutes on second side. Remove from pan and place on flameproof platter, garnish with bananas and tomato and lemon slices. Season with salt and pepper. Preheat broiler. Pour lemon juice in double boiler and stir in egg yolks. Season with salt and pepper. Add 2 ounces fresh butter to egg/lemon mixture and whisk until smooth, careful not to overcook. Stir in remaining butter to finish sauce and add chives. Meanwhile, broil garnished fish for 4 minutes until brown. Serve immediately, napped with sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64693,"Italiano Chicken and Rice 1 pounds skinless, boneless chicken breasts, cut into strips 1/2 teaspoon minced garlic 1 3/4 cup Swanson? Chicken Stock 1 tablespoon canned diced tomatoes, drained 1/2 teaspoon Italian seasoning, crushed 3/4 cup uncooked regular long-grain white rice 1/4 cup grated Parmesan cheese Instructions: Cook the chicken and garlic in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Remove the chicken from the skillet. Add the stock, tomatoes, Italian seasoning and rice to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 64694,"Grilled Chicken with Gremolata and Arugula Salad 1 clove garlic 1/4 teaspoon kosher salt, plus more for seasoning 3/4 cup fresh flat-leaf parsley leaves 1 teaspoon finely grated lemon zest 1 teaspoon freshly squeezed lemon juice 1 tablespoon extra-virgin olive oil 4 chicken paillards (scaloppini), about 4 ounces each Olive oil spray Freshly ground black pepper 2 bunches arugula, stemmed and leaves torn 1/4 head radicchio, separated and leaves torn 1 cup red or yellow pear tomatoes, halved 1 teaspoon extra-virgin olive oil 1 teaspoon freshly squeezed lemon juice 1/4 teaspoon kosher salt Freshly ground black pepper Instructions: For 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. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside. Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata. Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 64695,"Tortilla Crusted Salmon with Fire Roasted Corn Salsa 4 ears fresh corn, roasted on broiler and cleaned off cob 6 tomatillos, peeled, washed and small diced 1 jalapeno, oiled, broiled de-seeded and small diced 1 tomato, cored and diced medium 1 red bell pepper, seeded, pith removed and small diced 1 green bell pepper, seeded, pith removed and small diced 1 ounce cilantro leaves, chopped fine 1/2 cup fresh lime juice 2 cloves garlic, minced Hot pepper sauce, to taste Salt and pepper, to taste Canola oil, for pan frying 1/2 pound blue corn tortillas 4 salmon fillets, 6 ounces each 2 cups salt and peppered flour 6 eggs plus 2 ounces milk, for egg wash Instructions: Mix all ingredients for Salsa and Let sit for 4 hours. Preheat oven to 325 degrees F. Bake Corn Tortillas in a 325 degree oven until crispy, cool. Then grind tortillas in a blender or food processor until pulverized into a dust. Place salmon, skin side up, into flour, then egg wash and finally the tortilla crumbs. After salmon is coated, heat oil in skillet and place salmon, tortilla side down into the hot oil. Pan fry until crust sets and a little browning occurs. Drain oil and flip salmon, then place salmon in a 325 degree oven for 8 to 10 minutes. Heat salsa in a skillet and place over the salmon before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64696,"Spicy Basil Guacamole 3 medium ripe avocados (recommended: Hass), halved, pitted, peeled and chopped 1 clove garlic, minced 1 medium ripe red tomato, seeded and coarsely chopped 1 lime, juiced 1 lemon, juiced 2 green onions, thinly sliced 1/4 cup finely chopped fresh basil leaves 1 tablespoon crushed red pepper flakes, or to taste 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, crushed red pepper flakes, salt and pepper; stir to combine. Taste and adjust the seasoning, as needed, with crushed red pepper flakes, salt and pepper, to taste. If not serving immediately, sprinkle a bit of lemon juice over the top and cover put plastic wrap directly on top of the guacamole surface. Store in the refrigerator for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 64697,"Taiwanese Pineapple Cakes Two 8-ounce cans crushed pineapple, drained well 1/2 cup granulated sugar 3 tablespoons dark corn syrup 1 tablespoon cornstarch 1 teaspoon fresh lemon juice 1 cup cake flour, plus more for dusting 6 tablespoons cold unsalted butter, cut into small cubes 1/4 cup confectioners' sugar 2 tablespoons nonfat milk powder, such as Carnation 2 tablespoons original custard powder, such as Bird's (see Cook's Note) Pinch kosher salt 1 large egg yolk Nonstick cooking spray, for the molds Instructions: For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance. For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls.
Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.
Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.
Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed.
Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64698,"Chocolate Strawberry Trifle 1/2 cup vegetable oil, plus extra for greasing pan 2 cups granulated sugar 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 2 extra-large eggs 1 cup buttermilk 2 teaspoons pure vanilla extract 1 cup boiling water 3/4 cup good quality strawberry jam Chocolate Ganache, recipe follows, optional 1 cup sherry or fortified wine* (recommended: Marsala wine) 4 cups strawberries, hulled and sliced 2 to 3 tablespoons sugar 2 to 3 cups heavy cream Bunch fresh mint sprigs, for garnish 1 cup heavy cream 10 ounces semisweet chocolate, coarsely chopped Instructions: For the chocolate cake: Preheat the oven to 350 degrees F. Grease 2 9-inch round cake pans and line the bases with parchment paper. Set the prepared pans aside. Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the eggs, buttermilk, oil, and vanilla and whisk together. Add the boiling water to the bowl and whisk to incorporate well. Divide the batter equally between the 2 prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then turn the cake out onto a wire rack. Remove the parchment from both layers. Turn one of the cakes right side up to be the top layer. Allow the cakes to cool completely, about 1 hour. Once cool, place the first cake layer, with the bottom of the cake facing up, on a cooling rack set over a baking pan or on a cake plate and spread the jam on top of the cake, leaving a 1/2-inch border of cake. Top the jam with the second cake layer, that has been turned right side up. Pour the ganache over the cake, if using.
For trifle toppings: Put the strawberries in a small bowl and sprinkle with sugar to the desired sweetness. Set the bowl aside. In another bowl, add the cream and softly whip with a hand whisk or electric mixer, and set aside until needed. In a small saucepan, heat the heavy cream over medium heat until little bubbles appear around the edges. Remove the saucepan from the heat and immediately add the chocolate. Shake the pan to submerge the chocolate and leave it to melt for a couple of minutes. Stir gently to mix the chocolate to a smooth cream. Set the mixture aside for 20 to 30 minutes to thicken to a spreadable consistency. Stir through a few times as it's cooking over low heat to keep the ganache smooth.
Pour the thickened ganache in a wide ribbon around the circumference of the cake and with a spatula gently push the ganache over the edges. It should fall in thick waves. Fill in the middle with more ganache and swirl the ganache into luscious billows.
Cook Time: 10 minutes
Inactive Prep Time: 20 to 30 minutes
Ease of preparation: easy ","[Reds such as Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 64699,"Pizza with Prosciutto, Spinach, Truffle Oil, and Egg 8 ounces water 1/8-ounce yeast 1/4-ounce salt 1 pound bread flour 1/8 cup olive oil 1/8 cup cornmeal 4 cups tomato sauce 4 cups shredded spinach 2 cups grated Parmesan 12 slices Canadian bacon or regular bacon, cooked until crispy 2 tablespoons truffle oil 2 eggs Instructions: Place the water in a large bowl or mixer with a dough hook. Dissolve the yeast in the water. Add the remaining ingredients and mix on low speed until a ball is formed. Change to medium speed and mix approximately for 1 to 2 minutes until a smooth and elastic dough is formed. Remove the dough from the bowl, cut the dough into 2 portions, roll into tight balls and place on a lightly oiled sheet pan. Cover and let proof for a minimum of 4 hours. Preheat oven to 400 degrees F. Once the dough has been prepared, spread the dough out with a rolling pin or just by using your hands. Top each round with 2 cups of the sauce, 2 cups of the spinach, 1 cup of the Parmesan, 6 slices of the bacon, and 1 tablespoon of the truffle oil and bake for approximately 15 minutes until crispy. Crack 1 egg in the center of the pizza and place in the oven for an additional 5 minutes until egg is cooked. Repeat with the remaining ingredients. To serve, cut slice and serve while hot and egg is runny. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 64700,"Strawberries and Brown Butter 1 pound butter 8 ounces sugar 9 ounces walnut puree* (see Cook's Note)
1 teaspoon salt 1 pound white chocolate 7 whole eggs 3 egg yolks Strawberries, recipe follows 1 pint strawberries 1/2 cup simple syrup, equal parts sugar and water heated until sugar dissolves 1/2 cup water Salt, to taste Lemon juice, to taste Instructions: Preheat oven to 300 to 315 degrees F. In a medium saucepan, cook butter over high heat until browned. Reduce temperature to cool slightly then add sugar, walnut puree and salt. Increase heat again so that the mixture comes to a boil. Place chocolate in a large stainless steel bowl. Pour boiling mixture over chocolate. Whisk the new mixture until smooth and emulsified. Whisk in eggs and egg yolks. Pour mixture into individual (2 1/2 inch) ramekins. Place the ramekins in a large pan filled with enough water to come up to a third of the side of ramekins. Bake for approximately 30 minutes until the custard is set. Let cool to room temperature, cover and reserve in refrigerator.
To plate:
After custard is cooled, remove from ramekin. On an oblong plate place the custard on the left side of the plate and the strawberry sphere on the right hand side of the plate. At Moto, Chef Cantu added bright green shiso foam to the custard and some strawberry pastry cream under the sphere, so you can feel free to dress your plate to your taste. Puree strawberries in a blender. Strain strawberries through a fine mesh sieve and season with remaining ingredients.
Using the syringe, fill balloons with 60 cc of strawberry puree. Then inflate the balloons with nitrogen gas to the size of one's fist. Securely tie the balloon. Pour liquid nitrogen into a Styrofoam container, enough to roll the balloons in. Roll each balloon in a circular motion on all sides until completely frozen (1 to 2 minutes). Then hang the frozen balloons freely on a hanger or warm in your hands until the balloon is able to pull away from the ice. Using scissors cut a small incision on one side of the balloon and peel it away from the sphere. Discard the balloon. Refreeze the resulting sphere in liquid nitrogen using the same rolling technique. Wrap in the plastic and store in the freezer until ready to serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64701,"Greek Layer Dip One 16-ounce package pita 4 tablespoons unsalted butter, melted
1 teaspoon sumac
Kosher salt and freshly cracked black pepper
1 cup sweet picante peppers, such as Peppadews, chopped 1 cup pitted kalamata olives, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
2 teaspoons dried oregano
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3 cups Baba Ghanoush, recipe follows 3 cups Tzatziki, recipe follows 15 cherry tomatoes, halved
1 cup crumbled feta
1/2 cup fresh parsley, chopped
1/2 teaspoon sumac
1 large eggplant (about 1 pound) 1/4 cup mayonnaise
1/4 cup crumbled feta 2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 cups plain yogurt, strained overnight in the refrigerator in a colander over a bowl (straining optional) 1 1/2 cups grated cucumber
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint
2 tablespoons lemon juice
Kosher salt
Instructions: For the pita chips. Preheat the oven to 400 degrees F. Slice the pita in half through the pocket, then into chip-size triangles. Lay the pita wedges in a single layer on a baking sheet. Brush with the melted butter, then season with the sumac and some salt and pepper. Bake, rotating the baking sheet halfway through, until browned and crispy, 8 to 10 minutes. Allow to cool on the baking sheet. For the dip: Combine the picante peppers, olives and red and yellow bell peppers in a small bowl. Season with the oregano and toss with the olive oil and vinegar. Spread half of the Baba Ghanoush on the bottom of a 10-inch square baking dish. Top with half of the pepper mixture. Top the pepper mixture with half of the Tzatziki. Repeat with the remaining Baba Ghanoush, pepper mixture and Tzatziki. Top with the tomatoes, feta and parsley. Sprinkle with the sumac and serve with the pita chips. Preheat the oven or a grill to 400 degrees F. Roast the eggplant, rotating once or twice during roasting, until soft, 30 to 45 minutes in the oven or 20 to 25 minutes on the grill. Transfer to a bowl, cover and let cool until cool enough to handle. Peel off the skin and discard. Combine the eggplant, mayonnaise, feta, garlic and salt and pepper to taste in a food processor. Blend, while streaming in the olive oil, until pureed and smooth. Transfer to a bowl and refrigerate. Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64702,"Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis 10 ounces chicken stock 1 red onion, chopped 2 cloves garlic 1/2 cup white wine 3 red bell peppers 2 tablespoons cornstarch Salt and freshly ground black pepper 4 cups water 2 cups uncooked grits 6 ounces raw chopped shrimp 4 tablespoons butter (1/2 stick) 4 tablespoons sliced scallions (5 to 6 scallions), plus more for garnish 2 tablespoons diced tomatoes (about 1 plum tomato) 1 teaspoon freshly chopped cilantro leaves 4 tablespoons cooked bacon, chopped (about 4 slices) 4 ounces shredded Cheddar 6 (6-ounce) red snapper fillets, scaled but with skin on Salt and freshly ground black pepper 2 tablespoons Cajun spice 1/8 cup grapeseed oil 6 large shrimp peeled and deveined Instructions: Preheat oven to 450 degrees F. On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a saucepan. Place the peppers in a roasting pan and roast in the oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. When the peppers are done, use tongs to put them in a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, they're volcanically hot!). Carefully zip the bag shut, and allow them to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the peppers from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. You will be left with beautifully cooked red peppers with a wonderful color. Remove stem and seeds. Chop the peppers and add them to the simmering chicken stock mixture, and continue simmering until reduced by half, about 20 minutes. Create a slurry of cornstarch in a small amount of water and add to the red pepper sauce. Process coulis in a blender until a smooth consistency is achieved. Then season with salt and pepper, to taste. For the grits: Bring water for grits to a boil. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, scallions, tomatoes, cilantro, bacon and cheese, and keep covered in a warm place. For the fish: Preheat oven to 375 degrees F. Coat both sides of red snapper with salt and pepper and Cajun spice. Then on the stovetop, heat some grapeseed oil in a large nonstick saute pan, and when it begins to shimmer, saute the shrimp only until they turn pink, and then remove shrimp to a utility platter. In the same pan, sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown, then finish in the oven for a further 2 to 3 minutes and remove it to rest for 5 to 8 minutes. (Please take care to avoid overcooking the fish, as it will continue to cook even after you remove it from the oven.) Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 64703,"Shrimp Fried Rice with Sun Dried Tomatoes 5 cups Cooked Rice 3 large eggs, beaten with a pinch of white pepper and salt 1 teaspoon peanut oil 1 1/2 teaspoons oyster sauce 1 tablespoon Chicken Stock 2 teaspoons soy sauce 1 teaspoon white wine 3/4 teaspoon sugar Pinch white pepper 1/2 teaspoon sesame oil 1 1/2 teaspoons minced ginger 2 cups broccoli stems, peeled, cut into l/4inch dice 1/4 pound medium shrimp, shelled, deveined, and cut into 1/2inch pieces 1/4 cup sundried tomatoes, washed in warm water, cut 1/2 by 1/4inch pieces 1/2 cup scallions, finely sliced 3 tablespoons minced fresh coriander (cilantro Instructions: Prepare Basic Rice recipe. Allow to cool to room temperature. Scramble eggs in 1 teaspoon of peanut oil over medium heat until cooked; then cut into small pieces and reserve. Combine sauce ingredients and reserve. Heat wok over high heat for 30 seconds. Add 1 tablespoon peanut oil and coat wok with spatula. When a wisp of white smoke appears, add ginger, stir briefly. Add broccoli stems, stir and cook for 20 seconds. Add shrimp, stir and cook for 30 seconds. Add the cooked rice and mix well, turning, for 5 minutes until the rice mixture is very hot. Stir the sauce, pour over rice, and mix thoroughly. Add eggs and stir. Add sundried tomatoes and mix to combine thoroughly. Add the scallions and coriander and mix well. Turn off heat, transfer to a heated dish, and serve; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64704,"Huitlacoche Salsa 2 tablespoons olive or corn oil 1 red onion, finely diced 1 green bell pepper, finely diced 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 1 jalapeno, finely minced 2 (6-ounce) cans huitlacoche or 1/2 pound fresh huitlacoche 1 cup balsamic vinegar 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 1/2 cup finely chopped scallion 1/2 cup finely chopped cilantro Serving suggestion: serve with chicken or other poultry. Instructions: In a large saute pan, heat the olive oil. Add the onion, peppers, and jalapeno, and saute for 5 minutes.
Add the huitlacoche, deglaze with the vinegar and oil, and season with salt and pepper.
Set aside to cool for 10 minutes. When the mixture has cooled, mix in the scallions and cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 64705,"Sour Cherry Strudel 3 pounds sour cherries, stemmed and pitted 3 cups sugar 1 cinnamon stick 2 pounds ricotta cheese 1/2 cup sugar (granulated or brown) 1 1/2 teaspoons vanilla extract 1/2 teaspoon lemon zest 1/2 teaspoon ground cinnamon 4 egg whites 1 package phyllo dough 2 cups unsalted butter, melted 1 cup plain bread crumbs 1 cup walnuts or pecans, chopped Instructions: Cherry filling: In large saucepan, combine cherries, sugar, and cinnamon. Bring to a boil over medium-low heat for 30 to 60 minutes. Strain cherries from juice and set aside. Discard excess liquid. Cheese filling: Combine all ingredients in a large mixing bowl until well mixed. Set aside.
Dough: Preheat oven to 350 degrees F. On waxed paper, spread out a few sheets of phyllo dough and brush with melted butter. Top the dough with a thin coating of the cheese filling and then with the cherry filling. Top with bread crumbs and nuts. Cover with another couple sheets of phyllo dough and repeat topping steps. Repeat to create 3 to 4 layers of dough and topping and then roll up like a strudel and place on a cookie sheet. Brush a thin coat of melted butter on top and bake for 45 to 50 minutes. Let cool before serving. ","[Burgundy, Moscato, Riesling, Barbera]" 64706,"Sopa de Mariscos: Seafood Stew/Soup, Using a Sofrito 1 cup sofrito, recipe follows 4 cups fish stock or clam juice 12 clams, cleaned 1 pound sea bass fillet, cut into large chunks 1 pound shrimp (16/20 per pound size), cleaned 12 mussels, cleaned 1 cup calamari (squid), cleaned and sliced 1 tomato, small diced 1/2 cup yellow pepper, small diced 2 limes, juiced 1 bunch cilantro Salt and pepper, to taste 1 ounce bacon (about 1 strip), whole (smoked if available) 1 tablespoon olive oil 1 cup chopped red bell pepper 1 cup chopped yellow bell pepper 1 cup chopped red onion 4 cloves garlic 1/4 teaspoon minced habanero or Scotch bonnet 1/4 teaspoon minced jalapeno Pinch saffron 6 to 8 ounces dry Spanish sherry 1/2 cup cream, if desired Instructions: In a deep saute pan or fry skillet combine sofrito with fish stock or clam juice on medium low heat whisking frequently until heated through. Add the clams, sea bass and shrimp. Cook for 1 minute. Add the mussels and calamari, and cook until all shellfish open. Finish with tomatoes, yellow pepper, lime juice, cilantro, and salt and pepper, to taste. In a sauce pot set on medium, cook the bacon in the olive oil for 30 seconds. Add red and yellow peppers, onions, and garlic, and saute until soft. Add the habanero, jalapeno, and saffron, cook for 1 minute. Add the sherry and cream if desired. Reduce by 1/4, cool and puree in a blender. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 64707,"Chicken Cutlets Brasciole 1/2 cup hot water 1/4 cup pine nuts Handful golden raisins 1 cup flat-leaf parsley 1 tablespoon lemon zest 2 cloves garlic, finely chopped 3 slices white sandwich bread, torn 1/2 cup grated Parmigiano-Reggiano 4 pieces boneless, skinless chicken breast Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons butter 1 cup dry white wine 2 cups tomato sauce 2 tablespoons fresh tarragon, a few sprigs, leaves chopped Instructions: Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes. Lightly toast nuts in a small skillet over medium low heat. Drain raisins and pat dry. Place raisins, nuts, parsley, lemon zest, garlic, torn bread and cheese into processor and pulse into a stuffing. Butterfly the chicken open by cutting into and across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks. Heat the olive oil and butter in a large skillet over medium-high heat. Brown the brasciole all over 7 to 8 minutes, remove and set aside. Deglaze pan with wine, scraping up the drippings. Stir in tomatoes and tarragon, add chicken back, cover and simmer 15 minutes. Slice and serve. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 64708,"Cheesy Spinach Dip 1/2 pound hot pepper jack cheese, cubed 1 pound monterey jack cheese, cubed 10 ounces frozen spinach, drained well and chopped 2 ounces pimento peppers, drained 1 medium onion, chopped and sauteed 1 cup 2% milk 1/2 teaspoon garlic powder 1/8 teaspoon salt 1/2 teaspoon pepper 1 cup Daisy Brand Sour Cream Instructions: 1.Mix all of the ingredients, except for the sour cream, in a large bowl. 2.Microwave on low heat, stirring often, until the cheese melts and the mixture is smooth. 3.7-10 minutes before serving, stir in the sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 64709,"Tstcgdgdgdgdgdgdgd 1 chopped onion 2 tomatoes 4 grreen chillies Instructions: Peel off the skin. Boil it. Chilli mix Add all chillies & grind it. ","[Rioja, Tempranillo, Garnacha]" 64710,"Lemon Herb Olive Oil Smashed Potatoes 2 pounds large Yukon gold potatoes, scrubbed Kosher salt 1/3 cup fruity extra-virgin olive oil, plus more for serving Finely grated zest and juice of 1/2 lemon 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh thyme Instructions: Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/4 cup of the water. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Remove from the heat. Add the olive oil, lemon zest, lemon juice and the reserved cooking water to the potatoes. Mash the potatoes, skins and all, with a traditional potato masher to an even consistency. Fold in the herbs and season with salt. Serve hot with a drizzle of olive oil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 64711,"Broccoli-Cabot Cheddar Soup 2 tablespoons Cabot Salted Butter 2 cups peeled and diced boiling potatoes (about 2 medium) 1/2 cup chopped onion 2 tablespoons King Arthur Unbleached All-Purpose Flour 1 (14 1/2-ounce) can chicken broth (about 2 cups) 2 cups milk 3 cups broccoli (chopped florets and thinly sliced stems) 8 ounces Cabot Sharp Cheddar or Extra Sharp Cheddar, grated (about 2 cups) 1 teaspoon fresh lemon juice Salt and ground black pepper to taste Instructions: In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes. Add flour and cook, stirring, for 2 minutes longer. Gradually stir in chicken broth and milk. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes. Add broccoli and cook until broccoli is tender, about 5 minutes longer. Remove from heat and stir in cheese. Add lemon juice and season with salt and pepper. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 64712,"Mortadella Meatball Sliders 1/2 cup freshly grated Parmesan 1/4 cup panko breadcrumbs
1/4 cup whole milk
1 teaspoon dried oregano
1 teaspoon lemon zest
1/2 teaspoon kosher salt
1 large egg, beaten
1 pound ground pork
1/2 pound mortadella, diced small
3 tablespoons olive oil
1 cup raw shelled pistachios 1/2 cup fresh basil leaves
1/2 cup fresh Italian parsley leaves
1/2 teaspoon kosher salt
1/2 cup olive oil
1 cup freshly grated Parmesan 12 slider potato buns 1 cup baby arugula
Instructions: For the meatballs: Preheat the oven to 450 degrees F. Combine the cheese, breadcrumbs, milk, oregano, lemon zest, salt and egg in a medium bowl. Add the pork and mortadella and gently fold the mixture until fully and evenly combined. Drizzle 2 tablespoons olive oil on a small rimmed baking sheet. Scoop the mixture into 12 golf-ball sized balls and roll until smooth. Place on the baking sheet. Drizzle with the remaining tablespoon olive oil and bake, 15 minutes. For the sauce: Meanwhile, pulse the pistachios in a food processor until coarsely chopped. Add the basil, parsley and salt and pulse to combine. And the olive oil and 1/4 cup cold water and puree until it's a relatively smooth paste. Add the cheese and pulse to combine. Remove the meatballs from the oven and spread a teaspoon of pesto on each meatball. Bake for an additional 5 minutes. For the sliders: Spread a little pesto on the top and bottom of each bun. Place a pinch of arugula on the bottom and a meatball on the arugula. Top with the top half of the buns and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 64713,"Michele's Lemon Pepper Pan Seared Alaskan Halibut served over Organic Spring Salad 4 halibut fillets, cut into 1-inch by 4-inch strips 1/2 cup lemon pepper (without msg added) 2 tablespoons garlic oil 1 1/2 pounds field greens Roasted Garlic and Sun-Dried Tomato Dressing, recipe follows 1/4 cup roasted garlic puree 1/2 cup finely chopped sun-dried tomatoes 1/4 cup finely chopped basil 3/4 cup raspberry vinegar 1 cup light olive oil Instructions: Dredge fillets in lemon pepper. Over low to medium heat, add garlic oil to coat pan. Add dredged fillets to pan and cook 2 minutes, each side. Place fillets on a bed of greens and top with Roasted Garlic and Sun-Dried Tomato Dressing. Add all ingredients together and mix well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64714,"Grilled Vegetable Panini with Herbed Feta Spread 1 portobello mushroom, stem discarded and cap sliced thin 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 small yellow squash, sliced lengthwise into 1/2-inch-thick slices 1 small zucchini, sliced lengthwise into 1/2-inch-thick slices 1/4 cup olive oil, plus more for brushing Kosher salt and cracked black pepper
4 slices ciabatta, each cut in half Herbed Feta Spread, recipe follows 4 pieces red leaf lettuce 4 ounces feta cheese, crumbled 1/4 cup cream cheese, softened 1/4 cup sour cream 1/4 cup fresh basil leaves, roughly chopped 1 tablespoon chopped fresh chives 1 teaspoon fresh lemon juice Kosher salt and cracked black pepper Instructions: Heat a grill pan over medium-high heat. In a large bowl, combine the mushroom, bell peppers, yellow squash and zucchini. Drizzle with the oil, season with salt and pepper and toss to coat. Place the vegetables on the hot pan and grill until tender and lightly browned; use tongs to flip them once or twice during cooking. Transfer the vegetables to a plate.
Reduce the heat to medium. Spread one side of half the ciabatta pieces with Herbed Feta Spread and top each with one-fourth of the grilled vegetables and 1 lettuce leaf. Cover with the remaining pieces of ciabatta and brush the outsides of the sandwiches with oil.
Place on the pan and grill, turning once, until the bread is browned and crisp and the cheese and vegetables are heated through, 8 to 10 minutes. If desired, place a cast-iron skillet on top of the sandwiches to press them while grilling. Serve warm. In a small bowl, combine the feta, cream cheese, sour cream, basil, chives and lemon juice. Season with salt and pepper and mix until blended. Cover and refrigerate until using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 64715,"Baba au Rhum Tart 1/4 cup vanilla syrup, found on coffee isle 3 to 4 tablespoons light rum 1 (7-ounce, 10-inch) large packaged sponge cake shell 2 cups packaged prepared vanilla pudding 1 pint strawberries, sliced Instructions: Combine the vanilla syrup and the rum. Douse sponge cake with rum syrup mixture. Fill cake shell with pudding. Top with arranged, sliced strawberries. ","[Rhum, Moscato, Vin Santo]" 64716,"Cole Slaw 1 head green cabbage, shredded 2 carrots, grated 1 red onion, thinly sliced 2 green onions (white and green parts), chopped 1 fresh red cl, sliced 1 1/2 cups mayonnaise 1/4 cup Dijon mustard 1 tablespoon cider vinegar 1 lemon, juiced Pinch sugar 1/2 teaspoon celery seed Several dashes hot sauce Kosher salt and freshly ground black pepper Instructions: Combine the cabbage, carrots, red onion, green onions, and cl in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 64717,"Angel Food Cake and Lemon Sorbet Ice Cream Cake with Lemony Frosting Unsalted butter, for the pan One 10 1/2-ounce angel food cake, cut into 1/2-inch slices 1 quart lemon sorbet, at room temperature 1 quart vanilla ice cream, at room temperature 2 cups heavy cream 3 tablespoons lemon curd 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Lemon zest, for serving, optional Instructions: Butter a 9-inch springform pan and line the bottom with a parchment paper circle. Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Scoop the sorbet and ice cream onto the cake layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. Add the heavy cream, lemon curd, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.) Frost the top and sides of the cake with the whipped cream frosting. Sprinkle with lemon zest if using. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 64718,"Calamari, Scungili and Shrimp Salad 1 1/2 pounds calamari (squid), cleaned, tentacles and flaps removed, bodysacs cut crosswise into 1/4-inch-wide rings 1 pound shrimp, shelled and deveined 3 cans (6 1/2 ounces each) scungili (conch), drained, rinsed, and patted dry 1 1/2 cups minced celery 4 large cloves garlic, minced fine, or to taste 1 cup pitted and halved black olives 1 cup green olives with pimento, halved Salt and pepper 1/3 to 1/2 cup fresh lemon juice 1/2 cup olive oil 1/3 cup minced fresh parsley leaves Instructions: In a saucepan of boiling salted water, cook the calamari and shrimp for 3 minutes, or just until opaque and tender. Drain and pat dry. In a large bowl, combine the calamari, shrimp, scungili, celery, garlic, olives, and salt and pepper. Chill the mixture, covered, until ready to serve. In a small bowl, whisk the lemon juice, oil, salt, and pepper together. Add the dressing to the seafood mixture along with the parsley and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64719,"Spicy Slow-Cooked Country Rib Tacos 1/4 cup ketchup 5 tablespoons apple cider vinegar 1 tablespoon molasses 1 tablespoon Dijon mustard 4 cloves garlic, roughly chopped 3 chipotle chiles in adobo, plus 2 tablespoons sauce 1 large yellow onion, roughly chopped Kosher salt and freshly ground black pepper 2 teaspoons garlic powder 1 tablespoon paprika 1 tablespoon light brown sugar 1 teaspoon cayenne pepper 1 teaspoon chili powder Kosher salt and freshly ground black pepper 4 1/2 pounds meaty country-style pork ribs (about 4 pieces total; cut 1 1/2- to 2-inches thick) 2 tablespoons olive oil 2 teaspoons dried Mexican oregano 3 cups chicken stock, plus more as necessary 12 to 16 corn tortillas, warmed in a skillet or charred over a flame 1/2 English cucumber, thinly sliced, for serving 1 avocado, cut into thin wedges 1/8 red cabbage, thinly sliced 1 cup crumbled Cotija cheese 5 radishes, thinly sliced Pico de gallo, for serving Cilantro sprigs, for serving Lime wedges, for serving Instructions: For the barbecue sauce: In the bowl of a blender, combine the ketchup, apple cider vinegar, molasses, mustard, garlic, chipotles and sauce and onion. Season generously with salt and pepper. Blend until smooth. For the ribs: In a small bowl, combine the garlic powder, paprika, brown sugar, cayenne, chili powder, 2 tablespoons salt and 2 teaspoons black pepper. Sprinkle the ribs with the rub on all sides. In a skillet, warm the olive oil over medium-high heat. When shimmering, add the ribs and brown on all sides, working in batches if necessary. Transfer to a slow cooker. Add the barbecue sauce, Mexican oregano and enough chicken stock to come halfway up the ribs. Set the slow cooker to high and cook, 8 to 10 hours. Remove the ribs and shred the meat into bite-sized pieces. (Discard the fat.) Taste the sauce and adjust the seasoning if necessary. Whisk to combine (the sauce may separate during cooking) and transfer to a serving bowl. Construct tacos by spreading the tortillas with sauce and topping with pork, cucumbers, avocado wedges, cabbage, Cotija, radishes, pico de gallo and cilantro. Serve immediately with lime wedges. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 64720,"Iceberg Salad 1 head iceberg lettuce 1/2 pound ham, julienned 4 ounces feta cheese 4 cooked potatoes, sliced Vinaigrette dressing, your favorite Instructions: Wash lettuce. Top lettuce with ham and crumbled feta cheese. Fry potatoes in hot oil until crispy. Drain on paper towels and place on salad. Top with dressing. ","[Chardonnay, Sauvignon Blanc, Riesling]" 64721,"Pickled Uncooked Vegetables Namasu 1/3 cup soy sauce 3 tablespoons rice vinegar 4 tablespoons sugar (or more, depending on taste preference) 1 cucumber, peeled and thinly sliced 8 ounces daikon, peeled and thinly sliced 1 Japanese eggplant, peeled and thinly sliced 1 carrot, peeled and julienned 1/2 teaspoon grated ginger Instructions: In a serving bowl combine vegetables and ginger. Toss. In a saucepan combine soy sauce, vinegar and sugar. Bring to a boil, stirring to dissolve sugar, and cook for about a minute. Remove from heat and let cool. Pour dressing over vegetables and toss. Refrigerate for at least an hour before serving ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 64722,"Chicken Caesar Wraps with Crispy Cheese 12 ounces romaine hearts (from 1 to 2 heads), chopped Dressing, recipe follows Eight 10-inch/burrito-size flour tortillas Roasted Chicken, recipe follows 2 cups store-bought Parmesan crisps, preferably Moon Cheese, or see recipe below for homemade Extra-virgin olive oil, for cooking
6 tablespoons (96 grams) mayonnaise 1/4 cup (60 grams) lemon juice (from 1 lemon)
1/4 cup (63 grams) Dijon mustard
1/4 teaspoon Worcestershire sauce
2 cloves garlic, grated
1/2 cup (120 grams) extra-virgin olive oil
1/2 cup (60 grams) shredded Parmesan
Pinch kosher salt
Freshly ground black pepper
1 tablespoon kosher salt 1/2 teaspoon freshly ground black pepper
One 3- to 4-pound whole chicken
1/4 cup (60 grams) mayonnaise
2 cloves garlic, grated
1/2 teaspoon Worcestershire sauce
8 ounces shredded Parmesan 1/4 teaspoon cayenne pepper
Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Instructions: Coat the lettuce in some Dressing and reserve the remaining Dressing for serving on the side. To assemble a wrap: Lay a tortilla flat on a clean surface. Pile about 1 1/2 ounces dressed lettuce on the lower third of the tortilla. Top with 3 to 4 slices chicken (more or less, as desired) then sprinkle with the Parmesan crisps. Fold the wrap over the filling, tuck in the sides and continue to roll. Repeat with the remaining tortillas, lettuce, chicken and Parmesan crisps. Heat a drizzle of olive oil in a large skillet over medium-high heat and crisp the tortilla for a few minutes on both sides, or until golden. Repeat with the remaining wraps. Remove the wraps to a work surface. Cut in half on a bias and serve with additional Dressing for dipping. Whisk together the mayonnaise, lemon juice, Dijon mustard, Worcestershire and garlic in a mixing bowl or measuring cup. Slowly drizzle in the olive oil and whisk to emulsify. Stir in the Parmesan and season with salt and pepper. Adjust the consistency with a little water if it is too thick. Sprinkle the salt and pepper all over the outside and in the cavity of the chicken and rub into and underneath the skin. Place on a rack over a sheet pan and refrigerate, uncovered, for at least 6 hours or up to overnight. Allow the chicken to come to room temperature before cooking. Place an oven rack in the middle position. Preheat the oven to 425 degrees F. In a small bowl, combine the mayonnaise, garlic and Worcestershire, then schmear the mixture all over the chicken. Roast the chicken on a rack in a roasting pan until a thermometer inserted in the thickest part of the thigh (avoiding bone) registers 165 degrees F, begin checking at around 50 minutes. (If the skin gets too dark, tent with aluminum foil.) Allow to rest 30 minutes before carving. Carve the chicken into bite-sized pieces. In a medium bowl, add the cheese and cayenne pepper. Toss to combine. Spread the cheese evenly across the prepared baking sheet. Bake until the cheese is bubbling, crispy and golden brown, 18 to 20 minutes. Set aside to cool completely, then break up into shards. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64723,"Simple Roasted Beets 6 to 8 medium red or golden beets (about 2 pounds) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 1 fresh herb sprig, such as thyme, rosemary, sage or parsley, optional Instructions: Preheat the oven to 425 degrees F. Cut off the leafy tops of the beets, leaving about 1/2 inch of stem, and reserve them for another use. Wash the beets well to remove all of the sand. Toss the beets with the oil, 1 tablespoon water, 1 teaspoon salt and a few grinds of pepper in a large bowl. Transfer the beets to a large piece of foil, add the herb sprig if using and wrap the foil up into a packet. Put the packet on a baking sheet and roast until fork-tender, 40 to 50 minutes depending on the size of the beets. Carefully open the packet, watching out for steam. Let the beets cool for 5 minutes, then peel while still warm by rubbing off the skins with paper towels. Slice and dress the beets as desired and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64724,"Classic Yellow Cup Cakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 3 1/2 ounces milk chocolate 3 ounces semisweet chocolate 2 cups confectioners' sugar, sifted 1/4 cup milk 1/4 cup unsalted butter (1/2 stick), softened 2 teaspoons pure vanilla extract 1/4 teaspoon salt Decorative sprinkles
Instructions:

1. Preheat oven to 350F. Line a standard 12-cup muffin tin with cupcake liners.
2. Whisk flour, baking powder, and salt together in a medium bowl.
3. For cupcakes: Beat eggs and sugar in a medium bowl using a mixer until light and foamy, about 2 minutes. Beat in butter and vanilla. Gradually pour in butter and then vanilla. Reduce speed to and mix in half of dry ingredients. Beat in milk. Add remaining dry ingredients and beat to combine. Do not over mix.
4. Pour about 1/3 cup batter into each cup in muffin tin. Bake until a tester, inserted in center of cakes, comes out clean, 20 to 25 minutes. Cool on a rack. in tin, for 10 minutes, Release cupcake and cool completely.
5. For icing: Place chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so water to a very slow simmer; set bowl over, but not touching, water. Stir chocolate occasionally until melted and smooth.
6. Add confectioners' sugar, milk, butter, vanilla extract, and salt and beat with a mixer until smooth and creamy. Pipe icing onto cupcakes using a large star tip. Top with sprinkles. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64725,"Roasted Sugar Snap Peas with Black Pepper 2 pounds sugar snap peas Olive oil, to coat
   Fine sea salt
   Coarse black pepper Instructions: Preheat the oven to 450 degrees F. Coat the snap peas lightly with olive oil. Season with sea salt and lots of black pepper. Roast (in a single layer on a baking sheet or divide between 2 sheets) until browned at the edges but still with some bite left to them, 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64726,"Barbeque Chicken with Grilled Squash 1 tablespoon brown sugar 1 1/2 tablespoons paprika 1 tablespoon garlic powder 1 1/2 tablespoons chili powder 1/4 teaspoon cayenne pepper 1 tablespoon salt 2 teaspoons freshly ground black pepper 3 pounds bone-in chicken thighs 1/2 cup barbeque sauce 1 teaspoon freshly chopped garlic 1 tablespoon spicy brown mustard 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 1 tablespoon hot sauce 1 teaspoon chili powder 1 tablespoon Worcestershire sauce 4 yellow squash, sliced lengthwise in 1/2 2 tablespoons canola oil 1/2 teaspoon salt 1/4 teaspoon freshly cracked black pepper Instructions: In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for the Grilled Brisket recipe. Sprinkle the remaining spice rub over the chicken parts until well coated. Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side. While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes.
   Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Arrange the chicken on a serving platter and keep warm. Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken. ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 64727,"Gemelli with Roasted Red Pepper Sauce 1 pound gemelli pasta (thin twists) 1 (16-ounce) jar roasted peppers, drained 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil 2 cloves garlic, finely chopped 1 large shallot, finely chopped 1 cup dry white wine or chicken stock 1 (28-ounce) can crushed tomatoes A handful chopped flat-leaf parsley Salt and pepper Grated Romano, as an accompaniment Crusty bread, as an accompaniment Instructions: Place a large pot of water on the stove and bring to a boil. Salt the water and cook gemelli to al dente (with a bite to it), about 9 minutes. Grind drained roasted peppers in a food processor. Heat a large skillet over moderate heat. Add extra virgin olive oil, garlic, and shallots to the pan. Saute garlic and shallots 3 minutes, stir in roasted peppers. Saute pepper paste 2 minutes, stir in wine or chicken stock, reduce liquid for 1 or 2 minutes. Stir in tomatoes and parsley. Season sauce with salt and pepper and simmer until ready to serve. Toss hot pasta with sauce and transfer to a serving dish. Pass grated Romano and crusty bread at table. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Gavi]" 64728,"Baked Sweet Potato and Carrot Gratin 1/2 cup extra-virgin olive oil 2 medium Spanish onions, sliced
   20 ounces baby spinach
   2 2/3 cups cream cheese (21 ounces), cut into small cubes
   1 1/3 cups vegetable stock
   1 cup full-fat yogurt
   Zest of 2 oranges
   Kosher salt and freshly cracked black pepper 2 sprigs fresh sage, minced
   4 large sweet potatoes, peeled and sliced 1/8-inch thick
   4 large carrots, sliced on the bias 1/8-inch thick 1 1/2 cups toasted breadcrumbs
   1 cup pomegranate seeds
   Instructions: Preheat the oven to 375 degrees F. In a large pan, heat 3 tablespoons of the olive oil over medium-high heat until hot. Add the onion and saute until translucent and tender, 3 to 5 minutes. In stages, add the spinach and cook until all of the spinach is incorporated and cooked through. Set aside. In a saucepot over medium-high heat, combine the cream cheese and vegetable stock, whisking to form a smooth mixture. Bring to a simmer, lower the heat to medium and simmer for 3 to 5 minutes. Add the yogurt and orange zest and whisk until incorporated, then remove from the heat. Add the spinach to the cream cheese mixture. Season with salt and pepper and fold together. Coat the inside of a 9-by-13-inch baking dish with the remaining olive oil. Place a thin layer of the spinach mixture on the bottom of the dish and sprinkle with a third of the sage. Place a layer of sweet potatoes on top of the spinach and season with salt and pepper. Top with a single layer of carrots, then a layer of the spinach mixture and some sage. Repeat the steps once more, finishing with a layer of the spinach mixture on top, followed by a sprinkle of sage. Cover the dish with aluminum foil and bake until the potatoes and carrots are tender, 1 hour and 20 minutes. Remove the foil, coat with the breadcrumbs and continue to bake until the breadcrumbs are golden brown, an additional 10 minutes. Let stand for 15 minutes before serving. When ready to serve, top with the pomegranate seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64729,"Quick Garlicky Bruschetta with Tomatoes and Basil 1 cup diced ripe tomatoes 2 tablespoons chopped fresh basil leaves 2 teaspoons olive oil 1/2 teaspoon garlic powder Salt and ground black pepper 1 loaf French bread, sliced diagonally into 1-inch thick slices and toasted Instructions: In a small bowl, combine tomatoes, basil, olive oil, and garlic powder. Mix well to combine. Season, to taste, with salt and black pepper. Spoon tomato mixture on toasted bread slices and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 64730,"Steak and Bean Burritos 2 pounds skirt steak Kosher salt and freshly ground black pepper 2 tablespoons olive oil
   2 red bell peppers, sliced 1 medium onion, sliced
   1 teaspoon ground cumin 1 teaspoon dried oregano
   1 teaspoon chili powder
   1 teaspoon garlic powder
   One 28-ounce can refried beans
   12 burrito-size tortillas
   3/4 cup grated Cheddar, plus more for topping One 10-ounce can red enchilada sauce
   One 10-ounce can green enchilada sauce
   Serving suggestions: sour cream, pico de gallo and fresh cilantro leaves
   Instructions: Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F. Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice. Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes. Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese. Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish. ","[Cabernet Sauvignon, Malbec, Tempranillo, GSM]" 64731,"Lamb Carpaccio with Lamb Turnovers and Greek Salad 3 tablespoons olive oil 1 tablespoon fresh oregano leaves, finely chopped 2 teaspoons Dijon mustard 1 clove garlic, minced 2 trimmed lamb loins (about 8 ounces each) Salt and freshly ground black pepper Greek Salad, recipe follows Lamb Turnovers, recipe follows 1 cup finely chopped romaine lettuce 1 cup cherry tomatoes, cut in half 1/4 cup sliced cucumber 1/4 cup crumbled feta cheese 1/4 cup pitted kalamata olives 1/4 cup olive oil 2 tablespoons finely chopped dill 3 scallions, finely chopped 1 lemon, juiced Salt and freshly ground black pepper 1 stick (8 tablespoons) plus 1 tablespoon unsalted butter 2 cloves garlic, finely diced 2 shallots, finely diced 8 ounces ground lamb 1/4 cup crumbled feta cheese 2 tablespoons fresh parsley leaves, chopped 1 tablespoon fresh thyme leaves, chopped 1/2 teaspoon freshly grated nutmeg Four 17 by 12-inch phyllo sheets, thawed if frozen Instructions: Combine 1 tablespoon olive oil, the oregano, mustard and garlic. Coat the lamb and let stand for 1/2 hour at room temperature.
   Heat the remaining 2 tablespoons olive oil in heavy large skillet over high heat. Add the lamb and sear on all sides, turning often to achieve good even color, 1 to 2 minutes per side. Remove from the skillet and chill in the freezer 20 minutes until cold.
   Slice the lamb as thinly as possible. Pound the slices between layers of waxed paper until paper-thin. To serve, arrange the lamb slices on a salad plate. Top with Greek Salad and Lamb Turnovers. In a large mixing bowl, combine the lettuce, tomatoes, cucumbers, feta, olives, olive oil, parsley, scallions and lemon juice, and toss well. Season with salt and pepper. Preheat the oven to 375 degrees F.
   In a large skillet over medium-high heat, add 1 tablespoon butter, garlic and shallots. Cook until soft. Add the ground lamb and cook until done. Remove the mixture to a bowl and cool for 5 minutes. Add the feta, herbs and nutmeg, and season with salt and pepper.
   Melt the remaining 1 stick butter in a small saucepan, and then cool. Cover the phyllo stack with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.
   Arrange 1 phyllo sheet on a work surface, with a long side nearest you. Keep the remaining sheets covered. Brush with some melted butter. Top with another phyllo sheet and brush with more butter. Cut the buttered phyllo stack lengthwise into 6 strips.
   Put a heaping teaspoon of lamb filling near one corner of a strip on the end nearest you, and then fold the corner of the phyllo over to enclose the filling and form a triangle. Continue folding the strip, like a flag, maintaining a triangle shape. Put the triangle, seam-side down, on a large baking sheet and brush the top with butter. Make more triangles in the same manner, using all of the phyllo sheet and filling, making 12 turnover.
   Bake the triangles in the middle of the oven until golden brown, 20 to 25 minutes. Transfer to a rack to cool slightly. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 64732,"Chocolate-Hazelnut Pots De Creme 1 cup chocolate-hazelnut spread, such as Nutella 3 ounces dark or semisweet chocolate (70 percent and over), chopped 1 1/2 cups whole milk 1 cup heavy cream 1/4 cup granulated sugar 3/4 teaspoon kosher salt 6 large egg yolks 1 1/2 to 2 teaspoons Sriracha sauce 1/2 teaspoon instant espresso powder, optional 1/2 teaspoon vanilla extract Whipped cream or creme fraiche, for topping Cocoa or grated chocolate, for dusting Minced hazelnuts, for garnishing Sea salt, for garnishing Instructions: Spoon the chocolate-hazelnut spread into your blender. Add the chopped chocolate. Set your ramekins/cocottes/teacups/glasses on a baking sheet. In a medium saucepan, whisk together the milk, heavy cream, sugar, salt and egg yolks over medium heat. Cook, stirring constantly, 8 to 10 minutes; I like to use a flat-bottomed wooden spatula so that I can make sure the eggs aren't catching on the bottom and cooking. Cook until the custard thickens, resembling something like very thick paint. It should register between 175 and 180 degrees F on an instant-read thermometer. Another test: the custard should coat the back of the spatula, and when you draw a line across the back of the spatula with your (clean!) finger, the line should hold and maintain its edges without running. Remove from the heat immediately. Now, pour the warm custard through a strainer into the blender. Let it sit 5 minutes to melt the chocolate. Add the Sriracha, espresso powder if using and vanilla extract. Then, put the lid on the blender, hold down with a thick kitchen towel, and blend on low, then high, until smooth and combined, scraping down the sides if necessary. Taste for seasoning. Pour the custard into your containers, tapping them against the rim of the baking sheet to remove air bubbles. Pop them in the fridge and chill until the custards are set, 2 to 3 hours. Top with whipped cream or creme fraiche, some grated chocolate and minced hazelnuts. A little sea salt would be nice too. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 64733,"Southwestern Sweet Potato Hash with Eggs 2 slices thick-cut bacon, chopped 1 medium sweet potato (about 1 pound), chopped 1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped 1 teaspoon chili powder Kosher salt and freshly ground pepper
1 11- to 12-ounce Southwest-style chopped salad kit
2 tablespoons sour cream Grated zest of 1 lime, plus 1 tablespoon lime juice 4 large eggs 1/4 cup shredded Mexican cheese blend
2 tablespoons chopped fresh cilantro Hot sauce, for serving Instructions: Preheat the oven to 425? F. Put the bacon on a 9-by-13-inch rimmed baking sheet or baking dish and bake until crisp, 6 to 8 minutes. Remove to a paper towel\u2013lined plate with a slotted spoon, leaving the drippings on the baking sheet. Add the sweet potato, red onion and bell pepper to the baking sheet and season with the chili powder, 1/2 teaspoon salt and a few grinds of pepper; toss well to coat. Bake until the vegetables are tender and browned, about 18 minutes. Meanwhile, thinly slice the vegetables from the salad kit and transfer to a large bowl. In a medium bowl, whisk the dressing from the salad kit with the sour cream and lime juice; set aside.
Stir the lime zest into the vegetables on the baking sheet and make 4 wells in the mixture; crack 1 egg into each. Bake until the egg whites are almost set, 6 to 8 minutes. Sprinkle the eggs with the Mexican cheese blend and the shredded cheese from the salad kit. Continue to bake until the cheese melts, 2 more minutes.
Sprinkle the salad over the hash and drizzle with the dressing mixture. Top with the tortilla strips from the salad kit and the bacon and cilantro. Serve with hot sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 64734,"Sweet and Sour Panko Shrimp Canola oil to cook 2 minced shallots 1 tablespoon minced ginger 2 minced Thai bird chiles 1 cup fresh orange juice 1 lemon, juiced 2 limes, juiced 1 tablespoon sugar 1 tablespoon clear soy sauce (Kikkoman PK-58) Salt and black pepper, to taste 20 to 24 large shrimp (U-10's or bigger), peeled, deveined, tail on 2 cups all-purpose flour, in a shallow dish 1 tablespoon powder (ancho, chipotle) 6 eggs, beaten, in a shallow dish 2 cups panko, in a shallow dish Salt and white pepper, to taste 2 cups mixed greens for plating Instructions: In a saucepan coated lightly with oil on medium heat, saute shallots, ginger and chiles until soft, about 3 minutes. Deglaze with juices, sugar and soy sauce. Check for seasoning. Reduce by 50 percent until a syrup consistency is achieved. Meanwhile, season the shrimp with salt and pepper. Mix flour with cl. Dredge shrimp in cl-flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. Drain on paper towels. Serve sauce in a ramekin, surrounded by the shrimp on a bed of greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64735,"Sweet Potato Vinaigrette 2 tablespoons white wine vinegar 1 teaspoon honey 1 tablespoon dijon mustard 1/3 cup olive oil Salt and pepper 2 roasted sweet potatoes, peeled and 1/2 slices 2 sliced scallions Instructions: In a large bowl, whisk together vinegar, honey and mustard. Whisk in olive oil in a stream and season to taste. Gently toss sweet potato slices and scallions with vinaigrette. ","[Chardonnay, Sauvignon Blanc, Riesling]" 64736,"Curry Fries with Bacon and Feta 3 strips bacon, diced (about 3 tablespoons) 3 tablespoons mayonnaise
2 teaspoons yellow Indian curry powder
Juice of 1/2 lime
Oil, for frying 1 cup French fries
Large pinch of blackening spice
Kosher salt and freshly ground black pepper
1/2 ounce feta, crumbled
Instructions: Preheat the oven to 350 degrees F. Spread the bacon on a rimmed baking sheet and bake until crispy, 10 to 15 minutes. Mix the mayonnaise, curry powder and lime juice in a bowl and transfer to a squeeze bottle. Heat the oil in a deep fryer or large pot. Fry the French fries until crisp and cooked through. Transfer to a plate. Season with the blackening spice, salt and pepper. Drizzle the curry mayonnaise over the top. Garnish with the crumbled feta and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 64737,"Turkey with Herbes de Provence and Citrus 1 (14 to 15-pound) turkey, neck and giblets reserved 1 orange, cut into wedges 1 lemon, cut into wedges 1 onion, cut into wedges 6 fresh rosemary sprigs 6 fresh sage sprigs 6 fresh oregano sprigs 7 tablespoons unsalted butter 2 tablespoons herbes de Provence 1 tablespoon olive oil 1 1/2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 6 cups canned low-salt chicken broth (approximate amount) 1/3 cup all-purpose flour Instructions: To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F. Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.) Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy. To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64738,"Asian Spinach and Grape Salad 4 cups washed fresh spinach (packaged washed spinach is a time saver) 2 boneless skinless chicken breasts, grilled (or broil on high in your oven) and then diced 1 cup peeled, seeded cucumber, in half-inch chunks 1 cup green California seedless grapes, halved 1/2 cup frozen shelled soybeans (edamame), thawed 1/2 cup seasoned rice vinegar 1 clove fresh garlic, minced or pressed 1 tablespoon minced candied ginger 4 tablespoons vegetable oil 1/2 teaspoon toasted sesame oil Instructions: Combine all of the dressing ingredients in a blender and mix until smooth. Or, for a more textured dressing, whisk the ingredients together in a small bowl. In a large bowl, combine the spinach, chicken, cucumber, grapes and soybeans. Toss with the dressing and add salt and pepper if desired. Serve immediately. Nutritional analysis per serving: Calories 427; Protein 38 g; Carbohydrate 25 g; Fat 21 g; Saturated Fat 3 g; 43% Calories from Fat; Cholesterol 68 mg; Sodium 718 mg; Fiber 3.3 g. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 64739,"Roasted Oysters with Country Bacon 24 fresh oysters, in their shells 2 plum tomatoes 1 package phyllo dough 1/4 cup olive oil 1 tablespoon unsalted butter 3 large shallots, (about 1/4 cup) peeled and finely diced 1/4 cup white wine 1/4 cup heavy cream 1 tablespoon chopped fresh tarragon leaves 2 ounces bacon, cooked and chopped 1/2 cup steamed spinach (optional) Coarse salt Instructions: Preheat oven to 350 degrees. Using a towel, grasp an oyster in the palm of your hand. Press the oyster, rounded side down, on a firm surface, still holding it with the towel. Shuck the oyster by wedging the tip of an oyster knife (regular knives are too thinbladed) between the halves of the shell, at the shell's narrowest end. When the knife tip is securely wedged, rotate the blade to pry open the shell. Slide the knife blade along the length of the shell to open completely. Remove the oyster from the shell and reserve, along with its juice. From each pair of oyster shells, save the one that is most concave on the inside, and discard the one that is flatter. Place the concave shells in a pan of cold water and scrub inside and out. Place the clean oyster shells on a cookie sheet and set aside. Dip the tomatoes briefly in boiling water to loosen the skins, then in ice water. Peel, cut in half, remove and discard the seeds and dice. Lay out the phyllo dough one sheet at a time on a clean work surface. Brush the sheet lightly with olive oil, sprinkle with coarse salt, crumble the sheet like a piece of newspaper and place on a cookie sheet. Bake at 350 degrees for 10 to 12 minutes until golden brown. Have the sauce ingredients measured and ready beside the stove. When you are ready to begin cooking the oysters, place the cookie sheet containing the oyster shells in a 350 degree oven. On the top of the stove, melt the butter in a hot saute pan until it begins to foam. Add the shallots, the oysters and their juice, and the white wine. Cook the oysters for 30 seconds, then add the heavy cream. Bring to a quick boil, then reduce to a simmer for just a minute more, or until the oysters' edges begin to curl. Add the tomato, tarragon, and bacon. Heat for another 30 seconds, then remove promptly from the heat. Remove the oyster shells from the oven and arrange six on each plate. Spoon an oyster into each shell and spoon a little of the sauce over each. Top each dish with top hat of crispy phyllo. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64740,"Bread Pudding with Warm Banana Maple Sauce 1 loaf unsliced rich egg bread, such as challah (1 pound), cut into 1 inch thick slices 3 cups milk 1/2 teaspoon salt 10 large eggs 1/4 cup plus 1 tablespoon sugar 1 teaspoon ground cinnamon 4 tablespoons butter or margarine 6 medium firm bananas, cut into 1/4 inch thick slices 1 bottle (8 ounces) maple syrup Instructions: Grease shallow 3 1/2 to 4 quart ceramic casserole or 13-inch by 9-inch glass baking dish. Arrange bread slices, overlapping slightly, in dish. In a medium bowl, beat milk, salt, eggs and 1/4 cup sugar until well mixed. Slowly pour egg mixture over bread slices; prick bread slices with fork and press slices down to absorb egg mixture. Spoon any egg mixture that bread had not absorbed over bread slices. In a cup, mix cinnamon with remaining 1 tablespoon of sugar; sprinkle over top of bread pudding and dot with 2 tablespoons butter. Cover and refrigerate at least 30 minutes or overnight. Preheat oven to 325 degrees F. Remove cover from bread pudding and bake 45 minutes, or until knife inserted in the center comes out clean. For the sauce; melt remaining 2 tablespoons butter in a nonstick 12-inch skillet over a medium high heat. Add banana slices and cook about 3 minutes, until lightly browned. Pour maple syrup over bananas; heat to boiling. Boil 2 to 3 minutes, until mixture thickens slightly. Serve warm sauce in bowl with bread pudding ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 64741,"Cranberry Streusel Pie 1 (9-inch) unbaked pie crust 1 (8 oz.) package cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/4 cup lemon juice 3 tablespoons light brown sugar, divided 2 tablespoons cornstarch 1 (16 oz.) can whole berry cranberry sauce 1/3 cup Pillsbury BEST? All Purpose Flour 3/4 cup chopped walnuts 1/4 cup cold butter Instructions: HEAT oven 425 degrees F. Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375 degrees F. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. pour into partially baked pie crust. COMBINE 1 tablespoon brown sugar and cornstarch in small bowl; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture. COMBINE flour and remaining 2 tablespoons brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over cranberry mixture. BAKE 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64742,"Bacon Wrapped Artichoke Hearts 1 jar (12 ounces) marinated artichoke heart quarters, drained and liquid reserved (recommended: Luna Rosa) 9 slices center cut bacon, cut in half (recommended: Oscar Meyer) Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Wrap the artichoke heart quarters with the half slices of bacon. Secure with a toothpick. Place on the baking sheet and drizzle with the reserved artichoke liquid. Roast in the oven for 12 to 15 minutes, or until lightly browned. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64743,"Stuffed Poblano Chiles (\Chiles Rellenos) 5 red plum tomatoes, cored and coarsely chopped 1 garlic clove, minced 1/3 cup chopped white onion 1 tablespoon olive oil Salt and freshly ground black pepper 1 1/2 cups Monterrey Jack cheese 1 tablespoon dried oregano 6 poblano chiles, charred, seeded, and deveined *see Cook's Note 3 egg whites, at room temperature 1 egg yolk, at room temperature All-purpose flour, for dredging Vegetable oil, for frying Instructions: Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
cl rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each cl with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
Arrange the chiles on a serving platter, spoon the sauce on top and serve. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 64744,"Chocolate Bag 8 ounces semisweet chocolate White chocolate mousse, recipe follows or flavored whipped cream Mixed berries Mint sprigs 1 1/2 cups heavy cream 5 ounces white chocolate, coarsely chopped 1/2 cup egg whites (from about 4 eggs) 2 tablespoons sugar Instructions: Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too. Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight. The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator. In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 64745,"Salt Free Meat Rub 1 tablespoon coriander seeds 1 tablespoon fennel seeds 1 tablespoon mustard seeds 1 tablespoon cumin seeds 1 tablespoon peppercorns Instructions: Chuck Hughes guarantees that you'll never look back once you've tried his tasty and easy salt free meat rub. In a pan, toss the seeds and peppercorns and toast on medium-low heat for 3 to 5 minutes. Then grind them in a mortar and pestle or spice grinder. You'll have a perfect salt free rub to go on any meat! ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 64746,"Roasted Vegetable Pasta Kosher salt 2 small zucchini, halved lengthwise and sliced 1/2 inch thick 1 bunch asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil Freshly ground pepper 1 small onion, diced 2 cloves garlic, thinly sliced 1 28-ounce can diced tomatoes 1/2 cup grated pecorino romano or parmesan cheese, plus more for topping 9 ounces fresh linguine 1/2 cup chopped fresh basil Instructions: Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64747,"White Peach, Tarragon and Bubble Sangria 1/2 cup small-pearl tapioca One 750-milliliter bottle dry Gewurztraminer or other dry white wine 2 cups white grape juice 1 cup elderflower liqueur, such as St-Germaine 1 cup loosely packed fresh tarragon leaves, roughly chopped 2 white peaches, pitted and cut into 1/4-inch-thick wedges Ice Instructions: Bring 6 cups water to a boil in a medium saucepan. Add the tapioca, reduce the heat to medium and cook, stirring occasionally, until tender, about 15 minutes. Strain the tapioca in a large sieve, and rinse under cold running water until cold. Spoon the tapioca into a 3-quart pitcher. Add the wine, grape juice and liqueur to the pitcher, and stir to combine. Add the tarragon and peaches, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours or up to overnight. To serve, fill 8 glasses halfway with ice. Stir the sangria to redistribute the tapioca, then pour the sangria, fruit, and tapioca into each glass. ","[Viognier, Pinot Grigio, Vermentino, Sauvignon Blanc]" 64748,"Vanilla Rum Panna Cotta with Salted Caramel 2 teaspoons (1 packet) unflavored gelatin 3 cups heavy cream, divided 2 cups plain whole-milk yogurt 2 teaspoons pure vanilla extract Seeds scraped from 1 vanilla bean 3/4 cup sugar Dark rum, such as Mount Gay 1/2 cup good caramel sauce, such as Fran's Fleur de sel Instructions: In a small bowl, sprinkle the gelatin on 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, stir the softened gelatin into the hot cream until dissolved. Pour the hot cream-gelatin mixture into the cream-yogurt mixture and stir in 3 tablespoons of rum. Pour into 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and allow to chill overnight. Before serving, heat the caramel sauce with 2 teaspoons of rum in a small bowl in the microwave or a small saucepan set over low heat, just until warm. Spoon a thin layer of warm caramel on each cold panna cotta, sprinkle with fleur de sel, and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 64749,"Cornbread Dressing 1 large egg 1 cup low-sodium chicken broth 1 pound store bought cornbread, cut into 1-inch cubes 1 cup frozen diced onions, thawed 2 tablespoons Italian herb marinade mix (recommended: Durkee Grill Creations) 1 (8-ounce) can sliced water chestnuts 1 (14.75-ounce) can cream style sweet corn 1 cup shredded Monterey Jack cheese Instructions: Preheat oven to 350 degrees F. Spray a 2 1/2 quart casserole dish with cooking spray. Set aside. In a small bowl beat 1 egg with the chicken broth. In a large bowl combine remaining ingredients and egg mixture. Stir to combine. Transfer to the prepared casserole dish. Bake for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 64750,"Togarashi Prawns 1 sheet nori 1 tablespoon sesame seeds, toasted 1 tablespoon grated orange zest, allowed to dry on a paper towel 1 teaspoon red pepper flakes 2 tablespoons peanut oil 1 pound large prawns, shelled and deveined, with tails on Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. To make the togarashi, toast the nori on an ungreased baking sheet for 20 minutes in the oven. Allow to cool, then rip the nori into pieces that will fit in your spice mill. Grind the nori, sesame seeds, orange zest, and pepper flakes in batches if necessary, and mix together in a small mixing bowl. Set aside. Heat the oil in a wok over high heat until very hot. Add the prawns and cook 3 to 4 minutes, tossing and turning the prawns as they cook. When they are firm and pink, sprinkle the prawns with the togarashi, salt, and pepper, and toss well to coat. You can also brush the prawns with the oil, sprinkle them with the togarashi, salt, and pepper, and grill or broil them, turning often, until firm and pink, 3 to 4 minutes. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 64751,"Stone Fruit Galette 1 puff pastry sheet (from a 17 1/4-ounce package), thawed 3 tablespoons granulated sugar, divided 4 to 6 pieces stone fruit, pitted and cut into 1/8-inch thick wedges 1/4 cup sliced almonds 1/3 cup apricot jam Instructions: Preheat the oven to 425 degrees F. Unfold the puff pastry sheet and, using a rolling pin, lightly roll the pastry out. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide. Transfer the round to a tart pan with a removable bottom. Sprinkle 1 tablespoon sugar on the bottom of the tart and arrange the fruit wedges over the sugar, packing them in tightly and making 1 big circle. Sprinkle with the remaining 2 tablespoons sugar and with the sliced almonds. Bake until the edges are golden brown, 25 to 30 minutes. Cool on a rack. Just before serving, heat the apricot jam with 2 tablespoons water in a small pot over moderate heat. Using a pastry brush, paint the tart with the melted jam. BYOC: Trying serving this with your favorite stone fruit ice cream, such as peach, or with freshly whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 64752,"Rice Pudding with Vanilla Bean, Orange and Rum 5 cups whole milk 2/3 cup Arborio rice or other short-grain white rice 1 vanilla bean, split lengthwise 1/2 cup sugar 2 teaspoons dark rum 1 teaspoon grated orange peel Orange segments Instructions: Combine the milk and rice in a heavy medium saucepan. Scrape in the seeds from the vanilla bean; add the bean. Bring the milk to a boil. Reduce the heat to medium and simmer until the rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, rum, and orange peel. Discard the vanilla bean. Cook until the mixture thickens, 5 to10 minutes longer. Spoon the rice pudding into bowls. Cover and refrigerate until cold, about 5 hours. Serve with orange segments. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 64753,"Cheese Ravioli with Red Pepper Sauce 2 cups all-purpose flour 2 teaspoons kosher salt 3 eggs 1 tablespoon olive oil 1 teaspoon unsalted butter 1 tablespoon finely chopped onion 1 cup Taleggio 1 cup ricotta 2 tablespoons grated Parmesan Kosher salt and freshly ground black pepper 6 red peppers 2 tablespoons unsalted butter 2 teaspoons olive oil 1 clove garlic, minced 6 anchovy fillets 2 teaspoons lemon juice 11/2 teaspoons kosher salt 2 tablespoons chopped fresh Italian parsley leaves Instructions: For the ravioli: Sift the flour and salt into a mound on a clean work surface. Hollow out a well in the center of the flour. Combine the eggs and olive oil in the hollow.Whisk the eggs with a fork, slowly drawing in some of the flour. Slowly draw in more flour, using your hands until a ball forms. Knead the dough for 10 minutes, adding flour so that the dough is smooth and elastic, not sticky or wet. Place the pasta dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 30 minutes at room temperature. In a small skillet, over medium heat melt the butter and saute the onions until tender. Combine the onions with the Taleggio, ricotta and Parmesan cheeses. Season, to taste, with salt and pepper. Roll 1/4 of the pasta through a pasta rolling machine starting at the widest setting and working down to the narrowest setting, rolling the pasta through twice at each setting to work the dough. Lay the rolled pasta flat and trim the edges with a pastry cutter or knife. Place 1 tablespoon of filling at 2-inch intervals along the length of the pasta, 1/2-inch from the edge. Spritz the pasta with water and fold in 2, lengthwise, over the filling. Press down on the pasta all around the mounds of filling to ensure a good seal. Cut the pasta into squares with the filling in the middle. Repeat with the rest of the pasta and filling. Cover the ravioli and set aside until ready to cook. Any remaining unrolled pasta can be stored, double wrapped, in refrigerator for 3 days or in the freezer for up to 1month. For the sauce: Preheat the oven to 375 degrees F. Place the peppers on a baking sheet and bake for 25 minutes. Place the hot peppers in a large bowl and cover with plastic wrap to steam. Peel the peppers and remove the stem and seeds. In a small skillet over medium heat, melt the butter and olive oil and saute the garlic for 15 seconds. Add the anchovies, reduce the heat to low and cook for 1 minute. In a food processor, puree the roasted peppers, anchovy mixture, lemon juice and salt until smooth. Place in a pot and warm over medium heat. Bring a large pot of salted water to a boil. Drop the ravioli into the boiling water and cook for 2 minutes. Drain ravioli and toss with warm sauce. Garnish with parsley. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 64754,"Prime Rib Sandwiches with Horseradish Sauce One 6- to 8-pound standing rib roast 1/3 to 1/2 cup kosher salt
2 tablespoons freshly ground black pepper
1 bunch fresh thyme 2 cups sour cream 1/2 cup prepared horseradish, drained
1/4 cup Dijon mustard
1 bunch fresh chives, chopped
Kosher salt and freshly ground black pepper 12 club rolls, split open Olive oil, for brushing
Instructions: For the prime rib: Preheat the oven to 450 degrees F. Remove the meat from the refrigerator at least one hour before cooking. Rub the meat all over with the salt and pepper and spread the thyme sprigs over the top. Arrange the meat on a roasting rack, fat-side up. Roast the meat 30 minutes, then reduce the temperature of the oven to 350 degrees F. Continue cooking the meat until the internal temperature at the thickest part reaches 125 degrees F, about 1 hour. Remove the meat from the oven and tent loosely with foil. (Leave the oven on.) Let rest 20 minutes. For the horseradish cream: In a medium bowl, whisk together the sour cream, horseradish, Dijon mustard, chives and salt and pepper. Set aside. For the sandwiches: Place the rolls on a baking sheet and brush the cut sides with some olive oil. Toast in the oven just until lightly golden, 5 to 10 minutes. Carefully cut the meat off the bone into thin slices. Once there is enough to assemble the sandwiches, spread the horseradish cream on the rolls and layer on the meat. Serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 64755,"Mini Bagel Chips 10 mini bagels 2 teaspoons fennel seeds 1 1/2 teaspoons dried mint
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
4 tablespoons butter, melted
Instructions: Preheat the oven to 350 degrees F. Slice the bagels in 4 across the center and place on 2 baking sheets. Crush the fennel, mint, oregano, salt and pepper in a mortar and pestle or mini processor. Transfer to a small bowl and add the olive oil and melted butter. Brush the flavored oil and butter mixture onto the bagel pieces. Bake until toasted and fragrant, about 8 minutes. Serve with your favorite dip. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64756,"Fun House in Your Mouth Cupcake About 2 medium bananas 1 1/4 teaspoons baking soda
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup soymilk
1/3 cup vegetable oil
2 1/2 teaspoons vanilla extract
1/3 cup finely chopped vegan dark chocolate (most dark chocolate IS vegan, but always double check!!)
1 cup vegan butter substitute 1/2 cup vegan shortening
1/2 cup peanut butter, plus more as needed (to keep this vegan, avoid ones that have honey in them!) 4 cups confectioners' sugar
1 tablespoon soy milk
2 teaspoons vanilla
1/3 cup soy milk 2/3 cup chopped vegan dark chocolate Banana chips, for topping Popping sugar, for topping Instructions: For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners. Mash the bananas in a bowl with a fork until a few small lumps are left. Fold in 1 teaspoon of the baking soda. Measure out 1/2 cup of this mixture and set aside. Sift the flour, granulated sugar, baking powder, salt and remaining 1/4 teaspoon baking soda into a large bowl and mix well. In a smaller bowl, whisk together the soy milk, vegetable oil, vanilla and mashed bananas. Gently fold the wet ingredients into the dry; don't over-mix or you'll get tough cupcakes (small lumps are fine). Fold in the dark chocolate. Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 18 to 20 minutes. Let the cupcakes cool completely before frosting. For the frosting: Using an electric mixer with a whisk attachment, mix together the vegan butter and shortening until well combined, about 3 minutes. Scrape down the sides of the bowl, add the peanut butter and mix for another minute. With the mixer on low, slowly add the confectioners' sugar. Add the soy milk and vanilla and mix on medium for 2 minutes. If the peanut butter flavor is too subtle, add 2 more tablespoons to the frosting and rewhip; you want to try to avoid a heavy, dense or gritty frosting, so adding a little at a time and then whipping it into the frosting will avoid that! For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil. Pour over the dark chocolate and wait a minute before stirring. To assemble: Put the frosting in a piping bag and apply to the top of each cupcake. Drizzle with the ganache. Dip the banana chips in the ganache, and then dip into the popping sugar. Top each cupcake with some of the banana chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 64757,"Kale and Butternut Squash Salad with Warm Bacon Vinaigrette 5 tablespoons red wine vinegar 4 teaspoons honey Kosher salt and freshly ground pepper 1 large or 2 small bunches Tuscan kale, stemmed and chopped (about 16 cups)
1/2 red onion, thinly sliced 1/4 medium butternut squash, peeled and grated on a box grater (1 1/2 cups) 1 tablespoon extra-virgin olive oil 4 slices thick-cut bacon, chopped 1 teaspoon chopped fresh rosemary 1/4 cup pomegranate seeds Instructions: Whisk the vinegar, honey and a pinch of salt and pepper in a large bowl. Add the kale, red onion and squash and toss. Massage with your fingers until everything is evenly coated and the kale softens slightly. Heat the olive oil in a small saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 10 to 12 minutes. Remove from the heat and stir in the rosemary. Let sit until it stops sizzling, about 1 minute. Using a slotted spoon, transfer the bacon pieces to the salad. Pour the bacon drippings into a small bowl; you should have about 5 tablespoons (if you don't, add more olive oil to make up the difference). Add the warm bacon drippings to the salad and toss well; season with salt and pepper. Top with the pomegranate seeds. ","[Chardonnay, Pinot Gris, Riesling, Gavi]" 64758,"Sake Shooter 12 shot glasses 1/2 English cucumber, peeled and fine brunoise 1 dozen kumamotos, shucked, save liquor in the shell 12 tablespoons top quality, chilled sake 1 lemon, zested Instructions: Fill each shot glass with 1/2 tablespoon cucumber. Top with oyster and its liquor. Top that with 1 tablespoon chilled sake and garnish with zest. Serve in a bed of crushed ice. ",[Sake] 64759,"Chipotle-Spiced Cashews and Pecans with Pretzels Kosher salt 1 tablespoon sugar 2 to 3 teaspoons chipotle cl powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon grated lime zest 1/4 teaspoon granulated garlic Vegetable oil, for brushing 1 large egg white 2 cups raw unsalted cashews 2 cups raw unsalted pecans 1 1/2 cups mini pretzels Instructions: Mix 1 1/2 teaspoons salt, the sugar, cl powder, cumin, coriander, lime zest and garlic in a small bowl; set aside. Preheat the oven to 350 degrees F and brush a rimmed baking sheet lightly with vegetable oil. Whisk the egg white in a large bowl until frothy. Add the cashews, pecans and mini pretzels. Sprinkle with the prepared spice blend and toss to coat. Spread the nut mixture evenly on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet. ","[Malbec, Tempranillo, Garnacha, Barbera]" 64760,"Spinach and Fatoush Salad with Sirloin Steak 1 pound sirloin steak Coarse salt and freshly ground pepper 1/2 cup fresh lemon juice 3/4 teaspoon ground cumin 1 tablespoons olive oil 4 scallions, thinly sliced, white parts only 1 English cucumber, peeled, seeded and thinly sliced 1 pint cherry tomatoes, halved 1 (15-ounce) can chickpeas, drained and rinsed 1/2 cup roughly chopped flat-leaf parsley 1/2 cup roughly chopped mint 1 bag pre-washed baby spinach 16 pieces pita chips, recipe follows 2 (6-inch) whole wheat pitas Olive oil spray 1/4 teaspoon ground cumin Coarse salt and freshly ground pepper Instructions: Season the sirloin with salt and pepper. Sear the steak in a heavy-bottomed pan for 4 to 5 minutes until medium rare. In a large bowl whisk together lemon juice, salt, ground cumin, and olive oil. Add scallions, cucumbers, tomatoes, chickpeas, parsley, and mint. Toss to combine. Add spinach and pita. Toss to combine, taste and adjust seasonings. Thinly slice the sirloin (portion control the meat according to your needs). Mound the salad onto a large plate. Top with overlapping pieces of the sirloin steak. Serve immediately. Preheat the oven to 350 degrees F. Cut each pita into 8 pieces. Lightly spray the pita with olive oil. Sprinkle with cumin and season with salt and pepper, to taste. Place on a baking sheet and bake until crisp, shaking the pan halfway through cooking, about 10 to 15 minutes ","[Syrah, Malbec, Tempranillo, Garnacha]

" 64761,"Pomegranate Gimlets 1 1/2 cups gin, such as Tanqueray 1 cup pomegranate juice, such as Pom Wonderful 1 cup freshly squeezed lime juice (6 to 8 limes) 1/2 cup simple syrup* Pomegranate seeds, for garnish 6 to 8 thin, whole, round slices of lime, for garnish Instructions: At least 1 hour before serving, freeze 6 to 8 martini glasses. Combine the gin, pomegranate juice, lime juice and simple syrup in a large pitcher. Fill a cocktail shaker half full of ice, pour in the gimlet mixture until the shaker is 3/4 full and shake for 15 seconds. Pour into the frozen glasses and garnish each glass with a teaspoon of pomegranate seeds and a slice of lime. ","[Gin, Vodka, Cava, Prosecco]" 64762,"Healthy Dragon Fruit Waldorf Salad 1 large, ripe dragon fruit 1/3 cup 2-percent Greek yogurt 2 tablespoons mayonnaise Juice of 1/2 lemon 1 teaspoon honey 1/2 teaspoon freshly grated ginger 1/2 teaspoon kosher salt 1 small Granny Smith apple, cored and cut into 1/2-inch pieces 1/2 cup red seedless grapes, halved 1/2 cup fresh cilantro leaves, chopped 1/3 cup cashews, roughly chopped 4 leaves Bibb or iceberg lettuce Instructions: Quarter the dragon fruit lengthwise. Work your finger under the skin, pull it back and peel it away in 1 piece. Cut each quarter into 1/4-inch-thick triangles. Whisk together the yogurt, mayonnaise, lemon juice, honey, ginger and salt in a large bowl. Add the apples, grapes, 3/4 of the dragon fruit pieces and 3/4 of both the cilantro and the cashews. Toss to combine, and refrigerate until chilled, about 1 hour. Put a lettuce leaf in each of 4 small bowls, and top each with a scoop of salad. Garnish with the remaining dragon fruit, cilantro and cashews. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64763,"Goat Karahi 8 ounces bone-in goat meat, cut into chunks
2 tablespoons ginger and garlic paste
Salt and ground black pepper
2 bay leaves
1 large onion, diced 4 tablespoons soybean oil
3 tomatoes, diced 2 tablespoons plain yogurt
1/2 teaspoon red chili powder
1/4 teaspoon ground coriander
1 tablespoon butter
Crushed green cardamom, for sprinkling Ginger, thinly sliced for garnish
Fresh cilantro leaves, for garnish
Green chiles, thinly sliced for garnish
Instructions: In a medium saucepan, combine the goat, 3 cups water, 1 teaspoon of the ginger and garlic paste, a pinch of salt and pepper and the bay leaves. Boil on high heat until the meat is tender, about 30 minutes. Do not over boil. Remove the goat and set aside for later. Strain the broth, removing the bay leaves. In a small pan, fry the onions in 2 tablespoons of the oil until soft. Remove from the heat and puree. In a medium pan, heat the remaining 2 tablespoons oil. Add the remaining ginger and garlic paste and saute on low heat. Add the goat along with 2 tablespoons of the onion puree, the tomatoes, 1/4 cup of the goat broth, the yogurt, red chili powder, coriander and 1/2 teaspoon each salt and pepper. Mix the ingredients well on medium heat. Cook for 10 to 15 minutes. Cover and let simmer when the sauce has thickened. Add the butter and take off the heat. Sprinkle with green cardamom. Garnish with sliced ginger, cilantro leaves and green chiles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 64764,"Hot Spinach and Crab Dip 2 tablespoons unsalted butter 1 small onion, finely chopped 1 clove garlic, finely chopped Kosher salt and freshly ground black pepper 8 ounces cream cheese 1 teaspoon Worcestershire 1/2 teaspoon dry mustard 1/2 teaspoon paprika 1/8 teaspoon cayenne 1 pound frozen chopped spinach, thawed and squeezed very dry 8 ounces lump crabmeat, picked through for bits of shell 1/2 cup shredded Monterey Jack 3 tablespoons grated Parmesan 2 tablespoons panko breadcrumbs Crackers, for serving Instructions: Preheat the oven to 425 degrees F. Melt the butter in a medium pot over medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the cream cheese, Worcestershire, dry mustard, paprika and cayenne, and stir until melted. Add the spinach and crabmeat, and stir until warm and bubbling. Stir in the cheeses and season with salt and pepper. Transfer the dip to a small baking dish and top with the panko. Place the baking dish on a baking sheet and bake until bubbling and golden, about 15 minutes. Serve hot with crackers.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64765,"Best Buffalo Chicken Dip 1 (8-ounce) package cream cheese, softened 1/2 cup blue cheese or ranch salad dressing 1/2 cup hot sauce 1/2 cup crumbled blue cheese 2 ounces mozzarella cheese, shredded 2 (9.75-ounce) cans chicken in water, drained Crackers, chips, and/or veggies, for dipping Instructions: Preheat the oven to 350 degrees F. In a (9-inch) deep-dish pie plate add the cream cheese and stir with a fork until smooth. Stir in the dressing, hot sauce and cheeses. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir before serving with crackers, chips, and/or veggies. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 64766,"Chicken Wings in Garlic Sauce 2 dozen chicken wings Flour, for dredging 2 tablespoons paprika Salt and pepper 1/4 cup Spanish olive oil Pinch red pepper flakes Bay leaf 2 lemons, halved 10 roasted cloves garlic 1/4 cup chopped fresh oregano 1/4 cup Spanish sherry 2 cups low-sodium chicken broth Instructions: Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour. Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan. Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 64767,"Caramelized Onion, Sausage and Basil Pizza Cornmeal, for dusting 3 tablespoons extra-virgin olive oil, plus extra for drizzling 1 tablespoon unsalted butter, at room temperature 2 onions (about 1 1/2 pounds), thinly sliced 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound spicy turkey or pork sausage, casings removed, crumbled All-purpose flour, for dusting 1 (13 to 16-ounce) ball pizza dough 3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese 1/4 cup chopped fresh basil leaves 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 and set aside. In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly. On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 64768,"Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce Two 1-pound pork tenderloins 1 cup Japanese (panko) breadcrumbs 1 cup finely chopped pecans 4 tablespoons chopped fresh rosemary 1/2 teaspoon salt 1 teaspoon ground black pepper 2 egg whites One 12-ounce jar raspberry preserves 2 tablespoons adobo sauce, or to taste Instructions: For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside. Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly. Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing. For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce. To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 64769,"Curried Goat 6 pounds goat stew meat, shoulder cut into 1 1/2-inch pieces 4 cups onions, sliced 1 large tomato, seeded and chopped 2 tablespoons ginger, chopped 6 garlic cloves, crushed 6 tablespoons curry powder Salt and freshly ground pepper 6 tablespoons ghee or vegetable oil, recipe follows Water Cheryl's Hot Sauce, recipe follows, to taste 4 Yukon Gold potatoes, peeled and cut into large dice 1 bunch scallions, thinly sliced for garnish 1 pound unsalted butter, cut into chunks 10 whole Scotch bonnet peppers, rinsed and stems removed 1 to 1 1/2 cups white vinegar 10 whole pimento seeds Instructions: In a large bowl, season goat meat with onions, tomato, ginger, garlic, curry powder, salt and pepper. Mix well and allow to marinate refrigerated overnight. Remove meat from marinade. In a large braising pot, over a moderately high heat, brown off meat in 2 tablespoons ghee or oil until golden brown on all sides. When done browning all of the meat, pour excess fat from pot. Add rest of ghee or oil to pot and all of the reserved marinade, some hot sauce and saute for 6 minutes, then return meat to pot with enough water to just cover the meat and bring to a boil. Cover and put the pot in preheated 375-degree oven for 1 1/2 hours. Add potatoes to pot. Return pot to oven and cook for 1/2 hour or until meat is tender. Simmer sauce over medium heat and uncovered to thicken. Season with salt and more hot sauce if desired. Garnish meat with scallions. This can be served with roti or white rice. Put butter in a heavy bottomed saucepan and into a preheated 300 degree oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator. To a blender, add peppers and 1 cup of vinegar and puree. Add rest of vinegar if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator. ","[Rhone Blends, Pinot Noir, Tempranillo]

" 64770,"Ribollita 6 (1/4-inch thick) slices bread 1 garlic clove 2 tablespoons Parmesan 2 tablespoons olive oil 1 medium onion, chopped 2 carrots, sliced 2 celery stalks, sliced 2 garlic cloves, minced 1 small zucchini, sliced 1/2 roasted red pepper or fresh red pepper 1 sprig fresh rosemary 8 cups escarole or about 1 head, coarsely chopped 1 (15-ounce) can cannelloni beans, rinsed and drained 1 (14-ounce) can tomatoes, chopped 2 cups chicken broth Instructions: Pre-heat the broiler. Place bread slices on broiler pan or cookie sheet, broil until golden, turning once, about 2 the 3 minutes. Remove bread and rub each slice with garlic. Mince remaining garlic for the soup. Sprinkle each slice of bread with Parmesan, place back under broiler until cheese is bubbly and golden, about 1 to 2 minutes. Set aside. To prepare the soup, heat olive oil in a large soup pot over medium high heat. Add onion and cook until tender, stirring often, about 10 minutes. Add carrots, celery, and remaining minced garlic. Cover and cook until carrots are almost tender, about 7 minutes more. Add zucchini, red pepper, and rosemary. Stir and cook until zucchini is tender, about 5 minutes more. Add the escarole, beans, tomatoes, and stock. Cook until escarole is just wilted, about five minutes. Taste and adjust seasonings. Place 1 slice of cheese bread in the bottom of each soup bowl and cover with soup. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64771,"Frozen Fruit Sparkling Water Two 12-ounce bags frozen mixed berries 1 lemon, sliced
1 lime, sliced
1 orange, sliced
Four 25.3-ounce bottles sparkling water
1/4 cup basil leaves, torn
Instructions: In a large punch bowl, combine the frozen berries, lemon slices, lime slices, orange slices, sparkling water and basil leaves. Stir with a wooden spoon to combine. ","[Prosecco, Cava, Brut Ros]" 64772,"Vegetarian Paella 2 teaspoons olive oil 8 ounces soy sausage, cut into 1-inch pieces 2 cloves garlic, minced 1 cup marinated artichoke hearts, quartered 1 cup sliced yellow squash 1 cup baby squash or sliced zucchini 1 cup sliced carrots 1 bunch asparagus, ends trimmed, cut into 2-inch pieces 1/2 cup frozen green peas 14-ounce can diced tomatoes 6 to 8 saffron threads 1/2 teaspoon paprika 2 bay leaves 2 cups cooked rice 1/2 cup reduced-sodium vegetable broth 1/4 cup chopped fresh parsley leaves Salt and freshly ground black pepper Instructions: Heat oil in a large paella pan or skillet over medium-high heat. Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper. ","[Rioja, Tempranillo, Garnacha, Cava]" 64773,"Meringues with Cassis and Raspberries 1 1/2 cups heavy cream 4 1/2 tablespoons sugar 4 1/2 tablespoons Cassis 3/4 teaspoon pure vanilla extract 6 meringue shells 2 half pints fresh raspberries Instructions: Whip the cream in the bowl of an electric mixer fitter with the whisk attachment. When it starts to thicken, add the sugar, Cassis, and vanilla. Continue to whip until it forms soft peaks. Do not over beat. Spoon the cream onto the meringues and top with berries. ","[Champagne, Moscato, Vin Santo]" 64774,"Chiles Rellenos 6 poblano cl peppers 5 plum tomatoes, cored and coarsely chopped 1/2 small white onion, chopped 1 clove garlic, chopped 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 1 1/2 cups shredded monterey jack cheese 1 tablespoon dried oregano, preferably Mexican 3 large egg whites plus 1 egg yolk, at room temperature Vegetable oil, for frying All-purpose flour, for dredging Instructions: Char the chiles. Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler. Let them soften. Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel. Remove the skin. Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off. Open the chiles. Using a paring knife, make a slit across the top of a cl just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the cl like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles. Prepare the sauce. Puree the tomatoes, onion and garlic in a blender until smooth. Warm the olive oil in a saucepan over medium heat. Add the tomato puree and simmer 5 minutes, stirring occasionally; the sauce will be broth-y. Season with salt and pepper and keep warm. Make the filling. Place the cheese in a bowl, then add the oregano, crumbling and rubbing it with your fingers to release its flavor. Season the mixture with salt and pepper. Stuff the chiles. Fill each cl with about 1/4 cup cheese mixture. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each cl so the filling doesn't leak out when you fry. Mix the batter. Beat the egg whites with a mixer on high speed until soft peaks form. Add the egg yolk and beat 3 more minutes. Batter and fry. Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F. Dredge: Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour. Batter: Holding each cl by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off. Fry: Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels. Eat! Place a fried cl on each plate and pour the warm sauce over it. Serve immediately. ","[Rioja, Barolo, Pinot Noir, Garnacha]" 64775,"Sweet and Salty Conductor Corn 2 tablespoons vegetable or canola oil 1/2 cup popcorn kernels 1 cup lightly salted peanuts, optional 4 tablespoons unsalted butter
1/2 cup packed light brown sugar
Instructions: Preheat the oven to 350 degrees F and place a rack in the center of the oven. In a large Dutch oven or heavy pot with a lid, warm the oil over medium heat, then stir in the popcorn kernels. Cover the pot and shake periodically until the kernels start to pop, then shake more until the popping slows. This should take a total of 8 to 10 minutes. Remove the lid, then spread the popcorn evenly on a baking sheet and sprinkle with the peanuts if using, and set aside. In a small saucepan set over medium heat, melt the butter, then stir in the sugar and cook until the mixture starts to bubble and the sugar dissolves, 4 to 5 minutes. Drizzle over the popcorn and peanuts. Bake the popcorn until the sugar crisps and the popcorn has a light golden color, 10 to 15 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 64776,"Tuna Panino with Salsa Verde 1/3 cup fresh parsley leaves, packed (1 small bunch) 1 tablespoon capers, drained and rinsed 2 oil-packed anchovies, finely chopped, optional 1 clove garlic 3/4 cup extra-virgin olive oil Freshly ground pepper Juice of 1/2 lemon 1 tablespoon extra-virgin olive oil Salt and freshly cracked pepper
2 jars very good quality tuna packed in olive oil (preferably Italian), drained Zest and juice of 1 lemon
6 small crusty rolls, like ciabatta, halved lengthwise 1 tomato, sliced Instructions: For the salsa verde: Chop the parsley, capers, anchovies and garlic by hand, and then toss with the oil, some pepper and the lemon juice in a bowl. Alternatively, add the parsley, capers, anchovies, garlic, oil, some pepper and the lemon juice to a food processor and chop and combine. Transfer to the refrigerator. It can be kept refrigerated and covered for up to 3 days. For the tuna: Mix together the oil, some salt and pepper, the tuna and lemon juice and zest in a bowl. Stir with a fork to combine. Season, keeping in mind that the salsa verde will be salty, so the tuna should not be overly seasoned. Divide the tuna salad among the rolls, top with slices of tomato and spoon on the salsa verde. Serve and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64777,"Arugula with Parmesan 1/2 pound fresh arugula (3 large bunches) 1/4 cup freshly squeezed lemon juice (2 lemons) 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4-pound chunk very good Parmesan Instructions: If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64778,"Sunny's Easy Slow Cooker Sauerbraten One 3-pound beef rump roast Kosher salt
1 pound frozen chopped onions
3/4 cup red wine vinegar
2 tablespoons pickling spice blend
1 tablespoon honey
8 to 10 whole black peppercorns
3 tablespoons all-purpose flour 3 tablespoons vegetable oil
1 cup red wine, whatever type you like
1 pound boiled peeled small potatoes, for serving Sunny's Simple Red Cabbage Kraut, recipe follows 4 cups beer (your favorite beer, as long as it's not too chocolatey dark) 3/4 cup sugar
3/4 cup apple cider vinegar
2 teaspoons red pepper flakes
1 teaspoon mesquite liquid smoke
4 cloves garlic, grated on a rasp grater or finely minced
4 whole black peppercorns
1/2 cup thinly sliced Vidalia onions
1 head red cabbage, thinly sliced
Instructions: For the marinade: Season the beef on all sides with salt. Place in a large plastic bag (turkey bag!) and add the onions, red wine vinegar, pickling spice blend, honey, peppercorns and 1 cup water. Marinate, refrigerated, for 2 days. For the sauerbraten: Remove the beef from the marinade and reserve the marinade. Pat the beef dry. Sprinkle the flour on all sides of the beef. In a large pan on high heat, add the oil. When it begins to swirl and smoke, add the beef. Sear on all sides to a deep golden brown, 6 to 8 minutes; don't forget the ends! Add the beef to a slow cooker and pour in the reserved marinade and red wine. Cook on low for 8 hours, until the meat is tender but not falling apart. Remove the beef, tent loosely with foil and rest for 10 minutes. Turn the slow cooker to high and reduce the liquid slightly, 10 to 15 minutes. Slice the beef and serve with the sauce, boiled potatoes and Sunny's Simple Red Cabbage Kraut. To a large pan with straight sides or a stockpot, add the beer, sugar, vinegar, red pepper flakes, liquid smoke, garlic and peppercorns. Turn the heat to medium high and stir to dissolve the sugar. Stir in the onions and cabbage and bring the mixture to a boil. Turn down the heat and simmer, stirring occasionally, until the cabbage is tender, 35 to 45 minutes. Serve warm or chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64779,"Sweet Basil Smoothie 1 1/4 cups plain yogurt 1 cup packed fresh basil leaves 1 1/2 cups Lemon Simple Syrup, recipe follows 1 cup ice 1 cup water 1 cup sugar 1 1/2 teaspoons lemon zest Instructions: In a blender, combine the yogurt, basil, Lemon Simple Syrup, and ice. Blend until smooth and frothy. Pour into frosted glasses and serve immediately. In a small saucepan, combine the water, sugar, and lemon zest over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Strain before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64780,"Steakhouse Burger 2 teaspoons cracked black peppercorns 1 1/2 teaspoons dried minced garlic 1 1/2 teaspoons dried minced onion 1 1/2 teaspoons dried parsley 1/2 teaspoon dry mustard 1/2 teaspoon crushed red pepper flakes 12 ounces beef chuck, coarsely ground 12 ounces beef sirloin, coarsely ground Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, at room temperature Instructions: Heat a large cast-iron skillet over medium-high heat for 20 minutes. For the steakhouse spice mix: Mix together the peppercorns, garlic, onion, parsley, dry mustard and red pepper flakes in a small bowl. For the burgers: Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle them generously with salt and a few grinds of pepper. Spread the steakhouse spice mix evenly on a plate. Coat both sides of the patties with the mixture. Place the patties in the hot skillet; do not press down with a spatula. Cook until the patties are seared and browned on one side, about 3 1/2 minutes, then flip and top each patty with one-quarter of the butter. Cook on the second side until browned and the burgers are medium-rare, about 3 1/2 minutes more. Assemble the burgers using your favorite buns, toppings and condiments.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 64781,"Empanadas 1 tablespoon olive oil, for sauteing 1 pound ground beef 1 pound ground pork 1 large white onion, finely chopped 1 tablespoon curry powder 1 bunch cilantro, washed and leaves chopped 1 cup chopped spinach 1/2 cup goat cheese Salt and freshly ground black pepper Frozen puff pastry dough, cut into 5-inch rounds, and kept cold in refrigerator Instructions: In a large saute pan, heat the olive oil. Saute beef and pork until cooked. Strain the meat from the fat and reserve. In the same pan, saute the onions until soft, about 5 to 8 minutes. Add the cooked meat to the onions, and saute 5 minutes. Add the curry powder, cilantro, and spinach and saute for 5 minutes. Remove the mixture from the stove and mix in the goat cheese until completely incorporated. Season with salt and pepper and cool to room temperature. Preheat the oven to 350 degrees F. Lay out the chilled cut dough on a cutting board. Spoon a small amount of the stuffing into the center of the dough. Fold the top over the bottom and crimp all the way around with a fork. Lay the empanadas on a sheet pan. See Chef's Note. Bake for 15 minutes or until dough appears crispy. Chef's Note: At this point the empanadas can be refrozen for future use. ","[Malbec, Tempranillo, Garnacha, Barbera]" 64782,"Ombre Wave Shark Cake Flour-based baking spray, for the pans 2 cups all-purpose flour 2 cups granulated sugar Two 16.25-ounce boxes white cake mix 1/4 teaspoon fine-grain salt 2 cups sour cream 6 large eggs 1 teaspoon clear vanilla extract Blue food color, as needed Teal food color, as needed 10 large egg whites, at room temperature 2 cups granulated sugar 1/4 teaspoon fine-grain salt 8 sticks (4 cups) unsalted butter, softened, cut into cubes 2 teaspoons clear vanilla extract Navy blue food color, as needed Blue food color, as needed Teal food color, as needed 8 ounces marshmallows (about 8 jumbo) 4 cups powdered sugar, sifted, plus more for dusting Black food color, as needed Blue food color, as needed White nonpareils, for sprinkling White sugar pearls, for topping Instructions: For the cake layers: Preheat the oven to 350 degrees F. Coat five 6-inch round cake pans with flour-based baking spray. In the bowl of an electric mixer fitted with the whisk attachment, combine the flour, granulated sugar, cake mixes and salt. Whisk on low speed until combined. Add the sour cream, eggs and 2 cups water. Mix on medium speed until just combined. Stop the mixer and scrape down the sides of the bowl; add the vanilla extract. Mix again until no streaks of the dry ingredients remain.
Divide 1 cup of batter between two small bowls (1/2 cup in each); tint one bowl of batter with the blue food color and tint the other with the teal food color. Stir to combine. Add the food color a little at a time until a bright hue is achieved.
Divide the remaining white cake batter among the prepared pans. Spoon a little blue and teal batter into each pan and swirl the colors together with a skewer or butter knife. Bake the cakes until they are lightly browned and a toothpick tester inserted near the center comes out clean, about 30 minutes. Let the cakes cool completely. Level each cake layer using a serrated knife or a wire cake leveler.
For the Swiss meringue buttercream: Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
Whisk together the egg whites, granulated sugar and salt in a large heatproof bowl. Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer filled with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium high and beat until stiff peaks are formed. Continue beating at medium-high speed until the mixture is fluffy and has cooled, about 5 minutes (the mixing bowl should feel cool to the touch).
Turn the mixer off and switch from the whisk to the paddle attachment. Turn the mixer on medium low and add the butter a few cubes at a time, beating until well incorporated before the next addition. Add the vanilla extract. Beat until the frosting is thick and completely smooth.
Remove about 1/2 cup of the frosting to each of 6 bowls. Tint one bowl navy blue using the navy blue food color, tint another bowl dark blue with the blue food color, tint another bowl dark teal using the teal food color, tint another bowl light teal using the teal food color and tint the fifth bowl light blue using the blue food color. The last bowl should remain untinted. Transfer each of the colors to separate piping bags, each fitted with a #104 decorator piping tip.
For the marshmallow fondant shark fins: Place the marshmallows and 1 tablespoon water in a microwave-safe bowl. Microwave for 1 minute at 100% power, or until the marshmallows puff out of shape. Stir the mixture until the marshmallows deflate.
Add the powdered sugar 1 cup at a time, kneading the mixture well with your hands (kitchen gloves make this job less messy). Keep adding the powdered sugar until the mixture is thick, smooth and pliable. You may not have to use all of the powdered sugar.
Add a drop of black food color and a drop of blue food color to the fondant and knead until a dark blue-grey color is achieved.
Roll the fondant flat on a work surface lightly dusted with powdered sugar. Stamp two 3.5-inch circles from the fondant using a pastry ring or cookie cutter. Cut each circle into quarters. Use a 2-inch round cookie cutter to trim away 1/8 inch from a flat side of each piece, creating a shark fin shape. Transfer the shark fins to a baking sheet and let dry until firm and rigid and the fins can stand upright, 1 to 2 hours.
For the frosting and assembling: Use the remaining untinted frosting to fill the cake layers. Apply a thin even layer of buttercream to the cake's exterior and insert a 9-inch dowel through the top center of the cake to anchor the layers together. Chill until firm, about 20 minutes.
Use the back of a butter knife to score lines around the cake to divide it into 6 sections (2 1/2- to 3-inch sections). Begin piping frosting at the bottom of the cake using the navy blue buttercream. Hold the piping bag so that the smaller end of the decorator tip is positioned away from the cake. Pipe lines of buttercream close together, traveling towards the top of the cake to the first score line. Repeat the process using the remaining colors in this order: dark blue, dark teal, light teal, light blue, white (untinted).
Using the leftover navy buttercream in the piping bag, pipe enough frosting on top of the cake to cover it; use an offset spatula to create swirls resembling choppy ocean water. Place the set fondant shark fins around the top edge of the cake in a circle. Sprinkle on white nonpareil \bubbles\ and place white sugar pearls at random on top of the cake and around the fins. Serve tall slices of cake at room temperature on large plates.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64783,"Potato and Onion Pierogi 1 large red onion, chopped 2 tablespoons (1/4 stick) butter, to saute the onion 4 large potatoes, peeled and cut into chunks 6 garlic chives, white and tender green parts only 3 tablespoons butter, for the mashed potatoes 1/4 cup milk Salt and freshly ground black pepper 2 eggs 1/4 cup water 1 tablespoon sour cream 3 cups all-purpose flour, plus some extra for the board and to adjust dough as needed Milk or water, as needed to moisten 1 or 2 eggs to make an egg wash to seal the pierogi 2 to 4 tablespoons butter, to saute the pierogi 1 to 2 cloves garlic, finely minced Instructions: Bring a pot of water to boil for the potatoes. Saute the onion in a small pan in 2 tablespoons of butter until translucent and set aside. Boil the potatoes until tender. While the potatoes are boiling, begin the dough. Whisk together the eggs, 1/4 cup water and sour cream and pour into a small pitcher (or you can actually whisk them right in a container such as a 2-cup glass measuring vessel). Mound the flour in the center of a clean room-temperature work surface like a large wooden cutting board. Create a crater in the center of the mound. Pour enough of the egg mixture into the center to fill the crater. With a fork, gently begin to scramble the mixture within the confines of the crater, whilst integrating the flour from the sides of the crater as you carefully beat the egg mixture. Once this first amount of the egg mixture is mostly mixed in, shore up the sides of the mound again with flour, maintaining the crater shape. Repeat the process with a second pour of egg mixture into the crater, and again until you have combined all the egg mixture. (Remember that making pasta is not an exact science. Depending on the flour, you may need more moisture to make the dough come together, in which case use a little extra milk or water. Conversely, if the dough is too wet, add a little more flour - but just enough to make it the right consistency. This is an acquired skill so be patient with yourself.) Start kneading the dough with your palms, allowing the warmth of your hands to impart elasticity to the dough. Knead for a count of about 400 strokes or until you feel you have created a cohesive mass. Wrap the dough in plastic wrap and allow it to rest for about 30 minutes. Return to the potatoes, drain, and mash them with the sauteed onion, chives, butter, milk, and salt and pepper, to taste. Set aside. Work with 1/3 of the pasta dough at a time - keeping the balance wrapped in plastic wrap to prevent it from drying out. Use a pasta machine to gradually roll each section of the pasta down, successively reducing the setting on the machine until it is at a thickness of 1/16th of an inch. Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles into half moons, sealing the edges with egg wash and pressing shut with your fingers or carefully with the times of a fork. Bring a large shallow saute pan of water to a boil, and gently boil the pierogi in batches for 2 or 3 minutes, removing carefully to a utility platter with a wooden spoon. The final step is to melt the butter in a large fry pan and saute the garlic for a few minutes until it is tender and imparts its flavor to the butter in the pan. Be careful not to burn either the butter or the garlic. Saute the pierogi in this garlic butter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64784,"Old Fashioned Vanilla Ice Cream 5 egg yolks 2/3 cup sugar 1 cup half-and-half 1 cup whipping cream 2 teaspoons vanilla extract Instructions: Beat egg yolks and sugar until well blended. Pour mixture into the top of a double boiler over simmering water, and stir in half-and-half. Cook until thickened; if necessary, microwave for 1 minute or until mixture thickens. Remove from heat and cool. Stir in whipping cream and vanilla, and then pour into the bowl of an ice cream freezer. Process according to manufacturer's instructions until firm. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 64785,"French Onion Chili 1 small can of chili 1 small bag of onion-flavored rings 2 mozzarella string cheese sticks Instructions: Preheat the oven to 350 degrees F. Start heating the chili in a small saucepan over medium heat.
Crush the onion-flavored rings with your hands so they become a crumble, and make a layer of them in each of two ramekins. Add a layer of chili up to the rim of each ramekin. Pull some strings of the cheese and lay them on top of the chili. (It doesn't matter if you don't cover the top perfectly; they'll melt nicely.) Bake until a uniform, gooey crust forms, about 10 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 64786,"Strawberry Shortcake Butterfly Cupcakes One 15.25-ounce box strawberry cake mix (plus required ingredients) 32 small strawberries with leaves
2 tablespoons sugar 1 tablespoon fresh lemon juice
One .55-ounce piece green taffy, such as AirHeads? Watermelon One 12-ounce container frozen whipped topping, such as Cool Whip, thawed
Instructions: For the cupcakes: Prepare the cake mix according to the package directions to make 24 cupcakes. Bake and let cool 15 minutes in the pan on a rack, then transfer the cupcakes to a rack to cool completely. Hull and chop about 8 strawberries (for about 1 cup chopped). Stir together the chopped strawberries, sugar and lemon juice in a medium bowl. Let stand at room temperature, tossing a few times, until the strawberries are juicy, about 15 minutes.
For the remaining 24 strawberries, put a strawberry stem-side down on a cutting board. Make 2 crisscross slices down and almost all the way through the strawberry, stopping just before the stem to keep the stem end intact. Gently pull the 4 sections apart to form a butterfly. Repeat with the remaining strawberries.
Make the antennae by cutting 2 thin strips of green taffy, about 1 inch long and 1 millimeter wide each. Roll the taffy strips between your hands to make ropes, and curl up one end of each rope slightly. Repeat, making a pair of antennae for the remaining 23 butterflies.
To assemble the cupcakes: Transfer the whipped topping to a pastry bag fitted with a medium open star tip. Core the cupcakes from their tops with a small melon baller, spoon or paring knife. Fill each with some macerated strawberries and pipe a swirl of whipped topping on top to cover. Decorate each cupcake with a strawberry butterfly. Tuck a pair of antennae into the whipped topping behind each strawberry butterfly with the curled ends up and facing outward.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64787,"Monte Cristo Frittata, Grilled Pineapple Spears with Crystallized Ginger and Pumpernickel Bread with Honey-Rosemary Ricotta 3 tablespoons extra-virgin olive oil, plus some for drizzling, divided 1/2 pound ham steak, 1/2-inch thick, chopped 1/2 pound sliced, thick-deli-cut or rotisserie turkey breast, chopped 4 scallions, chopped, whites and greens 12 large eggs 1/4 cup milk or half-and-half A few dashes hot sauce Salt and freshly ground black pepper 2 tablespoons butter 4 cups frozen shredded hash brown potatoes 1 medium yellow onion, peeled and grated 1 (8-ounce) block Emmentaler Swiss cheese 1 fresh pineapple, cut into spears 4 to 5 pieces crystallized ginger, grated or very thinly sliced 8 slices pumpernickel bread, with raisins if available 2 cups ricotta cheese 4 to 5 small or 2 to 3 large sprigs fresh rosemary, leaves finely chopped 3 tablespoons honey Instructions: Heat oven to 375 degrees F. Heat 2 tablespoons oil in a 10-inch nonstick skillet over medium to medium-high heat. Add the ham and turkey and cook 3 to 4 minutes, add scallions and cook 1 to 2 minutes more. Beat eggs with milk or half-and-half, hot sauce, salt and pepper. Pour over the meats and scallions and cook the eggs a few minutes, lifting to settle. Transfer to oven. While turkey and ham are heating through, heat a second nonstick skillet with 1 tablespoon oil and 2 tablespoons butter over medium heat. Add potatoes and grated onion and cook 7 to 8 minutes. Season the hash browns with salt and pepper. Turn and press the potatoes down to brown and crisp. Grate Emmentaler cheese. Remove frittata from oven after 5 to 6 minutes, once eggs have set on top but are still a bit soft at the center. Cover the frittata with cheese and bake 5 to 6 minutes more until golden on top. Let stand a few minutes before cutting in wedges to serve. Preheat grill to medium-high heat. Once preheated, place pineapple spears on the grill and mark on all sides. Remove and garnish with crystallized ginger. Switch broiler on and lightly toast bread on each side. Stir ricotta with lots of coarse black pepper, rosemary and honey. Top the toast with heavy dollops of ricotta to pass at table. Serve wedges of frittata with potatoes and pineapple spears alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64788,"Rutabaga Mash 3 pounds rutabaga (about 1 large rutabaga), peeled and roughly chopped Kosher salt and freshly ground black pepper
1 cup chicken stock
4 tablespoons (1/2 stick) unsalted butter
Instructions: Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain. Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through. Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 64789,"Fresh Tomato Soup 2 tablespoons Filippo Berio? Extra Virgin Olive Oil plus some, for drizzling 1 onion, diced 4 garlic cloves, minced 1 tablespoon flour 3/4 cup low sodium, fat free chicken stock 9 medium to large ripe heirloom tomatoes, coarsely chopped 1 teaspoon dried thyme 1/2 teaspoon dried basil Kosher salt and white pepper 1/2 teaspoon lemon zest Instructions: In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly. Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve. Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil. Provided by Chef Jim Coleman ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64790,"Downhome Barbecue Beef Short Ribs 8 pounds beef short ribs, cut across the bone 2 garlic cloves 1 bay leaf 1 cup brown mustard 1/2 cup red wine vinegar 1/3 cup brown sugar 2 tablespoons tomato paste 1 teaspoon cayenne pepper 3 tablespoons butter, melted 1 tablespoon molasses 3 tablespoons Worcestershire sauce 1 tablespoon granulated onion 1 tablespoon granulated garlic Salt and pepper, to taste Instructions: Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper. Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 64791,"Colcannon 3 pounds potatoes, scrubbed 2 sticks butter 1 1/4 cups hot milk Freshly ground black pepper 1 head cabbage, cored and finely shredded 1 (1-pound) piece ham or bacon, cooked the day before 4 scallions, finely chopped Chopped parsley leaves, for garnish Instructions: Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64792,"Spicy Chai Latte 7 chai tea bags 6 black peppercorns
2 cinnamon sticks
1 (2-inch) piece ginger, peeled and sliced into 8 pieces
6 cups plain unsweetened almond milk
3/4 cup packed light brown sugar
1/2 cup rye whiskey, such as High West
8 orange twists, optional
Instructions: Combine the tea bags, peppercorns, cinnamon sticks, ginger and 4 cups water in a large saucepan. Bring to a simmer over medium heat. Add the almond milk and sugar. Reduce the heat to low and allow to simmer gently for about 10 minutes. Strain the mixture into a small slow cooker to keep warm during a party or ladle directly into 8 mugs, taking care to leave the spices in the saucepan. Serve with rye on the side for guests to add 1 ounce themselves, and garnish with orange twists, if desired. ","[Rhone Blends, Barolo, Port, Sherry]" 64793,"Grilled Fuji-n-Chick 'Wich 1 (4-ounce) raw boneless skinless lean chicken breast cutlet Dash each salt and black pepper 1/2 cup peeled and thinly sliced Fuji apple 1/4 cup thinly sliced onion 2 dashes ground sage 2 dashes garlic powder 2 slices light bread 1 wedge light spreadable Swiss cheese (recommended: The Laughing Cow Light) 1 teaspoon light whipped butter or light buttery spread, room temperature, divided Instructions: Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add chicken, season with salt and pepper, and cook for 4 minutes on one side. Flip chicken in the skillet. Add apple, onion, sage, and garlic powder. Cook until the apple and onion have softened and the chicken is cooked through, about 4 minutes. Meanwhile, lay bread slices flat and evenly spread the upward-facing sides with cheese. Evenly top one slice with chicken and apple-onion mixture. Place the other bread slice on top with the cheese-covered side down. Press gently to seal. Set aside. Remove the skillet from heat. Clean the skillet, if needed. Re-spray and return to medium heat on the stove. Spread 1/2 teaspoon of butter on the upward-facing bread slice. Place the sandwich in the skillet with the buttered side down. Spread the remaining 12 teaspoon of butter on the upward-facing bread slice. Cook the sandwich until hot and toasty, 1 to 2 minutes per side, flipping it gently. Allow it to cool slightly. Then cut it in half, if you like, or just bite right in! Yummm . . . ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64794,"Asian Egg Drop Soup 4 cups prepared chicken stock, plus 2 tablespoons 1/2 teaspoon grated fresh ginger 1 tablespoon soy sauce 1 tablespoon cornstarch 2 eggs, lightly beaten 2 green onions, chopped, including ends Salt and white pepper, to taste Instructions: Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64795,"Po Campo/Pork Carnitas 1 pound lard or bacon fat 5 pounds diced pork shoulder
1/4 cup iodized salt
2 tablespoons chili powder
2 tablespoons dried cilantro
2 tablespoons dried oregano
1 tablespoon granulated garlic
1 tablespoon paprika
1 tablespoon ground black pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 cup orange juice
1 cup milk
4 large flour tortillas 2 large eggs, whisked
8 ounces Cheddar-Monterey Jack cheese blend 1 pound breakfast-style potatoes Fire-Roasted Salsa, for serving, recipe follows Queso/Cheese Sauce, recipe follows 4 tomatoes 1/2 onion
1 jalape?o 4 green onions 4 cloves garlic 1/2 bundle fresh cilantro, roughly chopped 2 tablespoons lime juice
Kosher salt 8 ounces American or processed cheese 3 ounces lager beer
1/4 cup milk
1/4 cup salsa/picante sauce
Instructions: For the po campo/pork carnitas: Start by heating the lard in large saucepot over medium-high heat. Add the pork and cook until lightly colored. Add the salt, chili powder, dried cilantro, dried oregano, granulated garlic, paprika, pepper, cumin and cinnamon to the pork and stir. Bring to a boil and then simmer for 1 1/2 hours. Strain the fat from the liquid, put the pork back into the pot and add the orange juice and milk. Simmer until very tender, about 45 minutes. For the po campo assembly: Heat a deep fryer to 350 degrees F. Brush a tortilla with some of the whisked egg. Add 5 ounces of the pork carnitas, 2 ounces of the cheese and 4 ounces of the potatoes. Then fold in the sides and roll into a cylinder. Repeat with the remaining tortillas, carnitas, cheese and potatoes. Let stand 5 minutes, then fry until golden brown, about 7 minutes. Serve with Fire-Roasted Salsa and Queso/Cheese Sauce. Slice the tomatoes and onion into 1-inch rounds. De-stem the jalape?o and trim the green onions. Roast the tomatoes, onion, jalape?o, green onions and garlic on a metal rack over an open flame until the vegetables are charred on all sides. Heat a saucepot over medium heat. Add the charred vegetables to the saucepot and simmer until the vegetables are broken down, about 30 minutes. Then add the cilantro, lime juice and salt to taste. Puree with a hand blender until smooth. Serve with Mexican-inspired dishes or anything you want to jazz up. Combine the cheese, beer, milk and salsa in a large saucepan over low heat, stirring constantly until the cheese melts and the sauce is smooth. Thin with more milk if necessary or desired. Great with chips, tacos or hot dogs. ","[Chardonnay, Tempranillo, Garnacha, Zinfandel]" 64796,"Pork Chops with Cran-Apple Sauce, Parsley Potatoes and Sugar Snap Peas 4 center-cut pork loin boneless chops, each about 3/4 inch thick A drizzle extra-virgin olive oil Grill seasoning blend or coarse salt and pepper 5 McIntosh apples, peeled and chunked 1/2 cup dried sweetened cranberries 1 cup concentrated canned cran-apple juice, available on juice aisle of market 1 1/2 pounds small red skinned potatoes, halved 2 tablespoons butter A handful flat-leaf parsley leaves, chopped 1 1/2 pounds sugar snap peas, washed 1 teaspoon sugar Instructions: Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into pan while allowing steam to escape. Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through, remove from heat and let stand 5 minutes for juices to redistribute before serving. In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove cran-apple sauce from heat and let it settle. Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain and return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt. Steam snap peas in 1 cup boiling water and 1 teaspoon sugar combined. Cook covered for 3 to 5 minutes and drain with slotted spoon when serving. Serve chops with cran-apple sauce and sides of potatoes and snap peas. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 64797,"Mascarpone Cheesecake with Blueberry Compote and Minty Whipped Lemonade 2 cups graham cracker crumbs (from 2 packages/sleeves) 1 3/4 cup sugar 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 4 tablespoons melted butter 8 ounces cream cheese, at room temperature 8 ounces mascarpone, at room temperature 1 1/2 cups sour cream 2 teaspoons vanilla extract Juice and zest of 2 Meyer lemons 4 large eggs 3 cups blueberries 1/2 cup water 3 star anise 1 stick (8 tablespoons) butter, melted 1/2 cup sugar 3/4 cup sliced almonds 1 tablespoon all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 tablespoons heavy cream 1 1/2 cups heavy cream 3 cups ice 6 mint leaves, plus more for garnish 1/2 cup lemon juice 1/2 cup plus 2 tablespoons sweetened condensed milk 1 lemon, zested Instructions: For the cheesecake: Preheat the oven to 350 degrees F. Stir together the graham cracker crumbs, 1/4 cup of the sugar, the ginger, cinnamon, salt and melted butter in a large bowl. Add the cream cheese, mascarpone, sour cream, vanilla extract, zest and juice of 1 of the Meyer lemons and 1 cup of the sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until incorporated. Reduce the speed to low and add the eggs, one at a time, and beat until fully combined. Set eight 4-inch baking rings onto a sheet tray lined with a silicone baking mat. Fill each ring mold with 2 tablespoons of the graham cracker crust and pat firmly to create a crust on the bottom. Pour the cheesecake mixture into the ring molds and fill two-thirds of the way to the top. Place into the oven and bake until no longer jiggly and the center is set, 25 to 30 minutes, rotating the pan halfway through. Place into the fridge to chill for at least 30 minutes. Run an offset spatula around the inner edges of the cheesecake to release the cheesecake from the mold. Add the blueberries, water, the remaining 1/2 cup sugar, the star anise and the remaining Meyer lemon juice and zest into a small saucepan. Turn the heat to medium and bring the mixture to a boil. Reduce the heat to a simmer and cook until the mixture has thickened, 15 to 20 minutes. For the almond tuile: Preheat the oven to 350 degrees F. Add the butter, sugar, almonds, flour, vanilla and salt to a small saucepan. Stir until the butter is melted and starts to bubble, then add the heavy cream. Turn off the heat and allow to cool down. Line a sheet tray with a silicone baking mat. Spoon 1-tablespoon mounds onto the baking mat, spaced at least 2 inches apart. Place into the oven and bake until they just begin to turn golden brown, 5 to 7 minutes. Remove from the oven and allow to cool. To remove the tuiles, carefully lift with an offset spatula. For the whipped lemonade: Whip the heavy cream to soft peaks. Add the ice, mint, lemon juice and sweetened condensed milk to a blender. Blend on high until smooth. Add in two-thirds of the whipped cream and blend to combine. Pour into glasses and garnish with the remaining whipped cream, lemon zest and mint leaves. Top the cheesecake with the blueberry compote and garnish with the almond tuile. Serve alongside the whipped lemonade. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64798,"Maple-Nut Granola 5 cups old-fashioned rolled oats 1 cup unsweetened coconut chips (see Ingredient Note) or flakes 1/2 cup sliced almonds 1/2 cup coarsely chopped pecans 1/2 cup light brown sugar 1/3 cup unsalted pumpkin seeds 1/3 cup unsalted sunflower seeds 1/2 cup pure maple syrup 1/2 cup water 1/4 cup canola oil 1/2 cup dried cranberries 1/2 cup raisins Instructions: Preheat oven to 275degreesF. Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet. Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64799,"Brunch Cornbread 1 cup flour 3/4 cup cornmeal (not coarse) 2 tablespoons light brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 3/4 cup milk 3 tablespoons butter, melted, plus extra for greasing 1/2 cup unsweetened applesauce 2 tablespoons maple syrup Maple Lime Butter, recipe follows 1/2 stick butter, softened 1 teaspoon maple syrup 1 teaspoon lime zest Salt Instructions: Preheat the oven to 400 degrees F. Grease a 9 by 9-inch baking dish with butter. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another medium bowl, whisk together very well the eggs, milk, butter, applesauce, and maple syrup. Pour the wet ingredients into the dry ingredients and stir to incorporate (do not overmix). Pour into the prepared dish and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Serve with Maple Lime Butter. In a small bowl, mix the ingredients together until well incorporated. Refrigerate for at least 10 minutes to firm up slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 64800,"Lydia's Austrian Raspberry Shortbread 1 pound (4 sticks) unsalted butter, softened at room temperature 4 egg yolks 2 cups granulated sugar 4 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup raspberry jam, at room temperature 1/2 cup confectioners' sugar Instructions: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well. In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month. Preheat the oven to 350 degrees F. Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife. ","[Burgundy, Pinot Grigio, Prosecco, Sauvignon Blanc]

" 64801,"City Ham 1 city style (brined) ham, hock end* 1/4 cup brown mustard 2 cups dark brown sugar 1-ounce bourbon (poured into a spritz bottle) 2 cups crushed ginger snap cookies Instructions: Heat oven to 250 degrees F. Remove ham from bag, rinse and drain thoroughly. Place ham, cut side down, in a roasting pan. Using a small paring knife or clean utility knife set to the smallest blade setting, score the ham from bottom to top, spiraling clockwise as you cut. (If you're using a paring knife, be careful to only cut through the skin and first few layers of fat). Rotate the ham after each cut so that the scores are no more than 2-inches across. Once you've made it all the way around, move the knife to the other hand and repeat, spiraling counter clockwise. The aim is to create a diamond pattern all over the ham. (Don't worry too much about precision here.) Tent the ham with heavy duty foil, insert a thermometer, and cook for 3 to 4 hours or until the internal temperature at the deepest part of the meat registers 130 degrees F. Remove and use tongs to pull away the diamonds of skin and any sheets of fat that come off with them. Heat oven to 350 degrees F. Dab dry with paper towels, then brush on a liberal coat of mustard, using either a basting brush or a clean paint brush (clean as in never-touched paint). Sprinkle on brown sugar, packing loosely as you go until the ham is coated. Spritz this layer lightly with bourbon, then loosely pack on as much of the crushed cookies as you can. Insert the thermometer (don't use the old hole) and return to the oven (uncovered). Cook until interior temperature reaches 140 degrees F, approximately 1 hour. Let the roast rest for 1/2 hour before carving. *Cook's note: A city ham is basically any brined ham that's packed in a plastic bag, held in a refrigerated case and marked \ready to cook, \partially cooked\ or \ready to serve. Better city hams are also labeled \ham in natural juices. ","[Champagne, Prosecco, Riesling, Pinot Grigio]

" 64802,"Salmon and Dill Chowder with Pastry Crust 1 sheet prepared frozen puff pastry dough (recommended: DuFour) 1 egg 2 (6-ounce) skinless salmon fillets Kosher salt and freshly ground black pepper About 1/3 bottle (1 1/2 cups) dry white wine 1 fresh bay leaf 3 to 4 slices lemon 1 tablespoon extra-virgin olive oil 1 sweet onion, chopped 3 to 4 small ribs celery, chopped 1 large Idaho potato, chopped 1 tablespoon crab boil seasoning (recommended: Old Bay) 2 cups chicken stock 1 cup heavy cream 2 tablespoons butter 2 tablespoons all-purpose flour 1 tablespoon Dijon mustard 1/2 cup frozen peas, optional 1/4 cup chopped fresh dill Instructions: Preheat the oven to 425 degrees F. Choose 4 bowls or shallow small casseroles to serve in and use one of them as a template to cut out 4 pastry pieces the size and shape of your serving dishes. Use a sharp paring knife to work around your dish. Arrange the pastry on a nonstick baking sheet or on a parchment paper-lined baking sheet. Beat the egg with a splash of water and brush the dough with egg wash. Bake for 10 to 12 minutes, or until deeply golden and puffed. Meanwhile, season the fish with a little salt and pepper. Place the salmon in a small skillet with the wine, just enough to come up to the top of the fillets. Add the bay leaf and lemon slices. Bring the fish to gentle boil, lower the heat, and then simmer for about 8 to 10 minutes, or until opaque. While the fish poaches, in a medium Dutch oven over medium-high heat, heat the extra-virgin olive oil. Add the onion, celery, and potatoes. Season with salt, pepper, and crab boil seasoning. Cover and sweat the vegetables for 8 minutes, stirring occasionally. Turn off the heat under the salmon. Remove the salmon to a dish and flake it up. Strain the broth and reserve about 1 to 1 1/2 cups. Add the chicken stock, reserved fish stock, and cream to the vegetables. While it comes to a boil, make a roux in small skillet. Melt the butter, and then whisk in the flour. Add the stock and whisk for 1 minute. Stir in the Dijon. Add the roux to the soup and cook for about 3 to 4 minutes to thicken the chowder to the consistency of loose gravy. Add in the peas, flaked salmon, and dill and heat through. Serve in individual dishes topped with pastry tops. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64803,"Shrimp Fritters with Cornichon Dressing 1 cup mayonnaise 1/2 cup finely minced cornichons 2 tablespoons Dijon mustard
1 teaspoon mustard powder
1 teaspoon finely minced fresh tarragon
1 lemon, juiced
Kosher salt and freshly ground black pepper Vegetable oil, for frying 2 eggs, separated
8 ounces peeled and cleaned small shrimp (26/30 count), chopped 1 cup finely sliced scallions
1 cup small diced zucchini
1 clove garlic, minced
1/2 jalapeno, minced
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon smoked paprika
About 2/3 cup buttermilk Kosher salt and freshly ground black pepper Instructions: For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper. For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside. Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate. Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64804,"Triple Dog Dare 1/4 cup mayonnaise 2 teaspoons white vinegar 1 teaspoon yellow mustard 1 teaspoon poppy seeds 1 teaspoon honey Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 2 hot dog buns 3 slices bacon 3 hot dogs 1 tablespoon unsalted butter Sliced tomatoes, for topping red onion for topping and cucumber lettuce leaves, dill pickle slices and pickled peppers for topping lettuce leaves, dill pickle slices and pickled peppers for topping
Celery salt, for sprinkling Instructions: Make the dressing: Whisk the mayonnaise, vinegar, mustard, poppy seeds, honey, 1/4 teaspoon salt, and pepper to taste in a bowl. Cover and refrigerate until ready to use. Prepare the sandwiches: Preheat the broiler. Tear the hot dog buns in half lengthwise at the seam, then cut each side in half crosswise to make 8 pieces; flatten slightly with your hand. Arrange the bun pieces on a baking sheet and broil until golden, about 2 minutes per side. Cook the bacon in a skillet over medium heat, turning, until crisp, 5 to 10 minutes. Drain on paper towels, then break each piece in half. Split each hot dog lengthwise, about three-quarters of the way through, and open like a book. Melt the butter in a nonstick skillet over medium heat. Place the hot dogs cut-side down in the skillet; cook until browned and heated through, about 2 minutes per side. Cut each hot dog in half crosswise. Sprinkle the tomatoes with celery salt. For each sandwich, spread 1 bun piece with some of the dressing and top with a piece of bacon, tomato, red onion, cucumber, lettuce and a hot dog; drizzle with more dressing and top with another bun piece. Repeat to make 2 more layers, ending with a bun piece. Secure the sandwich with a long skewer; top with a dill pickle slice and a pickled pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64805,"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]" 64806,"Melted White Chocolate Sauce with Berry Compote 1 cup heavy cream 6 ounces white chocolate, chopped 1/4 cup water 1/2 cup sugar 2 teaspoons fresh lemon juice 4 cups mix frozen berries, defrosted 2 tablespoons unsalted butter Instructions: In a saucepan, heat cream to simmering over high heat. Reduce heat to medium and whisk in chocolate until melted. Gently simmer sauce for 10 minutes. Set aside. Make a light sugar syrup by heating the water and sugar together in a medium size saute pan, stirring until the sugar is dissolved. Add the lemon juice and berries to syrup and cook over medium heat 2 to 3 minutes, shaking the pan gently to coat the berries with syrup. Add the butter and continue to cook, swirling the berries and butter around the pan, until butter is melted. Cook for another 5 minutes. Spoon berry compote into ramekins, drizzle with white chocolate sauce and serve. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 64807,"Black Pepper and Molasses-Glazed Filet Mignon Two 2-pound pieces of beef filet Olive oil for brushing the meat Kosher salt, to taste Molasses Glaze, recipe follows 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 tablespoon finely grated ginger root 1/4 cup dark rum 1 cup dark molasses 3 cups freshly squeezed orange juice 3 tablespoons cracked black pepper Kosher salt, to taste Instructions: Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks. Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and ginger root and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 64808,"Chocolate Cupcakes with Double Chocolate Curls One-Bowl Chocolate Cake Batter (see related recipe below) Cooking spray 3 ounces white chocolate, chopped 3 ounces semisweet chocolate, chopped 2 8-ounce packages cream cheese, at room temperature 3 sticks unsalted butter, at room temperature 1/4 teaspoon salt 3 1/2 cups confectioners' sugar 2 teaspoons pure vanilla extract Instructions: Make One-Bowl Chocolate Cake Batter and bake following the cupcake instructions. Make the chocolate curls: Coat a mini loaf pan or other small dish with cooking spray. (If using a larger dish, you will need more white and semisweet chocolate.) Melt the white chocolate in the microwave in 30-second intervals, stirring, until smooth, then pour into the prepared pan. Refrigerate until just beginning to set, about 5 minutes. Melt the semisweet chocolate in the microwave in 30-second intervals, stirring, until smooth, then pour over the white chocolate. Refrigerate until both layers are firm, about 30 minutes. Remove the layered chocolate from the dish and let sit at room temperature, 10 minutes. Using a vegetable peeler, shave from the side to create brown-and-white curls. Make the frosting: Beat the cream cheese, butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to medium low and gradually beat in the confectioners' sugar until smooth, then beat in the vanilla. Increase the speed to medium high and beat until thick and fluffy, about 2 minutes. Spread or pipe the frosting on the cupcakes and top with the chocolate curls. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only.

recipe: Grilled Steak with Garlic Butter and Herbs

Ingredients:

• 1.5 lbs steak (such as ribeye or strip loin), cut" 64809,"Mango-Papaya Brown Butter Cinnamon Crepes with Homemade Dulce de Leche Syrup One 14-ounce can sweetened condensed milk 12 tablespoons unsalted butter 1/4 teaspoon ground cinnamon, plus more for garnish 1 cup all-purpose flour 1/4 teaspoon fine sea salt 1 cup milk 1/2 cup lukewarm water 4 large eggs, lightly beaten 1/2 vanilla bean, seeds scraped 2 ripe mangoes, peeled, pitted and sliced or diced 1 papaya, peeled, pitted and sliced or diced 1 cup very cold heavy cream 3 tablespoons sour cream 1 teaspoon vanilla extract Instructions: For the dulce de leche syrup: Preheat the oven to 425 degrees F. Scrape the condensed milk into an 8-inch baking dish and cover the top tightly with heavy-duty aluminum foil. Place the dish inside a roasting pan and fill the pan with enough water to come halfway up the sides of the baking dish. Bake in the oven until the milk turns a deep golden brown, stirring a few times, about 1 hour 15 minutes. Check after 45 minutes and add more water, if needed, to the roasting pan. Remove the dulce from the oven and let cool, covered, about 15 minutes before serving. For the crepes: Melt 6 tablespoons butter in a small saucepan over medium heat until it turns a nutty brown color. Remove from the heat, whisk in the cinnamon and let cool slightly. Put the flour and salt in a medium bowl. Whisk together the milk, water and eggs until combined. Add the egg mixture to the flour and whisk until just combined. Whisk in 4 tablespoons of the brown butter and reserve the remaining 2 tablespoons for the crepe pan. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours. Mash the remaining 6 tablespoons butter and the vanilla seeds with a mortar and pestle. In a saute pan over medium heat, add the vanilla butter, mangoes and papaya and cook until softened and slightly caramelized, 3 to 5 minutes. Whip the heavy cream, sour cream and vanilla extract in a large bowl until soft peaks form. Cover and keep chilled until ready to use. Heat an 8-inch or 10-inch nonstick pan over medium heat. Brush with some of the remaining brown butter. Add a scant 1/4 cup of the batter into the pan and swirl the pan to cover the bottom with a very thin coating. If there is excess batter, pour it back into the bowl. Cook until the crepe bubbles and the bottom is lightly browned, about 1 1/2 minutes. Flip the crepe over and cook for about 20 seconds. Slide the crepe onto a plate. Repeat with the remaining batter. Put a line of fruit down the center of each crepe. Spread a little of the warm dulce de leche on top of the fruit and fold or roll the sides of the crepe over. Top with a dollop of whipped cream and sprinkle with cinnamon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64810,"Herb Vinaigrette 1/4 cup white wine or champagne 1 to 3 teaspoons Dijon mustard 1 teaspoon kosher salt Freshly ground black pepper to taste 2/3 cup extra-virgin olive oil 2 tablespoons minced herbs, such as tarragon, chives, and/or parsley Instructions: In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 64811,"Deep-Dish Cheese Pizza 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (about 110? F) 2 cups bread flour 1 3/4 cups all-purpose flour, plus more for kneading 2 teaspoons sugar 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil, plus more for the bowl and pan 1 15-ounce can crushed tomatoes 1 small clove garlic, grated
1 teaspoon extra-virgin olive oil 1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper 1/4 cup grated Parmesan cheese 2 ounces fresh mozzarella cheese, torn 6 ounces sliced low-moisture mozzarella cheese Instructions: Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using. Transfer the other ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour. Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.) Make the pizza: Preheat the oven to 500? F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Press the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top the dough with 2 tablespoons Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread a heaping 1/2 cup pizza sauce over the cheese, almost to the edge. Sprinkle with the remaining 2 tablespoons Parmesan.
Place the pan on the hot stone and bake the pizza until the crust is deep golden brown and any cheese poking through the sauce is lightly browned, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 64812,"Baklava Truffles 1 tablespoon butter 1 cup walnuts, chopped very fine 1 1/4 cups finely crushed shredded wheat cereal 1/4 teaspoon salt 2 tablespoons butter 2 cups walnuts 1/2 cup honey 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups shredded wheat cereal 1/3 cup honey Instructions: For the coating: Melt the butter in a skillet over medium heat, then add the walnuts, shredded wheat and salt and toast until the walnuts are fragrant and the wheat has started to brown, about 3 minutes. Spread out on a plate and refrigerate to cool completely. For the filling: Melt the butter in a skillet over medium heat, then add the walnuts and toast until fragrant, 5 minutes. Place in a food processor with the honey, cinnamon and salt and puree until a smooth nut butter forms, scraping down the sides as necessary. In a large bowl, crush the shredded wheat cereal with your hands, then add the walnut butter. Stir until combined, then roll into 24 small balls. For the dipping: Microwave the honey until thin, 1 minute. Put a filling ball on the end of a toothpick or skewer, then dip into the honey and roll in the coating, making sure to cover completely. Place each truffle in a mini cupcake liner, and package in a decorative tin. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 64813,"Marcela's Guacamole 2 avocados, diced 1 tablespoon distilled white vinegar Juice of 1 lime
French sea salt Tortilla chips or fresh veggies, for serving Instructions: In a medium mixing bowl, add the diced avocados and mash with a fork until smooth but still chunky. Add the vinegar and lime juice and mix to combine. Season with salt. Serve with tortilla chips or fresh veggies. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 64814,"Feta Sun-Dried Tomato Stuffed Prosciutto Burgers 3/4 cup mayonnaise 8 to 10 basil leaves, finely chopped 6 ounces feta cheese, crumbled 1/2 cup drained and chopped sun-dried tomatoes (oil-packed) 2 pounds ground sirloin 2 medium eggs, slightly beaten 1 tablespoon hot pepper sauce (recommended: Tabasco Pepper Sauce) 2 tablespoons dried Italian seasoning, crushed 1 teaspoon salt 1/2 teaspoon freshly ground pepper 3 garlic cloves, minced 1/2 cup dried Italian bread crumbs 1/2 cup freshly grated Parmesan Vegetable oil, for brushing grill rack 12 sandwich-size focaccia bread squares, about 1/2-inch thick 6 thin slices prosciutto 6 romaine lettuce leaves 6 large paper-thin red onion slices, separated into rings Instructions: In a grill with a cover, prepare a medium-hot fire for direct-heat cooking. In a small bowl, mix together the mayonnaise and basil. Set aside. In another small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside. In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, bread crumbs, and Parmesan. With hands or a large spoon, gently bring all ingredients together; do not overmix. Form meat mixture into 12 patties. On 6 of the patties, gently place the feta and tomato mixture onto patties, pressing down lightly. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties. When the fire is ready, brush the grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference. During the last few minutes of grilling, place focaccia, cut side down, on outer edges of grill to lightly toast. Spread generous portions of basil mayonnaise on cut sides of bread. Place patties on bottom pieces of bread, then top with a slice of prosciutto, a lettuce leaf, and red onion rings. Top with remaining bread and serve. Jenny Flake, Gilbert, AZ ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 64815,"Rootbeer Rocket 1 scoop Godiva vanilla ice cream 3 ounces rootbeer 2 ounces Stoli vanilla Whipped cream, for garnish Shaved milk chocolate, for garnish Instructions: Scoop ice cream into fountain drink glass add rootbeer and stoli. Garnish with whipped cream and shaved milk chocolate. ","[Burgundy, Brandy, Port]" 64816,"Grilled Oysters 3 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 shallot, minced 1 tablespoon finely minced fresh parsley 1 teaspoon lemon zest 1 teaspoon lemon juice 1/2 teaspoon cl pepper flakes Salt Cracked black pepper 16 whole live oysters Instructions: Preheat a grill.
Heat a small saucepan over medium-low heat. When hot, add the butter and olive oil. Add the garlic and shallots and saute until fragrant, about 30 seconds. Add the parsley, lemon zest and juice, cl pepper flakes and salt and pepper to taste. Remove from the heat.
Place the oysters on the hot grill until they pop, about 2 minutes. Carefully remove the top shells (BBQ gloves make this much easier; a thick kitchen towel is a good substitute). Spoon some sauce over top of each oyster and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64817,"Grilled Peri Peri Skirt Steak 6 red chilies, halved lengthwise and seeded 1 red bell pepper, cut into large chunks
3 teaspoons canola oil
1/4 cup diced yellow onion,
4 cloves garlic, minced
2 teaspoons tomato paste
1/2 cup white vinegar
Juice of 1 lime
2 teaspoons kosher salt, plus more for seasoning
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
2 pounds skirt steak, cleaned and trimmed
Freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Place the chilies and red pepper on a baking sheet, toss with 2 teaspoons of the canola oil and roast for 20 minutes. Once cool enough to handle, finely chop. Heat the remaining teaspoon of canola oil in a saute pan over medium heat, add the onion and garlic and sweat until softened, 5 to 8 minutes. Add the tomato paste and cook until lightened in color, 1 to 2 minutes. Combine the pepper mixture with the vinegar, lime juice, salt, paprika, and red pepper flakes in a food processor and pulse until combined. While the food processor is running, stream in the olive oil slowly to achieve a smooth puree, similar in to texture to ketchup. Set aside 1/3 of the sauce for serving. Place the steak and the remaining 2/3 of the sauce in a large re-sealable plastic bag; toss to coat and marinate in the refrigerator for 2 to 4 hours. Preheat a grill to medium-high heat. Remove the steak from the marinade, pat dry with paper towels, and season with salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Let the steak rest for 10 minutes before slicing thinly against the grain. Serve with the reserved sauce on the side. ","[Syrah, Malbec, Tempranillo, Garnacha]" 64818,"Flourless Chocolate Cake 7 ounces extra bittersweet chocolate (do not use baking chocolate) 14 tablespoons (1 3/4 sticks) unsalted butter 5 large eggs, separated 1 tablespoon vanilla extract 3/4 cup sugar Pinch of salt 2 tablespoons unsweetened dark cocoa powder Instructions: Preheat the oven to 350 degrees. Grease a 10-inch springform pan. In the top of the double boiler over simmering water, combine the chocolate and butter. Heat until melted and smooth. Transfer to a medium-size bowl and whisk in the egg yolks and vanilla. Sift in the sugar, salt, and cocoa while continuing to whisk. With a mixer, whip the egg whites to soft peaks. Fold one third of them into the chocolate mixture. Repeat with the remaining whites, then pour the mixture into the prepared pan. Place on the lower rack of the oven and bake for 25 minutes. Remove to a cake rack and immediately loosen the springform collar (sides). Slip a plate inside the collar on top of the cake and push down slightly to push the air from the cake. Remove the plate and springform collar, and allow the cake to cool before serving. ","[Barolo, Barbaresco, Nebbiolo, Pinot Noir]" 64819,"Brussels Sprouts Supreme 2 tablespoons butter, divided 1 1/2 pounds Brussels sprouts, halved 1 cup chicken broth 1/2 cup green onions, thinly sliced (white and pale green parts only) 2 morita or pasilla chiles, stemmed, seeded, and coarsely chopped 1/2 cup pine nuts 1/2 cup heavy cream Salt and freshly ground black pepper Instructions: Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir until coated with the butter, 1 minute. Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl. Melt the remaining 1 tablespoon butter in the same pan. Add the green onions, chiles, and pine nuts. Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and toss to coat them with the cream. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64820,"Broccoli Salad with Goat Cheese 2 heads broccoli, stems sliced thin, heads cut into small florets 3 tablespoons sherry vinegar or red wine vinegar
1 to 2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 red onion, minced
1 cup dried cherries, roughly chopped
1 cup chopped toasted hazelnuts 4 ounces goat cheese, crumbled
Instructions: Fill a large bowl with ice and water, and set aside. Bring a large pot of water to a boil. Add the broccoli florets and sliced stems, and cook until just tender, about 3 minutes. Drain the broccoli and immediately plunge into ice water to stop cooking. Once cooled, drain and transfer to a salad bowl. In a medium bowl, whisk together the vinegar, honey, mustard and olive oil. Add the red onions, dried cherries and hazelnuts to the salad bowl, and toss to combine. Toss with the dressing, and top with the goat cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64821,"Open-Face Quesadillas with Mushrooms, Olives, Salsa and Greens 4 flour tortillas 1/2 cup thinly sliced mushrooms caps (I'd choose shiitakes) 1/2 to 3/4 cup shredded Mexican Chihuahua cheese, brick, Monterey Jack-even Cheddar or mozzarella cheese 1/3 cup roughly crumbled goat cheese 1/4 cup sliced pitted olives (Kalamata or any oil cured variety is wonderful here) About 1/2 cup any salsa, plus a little more for serving if you wish 2 cups frisee leaves, or mixed baby greens About 1 tablespoon fresh lime juice or vinegar (you can use any one you'd choose for a good salad dressing) Pinch salt 1/4 cup chopped fresh cilantro Instructions: Heat the oven to 500 degrees. Lightly oil a baking sheet and on it spread out the tortillas in a single layer. Distribute a portion of the mushrooms over each one, then the cheeses and olives. Drizzle 2 tablespoons of salsa over each \quesadilla,\ then set the baking sheet in the oven. In 5 to 6 minutes, the tortillas should be crispy underneath and the cheese melted. Remove from the oven. While the quesadillas are baking, in a medium-size bowl, toss the frisee (or other greens) with the lime or vinegar, salt and cilantro. Transfer each quesadilla to a warm plate, then top with a portion of lettuce right in the center. Serve without delay. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64822,"Israeli Spice Chicken 1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika 1 1/2 tablespoons (1 1/2 palmfuls) ground cumin 1 teaspoon (1/3 palmful) dried oregano 1 teaspoon (1/3 palmful) ground coriander 1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level) 1 1/2 teaspoons (1/2 palmful), coarse kosher salt 4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds Extra-virgin olive oil, for drizzling Warm pita or flat bread, for passing Serving suggestions: Serve with tomato relish and zucchini (recipes follow). Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes. 3 tablespoons (a couple of glugs) extra-virgin olive oil 1 ripe lemon, juiced 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon crushed red pepper flakes Kosher salt 4 small, tender zucchini, about 1 1/2 pounds (look in organic section of produce counter) 3 tablespoons (3 turns around the pan) extra-virgin olive oil 3 cloves garlic, minced 1/4 cup (half a bundle) chopped fresh mint 1/2 cup chopped flat-leaf parsley leaves (a couple of handfuls) Kosher salt and pepper 3 vine ripe or small round red tomatoes 2 orange or yellow tomatoes 1 small sweet onion, thinly sliced 1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped Instructions: Israeli Spice Rub: For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months. Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes. Grill chicken 6 or 7 minutes on each side or until juices run clear. Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 64823,"Torre Pasta 4 tablespoons of torre sauce, recipe follows 1/4 cup green bell peppers, chopped 1/4 cup onions, chopped 1/4 cup broccoli 1/4 cup carrots, julienne 12 ounces penne pasta, cooked al dente 1/4 cup tomatoes, chopped 4 ounces chicken breast, blackened Parmesan 2 tablespoons butter 2 cloves garlic, chopped Salt and white pepper, to taste Pinch granulated onion 1 teaspoon Cajun spice 1 tablespoon chopped basil 2 tablespoons grated Romano Instructions: In a saute pan slowly melt 4 tablespoons of torre sauce. Saute bell peppers and onions. Blanch broccoli and carrots then saute for 2 minutes. Add pasta and heat for 5 minutes, add tomatoes. Place chicken breast on top of pasta. The dish is finally topped with freshly grated Parmesan. Bring butter to room temperature, blend everything together and refrigerate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64824,"Chili-Seared Pork with Pineapple Salsa 2 cups diced fresh or canned pineapple 1/3 cup diced beefsteak tomato 1 tablespoon fresh lime juice 1 tablespoon chopped fresh cilantro leaves 1 teaspoon ground cumin Salt and ground black pepper 2 teaspoons olive oil
8 (1/2-inch) slices cooked pork tenderloin 1 tablespoon chili powder Sauteed Green Beans, recipe follows 2 cups green beans, trimmed 1 tablespoon butter 1/4 cup almonds, slivered or sliced Salt and ground black pepper Salt and ground black pepper Instructions: In a medium bowl, combine the pineapple, tomato, lime juice, cilantro, and cumin. Toss to combine. Season with salt and black pepper, to taste. Set aside.
Heat the oil in a large skillet over medium heat. Season the pork slices all over with chili powder. Place the slices in the hot skillet and sear 1 minute per side, until golden brown.
Serve the pork slices with Pineapple Salsa spooned over top alongside Sauteed Green Beans. In a skillet, saute the green beans in butter until tender-crisp. Season with salt and black pepper, to taste. Before serving, add the almonds to the skillet and heat through until the almonds are toasted. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 64825,"Chipotle Hummus One 15.5-ounce can garbanzo beans, rinsed and drained 2 tablespoons adobo sauce (from canned chipotles), plus additional for garnish
1 tablespoon fresh lemon juice
2 teaspoons sesame seed paste (tahini), optional
2 cloves garlic 1/3 cup olive oil, plus additional for garnish
Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh cilantro Serving suggestions: tortilla chips or crudites
Instructions: Put the garbanzo beans, chipotle adobo sauce, lemon juice, sesame paste if using and the garlic in a processor and blend until combined. With the machine running, add the olive oil until well incorporated. Transfer the hummus to a medium bowl. Season with salt and pepper. Drizzle with olive oil and a few drops of chipotle adobo sauce, and garnish with fresh cilantro. Serve with tortilla chips or crudites. ","[Malbec, Tempranillo, Garnacha, Barbera]" 64826,"Marinated Grilled Chicken Pepitos 2 pounds thinly cut chicken breast Salt and freshly ground black pepper 2 tablespoons roughly chopped fresh thyme 1 tablespoon crumbled dried oregano 1 cup freshly squeezed orange juice, or the juice of 3 oranges 2 tablespoons vegetable oil 1 cup mayonnaise 1 tablespoon chopped chipotle in adobo sauce 1 clove garlic, minced 4 bolillo rolls Avocado slices, for serving Shredded iceberg lettuce, for serving Olive oil, for serving Red wine vinegar, for serving Instructions: Place the chicken in a 13-by-9-inch glass dish. Heavily sprinkle chicken with salt and pepper. Toss the chicken with the thyme and oregano, making sure everything is evenly incorporated. Pour the orange juice all over the chicken. Let it marinate for 10 minutes.
Heat the vegetable oil on a heavy grill pan over high heat. When the pan is hot, add the chicken. Cook about 5 minutes on one side and flip over, using tongs. Cook on the other side until perfectly browned and the chicken is cooked through, another 5 minutes. Remove the chicken from the heat and reserve, covered. In a medium mixing bowl, mix the mayonnaise, chipotle and garlic until all ingredients are evenly incorporated. Season with salt. Reserve.
Spread 1 tablespoon of the mayonnaise mixture on the inside of a bolillo roll. Slightly toast the bolillo roll on the grill pan on medium-high heat, about 1 minute per side. Place a chicken breast on the inside of the roll. Add the avocado slices and top with lettuce. Drizzle with a little bit of olive oil and red wine vinegar. Close the sandwich and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 64827,"Shrimp Scampi 1 cup cauliflower florets 2 tablespoons grapeseed oil
Salt and pepper 6 jumbo shrimp (16/20 count), tail-on, peeled and deveined
1 teaspoon chopped garlic Pinch cl flakes 1 teaspoon capers, with brine
1 ounce chicken stock
1 tablespoon chopped fresh parsley 1 tablespoon lemon juice
1 tablespoon unsalted butter
Instructions: Preheat the oven to 450 degrees F. Toss the cauliflower florets with 1 tablespoon of the grapeseed oil and some salt and pepper. Transfer to a baking sheet and roast until tender and browned, 5 minutes. Set aside. Heat the remaining 1 tablespoon grapeseed oil in a pan. Add the shrimp and garlic. Then add the cl flakes, capers, chicken stock, parsley and lemon juice. Cook for 3 to 4 minutes to cook the shrimp and build the sauce. Remove from the heat and whisk in the butter to emulsify the sauce. Add the cauliflower to the shrimp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 64828,"West Coast Bbq Sauce--the Blue Ribbon Winner of Foodtv.Com's Championship Cook-Off 1 sweet Vidalia or Maui onion, minced 4 cloves garlic, minced 1 tablespoon minced ginger 3 tablespoons olive oil 3 tablespoons butter 1/2 cup red wine 1 cup pineapple juice, reduced to 1/4 cup 2 cups chicken stock (not canned - too salty) 1 cup ketchup 1 15 oz. can tomato sauce 2 tablespoons tomato paste 3 tablespoons soy sauce 1/4 cup Worcestershire sauce 3/4 cup brown sugar 1/2 cup dark molasses 2 tablespoons black pepper 2 tablespoons chili powder (Pendery's Terlingua Won is a good choice) 2 teaspoons salt 1 teaspoon cayenne pepper 1 teaspoon ground thyme 1 teaspoon ground dry mustard (Coleman's preferably) Juice of one lime Instructions: Gently saute onion, garlic, and ginger in olive oil and butter until the onion is translucent, but not brown. Add red wine and cook off alcohol. Add remaining ingredients, except lime juice, and bring to a boil, then reduce heat and simmer for at least one hour. If you want a completely smooth sauce, strain after cooking. Brighten with lime juice after cooking. ","[Zinfandel, Syrah, Merlot, Malbec]" 64829,"Herbed Popcorn 6 cups air popped corn 1/2 stick melted butter 3 tablespoon chopped rosemary salt Instructions: Pop popcorn. Drizzle with melted butter and toss with rosemary and salt to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 64830,"Ramen Pizza 2 packages ramen noodles 1 cup tomato sauce
1 cup grated mozzarella 2 tablespoons Parmesan 16 pepperoni slices
Instructions: Preheat the oven to 400 degrees F. Separate the ramen noodle blocks into 2 thin ramen squares each (4 thin ramen squares total). Pour 1/4 cup of tomato sauce on each ramen square and top with 1/4 cup mozzarella, 1 1/2 teaspoons Parmesan and 4 slices of pepperoni. Transfer the ramen pizzas to a baking sheet and bake until the cheese has melted and the edges are a dark golden brown, about 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 64831,"Spinach Salad with Mangos, Dried Cranberries and Chocolate Vinaigrette 1 tablespoon cocoa powder 1 teaspoon sugar 1/2 cup balsamic vinaigrette (recommended: Newman's Own) 8 cups bagged baby spinach, washed 1 1/3 cups freshly diced mango 1/3 cup dried cranberries 1/4 cup chopped walnuts Instructions: In a large bowl whisk together cocoa powder, sugar and vinaigrette. Add spinach and toss to coat. Add mango, cranberries and walnuts. Toss together and transfer to a serving dish. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 64832,"Stone Fruit Galettes 2 pounds refrigerated pie dough 2 tablespoons granulated sugar
2 lemons, juiced
1 teaspoon cornstarch
2 nectarines
2 plums
5 blood oranges, juiced 1 tablespoon agave syrup 1 cup heavy cream 1 tablespoon granulated sugar
1 teaspoon vanilla extract 3 blood oranges, juiced
Instructions: For the galettes: Preheat the oven to 425 degrees F. Roll out the dough and cut it into six 6- to 8-inch rounds. Combine the sugar and lemon juice in a large mixing bowl. In a small bowl, stir 2 teaspoons water into the cornstarch to make a slurry; add to the lemon sugar. Thinly slice the nectarines and plums; add to the mixing bowl and toss to coat. Spoon the fruit into the center of the dough rounds, then fold up the edges to partially cover the fruit. Transfer the galettes to baking sheets and bake until golden brown, 20 minutes. For the blood orange syrup: Bring the blood orange juice to a simmer in a saucepan. Reduce until syrupy, 6 to 9 minutes. For the whipped topping: Whip the cream, sugar and vanilla in a stand mixer with the whisk attachment until soft peaks form. Add the blood orange juice and whip again. To plate: Drizzle blood orange syrup over the galettes. Top with whipped topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64833,"Tokyo Ginza Cocktail 1.5 oz. Absolut Citron 1.5 oz. Sugei Sake 2 oz. sweet and sour 1 oz. Chambord Lemon grass and raspberries (garnish) Ice Instructions: Fill mixing glass with ice. Add the ingredients, stirring with a bar spoon. Strain into a chilled, stemmed cocktail glass. Garnish with lemon grass and raspberries. ","[Sake, Chambord]" 64834,"Double Chocolate Cinnamon Mini Cupcakes em Cupcakes: /em 1/2 cup sugar 1/4 cup LAND O LAKES? Cinnamon Sugar Butter Spread 1/4 cup buttermilk* 1 (1-ounce) square unsweetened chocolate, melted 1 LAND O LAKES? All-Natural Egg 1 teaspoon vanilla 1 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup boiling water Frosting: 1/3 cup LAND O LAKES? Cinnamon Sugar Butter Spread 2 cups powdered sugar 2 tablespoons unsweetened cocoa 1/3 cup whipping cream Decorator sprinkles, if desired *Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes. Instructions: Heat oven to 350 degrees F. Place foil or paper baking cups into 30 mini (1 1/4-inch) muffin pan cups. Set aside. Combine sugar and 1/4 cup Cinnamon Sugar Butter Spread in large bowl; beat at medium speed until well mixed. Add buttermilk, 1 ounce melted chocolate, egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed. Add boiling water; continue beating until smooth. Spoon about 1 tablespoon batter into each prepared muffin pan cups. Bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool completely. Place 1/3 cup Cinnamon Sugar Butter Spread and melted chocolate in medium bowl. Beat at medium speed until creamy. Gradually add powdered sugar and cocoa, alternately with whipping cream, beating well after each addition until creamy. Pipe or frost each cupcake with about 1 tablespoon frosting; sprinkle with decorator sprinkles, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 64835,"Burnt End Melt Sandwich 1 whole untrimmed packer brisket (roughly 12 pounds) 1/2 cup kosher salt
1/4 cup coarse ground black pepper
1/4 cup granulated garlic
1/2 cup Cajun spice
1 pint light brown sugar
1 pint Dignowity BBQ Sauce, recipe follows, plus additional for serving 1 ciabatta roll 1 portion Sharp Cheddar Mac and Cheese, recipe follows 2 slices green pear Freshly shredded Cheddar, for topping 1 quart light brown sugar 5 cups ketchup
1 cup pineapple juice
1 cup molasses
1/2 cup liquid hickory smoke 1/4 cup dry mustard
1/8 cup kosher salt
4 teaspoons freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons Cajun spice
2 sticks unsalted butter 1 cup all-purpose flour
2 quarts whole milk
2 quarts grated sharp Cheddar 2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon Cajun spice
5 quarts precooked elbow noodles
Instructions: Preheat a smoker for cooking at 225 degrees F. Trim any excess fat from brisket. Sprinkle the brisket liberally with kosher salt. Stir together the black pepper, granulated garlic and 1/4 cup Cajun spice, then sprinkle all over the brisket. Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 195 degrees F, about 12 hours. Let the brisket rest and cool completely, preferably overnight. Preheat the smoker for cooking at 250 degrees F. Cut the brisket into 1/2-inch cubes. Spread these cubes in an even layer on a sheet tray. Sprinkle with brown sugar, the remaining 1/4 cup Cajun spice and the BBQ Sauce. Mix thoroughly with your hands to ensure every piece is coated. Spread them out in an even layer and put the tray back in the smoker with fresh soaked wood chips to smoke for 2 hours. Remove from smoker. Hollow out the ciabatta. Add Mac and Cheese, some brisket burnt ends, green pear, some Cheddar and BBQ Sauce. Close the sandwich and place on a flattop panini press until cheese melts, about 1 minute. (Save the remaining meat for another use.) Combine light brown sugar, ketchup, pineapple juice, molasses, liquid smoke, mustard, salt, black pepper, granulated garlic, Cajun spice and 1 cup water in a stainless steel saucepan. Heat on low heat, stirring constantly and scraping the bottom with a wooden spoon so the sugars do not burn on the bottom of the pan, until it comes to a simmer. Simmer until desired consistency has been achieved, for about 1 hour. Allow to cool completely, then transfer to a clean plastic container or mason jar and store in the fridge. Melt butter in a saucepan over medium heat. Add flour to hot melted butter and whisk constantly for 3 minutes. Slowly add milk while continuing to whisk, then continue to cook, whisking, until sauce is thickened and bubbling. Remove from heat and stir in Cheddar, salt, pepper and Cajun spice. Stir until smooth and velvety, then fold in precooked noodles. Return to low heat and stir constantly until noodles are heated through. Serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 64836,"Berry Pie Baked Alaska 1 sheet frozen puff pastry, thawed and cut in half 3 tablespoons sugar 1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted Cooking spray 4 pints assorted berry and cherry ice cream and sorbet 1/4 cup seedless raspberry jam 6 large egg whites, at room temperature Pinch of cream of tartar 1 cup sugar 1/4 cup freeze-dried strawberries, finely crushed Instructions: Make the ice cream cake: Preheat the oven to 400?. Put the puff pastry halves on a baking sheet, leaving a little space between each piece. Top with another baking sheet to keep the pastry from puffing up too much. Bake until golden, about 30 minutes. Combine the sugar and cinnamon in a small bowl. Remove the top baking sheet and brush the pastry with half the melted butter. Sprinkle with half the cinnamon sugar, then flip the pastry; brush with the remaining butter and sprinkle with the remaining cinnamon sugar. Let cool. Coat a 9-by-5-inch loaf pan with cooking spray and line with plastic wrap, leaving a 6-inch overhang on the two short ends. Trim the puff pastry pieces if necessary so they fit snugly in the pan; set aside.
Scoop half the ice cream and sorbet into the pan, alternating flavors. Use a piece of plastic wrap to pack in the ice cream evenly. Spread with half the jam and top with 1 piece of puff pastry. Repeat with the remaining ice cream and sorbet, jam and puff pastry. Cover with the overhanging plastic wrap and freeze until firm, at least 6 hours or overnight.
Make the meringue: Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, 30 seconds to 1 minute. Gradually beat in the sugar. Increase the mixer speed to high and beat until stiff, shiny peaks form, 4 to 5 minutes. Add the freeze-dried strawberries and beat until combined, about 1 minute.
Uncover the ice cream cake and invert onto a foil-lined baking sheet. Let stand until the ice cream cake slips out of the pan easily; unwrap. Spread one-quarter of the meringue over the top and sides. Transfer the remaining meringue to a large piping bag fitted with a 1/2-inch star tip. Pipe over the top and sides of the cake. Freeze until firm, at least 4 hours and up to 2 days. Brown the meringue with a kitchen torch (or bake at 500? until golden, 3 to 5 minutes). Use two large spatulas to transfer the baked Alaska to a platter and slice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64837,"Soba Noodle Salad with Grilled Plums 5 tablespoons soy sauce 3 tablespoons olive oil
2 tablespoons honey
2 tablespoons toasted sesame oil
2 tablespoons seasoned rice vinegar
1/4 cup scallions, sliced thin on the bias
1 tablespoon grated fresh ginger
1 teaspoon freshly ground black pepper
4 red plums, pitted and quartered 1 tablespoon canola oil, plus more for oiling the grill
3 tablespoons sugar
1 pound soba noodles 2 cups finely sliced Napa cabbage 1 cup fresh shiitake mushrooms, stemmed and thinly sliced
1 large carrot, washed, peeled and julienned
1 seedless cucumber, halved lengthwise and cut on the bias 1/4-inch thick
1 red bell pepper, seeded, deveined and julienned
1 tablespoon sesame seeds, toasted, for garnish Instructions: For the honey-sesame vinaigrette: In a medium mixing bowl, combine the soy sauce, olive oil, honey, sesame oil, rice vinegar, scallions, ginger and black pepper. Mix well to combine. Cover and set aside for 30 minutes. For the grilled red plums: Preheat a grill or grill pan to medium-high heat. Place the quartered plums in a small mixing bowl and toss with the canola oil. Sprinkle the plums with the sugar. Scrape and oil the grill grates. Place the plums on the grill, flesh side down, and grill until caramelized and slightly charred on both sides, about 10 minutes total. Remove the plums to a plate and set aside. For the soba noodle salad: Bring one gallon of water to a boil in a stockpot. Add the soba and stir to submerge. Bring the water back to a boil and cook the noodles for 5 to 8 minutes. Drain in a colander and rinse the soba well under cold running water to remove all of the starch. Drain well and refrigerate. In a large bowl, combine the chilled soba noodles, Napa cabbage, shiitakes, carrots, cucumbers and red peppers. Toss with the honey-sesame vinaigrette. Plate the salad on a large serving platter and garnish with the toasted sesame seeds and grilled plums. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64838,"Pesto 1 bunch fresh basil (about 3 cups of leaves) 1/2 cup grated Parmesan 3 tablespoons toasted pine nuts 1 clove garlic
1/2 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Instructions: Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup of the olive oil and pulse a few more times. Scrape down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine. Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown). ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 64839,"Simple Roasted Broccoli 1 bunch broccoli (about 1 pound) 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets. Toss the broccoli florets and stem pieces with the oil and a sprinkle with salt and pepper together in a large bowl. Arrange in a single layer on a baking sheet. Roast until tender, stirring halfway, 14 to 16 minutes depending on the size of the florets. Transfer to a plate and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64840,"Glazed Pork Chops 1/3 cup olive oil 2 (12 to 16-ounce) bone-in pork loin chops Salt and freshly ground pepper 2 pinches crushed red pepper flakes 1 cup maple syrup Instructions: Preheat oven to 500 degrees F. In a large oven-safe saute pan over high heat, heat the olive oil until oil ripples. Season pork chops on both sides with salt and pepper and crushed red pepper flakes. Sear the chops, presentation side down, until browned. Then flip and cook until the other side is browned. If the chops are more than 2 inches thick, sear them on the sides as well, using tongs to hold them. Once a uniform sear is achieved, remove the pan from the heat and pour the syrup over the chops. Cook in the oven for 20 to 25 minutes or until firm to the touch. A meat thermometer should register 150 degrees F. When fully cooked, remove the pan from oven and place it over a burner on high heat for a minute to thicken the glaze. Flip the chops so they are evenly coated and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64841,"Big Blue Buffalo Jala' Poppers 4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light) 2 tablespoons cayenne pepper sauce, divided (recommended: Frank's RedHot) 3 tablespoons crumbled blue cheese 6 fresh whole jalapeno peppers 1/2 cup high-fiber bran cereal (recommended: Fiber One Original) 1/4 teaspoon onion powder 1/4 teaspoon garlic powder Dash cayenne pepper 1/4 cup fat-free liquid egg substitute Serving suggestion: carrot and celery sticks Instructions: Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick spray and set it aside. In a small bowl, combine cheese wedges with 1 tablespoon of hot sauce and mix well. Add blue cheese, stir, and set aside. Halve the peppers lengthwise, and remove the seeds, stems, etc. Wash the halves and dry them very well. Evenly spoon and spread the cheese mixture into the pepper halves and set aside. Put the cereal and spices in a blender or food processor. Grind to a breadcrumb-like consistency. Transfer the crumbs to a plate and set aside. Pour egg substitute into a shallow bowl. Add remaining 1 tablespoon of hot sauce and mix well. One at a time, gently cover the pepper halves with egg mixture, shake to remove excess, and then coat entirely with crumb mixture. Repeat with the remaining pepper halves, evenly placing them on the baking sheet. Bake in the oven until the coating is crispy and the pepper halves have softened, 25 to 30 minutes. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64842,"Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette 4 strips bacon (about 4 ounces) 1 large onion, thinly sliced (about 3 1/2 cups) Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 ounces mild blue cheese, such as Maytag, crumbled (about 3/4 cup) 3 tablespoons white wine vinegar 3 tablespoons extra-virgin olive oil 1 large head escarole, coarsely chopped (about 1 pound or 12 cups chopped) Instructions:

1. Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes. Transfer to a paper towel-lined plate. To the drippings add the sliced onions and toss well. Cook until deep brown and well caramelized, stirring occasionally, another 25 minutes. Season with 1/4 teaspoon each salt and pepper.
2. Meanwhile, in a small bowl stir together the cheese, vinegar and oil. The dressing will be chunky and not completely emulsified. Place the escarole in a large serving bowl and crumble the bacon over it. When the onions are done and still warm, sprinkle over the escarole along with the dressing. Toss well just before serving and season to taste with salt and pepper.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 64843,"Gluten-Free Chickpea Gnocchi Kosher salt One 15-ounce container whole-milk ricotta (about 2 cups)
   1 1/2 cups freshly grated Parmesan
   1/4 teaspoon freshly grated nutmeg
   2 large eggs, lightly beaten
   Freshly ground black pepper
   1 1/4 cups chickpea flour (see Cook's Note)
   1 stick (8 tablespoons) unsalted butter
   1/4 cup fresh sage leaves, thinly sliced
   Instructions: Fill a large pot with water and salt generously. Tie a piece of butcher's twine tautly from one handle to the other across the center of the pot. Bring the water to a boil. Meanwhile, combine the ricotta, Parmesan, nutmeg, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chickpea flour and mix until just combined. The dough should be slightly sticky. Do not add any more flour or overwork the dough, as this will make it tough.
   Fit a large pastry bag with a large round tip, about 3/4 inch wide. Alternatively, snip one corner of a large resealable plastic bag with scissors to create a 3/4-inch-wide opening. Fill the pastry bag with the gnocchi dough; set aside.
   Melt the butter in a large saute pan over medium-low heat until foamy, 2 to 4 minutes. Continue to cook, swirling the pan often, until the butter is light golden brown, about 2 minutes. Add the sage and cook until the butter is toasty brown (similar in color to graham cracker crumbs) and the sage is crisp, about 1 minute more. Remove from the heat.
   Holding the pastry bag over the boiling water, lightly squeeze the bag to release a 3/4- to 1-inch piece of dough, then rub it across the string to \cut\ it off. Continue until you have made about 15 gnocchi. Cook until they float to the top and are warmed through, 60 to 90 seconds. Do not walk away from the pot or overcook them; the lack of gluten in the chickpea flour makes them very tender, and they will fall apart if boiled for too long. Transfer to a serving bowl and cover with foil to keep warm. Continue with the remaining gnocchi dough (you will have about 4 servings).
   Spoon some of the butter and sage mixture over each bowl and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 64844,"Creamy Cranberry Bread Pudding 2 (2 pound) loaves Brioche challah 6 cups half-and-half 6 cups heavy cream 1/4 teaspoon salt 2 vanilla beans, split lengthwise 18 eggs 3 cups granulated sugar 3 cups cranberries 1/2 cup orange marmalade Confectioners' sugar Instructions: Preheat the oven to 350 degrees. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 10 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking. In a food processor pulse the berries to roughly chop them. Fold them into the soaked bread cubes carefully. Divide half the bread mixture among 20 ramekins, custard cups, or dessert cups, reserving the rest, filling them half way. Place a teaspoon of orange marmalade in each ramekin then top off with the remaining soaked bread mixture. Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings. Serve warm or chilled, dusted with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 64845,"Sunny's Breakin'-the-Fast Burger 4 ciabatta rolls, sliced in half 4 tablespoons store-bought herbed garlic butter, melted 12 ounces ground chuck (80/20 mix) 4 strips crispy cooked bacon, chopped 1 teaspoon hot or smoked paprika 3/4 teaspoon kosher salt Freshly ground black pepper Olive oil, for drizzling 4 slices Asiago cheese 1 jalape?o 3 tablespoons hot sauce, plus additional as desired 3 tablespoons maple syrup 4 sunny-side up fried eggs Instructions: For the rolls: Preheat the oven to 200 degrees F. Scoop a bit of bread out of each roll top to create a well, discarding the scooped bread. Brush the insides, top and bottom, with the melted butter. Close the rolls and wrap individually or together in aluminum foil, then place directly on the oven rack to warm while preparing the burgers, no longer than 20 minutes. For the burgers: Add the ground chuck, bacon, paprika, salt and a few grinds of pepper to a large bowl. Gently mix with your non-dominant hand, using your fingers like a pitchfork so you don't squish the meat. Mound the mixture into a ball and divide in half, then divide each half in half again to make 4 even portions. Add a drizzle of olive oil to a griddle pan over high heat. Gently roll each portion of meat into a ball and place on the pan. Using the back of a plate, a flat lid or a spatula (with no holes), press each ball into a flat patty, slightly larger than the rolls. Cook the patties until they easily release from the griddle, 2 to 3 minutes. Flip, then top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese is melted, another 2 to 3 minutes. Meanwhile, add the jalape?o to the griddle and char on all sides, then remove and finely chop, removing the seeds if you would like less heat. Build the burgers: Whisk the hot sauce and maple syrup together in a small bowl. Remove the rolls from the oven and unwrap. Put a patty on each roll, then drizzle each with the maple hot sauce. Top each with some jalape?o followed by a fried egg and more hot sauce as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 64846,"Crawfish Pie 1/4 cup butter 1/4 cup flour 1/3 cup minced onion 1/2 cup minced bell pepper 1/4 minced celery 1 cup heavy cream 3/4 cup green onion chopped 1 teaspoon garlic, minced 1 pound crawfish tails, taken out of the shells Spice Mixture, recipe follows Store bought 9-inch pie crust, blind baked 1 1/2 teaspoon salt 1 teaspoon paprika 1/2 teaspoon white pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 1/8 teaspoon thyme leaves 1/8 teaspoon basil leaves Instructions: Make a brown roux with butter and flour, mix in the minced vegetables to cool, add cream to thin, if needed. In skillet saute green onions, garlic and butter. Add crawfish tails and heat well. Sprinkle with 1 1/2 tablespoons of spice mixture. Add this to the roux, cream mixture and create consistency desired (not soupy or too thick). Pour the hot crawfish mixture into the pie crust and serve hot. Mix ingredients in a bowl and store in an air tight container. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Sparkling wine]

" 64847,"Banana Nutella Crepes 2 large eggs 1 cup whole milk 1 cup all-purpose flour Pinch salt, preferable gray salt 2 tablespoons butter 4 tablespoons hazelnuts, peeled, toasted, chopped 4 bananas 3 tablespoons butter 2 fresh bay leaves 2 lemons, juiced 1 tablespoon brown sugar 1/4 cup tangerine juice 1 cup fresh raspberries, optional 1 small jar hazelnut spread (recommended: Nutella) 3 tablespoons unsalted butter 2 lemons, juiced 1 tablespoon brown sugar Confectioners' sugar, for serving Instructions: In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown. Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64848,"Mediterranean Halibut Sandwiches Vegetable oil cooking spray 1 (12-ounce) or 2 (6-ounce) center-cut halibut fillets, skinned 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Extra-virgin olive oil, for drizzling 1 loaf ciabatta bread, ends trimmed, halved lengthwise 2 tablespoons extra-virgin olive oil 1 clove garlic, peeled and halved 1/3 cup mayonnaise 1/4 cup chopped sun-dried tomatoes 1/4 cup chopped fresh basil leaves 2 tablespoons chopped fresh parsley leaves 1 tablespoon capers, drained Zest of 1 large lemon 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 cups arugula Instructions: For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside. Season the halibut on both sides with the salt and pepper. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes. For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic. For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, lemon zest, salt, and pepper. Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64849,"Potato Bagel Breakfast Sandwiches 12 ounces russet potatoes, peeled and cut into 1-inch cubes 2 1/4 teaspoons active dry yeast
2 tablespoons plus 1 teaspoon brown sugar 6 cups high-gluten flour, plus more if needed and for dusting
1 tablespoon kosher salt
7 1/2 teaspoons barley malt syrup Neutral oil, for the bowl Nonstick cooking spray, for the parchment 1 tablespoon baking soda Nonstick cooking spray, for the baking dish 1 cup frozen hash browns, defrosted
2 ounces Swiss cheese, grated
1/2 cup whole milk
1/2 teaspoon sweet paprika
1/2 teaspoon kosher salt
6 large eggs
Freshly ground black pepper Hot sauce, if desired
9 slices Swiss or other cheese 9 slices Canadian bacon
Instructions: For the potato bagels: Place the chopped potatoes in a large pot and cover with water. Bring to a simmer and cook until a fork pokes easily into the potatoes; begin checking for doneness at about 10 minutes. Drain, reserving 1 cup of the cooking water in a medium bowl. Rice the potatoes and set aside. Add 1/2 cup cool water to the bowl with the hot cooking water; the temperature of the water should even out to warm (105 to 110 degrees F). If it's too cold, microwave it a little; if it's too hot, let it sit for a few minutes to cool. Add the yeast and 1 teaspoon of the brown sugar, give it a little swirl and let it sit until foamy on top, about 5 minutes. In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, salt and remaining 2 tablespoons brown sugar. Add the mashed potato, yeast mixture and 4 1/2 teaspoons of the barley malt and mix to form a stiff dough. Knead in the stand mixer until smooth and slightly sticky, adding additional flour if the dough is sticking to the bowl or too sticky to handle, about 5 minutes (or turn out onto a floured surface and knead by hand for 7 to 10 minutes). Transfer to a large oiled bowl, cover with plastic wrap and refrigerate overnight. When ready to bake, let the dough sit at room temperature for 1 hour. Turn the dough out onto a clean work surface and divide into 12 or 16 equal parts, depending on whether you want larger or smaller bagels. Stretch each part into a smooth ball, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes. Meanwhile, preheat the oven to 450 degrees F; line 2 baking sheets with parchment paper and grease them well with cooking spray. Bring a large pot of water to a boil; add the baking soda and remaining 3 teaspoons barley malt. Working with 3 or 4 bagels at a time so as not to crowd the pot, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, lift them out of the water, allowing excess water to drip off, and then transfer them to the prepared baking sheets, spacing them about 2 inches apart. (If making 16 bagels, you will likely need to bake a third pan of bagels, which you can do after the first 2 pans come out of the oven.) With a serrated knife, make 3 cuts in a triangular shape on top of the bagels and dust them lightly with flour. Bake the bagels for 10 minutes, then switch racks, rotate the baking sheets 180 degrees and bake until golden brown, 5 to 8 more minutes. Let cool slightly. Set aside 9 of the bagels for making the breakfast sandwiches. Cool the remaining bagels fully, then transfer to plastic bags and freeze (slice them before freezing if you'd like, so you can put them directly from the freezer into the toaster). Reheat in the toaster. For the baked eggs: Preheat the oven to 400 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper so that wings come up 1 inch off 2 sides. Sprinkle the hash browns in an even layer on the bottom of the prepared baking dish. Sprinkle the Swiss cheese in an even layer on top of the hash browns. Whisk together the milk, paprika, salt, eggs, some black pepper and a few shakes of hot sauce if using in a medium bowl. Gently pour the egg mixture over the cheese and hash browns. Bake until the eggs are set, about 20 minutes. Allow to cool for a few minutes to allow the eggs to set further. Slice into 9 squares. For the sandwiches: Slice the reserved 9 bagels in half. Sandwich one egg square between each bagel with a slice each of cheese and Canadian bacon. If not eating right away, wrap in parchment paper and freeze for up to 3 months. Reheat in the microwave for 1 minute, flip and heat for an additional 1 to 2 minutes until heated through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64850,"Corn and Zucchini Fritters 1 1/2 cups corn kernels (about 3 ears) 1/2 small red onion, thinly sliced 1 cup loosely packed parsley sprigs 3 small zucchini, cut into 3/4inch fine julienne 1/2 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons sparkling soda water Vegetable oil for deep frying Instructions: In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix. Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour. Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not over mix. In a large heavy saucepan or deep fryer, heat about 4 inches of vegetable oil to 375 degrees. Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump). Fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two. With a skimmer or kitchen tongs, gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 64851,"Ginger Sweet and Sour Chicken 1 fresh lime 2 tablespoons water 2 tablespoons cornstarch 1/4 cup balsamic vinegar 1 red cl pepper, stem and seeds removed and diced 2 large cloves garlic, lightly crushed with the side of a knife blade and quartered 1 teaspoon peeled fresh ginger root, diced small 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup sugar 1 cup extra-virgin olive oil 1 liter canola oil, or enough as needed to deep fry 1 cup rice flour or all-purpose flour (or enough as needed for dredging) Salt and freshly round black pepper 1 pound boneless chicken breasts cut into \chicken-finger-sized strips Instructions: Microwave the lime in a small bowl and set aside until it is just cool enough to handle. In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch. Through the feed tube of a running blender add, 1 at a time, the vinegar, cl pepper, garlic, ginger, salt, black pepper, and sugar. Then squeeze the lime from the micro-waved lime through the feed tube into the mixture. Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream. Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods. Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away. Deep-fry the chicken and drain on paper towels. Serve with sweet and sour sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 64852,"Warmed Blue Cheese and Apricot Crostini with an Arugula Drizzle 3 garlic cloves, peeled and roughly chopped 2 tablespoons walnuts 1 cup arugula, washed Salt and pepper 2 tablespoons Extra Virgin Olive Oil 1/3 cup apricot jam 1/3 cup blue cheese 1/4 cup walnuts, roughly chopped 8-10 slices of French Baguette 1/4 inches thick I Can't Believe It's Not Butter!? Spray made with Extra Virgin Olive Oil Instructions: Preheat the oven to 375 degrees F. In a food processor, combine the garlic, walnuts, arugula, and pinches of salt and pepper. Pulse to blend, adding the olive oil gradually until pureed. Set aside. In small bowl, combine the cheese and jam using a fork to break up the cheese, and blend it with the jam. Fold in the walnuts. Place the bread slices on a cookie sheet, and spray each liberally with I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil. Bake for about 10 minutes until toasted; monitor the bread so you can remove it from the oven as soon as it is browned. Flip the slices over, spray the non-browned side with I Can't Believe It's Not Butter!® Spray made with Extra Virgin Olive Oil. Spread the cheese and jam on the bread, and place back into the oven for 5-7 minutes, or until the cheese starts to melt. Remove the crostini from the oven and place on a serving platter; drizzle with the arugula puree. Serve immediately warm, or at room temperature. Nutrition Information Per Serving Calories 240, Calories From Fat 110, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 1.5g, Cholesterol 5mg, Sodium 450mg, Total Carbohydrates 29g, Sugars 6g, Dietary Fiber 1g, Protein 6g, Vitamin A 2%, Vitamin C 2%, Calcium 4%, Iron 8% ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 64853,"Blueprint Stew the Technique 3 1/2 pounds shoulder of beef, pork or lamb, cut into 1 1/2-inch cubes 1/2 cup flour seasoned with salt and pepper 1/3 cup vegetable or olive oil, or more 24 cups of one, two or more of the following seasoning vegetables, finely chopped: onions, garlic, carrots, celery, or fennel Optional tomato ingredients such as 1 1/2 cups or more of crushed tomatoes, tomato puree or 1/4 cup tomato paste Bouquet garni, tied up in cheesecloth, 1 to 2 teaspoons of spices or dried herbs, depending upon dominant taste, or bay leaf, parsley and ect. 1 quart or more of liquid such as beer, or broth Additional seasoning ingredients for sauce like 2 to 4 tablespoons barbecue sauce Salt and freshly ground black pepper Garnish: separately cooked vegetables, potatoes or beans 1/2 cup chopped fresh herbs to finish 3 1/2 pounds shoulder of beef, pork or lamb, cut into 1 1/2-inch cubes 1/2 cup flour seasoned with salt and pepper 1/3 cup vegetable or olive oil, or more 24 cups of one, two or more of the following seasoning vegetables, finely chopped: onions, garlic, carrots, celery, or fennel Optional tomato ingredients such as 1 1/2 cups or more of crushed tomatoes, tomato puree or 1/4 cup tomato paste Bouquet garni, tied up in cheesecloth, 1 to 2 teaspoons of spices or dried herbs, depending upon dominant taste, or bay leaf, parsley and ect. 1 quart or more of liquid such as beer, or broth Additional seasoning ingredients for sauce like 2 to 4 tablespoons barbecue sauce Salt and freshly ground black pepper Garnish: separately cooked vegetables, potatoes or beans 1/2 cup chopped fresh herbs to finish Instructions: Preheat the oven to 325 degrees. Season the flour with salt and pepper. Coat the meat with flour and shake off excess. Heat the oil in a large flameproof casserole. Brown the meat, in batches, until browned on all sides. Remove browned meat to a plate. Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender. Return browned meat to seasoning vegetables with juices that have collected on the plate. Add optional tomato ingredients, bouquet garni and liquid. Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender. Remove casserole from oven, remove meat and keep warm, degrease the liquid. Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored. Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute. To cook the vegetable garnish, either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it. Or cook the garnishes separately. Preheat the oven to 325 degrees. Season the flour with salt and pepper. Coat the meat with flour and shake off excess. Heat the oil in a large flameproof casserole. Brown the meat, in batches, until browned on all sides. Remove browned meat to a plate. Add seasoning vegetables to remaining oil in casserole, cover and cook for 5 to 10 minutes or until totally tender. Return browned meat to seasoning vegetables with juices that have collected on the plate. Add optional tomato ingredients, bouquet garni and liquid. Season lightly with salt, bring to a simmer, cover and set in oven to cook for about 1 1/2 hours or longer or until meat is fork tender. Remove casserole from oven, remove meat and keep warm, degrease the liquid. Either puree the solids into the liquid to form a thick sauce, or strain the solids out and reduce the sauce until intensely flavored. Add any additional seasoning ingredient (like barbecue sauce) and fresh herbs at last minute. To cook the vegetable garnish, either cook it in the stew liquid before you puree or reduce it, then return the meat to the liquid to rewarm it. Or cook the garnishes separately. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Malbec]" 64854,"Skillet Salmon Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups) 1/4 cup dates 1 Honeycrisp apple 1/4 cup finely grated pecorino 3 tablespoons toasted slivered almonds Freshly ground black pepper 4 whole wheat dinner rolls Instructions: Bring the salmon to room temperature 10 minutes before cooking. Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes. While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside. Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more. Divide the salmon, salad and rolls evenly among four plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64855,"Kir Royales Ice cubes, as needed 1 strip orange rind, pith removed 1 tablespoon Creme de Cassis 6 ounces sparkling white wine (recommended: Cava) Mini or Champagne grapes or any other fruit, for garnish Instructions: Chill 1 champagne flute that has been filled with ice cubes. Discard the ice before filling the glass with the cocktail. Squeeze the orange rind to allow its oils to rise to the surface. Rim the glass with the rind, and then drop it into the glass. Pour in the Creme de Cassis, and fill the rest of the glass 3/4 of the way with the sparkling white wine. Garnish the drink with the grapes. Cheers! ","[Cava, Prosecco, Sparkling Shiraz]" 64856,"Hula Girl Cocktail 4 cups ice 2 (6-ounce) cans pineapple juice 2 (12-ounce) cans guava nectar juice 1 1/2 cups club soda 1/2 (16-ounce) bag frozen strawberries 1 cup white rum (optional) Instructions: Add ice, pineapple juice, guava nectar juice, seltzer water and frozen strawberries to a punch bowl. Mix together and pour into glasses (Add 1 cup of white rum if you want an alcoholic version). ","[Maui Blanc, Moscato, Sauvignon Blanc, Pinot Grigio]" 64857,"Classic Yellow Cupcakes with Milk Chocolate Frosting 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 3/4 cup unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 3 1/2 ounces milk chocolate 3 ounces semisweet chocolate 2 cups confectioners' sugar, sifted 1/4 cup milk 1/4 cup (1/2 stick) unsalted butter, softened 2 teaspoons pure vanilla extract 1/4 teaspoon salt Decorative sugar cookies or marshmallow candies to decorate Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners. Whisk the flour, baking powder, and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla. While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin (about 1/3 cup batter per cup cake). Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely. For icing: Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.) Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy. Divide icing evenly between cupcakes and swirl with the back of a spoon or an offset spatula. Top with a sugar cookie or marshmallow candies. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64858,"Swordfish Ceviche 12 ounces swordfish, skin and dark meat removed 1 cup plus 1 tablespoon freshly squeezed lime juice 1 small red onion, diced 2 medium tomatoes, cored, seeded and diced 1/2 cup freshly squeezed orange juice 1/2 cup tomato juice 1 1/2 jalapeno chiles, stemmed, seeded and finely chopped 2 bunch oregano, leaves only, chopped 1/4 cup olive oil 1/2 cup small green olives 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 bay leaves 4 - 6 lettuce leaves for serving (optional) Instructions: Cut swordfish into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator. Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine swordfish with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 64859,"Soft Shell Crab with a Micro Brew Sauce 1 quart apple juice 1 quart Pete's Wicked Ale beer 1 mango 1/2 pineapple, grilled, diced 1 shallot, minced 4 scallions, thinly sliced 3 plum tomatoes, diced 1 tablespoon minced cilantro 1 lime, juiced 2 tablespoons rice wine vinegar 2 tablespoons of grape seed or vegetable oil 1/2 cup cornstarch 1/4 cup of sugar 1 cup flour 2 cups ice water 4 soft shell crabs, cleaned Instructions: In a saucepan bring apple juice to a boil and reduce to a sugar syrup. Add beer. Do not foam. Bring to a boil. Lower heat, let reduce by 2/3. Set aside. In a large bowl combine mango, pineapple, shallots, scallions, plum tomatoes, add cilantro, lime juice, vinegar and oil. Set aside. In a small bowl mix 1/4 cup of cornstarch and some of ice water make a slurry. In a large mixing bowl combine sugar, flour and remaining cornstarch. In a saucepan heat slurry stirring constantly until slurry is clean and pasty. Remove from heat, add ice water. Stir to combine. Add ice water slurry to flour mixture, whisk to make tempura batter. Preheat deep fryer 400 degrees F. In a saucepan heat beer sauce. Dip soft shell crabs into tempura batter and deep fry until crisp and golden brown. When done remove crab to paper towels, let drain and season with salt and pepper. Arrange mango pineapple salsa in center of a plate. Place soft shell crab on top salsa. Add beer sauce to plate. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 64860,"Pan Seared Rib Eye 1 boneless rib eye steak, 1 1/2-inch thick Canola oil to coat Kosher salt and ground black pepper Instructions: Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 64861,"Iceberg Salad with Buttermilk Ranch Dressing 2 scallions, trimmed 1 garlic clove 1/2 cup mayonnaise 1/3 cup buttermilk Kosher salt and freshly cracked black pepper 1 head iceberg lettuce, washed, shaken dry, and cored Instructions: Coarsely chop 1 scallion and add it to the bowl of a food processor with the garlic; pulse until garlic is minced. Add the mayonnaise, buttermilk, and salt and pepper, to taste, and pulse until well combined and smooth. Slice the iceberg into 1-inch thick slices, cutting parallel to the core end and transfer to cold salad plates. Drizzle 2 to 3 tablespoons of the dressing over each slice. Thinly slice the remaining scallion, on a bias, and sprinkle over the salads. Note: This dressing tastes better as it sits; make it ahead and keep it chilled in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 64862,"Walnut-Dill Vinaigrette 1/4 cup walnut oil 1/2 teaspoon minced garlic 1/4 cup rich chicken or shellfish stock 1 teaspoon white wine Worcestershire 1 1/2 tablespoons Dijon mustard 1 teaspoon sherry vinegar (or to taste) 2 teaspoons chopped fresh chives 2 teaspoons chopped fresh dill 1 teaspoon grated lemon zest Salt and freshly ground pepper, to taste Instructions: Place all ingredients in a blender except the herbs and pulse at high speed until fully combined and creamy. Stir in herbs and correct seasoning with salt and pepper. Store covered in refrigerator for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 64863,"Hoover Alexander's Black-Eyed Pea Wrap 2 cups Black-Eyed Peas, for serving, recipe follows 1 cup diced red onion 1 cup diced green bell pepper 1 cup diced red bell pepper 1 teaspoon finely chopped garlic 1 teaspoon chipotle puree (pureed chipotles in adobo sauce) 1 1/2 cups Hoover Alexander's Smoked Garlic Vinaigrette, recipe follows, or low-fat Italian dressing Collard greens, leaves cut into 1 1/2-by-4-inch strips Wraps, for serving 2 cups chopped onions 2 cups dried black-eyed peas 2 tablespoons plus 2 teaspoons vegetable base 2 tablespoons chopped garlic 2 tablespoons finely chopped ginger root 2 teaspoons powdered mustard 1 1/2 teaspoons Himalayan salt 1 1/2 teaspoons freshly ground black pepper 1 1/2 cups cider vinegar, such as Bragg's 1/2 cup minced smoked garlic 1/4 cup agave nectar 2 tablespoons fresh minced garlic 2 tablespoons minced fresh parsley 2 tablespoons Himalayan salt 1/2 teaspoon chipotle puree 1/2 teaspoon black pepper 2 cups canola oil 2 cups olive oil Instructions: Combine the Black-Eyed Peas with the onions, bell peppers, garlic and chipotle puree. Pour in the Smoked Garlic Vinaigrette and mix thoroughly. Place the collard greens and 4 teaspoons of the black-eyed pea salad on the bottom of each wrap in a strip. Roll the strip away from you into a cylinder shape. Combine the onions, black-eyed peas, vegetable base, garlic, ginger, mustard, salt, pepper and 1 gallon water in a stock pot and cook until tender, about 45 minutes. Drain.
Combine the vinegar, 1 1/4 cups water, the smoked garlic, agave, fresh garlic, parsley, salt, chipotle puree and black pepper in a food processor. While processing, drizzle in the canola oil and olive oil until well blended. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]" 64864,"\Green Eggs and Ham
1 bunch fresh basil leaves 1/2 bunch fresh flat-leaf parsley 1/2 clove garlic, sliced 1/4 cup pine nuts 1/4 cup grated Parmesan 1/2 cup extra-virgin olive oil, plus more if needed Kosher salt and freshly ground black pepper 4 slices Tuscan bread Extra-virgin olive oil 1 clove garlic 4 sprigs fresh thyme, leaves only 8 slices prosciutto 2 tablespoons white vinegar Kosher salt 8 eggs Small piece Parmesan, for garnish Basil leaves, for garnish Instructions: Put the basil, parsley, garlic, pine nuts, cheese, and olive oil into a blender. Blend until the paste is fairly smooth, adding more oil or some water if it is too thick. Taste and adjust seasoning with salt and pepper; set aside. Heat a dry cast iron skillet over medium-high heat. Brush the bread slices with olive oil and fry them on both sides until golden brown. Rub them gently with the garlic clove and keep the toast warm. Now add a little oil and the thyme to the pan and fry the prosciutto slices until they are crisp, about 1 to 2 minutes; set aside. Meanwhile, fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off. To assemble, put a slice of toast on a plate and place 2 poached eggs on top. Spoon a tablespoon of pesto over each egg and top with some crisp prosciutto. Using a vegetable peeler, thinly shave a few slices of Parmesan over everything and garnish with some basil leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 64865,"Caipirinha Cocktail 2 tablespoons turbinado sugar 1 lime, cut into wedges Ice cubes 2 shots Cachaca or white rum Club soda Instructions: Crush sugar and lime wedges in bottom of glass. Add ice cubes then top off with Cachaca and a dash of club soda. ","[Cachaca, White Rum, Prosecco]" 64866,"Charred Broccolini with Homemade Ricotta 1 pound broccolini, ends trimmed, outer layer of stems peeled 1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper, plus more for serving
2 cloves garlic, peeled and grated
1 lemon, for zesting
Ricotta (recipe follows) Crushed red pepper flakes, for serving, optional
Flakey sea salt, for serving
Lemon wedges, for serving
8 cups (1920 grams) whole milk 1 teaspoon kosher salt
1/4 cup (60 grams) lemon juice (from 1 lemon)
Instructions: Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste. To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges. Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl. To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don\u2019t stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 64867,"Crispy Turkey Tostadas 1 medium onion, thinly sliced 3 cups shredded cooked turkey or chicken (12 ounces; see Tip) 8 corn tortillas Canola or olive oil cooking spray 1 avocado, pitted 1/4 cup prepared salsa 2 tablespoons reduced-fat sour cream 2 tablespoons chopped fresh cilantro 1 cup shredded romaine lettuce 1/2 cup shredded Monterey Jack cheese 1 14-ounce can petite diced tomatoes, preferably with jalapenos Instructions: Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think-crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapenos, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.; Position racks in the upper and lower thirds of the oven; preheat to 375degreesF. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese. NUTRITION INFORMATION: Per serving: 397 calories; 15 g fat (5 g sat, 7 g mono); 86 mg cholesterol; 34 g carbohydrate; 33 g protein; 8 g fiber; 621 mg sodium; 709 mg potassium. Nutrition bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv). 2 Carbohydrate Servings Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat TIP: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 64868,"Fish Fillet with Clam Sauce 4 (1 - pound) flatfish such as sole, flounder, sand dab, or fluke 1 cup dry white wine 2 shallots or 1 medium onion, finely chopped 1 pound mussels, preferably small cultivated, scrubbed and beards removed, or 24 littleneck or Manila clams, scrubbed 1 tablespoon unsalted butter or olive oil 1 tablespoon fresh lemon juice 2 tablespoons finely chopped parsley 1 tablespoon beurre manie (11/2teaspoons butter worked to a paste with 11/2 teaspoons flour 1/2 cup heavy cream or 1/4 cup garlic, potato, asparagus, or sorrel puree Instructions: Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water. Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - don't let it boil - and spoon the sauce and the mussels or clams over each fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64869,"Garlic Aioli 3 garlic cloves, chopped *1 large egg 1 tablespoon freshly squeezed lemon juice 1 tablespoon chopped fresh parsley 1/2 teaspoon salt 2 turns freshly ground black pepper 1/2 cup olive oil Instructions: Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64870,"Apple Streusel Spice Blend 1/3 cup pecan halves 1/3 cup crumbled freeze-dried apples 1/4 cup dark brown sugar 1/2 teaspoon ground cinnamon Pinch freshly grated nutmeg Small pinch kosher salt Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees. Put the pecans on a rimmed baking sheet and toast, stirring occasionally, until lightly fragrant and a smidge darker, 8 to 10 minutes. Let cool completely.
Meanwhile, add the apples to a spice grinder and grind to a fine powder. Transfer to a small bowl.
Add the cooled pecans to the spice grinder and pulse until they are the texture of very coarse cornmeal. Be careful not to grind them into a paste.
Transfer the pecans to the bowl with the ground apples. Add the sugar, cinnamon, nutmeg and salt. Stir to combine. Keep in an airtight container in the refrigerator for up to 1 month.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 64871,"Mint and Coriander Yogurt Sauce 1 (1-inch) piece peeled fresh ginger 3 scallions (white and green parts), cut into large pieces 1 cup fresh mint (leaves and some stems) 1 cup fresh cilantro (leaves and some stems) 1/4 cup plain yogurt 1 jalapeno, stemmed (ribs and seeds removed if you don't want dip too hot) 1 tablespoon freshly squeezed lime juice 1/2 teaspoon kosher salt 1 to 2 tablespoons water, optional Instructions: With the machine running, drop ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add scallions, mint, cilantro, yogurt, jalapeno, lime juice, and salt. Process to a textured paste similar in consistency to pesto, adding water to adjust the consistency, if desired. Cook's Note: This chutney's also great with grilled lamb and chicken, and super as a spread for sandwiches, rice crackers, or crispy Indian pappadam. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 64872,"Chocolate Cake in a Mug 3 tablespoons all-purpose flour 3 tablespoons sugar
2 tablespoons cocoa powder
1/4 teaspoon baking powder
Pinch of salt, optional
3 tablespoons milk
3 tablespoons vegetable oil
Splash vanilla extract, optional
3 tablespoons chocolate chips
Instructions: Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips. Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 64873,"Fried Chicken Salad 6 pieces cold fried chicken 2 stalks celery, finely chopped 2 scallions, thinly sliced 1 medium dill pickle, finely chopped, plus 1/3 cup plus 2 tablespoons dill pickle brine 1/2 cup mayonnaise
1/4 cup buttermilk 1 tablespoon yellow mustard Hot sauce, for seasoning
Kosher salt Potato rolls, for serving Instructions: Remove and discard the bones from the chicken. Chop up the meat, with the fried skin, into small pieces (you should have about 6 cups). Set aside 1 tablespoon each of the celery, scallions and pickle. Whisk together the mayonnaise, pickle brine, buttermilk, yellow mustard and a couple dashes hot sauce in a large bowl. Stir in the remaining celery, scallion and pickle. Add the chopped chicken to the bowl and stir gently to combine. Season with salt and more hot sauce if you'd like. Transfer to a large serving bowl and sprinkle with the reserved celery, scallion and pickle. Serve on potato rolls with a few dashes of hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 64874,"Asian Steamed Fish 8 4-to-5-ounce skinless white fish fillets (such as cod or halibut) Kosher salt and freshly ground pepper 5 scallions, cut into 2-inch pieces 1 2-inch piece ginger, peeled and cut into matchsticks 2 tablespoons low-sodium soy sauce 3 tablespoons peanut oil 3 cloves garlic, minced 1 jalapeno pepper (red or green), seeded and cut into matchsticks 1/2 teaspoon sugar 1 red bell pepper, cut into matchsticks Cooked white rice, for serving Instructions: Rinse the fish under cold water and pat dry. Sprinkle with 1 teaspoon salt and a few grinds of pepper. Arrange 4 fillets in a single layer in a glass or enamel pie plate. Top with half each of the scallions and ginger, then lay the remaining 4 fillets on top to make 4 sandwiches. Drizzle with 1 tablespoon soy sauce and refrigerate until ready to cook, or up to 30 minutes.
Remove the fish from the refrigerator. Fill a wok or large Dutch oven with 2 to 3 inches of water; bring to a boil. Put a large steamer in the wok (the water should not touch the bottom of the steamer). Set the pie plate in the steamer, cover and steam until the fish is cooked through, 15 to 20 minutes. Transfer the fish to a plate and drizzle with any collected juices.
Heat the peanut oil in a small skillet over medium-high heat. Add the remaining ginger, the garlic, jalapeno, sugar and 1/2 teaspoon salt and stir-fry 30 seconds. Add the remaining 1 tablespoon soy sauce and remove from the heat. Slice the remaining scallions into matchsticks and scatter over the fish along with the bell pepper. Pour the ginger mixture on top. Serve with rice.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64875,"Turkey Recipe 1 (12 to 14 pound) turkey 1 cup olive oil Kosher salt Freshly ground pepper Apple, Sausage and Herb Dressing, recipe follows 1 pound bulk Italian or pork sausage 1 pound Granny Smith apples, cored, peeled and chopped
2 tablespoons butter or margarine 1 1/2 cups chopped onion 1 1/2 cups chopped celery 1 loaf dried white bread cubed or 1 (12 ounce) package herbed stuffing cubes 1/2 cup chopped fresh parsley leaves 1 teaspoon dried sage 1 teaspoon dried marjoram 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon pepper 1 stick butter or margarine, melted 1 beaten egg or egg substitute 1 cup chicken broth or more as needed Instructions: Preheat oven to 325 degrees F.
Remove the wrapping, drain the turkey, and blot the exterior dry with paper towels. Then remove the neck and giblets from the two cavities. Place the turkey breast-side-up in a shallow pan 2 1/2 or 3 inches deep. Stuff turkey and brush or spritz the turkey with oil. Season with salt and pepper. Insert an oven-safe meat thermometer into the thickest part of the thigh. Place the turkey in the 325 degrees F oven. Do not baste or open the oven door for 2 hours, 10 minutes of the cooking time. After 2 hours, 10 minutes of the cooking time has passed, the turkey will be a light golden brown. Baste turkey with remaining oil and place a tent of lightweight aluminum foil over the breast and continue cooking. Continue to roast until the thigh reaches a temperature of 180 degrees F. Once done, let the turkey rest for 20 minutes before carving. Preheat oven to 350 degrees F.
In a skillet, crumble the sausage and cook until no longer pink. Remove to a paper towel so the excess fat is absorbed. Drain the skillet, reserving 1 tablespoon of fat. Saute the apple in the fat. Set aside.
Melt the 2 tablespoons of butter and saute the onion and celery (about 5 minutes). Remove from heat. Place the dried bread cubes in a large bowl. Add the parsley, sage, marjoram, thyme, salt, pepper and the sauteed onion, celery and apple. Toss to mix. Add the melted butter and blend well. Add the egg and thoroughly work into the stuffing mixture. Add the broth to moisten and mix well. Don't be afraid to get your hands in the mixture to thoroughly mix and blend the ingredients.
Use the stuffing to either stuff a 12 pound turkey or as a side dish by greasing a 2 quart casserole and fill with dressing. Cover and bake in preheated oven for 45 minutes. If a crisp top crust is desired remove the cover for the last 5 minutes of baking.
Yield: 6 to 8 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64876,"Grilled Fish Sandwiches with Cilantro Chutney 1 3/4 cups fresh cilantro 1/3 cup unsweetened shredded coconut 1 serrano pepper, stemmed and seeded 1 1-inch piece ginger, cut into coins 1 clove garlic 2 teaspoons curry powder 3 tablespoons fresh lime juice (from 1 1/2 limes) 1/4 cup plus 1 tablespoon coconut oil, melted, plus more as needed Kosher salt 4 skinless halibut fillets (5 to 6 ounces each; 1 to 1 1/2 inches thick) 4 soft rolls (such as Portuguese rolls), split 1 1/2 cups julienned or shredded carrots Sweet potato chips, for serving Instructions: Make the chutney: Combine 1 1/2 cups cilantro, the coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup coconut oil, 1/2 teaspoon salt and 2 tablespoons water in a food processor. Pulse until smooth, scraping down the bowl as necessary. Pulse in 1 to 2 more tablespoons water if the chutney is too thick. Preheat a grill to medium high. In a small bowl, combine the remaining 1 tablespoon coconut oil and 1 teaspoon curry powder, and 1/2 teaspoon salt. Rub all over the halibut fillets. Lightly oil the grill with coconut oil. Grill the halibut until well-marked and the fish flakes easily with a fork, 3 to 4 minutes per side. Remove to a plate. Grill the rolls until charred in spots, 30 seconds to 1 minute per side. Mix the carrots and remaining 1 tablespoon lime juice and 1/4 cup cilantro in a medium bowl. Season with 1/4 teaspoon salt. Spread the cilantro chutney on the cut sides of the rolls. (If the chutney is dry, mix in 1 to 2 more teaspoons coconut oil.) Fill the rolls with the carrot mixture and halibut. Serve with sweet potato chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 64877,"Chicken, Sausage and Peppers 2 tablespoons unsalted butter 3/4 pound sweet or hot Italian sausage, cut into chunks 3/4 pound skinless, boneless chicken breasts, cut into chunks Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour 1 small onion, chopped 2 Italian green frying peppers, cut into 1-inch pieces 3 cloves garlic, roughly chopped 1/2 cup dry white wine 3/4 cup low-sodium chicken broth 1/4 cup roughly chopped fresh parsley 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar Instructions: Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes. Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes. Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 64878,"Sausage & Mushroom Strudels 1/2 pound sweet Italian sausage links, casings removed 1/2 pound chicken sausage links, casings removed 16 tablespoons (2 sticks) unsalted butter, divided 1 cup chopped yellow onion 1 pound cremini mushrooms 1 teaspoon whole fennel seeds Kosher salt and freshly ground black pepper 1 (8.8-ounce) package Italian mascarpone cheese, at room temperature 1/2 cup fresh bread crumbs (see tip) 1 package (24 sheets) Kontos phyllo dough, defrosted Plain dry bread crumbs, such as Progresso Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground. Heat 4 tablespoons of the butter in a large (12-inch) saut pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink. Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is. Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan. Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64879,"Pan Roasted Frenched Pork Rib Chop with Five-Spice, Caramelized Onion Chutney and Orange Dusted Merlot Demi 2 tablespoons olive oil 1/2 large red onion, sliced thin 1/4 cup golden raisins 3 tablespoons sugar 1/8 teaspoon ground cloves 1/4 cup red wine 1/4 cup beef stock 3 tablespoons balsamic vinegar Salt and pepper 2 (10-ounce) frenched pork rib chops 1/4 teaspoon five-spice powder Salt and pepper 1 tablespoon olive oil 1/4 teaspoon all-purpose flour 1/4 cup Merlot 2 tablespoons orange zest 1/3 cup beef stock Roasted root vegetables, to serve Rosemary sprigs, for garnish Instructions: Heat the oil in a small saucepan over medium-high heat, add the onions, and cook until slightly browned. In a small bowl, combine the raisins, sugar, cloves, wine, stock, and vinegar. Stir it into the onions and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Stir and cook for 3 to 5 minutes more or until it is reduced and thick. Season with salt and pepper and keep warm. Preheat the oven to 425 degrees F. Dust chops with the five-spice powder and salt and pepper, to taste. Heat the oil in an oven proof skillet over medium-high heat. Fry the chops for 2 minutes on each side. Put the pan with the chops into the oven and roast until cooked through, about 10 to 12 minutes. Remove the chops to a plate, cover, and keep warm. Stir the flour into the drippings in the pan. Pour in the Merlot and add the orange zest and beef stock. Put the pan onto medium-high heat and cook until slightly thickened. Taste and adjust seasoning with salt and pepper. To serve, put the pork chops on warm plates, spoon on the chutney, and drizzle with sauce. Serve with roasted root vegetables and garnish with fresh rosemary. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 64880,"Trailer Park Bruschetta 8 small Yukon gold potatoes Vegetable oil, for cooking Salt and pepper Chorizo Sausage, recipe follows Pimiento Cheese, recipe follows Store-bought crispy fried onions, for topping Cherry Bomb BBQ Sauce, recipe follows 2 diced jalape?os 2 dried guajillo chiles, soaked in water for 2 to 3 hours 1 dried California cl, soaked in water for 2 to 3 hours 1 1/2 ounces cider vinegar 1 pound ground pork 2 teaspoons minced garlic 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons crushed red pepper 1 teaspoon oregano 1 teaspoon ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon granulated garlic 1/2 teaspoon kosher salt 1/4 teaspoon allspice 1/4 teaspoon ground coriander 1/4 teaspoon dried thyme 1/8 teaspoon marjoram 8 ounces cream cheese, softened 4 ounces drained and diced pimientos 2 cups shredded Cheddar 1/2 cup mayonnaise 1/4 cup crumbled cooked bacon 1/2 teaspoon cayenne pepper 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 1/2 teaspoon minced jalape?o 2 cups frozen tart cherries 1 cup ginger ale 7 ounces cherry preserves 4 ounces canned chipotle peppers in adobo sauce 1/2 cup ketchup 1/4 cup cider vinegar Instructions: Preheat the oven to 400 degrees F. Prep the potatoes by rinsing off thoroughly, then patting dry. Lightly coat the potatoes with the oil, then space evenly on a cookie sheet and par-bake until fork-tender, 35 to 45 minutes. Let cool to room temperature. (Leave the oven on.) Slice the potatoes in half lengthwise and, using a tablespoon, scoop out a \bowl\ in each half. Lightly coat the potato boats with oil and sprinkle with salt and pepper. Return the potatoes to the oven and bake until golden brown and slightly crispy, 10 to 15 minutes. Allow to cool thoroughly before handling. Meanwhile, in a large skillet on the stovetop, fry the Chorizo Sausage. Drain on a paper towel and set aside. Fill the potato boats with about 1 tablespoon of Pimiento Cheese each followed by 1 tablespoon chorizo each. Top with the fried onions and Cherry Bomb Sauce, then garnish with the jalape?os. Drain the chiles and remove the stems (reserve the cl water). Add the chiles and vinegar to a blender and pure. If too thick, continue to blend, adding the reserclhile water a little at a time. Mix the pure with the pork, garlic, smoked paprika, crushed red pepper, oregano, black pepper, cumin, garlic, salt, allspice, coriander, thyme and marjoram. Using a hand mixer or stand mixer, combine the cream cheese, pimientos, Cheddar, mayonnaise, bacon, cayenne, granulated garlic, granulated onion and jalape?o in a large bowl and mix thoroughly. (Be sure to start on low speed at first, gradually increasing speed until the mixture is fluffy and the Cheddar is broken down and completely incorporated.) Add the cherries, ginger ale, cherry preserves, chipotles in adobo, ketchup and vinegar to a small saucepan on high heat. Bring to a boil and reduce the heat to medium-low. Continue to simmer until the skins on the cherries are broken down, 20 to 30 minutes. Remove from the heat and transfer to a blender. Blend on high speed until the mixture is completely pured. Allow to cool to room temperature before storing in the refrigerator. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Albari?o]" 64881,"Tropical Fruit Kebabs 1/4 cup unsalted butter, at room temperature 1 vanilla bean 1/4 cup pina colada-style sweetened coconut cream 1/4 cup heavy cream 4 ounces good quality white chocolate, chopped 1 teaspoon grated lime zest 2 large red-skinned mangoes, peeled, seed discarded 1 large Hawaiian papaya (about 1 pound), seeds discarded 8 (8-inch) skewers Instructions: Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep. Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.) If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire. Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 64882,"Pomegranate Gimlets 1 1/2 cups gin, such as Tanqueray 1 cup freshly squeezed lime juice (6 to 8 limes) 1 cup pomegranate juice, such as Pom Wonderful 1/2 cup simple syrup (see Cook's Note) Pomegranate seeds, for garnish 6 to 8 thin, whole, round slices of lime, for garnish Instructions: At least 1 hour before serving, freeze 6 to 8 martini glasses. Combine the gin, lime juice, pomegranate juice, and simple syrup in a large pitcher. Fill a cocktail shaker half full of ice, pour in the gimlet mixture until the shaker is 3/4 full and shake for 15 seconds. Pour into the frozen glasses and garnish each glass with a teaspoon of pomegranate seeds and a slice of lime. ","[Gin, Lime Juice, Pomegranate Juice]" 64883,"Sake Sorbet Cocktail 1 pint peach sorbet 2 cups cold sake 1 cup frozen sliced peaches, plus more for garnish Instructions: Put the sorbet, sake, and frozen peaches into a blender. Blend well and serve immediately garnished with sliced peaches. ",[Japanese Sake] 64884,"White Peach-Bourbon French Toast with White Peach-Pecan Maple Syrup 6 large eggs 2 tablespoons granulated sugar 1/4 teaspoon salt 2 cups whole milk 1/4 cup heavy cream 1/4 cup white peach puree 1 teaspoon pure vanilla extract 4 slices day old brioche, sliced 1/2-inch thick 4 tablespoons unsalted butter 4 tablespoons vegetable oil White Peach-Pecan Maple Syrup, recipe follows Mint sprigs, for garnish 1 cup pure maple syrup 4 ripe white peaches, peeled, pitted and cut into 1/8ths 1/4 cup coarsely chopped toasted pecans 1/2 cup bourbon, optional Instructions: Whisk together eggs, sugar and salt in a large bowl. Add the milk, cream and peach puree and vanilla and whisk until combined. Place brioche in a large baking dish, pour custard over and turn to coat. Let sit for 5 minutes. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over high heat. Add 4 slices of the soaked bread and cook until golden brown, flip over and continue cooking until golden brown on the second side. Place 1 slice of the French toast on a plate, ladle some of the peach syrup on top. Top with a second slice of toast and ladle more of the peaches on top. Garnish with a mint sprig. Heat maple syrup over low heat in a medium saucepan. Add the peaches, pecans and bourbon and let simmer for 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 64885,"Colorado Lamb Chops with an Herb Marinade, Soft Polenta with Wild Mushrooms, and a Hibiscus Glaze 1 rack of lamb, split, chinned, and Frenched 1/4 cup dried lavender 1/4 cup minced fresh rosemary 1/2 cup minced fresh thyme 1/2 cup dried hibiscus flowers 4 cups water 1 cup sugar 1 stick cinnamon 2 pieces star anise 4 to 6 cardamom pods Pinch of whole black peppercorns 1 cup Come Una Volta brand polenta 3 cups water 1 teaspoon salt 1/2 cup mascarpone 4 tablespoons Parmesan 3 tablespoons butter Nutmeg 1/4 pound morels 1/2 pound hen of the woods 1/4 pound chanterelles 4 shallots, minced 1/4 pure vegetable oil 4 tablespoons unsalted butter Salt and pepper Zest of one lemon 4 cloves of garlic, finely minced 1/2 cup extra virgin olive oil Instructions: For the marinade: In a bowl, combine the ingredients for the marinade. Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person). Rub chops with the marinade. Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours. Heat a saute pan and pour oil into the pan when it is hot. Saute the lamb chops. For the Hibiscus Glaze: In a non-reactive saucepan combine all ingredients. Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour. Strain. Return liquid to a simmer and reduce until syrupy consistency. For the Soft Polenta: Bring water and salt to a boil. Whisk in the polenta. Heat to a very low simmer and cook for 1/2 hour, stirring occasionally. Add the cheeses, butter, and nutmeg and season as needed with salt and pepper. Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place. The polenta will hold its heat for quite a while. For the Sauteed Mushrooms: Clean the mushrooms as needed. Some can be brushed off, while others may have to be quickly rinsed in water and well drained. Never soak mushrooms, as they will absorb too much water and become soggy when cooked. Cook each variety of mushroom individually because they all cook at different rates. Heat a saute pan 2 for minutes over a medium flame. When it is hot, add 1/3 of the vegetable oil. Add the mushrooms and saute until they begin to brown. Add 1/3 of the shallots and 1/3 of the butter. Keep the mushrooms moving in the pan until they are just tender. Season lightly with salt and pepper. Repeat process for the other mushroom varieties. ","[Chardonnay, Pinot Noir, Barolo, GSM Blend]

" 64886,"Panna Cotta with Balsamic Strawberries 1/2 packet (1 teaspoon) unflavored gelatin powder 1 1/2 tablespoons cold water 1 1/2 cups heavy cream, divided 1 cup plain whole-milk yogurt 1 teaspoon pure vanilla extract 1/2 vanilla bean, split and seeds scraped 1/3 cup sugar, plus 1 tablespoon 2 pints (4 cups) sliced fresh strawberries 2 1/2 tablespoons balsamic vinegar 1 tablespoon sugar 1/4 teaspoon freshly ground black pepper Freshly grated lemon zest, for serving Instructions: In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight. Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature. To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 64887,"Blood Orange Margarita Shots 6 oranges Three 1/4-ounce envelopes unflavored gelatin 1/2 cup sugar 1 cup blood orange sparkling soda, such as San Pellegrino 3/4 cup silver tequila 3/4 cup orange liqueur, such as Triple Sec Instructions: Halve the oranges and gently scrape out the pulp, membrane and white pith with a spoon or melon baller. Place the orange rinds in muffin tins or fit them all into a pan so they can be filled without tipping over.
Put 1/2 cup cold water in a bowl, sprinkle the gelatin evenly on top and let it absorb the water for 2 minutes. Whisk in 3/4 cup boiling water until the gelatin is fully dissolved and then whisk in the sugar until dissolved. Cool the mixture to room temperature and then stir in the blood orange sparkling soda, tequila and orange liqueur. Spoon the gelatin mixture into the orange rinds. Refrigerate overnight.
Carefully slice each orange half into 2 wedges and serve. ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 64888,"Fried Egg, Mushroom and Mozzarella Sandwich 3 large button mushrooms, thinly sliced 2 tablespoons butter, separated Salt and freshly ground pepper, to taste 1 large egg 1-ounce fresh mozzarella, shredded 1 piece pumpernickel bread, buttered Chopped parsley for garnish Instructions: In a small saute pan, with a cover, saute mushrooms in 1 tablespoon butter until they begin to brown, remove from pan and season, set aside. In the same pan melt remaining butter and add egg, when the white is slightly firm break the yolk and spread it over the egg. Top the egg with mushrooms and shredded mozzarella and cover the pan. Cook until cheese melts. Garnish with chopped parsley. Remove with a spatula to buttered pumpernickel. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 64889,"Oatmeal Cream Pies 1 3/4 cups (160 grams) old fashioned oats 1 cup (135 grams) all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/4 cups (250 grams) light brown sugar
1 large egg
1 tablespoon molasses
3/4 teaspoon vanilla extract
1 1/2 cups (300 grams) rainbow chocolate chips or mini candy-coated chocolates
6 ounces (150 grams) cream cheese, at room temperature 1/4 cup (56 grams) unsalted butter, at room temperature
1/4 cup (60 grams) unrefined coconut oil, at room temperature
1 1/2 cups (180 grams) powdered sugar
Couple pinches kosher salt
1/2 teaspoon vanilla extract
Instructions: For the oatmeal pies: Preheat the oven to 325 degrees F and line 2 sheet pans with silicone mats or parchment paper. Combine the oats, flour, salt and baking soda in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle, cream together the butter and brown sugar until creamy and light, 2 to 3 minutes. Add the egg, molasses and vanilla extract and whip together until fully combined, about 30 seconds. Add the dry ingredients and mix until just incorporated. Mix in the chocolate chips. Portion the dough into 16 balls that are about 3 heaping tablespoons each and space an inch apart on the sheet pans. Bake until the edges are golden but the centers are still soft and slightly underset, begin checking at 12 minutes. Allow to cool on the pans, about 15 minutes, then cool completely on a rack. For the filling: Cream together the cream cheese, butter and coconut oil in a stand mixer fitted with the paddle attachment until smooth and light, 30 seconds to 1 minute. Add the powdered sugar, salt and vanilla extract and whip until light and fluffy, 2 to 3 minutes. Place a heaping tablespoon-size blob of filling on the underside of a cookie, then sandwich with another. Eat immediately or refrigerate for 20 to 30 minutes for the filling to firm up. Keep in an airtight container in the fridge. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64890,"Chocolate Macadamia Nut Candy 2 cups dry-roasted macadamia nut halves with sea salt 1/2 cup roughly chopped dried papaya 1/2 cup roughly chopped dried pineapple
10 ounces bittersweet chocolate chips (about 2 cups)
1/2 cup toasted coconut flakes, optional, to garnish
Hawaiian pink salt, optional, to garnish Instructions: Line a 24-count mini muffin tin with cupcake liners. In a large bowl, mix together the macadamia nuts, papaya and pineapple. Over a double boiler or in the microwave, melt the chocolate. Pour the melted chocolate over the nut and fruit mixture and stir to combine. The nuts and fruit should be completely coated in chocolate. Divide the mixture evenly among the cupcake liners, about 2 tablespoons in each. Sprinkle the toasted coconut or Hawaiian pink salt over the melted chocolate to garnish, if desired. Refrigerate to set for about 30 minutes. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 64891,"Holiday Biscotti 2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good-quality white chocolate, chopped Red and green sugar crystals, for garnish Instructions: Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64892,"Lemon Rosemary Marinated Goat Cheese 5 lemons, zested 3 tablespoons freshly chopped rosemary leaves 1/2 cup extra-virgin olive oil 8 (2-ounce) rounds goat cheese Gray salt and freshly ground black pepper Instructions: Combine lemon zest, rosemary, and olive oil. Place goat cheese in a baking dish or on a large plate and spoon marinade over the top. Season with gray salt and pepper. Refrigerate and let marinate. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 64893,"Fennel Upside-Down Cake 1/2 cup sugar 2 small or 1 large bulbs fennel, halved and sliced into 1/8-inch half moons
1/8 teaspoon kosher salt
1 tablespoon lemon juice 1 cup flour 1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1/2 cup milk, room temperature
2 eggs, room temperature
2/3 cup extra-virgin olive oil, plus 1 teaspoon for greasing pan 1 teaspoon lemon zest 1/4 teaspoon fennel pollen or ground fennel seed
1/3 cup seedless raspberry jam 1 tablespoon lemon juice.
Fennel fronds, for garnish
Instructions: Preheat the oven to 350 degrees F. Grease an 8-inch cake pan with 1 teaspoon olive oil. For the fennel: In a medium saucepan over medium heat, dissolve the sugar in 3/4 cup water, stirring occasionally with a wooden spoon. Add the fennel, salt and lemon juice, and bring to a simmer. Reduce the heat to low and cook until the liquid is reduced by three-quarters, about 15 minutes. Spread the candied fennel evenly over the bottom of the prepared cake pan. Set aside to cool slightly. For the cake: Meanwhile, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, olive oil, lemon zest and fennel pollen. Add the dry ingredients to the wet and whisk until just combined. Pour the batter evenly over the candied fennel. Place in the preheated oven and bake until a toothpick inserted in the middle of the cake comes out clean, 30 minutes. Cool for 10 minutes in the pan, then invert the cake onto a plate to cool completely. For the sauce: In a small bowl, whisk together the raspberry jam, lemon juice and 2 tablespoons warm water. Sprinkle the cake with a few picked fennel fronds. Slice into wedges and serve with a spoonful of the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 64894,"Chilled Tuna-Stuffed Chiles 8 Anaheim chiles, charred, stemmed and seeded, left whole for stuffing (see Cook's Note) Two 6-ounce cans albacore tuna in water, drained
1 cup fresh peas (from 1 pound in the shell), or canned or thawed frozen peas 1/2 cup fresh corn kernels (from 1 ear), or canned or thawed frozen corn 3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper
One 14.1-ounce can carrots in jalapeno pickling juice
Instructions: Put the chiles in a 9-by-13-inch glass baking dish and set aside for stuffing. Combine the tuna, peas, corn and mayonnaise in a small bowl. Season with salt and pepper. Stuff the peppers with the tuna mixture. Place back in the baking dish; they should fit snugly. Pour the pickled carrots and jalapeno juice over the stuffed chiles. Let come to room temperature, then cover and chill for 2 hours or overnight. Serve cold. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64895,"Tandoori Chicken Thighs 8 chicken thighs 1 1/2 cups plain yogurt 2 teaspoons garam masala 2 teaspoons paprika 1 teaspoon minced ginger 1 teaspoon crushed garlic Instructions: Rinse and pat dry chicken thighs. In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight. Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes. Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone. NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 64896,"Crustless Spinach Quiche Extra-virgin olive oil, for greasing and drizzling 4 ounces smoked gouda cheese, cut into 4 pieces 1 10-ounce package frozen spinach, thawed and squeezed dry 2 large eggs plus 2 egg whites 1 15-ounce container part-skim ricotta cheese 2 tablespoons all-purpose flour 1/2 teaspoon freshly grated nutmeg 6 to 8 scallions, chopped 1 tablespoon grated parmesan cheese 1 teaspoon paprika 2 heads endive, sliced lengthwise 2 tablespoons chopped walnuts Instructions: Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 450 degrees F. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil. Pulse the gouda in a food processor until finely chopped. Add the spinach, whole eggs and egg whites, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the scallions and pulse to mix. Pour the mixture into the prepared dish and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 25 to 30 minutes. Drizzle the endive and walnuts lightly with olive oil and toss. Serve the quiche hot or at room temperature with the endive. Per serving: Calories 389; Fat 24 g (Saturated 12 g); Cholesterol 175 mg; Sodium 523 mg; Carbohydrate 16 g; Fiber 3 g; Protein 28g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 64897,"Indoor Fish Barbecue 18-20 ounce swordfish steak(s), skin removed Optional - hardwood chips, wok, foil and cake rack for impromptu indoor barbecue smoker 4 tablespoons room temperature unsalted butter 1 scallion, finely sliced 1/4 teaspoon ground cumin Salt and freshly ground black pepper 4 ounces grated Monterey Jack cheese Vegetable oil Instructions: Make a deep pocket in the side of the steak or steaks. Beat butter with scallion, ground cumin, salt and pepper to taste, cheese and drops of lemon juice. Preheat grill or broiler. (You can first give the swordfish a \barbecued\ smoky flavor in the following way. (Open windows wide.) Line a wok with foil. Set some hardwood chips in wok. Set a cake rack 2 inches above hardwood and set swordfish on rack. Heat wok and when smoke rises, cover fish lightly with foil, then with wok lid and smoke for 4 minutes. Remove from heat.) Stuff fish with mixture and grill or broil (2 inches away from heat source) 3 to 4 minutes a side or until just cooked through). Cut into thin diagonal slices and serve over roasted pepper salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64898,"Blueberry Iced Tea 1 cup fresh or frozen blueberries 5 cups brewed and cooled black or green tea Instructions: Combine blueberries and about a cup of iced tea in a blender and puree until smooth. Strain through a fine sieve into a pitcher and add remaining iced tea. To serve, pour into glasses over ice. ","[Riesling, Sauvignon Blanc, Ros]" 64899,"Lobster Risotto 1 (3 to 5-pound) live lobster 1 white onion, chopped fine, plus 1 white onion, finely chopped 7 garlic cloves, minced Olive oil, for sauteing 3 cups white wine 2 quarts heavy whipping cream 2 cups arborio rice 2 tablespoons salt 1 tablespoon pepper Chopped parsley leaves, for garnish Instructions: Cut lobster by piercing the middle of the skull and continue to cut through to the tail. Clean the inside thoroughly. Saute 1 of the onions and the garlic together in olive oil for 2 to 3 minutes. Add the lobster halves and cook 2 to 3 minutes or until the lobster turns a light red color. Remove the lobster. Pull the meat out of the shell, roughly chop and place in the refrigerator. Return the shells to the pan. At this time, deglaze the pan with 2 1/2 cups of the white wine. Add the cream and let cook uncovered until the cream reduces to 3 cups and turns a light red/orange color, about 1 hour 30 minutes. Remove the shells. Saute the remaining onion in a saucepan in olive oil for 3 minutes, or until transparent. Add the arborio rice and stir for 1 minute. Deglaze with the remaining 1/2 cup white wine and cook until wine is almost completely absorbed. Pour in enough water to just cover the rice. Cook until al dente, about 15 minutes. Add the rice to the lobster sauce and cook down for 15 minutes, or until the rice is creamy and tender. Season with salt and pepper. To serve, spoon desired amount of risotto and place the lobster on top. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 64900,"Wild Alaskan Salmon Fillet 2 tablespoons celery seed 1 tablespoon paprika 1 tablespoon ground nutmeg 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion salt 2 tablespoons dried marjoram 1 tablespoon kosher salt 1 1/2 tablespoons light brown sugar 1 tablespoon freshly ground black pepper 2 sides of Alaskan salmon, each 3 1/2 pounds Extra-virgin olive oil Instructions: Combine all spices. Generously rub the spice mixture on the flesh side of the salmon and drizzle with a light coat of oil. Place the salmon on the grill, flesh side first. Let cook for about 7 to 10 minutes each side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64901,"Summer Corn Chowder 5 ears corn, husked 1 medium onion, chopped 2 tablespoon olive oil 2 cloves garlic, minced 1 red bell pepper, diced Salt Pepper Cayenne 2 potatoes, peeled, cubed 6 1/2 cups chicken stock Tabasco Instructions: In a large bowl, remove corn kernels from cob using a small knife. Set aside. In heavy pot saute onion in olive oil. Add garlic and red pepper. Stir. Season with salt, pepper and cayenne. Cook until vegetables are soft. Add corn and chicken stock. Add potatoes. Cover and simmer until potatoes are tender. Remove 2-3 ladles of soup to a blender and puree. Pour puree back in soup and stir. Serve hot with a dash of Tabasco. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64902,"Salted Caramel Frosted Brownies 6 ounces unsweetened chocolate, chopped 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
2 cups granulated sugar
3 large eggs
1 cup all-purpose flour
1 cup packed brown sugar 1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 tablespoon vanilla
1 teaspoon kosher salt
4 cups confectioners' sugar 2 sticks (1 cup) salted butter
1/4 cup heavy cream
Instructions: For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-13-inch baking pan with foil or parchment paper. In the top of a double boiler over medium heat, heat the chocolate and butter, stirring, until melted, about 5 minutes. Add the granulated sugar and stir gently until combined. Remove from the heat. In a separate bowl, gently whisk the eggs. Add a small splash of the chocolate mixture to the eggs, stirring immediately (but still gently). Then add the tempered eggs into the chocolate, stirring constantly. Add the flour and stir until combined. Pour the batter into the prepared baking pan and spread to even out the surface. Bake until just beginning to crisp at the edges, 25 to 30 minutes. Let cool completely in the pan. For the salted caramel sauce: Add the brown sugar, cream, butter, vanilla and salt to a pan and cook over medium heat, whisking occasionally, until thickened and combined, about 5 minutes. Remove from the heat and allow to cool. For the salted caramel buttercream: Add the confectioners' sugar, butter and cream to a mixer fitted with the paddle attachment. Mix until light and fluffy, 3 to 4 minutes. Turn the mixer off, drizzle in the salted caramel sauce, turn the mixer back on and mix until combined. To frost the brownies: Remove the cooled brownies from the pan, spread with the buttercream and cut into individual pieces. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 64903,"Pork Tenderloin with Farro and Oranges 3 tablespoons extra-virgin olive oil 1 shallot, finely chopped 3/4 cup farro Kosher salt and freshly ground pepper 2 small pork tenderloins (12 ounces each) 2 teaspoons finely chopped fresh rosemary 1 orange, cut into 8 wedges 1/3 cup dry white wine 1/2 cup low-sodium chicken broth 2 teaspoons honey 2 cups chopped radicchio (about 1/2 head) or escarole 1/4 cup roughly chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the shallot and cook, stirring occasionally, until tender, 2 minutes. Stir in the farro, 1/2 teaspoon salt and a few grinds of pepper. Add 1 3/4 cups water and bring to a boil. Reduce the heat to a simmer, cover and cook until the water is absorbed and the farro is tender, 25 minutes. Meanwhile, rub the pork with the rosemary and a pinch each of salt and pepper. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the pork and orange wedges. Cook, turning the pork and oranges halfway through, until browned, 5 minutes. Transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 12 to 15 minutes. Transfer the pork and oranges to a cutting board; let rest. Add the wine to the skillet and cook over medium-high heat, scraping up any browned bits, until the liquid is almost evaporated, 2 to 3 minutes. Add the chicken broth and honey and simmer until slightly reduced, about 2 minutes. Slice the pork. Stir the radicchio and parsley into the farro. Serve the pork with the oranges and farro; top with the pan sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 64904,"Shortcut Palak Paneer 4 tablespoons unsalted butter 8 ounces store-bought paneer or queso fresco, cut into 3/4-inch cubes 1 medium yellow onion, diced small Kosher salt and freshly ground black pepper 5 cloves garlic, finely grated 2-inch piece ginger, peeled and finely grated 3/4 teaspoon curry powder 3/4 teaspoon garam masala 1 large tomato, about 8 ounces, halved and grated on the large holes of a box grater
2 boxes (10 ounces each) frozen chopped spinach, defrosted and drained 2/3 cup heavy cream Serving suggestion: steamed basmati rice or naan
Instructions: Line a plate with paper towels. Heat 1 tablespoon butter in a large skillet over medium heat. When the butter stops foaming, add the paneer cubes and brown well on 2 sides, about 4 minutes total. Remove to the lined plate and reserve. Wipe out the skillet with a paper towel. Have a lid nearby for the skillet. Add another 2 tablespoons butter to the skillet over medium-high heat, then add the onion and 1/2 teaspoon salt. Cook, stirring frequently, until the onion is browned and translucent, about 5 minutes. Add the garlic, ginger, curry powder and garam masala and stir together, 1 minute. Add the grated tomato and stir for another minute. Add the chopped spinach, heavy cream, 1/4 cup water, 1 1/2 teaspoons salt and a few grinds of pepper. Cover and cook over medium-low, 8 minutes. Add the remaining tablespoon butter and carefully fold in the paneer cubes. Simmer for an additional 2 minutes to warm the paneer through. Serve with steamed basmati rice or naan ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64905,"Ricotta-Filled Meatballs With Fennel and Chili 1/2 pound fresh ricotta cheese 1/3 cup extra-virgin olive oil, plus more for drizzling 1 bulb fennel, finely diced 1 small onion, finely diced 3 cloves garlic, minced 2 slices white bread, torn into small pieces 1 cup milk 1/2 pound ground beef 1/2 pound ground veal 1/2 pound ground pork 1 large egg Zest of 1 lemon, finely chopped 1 tablespoon red pepper flakes, plus more for topping 1 1/2 tablespoons fennel seeds, toasted and ground 1/2 cup grated pecorino romano cheese 1/2 cup grated parmesan cheese 1 bunch parsley, leaves finely chopped Kosher salt and freshly ground pepper 3/4 cup canola oil 8 cups tomato sauce Cooked bucatini or spaghetti, for serving (optional) Fennel pollen, for topping (optional) Instructions: Put the ricotta in a cheesecloth-lined sieve set over a bowl; let drain in the refrigerator overnight. Preheat a large skillet over medium heat. Add the olive oil, diced fennel, onion and garlic. Reduce the heat to medium low and cook until the vegetables are soft, about 10 minutes; let cool completely. Meanwhile, put the bread in a bowl, add the milk and soak about 5 minutes. Mix the beef, veal and pork in a large bowl. Add the onion mixture, egg, lemon zest, red pepper flakes, fennel seeds, pecorino, parmesan and parsley. Drain the bread, add it to the meat mixture and mix until combined. Season with salt and pepper. Mix the ricotta and salt to taste in a bowl; transfer to a pastry bag with a round tip. Form the meat mixture into 24 meatballs (slightly larger than golf balls). Make a 1-inch indentation in each meatball with your thumb, then pipe in about 1 teaspoon ricotta and form the meat around it to cover the cheese. Heat the canola oil in a large skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 7 minutes; set aside. Warm the tomato sauce in a large saucepan over medium heat. Put the meatballs in the tomato sauce and simmer until cooked through, about 15 minutes. Divide the meatballs and sauce among bowls; serve over bucatini, if desired. Drizzle with olive oil. Sprinkle with a pinch each of red pepper flakes and fennel pollen, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 64906,"Cajun Snapper and Shrimp over Bacon Cheddar Cheese Grits with Red Pepper Coulis 10 ounces chicken stock 1 red onion chopped 2 cloves garlic 1/2 cup white wine 3 red bell peppers 2 tablespoons cornstarch Salt and freshly ground black pepper 4 cups water 2 cups uncooked grits 6 ounces raw chopped shrimp 4 tablespoons butter (1/2 stick) 4 tablespoons sliced scallions (5 to 6 scallions) 2 tablespoons diced tomatoes (about 1 plum tomato) 1 teaspoon chopped fresh cilantro leaves 4 tablespoons cooked bacon, chopped (about 4 slices) 4 ounces shredded Cheddar 6 (6-ounce) red snapper fillets, scaled but with skin on Salt and freshly ground black pepper 2 tablespoons Cajun spice 1/8 cup grapeseed oil 6 large shrimp peeled and deveined Sliced scallions, for garnish Instructions: To begin red pepper coulis, preheat oven to 450 degrees F. On the stovetop, bring the chicken stock, onion, garlic and wine to a simmer in a saucepan. Place the peppers in a roasting pan and roast in the oven, checking every 15 minutes, and turning them with tongs until the skin is fully wrinkled and charred black. When the peppers are done, use tongs to put them in a resealable bag which (for safety reasons) you have resting on a plate - (remember, they're volcanically hot!). Carefully close the bag shut, and allow them to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the peppers from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skins of the peppers while they are in the water. You will be left with beautifully cooked red peppers with a wonderful color. Chop the peppers and add them to the simmering chicken stock mixture, and continue simmering until reduced by half, about 20 minutes. Create a slurry of cornstarch in a small amount of water and add to the red pepper sauce. Process coulis in a blender until a smooth consistency is achieved. Then season with salt and pepper, to taste. For the grits: Bring the water for the grits to a boil. Add grits and chopped shrimp, reduce heat and cook until grits are soft, about 20 minutes. Remove from heat and stir in scallions, tomatoes, cilantro, bacon and cheese, and keep covered in a warm place.; For the fish: Preheat oven to 375 degrees F. Coat both sides of red snapper with salt and pepper and Cajun spice. Then on the stovetop, heat some grapeseed oil in a large non-stick saute pan, and when it begins to shimmer, saute the shrimp only until they turn pink, and then remove shrimp to a utility platter. In the same pan, sear each side of the fish. (When you place the fillet into the pan, leave it undisturbed for a couple of minutes to allow the seasoning to cook into the surface of the fish.) Cook until golden brown, then finish in the oven for a further 2 to 3 minutes and remove it to rest for 5 to 8 minutes. (Please take care to avoid overcooking the fish, as it will continue to cook even after you remove it from the oven.) Place some of the grits in the middle of serving plate, then position a fish fillet on top, and drizzle the coulis around the fish. Top with a shrimp. Garnish liberally with the scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 64907,"Coconut Syrup 1 (14.5-ounce) can unsweetened coconut milk 1 cup sweetened shredded coconut 3/4 cup packed brown sugar Instructions: Combine all ingredients in a small heavy saucepan. Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occasionally. Transfer to a blender and puree until smooth. Serve immediately. Coconut syrup can be stored in the refrigerator 2 weeks and reheated. ","[Sauvignon Blanc, Moscato, Riesling]" 64908,"Shaker Fresh Cranberry Bean Chowder 2 pounds fresh cranberry beans (shell beans) in the pod 4-ounce slab (unsliced) bacon, rind removed and cut into 1/3-inch dice 1 clove garlic, finely chopped (1 teaspoon) 1 large onion (12 ounces), cut into 1/2-inch dice 2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon) 1 dried bay leaf 5 cups chicken stock, chicken broth, or water 1 pound ripe tomatoes, peeled and cut into 1/2-inch dice, with their juice, or 1 1/2 cups diced (1/2-inch) canned tomatoes with their juices 2 tablespoons dark molasses Kosher or sea salt and freshly ground black pepper 3 scallions, thinly sliced, for garnish Instructions: Shuck the beans and discard any that are soft or blemished. You should have about 3 cups. Heat a 3 to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned. Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low. Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the slice scallions. Variation Dried Bean Chowder: Substitute 8 ounces dried shell beans, limas, or other white bean for the fresh shell beans. Soak them overnight in enough water to cover generously; drain. Depending on the bean you choose, the cooking time may be doubled or even longer. Follow the recipe and simmer until the beans are tender, adding water as necessary (about 1 cup) to compensate for the evaporation during the longer cooking time. Variation Cider and Bean Chowder: This idea also comes from the Shakers, who used sweet apple cider as the liquid in several of their soups. It adds a new dimension to the sweet-and-sour flavor of this chowder. Cider is pressed from late August through November, so you can try this in either the fresh or dried bean versions. Substitute 3 cups apple cider for 3 cups of the chicken stock (you will still use 2 cups of chicken stock). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64909,"Dak Gui (Grilled Chicken in a Soy Chili Sauce) 1 1/3 pounds chicken breast cut into pieces 2 inches long a 2 inches wide 8 to 10 romaine lettuce leaves 2 cups cooked white rice Miso Paste, recipe follows 1/2 cup grated daikon 2 tablespoons soy sauce 3 tablespoons sugar 1 tablespoon corn syrup 3 tablespoons chili paste 2 tablespoons finely chopped garlic 3 tablespoons scallions, cut on the bias 1 teaspoon pepper 1/2 teaspoon ginger juice 1/2 cup Japanese light miso 1/2 cup Korean dark miso 1/4 cup red chili paste 1 tablespoon minced garlic 1 tablespoon vegetable oil 1 tablespoon sugar Instructions: Mix all the marinade ingredients together until they are well combined. Add the chicken and marinate for 8 hours. Prepare the charcoal grill. When the coals are glowing, place the chicken and grill for approximately 10 minutes. Place the grilled meat on Romaine lettuce leaf with rice, Miso Paste, and grated daikon. Roll up the lettuce leaf, making sure the ends are secure, and eat like a wrap. Mix all the ingredients together until a nice paste is formed. Reserve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 64910,"Decadent Butterscotch Flan Butter 5 cups water 1/2 cup Smucker's? Butterscotch Spoonable Ice Cream Topping 1 (8 oz.) pkg. cream cheese, softened 1/2 cup sugar 1 tsp. vanilla extract 6 large eggs 2 cups milk Ground nutmeg Instructions: HEAT oven to 350 degrees F. Butter eight individual 6-ounce custard cups. Line a large baking or roasting pan with a doubled paper towel. Set aside. Bring 5 cups of water to boiling in a medium pan. Place 1 tablespoon topping into each custard cup. BEAT together cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in eggs, one at a time, until smooth. Blend in milk. Divide egg mixture evenly into 8 custard cups. Place cups in prepared pan. Pour boiling water carefully into the larger pan, to a level halfway up the sides of the custard cups. BAKE 35 to 40 minutes or until a paring knife inserted halfway between pan and center of filling comes out clean. Do not overcook. Remove cups from hot water bath and cool on rack for 1 hour or until room temperature. With a sharp thin knife, loosen edge of custard. Invert cups onto individual serving plates. Let stand a few seconds. Remove cup and spoon remaining topping in the bottom of the cup over custard. Sprinkle with nutmeg. VARIATION CREME CARAMEL: Replace Buttersctoch topping with Smucker's Hot Caramel Topping and omit the nutmeg. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 64911,"Champagne Artichoke Hearts 2 tablespoons unsalted butter 1 tablespoon crushed garlic 1/4 cup frozen chopped onions, thawed 2 boxes (8-ounces) frozen artichoke hearts, thawed 1 cup vegetable broth 1 cup Champagne or sparkling wine 1 teaspoon salt 1/2 teaspoon ground black pepper Instructions: In a large pot over medium heat combine butter, garlic and onions and sweat for 5 minutes until onions are soft and translucent. Stir in artichoke hearts, vegetable broth and Champagne. Season with salt and pepper. Bring to simmer over medium heat and let simmer for 6 to 7 minutes. To serve, laddle the hearts into a bowl. ","[Champagne, Prosecco, Cava]" 64912,"Mini Quiche with Thanksgiving 1 tablespoon butter 1 teaspoon chopped fresh sage leaves 1 shallot, minced 1 tablespoon minced garlic 2 cups small diced focaccia bread 1/4 cup chicken broth Pinch chicken bouillon Pinch poultry seasoning 2 packages store-bought pie dough 5 eggs 2 cups half-and-half 3 tablespoons chopped fresh chives 1 tablespoon salt 1 tablespoon cracked black pepper 3/4 cup goat cheese (recommended: Chevre) Instructions: Preheat the oven to 400 degrees F. In a large saute pan over medium-high heat, add the butter. Allow butter to brown for 1 to 2 minutes and then add the sage. Add the shallot and garlic and cook until softened, about 2 to 3 minutes Add the bread and cook for 1 to 2 minutes. Stir in the broth, bouillon and poultry seasoning and combine well. Remove from heat. Dollop small pieces of the bread stuffing onto a small cookie sheet lined with parchment. Put in the oven to dry out and develop a toasty texture, about 6 to 7 minutes. Remove from the oven and set aside. Roll out the pie dough on a lightly floured surface. Using a 3-inch biscuit cutter, punch out rounds of dough. (Should get 6 per dough round.) Mold the pie dough rounds into a lightly sprayed mini muffin pan using a shot glass to press the dough into the tins. Pierce each molded dough round several times with a fork, being sure to get the sides pierced as well. Bake until lightly browned, about 6 to 7 minutes. Remove from the oven and set aside. Lower the oven to 325 degrees F. In a large measuring cup, beat the eggs and half-and-half with a whisk until well combined. Add the chives, salt, and pepper. Mix well. Put a few croutons of stuffing in each baked pie shells and top with a few crumbles of goat cheese. Pour the quiche mixture into each shell. (It is fine if the egg leaks out of the shell.) Bake the mini quiches until the eggs set, about 15 to 20 minutes. Remove them from the oven and arrange them on a serving platter. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64913,"Croque Monsieur Style Monte Cristo Croutons with Frisee Salad and Shallot Vinaigrette 2 tablespoons orange marmalade 2 tablespoons grated shallot 3 tablespoons Dijon mustard 2 tablespoons sherry vinegar or white wine vinegar 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 1 large heart romaine lettuce, cleaned and sliced 3/4-inch thick 1 large head or 2 small heads frisee lettuce 5 tablespoons butter 2 rounded tablespoons all-purpose flour 2 cups whole milk Grated nutmeg 8 slices good quality white bread 8 slices Gruyere 8 slices baked ham 3 whole eggs Instructions: Preheat a griddle pan or cast iron skillet over medium heat. Whisk together the marmalade, shallot, 1 tablespoon of the Dijon mustard and vinegar, in a small bowl. Add the extra-virgin olive oil in a slow stream, while whisking, and then season the dressing with salt and pepper, to taste. Set aside. Combine the romaine with the frisee on large platter or in a shallow bowl. Melt 3 tablespoons of the butter in a sauce pot over medium heat, then whisk in the flour, and cook for 1 minute. Whisk in 1 1/3 cups of the milk and cook until the mixture coats the back of a spoon, about 3 minutes. Season the sauce with salt, pepper and nutmeg, to taste. Stir in the remaining 2 tablespoons of mustard and turn off the heat. Spread 4 slices of bread with the white sauce and top each with a slice of cheese, 2 slices folded ham, another slice of cheese. Spread the remaining bread with sauce and cover the sandwiches. Trim the crusts, if you prefer, then quarter the sandwiches. Beat the eggs with the remaining milk in a shallow bowl and dip the sandwiches in the batter as you add them to the griddle. Wipe the griddle with butter nested in a paper towel before you start adding the sandwiches. Griddle the sandwiches until deep golden, about 2 to 3 minutes on each side. Toss the salad with the dressing and divide it among 4 plates. Arrange 4 Croque Monsieur Monte Cristo croutons on top of each salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 64914,"Sweet Potato Fries Extra-virgin olive oil, for lightly coating 6 large sweet potatoes, peeled and sliced like steak fries 2 teaspoons kosher salt 1/4 packet taco seasoning mix Instructions: Preheat oven to 425 degrees F. In a large mixing bowl, drizzle oil over the potatoes and toss to coat. Add salt and taco seasoning mix and toss. Place sweet potato fries in one even layer onto a baking sheet. Keep space between them so they get crispy on all sides. Bake in batches. Place into the oven for 10 minutes, then flip them over. Place back in for 10 more minutes. They should be soft on the inside and browned on the outside. Let them cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64915,"Strawberry Pie 4 cups fresh strawberries, hulled and thinly sliced 3/4 cup confectioners' sugar 1 homemade pie crust or store-bought pie crust, pre-baked
2 cups whipped cream
Instructions: In a large bowl, add the strawberries and 1/4 cup of the sugar and mix together. Let macerate for at least 30 minutes. Sprinkle 1/4 cup of the sugar on the bottom of the pie crust and pour the macerated strawberries on top. Pat down, so the berries come just to the edges. Sprinkle the remaining 1/4 cup sugar on top of the strawberries. Cover with whipped cream and use a spatula to smooth. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 64916,"Victoria's Lamb with Herbs and Olive Oil 1 (5 to 6 pound) Spring leg of lamb (fresh or frozen, if frozen, defrost) 1/2 cup whole garlic cloves 1/2 cup whole peppercorns (generous use of this will make it spicier) 1 cup chopped rosemary 1/4 cup sea salt or kosher salt (should be coarse) 2 cans ripe pitted olives, in their juice 2 1/2 cups al dente white rice, cooked and cooled 1 large bunch medium washed and finely chopped parsley 2 large white onions finely chopped 2/3 cup lemon juice, freshly squeezed 1/3 cup olive oil Medium jar grape leaves 1/4 olive oil 3/4 cup lemon juice Instructions: Preheat oven to 350 degrees F. In a mortar with a pestle grind garlic, peppercorns, rosemary and salt with a pestle until a well blended poultice. Trim excess fat from lamb. Rub olive oil onto the leg of lamb. Scoop out the poultice from the mortar and pack it completely around the leg of lamb. Make sure the leg is \sealed\ with the poultice to keep in the flavor. Place the lamb into a roasting pan and pour in 1 or 2 cans (depending on size of roasting pan) ripe pitted olives in their juice. The lamb should be swimming in about 1-inch of juice. Put roasting pan in the oven and roast for 45 to 1 hour, depending on size and density of lamb. The lamb must not be over-cooked. Serve it pink. For the Stuffed Grape Leaves: Add to the cooked and cooled white rice the parsley, white onions, lemon juice and olive oil and then blend. After blending these ingredients estimate adding a large tablespoon for each leaf. Lay the de-stemmed and rinsed grape leaf shiny side down, place portion of rice mixture in the center near the stem end and roll keeping stuffing close to end of leaf. Start folding in the sides and continue to roll keeping ends closed and stuffing secure inside. Lay \stem\ down (the end of the roll) in a flat pan and continue doing so until each one is side by side close together, keeping them from opening when cooking. You can often place at least 2 layers if making large amounts, but more layering is not recommended. Pour over leaves enough water to reach top layer only and bring to a boil and cook for about 10 to 15 minutes. Add more water only, if necessary, so as not to burn the leaves. Water should all be evaporated in this period of time if not, drain remaining water. Remove from burner and let cool for about 1/2 hour. Then transfer in single layers into flat pans and pour over a mixture of lemon and olive oil and place in refrigerator cool and marinate overnight or at least several hours before serving. Can be stored for at least 2 to 3 days in refrigerator. ","[Syrah, Tempranillo, Garnacha, Barolo]" 64917,"Salt Lick Brisket 8 to 10 pound grain-fed beef brisket (recommended: Angus beef) 3 tablespoons dry rub (recommended: Salt Lick dry rub) Barbecue sauce (recommended: Salt Lick BBQ sauce) Instructions: Dry brisket with a clean cloth. Evenly spread the dry rub over the entire outside of the brisket. Rub in lightly and dust off any excess. Start a fire in your grill using oak, other hard woods, or oak charcoal. Do not use mesquite in any form. Once the fire has reached the stage where you can hold your hand about 1-inch over the grill to a count of 4, place the brisket fat side down above the coals. Leave for 5 to 10 minutes or until caramelization begins. Turn brisket over and repeat process. Remove from fire. The purpose of this procedure is to set the spices into the meat so that they will not wash off during the cooking process. Place the brisket on an open grill away from the coals and maintain a temperature to where you can hold your hand over it to a count of 12 or place in a closed smoker away from the coals at a temperature of 210 degrees F. Cook for 14 hours or until the internal temperature reaches 160 degrees F. During the cooking process, turn and baste the brisket with Salt Lick BBQ sauce often (at least 4 times). If not using Salt Lick BBQ sauce, make sure your sauce has no tomatoes in it, as they will burn and leave a bitter taste. When turning the brisket, try not to use a barbecue fork. If you do, only insert it at the edges. Poking the center will cause the juices to run out and make the brisket dry. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 64918,"Orange Sugar Cookie Sandwiches with Chocolate Rum Ganache 10 1/2 ounces sugar, plus more for sprinkling 8 ounces butter, at room temperature 2 eggs
Zest of 1 orange 12 ounces all-purpose flour 1 tablespoon baking powder 2 teaspoons salt 6 ounces dark chocolate 6 ounces heavy cream
Dark rum Instructions: For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter together until fluffy. Add the eggs, one at a time, until the mixture is smooth. Scrape down the sides of the bowl, and mix in the orange zest. Sift the flour, baking powder and salt together, and add to the butter mixture, mixing until just combined. Wrap the dough in plastic wrap, and refrigerate for 30 minutes. Roll the dough to 1/4-inch thick and cut out cookies with a cookie cutter (about 20 large cookies). Place the cookies on the prepared baking sheet, and sprinkle the tops with sugar. Bake just until the edges start to brown, 8 to 14 minutes, depending on the size of the cookies. Cool the cookies completely. For the ganache: Place the chocolate in a medium bowl. Bring the heavy cream to a boil and pour over the chocolate to melt. Stir until shiny and smooth, then add rum to taste. Mix until incorporated, and then rest the ganache until firm. Transfer to a piping bag and pipe the ganache onto half of the cookies. Press the second half of the cookies onto the ganache-covered cookies to make cookie sandwiches. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 64919,"Baby Spinach Salad with Mandarin Orange and Red Onions 8 ounces baby spinach, about 5 to 6 cups 1 cup mandarin oranges, drained 1/2 cup chopped red onions 1 tablespoon orange marmalade 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil, eyeball the amount Salt and pepper Instructions: Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk. When you are ready to serve, pour the dressing over salad and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 64920,"Roasted Pumpkin Oatmeal Pancakes 1 sugar pumpkin Melted butter, for brushing Brown sugar, for sprinkling 2 1/2 cups unbleached flour 1/2 cup oatmeal 1/4 cup brown sugar 2 tablespoons baking powder 1 1/2 teaspoons baking soda Pinch salt 4 eggs, lightly beaten 2 1/2 cups buttermilk 1/2 cup roasted pumpkin puree (may use canned pumpkin) 2 tablespoons canola oil 1 tablespoon vanilla extract Optional (1/2 teaspoon ground cinnamon, ginger or allspice- any or all) Butter for griddle, plus more for serving Warm maple syrup, for serving Instructions: For the Roasted Pumpkin Oatmeal Pancakes: Preheat oven to 400 degrees F. Cut the sugar pumpkin in half and scoop out the seeds and membrane with a spoon. Brush with melted butter and sprinkle with brown sugar and put on a baking sheet, cut side up. Cover with foil to keep moist and put in the oven until the pumpkin is tender, about 45 minutes. After the pumpkin has cooled scoop the flesh into the bowl of a food processor and process until smooth. In a medium mixing bowl, whisk together all of the dry ingredients. Add all of the wet ingredients and mix gently with a rubber spatula just until the mixture is incorporated. There may still be a few small lumps. Do not over mix or the pancakes will be tough. Cook on a lightly buttered griddle or electric skillet at 375 degrees F until the pancakes form bubbles and the edges look dry. Flip the pancakes and cook for 1 or 2 more minutes. Transfer to a serving platter and keep warm. Repeat with remaining batter. Serve with warm pure maple syrup and butter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 64921,"Pancetta, Gruyere, Parmesan and Fontina Mac & Cheese Kosher salt 1 pound small pasta shells 2 tablespoons extra-virgin olive oil 8 ounces pancetta, diced 1 yellow onion, diced 2 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups milk, plus more if needed 2 tablespoons Dijon mustard A few dashes hot sauce 2 cups shredded fontina cheese 2 cups shredded Gruyere 1 cup plus 2 tablespoons grated Parmesan 2 tablespoons panko Instructions: Bring a large pot of water to a boil and season generously with kosher salt. Add the shells and cook 2 minutes less than the package directions. You want the pasta to be al dente. Drain, then set aside. Preheat the oven to 400 degrees F. Add the olive oil and pancetta into a large heavy-bottomed pot and turn on the heat to low. Cook the pancetta to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate and set aside. Reserve the pancetta fat. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent, 5 minutes. Add the butter and stir to melt. Add the flour and whisk to create a roux with the pancetta fat and butter. Cook for 1 to 2 minutes to cook out the raw flour taste. Add in the milk, Dijon mustard and hot sauce and whisk until smooth. Bring to a boil, then reduce immediately to a gentle simmer and cook for 3 to 4 minutes until slightly thickened. Add the fontina cheese, Gruyere and 1 cup of the Parmesan. Stir to combine with a rubber spatula until the cheese is melted and the sauce is smooth. Add the cooked shells and crispy pancetta and stir to combine. If the mixture is too thick for your liking, you can add a little more milk. Season to taste with kosher salt. Transfer the mac and cheese into individual ramekins or a large baking dish. Top evenly with the panko and remaining 2 tablespoons Parmesan and place into the oven until the breadcrumbs are browned, about 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 64922,"Poached Pears with Honey, Lemon Balm and Raisins 13 cups cold water 1/2 lemon 4 (6-ounce) firm Bosc pears 1 (10 by 20-inch) piece cheesecloth 5 tablespoons honey 2 pieces dried tangerine peel, 1 by 2 inches, soaked in hot water for 20 minutes, until softened 1/2 cup raisins 18 sprigs lemon balm (1 to 2 bunches), about 7 inches long 4 sprigs fresh mint Instructions: To prepare pears, place 6 cups of the cold water in a bowl. Squeeze the juice from 1/2 lemon into the bowl and add the lemon too. Core the pears from the bottom and peel, leaving the stems intact. As you peel each pear, place it in the bowl to prevent it from discoloring. Also place the cores and small pieces in the bowl. After the pears are peeled, wrap the cores and small pieces in the cheesecloth, folded double, and tie tightly with string. Place the remaining 7 cups of cold water and the honey in a pot and stir to dissolve the honey. Add the tangerine peel, raisins, lemon balm and cheesecloth bundle, together with the pears. Cover the pot and bring to a boil over high heat. Lower the heat and poach the pears at a low boil for 1 1/2 hours, leaving the lid ajar. Touch the pears with the tip of a chopstick. A properly poached pear should give a little; the pears should be soft and have taken on a light beige color. Turn off the heat. Remove the lemon balm, tangerine peel, and cheesecloth bundle from the pot and discard. Transfer each pear to an individual soup plate, sitting it upright, stem up. Divide the sweet soup equally among the plates. There should be about 4 1/2 cups of soup. Divide the raisins equally as well. Garnish each pear by inserting a sprig of mint into it at the stem and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 64923,"Chocolate Peanut Butter Brownie Cupcakes 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces 1/4 cup unsweetened cocoa powder (not Dutch process) 3 ounces unsweetened chocolate, finely chopped 2/3 cup boiling water 1 1/4 cups granulated sugar 1 teaspoon vanilla extract 2 large eggs 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1/2 cup semisweet chocolate chips 1 cup creamy peanut butter One 8-ounce package cream cheese, at room temperature 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1 1/2 cups confectioners' sugar Chopped dry roasted peanuts, for garnish (optional) Instructions: Preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with paper cupcake liners. Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full. Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, then remove and cool completely on a wire rack. For the frosting: Beat the peanut butter, cream cheese and butter in a large bowl, using an electric mixer, on medium speed until smooth. Reduce the speed to low and beat in the confectioners? sugar until smooth and incorporated. Pipe or spread the frosting on the tops of the cupcakes. Sprinkle with peanuts for garnish if using. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 64924,"Seasoned Pita Chips Extra-virgin olive oil, for drizzling 2 tablespoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Three 6-inch pita bread pockets, cut into small wedges
Instructions: Preheat the oven to 375 degrees F. Drizzle a thin layer of olive oil on a baking sheet. Stir together the salt, cumin and paprika in a small bowl until combined. Sprinkle a little of the spice mixture over the surface of the oiled baking sheet. Spread the pita wedges evenly on the baking sheet and rub them in the oil to coat the undersides. Drizzle more oil over the tops of the pita, and season lightly with the spice mixture. Bake until light golden brown and crisp, 7 to 10 minutes. Serve warm or at room temperature. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 64925,"Peanut Butter Whoopie Pies 1 (19.5 oz.) box Pillsbury? Family Size Chocolate Fudge Brownie Mix 1/3 cup Crisco? Pure Vegetable Oil 2 large eggs 1 1/4 cups Pillsbury? Creamy Supreme? Vanilla Flavor Frosting 1 1/2 cups Jif? Extra Crunchy Peanut Butter 1/4 cup milk Instructions: 1.HEAT oven to 350 degrees F. Line cookie sheets with parchment paper. 2.COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart. 3.BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely. 4.BEAT frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling. 5.Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days. ","[Chardonnay, Riesling, Moscato, Merlot]" 64926,"Absolute Perfection 6 (12-ounce) cans evaporated milk (recommended: Carnation) 1 cup sugar 3/4 cup cocoa powder, plus more for garnish 1 teaspoon grated nutmeg 2/3 cup coffee liqueur 2/3 cup coconut rum Whipped topping, for serving Instructions: In a large pot, whisk together milk, sugar, cocoa, nutmeg, coffee liqueur, and coconut rum. Bring to a simmer over low heat, whisking occasionally. Let simmer for 2 minutes. Serve with whipped topping and a dusting of cocoa powder. ","[Chardonnay, Port, Tawny Port, Madeira]" 64927,"Sesame Turkey Salad 3 tablespoons sesame seeds 4 tablespoons fresh lemon juice (from 2 lemons) 2 tablespoons toasted sesame oil 2 tablespoons pure maple syrup 1 tablespoon low-sodium soy sauce 1 tablespoon chopped peeled ginger 1/2 cup frozen cooked wheat berries or brown rice, thawed 8 ounces sugar snap peas, trimmed and halved 1 bunch scallions, roughly chopped 1 pound rotisserie turkey breast or chicken breast (skin removed), cut into 1/2-inch pieces 1 carrot, shaved into ribbons with a vegetable peeler 1 small or 1/2 large head iceberg lettuce, cut into large chunks Instructions: Toast the sesame seeds in a large dry skillet over medium heat, stirring occasionally, 4 to 5 minutes. Transfer to a blender and add the lemon juice, 1 tablespoon sesame oil, the maple syrup, soy sauce, ginger and 3 tablespoons water; pulse until smooth. Set aside. Add the remaining 1 tablespoon sesame oil to the skillet and heat over medium-high heat. Add the wheat berries and stir-fry until golden, about 5 minutes. Add the snap peas and scallions; stir-fry until crisp-tender, about 3 minutes. Transfer to a large bowl. Add the turkey, carrot, lettuce and sesame dressing; toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64928,"Spiced Nuts 4 cups unsalted mixed nuts (such as almonds, walnuts, cashews, peanuts) 4 tablespoons (1/2 stick) unsalted butter 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 3 tablespoons brown sugar Instructions: Preheat the oven to 400 degrees F. Spread the nuts out on a large baking sheet. Bake until the nuts are lightly toasted, about 8 to 10 minutes. In the meantime, melt the butter in a small saucepan over low heat. Add the remaining ingredients and stir to combine. Transfer the nuts to a serving bowl. Pour in the butter and toss to coat evenly. Serve warm or room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 64929,"Chocolate-Hazelnut Ravioli 16 wonton wrappers 1 egg, beaten to blend 1 cup chocolate-hazelnut spread (recommended: Nutella) Vegetable oil, for frying 16 fresh mint leaves Nonstick vegetable oil spray Granulated sugar, for dredging Powdered sugar, for dusting Instructions: Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.) Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 64930,"Carrot Cake 1 16-ounce pound cake, frozen 1 16-ounce tub vanilla frosting 24 drops yellow food coloring 6 drops red food coloring 4 cups orange jelly beans 1 5-ounce bag green apple sour straws Instructions: Trim one short end of the pound cake (discard the end), then cut a wedge off each side as shown. Attach the wedges to each other with frosting (crust sides together), then attach to the trimmed cake. Mix the remaining frosting with the yellow and red food coloring. Spread over the cake. Arrange the jelly beans on the cake in tight rows. Trim the sour straws to various lengths, then gently stick into the top of the cake. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 64931,"Chicken Kebabs Cooking spray 2 pounds boneless, skinless chicken breasts, sliced crosswise into 1/2-inch thick slices 8 to 12 scallions Wooden picks 1/4 cup reduced-sodium soy sauce 1 tablespoon honey 2 teaspoons dark sesame oil 1 teaspoon grated fresh ginger or ground ginger 1/4 teaspoon garlic powder 1/4 teaspoons sesame seeds, to garnish Instructions: Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium- high. Lay out 3 chicken strips, about 1/2-inch apart. Place a scallion crosswise over the center of the chicken pieces. Then wrap chicken over scallion 1 by 1, securing with a toothpick. Repeat process until you have used 1 pound of chicken. Season and grill the remaining 1 pound chicken breasts for another meal later in the week. In a small bowl, whisk together soy sauce, honey, sesame oil, ginger, and garlic powder. Reserve half a cup of the marinade to use as a dipping sauce. Brush the remaining marinade all over the chicken-scallion skewers. Grill kebabs 5 to 7 minutes turning occasionally until the chicken is cooked through. Garnish the reserved dipping sauce with sesame seeds and serve alongside skewers. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 64932,"Low-Fat Clam Chowder 4 pounds cherrystone clams, scrubbed 2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes 1 slice lean center-cut bacon, chopped 1 medium onion, diced 1 stalk celery, thinly sliced 2 cloves garlic, minced 1 teaspoon fresh thyme 2 bay leaves 1 cup fat-free half-and-half Kosher salt and freshly ground pepper 4 teaspoons unsalted butter, sliced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives 1/2 teaspoon paprika Instructions: Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl.
Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot. Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.
Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.
Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.
Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64933,"Brigadeiros One 14-ounce (398-gram) can sweetened condensed milk 3 1/2 ounces (100 grams) bittersweet chocolate, chopped
1 tablespoon unsalted butter, plus more for buttering 1 cup chocolate sprinkles, for coating
Instructions: In a pan, add the condensed milk, chopped chocolate and butter. Cook over medium heat, stirring, for approximately 10 minutes or until it starts to come off from the bottom. Tilt the pan and you will see the magic happening. Pour the mixture over a plate coated with butter and let it cool at room temperature. Butter your hands and roll individual brigadeiros. Coat them in chocolate sprinkles and serve at room temperature for ultimate creaminess! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64934,"Sweet Relish Slaw Salad 1 cup sweet pickle relish 1/4 cup cider vinegar, eyeball it 3 tablespoons vegetable oil, eyeball it 2 large cloves garlic, crushed 2 bay leaves, dried 3 whole cloves 1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked \Cole Slaw Mix\ in 1 pound packages) Salt and pepper 4 scallions, sliced Instructions: In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper and toss in the scallions then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 64935,"Sweet Potato Pie 2 sweet potatoes, about 10 ounces each 1 3/4 cups fine graham cracker crumbs (about 15 whole crackers, finely ground) 1/4 cup dark brown sugar 8 tablespoons unsalted butter (1 stick), melted 2 large eggs 1/2 cup plus 1 tablespoon dark brown sugar 1/2 cup heavy cream 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Wrap the sweet potatoes tightly in 2 layers of aluminum foil and roast them in the oven until very soft, about 1 hour and 15 to 20 minutes. Remove from the oven and allow to cool. In a bowl, stir the graham cracker crumbs and brown sugar until well combined. Add the butter and mix until the crumbs are evenly moistened. Press firmly and evenly on the bottom and sides of a 9-inch pie plate to create a crust, being sure there are no cracks. Bake in the oven for 10 minutes or until golden. Remove from the oven. Meanwhile, make the filling: Unwrap the potatoes and peel them. Put the flesh into a bowl and mash well with a fork. Add the eggs, 1/2 cup brown sugar, cream, flour, cinnamon, nutmeg, and vanilla and whip until very smooth with a whisk. Pour the filling into the partially baked crust. Sprinkle about 1 tablespoon brown sugar over top and bake in the center of the oven until set, about 40 minutes. Allow the pie to cool completely before cutting. Serve at room temperature. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 64936,"Pecan Pie 1 Best Pie Crust Ever, recipe follows 3/4 stick unsalted butter 1 1/4 cups light brown sugar, packed 2 teaspoons pure vanilla extract 1/2 teaspoon grated orange zest 1/4 teaspoon salt 3/4 cup agave nectar 3 large eggs 2 cups pecan halves (1/2 pound) 1 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled, cut into small pieces 3 tablespoons solid vegetable shortening, chilled, cut into small pieces 4 tablespoons (or more) ice water Instructions: Preheat the oven to 350 degrees F with a baking sheet on the middle rack. Roll out the pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round. Fit into a 9-inch pie plate and trim the edge, leaving 1/2-inch overhang. Fold the overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze for 15 minutes). Meanwhile, melt the butter in a small, heavy saucepan over medium heat. Add the brown sugar, whisking until smooth. Remove from the heat and whisk in the vanilla, zest, salt, and agave nectar. Lightly beat the eggs in a medium bowl, then whisk in the butter and brown sugar mixture. Put the pecans in the pie shell and pour the butter and brown sugar mixture evenly over them. Place on the hot baking sheet and bake until the filling is set, 50 minutes to 1 hour. Cool for 1 hour before slicing and serving. Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 64937,"Golden Sandwich Cookies 1/2 cup cookie butter 2 tablespoons unsalted butter, at room temperature 1/4 cup confectioners' sugar 24 chocolate wafer cookies Gold coarse sugar, for decorating Instructions: Combine the butter, softened butter and confectioners' sugar in a large bowl. Beat with a mixer on medium speed until smooth. Spread the butter mixture between the chocolate wafer cookies (if the filling is too soft to spread, refrigerate 20 minutes). Roll the edges in gold coarse sugar. ","[Chardonnay, Moscato, Riesling]" 64938,"Braised Chicken with Mushrooms 1 ounce dried porcini mushrooms 2 cups chicken stock Olive oil, for frying 4 pieces chicken leg quarters, bone-in, skin-on Kosher salt and freshly ground black pepper 1 pound cremini mushrooms, thinly sliced 2 onions, sliced 2 carrots, finely chopped 2 ribs celery, finely chopped 5 to 6 cloves garlic, thinly sliced A few sprigs thyme, leaves picked and finely chopped 2 large fresh bay leaves 1/2 to 3/4 cup Marsala or white wine 1/2 cup celery tops or flat-leaf parsley, chopped Instructions: Quick-cooking polenta made to package directions, or crusty-style bake-off packaged bread such as ciabatta or, fresh crusty bread - pop in freezer if storing more than one night. Place the dried mushrooms, and stock in small pot over medium-high heat. Bring to low boil then reduce heat to low and reconstitute. Heat a thin layer of olive oil, a couple of turns of the pan, in a large skillet with a tight-fitting lid or a Dutch oven, over medium-high heat. Pat the chicken pieces dry, and season liberally with salt and pepper. To avoid crowding the pan, brown 1/2 the chicken at a time, skin-side down, for 5 minutes, then turn the chicken and brown 3 to 4 minutes more. Remove the browned chicken to a plate and add to the pan the sliced fresh mushrooms, browning the mushrooms for 10 to 15 minutes. Add the onion, carrot, celery, garlic, thyme, and bay leaves, salt, and pepper and stir 10 minutes more to soften. Deglaze the pot with the Marsala. Add the chicken pieces back to the pot and arrange the vegetables and mushrooms on top. Remove the porcinis from the small pot, roughly chop, and add to chicken. Pour the porcini stock over the chicken, reserving the last couple of spoonfuls, as this is where any grit may have settled. Cover and braise at a low simmer for 30 minutes over low heat. Cool and store for a make-ahead meal. Reheat over a medium flame, or in a preheated 325 degree F oven, and heat through 20 to 30 minutes. Serve with quick-cooking polenta or crusty bread, and garnish with chopped celery tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 64939,"Goat Lukhmi with Mango Mint Chutney 2 cloves garlic One 1-inch piece ginger, peeled
8 ounces minced goat meat
2 tablespoons fresh cilantro leaves, finely chopped
2 tablespoons shan seekh kebab masala
1 tablespoon cayenne pepper 1/4 teaspoon turmeric powder
1 red onion, chopped
Kosher salt
2 to 3 tablespoons vegetable oil, plus more for deep-frying
2 tablespoons lemon juice
2 cups packed fresh cilantro sprigs, plus leaves for garnish 1 cup packed fresh mint leaves, plus more for garnish
1 mango, peeled and roughly chopped (you can use frozen mango, thawed), plus some minced for garnish
One 1-inch piece ginger, peeled
1 serrano cl, trimmed and seeded
1 tablespoon fresh lime juice
1 teaspoon sugar
3/4 teaspoon kosher salt, or to taste
10 to 12 sheets phyllo pastry (extra just in case some pieces tear) 1/2 cup melted ghee
2 tablespoons pomegranate seeds, for garnish
Instructions: For the filling: Add the garlic and ginger to a mortar and pestle and grind until a paste forms. (Make sure your yield is 1 tablespoon when combined.) Mix the goat mince with the ginger-garlic paste, cilantro, seekh kebab masala, cayenne, turmeric powder and red onion in a large bowl, then sprinkle with salt and mix until thoroughly combined. Let sit for 5 to 10 minutes. Turn the heat under a large Dutch oven to medium and add the vegetable oil. Once heated, add the marinated meat and saute until completely cooked through, 3 to 4 minutes. Remove to a sheet tray. Set aside and allow to come to room temperature before cooling completely in the refrigerator for 20 minutes. Add lemon juice just to this mixture just before you start filling. For the mango mint chutney: Add the cilantro, mint, mango, ginger, serrano, lime juice, sugar, salt and 1/3 cup water to a blender and puree until thoroughly combined. Taste and adjust the seasoning as needed. Set aside until ready to serve. For the lukhmi: Heat the vegetable oil in a deep-fryer or 3 inches oil in a large heavy-bottomed pot to 350 degrees F. Line a sheet tray with a wire rack. Place 1 layer of phyllo on a work surface with the shorter side facing you, and brush the left half of the sheet with ghee. Fold the unbrushed side of the phyllo onto the ghee-brushed side and evenly press to seal. Place a small amount of filling (about 1/3 cup) at one corner. Press the edges of the lukhmi with your fingers to ensure it is tightly sealed into a triangle. Continue folding the triangle over and up the phyllo until the entire sheet of phyllo has been used and the piece is a tightly-formed triangle. Place seam-side down on a baking sheet and cover with a damp towel while you repeat with the remaining filling and phyllo. Slowly drop down the lukhmi, one after the other, into the preheated oil. Fry in batches until golden brown, 2 to 3 minutes per side. Remove to the prepared wire rack. Scatter the pomegranate seeds, cilantro, mint and mango pieces on a serving platter. Top with the lukhmi. Serve hot with the chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64940,"Slow-Cooker Sweet Potatoes with Walnuts and Pomegranate 3/4 cup firmly-packed dark brown sugar 1 stick (8 tablespoons) unsalted butter, melted 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin Kosher salt 5 pounds medium sweet potatoes (about 7), peeled and sliced into 1-inch-thick rounds 2 tablespoons cornstarch 1 cup walnut pieces 1/4 cup fresh lemon juice 1/4 cup pomegranate seeds 1/4 cup fresh parsley leaves, roughly chopped Instructions: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Stir together the sugar, butter, cinnamon, cumin and 1/2 teaspoon salt in a small bowl. Toss the sweet potatoes with the cornstarch in a large mixing bowl. Transfer half the sweet potatoes to a 6-quart slow cooker. Spoon half the sugar-butter mixture on top. Add the remaining potatoes and sugar-butter mixture. Cook, covered, on low until the sweet potatoes are tender but not mushy, about 4 hours. Meanwhile, spread the walnuts out on a baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then roughly chop. When the sweet potatoes are tender, gently stir in the lemon juice. Transfer the potatoes to a shallow serving dish, and let sit for 10 minutes (the sauce will thicken as it sits). Toss the potatoes in the sauce to coat. Sprinkle with the chopped walnuts, pomegranate seeds and parsley. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 64941,"Homemade Cake Release (Cake Goop) 1/2 cup shortening 1/2 cup vegetable oil 1/2 cup all-purpose flour Instructions: Whisk together the shortening and vegetable oil in a medium bowl until smooth, 2 to 3 minutes. Whisk in the flour until it becomes a smooth paste. When ready to use, spread a thin layer using a pastry brush on the inside of a cake pan before adding the batter and baking. Store cake release in an airtight container at room temperature for up to 1 month. ","[Chardonnay, Riesling, Sauvignon Blanc]" 64942,"Boneless Kalbi Short Ribs 3 tablespoons honey 3 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon hoisin sauce
1 tablespoon minced onions
1 tablespoon white vinegar
1/2 teaspoon cl pepper flakes
1/2 teaspoon garlic
1/2 teaspoon chopped ginger
1/4 teaspoon salt
1/4 cup canola oil
1 cup mayonnaise, preferably Best Foods 2 cups soy sauce 1 cup brown sugar
1 cup granulated sugar
3 tablespoons minced garlic
2 tablespoons chopped ginger
1 tablespoon sesame oil
1/2 teaspoon black pepper
3 pounds boneless short ribs
20 ounces shredded cabbage 8 scoops cooked sticky rice 12 ounces spring mix lettuce Sliced green onions, for garnish Instructions: For the Alley's house dressing: Blend together the honey, sesame oil, soy sauce, rice vinegar, hoisin, onions, white vinegar, cl flakes, garlic, ginger and salt in a blender. Continuing to blend, add oil slowly. Mix in mayonnaise. For the short ribs: Whisk together soy sauce, sugars, garlic, ginger, sesame oil and pepper in a bowl until sugar is dissolved Transfer to a vacuum-seal or resealable plastic bag and add the ribs. Marinate, refrigerated, overnight. Preheat a grill to medium-high heat. Grill ribs until medium to well-done, 3 minutes a side. Slice for service. Divide shredded cabbage among 4 plates. Add 2 scoops sticky rice to each. Top with kalbi. Toss lettuce with The Alley's house dressing. Plate with kalbi. Garnish with sliced green onions. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 64943,"Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce 1 1/2 pounds ground sirloin 1 large shallot, finely chopped 2 tablespoons fresh thyme leaves, chopped 1 tablespoon Worcestershire sauce 1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin \u2013 eyeball it 2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) or coarse salt and black pepper 8 jumbo peeled, deveined shrimp, 6 to 8 count Extra-virgin olive oil, for drizzling 1 tablespoon chopped parsley leaves 1 lemon, zested 2 cloves garlic, chopped 2 rounded tablespoons prepared horseradish 1 cup chili sauce 1/2 head iceberg lettuce, cored and quartered Instructions: Preheat grill pan or outdoor grill to high. Combine beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Combine and divide meat into 4 portions. Form large patties about 1 1/4 inches thick. Coat beef patties with a drizzle of extra-virgin olive oil. Cook 3 to 4 minutes preside for medium rare, 6 to 7 minutes per side for medium well to well doneness. Cut shrimp along deveining line and \butterfly\ them open a little. Be careful not to cut all the way through the shrimp. Leave tails in tact. Place shrimp in a shallow dish. Coat shrimp in extra-virgin olive oil. Sprinkle with grill seasoning or salt and pepper. Add parsley, lemon zest and finely chopped garlic, turn shrimp to coat evenly in flavorings. Wedge lemon which you have zested to pass later at the table with cooked shrimp. Grill shrimp alongside meat patties for 2 to 3 minutes on each side, until heads curl towards tails and shrimp are pink. While meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on platter and combine horseradish with chili sauce in a small bowl. To serve, place burgers on lettuce \buns\ and dot with sauce, then top with 2 grilled shrimp. Pass remaining sauce and lemon wedges at table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 64944,"Coconut Cake 9 eggs 2 cups sugar 1 cup fluid flex* (high-ratio liquified cake shortening) 3/4 cups coconut milk 2 1/4 cups cake flour 1 1/2 tablespoons baking powder 1 1/2 teaspoons salt 1/3 cup coconut rum 2 cups coconut flakes Swiss Meringue Buttercream, recipe follows 1 cup egg whites (extra-large eggs) 2 cups granulated sugar 1/4 cup shortening 1/2 cup unsalted butter (1 stick), cut into chunks Instructions: Preheat the oven to 325 degrees F. Grease a 10-inch cake pan and set aside. To the bowl of a mixer fitted with a whip attachment, add all the ingredients and mix until just combined. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing. Slowly increase the speed to the highest setting and whip for 10 minutes. The cake batter will double in volume. Pour batter into the prepared pan. Bake for 35 to 40 minutes, until firm when touched, or when a toothpick that has been inserted into the center comes out clean. Turn the cake onto a cooling rack and let it rest in the pan until cool enough to remove. Run a pairing knife around the edge to loosen the cake and then invert it onto the rack. When completely cool, slice the cake in half. Frost the bottom layer and then position the second layer directly on top. Frost the top of the cake and the sides until cake is completely covered. In a stainless steel bowl, whisk together the egg whites and sugar until combined. Place the bowl with the egg white mixture over a pan of simmering water, creating a double boiler. Be careful that the bowl does not touch the water. Heat the egg white mixture until it is very warm to the touch. Pour mixture into the bowl of an electric mixer fitted with a whip attachment and whip on the highest setting until the mixture is thick and fluffy, about 10 to 15 minutes. Once the mixture has reached full volume, reduce the speed to medium; add all of the shortening and then add the butter, 1 chunk at a time. Return the mixer to the highest setting and continue to whip until all the butter and shortening are incorporated and the mixture is smooth and creamy. Transfer to a plastic container until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 64945,"Fun Salmon Hand Roll 1 (5 ounce) center cut salmon fillet, skin removed, finely chopped 4 teaspoons sesame oil 4 teaspoons soy sauce 1/2 cup finely chopped fresh mint leaves 4 toasted nori sheets, cut in 1/2 lengthwise* 2 cups cooked Sushi Rice, recipe follows 8 thin asparagus spears, trimmed to 5-inches long, lightly steamed 2 cups short-grain sushi rice (recommended: Kokuho Rose)* 2 1/2 cups water 1/4 cup seasoned rice vinegar Instructions: *Can be found at specialty Asian markets Serving suggestion: wasabi, sweet picked ginger, soy sauce In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients. Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce. Yield: 8 hand rolls *Can be found at specialty Asian markets Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 64946,"Rum and Cola Cured Pork Tenderloin 1/2 cup kosher salt 1/2 cup brown sugar 1/2 cup rum 3 cups cola 1/2 cup honey 1 pork tenderloin Instructions: Combine the salt, sugar, rum, cola, and honey until they are completely dissolved. Then, add the pork tenderloin and marinate in the refrigerator for 48 hours. Preheat a grill. Cut into 2-inch medallions and grill for 5 to 7 minutes on each side. ","[Rioja, Cabernet Sauvignon, Merlot]" 64947,"Phoenix Rising Cocktail 3/4 cup Irish cream 3/4 cup white chocolate liqueur 1/2 cup whole milk 1/2 cup spiced rum Ice Instructions: Combine the Irish cream, white chocolate liqueur, milk and rum into a small pitcher and stir. Pour into 4 lowball glasses filled with ice. ","[Bacardi White Rum, Kahla, Baileys Irish Cream]" 64948,"Butterflied Lobster with Curry Butter 5 (1 1/2-pound) lobsters, par-steamed and butterflied Olive oil Salt and freshly ground pepper Salt and freshly ground pepper
Curry Butter, recipe follows 2 tablespoons olive oil 1/2 small Spanish onion, finely chopped 3 cloves garlic, finely chopped 3 tablespoons Madras curry powder 1 cup white wine 3 sticks unsalted butter, slightly softenend Salt Instructions: Heat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Grill, cut-side down until golden brown, and just cooked through. Flip for 45 seconds to just heat through. Remove from the grill and slather with curry butter. Heat oil in a small saucepan on the grates of the grill or on the side burners. Add onions and garlic, curry powder and wine and cook until reduced, about 30 minutes. Strain. Place the butter in a bowl, add the curry mixture and mix until well combined, season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 64949,"Kahlua and Horchata Cupcake 2 cups all-purpose flour 1 1/2 cups granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon, plus more to dust, optional 3/4 cup coffee liqueur, such as Kahlua 1/2 cup horchata 1/2 cup soybean oil 1 teaspoon vanilla extract 2 eggs Cream Cheese Frosting, recipe follows 16 ounces cream cheese, such as Philadelphia, cut into 4 sections 2 sticks unsalted butter, soft 3 cups sifted powder sugar 1 teaspoon vanilla extract Instructions: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini liners. Mix the flour, granulated sugar, baking powder, baking soda and cinnamon with a whisk. Then set the bowl aside. In an electric mixer bowl, add the coffee liqueur, horchata, soybean oil, vanilla extract and eggs. Mix on the lowest speed while you gradually add the dry ingredients. Stop the mixer when ingredients are blended together. Scrape down the sides and mix one more time, but this time on a slightly faster speed, for about 10 seconds. Stop the mixer. Bring the oven temperature down to 300 degrees F. Fill in the mini cupcake liners half full with the batter. Bake the minis for 14 to 15 minutes. Let the minis cool. To assemble: Take the cooled cupcakes and frost as desired. Mission Minis loves to top this cupcake off with a dust of cinnamon.
In the mixing bowl of a standing mixer, add the cream cheese and butter. Mix together until blended. Turn off the mixer and scrape the sides of the bowl to incorporate any cream cheese that wasn't blended. Turn the mixer to the lowest speed and add the powdered sugar, one cup at a time, and the vanilla. Stop the mixer. Scrape down the sides again and give the frosting a quick mix on a high speed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 64950,"Eggplant and Onion Soup with Fresh Thyme 2 medium eggplants, cut in 1/2 lengthwise 1 teaspoon olive oil l large onion, peeled and thinly sliced 2 tablespoons water 1 tablespoon chopped fresh thyme leaves 4 cups chicken or vegetable stock Instructions: Preheat oven to 350 degrees F. Lightly brush eggplant halves with oil. Place cut side down on a cookie sheet and bake for 50 to 60 minutes or until flesh feels soft. Allow to cool. When the eggplant has cooled, scoop out flesh, chop coarsely and set aside. Meanwhile, place onion slices in skillet with water, cover and cook over low heat until soft, about 10 minutes. Combine with eggplant, thyme and stock in a 2 quart saucepan. Simmer for 15 minutes. Ladle into soup bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 64951,"Country Greens 32 ounces chicken stock or broth 1 chicken bouillon cube 1 tablespoon apple cider vinegar 1 smoked turkey drumette 1 tablespoons season salt 1 tablespoons chopped garlic Dried herbs (blend of dried and ground oregano, thyme, rosemary, black pepper, and basil, recommended: Daddy's) 1 tablespoon onion powder 1/2 dried bay leaf 1 large bunch turnip greens 1 large bunch mustard greens 1 large bunch collard greens Instructions: Add all ingredients, except greens, to a large pot. Bring to a simmer for 20 minutes, allowing the smoked turkey to release the flavor. Remove the stem veins from the greens. Then wash and cut them into large bite size pieces. Add the greens to the pot of stock and cook for 1 1/2 to 2 hours, until greens are all tender. Adjust seasoning and serve hot with pot liquor (the juice from the greens). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64952,"Brandy Milk Punch 1 1/2 cups milk 1/2 cup heavy cream 12 ounces bourbon 1 egg white, optional 1/2 cup sugar 1/2 cup very cold water 1 tablespoon vanilla extract Nutmeg, to taste Instructions: Combine the milk, cream, bourbon, egg white, sugar, water and vanilla in a large pitcher. Stir well, or if you have a lid, shake. Serve in rocks glasses and sprinkle each cocktail with some nutmeg. ","[Bourbon, Brandy, Cream Sherry]" 64953,"Corn Salad 2 cups frozen corn, thawed 1 Granny Smith apples, peeled, cored and chopped 1 fennel bulb, quartered, cored, and thinly sliced 1/2 medium red onion, chopped 2 tablespoons chopped parsley leaves 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 2 tablespoons apple cider vinegar 1 tablespoon spicy brown mustard 1/4 cup canola oil Instructions: In a large serving bowl, toss together the corn, apples, fennel, and onion. (Reserve 1 cup of the mixture for the Corn Puddings recipe.) Add the parsley and cumin and season with salt and pepper, to taste. In a small bowl, whisk together the vinegar, mustard, and oil. (Reserve 2 tablespoons of the vinaigrette for the Round 2 Salad recipe.) Add the dressing to the vegetables and toss well to coat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 64954,"Easy Crescent Danish Rolls 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1 tablespoon lemon juice 2 cans (8 oz each) Pillsbury? refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury? Crescent Recipe Creations? refrigerated seamless dough sheet 4 teaspoons SMUCKER'S? Preserves or Jam 1/2 cup powdered sugar 1 teaspoon vanilla 2 to 3 teaspoons milk Instructions: Heat oven to 350 degrees F. In a small bowl, combine cream cheese, sugar and lemon juice; beat until smooth. Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches. On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves. Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Bake-Off? Contest 26, 1975 Barbara Gibson Ft. Wayne, Indiana ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 64955,"Pulled Pork 1 (5 to 7-pound) Boston pork butt, bone in 3/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust) Instructions: Preheat the oven or smoker to 225 degrees F. Score the fat cap of the butt, cutting through the fat only and not into the meat. Rub liberally with the seasoning rub. Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read thermometer, reaches 165 degrees F for slicing or 175 degrees F for pulling. If you wish to use the meat later, wrap the butt in double foil to retain the juices and refrigerate or freeze. If you are using the meat immediately, remove the bone by twisting it, it should easily come out. Then slice it or use 2 forks to shred the meat apart. To serve, use a 4-ounce portion of meat on a bun and top with BBQ sauce. For North Carolina style add 2 tablespoons of coleslaw. Savor and enjoy! ","[Zinfandel, Malbec, Syrah, Tempranillo]" 64956,"Cilantro Pesto Pasta Salad 2 cups tightly packed fresh cilantro leaves 1/2 cup pine nuts 1/2 cup grated Parmesan 1 teaspoon fresh lemon juice
2 cloves garlic
1 cup olive oil
2 cups grape tomatoes, cut in half 1/2 shallot, thinly sliced
Olive oil, for drizzling Salt and freshly ground black pepper 4 cups cooked rotini pasta, cooled 4 cooked chicken breasts (we used grilled), cooled and cut into cubes
Parmesan shavings, for garnish Fresh cilantro leaves, for garnish Instructions: Preheat the oven to 350 degrees F. For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky. For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool. For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 64957,"Sunny's Scallion Spaetzle 3 scallions, quartered lengthwise 2 cloves garlic
Zest of 1 lemon
Kosher salt 3 large eggs
1 cup whole milk
2 cups all-purpose flour, plus more for texture (about 2 tablespoons)
4 tablespoons garlic butter 2 tablespoons olive oil
4 scallions, chopped 2 tablespoons lemon juice
Freshly cracked black pepper
Instructions: For the batter: In a small food processor, add the scallions, garlic, zest and 2 teaspoons salt. Blitz until the scallions are chopped finely, scraping down the sides as needed. Add the eggs and blitz again. Pour everything into a large bowl and add the milk. Gradually whisk in the flour to make a thick, tight batter. Add more flour by the spoonful until the proper texture is met (this should feel like it won't drip through a colander, but can be pressed through and remain stringy, not doughy). Fill a double boiler halfway with water and add a pinch of salt. Bring to a boil and place a colander over the pot. Add a heaping cup of spaetzle batter at a time to the colander and, with a rubber or wooden spatula, press the batter through the holes into the boiling water. Be sure to scrape the bottom of the colander between pressings and stir the spaetzle into the water so the next group of batter doesn't stick to the one before it. The spaetzle is cooked when it floats to the top. Remove with a fine-mesh sieve and jiggle to remove as much water as possible. For the pan: You may need to do this in 2 batches; if so, only add half the ingredients each time. In a large pan on medium-high heat, add the butter and oil. Add the spaetzle and saute until it builds a golden crust, then toss and cook until it's mostly golden all over but still tender, 2 to 4 minutes total. Add the chopped scallions, lemon juice and a few grinds of black pepper and toss. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64958,"$${jcr:title} Store-bought vanilla ice cream Dark Rum Caramel Sauce, recipe follows Store-bought whipped cream 1/2 cup butter 1 cup brown sugar 1/4 cup dark rum Instructions: Scoop ice cream into serving dishes. Drizzle with caramel sauce. Finish with a dollop of whipped cream. Add butter and sugar to saute pan, cook over medium heat until sugar is dissolved. Remove from heat, add rum. Return to grill and touch to flame to cook off alcohol. Remove from heat and cool slightly. ","[Rum, Port, Tawny Port, Madeira]" 64959,"Dr. Coppelius' Secret Potion 12 bottles brut Champagne (recommended: Korbel) 6 cups pearl vodka 17 fresh lemons 3 1/2 cups superfine sugar 1 cup raw sugar Twist of lemon, for serving Instructions: Chill Champagne and vodka. Mix together champagne, vodka, juice from the 12 lemons, and sugar. Dust rim of Champagne flutes with lemon juice and raw sugar. Add chilled Champagne/vodka mixture and serve with a twist of lemon. ","[Champagne, Vodka]" 64960,"Olive Cheese Balls 1 cup shredded cheddar cheese 2 tablespoon butter, softened 1/2 cup flour Dash of cayenne 24 stuffed green olives drained and dried Paprika Instructions: Preheat oven to 400 degrees. In a medium bowl, combine cheese, butter, flour and cayenne with a fork until a dough-like form forms. Scoop up a tablespoon of the dough and enclose one olive with dough. Roll into a ball and place on baking sheet. Repeat process using up remaining dough. Sprinkle with paprika. Bake for 15 minutes or until golden. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64961,"Mai Tai for a Crowd 1 cup light rum 1 cup Jamaican rum
1 cup orange liqueur
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/2 cup orgeat (almond) syrup
Grenadine, for topping Lime wheels, for garnish
Orange wheels, for garnish
Maraschino cherries, for garnish
Instructions: In a large pitcher, add the light rum, Jamaican rum, orange liqueur, lime juice, orange juice and orgeat syrup and stir until combined. Add crushed ice to rocks glasses, then pour the mai tai over the ice. Add a splash of grenadine to each, then garnish with an orange wheel, lime wheel and maraschino cherry. ","[Rum, Dark Rum, Creamy Orange Wine, Moscato]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped" 64962,"Bloody Mary Flank Steak 1 cup vegetable juice (such as V8) 1/2 cup vodka Sea salt and freshly ground pepper 1 teaspoon hot sauce 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 to 2 cloves garlic, crushed 1 teaspoon onion powder 1 teaspoon celery seeds 1 tablespoon horseradish 1/4 cup extra-virgin olive oil 1 pound flank steak Instructions: Thoroughly mix the vegetable juice, vodka, 1 teaspoon each sea salt and pepper, the hot sauce, lemon juice, Worcestershire sauce, garlic, onion powder, celery seeds, horseradish and olive oil in a 1-gallon resealable plastic bag. Add the steak. Let marinate in the refrigerator, at least 8 hours and up to 24 hours. Preheat a grill to high. Remove the steak from the marinade and wipe off the excess liquid with paper towels. Grill the steak until marked, about 2 minutes per side, then reduce the heat to medium and cook 7 to 9 more minutes per side for medium rare. Remove the steak from the grill, cover with a clean towel and let rest 5 to 10 minutes. Slice against the grain. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 64963,"Basic Biscotti 6 large eggs 2 cups granulated sugar 1/2 teaspoon salt 4 cups all purpose flour 2 teaspoons baking powder Instructions: Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a \log, shape as wide as you choose, the width of the \log\ will determine the length of the cut biscotti. Make as many \logs\ as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container; For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts . For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds . For Ginger: 1 1/2 cups chopped crystallized (candied) ginger. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 64964,"Carrots With Raisin-Fennel Vinaigrette Kosher salt and freshly ground pepper 3 bunches baby carrots (preferably rainbow), greens trimmed, halved lengthwise
1/4 cup golden raisins 1 cup dry white wine 1/2 cup white wine vinegar 1/4 cup extra-virgin olive oil 1 teaspoon fennel seeds 1 clove garlic, thinly sliced 1 bay leaf 1 tablespoon dijon mustard Chopped fresh chives, for topping Instructions: Make the vinaigrette: Combine 2 cups water, the wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and pepper to taste in a deep skillet. Bring to a simmer over medium heat, then add the carrots and reduce the heat to medium low; cover and cook until just tender, 25 to 30 minutes. Transfer the carrots to a bowl using a slotted spoon. Add the raisins to the skillet, increase the heat to medium high and cook until the vinaigrette is reduced to 1 cup, 15 to 20 minutes. Discard the bay leaf, then pour the vinaigrette over the carrots and let cool. Cover and refrigerate at least 2 hours or overnight.
Remove the carrots from the vinaigrette and arrange on a platter. Whisk the mustard into the vinaigrette; season with salt and pepper. Drizzle over the carrots; sprinkle with chives. (Refrigerate any remaining vinaigrette for up to 1 week.) Per serving: Calories: 150; Total Fat: 9.5 grams; Saturated Fat: 1 gram; Protein: 1 gram; Total carbohydrates: 12 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 228 milligrams
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 64965,"Calamari, Tomato and Bell Pepper Saute with Anchovies and Capers 4 tablespoons olive oil 2 shallots, minced 1 yellow bell pepper, cut into strips 2 cups drained chopped tomatoes 2 cloves garlic, minced 1 teaspoon minced fresh thyme Salt and pepper 2 pounds whole small squid, cleaned and cut into rings 3 to 4 anchovy fillets, minced 1 tablespoon drained and minced capers 6 pitted black olives, chopped 3 tablespoons minced fresh parsley 12 ounces cooked and drained pasta Instructions: In a large skillet set over moderate heat, heat the oil until it is hot. Add the shallots and cook them, stirring, 2 minutes. Add the bell pepper and cook it, stirring occasionally, for 3 minutes, or until softened. Add the tomatoes, garlic, thyme, salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes. Add the squid and cook, stirring for 1 to 2 minutes, or until it is white. Add the anchovy fillets, capers and black olives and cook the mixture, stirring, for 2 to 3 minutes more. Stir in parsley. Transfer the pasta to a serving dish, add the sauce and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 64966,"Pecan-Crusted Stuffed Chicken Four 8- to 10-ounce boneless, skinless chicken breasts Kosher salt and coarsely ground black pepper
4 ounces fresh goat cheese, crumbled 1 tablespoon chopped fresh dill, plus sprigs for garnish
1 teaspoon grated orange zest
2 eggs 2/3 cup dried breadcrumbs
2/3 cup ground pecans Coconut oil spray
Instructions: Preheat the oven to 400 degrees F. Place the chicken breasts between two pieces of wax paper or plastic wrap and pound to 1/4-inch thick (a meat mallet or wooden spoon works well). Pat the chicken dry and sprinkle liberally with salt and pepper on both sides. Sprinkle the goat cheese lengthwise on one half of each breast; then sprinkle with dill, orange zest and more salt and pepper. Fold in the short ends--like folding a burrito--then, starting on the half with cheese, roll up into a tight cylinder. Close the seams with toothpicks. Whisk the eggs in a wide, shallow dish. In a separate dish, combine the breadcrumbs and ground pecans. Sprinkle the stuffed chicken with salt and pepper. Dip in the egg mixture and then in the breadcrumb mixture; shake off excess breading. Place the breaded chicken on a wire rack set over a baking sheet and spray with coconut oil. Bake to an internal temperature of 160 degrees F, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes. Remove the toothpicks. Serve garnished with dill sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64967,"Seared Mahi-Mahi with Saffron Risotto and Mango Sauce 1 mango 1 teaspoon rice wine vinegar 1 tablespoon fresh cilantro leaves, soaked or well-rinsed to remove all traces of sand 1 clove garlic, quartered 1 teaspoon chopped fresh ginger 1-ounce bottled water 1/4 cup canola oil 1 1/2 teaspoons stone-ground mustard 1 lime microwaved and juiced (allow to cool before squeezing) Salt Pepper 1 tablespoon olive oil 1 tablespoon chopped shallots 1 cup Arborio rice 1/2 cup white wine 3 cups chicken stock 1 pinch saffron threads 2 tablespoons unsalted butter 6 (6-ounce) mahi-mahi fillets 1/4 cup olive oil Freshly ground black pepper 2 or 3 scallions, chopped, for garnish Instructions: Peel the mango, cut into slices, and drop into the feed tube of a running blender to puree. Add the rice wine vinegar, cilantro, garlic, ginger, water, oil, mustard, and lime juice. Season with salt and pepper, to taste, and set aside. Bring chicken stock to a simmer. In a separate large saucepan on an adjacent burner, heat the olive oil and add the shallots and the rice. Lightly saute: you actually are toasting the rice. Cook until the rice becomes translucent and the shallots become soft, stirring constantly. Add the white wine to deglaze the pan. Begin slowly adding the warm stock, 1 ladle-full at a time, to the rice pan, stirring as you go. This will bring out the starch in the rice and make the mixture creamy. As the mixture absorbs the broth, ladle more into the pot. When the first ladle of stock has been absorbed into the rice, add the pinch of saffron. When all of the stock has been ladled into the rice pot, slowly simmer until the rice is soft and creamy. Stir the butter into the risotto for more flavor and creaminess. Set aside, keeping warm until needed. Heat a saute pan for the fish. Rub fish fillets with oil, salt and pepper. Place in pan, skin side facing up. Turn the fish over after 3 to 4 minutes. Cook for another 3 to 4 minutes or until done. Do not overcook the fish. It is done when the flesh springs back. Remove the fish to a utility platter. Place a mound of risotto on each plate. Top with mahi-mahi. Drizzle some mango sauce around the plate and top with chopped scallions. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 64968,"Blazin' Buttermilk Wings 1 quart buttermilk 2 packets (1.06 ounces each) buffalo wing seasoning, McCormick? 1/4 cup hot pepper sauce, Tabasco? 4 pounds chicken wings Blue cheese dressing, for dipping, Bob's Big Boy? Celery Sticks Cucumber slices Instructions:

1. In a large bowl, combine buttermilk, wing seasoning and hot pepper sauce. Add wings; toss to coat. Cover in a plastic wrap and marinate in the refrigerator at least 3 hours, preferably overnight. 2. Set up grill for direct cooking over medium-high heat (see page 19). Oil grate when ready to start cooking. 3. Remove wings from refrigerator; let stand at room temperature about 30 minutes. Remove from marinade; discard marinade. 4. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. 5. Serve with bleu cheese dressing, celery sticks and cucumber slices. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 64969,"Broccoli-Cabot Cheddar Soup 2 tablespoons Cabot? Salted Butter 2 cups peeled and diced boiling potatoes (about 2 medium) ? cup chopped onion 2 tablespoons all-purpose flour 1 (14?-ounce) can chicken broth (about 2 cups) 2 cups milk 3 cups broccoli (chopped florets and thinly sliced stems) 3 cups broccoli (chopped florets and thinly sliced stems)
   8 ounces Cabot? Sharp or Extra Sharp Cheddar, grated (about 2 cups) 1 teaspoon fresh lemon juice Salt and ground black pepper to taste Instructions:
2. In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
3. Add flour and cook, stirring, for 2 minutes longer.
4. Gradually stir in chicken broth and milk. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes. Add broccoli and cook until broccoli is tender, about 5 minutes longer. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 64970,"Sweet and Salty Crunchy Nut Bars 7 ounces bittersweet chocolate (or 1 heaping cup chips) 4 ounces milk chocolate (or 1/2 cup chips) (or 11 ounces milk chocolate instead) 1 stick plus 1 tablespoon (9 tablespoons) unsalted butter 3 tablespoons golden syrup (recommended: Lyle's) 2 1/4 cups salted peanuts 6 ounces honeycomb candy Special equipment: 1 (10-inch) springform pan or 1 rectangular aluminum foil pan approx. 13 by 9 by 2 inches Instructions: Be still my beating heart! Or perhaps this is not the best thing to say here, given the likelihood of this lusciously over-the-top piece of chocolate excess inducing just such an outcome. I wouldn't want to make this very often, so impossible is it to walk away from with any conviction. I fear it is the kitchen equivalent to crack cocaine. Still, as the French say \Everything in moderation, even moderation.\ This is gloriously intemperate, riotously vulgar. I love it. The key is the blaring balance between sweet and salty: it's like several klaxons going off in your head as you eat. And it's strange that while I would normally eschew an all-milk chocolate offering, I prefer it here to the bittersweet-and-milk mixed version. Not that either is bad, and since the jury is matched on this, I feel it only right to alert you to either option. For what it's worth, I like the darker version in the round pan and cut into panforte-type skinny wedges, and my preferred milk chocolate version set in a rectangular pan and cut into chunky, squat slabs (rather as I feel and look like after eating too many of them). Line your springform pan with aluminum foil or use a foil pan. Break up or chop the chocolate into pieces, and drop into a heavy-based saucepan. Add the butter and syrup, put on a low heat, and melt gently together. Tip the peanuts into a bowl, and crush the honeycomb candy with your hands, letting the golden-glinting rubble fall into the nuts. Take the melted chocolate mixture off the heat and stir in the peanuts and crushed honeycomb candy, then tip straight into the springform pan or foil pan. Smooth the top of the mixture as much as you can, pressing down with a silicon spatula or vinyl-disposable-gloved hand. Put into the refrigerator for about 4 hours, and once set, cut into slices as desired. Make Ahead Note: The bars can be made 1 day ahead. Transfer slices to airtight container, layered with parchment paper, and store in refrigerator. Keeps for 3 to 4 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 64971,"Muffaletta Salad 1 cup mixed cracked good quality olives, coarsely chopped 2 cups giardiniera salad (pickled cauliflower, hot peppers and carrots), drained 5 to 6 ribs celery from the heart, chopped 1/4 cup soft sun-dried tomatoes, chopped 1 fresh green bell pepper, seeded and chopped 1/2 red onion, chopped 1/2 pound stick salami, diced 1/2 pound thick cut ham, chopped 1/2 pound provolone, chopped 3 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper Instructions: Combine olives, giardiniera, celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 64972,"Se7en Bites Graham Crackers 2 sticks (1 cup) unsalted butter, at room temperature 1 1/4 cups powdered sugar, plus for dusting work surface
   3 cups whole-wheat flour
   3/4 cup all-purpose flour
   2 teaspoons baking powder
   2 teaspoons cinnamon
   1 teaspoon salt
   1/4 cup honey
   1/4 cup milk
   Instructions: In a stand mixer fitted with the paddle attachment, cream the butter until smooth. Then add the powdered sugar and mix until completely lump-free, 3 to 4 minutes. In a separate bowl, combine the whole-wheat flour, all-purpose flour, baking powder, cinnamon and salt. Whisk until combined. In yet another bowl, combine the honey and milk, and whisk until the honey is dissolved, about 2 minutes. Add half of the flour mixture to the creamed butter and sugar; mix for 1 minute. Then add half of the milk-honey mixture; mix until combined and smooth. Repeat with the remaining flour and milk-honey mixtures; the dough will be crumbly. Take the dough out of the mixer bowl and knead to form a ball. Place the dough between two sheets of plastic wrap or parchment paper and roll out to approximately 1/4-inch thick. Place on a cookie sheet and refrigerate for 24 hours to firm the butter. Remove the chilled dough to a work surface dusted with sifted powdered sugar; roll to slightly thinner than 1/4 inch. Using 3-inch cookie cutter (shape of your choice), cut out cookies and place them on a parchment-lined cookie sheet. With a fork, dock 4 to 7 sets of holes in each cookie, being careful not to poke all the way through. Return the cookies to the refrigerator for at least 30 minutes before baking. Preheat the oven to 350 degrees F (325 degrees for convection). Bake the cookies for 14 to 20 minutes, rotating the cookie sheet halfway through. Remove and enjoy with marshmallows or cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64973,"Beef Taco Skillet 1 pound ground beef 1 can (10 3/4 ounces) Campbell's? Condensed Tomato Soup (Regular or Healthy Request?) 1/2 cup salsa 1/2 cup water 6 flour tortillas (6-inch), cut into 1-inch pieces 1/2 cup shredded Cheddar cheese Instructions: Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the soup, salsa, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese. Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup. Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar. Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn-on-the cob. For dessert serve with a store bought flan. Cost per recipe: $7.59 ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 64974,"Ana's Grilled Garlic Shrimp over Coconut Rice with Mango Cucumber Salad and Guava Dressing 3 cups long grain rice 2 cups coconut milk 2 cups water 1 teaspoon coconut oil 1 teaspoon salt 2 pounds shrimp, raw 1 teaspoon salt 1 teaspoon black or white pepper 1 teaspoon balsamic vinegar 2 fresh oranges, squeezed 6 cloves garlic, 3 pressed and 3 chopped 1/2 cup guava jelly 3 tablespoons any dark vinegar 1 teaspoon lemon juice 4 fresh cucumbers, cut into chunks 1 tomato, diced 1 clove garlic, sliced 4 fresh mangoes, peeled and sliced Pinch black pepper 1/2 cup chopped scallions Instructions: Coconut Rice: Combine all ingredients in a saucepan. Bring to a boil over high heat, cover tightly, reduce heat to very low, and simmer for 20 minutes. Fluff rice when cooked. Marinated Garlic Shrimp: Clean and rinse shrimp in cold water. Place in a glass bowl. Add salt, pepper, vinegar, orange juice, and pressed garlic. Cover and let marinate for 20 minutes. Drain marinade from shrimp, add chopped garlic, and arrange shrimp on skewers. Grill until cooked, about 1 1/2 to 2 minutes on each side. Mango Cucumber Salad with Guava Dressing: In a glass bowl whisk jelly, vinegar, and lemon juice. Fold in cucumber, tomato, and garlic. Add mango, pepper, and scallions to mixture. Toss gently and keep chilled until served. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 64975,"Turtle Cupcakes 6 small green gumdrops (for the tails) 12 vanilla cupcakes 2 1/4 cups vanilla buttercream 3/4 cup green sanding sugar 12 green jelly beans (for the heads) Black or brown food coloring gel 12 green gumdrop fruit slices, halved horizontally and vertically (for the flippers) 84 green candy-coated chocolates, such as M&M's (for the shell) 84 brown candy-coated chocolates, such as M&M's (for the shell) Instructions: For the tails: Place the small green gumdrops on the work surface standing upright. Cut each gumdrop in half by cutting straight down with a sharp knife. To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the green sanding sugar in a small bowl. Invert each cupcake into the sugar and press gently to adhere. Stick a green jelly bean straight into the frosting for the head. Using a #2 round piping tip, pipe on 2 buttercream eyes. Then dip a toothpick into the black or brown food coloring gel and create the pupils for the eyes. Push the flippers into the edges of the cupcake frosting. Attach a half gumdrop tail between the back legs. Pipe a little frosting onto 7 green and 7 brown candies before gently pressing them into the frosting on the \back\ of each turtle to make the shell. Repeat steps for all cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 64976,"Potato and Onion Tortilla with Spicy Pickled Carrots and Grapes 1 cup white vinegar 1/2 cup water 2 large carrots, peeled and sliced into 1/4-inch thick pieces
2 cloves garlic, peeled and thinly sliced
1/2 white onion, sliced 1 bay leaf 8 peppercorns 1 teaspoon salt 1/4 cup pickled jalapenos 2 cups seedless green and red grapes 1 tablespoon olive oil 4 potatoes, peeled and diced 2 onions, diced 7 eggs 1/4 cup milk Salt and freshly ground black pepper Instructions: Bring the vinegar and water to a boil, n a large saucepot over medium-high heat. Add the carrots, garlic, onion, bay leaf, peppercorns, and salt. Reduce the heat to medium and cook for 5 minutes. Add jalapenos and grapes, then reduce the heat to low and simmer for another 5 minutes. Remove from the heat, cover and refrigerate overnight in the pickling liquid. To cook tortilla, preheat the oven to 350 degrees F and heat the oil in a large cast iron skillet over medium-high heat. Add the potatoes and onions and cook, stirring occasionally, until golden brown. Whisk together eggs and milk in a medium bowl and season with salt and pepper, to taste. Pour the egg mixture over browned potatoes and onions. Reduce the heat to medium and cook until tortilla is set around edges, about 3 minutes. Put the skillet in the oven and bake until the tortilla is cooked through and firm to the touch, about 5 minutes. Slice and serve with the pickled grapes and carrots. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 64977,"Shaved Carrot, Fennel, and Tangerine Salad 8 ounces carrots (about 3 medium) 2 medium fennel bulbs 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon Champagne vinegar, plus more as needed 1/4 medium red onion, thinly sliced 2 cups watercress sprigs, thick stems removed 1 cup tangerine sections Sea salt, preferably gray salt Freshly ground black pepper Instructions: Use a mandoline or very sharp knife to shave the carrots lengthwise into ribbons. Cut off the stalks and fronds from the fennel bulbs if still attached. Shave the fennel lengthwise like the carrots. Put the carrots and fennel in a bowl and toss with the olive oil, lemon juice, and 1 tablespoon vinegar. Let stand for 20 minutes to soften. Add the red onion. Gently mix in watercress and tangerines. Season with salt and pepper, toss well, taste, and add more vinegar if needed. Serve immediately. Michael's Notes: If your tangerines are small, you can leave the sections intact. If the tangerines are large, or if you want to use oranges, you should remove each citrus section from its membrane. To do so, cut a slice off both ends of each fruit so it will stand upright. Stand each fruit on a cutting surface and, using a sharp knife, remove all the peel and white pith by slicing from top to bottom all the way around the fruit, following its contours. Cut the sections away from their membranes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 64978,"Arugula, Apple, and Radish Salad with Cider Vinaigrette 1/4 cup cider vinegar 1/2 cup extra-virgin olive oil 1 shallot, minced Salt and freshly ground black pepper 2 bunches arugula, thick stems removed, rinsed and dried 1/2 pound radishes, thinly sliced on mandoline 1 red apple, peeled, cored and finely diced Instructions: Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 64979,"Lola Granola Bars Cooking spray 2 cups oats 1/3 cup sunflower seeds 1/4 cup whole raw almonds, skin on 1/4 cup unsweetened shredded coconut 1/4 cup flax seed meal 1/4 teaspoon ground cinnamon 1/2 cup honey 2 tablespoons coconut oil 1/4 teaspoon vanilla extract 1/4 cup dried cranberries Instructions: Preheat the oven to 350 degrees F. Line a 7- by 11-inch baking pan with parchment paper and spray with cooking spray.
In a bowl, stir the oats, sunflower seeds, almonds, coconut, flax seed meal and cinnamon. Transfer to a dry sheet tray and toast in the oven for 15 minutes. Transfer to a bowl.
While dry ingredients toast, in a medium pot, add the honey, coconut oil and vanilla. Bring to a boil over medium heat and cook until the honey turns a copper color, 12 to 15 minutes.
Pour the honey into the dry ingredients and mix until well coated with the honey mixture.
Pour onto the prepared baking pan. Pack down the ingredients. Bake for about 10 minutes; the middle may seem slightly sticky but it will cool nicely. Let cool in the refrigerator for 1 hour. Flip over, take off the parchment and cut into rectangles. Serve.
For other flavors, make the following substitutions to the recipe above: Ruby (Cranberry): Omit the almonds and add an additional 1/4 cup dried cranberries. Nathan (Blueberry/Almond): Substitute the cranberries with dried blueberries. Enzo: (Cashew/Almond): Omit the cranberries and add 1/4 cup cashews to the dry ingredients. Ellie (Cashew/Date): Substitute the almonds with cashews and substitute the cranberries with dried dates. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]

" 64980,"Chocolate Mousse