Add the buttermilk, and stir until the dough is just mixed and starts to form a ball. Rest the dough in the refrigerator for 10 to 15 minutes. Sprinkle a work surface with flour. Transfer the dough to the floured surface, and sprinkle with a little extra flour. Knead the dough 3 to 4 times. Do not overwork the dough. It will make the dough tough and difficult to work with. Flatten the dough into a 3/4- to 1-inch-thick disk with a rolling pin. Cut out biscuits with a large 4- or 5-inch biscuit cutter. Bake the biscuits until golden brown, about 20 minutes. Melt the remaining 2 tablespoons butter. Brush the hot biscuits with the butter. Turn on the broiler. Broil the biscuits until desired brownness. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37478,"Coconut Shrimp 1/2 cup cornstarch Kosher salt
1 teaspoon freshly ground black pepper, plus more for seasoning 4 large eggs
One 8-ounce can coconut milk
1 cup unsweetened shredded coconut
1 pound large shrimp, shelled and deveined
1/2 cup coconut oil, melted
Sweet chili sauce or cocktail sauce, for serving
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set up a breading station by gathering three shallow bowls. Pour the cornstarch in a bowl and add a pinch of salt and pepper. Crack the eggs into a second bowl and add the coconut milk. Beat until incorporated, then add a pinch of salt and pepper. Put the shredded coconut in a third bowl and add a pinch of salt and pepper.
Sprinkle the shrimp with some salt and 1 teaspoon pepper. Working with 1 shrimp at a time, dredge the shrimp in the cornstarch and shake off excess, then dip in the egg mixture and let the excess drip off. Finally, toss in the shredded coconut mixture, gently pressing the coconut onto the shrimp. Spread the shrimp in one layer on the prepared baking sheet. Lightly brush each shrimp with the coconut oil. Bake until the shrimp are golden brown and cooked through, about 10 minutes. Allow the shrimp to rest for 5 minutes. Serve with sweet chili sauce or cocktail sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37479,"Sunny's Tuna Noodle Casserole 2 tablespoons butter, plus more for baking dish 1 (12-ounce) bag or 4 cups egg noodles 16 ounces yellowfin or albacore tuna in oil, drained and flaked (recommended: Ortiz or Callipo) 10 ounces frozen peas, thawed 1 1/2 cups shredded sharp Cheddar cheese 1 1/2 cups shredded Irish Cheddar cheese 1 tablespoon olive oil 1/2 teaspoon whole dried thyme 1/2 cup chopped onion Kosher salt and freshly ground black pepper 8 ounces baby bella mushrooms, sliced 4 teaspoons Worcestershire sauce 1 tablespoon prepared horseradish 2 tablespoons flour 1 1/2 cups chicken stock 1 pint heavy cream 3 cups panko breadcrumbs (Japanese) 3 tablespoons olive oil Instructions: For the casserole: Preheat the oven to 375degrees F. Butter a 13- by 9-inch ovenproof dish or lasagna dish and set aside. Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, drain and then pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine. In a large pan with straight sides, add the 2 tablespoons butter, the olive oil, onions and thyme. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce and horseradish, and then sprinkle the flour over the entire pan. Stir to help the flour soak into the vegetables and cook a minute more to lose the flour taste. Raise the heat to medium-high and add the chicken stock. Cook until slightly thickened, about 5 minutes, and then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish. For the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place, uncovered, in the oven until the sides are bubbly and the top is golden brown, about 35 minutes. Let it rest 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37480,"Chicken and Leek Beggars Purses 3 eggs 10 ounces milk 1-ounce butter, melted 4 ounces flour, sifted 1/2 teaspoon salt 3 tablespoons chopped fresh thyme Vegetable oil, as needed 2 tablespoons leeks, diced small 1 tablespoon butter 1 chicken cutlet, diced 1/2 cup heavy cream Salt and pepper, to taste 20 chives, for purses Instructions: Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter. Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients. Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 37481,"Root Cake 3/4 cup vegetable oil, plus more for the pan 2 cups all-purpose flour, plus more for the pan
8 ounces parsnips, peeled and coarsely chopped (about 2 packed cups, from about 1 large)
1 cup whole milk
4 large eggs
12 ounces carrots, peeled and coarsely chopped (about 2 1/2 packed cups, from about 3 medium)
1 1/3 cups granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon ground star anise
1 teaspoon ground ginger
1/2 teaspoon almond extract
1/4 teaspoon ground white pepper
1 tablespoon baking powder
12 ounces cream cheese, at room temperature 12 ounces (3 sticks) unsalted butter, at room temperature
1 1/2 cups confectioners' sugar, sifted
1 teaspoon kosher salt
2 ounces carrot juice
1 teaspoon natural vanilla extract 1 teaspoon natural bitter almond extract 1 teaspoon natural anise extract 1 large carrot, peeled and grated fine (on a large-hole rasp grater)
1 large carrot, peeled and grated fine (on a large-hole rasp grater) Instructions: For the cake: Preheat the oven to 350 degrees F. Grease (with some vegetable oil) and flour a 9-by-13-inch cake pan. In a medium saucepan, bring the parsnips and milk to a simmer over medium heat. Cook until tender, about 5 minutes. Remove from the heat, cover the pan and let stand until cool. Drain the cooled parsnips, discard the milk and transfer them to a blender. Add 2 of the eggs and blend until very smooth. Transfer to a large bowl. Add the carrots, granulated sugar, salt, star anise, ginger, almond extract, white pepper, 3/4 cup vegetable oil and the remaining 2 eggs to the blender and blend on high speed until very smooth. Pour the carrot mixture into the pureed parsnips and stir well until combined. Sift together the 2 cups flour and baking powder into a bowl. Add the dry ingredients to the wet and, using a large rubber spatula, fold together until well incorporated. Pour the batter into the prepared pan and bake, rotating the pan halfway through, until golden brown and a tester inserted into the center comes out clean, 45 to 50 minutes. Let cool completely on a cooling rack before removing the cake from the pan. For the icing: Cream the cream cheese and butter together well. Add the confectioners' sugar and salt and mix well, making sure there are very few lumps. Combine the carrot juice with the vanilla, bitter almond and anise extracts and mix in a little at a time. Stir in the grated carrot last. Put back in the fridge to firm up. Frost the cake with the icing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37482,"Rustic Blueberry Cheesecake Nonstick cooking spray or butter, for greasing 2 1/3 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup confectioners' sugar
1/2 cup granulated sugar Two 8-ounce packages cream cheese
2 eggs
2 1/2 cups fresh blueberries 3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
Instructions: For the crust: Grease a 9-by-13-inch glass or stoneware casserole dish. Combine the graham cracker crumbs, melted butter and confectioners' sugar, and press into the prepared dish. For the filling: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment combine the granulated sugar and cream cheese, and beat on medium-high speed until combined. Add the eggs, one at a time, and mix until combined. Pour the mixture over the prepared crust and bake until slightly wobbly in the center but set, 20 minutes. Cool the cheesecake until just warm, about 1 hour. For the topping: Combine the blueberries, granulated sugar, flour, salt and 1/3 cup water in a small saucepan set over medium heat and simmer until just thickened, about 15 minutes. Remove from the heat and cool until just warm, 30 to 45 minutes. Pour the blueberries over the top of the cheesecake. Refrigerate to chill and set, at least 1 hour. Slice and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 37483,"Poulet a la Regina 8 to 12 skinless, boneless chicken tenderloins 1/2 small eggplant 2 large tomatoes 1/2 white onion 1/2 green squash 2 small Italian sweet, green peppers 1 small can chickpeas 1 stick unsalted butter Salt and pepper 1 cup white wine 2 sprigs fresh basil Instructions: Remove the tendon from the chicken. Cut the eggplant, tomatoes, onion and squash into small cubes. Cut the peppers in half and remove the seeds and the white skin inside. Rinse chickpeas until water runs clear, strain and put aside. Heat fry pan to high, when hot add butter and let it brown lightly. Add chicken and season with salt and pepper. When the chicken is brown but not completely cooked, remove from heat and set aside. Put fresh butter in the pan with the onions and let cook for a couple minutes, then add the peppers, eggplant and squash. If the pan becomes too dry add some more butter and the juice from the tomatoes. When cooked to more or less soft add the white wine. Reduce until a glaze forms, add the tomatoes at the last minute as well as the chicken. As soon as you add the last 2 ingredients turn off the flame. The chicken is still undercooked but it will slowly heat up with the vegetables. Check the seasoning, add the chiffonade of basil, bring to high heat and serve immediately. Decorate with a pretty basil leaf. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37484,"Grilled Leg of Lamb with Mango and Mint sauce 4 ounces olive oil 3 ounces good red wine 2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat 2 tablespoons chopped lavender leaves 2 tablespoons minced garlic 3 tablespoons pineapple juice 3 tablespoons Worcestershire sauce 1 orange, peeled in strips with potato peeler 4 ounces sliced onion 4 star anise buds, cracked 1 tablespoon cracked black pepper 2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue Garlic cloves, peeled Hawaiian sea salt Freshly ground black pepper 2 ounces rice wine vinegar 3 tablespoons granulated sugar 2 ounces good dry white wine 3 ounces mango puree
1 Hawaiian (Thai) chili pepper finely minced
1 tablespoon fresh grated ginger 2-ounces veal stock 2 tablespoons fresh chopped mint leaves Fresh ground black pepper Vegetable, grilled Mango slices, grilled Feta cheese Mint sprigs
Instructions: Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator. Remove lamb from marinade. Stud with garlic cloves and rosemary leaves. Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing. In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving. Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling]" 37485,"Whole Wheat Honey Doughnuts with Apricot Jelly 3/4 cup water 1/4 cup orange juice 1/4 cup, plus 2 tablespoons honey 2 tablespoons dry yeast 2 cups all-purpose flour 1/2 cup whole wheat flour 3/4 teaspoon salt 2 egg yolks 2 tablespoons melted butter, or Pareve margarine 6 cups vegetable oil 1 cup sugar 1 1/2 tablespoons cinnamon 1 cup apricot preserves Instructions: In a small saucepan, combine water, orange juice and honey. Heat to 110 degrees F. Add the yeast and stir to dissolve. Place liquid/yeast mixture in the bowl of an electric mixer with a paddle attachment. In a large bowl, sift together the flour, whole-wheat flour and salt. Add the dry ingredients to the wet ingredients and mix on low speed to combine. Add egg yolks and melted butter and mix on low speed until dough is formed. Turn dough out onto a well-floured surface. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm draft-free location for 1 1/2 hours to rise. Remove dough from bowl and place on a floured surface. Roll out to 1/4-inch thick and cut into 3-inch circles. Place circles on a lightly oiled sheet pan. Cover with a towel and let rise for 30 minutes. In a deep pot, heat the vegetable oil to 360 degrees. Fry the donuts in the oil, a few at a time. Fry each side for about 3 minutes or until golden brown. In a shallow pie plate, combine the sugar and cinnamon. Remove the doughnuts from the oil and dredge in the cinnamon sugar. Place apricot jelly in a pastry bag fitted with a small plain tip. Poke the tip into the side of the doughnut and gently squeeze the filling evenly into all of the doughnuts.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37486,"Light Noodle Bake 9 sheets no-boil lasagna noodles 1 small shallot 3 cups fat-free low-sodium vegetable or chicken broth 3 tablespoons all-purpose flour 1/2 teaspoon freshly grated nutmeg 1 cup part-skim ricotta cheese 1/4 cup chopped fresh parsley 1 1/2 cups roughly chopped celery 1 - 1 1/2 cups roughly chopped carrots 1 cup shredded part-skim mozzarella cheese (about 4 ounces) 1 large egg 2-3 plum tomatoes, chopped Instructions: Position a rack in the upper third of the oven and preheat to 475 degrees F. Fill a bowl with hot water; add the noodles and soak 10 minutes. Drain and hang side by side over the bowl's edge so the noodles don't stick. Meanwhile, mince the shallot in a food processor. Heat a skillet over medium-high heat. Add the shallot and 1 cup broth; cook 3 minutes. Add the flour and nutmeg; whisk until smooth, 1 minute. Whisk in the remaining 2 cups broth; cook, whisking, until thickened, 7 minutes. Whisk in 1/4 cup ricotta and the parsley; remove from the heat. The sauce will look textured from the cheese. Mince the celery and carrots in the food processor. Add the remaining 3/4 cup ricotta, 1/2 cup mozzarella and the egg; pulse until smooth. Spread 2 tablespoons of the shallot sauce in a 9-by-13-inch baking dish. Top with 3 noodles and half of the mozzarella mixture. Repeat the layers, ending with noodles. Top with the remaining shallot sauce, the tomatoes and the remaining 1/2 cup mozzarella. Bake until bubbly, about 20 minutes. Photograph by Christopher Testani ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 37487,"Roasted Salmon Greek Salad with Yogurt Sauce 2 teaspoons extra-virgin olive oil, plus more for sprinkling 2/3 pound wild salmon fillets, skinned (1-inch thick at thickest part, preferably center cut) 1/2 teaspoon finely grated lemon zest 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup low-fat plain Greek yogurt 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice 2 teaspoons fresh mint leaves, finely chopped 1/2 teaspoon kosher salt 1/2 cup mixed olives 2 Roma tomatoes, chopped 1 head romaine lettuce, thinly sliced 1 scallion, chopped 1/2 cucumber, peeled, sliced into half moons 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 cup extra-virgin olive oil 1/2 cup crumbled feta Instructions: For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil. Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork. For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined. For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top. Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 37488,"Apple Meringue Pie 1 round refrigerated pie dough (half of a 14-ounce package) 1/4 cup sliced blanched almonds 6 McIntosh or Braeburn apples, peeled and chopped 11 tablespoons sugar 4 tablespoons unsalted butter 2 tablespoons fresh lemon juice 2 teaspoons pure vanilla extract 3 large egg whites, at room temperature Pinch of salt Instructions: Preheat the oven to 425 degrees F. Line a 9-inch pie plate with the dough; crimp the edges. Pierce the bottom all over with a fork, then refrigerate 15 minutes. Line the crust with foil and fill with pie weights or dried beans. Place on a baking sheet and bake until set, about 7 minutes. Remove the foil and weights; continue baking until golden, about 6 more minutes. Transfer to a rack to cool. Meanwhile, spread the almonds on a baking sheet and bake until golden, about 8 minutes. Combine the apples, 5 tablespoons sugar, the butter, lemon juice and vanilla in a saucepan; cover and cook over medium heat until the apples are tender, about 12 minutes. Uncover and cook, mashing and stirring with a potato masher, until saucy and starting to caramelize, about 12 more minutes; let cool 15 minutes. Transfer the apples to the pie crust and sprinkle with the toasted almonds. Beat the egg whites and salt with a mixer on medium speed until foamy, about 2 minutes. Gradually add the remaining 6 tablespoons sugar and beat until stiff, 2 to 3 more minutes. Transfer the meringue to a pastry bag fitted with a 1/2-inch star tip. Pipe around the edge of the pie, then pipe in a lattice pattern. Bake until the meringue is golden, 15 to 20 minutes. Let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37489,"Mexican Style Tempura with a Chili Chocolate Sauce 6 ounces canola oil 1 1/2 cups all-purpose flour, divided 1/2 cup cornstarch 2 tablespoons Sabor Italia, recipe follows 6 egg whites Water, for consistency 2 chicken breasts, pounded thin and sliced 4 large shrimp, peeled and deveined 1 poblano cl, grilled, peeled, seeded and diced 1/2 onion, diced 2 tablespoons Sabor Italia, divided, recipe follows 2 ounces red wine 1/4 cup milk chocolate 2 tablespoons chili powder 1/4 cup canned tomatoes 2 tablespoons freshly chopped cilantro leaves 2 tablespoons kosher salt 1/4 teaspoon freshly cracked black pepper 2 tablespoons granulated garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried thyme 1/8 teaspoon crushed red pepper flakes Instructions: Preheat oven to 400 degrees F and preheat 6 ounces canola oil to 400 degrees F. For the tempura: In a small mixing bowl, add 1 cup flour, cornstarch, Sabor Italia, egg white and enough water to have a pancake-like consistency. Mix until thoroughly combined. Thread chicken slices onto wooden skewers. Season, to taste, with Sabor Italia. Dredge the skewers into 1/2 cup flour and then into prepared batter. Place skewers immediately into preheated oil and fry until golden brown. Place onto a baking sheet and finish in the oven, about 5 minutes. Do the same for the shrimp. For the sauce: In a medium saute pan over medium-high heat, saute the poblano, onions and a pinch of Sabor Italia. Add the red wine and chocolate and stir until combine. Add the chili powder and remaining Sabor Italia and stir until thickened. Add the chopped tomatoes and stir. Continue to cook for another 5 minutes. Remove from heat and stir in cilantro leaves. Place skewers on a platter and top with sauce. For the Sabor Italia: In a small bowl, combine all ingredients and store in an airtight container for up to 6 months ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 37490,"Crispy Home Fries with Pimento Aioli Vegetable oil, for frying Kosher salt 2 pounds Yukon gold potatoes, scrubbed and diced into 3/4-inch cubes
2 tablespoons cornstarch
1/2 cup mayonnaise 1 tablespoon diced pimentos
2 teaspoons red wine vinegar
1 teaspoon grated garlic
1 chipotle pepper plus 1 teaspoon chipotle sauce (from a can of chipotle in adobo)
Pinch of smoked paprika
Instructions: For the fries: Fill a large Dutch oven or a heavy bottomed saucepan two-thirds of the way with the oil. Heat over medium-high heat to 350 degrees F. Line a baking sheet with a wire rack. Add 2 quarts water with 2 tablespoons salt in a large pot and bring to a boil. Add the potatoes, bringing the water back to a boil, and cook, about 5 minutes. The potatoes will be soft on the outside while still firm in the center. Drain in a colander and add to a large bowl to toss with the cornstarch and a heavy pinch of salt. Add the potatoes to the hot oil a few at a time, stirring and flipping constantly until they are golden brown on all sides, about 4 minutes. Remove to the wire rack, sprinkle with salt and repeat with the remaining potatoes. For the pimento aioli: Add the mayonnaise, pimentos, red wine vinegar, garlic, chipotle and paprika to a food processor and blend until smooth. Add potatoes to a serving bowl and serve with the aioli drizzled over the top and on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 37491,"Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella 1 bunch broccoli (about 1 pound), tough stems discarded 2 tablespoons olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
8 ounces mezzi-rigatoni 1/2 cup sun-dried tomatoes in oil, drained and sliced, plus 1 tablespoon reserved oil from the jar
6 ounces diced fresh mozzarella (1 cup) 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 425 degrees F. Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes. Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 37492,"Mango BBQ Mahi Mahi Tacos 1 cup mayonnaise 1/4 cup diced red peppers (roasted preferred) 1/4 cup diced green peppers 1/4 cup diced yellow onion 1/4 cup diced carrots 1/4 cup diced celery 1/4 cup chopped fresh cilantro leaves 1 teaspoon chili powder 1/2 teaspoon cayenne powder 1/2 teaspoon seasoning salt 1/4 cup sugar 1/3 cup white vinegar 1 head green cabbage, quartered and sliced into thin strips 1/2 cup mango chunks 2 roasted red bell peppers, (roasted at 400 degrees F, seeds and skin removed) 2 tablespoons balsamic vinegar 3 tablespoons white vinegar 1/2 tablespoon Caribbean jerk seasoning 1/4 tablespoon crushed red pepper flakes 1 cup BBQ sauce 1 cup plain yogurt 1 cup sour cream 1/2 bunch chopped fresh cilantro leaves 1 lime, juiced 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon blackening spice 2 fresh avocados, halved, pitted and flesh diced 2 fresh jalapenos, diced 1 lime, juiced 1/4 cup diced red onion diced 1 teaspoon fresh minced garlic 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1/2 bunch chopped fresh cilantro leaves 1 to 1 1/2 pounds mahi mahi, skinned and cleaned Blackening seasoning Olive oil 1 dozen (6-inch) flour tortillas 1 cup shredded cheese of choice 1 cup diced tomatoes Instructions: For the Slaw: In mixing bowl mix all ingredients together except the cabbage. Once evenly mixed add the cabbage and turn with your hands or spoons until the cabbage is evenly coated. Cover and store in refrigerator until ready to serve. Should be made 24 hours in advance. Mix all of the ingredients in food processor and puree. Pour into a bowl or jar and refrigerate. Cilantro White Sauce: Mix all of the ingredients in a mixing bowl until thoroughly combined. Cover and store in the refrigerator. Guacamole: Mix all of the ingredients into a mixing bowl. HINT: Use a potato masher first to crush the avocados then use spoon to combine the mixture. Cover and refrigerate. Tacos: Preheat the oven to 400 degrees F. Coat the mahi mahi with blackening seasoning. Add some olive oil to a saute pan and add the mahi mahi. Cook until flaky, about 3 to 5 minutes. Shred the fish with a fork or a spoon. When the fish is no longer pink in the center, add 1/2 cup BBQ sauce and mix together. Heat the tortillas in the oven for 30 seconds to 1 minute. To serve: Spoon the guacamole down the center of each tortilla then add a layer of shredded cheese and diced tomatoes. Add the slaw and the mahi mahi. Top with the white cilantro sauce. Arrange on a serving platter, get a napkin and dig in. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37493,"Banana Fritters 1 cup all-purpose flour 1 tablespoon baking powder Salt Freshly ground white pepper 1/4 teaspoon ground cinnamon Freshly grated nutmeg 1 egg 1 cup buttermilk 2 pounds bananas, peeled and cut into 3-inch chunks on the diagonal Powdered sugar, for dusting Instructions: Preheat a deep-fryer or a deep pot of oil to 350 degrees F. In a medium bowl, sift together the flour, baking powder, a dash of salt and pepper, cinnamon, and the nutmeg, to taste. In a small bowl, whisk together the egg and the buttermilk. Whisk into the flour mixture until smooth. Let rest for 30 minutes in the refrigerator. Dip the banana chunks in the batter and fry until golden brown, about 4 minutes. Remove and drain on paper towels. Dust with powdered sugar and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 37494,"Melon with Strawberries and Raspberries 1 melon of your choice 1/2 pint strawberries 1/2 pint raspberries Splash of kirsch or Grand Marnier, optional Instructions: Halve the melon. Remove the seeds. Fill the well with sliced strawberries and raspberries. If you want, add a splash of kirsch or Grand Marnier. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 37495,"Middle Eastern Bean and Roasted Vegetable Salad 1 can (15 ounces) each of chick peas and small red kidney beans 2 cups couscous 2 1/2 cups salted boiling water 2 tablespoons \tahini\ paste 1 clove garlic, minced 1 teaspoon each of ground cumin and ground coriander 1/2 cup plain nonfat yogurt 1/2 cup packed parsley leaves 1 tablespoons olive oil 1 teaspoon grated lemon zest and 2 tablespoons lemon juice Salt and freshly ground black pepper 1/2 cup walnuts, toasted and chopped Mixed greens such as; torn escarole, watercress and Boston lettuce lightly tossed with a salad dressing of choice Storebought grilled or roasted vegetables to taste, roughly chopped 1/2 cup roasted peppers, cut into a fine julienne Instructions: Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water. In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl. Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning. On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers. ","[Syrah, Tempranillo, Grenache Blanc, Sauvignon Blanc]

" 37496,"Meat Lover's Stromboli Canola oil nonstick spray Flour, for dusting 1 pizza dough, divided in half 1 cup sweet marinated peppers, chopped (recommended: Peppadew) 2 tablespoons minced garlic 1 tablespoon Italian seasoning 1/4 pound sliced ham 1/4 pound sliced hot sopressata 1/4 pound sliced salami 1/4 pound thinly sliced pepperoni 4 cups grated mozzarella 1 egg, lightly beaten Olive oil, for brushing Smoked salt (optional) 2 cups good quality marinara sauce, warmed Instructions: Preheat the oven to 400 degrees F. Spray 2 baking sheets with nonstick spray. On a lightly floured surface, roll out both halves of the dough to large rectangles, about 9 by 13 inches. Sprinkle each with the sweet peppers, garlic, and Italian seasoning, leaving a 1-inch border. Evenly distribute the ham, sopressata, salami, pepperoni, and mozzarella over each of the dough rectangles. Using a pastry brush, paint the border of 1 long edge on each piece of dough with the egg wash. Starting at the opposite long end without the egg wash, roll up each dough like a jellyroll. Repeat with the other dough. Place on the prepared baking sheets and brush the tops with olive oil. Sprinkle with smoked salt, if desired. Place a few slits in the top of the dough for venting. Bake until nearly completely golden brown and starting to crisp, about 25 minutes. Remove from the oven and let cool for about 10 minutes. Slice thickly and serve with the warmed marinara. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37497,"Ahi Poke 1/4-ounce ginger, finely chopped 1/8 teaspoon Hawaiian chili pepper 1/2 teaspoon chopped ogo (fresh seaweed) 1/2-ounce sesame oil, for taste Hawaiian alae (red sea salt) 1 bag taro chips 1-ounce ahi, diced (Hawaiian tuna) 1/8-ounce chives, chopped Instructions: Cut Ahi into small cubes and mix all the ingredients together. Season to taste. Mix thoroughly and serve it with taro chips. ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 37498,"Parsnip Soup with Coriander and Parsley 2 tablespoons unsalted butter 1 onion, thinly sliced 1 teaspoon coriander seeds 1 cup fresh parsley, leaves chopped and tender stems reserved Kosher salt 6 medium parsnips, peeled and cut into 1-inch pieces 2 medium carrots, peeled and cut into 1-inch pieces 2 cloves garlic, minced 1/2 cup fresh orange juice 1 tablespoon molasses 1/2 cup heavy cream 1/2 cup whole milk 1 tablespoon grated peeled fresh ginger Extra-virgin olive oil, for drizzling 2 tablespoons unsalted butter 1 onion, thinly sliced 1 teaspoon coriander seeds 1 cup fresh parsley, leaves chopped and tender stems reserved Kosher salt 6 medium parsnips, peeled and cut into 1-inch pieces 2 medium carrots, peeled and cut into 1-inch pieces 2 cloves garlic, minced 1/2 cup fresh orange juice 1 tablespoon molasses 1/2 cup heavy cream 1/2 cup whole milk 1 tablespoon grated peeled fresh ginger Extra-virgin olive oil, for drizzling 2 tablespoons unsalted butter 1 onion, thinly sliced 1 teaspoon coriander seeds 1 cup fresh parsley, leaves chopped and tender stems reserved Kosher salt 6 medium parsnips, peeled and cut into 1-inch pieces 2 medium carrots, peeled and cut into 1-inch pieces 2 cloves garlic, minced 1/2 cup fresh orange juice 1 tablespoon molasses 1/2 cup heavy cream 1/2 cup whole milk 1 tablespoon grated peeled fresh ginger Extra-virgin olive oil, for drizzling 2 tablespoons unsalted butter 1 onion, thinly sliced 1 teaspoon coriander seeds 1 cup fresh parsley, leaves chopped and tender stems reserved Kosher salt 6 medium parsnips, peeled and cut into 1-inch pieces 2 medium carrots, peeled and cut into 1-inch pieces 2 cloves garlic, minced 1/2 cup fresh orange juice 1 tablespoon molasses 1/2 cup heavy cream 1/2 cup whole milk 1 tablespoon grated peeled fresh ginger Extra-virgin olive oil, for drizzling Instructions: Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil. Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes. Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes. Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37499,"Watermelon and Haloumi 1 teaspoon shallot minced 1 teaspoon minced garlic Salt 2 ounces red wine vinegar 1 tablespoon honey 4 ounces plus 1 tablespoon extra-virgin olive oil 1 tablespoon toasted sliced almonds 1 tablespoon chopped mint 4 (1-ounce) slices watermelon 4 (1-ounce) slices haloumi Instructions: Place shallots and garlic in mixing bowl and add a pinch of salt. Add vinegar and honey and whisk. Slowly whisk in 4 ounces oil. Fold in the almonds and mint. Pour over melon and let marinate for 1 hour. Heat a medium skillet over a medium heat and add 1 tablespoon of oil. Sear haloumi for 1 minute per side. Remove from pan, top with marinated watermelon and serve. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 37500,"Bella Bruschetta Salad 1/2 cup KRAFT Light Parmesan Asiago Balsamic Vinaigrette Dressing 1/4 cup chopped fresh basil 4 cups torn romaine lettuce 4 cups croutons 8 tomatoes, chopped 2 cups pepperoni slices 1 cup cubed KRAFT Low-Moisture Part-Skim Mozzarella Cheese 1/2 cup KRAFT Shredded Parmesan Cheese Instructions: MIX dressing and basil. TOSS lettuce with croutons, tomatoes, pepperoni and mozzarella. Add dressing mixture; mix lightly. SPRINKLE with Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37501,"Pretzels 1 ounce dried yeast 4 ounces tap water Bread flour 4 ounces tap water 1 ounce yeast 1/2 ounce sugar 1 ounce vegetable oil 1/2 ounce salt Bread flour 1 quart water 1/2 ounce salt 2 tablespoons baking soda 2 cups cornmeal or corn flour 1 egg, beaten with salt and 1 ounce water Sesame seeds, salt or cracked pepper, for seasoning Instructions: For the Sponge: Dissolve the yeast in the water in a large mixing bowl that will later be the bowl for the mixing machine. Add enough bread flour to create a pancake batter consistency. Lightly cover with plastic and store at room temperature for 4 to 24 hours. For the dough: In the bowl of an electric mixer that is fitted with a dough hook, dissolve the yeast in the water. Add the sponge from above. Add sugar, vegetable oil and salt. Start the mixer and add flour, 2 cups at a time, until the mixture forms a dough ball that doesn't stick to the sides of the bowl and starts to climb up the dough hook. Transfer to a lightly floured table and knead for 10 minutes by hand. Cover and let the dough rest and proof to twice the size, about 45 minutes. Push the dough back down, and form pretzel sticks by rolling the dough thin with your hands. Twist into pretzel shapes. Line the finished pretzels on a baking sheet so they do not touch or stick together. Allow them to proof at room temperature for 20 minutes. Preheat the oven to 375 degrees F. For the poaching liquid: Bring the water to a medium boil. Add the salt and baking soda. Poach the pretzels for 30 seconds on each side and transfer to a baking dish lined with cornmeal. Brush with the egg wash and season with desired ingredients (sesame seeds, salt, cracked pepper). Bake until lightly browned. Allow to cool completely before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37502,"Pepper-crusted Steak with Strawberry Zinfandel Sauce and Orange-Mustard Aioli 1/4 cup stone ground mustard 1/4 cup prepared mayonnaise Juice of 1 orange Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 1/2 cups red Zinfandel wine 1/4 pint strawberries, cleaned and halved 1/2 cup orange-flavored liqueur 1/4 cup beef stock 1 tablespoon honey 2 (4 to 6-ounce) strip steaks 3 tablespoons freshly cracked black peppercorns 3 tablespoons olive oil, divided 1 head frisee lettuce, torn into bite-size pieces 1/2 red onion, thinly sliced 6 grape tomatoes, halved 1 Granny Smith apple, cored, and julienned 2 radishes, thinly sliced Juice of 1/2 a lemon Instructions: Preheat the oven to 350 degrees F.
Blend the mustard, mayonnaise, 1/4 of orange juice, and salt, and pepper, to taste in a food processor or blender.
In a saucepan, combine the wine with the strawberries, orange-flavored liqueur, beef stock, and honey. Bring it to a simmer over medium heat, and cook until its reduced by half. Pour the mixture into a blender and puree until smooth.
Coat the steaks in black peppercorns and season liberally with salt. Heat 1 tablespoon olive oil in an oven-proof saute pan over medium-high heat and sear the steaks for 2 minutes on each side, then transfer the pan to the oven, and cook for 8 minutes or until desired degree of doneness.
While the steak is cooking, mix together the frisee, red onion, tomatoes, apples, and radishes in a bowl. Whisk together the remaining orange juice, lemon juice, and 2 tablespoons extra-virgin olive oil in a small bowl. Season the dressing with salt, and pepper, to taste. Add the dressing to the salad and toss to coat. Serve the steaks over a bed of the salad and top with the zinfandel sauce and a bit of the aioli. ","[Zinfandel, Pinot Noir, Syrah, Grenache]

" 37503,"Angry Shrimp with Citrus/Spinach salad 1 cup all-purpose flour 1 1/2 tablespoons California chili powder 1 tablespoon gray salt 1 teaspoon freshly ground pepper 2 blood oranges, peeled and sectioned, pith removed 2 tangelos, peeled and sectioned, pith removed 2 grapefruit, peeled and sectioned, pith removed Salt and pepper Extra-virgin olive oil 2 pounds (16 to 20 count shrimp) 4 per person, peeled but with the tail on 6 large cloves garlic, thinly sliced 2 serrano or jalapeno peppers, thinly sliced 1 1/2 cups basil leaves, stemmed and cleaned 1 tablespoon orange, julienned 1 bunch basil, cleaned 3 cups pre-washed spinach, stems removed Instructions: Mix the flour mixture for shrimp: Combine the ingredients and set aside in container. This step can be done the day before dinner. Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil). Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter. Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/cl mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/cl mixture over the prawns. Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 37504,"Roasted Chicken with Lemon, Garlic, and Thyme 1 (6-pound) roasting chicken 4 tablespoons unsalted butter, softened 3 tablespoons minced fresh thyme, plus 1 handful for stuffing 4 cloves garlic, chopped 2 teaspoons fresh lemon zest Salt and freshly ground black pepper 1 lemon, quartered 1 onion, coarsely chopped 3 celery stalks 3 carrots, unpeeled cut into thirds 1 onion cut into quarters 1 cup low-sodium chicken broth 2 teaspoons all-purpose flour Roasted Chicken Variations, recipes follow Instructions: Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry. In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper. Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine. Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper. Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm. Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken. Roasted Chicken Variations: Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey. Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37505,"Larry's Volcano 10 ounces store-bought sausage gravy, such as Chef Mate 2 ounces Italian Sausage, casings removed
One 3-ounce buttermilk biscuit
6 ounces Home-Style Potatoes, recipe follows One 7-millimeter slice sharp Cheddar 1 egg
6 ounces potatoes, peeled and cut 1 tablespoon oil 2 ounces diced onion Instructions: Heat the gravy up, about 4 minutes. Brown the Italian sausage in a skillet until cooked through. Toast the biscuit and top with the Home-Style Potatoes and the cheese. Pour the gravy on top, and sprinkle sausage over the gravy. Cook the egg any style and put it on top.
First boil potatoes until they are soft, about 30 minutes. Drain water, then let cool completely. Fry the potatoes in the oil in a pan until nice and golden. Add onion while they finish cooking.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37506,"Gumbo 2 cups Andouille sausage, cut 1/4-inch thick rounds 1 cup roughly chopped celery 1 1/2 cups roughly chopped onions 2 cups roughly chopped green and/or red bell peppers 2 tablespoons roughly chopped garlic 2 cups diced and drained tomatoes 1 tablespoon Creole seasoning of choice (recommended: J.O. spice seasoning) 1 teaspoon black pepper 1 tablespoon salt 1 tablespoon chopped fresh oregano 1 teaspoon chopped fresh thyme 1 tablespoon hot sauce 6 cups shrimp stock, recipe follows 1 1/2 pounds size 31 to 35 shrimp, peeled and de-veined (save shells for stock) 3 cups select oysters 1/2 pound blue crab claw meat, picked over, or 6 prime soft shell crabs, top shells peeled off, cut up 3 cups fresh or frozen okra, cut into 1/2-inch dice 2 tablespoons sassafras or file powder Roux, recipe follows Shrimp shells from 1 1/2 pounds of shrimp (save shrimp for gumbo) 6 cups water Salt 1 medium onion, chopped 1 cup chopped celery 2 to 3 cloves garlic, crushed 1 cup flour 1/2 cup oil 1/4 cup minced celery 1/4 cup minced onions 2 tablespoons Worcestershire sauce Instructions: In a large gumbo pot, brown Andouille sausage over medium-high heat. Add celery, onions, bell peppers, and garlic and cook until translucent. Add tomatoes and seasonings and cook for a few minutes. Add shrimp stock, reduce the heat, and let it come to a slow boil. Next, add all the seafood (make sure your pot is at a slow boil before you add your seafood). After a few minutes, add okra and cook for 5 minutes. Add sassafras or file and cook over low heat for another 10 to 20 minutes. Add the roux, stirring it into the gumbo until thickened like a light gravy that coats the back of a spoon. Serve with cooked white rice and garnish with white lump crabmeat or cocktail crab claws, if desired. Cover shrimp shells with water in a large pot and bring to a boil. You may have to add more water during the cooking time to maintain the same level of water. Season with salt and add onions, celery, and garlic. After boiling for 30 minutes to 1 hour, strain stock and discard solids. Mix the flour and oil together well in a large saute pan. Place on stove and cook over medium heat for 30 to 45 minutes or until dark brown. When you take the pan off the heat, add celery, onion, and Worcestershire sauce while the roux is hot. Let stand off the heat until the mixture in the gumbo pot has finished cooking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37507,"Avocado Crme Br?le One 14-ounce can sweetened condensed milk 3 ripe avocados, peeled and pitted (about 1 1/2 pounds) Zest of 1 lime, plus 1 tablespoon juice 4 teaspoons sugar Instructions: Process the sweetened condensed milk, avocado, lime zest and juice in a food processor, scraping the sides as needed, until completely smooth, 4 to 5 minutes. Divide the mixture among four 5-ounce ramekins and smooth the tops so they are flat. Refrigerate until cold and set, about 1 hour. Sprinkle each ramekin with 1 teaspoon sugar. Melt the sugar with a handheld kitchen torch until golden and caramelized. Allow the sugar to cool and harden, 3 to 4 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 37508,"Beef and Vegetable Wontons 1/2 small head savoy cabbage 1 cooked burger (3 ounces), crumbled 3 scallions (white and green parts), minced 1 large carrot, minced 1 clove garlic, minced 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 80 wonton wrappers Grapeseed oil, to fry Instructions: Remove the tough inner core from the cabbage and discard. Mince the leaves. You should have about 1 1/4 cups of cabbage when done.
Add the cabbage, meat, scallions, carrots, garlic, salt and pepper to a deep bowl. Stir with a fork to mix well.
Lay 6 wonton wrappers on a counter or cutting board. Fill a small bowl with cold water, and keep it nearby. Spoon 1/2 teaspoon of the filling into the center of each wrapper. Using your finger, dab the edges of the wrappers with a bit of water. Fold the wrappers in half to form a triangle, and press the edges to seal them closed. Fold the tips of the longer edges together, tucking one underneath. Lay the formed wontons flat on a parchment-lined baking sheet. Repeat with the remaining filling and wrappers.
Fill a skillet with 1 inch of oil. Heat over medium heat until shimmering. Add the wontons in batches, being careful not to crowd the pan. Fry until deep golden on the bottom, 2 to 3 minutes. Turn, and cook until golden on the other side, 2 to 3 minutes more. Transfer to a paper towel-lined plate to drain. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37509,"Hungarian Crepes: Palacsinta 3 eggs 1 1/4 cups all-purpose flour 1 cup milk 1 teaspoon sugar Pinch salt 1 cup carbonated water Butter, for cooking pancakes Instructions: Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours. Stir in the carbonated water at the last moment, just before cooking the pancakes. Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan. Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake. Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries. ","[Burgundy, Riesling, Gewrztraminer, Pinot Grigio]" 37510,"Creme Brulee French Toast 2 1/2 cups pecans 1 cup hazelnuts 1 cup brown sugar 1/2 cup dark corn syrup
1/2 cup granulated sugar
One 5-ounce can evaporated milk
2 tablespoons unsalted butter 1 pear, cored and sliced into thin wedges
1/2 cup creme de cocoa liqueur 3 cups heavy whipping cream 2 tablespoons granulated sugar
1 teaspoon vanilla extract 6 large eggs 1/2 cup French vanilla creamer
1/2 cup hazelnut liqueur
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Eight 1-inch-thick slices rustic country white or Italian bread 1 tablespoon unsalted butter Instructions: For the nut crust: Preheat the oven to 350 degrees F. Spread the nuts on separate baking sheets and toast until browned and fragrant, about 10 minutes. Rub the hazelnuts in a clean dishtowel to remove the skins. Allow the nuts to cool completely. Add the hazelnuts to a food processor and pulse a few times to chop. Add the pecans to the hazelnuts and pulse until finely chopped. Transfer to a plate. For the caramel sauce: Combine the brown sugar, corn syrup, granulated sugar and evaporated milk in a saucepan over medium heat. Bring to a boil while whisking frequently, especially as it gets close to boiling. Boil, whisking frequently, for 2 minutes. Let cool. For the sauteed pears: Melt the butter in a saute pan over medium heat. Add the pear and cook gently until lightly browned. Add the creme de cocoa, using caution as the liqueur may flame briefly and then go out as the alcohol burns off. Cook down until the sauce becomes thick, about 5 minutes. For the fresh whipped cream: Combine the cream, sugar and vanilla in a large bowl and beat with an electric mixer until stiff peaks form. For the batter: Whisk together the eggs, creamer, hazelnut liqueur, vanilla and cinnamon in a bowl. Dip 2 slices of the bread in the batter, turning to coat. Lay the battered bread on the nuts and coat both sides of each slice, pressing down firmly so they adhere. Repeat with the remaining bread. Heat the butter in a skillet over medium heat. Working in batches, add the coated bread and cook until crisp and golden, 4 to 5 minutes per side. To plate: Place 2 pieces of French toast on each plate and top with some sauteed pears, a generous drizzle of caramel sauce, whipped cream and more caramel sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 37511,"Baked Alaska 3 cups chocolate mousse, recipe follows 1/2 cup coffee liqueur 1 regular sized pound cake or angel food cake 2 cups favorite vanilla ice cream 1 pint fresh strawberries, leaves removed, sliced 4 egg whites 1/2 cup granulated sugar 6 ounces semisweet chocolate 3 tablespoons butter 1 teaspoon vanilla extract 2 tablespoons water, plus 3 tablespoons 3 egg yolks 3 tablespoons sugar, plus 4 tablespoons 3 egg whites (best whipped at room temperature) 1/4 teaspoon cream of tartar 1/2 cup heavy cream Instructions: In a 2-quart bowl, fold the coffee liqueur into the chocolate mousse. Slice the cake into 1/2-inch thick slices. Line a 3-quart stainless steel mixing bowl with plastic wrap. Line the inside of the 3-quart plastic-lined bowl with one layer of the sliced cake. Then spread a layer of the chocolate mousse on the sliced cake. Then place a layer of the sliced strawberries on the chocolate mousse. Then layer a spoonful of soft ice cream. Keep repeating the layers until the bowl is filled to the top. Wrap the top of the bowl with plastic and freeze for 45 minutes to an hour, until the mousse has set. When you are ready to serve, make the meringue by whisking the egg whites. When the egg whites are half way whipped, begin to rain in the sugar. Keep mixing until whites form a soft peak. To unmold the layered cake, remove the top piece of plastic wrap. Place the serving plate upside down on the top of the bowl. Flip and remove the bowl. Remove the plastic that lined the bowl and spread the meringue over the whole exposed cake layer. Use a blowtorch to caramelize the meringue to a light golden color. Slice the dessert in wedges like a pie and serve. In a stainless steel bowl over a double boiler, melt together the chocolate, butter, vanilla, and the 2 tablespoons of water. Remove from heat when melted. In a separate stainless steel bowl over a double boiler, whisk together the egg yolks, the 3 tablespoons of water and 3 tablespoons of sugar. Whisk until it thickens and doubles in size. Be sure to not let the egg yolks cook onto the sides of the bowl. You must constantly stir the egg yolk mixture when the bowl is placed over heat. Place the egg yolk mixture bowl in a ice water bath to cool, and bring down mixture to room temperature. Once it is cooled, fold the egg yolk mixture into the chocolate mixture. In a third bowl, whisk the egg whites, cream of tartar, and the 4 tablespoons of sugar together until stiff peaks form. Fold the egg whites into the chocolate mixture. Be careful to not overmix the mixture and break down the fluffiness of the peaks. In a fourth bowl, whisk the heavy cream until soft peaks form. Fold the whipped heavy cream into the chocolate mixture, again being careful to not over mix and break down the whipped ingredients. Refrigerate for an hour before use. Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight. Propane gas torches should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to \finger tight\ when finished using the torch. Children should never use a propane gas torch without adult supervision. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 37512,"Szechuan Vegetable Stir-Fry 3 tablespoons canola oil 1 red bell pepper, julienned 1 green bell pepper, julienned 1 yellow bell pepper, julienned 1/2 cup red onion, julienned 1 cup thickly cut yellow squash (half-moon slices) 1 cup thickly cut zucchini (half-moon slices) 1 baby eggplant, cut into chunks 1 clove garlic, minced 1 to 2 tablespoons peeled and minced ginger 1/4 cup sesame oil 1/2 cup teriyaki sauce (average 2 grams sugar per serving) 1/2 cup canned straw mushrooms 3 cups sliced bok choy 2 cups fresh bean sprouts 1/3 cup sliced bamboo shoots 1 teaspoon garlic powder 1/2 teaspoon fresh ground black pepper 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper, optional 1/2 cup snow peas 1/2 cup kimchee, optional, for garnish (spicy hot Chinese marinated cabbage) Instructions: Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly. In a wok or large saute pan, heat canola oil over high heat to almost smoking. While stirring constantly, 1 at a time, add in the peppers and onions, followed by the squash, zucchini, eggplant, garlic, ginger, sesame oil, and teriyaki sauce. Cook for about 2 minutes and then add in the remaining ingredients and seasonings, except for the snow peas. Cook about 2 minutes more. Stir in snow peas when done and remove from heat. Serve immediately garnished with kimchee, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37513,"Chocolate and Peanut Granola 1/4 cup best quality cocoa 4 1/2 cups rolled oats 1 cup sunflower seeds 3/4 cup white sesame seeds 3/4 cup apple compote or applesauce 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/3 cup brown rice syrup or rice malt syrup 1/4 cup clover honey or other runny honey 3/4 cup light brown sugar 2 cups raw peanuts 1 teaspoon kosher salt 2 tablespoons canola oil or sunflower oil Instructions: Preheat oven to 310 degrees F. Mix everything together very well in a large mixing bowl. Spread the mixture evenly in 2 baking tins and bake for 40 minutes to 1 hour, turning over half-way through baking. Allow to cool and store in an airtight container. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 37514,"Soubise Sauce 1 tablespoon unsalted butter 1 large yellow onion, diced small Kosher salt and freshly ground black pepper 1 pint heavy cream 1/2 cup finely grated Gruyere 1/2 cup finely grated Parmesan 1 teaspoon Worcestershire sauce 1/4 teaspoon freshly grated nutmeg 8 \grates\ lemon zest (about 1/2 teaspoon) Instructions: Cook the onion: In a medium saute pan, combine the butter and onions with 2 tablespoons water and a generous pinch of salt over medium-low heat. Cook, stirring occasionally, until tender, 8 to 10 minutes. (There should be little liquid in the pan and the onion should not be browned.) Make the cream base: In a saucepan, add the cream and warm over medium heat. Allow the cream to come to a boil and reduce slightly, 2 to 3 minutes. Add the Gruyere and Parmesan and let melt a little. Add the Worcestershire, nutmeg, lemon zest and salt and pepper to taste. Whisk the ingredients together in the pan and let it cook until the cream thickens, 2 to 3 minutes. Pour the cream base over the onions and bring to a simmer. Remove from the heat, then stir and let the mixture rest for 2 to 3 minutes. Taste for seasoning. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 37515,"Slate's New Mexico Steak Fingers 24 ounces skirt steak, cleaned and trimmed Salt and freshly ground black pepper 1 cup buttermilk 1 quart vegetable oil 2 cups all-purpose flour 2 ounces vegetable or olive oil 1 small onion, diced 1 clove fresh garlic, chopped 1 teaspoon salt 1 poblano pepper, seeded and chopped 6 tomatillos, peeled and quartered 1/2 stick butter 1/2 cup all-purpose flour 1 cup milk 1 pound cheddar cheese, grated Salt and pepper Instructions: Steak Fingers: Cut the steak into 1/3 to 1/4-inch strips. Season with salt and pepper. Place the steak in the buttermilk and marinate in the refrigerator for 2 hours. While the steak is marinating, make your sauces. Green cl Sauce: Heat a medium size saucepan over medium-high heat. Add the oil. When the oil is hot, add the onions and garlic and saute for a few minutes. Add salt, poblano and tomatillos and cook for about 5 minutes, or just until the peppers begin to soften. Transfer to a blender and puree until smooth. Return to the pan and simmer over low heat for 10 minutes. Season, to taste, with salt and pepper. Keep warm. Cheese Sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk well. Cook over low heat for 5 minutes, stirring constantly. Whisk in the milk and bring to boil. Over low heat, whisk in cheese until it is all melted. Remove from the heat and season with salt and pepper, to taste. Keep warm. Heat the oil in medium to large heavy bottom casserole to 350 degrees F. Dredge the steak fingers in flour and place into hot oil. Fry for 4 minutes, or until golden brown. Remove to a paper towel lined plate and season with salt and pepper. Spoon cheese sauce onto a plate. Place steak fingers in a pile and spoon green cl sauce on top. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 37516,"Marinated Chicken 4 medium (4- to 6-ounce) skinless, boneless chicken breasts 1/4 cup fish sauce 1/4 cup soy sauce 2 tablespoons fresh lime juice 2 tablespoons canola oil, plus more for brushing 2 tablespoons dark brown sugar 1 tablespoon hot cl-garlic paste 1 teaspoon sesame oil 4 scallions, thinly sliced, greens and whites kept separate One 1-inch piece ginger, grated 1 tablespoon toasted sesame seeds Instructions: Butterfly the chicken breasts using a sharp knife, then lightly pound to an even thickness. In a large glass bowl, whisk together the fish sauce, soy sauce, lime juice, canola oil, brown sugar, cl-garlic paste, sesame oil, scallion whites and ginger until combined. Add the chicken and turn to coat in the marinade. Cover and let marinate in the refrigerator for at least 2 or up to 4 hours. Preheat a grill or grill pan over medium-high heat until hot. Remove the chicken from the marinade and transfer to a paper towel-lined baking sheet. Use paper towels to dab off some of the marinade. Brush the grill with canola oil, then grill the chicken until fully cooked, 3 to 5 minutes per side. Transfer the chicken to a platter and garnish with the scallion greens and sesame seeds. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37517,"Blueberry-Lime Jam 2 pounds blueberries, stems discarded 1 cup sugar 4 teaspoons grated lime zest, plus 1/4 cup fresh lime juice (from 2 to 3 limes) Pinch of salt Instructions: Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes. Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour. Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 37518,"Kids Can Make: Popovers with Mixed-Berry Sauce Baking spray with flour 1 cup whole milk 3/4 cup all-purpose flour 3 large eggs, lightly beaten 1 teaspoon pure vanilla extract Kosher salt 3 tablespoons unsalted butter, melted 1/4 teaspoon baking powder 1 cup frozen mixed berries 2 tablespoons granulated sugar* (See Cook's Note) 1 tablespoon confectioners' sugar, for dusting, optional* (See Cook's Note) Instructions: Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray and set aside. Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup per muffin). Bake until the popovers are puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through. While the popovers are baking, bring the berries, 1/2 cup water and granulated sugar to a simmer in a small saucepan over medium heat. Cook until the berries are juicy and soft and the liquid is reduced and thickened, about 10 minutes. Remove from the heat and cover to keep warm. When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates and garnish with a dollop of the sauce and a dusting of confectioners' sugar if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 37519,"Parmesan Chicken 4 to 6 boneless, skinless chicken breasts 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 extra-large eggs 1 tablespoon water 1 1/4 cups seasoned dry bread crumbs 1/2 cup freshly grated Parmesan, plus extra for serving Unsalted butter Good olive oil Salad greens for 6, washed and spun dry 1 recipe Lemon Vinaigrette, recipe follows 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 Instructions: Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and 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 and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the 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 saute 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. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37520,"Dot's Chicken Wings 2 cups flour, or enough to cover Pinch Accent Pinch salt Pinch black pepper Pinch garlic powder Pinch paprika Pinch beef base (powdered beef stock) 1 pound chicken wings Oil to cover for frying Packaged yellow rice Pinch paprika Pinch black pepper Pinch salt 1 egg, beaten with fork 1 pound frog legs 2 cups flour, or enough to coat 1/4 cup vegetable oil 1/2 cup white cooking wine 1 medium garlic clove, minced Instructions: Add seasonings to flour. Roll chicken wings in mixture. Preheat oil in deep fryer to 375 degrees. Add floured chicken wings and cook for approximately 10 minutes until golden brown. Prepare rice according to package directions. While rice cooks, add seasonings to egg. Cover frog legs in egg mixture, and then roll in flour. Preheat vegetable oil in frying pan on a medium flame. Place coated frog legs in pan and brown, uncovered. When finished, pour off the extra oil, leaving frog legs in pan. Add cooking wine and garlic to pan, cover and simmer for 30 minutes. Serve on top of rice with pan juices poured on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37521,"Grilled Summer Squashes with Chow-Chow Chimichurri 2 summer squash, sliced on the bias 1/4 cup olive oil
Kosher salt and freshly ground black pepper
Chow-Chow Chimichurri, recipe follows 1 large green tomato, sliced 1 cup extra-virgin olive oil
2 tablespoons cane vinegar
1/2 lemon, juiced
1/2 cup fresh basil leaves, chopped
1/2 cup fresh garden herbs (parsley, cilantro, sage), chopped
2 teaspoons crushed red pepper flakes
Kosher salt and freshly ground black pepper
Instructions: Preheat a grill for cooking over medium-high heat. Add the squash to a bowl and drizzle with the olive oil. Sprinkle with some salt and pepper and toss to coat. Grill the squash until tender and nice grill marks appear, 4 to 5 minutes per side. Transfer to a platter and drizzle with the Chow-Chow Chimichurri. Preheat a grill for cooking over medium-high heat. Grill the tomato slices, until nice grill and char marks appear, 3 to 4 minutes per side. Let cool enough to handle, then chop. Combine the olive oil, vinegar, lemon juice, basil, herbs and red pepper flakes in a medium bowl and whisk to combine. Add the chopped green tomato and stir to incorporate. Season to taste with salt and pepper. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 37522,"Traditional Poached Salmon 1 teaspoon olive oil Four 4- to 6-ounce fillets salmon
Sea salt and white pepper
2 lemons, 1 halved and 1 cut into wedges
1 bottle dry white wine, such as pinot grigio
Fresh parsley, for garnish
Instructions: Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside. Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes. Serve garnished with the lemon wedges and parsley. ","[Pinot Grigio, Sauvignon Blanc, Riesling]" 37523,"Molded Ice Sculpture Water Fresh edible flowers (example: small sunflower) Fresh edible leaves Flexible silicone molds Water bottles (empty) Instructions: Making an ice sculpture is very easy if you use this method. The molds I used are decorative and easy to unmold because they are flexible. All you are doing in this recipe is freezing water. Select flexible silicone molds to create the sculpture base and cake stand. I used 3 molds. For the sculpture base, I used a small sunflower and centered it in the mold (place flowers upside down). When the flower is in place, fill the mold 1/3 full with water. Place the mold in the freezer. If all of the water is added at this time, the flower will float to the top. When the water has frozen, remove the mold from the freezer and add more water so the mold is 2/3's full. Return the mold to the freezer. The mold must be filled in stages to keep the previously frozen ice from floating to the top of the mold. When the additional water is frozen, remove from the freezer, fill the mold with water and return to the freezer. Repeat these steps using the other molds and use any flowers or fresh leaves to decorate your sculpture. Apply the same technique to plastic water bottle that has been cut to size. This can be the column that supports the other ice bases. When all of the pieces have been frozen, use a box grater or a wood plainer to flatten the surface of the mold. It is especially important to flatten the spot where 2 pieces are joined together. Sprinkle a little of the ice shaving on the spot. Wet with a little water and immediately \glue\ 2 pieces together. Put the whole sculpture back in the freezer until ready to use. When the entire mold is frozen, it is ready to be displayed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37524,"Hoisin Marinated Grilled Chicken 2 Cornish game hens, halved 1 cup hoisin sauce 2 cups red wine 1/2 bunch scallions, chopped 1 tablespoon fresh ginger, chopped 2 teaspoons minced garlic 1 tablespoon sesame oil Instructions: Place the hens in a baking dish. Mix the red wine, scallions, ginger, garlic and sesame oil together in a bowl and pour the marinade over the hens. Cover and refrigerate the hens for 1 to 2 days. Preheat grill to medium heat. Place the hens on the grill bone side down and grill, covered, about 10 minutes. Gently turn them over and continue grilling for another 10 to 15 minutes or until the juices run clear. Let the hens rest for 5 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 37525,"Roasted Red Pepper Hummus in Cucumber Cups 1/2 cup diced jarred roasted red bell peppers 1 tablespoon tahini (sesame seed paste) 2 teaspoons fresh lemon juice (from 1/2 small lemon) 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt, plus extra to season Pinch cayenne pepper, optional One 15-ounce can cannellini beans (white kidney beans), rinsed and drained 1 large clove garlic, peeled 2 hothouse cucumbers, ends trimmed Fresh parsley, cilantro or mint leaves Instructions: For the hummus: In a food processor, combine the peppers, tahini, lemon juice, cumin, salt, cayenne pepper if using, beans and garlic. Blend until smooth, scraping down the sides of the bowl if needed. Season with salt if needed. Transfer the hummus to a small bowl. Run the tines of a fork down the length of each cucumber several times, turning to make ridges about 1/8-inch deep in the skin all the way around. Cut cucumbers crosswise into 1-inch rounds, for a total of at least 12. Using the smaller end of a melon baller or a round measuring spoon, scoop out the center of each cucumber round to form a hollow. Use a small spoon to fill each cup with hummus, mounding slightly over the top. Tuck a small fresh parsley, cilantro or mint leaf into the side of the filling as a garnish. Arrange the cups on a platter and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37526,"North Indian Baked Stuffed Potatoes 4 medium or 2 large baking potatoes 1 cup chopped onions 3/4 cup diced carrots 2 tablespoons vegetable oil or ghee 3/4 cup chopped red or green bell pepper (1 medium) 1 teaspoon ground coriander seeds 1/2 teaspoon turmeric 1/8 teaspoon ground cardamom Pinch of ground cloves 4 ounces cream cheese, at room temperature Salt and freshly ground black pepper to taste Spicy Yogurt Sauce (see below) Instructions: Scrub the potatoes and bake them in a 400 degree oven for one hour or until done. While the potatoes are baking, prepare the filling. Saute the onion and carrots in the oil or ghee until they are tender, for about 10 minutes. Add the bell pepper and spices and continue to saute for another minute or two, stirring. Add a little water to the pan to prevent sticking, cover it, and cook for another 5 minutes, or until the bell pepper is just tender. Stir in the cream cheese and add salt and pepper to taste. Set aside. When the potatoes are baked and cool enough to handle, make a lengthwise cut in the top of each one and scoop out a least half of the contents. If you are using large potatoes, cut them in half lengthwise and scoop them out, leaving about 1/2 inch of potato clinging to the skin. Mash the scoopedout potato and then add it to the vegetablecream cheese mixture. Lower the oven heat to 350 degrees. Fill the potato shells with this mixture and place them in an oiled baking dish. Cover with foil and bake for 20 minutes. Serve topped with Spicy Yogurt Sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37527,"Salt-Crusted Tuna 1 lemon, zested 1 tablespoon freshly chopped dill leaves 1 tablespoon olive oil 2 cups coarse salt 1 1/2 pounds tuna tenderloin Instructions: In a small bowl, add the lemon zest, dill and olive oil and combine well. Rub the tuna with the mixture and marinate, covered, in the refrigerator for 1 hour. Preheat oven to 450 degrees F. Place 2 cups of the salt on a baking tray. Lay 1 side of the tuna in the salt and place in a very high oven or on a grill and bake for 15 to 20 minutes for medium-rare to medium, or longer if desired. All sides should be seared and the inside of tuna should be rare. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37528,"Shortcake 2 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 1 tablespoon sugar 2 tablespoons butter 2 tablespoons shortening 3/4 cup half and half Melted butter to brush shortcakes Berries Ice cream or whipped cream Instructions: Heat oven 450 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 37529,"Tomato Aspic with Pineapple Sauce One 3-ounce package lemon Jell-O 1 cup boiling water 3/4 cup stewed tomatoes or canned plum tomatoes, broken up 1/2 small onion, grated or finely minced to yield 1 tablespoon pulp 1/4 cup tomato puree 1/4 cup tomato juice Oil for greasing the mold 1 tablespoon freshly squeezed lemon juice 1/2 cup mayonnaise 1 tablespoon pineapple juice 1/2 cup crushed pineapple (canned is best), drained Instructions: In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate. To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with the aspic. *Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 37530,"Farro, Roasted Beet and Goat Cheese Salad 8 ounces baby red beets with greens 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
10 sprigs thyme
2 cloves garlic, unpeeled
1/3 cup pistachios
2 tablespoons unsalted butter
1 cup Italian pearled farro, rinsed and drained
1/4 cup red wine vinegar
4 ounces goat cheese, crumbled.
Instructions: Preheat the oven to 425 degrees F. Cut the greens off the beets and slice them into 1/2-inch pieces; reserve. Trim and discard the beet stems. Combine the beets, 2 tablespoons of the oil, 1 teaspoon salt, some pepper, 5 of the thyme sprigs and the garlic cloves on a baking sheet. Cover with foil and roast for 30 to 35 minutes, until easily pierced with a paring knife. Set aside to cool completely. Meanwhile, toast the pistachios in the oven for 5 minutes. Let cool. Melt the butter in a medium saucepan or lidded deep skillet over medium heat. Add the farro and toast for 2 minutes--the color will darken slightly and the farro will acquire a nutty fragrance. Add 2 cups water, 1 teaspoon salt and the remaining 5 thyme sprigs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes, or until al dente (cooked but still firm to the bite). Drain the farro well and pour into a serving bowl. While the farro is still hot, add the beet greens, tossing to allow the heat to wilt the greens. Set aside to cool completely. With a paper towel, remove the skins from the beets. Quarter the beets and add them to the bowl with the farro. Fold in the toasted pistachios. Squeeze the roasted garlic into a small bowl. Mash with a fork and season with salt and pepper. Add the vinegar and then whisk in the remaining 2 tablespoons olive oil. Adjust the seasoning as desired. Pour the dressing over the salad and toss gently to combine. Top with the crumbled goat cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 37531,"Pumpkin Pastries Sour cream pastry, recipe follows 6 ounces cream cheese 1/4 cup pumpkin puree, fresh or canned 1 large egg 1/2 cup brown sugar 1/2 teaspoon finely grated orange zest 1/2 cup unsifted powdered sugar 1/2 teaspoon ground cinnamon 2 cups unsifted all-purpose flour 1/8 teaspoon salt 8 ounces (2 sticks) unsalted butter, chilled and cut into 1/4- inch slices 1/2 cup sour cream Instructions: Divide the pastry into 3 (5-inch) squares about 5/8 inch thick. Wrap in plastic and refrigerate until cold and firm, at least 4 hours. To make the filling, process all of the filling ingredients in a food processor bowl until mixture is smooth and blended. Remove 1 pastry square from the refrigerator. Set a side for 10 minutes before rolling it. On a floured work surface, roll the pastry into a rectangle until less than 1/8-inch thick. With a ruler and a pastry wheel, trim the ragged edges and then cut the pastry into 3-inch squares. Lay the pastry squares across the top of an un-greased 12-cup miniature muffin pan, each cup measuring 1 1/2 inches across and 3/4 inch deep, centering each square over one cup. Spoon 1 heaping teaspoon of filling on each square, then bring opposite corners to the center and press lightly to seal. This process will also ease the pastry into each cup. Refrigerate for at least 30 minutes. Roll and shape the remaining pastry squares in the same fashion. Adjust rack to lower third of oven and preheat to 375 degrees F. Bake 2 or 3 pans at a time for about 20 to 25 minutes or until pastries are light brown. Remove pan from oven to a wire rack for about 10 minutes. Remove pastries from pan to a wire rack to cool completely. Sift powdered sugar and cinnamon together and sprinkle pastries before serving at room temperature. If not serving the same day, stack the pastries in airtight plastic containers and freeze for up to 2 weeks. To serve, reheat to freshen in a 325 degree preheated oven for about 7 to 12 minutes or until warm, cool slightly, and decorate with powdered sugar and cinnamon. Put the flour and salt in a 3-quart bowl, and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough as recipe directs. Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days. The dough can be frozen for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37532,"Summer Pudding with Rum Whipped Cream 1 pint fresh strawberries, hulled and sliced 1 1/2 cups sugar
3 half-pints fresh raspberries, divided 2 half-pints fresh blueberries 2 tablespoons framboise (raspberry brandy) 1 loaf brioche or egg bread (1 to 1 1/2 pounds) 1 cup (1/2 pint) cold heavy cream 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 tablespoon dark rum Instructions: Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream. 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. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 37533,"Reuben Style Casserole with Pastrami Meatballs, Sauerkraut and Barley 12 ounces ground beef 12 ounces ground pork About 3/4 cup plain breadcrumbs 2 to 3 tablespoons finely chopped fresh parsley 1 tablespoon ground coriander, a scant palmful 1 tablespoon granulated garlic, a scant palmful 1 tablespoon paprika, a scant palmful 1 tablespoon coarse black pepper 1 1/2 teaspoons ground allspice, half a palmful About 1/2 teaspoon cayenne pepper or ground red pepper 1 large egg, beaten Kosher salt Olive oil spray Kosher salt 1 1/4 cups pearled barley 4 tablespoons butter 2 large onions, chopped Ground black pepper 1 pound sauerkraut, rinsed and drained 2 cups grated Swiss cheese (about a 12-ounce brick) 1 cup sour cream 1/3 cup ketchup 1/4 cup pickle relish Instructions: For the meatballs: Preheat the oven to 450 degrees F. In a mixing bowl, combine the beef and pork. Then add the breadcrumbs, parsley, coriander, garlic, paprika, black pepper, allspice, cayenne and egg. Sprinkle with salt. Form into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil and bake to lightly brown, 10 to 12 minutes. For the casserole: Bring a medium pot of water to a boil, salt the water and cook the barley to tender, about 20 minutes. Drain. Meanwhile, melt the butter over medium heat. Add the onions and season with salt and pepper. Cook until golden in color and sweet, stirring frequently, 15 to 20 minutes. In a casserole, combine the barley, onions and sauerkraut. Top with the Swiss cheese and arrange the meatballs in the casserole. Cool and cover for a make-ahead meal. Combine the sour cream with the ketchup and relish. Season with salt and pepper and store in a plastic food storage bag. Bring the casserole to room temp. Preheat the oven to 350 degrees F and bake until the cheese is melted and the casserole is hot throughout. Cut the corner of the baggie, drizzle the dressing over the casserole and serve. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 37534,"Overnight Oatmeal 1 cup steel cut oats 1 cup dried cranberries 1 cup dried figs 4 cups water 1/2 cup half-and-half Instructions: In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours. Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning. ","[Chardonnay, Riesling, Gewrztraminer]" 37535,"Falafel Spiced Turkey Burger 2 tablespoons olive oil, plus more for cooking patties 1/2 yellow onion, finely chopped
Kosher salt and freshly ground black pepper
2 large garlic cloves, minced
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon ground cinnamon
1 large egg
1/2 cup (30 grams) panko breadcrumbs
1 pound ground turkey (93 percent lean, or your preference)
Pinch crushed red pepper
1 bunch fresh cilantro, finely chopped
1/2 cup plain Greek yogurt (any fat level will work) 2 tablespoons tahini
1 clove garlic, finely grated
Zest and juice of 1/2 lemon 1/8 cup chopped fresh mint Kosher salt and freshly ground black pepper Hot sauce, optional
4 brioche buns, potato buns, or pitas 1/4 red onion, thinly sliced
4 leaves romaine, torn in half
1/4 cup torn fresh mint leaves
Instructions: For the patties: Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until soft, 5 to 7 minutes. Add the garlic, coriander, cumin and cinnamon and cook until fragrant, another minute. Remove from the heat and let cool slightly. Meanwhile, combine the egg and breadcrumbs in a large bowl. Add the turkey, spread it out, and sprinkle it evenly with 3/4 teaspoon salt, a few turns of black pepper, the crushed red pepper, cilantro and the slightly cooled onion mixture and use your hands to mix to combine. Do not overmix. Form into 4 balls, then flatten the balls into patties (make the patties bigger in diameter than you ultimately want them since they'll shrink while cooking\u2014about 4 inches is good. If you're forming these in advance, place them on a parchment-lined baking sheet, cover with plastic wrap and refrigerate until ready to cook. Heat a large skillet with a thin layer of olive oil over medium-high heat. Sprinkle both sides of the patties with salt and pepper and cook until browned and the patties have an internal temperature of 160 degrees F, about 5 minutes on each side. For the tahini yogurt sauce: Stir together the yogurt, tahini, garlic, lemon zest and juice in a bowl until smooth and spreadable. Stir in the mint and season with salt and pepper and hot sauce, if using. For serving: Toast the buns in the skillet used for the patties, adding a little more olive oil as needed, until they get lightly browned and crisp around the edges. Assemble the burgers with a slathering of tahini yogurt sauce, a little pile of onions, a leaf of romaine and a couple of torn fresh mint leaves. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37536,"Creamy Chive and Horseradish Sauce Kosher salt and freshly ground black pepper 1 bunch chives, roughly chopped (about 3/4 cup) 1 cup sour cream 1/3 cup prepared horseradish, drained Instructions: Bring a small pot of salted water to a boil. Add the chives and cook until bright green and tender, about 3 minutes. Drain and rinse under cold water until cooled. Gently squeeze the water out of the chives. Put the chives, sour cream, horseradish, 1 1/4 teaspoons salt and 1/4 teaspoon pepper in a blender and blend until smooth. ","[Chardonnay, Riesling, Gewrztraminer]" 37537,"Butterscotch Crme Br?le with Pink Peppercorn Whipped Cream and White Chocolate Sea Salt Popcorn 2 cups white chocolate chips 1 tablespoon coconut oil 4 cups popped popcorn Smoked sea salt, for sprinkling 4 cups heavy cream 1 tablespoon instant espresso powder 1 tablespoon vanilla bean paste 6 large egg yolks 1 cup sugar 8 cups hot water 1 cup heavy cream 1 tablespoon freshly cracked toasted pink peppercorns Instructions: Preheat the oven to 325 degrees F. For the white chocolate popcorn: Set up a double boiler. Add the white chocolate and stir to melt. Whisk in the coconut oil, then set aside to cool. Place the popped popcorn onto a sheet pan lined with a silicone mat. Pour the white chocolate evenly over the popcorn and sprinkle with smoked sea salt. Place into the freezer to chill for at least 10 minutes, or until the chocolate is set. Remove from the freezer and break into pieces. For the butterscotch crme br?le: In a medium saucepan, add in the heavy cream, instant espresso powder and vanilla bean paste. Bring to a light simmer for 15 minutes. Take off the heat and cool for 15 minutes. In a non-reactive bowl, whisk together the egg yolks and 1/2 cup of the sugar until combined and lighter in color. Slowly add in the heated cream mixture, whisking constantly. Pour the mixture into twelve 8-ounce ramekins. Place the ramekins into a large roasting pan and fill the roasting pan with the hot water, making sure not to get the crme wet. Bake until the crme is set and just a teensy bit jiggly, 40 minutes. Place into the fridge for at least 2 hours to cool. If storing longer (up to 2 days) tightly wrap each ramekin to ensure freshness. Take the crme out of the fridge for at least 30 minutes before serving. Evenly top the ramekins with the remaining 1/2 cup sugar. Using a br?le torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crispy top that will only get crispier for the next 5 minutes, so be sure to wait a couple more. For the pink peppercorn whipped cream: Whip the cream with a hand mixer until soft peaks form. Stir in the pink peppercorns. Serve immediately topped with the pink peppercorn whipped cream and white chocolate sea salt popcorn. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37538,"Garlic, Lemon, and Herb Rubbed Legs 1/3 cup canola oil, plus oil for grate 2 tablespoons grill seasoning 1 tablespoon chopped garlic 2 tablespoons lemon juice 2 tablespoons fresh chopped parsley leaves 2 tablespoons fresh chopped basil leaves 2 tablespoons fresh chopped rosemary leaves 1 1/2 pounds chicken drumsticks Instructions: In a medium bowl stir together all ingredients except the chicken. Reserve 2 tablespoons of the mixture for the grilled flat bread. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight. Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling. Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37539,"Plum Tart 2 cups all-purpose flour 3/4 cup finely chopped walnuts 3/4 cup light brown sugar, lightly packed 12 tablespoons cold unsalted butter (1 1/2 sticks), diced 1 egg yolk 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise Instructions: Preheat the oven to 400 degrees F. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 37540,"Grilled Fennel 3 bulbs fresh fennel Salt and pepper 1/8 cup Balsamic vinegar 1/2 cup extra virgin olive oil Juice of 1/2 orange Juice of 1/2 lemon Instructions: Slice fennel bulb 1/8-inch, use feathery leaves for garnish. Combine for a marinade: Balsamic vinegar, 1/4 cup olive oil, juice of orange and lemon, salt and pepper. Place sliced fennel in marinade for 1 hour. Fry in pan with the remaining 1/4 cup olive oil. Place 4 grilled fennel pieces on plate. Spoon 3 large tablespoons of the D'Abrigini on top of grilled fennel. Garnish with feathery leaves of fennel. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37541,"Charlie's Cinnamon Doughnut Holes 4 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 cup instant mashed potatoes 1 1/2 cups sugar 1/2 teaspoon salt 3 large eggs plus 1 egg white 2 tablespoons ground cinnamon Vegetable oil, for frying Instructions: Combine 1/2 cup water, the butter and vanilla in a medium saucepan; bring to a simmer, stirring to melt the butter. Remove from the heat and stir in the flour, instant potatoes, 1/2 cup sugar and the salt. Return to medium heat and stir until the dough is tight and doesn't stick to the sides of the pan, about 2 minutes. Transfer the dough to a stand mixer or a medium bowl; cool for about 10 minutes. Beat the dough with the paddle attachment on medium-high or with a wooden spoon; add the eggs and egg white one at a time, beating until each egg is fully incorporated before adding the next. Once the eggs are mixed in, beat until smooth and glossy, about 1 minute. Set aside for 1 hour. Combine the remaining 1 cup sugar and the cinnamon in a shallow dish. Place a tall heavy-bottomed pot over medium heat and fill it about one-third of the way with oil; heat until a deep-fry thermometer registers 340 degrees. With a small ice cream scoop, drop heaping teaspoonfuls of dough into the oil (in batches). Fry, turning once, until golden brown, about 6 minutes. Transfer the doughnuts with a slotted spoon to the cinnamon-sugar mixture and roll to coat. Serve warm. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 37542,"Asian Red Cabbage Slaw with Peanuts 2 tablespoons roasted no-salt-added creamy peanut butter 1 tablespoon spicy mustard 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 2 teaspoons peeled and grated fresh ginger 2 teaspoons honey or agave nectar Juice of 1 lime (about 2 tablespoons) 6 cups packed thinly sliced red cabbage (about 1/2 medium head) 1/4 cup thinly sliced fresh basil 2 tablespoons chopped fresh cilantro 3 scallions, green and white parts, thinly sliced on the diagonal 2 to 3 tablespoons roasted unsalted peanuts, chopped Instructions: Whisk together the peanut butter, mustard, sesame oil, soy sauce, ginger, honey and lime juice in a large bowl. Add the cabbage, basil, cilantro and scallions and toss to coat.
Transfer to a platter, sprinkle with the peanuts and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37543,"Strawberry Marzipan Tart 1/3 recipe sugar dough, recipe follows 1/2 pound unsalted butter, slightly softened 1/2 cup sugar 3 eggs 2 tablespoons orange liqueur 2 oranges, zested and finely grated 1 teaspoon almond extract 2 cups ground almonds 1/4 cup currant jelly, melted 2 baskets strawberries, sliced 1/4 inch thick 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy cream Instructions: Preheat the oven to 350 degrees F. On a floured surface, roll the pastry 3/8-inch thick and line a 10-inch flan ring with it. Place the ring on a parchment paper lined baking sheet and chill it until needed. Cream the butter and sugar lightly in an electric mixer; don't let the butter get too soft. Add the eggs and mix lightly. Stir in the liqueur, zest, and almond extract, then mix in the ground almonds. Pour into the chilled pastry shell and bake for 1 hour to 1 hour and 15 minutes, or until the pastry and marzipan are a deep golden brown. Remove the tart from the oven and let cool to room temperature. Brush the top of the tart with the currant jelly. Cover the top of the tart with sliced strawberries arranged in concentric circles or in a flower petal design, making certain the whole top of the tart is covered. Remove the flan ring and transfer the tart to a flat serving platter. Cut into wedges. Sugar Dough: 1 pound unsalted butter, slightly softened 3 1/3 cups (12 ounces) pastry flour 3 1/3 cups (12 ounces) all-purpose flour Pinch salt 3/4 cup (6 ounces) sugar 3 egg yolks 2 to 4 tablespoons heavy cream Cut the butter into large pieces and place the pieces in the bowl of an electric mixer fitted with a paddle or dough hook. Add the pastry and all-purpose flour, salt, and sugar. Mix on low speed until the butter is evenly distributed throughout the flour. Add the egg yolks and cream. Continue to mix on low speed until the dough pulls away from the sides of the bowl. Remove the dough and divide it into 2 pieces. Flatten each piece into a 6-inch round. Wrap in plastic and chill for at least 2 hours or overnight. Use as needed. The dough will remain fresh for 2 or 3 days in the refrigerator; or wrap securely in plastic, then in foil, and it will keep frozen for 2 to 3 months. Note: The dough may also be made in a food processor using the same technique, but make half a batch at a time for best results. To prepare the dough by hand, place the flours, sugar and salt in a large bowl or on a work surface. Mix together. Cut in the butter with your fingertips. Make a well in the center of the flour mixture. Pour in the egg yolks and cream. Using your fingertips, quickly work in the flour until the dough holds together. Form the dough into rounds, wrap it in plastic wrap and chill. Yield: 2 1/2 pounds ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 37544,"Roasted Turkey with Artichoke-Sausage Stuffing 1 pound sweet Italian sausage, casing removed 2 cups sliced mushrooms, button or cremini 1/2 cup chopped yellow onion 2 cloves garlic, minced 2 teaspoons poultry seasoning 1 loaf bread (French or Italian baguette or artisan bread), cut into 1-inch cubes (about 4 to 6 cups cubed) 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup grated Parmesan 1/2 cup freshly chopped parsley leaves 1 1/2 cups reduced-sodium chicken broth, or more as needed 1 turkey (about 12 pounds), giblets removed and discarded Salt and freshly ground black pepper 2 tablespoons freshly chopped thyme leaves 2 tablespoons freshly chopped rosemary leaves Instructions: Preheat oven to 450 degrees F. Place a large skillet over medium-high heat. When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks. Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften. Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth. Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes. Season turkey all over with salt and black pepper. Place turkey in a large roasting pan and season the top and sides with thyme and rosemary. Loosely stuff bread mixture into turkey (place any leftover in a shallow baking dish). Place turkey in oven and immediately reduce oven temperature to 325 degrees F. Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180 to 185 degrees F. Bake extra stuffing alongside for 30 minutes. Let turkey stand 10 minutes before carving. Serve 1/2 of the carved turkey with all of the stuffing. Reserve remaining turkey (about 2 to 3 cups shredded) for the empanadas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 37545,"Hattie's Fried Chicken 1 (3 1/2-pound) chicken, cut into 8 pieces, rinsed and patted dry 1 tablespoon freshly ground black pepper 1/2 tablespoon kosher salt 1 teaspoon garlic powder 1 cups all-purpose flour 1 cup vegetable oil, for frying Instructions: Put chicken in a large baking dish and sprinkle on the pepper, salt, and garlic powder. Refrigerate chicken for 1 hour. Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Remove from the bag and shake off any excess flour. In a large cast iron skillet, heat the oil until shimmering. Carefully drop chicken into the uncovered skillet and fry over moderate heat, turning until golden brown and cooked through, about 30 minutes. Lower the heat if the chicken gets too dark. Remove and drain excess oil on paper towels. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 37546,"Seared Salmon with Spicy Red Pepper Aioli 2 teaspoons minced garlic (2 cloves) 1 tablespoon (canned) chopped chipotle pepper in adobo sauce
1 tablespoon freshly squeezed lime juice
1/4 cup jarred roasted red peppers, seeded and chopped
1 cup good mayonnaise, such as Hellmann\u2019s
Kosher salt and freshly ground black pepper
4 (6-ounce) boneless, skinless, center-cut salmon fillets
Good olive oil
1 lime, quartered, for serving
Instructions: Preheat the oven to 400 degrees F. For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and pure. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside. For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper. Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 37547,"Applesauce-Oatmeal Raisin Cake 1 1/2 cups water test 1 cup old-fashioned oats 1 cup dark raisins 1/2 teaspoons salt 1 cup packed dark brown sugar 1 cup unsweetened applesauce 1/4 cup vegetable oil 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 large eggs 13 by 9-inch baking pan Instructions: Bring the water to a boil in a medium-size saucepan over moderately high heat. Stir in the oats. When the liquid returns to a boil, stir in the raisins and salt. Reduce the heat and simmer 4 to 5 minutes, stirring occasionally, until the oats are soft and the water is absorbed. Remove from heat, stir in the sugar, applesauce, and oil. Cool to lukewarm. Meanwhile, heat the oven to 350 degrees, and grease the pan. Put the flour, baking soda, cinnamon, and nutmeg into a large bowl. Stir to mix well. Stir the eggs into the oat mixture. Add the flour mixture, and stir just until moistened. Spread in the prepared pan and bake 30 to 40 minutes, or until the cake starts to shrink from the sides of the pan and a wooden pick inserted in the center of the cake comes out clean. Place the pan on a wire rack to cool. The cake is good served warm. Or cool completely, cover tightly, and store overnight at room temperature before serving or freezing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 37548,"Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Cooking spray 4 (6-inch) corn tortillas 4 cups shredded lettuce 4 cooked chicken breast halves, cut into 1-inch pieces 1 tomato, diced 1 cup frozen corn kernels, thawed 1 can black beans, rinsed and drained 1/4 cup diced pickled jalapenos Chopped fresh cilantro leaves, to garnish Cilantro-Lime Vinaigrette, recipe follows 1/3 cup chicken broth 2 tablespoons olive oil 2 teaspoons honey mustard 1 teaspoon lime zest 2 tablespoons fresh lime juice 2 tablespoons fresh cilantro leaves, finely chopped Salt and ground black pepper Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray. Brush in cooking spray to coat. Bake 5 to 6 minutes, until golden brown. Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos. Sprinkle cilantro over top to garnish, if desired. Drizzle with Cilantro-Lime Vinaigrette. In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper. Cover with lid. Shake to combine. To serve, drizzle over Chicken Tostada. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 37549,"Spaghetti with Beef, Smoked Almonds and Basil 1 pound (1-inch thick) beef tenderloin steaks *see Cook's Note Kosher salt and freshly ground black pepper 2 teaspoons Herbes de Provence Extra-virgin olive oil for drizzling, plus 1/4 cup 1 pound spaghetti pasta 1 (15-ounce) can diced tomatoes 2 packed cups fresh basil leaves 1 clove garlic, chopped 2 teaspoons fresh lemon juice 1 teaspoon grated lemon zest 3/4 cup chopped smoked almonds 1/2 cup freshly grated Parmesan 1/4 cup chopped fresh basil leaves Instructions: Place an oven rack in the upper 1/3 of the oven. Preheat the oven to 450 degrees F. Place the steaks on a baking sheet and season with salt and pepper. Sprinkle the Herbes de Provence on both sides of the steaks and drizzle with olive oil. Roast for 10 to 12 minutes for medium-well. Let the steaks rest for 10 minutes. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a food processor, combine the tomatoes, basil, garlic, lemon juice, lemon zest, and 1/4 cup olive oil. Process until the mixture is coarsely chopped. Place the cooked pasta, tomato mixture and smoked almonds in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Garnish with Parmesan cheese and chopped basil. Slice the steaks into 1/4-inch thick slices and serve alongside the pasta. ","[Cabernet Sauvignon, Syrah, Barbera, Tempranillo]" 37550,"Fennel Orange Cranberry Sauce 8 ounces frozen or fresh whole cranberries 1/2 navel orange, zested 1 whole navel orange, juiced 1/2 cup sugar 1/2 cup water 1/2 teaspoon fennel seeds Instructions: Combine all ingredients in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook, stirring frequently, until cranberries begin to break down and water evaporates, about 8 to 10 minutes. Remove from the heat and allow to cool before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 37551,"Kale Meets Caesar Salad 1/2 small red onion, thinly sliced 1/4 baguette, cut into 1/2-inch cubes (about 1 1/2 cups) 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons mayonnaise 1 teaspoon red wine vinegar 1/2 teaspoon honey 2 oil-packed anchovies, minced, optional 2 cloves garlic, grated Juice of 1 lemon One 5-ounce container baby kale 1 heart of romaine, chopped 1/4 cup grated Parmesan Instructions: Preheat the oven to 375 degrees F. Soak the red onions in ice water for 10 minutes and then drain. Meanwhile, toss the bread cubes with 1 tablespoon of the oil on a rimmed baking sheet and season with salt and pepper. Toast in the oven until the bread cubes are crisp and golden brown, 8 to 10 minutes. Whisk together the mayonnaise, vinegar, honey, anchovies if using, garlic and lemon juice in a large bowl. Slowly whisk in the remaining 1/2 cup oil. Add the kale, romaine, Parmesan and drained onion to the dressing and toss to combine. Divide the salad among 4 plates and top with the croutons.
","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 37552,"Habanero Salsa 5 habanero chiles, roasted 4 amarillo chiles 3 scallions, finely chopped 1 grapefruit, juiced 1 lime, zested and juiced 1 bunch cilantro, leaves picked and chopped Salt and pepper Instructions: Soak the habanero and amarillo chiles in hot water for approximately 10 minutes. Remove the chiles from the water and scrape and deseed them. Place the chiles into a food processor and add enough of the soaking liquid to cover a quarter of the way. Puree into a fine paste. Place the puree into a bowl and add in the chopped scallions, fruit juices, lime zest, and chopped cilantro. Mix well, season with salt and pepper, and serve warm. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 37553,"Natasha Pogrebinksy's Beef Stroganoff Kosher salt and freshly ground black pepper 2 pounds filet mignon 4 tablespoons unsalted butter
4 cloves garlic, sliced 1/2 cup fresh dill (about 2 sprigs) 1/2 bunch fresh thyme (about 3 sprigs) 2 sprigs fresh parsley
1 sprig fresh rosemary 2 bay leaves
3 large eggs 2 cups all-purpose flour 1 cup potato flour or Idaho potato flakes
2 teaspoons vegetable oil 1 teaspoon unsalted butter 1 pint chanterelle mushrooms 1 pint porcini mushrooms 1 pint royal trumpet mushrooms 1 pint shiitake mushrooms 4 large Spanish or yellow onions, sliced
1 quart beef stock 3 tablespoons sour cream
1 tablespoon heavy cream
4 sour brine pickles or cornichons, thinly sliced
4 to 6 egg yolks Freshly shaved black truffles or truffle oil, such as organic Da Rosario truffle oil
Freshly grated Parmesan Fresh dill, for serving Instructions: For the beef: Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Sprinkle salt and pepper on both sides of the beef and sear it in the skillet on all sides. Add the butter, garlic, dill, thyme, parsley, rosemary and bay leaves to the pan. Transfer the skillet to the oven and roast for 10 minutes. Baste the beef with the collecting juices in the skillet, then continue to cook until the beef reaches a dark brown color, about 10 minutes more. For medium-rare, the beef should feel like a water balloon when you press on it. Allow to rest for 5 minutes before slicing. For the pasta: Combine the eggs, all-purpose flour and potato flakes in a large mixing bowl until fully incorporated. Knead into a ball and let it rest for 10 minutes. On a pasta machine, start rolling out the dough on the thickest setting, gradually working up to setting 6. Cut into 1-inch ribbons. For the mushroom cream sauce: Heat the oil and butter in a second large skillet over medium heat. Add the chanterelle, porcini, trumpet and shiitake mushrooms and the onions and cook until all the moisture is cooked out and the mushrooms begin to caramelize. Add the beef stock, sour cream and heavy cream and simmer until it looks like thick gravy, adding the pasta halfway through, about 10 minutes. Add the pickles. To serve: Slice the beef into 1-inch-thick slices. Add the beef juices from the skillet to the mushroom cream sauce. Plate the mushrooms and pasta in each bowl with 2 slices of beef on top. Top each dish with 1 egg yolk, some shaved truffles, Parmesan and fresh dill. Using a hand torch, melt the cheese to a crispy, melty consistency.
","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 37554,"Kalua Pig with Cavatelli and Chinese Broccoli 1 large sheet banana leaf, about 24-by-12 inches 4 pounds boneless pork butt
1 tablespoon plus 1 teaspoon liquid smoke
1 tablespoon coarse Alaea sea salt (or any coarse sea salt)
Kosher salt
8 ounces dried cavatelli pasta
4 tablespoons unsalted butter
1 cup grated Parmigiano-Reggiano, plus more for finishing
2 tablespoons olive oil
2 large cloves garlic, minced
8 ounces baby Chinese broccoli shoots, or regular Chinese broccoli cut into 1-inch pieces
Instructions: Arrange an oven rack in the middle position and preheat the oven to 325 degrees F. Line a 9-by-13-inch baking dish with 2 large sheets of heavy-duty aluminum foil, about 24 inches each, making a cross on the bottom of the dish. Place the banana leaf on top of the foil cross. Place the pork butt on top of the banana leaf. Drizzle the liquid smoke on top of the pork, then sprinkle the Alaea salt evenly across the top. Pour 1/4 cup water into the side of the pork.
Wrap the pork with the banana leaf. Take the foil from the 2 short sides of the dish and wrap the pork, followed by the foil on the 2 longer sides of the dish. Crimp the foil together to seal the pork. Make sure to wrap the pork tightly to prevent it from drying up during the cooking process.
Roast the pork until tender and moist, about 5 hours.
Let the pork rest at room temperature for about 30 minutes. Open the foil and the banana leaf and shred the pork into medium-size pieces with 2 forks and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Combine 1/4 cup of the pasta water and 1 cup of the shredded pork in a large skillet over medium heat. (Reserve the remaining pork for another use.) Add the pasta and toss to combine. Add the butter and stir to create a creamy consistency. Simmer the pasta and pork until slightly thickened, about 3 minutes, making sure the liquid is not too loose or too dry and adding remaining reserved pasta water as needed. Turn off the heat, toss in the Parmigiano-Reggiano and season with kosher salt.
Add the oil to another large skillet over medium heat. Add the garlic and cook until it starts to brown slightly, about 1 minute. Add the Chinese broccoli and saute until slightly wilted, about 2 minutes, then toss to combine with the pasta.
To serve, divide the pasta among 4 bowls then finish with more Parmesan-Reggiano cheese on top. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 37555,"Tia's Shrimp and Grits 4 slices bacon 1 pound large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter
2 stalks celery, finely chopped
1 large clove garlic, minced
1 small onion, finely chopped
1 small green bell pepper, finely chopped
One 26.45-ounce box strained tomatoes, such as Pomi
1/2 teaspoon seafood seasoning, such as Old Bay Seasoning 2 1/2 cups milk Kosher salt
1 cup grits
1/2 cup shredded Cheddar 3 tablespoons unsalted butter
Freshly ground black pepper 3 green onions, chopped
Instructions: For the shrimp: In a large skillet set over medium-high heat add the bacon and cook until crispy, 4 to 5 minutes, then transfer to a paper-towel-lined plate. Coarsely chop the bacon and set aside. Sprinkle the shrimp with salt and pepper on both sides and add it to the pan. Cook until the shrimp starts to turn pink, then flip and cook the other side until pink, about 2 minutes per side (they do not need to cook all the way through at this point). Set aside. Using the same pan, reduce the heat to medium-low and add the butter, celery, garlic, onions, peppers and 1/4 teaspoon salt. Saute until the onions are translucent, 7 to 10 minutes. Add the tomatoes with their juices, 1/2 cup water and the seafood seasoning. Stir to mix, cover, and cook until the tomatoes break down and the sauce begins to blend together, 10 to 15 minutes, stirring occasionally. Add the shrimp back to the sauce to cook through, 3 minutes. For the grits: In a large saucepan set over medium-high heat, bring 2 1/2 cups water, the milk and 1 1/2 teaspoons salt to a boil. While whisking, slowly add the grits. Keep whisking for about 15 minutes. The grits should be creamy at this point. Add in the cheese and butter and stir until the cheese melts. Season with salt and pepper. To serve, scoop the grits into shallow bowls, then top each with some shrimp mixture, chopped bacon and green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37556,"Peaches and Cream Cheesecake Bars 1 cup almonds, finely chopped 1 cup graham cracker crumbs 1/3 cup unsalted butter, softened 2 (8 oz.) packages cream cheese, softened 1 (14 oz. can) sweetened condensed milk 2 large eggs 1/4 cup lemon juice 1/2 teaspoon almond extract 2 1/2 tablespoons all-purpose flour 1 (8.75 oz. can) peaches, drained pinch of salt Instructions: Preheat the oven to 375F. Spray a 9x13-inch pan with non-stick spray. In a mixing bowl combine almonds, graham cracker crumbs, and butter with fork until combined. Press into the bottom of the pan. Using a handheld or a stand mixer, beat the cream cheese until smooth and no lumps remain. While mixing, add the sweetened condensed milk, eggs, lemon juice, almond extract, and flour. Mix until fully combined. Pour over crust. In a food processor or blender, puree the peaches. Stir in a pinch of salt. Using a tablespoon, drop spoonfuls of the peach puree over the top of the cream cheese mixture. Using a knife gently swirl the peaches through the filling to create a marbled look. Bake for 30 minutes or until the center is set. Remove from the oven and cool to room temperature before transferring to the refrigerator to chill throughout. Cut bars and serve chilled. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 37557,"Easy Chicken Pot Pie 2 teaspoons olive or vegetable oil 1 cup chopped onion 4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups 2 tablespoons all-purpose flour Pinch dried thyme 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon paprika 2 carrots, peeled and chopped 2 celery stalks, chopped 4 medium red potatoes, cut into 1-inch cubes 1 (14 1/2-ounce) can crushed tomatoes 1 cup reduced-sodium chicken broth 1/4 cup dry white wine 1 teaspoon Dijon mustard 1/2 cup frozen corn kernels 1 (9-inch) refrigerated pie crust 1 egg, lightly beaten Instructions: Preheat oven to 425 degrees F. Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute for 2 minutes. Add chicken and saute for 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Transfer stew to a clean 2-quart casserole dish and stir in corn. Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on baking sheet and bake for about 8 to 10 minutes, until crust is golden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37558,"Pork Egg Rolls with Sweet and Sour Sauce 2 tablespoons vegetable oil 1 pound ground pork 1/2 cup minced yellow onions 1 tablespoon chopped garlic 1 pound bok choy, shredded 1/2 pound medium shrimp, peeled, deveined and chopped 1 tablespoon dark sesame oil Soy sauce, to taste 1/4 cup sake 1 tablespoon sugar 1 pound fresh bean sprouts, washed and patted dry 1/4 cup green onions, green part only 20 (6-inch) egg roll wrappers 1 egg, beaten, for egg wash Oil, for frying Essence, recipe follows 1 1/4 cups Sweet and Sour Sauce, 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 1 tablespoon vegetable oil 1/2 medium onion, chopped 1/2 teaspoon grated ginger 1/4 cup finely diced pineapple 1/3 cup rice vinegar 1/4 cup ketchup 2 tablespoons chili garlic sauce (recommended: Sriracha) 1/4 cup sugar 1/4 cup chicken broth 2 teaspoons cornstarch Instructions: Preheat the fryer. In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely. To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done. Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.
Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993. Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly. Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37559,"Shark Fin Punch 12 pieces blue taffy 12 pieces pineapple
12 maraschino cherries with stems
3 cups sugar
23 ounces unsweetened pineapple juice (half of a 46-ounce can)
2 to 3 cups white rum
2 cups pina colada mix
Four .22-ounce packages unsweetened blue raspberry lemonade soft drink mix
One 2-liter bottle lemon-lime soda
Canned whipped cream, for topping
Instructions: Roll out a piece of the blue taffy on parchment with a small rolling pin to about 1/4 inch thickness. (If the candy is too firm to roll, microwave it for 5 seconds and try again.) Cut out a fin shape using kitchen shears. Insert a toothpick into the flat edge of the fin to create an edible shark fin cocktail pick. Repeat with the remaining taffy. Thread a piece of pineapple followed by a maraschino cherry on additional toothpicks. Combine the sugar, pineapple juice, rum, pina colada mix and blue raspberry lemonade soft drink mix in a large beverage dispenser. Mix well to combine. Pour in the lemon-lime soda.
Fill 12 small jars with ice cubes and pour in the punch. Top with a swirl of whipped cream and garnish with a candy shark fin pick in the center and a fruit pick on the side. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 37560,"Bacon and Egg Stir-Fry 6 slices thick-cut bacon, cut into 1/2-inch pieces 2 tablespoons sugar 1 tablespoon sherry vinegar 1 pod star anise 8 large eggs 1 tablespoon Shaoxing wine or dry sherry Kosher salt and freshly ground pepper 3 scallions, thinly sliced, plus more for topping 3 large tomatoes, seeded and cut into 1-inch chunks 1/2 teaspoon sugar 1 teaspoon cornstarch Cooked white rice, for serving Instructions: Make the candied bacon: Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Pour the drippings into a small bowl and set aside; wipe out the skillet. Cook the sugar with 1 teaspoon water in a small saucepan over medium heat, swirling the pan occasionally, until dark amber, about 5 minutes. Stir in the vinegar and star anise; simmer 1 more minute. Stir in the bacon until coated, then spread out in a single layer on a baking sheet to cool; discard the star anise. Make the stir-fry: Whisk the eggs with the wine and a pinch each of salt and pepper in a large bowl until frothy. Heat 2 tablespoons of the reserved bacon drippings in the skillet over medium-high heat, swirling to coat. Add the scallions and cook, stirring, until just tender, about 15 seconds. Pour the egg mixture into the skillet and tilt to spread evenly. Cook until the edges just start setting, then stir rapidly with a rubber spatula until the eggs are almost set, about 1 more minute. Transfer to a plate and wipe out the skillet. Add 1 more tablespoon of the reserved bacon drippings to the skillet, swirling to coat. Add the tomatoes, sprinkle with the sugar and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start breaking down, about 2 minutes. Add the cornstarch and cook, stirring, until the liquid thickens, 1 minute. Fold the scrambled eggs into the tomato mixture. Sprinkle with the candied bacon and more scallions; serve over rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 37561,"Citrus Granite with Crayfish Skewer 1 lemon grass 1 piece ginger, 1 inch piece 3 bags orange tea 1/2 liter water 4 black peppercorns 1 teaspoon hot sauce 2 tablespoons Skane Aquavit 6 skewers 1 boiled potato sliced into thin pieces 1/2 cup cooked crayfish tails 12 small pieces of sharp cheddar cheese Instructions: Bring all ingredients to a boil, except Aquavit. Strain. Add 2 tablespoons Skane Auavit. Place into a glass baking dish. Put into freezer. Take out when solid. Chop up so it looks like crystal. To make skewers, start with a piece of cheese on the skewer and add 1 tail of crayfish, 1 piece of potato and then cheese. Repeat until skewer is full. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 37562,"Fruit Salad with Poppy Seed Dressing 1 cup halved green seedless grapes 1 cup quartered strawberries 1/2 cup blueberries 2 tablespoons sugar 1/4 cup fresh lime juice 1 teaspoon poppy seeds 1/4 cup unsalted pistachios, toasted Instructions: Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 37563,"Asian Burger 2 pounds ground beef 1 teaspoon curry powder 1 teaspoon sugar 2 1/2 tablespoons chopped cilantro 4 teaspoons scallions, cut into 1/8-inch rings 1 cup chopped garlic 2 Thai bird chiles, minced 1 teaspoon cumin powder Salt Pepper 2 bunches scallions, cut into 3-inch long pieces 8 shiitake mushroom caps 1/4 cup teriyaki sauce 4 sesame hamburger buns Instructions: Place the beef in a bowl, add with curry powder, sugar, cilantro, scallions, garlic, chiles, cumin, salt, and pepper, and mix well. Form into 4 (8-ounce) patties. Place patties on grill and grill to desired doneness. Place scallion pieces and shiitake caps on the grill and brush with the teriyaki sauce and grill until well charred. Serve burgers on sesame buns topped with grilled scallion and shiitakes and more teriyaki sauce, if desired. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 37564,"Radonsky for the New Millenium 24 Little Neck clams 1/4 cup flour 1/4 cup seasoned bread crumbs 1 tablespoon Parmesan, grated 1/4 teaspoon kosher salt 1/4 teaspoon fresh pepper 3 tablespoons bacon fat 1 tablespoon chopped fresh parsley Malt vinegar Instructions: Half shell the clams and set them aside. Mix the flour, bread crumbs, Parmesan, salt, and pepper. In a large pan over high heat, render the bacon fat. Sprinkle a generous coating of the flour mixture over all the clams and carefully place them flesh side down, using a spoon, into the fat. Cook for about two minutes and remove to serving plates flesh side up. Top them with fresh parsley and malt vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37565,"Tostada with Chorizo 6 large tortillas Vegetable oil for deepfrying 9 ounces chorizo sausage, removed from casings and crumbled 1 medium onion, finely diced 2 garlic cloves, minced 3 medium tomatoes, peeled, seeded and diced 1 cup shredded anejo cheese 1 head green leaf lettuce, shredded Instructions: Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Drop in 1 tortilla at a time and fry until crisp, about 1 to 2 minutes, turning once. Remove with tongs, shake off excess oil and transfer to paper towels to drain. Repeat for all tortillas. Heat 1 tablespoon of vegetable oil in a large skillet over moderate heat. Add the chorizo and saute for 3 minutes, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Stir in the garlic and cook for 1 more minute to release its aroma. Add the tomatoes saute an additional minute. Remove from the heat and stir in the anejo cheese. To serve, spoon warm chorizo mixture onto crisp tortillas and top with shredded lettuce. ","[Rioja, Tempranillo, Garnacha, Barbera]" 37566,"Super Mussels with Chorizo 1 tablespoons extra-virgin olive oil, 1 turn of the pan, plus some for drizzling 1/3 pound chorizo, about 1/2 a package, diced 1 small onion, chopped 3 cloves garlic, 2 chopped, 1 cracked away from skin 2 pounds mussels, cleaned 1/2 cup dry white wine 1/2 loaf crusty ficelle or bagette, halved lengthwise 4 sprigs fresh thyme, stripped and chopped, 1 1/2 tablespoons Black pepper Instructions: Preheat broiler to high. Heat a deep skillet with a tight fitting lid over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan, add chorizo and brown a bit, 2 minutes. Add onions and chopped garlic and cook 2 minutes more. Arrange mussels in a single layer then add wine, cook off 30 seconds then cover pot and cook until mussels open. While the mussels work, toast the split bread until evenly golden. Remove toasted bread, drizzle with oil and rub with remaining crushed garlic. Season the bread with thyme and black pepper. Cut bread on an angle into several cuts. ","[Rioja, Tempranillo, Garnacha, Barbera]" 37567,"Mac Daddy Mac n' Cheese 2 shallots, peeled 3 cloves garlic 1 teaspoon olive oil 3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat 2 tablespoons flour 4 cups heavy cream 1 teaspoon chopped fresh thyme 1 cup shredded Pepper Jack cheese 2 cups shredded Cheddar cheese Salt and freshly ground black pepper 1 pound penne pasta, cooked 1/2 cup Panko bread crumbs 2 tablespoons melted butter 2 tablespoons chopped fresh parsley Instructions: Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop. In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9X13 casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37568,"Five O'Clock Jump Shot 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups whole milk 2 tablespoons instant coffee 1 1/2 sticks unsalted butter, at room temperature 1 3/4 cups granulated sugar 3 eggs, at room temperature 1 teaspoon vanilla extract Espresso Ganache, recipe follows Bailey's Irish Cream frosting, recipe follows 8 ounces bittersweet chocolate, coarsely chopped 2/3 cup heavy cream 2 teaspoons instant espresso 2 tablespoons unsalted butter, at room temperature
2 sticks unsalted butter, at room temperature 3 to 4 cups powdered sugar 3 to 4 tablespoons Bailey's Irish Cream
Instructions: Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners. In a medium bowl, whisk together the flour, baking powder and salt. In another medium bowl, mix the milk and instant coffee, stirring until the instant coffee dissolves. Using an electric mixer, beat the butter until smooth. Gradually add the granulated sugar about 1/4 cup at a time, beating on medium speed until combined. Scrape down the sides and beat on high speed, about 2 minutes more until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour and milk mixture, beating on low speed just until combined, scraping down the sides of the bowl often.
Spoon the batter into the liners, filling the cups half to two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool the cupcakes. Take a cupcake and hold it upside down, submerging the top into the Espresso Ganache, lightly pressing down until the entire top of the cupcake is covered. Lift the cupcake, letting the extra chocolate fall away. Turn the cupcake right side up. Let the cupcake cool completely before frosting with Bailey's Irish Cream Frosting. Place the chopped chocolate in a bowl. In a small saucepan over medium heat, heat the heavy cream and instant espresso until it simmers. Pour over the chopped chocolate and add the butter. Let stand for about 1 minute. Stir until smooth.
Using an electric mixer with the paddle attachment, cream the butter until smooth. Add the powdered sugar 1/2 cup at a time, whipping after each addition, scraping the sides of the bowl occasionally. Add the Bailey's Irish Cream and blend, but do not over whip.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37569,"Gnocchi with Herb Pesto 6 quarts salted water 1 recipe gnocchi 1/2 cup chicken stock or reserved gnocchi cooking water 3 tablespoons unsalted butter 1 cup string beans 6 tablespoons Herb Pesto (recipe follows) Salt and pepper 1/2 cup freshly grated Parmigiano-Reggiano cheese 1 cup packed fresh Italian parsley leaves 1/2 cup packed fresh basil leaves 1/2 cup packed mixed fresh sage, thyme, and marjoram leaves 4 garlic cloves, peeled 1 cup extra virgin olive oil Salt Instructions: Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot. Meanwhile, in a large, deep skillet, bring the stock and butter to a boil over medium heat. Add the beans and pesto and season with salt and pepper to taste. Bring to a boil and remove from the heat. Remove gnocchi from the water and add to the skillet. Heat through until coated with the sauce. Remove from heat and stir in the cheese. Serve immediately. Wash the herb leaves in cool water and dry them thoroughly, preferably in a salad spinner. Combine the herbs and garlic in a blender and blend on low speed, slowly adding the oil while the machine is running, until the pesto is smooth and all the oil is incorporated. Add salt to taste. Keep in a sealed jar in the refrigerator and use as needed. Pesto will keep for up to 4 weeks or it may be frozen for up to 3 months. Yield: 1 1/2 cups ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 37570,"Cowboy Nachos 2 cups Pinto Beans, recipe follows Freshly ground black pepper, to taste Tabasco sauce, to taste Minced garlic, to taste Jarred or fresh jalapenos, chopped or sliced, to taste, optional Canola oil, for warming brisket 2 cups shredded Braised Beef Brisket (plus pan drippings as needed), recipe follows 1 can Mexican red sauce or enchilada sauce (enough to moisten brisket) Tortilla chips, as needed (about half a bag) 2 cups grated Monterey Jack (or however much you want) 2 cups Pico de Gallo, recipe follows 4 cups dried pinto beans 4 slices thick bacon (you can also use salt pork, a ham hock or diced ham) Salt and freshly ground black pepper 2 cans beef consomme 1 1/2 cups soy sauce 1/2 cup fresh lemon juice 2 tablespoons liquid smoke 5 cloves garlic, chopped 10 pounds beef brisket 5 plum (Roma) tomatoes 3 jalapeno peppers 1/2 large or 1 small onion 1 bunch fresh cilantro 1/2 lime Salt Instructions: Heat up the Pinto Beans and doctor them to your desired \temperature,\ adding some ground black pepper, Tabasco sauce, minced garlic and jalapenos if using. Make them as spicy or mild as you like. Preheat the broiler. In a very hot skillet, add a bit of canola oil and the Braised Beef Brisket. Cook for 1 to 2 minutes, and then flip and cook for another 1 to 2 minutes. Next, pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of the pan drippings from the brisket-cooking process (or a bit of beef broth--again just enough to bring the meat to a nice moist consistency). Stir to combine and remove from the heat. To assemble: In a heatproof dish, layer half of the tortilla chips, beans, brisket, cheese and Pico de Gallo. Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked. Place on the middle or bottom rack of your oven and broil until the cheese is melted. Watch closely so they don't burn. Sprinkle the remaining Pico de Gallo over the top before serving. Inhale, exhale and then ravenously consume! Rinse the beans in cool water; pour into a pot and cover with water by 2 to 3 inches. Cut the bacon into large pieces and add to the pot. Bring to a boil, then reduce the heat and cover. Simmer until the beans are tender, about 2 hours, adding water to the pot as needed. (The beans should have a thick broth.) Toward the end of the cooking time, add 1 teaspoon salt and 2 teaspoons pepper. Check the seasoning before serving, and add more salt and pepper if desired. Don't over-salt. Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours. When ready to cook, preheat the oven to 300 degrees F. Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard. Chop the tomatoes, jalapenos and onions into a very small dice. (Leave the seeds in your jalapenos for a hotter pico.) Adjust the amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Put the tomatoes, jalapenos, onions and cilantro together in a bowl and give it a good stir. Squeeze the juice of the lime half into the bowl. Add salt to taste and stir again. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 37571,"Baked Potato 1 large baking potato Butter or creme fraiche, as an accompaniment Instructions: Preheat oven to 425 degrees F. Poke holes in potato and wrap in foil. Bake in oven for 45 to 60 minutes until tender. Serve with butter or creme fraiche. ","[Chardonnay, Sauvignon Blanc, Riesling]" 37572,"Cranberry Sangria Recipe | Cranberry-Clementine Mulled Sangria 12 whole allspice berries 10 whole cloves 4 green cardamom pods, lightly crushed 2 cinnamon sticks 2 black tea bags 1 cup maple syrup One 10-ounce bag frozen cranberries, thawed One 750-milliliter bottle Bordeaux or other rich red wine 1 cup orange liqueur, such as Grand Marnier 2 clementines or small oranges, thinly sliced One 3-inch piece fresh ginger, peeled and cut lengthwise into 1/4-inch-thick slices Instructions: Bring the allspice, cloves, cardamom, cinnamon and 2 cups water to a boil in a small saucepan. Remove the saucepan from the heat, add the tea bags and let steep for 5 minutes. Discard the tea bags, then return the mixture to a boil. Stir in the maple syrup and cranberries, and cook for 2 minutes. Let cool, then transfer the mixture to a 3-quart pitcher. Add the wine and liqueur to the pitcher, and stir to combine. Add the clementines and ginger, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight. To serve, fill 8 glasses halfway with ice, then pour the sangria and fruit into each glass. ","[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: Sweet Potato and Black Bean Tacos with Avocado Salsa 1 large sweet potato, peeled and diced 1 can black beans, drained and" 37573,"Brushed Crostini 1 baguette, sliced into 1/4-inch rounds 1/2 cup olive oil 1 tablespoon chopped fresh parsley 3 cloves garlic, grated or minced Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the baguette slices on the prepared baking sheet. Mix the oil, parsley and garlic together in a bowl. Brush the garlic oil on both sides of the baguette. Bake until golden brown and crispy, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37574,"Roasted Thick Potato Chips 2 large Idaho potatoes, scrubbed 1/3 cup extra-virgin olive oil, for brushing potatoes 2 sprigs rosemary, leaves finely chopped 2 tablespoons grill seasoning Instructions: Heat the oven to 500 degrees F. Thinly slice the potatoes lengthwise 1/8-inch thick. Arrange potatoes in a single layer on nonstick baking sheet. Brush the potatoes with extra-virgin olive oil, rosemary and grill seasoning. Bake potatoes turning once 25 minutes until crisp. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37575,"Onion Dip 3 large white onions, julienne 1/2 cup olive oil 1/2 cup balsamic vinegar 3 pounds sour cream 5 ounces herb flavored cheese (recommended: Boursin) 1/2 cup chopped chives 1 lemon, juiced Salt and freshly ground black pepper Instructions: In a thick bottomed pan over medium-low heat caramelize the onions with the olive oil, stirring often (saute for a long period of time to release the natural sugars). This will take about 15 to 20 minutes so be patient. Use small amount of water to help release the sugars that will stick to the bottom of the pan. Add all other ingredients and bring up to a warm temperature*. Remove from the stove and puree with a hand blender or food processor. Season with salt and pepper. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 37576,"Mini Cheese Sandwiches (Panini With Mozzarella And Olive Tapenade) 1 loaf artisanal white bread, sliced thin, slices cut into 3-inch squares Olive tapenade, recipe follows Mozzarella cheese, sliced thin Softened butter 3 anchovies 1 clove garlic, minced 1 tablespoon fresh thyme leaves 1 cup pitted kalamata olives, plus additional as needed 1/4 cup extra-virgin olive oil, plus additional as needed Instructions: Spread bread pieces on a work surface. Spread 1/2 tablespoon olive tapenade on half the pieces, then cover with a slice of mozzarella, then cover with the remaining bread slices. Butter both sides of the sandwich and grill in batches in a panini press until browned on both sides. Put on a platter and cover with foil to keep warm until serving. Put anchovies, garlic and thyme in a blender or food processor and puree. Add olives and olive oil, and pulse to a smooth paste. If it is too thin, add more pitted olives. If it is too thick, add more olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 37577,"Maple and Pecan Shortbreads 1/4 cup/60 ml packed light brown sugar 1 stick/125 ml unsalted butter, softened (1/2 cup) 1 teaspoon/5 ml pure vanilla extract 1 1/4 cups/310 ml all-purpose flour, plus more for dusting Pinch fine salt 1 1/2 cups/355 ml pure maple syrup Ice water, for chilling 1 cup/250 ml pecans, toasted, chopped Flaked sea salt, such as Maldon, for garnish Instructions: Preheat the oven to 375 degrees F (190 degrees C). For the shortbread: Line an 8-inch square baking pan with aluminum foil, making sure to leave several inches of overhang on each side to lift out the shortbread (or use a rectangular tart mold with removable bottom). Cream together the sugar and butter, using an electric mixer on medium speed, until light and fluffy, 1 to 2 minutes. Mix in the vanilla, and then the flour and salt. The dough will be crumbly, pea-size balls. Dust your fingers in flour, evenly distribute the crumbles throughout the dough, and then press evenly into the pan and the edges, forming a smooth dough. Refrigerate for 30 minutes. Bake until the shortbread is a nice golden brown, 20 to 25 minutes. Cool the crust completely in the pan set over a wire rack. For the maple butter: Bring the maple syrup to a boil, without stirring, in a small high-sided saucepan over medium-high heat. Cook the syrup, lowering the heat to medium if it begins to foam up to the top of the pot, until a candy thermometer reaches 235 degrees F to 240 degrees F (113 to 116 degrees C), soft-ball stage, about 15 minutes. Place the saucepan in a basin or bowl of ice water. Let cool, without stirring, until the thermometer reads about 120 degrees F (50 degrees C), 20 to 30 minutes. Remove the saucepan from the water. Beat the syrup, using a hand-held electric mixer on medium-high speed, until creamy, light in color (like peanut butter) and thickened, about 5 minutes. Continue to stir the maple syrup using a wooden spoon until it has lightened a few more shades, lost some of its sheen and slowly oozes off the spoon. Spread the maple butter over the cooled crust. Top with the toasted pecans and gently press into the maple butter. Sprinkle with sea salt. Set the pan aside for 30 minutes so the maple butter can set. It will change from a shiny finish to a dull, matte finish. Gently lift out of the pan and cut into 24 pieces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37578,"Mahi Mahi Breakfast Margarine or butter, for flat grill 14 ounces mahi mahi, cut into 4 pieces Garlic and herb seasoning Instructions: Oil the flat grill top with margarine or butter. Place fish down on grill and put a weight on top. Cook until browned on 1 side. Take off weight and flip. Lightly season with garlic and herb seasoning. Continue cooking until just cooked through. Add water under the weight to steam, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 37579,"Caramel Sauce 16 cups sugar 2 cups light corn syrup 2 pounds butter, at room temperature 2 quarts heavy cream, at room temperature Instructions: In a heavy bottom saucepot, slowly cook down the sugar and corn syrup until it begins to brown, about 15 minutes. Once all the sugar has caramelized, slowly add in the heavy cream while whisking. Then add the butter and mix until completely incorporated. Store, covered, at room temperature. ","[Chardonnay, Riesling, Moscato, Port]" 37580,"Rum Pineapple Upside-Down Cake 1 (12-ounce) package frozen pitted cherries, thawed 3/4 cup spiced rum 1/2 pineapple, peeled, cored, quartered and cut into 1/4-inch thick pieces 3/4 cup rum 2 sticks butter, room temperature 3/4 cup sugar 5 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking powder 1 tablespoon dark brown sugar 1 pint creme fraiche 1 lime, zested 1 orange, zested Instructions: In a medium bowl, add the cherries and the spiced rum. In another bowl add the pineapple and the 3/4 cup of rum. Cover and refrigerate for 8 hours or overnight. Preheat oven to 350 degrees F. In a large bowl, add 1 3/4 sticks butter and the sugar and cream together until pale yellow, about 2 minutes. Stir in the eggs 1 at a time. Add the vanilla extract and set aside. In a separate bowl, combine the flour, salt, and baking powder. Add the dry ingredients into the wet ingredients and stir until a smooth batter forms. In a 10-inch cast iron skillet, over medium heat, add the remaining 1/4 stick butter and heat until the butter has just melted. Add the brown sugar and using a slotted spoon, add the pineapple pieces, reserving the rum. Saute until they begin to caramelize, about 4 minutes. Add the cherries and the rum they soaked in. Remove the skillet from the heat and light the rum with a long kitchen match. When the flames subside, return the pan to the heat and cook until most of the alcohol has evaporated. Remove the skillet from the heat and set aside to cool 6 to 10 minutes before adding the batter. Remove half the fruit back into the reserved rum for garnishing later. Add the batter to the skillet and put in the oven. Bake for 30 to 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool for about 5 minutes before unmolding. To unmold, run a small knife around the edge of the cake, take a large serving plate and put it over the cast iron skillet. Carefully flip over and let sit for a couple of minutes until it releases from the skillet. Put the creme fraiche in a small bowl and stir in the zests. Cut the cake into wedges and serve with a dollop of creme fraiche and the reserved fruit. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37581,"Chef's Apple Pie 3 cups corn flour 2 1/3 cups flour 1/3 cup sugar 2 teaspoons salt 4 sticks unsalted butter, very cold and cut into pieces 3/4 cup cold (iced) water 6 golden delicious apples, peeled, cored, wedged 3/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon ground ginger Pinch nutmeg Pinch cumin Juice and zest of 1 lemon 1/4 teaspoon salt 1/4 stick unsalted butter Instructions: For the crust: Combine half of dry ingredients into a food processor. Add half of butter pieces into mixture and pulse until it resembles coarse meal. Turn out into a bowl. Repeat with remaining half of ingredients. Add ice water to bowl with dough. Press together and divide corn crust into 2 equal parts. One will be used for this pie, and the other refrigerate for future use. Press 3/4 of crust into a pie dish and refrigerate for 20 minutes. Rest of crust will be for crumbling on top of pie later. For the filling: Combine all of the ingredients for the filling, except butter, and pour into pie crust. Crumble rest of crust mixture over the top and dot with unsalted butter. Bake in a preheated oven at 375 degrees for 35 to 50 minutes, until top is golden and bubbling. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37582,"Fresh Easter Ham with Herbs 1 tablespoon chopped fresh thyme 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh rosemary 1/2 fresh bone-in ham (6 to 8 pounds), preferably shank end, with skin Coarse salt and freshly ground black pepper Roasted sweet potatoes, for serving Instructions: In a small bowl, combine the thyme, parsley and rosemary. Using a sharp knife, score the entire surface of the ham in a crosshatch pattern, cutting down just through the skin to the flesh underneath. Rub the outside of the ham all over with the herb mixture, pressing it gently into the crosshatch spaces between the skin. Sprinkle the ham with salt and pepper. Set aside to marinate and come to room temperature, 45 to 60 minutes.
Preheat the oven to 350 degrees F.
Place the herb-crusted ham in a roasting pan. Bake until the internal temperature reaches 150 degrees F on an instant-read thermometer inserted near the bone, approximately 25 minutes per pound, or 2 1/2 to 3 1/2 hours. Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 155 degrees to 160 degrees F on the instant-read thermometer, 25 to 30 minutes.
Transfer to a cutting board and carve. Serve with roasted sweet potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37583,"Red Bean Salad 2 (15-ounce) cans dark red kidney beans, rinsed and drained well 1 red bell pepper, seeded and chopped 3 scallions, chopped, whites and greens 1 rib celery, chopped 1/4 cup (a couple of handfuls) chopped flat-leaf parsley 1 cup sweet red pepper relish 2 tablespoons (2 turns around the bowl in a thin stream) light olive oil or vegetable oil 1 tablespoon (2 splashes) white distilled vinegar Coarse salt and pepper Instructions: Combine all ingredients in a medium bowl and toss well; adjust seasonings. ","[Syrah, Tempranillo, Garnacha, Barbera]" 37584,"St. Louis Burgers 1 pound Ground Beef (93% lean or leaner) 4 frozen toasted cheese ravioli 4 tablespoons marinara sauce (comes with the ravioli) 1/4 cup part-skim ricotta cheese 1 teaspoon dried Italian seasoning 4 hamburger buns, split Instructions: 1)Prepare toasted ravioli and sauce per package directions. 2)Combine ricotta cheese and Italian seasoning. Add Ground Beef, mixing lightly but thoroughly. Lightly shape Ground Beef into four 1/2-inch thick patties. 3)Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160degreesF, turning occasionally. 4)Place burger on bottom half of each bun. Evenly top burgers with marinara sauce and ravioli. Close sandwiches. Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness. You may substitute your favorite marinara sauce, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 37585,"Veggie Chili Cornbread Skillet 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced
1 small yellow onion, diced
2 cups medium-diced butternut squash
1 small green bell pepper, diced
1 small red bell pepper, diced
1 tablespoon chili powder
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
One 16-ounce jar salsa
One 15.5-ounce can black beans, drained and rinsed
One 15.5-ounce can pinto beans, drained and rinsed
One 15-ounce can diced tomatoes
1 cup vegetable stock
1 cup (180 grams) fine-ground yellow cornmeal 1 cup (125 grams) all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1 large egg
1 cup (240 milliliters) buttermilk
Instructions: For the chili: Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the garlic and onion and cook until softened, 2 to 3 minutes. Add the butternut squash and peppers and cook for about 5 minutes more. Stir in the chili powder, salt, oregano, cumin and black pepper to taste. Cook until the spices are aromatic, 2 to 3 minutes more. Pour in the salsa, black and pinto beans and tomatoes, scraping up any browned bits on the bottom of the skillet. Add the vegetable stock and bring to a simmer. Reduce the heat to low and simmer until the vegetables are tender, 30 to 45 minutes. Preheat the oven to 425 degrees F. For the cornbread: Meanwhile, in a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the dry mixture and add the melted butter, egg and buttermilk. Whisk to combine, taking care not to overmix. Use a rubber spatula to scrape the sides of the bowl to ensure that all the ingredients are incorporated. Use a tablespoon or ice cream scoop to dollop the cornbread mixture over the top of the chili in the skillet. Place the skillet in the oven and bake until the cornbread is golden brown on top, 25 to 30 minutes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 37586,"Roasted Asparagus with Orange Glaze 1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Chicken with Orange Glaze, optional, recipe follows 1 pound asparagus, trimmed 1 tablespoon olive oil Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish
1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey 2 tablespoons fresh oregano, chopped 2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper 1/2 cup canola oil 4 boneless skin-on chicken breasts 2 tablespoons canola oil Kosher salt and freshly ground black pepper Instructions: For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes. Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet. Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37587,"Cassoulet 3 tablespoons olive oil, divided 8 ounces loose or bulk hot Italian sausage 8 ounces slab bacon, cut into lardons 1 medium onion, diced 3 medium carrots, diced unpeeled 2 stalks celery, diced 4 cloves garlic, smashed 1 medium zucchini, diced 1 (14.5 ounce) can diced tomatoes 1 tablespoon fresh thyme leaves 1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock 3 cans (15.5-ounce) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked 2 pieces duck confit leg and thigh, optional, but suggested 1 cup bread crumbs 3 tablespoons butter, melted 3 tablespoons chopped fresh flat-leaf parsley Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. In a large Dutch oven, heat the oil over medium-heat. Add the Italian sausage and bacon to brown on all sides breaking up with the back of a wooden spoon, about 10 minutes. Remove all but 2 tablespoons fat. Add the onion, carrots, celery, and garlic and saute briefly, just until fragrant scraping up any browned bits. Add the zucchini, diced tomatoes, thyme, rosemary, chicken broth, and canned or cooked cannellini beans. Bring the mixture to a simmer. Add the duck confit. Remove the Dutch oven from the stovetop and place in a 350 degree F oven for 30 minutes remove and sprinkle the bread crumbs and place back in the oven for another 10 minutes or until golden brown. Cassoulet Variation: Cajun Cassoulet: Use Andouille sausage and chicken as meat varieties. Replace the thyme and rosemary with 1 tablespoon Cajun seasoning. Substitute the cannellini beans for red beans. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 37588,"Smoked Ribs with Carolina-Style BBQ Sauce 1/4 cup ancho chili powder 2 tablespoons Spanish paprika 2 tablespoons freshly ground black pepper 2 tablespoons dry mustard 2 tablespoons kosher salt 2 tablespoons ground coriander 1 tablespoon dried oregano 1 tablespoon ground cumin 2 teaspoons cl de arbol 2 racks St. Louis-style pork ribs, 12 ribs each, membrane removed 1/4 cup canola oil 2 cups cider vinegar 2 tablespoons light brown sugar 1/2 teaspoon cayenne powder Few dashes hot pepper sauce (recommended: Tabasco) 1 tablespoon kosher salt 1/4 teaspoon freshly ground black pepper Mix of hickory and applewood chips 1 quart apple cider North Carolina Barbecue Sauce, recipe follows 1/4 cup canola oil 2 medium Spanish onions, coarsely chopped 6 cloves garlic, coarsely chopped 2 cups ketchup 2/3 cup water 1/4 cup ancho chili powder 2 tablespoons paprika 2/3 cup Dijon mustard 2/3 cup cider vinegar 2 tablespoons Worcestershire sauce 2 canned chipotle chiles in adobo, chopped 1/4 cup dark brown sugar 2 tablespoons honey 2 tablespoons molasses Kosher salt and freshly ground black pepper Instructions: For the rub: Combine all the spices in a small bowl. Brush both sides of the racks with oil and rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours. In a large pot over low heat, add all the mop ingredients. Bring to a simmer and cook until the sugar is dissolved. Let cool to room temperature. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature. Add the mix of hickory and applewood chips to the smoker according to package instructions. Heat a smoker to 220 degrees F. Put the apple cider in a small heatproof pan in the smoker. Put the ribs directly on the smoker rack. Smoke for 6 hours, brushing the ribs with the mop every hour for the first 5 hours. During the last hour, brush the ribs with the North Carolina Barbecue Sauce every 10 minutes. Remove the ribs to a serving platter and serve. For the BBQ Sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the ketchup and water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes. Cool for about 5 minutes. Carefully transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste, then pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator, stored in a tightly sealed container. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 37589,"Boozy Date Shake 1/2 cup 2 percent milk 6 ounces vanilla ice cream
1/2 teaspoon vanilla paste
10 dates, pitted
1 banana, broken into large pieces
6 ounces bourbon
6 to 8 ounces sweetened whipped cream
Instructions: Add the milk, vanilla ice cream, vanilla paste, dates, banana and 4 ounces bourbon to a blender. Blend on high until well mixed and smooth. Divide evenly among 4 chilled glasses, adding about 1/2 ounce bourbon \float\ atop each shake. Finish with the whipped cream and serve immediately with a milkshake or bubble tea straw. ","[Bourbon, Brandy, Rum]" 37590,"White Chocolate Mousse with Kirsch 9 ounces white chocolate cut into very small pieces 2 tablespoons water 3 tablespoons Kirschwasser 1 1/2 cups heavy whipping cream Instructions: Place chocolate, water, and Kirschwasser in a medium size heatproof bowl. Bring 1 inch of water to a simmer in a wide skillet. Turn the heat off and wait 30 seconds. Set bowl of chocolate in pan of water. Stir white chocolate mixture constantly until melted and smooth. Or, melt in a microwave on low for about 2 minutes. Stir until smooth and completely melted. White chocolate is very fragile and burns easily. Do not turn the heat on again under the skillet unless absolutely necessary. Let cool until a dab touched by your upper lip feels slightly cool. Whip the cream until soft peaks form--not too stiff. Carefully fold cream into cooled white chocolate mixture; the mousse will seem very soft. Scrape mold immediately into lined mold. Mousse sets quickly and should not be spread or manipulated too much after it is completed. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 37591,"Eggplant Rolatini Casserole 3 eggs 2 tablespoons grated Parmesan 1 tablespoon water 1 teaspoon kosher salt 1/2 teaspoon dried oregano 1/8 teaspoon garlic powder 2 medium eggplants 1 tablespoon olive oil 2 tablespoons diced red onion 2 cloves garlic, chopped 1 (14-ounce) can no-sugar-added diced tomatoes 1 (8-ounce) can no-sugar-added tomato sauce 1/2 teaspoon dried basil 1/4 teaspoon garlic powder 1/2 teaspoon dried oregano 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 15 ounces whole-milk ricotta cheese 8 ounces shredded mozzarella cheese 1/2 cup grated Parmesan 1/4 cup diced roasted red peppers 1 tablespoon chopped flat-leaf parsley 1 tablespoon chopped fresh oregano leaves 1 clove garlic, minced 1/4 teaspoon black pepper 1 large egg 4 ounces shredded mozzarella cheese 1 tablespoon olive oil 1/2 teaspoon dry oregano Leaves from 1 bunch of basil, torn into pieces Instructions: Preheat oven to 400 degrees F.
Make the Eggplant: Whisk together the eggs, Parmesan, water, salt, oregano, and garlic powder in a bowl. Trim the ends off each eggplant and, using a peeler, peel off 2 large swaths of skin on 2 sides. Cut each eggplant lengthwise into 6 slices about 1/2-inch thick. (If you end up with more than 12 slices, just pick out the best ones.) Dip each slice into the egg mixture and transfer to a vegetable spray-coated baking sheet with sides. (If the baking sheet seems crowded, divide the slices among 2 baking sheets.) Pour any remaining egg mixture over the eggplant and bake until lightly browned, about 12 minutes. Let cool slightly before carefully loosening each slice from the pan with a flat spatula. Turn oven down to 350 degrees F. Meanwhile make the Tomato Sauce: Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, until soft and translucent. Add the remaining ingredients and cook, stirring, for 2 minutes more.
Make the Cheese Filling: Mix all of the ingredients together in a bowl.
To assemble the Rolatini: Place two tablespoons of cheese filling in the center of each eggplant slice and roll them up. Place the rolls in a single layer, seam side-down, in the baking dish, and pour the tomato sauce over the top. Cover the rolatini with the topping ingredients. Bake for 25 minutes until cheese starts to brown on top and filling starts to ooze out of the rolls. Remove and serve garnished with the basil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 37592,"Candy-Coated Strawberry Carrots 1 1/2 cups orange candy melts 1 teaspoon coconut oil 18 to 24 medium to large strawberries, rinsed and dried well Chocolate sprinkles, for serving Instructions: Line a baking sheet with parchment paper. Place the candy melts in a small deep microwave-safe bowl or glass measuring cup and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Stir in the coconut oil until smooth. Dip the strawberries in the melted candy and swirl until fully coated. Transfer to the prepared baking sheet. When all the strawberries are coated, drizzle some of the remaining melted candy back and forth across the strawberries with a spoon to make horizontal lines. Set aside in a cool place until the candy sets, about 1 hour. Peel the candy-coated strawberries off the paper and trim any uneven edges. Serve on a bed of chocolate sprinkles. ","[Sparkling wine, Moscato, Riesling, Vinho Verde]" 37593,"Cobb Salad 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice 1 teaspoon Dijon Mustard 1 teaspoon Worcestershire sauce 1 small clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray 1/4 pound sliced Black Forest or other smoked ham 2 hard-boiled eggs 6 cups romaine lettuce (about 6 ounces) coarsely chopped 2 cups watercress, thick stems removed 2 medium tomatoes, seeded and diced (about 2 cups) 1/2 avocado, diced (about 3/4 cup) 1 cup cooked diced chicken breast 1 (6-ounce) breast 1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces) Instructions: For the salad: In a small bowl, whisk together all of the dressing ingredients and set aside.
Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.
Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.
In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 37594,"Freezer Bag Chicken Primavera 4 tablespoons unsalted butter, melted 2 tablespoons Dijon mustard 2 tablespoons finely chopped garlic Kosher salt and freshly ground black pepper 12 ounces green beans, trimmed and cut into 2-inch pieces One 6-ounce container cherry or grape tomatoes, halved 1 red bell pepper, thinly sliced 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces Minced fresh flat-leaf parsley and grated Parmesan, for serving 1 baguette, warmed and cut into 4 pieces Instructions: Whisk together the butter, mustard, garlic, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the green beans, tomatoes and peppers and toss to coat. Cover with plastic wrap and microwave until the green beans are crisp-tender and still bright green, about 2 minutes. Remove the plastic wrap and let cool completely. Transfer the vegetables with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Let thaw in the refrigerator for at least 24 hours before cooking. Pour the chicken, vegetables and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper. Divide the chicken and vegetables among 4 plates. Sprinkle with the parsley and Parmesan and serve with a piece of baguette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37595,"Wild Mushroom Pizzettas 1 Tbsp. olive oil 10 ounces assorted sliced mushrooms (chanterelles, shiitake, oyster, cremini or white) 1/4 tsp. salt 1/8 tsp. ground black pepper 8 (8-in.) prepared pizza crusts 2 cups Bertolli? Vineyard Premium Collections Marinara with Burgundy Wine Sauce 2 cups shredded mozzarella cheese (about 8 oz.) 2 Tbsp. grated Parmesan cheese Instructions: Preheat oven to 425 degrees. Heat olive oil in 12-inch skillet over medium heat and cook mushrooms, salt and black pepper, stirring occasionally, 3 minutes or until mushrooms are golden. Remove mushrooms and set aside. Arrange pizza crusts on ungreased baking sheet. Evenly top with Sauce, then mushrooms and cheeses. Bake 15 minutes or until cheese is melted. TIP: Recipe can be halved. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 37596,"Make-Ahead Deep-Dish Apple Pie 2 1/2 cups all-purpose flour, plus more for work surface 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces 1/3 cup lard or vegetable shortening 1 tablespoon sugar 1 teaspoon fine salt 1/4 cup vodka 3 to 4 tablespoons ice-cold water Filling: 4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh 3/4 cup sugar, plus more for sprinkling
3 tablespoons fresh lemon juice 6 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 cup heavy cream, plus more for brushing 1/4 teaspoon fine salt Instructions: For the pie dough: Pulse the flour, 4 tablespoons of the butter, the lard, sugar and salt in a food processor until the mixture has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the mixture, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently press or pat into rounds. Wrap tightly, and refrigerate until firm, about 1 hour up to overnight. (The dough can be frozen for up to 2 months.) For the filling: Peel and core the apples, then cut them into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, cinnamon, cream and salt, and stir until the juices thicken, about 2 minutes. Remove from the heat, and let cool completely. (The filling can be refrigerated, covered, up to 2 days ahead.) To assemble: Roll out 1 disk of dough into a 13-inch round on a lightly floured surface or between 2 pieces of floured parchment or wax paper. (If the dough gets too warm, refrigerate it to firm it up.) Ease it into a deep 9 1/2-inch pie pan. Mound the cooled filling slightly in the center of the dough, and dot with the remaining 2 tablespoons butter. Roll out the remaining disk of dough into a 12-inch round. Place it over the filling, and press the 2 crusts together around the edge. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with heavy cream, and sprinkle generously with sugar. Pierce the top with a knife a few times (or make decorative cutouts) to let steam escape. Refrigerate at least 1 hour. To bake: Position an oven rack in the bottom slot of the oven, set a baking sheet on it and preheat to 425 degrees F for at least 30 minutes. Place the pie on the hot baking sheet, and lower the heat to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour 10 minutes to 1 hour 20 minutes, rotating as needed. (Cover the edge of the crust with foil if it browns too quickly.) Transfer to a rack, and let cool until set, 3 hours. Serve the cooled pie, or wrap it tightly in foil, label and date, and freeze for up to 2 weeks. Warm it in a 350-degree-F oven for 20 minutes before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 37597,"Huevos Rancheros 4 medium corn tortillas Peanut oil, for deep-frying Salsa Roja, recipe follows Chorizo Refried Beans, recipe follows 4 large eggs, fried sunny side up 1 cup crumbled queso fresco Fresh cilantro sprigs Fried chorizo (reserved from Refried Beans recipe) 4 lime wedges 1 dried ancho cl, stemmed and seeded 1 dried Anaheim cl, stemmed and seeded 2 dried chipotle chiles, stemmed and seeded 1 tablespoon dried oregano, preferably Mexican 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 cup hot water 8 plum tomatoes, quartered 1 medium Spanish onion, sliced 3 garlic cloves 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 sprigs cilantro 1 tablespoon sugar 1 lime, juiced 4 links smoked Mexican chorizo 1/4 cup extra-virgin olive oil 1/4 white onion, finely diced 2 cloves garlic, peeled and chopped 2 (15.5 ounce) cans red kidney beans 1 to 2 cups low-sodium chicken stock Kosher salt and freshly ground black pepper Instructions: Heat about 3 inches of peanut oil, in a heavy-bottomed pot to 375 degrees F. Preheat the broiler. Fry the tortillas for 30 to 40 seconds until crisp. Remove with a slotted spoon to paper towels to drain. Dip the tortillas into the Salsa Roja while still hot, using tongs, and then transfer to serving plates. Top each tortilla with a good spoonful of refried beans and then arrange a sunny side up fried egg on top of the beans. Garnish with crumbled queso fresco, Salsa Roja, cilantro, fried chorizo and lime wedges. Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes. Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black). Add the cl mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Set aside until ready to use. Finely chop the chorizo into small dice. In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Fry the chorizo for a few minutes to infuse the olive oil. Using a slotted spoon remove about 1/4 cup of chorizo, for garnish, and set aside. To the remaining chorizo in the pot add the onion and garlic and fry until both are cooked, about 2 minutes. Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree. Alternatively, you could let the beans cool for about 5 minutes and carefully puree in a food processor until smooth. Set aside until ready to use. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 37598,"Bavarian Cream 1 vanilla bean 1 1/4 cups heavy cream 1 tablespoon powdered gelatin 3 tablespoons milk 1/4 cup sugar 5 egg yolks 1 1/4 cups whipped cream 6 sliced strawberries Instructions: Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour. Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside. Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture. Place bowl in ice bath and stir until at room temperature. Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 37599,"Buffalo-Style Deviled Eggs 12 large hard cooked eggs 6 Tbsp. light sour cream 2 Tbsp. French's? Dijon Mustard 3 Tbsp. Frank's RedHot? Sauce Blue Cheese Crumbles French's? Crispy Fried Onions 24 celery leaves Instructions: Remove yolks from whites and place in bowl. Mash yolks and blend in sour cream, mustard and Frank's RedHot? Sauce. Spoon/pipe yolk mixture into egg white halves. Top each egg half with a blue cheese crumbles, and a French's? Crispy Fried Onion and a celery leaf. Arrange on platter. Chill, covered. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 37600,"Bibingka 1/2 cup butter, softened 1 lb sweet rice flour 2 1/2 cup sugar 1 tsp. baking powder 3 cups milk (fresh or evaporated) 5 eggs, beaten 1 tsp. vanilla 1 cup coconut flakes Instructions: Preheat oven to 350 F. Mix all ingredients in a greased 13 x 9 pan. Bake 1 hour at 350F, or until a toothpick inserted in the center comes out clean. When cool, cut into squares. ","[Chardonnay, Moscato, Riesling]" 37601,"Cheeseburger Sliders 1 1/2 pounds ground chuck 2 to 3 dashes Worcestershire sauce Kosher salt
Freshly ground black pepper
8 Portobello mushrooms, stemmed and cleaned
1 tablespoon olive oil
1/2 cup freshly grated Swiss cheese
Drizzles of Dijon mustard
4 butter lettuce leaves
8 tomato slices
1/2 cup crispy jalape?os (such as French's)
Instructions: Preheat a grill or grill pan over medium heat. With your hands, mix the ground chuck, Worcestershire, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper thoroughly in a bowl. Form the meat into 4 patties. Make an indention with your thumb in the center of each patty to keep them from plumping too much when they cook. Refrigerate. Add the mushrooms to a bowl and toss with the olive oil, 1 teaspoon salt and a pinch of pepper. Grill the mushrooms until tender, 6 to 7 minutes per side. Transfer mushrooms to a sheet pan, lightly cover, and set aside. Next, remove the sliders from the fridge and place on the grill. Grill the sliders until just cooked through, 3 to 4 minutes per side; top each slider with 2 tablespoons of the cheese 1 to 2 minutes before sliders are done and allow cheese to begin to melt. Remove the sliders from the grill. Drizzle Dijon mustard on inside (gill side) of each Portobello mushroom cap to make \buns.\ Place each slider on top of a Portobello. Top with 1 lettuce leaf each, 2 slices of tomato and a sprinkle of crispy jalape?os. Place a Portobello \bun on\ top of each, gill-side down. Serve and enjoy. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 37602,"Gingerbread Doghouse 2 cups shortening 4 sticks (1 pound) unsalted butter 14 cups bread flour, plus more for dusting 2 cups sugar 1/3 cup ground ginger 3 1/2 tablespoons ground cinnamon 1 tablespoon fine salt 3 cups dark corn syrup 2 1/2 tablespoons pure vanilla extract All-purpose flour, for rolling out the dough One recipe Royal Icing, recipe follows Cornstarch and vinegar or confectioners' sugar, to thicken Royal Icing Candy for decorating, optional 2 pounds confectioners' sugar 1/2 cup plus 2 tablespoons meringue powder (egg white powder) Food coloring, as desired Instructions: Melt the shortening and butter together in a medium saucepan. Let cool. Sift the flour, sugar, ginger, cinnamon and salt into a large bowl. Mix the melted butter into the flour mixture with an electric mixer until sandy. Add the corn syrup and vanilla, and mix until evenly incorporated, but still crumbly in texture. Press the dough together by hand and divide into 8 equal parts. Press into rough squares about 1 inch thick. Wrap in plastic and refrigerate for at least 2 hours or overnight. Place the dough on top of a flour-dusted sheet of parchment. Roll a square of dough about 1/4-inch thick and into an 8- by 11-inch rectangle. Repeat with all the remaining squares. Stack them up and refrigerate until firm, about 30 minutes. Meanwhile, click here to e-mail a link of the template to your desktop or laptop computer for printing. Print the file at 100% on letter size paper and cut out the pieces. Remove the top sheet of parchment from the dough. Lay the templates on the rolled dough slabs and cut out all the pieces with a long, sharp knife or pizza cutter. (You will have a total of 8 cut panels plus 3 extra sheets for cookies. Cut out the remaining dough with cookie cutters of your choice.) Cut a 2- by 3-inch door with a rounded top into one of the tall walls. (We used a 2 inch cookie cutter to make the rounded top, and a sharp knife to cut the rest of the door out.) Stack panels on a cookie sheet and chill 45 minutes to set. Preheat the oven to 350 degrees F and position the oven racks evenly. Bake the gingerbread shapes until they are a rich tawny brown, 25 to 30 minutes. Cool on a rack. With a fine kitchen rasp, file the panels to make all the edges straight. Thicken about 2 cups of the Royal Icing with either cornstarch and a couple of drops of vinegar, or extra confectioners' sugar, to get the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing. Pipe a generous amount of Royal Icing along the bottom and the sides of a short wall. Center the wall 3/4 inch from one edge, directly
onto the base. Use a box or can to help support the walls while they dry. Pipe Royal Icing along the bottom of a tall wall, and stick it to the base with an edge pressed against the icing on the first wall. Repeat with the remaining two walls in the same manner until the four walls are up, making an open box with a 3/4-inch border all around the base. (The two tall walls will face each other.) Allow the icing to dry completely, about 24 hours, before attaching the roof. Ice the sloped edges on one side of the house and attach the big roof piece. (Line up the top of the roof with the peaks of the tall walls.) Use a box or can to prop up the overhang of the roof while it dries in place. Attach the smaller roof piece on the other side of the slope (prop it up with a box or can) leaving the same amount of overhang. Leave the top open for now. The last roof panel is the lid and will go there when all is dry. Attach the doors. Pipe Royal Icing neatly on the outside of the seams to secure them, and allow the house to dry for 24 hours. Fit tips into piping bags. Divide the remaining Royal Icing into batches and color as desired. Fill bags with frosting and decorate the house and roof with icing and candies if using. Allow to dry. Fill the house with cookies. Rest the remaining roof slab on the house to make a lid. Enjoy. Combine the confectioners' sugar, meringue powder and 3/4cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting. Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37603,"Roasted Cauliflower Steaks with Raisin Relish 1/4 cup finely chopped roasted red peppers 2 tablespoons golden raisins, chopped 1 tablespoon finely chopped fresh parsley 1 tablespoon cider vinegar 2 teaspoons capers, rinsed, drained and finely chopped
Kosher salt and freshly ground black pepper 1 small head cauliflower (about 2 pounds) 2 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Combine the peppers, raisins, parsley, cider vinegar, capers and 1/8 teaspoon each salt and pepper in a bowl.
Trim the base of the core from the cauliflower, and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the cauliflower steaks and florets and cook, turning the steaks once, until browned on both sides, about 5 minutes. Transfer the skillet to the oven.
Roast until a knife easily pierces through the steaks, 15 to 20 minutes. Spoon the relish over the steaks and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37604,"Ice Cream Sodas Raspberry Syrup, recipe follows Chocolate Syrup, recipe follows Pure vanilla extract Heavy cream, chilled Club soda or seltzer, chilled Vanilla ice cream Strawberry ice cream Chocolate ice cream Coffee ice cream 3/4 cup cocoa powder, sieved Pinch kosher salt 1 1/2 cups sugar 1/2 teaspoon instant coffee granules 1 teaspoon vanilla extract 1 pint fresh raspberries, sliced in 1/2 1/2 cup sugar Juice of 1 lemon Instructions: Pour 3 tablespoons of Raspberry or Chocolate Syrup or 1 teaspoon vanilla plus 3 tablespoons heavy cream in a tall ice cream soda glass. Whisk with a fork, then slowly, while still whisking, add the club soda until the glass is three-quarters full. Add 2 scoops of ice cream, add soda to the top of the glass, and serve with a spoon and a straw. Combine the cocoa, salt, sugar and 1 cup of water in a medium saucepan and bring to a boil. Add the coffee granules, and simmer for 5 minutes. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use. Combine the raspberries, sugar, and lemon in a container. Cover and refrigerate for at least 2 hours, or overnight. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid. ","[Sparkling wine, Moscato, Vinho Verde, Prosecco]" 37605,"Sweet and Sour Chicken 2 tablespoons vegetable oil 2 boneless chicken breasts, sliced into strips Salt and pepper 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice 3 tablespoons light brown sugar 3 tablespoons rice wine vinegar 1/4 cup chicken broth 4 teaspoons cornstarch, mixed with 4 teaspoons water Cooked rice, for serving Instructions: In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 37606,"Indian Scrambled Eggs 1 teaspoon vegetable oil Knob butter 2 tablespoons finely chopped onion 1/2 small tomato, chopped 1/4 green cl or pinch red cl powder, seeded and sliced, optional 2 eggs, beaten 1 tablespoon chopped fresh cilantro leaves Kosher salt Instructions: Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
Beat together the tomato, cl, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 37607,"Spaghetti Squash with Kale Pesto 1 medium spaghetti squash (about 3 pounds) 1/3 cup hazelnuts, roughly chopped 2 cups roughly chopped kale leaves (about 2 ounces) 1/2 cup fresh parsley 1 clove garlic 2 tablespoons golden raisins 5 tablespoons extra-virgin olive oil 1/4 cup grated parmesan cheese, plus more for topping 1 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note). Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool. Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil; blend until smooth. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash and cook, stirring, until coated. Add 3/4 cup of the kale pesto. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with the remaining toasted nuts and more parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 37608,"Roasted Potato Leek Soup 2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks 4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks) 1/4 cup good olive oil Kosher salt and freshly ground black pepper 3 cups baby arugula, lightly packed 1/2 cup dry white wine, plus extra for serving 6 to 7 cups chicken stock, preferably homemade 3/4 cup heavy cream 8 ounces creme fraiche 1/4 cup freshly grated Parmesan, plus extra for garnish Crispy Shallots, recipe follows, optional 1 1/2 cups olive oil or vegetable oil 3 tablespoons unsalted butter 5 to 6 shallots, peeled and sliced into thin rings Instructions: Preheat the oven to 400 degrees F. Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan. In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings. When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using. Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer. Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37609,"Tahini Cinnamon Sweet Potatoes with Toasted Meringue 5 sweet potatoes (about 12 ounce or 340 grams each) 2 1/2 teaspoons kosher salt, divided, plus more to taste
Freshly ground black pepper
1/4 cup (60 grams) tahini
3 tablespoons (45 grams) pure maple syrup
2 tablespoons (28 grams) unsalted butter, at room temperature
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 cup (110 grams) light corn syrup
1/3 cup (40 grams) confectioners' sugar
1 teaspoon pure vanilla extract
Instructions: Preheat oven to 425 degrees F. Poke the sweet potatoes a few times each with a fork. Place on a baking sheet and bake until tender all the way through, about 45 to 50 minutes. Let cool just until you can handle them. Split the sweet potatoes lengthwise and scoop the flesh into a large bowl, leaving a shell of sweet potato flesh about 1/4 -inch thick. Discard 2 shells so you have 8 all together. Season the inside of the 8 with 1 teaspoon of salt and pepper and place back on the baking sheet. To the sweet potatoes in the bowl, add the tahini, maple syrup, butter, 1 teaspoon salt, cinnamon and ginger. Mash with a fork or masher until smooth. Spoon back into the shells and bake until the sides are crisped and browned, about 10 to 15 minutes. Meanwhile, to make the meringue, whisk the egg whites in a stand mixer on medium speed until foamy, about 30 seconds. Add the cream of tartar, and beat to combine. Add the corn syrup, confectioner\u2019s sugar, vanilla and remaining 1/2 teaspoon salt. Whisk on medium high speed until stiff peaks form, scraping the bowl down with a spatula once or twice as you go, about 2 minutes. Transfer the mixture to a piping bag fitted with a piping tip of your choice (such as a large open star tip, large or medium round) and decorate the potato with the meringue. Alternatively, you can spoon a heaping dollop on top. Toast with a kitchen blow torch (or broil) to desired brownness. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37610,"Deep-Fried Zucchini Blossoms Peanut oil, for deep-frying 6 to 8 zucchini blossoms 1 egg 2 tablespoons milk Kosher salt and freshly ground black pepper 1/4 cup/30 g flour 1/4 cup/30 g cornstarch Flaked sea salt Instructions: Heat the oil to a frying temperature of 350 degrees F/180 degrees C.
Wash the flowers and dry thoroughly.
Put the egg and milk into a shallow dish and whisk to combine. Sprinkle with some salt and pepper. Sift the flour and cornstarch with a little more salt and pepper into another shallow dish.
Dip the zucchini blossoms into the egg wash, then dredge in the flour mixture. Plop into the hot oil and fry until golden. Drain on paper towels. Sprinkle with flaked sea salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37611,"Pina Colada Sundae 2 tablespoons butter 1/2 cup sugar 1/2 inch peeled ginger, grated 1/4 ripe pineapple, peeled, cored, and cut into chunks Coconut sorbet or ice cream 1/2 cup rum Maraschino cherries, for garnish Ginger cookies, for garnish Instructions: In a small saucepan, heat the butter. Add the sugar and ginger. Stir together until the sugar dissolves. Continue to stir until the sugar starts turning light brown, about 3 to 4 minutes. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through. Scoop ice cream into each of 4 ice cream dishes. Remove the pan from the heat, and add the rum. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames. Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie. ","[Moscato, Sauvignon Blanc, Riesling, Gewrztraminer]" 37612,"Sweet Tea-and-Lemonade Lager 1 cup store-bought peach-flavored sweetened iced tea, chilled 2 cups store-bought lemonade, chilled 4 cups light lager beer, chilled Lemon wedges, for garnish Instructions: Add the iced tea and lemonade to a pitcher and stir to combine. Divide evenly between two chilled pint glasses. Top each glass with 2 cups beer. Garnish with lemon wedges. ","[Lager, Helles, Pilsner]" 37613,"Crab Cakes with Remoulade Sauce 1 tablespoon olive oil, plus more for frying 1/2 medium yellow onion, minced
2 teaspoons seafood seasoning, such as Old Bay 1 garlic clove, minced
1 pound jumbo lump crab meat
3 tablespoons mayonnaise
2 tablespoons minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 slices bread, crusts removed, toasted and chopped into tiny pieces
1 large egg, lightly beaten
Zest of 1 lemon Mixed salad greens, for serving Remoulade Sauce, recipe follows 1/3 cup mayonnaise 1 tablespoon ketchup
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
2 teaspoons Dijon mustard Juice of 1/2 lemon
Kosher salt and freshly ground black pepper Instructions: Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely. In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce. Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37614,"Tea-Tini Mocktail Ice 6 ounces unsweetened iced tea 3 ounces (1/2 cup) Lemon Simple Syrup, recipe follows 1 strip lemon zest, cut with a vegetable peeler
1 cup sugar 1 lemon, juiced Instructions: Fill a cocktail shaker with a handful of ice. Add the tea and the Lemon Simple Syrup, and shake what your mama gave you. Pour into a chilled martini glass. Garnish with the lemon strip. Combine the sugar and 1 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for about 10 minutes. Let cool, then stir in the lemon juice. Use immediately or store, covered, in the refrigerator. ","[Prosecco, Sauvignon Blanc, Ros, Vinho Verde]" 37615,"Macedonian Salad 1 large eggplant (about 9 inches long)--or its approximate equivalent in medium or small eggplants--peeled or not, and cut into 1-inch cubes, or even smaller a little oil for the baking tray 4 tablespoons olive oil 2 tablespoons red wine vinegar 1 medium clove garlic, minced 1/2 teaspoon salt (more, to taste) Freshly ground black pepper 1/2 teaspoon basil 1/4 teaspoon thyme 1/4 teaspoon marjoram or oregno 1 tablespoon fresh lemon juice 1/4 cup (packed) finely minced parsley 2 small scallions, very finely minced 1/2 medium red bell pepper, minced 1/2 medium green bell pepper, minced 1 medium tomato, diced Olives (Greek, oil-cured, or Nicoise) Yogurt Crumbled Feta cheese Instructions:

1. Preheat oven to 375 degrees F. Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
2. Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days.)
3. Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37616,"Red Pepper Penne with Cherry Tomato Puttanesca 1/4 cup olive oil 8 to 12 good-quality anchovy fillets
   6 large cloves garlic, thinly sliced or chopped
   2 small fresh red finger chiles, finely chopped
   1/2 cup dry vermouth
   2 pints cherry tomatoes
   1/2 cup oil-cured pitted black olives
   1/4 cup capers
   A few fresh basil leaves, torn
   Chicken stock, as needed
   1 pound bucatini or red pepper penne
   1 cup loosely packed fresh flat-leaf parsley tops, finely chopped
   1/4 cup grated Parmesan
   Instructions: In a large skillet, heat the oil (4 turns of the pan) over medium heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Add the garlic and chiles and stir for 2 minutes. Add the vermouth. Add the cherry tomatoes to the skillet, then add the olives and capers. Add the basil and simmer over medium-low heat for 20 minutes to break down the tomatoes. Add chicken stock if liquid gets too low. To serve, cook 1 pound pasta to al dente. Drain, reserving 1 cup of the cooking water. Toss together the sauce, starchy water, parsley, Parmesan and pasta. ","[Barolo, Barbaresco, Chianti, Rioja]" 37617,"Round Two Recipe: Chicken Crepes 1 cup baking mix 3/4 cup milk 2 large eggs 2 tablespoons melted butter, divided use 1 cup leftover chicken and vegetables from Chicken and Dumplings, recipe follows Leftover gravy from Salisbury Steak with Brown Gravy, recipe follows 1/4 cup grated jack cheese 4 pounds chicken leg quarters Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 1/4 cup canola oil 4 carrots, sliced 3 celery stalks, sliced 1 medium onion, chopped 1/2 (8-ounce) package sliced mushrooms 1 cup frozen corn 2 (14-ounce) cans chicken broth Water 1 cup baking mix 1 teaspoon poultry seasoning 1/3 cup milk 2 tablespoons canola oil 1 medium onion, chopped 1 1/2 pounds 80 percent lean ground beef 1 cup fresh bread crumbs 1 tablespoon grill seasoning 1 tablespoon Worcestershire sauce 1 large egg 1/2 (8-ounce) package sliced baby portobello mushrooms Kosher salt and freshly ground black pepper 1/4 cup all-purpose flour 2 (14-ounce) cans beef broth Instructions: Whisk together the baking mix, milk, eggs, and half of the butter until smooth. Let rest for 10 minutes. Heat a 7-inch non-stick skillet over medium heat. Brush it with a little of the remaining butter. Pour 2 tablespoons of the batter into the pan, swirling it so the batter evenly covers the bottom of the pan. The first one may not work out so just eat it. Repeat with the remaining butter and batter, stacking the finished crepes onto a plate. Preheat the broiler. Put a crepe on your work surface and run about 2 tablespoons of the chicken and gravy down the middle. Roll the crepe up and place it, seam side down, into a baking dish. When you have eight assembled, sprinkle the cheese evenly over the top. Broil until the cheese is melted and bubbling, about 1 to 2 minutes. Separate the chicken legs from the thighs, and season with salt and pepper, to taste. Coat the pieces with the flour, shaking off any excess and reserve the leftover flour. Put the oil into a heavy bottomed skillet and heat it over medium-high heat. Add the chicken and brown it on all sides, about 5 minutes per side. Remove the chicken to a plate and add the carrots, celery, onion, mushrooms, and corn. Sprinkle with the reserved flour, and give it a good stir. Add chicken broth and stir. Nestle the chicken pieces into the vegetables and add enough water to just cover the chicken. Bring to a boil, reduce the heat, cover, and simmer for 20 minutes. Just before the cooking time is up combine the baking mix, poultry seasoning, and milk in a small bowl. Drop the batter by tablespoons on top of the simmering chicken leaving some room between the dumplings. Cover and simmer for 20 minutes. Serve hot. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 5 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.) Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37618,"Breakfast Pizza Nonstick cooking spray One 11-ounce tube refrigerated thin-crust pizza dough
   1 stick unsalted butter, softened
   2 tablespoons everything bagel seasoning 1 cup whipped cream cheese
   4 ounces thinly sliced smoked salmon
   1 avocado, thinly sliced
   1/4 medium red onion, thinly sliced
   2 tablespoons minced fresh chives
   1 tablespoon minced fresh dill
   Instructions: Preheat the oven to 450 degrees F. Grease a rimmed baking sheet with nonstick spray. Stretch the dough into a rectangle on the greased baking sheet. Mix together the butter and 1 1/2 tablespoons bagel seasoning, then spread along the outside edge of the dough. Bake until the crust is golden brown, 10 to 12 minutes. Let cool completely. Using a rubber spatula, spread the cream cheese evenly over the pizza, leaving the crust edge exposed. Top with smoked salmon, avocado and red onion. Sprinkle with chives, dill and the remaining 1/2 tablespoon everything bagel seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37619,"Curried White Bean Dip One 15-ounce can cannellini beans, drained and rinsed 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons Madras curry powder 1 1/2 teaspoons ground cumin 1 teaspoon kosher salt, plus extra for seasoning 1/8 teaspoon cayenne pepper 1 clove garlic, peeled and halved Zest of 1/2 large lemon Whole Wheat Pita Chips, recipe follows 4 whole wheat pita breads 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt. Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside. Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 37620,"Warm Maple and Orange Beet Salad 4 medium or 2 large golden or red beets (as close to the same size as possible, about 1 1/2 pounds total) 1/3 cup pecan pieces 1 orange (or 1/4 cup plus 1 teaspoon orange juice) 2 tablespoons maple syrup 1 1/2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper Instructions: Scrub the beets, pat them dry and put into a paper bag. Place the bag into the microwave on a microwave-safe plate and cook on high power in 2 minute increments, until tender when pierced with a knife, 10 to 12 minutes total. When cool enough to handle, peel off the skin with a paring knife. Quarter the beets and cut each segment into 1/2-inch wedges. Transfer to a medium bowl. Coarsely chop the pecans. Toast in a small, dry skillet over medium heat, stirring the pecans around frequently, until very aromatic, but not blackened, about 5 minutes. Remove from the skillet to a bowl to cool. Juice the orange over a small bowl. Combine 1/4 cup of the orange juice and the maple syrup in the same small skillet. Boil the mixture over medium heat until reduced to a thick syrup (about 2 tablespoons), about 5 minutes. Whisk the mustard into the syrup, remove from the heat and add to the cooked beets. Stir in the pecans and 1 teaspoon of the remaining orange juice. Season with salt and pepper and toss to combine. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 37621,"Rockfish with Balsamic Vinegar Reduction and French Green Beans tossed with Radicchio and Fennel 3 Rockfish fillets, 6 to 8 ounces each 4 teaspoons extra-virgin olive oil, plus extra for searing 1 lemon, juiced 1 whole head garlic cloves, peeled, finely chopped Salt and pepper 1 cup balsamic vinegar French green beans, recipe follows Fried rice noodles, recipe follows 1/2 pound French-cut green beans 1 bulb fennel 1 head radicchio Salt and freshly ground black pepper 1 package rice noodles (recommended: Thai Kin) In a medium-sized pot, bring water to a rapid boil. Add the entire package of noodles to the water and cook according to the package directions. Drain the water from the pot and set the noodles aside. Place the vegetable melange in the middle of the plate. Top with a fish fillet and add a few rice noodles on top of the fish. Drizzle reduced balsamic vinegar around the plate. Instructions: In a medium sized bowl, marinate the rockfish fillets in extra-virgin olive oil, the juice of 1 lemon, and garlic After the fillets have soaked in the marinade for a few minutes, sear the fillets in olive oil in a medium sized pan until cooked through. Season with salt and freshly ground pepper, to taste. Bring vinegar to a boil, reduce heat and simmer until reduced by 1/2 and liquid becomes syrupy. Set aside to garnish the fish. Serve with French green beans and top with a few fried rice noodles. In a medium-sized pot, bring water to a rapid boil. Add the green beans for approximately 2 to 3 minutes, then immediately drain them from the pan and shock them in ice water. Drain the beans from the ice water and set aside. Slice the fennel bulb very thin. Cut and wash the radicchio head and slice it into quarters. Toss all of the vegetables together in a medium sized bowl and add salt and freshly ground pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 37622,"Steak with Bernaise 1/4 cup Champagne or white wine vinegar 1/4 cup good white wine 2 tablespoons minced shallots 3 tablespoons chopped fresh tarragon leaves, divided Kosher salt Freshly ground black pepper 3 extra-large egg yolks* 1/2 pound (2 sticks) unsalted butter, melted 6 (1-inch thick) rib eye steaks Olive Oil Coarsely ground black pepper Instructions: For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly. Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving. Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side. Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 37623,"Southern Antipasto Platter 1 baguette, sliced on the bias, into 1/2-inch pieces 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1 1/2 cups pickled green tomatoes 1 1/2 cups pickled okra 1 (16-ounce) jar roasted red peppers, drained and sliced 1 1/2 cups jalapeno stuffed green olives 3/4 pound pepper jack cheese, cubed 3/4 pound provolone cheese, cubed 1/2 pound Genoa salami, sliced thin 1/2 pound honey ham, sliced thin 1 pound sausage, grilled and sliced Instructions: Heat the grill to medium-high heat. Brush bread slices with olive oil, and sprinkle with salt and pepper. Place on grill and cook until toasted and has grill marks. Reserve. Using a large platter, arrange all of the antipasto ingredients and serve along with bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 37624,"\In the Army Now\ Lasagna 12 pounds ground beef 3 quarts chopped onion 1 tablespoon black pepper 3/4 cup crushed oregano leaves 1 tablespoon ground thyme leaves 1 teaspoon ground red pepper 1 1/4 teaspoons dehydrated garlic 2 2/3 tablespoons sweet crushed basil leaves 2 1/4 gallons canned, crushed tomatoes 3 1/2 quart tomato paste 30 eggs, slightly beaten 5 1/2 quarts cottage cheese 1 quart grated Parmesan, plus 1 1/2 cups 3 3/4 quarts shredded mozzarella 6 tablespoons dehydrated parsley 6 pounds uncooked lasagna noodles Instructions: Cook beef in its own fat until beef loses its pink color, stirring to break apart. Drain or skim off excess fat. Add onions, saute 3 minutes. Add pepper, oregano, thyme, red pepper, garlic, and basil, and cook 5 minutes longer. Add tomatoes and tomato paste to meat mixture. Blend well, simmer 1 hour. Skim off excess fat. Set aside. Combine eggs, cheeses, and parsley. Mix well and place in shallow pans, refrigerate. Preheat a convection oven to 300 degrees F and set fan on high with closed vent, or heat a regular oven to 325 degrees F. In 5 large baking dishes, place 2 1/2 cups meat sauce. Top with noodles in rows. Top with 3 1/2 cups chilled filling. Top with 1 quart meat sauce, more noodles and 3/12 cups chilled filling. Top again with 1 quart meat sauce, noodles, placed in rows and 1 quart meat sauce. Sprinkle 1 ounce Parmesan over each pan. Cover pans and cook for 1 hour. Uncover and bake for 10 to 15 minutes. It may take slightly longer in the oven if not using a convection oven. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37625,"Granny Smith Apples with Crispy Banana and Rum Ice Cream 1 green plantain 1/4 cup raisins 1/4 cup raspberries 1/4 cup strawberries 2 tablespoons brandy 1 cup heavy cream 4 Granny Smith apples, sliced 2 tablespoons brown sugar 2 tablespoons apple flavored liqueur 2 tablespoons butter 1 pinch each nutmeg and cinnamon 2 tablespoons sugar 2 tablespoons water 6 mint leaves Pinch raspberry powder (optional) Instructions: Peel banana and slice on a mandoline or by hand into very thin slices, lengthwise. Fold ends of banana together to make a circle. Pinch and put in deep fat fryer until golden brown. Remove and drain on paper towels. Set aside. Saute raisins, raspberries and strawberries. Add brandy and reduce. Finish with heavy cream. Heat saute pan, add apples, brown sugar. Deglaze with apple liqueur. Cook until still firm. Add whole butter, cinnamon, and nutmeg. Put crispy banana ring in the center of each dish. Fill with apples. Put a scoop of rum ice cream on top. Lace fruit compote around. Combine 2 tablespoons sugar with 2 tablespoons of water. Heat until syrupy. Puree with 6 fresh mint leaves. Garnish with mint coulis and raspberry powder. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 37626,"Corned Beef 2 quarts water 1 cup kosher salt 1/2 cup brown sugar 2 tablespoons saltpeter 1 cinnamon stick, broken into several pieces 1 teaspoon mustard seeds 1 teaspoon black peppercorns 8 whole cloves 8 whole allspice berries 12 whole juniper berries 2 bay leaves, crumbled 1/2 teaspoon ground ginger 2 pounds ice 1 (4 to 5 pound) beef brisket, trimmed 1 small onion, quartered 1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped Instructions: Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 37627,"Wehani Rice and Mango Salad 1 cup raw Wehani rice 2 1/2 cups water Salt and freshly ground black pepper 1 recipe for citrus dressing (see below) 2 ripe mangoes, peeled, seeded and diced 1 bunch watercress, stems trimmed Instructions: In a medium sauce pan, over high heat, bring the rice and water to a boil. Lower the heat, cover and cook gently for about 40 minutes or until the rice has absorbed the liquid. Drain and transfer to a shallow bowl to cool to room temperature. When cooled to room temperature combine the cooked rice with the citrus dressing and season with salt and pepper. Right before serving toss the salad with the mangoes and watercress leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37628,"Pan Roasted Arctic Char with Orange and Rosemary Beurre Blanc 1/2 cup orange juice 1/2 cup white wine 2 tablespoons orange zest 1 sprig fresh rosemary plus 1 tablespoon chopped rosemary, for garnishing 2 ounces heavy cream 2 ounces butter, cold and cubed Salt and freshly ground black pepper 8 orange segments 4 (6-ounce) pieces arctic char, skin removed Salt and pepper 1/2-ounce olive oil 2 cups cooked wild rice Instructions: In a saucepot over medium heat add orange juice, white wine, orange zest and rosemary. Reduce to 1/2 cup of liquid. Strain and return to saucepot. Over medium heat whisk in the cream and bring to a low boil. Turn heat to low and whisk in cold cubes of butter. Remove rosemary sprig and season with salt and pepper, to taste. Reserve warm. In a skillet over medium heat add the olive oil. Season the fillets with salt and pepper, then add to the hot pan. Allow fish to cook until golden brown, about 2 to 3 minutes per side. Remove fish from pan and place on top of warmed wild rice. Add sauce around and over fish. Garnish with chopped rosemary and orange segments. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 37629,"Lemon-Berry Icebox Cake 3 cups chopped strawberries (about 1 pound) 4 cups mixed berries (raspberries, blueberries and/or blackberries; about three 1/2-pint containers) 2 tablespoons granulated sugar Finely grated zest and juice of 2 lemons 1 8-ounce package cream cheese, at room temperature 1 cup confectioners' sugar 2 teaspoons vanilla extract 3 cups cold heavy cream 2 6-ounce packages lemon cookies Instructions: Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes. Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping. Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree. Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight. Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes. Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 37630,"Stuffed Peppadew? Peppers 12 sandwich-size slices soppressata, sliced in half 24 small fresh basil leaves or 12 large leaves, sliced in half from tip to stem
1/3 pound blue cheese or gorgonzola, cut into 24 small cubes 24 sweet piquante peppers, such as Peppadews? Instructions: Lay a slice of soppressata on a cutting board. Place a basil leaf in the center with the curved part of the leaf aligned with the curved part of the soppressata. Place a cube of blue cheese on top of the basil. Roll up the soppressata around the basil and cheese and stuff into a pepper. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 37631,"Green Goddess Dressing 1/2 ripe avocado, peeled 3/4 cup lowfat buttermilk 3 tablespoons white wine vinegar 2 tablespoons coarsely chopped fresh tarragon leaves 1 scallion (white and green parts), coarsely chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Put all of the ingredients into a blender and blend until smooth. Any leftover dressing will keep well in the refrigerator for 2 to 3 days in an airtight container. Per Serving: Calories 30; Total Fat 2g (Sat Fat 0g, Mono Fat 1.3g, Poly Fat 0g); Protein 1g; Carb 2g; Fiber 1g; Cholesterol 0mg; Sodium 170mg ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 37632,"Garden Iced Green Tea 1/4 cup firmly packed fresh mint leaves 4 fresh basil leaves 4 fresh sage leaves 2 tablespoons honey 2 green tea bags 3 cups iced water 1 cup ice Instructions: Mix 1 cup water, the mint, basil, sage and honey in a small saucepan and bring to a boil. Add the tea bags and steep, about 2 minutes. Pour the tea into a pitcher. Add the iced water and ice. Serve the tea cold. ","[Chardonnay, Sauvignon Blanc, Riesling]" 37633,"Tiramisu Sandwich Cookies 1 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup milk 1 tablespoon instant espresso powder 1/2 teaspoon pure vanilla extract 6 tablespoons unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 6 ounces mascarpone cheese, at room temperature 4 ounces cream cheese, at room temperature 1/3 cup confectioners' sugar, sifted, plus more for dusting 1/2 teaspoon pure vanilla extract 1 tablespoon coffee liqueur, such as Kahlua 1 teaspoon instant espresso powder Instructions: Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Stir the milk, espresso powder and vanilla in a liquid measuring cup until dissolved. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and creamy, about 1 minute. Add the egg and beat until combined. Reduce the mixer speed to low; beat in half of the flour mixture, then the milk mixture, then the remaining flour mixture. Increase the mixer speed to medium and beat until smooth, about 1 minute. Drop tablespoonfuls of dough about 2 inches apart on the prepared baking sheets (dip the spoon in water if the dough sticks); form into even mounds with damp fingers. Bake, switching the pans halfway through, until the cookies are set around the edges and the tops spring back when touched, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Make the filling: Beat the mascarpone, cream cheese, 1/3 cup confectioners' sugar and the vanilla in a medium bowl with a mixer on medium speed until smooth and light, about 1 minute. Transfer half of the filling to a separate bowl. Stir the liqueur and espresso powder in a small bowl until dissolved, then add to the remaining filling and beat until combined. Transfer the fillings to separate large resealable plastic bags and snip a corner on each. Flip over half of the cookies; pipe a circle of espresso filling around the edge of the cookies. Pipe the plain filling inside the circles and sandwich with the remaining cookies. Refrigerate until the filling is firm, about 1 hour. Dust with confectioners? sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37634,"B-Man Salad 6 tablespoons olive oil 2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon brown sugar
Pinch of red pepper flakes
Salt and freshly ground black pepper 6 ounces green leaf lettuce
Instructions: In a small jar, mix the oil, vinegar, mustard, brown sugar, red pepper flakes and salt and pepper to taste. Place the lid on the jar and shake well to mix. Cut up the lettuce and pour a little salad dressing over the top. Toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 37635,"Brioche-Pear Stuffing With Italian Sausage and Almonds Brioche bread 1 stick plus 2 tablespoons unsalted butter 2 cups chopped onions, leeks or scallions 2 cups diced celery 1 tablespoon minced fresh sage 1 tablespoon minced fresh thyme Kosher salt and freshly ground pepper 3 cups low-sodium chicken or turkey broth 2 large eggs 1/4 cup chopped parsley Pears, cut into small chunks and sauteed in butter 1 pound Italian sausage, cooked and crumbled 1 cup roughly chopped almonds Instructions: Chop the brioche bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes. Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared pears, sausage and almonds. Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37636,"Pate du Porc 1 2/3 cups chopped pork 1/2 cup sliced veal 2/3 cup chicken livers 1/4 cup shallots 1 1/2 tablespoons of butter 1 1/2 tablespoons of brandy 1 1/3 cups diced fat 1/4 teaspoon of dried thyme 1 egg, lightly beaten Strips of fatback Bay leaves Flour and water to make paste 1/4 teaspoons garlic, chopped 6 juniper berries 2/3 teaspoons olive oil Dash ground all spice Salt and pepper to taste 3 whole parsley sprigs 2 tablespoons of cognac 6 ounces of fatty pork stock (made from breast and leg bones) Instructions: In a bowl combine marinade ingredients. Combine chopped pork with chicken livers and sliced veal, and mix together with marinade. Cover and refrigerate for 2 days. Saute shallots in butter. Add brandy and reduce by half. Remove parsley sprigs and add marinade and marinated meats to a food processor along with the shallot mixture. Puree. Add diced fat, thyme and lightly beaten egg and pulse to mix. Line terrine with strips of fatback. Add pate mixture and cover it with the fat flaps. Put bay leaf pattern on top of fat and cover with aluminum foil, close the terrine lid and seal with flour and water paste. Preheat oven to 175 degrees. Place terrine in Bain-Marie. Fill with hot water (2/3 up the sides of roasting pan). Bake for 2 to 3 hours, or until instant read thermometer registers 165 degrees. Remove terrine from Bain-Marie, remove lid and weight down the pate, and bring to room temperature. Chill in refrigerator overnight, still weighted. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37637,"Slow Roasted Halibut with \Deconstructed\ Ratatouille 4 (6-ounce) Alaskan Halibut fillets Olive oil, to saute 1 medium onion, peeled and diced Olive oil, to saute 1 clove garlic, peeled and minced 1/4 cup tomato paste 1 red pepper, roasted, peeled and diced 1 yellow pepper, roasted, peeled and diced 2 Roma tomatoes, peeled, seeded and diced Salt and pepper, to taste 1/4 cup lemon juice 3 zucchini 6 cloves garlic, peeled, triple blanched 1 tablespoon olive oil 1/2 cup chicken stock 1/4 cup cream 1/8 pound fresh, clean spinach (about a handful) Instructions: Take halibut fillets and, in a 6-inch, oven-safe pan with olive oil, saute 1 side of halibut for 3 minutes over high heat. Remove and turn over halibut in pan. Place the pan with fish into a preheated 400-degree oven and bake for six minutes. Remove from oven.; Roasted Pepper and Tomato Salad: Sweat diced onions in olive oil, add diced garlic. Add enough oil to cover the onions, then add tomato paste and cook for about 6 minutes, stirring constantly. Pour onion mixture over diced, roasted peppers and tomatoes. Season with salt and pepper and lemon juice. Mix well and let sit for 30 minutes. Let drain for one hour.; Zucchini Puree: Cut green zucchini away from the center and dice. Triple blanch peeled garlic by boiling in water, then shocking in cold water and repeating this process 2 more times. Set aside. In a medium pan, add olive oil and zucchini, allowing time for zucchini to sweat. Then, add chicken stock, cover, and let simmer for 15 to 20 minutes. Add triple blanched garlic and cream, cook further for 5 minutes. Blend in a blender, adding fresh spinach. Strain into a bowl resting in an ice bath and let cool immediately. Basil Puree: 1 raw egg yolk 1 tablespoon rice wine vinegar 5 large leaves basil 3/4 cup grapeseed oil Salt and pepper, to taste Basil Puree: Place egg yolk with rice wine vinegar and basil in a blender. Blend adding grapeseed oil slowly until thick. Season with salt and pepper. Eggplant and Onions: 3 tablespoons honey 1 tablespoon thyme, chopped 1 eggplant 1 large Spanish onion, peeled Eggplant and Onions: Mix the honey with the thyme and let stand 30 minutes. Slice eggplant about 1 to 1 1/2 inches thick. Rinse and dry. Sear on flat grill on both sides. Brush with thyme infused honey and bake in the oven for 10 to 15 minutes. Slice onion about 1/2-inch thick. Sear on the grill, then roast in preheated 375-degree oven for 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37638,"Asparagus with Bacon and Feta 1 1/2 pounds asparagus, trimmed 3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 thick-cut strips bacon, diced
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
2 teaspoons honey
1/2 cup feta, crumbled
1/2 teaspoon flaky sea salt
Instructions: Preheat the oven to 450 degrees F. On a baking sheet, toss the asparagus with 1 tablespoon of the oil and the salt and pepper. Arrange in a single layer and roast until the asparagus is tender, 10 to 13 minutes. Meanwhile, in a skillet over medium-high heat, cook the bacon until crisp, 3 to 4 minutes. Remove to a paper-towel-lined plate to drain, reserving 3 tablespoons of the bacon drippings. In a medium bowl, whisk the bacon drippings, mustard, vinegar, honey and the remaining 2 tablespoons oil until combined. To assemble: Plate the asparagus. Sprinkle with bacon and feta, and drizzle with Dijon dressing. Finish with flaky sea salt. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37639,"Pan-Seared Branzino with Tomato and Capers 4 skin-on branzino fillets, bones removed 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 1 cup cherry tomatoes, quartered 2 tablespoons capers, drained and rinsed 1/2 cup pitted nicoise olives, halved 3 tablespoons dry white wine 1 tablespoon unsalted butter 2 tablespoons chopped fresh Italian parsley Instructions: Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt. Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm. To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 37640,"Chia Lime Water 2 quarts water 1 cup freshly squeezed lime juice 1 cup sugar 1/4 cup chia seeds, available in health food stores Several sprigs of sage for garnish (optional) Instructions: Stir together the water, lime juice and sugar until the sugar is dissolved. Stir in the chia seeds and garnish with the optional sage sprigs. Serve in tall glasses over ice. ","[Viognier, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 37641,"Walnut Chicken 2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water 1/2 cup teriyaki sauce 1 tablespoon dry sherry 3 tablespoons soy sauce 10 tablespoons brown sugar 12 drops liquid garlic 3 teaspoons powdered ginger 6 teaspoons cornstarch 2 cups water 12 pieces skinned chicken breasts 4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water 1 tablespoon butter 1/2 pound whole walnuts halves Instructions: Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37642,"Lemon Tart 3 lemons, zest grated, juiced 3 large eggs 1/2 cup plus 1 tablespoon sugar 3 tablespoons unsalted butter, cut into 1/2-inch pieces 1 (9 1/2-inch) tart shell made from Sweet Tart Dough, prebaked, recipe follows 1 lemon 1/4 cup Apricot Glaze Mint leaves 1 cup plus 1 tablespoon confectioners' sugar 1 3/4 cup all-purpose flour Pinch salt 9 tablespoons unsalted butter, softened 1 large egg Instructions: Preheat the oven to 325 degrees. Fill a medium saucepan one-third full with water and bring to a simmer. Put the zest and lemon juice in a medium bowl and whisk in the eggs. Add the sugar and butter and place the bowl over the simmering water; the water must not touch the bottom of the bowl. Cook, whisking constantly, until the butter is completely melted and the mixture is smooth. Remove the bowl from the pan of hot water and allow the mixture to cool for 15 minutes. Place the pre - baked tart shell on a baking sheet. Pour the filling into the shell and bake the tart for 8 to 10 minutes, or until the center is just set. Cool the tart completely on a wire rack. Make the garnish: Using a channel knife, cut 6 lengthwise grooves in the lemon, removing 6 strips of rind. Cut a crosswise slice from the center of the lemon and place it in the center of the tart. Slice the remaining lemon and place it in the center of the sections into half and then cut the sections into halfmoons. Arrange the slices around the edge of the tart with the cut sides out. If necessary, rewarm the apricot glaze over low heat or in the microwave. Using a pastry brush, lightly brush the top of the tart with the warm apricot glaze. Garnish with a few mint leaves. Sift together the confectioners' sugar, flour, and salt into a bowl. Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and divide it into 2 pieces. Shape each half into a disc, wrap in plastic wrap, and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37643,"Chocolate Cream Pie 1 disk homemade pie dough All-purpose flour, for dusting 1/2 cup chopped bittersweet chocolate (about 3.5 ounces) 2 1/2 cups whole milk 3 ounces unsweetened chocolate, chopped 1 cup sugar 3 tablespoons cornstarch 2 tablespoons all-purpose flour 3/4 teaspoon kosher salt 4 extra-large egg yolks, lightly beaten 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract 1/2 cup mascarpone cheese 1/4 cup plus 1 tablespoon sugar 1 vanilla bean, split lengthwise, seeds scraped out 1 1/2 cups cold heavy cream Shaved white, milk and bittersweet chocolate, for decorating Instructions: Make the crust: Preheat the oven to 375 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface, then fit into a 9-inch pie dish. Fold the overhanging dough under itself and crimp the edges. Place a piece of parchment paper in the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, about 20 minutes. Remove the parchment and beans and continue to bake until completely golden and crisp looking, another 5 minutes. (If the edges are getting too brown, cover them with some foil.) Let the crust cool completely. Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden. Meanwhile, make the filling: Pour 2 cups milk into a heatproof bowl and set over the pan of simmering water. Heat until the milk is almost, but not quite, boiling. Add the unsweetened chocolate and stir until it?s completely melted. Set aside off the heat. In a big bowl, whisk the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk, then stir into the hot chocolate-milk mixture. Return the double boiler to medium-high heat. Whisk in the egg yolks and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat and stir in the butter and vanilla until smooth. Let the filling cool slightly, then pour into the pie shell. Place a piece of plastic wrap directly onto the surface of the filling and refrigerate until cold, about 3 hours or overnight. Right before serving, make the whipped cream: Beat the mascarpone, sugar and vanilla seeds in a large bowl with a mixer until creamy. Add the heavy cream and continue to beat until it holds medium-stiff peaks. Add the whipped cream to a pastry bag fitted with a large star tip and pipe generously on top of the pie. Sprinkle with shaved chocolate. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 37644,"Smoked Gouda & Bacon Potatoes 2 whole garlic bulbs 1 Tbsp. olive oil 15 small red potatoes, halved 15 bacon strips 2 cups (8 oz.) shredded smoked Gouda cheese 1 tsp. coarsely ground pepper 2 cups sour cream 1 Tbsp. dried cilantro Instructions: Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or just until tender. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm. Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375°F for 10 to 15 minutes or until bacon is crisp. For sauce, squeeze softened garlic into a food processor. Add sour cream and cilantro; cover and process until blended. Serve with potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37645,"Dutch Oven Buttermilk Cornbread 2 cups cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 (12-ounce) can creamed corn 1 cup buttermilk 2 eggs 2 tablespoons lard Instructions: In a large bowl, mix the dry ingredients together, and then add the creamed corn, buttermilk, and eggs, and mix thoroughly. Position a 10-inch or 12-inch Dutch oven over where the fire on your grill will be, and then arrange 15 charcoal briquettes around the bottom. Heat the Dutch oven over the fire. Melt the lard in the Dutch oven, and then add the batter. The lard will rise up the edges and spill onto the top of the batter. Cover the Dutch oven and place 10 coals on the lid. Cook for about 30 minutes, or until the bread is brown and firm. If using a cast iron skillet in the oven instead, preheat oven to 425 degrees F. Place the skillet in the oven, melt the lard, and then add the batter. Do not cover. Bake for 25 to 30 minutes. Let cool for 5 to 10 minutes before cutting. Serve warm. ","[Rhone Blends, Zinfandel, Tempranillo, Barbera]" 37646,"Neopolitan Cookies Red food coloring 1/4 cup cocoa 1/2 cup chopped walnuts 2 1/2 cups flour 1 1/2 cups sugar 1 cup butter, softened 1 egg 1/2 teaspoon baking powder 1 teaspoon vanilla 1/2 teaspoon salt 1/2 teaspoon almond extract Instructions: In an electric mixer add flour, sugar, butter, egg, baking powder, vanilla, salt, beat 3 minutes. Line bottom of loaf pan with waxed paper. Divide in 3 equal parts and mix in: Part 1: almond extract and 5 drops red food coloring Part 2: cocoa Part 3: chopped walnuts Preheat oven to 350 degrees. Spread each part in loaf pan one on top of the other, pink, white, and chocolate. Cover pan and refrigerate for at least 4 hours. Remove from pan and cut lengthwise in half then crosswise then cut 15 cookies from each piece. Bake for 8 to 10 minutes. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 37647,"Rose Vanilla Doughnuts 2 1/2 quarts (10 cups) vegetable oil, for frying One 16.3-ounce tube refrigerated biscuit dough (8 biscuits) 1/2 cup confectioners' sugar 2 teaspoons milk 1 teaspoon vanilla bean paste 1/4 teaspoon rose water Food-safe dried rose petals, for garnish Instructions: Put the oil in a large heavy-bottomed saucepan fitted with a deep-fry thermometer. Heat the oil over medium heat until the thermometer registers 325 degrees F. Line a baking sheet with paper towels and top with a wire cooling rack. Separate the biscuits, then cut each biscuit in half to create 16 half-moons. Use your fingers to separate the dough of a half-moon into 3 layers. With the rounded edge up, gently wrap one layer around a fingertip to create the center of the rose. Slide it off and then wrap a second layer around the center, trying to match the shape of a flower. Wrap the third layer around the blossom, using a fingertip to lightly press the rounded edges outward like petals. Give the base of the flower a light pinch to secure the layers together. If the dough has dried out slightly, dampen the base lightly with water and then pinch it. Repeat this process with the remaining half-moon pieces.\u202f
Carefully lower the roses a few at a time into the hot oil. Be sure not to crowd the oil or the temperature will drop. Control the heat to maintain 325 degrees F. Fry until golden brown all over, about 2 minutes per side. Drain on the prepared cooling rack. Repeat with the remaining roses. Let the doughnuts cool completely, about 30 minutes.
Whisk together the confectioners' sugar, milk, vanilla and rose water in a small bowl until incorporated. Dip each doughnut in the glaze and immediately sprinkle with dried rose petals. Allow the glaze to set for 1 hour.\u202f
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 37648,"Sour Cream-and-Onion Jalapeno Poppers 2 tablespoons vegetable oil 1 large onion, finely chopped Kosher salt and freshly ground pepper 1/2 cup sour cream 1 5-ounce package garlic-and-herb cheese spread (such as Boursin), at room temperature 1 1/2 cups shredded mozzarella cheese (about 6 ounces) 2 tablespoons chopped fresh chives 1/2 teaspoon onion powder 12 medium jalapeno peppers, halved lengthwise and seeded (stems intact) 8 cups sour cream-and-onion potato chips (about 7 ounces) Cooking spray 1 cup all-purpose flour 3 large eggs 1 1/2 teaspoons paprika Instructions: Preheat the oven to 400 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion and season with salt and pepper; cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives, onion powder and 1/2 teaspoon pepper. Stir to combine; season with salt. Spread about 1 tablespoon cheese mixture in each jalapeno half. Put the potato chips in a large resealable plastic bag and crush with a rolling pin to make coarse crumbs. Line a rimmed baking sheet with foil and coat with cooking spray. Whisk the flour and 1/4 teaspoon salt in a shallow bowl. Whisk the eggs in another shallow bowl. Combine the crushed chips with the paprika in a third bowl. Dredge each stuffed jalapeno in the flour, turning to coat, then dip in the egg mixture and coat with the potato chips, pressing to adhere. Transfer to the prepared baking sheet, filling-side up, and bake until golden brown, 25 to 30 minutes. Try serving these poppers with a splash of malt vinegar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37649,"Sex on the Beach 1 oz. melon liqueur 1 oz. peach schnapps 1 oz. vodka Orange juice Pineapple Splash cranberry juice Maraschino cherry Instructions: Fill chimney glass with ice and add melon liqueur, peach schnapps and vodka. Add equal parts pineapple and orange juice almost to top. Add a splash of cranberry. Garnish with a maraschino cherry. ","[Vodka, Peach Schnapps, Melon Liqueur]" 37650,"Fluttering Cupcakes 1 box (18.25 oz.) yellow cake mix 3 cups prepared vanilla frosting 48 pieces thin pretzels twists ? cup pink decorating sugar 1? cups M&M'S? Brand Chocolate Candies ? cup M&M'S? Brand Peanut Chocolate Candies 3 strands licorice laces Green food coloring Instructions:

1. Preheat oven to 350F.
2. Line the cupcake pans with the paper cupcake liners.
3. Prepare the cake mix according to the package instructions. Pour the cake mix into the lined cupcake pans, and bake for approximately 18-21 minutes. Transfer to a wire rack, and let cool completely.
4. While the cupcakes are baking, prepare the butterfly wings. Line the two sheet pans with wax paper. Transfer 1 cup of vanilla frosting to a microwave-safe bowl; heat in the microwave for 10-15 seconds, stirring occasionally, until the texture of slightly whipped cream. Dip the pretzels in the warmed vanilla frosting until they're almost covered. Dab off any excess frosting, and then sprinkle with the pink decorating sugar before the icing sets. Transfer to the lined sheet pans; set aside and let cool completely.
5. Tint 1 can of vanilla frosting green; spread it on top of the cooled cupcakes. Refrigerate until the frosting is set.
6. Using the photo as your guide, decorate the cupcakes as follows:
7. Cover the top with green M&M'S? Brand Chocolate Candies on the outside edge of each cupcake.
8. Press the small tips of the pretzels on top of the cupcakes for wings.
9. Place one M&M'S? Brand Peanut Chocolate Candies for the head.
10. Arrange a line of same-color M&M'S? Brand Peanut Chocolate Candies for the body.
11. Cut the licorice laces and place them as antennae. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37651,"Plantain Cake with Avocado Buttercream 2 cups superfine sugar 2 3/4 cups cake flour 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 tablespoon baking powder 1 cup warm milk 1 very ripe plantain (mostly black) 1/2 cup unsalted butter 1/4 cup shortening 4 large eggs 1 1/2 teaspoons vanilla extract Avocado Buttercream, recipe follows Plantain Chips, recipe follows 1 cup unsalted butter 7 cups powdered sugar, divided 2 ripe avocados 1 tablespoon vanilla extract 1/4 teaspoon salt 1 plantain Sugar, as needed Instructions: Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners. In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time, until completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes. Sift together the cake flour, cinnamon, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. In a separate bowl, blend the plantain with a hand mixer. Add the vanilla and the blended plantain to the batter. Fill the cupcake liners almost to the top. Bake until the cake bounces back when you touch it, about 25 minutes. Remove from the pan and place onto a tray to cool. Using a pastry bag and piping tip, frost the cupcakes with the Avocado Buttercream and top with 1 plantain chip. In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar. Scrape down the sides of the bowl with a rubber spatula. In a food processor, blend the avocados until smooth and add into the buttercream. Then add the remaining 4 cups powdered sugar. Preheat the oven to 325 degrees F. Thinly slice the plantain, place on a baking sheet, and sprinkle with sugar. Bake until the chips have browned completely, about 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37652,"Spicy Lobster Pasta 2 tablespoons olive oil 1/4 teaspoon crushed red cl flakes
4 cloves garlic, minced
1 Fresno cl, minced (leave in the ribs and seeds for extra spice)
1 medium yellow onion, minced
1/2 cup dry white wine
One 28-ounce can whole tomatoes (preferably San Marzano)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound spaghetti Two 8-ounce lobster tails, fresh or frozen and defrosted
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint Good-quality extra-virgin olive oil, for drizzling, optional Instructions: Heat the olive oil in a large skillet over medium heat. Add the cl flakes, garlic, Fresno cl and onions and cook until the onions are tender and fragrant, 5 to 7 minutes. Add the white wine and bring to a low simmer. Stir in the tomatoes, salt and pepper. Reduce the heat to low, cover and simmer until reduced slightly, 35 to 40 minutes. Bring a large pot of water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1/2 cup pasta water, then drain the pasta and keep warm. Add the lobster tails to the sauce, cover and cook for about 5 minutes (they will not be cooked through at this point). Remove the lobster to a cutting board and carefully use a knife to split open the tails on the backside. Remove the meat and coarsely chop. Add the lobster meat back to the sauce along with a few tablespoons of the pasta water and the spaghetti. Toss to coat, adding more pasta water if the sauce is too dry. Toss in the parsley and mint. Drizzle with a good-quality extra-virgin olive oil, if desired. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 37653,"Beer-Braised Pork Chops 3 slices bacon, diced 1 small onion, diced 2 to 3 large sprigs thyme, plus 1 tablespoon chopped leaves 1 15-ounce can cannellini beans, drained and rinsed 1 1/4 cups low-sodium chicken broth 1/2 head Napa cabbage, roughly chopped Kosher salt and freshly ground pepper 2 pinches of red pepper flakes 4 boneless pork chops (1/2 inch thick; 1 to 1 1/2 pounds total) 2 tablespoons all-purpose flour 1 12-ounce bottle medium-dark beer 1 tablespoon unsalted butter Instructions: Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel\u2013lined plate. Pour off all but 1 tablespoon of the bacon fat into a small bowl and reserve. Add the onion and thyme sprigs to the skillet and cook until the onion is softened, about 5 minutes. Add the beans and 3/4 cup chicken broth and cook until the beans are tender and most of the broth evaporates, about 5 minutes. Add the cabbage and cook until wilted. Season with salt, pepper and a pinch of red pepper flakes. Rub the pork chops with salt, pepper and the chopped thyme, then coat with the flour. Heat 1 tablespoon of the reserved bacon fat in a separate skillet over medium-high heat. Add the pork chops and cook until golden brown, 2 to 3 minutes per side. Remove to a plate. Add the beer and remaining 1/2 cup chicken broth to the skillet and scrape up any browned bits from the bottom of the pan; bring to a simmer. Return the pork to the skillet, reduce the heat to medium low and loosely cover. Cook until the pork is cooked through, 5 to 7 minutes. Remove the pork to a plate and let rest. Continue cooking the braising liquid until reduced and thickened, about 6 minutes; swirl in the butter. Divide the bean-cabbage mixture among plates. Slice the pork and add to the plates. Top with the pan sauce, bacon and another pinch of red pepper flakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 37654,"Mushroom-Bean Burgers with Ranch Sauce 1/4 cup extra-virgin olive oil 8 ounces portobello mushroom caps (about 3), finely chopped 1 small red bell pepper, finely chopped 3 scallions, thinly sliced 1 clove garlic, minced 1 15-ounce can pinto beans, drained and rinsed 3/4 cup frozen cooked short-grain brown rice Kosher salt and freshly ground pepper 1/4 cup panko
4 slices muenster cheese
4 whole-wheat hamburger buns Lettuce leaves, sliced tomato and thinly sliced Persian cucumber, for topping 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon buttermilk
2 teaspoons apple cider vinegar
1/4 teaspoon garlic powder 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh chives Kosher salt and freshly ground pepper
Instructions: Make the burgers: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Remove to a plate. Add 1 more tablespoon oil to the skillet, then add the bell pepper. Cook, stirring, until lightly browned and tender, 2 to 3 minutes. Add the scallions and garlic and cook, stirring, until softened, about 1 minute. Add the beans, rice, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Transfer to a large bowl and beat with a mixer on medium-high speed until the beans are mashed and the mixture is incorporated. Add the panko and beat to combine. Season with salt and pepper, if needed. Form the mushroom-bean mixture into four 4- to 4 1/2-inch-wide patties (about 1/2 inch thick). Place on a plate lined with wax paper, cover and refrigerate until firm, at least 30 minutes.
Meanwhile, make the ranch sauce: Combine the mayonnaise, sour cream, buttermilk, vinegar and garlic powder in a small bowl. Stir until well combined. Stir in the dill and chives and season with salt and pepper, if needed. Refrigerate until ready to use.
Cook the burgers: Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. When hot, carefully add the patties and cook until browned, 4 to 5 minutes (reduce the heat slightly if the patties are browning too quickly). Carefully flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes, topping each patty with a slice of cheese during the last 2 minutes of cooking. Toast the buns, if desired. Serve the burgers on the buns with lettuce, tomato, cucumber and the ranch sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 37655,"Grilled Pork Meatballs 2 tablespoons fish sauce 1 tablespoon vegetable oil 2 teaspoons sugar 1 small shallot, peeled and minced 1 small clove garlic, peeled and minced Freshly ground black pepper 1 pound pork butt, thinly sliced, or coarsely ground pork 2 tablespoons potato starch Bamboo skewers, soaked for 20 minutes and drained Instructions: Whisk together fish sauce, oil, and sugar until the sugar is completely dissolved. Stir in shallot and garlic, and season with pepper. Add pork and pound the meat into the marinade until evenly coated. Marinate, refrigerated, for 1 hour. Place pork between the palms of your hands and squeeze out excess liquid. Put drained meat in a container and place in freezer for 1 hour. Put partially frozen pork in a food processor and pulse to loosen the meat, about 2 minutes. Add potato starch and continue pulsing until mixture has firm paste-like consistency, about 5 minutes. Form into meatballs. Slide 3 to 5 meatballs onto each skewer. Grill over a barbecue or on a well oiled grill pan over medium high heat until the meatballs are cooked through, rolling them around in the pan, about 6 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 37656,"Spiked Strawberry-Red Iced Green Tea 10 oz. can frozen strawberry daiquiri mix (non-alcoholic), diluted with 1 can cold water 2 cups chilled green tea 2 Tbs. black currant, strawberry or raspberry syrup ice cubes strawberries and sugar, for garnish strawberries and sugar, for garnish
Optional: 1 oz. shot of vodka or light rum per serving Instructions: Put the strawberry daiquiri mixture into a medium-size pitcher and stir until thawed and blended. Add the chilled green tea and fruit syrup and mix thoroughly. Pour the tea mixture (and alcohol, if using) into tall glasses filled with ice. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 37657,"Spiced Carrot-Potato Latkes 1 pound russet potatoes, peeled 1 small onion Kosher salt freshly ground black pepper 1 cup grated carrot 2 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/3 cup all-purpose flour or matzo meal 1 large egg, beaten Vegetable oil or rendered chicken or duck fat, for frying Applesauce, prepared horseradish and sour cream, for serving Instructions: Preheat the oven to 250 degrees F. Grate the potatoes on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible (blot dry on paper towels if especially wet). Transfer the mixture to a large bowl. Mix in the carrot, parsley, cinnamon, coriander and cumin. Add the flour and egg and stir until thoroughly combined. Using 1/4 cup of the mixture at a time, form tightly packed pancakes about 2-inches wide and transfer to a paper towel-lined baking sheet. Heat about 1/4 inch of oil in a large nonstick skillet over medium heat until shimmering. Fry the pancakes in batches until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet in the oven while cooking the remaining pancakes. Serve with applesauce, prepared horseradish and/or sour cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37658,"Kebbe Be Sayneyeh About 14 ounces burgel (cracked wheat) About 2 cups warm water About 7 ounces minced lamb About 3/4-ounce salt About 1-ounce kebbe spices 1 onion, chopped 2 finely chopped onions 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons mixed spices (ground cumin, ground cinnamon, fresh basil, and fresh marjoram, to taste) 1 cup pine nuts Edible Flowers, for decorations Instructions: Burgel Dough: Soak the burgel in a bowl with warm water for about 1/2 an hour. Blend the burgel with minced meat, salt, kebbe spices, and the chopped onions. Blend everything together until very smooth and refrigerate while cooking the savory meat for the stuffing. Savory Minced Meat: Fry the chopped onions with salt and black pepper until golden. Add the minced meat and cook for about 30 minutes. Add the mixed spices, and let simmer for about 15 minutes. Oven Bake: Lay down half the kebbe dough on a tray 30 cm by 40 cm, then lay down the savory minced meat. Place the other half of the kebbe dough on the top of the savory minced meat, the cut it in diamond shape. Bake it for 20 minutes, in a preheated gas oven 180 degreesC/350 degrees F. Top it up with the pine nuts and garnish with edible flowers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37659,"Un-Fried Chicken 1 cup buttermilk 1 tablespoon hot sauce, such as Louisiana Hot Sauce 4 boneless, skinless chicken breasts, cut in half Kosher salt and black pepper 1 1/2 cups multi-grain panko breadcrumbs 3 tablespoons grated Parmesan 1 lemon, quartered, plus 1 tablespoon lemon zest 1 teaspoon red pepper flakes Instructions: Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture. Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes.
Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37660,"Panzanella Strata Butter, for greasing and to dot the top 1/4 cup EVOO
2 to 3 cloves garlic, thinly sliced
2 cubanelle peppers
1 large red sweet pepper
1 red onion, chopped
1 cl pepper, Fresno, jalapeno or Italian cherry, thinly sliced or finely chopped
1 pint cherry tomatoes
Salt and pepper Salt and pepper
8 eggs
1 pint cream or half-and-half
1 1/2 cups grated Parmigiano-Reggiano 1/4 cup fresh flat leaf parsley, chopped
Small handful fresh basil leaves, torn or sliced
6 cups chopped or torn stale bread, white or peasant-style
Instructions: Grease a casserole dish with some butter, set aside. Heat a large skillet over medium-high heat with the EVOO. Add the garlic, cubanelles, sweet peppers, onions and chiles, then stir. Cook to tender-crisp, 5 minutes. Add the tomatoes, and season with salt and pepper. Remove from the heat and cool. Whisk together the eggs, cream, half of the cheese, the parsley, basil and some salt and pepper. Arrange the bread and cooled vegetables in the casserole dish, it will mound up a bit. Pour the eggs over top of the casserole and top with the remaining cheese and a few dots of butter. Cover and chill overnight or a couple of days ahead. To serve, bring the casserole to room temperature. Then bake at 375 degrees F until cooked through, 1 hour to 1 hour 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 37661,"Broccoli Pesto Pizza 2 cups cooked chopped broccoli (frozen is fine) 1 1/2 ounces parmesan cheese (1/2 cup grated) 1 cup lightly packed fresh basil leaves Salt and freshly ground pepper 3 tablespoons plus 2 teaspoons extra-virgin olive oil 1 tablespoon cornmeal 3/4 pound store-bought whole-wheat pizza dough, at room temperature Cooking spray 3 ounces soft goat cheese (chevre) 1 large tomato 1/4 teaspoon red pepper flakes Instructions: Preheat the oven to 475 degrees F. If using frozen broccoli, thaw it according to the directions on the package. Finely grate the parmesan, then place 1/3 cup into the bowl of a food processor along with the broccoli, 2/3 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper. While the processor is running, drizzle in 3 tablespoons olive oil. Process until smooth, scraping down the sides of the bowl as needed. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch the dough into a 12-inch circle. Spray the baking sheet with cooking spray and place the dough onto it. Spread the broccoli pesto over the dough, leaving a border for the crust. Scatter the goat cheese over the top of the pesto, then thinly slice the tomato and arrange the slices on top. Bake until the cheese and tomatoes are softened and the crust is golden brown, 12 to 14 minutes. Garnish the pizza with the remaining parmesan, the remaining 1/3 cup basil and the red pepper flakes. Drizzle with the remaining 2 teaspoons olive oil and slice the pizza into 8 wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 37662,"Waffle-Grilled Ham and Cheese 4 cooked waffles 2 slices Swiss cheese, halved Dijon mustard, optional 2 slices ham Butter or nonstick spray, for greasing Instructions: Lay 2 of the waffles on a counter or cutting board. Place a half-slice of cheese on top of each waffle. Spread some mustard over the cheese if using. Fold each ham slice in half, and place on top of the cheese slices. Layer another half-slice of cheese over each piece of ham. Top with the remaining waffles to form a sandwich.
Heat a nonstick skillet or cast-iron pan over medium heat.
Grease the skillet with some butter. Place the sandwiches in the pan, and cook until golden on the underside and the cheese starts to melt, 2 to 3 minutes. Flip the sandwiches, and cook until golden on other side and the cheese fully melts, about 2 more minutes. Serve hot or wrap in foil to pack for a school lunch or picnic.
Make it Your Own: For an Italian spin on this sandwich, swap in prosciutto for the ham and mozzarella for the Swiss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37663,"Lemon Chicken 4 boneless, skinless chicken breast halves 2 tablespoons olive oil 1 teaspoon grated lemon zest 1/4 cup fresh lemon juice 1/2 cup chicken broth mixed with 2 teaspoons cornstarch 2 tablespoons chilled unsalted butter 1 small scallion, thinly sliced Salt and freshly ground pepper Instructions: Separate the tenderloins from the breasts. Between sheets of plastic wrap pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the olive oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side). Saute on other side 4 to 5 minutes or until the interior is cooked through. Mix lemon zest and lemon juice into chicken broth. Remove the chicken to a plate. Give the lemon broth cornstarch mixture a stir and add it to skillet. Deglaze the pan and simmer for a two minutes or until the sauce looks thick and glossy. Taste and season with salt and pepper. Remove the skillet from the heat and whisk in the butter if you wish. Pour the sauce pour over the chicken and sprinkle the scallions on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37664,"Everything Bagel Fried Rice Balls Neutral oil, such as avocado or canola oil, for frying (about 8 cups) 2 cups cold cooked long-grain white rice (see Cook\u2019s Note)
1 cup shredded low-moisture whole milk mozzarella
1/4 cup plus 2 tablespoons everything bagel seasoning
1/4 cup scallions, thinly sliced on the bias (about 4 scallions)
3 ounces cold cream cheese, cut into 12 pieces (about 1/2 teaspoon each)
1 cup all-purpose flour
1/2 teaspoon garlic powder
Kosher salt and freshly cracked black pepper
2 large eggs
1 1/2 cups panko or plain dried breadcrumbs
Instructions: Heat 2 inches of oil in a large Dutch oven or heavy-bottomed pot) fitted with a deep-fry thermometer over medium heat, until the thermometer registers 375 degrees F. Line a baking sheet with paper towels and set a wire rack inside. Mix the rice, mozzarella, everything bagel seasoning and 2 tablespoons scallions in a large bowl.
Scoop out 2 tablespoon portions of the rice mixture to make 12 rice balls (if using a 2-tablespoon cookie scoop, pack the scoop against the side of the bowl).
Moisten your hands with water to prevent the rice mixture from sticking to your palms. Working with 1 rice ball at a time, flatten into a thick patty, then place 1 piece of cream cheese in the center. Wrap the patty around the cream cheese, roll between your palms to form a tight ball and place on a plate. Repeat with the remaining rice balls and cream cheese.
Whisk the flour, garlic powder, 1/2 teaspoon salt and a few grinds of pepper in a shallow bowl. Whisk the eggs with 1 teaspoon of water in another shallow bowl. Place the breadcrumbs in a third shallow bowl.
Dredge a rice ball in the seasoned flour and tap off any excess. Use a fork to dip in the egg wash, allowing any excess to drip off. Roll in the breadcrumbs until evenly coated, then place on a plate. Repeat with the remaining rice balls.
Gently lower 6 rice balls into the hot oil and fry, turning as needed, until golden brown on all sides, about 5 minutes total. Remove with a spider and drain on the prepared baking sheet; season with salt. Bring the oil temperature back to 375 degrees F and repeat with the remaining 6 rice balls. Sprinkle with the remaining 2 tablespoons scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 37665,"Chilaquiles with Roasted Tomatillo Salsa 1 pound fresh tomatillos 3 fresh serrano chiles 3 garlic cloves, unpeeled 1 large onion, coarsely chopped Olive oil, as needed Salt and freshly ground black pepper 1/2 cup fresh cilantro leaves 1/4 cup chicken broth or more as needed 1/3 cup vegetable oil 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight) 3 cups roasted Tomatillo Salsa Kosher salt and fresh ground black pepper 1/2 cup crumbled queso fresco*** or a mild feta 2 thin slices onion, separated into rings 1/2 cup Mexican crema, creme fraiche or sour cream 1/4 cup chopped fresh cilantro leaves, for garnish Instructions: Special equipment: 4 individual casserole dishes To make the salsa: Preheat the broiler or oven to 550 degrees F. Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency. To make the chilaquiles: Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel. In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately. *Cook's Note: Salsa Verde means \green sauce\ and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets. Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets **Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken. ***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 37666,"Rigatoni with Steak Sauce 4 tablespoons olive oil 2 (12-ounce) rib-eye steaks Salt and pepper 2 onions, thinly sliced 2 carrots, peeled and thinly sliced 4 cloves garlic, minced 1 teaspoon dried oregano 3/4 cup dry red wine 1 (26-ounce) jar marinara sauce 1 cup beef broth 16 ounces dried rigatoni pasta 3 ounces Parmesan, shaved Instructions: Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper. Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni. Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 37667,"Prosciutto Finger Sandwiches with Spicy Peach Jam 1 tablespoon sour cream 8 thin slices of good quality white bread 1/2 pound thinly sliced prosciutto 1/4 cup each finely chopped fresh tarragon, Italian flat-leaf parsley, and basil 3 peaches, pitted and chopped 1/8 teaspoon red pepper flakes
1/4 cup honey 1 tablespoon water Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup cream cheese Instructions: In a large sauce pan, combine the peaches, red pepper flakes, honey, water, and salt, and pepper, to taste and place the pan over medium heat. Bring to a simmer, then lower the heat and simmer slowly for 30 minutes, stirring occasionally. Let the mixture cool, then blend it in a blender or food processor until smooth. In a small bowl, stir the cream cheese and sour cream together until well combined.
Divide the cream cheese mixture among 4 slices of bread, reserving a little bit of cream cheese for garnish. Spread the peach jam on the other slices of bread. Top the cream cheese slices with a few slices of prosciutto and top with the slices with jam. Slice in half.
In a small bowl, blend the chopped tarragon, parsley, and basil then spread them out on a plate.
Spread a light coating of reserved cream cheese on the exposed sliced end of each sandwich half and dip in the chopped herbs. Arrange the sandwiches on a plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 37668,"Songpyeon 2 cups sifted mepssalgaru rice flour (see Cook\u2019s Notes) 4 tablespoons boiling water, plus more as needed
1/4 teaspoon kosher salt
1/2 cup dried gardenia fruit tea (about 1 ounce) (see Cook\u2019s Notes) 1/2 cup boiling water
2 cups sifted mepssalgaru rice flour (see Cook\u2019s Notes)
1/4 teaspoon kosher salt
2 cups sifted mepssalgaru rice flour (see Cook\u2019s Notes) 5 tablespoons boiling water, plus more as needed
1 tablespoon mugwort powder
1/4 teaspoon kosher salt
1/2 cup toasted sesame seeds 2 tablespoons granulated sugar
2 tablespoons honey
1/4 teaspoon kosher salt Mepssalgaru rice flour, for dusting 2 tablespoons toasted sesame oil
Instructions: For the white dough: Combine the flour, boiling water and salt in a large bowl and quickly stir with a wooden spoon until mixed. The mixture will look dry at this point. Switch to your hands and knead and pinch the dough until it comes together into a ball, 5 to 6 minutes. Try tearing a 1 tablespoon piece of dough off and roll it into a ball between your palms; if it breaks apart as you roll, add 1 teaspoon more boiling water at a time to the dough, but no more than 4 tablespoons; the dough should be slightly dry and chalky, not completely smooth. (Be careful not to add too much water as the dough will lose its chewiness when cooked. It should be slightly wet to the touch, but crackly and dried in some areas.) Keep testing until the right consistency is achieved. Wrap the dough tightly in plastic wrap and let rest for 30 minutes.
For the yellow dough: Place the fruit tea in a medium bowl and pour in the boiling water. Let steep until the yellow color intensifies, about 5 minutes. (If you want the songpyeon to look more intensely yellow, increase the amount of tea and steep longer.)
Combine the flour, 4 tablespoons of strained brewed tea and salt in a large bowl and quickly stir with a wooden spoon until mixed. The mixture will look dry at this point. Switch to your hands and knead and pinch the dough until it comes together in a ball, 5 to 6 minutes.
Try tearing a 1 tablespoon piece of dough off and roll it into a ball between your palms; if it breaks apart as you roll, add 1 teaspoon more strained tea at a time to the dough, but no more than 4 tablespoons; the dough should be slightly dry and chalky, not completely smooth. (Be careful not to add too much water as the dough will lose its chewiness when cooked. It should be slightly wet to the touch, but crackly and dried in some areas.) Keep testing until the right consistency is achieved. Wrap the dough tightly in plastic wrap and let rest for 30 minutes.
For the green dough: Combine the flour, boiling water, mugwort powder and salt in a large bowl and quickly stir with a wooden spoon until mixed. The mixture will look dry at this point. Switch to your hands and knead and pinch the dough until it comes together into a ball, 5 to 6 minutes.
Try tearing a 1 tablespoon piece of dough off and roll it into a ball between your palms; if it breaks apart as you roll, add 1 teaspoon more boiling water at a time to the dough, but no more than 4 tablespoons; the dough should be slightly dry and chalky, not completely smooth. (Be careful not to add too much water as the dough will lose its chewiness when cooked. It should be slightly wet to the touch, but crackly and dried in some areas.) Keep testing until the right consistency is achieved. Wrap the dough tightly in plastic wrap and let rest for 30 minutes.
For the filling: Combine 1/4 cup of the sesame seeds, the sugar, honey and salt in a medium bowl. Roughly grind the remaining 1/4 cup sesame seeds in a spice grinder. Add the ground seeds to the mixture in the bowl and mix to combine. The filling should be slightly crumbly but stick together when pressed. Set aside.
For assembly: Dust a sheet pan lightly with mepssalgaru. Whisk 2 cups water and the sesame oil together in a large bowl to make the coating water for the songpyeon. Set aside.
Fill a large pot that will fit an 8- to 10-inch steamer basket with a few inches of water (the water shouldn\u2019t touch the bottom of the basket) and bring to a boil over high heat. Place the steamer basket inside and line the basket with damp cheesecloth.
Meanwhile, working with one color dough at a time and keeping the rest wrapped, tear off about 1 tablespoon of dough (about 0.8 ounces) and roll it into a ball (it\u2019s okay if you see small cracks). Press down gently on top of the ball with a thumb, creating a \u201cwell\u201d or round dent. Rotate the dented ball as you press with your thumb to create a thimble-like shape, thinning the dough to a thickness of about 1/4 inch. Fill the dough with 1/2 teaspoon to 3/4 teaspoon sesame filling and gently press down on the filling. Pinch the dough together to seal in the filling. Roll the sealed dough into a smooth ball, being careful not to tear the dough. Lay the ball on a flat surface and pinch the opposite ends of the ball, pinching to create a thin fin on top. Lay each songpyeon on the prepared sheet pan, fin-side up, and cover loosely with plastic wrap or a damp kitchen towel. Repeat with the remaining dough and filling.
The songpyeon may flatten as they sit on the sheet pan, so just before steaming you may want to round them out again. Place as many songpyeon as will fit into the steamer basket fin-side up or fin at a slight slant without touching. Cover and steam until the rice cakes are slightly translucent, about 20 minutes. Uncover the basket and gently pick up the hot songpyeon with chopsticks or tongs and drop into the coating water for a quick rinse before placing on a plate. Repeat until all the songpyeon are steamed and coated. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Gamay]" 37669,"Pan-Fried Egg Foo Yong 2 tablespoons vegetable oil, plus more for frying 6 ounces white mushrooms, trimmed and sliced 1 1/2 teaspoons sugar 1 cup low-sodium chicken broth 3 1/2 teaspoons soy sauce 1 tablespoon cornstarch 1/2 medium onion, thinly sliced 6 ounces Canadian bacon, diced 1/2 cup frozen peas, thawed 1 bunch scallions, thinly sliced 6 large eggs, beaten 1 teaspoon toasted sesame oil Instructions: Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes. Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute. Transfer to a bowl and combine with the beaten eggs. Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37670,"Baked French Fries 2 pounds Yukon gold potatoes 3 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil or parchment paper. Slice the potatoes into a french fry shape. Toss in a bowl with the olive oil to lightly coat. Arrange on the prepared baking sheet, so that the fries are spread evenly.
Bake until golden brown, turning over halfway through, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37671,"PB and J S'Mores 1/2 cup peanut butter 2 ounces dark chocolate, finely chopped (1/2 cup)
8 large strawberries, hulled and halved lengthwise
1 teaspoon granulated sugar
8 marshmallows
8 graham cracker sheets
Instructions: Build an open fire in a fireplace or in an outdoor firepit. Mix the peanut butter and dark chocolate in a small bowl. Set aside. Thread the strawberries onto skewers, 4 halves per skewer, so that the cut sides are facing out. Sprinkle the cut sides of the strawberries with the sugar. Place the skewers over the open flame. Cook until the strawberries caramelize, about 3 minutes. Carefully remove the strawberries from the skewers and set aside. Roast the marshmallows on the same skewers, or on long roasting forks. Break each graham cracker sheet in half and spread one of each pair with the peanut butter mixture. Add two of the grilled strawberries on top of the peanut butter and then marshmallows on top of that. Sandwich with the other graham cracker halves. Serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 37672,"Pumpkin and Greens Frittata with Cheesy Bread 8 large eggs 1/4 cup grated Parmesan, Cheddar or Gruyere
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 cup chopped cooked greens, such as spinach, kale, turnip or collard
3/4 cup leftover pure pumpkin puree 4 thick slices crusty bread 1 clove garlic Olive oil, to brush on the grill pan
1/2 cup grated Parmesan, Cheddar or Gruyere
2 tablespoons thinly sliced chives Instructions: For the frittata: Preheat the oven to 350 degrees F. Whisk the eggs in a bowl with the cheese, 1/4 teaspoon salt and a few grinds of pepper. Melt the butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the greens and cook, stirring occasionally, until hot. Spread the greens in a single layer, then add the egg mixture. Scoop small spoonfuls of the pumpkins all around the egg. Cook the frittata until the eggs are set around the edge, about 3 minutes. Transfer the skillet to the oven and bake until just set, 10 to 12 minutes. Let cool in the skillet for 5 minutes then invert onto a plate to serve. For the cheesy bread: Heat a grill pan over medium heat. Rub the bread on both sides with the garlic. Brush the grill pan with olive oil and place the bread on top. Grill a few minutes on one side until you have grill marks but the bread is still a bit soft. Flip and top with the cheese. Cover with a metal bowl until the cheese is melted. (You can also do this under a broiler for a minute.) Top with the chives and serve with the frittata. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 37673,"Capri Fizzy 4 large ice cubes 1/4 cup Campari liqueur 1/4 cup strawberry nectar Club soda 1 strip orange peel, for garnish Instructions: Place ice cubes in a tall glass. Pour Campari and strawberry nectar over ice. Add club soda to fill the glass. Twist the orange strip and drop it into the drink. Serve immediately. ","[Prosecco, Moscato, Cava]" 37674,"One Recipe, Two Meals: Cheesy Calzones 2 tablespoons extra-virgin olive oil, divided 1/2 large red onion, thinly sliced 1 red bell pepper, thinly sliced One 8-ounce package sliced mushrooms Kosher salt Four 8-ounce balls of pizza dough One 15-ounce can pizza sauce 2 to 3 cups shredded mozzarella 1 cup mini pepperoni slices 1 large egg, lightly beaten 2 tablespoons shredded Parmesan 1 teaspoon Italian seasoning Instructions: Preheat the oven to 400 degrees F.
Heat 1 tablespoon oil in a medium saute pan over medium heat. Add the onions, and saute until they become soft and caramelized, about 10 minutes. Remove from the pan, and set aside.
To the same pan, add the remaining tablespoon of oil and the red bell pepper and mushrooms. Season with a pinch of salt, and saute until the peppers are tender and the mushrooms have darkened a little, about 6 minutes.
For the kid version, cut 2 of the dough balls in half. You can either freeze the dough now, or make 4 small kid calzones and freeze two then. Up to you!
Once the dough is halved, roll out each ball into a 6-inch circle. Lightly spoon about 1 tablespoon of pizza sauce over each dough circle, and sprinkle about 1 tablespoon of mozzarella on top. Sprinkle 1/4 cup pepperoni over the cheese, and top with another tablespoon of mozzarella. Fold one end over the other, and crimp at the seams to close. Continue with the remaining three circles of dough. Transfer to a baking sheet lined with foil.
Now for the adult versions: Roll out the 2 remaining 8-ounce balls of dough into 8-inch circles, and spoon 2 tablespoons of sauce over the dough. Top with a tablespoon of mozzarella, followed by a small mound of caramelized onions and sauteed bell pepper and mushrooms. Finish with another tablespoon or so of mozzarella. Fold and crimp at the seams, as you did with the kid calzones. Transfer the two adult calzones to the baking sheet.
Brush the calzones with the beaten egg. Lightly sprinkle each calzone with a pinch of Parmesan. Add an additional sprinkling of Italian seasoning to the adult calzones. (So, so good.)
Bake the calzones until golden brown and cooked through, about 30 minutes. Serve with the remaining pizza sauce as a dipping sauce (or even ranch dressing, if you're awesome like that). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37675,"Minty Mushy Peas 2 tablespoons olive oil 1 bunch spring onions, chopped 1 handful fresh mint, leaves picked 1 pound (500 grams) frozen peas 2 large knobs butter Sea salt and freshly ground black pepper Instructions: Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 37676,"Chicken Satay Stir-Fry with Orange Scented Jasmine Rice 3 3/4 cups water 2 oranges, zested 2 cups jasmine rice, rinsed 2 tablespoons canola or safflower oil, 2 turns of the pan 1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces 3 cloves garlic, crushed 1 medium yellow skinned onion, sliced 1 red bell pepper, seeded, quartered and sliced 1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks 6 scallions, cut on an angle into 2 inch pieces 1 cup snow peas, a couple of handfuls 4 rounded tablespoonfuls chunky peanut butter 3 tablespoons dark soy, Tamari 3 tablespoons honey 1-inch ginger root, peeled and minced 1 clove garlic, crushed 1 teaspoon crushed red pepper flakes 1/2 orange, juiced 2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle 2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish 2 to 3 tablespoons chopped fresh basil leaves Instructions: Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork. For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37677,"Blue Cheese Cole Slaw 3/4 cup mayonnaise 1/2 cup sour cream
1/4 cup crumbled blue cheese
2 tablespoons apple cider vinegar Salt and freshly ground black pepper Salt and freshly ground black pepper
1/2 medium green cabbage, cored, quartered and thinly sliced
1/2 small red cabbage, cored, quartered and thinly sliced
1 Vidalia onion, halved lengthwise and cut crosswise into 1/4-inch slices
Instructions: In a large bowl, mix together the mayonnaise, sour cream, blue cheese, vinegar and some salt and pepper and stir until well combined. Add the cabbage and onions and toss to combine. Cover and refrigerate until serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 37678,"Wild Rice with Mushrooms 3 tablespoons unsalted butter 1/2 medium onion, diced
2 1/2 cups wild rice 5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed 2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
Instructions: Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes. While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more. When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]" 37679,"Mexican Hot Chocolate 2 cups whole milk 1 tablespoon light brown sugar 4 1/2 ounces bittersweet chocolate, such a Lindt, chopped 1/2 teaspoon pure vanilla extract 1/8 teaspoon ground cinnamon Smallest pinch cayenne pepper Long cinnamon sticks for stirrers, optional Instructions: Place the milk and sugar in a medium saucepan and bring to a simmer. Off the heat, stir in the chocolate, vanilla, cinnamon, and cayenne pepper with a wooden spoon and allow to steep for 3 minutes. Reheat the hot chocolate over low heat until it simmers. Strain the chocolate into a measuring cup and pour into mugs. Stir with cinnamon sticks, if desired. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 37680,"Caramel Cake Solid vegetable shortening for greasing the pans Flour for dusting the pans 1 package (18.25 ounces) plain white cake mix 1 cup whole milk 8 tablespoons (1 stick) butter, melted 3 large eggs 2 teaspoons pure vanilla extract Quick Caramel Frosting, recipe follows 8 tablespoons (1 stick) butter 1/2 cup packed light brown sugar 1/2 cup packed dark brown sugar 1/4 cup whole milk 2 cups confectioners' sugar, sifted 1 teaspoon pure vanilla extract Instructions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, milk, melted butter, eggs, and vanilla extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 27 to 29 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert them again onto another rack to that the cakes are right side up. Allow them to cool completely, 30 minutes more. Meanwhile, prepare the Quick Caramel Frosting. Place one cake layer, right side up, on a serving platter. Spread the top with the warm frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes. Work quickly, as the frosting will set. (If the frosting gets too hard to work with, place the pan back over low heat for 1 minute, stirring constantly, to soften it up.) Once the frosting has set, slice and serve. Store this cake, covered in plastic wrap or aluminum foil, at room temperature for up to 1 week or freeze, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving. Place the butter and brown sugars in a medium-size heavy saucepan over medium heat. Stir and cook until the mixture comes to a boil, about 2 minutes. Add the milk, stir, and bring the mixture back to a boil, then remove the pan from the heat. Add the confectioners' sugar and vanilla. Beat with a wooden spoon until the frosting is smooth. Use immediately (while still warm) to frost the cake of your choice or the frosting will harden. If it does harden while you are frosting the cake, simply place the pan back over low heat and stir until the frosting softens up. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37681,"Hot Sausage Burgers with Broccoli Rabe and Provolone 1 1/2 to 1 3/4 pounds coarsely ground pork (ask butcher to do this) 1 teaspoon crushed red pepper flakes, 1/3 palmful 2 teaspoons smoked sweet paprika, 2/3 palmful 1 1/2 teaspoons ground fennel, fennel pollen or 1 teaspoon fennel seed 1 teaspoon ground sage, 1/3 palmful 1 teaspoon granulated onion, 1/3 palmful 1 teaspoon granulated garlic, 1/3 palmful Salt Extra-virgin olive oil, for drizzling, plus 1 tablespoon 3 tablespoons dark brown sugar 2 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 1 cup tomato sauce Freshly ground black pepper 1 small bundle broccoli rabe, tough ends discarded 1 large or 2 small cloves garlic, finely chopped A few grates nutmeg 4 thick deli slices sharp provolone cheese 4 ciabatta rolls or other crusty rolls, split Store-bought olive oil-rosemary or herb flavored fancy potato chips Instructions: In a large bowl, combine the pork, red pepper flakes, paprika, fennel, sage, onion, garlic and salt, to taste. Form the meat into 4 patties, put on a plate and coat with a drizzle of extra-virgin olive oil. Heat a small pot over medium-low heat and add the brown sugar, Worcestershire, vinegar, tomato sauce and black pepper, to taste. Simmer until the mixture becomes a thick steak sauce consistency, about 15 minutes. Add a couple inches of water to a medium skillet over medium-high heat. Bring to a boil, then salt the water and add the broccoli rabe. Cook for 5 minutes, then drain. Transfer the broccoli rabe to a cutting board and chop it into 2-inch pieces. Set aside. Return the skillet to the stove over medium heat and add 1 tablespoon of extra-virgin olive oil. Stir in the chopped garlic and the broccoli rabe. Saute for 2 minutes, then season with a few grates of nutmeg, to taste. Heat a drizzle of extra-virgin olive oil in a skillet over medium-high heat, add the patties and cook for 5 to 6 minutes on each side. Top the patties with a slice of provolone during the last minute of cook time and tent with foil to melt. Divide the broccoli rabe on the bottoms of the rolls and top with the cheesy sausage patties. Slather some of the warm sauce on the roll tops and cover the burgers. Serve the burgers on individual plates with a few chips alongside. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 37682,"Blueberry Pecan Cheesecake 1 tablespoon melted butter, for greasing the pan 1/2 cup pecan pieces 1 cup Graham cracker crumbs 2 tablespoons sugar 6 tablespoons unsalted butter, melted 1/2 cup port 3/4 cup (4 ounces) dried blueberries 1 1/2 pounds cream cheese, at room temperature 6 tablespoons unsalted butter, at room temperature 1 cup sugar 2 tablespoons cornstarch 4 large eggs 1 cup sour cream 2 teaspoon vanilla extract 1 cup port wine 1/4 cup sugar 1 tablespoon cornstarch 1 teaspoon vanilla extract 1 pint blueberries Instructions: For the crust: Preheat the oven to 300 degrees. Grease an 8-inch cake pan with the 1 tablespoon butter. On a cookie sheet, toast the pecans for 8 minutes. Turn the pan once for even toasting. In a bowl, combine the Graham cracker crumbs, sugar, butter and pecans. Pat evenly over the bottom of the pan. For the cake: In a small saucepan, simmer the port and dried blueberries for 3 minutes. set aside to cool. Put the cream cheese, butter, sugar and cornstarch in a mixing bowl and beat on medium, just to blend. Add eggs, 1 at a time, then sour cream, vanilla and blueberry mixture. Pour batter into prepared pan. Set into hot water bath and bake for 1 hour and 15 minutes, and slightly puffed and firm. Cool on rack. Refrigerate, then remove from pan. For the sauce: In saucepan, simmer 3/4 cup port and sugar for 3 minutes. Meanwhile whisk together cornstarch, vanilla and remaining 1/4 cup of port. Add slurry to pan and simmer for 2 more minutes. Add half of blueberries and cook until berries burst and sauce thickens. Remove from heat and let cool. Stir in remaining berries. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 37683,"Brick Oven-Style Chicken 1 1/2 teaspoons kosher salt 1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
One 3-pound chicken, spatchcocked or cut into 8 pieces
3 Roma tomatoes, halved or quartered
2 fennel bulbs, cut into 8 wedges each
3 tablespoon olive oil
2 tablespoons chopped fresh basil
Instructions: Preheat the oven to 500 degrees F. In a small bowl, mix together the salt, pepper, thyme and lemon zest. Sprinkle the chicken on both sides with all but 1/2 teaspoon of the mixture. Place the chicken skin-side up in a large (5-quart) braiser or cast-iron skillet. Nestle the tomato halves and fennel wedges around the chicken; season the vegetables with the remaining salt mixture. Drizzle the chicken and vegetables with the olive oil. Cover the pan and place in the oven for 20 minutes. Uncover and return to the oven for about another 20 minutes, until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the breast reads 160 degrees F. Let rest for 15 minutes before carving. Serve the chicken alongside the vegetables, drizzled with pan juices and sprinkled with the basil. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 37684,"Jalapeno Poppers 1 can whole water chestnuts 2 cups soy sauce 1 1/2 to 2 pounds brown sugar 12 large jalapeno peppers 1 (8-ounce) package cream cheese 1 pound thin-sliced bacon All-purpose BBQ rub Instructions: Preheat the grill over medium-high heat. Put the whole water chestnuts in a plastic bowl or container of some type and cover with the soy sauce. Pour enough brown sugar into the bowl to cover the chestnuts. It will dissolve as you add it so it may take a fair amount of brown sugar. Let them marinate overnight in the refrigerator. In the morning, stir the mixture and let sit until you need them.
Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores. Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag. Fill the bottom part of the pepper only. Now stuff 1 or 2 chestnuts into the pepper. You may need to cut the chestnuts in half. Leave a little space at the top of the pepper. Take the bacon (thin sliced works best) and cut the strips in half. Wrap each pepper with the half slices of bacon. Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. Sprinkle a little bit of all-purpose bbq rub on the top for some color. They are ready to cook.
Place the poppers on the grill and cook until the bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work well (but the bacon drippings will still catch fire), but an offset fire works best. Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 37685,"Guava Empanadas 8 ounces cream cheese, softened 4 ounces Cotija, Monterey Jack, or Mexican manchego cheese, grated 1 cup guava paste 2 tablespoons freshly squeezed lime juice 1/2 cup sugar 1 teaspoon ground cinnamon 1 recipe Pie Dough (recipe follows) 1 egg, beaten, for egg wash Instructions: Mix together the cream cheese and grated cheese. Stir together the guava paste and lime juice. Combine the sugar with the cinnamon. Set the three mixtures aside. On a lightly floured board, roll the dough out to a rectangle about 16 x 11 inches and 1/8inch thick. With the tip of a sharp paring knife, cut out six 5-inch circles, using a pot as a guide. Remove the dough scraps. Spread the cheese over half of each circle and then top with the guava, leaving a 1/2-inch border along the edge. Brush the edges with some of the beaten egg and then fold the dough over to enclose the filling. Seal the edges by pressing the top to the bottom with the tines of a fork. Chill at least 30 minutes before baking. Preheat the oven to 350 degrees. Place the empanadas on a baking sheet and brush the tops with the egg wash. Sprinkle with the cinnamon sugar. With a sharp knife, cut three small slits in the top of each for steam to escape. Bake 30 minutes, or until the dough is golden. Transfer to a cooling rack to cool slightly. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37686,"Tamarind Agua Fresca 2 tablespoons tamarind paste 1 cup water 3 tablespoons brown sugar 1/2 teaspoon cl salsa 2 scoops ice Instructions: Blend all ingredients and strain into pitcher, then pour into tumbler or large wine glass. ","[Riesling, Gewrztraminer, Pinot Grigio]" 37687,"Gooey Blackberry Coconut Magic Bars Nonstick cooking spray, for the pan 2 1/4 cups pretzels 8 tablespoons (1 stick) unsalted butter, melted 2 tablespoons sugar 1/2 cup butterscotch chips 1 1/2 cups unsweetened coconut flakes 3/4 cup almonds, chopped One 14-ounce can sweetened condensed milk 1 pint blackberries Instructions: Preheat the oven to 325 degrees F. Spray an 8-inch square flameproof pan with nonstick cooking spray. Layer over one slip of parchment paper with edges hanging over. Spray with additional nonstick cooking spray. Set aside. Combine 2 cups of the pretzels, the melted butter and sugar in a food processor and pulse until combined. Transfer to the prepared pan. Using your hands or a spatula, press the crust into the pan. Sprinkle over the butterscotch chips, 1 cup of the coconut flakes and 1/2 cup of the almonds. Gently but firmly press in with clean hands or a spatula. Pour over the condensed milk and spread evenly. Gently but firmly press in the blackberries until they are partially submerged. Top with the remaining 1/4 cup pretzels. Sprinkle over the remaining 1/2 cup coconut flakes and 1/4 cup almonds. Press in the filling with a spatula. Bake until golden brown around the edges, 30 to 35 minutes (see Cook's Note). Turn the oven to broil and broil until the coconut is just toasted, 1 to 2 minutes. Let cool completely in the pan. Once cool, transfer the pan to the refrigerator and chill until fully set, at least 4 hours and up to overnight. Using the parchment paper, remove the bars from the pan and slice into 16 pieces. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 37688,"Rib-Eye Marinated in Garlic, Anaheim Chiles and Fresh Oregano 8 cloves garlic, finely chopped 3 Anaheim chiles, stems removed, sliced with seed and coarsely chopped 3 tablespoons finely chopped oregano leaves 1/2 cup canola oil 3 (1-inch) thick bone-in rib-eye Salt and coarsely ground black pepper Instructions: Stir together the garlic, chiles, oregano and oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steaks on both sides until golden brown and slightly charred and cooked to medium-rare and an instant-read thermometer registers 130 degrees F. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Slice into 1/2-inch thick slices and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 37689,"Sunny's Holiday Vibe Sweet Potatoes Two 16-ounce 8-count packages frozen sweet potato patties, preferably Bright Harvest or PictSweet Farms 1/2 cup light brown sugar
Freshly grated nutmeg, for dusting
Cinnamon sugar, for dusting
Zest of 1 lemon plus lemon wedges, for spritzing
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil. Break the frozen patties apart and place on the prepared baking sheet. Divide the brown sugar evenly over each patty. Sprinkle with nutmeg, cinnamon sugar, lemon zest, a pinch of salt and a grind or two of black pepper. Bake until golden around the edges, 20 to 25 minutes. Serve with a spritz of lemon juice. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 37690,"Charred Scallion Crema 4 scallions 1 cup sour cream
2 tablespoons adobo sauce (from a can of chipotle chiles in adobo) 1 tablespoon dark agave syrup
1 teaspoon smoked black Hawaiian salt, plus additional as needed
Instructions: Preheat oven to 400 degrees F. Place scallions on a quarter-sheet pan fitted with a wire rack. Bake until charred and dehydrated, 20 to 30 minutes. (You can also grill the scallions, turning every 2 to 3 minutes, over medium-high heat until charred, 10 to 12 minutes.) Let cool completely. Place scallions in a mini food processor and pulse until finely chopped. Add sour cream, adobo, agave and salt and pulse until blended. Season to taste with additional salt. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 37691,"SOS Grilled Cheese 1/2 cup (1 stick) unsalted butter, cold, plus 1/2 cup (1 stick), at room temperature 1/4 cup all-purpose flour
1/2 cup heavy cream
10 ounces dried beef or salami, chopped into 1-inch cubes
2 tablespoons coarse black pepper
1 tablespoon ground coriander
2 tablespoons canola oil
3 large Yukon gold potatoes, sliced
16 slices Texas-style sliced bread
16 slices Muenster cheese
Instructions: Add the flour and 4 tablespoons of the cold butter to a pot over medium heat; stir and combine. Slowly whisk in the cream and bring to a simmer. Add the chopped meat, pepper and coriander and continue to whisk and simmer until it thickens. Turn off the heat. Meanwhile, combine the oil and the remaining 4 tablespoons cold butter in a large pan over medium heat; add the potatoes. Fry, flipping occasionally, until golden brown in color. Drain the excess oil and set aside. Heat a griddle over medium-high heat. Butter each side of the bread slices with the softened butter and place on the griddle until golden brown. Flip and layer on the Muenster cheese, meat gravy and potatoes. Sandwich together and fry until golden brown and the cheese is melted. Cut in half and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37692,"Collard Greens with Tamarind 2 tablespoons peanut or vegetable oil 1 yellow onion, diced 1 tablespoon minced ginger 1 tablespoon small dried shrimp, roughly chopped 2 cloves garlic, minced 1 habanero or Scotch bonnet pepper, halved (seeds removed if you don't want it too spicy) 2 large tomatoes, diced 1 pound collard greens, ribs removed and leaves sliced into 1/3-inch ribbons
1 1/2 cups chicken broth 2 teaspoons kosher salt Freshly ground black pepper 1 teaspoon tamarind concentrate Serving suggestions: steamed rice Instructions:

1. Heat the oil in a Dutch oven or large heavy pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the ginger, dried shrimp, garlic and habaneros and cook, stirring, about 2 minutes. Add the tomatoes and cook until they soften and start to break down, about 4 minutes. Add the collards, chicken broth, salt and black pepper. When the broth comes to a boil, cover the pan, lower the heat and simmer until the collards are completely tender, about 30 minutes. Stir in the tamarind and season with additional salt and pepper.
2. Serve with a generous portion of steamed rice. ","[Syrah, Malbec, Tempranillo, Barbera]" 37693,"Easy Noodle Stuffing 1 lb. bag of medium-wide noodles 1 large onion, diced 2 sticks butter 10 extra-large eggs 1 tablespoon salt 1 tablespoon ground black pepper Instructions: Melt butter and saute onions till translucent. Meanwhile, cook noodles till still a little firm in unsalted water. Drain noodles and put into large bowl. Stir the sauteed onions into the noodles. Crack eggs into separate bowl and whisk lightly to blend. Add eggs all at once to noodles (which are still warm). Add salt and black pepper and stir well. Put into cavity in turkey (pack as much as possible into bird), then roast as usual. The stuffing will be firm when served. If all stuffing doesn't fit into bird, bake remainder in ovenproof bowl, or small loaf pan, covered, until firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37694,"Spiced Lamb Shanks with Blood Orange Relish 3 tablespoons olive oil 4 lamb shanks, about 1 1/2 pounds each 1 1/2 teaspoons kosher salt, plus more as needed Freshly ground black pepper 4 cloves garlic, smashed and peeled 3 ribs celery, cut into 2 1/2-inch pieces 2 large carrots, cut into thirds 1 large onion, cut into large wedges 1 orange 1 cup dry red wine 1/2 cup currants 4 sprigs fresh flat-leaf parsley, leaves picked for relish (see below), stems reserved 3 sprigs fresh thyme 2 bay leaves 6 whole cloves 3 cinnamon sticks 1 teaspoon juniper berries 1 teaspoon whole black peppercorns 1 whole star anise 5 cups chicken broth, homemade or low-sodium canned 1 tablespoon freshly squeezed lemon juice Blood Orange Relish, recipe follows Creamy Cheese Polenta, recipe follows 2 blood or navel oranges 1 small fennel bulb, trimmed, halved and cored 1/2 Granny Smith apple, diced small, about 1/2 cup 1/4 cup roughly chopped flat-leaf parsley leaves 1 teaspoon fennel seeds, lightly toasted, optional 1 to 2 teaspoons white wine vinegar 2 teaspoons kosher salt Freshly ground black pepper 3 cups milk 2 cups chicken broth, homemade or low-sodium canned 2 teaspoons kosher salt 1 cup instant polenta 1/2 cup mascarpone cheese 1/4 cup freshly grated Parmesan Freshly ground black pepper Instructions: Preheat the oven to 350 degrees. Heat a large Dutch oven (preferably oval) or soup pot with a lid, over high heat. Add half the olive oil and heat. Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Add 2 of the lamb shanks to the hot oil and brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate. Repeat with the remaining olive oil and shanks. Add the garlic, celery, carrots and onions and to the pot, and cook, stirring occasionally, until browned, about 8 minutes. Meanwhile, use a vegetable peeler to strip the zest (just the orange skin, not the white pith underneath) from the orange in large pieces. Halve and juice the orange and set aside. Add the red wine to the vegetables and stir with a wooden spoon, scraping up any browned bits that cling to the pot. Stir in the orange zest, currants, salt, and pepper. Bring to a boil and cook until the wine is syrupy, about 5 minutes. Cut a square of cheesecloth and place the parsley stems, thyme, bay leaves, cloves, cinnamon, juniper berries, peppercorns and star anise in the center. Tie into a bundle with kitchen twine. Add the spice bundle, chicken broth, orange juice and the shanks, along with any collected juices, to the pot, bring the mixture to a boil, cover, and transfer to the oven. Cook about 1 1/2 to 2 hours, turning the shanks occasionally, until the meat is just falling off the bone. Transfer the shanks to a plate. Scoop the vegetables from the liquid using a slotted spoon and set aside. Boil the cooking liquid over high heat until thickened, about 15 minutes. Add the lemon juice, and season the sauce with salt and pepper, to taste. Return the shanks to the sauce and warm over medium heat, turning to coat evenly. To serve, mound some of the polenta in the centers of 4 heated dinner plates. Top with a shank, and spoon some sauce and vegetables over and around the meat. Spoon a bit of Blood Orange Relish over each shank and serve immediately. Cut both ends from the oranges. Stand them on a flat end and cut away all of the peel and white pith. Quarter them top to bottom. Lay the wedges on their sides and slice them thinly crosswise. Slice the fennel crosswise into very thin slices. Gently toss the oranges, fennel, apple, parsley, fennel seeds and vinegar together in a small bowl. Season with the salt and pepper. (This can be made a day ahead and refrigerated until ready to serve.) Bring the milk, chicken broth and salt to a boil in a large saucepan. Whisk in the polenta in a slow stream and cook, whisking constantly, until the polenta thickens, 3 to 5 minutes. When large bubbles begin to surface, remove from heat and stir in the cheeses and pepper. Taste and season with additional salt, if necessary. ","[Syrah, Tempranillo, Garnacha, Barolo]" 37695,"Cucumber Jicama Gimlet Salsa 1 jicama, peeled and cut into 1-inch chunks (about 1 pound) 1 English cucumber, cut into 1/4-inch dice (about 12 ounces) 1 medium red onion, finely diced (about 2/3 cup) 1 Fresno pepper, finely diced 1/4 cup gin 2 tablespoons olive oil 1 teaspoon sugar Juice and zest of 2 limes Kosher salt and freshly ground black pepper Tortilla chips for serving Instructions: Place the jicama in a food processor and pulse until finely chopped. Remove to a medium bowl. Stir in the cucumber, onion, pepper, gin, oil, sugar, lime juice and zest. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips. From Food Network Kitchens ","[Gin, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37696,"Roast Meat Loaf or \Hedgehog
   8 ounces mushrooms, sliced Butter Salt Freshly ground black pepper Grated nutmeg 8 ounces chicken livers 1 pound each ground beef, ground pork, ground veal 1 pound sausage meat 1 large onion, grated 3 fat cloves garlic, crushed to a paste 10 juniper berries, crushed 1 teaspoon ground allspice Fresh thyme sprigs 1 to 2 eggs 8 ounces unsmoked bacon Bay leaves Branches of fresh rosemary Tomato sauce, for serving Instructions: Preheat the oven to 450 degrees F.
   Saute the mushrooms in butter until the juices run, then season with salt and pepper and nutmeg. Reserve.
   Remove the sinews from the livers and slice. In a large bowl combine all the ground meats, sausage, livers, onion, garlic, and juniper berries. Add the allspice and thyme leaves. Season with salt and pepper. Beat the eggs and add to the mixture together with the mushrooms. Mix with your hands thoroughly.
   Oil a roasting pan and place all the mixture in it, molding it into an oval shape. Adorn with the bacon slices, criss-crossed, tucking the ends under the meat. Strew some bay leaves and branches of rosemary on the top and sides. Cook in the preheated oven for 15 minutes, then lower the heat to 350 degrees and cook for 1 1/2 hours.
   When cooked, there will be lots of lovely juices in the bottom of the pan. Save them to flavor soup, stocks, or eggs. Remove the loaf and place on a serving dish. Serve hot or cold with a tomato sauce.
   For children, you might like to turn it into a hedgehog by pressing almonds into the meat to create prickles and placing 3 olives to form eyes and a nose. This should be done before the meat goes into the oven. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 37697,"Refried Beans and Rice Bowl 6 ounces sliced bacon, diced 1 medium yellow onion, diced
   1 teaspoon chili powder
   4 ounces canned diced green chiles
   Two 14-ounce cans pinto beans, drained
   2 limes Kosher salt
   3 cups cooked white rice
   1 cup (4 ounces) grated white Cheddar or Cotija 1/2 bunch scallions, trimmed and sliced
   1 jalapeno, sliced
   Fresh cilantro, for garnish
   Instructions: Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside. Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt.
   To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 37698,"Chocolate Chunk Mayo Cookies 2 cups all-purpose flour (see Cook's Note) 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 1/4 cup granulated sugar 1/3 cup mayonnaise 2 teaspoons pure vanilla extract 1 large egg 5 ounces dark chocolate, chopped, or 1 heaping cup chocolate chunks Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, cocoa, baking soda and salt in a medium bowl. Set aside. Cream the butter and both sugars with an electric hand mixer on medium speed (fit a stand mixer with the paddle attachment) until fluffy and pale brown, 2 to 3 minutes. Beat in the mayonnaise, vanilla and egg until fluffy and combined, about 30 seconds. Add the flour mixture and beat on low speed until mostly combined, then add all but 1/4 cup of the chopped chocolate. Stir by hand until completely combined and there is no dry flour visible. Place 5 dough scoops onto each prepared baking sheet using a 1/4 cup ice cream scoop, spacing them 2 to 3 inches apart. Divide the remaining chopped chocolate between the scoops, pressing a little into the top of each one (see Cook's Note). Bake until the cookies are browned and just set on top, but still very soft, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes. Serve warm or room temperature. Store in an airtight container at room temperature for up to 5 days. Cook\u2019s Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) This dough is great for freezing for up to 6 months. Freeze on the baking sheet until firm and then transfer to a resealable bag. Bake from frozen for 12 to 14 minutes. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]

" 37699,"Vietnamese Summer Rolls with Spicy Peanut Sauce 4 ounces dried rice vermicelli 12 sheets banh trang rice papers or spring roll wrap 8- inches round 12 leaves Boston lettuce, ribs removed (substitution: oak leaf lettuce) 1 small cucumber, peeled, halved lengthwise, seeded and thinly sliced in half moons 3 medium carrots, peeled and julienned 8 ounces boneless skinless cooked chicken breast 3 scallions, cut into 1-inch long pieces and julienned 24 large mint leaves Spicy Peanut Sauce, recipe follows 2 tablespoons vegetable oil 1 1/2 to 2 tablespoons red curry paste 1 tablespoon shrimp paste (substitution: fish sauce) 1 1/2 cups unsalted roasted peanuts, finely ground 1/4 cup palm sugar (substitution: granulated sugar) 2 cups unsweetened coconut milk 2 cups low-sodium chicken broth 1/2 cup tamarind concentrate 3 tablespoons hoisin sauce 1/2 cup packed fresh Thai basil leaves, minced 1/2 cup packed fresh cilantro leaves, minced Instructions: Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool and divide into 12 portions. Soak one rice paper in lukewarm water until pliable, about 5 minutes. Work with only 1 paper at a time and blot dry before assembling. To assemble: Place 1 paper on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with 1 portion of vermicelli, and top with a portion of the cucumbers, carrots, chicken, scallions, and mint leaves. Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel. Serve with Spicy Peanut Sauce. In a medium saucepan, heat the oil over medium heat. Add the curry paste and stir-fry until fragrant, about 2 minutes. Add the shrimp paste and continue to stir until the shrimp paste is broken up and one shade darker, about 1 minute. Add the peanuts and stir, roasting until two shades darker but not burned, 8 to 10 minutes. Add the sugar and continue to cook until the sugar is dissolved and starts to caramelize, 1 to 2 minutes. Add the coconut milk, chicken broth, tamarind concentrate, and hoisin sauce. Reduce the heat to low and simmer the sauce until slightly thickened, about 20 to 30 minutes. The natural oils from the peanuts should have surfaced at this point. Once the sauce has reduced by about 1/3, turn off the heat and add the Thai basil and cilantro. Cover and let cool. Store in the refrigerator for up to 3 days. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 37700,"Ranch Zucchini Fries 1/4 cup chopped fresh parsley and/or dill 1 tablespoon chopped fresh chives 2 teaspoons garlic powder 2 teaspoons onion powder Kosher salt and freshly ground black pepper Nonstick cooking spray 1/2 cup all-purpose flour 2 large eggs, beaten 2 1/2 cups plain panko breadcrumbs (See Cook's Note) 1 pound zucchini (2 to 3 small to medium zucchini) cut into 1/4-inch-thick rounds 1/2 cup buttermilk 2 tablespoons mayonnaise 1 tablespoon white vinegar Instructions: For the ranch seasoning: Mix together the parsley and/or dill, chives, garlic powder, onion powder, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Set aside. For the zucchini fries: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat oven to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray. Combine the flour with half of the ranch seasoning in a large re-sealable plastic bag. Put the eggs in another large plastic bag; put the breadcrumbs in a third large plastic bag. Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Make the ranch dressing: Whisk together the remaining ranch seasoning with the buttermilk, mayonnaise and vinegar. Serve with the Ranch Fries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37701,"Oven-Fried Chicken Milanese with Tomato-Onion Salad 5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total) 4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total) 1 cup all-purpose flour 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 cups panko breadcrumbs 2/3 cup finely chopped fresh parsley leaves 1/4 cup olive oil 2 teaspoons lemon zest 5 large eggs, beaten thoroughly 2/3 cup finely grated Parmesan 1/2 medium red onion, halved lengthwise and sliced paper thin 1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups) 2 tablespoons freshly squeezed lemon juice Instructions: Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside. Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside. To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken. Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 37702,"Pellet Grill Smoked Pork Shoulder al Pastor 2 dried ancho chiles, stemmed and seeded 2 dried chiles de arbol, stemmed and seeded
1 pineapple, peeled
2 tablespoons canola oil
8 cloves garlic, finely chopped
1 red onion, finely diced
1/2 cup distilled white vinegar
1/3 cup plus 1 tablespoon Kosher Salt (see Cook's Note)
1/4 cup packed dark brown sugar
2 tablespoons achiote paste (see Cook's Note)
One 6- to 7-pound boneless pork shoulder (or pork butt)
1/2 cup lightly packed fresh cilantro leaves, chopped
Juice of 1 lime
1/2 fresh habanero cl, finely diced (seeds removed for less heat)
Warm tortillas, for serving
Instructions: Preheat the oven to 350 degrees F. Put the dried chiles on a baking sheet. Bake until slightly puffed, about 5 minutes. Meanwhile, cut the pineapple lengthwise into four pieces, then remove the core from each piece. Cut one quarter into chunks and set the rest aside.
Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and half the onion and cook, stirring often, until the onion is soft and translucent, about 10 minutes. Stir in the dried chiles, pineapple chunks, vinegar, salt, brown sugar, achiote paste and 1 cup water and bring to a boil. Reduce the heat and let simmer until the chiles have softened, about 10 minutes. Let cool for 10 minutes before transferring to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Reserve 1 cup for later and let the rest cool completely.
Put the pork in a large enough container to hold it comfortably and coat completely with the cl-pineapple marinade. Cover with plastic wrap and refrigerate at least 24 hours and up to 48 hours. Remove from the refrigerator 1 hour before you are ready to cook it.
Light a pellet grill according to manufacturer's directions and set to 250 degrees F. Once lit, cover and let preheat for 15 minutes.
Put the pork directly on the grill grate and cook until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 5 hours. Remove the pork from the grill and wrap it tightly in several sheets of aluminum foil so that it is completely sealed. Increase the temperature of the grill to 275 degrees F and return the pork to the grill, putting it on a rimmed baking sheet to catch any juices that escape. Put the reserved pineapple directly on the grill grates and cook until pineapple is golden and caramelized, about 1 hour 30 minutes; remove from grill. Continue to cook the pork until the internal temperature reaches 195 degrees F on an instant-read thermometer, about 3 hours more. Remove from the grill and allow to rest 20 to 30 minutes.
Meanwhile, once the pineapple has cooled, dice it and add it along with any juices to a medium bowl. Stir in the remaining onion along with the cilantro, lime juice and habanero cl. Season to taste with salt. Slice the pork 1/2 inch thick and cut each slice into 1/2-inch-thick strips. Serve with the salsa, reserved marinade and warm tortillas.
","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]" 37703,"Ghost Lollipop Invitations White paper towels Lollipops, such as Tootsie pops Black ribbon Black felt-tipped marker Instructions: Drape 2 paper towel squares over the top of a lollipop to create the ghost's head. Tie a piece of black ribbon at the neck and draw on a spooky face. Write all the party details on the inside of the paper towel, including the date, time, and place. Hand-deliver. We at The Food Network believe all of the recipes are accurate and reliable. We can claim no responsibility if the desired results are not achieved. ","[Chardonnay, Sauvignon Blanc, Riesling]" 37704,"Rotisserie Chicken with Satay Sauce 1 tablespoon good olive oil 1 tablespoon dark sesame oil 2/3 cup small-diced red onion (1 small onion) 1 1/2 teaspoons minced garlic (2 cloves) 1 1/2 teaspoons minced fresh ginger root 1/4 teaspoon crushed red pepper flakes 2 tablespoons good red wine vinegar 1/4 cup light brown sugar, packed 2 tablespoons soy sauce 1/2 cup smooth peanut butter 1/4 cup ketchup 2 tablespoons dry sherry 1 1/2 teaspoons freshly squeezed lime juice 1 rotisserie chicken Instructions: Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool. Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37705,"Roasted Bone Marrow with Parsley Topping 6 to 12 cups cold water 2 to 4 tablespoons kosher salt, plus 1 pinch for the topping
4 (6- to 7-inch) canoe-cut marrow bones, cleaned of any meat or fat on the exterior of the bones (See Cook\u2019s Note) 540 grams (about 4 cups) ice cubes
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lemon juice
1/2 cup (25 grams) packed chopped fresh parsley
1/4 cup (15 grams) packed chopped celery leaves (or additional parsley leaves)
1 tablespoon (10 grams) finely chopped inner celery stalk
2 teaspoons (5 grams) finely chopped lemon peel
1 teaspoon (6 grams) minced shallot
1 teaspoon (4 grams) minced garlic
1 teaspoon (5 grams) capers, drained and chopped
2 to 4 slices toasted bread Flaky sea salt (or additional kosher salt), for serving
Instructions: Fill a large 4- to 6-quart container with 6 cups cold water and whisk in 2 tablespoons of the kosher salt to dissolve. Add the marrow bones, cut-side down, and top with the ice. Refrigerate for 24 hours. When ready to cook, preheat the oven to 425 degrees F and place a rack in the center position. Drain the bones and pat dry with paper towels. You want the bones to cook as level as possible to minimize the loss of fat as it renders out, so place them cut-side down on a small sheet pan. Cover with a generous layer of aluminum foil, then use your hands to mold the foil around the bones and sides of the pans. Place a second pan on top of the foil, then flip the whole apparatus over. Remove the sheet pan that is now on top to reveal the bones, cut-side up, and nestled in foil. They should be pretty close to dead level. Roast the bones for 8 minutes, then rotate the pan and continue roasting until the bones have browned and the marrow is spreadable and soft, but not melted, 15 to 18 minutes total. While the bones roast, make the parsley topping. Whisk the oil, lemon juice, and a pinch of salt together in a medium bowl. Add the parsley leaves, celery leaves, celery stalk, lemon peel, shallot, garlic, and capers and toss to combine. When the bones are finished, immediately dose about a third of the parsley mixture over the marrow and wait 5 minutes. Then, carefully transfer to a platter and serve with the toast, flaky salt, and remaining parsley mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37706,"Miss Brown's Praline Cookies\u202f 1 3/4 cups chopped pecans plus 24 pecan halves, for topping 1 cup (2 sticks) unsalted butter, at room temperature 1 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1/2 teaspoon fine salt 1/2 cup packed light brown sugar 1/2 cup granulated sugar 4 tablespoons unsalted butter 1/2 cup whole milk Instructions: For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment. Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.\u202f In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.\u202f
After your dough chills for at least an hour, preheat the oven to 350 degrees F.
Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.\u202f For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37707,"Hot Chocolate Mix Just for You 1 1/2 cups dry NESTL? CARNATION? Instant Nonfat Dry Milk 1/2 cup granulated sugar 1/2 cup miniature marshmallows 1/4 cup NESTL? TOLL HOUSE? Baking Cocoa Pinch of salt Instructions: PLACE all ingredients in medium bowl. Whisk until evenly blended. Store in tightly covered container at room temperature until ready to use or package. Makes about 2 cups mix. Recipe to attach: Spoon 4 tablespoons cocoa mix into mug. Add one cup boiling water; stir well. *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Chocolate Chip Lovers Cookie Dough ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 37708,"Dad's Poached Salmon with Cucumber Sauce Fish head and bones Few stalks celery, sliced, if desired 1/2 pound carrots, peeled, sliced, if desired 1 small bunch parsley 2 cups dry white wine Water Salt Black peppercorns 4 (6 to 8-ounce) center cut, skinless, salmon fillets Instructions: Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes. 1 English cucumber, unpeeled, roughly chopped Fronds from 1 bunch dill (about 1 cup) 1/2 small red onion 2 large lemons, juiced 1/3 cup mayonnaise 2 tablespoons extra-virgin olive oil 1/3 cup yogurt Salt and freshly ground black pepper Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper. Serve poached salmon with side of sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37709,"Raspberry-Fig Bars 2 cups all-purpose flour, plus more for dusting 1 1/4 teaspoons baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 large egg 2 teaspoons pure vanilla extract 1 cup dried figs, stems trimmed (about 5 ounces) 1/2 cup raspberry jam 1/2 cup cranberry-raspberry juice or raspberry-apple cider 1 large egg, lightly beaten Instructions: Make the dough: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Divide the dough in half and shape into two 2-by-6-inch rectangles. Wrap each rectangle in plastic wrap and refrigerate until firm, at least 1 hour. Meanwhile, make the filling: Combine the dried figs, jam and juice in a small saucepan. Bring to a simmer over medium-low heat and cook, stirring frequently, until the juice is syrupy, about 25 minutes. Let cool slightly, then transfer to a food processor and puree until smooth. Set aside to cool completely. Line a baking sheet with parchment paper. Lightly flour 1 piece of dough and roll it out between 2 sheets of parchment paper into a 4-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate until firm, about 30 minutes. Remove the top pieces of parchment and trim the edges of the dough rectangles. Spread the filling lengthwise down the center of each dough rectangle in a 2-inch-wide strip. Brush the long edges lightly with the beaten egg. Fold 1 long side of dough over the filling, then fold over the other long side; press gently to seal. Place both logs seam-side down on the prepared baking sheet, a few inches apart, and refrigerate until firm, about 30 minutes. Preheat the oven to 375 degrees F. Bake the cookie logs until golden brown, rotating the pan halfway through, about 20 minutes. Let cool 15 minutes on the pan. Transfer the logs to a cutting board; slice into 1-inch pieces and transfer to racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 37710,"Grilled Thai Beef Salad 1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick 3 tablespoons lime juice, divided 3 tablespoons low-sodium soy sauce 3 tablespoons canola oil 2 tablespoon brown sugar 1 teaspoon minced garlic 1 1/2 teaspoons minced ginger 1 1/4 teaspoons red curry paste or chili-garlic sauce 1/2 head red-leaf lettuce, torn (about 6 cups) 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish 1/2 cup cilantro leaves, rinsed and dried 1 cup basil leaves, sliced into ribbons Instructions: Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad. Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain. Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots. ","[Syrah, Grenache Blanc, Riesling, Gewrztraminer]" 37711,"Fried Green Tomatoes 4 large green tomatoes 1/4 cup flour 2 tablespoons yellow cornmeal Salt and freshly ground black pepper, to taste Bacon drippings or oil for frying Instructions: Wash the tomatoes and cut them into thick slices. Mix the flour, cornmeal, salt, and pepper in a small brown bag or a plastic bag. Heat the bacon drippings or oil in a large, heavy skillet. Place the tomato slices in the bag and shake them gently until they are coated with the flour and cornmeal mixture. Place the tomato slices in the skillet and fry them a few at a time, turning them often so that they do not stick and are browned on both sides. Drain the slices on paper towels, adjust seasonings, and serve hot with bacon or sausages. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 37712,"Basil Ice Cream 3 cups half-and-half 2 cups packed basil leaves
3/4 cup sugar
1/2 teaspoon salt
6 egg yolks
Instructions: Place the half-and-half, basil, sugar, salt and egg yolks in a blender. Blend until completely smooth. Transfer the mixture to a double boiler, and heat, stirring constantly, until the eggs just begin to thicken and the sugar has dissolved. Remove from the heat and strain through a fine-mesh sieve into a metal bowl. Set the bowl in an ice water bath to rapidly chill. Churn in an ice cream machine according to manufacturer's instructions. Freeze until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 37713,"Portobello and Porcini Broth 3 tablespoons extra-virgin olive oil 1 large carrot, chopped 1 stalk celery, chopped 1 onion, chopped 4 large portobello mushroom caps, chopped 5 sprigs thyme 5 sprigs parsley 1/4 cup dry Marsala wine 3/4 cup dried porcini mushrooms, rinsed 1 teaspoon black peppercorns Kosher salt 16 ounces mushroom or cheese tortelloni Shredded parmesan cheese, for topping Instructions: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the carrot, celery and onion; cook, stirring occasionally, until just golden, about 5 minutes. Add the remaining 1 tablespoon olive oil, the portobellos and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms brown, 2 to 3 minutes. Add the wine and cook to reduce, about 1 minute. Add the porcini, peppercorns, 1 1/2 teaspoons salt and 12 cups water. Bring to a simmer over medium heat and cook until reduced by about one-third, 25 to 30 minutes. Meanwhile, cook the tortelloni as the label directs. Drain; skewer on toothpicks. Strain the broth through a fine-mesh sieve, pressing on the solids. Skim any excess fat from the surface. Season with salt. Serve with the tortelloni and sprinkle with parmesan. ","[Barolo, Barbaresco, Chianti, Rioja]" 37714,"Spicy Creamed Corn Crumble 3 tablespoons unsalted butter, melted, plus more for the baking dish 6 to 8 ears of corn, kernels removed (about 4 cups) and juices scraped from the cobs and reserved
1 1/2 cups heavy cream 1/4 cup chopped pickled jalapenos 1 tablespoon sauce from canned chipotle in adobo 1/2 cup roughly chopped cilantro leaves Kosher salt 1 cup crushed tortilla chips (about 2 1/4 ounces; crushed to pea-size) 1/3 cup all-purpose flour 1/2 teaspoon sugar 1/2 cup crumbled Cotija cheese (about 2 1/4 ounces) Lime wedges, for serving Instructions: Preheat the oven to 375 degrees F. Butter a 2-quart baking dish. Toss the corn kernels with their juices and heavy cream together in a large bowl and mix to combine. Transfer 1 cup of the corn mixture to a food processor and puree until very smooth, then add back to the bowl. Fold in the jalapenos, chipotle sauce, 1/4 cup cilantro, and 1 1/2 teaspoons salt. Spread the corn mixture evenly into the prepared baking dish. Mix the crushed tortilla chips, flour, sugar and 1/2 teaspoon salt in a medium bowl. Drizzle in the melted butter and toss together with a fork until clumps start to form. Sprinkle evenly over the corn filling. Bake until the top is light golden brown and the corn filling is bubbling up the sides, 35 to 40 minutes. Let sit for 10 minutes. Sprinkle with the Cotija and remaining 1/4 cup cilantro. Serve with lime wedges on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 37715,"Al Pastor Tacos with Pineapple-Jalapeno Salsa 1 pineapple 1/2 cup fresh orange juice
2 tablespoons white vinegar
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon dried Mexican oregano
1/2 teaspoon smoked paprika
4 cloves garlic
2 chipotle chiles in adobo plus 1 teaspoon adobo sauce
1 sweet onion, half rough chopped and half finely diced
One 3-pound bone-in pork butt (cross-cut shoulder works well)
Canola oil 2 cups low-sodium chicken stock
Warm corn tortillas, for serving 1/4 cup chopped fresh cilantro Pineapple-Jalapeno Salsa, recipe follows Cotija cheese, crumbled, for serving 2 limes, cut into wedges 2 cups small-diced pineapple 1/2 cup small-diced white onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons minced jalapeno (seeds removed)
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 small red cl, seeded and minced Instructions: Slice off the bottom of the pineapple and stand it upright. Remove the rind in large pieces, cutting deep enough to remove all the prickles; reserve the rind. Quarter the pineapple and remove the core. Roughly chop half of the pineapple; reserve the other half for the Pineapple-Jalapeno Salsa. To a blender, add the orange juice, vinegar, cumin, salt, oregano, smoked paprika, garlic, chipotles and adobo sauce, the roughly chopped sweet onion and the chopped pineapple. Blend until smooth. Place the pork butt in a large resealable plastic bag and add the marinade. Seal and refrigerate for 3 to 4 hours. Preheat the oven to 350 degrees F. Set a large Dutch oven over high heat and add enough canola oil to cover the bottom. Remove the meat from the marinade and wipe off the excess. Add to the pot and sear on all sides, 4 to 5 minutes per side. Pour in the chicken stock and the marinade from the bag (the liquid should come halfway up the meat; add a little water if required). Bring to a simmer, then place the reserved pineapple rinds, skin-side up, over the top to cover. Place, uncovered, in the oven and cook until the rinds are deep brown and the pork is fork-tender, 2 1/2 to 3 hours (tent with foil if necessary). Discard the rinds and roughly chop the meat into 1/4- to 1/2-inch pieces. Toss with a little braising liquid and keep warm. Serve the pork in warm corn tortillas. Garnish with finely diced onion, cilantro, Pineapple-Jalapeno Salsa and cotija. Serve with a squeeze of lime. In a medium mixing bowl, combine the pineapple, onion, cilantro, jalapeno, lime juice, salt and cl and mix well. Allow to sit for 10 to 20 minutes before serving so that all the flavors meld together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37716,"Mama Mirabella's Ham and Cheese Ravioli 1 pound sliced cooked ham, chopped 1 pound domestic Swiss cheese, sliced and chopped 3 cloves garlic, minced 1/4 cup chopped flat-leaf parsley 1 teaspoon salt, plus more for cooking water 1 teaspoon black pepper 2 eggs, beaten 1/2 cup Parmesan cheese 1 package square wonton wrappers 1 egg beaten with 2 tablespoons water, reserved in small bowl Instructions: Mix ham, cheese, garlic, parsley, salt, pepper, eggs, and Parmesan in a medium bowl until well mixed. On a dry cutting board, place 1 wonton wrapper. Use 3/4 to 1 teaspoon of filling and brush the edges of the wrapper with egg/water mixture. Place a second wonton wrapper on top and press edges to seal, pushing out any air bubbles. Use ravioli cutter to trim edges or leave in a square. Bring a large pot of water to a gentle boil. Add salt, to taste, after it begins to boil. Gently place ravioli into the water and return to a gentle boil until ravioli rise to the top, about 4 to 6 minutes. Use spider or slotted spoon to remove ravioli from the water and serve with your favorite gravy, or serve with butter and grated Parmesan. Enjoy! ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 37717,"Fettuccine with Mascarpone and Parmigiano-Reggiano 2 large eggs 3 tablespoons mascarpone cheese 1/2 teaspoon kosher salt, plus extra for the pasta water 12 to 18 turns of the peppermill 1/2 cup Parmigiano-Reggiano cheese, plus a bit extra for garnish 8 ounces imported dried fettuccine Instructions: Bring 6 quarts of water to a boil in a large pot. Whisk the eggs, mascarpone, salt, pepper and 1/2 cup cheese in a heatproof mixing bowl. Set aside. Add 3 1/2 tablespoons kosher salt to the boiling water, drop in the fettucine and cook at a full rolling boil, stirring frequently, until al dente, 5 to 7 minutes. While the pasta is cooking, place the bowl, full of the mascarpone mixture, over a pot of boiling water to heat through. Once the pasta is cooked add to the sauce and toss, until the noodles are well coated with sauce. Plate in a bowl and garnish with a bit of fresh cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37718,"Dukes Cosmopolitan 4 ounces freshly squeezed lemon juice (2 lemons) 4 ounces Cointreau liqueur
7 ounces cranberry juice cocktail, such as Ocean Spray
7 ounces good vodka, such as Grey Goose
Dash of raw egg white (optional)
Ice
Instructions: In a pitcher, stir together the lemon juice, Cointreau, cranberry juice cocktail, vodka, and egg white (if using). Fill a cocktail shaker half full with ice and pour enough of the drink mixture into the shaker to almost fill it. Shake the cocktail for a full 30 seconds (it's longer than you think!) and strain into martini glasses. Serve ice cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Prosecco]" 37719,"Artichoke Puree with Crispy Shrimp and Lime 2 large egg whites 1 pound large or jumbo shrimp, peeled and deveined 1/4 cup cornmeal or crispy breadcrumbs (Recommended: Progresso) 2 teaspoons salt-free lemon and herb seasoning 1/2 teaspoon salt 1 tablespoon olive oil 2 (6-ounce) jars marinated artichoke hearts, drained, reserving 1 tablespoon oil from jar 1/2 cup canned white beans, drained 1/3 cup sour cream 2 tablespoons freshly chopped parsley leaves 1 lime, juiced Instructions: Place egg whites in a shallow dish. In a separate shallow dish, combine cornmeal, herb seasoning and salt. Add shrimp to egg whites and turn to coat. Add to cornmeal mixture and turn to coat. Heat oil in a large skillet over medium-high heat. Add shrimp and cook 2 to 3 minutes per side, until opaque in the middle and bright pink on the outside. Meanwhile, in a food processor, combine artichoke hearts with 1 tablespoon of oil from the jar, white beans and sour cream. Process until smooth. Fold in parsley. Serve most of the shrimp over artichoke puree (reserve 8 shrimp for another meal). Squeeze lime juice over shrimp and serve on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37720,"Buttermilk-Brined Pork Chops 1 1/2 cups red wine vinegar 1/4 cup sugar 2 bay leaves Kosher salt 2 large red onions, halved and sliced into 1/4-inch-thick half-moons 1 head red cabbage, thinly shredded 2 tablespoons chopped fresh parsley 2 cups buttermilk 4 teaspoons hot sauce 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper Four 1-inch-thick bone-in pork chops 2 cups all-purpose flour 4 large eggs, beaten 2 cups Italian breadcrumbs Canola oil, for frying Stone-ground Dijon mustard, for serving Instructions: For the pickled red cabbage slaw: In a small saucepan, add the vinegar, sugar, bay leaves, 1 teaspoon salt and 1/2 cup water and bring to a boil. Put the onions and cabbage in a large heatproof bowl or container and pour the boiling liquid over them. Toss to coat. Let the mixture sit for at least 30 minutes in the refrigerator and up to overnight. Right before serving, add the parsley. For the pork chops: In a large bowl, combine the buttermilk, hot sauce, granulated garlic, 2 teaspoons salt and 1 teaspoon pepper. Add the brine and pork chops to a large ziptop bag, making sure the pork chops are evenly coated. Close tightly. Allow the chops to sit for 2 hours on the counter and up to 4 hours in the refrigerator. Set up a breading station with one plate of the flour, one bowl of the eggs and one plate of the breadcrumbs. Remove the pork chops from the brine and allow any excess to drip off. Bread the pork chops by evenly coating them in the flour, followed by the egg and finishing with the breadcrumbs. Fit a rimmed baking sheet with a wire rack. Pour enough oil into a 12-inch cast-iron skillet to come halfway up the sides of the pork chops and heat over medium heat. Once the oil is shimmering, add the pork chops to the skillet in batches and shallow-fry until golden brown or a thermometer reads 135 degrees F, 3 to 5 minutes per side. (If the pork chop breading is getting too dark while cooking in the oil, finish the pork chops in the oven at 350 degrees F until an internal temperature of 135 to 140 degrees F is reached.) Remove the chops to the baking sheet and season with salt. Serve the chops with the slaw and mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 37721,"Toasted Israeli Couscous 2 tablespoons lemon-flavored olive oil, plus more as needed 2 cups Israeli couscous 1/4 cup shelled unsalted roasted pistachios, coarsely chopped 2 1/4 cups hot water Kosher salt and freshly cracked black pepper 6 dried Turkish apricots, chopped 2 scallions, sliced Instructions: Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Remove the lid, stir in the apricots and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37722,"Quick and Easy Fruit Tarts All-purpose flour, for dusting 2 sheets frozen puff pastry, thawed
1 pint blueberries
2 cups halved strawberries
1/3 cup granulated sugar
2 teaspoons cornstarch 1 lemon, juiced
Kosher salt
2 tablespoons heavy cream
1 cup heavy cream 1/4 cup powdered sugar, plus more for serving
1 tablespoon vanilla
1/4 cup fresh mint leaves, for garnish Instructions: For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper. On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside. Add the blueberries and strawberries to separate bowls. Divide the granulated sugar, cornstarch and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined. Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream. Bake in the lower half of the oven until golden and crisp, about 20 minutes. For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve. Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37723,"Pear, Apple and Cranberry Tarte Tatin 1 cup white whole-wheat flour (see Ingredient Note) 1/2 cup old-fashioned rolled oats 1 tablespoon granulated sugar 1/2 teaspoon salt 4 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons canola oil 3 tablespoons ice water 2 ripe but firm pears, peeled and thinly sliced 1 large apple, peeled and thinly sliced 1 tablespoon lemon juice 1/2 cup light brown sugar 2 tablespoons unsalted butter 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 cup fresh cranberries Instructions: This ultimate fall and winter tart showcases the best fruits of the season: pears, apples and cranberries. Unlike other tarts, the tarte tatin is made upside down in a skillet. You start by cooking the fruit, then top it with the dough, carefully tuck in the edges and let it cook. When it's ready you invert the whole tart onto a plate. It comes out looking beautiful and is actually much easier than you might imagine. To prepare crust: Place flour, oats, granulated sugar and salt in a food processor; process until the oats are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out onto a lightly floured surface and knead it a few times until it holds together. Form the dough into a 5-inch disk, wrap in plastic or wax paper and refrigerate while you prepare the filling. Preheat oven to 375degreesF. To prepare filling: Toss pears and apple with lemon juice in a large bowl. Place brown sugar, butter, cinnamon and ginger in a 10-inch ovenproof skillet; cook over medium-low heat, stirring, until the butter and sugar are melted and the mixture starts to bubble. Remove from the heat. Starting at the center of the pan, arrange the pear and apple slices in concentric circles, overlapping the slices and adding another layer until all the slices are in the pan. Scatter cranberries on top. Return the pan to medium-low heat and bring the liquid to a simmer. (It might be hard to see the simmering-take a peek under the fruit or listen for the bubbling.) Cover and cook for 5 minutes. Uncover and cook, gently swirling the pan occasionally, until the sauce becomes a thick, caramel-like glaze, 7 to 10 minutes. Remove from the heat. Roll the dough out between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough over the fruit. Peel off the remaining paper. Quickly tuck the edges of the crust down into the sides of the pan. Prick the top with a fork. Transfer the pan to the oven. Bake until the crust is just beginning to brown around the edges, 30 to 35 minutes. Let cool for 15 minutes. Run a knife around the edge of the pan to release the crust. Place a serving plate larger than the pan on top of it and invert the tart onto the plate (it may take a light shaking to release the tart from the pan). Serve warm. NUTRITION INFORMATION: Per serving: 274 calories; 12 g fat (6 g sat, 2 g mono); 23 mg cholesterol; 41 g carbohydrate; 3 g protein; 5 g fiber; 146 mg sodium; 135 mg potassium. Nutrition bonus: Iron (15% daily value). 2 1/2 Carbohydrate Servings Exchanges: 1 starch, 1 fruit, 1 carbohydrate (other), 2 fat
TIP: Ingredient note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer. MAKE AHEAD TIP: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 3 days. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 37724,"Smokey Sweet Potato Souffle 5 pounds sweet potatoes, pricked with a knife 1 pound sliced bacon 1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce 1/4 cup Grade B maple syrup 5 eggs, separated Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Roast the potatoes on sheet tray until fully cooked, about 1 hour. Set aside until cool enough to handle. Meanwhile cook the bacon in large skillet over medium-high heat until crisp. Remove and drain on paper towels, reserving the rendered bacon fat. Chop bacon and set aside, reserving 1/4 cup for garnish. Peel the sweet potatoes and mash. Add the potatoes to a large bowl. Stir in the chopped chipotle, adobe sauce, maple syrup, chopped bacon and egg yolks. Mix together until combined. Season, to taste, with salt and pepper. In a separate large bowl, whip the egg whites until stiff peaks form. Add 1/3 of whipped egg whites to sweet potato mixture and fold to create a lighter base. Fold in remaining whites until just incorporated, leaving some white streaks. Grease a 2 quart baking dish with some of the reserved bacon fat and gently pour in sweet potato souffle mixture. Sprinkle with the remaining chopped bacon. Put the baking dish on a sheet tray and bake 40 minutes. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37725,"Mushroom Risotto Cakes Stuffed with Duck Liver, Petit Greens, and White Truffles 16 ounces mixed mushrooms, chanterelle and portobello 1 tablespoon olive oil Salt and freshly ground black pepper 6 cups mushroom stock or broth 3 ounces butter 1/4 cup finely diced onion 1/2 tablespoon minced garlic 8 ounces carnaroli rice Eight 1 1/2-ounce duck liver slices 1 tablespoon chopped parsley 4 ounces grated Parmigiano-Reggiano 2 tablespoons minced shallots 2 cups petit greens, chervil, mache and chervil Salt and freshly ground black pepper 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 white truffle, optional Instructions: Trim stems of mushrooms and slice evenly. Heat skillet and saute mushrooms in olive oil for 5 minutes or until tender and golden. Season with salt and pepper. Reserve 1/3 of mushrooms for the sauce. Heat stock in a pan and gently simmer. Meanwhile, melt 1 tablespoon of butter in a heavy saucepan on medium heat. Add the onion and saute until soft and translucent, approximately 5 minutes. Add the garlic and cook an additional minute longer. Add the rice and stir with a wooden spoon until rice becomes translucent. Add a ladle of mushroom stock and cook on medium heat until stock is absorbed. Adjust seasoning as needed. Continue to add ladles of stock, repeating the process until rice is tender but still firm. For making the risotto cakes the consistency should be less creamy than a traditional risotto. Spread the risotto onto a baking sheet to cool. Season slices of duck liver with salt and pepper. Sear quickly in a heavy saute pan on high heat on both sides until golden brown. Remove and place on towels to absorb fat. To assemble cakes, place eight 3- by 1 1/2-inch high ring molds on a buttered baking sheet. Fill molds with risotto evenly, slightly less than 1/2 full. Place duck liver in center and top off the molds with remaining risotto. Sprinkle a generous amount of Parmesan on top, refrigerate until ready to bake. When ready to bake, preheat oven to 375 degrees F. Remove molds gently and bake in oven for 12 minutes. For the sauce, melt 1/2 ounce of butter in a saucepan. Saute shallots until slightly browned then add remaining mushrooms and saute for a minute longer. Turn to high heat and add the remaining mushroom stock and reduce by half. Adjust seasoning and finish with remaining butter. To assemble, toss greens in salt, pepper, olive oil, and balsamic vinegar. Place risotto cakes on plates, spoon sauce around and garnish with tossed green salad. Top with slices of white truffle. ","[Barolo, Barbaresco, Chianti Classico, Pinot Noir]" 37726,"Ful Medames 1 pound dried Egyptian fava beans 1 head garlic, cut in half 7 cups of water 6 eggs Juice of one lemon Salt and pepper to taste 6 tablespoons chopped scallion 6 tablespoons olive oil 3 tablespoons lemon juice 6 bowls Instructions: Cover the beans with water and soak overnight. The next day, drain the beans and place in a large saucepan with garlic. Add water and bring to a boil. Lower to a simmer, add eggs in their shells, the juice of the lemon and salt and pepper to taste. Cook the beans for 12 hours, or until tender, checking occasionally and adding water if needed. Into each individual bowl, place 1 tablespoon chopped scallion, 1 tablespoon olive oil, 1/2 tablespoon lemon juice, salt and pepper to taste. Peel the eggs and place one in each bowl. Peel the eggs and place one in each bowl. Spoon in the ful. Serve with Egyptian pickles and toasted pita. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 37727,"Roasted Squash and Asparagus 2 1 /2 pounds acorn and butternut squash (whatever kinds of squash are available), seeded and cut into 1/2-inch rings 2 teaspoons olive oil Coarse grained salt and cracked black pepper 1 bunch asparagus, cleaned Instructions: Preheat oven to 450 degrees F. Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37728,"Bistecca alla Fiorentina One 2 1/4-inch-thick porterhouse steak Sea salt Freshly ground black pepper Instructions: Let the steak come to room temperature for 30 minutes. Preheat the grill to high heat. Sprinkle the steak generously with salt and pepper on both sides and grill over high heat, about 6 minutes per side. You're looking for a nice crust on each side, but to be true to the Fiorentina method, it should be rare on the inside. If you prefer not to eat your meat rare, cook it a little longer on each side, about 8 minutes per side for medium and longer for well done. Then let it rest for about 10 minutes before you carve into it. Cut the steak off of the bone, carving the strip off on one side and the filet off on the other. Then slice the meat against the grain and serve it on a cutting board or platter with the bone (true Fiorentina style). ","[Chianti, Barolo, Cabernet Sauvignon, Malbec]" 37729,"Jelly-Filled Cupcakes With Peanut Butter Frosting Baking spray with flour 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1 stick (4 ounces) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs plus 1 egg yolk 2 teaspoons pure vanilla extract 3/4 cup milk 1 cup grape jelly Peanut Butter Frosting, recipe follows Candy bars, crushed with a rolling pin, such as Reese's Pieces, Butterfinger, Nutter Butter, Heath Bar, or small sandwich cookies, for decorating 1/2 cup smooth peanut butter 4 tablespoons unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 2 cups confectioners' sugar 1 1/2 teaspoons milk Instructions: Preheat the oven to 350 F. Line one 12-cup standard muffin tin with paper cupcake liners. Gently spray the liners with baking spray and set aside. Sift the flour, baking powder and salt over a large piece of paper. In a large bowl, cream the butter and granulated sugar with a hand mixer on medium speed until light and fluffy. Beat in the eggs, egg yolk and vanilla. Reduce the speed to low and scrape down the sides of the bowl. Pour in the milk and continue to mix until smooth (the batter may look curdled at first but will smooth out). Pick up the paper with the dry ingredients and gradually pour into the wet ingredients. Continue to mix just until blended. Spoon the batter evenly into the prepared tin, filling the cups about three-quarters full. Bake until the tops of the cupcakes spring back to the touch and are not too golden, about 20 minutes. Cool in the tin for 15 minutes, and then allow to cool completely on a wire rack before filling, frosting or decorating. Fill a squeeze bottle with the grape jelly and screw on the cap. Carefully insert the tip of the squeeze bottle as far as it will go into the tops of the cupcakes. Gently squeeze about 1 tablespoon jelly inside of each cupcake. Ice the tops of the cupcakes with Peanut Butter Frosting to cover. Decorate with your favorite candy. Beat the peanut butter, butter and cream cheese with a hand or stand mixer on medium speed until light and fluffy. Slowly add the confectioners' sugar and continue to mix until the frosting is smooth. Mix in the milk and continue to mix until it reaches a good spreading consistency. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 37730,"Surf and Turf Burgers 2 pounds medium shrimp, peeled and deveined 2 cups panko 3 large eggs, beaten 2 tablespoons hot sauce 1 teaspoon chopped garlic 2 teaspoons seafood seasoning (recommended: Old Bay) 1 tablespoon freshly ground black pepper 2 tablespoons chopped fresh parsley 1 teaspoon chopped fresh chives 1 jalapeno, chopped, seeds optional 1/4 cup chopped green onions Olive oil, to moisten Canola oil, for frying 8 hamburger buns, toasted 8 slices cooked good quality bacon, cut in half Bibb lettuce leaves, for garnish 1 stick unsalted butter 1 lemon, juiced and zested 1 teaspoon capers Instructions: For the burgers: Divide the shrimp in half. Coarsely chop one half and set aside. Place the remaining shrimp into the bowl of a food processor and pulse 5 times. In a large bowl, mix together the panko, eggs, hot sauce, garlic, seafood seasoning, and black pepper. Mix in the pureed shrimp, parsley, chives, jalapenos, and green onions. Add the coarsely chopped shrimp and stir to combine. To moisten the mix a bit more, add some olive oil. Form the mixture into 8 patties and place on a parchment-lined baking sheet. Chill for 20 minutes in the freezer or 2 hours in the fridge. In a large frying pan over medium-high heat, add the canola oil to generously cover the bottom of the pan. Once the oil is hot, fry 4 burgers at a time, 4 to 6 minutes per side. Transfer to a paper towel-lined plate and cover with foil. Repeat with the remaining 4 burgers. For the butter: In a small saucepan over low heat, combine the butter, lemon juice and zest, and capers. Cook until melted, about 2 minutes. To build the burgers, brush the buns with butter and lay the patties on the bottom of the hamburger bun. Top with bacon pieces and lettuce. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37731,"Tortellini Soup 2 tablespoons olive oil 1 medium onion, chopped
1 teaspoon minced garlic
4 carrots, peeled and sliced into 1/4-inch coins
8 cups chicken stock
1 cup frozen green peas
One 12-ounce container tricolor cheese tortellini
2 ears corn, kernels removed 2 cups fresh baby spinach, torn into smaller pieces
Grated Parmesan cheese, for garnish
Instructions: In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, garlic, and carrots, and saute for 5 minutes or until the vegetables are slightly soft. Pour in the chicken stock, increase the heat to high, and bring to a boil. Add the peas, tortellini, and corn and cook for 12 minutes, or according to the package directions for the tortellini. Remove the stockpot from the heat and add the spinach, stirring until it wilts. To serve, spoon the soup into bowls and top with grated Parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37732,"Hazelnut Brittle 1 cup white sugar 1/4 cup water 1/4 cup light corn syrup 2 tablespoons butter 21/2 cups roasted unsalted hazelnuts, sliced 1/2 teaspoon salt 1/4 teaspoon baking soda Few drops vanilla Melted chocolate Instructions: Put a large pot or kettle over a medium heat. Add sugar, water, and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring and add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37733,"Skillet Roast Chicken 1 3 1/2- to 4-pound chicken 4 tablespoons unsalted butter or extra-virgin olive oil 3 sprigs rosemary, plus 1 tablespoon chopped leaves 5 cloves garlic, smashed and peeled 6 wide strips lemon zest Kosher salt and freshly ground pepper 1 large onion, cut into wedges 2 to 3 carrots, cut into 1- to 2-inch chunks Instructions: Bring the chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 425? F. Heat the butter in a large ovenproof skillet over medium heat. Stir in the rosemary, garlic, lemon zest and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly. Brush the herb butter all over the chicken; season generously with salt and pepper. Tuck the wing tips under the body and tie the drumsticks together using kitchen twine. Stir the onion and carrots into any remaining herb butter in the skillet; set the chicken on top, breast-side up. Transfer the skillet to the oven and roast until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165? F, 60 to 75 minutes. (Tent the chicken with foil if it is browning too quickly.) Transfer the chicken to a cutting board, pouring any juices from the cavity back into the skillet. Let rest 20 minutes, then carve. Serve the chicken with the vegetables and pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37734,"Spice-Rubbed Pork With Quinoa 2 teaspoons smoked paprika 1/2 teaspoon red pepper flakes 2 teaspoons ground cumin Kosher salt 2 pork tenderloins (1 3/4 pounds total), halved crosswise 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 cup quinoa, rinsed 1 1/2 cups frozen corn, thawed 2 scallions, thinly sliced Freshly ground pepper Jarred salsa verde, for serving (optional) Instructions: Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste. Slice the pork and drizzle with olive oil. Serve with the quinoa and salsa verde, if desired. ","[Cabernet Sauvignon, Syrah, Tempranillo, Pinot Noir]" 37735,"Cactus Pear Fizz 1/2-ounce cactus pear syrup 2 tablespoons fresh orange juice 1 tablespoon fresh lime juice Ice Lime club soda Instructions: Stir together cactus pear syrup, orange and lime juice in the bottom of a glass. Add a few ice cubes and fill to the top with club soda. ","[Sparkling wine, Prosecco, Cava]" 37736,"Yellow cl Spring Rolls and Tropical Fruit Salad 1/2 pound scallops, cleaned 2 tablespoons hoisin sauce, divided 4 ounces bean sprouts 4 rice spring roll wrappers, soaked in water until pliable 8 yellow cl peppers, julienned 2 scallions, julienned 1 carrot, julienned 1 yellow zucchini, julienned 4 ounces crab meat Tropical Fruit Salad, recipe follows 1 cup chopped papaya 1/2 cup chopped mango 1/2 cup fresh lemon juice 1 tablespoon minced fresh ginger 1 tablespoon honey Sprig fresh cilantro, for garnish Instructions: Pat scallops dry completely. Toss the scallops and 1 tablespoon hoisin sauce together in a bowl. In a medium nonstick saute pan over medium-high heat, add the scallops and cook until opaque in color, turning occasionally. Remove the scallops. In another small saute pan over medium-high heat, add the bean sprouts. Add the remaining hoisin sauce and saute the bean sprouts until they are warmed through, but still crispy. Remove the sprouts and let cool.
Place the pliable spring roll wrappers on a clean surface. Divide the scallions, carrots, zucchini, and crab meat evenly among the wrappers. Fold the sides in, then roll the wrapper up, like a burrito, so the filling can't fall out. Serve the spring rolls with the Tropical Fruit Salad. Mix the papaya, mango, lemon juice, ginger, and honey in a bowl. Toss to combine well. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37737,"Chipotle Chicken Quesadillas with Smashed White Beans, Corn Salsa, Tomato Watermelon Salsa and Watermelon Mint Drink 1 tablespoon vegetable oil 1 onion, diced 3 cloves garlic, chopped 1/4 cup apple cider vinegar 2 tablespoons adobo sauce 2 tablespoons molasses 1 teaspoon coriander seeds, ground 2 chipotle peppers in canned adobo sauce, chopped 3 cups shredded chicken (left over from a roasted chicken) 5 sprigs fresh thyme, tied with string Salt and freshly ground black pepper 2 tablespoons olive oil 2 cloves garlic, chopped 1/2 onion, diced 1 tablespoon roughly chopped fresh sage One 12-ounce can white beans, drained and rinsed 1/2 teaspoon chipotle cl powder Salt and freshly ground black pepper 3 cobs of corn, husked 1 teaspoon olive oil 1 jalapeno, seeded and diced 1 small red pepper, seeded and diced 1/2 English cucumber, seeded and diced 1/4 bunch fresh cilantro, stems finely chopped, leaves roughly chopped 1/4 medium red onion, diced Salt and freshly ground black pepper 1 cup diced watermelon 2 tablespoons chopped fresh cilantro stems and leaves 4 plum tomatoes, seeded and diced 2 green onions, finely sliced Zest and juice of 1 lime Salt and freshly ground black pepper 1/2 cup sugar, plus 2 tablespoons to rim the glass 1/2 bunch fresh mint 8 cups chopped watermelon 2 limes, 1 cut in half, 1 into quarters for garnish 8 ice cubes 1 tablespoon olive oil 1 package soft tortilla shells One 8 to 10-ounce wheel of Brie, cut into long pieces 2 cups shredded aged white Cheddar 1 cup crumbled blue cheese Instructions: For the chipotle chicken: Heat the vegetable oil in a large cast-iron pan over medium heat. Add the onions and saute until golden brown, about 5 minutes. Stir in the garlic. Add the cider vinegar, adobo sauce, molasses, coriander and chipotle peppers and stir until incorporated. Stir in the chicken and thyme, season with salt and pepper, remove from the heat and set aside. For the smashed white beans: Heat the olive oil in a saute pan over medium heat. Add the garlic and onions and cook until tender and translucent, about 5 minutes. Add the sage, stir to incorporate and add the white beans. Cook together until the beans are warmed. Remove from the heat and smash with a potato masher or fork. Season with chipotle chili powder, salt and pepper and set aside.
For the corn salsa: Preheat the grill to medium-high heat.
Place the corn on the grill and cook until the corn is tender and charred, 8 to10 minutes. Cut the kernels off the cobs and place in a bowl. Add the olive oil, jalapeno, red peppers, cucumber, cilantro and red onion. Season with salt and pepper, toss and set aside. For the tomato watermelon salsa: Place the watermelon, cilantro, tomatoes, green onions, lime zest and lime juice in a bowl. Season with salt and pepper, toss and set aside. For the watermelon mint drink: Place 1/2 cup water and 1/2 cup sugar in a small pot, bring to a boil and remove from the heat. Add the mint to the pot, allow to sit and infuse syrup for about 15 minutes. Allow the syrup to cool. Strain and discard the mint. Place the mint syrup in the fridge until cold. Place half the watermelon in a blender with the lime juice and simple syrup. Puree and pour over a fine strainer into a large pitcher. Repeat with the remaining chopped watermelon and place in the fridge until chilled.
Place the remaining 2 tablespoons sugar on a plate. Rim the tops of glasses with a lime wedge and press into the sugar to garnish. Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy!
To assemble the chipotle chicken quesadillas: Heat the olive oil in a cast-iron pan or large saute pan over medium heat. Place desired combinations of smashed white beans, chipotle chicken and cheeses on half of a tortilla. Fold the tortilla over and place in the heated pan. Cook until crispy and golden, about 5 minutes, then flip and repeat on the other side. Remove from the pan and enjoy with tomato watermelon salsa, corn salsa and watermelon mint drink. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 37738,"15-Minute Shrimp Tacos with Spicy Chipotle Slaw 1 pound medium (26/30) peeled and deveined shrimp, tails removed 2 teaspoons chili powder Kosher salt 2 tablespoons canola oil 4 scallions, thinly sliced One 15-ounce can black beans, drained and rinsed well 1/3 cup prepared chipotle mayonnaise
2 limes, 1 zested and juiced and 1 cut into wedges
One 14-ounce bag store-bought coleslaw mix (about 6 cups) 1 bunch fresh cilantro, leaves and soft stems roughly chopped Sour cream or Mexican crema, for serving 8 corn tortillas, warmed
Instructions: Heat a large cast-iron skillet over medium-high heat. Combine the shrimp, chili powder and a large pinch of salt in a medium bowl and stir to combine. Add the canola oil to the hot skillet and swirl to coat. Add the shrimp and cook until the shrimp is no longer opaque and just cooked through, turning only once, about 2 minutes. Transfer the shrimp to a serving bowl and cover loosely with foil to keep warm. Stir 2 tablespoons of water into the skillet with the dripping, using a wooden spoon or heat-proof spatula to scrape up any browned bits at the bottom of the skillet. Reserve 1 tablespoon scallions for garnish and add the rest to the skillet. Cook until the scallions are slightly softened, stirring frequently, about 1 minute. Add the beans and a large pinch of salt and cook until warmed through, about 1 minute. Turn off the heat and reserve. In a large bowl, stir together the chipotle mayonnaise, lime zest and juice and a large pinch of salt. Add the coleslaw mix and half of the cilantro and stir to combine. Serve the shrimp alongside the beans, coleslaw, remaining cilantro, scallions, sour cream or Mexican crema, lime wedges and warm tortillas. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 37739,"Oven Fried Chicken Parmesan 1 garlic clove 1/4 pound butter, melted 1 cup soft white bread crumbs 1/3 cup finely grated Parmesan cheese 2 tablespoons minced parsley 1 teaspoon salt 1/8 teaspoon pepper 2 1/2 pounds chicken, cut up into pieces Instructions: Preheat oven to 350 degrees. Crush the garlic clove and combine with 2/3 cup melted butter in a shallow baking dish. In another dish combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. First dip the chicken into the butter and then coat it in the bread crumb mixture. Arrange the chicken 1 layer deep in a greased large, shallow baking pan and drizzle evenly with remaining melted butter. Bake uncovered, 1 to 1 1/4 hours until fork tender and browned. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 37740,"Danish Dough 3/4 cup warm water (105 degrees F to 115 degrees F) 1/2 cup milk (105 degrees to 115 degrees F) 1 teaspoon pure vanilla extract 1/4 ounce dry active yeast 1/4 cup sugar 1 teaspoon salt 4 cups flour 1/2 teaspoon cardamom 1 egg yolk Flour for dusting, about 1/2 cup 2 sticks (8 ounces) cold unsalted butter 2 eggs beaten with 1 tablespoon of water 3 tablespoons sugar 1 tablespoon ground cinnamon 12 tablespoons sweetened cream cheese 12 teaspoons raspberry jam 1 cup almond filling 1 cup crushed almonds 1/2 cup apricot glaze Instructions: In the bowl of an electric mixer, combine the water, milk, vanilla and yeast together. With the mixer fitted with a dough hook, on low, beat the mixture for about 4 minutes to dissolve the yeast. Sift the sugar, salt, flour and cardamom together. Add this mixture and the egg yolk to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl and let rest in the refrigerator for 15 minutes. On a floured surface, place the butter. Lightly dust the top of the butter with flour. Using a rolling pin, lightly pound the butter until flat. Fold the butter in half and continue to pound the butter until the butter is workable. Using your hands, shape the butter into a 8-inch square. Remove the dough from the refrigerator and place on a second floured surface. Roll the dough into a 16 inch square. Place the butter in the center of the dough. Fold the ends of the dough in towards the center, forming a package. Lightly press the ends into the dough, sealing the package completely. Carefully lift the package off of the surface and redust the surface with flour. Lay the package back down on the floured surface. Using a rolling pin, roll the dough out to about a 24-inch rectangle. Fold one end of the dough into the center, then the other end, so that it resembles a letter, and forms a square. (You should have three layers of dough) Place the dough in the refrigerator and allow the dough to rest for 25 minutes. Roll out the dough a second time, forming a rectangle. Repeat the folding process from above two more times, making sure the dough rests between turns. The following directions are for two types of Danish pastries: For Cinnamon Rolls: Roll the dough out 1/4 inch thick. Egg wash the dough. Sprinkle the sugar and cinnamon over the egg wash. Starting at the bottom, roll the dough up lengthwise, forming a jelly-roll. Cut the pastry into 1-inch slices. Place the slices, cinnamon and sugar side on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm. For Pinwheel: On a floured surface, roll the dough out 1/4 inch thick. Cut the dough into 12 (4-inch) squares. Brush the edges of the dough with the egg wash. Add a spoonful of the cream cheese filling to the center of the square. Place a teaspoon of the jam in the center of the cream cheese. Cut diagonally from each corner to within 3/4 inch of the center. Fold the four alternate points to the center, pressing them down lightly to hold them in place. Place the pastries on a parchment lined baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes or until browned and crisp. Brush the pastries with the glaze and serve warm. For Bear Claws: Roll the dough out to 1/4-inch thick. The longer the dough the more claws yielded. Egg wash the entire piece of dough. Spread a thin layer of almond filling horizontally down the center third of the dough. Fold the bottom third of the dough up to cover the filling. Fold the top third of the dough down, like your folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut the dough into 1-inch pieces, crosswise (the shorter end). Make three slashes into the sides of each piece and spread gently into a horse-shoe shape to separate the toes. Proof until dough in size about 15 to 20 minutes. Preheat the oven to 400 degrees F. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue to bake for 10 minutes, or until golden and crispy. Remove from the oven and brush with the apricot glaze and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 37741,"Chocolate Brownie Drop Cookies 6 ounces unsweetened chocolate 1/2 cup unsalted butter 1 3/4 cups sugar 4 large eggs 1 teaspoon vanilla 1 1/4 cups flour 3/4 cup each white and dark chocolate chips 1/4 cup toasted ground pecans (optional) Instructions: Preheat the oven to 350 degrees. Place the chocolate and butter in a large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from the heat. Add the sugar and mix well. Add the eggs and vanilla and mix well. Add the flour, chips and pecans, and mix well. Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until the cookies are set. Let cool on the pan at least 5 minutes, then remove. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 37742,"Crispy Brown Rice and Cauliflower with Fried Eggs 1/4 small head cauliflower, broken into florets 3 tablespoons extra-virgin olive oil 1/2 cup cooked brown rice (see below) 1 teaspoon grated fresh turmeric or 1/3 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 1 garlic clove, grated 1 teaspoon grated fresh ginger Kosher salt and freshly ground black pepper 2 scallions, thinly sliced 2 large eggs 1 tablespoon finely chopped fresh cilantro Lime wedge, for serving Hot sauce, for serving Instructions: In a blender or food processor, pulse the cauliflower until the mixture has the consistency of rice. Set a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the brown rice, cauliflower rice, turmeric and cayenne and stir to combine, then shake the skillet to spread the mixture out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes. Sprinkle the garlic and ginger across the top and season with a pinch of salt and a twist of pepper. Remove from the heat, stir in the scallions and set aside.
Set a large nonstick skillet over medium heat. Add the remaining 1 tablespoon olive oil and heat to shimmering. Carefully crack the eggs into the pan and cook until the whites begin to brown around the edges, about 2 minutes. Add the cilantro and season with a pinch of salt and a twist of pepper. Remove from the heat, add 1 tablespoon water, cover and let steam for 30 seconds for runny yolks, 1 minute for medium-set yolks and 1 1/2 minutes for fully set yolks. Place the brown rice and cauliflower on a plate, top with the eggs and serve with a lime wedge and hot sauce. Make the brown rice: Fill a large pot with 10 cups water and bring to a boil. Add 2 cups brown rice and a couple pinches of salt and cook at a gentle boil, covered, for 30 minutes. Drain the rice and return it to the pot. Cover and let rest for 10 minutes. Remove the lid and fluff with a fork. Spread the rice out on a sheet pan and let cool before transferring it to an airtight container. Cooked brown rice will last up to 3 days in the fridge. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 37743,"Cranberry Coconut Bars 6 tablespoons cold unsalted butter, cut into pieces 1/2 cup light brown sugar 1/2 teaspoon kosher salt 1 cup all-purpose flour 1/2 cup finely chopped pecans 1 cup granulated sugar 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 2 large eggs, beaten 1 tablespoon whole or 2 percent milk 1 tablespoon vanilla extract 1 tablespoon freshly grated orange rind 1 cup fresh or if unavailable, frozen cranberries, coarsely chopped (if using frozen, chop berries while still frozen) 1/2 cup flaked coconut, sweetened 1/2 cup coarsely chopped pecans Instructions: Crust: Preheat the oven to 350 degrees F. In a mixing bowl, combine the butter, sugar, and salt and mix well. Gradually add the flour, mixing to combine. Stir in the pecans. Press the mixture into the bottom of an ungreased 9-inch square baking pan. Bake 15 to 20 minutes, until browned. Filling: In a mixer, combine the sugar, flour, and baking powder and mix well. Add the eggs, milk, vanilla, and zest and mix well. Fold in the cranberries, coconut, and pecans. When the crust is baked, remove from the oven and spread the filling over it. Return to the oven and bake an additional 30 minutes. Cool in the pan on a wire rack. Cut into bars for serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37744,"Italian Sausage Market Meatloaf 1 19oz pkg Johnsonville Mild Italian Sausage, decased 3/4 lb ground beef or turkey 3/4 cup chili sauce 1/4 cup water 3/4 cup rolled oats 1 large egg, lightly beaten 1 tbsp chili powder 1 tbsp worcestershire sauce 1 small sweet Red bell pepper, finely chopped (ok to use green bell) 1 small onion, finely chopped 1 cup fresh or defrosted frozen corn kernels 1 cup fresh baby spinach leaves 3 slices provolone cheese Instructions: Preheat the oven to 350 degrees F. In a large bowl, combine 1/2 cup of the chili sauce with the water. Add the oats, egg, chili powder, Worcestershire, and mix well. Add the decased sausage and the ground turkey or beef. Add the bell pepper, onion and corn and mix well. Divide the meat mixture in half. Lay half the meat mixture in a lightly greased 9 x 5 x 3\ loaf pan. Create a shallow indent in the meat allowing the edges to rise along the edge of the pan. Layer the provolone and the spinach leaves on top of the meat along the center, staying about 1/2 inch away from the edges. Cover completely with the 2nd half of the meat mixture forming a domed top and sealing the edges. Bake uncovered for 50 minutes. Spread the remaining 1/4 cup chili sauce over the top of the loaf and bake until a meat thermometer inserted in the center of the loaf registers 165 degrees F. About 15-20 minutes longer. Allow the loaf to stand for 5-10 minutes before slicing. ","[Barolo, Chianti, Tempranillo, Garnacha]" 37745,"White Sauce 3 tablespoons butter 4 cups milk 1/4 cup flour Salt and pepper Instructions: Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 37746,"Blueberry Cream Tart 1 1/2 cups flour 1/4 cup sugar 8 tablespoons (1 stick) unsalted butter, cut into pieces and slightly softened 1 egg yolk Blueberry Bavarian cream, recipe follows 4 cups blueberries 2 cups milk (not skim) 1/2 vanilla bean, split lengthwise 2 1/2 teaspoons powdered gelatin 2 tablespoons cold water 6 egg yolks 2/3 cup sugar Instructions: Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined, then work the butter-egg mixture into the flour-sugar mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful, it should hold together. Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom. Chill the crust at least 30 minutes, or covered, up to 3 days. Heat the oven to 400 degrees. Bake until light golden brown, 20 to 25 minutes. Let cool before filling. Blueberry Bavarian Cream: Pick over the blueberries, setting aside the best ones to make a circle around the edge of the finished tart. (You'll need about 1 cup.) Heat the milk and vanilla bean in a saucepan over medium heat just until it boils. Immediately turn off the heat and set aside to infuse for 10 minutes. Combine the gelatin and water in a small bowl, and let dissolve, stirring occasionally, until no dry spots remain. Whisk the egg yolks and sugar together in a bowl. Whisking constantly, slowly pour the still-hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough. When it is ready, quickly remove it from the heat. Meanwhile, fill a large bowl with ice water half way. Strain the mixture into a medium bowl to smooth it and remove the vanilla bean. Pour off 1 cup of this mixture (Anglaise) into a large bowl and set aside. Place the medium bowl containing the remainder of the mixture in the ice water and let cool, stirring often. Add the gelatin to the cup of hot Anglaise in the large bowl and mix until completely dissolved, creating a Bavarian cream. Working quickly, fold the larger amount of berries into the Bavarian cream and spoon the mixture into the center of the tart shell. Spread until smooth and even. Before the filling cools completely, arrange the reserved berries around the edge of the tart to form a rim. Chill at least 2 hours and serve in slices, pouring a bit of the Anglaise next to each side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37747,"Chestnut Bisque with Chanterelles and Fresh Chestnuts 1/2 pound bacon, sliced or cut into 1/2-inch dice 1 onion 1 stalk celery, cut into 1/2-inch dice 1 small carrot, cut into 1/2-inch dice 1 medium parsnip, peeled and cut into 1/2-inch dice 1 medium Idaho potato, peeled, cut into 1/2-inch dice 2 pounds fresh chestnuts, boiled and peeled (storebought okay) 12 sprigs thyme, tied together 1 cup Ruby Port wine 1 cup red wine 4 cups chicken stock 1 cup heavy cream Salt and pepper, to taste 2 ounces butter 1/2 cup chanterelles or hedgehog mushrooms, thinly sliced 1/4 cup chestnuts, sliced 1 cup dry white wine 1 carrot, peeled, diced fine 1/2 ounce chives, chopped fine 6 large celery leaves, thinly sliced Salt and pepper, to taste Instructions: SOUP: Over medium-low heat in a large heavy-bottomed saucepan, cook the bacon, stirring occasionally, until the bacon has slightly browned and has started to render its fat. Add the onion, celery and carrot and cook slowly, until soft and translucent. Add the parsnip, potato, chestnuts, thyme, port and red wine and simmer on low heat until it is almost reduced completely. Add the chicken stock and continue to cook until the chestnuts have completely softened, about 30 minutes. Finish with heavy cream, remove the thyme springs and puree in the blender. Strain the soup through a fine sieve and adjust the seasonings with salt and pepper. GARNISH: In a large saute pan or nonstick skillet, heat the butter on low. Add the chanterelles, chestnuts, white wine and carrots and cook on low heat until soft, about 7 minutes. Add the chives. To serve, place the warm garnish mixture in the center of a warm soup bowl. Sprinkle with celery leaves, and carefully pour the soup around the garnish mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37748,"Ginger Cookie 2 1/4 cups all-purpose flour 1 1/2 teaspoons ground ginger 1 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground mustard 1/2 teaspoon fine salt 5 cracks freshly ground black pepper 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature 1/2 cup sugar, plus more for rolling the cookies 1/4 cup dark brown sugar 1 large egg yolk 1 teaspoon pure vanilla extract 1/2 cup unsulphured molasses 2 tablespoons ginger preserves (see Cook's Note) Instructions: Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper together in a medium bowl. Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Add the molasses and ginger preserves and continue beating until the batter is an even light brown color, 30 seconds more. Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes. Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a nonstick or lightly oiled cookie sheet. Refrigerate until firm, about 25 minutes. (The chilling is what gives this cookie a beautiful, crackly crunch on top, and a soft, chewy center.) Preheat oven to 375 degrees F. Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 15 to 20 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely. Serve or store in a tightly sealed container for up to 3 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37749,"Sweet-Hot Cabbage Relish 2 teaspoons vegetable oil 1/2 small red onion, thinly sliced 1 large clove garlic, smashed Kosher salt 1/4 head red cabbage, thinly sliced 1/2 cup apple cider 2 tablespoons apple cider vinegar 1 teaspoon sugar Freshly ground pepper 1/4 small jicama, peeled and grated 2 tablespoons beet horseradish, drained 2 tablespoons chopped fresh dill Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes. Add the cabbage, cider, vinegar, sugar, and pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes. Mix in the jicama, beet horseradish and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausage (left). ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 37750,"Korean Style Barbecue Short Ribs 1 cup soy sauce 1/2 cup sugar 1/8 cup sliced green onion 1 tablespoon white sesame seeds 2 tablespoons sesame oil 2 tablespoons ko chu jang (Korean hot pepper sauce) 1 1/2 pounds short ribs (have your butcher cut 1/8-inch thick slices of short ribs, bone attached) Instructions: Preheat a grill. Combine soy sauce, sugar, green onions, sesame seeds, sesame oil, and ko chu jang with ribs and marinate for 30 minutes to 1 hour. Grill over charcoal barbecue grill. Note: Adjust sweetness or spiciness by adding more or less of either sugar or ko chu jang sauce. ","[Syrah, Malbec, Tempranillo, Garnacha]" 37751,"Romaine Salad with Bacon Fat Dressing 8 slices thick-cut bacon 2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Freshly ground black pepper
2 hearts of romaine, halved
4 ounces blue cheese
1/2 cup dried cherries
Kosher salt
Instructions: Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat. To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37752,"Chocolate Spice Pizzelle 1 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/4 teaspoon fine salt 3 large eggs, at room temperature 1 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly Cooking spray 6 ounces chopped semisweet chocolate 6 ounces chopped milk chocolate 4 tablespoons unsalted butter Instructions: Whisk the flour, cocoa, baking powder, pie spice and salt together in a large bowl. Whisk the eggs, sugar and melted butter together in a medium bowl until well combined and smooth. Make a well in the center of the flour mixture and pour in the egg mixture. Gradually whisk to make a thick batter, switching to a rubber spatula when the batter is too thick to whisk. Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minutes. Lightly spray the hot surface with cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam come from the iron, 30 to 45 seconds. Open the iron and remove the cookies. Transfer to a wire rack to cool and repeat with remaining batter. Put both chocolates and the butter in a microwave-safe bowl. Cover and microwave in 45 second increments, stirring occasionally, until melted and smooth. Spoon a tablespoon of the filling into the center of half the cookies. Top with another cookie and press to sandwich them together. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 37753,"Chicken Fettuccine Alfredo Kosher salt and freshly ground black pepper 12 ounces fettuccine Olive oil, for tossing 12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter 2 cups heavy cream 2 pinches freshly grated nutmeg 1 1/2 cups freshly grated Parmigiano-Reggiano Instructions: Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil. Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper. Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl. Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm. Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 37754,"Lemon Tart 1 pound, 2 ounces soft, unsalted butter 1 teaspoon vanilla extract 6 ounces confectioners' sugar 1 pound 6 ounces cake flour 1/2 teaspoon salt 12 ounces butter 1 1/2 cups lemon juice 8 eggs 1 pound, 8 ounces sugar Instructions: Crust: In a standing mixer, combine butter, vanilla, confectioners' sugar, cake flour, salt. Wrap and chill dough until manageable. Roll out and transfer into tart pans. Pierce dough with fork and bake in a preheated 375 degree F oven for 10 to 12 minutes or until golden brown. Curd: In a saucepan melt butter and add lemon juice. In a bowl combine eggs and sugar. Add some of the melted butter into egg mixture, then transfer all back to the butter. Cook over medium heat until thickened. Be careful not to overcook. Strain into bowl over an ice bath ? let cool. Pour into cooled baked tart shell. Chill for 5 to 6 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37755,"Guava Empanadas: Empanadas de Guava 1 teaspoon oil 1/4 cup sugar 1 teaspoon salt 2 cups flour 3/4 cup water 8 ounces guava jelly 1/2 cup sliced mango 1 tablespoon mint chiffonade 1 lemon, juiced 1 egg, lightly beaten Instructions: In a mixer with the paddle attachment, mix the flour, sugar, and salt well. Then add oil and water until dough forms. Roll dough out 1/8-thick. With a 3-inch ring, cut out circles of dough. In a bowl mix guava jelly, mango, mint and lemon juice well. Spoon a little guava filling in the center of a circle of dough. Fold over the sides and brush with a little egg wash. Crimp the edges. Repeat process until all dough and filling is used. Fry empanadas in 375 degree oil until golden. Drain on paper towels. Serve with whipping cream. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 37756,"Baked Bolognese 3 tablespoons extra-virgin olive oil 1 1/2 to 2 pounds ground beef 4 large cloves garlic, minced 2 teaspoons dried oregano Couple dashes red chili flakes One 28-ounce can whole peeled tomatoes Sugar Salt and freshly ground black pepper 1/2 stick butter 1 large onion 3 tablespoons all-purpose flour 1/3 cup white wine, optional 1 1/2 cups whole milk, warmed Dash ground nutmeg or ground cinnamon 2 cups grated three-cheese blend, divided 1 pound parcooked rigatoni Instructions: For the tomato sauce: Preheat oven to 350 degrees F. Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes. For the bechamel: In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 37757,"San Francisco Sourdough 2/3 cup (8 ounces) levain proof, recipe follows 1 cup (8 fluid ounces) spring water 1 1/2 cups (8 ounces) organic white flour with germ 1 1/4 cups (6-ounces) 20 percent bran wheat flour Full batch chef, procedure and recipe follows 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water Instructions: Combine the levain and water in a 2-quart clear plastic container with a lid. Break up the levain well with a wooden spoon or squeeze through your fingers until it is broken up. Stir until the levain is partly dissolved and the mixture is slightly frothy. Add the flour and stir with a wooden spoon until very thick and sticky. Scrape down the sides with a rubber spatula. Cover with plastic wrap and put in a moderately warm (74 to 80 degree) place for 24 hours.
Final dough: 2 cups (16 fluid ounces) spring water 5 1/2 to 6 1/2 cups (27 to 32 ounces) organic white flour with germ 1 tablespoon (3/4 ounce) fine sea salt.
Combine the poolish and water in a 6-quart bowl. Break up the poolish well with a wooden spoon and stir until the poolish becomes loose and the mixture slightly frothy. Add 2 cups (10 ounces) of the flour and the salt; stir until well combined. Add just enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a lightly floured surface and knead, adding remaining flour when needed, until dough is firm and smooth, 15 to 17 minutes total. The dough is ready when a little dough 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 largest bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft-free place until doubled in volume.
Deflate the dough by pushing down in the center and pulling up the sides. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft-free place for 30 minutes.
Transfer the dough to a lightly floured board and knead briefly. Shape into a tight ball. Cover with a clean damp towel or plastic wrap, and put in a moderately warm (74 to 80 degree) draft-free place for 30 minutes.
Divide the dough into 2 equal portions. Flatten each with the heel of your hand on a lightly floured board. The dough may be very soft and loose at this point. Shape into 12-inch-long torpedoes. You may also choose to shape the dough into rounds.
Place the torpedoes, seam side up in a well-floured couche*. Cover with a clean damp towel or plastic wrap. Put in a moderately warm (74 to 80 degrees) draft-free place until increased in volume about 1 1/2 times, or until a slight indentation remains when the dough is pressed with a fingertip. Place rounds on a cornmeal-dusted surface to rise.
Preheat the oven and baking stone 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 roll one loaf from the couche onto a lightly floured peel so that it sits seam side down. Using a very sharp, serrated knife or a single-edged razor blade, score the loaf by making quick shallow cuts 1/4 to 1/2-inch deep along the surface. Using the peel, slide the loaf onto the hearth. Quickly repeat the process with the second loaf. Quickly spray the inner walls and floor of the oven with cold water form 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 15 minutes. Reduce heat to 425 degrees and bake until loaves are a rich caramel color and the crust is firm, 15 to 20 minutes. To test 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 a wire rack.
Add the flour directly into the container with the full batch of room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly, and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.
The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. This recipe yields 18 ounces of levain. Day 1: Combine the flour and water in a tall 2 to 3-quart clear plastic container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid and let stand in a moderate (about 70 degree) place for 24 hours.
Day 2: 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water.
The chef should have almost doubled in volume. You will see tiny bubbles on the surface, and you might notice a slight musty smell. Add the flour and water to the mixture and stir vigorously to distribute the fresh ingredients and add fresh oxygen to the chef. The texture will still be like a soft dough. You may add a little more flour or water to make this texture, if necessary. Scrape down the sides, cover and place in a moderate (70 degree) draft-free place for 24 hours.
Day 3: 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water.
It will have almost doubled in volume and be quite bubbly. Add the flour and water, and stir well to make a thick batter. (You may have to add a little more water if your flour's absorption level is high). With a marker pen, mark the level of the chef on the side of the container. Scrape down the sides, cover tightly, and let stand in a moderate (70 degree) draft-free place for 24 hours.
It should now be loose in texture, like a pancake batter. It will have doubled in volume from the last addition of flour and water. The chef may rise and fall, but as long as it doubles at some point during this last period, it's fine. You now have a fully ripe chef ready to transform into a levain. If you don't want to make the levain immediately, the chef can be refrigerated for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37758,"Cassoulet 1 whole goose leg (leg and thigh) Mixed herbs Coarse salt Goose fat 6 ounces pork rind 1/2 pound pancetta 1 pig's foot 1/2 pound garlic sausage 2 pounds dried white beans, such as Great Northern, soaked overnight or blanched & soaked 2 carrots 1 onion 2 garlic cloves Bouquet garni Salt 2 onions, chopped 2 carrots, chopped 1 lamb shoulder, cut into large pieces, but not boned Salt 2 tablespoons flour 1 cup dry white wine 3 garlic cloves Mixed herbs 16 ounces canned tomatoes 2 garlic cloves Bread crumbs Instructions: Sprinkle goose leg with herbs and salt. Let marinate, refrigerated, overnight. Next day, pat dry and combine with melted rendered goose fat. Simmer until tender. Reserve goose and fat. In a large pan cover pork rind, pancetta and pig's foot with cold water, bring to a boil and simmer 3 minutes. Drain and rinse meats. Combine blanched meats in a large earthenware casserole with beans, carrots, onion, garlic, bouquet garni and garlic sausage, pricked several times. Add enough water to cover by 2 inches and slowly bring to a boil. Cook, covered, at a bare simmer over very low heat. After 30 minutes, remove sausage and pancetta; when cool enough to handle, slice sausage and dice pancetta. Continue to cook beans for 2 hours or until very tender. Add salt in last 10 minutes of cooking time. Discard carrots, onion and bouquet garni. Drain beans, reserving liquid. Remove large bones from pig's foot and cut into 4 pieces. Cut pork rind into 1-inch squares. Make lamb stew: In a deep saute pan cook onions and carrots in reserved goose fat for 15 minutes or until golden and transfer to a plate. Add lamb and brown on all sides. Return vegetables to pan, season with salt and sprinkle with flour. Cook, turning lamb, until flour is cooked. Add wine, garlic and herbs. Adds tomatoes and enough of the reserved bean cooking liquid to cover. Cook over very low heat for 11/2 hours, skimming occasionally. Remove meat and carrots to a plate and strain sauce into a saucepan. Simmer sauce for 15 minutes until concentrated and flavorful. To assemble: Preheat oven to 400 degrees F. Rub bottom and sides of a medium-deep earthenware oven dish with garlic cloves. Layer pork rind and goose, cut into two pieces, and top with 1/3 of beans. Layer pig's foot, lamb and carrots and top with 1/3 of beans. Layer sausage and pancetta and top with remaining beans. Sprinkle with some bread crumbs and ladle enough lamb sauce over top of mixture for liquid to rise to surface of beans. Dust with more bread crumbs and sprinkle with several tablespoons melted goose fat. Bake until heated through and surface begins to bubble. Reduce heat to 350 degrees F or lower, so casserole bubbles gently and bake about 2 hours. After first 20 minutes, baste surface first with lamb sauce, then with bean liquid. Continue basting every 20 minutes, until top forms a golden-crisp gratin crust. Break surface all over with a spoon so that part becomes submerged and rest is moistened by sauce. Break crust at least 3 times. However, if you run out of basting liquids, it is better to stop baking than to risk dish becoming too dry. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 37759,"Roasted Salmon Nicoise Platter 4 lemons, zested and juiced 1/4 cup olive oil 1/4 cup Dijon mustard 4 garlic cloves, minced Kosher salt and freshly ground black pepper 6 pounds skin-on fresh salmon fillets 3 pounds small Yukon gold potatoes 1 1/2 pounds haricots verts, stems removed 3 pounds ripe tomatoes, cut into wedges (6 small tomatoes) 12 hard-cooked eggs, peeled and cut in 1/2 1 bunch watercress or arugula 1/2 pound large green olives, pitted 1 can anchovies, optional 1/4 cup champagne vinegar 1 teaspoon Dijon mustard 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil Instructions: Preheat the oven to 500 degrees F. For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside. Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes. Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside. Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces. Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside. For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside. Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37760,"Skillet Roasted Pork Chops with Spring Vegetables and Mustard Sauce 1 cup radishes, cut in half through the stem 1/2 cup shelled English peas 1/2 cup snow peas 2 bone-in pork chops (8 to 10 ounces each), brought to room temperature
2 teaspoons ground coriander 2 teaspoons ground cumin Kosher salt and freshly cracked black pepper
2 tablespoons canola oil
4 cloves garlic, smashed 3 sprigs fresh tarragon
5 tablespoons unsalted butter
1/3 cup finely chopped leeks
1/2 cup white wine
1 cup chicken stock
1 tablespoon whole-grain mustard
2 tablespoons champagne vinegar
2 tablespoons chopped fresh dill
Instructions: Preheat the oven to 200 degrees F. Bring a pot of water to a boil. Prepare an ice water bath. In batches by type, blanch the radishes, English peas and snow peas in the boiling water for 1 minute per batch. Transfer each batch to the ice water to stop the cooking process, then transfer to a colander to drain. Cut the snow peas into julienne strips. Transfer the blanched vegetables to a bowl and set aside. Heat a cast-iron pan over medium-high heat. Season the pork chops with the coriander, cumin and some salt and pepper. Add the oil to the pan and heat until smoking. Add the pork chops, reduce the heat to medium and cook until caramelized on one side, about 3 minutes. Flip the chops and cook until caramelized on the other side, another 3 minutes. Reduce the heat to low and add the garlic, tarragon and 3 tablespoons of the butter. Cook, basting the pork with the butter (be careful not to burn the butter, though it will brown lightly), until the pork reaches an internal temperature of 135 degrees F for medium, about 4 minutes. Transfer the chops to a baking sheet and keep warm in the oven while you make the sauce and finish the vegetables. Drain off half of the butter, add the leeks and saute until softened, 3 to 4 minutes. Add the white wine and cook, scraping up the brown bits from the bottom of the pan. Stir in the chicken stock and mustard and cook for a few minutes until slightly reduced. Add the remaining 2 tablespoons butter to form a pan sauce and season with the champagne vinegar. Add the reserved vegetables to warm in the sauce while it simmers to reduce, about 5 minutes. Add salt and pepper as necessary. Serve the vegetables and sauce with the pork and garnish with dill. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 37761,"Chorizo and Polenta Lasagna 1 quart low-sodium chicken stock 1 1/4 cups quick-cooking polenta Kosher salt 2 tablespoons unsalted butter, melted 1 tablespoon extra-virgin olive oil 1 small onion, diced 1 pound ground pork 2 tablespoons paprika 1 tablespoon granulated garlic 1 tablespoon onion powder 1 teaspoon chili powder 1 teaspoon ground cumin Kosher salt and freshly cracked pepper 2 tablespoons red wine vinegar 4 cloves garlic, minced 1 14-ounce can diced fire-roasted tomatoes 1 bunch Swiss chard 1 tablespoon extra-virgin olive oil, plus more for the pan 1 clove garlic, minced Kosher salt and freshly cracked pepper 1/2 cup grated fontina cheese 1/2 cup grated mozzarella cheese Instructions: Make the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with 1/2 teaspoon salt; cover and cook over medium heat, 5 to 6 minutes. Finish by folding in the melted butter. Keep warm. Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat. Add the onion and cook, stirring, until almost translucent, about 10 minutes. Add the ground pork and brown 4 to 5 minutes, breaking it up with a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1 more minute to toast the spices, then add the vinegar, minced garlic and tomatoes. Simmer until the sauce is thickened and reduced, about 15 minutes. Taste and season once more with salt and pepper. Keep warm. Make the lasagna: Wash, drain and finely slice the chard. Heat the olive oil and garlic in a large skillet over medium-high heat; add the chard and saute 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture. Preheat the oven to 350 degrees F. Lightly oil a 9-inch-oval or 8-inch-square flameproof baking dish. Pour half of the polenta in the dish and spread out evenly. Top with half of the chorizo sauce and all of the chard. Sprinkle with half of each cheese. Top evenly with the remaining polenta, then the remaining chorizo sauce and finally the remaining cheese. Cover with aluminum foil, place the dish on a sheet tray and bake 30 minutes. Turn on the broiler. Remove the foil and broil until the cheese is golden and bubbly, about 3 more minutes. Let sit for 25 minutes before serving. ","[Sangiovese, Tempranillo, Garnacha, Barbera]" 37762,"Chicken Soup Knishes with Creamy Gravy 2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 teaspoon baking powder 1 teaspoon kosher salt 6 tablespoons schmaltz, melted and cooled, or neutral oil, such as vegetable oil (see Cook's Note) 1 teaspoon distilled white vinegar 2 pounds skin-on, bone-in chicken thighs 3 cups low-sodium chicken broth 4 garlic cloves 2 large carrots, cut into large chunks 1 large onion, chopped 1 parsnip, cut into large chunks 1 bay leaf 1/3 cup fresh parsley leaves, chopped 2 tablespoons chopped fresh thyme leaves (from about 24 sprigs) Kosher salt and freshly ground black pepper 1/2 cup plain breadcrumbs Nonstick cooking spray, optional 1 large egg 6 tablespoons schmaltz, melted and cooled, or neutral oil, such as vegetable oil (see Cook's Note) 6 tablespoons all-purpose flour Instructions: For the pastry: Whisk together the flour, baking powder and salt in the bowl of a stand mixer. Add the schmaltz, vinegar and 1/2 cup water and stir into a shaggy ball with a spoon or large rubber spatula. (It's OK if some of the flour remains dry at the bottom of the bowl; the dough will come together during kneading.) Attach the dough hook to the mixer and knead on medium speed until the dough is smooth and elastic, about 8 minutes. Dump out the dough onto a lightly floured surface and knead it into a uniform ball, about 30 seconds. Wrap the dough in plastic wrap and chill for at least 30 minutes while making the filling. (The dough can be made and refrigerated up to 1 day ahead.) For the filling: Combine the chicken thighs, chicken broth, garlic, carrots, onion, parsnip, bay leaf, half the parsley, half the thyme and 2 teaspoons salt in a wide shallow pot and bring to a simmer over medium-high heat. Cover the pot, and simmer gently over low heat until the chicken is very soft and tender, about 1 hour 30 minutes. Transfer the chicken to a plate and set aside until cool enough to handle, about 10 minutes. Use a slotted spoon to remove the vegetables to a second large plate. Place a strainer over a large bowl and strain the broth; reserve for the gravy. Transfer the strainer over a plate to catch any drips and set the vegetables and the broth aside. Wipe out the pot and set it back on the stove off the heat. Transfer the vegetables to a large bowl and discard the bay leaf. Mash the vegetables with the back of a fork. Pick the chicken meat, discarding the skin and bones. Chop the chicken meat finely and add to the vegetable mixture. Stir in the breadcrumbs and the remaining parsley and thyme. Season generously with salt and pepper. (The filling can be made up to 1 day ahead, but the knishes need to be formed and baked on the same day.) To form the knishes: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment or spray lightly with nonstick cooking spray and set the pans aside. Beat the egg with one tablespoon water in a small bowl and set aside. Divide the dough in half: Use your hands to roll 1 of the dough halves into a 6-inch-long log on a lightly floured surface, then use a rolling pin to roll the log out into a 16-by-12-inch rectangle. The dough will be very thin. Square off the sides, if necessary, to prevent the end pieces from being too thick and uneven. Position the dough so that the long edges are parallel with the edge of the counter. Shape half of the filling into a 2-by-16-inch log. Transfer the filling on top of the dough, 1 inch in from the bottom edge. Gently stretch the dough up and around the filling. (It's ok if the dough tears a little as at this stage as it will be hidden as the dough is rolled up.) Then continue rolling up the filling in the dough into a long log. Score the log in 2-inch intervals and then cut the log into 8 segments. Working with one segment at a time, turn the piece so one of the cut sides is up and pinch and smooth the top until sealed. Turn over so the other cut side is facing up, and pinch and smooth that side until sealed as well. Place the formed knish with a sealed side down on one of the prepared baking sheets and then gently press down to flatten it slightly. Repeat the process with the remaining segments, pastry and filling until all the knishes have been formed. (See Cook's Note.) Arrange the knishes about 1 inch apart on the baking sheets. Lightly brush the tops and sides with the reserved egg wash. Bake, rotating the pans halfway through, until the knishes are golden brown, 45 to 50 minutes. Cool at least 10 minutes before serving. The knishes can be served hot, warm or at room temperature. For the gravy: While the knishes are baking, melt the schmaltz in a large saucepan over medium-high heat. Add the flour and cook, whisking, until the flour smells toasty but has no color, about 1 minute. Whisk in the reserved chicken broth and cook, whisking constantly and being sure to get the flour in the corners and sides of the pan, until the mixture begins to thicken, about 1 minute. Simmer the sauce over medium heat, whisking occasionally and running the whisk around the sides and into the corners of the pan to prevent clumping, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. Season lightly with salt, if needed. Serve the warm gravy with the knishes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37763,"Orange Flower Cupcakes 1 1/3 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature 1 cup granulated sugar 1/2 vanilla bean, split and scraped 2 large eggs
2 teaspoons vanilla extract
1/2 cup milk
1 1/2 sticks unsalted butter, at room temperature 3 cups confectioners' sugar 2 tablespoons milk
2 teaspoons vanilla extract 6 small mandarins, peeled and segments separated 12 raspberries 1/4 cup apricot jelly Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, granulated sugar and vanilla bean seeds together with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until blended, then beat in the vanilla extract. Reduce the mixer speed to low and beat in half the flour mixture, followed by the milk and then the remaining flour mixture until smooth. Divide the batter among the prepared muffin cups and bake until the tops are lightly browned and spring back when pressed, about 25 minutes. Cool in the pans for a few minutes, then transfer to a wire rack to cool completely.
For the frosting: Beat the butter and confectioners' sugar together in a large bowl using an electric mixer on medium speed until smooth. Increase the speed to medium-high and beat until fluffy, 2 to 3 minutes more. Beat in the milk and vanilla extract until smooth and creamy. Transfer to a piping bag with a plain round tip (about 3/8-inch). Frost each cupcake evenly and top with a circle of overlapping mandarin segments that touch in the middle and curve in the same direction. Place a raspberry in each center. Combine the jelly with 1 tablespoon water in a microwave-safe bowl and heat in the microwave until warm but not hot, about 30 seconds. Using a pastry brush, lightly coat the mandarin and raspberries with the jelly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37764,"Pumpkin Pecan Muffins 1 1/2 cups all-purpose flour 1 tsp. baking soda 2 tsp. pumpkin pie spice 1/4 tsp. salt 1 cup granulated sugar 1/4 cup light brown sugar, packed 1 cup canned pumpkin puree 1/2 cup buttermilk 1/4 cup STAR Extra Light Olive Oil plus more for oiling muffin pan 1 egg 3/4 cup chopped pecans Instructions: Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt. In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended. Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 37765,"Chocolate-Chocolate Chunk Shortbread Cookies 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1 1/2 sticks unsalted butter, diced, room temperature 1 cup sugar 2 large egg yolks 2 teaspoons vanilla extract 3/4 teaspoon almond extract 2 cups chopped chocolate, combination of milk, dark and white Instructions: Preheat oven to 375 degrees F. In a small bowl, whisk together flour, cocoa, and salt. In a large mixer, cream butter and sugar until light and fluffy. Add the egg yolks and both extracts and mix until well incorporated. Add flour mixture and process until dough comes together, about 1 minute. Transfer dough to a larger bowl and mix in chopped chocolates with a spoon or hands. Using a 2-ounce ice cream scoop, scoop rounded dough balls onto parchment-lined cookie sheets. Bake cookies until almost firm to touch, about 18 minutes. Cool on racks. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 37766,"Un-Stuffed Cabbage Soup 2 pounds ground meat (or your favorite blend of veal, pork and beef) 1 cup uncooked rice
1 tablespoon salt 1 teaspoon freshly ground black pepper 1/4 teaspoon ground cumin 1/2 medium onion, minced 2 tablespoons minced garlic (about 3 cloves) 2 tablespoons olive oil 1 cup coarsely minced onion 1 cup thinly sliced carrots 1 cup tomato paste 1/2 cup brown sugar 1/2 cup ketchup
One 28-ounce can whole peeled tomatoes with juice
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 medium cabbage 1 bay leaf 1/2 cup fresh lemon juice 1/2 cup golden raisins Sour cream and fresh dill, for garnish Instructions: For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and onions. Form into 1-inch balls and set aside while you make the soup.
For the soup: In a 6-quart pot, sweat the garlic in the olive oil until white in color. Add the onions and sweat until translucent. Then add 1 1/2 cups water, the carrots, tomato paste, brown sugar, ketchup and whole tomatoes with juice. Season with salt and pepper and simmer at a lively bubble for 10 minutes. Crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes.
Working in batches, transfer the soup to a blender and blend until smooth but not pureed. Return the soup to the pot. Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons. Add the cabbage to the soup and stir to incorporate. Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency. Add the meatballs and simmer for 25 minutes. Add the lemon juice and raisins 10 minutes before serving.
Ladle the soup into bowls and garnish with sour cream and dill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 37767,"Ham-Taleggio Grilled Cheese 3 tablespoons unsalted butter 1 tablespoon olive oil 2 onions, thinly sliced 8 thin slices white bread 10 ounces taleggio cheese, rind removed, sliced 8 ounces thinly sliced ham 1 green apple, thinly sliced Instructions: Melt 1 tablespoon butter with the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. (For a shortcut, use onion marmalade in place of the caramelized onions.) Lay out 4 slices of bread. Top with half the cheese, then half the ham. Layer the caramelized onions, apple slices and the remaining ham and cheese on top, then the remaining bread slices. Wipe out the skillet; melt 1 tablespoon butter over medium-low heat. Add 2 sandwiches and cook, pressing gently with a spatula, until the bottom is golden and the cheese begins to melt, about 4 minutes. Flip and cook until golden, about 4 more minutes. Repeat with the remaining butter and sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37768,"Dead Man over Worms (Meatloaf over Spaghetti Noodles) 3 eggs 2/3 cup milk 2 slices French bread torn into pieces 1 cup oatmeal 1/2 cup grated carrot 1/2 cup finely chopped onion 1 cup shredded Cheddar 1 tablespoon chopped fresh Italian parsley leaves 1 teaspoon salt 1 teaspoon bouquet garni 1/2 teaspoon black pepper 2 pounds lean ground beef 1 pound mild Italian sausage 1(16 ounce) package spaghetti noodles 1 cup tomato ketchup 1 cup packed brown sugar 2 teaspoon prepared mustard 1/4 cup maple syrup Instructions: Preheat the oven to 350 degrees F. In a large bowl, beat the eggs. Add milk, bread, and oatmeal. Stir in carrots, onions, cheese, herbs, and seasonings. Add beef and sausage and mix well. In a shallow baking dish, shape beef mixture into the shape of a body. Round ball for head, oval shape for body, mounding up for tummy. Shape arms and place next to body. Shape legs and place next to each other, not apart. Smooth meatloaf so the \seams\ are not apparent. Bake for 45 minutes, until meat is cooked through. While baking combine topping ingredients. Cook spaghetti noodles, according to package directions, rinse and set aside. After 45 minutes, spoon half of the topping over the meatloaf. Return to the oven and continue baking for an additional 30 minutes. Remove from oven and let stand for 10 minutes. Put spaghetti noodles on tray, carefully place meatloaf on top of spaghetti noodles. Pour remaining sauce on top of noodles. To serve, place a knife in the \heart\ of the meatloaf and be ready for everyone to \cut-up!
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 37769,"Lemon Meringue Pie 2 cups all-purpose flour, plus more for dusting 9 tablespoons cold butter, cut into cubes
2 tablespoons sugar
Large pinch salt
2 egg yolks
1 to 4 tablespoons light cream or milk, as needed
6 large eggs plus 6 egg yolks 1 1/2 cups sugar
Zest from 3 lemons plus 1 cup lemon juice, strained 2 sticks (1 cup) unsalted butter 8 large egg whites, at room temperature 1 3/4 cups sugar
2 teaspoons vanilla extract
Instructions: For the pie crust: Put the flour and butter in a food processor and pulse until it has the texture of breadcrumbs. If using your hands, rub the butter and flour together until the mixture resembles wet sand. Add the sugar, salt and egg yolks, and stir together with a knife. Press the mixture together into a ball. If the pastry feels very dry, add the cream, bit by bit, until it comes together. Press the dough into a disc, wrap in plastic wrap and put it in the refrigerator to rest for 30 minutes. For the lemon curd: Meanwhile, in a large, heat-proof bowl, whisk the eggs with the yolks and sugar until the mixture is light and yellow. Place the bowl over a pot of simmering water and whisk in the lemon juice. Cook, stirring constantly, until very thick, 15 to 20 minutes. Remove from the heat and stir in the lemon zest and butter until melted and mixed in. Transfer to a bowl, let cool completely, and then refrigerate with a piece of plastic wrap pressed directly on the surface. Blind bake the crust: Roll the dough out on a lightly floured work surface to about 1/4-inch thick; fit into a 9-inch pie dish and crimp the edges. Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans and continue baking until completely golden and crisp looking, another 10 minutes. If the edges brown before the center cooks, cover them with some foil. Let cool completely. At least 3 hours before you are ready to serve, add the lemon curd to the pie shell and refrigerate. When you are ready to serve, make the meringue. For the meringue: Put the egg whites and sugar into a large bowl set over a double boiler. Whisk constantly until the sugar melts and the mixture is very thin and warm. Pour the egg white mixture into the bowl of a stand mixer fitted with the whisk attachment and add the vanilla. Beat on high speed until stiff peaks form, about 5 minutes. Turn the speed to low and continue to beat until cool, about 10 minutes. Top the pie with the meringue by either piping with a pastry bag or spreading with an offset spatula to form peaks. Use a pastry torch to brown the meringue and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37770,"Countdown #3 Scallion Pancakes with Crispy Turkey and Cranberry Hoisin Sauce 1 (8-count) package refrigerator biscuits (recommended: Pillsbury Grands) 8 scallions, sliced, some reserved for garnish 3 teaspoons sesame oil, divided Flour, for dusting 1 cup canola oil plus 2 tablespoons 4 cups leftover cooked turkey, shredded 2 tablespoons soy sauce 1/2 cup cranberry sauce 1 cup hoisin sauce, divided 1 cup julienned cucumber Instructions: Preheat the oven to 200 degrees F.
Remove the biscuits from the tube. Flatten out each one slightly. Place 1 teaspoon of sliced scallion into the center of the biscuit and drizzle with 1/4 teaspoon of sesame oil. Wrap the edges of the biscuit around the scallions and roll into a ball. Repeat with remaining biscuits. On a clean, floured work surface, roll out each biscuit ball into a round about 1/8-inch thick.
Heat 2 tablespoons of canola oil in a large, nonstick skillet over medium heat. Add a rolled out pancake and fry until crispy, about 3 minutes per side. Once cooked, place in the oven to keep warm. Repeat with the remaining pancakes and canola oil.
Meanwhile, in a separate skillet, heat 2 tablespoons of canola oil over medium heat. Add the turkey and soy sauce and cook until heated through. Turn off the heat and add the remaining teaspoon of sesame oil.
In a mini-food processor, combine the cranberry sauce and 1/2 cup hoisin sauce and blend until smooth.
To assemble: Drizzle 1 tablespoon of the remaining hoisin sauce onto a scallion pancake. Top with some cucumber, scallions, and some of the cooked turkey. Drizzle with 1 tablespoon of the cranberry-hoisin sauce. Repeat with remaining ingredients. Serve and enjoy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 37771,"Lemon Pudding Pound Cake Nonstick cooking spray, for the pan 3 cups all-purpose flour One 3.4-ounce package instant lemon pudding mix 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, at room temperature 1/3 cup vegetable oil 2 1/4 cups granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 2 tablespoons lemon zest 2 tablespoons fresh lemon juice 1 cup whole milk 1 cup confectioners' sugar, plus more as needed Juice of 1 small lemon (1 1/2 tablespoons) 2 teaspoons pure vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan. Whisk together the flour, pudding mix, baking soda and salt in a medium bowl. Set aside. Beat the butter, oil and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment at medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, 4 to 6 minutes. Reduce the speed to low and add the eggs, one at a time, beating until the yellow disappears after each addition. Beat in the vanilla extract, lemon zest and lemon juice just until combined. Beat in the flour mixture alternately with the milk in 3 additions, beginning and ending with the flour mixture. Beat just until the ingredients are combined. Scrape the batter evenly into the prepared Bundt pan and bake until the cake is golden brown and a toothpick inserted in the center comes out mostly clean with only a couple of moist crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake and invert onto a cooling rack to cool completely, about 45 minutes. Meanwhile, make the lemon drizzle: Whisk together the confectioners' sugar, lemon juice and vanilla until thick. (If it\u2019s too runny, add a little more confectioners' sugar.) After the cake is cooled, pour the lemon drizzle over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37772,"Sunny's Homemade Ketchup 3 pounds Roma tomatoes, quartered (10 to 12 tomatoes) 1 cup sugar
1/4 cup light corn syrup
2 tablespoons apple cider vinegar, plus more if needed
1/2 teaspoon ground allspice
1/4 teaspoon whole black peppercorns
4 cloves garlic, smashed
1 medium red onion, quartered
One 4-inch cinnamon stick One 1-inch piece fresh ginger, peeled and grated
1 star anise pod Kosher salt
Instructions: Place the tomatoes, sugar, corn syrup, vinegar, allspice, peppercorns, garlic, onions, cinnamon stick, ginger, star anise and a pinch salt in a stockpot set over medium heat. Bring to a boil, and then lower to a light simmer. Use a potato masher or wooden spoon to mash down and break up the tomatoes as the mixture heats up. Cover and simmer over low heat for 45 minutes, stirring occasionally. Uncover and cook to evaporate and thicken the sauce while stirring occasionally, 45 minutes more. Remove and discard the cinnamon stick and star anise pod. Using an immersion blender or a stand blender, blend until smooth. Pour into an airtight container and refrigerate until cool, overnight. Taste and, if needed, add 1/2 teaspoon vinegar at a time to balance the sweetness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37773,"Celery and Parmesan Salad 1/2 cup good olive oil 2 teaspoons grated lemon zest 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (3 lemons) 2 tablespoons minced shallots 1 teaspoon celery seed 1/2 teaspoon celery salt 1/2 teaspoon anchovy paste Kosher salt and freshly ground black pepper 5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks) 4-ounce chunk aged Parmesan cheese 2/3 cup toasted walnuts, coarsely chopped Whole flat-leaf parsley leaves Instructions: At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/2 teaspoon of salt. (Even though these ingredients are in the dressing, believe me-this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt, and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 37774,"Frozen Mint Hot Chocolate 10 ounces store-bought cold brew coffee One 13.5-ounce can full-fat coconut milk, refrigerated 1/4 cup (20 grams) unsweetened cocoa powder 1/3 cup granulated sugar 1/4 cup fresh mint leaves, plus mint sprigs, for topping Shaved chocolate, for topping Instructions: Pour the cold brew into 2 ice cube trays and freeze until solid, at least 4 hours. Open the can of cold coconut milk. Remove 1/2 cup of the congealed coconut fat floating at the top of the can into a medium mixing bowl. Using a hand mixer, beat the coconut cream to stiff peaks. Refrigerate while you make the \u201chot\u201d chocolate. In the carafe of a high-speed blender, pour the remaining coconut milk. Add the cocoa powder, sugar, mint leaves and coffee ice cubes. Blend on high until thick and smooth. Pour into four 6-ounce glasses and top with the whipped coconut cream, shaved chocolate and a mint sprig. Serve immediately with a straw. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 37775,"Oreo-Stuffed Ice Cream Sandwiches Nonstick cooking spray, for the baking sheet 24 chocolate sandwich cookies, such as Oreos Two 16.5-ounce packages chocolate chip cookie dough, at room temperature One 18.3-ounce box brownie mix (plus required ingredients) 24 vanilla sandwich cookies, such as Golden Oreos 4 cups (1 quart) vanilla ice cream, softened Instructions: Preheat the oven to 375 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least two sides. Coat with cooking spray. Arrange the chocolate sandwich cookies on half of the baking sheet in 6 rows, with 4 cookies per row. Cover the chocolate sandwich cookies with the cookie dough: pressing and spreading the dough into and over the cookies to make one giant chocolate chip cookie that covers half of the baking sheet.
Prepare the brownie batter according to package directions. Pour the batter into the empty half of the pan. Arrange the vanilla sandwich cookies on top of the brownie batter in 6 rows, with 4 cookies per row Press the cookies into the batter.
Bake until a toothpick inserted in the center of the chocolate chip cookie portion and brownie portion comes out with just a few crumbs, 20 to 23 minutes. Let cool completely in the pan on a cooling rack, about 2 hours. Freeze to firm up, about 30 minutes.
Use the foil overhang as handles and lift the giant cookie out of the baking sheet and carefully flip it over onto a cutting board, making sure it does not bend or crack. Peel away the foil from the bottom. Line the baking sheet with plastic wrap.
Using a warm serrated knife, trim the rough edges of the giant cookie so it is an even rectangle (about 12-by-16-inches). Cut it in half crosswise so you have one brownie half and one chocolate chip cookie half (each 8-by-12-inches). Lay the chocolate chip cookie piece on the prepared baking sheet so the chocolate sandwich cookies are facing up. Working quickly, spread the ice cream across the cookie all the way to the edges. Smooth out the top and sides. Place the brownie half, with the chocolate cookies facing down, on top of the ice cream and gently press to adhere. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape and freeze until hardened, at least 6 hours and up to overnight. Use a warm serrated knife to cut into 24 ice cream sandwiches.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37776,"Cheesy Broccoli Puffs One 10.8-ounce bag frozen broccoli florets 1 1/2 cups shredded mozzarella (about 6 ounces)
1 cup crumbled feta (about 6 ounces)
1 cup part-skim ricotta
1/4 cup fresh dill, chopped
2 tablespoons chopped chives
1/4 teaspoon crushed red pepper flakes
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1 large egg
3 sheets frozen puff pastry (from one-and-a-half 17.3-ounce packages), thawed
All-purpose flour, for dusting, optional
1 tablespoon sesame seeds Instructions: Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats. Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37777,"Chocolate Truffle-tini 1/2 cup dark creme de cocoa, chilled 1/4 cup chocolate liqueur, chilled, such as Godiva 1/4 cup whipped cream vodka, chilled, such as Smirnoff Splash chocolate milk 2 chocolate truffles, for garnish Instructions: Combine the creme de cocoa, liqueur, vodka and chocolate milk in a pitcher. Pour into glasses. Score the bottom of each truffle about 1/4-inch deep with a hot knife. Place a truffle on the side of each glass to garnish and serve. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 37778,"Chai's Big Bite Cocktail 2 ounces coffee liquor 2 ounces Irish cream 1-ounce vanilla vodka 8 ounces Chai-tea concentrate (recommended: Oregon Chai Brand) 6 ounces milk or half-and-half Shaved chocolate, for garnish Freshly grated nutmeg, for garnish Fresh mint sprig, for garnish Instructions: Fill blender with ice, pour in all ingredients, and blend thoroughly. Pour into a tall iced tea glass Garnish with shaved chocolate and fresh nutmeg and a mint sprig. ","[Riesling, Gewrztraminer, Moscato, Pinot Grigio]" 37779,"King Cake 4 tablespoons (1/2 stick) unsalted butter 1 cup whole milk
1/4 cup water
3 cups all-purpose flour, plus extra bench flour
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Two 1/4-ounce packets active dry yeast
1/2 cup packed light brown sugar
1 teaspoon grated orange zest (1 orange)
2 egg yolks
2 teaspoons canola oil 8 ounces cream cheese, at room temperature 3/4 cup confectioners' sugar
2 teaspoons freshly squeezed orange juice
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1 small plastic baby (for hiding in the cake) or 1 whole pecan
3 cups confectioners' sugar 3 tablespoons whole milk
1 tablespoon freshly squeezed orange juice
1/4 cup yellow sanding sugar
1/4 cup green sanding sugar
1/4 cup purple sanding sugar
Instructions: For the dough: Melt the butter in a small saucepan over low heat. Remove from the heat and pour in the milk and water. The mixture should be just warm to the touch, about 110 degrees F; let cool or heat over low heat as needed. Stir in the yeast and let stand for 5 minutes, until bubbles come to the surface. In a large bowl, whisk together the flour, salt, cinnamon and nutmeg. In a small bowl, stir together the brown sugar, orange zest and egg yolks. Whisk in the yeast mixture. Add the liquid mixture to the dry ingredients; fold with a rubber spatula until all the flour is incorporated and a slightly sticky dough forms. Turn the dough out onto a floured work surface and sprinkle the top with flour. Knead for 2 to 3 minutes, until the dough becomes smooth and no longer sticks to the work surface. Lightly grease a medium bowl with the canola oil and add the dough, turning to coat. Cover the bowl and let proof in a warm place until doubled in size, about 1 hour. For the filling: Add the cream cheese, confectioners' sugar, orange juice, cinnamon, salt and nutmeg to a medium bowl. Mix with a hand-held mixer or rubber spatula until completely combined and smooth. Set aside. Bake the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment. Remove the proofed dough to a lightly floured work surface and roll into an 8-by-28-inch rectangle, about 1/4-inch thick. Spread evenly with the cream cheese filling, leaving a 2-inch border. Add the plastic baby to the filling, and then roll the dough into a 28-inch log. With the log seam-side down, bring both ends together to form a circle. Lightly brush the inside of one end with water and insert the other end inside to close the circle. Brush the seam lightly with water and pinch to seal. Place the dough onto the prepared baking sheet, making sure to form it back into a circle--it should be approximately 10-inches in diameter. Using a paring knife, make six 2- to 3-inch diagonal slits in the top of the dough (to act as vents during baking). Let the dough rise an additional 30 minutes, until puffed up and the vents have opened slightly. Bake the cake for 40 minutes, until the top and bottom have a deep golden-brown crust. The slits may also widen as during baking; that is normal. Remove the cake from oven and let cool for 30 minutes on the baking sheet. For the icing: Whisk together the confectioners' sugar, milk and orange juice until smooth. Spoon the icing over the top of the cooled cake, pushing it to either side. If some icing pools in the center or on the sides, just scoop it up and drizzle it over the cake again; you want to make sure the entire cake is covered in icing. Working quickly, so the icing doesn't set, sprinkle the yellow sanding sugar over a 2-inch section of the cake. Next to that, sprinkle the green sanding sugar, followed by the purple. Continue in this pattern until the entire cake is covered in sanding sugar. Transfer the cake to a cake stand and serve immediately, or hold at room temperature until ready to serve. This cake is best served the same day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37780,"Chicken with Tomato and Apple Balsamic Vinegar 4 chicken halves Salt and freshly ground black pepper 3 tablespoons olive oil 3 tablespoons chopped onion 1 tablespoon minced garlic 1/4 cup white wine 1 cup apple balsamic vinegar or balsamic vinegar 3 cups tomato concasse (skinned, seeded, and diced tomatoes) 3 tablespoons butter 1 bouquet garni (celery, bay leaf, parsley, and leek tied in a bundle) Instructions: Season the chicken with salt and pepper. Heat a large saute pan until very hot. Add oil and when almost smoking, add the chicken and saute until golden brown on all sides. Add the onion and garlic. Cook for 2 minutes. Transfer meat to a plate and keep warm. Deglaze pan with the wine and vinegar. Reduce by half. Add the tomato, butter, and bouquet garni. Bring to a boil and add the chicken. Reduce heat and simmer for 20 minutes or until chicken is cooked. Remove chicken, and with an immersion blender, blend sauce. Place chicken back into the sauce. Rectify seasoning. Bring to a boil and serve. ","[Burgundy, Chianti, Barbera, Tempranillo]" 37781,"Brazilian-Style Truffles One 14-ounce can sweetened condensed milk 2 tablespoons butter, plus more for your hands
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine salt
Mini chocolate chips, for coating Rainbow sprinkles, for coating
Instructions: Combine the condensed milk, butter, cocoa powder, vanilla and salt in a small saucepan. Place over medium heat and bring to a simmer, stirring constantly with a wooden spoon. Reduce the heat to medium-low and continue stirring until the mixture thickens and, when stirred, pulls away from the bottom of the pan, about 8 minutes. Remove from the heat and place the mixture in a bowl. Cover with plastic wrap and refrigerate until chilled all the way through, 2 hours. Lightly butter your hands. Using a tablespoon or small scoop, scoop some of the truffle mixture into your hands and roll into a bite-size ball. Roll the truffle in one of the coatings and place on a plate. Continue with the remaining chocolate. Store the truffles in the refrigerator for up to a week. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 37782,"Everything Bagel Grilled Corn 4 ears corn, husked 1 cup whipped cream cheese
1/4 cup everything bagel spice mix
Instructions: Preheat a grill or grill pan to high heat. Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Using a spatula or butter knife, spread some of cream cheese over each ear of corn, covering the kernels completely. Sprinkle all sides with about a tablespoon of the everything bagel seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37783,"Toasted Israeli Couscous Salad with Grilled Summer Vegetables 1/2 cup balsamic vinegar 1 teaspoon Dijon mustard 2 cloves garlic, coarsely chopped 1 cup olive oil Salt and freshly ground pepper 2 green zucchinis, quartered lengthwise 2 yellow zucchinis, quartered lengthwise 6 spears asparagus, trimmed 12 cherry tomatoes 1 red bell pepper, quartered and seeded 1 yellow bell pepper, quartered and seeded 1/4 cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips) 1/4 cup coarsely chopped flat-leaf parsley 2 tablespoons olive oil 1 pound Israeli couscous 2 cups vegetable stock, heated Hot water, to cover Instructions: In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 37784,"Baked Spaghetti Kosher salt 1 1/2 pounds ground beef chuck Freshly ground black pepper 1 large onion, diced (about 2 cups) 1 red bell pepper, stemmed, seeded and diced (about 1 cup) 4 cloves garlic, finely chopped One 28-ounce can crushed tomatoes One 14.5-ounce can diced tomatoes 2 teaspoons sugar 1/4 teaspoon dried oregano 8 ounces thin spaghetti 8 ounces sharp Cheddar, grated (about 2 cups) 1/4 cup fresh flat-leaf parsley leaves, finely chopped Instructions: Bring a large pot of salted water to a boil. Heat a second large pot over medium-high heat. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes. Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes. Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F. Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar. Bake for 30 minutes. Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37785,"Low Country Boil 3 tablespoons crab boil seasoning, plus more if needed 2 lemons, cut in half
4 pounds new potatoes
2 pounds kielbasa sausage, cut into 2-inch pieces
2 onions, quartered
4 ears corn, cut in half
4 pounds large shrimp, shell on
1 stick (8 tablespoons) unsalted butter, melted
Cornbread, for serving Instructions: Fill a large pot with water, then add the crab boil seasoning (depending on the size of pot, you may need to adjust the seasoning to your taste) and lemons and bring to a boil (this can be done on a grill or indoors). Add the potatoes, kielbasa and onions and cook until the potatoes are tender, about 15 minutes. Add the corn and cook an additional 5 minutes. Add the shrimp and cook until just cooked through, 2 to 3 minutes. Drain and serve immediately with the melted butter and cornbread. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 37786,"Acorn Squash with Raspberry Stuffing 1 large acorn squash 2 teaspoons extra-virgin olive oil 1/4 teaspoon pumpkin pie spice (recommended: McCormick) 1 cup brown ready rice (recommended: Uncle Ben's) 1/4 cup frozen raspberries 1 scallion, finely chopped 1 tablespoon frozen orange juice concentrate 1/4 cup chopped walnuts 1/4 cup light raspberry and walnut vinaigrette Instructions: Preheat oven to 400 degrees F. Cut squash in half and scoop out seeds. Use a pastry brush to brush squash with olive oil and sprinkle with pumpkin pie spice; set aside. In a large mixing bowl, stir to combine remaining ingredients. Fill centers of squash with stuffing mixture. Place in a baking dish and cover with foil. Bake in preheated oven for 45 minutes. Remove foil and continue baking another 15 to 20 minutes or until squash is fork tender. Cut each half acorn squash into half and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 37787,"Strawberry Daiquiri Bites 1 1/4 cups light rum 1/4 cup lime juice 1 quart medium strawberries, with stems 1 cup granulated sugar Instructions: Stir the rum and lime juice together in a large measuring cup. Poke the strawberries all over with a toothpick. Nestle them stem-side up in a 9-by-5-inch loaf pan, wedging them together as much as possible so they stand upright. Pour the rum mixture over the top and refrigerate for at least 6 hours and up to overnight. Drain the rum mixture and save to turn into a beverage (see Cook's Note). Put the sugar on a plate and roll the strawberries in it to coat. Transfer to a serving platter and serve immediately.
","[Sauvignon Blanc, Moscato, Riesling, Cava]" 37788,"Skewered Marinated Swordfish and Cucumber 6 pickling cucumbers, ends trimmed and peeled Salt 2 bunches cilantro, leaves only 3 ounces Achiote paste 1/2 cup freshly squeezed orange juice 1/2 cup freshly squeezed lime juice 8 garlic cloves, roughly chopped 1 1/2 tablespoons black peppercorns 2 pounds skinless Swordfish fillet 2 bunches red chard, stemmed, and cut into large pieces 1/2 cup Lime Olive Oil Dressing, recipe follows 1/2 cup olive oil 2 tablespoons freshly squeezed lime juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions: Cut the cucumbers in half lengthwise and then slice across the width into 1/2-inch half moons. Sprinkle with salt and let sit in a colander for 20 to 30 minutes. Combine the cilantro, Achiote, orange juice, lime juice, garlic and peppercorns in a blender. Puree until smooth. Cut the swordfish into 1 1/2-inch chunks and place in a nonreactive bowl. Pour over the cilantro marinade and let sit 20 to 30 minutes. Preheat the grill or broiler. Grill chard, transfer to a large bowl and toss with lime dressing. Thread alternating swordfish and cucumber chunks on skewers. Grill or broil about 1 1/2 minutes per side. Line a serving platter or plates with the chard. Top with the skewers and serve. Whisk together the olive oil, lime juice, salt and pepper. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 37789,"The Texan 1 pound smoked sausage links One 8-ounce tube crescent roll dough Instructions: Preheat the oven to 360 degrees F. Wrap the sausage links in dough, then pinch to seal. Bake, flipping halfway through, about 14 minutes. ","[Rhone Blends, Zinfandel, Tempranillo]" 37790,"Gingersnap Mango-Lassi Cheesecake Minis Nonstick cooking spray 1 cup finely crushed gingersnap cookies 3 tablespoons melted unsalted butter, divided 3 tablespoons finely chopped crystallized ginger 1 1/3 cups peeled and chopped ripe mango, divided 1/3 cup plain yogurt 3 tablespoons orange blossom honey, divided 1/4 teaspoon ground cardamom 1 teaspoon rum extract 1/4 cup granulated sugar 8 ounces cream cheese, room temperature 2 large eggs 1/4 teaspoon ground cinnamon 1/8 teaspoon curry powder 1 tablespoon fresh lime juice 1/4 cup golden raisins Pinch salt Fresh mint, optional Instructions: Preheat oven to 350 degrees F. Line a standard size 12 cup muffin tin with foil cup liners; spray with cooking spray. In a medium bowl, mix crushed cookies and 2 tablespoons of the melted butter until all crumbs are moist. Evenly divide into muffins tins. Press crumbs until firm. A shot glass works well. Bake for 5 minutes or until just set. Remove and evenly divide crystallized ginger on top of baked crust. Set aside to cool. Leave oven on. Meanwhile, in a blender, put 1/3 cup mango, yogurt, 1 tablespoon honey, cardamom, and rum extract then process until smooth. In a medium bowl, beat the sugar and cream cheese at medium speed until creamy. Stir in mango-yogurt smoothie mixture (lassi), then add the eggs and beat until smooth. Pour cheesecake batter into the baking cups, filling them 3/4 full. Refrigerate any leftover batter. Bake the cheesecakes for 15 minutes, or until they jiggle slightly in the center. Remove from the oven and transfer to the freezer for 15 minutes. Meanwhile, chop remaining 1 cup of mango to the size of raisins. In a medium saucepan, over medium heat, add 1 tablespoon of butter. Stir in cinnamon and curry powder and cook for 1 minute, stirring constantly. Add chopped mango, 2 tablespoons of honey, lime juice, raisins and a pinch of salt. Bring to a boil for 1 minute then reduce heat to low. Cook for 10 minutes. Remove from heat and cool until cheesecakes are ready. Once cheesecakes are cooled, remove the metal liners carefully. Serve 2 cheesecakes per plate. Garnish each cake with warm mango-raisin chutney and fresh mint on the side. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 37791,"Corn Blender Salsa 2 small yellow tomatoes, cored, seeded and chopped 1/4 cup packed fresh cilantro leaves 1 jalapeno, charred under the broiler, seeded and chopped Juice of 1 lime (about 2 tablespoons) Kosher salt 1 cup frozen corn kernels, thawed 1/2 cup chopped scallions Instructions: Combine the tomatoes, cilantro, jalapeno, lime juice and 1 teaspoon salt in a blender. Pulse until the ingredients are broken down but still chunky, scraping down the inside of the carafe with a rubber spatula as necessary. Stir in the corn and scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37792,"Frog Cupcakes 12 yogurt-covered malt balls, halved (for the eyes) 36 mini chocolate chips (for the pupils and the flies) 2 cups vanilla buttercream 16 green gumdrop fruit slices (for the legs) 4 red gumdrop fruit slices (for the tongues) 6 mini marshmallows (for the fly wings) 12 vanilla cupcakes 1/2 cup light-green sanding sugar Instructions: For the eyes: Place the malt balls cut side down on the work surface. Add a mini chocolate chip to each ball by gluing with a little buttercream as a pupil for each eye. Set aside. For the legs: Cut each of the green gumdrop fruit slices horizontally into 3 thinner slices. Cut 3 toes into each leg (snip with scissors). Set aside. For the tongues and flies: Place the red gumdrop fruit slices on the work surface. Cut each horizontally into 3 thinner slices. Cut each slice into a narrow strip to make a tongue. Place a mini chocolate chip at one end of each tongue. Snip tiny wedges of marshmallow with scissors to make little fly wings. Cut the end of each wedge off and glue 1 wedge on each side of the chocolate chip, using the sticky cut side of the marshmallow to adhere. 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. Attach the eyes by pressing gently into the frosting. Push the legs and tongue into the edges of the cupcake. Repeat steps for all cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37793,"Gina's Ghostbuster 3 ounces vodka 1-ounce sour apple schnapps (recommended: Pucker) 1-ounce orange liqueur 1/2 lemon, juiced Apple slices, for garnish Instructions: Add the vodka, sour apple schnapps, orange liqueur and lemon juice to a shaker filled with ice. Shake and strain into martini glasses. Garnish with apple slices and serve. ","[Vodka, Sour Apple Schnapps, Orange Liqueur]" 37794,"Very Berry Dreamboat Parfaits 2 tablespoons (1/2 of a 4-serving box) sugar-free fat-free vanilla instant pudding mix (recommended: Jell-O) 2 tablespoons granulated no-calorie sweetener (recommended: Splenda) 1/4 teaspoon vanilla extract 1/4 cup fat-free milk 1 cup fat-free whipped topping, thawedfrom frozen 1/2 cup fat-free cream cheese, room temperature 1/2 cup raspberries 1/2 cup sliced strawberries Fat-free whipped topping (from an aerosol canister), optional 1 sheet (4 crackers) low-fat graham crackers, lightly crushed Instructions: Combine pudding mix, sweetener, vanilla extract, and milk in a bowl. Stir vigorously until it's smooth and slightly thickened. Mix in whipped topping and cream cheese. Stir thoroughly, until it's completely mixed and smooth. Cover it and refrigerate for at least 20 minutes. Evenly distribute raspberries between 2 parfait glasses (or any midsized glasses). Evenly distribute half of the chilled pudding mixture between the glasses, about 1/4 cup per glass. Repeat layering with strawberries and the remaining half of the pudding mixture. If you like, top each parfait with a squirt of whipped topping. Evenly distribute the crushed graham crackers between the glasses. Enjoy! ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 37795,"Easy Tomato Sauce 1 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced Two 28-ounce cans whole tomatoes, drained, tomatoes chopped 3 tablespoons tomato paste 1 teaspoon dried oregano 1 bay leaf Salt and pepper Instructions: In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 37796,"Gazpacho with Cilantro Oil For the gazpacho: 3 pounds tomatoes, roughly chopped 1/2 large cucumber, peeled and roughly chopped 2 cups cubed day-old Italian or French bread, crusts removed (about 1/3 loaf) 2 cloves garlic 1/4 cup sherry vinegar 1 cup extra-virgin olive oil 1 tablespoon sugar Kosher salt and freshly ground pepper For the toppings: 1 bunch fresh cilantro (about 1 cup leaves) 1/3 cup extra-virgin olive oil 1 lemon, halved Pinch of sugar Kosher salt 1/2 large cucumber, peeled and finely chopped 1 small red Thai cl pepper, finely chopped (seeds removed for less heat) Instructions: Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour. Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, 1/4 cup water, the juice of 1/2 lemon and the sugar and puree until smooth. Season with salt. Combine the cucumber, cl and the juice from the remaining 1/2 lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-cl mixture. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 37797,"Dukes Waikiki Seafood Luau Plate 2 packages rice stick noodles 1/2 red onion 1/2 red bell pepper, seeded 3 tablespoons olive oil 1 cup mushrooms, quartered 8 tiger prawns, peeled and deveined 12 ounces Hawaiian fish 12 sea scallops 2 pinches salt and pepper
4 tablespoons garlic butter 8 ounces spinach 8 ounces Luau Sauce, recipe follows 4 lemon wedges 1 orchid 8 ounces luau leaf, see Cook's Note* Pinch baking soda 1 teaspoon green curry paste 1 teaspoon ginger, smashed 1 piece lemongrass, roughly chopped and smashed 8 ounces coconut milk 1 ounce sugar 1 teaspoon fish sauce 2 tablespoons water Pinch kosher salt 4 ounces heavy cream Instructions: Soak rice stick noodles in warm water for 1 hour. Drain.
Cut red onion and red bell pepper into long thin matchstick strips. Heat a large skillet pan; add oil, onion, mushrooms, seafood and salt and pepper, to taste. Fry quickly on high until seafood is almost done, 2 to 3 minutes. Season with salt and pepper and add garlic butter and scrape the bottom of the pan while it melts. Add spinach and toss well. Then add the soaked noodles and toss well. Place the noodles in the center of a small oval dish. Top with seafood. Pour Luau Sauce around the rim. Garnish with lemon wedges, orchid, and red pepper strips. Steam leaves and cook for 45 minutes with baking soda until tender. Transfer to ice bath for 1 minute. Drain in perforated pan. Squeeze liquid out using cheesecloth. Place the curry paste, ginger, lemongrass, and coconut milk in a saucepan and stir to dissolve. Bring to a simmer for 10 minutes.
Heat sugar in a fry pan until it is a light brown caramel. Add the fish sauce and water. Continue to cook until the lumps are dissolved. Add the coconut milk mixture and salt. Simmer for 20 minutes. Strain through a fine sieve. Completely cool sauce and then stir in cream. Blend luau leaves with cooled sauce in blender.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37798,"Grilled Marinated London Broil 5 large garlic cloves 1 teaspoon salt 1/4 cup dry red wine 1/4 cup balsamic vinegar 1 tablespoon soy sauce 1 teaspoon honey 1 1/2 pounds top-round London broil Instructions: Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey. In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24. Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes. Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 37799,"Hanukkah Sufganiyot 1 cup plus 1 tablespoon (240 milliliters) whole milk, at room temperature 2 tablespoons (17 grams) instant yeast\u202f
1 3/4 cups (227 grams) all-purpose flour, such as King Arthur 12 tablespoons (170 grams) unsalted butter, softened at room temperature 1/4 cup plus 3 tablespoons (85 grams) granulated sugar
1 tablespoon (7 grams) kosher salt, such as Diamond Crystal (if using Morton\u2019s, reduce to 1 1/2 teaspoons/7 grams)
3 large eggs plus 2 yolks
2 3/4 cups (356 grams) all-purpose flour, such as King Arthur, plus more for dusting
Neutral cooking spray, for the bowl, parchment and dough rounds
2 quarts canola oil, for frying
2 cups (400 grams) granulated sugar, for rolling 1 1/2 cups (500 grams) assorted preserves or chocolate spreads (see Cook's Note)
Instructions: For the sponge: In a large mixing bowl, combine the milk and yeast, whisking until the yeast is dissolved and there are no lumps. Add the flour and using a spatula, combine until uniform. The mixture will be the consistency of pancake batter. Cover with plastic and let it sit at room temperature until bubbly, and the mixture has grown by about half its volume. This will take 20 to 25 minutes. For the dough: In the bowl of a mixer fitted with the paddle attachment, combine the butter, sugar and salt. Mix on medium speed until smooth and creamy, about 2 minutes. Stop the mixer and scrape down the bowl with a spatula. Add the eggs and yolks, and mix again at medium speed for 1 minute. The eggs and yolks will not fully emulsify with the butter mixture, and it will resemble very wet scrambled eggs. This is ok!
Stop the mixer and scrape down the sides and bottom again with the spatula, then add all of the flour and mix until just combined, about 10 seconds on low speed. Remove the paddle, scraping off any of the butter, egg and flour mixture back into the bowl. Switch to the dough hook and add all of the sponge. Turn the mixer on low speed and mix, kneading the dough into a smooth ball. This will take 20 to 25 minutes. You can stop the mixer halfway through and scrape down the sides with a spatula to make sure everything is fully incorporated.
Lightly spray the top of the dough with neutral cooking spray and cover with plastic. Let it proof at room temperature until doubled in size, usually 1 1/2 to 2 hours.
Gently punch down the dough, transfer to a large bowl lightly sprayed with neutral cooking spray, cover with plastic and transfer to the fridge for 3 hours or overnight.
When you\u2019re ready to fry, set up 2 sheet trays. Cut 16 to 18 squares of parchment paper, about 3 inches square, and spray each with neutral cooking spray. Line them up on the sheet trays, without overlapping. Remove the dough from the fridge and gently turn it out onto a floured work surface. Dust the top of the dough lightly with flour and gently roll it out into a circle about 1/2 inch thick. This dough rolls best cold. Using a 2 1/2-inch round cutter, punch out circles of dough, cutting 16 to 18 rounds.
Place the cut rounds on the squares of parchment, giving each its own square. Spray the rounds with a little neutral cooking spray and cover loosely with plastic. Allow them to proof at room temperature until doubled in size and light to the touch, 1 to 1 1/2 hours.
When the dough is proofed, heat the oil in a deep pot until a deep-frying thermometer registers 350 degrees F. While it heats up, set up a sheet tray with a resting rack right by the stove. Keep a slotted spoon handy.
When the oil is hot, pick up the rounds of dough on their parchment paper squares and carefully drop about 5 rounds at a time into the hot oil. The parchment will separate itself from the dough as it starts to fry, and you can fish it out and discard as you go. This makes transferring them to the oil very easy. Allow them to fry, flipping them with the slotted spoon, for 3 minutes on each side. They should be deep golden brown. Use the spoon to transfer them to the resting rack when done. Repeat until all the dough is fried.
For the fillings and toppings: Place the sugar in a mixing bowl. Once the sufganiyot are cool enough to handle, gently roll each in the sugar, coating well. It\u2019s fine if they\u2019re warm when you do this. Transfer to a clean tray to continue cooling.\u202f
Fit a piping bag with a Bismark piping tip. Fill your piping bag with your filling of choice. Once the sufganiyot are cooled to room temperature, use the piping tip to poke a hole into the side or top (a style preference) of each, and squeeze in the filling, being careful to not overfill. Repeat until all the sufganiyot are filled. Best enjoyed the day they\u2019re made!
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37800,"Chef's Market Blackberry Ketchup 2 cups fresh or frozen blackberries 1/2 cup cider vinegar 1/2 cup water 3/4 cup brown sugar, firmly packed 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 tablespoons unsalted butter 1 tangerine, zest grated Instructions: In a saucepan over medium-high heat, bring the berries, vinegar, and water to a boil. Lower the heat and simmer for 5 minutes. Strain out the seeds and return the liquid to the saucepan. Add the brown sugar, cinnamon, cloves, ginger, salt, cayenne pepper, butter, and grated tangerine rind. Simmer until thickened, about 10 minutes. Let cool. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 37801,"Roasted Mushroom and Asparagus Platter 1 pound crimini or large button mushrooms 1/4 tablespoon plus 3 tablespoons olive oil kosher salt and freshly ground black pepper kosher salt and freshly ground black pepper
1/2 teaspoon dried oregano 1 1/2 pounds asparagus (tough ends snapped off and bottom 1/3 peeled with vegetable peeler) 1 1/2 pounds asparagus (tough ends snapped off and bottom 1/3 peeled with vegetable peeler)
Instructions: Preheat the oven to 450 degrees F. Place mushrooms and 1/4 tablespoon olive oil in a bowl.
Sprinkle w/ salt and pepper and oregano and toss to distribute oil and seasonings. Turn out into a rimmed baking sheet and set aside.
Toss asparagus in remaining olive oil. Season with salt and pepper, place asparagus on another baking sheet.
Place both baking sheets in oven and roast until asparagus is tender (10-15 minutes depending on thickness) and mushrooms are tender and golden (approximately 20 minutes).
Remove from oven and arrange on platter. Serve hot or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 37802,"Roasted Pepper, Scallion and Sausage Quiche 1 sheet refrigerated pie dough (half of a 14-ounce box) 1/2 cup roughly chopped jarred roasted peppers
1/4 cup chopped scallions
1/2 cup cooked and crumbled sausage
3/4 to 1 cup shredded cheddar cheese
3 large eggs 1 1/4 cups heavy cream, half-and-half or milk
Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley
Instructions: Preheat the oven to 375?. Line a 9-inch pie plate with the pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling. Make the filling: Combine the roasted peppers and scallions in a large bowl. Add the sausage and cheddar and toss to combine. Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the parsley. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350? and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37803,"Peanut Butter Chocolate Chip Cookies 1 1/2 cups all-purpose flour (see Cook\u2019s Note) 1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 cup packed dark brown sugar
1/4 cup granulated sugar
1 cup creamy peanut butter
1 1/2 teaspoons pure vanilla extract
2 large eggs, room temperature
One 12-ounce bag semisweet chocolate chips
Instructions: Whisk the flour, salt, baking powder and baking soda in a large bowl. Beat in the butter, brown sugar and granulated sugar with in a second large bowl with a handheld electric mixer on medium-high speed, 1 minute. Beat in the peanut butter and vanilla until smooth. Add the eggs, one at a time, beating after each addition, until the mixture thickens slightly. Reduce the speed to medium, add the flour mixture and beat until just combined. Stir in the chocolate chips. Cover and let rest at room temperature for 1 hour. Meanwhile, position racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line three rimmed baking sheets with parchment paper or silicone baking mats.
Scoop heaping 2-tablespoon balls of dough and arrange the balls about 2 inches apart on the prepared baking sheets. Bake until golden but still soft in the center, 10 to 12 minutes, rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
The cookies can be stored in an airtight container at room temperature for up to 5 days.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37804,"Corned Beef Brisket that has been corned Cold water to cover brisket 1 onion 2 cloves 1 sprig thyme 2 sprigs parsley 5 peppercorns 1 bay leaf 6 small white onions 4 small turnips, peeled and cut in half 8 small new potatoes 6 carrots, peeled and cut in half 1 head of cabbage, cut into 6 wedges 1 cup hard cider (optional) Fresh parsley, chopped for garnish Instructions: Roll brisket into cylinder, and tie with twine. Place tied beef in pot. Cover with cold water and bring to a boil. Remove the scum as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Stick cloves in onion and put in pot. Place thyme, parsley, peppercorns and bay leaf into middle of cheesecloth and tie with twine, and put into pot. Simmer for 2 to 3 hours skimming any scum that appears on the surface. Transfer beef to a clean pot. Strain, cool and degrease cooking liquid. Add onions turnips, potatoes, carrots and cabbage, and optional cider if desired into pot. Cover with strained liquid and cook at a simmer for 1 hour more, or until you can pierce beef easily with a skewer. Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley. Serve with horseradish cream sauce. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 37805,"Whoopie Pie 2 ounces unsweetened chocolate, chopped 4 ounces semisweet chocolate, chopped 1/2 cup unsalted butter (1 stick) 1 cup sugar 3 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger 1/2 teaspoons baking powder 3/4 teaspoons fine salt 18 large marshmallows, (not minis) Instructions: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet. Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.) Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth. Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix. Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes. Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve. Store in tightly sealed container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37806,"Oven Fried Chicken with Spicy Honey and Slaw 2.2 pounds chicken breast, thighs or drumsticks (1 kilogram) 1 1/2 teaspoons kosher salt, divided, plus more for sprinkling 1/2 cup all-purpose flour 1 1/2 teaspoons garlic powder 1 teaspoon smoked paprika 1/2 teaspoon onion powder 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1 egg 1/4 cup mayonnaise 1/4 cup buttermilk (60 milliliters) 1 to 2 teaspoons hot sauce 5 cups cornflakes, finely crushed 1/4 cup honey 2 teaspoons hot sauce 1/4 teaspoon crushed red pepper flakes 1/4 cup apple cider vinegar (60 milliliters) 1 tablespoon lemon juice (15 milliliters) 2 teaspoons Dijon mustard 2 teaspoons honey (or spicy honey from above) 1/2 teaspoon celery salt, optional 2 tablespoons extra-virgin olive oil (30 milliliters) 1/4 red onion, very thinly sliced 1/2 cabbage head, such as savoy, red or Napa (about 6 cups sliced) 1 carrot Kosher salt Freshly ground black pepper Instructions: For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt. In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside. In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish. Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece. Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes. For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month. For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion. Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine. Serve the chicken with the spicy honey and slaw. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 37807,"Big Greek Gus Burger and Cucumber Salad 4 cucumbers, peeled and sliced 2 cloves garlic, minced
1/4 cup Greek yogurt
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint
1 tablespoon lemon juice
Kosher salt and black pepper
1 1/2 pounds ground beef 1 teaspoon dried oregano
4 cloves garlic, minced
4 hamburger buns Mayonnaise, for spreading
4 Roasted Tomatoes, recipe follows Red onion, thinly sliced, for topping
1/2 cup crumbled feta
4 beefsteak tomatoes Olive oil Kosher salt Dried oregano Instructions: Prepare a grill or grill pan for medium-high heat. For the salad: Mix the sliced cucumbers with the garlic, Greek yogurt, dill, mint and lemon juice. Season to taste with salt and pepper. For the burger: In a bowl, mix together the ground beef, oregano and garlic. Form into four 6-ounce patties. Grill for 3 to 4 minutes per side, or to desired doneness. Spread the burger buns with mayonnaise. Layer the bun bottoms with a burger patty, a roasted tomato, and then some red onions and feta. Cover with the bun tops. Serve with cucumber salad on the side. Preheat the oven to 350 degrees F. Slice the tomatoes in half through the meridian and place cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and oregano. Roast until the tomatoes are beginning to collapse and have browned a bit on top, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37808,"Grilled or Broiled Steak T-bone or porterhouse steaks or sirloin or flank steak (8-10 ounces per person bone in and 6 to 8 ounces boneless) Instructions: Grill or broil, for rare, 6-7 minutes a side for porterhouse, T-bone and sirloin or 9-12 minutes a side for medium; grill or broil flank steak for 4-5 minutes rare or 6-7 minutes medium. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz, Tempranillo]" 37809,"Yogurt Ranch 1 1/2 cups plain Greek yogurt Ranch Seasoning, recipe follows 1 teaspoon dried parsley 3/4 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon sugar Freshly ground black pepper Instructions: Add the yogurt and Ranch Seasoning to a bowl and mix until evenly combined. Serve as a dip with vegetables or whatever you like! Add the parsley, salt, garlic powder, onion powder, basil, thyme, sugar and some black pepper to a small jar with a lid. Secure the lid and shake until combined. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 37810,"Carolina Pork Tenderloin with Peach BBQ Sauce and Sweet Potato Hash Browns Nonstick cooking spray 1 tablespoon hickory barbecue seasoning blend 2 pounds pork tenderloin, cleaned 2 cups prepared virgin Bloody Mary mix 1 1/2 cups peach nectar 1 teaspoon Worcestershire sauce 1/4 cup apple cider vinegar 3 tablespoons brown sugar 1 teaspoon granulated garlic 2 teaspoons hot sauce Freshly cracked black pepper 2 1/2 cups chopped frozen peaches 3 tablespoons vegetable oil 2 tablespoons butter 4 cups sweet potatoes, peeled and shredded 1 to 2 cups bagged frozen onions and red bell pepper mixture, chopped 1/4 cup chopped fresh celery leaves 2 teaspoons kosher salt Freshly ground black pepper 2 fresh peaches, sliced 2 tablespoons chopped parsley leaves Instructions: Preheat oven to 375 degrees F. Spray a large ovenproof skillet with nonstick cooking spray. Sprinkle the barbecue seasoning blend over the pork tenderloin. Quickly sear the meat on all sides over medium heat. Meanwhile, while meat is searing, start the hash browns by adding the vegetable oil and butter to another large skillet. Add the shredded sweet potatoes, onion and bell pepper blend, and celery leaves in a single layer. Cook over medium heat for 3 to 4 minutes without stirring. Stir in the salt and pepper, to taste, and continue to cook until potatoes are tender, about 10 to 12 minutes. Once the tenderloin has been seared, remove to a platter and to the same skillet whisk in the Bloody Mary mix, peach nectar, Worcestershire sauce, apple cider vinegar, brown sugar, garlic, hot sauce, cracked black pepper, and chopped peaches; simmer over medium heat for 8 to 10 minutes. Remove sauce from heat, place the seared pork in skillet and spoon sauce over top. Place the skillet in oven and cook until pork reaches an internal temperature of 155 degrees F on an instant-read thermometer. Remove meat from oven and allow to sit for a few minutes before slicing. To plate, arrange sweet potato hash browns and the sliced pork on individual dishes and top with some of the sauce. Garnish with fresh peach slices and a sprinkling of parsley. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 37811,"Glove Compartment Snack 2 cups chopped walnuts, preferably toasted 1 cup dried, unsweetened cherries Instructions: Combine the ingredients in a medium bowl. Portion 1/3 cup servings into snack-sized sealable plastic bags. ","[Chardonnay, Riesling, Gewrztraminer]" 37812,"Italian Home Fries 3 tablespoons butter 3 cloves garlic, smashed into a paste with the back of a chef's knife 1 small Spanish onion, halved and thinly sliced
1 small red bell pepper, diced 1 small yellow pepper, diced 1 1/2 pounds small new potatoes, par-cooked and diced 8 ounces Italian sausage, hot, mild or a combination, removed from the casing 1 teaspoon paprika Salt and freshly ground black pepper
1 tablespoon finely chopped fresh rosemary 2 tablespoons finely chopped fresh flat-leaf parsley 3 tablespoons olive oil Instructions: Heat the butter on a cast-iron griddle or in large saute pan over medium-high. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the peppers and cook another 2 minutes. Add the potatoes, sausage, paprika and sprinkle with salt and pepper. Cook, stirring, about 2 minutes. Stir in the rosemary, and then start pressing the mixture onto the griddle so that the bottom gets brown and crispy and the potatoes stick together. Turn the mixture occasionally to distribute the crispy bits. Toss the mixture with the parsley and transfer to a serving platter. Drizzle with olive oil and serve hot or at room temperature. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 37813,"Meatballs and Sauce 1 1/2 cups soft white bread cubes 1/3 cup milk 1 small egg 1 pound ground beef 1/2 cup grated Romano cheese 1/2 teaspoon finely minced garlic 1/4 cup finely minced parsley Salt and pepper to taste 2 tablespoons olive oil 1 pound spaghetti 1 tablespoon butter 3/4 cup olive oil 3/4 cup minced garlic 2 (1 pound 8-ounce) cans of crushed, peeled tomatoes with their juice 2 tomato cans of water 1 teaspoon ground pepper 2 tablespoons chopped fresh basil 2 heaping teaspoons salt Sugar to taste 1 tablespoon chopped parsley Instructions: Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 37814,"Smothered and Covered Chicken and Gravy 2 tablespoons unbleached all-purpose flour 1 teaspoon onion powder 1 teaspoon paprika 1/4 teaspoon cayenne pepper, or to taste Coarse salt and freshly ground black pepper 1 tablespoon canola oil 4 chicken leg quarters (2 pounds) 2 onions, sliced 2 cloves garlic, very finely chopped 1 cup homemade chicken stock or reduced-fat low-sodium chicken broth, warmed 2 sprigs fresh thyme 1 bay leaf, preferably fresh Instructions: Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel] " 37815,"Tarragon Chicken 1 tablespoon unsalted butter 1 tablespoon olive oil 1 (about 3 pound/1.4 kg) chicken, cut into 8 pieces Salt and freshly ground black pepper 1/2 cup chicken stock 1 shallot, minced 3/4 cup dry white wine 1 cup creme fraiche 1/2 cup chopped fresh tarragon Lemon juice, to taste Instructions: Melt the butter with the oil in a large skillet over quite high heat. Season the chicken pieces and fry in batches until well browned, about 5 minutes per side. Put all the chicken back in the pan, add chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm and reduce any leftover juices until sticky. Add the shallot and wine and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and 1/2 the tarragon. Boil down again to sauce consistency, 3 to 5 minutes. Season the sauce with salt, pepper, and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37816,"Black Truffle of Foie Gras 2 star anise 1/2 cup chicken broth 1/2 teaspoon freshly ground pepper 1 tablespoon powdered gelatin or 2 sheets gelatin Salt 8 ounces cooked duck foie gras 6 ounces fresh black truffles, finely chopped Dried celery leaves, for decoration Toasted sourdough bread 2 star anise 1/2 cup chicken broth 1/2 teaspoon freshly ground pepper 1 tablespoon powdered gelatin or 2 sheets gelatin Salt 8 ounces cooked duck foie gras 6 ounces fresh black truffles, finely chopped Dried celery leaves, for decoration Toasted sourdough bread Instructions: Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator. Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm. To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread. Simmer the star anise in the chicken broth for 10 minutes. Remove the anise and add the gelatin and fresh pepper to the warm broth. Add salt if needed. Pour the gelee into a shallow dish and let it chill until firm in the refrigerator. Divide the foie gras into 4 equal pieces, and using your hands, roll each into a round ball Then roll each ball in the chopped truffles until evenly coated. Chill until firm. To serve: Chop the firm gelatin into small cubes and divide onto 4 plates. Place a 'truffle' in the center of each plate, and garnish with dried celery leaves. Serve with toasted sourdough bread. ","[Chardonnay, Pinot Noir, Meursault, Barolo]

" 37817,"Potato Pancakes 1 small yellow onion, quartered 4 medium russet potatoes (about 1 pound), scrubbed and quartered
1 large egg, lightly beaten
4 to 6 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper Vegetable oil, for frying
2 tablespoons chopped fresh chives, for garnish
Instructions: Put the onions through a food processor fitted with the grater attachment. Remove to a kitchen towel and squeeze out the excess liquid. Set aside. Grate the potatoes in the food processor, then remove to a kitchen towel and squeeze out the excess liquid--for best results let sit over a colander for 30 minutes to dry out completely. Add the potatoes to the onions. Then add the egg, 4 tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper. Mix well to combine. Squeeze together a handful of the mixture; if the potatoes don't hold together, add more flour, 1 tablespoon at a time, until they do. Heat 1 inch or so of oil in a large skillet over medium-high heat. Use two soup spoons to form the pancakes. Scoop a heaping spoonful of the mixture onto one spoon and use the bottom of the other to pack the potatoes into the first spoon. Slide the formed potato pancakes into the hot oil, five or six at a time, being careful not to overcrowd the pan. Cook until golden brown on the bottom, about 3 minutes. With a spatula or tongs, flip the pancakes; cook the second side until golden, another 2 to 3 minutes. Drain the pancakes on a paper-towel-lined baking sheet and season with salt. Hold in a warm oven until ready to serve. Garnish with chives after plating. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37818,"Freezer Bag Chicken and Broccoli 1/2 cup orange juice 1/2 cup low-sodium soy sauce 1/4 cup honey 1 tablespoon cornstarch
1 tablespoon toasted sesame oil One 2-inch piece peeled fresh ginger, grated Kosher salt and freshly ground black pepper 6 cups small broccoli florets 1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces Cooked white rice, chopped scallions and toasted sesame seeds, for serving Instructions: Whisk together the orange juice, soy sauce, honey, cornstarch, sesame oil, ginger, 1 teaspoon salt and several grinds black pepper in a large microwave-safe bowl. Add the broccoli and toss to coat. Cover with plastic wrap and microwave until the broccoli is crisp-tender and still bright green, about 4 minutes. Remove the plastic wrap and let cool completely. Transfer the broccoli with the marinade to a large resealable plastic bag and add the chicken. Squeeze out most of the air and seal, then toss gently to coat the chicken with the marinade. Freeze until ready to use. Thaw in the refrigerator for at least 24 hours before cooking.
Pour the chicken, broccoli and marinade into a large skillet and heat over high heat. Cook, stirring often, until the chicken is cooked through, about 12 minutes. Season with salt and pepper. Divide the chicken and broccoli among 4 plates. Serve with rice and garnish with scallions and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37819,"Pan-Seared Calamari with Spicy Marinara over Linguine 1 pound linguine 1 tablespoon olive oil 3 cloves garlic, minced 1 pound calamari, sliced into rings 2 (15-ounce) cans pasta sauce with roasted garlic (recommended: Hunt's) 1/2 teaspoon crushed red pepper flakes Chopped fresh basil leaves, optional Instructions: Cook linguine according to package directions. Heat oil over medium heat in a large skillet and a small saucepot. To both, add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then to both, add pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender. Reserve tomato sauce in the saucepot for another meal. Transfer linguine to a serving platter. Spoon all of the calamari and tomato sauce over linguine. Garnish with basil, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37820,"Hungarian Goulash 1 strip bacon 2 onions, medium dice 1 tablespoon olive oil 2 1/2 pounds stewing beef, cut into 1/2-inch cubes 1 garlic clove Pinch caraway seeds 2 tablespoons good quality sweet paprika (see Cook's Note) 2 cups warm water 2 cubes beef bouillon 2 whole canned tomatoes, chopped 1 green bell pepper 4 or 5 potatoes 2 tablespoons sour cream, plus more for plating 1 pound prepared spaetzle, as an accompaniment Cucumber Salad, as an accompaniment, recipe follows 2 cucumbers Seasoned salt 1/2 onion 1/2 cup white vinegar 1/4 cup water 2 teaspoons sugar 1/8 teaspoon sweet paprika Pinch dill, dried or fresh (optional) Dollop sour cream (optional) Instructions: In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice. Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned. Meanwhile, chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes. Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour. While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes. Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done. Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with spaetzle and Cucumber Salad on the side, adding an extra dollop of sour cream to each plate.
Peel and slice cucumbers very thinly. The side of a metal grater with the wide slots works best here, or you can use a mandoline. Place cucumbers in a flat dish and sprinkle throughout with salt, making sure that all the slices are salted. Leave to rest for 30 minutes. The salt will draw the moisture out of the cucumbers. Cut the onion into paper-thin slices and place in a container. Once the cucumbers have released water, use your hands to squeeze out the excess water and add to the onions. The cucumbers are supposed to be limp, but still crisp. In a measuring cup mix vinegar, water, sugar and paprika to create a vinaigrette. Pour over the cucumbers and onions and marinate in the refrigerator for at least 1 1/2 hours. Serve with a sprinkle of dill and a little dollop of sour cream if desired. ","[Burgundy, Pinot Noir, Barbera, Tempranillo]" 37821,"Conch Fritters 8 ounces all-purpose flour 3 tablespoons cornstarch 3 eggs 3 egg whites 1/4 cup milk 2 ounces red pepper, finely diced 2 ounces green pepper, finely diced 2 ounces yellow pepper, finely diced 2 ounces red onion, finely diced 2 ounces cilantro, leaves chopped 1 teaspoon chopped garlic 1 pound conch meat, diced small Peanut oil, for frying Instructions: Sift together flour and cornstarch. In a large mixing bowl whip together eggs, egg whites, and milk. Add all other ingredients and mix well. Season with salt and white pepper. Heat a deep pot halfway filled with peanut oil to 350 degrees F. Using a small scoop (1 ounce) place batter in oil and fry until golden brown. Remove from oil and place on paper towel to drain excess oil. Serve with favorite sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 37822,"Green Beans in a Blanket 3/4 pound (12 ounces) green beans, trimmed and halved crosswise 1 teaspoon extra-virgin olive oil Fine salt 2 cups whole-wheat pastry flour, plus more for kneading 1 teaspoon baking powder 1/2 teaspoon baking soda 4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes
2/3 cup low-fat milk 4 ounces dill Havarti cheese, shredded 1 large egg, lightly beaten 1/2 teaspoon caraway seeds 2 tablespoons country Dijon mustard 1 tablespoon sour cream Instructions: Position 2 oven racks in the upper and lower thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Line a rimmed baking sheet with paper towels. Put the green beans in a large microwave-safe bowl with a splash of water, cover and microwave until bright green and crisp-tender, about 5 minutes. Drain the beans on the paper towel-lined baking sheet. Let cool, then toss with the oil and a large pinch of salt. Meanwhile, whisk together the flour, baking powder, baking soda and 1 teaspoon salt in a medium bowl. Add the butter, and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center, and pour in the milk. Stir the dry ingredients into the wet with a fork. Once the dough comes together, knead it gently a couple of times on a well-floured work surface. Roll it out to a little thinner than 1/8 inch. Cut it into as many 1 1/2-by-3-inch rectangles as you can; discard any scraps. On each rectangle, lay 4 green bean halves crosswise (the tips should poke out a little) and top with about 1 teaspoon of the cheese; roll the rectangle up, making sure the ends overlap; seal and arrange, seam-side down, 2 inches apart on the prepared baking sheets. Brush each with egg, and sprinkle with caraway seeds. Bake until golden brown, 15 to 18 minutes. Let cool on the baking sheets for a few minutes. Meanwhile, stir together the mustard and sour cream in a small bowl. Serve on the side as a dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37823,"Matzoh Pinwheel Appetizers 2 pieces matzoh 3 or 4 slices American cheese 2 teaspoons horseradish 4 (6-ounce) turkey kielbasa, cooked, sliced julienne Instructions: Break up the matzoh in shares. Divide the cheese on the pieces. Spoon a little horseradish on top. Layer the cooled turkey kielbasa on the horseradish. ","[Chardonnay, Riesling, Gewrztraminer]" 37824,"Fennel Poached Salmon with Red Currant Sauce 1 side of salmon (approximately 2-1/2 to 3 pounds) skin on, pin bones removed 1 medium onion, quartered 1 medium carrot, coarsely chopped 1 stalk celery, with leaves, coarsely chopped 1 small fennel bulb, with fronds, coarsely chopped Juice of 1 lemon 1 cup white wine or vermouth 6 white peppercorns Salt and pepper to taste 1/2 cup white wine vinegar 1 10 ounce jar red currant preserves 1 tablespoon prepared horseradish, or to taste 1 tablespoon lemon zest Instructions: In a fish poacher place salmon and add water just to cover. Remove salmon to a plate. To poacher add onion, carrot, celery, fennel, lemon juice, white wine, peppercorns, salt and bring mixture to a boil then reduce to a simmer. Season salmon on both sides with salt and pepper, and add it back to poaching liquid and simmer for approximately 15 minutes or until salmon is cooked through. Remove salmon, cool for a few minutes and carefully remove skin. Chill covered in the refrigerator for at least 1 hour and up to 4 hours before serving with sauce. Sauce: In a small saucepan over medium high heat add vinegar and reduce by half. Add preserves and horseradish and heat thoroughly. Stir in lemon zest and remove from heat. Serve warm with fish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37825,"Grilled Corn, Bacon and cl Crostini 2 ears corn, shucked Extra-virgin olive oil, for brushing and drizzling Kosher salt 4 strips bacon, julienned 2 Fresno cl peppers, cut into thin rounds 3 to 4 tablespoons red wine vinegar 4 scallions, thinly sliced on the bias 6 thick slices baguette 2 cloves garlic Instructions: Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs. Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat. Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture. Call yourself a superstar! ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 37826,"Slow-Cooker Chili 1/4 cup tomato paste 1/2 cup brewed coffee 2 pounds beef chuck, cut into 1 1/2-inch pieces 1 tablespoon chili powder Kosher salt and freshly ground pepper 2 15-ounce cans pinto beans (do not drain) 1/2 cup crushed tortilla chips 4 cups cooked white rice Shredded cheddar cheese, sliced scallions and diced avocado, for topping (optional) Instructions: Mix the tomato paste and coffee in a small bowl; set aside. Toss the meat with the chili powder, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a 6-quart slow cooker. Stir in the beans (with their liquid), the coffee mixture and the tortilla chips. Cover the slow cooker and cook on low until the beef is tender, 8 hours. Season with salt. Serve the chili with the rice; top with cheese, scallions and avocado. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 37827,"Smoked Trout and Grapefruit Salad 1 large pink or red grapefruit 1/2 cup sour cream 3 scallions, thinly sliced Kosher salt and freshly ground pepper 1 bunch watercress, trimmed 2 heads endive, thinly sliced crosswise 1 head Bibb lettuce, torn into bite-size pieces 4 stalks celery, thinly sliced 1 medium red onion, thinly sliced 1/2 pound smoked trout, skin discarded and fish flaked Instructions: Grate 1/4 teaspoon zest from the grapefruit and set aside. Trim the ends from the grapefruit, 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. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into the bowl. Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl. Toss the watercress, endive, lettuce, celery and onion in a large bowl. Add the dressing and toss to coat. Divide the salad among shallow bowls. Top with the reserved grapefruit segments and the smoked trout. Per serving: Calories 225; Fat 9 g (Saturated 5 g); Cholesterol 101 mg; Sodium 309 mg; Carbohydrate 16 g; Fiber 4 g; Protein 20 g ; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37828,"Almond Cake with Plum Sauce Filling and Ginger Buttercream 2 1/2 cups diced plums 2 cups sugar 1/4 cup minced onions 2 tablespoons apple cider vinegar 1 tablespoon soy sauce 1 tablespoon brown sugar 2 teaspoons grated fresh ginger 1 teaspoon cl flakes 2 1/2 cups all-purpose flour 4 large eggs 2 cups sugar 1/2 teaspoon salt 2 1/4 teaspoons baking powder 3/4 cup vegetable oil 1 cup whole milk 1 1/2 teaspoons almond extract 1 pound (4 sticks) unsalted butter 8 teaspoons grated fresh ginger 2 pounds confectioners' sugar 2 teaspoons whole milk 1/2 teaspoon salt
Instructions: For the plum sauce filling: Combine the plums, sugar, onions, vinegar, soy sauce, brown sugar, ginger, cl flakes and 1/2 cup water in a medium saucepan over medium heat. Bring to a low boil and cook, stirring constantly, until the plums are tender. Remove from the heat and let cool. Once cooled, transfer to a medium bowl, cover, and refrigerate overnight to firm up. (Makes 2 cups.) For the almond cake: Preheat the oven to 325 degrees F. Line two 8-inch round cake pans with parchment paper. In a stand mixer fitted with the paddle attachment, mix together the flour and eggs on low speed until fluffy. Continuing on low speed, mix in the salt, baking powder, vegetable oil, milk and almond extract until combined. Divide the batter evenly between the two prepared cake pans.
Bake until a toothpick inserted into the cake comes out crumb-free, 30 to 35 minutes. Let cool to room temperature.
For the ginger buttercream: In a stand mixer fitted with the paddle attachment, cream the butter and ginger on low speed until fully incorporated and smooth. Gradually mix in the confectioners' sugar until fully blended. Add the salt and milk, and mix on medium speed until the buttercream takes on a light and fluffy texture, about 5 minutes. (Makes 4 cups.) Spread the plum sauce on top of the first cake layer. Stack the second cake layer on top. Decorate with the ginger buttercream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 37829,"Salt-Encrusted Red Snapper 2 lbs. Kosher salt, plus more for seasoning the fish 2 lb. whole red snapper, cleaned, leaving head and tail intact freshly ground black pepper 5 Tbs. finely chopped fresh oregano, sage, or thyme, or a combination half a lemon, sliced crosswise extra virgin olive oil, for drizzling Spanish sherry vinegar, optional Instructions: Preheat oven to 450 degrees F. Position a rack in the middle of oven. In a bowl, stir together salt and one cup water until salt is evenly moistened. Score both sides of the fish, cutting slits just through skin to expose a little flesh. Sprinkle inside cavity lightly with salt and a few grinds of black pepper. Rub two tablespoons of the herbs into cavity and insert lemon slices. Rub one tablespoon chopped herbs onto each side of the fish, pressing into slits.
Spread half the salt mixture in an oval just larger than the fish on a large baking sheet. Set fish on top of the salt. Pat remaining salt mixture over fish to cover completely and mold around curves of the fish. It's okay for the tail to stick out a little bit. Bake for 30 minutes. Remove baking sheet from oven and rap edges of salt crust to loosen it. Lift the crust from fish. It's okay if the skin comes away with crust.
To serve, use a spatula to cut exposed side of fish into two portions and place on two warmed dinner plates. Lift tail to remove bones in one piece and expose other side. Cut that side into two portions, lift it from bottom salt and place on warmed plates. Drizzle each portion with extra virgin olive oil and splash of sherry vinegar if desired. Sprinkle with remaining herbs and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37830,"Almost-Famous Tomato, Basil and Mozzarella Flatbread Sandwiches 1 1/4-ounce packet active dry yeast Pinch of sugar 3 cups bread flour, plus more for dusting Kosher salt 2 tablespoons extra-virgin olive oil, plus more for brushing 3 tablespoons balsamic vinegar 3 teaspoons Dijon mustard 1/4 teaspoon dried basil Pinch of sugar Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil 4 medium tomatoes, sliced (about 1 1/4 pounds) 1 1/2 pounds fresh mozzarella, sliced 16 to 20 fresh basil leaves Kosher salt and freshly ground pepper Instructions: Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl. Let sit until foamy, about 5 minutes. Whisk the flour and 1 1/2 teaspoons salt in a large bowl. Add the yeast mixture and olive oil and mix with your hands into a smooth dough. Cover the bowl with plastic wrap; set aside in a warm place until the dough doubles in size, about 1 hour. Turn the dough out onto a lightly floured surface and knead until slightly elastic, dusting with more flour if the dough is too sticky to handle, about 5 minutes. Return the dough to the bowl, cover and set aside again until doubled in size, about 1 hour. Brush 2 baking sheets with olive oil. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, dusting with more flour if needed. Cut the dough in half and form into 2 balls. Roll out each ball into a 12-by-3-inch rectangle, about 1/2 inch thick. Transfer each dough rectangle to one of the prepared baking sheets and let rest, uncovered, until a dry crust forms on top, 1 hour, 30 minutes to 2 hours. Meanwhile, position racks in the middle and lower thirds of the oven. Place a pizza stone or inverted baking sheet on the bottom rack and preheat to 475 degrees F for at least 40 minutes. Press your fingertips through the dry crust on top of the dough to create a spotted pattern. Gently stretch each piece of dough into a 14-by-4-inch rectangle, then brush the tops with olive oil and sprinkle with salt. Put 1 baking sheet of dough on the pizza stone and bake until the bottom of the bread is golden brown, about 7 minutes. Transfer to the middle rack and continue baking until golden all over, about 5 more minutes. Remove from the oven and immediately brush the top of the bread with olive oil and sprinkle with salt; let cool on the baking sheet on a rack. Repeat with the remaining dough. Make the dressing: Whisk the vinegar, mustard and dried basil in a bowl. Add the sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the olive oil. Assemble the sandwiches: Slice each flatbread in half horizontally and brush with the dressing. Top the bread bottoms with the tomatoes, mozzarella and basil leaves. Season with salt and pepper and cover with the bread tops. Cut into pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37831,"Pork Taquitos 2 tablespoons oil 1 cup minced onion 2 large garlic cloves, minced Salt and pepper 1 can (16 ounces) whole tomatoes, pureed with liquid 1/3 cup tomato paste 1 cup chicken broth 2 Poblano chiles, roasted, peeled, seeded and diced Sugar to taste 3 cups cooked shredded pork 8 steamed fresh corn tortillas 1/2 pound shredded white cheddar Cilantro sprigs to taste Sour Cream to taste Minced Jalapeno to taste Instructions: In a saucepan set over moderate heat oil until hot. Add onion, garlic and salt and pepper and cook mixture, stirring, until translucent. Add tomatoes, paste, broth, chiles, and sugar. Bring sauce to a boil and simmer, covered, for 15 minutes. tortillas. In a bowl combine the pork with enough of the sauce to lightly coat. Divide the filling among tortillas, top with the garnishes and roll up. Recommended Wine: Gruet Brut, New Mexico ","[Grenache, Tempranillo, Barbera, Riesling]" 37832,"Festival 1 pound all-purpose flour 1 cup cornmeal 2 tablespoons baking powder 1/2 cup to 1 cup sugar 1 teaspoon salt Water Vegetable oil Instructions: Sift together all dry ingredients into a bowl and add just enough water to make a dough. Cut a small piece of dough and roll between your hands to form a 3 to 5-inch log. Fry in 1 1/2 inches of oil at 350 degrees. ","[Chardonnay, Sauvignon Blanc, Riesling]" 37833,"Grilled Focaccia with Mozarella Di Bufala, Sweet Italian Sausage, and Fresh Tomatoes 2 packages active dry yeast 2 teaspoon sugar 2 cups warm (100 degrees F to 110 degrees F) water 2 tablespoons kosher salt 4 tablespoons extra-virgin olive oil 6 cups unbleached all-purpose flour, plus more for dusting 4 pounds sweet Italian sausage, links 2 pints red cherry tomatoes 2 pints yellow cherry tomatoes 3 garlic cloves, minced 1 bunch fresh basil 4 (8-ounce) balls of fresh mozzarella di bufala, drained Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 large bag fresh salad mix 1 chunk Parmigiano-Reggiano, (equal to 1 1/2 cups grated) Instructions: Begin by making the dough so it has time to rest and rise. In the bowl of a standing electric mixer fitted with a dough hook, or in a mixing bowl, combine the yeast, sugar and warm water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a mixer, turn the mixer on low, add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until the flour has been incorporated. When the dough starts to come together, increase the speed to medium and let it go until the dough gathers into a ball. This should take about 5 minutes. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until doubled in size, about 1 hour. Preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the sausages from sticking. Grill the sausages until cooked through, turning with tongs. Set aside. Keep the grill hot to make the pizza. Roll or pat the dough into a rustic, oblong shape, about 1/4-inch thick - do this directly on a lightly floured pizza paddle for ease. Brush the crust with a thin layer of olive oil, and lay oil side down onto the hot grill. Once the dough looks set, in about 2 minutes, turn the crust over. Now prepare the topping. Cut up the tomatoes and add to a large mixing bowl. Add the garlic and basil. Crumble in the sausage. Rip the mozzarella into pieces with your hands and add that too along with some extra-virgin olive oil. Season with salt and pepper, add the salad mix and toss to combine. Once the crust is set and cooked, transfer it to a platter. Scoop up the salad mix in your hands and spread it evenly over the top. Sprinkle with a good dusting of Parmigiano-Reggiano and finish with a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 37834,"Green Bean Casserole 3 pounds green beans Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 1 loaf crusty Italian bread 3 tablespoons chopped fresh chives 3 tablespoons chopped fresh thyme leaves 1 tablespoon chopped fresh rosemary leaves 4 tablespoons freshly grated Parmesan 5 tablespoons extra-virgin olive oil 2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced 2 shallots, sliced 1 cup heavy cream Instructions: Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside. Heat the oven to 375 degrees F. Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread just starts to turn golden, about 10 minutes. Remove from the oven and set aside. Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 37835,"Onion Dip from Scratch 2 tablespoons olive oil 1 1/2 cups diced onions 1/4 teaspoon kosher salt 1 1/2 cups sour cream 3/4 cup mayonnaise 1/4 teaspoon garlic powder 1/4 teaspoon ground white pepper 1/2 teaspoon kosher salt Instructions: In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37836,"Cactus Pear Fizz 1/2-ounce cactus pear syrup 2 tablespoons fresh orange juice 1 tablespoon fresh lime juice Ice Lime club soda Instructions: Stir together cactus pear syrup, orange and lime juice in the bottom of a glass. Add a few ice cubes and fill to the top with club soda. ","[Sparkling wine, Prosecco, Cava]" 37837,"Squash Blossom Frittata Squares 1/2 cup bread cubes 1/2 cup milk 4 eggs salt and pepper 1/4 cup parsley grated parmesan 6 chopped stemmed squash blossoms 1 grated garlic clove 1 shredded yellow squash 1 tablespoon olive oil Instructions: Soak 1/2 cup bread cubes in 1/2 cup milk, 5 minutes. Whisk with 4 eggs, and salt and pepper. Add 1/4 cup each chopped parsley and grated parmesan, 6 chopped stemmed squash blossoms, 1 grated garlic clove and 1 shredded yellow squash. Heat 1 tablespoon olive oil in a small ovenproof skillet; add the egg mixture and cook 5 minutes, then bake at 375 degrees F until set, 20 minutes. Cut into pieces. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 37838,"Espresso Coffee Truffles 1 1/2 cups single cream 1/2 cup hot espresso coffee 29 ounces dark chocolate (recommended: cacao content of 70 percent or more) Cocoa Powder, for coating Instructions: In a saucepan slowly bring the cream to the boil. Turn off the heat and add the coffee and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted. The liquid should have become slightly lighter and shinier at this stage. Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature. See Cook's note*. Beat the mixture with an electric whisk for about 1 minute or until it changes color. Line a square plastic container with baking paper and pour the chocolate mixture into it. Leave to set in the refrigerator for 2 hours. You can test this by pressing the top with your fingers. Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch. Then cut these into cubes. Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated. The truffles can be kept for about 2 weeks. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 37839,"Poblano Shrimp Flatbread 2 medium poblano chiles (about 5 inches long) 6 slices bacon, cut into 1/2-inch pieces
12 uncooked extra-large shrimp (about 1/2 pound), thawed if frozen, peeled, deveined and tail shells removed
1/4 teaspoon salt
1/4 teaspoon pepper
One 11-ounce can Pillsbury? refrigerated thin pizza crust
1/2 cup Mexican crema
4 cups (16 ounces) shredded Monterey Jack cheese
One 15 1/4-ounce can whole kernel sweet corn, drained
1/4 cup fresh cilantro leaves
Instructions: Set oven control to broil. Line cookie sheet with foil; place chiles on foil. Broil chiles 3 to 4 inches from heat about 5 minutes on each side or until skin blackens and blisters. Wrap blackened chiles in foil. Let stand 10 minutes. Turn off broiler; heat oven to 425 degrees F. Move oven rack to middle position. Spray large cookie sheet with cooking spray. Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 4 to 6 minutes, stirring frequently, until crisp. Remove bacon from skillet. Place on paper towel-lined plate; reserve drippings in skillet. Add shrimp to drippings in skillet; sprinkle with salt and pepper. Cook 1 to 2 minutes on each side or until shrimp just begin to turn pink. Place shrimp on paper towel-lined plate. Set aside.
Unroll dough onto cookie sheet. Starting at center, press dough into 15-by-10-inch rectangle. Bake 6 to 8 minutes or until light golden brown.
Meanwhile, gently rub chiles with paper towel to remove as much skin as possible. Cut top from each cl; remove seeds. Cut chiles into 1/4-inch strips.
Spread crema over crust to within 1/2-inch of edges. Top with cheese, roasted chiles, corn, bacon and shrimp.
Bake 9 to 11 minutes or until golden brown and shrimp is cooked through. Garnish with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37840,"Beef Stir-Fry 1 1/2 pounds skirt steak, cut into 4-inch-long pieces, then cut against the grain into 1/4-inch-thick slices Salt and freshly ground pepper 1/4 cup low-sodium soy sauce 1 serrano cl pepper, seeded and finely chopped 2 teaspoons sugar 2 tablespoons freshly squeezed lime juice (1 to 2 limes) 2 tablespoons olive oil 2 cloves garlic, grated 1 bunch scallions, thinly sliced 6 ounces fresh mushrooms, sliced 1/4 pound snow peas or green beans 1 12-ounce can baby corn, drained 1 red bell pepper, thinly sliced (optional) Instructions: Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, cl pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside. In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes. Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 37841,"Cool Rhuby Cordial 1 cup chopped fresh rhubarb (about 1 small stalk) 1/4 cup sugar 2 teaspoons freshly squeezed lemon juice 5 frozen strawberries 1/4 cup vanilla ice cream 1 ounce vanilla vodka 1 teaspoon Cognac or brandy Garnish: Fresh strawberries or thin peeled strips of red rhubarb Instructions: Stir the rhubarb, sugar, and lemon juice together in a small bowl. Set aside until soft and juicy, about 1 hour. Puree the rhubarb and frozen strawberries, ice cream, vodka, and Cognac in a blender until smooth and pink. Pour into a chilled brandy snifter or parfait glass. Garnish with a strawberry or rhubarb strip. Serve with a thick straw or sundae spoon. Drink. ","[Riesling, Moscato, Sparkling wine]" 37842,"Summer Roll Bowl 2 tablespoons honey Juice of 1 lime
1 jalapeno, seeded and finely minced
2 tablespoons canola oil
Kosher salt
One 7- to 8-ounce bag vermicelli rice noodles Canola oil, for drizzling
1 pound (10 to 15 count) shrimp, cleaned and deveined, tails attached 2 teaspoons sriracha seasoning
Kosher salt
Zest and juice of 2 limes
2 tablespoons honey
Canola oil, for drizzling
1 tablespoon unsalted butter
Sliced carrot, mango and cucumber (about 3/4 to 1 cup of each), for garnish
Fresh cilantro, mint and basil leaves, for garnish Instructions: For the dressing: Whisk together the honey, lime juice and jalapeno. Slowly whisk in the canola oil until combined. Season with a pinch of salt. For the noodles: Prepare the noodles according to package instructions. After draining, drizzle the noodles lightly with canola and toss to coat. For the shrimp: Toss the shrimp with the sriracha seasoning and a pinch of salt. Set aside. Combine the lime zest and juice and honey in a small bowl and set aside. Preheat a large skillet over medium heat and drizzle with the canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and let cook, without moving, until the bottom sides are pink and the shrimp begin to curl, about 2 minutes. Flip each shrimp and allow to cook until barely cooked through, another 2 minutes. Remove to a plate and set aside. Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze reaches a simmer, another 1 to 2 minutes. Continue whisking until the glaze gets thick and glossy and reduces by about half, about 3 minutes longer. Add the shrimp back in and stir everything together, glazing the shrimp and letting it finish cooking in the hot glaze. Divide the vermicelli noodles among 4 bowls. Top with shrimp, carrot, mango and cucumbers. Drizzle with the jalapeno lime dressing, then garnish with the herbs and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37843,"Turkey and Spinach Lasagna 12 whole-wheat lasagna noodles 1 tablespoon olive oil 1/2 cup chopped onion 1 chopped red pepper 1 pound ground turkey breast, white meat only 1/2 pound hot Italian turkey sausage 1 teaspoon red pepper flakes 2 teaspoons chopped garlic 1 teaspoon Essence, recipe follows 3 1/2 cups prepared marinara sauce 3 cups shredded part-skim mozzarella cheese, divided 2 cups part skim ricotta 2 cups thawed and drained chopped frozen spinach 1/4 cup grated Romano 2 egg whites 1/2 cup chopped basil leaves 1/4 cup chopped fresh parsley leaves 1/4 teaspoon black pepper 1/4 teaspoon salt 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat oven to 350 degrees F. In a large pot, bring several quarts of salted water to a boil. Add noodles and cook until very al dente, 7 minutes. Remove from water and place on a towel lined baking sheet. Place the olive oil, onion and red pepper in a large saute pan over medium-high heat. Saute until the vegetables begin to sweat, about 5 minutes. Add ground turkey, turkey sausage, garlic and Essence, stirring to combine until turkey cooks through, about 10 minutes. Add marinara sauce; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat. In a large bowl, combine 1 1/2 cups mozzarella and remaining ingredients and set aside. Spray a 13- by 9-inch baking dish with cooking spray. Spread 1 cup turkey mixture in bottom of the dish and arrange 4 noodles over turkey mixture; top with 1 1/2 cups turkey mixture. Spread half of cheese mixture over turkey mixture. Repeat layers, ending with the remaining turkey mixture. Cover and bake for 45 minutes. Sprinkle with remaining 1 1/2 cups mozzarella cheese, and bake, uncovered, for 20 minutes. Let lasagna stand 10 to 15 minutes before serving. Combine all ingredients thoroughly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 37844,"Plum Tart 2 cups all-purpose flour 3/4 cup finely chopped walnuts 3/4 cup light brown sugar, lightly packed 12 tablespoons cold unsalted butter (1 1/2 sticks), diced 1 egg yolk 2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise Instructions: Preheat the oven to 400 degrees. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly. Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin-side down, to form a flower pattern; begin at the outside and work your way in. Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 37845,"Warm Chestnut Bisque 1 tablespoon unsalted butter 4 stalks celery, thinly sliced
1 small white onion, thinly sliced
1 clove garlic 2 quarts chicken or beef stock
2 1/2 cups frozen chestnuts, defrosted
1/4 cup dry sherry, plus more as desired
1/4 cup heavy cream, plus more as desired
1 bay leaf
1 sprig fresh thyme
1/2 cup creme fraiche
1/4 teaspoon pumpkin pie spice
Kosher salt and freshly cracked black pepper
Instructions: Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes. Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes. In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish. Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche. ","[Chardonnay, Pinot Gris, Riesling, Sparkling Brut]

" 37846,"Sugoi's Teri Loco Moco 16 ounces ground beef 2 ounces ground pork 1 egg 1 onion, diced Garlic salt Freshly ground black pepper Worcestershire sauce 1 1/2 cups panko (Japanese bread crumbs) 1 cup cooked rice 4 eggs, cooked, poached or fried Teriyaki sauce Brown gravy Instructions: Mix the first 8 ingredients (beef through panko) together and form into 4 patties. Grill or broil patties to desired doneness, about 5 minutes on each side. Divide rice between 4 plates and top each with a patty, 1 egg, teriyaki sauce, and gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37847,"Diner-Style Powdered Buttermilk Doughnuts 3 1/2 cups cake flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons salt 3/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 3/4 cup granulated sugar 3/4 cup buttermilk 3 tablespoons unsalted butter, melted and cooled 1 large egg, at room temperature 2 teaspoons vanilla extract vegetable oil for frying 1 cup confectioners' sugar, sifted Instructions:

1. In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.
2. In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough. Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.
3. Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.
4. Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees F. Line a baking sheet with paper towels.
5. Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.
6. When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess. Serve the same day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37848,"Shrimp Abaco 2 1/2 ounces olive oil 32 large fresh shrimp, peeled and deveined 2 tablespoons diced fresh garlic 2 tablespoons diced shallots 1/2 cup tomato, diced 16 artichoke hearts, quartered 1 cup thinly sliced button or portobello mushrooms 1/2 cup chopped green onion 1 cup white wine 4 cups cream Instructions: Heat saute pan over high heat. Add olive oil and shrimp, and saute until they are about 1/2 cooked, about 2 minutes. Add garlic and shallots and saute until they are golden brown. Add tomatoes, artichokes, mushrooms, and green onion. Remove from the heat and carefully add the wine. Return to the pan and cook until the white wine is reduced by 1/2. Add the cream and let sauce reduce for 2 minutes or until sauce thickens. Serve over pasta of your choice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 37849,"Sunny's Twice Baked Potatoes 4 (8-ounce) russet potatoes 1 tablespoon vegetable oil Salt and freshly ground black pepper 2 scallions, finely chopped 4 cloves garlic, grated on a rasp 1/2 teaspoon onion powder 1 teaspoon dry mustard 5 ounces Manchego cheese, grated, divided 4 ounces cream cheese, cut into cubes 1 cup heavy cream, warmed 3 strips cooked bacon, crumbled for garnish, optional Instructions: Preheat the oven to 400 degrees F. Prick each potato all over several times with a fork. Rub the oil on the potatoes and sprinkle the skin with salt and pepper. Place the prepared potatoes on a baking sheet and bake until the potatoes are fork tender, about 45 minutes. Allow to cool on the countertop before you handle. Lower the oven to 375 degrees F. Meanwhile, in a large bowl, combine the scallions, garlic, onion powder, dry mustard, 4 ounces cheese, cream cheese and 1 teaspoon salt. Slice a 1/4-inch \lid\ off of each potato lengthwise. Using a spoon, scoop out the insides and leave about a 1/8-inch thick rim around the inside of the potato halves to keep them sturdy. To make things easier, slide a butter knife around the edges of the inside before scooping. Scrape the little bit of flesh still attached to the \lid\ you sliced off and discard the leftover skin. Place the hollowed potatoes back on the baking sheet. Mash the potato flesh in a small bowl, and then add to the bowl with other ingredients. Mash together and slowly stir in the heavy cream. Taste and season with salt and pepper, if needed. Scoop this mixture back into the empty potato skins, sprinkle with the remaining 1 ounce cheese evenly over the tops and return the potatoes to the oven to bake until the tops are golden brown, 20 to 25 minutes. Remove and sprinkle with bacon bits, of using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37850,"Rib-Eye Marinated in Garlic, Chiles and Oregano 8 cloves garlic, finely chopped 3 Anaheim cl peppers, stems removed, roughly chopped 3 tablespoons finely chopped fresh oregano leaves 1/2 cup canola oil 3 1-inch-thick bone-in rib-eye steaks (about 1 pound each) Kosher salt and coarsely ground pepper Instructions: Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steaks until slightly charred and an instant-read thermometer registers 130 degrees F for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into 1/2-inch-thick slices. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 37851,"Fish Tacos 1 1/2 pounds mahi-mahi filets 1/4 cup dry white wine 2 tablespoons lime juice 1 teaspoon minced garlic 1 tablespoon vegetable oil 1 lime, quartered 12 small corn tortillas, warmed Romaine or Iceberg lettuce, shredded, for garnish Pico de Gallo salsa, for garnish 1 avocado, pitted and cut into thin slices, for garnish Sour cream or crema, for garnish Instructions: Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes. When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper. Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side. Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 37852,"Saucisson en Croute 1 tablespoon oil 1 (1-pound) bag sauerkraut, rinsed and drained 2 onions, thinly sliced 1 teaspoon caraway seeds 1 pound low-fat turkey kielbasa 1 (10-ounce) can refrigerated pizza dough 1 cup honey mustard Instructions: In a large nonstick skillet, heat the oil. Add the sauerkraut, onions, caraway seeds and a 1/2 cup of water; cook, covered, until the liquid evaporates and the sauerkraut and onions are very tender, about 15 minutes. Remove from the heat and cool completely. Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths, then cut the pizza dough in 1/2. On a lightly floured surface, roll out each 1/2 of dough into a rectangle about 2 inches longer than the kielbasa and wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the center of each piece of dough, then place a kielbasa half on the sauerkraut. Fold up the dough to enclose the kielbasa completely, pinching the edges to seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes. Cut into slices; serve warm or at room temperature, with honey mustard on the side. ","[Chardonnay, Riesling, Gavi, Vermentino]" 37853,"Southern Baked Mac and Cheese Kosher salt 1 pound elbow macaroni 5 large eggs 3 1/2 cups heavy cream 2 1/2 teaspoons Cajun seasoning 1/2 teaspoon ground mustard 1/4 teaspoon ground nutmeg 1 pound sharp Cheddar, shredded 1 pound whole-milk mozzarella, shredded 1 pound Gouda, shredded Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until 3 minutes less than fully cooked. Drain and rinse under cold water until cooled; drain well. Add the cooked pasta back to the pot.
   Put the eggs, heavy cream, Cajun seasoning, ground mustard, nutmeg and a big pinch of salt in a medium bowl and whisk to combine. Pour over the cooked pasta and stir to combine.
   Toss together the Cheddar, mozzarella and Gouda in a large bowl. Add the cheeses to the pot and stir to evenly combine. Transfer the mixture to a 9-by-13-inch baking dish.
   Bake until the center of the mac and cheese is set and the top is golden brown, 60 to 70 minutes. Let cool about 10 minutes before serving.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 37854,"Antipasto Salad 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard
   1/2 teaspoon Calabrian cl paste, crushed red pepper flakes or sriracha
   1/2 teaspoon dried Italian seasoning
   1/2 small shallot, minced
   Kosher salt
   3 tablespoons olive oil
   4 radishes, thinly sliced 2 celery ribs, thinly sliced
   1 romaine heart, cut into 1/2-inch-wide strips
   1/2 head iceberg lettuce, cut into 1/2-inch-wide strips
   1/4 pound provolone, cut into 1/4-inch cubes
   1/4 pound Genoa salami, cut into 1/4-inch cubes
   1 cup cherry tomatoes, halved
   3 tablespoons pickled pepperoncini, sliced
   3 tablespoons pickled cherry peppers, sliced
   Instructions: For the vinaigrette: Whisk the vinegar, mustard, cl paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake. For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 37855,"B. Smith's Cornmeal-Dipped Pan-Fried Whiting 1 cup yellow cornmeal 1/4 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon freshly ground black pepper 3/4 cup milk 4 (8-ounce) whiting fillets 6 tablespoons unsalted butter Tartar sauce Lemon wedges Instructions: Mix the cornmeal, flour, salt, paprika, and pepper together in a shallow dish or plastic container. Pour the milk into another dish. Dip the fillets into the milk, then into the cornmeal mixture, coating them well and shaking off any excess. Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with the remaining butter and fillets. Serve immediately, with tartar sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37856,"Strawberry Salad 1 package ramen noodles, crushed, flavor packet discarded 1/4 cup sliced almonds 1/4 cup sunflower seeds 1/4 cup (1/2 stick) butter, melted 1 head romaine lettuce, washed and dried
   One 5-ounce bag baby spinach 1 pint strawberries, hulled and thinly sliced
   1 cup grated Parmesan 3/4 cup sugar 1/2 cup red wine vinegar 3/4 cup vegetable oil 1/2 teaspoon paprika 1/2 teaspoons salt 2 cloves garlic, minced Instructions: For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
   Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
   For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
   Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37857,"Vodka Grape Sparkler 2 pounds fresh red seedless grapes, plus 1 cup sliced 1/2 cup clover honey 1/2 cup fresh lemon juice 3/4 cup vodka, very cold 1 bottle rose sparkling wine, very cold Instructions: Blend the whole grapes, honey and lemon juice in a blender until smooth. Blend in batches, if necessary. Drain the grape mixture into a pitcher. Add the vodka and sliced grapes. Cover the pitcher and refrigerate until cold, at least 1 hour. Add the rose to the mixture just before serving and serve in red wine goblets. ","[Ros, Prosecco, Cava]" 37858,"Frozen Blueberry Daiquiris 1/2 cup sugar 1 pint blueberries
   2 cups rum
   1/4 cup fresh lime juice
   2 cups ice
   Instructions: In a medium saucepan over medium-high heat, combine the sugar and 1/2 cup water and bring to a low boil, stirring until the sugar dissolves. Add the blueberries and reduce the heat to a simmer. Use a wooden spoon to crush the berries, allowing their juices to release, and continue to simmer for 20 minutes. Press the berry mixture through a fine-mesh sieve set over a bowl and discard the solids. Let the syrup cool completely. In a blender, combine the berry syrup, rum and lime juice. Add the ice and blend until smooth. Serve immediately. ","[Rum, Moscato, Sauvignon Blanc, Pinot Grigio]" 37859,"No-Churn Cherries 'n' Creme Ice Cream One 14-ounce can sweetened condensed milk 2 teaspoons pure vanilla extract or vanilla bean paste
   Pinch fine salt
   2 cups heavy cream, cold
   One 16-ounce bag frozen dark sweet cherries, mashed Instructions: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Fold in half of the mashed cherries. Pour into a chilled 9-by-5-by-3-inch metal loaf pan. Sprinkle the top with the remaining mashed cherries. Freeze, covered, until solid and scoopable, about 5 hours. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 37860,"Scrambled Eggs With Ricotta and Broccolini 3 tablespoons extra-virgin olive oil 1 large bunch broccolini, roughly chopped Kosher salt and freshly ground pepper 8 large eggs, beaten 1/3 cup ricotta cheese 1/4 cup grated parmesan cheese Crusty bread, for serving (optional) Instructions: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the broccolini, 2 tablespoons water, 1/4 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until crisp-tender, about 6 minutes. Transfer to a bowl. Add the remaining 1 tablespoon olive oil to the skillet. Add the eggs, 1/2 teaspoon salt, and pepper to taste and cook, stirring with a rubber spatula, until the eggs are just barely set, about 3 minutes. Remove from the heat and stir in the broccolini and ricotta. Sprinkle with the parmesan. Serve with bread, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37861,"Cheddar Onion Bangers and Mash with Guinness Essence 1 teaspoon grapeseed oil 2 pounds English or Irish sausage 24 ounces Guinness beer 1 medium onion, diced 6 large potatoes, peeled and cut into 1-inch chunks 1 large white onion, diced 1 cup shredded white Cheddar 4 tablespoons butter, cut into cubes 1/2 cup heavy cream 3 to 4 liters canola oil, as needed for deep-frying 1/4 cup all-purpose flour 2 tablespoons cornstarch 1 tablespoon garlic powder 1 tablespoon paprika 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 white onion sliced thin Instructions: For the bangers: Heat grapeseed oil over medium-high heat in a saute pan with a lid. Sear sausage on all sides. Add beer and onion to pan, turn heat down to low and braise until sausage is cooked through, about 50 minutes. For the mash: Boil potatoes and onion until potatoes are tender and strain. Return to pot and stir in cheese, butter, and heavy cream. Mash by hand, then whip with an electric beater and keep warm.; For the tobacco onions: Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods. Remove sausage to a utility platter and let rest. Strain braising liquid through a chinois and return to pan. Let reduce by two-thirds. Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper. Dust onions with mixture and deep-fry until crispy. Drain on paper towels. Slice sausage on the bias. Spoon some mashed potatoes in the center of serving plate. Top with sausage and tobacco onions. Serve with some braising liquid. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 37862,"Easy Apple Crisp 6 tart apples 1 cup sugar 1/4 teaspoon ground cloves 1/2 teaspoon cinnamon 2 teaspoons lemon juice 3/4 cup sifted flour 1/8 teaspoon salt 6 tablespoons butter 1/4 cup chopped nuts Whipped cream or ice cream Instructions: Preheat oven to 350 degrees. Peel, core and slice apples into a bowl. Add 1/2 of the sugar, the spices and lemon juice. Mix lightly and pour into buttered 1 1/2 quart casserole. Blend the remaining sugar, flour, salt and butter to a crumbly consistency. Add the nuts and sprinkle over the apple mixture. Bake 45 minutes or until the apples are tender and the crust is nicely browned. Serve with whipped cream or ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 37863,"Mixed Green Salad with Whole Citrus Vinaigrette 2 lemons 1/2 navel orange or 1 small orange 1 shallot 1 1/2 cups pure olive oil 1 teaspoon gray salt 1/2 teaspoon freshly ground pepper 8 cups mixed young green lettuces Cocoa Nibs (available at specialty and gourmet food stores) Instructions: Juice the lemons, orange, and shallot in a juice extractor. Put the juices in a bowl and whisk in the olive oil in a slow stream to form an emulsion. Season with the salt and pepper. Taste and adjust the seasoning. Whisk again, cover, and refrigerate for up to 3 days. You should have about 2 cups. Just before serving, place the greens in a salad bowl, add about 1/2 cup vinaigrette, and toss well. Add more to taste and adjust the seasoning. Finish the salad with a sprinkling of cocoa nibs to taste. Variation for Blender: Use 3 lemons, 2 small oranges, 1 shallot, 1 teaspoon gray salt, 1/2 teaspoon pepper, and 1 1/2 cups pure olive oil. Cut off and discard the stem ends of 2 lemons and 1 orange. Cut into quarters, cut out the core, and remove seed. Place in a blender. Squeeze the juice from the remaining lemon and orange; add to the blender with the shallot, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little hot water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. Makes about 3 cups. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 37864,"Grilled Peaches with Citrus Mascarpone 4 ripe peaches, pitted and halved 1/4 cup honey 2 tablespoons unsalted butter Zest and juice of 1 lemon or 1/4 cup white wine 8 ounces mascarpone 1/2 cup heavy cream 1 teaspoon vanilla extract Zest of 1 orange Juice of half an orange Whole roasted salted almonds, crushed, for serving Shortbread cookies, crushed, for serving Instructions: Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom and remove the ring if it has one so the coals are exposed. Prepare the foil packets: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the peaches, cut side down, 2 tablespoons of the honey and the butter evenly between the packets. Bring up all 4 sides of the foil, but don't seal. Grate the lemon zest evenly between each packet. Squeeze the lemon juice evenly between each packet or add 2 tablespoons of white wine to each packet. Tightly seal the foil. Place the packets directly onto the coals and cook until the peaches are tender and cooked through, 10 to 12 minutes. Meanwhile, vigorously whisk the mascarpone, heavy cream, remaining 2 tablespoons honey, vanilla extract, orange zest and orange juice in a large bowl until lightened and fluffy, 3 to 5 minutes. Remove the foil packets from the grill, carefully open and allow some steam to escape. Spoon some peaches along with some of their juices into a serving bowl. Dollop the citrus mascarpone over the top. Garnish with crushed almonds and shortbread cookies. Serve! (Alternatively, you can bake the foil packets in a 350 degrees F oven for 8 to 10 minutes.) ","[Chardonnay, Pinot Grigio, Vermentino, Cava]

" 37865,"Sesame Noodles with Cucumbers and Shredded Chicken 1/2 cup chinese sesame paste or tahini (can also substitute creamy peanut butter) 1 tablespoon sesame oil 1/4 cup canola oil 1/2 cup rice wine vinegar 2 serrano chiles, de-stemmed 2 cloves garlic 1/3 cup basil leaves 1 bunch chopped scallions 1/3 cup mint leaves Salt and black pepper to taste 1 pound angel hair pasta, blanched and refreshed 2 english cucumbers julienned 2 cups shredded chicken from whole roasted chicken, recipe follows Garnish: 1 red bell pepper finely diced 1 whole chicken, preferably organic with giblets removed Salt and black pepper to taste Canola oil Instructions: In a food processor, mix sesame paste, oils, and vinegar. Add cl, garlic and herbs and puree until smooth. Season with salt and pepper. In a large mixing bowl toss pasta, cucumbers and chicken with dressing. Check for seasoning and garnish with red bell peppers and basil/mint leaves. Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. When chicken is fully browned, turn down oven to 325 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving. When chicken is cooled, remove skin and hand-shred the meat. Broil the skin to crisp up then julienne for garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37866,"Cajun Mashed Potatoes 2 tablespoons garlic powder 2 tablespoons paprika 1 teaspoon cayenne pepper Kosher salt and freshly ground pepper 5 pounds Yukon Gold potatoes, peeled and cut into chunks 2 sticks salted butter, at room temperature 1 8-ounce package cream cheese, at room temperature 1 cup heavy cream 1/2 to 1 teaspoon seasoned salt, such as Lawry\u2019s Kosher salt and freshly ground pepper Instructions: Make the Cajun seasoning: Combine the garlic powder, paprika, cayenne and 2 tablespoons each salt and pepper in a large bowl. Make the potatoes: Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, letting the steam escape. Turn off the heat before adding the butter, cream cheese, heavy cream and 1 tablespoon of the Cajun seasoning (reserve the rest for another use). Mash, mash, mash! Next, add the seasoned salt and 1/2 teaspoon each salt and pepper; mash. Place the lid on the pan to keep the potatoes warm until you are ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37867,"Buttermilk-Brined Rotisserie Chicken Kosher salt 1/4 cup packed light brown sugar 6 cloves garlic, smashed 1 tablespoon coriander seeds 2 teaspoons smoked paprika 1/2 teaspoon plus 1/8 teaspoon cayenne pepper 1 whole chicken (about 4 pounds) 3 cups buttermilk 2 tablespoons unsalted butter 2 tablespoons apple cider vinegar 1/2 teaspoon ground coriander 1/4 teaspoon garlic powder Instructions: Make the brine: Heat 1 cup water, 1/4 cup salt, the brown sugar, garlic, coriander seeds, 1 1/2 teaspoons paprika and 1/2 teaspoon cayenne in a small saucepan over low heat, stirring, until the salt dissolves. Let cool completely. Put the chicken in a large resealable plastic bag. Pour in the brine and buttermilk; seal the bag. Refrigerate at least 4 hours or overnight, turning once or twice.
About 30 minutes before grilling, remove the chicken from the brine and pat dry. Let sit at room temperature.
Prepare a grill with a rotisserie attachment according to the manufacturer\u2019s instructions. Preheat the grill to medium and prepare for indirect cooking: On a gas grill, turn off the center burner(s); on a charcoal grill, bank the coals to the sides. Combine the butter, vinegar, ground coriander, garlic powder and the remaining 1/2 teaspoon paprika and 1/8 teaspoon cayenne in a saucepan. Cook over low heat, stirring, until the butter is melted. Set aside. Truss the chicken with kitchen twine: Tie the legs together and tie the wings close to the body so the chicken is a round shape. Once the grill registers 325? F to 350? F, slide the chicken onto the rotisserie spit. Insert the prongs on the rod into the chicken so it\u2019s snug; secure with the thumbscrews. (If the twine loosens, tie again.) Place the rod onto the rotisserie with a drip pan underneath; turn the rotisserie on.
Cover the grill and cook, basting the chicken with the butter mixture every 30 minutes, until a thermometer inserted into the thigh registers 165? and the skin is browned and crisp, 2 to 2 1/2 hours. (If using a charcoal grill, add coals as needed to maintain a temperature of 325? F to 350? F.) Turn off the rotisserie. For a gas grill, turn off the grill and let the chicken rest on the rod for 10 minutes before carving. For charcoal, lay the chicken, on the rod, on a foil-lined baking sheet and let rest 10 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37868,"Chocolate-Filled French Toast 3 eggs 3/4 cup milk 1 tablespoon caster sugar (superfine) 1 pinch salt 1 tablespoon unsalted butter 8 slices white bread 3 1/2 ounces dark or milk chocolate, chopped Confectioners' sugar, for garnish Instructions: Whisk together the eggs, milk, caster sugar and salt in a flat dish. Melt the butter in a large frying pan over medium heat.
Dip 2 slices white bread into the egg mixture, turning them over so they get completely coated.
Add them to the frying pan and sprinkle each one with a 1/4 of the chopped chocolate. Soak the remaining bread pieces in the egg mixture and set them atop the chocolate-slathered bread slices in the pan to make sandwiches. Press them down lightly with a spatula to seal their edges.
Fry for 3 minutes per side or until they are golden brown. Remove the sandwiches from the pan and serve immediately or keep them warm while you prepare the rest of the sandwiches. Serve the sandwiches dusted with the confectioners' sugar. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 37869,"Sweet and Spicy Coleslaw 2 pounds green cabbage (about 1 small or 1/2 large cabbage) 4 carrots 1 medium onion 1/2 cup mayonnaise 1/4 cup mustard 2 teaspoons apple cider vinegar 1 cup sugar Freshly ground black pepper 1/2 teaspoon cayenne pepper Kosher salt Instructions: Quarter and core the cabbage. Peel the carrots and onion and cut into pieces that will fit through the feed tube of a food processor. Fit the food processor with the grater attachment and push the cabbage, carrots and onion through the feed tube to grate. Toss the grated vegetables in a large bowl. Prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, 1 teaspoon black pepper and the cayenne in a medium bowl. Toss the dressing with the cabbage mixture and season with salt and pepper. Cover with plastic wrap and chill at least 2 hours before serving. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 37870,"Backyard Baby Back Ribs 2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs Kosher salt 6 tablespoons Rub Number Nine, recipe follows 1/2 cup orange juice (not fresh squeezed) 1/2 cup margarita mix 1/3 cup honey 1/3 cup ketchup 1 tablespoon Worcestershire sauce 1 teaspoon espresso powder or instant coffee powder 1/8 teaspoon cayenne pepper 1 1/4 cups dark brown sugar 3/4 cup chili powder 1/4 cup garlic powder 2 tablespoons ground thyme 1 tablespoon cayenne pepper 1 tablespoon allspice Instructions: Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight. The next day, heat the oven to 250 degrees F. Combine the orange juice and margarita mix in a liquid measuring cup. Open 1 end of each pouch and evenly divide the liquid between the 2 pouches. Reseal the pouches and place the sheet pan in the oven for 2 hours. Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup. Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours. The fat in the braising liquid will have solidified on the top and can be removed at this time. Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper. Whisk to combine. Set over medium high heat and reduce to a glaze, approximately 10 minutes. Set a gas grill to medium-high and allow to heat for 10 minutes. Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium. Leave alone for 3 minutes. Flip and cook for another 3 minutes. Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char. Remove the ribs from the grill to a cutting board. and cut into 2 rib portions, using kitchen shears. Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat. Serve the remaining glaze on the side. Place all of the ingredients in an airtight container and shake to combine. Store for up to 3 months. Yield: about 2 1/2 cups ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 37871,"Crabmeat Stuffed Portobello Mushroom Caps 4 large (4 to 5-ounce) portobello mushroom caps, stemmed 3 tablespoons olive oil 1 1/4 teaspoons salt 3/4 teaspoon freshly ground white pepper 2 tablespoons unsalted butter 1/4 cup small-diced onions 2 tablespoons all-purpose flour 1 cup whole milk Pinch freshly grated nutmeg 1/2 pound lump crabmeat, picked over 1/3 cup grated Gruyere 4 teaspoons bread crumbs Instructions: Preheat the oven to 400 degrees F. Peel the brown skin from the tops of the mushrooms to reveal the cream colored under skin. Toss the mushroom caps with the 2 tablespoons of the olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the caps on an aluminum foil lined baking sheet, stem-end up, and roast in the oven until well roasted and browned, about 35 to 40 minutes. Remove from the oven and cool for 10 minutes. Set a 1-quart saucepan over medium heat and add the butter to the pan. Once the butter is melted, about 1 minute, add the onions and saute until translucent, about 3 minutes. Sprinkle the flour into the pan and stir to form a roux. Continue to cook the roux for 2 to 3 minutes before adding the milk. Bring the milk to a boil and reduce to a simmer, season with the remaining 1/4 teaspoon of salt, 1/4 teaspoon of white pepper and the nutmeg. Cook the bechamel sauce for 5 minutes before removing from the heat. Allow the mixture to cool slightly before folding in the crabmeat and cheese. Combine the bread crumbs with the remaining tablespoon of olive oil. Spoon 1/3 cup of the bechamel over each mushroom cap and sprinkle 1 teaspoon of the bread crumb mixture over each stuffed mushroom. Place in the oven and roast until the bechamel is bubbling and lightly browned on the edges, about 8 to 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 37872,"Corn Muffins 3 cups all-purpose flour 1 cup sugar 1 cup medium cornmeal 2 tablespoons baking powder 1 1/2 teaspoons salt 1 1/2 cups whole milk 1/2 pound unsalted butter, melted and cooled 2 extra-large eggs Instructions: Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 37873,"Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette 1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper) 1 ounce 100 percent agave tequila 4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon 1 jalapeno, de-stemmed, minced with the seeds 1 onion, sliced 4 limes, juiced 1 tablespoon soy sauce Salt and black pepper Nopal Salad, recipe follows Cilantro Agave Vinaigrette, recipe follows 1/2 cup corn tortillas, cut into 1/16-inch ribbon, fried crisp, for garnish Grapeseed oil, to cook 1 tablespoon minced ginger 2 shallots, minced 2 cups 1/4-inch strips nopal 1/2 cup cilantro-agave vinaigrette, recipe follows 1/2 pound mixed field greens Salt and freshly ground black pepper 2 cups washed, dried, and picked cilantro 2 cloves garlic 2 tablespoons agave syrup 1 tablespoon Dijon mustard 2 limes, juiced 2/3 cup grapeseed oil Salt and black pepper Instructions: In a bowl, mix everything together. Let sit, refrigerated or in another bowl of ice, for 10-15 minutes. Stir and check for seasoning. Place the salad in the middle of 4 serving plates and drizzle the cilantro vinaigrette around. Top salad with a mound of fish and fried tortilla crisps. In a saute pan coated lightly with oil, saute the ginger and shallots for 2 to 3 minutes until lightly brown. Add the nopal and heat thoroughly. Season and add the vinaigrette. Place the greens in a large bowl and toss with warm vinaigrette. Check for flavor. In a blender, add cilantro, garlic, syrup, Dijon, and juice, and blend at high speed. Slowly add the oil to emulsify and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 37874,"Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce Chipotle Honey Mustard Dipping Sauce: 2 cups honey 5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce Salt and freshly cracked black pepper 1 cup Dijon mustard
Kettle Corn Dog: Vegetable oil, for deep-frying 2 2/3 cups yellow cornmeal
1 1/3 cups all-purpose flour, plus more for the hot dogs
3 tablespoons sugar
2 teaspoons baking powder
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper 4 large eggs, lightly beaten
2 cups whole milk
2 cups crumbled kettle corn
12 hot dogs Instructions: For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside. For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F. Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.) Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat. Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three. Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil. Serve the corn dogs with the dipping sauce. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 37875,"Cupcake-Stuffed Ice Cream Cones 16 to 18 flat-bottomed ice cream cones 1/3 cup oil
3 large eggs
One 15.25-ounce box white cake mix
1 teaspoon vanilla extract
Gel food coloring in pink, purple and green, as needed Melting candy wafers in pink, purple, blue and green, as needed 2 cups buttercream frosting, tinted pale blue
Instructions: Preheat the oven to 350 degrees F. Stand the ice cream cones upright in the cups of two 12-cup muffin tins (or bake them in batches if you only have 1 tin). Whisk together the oil and eggs in a bowl. Add the cake mix, vanilla extract and 1 cup water and mix until no lumps remain. Divide the cake batter into 3 bowls. Tint each batter with a different color gel food coloring (pink, purple and green), adding as much as needed until the desired shade is reached. Fill the cones with the batter, alternating colors, until halfway full (they expand as they bake). Using a skewer in an up-and-down motion, marble the batter in each cone 2 to 3 times. Bake until a toothpick inserted in the center of a cupcake comes out clean, 14 to 16 minutes. Let cool completely. Meanwhile, microwave the pink, purple, blue and green melting candy wafers in 4 separate microwave-safe bowls (one color in each bowl) for 30 seconds, then stir. Continue heating for 5 to 10 seconds at a time, stirring, until completely melted and smooth. Pour the melted candy into mermaid tail silicone molds (2- to 3-inch tails), alternating colors. Place in the freezer for 6 to 8 minutes to set. Continue the process until you have enough mermaid tails. Spread the cooled cupcakes with the blue frosting. Press a mermaid tail into the center of each cupcake, about 1/4 inch into the frosting.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37876,"Walnut Cookies (Polvorones) 2 sticks (8 ounces) unsalted butter, at room temperature 1/2 cup granulated sugar 2 cups all-purpose flour 1 cup chopped walnuts 1/2 cup ground walnuts 1/2 cup powdered sugar, plus more for serving Instructions: With an electric mixer or in the bowl of a stand mixer using the paddle attachment, beat the butter until light and fluffy. Add the granulated sugar and beat until well blended. Beat in the flour, and then the chopped and ground walnuts. Remove the dough from the bowl and form into a large disc. Wrap the dough in plastic and chill in the refrigerator for 30 minutes. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator. Cut the dough into quarters, and then cut each quarter into sixths for a total of 24 equal pieces. Roll each piece of dough between your palms into 2-inch balls. Arrange the 24 balls onto the prepared baking sheets (12 cookies on each sheet), spacing them 1 inch apart. Bake the cookies until golden brown on the bottom and just pale golden on top, 20 to 25 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the confectioners' sugar. Transfer the sugarcoated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store them in an airtight container at room temperature.) Sift more confectioners' sugar over the cookies before serving or toss in sugar a second time. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37877,"Mango Basil Chutney 3 tablespoons chopped fresh basil 1 tablespoon minced ginger 1 tablespoon cider vinegar 1/4 teaspoon ground cardamom 1/4 teaspoon Five-Spice Blend, recipe follows 1 small red chili, minced 1 mango, peeled and pit removed Juice of 1/2 lime A pinch salt A pinch sugar Instructions: Put the basil, ginger, vinegar, cardamom, Five-Spice Blend, chili, mango, lime juice, salt and sugar in a blender and pulse until smooth. Store in an airtight container in the refrigerator until serving. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 37878,"Brick Red Raspberry Hearts 2 cups raspberry puree 15 ounces milk chocolate, finely chopped 1 1/2 tablespoons butter 1 tablespoons raspberry flavored alcohol 1/4 cup corn syrup Powdered food coloring, as desired 1 pound white chocolate, tempered Instructions: Make the filling: Place the fresh raspberry puree in a pan and bring it to a boil. Pour the hot fruit puree over the chopped milk chocolate. The hot puree will melt the milk chocolate. Use a whisk to mix the chocolate and fruit puree. Add the butter and continue to whisk. Continually whisk while adding the alcohol and the corn syrup. Mix until well combined with no remaining lumps. Let this cool. Must be less than 88 degrees or it will melt the chocolate molded inside each cavity. Paint the molds: Place a few drops of color in the receptacle of the airbrush and apply color to the empty molds. This is what will give the finished chocolates their color. Repeat to paint as many molds as you have. Mold the chocolates: Use a ladle to fill the mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of each cavity should be evenly coated with chocolate. Wipe the edge of the mold clean with an offset spatula and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the mold again with an offset spatula. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat to fill as many molds as you have. Place the raspberry ganache in a piping bag and pipe it into the chocolate filled molds. Leave just enough room for the layer of chocolate that closes the mold. Let set in the refrigerator for a couple of hours or overnight. To close the bottoms of each cavity, use tempered white chocolate and apply with an offset spatula. Scrape clean and allow to them to set. You can place them in the refrigerator for 15 minutes. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release from the mold. Source: Heart molds: Beryls ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 37879,"Ernest's Special Daiquiri 2 ounces light rum 1 teaspoon grapefruit juice 1 teaspoon maraschino liqueur Juice of 1/2 lime 1/2 cup crushed ice Instructions: In a blender or a food processor, combine all the ingredients and process for 30 seconds. Pour into a chilled cocktail glass. ","[Cuba Libre, Sauvignon Blanc, Pinot Grigio]" 37880,"Air Fryer Fried Chicken 3 cups buttermilk 6 garlic cloves, crushed and peeled Kosher salt and freshly ground black pepper 6 bone-in, skin-on chicken thighs (about 2 pounds) 6 chicken drumsticks (about 2 pounds) 2 cups all-purpose flour 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder Olive oil cooking spray Instructions: Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice. When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37881,"Creamy Spicy Corn Chowder with Chicken 2 slices bacon, sliced in 1-inch strips 1 medium yellow onion, diced 1 jalapeno, seeded and diced 1 russet potato, diced 1 small red pepper, diced 3 cups frozen corn kernels, thawed Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh thyme leaves 2 cups milk 3 cups chicken broth 2 cups shredded rotisserie cooked chicken Fresh cilantro leaves, for garnish 1 lime, cut into wedges Instructions: In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme. In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes. Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37882,"Giant Rosti 4 baking potatoes, like russets, peeled and grated 1 small red onion, grated Salt and pepper 4 tablespoons butter Sour cream, as a garnish Chopped chives or green onion, as a garnish Instructions: In a large bowl, stir together grated potatoes and onion, and season, to taste, with salt and pepper. Melt 2 tablespoons of the butter in a 9-inch nonstick frying pan over medium-high heat. When bubbles subside, add the potato mixture and tamp down to spread into an even layer. Place a piece of foil over the top of the potatoes, then weight them down by placing a heavy plate on top that is slightly smaller in diameter than the pan. Cook, undisturbed, until the bottom is well-browned, about 15 minutes. Lift an edge of the potatoes with a spatula to check. To flip, remove plate and foil. Invert the plate over the top of the potato cake and, holding the pan and plate together with oven mitts, flip the whole operation so the potato cake lands on the plate. Melt remaining butter in the frying pan, then slide the cake, uncooked side down, back into the pan. Replace the plate and foil on the top, as before, then cook until underside is brown and crispy, about 10 more minutes. Remove plate and foil and slide cake onto a serving plate. Cut into wedges and serve plain or with sour cream and chives or green onion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37883,"Marsala Artichokes 1 (16-ounce) bag frozen artichoke hearts, thawed 1 (14-ounce) can low-sodium chicken stock or broth 3/4 cup Marsala wine 2 teaspoons Italian seasoning 1 tablespoon crushed garlic 1 medium Roma tomato, seeded and diced 1 teaspoon salt 1/2 teaspoon ground black pepper 2 teaspoons lemon juice Instructions: Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 6 to 7 minutes. To serve, use a slotted spoon to remove hearts from braising liquid. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 37884,"Pancakes 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon fine salt Pinch freshly grated nutmeg, optional 2 large eggs, room temperature 1 1/4 cups milk 1/4 teaspoon pure vanilla extract 4 tablespoons unsalted butter, (1/2 stick), melted, plus more for serving Vegetables oil, such as Canola, for cooking pancakes Maple syrup, for serving, optional Cooked bacon and fresh fruit, for serving, optional Instructions:

1. Preheat oven to 200 degrees F.
2. Whisk together flour, sugar, baking powder, salt, and nutmeg, if using, in a large bowl. Beat eggs in a medium bowl. Whisk in about half of milk and vanilla.
3. In a small saucepan over low heat, melt the butter with the remaining milk, stirring occasionally. Remove from heat. Whisk into the egg mixture.
4. Pour wet ingredients into dry ingredients and stir, using a whisk, just until a thick, slightly lumpy batter forms; set aside to sit for 10 minutes.
5. Heat a cast-iron, or nonstick skillet, or a griddle over medium to medium-low heat. Brush with canola oil. Pour batter (1/4 cup for small or 1/3 cup for large pancakes) into pan, about 2 to 3 pancakes per batch depending on pan size. Cook until bubbles break on surface of pancakes and undersides are golden brown, about 2 minutes. Flip and cook about 1 minute more. Repeat with remaining batter.
6. Serve immediately topped with butter and maple syrup. Serve with bacon and fresh fruit. If desired, transfer pancakes to a platter and keep warm in oven. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 37885,"Chocolate Orange Cupcakes with Duff's Swiss Meringue Buttercream 3/4 cup unsweetened cocoa powder 3/4 cup all-purpose flour 3/4 cup cake flour 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 1 cup granulated sugar 1/2 cup light brown sugar Zest of 1 orange (preferably organic) 1 teaspoon salt 2 large eggs, room temperature 3/4 cup sour cream 3/4 cup warm water 3 tablespoons butter, melted 1 teaspoon vanilla extract Duff's Swiss Meringue Buttercream, recipe follows Sparkly Candied Orange Peel, for garnish, recipe follows 10 egg whites 15 ounces sugar 2 pounds butter (8 sticks), cut into small pieces 2 large oranges (preferably organic), such as navels or other thick-skinned varieties 1 cup sugar Water Sanding sugar, for coating Instructions: Preheat the oven to 350 degrees F. Line two muffin tins with 18 cupcake liners. Pass the cocoa powder, all-purpose and cake flours, baking soda and baking powder through a fine-mesh sieve into a large bowl. Whisk in the granulated and light brown sugars, orange zest and salt until thoroughly combined. In a medium bowl, whisk together the eggs, sour cream, water, melted butter and vanilla until smooth. Add the flour mixture to the egg mixture and whisk until combined. Divide the batter among the cupcake liners, filling each by about two-thirds. Bake until set and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool. Frost the cupcakes with the buttercream and garnish with candied orange peel. Place the egg whites and sugar in the bowl of stand mixer. Set the bowl over a pot of gently simmering water and heat, stirring with a wooden spoon, until the sugar has dissolved and is warm to the touch (about 160 degrees F). When you touch the mixture, it should feel completely smooth and not at all gritty. Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes. Switch to the paddle attachment and lower the speed to medium. Add the butter, piece by piece, incorporating each before adding more. Lower the speed further and mix until silky and smooth. Remove the tops and bottoms from the oranges. Cut away the skin, removing both the peel and the white part of the skin. Cut the skin into thin strips. Place the peels in a medium saucepan, cover with cold water and bring to a boil. Cook for 1 minute. Drain and repeat the process two more times. In a large pan over medium heat, stir the sugar and 1 cup water together until the sugar has dissolved. Bring to a boil, add the peels and reduce to heat to low. Cook, swirling occasionally (no stirring!), until the peels are very soft and almost translucent, 45 minutes to 1 hour. Toss the peels in sanding sugar until completely covered, then transfer to a wire rack to cool. ","[Reds, Pinot Noir, Chianti, Tempranillo]" 37886,"Roasted Potato Peels Peels from 6 large russet potatoes (stored in a bowl of water to avoid discoloration) 2 tablespoons butter, melted 2 tablespoons oil
   1/2 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper
   Pinch paprika
   Pinch dried oregano
   2 tablespoons chopped chives
   Sprinkle of sea salt
   Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with a layer of paper towels. Drain the peels and tip onto the paper towel-lined baking sheet. Dry the peels thoroughly, then discard the paper towels. Pour over the butter, oil, kosher salt, pepper, paprika and oregano and toss. Roast, stirring once, until crisp and golden, about 20 minutes. Tip the peels into a serving dish, sprinkle over the chives and sea salt and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 37887,"Cornmeal Biscuit Sausage Dressing 1 1/4 cups self-rising cornmeal 1 cup all-purpose flour, plus more as needed
   1 tablespoon fresh thyme leaves
   2 teaspoons sugar
   1 teaspoon kosher salt
   6 tablespoons unsalted butter, melted
   1 cup buttermilk
   2 tablespoons unsalted butter 1 pound sage breakfast sausage, meat removed from casings 1/2 yellow onion, diced
   2 ribs celery, diced
   1/4 teaspoon kosher salt
   1/4 freshly cracked black pepper
   3 1/2 to 4 cups chicken broth
   1 sleeve saltines, crumbled (about 2 cups)
   1 tablespoon fresh thyme leaves
   Instructions: For the cornmeal biscuits: Preheat the oven to 450 degrees F. Heat a 12-inch cast-iron skillet over low heat. Whisk together the cornmeal, flour, thyme, sugar and salt in a large bowl. Pour in 5 tablespoons butter and the buttermilk and stir until just combined. Pour the remaining tablespoon butter into the hot skillet. Turn off the heat and use a teaspoon scoop or a couple of spoons to form the dough into tiny drop biscuits into the skillet\u2014they will be touching. Bake until golden, 12 to 15 minutes. For the dressing: Remove the skillet from the oven and transfer the biscuits to a plate. Wipe out the skillet and return it to the stove over medium-high heat. Melt 1 tablespoon butter in the skillet, then add the sausage and break it up with the back of a wooden spoon. Cook until browned and crisp, about 5 minutes. Transfer the sausage to a bowl with a slotted spoon, leaving any remaining fat in the skillet. Add the remaining tablespoon butter and let melt, then add the onion and celery to the skillet and cook until both have softened and started to brown, 3 to 4 minutes. Return the sausage to the skillet and stir in the salt and pepper. Pour about 1 cup chicken broth into the skillet and scrape up any browned bits at the bottom. Add the mini biscuits and the saltines. Pour the remaining 2 1/2 to 3 cups broth into the skillet a little at a time, stirring to coat and distribute everything evenly; it should be moist, but not wet. Sprinkle the thyme leaves over the top and transfer the skillet to the oven. Bake until the top is golden brown and the liquid has evaporated, 15 to 20 minutes. Let rest for 5 minutes before serving. Serve hot or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 37888,"Parsnip and Apple Puree 2 Fuji apples, peeled and cored 4 tablespoons unsalted butter, divided 1 shallot, peeled and sliced 1 pound parsnips, peeled and cut into chunks Kosher salt and freshly cracked black pepper 5 large fresh sage leaves Water, to cover Instructions: Cut 1 1/2 apples into chunks and dice the remaining 1/2 apple into small cubes. Set aside.
Add 2 tablespoons of the butter to a saucepan over medium-high heat and stir in the shallots. Saute for a minute or so, then add the apple chunks and cook until slightly golden. Stir in the parsnips, season with salt and pepper, to taste, and cook until caramelized. Once brown on all sides, add the sage leaves and cover with water. Simmer until soft or fork tender. Discard the sage and puree mixture and cooking liquid in a food processor until smooth. Taste for seasoning and adjust, if necessary.
In a small saute pan, melt and brown the remaining 2 tablespoons of butter. Add the diced apple, season with a pinch of salt only and saute until the apples are coated and just tender.
Transfer the puree to a serving bowl and top with the browned butter coated diced apples. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 37889,"Lamb Kidney Tortilla with Oregano Aioli 2 lamb kidneys 4 cups milk
1 teaspoon Worcestershire
1 1/2 teaspoons dry mustard powder
1 teaspoon cayenne pepper 1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter Olive oil, as needed
1/2 cup thinly sliced white onion
6 medium russet potatoes, peeled and sliced very thin
10 large eggs 1 cup mayonnaise 1 cup fresh oregano, a little reserved for garnish
1/2 tablespoon smoked paprika
1 teaspoon sherry vinegar
Kosher salt and freshly ground black pepper
Instructions: Cut the kidneys in half lengthwise and cover in a bowl with the milk and Worcestershire sauce. Add the mustard powder and cayenne. Let rest in the refrigerator overnight. Preheat the oven or a pizza oven to 425 degrees F. Sprinkle the flour in a bowl with salt and pepper. Remove the kidneys from the milk and dredge in the seasoned flour. Add the butter to a 12-inch cast-iron pan over medium-high heat and let melt. Add the kidneys and sear for 3 to 5 minutes. Flip the kidneys, then transfer the pan to the oven to roast for another 5 minutes. Remove to a plate and let cool. In the same cast-iron pan, heat 2 tablespoons oil. Add the onion and transfer to the oven to soften and begin roasting, about 5 minutes. Remove from the oven and let cool. Reserve the cast-iron pan for cooking more later. Add the sliced potatoes to a baking sheet, then drizzle with 1/2 cup olive oil and sprinkle heavily with salt and pepper. Toss to combine, then add another tablespoon or two of olive oil if needed to make sure each potato is coated. Put the baking sheet in the oven to begin softening and roasting the potatoes, about 5 minutes. Remove from the oven and let cool. Add the eggs to a very large bowl and whisk until beaten and thoroughly combined. Add the cooled kidneys, onions and potatoes to the eggs and gently toss to combine. Add 1/2 cup olive oil to the cast-iron pan and carefully pour in the egg mixture, spreading it in the pan to create an even layer. Transfer the pan to the oven, then cover with a lid (or baking sheet if you don't have a lid) and let cook until set, 20 to 25 minutes. Remove the pan to the stovetop. Invert a cool baking sheet on top of the pan and flip the pan over so that the tortilla transfers onto the baking sheet. Slide the tortilla back into the pan. Put back in the oven and continue to cook, uncovered, until the tortilla is light golden on the underside, tucking the edges under to give it a nice round shape, about 5 more minutes. For the oregano aioli: Mix the mayonnaise, oregano, smoked paprika and sherry vinegar in a bowl and season with salt and pepper. Slice the tortilla into wedges or squares and garnish with the aioli and fresh oregano. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 37890,"Cowboy Quiche 1 unbaked Pam's Pie Crust, recipe follows All-purpose flour, for rolling 8 slices bacon, fried until chewy
2 yellow onions, sliced
2 tablespoons salted butter
8 large eggs
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
2 cups grated sharp Cheddar 2 1/2 cups all-purpose or pastry flour 1 teaspoon kosher salt
1 tablespoon sugar
1 cup (2 sticks) cold salted butter, cut into chunks
Instructions: Preheat the oven to 400 degrees F. Roll out the pie dough on a floured surface. Gently lay it in a deep-dish pie pan and press it into the grooves of the pan. Cut off the excess. Set aside. Chop up the bacon into bite-sized pieces. Fry the onions in the butter in a heavy skillet over medium-low heat until deep golden brown, 12 to 15 minutes. Meanwhile, mix the eggs, cream and some salt and pepper together in a large bowl. Add the bacon, onions and cheese and stir to combine. Pour the mixture into the pie shell. Cover lightly with aluminium foil, place on a sheet pan and bake for 45 minutes. Remove foil and bake until the quiche is set and the crust is golden brown, about 10 minutes more. Allow to sit for 10 minutes. Fit for a king or a cowboy. Lightly mix 2 cups of the flour with the salt and sugar in a mixing bowl or a food processor. Cut the butter into the flour using a pastry cutter or by pulsing the food processor. (The mixture should look like large crumbs and begin to cling together in clumps.) Add the remaining 1/2 cup flour and mix lightly or pulse two or three times so as not to overmix the flour. Tip into a bowl. Sprinkle 1/4 cup cold water over the dough and mix with your hands or a wooden spoon until the dough holds together. Shape the dough into two discs. Wrap the dough in plastic wrap and store in the fridge until ready to use. It can also be frozen for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37891,"Cilantro cl Slaw 4 1/2 cups finely shredded green cabbage 2 cups finely shredded red cabbage 1 cup diced roasted, seeded and peeled Anaheim chilies 2 cups diced scallions 2 tomatoes diced 1 1/2 cups cilantro leaves 4 ounces fresh lime juice 3 tablespoons fresh crushed garlic 1/2 cup mayonnaise Salt and freshly ground pepper Instructions: Toss the 2 cabbages, chilies, scallions and tomatoes together. Puree the cilantro leaves with the lime juice and garlic, add the mayonnaise to blend together. Pour that dressing over the slaw, mixing well and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37892,"Bouillabaise 1 large pinch saffron, toasted in a saute pan then mixed with 3 tablespoons hot water 4 cloves garlic, crushed 1/2 pound snapper fillet, cut into 2-inch pieces 1/2 pound monkfish fillet, cut into 2-inch pieces 1/2 pound John Dory, cut into 2-inch pieces 1/2 pound sea bass fillet, cut into 2-inch pieces Olive oil 1 onion, cut into medium dice 1 leek, cut into thin rings 2 celery stalks, sliced 1 can Roma tomatoes 1 orange, zested Pinch fennel seeds 2 quarts rich fish fumet 2 tablespoons pastis Salt and pepper 1 cup rouille (4 cloves garlic, 2 egg yolks*, 2 teaspoons cayenne pepper, 1 cup olive oil, salt) 1 baguette, sliced and toasted Grated Gruyere 2 tablespoons chopped parsley Instructions: Place the saffron, garlic and fish into a mixing bowl. Drizzle with a little olive oil and toss to coat. Refrigerate for at least 1 hour. Saute the onion, leek and celery in olive oil until tender. Add the tomatoes, orange zest and fennel seeds and cook for about 5 minutes. Add the fumet and pastis. Bring to a boil and reduce to a simmer. Add the fish and cook until just done. Season with salt and pepper. To serve, place a baguette slice in the bottom of a serving bowl and top with a spoonful of rouille and a bit of cheese. Top with the fish soup. Garnish with parsley. To make the rouille, using either a mortar and pestle or a food processor, puree the garlic, egg yolks and cayenne pepper until smooth. Slowly drizzle in the olive oil and whisk to incorporate as you would for a mayonnaise. Season, to taste, with salt. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 37893,"Cheesy Italian Beef Quesadillas 4 large flour tortillas 1/2 pound provolone cheese, thinly sliced
1 pound good-quality roast beef, shaved very thin 1 cup jarred fire-roasted bell peppers, drained and julienned 2 tablespoons extra-virgin olive oil Garlic salt Mild giardiniera relish, for serving Instructions: Heat a large nonstick skillet over medium heat. On one half of a tortilla, layer some provolone, then a layer of beef, then some roasted peppers. Fold in half to cover the lling. Repeat to make 3 more quesadillas. 2. Add 1 tablespoon olive oil to the skillet. Add 2 quesadillas and cook until golden on the outside and gooey in the middle, 4 to 6 minutes per side. Slide out of the pan and sprinkle lightly with garlic salt. Repeat with the remaining 2 quesadillas. Cut into wedges and serve with giardiniera relish. ","[Barolo, Chianti, Montepulciano, Tempranillo]" 37894,"The Perfect Mint Julep 4 cups bourbon 2 bunches fresh spearmint 1 cup distilled water 1 cup granulated sugar Powdered sugar Instructions: To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times. To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool. To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon. Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to \marry\ the flavors. To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep. When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately. ","[Bourbon, Chardonnay, Sauvignon Blanc, Riesling]" 37895,"Grilled Clams with Garlic Butter 1 1/2 pounds littleneck clams, well scrubbed (about 24) 8 tablespoons cold, unsalted butter, cut into small pieces, divided 4 large garlic cloves, minced (about 3 tablespoons) 1/4 cup white wine 1/4 cup heavy cream 2 tablespoons minced chives Kosher or sea salt and freshly ground black pepper Instructions: Preheat a grill or Great Grates over medium heat. Scrub and rinse the clams. Keep refrigerated until ready to use. Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve. Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37896,"Mole Amarillo 1 chicken, cut into 8 pieces 1 medium onion, chopped 3 medium garlic cloves, crushed Salt 3 medium chayote 1/2 pound green beans 2 anchos 12 guajillos or 6 chilcostles 10 tomatillos 1 large green roma tomato 1/2 medium onion 4 medium garlic cloves, unpeeled 8 whole black peppercorns 4 whole cloves 1 teaspoon cumin seeds
3 tablespoons vegetable oil 1/2 cup masa harina 1 cup water 4 large fresh hoja santa leaves or 6 sprigs cilantro 3 chiles de agua or 1 jalapeno and 2 anaheims 1/2 cup vegetable oil, for frying
10 pearl onions 1/2 cup lime juice 1 teaspoon dried Mexican oregano, preferably Oaxacan Cooked white rice, as accompaniment Heated tortillas, as accompaniment Instructions: Clean the chicken pieces and place them in a stockpot with boiling water, onion, garlic, and salt, reduce the heat and poach the chicken until tender about 30 minutes. Remove chicken and reserve broth. Heat 2 pots of water to boiling. Add salt. Add chayote to 1 pot and green beans to the other. Cook each to al dente. Drain. Slice chayote and set both aside. For the Mole: Clean the anchos and guajillos with a damp cloth, cut them open, remove the seeds and stems, and spread them flat. Roast them on a hot comal or thin skillet. Remove from the skillet and place in a bowl of hot water and soak for 20 minutes.
On the same comal or skillet dry-roast the tomatillos, tomato, onion, and unpeeled garlic, remove the garlic when black spots appear and peel it, and leave the vegetables until blistered and soft.
In a small skillet, lightly roast the black peppercorns, cloves, and cumin until the aroma is released.
Transfer the reconstituted chiles to the blender with enough water to process. Meanwhile, heat 3 tablespoons oil in large pan and pour the cl mixture through a sieve into the hot pan, it is important that all the pieces of cl skin are blended or removed so the sauce will be smooth. Reduce the heat and let it simmer for 8 minutes.
While frying the cl mixture, blend all the roasted vegetables and roasted spices with enough water to puree. Add this mixture to the frying cl paste, let it simmer for about 20 minutes or until it is reduced. Add reserved chicken broth and simmer for 5 minutes. Dilute masa harina in 1 cup water and add to mixture. Let it cook 10 minutes, check for salt. Add the cooked chicken, peeled and sliced chayote and green beans and cook until heated through. Add hoja santa or cilantro. For the rajas de cl: Make a small slit in each of the chiles, fry them in hot oil, until all sides are blistered. Remove from oil. Let them cool down and remove the skin, discard it along with seed and stems, tear in pieces, and place the strips in a serving bowl, quarter the pearl onions, and add to the chiles along with lime juice, oregano, and salt. Serve with white rice and hot tortillas along with the rajas de cl. ","[Chardonnay, Pinot Noir, Tempranillo, Garnacha]" 37897,"Steamed Mussels in Tequila Chipotle Broth 1 tablespoon olive oil 3 cloves garlic, thinly sliced 1/2 red onion, thinly sliced 1/4 cup 1/2-inch diced tomatoes 1 pound Prince Edward Island mussels, cleaned, de-bearded 1/2 cup Silver tequila 2 cups fish or shellfish stock 1 chipotle pepper from a can of chipotle in adobo, finely chopped 1 tablespoon chopped cilantro Instructions: Serving suggestions: toasted bread and lime wedges In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes. Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste. Serve with toasted bread and lime wedges. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 37898,"Moist Poached Salmon - Second Time Around 4 salmon steaks , 8 ounces each 1/2 to 1 cup dry white wine 3 cups water Dill stalks Whole peppercorns Instructions: Start with 4 steaks so you have enough for next day, second time around). Arrange salmon steaks, over dill stalks, in a single layer a shallow skillet wide enough to accomodate them without crowding. Season with salt and pepper. Add enough wine and water to completely cover salmon; add peppercorns. Slowly bring liquid barely to a simmer. Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked. Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Top with tomato sauce. Leave other steaks in liquid until completely cooled to room temperature. Then remove, and refrigerate, covered for next day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37899,"Calabrese Antipasto 1 cauliflower, cut into bite sized florets 4 carrots, peeled and cut on the diagonal into 1/2-inch slices 4 inner celery ribs, cut on the diagonal into 1/2-inch slices 1/2 cup white wine vinegar 3/4 pound small fresh button mushrooms 1 jar (7 1/2 ounces) pepperoncini (pickled green peppers) 1 (3-ounce) can pitted black olives, drained 1 (5-ounce) jar pimiento stuffed Spanish olives, drained 1 (12-ounce) jar baby kosher dill pickles, drained and sliced 1/2 inch thick 1 (7 1/2-ounce) jar pickled onions 1 (6 1/2-ounce) jar marinated artichoke hearts, drained 1/4 cup extra-virgin olive oil 1 (7-ounce) can imported olive oil packed tuna, drained 1 (2 ounce) tin anchovies with capers, drained 1/2 cup ketchup 1 1/2 teaspoons Worcestershire sauce 1 1/2 teaspoons prepared horseradish 3/4 cup canned tomato sauce 1/4 cup tarragon vinegar, plus more for jars 1 1/2 teaspoons brown sugar 1 clove garlic, minced 6 tablespoons fresh lemon juice Cayenne pepper Sea salt, preferably gray salt Instructions: Place all of the prepared and drained vegetables in separate bowls and reserve their juices. In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt. Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly. Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well. In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess. In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 37900,"Fondue 2 tablespoons butter 2 tablespoons flour 1 1/4 cups milk 8 ounces Gruyere Cheese 8 ounces Appenzeller cheese (Soaked in apple wine) 1/2 cup white wine Freshly ground white pepper and salt to taste Vegetables (steamed off): Broccoli Cauliflower Asparagus New potatoes Cured German sausage Grilled Chicken breast Prosciutto Swedish Meatballs Cooked and Cubed Sirloin Steak Apples Grapes Cubed Bread Instructions: Melt butter into fondue pot or saucepan. Stir in flour. Cook for one minute, stir in milk until thick. Add Gruyere cheese and Appenzeller cheese. Add wine. Stir until smooth. Keep warm on a low flame. Season with salt and pepper to taste. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 37901,"Raisin Punch 1 pound (450 grams) almond paste, recipe follows 15 large (225 grams) eggs 1 stick (110 grams) melted butter, hot 1 cup hydrated raisins, recipe follows 1 cup rum 1 cup plus 3 tablespoons (250 grams) sugar 1/4 cup (75 grams) honey 1/3 cup plus 1 tablespoon plus 1 teaspoon (100 grams) water 3 cups plus 3 tablespoons (500 grams) blanched, whole, almonds 1 tablespoon plus 2 teaspoons (50 grams) Kirsch or simple syrup, optional 2 tablespoons (50 grams) butter Hydrated Raisins 1 cup raisins Water, as needed 1/2 cup dark rum or flavored liqueur Instructions: Preheat the oven to 375 degrees F. Place the almond paste in the bowl of an electric mixer. Gradually add the eggs, 1 a time, incorporating each before you add the next. You may need to stop the mixer and scrape the bowl to incorporate all of the almond paste into the mixture. Slow the mixer to low speed and add all of the hot melted butter. When it is slightly incorporated, increase the speed and mix until well combined. Use a rubber spatula to transfer the almond mixture into a piping bag fitted with a 1/2-inch plain tip. I used a flexible silicon mold but you could also use a mini-muffin tin. Spray the mold with vegetable cooking spray. Pipe the almond paste mixture into the molds. Place a few raisins on top of the piped mixture. Bake until lightly browned, about 20 minutes, depending on the size of the molds used. Place the rum in a squeeze bottle. When the Raisin Punches have cooked, soak them right away while they are still hot with the rum. If you do not want to use the alcohol, simply skip that step. Serve. Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is. Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky. Yield: About 2 cups I like to use hydrated raisins in a lot of recipes. I always keep a jar of them in the refrigerator. The proportion I use for adding the liquor is about to 10 to 20 percent of the weight of the water. If you do not dilute the liquor with water, be prepared for a very strong burst of flavor! Place the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2-inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days. They will become very plump as they absorb the liquid. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe. Yield: 1 cup Recipe courtesy Jacques Torres Chocolate, MrChocolate . ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 37902,"Vanilla Orange Syrup 4 cups orange juice 3 tablespoons honey
1 vanilla bean, split and seeds scraped
1 thin slice ginger
Pinch kosher salt
Instructions: Combine the orange juice, honey, vanilla, ginger and salt in a pot and reduce over medium-high heat to 1/2 to 3/4 cup (depending on the desired consistency), 10 to 15 minutes. You will know the full thickness of the syrup when it cools, so it is best to set up an ice bath with a stainless bowl over it to cool the mixture when it is finished reducing. ","[Chardonnay, Riesling, Gewrztraminer]" 37903,"Sweet Corn Mac 'n' Cheese Two 8-ounce cans creamed corn 1 cup milk 1/4 teaspoon onion powder, optional 1 heaping tablespoon cornstarch Pinch ground nutmeg Salt and ground black pepper 3 dashes hot sauce, optional, plus more for serving 2 cups elbow macaroni 8 ounces grated mild yellow Cheddar 12 ounces grated mozzarella 1 egg, lightly beaten 1 cup croutons 1 tablespoon olive oil Instructions: Preheat the oven to 350 degrees F. Move one rack to the top of the oven. In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes. Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm. Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella. In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37904,"Black Bean-Feta Quinoa Bowl 2 tablespoons olive oil 1 medium onion, finely chopped
4 cloves garlic, minced
1 1/2 cups chicken stock
3/4 cup golden quinoa, rinsed
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
5 ounces baby spinach
One 12-ounce bag frozen sweet corn kernels, thawed
Two 15-ounce cans black beans, drained and rinsed
1 to 2 ounces feta cheese, crumbled
2 tablespoons fresh cilantro leaves, torn, for garnish
Instructions: In a medium saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until browned, 5 to 7 minutes. Add the garlic and saute for 2 minutes more. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper. Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed. Add the spinach and gently toss with the quinoa until wilted. Remove the pan from the heat. Stir in the corn and black beans. Crumble the feta over the top and garnish with cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 37905,"Sauteed Shrimp, Spicy BBQ, Apple Slaw 2 tablespoons grapeseed oil 1/4 cup julienned red onion 1 large apple, peeled and julienned 1/4 cup bias-cut green onions, loosely packed 2 tablespoons lemon juice 1 teaspoon salt and white pepper blend 1/4 cup unsweetened applesauce 2 tablespoons ketchup 2 tablespoons pork rendering 1 tablespoon hot sauce 2 tablespoons grapeseed oil 24 shrimp (21/25 count), peeled and deveined 1 tablespoon salt 1 teaspoon ground pepper Instructions: For the slaw: In a bowl, blend the grapeseed oil, red onions and apples. Then add the green onions, lemon juice and salt and pepper blend. Mix well. For the sauce: In a bowl, combine the applesauce, ketchup, pork rendering and hot sauce, blending well. Save to sauce the shrimp. For the shrimp: In a saute pan over high heat, add the grapeseed oil and warm for 1 minute. Then add the shrimp, salt and pepper, and reduce the heat to medium. Cook the shrimp for 3 minutes, stirring throughout the process. Once cooked, add the prepared sauce and stir to blend. To plate, place slaw on a plate, top with shrimp, spoon excess sauce over shrimp and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37906,"Peanut Butter and Jelly Swirled Ice Cream with Vanilla Cookies 2 cups lowfat vanilla ice cream, softened 1/4 cup grape jelly or jam or strawberry preserves 1/4 cup smooth peanut butter 8 vanilla wafer cookies Sprinkles Chocolate chips Peanuts Chocolate fudge Mini chocolate sandwiches (recommended: Oreos) Instructions: In a large bowl combine the ice cream, grape jelly and smooth peanut butter. Gently stir to combine, leaving streaks of jelly and peanut butter throughout the ice cream. Spoon the mixture into 4 dessert bowls. Garnish each bowl with 2 vanilla wafer cookies and various toppings, if so desired. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 37907,"Au Gratin Potatoes Recipe | Perfect Potatoes au Gratin 2 tablespoons butter, softened 8 large russet potatoes, scrubbed clean 3 cups heavy cream 1 cup whole milk 1/4 cup all-purpose flour 2 teaspoons salt Freshly ground black pepper 2 cups freshly grated sharp Cheddar 2 green onions, sliced thin (white and light green parts only) Instructions: Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
Slice the potatoes into sticks, and then cut the sticks to create a dice.
Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37908,"Candied Pecans 3/4 cup sugar 1 cup pecans Instructions: Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool. ","[Sauternes, Moscato, Riesling]" 37909,"Minty Spiked Vanilla Iced Tea 12 large sprigs fresh mint, plus for garnish 6 bags black tea
2 vanilla beans, split lengthwise and seeds scraped 2 vanilla beans, split lengthwise and seeds scraped
1/3 cup sugar
4 to 6 cups ice cubes
16 ounces (2 cups) bourbon
8 thin slices lemon
Instructions: Bring 12 cups water, the mint, tea, vanilla seeds and sugar to a boil in a large pot over high heat. Boil for about 10 minutes, then remove from the heat and let steep for another 10 minutes. Remove the tea bags and mint sprigs and strain into large pitcher. Let cool to room temperature, then refrigerate until ready to serve. For each serving, fill a glass with ice, add 2 ounces of the bourbon and pour tea over. Garnish with a mint sprig mint and a lemon slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 37910,"Carrot Ginger Dressing 2 cups cooked carrots 1 cup chopped shallot 2/3 cup sliced fresh ginger 7 ounces vegetable oil 4 ounces rice vinegar 4 ounces light soy sauce Instructions: In a food processor, puree all ingredients until smooth. ","[Chardonnay, Riesling, Gewrztraminer]" 37911,"Ambrosia Trifles 1 (15-ounce) can mandarin orange segments in light syrup ? teaspoon ground cinnamon 1 (10.75-ounce) thawed frozen pound cake, cut into ?-inch cubes 1 (20-ounce) can pineapple chunks, drained 1 cup Market Pantry? Heavy Whipping Cream ? cup coconut flakes Instructions:

1. In a medium saucepan, bring the mandarin oranges with their syrup and the cinnamon to a boil. Continue boiling until reduced to 3/4 cup, about 10 minutes.
2. Divide half of the pound cake cubes among 8 trifle glasses and spoon half of the orange sauce on top. Divide the pineapple chunks among the glasses, then top with the remaining cake and sauce.
3. Whisk the cream until soft peaks form. Divide among the glasses and top with the coconut. Tip: The orange sauce can be refrigerated in an airtight container for up to 1 week. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 37912,"The Captain Jack Two 14-ounce cans jackfruit, preferably organic 2 tablespoons plus 2 teaspoons Jalapeno Blackberry BBQ Sauce, recipe follows 1 teaspoon ground cumin
   Scant 1/4 teaspoon garlic powder
   Scant 1/8 teaspoon freshly ground pepper
   4 whole-wheat hamburger buns Vegan Chipotle Mayo, recipe follows Jalapeno Blackberry BBQ Sauce, recipe follows
   Cole slaw mix, for topping sandwiches
   Pickles, for topping sandwiches
   1 red onion, sliced 2 ounces apple cider vinegar 1 ounce plus 1 tablespoon molasses, preferably organic 1 ounce plus 1 tablespoon blackberry fruit spread
   1 ounce plus 1 1/2 teaspoons agave nectar
   1 ounce gluten-free soy sauce
   3 tablespoons tomato paste, preferably organic 1 tablespoon ketchup
   1 tablespoon onion powder
   2 teaspoons extra-virgin olive oil
   2 teaspoons liquid smoke
   1 teaspoon lemon juice 1 teaspoon Dijon mustard
   1 teaspoon paprika
   1 teaspoon freshly ground pepper
   1/2 teaspoon ground cumin
   1/2 teaspoon salt
   1/4 teaspoon ground cayenne pepper
   1 jalapeno, chopped 1/2 cup organic soy milk 1 cup plus 2 tablespoons organic grapeseed oil 1 tablespoon chipotle in adobo, pureed
   1 teaspoon spicy mustard
   1 teaspoon apple cider vinegar
   1/2 teaspoon freshly ground pepper
   1/2 teaspoon kosher salt
   1/2 tablespoon sriracha Instructions: For the jackfruit: Drain cans of jack fruit and pull apart the fruit. Squeeze out and discard the seeds inside (only the seed pods are usable). Mix seed pods together in a bowl with Jalapeno Blackberry BBQ Sauce, cumin, garlic powder and pepper. For the sandwich: Preheat a griddle to about 375 degrees F. Place four 4-ounce scoops jack fruit mixture on the griddle and heat until just a bit caramelized, then flip and cook the other side, about 3 minutes total. Toast buns and sauce one side with Vegan Chipotle Mayo and the other with Jalapeno Blackberry BBQ Sauce. Place a jack fruit patty on each bun and add some coleslaw, pickles and onions to each. Combine vinegar, molasses, fruit spread, agave nectar, soy sauce, tomato paste, ketchup, onion powder, oil, liquid smoke, lemon juice, mustard, paprika, pepper, cumin, salt, cayenne and jalapeno in a saucepan and whisk together. Cover and simmer over medium heat, stirring occasionally, for 20 minutes. Remove from heat and cool. Place the soy milk in a food processor, then turn it on low speed. Slowly drizzle in the oil and blend. Pour mixture into a mixing bowl, then whisk in the pureed chipotle, mustard, vinegar, pepper, salt and sriracha until well combined. Refrigerate until ready to use. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 37913,"Chinese Chicken Salad 4 split chicken breasts (bone-in, skin-on) Good olive oil Kosher salt Freshly ground black pepper 1/2 pound asparagus, ends removed, and cut in thirds diagonally 1 red bell pepper, cored and seeded 2 scallions (white and green parts), sliced diagonally 1 tablespoon white sesame seeds, toasted 1/2 cup vegetable oil 1/4 cup good apple cider vinegar 3 tablespoons soy sauce 1 1/2 tablespoons dark sesame oil 1/2 tablespoon honey 1 clove garlic, minced 1/2 teaspoon peeled, grated fresh ginger 1/2 tablespoon sesame seeds, toasted 1/4 cup smooth peanut butter 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl. Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37914,"Cucumber Kimchi 3 medium Kirby cucumbers, sliced 1/2 inch thick Kosher salt 1 1/2 teaspoons sugar 6 cloves garlic 1 1/2-inch piece fresh ginger, peeled 4 teaspoons gochugaru 4 teaspoons fish sauce 1 tablespoon apple cider vinegar Instructions: Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tablespoon salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 teaspoon each salt and sugar; let sit 30 minutes. Meanwhile, pulse the garlic, ginger and 2 tablespoons water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 teaspoon sugar. Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temperature. Store in the refrigerator for up to 1 week. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 37915,"Falafel Waffle 4 cups dried chickpeas 1 cup split dried fava beans, without skins 4 cups fresh parsley (flat or curly), roughly chopped 1 head garlic, roughly chopped 1 small leek (or 1/2 cup chopped leeks), roughly chopped 1 medium yellow onion, roughly chopped 1 green bell pepper, roughly chopped 1 tablespoon whole coriander seeds 1 tablespoon whole cumin seeds 1 tablespoon whole fennel seeds Salt Oil, for frying, or nonstick cooking spray, for the waffle iron Instructions: Soak the chickpeas and fava beans overnight. Grind the beans, parsley, garlic, leek, onion and bell pepper in a meat grinder, double grinding if desired, to get a smoother texture. (Extra batter can be frozen at this stage for later use.) Mix in the coriander, cumin, fennel and salt right before cooking, or the batter will turn. Heat the oil to 375 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer or preheat a waffle iron. Use a falafel maker or hand-form the batter into flattened balls (to ensure even cooking). Deep-fry the falafel until they float to the top and the number of bubbles emanating from each falafel decreases significantly. Or, for falafel waffles, spray a waffle iron with nonstick spray, add a lump of batter and cook until brown and crispy on the outside but still green and soft inside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37916,"Salted Preserved Lemons Fennel seeds Cinnamon stick Coriander seeds Peppercorns Bay Leaf Sea salt Large fat Lemons (preferably Sicilian ones with the leaves still attached) Instructions: In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ; ","[Riesling, Vermentino, Sauvignon Blanc, Grner Veltliner]" 37917,"Shrimp with Vinegar Cream 1/3 cup kosher salt 1/3 cup brown sugar 1 quart cold water 1 pound large (16/20 size) white shrimp 3 tablespoons butter 2 tablespoons olive oil 1/4 cup minced shallots or green onion 1/2 cup fruit vinegar, such as pear 1 cup rich chicken stock 1/3 cup heavy cream or creme fraiche 1/4 cup diced fresh fruit such as pears (or whatever the vinegar is made of), optional 2 teaspoons finely chopped fresh herbs, of your choice Salt and freshly ground pepper Garnish: Fresh chervil or tarragon sprigs Instructions: Stir the brine ingredients together until salt and sugar are dissolved. Peel and devein the shrimp (reserving the shells) and place in brine for 1 to 2 hours refrigerated. Drain, rinse and set aside. In a heavy saute pan heat 2 tablespoons of the butter and 1 tablespoon of oil over moderately high heat. Coarsely chop the reserved shells and add to the pan along with the shallots and stir until lightly colored. Add the vinegar and stock and reduce over high heat until sauce thickens slightly, about 4 minutes. Strain, pressing down on the solids and return to pan with the cream. Reduce again to a light sauce consistency. Stir in fruit, herbs and season to taste with salt and pepper. Set aside and keep warm (can be made ahead and gently reheated). Wipe out pan, add remaining butter and oil and quickly saute shrimp until pink and barely cooked through. Arrange on warm plates, spoon warm sauce over and garnish with herb sprigs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37918,"Butternut Squash Soup with Chipotle Cream 3 tablespoons olive oil, divided 1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved Salt and freshly ground black pepper 1 medium onion, chopped 2 stalks celery, chopped 2 carrots, chopped 2 garlic cloves, minced 6 cups chicken broth, divided 2 teaspoons minced canned chipotle chiles in adobo 1 teaspoon minced canned chipotle chiles in adobo 1/2 cup sour cream Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool. In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes. Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste. In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 37919,"Brownie Cookies 4 ounces baking chocolate (unsweetened or bittersweet) 2 cups granulated sugar
2 sticks salted butter, softened 3 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup plus 1 tablespoon cocoa powder 1 teaspoon baking powder
1/2 teaspoon kosher salt
Powdered sugar, for dusting
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool. Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix. Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined. Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough. Once cool, sprinkle generously with powdered sugar. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 37920,"Grilled Steak Sandwich 6 large garlic cloves, smashed 1/4 cup canola oil 2 tablespoons balsamic vinegar 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 2 teaspoons honey 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 pound top-round London broil 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup whole milk 1 cup grated aged Provolone Kosher salt and freshly ground black pepper 1 bunch green onions, cleaned well 2 tablespoons olive oil Salt and freshly ground black pepper 5 (6-inch long) French roll baguettes, halved lengthwise Instructions: Mix all of the marinade ingredients together in a bowl and pour it into a large gallon-sized resealable plastic bag. Add the steak and turn to make sure it is completely covered by the marinade. Refrigerate for at least 2 hours and up to 12, turning the bag occasionally. Melt the butter in a heavy bottomed saucepan over medium heat. Once melted add the flour and stir until it becomes a light blonde color. Slowly whisk in milk. Bring the milk up to a simmer while stirring. Once at a simmer, stir in the cheese, a handful at a time. Season with salt and pepper, to taste. Keep warm until ready to use. Preheat the grill to medium-high heat. Toss green onions in a bowl with olive oil, and salt and pepper, to taste. Remove the steak from the marinade and let the excess drain off. Grill the steak for 5 to 7 minutes per side for medium-rare and about 8 to 10 minutes for medium. Remove the steak from the grill to a cutting board and allow it to rest for 10 minutes before slicing. While the steak rests, put the green onions and baguettes on the grill. Cook the green onions until charred and soft, about 4 minutes, and toast the bread until golden. To assemble, slice the steak, at a 45 degree angle, into very thin slices across the grain. Put some of the steak on the bottom of each roll, top with some grilled green onions, and smother with provolone cheese sauce. Cover with the top of the roll and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 37921,"Gooey Blondies 3 cups, plus 3 tablespoons flour, sifted after measuring 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 8 ounces unsalted butter 2 cups, plus 10 tablespoons, packed, dark brown sugar 3 eggs, lightly beaten 1 1/2 teaspoons vanilla extract 3 cups peanut butter chips 1 cup toasted pecans Instructions: Preheat the oven to 350 degrees. Lightly grease and flour a 9 by 13-inch baking pan and set aside. Sift flour with salt, baking soda, baking powder and set aside. Melt butter in a large sauce pan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature. Add eggs one at a time stirring well after each addition. Stir in the vanilla. Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. Do not over mix or the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness. Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a toothpick, when inserted in the center of the dough comes out clean. Remove the blondies from the oven and let them set until completely cool. Cut into rectangles and wrap individually in plastic or foil to keep them very fresh. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 37922,"Kicked Up Cherry Custard 6 egg yolks 1/4 cup, plus 2 tablespoons sugar 1 orange, zested 2 tablespoons cherry flavored brandy Amaretti cookies, crushed, for garnish Chocolate shavings, for garnish Cherries, for garnish Instructions: Bring a pot of water to a simmer over medium heat. Combine the egg yolks, sugar and orange zest in a large stainless steel or glass bowl. Set the bowl on top of the pot of water without letting the bowl touch the water. With a whisk or an electric hand mixer, begin whipping the yolks until foamy. Gradually pour in the cherry brandy and keep whipping until the custard has doubled in size and has thickened. Pour the custard into 4 dessert bowls or martini glasses. Refrigerate for 20 to 30 minutes to set up. To serve, top with the crushed amaretti cookies, shaved chocolate, and cherries. ","[Riesling, Moscato, Brachetto, Vin Santo]" 37923,"Truffled Lobster Mac and Cheese 2 cups durum wheat flour (semolina) or all-purpose flour (or you can use 1 cup durum wheat and 1 cup all-purpose), plus more as needed for dusting and kneading Salt 1/2 to 1 cup room-temperature water 3 ounces olive oil 1 Florida lobster, split and cleaned 1 cup chopped sweet onions
1/2 cup chopped carrots
1/2 cup chopped celery
3 tablespoons crushed or chopped garlic
1 tablespoon black peppercorns
3 ounces brandy
2 ounces clarified butter 2 ounces all-purpose flour 1 cup heavy cream
2 ounces grated provolone 2 ounces grated asiago cheese 2 ounces grated fontina cheese 2 ounces grated Parmigiano-Reggiano
1/2 tablespoon truffle oil
4 ounces panko breadcrumbs 2 tablespoons chopped fresh parsley
1 ounce butter, at room temperature 1/2 ounce truffle oil Pinch salt and freshly ground black pepper Pinch salt and freshly ground black pepper
Instructions: For the cavatelli: Mix the flour and 1 teaspoon salt into a mound on a clean working counter or large cutting board. Make a well in the middle. Build the well as high as possible to avoid water running out. Add some of the water to the well and use a dinner fork or your fingers to gently mix the flour into the water without collapsing the walls of the mound. Using your other hand to support the wall of flour helps keep the water from leaking. As you mix, slowly add more water to form a soft and sticky dough. It should not be either too dry or too wet. When you touch it, it should stick to your finger only slightly. Keep in mind that as you knead, the dough gets softer. If the dough is too wet, add a little flour. Knead the dough with a periodic dust of flour for 10 minutes, until smooth and elastic. Cover the dough with plastic wrap and let it rest about 1 hour. If you don't have time, 20 minutes would do. This is only 1 of many ways to shape the cavatelli: Cut off a small piece of dough and roll it into a long rope about 1 centimeter (.4 inch) in diameter. Cut the dough into 1-centimeter-long (.4-inch-long) pieces. Place a piece in front of you horizontally and rest your index and middle fingers on it. Press the dough as you pull your fingers towards you. As you pull, the dough rolls to form the cavatelli shape. Place the pasta pieces on a lightly-floured baking sheet or plate. For the lobster cheese sauce: Heat a stockpot with the olive oil over medium-high heat. Add the lobster shell-side down and saute for 6 minutes. Add the onions, carrots, celery, garlic and peppercorns and sweat the vegetables, then add the brandy and cook for about 4 minutes. Remove the lobster and set aside. Add 4 cups water to the pot, bring to a boil and simmer until reduced by at least 25 percent. Meanwhile, make the roux. Add the clarified butter to a pan over low heat and gradually whisk in the flour until it gets very thick. Strain the stock and place it back in the same pot. Bring to a boil, whisk in the heavy cream and roux and simmer to the desired consistency. Stir in the provolone, asiago, fontina and Parmesan until melted. Stir in the truffle oil. Preheat the oven to 375 degrees F. Bring a pot of water to a boil and salt generously. Cook about 6 ounces of the cavatelli until they float to the top and are al dente, about 4 minutes. For the crumb topping: Mix together the breadcrumbs, parsley, butter, truffle oil and a pinch salt and pepper in a small bowl. Remove the lobster meat from the shell and cut it into pieces. Fold it into the cheese sauce, then fold in the pasta. Pour the mixture into an oven-safe dish and top with the crumb topping. Bake for about 6 minutes. Enjoy your Truffled Lobster Mac and Cheese! ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barolo]" 37924,"Black-Eyed Peas with Stewed Tomatoes 1 pound dried black-eyed peas 1 (28-ounce) can whole, peeled tomatoes 1/4 cup sugar 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, chopped 1 ham hock 2 quarts chicken stock or water Kosher salt and freshly ground black pepper Instructions: Put the peas in a pot and cover with water by 2 inches. Bring to a boil over high heat, reduce heat, and simmer for 2 minutes. Remove from the heat, cover, and let them soak for 1 hour. (Or cover the with cold water and let them soak overnight.) Meanwhile, drain the tomatoes and reserve the liquid. Hand crush the tomatoes into a saucepan and add the sugar and 1/2 cup of the liquid. Cook over medium low heat, being careful not to let it burn, until the liquid has evaporated and the tomatoes are thick, about 30 minutes. In a large pot over medium heat add the olive oil, onion, garlic, and ham hock. Cook until the onions are soft, about 5 minutes. Add the soaked peas and the stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need more liquid. Remove the ham hock and fold in the tomato mixture. Taste, season with salt and pepper, and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 37925,"Mahi Mahi Ceviche 1 pound mahi mahi, diced 1 cup lime juice
2 teaspoons salt
2 cloves garlic, minced
1/4 red onion, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Pinch cayenne
2 Roma tomatoes, diced
1 jalapeno, seeded and diced
1/2 avocado, diced
Instructions: Combine the mahi mahi, lime juice, salt, garlic and onions. Cover and refrigerate for 1 hour. Stir in the cilantro, oil, cayenne, tomatoes, jalapenos and avocados, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 37926,"Ranch-Chipotle Chicken Wings 1/2 cup mayonnaise 1 tablespoon apple cider vinegar 1 teaspoon sugar 1 teaspoon chipotle hot sauce 1 tablespoon chopped fresh chives 1 tablespoon plus 1 teaspoon onion powder 1 tablespoon garlic powder 1 1/2 teaspoons dried dill Kosher salt and freshly ground pepper 3 pounds chicken wings, split at the joints (tips removed) 1 1/2 cups plus 2 tablespoons buttermilk 1 small onion, sliced into thick rings Vegetable oil, for brushing Instructions: Combine the onion powder, garlic powder, dried dill, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Put the wings in a large bowl and toss with 1 1/2 cups buttermilk, the onion slices and 1 teaspoon of the spice mix; cover and refrigerate 2 hours. Drain well, discarding the onion. Preheat the oven to 425 degrees F. Brush a rimmed baking sheet with vegetable oil. Toss the wings with all but 1 teaspoon of the remaining spice mix and spread on the baking sheet. Roast until browned and crisp, about 45 minutes. Meanwhile, make the ranch-chipotle sauce: Combine the mayonnaise, the remaining 2 tablespoons buttermilk, the vinegar, sugar, hot sauce and chives in a bowl. Add the reserved 1 teaspoon spice mix and season with salt. Cover and refrigerate until ready to serve. Transfer the wings to a platter and serve with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 37927,"Creme Brulee French Toast 1.5 lb. loaf brioche bread 1 stick butter 2 qts. heavy cream 1 cup. sugar 6 eggs 2 tsp. vanilla 6 ripe bananas
1/2-stick butter
2 Tbs. sugar
4 tsp. bourbon 18-oz. pure maple syrup
1 stick cinnamon Maple Syrup Instructions: In a bowl, whisk together eggs and sugar until incorporated. Add vanilla and cream. Slice bread to desired thickness. Dip bread in batter and cook over medium heat. Griddle soaked bread in a pat of butter. Diagonally cut French toast and stagger. Sprinkle powdered sugar on the toast and place a piece of mint on top. Garnish with berries, if desired.
Carmelized Bananas Preparation: On high heat, place butter and bananas in a large saute pan. Cook until brown. Add sugar and bourbon. A flame will be created, so watch your eyebrows! Cook one more minute.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

Note: The above answers are based on general guidelines for pairing wine with food, and the specific flavors and ingredients in the recipes. However, personal taste preferences may vary, so it's always a good idea to experiment with different wines to find the perfect pairing for your taste buds." 37928,"Pulled Sugar Lollipops 1 cup plus 2 tablespoons water 5 cups granulated sugar 2 tablespoons plus 1 teaspoon vinegar Flavored oil, assorted flavors Food coloring paste, assorted colors Instructions: Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of flavor and color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center, using a folding motion. When it has just cooled enough to handle, pick up the sugar with your hands. Place each color under the heat of a sugar lamp.
Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
Pull a walnut-sized piece from the sugar and form it into a small ball. Use your palm to press the ball flat. Shape it into a circle or oval. Insert the lollipop stick. Set the lollipop on the silicone baking mat (it will stick if you place it directly on your work surface.) Pull and cut small pieces of sugar and form them into the eyes, mouth, nose, eyebrows or whatever feature you desire. Stick the pieces directly onto the lollipop. The sugar will be hot enough to adhere. Enjoy! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 37929,"Roasted Cornish Hens with Chorizo Cornbread Stuffing 2 Cornish hens or poussins (about 1 1/2 pounds each) 1 cup Aaron's Achiote Paste, recipe follows 1 pound Aaron's Chorizo, recipe follows (store-bought is fine) 3 cloves garlic, finely chopped 1 medium carrot, finely chopped 1 celery stalk, finely chopped 1 medium white onion, finely chopped 2 cups coarsely crumbled cornbread 1/4 cup chopped fresh cilantro 1/2 cup chicken stock (low-sodium store-bought is fine) 1/2 cup freshly squeezed lime juice 1/2 cup freshly squeezed orange juice 1/4 cup olive oil 2 tablespoons achiote paste 2 teaspoons dried whole oregano (preferably Mexican) or dried marjoram 1/2 teaspoon ground cumin 2 large cloves garlic, roughly chopped 1 pound ground beef chuck 1 pound ground pork 1/4 cup white wine vinegar 1 tablespoon salt 3 cloves garlic, very finely chopped 2 tablespoons crushed dried oregano (preferably Mexican) 1 teaspoon ground canela (Mexican cinnamon) or 1/2 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper 1 teaspoon ground star anise 1/2 teaspoon ground cloves 1/4 cup dry white wine 1 teaspoon sugar 1/2 cup ancho cl powder Instructions: For the Cornish hens: The night before you plan to cook, rub the chickens all over with Aaron's Achiote Paste (underneath the skin, on the skin, inside the cavities). Let them marinate, covered, overnight in the refrigerator.
Preheat the oven to 375 degrees F.
For the stuffing: Heat a large skillet over medium heat. Cook Aaron's Chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes. Add the garlic, carrots, celery and onions and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the cornbread and cilantro. Gradually stir in enough of the stock so that the stuffing is not too dry but at the same time not too wet. Stir gently and well.
Divide the stuffing equally and spoon into the cavity of each bird. Arrange the birds with plenty of space between them on a rack on a baking sheet or in a roasting pan. Roast the chickens until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F, about 40 minutes. Combine the lime juice, orange juice, olive oil, achiote paste, oregano, cumin and garlic in a blender. Puree until the mixture is the consistency of a smooth vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.
Put the ground beef and pork in a large bowl. Add the vinegar, salt and garlic, and mix well (your hands are the best tools for this job). Sprinkle with the oregano, canela, pepper, star anise and cloves, and mix well. Add the wine and sugar and mix well.
Bring 1 cup water to a boil in a small saucepan. Put the cl powder in a small bowl, pour in the boiling water and stir well to make a paste. Let it cool to room temperature. Work the paste into the meat with your fingers until it's well incorporated. Cover and refrigerate overnight before you use it. Store in 2-ounce portions in zip-top bags in the refrigerator for up to a week, or freeze for up to 3 months.
","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 37930,"Instant Pot Greek Chicken Bowls 1/2 teaspoon dried oregano 1/2 teaspoon Spanish paprika Pinch crushed red pepper flakes 1/4 cup plus 2 tablespoons olive oil 3 cloves garlic, grated 1 1/2 pounds boneless, skinless chicken breasts, sliced 1/2-inch thick Kosher salt and freshly ground black pepper 1 cup couscous 1 cup full-fat Greek yogurt Juice of 1 lemon 1 English cucumber, chopped 1 cup cherry tomatoes, quartered 1/2 cup pitted Kalamata olives, chopped
1/2 cup crumbled feta
2 tablespoons chopped fresh dill Instructions: Whisk together the oregano, paprika, red pepper flakes, 1/4 cup olive oil, 2 cloves garlic and 1/2 cup water in the pot of a 6-quart Instant Pot?. Add the chicken, 2 teaspoons salt and a few grinds of pepper and toss until well coated. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork. Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta. Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37931,"Eggs Benedict with Apple Sausage and Mustard Hollandaise 1 clove garlic Kosher salt and freshly ground black pepper
5 tablespoons canola oil
1 small Granny Smith apple, finely grated 1/2 small onion, finely grated
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme, plus whole leaves for garnish
1 pound ground pork
2 tablespoons pure maple syrup
Pinch cayenne pepper
3 large egg yolks, lightly beaten 1 1/2 sticks (12 tablespoons) unsalted butter, melted until foamy, foam skimmed
1 tablespoon fresh lemon juice
1 tablespoon stone-ground mustard
1 teaspoon Dijon mustard
Dash hot sauce
Kosher salt
1 tablespoon white wine vinegar 8 eggs
4 English muffins 4 tablespoons butter
Instructions: For the sausage: Chop the garlic, sprinkle it with salt, and smear to a paste with the flat-side of a knife blade. Heat 1 tablespoon of the canola oil in a medium skillet over medium heat. Add the apple, onion, garlic paste, sage, thyme and some salt and pepper, and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Transfer to a bowl to cool slightly. Add the pork, maple syrup, cayenne and some salt and pepper to the apple mixture; stir to combine. Cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld. Line a large plate with paper towels. Shape the sausage mixture into eight equal patties at least 3-inches wide. Heat 2 tablespoons of the remaining canola oil in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add four of the patties, and cook until golden brown and just cooked through, about 3 minutes per side. Drain on the paper towels. Repeat with another 2 tablespoons canola oil and the remaining four patties. For the mustard hollandaise: Put the egg yolks in a medium, stainless-steel bowl set over (not in!) a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the lemon juice, the stone-ground and Dijon mustards and the hot sauce, and season with salt to taste. Turn off the heat under the water and set the hollandaise back on the pot to keep warm while you poach the eggs. For the poached eggs: Combine the vinegar and 3 cups water in a large, high-sided skillet, and heat to a gentle simmer. Break each egg into a cup, and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. While the eggs cook, toast and butter the English muffins. Put two English muffin halves on each of four plates. Top each half with a sausage patty, a poached egg and a good ladleful of hollandaise. Garnish with thyme leaves, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37932,"Whole Grilled Side of Salmon with Herb Butter 1/2 cup firmly packed fresh parsley, cilantro or basil leaves (or a mixture) Zest and juice of 1 lemon, plus lemon wedges, for serving
1 small shallot, diced
1 clove garlic
1 stick (8 tablespoons) unsalted butter, at room temperature
Kosher salt
One 3- to 4-pound side of salmon, skin on, pin bones removed
Nonstick cooking spray, for the foil
Instructions: Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) Add the herbs, lemon zest and juice and shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil skin-side down and crimp the sides so they form a rim. Spread half the herb butter on top of the salmon and sprinkle lightly with salt.
Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered and basting with any extra herb butter halfway through, until the salmon is cooked through, about 20 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges and the remaining herb butter on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37933,"Tuna Egg Salad Melts Two 5-ounce cans albacore tuna, drained well 4 hard-boiled eggs, chopped 1 celery stalk, chopped (about 1/3 cup) 1/3 cup chopped dill pickles 1/4 cup chopped pickled jalape?os 3 scallions, trimmed and roughly chopped 1/2 cup mayonnaise 1 tablespoon Dijon mustard 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 4 slices sourdough bread 2 vine tomatoes, sliced 4 slices pepper jack cheese Instructions: Heat the broiler to high and line a rimmed baking sheet with aluminum foil. Add the tuna, chopped eggs, celery, dill pickles, pickled jalape?os and scallions to a mixing bowl. Mix to incorporate and to break up any large chunks of tuna. Set aside. Add the mayonnaise, mustard and smoked paprika to a small bowl. Whisk to combine. Add the mayonnaise mixture to the tuna mixture and use a rubber spatula to mix until evenly combined. Season to taste. Arrange the bread on the foil-lined baking sheet. Divide the tuna mixture evenly among the slices of bread. Top the tuna with a few slices of tomato. Sprinkle the tomato with salt and pepper. Top the tomatoes with the pepper jack cheese. Transfer the baking sheet to the broiler and broil until the cheese is bubbling and melted, 1 to 2 minutes. Transfer the sandwiches to a cutting board, then slice in half and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 37934,"Oaxacan Chocolate Mocha Cake 1 pound bittersweet chocolate, chopped plus 3 ounces, melted 8 ounces (2 sticks) unsalted butter 6 large eggs 2 tablespoons finely ground espresso beans 2 cups pecan halves 2 cups crema, recipe follows 1/2 cup confectioner's sugar 1 teaspoon vanilla extract Crema 2 cups heavy cream 1/4 cup buttermilk Instructions: Preheat oven to 425 degrees. Line a 9-inch round cake pan with parchment paper. Place a large heatproof mixing bowl over simmering water, or on the top of a double boiler. Stir together chopped chocolate and butter, until melted. Remove from the heat. Place a mixing bowl over warm tap water. Add eggs and beat with an electric mixer, until light in color and tripled in volume, about 3 minutes at medium speed and then high speed for another 5 minutes. Gently fold half of the eggs into the chocolate mixture. Then fold in espresso beans. Add the remaining eggs, folding gently, until a few streaks remain. Be careful not to overmix. Pour batter into the cake pan. Place cake pans in a bain marie (water bath). Place in the oven and bake for 5 minutes. Cover the cake pan with aluminum foil and bake, still in the bain marie, and additional 10 minutes. Set aside to cool on a rack for 45 minutes, then refrigerate for at least 6 hours, to overnight. Turn oven down to 350 degrees. On a baking sheet spread pecan halves. Toast until golden, about 10 - 15 minutes. Set aside to cool. To remove cake from pan, place the pan over a low burner for a moment or two. Run a sharp knife around the inside edge to loosen the cake. Invert onto a platter. Whisk the crema or creme fraiche with the sugar and vanilla until peaks form. Pile the stiff cream on the chocolate cake. Then, using a spatula, spread it out to the edges to make a thick even layer of cream over the top, being careful not to drip the white cream onto the sides of the cake. Refrigerate for 10 minutes to set. Arrange pecan halves on top of the cream to form a circle around the outside edge. Dip your fingertips or a fork into the melted chocolate and drizzle over the center in a free-form pattern. Refrigerate until serving time. The finished cake can be held overnight. In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37935,"Grilled Chicken and Fruit Tacos 2 plums, quartered and pitted 1 nectarine, quartered and pitted 1 medium red onion, cut into 1-inch-thick rings 1/2 red jalapeno 2 tablespoons vegetable oil Kosher salt 1 1/2 pounds boneless, skinless chicken thighs (about 5 thighs) 1/2 teaspoon chipotle powder 1/2 teaspoon dried oregano 1/4 cup chopped fresh cilantro, plus whole sprigs for garnish 12 corn tortillas, warmed according to package directions 1 cup shredded romaine or green cabbage Instructions: Preheat a grill or grill pan over medium-high heat. Toss the plums, nectarines, onions and jalapenos with 1 tablespoon of the oil and 1/2 teaspoon salt in a bowl. Toss the chicken with the chipotle powder, oregano, 3/4 teaspoon salt and the remaining tablespoon oil. Grill the fruit mixture, turning occasionally, until the fruit is slightly softened and charred in places and the onions are slightly charred and crisp-tender, 5 to 7 minutes. Transfer to a bowl. Grill the chicken, turning once, until just cooked through, 7 to 8 minutes per side, and then transfer to a cutting board.
Place the jalapeno and half of the onions in a blender with 2 tablespoons water and blend until smooth. Add about two-thirds of the fruit to the blender and pulse until slightly chunky. Transfer the salsa to a bowl and stir in the cilantro. Chop the chicken and the remaining fruit and onions into bite-size pieces. Serve the chicken and fruit mixture in the tortillas topped with the salsa, shredded lettuce and cilantro sprigs. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 37936,"Butterscotch Fruit Fondue 3 tablespoons light muscovado sugar 2 tablespoons sugar 1/2 cup golden syrup 2 tablespoons unsalted butter 1/2 cup heavy cream Splash vanilla extract About 2 1/2 cups cut fruit Instructions: Melt the sugars, syrup and butter in a saucepan and boil for 5 minutes. Add the cream and vanilla, stirring together, and then take off the heat. Divide the sauce between two cups or small bowls, and then arrange the fruit on 2 saucers or on a plate, as you see fit. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 37937,"Quick Preserved Lemons 4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary 40 grams kosher salt Instructions: Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible. Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar. Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon. Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
","[Riesling, Vinho Verde, Vermentino, Albari?o]" 37938,"Tahini Crackers 2/3 cup all-purpose flour, plus more for dusting 1/3 cup whole-wheat flour 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon baking powder Pinch of cayenne pepper 3 tablespoons tahini 5 to 6 tablespoons water 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds 1/2 teaspoon flaky sea salt Toasted sesame oil, for brushing Instructions: Whisk together both flours, the onion powder, garlic powder, kosher salt, baking powder and cayenne in a large bowl. Make a well in the center and add the tahini and 5 tablespoons water. Stir with a wooden spoon, then use your hands to form a slightly tacky ball, adding another tablespoon of water if needed. Transfer the dough to a lightly floured surface and knead 4 or 5 times to form a smooth ball. Press into a rectangle, wrap in plastic wrap and refrigerate until firm, 45 minutes to 1 hour. Preheat the oven to 350? F. Line a baking sheet with parchment paper. Combine the white and black sesame seeds and flaky salt in a small bowl and set aside. Remove the dough from the refrigerator and place between 2 sheets of parchment paper. Roll out the dough into a 12-by-13-inch rectangle, about 1/16 inch thick (the dough should be very thin and even). Use a pizza cutter or bench scraper to trim the edges and cut the dough into 48 crackers: 8 rows crosswise and 6 rows lengthwise. Prick each cracker a few times with a fork. Brush the crackers with sesame oil and sprinkle with the sesame seed mixture. Use your fingers to lightly press the seeds into the crackers. Using an offset spatula, transfer the crackers to the baking sheet. Bake until golden brown and crisp, 15 to 20 minutes. Transfer the pan to a rack and let the crackers cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 37939,"Pubbelly Short Rib Tartare Yuzu Dijonnaise: 3 tablespoons mayonnaise 1 tablespoon Dijon mustard
1 teaspoon yuzu juice
Green Mustard: 1 cup Dijon mustard 1 teaspoon chopped fresh chives
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1 teaspoon chopped shiso
1 teaspoon chopped fresh tarragon
Tartare: 8 ounces chopped short rib meat 1/2 cup brunoise-cut green apple
1 tablespoon capers
1 tablespoon tobanjan or other chili paste
1 teaspoon chopped shallots
1 quail egg, poached
1 tablespoon chopped pine nuts
Truffled Goat Butter Toast: 4 slices toasted bread (we use ciabatta) 1 tablespoon goat butter
1 pinch truffle oil
Instructions: For the yuzu dijonnaise: Whisk together the mayonnaise, Dijon and yuzu juice and refrigerate until needed. For the green mustard: Whisk together the Dijon, chives, cilantro, parsley, shiso and tarragon and refrigerate until needed. For the tartare: Combine the meat, apples, capers, tobanjan, chives, shallots,2 tablespoons of the yuzu dijonnaise and a pinch of salt in a mixing bowl and mix well. Brush 1 teaspoon of the green mustard onto the bottom of a medium serving plate. Stand 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold in the center of the plate and stuff it with the tartare mixture, pressing down to firm. Remove the mold and top with a poached quail egg. Sprinkle with some of the chopped pine nuts. Repeat with the remaining ingredients on 3 more plates. For the truffled goat butter toast: Slice and toast the bread. Spread with the goat butter and drizzle with the truffle oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37940,"Limoncello 10 lemons 1 (750-ml) bottle vodka 3 1/2 cups water 2 1/2 cups sugar Instructions: Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37941,"Pink Ombre Cheesecake 150 grams (5.3 ounces) digestive biscuits/graham crackers 75 grams (1/3 cup) unsalted butter, melted 3 grams (0.1 ounce) platinum leaf gelatin sheets 95 grams (1/3 cup plus 1 tablespoon) whole milk
75 grams (2.6 ounces) full-fat cream cheese 35 grams (2 tablespoons plus 2 teaspoons) superfine sugar 1 teaspoon vanilla extract
130 grams (1/2 cup) heavy cream Pink gel food coloring Instructions: For the biscuit base: In a medium bowl, crush the biscuits with the end of a rolling pin until you have a fine crumb. Pour the melted butter over the mixture and mix well with a spoon until the crumbs are coated in butter. Place 2 ring molds (3 1/2 inches in diameter) on a baking sheet lined with parchment paper. With a tablespoon, split the mixture equally between the 2 molds. Press the biscuit mixture down with a flat object so it is compressed. Place the sheet in the fridge for 20 minutes or until the cheesecake batter is ready. These can be left overnight if desired and prepared the next day. For the cheesecake batter: Place the gelatin sheets in a bowl of cold water and allow them to soften for 5 minutes. Next, in a small saucepan over medium heat, heat the milk until hot but not boiling, 1 to 2 minutes. Remove the pan from the heat. Remove the gelatin from the bowl of cold water and squeeze out any excess water with your hands. Place the gelatin into the pan of milk and whisk to dissolve. Set aside. Add the cream cheese, sugar and vanilla to a medium bowl and whisk to combine until smooth, about 30 seconds. Pour in the milk/gelatin mixture and whisk to combine again. In a separate bowl, whisk the cream to soft peaks. Using a whisk or spatula, fold this into the cream cheese mixture. Add half of the batter to a separate bowl and leave it white. Add two-thirds of the remaining batter to another bowl and color it dark pink. Color the remaining batter a lighter pink. Stir in the colors with a spoon and then allow the batter to sit for 10 minutes to thicken. Pour half of the white batter on top of one of the biscuit bases, then pour half of the dark pink batter into the center of the white batter (swirling it slightly to create a circle) and then finally half of the light pink batter into the center of the dark pink batter. Repeat the process with the remaining batter for the second cheesecake. Take a toothpick and drag the white batter towards the center. Then, just slightly adjacent to the line you just created, drag the light pink batter from the center to the outside. Repeat this all the way around the cheesecake to create a swirled effect. Place the cheesecakes in the fridge to set for 3 hours and up to overnight. To serve, gently heat the sides of the ring molds with a warm cloth or a kitchen blowtorch and slide them off to reveal the cheesecakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 37942,"Spinach Potato Knish 1 1/2 cups all-purpose flour, plus more for dusting 3 tablespoons extra-virgin olive oil, plus more for brushing 1/4 cup plus 2 tablespoons cold seltzer 2 teaspoons apple cider vinegar Kosher salt and freshly ground black pepper 1 1/2 pounds medium russet potatoes (about 3) Kosher salt and freshly ground black pepper One 16-ounce bag frozen whole or cut-leaf spinach, thawed 4 tablespoons extra-virgin olive oil, plus more for brushing 2 medium yellow onions, small dice (about 2 1/2 cups) 4 cloves garlic, minced 1/4 cup heavy cream, warmed Spicy mustard, for serving Instructions: For the dough: Put the flour in the bowl of a food processor. Pulse as you pour the oil through the feed tube. Scrape down the sides of the processor and pulse again. Combing the seltzer and vinegar in a measuring cup. Add 1 teaspoon salt and stir to dissolve. Pulse as you pour the liquid through the feed tube into the flour mixture, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Flatten into a disk, wrap in plastic wrap and refrigerate at least 2 hours.
For the filling: Put the potatoes in a saucepan, cover with water and season the water liberally with salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender and a fork inserted in the center goes in without any resistance, 35 to 40 minutes. Drain and cool slightly. (You can put the potatoes in the freezer for a few minutes to hurry along the cooling process.)
Meanwhile, place the spinach in a clean dishtowel, wrap tightly and wring out as much liquid as possible. Roughly chop the spinach and reserve.
Heat 3 tablespoons of the oil in a large skillet over medium heat. Add the onions, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until browned, about 15 minutes. Add the garlic and cook until softened, about 2 minutes. Add the spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Turn off the heat and reserve.
Remove the dough from the refrigerator and let sit at room temperature just until it is pliable, 30 to 45 minutes.
When the potatoes are cool enough to handle, use the side of a spoon to peel away the skins. Transfer the potatoes to a large bowl. Add the cream and remaining tablespoon of oil and coarsely mash. Add the spinach mixture to the mashed potatoes and gently stir to combine. Season to taste with salt and pepper.
Adjust an oven rack to the middle position. Preheat the oven to 375 degrees F. Lightly brush a baking sheet with oil.
To make the knishes: Put the dough on a floured sheet of parchment and dust the top with flour. Stretch the dough into a 6-by-8-inch rectangle, then use a rolling pin to roll it into a 12-by-18-inch rectangle. Arrange the dough with one of the long sides of the rectangle facing you. Put the filling along the length of the dough and shape it into a compact 14-by-2-inch log, leaving a 2-inch border of dough on the side closest to you and on each end. Use the parchment paper to help roll the dough around the filling, brushing off the flour as you roll and stretching the dough as needed to make a tight, dough-covered log.
Pinch the dough closed along the center seam, then carefully turn the roll seam-side down on the parchment. Pull on the dough at each end of the log to twist and seal it closed; pinch off the excess dough. Using the handle of a wooden spoon, divide the log into 3 even sections, pressing down through the log to seal the segments. (The log will resemble three links of sausage.) With a sharp knife, cut through the connections and separate the links. Pinch the ends to ensure that each seal is secure. Cut each of the links in half crosswise to make 6 knishes total. Arrange the knishes cut-side up, pressing to flatten each into a disk about 1 1/2-inches thick.
Arrange the knishes on the prepared baking sheet 2 inches apart. Bake 30 minutes; liberally brush the knishes all over with oil and continue baking until golden, 25 to 35 minutes more. Serve with mustard. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 37943,"Mac N Cheese Soup 3 quarts water 1 pound shrimp shells 2 teaspoons salt 1/4 cup chive oil, recipe follows 1 lemon, quartered 4 bay leaves 1 tablespoon black peppercorns 2 teaspoons crushed red peppercorns 1 teaspoon paprika 1 teaspoon smoked paprika 6 cloves garlic 6 sprigs thyme 1 bunch flat-leaf parsley 1/2 pound chives, chopped, plus more for garnish 1 cup white wine 1 cup heavy cream 1 teaspoon crushed red pepper 1/2 cup grated Kentucky tomme cheese 1/2 pint sweet 100 tomatoes 1 cup oil 1/3 pound fresh chives Instructions: For the stock: Fill a large stockpot with 3 quarts of water and boil on high, adding all of your ingredients. Once it is boiling, continue to boil on medium high and add your white wine. Once your stock has melded flavors and is successfully permeated, it is ready, approximately 25 to 30 minutes. You can cook it longer for more distinct flavor. Once your stock is ready transfer through a fine meshed sieve. Use about 4 cups for the soup. Add 1 cup of heavy cream and some crushed red pepper flakes. Simmer gently for about 10 minutes and add salt and pepper, to taste. To serve: put some grated tomme cheese in a soup bowl, along with a few sweet 100 tomatoes. Ladle soup over the cheese and tomatoes to melt. Garnish with chives and serve. Simply blend 1 cup of oil and 1/3 pound chives in a blender until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37944,"Semolina and Sun-Dried Tomato Waffle-Pizzas 1 1/4 cups whole wheat pastry flour or whole wheat flour 3/4 cup semolina flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
4 to 5 sun-dried tomatoes, packed in oil, cut into small dice (about 1/4 cup)
1/2 cup grated goat Parmesan or regular Parmesan 2 eggs
1 3/4 cups milk
1/4 cup olive oil
Cooking spray
Pizza Sauce, recipe follows 1 small red onion, sliced, optional
1/2 cup sliced black olives, optional
1/4 cup diced roasted red peppers, optional
2 cups broccoli florets, blanched, optional
2 cups shredded mozzarella
1/3 cup shredded goat milk cheddar
1 1/2 cups Kale Chips, recipe follows 1 1/2 cups sweet potato chips
3 tablespoons olive oil 1 medium onion, cut into small dice (about 3/4 cup) 3 cloves garlic, minced
2 teaspoons chopped fresh oregano
One 14-ounce can tomato sauce
One 28-ounce can diced tomatoes
1 teaspoon honey
2 tablespoons thinly sliced (chiffonade) fresh basil 1 tablespoon butter
Kosher salt and freshly ground black pepper
1 bunch kale, stems removed, leaves cut into bite-size pieces 3 tablespoons olive oil Kosher salt and freshly ground black pepper
Instructions: For the waffles: Preheat an 8-inch round waffle iron according to manufacturer's instructions. In a large bowl, combine the whole wheat pastry flour, semolina flour, baking powder, sugar, Italian seasoning, salt, sun-dried tomatoes and Parmesan. In a separate bowl, whisk the eggs until light and fluffy. Add the milk and olive oil; whisk to combine. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just combined; overmixing will make the waffles tough. Cover and refrigerate 30 minutes or up to 1 hour. Spray the waffle iron with cooking spray and fill with a heaping 8-ounce ladleful of the batter. Cook until golden brown and crispy, 4 to 5 minutes. Repeat with the remaining batter. For the pizza build: Preheat the oven to 425 degrees F. Place the waffles on a cooling rack set into a baking sheet. Spread 1/4 cup of the pizza sauce onto each waffle. Top with onions, olives, peppers, broccoli, or any combination thereof. Sprinkle with the mozzarella and cheddar. Transfer to the oven and cook until the cheese is melted, about 8 minutes. Top each waffle-pizza with kale chips and sweet potato chips just before serving. Heat the olive oil in a medium saucepan over medium heat. Add the onions and saute until soft and golden brown, about 5 minutes. Add the garlic, oregano, tomato sauce, diced tomatoes and honey, and stir to blend. Lower the heat and simmer until the sauce thickens and reduces by a third, about 45 minutes. Remove the sauce from the heat and blend until smooth using an immersion blender. Stir in the basil and butter. Season with salt and pepper. Preheat the oven to 250 degrees F. To a large bowl, add the kale and olive oil, and season with salt and pepper. Toss to combine. Spread the kale in an even layer on a wire rack-lined baking sheet. Transfer to the oven and bake until crisp, about 30 minutes, tossing halfway through. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 37945,"Veal Saltimbocca 1 pound wilted spinach (well-washed) 1/2 cup grapeseed oil 3 pounds thinly sliced veal cutlets Potato flour or all-purpose flour, for dusting 6 tablespoons butter 2 cloves garlic, chopped 1/2 cup white wine 1 cup demi-glace (brown sauce) 12 fresh sage leaves, chopped or whole 6 slices prosciutto 6 ounces sliced Swiss cheese 1/2 stick butter, cut into cubes Salt and freshly ground black pepper Buttered noodles or julienned steamed vegetables, as an accompaniment Instructions: Steam the spinach, then set aside to drain well and cool. Heat oil over medium heat in a saute pan, dust the veal cutlets with flour and shake off any excess. Sear the veal on both sides quickly, just to brown coating. Be careful not to overcook veal. Remove cutlets to a baking sheet and allow to cool. (You want the cooking process to stop.) To the same pan add the butter and garlic, allowing butter to melt and sizzle for a short while. Deglaze the pan with the white wine, then add the demi-glace and allow this sauce to reduce by half. Set 1 of the racks in the oven to the topmost level and preheat the oven to 325 degrees F. Top each of the veal cutlets with some spinach, sage leaves, a slice of prosciutto, and Swiss cheese. Place into the oven on the top rack only long enough to melt cheese and warm. Do not leave in too long. You do not want the veal to cook any further. To finish sauce, remove from heat and whisk in cubed butter. Season with salt and pepper, to taste. Spoon sauce onto serving plate and top with veal cutlet. Serve with buttered noodles or steamed julienned vegetables as an accompaniment. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 37946,"Pasta and Seafood 1/2 pound dried squid ink linguine or fettucine 1/4 cup extra virgin olive oil 1 garlic clove, thinly sliced 2 cups canned plum tomatoes, drained and cut with scissors or sliced into thin pieces 1/2 pound peeled and deveined shrimp or scallops 1/4 cup chopped fresh Italian parsley Salt and pepper Instructions: Bring water to a boil for pasta. Cook for 10 minutes or until al dente. In one saucepan heat half of the olive oil. Add garlic and saute for a few seconds. Add tomatoes and cook for 5 minutes or until thickened; season with salt and pepper. In another skillet cook the shrimp in half the remaining olive oil. remove from heat and toss in the parsley; season with salt and pepper. Drain pasta and transfer to a serving bowl; add shrimp and tomato mixtures and toss; do not serve with cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37947,"Grilled Summer Succotash 1 pint cherry tomatoes, halved 2 cups fresh corn kernels One 10-ounce bag frozen lima beans, thawed 1 stick (8 tablespoons) unsalted butter, melted 1 large shallot, minced Kosher salt and freshly ground black pepper 1 1/2 cups loosely packed basil leaves Instructions: Prepare a grill for medium-high heat. Mix the tomatoes, corn, lima beans, butter and shallot together in a medium bowl. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Tear off four 12- by 18-inch pieces of heavy duty aluminum foil. Put 1/4 cup of the basil leaves in the center of each piece of foil. Evenly divide the vegetable mixture (about 1 1/4 cup each) over the basil. Carefully fold each foil piece into a packet, bringing up the sides and double folding the top and ends to seal. Grill the packets until the tomatoes begin to soften, about 12 minutes. Chop the remaining 1/2 cup basil. Place a packet on each plate, carefully open the foil and serve sprinkled with chopped basil.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 37948,"Chili Crab 2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds 10-12 fresh red chiles, stemmed, seeded and chopped or 6 dried Asian chiles (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained 2 tablespoons minced garlic, or to taste 2 tablespoons minced shallots 1 tablespoon finely grated gingerroot 2 tablespoons vegetable oil, plus additional 1/2 cup ketchup 1 1/2 cups water 1 tablespoon Asian fish sauce, such as Nam Pla 1/3 cup Thai sweet cl sauce 2 tablespoons fresh lime juice 1 tablespoon cornstarch combined with 2 tablespoons water 2 large eggs, lightly beaten 3 tablespoons sliced scallion for garnish Slices of white bread as an accompaniment, if desired Instructions: In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle. To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain. In mortor and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary. Combine all sauce ingredients. Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving dish. Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chenin Blanc]" 37949,"Charlie's Tuna Melt Quesadilla 1 pouch (6.4 oz.) or 2 pouches (2.6 oz.) StarKist? Chunk Light or Albacore Tuna 1/2 cup diced celery 2 tbsp. sweet pickle relish 1/4 cup light mayonnaise 1 tsp. lemon juice 4 soft (6-inch) flour tortillas 1/2 cup shredded sharp cheddar cheese Instructions: In a medium bowl, combine tuna, celery, relish, mayonnaise and lemon juice and mix well. Spray small frying pan with non-stick cooking spray. Heat over medium low heat. Place tortilla in pan. Place 1/2 tuna mixture on one half of each tortilla and top with 1/4 cup cheddar cheese and top with second tortilla. Cook for 1 - 2 minutes until tortilla begins to brown; flip tortilla and cook on second side until browned and cheese begins to bubble (approximately 1 - 2 minutes). Remove from pan and cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37950,"Barley and Asparagus Pilaf 3 tablespoons grapeseed oil 1 cup finely chopped onion 2 cloves garlic, minced 2 cups quick cooking barley 4 cups vegetable stock 12 spears fresh asparagus, peeled and cut into 1 1/2-inch pieces 1/4 cup heavy cream 1/4 cup grated Asiago cheese 3 tablespoons butter Salt and freshly ground black pepper 4 teaspoons fresh chopped basil leaves Instructions: In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft. Add the barley and stir together so the barley gets coated with oil and begins to toast. Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley. Stir constantly until all the liquid you've added has evaporated, then add more. Continue to do this until all the stock has been used. Reduce the heat to low and add the asparagus. Simmer until the asparagus is cooked, normally around 8 minutes. Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley. This will save you time if you're in a hurry. Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl and garnish with the chopped basil before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37951,"Hoisin Noodle Bowls, Roasted Mushroom Yakitori and Cucumber-Sesame Salad Salt 1 pound whole-wheat spaghetti 4 limes, juiced, divided 3 tablespoons rice wine vinegar 3 tablespoons honey 1 tablespoon toasted sesame oil 1 seedless cucumber, thinly sliced 1 red onion, thinly sliced, divided 3 tablespoons toasted sesame seeds 2 pounds mixed fresh mushrooms - shiitake, oyster, crimini 1/4 cup teriyaki sauce 1 bunch scallions, chopped into 2-inch lengths 4 tablespoons vegetable oil, divided 1 tablespoon grill seasoning 1 red bell pepper, seeded and thinly sliced 1 cup pea pods, thinly sliced 3 to 4 cloves garlic, grated 1 (2-inch) piece ginger root, grated 1 (10-ounce) package frozen shelled edamame 1/4 cup hoisin sauce, available on Asian foods aisle of market 1 to 2 tablespoons Asian chili sauce or hot sauce, to taste 1/4 cup chopped cilantro leaves Handful mint leaves, finely chopped Instructions: Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining. Preheat oven to 450 degrees F. Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve. Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once. Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 37952,"Christmas Apple Pie 2 pounds pate sucre, recipe follows 5 pounds (about 10 large) pippin or Granny Smith apples 6 tablespoons (3 ounces) unsalted butter 1 cup sugar 1/4 cup plus 1 tablespoon Calvados 1 tablespoon brandy 2 tablespoons heavy cream 2 ounces (about 1/4 cup) chopped dried prunes 1 1/2 ounces (about 1/4 cup) chopped dried apricots 1 ounce (about 1/4 cup) chopped dried figs 1 tablespoon lemon juice 2 teaspoons ground cinnamon 1 teaspoon lemon zest 1 teaspoon orange zest 1/2 teaspoon freshly grated nutmeg 1 egg white, very lightly whisked 1 1/2 tablespoons crystallized sugar 2 1/3 cups cake or pastry flour 1/3 cup sugar 1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces 2 egg yolks 1 or 2 tablespoons heavy cream Instructions: Divide the pastry into 2 parts, one a little larger than the other. Wrap the larger piece in plastic wrap and reserve. On a lightly floured surface, roll the smaller piece into a round, 1/8 to 1/4-inch thick, large enough to overlap a 10 by 2-inch pie plate. Arrange in the pie plate and even with a sharp knife, leaving about a 1/2-inch overhang. (Add the trimmings to the reserved dough). Tuck the overhang back under, making a slightly thicker edging. Chill for 30 minutes. If using a glass pie plate, remove from the refrigerator 15 minutes before filling. On a lightly floured surface, roll out the reserved piece of dough into a 12-inch square, about 1/4-inch thick. Cut out a piece of cardboard, 1/2-inch wide and 10 or 12 inches long. Wrap the strip in plastic wrap and use as a guide. With a sharp knife or a pastry cutter, cut the dough into 20 (1/2-inch) strips. Lay 10 strips vertically on the back of a large baking pan, leaving a very small space between strips. Weave a lattice pattern by placing each of the remaining strips over and under horizontally. (It's easier to weave if the dough is not too firm, but it can't be too soft, either. If it's too soft, refrigerate for a little while and then continue). To weave, turn back every other strip of dough (1, 3, 5, etc.), lay a horizontal strip across, as close to the top as possible, and return the turned-back strips to the original length. For the next row, alternate the strips that you turn back (2, 4, 6, etc.) and again place a horizontal strip across, close to the first strip. Repeat this procedure until all the strips are used. Refrigerate just until firm. Using a 9-inch cardboard round, a plate, or a pot cover as a guide, cut out a 9-inch circle of latticework and refrigerate on the baking pan until needed. (Excess dough can be wrapped and refrigerated or frozen for future use). Peel, core and quarter the apples. Cut into 1/4-inch slices. In 2 or 3 large skillets, melt the butter (2 or 3 tablespoons in each skillet, depending upon how many you use) and brown. The butter will have a slightly nutty aroma. Divide the apples, arrange in the pans, and coat with the butter. Sprinkle in the sugar and over medium-high heat, saute the apples until lightly caramelized and tender, 15 to 20 minutes, turning often so that the apples cook evenly. Pour in 1 tablespoon of Calvados and the brandy and cook until the alcohol burns off. Pour in the cream and stir through. Transfer and spread over a large baking tray to cool. Preheat the oven to 400 degrees F. Warm the remaining 1/4 cup Calvados. Combine the chopped prunes, apricots, and figs in a small bowl. Pour the Calvados over and let plump. In a large bowl, combine the cooled apples and the plumped dried fruit. Stir in the lemon juice, cinnamon, lemon and orange zests, and nutmeg, and mix well. Spoon the filling into the prepared pie plate. Using a wide spatula, carefully transfer the 9-inch latticework circle and arrange on top of the filling. Brush the latticework with egg white and sprinkle with the crystallized sugar. Bake 30 minutes, turn the oven down to 350 degrees F and bake 35 to 40 minutes longer, until the crust is golden brown. Cool on a rack. Serve warm. In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal. In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37953,"Couscous 6 cups hydrated instant couscous 1 red onion, small dice 1 red pepper, medium dice 1/2 cup sliced almonds, toasted 1 cup golden raisins 1/2 cup flat leaf parsley, chopped 1/2 orange, zested 1 orange, juiced 1/2 lime, zested and juiced 1/2 lemon, zested and juiced 1 cup olive oil 2 tablespoons sugar Instructions: Mix hydrated couscous, diced onion, diced pepper, sliced almonds, golden raisins, and parsley. Whisk the together the citrus zest and juice, olive oil and sugar. Pour over couscous mixture and toss. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 37954,"Cooked Langoustines 2 1/2 quarts water 1/4 cup salt 2 pounds Danish langostines/ Norwegian lobsters Serving suggestions: Aioli (garlic mayonnaise) and toasts. Instructions: Bring the water and salt to a boil in a large pot. The water should taste like the ocean.
Add the live langoustines and boil them for 3 to 4 minutes. Remove from the water and cool.
Eat them, as is, with aioli (garlic mayonnaise) and toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37955,"Rose Water and Orange Blossom Baklava 1 pound walnuts, lightly toasted and roughly ground in a food processor or blender 1 1/2 teaspoons ground cinnamon 2 tablespoons granulated sugar 1 package phyllo pastry 1 cup unsalted butter, melted 1 cup water 1 cup sugar 1 cup honey 1 lemon, zested 1 teaspoon rose water 1 teaspoon orange blossom water Instructions: Preheat the oven to 350 degrees F. Combine the walnuts, cinnamon and sugar in a large bowl and set aside. In the bottom of a greased 9 by 13-inch pan, put 1 layer of phyllo and brush liberally with butter. Repeat 6 more times, buttering each delicate layer, until you have 7 layers of phyllo. Spoon 1/3 of the nut mixture over the phyllo and top with 5 more individually buttered sheets of phyllo. Repeat the process 2 more times and finish with 7 layers of phyllo. Brush the final layer with butter and bake until golden brown, about 50 minutes. While the baklava is baking, make syrup. Add all of the syrup ingredients to a medium pot and bring to a boil over medium-low heat. Reduce the heat to low and simmer for 10 minutes. Remove the baklava from the oven and pour the syrup evenly over the top. Cut into squares or diamonds and serve. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 37956,"Oscar's Chocolate Box with Oscars Chocolate Mousse 1pound bittersweet chocolate 64 percent 6 plastic pencil boxes (3-inch)* 3/4 cup bittersweet chocolate 3 cups heavy cream 1 cup raspberries Instructions: For the chocolate box: Chop up the chocolate until very fine. In a microwave safe bowl melt 2/3rd cup (5 ounces) of chocolate. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Add remaining finely chopped chocolate. Stir until smooth. Fill 1 plastic box at a time with chocolate. Turn upside down to release excess chocolate. Place upside down on tray and continue filling the 5 other boxes. This should only take 5 minutes. While the chocolate is still soft, scrape excess bits away with a knife creating an even surface. Continue with remaining boxes. Place in refrigerator for 15 minutes. Chocolate when exposed to a cold environment will retract from the plastic box. Remove from refrigerator and gently tweak the box to gently conjoal the 2 apart. Turn upside down and spoon in chocolate mousse. Garnish with raspberries. For the chocolate mousse: Chop up chocolate until very fine. Place in the microwave for 30 seconds. Remove and stir. Continue this process at 10 second intervals until the chocolate is completely melted, and warm to touch of the lip (100 degrees F). Reserve. Whip 1 cup of cream to soft peaks. Have a whisk ready and add 1/2 of the heavy cream into the 100 degree chocolate. Work quickly or the chocolate will seize up. Whisk cream with chocolate until homogenous. Add the balance of heavy cream and gently fold to eliminate any white streaks. Reserve until ready to use. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 37957,"Simply Green Savory Smoothie ? EA Avocado ? cup Spinach, Frozen is okay 1 Carrot sliced 1 tbs Wheat Germ 1 cup fairlife 2% milk 1 tsp salt Instructions: Blend with 1 cup ice and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling]" 37958,"Shortcake 2 cups flour 4 teaspoons baking powder 3/4 teaspoon salt 1 tablespoon sugar 2 tablespoons butter 2 tablespoons shortening 3/4 cup half and half Melted butter to brush shortcakes Berries Ice cream or whipped cream Instructions: Heat oven 450 degrees. In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 37959,"Savory Roasted Capon with Spelt and Corn Salad 10 pound capon 1 teaspoon fresh chopped savory 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon sage 2 cups spelt groats 3 cups vegetable stock 2 teaspoons salt 2 cup fresh yellow corn kernels 2 cup fresh shelled peas 6 tablespoons lemon juice 2/3 cup extra virgin olive oil 1/4 teaspoon freshly grated pepper 1 cup cubed peaches 2 teaspoons ground cumin 1 cup chopped red bell pepper 1 cup chopped scallion 3 tablespoons finely chopped shallot 2 teaspoons minced mint Instructions: For the Roasted Capon: Combine ingredients and rub capon with seasonings. Place in pan and roast in a preheated 425 degree oven for 2 hours. For the Salad: Rinse the spelt groats and drain. In a large stock pot, add vegetable stock, 1/2 teaspoon of salt, and spelt groats. Bring to a boil and simmer for 1 hour and 15 minutes. While still hot, add corn and peas. Cover and allow to cool. In a small bowl, stir 1 1/2 teaspoons of salt and lemon juice together until the salt is dissolved. Stir in the oil and pepper and set aside. Place the spelt and corn in a large bowl. Add the peaches, cumin, bell pepper, scallion and shallot, and mix together well. Pour in the lemon juice and oil mixture. Toss until all the salad is evenly coated. Garnish with mint. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37960,"White Cheddar Mashed Potatoes 3 1/2 pounds red potatoes, washed well and quartered Kosher salt 1 stick butter, cut into pieces 3 shallots, minced 1 cup whole milk Freshly ground pepper 1/4 cup sour cream 2 cups shredded extra-sharp white Cheddar (7 ounces) Instructions: Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 25 minutes. Drain well in a colander. Add the butter, shallot and milk to the same pot the potatoes were cooked in and heat until the butter is melted and hot; season well with salt and pepper. Remove from the heat. Add the potatoes to the hot milk and butter mixture. Add the sour cream. Using a potato masher, mash the potatoes until semi-smooth. Add the cheese and stir until the cheese is incorporated. Adjust the seasoning as necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37961,"Homemade BBQ Potato Chips with Smoked Paprika 2 (10-ounce) bags olive oil potato chips (or good quality chips) 2 tablespoons smoked paprika 1 tablespoon garlic powder 1 teaspoon sugar 1/2 tablespoon salt Instructions: Preheat oven to 300 degrees F. Place chips on an oven tray and bake for about 5 minutes until they are hot and they begin to release their oil. While chips are in the oven mix together the paprika, garlic powder, sugar and salt. When the chips are hot, sprinkle the spice mixture over them and carefully toss to season all of the chips. (Be careful of the hot tray.) Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 37962,"Raspberry Picante Paloma Pitchers 1/4 cup kosher salt Zest of 1 grapefruit 12 fresh raspberries 4 slices fresh jalapeno 3 ounces agave syrup 3 ounces fresh lime juice 12 ounces fresh ruby red grapefruit juice 12 ounces tequila blanco 100-percent blue agave Ice cubes 10 ounces club soda or lemon lime soda Grapefruit wedges, for garnish, optional Instructions: For the salt: Crush the salt and grapefruit zest together in a mortar and pestle. Rim glasses with the grapefruit salt to serve the cocktails in. For the cocktail: In a glass pitcher, muddle the raspberries, jalapeno slices, agave syrup and lime juice together. Add the grapefruit juice and tequila. Take a second pitcher of the same size and fill it three-fourths of the way with ice. Pour the drink into the pitcher with ice, then back into the first pitcher, repeating back and forth to mix together. Pour into the rimmed glasses, top off with club soda, garnish with grapefruit wedges if desired and serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 37963,"Smoked Gouda and Leek Tart Flour, for dusting 1 sheet frozen puff pastry, from one 17-ounce package, thawed 2 small leeks (white and light green parts only), well rinsed, dried and thinly sliced (about 2 1/2 cups) 1/2 cup coarsely grated smoked Gouda cheese 1/4 cup freshly and finely grated Parmesan (use a microplane grater or the smallest holes on a box grater) Kosher salt and freshly ground black pepper 2 tablespoons finely chopped chives Instructions:

1. Preheat the oven to 400 degrees F. On a lightly floured surface, roll the puff pastry to a 13-inch-by-10-inch rectangle and transfer to a parchment-lined baking sheet. Prick the pastry all over with a fork and scatter with the leeks and both cheeses. Sprinkle with a pinch of kosher salt and 1/4 teaspoon pepper.
2. Bake until the pastry is a deep golden brown and the leeks are tender, 25 to 30 minutes. Cool for 10 minutes. Garnish with the chopped chives, cut into 16 or 24 pieces and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37964,"Stuffed Zucchini Genovese 4 4-inch long zucchini (about 1 1/2 pounds) 1 large potato 1/2 cup grated Parmesan cheese 1 egg, lightly beaten Pinch freshly grated nutmeg Salt and pepper 4 teaspoons homemade or prepared pesto Extra-virgin olive oil, for drizzling Instructions: Heat oven to 400 degrees. Trim ends of zucchini and halve them lengthwise. Using a spoon, or melon baller scoop out flesh from each half, leaving 1/4-inch thick shell. Reserve zucchini boats and flesh. Boil potato until tender. When cool enough to handle, peel and mash potato in a potato ricer into a small bowl. Add reserved zucchini flesh, Parmesan, egg and nutmeg. Season to taste with salt and pepper. Mound potato mixture into each zucchini boat. Fill only as high as walls of zucchini, or a little above. Use a brush to smear pesto over each. Fit zucchini snugly into an oiled baking dish. Pour enough water to reach 1/4-inch up sides of zucchini, cover tightly with foil and bake 20 minutes. Remove foil and continue cooking 25 minutes more. Let cool to room temperature. Before serving, drizzle each zucchini boat with extra-virgin olive oil. Serve 2 zucchini per person. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 37965,"Carrot-Coconut Muffins 1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon salt 3/4 cup packed light brown sugar 1/2 cup plain whole-milk yogurt 1/3 cup coconut oil, melted 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups grated carrots (about 3) 1/2 cup sweetened shredded coconut, plus more for topping 1/2 cup chopped macadamia nuts 1/4 cup finely chopped crystallized ginger 1/2 cup confectioners' sugar 2 teaspoons water Instructions: Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger. Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 37966,"Sparkling Cosmo Punch 1 cup cranberry juice 3/4 cup gin
   1/2 cup orange liqueur, such as Grand Marnier
   1/4 cup freshly squeezed lime juice
   Cava or prosecco, for serving
   5 slices orange, cut in half
   Instructions: Fill a martini pitcher or jar halfway with ice, then stir together the cranberry juice, gin, orange liqueur and lime juice. Strain into another pitcher and keep chilled. To serve, fill a flute three-quarters of the way with the cranberry base. Top with the cava and drop in an orange garnish. ","[Prosecco, Cava, Sauvignon Blanc, Ros]" 37967,"Chocolate Chip Cookie Dough Ice Cream 8 ounces (2 sticks) cool unsalted butter, cut into pieces 1 cup packed light brown sugar 1/2 cup granulated sugar 1 teaspoon pure vanilla extract 2 eggs 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chocolate chips 2 cups half-and-half 2 cups heavy cream 1/2 vanilla bean, split lengthwise 9 egg yolks 3/4 cup sugar Instructions: Make the Cookie Dough: Cream the butter in a mixer fitted with a paddle attachment (or use a hand-held beater) until soft and fluffy. Add both sugars and mix. Add the vanilla and 1 egg and mix. Add the remaining egg and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined.
   Using your hands, roll the dough into a long thin rope; then cut into small bits. Refrigerate until ready to use.
   Make the Ice Cream Base: In a saucepan over medium heat, heat the half-and-half, cream, and vanilla, whisking 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 and let the flavors infuse for 10 minutes. Whisk together the egg yolks and sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture.
   Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F., the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. (If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough.) When it is ready, quickly remove it from the heat.
   Meanwhile, put 2 handfuls of ice cubes in the bottom of a bowl, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve (to remove the vanilla bean pieces and cinnamon sticks) into the smaller bowl. Chill for 3 hours.
   Freeze the cream mixture in an ice cream maker according to the manufacturer's instructions. Meanwhile, put a bowl in the freezer. When the ice cream is frozen, remove the bowl from the freezer, and transfer the ice cream to it. Fold in the chocolate chip cookie dough (you may not need all of it). Pack the ice cream into sealable containers and return to the freezer. (Make cookies: bake any leftover dough in a preheated 350 degree F. oven for about 10 to 12 minutes.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37968,"Pork Filet in Dark Ale: Filet pur de Porcelet Pane aux Fruits Secs, Sauce Nostradamus Vegetable oil 6 (6-ounce/180 gram) pieces pork fillets 1/2 cup crushed peanuts 1/4 cup chopped hazelnuts 1/2 cup chopped parsley 1/2 cup olive oil 1/2 cup finely chopped mixed dried fruit 1/2 cup white wine 1 cup sweet dark ale (beer) 1 tablespoon butter Instructions: Preheat the oven to 400 degrees F (200 degrees C). Place pork fillets in frying pan in hot vegetable oil and brown on each side. Remove from heat and let cool. Combine the crushed peanuts, hazelnuts, parsley, dried fruit, and olive oil in a mixing bowl. Stir until ingredients are mixed together. Coat the browned pork fillets with the nut and fruit mixture. Place coated pork fillets in a non-stick pan and place in the preheated oven. Bake for 10 minutes. Remove pork fillets from pan and place on a warmed plate. Pour the pan juices into a saucepan, add white wine and dark ale and bring mixture to boil. Reduce heat add butter stirring until melted, remove from heat and cover. Place fillets on plates, pouring sauce over each fillet. Serve with seasonal vegetables and potatoes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 37969,"Make-Ahead Dinner Rolls 1 cup whole milk, at room temperature 3 tablespoons sugar One 1/4-ounce package active dry yeast (about 2 1/4 teaspoons) 6 tablespoons softened unsalted butter, plus 6 tablespoons melted, plus more melted for brushing 3 1/2 cups all-purpose flour 1 teaspoon fine salt 1 large egg, lightly beaten Flaky sea salt, for sprinkling Instructions: Warm 1/4 cup of the milk in a small saucepan over medium-low heat to anywhere between 100 and 115 degrees F. Pour the milk into the bowl of a stand mixer fitted with a hook attachment. Add the sugar and yeast, and let stand until foamy, about 5 minutes. Add the softened butter, half the flour, half the remaining milk and fine salt. Mix on medium-high speed just to incorporate. Add the egg, mix until fully incorporated, then add the remaining flour and milk. Knead with the hook on medium-high speed until the dough is smooth and pulls away from the sides, about 5 minutes (the dough will still be sticky). Lightly butter a large bowl with some of the melted butter, and turn the dough out into it. Cover with plastic wrap, and let stand in a slightly warm place until doubled in size, about 2 hours. Lightly butter two 12-cup muffin tins with some of the melted butter. Punch the dough down. Divide it into 24 even pieces, and roll them into rough balls. Roll each ball in the melted butter to coat, letting the excess drip off, and plop it into a muffin cup. Cover lightly with plastic wrap, and let rise in the refrigerator at least 8 hours and up to 1 day. Position oven racks in the lower and upper thirds of the oven, and preheat to 375 degrees F. Remove the tins from the refrigerator, and let stand at room temperature 1 hour (the dough won't puff up significantly). Sprinkle evenly with sea salt, and bake, rotating the tins halfway through, until just lightly golden but still rather pale and almost cooked through, 10 to 15 minutes. Let the parbaked rolls cool slightly in the tins, then transfer to cooling racks to cool completely. Pack them in resealable plastic bags, label and date, and freeze for up to 2 weeks. To serve, preheat the oven to 350 degrees F. Bake the frozen rolls on a parchment-lined baking sheet until warmed through and golden brown on top, about 20 minutes. Brush the warm rolls with melted butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37970,"Pumpkin and Maple Cream Cheese Pie 1 can (15-ounce) solid-pack pumpkin, Libby's(R) 1 package (8-ounce) cream cheese, softened, Philadelphia(R) 1/4 cup pure maple syrup 2 teaspoons pumpkin pie spice, McCormick(R) 3 large eggs 1 teaspoon vanilla, McCormick(R) 2 (9-inch) graham cracker pie shells 3 tablespoons bourbon, Jim Beam(R) 1 can (14-ounce) sweetened condensed milk, Eagle Brand(R) 2 teaspoons ground cinnamon, McCormick(R) Chocolate syrup, Hershey's(R) Instructions: Preheat oven to 325 degrees F. For cream cheese layer, in a small mixing bowl, combine 1?4 cup of the pumpkin, the cream cheese, maple syrup, 1 teaspoon of the pumpkin pie spice, 1 egg, and the vanilla. Beat with an electric mixer on medium speed until smooth. Spoon the cream cheese mixture evenly into the pie shells and smooth. Set aside. For the pumpkin layer, in a large mixing bowl, combine the remaining pumpkin and the bourbon. Beat with an electric mixer on low speed until mixed. Add sweetened condensed milk, cinnamon, the remaining 2 eggs, and remaining pumpkin pie spice. Beat until smooth. Pour evenly over cream cheese layer to fill pie shells and smooth. Place pies on a large baking sheet. Bake for 60 to 75 minutes or until set 1 inch from centers. Cool completely on wire racks. Drizzle with chocolate sauce. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]

" 37971,"Cocoa Thumbprints 1 1/2 cups all-purpose flour 3/4 cup granulated sugar, plus 1/2 cup for rolling 1/2 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 6 tablespoons unsalted butter, melted 2 large eggs, lightly beaten 1/2 cup confectioners' sugar Sprinkles, mini marshmallows, mini candies or dried fruit for filling Instructions: Whisk the flour, 3/4 cup granulated sugar, the cocoa powder, baking powder and salt in a medium bowl. Add the melted butter and eggs and stir until combined. Cover and refrigerate the dough until firm, about 30 minutes. Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Place the confectioners' sugar and the remaining 1/2 cup granulated sugar in 2 separate small bowls. Roll scant tablespoonfuls of dough into balls; roll in the granulated sugar and then in the confectioners' sugar. Place 1 inch apart on the prepared baking sheets. Lightly flatten each ball with your fingers and make a deep 1/2-inch-wide indentation in the centers with your thumb. Place your choice of filling in the indentation. Bake the cookies until puffed and slightly cracked, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 37972,"Sheet Pan Eggplant Panzanella for Two 4 ounces ciabatta bread, cut into 1-inch cubes 1/2 small eggplant or 1 Japanese eggplant (about 8 ounces), cut into 1-inch cubes
1 small red bell pepper (about 6 ounces), cut into 1-inch pieces
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 small red onion (about 2 ounces), thinly sliced
5 tablespoons red wine vinegar
2 teaspoons granulated sugar
1 tablespoon drained capers
2 teaspoons Dijon mustard
1 clove garlic, grated
One 14.5-ounce can chickpeas, drained and rinsed
1/2 cup packed roughly torn fresh basil leaves
1/2 cup packed roughly torn fresh mint leaves Instructions: Preheat the oven to 450 degrees F. Toss together the bread, eggplant, red pepper, 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet until evenly coated. Bake until the bread is golden brown and crispy and the vegetables are softened and caramelized, 18 to 20 minutes.
Meanwhile, add the onions, 3 tablespoons of the vinegar, 1 teaspoon of the sugar and 1/4 teaspoon salt to a small bowl and let sit until the onions are softened and just slightly pickled, about 15 minutes. Drain and set aside.
Whisk together the capers, Dijon, garlic, remaining 2 tablespoons vinegar and remaining 1 teaspoon sugar in a medium bowl until incorporated. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Fold in the chickpeas.
Transfer the bread, eggplant, red peppers and onions to the bowl with the chickpeas and fold until evenly coated. Let cool slightly, about 5 minutes. Gently fold in the basil and mint and serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37973,"Snowball Cookies 1 cup pecans or walnuts 1 cup unbleached all-purpose flour
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter
1 1/4 ounces granulated sugar
3/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
Instructions: Preheat the oven 325 degrees F. Line two large baking sheets with parchment paper. Place the nuts in the bowl of a food processor, and process until finely ground or the texture of coarse cornmeal, 10 to 15 seconds. Transfer to a large bowl, and stir in the flour and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, 3 to 6 minutes. Beat in the vanilla, then reduce the speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Roll the dough into balls (about 24 dough balls) and place about 1 1/2-inches apart on the prepared baking sheets. Bake until lightly golden and the bottoms begin to brown, 18 minutes. Cool the cookies on the baking sheet for 20 minutes. Roll the cookies in the confectioners' sugar just before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 37974,"Turkey Gravy 2 medium carrots, unpeeled, roughly diced 2 celery stalks, roughly diced 2 corn cobs, kernels removed, halved 1 medium yellow onion, unpeeled, sliced Small bundle fresh thyme 1 bay leaf Turkey neck, halved 4 tablespoons butter or turkey drippings 4 tablespoons all-purpose flour Kosher salt and freshly cracked black pepper Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Add the carrots, celery, corn cobs, onions, thyme, bay leaf and turkey neck to a medium pot. Add enough water to cover, place over direct heat, bring to a boil and simmer for 3 hours. Strain the stock through a fine mesh strainer. Melt the butter or turkey drippings to a medium saucepot over medium-high heat. Whisk in the flour and cook, whisking for a few minutes, until lightly browned. Whisk in the turkey stock. Bring to a boil and simmer, whisking occasionally, about 30 minutes. Season with salt and pepper and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37975,"Citrus with Sweet Tender Greens Salad Ingredients: 1 pkg Fresh Express? Sweet Tender Greens 1/4 cup red onion, sliced very thinly 1 navel orange, peeled & sectioned 1 ruby red grapefruit, peeled & sectioned 1 ripe avocado, peeled, pitted, & sliced Dressing Ingredients: 1/4 cup orange juice 1 tsp grated orange zest 1 tsp white wine vinegar 1/4 tsp Dijon mustard 1/2 tsp sugar 1/8 tsp salt Make the Dressing: Whisk all dressing ingredients together. Let sit for 20 minutes for flavors to blend. Instructions: Orange, grapefruit and avocado are the perfect accompaniments to our Sweet Tender Greens. Make the Salad: Place greens into a large salad bowl. Drizzle dressing on top and toss to coat. Divide onto four salad serving plates. Decoratively arrange oranges, grapefruit, & avocado on top. ","[Chenin Blanc, Sauvignon Blanc, Vermentino, Grner Veltliner]" 37976,"Asparagus with Cambozola Sauce 1 1/2 pounds asparagus, ends trimmed and peeled 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves minced garlic 1/2 cup heavy cream Gray salt and freshly ground black pepper 1/4 pound Cambozola cheese, broken into pieces 1 teaspoon finely chopped thyme leaves 1/2 loaf day-old bread, cut into cubes Instructions: Fill a deep frying pan halfway full with water and bring to a boil. Add asparagus to the boiling water and add salt and olive oil; boil for 6 minutes. Remove asparagus to a sheet pan or plate to cool, and place in the refrigerator for 5 to 10 minutes. Then chop into bite-size pieces, perfect for dipping. Melt butter in a skillet over medium heat. Add garlic and saute for about 1 minute. Add cream and simmer until reduced by half. Season with salt and pepper. Add cheese, bit by bit, whisking as you go. As 1 piece melts, add another, until no cheese remains. Then add thyme and stir to combine. Serve with cubes of day-old bread and the cooled asparagus pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37977,"Vanilla-Orange Ice Cream Cake with Vanilla Whipped Cream Frosting Unsalted butter, for buttering the pan 8 to 10 ladyfinger cookies 1/2 cup marshmallow creme 1 quart vanilla ice cream, softened 1 quart orange sherbet, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Caramel sauce, for drizzling Instructions: For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the ladyfingers. Top with the marshmallow creme, spreading it to coat. Scoop the ice cream and sherbet onto the marshmallow layer, packing it 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. For the vanilla whipped cream frosting: Add the heavy cream, 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. Drizzle with caramel sauce. 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, Riesling, Moscato, Gewrztraminer]

" 37978,"Rum Punch 6 oz. lime juice 12 oz. simple syrup 18 oz. rum 24 oz. water Grated nutmeg A few dashes of Angostura bitters Instructions: Combine all ingredients and serve over ice. ","[Rum, Dark Rum, Spiced Rum]" 37979,"Pina Colada Tres Leches Cakes Nonstick cooking spray, for greasing the pan 1 cup all-purpose flour, plus more for flouring the pan 1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract
One 14-ounce can sweetened condensed milk One 12-ounce can evaporated milk
3/4 cup heavy cream 3/4 cup cream of coconut
1/4 cup coconut-flavored rum, optional 1 pint (2 cups) heavy cream 3 tablespoons sugar
One 15-ounce can crushed pineapple, chilled 1/2 cup toasted flaked coconut Instructions: For the cake: Preheat the oven to 350 degrees F. Grease (with cooking spray) and flour a 12-cup muffin pan. Sift the flour, baking powder and salt into a large bowl. Beat the egg yolks with 3/4 cup of the sugar in a medium bowl with an electric mixer on high until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined. Beat the egg whites in a separate bowl with the mixer on high until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon the batter into the cups of the muffin pan using a 1/3-cup measure. Bake the cakes until risen and lightly golden, 13 to 14 minutes. Allow to cool in the pan. For the tres leches mixture: Combine the sweetened condensed milk, evaporated milk, heavy cream, cream of coconut and rum if using in a small pitcher. For the whipped cream: Whip the cream with the sugar until soft peaks form. To assemble: Use a serrated knife to slice each cake in half across the middle. Place a cake half in the bottom of each 8-ounce mason jar. Spoon over 2 tablespoons of the tres leches mixture and 2 tablespoons crushed pineapple. Put the other half of each cake on top, and spoon over 2 to 3 more tablespoons of the tres leches mixture. Top each cake with lots of whipped cream and toasted coconut. Refrigerate until ready to serve. Several hours is fine. The cooler the cakes, the better. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 37980,"Spicy Apple Chutney 1 tablespoon extra-virgin olive oil 2 medium onions, chopped 2 Fresno cl peppers, seeded and finely chopped 1 (1-inch) piece fresh ginger, grated or minced 6 medium Braeburn or Gala apples, peeled and chopped 2 tablespoons dark brown sugar 1 tablespoon chopped fresh thyme 1/4 cup dark amber maple syrup 1/4 cup cider vinegar 1 tablespoon fresh lemon juice Kosher salt Freshly grated nutmeg Instructions: Heat the extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt and nutmeg. Cover and cook, stirring occasionally, until a thick sauce forms, 15 to 20 minutes. Adjust the seasoning and transfer to a serving dish. ","[Rioja, Tempranillo, Barolo, Dolcetto]" 37981,"Baked French Toast with Blueberries Butter, for greasing 6 eggs 3 cups whole milk 3/4 cup maple syrup, plus extra for serving 2 teaspoons ground cinnamon, plus 1 tablespoon 1/4 teaspoon fine sea salt 1 lemon, zested 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries 3 tablespoons granulated sugar Instructions: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish. In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set. Spoon onto serving plates and drizzle with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37982,"Caramel Candy Nonstick cooking spray, for spraying the pan 1/2 cup (1 stick) butter, plus more for buttering the pan 1 cup light brown sugar
1 cup granulated sugar
1 cup dark corn syrup
2 cups (1 pint) heavy cream
2 cups chopped pecans
1 teaspoon vanilla extract
Instructions: Generously spray a 9-by-12-by-2-inch pan with cooking spray; line it with parchment and butter the top of the parchment. In a large saucepan, mix the brown sugar, granulated sugar, corn syrup and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244 degrees F. Remove the pan from the heat and add the butter, chopped pecans and vanilla. Pour the candy into the prepared pan. Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour. Cut the candy into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the fridge and allow it to soften slightly before serving. ","[Chardonnay, Riesling, Moscato, Merlot]" 37983,"Larsen's Fish Market Seafood Chowder 6 tablespoons butter 1 large Spanish onion, diced 2 stalks celery, diced 1/8 cup mirin (sweetened sake) 1 tablespoon crab boil seasoning (recommended: Old Bay) Freshly ground black pepper 2 quarts fish stock 2 quarts clam broth 4 large potatoes, peeled and diced into 1/2-inch cubes 1/2 pound crab meat, picked over for shells 1/2 pound lobster meat, cut into bite-sized pieces 1 pound sea scallops 1 pound small shrimp, peeled and de-veined 1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces 1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces 1 pint half-and-half or cream, heated (do not boil) Salt Instructions: Melt butter in a large stockpot. Saute onions and celery in butter until soft and translucent. Add mirin and continue to cook until it is almost reduced. Stir in crab boil seasoning and 1 tablespoon pepper. Continue to cook approximately 1 minute. Pour in fish stock and clam broth and bring to a boil. Add the potatoes and cook the potatoes until just tender. Continue to simmer and add crab, lobster, scallops, and shrimp. Return to a simmer and add fish. Gently poach fish until just cooked. Add heated half-and-half. Season with salt and freshly ground black pepper, to taste. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37984,"Salmon with Summer Vegetables 2 yellow squash, quartered lengthwise and halved crosswise 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 6-ounce skinless center-cut salmon fillets (preferably wild) 1/4 cup chopped mixed fresh herbs (such as dill, tarragon and/or parsley) 1 1/4 pounds assorted cherry tomatoes, halved or quartered if large 4 scallions, chopped Instructions: Position a rack in the upper third of the oven and preheat to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with 1/2 teaspoon salt and a few grinds of pepper. Roast until tender and golden around the edges, 15 to 20 minutes. Meanwhile, season the salmon with 1/2 teaspoon each salt and pepper and sprinkle with 2 tablespoons herbs. Refrigerate until ready to roast. Toss the tomatoes in a bowl with the scallions, the remaining 2 tablespoons herbs and 1 tablespoon olive oil, and 1/2 teaspoon salt; set aside. Remove the squash from the oven and push to one side of the baking sheet. Put the salmon on the other side, herb-side up. Return to the oven and roast until the salmon is cooked through and the squash is browned, about 7 minutes. Serve the salmon and squash with the tomato salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 37985,"Dutch Oven Cherry Clafouti 12 ounces fresh or frozen cherries 2 large eggs 1/4 cup sugar 1/2 cup whole milk 1 teaspoon vanilla extract 1/2 cup all-purpose flour Butter, for the Dutch oven Instructions: Preheat an oven to 400 degrees F or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy. Butter the bottom and sides of a 5-quart Dutch oven. If using fresh cherries, rinse, stem and pit the cherries. If using frozen, place the cherries into a colander and allow to thaw completely before using. Discard the juice. Spread the cherries evenly over the bottom of the Dutch oven. In a mixing bowl, whisk together the eggs and sugar until frothy and lightened in color. Add the milk, vanilla and flour and whisk to combine. Pour the batter over the cherries. Oven baking: Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle. Outdoor coals: Place 18 to 19 coals on a Dutch oven table. Place a cooling rack, or other wire rack, that is at least 2-inches high, directly over the coals. Place the Dutch oven on the rack directly over the coals. Cover with the lid and place 22 to 23 coals on top. Cook with the lid on for 25 minutes. Remove the lid and cook for another 5 minutes or until golden on top and a knife comes out clean when inserted into the middle. Allow to cool for 30 minutes before removing from the Dutch oven, slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37986,"Mom's Meatloaf 1 teaspoon prepared horseradish 1 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound ground beef, moistened 1/2 onion, finely chopped 1 egg 2 teaspoons Worcestershire sauce 1 cup bread crumbs 1 cup ketchup Instructions: Preheat oven to 350 degrees F. In a small bowl, mix together the horseradish, mustard, salt, and pepper. Set aside. In large bowl, mix ground beef, onion, egg, and Worcestershire sauce. Add contents of small bowl and mix thoroughly. Add the bread crumbs and combine well. Place mixture into a 1-pound loaf pan. Pour ketchup over top and place in oven. Bake uncovered for 45 to 60 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 37987,"Baby Greens with Mustard Vinaigrette 1 rounded teaspoon grainy mustard 1 tablespoon red wine vinegar 3 tablespoons extra-virgin olive oil 6 to 8 ounces mixed baby greens, 1 sack Salt and pepper Instructions: Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.; ","[Chardonnay, Sauvignon Blanc, Pinot Gris]" 37988,"Egg White with Caramelized Onions and Homemade Fig Jam Sandwich with Salad and Maple Balsamic Dressing 1 tablespoon extra-virgin olive oil 3 red onions, sliced 1/2-inch thick 1/4 teaspoon sea salt 1 pound figs, stems trimmed, cut into quarters 1/4 cup raw sugar 1 teaspoon grated lemon zest Extra-virgin olive oil 8 egg whites (2 whites per sandwich) 1 teaspoon piment d'espelette Freshly cracked black pepper 1 teaspoon extra-virgin olive oil 1 teaspoon aged balsamic vinegar 1/2 teaspoon pure maple syrup 4 cups baby arugula 1 cup fresh blueberries 8 slices flaxseed or whole-wheat bread (1/2-inch thick) Instructions: For the caramelized onions: Heat a nonstick skillet over medium heat. Add the olive oil and onions, separating them, and sprinkle with the salt. Saute for 10 minutes, then turn down the heat to medium-low and cook until the onions are deep amber in color, another 35 to 40 minutes. Meanwhile, for the fig jam: Combine 1/4 cup water, the figs, sugar and lemon zest in a saucepan and simmer over low heat until thick, 45 to 60 minutes. For the eggs: Heat a medium nonstick skillet over medium heat. Add 1 teaspoon olive oil and use a paper towel to grease the pan and remove the excess oil. Crack 2 egg whites into a bowl and beat with a whisk. Pour the whites into the skillet and add 1/4 teaspoon piment d'espelette and some black pepper. Cook until opaque, 1 to 3 minutes. Flip and cook for another minute. Transfer to a plate. Repeat with the remaining eggs to make 3 more omelets. For the salad: Combine the olive oil, vinegar and maple syrup in a small jar with a tight-fitting lid. Seal the jar and shake vigorously to blend. Toss the arugula and blueberries with the dressing. Toast the bread. Spread 1 tablespoon jam on each of 4 slices of toast and add 1 tablespoon caramelized onions. Top with the egg whites and cover with the remaining slices of toast. Serve with the salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 37989,"Stovetop White Cheddar Mac 3 cups cauliflower florets 8 ounces mini shells, mini penne, wheels or other small pasta shape 3 cups baby spinach leaves 1 tablespoon butter 2 large cloves garlic, minced 1/2 cup low-fat milk Salt and freshly ground black pepper 1 1/2 cup shredded white Cheddar 1/4 cup finely grated Parmesan Instructions: In a medium saucepan, bring the cauliflower and 3 cups water to a boil. Reduce the heat to medium-low, cover and cook until the cauliflower is very soft, 10 to 15 minutes. Remove from the heat, drain and set aside.
Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook until al dente according to the package directions. Just before pasta is set to be done, add the spinach and cook until just wilted, about 30 seconds to 1 minute. Drain in a colander and set aside.
In the empty pasta pot, melt the butter over medium heat and add the garlic. Cook until the garlic is soft but not burnt, about 2 minutes.
Add the cooked garlic, steamed cauliflower, milk, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water to a blender and puree until creamy and smooth. Depending on the power of your blender, you may need to add more water.
Return the cauliflower sauce back to the saucepan over medium heat. Whisk in the shredded Cheddar and stir until melted. Season to taste with salt and pepper, then stir in the cooked noodles, spinach and Parmesan. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 37990,"Lemon Chicken 1 tablespoon red wine vinegar 2 teaspoons finely minced garlic 1 teaspoon dried oregano or thyme Kosher or coarse salt 1/4 teaspoon freshly ground black pepper 4 bone-in chicken breast halves with skin (2 to 2 1/2 pounds total) 6 bone-in chicken thighs with skin (2 1/2 to 3 pounds total) 1/4 cup Italian (flat-leaf) parsley (optional, see Cook's Notes) 1 cup fresh lemon juice (from 4 to 6 lemons) 2/3 cup olive oil Instructions: Preheat the broiler with the rack placed about 8 inches away from the heat source.
Put the lemon juice, olive oil, red wine vinegar, garlic, oregano or thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a container with a lid and shake well to blend.
Place the chicken pieces skin-side down on a rimmed baking sheet and salt them lightly. Broil for 15 minutes. Turn the pieces, lightly salt them, and broil them until the skin is crisp and golden brown and the juices run clear when the pieces are pierced with a fork, 15 to 20 minutes longer.
Remove the chicken from the broiler, leaving the broiler on. Cut the breasts and thighs in half (you can use a clean dish towel to hold the chicken steady so you don't burn yourself; cut across the bone if you have a very strong sharp knife or cut just alongside the bone if a crosswise cut is too difficult). Pour off all but 1 tablespoon of fat, and return the chicken to the baking sheet.
Shake the lemon sauce again and pour it over the chicken. Turn the pieces over so they are evenly coated with the sauce, making sure all of the pieces end up skin side down.
Broil the chicken until it has browned a bit more, another 2 minutes, then turn the pieces skin side up and broil them until the skin is browned a bit more, about 3 minutes longer. Remove the chicken from the baking sheet and, if you are using the parsley, stir it into the sauce still in the baking sheet. Pour the sauce over the chicken and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 37991,"Parmesan Chicken 3 tablespoons Dijon mustard 1 teaspoon white wine vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 small skinless, boneless chicken breast halves (scant 2 pounds total), rinsed and patted dry 1 1/2 English muffins 3/4 cup finely grated Parmigiano-Reggiano 1 tablespoon unsalted butter, melted Special equipment: parchment paper Instructions: Put a rack in middle of oven and preheat oven to 450 degrees F. Line a baking sheet with parchment. Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl. Add chicken, tossing to coat well. Pulse English muffins in a food processor until finely ground. Add cheese, butter and remaining 1/4 teaspoon pepper and pulse until well combined. Transfer to a shallow dish or pie plate. Dredge chicken one piece at a time in crumbs, coating completely and pressing gently so crumbs adhere then transfer to baking sheet. Bake until golden brown, and cooked through, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 37992,"Asian Rice Cakes 1/2 cup short-grain rice 1 cup water 2 teaspoons rice wine vinegar 1 ounce thinly sliced scallion 1 tablespoon chopped pickled ginger Cooking spray, as needed Instructions: In a small saucepan, cook the rice with the water, covered, for 20 minutes. Stir occasionally. When rice is cooked add remaining ingredients. Let cool slightly and shape into desired shapes. In a hot, nonstick skillet, spray with cooking spray and brown rice cakes on both sides until golden brown. Place on sheet pan and keep in a hot oven. Serve as needed. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 37993,"Kale Mint Cookies 1 bunch kale 6 tablespoons unsalted butter, at room temperature, plus more for the baking sheets
3/4 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon mint extract
1/4 teaspoon kosher salt Pinch of baking powder
2/3 cup all-purpose flour
1 cup bittersweet dark chocolate chips
Instructions: Preheat the oven to 325 degrees F and line a rimmed baking sheet with parchment. Remove the stems from the kale and spread the leaves on the prepared baking sheet. Roast, rotating the baking sheet halfway through, until dry, 20 to 25 minutes. Transfer the kale to a food processor and grind into a powder. You should have about 3/4 cup. Beat the butter and sugar in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg, mint, salt and baking powder and beat, scraping down the bowl as needed, until fully combined. Reduce the mixer speed to low; add the flour and ground kale and beat until fully combined. Cover with plastic wrap and refrigerate until firm, about 1 hour. Position the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment and butter the parchment. Using a teaspoon measure, scoop the dough and form into small balls. Arrange the balls about 2 inches apart on the prepared baking sheets. Bake, switching the baking sheets halfway through, until the edges of the cookies are golden brown, 15 to 20 minutes. Let the cookies cool for 1 minute on the baking sheets before carefully transferring to a cooling rack to cool completely. Fill a medium saucepan with 2 1/2 cups water and bring to a simmer. Place a medium heat-proof bowl over (not in) the water and add the chocolate chips. With a heat-proof spatula, stir the chocolate chips until fully melted. Drizzle the cookies with the chocolate or dip them in the bowl. Let set before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 37994,"Tonkatsu: Breaded Pork Cutlets Peanut oil, for deep frying 2 eggs 1/8 cup water 1/2 cup flour, for dredging Salt and freshly ground black pepper 1 1/2 cups panko 6 (1/4-inch thick) pork cutlets Tonka sauce, recipe follows 1 cup ketchup 1/2 cup Worcestershire sauce 2 cup sake 2 tablespoons ginger 2 tablespoons garlic 1/4 cup sugar 1/4 cup mirin Instructions: Heat oil to 350 degrees F. In medium size bowl mix eggs and water. Put flour in a shallow bowl with some salt and pepper to taste. Likewise, put panko into a shallow bowl. Lightly salt and pepper the pieces of pork then dredge pork in flour, then egg wash, then press into panko. When all pieces are done fry off in batches until golden brown. Drizzle with tonka sauce. Put all above ingredients in stainless steel saucepan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25 to 30 minutes skimming any foam that rises to the top. Chill and refrigerate. Sauce will keep for 4 to 6 weeks. Yield: 3 cups ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 37995,"Sunny's Avenue J Pizza 1 cup water 1/4 cup white wine vinegar 1/2-ounce dehydrated porcini mushrooms 1 (8 by 14-inch) piece focaccia 1/4 cup extra-virgin olive oil, plus extra for preparing pan and garnishing 1 1/2 cups canned whole tomatoes with basil 8 ounces fresh Buffalo mozzarella 1/2 cup shredded aged mozzarella 4 cloves garlic, roughly chopped 18 to 20 thick pepperoni slices 1/3 cup shredded Parmigiano-Reggiano 2 cups fresh basil leaves Salt and freshly ground black pepper Instructions: Preheat oven to 450 degrees F. In a small saucepan, bring 1 cup water and white wine vinegar to a simmer. Remove from heat and add mushrooms. Cover and let mushrooms sit, 15 minutes. Strain. Slice bread horizontally to create 2 pizzas. Lightly oil a baking sheet and place pizzas crust side up. Brush top with 1/4 cup oil. In a bowl, squeeze tomatoes to break up slightly. Place on pizza halves. Pull pieces of Buffalo mozzarella from the ball and place on halves. Top with porcini mushrooms, shredded mozzarella, garlic and pepperoni. Bake until cheese has melted and crust is crispy, about 25 minutes. Remove from oven, drizzle with oil, sprinkle on Parmesan and spread with cut basil. Sprinkle with salt and pepper and serve. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 37996,"Romaine Salad with Blue Cheese Vinaigrette 2 hearts romaine, chopped 1 clove garlic, chopped 1/2 teaspoon dried oregano leaves 2 teaspoons sugar 2 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil 1/4 pound blue cheese crumbles, in specialty cheese section of your market Salt and pepper Instructions: Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37997,"How to Make Salmon Patties | Salmon Cakes 2 strips bacon, cooked until crispy, crumbled, bacon fat reserved 1/4 cup chopped onion 1 egg 1/2 cup mayonnaise 2 teaspoons Dijon mustard 1/2 teaspoon sugar 1/2 lemon, zested 1 (14-ounce) can wild salmon, checked for large bones 1 baked or boiled russet potato, peeled, and fluffed with a fork 1/4 cup bread crumbs 2 tablespoons grated Parmesan Freshly ground black pepper 1/2 cup vegetable oil Instructions: Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit. Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 37998,"Where's the Beef Burger 8 pounds ground beef, or a mixture of your favorite cuts 2 tablespoons hot sauce (recommended: Tabasco) 1 tablespoon salt 2 teaspoons freshly ground black pepper Marinated Red Onions, recipe follows 3 medium red onions 1/2 cup balsamic vinegar 1/2 cup red wine 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Preheat a grill.
Mix the ground meat with the hot sauce. Form eight 8-ounce burgers.
Season the burgers on the outside with salt and pepper. Transfer them to the grill and sear the burgers with the grill top down. Cook for about 3 to 4 minutes, and then rotate to make grill marks, grilling for about another 2 minutes, each time closing the grill top.
Flip the burgers and grill for about 2 minutes. Rotate for the grill marks and grill an additional 2 minutes. Remove the burgers from the grill onto a plate and rest, away from the heat, for about 5 minutes. This will produce an even, pink burger. Of course if you like it cooked more allow about 3 to 4 more minutes on the grill for each temperature beyond medium-rare that you like.
Top with Marinated Red Onions. Cut onions into thick rings, about 3/4-inch thick. Keeping the rings intact, place them in a bowl and cover with the vinegar, red wine, and olive oil. Season with salt and pepper. Gently toss to coat. Marinate for at least 30 minutes, or overnight, if needed.
Preheat the grill.
Place the rings on the grill and cook for 3 to 4 minutes on each side. Cool. When cool enough to handle pull the rings apart and use as needed. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 37999,"Kyle's Lemon Pound Cake With Reba's Royal Glaze 1/2 cup (1 stick) salted butter, plus more for the pan 3 cups all-purpose flour, plus more for the pan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice
1 cup buttermilk, well shaken
Reba's Royal Glaze, recipe follows 2 cups confectioners' sugar 1 tablespoon Canadian whisky
1 teaspoon finely grated lime zest plus 2 tablespoons lime juice
1/2 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
Instructions: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan. Sift the flour together with the baking powder, baking soda and salt in a bowl. Set aside.
In a large mixing bowl with an electric mixer, beat the butter and shortening together until creamy, about 2 minutes. Add the granulated sugar and beat 5 minutes more.
Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla and lemon zest and juice. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake a toothpick comes out clean, about 1 hour 10 minutes. Let cool slightly, then turn the cake out of the pan while it is still warm onto a wire rack. Let cool completely. Drizzle with Reba's Royal Glaze before serving. Mix together the confectioners' sugar, whisky, lime zest and juice and lemon zest and juice in a bowl. The glaze should be thick, yet pourable. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38000,"Grilled Halibut Sandwiches with Chorizo Mayo 1 cup canola oil 1 tablespoon annatto seeds 3 green onions, whites and light green parts sliced 2 to 3 cloves garlic 1 lime, zested and juiced 1/2 jalapeno, seeds and ribs still intact 1/2 cup fresh cilantro leaves 1 teaspoon ground cumin Pinch red cl flakes Salt and freshly ground black pepper Six 6-ounce fillets halibut from the middle to tail part of fish (not too thick) 3 tablespoons unsalted butter 6 ciabatta rolls 1 cup Chorizo Mayo, recipe follows 3 whole dill pickles, finely sliced lengthwise 1/2 small red onion, finely sliced and rinsed under cold water 3 Roma tomatoes, thick sliced 3 cups finely sliced green cabbage 6 ounces fresh chorizo (about 1 link) 1 teaspoon canola oil 1 cup mayonnaise 1 medium clove garlic, minced 1 scallion, finely sliced 2 tablespoons chopped fresh cilantro 1 lemon, zested and juiced Instructions: To a small saute pan, add 1/2 cup of the canola oil and the annatto seeds. Turn the heat to medium and allow the annatto seeds to color the oil, stirring often, 2 to 3 minutes. Strain and reserve the oil. To a food processor, add the green onions, garlic, lime juice and zest, jalapeno, cilantro, cumin, cl flakes and some salt and pepper. Turn the food processor on and stream in the annatto-colored oil plus the remaining 1/2 cup canola oil. Process until thoroughly combined. Put the halibut fillets into a resealable bag and pour in the marinade. Place in the refrigerator and marinate for 20 minutes before grilling. Preheat the grill to medium-high heat. Remove the halibut from the marinade and place on the hot grill, 5 to 8 minutes per side. Butter the insides of the ciabatta rolls and place them buttered-side down on the grill, then flip. Grill the rolls until both sides are lightly toasted and crispy around the edges. Smear the inside bottoms and tops of bread with the Chorizo Mayo. On the bottom slice of bread, put a layer of pickles and red onions. Place the halibut on the onions, then top with some tomato, cabbage and the top bun. Repeat for the remaining sandwiches. Kosher salt and freshly ground black pepper Remove the chorizo from the casing. Heat the canola oil in a nonstick pan over medium heat and add the chorizo, breaking it up into small pieces with a wooden spoon as it cooks. When the sausage has browned, and the fat had rendered and the oil in pan is red, about 7 minutes, then remove from the heat and cool. In a mixing bowl, combine the chorizo and oil from the pan with the mayo, garlic and scallions. Season with the cilantro, lemon zest and juice and some salt and pepper. Place in the fridge until ready to use.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 38001,"Venezuelan Empanadas 1 1/2 pounds beef blade roast, cut into 4 pieces, trimmed 4 bay leaves Kosher salt 2 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1/4 green bell pepper, diced 2 cloves garlic, minced 1 shallot, diced 1 scallion, chopped 2 teaspoons paprika 2 teaspoons sazon completa (Spanish seasoning blend, found in the spice aisle) 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin Freshly ground pepper 3 tablespoons sugar 1 1/2 tablespoons vegetable oil, plus more for greasing and frying 1 1/2 tablespoons unsalted butter 1 tablespoon salt 3 1/2 cups precooked cornmeal (such as P.A.N. brand) 1/4 cup plus 2 tablespoons all-purpose flour 1 1/4 cups cilantro (leaves and stems) 1/2 cup extra-virgin olive oil 1 medium avocado, halved, seeded and peeled 1/4 green bell pepper, chopped 1 scallion, chopped 4 teaspoons white vinegar 1 clove garlic, crushed Kosher salt and freshly ground pepper Instructions: Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth. Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper. Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt. Make the dough: Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each. One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. Remove the plastic and place the empanada on a parchment-lined baking sheet. Preheat the oven to 300 degrees F. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven. Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons pepper and puree until smooth. Thin out the sauce with up to 1/4 cup water and serve with the empanadas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38002,"Boozy Eggnog Sugar Cookie Shakes 2 cups vanilla ice cream 1 1/2 cups eggnog 1/3 cup bourbon 1/4 teaspoon freshly grated nutmeg 6 Sugar Cookies, recipe follows Whipped cream, for topping Sprinkles, for topping 2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup softened butter 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract 3 to 4 tablespoons buttermilk Sprinkles or colored sugar, for decorating Instructions: Place the ice cream, eggnog, bourbon, nutmeg and 4 Sugar Cookies in a blender and blend until creamy and thick. Pour into 2 tall glasses and top with whipped cream and sprinkles-and an extra cookie on each for garnish! Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet. Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles. Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack. ","[Chardonnay, Riesling, Moscato, Merlot]" 38003,"Buffalo-Style Salmon 2 tablespoons unsalted butter 2 tablespoons hot sauce 1 tablespoon maple syrup 1/4 teaspoon paprika Kosher salt 3 tablespoons crumbled blue cheese 2 tablespoons low-fat plain yogurt 1 tablespoon fresh lemon juice 1 5-ounce package baby arugula 3 stalks celery, thinly sliced 2 carrots, thinly sliced Vegetable oil, for brushing 4 5-ounce skinless salmon fillets (about 1 inch thick) Freshly ground pepper Instructions: Make the sauce: Combine the butter, hot sauce, maple syrup, paprika and a pinch of salt in a small microwave-safe bowl; microwave until the butter melts, about 30 seconds. Whisk to combine. Preheat a grill or grill pan to medium. Whisk the blue cheese, yogurt, lemon juice, 1 tablespoon water, 2 teaspoons of the prepared sauce and 1/4 teaspoon salt in a large bowl. Add the arugula, celery and carrots and set aside (do not toss). Brush the grill with vegetable oil. Season the salmon with salt. Grill, brushing occasionally with the sauce, until marked and just cooked through, about 4 minutes per side. Toss the salad and add salt and pepper to taste. Serve with the salmon and the remaining sauce. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 38004,"Dark Chocolate and Earl Grey Pudding 1 cup milk 1 teaspoon salt 2 tea bags Earl Grey 4 sheets gelatin 6 ounces bittersweet chocolate
3 cups heavy whipping cream Instructions: Place the milk, salt and tea bags in a small pot. Bring to a simmer, then remove from the heat and steep for at least 30 minutes. Bloom the gelatin in ice water until soft. Bring the milk back to a boil, and then remove from the heat. Remove the tea bags and discard; add the gelatin to the milk, stirring until dissolved. Place the chocolate in a medium bowl. Pour the hot milk over the chocolate, and stir until completely melted. Cool to room temperature. Using an electric hand mixer, whip the cream to soft peaks, and fold into the chocolate. Pour the pudding into desired serving container and chill to set, at least 4 hours. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 38005,"Roast Pheasant Trident Villas Clarified butter 2 pounds pineapple, cored and cut into 1/2-inch rings 1 (2 1/2 pound) pheasant, neck, giblets, and wings reserved, cavity rinsed well and thoroughly dried Freshly ground salt, to taste Freshly ground pepper, to taste 1 cup unsweetened pineapple juice 2 teaspoons arrowroot 12 ounces red wine Watercress Waffle-cut, fried potatoes, to garnish Instructions: Preheat oven to 350 degrees F. Warm a little clarified butter in casserole dish on stovetop over high heat. Add pineapple to cover base. Cover pineapple with neck and giblets and dribble in any juices from pheasant. Chop wings and add to dish. Cook, turning pineapple to color on both sides. Season inside and outside of bird with salt and pepper. Truss bird and place on top of ingredients in casserole. Cover and cook for 5 minutes on high heat. Loosen any stuck pieces of pineapple and pour in pineapple juice. Brush bird with clarified butter and place in oven, uncovered, for 1 hour. Baste during cooking to keep bird moist. After 1 hour, cover bird with brown paper or buttered parchment paper and cook another 20 minutes. Remove bird from casserole. Skim off top layer of fat juices, and strain dark residue collected in pan to a separate small pot. Bring this to a boil. Blend arrowroot and 1/2 cup wine. Add this to pot, along with remaining wine. Boil until arrowroot thickens and clears. Carve pheasant and transfer to heated serving platter. Coat pieces with sauce and garnish with watercress and potatoes. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 38006,"Shrimp Stir-Fry 1 pound large shrimp, peeled and deveined Kosher salt 2/3 cup chicken stock or low-sodium chicken broth 2 tablespoons Shaoxing wine or dry sherry 1 tablespoon soy sauce 1 tablespoon cornstarch 2 teaspoons sugar Freshly ground black pepper 1/4 teaspoon crushed red pepper flakes, optional 3 tablespoons vegetable oil 3 cloves garlic, minced (about 2 tablespoons) 1 teaspoon finely grated fresh ginger 1 scallion, chopped, white and green parts separated 6 ounces snow peas, strings removed if necessary 2 ounces red bell pepper, thinly sliced (about 1/2 cup) 4 cups cooked rice, for serving Instructions: Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry. Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth. Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38007,"Appletini 6 ounces applejack brandy 6 ounces apple cider
1 ounce Simple Syrup, recipe follows 1 ounce fresh lemon juice
4 thin whole apple slices, for garnish
1 cup sugar Instructions: Add the applejack brandy, apple cider, Simple Syrup and lemon juice to a cocktail shaker with ice. Shake vigorously and strain into 4 chilled glasses. Float an apple slice on top of each to garnish. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Brunello di Montalcino, Barolo, Ribera del Duero]" 38008,"Pick-a-Pepper Pasta (Bucatini with Hot and Sweet and Pickled Peppers Sauce) 2 tablespoons EVOO 4 ounces guanciale, speck, pancetta or bacon, 1/4-inch dice 3 to 4 cloves garlic, chopped or sliced 2 medium or 1 large red bell pepper, seeded and chopped 2 cubanelle peppers, seeded and chopped 1 red onion, chopped
1 Fresno pepper, seeded and chopped About 3 tablespoons hot pickled Italian cherry peppers, chopped, plus 2 tablespoons of their pickle juice
One 28- to 32-ounce can D.O.P. San Marzano tomatoes 2 cups passata or tomato puree or tomato sauce A few fresh leaves basil, torn A handful of fresh flat-leaf parsley leaves, chopped Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 pound bucatini pasta (hollow spaghetti) 2 tablespoons butter Pecorino cheese, to pass at table Instructions: Heat a deep skillet or Dutch oven with the EVOO, 2 turns of the pan, over medium-high heat. Add the guanciale and brown until lightly crisp. Add the garlic, bell pepper, cubanelles, onions and fresno peppers, and cook until tender, 7 to 8 minutes. Add the pickled peppers and a big splash of their juice, about 2 tablespoons, and deglaze the pan - hold your head back or you'll really clean out your sinuses. Add the tomatoes and crush up a bit, then stir in the passata and basil. Simmer to thicken 30 minutes or so. Add the parsley, season with salt and pepper. Cool and store for a make-ahead meal. Reheat over medium flame.
To serve: While the sauce heats, bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a ladle of the starchy cooking water and drain. Toss the pasta with the butter and half the sauce. Add a little starchy water if too thick. Serve the pasta in shallow bowls, topped with the remaining sauce and pecorino cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 38009,"Crispy Italian Wrap One 12-inch flour tortilla 1 tablespoon prepared pesto
1 tablespoon grated Parmesan
1/4 cup baby spinach
1 tablespoon sliced pepperoncini peppers
1 tablespoon sliced green olives
1 heaping tablespoon marinara
3 frozen store-bought meatballs, thawed and halved
1/4 cup grated mozzarella
2 tablespoons salted butter
Instructions: Cut a straight line from the center of the tortilla to the bottom edge. Imagine the tortilla in four quadrants. Spread the pesto on the lower left quadrant, then sprinkle over the Parmesan. Lay the spinach on the upper left quadrant and top with the pepperoncini peppers and olives. Spread the marinara in the upper right quadrant and top with the meatball halves. Sprinkle the mozzarella on the final quadrant. Fold the pesto quadrant onto the spinach quadrant. Fold the double layer onto the meatball quadrant, then fold onto the quadrant with the mozzarella so that you are left with a triangle. Heat the butter in a nonstick skillet over a medium heat. When the butter has melted, add the tortilla and cook until golden and crisp on the outside, 2 to 3 minutes per side. Remove from the skillet and enjoy. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 38010,"Red and White Delight: Strawberries and Ice Cream 1 pint ripe strawberries 1 tablespoon sugar 1 pint French vanilla ice cream, softened Instructions: Rinse berries. Halve berries; reserve a few for garnish, one per person. Place halved berries in a small glass bowl and sprinkle with sugar. Toss berries and sugar. Spoon soft French vanilla ice cream over berries and smooth. Cover bowl and place in freezer. When you serve berries and ice cream, garnish each dish with remaining berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38011,"Spinach and Artichoke Stuffed Portobellos 2 teaspoons extra-virgin olive oil, a drizzle 5 medium portobello mushroom caps Salt and freshly ground black pepper 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 cloves garlic, chopped 1 small yellow skinned onion, chopped 1 pound fresh spinach, coarsely chopped 1 can, 6 to 8 count, 15 ounces, artichoke hearts in water, drained well on paper towels Salt and freshly ground black pepper 4 to 6 sprigs fresh thyme, chopped, about 2 tablespoons 3 slices Italian bread, toasted and chopped into small cubes 1/2 cup packaged or canned chicken or vegetable stock 1/4 cup grated Parmigiano-Reggiano, a handful Instructions: Preheat oven to 375 degrees F. Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38012,"Lobster Macaroni and Cheese 4 tablespoons butter, plus 1 tablespoon for greasing dish Kosher salt 1 pound penne pasta 2 small shallots, finely chopped 2 cloves garlic, chopped Freshly ground black pepper 2 tablespoons tomato paste 5 tablespoons all-purpose flour 1/4 cup white wine 4 cups heavy cream 1/2 teaspoon sweet paprika 1/4 teaspoon cayenne pepper 1 bay leaf 2 cups shredded sharp white Cheddar 2 cups shredded Gruyere 2 (8-ounce) raw lobster tails, defrosted if frozen, meat removed from shell, chopped 1/4 cup panko bread crumbs 1/4 cup freshly chopped parsley leaves Instructions: Preheat the oven to 350 degrees F and adjust racks to the middle. Grease a 13 by 9-inch baking dish with butter.
In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.
Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the shallots and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the white wine and reduce, by half, about 2 minutes. Slowly add the cream, whisking well to remove any lumps. Add the paprika, cayenne, and bay leaf. Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes. When thickened, remove the bay leaves.
Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the panko crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving. Sprinkle individual servings with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38013,"French Onion Steak Sandwiches 1 1/2 pounds boneless sirloin steak Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 2 sweet onions, sliced 1 tablespoon fresh thyme 1/3 cup low-sodium chicken broth 4 sub rolls, split 2 cups shredded gruyere cheese (about 6 ounces) 1 pint pickled or marinated vegetables (from the deli counter) Instructions: Preheat the broiler. Generously season the steak with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest. Pour off any excess fat from the skillet and reduce the heat to medium. Melt the butter in the skillet, then add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions start caramelizing, about 10 minutes. Stir in the chicken broth and cook until slightly reduced, about 5 minutes. Meanwhile, trim off any excess fat from the steak; thinly slice against the grain. Put the rolls cut-sides up on a baking sheet and broil until toasted, about 2 minutes. Remove the roll tops to a plate. Divide the onion mixture among the roll bottoms, top with the steak and sprinkle with the gruyere. Return to the broiler until the cheese is melted but not browned, 3 to 5 minutes. Top with the toasted roll tops and serve with the pickled vegetables. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 38014,"Almond and Chocolate Whipped Cream Trifle 2 packages ladyfingers 1/2 to 2/3 cup almond liqueur (recommended: Amaretto) 2 canisters store bought whipped cream 3 1/2 ounces bittersweet chocolate baking bar, finely chopped 1/4 cup slivered almonds Cocoa powder, for dusting 1 pint raspberries Instructions: Line an 8 to 9-inch square or round glass dish or bowl with ladyfingers. Douse with half of the liqueur, spray with a layer of whipped cream. Sprinkle with chocolate pieces and slivered almonds. Repeat this layering another time. After the second layering, spray a healthy shot of whipped cream on top. Dust with cocoa powder, garnish with raspberries and serve or chill until ready to serve. ","[Prosecco, Moscato, Vin Santo, Tawny Port]" 38015,"Holiday Rum Punch Remix 2 liters cranberry juice 1.5 liters spiced rum 2 cups lime juice 1 tablespoon freshly grated nutmeg 3 cinnamon sticks 1 tangerine, sliced Ice Instructions: Mix the cranberry juice, rum, lime juice, nutmeg, cinnamon sticks and tangerine slices in a punch bowl and chill. Serve over ice. ","[Rum, Cream Sherry, Moscato, Vinho Verde]" 38016,"Turkey Spaghetti Kosher salt and freshly ground black pepper 1 pound spaghetti 1 tablespoon olive oil 4 cloves garlic, minced 1/2 Spanish onion, chopped 10 ounces ground turkey One 28-ounce can crushed tomatoes Two 8-ounce cans tomato sauce Two 6-ounce cans tomato paste 1/2 tablespoon sugar 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried parsley 1/4 teaspoon cinnamon 2 bay leaves 2 tablespoons grated Parmesan 1/2 bunch fresh basil leaves Instructions: Bring a large pot of salted water to a boil. Heat a large pan over medium heat and add the olive oil, garlic and onion. Cook until translucent, about 2 minutes. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Add the crushed tomatoes, tomato sauce and tomato paste, stirring to combine. Add the sugar, dried basil, oregano, parsley, cinnamon and 1/2 teaspoon each salt and pepper and stir to combine. Add the bay leaves and 1/2 cup water. Stir well and simmer to infuse the flavors, about 10 minutes. Meanwhile cook the spaghetti in the boiling water according to the package instructions. Drain well. Transfer the spaghetti to a platter and ladle the sauce on top. Top with the grated Parmesan and fresh basil leaves.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38017,"Mexican Style Tempura with a Chili Chocolate Sauce 6 ounces canola oil 1 1/2 cups all-purpose flour, divided 1/2 cup cornstarch 2 tablespoons Sabor Italia, recipe follows 6 egg whites Water, for consistency 2 chicken breasts, pounded thin and sliced 4 large shrimp, peeled and deveined 1 poblano cl, grilled, peeled, seeded and diced 1/2 onion, diced 2 tablespoons Sabor Italia, divided, recipe follows 2 ounces red wine 1/4 cup milk chocolate 2 tablespoons chili powder 1/4 cup canned tomatoes 2 tablespoons freshly chopped cilantro leaves Special equipment: wooden skewers soaked in water for 20 minutes 2 tablespoons kosher salt 1/4 teaspoon freshly cracked black pepper 2 tablespoons granulated garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried thyme 1/8 teaspoon crushed red pepper flakes Instructions: Preheat oven to 400 degrees F and preheat 6 ounces canola oil to 400 degrees F. For the tempura: In a small mixing bowl, add 1 cup flour, cornstarch, Sabor Italia, egg white and enough water to have a pancake-like consistency. Mix until thoroughly combined. Thread chicken slices onto wooden skewers. Season, to taste, with Sabor Italia. Dredge the skewers into 1/2 cup flour and then into prepared batter. Place skewers immediately into preheated oil and fry until golden brown. Place onto a baking sheet and finish in the oven, about 5 minutes. Do the same for the shrimp. For the sauce: In a medium saute pan over medium-high heat, saute the poblano, onions and a pinch of Sabor Italia. Add the red wine and chocolate and stir until combine. Add the chili powder and remaining Sabor Italia and stir until thickened. Add the chopped tomatoes and stir. Continue to cook for another 5 minutes. Remove from heat and stir in cilantro leaves. Place skewers on a platter and top with sauce. In a small bowl, combine all ingredients and store in an airtight container for up to 6 months. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 38018,"Three-Cheese French Bread Pizza 1/4 cup extra-virgin olive oil plus 2 tablespoons 8 ounces cremini mushrooms, sliced Kosher salt and freshly ground pepper 3 cloves garlic, minced 1 loaf soft French or Italian bread, halved lengthwise 3/4 cup part-skim ricotta cheese 1 cup shredded low-moisture mozzarella cheese 1/4 cup roughly chopped fresh parsley 2 tablespoons shredded parmesan cheese Red pepper flakes, to taste 3 vine-ripened tomatoes, sliced 2 tablespoons balsamic vinegar Instructions: Preheat the broiler. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes; set aside. Combine 1/4 cup olive oil and the garlic in a small bowl. Put the bread cut-side up on a baking sheet and drizzle with the garlic oil; season with salt. Broil until lightly toasted, 2 to 3 minutes. Spoon the ricotta on the bread, then top with the mushrooms and mozzarella. Broil until browned and bubbling, 2 to 5 minutes; transfer to a cutting board. Cut the bread into pieces. Sprinkle with the parsley, parmesan and red pepper flakes. Drizzle the tomatoes with the vinegar and remaining 1 tablespoon olive oil and season with salt and pepper. Serve with the pizza. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38019,"Limber de Crema Two 12-ounce cans evaporated milk One 14-ounce can sweetened condensed milk 2 tablespoons sugar, plus more if needed 2 teaspoons pure vanilla extract 1/2 teaspoon ground cinnamon, plus more for sprinkling, optional Instructions: Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer. Combine the evaporated milk, condensed milk, sugar, vanilla, cinnamon and 2 cups water in a blender and blend until homogeneous. Taste the mixture for sweetness and adjust to taste; you may want to add up to an extra tablespoon of sugar. Pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Sprinkle each cup with a bit of ground cinnamon, if desired. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 38020,"Spicy Crunch Mix 2 cups crunchy wheat cereal (chex) 2 cups crunchy corn cereal (chex) 2 cups pretzel nuggets 1 cup peanuts 6 tablespoons butter 1 teaspoon cayenne 1 teaspoon chili powder 1 teaspoon curry Salt Instructions: Preheat oven to 350 degrees. Combine cereals and nuts in large bowl. Melt butter in saucepan and add seasonings. Drizzle butter mixture over cereal mixture and toss to coat. Season with salt. Bake for 20 minutes. Serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 38021,"Michael's Energy Bars 1 cup quick-cooking oats 1/2 cup sliced almonds 1/2 cup dark raisins 1/2 cup golden raisins 1/2 cup dried apricots 1/3 cup unsalted butter, room temperature 1/2 cup brown sugar 1/4 cup golden molasses 1 egg 1 cup unbleached all-purpose flour 1/4 cup whole-wheat flour 1/2 cup nonfat dry milk 1/4 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon vanilla Pinch gray salt 1/2 cup milk (2 percent is preferable) 1 tablespoon unsalted butter Instructions: Preheat oven to 300 degrees F. Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F. Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside. In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy. In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture. Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars. To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 38022,"Goat Cheese and Pecan Tea Sandwiches 10 ounces chevre goat cheese, at room temperature 1/2 cup chopped, salted, roasted pecans
1 tablespoon honey, preferably mesquite or wildflower
8 slices square, firm cinnamon-raisin bread
Instructions: Combine the goat cheese, pecans and honey in a medium bowl and, using a rubber spatula, blend thoroughly. Cut the crusts from the bread and set aside for another purpose. Using 2 slices of the bread, make a sandwich, taking care to spread the goat cheese in an even layer all and the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and spread to make 16 tea sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38023,"Refried Beans: Frijoles Refritos 1 pound dried pinto beans, picked over for stones and impurities 2 tablespoons grapeseed oil 1 large red onion, diced 3 cloves garlic, lightly crushed with the side of a knife blade, and minced 1 tablespoon Mexican chili powder Salt and freshly ground black pepper 1 tablespoon minced fresh cilantro leaves or minced fresh flat-leaf parsley Instructions: In a large stockpot, bring the beans to a boil in 8 cups water. Let boil for 15 minutes and skim off any scum that rises to the surface. Drain beans in a colander and rinse. Wash out the pot and return the beans to the pot with 8 cups fresh water. Bring to a simmer, cover and let cook until tender, about 2 hours over low heat. In a large saute pan, heat oil over medium-high heat until it begins to shimmer. Add onion and garlic and saute until the onion turns translucent. Add chili powder, salt, and pepper, and cook for a few minutes to allow flavors to integrate. Drain beans and add to pan, mashing the ingredients together. Heat through and serve with minced cilantro or minced parsley sprinkled on top. ","[Malbec, Tempranillo, Garnacha, Barbera]" 38024,"Hot Chocolate Pancakes 1 cup pure maple syrup 1/4 cup hot chocolate or cocoa mix 1 1/2 cups all-purpose flour 1/2 cup hot chocolate or cocoa mix 1 tablespoon baking powder Fine salt 1 1/4 cups milk 4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet 2 large eggs 1/2 teaspoon pure vanilla extract Whipped cream, for serving Instructions: For the hot chocolate syrup: Bring the maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm. For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it's OK if there are some lumps). Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 38025,"Chicken-n-Veggie Filled Confetti Cornbread 1 (14-ounce) can artichoke hearts, coarsely chopped 1 (9-ounce) package frozen spinach, thawed and drained well 1 cup Parmesan, grated 1 cup mozzarella, shredded 1 cup mayonnaise or salad dressing 2 teaspoons minced garlic 3 teaspoons hot pepper sauce 3 cups cooked chicken, diced 2 eggs 2 tablespoons oil 3/4 cup milk 1/2 cup carbonated lemon-lime beverage 2 cups self-rising cornmeal mix (recommended: Martha White brand) 1/2 cup self-rising flour 1 1/3 cups bell pepper, chopped, green, red, yellow, or a combination Instructions: Preheat oven to 400 degrees F. Place a greased 12-inch cast iron skillet in the oven to heat. In a large bowl, combine the artichoke hearts, spinach, Parmesan, mozzarella, mayonnaise, garlic, and 2 teaspoons hot pepper sauce. Mix well, and then fold in the cooked chicken. Set aside. In a medium bowl, blend eggs, oil and 1 teaspoon hot pepper sauce. Add the milk, carbonated beverage, cornmeal and flour. Mix well, and then stir in 1 cup of the chopped bell pepper. Remove the skillet from the oven. Pour the cornbread batter into the skillet. Carefully spread the batter with a spoon toward the sides of the skillet. The batter will begin to rise around edge of skillet. Spoon the chicken mixture on top of the batter, leaving the edges uncovered. Gently press the chicken mixture into the batter, making the edges rise slightly. Sprinkle the remaining 1/3 cup of bell pepper over the top. Bake for 25 to 35 minutes, or until the cornbread is golden and the filling is hot. Remove from the oven and cool for 5 to 10 minutes. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38026,"5-Ingredient Shrimp and Avocado Stir-Fry with Lemon 1 pound medium-small shrimp, peeled, deveined and tails removed 3 scallions, white parts chopped and green parts cut into strips Zest and juice of 1 lemon, plus lemon wedges for serving
1 large avocado, diced 2 teaspoons reduced-sodium soy sauce Instructions: Heat a large skillet over medium-high heat and add 2 teaspoons oil for cooking with high-heat, such as canola, grapeseed or rice bran and heat until shimmering. Add the shrimp in a single layer and cook until they turn white halfway through, about 4 minutes. Turn the shrimp and sprinkle in the white parts of the scallions and the lemon zest; cook until the shrimp is done, about 1 minute. Reduce the heat to low and gently stir in the avocado and soy sauce. Sprinkle with freshly ground black pepper and serve with additional lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38027,"Beef Brisket Grinder with 3 Peppercorn Glaze, Steak Sauce Mayo, and Cheddar-Scrambled Eggs 3 tablespoons canola oil 3 1/2 to 4 pound brisket, trimmed of excess fat Kosher salt and freshly ground black pepper 2 Spanish onions, halved and thinly sliced 2 large carrots, cut into 1-inch pieces 4 cloves garlic, thinly sliced 2 bottles porter beer 4 to 6 cups chicken stock 2 fresh bay leaves 3 fresh thyme sprigs 3 fresh parsley sprigs 2 cups aged sherry vinegar 1 1/2 cups granulated sugar 1 teaspoon crushed black peppercorns 1 teaspoon crushed green peppercorns 1 teaspoon crushed pink peppercorns Cheddar Scrambled Eggs, recipe follows Steak Sauce Mayonnaise, recipe follows Kettle BBQ chips, crushed 8 to 10 soft hoagie rolls 3/4 cup mayonnaise 6 tablespoons molasses 3 tablespoons ketchup 3 tablespoons prepared horseradish, drained 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard 1 tablespoon honey Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 12 large eggs, whisked until smooth 4 ounces grated aged cheddar (a really good aged cheddar) Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F.
Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Pat the meat dry on both sides with paper towels and season with salt and pepper. Sear in the oil until golden brown on both sides. Remove to a baking sheet.
Add the onions and carrots to the pot and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the beer and cook until reduced by half. Return the brisket to the pot and add enough chicken stock to come halfway up the sides. Add the bay, thyme, and parsley and season with salt and pepper. Bring to a boil, cover, and transfer to the oven. Cook until fork tender, about 3 hours. Remove to a baking sheet.
While the brisket is cooking, combine the sugar and vinegar in a medium saucepan, bring to a boil, and cook until thickened and reduced to about 3/4 cup. Let cool slightly.
Preheat the broiler. Brush the top of the brisket with some of the glaze, top with the crushed peppercorns, and broil until the glaze bubbles a bit.
To assemble the sandwiches: Slice the brisket across the grain. Spread some Steak Sauce Mayonnaise on the insides of the hoagie rolls. Pile some brisket on the rolls; if desired, drizzle some extra glaze on top. Top with some scrambled eggs and crushed potato chips. Whisk together all the ingredients and season with salt and pepper, to taste. Cover and let sit in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Melt the butter in a large nonstick saute pan over medium heat. Add the eggs and cook until soft peaks form. Fold in the cheese, remove from the heat, and season with salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 38028,"Mini Fudge Bites Nonstick cooking spray 1 1/2 cups semisweet chocolate chips 7 ounces sweetened condensed milk (half a 14-ounce can) 2 tablespoons unsalted butter Pinch kosher salt 1/2 cup walnuts, toasted and finely chopped 1/2 teaspoon pure vanilla extract One 16.5-ounce package ready-to-bake sugar cookie dough All-purpose flour, for dusting Store-bought royal icing 1 to 2 drops gel food color (any color you like) Candied violets (see Cook\u2019s Note) Instructions: For the fudge: Spray a 9-by-9-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on two opposite sides so the fudge can be easily removed. In a medium saucepan, combine the chocolate chips, sweetened condensed milk, butter and salt. Bring to just short of boiling over medium heat, until the mixture is loose and the chocolate chips are melted, 3 to 5 minutes. Remove from the heat and stir in the walnuts and vanilla using a wooden spoon. Pour the hot mixture into the prepared baking dish and refrigerate until cool and set, about 2 hours. Then, using a 1-inch square cookie cutter, cut the fudge into cubes. For the cookies: Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Remove the cookie dough from its packaging and transfer to a lightly floured surface; roll to 1/4 inch thick. Transfer to the prepared baking sheet and parbake for 10 to 11 minutes. Using the 1-inch square cookie cutter, cut the parbaked cookies and return to the prepared baking sheet. Bake the cookies until they are lightly golden around the edges, 5 to 6 minutes. If they have puffed up and lost their shape, use the same cookie cutter to punch out the cookies again while they are still warm, for cleaner edges. Transfer the cookies to a wire rack to cool. For the assembly and decorations: In a medium bowl, combine the royal icing with gel food color and mix until completely incorporated. Transfer to a piping bag fitted with a round number 2 tip. Pipe a dab of the royal icing onto the center of each cookie and adhere a cube of fudge on top. Decorate each fudge bite with more royal icing then top with a candied violet. Transfer to a platter to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38029,"Doughnut Roses 2 1/2 quarts vegetable oil, for frying One 16.3-ounce tube refrigerated biscuit dough (8 biscuits)
Floral Doughnut Glazes, recipe follows Dried rose petals, for garnish
Dried lavender, for garnish 1/4 cup confectioners' sugar 2 teaspoons rose jelly
2 teaspoons pomegranate juice
1/4 cup confectioners' sugar 2 teaspoons milk
1/2 teaspoon lavender honey
1 to 2 drops food-grade lavender oil
Instructions: Pour the oil into a large heavy-bottomed saucepot fitted with a deep-frying thermometer. Heat the oil over medium heat until the thermometer registers 325 degrees F. Line a baking sheet with paper towels and top with a wire cooling rack. Separate the biscuits, then cut each biscuit in half, creating 16 half-moons. Use your fingers to separate the dough of one half-moon into 3 layers. With the rounded edge up, gently wrap one layer around a fingertip to create the center of the rose. Slide it off and then wrap a second layer around the center, trying to match the shape of a flower. Wrap the third layer around the blossom, using a fingertip to lightly press the rounded edges outward like petals. Give the base of the flower a light pinch to secure the layers together. If the dough has dried out slightly, dampen it lightly with water and then pinch it. Repeat this process with the remaining biscuit halves. Carefully lower the roses a few at a time into the hot oil. Be sure not to crowd the oil or the temperature will drop. Control the heat to maintain 325 degrees F. Fry until golden brown all over, about 2 minutes per side. Drain on the prepared cooling rack. Continue with the remaining roses.
Let the doughnuts cool completely and then drizzle with Floral Doughnut Glaze. Immediately sprinkle with dried rose petals or lavender, as desired. Allow the glaze to set for 1 hour. For the rose glaze: Whisk together the confectioners' sugar, rose jelly and pomegranate juice in a small bowl until incorporated. For the lavender glaze: Whisk together the confectioners' sugar, milk and lavender honey in a small bowl until incorporated. Add 1 to 2 drops of lavender oil, depending on the desired vor intensity. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 38030,"Honey Mustard-Glazed Ham 1 18- to 20-pound water-added smoked ham, hock removed 2 cups light brown sugar 1 cup clover honey 1 cup country dijon mustard (or 1/2 cup each regular dijon mustard and mayonnaise) Instructions: Adjust the oven racks to accommodate a large roasting pan and preheat the oven to 350 degrees F. Fit the pan with a shallow rack. Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with aluminum foil, leaving a 2-inch opening to allow steam to escape. Bake the ham for half the estimated cooking time, about 3 hours. (Total cooking time is about 20 minutes per pound.) Add the brown sugar and honey to a saucepan and cook over medium heat until the mixture is smooth and the sugar is dissolved. Remove from the heat and stir in the mustard. Pour the mixture over the ham. Continue baking the ham, uncovered, basting occasionally with the drippings in the roaster, for the remaining time, about 3 more hours. Check for doneness by inserting a meat thermometer into a meaty part of the ham, avoiding any fat or bone. The thermometer should register 160 degrees F. Allow the ham to stand 15 minutes before slicing. This allows the juices inside the ham to set. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38031,"Edamame with XO Sauce 1-ounce dry scallops, soaked in water overnight 3/4-ounce dry shrimp, soaked in water overnight 6 ounces canola oil, for frying, see Cook's Note* 1-ounce shallots, chopped in food processor 3/4 tablespoon garlic, chopped in food processor 3/4 tablespoon finely chopped serrano chiles 3 1/4 ounces prosciutto, finely diced 3/4 tablespoon lemongrass, finely minced 1 teaspoon sesame oil 1 cl de arbol, finely minced in food processor 1/2 tablespoon sugar 1 teaspoon chicken bouillon 1/2 teaspoon finely ground black pepper 2 pounds plus 12 ounces frozen edamame 4 ounces XO sauce 1 tablespoon oyster sauce 1 tablespoon sugar 1 teaspoon togarashi Instructions: For the XO Sauce: Drain scallops and shrimp, process both separately in food processor to shred and chop. Or they can be chopped by hand. Beginning with scallops, place in oil and cook until lightly browned, strain. Continue with this procedure with; shrimp, shallots, garlic, serrano chiles. When it comes time to cook the prosciutto, this will take a bit longer as you will want to render this until almost crisp as with bacon. Add remaining ingredients and mix well. This is best if used the following day so all the flavors may come together. This recipe can be made in large quantities and used at later dates. Can be stored in the refrigerator for up to 1 month. Can also be frozen. For the Edamame: In a pot of boiling water, blanch the edamame, strain. In a wok/saute pan with a small amount of cooking oil, saute cooked edamame with remaining ingredients and toss vigorously. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38032,"Beef Pho 3 pounds beef bones (preferable beef knuckle bones) 2 pounds oxtail, cut 1-inch thick 1 1/2 pounds beef chuck
Kosher salt 1 large unpeeled yellow onion, cut in half lengthwise through the root 8 ounces unpeeled ginger, cut in half lengthwise
1/4 cup fish sauce 4 whole cloves 4 whole star anise pods 1 cinnamon stick 1 teaspoon whole black peppercorns 1 ounce yellow rock sugar or 2 tablespoons granulated sugar One 8-ounce package dried rice vermicelli 1 pound thinly sliced eye of round beef 1/4 cup chopped fresh cilantro 1/4 cup thinly sliced onion 1/2 cup bean sprouts 1/2 cup Thai basil leaves 2 limes, cut into wedges Sriracha or sambal hot sauce Hoisin sauce, for serving Instructions: Put the beef bones, oxtail, beef chuck and 1 tablespoon salt in a large pot and add cold water to cover by 2 inches. Bring to a boil over high heat and boil vigorously until the surface of the water is foamy, about 10 minutes. Drain the bones and meat in a colander (discarding the liquid) and rinse well with cold water. Clean the inside of the pot, put the blanched bones and meat back into it and add enough cold water to cover by 2 inches. Bring to a boil over high heat then reduce to medium-low and simmer for 15 minutes, skimming and discarding any foam that rises to the surface. Meanwhile char the onion and ginger over an open flame until well blackened on both sides. (Alternatively you may place them on a foil-lined baking sheet and broil on high, turning once, until well charred, about 10 minutes.) Add the onion, ginger, fish sauce, cloves, star anise, cinnamon, black peppercorns and rock sugar to the pot and continue to simmer. Skim the surface of the soup often to remove the fat and foam that rises. If necessary, add water during cooking to keep the bones submerged. Cook until a paring knife pierces the chuck easily and comes out with little resistance and the oxtail meat pulls easily away from the bone, 3 1/2 to 4 hours. Remove the meat and bones from the pot with a slotted spoon or spider to a rimmed baking sheet. Discard the larger bones and let the chuck and oxtail cool enough to handle, 10 minutes. Meanwhile pour the broth through a fine-mesh strainer into a clean pot and keep hot over medium-low heat. (You should have about 12 cups of broth.) Put the rice noodles into a large bowl and cover with hot water. Let the noodles soak until soft, 10 to 15 minutes, then drain and divide between 6 serving bowls.
Pick the oxtail meat from the bones and divide it between the bowls. Thinly slice the beef chuck across the grain of the meat and divide it between the bowls. Divide the sliced eye of round between the bowls and then ladle the hot broth over. Top with the cilantro and onion and serve with the bean sprouts, basil, lime, sriracha and hoisin on the side.
","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Tempranillo]" 38033,"A Wicked Broken Egg 1 teaspoon butter 2 thick slices maple-smoked bacon 1 large egg 3 thin slices black forest ham 1 large fresh glazed donut 2 thick slices Irish sharp Cheddar 1/4 cup shoestring potato sticks Instructions: Preheat the broiler to high heat.
Melt the butter in a heavy-bottomed pan over medium-high heat. Cook the bacon in the butter until it has caramelized, and then set aside.
Remove some of the grease from the pan, and then cook the egg to over easy, keeping the yolk intact. Cook the ham alongside the egg until browned.
Slice the donut in half bagel-style. Lay a slice of Cheddar on the inside of each half and place under the broiler until the cheese is gently softened and just beginning to melt. Top one donut half with the ham, followed by the bacon, egg and potato sticks and finish with the second donut half. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38034,"Candy-Filled Chocolate Easter Egg One 9-by-1-inch confetti cake round 1 pound milk chocolate, finely chopped 2 cups assorted colorful candies, such as Cadbury Mini Eggs?, Neapolitan M & M's?, Starburst Minis and Beans? and Lindt Mini Eggs?, plus more for decorating Instructions: Using a 2-pound plastic Easter egg chocolate candy mold as a guide, cut the cake to fit inside the base of the mold; set aside (discard the extra cake). Refrigerate the mold to chill, about 15 minutes. Put half the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted, about 3 minutes. Add the remaining chocolate and continue to stir until smooth; this will result in a tempered chocolate that will set hard. Transfer 3/4 cup of the chocolate to a small bowl; set aside.
Swirl half the remaining chocolate inside the mold to coat completely. Refrigerate until set, about 15 minutes. Repeat with the other half of the chocolate, swirling to create a thick layer; refrigerate for 15 minutes. Fill the egg with the candy. Top with the cake cutout and press down firmly so the cake is flush with the mold (trim away any extra cake with a serrated knife).
Microwave the reserved chocolate to remelt if needed, then measure out 1/2 cup. Spread the chocolate over the cake with a spatula to cover completely. Refrigerate until set, at least 30 minutes. Invert the egg onto a serving platter or cake stand; remove the mold. Microwave the remaining chocolate to remelt if needed, then transfer to a piping bag with a small round tip. Use the chocolate to attach candies to the outside of the egg. Chill until ready to serve. Serve the egg with a big spoon or meat mallet and encourage guests to crack it open and watch the candy pour out.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38035,"Bacon Lattice Pie One 9-inch pie crust, in tin 6 cups sliced Granny Smith apples (from about 8 apples) 1/4 cup all-purpose flour 1 teaspoon apple pie spice 1 teaspoon grated lemon zest 1/2 cup plus 2 tablespoons light brown sugar 2 tablespoons maple syrup One 12-ounce package bacon (12 slices) 1 tablespoon apple cider vinegar Cracked black pepper Whipped cream, for serving, optional Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Combine the apples flour, apple pie spice, lemon zest, 1/2 cup of the sugar and 1 tablespoon of the maple syrup in a large bowl. Mix together to thoroughly coat the apples. Transfer the apple mixture into the pie crust. It will be mounded slightly above the edge. Pack the apples down to create an even layer for the bacon lattice. Place 6 slices of bacon horizontally across the pie. The edges of each slice should touch, but not overlap. Working with the remaining 6 slices, weave the bacon in an over-under pattern to evenly cover the top of the pie. This should be done by lifting alternating slices of the horizontal bacon and vertically placing a slice of bacon over or under as needed to create a woven design. Use kitchen shears to trim the bacon that hangs over the edge of the pie tin, making sure the bacon covers the rim of the pastry because it will pull back as it bakes. Cover the pie with aluminum foil, place it on the prepared baking sheet and bake for 25 minutes. Meanwhile, whisk the remaining 2 tablespoons sugar and 1 tablespoon maple syrup in a small bowl. Stir in the vinegar and sprinkle with a generous pinch of black pepper. Set aside. After the pie has baked 25 minutes, remove the foil and gently brush the bacon lattice with the maple glaze. Return the pie to the oven and continue baking, uncovered, until the bacon is brown and crispy and the apple mixture is bubbly, about 35 minutes more. Allow the pie to cool completely before slicing. Serve with whipped cream if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38036,"Grilled Pizza Margherita 11 ounces lukewarm water 1 teaspoons fresh yeast 1 tablespoon molasses 2 1/2 teaspoons Kosher salt 2 1/2 tablespoons olive oil 3 1/2 cups all-purpose flour 1/3 cup whole wheat flour Pizza Sauce: 2 cups plum tomatoes in heavy puree, drained, finely chopped 1/4 cup extra virgin olive oil 1/2 cup basil, chopped 1 1/2 tablespoons garlic, finely minced Grilled Pizza Margherita: Pizza Dough Recipe, above recipe 4 1/2 cups cheese 1 batch pizza sauce, above recipe 3 tablespoons parsley 6 tablespoons extra virgin olive oil Instructions: Mix the water, yeast and molasses in the bowl of a stand mixer fitted with a dough hook. Let this stand for 12 minutes to activate the yeast (the water will foam slightly). Add the salt and oil to the bowl and mix well. With the mixer on low speed add the all-purpose flour and the whole wheat flour to the bowl and mix until all the flour is absorbed and the dough pulls away from the side of the bowl. Remove the dough from the bowl and cut the dough into 6 (5 1/2-ounce) portions. Roll the portioned dough into balls and place on an oiled baking pan. Brush the ball lightly with olive oil and cover with plastic wrap. If you are going to use the dough right away let the dough sit at room temperature for 30 minutes before using. You can store the dough after portioning for 1 day in the refrigerator, but you must let it sit at room temperature for 1 hour before using. Mix the tomatoes, basil, garlic and olive oil and set aside.; Prepare your fire - preferably a charcoal fire but a gas grill does very nicely also. Make sure the grill is set at least four inches from the fire. On an oiled surface, roll the dough out, using the palms of your hands. If the dough is sticking to the surface, lift the dough and drizzle a little more oil on. Make about a 12-inch circle with an even thickness. Carefully lift the dough being careful not to tear it. Drape the dough onto the hot spot of the grill. The dough will start to rise immediately. Carefully lift the edge of the dough and see the color of the bottom - it should be evenly golden brown - this should take about 2 minutes. Flip the dough over and place it on the side of the grill. Brush the cooked side of the dough with olive oil, spread some cheese and a tablespoon dollop of pizza sauce on the pizza, then drizzle the pizza with some extra virgin olive oil and sprinkle with parsley. Continue to cook, until the bottom of the pizza is evenly golden brown, about 3 to 4 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 38037,"Panino di Prosciutto e Fontina 2 to 4 slices (3 ounces total) fontina cheese 2 slices (1/2-inch-thick) rustic white bread 2 paper-thin slices red onion (optional) Salt Freshly ground black pepper 6 fresh baby spinach leaves 1 to 2 paper-thin slices (1/2-ounce) prosciutto 2 to 3 teaspoons olive oil Instructions: Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil. Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 38038,"Cebiche Carretillero Soybean oil, for deep frying 3 ounces boiled octopus, cut into 1/2-inch pieces
2 1/2 teaspoons garlic puree
All-purpose flour, for coating
Kosher salt
1 teaspoon minced aji limo or other hot cl pepper
1 teaspoon finely chopped cilantro
5 ounces very fresh fish fillet; striped bass, almaco jack (longfin yellowtail) and mahi mahi are good choices
1/2 cup freshly squeezed lime juice
Lettuce leaves, for serving
1 sweet potato, boiled, peeled and cut into 1/2-inch-thick slices
Boiled choclo kernels (see Cook's Note), for serving
Cancha corn (see Cook's Note), for serving
1 red onion, cut into thin strips and soaked in a bowl of cold water Instructions: Heat a few inches of oil in a deep fryer or small heavy pot set over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Put the pieces of octopus in a bowl and toss with 1 1/2 teaspoons of the garlic puree. Place flour in a shallow bowl and coat the pieces of octopus evenly with flour. Shake off the excess flour, place the octopus in the oil and fry until golden. Drain on a rack or paper towels. Sprinkle with salt and set aside. Combine the aji limo, cilantro, remaining 1 teaspoon garlic puree and a pinch of salt in a medium bowl and mash with the bottom of a spoon. Cut the fish into 1/2-inch-thick slices and place in the bowl with the aji limon. Sprinkle the fish with salt and toss to coat evenly. Set aside for 2 minutes, then add the lime juice and toss again.
Line a plate with lettuce leaves. Place the sweet potato, choclo kernels and cancha on one side. Next to it place the cebiche, along with the liquid in the bowl (''leche de tigre''). Top with drained strips of red onion and fried octopus and enjoy.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38039,"Hickory Smoked Cornish Game Hen 1 tablespoon Neely's Dry Rub 1 tablespoon kosher salt, plus more for seasoning 1 teaspoon freshly ground black pepper, plus more for seasoning 4 (1 1/2 to 2 pounds) Cornish game hens, washed and dried well 2 tablespoons butter 1 shallot, finely chopped 1 cup chicken broth 3/4 cup freshly squeezed orange juice 2 tablespoons apple cider vinegar Dash hot sauce Instructions: Whisk together the dry rub, salt and pepper in a small mixing bowl. Season the washed and dried game hens with the rub and arrange on a sheet tray. Cover with plastic wrap and refrigerate for 1 hour. Meanwhile, in a small saucepan over medium heat, add butter to melt. Once melted, add the shallots and saute until tender. Season with salt and pepper, to taste. Add the chicken broth and orange juice. Bring to a simmer and let reduce down to 1/2 cup, about 10 minutes. It will easily coat the back of a spoon and be slightly syrupy. Once reduced add the apple cider vinegar and hot sauce. Taste for seasoning. Prepare your grill/smoker for indirect heat with charcoal and hickory chips. Maintain your temperature at 275 degrees F. Arrange the game hens on the grill and cover. Smoke for 40 minutes. Remove the cover and brush the hens with the glaze, making sure to get into all the nooks and crannies. Cover the grill and smoke for an additional 15 minutes. Remove the hens from the grill, to a serving platter and let rest, covered with foil for 15 minutes before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38040,"Strawberry Thumbprint Cupcake 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 8 tablespoons unsalted butter, room temperature 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 1 cup sour cream 1 cup pureed strawberries, frozen and thawed, or fresh 1 cup chopped walnuts Strawberry preserves 1 cup whipping cream 1 teaspoon vanilla 3/4 cup confectioners' sugar 8 ounces cream cheese 1 cup coarsely chopped walnuts Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line regular sized cupcake pans with 15 liners. Mix the flour, baking powder, baking soda, and salt in a bowl. Set aside. Cream the butter and sugar together in a bowl until pale yellow. Beat in the eggs and vanilla. Stir in the flour mixture alternating with the sour cream. Fold in the pureed strawberries.
Fill the cupcake liners three-quarters full with batter and bake until baked through and golden brown, 18 to 22 minutes. Cool completely.
Fill a piping bag with strawberry preserves. Cut the tip of the bag off and insert the tip into the center of a cooled cupcake. Squeeze to allow a small amount of mixture into the center. Release and remove the bag from the cupcake. Repeat on the other cupcakes.
For the frosting: In a mixing bowl fitted with a whisk attachment, beat the cream and vanilla until fully whipped. Remove from the bowl. In the same bowl fitted with a paddle attachment, beat the cream cheese and confectioners' sugar until blended and smooth. Scrape down the sides and add the whipping cream. Mix until just blended. Fold in chopped walnuts.
To assemble: Generously frost the cupcakes with Cream Cheese Frosting. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]

" 38041,"Grass-Fed Sirloin Steak with Spinach 4 (8-ounce) grass-fed sirloin steaks Kosher salt Freshly ground black pepper 1 tablespoon vegetable oil, or enough to coat the bottom of the pan 4 tablespoons unsalted butter 2 garlic cloves, crushed and left in skins 8 sprigs fresh thyme 2 medium shallots, very finely chopped 1 pound spinach, cleaned Instructions: Put a large, heavy-bottomed skillet over high heat. While the pan is heating, season the steaks with salt and pepper on both sides. Add the oil, making sure there is enough to coat the bottom of the pan. Add the steaks and sear on 1 side for 2 minutes. Turn them over and sear on the other side for 3 minutes. (This will cook the steaks to medium-rare.) Lower the heat and add 3 tablespoons of the butter, the garlic, and thyme. Baste steaks with the melted butter on both sides for 1 more minute. Remove the steaks from the pan and let them rest for 2 minutes. While the steaks are resting, remove the garlic and thyme from the pan and wipe out the excess butter. Add the remaining tablespoon of butter and let it brown over high heat. Add the shallots and cook for a few seconds. Add the spinach and saute, stirring vigorously, until it is wilted, about 1 minute. Put a bed of spinach onto each of 4 plates, place a steak on top, and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38042,"Grilled New Potatoes with Tarragon Butter 1 stick (8 tablespoons) unsalted butter, softened 1 to 2 tablespoons finely chopped fresh tarragon
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
2 pounds new potatoes, preferably a mix of colors, cut in half
2 tablespoons olive oil
Instructions: Preheat a grill to medium high. Mix the butter, tarragon, lemon zest, a large pinch of salt and a few grinds of pepper together in a small bowl. In a resealable plastic bag, toss the new potatoes with the olive oil, 1 teaspoon salt and a few grinds of pepper. Add the potatoes to the grill and cook, turning once or twice, until well-marked and tender, about 10 minutes. Serve the potatoes hot, topped with a generous spoonful of tarragon butter (remaining butter can be refrigerated up to 1 week). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38043,"Twice-Baked Sweet Potatoes 8 sweet potatoes 3 tablespoons canola oil
1 stick (8 tablespoons) butter 1 cup chopped crisp-cooked bacon 1 cup sour cream
2 cups grated jack cheese 2 teaspoons chili powder
3 green onions, sliced Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Put the potatoes on a baking sheet and rub them with the oil. Bake until soft, about 1 hour. Let cool enough so you can handle them. Slice the butter into pats and add to a large bowl. Add the bacon and sour cream. Cut each potato in half lengthwise and scrape out the insides into the bowl, being careful not to tear the skins. Leave a small rim of potato intact for support. Lay the hollowed-out skins on a baking sheet. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, chili powder, green onions and some salt and pepper and mash until smooth. Spoon the filling into the potato skins. If baking right away, lower the oven temperature to 350 degrees F. Bake until the cheese is melted and the tops are brown, about 15 minutes. If cooking later, cover the stuffed potato skins with plastic wrap and refrigerate. Bake at 350 degrees F until the cheese is melted and the tops are brown, 15 to 20 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38044,"One Recipe, Two Meals: Chicken Burritos 1 rotisserie chicken, shredded One 15-ounce can black beans, drained and rinsed 2 tablespoons salsa, plus more for topping Salt and pepper 4 large tortillas One 8-ounce block Cheddar, shredded 1/2 cup chopped fresh cilantro, plus additional for garnish 2 tablespoons chopped red onion 1 teaspoon ground cumin 2 scallions, thinly sliced 1 jalapeno (one half seeded and chopped, the other half thinly sliced) 1 lime 1/2 avocado, sliced 1 chopped Roma tomato Sour cream, for garnish Instructions: Preheat the broiler. In a large skillet, add the shredded chicken, black beans, salsa and 1/2 cup water. Heat through, salting as desired. At this point, you're ready to build the kid-friendly burritos. Using tongs, transfer about 1/2 cup of the chicken mix into the center of a tortilla. Top with a small handful of shredded Cheddar, tuck in the sides and roll up to form a burrito. Repeat with another tortilla, 1/2 cup chicken mix, and Cheddar. Now, if you want the burritos warm and toasty, just top with more Cheddar and slide them under the broiler for a minute or two, melting the cheese. Top with salsa and serve! Now, for you, let's amp up our burrito filling a bit-cool? So, you'll just add the cilantro, red onion, cumin, scallions, chopped jalapeno and a good squeeze of lime juice. You could even add a little more salsa if you want! You should want. Toss it all together and heat it through, adding more salt and pepper to taste.
Place a mound of the filling in the center of 2 more tortillas, and top with shredded Cheddar. Fold in the sides and roll up to form burritos. Top with more Cheddar and broil for a minute or two, for extra awesomeness. This will be a good decision for your life. Cut the remaining lime half into wedges. Slice the burritos in half and garnish with the remaining sliced jalapeno, lime wedges, cilantro leaves, avocado, tomato and a dollop of sour cream! You'll never know what hit ya. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 38045,"Rabbit and Exotic Mushroom Pot Pie 1 fresh rabbit rubbed with the following mixture: 1 tablespoon thyme leaves, chopped 1 tablespoon sage leaves, chopped 1 teaspoon garlic, chopped 1 tablespoon ground porcini mushrooms, dried 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup brandy 1 tablespoon olive oil 1/2 cup porcini mushrooms, dried 1 large onion 1 tablespoon fresh thyme, chopped 1 tablespoon fresh sage, chopped 1 tablespoon garlic 1 cup chicken stock 1 cup Madeira 1 cup dry sherry 3 cups heavy cream 8 tablespoons butter 8 tablespoons flour 1 cup portobello mushrooms, diced 1/2-inch and sauteed 1 cup fresh morel mushrooms, cut in quarters and sauteed, other wild mushrooms may be substituted such as chanterelles, miyataki, shiitake, or oyster 1/2 cup blanched parsnips, cut 1/2-inch dice 1/2 cup blanched carrots, cut 1/2-inch dice 2 tablespoons sauteed shallots 2 cups diced rabbit meat 12 small miniature pumpkins 1/2 sheet puff pastry 1/2 cup beaten egg 24 Sauteed wild mushrooms, for garnish
Watercress sprigs, for garnish Instructions: For the Rabbit preparation: Let rabbit marinate several hours. In a covered casserole dish, braise rabbit with 1 quart chicken stock in a preheated 400 degree oven for 1 hour or until meat is tender and falling off the bone. Strain the liquid into a saucepan. Pick the meat from the rabbit and dice it into 1/2-inch squares. Set aside. For the Rabbit Sauce: Combine the above ingredients, except for roux and reduce by half. Thicken with roux. Adjust thickness with reserved strained rabbit braising liquid, if needed. Continue to reduce until mixture is thick and coats a spoon. Season with salt and freshly ground black pepper. Strain and set aside.
To make roux: Heat butter in a small saucepan and add flour, stirring constantly for a few minutes until thick and creamy, but not brown.
For the Filling: Combine ingredients in a saucepan over medium heat. Add 2 cups rabbit sauce. Mix well. Keep warm until ready to assemble.
For the Pumpkin Shells: Cut off top of pumpkin so that the seeds are exposed. Scoop out all of the seeds and soft flesh until you have what resembles a small bowl (be careful not to put a hole in the bottom of each pumpkin). In a preheated 350 degree F oven, place pumpkins cut side down on a sheet pan. Bake the pumpkin for 15 minutes or until it is cooked, but not collapsed. Turn them over cut side up to cool. Set aside until ready to use. For the Pastry: On a floured surface, cut 4 (2 1/2-inch) rounds from pastry. Set aside.
To assemble: Place pumpkins on a baking sheet. Fill insides with rabbit-mushroom mixture. Top with pastry lid. Brush with egg. Arrange 1 mushroom on top of each lid.
Bake in a preheated 400 degree oven for 10 to 12 minutes or until perfectly golden brown.
Serve at once, garnished with wild mushrooms and watercress sprigs around potpie.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Noir, Barolo, Riesling]" 38046,"Vegetable Chips with Minted Mango Salsa 2 taros, peeled 2 yams, peeled 2 parsnips, peeled Vegetable oil for deep frying 1/2 teaspoon coarse salt 1 large mango 1/2 red onion, finely chopped 3 teaspoons red Aji paste Juice of 2 limes 1 1/2 teaspoons coarse salt Pinch of freshly ground black pepper 1/2 bunch mint leaves, chopped Instructions: Using a mandoline or vegetable slicer, slice the vegetables very thinly, about 1/8inch thick. Pour the oil into a large pot, to a depth of 2 to 3 inches, and heat to 375 degrees F. Test by dropping in a vegetable slice. If it bubbles immediately and rises to the surface, the oil is ready. Fry the vegetable slices a handful at a time, stirring to separate, until very lightly browned, 1 to 2 minutes. Remove with a strainer or slotted spoon, shaking off excess oil, and transfer to paper towels to drain. Sprinkle with salt while still warm, and continue frying in batches. Stand a mango upright and cut off four slices around the flat pit inside. Remove skin and cut mango into large pieces. In a blender combine mango with the onion, Aji, lime juice, salt and pepper, and puree until smooth. Cover and let stand for 1 hour. Stir in chopped mint. Serve with vegetable chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 38047,"Seared Salmon with Sweet Potato Hash and Jerk Mango Salsa 3 pounds sweet potatoes, peeled and medium diced 5 strips bacon, medium diced
2 cloves garlic, chopped 1 small red onion, medium diced
Salt and freshly ground black pepper 2 ripe mangoes, medium diced 1 jalapeno, seeded and small diced
1 tablespoon Jamaican jerk sauce
1 tablespoon Dijon mustard Juice of 3 lemons
1/4 cup grapeseed oil
Salt and freshly ground black pepper 1 tablespoon chopped chives Four 6- to 7-ounce pieces good-quality salmon Salt and freshly ground black pepper 5 tablespoons grapeseed oil 2 tablespoons unsalted butter Instructions: For the sweet potato hash: Bring a large pot of water to a boil. Blanch the sweet potatoes until fork-tender. Drain and set aside. Heat a saute pan over medium-low heat. Add the bacon and cook until soft and lightly crisp. Add the sweet potatoes and pan-fry until the potatoes are lightly browned and crispy, 3 to 4 minutes. Add the garlic and onions, stirring to incorporate into the hash, and cook until transparent, another 4 minutes. Season with salt and pepper. Keep warm and reserve. For the jerk mango salsa: Mix together the mangoes and jalapenos in a bowl. Fold in the jerk sauce and reserve. For the lemon vinaigrette: Whisk together the Dijon mustard and lemon juice in a bowl. Stream in the oil, whisking until the dressing is emulsified. Season lightly with salt and pepper. Stir in the chives. For the salmon: Sprinkle the salmon with salt and pepper. Heat a 12-inch saute pan with the grapeseed oil until hot. Add the salmon and cook about 4 minutes on each side (or until the desired internal temperature). Add the butter to the pan and when melted, spoon over the fish. Transfer the fish to a paper-towel-lined plate to drain slightly. To plate: Spoon some hash in the center of each plate and top with a piece of salmon. Spoon some jerk mango salsa on top of the salmon, followed by some lemon vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 38048,"Steamed Black Bean Spareribs 2 pounds meaty pork sparerib tips, about 2 inches thick (see Headnote) 1 1/2 tablespoons light soy sauce
1 tablespoon Chinese fermented black beans, rinsed and roughly chopped
1 tablespoon Chinese cooking wine, such as Shaoxing
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame oil
2 cloves garlic, minced
Kosher salt and ground white pepper
2 tablespoons cornstarch
1 tablespoon neutral oil, such as vegetable or canola
1 small red cl, such as Fresno, or mini bell pepper, thinly sliced crosswise
1 scallion, thinly sliced on the diagonal Instructions: If the sparerib tips come in a slab, cut them into individual ribs. Toss together the ribs, light soy sauce, fermented black beans, cooking wine, sugar, sesame oil, garlic, 1 teaspoon salt and 1/8 teaspoon white pepper in a large bowl. Let marinate at room temperature for at least 30 minutes and up to 2 hours.
When the ribs are almost ready, prepare a steamer setup with a rack in a large pot or wok (see Cook\u2019s Note). Add enough water to the pot so it reaches just below the rack, cover the pot and bring to a boil.
Add the cornstarch and oil to the ribs and mix well. Place the ribs in a single layer on a large heatproof rimmed plate or shallow bowl that fits inside the pot. Sprinkle the ribs with the chiles.
Place the plate on the rack in the pot, cover and steam until the ribs are opaque on the exterior and cooked through, 25 to 28 minutes (see Cook\u2019s Note). Garnish with the scallions and carefully remove the plate from the pot using tongs or oven mitts.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38049,"Gingerbread Dough 6 cups all-purpose flour 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves, or allspice 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1 1/2 cups light brown sugar, packed 2 large eggs 1 cup dark molasses 1 tablespoon water Royal Icing, recipe follows 1 large egg white 2/3 cup powdered sugar 1 1/3 cups powdered sugar 1 tablespoon powdered egg whites 2 tablespoons water Instructions: Whisk all the dry ingredients together thoroughly and set aside. Beat butter and brown sugar together in the bowl of a mixer on medium speed until fluffy. Add the eggs, molasses, and water and beat until well combined. Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is wet. Place the dough in a sealable container or zip-top bag in a cool place for up to 2 hours. If you make the dough ahead of time and refrigerate it, bring to room temperature before working the dough. When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray. Roll out dough and cut into desired shapes, working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the pieces. The gingerbread will be light brown when it is done. Let cool before icing. Combine egg white and powdered sugar in a microwaveable bowl and microwave until the mixture reaches 160 degrees F. The best way to do this is to microwave the mixture on high power, stopping every 20 seconds to take the temperature; it will take about 2 minutes and 40 seconds, but cook time will vary based on microwaves. Make sure to use clean utensils each time you check the icing. The other option is to microwave the mixture for 45 seconds on high, but the consistency will not be as good. Beat on high speed until the icing cools and holds a stiff peak, about 2 minutes. If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably need to add about 1/3 cup more sugar. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. Beat all ingredients together in the bowl of a mixer until stiff peaks form. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten if necessary. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38050,"Campfire Baked Beans with Puffed Rice Topping 8 ounces bacon, diced, cooked and drained (3 tablespoons bacon grease reserved) 1/2 medium onion, chopped
3 cloves garlic, minced
Three 15-ounce cans pork and beans, 1 can drained of juice 3/4 cup raisins, chopped
1/4 cup maple syrup
1 1/2 teaspoons chili powder
Salt and pepper 1 cup puffed rice cereal 1 cup diced hamburger buns
1/4 cup cooked, diced bacon
11 tablespoons plus 1 teaspoon butter, melted Salt and pepper Instructions: For the baked beans: Heat a large cast-iron skillet over medium. Add the reserved bacon grease and the onions and garlic; cook, stirring occasionally, until the onions are tender, 10 to 15 minutes. Pour in the beans and stir. Add the raisins, maple syrup, bacon, chili powder and some salt and pepper, and stir to combine. Cook for about 20 minutes, until thick, stirring often to avoid sticking. Meanwhile, make the topping. For the puffed rice topping: In a bowl, mix together the rice cereal, hamburger buns, bacon, melted butter and some salt and pepper. Pour into a medium cast-iron skillet and toast over medium heat, stirring, until light brown, about 15 minutes. Pour the topping over the beans and enjoy. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 38051,"Pecan Cinnamon Roll Pie 2 teaspoons granulated sugar 2 teaspoons ground cinnamon 1 round refrigerated pie dough (half a 14-ounce package) All-purpose flour, for dusting 2 large eggs 3/4 cup dark corn syrup 3/4 cup packed light brown sugar 1 tablespoon apple cider vinegar 2 teaspoons pure vanilla extract 1/2 teaspoon salt 6 tablespoons unsalted butter, melted 2 cups pecans, chopped 2 ounces cream cheese, at room temperature 2 tablespoons confectioners' sugar 1 to 2 tablespoons milk Instructions: Make the crust: Stir the granulated sugar and cinnamon in a small bowl. Unroll the pie dough onto a floured surface. Press the cinnamon sugar into the dough with your hands (try not to stretch the dough). Transfer to a 9-inch pie plate and crimp the edges. Refrigerate the crust until firm, about 1 hour. Place a baking sheet on the middle oven rack; preheat to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake on the hot baking sheet until golden around the edges and set on the bottom, about 30 minutes. Remove the foil and weights and bake until crisp and golden all over, about 10 more minutes. Transfer to a rack to cool; leave the baking sheet in the oven. Make the filling: Whisk the eggs, corn syrup, brown sugar, vinegar, vanilla and salt in a large bowl. Slowly whisk in the melted butter, then stir in the pecans until evenly coated. Scrape the mixture into the cooled crust. Bake the pie on the hot baking sheet until set and bubbling at the edges, 55 to 60 minutes. (Cover the crust with foil if it darkens too quickly.) Transfer to a rack to cool completely. Make the glaze: Mix the cream cheese, confectioners' sugar and milk in a small bowl with a fork or small whisk until smooth. Transfer to a small resealable plastic bag and snip a corner; pipe over the pie. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38052,"Macerated Berries 1 pint blackberries 1 pint raspberries 1 splash limoncello 2 tablespoons superfine sugar 1/2 cup fresh mint leaves, chopped Instructions: In a medium bowl, combine the berries and limoncello. Sprinkle the sugar over the berries and stir until the sugar dissolves. Stir in the mint.; ","[Prosecco, Moscato, Vinho Verde]" 38053,"Roast Chicken 1 (3 1/2 to 4 pound) chicken 1 small yellow onion, quartered 1 lemon, thinly sliced 1/2 cup celery leaves Salt and black pepper Butter 1 small onion, chopped 1 carrot, chopped 1/2 teaspoon dried thyme 2 cups chicken broth Instructions: Preheat oven to 425 degrees F. Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven. Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.) Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38054,"Grape-Vanilla Tartlets 1 10-ounce package frozen puff pastry tart shells (6 shells) 2 tablespoons unsalted butter, melted 1 tablespoon sugar 1/4 cup good-quality grape jelly 1 tablespoon brandy or water Juice of 1/2 lemon 1 tablespoon water 1 cup assorted seedless grapes, halved Instructions: 1/2 vanilla bean 1 1/2 cups whole milk 1/3 cup sugar Pinch of salt 3 large egg yolks 3 tablespoons cornstarch 1 tablespoon unsalted butter Make the pastry cream: Split the vanilla bean lengthwise and scrape out the seeds with a paring knife. Combine the milk, sugar, vanilla seeds and pod, and the salt in a medium saucepan. Bring to a simmer over medium heat, then remove from the heat. Whisk the egg yolks in a medium bowl, then whisk in the cornstarch until smooth. Slowly whisk about half of the hot milk mixture into the egg yolk mixture, then pour back into the saucepan with the remaining milk; cook over medium-high heat, whisking, until a few bubbles break the surface and the mixture is thick like pudding, about 2 minutes. Remove from the heat and discard the vanilla pod. Transfer the pastry cream to a bowl; whisk in the butter, then continue whisking until the mixture cools slightly, about 10 minutes. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming; refrigerate until completely cooled, about 1 hour. Meanwhile make the tartlets: Bake the pastry shells as the label directs; use a fork to remove the centers. Brush the top rim of the shells with the melted butter, sprinkle lightly with the sugar and return to the oven until the sugar is slightly golden, about 5 minutes. Transfer the shells to a rack to cool completely. Whisk the jelly, brandy, lemon juice and water in a small skillet until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, about 3 minutes. Remove from the heat and let cool slightly, about 5 minutes. Spoon the pastry cream into the shells. Top with the grapes and drizzle with the jelly mixture. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 38055,"Buttermilk Cornbread 1 cup unbleached all-purpose flour 1 cup stone ground cornmeal 4 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons salt 1 large egg 1 1/2 cups buttermilk 4 tablespoons unsalted butter, melted and cooled 1 tablespoon sugar 3/4 cups whole corn kernels (fresh, blanched or canned and drained) Instructions: Preheat cast iron skillet or corn stick mold in a 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not overmix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for loaf or cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 38056,"Champagne-Vanilla Cupcakes 1 half-bottle (375 ml) champagne or other sparkling wine (about 1 1/2 cups) 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 6 tablespoons unsalted butter, at room temperature 3/4 cup sugar 1 vanilla bean, split lengthwise and seeds scraped (pod reserved for the frosting) 1 large egg, separated 2 teaspoons unflavored gelatin powder 1/2 cup sugar 1/4 teaspoon kosher salt 4 large egg yolks 1/2 cup cold heavy cream Sugar pearls, for decorating Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine 1/2 cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, sugar and vanilla seeds in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg yolk and beat until smooth. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the champagne-vanilla mixture in two batches, until just combined. In a separate bowl, whisk the egg white until stiff peaks form, then gently fold into the batter with a rubber spatula. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Meanwhile, make the frosting: Put 1 1/2 tablespoons of the reserved champagne in a small bowl; sprinkle the gelatin on top and let stand 5 minutes. Whisk the sugar, salt and egg yolks in a small saucepan until smooth. Whisk in the remaining champagne (about 1 cup) and add the vanilla pod. Cook over medium heat, stirring, until the custard is thick enough to coat the back of a spoon, 3 to 4 minutes. Pour the hot custard through a fine-mesh sieve into a large metal bowl; discard the vanilla pod. Add the gelatin mixture and stir until dissolved. Refrigerate the custard, stirring every 5 minutes, until it is the consistency of soft whipped cream, 10 to 20 minutes. Beat the heavy cream in a medium bowl with a mixer on medium speed until stiff peaks form. Add the whipped cream to the custard and gently whisk until combined. Refrigerate the frosting, gently folding with a rubber spatula every 5 minutes, until thick enough to pipe, 10 to 20 minutes. Working quickly, transfer the frosting to a piping bag fitted with a large round tip and pipe onto the cupcakes. Decorate with sugar pearls. Refrigerate immediately to set the frosting, at least 30 minutes. ","[Bubbly, Brut Ros, Prosecco, Cava]" 38057,"$${jcr:title} 3 ounces unsweetened chocolate, coarsely chopped 1/2 cup plus 2 tablespoons unsalted butter, softened 1 1/3 cups packed dark brown sugar 2 eggs 1 teaspoon vanilla 1 tablespoon instant espresso powder 1 1/2 cups whole-wheat flour, sifted 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup macadamia nuts, coarsely chopped Instructions: Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets and set aside. Melt chocolate in a double boiler set over barely simmering water or in the microwave at 50 percent power. Allow to cool to room temperature. In a mixer, beat the butter and sugar until smooth, about 3 minutes. Add the eggs 1 at a time, beating well after each egg is added. Beat in the vanilla and the espresso. Gradually add the flour, beating well after each addition until just combined and scraping down the sides of the bowl, as necessary. Add baking soda and salt. Mix in the melted chocolate and then the nuts. Drop the batter by 2 tablespoons onto the greased cookie sheets, leaving 2 inches between each cookie. Bake until soft and lightly crisped around the edges, about 12 minutes, rotating pans halfway through cooking. Cool on wire racks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38058,"Chuck Wagon Cornbread 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup yellow cornmeal, plus more for the dusting the cans 2 ears fresh corn 1 cup whole milk 2 teaspoons kosher salt 1 vanilla bean, split, seeds scraped out (seeds and pod reserved separately) 2.5 ounces (3/4 cup) dehydrated corn 1 cup all-purpose flour 3/4 cup granulated sugar 2 tablespoons baking powder 4 large eggs, at room temperature 1/3 cup canola oil 1/2 cup full-fat buttermilk 6 tablespoons unsalted butter, cut into cubes 1/4 cup pure maple syrup 1/3 cup root beer, birch beer or sarsaparilla soda or water 1/4 teaspoon kosher salt 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract 2 tablespoons bourbon (optional) Instructions: For the cornbread: Heat the oven to 350 degrees F.
Remove the labels from 12 to 14 empty 14-ounce cans or Mason jars (leave on the bottoms). Wash and dry the cans, then brush the insides of the cans with 2 tablespoons of the melted butter. Dust the insides with cornmeal. Arrange on baking sheets.
Spread the 1/2 cup cornmeal on another baking sheet and bake until toasted, 15 to 20 minutes, stirring occasionally to avoid uneven baking. Remove from the oven and set aside to cool.
Cut the kernels from the corn cobs. Break the cobs in half. Combine the cobs, kernels, milk, salt and vanilla seeds (save the pod for the glaze) in a saucepan and place over medium heat. Bring to a simmer; adjust the heat and simmer 15 minutes. Remove the pan from the heat, cover, and let the mixture steep until cool. Strain the kernels and reserve the flavored milk and the kernels separately. Discard the cobs.
Grind the dehydrated corn to a fine powder in a food processor or blender. Put the corn powder, flour, toasted cornmeal, sugar and baking powder in a large bowl and whisk to combine. Put the flavored milk, eggs, the remaining 6 tablespoons melted butter, and the oil in a medium bowl and whisk to combine. Whisk the wet ingredients into the dry ingredients. Add the buttermilk and mix well, then mix in the strained corn kernels.
Divide the cornbread batter between the cans, filling each three-quarters full, or pour the batter into a buttered 9x13-inch pan or into buttered Mason jars. Bake for 15 minutes, rotate the baking sheets, and then bake until the tops are golden brown and a cake tester inserted into the cans comes out clean, about another 20 minutes. (A 9x13-inch pan of cornbread will take about 45 to 50 minutes.)
While the cornbread is baking, prepare the glaze: In a small saucepan, melt the butter over low heat. Add the syrup, soda, salt, vanilla bean paste and the reserved vanilla bean pod. Bring up to a simmer and continue to simmer until the syrup thickens slightly, 10 to 15 minutes. Remove from the heat and discard the vanilla bean. Whisk in the bourbon, and set aside. (The glaze can be made ahead and reheated when needed.)
Remove the cornbread from the oven and set the cans on wire racks to cool for 10 to 15 minutes. With a fork or a skewer, poke holes into each cornbread; this will allow the syrup to soak into the bread. With a pasty brush, liberally paint the tops of the breads with syrup (or drizzle the syrup into each can). Let cool completely. If using a 9x13-inch dish, poke holes into the top of the cornbread and glaze as with the cans.
Remove the cornbreads from the cans to store as leftovers. They will keep for 2 to 3 days in an airtight container at room temperature. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chardonnay]" 38059,"Soy-Marinated Flank Steaks 1 flank steak, about 1 1/2 pounds 1/3 cup soy sauce 3 tablespoons Worcestershire sauce 1 tablespoon balsamic vinegar 2 tablespoons vegetable oil 4 cloves garlic, crushed 1 teaspoon sugar Freshly ground pepper Instructions: Poke the steak all over with the tines of a fork; cut in half, against the grain, to make 2 steaks (1steak may be slightly thicker). In a non-reactive bowl or large re-sealable plastic bag, combine the soy sauce, Worcestershire, vinegar, oil, garlic, sugar, and pepper, to taste. Add the steak, and turn to coat. Cover or reseal the bag and marinate at room temperature for 1 hour or refrigerate for up to 6 hours. Remove the steak from the marinade and pat dry with paper towels. Position the rack in the top position in the oven and preheat the broiler. Remove the steaks from the marinade and pat dry. Cook the steaks, for 5 to 8 minutes on each side for rare to medium-rare. Set aside on a cutting board for 5 minutes. Cut the steak against the grain, on an angle, into very thin slices. Arrange the slices on a warmed platter or plates. Serve. ","[Syrah, Malbec, Tempranillo, Barbera]" 38060,"Wine Suggestions from Michael Green Lighter wines will often be more appreciated with brunch entertaining. Seek out light wines with low- moderate alcohol levels and fresh acidity in the finish. Instructions: Tropico is a deliciously refreshing blend of Bacardi Gold Rum and exotic fruit juices. Enjoy it on the rocks, with cranberry juice or orange juice. For a festive drink try a Tropico Bellini. Tropico retails for $12.99 and is available nationally wherever wine and spirits are sold. Wente Sauvignon Blanc $10.99. One of the great food-friendly grapes. Wente produces a well made and refreshing version. Ideal with light appetizers, grilled fish and chicken. Graff Riesling Kabinett $8.99 The perfect balance of fruit acid, and low alcohol make this wine well suited to brunch entertaining. Crisp green apple fruit and a lively finish. Baron Zu Knyphausen Riesling $11.99 Another well made Riesling. This wine from the Rheingau area of Germany produces a wine that is alittle fuller than the Mosel wine from Graff. Great bottle too! Gloria Ferrer Blanc de Noirs. $22.50. A top flight California sparkling wine produced from the classic Champagne grapes Pinot Noir and Chardonnay. Slight salmon color. Clean fresh flavors. delicate finish. ","[Bacardi Gold Rum, Wente Sauvignon Blanc, Graff Riesling Kabinett, Baron zu Knyphausen Riesling, Gloria Ferrer Blanc de Noirs]" 38061,"Curried Chickpea Salad Pitas 1/2 cup mayonnaise 1/4 cup plain yogurt
2 tablespoons fresh lemon juice
2 teaspoons curry powder
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper 2 (15.5 ounce) cans chickpeas, rinsed and drained
1/4 cup golden raisins
2 tablespoons cilantro, chopped
4 to 6 pieces pita bread, for serving
Packaged slaw mix, for serving
Ryan\u2019s Pickled Onions, for serving (recipe follows) 1 large red onion, sliced 1/4 cup apple cider vinegar
1/4 cup white vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
2 teaspoons salt
Instructions: Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times. Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan\u2019s Pickled Onions. Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 38062,"Sun-dried Cranberry Aioli 4 egg yolks* 8 ounces vegetable oil 2 ounces white vinegar 1 cup dried cranberries Salt and pepper Serving suggestions: pork or turkey Instructions: Place egg yolks in a blender on low speed and slowly drizzle in the vegetable oil. Blend until smooth and mixture becomes thick and airy. Add the white vinegar and blend. Add the cranberries and blend until berries incorporate into the mixture. Finish by adding salt and pepper to taste.
Serve with pork or turkey. ","[Chardonnay, Sauvignon Blanc, Riesling]" 38063,"Rich Cauliflower Mash 4 tablespoons salted butter 1 large head cauliflower, broken into florets and the core sliced
1 large onion, diced
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
2/3 cup heavy cream
Kosher salt, to taste
Black pepper, to taste
Flat-leaf parsley, chopped, for garnish
Instructions: Melt the butter in a large pot over medium heat. Add the cauliflower florets, core slices, onion, garlic and rosemary. Cook, stirring, for 1 minute. Add the cream and a good pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low. Cover and let cook until the cauliflower has softened, about 5 minutes. Use a blender or immersion blender to puree until smooth. Taste and adjust seasoning as needed. Garnish with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38064,"Citrus Gravlax 1/3 cup kosher salt 1/3 cup sugar
3 tablespoons chopped fresh dill
Finely grated zest of 2 lemons, plus lemon wedges, for serving Finely grated zest of 1 grapefruit
2 pounds center-cut skin-on salmon fillet, bones removed
1 tablespoon orange liqueur
1/2 cup Lemon Creme Fraiche, recipe follows Toast points or crackers, for serving
Sliced red onions, for serving
1 cup creme fraiche 1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
2 tablespoons thinly sliced chives
Kosher salt
Instructions: Mix the salt, sugar, dill, lemon zest and grapefruit zest together in a bowl. Line a platter or small baking pan with plastic wrap and spread about a third of the salt mixture on top of the plastic in the general size and shape of the salmon. Lay the salmon on top and make 5 to 6 shallow slits into the flesh using the tip of a paring knife, then rub the orange liqueur on top. Sprinkle evenly with the remaining salt mixture and wrap the plastic over the fish to cover it completely. Place the wrapped salmon inside a ziptop bag, remove as much of the air as possible and seal the bag. Put a plate on top of the wrapped fish and weigh it down with a small can or something similar. Refrigerate for 24 hours (the fish will release some liquid as it sits). After 24 hours, scrape the salt mixture off the top of the fish and wipe the surface with a damp paper towel. Serve immediately or wrap in plastic and keep refrigerated up to 5 days. When ready to serve, use a very sharp knife to make thin slices on a bias. Serve with the Lemon Creme Fraiche, toast points, red onions and lemon wedges. Combine the creme fraiche, lemon zest and juice and chives in a small bowl; season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38065,"Strawberry Mascarpone Dessert Cup 1 1/4 cups sugar 1 cup water 1/4 cup Kirsch 12 ounces white Belgian chocolate, chopped 3/4 cup heavy cream 1 cup sliced strawberries 1/4 cup lemon juice 3 tablespoons Kirsch 3/4 cup mascarpone 3/4 cup heavy cream 2 large eggs 1/4 cup sugar 1/2 vanilla bean, scraped 1 1/4 cups fresh sliced strawberries 20 dry ladyfingers Instructions: For the syrup: Combine the sugar, water, and Kirsch in a medium saucepan and bring to a boil. Let cool completely.
For the ganache: Place the chocolate in a medium heatproof bowl. In a medium saucepan, heat the cream over medium until steaming; pour over the chocolate. Let sit until room temperature and cover with plastic. Transfer to the refrigerator to chill at least 4 hours.
For the strawberry puree: Combine the strawberries, lemon, and Kirsch in a medium saucepan; cook over medium heat until it softens and has a jam-like consistency, about 5 minutes. Chill completely (can be kept in the refrigerator up to overnight).
For the mascarpone cream: In an electric mixer, combine the mascarpone, cream, eggs, sugar, and vanilla until thickened.
Stir the strawberry puree into the ganache. In 8 dessert cups, layer the mascarpone cream, ladyfingers dipped in syrup, strawberry ganache, dipped ladyfingers and mascarpone. Top with whole strawberries. Refrigerate until ready to serve. ","[Prosecco, Moscato, Riesling, Gewrztraminer]" 38066,"Baked Zucchini 1 teaspoon olive oil 1 pound zucchini, sliced 1/4-inch thick, at an angle Kosher salt and freshly ground black pepper Pinch of Hungarian paprika 1/2 cup panko breadcrumbs (Japanese) 1/4 cup grated Parmesan cheese 8 sprigs fresh thyme, leaves stripped from the stem, lightly chopped 1 tablespoon olive oil Instructions: Heat the oven to 350 degrees F. Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika. To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 38067,"Homemade Croutons 2 tablespoons olive oil 1 whole peeled clove garlic 4 slices white bread cut into 3/4-inch cubes Salt and freshly ground black pepper Instructions: Heat the olive oil in a large skillet, preferably non-stick. Add the garlic and remove when it is about to turn golden. Add the bread cubes and saute over low heat, stirring frequently until the bread cubes have dried out and are somewhat crisp, about 5 to 7 minutes.. The fresher and softer the bread, the more tender the croutons will be. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38068,"Cream-less Mushroom Soup 3/4 cup extra-virgin olive oil 4 cups sliced cremini mushrooms
3 tablespoons sliced garlic 1 onion, sliced
Freshly cracked black pepper Kosher salt 3 cups chicken stock
1/2 cup roughly chopped stale bread
1/4 cup vermouth
1 teaspoon fresh thyme leaves Sherry vinegar, as needed
Tahini Herb Drizzle, recipe follows Fried shallots, for garnish
Chopped fresh dill, for garnish
1/4 cup tahini 1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons minced fresh parsley
1 teaspoon honey
Kosher salt and freshly cracked black pepper
Instructions: In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes. Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill. In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38069,"Birthday Cake White Chocolate Fudge 4 cups marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch kosher salt 3 cups white chocolate chips (18 ounces) 2 teaspoons pure vanilla extract 2 tablespoons multicolored nonpareils Instructions: Line a 9-by-13-inch baking pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to simmer, stirring, until the marshmallows melt and all the sugar dissolves. Remove the saucepan from the heat. Add the white chocolate chips and vanilla, and stir until the chips are completely melted. Pour the mixture into the prepared pan, and scatter the nonpareils over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 1 hour. Cut into 1-inch squares. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 38070,"Blue Cheese Cole Slaw 1/2 small head green cabbage 1/2 small head red cabbage 4 large carrots, scrubbed or peeled 2 cups (16 ounces) good mayonnaise 1/4 cup Dijon mustard 2 tablespoons whole grain mustard 2 tablespoons apple cider vinegar 1 teaspoon celery salt 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese 1 cup chopped fresh parsley leaves Instructions: Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 38071,"Mango Marvel 1 1/2 cups mango chunks 1/4 cup seedless red grapes
2 strawberries
1/4 banana, chunked
1 handful kale leaves
1 cup milk (whole, 2 percent, soy, almond, etc.)
1/2 cup Greek yogurt
1 tablespoon honey
Instructions: Put the mango, grapes, strawberries, banana and kale into a blender, then add the milk, yogurt and honey. Blend until smooth. Taste and adjust the sweetness or creaminess...whatever it needs! Add ice if desired. ","[Sauvignon Blanc, Moscato, Riesling, Pinot Grigio]" 38072,"French Green Beans 1 pound French green beans (haricots verts) Kosher Salt Instructions: Fill a large saucepan with water, and bring to a boil. Add a handful of salt. Meanwhile, trim the ends off green beans, discarding any that are discolored or damaged. Add to the boiling water, and blanch for 2 to 3 minutes or until crisp tender. Drain the green beans. Immediately submerge in ice water to chill and to retain their bright color. Alternatively, place the green beans in a colander. Place the colander on top of boiling potatoes to steam until tender, occasionally turning to cook evenly, about 3 to 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38073,"Brownie Pecan Pie 1 refrigerated pie dough crust 1 stick (1/2 cup) unsalted butter 2 ounces unsweetened chocolate, roughly chopped
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 cup semisweet chocolate chips
1/4 cup firmly packed dark brown sugar 1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter 1 cup pecans, coarsely chopped
1/4 cup light corn syrup
1 teaspoon vanilla extract
Ice cream, for serving Instructions: Preheat the oven to 350 degrees F. For the crust: Slowly and gently unroll the pie crust. Place the crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom. Refrigerate while you prepare the filling. For the brownie filling: In a medium saucepan over low heat, add the butter and chocolate and cook, stirring, until completely melted. Pour the chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until combined. Add the flour, vanilla, salt and eggs and mix to combine. Stir in the chocolate chips. Spread the filling in the bottom of the pie crust. Bake until the top is firm and the crust is golden brown, 40 to 45 minutes. For the pecan topping: While the pie is baking, mix the brown sugar, cinnamon, salt and nutmeg in a small bowl until blended; set aside. Melt 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast, stirring frequently, 3 to 4 minutes. Reduce the heat to low. Stir in the corn syrup, vanilla, remaining 1 tablespoon butter, 2 tablespoons water and the brown sugar mixture. Cook, stirring, until the butter is melted and mixture has become a thick syrup, 5 to 8 minutes. Top the pie with the pecan topping and add a scoop of your favorite ice cream to make it a perfect combination! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 38074,"Classic Fried Shrimp Po'boys 3/4 teaspoon cayenne 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 2 small French bread loaves, each about 10-inches long 4 tablespoons melted butter 1/4 cup mayonnaise, or more to taste 3 tablespoons Essence, recipe follows 1 1/2 teaspoons salt Red pepper sauce 1 cup shredded lettuce 1 large ripe beefsteak tomato, thinly sliced Sliced dill pickles, optional Hot sauce, for serving, optional Potato chips, for serving, optional (recommended: Zapp's) Vegetable oil, for frying 1 1/2 pounds large shrimp, peeled and deveined 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 oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38075,"Mexican Hot Chocolate 24 ounces water 6 ounces Mexican chocolate, coarsely chopped Instructions: Combine the water and the chocolate in a 2 quart saucepan, set over medium heat and stir occasionally until the mixture bubbles around the edges and is steaming, approximately 5 minutes. Turn off the heat and use a molinillo or whisk to whip the mixture until frothy and the chocolate is mostly melted, approximately 1 minute. Serve immediately. ","[Tempranillo, Malbec, Zinfandel, Syrah]" 38076,"Non-Cereal Crispy Treats Nonstick cooking spray, for greasing the pan 4 tablespoons unsalted butter, chopped One 10-ounce bag standard marshmallows Two 10.3-ounce containers salted mixed nuts One 7.3-ounce bag kettle corn One 14.3-ounce package chocolate sandwich cookies, such as Oreos, crushed 2 cups cinnamon teddy bear cookies, plus 2 cups chocolate teddy bear cookies, plus 2 cups honey teddy bear cookies, such as Teddy Grahams, plus 2 cups animal crackers 4 cups potato chips plus 4 cups mini pretzel twists 8 cups fish-shape cheese crackers, such as Flavor Blasted Goldfish Instructions: Spray an 8-by-8-inch baking dish with cooking spray and line with parchment paper, leaving a 2-inch hangover on at least two sides. Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the mix-ins of your choice until coated.
Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
Use the parchment overhang to lift the treats from the dish. Cut into sixteen 2-inch square bars.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 38077,"Mushroom Risotto with Peas 8 cups canned low-salt chicken broth 1/2-ounce dried porcini mushrooms 1/4 cup unsalted butter 2 tablespoons olive oil 2 cups finely chopped onions 10 ounces white mushrooms, finely chopped 2 garlic cloves, minced 1 1/2 cups Arborio rice or short-grain white rice 2/3 cup dry white wine 3/4 cup frozen peas, thawed 2/3 cup grated Parmesan Salt and freshly ground black pepper, optional Instructions: Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38078,"Southwestern Crispy Fish Taco Salad 3/4 cup olive oil 6 tablespoons lime juice 1 tablespoon fresh cilantro 1 tablespoon vegan or regular mayonnaise 1 teaspoon ground cumin
1/2 teaspoon honey 1 canned chipotle pepper in adobo Kosher salt One 19-ounce bag frozen fish sticks, such as Gorton's One 15-ounce can black beans, rinsed and drained 1 cup diced jicama 1 cup corn kernels 1 cup cherry tomatoes, halved 1 small red onion, finely diced
1 head romaine lettuce, chopped One 5-ounce container mixed spring greens 1 English cucumber, sliced Shredded Mexican blend cheese, for topping Sour cream, for topping Sliced avocado, for topping Tortilla strips or crumbled tortilla chips, for topping Instructions: For the dressing: In a blender, add the olive oil, lime juice, cilantro, mayo, cumin, honey, chipotle pepper and 1 teaspoon salt and blend until smooth. For the salad: Cook the fish sticks according to the package directions.
Meanwhile, in a large bowl, combine the black beans, jicama, corn, cherry tomatoes and red onion with half the dressing. Add the romaine, mixed greens and cucumber to the bowl and toss to coat.
Divide the salad among 4 bowls. Top with the fish sticks, cheese, sour cream, avocado and tortilla chips. Serve with the remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 38079,"Spiced Pumpkin Crumb Cake 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 4 large eggs 1 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 1 cup light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg One 15-ounce can pumpkin puree 3 large eggs, beaten 1 cup all-purpose flour 1/2 cup light brown sugar 1 1/2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 cup (2 sticks) unsalted butter, chilled and cubed Instructions: Fresh whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Grease and flour one 9-inch springform pan. For the batter: In a large mixing bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla. In a separate mixing bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the butter and egg mixture. Mix just until combined (the batter will be thick) and set aside. For the filling: In a second large mixing bowl, add the brown sugar, cinnamon, ginger, nutmeg, pumpkin puree and eggs and set aside. For the topping: In a third mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg and ginger. Cut in the chilled butter with a pastry cutter or two forks until the mixture is crumbly. Evenly spread the thick cake batter on the bottom of the prepared pan. Next, pour the pumpkin filling over the top of the cake batter and sprinkle the crumb topping on top of the filling. Bake until the filling is set and the topping is golden brown, 1 1/2 to 2 hours. Cool before slicing. Serve with fresh whipped cream or ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38080,"Beer Can Chicken 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Instructions: Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving. ","[Lager, Pilsner, Hefeweizen, Cream Ale]" 38081,"Poulet a la Regina 8 to 12 skinless, boneless chicken tenderloin 1/2 small eggplant 2 large tomatoes 1/2 white onion 1/2 green squash 2 small Italian sweet, green peppers 1 small can of chickpeas 1 stick unsalted butter Salt and pepper 1 cup white wine 2 sprigs of fresh basil Instructions: Remove the tendon from the chicken. Cut the eggplant, tomatoes, onion and squash into small cubes. Cut the peppers in half and remove the seeds and the white skin inside. Rinse chickpeas until water runs clear, strain and put aside. Heat fry pan to high, when hot add butter and let it brown lightly. Add chicken and season with salt and pepper. When the chicken is brown but not completely cooked, remove from heat and set aside.
Put fresh butter in the pan with the onions and let cook for a couple minutes, then add the peppers, eggplant and squash. If the pan becomes too dry add some more butter and the juice from the tomatoes. When cooked to more or less soft add the white wine. Reduce until a glaze forms, add the tomatoes at the last minute as well as the chicken. As soon as you add the last two ingredients turn off the flame. The chicken is still undercooked but it will slowly heat up with the vegetables. Check the seasoning, add the chiffonade of basil, bring to high heat and serve immediately. Decorate with a pretty basil leaf. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38082,"Potato and Cascabel-Crusted Halibut with Mango-Carrot Broth and Mango-Green Onion Salsa 2 cups fresh mango juice or canned mango nectar 2 cups fresh carrot juice 1 tablespoon toasted whole fennel seeds 2 tablespoons toasted whole coriander seeds 1 habanero cl Salt and pepper 1 large mango, peeled, seeded and coarsely chopped 2 green onions, finely sliced 1 teaspoon finely chopped jalapeno 2 tablespoons freshly squeeze lime juice 2 tablespoons finely chopped cilantro Salt and pepper 4 halibut fillets, 5 to 6 ounces each Salt and pepper 1 large Idaho potato, peeled and finely shredded 1 tablespoon cascabel cl powder 3 tablespoons olive oil Instructions: In a medium saucepan over high heat, combine the juices, fennel, coriander and cl and bring to a boil. Reduce the heat and simmer 20 minutes, or until reduced by half. Strain through a fine strainer and season to taste with salt and pepper. Mango-Green Onion Salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Halibut: Season the fillet on both sides, to taste, with salt and pepper. Cover the flesh side with a thin layer of the shredded potatoes, pressing down so it adheres, and sprinkle with the cl powder. Heat the olive oil in a large saute pan over medium-high heat until it begins to smoke. Cook the fillets, potato-side down, until the potatoes are lightly browned and cooked through, about 2 minutes. Reduce the heat to medium, turn the fillets, and cook until done to taste, about 3 to 4 minutes. Pour the mango-carrot broth into a large serving bowl and arrange the fillets in the bowl. Top each fillet with mango-green onion salsa and serve any remaining salsa on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 38083,"Bavarian Panini with Triple Berry Preserves 2 (5-inch) pretzel rolls or 4 slices hearty rye bread Dijon mustard 5 oz. Bavarian ham, sliced 2 slices sharp cheddar cheese 3 tablespoons Smucker's? Orchard's Finest? Northwest Triple Berry Preserves, divided OR 3 tablespoons Smucker's? Orchard's Finest? Michigan Red Tart Cherry Preserves Crisco? Butter No-Stick Cooking Spray Instructions: SLICE and lay the rolls open. Spread mustard onto the bottom roll. Top each with half of the ham, a slice of cheese and spread 1 1/2 tablespoons of preserves on top of cheese. Pair rolls to form a sandwich. HEAT large skillet over medium heat. Spray roll with no-stick cooking spray. Place sandwiches, buttered side down, in heated skillet. Cover skillet and brown sandwiches 4 to 5 minutes until golden brown. Spray tops of sandwiches before turning to brown second side. REMOVE sandwiches from skillet. Allow to rest covered, about 3 minutes. Cut sandwiches in half. Serve warm. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Gavi]" 38084,"Chocolate Ice Cream 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup 3 cups half-and-half 1 cup heavy cream 8 large egg yolks 9 ounces sugar 2 teaspoons pure vanilla extract Instructions: Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below. Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 38085,"Upsidedown Hazelnut Banana Cake 1/3 pound hazelnuts 1 cup sugar 8 tablespoons unsalted butter (1 stick) 2 eggs 1 cup sour cream 2 teaspoons vanilla extract 1/2 cup banana puree, from 1 or 2 bananas 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Hazelnut schmear, recipe follows Whole bananas 3/4 cup butter 1/2 pound dark brown sugar 1/2 cup chopped toasted hazelnuts Instructions: Preheat the oven to 375 degrees F. Butter the cake pan.
Toast the nuts and let them cool completely.
In a food processor, grind the nuts with the sugar until very fine.
Using a hand-held mixer, cream the butter; then add the sugar mixture. Add the eggs and mix. Add the sour cream and vanilla and stir. Mix in the banana puree. Stir in the flour, baking powder, and salt to make a smooth batter.
To bake, cover the bottom of the cake pan with some of the warmed hazelnut schmear (microwave 40 seconds or so). Fan some banana slices over it and spoon in the batter.
Bake until just set, about 35 to 40 minutes. Keep warm in a low oven and turn it out at the last minute. Melt the butter. Remove from the heat and whisk in the brown sugar and the nuts. Store in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38086,"Zesty Cilantro Flounder with Pigeon Peas and Rice 3 tablespoons extra-virgin olive oil 1 cup fresh cilantro, chopped 1/2 to 1 teaspoon Caribbean hot pepper sauce
Grated zest and juice of 1 lime Kosher salt 4 5-ounce skinless flounder fillets 4 shallots, diced 1 stalk celery, diced 1 jalapeno pepper, diced (remove seeds for less heat) 1 15-ounce can pigeon peas, drained and rinsed 1 10-ounce package frozen brown rice (about 2 cups) 2 plum tomatoes, diced Freshly ground pepper Instructions: Preheat the oven to 450 degrees F. Whisk 1 tablespoon each olive oil and cilantro, the hot sauce, lime zest and 1/2 teaspoon salt in a medium bowl. Put the fish in a large baking dish, leaving room between the fillets; top with the cilantro sauce. Bake until the fish is opaque and cooked through, 10 to 15 minutes. Meanwhile, heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the shallots, celery, jalape?o, the remaining cilantro and ? teaspoon salt. Cook until the vegetables start softening, about 3 minutes. Stir the pigeon peas and 1 cup water into the pot. Bring to a boil, then add the rice and tomatoes; cook until warmed through, about 2 minutes. Stir in the lime juice and season with salt and pepper. Serve the fish with the pigeon peas and rice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 38087,"Grilled Banana Leaf Wrapped Salmon 1 cup low-sodium soy sauce 1/2 cup extra-virgin olive oil 4 limes, juiced 1 red cl, halved 1 (1-inch) piece fresh ginger, halved 1/4 cup chopped fresh cilantro leaves 2 limes, halved 1/4 cup low-sodium soy sauce 2 red chiles, chopped 1 (2-inch) piece ginger, sliced thick 1/2 bunch fresh cilantro 1/2 bunch fresh mint Kosher salt and freshly ground black pepper 1 (4-pound) whole salmon, cleaned and scaled 1 large banana leaf Instructions: Make the dipping sauce: Combine all the ingredients in a bowl. Let it sit for the flavors to develop while the fish cooks. Preheat the grill. Squeeze the lime juice into a large bowl and throw in the halves. Add the soy sauce, chiles, ginger, cilantro, and mint; season with salt and pepper and give it a good stir. Place the salmon in the center of the banana leaf and stuff it with the lime juice mixture. Fold the banana leaf over the fish to completely encase it and tie closed with kitchen string. Place onto a medium-hot grill. Cook until the fish is cooked through, about 35 to 40 minutes. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 38088,"Creamy Herbed Easter Ham and Pea Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons sour cream 2 tablespoons finely chopped fresh chives 2 tablespoons chopped fresh mint 1 1/2 tablespoons fresh lemon juice 8 ounces dried penne or pennette 1 1/2 cups frozen peas, thawed 1 cup diced ham Instructions: Bring a large pot of salted water to a boil. Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 38089,"Sweet and Sour Chicken 1 cup red wine vinegar 1/2 cup rice wine vinegar 1/4 cup soy sauce 1 cup pineapple juice 1 cup granulated sugar 2 jalapeno chiles, coarsely chopped 2-inch piece fresh ginger, peeled and chopped 1/2 red bell pepper, finely diced 1/2 yellow bell pepper, finely diced Canola oil 1/4 pound steamed snow peas 2 tablespoons finely chopped fresh mint leaves 3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish Salt and freshly ground black pepper 4 boneless chicken breasts, 8-ounces each 3 tablespoons canola oil Salt and pepper Steamed brown rice Instructions: Heat the grill to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water. Strain the sauce through a strainer into a bowl. Briefly saute the red and yellow pepper in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt and pepper. Brush the chicken on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with any remaining glaze. Place the rice on a large plate. Remove the chicken from the grill/ and immediately drizzle with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38090,"Dried Fruit Compote 1/2 cup dried cranberries 1/2 cup dried apricots 1/2 cup dates 1/2 cup dried figs 2 cups red wine 2 cups ruby port 2 teaspoons cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves 1/2 cup pistachios, minced 1/2 cup almonds, minced 1/2 cup walnuts, minced parsley cilantro fine sea salt pimente d'espelette Instructions: Place all the dried fruit in a large rondeau. Add the red wine and port, almost covering the fruit. Add the spices. Season with fine sea salt and pimente d'espelette. Cook over medium heat until the fruit has absorbed all the liquid. Fold in the nuts and herbs. ","[Rhone Blends, Port, Sherry]" 38091,"Round and Round Pasta 1 pound rotelle pasta 1/4 cup extra-virgin olive oil 2 shallots, thinly sliced 3 medium carrots, sliced into 1/4-inch rounds 1/2 teaspoon kosher salt 1/4 cup fresh orange juice 3 medium zucchini, trimmed and cut into 1/2-inch rounds 2 cups cherry tomatoes, halved 1 pound sweet Italian sausages, cooked, cooled and sliced into 1/2-inch rounds 1/2 cup mascarpone cheese, at room temperature (4 ounces) 1 tablespoon lemon juice Zest of 1 large lemon 1 teaspoon salt, plus extra for seasoning Instructions: For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large bowl. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the shallots, carrots and 1/4 teaspoon of the salt. Cook until the carrots begin to soften, about 4 minutes. Add the orange juice, zucchini and the remaining 1/4 teaspoon salt. Bring to a boil. Cook until the juice thickens and the zucchini is tender, about 2 minutes. Add the zucchini mixture to the pasta. For the dressing: Whisk together the mascarpone cheese, lemon juice, lemon zest and salt in a small bowl until smooth. Pour the dressing over the pasta. Add the tomatoes and sausage slices and toss until coated. Season with salt. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 38092,"Mango con cl Paletas 1 cup sugar 3 to 4 very ripe mangos, chopped (3 cups) 1 tablespoon lime juice 1 teaspoon cl powder Instructions: In a medium saucepan, combine 2 cups water and the sugar. Cook over medium heat until the mixture reaches 200 degrees F, about 20 minutes. Remove from the heat and carefully pour into a bowl. Add in 2 cups of the mango and with a hand mixer on low speed, blend until smooth. Once smooth, stir in the lime juice, cl powder and remaining cup of chopped mango.
Pour the mixture into popsicle molds, place in the freezer for 1 hour and then insert popsicle sticks. Return to the freezer until set, 5 to 6 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38093,"Dessert Sushi 1 1/2 cups medium-grain Japanese rice 1 can coconut milk 1/2 cup sugar 1 lemon, zest of Fruit leather, such as Fruit by the Foot, for rolling maki rolls and nigiri Blueberries Candied sour cherries Mango, cut to fit maki rolls or nigiri Pineapple, cut to fit maki rolls or nigiri Strawberries, cut to fit maki rolls or nigiri 1/2 cup sesame seeds Mint leaves Instructions: For the sushi rice: Combine the rice with 2 cups water in a medium pot and cover with a tight-fitting lid. Bring to a boil over medium-high heat, stir and cover. Lower the heat to a simmer and cook for 15 minutes. Turn off the heat and fluff the rice with a fork. Replace the lid and let the rice sit for 5 minutes. Once the rice is fully cooked, immediately spread it out on a baking sheet. The goal here is to get the rice to cool as quickly as possible. For the coconut glaze: Combine the coconut milk, sugar and lemon zest in a small saucepot and bring to a simmer over medium heat. Let the mixture reduce by two-thirds, until thickened and syrupy, stirring occasionally to prevent scorching. This takes 20 to 25 minutes. To assemble nigiri (pressed sushi): Moisten your hands and mold the rice into 2-inch long logs. Drizzle a little coconut glaze over the rice. Cut some fruit leather into 1/2- by 2-inch strips (or use the pre-cut Fruit by the Foot strips), and use to wrap the rice logs cross-wise, mimicking the belt of seaweed wrapped around nigiri. Top with whatever fruit you like-blueberries and sour cherries look like salmon roe. (Alternatively: First top the rice with fruit, then secure the fruit to the rice by wrapping with strips of fruit leather.) Sprinkle with sesame seeds, top with mint leaves and serve. To assemble maki rolls: Lay the fruit leather out flat and cover it with an even layer of rice about 1/2-inch thick. Drizzle with some of the coconut glaze and sprinkle with some sesame seeds. On the side closest to you, lay down a row of julienned fruit-either mangoes, pineapples, strawberries, or cherries, or whatever you like. Top with some torn mint leaves and roll the entire thing into a cylinder, keeping it as tight as possible the whole way around. Slice into rounds with a sharp knife and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38094,"Grilled Artichokes with Bagna Cauda 1 cup dry white wine 4 sprigs thyme
2 sprigs rosemary
1 bay leaf Kosher salt
1 lemon, halved
2 artichokes, halved, outer leaves removed, tips trimmed, stems and bases peeled
1 tablespoon olive oil
1/4 cup olive oil 3 cloves garlic, smashed
1 teaspoon anchovy paste
3 tablespoons unsalted butter, cut into cubes Kosher salt Instructions: